Podcasts about grenache noir

Join host Heidi Moore as she uncorks captivating stories from two extraordinary winemakers in Episode 11 of the Wine Crush Podcast. Kicking off the episode, we delve into the world of John from Ocelli Cellars, located in the heart of McMinnville, Oregon. Known for his singular focus on Grenache, John shares the serendipitous journey from corporate finance to winemaking, and the adventures of producing exquisite Grenache-based wines. Learn about his avant-garde approach to crafting a white wine from red Grenache Noir, and how he champions the beauty of this underrated varietal.In the second segment, we head to the rugged beauty of Oregon's coast range with John and Megan from Wild Sound Wines. This dynamic duo left the hustle of LA to become moonlighting farmers, meticulously nurturing their vineyard from the ground up. Explore their unique winemaking philosophy centered on minimal intervention and the powerful "wild sound" of the land. With tales of challenging winters, vibrant co-ferments, and lessons from global wine travels, this episode is a blend of passion, perseverance, and pioneering spirit.Whether you're a seasoned wine enthusiast or a curious newbie, this episode is a must-listen. Don't miss out on these inspiring journeys filled with love for the vine, innovative winemaking techniques, and true dedication to the craft.

Join host Heidi Moore as she uncorks captivating stories from two extraordinary winemakers in Episode 11 of the Wine Crush Podcast. Kicking off the episode, we delve into the world of John from Ocelli Cellars, located in the heart of McMinnville, Oregon. Known for his singular focus on Grenache, John shares the serendipitous journey from corporate finance to winemaking, and the adventures of producing exquisite Grenache-based wines. Learn about his avant-garde approach to crafting a white wine from red Grenache Noir, and how he champions the beauty of this underrated varietal.In the second segment, we head to the rugged beauty of Oregon's coast range with John and Megan from Wildsound Wines. This dynamic duo left the hustle of LA to become moonlighting farmers, meticulously nurturing their vineyard from the ground up. Explore their unique winemaking philosophy centered on minimal intervention and the powerful "wild sound" of the land. With tales of challenging winters, vibrant co-ferments, and lessons from global wine travels, this episode is a blend of passion, perseverance, and pioneering spirit.Whether you're a seasoned wine enthusiast or a curious newbie, this episode is a must-listen. Don't miss out on these inspiring journeys filled with love for the vine, innovative winemaking techniques, and true dedication to the craft.

