Podcasts about lafite

A bottle of wine carries more than fermented grapes. It embodies intellectual property worth billions in global markets. From the tapas bars of Barcelona to the vineyards of Australia, wine names spark international incidents with real-world consequences.When a small Spanish bar named "Champanillo" (little champagne) faced the wrath of the powerful Comité Champagne, it revealed how geographical indications function like luxury brand protections. No actual champagne was sold, yet the European Court of Justice ruled the mere evocation of champagne's prestige violated EU law. Similarly, Belgian customs officials destroyed thousands of Miller High Life beer cans for daring to call themselves "The Champagne of Beers" despite using the slogan for over 120 years.These battles extend beyond Europe's borders. Croatian winemakers watched helplessly as their traditional Prošek dessert wine, despite being nothing like sparkling Prosecco, was blocked from registration after Italian opposition. Meanwhile, Australia and the EU reached a trade negotiation impasse over whether "Prosecco" refers to a grape variety (as Australians argue) or a protected place name (as Europeans insist). The dispute demonstrates how a single wine term can become geopolitical leverage worth potentially billions in trade.Luxury producers fight equally fierce battles, with Château Petrus winning a €1.2 million judgment against a cheaper wine called "Petrus Lambertini," while even Prince's estate successfully challenged an Ohio winery's "Purple Rain" wine. Counterfeiters face serious consequences too, fake Lafite bottles distributed through nearly 2,000 supermarkets resulted in an $11 million judgment, while Europol's "Operation Epigraphy" dismantled a multinational fake Rioja network spanning three countries.Whether through trademarks, geographical indications, certification marks, or patents (as seen in the competitive synthetic cork industry), wine intellectual property serves as the legal foundation for an industry that blends agriculture, culture, commerce and law. What's inside the bottle is only half the story, the rest lies in who has the right to tell it.Listen now to understand why every sip comes with a side of intellectual property law, and why the words on a wine label can be worth millions in courtrooms worldwide.Send us a text

Las etiquetas de vino esconden más que notas de cata, ocultan batallas legales feroces donde cada nombre, región y corcho pueden ser motivo de demandas millonarias. Al descorchar este episodio de Intangiblia, viajamos desde Barcelona hasta Australia para revelar cómo una pequeña cadena de tapas llamada "Champanillo" enfrentó la ira del poderoso Comité Champagne, y por qué miles de latas de cerveza fueron destruidas simplemente por usar la palabra "Champagne" en su eslogan. Te sorprenderá descubrir que incluso nombres con siglos de historia, como el vino croata Prošek, pueden ser bloqueados por sonar "demasiado similar" a Prosecco italiano.Desentrañamos conflictos comerciales globales donde lo que está en juego no son solo palabras, sino identidades culturales y millones de dólares en exportaciones. Revelamos operaciones internacionales contra falsificadores que replican vinos de élite como Lafite Rothschild y Rioja, demostrando que el fraude vinícola es crimen organizado a escala global. También exploramos las innovaciones en corchos sintéticos y cómo las patentes han transformado silenciosamente la industria.Este viaje por las copas conflictivas y pleitos con aroma a barrica te dejará cinco lecciones claras sobre la propiedad intelectual en el mundo vinícola. Porque, como descubrirás, el vino no solo se bebe y se disfruta, también se protege por ley. ¿Te gustaría conocer más historias donde la creatividad y el comercio colisionan? Suscríbete ahora y comparte este episodio con otros amantes del buen vino y las buenas historias.

I couldn't help myself. I mean, how American can you be? In fact, I do what I can when travelling to absorb culture and not compare to the American lifestyle.  But I had to ask "Is the Chinese food in China the same as it is in the states?" The answer....listen to the podcast! I was completely taken by Emilie...She brings warmth to her perspective but at the same time, taking a firm position that is rooted in vast experience and educated conjecture. Emilie Steckenborn makes a living where most of us can only dream—at the intersection of wine, culture, and cutting-edge business in China's ever-evolving market. But don't let her youthful charm and “very strong Chinese accent” (as Paul jokes) fool you. Emilie is a polyglot insider who's spent over a decade breaking barriers in Shanghai, consulting for both airlines and luxury giants like LVMH, and unraveling the intricacies of food, wine, and social connection in the world's most populous country. You will come away from this episode with a front-row seat to Emilie's striking journey from Toronto to Asia's fine wine circles, and you'll learn how Western and Chinese culinary myths feed both perceptions and markets. She'll shed light on why most "Chinese food" in North America bears little resemblance to dishes in Beijing or Guangzhou, how social media platforms like Xiaohongshu change what's in your glass and on your plate, and why the Chinese DTC (direct-to-consumer) model leaves American wine buyers in the dust. You'll also get a candid look at the role of women in China's wine scene, why brand is king (or queen) from Yellowtail to Lafite, how fake wine scams erupt and vanish, and what it really takes to build—and protect—a luxury wine label in one of the world's most challenging markets. Emilie's passion for connection glues it all together, whether she's navigating bottles at 50-table banquets or forging authentic stories through her own "Bottled in China" podcast. Expect to leave with a new appreciation for the complexities of selling, sharing, and savoring wine across cultures—and the secrets behind the conversations that only a great glass can unlock.   ✅ Ever wondered how wine, culture, and business blend together in China's booming scene? ✅ Host Paul Kalemkiarian sits down with Emilie Steckenborn—wine industry leader, podcast host, and all-around trailblazer—for a globe-spanning conversation you won't forget. ✅ From myth-busting Chinese cuisine to insider stories on luxury wine brands, social media's impact, and the secret sauce behind wine's magic, Wine Talks uncorks big ideas and bigger stories. ✅ Discover why wine isn't just a drink, but a bridge for connection and innovation—and why the next “aha moment” in your own wine journey might be just one sip away. Listen now to Wine Talks with Paul K! #WineTalks #WinePodcast #EmilieSteckenborn #PaulKalemkiarian #WineBusiness #BottledInChina #WineCulture

  “We're not in the hospitality business. I create experiences. I create moments. I create memories.” – Marcel Bregstein What does turning a dining room into a stage and service into soul-stirring theatre take? In this week's 'Taped Live' - Chatter That Matters, I sit down—glass in hand and mic on—with Marcel Bregstein: sommelier, showman, and the heart behind The Toronto Hunt, one of Canada's most extraordinary clubs. His story is a cinematic sweep—from privilege in Costa Rica, to hardship in Canada, to cruise ships, heartbreak, fine wine, a television show and finally, a calling. Marcel doesn't just serve food or wine. He serves memory. Meaning. Magic. And along the way, he reminds us that what truly matters is how you make people feel. Listen to this episode to discover how a busboy turned maître d' became a knighted sommelier, how a bottle of '47 Lafite taught more than taste, and how great service is never about the table—but the story you take home from it. And as a bonus? Special appearances were made by three Canadian icons—wine entrepreneur extraordinaire Elayne Bassett, one of Canada's most celebrated musicians, John Lennard, and celebrated chef Jamie Kennedy, who shared their reflections on what makes Marcel a character of immense character. This is a great listen for anyone who loves a good rags-to-riches-to-emotional riches story and those who want to matter more by creating experiences that linger long after the lights go out.   Many years ago, Marcel was a newcomer to Canada.  To learn more about RBC and how they support those who come here to chase the Canadian dream.  https://www.rbcroyalbank.com/en-ca/new-to-canada/newcomers/    

Le grandi storie di contraffazione nel mondo del vino sono legate a doppio nodo da un comune denominatore: hanno sempre visto nei grandi vini francesi il palcoscenico privilegiato, con Château Petrus, Domaine de la Romanée-Conti, Château Lafite Rothschild tra le etichette d'oltralpe più insidiate al mondo e il tutto ad opera di geni della truffa che seppur braccati ed incastrati “a volte ritornano” o almeno, in virtù del loro camaleontismo, restano temuti e temibili. Hanno fatto epoca le gesta di Hardy Rodenstock, produttore musicale tedesco convertitosi all'arte della falsificazione che nel 1985 riuscì a piazzare in un'asta di Christie's ad un membro della famiglia Forbes una bottiglia di Château Lafite datata 1787 per 156.000 dollari, spacciandola per un tesoro appartenuto a Thomas Jefferson, terzo Presidente degli Stati Uniti, così come quelle del giovane Rudy Kurniawan, indonesiano di discendenza cinese noto come Dr. Conti per la sua capacità di riprodurre quantitativi significativi di bottiglie di ogni formato del noto Domaine, la cui ombra continua ad aleggiare sulle operazioni delle grandi case d'asta a diversi anni dalla sua scarcerazione dagli Stati Uniti ed estradizione nel suo paese d'origine. Nel solco di questa tradizione si inseriscono le gesta di un contraffattore russo insediatosi da qualche anno a Desio di cui gli inquirenti non hanno al momento reso noto il nome, salito agli onori della cronaca per aver messo per la seconda volta in piedi, in questo caso con base in Italia, un sistema di falsificazione di vini francesi a Denominazione di Origine Protetta (DOP) e la cui carriera sembrerebbe essere stata definitivamente stroncata dopo i sei arresti e le sedici perquisizioni effettuati nel settembre scorso tra Torino, Cuneo, Roma e Bologna.

As part of our Bordeaux 2023 en primeur podcast series, members of our Fine Wine Team give regular updates on the campaign and the most recent releases. This is our ‘Bordeaux Unpicked' series. In this first episode, we hear from Aaran and Joe, who formed part of the ‘B Team' during the Bordeaux en primeur trip. They discuss what they learned when out in the vineyards, potential drinking windows, current release prices, and which wines impressed or disappointed them. Wines discussed: Angludet, Pontet-Canet, Léoville Las Cases, Lafite, Carruades de Lafite and Duhart-Milon.

The WIne Talks podcast seeks interesting stories in the wine trade. There are so many facets to the industry and the public only sees a small percentage...or hears the stories of a small percentage of the interesting histories that this ancient beverage brings. Antonia Quast is one of those stories. Having had so many touch points in the wine trade, she brings to the proverbial podcast table a plethora of interesting points-of-view. She has one particular story of a visit to Lafite Rothschild and the wine royalty sitting at her table.  You will have to listen to grasp the enormity of the event.    

