Podcasts about food pairings

I was approached by a PR firm to put Ben Bell on the show. Certainly seemed like an interesting thought. Afterall, domestic Sake is a rarity and one from the heart of Little Tokyo, Arkansas! (that was a little tongue-in-cheek humour). There were so many questions and so little time. Some stories just require more questions and who wouldn't want to know how in the H-E double hockey sticks did he fall into making Sake in Arkansas. Ben Bell might be the only person you'll ever meet whose journey to sake mastery began not in Tokyo, but in Hot Springs, Arkansas—and includes a failed job interview conducted entirely in Japanese. You'll be entertained, surprised, and utterly engrossed as you discover how this Arkansas native went from stocking wine shelves in Little Rock to apprenticing at world-class sake breweries in Japan, all the while learning a language many would consider impossible to master. In this episode, Paul Kalemkiarian draws out the remarkable story of how Ben's early fascination with wine sparked a lifelong pursuit of drinkable discovery, culminating with the founding of Origami Sake right in America's rice heartland. You'll learn how technique, not terroir, is the soul of sake—why craft and style choices shape every bottle more than the field the rice grew in. Ben breaks down sake's renaissance in America: from hot, mass-market pours at sushi joints to the nuanced, premium sakes you should really be tasting chilled, not warmed. You'll hear what truly sets sake apart, why it defies the rules of wine, and how its food-pairing versatility can elevate everything from Cajun shrimp and grits to Arkansas barbecue. Want tips on how to actually drink and serve sake? Ben's got you covered, and he'll tell you why a wine glass in your kitchen may be the best tool for enjoying the craft. Most of all, you'll realize that America's next great beverage story might just be unfolding far from the coasts, where passion meets persistence and the art of sake is rewritten, one bold, Arkansas-brewed batch at a time. ✅ Ever wondered how top-tier sake is being crafted in… Arkansas? ✅ Origami Sake co-founder Ben Bell joins host Paul Kalemkiarian on Wine Talks for a wild deep dive into the rise of American sake and his journey from wine geek to sake master. ✅ From mastering Japanese in rural Japan to winning international gold medals—all from Hot Springs, Arkansas—Ben shares what it really takes to create world-class sake outside of Japan, why rice matters, and how sake breaks the rules for pairing with food. ✅ Takeaway: If you think sake is just for sushi night, think again. This episode will change how you see (and drink) sake—grab a glass and tune in now!

Libby and Chris taste four wines from Lisboa and suggest food pairings for each, thinking about Portuguese cuisine and dishes to serve with them.

The Episode Where Good ol' Boy Mike Actually Likes A Beer@MoreBrewing #craftbeer #beer #welshvideography #podcast #radioshow Co hosts : Good ol Boy Dave, Good ol Boy Sparky, Good ol Boy Mike, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS  Episode – It's a takeover episode with More Brewing Company in Huntley, IL. We're diving into the intriguing world of milkshake beers and tasting some surprising brews that will leave you speechless. Our hosts share their shock and delight as they discuss the craftsmanship behind these unique creations. Somehow all of this sugar blended well with a story of a Welsh woman that created fart videos. Whether you're a beer enthusiast or just looking for a good laugh, this episode has something for everyone. We taste and rate the following beer from 1-5: All beer in this episode from More Brewing Company, Huntley, IL 10:47    Kölsch – brewed with 2 varieties of German Pilsner malt and Cryo-Saaz hops.  4.9% ABV  SUDS-4 14:32    Moreover – Double Dry-Hopped IPA brewed with Citra, Moteuka, and Simcoe hops.  6.5% ABV SUDS-4 24:40    Villa Pils- German style Pilsner brewed with German bred malts and Hallertau and Saaz hops 4.8% ABV SUDS-4 28:13    Henna: Chocolate Covered Marshmallow- Imperial Stout with Marshmallow and Cocoa Nibs.  14% ABV.  SUDS-3 34:58    Orange Cream Marbles – Orange creamsicle-inspired milkshake IPA with Amarillo and Citra hops, milk sugar, fresh sweet oranges and vanilla.  6.7% ABV SUDS-4 39:15    Peach Cobbler – fruited sour ale with peaches, vanilla, granola, and milk sugar.  7.2% ABV SUDS-4 43:37    Tamas – Black IPA with Cascade, CTZ and Citra hops 7.2% ABV SUDS-5 47:41    Route 47- gluten free sour with Lemon, Lime, and Coconut. 5.7% ABV  brewed in collab with Atrium Brewing, Louisville, KY  SUDS-3 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services:  Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeBeer, Milkshake, Sip Suds And Smokes, Super Bowl, Eagles, Craft Beer, Beverage Review, Beer Tasting, Unique Flavors, Beer Enthusiasts, Alcohol, Beer Culture, Podcast Episode, Drinking Experience, Food Pairing, Beer Lovers, Flavor Profiles, Seasonal Brews, Beverage Industry, Fun Conversations

Let's face it - André is old... and he has been doing the writing about wine thing for awhile... So this year he said he's not going to do the wine and holidays writing. Can Miroki make his heart grow three times bigger and change his grinchy ways? You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

If you are watching a holiday movie this season, here are a few fun movie/food pairings. These are a few of the most popular movies and what you should eat while you are watching! Photo Cred: Clip Art

Celebrate the Holiday Season with this episode of Big Blend Radio's "Wine Time with Peggy" podcast that focuses on Wine and Food Pairings, Gifts for Wine Lovers, Tasting Experiences, and of course, Peggy's Wine Term of the Month!  CHECK OUT PEGGY'S HOLIDAY RECIPES & PAIRING TIPS: - Filet Mignon with Cognac Mushroom Sauce: https://blendradioandtv.com/listing/filet-mignon-with-cognac-mushroom-sauce/  - Baked Glazed Ham: https://blendradioandtv.com/listing/baked-glazed-ham/  - New Year Black Eyed Peas: https://blendradioandtv.com/listing/peggys-good-luck-cajun-black-eyed-peas/  - Pairing Wine with Pie Tips: https://blendradioandtv.com/listing/how-do-you-pair-wine-with-pie/  - Pairing Wine with Charcuterie Boards: https://blendradioandtv.com/listing/pairing-wine-with-charcuterie-boards/  - Pairing Wine with Chocolate: https://blendradioandtv.com/listing/wine-and-chocolate-pairing-tips/  Featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham owns and operates LDV Winery in Arizona, "Wine Time with Peggy" airs every 1st Wednesday at 4pm Arizona time. Follow the podcast here: http://tinyurl.com/42j5zucj  Learn more about LDV Winery at https://ldvwinery.com/  This episode is also being shared and featured on other Big Blend Radio Network Channels including the "Big Daily Blend," and "Eat, Drink & Be Merry." Check out our network of podcasts: https://www.podbean.com/podcast-network/bigblendradionetwork 

