Podcast appearances and mentions of Elizabeth Schneider

October 12, 2023 With 19 distinct AVA's, numerous quaint downtowns, incredible restaurants, a cheese trail, and a total acreage more than twice the size of Napa Valley, Sonoma has a lot to offer. But that also makes it a complicated region to navigate. Wine For Normal People Host Elizabeth Schneider joins Amanda to discuss their can't miss spots. From a hidden highway bar under eucalyptus trees to their favorite wineries that are still under the radar, this is the roadmap to Sonoma stops you won't want to miss. Wine Featured on This Episode:

Cheers! Hear Michael chat with Elizabeth Schneider - a listener of the program, sommelier, wine specialist and author of "Wine for Normal People: A Guide for Real People Who Like Wine, but Not the Snobbery That Goes with It." Original air date 24 January 2020. The book was published

Finding the right wine can be extremely intimidating if you don't know what you're looking for. Strolling through the wine aisle, it can sometimes be easier to give up and choose a bottle based off whether you like the label or not. It's true that wine is complex – after all it dates back to 6000 B.C. Expert sommelier Elizabeth Schneider joins Viewpoints this week to give us an introduction to all things wine.

This podcast was recorded after my trip to the Découvertes en Vallée du Rhône, a wine trade fair that I was invited to by Inter-Rhône. It was a wonderful learning experience and I stayed on for a few days afterwards to explore Hermitage, Côte Rôtie, Condrieu, St. Joseph, Crozes-Hermitage, and in the south, Beaumes de Venise with Claude Chabran of Rhonéa, Gigondas with Elisa Cheron from Familie Cheron of Domaine du Grand Montmirail, and a self-guided tour of vineyards in Châteauneuf-du-Pape. It was a fantastic trip and I am grateful to the people at Inter-Rhone for the opportunity. Photo: Découvertes en Vallée du Rhône at Palais des Papes in Avignon, Elizabeth Schneider, Wine For Normal People   If you are curious about some of the people I mention as partners in crime in the show: Matt Walls, Rhône expert, Decanter's Rhône contributor, author of Wines of the Rhône Adam Lechmere, editor of Club Oenologique and prominent wine writer Elizabeth “Liz” Gabay, MW – Rosé goddess (and the world's foremost rosé expert) Jamie Goode of Wine Anorak and author or several books Also, not mentioned by name (with apologies, but MC Ice had me thinking of Brits – these guys are fantastic), Kurtis Kolt, a great writer and consultant from Vancouver, Canada and Gurvinder Bhatia, Editor-in-Chief of Quench magazine Photo: The Rhône in Bloom! by Elizabeth Schneider, Wine For Normal People   Côtes du Rhône percentages are PLANTINGS, not blend percentages in Côtes du Rhône wines. So if the requirement is 40% Grenache for a Côtes du Rhône, that is how much Grenache must be plantedin a vineyard for Côtes du Rhône, not how much has to be in the blend. Case in point: I had a 99% Syrah that was a Village wine.   The producer is a big part of whether you like a wine or not, but you should still learn region before you learn producer. Producer can make or break your experience. It's hard to learn but once you understand what the region has to offer, the next step is finding the producers you like. Great producers: Familie Cheron of Domaine du Grand Montmirail, Gigondas   About white grapes in rosé wine…it's a-ok! I mentioned Elizabeth “Liz” Gabay, MW – goddess of pink wine and her son Ben. Look them up. White wines are allowed to be used in rosé as long as those grapes are fermented with the juice from red grapes. Whites Clairette, Picpoul, and Bouboulenc are used to lighten up one of my absolute favorite rosés, the Rhône cru, Tavel.   Roussanne grows really well in the southern Rhône and there is more of it than ever before. The is distinctive when you taste it in a blend and there are more whites from Côtes du Rhône and the Villages planting and growing this awesome grape to make it a bigger part of blends. Check out the pod we did on this wonderful grape.   Clairette is another a grape that no one talks about it but is awesome – acidic, refreshing, can be like Sauvignon Blanc, lighter style Rieslings, zippy, and green fruit notes. It is used in large proportions in Côtes du Rhône blanc from the south.   Cairanne, the cru of the southern Rhône, is light on its feet and a completely different wine than the rest of the cru. Because of the larger proportion of Cinsault, the lighter soils, the Mistral wind, and the terroir, the wines have a lighter touch than many of the other southern Rhône cru. Cairanne makes pretty and elegant wine still with great fruit.   An important point from the trip: Please STOP SENDING ME COMMENTS ABOUT MY FRENCH.Even when I tried to say names of regions and wines, I was not understood by folks in the Rhône or other parts of the south. It often took Google translate to communicate. If I tried to pronounce things in French it would have a terrible effect – neither French speakers nor English speakers would understand me and it would be futile. WFNP is an English language podcast and I need to pronounce things so that English language speakers (most of whom speak no French) understand what wines and regions I am saying so they can seek these wines out. After this trip, I will no longer be answering these comments and if you find that offensive, you can feel free to turn off the show. I'm sorry to see you go, but I'm no longer going to be apologetic for anglicizing French. Photo: Dentelles du Montmirail in Gigondas, by Elizabeth Schneider, Wine For Normal People   Gigondas is NOT a baby Châteauneuf-du-Pape, in my opinion. Some is very tannic and harsh, some is just beautiful but it is all about skill and terroir. The best producers aren't trying to mimic Châteauneuf-du-Pape. They are their own expression of mainly Grenache in a hot, mistral effected areas of the Dentelles du Montmirail. Moulin de la Gardette and Domaine de Longue Toque are exquisite examples of terroir-driven Gigondas wines that are not trying to emulate Châteauneuf-du-Pape. Photo: Condrieu, by Elizabeth Schneider, Wine For Normal People Condrieu has a lot more to it than you may think. First, it has two different parts, In the north where the wines are almost Sauvignon Blanc like – herbal, lime-like, lightly floral (jasmine) with higher acidity and a lighter body. In the south the wines are more like a traditional Viognier – peachy, sweet lemon, apricot notes with a fuller body but still with more acidity than New World Viognier Condrieu has some rows of vines that, because of the undulation of the hills, face north or northeast. These north facing rows are not considered Condrieu and are declassified into IGP Viognier, according to Aurelien Chirat from Vignoble Chirat. Finally, whole bunch fermentation can be used to add texture to wines but also to dilute or absorb alcohol. The stems have water in them that will dilute alcohol, they also can absorb some of the alcohol into their wood. Aurelien Chirat of Vignoble Chirat in Condrieu Most winemakers use outside labs as required by the AOC laws. There is use of technology as a check on the health of the wine, but analysis is not a decision making tool unless there is a problem. This is a very different philosophical bent than the New World. Photo, Côte Rôtie, by Elizabeth Schneider, Wine For Normal People  Two things on Côte Rôtie… Despite what I have heard and read in recent times, Côte Rôtie has have Viognier in it – I didn't find a producer who made a wine without at least a little. Most had 3-5% Viognier in their Syrah wine. The only wines that didn't have Syrah were special old vine plots or from designated vineyards, from which the winemakers wanted to showcase the Syrah for that particular wine. The plateau of Côte Rôtie has high quality, even though wine people malign it. I loved some of the wines from there – they are softer and easier to drink younger. Some of the wines smelled like manure and carnations – there are several theories as to why, which we discuss in the show.   