En 1985, Hardy Rodenstock dévoile au monde des bouteilles de Château Lafite et de Château d'Yquem de 1787 et 1784 qu'il dit avoir découvertes dans une vieille cave parisienne. Si des marchands et des collectionneurs parmi les plus éminents lui confiance, d'autres mettent en doute les affirmations du collectionneur allemand sur ces bouteilles qu'il attribue à Thomas Jefferson et vont mener l'enquête. Voici le 2ème épisode de cette saga on ou l'on parle de Jules César, de momies et de physique nucléaire.

用愛支持本節目： https://open.firstory.me/user/ckiqqvbdmmcut0801sbs5yep8 拎拎好酒週！Vince最近酒運爆棚！ 喝葡萄酒竟「有眼不識拉菲（Lafite）」 還不小心戀上了「教皇新堡」 究竟這段戀情有無開花結果？ 他還一次品嘗了11款澳洲葡萄酒 初識名為「希哈」的葡萄品種 希哈葡萄酒的風味是否「有嘻哈」？ 他11款酒喝的完嗎？喝完是否還清醒？ 重返威士忌的懷抱 百富故事系列19年桶錘之藝 全程雪莉桶的百富風味如何？ 這次的故事又是誰的故事？ 拎拎好酒週讓我們一起「Keep Drinking！」 Powered by Firstory Hosting

There are few people who can have had a more fascinating life in wine than Jean-Guillaume Prats. In our “Great Wine Lives” series he talks to Elin McCoy about how he joined his father to run the family estate, 2nd Growth Château Cos d'Estournel. He stayed on to become its director at the young age of 28, but after 14 years was lured away to run Moet Hennessy's wine division, which took him all over the world. Bordeaux, though, beckoned him back when the opportunity came to become the director at Château Lafite when its CEO, Christophe Salin, retired. Today he is an entrepreneur with his own enterprise in Provence as well as running Château Léoville-Las-Cases and helping the Frey family. Outspoken, he worries that Bordeaux is being seen only in terms of prices. Listen in to hear about one extraordinary life, and one that is starting a brilliant new chapter.More information at wine-conversation.com

Excitement is rising amongst The Wine Conversation team as the Royal Opera House Wine Gala Dinner and Auction approaches. John Stimpfig talks to Sarah Kemp about the world-class wines which will be poured, including Champagne Laurent-Perrier Grand Siècle, 2014 Montrachet Domaine Jacques Prieur, Biondi-Santi Brunello di Montalcino Reserva 1999, Château Lafite 2007, and Taylor's 30-year-old Tawny Port; the special recital by Jonas Kauffman and Ludovico Tézier (whose new album “Insieme” Sarah heartily recommends) with the immensely talented Aigul Akhmetshina. Sarah and John discuss the amazing auction lots on offer, which include trips to see the producers, double magnum 1990 of Château Lafite and the chance to have lunch with Sir Antonio Pappano, who just conducted the King Charles 111 coronation and is a noted wine lover. . A few tickets are left, details on website.Find out more at wine-conversation.com

Au programme : dégustation de vins géorgiens et visite des domaines Barons de Rotschild Lafite !

En este emocionante episodio, exploraremos la fascinante conexión entre el número mágico "8", los Juegos Olímpicos de Beijing 2008 y los prestigiosos vinos de Burdeos. Descubriremos cómo la cultura china ha influido en la industria del vino y cómo el número 8 ha jugado un papel clave en este fenómeno. Comenzaremos nuestra aventura con un viaje en el tiempo hasta la ceremonia inaugural de los Juegos Olímpicos de Beijing 2008, un evento que dejó una impresión duradera en la mente de millones de personas en todo el mundo. Sumérgete en la simbología y la importancia cultural del número 8 en China y cómo se manifestó en la actuación de 2008 percusionistas durante la ceremonia de apertura, un espectáculo que dejó a la audiencia asombrada y fascinada. A continuación, cruzaremos continentes para llegar a Burdeos, la cuna de algunos de los vinos más prestigiosos del mundo. Exploraremos la histórica Clasificación de Burdeos de 1855 y cómo sus criterios y clasificaciones han influido en la percepción y el valor de los vinos de la región hasta el día de hoy. Desde Premier Crus hasta Crus Bourgeois, profundizaremos en la clasificación y sus controversias, descubriendo algunas de las joyas ocultas y los desafíos que enfrentan algunas bodegas. El episodio también destaca la historia de Château Lafite 2008, un vino que se convirtió en un símbolo de estatus y prestigio en el mercado chino. Analizaremos cómo la inclusión de un símbolo chino en la etiqueta del vino, combinado con el número mágico 8 y la creciente demanda de vinos de lujo en China, impulsó su popularidad y aumentó las ventas. A lo largo de este viaje, nos adentraremos en cómo la cultura china y sus creencias en torno al número 8 han influido en la percepción y el valor de los vinos de Burdeos, en particular, Château Lafite. Este episodio es una exploración apasionante y educativa de cómo las culturas pueden chocar e influir entre sí, especialmente en el mundo del vino. Al final, no solo obtendrás una mayor comprensión de la importancia del número 8 en la cultura china y su impacto en los Juegos Olímpicos de Beijing 2008, sino también una visión enriquecedora de la clasificación de Burdeos y cómo ha influido en la industria del vino en todo el mundo. No te pierdas este emocionante episodio, en el que revelamos el misterio detrás del número mágico "8" y su influencia en los Juegos Olímpicos de Beijing 2008 y los prestigiosos vinos de Burdeos. Escucha y aprende cómo la cultura y las creencias pueden trascender fronteras y dejar una marca duradera en diferentes aspectos de nuestras vidas. Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Listen in to our 10-Minute Masterclass with Jane Anson on Pauillac – a deep dive into this famous commune which boasts three First Growths, Lafite, Mouton Rothschild and Latour, plus some of the wine world's most loved names. Find out which Pauillac wine Michael Broadbent used to buy, how much it costs per hectare, its terroir and taste profile. Plus an obscure Pauillac fact to impress your friends.Find out more at: wine-conversation.com

We head to the Big Apple to sit down and talk wine with Chateau Smith Haut Lafite Winemaker, Fabien Teitgen, from this famed and renowned Bordeaux winery. Fabien is our first French winery professional on the Cork & Taylor Wine Podcast and he represented well! We talk obviously about Bordeaux and what makes it such a unique wine growing region along with Chateau Smith Haut Lafite purchasing Napa's Flora Springs in 2020. Teitgen also talks about the 2020 vintage which was delightful to say the least. Don't forget to Subscribe, Rate and Review! Please please It only takes a few minutes and helps me/the show grow. The more subscribers, reviews and rates helps us to get discovered! Also, follow us on our Facebook @corkandtaylor and Instagram accounts @corkandtaylorpodcast.Also, Please consider supporting the show as it would be appreciated. This helps me offset  expenses to continue to run and grow the Cork & Taylor Wine Podcast. Thanks! Lukewww.patreon.com/corkandtaylor

Jermaine connects with Saskia De Rothschild Chairwoman of Chateau Lafite, and Jean Sebastian Philippe International Director, for a candid conversation over a private Tasting about their top five hip-hop artists as well as the top five vintages of Château Lafite!!! This is a hip-hop head and wine nerd dream all in one episode.

Episode 7 December 22, 2022 Winemaking Techniques featuring Dan Petroski Many consider Chardonnay “the winemaker's grape” but how much does winemaking really affect the outcome? Our friend Dan Petroski of Massican joins us to discuss the many paths to Chardonnay. How does terroir, harvest and picking date impact the outcome? What is malolactic fermentation? Should all Chardonnay be oaked? What can you look for on a label to determine how the Chardonnay will taste? And Vanessa reveals a surprising truth about Chablis. Wines Featured on This Episode: 2019 Grande Sonnerie Chardonnay Napa Valley 2019 J. Moreau et Fils Chablis Premier Cru Montmains Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Vanessa Conlin Shop all the wines at Wine Access Articles Discussed Leading Canned Wine Company, Archer Roose, Announces Expanded Partnership with JetBlue Inside the MICHELIN x Wine Access Dinner at Eleven Madison Park Over 40,000 fake Lafite and Penfolds wines uncovered in Fujian Napa Valley's Spring Mountain Vineyard May Be Sold Hosts: Amanda McCrossin & Vanessa Conlin Producer: Chappy Cottrell Music: Diego's Umbrella

Listen in to Omnibus 18 for a month of wine news and our experts' views. John Stimpfig looks at the Burgundy market and discusses the latest results from the Hospice de Beaune. He reports on the floods in Australia and frost in Argentina, both affecting the 2023 harvest and debates whether the British Royal family be serving only UK wines at state banquets? In the US Elin McCoy looks at obscure grape varieties appearing on labels, the latest planning controversy in Napa Valley, looks back on the life of trailblazer Margaret Duckhorn. A shocking arrest, Lafite's new wine plus much more.Find out more at wine-conversation.com

This Summer Wine & Hip Hop were granted unprecedented access to the prestigious Chateau Lafite Rotschild for three days of tastings, interviews and wine AND hip hop top 5 discussions. During their time there Jermaine gained an intimate look into the world of Chairwoman Saskia De Rothschild, the youngest person to ever run a first growth chateau. They discussed everything from her vision for the future of Lafite, how she started tasting aged 9 to being understanding the terroir the family are blessed with, and what her initial thoughts were after hearing Lafite mentioned by Nas on DMX's LAST ALBUM! Be sure to check out part 1 of this interview on YOUTUBE to see how it all goes down !

