Podcasts about Douro

Metade do valor reverte para os viticultores do Concelho, porque são eles que fazem a paisagem do Douro, património mundial da Unesco, diz a autarquia. A taxa avança já no início do próximo ano. Edição de Cláudia Costa.See omnystudio.com/listener for privacy information.

When I mentioned a good friend I was heading to Portugal, he says "look up Rupert, he has an interesting story."" And I did...but because I was travelling, I did not spend the time researching the upcoming guest, a mistake I have never made again; you see, Rupert Symington is literally wine royalty...and I had no clue. Rupert Symington is the kind of guest who could convince you that the real secrets of port wine are hidden not in the bottle, but behind family names, fortified histories, and backroom deals struck centuries ago. If you think port is just a sweet afterthought or a dusty bottle reserved for granddad at Christmas, get ready to have your assumptions shattered. This episode ventures into the shadowy borderlands where commerce, politics, and survival collided—painting port not as a relic, but as a living testament to international rivalry, regulatory gamesmanship, and enduring British influence in Portugal's very soul. You'll learn how wars, political treaties, and a dash of scandal led to the accidental birth of port 02:11, and why some of the best "Portuguese" wines might owe more to London's drawing rooms than Douro's slopes. Rupert doesn't just spill the wine—he spills the industry's deepest anxieties: why vintage port, once equal to Bordeaux, is now almost an afterthought and how tight regulation and power moves have locked out newcomers 28:10 15:20. Is port's old world mystique its greatest asset—or its Achilles heel? If you've ever wondered what's really swirling in your glass, this is the episode that won't let you look away. Here's what you'll learn—no sugarcoating, only intrigue:

No alto da Penaventosa, com vista desafogada sobre o Douro, ergue-se a primeira sede de poder do Porto. A Sé Catedral, iniciada por um bispo de origem francesa de nome D. Hugo, foi, durante 286 anos, o símbolo maior do governo da cidade. Portugal ainda não era nação quando D. Teresa, mãe de Afonso Henriques, doou o burgo e o couto portucalense à Igreja. As relações dos bispos com a coroa e com a burguesia emergente da cidade sempre foram conturbadas. Coube a D. João I, o "de boa Memória", romper com o poder da Igreja e iniciar um novo período de expansão do Porto para fora das muralhas. Neste episódio das "Histórias do Porto", o jornalista Carlos Rico conversa com Luís Amaral, especialista em povoamento e organização do território do noroeste da Península Ibérica da Universidade do Porto.See omnystudio.com/listener for privacy information.

No "Leituras à Solta" de maio, alunos do 9.º ano da ESJAC prepararam um programa sobre o Douro na literatura.

Vinho e Alma #️⃣05 | Terroir da Alma.O que faz um grande vinho ser único?.Muitos dirão que é a casta. Outros, o clima ou o produtor. Mas os grandes vinhos nos ensinam que a verdadeira identidade nasce do terroir: a soma da terra, do tempo, dos desafios e da história..Talvez o mesmo aconteça com cada um de nós. As experiências que nos moldaram, as perdas que nos transformaram, as raízes invisíveis que sustentam quem somos, tudo isso compõe o nosso próprio terroir..Afinal, não são as facilidades que criam profundidade. São as jornadas. E talvez a maior sabedoria da vida seja compreender que não precisamos ser iguais a ninguém para possuir valor..Assim como os grandes vinhos, cada alma tem a sua origem, a sua história e a sua verdade..

Uma reportagem do jornal El País com um guia para o que comer e beber em Valença do Minho, Ponte de Lima, Braga e Viana do Castelo, onde se incluiu o vinho verde sem qualquer adstringência.See omnystudio.com/listener for privacy information.

Neste episódio do BacoCast recebemos Márcio Lopes, um dos nomes mais respeitados da nova geração de produtores portugueses..Conversamos sobre vinhas velhas, castas autóctones, alterações climáticas , vinhos naturais , Douro, Vinhos Verdes, Ribeira Sacra e o futuro do vinho português no mercado internacional..Uma conversa inspiradora sobre autenticidade, território únicos e a importância de preservar aquilo que torna cada vinho verdadeiramente único..

Esta edição começa com o momento actual da Lavradores de Feitoria, que tem na assinatura “Douro Colectivo” o seu manifesto. Depois, descobrimos alguns dos segredos de duas vinhas velhas do Dão, Vinha das Pedras Altas e Centenária Pai d'Aviz, ambas da Casa da Passarella. No final, deixamos-lhe ainda as nossas sugestões para a sua garrafeira. Fique para o que é realmente essencial.

Num episódio especial do Money Money Money, gravado ao vivo no Expresso Podfest Porto by Toyota 2026, no Teatro Municipal do Porto - Rivoli, João Vieira Pereira e João Silvestre recebem Luísa Amorim, vice-presidente do conselho de administração da Corticeira Amorim. Enquanto Portugal debate a sua capacidade de criar marcas globais, Luísa Amorim, herdeira do império corticeiro da família Amorim e produtora de vinhos no Douro, Dão e Alentejo, defende que o futuro do vinho português passa pela qualidade, pela cultura e por uma estratégia de longo prazo. A empresária alerta para a falta de coesão entre produtores nacionais, critica o excesso de burocracia, a instabilidade das políticas públicas e a carga fiscal que condiciona o investimento. Questionada sobre uma eventual liderança da holding familiar, responde com diplomacia: "a saúde das empresas vem sempre em primeiro lugar."See omnystudio.com/listener for privacy information.

19 municípios da CIM Douro vão monitorizar informação sobre trânsito, estacionamento, turismo, água, energia ou transportes públicos, em tempo real. Um passo na modernização do território. Edição Cláudia CostaSee omnystudio.com/listener for privacy information.

