Podcasts about gruner veltliner

Hey there! Ever wondered what wine your favorite characters from Game of Thrones would sip on during their downtime? In this wild and witty episode, we're diving into just that with a fun sidebar conversation! Join us as we hilariously match the iconic personalities of Jon Snow, Daenerys Targaryen, Cersei Lannister, and more to wines that capture their essence. Whether it's a cozy Pinot Noir for everyone's favorite brooding hero or a sharp Gruner-Veltliner for the fierce Mother of Dragons, there's something for every Westerosi palate. And we don't stop there! We chat about Tyrion's potential switch from wine aficionado to scotch sipper and even ponder what ancient wine would befit Drogon's fiery nature. It's all in good fun, so grab a glass, sit back, and let's toast to the Seven Kingdoms together!

Bettina from Laurel Glen Vineyard is our guest on California Wine Country with Steve Jaxon and Dan Berger. Bettina's father Peter M. F. Sichel recently passed away at 102. He was an old friend of Dan Berger who credits him with great contributions to winemaking, in Germany and in the US. Dan wrote a review of Peter's book called “The Secrets of My Life: Vintner, Soldier, Prisoner, Spy.” He was instrumental in making Blue Nun wine popular, a dry white wine from Germany. Dan describes the story of Blue Nun as a story of the Atomic Age. There is a bottle of it on the cover of the Fleetwood Mac album Rumors and there is a Beastie Boys song called Blue Nun. Blue Nun was very popular in the 1970s. The brand ran radio advertisements nationally that were written and recorded by Stiller & Meara. Here is one of them: https://calwinecountry.com/wp-content/uploads/2025/05/BLUE-NUN-1970-Stiller-Meara.mp3 Laurel Glen is on top of Sonoma Mountain. It is a remarkable property. The fact that people would plant Cabernet up there is “outrageous” says Dan. It makes a special kind of wine. Bettina says it's a great site for Cabernet. In the 1990s, Cabernet was a much more restrained, a low-alcohol wine with high acidity. That is still the Lauren Glen style. Sonoma Mountain AVA The vineyard was first planted to Cabernet in the 1960s. They are located on a plateau. The Sonoma Mountain AVA is on the east side of the mountain. The west side of the mountain is now the Petaluma Gap AVA. The mountain blocks the wind and fog. They don't achieve the degree of ripeness that Napa Cabernets do, which produces what Dan calls a richer, oaky, more concentrated and higher in alcohol. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. Next for tasting is a Riesling that comes from a vineyard on the central coast near Monterrey. They are the last grapes that come into the winery, after all the other grapes. That shows what a long maturation process these grapes require. Dan can think of only about 5 vineyards in California that produce high quality dry Riesling and this is one of them. They make three Cabernets, a Rosé and some Gruner Veltliner.

Send us a textDive into the world of Austrian wines as we explore the hidden gem that is Doris and Leopold's Gruner Veltliner 2023. At just $5.99 from Trader Joe's, this white wine delivers a surprisingly complex experience that punches well above its price point.This episode takes you on a journey through Austria's signature grape variety—Gruner Veltliner—which accounts for a third of all wine production in the country. We explore how this particular bottle, named after the proprietors of the historic Suter Winery, carries forward a winemaking tradition dating back to the 1600s. The vineyard's thousand-year history in Bavaria's limestone-rich soils contributes to the distinctive minerality that complements the wine's bright citrus profile.What sets this wine apart isn't just its incredible value, but its versatility. With a perfect 12.5% alcohol content and a dry, refreshing character, it makes an ideal companion for summer gatherings, seafood dishes, and even spicy Thai cuisine. We break down the straightforward production methods that allow this quality wine to maintain such an accessible price point and explain why wines named after their makers often receive special attention during production. Whether you're new to Austrian wines or looking to expand your affordable summer wine collection, this episode provides expert insights into why Gruner Veltliner deserves a place in your rotation.Listen now to discover why this $5.99 bottle might become your new favorite warm-weather sipper, and stay tuned for our upcoming review of an intriguing Lodi Cabernet Sauvignon. Subscribe to Cheap Wine Fighter for three new wine reviews each week that help you drink well without breaking the bank!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In this episode of the Vint Podcast, hosts Billy Galanko and Brady Weller interview acclaimed wine importer Terry Theise, announce the final Coravin Sparkling giveaway of the year, and discuss the 2024 latest Liv-ex Power 100 rankings. Terry is celebrated for introducing the United States to many of the top and most respected producers from Germany and Austria.Terry shares his incredible journey from humble beginnings in the wine business to becoming a champion for artisanal producers in Germany and Austria. The conversation dives into the unique characteristics of Riesling, Gruner Veltliner, and red varietals like Blaufränkisch and Spätburgunder, offering listeners a wealth of insight into these regions and their wines. Terry also reflects on his work with grower Champagnes and the evolution of Champagne culture.HighlightsTerry's introduction to German and Austrian wines and how he became a groundbreaking importer.The key differences between German and Austrian Riesling, from terroir to tasting notes.Gruner Veltliner: A versatile and food-friendly white wine that pairs with even the most challenging dishes.Austrian red wines, including the distinct profiles of Blaufränkisch, St. Laurent, and Zweigelt.The rise of German Spätburgunder (Pinot Noir) and its growing reputation among wine enthusiasts.Practical tips for selecting wines from these often-overlooked regions.Chapters:00:00 Introduction to the Vint Podcast00:32 Coravin Giveaway Announcement02:15 Introducing Terry Theise03:04 LiveX Power 100 Rankings09:07 Deep Dive into German and Austrian Wines15:18 Terry Theise's Career Journey26:38 Understanding the VDP and German Wine Market29:27 The Journey from Germany to Austria30:48 Discovering Austrian Wines33:20 Comparing Austrian and German Rieslings39:58 The Versatility of Gruner Veltliner43:41 Exploring Austrian Red Wines48:59 The Rise of German Pinot Noir55:51 The Grower Champagne RevolutionThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...

The holiday season is in full swing, with the cozy glow of crackling fires and the sparkle of festive lights all around. In this enchanting episode of Wine Behind the Scenes, I teamed up with wine expert Judith Lewis to bring the classic carol "The Twelve Days of Christmas" to life—one sip at a time! From elegant bubbles to rich reds, this episode is packed with wine wisdom, culinary creativity, and all the holiday cheer you could wish for. Whether you're planning a dazzling holiday feast or just want to add some sparkle to your December evenings, this episode will inspire you to toast to the season with style.  So grab your favorite glass, settle in, and let the Christmas magic begin! In this episode you will be able to:  Holiday Wine Pairings: Discover a playful lineup of 24 wines, each paired with a verse from "The Twelve Days of Christmas," perfect for your festive gatherings. Unique Wine Recommendations: Learn about underappreciated wines like Chenin Blanc and Gruner Veltliner, and why they make excellent choices for holiday celebrations. Food Pairing Ideas: Get inspired with delicious food pairings for each wine, including baked brie with pears and duck breast with cherry sauce. Exploration of Varietals: Dive into the characteristics of various wines, from the romantic Pinot Noir to the bold Malbec, and how they enhance your holiday meals. Sparkling Wine Selections: Explore sparkling options like Prosecco and Cava, perfect for adding a celebratory touch to your festivities. Sweet Wine Delights: Understand the nuances of sweet wines like Sauternes and Tokaji, and how they can complement savory dishes or desserts. Culinary Creativity: Learn how to substitute ingredients in recipes, such as using pears in a cheddar apple tart, to elevate your holiday cooking. Festive Spirit: Embrace the joy of the holiday season with wine, food, and fun, making your celebrations even more memorable. Judith Lewis is a renowned wine expert and passionate storyteller, celebrated for her ability to connect wine with the rich tapestry of life and culture. With a deep appreciation for the nuances of wine, Judith brings her extensive knowledge to the forefront, making her a sought-after guest on various platforms. In our recent holiday episode, Judith teamed up with me to explore a playful lineup of wines inspired by the classic carol "The Twelve Days of Christmas." With a focus on unique pairings and delightful food recommendations, Judith and I encourage you to discover the joy of wine, whether for festive celebrations or everyday enjoyment. We cover a wide range of wines, from the underappreciated Chenin Blanc to the bold and robust Malbec. We want to inspire you to explore and enjoy the diverse flavors and stories behind each wine that we talk about - and sometimes even sing about. We hope you have as much fun listening to this episode and we did making it! Whatever you're celebrating this holiday season, embrace the magic of the season with a glass in hand. Happy holidays! Merry Christmas! Contact Judith Lewis here:  Website: https://www.decabbit.com/ Website: http://mostlyaboutchocolate.com/ X (New name for "Twitter"): https://twitter.com/judithlewis Instagram: https://www.instagram.com/mostlyaboutchoc/

Meissa and Dan. California Wine Country today features Melissa Galliani, GM of Wine Country Radio, with Steve Jaxon and Dan Berger. Melissa is a frequent guest on the show, and was with us most recently on this episode with winemaker Dennis McCarter. Dan Berger's first wine today is a 2023 that comes from Bibiana Ravé called Shared Notes. It is 75% Sauvignon Blanc and 25% Semillon, aged on the lees for a long time. That is what gives it a silky texture. It sells for $80 and it is hard to find because they don't make very much of it. Next is a Vermentino. Where the last wine is subtle, this one is “in your face.” Dan Berger made this Vermentino himself. This is the 2023 bottling. The grower in Carneros is Las Brisas Vineyard. It is on a rise that overlooks the bay. There aromas of peaches and a little bit of pineapple. It is 100% natural and sells for $28 on Dan's Bahl Fratty website. "...almost effervescent on the tongue," as Melissa observes. This is Dan's second year of making wine and he has moved his operation to a new location. The Vermentino was made at Ektimo Winery. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Gruner Veltliner The next wine is a Gruner Veltliner from Austria. It's the most popular white wine in Austria and goes perfectly with Austrian style cuisine. Melissa makes a comparison between Austrian Wiener Schnitzel and Texas chicken fried steak and Steve waxes nostalgic for some. It's only slightly sweet but is delicious. "Wow! That is a smooth sucker!" exclaims the host. Next they are tasting a 2022 Governor's Bay Sauvignon Blanc. It has typical New Zealand gooseberry and passion fruit flavors. Gooseberries are sweet and tart. There is also the under-ripe grapefruit flavor always there. The next wine is a 2023 Diatom Chardonnay that has gotten rave reviews. It is all from Santa Barbara County, in a place where the soil is made of diatomaceous earth. In fact, DE filters are Diatomaceous Earth. The Diatom Chardonnay is produced by Brewer Clifton, a prominent Santa Barbara brand. It has more peach and pineapple components. There is no secondary fermentation and it is "quite soft." They didn't chill it but that would work well for it. There is a DOC Pinot Grigio delle Venezie, Villa Borghetti from Italy, that is made with Pink Pinot Grigio grapes. It retails for $5.99 at Trader Joe's. Pinot Grigio grapes will turn pink if you let them stay on the vine for an extra week or two or three. Dan has a Pinot Noir, a 2019 Scherrer Green Valley Pinot Noir, from the Halberg Vineyard. Dan calls it "outrageously good." "Fantastic," says Steve. Melissa likes the spicy character that comes from Green Valley fruit.

Gruner Veltliner er nasjonaldruen i Østerrike og det skal våre venner kose seg med i denne episoden. Tom og Kjell Gabirel har funnet en sjarmerende vin som både leverer på kvalitet og pris, så dette bør slå an hos deg eller en du liker.   Ingrid Groiss Grüner Veltliner 2023 / kr. 189,90 / Varenummer: 17071401 See omnystudio.com/listener for privacy information.

In our latest “Great Wine Lives” series Elin McCoy talks to Lenz Moser about how his curiosity took him from his family estate in Austria to China, California, Hungary and back to Austria to launch a new company based on Gruner Veltliner. Listen in to hear his views on Chinese wine and why he thinks the wine industry is losing consumers. More information at wine-conversation.com

Finally a white wine! This week Sarah brings an Austrian white wine for Scotty Mo to try - the 2022 Gruner Veltliner from Vorspannhof Mayr. As they sip on their wine, they recap week 8 of MLB and discuss vibes around the vineyard. Grab a glass and join them along the Foul Vine, where everything wine and baseball is fair territory! --- Send in a voice message: https://podcasters.spotify.com/pod/show/foul-vine/message

Can you pair pickled foods with wine, or will their vinegarized flavours ruin the wine? Which wines pair best with soft-shell crab? What goes into great food photography, whether in a magazine or cookbook? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights How did Barbara's passion for creating recipes develop? Which are the best wines to pair with soft-shell crab? What was Barbara's most memorable wine moment? When did Barbara realize she wanted to transition into a writing career? Why are book covers often like a political landmine? What are the key elements of a good cookbook cover? How did Barbara decide on the cover design for her book, Wine Time? What makes great food photography? How did the art of pickling surprise Barbara while researching Wine Time? Can you pair pickled foods with wine?   Key Takeaways Can you pair pickled foods with wine? As Barbara observed, contrary to popular belief, these vinegarized foods don't always wreak havoc on wine. Riesling actually works very well with its own natural acidity, as do other acidic wines like Sauvignon Blanc and Gruner Veltliner. Which wines pair best with soft-shell crab? Barbara would go with a chilled pinot grigio, or if she's feeling extravagant, a white burgundy, which is an opulent French chardonnay. What goes into great food photography, whether it's in a magazine or cookbook? Barbara says there's a lot going on behind the scenes. You need to have a good food stylist and a good prop stylist. Most of us don't realize that there are people who get paid to shop for the right linen, the right glass, the right cup, and it's very subtle, but you look at it, you go, wow, that photograph is so good. It's because this team is thinking about it. And that's the magic of food photography.   About Barbara Scott-Goodman Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011). Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.       To learn more, visit https://www.nataliemaclean.com/283.