Baron Éric de Rothschild talks to Sarah Kemp in a wide-ranging and candid interview about his life in wine. He reveals his earliest memories of Château Lafite, talks about the decisions to buy other estates, including in Chile and China, his views on wines as brands and a memorable lunch with Greta Garbo and the Worker's Cooperative. Plus much, much more.More information at wine-conversation.com

In the world of entertaining at home, there is no set way of doing things. Those of us who love to host, have different ways of making sure the evening is a success; we have various formulas that are proven to work. Everyone has their own style and there is no universally “right way”. Some people are so easy-going and relaxed that they don't even set a table; you arrive at their house and you are asked to help, just like family. Others, on the other hand, are so anxious that every single detail is stressed over and analyzed. Going to their house is more nerve-wracking than going to the dentist. I am convinced that I will get a talk-to as put down my cocktail glass in the wrong spot. Friends are friends and I am always thrilled to be included - I understand the effort the host makes to open their house to guests…. There are, however, some instances that are basic and general and yes, - sorry to use that word again, universally correct and may need a little attention or a bit of a nudge here and there… and so here is my advice just to keep in the back of your mind for your next event. Read on! Running out of booze is totally unacceptable. Seriously. It is always best to have a stash somewhere. Serving a lesser quality wine after dinner to those who linger is totally fine. At that point, they will not even notice. You don't want to get the reputation of being a stingy host.Obviously, shutting down the bar is the way to end an evening. It sends a clear message to your guests that that is that. But if you want the party to continue and are not happy sharing your prized Château Lafite, switch to cava or prosecco. It is festive and oh so “refreshing” at the end of an evening. Find some in the $10 range and keep a couple of cases handy. Too dark or too bright. The right light is essential to set the mood, make ladies (and gentlemen) look wonderful, and encourage conversation. When entertaining in the garden during the day, find a shady spot, and at night, make sure that there is enough light to see what you are eating and each other's faces. You don't want people groping each other because they can't see (well, maybe you do, but please leave that for after dinner!) When indoors, dim the electric lights low to allow the candles to do their magic. Use a mixture of high long tapers and low votive lights. You want to create a sense of romance and twinkling sophistication even if it is for your Wednesday night pasta. Setting the table with things that don't make sense. The right table setting is the one that is appropriate to what you are eating. If you are not serving soup, you don't have to put the soup spoon on the table. Just because you own a six-piece cutlery set, it doesn't mean you have to use them all at the same time. The same goes with all those plates layered on top of each other. I am sure you have seen the photos… and wonder… what are they eating? The table is set with one fork, one knife, and 4 plates all in different sizes and colors. Am I keeping my used cutlery between courses? Or are we breaking plates like the Greeks? Or am I eating the rest of the dinner with my fingers? Yes, you put all the cutlery on the table for a multi-course meal and change plates as needed. You do not put 5 plates on top of each other. Big bouquets of flowers on the table. The point of entertaining is to have fun conversations. Large arrangements of scented flowers not only ban conversation they actually interfere with the flavors of the food. I don't care how pretty they look. Place large arrangements on sideboards and buffet tables, and smaller, low bouquets on the dining table; to check the height, sit at the table, and if the flowers are above your chin, cut them down.The only exception to this rule is tall (really tall) vases filled with one or two thin branches to make a canopy… so you can still see across the table through the glass. Perfect size vases for the table are silver mint julep cups, colored crystal cider glasses, small pitchers, and goblets. Sadly, most supermarket flowers don't have a lot of aromas, so you are safe there. No cushions on the cane or rattan chairs. I don't even want to go into the obvious details here… I am going to let you think this one through. And so, on that note…. Sincerely, The Serial Hostess Southern Tomato PieFrom the moment that first tomato appears in my farmer's market, marking the beginning of the tomato season, all I think about is recipes and ideas to make the most of this glorious vegetable. If the eggplant is the queen of summer vegetables, I am hereby crowning the beefsteak tomato as king.  During the first summer that I spend in Charleston, I decided to do a deep research study into the famous Tomato Pie. I have had it before, in fact, I used to make it when I lived up North, but frankly, nothing compares to local ingredients. It must be those low country breezes that make Southern Tomato pie such a delicacy. 1 store-bought frozen pie crust, at room temperature  3 lbs beefsteaks tomatoes1 teaspoon salt6 thick-cut bacon slices, diced2 large shallots, 1/2 cup, chopped1 1/2 cups grated white cheddar cheese1/2 cup mayonnaise-like Duke's 1/2 cup fresh basilPreheat the oven to 350 degrees. To prepare the crust:  Roll it out and press it into a 9-10 inch deep oven-to-table buttered pie dish. Trim the edges to fit the dish. Prick it all over with a fork and bake until lightly golden, about 10 minutes. Set aside to cool. Slice one tomato to use for the top of the pie and set aside. Slice the rest of the tomatoes and place them on a wire rack or on paper towels. Season with salt and let them rest for at least 10-15 minutes to release some of their juices. Pat dry with paper towels and transfer them to a baking sheet (or leave on the wire rack) lined with parchment paper and bake in the oven for about 45 minutes until wilted and dried out. Set aside. In a sauté pan, cook the bacon with the garlic and shallots until cooked through and crispy. Drain on paper towels and set aside. In a bowl, mix the cheese, and mayonnaise until combined. Add the bacon mixture. To assemble the pie, spread 1/3 of the cheese mixture on the bottom of the crust. Layer with half the roasted tomato slices and then another 1/3 of the cheese mixture; add the rest of the roasted tomatoes and the last layer of cheese mixture. Top with the fresh tomato slices arranging them decoratively.  Bake in the oven for 45 minutes until the liquid is bubbly, the cheese has melted, and the top layer of tomatoes is nicely browned. Let it rest for a couple of minutes before slicing, and serve garnished with fresh basil. Coming UpConnecting Connexions 10 Questions with Gus Clemens From the Archives Housekeeping 102 The Luxury of Simple ThingsThe Charm of LunchA Little Bit of All That Thank you for subscribing. Leave a comment or share this episode.

In the world of entertaining at home, there is no set way of doing things. Those of us who love to host, have different ways of making sure the evening is a success; we have various formulas that are proven to work. Everyone has their own style and there is no universally “right way”. Some people are so easy-going and relaxed that they don't even set a table; you arrive at their house and you are asked to help, just like family. Others, on the other hand, are so anxious that every single detail is stressed over and analyzed. Going to their house is more nerve-wracking than going to the dentist. I am convinced that I will get a talk-to as put down my cocktail glass in the wrong spot. Friends are friends and I am always thrilled to be included - I understand the effort the host makes to open their house to guests…. There are, however, some instances that are basic and general and yes, - sorry to use that word again, universally correct and may need a little attention or a bit of a nudge here and there… and so here is my advice just to keep in the back of your mind for your next event. Read on! Running out of booze is totally unacceptable. Seriously. It is always best to have a stash somewhere. Serving a lesser quality wine after dinner to those who linger is totally fine. At that point, they will not even notice. You don't want to get the reputation of being a stingy host.Obviously, shutting down the bar is the way to end an evening. It sends a clear message to your guests that that is that. But if you want the party to continue and are not happy sharing your prized Château Lafite, switch to cava or prosecco. It is festive and oh so “refreshing” at the end of an evening. Find some in the $10 range and keep a couple of cases handy. Too dark or too bright. The right light is essential to set the mood, make ladies (and gentlemen) look wonderful, and encourage conversation. When entertaining in the garden during the day, find a shady spot, and at night, make sure that there is enough light to see what you are eating and each other's faces. You don't want people groping each other because they can't see (well, maybe you do, but please leave that for after dinner!) When indoors, dim the electric lights low to allow the candles to do their magic. Use a mixture of high long tapers and low votive lights. You want to create a sense of romance and twinkling sophistication even if it is for your Wednesday night pasta. Setting the table with things that don't make sense. The right table setting is the one that is appropriate to what you are eating. If you are not serving soup, you don't have to put the soup spoon on the table. Just because you own a six-piece cutlery set, it doesn't mean you have to use them all at the same time. The same goes with all those plates layered on top of each other. I am sure you have seen the photos… and wonder… what are they eating? The table is set with one fork, one knife, and 4 plates all in different sizes and colors. Am I keeping my used cutlery between courses? Or are we breaking plates like the Greeks? Or am I eating the rest of the dinner with my fingers? Yes, you put all the cutlery on the table for a multi-course meal and change plates as needed. You do not put 5 plates on top of each other. Big bouquets of flowers on the table. The point of entertaining is to have fun conversations. Large arrangements of scented flowers not only ban conversation they actually interfere with the flavors of the food. I don't care how pretty they look. Place large arrangements on sideboards and buffet tables, and smaller, low bouquets on the dining table; to check the height, sit at the table, and if the flowers are above your chin, cut them down.The only exception to this rule is tall (really tall) vases filled with one or two thin branches to make a canopy… so you can still see across the table through the glass. Perfect size vases for the table are silver mint julep cups, colored crystal cider glasses, small pitchers, and goblets. Sadly, most supermarket flowers don't have a lot of aromas, so you are safe there. No cushions on the cane or rattan chairs. I don't even want to go into the obvious details here… I am going to let you think this one through. And so, on that note…. Sincerely, The Serial Hostess Southern Tomato PieFrom the moment that first tomato appears in my farmer's market, marking the beginning of the tomato season, all I think about is recipes and ideas to make the most of this glorious vegetable. If the eggplant is the queen of summer vegetables, I am hereby crowning the beefsteak tomato as king.  During the first summer that I spend in Charleston, I decided to do a deep research study into the famous Tomato Pie. I have had it before, in fact, I used to make it when I lived up North, but frankly, nothing compares to local ingredients. It must be those low country breezes that make Southern Tomato pie such a delicacy. 1 store-bought frozen pie crust, at room temperature  3 lbs beefsteaks tomatoes1 teaspoon salt6 thick-cut bacon slices, diced2 large shallots, 1/2 cup, chopped1 1/2 cups grated white cheddar cheese1/2 cup mayonnaise-like Duke's 1/2 cup fresh basilPreheat the oven to 350 degrees. To prepare the crust:  Roll it out and press it into a 9-10 inch deep oven-to-table buttered pie dish. Trim the edges to fit the dish. Prick it all over with a fork and bake until lightly golden, about 10 minutes. Set aside to cool. Slice one tomato to use for the top of the pie and set aside. Slice the rest of the tomatoes and place them on a wire rack or on paper towels. Season with salt and let them rest for at least 10-15 minutes to release some of their juices. Pat dry with paper towels and transfer them to a baking sheet (or leave on the wire rack) lined with parchment paper and bake in the oven for about 45 minutes until wilted and dried out. Set aside. In a sauté pan, cook the bacon with the garlic and shallots until cooked through and crispy. Drain on paper towels and set aside. In a bowl, mix the cheese, and mayonnaise until combined. Add the bacon mixture. To assemble the pie, spread 1/3 of the cheese mixture on the bottom of the crust. Layer with half the roasted tomato slices and then another 1/3 of the cheese mixture; add the rest of the roasted tomatoes and the last layer of cheese mixture. Top with the fresh tomato slices arranging them decoratively.  Bake in the oven for 45 minutes until the liquid is bubbly, the cheese has melted, and the top layer of tomatoes is nicely browned. Let it rest for a couple of minutes before slicing, and serve garnished with fresh basil. Coming UpConnecting Connexions 10 Questions with Gus Clemens From the Archives Housekeeping 102 The Luxury of Simple ThingsThe Charm of LunchA Little Bit of All That Thank you for subscribing. Leave a comment or share this episode.