12-3-24 We are headed for the warmer climes down in Mexico today for our last show of the year. We'll be talking with Alberto Leyva, owner of Hidromiel Aliens Kaab in Bacalar, Mexico. Alberto has been a Beekeeper in the Riviera Maya, Bacalar, Quintana Roo since 2013,  and founded of Aliens Kaab in 2019. His expertise ranges from hive management to the fermentation of artisanal mead, ensuring a product that embodies the richness of local honey. Alberto is passionate about fermentation processes and wild yeasts, and crafts his mead through cold and wild fermentation, which in his point of view results in unique flavors and aromas while making the mead gentler on the body. His goal is to reflect the natural wealth of our surroundings in every bottle. Alberto has won some medals and recognitions and considers himself an eternal learner. The motto at Aliens Kaab is "let yourself be abducted by new experiences", and they take the term abduct as arousing in someone a powerful attraction and that is what they are looking for, to abduct more people to discover this great world of Mead. Join us to hear more about Alberto and his mead making adventures! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows On break for the month of December, we're back in January!! Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Dec 4 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 7 - Honeytree Meadery, Nashville, TN - Mead Making Classes Dec 7 - Four Brothers Mead, Festus, MO - Emma Nobbe Rocks the House live music Dec 7 - Honey & Hops Breworks, Fredricksburg, VA - Winter Wine Festival Dec 8 - Starrlight Mead, Pittsboro, NC - Tasting with the Meadmakers Dec 10 - Oppegaard Meadery, Tukwila, WA - Trivia Night Dec 12 - KingView Mead, Mount Lebanon, PA - Good Brother Earl live music Dec 12 - Oppegaard Meadery, Tukwila, WA - Mead and Cheese pairing Dec 13 - Blom Mead + Cider, Ann Arbor, MI - Permanent Jewelry with BOGO deal for multiple chains! Dec 14 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Dec 18 - Kingview Meadhouse and Winery, Mount Lebanon, PA - Trivia Night Dec 20 - Valkyries Horn Mead Competition Entries open! Dec 20 - Midwinter Homebrew Competition Entries open! Dec 20 - Apis Mead and Winery, Carnegie, PA - Springs and Arrows live music Dec 21 - Four Brothers Mead, Festus, MO - Blight of Many live music Dec 21 - Mjodgard, Haslev, Denmark - Celebrate the Winter Solstice with a 2 course dinner, mead and a solstice ceremony Jan 25 - Crafted Artisan Winery, Mogadore, OH - Mead 101 Class Feb 6 - Mjodgard, Haslev, Denmark - Mead and Food Pairing at Bregnen You can buy mead online at https://shopmeads.com

In this episode of Deep Dive: Wine Acoustics, hosts Andy and Courtney explore the Nebbiolo wine from Piedmont, Italy, discussing its characteristics, price points, and how it pairs with various cheeses. They also delve into the cultural influences of Italian wine, share tasting notes, and reflect on the Dandy Warhols' upcoming tour, highlighting the dynamics of touring and performing. In this engaging conversation, Courtney Taylor-Taylor of the Dandy Warhols discusses the simplicity of songwriting, the evolution of their sound, and the influence of rock legends. He shares personal anecdotes about his journey to becoming a singer, the quirks of Keith Richards, and the importance of wine in creativity.Video version here: https://youtu.be/K0PUkcF6V7QJoin this channel to get access to perks:https://www.youtube.com/channel/UCUXIrQ2rO5B_z-AEpjmKaAw/joinChapters00:00 Introduction to Nebbiolo and Piedmont Wines04:56 Exploring the Wine and Cheese Pairing10:07 Tasting Experience and Wine Characteristics14:53 Wine Reviews and Expert Opinions19:46 Touring and Music Connections25:10 Tour Life and Band Dynamics30:03 Food Pairings and Culinary Insights32:56 The Challenges of Touring and Drinking35:46 The Evolution of Band Dynamics37:24 Songwriting and Musical Collaboration44:05 Reflections on Musical Influences49:12 Rock and Roll Lifestyle Anecdotes01:01:11 Urban Development and Business Ventures

Herzlich willkommen zu einer weiteren Episode des BierTalks – dem Podcast, in dem wir Bierkultur weltweit erleben und diskutieren! Heute nehmen wir euch mit auf eine außergewöhnliche Reise nach Bangkok, Thailand, wo wir mit einer Frau sprechen, die das Bier nicht nur liebt, sondern es zur internationalen Botschaft gemacht hat: Barbara Frank. Barbara ist nicht nur eine leidenschaftliche Biersommelière, sondern auch eine Frau mit einer bewegenden Lebensgeschichte. Nach einer Kindheit in der DDR, einer dramatischen Flucht in den Westen und einem Leben auf vier Kontinenten hat sie ihre wahre Berufung gefunden – Bier. In Australien begann ihre Reise in die Welt der Biervielfalt, und seitdem bringt sie ihre Begeisterung und Expertise zu Menschen in Thailand und darüber hinaus. Freut euch auf spannende Einblicke in thailändische Bierkultur, das Leben als Expat, ihre kreative Arbeit mit Foodpairing und sensorischen Teambuilding-Events – und darauf, zu erfahren, warum manchmal ein bitteres IPA das perfekte Begleitgetränk zu einem scharfen Thai-Curry ist. Barbara zeigt uns, wie Bier nicht nur ein Getränk, sondern eine Brücke zwischen Kulturen sein kann...

Unusual Food Pairings with ChefBoyarBen! Uber Eats released their annual Cravings Report with “unexpected food combos” that people order: Tajin and orange creamsicles; scallops and hard-boiled eggs; fajitas and French onion soup. The Morning Scramble will dispatch their buddy, Uber Driver Kevin, to pick up all of these food items and he will join The ... Read more

Our guest is John Gauntner who is one of the world's leading non-Japanese sake experts and educators.  He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages, and hundreds of articles on the topic.  Several times each year, he runs the Sake Professional Course, a week-long intensive sake study course, held both in and outside of Japan, as well as the advanced level of that course. John joined us in Episode 25 in December 2015 and discussed his intriguing path to becoming a sake expert, why sake was gaining popularity in the world, how to get to know more about sake and many other topics. Sake has become popular globally over the last decades but we tend to think that sake is something to drink only at Japanese restaurants.  However, more non-Japanese restaurants are serving sake, including new American restaurants Michelin-starred Per Se, Blue Hill At Stone Barns and Eleven Madison Park in New York. In this episode, we will discuss food pairings, in particular sake and non-Japanese food!!!