There are few (if any) organisations that have had as much impact on the natural wine scene in the UK as Les Caves de Pyrene. Not only do they import an amazing range of natural wines, they are also the team behind the legendary wine bar, Terroirs (now shut), and The Real Wine Fair. It was an absolute pleasure to welcome Doug Wregg to The Premier Cru. Tune in as we discuss: The story behind Les Caves de Pyrene The question of "What is natural wine?" The Real Wine Fair We also taste and discuss three wines from the Les Caves de Pyrene portfolio: "Handcrafted" Gruner Veltliner, Martin & Anna Arndorfer Stagbeetle, Weignut Andreas Tscheppe "Saint Epine" St-Joseph, Herve Souhaut We are really looking forward to joining The Real Wine Fair this year on 28th and 29th April. You can find tickets to the event via this link if you want to attend the UK's largest natural wine fair and meet some of the leading producers. Follow ⁠⁠@The_Premier_Cru⁠⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

We are so excited to bring you an interview with one of our favorite Santa Barbara winemakers. She shares how she got into the wine industry and he philosophy about the wines she makes and how she organically built her own winery. We taste her amazing Gruner Veltliner and her Gamay Noir.  This is all about how humbling it can be to have a winery and maintain your vision. Join us and grab a glass of your favorite wine to learn from the best. Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Which Gruner Veltliner is best? This week we are back trying out wine, and this time we have 3 Austrian Gruner Veltliner.  For the non Austrian listeners, this is a white wine known to be of higher acidity and also drier than most white wines. The competitors are Biokult, Hasen Sprung, and Pratsch.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which wine corresponds to which numbered glass it was in: 1. Hasen Sprun 2. Pratsch 3. Biokult

In this episode of the Vint Podcast,  Brady and Billy share their favorite sparkling wine recommendations for different price points.  Then we share one of our favorite past interviews from 2022 featuring  Bartholomew Broadbent,  President and Founder of Broadbent Selections. The son of the legendary Michael Broadbent, Bartholomew shares a wealth of wine knowledge and experiences from his decades in the industry. This conversation first aired on October 6th, 2022 as episode 44. Stick around to the end of the episode for a brilliantly hilarious story about Julia Child!Broadbent Selections is an importer of some of the world's finest wines to all 50 states. They also produce their own wines under the Broadbent name which include Vinho Verde, Port, Madeira, Malbec, and Gruner Veltliner. Bartholomew and his family, along with his late father Michael, have had a massive impact on the world of wine in an amazing number of ways, as you will hear. Happy Holidays!For more information on wine and spirits investing with Vint, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, and more! Disclaimer: https://vint.co/disclaimer

WINES: 2021 Boundary Breaks Cabernet Franc, Leidenfrost Vineyards 2021 Cabernet Franc and Lamoreaux Landing T23 Cabernet FrancCan you imagine sipping on a glass of velvety red Cabernet Franc while learning about the unique winemaking techniques from Brittany Gibson, the Executive Director of Seneca Wine Trail? Can you feel the cool breeze of the Finger Lakes region and the touch of the small, unique grape berries? This is what awaits you in this episode. We sip our way through three exceptional red wines, including the 2021 Boundary Brooks Cabernet Franc and a Lamoreaux Landing T23 Cabernet Franc. Brittany gives us an exclusive look at the extraordinary techniques used in winemaking, from carbonic maceration to stainless steel fermentation. This journey into the heart of the Finger Lakes region also reveals how the unique climate lends a distinctive flavor to these versatile wines.But there's more than just Cabernet Franc. We venture deeper into the diverse world of Finger Lakes wines, uncovering the secrets and flavors of Riesling and Gruner-Veltliner. How do they pair with food? What makes them tick? By the end of this episode, you will have a comprehensive understanding of the Finger Lakes wine scene, the versatility of the Cabernet Franc grape, and the food-pairing potentials of Riesling and Gruner-Veltliner.Saving the best for last, we delve into the heart of sustainable winemaking in the Seneca Lake region. As we taste wines from different wineries, we learn about the wineries' commitment to the environment. Though it might surprise you, their dedication extends beyond the wine bottle. Discover how they use solar power, employ sustainable farming techniques, and participate in various programs and certifications to safeguard our planet. As you savor the flavors and complexities of each wine, we hope you will appreciate not only the dedication of the Seneca Lake wineries to exceptional wine production but also their commitment to land preservation. So, pull up a chair, pour yourself a glass, and join us on this unforgettable journey into the heart of the Seneca Lake wine region.Thank you for making us part of your wine story. If you enjoyed this episode, please write a review and share with your wine loving friends and family. To connect with us or to inquire about being a guest on Wines To Find, visit our social media pages Instagram https://www.instagram.com/winestofindpodcast/Facebook https://www.facebook.com/winestofindpodcasts/Til the next glass ~ Cheers!And, remember, join us next time on Wines To Find!Sandy & Michelle

Table While EP3 RITUALS- Hospitality, in its truest sense, is more than an expression of warm hospitality, serving food and pouring wine, it's the ritual of feeding people & looking after them.Pierre & Allison really enjoy the humor and humanity of restaurants. The rituals of the staff and guests are a great manifestation of it- what do we do out of habit and the celebration of repetition, there is something really quirky and beautiful about it. What do we drink before dinner? After work? How do we get ready for service? What are the habits that form the rituals of our daily life?Allison chose the wine this week:  a Skin contact Gruner Veltliner by Čačík from Moravia, Czech Republic. Series 1- 5 episodes launching Thursdays 10:00am Hosted on Acast. See acast.com/privacy for more information.

Possibly the best known of the unknown wines, Austria's Gruner makes a bold statement and insists on greater attention.See omnystudio.com/listener for privacy information.

Grace Hood, wine educator and certified sommelier, and Robert Tas review the wine list at Cucina Urbana where they serve contemporary Italian cuisine with a focus on California seasonality and the bounty of local farms. Their wine program features 200+ labels from around the world, with an emphasis on Italian and California varietals and Grace peruses the wine list to find some hidden gems, including a white Bordeaux that has been described as “liquid gold” a fabulous Cremant, which equals Champagne if bubbles are on your mind, and a unique, pinot noir rose from Sancerre.   Wines reviewed include: 2020 Gruner Veltliner, Manni Nossing Winery,  Alto Adige 2017 Mayacamas, Mt. Veeder, Napa 2019 Grenache one from the Giovanni Montisci Vineyard, Sardinia For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

I open, taste, and review a Gruner Veltliner from Austria! Does it really taste like orange? We'll find out. We also toast national days. Plus, National Repeat Day, Community coffee, and dad jokes.

Should you be practicing leaf removal in your vineyard? What's the correct timing? How much leaf removal is too much? In this episode, we dive into the why, when, and how of all things leaf removal so you can feel confident in your thinning decisions. Our guests are Extension Viticulturist Dr. Cain Hickey from Penn State University and seasoned grape grower Galen Troxell from Galen Glen Vineyards in Pennsylvania. We talk about the research that's been done on fruit zone leaf removal and their experience with it. We also discuss their individual practices and how they apply to different climates. In this episode, you will hear: What is leaf removal The reasons to practice leaf removal in your vineyard When should you thin your leaves in your climate The research on the effects of fruit quality as a result of leaf removal The effects of methoxypyrazines When and why Galen started implementing mechanical leaf removal in his vineyard Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Resources: If you have questions about today's episode or other grape growing questions, you can visit VineyardUndergroundPodcast.com and click the Ask Fritz button. Learn more about leaf removal with these free Grower Guide videos from Fritz and check out all the grape growing content and resources at VirtualViticultureAcademy.com. Late Season Leaf Removal: Reasons and Precautions: https://www.virtualviticultureacademy.com/grower-guides/late-season-leaf-removal-reasons-and-precautions/  Leaf Removal is a Snap: https://www.virtualviticultureacademy.com/grower-guides/leaf-removal-is-a-snap/  Leaf Thinning After Fruit Set: https://www.virtualviticultureacademy.com/grower-guides/leaf-thinning-after-fruit-set/  Mid-Season Vineyard Strategies: https://www.virtualviticultureacademy.com/grower-guides/mid-season-vineyard-strategies/  Come grow with Fritz through VirtualViticultureAcademy.com! Save $75 off your first year of membership with the code Underground at checkout. Today's Guests: Cain Hickey is a Viticulture Extension Educator at Penn State. His areas of expertise include applied viticulture, grapevine physiology, pruning and training, and canopy management. Connect with Cain: https://extension.psu.edu/cain-hickey https://extension.psu.edu/education-format?authors= Galen Troxell and his wife Sarah are the owners and founders of the award-winning and highly recognized Galen Glenn Winery in Pennsylvania. They started their highly successful vineyard and winery in 1995 and in 2003 became the first vineyard east of the Rocky Mountains to commercially plant Gruner Veltliner. They have been successfully using mechanical leaf removal since 2012. Connect with Galen: https://www.galenglen.com https://www.instagram.com/galenglenwine/ https://www.facebook.com/GalenGlenWine Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

TM&TM returns with a...some kind of noise. Not a really loud one, just one that's disturbing enough you had to reread the opening line of the Decanter feature you were starting. In this episode Ferg & Lee face some big questions such as: Does Ferg's mum control an army of AI Bots? Just how fast is your bottling line? and should Lee return to making those terrible guitar videos? If he does, what song should he play for Fergus's BRAND NEW Bacchus?   Looking at the Wine News we examine the case of a woman alone in the outback who survived on a bottle of wine. We also raise the plight of Fourty Hall who desperately need your help with funding. When it comes to funding, we also talk about the crowdfunder to build a winery being run by the wonderful White Castle in Wales.   In This Week We Have Mostly Been Drinking: Ferg opens up about his skiing holidays and also uncorks a bottle of Savoie. Lee on the other hand, minimising his drinking, pops open a delicious Gruner Veltliner from The Canned Wine Company.   We also hit up some consumer stats, discuss whether oysters ever really live, and just what is Lee's phobia of Coravin?

Grace Hood, wine educator and certified sommelier, and Robert Tas navigate the wine list at Elways owned by and named after the NFL quarterback, John Elways. This is the place to go in Vail if you want a chophouse that serves steak and sides with sensational wines.  Wines reviewed include: 2020 Gruner Veltliner from Ingrid Groiss 2019 Chateau la Rame White Bordeaux 2020 Paul Pernot Puligny Montrachet     For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Carlisle Winery Sonoma Mountain Steiner Vineyard Gruner Veltliner In this episode, Rob and Scott review a small production white normally associated with Austria, but here we find it in California made by the highly regarded Carlisle Winery.  So come join us, on The Wine Vault.