In the world of entertaining at home, there is no set way of doing things. Those of us who love to host, have different ways of making sure the evening is a success; we have various formulas that are proven to work. Everyone has their own style and there is no universally “right way”. Some people are so easy-going and relaxed that they don't even set a table; you arrive at their house and you are asked to help, just like family. Others, on the other hand, are so anxious that every single detail is stressed over and analyzed. Going to their house is more nerve-wracking than going to the dentist. I am convinced that I will get a talk-to as put down my cocktail glass in the wrong spot. Friends are friends and I am always thrilled to be included - I understand the effort the host makes to open their house to guests…. There are, however, some instances that are basic and general and yes, - sorry to use that word again, universally correct and may need a little attention or a bit of a nudge here and there… and so here is my advice just to keep in the back of your mind for your next event. Read on! Running out of booze is totally unacceptable. Seriously. It is always best to have a stash somewhere. Serving a lesser quality wine after dinner to those who linger is totally fine. At that point, they will not even notice. You don't want to get the reputation of being a stingy host.Obviously, shutting down the bar is the way to end an evening. It sends a clear message to your guests that that is that. But if you want the party to continue and are not happy sharing your prized Château Lafite, switch to cava or prosecco. It is festive and oh so “refreshing” at the end of an evening. Find some in the $10 range and keep a couple of cases handy. Too dark or too bright. The right light is essential to set the mood, make ladies (and gentlemen) look wonderful, and encourage conversation. When entertaining in the garden during the day, find a shady spot, and at night, make sure that there is enough light to see what you are eating and each other's faces. You don't want people groping each other because they can't see (well, maybe you do, but please leave that for after dinner!) When indoors, dim the electric lights low to allow the candles to do their magic. Use a mixture of high long tapers and low votive lights. You want to create a sense of romance and twinkling sophistication even if it is for your Wednesday night pasta. Setting the table with things that don't make sense. The right table setting is the one that is appropriate to what you are eating. If you are not serving soup, you don't have to put the soup spoon on the table. Just because you own a six-piece cutlery set, it doesn't mean you have to use them all at the same time. The same goes with all those plates layered on top of each other. I am sure you have seen the photos… and wonder… what are they eating? The table is set with one fork, one knife, and 4 plates all in different sizes and colors. Am I keeping my used cutlery between courses? Or are we breaking plates like the Greeks? Or am I eating the rest of the dinner with my fingers? Yes, you put all the cutlery on the table for a multi-course meal and change plates as needed. You do not put 5 plates on top of each other. Big bouquets of flowers on the table. The point of entertaining is to have fun conversations. Large arrangements of scented flowers not only ban conversation they actually interfere with the flavors of the food. I don't care how pretty they look. Place large arrangements on sideboards and buffet tables, and smaller, low bouquets on the dining table; to check the height, sit at the table, and if the flowers are above your chin, cut them down.The only exception to this rule is tall (really tall) vases filled with one or two thin branches to make a canopy… so you can still see across the table through the glass. Perfect size vases for the table are silver mint julep cups, colored crystal cider glasses, small pitchers, and goblets. Sadly, most supermarket flowers don't have a lot of aromas, so you are safe there. No cushions on the cane or rattan chairs. I don't even want to go into the obvious details here… I am going to let you think this one through. And so, on that note…. Sincerely, The Serial Hostess Southern Tomato PieFrom the moment that first tomato appears in my farmer's market, marking the beginning of the tomato season, all I think about is recipes and ideas to make the most of this glorious vegetable. If the eggplant is the queen of summer vegetables, I am hereby crowning the beefsteak tomato as king.  During the first summer that I spend in Charleston, I decided to do a deep research study into the famous Tomato Pie. I have had it before, in fact, I used to make it when I lived up North, but frankly, nothing compares to local ingredients. It must be those low country breezes that make Southern Tomato pie such a delicacy. 1 store-bought frozen pie crust, at room temperature  3 lbs beefsteaks tomatoes1 teaspoon salt6 thick-cut bacon slices, diced2 large shallots, 1/2 cup, chopped1 1/2 cups grated white cheddar cheese1/2 cup mayonnaise-like Duke's 1/2 cup fresh basilPreheat the oven to 350 degrees. To prepare the crust:  Roll it out and press it into a 9-10 inch deep oven-to-table buttered pie dish. Trim the edges to fit the dish. Prick it all over with a fork and bake until lightly golden, about 10 minutes. Set aside to cool. Slice one tomato to use for the top of the pie and set aside. Slice the rest of the tomatoes and place them on a wire rack or on paper towels. Season with salt and let them rest for at least 10-15 minutes to release some of their juices. Pat dry with paper towels and transfer them to a baking sheet (or leave on the wire rack) lined with parchment paper and bake in the oven for about 45 minutes until wilted and dried out. Set aside. In a sauté pan, cook the bacon with the garlic and shallots until cooked through and crispy. Drain on paper towels and set aside. In a bowl, mix the cheese, and mayonnaise until combined. Add the bacon mixture. To assemble the pie, spread 1/3 of the cheese mixture on the bottom of the crust. Layer with half the roasted tomato slices and then another 1/3 of the cheese mixture; add the rest of the roasted tomatoes and the last layer of cheese mixture. Top with the fresh tomato slices arranging them decoratively.  Bake in the oven for 45 minutes until the liquid is bubbly, the cheese has melted, and the top layer of tomatoes is nicely browned. Let it rest for a couple of minutes before slicing, and serve garnished with fresh basil. Coming UpConnecting Connexions 10 Questions with Gus Clemens From the Archives Housekeeping 102 The Luxury of Simple ThingsThe Charm of LunchA Little Bit of All That Thank you for subscribing. Leave a comment or share this episode.

As one of the biggest alcohol markets in the world, China is slowly waking up to wine. Ian Ford, Founding Partner, and Nichole Mao, Partner of Nimbility Asia, walk through how the Chinese wine market has changed, what has led to success, and the current wine trends in the country. With significant growth potential, the Chinese market is a critical global wine market to grasp and understand. Support the show on Patreon!Detailed Show Notes: Nimbility AsiaIt doesn't transact wines; not an importerActs like an export team for producersCreates GTM strategy and aligns w/ the right partnersCreates research reports for data-driven decision makingServes China (biggest market), S Korea (#2), Indonesia, India, AustraliaJapan & China ~75% of wine shipments into AsiaChinese wine consumerStill very early stages for wine, not a daily drink for most people2019 - 1.3 L wine/capita/year vs 51.9L for Portugal, 12.2L for US~0.2L wine/capita/year 10-20 years ago - wine was for gifting, banqueting, and hosting, not home consumptionCoastal cities (including Beijing & Shanghai) have young consumers that go to wine bars, bistros, drink at homeThe growing trend of home consumption, helped by e-commerce, gifting still existsChinese alcohol marketbig, dynamic alcohol market - strong food & drink culture, no religious objections, very social cultureThe largest beer market in the world, dominated by domestic productionBeer is a daily consumption itemCraft beer is stunted by regulations requiring a large minimum volumeSome craft beers (e.g., Boxing Cat, Great Leap) started as brewpubsChina wine market50-60M 9L cases imported, expected to double in next 10-15 years~100-120M 9L cases of domestic wine, hard to measureBig domestic producers - Great Wall, Changyu, DynastyEmerging quality producers - Silver Heights, Grace VineyardSuccess in ChinaConsumer awareness creates customer pull (e.g., Casillero del Diablo, Penfolds)Cluttered marketing environmentUnique digital landscape (no Instagram, Facebook, Twitter)Penfolds Example (pre-tariffs) - Grange provides halo, central to the story (good formula for success), profit driver is 300k cases of Bin 407 & 389 at ~$400-450/9L case, also sold ~800-1,000 cases of Rawson's Retreat entry-level wineLafite Example - Los Vascos (Chile) has higher demand due to Lafite affiliationSommeliers and lifestyle KOLs (key opinion leaders) can helpSocial media amplification is massivePopular regions / wines stylesMass market - more price and style driven, like fruity, easy drinking style around ~100 RMB/bottle (~$15); Chile doing well; Cabernet and Shiraz are recognized varietiesFine Wine - Burgundy has been the “hot bun” the last two years - pricing rising dramatically, can't get enough; also helping NZ Pinot NoirVery diverse market (e.g., natural wine bars in Chengdu)Premium sparkling rising (e.g., Champagne, aged Cava)More adventurous wine consumers (e.g., blind tasting clubs that compete with each other)Rosé is a very small, but growing categoryFortified, sweet wines are tinySustainable/organic help and are important for the future, but not big today Get access to library episodes See acast.com/privacy for privacy and opt-out information.