Der Grape Dudes Podcast bringt dir Wein für die Ohren: Du bist Sommelier, Wein-Einsteiger, Winzer oder Winelover und genießt gerne guten Wein, und möchtest mit uns tiefer in das Thema eintauchen? Hier bist du genau richtig! Die Grape Dudes liefern dir Winefacts, Somminsights und crazy Bottlestories, verpackt mit Leidenschaft, Humor und eigenem philosophischem Ansatz. Felix und Patrick versuchen in diesem Wein Podcast auf erfrischend neue Art: Komplexe Inhalte wie Wine & Food Pairing, Mineralik im Wein, Weinfehler oder was Biodiversität mit Terroir zu tun hat, knackig und unterhaltsam zu erklären. Also, schenk dir ein Glas Wein ein und rein da, cheers! Zu Gast: Elisabeth Gottardi https://www.instagram.com/gottardi_feineweine/ . https://www.gottardi-mazzon.com . Linktree: https://linktr.ee/dornach Website: https://www.ansitzdornach.it . . https://freemusicarchive.org/genre/Soul-RB Sound: PRODUCER:Makaih

Der Grape Dudes Podcast bringt dir Wein für die Ohren: Du bist Sommelier, Wein-Einsteiger, Winzer oder Winelover und genießt gerne guten Wein, und möchtest mit uns tiefer in das Thema eintauchen? Hier bist du genau richtig! Die Grape Dudes liefern dir Winefacts, Somminsights und crazy Bottlestories, verpackt mit Leidenschaft, Humor und eigenem philosophischem Ansatz. Felix und Patrick versuchen in diesem Wein Podcast auf erfrischend neue Art: Komplexe Inhalte wie Wine & Food Pairing, Mineralik im Wein, Weinfehler oder was Biodiversität mit Terroir zu tun hat, knackig und unterhaltsam zu erklären. Also, schenk dir ein Glas Wein ein und rein da, cheers! Zu Gast: Elisabeth Gottardi https://www.instagram.com/gottardi_feineweine/ . https://www.gottardi-mazzon.com . Linktree: https://linktr.ee/dornach Website: https://www.ansitzdornach.it . . https://freemusicarchive.org/genre/Soul-RB Sound: PRODUCER:Makaih

Entrato nel 2022 nel gruppo americano Brown-Forman, Gin Mare dal primo maggio 2025 sarà distribuito in modo diretto. "L'Italia è un Paese chiave per Gin Mare. Registriamo risultati molto positivi nonostante sia ancora in corso la fase di transizione della distribuzione", commenta David Palacios Jaramillo Brown-Forman Global PR Manager Emerging

Freunde der Überlänge, in der heutigen Folge dreht sich alles um Genuss. Annick Seiz ist Genussbotschafterin und nimmt uns mit auf eine genussvolle Reise. Dafür haben wir es uns für diese Folge im wundervollen Lesezimmer von Rosa Luxemburg in Naumanns Gaststube im Felsenkeller Leipzig gemütlich gemacht. Annick zeigt uns mit zum Teil außergewöhnlichen Whisky & Food Pairings, wie Aromen in Kombination funktionieren. Sie können sich verstärken, unterstützen oder ausblenden. Es braucht nicht viel, vor allem aber Experimentierfreude, um neue Zugänge zu Spirituosen zu schaffen - und Annick experimentiert gern. Wir sprechen über Annicks Weg als Genussbotschafterin und ihre außergewöhnlichen Tastings, über Sensorik, Emotionen und auch Sinnlichkeit und Whisky. Natürlich werden wir während der Folge Zeugen der spannenden Kombinationen aus Food und Whisky. Wir haben für alle Freunde der überlangen Episoden die Öffnungszeiten von Naumanns Gaststube voll ausgenutzt und einmal mehr die drei Stunden geknackt. Für uns ein leichtes, denn Annick hat uns einen absolut spannenden Abend beschert und wir empfehlen jeder Hörerin und jedem Hörer, mindestens einmal an einem Tasting mit Annick teilzunehmen! Doch nun viel Spaß beim Hören! Olli & Tim

Why should you look beyond Eurocentric wine and food pairings? What's so special about making vineyard-designated wines? How can you get the most out of your next trip to Sonoma County? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California's most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast.  I'll choose one person randomly from those who contact me.  Good luck!   Highlights What's the difference between making vineyard-designated wines versus blends? What flavours and aromas are imparted by including ripened stems in the fermentation process? How many different types of soil are found in Sonoma County and how did this diversity develop? How do microclimates differ across the wine neighbourhoods of the Russian River Valley and what is their influence on the wine's characteristics? What makes Chardonnay more of a “survivor” grape compared to other varieties? What are some of the challenges that sustain the low level of diversity in the male-dominated wine industry? How has being a gay woman impacted Theresa's experience in the wine industry? What can wineries do to be more inclusive towards the LGBTQ community? What are Theresa's top tips for your next visit to Sonoma County and the Gary Farrell winery? What can you expect from Gary Farrell Wines Hallberg Vineyard Pinot Noir and Sanford & Benedict Pinot Noir and how do they differ? Why should we expand beyond some of the traditional Eurocentric wine and food pairings?   Key Takeaways Eurocentric pairings don't account for cultural and socioeconomic differences. We have to flip a switch in our brains to think of different descriptors and different food pairings that are more relevant to people from different cultural backgrounds. Theresa loves making vineyard-designated wines because they each have unique characteristics. Some of them produce dark fruit, like Colberg and McDonald Mountain, versus an inland vineyard called the Middle Reach. Acid is there. It's a defining characteristic, but it's not quite as prominent as in those cooler climates. Theresa advises getting out to Sonoma County restaurants. She also says to avoid booking too many tastings, perhaps just two or three in a day. Choose a well-known winery and one that's off the beaten path.   About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades.         To learn more, visit https://www.nataliemaclean.com/299.

After a very long hiatus from the beer and food episode format, Carlin and Rebecca sit down with three cheeses and three beers to see what pairs well.

Powerscourt Distillery (Wicklow, Ireland) WF0021 It's time to jump across the Irish Sea to check out one of the most magnificent settings for a whiskey distillery. Join me as we head to the home of Fercullen Irish Whiskey at the Powerscourt Distillery on the edge of the Wicklow Mountains. We'll hear the origin story of the distillery, the history of the estate and mill, and hear how the distillery got its start under legendary Cooley distiller Noel Sweeney. Plus, This Week In Whiskey Lore will look back on a 135 year old ad for Dunville's Irish Whiskey that was sold as a cure for what ails you. And if pique your interest in traveling to Ireland to do a distillery trip, make sure to pick up a copy of Experiencing Irish Whiskey (available on Amazon) or head to whiskey-lore.com/ireland to see a list of current distilleries you can add to your Whiskey Lore Wish List.