Photo: Hermitage, by Elizabeth Schneider, Wine For Normal People  A few things on the very small appellation of Hermitage Books say producers are permitted to blend in Marsanne and Roussanne into the Syrah. That is true, but there isn't one producer who is doing that. The style is 100% Syrah and although that is for flavor, it's also because producers need white grapes for the white wine of Hermitage, which represents 30% of what is grown and made. If you haven't had a white Hermitage, that should be your next investment! This is rare wine and it's a bargain for how little there is in the world.   Crozes-Hermitage has two parts around the base of the hill of Hermitage each makes different wine styles. The northern side is on uniform granite. This is the old part of the appellation before it was expanded many times into southern flatter areas after World War II. Crozes Hermitage makes 50% of all the wine of the northern Rhone and the flat, southern part is less expensive than any other part of the Rhone, so younger producers have a chance to move in and get established. This is a good thing, even if it means the wine can be variable. Photo: St.Joseph, by Elizabeth Schneider, Wine For Normal People  St. Joseph is a tannic wine and it is not similar to Crozes-Hermitage, as many books will tell you.The appellation is varied, with many different types of granite (it really should be broken up into pieces). Although the wines from farther north are a little softer, I found them to be so harsh in tannin I could barely drink them. The verdict is out on if they will mellow with time, but to drink the young wine was nearly impossible for me. If you love harsh tannin, this is your wine.   Châteauneuf-du-Pape is bigger than the entire northern Rhone combined. It is VERY varied in terroir, farming, and quality, so caveat emptor!     There are a million other little tidbits woven into this show. If you want to explore Rhône beyond study guides and generalizations, this show will get you far in understanding how different reality is from what may be published in books.   I hope you enjoy our “myth-busters, Rhône edition”! ___________________________________________________ Thanks to our sponsors this week: Our sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Welcome to episode 777 – in which host Polly Hammond interviews Elizabeth Schneider on this week's installment of “Uncorked”. As host of one of the longest running and highest rated podcasts in the world, Elizabeth Schneider knows what it takes to talk wine with Normal People. Today, she pulls no punches as she reflects upon how the industry communicates, why we need to rethink what matters, and where we need to go to build strong, resilient wine businesses. Beware, this one comes with an explicit language warning... More about today's guest: Elizabeth Schneider is an award-winning podcast host, author of the acclaimed book “Wine for Normal People”, a wine expert, and one of the leading women in wine education in the United States. With over a decade in the podcasting world, Elizabeth has been mentioned in nearly every top wine podcast list produced. She is a Certified Sommelier and a Certified Specialist of Wine, and has years of experience working in the wine industry. Elizabeth has an MBA, is a successful female entrepreneur and has conducted over 400 successful live wine events, about half of which have been conducted online. Her expertise is in communicating wine to a consumer audience in a plain spoken, fun, entertaining way. If you want to learn more about today's guest, you can by visiting: https://www.winefornormalpeople.com/ LinkedIn: https://www.linkedin.com/in/elizabeth-schneider-ab7610/ Instagram: https://www.instagram.com/winefornormalpeople/ Facebook: https://www.facebook.com/WineForNormalPeople More about the host Polly Hammond: Polly is Founder and CEO of 5forests. She splits her time between Barcelona, Auckland, and Napa, consulting, writing, and speaking about the trends that impact today's wine businesses. She's an advisor to New Zealand Trade & Enterprise, host of Uncorked with the Italian Wine Podcast, cohost of the Real Business of Wine with Robert Joseph, and, occasionally, a knitter. Polly is a graduate of the University of Southern California, where she earned degrees in International Relations and French. Those studies led to a deep and abiding love affair with behavioural Economics, and her wine work is based on insights into all the crazy and irrational reasons consumers engage with brands. With over 20 years experience in growing successful companies, Polly knows first hand the challenges faced by independent businesses. She approaches each client experience with empathy and understanding for what it takes to adapt and thrive in the real world. To learn more about Polly Hammond visit: Twitter: @mme_hammond Instagram: @5forests website: https://5forests.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Why are orange wines appealing to beer drinkers? Why does it pay to be promiscuous when shopping for wine? Why is there so much confusion around natural and raw wine? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Elizabeth Schneider on the Wine For Normal People podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights Why is there so much confusion around natural and raw wine? What is the natural wine movement about? What makes a good celebrity wine? What's the problem with diet and alcohol-free wines? How is global warming affecting the wine world? Are prominent wine regions taking proactive steps to mitigate the effects of climate change? What makes orange wines great for beer drinkers? How has the wine industry evolved from celebrity-type critics to wine influencers and beyond? What do you need to know about finding a good bottle of wine? Is the wine industry dying? Why do Elizabeth and I love a good wine in a box?   About Elizabeth Schneider After graduating from Wesleyan University (CT) and starting my career in Boston, Elizabeth quickly realized that her heart was more in her hobby than in her high-tech job. Trips to the wine shop often yielded awesomely poor (but hilarious) results, so Elizabeth and her sister finally took a course at the Boston Center for Adult Education to learn how to taste and appreciate wine. And that kicked it all off. A stint in St. John in the Caribbean to wait tables and just unwind for 8 months (yes, she quit my high-tech corporate job, packed two bags, and hopped on a plane), was followed by a great two years completing my MBA at the University of North Carolina at Chapel Hill (where she met M.C. Ice, her podcast partner, and husband) and since then her career has been solely about wine.   To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/149.