有些酒莊莊主或釀酒師，手中在經營掌管的酒莊都不是只有一家，例如很浪漫、著名的一句話，我在Latour、Lafite 釀酒，但我的心卻遺留在Calon Segur（I make wine at Lafite and Latour but my heart is at Calon Ségur），就可以聽出，這位釀酒師有三個酒莊。但今天要說的這位莊主也是，突然覺得大家都是時間管理大師耶。 聽聽哈林說～ #bordeaux #medoc #leovillebarton #langoabarton #哈林說 #wine #葡萄酒 #波爾多 #梅鐸 #梅多克 小額贊助支持本節目： https://pay.firstory.me/user/harlemsay 留言告訴我你對這一集的想法： https://open.firstory.me/story/ckypkg4izglqc0868uurtbgg6?m=comment Powered by Firstory Hosting

有些酒莊莊主或釀酒師，手中在經營掌管的酒莊都不是只有一家，例如很浪漫、著名的一句話，我在Latour、Lafite 釀酒，但我的心卻遺留在Calon Segur（I make wine at Lafite and Latour but my heart is at Calon Ségur），就可以聽出，這位釀酒師有三個酒莊。但今天要說的這位莊主也是，突然覺得大家都是時間管理大師耶。 聽聽哈林說～ #bordeaux #medoc #leovillebarton #langoabarton #哈林說 #wine #葡萄酒 #波爾多 #梅鐸 #梅多克 小額贊助支持本節目： https://pay.firstory.me/user/harlemsay 留言告訴我你對這一集的想法： 留言連結 --- Send in a voice message: https://anchor.fm/harlem27/message

Episodio di Natale 2021 - Una bottiglia del 1787 appartenuta a Thomas Jefferson fu venduta nel 1985 per la cifra record, per l'epoca, di 156.000 dollari. Il venditore era un collezionista tedesco, e tutti pensavano che fosse un genio nel trovare bottiglie rare, dai Lafite, ai Petrus, agli Chateau d'Yquem, Mouton. Questa è la storia della bottiglia e soprattutto dei personaggi che per un motivo o un altro, erano collegati ad essa. C'è la casa d'aste Christie's, ci sono Forbes, Shenken, Koch. C'è l'FBI e c'è naturalmente Hardy Rodenstock, il mercante tedesco e collezionista dei vini. Ma vi verranno tutti presentati nell'episodio, e quindi, con i miei auguri di Buon Natale e di Buone Feste, spero che vi godiate l'ascolto.L'episodio è nato dalla lettura di:The Billionaire's Vinegar, Benjamin Wallace, ed. Penguin Random House, 2008The Jefferson Bottles, di Patrick Radden Keefe, The New Yorker, 27 agosto 2007 https://www.newyorker.com/magazine/2007/09/03/the-jefferson-bottlesIscriviti e sottoscrivi l'abbonamento alla newsletter per supportare il progetto di The Digital Wine, dove troverai anche i link alle notizie che vi racconto nel podcast. Puoi unirti al gruppo Telegram The Digital Wine Lovers e al canale The Digital Wine, e chattare con altri appassionati di vino e tecnologia digitale. La tua presenza è importante: La Newsletter: https://wineroland.substack.comIl canale Patreon: https://patreon.com/thedigitalwineIl gruppo Telegram: https://t.me/digitalwineloversIl blog: https://blog.thedigitalwine.comPuoi contattarmi su Telegram, o sul gruppo o direttamente al mio account @winerolandThe Digital Wine è sponsorizzato da Winearound.com---Credits:1) God Rest Ye Merry Instrumental by copperhead (c) copyright 2012 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. http://dig.ccmixter.org/files/copperhead/40583 Ft: Admiral Bob, Javolenus , Sackjo22, Robert Siekawitch2) Yankee Doodle3) Whiskey on the Mississippi by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4624-whiskey-on-the-mississippiLicense: https://filmmusic.io/standard-license4) Sax, Rock, and Roll by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4324-sax-rock-and-rollLicense: https://filmmusic.io/standard-license5) Hiding Your Reality by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3875-hiding-your-realityLicense: https://filmmusic.io/standard-license6) Corncob by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3554-corncobLicense: https://filmmusic.io/standard-license7) Countryside Summer Joyride by Kara Square (c) copyright 2017 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. http://dig.ccmixter.org/files/mindmapthat/56281 Ft: Javolenus8) District Four by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3662-district-fourLicense: https://filmmusic.io/standard-license9) On Hold For You by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/6928-on-hold-for-youLicense: https://filmmusic.io/standard-license

Présentation: Suzanne Le reportage: A quoi ressemblait la côte de jade dans les 60's ? Musique: Stromaé / Santé L'invité: Le photographe François Lafite Le conte: "Sarah s'en va" par Louise (2 ans) Musique: Hoshi / Enfants du danger

Season 2 Episode 16 – A Legendary Bordeaux Estate and Their Chilean Cabernet Pete and VinoMike head back to Chile but this time they find a legendary estate producing premium Cabernet at a price many mortals can afford! Domaines Barons de Rothschild's Los Vascos estate in the Colchagua Valley is known for making great wines at nearly every price point. VinoMike brings up their $7-10 line that offers amazing value. The wine featured today is the 2015 Le Dix de Los Vascos Cabernet Sauvignon and it is a beauty. Sourced from the best parcels in the El Fraile vineyard, Le Dix celebrates the Barons first decade in Chile. The inaugural vintage was in 1998 and the celebration continues today. This is seriously good wine at a fraction of the price you would normally pay for Lafite's Barons wines. Amazing! Thank you for listening to That Wine Pod! Be sure to subscribe in your favorite podcast app. And remember… Life's short. Drink what you like tonight! Website: That Wine Pod Follow That Wine Pod: Instagram @ThatWinePod Twitter @ThatWinePod Facebook.com/ThatWinePod Connect with VinoMike & Pete: Instagram @VinoMike Instagram @FatManStories Facebook.com/fatmanstories Music from https://filmmusic.io "Protofunk" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) SUPPORT That Wine Pod Please subscribe on your favorite podcast app and share with your friends or enemies, we'll take any listeners we can. Also, please rate & review That Wine Pod on Apple Podcasts. Spread the wine love! Be sure to check out Pete's other podcasts: The No Fear Project, Be Better Today, and FatMan Chronicles! That Wine Pod is a production of Paragon Media. Copyright 2021 – All Rights Reserved

After 10 years in the making, Domaines Barons de Rothschild, famous for producing Chateaux Lafite in Bordeaux, is now producing a Chinese wine. In today's episode we are joined for a second time by Denise Cosentino, Technical Manager at Domaine de Long Dai.We dive into the story of Domaine de LongDai, their winemaking style, and the influence that the DBR (Lafite) team has on making fine wine in China. Check out part one of this interview, where we look at the wine producing Shandong province in China, here: https://bottledinchina.simplecast.com/episodes/shandong-province-chinas-largest-producing-wine-regionBottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world.Follow us on Instagram @bottled.in.chinaPodcast available on iTunes, Spotify,online or wherever you listen to your episodes!

In unserer 51. Folge wollen wir es wissen und verkosten zwei unfassbar teure Weine: Chateau Lafite 2010 und Redigaffi 2013.

Getting at the heart of what consumers want is essential for any business, but a vastly understudied area in the world of fine wine.  Pauline Vicard, Executive Director of ARENI Global, follows up her interview on Episode 28 and shares with us their latest research on the fine wine consumer - “The Future of Fine Wine Consumers 2021.”  We explore the role of fine wine merchants, how and why consumers buy fine wine, and the key attributes of fine wine brands.  The work covers the US, UK, China, and Hong Kong, and we discover the differences between consumers in each location.  We even touch on diversity and inclusion in the fine wine world.  An impactful, cornerstone interview to better understand the mindset of the fine wine consumer, a must listen! Detailed Show Notes:Pauline was the guest of Episode 28, where she shared findings from the 2019 research on the Fine Wine ConsumerARENI Global backgroundARENI is a global research and action institute dedicated to the future of Fine Wine. Creating conversation platforms for the Fine Wine ecosystem, ARENI brings together critical thinkers, from iconic Fine Wine producers to leading academics and business leaders, resulting in a well-researched, global and multi-disciplinary approach to a world undergoing change.ARENI studies six main forces of change and regularly publishes on:The Fine Wine Consumer: A Customer-Centric ApproachChanging Societies: Fine Wine Evolving Social frameworkThe Digital Economy and Transformative technologyAccess to market: Towards new commercial routesSustainability 2.0: Acting now, thinking long termMoney: An Essential Force of ConflictWants to break traditional silos to share information and collaborate, including with other industriesOrganizes think tank platforms and conducts research studiesARENI publishes a bi-monthly, free newsletter. To keep in touch with their research, publications, and events, sign up.Fine Wine Consumer Research2019 - was more qualitative research2020 - “The Future of Fine Wine Consumers 2021” more quantitative researchStudied fine wine consumers in the US, UK, China, and Hong KongDefinition of Fine WineComplex, balanced, potential to ageProduces emotions, reflects the winemaker's intentionsEnvironmentally, socially, and financially sustainable (new part of the definition)Price is not in the definition but used price brackets from La Place de Bordeaux for quantitative studies (€30+, €150+, €450+)Consumers perceptions of fine winePerceive it more as brands/chateauxThe average fine wine consumer can name 2.5 wineries, most common ones - Lafite, Latour, and PetrusDoes not associate fine wine as much with country, grape variety, or type of wineUS consumers >35 know more brands than those

Goats, amphorae, Whatsapp, wine aged in space, terroir, bats, non-fungible tokens and sexual confusion all crop up as we look beyond the Bordeaux stereotypes in a sponsored episode with the Bordeaux Wine Council (CIVB). Sharing their expert views with us on the latest goings-on in the region are Bordeaux-based writer and critic Jane Anson (author of Inside Bordeaux) and Yann Todeschini of Château Mangot in St Emilion. We discuss everything from sales to sustainability via soils, biodynamics, biodiversity (including why Châteaux Cheval Blanc and Lafite are ripping up vines to plant trees), orange wine, en primeur, the 2019 vs the 2020 vintage and experimental new grape varieties. And there are plenty of top tips along the way for wines and producers that challenge preconceptions. 