On this episode of The Story & Craft Podcast, we sit down with actor, Dylan Sprouse from the new film The Duel! Dylan is known for his with his twin brother, Cole Sprouse, in Disney Channel shows like “The Suite Life of Zack and Cody” and “The Suite Life on Deck.” Dylan discusses his transition from childhood star to successful adult actor, as well as his new film “The Duel”, which is also the first film where he also served as executive producer. We chat about Dylan's hobbies, his passion for brewing, cooking and more!. SHOW HIGHLIGHTS01:10 Acting and Producing “The Duel”06:04 Reflecting on “The Suite Life of Zack And Cody” and Growing Up17:34 College Life and Career Choices29:22 Life Beyond Acting: Hobbies and Future Plans31:27 Favorite Beer Styles32:32 Brewing and Meadery Experiences34:23 Food Pairings with Beer38:35 The Making of “The Duel”41:54 The State of Film and Television for Young Men47:30 The Seven QuestionsListen and subscribe on your favorite podcast app. Also, check out the show and sign up for the newsletter at www.storyandcraftpod.com...#Podcast #DylanSprouse #TheDuel #Actor #Acting #DisneyChannel #TheSuiteLifeofZackAndCody #ZackAndCody #Twins #Brewing #actorslife #storyandcraft

Calling all culinary rebels! This episode throws out the rulebook and embraces the weird and wonderful world of unexpected food combinations. Whether you're a seasoned pickle-on-your-burger enthusiast or a curious newbie, we will guide you through flavor adventures that challenge the norm and prove that sometimes, the most delicious pairings are the ones you least expect.Explore more with these resources and links mentioned in the episode:Homemade peanut butter recipeRoasted unsalted peanutsPB2 powderPickle treatsSandwich slice dill picklesTajín seasoningPassionfruit margaritasPassionfruit cocktail/juiceChime in about your favorite “weird” food combinations over on FacebookBread machineTaco Bell Doritos Loco TacoRC Cola 51 Weird Food Combinations People Actually LoveSee show notes for this episode at www.passingtheplate.org/28Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Dion, Irv, and Jon rank foods that go together (like ramma-lamma-lamma-ka-dingity-da-dinga-dong) well. Forrest Gump likes peas and carrots but that did not make the list, however, peanut butter and jelly did. Listen, enjoy, and let us know what you think. Find us on X and Instagram @Thatsagoodpoin1 Theme: Protofunk by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4247-protofunk License: http://creativecommons.org/licenses/by/4.0/

Beer expert Em Sauter comes in to discuss Summer Beer and Food Pairings as well as some secrets and really useful information!

(05/21/24) - In honor of National Strawberries & Cream Day, a ranking of the best food pairings

o download the transcript CLICK HERE   Welcome back to part 2 where we continue our discussion with Marc Hochar from the iconic Chateau Musar. In this episode, we shift our focus to the intriguing world of Chateau Musar's white wines. Marc enlightens us on the ancient grape varieties, Obaideh and Merwah, which form the backbone of these exceptional wines.   Join us as we uncover the secrets behind the longevity of Chateau Musar's whites. From discussing the optimal drinking window to cracking open a bottle of the exquisite 2017 Chateau Musar White, there's plenty to discover and savor.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 02.17: Diving deeper into the aging of wines 04.11: Chateau Musar reds of the 1950s 11.57: Experience with Blends and blind tasting 14.30: Opening the Chateau Musar white 2017 £36 The Wine Society £36.20 Vinvm 16.47: Flavour profile ands tasting notes 20.00: Reds Vs Whites as they age 23.08: The Chateau Musar Rosé - a blend of Obaideh and Merwah 31.34: The ancient grape varieties of Obaideh and Merwah 36.23: Food Pairings and tasting notes 40.20: The future of Chateau wines Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ------------------------------------------------ ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Enjoy our first wine pairing.  We paired several wines with snack foods.  Our inspiration came from Sam the No Snob Somm on TikTok. Listen as we pair wines with potato chips, popcorn and Cheez-its, how each pairing was received, and our lessons learned. Inspiration from @samanthasommelier (Sam the No Snob Somm)Winecamp23@gmail.comInstagram: https://www.instagram.com/wine_camp_podcast/Music: Windows Rolled Down by The 126ers, Wes Hutchinson Windows Rolled Down - The 126ers Wes Hutchinson % - Free Music Download For Creators (happysoulmusic.com)

Why are Beaujolais wines so versatile when it comes to food pairing? How are younger producers bringing renewed optimism to Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights What's behind the increasing alcohol levels in Beaujolais wines? Why are Beaujolais wines so versatile when it comes to food pairing? How do carbonic maceration and other techniques often used in Beaujolais winemaking work? How did Beaujolais develop a reputation for “bubblegum and banana” aromas? How are younger producers and innovative approaches driving the current vibrant and dynamic atmosphere in Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? Why are stories the best way to share your love of wine? How would Natasha pair wine and snails? Who's on the guest list for Natasha's dream dinner party and why? What's Natasha's top temperature-based wine tip?   Key Takeaways Why are Beaujolais wines so versatile when it comes to food pairing? As Natasha observes, these are crunchy wines, you take them on a picnic, you open them with charcuterie and salads and don't take them too seriously. How are younger producers bringing renewed optimism to Beaujolais? Natasha says they're revitalizing the region with new approaches and experimenting with indigenous yeasts. How does indigenous fermentation contribute to the complexity of Beaujolais wines? Yeast populations in the winery and on grape skins are allowed to take over the fermentation process, resulting in more complex wines.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter's website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.       To learn more, visit https://www.nataliemaclean.com/279.

As El Mayor prepares to export its Tequila to Europe, we caught up with the brand's Master Distiller and Brand Ambassador, Grace Gonzalez, to find out more about its liquid. Grace, a guardian of her family's fourth-generation distilling wisdom, distills the essence of crafting tequila that resonates with aficionados and newcomers alike (and gives insight into how you can pair it with everything from sushi to steak). We traverse the landscape of agave fields, uncovering the meticulous care that goes into each bottle, and discuss how El Mayor's dedication to quality is capturing the hearts of an audience with an ever-refined palate. As we talk, you'll become privy to the nuances of their signature tequilas, from the crisp notes of the Blanco to the aged elegance of the Extra Añejo, each telling its own story of heritage and flavor.