Esta semana recorremos la N-222 portuguesa, desde Almendra hasta Oporto. Una carretera de curvas, viñedos y pueblos medio vacíos que quizá no sea la mejor del mundo… pero sí una de esas que se quedan dentro. Hablamos de rutas canallas que ya no son tan canallas, de vinos del Douro, de bares discretos, de resacas inevitables y de esa melancolía portuguesa que parece flotar entre estaciones abandonadas y fachadas gastadas. Además, entrevista con Josón Castro desde Irak, el Desafío Biker Friendly en Vegadeo… y la última polémica cultural del Motorbeach.

Dieses Mal machen wir es uns wieder in einer alten Dampflok gemütlich. Die alte Lady trägt uns sicher durch das Land des Portweins, immer entlang des Douro-Ufers in Portugal. Lass uns die Sehnsucht und den Weltschmerz des Fado in Nostalgie, Ruhe und Verbundenheit umwandeln und einen traumhaften Tag im Süden verbringen. Wir, das sind Nale und Balto, möchten dich auf eine Reise schicken, damit du so die Sorgen des Tages hinter dir lassen kannst. Unsere Geschichten sollen dir dabei helfen, zur Ruhe zu kommen und langsam in einen verdienten und erholsamen Schlaf zu gleiten. Wir wünschen dir eine gute Nacht, schlaf schön! Konnten wir dir beim Einschlafen helfen? Hast du eine Idee, wo die nächste Reise hingehen soll? Dann schreib uns gerne an geschichtenzumeinschlafen@julep.de. Wir freuen uns sehr, von dir zu hören! ***GzE Sternwarte*** Unterstütze unseren Podcast, höre alle Episoden ohne Werbung und freu dich auf viele weitere Vorteile unter www.steadyhq.com/gze ✨ Vielen Dank für deine Unterstützung! ***Werbung*** Informationen zu unseren Werbepartner:innen findet ihr unter: https://linktr.ee/einschlafen Vielen Dank an unsere Partner:innen, die es uns ermöglichen, euch weiterhin beim Einschlafen zu helfen. Host: Nale und Balto Text: Anja Lehmann Musik: Milan Lukas Fey Produktion & Schnitt: Martin Petermann Eine Produktion der Julep Studios

A Associação Empresarial de Vila Real, diz que não há tempo a perder: os empresários têm de alinhar-se com o poder local para criar emprego e atrair jovens para a região.See omnystudio.com/listener for privacy information.

Vous avez peut-être déjà aperçu au détour d'un moment de perdition sur Instagram les vidéos alléchantes de Quentin Varoteaux. Quentin est chef privé, passionné de vélo et surtout il a connu un parcours avec quelques détours : un séjour en Nouvelle Zélande, un job de commercial et l'appel du monde de la gastronomie avec une première expérience à la Grenouillère, l'incroyable restaurant d'Alexandre Gauthier à Montreuil sur Mer. Avec Quentin, nous avons parlé de la liberté et des opportunités que lui offrent son métier de chef privé. Comme par exemple le fait de gérer la préparation des repas de l'équipe cycliste de Cofidis sur certaines courses ou encore d'imaginer une focaccia pour Posto, l'un des établissements de la Papa Famiglia. Nous avons aussi abordé le volet de la création de contenu sur Instagram, une vitrine qui lui permet aujourd'hui d'être approché pour des collaborations et par de futurs clients. Surtout nous avons parlé de la place du sport dans sa vie, du rugby et aujourd'hui du vélo, de ce que cela lui apportait pour trouver une forme d'équilibre dans son quotidien. Si vous avez aimé cette conversation et que vous avez envie de soutenir ce travail qu'est la création d'un podcast indépendant, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous ! Maintenant, je laisse la place à cette conversation pétillante, que j'ai eu la joie d'enregistrer avec Quentin.Bonne écoute ! Ses recommandations culturelles :Aller à Porto et dans la la vallée du Douro au PortugalDécouvrir le restaurant Harmonie à Villeneuve d'Ascq pour un moment hors du temps Sa recommandation d'invité :Thomas Larchaud, ancien coureur sur 800m, fondateur de Sunburn Son prochain rêve en tant que sportif : assister à une Coupe du Monde, voir une finale d'une compétition de tennis pour l'atmosphère ultra tendue.Cet épisode a été monté et mixé par Pauline Filipelli Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Esta edição d´A Essência começa no Douro com João Portugal Ramos e os seus vinhos Duorum, um projecto quase a completar 20 anos. Depois, voamos até ao Funchal, para uma visita aos armazéns históricos da centenária Pereira d'Oliveiras.

Good Morning Portugal!

Butler is back from a recent wine trip to Porto where he visited and stayed at Quinta de la Rosa, a producer we've worked with for many years. He tells us why we should all visit this fantastic wine region in Portugal and shares some highlights from his trip. He also explains how challenging it is to make wine in the Douro region, and why we should pay attention to these wines made with real passion.Have a listen as we discuss whether this was a holiday or a wine trip!FOLLOW US