Over a Zoom in late April, James talked about the Bordeaux 2020 vintages from Chateau Lafite Rothschild with Saskia de Rothschild (chairwoman), Eric Kohler (technical director) and Juliette Couderc (technical manager). Juliette mentioned that they had lowered the amount of oak that the wine received to 50% from the original 70-80% in order to "keep the juiciness and acidity in the wine."James also asks about the making of the Rieussec Sauternes, to which Juliette replied that the grapes were already very mature when it came time to harvest and this influenced their decision to produce a limited bottling. They looked for the "beautiful confit from the noble rot" and a good acidic balance – a challenge that they will face again this year because of frost.In the making of the l'Evangile 2020, Saskia said that the technical managers had divided the plots to refine the selection and provide the best support for the vines. They also faced a real challenge in oaking the wine but not overdoing it in order to keep freshness and balance. James says of the l'Evangile, "I already want to drink it. That's a good sign."Check out this Zoom video for more details on why the alcohol level in Chateau Lafite Rothschild's wines doesn't rise above 13%, about the composition of the wines tasted and Saskia's thoughts on pricing.The Zoom video is available at https://www.jamessuckling.com/videos/video-tasting-interview-tasting-2020-vintages-saskia-de-rothschild-eric-kohler-juliette-couderc-chateau-lafite-rothschild/

On January 21, James conducted a Tasting Interview over Zoom with Eric Kohler of Chateau Lafite Rothschild, Chateau l'Evangile and Chateau Duhart-Milon to taste their 2018 wines, the latest to be released. As you can read in James' special report on the Bordeaux 2018 vintage here, it was a great vintage, with much to admire and enjoy in the wines. But as Kohler describes here, the growing season was "unbalanced" with permanent rains from May to mid-July followed by hot and dry conditions later, causing shock in the vineyards. So the challenges were significant."But the great surprise was that during the aging, all the wines went back to a classic style," said Kohler. This was especially the case for the Duhart-Milon 2018, which showed a classic Bordeaux style, despite being a very non-classic vintage. James commented that he thought the Duhart-Milon was probably the best ever made. The Carruades de Lafite 2018 was a 'cooler' wine, which came about through great precision in the vineyard, throughout the year, not only at harvest time, allowing the terroir's style to come through. "It will always be a second wine, but we are finding a great balance between the concentration and precision," said Kohler. The Chateau Lafite 2018 - with a new bottle and label - showed the usual tobacco and blackcurrant notes, but also this year showed graphite and stone notes too, James noted, showing how the vineyards had been fine-tuned in this difficult year especially. And l'Evangile 2018 was a rich wine but very balanced, and despite frost and mildew in the growing season and only half a harvest, came through in a classic style, with plush fruits and fine tannins. Click the wines below for the full tasting notes. (Subscribers only)Carruades de Lafite Rothschild Pauillac 2018Château Duhart-Milon Rothschild Pauillac 2018Château Lafite Rothschild Pauillac 2018Château L'Evangile Pomerol 2018The video is now available at https://www.jamessuckling.com/videos/video-tasting-interview-chateau-lafite-rothschilds/

After a noteworthy decade-long tenure at UBS, Alexandre Challand returned to his true passion in life: wine. Wine had captured Alexandre's imagination as a teenager, back when he convinced his father and uncle to purchase cases of Lafite 1986 for 60 Francs for both drinking and long term investment (which had increased in value 20x by 2008). Alexandre Challand is Founder of Vintage Investments, Co-Founder of Histoire d’Enfer (a high end winery project) and Co-Founder of Fine Wine Capital, an investment boutique specialized in high end wines from Burgundy, Bordeaux and Italy. The objective of Fine Wine Capital AG is to deliver a superior financial return to its shareholders over the medium term and to allow its stakeholders to get exposure in the distinct asset class of fine wines. As you’ll learn in this episode, in many aspects, wine matured to become a financial asset class. There are benchmarks, live prices, and—pun intended—abundant liquidity. In many other aspects though, wine remains a specialized market where you need expertise to navigate. As an example, staying cautious of a growing number of counterfeits flooding the market. In this episode, you’ll learn from Alexandre about wine as an asset class. Hear what he looks for in an investment, how he knows it's time sell, as well as Alexandre's strong feelings on Bordeaux and global warming. But also, you’ll hear about Alexandre's story on how to combine passion with reason. If your heart beats for an unique asset class, you'll be pleased to meet Alexandre. Alexandre received a BA in Political Science from the University of Lausanne, and a Masters in Economics from the London School of Economics as well as a Master from the University of Bordeaux (DUAD).

Are you curious about how wine has played an essential role in politics? How did a bottle with Thomas Jefferson's initials become the center of a wine scandal in 1985? What does pulling a Nixon mean? Which wine connected John F. Kennedy and James Bond? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fred Ryan, publisher and CEO of the Washington Post and author of Wine and The White House. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights How did Fred develop his fascination with presidential politics? When did Fred start to become interested in the world of wine? What role does wine play in politics? What’s the story behind Thomas Jefferson’s famous quote, “No nation is drunk when wine is freely available”? How did Thomas Jefferson revolutionize the American wine scene? Where in Bordeaux did Fred find a presidential wine request? How was Thomas Jefferson ahead of the Bordeaux Wine Official Classification of 1855? What insider elements did Fred include on the cover of Wine and The White House? What can we learn about wine in the White House from Thomas Jefferson’s meticulous records? Why was an FBI forensic team called in to investigate a bottle of Château Lafite wine? How did wine help to break up the drunken free-for-all that was Andrew Jackson’s inauguration? How did First Lady Lucy Hayes earn the nickname Lemonade Lucy? Why did Woodrow Wilson have to seek special approval to take his wines to his new home after leaving the White House? What instructions were the White House wait staff given for Winston Churchill’s visit? What was the US attitude towards wine after Prohibition ended? Which wine-filled events stood out in Roosevelt’s time in the White House? What happened to the wine in the White House cellar when it burned down?   Key Takeaways I loved how Fred’s stories illuminated how important a role wine has played in US and global politics, from diplomatic dinners and trade disputes. I also liked how handling wine revealed the personalities of the presidents, from pulling a Nixon to Regan birthday celebrations. The history of the US is also revealed through the stories about Jefferson and other early presidents. And the story about the forensic scientists involved in discovering the fake Jefferson bottle is worthy of a CSI episode.   About Fred Ryan Frederick J. Ryan, Jr., publisher and CEO of the Washington Post, has been an aficionado of both wine and White House history for most of his life. Growing up in Italy and California, he developed an early interest in wine and its production, studied winemaking and its history, and now participates in a joint winemaking venture in Napa Valley. Ryan’s fascination with wine parallels his lifelong interest in the American presidency. He served in a senior staff position in the Ronald Reagan White House and as Reagan’s post-presidential chief of staff. Ryan currently serves as chair of the Board of Directors of the White House Historical Association, of the Board of Trustees of the Ronald Reagan Presidential Foundation, and of the Wine Committee of the Metropolitan Club of Washington, D.C.   Watch Party Join me for the debut Watch Party of the video of this conversation that I’ll be live-streaming for the very first time on Instagram Live Video, Facebook Live Video or YouTube Live Video on Wednesday, April 7th at 7 pm eastern. Click on the "Interested" or "Going" buttons below so that you'll be notified when we go live: https://www.facebook.com/events/882152032606638 I’ll be jumping into the comments on all three platforms as we watch it together so that I can answer your questions in real-time. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?   Giveaway One of you will win a personally signed copy of Fred's gorgeous, new book Wine and The White House.   How to Win All you have to do is just pick your favourite social media channel -- Instagram, Facebook, Twitter or LinkedIn -- tag us and post a wine you love before April 7th. Make sure to use these handles and hashtags: Instagram - @NatalieMacLeanWine Twitter -  @NataliemMacLean Facebook - @NatDecants Hashtags: #natdecants   I’ll select the winner from those of you who participate before April 7th. I’ll also reshare your stories and posts with my followers whether you win or not so that you connect with more wine lovers. Good luck, and I can't wait to see (and share) what you post!     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/122.