Embark on a sensory expedition that merges the rich heritage of Wisconsin cheese with the bold world of bourbon. My best friend Stephen Puetzer, a connoisseur of fine cheeses, sent me an array for the holidays to navigate some exquisite bourbon pairings. Together, we unlock the magic that happens when you sip a Kevin Kissner barrel pick from Chicken Cock alongside a bite of smoked cheddar, or the way Baker's 13 finds a creamy counterpart in smoked Gouda. Expect to be whisked away on a delectable journey that promises to tantalize your taste buds and elevate your whiskey experience to new heights.The episode unfolds like a lively dinner party, complete with spontaneous moments and hearty laughter. One such unexpected delight comes when my parents phone in, adding a layer of warmth to our musings on whiskey and cheese pairings. We don't just stop at cheese, though; the inclusion of garlic salami and pepperoni takes the flavor exploration further, showcasing how even simple foods can dramatically alter the character of a bourbon. Through these pairings, I showcase the educational journey of matching these flavors, proving it's about more than just the taste—it's about the stories we share and the memories we create.As we draw our tasting voyage to a close, I leave you with some expert recommendations to try at home. I reveal how salty cheeses can beautifully contrast with lower proof, wheated bourbons, or how the right chocolate can make a robust spirit sing. It's not only a lesson in whiskey and cheese but also a testament to the joy of discovery and the art of good company. So, grab your favorite bourbon, slice up some artisanal cheese, and let's revel in the joy of pairing whiskey and cheese together. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com

What is the difference between ch*tiya and dusht? Why are vegetarians evil? Why do Indians do the best bench pressing? Krish Ashok and Naren Shenoy join Amit Varma in episode 362 of The Seen and the Unseen for the most fun conversation ever. Really, ever. We got it certified. (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) Also check out: 1. Krish Ashok on Twitter, Instagram, YouTube, his own website and Spotify/Apple Music/Soundcloud. 2. Naren Shenoy on Twitter, Instagram and Blogspot. 3. We Are All Amits From Africa -- Episode 343 of The Seen and the Unseen. 4. A Scientist in the Kitchen — Episode 204 of The Seen and the Unseen (w Krish Ashok). 5. Narendra Shenoy and Mr Narendra Shenoy — Episode 250 of The Seen and the Unseen. 6. Masala Lab: The Science of Indian Cooking — Krish Ashok. 7. We want Narendra Shenoy to write a book. 8. Fixing Indian Education — Episode 185 of The Seen and the Unseen (w Karthik Muralidharan). 9. Kashmir and Article 370 — Episode 134 of The Seen and the Unseen (w Srinath Raghavan). 10. Indian Society: The Last 30 Years — Episode 137 of The Seen and the Unseen (w Santosh Desai). 11. The Life and Times of Shanta Gokhale — Episode 311 of The Seen and the Unseen. 12. The Life and Times of Jerry Pinto — Episode 314 of The Seen and the Unseen. 13. The Life and Times of KP Krishnan — Episode 355 of The Seen and the Unseen. 14. Natasha Badhwar Lives the Examined Life — Episode 301 of The Seen and the Unseen. 15. The Adda at the End of the Universe — Episode 309 of The Seen and the Unseen (w Vikram Sathaye and Roshan Abbas). 16. Dance Dance For the Halva Waala — Episode 294 of The Seen and the Unseen (w Jai Arjun Singh and Subrat Mohanty). 17. Narendra Modi on climate change. 18. Yes Minister -- Jonathan Lynn and Antony Jay. 19. Yes Prime Minister -- Jonathan Lynn and Antony Jay. 20. The Overview Effect. 21. The Day Ryan Started Masturbating -- Amit Varma. 22. Security Check -- Varun Grover. 23. Nothing is Indian! Everything is Indian! -- Episode 12 of Everything is Everything. 24. The Restaurant at the End of the Universe -- Douglas Adams. 25. Arrival — Denis Villeneuve. 26. The Hidden Life of Trees — Peter Wohlleben. 27. Self-Esteem (and a Puddle) — Amit Varma's post with Douglas Adams's puddle quote. 28. Bittu Sahgal on Wikipedia, Instagram, Twitter and Amazon. 29. I Contain Multitudes -- Ed Yong. 30. Song of Myself — Walt Whitman. 31. How I Reversed My Type 2 Diabetes -- Episode 9 of Everything is Everything. 32. Fat Chance -- Robert Lustig on Fructose 2.0. 33. How Sugar & Processed Foods Impact Your Health -- Robert Lustig on The Huberman Lab Podcast. 34. Rahul Matthan Seeks the Protocol -- Episode 360 of The Seen and the Unseen. 35. Privacy 3.0 — Rahul Matthan. 36. Abby Philips Fights for Science and Medicine — Episode 310 of The Seen and the Unseen. 37. Shruti Jahagirdar's Twitter thread on Bournvita. 38. Shruti Jahagirdar is the Sporty One -- Episode 289 of The Seen and the Unseen. 39. The Incredible Curiosities of Mukulika Banerjee — Episode 276 of The Seen and the Unseen. 40. Seven Stories That Should Be Films -- Episode 23 of Everything is Everything. 41. What's Wrong With Indian Agriculture? -- Episode 18 of Everything is Everything. 42. The Walrus and the Carpenter -- Lewis Carroll. 43. There is no Frigate like a Book -- Emily Dickinson. 44. Why I'm Hopeful About Twitter -- Amit Varma. 45. A decontextualized reel of Dr Pal on The Ranveer Show. 46. The Liver Doctor's feisty response to the reel above. 47. The full interview of Dr Pal on The Ranveer Show. 48. The Gentle Wisdom of Pratap Bhanu Mehta — Episode 300 of The Seen and the Unseen. 49. Aakash Singh Rathore, the Ironman Philosopher — Episode 340 of The Seen and the Unseen. 50. Dunbar's number. 51. Snow Crash --  Neal Stephenson. 52. Carl Sagan and Neil deGrasse Tyson. 53. The Selfish Gene -- Richard Dawkins. 54. GianChand Whisky. 55. Beware of Quacks. Alternative Medicine is Injurious to Health — Amit Varma. 56. Homeopathic Faith — Amit Varma. 57. Homeopathy, quackery and fraud — James Randi. 58. Fallacy of Composition. 59. The Secret to a Happy Marriage -- Mike and Joelle. 60. I Wandered Lonely as a Cloud -- William Wordsworth. 61. WD 40 on Amazon. 62. Dog Songs -- Mary Oliver. 63. The Evolution of Cooperation -- Robert Axelrod. 64. The Interpreter -- Amit Varma (on Michael Gazzaniga's split-brain experiments). 65. Human -- Michael Gazzaniga. 66. The Blank Slate -- Steven Pinker. 67. Minority Report -- Steven Spielberg. 68. Free Will -- Sam Harris. 69. Determined: Life Without Free Will -- Robert Sapolsky. 70. Behave -- Robert Sapolsky. 71. Noise -- Daniel Kahneman, Olivier Sibony and Cass R. Sunstein. 72. Brave New World -- Aldous Huxley. 73. Cicada -- Shaun Tan. 74. Don't think too much of yourself. You're an accident — Amit Varma's column on Chris Cornell's death. 75. Are You Just One Version of Yourself? -- Episode 3 of Everything is Everything. 76. Lat Uljhi Suljha Ja Balam -- Bade Ghulam Ali Khan performs Raag Bihag. 77. Danish Husain and the Multiverse of Culture -- Episode 359 of The Seen and the Unseen. 78. Danish Husain's anecdote about Mahatma Gandhi and Bade Ghulam Ali Khan. 79. Pushpesh Pant Feasts on the Buffet of Life -- Episode 326 of The Seen and the Unseen. 80. Arijit Singh on Autotune. 81. How Music Works -- David Byrne. 82. Raga Lalita Gauri -- Mallikarjun Mansur. 83. Raag Lalita Gauri (1947) -- Kesarbai Kerkar. 84. Raga Vibhas -- Mallikarjun Mansur. 85. Mohe Rang Do Laal -- Song from Bajirao Mastani. 86. Raag Basanti Kedar -- Mallikarjun Mansur. 87. Travelling through Pakistan; from Karachi to K2 -- Salman Rashid on The Pakistan Experience, hosted by Shehzad Ghias Shaikh. 88. A rare video of Balasaraswathi dancing while singing Krishna Nee Begane. 89. Krishna Nee Begane Baro -- Madras String Quartet. 90. Albela Sajan -- Hard rock adaptation by Krish Ashok and Vijay Kannan. 91. [Don't Fear] The Reaper -- Blue Oyster Cult. 92. Krish Ashok's Sanskrit version of the song above. 93. Purple Haze -- Jimi Hendrix. 94. All That She Wants — Ace of Base. 95. Caste, Gender, Karnatik Music — Episode 162 of The Seen and the Unseen (w TM Krishna). 96. Brown Eyed Girl -- Van Morrison. 97. Astral Weeks -- Van Morrison. 98. Moondance -- Van Morrison. 99. Episode on Astral Weeks in the podcast, A History of Rock Music in 500 Songs. 100. In a Silent Way — Episode 316 of The Seen and the Unseen (w Gaurav Chintamani). 101. Advaita on YouTube Music, YouTube, Spotify, Instagram and Twitter. 102. Raman Negi on YouTube Music, YouTube, Spotify, Instagram and Twitter. 103. Greta Van Fleet and The Mars Volta on Spotify. 104. Shakti and Indian Ocean on Spotify. 105. Pink Floyd and Kendrick Lamar on Spotify. 106. Analysis of Food Pairing in Regional Cuisines of India -- Anupam Jain, Rakhi NK and Ganesh Bagler. 107. Krish Ashok's reel explaining the above paper. 108. Amitava Kumar Finds the Breath of Life -- Episode 265 of The Seen and the Unseen. 109. How to Show, Not Tell: The Complete Writing Guide -- Diane Callahan. 110. We Love Vaccines! We Love Freedom! -- Episode 27 of Everything is Everything. 111. Math Is Better Than the Brigadier's Girlfriend -- Episode 15 of Everything is Everything. 112. Chintaman and I -- Durgabai Deshmukh. 113. Kavitha Rao and Our Lady Doctors — Episode 235 of The Seen and the Unseen. 114. Lady Doctors -- Kavitha Rao. 115. Jeff Bezos on The Lex Fridman Podcast talking about one-way doors and two-way doors. 116. It is immoral to have children. Here's why — Amit Varma. 117. Population Is Not a Problem, but Our Greatest Strength — Amit Varma. 118. Our Population Is Our Greatest Asset -- Episode 20 of Everything is Everything. 119. ChuChuTV. 120. A Deep Dive Into Ukraine vs Russia — Episode 335 of The Seen and the Unseen (w Ajay Shah). 121. The State of the Ukraine War -- Episode 14 of Everything is Everything. 122. King Lear -- William Shakespeare. 123. Churchill: Walking with Destiny -- Andrew Roberts. 124. Churchill and the genocide myth — Zareer Masani. 125. Perplexity. This episode is sponsored by CTQ Compounds. Check out The Daily Reader and FutureStack. Use the code UNSEEN for Rs 2500 off. Amit Varma and Ajay Shah have launched a new video podcast. Check out Everything is Everything on YouTube. Check out Amit's online course, The Art of Clear Writing. And subscribe to The India Uncut Newsletter. It's free! Episode art: ‘'Let's Dance" by Simahina.