Listen on ⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠ - watch or listen on ⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠ - watch on ⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠. On a warm evening on the banks of the Douro, Forest got off to a torrid start, and could have conceded three before Porto took a 10th minute lead. Fortunately the hosts were in a generous mood and gifted an equaliser to the Reds with a comical 40 yard own goal. After the first 20 mins or so, Forest settled down, and achieved more stability especially in defence. While the visitors rarely threatened, there was an intriguing moment in the second half when Igor Jesus had a goal disallowed by VAR after colliding with Porto custodian Diogo Costa. George, Tom and friends report LIVE from the Estadio de Dragao, as they wait to be released from the away end. We'll be back on Sunday after the return to Premier League action against fellow Europa hopefuls Aston Villa. Subscribe to 1865: The ORIGINAL Nottingham Forest Podcast via your podcast provider, and please leave a review, as it helps other Forest supporters find our content⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Join us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. 1865: The Nottingham Forest Podcast is part of the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sports Social Network⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Come on you Reds! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Winemakers in the Alentejo region of Portugal have been bringing back the ancient tradition of making wine in Talha, also known as Amphora, also known as clay pots. In fact, there is a specific designation for wines made in that method in Alentejo called Vinho de Talha. Winemakers are attracted to making wine in clay pots not just because of tradition, but because clay pots, like oak barrels, allow oxygen into the wine, but unlike oak, they do not impart the same heavy, oaky flavors. In addition, making wine in Talha is also usually accompanied by more natural, low-intervention winemaking techniques. In this episode, we dig into this winemaking method, explore the history of winemaking in the Alentejo region, discuss why wine in Alentejo is different from wines made in the more well-known Douro and Dão areas, and give our honest review of two wines from Alentejo made in Amphora. It is an adventure worth taking! Wines reviewed in this episode: 2023 Bojador Vinho de Talha Tinto, 2020 Casa Relvas Art.Terra Amphora RedSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

It is impossible to speak of the wines from Spain...at least the famous ones, without speaking about 1.) the Ribero del Duero and 2.) Vega Sicilia. When Wine Talks was asked to join a lunch at the Berverly Hilton Hotel and sit with Pable Alvarez, we responded with "Yes, please." Pablo Alvarez is the kind of guest who logs 135 days a year circling the globe, sharing bottles and stories that most of us only dream of tasting. You will come away with far more than just a sense of Spanish terroir—you'll get a rare look into the evolution of Vega Sicilia, Spain's most iconic and enigmatic winery, through the eyes of the family now behind its legacy. Alvarez demystifies what sets Spanish wines apart, charting their rise from unsung regions of Europe to an era where Spanish labels are now coveted on international shelves—and in the cellars of those in the know. You'll follow the Douro as it cuts through a tapestry of chalky soils and storied vineyards, and with it, unravel why only a fraction of Vega Sicilia's land becomes wine worthy of the name. Terroir isn't just a patch of dirt here—it's the collected wisdom of generations, old clones with hidden stories, the philosophical tug-of-war between family and land. Alongside wines, you may not expect tales of family business, the messy and miraculous transition of a real estate dynasty into winemaking royalty, or the moment Hungary's legendary Tokaji called to the Alvarez clan across borders and regimes. Listen as Pablo reveals, with humility and humor, the magic in bottles once reserved for family tables, and why knowing the winemaker—really knowing who stands behind the label—matters more than ever in a landscape cluttered with ratings and €1 bottles. Whether you're here for the esoteric, the historical, or simply a guide for your next drink, this episode is your passport: you'll finish knowing how Spanish wines found their soul, how Tokaji's acidity changes everything you thought about sweet wines, and why, in the end, the best wine is sometimes just the one you like. Three Things You Will Learn The True Meaning of Terroir: Hear what makes the land and philosophy behind Spain's greatest wines so distinctive, including how Vegas Sicilia's unique soils and old clones influence every bottle. The Evolution of Spanish Wine: Discover how Spanish wine rose from humble beginnings, why its presence on shelves worldwide is changing, and what it takes to stand out in the modern marketplace. From Family Business to Global Legacy: Find out how a family of real estate visionaries fell in love with wine, took a chance on a legendary estate, expanded into Hungary's Tokaji, and shaped an enduring family legacy in wine. Enjoy. https://youtu.be/EXWxD7G8GFU      

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we're moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that's 9 a.m. Europeans, we see you, too.* 6:20 — Amy's sourdough report: The Miche: Amy's been baking her way through the King Arthur Big Book of Bread, and this week's loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David's food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo's) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that's exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It's made with half-and-half and is genuinely delicious. Amy's verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she's somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy's Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy's current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux's food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie's Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie's latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It's a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn's Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell's Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World's Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass near the ocean; the resulting milk delivers butterscotch and toasted almond notes. It is available at specialty cheese shops in the U.S.* 41:03 — Amy's personal favorite: Abbaye de Belloc: A butterscotch-nutty, alpine-style cheese from the Pyrénées in the Comté family, made by affineur Mons and sold at Formaggio Kitchen in Cambridge (which has an in-store aging cave and an online shop).* 43:07 — A love letter to Queijo Serra da Estrela: David raves about Portugal's greatest cheese — an oozy, thistle-rennet sheep's milk cheese from the Serra da Estrela mountains. He recalls a peak life moment at Quinta do Crasto in the Douro, when a nearly empty wheel arrived at the table, spaghetti swirled in the gooey inside with just black pepper. Nearly impossible to find properly aged in the U.S.* 48:35 — So long, and see you Wednesday at noon: Thank you for joining us. The Prosecco is gone, Amy is laughing, and we'll see you next Wednesday at 12 noon Eastern.Products We Love* Rose Levy Beranbaum's Reduction Spatula (ThermoWorks Signature Series) — A long spatula with raised measurement markings for tracking sauce reductions right in the pan. Also useful for checking viscosity. An absolute game-changer for anyone who reduces stocks, sauces, or caramels.* Lucinda Scala Quinn's Spurtles — A cross between a spoon and a spatula, available in solid and slotted versions. Great for stirring, flipping, and doing basically everything at the stove.Books and Publications* Morning Baker by Roxana Jullapat — A baking book dropping April 7th, from the author of Mother Grains* A Kitchen on Goose Cove by Devin Finigan — From the chef of Aragosta restaurant in Maine; coming May 19, 2026.* Le Road Trip by Vivian Swift — Illustrated travel memoir covering a honeymoon journey through France* Dorie's Anytime Cakes by Dorie Greenspan — Out now; photo-realistic illustration style sparked a lively debate* Wheat Belly by Dr. William Davis — The classic tome on eliminating wheat from your diet and whyRecipes* Sourdough Miche (French whole-grain sourdough)* Porridge Bread* L. Reuteri Yogurt (made with half-and-half)* Lasagna Bianca with Five Cheeses (with handmade pasta)* Coca-Cola Brisket* Pastéis de Nata (Portuguese Custard Tarts)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Leite's Culinaria | Instagram | Pinterest | Facebook | YouTubeChow,David This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