“BING ! BING ! 砰砰!”Céramique contemporaineà ICICLE – 35 avenue George V, Parisdu 1er mars au 8 septembre 2021Interview de Bérénice Angremy, Victoria Jonathan et Gabrielle Petiau pour l'agence Doors 门艺, commissaires de l'exposition,par Anne-Frédérique Fer, à Paris, le 18 mars 2021, durée 16'30, © FranceFineArt.(par téléphone avec Bérénice Angremy de Chine et Victoria Jonathan de Paris)Commissariat d'exposition :Doors 门艺 – Bérénice Angremy, Victoria Jonathan, Gabrielle PetiauExposition collective avec les artistes : Liu Jianhua, emmanuel boos, Geng Xue, Zhuo Qi et Louise FrydmanEn écho à son thème de collection prêt-à-porter inspirée par « la Terre » pour l'année 2021, ICICLE est heureux d'accueillir du 1er mars au 8 septembre dans son espace culturel du 35 avenue George V, Paris 8, une exposition sur la céramique contemporaine dont la curation est confiée à l'agence Doors. Quelle plus belle façon de célébrer la terre que de révéler les possibilités artistiques de ses matières premières ? « BING ! BING ! 砰砰! Céramique contemporaine » fait dialoguer cinq artistes chinois et français. Chacun à leur manière, Liu Jianhua (1962), emmanuel boos (1969), Geng Xue (1983), Zhuo Qi (1985) et Louise Frydman (1989) réinterprètent de façon actuelle l'art traditionnel de la céramique.En mandarin, le caractère 砰 (pēng) est l'équivalent de l'onomatopée « bing ! » du français : il évoque un bruit de choc, de heurt, et signifie une rupture, un événement soudain venant modifier la réalité.Dans une rencontre entre Orient et Occident, les artistes de « BING ! BING !» jouent avec les qualités matérielles de la céramique, à la fois fragile et solide, propice à l'accident, et les implications culturelles d'un art devenu patrimoine aussi bien en Chine (Jingdezhen, Yixing) qu'en France (Sèvres, Limoges, Gien). La céramique est saisie dans tous ses états, métamorphosée, soumise à des expérimentations : sculpture, écriture, performance et vidéo. Dans une friction des langages esthétiques et des significations culturelles liées au médium, usant – parfois avec humour – de jeux de mots, de ruptures de ton et d'effets de matières, ces artistes font exploser les codes de la céramique et la donnent à voir de façon surprenante. Grands noms de la céramique contemporaine comme Liu Jianhua et emmanuel boos, et artistes de la jeune génération comme Geng Xue, Zhuo Qi et Louise Frydman, tous explorent ses spécificités physiques, matière organique prenant forme grâce au geste de l'artiste et aux techniques qu'il emploie, mais aussi ses limites. Souple et malléable dans son état premier, résistant à des chocs thermiques pouvant dépasser 1300°C lors de sa cuisson, pour finir d'une grande fragilité dans son état « solide », la céramique se prête à des variations de brillance et de couleur d'une profondeur infinie ou au contraire à une extrême blancheur. « BING ! BING !» questionne aussi la relation entre l'artiste et la matière, le dialogue qu'il entretient avec la terre et le feu, dans une tension entre maîtrise et hasard, intention et accident, virtuosité et émotion. Les oeuvres de l'exposition évoquent ainsi l'empreinte de l'artiste sur la matière, parfois jusqu'à faire corps avec elle. Les artistes Liu Jianhua (né en 1962 à Ji'an, Chine) est l'un des artistes chinois les plus renommés de sa génération. Arrivé à Jingdezhen à 15 ans, il passe quatorze ans dans la capitale chinoise de la porcelaine à se former à cet art. Avec ses sculptures et installations mêlant porcelaine, objets trouvés, détritus et matériaux hétéroclites, il développe une pratique expérimentale de la céramique et une approche philosophique de la forme et de la matière. Ses oeuvres à la fois virtuoses et poétiques défient les limites physiques du médium et les attentes du spectateur. Liu interroge la culture et l'histoire matérielle de la Chine dans le contexte de la mondialisation. « Regular Fragile », présentée à la Biennale de Venise en 2003 dans le pavillon Chine, est une série de répliques en porcelaine d'objets du quotidien, faisant primer l'apparence et le symbolisme sur la fonction. En 2008, sa pratique évolue vers des formes plus abstraites et minimalistes (« pas de sens, pas de contenu »). Depuis 2004, Liu est professeur de sculpture à l'École des Beaux-Arts de l'université de Shanghai. En 2005, il crée le groupe Polit-Sheer-Form Office avec les artistes Hong Hao, Xiao Yu, Song Dong, et le critique d'art Leng Lin. http://www.liujianhua.netConsidéré comme l'un des meilleurs céramistes français, emmanuel boos (né en 1969 à Saint-Étienne, France) pratique cet art depuis l'âge de 14 ans. C'est après quelques années en Asie (Corée et Chine) qu'il s'y consacre professionnellement. Apprenti auprès du Maître d'art Jean Girel entre 2000 et 2003 pour la porcelaine tournée à la française, il gagne très vite de nombreux prix : jeune créateur de l'année des Ateliers d'Art de France, Prix Découverte du Salon Maison & Objet, 2ème lauréat du prix national SEMA, Grand Prix de la Création de la Ville de Paris. La galerie Jousse Entreprise le repère en 2005. Depuis, il est exposé chaque année dans les grandes foires internationales de design et d'arts appliqués : FIAC, PAD Londres et Paris, Design Miami Basel. Il s'installe à Londres en 2006 pour y mener une thèse de doctorat par la pratique artistique sur le thème de la « poétique de l'émail », soutenue en 2012 au Royal College of Art sous la direction du célèbre céramiste et écrivain anglais Emmanuel Cooper. En 2010, il participe à l'exposition « La Scène Française » au Musée des Arts Décoratifs à Paris. Ses oeuvres sont exposées à Londres, Belfast, Édimbourg, Copenhague. Depuis 2015, il vit entre Paris et Mannheim (Allemagne), où est installé son atelier et où il se consacre à plusieurs projets de céramique architecturale, notamment avec les décorateurs Caroline Sarkozy, Studio Shamshiri et Heather Wells. Entre 2016 et 2019, il est artiste en résidence à la Manufacture de Sèvres. Invité par le laboratoire qui conçoit et fabrique pâtes et émaux de la Manufacture, il s'intéresse notamment au thème de la palette d'émail et réalise plusieurs séries d'oeuvres : « Cubes », « Monolithes », « Livres » et « Stabiles ». Depuis quelques années, il privilégie les formes closes, faussement pleines, à la fois surfaces et volumes : pavés, cubes, boîtes ou livres, mystérieuses et abstraites. Il crée aussi un parcours pour la couleur, en creux et à-pics sur lequel les émaux colorés pourront déployer toutes les nuances de leurs tonalités en s'accumulant par endroits et en disparaissant presque à d'autres. L'artiste est à l'affût de l'inattendu et d'accidents heureux et à la recherche du « bel imparfait ». http://www.emmanuelboos.infoGeng Xue (née en 1983 à Baishan, Chine) est une artiste « multimédias » qui confronte l'art traditionnel de la céramique à des formes contemporaines (vidéo, animation, installation). Étudiante de Karlsruhe University of Arts and Design (Allemagne) et diplômée de l'Académie Centrale des Beaux-Arts de Chine (CAFA) où elle a étudié sous la direction du célèbre artiste Xu Bing, Geng Xue se fait connaître en 2014 avec « Mr Sea », vidéo tournée en stop-motion, dans laquelle des personnages de porcelaine prennent vie dans une réinterprétation d'un célèbre conte de fantômes datant de la dynastie Qing (« Contes étranges du studio du bavard » de Pu Songling). Inspirée par la riche tradition de la céramique chinoise, Geng exploite les qualités matérielles uniques et les significations associées à ce médium. Cosmologie bouddhiste, littérature classique et taoïsme fournissent les thèmes de fictions mettant en scène la capacité de transformation de la céramique et sa nature tout à la fois fragile et solide, dans des univers presque magiques, où la frontière est ténue entre monde physique et monde spirituel. Geng Xue s'inspire également de ses voyages et de son immersion dans d'autres cultures pour entrer en résonance avec la tradition esthétique occidentale.Diplômé de l'École Supérieure des Beaux-Arts du Mans, de la Haute École d'Art et de Design de Genève, et de l'École nationale supérieure d'art de Limoges, Zhuo Qi (né en 1985 à Fuxin, Chine) travaille et vit en France depuis 2008. En tant qu'artiste, la démarche de Zhuo Qi repose sur la notion de choc des cultures. Il nourrit sa pratique artistique de l'expérience quotidienne des miracles sémantiques et linguistiques que génèrent l'altérité culturelle et son lot d'incompréhensions. Il se rend régulièrement à Jingdezhen, une ville considérée comme la capitale mondiale de la porcelaine. Avec humour, il confronte à travers la céramique les traditions et les savoir-faire, que la mondialisation rapproche sans transition ni traduction. Chez lui, la porcelaine est à la fois le moyen et le sujet d'une cuisine expérimentale tournée vers la création d'objets impliquant des corps étrangers plongés dans des environnements incongrus, énigmatiques, voire hostiles, mais toujours sources d'amusement. http://www.qi-zhuo.comDiplômée en arts graphiques de l'école d'art ESAG-Penninghen et formée en photographie à l'International Center of Photography de New York, Louise Frydman (née en 1989 à Paris) commence par composer des oeuvres légères et délicates en papier blanc puis se tourne vers la céramique en 2015 lorsqu'elle crée sa pièce monumentale « La Fée des Pétales » suspendue dans la cour de l'Hôtel de Croisilles, à Paris. Elle conserve dans son traitement de la céramique la matité blanche du papier ainsi que la finesse de la matière. Fragiles et fortes à la fois, les créations de Louise Frydman révèlent un univers naturel poétique, magnifié par l'éclat de leur blancheur. Ses sculptures, inspirées des formes de la nature, jouent avec la lumière et le mouvement. « Je recherche la rencontre entre force et fragilité en travaillant mes sculptures de manière éthérée dans leurs formes, et puissante par leurs dimensions souvent monumentales. Un pétale, un arbre, le vent… C'est mon émotion que j'essaie de donner à voir. » Sa rencontre avec le céramiste Jean-François Reboul en 2015 lui permet d'approfondir son apprentissage et de s'affirmer dans sa démarche artistique. Son atelier est installé en Bourgogne depuis 2015. https://louise-frydman.com/Exposition en partenariat avec Pace Gallery, Jousse Entreprise, Loo & Lou Gallery. Remerciements : Cité de la céramique – Manufacture de Sèvres.Doors 门艺Créée en 2017 par Bérénice Angremy et Victoria Jonathan, Doors 门艺est une agence de production et de promotion de projets artistiques basée à Pékin et Paris. Doors a pour ambition d'ouvrir des portes et de favoriser les échanges culturels entre la Chine et l'Europe, à travers des événements créatifs, innovants et fédérateurs. Elle collabore avec des artistes, des institutions (Musée Picasso, UCCA, Fondation Giacometti, Fondation Henri Cartier-Bresson) et des marques (Hennessy, Lafite, Cartier). En 2021, Doors organise l'exposition « KAIWU. Art et design en Chine » au Musée de l'Hospice Comtesse (Lille).Respectivement diplômées de l'École du Louvre (Paris) et de Columbia University (New York), Bérénice Angremy et Victoria Jonathan vivent entre Paris et Pékin depuis vingt ans. Elles ont dirigé le festival Jimei x Arles (2017-2019), créé en Chine par Les Rencontres d'Arles et Three Shadows Photography Art Centre. Elles sont commissaires de plusieurs expositions sur l'art et la photographie chinois : « Les Etoiles 1979-2019. Pionniers de l'art contemporain en Chine » (Paris, 2019), « Les flots écoulés ne reviennent pas à la source. Regards de photographes sur la rivière en Chine » (Abbaye de Jumièges, 2020), « Feng Li. White Night in Paris » (Photo Saint Germain, 2021), « Luo Yang. Youth » (Jimei x Arles, 2019), « Lei Lei. Cinéma Romance à Lushan » (Les Rencontres d'Arles et Jimei x Arles, 2019). Diplômée des Beaux-Arts de Nantes, et ancienne élève de l'Académie Centrale des Beaux-Arts de Chine (CAFA), Gabrielle Petiau a rejoint l'équipe de Doors en 2019. Elle est co-directrice de la Biennale de l'Image Tangible.Boutique ICICLE – 35 avenue George V – Paris VIIIInauguré en septembre 2019 comme première adresse internationale, cet espace sculptural et immaculé s'étend sur trois étages d'un hôtel particulier, 35 avenue George V, au coeur du Triangle d'Or parisien. Conçu par l'architecte belge Bernard Dubois, il intègre, sur un espace de près de 500m2, les collections femme, homme et accessoires ainsi qu'une librairie et une salle d'exposition qui reflètent la philosophie de la marque, fondée sur une approche naturelle de la création, pour une vie en accord avec la Nature. Espace culturel ICICLE : Avec plus de 500 ouvrages, ponts entre la culture chinoise et occidentale, la librairie ICICLE, située au troisième étage de la boutique George V, explore les façons d'être, de vivre et de créer selon la Nature. Elle s'ouvre sur une galerie, espace lumineux et aérien, destinée à recevoir des expositions d'art et de design. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

