Podcasts about Grenache blanc

Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. Audra Cooper, Director of Grape Brokerage, and Eddie Urman, Central Coast Grape Broker at Turrentine Brokerage, discuss key grape and wine industry trends, from oversupply and vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts, and future trends, emphasizing innovation, industry collaboration, and better marketing to stay competitive. 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Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. [00:00:11] Welcome to Sustainable Wine, growing with the Vineyard team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director. [00:00:22] In today's podcast, Craig McMillan, critical resource Manager at Niner Wine Estates. With Longtime SIP Certified Vineyard, and the first ever SIP certified winery speaks with Audra Cooper, director of Grape Brokerage and Eddie Urman, central Coast Grape Broker At Turrentine Brokerage, [00:00:41] they discuss key grape and wine industry trends from oversupply to vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts and future trends. Emphasizing innovation, industry collaboration, and better marketing to stay competitive. [00:01:01] If you love infield education and are on California Central Coast on April 25th, 2025, please join us at the fungicide spring tailgate hosted at Cal Poly. In San Luis Obispo, California, Dr. Shunping Ding will share updated results from a 2024 study on fungicide programs using bio fungicides and their impact on grape yield and berry chemistry. Then we'll visit the Cal Poly Vineyard to explore new powdered mildew management technologies and discuss fungicide spraying programs. With farmers from throughout the central coast to register, go to vineyard team.org/events or look for the link in the show notes. [00:01:44] Craig Macmillan: Our guests today are Audra Cooper. She's Director of Grape Brokerage with Turrentine Brokerage. And also, Eddie Urman, who's Central Coast Grape Broker with Turrentine Brokerage as well. And thanks for coming back. This is part two of a, of a, of an episode here. So, I really appreciate you folks making time to come back. [00:02:00] Audra Cooper: Thank you for having us back. We're excited to join you once again. [00:02:04] Eddie Urman: Yeah, thanks for having us. [00:02:05] Craig Macmillan: So Audra, let's start with you. In our last conversation . [00:02:17] And that was kind of where we left it that then started a conversation amongst the three of us afterward. We were like, okay, there's a lot more to talk about here. So let's do it. [00:02:24] Can you give some examples of what you mean by getting ahead of changes? [00:02:30] Audra Cooper: I think it's a sound business strategy to always try and stay ahead of the curve regardless of what component of business or what industry you're in, right? It's just a, a good strategy to have and a good philosophy to have. It's really important in this industry to continue to stay relevant and in order to stay relevant, you have to stay within the trend or ahead of the trend. [00:02:51] Being behind the eight ball is, never a good thing . You need to be ahead of the curve. A good example of that is sustainable certification. And we still have these discussions on the daily and Eddie, you can talk to this too about how often we have to talk about if you're not sustainably certified, you are cutting your buyer pool, probably roughly in half, as I mentioned in the previous podcast, and you're limiting yourself. [00:03:18] And the majority of the practices, most growers are probably already doing, and they're just not going through the certification process and getting that done. And if you look back a little over a decade ago, it was something that wineries were paying, you know, 25, 50 per ton more for, they were paying a premium. [00:03:36] And then it became more of a, this is really nice to have. And so more and more growers We're doing it as a point of differentiation in their marketing. And now today it's almost a necessity. It's no longer something that's necessarily going to get you a premium price for your grapes. It's also not necessarily a point of differentiation any longer. [00:03:55] It's a need to have. [00:03:57] Craig Macmillan: Yeah, Eddie, do you have anything to add to that? [00:03:59] Eddie Urman: No, I think that's a great example. , Audra offered up. [00:04:02] Craig Macmillan: So there's, trends around that, and there's a lot of certifications now, and I agree, I think a lot of folks don't need to be afraid of whatever the certification is, because you're probably doing a lot of those things already, a lot of common practices. [00:04:13] I think that's an interesting insight that now it's kind of becoming expected or certainly a requirement for a lot of wineries. [00:04:19] Let's talk about changes in acreage. That's where we left off last time when we were talking about the difference between vineyard removals, which have been suggested, recommended, et cetera, by a number of folks in the industry as we just are in oversupply period I've heard estimates that we may have 30 to 35, 000 acres of grapes, more than we need based on current demand. [00:04:40] how accurate do you think that is? , how bad is it on the supply side? [00:04:45] Audra Cooper: Well, I think you have a couple parts to that question, right? Let's dissect that a little bit and start with, we just got back from the Unified Wine Grape Symposium in Sacramento, and of course, during the State of the Industry, Jeff Bitter gave his annual synopsis of the nursery survey that they do annually on how many vines were sold, and they do a, A lot of data work in regards to what were removals and his number that he reported over the last two years was 37, 500 acres have been removed from the state of California. [00:05:15] He believes based on their research that another 50, 000 acres need to be removed to reach the point of balance, assuming that consumption stays at its current rate or drops just a tiny bit. [00:05:29] And when we look at our information internally, now we don't do a survey like Allied does, but we're tracking a lot of information, both with our winery partners as well as our grower partners in regards to who's doing what, and our number's a little bit higher, but we also go back four years technically going back to 2022, our number for the state of California is closer to about 50, 000 acres that have been removed, and, you know, I would argue that If consumption stays flat, certainly there will need more removals, but I don't know about 50, 000 acres more. [00:06:04] That seems like an awful lot of acres that need to be removed. If his numbers are right, that would put us back to Basically global recession numbers, which would be around 500, 000 acres bearing.  [00:06:16] Craig Macmillan: right. in the Grape Crush Report, which is an annual report that's put out by, uh, California Department Of Food and Agriculture and the National Agricultural Statistics Service, there is a non bearing acres section in there, which I always find very interesting. Are we able to glean anything from that data in terms of what's been sold, what we think's gonna go back in, et cetera? [00:06:39] I want to put a timestamp on this. So this is being recorded first week of February, 2025. So the unified was in 2025. The report that's coming out is going to be for the 2024 year. [00:06:48] What can we learn from that non bearing acreage report?  [00:06:51] Audra Cooper: So there's two different reports. the acreage report will be coming out a little bit later in the year. We're going to have our crush report come out on February 10. I think you can glean two pieces of information, but both are very similar. And that is how much acreage has actually been removed and how light the crop truly was, particularly in the coastal regions for 2024. [00:07:10] And so when we look at, for example, a 23 bearing and non bearing acreage information from the state of California they're reporting 446, 000 acres of bearing wine grapes. And if you take that at, say, 7 tons an acre, that's 3. 12 million tons. And we know with certainty at 7 tons an acre, That acreage seems pretty low. [00:07:35] It doesn't seem realistic. So unfortunately, because it's a voluntary report when it comes to bearing versus non bearing acres, I do think that the state's probably about two years behind on real data trends. And so unfortunately right now, if you were to use that report as, you know, an analysis of the industry, you'd probably be a bit off. [00:07:54] Craig Macmillan: got it, got it. Are there trends in what varieties are coming out and what varieties are going back in? Because that's often been the driving force for removals and replants, is chasing the marketplace. Are we seeing that kind of thing in California? [00:08:11] Audra Cooper: Yeah, you know, I'll I'll touch on this a little bit and then turn it over to Eddie. It's, it's really difficult to predict in our industry how and what and when to plant, right? Because you are following a trend and a trend that you're going to be lagging behind in trying to meet because of the amount of time it takes to get a crop and a crop that is productive. [00:08:31] And so oftentimes we're abridged, Yeah. Yeah. too far behind in regards to consumer trends. When we look at the central coast as a whole, there's certainly some segmented dynamics on what's being removed versus planted. And, you know, a good place to start, of course, is Paso. Eddie, do you want to talk a little bit more about that? [00:08:51] Eddie Urman: Yeah we do see some trends of, varieties, being pushed out more frequently than others. You know, for the Central Coast, a couple that come to mind are, Zin, Pinot Noir Merlot is one that historically came out. If it's still there, still going out, and then more specifically, old vines is probably the more specific categories. You are seeing a lot of Cab being pushed, that are old vines, but likely to go back into Cab if it gets replanted. [00:09:17] Audra Cooper: that's an interesting trend, because when we're looking at what was purchased based on the survey numbers that Jeff Bitter reported, he was talking about 12, 000 acres being planted based on their survey in 2024, and an overwhelming percentage was still red varietals, which really bucks the trend on what we're seeing observing boots on the ground. [00:09:41] What we've mainly been seeing planted are more alternative whites and niche whites like Grenache Blanc, Pinot Grigio Astrotico, you know, very specific alternative whites in which they're trending with DTC and kind of smaller producers. Certainly we still see some redevelopment of Cabernet as well as Pinot Noir and Chardonnay, not so much on the red blender side or Merlot. [00:10:06] Those seem to be being pulled out and not redeveloped. [00:10:09] Craig Macmillan: Are we seeing any changes or trends around Okay, I'm pushing out Cabernet. I'm going to replant Cabernet. , am I going to replant the same amount of Cabernet? Am I using this as an opportunity to plant new ground? Do we have any information about that kind of thing? [00:10:24] Audra Cooper: Yeah, I mean, to give you hard data would be challenging. I don't know that anyone really has, a hard, fast calculation of what they do and don't do in regards to, the varietal makeup of a redevelopment. And I do want to clarify, I think there's a common misconception, particularly in the coastal regions that This is new net acreage. [00:10:43] It's not new net acreage. A lot of this is redeveloped acreage, but it will be higher in productivity based on, you know, better vines, healthier vines, better spacing, new farming technology, and so forth. And so we'll have new net supply based off that acreage. In full production. When you look at the new developments, though, and it was save paso cab, for example, it's really difficult to say, Oh, well, let's do 50 percent cab and 50 percent red blenders. [00:11:14] I mean, that's a tough decision to make. And you're really making a a pretty risky bet. I think for most people, they're going to plant to the site and also to the trend in the market. And so oftentimes, for example, again, Paso Cab, you're still going to have Cabernet largely go back in on those redevelopments. [00:11:31] When you look at Santa Barbara County, I think they're diversifying a little bit more than they had been in the past. You're not largely just Chardonnay Pinot Cab. You're also seeing alternative reds and whites being planted in that area. Monterey County, when you look at that region, it tends to be a little bit more mixed bag, but still largely chardonnay then in the southern Monterey County area, cabernet and red blenders. [00:11:54] Craig Macmillan: Do you have anything to add to that, Eddie? [00:11:56] Eddie Urman: As far as the rate of what's going back in the ground, you know, in acres. I think as far as East Paso goes Monterey County, Santa Barbara County, we're seeing contraction as far as more acres coming out that are going back. The only area we do see more plantings that are new, it is in the West side of Paso. And it's substantial. I think there's a good amount of acres that have gone in the West side. [00:12:17] Being from the growing side, I think we always wanted to diversify away from Cabernet and Paso Robles specifically, but the reality is the majority of people still want to buy Cabernet. So if anything, I'm worried that growers expect other varieties to try to diversify their portfolio that might not match the demand. [00:12:37] Craig Macmillan: Right, right. And speaking of demand. , we're talking about land and grapes, what's the current state of the, the bulk wine market where you'd expect a lot of the sovers to go where are we kind of at and what do you think are going to be the impacts on the bulk wine market with the replanting? [00:12:53] Audra Cooper: currently right now, listed available with us is about 28 million gallons. We anticipate that it will climb to probably 30, maybe past 30 million gallons at the peak of listing this year, which is typically early summer. In large part, that's still 2023 vintage. However, we do still have some 21, 22, and of course now new 24 is being listed. [00:13:18] The rate of listing is not being eclipsed by the rate of, you know, attrition decline in regards to bulk wine being removed from the market, whether that's through sales or higher and better use internally for those who are listing it. So we still have an off kilter balance there and certainly dramatically an oversupply and that dynamics likely to continue for the next couple of years until we see consumption increase and, and therefore increasing demand for new products. [00:13:45] Typically when we've seen these large increases in availability, what's gotten us out of it is the negotiants who are developing new brands, particularly when we look back to the premiumization sector. We saw a lot of middle tiers, you know, the likes of Duckhorn and Joel Gott and several others who were growing programs that they may have had for a couple of years, but they were very small and they've broadened those to other Appalachians or California and went to the bulk market first to kind of grow those programs before they started grape contracting. [00:14:16] So we're going to need to start seeing that trend in order to clean that market up. [00:14:19] Craig Macmillan: And so that's, that's basically good news, you think, for the bulk wine supply going down the road. [00:14:23] Audra Cooper: I think. In the future, it is in the short term. It's rather painful to have that amount of availability, right? We've been tracking this for the better part of three decades, and there's never been a single calendar year in which we've carried this amount of inventory, particularly going into last harvest, it was the highest inventory we'd ever seen in our tracking. [00:14:44] Keep in mind that this is what's listed available for us. This is not going out and taking inventory of what everyone has in tank that they're not necessarily going to bottle or they don't have a program for. So you can easily maybe double that number and that's what the likely availability is. [00:15:03] Craig Macmillan: Eddie what do you think is going to happen with pricing on on bulk wine? Yeah, I know that you're a specialized in grapes. But obviously those growers are concerned about what's going to happen to those grapes. From the grower side, how attractive is it right now to turn product into bulk wine, do you think? [00:15:21] Eddie Urman: I would say it's very, very, very much not attractive. Uh, we would. Not advocate for that in most scenarios for growers at this time regarding bulk pricing, you know, bulk wine, obviously we have bulk people who have better insight than Audrey, but in general, it's not going to be good. We don't, we don't foresee an increase in price as. we're obviously seeing an increase in supply of bulk wine, that typically is going to still have more downward pressure on price. And as far as growers bulking wine, it's, I think, a very risky game right now. You know, bulk wine does have a life expectancy, to Audra's point earlier. And, know, if you bulk it now, you have to sell it eventually to make your money back. [00:16:02] And then on top of that, you have to carry those costs with today's interest rates.  [00:16:06] Craig Macmillan: Right, right. So, prices for bulk wine right now, I'm guessing have been on the decline for probably a couple of years. Is that accurate? [00:16:13] Audra Cooper: Yeah, that's an accurate statement. If I were to really think about how long they've been on the decline, I would say probably mid, mid calendar year 2023 is when we start to see the downturn of the market be very, you know, impactful on pricing and overall demand. And of course, increasing inventory is really when that trend started. [00:16:34] I want to kind of go back to what Eddie was talking about regarding you know growers making bulk wine and and how risky that is, you know, we have a saying internally and it's so Elementary, but it's so applicable to these times. Your first loss is typically your best loss or your least loss and so it's really important when you're looking at alternative to market Whether or not you're actually going to be able to optimize how much investment you have in that product, and more often than not, when you're making grapes into bulk wine as a grower, you're not going to have the wherewithal to compete with a competitive set, other wineries, or large growers whose business models incorporate making bulk wine as a producer. [00:17:15] So you really end up being on the losing end of that game. [00:17:19] Craig Macmillan: Eddie, do you see price pressure on growers? Are prices being negotiated down or contracts being changed or not renewed? And if so, does that vary by region, do you think? I know you specialize in the Central Coast, but just from what you know. [00:17:34] Eddie Urman: I think for the Central Coast, it's easy to say that there's still unfortunately more cancellations or evergreens being called and their contracts being executed. There is some activity of people being willing to look at stuff and even make offers, which is good news, but typically it's at a lower pricing. [00:17:51] Craig Macmillan: This is for both of you if I'm a grower and I'm facing this situation both what I can get for my price and then also what the chances are of me selling my stuff on the bulk market, is this a situation where we're maybe better off not harvesting all the crop or mothballing some vineyards for the short term? [00:18:08] Eddie Urman: Yeah, I mean, I think in general, the less we pick this upcoming season that doesn't have a home, you know, the better off if it's picked for, uh, a program where it's actually needed, that's great, but bulking one on spec or taking in more fruit because it's cheap or very, you know, very low cost is not going to be a good thing. good overall thing for the industry. [00:18:30] As far as mothballing, we've talked a lot internally. This is where the conversation came in last time about making tough decisions and being intentional about how you're going to farm or you plant going into the season as a grower is, you know, mothballing is very controversial. [00:18:45] I think for our team, as far as whether it truly works and can you truly come back after it's done, if you're mothballing a Vineyard that's at the end of his life expectancy. You're probably just delaying your pain one more year. Cause it probably will not come back. If you're mothballing a five year old vineyard, maybe it's something that's a different story, but a real tough decision. [00:19:06] Mothballing a young producing vineyard most people are not in that situation. [00:19:12] Audra Cooper: Yeah, I mean, I want to expand a little bit on the, the mothballing and not harvesting fruit. I think it's really important that, you know, while this is a rather negative time in the industry and it's really easy to be very pessimistic. I do want to be optimistic about the needed outcomes and the solutions and the pain that's still rather prevalent in our industry to get kind of to the other side of being healthy. [00:19:36] I do want to be optimistic about some of the newer plantings that we've seen basically since 2012. There is a lot of new to middle aged vineyards that I really hope continue to stay in the ground. They need to stay in the ground because they are the highest and best fit for some of the newer style products in wine. [00:19:54] And we need to be able to continue to keep our wine quality elevated. And so while certainly there's vineyards that need to be removed or, or mothballed and taken out of production, there's also the flip side of that where there's a huge need for some of the. better vineyards and the more sought after vineyards or the vineyards that are priced right for the program that they're going into. [00:20:16] So this is kind of a double edged sword in the sense that yeah, we need plenty of production to be pulled out of the supply chain, but at the same time there's a huge need for very specific supply. So I want to be very careful in classifying those items. [00:20:30] Craig Macmillan: Right. And that brings me to my next question Audra there must be regional differences. Yeah. Yeah. In these patterns, I would assume some areas maybe are a little bit more protected from this kind of contraction or, or expansion over supply and others probably really bearing the brunt. I would guess. Do you see patterns at the state level? [00:20:48] Audra Cooper: I see patterns at the state level, but I can even bring it down to the central coast, even so far down to like even Paso right now. And Eddie and I have been talking about this a lot. You know, we saw a huge uptick in available inventory for east side AVA Cabernet and red blenders and even some of the white. Over the last two years, particularly last year in 2024, [00:21:11] and now we're seeing that dynamic shift from the east side climbing and available inventory. And now the west side is where we're seeing most of our listings come from over the last couple of weeks. And so we're now seeing it kind of push into more of the premium luxury tiers as far as this oversupply and the contraction and the kind of the pain points. [00:21:29] And so we are moving through the channels. Which I know again is, is difficult to hear and it's a very negative position to be in the industry, but it's also a sign that the market and the supply chain is moving through what it needs to move towards in order to come out the other side of this thing on a healthier end. [00:21:48] We comment on this a lot where. You know, it's going to get worse, dramatically worse for a short period of time before it gets better. And we're starting to see kind of the beginning of that position. [00:21:58] Craig Macmillan: What about the San Joaquin Valley? San Joaquin Valley? [00:22:02] Audra Cooper: is actually typically leading the charge in regards to our market, particularly our supply aspect of things, both in grapes and bulk wine. And so when we see A retraction in our industry or oversupply. We typically see it in the interior of the central valley first And when we see kind of a new, Growth stage we see it over there first as well And so they're ahead of us by one to two years Currently and then it kind of follows into the central coast and then up into the north coast and what i've seen Historically when you look back at markets and you look at kind of the time horizons of these things how? Long they live and what pushes the momentum of these markets. You'll typically see it last longer in the Central Valley, tiny bit shorter in the Central Coast and a lot shorter in the North Coast. The North Coast usually doesn't see quite as long of a pain period as the other two regions do. And there's, there's a lot of reasons that we probably shouldn't get into today because it would be a whole nother topic of conversation. [00:23:00] But I do think that the Central Coast right now has got another challenging year ahead of it. But also I think that the on ramp to a more positive industry is a little shorter than what I think people are giving credit for too because a lot of the work is being done, we just got to get through these major pain points first. [00:23:19] Craig Macmillan: We know that consumers drive demand for wine and hence wine grapes but are there other economic forces or political forces or regulatory forces that put pressure on this grape market aside from just consumer demand? [00:23:32] Eddie Urman: again, but 1 of big 1s is, put, it could put pressure to the positive or negative on our industry. We don't really know yet. It's still to be determined. when I read this question, the other thing came to mind to me is, is from a grower's perspective ensuring that you're growing. The compatible correct grapes for your region or varieties or it's staying within where you need to be. If the market for, for example, Chardonnay went through, went to the moon, it doesn't mean everyone in Paso should plant Chardonnay, [00:24:00] even though that's the hot variety, right? [00:24:02] It wouldn't be the best variety for most areas of Those are some of the quicker things that come to my mind. I'll probably elaborate. [00:24:10] Audra Cooper: I think to expand upon that, certainly regulations regarding, you know, water usage and irrigation is is a huge factor. And, and Eddie, you could probably do an entire podcast on that particular topic. And I'm sure that you guys have actually, Craig in addition to that, you really look at the economic environment in which people are growing grapes and producing wine. [00:24:32] And the economy of it is getting, you know, more and more difficult. The margins are getting much smaller. You can argue that more often than not people are taking losses year over year. And that puts a ton of pressure on their cash flow. In addition to that, when you look at the lending environment as well, that's become a lot more say, non conducive to being able to continue with business. In a lot of cases, [00:24:57] we have a handful of clients, if not more, who are questioning, do I prune because I don't necessarily have the same operational loan that I've had over the last couple of years and I've been taking low grape prices in order to survive to the following year, but you can only do that so long before it catches up to you. [00:25:14] And then we have another group or another segment of clientele who will prune, but may end up having to throw in the towel sometime, you know, mid summer or sooner because they don't have enough capital to continue with the grapes or you know, not sold. And then you look at the producer side on the winery side, and, and they too are getting crunched. [00:25:32] You know, we often talk about how low grape prices are, but we forget that, you know, wineries are getting crunched on their bottle price as well in order to nationally distribute. You know, what you see on the shelf as a price point does not necessarily mean that that's a price point to that producer. So the economies of this industry are getting more and more difficult every single year. [00:25:52] Craig Macmillan: Eddie, especially, are you seeing trends towards things like mechanization to try to keep costs down? [00:25:58] Eddie Urman: Yeah, absolutely. I mean mechanization and then automation and the vineyard or two, the , you know, hottest topics so here. And people were definitely making the efforts to try to implement those as they come available. The difficult thing can be oftentimes it's investment in equipment. That's very expensive and you have to truly consider is it going to, is it economically feasible to invest in that equipment and what's the payout time going to be based upon the amount of acres you're farming or how many passes you can do with that piece of equipment. So we're, we're seeing it happen, which is great. [00:26:31] It's innovation and it's heading us in the right direction, but at this point, a lot of it is still quite expensive and not everyone could participate for cost reasons. Yeah. [00:26:41] Craig Macmillan: Going forward, we've talked about this a little bit in terms of how different regions are kind of more paying for longer and some a little bit less and et cetera. And this then translates into the wines that are out there. Audra, you'd mentioned you know, the potential of negotiants to come in and help to alleviate the market. [00:26:59] That's definitely what happened in the nineties from my memory. We saw a lot of negotiate brands pop up because there was a plentiful supply for some of those years. Are there things that companies or government or grower associations, are there things that organizations could do to advise growers or help move people in the right direction in terms of kind of what they need to do? Is the viticulture consulting community? Taking these things into account Eddie, let's start with you, [00:27:29] Eddie Urman: that's a big question. there are plenty of people giving good advice in the industry and growers do have resources to reach out to, but it's very difficult to hear information that doesn't. Align with what you would like to do, right? So taking out our emotions from this from the equation and say, okay, does it really make sense to do this or to do that? Where where's that going to leave us and is that going to be in a position? To move forward in a better, know in a better new industry or new, you know New time in this industry when things rebound there's information out there, but it is difficult extremely difficult right now for growers and wineries to make decisions [00:28:09] Craig Macmillan: Yeah. That's the challenge when you have something like this, where it's individual decisions that lead to mass outcomes. It's hard for me as an individual to say, okay, well, I'm going to do my part. I'm going to keep these 10 acres out of production. Especially when I can see that I could sell to somebody. It's a tough go. Go ahead, Audra. [00:28:24] Audra Cooper: So I'm gonna go off on a tangent here a little bit. [00:28:26] Craig Macmillan: do. [00:28:28] Audra Cooper: I don't know, you might not welcome this one. So, you know, some people know this about me. I'm a pretty big Tony Robbins fan. And, You know, for some of you who don't know who that is, he's a self help guru that does a lot of different events and has written a lot of books and he has a philosophy and a saying that he utilizes through most of events, which is where focus goes, energy flows. [00:28:51] And unfortunately, we have not done the best of jobs being positive about ourselves in the industry, out there in the media, that ultimately is consumed by the masses. And so, I've been on this huge bandwagon about, when we're talking to the media, obviously we need to be rooted in reality, but we need to be as optimistic as we can about who we are and what our why is. [00:29:16] And I think oftentimes when we have these downturns, and this one's a pretty deep one, admittedly. That's the rooted in reality, right? But in these downturns, we tend to turn very, very pessimistic and we fail to remember that to some degree or another. We've been here before, and there have been a lot of innovations and activities and work and leadership that have pulled us out of it, and so we need to remember our history a little bit, I think would be my recommendation there, and I think a lot of the associations do a great job In reminding everyone what the historical background is and in some of our why Paso Robles Wine Country Alliance is a great example of what an association can do for a region on a national and international level. [00:30:03] I will continue to sing their praises because I think they've done a beautiful job in what they've done over the last 15 years. When you look at You know, what's happening from a government and regulation standpoint, you know, we have to band together as a community and be loud voices. We can't just rely on our neighbor or our representative to be our representative voice. [00:30:25] We need to make sure that we continue to be out there and loud. The other thing too is. We have a community, but we have a tendency to not keep collaboration consistent, and I would love to see our industry collaborate a little bit more, particularly on social media. I know that there's a lot of people probably listening to this right now thinking, why is social media even a remote solution? [00:30:48] But the amount of consumption from the younger generation that are now of drinking age that have not adopted wine as a beverage of choice, consume a huge amount of social media, more than they do TV, more than they do reading, more than any other culture. aspect of information gathering or any other platform that's available to them. [00:31:10] And we have an opportunity to band together and collaborate and change the algorithm regarding wine on social media. And I love to see us do that. We haven't done it. And there's various methods of doing that. And again, could probably be another podcast. I'm by no means the foremost expert on that, but our collaborative efforts. [00:31:27] We'll just drop that because I don't even remember exactly [00:31:30] Craig Macmillan: I think that's sound advice And it's always been a challenge. We do have some statewide Organizations that have that mission. They have a lot on their plate But I agree with you. I think that that is definitely the route or it seems to be the route There's more more research coming out that's showing that Not just the time but also like where people get their news You know, it shows you how important that is to them, how important , that venue is to them. [00:31:55] Eddie Urman: 1 of the things for me to extrapolate on that a little bit. What Audra was talking about is unified at the industry hot topics. Um. Rock mcmillan talked for a minute. The ceo of silicon bank about the wine industry Not itself and taking market share from itself, but taking market share from wine from beer from spirits They've clearly done that to us. [00:32:18] I mean It's a competition. It is what it is, and we've not done a great job marketing To younger, younger generations, everybody knows that everybody repeats it, but what are we going to do about it? And how can we as an industry figure out how to do a better job getting people exposed to wine, getting people to enjoy wine? [00:32:37] Audra Cooper: Yeah, I like that, Eddie. It's time to get aggressive and it's time to re enter wine in the conversation of culture and being part of the daily lifestyle. We've let it kind of fall by the wayside and it's time to get aggressive about what wine can be and was and should be here in the near future. [00:32:57] Craig Macmillan: right. You'd mentioned, you know, what's happened in the past. Audra, are there lessons that we learned that we are forgetting from 20 years ago or lessons that we should have learned 20 years ago that might help us now? [00:33:11] Audra Cooper: it's, that's an interesting question, and I think it is a great question of merit, because history does tend to repeat itself I think we need to get better about predictive trends, and I don't know what the answer is to that, I just know that we need to do that and again, we, we kind of talked about it early in the podcast here that, you know, it's really hard to plant a trend, because you're usually behind the eight ball on it. [00:33:38] And I think that we need to get better about how we plan for the future. I think we forget that, you know, Robert Mondavi and the Gallo's and, and countless others who came before us really went out. To the masses and marketed wine, not just their brands or their programs. They were out there to make sure that they were representing the wine industry and the product that we produce first and foremost. [00:34:06] And so I think there's that element. It's not necessarily missing, but it's not loud enough and it's not aggressive enough. And so we definitely need some leaders to come forward in that regard and really push the initiatives. That we fought so hard to stay in business for. When you look back historically to, I think we have a tendency to kind of do the blame game a little bit. [00:34:28] Like, you've planted too much over there on the coast and you've removed too much of the northern interior and you're charging too much up there in the north coast. And the reality is there's a place. For everyone to play and instead of being the competitive set that we are, again, to Eddie's point that Rob McMillan made as state of the industry, we should be looking at how do we take market share from our competitors, which are beer and spirits, RTDs, and so forth, not from each other. [00:34:57] Craig Macmillan: Yeah, that makes a lot of sense. It sounds like it's a time when we need to see some new leadership step up or some folks to take leadership roles which is always kind of scary. [00:35:08] Audra Cooper: It is. It's, it's, you know, here's the, the beautiful thing about emotion though. It's usually a call to action. So if we get scared enough. Someone will do something and I think we're just about there, and, and there's probably people working in the shadows that we're not aware of that will probably come forward here soon, you know, there's great leadership at CAWG level with their association as well as the Wine Institute, they're working hard every single day to be lobbyists , for our industry and to be making sure that they're representing our issues and finding solutions, solutions. [00:35:40] You know, one of the big things that I've learned over the last couple of years, particularly this last year, is, is that we are all responsible for our future and making sure our future is compelling. And so we need to be supporting those associations and paying attention to the relevancy of the information that's out there. [00:35:55] Craig Macmillan: Yeah, that's excellent. This is a, again, kind of a, kind of a tangent and it may not lead anywhere, but I, I just had this thought. You were talking about sustainability certifications and how important they are for growers now. Do you think that communicating the sustainability story of wineries and probably done at an individual level and then spreading out from there do you think consumers would respond to that? [00:36:17] Eddie Urman: Yeah it's hard to say because marketing is not my forte, but I, it sure seems like with the trends as far as health conscious and all this, I think it would resonate with them. It really should. And it's something we should probably capitalize on more as an industry in general. Yeah. [00:36:33] Craig Macmillan: That's interesting. Well do you have, does anybody have like a final message or one thing you would tell growers on this topic? Audra, [00:36:40] Audra Cooper: Well, we covered a lot of topics today, and I think I'll leave everyone with the same thing I said earlier, Where focus goes, energy flows, and if we're focused on the negative, and we're focused on how tough the industry is right now, that's where we're going to be. If we're focused on solutions, we'll find one that works, and it's going to be different for everyone. [00:37:04] Everyone's solution may look a little bit different. This is both an individual and industry wide issue that we're facing currently. with the downturn in the industry and the extreme oversupply. But I have faith that the work that's already being done will pull us out of this. We just need to get innovative in how we market to new consumers. [00:37:26] Craig Macmillan: That's great. Where can people find out more about you folks? [00:37:29] Eddie Urman: on our website. , you can get our information on there and reach out and contact us. Anything else Audra. Right. [00:37:44] Audra Cooper: Year you can go to our social media Turrentine Brokerate or you can find me at GrapeBroker on Instagram. You can also call us or email us or text us if you'd like, or smoke signal us too, although please don't carry fires. [00:37:50] Craig Macmillan: Anyway, right. Well, thank you so much. I guess today we're Audrey Cooper she is a director of great brokerage at Turrentine. Brokerage and Eddie Urman, who is the central coast, great broker Turrentine. Thank you both for being here and having such an interesting conversation. It's an important topic with a lot of question marks, lots and lots of questions, but I think we had some good things come out of it and I really appreciate it. [00:38:11] Audra Cooper: All right. Thank you.  [00:38:17] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by wonderful laboratories. Wonderful laboratories. Operates two state of the art high throughput laboratories to support pathogen detection and nutrient analysis. The team provides full service support to customers with field sampling, custom panels, and special projects. Their customers include pest control advisors, growers, consultants, seed companies, backyard gardeners, researchers, and more. [00:38:45] Make sure you check out the show notes for links to Turntine brokerage. Their previous interview on the Sustainable Winegrowing podcast, that's number 259, wine Grape Market Trends for 2024, plus other sustainable wine growing podcast episodes, including 265. How to stand out on social media in 2025 and 268 how to tackle leadership transitions successfully.   [00:39:10] If you'd like this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. [00:39:16] You can find all of the podcasts@vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. Until next time, this is Sustainable Winegrowing with the Vineyard team.   Nearly perfect transcription by Descript