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⏱ Prvních 21 minut pro všechny zdarma, celý rozhovor v délce 41 minut pro předplatitele patreon.com/dopravnipodcast a herohero.co/dopravnipodcast

Há 30 anos, David Baverstock chegou da Austrália para fazer vinho em Portugal. Começou no Douro, mas o desafio grande foi o Alentejo.See omnystudio.com/listener for privacy information.

Plongez dans l'incroyable parcours de Gustave Eiffel, cet ingénieur français devenu une figure emblématique du 19e siècle.

O Porto Tawny é um dos estilos mais tradicionais do Vinho do Porto e também um dos mais didáticos para entender como o envelhecimento molda um vinho. Produzido a partir de uvas tintas do Douro e fortificado com aguardente vínica, esse estilo passa longos períodos em barris de madeira, onde o contato gradual com o oxigênio transforma cor, aromas e textura ao longo do tempo.Neste vídeo, explicamos como funciona a maturação oxidativa do Tawny, as diferenças em relação ao estilo Ruby e o que esperar na taça, de seus tons âmbar aos aromas de frutas secas, nozes e caramelo. Também mostramos como interpretar rótulos com indicação de idade e quais são as melhores harmonizações, tanto com sobremesas quanto com pratos salgados.

Découvrez un itinéraire complet de 4 jours à Porto dans cet épisode de Cockpit le podcast de Selectour.Au programme : Cathédrale Sé do Porto, Quartier de la Ribeira, Croisière sur le Douro, Pont Dom-Luís Ier, Vila Nova de Gaia, Jardim do Morro, Librairie Lello, Marché de Bolhão et Santa Catarina.Idéal si vous cherchez que faire à Porto, un circuit de 4 jours ou les incontournables à visiter.00:18 Introduction02:16 Cathédrale Sé do Porto02:43 Quartier de la Ribeira03:00 Croisière sur le Douro03:17 Pont Dom-Luís Ier03:32 Vila Nova de Gaia04:08 Jardim do Morro04:30 Librairie Lello05:01 Marché de Bolhão06:30 Santa Catarina07:14 Conseils pratiques & préparation du voyage08:16 Pourquoi voyager à Porto ?

Have you ever picked up a Portuguese wine, stared at the label, and thought... I have absolutely no idea what this means? Same! And here's the thing: Douro Branco might be Portugal's best white wine value that no one is talking about. So this week, we are fixing that! In this episode, we break down what Douro Branco actually means, why the Douro Valley's brutal climate and ancient vines produce some of the most interesting white wines in Europe, and what the heck "field blends" are and why they make this wine so different from almost anything else you'll find on the shelf. We also give you a quick Portuguese wine vocabulary lesson so you can stop being scared of the words on the label. Then we taste and review two Douro Branco wines, both under $15, to find out if either one earns a spot on your dinner table. Spoiler: one of them made the cut! Wines tasted and reviewed: 2023 Quinta Das Carvalhas Douro White Blend, 2024 Symington Family Estates Rio Belo Douro BrancoSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Episode Summary In this episode, Joe sits down with Nicholas Poletto, Vice President of Wine Education at Kobrand Fine Wine & Spirits. Nick shares his unconventional journey into the wine world—starting from a job he hated, to selling wine in Manhattan, to moving to New Zealand to learn winemaking, and ultimately becoming one of the most respected wine educators in the industry. The conversation covers how he discovered his passion for wine, what his job really entails (both the romantic and the gritty parts), his pursuit of the elite Master of Wine title, and why the people in the wine industry make it all worthwhile. Nick also paints a vivid picture of what he calls the most romantic wine destination on earth. Whether you're a wine lover, a curious professional, or someone dreaming about a career in wine, this episode is packed with inspiration and insider perspective. Key Topics & Highlights Nick's Unlikely Origin Story His first "real job" was a miserable relocation-company gig in a windowless office. A coworker suggested the wine industry because he loved languages and travel. His first wine experience? Volunteering for a tiny New Hampshire winery on weekends. Within six months he was selling wine in New York City. Breaking Into Wine Sales Started in 100% commission sales — "what you kill is what you eat." A pivotal moment: losing a major sales opportunity because he didn't know what Sancerre was. That failure became the turning point that drove him to pursue formal education through WSET. Education Changed Everything WSET opened the door to Bordeaux, Burgundy, Italy, and beyond. Once he gained knowledge, accounts started calling him — his "aha" moment. Led him to teach WSET and build a strong foundation in wine theory. A Life-Changing Leap Despite big earnings, Nick quit his job to move to New Zealand and learn winemaking firsthand. Worked in vineyards, scrubbed tanks, explored the entire country. Returned to the U.S. and joined Kobrand, eventually becoming VP of Wine Education. What a Wine Educator Really Does Trains distributor sales teams across the entire U.S. Teaches eight-hour seminars (intermediate + advanced). Creates educational materials, books, presentations, and a training podcast. Travels extensively domestically and internationally to visit producers. Gains rare behind‑the‑scenes access at wineries, vineyards, and cellars. The Glamorous Side (Yes, There Is One) Visiting world-class estates around the globe. Foot-treading grapes, learning barrel-making, touring historic caves. Experiencing local cuisine with winemakers — the true insider version. Witnessing wine regions in their natural beauty: Rhone cliffs, Douro terraces, Piedmont hills. Nick's First Wine Love: Barolo The region of Barolo in Piedmont gave him his personal "Aha!" wine moment. A vineyard tasting showed him how wines made identically can taste completely different due to terroir just 10 feet apart. That realization cemented his lifelong passion. The Most Romantic Wine Destination: Beaune, France Nick's pick for the most magical spot in the wine world: The village of Beaune in Burgundy. Cobblestone streets, markets, fireside cafés, truffle-centered cuisine. A perfect bicycle route through legendary villages like Volnay, Pommard, and Montrachet. An unforgettable day of bread, cheese, vineyard views, and world-class Pinot Noir & Chardonnay. So You Want Nick's Job? Start with education (WSET, Society of Wine Educators, Court of Master Sommeliers). Get frontline experience with a distributor to understand the sales side. Be prepared for travel, airports, long days, and lots of time away from home. The reward? A job filled with passion, authenticity, and incredible people. Nick's Podcast Kobrand Sips & Selling Tips A 5-minute-per-episode educational resource designed for sales teams—but open to all. Available on all major podcast platforms. On Libsyn: https://kobrand.libsyn.com/ On Spotify: https://open.spotify.com/show/3tQdPXdY2jDwqslTSlvP1b On Apple Podcasts (iTunes): https://podcasts.apple.com/us/podcast/kobrand-sips-selling-tips/id1595188132   Guest Nicholas Poletto Vice President of Wine Education Kobrand Fine Wine & Spirits You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  