Join our conversation with Chrissie Manion Zaerpoor, author of “The Art of Mead Tasting and Food Pairing”. Chrissie shares how she started in the mead industry and the changes she's witnessed and contributed to. We go over some key points of the book including some brief mead history, mead tasting and of course, how to pair it with a variety of foods. “Mead is for Everyone” -Chrissie Manion Zaerpoor Order your Regenerative Mead Sampler at www.goldencoastmead.com/shop and follow us on all socials @GoldenCoastMead

Bourbon Lens visits the Wiseguy Lounge for a very unique episode. We're joined by Chase Henry and Jeremiah Johnson with Goodfellas Pizza to discuss the origins of the pizza establishment and its speakeasy concept, Wiseguy Lounge.  And, in a first for Jake and Scott, we explore pizza and whiskey pairings and how you can look to elevate your bourbon tastings with food.  We hope this new episode inspires you to explore your palate beyond your traditional whiskey tasting.  It certainly opened our eyes to how fun it can be to go outside of your comfort zone. For more information on Goodfellas Pizza, Wiseguy Lounge, their bourbon selection, and more, we recommend you head to their website: goodfellaspizzeria.com. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us over the last 5 years. The biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of Bourbon Lens Tasting Club, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens    

This week, Malaika & Harleigh are sharing their incredible food pairings inspired by Action Bronson. That first sip of a Mimosa before a 5am flight at the airport, or the salty hit of Chinese food with a fizzy drink. Let us know your incredible food pairings over on Instagram and X. Join the conversation... Buy 'F***, That's Delicious' on Amazon: https://amzn.eu/d/9EmEEw2 Love this podcast? Support us here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠⁠⁠⁠⁠⁠⁠ Subscribe to the monthly newsletter ⁠⁠⁠⁠⁠here.⁠⁠⁠⁠⁠ Sonder & Salt: a weekly food podcast about the magic of eating.

Nothing could be more monotonous than sticking to the same flavours and combinations, meal after meal. Keeping your palate interested and excited through varying wine and food pairings can lead to a much more enjoyable experience.  That's where experimentation and personal preferences play a significant role. Exploring new territory and challenging the palate can lead to beautiful discoveries you wouldn't have stumbled upon otherwise. My guest, Allison Pearce, a trailblazer in wine and food pairing, strongly advocates for this notion of experimentation.   In this episode, you will be able to: Discover unconventional pairing wine and food strategies to elevate your next dinner party. Challenge traditional pairing norms and unlock new culinary experiences. Learn how to pair wines successfully with tricky ingredients like garlic or tomatoes. Find out how to cleverly use wines to complement missing flavours in your dishes. Understand how personal taste shapes your enjoyment of wine and why it should be embraced.  With a career beginning at Canada's grand Post Hotel in the late 90s, Allison quickly learned all about wine, being trained by a sommelier. She not only embraced the discipline but revolutionized it with her unique approach. Over time, her understanding of wine pairing has evolved, breaking traditional rules and norms. Armed with her knowledge, she started experimenting with unorthodox pairings that caught people's interest. A firm believer in flipping traditional pairings on their heads, she confidently pairs whites with red meats and vice versa. Her daring approach extends to matching wines to complement or contrast the food's flavour, challenging common misconceptions. She emphasizes that enjoying wine and food isn't confined to the classic pairings we're used to. Her innovative ideas extend to pairing wines with side dishes instead of the main course, a move unheard of in conventional circles. This avant-garde approach has become Allison's signature style, making her a food and wine pairing pioneer. Contact Allison: https://www.instagram.com/allifpearce/ https://twitter.com/allisonfpearce