What are the latest trends in wine, from blue wines to raw wines? And should you be drinking them? Why are high-tech and wine a perfect pairing? What's it like behind the scenes of the wine writing industry? How do you recover from devastating professional and personal attacks? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Elizabeth Schneider on the Wine For Normal People podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights What happy accident introduced me to the world of great wines? How did I go from visiting wineries on the weekend to becoming a wine writer? Why do I think wine and tech are a perfect pairing? What was unusual about my journey to publishing my first book? How have I used storytelling as a common theme throughout my work? What's the real story behind the challenges and attacks I faced in 2021? How do Canadian and American wine palates compare? Which Canadian wine region am I most excited about right now? Where can you find the best Canadian Pinot Noir? Why is it so difficult to access Canadian wine in Canada?   About Elizabeth Schneider After graduating from Wesleyan University (CT) and starting my career in Boston, Elizabeth quickly realized that her heart was more in her hobby than in her high-tech job. Trips to the wine shop often yielded awesomely poor (but hilarious) results, so Elizabeth and her sister finally took a course at the Boston Center for Adult Education to learn how to taste and appreciate wine. And that kicked it all off. A stint in St. John in the Caribbean to wait tables and just unwind for 8 months (yes, I quit my high-tech corporate job, packed two bags, and hopped on a plane), was followed by a great two years completing my MBA at the University of North Carolina at Chapel Hill (where she met M.C. Ice, her podcast partner, and husband) and since then her career has been solely about wine.   To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/148.