In dieser Folge geht's für Lou und Jonas gedanklich in eine der schönsten Weinbauregionen Frankreichs! Denn das Elsass ist nicht nur für Flammkuchen und Sauerkraut bekannt, sondern kann sich auch mühelos herausragende Weine auf die Fahne schreiben. Warum sie im internationalen Wettbewerb dennoch keine große Rolle spielen, welche Stile oft über die Theke gehen und was es mit „Vendanges Tardives“ und „Sélection de Grains Nobles“ auf sich hat, erfährst Du hier! Wein der Woche: Kloster Eberbach Riesling Sekt Beheimatet im wunderschönen Rheingau, veredelt dieser Riesling Sekt mit seiner beeindruckenden Frucht, der feinen Säurestruktur und einer besonderen Finesse jeden ganz besonderen Moment! Frage der Woche: Welcher Wein passt am besten zu einem klassischen Grillabend, wenn man nur einen Wein anbieten möchte? „Ich würde einen leichten Rotwein, wie z.B. einen Grenache Noir, anbieten. Leicht gekühlt, passt er zu fast allen Gerichten – egal ob Fleisch oder Gemüse! Außerdem holt man mit so einem Wein auch Weißwein-Liebende ab!” – Lou Wir wollen Cheers! noch besser machen! Jetzt an der Umfrage teilnehmen und drei AirPods Pro gewinnen: https://web.appin.io/#/draft/dIK7culBC Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram: https://www.instagram.com/cheers_weinpodcast/ Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Dan and Carol. California Wine Country welcomes Carol Shelton, famous for Wild Thing wines with wild yeast, and for much more. CWC has the day off today so for today's podcast edition, this is a replay of the May 31, 2023 episode.  Carol Shelton makes varietals beside Zin, although she is known as the Queen of Zinfandel, and she is back on California Wine Country today, with Steve Jaxon, Dan Berger and Harry Duke. She has been on California Wine Country several times, most recently on this episode of February 15, 2023. Dan Berger introduces Carol Shelton by saying that every time she enters a competition she wins gold medals. She just entered the North of the Gate competition and won 6 double golds and best of classes, best of show red and Carol was named winemaker of the competition. Every grape entered has to have been grown north of the Golden Gate. Dan likes the competition because it's a smaller more local competition and the judges all know each other. What is Wild Thing? They are tasting Carol's 2022 Wild Thing Chardonnay. Wild Thing was originally the name of her Zinfandel, because she adds no yeast to what is there naturally. Dan says that it has good structure due to its acidity. It has tropical fruit in the aroma, but it is tart and will go with food. Carol says that the fruit profile comes from some Viognier and some Roussanne which she blended in. Next tasting is another gold medal, her signature wine called Wild Thing Zinfandel. Mendocino has some of the oldest Zinfandel in California. In the Ukiah area, it is warm but not too hot. This wine has explosive blackberry fruit. It is blended with some Carignane and Petit Syrah that is also grown on the property. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol came to California in high school and attended UC Davis. Her mother encouraged her to follow her interest in sciences and to look into food sciences. She took the Introduction to Wine class and found the connections to history, culture, food, sensory data, chemistry, microbiology were everything she loved. Eventually she got her degree in Fermentation Science in 1978. (The degree is called Enology today.) Their tasting room is at 3354 Coffee Lane, they are in the back behind a few others, in the same business park with Moonlight Brewing. They are open daily from 11 am to 4 pm. Mention California Wine Country on The Drive to get a free tasting in Santa Rosa. Barbera d'Oakley They make Barbera d'Alba or Barbera d'Asti, different blends made in different towns in Piedmont. Barbera is a dry red wine popular in northern Italy. The vineyard is in Oakley, California, it is at the edge of the delta, at the San Joaquin River. The vines are over 100 years old. 75% Barbera, 10% Zin, 10% Merlot, and 5% Carignanne. It won a slew of medals. It has a dark color and vibrant aroma. The next tasting is Coquille Rouge, which is all red Rhone varieties, grown at Oakley. Mourvedre, Grenache Noir and Petit Syrah, Carignane and Alicante Bouchet.

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 Carol Shelton. Carol Shelton makes varietals beside Zin, although she is known as the Queen of Zinfandel, and she is back on California Wine Country today, with Steve Jaxon, Dan Berger and Harry Duke. She has been on California Wine Country several times, most recently on this episode of February 15, 2023. Dan Berger introduces Carol Shelton by saying that every time she enters a competition she wins gold medals. She just entered the North of the Gate competition and won 6 double golds and best of classes, best of show red and Carol was named winemaker of the competition. Every grape entered has to have been grown north of the Golden Gate. Dan likes the competition because it's a smaller more local competition and the judges all know each other. What is Wild Thing? They are tasting Carol's 2022 Wild Thing Chardonnay. Wild Thing was originally the name of her Zinfandel, because she adds no yeast to what is there naturally. Dan says that it has good structure due to its acidity. It has tropical fruit in the aroma, but it is tart and will go with food. Carol says that the fruit profile comes from some Viognier and some Roussanne which she blended in. Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. Next tasting is another gold medal, her signature wine called Wild Thing Zinfandel. Mendocino has some of the oldest Zinfandel in California. In the Ukiah area, it is warm but not too hot. This wine has explosive blackberry fruit. It is blended with some Carignane and Petit Syrah that is also grown on the property. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol came to California in high school and attended UC Davis. Her mother encouraged her to follow her interest in sciences and to look into food sciences. She took the Introduction to Wine class and found the connections to history, culture, food, sensory data, chemistry, microbiology were everything she loved. Eventually she got her degree in Fermentation Science in 1978. (The degree is called Enology today.) Their tasting room is at 3354 Coffee Lane, they are in the back behind a few others, in the same business park with Moonlight Brewing. They are open daily from 11 am to 4 pm. Mention California Wine Country on The Drive to get a free tasting in Santa Rosa. Barbera d'Oakley They make Barbera d'Alba or Barbera d'Asti, different blends made in different towns in Piedmont. Barbera is a dry red wine popular in northern Italy. The vineyard is in Oakley, California, it is at the edge of the delta, at the San Joaquin River. The vines are over 100 years old. 75% Barbera, 10% Zin, 10% Merlot, and 5% Carignanne. It won a slew of medals. It has a dark color and vibrant aroma. The next tasting is Coquille Rouge, which is all red Rhone varieties, grown at Oakley. Mourvedre, Grenache Noir and Petit Syrah, Carignane and Alicante Bouchet.