We eat differently as the weather gets colder. Wine parings change too. Learn more from Jack Farrell with Haskell's Wines and Spirits. haskells.com

Did you know that The Loire Valley is only a 2 hour drive from Paris? This makes it a perfect destination for a day trip, weekend getaway, or week long vacation the next time you are visiting Paris. In this week's episode of The Wine CEO Podcast, I share my top tips for traveling to The Loire Valley as well as the top Food & Wine Pairings you can recreate at home if you can't wait for your next trip to France to experience the delicious flavors of this region. Subscribe to my YouTube channel for fun and approachable wine content every week! Watch today's episode here:  @thewineceo  ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram & TikTok: @thewineceo

Our guest today is Frédéric Panaïotis who is the Chef de Cave or Cellar Master of Ruinart. Ruinart is the oldest Champagne producer that was founded in 1729. You may wonder why Japan Eats! has a Champagne master as a guest, but Champagne goes well with many different types of cuisines, including Japanese food. But it is not the only reason why Frédéric is here. He has a deep understanding of Japanese culture and is fluent in Japanese, including the Osaka dialect. In this episode, we will discuss how Frédéric got into Japanese culture, how he became the cellar master of the world-famous Champagne house, how to pair Japanese food with Champagne, how climate change is affecting Champagne production, and much, much more!Photo Courtesy of Romain Guittet.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Broccoli and chocolate. Prawns and vanilla. According to food pairing theory, these culinary matches should go together as well as macaroni and cheese, or peanut butter and jam. But do they really? Senior producer Justin Gregory meets two researchers digging into the sensory science of food.

Why do some foods go so well together – like macaroni and cheese – while other flavour combos fall flat? This week senior producer Justin Gregory digs into a smorgasbord of unusual food pairings and finds two researchers investigating which food goes with what, and why.

Lori aka Concert Connie is still smiling after Tuesday night's epic grandstand show featuring Brandi Carlile and Wynona Judd, we've got Stories We Can't Get Enough Of and special guest Leslee Miller, Dually Certified Sommelier from the Sip Better wine club shares the BEST wine and food pairings at the Fair! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lori aka Concert Connie is still smiling after Tuesday night's epic grandstand show featuring Brandi Carlile and Wynona Judd, we've got Stories We Can't Get Enough Of and special guest Leslee Miller, Dually Certified Sommelier from the Sip Better wine club shares the BEST wine and food pairings at the Fair! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.

Hot and Healthy Fresh Ingredients and Food Pairings with Festival Hot Sauce. Festival Hot Sauces are layered with high anti-oxidant, nutrition-rich, flavorful ingredients and lots of love. We have a fun and insightful conversation with co-founder Ann Marie Montoute.

You might be eating all the right things... Blueberries give us antioxidants, Avocados give us healthy fats, etc. But are you putting the right combinations together? There IS an art to what to eat and when to eat it... In this episode, we're talking about very simple tweaks to make sure your nutrition supports great energy, rather than sets you up for a crash.AUGUST is here! In our monthly workout group, we have brand new full video workouts that are focusing on increasing our muscle endurance. Come join us for live workouts, meal calendars, workout videos, and more: grab your 14 day FREE TRIAL here:https://healthycatholicmoms.teachable.com/p/chasing-greatnessShop Healthy Catholic Moms merch here! Mugs, shirts, and more...https://www.healthycatholicmoms.com/shop/Join my email list here: https://www.healthycatholicmoms.com/____________________________________________________________________________________My pregnancy and postpartum programs are ALWAYS available right here:https://www.healthycatholicmoms.com/services/Schedule a 30 minute coaching call with me here:https://www.healthycatholicmoms.com/services/____________________________________________________________________________________For recipes, workouts, and tips- follow me on:Instagram: https://www.instagram.com/healthycatholicmoms/Facebook: https://www.facebook.com/healthycatholicmomsEmail: brittany@healthycatholicmoms.com

How can you use AI to get wine and food pairing advice? Will using AI make wine styles and flavours less diverse? Will AI replace wine writers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dina Blikshteyn, a lawyer who specializes in how artificial intelligence and machine learning is changing the wine world. Note: Our discussion is not intended to be a substitute for professional legal advice and is for informational purposes only. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Is there a risk that using AI tools will make wine taste more uniform? How can AI-enabled machines help to vineyards to go organic? What's involved in making AI models more accurate in wine analysis? How can AI be utilized to identify anomalies and potential fraud in the wine industry? Can AI make appropriate wine and food pairing recommendations? What are the copyright implications of AI-generated content? Is there a role for AI in the world of wine critics? How can trade secrets be used to protect AI models, specifically around wine recommendations? How will AI be used in tasting rooms of the future?   Key Takeaways I was interested to learn about the ways AI can give wine and food pairing tips, but I am immensely relieved that AI won't be replacing me any time soon. Used the right way, AI won't make wine styles and flavours less diverse. Rather it should expand them if the tool is used to make wine better. I was fascinated with her description of how AI is being used to grow grapes and all aspects of the process. It'll be interesting to see if drones become a common sight over the vineyards… maybe they'll invent one to chase away annoying tourists - just the pesky ones, of course.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Dina Blikshteyn Dina Blikshteyn is a partner in the Intellectual Property Practice Group in the New York law office of Haynes Boone. Dina focuses on artificial intelligence and machine learning, cloud computing, cyber security, web applications, algorithms, multimedia and video streaming, among other technologies. She is also a co-chair of the artificial intelligence practice at the firm. Prior to becoming a lawyer, Dina developed high-frequency trading systems that traded financial instruments on domestic and international exchanges.         To learn more, visit https://www.nataliemaclean.com/243.

On this week's episode, it is the first episode without the original 2 comedians, but Mike and Fred are back to fill in. Fred gets engaged, and Mike does comedy in Seattle. Falling trees at the Masters almost kill people, and Bud Light may be pissing off their target market. Are genital piercings overrated or underrated, and what should the new campaign slogan for Bud Light be? What are your favorite food pairings, and would you get KO'd by the opposite sex in a professional slap competition. Enjoy another episode, and keep on laughing assholes!