Cut through snooty wine talk! (And the banter between Elizabeth, Scott and Michelle BEFORE the recording is almost better than when they decided to be "official.")  Guest Elizabeth Schneider, creator of Wine for Normal People (podcast, book and website of the same name) joins Scott & Michelle. Elizabeth talks about how she got her start into the wine business – which was kind of a rocky start. Of course, the three of them get into the debate of what price level signifies a “good” bottle of wine. (No one agrees with Michelle – still) Plus, a lot of talk about how wine is an agricultural product and Elizabeth dives into the neo-temperance movement. Scott quizzes Elizabeth on wine pairings for a variety of foods. Oh – and don’t do the “Tour de Franzia.” Elizabeth’s many wine recommends made during the show: Guru – the $14 bottle of wine that tastes like a $50 bottle. https://egobodegas.com/wines/goru-monastrell-ingles/ Spain and Italy are great places to find a good bottle for a great value. Scott thew Michelle under the bus about Merlot, so now her assignment is to find a bottle from Cotes de Bordeaux region, Castillon region or Saint Emilien region Get Elizabeth’s book at WineforNormalPeople.Com Listen to her podcast Join her Patreon channel Get Scott’s Recipes at SportingChef.Com Follow Scott on Instagram and Facebook and YouTube Follow Michelle on Instagram

We hear from podcaster Elizabeth Schneider of Wine for Normal People about the wine scene in the United States.

Chris chats with fellow podcaster Elizabeth Schneider who hosts the hugely popular show Wine for Normal People.

Cut through snooty wine talk! Guest Elizabeth Schneider, creator of Wine for Normal People (podcast, book, website, more) joins Scott & Michelle. You will laugh and learn!

Elizabeth Schnieder is the host and author of Wine for Normal People. She is a certified sommelier who has worked in everything from winery brand management to creating waitstaff programs, and perhaps most famously, hosting one of my favorite podcasts, Wine For Normal People. Today we’re going to talk about everything from the scandal surrounding the sexual abuse and misogyny within the Court of Master Sommeliers and sexism the wine industry as a whole to debunking the myth that natural wine is as great as all the cool kids make it sound. I know you're going to fall in love with her humor and candor, just as I did years ago when I first listened in to her show. Be sure to give us a follow over on Instagram @kristasimmons @forkintheroadmedia for the latest. Cheers!

The author of the new book “Wine for Normal People: A Guide for Real People Who Like Wine, but Not the Snobbery That Goes with It” is Guy's first guest in this week's adventure in food, wine, & fun. See omnystudio.com/listener for privacy information.

Today we have Elizabeth Schneider, an author and award winning podcast host! We have a real convo on the world of wine and how Elizabeth got into wine and her brief stint living in St. Thomas. 

Nuestra curadora general Daniela Meneses habla con la abogada y periodista Josefina Miró Quesada sobre qué papel tiene la "vida social" de una denunciante en un proceso penal, del consentimiento, de las pruebas y también de la eficacia y los efectos de las cárceles, entre otros temas. Aquí van unos textos recomendados y mencionados en el capítulo 1 La violencia de lo privado, artículo de Elizabeth Schneider. 2. Los textos de Catherine MacKinnon 3. Unbelievable, serie en Netflix. 4. Violaciones 'inconcebibles', columna de opinión de Daniela Meneses. 5. Against Our Will: Men, Women and Rape, libro de Susan Brownmiller. 6. Teoría King Kong, libro de Virgine Despentes. 7. Violación: aspectos de un crimen, de Lucrecia a #MeToo, libro de Mithu Sanyal 8. No te mato porque te quiero, libro de Lorena Álvarez. 9.

This episode is brought to you by me. If you like this show and want to support it, please visitmy courses on Pluralsight and buy my new book "200 Things Developers Should Know", which is about Programming, Career, Troubleshooting, Dealing with Managers, Health, and much more. You can find my Pluralsight courses and the book at www.developerweeklypodcast.com/About Elizabeth is a self-taught engineer with a decade of working with DevOps patterns and practices. As a senior consultant with Microsoft Consultant Services, she helps clients with .NET, Kubernetes, and Azure.  As an out Trans woman with Asperger's, Elizabeth advocates for neurodiversity and LGBT issues in the tech industry. In her free time, Elizabeth maintains the open-source project ZendeskAPI_v2 (https://github.com/Speedygeek/ZendeskApi_v2).  Show resources:Follow Elizabeth on TwitterElizabeth's talk about neurodiversity at QconThe Atlassian Balanced Teams Diversity AssessmentEmpathy vs. Sympathy videos

On today's episode of Coffee Issues Dave, Nastassia and The Rest welcome back Matt Sartwell of Kitchen Arts & Letters. First and foremost, they discuss KA&L's ongoing Go Fund Me  campaign to help the store and its employees survive COVID-19 and the ensuing lockdown.No visit from Matt would be complete without some Classics in the Field recommendations:Vegetables from Amaranth to Zucchini by Elizabeth SchneiderHoney From a Weed by Patience GrayWhen French Women Cook by Madeleine KammanHave a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.  