Com Joana Azevedo e Diogo Beja

This week Sam discusses a bill to strengthen US wine labelling, the new EU–India trade deal, a delay in the EU–Mercosur trade deal, reports on the US, South African and Australian wine markets, snow in the Douro, the end of the drought in California and new signatories to the Sustainable Wine Roundtable. You can read the transcript of this newscast (with linked news sources) at https://www.jancisrobinson.com/articles/strengthening-us-wine-labelling-new-eu-trade-deals-market-reports-more-bottles-lighten.

“I think sound is important because I believe it's the first sense that we develop even before we're born. And it's a way of knowing things, knowing the world. Even if you have your eyes shut, you can feel the place. You can feel if it's a big space, if it's an open space, a closed space. So I think it's our most basic feeling instinct that we have, and I remember, before my daughter was born, I would sing for her and her mom's belly, would move. She would react to sound even before she was born. Yeah, so that's why I think sound is really, really important in everything.” – Humberto Franco This episode's a little different than most of our podcasts here at Audio Branding. Instead of a conversation in my studio, this one follows my journey through Portugal, exploring the soundscapes of the Douro vineyards and a boat ride in Aveiro to the hustle and bustle of the Porto airport. This episode also features a very special guest. Humberto Franco is the producer and editor of Audio Branding: The Hidden Gem of Marketing, and he's a professional, multilingual voice actor, a proud dad, an audio, video, and podcast editor and producer, and self-professed computer geek.We had a chance to catch up during my trip to Europe, and I know firsthand that Humberto has a great deal of insight into the power of sound, from how he approaches video and audio editing to his thoughts on how sound shapes every aspect of our lives. Stay tuned for a fascinating conversation about Humberto's perspective as an editor and a behind-the-scenes look at Audio Branding itself, framed against the lively audio backdrop of the sights and sounds of Portugal. As always, if you have questions for my guests, you're welcome to reach out through the links in the show notes. If you have questions for me, visit audiobrandingpodcast.com, where you'll find a lot of ways to get in touch. Plus, subscribing to the newsletter will let you know when the new podcasts are available, along with other interesting bits of audio-related news. And if you're getting some value from listening, the best ways to show your support are to share this podcast with a friend and leave an honest review. Both those things really help, and I'd love to feature your review on future podcasts. You can leave one either in written or in voice format from the podcast's main page. I would so appreciate that. (0:00:00) - Exploring the Power of SoundOur conversation begins along a bridge near the city of Régua, surrounded by green hills and lush grape vines, and Humberto shares his earliest memory of sounds, including his parents' ABBA albums. “I started to wake up in the morning,” he tells us, “go downstairs to the living room, started to play ABBA music, which was a nightmare for my parents.” We move on to a restaurant in Porto and a conversation over dinner, one that begins with Humberto's question about the process of becoming a guest on Audio Branding. He in turn shares his process for smoothing out the bumpy road podcast interviews can sometimes take. “I put all the files, the video files and the audio files, in sync and then I'll go through the conversation,” he explains. “If there's a mistake, I will take it. There are tricks that, if there's a cut that I need to make, that I'm able to hide it with some magic sauce, I'll do it.”(0:14:09) - Exploring the Importance of SoundOur next stop is a ride aboard a traditional moliceiro boat in the city of Aveiro, and Humberto talks about what inspired his career and his hopes for the future of sound. “For me,” he explains, “it's to see how far technology can take us, how deep can our knowledge and our...

In Thoughtful Foodie Gifts for a Clutter-Free Christmas, AJ Sharp and Clare Pope share festive gift ideas for food lovers who prefer treats over festive clutter. They explore the Steenbergs Arabian Spice Collection with its Odyssea pomegranate molasses, taste the Tuscan Amaro Santoni aperitivo, try the edible 3D Doodler for creative bakers, and discuss alcohol free options from Wednesday's Domaine. They move on to wines from Symington Family Estates, including Altano from the Douro, and open an English sparkling wine from Hambledon Vineyard. There's also the surprising Wild and Fruitful To Matcha Ketchup, indulgent hot chocolate and spreads from Islands Chocolate, and beautiful festive boxes from Fudge Kitchen. A fun, flavour-packed guide to thoughtful gifts from brilliant brands.