With 600 acres, a polo field, a lake dock, and even a zebra and camel onsite, the Folded Hills Winery and Farmstead in Santa Barbara is able to create unique and memorable experiences. Kim Busch, Founder and Co-Owner, and Kylie Enholm, Director of Operations, discuss how they bring this vision to life through the platform of Rhone varietal wines. From hiring for the “hospitality gene” to having a full-time events manager, Folded Hills is creating memories they hope to get people to tell their friends and add to their wine club program. Detailed Show NotesFolded Hills founding - intended to grow and sell grapes, vineyard manager convinced the Busch's to start a label, Folded Hills ties into family historyHeritage labels - e.g., Lilly Rose after Lilly Anheuser (grandmother)Photo labels (reserves) - mostly from photos the Busch's took themselvesFolded Hills overview600 total acres for Homestead, Farmstead, private ranchSouthernmost winery in Central Coast, right off 101The urban tasting room in Montecito, Homestead (winery tasting room), and Farmstead at the wineryRhone varietals (Grenache, Syrah, Clairette Blanche, Marsanne, Grenache Blanc)~5k cases/year98% DTC, would like to increase wholesale to 10% for more exposureHas its own polo fieldVisitation~8-10k visitors/year total~2.5k in Montecito (more club members, a “Cheers” vibe), rest at HomesteadMainly from Santa Barbara, Ventura, San DiegoCreating memories through events differentiates Folded HillsSparkling rose launch party in Montecito - brought in a mini horse with a unicorn hornLaunch vinyl nights (Thurs, Sun) in MontecitoDoes 1 large event/month at estate Homestead - e.g., polo games, tailgate contestOktoberfest - beer & wineAnimal feeding (including zebra, camel)Prices events to primarily cover expenses (range from $15 - 195 winemaker dinners)The focus is on creating memories vs selling wine to create word-of-mouth buzzAndy's dad said “making friends is our business.” - he created beer and baseball while owning the St Louis CardinalsHospitality differentiation through events and experiencesHas a full-time events managerEnabled by lots of land (600-acre ranch), private lake dock, ATV group tours in the vineyard, animals to feedHomestead appeals to families (w/ Farmstead - U-pick fields, animal feeding)Hires people w/ the “hospitality gene”Wine club benefitsWine is the biggest draw (“purity” of wines believes does not lead to “stuffy nose” or “headaches”)Word of mouth around Folded Hills taking care of club members (access to private lake, private ranch)~10% of club members are local (live w/in 1 hour), next largest group from St Louis (does ~2 events/year, launched brand in St Louis)Get 15% off organic produce at FarmsteadPlan to relaunch farmstays on a adjacent private ranchFarmstead - “heart of soul” of brandBest sellers - animal feed, ice cream, baked goods~30% of visitors go to both Homestead and Farmstead, increasing as tasting room visitors now given free bag of animal feedSanta Barbara wine region differentiation - diversity, 75 varieties grown; unique climate (transverse mountain range) Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

In this episode, I sit down with Jason Haas, proprietor of the renowned Tablas Creek Vineyard, a leader in California's Rhône varietal revolution. Join us as we explore the fascinating journey of Tablas Creek, founded in partnership with the iconic Château de Beaucastel from Châteauneuf-du-Pape, France. Jason shares his deep knowledge of the unique characteristics of Rhône varietals that thrive in California's terroir. Whether you're a Rhône enthusiast or new to these varietals, this episode offers insights into the grapes behind one of the world's most revered wine styles. And a special thanks to Coravin, our sponsor for this episode, for giving wine enthusiasts the chance to explore wines one glass at a time without uncorking the entire bottle. Tune in for an inspiring chat, and don't forget to pour yourself something special! Cheers! If you want to skip ahead: 02.23: How the relationship started between Tablas Creek and  Château de Beaucastel 07.15: Why choose Paso Robles wine region for planting Rhône Varietals 10.55: Terroir differences further inland in Paso Robles where more  Bordeaux, Spanish varietals and Zinfandel are being planted 13.09: How does the Adelaide AVA region where Tablas Creek is, compare to Châteauneuf-du-Pape 15.17: The best advice recieved from The Perrin Family of Château de Beaucastel 18.00: The Challenges of importing cuttings from Château de Beaucastel and the complications of them passing their quarantine 23.32: Muscardin - the final grape to be imported and soon to be released as a single varietal 25.12: Tasting the flagship red - Espirit de Tablas Rouge 2020 and what each varietal adds to the blend (Mourvedre, Grenache, Syrah, Counoise, Vaccarese, Cinsaut) Vinvm (2017 vintage) £50.30 30.12: The benefits of Mouvedre being the lead in the wine 31.31: Vintage differences, the fires of 2020, and five year drought 36.04: Tasting the flagship white- Espirit de Tablas Blanc 2020 and what each varietal adds to the blend (Roussanne, Grenache Blanc, Picpoul Blanc, Bourboulenc, Clairette Blanche, Picardan) Vinvm (2019 vintage) £44.05 40.22: Comparing the 2019 vintage to 2020 41.50: Discussing the single grape varietal wines 45.48: Growth of Rhône Rangers in California and the Tablas Creek Nursery supplying them   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.

Dennis and Denise have a budget-friendly show tonight, with each wine costing less than $10. We randomly selected and tasted three white wines. Also, see if you can catch ten references to different songs.See if Dennis and Denise can figure out what wines they are drinking tonight. Tonight, our three wines include:2022 Bouchard Aine & Fils, Chardonnay, purchased at Costco for $9.99. Wine Enthusiast scored it a 92. It has between 11% - 14% alcohol. Floral notes on the nose, Palate is rich with vanilla, lemon, and peach notes.2023 Famille Perrin, Cotes Du Rhone Reserve, from Costco for $9.99. 13.5% alcohol. Made from Grenache Blanc, Marsanne, Roussanne, and Viogneir. Nose – floral, apple, and peach. Clean and balanced with minerality. Serve with Mediterranean food, white fish, white meat, and Asian food. Serve at 50 degrees.2023 Vignobles Lacheteau. We purchased this 100% Sauvignon Blanc wine at Trader Joe's for $6.99. It is fermented in stainless steel tanks with 11.5% alcohol. According to Blonde Voyage Nashville https://www.blondevoyagenashville.com, it has a pale/medium straw color, lemon, peach, green apple. It has slight grassiness on the nose with moderate acidity. Serve chilled. Perfect with cheddar, Gouda, or Havarti cheese. Also pairs with seafood. Next week we will have something a little different. The Episode is called “What is Your Perfect Wine?” The two wines we will taste include: 1. 2022 Gerard Bertrand Rose. We purchased this wine at Costco for $12.99. 2. 2016 Rivallana Rioja Reserva that was purchased at Costco for $9.99.

In this episode our two, garrulous gringos of the grape get a grip on Grenache, which makes the grade in a great many wines, though its graduation from the grottiest of gripe waters to the graceful grandiosity of Chateuneuf Du Pape isn't greatly grasped. Grin with gruntled glee as our grandee of the grape, Jason, grows grandiloquent on Grenache's greatness, whilst gregarious grasshopper, David, grunts with gratefullest gravity. Lirac ‘La Fermade' Blanc 2023 from Richard Maby Domaine Du Clos des Fées Grenache Blanc 2022 from Hervé Bezeul Chateauneuf du Pape 2022 from Jean Pierre and Emilie Boisson Migliarina Grenache 2018 from Carsten Migliarina Tinto Nero Garnacha ‘Calico' 2022 from Jeff Mausbach and Alejandro Sejanovich Domaine de Montcalmès Grenache 2020 from Frédéric Pourtalié

Send us a Text Message.Yes, it's true, they make Grenache is white as well as red! And it's a great summer wine! Popular in the Catalonia area of Spain where it is known as Garnatxa Blanca, and in the Rhône area of France where it is often used as a blending grape and known as Grenache Blanc, White Grenache is a tasty, complex, and food friendly white wine that deserves more attention! After tasting and reviewing it in this episode, we were surprised that this is not a more well-known wine. It is a perfect pairing for fish, and it is also a wine with a wide assortment of tastes and fragrances that were kind of exciting to find. I mean, we all need a little excitement in our lives, right?!? Join us on this last of our five straight episodes focused on the wines of northern Spain! Wines reviewed in this episode: 2021 Celler Xavier Clua Terra Alta El Sola d'en Pol Blanco, 2022 Herencia Altes Garnatxa Blanca.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Join wine enthusiast Austin Beeman as he introduces you to PasoSecco, the first and only Charmat-style sparkling wine made exclusively with grapes from Paso Robles, California.  In this video, Austin talks with PasoSecco's founder and vintner, Chris Kern, to discuss the unique process behind this refreshing and delicious sparkling wine. https://pasosecco.com  Learn about the Charmat method, a tank fermentation style primarily used in Italy to make Prosecco, and how it differs from the traditional champagne production method. Discover why Chris chose to showcase Paso Robles' legacy and quality by using Grenache Blanc, a white Rhone varietal, as the base for PasoSecco. Chris also shares his passion for the Paso Robles wine region, highlighting the small-town feel, supportive winemaking community, and the perfect growing conditions that allow for the creation of world-class sparkling wines like PasoSecco. The tasting notes of PasoSecco, from the fresh-squeezed lime and green apple candy on the attack to the lemon curd flavor mid-palate and the clean, quick finish thanks to its high effervescence. Find out why this mouth-watering, high-acidity sparkling wine pairs perfectly with a variety of dishes, from oysters and fried chicken to creamy cheeses and fettuccine Alfredo. Finally, get insider information on where to taste PasoSecco for yourself during your next visit to Paso Robles. #PasoSecco #PasoRobles #SparklingWine #CharmatMethod #GrenacheBlanc #WineTasting #CaliforniaWine #prosecco THIS IS EPISODE 101 OF UNDERSTANDING WINE WITH AUSTIN BEEMAN http://www.austinbeeman.com/podcast  SPECIAL THANKS:  Chris Kern https://pasosecco.com  https://forgottengrapes.com  Thank you for helping with the coordination and planning of my enter Trip to Paso Robles and the Central Coast, California. EQUIPMENT: Main Camera: Canon R8 https://amzn.to/486cHQf  2nd Camera: DJi Pocket 2 https://amzn.to/3GEwqL3  Mic: Audio Technica AT875R https://amzn.to/3TaIfAn  Travel Bag: Peak Design Travel Line Backpack 45L. https://amzn.to/41b6FvA  Camera Bag: Peak Design Everyday Messenger Bag. https://amzn.to/481yGaU  FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com  Instagram: https://www.instagram.com/austinbeeman/  TikTok: https://www.tiktok.com/@austincbeeman  WORK WITH AUSTIN: http://www.austinbeeman.com/about-me  or acbwine@gmail.com   --- AUSTIN BEEMAN… is a veteran of the wine business with nearly a quarter century's experience in Marketing and Sales (wholesale, retail, & DTC.) Austin has a deep knowledge of the global wine business with expertise in Wholesale Distribution, Brand Management, B2B & B2C Fine Wine Sales, and Wine Marketing with Quantifiable ROI. Austin Beeman most recently executed on that expertise for Cutting Edge Selections as Vice President of Marketing / Brand Manager Emerging Regions. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and has reached nearly one million wine lovers around the world. Austin holds the prestigious MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

Look, I'm bleeding Syrah@tensleywines @cormorantcellars #wine #Syrah #CabernetSauvignon #podcast #radio #winelover Co hosts : Good ol Gal Denise, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS – Dive into the depths of Santa Barbara County with the Sips, Suds, & Smokes crew as we swirl, sniff, and sip our way through a lineup of Tensley Vineyards' exquisite Syrahs and a standout Cabernet Sauvignon. We also dabble with the diverse and organic offerings from Cormorant Cellars, showcasing their mastery of old-world winemaking techniques. From the cool climate Turner Vineyard Syrah to the sun-kissed Tensley Estate Vineyard Syrah, and the intriguing Cormorant Cellars Red Blend, we're uncorking the stories and the flavors that make these wines sing. Whether you're a fan of bold reds or searching for the perfect wine to accompany a charcuterie board or a sizzling steak, this episode has a glass raised for you. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:6:01 Cormorant Cellars Sauvingon Blanc 2021 3 SIPS13:41 Cormorant Cellars Grenache Blanc/Marsanne 2021 3 SIPS18:29 Cormorant Cellars Chardonnay 2021 3 SIPS22:53 Cormorant Cellars Red Blend 2021 3 SIPS29:04 Tensley Syrah Turner Vineyard 2022 4 SIPS31:16 Tensley Fundamental Cabernet Sauvignon 2021 4 SIPS37:22 Tensley Syrah Tensley Vineyard 2022 4 SIPS46:13 Tensley Syrah Colson Canyon Vineyard 2022 3 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @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.Enjoying that cool 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 SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: 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: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobWine Podcast, Wine Tasting, Sauvignon Blanc, Grenache Blanc, Chardonnay, Red Blend, Cabernet Sauvignon, Syrah, Organic Winemaking, Old World Style Wines, Cormorant Cellars, Tensley Vineyards, Dry Creek Valley, Santa Cruz Mountains, Sonoma Wine, Monterey Wine, Santa Barbara County Wine, Wine Rating, Wine Pairing, Wine Varietals Hosted on Acast. See acast.com/privacy for more information.

Dan and Raghni. Raghni Naidu of Naidu Wines is back as our guest on California Wine Country with Steve Jaxon and Dan Berger. She was on CWC once before, on this episode of August 25, 2021, with Harry Duke sitting in for Steve Jaxon that day. Her story begins in India where she was born and raised. Her mother was always searching for interesting flavors in the kitchen and brought Raghni up to appreciate fine flavors. When she travelled overseas, she brought back recipe books and seeds that she planted in their kitchen garden. She moved to Melbourne, Australia to attend university. She already had some family in that city and her father was doing some business there. There she learned of many wonderful cuisines and she also met her husband there. They married and moved to the Bay Area in 2006 where she and her husband enjoyed the local food and wine culture. After a vacation in Provence, they started searching for a place to start the winery. She purchased the vineyard in 2018 and began making wine and offering hospitality in the large house on the property. She feels a sense of responsibility to focus on the highest quality of production. Dan Berger and Steve Jaxon both notice the excellent quality in the 2022 Chardonnay that they are tasting. Dan notices the great acidity “the secret weapon of all these good wines” and the lower alcohol, having been perfectly harvested. Pinot Noir: It's the Loir! They had Pinot Noir on the property when they purchased it, but they also have begun making other varietals. (Steve reminds us that by law, if you're growing grapes in Sonoma County you must make Pinot Noir.) They have done Viognier, Grenache Blanc and Cabernet Franc. Dan appreciates the structure and balance in these wines. They work with winemaker Matt Duffy who shares their convictions about making wines of the highest quality. Dan remembers someone saying that they best fertilizer for a vineyard is the footprints of the winemaker on the soil. Matt Duffy knows the vines and the ups and downs of the soil. Once the wine is in the house, half the work has already been done. There is no conflict between growing and production when the same winemaker is working on both aspects. It is Raghni's leadership that holds it all together, from the vineyard through production and all the way down to other issues like bottles and labels. The Naidu Wines House The house on the Naidu Wines property is a beautiful family home with four bedrooms and luxurious decor. It is available Guests who book a stay at the estate may enjoy the vineyard environment with a unique opportunity to get personal with the wines by experiencing the terroir directly. It is a fully remodeled home equipped with modern furnishings & contemporary fixtures, located on a knoll in the tranquil rolling hills of Sonoma Coast, with stunning vistas all around at all times of day.