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.

Swartland-distriktet er stort og spredt. Det er bl.a. her, man finder den nye sydafrikanske generation at naturvinsproducenter.    Vi smager følgende vine:  2019 Chenin Blanc, Intellego (210 kr., Clément Vin) 2018 Sleeping Co-Pilot, Intellego (239 kr., Clément Vin) 2021 Follow Your dreams, Testalonga (169 kr., Clément Vin) 2019 Pinotage, David & Nadia (189 kr., Vinkunsten)   2020 Grenache Noir, David & Nadia (219 kr., Vinkunsten)   2021 Skerpioen, Eben Sadie (449 kr., Laudrup)2020 Columella,  Eben Sadie (799 kr., Laudrup) See omnystudio.com/listener for privacy information.

In today's episode, Shelley and Phil honor Rosé Day and the month of love as they taste through three wines that would pair perfectly with Valentines Day. Grab a bottle of one of these gems along with some chocolate and experience them both while listening. #HappyFriday! #ItsWineTime! #Cheersing #TrevorsWrong Wines this episode:2020 Holesinsky Unicorn Sparkle ($18 from the winery)

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.

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.

SAMEDI 09 OCTORBE  Nathalie Hugues  Nathalie et son époux Simon ont acheté le Mas de la Devèze en 2012 pour y vivre et développer une activité viticole. Nathalie a toujours travaillé dans la filière viticole au niveau commercial et Simon était agriculteur dans les Bouches-du-Rhône, près d'Aix-en-Provence. C'est un réel coup de cœur qu'ils ont eu pour cette terre à Tautavel dans les Pyrénées Orientales ! La famille s'est attachée à planter et reconstruire le domaine viticole. Aujourd'hui, le Mas est une exploitation de 30 hectares avec une large variété de terroirs et de cépages traditionnels de la région. On y trouve du Macabeu, Grenache Noir, Blanc et Gris ainsi que du Mourvèdre, du Carignan et un peu de Syrah. Le climat chaud et sec de la région, associé aux sols très pauvres, limite la production et permet ainsi de vinifier des raisins concentrés, à pleine maturité et de produire des vins équilibrés et harmonieux. Le couple propose une gamme assez large constituée de 12 cuvées, dans les trois couleurs avec des vins doux.    Vincent Couly  Vincent est issu d'une longue lignée de vignerons qui remonte au 15ème siècle. En 2019, il a imaginé un projet aussi beau qu'important : Raid Wine. Avec deux amis, il a parcouru pendant 6 mois l'Amérique Latine en allant à la rencontre de vignerons pour réaliser un documentaire sur le changement climatique et ses impacts sur le domaine viticole. Il est aujourd'hui vigneron au sein du domaine familial. La famille Couly a fait le choix de se tourner vers une viticulture durable et, en 2015, le domaine reçoit le label Haute Valeur Environnementale récompensant leur choix de cultures permettant une préservation de la biodiversité. Leur objectif est de produire des vins de qualité qui représentent au mieux leur terroir. La famille Couly s'implique énormément dans les activités et parcours oenotouristiques. Vous pourrez profiter d'une balade privée dans le vignoble, participer à un atelier des sens ou encore s'aventurer dans un escape Game œnologique.   

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.

Thirsty? Let's taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show.  Guests: Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm) Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn. Featured Wines: Daou rosé from Paso Robles California - retails in Conn. for around $15.99 Grapes: 95% Grenache Noir, 5% Sauvignon Blanc Macari rosé from Macari Vineyard on the North Fork of Long Island - $30 Grapes: Merlot and Malbec Rock Angel rosé from Provence - retails in Conn. for around $28.99 Grapes: Grenache and Rolle (Vermentino) Featured Recipes: Mezcal Mule Camarón Cocktail Siesta Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

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 sit down with legends Philippe Cambie and Phil Coturri and discuss their new collaboration “A Deux Tetes”. A project that focuses on New World Grenache with Old World sensibility and depth of knowledge. The Rose has been released and the Grenache Noir from two different sources, Miller Read more... The post The Wine Makers – Philippe Cambie, Phil Coturri & Isabel Gassier appeared first on Radio Misfits.