RadioPirate LIVE édition du 27 novembre 2025 avec ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Fillion⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 0min00 - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠ discutent des dernières nouvelles qui ont marqué l'actualité. (Partie 1) 15min54 - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠⁠ discutent des dernières nouvelles qui ont marqué l'actualité. (Partie 2) 31min41 - ⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ discutent des stratégies que devraient adopter le Parti Conservateur du Québec de Éric Duhaime en vu des prochaines élections générales dans moins de 1 an au Québec avec ⁠Ian ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠& ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Frank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. 54min22 - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠À travers bien d'autres sujets, ⁠⁠Gilles Parent⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ parle à ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ du⁠⁠⁠⁠⁠⁠⁠ service à la clientèle et ⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ s'enflamme. Bon matin Québec! 1h16min23 - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠C'est le Thanksgiving aux États-Unis, et rien n'empêche de fêter aussi de notre côté de la frontière. Pour l'occasion, ⁠Gerry l'Aubergiste⁠⁠⁠⁠⁠⁠⁠ a pensé vous offrir un rouge de la Vallée du Douro au Portugal pour accompagner votre jambon. ⁠⁠⁠⁠⁠⁠⁠Gerry l'Aubergiste⁠⁠⁠⁠⁠⁠⁠ présente ⁠Herança de Sonho Ribeira de Aguiar Douro 2020⁠ https://www.saq.com/fr/14131183 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Five Questions, host Billy Galanko sits down with Geoffrey Moss, MW, marketing strategist, DTC specialist, founder of Lithica Wine Marketing, and the mind behind his own wine label, Søren Wine, to explore the ideas shaping today's wine industry.Geoffrey shares how he helps wineries grow direct-to-consumer channels, the climate challenges facing the Okanagan Valley, the surprising magic of Baja California wines, why “organic but not certified” claims drive him crazy, and a recent vineyard hike in the Douro that reshaped his perspective. As both a Master of Wine and a producer himself through Søren Wine, Geoffrey brings an insider's view from both the business and cellar sides of the industry.What You'll LearnHow Geoffrey Moss approaches DTC sales, digital marketing, and wine club strategyThe two biggest issues threatening the wine industry todayWhy the Okanagan and Baja California deserve more global attentionThe problem with “organic” claims, and what he wishes wineries would do insteadWhat mouse taint is (and why he never wants to taste it again)How a hike through Portugal's Douro Valley vineyards reshaped his understanding of the regionA powerful recent wine experience that renewed his optimismEpisode Chapters00:00 – Introduction to Vent Wine Podcast00:19 – Welcome to Five Questions00:44 – Meet Geoffrey Moss00:53 – Geoffrey's Role in the Wine Industry01:28 – Key Issues in the Wine World03:10 – Underrated Wine Regions05:35 – Wine Trends Geoffrey Dislikes09:02 – Memorable Wine Experiences10:49 – Conclusion and FarewellThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email billy@sommeliermedia.com. Cheers!

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

Send us a textAldi Specially Selected Douro Doc Reserva Red 2022Douro is the region in Northern Portugal that is famous for making Port.This Aldi wine is made for them by Van Zellar, who are the oldest family Port Producer in Portugal (1620).This is a Field blend, which means multiple grapes are planted in each vineyard and they are harvested together. Mother Nature determines the grape blend.The grapes are pressed by foot.The wine is aged for 26 months in 1-year-old and 2-year-old French oak barrels.Again, for a $9.99 Aldi wine, the details are impressive.The bottle is wrapped in paper, and it has a gift tag.It sips very well, and would be a good bottle to bring to BYOB.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

This week, join Janina for an unforgettable journey through Porto, Vila Nova de Gaia, and deep into the Douro Valley - the world's first demarcated wine region. Over four days, she shares tips, tricks, where to stay, what to sip, and the must-do moments that make Portugal's most iconic wine region so special. From wandering the tiled streets of Porto and exploring the buzzing Mercado do Bolhão, to taking the scenic train to Pinhão, this episode is your insider guide to soaking up the Douro at its very best. Shownotes 02:00 Douro – the first demarcated wine region in the worlds and it's they history 04:00 Why visit Porto 5:00 Where to day in Porto 05:30 Mercado do Bolhão 06:00 Travelling from airport on the metro 06:30 Day 1 Itinerary – River walks and a visit to Grahams Port Lodge 08:30 The importance of Coopers to repair the oak casks and what happens to the wine in barrels and casks 9:00 The Style of Tawny port and the new 80 year old category 11:45 The different style of Tawny and ageing requirements 14:30 The ten first families of wine starting with The Symington Family 15:30 Difference in temperature and rainfall from Porto, the Cima Corgo (The heart of Douro) and the Douro Superior 17:00 Antinori from Tuscany 17:30 Baron Philippe de Rothchild - Chateau Mouton Rothchild 18:00 Familia Torres, based in Catalonia, Spain 18:30 E & J Gallo Winery, California 18:50 Joseph Drouhin, Burgundy 19:10 Famille Perrin, Rhône 19:30 Jackson Family Wines, California 20:00 Tenuta San Guido, Italy 20:15 Vega Sicilia, Spain   21:00 Eating at Matriarca in Porto 23:30] Day 2 Itineray - Take the train to Pinhão, Douro (Cima Corgo) from São Bento railway station (another MUST see in Porto) 24:30 The Solcalcos (Terraces) that gave Douro it's UNESCO World Heritage status. 25:00 The more modern Patamares 25:30 Soil erosion in the Douro and now laser guided technology to help 27:00] Vinha ao alto for the less steep slopes 27:30 Eat and stay at The Vintage House, Pinhão 29:30 Stay at The Manor House, Celeirós and visit Quinta do Portal next door 31:00 Quinta da Roêda - Croft Port 33:00 Quinta do Bonfim 33:30 Day 3 Itinerary – Enjoy the Old Town of Porto 35:00 Day 4 Itinerary – Taylors Port Lodge 37:45 The Yeatman Hotel 39:30 The WOW museum 43:00 Tasting at The Wine School including Azores Wine Company Terrantez do Pico 43:30 Quanta Terra, Phenomena Rose