Carol Shelton Today's episode of California Wine Country features Carol Shelton with Harry Duke and Dan Berger. Steve Jaxon has the day off. Carol Shelton has been on California Wine Country several times, the last was this May 31, 2023 episode about her wines other than Zinfandel. Carol Shelton Wines is on its 24th harvest and Carol has been in the business for 47 harvests. She was one of the first women to graduate in winemaking at UC Davis. She specializes in Zinfandel (she makes 7 or 8) and also in Rhone wines. Those include red and white blends and varietals like Viognier and Carignane. Their location is in a business park, not a bucolic rural vineyard. Dan Berger tells how she was making wines for Windsor Vineyards which was under the radar but the wines were really distinctive. The varietal characteristics were so precisely defined and Dan noticed that the Windsor wines won a lot of awards. He investigated and discovered Carol was making all those wines. It took about two years of “slogging hard” to start her own brand but about the third year it took off like a rocket ship. Carol Shelton wines continue to collect awards and she is known as one of the most distinguished winemakers in the business. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. They taste the Coquille Blanc 2022 is a white blend, mostly from one vineyard in Paso Robles, which is one of the best spots in the US for Rhone grapes. Grenache Blanc is the basis, steely and minerally and green apple-y, and she adds Roussane which is “round” and “oily” adds “big beautiful soft delicious fruit. Then Viognier brings flowers and delicacy then Marssane, a little more almond and peach flavors. They barrel ferment it all in old French oak, which give more delicate flavors. It is almost Chardonnay-like in structure but the aromatics are more like a northern Rhone wine with all those Rhone varietals. Paso Robles Paso Robles produces some great white wines, in addition to the Zins and Cabs that it is known for. The white wines deserve more notice. The main issue right now is heat, they have to be careful to pick as soon as they can. Carol finds it is 5 to 10 degrees warmer at night. White grapes like a chance to rest at night, so Russian River delivers that. Carol Shelton Wines' Coquille Blanc is available at Bottle Barn, and also at Oliver's. Her tasting room is open every day 11-4, in the far back of the Pine Creek business park, the same one where Moonlight Brewing is. Wild Thing Rendez-Vous Rosé The next tasting is Wild Thing Rendez-Vous Rosé. The grapes are from Mendocino County. It's primarily Carignane with a little Zin and Petit Syrah. The name Wild Thing is because the Zinfandel is the wild yeast fermentation. This is a darker Rosé. She does a delayed Sagnier, which is bleeding juice. Since all the flavor is in the skins, some Rosés are too pale and lack flavor. They wait three days to bleed off the juice for the Rosé and the rest goes into the Zin. Dan says this is really more like a very light red wine, but the overwhelming aromatics are white and pink in character. The same wine could go with either steak or seafood. Next they taste Wild Thing Zinfandel, the new 2021 release. The 2020s are probably still in the stores. It is organically grown and uses the wild yeasts that live on the skins of the grapes. It has to be organic because fungicides would kill the natural yeast. These yeasts leave a little bit of glycerol, unfermented sugar, which adds roundness and creaminess to the flavor. It also has about 14 % Carignane and 9% Petit Syrah, and the rest is all Zinfandel. Dan Berger says it has, “blackberries up one side and down the other.”

To download the transcript CLICK HERE   Today we have our Part two with wined educator Sam Povey, who begins to uncover the jewels of the Languedoc region in the south of France. Sam shares his experiences and recommendations for the best places to visit and wines to try in this diverse and exciting region. With a rich history in wine production, Languedoc has evolved from being known for cheap wine into a region that's investing in quality, embracing modern practices, and producing wines that compete on the world stage. This episode provides a glimpse into the 220,000 hectares of vineyards, Mediterranean landscapes, historic cities like Carcassonne and Nîmes, and the influence of various winds on the region. Sam highlights the diverse grape varieties found in Languedoc, from Syrah and Grenache Noir to Grenache Blanc and Viognier.  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:   05.08: Down to the Languedoc Region   07.49: Faugères and the geography of Languedoc   09.54: The growing conditions in Languedoc   12.35: Picpoul de Pinet    15.17: Sparkling wine    18.19: Blanquette de Limoux - the traditional method of sparkling wine   22.17: Limoux white oak requirements   24.17: Terrasses du Larzac   25.53: Mas de Daumas Gassac   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  

Dan Berger and Barry Herbst. Barry Herbst is in the studio on California Wine Country with Steve Jaxon and Dan Berger, with 2023 Harvest Fair winners at Bottle Barn. Dan Berger was also on this episode back on October 2, with a first report on this year's Harvest Fair winners. Barry Herbst says that the public tasting at Bottle Barn last Saturday was well-attended. Almost all the winning wines from the 2023 Harvest Fair are there, in the middle of the store. It will stay up on display through the end of the year, although some of the wines may sell out before then. Instead of his usual cellar wine, Dan Berger has brought a bottle of wine that he has just purchased that comes from Victoria, Australia. The Australians are doing a big promotion to change Americans' perception of Australian wine. Victoria is a cool region that grows a lot of Pinot Noir and Chardonnay. This Little Yering Chardonnay is crisp and bright and sells for $18. The problem for the Australian wines is that the low-cost Barefoot brand from Australia has miseducated the American public that Aussie wines should only sell for $8. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. A Rosé of Aglianico They begin by tasting the La Certosa Rosé that won Best of Class was made from Aglianico grapes. It is an Italian red variety that makes red wine but that has almost no color. It makes a light colored Rosé too. Next they taste the Best of Class Chardonnay, a 2022 from the Miro label, made by Miro Tcholokov, who appeared on California Wine Country on this episode recorded on September 2, 2020. It's a single vineyard Chardonnay that has a lot of fruit taste. Dan thinks it might take only about a year in the cellar. Miro is the winemaker at Trentadue Winery and he also produces some of his own labels. Dan says that Miro's Chardonnay has a little bit of Burgundian character, in that they have the aftertaste of a European Chard, with its notable acidity. Click the logo to visit our sponsor Rodney Strong for up-to-date info on concerts and other events. The next wine is a Grenache Blanc. Dan calls it “all-purpose” because the flavors are all about the fruit but it also has a nice minerality in its aftertaste. Grenache Blanc is only lightly planted in the US. Then finally they taste a Grenache Rouge. Barry discovered this producer because it won Best of Class Grenache in its price range. Alexander Valley, 2019. The tannins that it has are fruit tannins so they are softer. Barry compares it to a Spanish Grenache.

Gerard Bertrand, founder & owner of his eponymous wine label, joins us today to teach us about Biodynamic principles, the Lunar Calendar, and his new orange wine, 'Orange Gold.' What is a 'Fruit Day?' The lunar calendar has been used in farming for centuries, but recently people have noted the moon's effect on wine tasting. According to the lunar calendar, every day is either a 'Fruit,' 'Root,' 'Flower,' or 'Leaf' day. 'Fruit' days are the most auspicious days to drink most wines, while white aromatic wines really seem to sing on a “flower day.” The idea behind root days, fruit days, leaf days, and flower days was inspired by Rudolf Steiner, an Austrian philosopher who defined biodynamic farming for the 20th century. Gerard Bertrand embraces biodynamic farming in his vineyards and is a huge advocate for the process. OK, but what is 'Orange' wine? Gerard explains it like this: "We have two kinds of grapes in the world -- we have white grapes and red grapes. When you make rosé, you use red grapes and you use the winemaking process of white wines. When you make orange wines, you use white grapes, but use the winemaking process of red wines." 'Orange' wines are white grapes left to macerate on their skins for extended times, the same way we make red wine. What makes Orange Gold special: Gerard and his team are paying tribute to the first 'Orange' wine styles of Georgia, over 4,500 years ago, but with an emphasis on freshness. It is an exceptional blend of seven grape varieties,  Chardonnay, Chenin and Viognier add volume and Roussanne, Grenache Blanc and Muscat enrich the aromatic complexity of the wine. Pairs perfectly with cheese platters. Gerard's Organic and Biodynamic vineyards are helping catch thousands of pounds of carbon waste per acre. If 1% of all vineyards on the planet were biodynamic, we'd catch enough carbon to slow global warming to a halt! Instagram: https://www.instagram.com/gerardbertrandofficial/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

Dan Barwick Dan Barwick, Trecini Winery winemaker, joins Steve Jaxon and Dan Berger on California Wine C0untry, back on the air after summer vacation. Today California Wine Country returns to live radio on a new day, Friday, and on our new station, Wine Country Radio 95.5 FM in Sonoma County. The Drive with Steve Jaxon is back on the air, weekdays from 3:00-6:00 PM on Wine Country Radio 95.5 FM and also streaming live online at TheDrive955.com. Dan Barwick, winemaker at Trecini Wines, has been a guest on California Wine Country an average of once a year since we began this podcast in 2017. His first episode in the podcast series is from May 17, 2017. It's an interesting episode for many reasons. For one, Dan Berger mentions that he was starting to hear more and more about Rosé wines. Something was starting to happen there that kept on going. Also, Dan Barwick was the winemaker at Paradise Ridge at the time and talks about that. This July 29, 2020 episode is also interesting since he talks about how Paradise Ridge had rebuilt since the fires that struck Sonoma County in October 2018. His last time on CWC was November 16, 2022, after he had been at Trecini for some time. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. They begin by tasting a wine that comes from Dan Berger's enormous personal cellar. This is a 2016 Frog's Leap Sauvignon Blanc. Most people drink their Sauvignon Blanc quickly so they rarely get a chance to age. This is seven years old and is delicious. Dan says that SV is interesting because when it gets a chance to age, it is great. This is his last bottle of the 2016 but he still has one of the 2017. Dan Barwick made his first wine for Trecini in 1999. He has brought a Grenache Blanc from Rockpile vineyard which reminds him of some fruit he used twenty years ago. Grenache Blanc is a white grape from the Rhone region of France. Click the logo to visit our sponsor Rodney Strong for the latest on the winery and event calendar. Dan Barwick came from England in 1991 for a harvest, when he was working in wine sales. One harvest just led to another and another. Previously he lived in France, South Africa and later in Australia. He did a harvest in the Barossa Valley, in south Australia. Just like Steve Jaxon, once he came to Sonoma County for work, he decided to stay. The Trecini tasting room is no longer open. (The website may need to be updated). One of the co-founders passed away last year and they are keeping the winery going. Harvest is approaching and both Dans report that expectations are high for this year. It resembles 2011, which was great. It may be average for quantity. Dan Berger says that the acidity in the vineyards is good this year which means this is a promising year. Dan Berger writes a weekly column about wine and recently he has written some articles looking back at what he wrote many years ago. The next wine tasted is a 2022 Russian River Chardonnay, a Trecini pre-release. Dan Berger wrote an article about balance in Chardonnay, and Dan Barwick has brought this particular wine to reply to that. No malolactic, fermented in large used French barrels. He has been trying to make a Chardonnay with this much balance for twenty years. There are grapes from two different vineyards in it.

Strap in and prepare for a wine mystery that rivals any detective novel! It's your affable guide, Domain Dave, and today, I'm taking you on a journey through Costco's wine aisle to uncover the story behind a puzzling blend - the McLean Vineyard's Love, a red blend. We're talking questions without answers, a winery that appears to have vanished, and a wine that's as strange as it is scrumptious. Priced peculiarly at $13.89, this non-vintage wine throws us curveballs at every turn. From its fascinating blend of Zinfandel, primitivo, petit syrup, merlot, and even Grenache Blanc (a white grape, mind you), to the LLC implications in winemaking, we're delving into every corner of this wine mystery. We'll ponder the reasons behind its non-vintage status, speculate on its origins, and debate whether this is a liquidated $27 bottle being sold at half its value. No matter the riddles this wine presents, we can't ignore the fact that it's a delightful bargain. And word to the wise - snap it up while you can, because this quality wine is flying off the shelves. So, pour yourself a glass and join me, Domain Dave, as I navigate the perplexing world of McLean Vineyard's Love - a journey as intoxicating as the wine itself.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

We started in 2013 with the idea that Grenache is an underdog of a grape variety and should be championed. And that's what we do. We are All things Grenache: Single vineyard Grenache Noir, Grenache Blanc, Pét-Nats, Piquettes and Rosé.Rhone style Grenache made with California Fruit. Painfully hand crafted in tiny lots from the best vineyard sources in California. We are Grenache Guerillas.

Today's episode is with Jolandie Fouché of Wolf and Woman Wines based in Swartland, South Africa. These wines, which we imported for the first time last year, were an instant success. They're absolutely phenomenal varietal wines, and the range includes Chenin Blanc, Grenache Blanc, Grenache Rose, Pinotage, and Syrah. After more than a decade of earning her stripes in the South African wine industry, Jolandie decided to turn her attention to her passion project, Wolf & Woman Wines, fulltime. Shortly after releasing her maiden vintage in 2018, Jolandie's Chenin Blanc won the Tim Atkin White Wine Discovery of the Year award, and her 2019 Chenin was awarded as a Chenin Champion by Jancis Robinson in the Financial Times alongside some of the well established names like the Sadie Family, Chris Alheit, the Mullineuxs. Jolandie's wines, as their name implies, are wild. I think they're some of the most energetic wines in our book, and just like a dog that ressembles its owner, I think that energy is a reflection of Jolandie. She's without a doubt one of the most exciting new wave producers to watch from South Africa. Her interview is split up into two parts. Part 1 focuses on her background, and part 2 focuses on the wines and her experiences in the South African wine industry. I really, really encourage you to listen to both. In this episode, you'll hear how Jolandie went from being the head winemaker at Kloovenberg to taking her side hustle full-time. Keep in mind that this was during the middle of the pandemic, when South Africa was going through alcohol sales, bans and lockdowns, and on top of that, Jolandie had just had her first child. Keep listening to find out how she channeled her inner wolf to keep going...     Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

This week it's an OG longford interview with Kristin Barnhisel, the winemaker responsible for the white wines of J. Lohr! They get into how she got going, some science geekery (learn all about clones!), and she also shared the #JLohrwomen movement. Right now applications are open to shadow at the winery! They also pop a couple of bottles, the "Gesture", a blend of Roussanne, Grenache Blanc and Viognier, as well as the Arroyo Vista Chardonnay. Open a bottle yourself and listen in! Hosted on Acast. See acast.com/privacy for more information.

Carol Shelton & Dan Berger. Carol Shelton has brought Wild Thing wines and others labeled under her own name, on California Wine Country today. She is back on the show with Steve Jaxon, Harry Duke and Dan Berger. Her last time on the show was this episode of July 22, 2020, available here. The Carol Shelton Wines website has extensive history about her and her work. She was at UC Davis and wanted to study poetry. Her mother said, "Poets don't eat." So the message was delivered and she found the wine major which was a perfect blending of her interests. In the class of 1978 there were only two women, now there are about a quarter of the graduating class. When she left Davis she started at Mondavi in Napa and Buena Vista winery in 1980. She worked with André Tchelicheff there. Carol remembers how André brought in modern equipment necessary to make good wine consistently. She credits his influence in helping her make wines that age well. A winery in an industrial park Carol's operation is in an industrial park, which may not be romantic and super attractive, but it is an efficient way to keep the business running. They are careful about processing water so they keep the solids out of the storm drains. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. They taste the Coquille Blanc 2021, which is a combination of different varieties in the blend. Coquille means scallops in French, and is named after the shells on her family's coat of arms. Grenache Blanc is the base but there is also Roussanne and Viogner. Dan says that blending is a lot of work, because you have to taste a lot of wine. They barrel ferment and they stir every barrel every week for months. Next they taste the Wild Thing Rendez-vous Rosé. It is a darker Rosé. The Provençal style is paler. This is more like an Italian rosato, where they keep the skins on a little more, making it a darker shade of pink. The juice stays on the skins for two full days, which imparts more flavor, richness and color.

SAMEDI 17 DÉCEMBRE 2022  Christophe Cordier - Domaine Cordier Situé sur le village de Fuissé, au cœur des plus beaux terroirs du Mâconnais, le domaine Cordier a été fondé en 1945. C'est aujourd'hui Christophe qui est à la tête du domaine familial de 32 hectares répartis sur plus de 120 parcelles. Une exceptionnelle mosaïque de vignes et de terroirs, qui sont une véritable richesse pour Christophe qui prend plaisir à travailler cette diversité. Vigneron passionné, il exploite ses sols selon leur besoin, comme si chaque parcelle était un défi. À travers ses vins, Christophe cherche à procurer des émotions et à en ressortir l'identité du terroir. Les vignes du Domaine Cordier sont travaillées dans le pur respect de l'environnement et dans la recherche permanente de l'excellence.   Bertrand Gourdon - Les 3 Compères   C'est ici l'histoire de trois amis, qui ont décidé de bouleverser les codes des appellations traditionnelles pour créer un grand Vin de France ! L'idée de « Les 3 Compères » est de proposer chaque année un vin unique assemblé à partir des grands terroirs français. Le trio de choc a sillonné la France entière pour expliquer leur concept auprès des vignerons et sélectionner les meilleures barriques pour concevoir leur vin d'assemblage. Pour cette première collection, millésimée 2020, 1824 bouteilles qui ont été produites. Une série à faible tirage pour cette cuvée éphémère qui ne sera jamais renouvelée. La Collection n°1 est issu d'un assemblage d'une sélection de crus d'exception : Syrah déclassées de Côte-Rôtie, Merlot déclassés de Saint-Emilion grand cru, Grenache rouge d'altitude du Languedoc et une touche de Grenache Blanc. A travers cette démarche, Bertrand a la volonté de mettre en avoir la beauté des terroirs de France.

Having tried a Viognier from Australia it was only fair to give the 'Old World' of wine a chance to show their expression of the grape. This bottle blends Bourboulenc, Marsanne, Grenache Blanc but mostly Viognier to create a "fruit basket" on the nose. How does our previous Viognier bottle from Eden Valley, South Australia compare and what is this bottle missing in the opinion of a Master Sommelier? Press play on EP35 to find out!  Quiz: Head to our instagram after listening and answer this question: Why is this bottle called 'Parallele 45'?  Daily wine tips on our Instagram @GotSomme Wanna get your WSET qualification with Carlos? Click Here Watch this episode on Youtube This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Join Rox and Jake of Vino Gusto whilst they catch up over a glass, discussing the week.Wines tasted:Rox's Wine - The Liberator 'The World Turn'd Upside Down' - Grenache Blanc, Stellenbosch, South Africa, 2018Jake's Wine - Grosset 'Gaia' - Cabernet Sauvignon & Cabernet Franc, Clare Valley, Australia, 2018It's fair to say that this podcast rarely running themes between episodes, so why bother with seasons? At least that's what we've decided as we return from our little break from this podcast...We're back! And you will (hopefully) notice our lovely new, crystal clear audio production. We've upped our game and look forward to spending much more time in your earholes! Don't be alarmed - whilst the production has improved, the content is as 'on the spot' as ever. Rox and Jake taste some wonderful wine (as listed above), catch up about the exciting Bury St Edmunds Food & Drink Festival plans and discuss whether wine gadgets are ever useful (Jake is sceptical)...The Bury St Edmunds Food and Drink Festival:You will find Vino Gusto on the festival all weekend, pouring some delicious wine from keg. Catch Jake on the stage at 2pm on Monday 29th August where he'll be introducing and guiding a tasting of some wonderful indigenous juice from overlooked or under appreciated regions. "Foodies will love the two day FREE Our Bury St Edmunds Food and Drink Festival held on August Bank Holiday Sunday & Monday from 10am to 5pm each day.With local chefs, a great choice of food & drink stalls and a wide range of street entertainment. As the proud Foodie Captial of Suffolk, you will not be disappointed.This FREE event promises a weekend of foodie treats and displays as well as a host of family fun.A full stage programme (on the Stoves Cookery Theatre) showcasing some of the town's favourite food and drink establishments such as Maison Bleue, 1921, Baskerville's, Vino Gusto and Casa will complement a farmers' market and scores of foodie stalls.Find foods from Brazil, Japan, Mexico, Asia, India, the Caribbean, and the Mediterranean, and gin, rum, wine, cocktails and prosecco stalls, with something to tempt everyone's taste buds.The event will also give an opportunity to the stars of the future with demonstrations from West Suffolk College and have advice for those looking to cut down on food waste thanks to local charity Still Good Food.For younger visitors there will be a range of children's activities in and around the town centre, including fairground rides and free street entertainment across both days."As always, get in touch if you have any questions. We're @vinogustouk on all social platforms. 

Dan and Steve. Steve Situm from Carol Shelton Wines is our guest today on California Wine Country with Steve Jaxon and Dan Berger. Steve Jaxon begins by reading the story from Carol Shelton's website, about how her mother played a game with her where she had to identify spices by their scent. She has been making wine for forty-two years and was the winemaker for Rodney Strong who made all of their award-winning wines. Since she did not get the recognition that she thought she deserved, she started her own label under her own name. Carol Shelton has been on California Wine Country on this February 6, 2019 episode, and again on this other episode from July 22, 2020. Steve Situm started in wine in 1962 as a salesperson, and he worked with many of the greatest labels in the business. He considers her to be the greatest winemaker he has ever worked with. Dan Berger says that Carol Shelton is also great at selecting vineyards. It takes years of analysis before she purchases a vineyard. Steve Situm has been in wine sales since the early 1960s. Carol Shelton wines are in 43 states and “the wine speaks for itself” when he is making a sales presentation. Carol Shelton tells her story on her website about the resistance she encountered as a woman winemaker. Dan remembers that Carols was making wine in the mid and late 1970s and later, in the 1980s she showed a sixth sense for varietal character and personality in wine. Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. The 2021 Coquille Blanc Rhone-style blend is a good example of that. This has Grenache Blanc, Roussanne, Marsanne and Viogner, the four best of the Rhone varieties. Carol's style is all about balance. She also uses no pesticides and organically farmed fruit. Carol Shelton Wines tasting room is 3354-B Coffey Lane in Santa Rosa, in the Coffey Business Park. Reservations are required at the website or by calling (707) 575-3441. There is nothing like the wines that Carol Shelton makes. Now they are tasting the Coquille Rouge, the other blend. Dan mentions that in the 1940s and 50s, the wines coming from this region were rather generic blends all called “Burgundy.” This blend is similar to those but it is more stylish in the way it represents the Rhone Valley in France. Some of these wines are from 100-year-old vines in Contra Costa County. There are 5 varieties in this blend, all barrel fermented in French oak. Dan says there is nothing like this coming from any winery, with a great bouquet and a silky finish. Steve mentions this is Carol Shelton's signature style. It is also an incredible value, at about $26. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol Shelton has more awards than any winemaker in the country. She has been awarded Winemaker of the Year eight times. Four of her wines have been in the Wine Spectator's Top 100 in the last eight years. The third wine tasted is a Rockpile reserve. The vineyard is gorgeous, says Dan. Carol Shelton recommended that the grower make some changes which had a great effect on the wine. The wine gets about 18 months in mostly French oak. It tastes more like a Cabernet than a Zinfandel, he thinks. This 2019 is as good as the 2018, which was the best Dan tasted that year. At well under $40 at Bottle Barn, it is a great value.