In this episode, I talk WINE with Certified Sommelier, Certified Specialist of Wine, MBA, blogger, podcaster, author, wine educator, and normal wine person Elizabeth Schneider.

In this show, I speak with Covid-19 survivor, Elizabeth Schneider, where she shares her 'no panic' message of positivity and hope - exactly what we need at this time of uncertainty and concern. I trust you will feel encouraged by what she has to say.

Seattle's Elizabeth Schneider is Bloodworks Northwest's first Convalescent Plasma donor. Convalescent Plasma is donated by those who've tested positive for COVID-19, have recovered and have a clean bill of health for 28 days. In a story with too few happy endings, stories like Elizabeth Schneider's offer the world a measure of something that's been in short supply - hope.

In this episode I talk to Elizabeth Schneider who has a background in biotech, tested positive for the cornavirus, and went viral afterwards by sharing what her experience was like. She takes us through how she caught the virus, how people reacted, working with research agencies and a call from the white house as well as messages from around the world. She also wanted folks to know she's heading up a fundraising effort to leverage her media exposure - so if you're able to donate or share, please help out the United Way in her name here for Cornavirus Relief: https://give.uwkc.org/fundraiser/2715106 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

After Elizabeth Schneider started her high-tech job in Boston, she realized that she was much more passionate about her hobby: wine. Now based in Raleigh-Durham, North Carolina, Schneider is a Certified Sommelier who hosts the popular podcast Wine for Normal People and book of the same name. Her mission is to bring the love of wine to normal people, without pretense or snobbery. Wine critic Natalie MacLean described Schneider’s way of conceptualizing wine as “practical, yet so memorable.”  This print interview has been edited, condensed, and annotated. The podcast is available on Apple Podcasts, Google Podcasts, Spotify, YouTube, and other platforms. Stephen Harrison: So what quote will we be chatting about today? Elizabeth Schneider: It’s an unlikely one. I know you were very surprised by my choice! “The important thing is not to stop questioning. Curiosity has its own reason for existence.” – Albert Einstein I was surprised that a wine expert would go with Einstein. Why does this quote resonate with you? My entire reason for being in the wine world, and everything that I do, is on this premise of curiosity, of continuing to probe, of asking questions, maybe sometimes stirring the pot… That means constantly being unsettled with the information and knowledge that I have, and keeping going. You need to keep going because wine is endless, and it changes every year. I like the second sentence of the quote—“Curiosity has its own reason for existence.” and I wanted to get your take on it. A lot of people say, “Why are you asking all of these questions? Why do you have to worry about that. It is what it is.” But very bright people say, “No, it’s not okay to just sit on that [what you know already].” If you’re not curious, then you will not continue to achieve. In Einstein’s case, he may have reflected on his contributions to physics while continuing to ask, What else is there? It’s incredibly important for anyone who teaches a subject to not sit out on that curiosity. You must keep on going down the rabbit holes. I wanted to ask you a little bit about your background. You grew up in Long Island and went to a liberal arts university in the Northeast, and then you got your MBA. How did your sense of curiosity draw you into this wine world and what you're doing now? First of all, my father is a professor. You should know that. He is academically inclined, constantly pushing, and asking questions. And he instilled in me this sense that it’s not enough to just go to school. You have to continue your quest and your path. I was a government major at Wesleyan, that small liberal arts school, studying international politics. When I first started taking wine classes in Boston, I realized this was a subject where you could always learn more: you could learn about wine history, wine agricultural, wine politics. It was a cross-section of all of these things that I had studied, all in one subject. After business school, I worked for a giant winery. And one sad realization I had was that the large wineries don’t have that sense of curiosity and questioning. Large wineries focus on making money doing the same thing in the same ways. That’s unfortunate. You mentioned that you view wine as a wide area of study. That’s interesting to me because I would have expected it to be more niche. Oh, it’s so much broader than most people think. Take Champagne. How did champagne come to be? Read up on the Champagne Riots, where people were killing each other in the street over economics and politics. And to use a more modern-day example, champagne is very much affected by climate change. What are they doing? They’re breeding new grapes. So, yes, of course wine is a very broad area to learn about with many intersecting issues. I’ve heard before that when it comes to wine, you should just drink what you like. But you don’t subscribe to that philosophy. Why is that? It all goes back to the quote. If you decide you like Carbernet Sauvignon from Napa Valley and keep drinking that, then what’s that going to do for you? What else could you learn? You could taste Bourdeaux, or Cabernet from Australia, and learn what makes each place so very different and interesting. It doesn’t make sense to me when people decide they like something and dig in to that only. That’s not how you evolve your interest or your hobby. Could it be that people are curious about wine but they are held back for economic reasons? It’s expensive to travel internationally, for example. I think it’s less about the costs of actual physical travel—I’m a subscriber to armchair traveling, personally. I’m certainly on a budget, and I spend between 15 and 25 dollars on a bottle, and for