In this fascinating and earthy episode of Eat Sleep Wine Repeat, Janina welcomes one of the world's leading voices in soil and terroir — Pedro Parra, affectionately known as Dr. Terroir or Pedro Pits. A soil scientist, consultant, and winemaker, Pedro has studied over 50,000 soil pits across the globe and holds a PhD in terroir. His work has redefined how we understand vineyard mapping, root behavior, and the intimate connection between geology and the taste of wine. Together, Janina and Pedro dig deep — quite literally — into the role of soil, minerality, and terroir expression in winemaking. From limestone and granite to volcanic ash and clay, Pedro explains which grapes grow best in each soil type. They also explore Itata, Chile, one of South America's oldest and most under-the-radar regions, and discuss Pedro's beautiful 90-year-old-vine Cinsault, a wine that captures the soul of granite and the spirit of Burgundy. Expect scientific insight, poetic reflection, and a whole lot of passion for what lies beneath our vines. Shownotes   [00:32] – Meet Dr. Terroir: Pedro Parra, the man behind 50,000 soil pits and a global reputation for understanding what lies beneath our vineyards. [04:15] – What terroir truly means: why the connection between soil, roots, and weather defines a wine's identity. [04:24] – What many winemakers misunderstand when they focus on the cellar instead of the vineyard. [11:31] – The perfect soil for Pinot Noir: how limestone delivers elegance, acidity, and finesse. [11:44] – Granite explained: why it produces wines with brightness, tension, and linearity. [14:22] – The best grape for granite soils? Pedro's surprising answer — and the region that redefines Grenache. [16:32] – The truth about clay: good vs. bad clay, and why it can either nourish or suffocate the vine. [22:39] – What makes schist so complex and unpredictable in the vineyard. [23:48] – The grape varieties that thrive on schist — from the Douro to Côte-Rôtie. [24:57] – Volcanic soils: beauty, danger, and why only 10 % of volcanic terroirs produce great wine. [28:46] – Pedro's most moving wine experiences and what he looks for in true terroir transparency. [31:12] – How he fell in love with Itata, Chile — a forgotten land of old bush vines and soulful energy. [39:01] – What makes his 90-year-old-vine Trance Cinsault 2022 (£40 Hic Wine Merchants)  so unique: granite soils, freshness, and natural elegance. [40:59] – “Being so good but the wines were so bad”: Pedro's candid story of unlearning Burgundy winemaking. [43:46] – From concentration to “illusion”: discovering balance through gentle, cool fermentations. [45:15] – Whole-cluster fermentation — when it works, when it doesn't, and why humidity is the key. [47:37] – Oak, concrete, and steel: how the choice of vessel completely changes a wine's texture. [50:47] – Too many beautiful labels, not enough good wine — Pedro on the crisis of modern winemaking. [51:48] – The one wine that most moved Pedro — and his final thoughts on terroir and emotion.  

Is a river cruise just a floating hotel, or can it be one of the most authentic ways to travel? In this episode, we explore the world of Riviera Travel river cruises with the brand's North American President, Stuart Milan. As the UK's #1 river cruise and tour operator makes its official entry into the US market, we uncover what "upper premium" travel really means and ask the crucial question: How can you find a genuine, meaningful cultural connection while traveling along Europe's most historic waterways?Stuart Milan reveals the secrets behind Riviera Travel's 40-year success and its expansion as Riviera Travel US. We dive deep into what sets their luxury ships and curated itineraries apart, from their intentionally smaller passenger capacity to their upcoming all-inclusive drinks package in 2026. Stuart explains the unique value proposition of an upper premium river cruise, which combines luxury hardware with incredible value, providing an experience that sits comfortably above standard premium lines without the formalities of ultra-luxury. Discover how these journeys offer an authentic European river cruise experience by docking directly in the heart of medieval cities and ancient towns along the Danube, Rhine, and Douro rivers. You'll learn how you can step off the ship and be immediately immersed in the local culture.Beyond the destinations, we unpack Riviera's specialized programs that cater to specific travel styles. Stuart gives us an inside look at their robust solo travel river cruises, which include entire sailings dedicated exclusively to solo travelers—not just a few single cabins on a regular cruise. He also highlights their comprehensive group travel offerings, confidently stating they have one of the best propositions in the market for groups. We also discuss Riviera's "Grand Tours," which combine their award-winning land tours with their signature Riviera Travel river cruises for a longer, more immersive European vacation. From Stuart's personal journey through the travel industry to the intricate details of what makes a thoughtful holiday, this conversation is your guide to a better way of river cruising.About Our Guest:Stuart Milan is the President of Riviera Travel North America. With a lifelong career in the travel industry, from starting in customer service to launching startup travel brands, Stuart brings a wealth of experience to his role. He is now spearheading the expansion of Riviera Travel, the UK's largest river cruise operator, into the United States, aiming to bring their award-winning "upper premium" European experiences to American travelers.Timestamps / Chapters:(00:00) Can River Cruising Be an Authentic Way to Travel?(03:20) Getting to Know Stuart Milan: His Personal Travel Rituals(08:55) Stuart's Journey: From Customer Service to Travel Company President(14:00) Introducing Riviera Travel: The UK's #1 River Cruise Line Comes to the US(21:00) Defining the "Upper Premium" River Cruise Experience(24:00) Beyond Europe: The Future of Riviera's Global Itineraries(25:10) Combining Land & River: An Inside Look at Riviera's "Grand Tours"(28:15) The "No Tourists Allowed" Debate: Is a River Cruise Truly Authentic?(38:00) Who Travels with Riviera? A Deep Dive into Solo and Group Cruises(45:00) Exciting Giveaway: How to Win a Luxury Princess Cruise to AlaskaEpisode ResourcesLearn more about Riviera TravelDiscover Riviera's Solo Traveler CruisesExplore the Grand ToursEnter the GiveawayInstagramYouTubeLinkedInProduced by Podcast Studio X.