Rien de tel pour parler des vins du Luberon que d'être sur place, à l'ombre des grands arbres du Parc Naturel Régional dans lequel s'inscrit l'appellation, bercés par le chant des cigales et des oiseaux. Commençons par la prononciation: on dit "Lubeuron" et non "Lubéron"! Dans cet épisode, une astuce pour vous en souvenir et ne plus jamais faire la faute :) Le thème du jour, ce sont les vins blancs de l'appellation, qui représentent près du quart de la production, une spécificité du Luberon par rapport aux autres Cotes du Rhône, davantage portés vers les rouges. Nous accueillons au micro Valentine Tardieu-Vitali du chateau La Verrerie et Romain Dol, du Domaine Le Novi. Ils nous expliquent l'orientation Est-Ouest de ce terroir, la diversité des cépages à leur disposition pour composer ces blancs étonnants: Grenache blanc, Clairette blanche, Vermentino, Bourboulenc, Roussanne, Marsanne, Ugni blanc, Viognier. Du domaine Le Novi, nous dégustons le superbe Amo Blanco (l'âme blanche en provençal), assemblage de Vermentino, Clairette et Grenache Blanc. Ceux qui s'attendent à un vin lourd, surchargé de soleil, seront déçus! Vivacité, âromes explosifs, grande fraîcheur: ce premier vin nous emballe d'entrée! On évoque alors les méthodes culturales mises en oeuvre, taille, tressage, pour aider la plante à s'adapter aux fortes chaleurs et donner autant de tension dans cet environnement exigeant. Il est aussi question du manque d'eau grandissant et du recours permis à l'irrigation... à condition d'y avoir accès! Ce n'est pas le cas du Chateau la Verrerie, trop éloigné du canal de Provence, alors Valentine Tardieu-Vitali s'adapte, dans le choix des cépages et la conduite de la vigne. Sa cuvée Grand Deffand, à majorité de Grenache blanc nous emmène dans une autre expression du terroir: toujours beaucoupo de tension, de l'élégance et de la subtilité, un grand blanc! Un cadre idyllique, des vignerons passionnés et experts de leur terroir, des vins  exceptionnels, et le chant des cigales en prime: quel merveilleux moment en Luberon! Hosts: Romain @radiophill, Patrice Defay @patricedefay1, Laurent Delsaux @therapywine Enregsitré au Chateau La Sable, merci pour leur accueil! Prise de son et mixage Morgan du Studio Module Générique: Easy Living (Billie Holiday, Teddy Wilson)   Merci à Inter-Rhone et à l'ODG Luberon, partenaires de cet épisode. Retrouvez tous les épisodes sur laterreaboire.com  Suivez-nous sur Instagram, Facebook, Twitter Si vous avez aimé l'épisode, n'hésitez pas à laisser une note, un commentaire sur Apple Podcast, et sur Spotify Merci!

Although one of the most prestigious white grapes of the Rhône Valley, Roussanne is relatively unknown given its penchant for making aromatic, complex, full yet acidic wines. Often used as a blending partner with Marsanne or even with Syrah in its native northern Rhône, the grape shines alone in certain versions from Châteauneuf du Pape, California, Australia, and a handful of other places around the world. In this show we examine the majesty of this grape, which makes extraordinary wines that you should be drinking! Photo credit: Roussanne - Geshem winery.jpg, CC BY-SA 4.0   Here are the show notes Roussanne was named for “roux”, the French word for “russet” – which describes the grapes' reddish golden color when they are fully ripe Likely native to the northern Rhône, Roussanne is related to Marsanne, its blending partner for the famed northern Rhône whites in Hermitage, Crozes-Hermitage, and Saint-Joseph Although it has verged on extinction a few times because it is so challenging in the vineyard, Roussanne continues to be an important part of whites (and reds) in the northern Rhône and elsewhere because few grapes can rival the combination of structure and aromatics   Roussanne Flavors Roussanne has aromas and flavors of pear, honey, and herbal tea (Chamomile or lemon verbena). It can be like jasmine, iris, honeysuckle and other white flowers. The wine is distinctly minerally with green herb notes and some are more like apricot and peach Roussanne is distinctive because it has a mouth-filling, oily, fuller body but always exhibits characteristic acidity. With age appears softer and shows nutty, marzipan, and creamy notes. The wine can age 15 or more years and still be excellent Roussanne in the vineyard and cellar Roussanne is a real challenge to grow – the people who make wine from it are often small producters who treat it as a passion project – demand for the wines isn't high and growing it can be an exercise in frustration Yields are irregular, ripening can be uneven, the grape is susceptible to mildew, rot and pests, and according to Tablas Creek in Paso Robles, California, who grows a large proportion of the grape in the United States, the grape can shut down as it is ripening, lose leaves and turn yellow, never to recover from this issue The grape does well on poor, stony calcareous-clay soils that are well-drained but it can't take wind or drought. Too much heat can cause the sugar to spike and make the resulting wine too alcoholic without balanced acidic. On the flip side, picking too early leads to excessively acidic wine that lacks balancing body Roussanne needs a long, consistent season – it demands it to make the best wines In the cellar, Roussanne is pretty easy going and versatile. It can make great wine when fermented in any type of vessel and with limited oak aging, its textures can be even smoother and the wines can be more complex   Roussanne regions... France Northern Rhône: The native home of the grape, Roussanne is used as a blending partner with Marsanne in the whites of Hermtiage, Crozes Hermitage, and Saint-Joseph. It can also be blended into the reds (Syrah) of those areas but is usually a small percentage of those wines (no more than 10-15%), if used at all. Roussanne is also used in the still and sparkling wines of Saint-Péray. There is much more Marsanne than Roussanne planted in the northern Rhône because it is so much easier to grow, but Roussanne continues to play a big role in the wines because it is so high quality Southern Rhône Roussanne shines in Châteauneuf du Pape blanc. Marsanne is not permitted in the appellation, so Roussanne shines on its own or when blended with Grenache Blanc, Bourbolenc and other grapes. The most famous example of a pure Roussanne in the region is the white of Château de Beaucastel Côtes du Rhône, Côtes du Rhône Villages whites, Costières de Nîmes, Luberon, Ventoux and many other appellations use Roussanne in blends Other French areas Roussanne is used in blends in the Languedoc and Roussillon, the Loire, and in Provence   Savoie In this Alpine region the grape is called Bergeron and its wines are from the appellation Chignin Bergeron. The wine is peppery with fresh aroma of green mountain herbs, and although it has higher acidity and lower alcohol than other French versions, the wine still has excellent aroma and a soft, cheek-coating texture Outside of France Italy: Liguria, Toscana Portugal: Alentejo Canada Israel South Africa Australia: Came to the continent in 1882 and is used in blends in both whites and reds The US Growing in Oregon, Texas, Virginia, Washington state (shows great potential) In California: Came in the 1870s but it was hard to grow so acreage declined, and it wasn't revived until the 1990s when Tablas Creek (a partnership with Château de Beaucastel, so clippings were easy to come by) and Alban propagated new cuttings of Roussanne. Today there are over 300 acres planted in California, mainly in the Central Coast, with some in Napa, Lodi, and some other spots. Wineries producing Roussanne in blends or alone are: Alban Vineyards, Anglim Winery, Acquiescece in Lodi, Bonny Doon Winery, Cass Winery, Halter Ranch Vineyard, , JC Cellars, McCrea Cellars, Qupe, Stolpman Vineyards, Tablas Creek, Truchard Vineyard, Zaca Mesa   Credit to Tablas Creek for providing so much information on their blog. Links from their blog: 1. Tablas Creek blog: Grapes/Roussanne 2. Tablas Creek blog: A Symposium on Roussanne   Other Sources: Truchard Vineyards Wine Grapes, by Jancis Robinson Grapes & Wine, Margaret Rand, Oz Clarke The Wine Cellar Insider _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! 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 a $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Meticulously handcrafted wines, a peach of a Grenache Blanc and interview with Josh & Gibsey Beckett of Thibido Winery in Paso Robles. ON THE ROAD with mrCAwine is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the business of California wine, chatting along the way with the people who work in wine, and make it all happen. This week's episode includes an interview with Gibsey & Josh Beckett, Thibido Winery in Paso Robles. 

Unti Vineyards is a small, family-owned and operated winery specializing in Mediterranean style wines with vineyard personality. The winery, established in 1997, produces small lots of estate grown Barbera, Grenache, Montepulciano, Sangiovese, Syrah and Zinfandel. We also produce a dry Rose from Grenache and Mourvedre and a handful of white wines: Vermentino, Fiano, and Grenache Blanc. The winemaking involves using traditional methods which enhance and support an ability to make wines with a sense of place. We use artisan winemaking methods to enhance and support our ability to make wines with a sense of place, such as fermenting and aging 45 to 60 different small batches of wine each year, using whole clusters in our Rhone varietal ferments, using a variety of fermenting and aging vessels including stainless steel, concrete tanks, large French oak ovals and small French oak barrels. We have 60 acres of vineyards here in Dry Creek Valley, which is the sole source for all our wines. We approach our vineyards and winemaking as wine enthusiasts, particularly the wines from Italy, Southern France and Spain. California, and specifically Dry Creek Valley has a similar climate the above regions. This explains for why we have chosen to cultivate noble wine grapes, native to these Mediterranean regions contrary to many Dry Creek Wineries. One man's crazy is another one's sanity.

Join Kristen for an exploration of opulence through a white Priorat and Sarah Vaughan's later work with the Count Basie Orchestra, discovering what makes something extra in just the right way. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

From the We Know WeHo podcast team, a monthly special edition podcast episode all about wine! This is the time of year for new white and rosė releases and Mikey Consbruck, owner of V Wine Room, is excited about the Grenache Blanc, Pinot Blanc, and Viognier varietals that will be starting to hit the market in February. He shares with Tracy his recent trip up to Santa Barbara Wine Country and some amazing wines he tasted from winemaker Sonja Magdevski including her Clementine Carter Grenache Blanc and a new cool climate Spanish Garnacha (Grenache). Mikey also fell in love with a rosė he tasted at Demetria with watermelon tasting notes. Tracy ask Mikey's picks for Rhone specific wine clubs to join and he recommends Tensley, Four Brothers and Larner Vineyards. With so much wine and so little time, we leave you with Mikeys rule of thumb - “Just drink what you like...” V Wine Room has 85 wines by the glass and offers 20% on bottles to go. Insider tip: ask your V Wine Room server to pair your wine with the perfect cheese and you can order to cheese & meat to go for an at- home wine and cheese pairing. SHOW NOTES & LINKS: Clementine Carter by Sonja Magdevski (Casa Dumetz Wines) Kaena Four Brother's Winery Demetria Braven Maiden Tensley Larner Vineyards Uncorked Wine Festival at Union Station (DTLA) Garagiste Wine Festival in Solvang Rhone Rangers V Wine Room

Médecin de formation et entrepreneur franco-suisse ayant vendu sa société d'informatique médical, Michel Grupper découvre la région du Priorat, dans la province de Tarragone en Catalogne, grâce à des amis qui l'invitent à les rejoindre dans un projet de Bodega.   Il tombe alors littéralement amoureux de la région et, fort de cette première expérience, décide d''acquérir son propre domaine du côté de Gratallops qu'il va moderniser et développer. Dans ce 27ème épisode de 20 Divin

In Educational Partnership with This show is all about the Beaumes de Venise AOC, which is a double threat, making two distinctly different, yet equally stunning wine types, with a cru for each: Beaumes de Venise has been a red-only Cru of the Côtes du Rhône since 2005. It is a blended wine based on Grenache, with Syrah and Mourvèdre. The production area is spread over four communes and stretches 680 ha or 1680 acres. The communes are Beaumes de Venise, Lafare, Suzette, and La Roque-Alric – all located in the Vaucluse Department. Muscat de Beaumes de Venise has been a vin doux naturel appellation since 1945 (76 years!). It is smaller, expanding over just 314 ha or 776 acres. The wine has likely been made here since Roman times and it is insanely good!    Climate Beaumes de Venise has a distinctly Mediterranean climate, and it posts higher temperatures than some surrounding areas because the Dentelles de Montmirail shield the area from the strong, blowing cold of the Mistral wind. But Beaumes de Venise is distinct from other areas in that it has very high elevations -- the vineyard lies on slopes at 200-450 M/656-1,476 ft. The diurnal temperature swings and the breezes at elevation account for the freshness and acidity that is the hallmark of these wines. Photo: The Dentelles de Montmirail, Getty Images   Soils There are four main types of soil in Beaumes de Venise – three for the red Cru, and one that is best for Muscat: Triassic Earth (Terres du Trias): Triassic soil from 200-250 million years ago normally resides 1,500m/4,900 ft underground, but the Dentelles de Montmirail rose from deep in the earth, and the Triassic deposits came to the surface. These soils are shallow, poor, and orange/yellow (iron-rich soils often have this hue). The high clay content protects vines from drought and humidity. Photo: A wine made only from the Triassic soils, from Rhonéa Cretaceous White Earth (Terres Blanches). Formed 90 million years ago, this gray-colored rock is made of well-drained calcareous clay and marl (limestone). The Grenache and Syrah vines are of especially high quality here, as they dig deep into the soil for nutrients.     Jurassic Grey Earth (Terres Grises) from 140-150 mm years ago are Oxfordian black marl, made up of silt, clay and sand and are located mainly north of the village of Lafare, on south-eastern slopes of the Dentelles de Montmirail. These soils promote fruity flavors and uniform ripeness.     Miocene Sandstone  a sandy-clay soil produced from the erosion of soft rock from the Miocene Period 15 million years ago. These soils lie close to the town of Beaumes-de-Venise. The soil is credited with giving elegance and subtlety that makes the Muscat here so special.   Grapes and flavor profiles for Beaumes de Venise (red) The main grapes of the Beaumes de Venise Cru are Grenache, Syrah, and Mourvèdre. The red must be at least 50% Grenache Noir, with a minimum of 20% Syrah and Mourvèdre together or separately. A maximum of 20% of all the “accessory grapes” are allowed but whites can be no more than 10% of the mix. Red accessory grapes are Carignan, Cinsault, Vaccarèse, Counoise, Muscardin, Piquepoul Noir, and Terret Noir. White accessory grapes are: Bourboulenc, Clairette (blanc and rose), Grenache Blanc, Roussanne, Marsanne, Piquepoul blanc, Ugni blanc, and Viognier. Photo: Grenache, Getty Images Beaumes de Venise Cru (dry red) is a fruity, ripe red, with a medium body, silky, medium tannins and refreshing acidity. Typical flavors are red berry, blackcurrant, and herbs. Certain versions are peppery with baking spice, garrigue, dried leaf, earth, and licorice. There are some fuller versions with jammy, coffee, dried fruit notes with higher alcohol, more prominent tannins, and a long finish. But even fuller versions have nice acidity and a balance of freshness and fruit. Beaumes de Venise red wines age gracefully and are more mellow and leathery after a few years. Roasted or grilled meats, mushroom tartlets, and Camembert cheese are great pairings for this wine.   Grapes and flavor profiles for Muscat de Beaumes de Venise (vin doux naturel) The vins doux naturels for Beaumes de Venise are made of the Muscat grape. The Muscat Beaumes de Venise wines are the only Muscat-based wine in the Rhône outside Clairette de Die. They are made only from Muscat blanc a Petit Grains grape, the finest in the Muscat family of grapes. These wines are mostly white (84%) with some red (1%),  and rosé (15%), the latter two being from Muscat Noir, a color mutation of Muscat blanc.   Muscat has been grown in Beaumes de Venise since 600 BC and today, the grapes grow on warm, sandy soils on mainly south-facing slopes. Considered the most elegant Muscat Vin Doux Naturel in the world, the wines are made through the process of mutage, fortification with pure grape spirit after the grapes ferment to 5 to 10% alcohol. This process leaves sugar from the grapes in the wine, making them “naturally” sweet.   The style of Muscat de Beaumes de Venise ranges from heavier and higher in alcohol to lighter with more delicate flavors. Muscat de Beaumes de Venise has intoxicating aromas and flavors like white flowers, citrus, pears, peach, tropical fruit like mango or lychee, honey, and even grapey notes. The wines are sweet with acidity and a very long finish, but the exact flavors and combination of acidity, alcohol, and sugar are dependent on site and producer. There is so much to explore!   Muscat de Beaumes de Venise is great with food... Muscat de Beaumes de Venise is great as an aperitif if it is a lighter style or, with, after or as dessert if it is heavier. The wine goes really well with Asian food –spicy Chinese or Thai and Indian are ideal.  It's a great gift to bring to a host – it will wow the crowd for its delicacy, versatility and unique profile!   Photo:  Courtesy of Beaumes de Venise AOC All the Beaumes de Venise wines are excellent and are fantastic value for money. The reds will become a staple in your weekly drinking and you'll have so much to choose from as you pick wines from different soils and expressions from different producers. The whites will be your new guilty pleasure. Thank you again to the appellations of Beaumes de Venise for the educational partnership and financial support for this show!  Please visit the AOC's site for more information on Beaumes de Venise! Photo: Courtesy of Beaumes de Venise AOC   Photo: Dentelles de Montmirail, Getty Images This podcast and post are part of a paid partnership with Beaumes de Venise.

The second episode of We Know Vino from the We Know WeHo team featuring Mikey Consbruck from V Wine Room begins by continuing the conversation about Santa Barbara County wines. Hear about two exquisite estate wineries that Mikey visited and their unique tasting experience and wine varietals. Tracy gets a little education on Beaujolais that is one of Mikey's seasonal wine picks that also include cooler climate Syrah, Tennant, Nebbiolo, Chateauneuf du Pape and fuller body heavier whites like Grenache Blanc and Viognier labels. With NYE approaching, there are so many bubbly choices from French Champagne & Cremant, Spanish Cava, Italian Lambrusco, and California Sparkling Wine to fill your glass for a toast at midnight. V Wine Room has 85 wines by the glass and offers 20% on bottles to go. Insider tip: pull up a seat at the bar and order a glass of Tennant & the Santa Barbara Nebulite With so much wine and so little time, we leave you with Mikeys rule of thumb - “Just drink what you like” V Wine Room https://www.vwineroom.com/ Instagram @weknowweho_official SHOW NOTES & LINKS: Brave & Maiden Estate Winery Demetria Estate Winery Fess Parker Inn Wine Merchant Cafe in Los Olivos Kaena Wines Ridge Wines (Petit Syrah & Zinfandel) Brecon Estate Wines (Adelaida Stone - Zinfandel & Tennant Blend) Martian Ranch Vineyard (Gamay Noir) V Wine Room West Hollywood

Thank you to the region of Rasteau for the educational partnership and financial support for this show and for teaching us about this appellation, full of history, excellent wine, and passionate producers!   Rasteau, a Cru from the southern Côtes du Rhône vineyards, has a unique terroir. Its delicious wines are mainly dry reds made from Grenache, Syrah, and Mourvèdre, with a small production of the sweet vins doux naturels. The cru is small with just 940 ha/2,323 acres making about 359,167 cases/yr, 4.31 mm bottles (in 2020). Around 60 producers form a very collegial community of passionate winemakers dedicated to the region. The Rasteau terroir is varied, with a hot Mediterranean climate and low rainfall. Some parts of Rasteau experience the effects of the Mistral – the strong, local, northern wind – strongly, while others are sheltered from it.   The appellation is on a south-facing hill that faces the Dentelles de Montmirail, the limestone peaks that surround the southern appellations. The area has a diversity of soils – with three distinct areas: A plateau, with elevations reaching 360 M/1181 ft. This area has sandy, stony soils, which retain heat well, storing it by day and releasing it to the vines at night. A mid-slope area between 160 m- 290 m/525 ft – 951 ft, the main area for vines with variable marl, sand, and clay soils, with some iron-rich and sandstone parcels. Syrah and Mourvèdre are best on sandy, clay, and marl soils, which have excellent water retention. Grenache thrives on the unique blue marl of this area. An area that slopes down to the south: the altitude 120-160 m/394 ft-525 ft, which is flatter and a bit warmer   Adhering to the stringent regulations imposed by the AOC, the Rasteau appellation produces dry red wines (96% of production) as well as the sweet vins doux naturels in red, rosé and white (4%).  The AOC ensures meticulous care and regulation of things like planting density, spacing, pruning, trellising, height of the canopy, and sorting. Certain clones of Grenache and Syrah are prohibited, as is irrigation. The minimum alcohol for dry wines is 12.5%, and Rasteau Cru must be aged until March 31st of the year after harvest. The main grapes of Rasteau are Grenache, Syrah, and Mourvèdre. Red Rasteau is the main product and it must be at least 50% Grenache Noir, with a minimum of 20% Syrah and Mourvèdre together or separately. A maximum of 20% all the “accessory grapes” are allowed but whites can be no more than 10% of the mix. Accessory grapes are: Carignan, Cinsault with Bourboulenc , Vaccarèse, Clairette (blanc and rose), Counoise, Muscardin, Piquepoul Noir, Terret Noir with whites:  Grenache Blanc, Roussanne, Marsanne, Piquepoul blanc, Ugni blanc, Viognier, Grenache Gris   The style of Rasteau ranges from lighter and easy drinking to more serious and full-bodied. The common thread is that the wines are not over the top, they drink nicely when young, but can age in the right vintages. Flavors and aromas include garrigue (the famed herbs of this area – thyme, rosemary, lavender), red berry, black cherry, black fruit, sometimes with leathery, dried fruit/jam, savory spice notes or, in bigger versions, cigar box, leather, earth, incense, and licorice. Generally the wines have fresh acidity and soft tannin. Bigger versions have sweet, juicy fruit sometimes with chewy tannins. White and rosé wines are made here but they are marketed as Côtes du Rhône-Villages or vins doux naturels.   The vins doux naturels are red, rosé, and white wines made from hand harvested Grenache Noir, Grenache Gris, and Grenache Blanc with any grapes that are allowed in the Côtes du Rhône, but accessory grapes can't be more than 10% of the blend. Minimum alcohol must be at least 15% and the wines must age until August 31st of the year following that of harvest. The whites show floral and honeyed notes, the rosés are like cherry brandy (kirsch) or jam, and the reds come in many styles from grenat, a tannic, fresh red to oxidatively aged ambré, tuilé, and hors d'age (5+ years aging before release) and rancio (minimum 12 months aging in a barrel).   Food pairings include for Rasteau reds: stews, lentils, hard cheeses, grilled beef or eggplant/mushrooms, leg of lamb, charcuterie, blue cheese, or chocolate fondant.Rasteau vin doux naturel pairs well with a variety of sweet and savory foods. The red is perfect with chocolate desserts and the white partners with herbed goat cheese.   These are excellent wines, and represent the passion of the producers whom we will hear from in a separate podcast. The wines represent exciting styles and are insane value for money – grab a few bottles and try all this amazing region has to offer! You'll never tire of drinking Rasteau.   Thank you again to the region of Rasteau for the educational partnership and financial support for this show! This podcast and post are part of a paid partnership. All photos courtesy of Rasteau AOC.

Ah, Thanksgiving! A time to celebrate and give thanks for all the blessings in our life. A time to get together with our family...and dread the inevitable, uncomfortable conversations. But this is why we drink wine, people! And for today's episode, Carrie Flaspohler and I talk about the Top 3 Thanksgiving wines we'll be pounding...errr...sipping while mom points out those few extra pounds we seem to be carrying and that maybe that's why we're undeserving of a serious partner. We're pairing our favorite wine with our favorite uncomfortable conversations, so pour yourself a glass and commiserate with us. It's a judgment-free zone!Looking for excellent Holiday wines that won't cost a mortgage payment? Shop at Pairs With Life Cellars for delicious wines that pair beautifully with all your Holiday meals and parties!