that amount, I’m drinking fantastic wines. Especially in the United States and the U.K., we are in the best time for wine that we’ve ever been in because there’s so much competition and you can drink wines from all over the world at affordable prices. So my feeling is that wine people are more likely to be barriers to entry than the economics. Nobody in the wine shop is friendly enough to tell you that Bordeaux is [a mix of] Merlot and Cabernet Sauvignon. They’ve made an environment where it’s very uncomfortable to ask questions. And that doesn’t make people feel great about learning wine. But is the wine culture changing to be less pretentious? It was. I started writing about wine and podcasting over ten years ago at a time when blogs were huge. And a lot of people were using blogs to make wine accessible, and it looked like we had turned a corner. Until blogs died, so there was that. Then this whole certification craze started. It started with this cult little movie SOMM. And we’ve now entered this weird world where certified sommeliers are rewarded for being snotty and elitist. Wine people have created this idea that you deserve more respect if you have more letters after you name. There are still wine communicators like me who are trying to help people feel good about wine. But overall the wine world has swung back around to being more snobby. I’m glad you mentioned the wine certification craze because it connects to the quote. Einstein says, “Curiosity has its own reason for existence.” But it sounds to me that some people are trying to use the sommelier-certification as a means to an end rather than valuing the learning as an end in itself. You totally get it. We see this, by the way, not just in wine but in many things. With respect to the sommelier exam in particular—these guys are just learning the exam! They are not actually learning the wine. It’s like the SAT, and we can all probably agree that the SAT is the opposite of curiosity. The other thing about these certifications is that they never recertify you. There are people who took the certification back in 1995 when there were many, many fewer regions. And the pass rate today it’s much lower, around three to seven percent. To me, the lack of recertification means the sommelier exam is not so much a professional certification as a club. To be safe, maybe we should shift from wine politics to science. If you’re a casual wine drinker, what are the benefits of understanding the science behind wine production? You mention malolactic fermentation in your book. So the reason to know about something like malolactic fermentation is that if you like it, it will make a wine creamy and soft. In some cases, especially in Chardonnay, it will make the wine buttery. It might make it taste like buttered popcorn, really full and rich and thick. Oak is enormously important in both reds and whites because how the grape reacts with oak will ultimately determine the flavor of the wine. In the new world, wine makers call oak the “spice rack” of the winemaker. And if the oak barrel is toasted, it will have that burnt flavor, like a piece of toast. This is technical and dorky, but it matters for the taste. You also write about this French concept of “terroir” and why it’s so controversial. So terroir is a complicated topic Focusing on the actual physical sciences: The concept of terroir is there’s the seen and the unseen. First the seen: You have a vineyard, and that vineyard is unlike any other place on earth, because no other place can take that same space. What happens on that plot of land? Is it morning sun or afternoon sun? Is the soil right? Is there rain? How much rain? All of these things will play into how a grape grows. And then there’s the unseen part of terroir. Two things play a part in that. One is culture, and the winemaking methods over the course of many centuries in Europe. The “hand of man” is part of terroir. And there’s also something which we have yet to understand about how microbes in the vineyard work. We have yet to understand what can make a wine taste minerally. But it’s undeniable that some wines have a sense of place, and that’s what we mean when we say terroir.   The Einstein quote is about the importance of questioning. Terroir seems to be this big open question in the wine world, and you seem fine with that. I want it to remain an open question, actually! Once you get into wine, you realize that there’s all this magic that goes on in the vineyard. When you talk to winemakers, they’ll tell you that that wine is expressing things in a certain way. A lot of times they don’t really care why; they’re just excited about it! That’s part of the mystery of wine. I’m sure some people are probing into it, but that could take away some of the beauty from this beverage that’s been around for 8,000 years. For so long, people have found a kind of magic in a glass of wine. Who would want to take that magic away? I guess some people do. I don’t want to take that away.

Chad Doing & Jay Allen talk with a survivor of the Coronavirus, Elizabeth Schneider from the Seattle area. She talks about how she contracted the virus, the testing involved, and what the doctors told her to do for treatment, and life after the virus passes, 3-18-20.

(BREAKING) IMPACT SHOW interview with digital marketer Elizabeth Schneider, PhD - who contracted and overcame coronavirus. Hear about her experience, advice and impact the internet played in potentially saving her life.Support the show (https://imanetwork.org)

Recapping the coronavirus news and an interview with Tommy Tuberville/ why he won't debate Sessions.  Elizabeth Schneider talks about the experience with the coronavirus.

In this episode Monty Waldin interviews Elizabeth Schneider, host of Wine for Normal People Podcast, a show for wine lovers and learners. Elizabeth tells Monty how the show came about in 2009 and talks about her focus on wine consumers. From the show, Elizabeth also published a book entitled Wine For Normal People, now widely available in print and ebook format. Tune in to also learn more about her outstanding work as a wine educator.