This week Peter Redmond joins Munoz to talk all things wine! From working in tech yet having a sister passion as a certified sommelier, these two Gruner Veltliner gays deep dive into the vineyard that is Peter's journey. This episode is jam-packed with everything from Peter's wine journey to coming out and even our love for peanuts!! So what are you waiting for? Pour yourself the biggest glass you can find cause this episode will leave you thirsty for more!You can show Peter all the love on Instagram @pjg.jpg or @thewinewasgoodSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark, Tom and Barry. California Wine Country today features some 2023 SF Chronicle Wine Competition winners, with Mark Klaver who joins Harry Duke, Tom Simoneau and Barry Herbst in the studio. Steve Jaxon and Dan Berger are away this week. Mark Klaver is the Marketing and Sponsorship Director for the San Francisco Chronicle wine competition, which takes place in Cloverdale. Formerly, its name was the Cloverdale Citrus Fair Wine Competition but the Chronicle took it over as a sponsor in 2000. There were 5500 wines, over three days, with 16 panels of three judges each and a total of 55 judges so each day. Each judge has 100-120 wines, plus best-in-class tastings, for a total of probably about 150. This website "Wine Judging dot com" the SF Chronicle Wine Competition in great detailn. The Competition Format Each judge gets 10 numbered glasses, and a tally sheet. If all three judges pick Gold, the wine wins a Double Gold. Mark Klaver describes it as a west coast style of judging. Subsequently, the judges can discuss their choices and modify or add a plus or a minus to a rating. There is a coordinator who facilitates the panel's work. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Barry Herbst says it's a very helpful process and helps judges to have more certainty with their choices. It is possible for a category or an entry to have no awards. About 80% of the wines will get an award of some type. This year about 30% got gold, 25% silver and 20% bronze. There is about 15-20 minute turnaround time in a category and Barry describes setting aside his best wines to taste them against the other best ones, before the end of the round. Tasting Discussion They begin tasting a 2021 Gruner Veltliner, called Reustle from Umpqua Valley in Oregon. This has some white pepper and grapefruit flavors and is slightly sweet. It is a versatile grape for adventurous growers. Mark remembers only eight Gruner Veltliners in this year's competition, two more than last year. This wine was named “White Sweepstakes Winner”, the award for top white wine. The website shows all of this year's winners, and those from the last five years. There is a total of 209 categories, all of which award a best-in-class, but there are only six sweepstakes winners. Next is the 2020 V. Sattui Napa Valley Chardonnay, which shared the White Sweepstakes Winner award with the Reustle Gruner Veltliner. V. Sattui's wines are only available at the winery. It's a classic California style oak-fermented rich and creamy Chard. The color is a remarkable rich yellow. The two wines that shared the white sweepstakes award are quite different, which is a remarkable fact. The Gruner Veltliner is a modestly priced aromatic white and the V. Sattui Chardonnay is an expensive, big bold style. A very different Chardonnay The 2021 ZD Wines Chardonnay is a very different Chardonnay, with more citrus flavors, not fat and buttery. ZD Wines is in the middle of Napa Valley and has a reputation for Chardonnay. This goes for about $36 at Bottle Barn, although it's listed at $42 on the report. It uses American oak, so it has a leaner character. J Lohn also has a Chardonnay that uses American oak, which is also less expensive. Mark describes the judges as being not only in the wine industry but also in the trade, in the world of hospitality and distribution. They want to evaluate the wines from their point of view, sommeliers, winemakers and retailers all have different expectations and criteria. They also have some younger judges which they find beneficial to the competition. The next tasting is the Sweepstakes Winner for Red wines, a Dry Creek Vineyard 2019 Terroir Series Cabernet Sauvignon. This was judged in the $54-60 range. Next there is a St. Anne's Crossing 2020 Malbec, which shows how good Malbec is starting to come from California. Most of the wineries use their Malbec for their Bordeaux blends.

Austria's Wachau wine region has a majesty of scenery and wines. The purity of expression and elevated quality make this region a star on the world stage. Take 10 minutes to find out why you should buy and sell some of these delicious wines.Explore through the wines of:PragerRudi PichlerLearn through:Vinea Wachau WebsiteAustrian Wine Website

Summer is coming and it's time to stock our fridges with fitting wines for the hot days. Meg and Mel trial what wines will make the cut for their "summer playlists."Chandon Garden Spritz $32Giesen Pure Light Marlborough Pinot Gris $15Hydropath Society 2021 Gruner Veltliner $202022 Cliff Edge Auxerrois - Mount Langi Ghiran $25Follow us on instagram @winewithmegandmel

Grace Hood, wine educator and certified sommelier, and Robert Tas explore the wine list at Michael's, a restaurant that offers a seasonally prepared menu with meals that focus on simplicity and elegance.  Grace kicks off the review with some bubbles from smaller boutique houses, introduces a few wacky, but worthy whites, and once-in-a-lifetime bottles for that special occasion. Wines reviewed include:  Gruner Veltliner, Tatomer, California 2015 Barbaresco from Cantina del Pino 2020 Mosel Riesling from Julian Haart For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

In this episode of the Vint Podcast,  Brady and Billy discuss some recent collections sell-outs, chat about Brady's travels in Greece and some great Greek wines, and interview Bartholomew Broadbent,  President and Founder of Broadbent Selections. Broadbent Selections is an importer of some of the world's finest wines to all 50 states. They also produce their own wines under the Broadbent name which include Vinho Verde, Port, Madeira, Malbec, and Gruner Veltliner. Batholomew and his family, along with his late father Michael, have had a massive impact on the world of wine in an amazing number of ways, as you will hear. Enjoy!Last but not least, check out our open collections. Cheers!Contact us anytime at brady@vint.co or billy@vint.co

We're releasing this patreon episode as a special bonus in our regular feed for a couple of reasons. First, we want to give you another taste of what you can expect from our Patreon episodes. If you like the show and are able to please join our patreon so we can continue improving the show and creating more for you! But we also have a pretty interesting conversation at the end of this episode that we would love to get more input on. Namely about the accessibility of the wine industry, is wine really for everyone, and are we doing everything we could with our goals and our company. If you want to join in on the conversation shoot us an email at info@crushitwinesb.com or find us on social media @crushitwinesb In this episode we talk about a Gruner Veltliner from Sta. Rita Hills, a favorite red wine from Northern Italy. And then we cover a highly questionable cookbook, the rising price of visiting wine country and the legacy of Two Buck Chuck. Cheers!Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Or click on the support the show link to join our Patreon now! Support the show

On this episode, we celebrate harvest season with wine club picks.  Up first is Drea's pick, a skin contact Gruner Veltliner from Solminer in Los Olivos California. Pairings include some light Austrian history, meals appropriate for a full-bodied white wine, Die Hard, and basic bitch fall realness. 

First up: what on earth is a GREEN PIZZA??!!Well, it's a summer vegetable tart. But we couldn't quite bring ourselves to have that as our title. So we ran with 'green pizza'. Which it...almost is. What it definitely is, is utterly delicious comfort food. As well as going superbly well with a whole range of wines. So our kind of dish. It cries out for a fresh, crisp white. Particularly those made from  Sauvignon Blanc...but not exclusively. Here's what we went with:Villa Maria Taylor's Pass Sauvignon Blanc 2020, Marlborough, New Zealand (from £13.99)Zewenwacht Estate Sauvignon Blanc 2022, South Africa (£99 as part of the 12-bottle Discovery case from Wine Club by Majestic)Domäne Wachau Weissenkirchen Grüner Veltliner Smaragd 2021, Wachau, Austria (from £14.99)This episode is part of our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. The wines featured are all available in Majestic.This short-form Live episode is also available in video format so if you'd like to see us in action, check out our YouTube channel: Susie & Peter On Wine.The recipe for our 'green pizza' is available, together with all links, photos, wines and more details from the show, on our website: Show notes for Wine Blast S4 E1 - Matching Food and Wine: 'Green Pizza'!Do send us in your thoughts, we'd love to hear from you! What do you think of our choices? What are your favourite food-and-wine matches?Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

I open, taste, review a Brunn Gruner Veltliner 2021 Niederosterreich white wine from Austria. Plus the usual toasts, dad jokes and an original, Super 8mm short film directed by my friend, the late Peter J. Moultak, and never before seen on the Internet!

The grape of Austria if Gruner Veltliner. A noble white grape that can produce crisp sparkling wine and botrytis dessert wine and everything in-between.  The primary growing region of this noble grape is Austria and it is grown around such famed locations as Vienna. I was fascinated to learn from Dieter Heubler the nuances of this fantastic grape and the refined wine it can make. Laurenz V is the winery just east of Vienna making approachable layered Gruner. Have a listen, he is quite compelling.

Franz Leth tells us why Austrian wines deserve a seat at the table of world class wines. A family owned winery with generations of experience that continues to press the virtues of the Austrian noble grape; Gruner Veltliner. Gruner (as we call it in the trade) can produce wines of great variety and style. Much like Riesling, it can produce wines of great acidity and backbone, wines of elegance and finesse, sparkling wines and dessert wines. Come on an audio journey with Franz to the vineyards outside of Vienna.  You will be intrigued and enlightened.

Bill Nachbaur Acorn Winery co-owner Bill Nachbaur is our guest on California Wine Country with Steve Jaxon and Dan Berger. First, Bill tells about buying the vineyard that had been planted decades ago as a field blend. This means different varietals are planted side by side in the same vineyard, unlike most vineyards today. As a teenager in the 1890s Bill's grandfather worked in vineyards in the area. The whole story is on their website. Field-blended wines are made of different grape varieties grown together then pressed and vinted together too. The result can be tasted in the flavors that are uniquely reflective of the land and the blend. Today they have planted some grapes that reflect their personal heritage. There is Zinfandel and also some Alvarinho, a Portuguese varietal, to honor his wife's grandmother. Gruner Veltliner is an Austrian grape that he planted to honor his grandfather.   Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. Dan Berger describes Acorn Winery as a fascinating project because it is not varietal-based. They have decided to focus on their field blends, so they are by definition vineyard-based. They are often a year behind their neighbors in their releases, because they hold them a longer time, which they need to express their character. The Gruner Veltliner is very dry. Dan tastes a “preserved lemon” character. The sharpness of the acid would make it great to go with seafood. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Acorn Winery is located across the street from Rodney Strong and they can partially hear their concerts. Besides the whites and the rosato, they make Zinfandel, Sangiovese, Dolcetto, Syrah and Cabernet Franc as well as blends of those. Acorn Winery wines use oak in a very careful way so the wine speaks to the fruit. Dan Berger says his Dolcetto is really an Italian style, which means it is delicate. It is a grape from Piedmont, northwest Italy. Dolcetto and Barbera are the everyday wines. Barbaresco and Barolo, made from the Nebbiolo grape, are the heavies. They taste the Rosato, which is simply the Italian word for pink, or Rosé wine. It is a bit darker than the usual Rosés. All Rosés are on a color spectrum, though. It is hard to tell a Rosé from a red if you taste it from a black glass. Your vision influences your expectations and what you taste.

In this episode, co-hosts Keith Herndon and Charlotte Norsworthy are staying in the Old World with an Austrian Gruner Veltliner. 

Wine director Alexis Rogers joins Robert Tas to explore and explain the wine list of the Italian restaurant Felice. With nine locations in NYC, this restaurant is proving to be a popular culinary destination and the wine list meets expectations.   Gruner Veltliner by Klaus Lentsch, the 2015 La Togata Brunello di Montalcino, Produttori del Barbaresco Rabaja 2016 Wines reviewed include: Gruner Veltliner by Klaus Lentsch 2015 La Togata Brunello di Montalcino Produttori del Barbaresco Rabaja 2016 For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Austrian-born Michael Moosbrugger grew up around skiing and his family's hotel in Lech/Arlberg. Michael jumped into the wine business in 1992 as an apprentice and four years later took over the Schloss Gobelsburg winery. He is now the CEO and winemaker of this storied and historic winery. Michael believes in tradition along with innovation. His wines are a true expression of the terroir of Schloss Gobelsburg and Austria. Michael has received numerous awards for his wines including Wine and Spirits Top 100 Winery of the Year. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.The Grape Nation is Powered by Simplecast.

Sommelier and Creator of Legally Wined Michelle Chen is in the Perfume Room today. Not only is Michelle a Certified Somm under the Court of Master Sommeliers, she is also a lawyer in New York — a combo I trust with my life. We discuss the ‘guilty pleasures' of wine, sexism in the industry, how to figure out which wines you like and the descriptors you need to know to discover more, best affordable recs, where to start on your wine journey, and the most important preservation when it comes to wine: the ego. FRAGS/WINES MENTIONED: Bond No. 9 Scent of Peace, Eight & Bob Original, Diptyque L'Ombre Dans L'Eau, Diptyque Philosykos, Gentil, Gewurztraminer, Oregon Pinot, Gruner Veltliner, Sauvignon Blanc, Nebbiolo, Chateau Cheval Blanc, Petrus, Kabinett Nahe, Vermentino, Chablis, Sancerre, Hügel Gentil, Trapiche Malbec, New Zealand Sauvignon Blanc, Burgans Albarino, A Lisa Malbec, MFK Amyris Femme, Byredo Inflorescence, Parfum De Marly Meliora, Byredo Young Rose, Byredo Rose of No Man's Land, Narciso Rodriguez Narciso For Her EDT FOLLOW MICHELLE: @legallywined (IG + TikTok) FOLLOW THE POD: @perfumeroompod FIND YOUR PERFECT SCENT! https://shoplist.us/emmavernon/consults

Part 5.2 of IT'S THE END OF THE WORLD AS WE KNOW IT (AND I WANT WINE) Can Jamie detect sincerity in the glass? Does Scott actually like a wine with Big Grapefruit Energy (BGE)? How do people from different places and backgrounds define “modernity”? Will Jamie successfully allay Scott's very reasonable and not at all stupid concerns about native yeast fermentation? And what chances would a movie dork and a wine snob have in the zombie apocalypse? Watch this movie in its entirety, without pausing, and then finish your bottle of Loimer Gruner as you press play on this here podcast! The 2020 Loimer Grüner Veltliner from Kamptal, Austria is available from Wine.com for $25 USD. We used the 2019 vintage for the recording of this episode. SHAUN OF THE DEAD (2004) is directed by Edgar Wright and stars Simon Pegg and Nick Frost. It is available to rent wherever you get your VOD movies. Follow the show on Instagram, Twitter, and Facebook @BiggerBottlePod Music is selected from Camille Saint-Saëns' ‘The Carnival of the Animals - XII. Fossils' as performed by the Seattle Youth Symphony, licensed under Creative Commons (https://creativecommons.org/licenses/by-sa/3.0/legalcode)