He may look young, but Damien Tscharke certainly knows his wines. Jill and Simon chat with Damien about his 'new experience' cellar door, Tscharke's wide range of Mediterranean varietals, his special love of Grenache, the new blend Grenache Blanc...and his favourite band Radiohead! #tscharke#grenache

This week we are celebrating International Grenache Day with The Grenachista, Casey Greybehl, who's entire portfolio consists of nothing but Grenache Noir and Grenache Blanc. This is one of our favorite days of the year and the bottles on the table far outnumbered the people on the show. From Pet-Nat Read more... The post The Wine Makers – Casey Greybehl, The Grenachista appeared first on Radio Misfits.

Allan Green Canned Wine is the subject today, as Allan Green is here to talk about the International Canned Wine Competition on California Wine Country with Steve Jaxon and Dan Berger. Allan Green is the founder and former owner of Greenwood Ridge Vineyards. Allan Green sold Greenwood Ridge Winery to the Wilson family, it is one of two wineries that they have in Mendocino Co. He started it in 1980 and sold in 2017. He made wine for 37 years. He was one of the pioneers of Pinot Noir and he also made Riesling. His background is in graphic design, but he has been running the Mendocino Co. Fair Wine Competition for 40 years so when the idea came to do the International Canned Wine Competition, he knew how to do it. Now they just completed their third annual competition. They had 335 entries from 16 countries, including India, places where you don't expect to find wine at retail. Getting the international entries through customs was hard. 85 Gold medals out of 335 were awarded. He has collected wine cans since 1980. Dan Berger explains that the French were putting wine in cans since the late 1940s. About 1975 or 1980, the plastics industry came up with a plastic liner for these cans. Today's can liners are quite perfect, they put a good seal on the can. Dan Berger has brought a cellar dweller today, which he says is a little bit past its prime. He thought he would open it about 2015 and the extra years haven't really helped. But they all say the second taste is better. It is a 2006 Arrowood Côte de Lune Blanc, made of Rousson, Marsane, Viognier and Grenache Blanc. It is a little bit oxidized but the flavors are still intact. "About 6 to 10 years in, these wines are really gorgeous." They have the best of show white wine, which was a surprise, from Allied Wine Works on the central coast, a Grüner Veltliner. They agree that you should pour this into a glass, not drink from the can. Allan explains that they let the wines breathe for a few minutes after opening, before tasting at the competition. This has the steely minerality of the varietal. Harry Duke says that he could never have told that it comes from a can. And Dan points out that it is so well protected from oxygen, that the wine needs a few moments to breathe. You have a fresher and younger wine than from a bottle. Wine in cans is very convenient. The portions are small enough that you don't have to put it away with a cork. It's easy to fit the cans into a loaded fridge or ice cooler. The results of the International Canned Wine Competition are online, from 2019, 2020 and this year. Dan found that the Tin Pony can from Iron Horse was excellent. Iron Horse is a major prestige label. Joy Sterling of Iron Horse, who was on the show not long ago, has launched the Tin Pony label for canned wine. The early Chardonnay grapes are already coming in, in Sonoma County. Wineries that are picking for sparkling wine production are almost finished. Allan describes the competition, which was set up like any other. One day they did 127 spritzers and coolers, in about 3 hours. The whites and reds had about 80 a day to taste. Allan also brought the best of show red, a Pinot Noir from Oregon. The size of the can is 375 ml, half a bottle. Dan says you can tell this wine was aged in barrels before it was put in the can. Dan tasted about 130 wines in a day at the Mendocino County Fair competition. Dan Berger remembers a great line from Donine Dyer, a former winemaker of Domaine Chandon, who said, "Viewing a wine competition is like going to someone else's high school reunion." The public is never allowed into a competition. Dan was judging once when the public was invited and it was not easy at all and not to be repeated.

Canned Wine is the subject today, as Allan Green is here to talk about the International Canned Wine Competition on California Wine Country with Steve Jaxon and Dan Berger. Allan Green is the founder and former owner of Greenwood Ridge Vineyards. Allan Green sold Greenwood Ridge Winery to the Wilson family, it is one of two wineries that they have in Mendocino Co. He started it in 1980 and sold in 2017. He made wine for 37 years. He was one of the pioneers of Pinot Noir and he also made Riesling. His background is in graphic design, but he has been running the Mendocino Co. Fair Wine Competition for 40 years so when the idea came to do the International Canned Wine Competition, he knew how to do it. Now they just completed their third annual competition. They had 335 entries from 16 countries, including India, places where you don't expect to find wine at retail. Getting the international entries through customs was hard. 85 Gold medals out of 335 were awarded. He has collected wine cans since 1980. Dan Berger explains that the French were putting wine in cans since the late 1940s. About 1975 or 1980, the plastics industry came up with a plastic liner for these cans. Today's can liners are quite perfect, they put a good seal on the can. Dan Berger has brought a cellar dweller today, which he says is a little bit past its prime. He thought he would open it about 2015 and the extra years haven't really helped. But they all say the second taste is better. It is a 2006 Arrowood Côte de Lune Blanc, made of Rousson, Marsane, Viognier and Grenache Blanc. It is a little bit oxidized but the flavors are still intact. "About 6 to 10 years in, these wines are really gorgeous." They have the best of show white wine, which was a surprise, from Allied Wine Works on the central coast, a Grüner Veltliner. They agree that you should pour this into a glass, not drink from the can. Allan explains that they let the wines breathe for a few minutes after opening, before tasting at the competition. This has the steely minerality of the varietal. Harry Duke says that he could never have told that it comes from a can. And Dan points out that it is so well protected from oxygen, that the wine needs a few moments to breathe. You have a fresher and younger wine than from a bottle. Wine in cans is very convenient. The portions are small enough that you don't have to put it away with a cork. It's easy to fit the cans into a loaded fridge or ice cooler. The results of the International Canned Wine Competition are online, from 2019, 2020 and this year. Dan found that the Tin Pony can from Iron Horse was excellent. Iron Horse is a major prestige label. Joy Sterling of Iron Horse, who was on the show not long ago, has launched the Tin Pony label for canned wine. The early Chardonnay grapes are already coming in, in Sonoma County. Wineries that are picking for sparkling wine production are almost finished. Allan describes the competition, which was set up like any other. One day they did 127 spritzers and coolers, in about 3 hours. The whites and reds had about 80 a day to taste. Allan also brought the best of show red, a Pinot Noir from Oregon. The size of the can is 375 ml, half a bottle. Dan says you can tell this wine was aged in barrels before it was put in the can. Dan tasted about 130 wines in a day at the Mendocino County Fair competition. Dan Berger remembers a great line from Donine Dyer, a former winemaker of Domaine Chandon, who said, "Viewing a wine competition is like going to someone else's high school reunion." The public is never allowed into a competition. Dan was judging once when the public was invited and it was not easy at all and not to be repeated.

This week we share stories of bodybuilder murderers. These physically fit specimens let themselves go emotionally and things went very wrong. Nydia shares the story of husband and wife bodybuilders, Craig Michael Titus and Kelly Ryan, who brutally tortured and murdered their assistant Melissa James.  Dana shares the story of Tank Hafertepen’s death. Did he willingly “pump” or were there more sinister acts at work?  Cindy tells us some hilarious stories shared by listeners.  For dinner this week, Cindy made us an insanely delicious salad that included grilled Jerk chicken, goat cheese, craisins, and a honey dijon dressing that we’re still drooling over. For dessert, she made a delicious Greek yogurt berry parfait. Healthy and delicious! The meal was paired with La Patience, a 2019  Grenache Blanc which pairs really well with grilled chicken.    You can find the links to the stories and food photos on: www.winedineandstorytime.com Check us out on Social too!!   https://www.patreon.com/wdst https://www.buymeacoffee.com/WDST https://www.facebook.com/winedineandstorytime https://www.instagram.com/winedinestorytime https://twitter.com/WDStoryTime or call us some time  6093003094 This week we also got to work with some other podcasts we think you should check out! You can find them here: PROMOS:  The Murder Bucket Podcast Unsolved Mysteries: Solved?? Podcast Where did we get our info?  Dana: Tank Hafertepen Grommr 'Pumping' Is Dangerous New Fad Among Gay Men Silicone Injections Men Who Love Them BDSM Death Of A Kinkster The strange, sad tale of a man who died from having silicone injected into his genitals Pup Contract Nydia: Craig Michael Titus Former Pro Bodybuilder Craig Titus Brutally Murdered His Personal Assistant Craig Titus Kelly Ryan RELEASED on Parole!  48 hours (snapped)  What Did We Eat? Jerk Seasoning Lemon Garlic Vinaigrette Greek Yogurt Parfait What did we drink? La Patience Blanc Theme Song By:  Jon Katity  Sounds: Crowd Cheer Joke Fill Organ

Vins doux naturels (VDNs), translated to ‘naturally sweet wines’, are some of the most historic yet underestimated wines in France. These wines are made using the process of mutage – adding neutral grape spirit/alcohol – to fermenting wine in order to halt fermentation and leave sugar in the wine (they aren’t REALLY naturally sweet wine, although producers will say you are preserving the natural sweetness of the wine so that’s the counterpoint). Image of Rivesaltes: WinesoftheRoussillon.com The technique of mutage was created in Roussillon in 1285 by Arnaud de Villeneuve, physician of the Royal House of Barcelona from 1281 to 1310 and a professor of the University of Montpellier. It is the same process used to make Port. Here the wine must be around 6% alcohol by volume when grape spirit is added to kill the yeast and bring the alcohol in the wine to 15-18% ABV. Wines retain sugar and this base wine can go many different directions depending on what the producer wants to present in the bottle. Although these wines can be made with more than 20 different grape varieties, two take primacy: Muscat blanc à petit grains for the white and Grenache noir for the red. Grenache is great as a young wine but can also be good if aged for years in old oak barrels, sometimes large glass jars (called bonbonnes or demi-johns) developing complexity and tertiary aromas (tobacco, saddle, mocha) Muscat has fresh, grapey aromas, and naturally high acidity so the resulting sweet wines are very balanced. These grapes get more flavor and color if the producer wants to put the juice in contact with the skins and, like the reds, they can also be aged oxidatively   Vins Doux Naturels of the Languedoc We begin the show in the Languedoc, which only produces white vins doux naturels (VDNs) of the Muscat grape. Each of these wines is made from Muscat Blanc à Petits Grains and made in a non oxidative style to show the ripe fruit flavors, honeyed notes and richness contrasting with the acidity of the grape. Here are the four VDN appellations of the Languedoc, all of which are fortified with neutral grape spirit to 15% - 18% alcohol and a minimum of 11% residual sugar (Saint Jean de Minervois has a minimum of 12.5% RS). These wines are all golden in color and made of white grapes:   Muscat de Saint Jean de Minervois: Vineyards are at elevation so the wines have a better balance of acidity, more elegance, and are more complex Muscat de Frontignan: the biggest area for VdN in the Languedoc, these wines range in quality but Frontignan has great historic importance as it probably contains France’s earliest vineyard sites and was certainly the country’s first VdN appellation Muscat de Lunel is small and the local co-op makes many of the wines. The best have floral honeyed notes Muscat de Mireval is right next to the coast, immediately northeast of Frontignan and the wines, dominated by co-op production are rarely seen outside of France   Vins Doux Naturels of Roussillon Roussillon was incorporated into France in 1659, but before that was part of Spain, which it borders. There is a very set Catalan influence in this area, which is a hybrid of Spanish and French culture in many ways. Roussillon is shaped like an amphitheater and borders the Mediterranean Sea, the Pyrenees & the Corbières Mountains. This sunniest region of France has rivers which shape the landscape and the terroir.   Roussillon is the epicenter of vins doux naturels, making 80% of all VDN. It makes white, and more interestingly, reds whose flavors you will not find anywhere else. After mutage, the VdNs are made reductively (like regular wine where you try to avoid contact with oxygen to maintain fresh flavors) or oxidatively, with exposure to air for varying lengths of time. On the wines of the Roussillon you will see the following labels:   Wines that are aged without oxygen (topped off barrels/reductive) and are fruity and strong: Blanc Rosé Rimage (used for Banyuls) Grenat (used for Maury, Rivesaltes) If they have a bit of age but are still reductive you will may see recolté or vendange on the bottle Wines that are aged oxidatively in barrels that are not topped off, thus concentrating flavors and giving the wines more character (similar to tawny Port, rosé is never aged this way, BTW) Ambré: Whites that are oxidatively aged Tuilé: Reds that are oxidatively aged Rancio: VERY rare category of wine. Either whites or reds aged for so long that they taste almost like Madeira. They are aged in glass bonbonnes/demi-Johns that are kept outside or in attics to gain exposure to the temperature extremes to intensify flavor Hors d’Age: Anything aged more than 5 years before release, normally oxidatively aged Vins Doux Naturel aging in bonbonnes Image Source: Vig'nette     Roussillon Wines/Areas  Muscat de Rivesaltes can be made two Muscat varieties blended in varying ratios: Muscat Blanc à Petits Grains (blend must be at least 50%) which contributes aromas of tropical, citrus fruits (lemon) Muscat of Alexandria which offers aromas and flavors of flowers, herbs (mint) and peaches The wine mellows over time to have honeyed, baked fruit flavors   Rivesaltes is France's largest sweet-wine appellation, in terms of area and volume. Rivesaltes wines are blends or single varieties. Grenache Blanc, Grenache Gris, Grenache Noir and Macabeu are the main grapes used When made from white varieties they can be Rivesaltes Ambré (nutty and caramelized), rancio (Madeira-like, baked notes) or Hors d’Age (aged 5+ years) Rivesaltes Rosé is a fresh, fruity wine made mainly of Grenache Noir. It is aged reductively Rivesaltes Rouge is made mainly of Grenache Noir. It can be Grenat (reductive), Tuilé (oxidative) and for rare bottles, rancio and hors d’age when oxidatively aged     Maury Doux is in northern Roussillon on steep limestone cliffs at the beginning of the Pyrenees foothills. Maury's vins doux naturels are produced mainly from the Grenache grape varieties. Maury Blanc is made with mainly Grenache Blanc and Grenache Gris and aged reductively. There are oxidative versions -- Maury Ambré and Hors d’Age Maury Rouge is made with a minimum of 75% Grenache noir with Grenache Blanc, Gris, Carignan, Syrah, Macabeu (max 10%). Similar to Rivesaltes, there are Grenat, Tuilé, hors d’age, and rancio versions. Wines labeled with récolte, vendangeor vintage must have aged a minimum of 12 months in an airtight environment, making them a nonoxidative style of VDN. Image of Maury: WinesoftheRoussillon.com   Banyuls is one of the world's very few fortified red wines. Its best sites are on steep slopes or narrow terraces facing the sea. All Banyuls are made mainly from Grenache grapes of various colors. Banyuls Rouge is required to be at least 50% Grenache Noir. These wines are the best pairings with all manner of chocolate. These classifications are different from Rivesaltes and Maury Rimage is aged reductively and bottled early. It has black fruit and chocolate flavors Rimage Mis Tardive is Rimage that is aged for 1-3 years Banyuls Tuilé, rancio, and hors d’age are aged oxidatively Banyuls Blanc is made with Grenache blanc and Grenache Gris. It can be ambré, rancio, and hors d’age Banyuls Rosé is young and fresh, made of Grenache Noir and reductive Banyuls Grand Cru is at least 75% Grenache that is aged for a minimum of 30 months in oak – so all are slightly oxidized. They can be labeled dry/sec/brut (all are ok to use) as long as it has

This week we are traveling out of Texas to California to discuss the largest wine crime in history! Mark Anderson was a mysterious man from Sausalito, and obsessed with WINE! Some would even say it was his first and only love. Come travel to Cali with us to find out why someone that loved wine so much would destroy so much of its history in a matter of moments. Joining us this week is our friends from Major Crush podcast.  Major Crush is a podcast for wine lovers hosted by these two wine lovers who absolutely “crush on wines” no matter where the wines are from! Good wine is definitely their jam. Welcome Meredith & Lou!This week we are drinking a delicious white wine named Dominica Amato. It is a 2018 Grenache Blanc out of Sonoma County. This comes straight from our guests own personal wine club! If you want to try this wine and more you can check out at www.majorcrushwineclub.com. Please help support the show by keeping the decanter full! The support is always appreciated!! https://ko-fi.com/texaswineandtruecrime

California Wine Country today has Tom Simoneau in the studio with Steve Jaxon and Dan Berger, to present his favorite wines of 2020. At the end of this episode they speak with Joy Sterling, from Iron Horse Winery, which is Tom Simoneau's 2020 Winery of the Year. Here are the wines presented by Tom and Steve. Today's page was written by Tom Simoneau. He can be reached at tom@simoneauvineyards.com. Best Whites Sparkling Wine: Iron Horse Vineyards 2016 Ocean Reserve Blanc de Blancs, Green Valley, $55. This sparkling wine is a limited edition bottling. Iron Horse gives $4 a bottle to National Geographic's Ocean Initiative. Crisp, delicate, nice and dry. This 100% Chardonnay Sparkler is just that “sparkling” bubbles with a cause. ironhorsevineyards.com Chardonnay: Clos Pegase 2018 Carneros Napa Valley, Mitsuko's Vineyard, Estate Grown, $30. From this iconic Napa Valley winery, this wine with its classic cool region Chardonnay flavors of peach, apple, and pear shows how this varietal grown in the right place can produce an almost perfect wine. The vineyard, 365 acres in size, takes its name from founder Jan Shrem's late wife.  clospegase.com Sauvignon Blanc: J. Lohr Estates 2019 Flume Crossing, Arroyo Seco, Monterey, $14. The blend is entirely from the Sauvignon Musque Clone picked over a month's time at different ripeness levels. Early picks give bright acidity and key lime flavors while more ripeness gives grapefruit and passion fruit. And the final pick achieves mango and fig notes, complex and delicious. Another terrific release from J. Lohr, one of California's finest. jlohr.com Off Dry White: Dry Creek Vineyard 2019 Dry Chenin Blanc, Clarksburg, $16. Congratulations to founder Dave Stare and his family for continuing to produce Chenin Blanc while other wineries gave it the Sideways treatment (ie. - Anything but Merlot.) This slightly sweet wine is perfect as a summer sipper showing bright mouth feel, all orange blossom and candied lemon. drycreekvineyard.com Alternative White: Priest Ranch Wines 2018 Grenache Blanc, Napa Valley, Estate Grown, $22. Not familiar with Grenache Blanc? It's an aromatic white wine. Think biting into a ripe white peach and as the juice runs down your chin, lick it all up. The taste is bracing, yet balanced. It's intoxicating! The Priest Ranch is now part of the 1,615 acre Somerston Estate of which 215 acres is planted to grapes. Also available in 375ml cans – 6 packs $60. priestranchwines.com Best Value White: Inman 2019 Vin Soave, DOC Classico, $16. This product of Italy's Veneto region is 100% Garganega. How many new friends have you made this year? Well, I say this Vin Soave could be your new best friend. The flavors are a cross between Sauvignon Blanc and Chenin Blanc with a hint of Viognier, a crowd pleaser. dallaterra.com ++++++++++++++++++++++++++ Most Fun Wine: Prosecco by Korbel, D.O.C. Sparkling Wine Product of Italy, 187 ml bottles, $5.25. Korbel, always a trend setter, now has a full line of mini-bottles. Pop the top (unscrew), insert a straw, and you're good to go. Prosecco is a screaming category of sparkling wine accounting for $1 in every $5 spent. Prosecco facts: made in the Charmat process, tank fermented from the Glera grape grown in the Veneto in North Eastern Italy. korbel.com Rosé: Inman Family 2019 Endless Crush, Rosé of Pinot Noir, OGV (Olivet Grange Vineyard), Russian River Valley, Sonoma County, $38. The word delicate defines this wine. From its delicate pink color to its delicate pink kiss on your palate. All watermelon and wild strawberry… delicate and delicious. Kathleen Inman is a master winemaker who happens to be a woman. inmanfamilywines.com Sweet Wine: Tenuta di Capezzana Vin Santo di Carmignano, D.O.C. Riserva, 375 ml bottle, $70. Among the oldest wine estates in Tuscany, Capezzana has been producing wine since 804 A.D. This Carmignano is made from mainly Trebbiano.

California Wine Country today has Tom Simoneau in the studio with Steve Jaxon and Dan Berger, to present his favorite wines of 2020. At the end of this episode they speak with Joy Sterling, from Iron Horse Winery, which is Tom Simoneau's 2020 Winery of the Year. Here are the wines presented by Tom and Steve. Today's page was written by Tom Simoneau. He can be reached at tom@simoneauvineyards.com. Best Whites Sparkling Wine: Iron Horse Vineyards 2016 Ocean Reserve Blanc de Blancs, Green Valley, $55. This sparkling wine is a limited edition bottling. Iron Horse gives $4 a bottle to National Geographic’s Ocean Initiative. Crisp, delicate, nice and dry. This 100% Chardonnay Sparkler is just that “sparkling” bubbles with a cause. ironhorsevineyards.com Chardonnay: Clos Pegase 2018 Carneros Napa Valley, Mitsuko’s Vineyard, Estate Grown, $30. From this iconic Napa Valley winery, this wine with its classic cool region Chardonnay flavors of peach, apple, and pear shows how this varietal grown in the right place can produce an almost perfect wine. The vineyard, 365 acres in size, takes its name from founder Jan Shrem’s late wife.  clospegase.com Sauvignon Blanc: J. Lohr Estates 2019 Flume Crossing, Arroyo Seco, Monterey, $14. The blend is entirely from the Sauvignon Musque Clone picked over a month’s time at different ripeness levels. Early picks give bright acidity and key lime flavors while more ripeness gives grapefruit and passion fruit. And the final pick achieves mango and fig notes, complex and delicious. Another terrific release from J. Lohr, one of California’s finest. jlohr.com Off Dry White: Dry Creek Vineyard 2019 Dry Chenin Blanc, Clarksburg, $16. Congratulations to founder Dave Stare and his family for continuing to produce Chenin Blanc while other wineries gave it the Sideways treatment (ie. - Anything but Merlot.) This slightly sweet wine is perfect as a summer sipper showing bright mouth feel, all orange blossom and candied lemon. drycreekvineyard.com Alternative White: Priest Ranch Wines 2018 Grenache Blanc, Napa Valley, Estate Grown, $22. Not familiar with Grenache Blanc? It’s an aromatic white wine. Think biting into a ripe white peach and as the juice runs down your chin, lick it all up. The taste is bracing, yet balanced. It’s intoxicating! The Priest Ranch is now part of the 1,615 acre Somerston Estate of which 215 acres is planted to grapes. Also available in 375ml cans – 6 packs $60. priestranchwines.com Best Value White: Inman 2019 Vin Soave, DOC Classico, $16. This product of Italy’s Veneto region is 100% Garganega. How many new friends have you made this year? Well, I say this Vin Soave could be your new best friend. The flavors are a cross between Sauvignon Blanc and Chenin Blanc with a hint of Viognier, a crowd pleaser. dallaterra.com ++++++++++++++++++++++++++ Most Fun Wine: Prosecco by Korbel, D.O.C. Sparkling Wine Product of Italy, 187 ml bottles, $5.25. Korbel, always a trend setter, now has a full line of mini-bottles. Pop the top (unscrew), insert a straw, and you’re good to go. Prosecco is a screaming category of sparkling wine accounting for $1 in every $5 spent. Prosecco facts: made in the Charmat process, tank fermented from the Glera grape grown in the Veneto in North Eastern Italy. korbel.com Rosé: Inman Family 2019 Endless Crush, Rosé of Pinot Noir, OGV (Olivet Grange Vineyard), Russian River Valley, Sonoma County, $38. The word delicate defines this wine. From its delicate pink color to its delicate pink kiss on your palate. All watermelon and wild strawberry… delicate and delicious. Kathleen Inman is a master winemaker who happens to be a woman. inmanfamilywines.com Sweet Wine: Tenuta di Capezzana Vin Santo di Carmignano, D.O.C. Riserva, 375 ml bottle, $70. Among the oldest wine estates in Tuscany, Capezzana has been producing wine since 804 A.D. This Carmignano is made from mainly Trebbiano.