I’m chatting with Elizabeth Schneider, who has just published her first book called Wine for Normal People. Elizabeth also hosts one of the popular wine podcasts, Wine for Normal People. She’s a Certified Sommelier by the Court of Master Sommeliers and co-founder of Underground Wine Events, which brings together wine lovers with terrific, small wineries around the US. She talks and thinks about wine in a practical, often tongue-in-cheek way and her info-packed classes and tastings are always informative and fun, never overwhelming and dry. Meanwhile, I’m getting amazing feedback from wine lovers who are taking my new, free online video wine class called The 5 Wine & Food Pairing Mistakes that Can Ruin Your Dinner and how to fix them forever. You’ll learn about that plus about my new in-depth, paid course called The Wine Smart Course: A Full-Bodied Framework to Taste, Pair and Buy Wines like a Pro. Enjoy! Highlights What are “normal” people when it comes to wine? How are wine and table grapes different? How can you identify regions that produce crisp wines with the jacket-in-summer question? Are the Master of Wine and Master Sommelier programs professional designations or private clubs? What misconception about the lake effect often gets repeated by wine experts? How is Elizabeth’s new book, Wine for Normal People, different from all other wine books? Why would Dom Perignon disapprove of the bubbles in Champagne? What winemaking accident created the effervescence in Champagne? To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/51.

This week on episode 249 of the We Like Drinking podcast we’ll be discussing dumb people hashtaging dumb things, 5 year club podcasting, and we’re getting the inside deets on the new Wine for Normal People book with author Elizabeth Schneider, so crack open your beer, uncork that wine, and let’s get drinking. Be sure to get yourself subscribed to the show so you never miss an episode. Visit WeLikeDrinking.com/Subscribe  Panel Introductions And What We’re Drinking Our guest tonight last appeared on the show over 4 years ago back on episode 36! She is the host of the phenomenal wine podcast “Wine for Normal People”, the co-creator of Underground Wine Events, which helps to promote small, family owned wineries throughout the US, and the author of the soon to be released “Wine for Normal People” book! Please help us welcome, one of my honest to God favorite people out there, Elizabeth Schneider! You can find Elizabeth on her website https://www.winefornormalpeople.com/, and on Instagram and Facebook @winefornormalpeople, or on Twitter @NormalWine Wine, Beer, or Pop Culture Reference  Toma Elizabeth Schneider Interview Booze News  Jeff - #RespectWine Last call Follow us on the socials, Twitter, Instagram and our private group on Facebook known as the Tavern.   Search up the show on Apple Podcast and leave us a big fat 5 star review. And, if you enjoyed this episode in particular, share it with a friend. And, visit We Like Drinking dot com slash pledge to find out more information about becoming a patron of the show and help  You can also find the show notes for this episode with all the links to the stories or mentions we had at http://welikedrinking.com/episodes Or, if you’re on your phone right now, just swipe right

Elizabeth Schneider, host of Wine for Normal People, joins me to talk about her journey into wine. One class would lead to the podcast that has influenced so many in the wine community.

For this installment of the Road to Wine Expert, we talk wine education with Elizabeth Schneider, Richard Hemming, Wanda Mann, James Cluer, Hillary Zio and Richard Betts. We gather diverse opinions to talk about their personal experience with wine certifications and educational organizations including WSET, Court of Master Sommeliers, Masters of Wine and Certified Specialist of Wine.

Elizabeth Schneider, Wine for Normal People Podcast Host and Chief Normal Wine Person joins the "No Limits" Podcast to talk all things... wine! We deep dive into her entrepreneurial journey as she shares tips for both turning your passion into your business and learning how to incorporate your passion into everyday life even if it's not centered around your career. We talk about building a community and maintaining those relationships.  

While Bartenders can not be expected to have Sommelier level wine education, we certainly need to be knowledgeable about what we are serving and how to make recommendations to our guests. We chat with Monika Elling, author of Wine 123: All you need to know about wine in 90 minutes or less It’s the Bartender Journey Podcast #233. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Over the past 232 episodes of Bartender Journey we’ve only talked about wine once.  Way back in show #105 we spoke with Elizabeth Schneider of the Wine For Normal People podcast. Wine 123 packs a lot of knowledge into a small package that is very easy to digest. Of course Monika Elling’s Wine 123: All you need to know about wine in 90 minutes or less is our Book of the Week.  It’s a perfect crash course on wine. For our cocktail of the week I suppose we could have come up with something obscure, but Sangria makes people so happy.  Searching for a way to make it à La Minute, I found the answer on Jeffrey Morgenthaler’s site. He uses Red Wine, Grand Marnier, Fresh Orange Juice, Simple Syrup and a dash of Angostura bitters.  Brilliant!  It’s delicious and a real crowd pleaser.  I’ll let you experiment with the proportions for making one glass.  Suffice to say, a little bit of each modifier goes a long way - the drink should be mostly wine in the end.  Mix it all in a big wine glass, and an orange, lemon and lime wedge and then add ice at the end.  This same recipe works with white wine, for a nice White Sangria. If this show has helped you, entertained you, etc and you’d like to see it continue, please consider leaving a little something in our Tip Cup.  Please help support this show and help keep the audio flowing. Also, if you work for a brand or other business that would benefit from reaching our community of Bartenders and Enthusiasts, please get it touch to find out about sponsorship opportunities.  Use our contact page. Toast of the Week: Here’s to water...water devine- It dews the grapes that give us wine.