Part 5.1 of IT'S THE END OF THE WORLD AS WE KNOW IT (AND I WANT WINE) How does the iconic bromance of Simon Pegg and Nick Frost compare to that of our hosts? Will our hosts once again bemoan abusive practices in their respective industries? Does this movie's finale land differently in the hellscape of 2022 than it did back in 2004? How does director Edgar Wright use “the language of action movies to depict the quotidien,” and will Jamie let Scott get away with saying something that pretentious? Shamble like a reanimated corpse over to that “Play” button and you might just find out! SHAUN OF THE DEAD (2004) is directed by Edgar Wright and stars Simon Pegg and Nick Frost. It is available to rent wherever you get your VOD movies. The 2020 Loimer Grüner Veltliner from Kamptal, Austria is available from Wine.com for $25 USD. We used the 2019 vintage for the recording of this episode. Follow the show on Instagram, Twitter, and Facebook @BiggerBottlePod Music is selected from Camille Saint-Saëns' ‘The Carnival of the Animals - XII. Fossils' as performed by the Seattle Youth Symphony, licensed under Creative Commons (https://creativecommons.org/licenses/by-sa/3.0/legalcode)

Keeping in theme with our focus on the NSW wine regions, Jill heads to Canberra to chat to Chris about their beautiful biodynamic wines, including the first Gruner Veltliner planting in Australia, and his hilarious story about being a finalist in the Young Gun of Wine Awards. #larkhill#canberrawines

There was some good news this week, or at least the absence of more bad news: Christmas isn't cancelled. In England at least, more Covid restrictions have been dodged for now. This Christmas time people can enjoy meeting up with their friends and family without having to break any rules to do so - they just have to use their own judgement, an old-fashioned concept but one many are happy with. But that doesn't mean that things haven't been cancelled left, right and centre, as the hospitality and entertainment industry once more bears the brunt of Covid. So, what can be done to help pubs, restaurants, cafes, music venues, theatres etc? Has the Chancellor gone far enough with his latest rescue package? And what happens in terms of getting your money back if your event is cancelled or you have to skip it yourself? On this week's podcast, Georgie Frost, Lee Boyce and Simon Lambert, look at the muddle that another year of having to cancel and postpone stuff has left people in. Also on this week's podcast, the good news for the Treasury as more tax rolls in, but what's gone up and is it enough to tave off a wealth tax? Plus, would you invest in fine wine... or even music? The team look at how to do both. And finally, is a Christmas update on the PLSA retirement living standards research a cracker or a dud? Merry Christmas from all of us at the This is Money podcast. Christmas bonus: Simon's ten supermarket wines for about a tenner that taste more expensive Co-op: Château Millegrand Minervois - £10 Co-op: Château Joanin Castillon- £9 Co-op: Vavasour £10 Tesco: Finest Ribera Del Duero £12.50 Tesco: Finest Rioja Reserva - £8.50 Waitrose: Les Nivières Saumur Loire, France - £9.99 Waitrose: Beaujolais Villages - £7.99 Sainsbury's: Zweigelt - £9 Sainsbury's: Albarino - £7.50 Sainsbury's: Gruner Veltliner - £9

Willi Klinger represents the Austrian Wine Marketing board. In this first interview we find out about the history of winemaking in Austria and talk about the most planted grape variety Gruner Veltliner.

If you enjoy the content, please rate us 5 stars!Todd Eichas, who after 30 years working in industry as an electrician and training manager, partnered with his wife Dani for their second act as vintners and operators of a Seneca Lake bed and breakfast.  New Vines, the name of the winery and the bed and breakfast, produces my favorite Gruner Veltliner in the Finger Lakes, and their inn has garnered endless praise from guests who have stayed with them.   New Vines provides an amazing agri-tourism experience, in a comfortable intimate setting. Check out New Vines wines at:https://www.newvines.com/Visit our website at www.VitiCulturePodcast.com, and don’t forget to share with your friends via all major social media platforms @VitiCULTUREPodVisit Bellangelo Winery and Missick Cellars at www.Bellangelo.com and www.MissickCellars.com.You can watch the interview on our YouTube channel here: Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe

If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube!Episode 0019:Finger Lakes Viticulture – August 17, 2021As I’ve mentioned, I’m from California.  I was born and raised until I was around 11 years old in Huntington Beach, I spent a few of my teenage-hood years just outside of Rochester, NY, and then returned to California and lived throughout the state until I was around 30 years old.  Living in the mild climate of southern California skews the way you perceive seasons.  Warm and beautiful summers merely give way to mild winters.  The pool is never covered and winterized, the sun rarely gives way, and the garden is lively nearly the entire year.  Perhaps it was a form of seasonal deprivation I experienced growing up, or maybe  it is something that most people perceive, but I find myself becoming more attune to the changes in temperature and weather generally as I grow older in the Finger Lakes, and even more specifically to the way the light changes.  The light, the reflection in the leaves, the glow on the horizon, the changing times of sunrise and sunset, are the precursors that hint at coming change.  In the late winter and early spring, these changes are exhilarating and enticing.  They foretell the promise of unknowns.  As August creeps towards its end, and summer begins its wind down, it is not necessarily the temperatures that foretell what awaits, but a glowing premonition which prepares our bodies, our minds, and the plants for what is waiting days, weeks and months into the future.  The observation is empowering, it’s a primal instinct that signals to your body that you are in tune with your place.  It is also humbling.  You do not have a veto, you can not change this course, nature will always prevail.Beginning a week ago, I commented to my wife that the light is changing, the great wind down has begun, and the phase changes of the season are set in motion.  Harvest is coming.  There is still so much time ahead of us, so much ripeness to attain, but the culmination of the 2021 growing season inches closer every minute of every day.  In our In the Vineyard segment from 2 weeks ago, we explored via a long-form discussion with Finger Lakes winegrower Jeff Morris, a bit of how this vintage has progressed, and put it in the context of his farm and past vintages.  I hope you learned some things in that episode that shed some new light on grape growing in the Finger Lakes.  When we last spoke, we had followed the arc of record warmth and continuous hot days in June, we discussed the stretch of continuous wet weather that put disease pressure on the vineyards, and unlike our friends in California and out-west, we prayed for the rains to subside for a bit.  For the most part, they have, and we’ve been able to get the disease pressure from things like downy and powdery mildew under control, though we are keeping our eye on weather forecasts. Temperature wise, we have ebbed and flowed with some heat waves, and some cooler weather.  Throughout the last few days, cooler temperatures at night, many as low as 52 degrees have brought some respite, and daily highs have hovered in the high 70’s to low 80’s. As it stands on August 17, we are currently at one thousand nine hundred ten growing degree days.  To put that in context by looking at some past vintages, for the same date in 2020, we were at two thousand thirty seven point three.  In 2019, we had only clocked one thousand eight hundred twenty nine, and in 2016, we were also at two thousand fifteen.  In 2018, we were at two thousand eighty.  We continue to skew slightly warmer than usual.  Our current ten day outlook is showing temperatures continuing to teeter between the high 70’s and low 80’s, but with an uncomfortable return to daily scattered showers.  This doesn’t mean we are destined for a bad harvest, but we do want to start seeing less rain and more consistent dry warm weather.  From my perspective, we are shaping up to be in for a good vintage, which will reflect a general typicity for most Finger Lakes wines.  I also know, we are anywhere from a month to two months from our Riesling harvest, and a lot can happen in that period of time.    In the vineyards, veraison is everywhere.  Early ripening red hybrids are purple, and grapes like Marquette are inching closer to building their sugar ripeness.  Vinifera grapes, for the most part, have exited or are exiting rapid cell division, and moving towards sugar accumulation.  The skins grow supply, and grapes like Riesling make their freckles identifiable as the berry grow more supple.  Harvest dates are set to reflect a fairly consistent mean this year.  I’m expecting Chardonnay to begin harvesting for sparkling wine around the middle of September, and Riesling the first part of October, and Chenin Blanc and Cabernet Franc to see its harvest begin later in October.  Although I put most of my emphasis on vinifera, the grape vines with a genetic lineage to Europe, harvest is set to begin as early as next week for some of the hybrid varietals grown in the Finger Lakes.  The history of wine making in the Finger Lakes is radically different than many other parts of the world.  Our history, dating back to the 1860’s, was heavily focused on native and hybrid varietals that were harvested and made into sparkling wine.  Grapes like Isabella, Delaware, and Aurora.  Though Isabella was the first purposely cultivated grape varietal in the Finger Lakes, and is still grown here today, Aurora has a particularly interesting history.  In the world of hybrid grapes, Albert Siebel is French viticulturist legend.  From his vineyard in Ardeche, in the Rhone Valley, he developed some of the most popular hybrid grapes.  Seyval Blanc, a hybrid I work with to this day, was developed by Seibel.  Aurora, was perhaps one of his most successful endeavors.  He had originally bred and sold it as a table grape, and named the varietal in honor of the Roman goddess of the dawn.  Its propensity to spoilage after picking led to its fall from grace as a table grape, but also its rise in use for winemaking.  After having been brought to the United States in the 1940’s, it became wildly popular for winemaking and by the 1970’s, was the most popular non-labrusca grape grown in New York.  This era corresponded with the post-prohibition rehabilitation of New York wine growing, with giant brands of the industry such as Great Western and Taylor using it across their production.  The production of these sparkling wines relied on Aurora for providing a strong acid base for the various non-varietal based wines, especially sparkling wines.  Consequently, it became practice to harvest them very early, and use them as a blending component to provide an inexpensive base for building inexpensive sparkling wines.  One of the wines from this production that had grown in popularity once again, was a wine called J Roget.  J Roget was produced by Constellation Brands at their Canandaigua facility, and as mimosa brunch culture blossomed in America’s big cities throughout the 2010’s, J Roget grew with it as the staple for restaurants seeking to use inexpensive sparkling wines for their bottomless mimosa brunch specials.  As Constellation shifted market focus, and sold off a number of brands to Gallo, this particular sku created some issues for the pending Gallo/Constellation  deal.  The Federal Trade Commission, concerned that J Roget would solidify a monopoly for Gallo in the inexpensive sparkling wine category, was a brand that the FTC refused to be included in sale of the portfolio of brands.  Consequently, its future seemed doomed, and the varietal, Aurora, began to be removed from many vineyards.  It remains to be seen whether Gallo, who along with the purchase of the brands from Constellation acquired the largest production facility in the Finger Lakes, will be producing a sparkling wine to fill the gap that the absence of J Roget has left behind.  I’m certainly not one to question the business model of Gallo, they’ve proven to be exceptionally successful.  The corporate maneuvering of these industry giants, has put many small growers of grapes like Aurora in a bind, and part of this story will unfold as we see the future of Finger Lakes grape growing and wines unfold.  As most small Finger Lakes wineries don’t make wine from Aurora, it really is dependent upon the products they have been used for for generations to continue production.  If they don’t find a market for those grapes, those vineyards will disappear and either be converted to other hybrid or vinifera varietals, or converted into some other agricultural use.  This background merely sheds some light on the fact that some Aurora is set to begin harvest next week.  The harvest of Aurora, like the light in the sky, is another cue that harvest is approaching.  It is also a cue this year, that the Finger Lakes wine industry is evolving.  Much of that evolution has been pioneered by small family producers, but as with varietals like Aurora and the giant brands that fed the growth of those wines, big players are set to become an increasingly dominant role once again in the region.  The status quo that was shattered in 2020 continues to change with other forces at play.  The story isn’t written, but all of us in the Finger Lakes are a character, whether large or small, in a book that is yet to be written.If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube.  It really helps with the ratings and in introducing new folks to the show.  Be sure to tune in next week, where I speak with Todd Eichas, who along with his wife Dani, is celebrating the ten year anniversary of New Vines, a Seneca Lake winery and bed and breakfast.  A true micro-winery, Todd and Dani embrace the concept of agri-tourism, and make some of the best Gruner Veltliner in the region while they’re at it. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe

Tom Liden is our guest on California Wine Country with Steve Jaxon and Dan Berger. He is one of the organizers of the Mendocino County Fair Wine Competition. The 42nd annual edition was held two weeks ago at the Fairgrounds in Booneville and Dan Berger was one of the judges. Before they taste and describe the winning wines from the 2021 Mendocino County Fair Wine Competition, they have a bottle to taste from Dan Berger's extensive cellar. It's a 2016 Vintner's Reserve Kendall Jackson Chardonnay. It was not supposed to be for aging but it has held up very well and it is a lot more complex and tasty than it was a few years ago. Dan likes to put wine away to see what happens and about 20% of the time, the wine falls apart, but the well made ones get better and better. The Mendocino Winegrowers Inc, led by Executive Director Bernadette Byrne, produces the annual wine competition. Bernadette Byrne last appeared on California Wine Country in this episode, first heard on July 11, 2018. This is their 42nd year. There were 233 entries, and 43 double golds were awarded, also 36 golds and 103 silvers. Tom Liden is also a photographer and he has brought a book of his photos to the studio. He worked for a commercial photographer in New York and then moved “back to the land” in Ukiah in the mid ‘70s and opened a commercial photography studio. His business grew along with the wine industry. The book is called Mendocino Roots and Ridges. The text was written by Heidi Cusick Dickerson and Dan Berger remembers writing a good review of this book when it came out in 2012. Heidi had been doing weekly stories for the local press then the Mendocino County Museum published the book as a good promotional piece for the county and the wines. The Mendocino County Museum in Willits has copies available for purchase. He brought the Syrah, a Booneville Road 2018 Syrah from a small producer named Ed Donovan, which won the best of show red. It's called Broken Leg Vineyards because it's steep and the guy who planted the vineyard broke his leg in the process. The second bottle is a 2019 Jaxon Keyes Estate Grenache from the final flight. He has also brought a Gruner Veltliner 2020 Anderson Valley Navarro Vineyards. Dan Berger says that the minerality in the aftertaste is what makes this wine great. This varietal can be tricky to make and he says it is almost unheard of for a winemaker's first effort to be this good. Visit Bottle Barn in person or click the logo to visit them online for the best deals in wine country. Tom Liden tells about being a volunteer in the early days of the competition. It was the first wine competition that featured only wine from Mendocino County grapes. Last year was the first Michigan wine competition. There is also one in Idaho and the Sonoma County Harvest Festival is also locals only. Mendocino County is one of the areas at the forefront of organic farming, biodynamic farming and sustainability. Fetzer has been a leader in this area, for a long time. Dan Berger is an internationally known wine judge. After this most recent competition in Mendocino, he said, “This is the best flight of reds in the 30 years I've been coming to this competition.” Dan says 25 years ago, the wines may have tasted great but didn't represent anything. Now, an Anderson Valley Pinot Noir tastes like one and a Grenache tastes like a Grenache, etc. At the Mendocino County Fair in Booneville on Sept 17, 18 and 19, the double gold medal winners will be pouring their wines. They will be there one at a time, taking turns. The 2012 Best of Show awards are: Best of Show Sparkling: McFadden Farm Cuvée Brut, Potter Valley Charlie Barra Award, Best of Show White: Navarro Vineyards 2020 Edelzwicker, Anderson Valley Best of Show Rosé: Lula Cellars 2020 Rosé of Pinot Noir, Anderson Valley John Parducci Award, Best of Show Red: Thomas T. Thomas Vineyards 2018 Reserve Pinot Noir, Anderson Valley

Tom Liden is our guest on California Wine Country with Steve Jaxon and Dan Berger. He is one of the organizers of the Mendocino County Fair Wine Competition. The 42nd annual edition was held two weeks ago at the Fairgrounds in Booneville and Dan Berger was one of the judges. Before they taste and describe the winning wines from the 2021 Mendocino County Fair Wine Competition, they have a bottle to taste from Dan Berger's extensive cellar. It's a 2016 Vintner's Reserve Kendall Jackson Chardonnay. It was not supposed to be for aging but it has held up very well and it is a lot more complex and tasty than it was a few years ago. Dan likes to put wine away to see what happens and about 20% of the time, the wine falls apart, but the well made ones get better and better. The Mendocino Winegrowers Inc, led by Executive Director Bernadette Byrne, produces the annual wine competition. Bernadette Byrne last appeared on California Wine Country in this episode, first heard on July 11, 2018. This is their 42nd year. There were 233 entries, and 43 double golds were awarded, also 36 golds and 103 silvers. Tom Liden is also a photographer and he has brought a book of his photos to the studio. He worked for a commercial photographer in New York and then moved “back to the land” in Ukiah in the mid ‘70s and opened a commercial photography studio. His business grew along with the wine industry. The book is called Mendocino Roots and Ridges. The text was written by Heidi Cusick Dickerson and Dan Berger remembers writing a good review of this book when it came out in 2012. Heidi had been doing weekly stories for the local press then the Mendocino County Museum published the book as a good promotional piece for the county and the wines. The Mendocino County Museum in Willits has copies available for purchase. He brought the Syrah, a Booneville Road 2018 Syrah from a small producer named Ed Donovan, which won the best of show red. It's called Broken Leg Vineyards because it's steep and the guy who planted the vineyard broke his leg in the process. The second bottle is a 2019 Jaxon Keyes Estate Grenache from the final flight. He has also brought a Gruner Veltliner 2020 Anderson Valley Navarro Vineyards. Dan Berger says that the minerality in the aftertaste is what makes this wine great. This varietal can be tricky to make and he says it is almost unheard of for a winemaker's first effort to be this good. Tom Liden tells about being a volunteer in the early days of the competition. It was the first wine competition that featured only wine from Mendocino County grapes. Last year was the first Michigan wine competition. There is also one in Idaho and the Sonoma County Harvest Festival is also locals only. Mendocino County is one of the areas at the forefront of organic farming, biodynamic farming and sustainability. Fetzer has been a leader in this area, for a long time. Dan Berger is an internationally known wine judge. After this most recent competition in Mendocino, he said, “This is the best flight of reds in the 30 years I've been coming to this competition.” Dan says 25 years ago, the wines may have tasted great but didn't represent anything. Now, an Anderson Valley Pinot Noir tastes like one and a Grenache tastes like a Grenache, etc. At the Mendocino County Fair in Booneville on Sept 17, 18 and 19, the double gold medal winners will be pouring their wines. They will be there one at a time, taking turns. The 2012 Best of Show awards are: Best of Show Sparkling: McFadden Farm Cuvée Brut, Potter Valley Charlie Barra Award, Best of Show White: Navarro Vineyards 2020 Edelzwicker, Anderson Valley Best of Show Rosé: Lula Cellars 2020 Rosé of Pinot Noir, Anderson Valley John Parducci Award, Best of Show Red: Thomas T. Thomas Vineyards 2018 Reserve Pinot Noir, Anderson Valley Best of Show Dessert: Navarro Vineyards 2019 Cluster Select Late Harvest Riesling, Anderson Valley

Josh and John cool off as they sip on some white wines. Josh opens a bottle of Gruner Veltliner from Schlosskellerei Gobelsburg and shares General Tao's chicken, duck ham, bersola, and mozzarella with balsamic vinegar. John pours the Ecco Domani pinot Grigio from Italy. His pairings are bruschetta, garlic and cheese pasta, and lemon cake. 

Hard optimism teaches us to tap down the negative, employ Faith, Forgiveness and being Grateful in order to manage negativity and adversity. https://youtu.be/bKZNkCtgPJ4 Kundalini yoga teaches us that  the way we manage life's challenges also projects onto our successes.  Your talents and skills lead to your success. Not good luck! Wine- White summer whites-Gruner Veltliner, Saumur Blanc and an AOC Chablis all worth exploring.

People used to say if you can't pronounce "Gruner Veltliner" how could you sell it? Well, it's worked out a lot better than people thought. See omnystudio.com/listener for privacy information.

Episode 12! Two-teen. You'll notice we have... a new logo! Thank you to friend of the pod, Ash Warner. You can find them here. This episode looks very clear, as in the audio is better. It smells like something fishy, like did my Speech and Debate coach hide my ballots during the senior year of high school? The mental scars are still there. It tastes like salt air, because the sound is good for a keel in the ten. You'll see what we mean. Anthony and Fiona drink a 2020 Gruner Veltliner from Meinklang. Please rate and review us 5 stars on Apple Podcasts. Follow us here: Facebook / Twitter / Instagram --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thatsommtalk/message Support this podcast: https://anchor.fm/thatsommtalk/support

Kirsty's story of how she fell into winemaking begins as almost a fairly tale.  At the young age of 24  early in her career working as a microbiologist she decided to leave the lab and devote her time to a side project she had as a calligrapher and wedding planner.  In the course of that business she planned the wedding for none other than Patricia Kluge owner of what would become known as Kluge Estate.  It was there that she met Gabriele Rausse , Kluge's vineyard consultant. In 2000 Kluge asked Kirsty to build her a winery.  In the process when Gabriele learned of Kirsty's background in science and microbiology he suggested that she be the winemaker. Surprised, but with his guidance, she began to make wine. He then  encouraged her to get a degree in enology which she did by gaining admittance to the program at UC Davis in California.  She would go on to do an internship at Domaine Faiveley in Burgundy and then Craggy Range in New Zealand before being recruited by Blenheim Vineyards to return to Virginia and become their winemaker in 2008. She has never looked back. HIGHLIGHTS FROM THE INTERVIEW INCLUDE:a).  how her background in microbiology helped her gain entry into the UC Davis Enology program.b).  The full story of how Patricia Kluge asked her to build a winery.c).  Meeting Gabriele Rausse and how that mentorship shaped her future.d). What her amazing experience in Burgundy at Domaine Faiveley and then Craggy Range in  New Zealand taught her about winegrowing.e). background on the Matthews family and Dave Matthews the well known Rock Star and their role in the winery.f). Her experimentation with different varietals like Gruner Veltliner and Albarino has led her to continue to plant other not so common varietals seen in Virginia like Mencia.Much, much more.  Take a listen or read the Transcript attached.   