Saved from the brink of extinction just 50 years ago, Viognier (pronounced vee-ohn-yay), is a white grape that's native to the Northern Rhône in France – mainly the areas of Condrieu and Ampuis. The grape produces effusive wines with a strong aromatic character -- peaches, apricots, flowers, herbs, and ginger are common -- and when made well it has a medium body with a touch of acidity and a pleasant bitterness. This week we continue the grape mini-series (maxi series now?) by exploring this comeback kid and the pleasure it can bring when in the right hands.    History Viognier's parentage is a bit ambiguous, but it is related to Mondeuse Blanche, which makes it either a half sibling or grandparent of Syrah (as MC Ice points out, we could definitely make a word problem out of this – it’s a brain twister to think about, but possible!). The grape is also tied to Freisa and may be related to Nebbiolo, both which are native to the Piedmont region of northwestern Italy.     Viognier was once grown pretty widely in the northern Rhône but the combination of the phylloxera outbreak in the mid- and late-19th century, followed by WWI, the Depression, and WWII drove a lot of growers to cities and left vineyards abandoned. By 1965, only about 30 acres (12 hectares) of Viognier vines remained in France, and the variety was nearly extinct.   In the mid-1980s, interest started to grow both in France and from winegrowers in Australia and California. Growing interest lead to more plantings and today the grape is grown in Condrieu, Chateau Grillet, and Côte Rôtie in the Northern Rhône, all over the southern Rhône for blends, the Languedoc in southern France, as well as in North and South America, Australia, New Zealand, South Africa, Israel, Japan, Switzerland, and Spain.   Climate and Vineyard Viognier needs a long, warm growing season to fully ripen, but not so hot it develops excessive levels of sugar before its aromatic notes can develop. Viognier must get ripe to allow flavor to develop and that happens late, often after sugars develop. Viognier is a small thick-skinned berry with good resistance to rot. It does well on acidic, granite soils. Older vines – more than 30 or 50 years old are best for the grape. There are at least two clones of Viognier. The older, original one from Condrieu is highly aromatic and tight clustered. The other is healthier, higher yielding and looks and tastes different according to some. This clone, likely made at the University of Montpellier, is widespread in Australia. Winemaking begins in the vineyard – picking decision is vital: Pick too early and the grape has no flavor, and makes a flat wine. Pick too late the wine is flabby and oily. Must be ripe but not overripe, with lower yields. Although it is likely best to make the wine in stainless or neutral oak with perhaps some skin contact for a few hours before fermenting, the barrel fermentations, malolactic fermentations, and aging on lees can squash the unique flavor and scent of Viognier.   Flavors and Styles Viognier is like peach, apricot, clementine, honeysuckle, chamomile, jasmine, thyme, pine, spice, ginger, crème fraiche, and honey with a full body and can be oily, or sometimes a bit bitter. It is low in acidity. When aged in oak it tastes like vanilla bean and with malolactic fermentation it is creamy and custard-like. It is almost always high in alcohol, with 14.5% ABV being common. The best Viognier from France often doesn’t age, and even loses aromas after a few years in the bottle. Some of the styles from Australia and the US, which have been aged in oak, last a few more years. The grape is often bottled as a single variety but can be blended with Roussanne, Marsanne, and Grenache Blanc. We didn’t mention this in the show, but the wine can be off-dry or even late harvest and sweet. Condrieu and Château-Grillet produce sweet wines in warmer years.   Regions... France Northern Rhône: Viognier is grown as single variety in Rhône appellations Condrieu and Château Grillet on right (west) bank of Rhône River. In Côte Rôtie, winemakers can include up to 20% of Viognier though most growers add no more than 5%. Condrieu Includes seven communes along 14 miles, and makes wines that are usually dry, delicious young, and very aromatic wit structure. The area includes steep hillside vineyards, that face south-southeast to maximize morning sun, not hot evening sun. The soils are granite with a deep sandy topsoil called arzelle. This soil makes the best wine. Yields must be low, and picking must be after the grape has full aromatics. Top producers: Guigal, Rostaing, Delas, Pierre Gaillard, Vernay, Francois Villard Chateau Grillet This appellation is owned by one producer, it is a monopole. It is just 7.6 acres/3.08 ha on granite soil with mica – making the wines higher in acid. Vines are 80+ years old and although the area seems ideal, there have been problems with wine quality. Recently the owner of Château Latour of Bordeaux acquired the monopole; there’s hope for restoration of its former glory.            Côte Rôtie We did a whole podcast on this area, but north of Condrieu is Côte Rôtie, a Syrah appellation that can include up to 20% Viognier in the wine (in reality it’s more like 5%). Viognier helps darken the color of the Syrah in co-pigmentation but it takes up valuable real estate so it’s not used as much as it could be. Other French areas: The southern Rhône, where it is blended, the Languedoc and Ardeche, where it makes serviceable Vins de Pays varietal or blended wines.   Other Europe: Switzerland, Austria, Italy   New World Australia Yalumba was the pioneer producer in South Australia’s Eden Valley in 1979. The Virgilius is their top wine (aged in oak). McLaren Vale, Barossa, Adelaide Hills, Heathcote, Geelong, Central Victoria, and more grow the grape, which is a challenge to growers because it stays flavorless for much of the growing season and then transforms into something delicious – patience is a virtue! One of the best uses for Viognier in Australia is its blends with Shiraz: Clonakilla (Canberra), Yering Station (Yarra), Torbreck (Barossa)   United States California Viognier came in 1980s to California when John Alban (Alban Vineyards in Edna Valley), Josh Jensen of Calera (Central Coast), and Joseph Phelps (Napa), brought it into the United States in small quantities. The plantings and interest grew as a group of producers dedicated to growing Rhône varieties, called the Rhône Rangers, grew in numbers and popularity. Today California has more than 3,000 acres of Viognier. Yields are high compared to France, the wines can often be overblown if grown in too-hot weather but the greatest examples are full-bodied and rich. Top Producers: Tablas Creek, Crux, Qupé, Alban, Calera, Kunde Virginia Viognier is a signature grape of Virginia because the thick skins of the grape work well in the humidity and the diurnals of the mountains mean Viognier can ripen but maintain acidity over a long growing season. The typical VA Viognier has great fruit, slight bitterness, medium body and good acidity. Top producers: Barboursville, King Family, Horton Other US: Oregon, Washington (we mention ABEJA), Texas Around the World: New Zealand, South Africa, South America (Argentina has a lot, Chile some – all young plantings)   Food: The wine is great with dishes that have rosemary, thyme, saffron, and creamy sauces. Expect to spend more than $50 a bottle for good Viognier (we had the 2017 version of the Guigal below. It was US$50).   ___________________________________________________ Thanks to our sponsors this week: 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 And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. 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. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 

Wine Time Fridays is now legal to drink! In this episode, our 21st, we have guests for only the second time. Dear friends Heidi and Chris Cochran help Shelley and Phil taste through three wines from Rooted Family Wines (formally Elevage Wines) who are located in Paso Robles, California. They start out with the 2019 Engagement Rose’ (100% Grenache) move on to the 2019 California Girl, a blend of Viognier, Grenache Blanc and Roussanne and then round out the show with a gorgeous 2016 Lineage (100% Syrah). To taste these wines for yourself, and you will absolutely want to, visit https://elevagewines.com A big thanks to our sponsors: Social Media Summit Coeur d’Alene. Visit https://www.smwcda.com for more information on the Pacific Northwests longest running social media conference and the Social Media Summit Inner Circle. And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music which is anything but average. Please contact him at veryaveragemusic@gmail.com Mentions (in order of appearance): Steve, Rogers, Pizza and Pipes, Lancers, The Big Organ, Russell Mann, Rick Dees, Mark and Brian, Mitch Levy, SportsRadio 950 KJR, Brett Moury, John Brecher, Dottie Gaiter, John Travolta, Justin Bieber, Mitch Unfiltered, Seattle Supersonics, Nick Carita, Networking CDA and King Kube.Reception wine for episode: 2019 Protos VerdejoWines we drank this week: 2016 Charles Krug Merlot, 2018 Meomi Pinot Noir, 2019 ranga.ranga Sauvignon Blanc.Wines we drank last week but forgot to mention: 2017 Marchesi Biscardo Corvina della Provincia di Verona, 2018 Estancia Cabernet Sauvignon, 2017 Barossa Valley Estate Cabernet Sauvignon, 2016 Ruggeri Corsini Armujan Barbera d’Alba Superiore.Please visit https://winetimefridays.com

Again this week during Covid-19 confinement, the California Wine Country podcast continues our series on women in the wine business, since we do not have a new show, due to special Coronavirus coverage. This podcast replay episode with Carol Shelton was originally recorded and aired on Feb. 6, 2019.  Carol Shelton, winemaker of her very own Carol Shelton Wines is back on California Wine Country with Steve Jaxon and Dan Berger, after a 14 month absence. Carol Shelton is known as the Queen of Zinfandel. Dan tells about her great success with finding its character without having to be very high in percentage of alcohol. She also makes Petit Syrah and a white wine from Rhone grapes called Coquille Blanc (French for “White Scallop Shell”). Carol Shelton is very well known locally but doesn't have national distribution for her relatively small output. She has made a brand called “Wild Thing” and another called Monga, which is Zinfandel from Cucamonga, where there are some of the oldest Zin vines in America. (The Jack Benny Show used to feature a call of local railway stations that ended in “CUC-a-MON-ga!” which used to get a laugh on the radio in the mid 20th century.) The Italian Wine Company used to own 2000 acres of grapes east of Los Angeles.  Her 2017 Rosé was on the cover of Wine Spectator, so was Jon Bon Jovi, who also makes Rosé. She has been in the wine business for 42 years. She was one of the first ten women to go to UC Davis in Enology. She worked for various wineries in California and Australia. Later she worked at Buena Vista for André Tchelistcheff and for Windsor. She credits him with lifting up the California production to meet and exceed the European standards. She moved to California with her family as a teen in the early 1970s. The family would go looking for wine in Santa Cruz and Livermore. Her parents encouraged her to take food science classes instead of poetry. She found wine to be, “the most creative science and the most scientific art.” Dan Berger gives Carol credit for making gold medal winning wines with grapes that nobody cared about, like Carignane. Her favorite wine is her Coquille Blanc. It's a blend of Grenache Blanc, Roussanne, Viognier and Marsanne. It's all barrel fermented. All the grapes come from Paso Robles. Among white wines, this wine is complex. “It wants to be a Chardonnay and wants to go beyond.” Wine Spectator just gave it 93 points and it has won a couple of double golds already. Dan thinks it is the best white wine she has made to date. Some of her wines are now coming from mature vines. Dan says it is extremely complex and imagines it after another two years in the bottle. Carol says the 2008 is phenomenal. The Grenache Blanc tives it a steely background and the Roussanne gives it flesh on the bones, honey, peach, almonds. Dan says the Viognier adds tropical fruit. Wild Thing is named for the Zinfandel. She likes to experiment with yeast strains. Once she experimented with wild yeast. Dan explains that the grapes grow with a little natural yeast on them. Being organically grown grapes really helps. Pesticides target fungi like mildew and mold, and would harm the yeast. She started making Rosé in 2002, “before it was popular.” This 2018 Rosé is 60% Carignone, 30% Zin and 20% Petit Syrah. Dan says it has strong bright strawberry flavors, table strawberries and wild strawberries. Nice snd tangy, says Carol. Dan says in 6 to 8 more months the fruit flavors will be even more apparent. Carol says they picked it very green. Normally they pick at 241/2 to 26 or 26 brix (sugar content). This was picked at 21½ brix so it's very much less ripe. Instead of pressing juice quickly, which can make it too pale, they kept the skins in for two days. Dan says it tastes lighter. Rosé made in this manner is darker. Carol says it is modelled after a Tavel, a southern Rhone style, such as Chateau Trinquevedel Tavel Rosé, which is usually this dark.

Again this week during Covid-19 confinement, the California Wine Country podcast continues our series on women in the wine business, since we do not have a new show, due to special Coronavirus coverage. This podcast replay episode with Carol Shelton was originally recorded and aired on Feb. 6, 2019.  Carol Shelton, winemaker of her very own Carol Shelton Wines is back on California Wine Country with Steve Jaxon and Dan Berger, after a 14 month absence. Carol Shelton is known as the Queen of Zinfandel. Dan tells about her great success with finding its character without having to be very high in percentage of alcohol. She also makes Petit Syrah and a white wine from Rhone grapes called Coquille Blanc (French for “White Scallop Shell”). Carol Shelton is very well known locally but doesn’t have national distribution for her relatively small output. She has made a brand called “Wild Thing” and another called Monga, which is Zinfandel from Cucamonga, where there are some of the oldest Zin vines in America. (The Jack Benny Show used to feature a call of local railway stations that ended in “CUC-a-MON-ga!” which used to get a laugh on the radio in the mid 20th century.) The Italian Wine Company used to own 2000 acres of grapes east of Los Angeles.  Her 2017 Rosé was on the cover of Wine Spectator, so was Jon Bon Jovi, who also makes Rosé. She has been in the wine business for 42 years. She was one of the first ten women to go to UC Davis in Enology. She worked for various wineries in California and Australia. Later she worked at Buena Vista for André Tchelistcheff and for Windsor. She credits him with lifting up the California production to meet and exceed the European standards. She moved to California with her family as a teen in the early 1970s. The family would go looking for wine in Santa Cruz and Livermore. Her parents encouraged her to take food science classes instead of poetry. She found wine to be, “the most creative science and the most scientific art.” Dan Berger gives Carol credit for making gold medal winning wines with grapes that nobody cared about, like Carignane. Her favorite wine is her Coquille Blanc. It’s a blend of Grenache Blanc, Roussanne, Viognier and Marsanne. It’s all barrel fermented. All the grapes come from Paso Robles. Among white wines, this wine is complex. “It wants to be a Chardonnay and wants to go beyond.” Wine Spectator just gave it 93 points and it has won a couple of double golds already. Dan thinks it is the best white wine she has made to date. Some of her wines are now coming from mature vines. Dan says it is extremely complex and imagines it after another two years in the bottle. Carol says the 2008 is phenomenal. The Grenache Blanc tives it a steely background and the Roussanne gives it flesh on the bones, honey, peach, almonds. Dan says the Viognier adds tropical fruit. Wild Thing is named for the Zinfandel. She likes to experiment with yeast strains. Once she experimented with wild yeast. Dan explains that the grapes grow with a little natural yeast on them. Being organically grown grapes really helps. Pesticides target fungi like mildew and mold, and would harm the yeast. She started making Rosé in 2002, “before it was popular.” This 2018 Rosé is 60% Carignone, 30% Zin and 20% Petit Syrah. Dan says it has strong bright strawberry flavors, table strawberries and wild strawberries. Nice snd tangy, says Carol. Dan says in 6 to 8 more months the fruit flavors will be even more apparent. Carol says they picked it very green. Normally they pick at 241/2 to 26 or 26 brix (sugar content). This was picked at 21½ brix so it’s very much less ripe. Instead of pressing juice quickly, which can make it too pale, they kept the skins in for two days. Dan says it tastes lighter. Rosé made in this manner is darker. Carol says it is modelled after a Tavel, a southern Rhone style, such as Chateau Trinquevedel Tavel Rosé, which is usually this dark.

What started as two neighbors with a serious passion for wine has since turned into an impressive small production portfolio of Rhone-inspired wines. Winemakers/Owners Brian Callahan and Steven Gower initially planted their own vineyards, situated above the fogline, in the northern part of the Russian River Valley. They wanted to make wine with the less commonly found Rhone varietals – Grenache, Petite Sirah, Syrah, Mourvedre, Grenache Blanc and Viognier – which thrive in the warmer, northern part of the AVA. In close proximity to both Dry Creek Valley and Alexander Valley, their vines sit at the crossroads, or transitional zone, of the AVAs which inspired the name, “Crux”.

After enjoying two glasses of wine, Bryan Babcock of Babcock Winery & Vineyards sits down with host Bion Rice to discuss his storied career as a legacy winemaker in Santa Barbara County, how he got his start in the family business, and what’s next on the horizon. Follow along and drink what we’re drinking. Episode 2 of “Two Glasses In” features wines from Babcock Winery & Vineyards, including 2017 Pinot Noir “Déjà Vu” and 2018 “Galvanized Synergy” a blend of Grenache Blanc and Clairette. "Two Glasses In" is available on Apple Podcasts and Spotify. For more information on Bryan Babcock, view episode notes at TwoGlassesIn.com

The boys are joined by Mike Lucia of Rootdown to discuss white mutations of popular red wines. A lot of that got cut, however, as our hangover brains were nourished with life-giving alcohol and a new topic emerged. “What if…” we thought, “we asked… our guest… about himself?” The answer is, we actually have a v interesting conversation about the mechanics of California AVAs. Please join us on what will go down in history as our most surprisingly informative episode, and don’t forget to buy MIke’s wines, follow him on instagram to hear about new projects, and send us 7000$ each month on Patreon.com/disgorgeous. /// LIST//****KEVIN WHAT DID YOU BUY****Domaine Roche-Audran Cotes du Rhone Blanc 2018//Costador Mediterrani Terroirs, Sumoll Blanc, 'Brisat (amphorae),' 2016//Rootdown, Grenache Blanc, 'Redwood Glenn Vineyard,’ 2017//FernetSupport the show (https://www.patreon.com/Disgorgeous)

En este episodio platicamos con Madeline Puckette de Wine Folly y hablamos a cerca de sus inicios en el mundo del vino, tips para nuevos amantes del vino, buena musica y datos curiosos. Madeline nos comparte sus vinos favoritos, regiones y tragos! Todo de la mano de un Grenache Blanc de Les Sorcieres y un Les Abeilles Cotes du Rhone. Que lo disfruten!

This episode of California Wine Country was originally recorded and published on Dec. 20, 2017. Carol Shelton was last on this show in February of this year.  There is no new episode recorded today, Nov. 6, 2019, as we recover from the aftermath of this year's fires in Sonoma County. Please consider making a donation to the Red Cross, which has done so much for Sonoma County again this year to help the community in its time of greatest need. Carol Shelton joins Steve Jaxon and Dan Berger on California Wine Country today. For more information visit her website  https://www.carolshelton.com/ Dan Berger met Carol Shelton when she was making wines for Windsor Vineyards. They were winning gold medals in a lot of competitions but they were not widely known because they were not readily available at retail. So Dan wrote about how she was taking good fruit and making great wine. She explains how she spent 20 great years at Windsor after graduating with her degree in enology, until 2000 when she founded her own winery. Her Wild Thing wine is one of Steve Jaxon’s favorite wines. She and her husband lost their house in Larkfield in the October 2017 fires but they are rebuilding. Their homeowner’s association has been proactive to bring in four of five contractors to allow them to get better prices. $220 a square foot instead of $350-500. So the group of builders will do it for a lot closer to the lower figure. Carol Shelton was one of the first dozen women to go through the wine program at UC Davis, graduating in 1978. They taught winemaking but they didn’t teach viticulture so she learned that at Santa Rosa Junior College under Rich Thomas, who has been on the show many times. Steve asks Carol Shelton what made her want to get into the wine business. Her mother taught her to cook from a very young age, and to identify herbs by the smell even before she could read. Her parents offered to pay for her education if she took something scientific that could lead to a good job, but they would not pay for her to study poetry. So she visited a winery and smelled oak saturated with red wine and she decided she wanted to smell that every day at work. Dan says that Carol Shelton joins Steve Jaxon and Dan Berger on California Wine Country today is a great discoverer and he gives the example that she was making Carignane in the early 80s when nobody else was. They taste her Wild Thing 2016 Chardonnay from a vineyard that they own. It’s all barrel fermented, no malolactic fermentation. Steve says it is adorable, Dan says it is a very succulent wine and is ready to drink now. It has a little tropical fruit flavor and has a rich mid-palette without any oak character. Carol says they stir the barrels every Wednesday for eight months. Dan says it’s so delicious and is ready to drink now, which is suggested by its screw cap. The next wine tasted is called Coquille Blanc and is a blend of four varieties, mostly Grenache Blanc, and also Roussane, Viognier and Marsanne. Dan admires the complexity and subtlety of this wine and the different characteristics that come from the different grape varieties. Viognier gives you floral components. Grenache Blanc gives some chalky minerality, the Roussanne gives you peach and pear components, but Dan can’t figure out what is Marsanne’s best quality so he asks Carol. It has more peach flavors where the Roussanne has more almond. As this wine ages, they both will give a sweet honey flavor. Steve is surprised that he was thinking almonds just as she mentioned it. The Coquille is Carol’s favorite out of all the wines she makes. Dan says she is lucky because it is hard to get a good vineyard to grow all these grapes and she agrees that even if it is far away, it is worth it. She bottles about 15 or 16 wines right now. She is no longer going to make Pinot Noir but her Zinfandel is so famous that she is concentrating on that now. She tells about how during the fires they fled to thei...