Alice Feiring is a pillar of the wine community, she was one of the first people to write about natural wine and she just came out with her new book: Natural Wine for the People! She's super, thanks for listening!   Wines we tasted together:    2018  DOMAINE DES LAMPYRES, LUMINESCENCE, ESPIRA DE L'AGLY, ROUSSILLON, MUSCAT PETIT GRAIN/MUSCAT D'ALEXANDRIE/MACABEU 2018  DOMAINE YOYO, LA TRANCHEE, BANYULS, ROUSSILLON, GRENACHE NOIR, 2018

Just 40 miles/65 km north of Cape Town lies a large area that makes the most exciting, sought after wines in South Africa. Swartland (Dutch for 'black land') is full of young, passionate winemakers making wines that respect the hot, dry land from which they derive and are able to create wines of such depth, flavor, and nuance that it’s hard to believe so few know about them. In this show, we tell you about the Syrah, Rhône and Mediterranean varietals, the Chenin Blanc and other stunning white blends coming from this area and why you need to seek it out ASAP!   Overview of the region… Swartland was oncea rural backwater, better known for wheat fields than vineyards Vineyards traditionally grew where wheat couldn’t -- on the northern side of Paardeberge Mountains in the south, the plains of Piketberg in the north, and the smaller Ward of Riebeekberg and Kasteelberg Mountains in the east Lots of old vines on slopes where nothing else grows, hand harvested The climate ishot and dry with very low summer rainfall but with consistent afternoon and evening breezes off the Atlantic Ocean. Growers have less concern about fungus and other diseases. They use the ecosystem to keep the vineyards healthy with integrated pest management, bush training of vines, and dry farming   We dork out on plate tectonics! Swartland has ancient geology. The terroirresulted from a combination of tectonic collisions, ancient volcanic activity and continental separation The soils are the oldest in the world and are a mix of shale, arenite sandstone and granite, schist based terroirs. Malmesbury shale on Kasteelberg Mtn is the dominant soil. vertical layering structure caused by tectonic shifts. Water drains away and vines dig deeper for liquid nourishment   Grapes/Winemaking We talk about the grapes and terroir driven wines of the region Red grapes: Syrah/Shiraz, Mourvèdre, Grenache Noir, Carignan, Cinsaut, Tinta Barocca, Pinotage White grapes:Chenin blanc, Grenache blanc, Marsanne, Roussanne, Viognier, Clairette, Palomino, Sémillon, Muscat d’Alexandria, Muscat d’Frontignan, Colombard and Verdelho. Viticulture:A lot of natural, noninvasive methods of farming Winemaking:larger barrels that impart less flavor, less racking and stirring to keep earthy flavors, unfiltered, unfined wines – low input wines The Ward of Riebeekbergnear the towns of Riebeek Kasteel and Riebeek West has vineyards on eastern slopes of the Kasteelberg Mountain make big reds of Shiraz, Cabernet Sauvignon, Chenin Blanc, and Chardonnay that are complex    We talk about South African and Swartland Wine history We discuss how South Africa lies somewhere between the Old World and New World styles. We discuss the early history in the 1660s, with the arrival of the French Huguenots who planted vineyards. We tell the story of how, in late 1990s, Charles Back of Goats do Roam fame went to Swartland to source grapes and wound up transforming the area by  buying land and hiring Eben Sadie to run his “Spice Route” wines in 1998. We discuss the modern history of the region and why it takes a special person to make wine in conditions withlow rainfall, un-irrigated vines and paltry yields.    Producers and the Swartland revolution We discuss Swartland Independent Producers (SIP), an association that runs the Swartland Revolution celebration every November Their goal: Wines that are a true expression of their origin. Like old world AOPs -- distinctive wines but also making them so as to speak about a sense of place See the list of requirements and the producers here:  https://swartlandindependent.co.za/members/    Top producers AA Badenhorst: AA Badenhorst Family White,  AA Badenhorst Family Red are flagships; Secateurs produced from purchased fruit Lammershoek:Traditional producer Testalonga:“naked” style, funky wines Lammershoek:Libero No. 5 Mullineux: Syrahs and white blends; entry level Kloof Street Porseleinberg  Sadie Family: Columella – Syrah-based blend (famous), Palladius – rich style white; cheaper, co-owned Sequillo range   Don't forget to order your Wine For Normal People book today too!!  ____________________________________________________ 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!    Last Bottle    I love this service!! 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.   Coravin  Coravin is the first and only tool in the world that lets you pour wine without removing the cork. You can pour wine in any amount and preserve what’s left of the bottle for weeks, months of even years. Thousands of wine professionals, from sommeliers to winemakers, around the world have tested and trust Coravin with their wines and it will change the way you drink wine too. For a limited time, visit Coravin.com and enter NORMAL at checkout to get $20 off your purchase of $50 of more!

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/).

The AOC Mont Ventoux in France's southern Rhône Valley has a vibrant viticulture and unique biodiversity that help to create fresh, fruit-driven wines with balanced acidity, minerality and lushness. Think Mediterranean meets sub-Alpine. Vintner James King, a Scotsman who chose Ventoux to his make his own wines at his estate, Chateau Unang, discusses styles of red wine and dominant grape varieties: Grenache Noir, Mourvedre, Syrah, Cinsault and Carignan. www.aoc-ventoux.com 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/).

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.

Garnacha ya da Grenache olarak bilinen üzüm, Fransa’nın güneyi ve İspanya’nın kuzeyinde özellikle Navarra bölgesinde yetişen bir üzüm cinsi. Fransa’nın güneyi dediğimiz zaman Rhone’un güneyi yani Güney Rhone, Provence ve bir miktar da Languedoc’ta var. İspanya’nın kuzeyi dediğimiz zaman ise ağırlıklı olarak Navarra ve Rioja’da karşımıza çıkıyor Grenache. Tabi İspanya’da buna Garnacha (Tinta) deniliyor. Fransa’da da Grenache Noir deniliyor ama kökeni İspanya diyebiliriz bu üzüm için. Çoğunlukla oldukça açık renkli şaraplar yapar, o yüzden roze şarap üretiminde çok popülerdir. Navarra’nın ve Provence’ın rozelerinin meşhur olmasının sebebidir aslında Grenache. Açık renkli şaraplar yapar, kırmızı yaptığında da açık renkli şaraplar yapar. Asiditesi düşüktür zaten farkındaysanız bahsettiğimiz bu iki bölge de oldukça sıcak bölgeler. Sıcak bölgelerde asitin düşük olduğundan bahsetmiştik. Düşük asitli, yüksek şeker miktarı sebebiyle de yüksek alkollü şaraplar yapan bir üzüm cinsi. Fransa’nın güneyinde yaptığı şaraplardan en önemlisi Chateauneuf du Pape’tır. Tek başına değil biliyorsunuz Chateauneuf du Pape, 12-13 çeşit üzümün karışımından üretilen bir şarap ama ana 4 üzüm sayacak olursak o şarapta: Syrah, Grenache, Muvet ve Senso diyebiliriz. Onun dışında Cotes du Rhone şaraplarını, Cotes du Rhone ve Cotes du Rhone Village şaraplarını yine Syrah ile yani Shiraz ile birlikte yapar, Provence’te de tek başına rozeleri yapar. Bir miktarda Langedoch’ta yine blend şarapta karşımıza çıkar. Aromalarına baktığımız zaman kırmızı meyve aromaları hakim, beyaz tane biber, meyan kökü ve karanfil gibi aromalar taşır. Genellikle yüksek alkollü olan şaraplarda bu meyan kökü aroması sık sık karşımıza çıkar, bazı Zinfandellerde mesela. Çoğunlukla da Grenache şarapları gençken ve tazeyken tüketilir, pek yıllanmaya gelmez. Chateauneuf du Pape’ı tenzih ederek söylüyorum bunu.

Il Cannonau rappresenta l'enologia dei vini rossi di Sardegna. La sua origine è stata per molto tempo dibattuta, ritenendo che fosse originaria della Spagna, dove è conosciuta come Garnacha Tinta. Importanti scoperte archeologiche in Sardegna hanno consentito di riscrivere la storia del Cannonau e della viticoltura del bacino mediterraneo, evidenziando che la celebre uva rossa è presente nell'isola da circa 3200 anni.

Cannonau represents the enology of red wines in Sardinia. Its origins have been debated for a long time and believed to be introduced from Spain, where it is known as Garnacha Tinta. Important archaeologic discoveries in Sardinia allowed the history of Cannonau to be rewritten as well as the history of viticulture of the Mediterranean area, by finding out the famous red grape is present in the island for at least 3200 years.