Grüner Veltliner (GROOH-ner felt-LEEN-ah) is the main white grape of Austria. In this show we discuss its surprisingly recent rise to fame, its unusual origin, and its important place in wine.   Here are the show notes: History and Parents of Grüner We discuss this beautiful white grape whose name means  'green grape from the village of Veltlin in the Tyrol (Italy)," despite that fact that the grape likely comes from Niederösterreich, Austria M.C. Ice becomes baffled by Savagnin v Sauvignon. We settle on calling Savagnin it's other name, Traminer. The story of Grüner's other parent, St. Georgener is a marvel.In short, it was discovered as a 100+ year old lone vine growing on a cattle farm in 2000 after a local vintner followed a hunch that it was there. After six years of study, it became clear it was the parent of Grüner. In 2011, vandals chopped this old, lone vine into smithereens -- the ancient trunk and all shoots were hacked to pieces, devastating the Austrian wine industry. The thieves were never caught (although M.C. Ice swears he's on the job) but grapes are hard to keep down -- new shoots from this old vine grew from the ground and now the new growth is a national monument.   We discuss how Grüner Veltliner was not much of a revered grape in Austria until the proper trellising system came along and changed the game. In the 1950s, producer Lenz Moser created a new vine training system that changed the way the grape is grown."High culture" or Hochkultur calls for growing the vine trunk to (1.3 m/ 4.3 ft) and reducing vine density by wide row spacing.  These changes revolutionized Grüner. By 2002 it gained great critical acclaim and it grew in popularity from there. Here is a link to the Wall Street Journal article written by Leattie Teague, who I referred to as the  "bizarro" me (as Seinfeld reference -- it means it is you, only the exact opposite!). In this case, I don't think Grüner has ever been "out of fashion" but I also don't believe in wines being fashionable, so there's that.    Grüner in the Vineyard To get the best wines from this grape, restricting yields is essential This mid-ripening grape has very green, yellow toned berries and does well on Loess soils, does not like dry soils   The rest of the show is a quick tour of the regions...  Austria  Weinviertel DAC : Austria’s largest wine-growing region, this northeast area is home to more than half of all Austrian Grüner Veltliner. The wines from the west are lighter and more minerally. Those in the northeast are spicy. In the southeast the wines are soft, round, and can be at higher levels of ripeness (on the Prädikat scale  -- Auslese, Beerenauslause -- fully ripe to botrytized unctuous wines).  Weinviertel Grüner is known for  “Pfefferl” - white, black, and green pepper notes with fruit and acidity.   Traisental DAC: Along the Traisen -- a tributary of the Danube -- this is a small area with very long lived Reserve wines and fruity, spicy, acidic, minerally Grüner Veltliner. The single vineyard wines are prized, albeit hard to find outside of Austria.   Leithaberg DAC : Creates varietally labeled or blended Grüner  (often with Pinot Blanc, Chardonnay, Neuberger)   Wagram DAC: Known for easy drinking spicy wines but the region does make rich reserve wines as well.   Austrian Grüner's "Big Three" along the Danube: Kamptal, Kremstal, Wachau Kamptal DAC: Named for the river Kamp that runs through it, Kamptal is known for mid-weight to very robust, dry wines with tropical, mineral, and peppery notes. In cooler years the wines are lighter and refreshing, in warmer ones it is full bodied and silky with fruit and pepper flavors and aromas.   Kremstal DAC: Named for the Krems river, Kremstal has three zones that produce different styles. The best generally come from the loess (wind-blown silt soils) terraces along the Danube, which create round, full-bodied, fruity wines with ample acidity for balance. Kremstal is slightly warmer than Kamptal, so especially in cooler vintages, Kremstal will show noticeably silkier textures, more body, and more fruit than the wines of Kamptal   Wachau DAC (as of spring 2020): The most famed area for Grüner Velliner in the world, this narrow valley runs from the city of Melk to Krems. Vineyards are on steep, terraced hills, which face south and must be harvested by hand. The climate here represents the meeting of the cooler Atlantic air from the west and the warmer Pannonian air from the east -- the blend is ideal for growing Grüner. Wachau makes some of the best Grüner in the world. When it is made from ideal sites and aged, many compare it to the finest Burgundies, for a fraction of the price. Wachau has its own ripeness classification: Steinfeder is for lighter wines with up to 11.5% alcohol Federspiel is the classic Wachau wines with good ripeness and flavor, and alcohols ranging from 11.5%-12.5% ABV Smargd is for full ripe grapes with ABV of more than 12.5% (smargd is a green lizard that runs around the vineyards of Wachau) (more information on all these spots at the Austrian Wine Marketing Board, from which much of the above info is sourced)   Other spots in Europe that grow Grüner:  Slovakia, the Czech Republic, Hungary, Trentino Alto-Adige (Italy),  Wurttemberg (Germany), France   Grüner in the New World In the US: The Finger Lakes and Long Island in New York Various other east coast states including Pennsylvania, New Jersey, and Virginia California – various places, including ACORN Winery in Sonoma, which will soon have a white field blend featuring Grüner Oregon: Both in  Willamette Valley and Umpqua Valley Washington State Other spots around the New world... Canada:  British Columbia is experimenting with Grüner Australia: South Australia, specifically Adelaide Hills as well as Canberra New Zealand: Gisbourne on the North Island, Marlborough and Central Otago on the South Island (I didn't mention this in the podcast but there is a good amount of loess soil in New Zealand, which is ideal for Grüner. This is especially true in Central Otago, where the climate is similar to that of Wachau).   A final note on Grüner Veltliner styles... There is a tremendous amount of variety -- some wines are fresh and young wine, some are sparkling, some are very age worthy. Boiling it down to basics, we could put flavors into two buckets: Light, fresh, minerally with arugula, pepper, lemon, grapefruit and other citrus character. Some have spritz (small bubbles) to show off the minerality and fruit. The acidity may seem more pronounced in these styles because the fruit is not as ripe and lush Heavy, complex, with white pepper spice, tropical fruit or ripe apple notes, can be silky but with balancing acidity. These are the versions you find from warmer sites like Wachau, Kremstal and Kamptal regions. Look for "Reserve" on the bottle if you plan to age these wines. And wait a few years before you have them -- many aren't ready for five or more years. Other style notes: Grüner is generally made without oak aging in small or new barriques, as it hides the beautiful natural flavors of the grape. The sweet wines of Grüner are full and ripe -- like peaches, pineapple, and nutmeg but their richness is balanced by strong acidic.   Grüner Veltliner Food Pairing Ideas Charcuterie, schnitzel, smoked fish Salads, asparagus, other green veggies Vietnamese or Thai food. Lemongrass or spicy curries, and spring rolls are great pairings   If you haven't had Grüner get some today (I promise it's not a has-been. And if it is, let's snatch up what all the trendy people don't want -- their loss!).   __________________________________________________ Thanks to our sponsors:   Wine Access      Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    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

Ellie and Casey talk tiny birds, vegan steaks, and Gruner Veltliner. 

Used to celebrate the drafting of the US Constitution and the Declaration of Independence, Madeira wines are the ultimate in American wines, though not made in America.  Originating from shipping goods from Europe to America and being born from wines traveling that route, it became the most prominent wine in the US pre-prohibition.  History, culture, and the wines' versatility benefited their relaunch in the 1990s by Bartholomew Broadbent, Owner of Broadbent Selections, which imports an array of wines from emerging regions and has its own line of Madeiras, Ports, and other wines.  Learn more about the history and the journey of reintroducing a long-lost style of wine back to America in this episode of XChateau. This episode is sponsored by Repour, the simple, effective way to preserve your wine...without planning ahead.  Extensively used by top sommeliers, wineries, and wine students, Repour prevents wasted wine and saves money.  Please find out more at repour.com and listen to Episode 24, where CEO Tom Lutz gives us all the details on Repour.  Detailed Show Notes: Bartholomew’s background in wineSon of Michael Broadbent (led wine auctions for Christie’s, Decanter Magazine writer for decades, & leading wine author)Went to Australia at 18 to work harvest, Cognac as a tour guide, worked in wine at Harrod’s in London and at Harvey’s Fine WinesHe moved to Toronto and met the Symington Family, where he spent 10 years teaching about Port & Madeira, based out of San FranciscoHe married a Virginia girl and now lives in VirginiaBroadbent SelectionsFounded in 1996The goal was to create their own brand of Port & MadeiraStarted an import company as well, which focused on emerging wine regions, including: Portugal (now just the Broadbent brands)South Africa (e.g., Eben Sadie)New Zealand (e.g., Spy Valley)Chateau Musar from LebanonGusbourne from EnglandBroadbent wines include Madeira, Port, Vinho Verde (single biggest selling wine), Douro, and Gruner Veltliner from AustriaMadeiraIt was the biggest selling wine in the US until ProhibitionInvented through shipping to America from Europe, ships stopped in Madeira (600 miles off the coast of Africa / Morocco) to re-stock; when wines accidentally made it back to Madeira and went through two journeys by sea, the wines tasted better through the heatingNow the wine style is a cooked and fortified wineLots of history around Madeira - the wine used to celebrate the Constitution and Declaration of Independence, was on the table w/ Betsy Ross sewed the American flagBenefited from a tax loophole, when the King taxed all European goods going to America, it did not cover MadeiraDestruction of the Madeira marketPhylloxera - destroyed lots of vinesProhibition - Prior, 95% of the wine was sent to the US, 5% to the UK and RussiaUpon appeal of Prohibition, shipping had improved and no longer needed to stop in Madeira for suppliesRe-launch of Madeira in the US - Bartholomew relaunched in 1989 with the SymingtonsProduction8 producers of Madeira on the island, who buy grapes from ~1,000 growersVines mostly grown on trellises with other crops underneath (there aren’t a lot of vineyards to see and visit)Two types of heating methodsEstufa - artificial heating in tanks, 3 months at 115F, mostly for the 3-5-year-old styles of winesCanteiro / Traditional - left in attics of buildings to heat; Broadbent ages in 3 locations - attic, ground floor, and basement to blend and get more complexity8 producers make lots of different brands, Broadbent made by Justino’sIsland producers ~100,000 cases/year of drinking Madeira (vs. cooking Madeira), Justino’s ~55%, Henriques & Henriques ~20%Grape varieties3 red grapes (~80%) - Tinta Negra7 white grapes - incl Sercial (grown in hills, ripens less and more acidic), Verdelho, Boal, MalmseyBoth name of grapes and style of winesDrier Madeiras partly made by adding brandy later in fermentationRainwater - needs to be a lighter styleVintage  or Frasqueira Madeira - needs to be aged for 20 years before release, at least 19 years in cask and 1 year in bottle, but bottles  the word “Vintage”  does not appear on the  label as that is trademarked by PortColheita - min 5 years of ageSelling Madeira in the US~25k cases/year in the US, #2 or 3 market globallyEngland and Japan drink a lot of Madeira, Canada also a big marketThe slowdown of sales for Port in the late 1990’s - believes due to the rise of high alcohol wines and not leaving enough capacity for fortified wine at the end of dinnerMadeira appeals to the intellect, stories tied to US history, the beauty of island and tourism, and versatility of the wine due to acidity (pairs with anything)No specific demographics for MadeiraOlder, rarer wines sold mostly at restaurantsMannie Berk of Rare Wine Company also started a Madeira brand and has done a good job of educating consumersSherry market has improved due to mixology and cocktail culture, Spanish restaurants (e.g., tapas) have also helped support itPricing of rare Madeiras has increased a lot, especially in the auction markets, as sales have depleted the stock on the islandBroadbent vs. other MadeirasMore elegance, considered one of the top brands made by Justino’sNamed in Wine & Spirits Top 100 wineries of the worldGreat sales team, including 2 Master Sommeliers, who help to sell into restaurants and retail

Nancy Ulloa is a Mexican immigrant, the first person in her family to attend and graduate from college, a survivor of domestic abuse, and, in her own words, a “butterfly” who has discovered her most engaged and abundant self in the winemaking community. She talks here about her first vintage of Gruner Veltliner, the intimidation and empowerment of being able to choose when to pick, her interest in obscure white varietals and how they absolutely belong on the table with Mexican food. Website: ulloacellars.com Instagram: @ulloacellars.com

Na het overweldigende succes van het eerste seizoen werden we door Wat Schaft de Podcast uitgenodigd voor een heuse crossover aflevering, over... kaasfondue!Jonas en Jeroen hebben al heel wat onderwerpen weten te verslaan in Wat Schaft de Podcast. En ze weten prima welke kaas ze lekker vinden, maar de materie achter Kaasfondue is toch wel echt andere koek. Daarom hebben Jonas en Jeroen onze hulp ingeschakeld. Gezamenlijk gaan we op zoek naar de perfecte Kaasfondue.In deze aflevering kom je alles te weten over de chemische processen die komen kijken bij Kaasfondue, welke kaassoorten je het beste kunt gebruiken en er is zelfs een vegan recept voor het vegetarisch repertoire!Shownotes #40: Kaasfondue1. Drankjes: Arneis & Gruner VeltlinerIn overleg met wijnleverancier Okhuysen heeft Jeroen twee mooie witte wijnen uitgekozen voor bij de kaasfondue. De Arneis uit de Piedmonte en de meer toegankelijkere Gruner Veltliner. De Arneis is een hele droge witte wijn met een heel klein pareltje. Met een zure en ziltige smaak. De Gruner Veltliner heeft ook een tintel in de wijn, net als de Arneis en hij heeft een zure, ietwat minder ziltige smaak. De Gruner Veltliner is met zijn zuurgraad goed geschikt om de kaasfondue mee te bereiden en smaakt er ook heerlijk bij.Voor de smaak drinken heel veel mensen witte wijn bij Kaasfondue, maar volgens het Britisch Medical Journal kun je het beste thee bij de Kaasfondue drinken. Vermijd in ieder geval de Schnapps achteraf, want dat gaat helemaal mis.2. KaasfondueDe historie van kaasfondue is eigenlijk kort maar krachtig: Zwitserse kaas overproductie in het kwadraat. Maar waar wordt kaasfondue nu echt van gemaakt? Er zijn veel verschillende regionale recepten. De meeste Kaasfondues bestaan uit verschillende kazen uit bergachtige regio's.Met dank aan Esther Hainenbach, een scheikundige en lid van onze brigade, is het chemische proces dat komt kijken bij Kaasfondue verhelderd. Belangrijk om te bedenken is dat Kaasfondue net als mayonaise een emulsie is. En nog lastiger: een warme emulsie. Lees ook de blogpost van Jeroen en Esther over het chemische proces van de kaasfondue.Heb je al onze tips opgevolgd en krijg je toch een draderige structuur of een bal?Voeg iets meer zuur toe (bijvoorbeeld met citroen).Voeg een papje van maizena toe.Voeg een smeltkaas toe alla la vache-qui-rit.En mislukt het echt compleet? Drink een glas wijn of 2 en rasp de afgekoelde Kaasfondue en begin opnieuw.In de podcast bespreken de heren 3 verschillende soorten Kaasfondue: Moitié Moitié (Zwitserse Kaasfondue), Savoyarde (Franse Kaasfondue) en de Mont d'or (kan zowel Frans als Zwitsers zijn).Maar wat eet je nu bij de kaasfondue? Natuurlijk heerlijk (zuurdesem) brood. Wil je dat nu zelf ook eens maken? Zie de Wat Schaft de Podcast afleveringen over zuurdesem. Ook een lekker zuurtje in de vorm van cornichons of groente, zoals cherrytomaatjes, aardappeltjes, bloemkool of een mooie salade passen uitstekend bij dit heerlijke winterse gerecht.Lieven heeft met de volgende kaaswinkels gebeld om hun te vragen naar kaasfondue tips, bedankt voor de medewerking:Vers inn Helftheuvelpassage in Den BoschRidders kaashuis in Den HaagFromagerie Bon in LeidenMorty's delicatessen in UtrechtOp de website van Wat Schaft de Podcast tref je de recepten die we gebruikt hebben én nog 39 andere afleveringen en nog veel meer recepten!Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