AOC Luberon in the Rhône Valley is a popular place to visit, featuring picturesque towns, rustic beauty and 300+ days of sunshine. The region's wine and food have a Mediterranean flair and flavor- fresh and vibrant. Regional wines include reds from Grenache Noir, Syrah and Mourvedre grapes, and whites from mainly Marsanne, Roussanne, Grenache Blanc and Viognier. Natalie Margan, fifth generation family member at Chateau La Canorgue in Bonnieux discusses. www.vins-luberon.fr www.vins-rhone.comThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

AOC Costières de Nîmes in France's southern Rhône Valley produces versatile, food-friendly wines with good acidity and minerality, thanks to the Mediterranean-Rhône terroir: sunny, cool breezes and mineral-rich alluvial soils. Wines include velvety reds and vibrant rosés from Grenache, Mourvedre, Syrah, and vivacious whites from Grenache Blanc, Marsanne and Roussanne. Vintner Anthony Taylor, Maison Gabriel Meffre, discusses styles and food pairings. www.costieres-nimes.org www.vins-rhone.comThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Provence, France is a multifaceted wine region. Although it makes mainly rosé, there is much to explore here. To start, not all of that rosé is created equal. And there are whites and reds you may not be aware of, that are just stunning. This podcast is a surprising, dorky, deep look at this beautiful wine region. Climate and terroir Between Mediterranean and the Alps – southeastern corner of France, covers coastline No vineyard is more than 25 miles from the Mediterranean Provence is the only French wine region outside of Bordeaux with classified estates Climate: Low humidity, Mediterranean climate – sea is its southern border: sunny, dry and warm. Can get overripe grapes b/c of sunshine. Winds prevalent – including the Mistral Land: Soil poor, very varied -- limestone, calcareous, volcanic Mountains: Sainte-Victoire Mountain, Sainte-Baume Mountains, Massif des Maures Blends, not varietal wines: Reds: Grenache, Cinsault, Syrah, Mourvèdre, Tibouren, Carignan, Cabernet Sauvignon Whites: Rolle/Vermentino, Ugni Blanc/Trebbiano, Sémillon, Clairette,Grenache Blanc, Bourboulenc   Provence rosé appellations Côtes de Provence Coteaux d'Aix-en-Provence Coteaux Varois en Provence.   Côtes de Provence: 90% Rosé, 6.5% red, 3.5% white Largest appellation in Provence Center to the eastern borders of Provence – eastern portion of Provence in included Nearly 75% of all the wine production in Provence 90% of production is rosé Quality of sites varies wildly, as does the wine quality 4 subregions Côtes de Provence Sainte-Victoire: Red and rosé (largest, most common) Côtes de Provence Fréjus: 75% rosé, the rest is red Côtes de Provence La Londe: 75% Rosé, 25% red Côtes de Provence Pierrefeu: Cool climate rosé    Coteaux d'Aix-en-Provence: 82.5% Rosé, 5.5% White, 12% Red 2nd largest area with various soil types High acid, light rosé Les Baux de Provence: (baou=rocky spur in Provence dialect) is within Aix Tiny hilltop village, mainly organic viticulture – 85% of the farmers do organic or biodynamic Makes red and roses (only 25% is rose) of GSM   Coteaux Varois en Provence: 85% Rosé, with red and white  Western 1/3 of Provence central region of Provence, "calcareous Provence" – gravel, flint, limestone, calcareous soils in narrow valleys High altitude, small area   Bandol Wine: Nearly 70% is red wine with rosé, small amt of white  Bandol is most famous for its red wines, Mourvèdre is at least 50% of the blend, though most producers will use significantly more Whites: Clairette – 50-90% of Bandol Blanc with Bourboulenc, Ugni Blanc, Marsanne, Rolle, Sauv Blanc, Semillon  Bellet Wine: Equal amounts of white, red, rosé  Near Nice in hills of N, E, W on terraces – very steep, some single vineyard sites Mostly consumed by tourists in Nice   Palette: Red, white, rosé made east of Aix-en-Provence in hills Chateau Simone owns half the vineyards here – Ch Cremade, Ch Henri Bonnaud, Ch de Meyreuil and La Badiane make the rest   Coteaux de Pierrevert: Cool climate red, white and rosé wines are mainly made from Grenache, Syrah, Cinsaut, Clairette and Rolle  Cassis Wine: White is 75% of production, with red and rosé Full-bodied, lower acid, herbal whites. Clairette, Marsanne, Bourboulenc, Pascal, Sauvignon Blanc, Rose and red from Mourvedre, Cinsault, Grenache      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   And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Podcasts referenced: Ep 160: The Rosé Story with Ian Renwick Ep 227: Derek Van Dam, CNN Weatherman on Weather and Wine Ep 277: Bordeaux -- An Insider View with Serge Doré  

Our estate vineyard is planted on the hilltop mesa overlooking the tasting room, orchard and lower vegetable gardens. The vineyard is a set of rolling and undulating hills, each planted to a grape varietal best suited to that particular location. The vines are all planted on their own roots, set into the classic 8’x10′ spacing.Vineyard Manager Armando Zepeda has been farming the vineyard since it was first planted, and seems to know each vine personally. Armando is joined in the vineyard by soil consultant Stan Kadota and viticulturist Francisco Ramirez.Harvest generally begins in September of each year, followed by the planting of a cover crop of barley, sweet pea and fava beans for the winter months. January brings the pruning crew, with each vine cane-pruned, with bud-break generally arriving in March, fruit set in May and veraison in July/August.The vineyard map shows the changes over the years. The original vineyard plan was relatively simple, with largish blocks containing a single grape varietal: Semillon, Sauvignon Blanc, Merlot, Cabernet Franc and Cabernet Sauvignon. This reflects our original focus on Bordeaux-style wines.Over the years, our understanding of what grows well in our part of Santa Ynez Valley and our tastes in wine have evolved and we have grafted some of the original vines to other varietals. The biggest change is the addition of the Rhône varietals Syrah, Grenache Noir, Grenache Blanc and Viognier. Malbec was added to our palette of red Bordeaux reds and the Musque clone of Sauvignon Blanc added to give greater complexity and aromatics, and a bit of Chenin Blanc planted in 2017.

Carol Shelton, winemaker of her very own Carol Shelton Wines is back on California Wine Country with Steve Jaxon and Dan Berger. Carol Shelton is back on California Wine Country this week after a 14 month absence. She is called the Queen of Zinfandel. Dan tells about her great success with finding its character without having to be very high in percentage of alcohol. She also makes Petit Syrah and a white wine from Rhone grapes called Coquille Blanc (French for “White Scallop Shell”). Carol Shelton is very well known locally but doesn’t have national distribution for her relatively small output. She has made a brand called “Wild Thing” and another called Monga, which is Zinfandel from Cucamonga, where there are some of the oldest Zin vines in America. (The Jack Benny Show used to feature a call of local railway stations that ended in “CUC-a-MON-ga!” which used to get a laugh on the radio in the mid 20th century.) The Italian Wine Company used to own 2000 acres of grapes east of Los Angeles.  Her 2017 Rosé was on the cover of Wine Spectator, so was Jon Bon Jovi, who also makes Rosé. She has been in the wine business for 42 years. She was one of the first ten women to go to UC Davis in Enology. She worked for various wineries in California and Australia. Later she worked at Buena Vista for André Tchelistcheff and for Windsor. She credits him with lifting up the California production to meet and exceed the European standards. She moved to California with her family as a teen in the early 1970s. The family would go looking for wine in Santa Cruz and Livermore. Her parents encouraged her to take food science classes instead of poetry. She found wine to be, “the most creative science and the most scientific art.” Dan Berger gives Carol credit for making gold medal winning wines with grapes that nobody cared about, like Carignane. Her favorite wine is her Coquille Blanc. It’s a blend of Grenache Blanc, Roussanne, Viognier and Marsanne. It’s all barrel fermented. All the grapes come from Paso Robles. Among white wines, this wine is complex. “It wants to be a Chardonnay and wants to go beyond.” Wine Spectator just gave it 93 points and it has won a couple of double golds already. Dan thinks it is the best white wine she has made to date. Some of her wines are now coming from mature vines. Dan says it is extremely complex and imagines it after another two years in the bottle. Carol says the 2008 is phenomenal. The Grenache Blanc tives it a steely background and the Roussanne gives it flesh on the bones, honey, peach, almonds. Dan says the Viognier adds tropical fruit. Wild Thing is named for the Zinfandel. She likes to experiment with yeast strains. Once she experimented with wild yeast. Dan explains that the grapes grow with a little natural yeast on them. Being organically grown grapes really helps. Pesticides target fungi like mildew and mold, and would harm the yeast. She started making Rosé in 2002, “before it was popular.” This 2018 Rosé is 60% Carignone, 30% Zin and 20% Petit Syrah. Dan says it has strong bright strawberry flavors, table strawberries and wild strawberries. Nice snd tangy, says Carol. Dan says in 6 to 8 more months the fruit flavors will be even more apparent. Carol says they picked it very green. Normally they pick at 241/2 to 26 or 26 brix (sugar content). This was picked at 21½ brix so it’s very much less ripe. Instead of pressing juice quickly, which can make it too pale, they kept the skins in for two days. Dan says it tastes lighter. Rosé made in this manner is darker. Carol says it is modelled after a Tavel, a southern Rhone style, such as Chateau Trinquevedel Tavel Rosé, which is usually this dark. They usually have Carignane and Mourvedre. DAN BERGER:  “A lot of what we do in Sonoma County is under the radar. There is a lot of exposition about wines from around the world that gain recognition because they’re expensive or because they have fancy packaging or they have huge publi...

This week we are talking about Côtes du Rhône white wines and the Grenache Blanc grape. In the cold weather months we tend to focus on lots of full bodied red wines and sometime we needs a break from the reds. We love white wines and winter is the perfect time to talk about medium to full bodied whites which is why we are talking about whites from Côtes du Rhône.   Check out episode 31 and episode 44 to learn more about Côtes du Rhône and for more great wine recommendations.   Wine Recommendations Domaine de la Présidente Cotes du Rhone Grands Classiques Blanc 2015 - priced around $13. Nose of white flowers, paypa and minerality It’s dry with medium body, medium plus acidity and flavors of white flowers, lime and pineapple This wine is bordering on high acid so best to pair with food If you are looking for a white wine to showcase white Cote du Rhone wines this is it. It’s got ripe fruit, floral aromas and flavors, balance of body and acid - rich, not too light but not fat and flabby You can purchase this wine at Total Wine by clicking here   Domaine de la Présidente Cotes du Rhone Villages Cairanne Blanc Prestige 2015 - priced around $15. Nose of mango, apple and orange blossom It’s dry with medium body, medium plus acidity with flavors very similar to aromas - white flowers, tropical fruits, apple The nose of this wine is intoxicating smells very fruity and fresh given its age Plus, it has a great texture and weight to it without being too heavy, the blending with Viognier keeps this wine from becoming flabby. This wine can age 3-5 years after release so if you pick up a younger vintage and are willing to wait it will continue to develop and transform for the better over time You can purchase this wine at Total Wine by clicking the link here    Sources: Book: Wine Grapes Wikipedia  Rhone Wines  Wine Folly  The Wine Collar Insider 

Diana Dinerman (comedian, writer) joins Shaughn and Ellen to get into her journey from dance to writer to comedian and all the wine that came along the way.The hip sip tip from Shaughn is bottle-fermented Glera from McLaren Vale! Ellen's is Grappa...or is it?The group cracks open a bottle of Chilean Cinsault called GLUP! An unusual style to see out of the Valle de Itata.Diana got a solid foundation in wine when she was living in Alsace. She went on to discover Grenache Blanc once back in the states. They discuss how good wine could be found in gas stations in France, but just because it's European doesn't mean its good.She shares how coursework on a performance history lead to her putting aside her studies and detouring to performing.The conversation turns to a deep discussions on history and patriarchy and how to learn from the past and make good changes. Plus, why Virginia Woolf was right about a rooms of one's own!A game of what's in the glass gets into a conversation on how wine gets the flavor descriptors it does. Lastly, the joy of making risky decisions that pay off! See acast.com/privacy for privacy and opt-out information.

In this episode Jameson speaks with Wine Enthusiast contributing editor Jim Gordon about how Zinfandel reigns supreme in the eyes of many, but Lodi wines are astonishingly diverse.  Wines Discussed: @4:48 Klinker Brick 2017 Albariño (Lodi) @8:08 Scotto Family Cellars 2017 Dry Sangiovese Rosé (Lodi) @14:18 Jessie's Grove 2015 Ancient Vine Carignane (Lodi) Transcript: Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at the wines of Lodi, with wine enthusiast contributing editor, Jim Gordon, who covers and reviews wines from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, including lots from Lodi. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. So while I was doing some reading on Lodi, doing a little reading up, a little research, a little due diligence, I came across this phrase, and this is the phrase: Something subversive is afoot in the vineyards of Lodi, California. When I read that, the first thing I thought about was actually Bill and Ted's Excellent Adventure, the part where they say, "Something strange is afoot at the Circle K." But this is not about Bill and Ted. We're here to talk about wine in Lodi, and actually, my guest Jim wrote that line, not about Bill and Ted, but about Lodi, and I think it was really great because a lot of people still consider Lodi ... they look through the lens of bulk wines, mass produced wines, nothing but jammy Zinfandels, etc. etc. But that's really ... I mean, it's part of the story, of course, but what's really exciting about Lodi is what's going on there with what we might call underdog grapes, and people doing really interesting and exciting things. So, I'm excited to have Jim here to talk about Lodi and get to know it a little better, and sort of that hidden, subversive, underdog Lodi that's happening right now. So Jim, welcome to the show. Jim Gordon: Thank you, Jameson. Happy to be here. Jameson Fink: And you know, when I was ... I was in Lodi two years ago, and that was my first time there, and I was at a wine reception for the wine blogger's conference. It was 100 degrees there, not surprising, it's pretty hot there, and I was seeking out well-chilled white wines. And I was really impressed with ... I had a Grenache Blanc and a Vermentino there, and I didn't expect to have either of those wines. Maybe I was naïve and I had a lot to learn, that wouldn't be surprising, but I thought it was a really exciting tasting that I discovered all these interesting new white wines. Can you kind of just talk about the breadth and depth of grapes that are being grown there besides the usual suspects? Just give me a few. Start me off with a few to tantalize me. Jim Gordon: Yeah, sure. You know, the region has been known for almost commodity level Cabernet, Merlot, Chardonnay, etc. But, there's Albariño, there's Vermentino as you said, there's Kerner, there's Teroldego, there's Cinsault from 120 year old vines, Carignan. Some of those have been there forever, you know, decades if not a century, but many others have been planted in the last several years to make Lodi a lot more interesting place. Jameson Fink: And why do you think winemakers are attracted to these grapes in Lodi versus Cabernet or Merlot or Chardonnay? What's the appeal in your mind? Jim Gordon: I kind of think they're trying to go 180 degrees from what people think of Lodi. People think of it producing sort of fat, lazy Zinfandels or big Chardonnays that are kind of soft and buttery. I think a lot of them are trying to do something the opposite of that, like crisp or tannic or biting or more vivid, not just a big softy like the mass market ones, but something more artisanal, more interesting, more intellectual in a way. Jameson Fink: Mm-hmm (affirmative). And I guess I want to back up. I don't know if a lot of people even know where Lodi is. It's not far from Sacramento, correct? Jim Gordon: True, it's south of Sacramento, and almost due east of Napa. I live in Napa, and it's an hour and a half drive roughly to Lodi. It's an interesting place. It's in the northern ... basically the northern end of the San Joaquin Valley. It's just on the edge of the Sacramento and San Joaquin River Delta, where it's kind of a bayou area of California, where it's basically at sea level. So, even though it's inland and it does get hot, but it has the water. When you have water and hot land, you have breezes, so it's not as hot as you would think. It's nothing like the southern San Joaquin Valley, more like around Madera or Fresno. This is quite different than the northern part. Jameson Fink: So you mentioned earlier Albariño, and the first wine I wanted to talk about was the Klinker Brick 2017 Albariño, which you gave 89 points to. Can you talk about ... I mean, I know Albariño from Spain mostly. Is the grape similar there in Lodi? Is it producing a similar style of wine, something different, or is it a little bit of both? Jim Gordon: This one is more similar to what you would find in Spain or Portugal I think, than most would be, which is why I liked it. It's refreshing, it's crisp, there's low alcohol, relatively, 12.8%, and that's why I liked it. I think I described it a lot like one would describe some Albariños from the Iberian Peninsula. So I think they purposefully picked the grapes early enough so it didn't get too high in alcohol, too full in body, and they got something that's really refreshing, mouthwatering. Jameson Fink: Yeah, you said it's a great antidote to rich and oaky wines. Jim Gordon: Yeah, perfect. Jameson Fink: Although, I do like rich and oaky wines. I have a soft spot for those. But I am a liberal. I like light, crisp, fresh, rich and oaky, everything in between. Jim Gordon: Yeah, me too. I like some of each. I want crisp and fresh on a hot summer day, and depending on the weather or the food, I like fat and buttery as well. Jameson Fink: Yeah, I'm gonna make this a podcast feature where I complain about the heat, because it's like 85 degrees here today, so that wine sounds really, really good today. I think that's also interesting about the lower alcohol levels. Like you said, it's under 13%, which maybe you probably wouldn't associate with Lodi. I mean, I might think, oh everything's gonna be 15% or 16% or something crazy outrageous, but is there a movement ... I mean, just in general in Lodi or beyond, are you seeing people sort of ... wine drinkers saying, "Hey, I want something lower in alcohol." Or winemakers are saying, "You know what? I'm gonna pick a little earlier and make a wine that's less alcoholic." Jim Gordon: Yes. I think people are demanding it, some people are, and I think winemakers in general in California, which is where I live and where I cover wine for Wine Enthusiast, have backed off on the high alcohol that they were doing five to 10 years ago. Not radically ... so, let's say a typical vintage now is a few tenths of a point lower in alcohol than it used to be, plus, wineries, many of them, like this Albariño there, are producing new wines that are more crisp and lower in body. So, it's partly what they've done to the line of wines, say, well, we've already been making, but also coming up with new varietals or new styles. Jameson Fink: Yeah, absolutely. So, Albariño is definitely a grape ... I mean, we're looking at Lodi, there's a wine region I think in the Columbia Gorge, bordering Washington and Oregon always says we have everything from Albariño to Zinfandel. And I want to talk about another grape that maybe is a little unusual to see in Lodi or really in the United States as much as say like, Italy, and that's Sangiovese. And I thought it was really interesting to see a Rosé made from that. The second wine that I wanted you to talk about was the Scotto Family Cellars' 2017 dry Sangiovese Rosé, which you gave 88 points to. Jim Gordon: It was a really interesting, dry Sangiovese in the Rosé mode. It was relatively low in alcohol for California, 13%, but I liked it because of the sort of grip that Sangiovese gives you. I mean, in the Chianti or super Tuscan blends that have Sangiovese as a red wine, it's known for tannin and acid and kind of a really grippy feel on your palette. And a little touch of that comes along with the Rosé, which I appreciate the ... Rosé is so popular now, and in California, practically every winery is making a Rosé or two, but it hasn't really settled into a style for this valley or that valley. Everybody's using different varieties. Some are darker reds, some are light reds, some are crisp, some are fat like barrel fermented even Rosés. This one I liked because it's crisp, it has a sort of tangy, slightly tannic mouth feel, and to me that's palette cleansing and refreshing. Jameson Fink: Yeah, you talk about a Rosé, I mean, it's just such a ... the category has just exploded and it's still growing. How prevalent is Rosé in Lodi, and is it something that's just happened over the last few years? Or have they been making Rosé in Lodi and we just didn't know about it? Jim Gordon: It's relatively new in terms of today's type of Rosé. I'll bet you in the 70s they were making Rosé in Lodi, but it would have been something quite different. Jameson Fink: Yeah, like a white Zinfandel ... sweet. Jim Gordon: Yeah, exactly. That was the commercial mainstay of Lodi for some years, providing grapes for white Zinfandel. You know, they've had a revolution there in wine making since that period, and I guess this Rosé is just one example of the stuff they're doing now. Jameson Fink: One of the things that you talked about briefly was the abundance of old vines in Lodi, and I think when I visited, that was the thing that blew me away is to see these vines from the 19th century, these grizzled, gnarled ... they're almost like supernatural looking, like hobbit forest or something ... Well, hobbit forest would be friendly, these are a little more mysterious and sinister looking. I think one of the best vineyard visits I've ever had is we went to the Bechthold Vineyard, and to see these old Cinsault vines, really amazing. Can you talk about the old vine heritage in Lodi? Is that in danger? Because I keep hearing that wineries are having to pull out these old vines to plant things that are more profitable. Is there a drive to save these old vines? Jim Gordon: Yeah, it's an interesting issue right now. Lodi does have lots of old vines, you know, hundreds of acres I would say, if not a thousand or more of vines probably older than 50 years. I don't know the numbers offhand, but intermixed with much more recently planted vineyards that are more commercially profitable and make sense for the people. One thing to mention here is that so many of the grape growers in Lodi are family farms, and they're like in their fourth, fifth, or sixth generation. So, their ancestors came in the 1860s or 70s, maybe they tried panning for gold in the Sierra hills and mountains, and then they came back down to Lodi and became farmers. So they're there. They own the same properties in many cases that their families have been farming for generations. So, they have old vines, they've kept some of them, and they've kept them on the places where those vines grew well and produce a good crop and make high quality wine. So, the old vines in many cases have been preserved because they were special. The ones that made so-so wine have probably been ripped up or replanted with other varieties. I know what you're saying too about just the presence of being in the old gnarled vines, and many of the vineyards in Lodi, they train ... the older vines were trained up higher than you would see in most of California or Europe, so they're almost ... they're the size of a person with all these arms hanging out, and they're a little bit scary, but they're a little bit comforting, like the Ent who saved the Hobbit. They're more like that, I think. Jameson Fink: Yeah, well I guess I was on the right path when I said ... when I brought Lord of the Rings and Hobbits into them. It's more of an Ent thing. Jim Gordon: Right, right. Jameson Fink: That's true, they are taller. They're not like those ... I mean, you look at vines [inaudible 00:12:54], and they're really low to the ground. I guess that's also because of the windy conditions there too that they would just sort of ... it's more protected the closer to the ground it is. Jim Gordon: Mm-hmm (affirmative). And it is basically pretty fertile soil in most of the Lodi area. They could grow other crops there, and they have over the years, but now the emphasis has really been on wine grapes for a couple, two or three decades. But regarding the ... maybe a threat to the old vines, there is an economic threat because these families who run the farms need to make enough money to pay the bills and have a decent life, and when you're harvesting old vines, the yields are very low. So on an acre, maybe you get a ton or two tons of grapes, but on the vineyard next to it that's being farmed ... it could be organic or sustainably even, but they can get much higher yields with newer vines and new training methods for the trellis and all that. So you know, they could get eight tons next door, and wineries don't really pay a lot more for the old vine fruit. It's kind of a bargain. That's why I think a lot of smaller, as I said before, artisanal wineries are seeking out these small blocks of old vines from Lodi to make something interesting with. Jameson Fink: Yeah, that's why for the third wine I chose the Jessie's Grove 2015 Ancient Vine Carignane, 90 points, that ... you know, just to focus on one of these wines that the old vine stock that they have. Can you talk about this wine and as far as your feelings on these really old vines, what kinds of wines do they make? Is it just romantic, or do they really give something special in the glass? Jim Gordon: They do, they often do. You can't always taste it, but sometimes you can. I just think it's a purity of fruit. I think smart winemakers doing old vines don't put much new oak on the wine to mess with it. Just let the quality of the fruit come through. What the growers say is just that the old vines are very stable. They have deep roots, they've been growing for years, if there's funny conditions in the weather one year, it doesn't affect them as much as it would a new vine that's shallow rooted, etc. So, they're just steady producers. I just find a purity, a fruit, a focus, kind of a seamlessness in the flavors and the texture, to make a very broad generalization. Jameson Fink: And I know out there there's certainly a lot of old vine Zinfandel there, and I feel like maybe I've painted it with too broad a stroke, but can you talk about ... is Zinfandel changing in Lodi? Is there a diversity of styles and flavors now or do I just have a bad stereotype of monolithic Zinfandel? Jim Gordon: Well, it is changing. I mean, on the one hand, you have Michael David Winery making these fabulous, showy wines out of Zinfandel, Petite Sirah, like the Earthquake Zin and the Seven Deadly Zins, and those have been great. They're dramatic, they use a lot of new oak, but they're really well done. And they've sort of created a category of high quality Lodi Zinfandel, which is helping a lot of growers because they buy from a lot of growers to make Michael David Wines. So, that's really been a good engine for Lodi in terms of making a good livelihood for the growers. But on the other hand, you have the Lodi native Zinfandel project, which is a handful of mostly small production wineries making these really pure, straightforward, no new oak, wild yeast, no water addition, no acid addition really elegant, cool wines. They label them as Lodi native, and they all have a similar label. That's real exciting. And those wines are terrific without being super showy. So, you've got real showy on one end, you've got more elegant and native on the other. Jameson Fink: Yeah, I got to try the native wines when I was out there, the Zinfandels, and yeah, they were definitely an eye opener. I think also the interesting thing was all the winemakers were there and they were talking about when they were being approached for this project and sort of the way they had to work was a way that they weren't used to working, or some of them were kind of candid like, you know, I didn't think this would work, or I think I would need to use this or pick then or use this oak or X, Y, and Z. So, I really appreciated hearing their stories and kind of the candor they had about, hey, this idea ... like everyone wasn't just like, "This sounds great. Let's change the way we're making Zinfandel." So, I thought that was a really interesting bellwether for the region. Jim Gordon: Yeah, I sat with a group of them when I wrote an article for the Enthusiast a couple of years ago about the Lodi native wines, and they were telling the stories. Some of them were not confident they could make a really good wine without intervening more, and they had to pick it earlier than they had ever perhaps, so the alcohol wouldn't be too high, and it was a learning experience for them, kind of learning by doing, and they more or less proved to themselves that they could do it. Jameson Fink: Yeah, and that article about Lodi native Zin and also the underdog grapes of Lodi, those are both at winemag.com too, and they're both well worth reading because they're both a story of Zinfandel and of Lodi and grapes in general that I think people haven't heard of from the region. And I had sort of a ... you know, when I was back in New York, I had sort of a Lodi eye opening moment too. This might come as a shock to you, I was at kind of a hipster, natural wine bar, and- Jim Gordon: No way! Jameson Fink: ... I know, I know. It's crazy ... with a couple friends, and the Turley Cinsault was on the list. I had had it before in Lodi, and it was served chilled ... well, first of all 'cause it was 100 degrees, so it was a really smart move anyway, because I wanted nothing to do with any red wine at all. So it was served cold, pretty cold actually, and I was like, wow, this is really lightweight and kind of almost see through, and really delicious. I was with two of my friends who love drinking lighter style wines, natural wines, you know, and I said, "Hey, let's get a bottle of the Turley Cinsault," and they looked at me like, "What?" 'Cause I think they figured it would be ... whatever, 16% alcohol Zinfandel or something like that. And I said, "Hey, and also bring an ice bucket." We had it chilled, and they were just blown away by it, and that was another thing too, where you think a region is monolithic and it's only about one thing, but when you look a little harder, there's lots of little pockets of people doing really interesting things. Jim Gordon: Yeah, I've had the same experience, similar experience, with the Cinsault. Are you speaking about from the Bechthold Vineyard? Jameson Fink: Exactly. Jim Gordon: Yeah. And a few different wineries use that fruit and make their own Cinsaults, and several of them, they're almost like Pinot Noir. They're elegant, they're kind of ethereal, they're not very dark colored ... even though it's a Roan grape variety. They made something kind of beautiful out of it. Jameson Fink: What do you think about Lodi as far as visiting? You know, you're in Napa. What's the Lodi experience like when you visit? It must be a lot different than obviously what Napa's like. Jim Gordon: It is. There are a lot of visitors now. There are ... I'm making it up ... 35 wineries you can visit, tasting rooms, something like that, and the town of Lodi itself has a cool district with cafés and bars and restaurants. It's big open farmland, these great old farm houses sitting on 400 acres down a long lane surrounded by trees to keep cool in the houses. So, it's a bucolic americana landscape, kind of different from lots of Napa and Sonoma that are very gentrified. It's just a little slower paced and relaxed. Jameson Fink: Yeah, that reminds me, I forgot, sort of my biggest wow wine when I was at the wine blogger's conference there a couple years ago was a Lucas Winery Chardonnay from 2001, and you know, we were at lunch and all these wines were going around. I was like, wow, the 2001 Chardonnay from Lodi, I just thought that was like audacious and bold to pour. But it was great. I just couldn't believe how good it was. To me, that was ... and also, you know, I'm kind of whatever, chasing weird grapes like ... well, not weird, but a little more unusual like Grenache Blanc, and so like Chardonnay ... and it was really good. I mean, it just shows that you kind of ... That's a great reason to visit a wine region is that you kind of have an idea in your head of what it's about or what's available around you, and then you go there and you try things that aren't maybe commercially available, certainly an old vintage like that, or you discover wineries like Fields Family Wines or Uvaggio making all these really interesting things, and all of a sudden you're like, wow, my Lodi view has changed. Jim Gordon: Uvaggio is a great example. They make this really spectacular Passito, dessert wine, and I think it was from Vermentino, which was fabulous. On the other hand, they make a dry Muscat, and you expect Muscat to be sweet, Vermentino to be dry. They turned it around and really two interesting wines from whit grapes. Jameson Fink: The Vermentino and the Muscat are great. So Jim, thanks for joining me and talking about Lodi, the diversity of grapes there, and also the fact that, hey, there's Zinfandel there too, and it's also worth paying attention to even though they make a lot of it. There's people doing really interesting and exciting things, and my only regret is when I visited that you weren't around in town and we couldn't hang out for a little bit. I was disappointed by that, Jim. Jim Gordon: Well, we did get together afterward. Jameson Fink: We did, we did. Thanks again for joining me today, Jim. Jim Gordon: My pleasure. Jameson Fink: And thank you for listening to the What We're Tasting podcast, sponsored by Vivino, wine made easy. The three wines we talked about today are: The Klinker Brick 2017 Albariño, Scotto Family Cellars' 2017 dry Sangiovese Rosé, and Jessie's Grove 2015 Ancient Vine Carignane. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at WineMag.com