Elizabeth Schneider is a Certified Sommelier, Certified Specialist of Wine, MBA, a wine writer, consultant and teacher, author of an upcoming book, and the host of the podcast that was named one of Imbibe Magazine's top 10 drink podcasts, nominated for a Podcast Award, and was iTunes Best New Arts Podcast in 2011 where it still ranks as one of the most popular wine podcasts available.

Elizabeth Schneider -TodaysLeadingWomen.comELIZABETH Schneider, is the Chief Normal Wine Person of Wine For Normal People, which translates wine into normal terms that you can relate to through an award-winning podcast, popular, internationally followed blog, and in acclaimed public speaking events and industry consulting. Her goal is to bring Wine For Normal People to wine lovers everywhere through the podcast, blog, books, video, TV, and anything else that makes wine fun, easy, and normal. See her beautiful infographic show notes, plus her top tips and advice for entrepreneurs and aspiring entrepreneurs at www.TodaysLeadingWomen.com or by clicking here!

Wine knowledge is an important part of Bartending.  This week on Bartender Journey its a "joint podcast" with the Wine For Normal People podcast!We chat with Elizabeth Schneider - a professional speaker, wine industry consultant and trainer.Elizabeth gives us a fresh, honest look at wine and great advice on how to serve our wine drinking guests.Also a brief review of the book:  Death & Co – Modern Classic Cocktails.As mentioned in this week’s podcast, we previously did a show called The Secret Language of Bartenders which you can find here.Pour a nice glass of wine and take a listen!  Use the player below, or subscribe on iTunes or Stitcher Radio.

Tonight, we will talk to Elizabeth Schneider, author of "Wine for Normal People" on All About Wine!   Join tonight's guest and show host, Ron, during this informative and entertaining show.  Call (646) 727-3235 during the LIVE show and talk on-air with us, or email the show anytime at allaboutwine101@gmail.com

Please click on the POD button to listen to the latest Atlanta Business Radio  show podcast broadcasting live each Wednesday at 10am EDT from the Business Radio X studio in Atlanta, GA, USA.   Here's how to listen to the podcast of our show. First click on the title of the show you are interested in. Then there should be a player in the upper right hand corner of the screen. Now just press play and the show you chose should start playing. You can also download the show to listen on your mp3 player. We are now available on iTunes, click this link and you can find all our past shows. Press SUBSCRIBE and you will automatically get the latest show when you sync your iPod to your computer. On todays show we opened with inventor and entrepreneur Keith Duncan. His latest invention the I See Stand is the perfect solution for show and tell presentations, training, education, sales and design. The I See Stand combines the power of a high definition camera, a patent pending mounting stand and high reolution software for your laptop. It's like your own portable overhead projector to create and share information. You have to see this to really appreciate it - so go to Keith's website www.iseestand.com and check it out. Next up we had on Amy Zuspan from Damsel Productions. She is putting a benefit music show on October 14 to help out the Atlanta Day Shelter for Woemn and Children. The show will be held at Smith's Olde Bar at 8pm on Oct 14. The show will feature Kelly Andrews, Meredith MacDonald, Granville Automatic, Sin Pretty and Amy's band the Amy Zuspan Band. Please go to www.damselproductions.com to learn more. Next up we had on Elizabeth Schneider from Wine for Normal People. Elizabeth is a Sommelier who is dedicating herself to educating people about wine without any of the snobbery that is usually associated with that. She offers classes, private parties and corporate events. So if you are looking for a wine education in a fun and memorable way you have to check out www.winefornormalpeople.com We closed the show with our good friend Natalie Keng with Chinese Southern Belle. Natalie and her mom Margaret have been connecting people, food and culture through cooking classes and health and wellness demos around town. By sharing tips and tales these Chinese Southern Belles hope to add a fun fusion touch to the kitchen and a sense of community throuigh a celebration of food and culture. They have events and classes almost every week - learn more at their website www.chinesesouthernbelle.com Also if you know of a business in Atlanta that we should know about please email Amy Otto at Amy @ atlantabusinessradio.com and we will try and get them on the show