A tasting term, specific elements in the soil and grapes, and even geological elements and rock types; the term minerality in the context of wine has taken up a rather broad usage.  Robert and Peter explore a bit of the science, the use of the term as a tasting descriptor, and how the industry has used minerality as a sales tool.  Listen to grasp a hold on how the term is used and what it is used for. Detailed show notes: Minerality as a wine term started in the 1980sA tasting term - related to flint, matchstick, chalk, saline charactersMineral elements - e.g. - potassium, phosphorus, calcium, etc…Geologic elements - e.g. - quartz, limestone, etc…As a style of wineMinerality is like a macro tasting term, like “fruity”Can have sub-elements to the category, e.g. - reduction/sulfur related compounds, stone related, saline / salty relatedAs a flavor, it is not from the actual minerals in the rocks in the soilMinerality could be a positive term for the absence of fruity and floral flavors in a wineIt comes from a combination of terroir and winemakingWines generally associated with mineralityWhites: Chablis, Sauv Blanc (e.g. - Sancerre), Gruner Veltliner, Alvarinho, Chenin Blanc, Rieslings, AssyrtikoReds: Pinot Noir, Cab FrancUsing minerality as a sales toolSome wineries have labels that specify rocks/soil typesE.g. - Didier Dagueneau’s Silex; Mullineux’s Schist, Granite, Iron; Dr. Loosen’s Blue / Red Slate RieslingsBut, these wines may not necessarily be referring to minerality in the winesSommeliers and restaurants tend to enjoy minerally wines and may have sections on their wine lists for themRetail stores that are organized by wine style do not yet use the term, but may in the futureRandall Graham of Bonny Doon experimented with infusing rocks into wine, but that led to higher levels of other trace materials and was shut down by the government

There's one thing to know about Alfaro Family Vineyards in the Santa Cruz Mountains. You are guaranteed great wine and a good time. This family-owned winery is in Corralitos, at the southern end of the Santa Cruz Mountains AVA. It's a mecca for Chardonnay and Pinot Noir lovers, but at Alfaro, you'll also find Syrah, Merlot, and yes, Gruner Veltliner, that crisp and aromatic white wine from Austria that is growing in popularity here. In fact, the Alfaros are leaders in Gruner, planting the first vineyard within the appellation. Richard and Mary Kay founded the winery after beginning to plant their 56-acre vineyard. Now son Ryan steps into the winemaking role, with Richard focusing more on the grape growing. Listen along and meet this super fun, laid back yet serious winemaker and find out why we just love Alfaro wines!

Noe Østerrike er gode på er å lage Gruner Veltliner som smaker godt, der er de i toppen. Kjell-Gabriel har funnet en med et artig navn også, og da blir det alltid moro.Pfaffl Weinviertel Zeisen Gruner Veltliner 2019 / Kr 155,80 / Vinmonopolnr. 10544901 See acast.com/privacy for privacy and opt-out information.

Wachau in Austria is one of those places that should be on everyones bucket list to visit. I've not been there but it truly looks stunningly beautiful. Domäne Wachau makes wine that should  be on everyones bucket list - to taste.       I have been there! The vineyards of Wachau lie on the banks of the Danube in Lower Austria slightly NE of Vienna. The Wachau is a 33 km long gorge listed as a Unesco Cultural Landscape. Within this the slopes, aspect and soils of the valley provide a unique setting for vines to flourish. To cap it all the vineyards owned and managed by Domäne Wachau have been awarded the extraordinary title of 'Best Vineyards in Europe' and 'Third Best in the World'!   Of course great vineyards don't naturally make great wine - they only have a potential whose release is crystalised by fabulous winemaking. This podcast explores how this is achieved with one of the great Master of Wine winemakers - Roman Horvath.   Domäne Wachau epitomises the symbiotic nature of culture and landscape where dry stone walled terraces are as much part of the wine as the Reisling, Gruner Veltliner, Zweigelt vines are. Unique geology from exquisite slopes. Stunningly beautiful wines.     Domäne Wachau is distributed across Ireland by Cassidy Wines. ---------------------------------------------------------------------- While all restaurants in Ireland were closed until recently many have now reopened. This is great news - Open Again! We should remember that many of these, including the wonderful Monty's of Kathmandu, are family businesses. They are often small and brilliant and need our support more than ever. Keep Safe and Keep well.  Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page. 

Wine word of the day -Oenephile which means wine lover. It for the lover on you. If you know, you know --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/mo-wine/support

The biddies return to Austria for the last segment of this first passport tour. Austria shares some similar labeling laws to Germany but even with more restrictions due to a scandal in the 1980s. The biddies also explore some non-French European grapes including Gruner Veltliner, Welschriesling, and Zweigelt. The biddies bid adieu to the passport tour for now but Austria doesn't disappoint for the final episode.    Wines Featured:  Kara: Heinrich Naked White Calla: Arndorfer Zweigelt   For more details: boozybiddies.com/21

Would you like to learn more about Austrian wines, especially its iconic grape, Gruner Veltliner? Do you know why this wine is one of the most versatile wines on the planet?  Why should an Austrian Heuriger be on your must-visit list? Which Austrian red wine should you try next? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Heidi Fisher Pfaffl who is in charge of business administration and marketing at her family’s winery, Weingut Pfaffl. Highlights How did the Pfaffl grow from a small farm to 110 hectares of vineyards? Why should an Austrian Heuriger be on your must-visit list? What aspects of Austrian wine might surprise you? What’s the meaning behind the name Wein.1? Can Gruner Veltliner be oaked? Within what price range can you buy Pfaffl wines? Why does Gruner Veltliner pair well with such a wide range of foods? Should you buy a bottle of Gruner Veltliner for your cellar? What variations would you experience when tasting different Gruner Veltliners? Why would you probably find pepper spice Gruner Veltliners especially interesting? Can you buy Pfaffl wines across Canada? What is Heidi’s favourite food to pair with Gruner Veltliner? Which characteristics would you taste in a Gruner Veltliner as it ages? How does the rockiness of the Haidvertel impact the wine? What was the worst moment in Heidi’s wine career? What is the best moment from Heidi’s wine career so far? How do old oak barrels influence the flavour profile you’ll taste with wine? Why do you need humidity in a wine cellar? What ancient characteristic influences what you’ll taste with Zeiseneck Gruner Veltliner? Can you taste differences between the wines produced north or south of the Danube? How did Gruner Veltliner become the darling of New York sommeliers? Which Austrian red wine should you try next? What foods should you pair with a glass of Zwiegelt? What is the tasting experience with Pfaffl’s entry-level wine, Wein.2? How does St. Laurent differ from other grapes? How does Zwiegelt compare to Pinot Noir? About Heidi Fisher Pfaffl Heidi Fisher Pfaffl is in charge of her family’s winery, Weingut R&A Pfaffl, along with her brother, Roman, who is the winemaker and vineyard manager. Heidie takes care of everything else, from business administration to marketing and sales. Pfaffl Winery is one of Austria’s leading wine producers and was recently named European Winery of the Year by Wine Enthusiast Magazine. Their vineyards are distributed around the village of Stetten in the Weinviertel and in neighbouring Vienna. Due to the numerous vineyards and their diversity, they are able to produce a broad spectrum of wine styles.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/79.

Le printemps (avec des airs d’été) est à peine commencé qu’on s’entend déjà se plaindre qu’il fait trop chaud. Une bonne excuse pour boire un vin frais, dont plein de régions chaudes, paradoxalement, ont le secret. Comme… la Grèce!  Invité : Théo Diamantis, co-propriétaire de l’agence Œnopole et grand maître du vin grec, nouvelle vague.    Suggestions Patrick :  Domaine Cazes, Muscat de Rivesaltes 2018, France 26,10 $ - Code SAQ 961805 – 15 % - 120 g/l - BIO    Mavrakis, Tsipouro, Grèce 33 $ (700 ml) - Code SAQ 12802414 – 40 % - n.d.     Suggestions Mathieu :  Château Vignelaure, Coteaux d'Aix-en-Provence 2019 25,25 $ - Code SAQ : 12374149 – 13 % -

Listen to hear me nerd on Gruner a little and talk about the basics of beer.

How wine supplier Berkmann is tearing up the rule book to help stricken restaurants – and buying director Alex Hunt reveals his other passion by sharing tracks from his latest (brilliant) album Closing Ceremony. We unwrap some snazzy new glasses from Jancis Robinson to taste Prosecco, Gruner Veltliner, Gredos Grenache, Ozzie Syrah and Barolo from the Help4Hospitality line-up. Plus, Susie has a confession…

First episode includes lots of giggling over an unfiltered Gruner Veltliner by Christina Wines. We get a little bit into what natural wine actually is, what it means to us, and how we got into it. *Fact check: We say Wabi Sabi by Populis is made in WA but it's actually Mendocino, CA Jingle by barlitx$ & graphic by Trever Ducote

In this episode Nate Classic joins the show for a third time. The three friends talk about Gruner Veltliner, Kombucha and happenings in the wine world. Wine Discussed Ceibo Cabernet Sauvignon Hiller Simone I Wine & Queen Gruner Veltliner 2017 Article Discussed Proposed bill would allow people to drink alcohol at more shopping centers in Virginia

Subscribe: https://www.interpretingwine.com/listen Please consider leaving a rating and review wherever you’re listening   Episode outline: Origin story Regional orientation   Wines Tasted: 2018 Gruner Veltliner  2016 Gran Moraine Vineyard Chardonnay 2018 Zenith Vineyard Auxerrois 2017 Barrel Select Pinot Noir 2015 Estate Vineyard Pinot Noir   Pinot Camp   Website: http://www.raptorridgewinery.com   In the UK: Seeking representation Willamette Valley Winery Association: https://willamettewines.com/ https://www.facebook.com/willamettewines/ https://www.instagram.com/wvwines/ https://twitter.com/wvwines   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Scott Shull Date recorded: 13 January 2020   Contact: hello@interpretingwine.com   Podcast: https://www.interpretingwine.com/listen Facebook: https://www.interpretingwine.com/facebook Instagram: https://www.interpretingwine.com/instagram Twitter: https://www.interpretingwine.com/twitter TikTok: https://www.interpretingwine.com/TikTok  

Lenz Moser is an extraordinary and very affable winemaker. It has always been a pleasure meeting up with him. Lenz is an Austrian with a tremendous history of promoting Gruner Veltliner wines from Austria. For the past ten years, however, he has been making wine from grapes grown in the Ningxia province of China. The winery is called Chateau Changyu Moser XV and lies just to the west of Beijing. Ningxia is China's premier grape growing region and Changyu is China's leading wine producer. The labels that Lenz brought with him to Dublin late last year (imported and distributed by Gilbeys Bibendum) were both Cabernet Sauvignon based - one was a white wine and the other a red wine. Both had been produced from the same crop of grapes. Now that IS a fabulously interesting story. Wine from China? Yes, please. ------------------------------------------------------------------------ Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.

Today we sit down to discuss two very different wine making countries: Australian and Austrian.  Campell Thompson is the Founder of The Wine Republic and one of the pioneers of cool climate and craft wines into China. He started importing Pinot Noir from Yarra at a time when the market was only focused on big and bold Barossa Shiraz. He was also one of the first to import Austrian wines in China, a small and relatively unknown region with plenty of high quality and delicious wines. Get in touch with Campbell: http://www.thewinerepublic.com 

*See below for wines available in the UK from Bibendum Origin Story Roter Veltliner and biodynamics Marie Petillant 2018 Riesling, von Gosing 2018 * Roter Veltliner, von Gosing 2018 * Wogenrain, Gruner Veltliner 2018 * Hengstberg, Gruner Veltliner 2018 Fumber, Gruner Veltliner 2017 * Weelfel Gruner Veltliner Reserve 2017 Berg Eisenhut, Roter Veltliner Reserve 2018 Irden, Roter Veltliner 2016 Guest contact details: www.weingut-soellner.at www.facebook.com/pg/WeingutSoellner/ kontakt@weingut-soellner.at   Wagram region information:   www.austrianwine.com/our-wine/wine-growing-regions/niederoesterreich-lower-austria/wagram   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Toni Soellner, Bioweingut Soellner Date recorded: 13 September 2019 Location: Hauptstraße 34, 3482, Austria   Listen, download or stream www.interpretingwine.com/listen   Contact: hello@interpretingwine.com   Podcast: www.interpretingwine.com/listen Facebook: www.interpretingwine.com/facebook Instagram: www.interpretingwine.com/instagram Twitter: www.interpretingwine.com/twitter TikTok: www.interpretingwine.com/TikTok This series features eight Wagram wineries. All organic grape growers, some biodynamic grape growers. Many producers are not yet available in UK or US. All the info you need: origin story, tastings and contact details. First released in November 2019. If you're a fan of Austrian wine from the Wagram region this series is for you!

Part 2 in the "Wines of Italy" series, Brian Demay and sommelier Steve Tartaglia tackle Northeast Italian wines: a Gruner Veltliner, an upscale Prosecco, and a Cabernet Franc. Not typical "Italian" wines, but definitely traditional grapes from the Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. 

Soundbite time! We catch up with Manfred Felsner while in Dusseldorf, and he briefs us on why his releases are always on the "late" side, and why he likes his wines to come from a mix of both young and old vines.

Join the ladies on Emily's balcony as they sample a few Austrian wines! Not just the birthplace of Guen's boyfriend, schnitzel or Schwarzenegger, Austria is also the home of some delectable, easy drinking favourites! This weeks wines are: 2017 Weingut Alexander Koppitsch 'Homok', Burgenland, Austria 2012 Schloss Gobelsburg, Renner ÖTW, Grüner Veltliner, Kamptal, Austria 2017 Claus Preisinger, Kalkstein, Blaufränkisch, Burgenland, Neusiedlersee, Austria

Tre uger til DM i blindsmagning 2019 og nerverne sidder uden på tøjet. Vi træner på livet løs og kampformen skal pudses af. Derfor dyster vi i dette afsnit mod et skarpt hold fra Malbeck Vinhandel, der også stiller op til DM. Præmissen er klar: Hvert hold skal blinde en hvid og to røde, og der er kun 6 minutter til hver vin. Der dystes efter samme pointgivning som til DM. Lyt med og hør hvem der løber håneretten. *I hvert afsnit af sæson 5 trækker vi lod om et værdibevis på 500 kr. til https://distinto.dk/, blandt jer der støtter os på 10’er.dk. Du kan deltage i konkurrencen på https://blindsmagerne.10er.dk/.* Gæster: Hans Haahr Larsen, Andrew Moyo, Jakob Birch Vine: 2015 Château Lespault-Martillac, Bordeaux, Pessac-Leognan, Sauvignon Blanc/Semillon 2017 Greif, Mathias Hirtzberger, Smaragd, Wachau, Gruner Veltliner. 2016 Southern Right, Western Cape, Hemel-en-Aarde Valley, Pinotage 2015 Château Lynch-Moussas, Bordeaux, Pauillac (5. cru), Cabernet Sauvignon/Merlot 2007 Igiea, Tenuta Grillo, Barbera d'Asti, Barbera 2010 Vina Pomal Gran Reserva, Rioja, Tempranillo ------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

This round we hang out with our old friend, Chef Jason Sirois. Were some microphones just an excuse to drink and catch up? Maybe! Jason gives his excellent rendition of the song of the printer. We also call out Emily twice for being wrong when she was in fact, right!

Terry Theise is an importer of highly curated boutique wines from Germany, Austria, and Champagne. He has played a critical role in exposing this country to the joys of great Riesling, Gruner Veltliner, grower Champagne, and more through his portfolio, Terry Theise Estate Selections. Terry won the James Beard Award recognizing him for "Outstanding Wine and Spirits Professional. Terry is also a prolific author and wine writer penning "Reading Between the Wines" and his brand new book "What Makes a Wine Worth Drinking. In Praise of the Sublime". Terry Theise has been at this for over Thirty years and his views of wine are vastly different than most in the business. The Grape Nation is powered by Simplecast

Willi Klinger represents the Austrian Wine Marketing board. We find out about the history of winemaking in Austria and talk about the most planted grape variety Gruner Veltliner.

Doug Hazlitt: Hazlitt History Michael Reidy: Winemaker Tasting: 2016 Sauvignon Blanc 2016 Reserve Riesling 2016 Homestead Riesling 2016 Pinot Gris 2014 Gruner Veltliner 2016 Semi Dry Riesling 2010, 2012, 2013, Chardonnay vertical 2014 Cabernet Franc Contact details   www.hazlitt1852.com   www.instagram.com/hazlitt1852vineyards   www.facebook.com/hazlitt1852   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Doug Hazlitt, Michael Reidy Date interviewed: 9 July 2018   Contact: hello@interpretingwine.com www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

This week we continue our summer wine series with white blends. A blend is really a wine containing two or more grapes which means there is an unlimited amount of options. Some regions are famous for their white blends and we’ve covered quite a few of them in previous episodes. Ep 068 – Soave Ep 044 – Winter Whites From Southern Rhone Ep 014 – Any Day is Special when you’re Drinking Cava!   Wine Recommendations Anne Amie Vineyards 2015 Cuvee Amrita - priced $15. Blend of Riesling, Muller-Thurgau, Pinot Blanc, Viogner, Gewurtztraminer, Chardonnay This wine has a nose of Wet rock, lime, peach, starfruit and wax It’s off dry, a little fizzy with medium acidity and flavors of elderflower, honey, tangerine zest and lime This blend gives an interesting and complex fruit and floral aromas and flavors, it has a lot going on in terms of flavor but still light and with enough acidity to pair with food You can purchase this wine here   Field Recordings Hock 2017 - priced around $15. Blend of Gewurztraminer,  Pinot Gris, and Riesling. The smell of this wine is intoxicating - an intense nose of lychee, lemon zest, apricot and pear It’s off dry with medium acidity, light bodied with flavors similar to aromas - Lychee, lemon, pear but lighter in intensity than the nose Love all the fruity flavors You can purchase this wine here   Höpler Pannonica Blanc 2016 - priced $12. Blend of Chardonnay, Gruner Veltliner, and Pinot Blanc Aromas of white flowers, lime and hay It’s dry with medium plus acidity, light body, slightly fizzy and flavors of lime, white flowers and a hint of apricot Drier and crispy than the previous two wines, refreshing and very fruity with a touch of floral notes   Ares de Medeiros Branco 2016 - priced around $12. Grapes of this blend of Viognier, Verdelho,  and Arinto de Bucelas Nose of white flowers, minerality, lemon and peach It’s dry with medium plus acidity, light body and flavors of lime, lemon and white flowers This wine is light, crisp - more floral than the other wines - but still refreshing and perfect for pairing with foods You can purchase this wine here  

Chad Stock, winemaker and partner of the Craft Wine Company, has an obsessive drive to discover what Oregon can offer the world. He is often lumped into the natural wine movement, but he is not opposed to additions if they'll improve flavor, not just stability. He has also been the first grower and winemaker to work with many grapes in Oregon, such as Chenin Blanc, Aligoté, Gruner Veltliner, Kerner and many others. He is constantly experimenting with wine-making techniques and matching up which are suitable for each particular grape variety on each different soil type. There is so much of this conversation that we can carry over to how to live and experience the world around us!www.craftwineco.com

Show notes (0:45) Intro to Czech wine culture and soils (6:25) Wine 1: 2014 Gruner Veltliner, Ryzlink Rynsky,Sauvignon Blanc, Dobra Vinice (17:45) Wine 2: 2015, Richard Stávek, Spigle Bocky (28:15) Wine 3: 2016 Tomas Springer “Ctvrte” Pinot Noir (38:35) Czech Republic’s place in the wine world Contact details www.basketpresswines.com zainab@basketpresswines.com jiri@basketpresswines.com www.instagram.com/basket_press_wines/ www.facebook.com/basketpresswines Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Hosts: Zainab and Jiri Majerik Location: Basket Press Wines HQ Date: 21 February, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine

Austrian born Aldo Sohm is a true Super Somm. He has been awarded the Best Somm in Austria four times, The Best Somm in America, and Best Somm in the World. Aldo Sohm is the Wine Director at Four Star Le Bernadin, where he received a James Beard Award for "Best Wine Service". He is proprietor of Aldo Sohm Wine Bar in NYC. He is Brand Ambassador for Zalto wine glasses and makes Gruner Veltliner in Austria with Gerhard Kracher. The Grape Nation is powered by Simplecast

Gruner Veltliner is in our glasses this week as we discuss some of its history and what you can expect out of the grape. It's time to get drinking

Today we talk to Dieter Hübler from Laurenz V wine estate in Austria’s Kamptal region about their focus on Gruner Veltliner and unique terroir.

On this week's episode of In the Drink, host Joe Campanale is joined in the studio by Martin Arndorfer of the Martin & Anna Arndorfer winery in Austria. Martin Arndorfer comes from a long line of wine makers, growing up in the vineyards and cellar of his parents estate. Anna Steininger is the daughter of one of the top and most respected wine makers in Austria, Karl Steininger, quite simply, they are a match made in ‘wine’ heaven. Both born with a natural, and it seems in that region, almost genetic understanding and love of the Riesling and Gruner Veltliner grapes. Martin truly fell in love with winemaking at the tender age of 12, but even before tried to play sick from kindergarten because he preferred to stay in the vineyards with his mother, and on the tractor with dad. Anna was basically ‘born in the cellar’ and has been helping with the wine making since the time she could walk. After attending a winemaking school that has been teaching future winemakers since 1860, Martin headed off to Italy to get some practical training (and thought he might eat quite well while there as well). Martin still lends much of his inspiration to two Italian producers; Ronco del Gnemiz run by Serena Palazzolo where he experienced his first full bodied whites matured in small oak barrels, and Fabrizio Iuli (yes the same Fabrizio Iuli that was my inspiration to start Indie Wineries). With Fabrizio he learned how to make, “complex and straightforward red wines of outstanding quality”. These two wineries sparked his interest in thrilling red wines and his passion for barriques. He said in both cases, he has also found friends for a lifetime. Thanks to Anna’s gentle persuasion he then attended the University of Austria and graduated with a degree in “International Wine Management.” He is currently studying for his master degree in the same major. When Martin returned from Italy, he and Anna moved in together, and not only did they unite their living spaces, but also their love, ideas, passion and knowledge for winemaking starting their own label, ‘Arndorfer’. The M & A on the bottle stand for, yes you guessed, Martin and Anna.

Leo Alzinger, Jr. works with his family at the Alzinger winery in Austria's Wachau. Leo Alzinger discusses the key vineyard holdings of the family, as well as some of the realities of climate change, and the conditions of some recent vintages. He also details some of the changes that have occurred at the winery as some techniques regarding lees contact and sulphur use have been fine-tuned. And Leo explains some of the differences between Gruner Veltliner and Riesling, both in terms of growing them in the vineyards and working with them in the winery. Also in this episode, Erin Scala recounts the history of vines in the Wachau.

This week’s guest on In the Drink is Noah Singerman. Noah was born and raised in Sonoma so wine has been in his blood since he was a young kid. He began his career in wine working in wine-focused restaurants in Santa Barbara, Petaluma and SF before moving to NYC a decade ago to “play with the big dogs.” He first worked as beverage director at neighborhood favorite Five Points (now Vic’s) and then moved on to run the beverage program at Walter Foods in Williamsburg. He was the assistant wine director and sommelier at The Standard Hotel West and most recently worked as a sommelier at The Dutch before he came to Saxon + Parole. When he’s not educating and pouring wine for guests at S+P in his full suit on top, jeans and sneakers on the bottom (something of a clothing mullet), he can be found teaching wine classes at Brooklyn Kitchen. He’s also a member of the Guild of Sommeliers since 2007. At Saxon + Parole, he’s hoping to bring more attention to domestic wines highlighting both the classic regions like California, Oregon and Washington as well as lesser known and up-and-coming regions like Virginia, Michigan and others. Additionally, his goal is to show guests that you can get more than Cabernet and Chardonnay from the U.S. and introduce lesser-known varietals to the menu as well as their European counter. This program was brought to you by Michter’s. “Gruner Veltliner is a great foray away from Sauvignon Blanc.” [15:00] –Noah Singerman on In the Drink

What is Gruner Veltliner? How do you say it? (Seriously!) Why should you drink it? Get to know the white and red wines of Austria with Winebow’s Austrian Import Specialist Melissa Sutherland.

Gruner Veltliner, Zweigelt and Blaufrankish…these are 3 of the grapes grown in Austrian wine country. If you haven’t tried them yet you need to! This week Klaus Wittauer of KW Selections joins Laurie to talk about the delicious and food friendly wines coming from Austria and why they are such a great value. The post Austrian Wines – KW Selections appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Cabernet, Gruner Veltliner, Malbec, Sparkling? It’s all happening in Washington State. Interviews with winemakers and more who illustrate the diversity of wine scene, featuring DeLille, Treveri, WT Vintners, Fidelitas, Savage Grace, and Efeste.   … Read more about this episode...

What is Gruner Veltliner? How do you say it? (Seriously!) Why should you drink it? Get to know the white and red wines of Austria with Winebow’s Austrian Import Specialist Melissa Sutherland. … Read more about this episode...

Several important wine critics have indicated that the Austrian white grape variety gruner veltliner presents amazing potential for cultivation in Australia. My sommelier friend James Dossan and I sit down to chat about the origin of the grape, the classic styles made in Austria, and then proceed to taste through a range of different wines from Austria, New Zealand and Australia.

Willi Klinger represents the Austrian Wine Marketing board. In this first interview we find out about the history of winemaking in Austria and talk about the most planted grape variety Gruner Veltliner.