This week, we focus on this splendid grape that has come into its own. From obscure blender to a star varietal, Grenache or Garnacha is a total crowd-pleaser and can be a delicious wine in its simplest and most complex formats. We give the lowdown on it -- from red to white to "furry" Grenache, I'm positive you'll hear about some wine in this podcast that will make you want to run out and get it!    Here are the show notes: Grape Overview We cover the origin story -- the wine spread around around Mediterranean and we believe it originated in Spain in Aragón, moved north and south of Pyrenees to France. The Sardinians of Italy would argue this premise... It's traditionally been a blender but now great varietal examples are available Grape character: Grenache is fruity, rich, sweet-tasting with red and black berry notes  Its challenges: it ripens to high sugar levels and it can oxidize – even young wines brown around the rim. It can lack tannin The key to great Grenache/Garnacha -- it NEEDS well drained soils and water stress to thrive and yields must be controlled!! The vine has strong wood and is heat and wind tolerant -- it grows well in hot, dry climates. Makes everything from rosé, to white, to sweet wines and does it well!  We discuss Grenache Blanc (one of my faves!) The wines of white Grenache are full bodied – fat and soft or floral, terroir-driven wines Usually blended with Grenache Gris, Clairette, Marsanne, Roussane, Viognier, Macabeo, others If yileds controlled, great full bodied wines that can be age worthy Places: Châteauneuf-du-Pape,  California, South Africa, Priorat, CndP, Tarragona, Rioja, Navarra   Other mutations --   Southern France and Sardinia: Grenache Rosé and Grenache gris make pale rosé and lightly tinted white wines. Pink skinned and more perfumed than Grenache blanc Garnacha Peluda: wines lower in alcohol and higher in acidity that show spicy and savory notes  Where do we find Grenache/Garnacha? France Rhone: Châteauneuf-du-Pape and Gigondas, Vacqueryas, and all over the southern Rhône - Grenache noir is the most common variety  The GSM blend: Grenache can have a jam-like consistency when very ripe but usually adds bright fruit and alcohol to the blend. Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine Rosé: Tavel and Lirac roses, Provence, Rousillon for rose, Roussillon: dry wines, but also Vins Doux Naturels – Banyuls, Maury   Spain Blends with Tempranillo, varietal as Garnacha Considered a "workhorse" grape of low quality suitable for blending but Priorat's rise and New World Rhone Rangers sparked a re-evaluation the variety North and east: Rioja, Navarra, Campo de Borja, Calatayud, Cariñena, Madrid, La Mancha, Priorat, Penedes Dry farmed, concentrated and tannic Aragón is the probable origin of the grape and has the largest surface of Garnacha in Spain     Italy Cannonau in Sardinia -- high alcohol, can be harsh and green.  Other Old World regions– Other southern Italian places, Algeria, Israel, Morocco, Cyprus, also grown in Croatia   New World: Australia and California   Australia Lots of GSM, some varietal wines McLaren Vale = luscious richness and spicy notes Barossa Valley =jammy, hugely fruity, can be over the top United States Used and abused at first -- grown in the hot central San Joaquin Valley because of its tolerance to heat and drought. Made sweet "white Grenache" wines, a la white Zinfandel Rhône Rangers movement in the late 20th c helped bring Grenache up in status -- rising in popularity and quality in CA In the early 20th century, Grenache was one of the first successful grapes in Washington State.   Garnacha/Grenache is an amazing, do-all grape. There's a style for everyone, so try it if you haven't!    Thank you to our sponsors this week: 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     Last Bottle Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Vivino You can use the Vivino app to scan and keep track of wines NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com/wine30 and enter WINE30. You won't regret it!     

Crux Winery owners Brian Callahan and Steven Gower (some of the nicest dudes you ever want to meet) craft small lots of Rhône varietals–Grenache, Petite Sirah, Syrah, Mourvèdre, Grenache Blanc and Viognier–with some Zinfandel and Sauvignon Blanc. Their wines capture the unique characteristics of Sonoma County’s Russian River Valley and are rich, complex and balanced, without excessive alcohol levels or overripe fruit flavors.   One amazing thing about these guys (there are a few): This is their other job. They each hold down big corporate jobs in the health sector and have given up all spare time to dedicate their lives to making insanely good wine farmed in a sustainable and earth-friendly manner. Their grapes are sourced from their own vineyards and other select vineyard sites owned by growers with a similar philosophy who have also embraced environmental practices in vineyard management.   Some topics we cover: How they wound up finding each other and getting into winemaking How they decided to take the business to the next level The balancing act of holding down corporate jobs and running a winery -- holding down 2 full time jobs!  The business of wine versus their corporate jobs Terroir, native yeast, and doing Rhône in Russian River Valley The grapes and the wine -- how they grow or source the fruit, how they make wine, and why the stuff is so outstanding!    A fantastic look at these guys are hustling, making fantastic wine, and keeping their dream alive to eventually give up their day jobs and be winemakers and winegrowers full time.   They, of course, will be at Sonoma Underground on February 24, 2018 at Longboard Vineyards in Sonoma.     Thanks to our (delicious) sponsor, HelloFresh: A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it!         

This is  our Four Wines episode for January 2018, our chance every couple of months to share recommendations with you for wines we’ve recently enjoyed but weren’t for an upcoming episode.   Wines featured in this episode: Alvarez de Toledo Roble 2009 100% Mencia grape and aged for 10 months in American and French oak barrels Deep purple color Medium intense nose of black plum, blackberries, pepper and a hint of floral and smoke It’s dry, full bodied with medium plus acidity, light tannins and flavors of black plum, fennel, leather, and a little smoke This is a food wine and pair well with cured meats like hard salami With the amount of acid we think this could probably be aged longer Priced around $10   Domaine de l'Espigouette Vieilles Vignes Côtes du Rhône A blend of 70% Grenache, 10% Syrah, 10% Mourvedre, 5% Carignan, 5% Cinsault This wine has a nose of black cherry, blackberry, dried prunes, dusty earth and a hint of floral like lavender It’s dry, with medium plus acidity, medium - tannins and medium bodied with flavors of blackberry, lavender, dried bay leaf, pepper and a hint of wood Really nice blend - complex but not overpowering Fruit forward and lots of acid but still can be enjoyed on it’s own. Great with a red pasta sauce or pizza Priced around $14   Smithereens by Skinner 2015 White Blend This wine was given to us for free at the WBC This is a blend of 50% Grenache Blanc, 21% Viognier, 19% Roussanne, 9% Picpoul and 3% Marsanne It was aged for 11 month, 60% in neutral french oak and 40% in stainless steel Aromas of white peach, white flowers, and golden apple It’s dry with medium acidity and body Flavors of crisp apple, flowers, and yeast The texture and body of this wine is perfect for colder months and has a beautiful balance between acidity and body We think this would pair well with lots of food - roasted root vegetables or Greek food but can still be enjoyed on it’s own Priced around $18 you can purchase this wine here    G.D. Vajra Langhe Rosso 2014 From Piedmont Blend: Nebbiolo, Dolcetto, Barbera, Albarossa, Freisa, and Pinot Noir This wine smells like a bouquet of flowers - mostly rose with a hint of sweet dried fennel/black licorice- almost like the Good and Plenty candies! The label features a bouquet of flowers. It’s dry with medium acidity, light tannins and ripe juicy red plum and blackberry flavors, candied orange peel and rose This wine is also fruit forward and floral and we loved the complexity in flavors this wine brings. It’s a little lower in acid compare to the other reds wines featured in this episode so if you are looking for a sipping wine to drink on it’s own, this is the wine Priced around $16   We’re coming up to our 100th episode and to celebrate, we want to make you part of the show! Call into our new voicemail and tell us how the podcast has impacted you, or a short, fun story from your wine journey, or something you’ve learned about wine that’s made a difference for you. The number to call is 937-889-WINE (937-889-9463).  If you can’t leave a voicemail, you are welcome to email us at weeklywineshow@gmail.com.  

Our 2017 list of top 10 wines for fall (or early spring if you're in the southern hemisphere!)! The smell of falling leaves is here & it's time for a change from crisp, refreshing sippers to something heavier, earthier, and better with warm, hearty food.   Here's the list:  1. Malbec from Cahors (France) 2. Cabernet Franc from: Long Island, New York (US) Virginia (US) Chinon or Bourgueil from Loire Valley (France) 3. Red Bordeaux (France) 4. Fiano di Avellino, a white from Campania (Italy) 5. Aglianico, a red from Campania (Italy) especially Taurusi 6. Nebbiolo-based wines from Piedmont (Italy) especially Barolo, Barbaresco, Langhe 7. Sangiovese-based wines from Tuscany, Umbria or other parts of Italy especially Chianti, Vino Nobile di Montepulciano, Brunello or Rosso di Montalcino 8. Côtes-du-Rhône Blanc or the WHITE grapes that go into it: Grenache Blanc, Viognier, Roussanne, and Marsanne from Paso Robles, California (US) 9. Syrah from the northern Rhône or from Paso Robles, California 10. Rioja (Spain) -- Tempranillo only for M.C. Ice, the traditional Rioja blend for Elizabeth   Enjoy! And a great thanks to our sponsor: The Great Courses Plus Go to: www.thegreatcoursesplus.com/wine for a free month! 

When the weather is cold, I often just want to reach for a red. It’s got higher alcohol, is served at a warmer temperature, and it’s great with hearty food.   But I’m here to tell you that there’s this underbelly of whites that few know about that you need to get on right away. They are usually a great price, often as satisfying as a red, and can pair perfectly with rich food (especially spicy food). The common theme is that they feel fuller and softer in your mouth and have good flavor. If you put them in a black glass and you’d swear they were red wines!   In the summer and with summer foods, we all want sippers that are refreshing and bright: Wines that are best colder and have high acidity are best (Sauvignon Blanc, unoaked Chardonnay/Chablis, Albariño or Verdejo from Spain). But as the temps go down, you need a bone-warming white. The three keys to finding one:   Lower acidity and softer, rounder textures, which mean these wines are from warmer, sunnier climates where the grapes get fully ripe and aren't as tart. 13.5% alcohol is probably the minimum you’d want for the right body.   Wines that are better served at 50˚F+ -- not ice cold. You'll need to leave these out of the fridge to warm up.    Fuller flavored wines that have enough umph to stand up to richer foods -- soups and stews, poultry with herbs, pastas with richer sauces.   For me, the genre of grapes and blends that fit the bill are those from Alsace, , the Rhône Valley, and Southern Italy, and places that have similar climates to those areas.    Alsace Whites: Take your pick! Any of the great grapes of Alsace are full, soft, rich, and great for warmer weather.  The Riesling is opulent and almost oily in texture but still dry with peach, apple, pear, and mineral (think of being near a waterfall) notes. The wine has acidity but it's fuller in body than many dry German versions. The Pinot Gris is not so aromatic, but it's spicy -- like coriander or mild ginger -- with smoke, orange, apricot, pear notes and a rich texture. Good stuff and affordable.  I’ve actually had some awesome Pinot Blanc of late. Although it can be insipid and thin, the right producer in the right year makes it fat, round, and pear-like in flavor. Great versions can be had from $18 on up to hundreds of dollars.   Rhône Whites: For Southern Rhône, Costieres di Nîmes Blanc, Côtes de Rhône Blanc, and Châteauneuf-du-Pape blanc are my favorites. The main grapes for these wines vary -- some are Grenache Blanc, some Marsanne, some Viognier, some Roussanne or Picpoul, but good versions share the same character: soft, luxurious textures that roll around in your mouth with enough acidity to keep them from feeling heavy or imbalanced. The flavors will range from peachy to honeyed to herbal, but the textures are consistent so they fit the criteria above. Outstanding versions of Costieres de Nîmes and Côtes de Rhône Blanc can be had for US$15 to $20. I’ve even had some great Picpoul for around $15 that has this same quality.   Châteauneuf-du-Pape will set you back at least $US40, but it’s well worth it, especially with halibut in butter herb sauce (the best pairing I’ve probably ever had!). You'll find similar wines from great producers in Priorat just south of Barcelona, Spain. These wines are often a better value than CdP and have a Grenache Blanc lead (and they are awesome with Spanish tapas!). You can get a great one for around $US25.   Northern Rhône wines are similar but they are more refined and much more expensive! Viognier from Condrieu is soft, and like a bouquet of flowers or bowl of peaches or apricots, and dry but decadent in texture. The white versions of Hermitage, Crozes-Hermitage and Saint-Joseph are made with Marsanne and Roussanne grapes and may be the fullest whites you'll find -- like eating a honey comb, but not sweet, with lots of earthy, waterfall/stream smells and flavors.   Before I go move from the Rhône to Southern Italy, I should point out that California does some great whites with Rhône grapes too. I’ve had some Viognier from Santa Barbara that’s full of fruit flavor but with a touch of acid -- great with food and delicious on its own. Our friends at Tablas Creek in Paso Robles make a few outstanding white Rhône blends in the Rhône style. And one of the tastiest Rhône wines I've had out of Lodi was a Picpoul by Acquiesce Winery -- full, rich, soft, but with enough acidity to keep it from sitting heavy in your mouth. All of these will run you more than $20, not a great value but tasty nonetheless!   And to complete our tour of cold weather whites, on to Southern Italy... The two amazing grapes of Southern Italy -- Fiano and Greco -- make rich, full, soft whites. Another warm, Mediterranean climate, these wines share a lot in common from a texture standpoint with the wines of the southern Rhône, especially. The difference is the flavors. Fiano tastes like honey with tangerine, cardamom, and hazelnut notes and floral notes-- like being outside in a garden where the bees can't get enough of the white flowers (gardenia, jasmine -- that kind of stuff). Greco is soft, but the best version is Greco di Tufo from Campania, and it tastes like pears and almonds with a ton of mineral/chalk note and a good acidity.    Don’t worry, as with all audio blogs, all this info is at winefornormalpeople.com. Bookmark the post, make your shopping list, (maybe even get a black glass to fool your buddies) and drop a comment to let me know what you thought!

Rachel Signer has a list of ten things every woman should know about wine, but her list could apply to guys as well. Michelle Locke offers up nine hacks to help you drink better wine by drinking it better. In the podcast Bill and I offer up a few ways to enhance your wine drinking experience as well.Is the age of the Sommelier coming to an end? Some high profile somms are looking for a different experience and are moving into the retail arena. Upscale wine merchant Premier Cru of Berkeley, California has finally folded amidst a plethora of accusations and lawsuits. The FBI is now actively involved and handling former customer and vendor complaints. Napa County officials are flexing their muscles and threatening to shut down a winery in Calistoga that does not have their permits to do business in order.  We talked about this story on a prior podcast.  Look who's saying 'My Bad'. Here's proof that Maureen Downey is smart and one tough cookie. Wine of the week:2014 Tenshen Santa Barbara County White Wine This is the best full bodied aromatic white I've tasted this year. It's a Rhone blend of Viognier, Rousanne, Grenache Blanc and Chardonnay. The wine is aged for five months in 80% neutral oak, 20% stainless steel. The aroma offers up orange blossoms, tangerine, kumquat and it's delightfully tropical. On the palate it's full bodied, rich and savory. When you swallow, it taste like more, with flavorful waves of apricot and yellow peaches. It's delicious!  Wines of this quality, at this price point do not remain on the market for long. Run to your favorite retailer and secure some before it's gone. 14.7 % abv $18 - $20 Thanks for listening and please tell a friend about us. Cheers!

This month’s theme for Wine Blogging Wednesday, our monthly, global wine tasting event, is provided by Jathan from the Winexpression blog. He encouraged us to find wines made from Rhône varietals no matter where in the world they came from for his “When in Rhône” theme. Listed in his announcement were some 22 varietals common to France’s Rhône Valley, known for their blends of mostly red, and occasionally, white wines. Outside of relative well known varietals such as Syrah, Grenache and increasingly Viognier, most of the other 20 are rare outside the region. Longtime readers and listeners of my podcast will recall I have covered those more common Rhône varietals in the past, so I eschewed the “easy way out” and visited Chuck at Solo Vino in St. Paul for some recommendations. After all, they were the store that I found the bottling of Counoise for WBW 18 last month. After a bit of discussion and consideration of some of their many Rhône blends, and some other obscure varietals, we selected two blends for tasting this time; one white and one red. The first wine selected is a white from Domaine de Piaugier, their Sablet Blanc 2004, a blend of 40% Grenache Blanc, 30% Clairette, 20% Viognier, and 10% Roussanne. The vineyard is located in the southern Rhône, where Sablet is one of the 16 villages that comprises the Côtes du Rhône appellation. Although 90% of the wines made here are red or rose, whites like Domaine de Piaugier can be found in many wine stores around the world. Grenache Blanc is the white version of the popular red variety while Clairette and Roussanne are common blending grapes of the northern Rhône where they are used in both red and white wines. Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004 ($22) - Clear light straw in color with a tinge of green; peach, apricot and spice aromas. Stone fruit and honey flavors combine with a rich mouthfeel and lively acidity, finishing with just a touch of lychee. A big, dry white that will stand up to more substantial food matches than most whites. Don’t drink this one too cold or you will miss the considerable nuances of aroma and flavor. Score: 9/10. The second blend, this time a red from the southern Rhône, is from Domaine du Trapadis, their Côtes du Rhône from the 2001 vintage. The grapes used in this blend are 60% Grenache, 13% Carignan, 10% Syrah, 10% Cinsault and 7% Mourvedre. While Grenache, Syrah and Mourvedre are well known in the Rhône, Carignan and Cinsault are somewhat below the radar. In fact, Carignan is the most widely grown wine grape in France, mostly appearing in blends for its spice, deep color and full body or in vin ordinaire from carafes at bistros throughout the country. Cinsault is also grown in quantity in France where it is almost always used in blends for it’s high acidity and soft tannins. Cinsault was also crossed with Pinot Noir to create Pinotage, a varietal popular in South Africa. Domaine du Trapadis, Côtes du Rhône 2001 ($15) - Ruby color with pronounced aromas of black cherry and earth; raspberry fruit flavors with dusty tannins and nice acidity make this a good food wine. The nose may be too funky for some tasters, but I found this added to the overall experience. Score: 8.5/10. So the best wine of the two, is the Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004, which I also found to be a nice value. The Domaine du Trapadis, Côtes du Rhône 2001 is another fine value for those looking for a red. Thanks again to Jathan from Winexpression.com for a great theme and for Solo Vino for providing the wines for tasting this month. See you all in April for a post and podcast actually appearing on Wednesday, if not before. Show Notes: 00:24 - Welcome 00:35 - Wine Blogging Wednesday background 01:15 - “When in Rhone” Theme 02:44 - Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004 ($22) 04:30 - Domaine du Trapadis, Côtes du Rhône 2001 ($15) 06:21 - Best of tasting/best value 06:54 - Getting back to weekly podcasts 07:54 - First winner of QPR Wines subscription (congrats, Sandy!) 08:42 - Listener survey for chance to win iPod Nano 09:06 - Contact Details 09:30 - To sponsor Winecast contact Backbeat Media 09:35 - Next Show Theme Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639) Copyright 2006 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by/2.0/