This week Sam discusses harvest in Austria, Savoie and California, Douro's oversupply plan, Gallo's acquisition of Whiny Baby, a surge in wine imports to India, Académie Internationale du Vin's open letter and new regulations on the use of copper as a fungicide in France. You can read the transcript of this newscast (with linked news sources) at https://www.jancisrobinson.com/articles/frances-copper-limits-challenge-organics-california-fruit-left-unpicked-douro-oversupply.

While we were on a between-seasons recording break [now back with Season SEVEN!] we've had so many more listeners writing in, looking to be united with their perfect perfume (often for extremely specific occasions, calling for suitably specific scents). So, in this week's episode we are playing catch-up - focusing on those #listenerprescriptions & finding THE ideal fragrances for situations encompassing......Celebrating a wedding anniversary in Portugal, overcoming imposter syndrome while attending lectures at Cambridge university, existentially scenting a flipped fairytale of a frog turned into a Queen, an emotional plea for the scent of hope, & a makeup artist's client seeking a bright, floral bouquet echoing a fancy plug-in. Blimey! We recommended...For Luci Tither's Porto perfume suggestions:@clausporto Agua Clementina – shimmering citrus groves, orange sunlight, Douro river zest.@clausporto Agua Flores – white & gold petals at dawn, jasmine-laced Atlantic breezes, wild volcanic gardens.@clausporto Le Parfum – fig, watermelon & wooded mystery by the riverside. @bdkparfumsparis Nectar Oud – raspberry-leather with a sunset sparkle@kilianparis Moonlight in Heaven.For Astrid's confidence at Cambridge:@perfumerh Steam – crisp, morning-forest inspiration@diptyque L'Eau Papier – musky ink, rice-steamed pages@commesdesgarconsparfums 2 – clever ink shadows & noble woods.For Em's primordial Queen:@storaskuggan Hexensalbe – enigmatic green magic@walesperfumery Forest – mossy, mulchy mystique@kingdomscotland Portal – botanical, pine-draped Scottish wonder@vyrao Mamajuju – spiced, clay-earth grounding@lartisanparfumeur Abyssae for magical, herbaceous roseFor Katie's fragrance of hope:@maisonfranciskurkdjian Kurky – spiced optimism@olfactiveo Skin – creamy, woody solace@ellisbrooklyn Vanilla Milk – comforting, velvety, vanilla dream@mabelleorama Lunar Dust – celestial, powdery woodsFor LauraSimonMakeup client's 'Smell of Spring':@florislondon Edwardian Bouquet – green hyacinth, fresh florals, leafy light@alfredsung Sung – galbanum fresh, verdant florals & creamy vanilla

On this episode, we're heading back to Portugal for a full review of the Destino Fifth Empire Douro Red Blend 2019. This bold red had us swirling through notes of cherry, plum, vanilla, and oak with a floral twist that caught us off guard. This week, we dig into the grapes Touriga Nacional, Touriga Franca, and Tinta Roriz, and talk about what each brings to the blend as part of our learning segment. We also debate the value of box wine at a Michelin-star dinner, and of course, give our final verdict.If you're into Portuguese red wine, Douro blends, or just love hearing wine nerds get passionate, this one's for you.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠00:00 – Intro and Welcome02:27 -- This Evenings Wine 04:30 -- Wine Discussion: Smells and Sips16:31 -- Learning Segment: Wine Nuggets?!24:27 -- The Review28:22 -- Game: "PiNope or ChardonnYay!"32:24 -- Outro

This is a grape mini-series like no other! This time I untangle Malvasia, which I share is not a single grape at all, nor is it even a family of grapes. This ancient grape has unknown origins and, in many respects, is more of a brand name than a grape.    I cover the history of how the many Malvasias got their single name, discuss some commonalities in growing conditions (they are at least all Mediterranean!), and then call out the specific Malvasias of quality from Friuli, Tuscany, and Sicily in Italy; in Madeira, Douro, Dão and Colares in Portugal, and in the Canary Islands and Rioja in Spain.    Photo: Malvasía de Rioja. Credit: Rioja DOCa     I wish I could say this was a straightforward grape mini-series, but this will take many twists and turns -- hopefully I served as good enough navigator to help the ride be a little less bumpy!   ______________________________________ Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with me or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Touriga Nacional is, beyond a doubt, the most important, praised, and discussed red grape in Portugal. An essential part of Port and the dry wines of the regions of Dão and Douro, this powerful grape has spread throughout Portugal and has captured the imagination of winemakers from Australia to South Africa to California and more. Photo: Touriga Nacional. Credit: Unsplash   In this show, I go through the highlights of this beautiful grape and talk about how it went from near extinction to the Queen grape of Portugal. I review the origins, vineyard habits, aromas and flavors, and then discuss the specific places the grape grows and why it thrives where it does.    Touriga is not just a fantastic grape, it will be an important factor in dealing with our changing climate. Take a listen to the show and see why this grape is so outstanding.    _______________________________________________________________   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes