Podcasts about extra brut

Dette er våre favoritter fra torsdagens Champagneslipp.Les hele artikkelen her: Polets Champagneslipp: De beste kjøpene (Åpen)Hundred Hills, Single Vineyard Hillside No. 3 Limited edition Brut2019. England, Oxfordshire.Varenummer: 17349401Pris: 599,7 kroner.Gimonnet, Gastronome Blanc de blancs Brut 2020. Frankrike, Champagne.Varenummer: 17339801.Pris: 699,7 kroner.Suenen Oiry Grand Cru Blanc de Blancs 2021. Frankrike, Champagne.*Lanseres i tillegsutvalget.Varenummer: 19509101.Pris: 951 kroner.Lilbert, Blanc de blancs Extra Brut NV. Frankrike, Champagne.Varenummer: 19524601Pris: 689 kroner.Moncuit, R. Blanc de Blancs Chetillons Extra Brut 2016. Frankrike, Champagne.Varenummer: 19564401.Pris: 1349 kroner.Pierre Paillard, Bouzy Maillerettes Pinot noir Extra Brut 2019. Frankrike, Champagne.*Merk 2019 årgang, ikke 2018 som nevnt.Varenummer: 19135701.Pris:1489 kroner.Whitewolfe, Chardonnay KC2 2022. North Downs, Kent, England (Hvitvin).Varenummer: 19529301.Pris: 659 kroner.A. Jobard, Meursault 2022. Frankrike, Burgund, Meursault (Hvitvin).Varenummer: 19401201.Pris: 1220 kroner. Hosted on Acast. See acast.com/privacy for more information.

Ma beeentornati!!! Nuova stagione e nuovi vini da assaggiare insieme. Partiamo subito con un grande interprete dello Chardonnay!

OVP263 – Der Wein am Sonntag – Griesel & Compagnie, Riesling »Flor« Extra Brut 2021

Champagne, Prosecco, Cava, Cremant, Traditional Method (classic method or methode champenoise), Tank Method (Charmat Method), Brut, Extra Dry, and Dry.Tonight we will delve into the world of sparkling wines. First, what is a sparkling wine?A sparkling wine is one with carbonation. So we can start with how the carbonation gets into the wine. First, there is the Traditional Method where the carbonation is produced through a secondary fermentation of the wine in the bottle. This is how Champagnes are made, as well as many other sparkling wines from around the world. It is often a more expensive wine due to the labor involved in production. Sparkling wines can also be produced using the tank method or (Charmat Method). Prosecco is made by the tank method which involves a second fermentation that takes place in a large tank. Then the wine is bottled under pressure to maintain the pressure.If you like a dry wine, look for a Brut or Extra Brut. If you prefer a sweeter wine, look for a Dry, Sec, or Doux.Tonight, we will try two sparkling wines including: Sterling Vintner's Collection California Brut. We purchased this wine from Costco for $12.89. The Wine Enthusiast rated it an 88, and noted a touch of sweetness with notes of cherry and jasmine blossom, nectarine, apricot, and cut grass. Cooper's Hawk Sparkling Lux. We purchased this wine from Cooper's Hawk for $34.99. The wine is produced in the Traditional Method and is made from grapes grown in the Bordeaux region of France. It is made from 70% Semiillon and 30% Cabernet Franc. Aromas of green apple, lemon, yellow pear, and toast. Called a Cremant de Bordeaux.Next week we will have our year in review show. Our final wine of the year is Denise's favorite Champagne: Pol Roger. We purchased it at Costco for $64.99.

Vinene i afsnittet er skænket af Vinpusheren https://vinpusheren.dk/       Smagekasse med de tre champagner https://vinpusheren.dk/products/vin-for-begyndere-smagekasse-grower-champagne       ………………….     I afsnittet smager vi tre champagner fra mikro-grower-bønder fra yderområderne Valle d'Ardre, Valle de la Marne og Cote des Bar.     Klimaet bliver varmere og i Champagne begynder de at kunne mærke de stigende temperaturer og øgede nedbørsmængder, som giver mere voluminøse vine end tidligere.     Heldigvis kommer der nye, unge og dygtige vinmagere til området og det betyder, at det nu også er værd at søge til yderområderne i Champagne, når man vil have kvalitet i sine champagner. Her er der nemlig masser af guld gemt på stokkene og i flaskerne.      Hvilke druer er tilladte i Champagne og hvilke druer har været tilladt før i tiden?     Hvordan er udtrykket på meunier, pinot noir og chardonnay?     Vi snakker desuden om hvilken nytårsmad man kan spise til de tre champagner og vi tager en snak om champagne til julemaden.     Kort over Champagne https://media.winefolly.com/12x16-France-Champagne-wine-map2.jpg     Vi smager på   1) Domaine Lagille, L'Inattendue, Brut, Champagnehttps://vinpusheren.dk/products/domaine-lagille-linattendue-champagne     2) Audrey Brocard, Cæur de Village, Extra Brut, Champagnehttps://vinpusheren.dk/products/audrey-brocard-coeur-de-village-2019-champagne       3) Colette Bonnet Blanc de Noirs, Millesime, 2018 Extra Brut, Champagnehttps://vinpusheren.dk/products/colette-bonnet-blanc-de-noirs-2018     ..................... Køb vores nye bog "Bobler for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/ Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374  

OVP259 – Wein am Sonntag – Battenfeld-Spanier: 2015 Blanc de Blancs Extra Brut

Køb en signeret udgave af vores nye bog “Bobler for begyndere - og øvede” her https://vinforbegyndere.com/   ……………………   David Nielsen er mest kendt fra fodboldverdenen. Men han har en kæmpe kærlighed for champagne-vine. Og så er han dygtig til at blindsmage!     I afsnittet lærer vi David bedre at kende og han fortæller en masse små historier og anekdoter fra hans live med champagne.     Hvilken smagsoplevelse med Champagne har været Davids største og hvilke oplevelser og møder har han haft på sine besøg i Champagne?     David har en lille blinder med til Jonas og René. Og den er ikke nem!     Vi smager på   1) Laurent-Perrier, Grande Cuvée, Grand Siecle No. 26fra Hans Just https://hansjust.dk/     2) Jacquesson, Cuvée 744, Extra Brut fra Renés kælder   3) Alexandre Chaillon, Stellaire de Breuxfra GrowerChampagne https://growerchampagne.dk/vare/alexandre-chaillon-stellaire-de-breux/     Vi omtaler følgende vinmagere i afsnittet:   - Elise Bougy   - Elise Dechannes   - Doyard - Ruinart - Nicolas Maillart - Challiot Gillis (Davids julevin) - Selosses, Jacque - Frederic Savart - Bulle de Rosé - (Davids yndlings til hver en tid) - Charles Heidsieck - Guillaume Selosse (En magisk kælderoplevelse for David) - Matthieu Godmé - Alexandre Chartogne-Taillet    - Ulysse Collin, Olivier Collin - Agrapart - Lacourte Godbillon  - Bourgeois-Diaz - Krug - Aline Serva (Aline & Champagne Bourgeois-Diaz) - David Léclapart      Davids favoritsteder at besøge    https://www.aubonmanger.fr/   https://www.winebar-reims.com/     Davids gave https://www.haliotide.com/

In partnership with Club Oenologique - the world through the lens of wine and spirits. A familiar face for his work with ‘The Three Wine Men', writer and broadcaster Tom Surgey chats to David about his new book ‘How to Drink Wine', which offers a comprehensive, yet accessible, guide to the world of wine terminology. Drinks featured: Marks & Spencer 5 Times Distilled Vodka (gold) Chapel Down Kit's Coty Coeur De Cuvée Extra Brut 2016 (silver) Denbies Wine Estate Cubitt Blanc De Noirs Brut 2015 (silver) Vagabond Wines Pinot Noir 2022 (silver) Gusbourne Rosé Brut 2019 (silver) Learn more about your ad choices. Visit megaphone.fm/adchoices

BONUS EPISODE - OUT OF THE VAULT"The Lost Champagne Episode"Out of the Vault-- while we recorded this episode 2 years ago, it was never published add has languished in the dark recesses of the World Headquarters of Normal School of Wine, forlorn, forgotten... Until now! Our dynamic duo break-down wine laws; sea-aged wines; and pop-open the bottle to reveal the mysteries and magic of "capital C" Champagne! Styles, types, and stylings are discussed and we see if the chump gets stumped in this bonus episode! And, remember what Julie says: Don't let a flute chat ya! #champagnelifePour yourself a glass (of Champagne) and settle in, because Normal School of Wine: The Podcast is here to sprinkle some Wine Wisdom for Everyday Life!*BE AWARE that there are some erroneous plugs for programming that is no longer active due to the original production date for this episode*OUR (CHAMPAGNES) PICKS FOR THIS EPISODE"Cuvée 742" Extra Brut by Champagne Jaquesson@champagnejacquesson_officielImported by Rare Wine Co.   @rarewineco"Brut Rosé" by Champagne Lanson@champagnelansonImported by Terlato Wine Group  @terlatowines"Blanc de Blancs" by  Claude  Genet, Chouilly@champagne_michel_genet)https://www.liquidfarm.com/SHOT OUTS TO:Champagne Marie-Weiss - @ployez_jacquemartChampagne Bollinger - @champagne_bollingerChampagne Pol Roger - @pol_rogerChampagne Billecart-Salmon - @billecart_estateMANY THANKS TO:J's Bottle Shop, Athens Ga. SUPPORT THE PODCAST! https://www.buymeacoffee.com/normalschoolofwine WE NEED YOUR Questions! Send us your questions for Season 3 to wine@normalschoolofwine.com

Sekt darf man nur aus den schmalen Kelchen und als Aperitif trinken und auf keinen Fall dekantieren? Was selbstverständlich klingt, kann man auch ganz anders sehen. Marie-Luise Raumland tut in unserer Reihe „Vier Flaschen“ genau das. Die Winzerin stellt mit ihrem Sekthaus Raumland ausschließlich Schaumweine her, 100.000 Flaschen im Jahr, und sie stellt viele Gewissheiten auf den Kopf, wenn sie etwa sagt: „Wer wissen will, welcher Wein sich hinter dem Sekt verbirgt, sollte ihn dekantieren.“ Oder: „In unserer Familie werden Schaumweine nur aus Weingläsern getrunken, und die werden ordentlich geschwenkt. Schließlich geht es um den Wein, nicht um die Kohlensäure.“ Und schließlich: „Sekt ist ein hervorragender Speisenbegleiter, man muss es nur einmal ausprobieren.“ Unsere Weinkenner Michael Kutej und Lars Haider testeten folgende Flaschen von dem Weingut, das in Rheinhessen liegt, und von den Schwestern Marie-Luise und Katharina Raumland in zweiter Generation geführt wird: Der Cuvée Katharina Brut Nature 2018 besteht aus Spätburgunder und Schwarzriesling, schmeckt wahlweise nach Brioche oder Franzbrötchen, aber auch nach Zitrone. Von allen Schaumweinen im Test ist am ehesten als Aperitif geeignet. Die Cuvée Marie Luise Brut 2018 ist ganz anders als der Schwester-Wein, deutlich lieblicher, mit einem Hauch von Salz, Zuckerwatte und Pfirsich. Sie besteht nur aus Spätburgunder-Trauben. Der Rosé Reserve Brut 2014 ist die große Entdeckung des Tests, „ein fantastischer Wein mit einer großartigen Farbe“ (Kutej), der nach roten Früchten schmeckt und extrem aromatisch ist. Er wurde zum ersten Mal neun Jahre nach der Ernte der Trauben verkauft, solange lagerte er bei den Raumlands im Keller. Apropos Lagerung: Die Winzerin rät, Schaumweine stehend aufzubewahren. Bleibt Flasche Nummer vier, der Blanc de Blancs Réserve Extra Brut 2014, ein Weißburgunder mit einem Hauch von Grauburgunder, „eine Rebsorte, die bei Schaumweinen gern unterschätzt wird“, so Raumland. Er schmeckt nach Apfel, Quitte und, wie alle Weine im Tests, nach Brioche. Das Weinpaket ist erhältlich unter www.silkes-weinkeller.de/vierflaschen

Vinene i afsnittet er skænket af Nature Wines https://naturewines.dk/   Smagekasse her https://naturewines.dk/vin-for-begyndere-smagekasse-3-flasker-2/   Jordbundsforhold som næsten er identisk med forholdene fra Bourgogne? Det lyder næsten for godt til at være sandt, men det er tilfældet i underområdet Wonnegau, som ligger i det store område Rheinhessen.   Vi smager på en mousserende cremant på chardonnay, en stillevin på chardonnay og en stillevin på riesling, hvor der kun er lavet 600 flasker.   Hvad er der sket historisk med chardonnay i Wonnegau og hvilket udtryk kommer den tyske udgave med?   Til slut skal vi have en lille glasanekdote fra en lytter samt et spørgsmål om netop hvilke glas, der er vores yndlingsglas.   Kort https://grape-to-glass.com/wp-content/uploads/2021/02/Germany-Wine-Regions-Image-01.jpg     Vi smager på   1) Strauch Crémant Extra Brut  https://naturewines.dk/cremant-extra-brut/   2) Immel Chardonnay Réserve 2021 https://naturewines.dk/biowein-chardonnay-reserve-2021/   3) Immel Riesling Réserve 2021  https://naturewines.dk/biowein-riesling-reserve-2021/     ...................   Køb bogen Vin for begyndere her: http://vinforbegyndere.com/   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin   Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Welcome to Episode 1515, in which Cynthia Chaplin interviews Massimo Tarter of Cantina d'Isera in this installment of Voices, on the Italian Wine Podcast. The winery is awarded the Best Sparkling Wine 2023 Trophy for Trento DOC Extra Brut Riserva 907 2017, in 5StarWines – the Book wine selection in 2023 More about today's guest The Cantina d'Isera is a cooperative winery founded in 1907, at the time of the Hapsburg Empire. Created by the will of the winemakers of the area, it was already harvesting the precious grapes of the basaltic hills of Isera. Always dedicated to the production of Marzemino di Isera , a symbolic wine of the area that has found the ideal habitat on the dark basaltic soils of Isera, since 2004 the Cantina di Isera has also enthusiastically dedicated itself to the production of Trento Doc in the versions of Brut, Brut Riserva and Extra Brut. Connect: Instagram: https://www.instagram.com/cantinadisera/ Facebook: https://www.facebook.com/cantinaisera/ Website: https://www.cantinaisera.it/ About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. Connect: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: www.linkedin.com/in/cynthia-chaplin-190647179/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share this pod! Remember Voices is all about diversity, equity, and heart-warming personal stories about real people!

Så er vi simpelthen nået til sidste afsnit inden sommerferien. Bum! Men bare rolig, med en længde på hele 1:21 er episoden her lang nok til at vare hele din sommerferie. Næsten, ihvertfald...

La tendance cidre décryptée par Dominique Hutin dans l'épisode 84 des SOWINE Talks   Selon l'édition 2023 du Baromètre SOWINE/Dynata, le cidre gagne du terrain et occupe la 5ème place dans le classement des boissons alcoolisées préférées des Français. Comment expliquer cette nouvelle impulsion ? Est-elle pérenne ?   Dominique Hutin, illustre porte-parole du cidre et acteur principal du salon qui lui est dédié, « Extra Brut(es) », échange avec Arnaud Daphy sur cette passionnante boisson     

Mother's Day is almost here and Kathryn wants to open rosé Champagne. The hosts discuss the trends in rosé and sparkling rosé. Kathryn explains why she loves this small Champagne producer and what makes this rosé of Pinot Meunier unique (this wine is perfect for all occasions: graduations, engagements, random Wednesdays). The duo examines new ways to survive multiple family birthday's in the same week. Tug is inspired by being out on the Writers Guid (WGA) picket lines. Kathryn reveals the next pick for Esters' book club. The Wine of the Week is the Laherte Frères, Rosé de Meunier, Extra Brut, Champagne, France NV. NOTE: The hosts hope to begin a new era in podcasting, adding a video component. Check out the TLF YouTube channel. It will be an adventure! Find The Long Finish! YouTube: https://www.youtube.com/@THELONGFINISH-dk3wc Instagram: @thelongfinish @tugcoker @kathrynweilcoker Check out this book on Champagne! Champagne: The Essential Guide to the Wines, Producers, and Terroir of the Iconic Region by Peter Liem https://www.champagneguide.net/ Esters' book club read for June: https://www.goodreads.com/en/book/show/356296

Vinene i dette afsnit er skænket af Hvaddrikkermantil. https://hvaddrikkermantil.dk/   Find tre forskellige smagekasser her https://hvaddrikkermantil.dk/en-paa-kassen-temakasser/   ……………………   Foråret er endelig kommet til landet og det fejrer vi med et sprudlende afsnit, hvor vi skal smage mousserende vin fra området Penedès.   Hvad er Clàssic Penedès, hvorfor er det opstået og hvad er kravene for at producere Clàssic Penedès?   Hvilke druer benyttes der til at producere vinene, hvilke regler er der omkring dossage og hvad betyder Gran Cuvée?   Der er franske druer i de spanske vine - men hvordan har de spanske vinbønder det med at lave vin på “fremmede” druer?   Hvordan er klimaet i Penedès, kan vinene lagre og hvordan smager Garnaxa i et mousserende rosé-blend?   Til slut svarer vi på et spørgsmål om glasflaskefremstilling i Danmark og kommer med 10 undskyldninger for at drikke mousserende vin.   Vi smager på   1) Vatua! Extra Brut, Clàssic Penedès, Reserva, Colet Viticoltors, Penedes, 2019 https://hvaddrikkermantil.dk/omrade/penedes/vatua-oekologiske-bobler/     2) Grand Cuvée, Extra Brut, Clàssic Penedès, Reserva, Colet Viticoltors, 2019 https://hvaddrikkermantil.dk/omrade/penedes/grand-cuvee-extra-brut-classic-penedes-reserva-colet-viticoltors-penedes-spanien/   3) Vatua! Rose per Fredi T, Extra Brut, Clàssic Penedès, Colet Viticoltors https://hvaddrikkermantil.dk/omrade/penedes/vatua-rose-per-fredi-t-extra-brut-classic-penedes-colet-viticoltors-penedes-spanien/   .....................   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Køb bogen Vin for begyndere her: http://vinforbegyndere.com/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin    

Champagne er kendt for sine for sine mousserende vine, men distriktet laver også fremragende vine uden bobler. Søren Frank spår, at coteaux champenois, som den “stille” champagne hedder, bliver det nye sort.  Vi smager følgende vine:    2019 Ambonnay chardonnay, Marguet (695 kroner L'Esprit du vin)2018 La Rue de Noyers, Benoît Déhu (900 kr., Extra Brut) 2019 Rosé des Riceys, Elise Deschannes (395 kroner, Grower Champagne) 2019 Ambonnay rouge, Marguet (695 kroner L'Esprit du vin)1996 Ambonnay blanc, André Beaufort (1.200 Krone) *****See omnystudio.com/listener for privacy information.

Fan favorite / Dad Ryan Looper of Looper Tuesday and De Maison Selections came on to absolutely finish champagne with a bang.  Boom! Let's go, Marne. Sadly, we accidentally ended up talking about if terroir was real and also about the concept of numbers instead. Oh well. Probably the strongest wine list of the pod ever, lmao.  Whatever we do after champagne is gonna be difficult. Go buy one bottle of De Maison wine “the ones with the wine bong on it.”////LIST////Laherte Frères, Extra Brut, 'Rose de Meunier,' NV //Georges Laval 1er cru Cumiers, NV (But actually 2019)//Christophe Mignon, Blanc de Noirs Brut Nature, ‘ADN de Meunier,' 2016//Christian Gosset, Ay Grand Cru Blanc de Noirs, ‘Loiselu,' 2018////Support the show

Not only is Tinx dubbed “Tiktok's big sister,” she's also dubbed “extremely lovely podcast guest” by me! It was honestly such a joy to talk with Tinx, she is incredibly smart, sensitive and aware-- all of which is super refreshing! I love when women know how they are and what they want! We talk all about the joys of casual dinner parties, the best martinis in the world, and why Tinx always keeps a steak in her freezer.    Here are the champagnes I told Tinx to keep in her fridge: Ruppert-Leroy, Papillon, Blanc de Noirs, Brut Nature, Pinot Noir, 2019 Michel Gonet, Les 3 Terroirs, Extra Brut, Blanc de Blancs, Chardonnay, 2017   Featured Wines: Benjamin Leroux, Bourgogne, Pinot Noir, 2020 2021 Lorenza Picpoul Blanc   Hosted and Executive Produced by Helen Johannesen. Produced by Dear Media.

På opfordring fra vores skønne lytter, Lasse, tester vi i denne episode boblende alternativer til vores ellers højtelskede Champagne og smager os igennem fire meget forskellige mousserende vine der kan matche alt fra østers til Nytårstalen til den evigt udskældte kransekage kl 12. Vi tager turen omkring Bourgogne, Württemberg, Toscana og Penedès og får sat vores sørgeligt utrænede smagevokabularium på benhård prøve når vi runder 2022 af med endnu et højtideligt løfte om at NU(!!) skal vi nok tage os sammen og begynde at sende regelmæssigt igen. Vi høres ved i 2023... Skål - og rigtig godt Nytår!

Cette semaine, les Méchants Raisins vous partagent leurs coups de cœur parmi leur palmarès des 50 meilleures bouteilles de bulles. Vous pouvez le trouver dans le cahier spécial du Journal de Montréal et de Québec. Joyeuses fêtes!  PALMARÈS: Les méchants raisins: nos meilleures bulles pour vos célébrations Pierre Gerbais, Extra-Brut, Grains de Celles, Champagne, France  49,50 $ - Code SAQ 13647014 – 12 %   Recaredo, Corpinnat Brut Nature 2018, Terrers, Espagne 39 $ - Code SAQ 13319715 – 12 % - Biologique  Combat des vins  Domaine Mia, Mercurey 2019, Clos de La Marche Monopole, France 47,75 $ - Code SAQ 15040857 –  13,1 % – Biologique  Schroeder, Pinot Noir 2021, Patagonia, Argentine 16,80 $ - Code SAQ 14714493 Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Vi er endnu engang smuttet til smukke Toscana - denne gang for at høste druer på Kristines vingård, La Festeggiata, i pittoreske Panzano i hjertet af Chianti Classico. Uh, hvor spændende, tænker du måske nu - et afsnit om vinhøst! Men næh nej, du kan tro om igen, kan du. For i dette særafsnit har vi nemlig allieret os Panzanos dygtigste og indiskutabelt cuteste (ja, det er da totalt et ord, hvad mener du??) sommelier, Gianmaria, som med kyndig hånd og stor passion styrer vinkælderen på det lille, familiedrevne Enoteca Baldi. Vi kaster os ud på dybt vand med en episode på engelsk(!!) og kommer vidt omkring fra tostjernede Michelinrestauranter over solnedgange i Australien til en ægte italiensk happy ending. Skål - og rigtig god lyttelyst. Vine smagt i denne episode:

La Junta de Andalucía aprobará hoy, martes, un nuevo paquete de rebaja fiscal. Mientras, el coordinador general del PP, Elías Bendodo, abría este lunes la puerta a reformar la ley para limitar los indultos. Este martes, el Consejo de Ministros aprueba una partida de 172 millones de euros para mejorar la Atención Primaria y el Senado celebrará hoy su primera sesión de control tras el verano. En México, un terremoto de magnitud preliminar 7,7 ha sacudido el centro del país, en el aniversario de los seísmos del 19 de septiembre de 1985 y de 2017. El próximo otoño, que comenzará el próximo viernes, será más cálido de lo habitual, según las predicciones de la Aemet. Andrés Calamaro ha anunciado el lanzamiento de la reedición con extras de su álbum «Honestidad brutal». Producción: Daniel RelovaRealización: Susana León  See omnystudio.com/listener for privacy information.

La Junta de Andalucía aprobará hoy, martes, un nuevo paquete de rebaja fiscal. Mientras, el coordinador general del PP, Elías Bendodo, abría este lunes la puerta a reformar la ley para limitar los indultos. Este martes, el Consejo de Ministros aprueba una partida de 172 millones de euros para mejorar la Atención Primaria y el Senado celebrará hoy su primera sesión de control tras el verano. En México, un terremoto de magnitud preliminar 7,7 ha sacudido el centro del país, en el aniversario de los seísmos del 19 de septiembre de 1985 y de 2017. El próximo otoño, que comenzará el próximo viernes, será más cálido de lo habitual, según las predicciones de la Aemet. Andrés Calamaro ha anunciado el lanzamiento de la reedición con extras de su álbum «Honestidad brutal». Producción: Daniel RelovaRealización: Susana León  See omnystudio.com/listener for privacy information.

Certified sommelier and wine educator Grant Wood joins host Robert Tas to demystify the wine list at Hearth, a James Beard award-winning restaurant in East Village that is wholly dedicated to sustainable dining. Grant identifies the not-to-be-missed cocktails, the hidden gems, and the value wines on the list. But to truly take your dining experience to the next level, he also offers pairing suggestions and a little more information on the varietals and producers. Wines reviewed include: 2016 Mari dry Riesling from Michigan Jacquesson, Cuvée 743 Extra Brut from the Vallée des Marne 2013 Chateau Musar Blanc from Lebanon For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Pétillant naturel er den oprindelige måde at lave mousserende vin på. Den saftige, ufiltrerede vin er blevet naturvinsverdenens signatur, og så er den et godt bud på læskende bobler til sommerens mange fester. Vi smager følgende vine: 2019 Sui Lieviti, Orsi/Vigneto San Vito, Emilia-Romagna, Italien (160 kroner, Lieu-dit) 2019 Mèdol Selecció Ancestral, 9+, Catalonien , Spanien (195 kroner, Volatil) 2019 Luna lies, Castel del Piano, Toscana, Italien (165 kr. Niche Vine) 2018 St. Gangolf, Keck & Seidlitz, Nahe, Tyskland (200 kroner Extra Brut) 2019 Bubble Rainette, Müller-Koeberle, Alsace, Frankrig (205 kroner Extra brut) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmetSee omnystudio.com/listener for privacy information.

OVP186 – Wein am Sonntag – Domäne Vincendeau, Crémant de Loire »Zeitlos« Extra Brut 2018

Franciacorta is a "yes and" option alongside Champagne. High quality, high value, Champagne method, same major grapes but due to location notably different. Take 10-minutes to find out why you should be buying and selling this region. You can explore this region through Barone Pizzini Wines. Here is a video tasting note link.Vocabulary & places you will hear:Franciacorta, Lake Como, Lake Garda, Lake Iseo, Glacial Moraine, Chardonnay, Pinot Nero (Noir), Pinot Bianco (Blanc), Erbamat, Gerolamo Conforti, Pinot di Franciacorta, DOC, DOCG, Disgorge, lees aging, Non-Vintage, Vintage, Riserva, Satèn, Brut Nature, Brut Zero, Extra Brut, Brut, Extra Dry, 

Kathryn and Tug open a bottle of vintage Champagne to celebrate surviving 2021! They are celebrating New Year's Eve in style and you should too. As Kathryn says, "life is short, buy the wine." The couple discusses what it means for a Champagne to be "vintage" and they get into the history of enjoying sparkling wine on New Year's Eve. Tug is inspired by a friend and a book he's reading (yes, Tug reads). Kathryn gives out two book recommendations. It's a book week to close the year on TLF! The Wine of the Week is Claude Cazals 'Clos Cazals' Blanc de Blancs Extra Brut, Grand Cru Champagne 2010. Happy New Year and we'll see you in 2022! Imbibe Magazine: Why We Drink Champagne on New Year's Eve https://imbibemagazine.com/why-we-drink-champagne-on-new-years-eve/ Find us on Instagram @thelongfinish Kathryn is @kathrynweilcoker on IG Tug is @tugcoker on Twitter and IG

L'uva Durella - conosciuta in Veneto come Durello - si conferma come una delle interessanti riscoperte del panorama vitivinicolo del Veneto dell'ultimo decennio, una varietà che ben si adatta alla produzione di spumanti, anche metodo classico, con risultati di primario rilievo. Ne è prova il Lessini Durello Riserva Metodo Classico Extra Brut 2013 di Gianni Tessari, da anni impegnato nella rivalutazione di questa varietà con eccellenti risultati.

The Durella grape - known in Veneto as Durello - is proving to be one of the most interesting rediscoveries of the Veneto wine scene in the last decade, a variety which is well suited to the production of sparkling wines, including the classic method, with results of primary importance. Proof of this is the Lessini Durello Riserva Metodo Classico Extra Brut 2013 by Gianni Tessari, who for years has been committed to the revaluation of this variety with excellent results.

Our month-long summer in Italy is coming to an end but not before we pop some corks on Italian bubbly.  From Franciacorta (we try an Extra Brut from Le Marchesine) through Prosecco to little regional sparklers, there is no shortage of frizzante in the boot.  Let's look at the whole country's most famous and fabulous sparkling wines. Also, don't forget to check out this episode in which we talk with Matteo Lunelli from one of our all-time favorite Italian sparklers, Ferrari Trentodoc. And check out this delicious rosé from Corvezzo. (newly allowed DOC from our people in Prosecco)

Prosecco is not only Italy's most popular sparkler, but recently it has surpassed Champagne to become the world's best-selling sparkling wine. In this show we go over the details of the Prosecco region, the winemaking techniques, and I share the most important thing about the wine and how to get the best: the DOCGs that make way better wine than the cheap and cheerful stuff at the supermarket.   By the end of the show you'll understand why Prosecco shouldn't be compared to Champagne (spoiler alert – it's not made the same and that's on purpose!) and how to get better versions of what you may already be sipping! Photo Valdobiaddene, Unsplash   Here are the show notes: Location: The Prosecco DOC is in North East Italy between the Dolomite Mountains and the Adriatic Sea. It spans four provinces of the regions of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of the region of Veneto (Belluno, Padua, Treviso, Venice, Vicenza). Treviso and Trieste can add the special titles of Prosecco DOC Treviso and Prosecco DOC Trieste given their historic importance.  Given the vast area the DOC covers (23,000 ha/56,000 acres) and the diversity of soil – from poor hilltops to fertile, loamy valleys and plains – it is difficult to name a single style of Prosecco. Climates also range –from cooler sites with mountain or marine breezes, to very warm flat areas that produce masses of grapes for industrial wine. Source: Prosecco DOC Grape: The Glera grape is the main grape in Prosecco (although it used to be called the Prosecco grape!). It is grape prone to high yields, which must be controlled to get high quality wine. When it is grown on good sites, it has moderately high acidity, a lighter body, and relatively low alcohol levels (the wines are usually not more than 12% alcohol by volume). Flavors range but typically Glera exhibits melon, peach, pear, and white flower notes. Prosecco can also have up to 15% Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero grapes in the blend. Source: Prosecco DOC   Prosecco is NOT Champagne and it shouldn't be compared to it (or any of the other wines made in that method). The key difference in the flavor of Prosecco, apart from the Glera grape, is in the winemaking techniques (again, different from Champagne!!). In this process, you harvest the grape and make wine through a primary fermentation. But whereas in the traditional method of sparkling wine, where secondary fermentation takes place in individual bottles, Prosecco's secondary fermentation takes place in autoclaves, large steel tanks kept under pressure.   The process takes as little as a month (versus the required 9 months for most sparkling wine in made in the traditional method), and the wines do not rest sur lie for a long period of time, so the fruitiness of the Glera grape is maintained, rather than replaced with the yeasty, bready character from the yeast. Further, the pressure within the bottle is significantly less in Prosecco, making it a much less bubbly wine in most cases (although there are exceptions). The process has several names: the Martinotti Method, the Charmat Method, Cuve Close, Tank Method, or Conegliano-Valdobbiadene Method.   It's important to recognize that for grapes like Glera (or Riesling in Germany where this method is also used) preserving aroma while getting a fresh effervescence is the goal – they should not be handled like grapes used for the traditional method – the goal of those wines is different. Hence, we should not be comparing Prosecco to Champagne or other sparkling wines – it's apples and oranges, really. Source: Prosecco DOC   There are several types of Prosecco, they vary based on how sparkling they are: Spumante (sparkling), which is the most common and the most bubbly and has a regular sparkling wine cork In 2020, Prosecco DOC Rosé was approved as a new sub-category of Spumante. It must contain at least 85% Glera with 10-15% Pinot Nero. The wine must use the Martinotti/Charmat Method but spend 60 days in autoclave v 30 days for Prosecco DOC. It is vintage dated.   Frizzante (semi-sparkling), which has light and less persistent bubbles than Spumante an is more floral than fruity and often bottled with a screw cap. Proseccco Col Fondo, is a frizzante, but more specifically a pétillant naturel(pét-nat). That means a single fermentation takes place in the bottle from which you drink the wine. It is cloudy and full of lees, or dead yeast cells, and often a bit bready from years on the lees. Tranquillo (still), which is very uncommon and is bottled before the secondary fermentation   Similar to all sparkling wines, there is a sweetness scale for these wines, which you will see on the label: Brut Nature (0-3 grams per liter of residual sugar) Extra Brut (0-6 g/l of residual sugar) Brut (up to 12 grams per liter of residual sugar) Extra Dry (12–17 g/l of residual sugar) Dry (17–32 g/l of residual sugar) Demi-sec (32-50 g/l of residual sugar)     The DOCG The 20% of high quality Prosecco production happens around the smaller, hilly, historic DOCG towns of Conegliano, Valdobbiadene and Asolo. These areas have strong diurnals, poorer soils (meaning, better for the vines), and the wines are a few steps above general Prosecco. They are more complex, the fruit flavors are purer – lemon, peach, pear notes are strong as well as floral notes, flintiness, chalk, and saline aromas and flavors. The wines tend to have lower levels of sugar and are more terroir driven. They are trying to distance themselves from cheaper big-brand Prosecco DOC, some even have elected to remove the world “Prosecco” from their front labels.   Here are the Prosecco Superiore DOCG to seek out: Conegliano Valdobbiadene Prosecco Superiore DOCG is a cut above and it's a fairly low risk way to see how better Prosecco tastes. Conegliano Valdobbiadene Prosecco Superiore “Rive” DOCG is from the steep hills and top vineyards of 43 designated sites – these are outstanding terroir driven wines Valdobbiadene Superiore di Cartizze DOCG is the top wine of Prosecco. It consists of 107 ha/264 acres of vineyards on the steepest hillsides of San Pietro di Barbozza, Santo Stefano and Saccol, in Valdobbiadene. Asolo Prosecco DOCG is outstanding, with great salinity and minerality as well   ________________________________________________ Thanks to our sponsors: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople      Wine Access   Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.

Dans l’épisode de mercredi, nous avons fait la connaissance de Benoît Melendez qui tient la cave et bar à Champagne L’Extra Brut dans le 9e arrondissement ou SOuth PIgalle comme on aime dire à Paris. Benoît choisit ses champagnes en rencontrant les vignerons, en goûtant leurs vins, en discutant avec eux. Ensuite, il s’impose de les goûter à nouveau à l’aveugle. Il ne veut pas se laisser influencer par l’aura du vigneron. Quand Benoît m’a dit qu’il avait une histoire ou une anecdote à raconter à propos de chaque champagne dans sa cave ou de chaque vigneron ou vigneronne, je n’en ai pas douté un seul instant. Il les connaît tous personnellement.  Avant de retourner dans le monde pétillant des bulles de Champagne, la semaine prochaine commence sur le podcast une mini série en 4 épisodes, 2 par semaine, sur la vie culturelle.  La suite du texte est dans la NEWSLETTER, abonnez-vous!http://bit.ly/OneThingTranscripts L’Extra Brut : 19 Rue Condorcet, 75009 Parishttp://lextrabrut.com/ Allez faire un tour sur le site web pour vous rendre compte de l’ambiance de cet endroit! La photo de la page d’accueil est vraiment parlante. 

In January, I had the chance to meet a wine professional in Paris, his name is Benoît Melendez. He has a shop, L’extra brut. Does it give you any clue about the kind of wine he sells? yes? He sells wines, but particular ones : he sells Champagne and only Champagne! In this shop, which is also a « Bar à Champagne » you can drink Champagne at the bar with some food or buy a bottle to bring home. Of course, the « bar » is closed for the moment but the shop is opened. So on cold winter day, I walked from Saint-Lazare station to rue Condorcet, in South PIgalle, to meet Benoît Melendez. You have to imagine me in his shop, surrounded by nice bottles, seated on a bar stool made of wood, in front of a very smiling man who really loves his work. So, in today’s episode, you are going to hear Benoît Melendez talking about Champagne!  Cultivate Your French podcast, ONE slow french episode every week. My name is Laetitia, I’m French, I live just outside Paris and I share with you a small slice of my daily life here in France. I have also been running the podcast One Thing In A French Day since 2006All the information about the transcripts, notes and photo is available at www.cultivateyourfrench.com L’Extra Brut : 19 Rue Condorcet, 75009 Parishttp://lextrabrut.com/  

Aujourd’hui, je vous emmène à Paris, direction SoPi comme on dit chez les Parisiens à la mode. SoPI ? South Pigalle ! Le titre de l’épisode vous a donné un bel indice sur notre destination. Oui, il est temps de faire pétiller quelques fines bulles dans ce podcast ! Cet entretien sera diffusé en deux épisodes, aujourd’hui et vendredi. Ensuite, ce seront les vacances avec la diffusion d’une mini-série sur la vie culturelle ! La suite du texte est dans la NEWSLETTER, abonnez-vous!http://bit.ly/OneThingTranscripts L’Extra Brut : 19 Rue Condorcet, 75009 Parishttp://lextrabrut.com/

An “extraordinarily strong’’ Premier Yearling Sale catalogue featuring siblings to the likes of Mystic Journey, Extra Brut and Oohood is now available. In total, 784 lots have been catalogued for the sale, which will run over a revamped three-day format at the outstanding new Oaklands Junction precinct from March 1-3. Inglis Bloodstock Manager Simon Vivian with more

Det finnes noen der ute i verden som skal gjøre ting på sin egen måte, og det gjelder helt klart for Louis Bouillot. Han ligner ikke naboene sine for han lager veldig kul drikke. Tom og Kjell-Gabriel gir deg også litt informasjon om Cremant, og det er greit å ha med på veien.Louis Bouillot Crém. de Bourg. Extra Brut 2009 / kr. 249,90 / Varenummer 10836701 See acast.com/privacy for privacy and opt-out information.

OVP133 – Wein am Sonntag – Domaine Karanika, Cuvée Speciale 2018 Extra Brut

The Giusti Asolo Extra Brut Prosecco is made from the Glera grape from Giusti estate vineyards in the Asolo DOCG region of Veneto about one hour north of Venice.Ermenegildo Giusti was born into a family from the region who had a history of making wine. As a young man, he left Italy and moved to Canada, and established a hugely successful construction business. In 20014 he moved back to Veneto and purchased a 5-acre vineyard. Today they have a beautiful facility with multiple vineyards.Most of the Prosecco region is designated as DOC wines. Italy has strict rules and regulations and a strong governing body to endorse them. While most of Prosecco is ranked DOC the Valdobbiadene region which is located in a hilly section near the center of Prosecco is designated as DOCG.Then there is the Asolo DOCG area that is located in the foothills of the Dolomites. While there has been wine produced there for a long time it came by its DOCG designation fairly recently.The DOC rating indicates strong rules and regulations pertaining to vineyard practices and winemaking. The G in DOCG stands for Guaranteed. It adds more stringent rules and oversite. It does not mean you are guaranteed to like the wine, only that the strictest quality standards were followed.Giusti Asolo Extra Brut Prosecco like all Prosecco is made with the Charmat Method. That is the process where the bubbles and incorporated into the wine. Champagne uses the Traditional Method which is a technique perfected in the 16th century. Charmat was invented in the Kate 19th century.A quick explanation of the Charmat Method is the grapes are fermented the first, more or less like all wine is fermented. Champagne Houses and Prosecco have their secrets that make their wines unique. With the Charmat Method the wine that has been fermented once is transferred to huge pressurized vats.A measured amount of yeast and sugar is added to the wine. The wine is then allowed to ferment a second time, but this time in a sealed vat that has been pressurized. In Champagne where the 2nd fermentation is performed in a completely different manner, the second fermentation lasts a year and a half and often longer.In Prosecco, the 2nd fermentation lasts from several weeks to several months. each producer uses their own methods for determining the proper amount of pressure coupled with the right length of time. Technology has knocked about 75% of the time it takes to put bubbles into wine.The Giusti Asolo Extra Brut Prosecco is a dry Sparkling wine. The three major classifications for dry Bubbly are Brut, then Extra Brut, and finally Nature which has no added sugar and is bone dry.If you think you know Prosecco and Prosecco DOSG there is a good chance you may not have tried Asolo DOCG Prosecco. Prosecco is the largest selling Sparkling wine in the world in terms of gallons, but Champagne is the largest in terms of dollars. Prosecco is far more affordable than Champagne. The alcohol content is a reasonable 11.5%.Giusti Asolo Extra Brut Prosecco Tasting NotesThe color is almost clear with just a hint of gold, with a flurry of energetic bubbles. The nose is crisp and clean, there is citrus, green apple, melon, a little minerality, and peach.This is not the flavor profile for the typical Prosecco, it is very dry with unique flavors. It tastes like a stew of Anjou pear, dried peach, lemon chiffon (not sweet), green apple, and lime.The mid-palate shows grapefruit, a slight creamy sensation, that salty, nutty "on lees" thing, and just a hint of candy spice. The acidity is very well controlled. It allows the flavors and texture to be bright and alive, but never bites or goes to far.The SummaryThe Giusti Asolo Extra Brut Prosecco is a Bubbly well worth tasting.It is easy to get into a rut with Prosecco, some of the ones readily available in the supermarket, while very tasting, can be indistinguishable from the next brand.I am not complaining,

MJ’s guest is Shakera Jones of BlackGirlsDinetoo.com, Somm TV personality and is featured in the upcoming Somm 4 film. This is a must listen as MJ and Shakera discuss how a Michael Jackson Pepsi commercial moment led to her very own show on SOMM TV, her issue with some celebrity wines and why it matters whose palates are considered valid. They drink champagne, share fried chicken recipes and share their passions for Spanish wines. Get your pen and paper ready. You will want to take notes for this one! A huge thank you to Shakera Jones! Follow her on IG@blackgirlsdinetooKeep up with all she’s doing at BlackGirlsDineToo.comCatch her fantastic show, Weekly Wine, on Somm TV. Listen to her podcast A Glass for Every Palate with Shalera Jones wherever you listen to podcasts! This episode’s in studio wine:Champagne Jacquesson, Extra Brut. Cuvee no 741Until next time, cheers to the Mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to giveThe Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: If you like complex and interesting wine, you probably also like complex and interesting women, which is what Putting Women in Their Place the Podcast is all about. Take a listen to the often unheard stories of womxn doing the work they love and that they were put on this planet to do. Find it on Itunes! See acast.com/privacy for privacy and opt-out information.

Duften af ristet toast, brunet smør, nødder eller duften af blomster, honning og mineral. Lyder det ikke spændende? I dette afsnit sætter Morten og Stefan deres podcast "kørekort" på spil. For hvis de ikke rammer alle 3 vine i halv-blinderen, vil det betyde at podcasten ophører!  Hvis ovenstående trussel ikke er nok til at få dig til at lytte, så vil vinen på alle måder kunne lokke:  Fabiano Sestiere Castello 4357 Prosecco, Brut kr. 110,00 Castellblanc Cava, Extra Brut kr. 90,00 Charles Mignon, Leon Launois Prestige Grand Cru Champagne 2006, Brut kr. 499,75 Dagens sponsor er: www.skjold-burne.dk  Tak fordi du lytter med. Uden dig, ingen vin i glasset!

Imaginez perdre le goût et l’odorat quand votre travail consiste à goûter des caisses de vins? Ça c’est la crainte de Nadia depuis le début de la pandémie. Mais c’est aussi la hantise de tout amateur du vin, de tout hédoniste. Et comme c’est l’un des principaux symptômes de la Covid-19, il y a de quoi être préoccupé. Patrick, en isolement préventif, se tient loin des Méchants raisins cette semaine et boit son vin au téléphone, alors que Mathieu nous décrit les allées d'un supermarché de Beloeil. Et on reçoit Johanna Raynaud de l’agence 4 Épices pour discuter des vins tellement bons qu’ils goûtent bon tout seul, sans même personne avec qui les partager, en confinement.  Invitée : Johanna Raynaud, consultante en relations publiques et en marketing spécialisée dans le vin.  Suggestions Mathieu  Quintada Garrida (Bacalhõa), Dão 2015, Reserva, Touriga nacional,Portugal 17,70 $ - Code SAQ : 11845316 – 13,5 % - 3,2 g/L  La Cantina - Vallée d’Oka, Blanc 2019, L’empreinte C, IGP Vin du Québec 13,49 $ - En épicerie – 12 % – 4,5 g/L  Suggestions Patrick  Bouyer-Landron, Extra Brut 2017, Atmosphères, Vin de France 28,90 $ - Code SAQ : 14462732 – 12 % - 1,5 g/L Megalomaniac, Pinot NoirGrounded 2018, Péninsule du Niagara, Canada  24,95 $ - Code SAQ 14392391 – 13 % - 2 g/L  Megalomaniac, Pinot Noir Reserve 2017, Twenty Mile Bench, Canada 49,75 $ - Code SAQ 14412233 – 14 % - n.d. g/L  Suggestions Nadia  Delinquente,Vermentino 2020, Screaming Betty, Riverland, Australie  21,60 $ – Code SAQ : 14198370 – 11 % -

You don't need a special occasion to open a bottle of Champagne, and sommelier / Champagne expert Todd Lipman explains why in this episode of Inside Wine Podcast. Todd also gives you all the information you need to choose the right Champagne -- every time. A few of the topics that are covered in this episode include: - Non-vintage Champagne explained - and why it's where you should start when buying Champagne - What makes vintage Champagne special, and what you should know before investing in, and enjoying it - What factors to consider when deciding to put a Champagne in your cellar for aging or to drink it immediately - The best ways to drink Champagne, including which vessel is best (you'll be surprised by what Todd uses when he takes a walk in the park!) - How to properly open a bottle of Champagne, and why it shouldn't make a loud "pop" - What a rodent has to do with opening Champagne (yes, rodent, that's not a typo) - How to avoid a Champagne mishap - Ideal food pairings with Champagne - How and why you could drink Champagne from the beginning of a meal through the end - Todd thoroughly explains which styles of Champagne can work with specific dishes - Why the best pairing might be fried chicken topped with caviar - Understanding the various styles of Champagne - from Brut, Brut Nature, Extra Brut, Extra Dry, Demi-sec, and Doux -- and how the French are messing with you by using some of these terms - The three main grapes used in making Champagne and how they affect the flavor - Explanation of "house style" and why you should pay attention to it - and much more! If you wondering why you should trust Todd Lipman, here are his credentials: - Certified Sommelier since 2008 - 3-Time Winner of the Best Sommelier in Boston Award - Former Wine Director and Current Senior Wine Advisor and Director of Sommelier Programming for Nantucket Wine & Food Festival - Wine Director of the Newport Mansions Wine & Food Festival - 23 years in the restaurant business (13 dedicated to wine & beverage) - Award-winning wine programs at Bistro du Midi in Back Bay and The Boston Harbor Hotel (Boston’s waterfront) - Most recently Sommelier-in-Residence at Craigie on Main in Cambridge, MA You can follow Todd on Instagram @toddlipman (https://www.instagram.com/toddlipman/) Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com

Kathryn and Tug dive head first into bubbles season and discuss Champagne. Kathryn talks about how Champagne is made, she puts a focus on the term "Grower Champagne", and elaborates on why the holidays are a great time to drink a sparkling wine. Tug recaps his nightmare day parenting their two kids by himself, and Kathryn recommends another book for listeners. The wine of the week is Jacquesson 'Cuvée 742' Extra Brut, Champagne NV. www.thelongfinish.com www.esterswineshop.com Follow us on Instagram: www.instagam.com/thelongfinish Follow us on Facebook: www.facebook.com/thelongfinish Follow us on Twitter: www.twitter.com/tlfpod Follow Kathryn on Instagram: www.instagram/kathrynweil Follow Tug on Instagram: www.instagram/tugcoker Follow Tug on Twitter: www.twitter.com/tugcoker

Happy Birthday to us! Cliterally Speaking the Podcast turns one! Michelle and Emily joke and reminisce over the last year and are joined by producer, Denise Naughton. They sip on a delightful sparkling from Argentina, Torrentes Extra Brut. A few of the topics they talk about include panty problems, emergency supply kits, their favorite wines from the year, which episodes had the biggest impact on them. They discuss their takeaways and learn how Emily has become 'the squirrel whisperer'. It's a fun, fresh episode reflecting on how far the podcast has come in such a short time. We couldn't do it without our fabulous guests and our fantastic listeners. We've got the best Cliteratti! See you soon for Season 3! Thank you for listening and subscribing to Cliterally Speaking the Podcast. Visit our website: www.cliterallyspeakingpodcast.com Facebook: @cspeakpodcast Instagram: @cliterallyspeakingthepodcast Twitter: @cliterallyspea1 Please call our comment line: 812-727-0794 Watch our youtube channel (Cliterally Speaking the Podcast) for all the behind the scenes discussions during our recording sessions. And Subscribe, Like, Share our podcast with EVERYONE!

Pour ce cinquième podcast animé par Nelson Roberge, nous tenions à souligner le 3e anniversaire de Mabrasserie situé au 2300 rue Holt, à Montréal. L’enregistrement s’est tenu dans leurs locaux. Cette semaine, on rencontre Éric Michaud, un amateur de Lambic et cofondateur de l’agence Vitriol, une entreprise qui se spécialise dans l’importation de bières étrangères. • Discussion et dégustation avec notre invité, Éric Michaud, • Leonardo Calcagno nous parle de la crise de la canette et de quelques pistes de solutions pour pallier aux remous du marché, • Sébastien Robitaille de l’Apologie du malt nous revient sur ses dernières dégustations: MonsRegius IPA cuvée Extra-Brut, Auberge Sutton Brouërie Brett Nevers Sleeps (IPA Brut) et Microbrasserie Charlevoix Double IPA, • Et notre chroniqueur, Maxime Hébert-Lévesque, s’entretient avec nous sur les styles de bières difficiles à brasser maison. Les bières dégustées lors de ce podcast: - Cambridge Brewing (USA) - Le Saisonnière. - Borg Brugghus (Islande)- Surtur Imperial Stout Nr.30. - Brouwerij F.Boon(Belgique) - Gueuze Mariage parfaite.

The Derby run and won by Extra Brut plus all the other Group 1 racing highlights from Flemington Saturday, November 3 with Vince Accardi and Racetrack Ralphy on the Year Round Carnival at www.pgpodcast.com

DARREN WEIR Australia’s leading trainer has a host of top chances at Flemington, including Amphitrite in the G1 Empire Rose Stakes, as well as Extra Brut and Savoie in the G1 Victoria Derby.

Only one of a handful of women Cellarmasters in Champagne, Floriane Eznack has served as Head Winemaker for Champagne Jacquart since 2011. Floriane works with a cooperative of 1800 grape growers in 60 villages and oversees blending and daily taste-testing for Jacquart's signature Mosaïque Collection (Brut, Extra Brut, Rosé) and Blanc de Blancs, Jacquart produces a modern-style champagne dominated by the Chardonnay grape in its blends, and with longer aging- 5 to 6 years for vintage winesThis show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Named from the stone cellars (cavas) in which the wine is matured, Cava is Spain's premier sparkling wine but it has a lot of quirks and variations, all of which we discuss in the podcast. From unique grapes to diverse sourcing areas to a new top tier classification, we cover it all. Hopefully the show will give you insight into why this wine is so special and why it holds so much potential for becoming even better!  Here are the show notes: Overview of regions and grapes: Cava is from Catalonia and other regions – 95% in Penedes, Sant Sadurni d’Anoia – home of the largest producers like Codorníu and Freixenet, Seguras Viudas Other areas – Rioja, Navarra, Valencia, Aragon, Basque Country, Castilla y Leon, and a few more Most have Mediterranean climate, moderate rain and vienyards are at altitude The wine is made as white or rosado White grapes: Macabeo (most used, also called Viura), Parellada, Xarel-lo, Chardonnay Red grapes: Garnacha, Monastrell, Pinot Noir Because the grapes are mainly native ones, you can’t compare the flavors to Champagne except in production methods Made like Champagne Same sweetness levels of Champagne in order of driest to sweetest: Brut Nature, Extra Brut, Brut, Extra Seco, Seco, Semiseco, Dulce  History: First made in 1851 Josep Raventos traveled through Europe in 1860s – shilling Cordorniu’s wines (married into the family) but thought Spain could make its own Champagne.Made his own in 1872.   For the first century of their existence, the wines were called Champaña. 1970s -- international laws,enforced and the wine became Cava. Top brands: Raventós i Blanc Gramona (organic) Recaredo (biodynamic) Mestres Bohigas Castellroig New top classification for the category, the Cava de Paraje Calificado. Only vintage dated, only single vineyard – like a burgundy climat Other specifications around acidification, aging levels The first 12 Cava de Parade sites and their owners: Vinyes de Can Martí – Torelló Turó d’en Mota – Recaredo Serral del Vell – Recaredo Vallcirera – Alta Alella La Capella – Juvé i Camps Can Sala – Freixenet La Pleta – Codorníu El Tros Nou – Codorníu La Fideuera – Codorníu Can Prats – Vins el Cep Font de Jui – Gramona Terroja – Castellroig  

Trento Extra Brut Giulio Ferrari Riserva del Fondatore 2004, one of the best representatives of Italian bubbles in the world, conquers DiWineTaste five diamonds and the title of best wine of December 2016. A monumental wine of endless elegance, give the sense an extraordinary organoleptic experience, from sight to the endless persistent, with a symphony of magnificent enological excellence.

Il Trento Extra Brut Giulio Ferrari Riserva del Fondatore 2004, uno dei massimi rappresentanti delle bollicine italiane nel mondo, conquista i cinque diamanti DiWineTaste e il titolo di migliore vino di Dicembre 2016. Un vino monumentale di infinita eleganza, regala ai sensi una straordinaria esperienza organolettica, dalla vista all'infinita persistenza, in una sinfonia di magnifica eccellenza enologica.

What goes up must come down. It holds true in the stock market and real estate, but are Napa winemakers immune to prevailing market conditions? Stephen Eliot of the Connoisseurs Guide wonders if Napa Wines are too pricey? While W. Blake Gray goes straight to the source and asks wine oracle, Rob McMillan, Executive Vice President of Silicon Valley Bank, his prediction on where Napa wine prices are headed in the future. I had the good fortune of attending the 12th annual Wine & Spirits top 100 tasting in San Francisco on Tuesday October 20, 2015. I'm not sure why I haven't made time to attend this event in the past, but it's already on my calendar for 2016 and I've already invited some friends. Held at City View Metreon in downtown San Francisco, the event featured fabulous wines with the winemakers at your disposal and top local chefs trying to outdo each other,  offering some incredible food. Freshly shucked Hog Island Oysters and 2002 Bollinger Champagne R. D. Extra Brut to start and it got better from there. Certainly one of the most well curated wine tastings I have attended.  French fashion house Chanel has entered the wine business in the U. S. with its purchase of St. Supery Winery in Napa Valley. Diageo is cutting its holdings in the wine industry and Treasury Wine Estates is looking to bulk up its wine portfolio. Who will end up with Chalone Vineyard?We end this podcast with a few stories about dumb criminals. These guys must be the only people in the world that don't realize that cameras are everywhere.As always thanks for listening and tell a friend. Cheers!

Everything starts in 1902 when Giulio Ferrari - the founder of this prestigious winery of Trentino - had the intuition of understanding his land was well suited for the making of great sparkling wines. Trento Extra Brut Riserva Lunelli is the result of this long story, extraordinary representative of TrentoDOC, an example of great elegance and finesse, DiWineTaste Five Diamonds and the best wine of February 2015.

Tutto nasce nel 1902 per opera dell'intuizione di Giulio Ferrari - fondatore di questa prestigiosa cantina del Trentino - quando capì la vocazione della sua terra a produrre grandi spumanti. Il Trento Extra Brut Riserva Lunelli è il risultato di questa lunga storia, straordinario rappresentante del TrentoDOC, un esempio di grande eleganza e finezza, Cinque Diamanti DiWineTaste e migliore vino di Febbraio 2015.