Our guest is Nori Nakamura who is the owner and winemaker at Noria, a unique winery in California. When we eat Japanese food, we almost automatically think to pair it with Japanese sake or Japanese beer. On the other hand, Japanese sake has become so popular globally that you can find it at Michelin-starred, non-Japanese restaurants outside of Japan these days. Nori decided to break the preconception and now is making beautiful wine that pairs perfectly with Japanese food. In this episode, we will discuss how Nori, who used to be in the high-end hotel industry in Japan, became a winemaker, his wine-making philosophy, what types of wine go well with Japanese food, the future of Japanese food and wine pairing, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

This week Jim and Brian visit the dungeon with Rosa Hart of The Lou Review podcast and Louisville area food influencer @loufoodreviews. Be sure to listen in as Rosa takes us on her journey to eat her way along The Bourbon Trail! We drink some Green RIver Bourbon and a very Nice Angels Envy single barrel pick. Ohh, and a tremendous multi-color gin cocktail with glitter. https://thebourbonroad.com/ Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Spit Hit for February 2nd, 2023: On this episode, we discuss how to figure out which eye is your dominant eye. We also discuss puppies chewing & pooing. Then, we jump into a round of “Jason Explains” & “I've Got Issues”. We polish off this show with a draft of the best food pairings. Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on Twitter: Twitter.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers

País, known as Criolla Chica in Argentina, and Mission in the US,  was brought by the Spanish conquistadores and was South America's most planted grape for centuries until an economic boom in Chile and waves of migration in Argentina brought new and interesting grapes to these nations. Argentina has plantings of the grape, California now barely any, so Chile is the epicenter of the grape, where it is thought of as the locals' grape – something low quality and common that has been around forever but has never made more than cheap, bulk wine or wine for local consumption.  País (a.k.a., Criolla Chica or Mission), "Mission Grapes" by Hey Fritters is licensed under CC BY-SA 2.0.   But in 2007, the 200+ year old vines caught the attention of Europeans who were making wine in Chile and they began experimenting. The grape was made into sparkling wine and then into funky natural wines, which gained a following in France and in the capital city of Chile, Santiago. Today, there is revived interest in this grape, and it is making everything from Beaujolais Nouveau-like styles to some more complex, spicy, herbal yet fruit wines with great tannins and acidity. In this episode we explore the origins of this grape and what makes it so fascinating.    Here are the show notes: We discuss the overview of the grape – it's called Criolla Chica in Argentina, Mission in California, and it is grown in Peru where it is distilled into Pisco and makes some natural wine, as well as Bolivia where it is called Missionera. We will refer to the grape only as País because Chile is the epicenter of growing!   We discuss the styles of wine that País makes: rosé, sparkling, lighter and easy drinking wine, and a fortified wine called Angelica, that can last for decades     The Grape Origins: País was probably the first vitis vinifera grape to come from the Old World, we tell the alleged story of Hernán Cortes hating the native grapes and demanding that better grapes be brought. He mandated that sacramental wine be made using grapes grown from cuttings from the Old World, so the high yielding Listán Preto was brought from Castilla-La Mancha and the Canary Islands where it had been growing to make wine to restock ships for the journey across the sea.   In the vineyard País is a big cropper with big, irregular berries. It has a lot of water in the grapes which can result in a low concentration of flavor The grape is easy to cultivate, is drought resistant, and has very deep roots, especially when grown on well-drained, granite rich slopes. It likes hot, dry climates. For these reasons it deserves our attention – it could have a bright future with climate change, although it needs careful management to be good. There are many 200+ year old vines in Chile, trained in bushes. Many of them have potential to be great.      Winemaking:  Winemakers must grapple with the fact that the wine lacks concentration of fruit flavor, and that it has a rustic, rough mouthfeel due to the types of tannins in the grape. It can also have low acidity or, if picked too early, too much acidity.  Techniques to manage the grape include carbonic maceration to increase fruitiness, saignee to increase intensity, and gentle pressing and traditional winemaking to keep the balance in the wines.  Terms we discuss: Zaranda – a bamboo mat that sits over the fermentation vat. Winemakers apply gentle pressure for less tannic, more acidic wines. Grapes are then crushed by foot and left to ferment in the traditional winemaking method Pipas — large pipe-shaped vats made from native beechwood. Used for short-term aging   País Wine/Flavors País is very light in color, and light in body. Depending on how the tannins are managed, the wine can be balanced or have really rough tannins The aromas and flavors range. The wines can be spicy and complex, with earthy, herbal, black pepper, and red fruit notes. It can also be simple with red fruit notes like pomegranate, and floral notes. It's often compared to Beaujolais     Food Pairings:  Mediterranean origin food. Think about Spanish tapas or Greek meze. Lentils, black beans burgers, beans, tacos, Spanish rice     Regions Chile Today, about ~7,250 ha/17,915 acres of País grow all over Chile -- from the Atacama Desert in the north to the southern regions of Maule, Bio Bio, and Itata, where the majority of plantings lie Was a much larger part of Chile's plantings until the mid 1800s when the mining boom made some Chileans very wealthy, and they used that money to set up vineyards and winemaking operations to make French varietal wine – Cabernet usurped País.  The grape was relegated to poor regions,  especially Maule, Bío Bío, and Itata where it was kept alive by the traditional local wine, Pipeño – fizzy, light, often sweet red made of País. The grape was so cheap and undervalued that growers and winemakers have no incentive to work with it  In 2006-2007, producers like Miguel Torres of Spain and young winemaker, Louis-Antoine Luyt who was trained in Beaujolais and is a natural wine advocate began making impressive sparkling and red of País. As the wine improved in quality, others became interested in making País and blends using the grape – Bouchon, Roberto Henriquez, and Concha y Toro are some examples One of Luyt's wine labels   Argentina  According to Amanda Barnes, author of the “Wines of South America”,  “Criolla” means a person or thing of Spanish-descent, born or developed in the Americas. Music, food, people, and grapes can be Criolla. Criolla grapes are a family of grape varieties that include the first vines, and part of that is Criolla Chica.  Producers that are experimenting: Cara Sur in Barreal, San Juan  Rocamadre in Paraje Altamira (Mendoza) from old vines Vallisto in Salta     California Called Mission grape  -- Established in 1769 with the Franciscan missions, Junipero Serra Died with Prohibition, today about 400 acres left, some producers in Amador, Calaveras, Santa Barbara, and Lodi still grow the grapes and some make early drinking, natural wine of it A traditional wine and the one that was esteemed at the time was Angelica, a sticky sweet wine that apparently tastes like molasses, dried figs, caramel, and nuts. The Mission Grape, growing in Lodi, CA. Photo: Lodi Growers Assoc It's an interesting time for País. I think this is the beginning of a journey with this grape and we'll keep you posted on new developments!  Maule, Itata and Bío Bío are in southern Chile. Map (C) WFNP   Sources to learn more: SouthAmericaWineGuide.com, Criolla Grape Varieties, Amanda Barnes País - Decanter China – great article by MW Julien Boulard Wikipedia: https://en.wikipedia.org/wiki/Pais Quench: The epic tale of País, the people's grape Wines of Chile: País  ____________________________________________________ Thanks to our sponsors this week:   Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - 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 $10 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