The Legende Bordeaux Rouge 2017 is a blend of 60% Cabernet Sauvignon and 40% Merlot sourced from AOC designated vineyards in the Bordeaux region of France. The Legende brand is Domaines Barons de Rothschild's (Lafite) line of export wines.Legende line includes wines from the major Bordeaux region and the top-of-the-line wine from Rothschild's own vineyards. The Legende Bordeaux Rouge 2017 is sourced from contracted vineyards in multiple areas.High of the wine produced in Bordeaux sell for under twenty dollars. The top wines can get very pricey, but much of Bordeaux is affordable. The Legende Bordeaux Rouge 2017 should be found for around $15.As an export wine, the Legende has its own vineyards, its own source for oak barrels, and its own winemaker (Diane Flamand). So while it is part of the Rothschild (Lafite) brand, it will be different from the top wine line.There was a time when the export version of a country's wines would be markedly different from wine sold in the country. European wines were "Old School," meaning balance was valued above all other attributes."New School" wines were modern wines from the West Coast of America, South America, and Australia. With "New School" wines flavor came first and then balance.For some time, people thought there was a battle between the competing styles. But there was no competition, it was changing tastes in wine, and now most European wines lean toward the "New World" style.Bordeaux grows some of the finest, if not the finest, Cabernet Sauvignon and Merlot grapes in the world. The famous Bordeaux Red blend is designed to show-off the interplay between those two grapes. Cabernet Franc, Petite Verdot, and sometimes Malbec are added to the blend as needed, but Cab and Merlot are the show's stars.The Red Blends farther down the price spectrum can not be expected to feature the costly blends' elite grapes. But when sourced correctly can still offer an excellent bang-for-the-buck.The Legende Bordeaux Rouge 2017 was fermented in stainless steel tanks, and 60% of the wine was aged in stainless steel. 40% was oak barrel-aged and then blended with the unbaked wine. This is not a Vegan-friendly wine since egg whites were used in the fining process (removing solids from the finished wine). The alcohol content is 12%, which is rarely seen in comparable California Cabernet Sauvignon and Merlot.Legende Bordeaux Rouge 2017 Tasting NotesThe color is a clear, see-thru cherry red. The nose is blackberry, toasted vanilla, dark spice, black coffee, and ripe plum. The Legende Bordeaux Rouge 2017 is a lean, sleek wine with dark flavors.It starts with blackberry, licorice, black pepper, and spice. The mid-palate adds soft blueberry, orange zest, molasses, a salty sensation, and tart cranberry. The tannins are more pronounced than with the typical California value-priced blend.Having tannins in a Red wine is a good thing; so many inexpensive (and even some expensive) wines have the tannins reduced to the point that you barely know they are there. It is nice to be reminded just what the tannin's role is in Red wine.The acidity is well-balanced. Maybe the Legende Bordeaux Rouge 2017 does have a bit of that "Old School" vibe.The SummaryIt is sometimes difficult to figure out which value-priced Bordeaux Rouge (Red) blend is worth purchasing. The Legende Bordeaux Rouge 2017 takes away the guesswork; you know the Rothschild (Lafite) brand will ensure quality.

The Amancaya Reserve Red Blend 2017 is a mix of 72% Malbec and 28% Cabernet Sauvignon sourced from estate and contracted vineyards in the foothills of the Andes in the Mendoza region of Argentina. The grapevines are all 30 plus years old are situated between 2,600 and 4,600 feet in altitude.Amancaya is a joint project between Domaines Baron de Rothschild (Lafite) of Bordeaux fame and Nicolas Catena (Argentina) known as Bodega Caro. Both wine establishments have roots that go back to the 1800s are synonymous with quality wine.As a side story that is also related to this wine, Malbec was one of the main grape used in Bordeaux blends in the 1800s. In France, there was a wave of pest and disease attacks in the vineyards, whole vintages of certain grapes were wiped out. It got so bad that French winemakers went to Rioja in Spain to secure wine to replace the lost French wine.At some point the Bordeaux estates stopped planting Malbec, there were just too many disastrous years. The Malbec grape from the 1800s died out in France, they thought it was lost forever. That is until DNA tests showed that the Argentinean Malbec vines had originally come from Bordeaux.So the grapes for the Amancaya Reserve Red Blend 2017, Malbec, and Cabernet Sauvignon, were always intended to be blended together. Malbec has grown in Bordeaux again but is typically a small part of the blend.The grapes are grown in Mendoza, Argentina, and are situated high enough in the mountains that they are above the line where pests and plant diseases exist. The vineyards get intense sunlight at moderate temperatures to go along with cool nights. The climate is very well suited to grow grapes.The Malbec had a shorter growing season than the Cabernet Sauvignon. This is a rather traditionally produced Red blend, which is probably to be expected with two wine houses with a long history as Lafite and Catena.This Red Blend was aged in %0% French oak barrels and 50% concrete vats. If you think concrete is an odd choice for aging wine there are some significant advantages. The concrete walls of the vats are thick enough to insulate the container. Aging wine loves steady temperature and humidity and the thick-walled concrete vats achieve that at a far better level than a stainless steel tank or even an oak barrel. The alcohol content is 14%.Amancaya Reserve Red Blend 2017 Tasting NotesThe color a nearly opaque black cherdryred. The nose is dark and smokey, there is cherry and raspberry, spice, dark chocolate, vanilla, pepper, and a light herbal edge.This Blend has a soft yet firm mouthfeel with smooth balanced flavors. It starts with blackberry, licorice, and chocolate, followed by soft spice, black pepper and plum.The mid-palate adds blueberry with cream, some harder edged spice, a salty sensation, and orange zest. This is a wine with a very pleasing character, loaded with flavor and very balanced.The tannins stay out of the way and the acidity will have you smacking your lips and reaching for your glass, this is one of those wines that you do not need to be a top-notch wine expert to figure out that it is a very well-made Red blend.The Amancaya Reserve Red Blend 2017 SummaryThis is a wine that is very easy to drink and easy to appreciate. It is not a simple wine, it has complexity, but every flavor, every texture has its place and purpose.The Amancaya gets 90 plus point every vintage by all the major wine reviews magazines. Sometimes I do not know what they are talking about, but I "got" this one.I almost forgot this little tidbit. The Amancaya is an indigenous flower that only grows in the Andes foothills. It is very rare, the winemaker said he has never actually seen the flower. So, this wine is named after one of the rare beauties of the Andes.

The LÉGENDE Bordeaux Blanc 2019 is 85% Sauvignon Blanc and 15% Sémillon sourced from a vineyard in the Entre-deux-Mers region of Bordeaux in southewest France. 90% of the wines produced in Bordeaux are Red but Entre-duex-Mers accounts for 90% of the White wine.The LÉGENDE is a brand owned by Domaines Barons De Rothschild (LAFITE) which is part of Taub Family Selections. Ninety-Five percent of the LÉGENDE wines ( they have a full line of Bordeaux wines from various regions inside Bordeaux) are exported out of France.All but one of the LÉGENDE wines use grapes sourced from contracted vineyards and not Lafite estate vineyards. This allows these wines if a significant pedigree to be affordable. The Blanc lists for $19, but a check of the web showed prices from $12 to $18.Bordeaux calls their White wine simple "Blanc" which translates to is French for White. They do not show Sauvignon Blanc on the label, though they do show the grapes and the percentages on the back label.Sauvignon Blanc is an extremely popular White wine and the Bordeaux version is extremely attractive. But I find that the average American wine drinker does not know Border Blanc means Sauvignon Blanc.One major difference between Bordeaux Blanc and other Sauvignon Blanc is Bordeaux's addition of the Sémillon to the mix. Sémillon rounds out the Sauvignon Blanc and mutes some of Sauv Blancs "spikey" flavors. While adding delicious complimentary flavors.The LÉGENDE Bordeaux Blanc 2019 may have a fancy name, but it is a young drink-it-now wine meant to be consumed now rather than later. It was fermented and aged," on lees", in stainless steel tanks, no oak barrels. Not unlike make Sauvignon Blanc in this price range, but you will find this Sauv Blanc to have a different character from the typical value-priced Sauvignon Blanc."On lees" is important in White wine, it means that the dead, spent yeast and grape residue are left in the tanks while aging. The lees are stirred on a schedule based on what effect the winemaker desires and often gives the wine a nutty, salty sensation. The alcohol content is 12%, many Sauv Blancs from other growing areas will show 13.5% or more. It is a very French style to have lower alcohol and not always easy to achieve with global warming issues.LÉGENDE Bordeaux Blanc 2019 Tasting NotesThe color is pale lemon yellow. The nose is very pleasing, it made me smile. There are notes of peach, pear, pineapple, lemon, lime, and grapefruit, with ripe apple, citrus spice, and papaya.This is a Sauvignon Blanc with excellent acidity and rich varied flavors. It tastes of grapefruit, unsweetened pineapple, green apple, lime, and slightly sour peach. The mid-palate adds tropical fruit salad, that salty on lees thing, and a slight creamy sensation. The acidity will have you reaching for the next sip before you know it.The SummaryThe LÉGENDE Bordeaux Blanc 2019 is a classy Sauvignon Blanc.It will have you wondering why more winemakers do not add in Sémillon. These two grapes do work well together.

XChateau is a podcast about all things wine, from vine to your glass. We tackle the business of wine and keep you up to date with new and exciting developments so you always know what goes into your bottle.In this episode, Robert Vernick and Peter Yeung interview Super Bowl Champion and founder of The Wine MVP wine club Will Blackmon about his love of wine and how he ended up in the wine business. Robert and Peter discuss the NFL and wine, how Will got into wine, and the business of The Wine MVP. Other topics covered in this episode include:The influence of Charles Woodson of wine on the NFLReverse blind tasting the wine Will’s dad drankWill’s love of wine - the importance of context and the experience, including the story and the historyImportance of wine education - the language, understanding, and respect for Will’s passion for wineThe NFL Wine Guy - the impact of an article on Will on the front page of USA Today SportsWill’s wine travel bucket list - Lynch-Bages, Lafite, Catena, Champagne, AlsaceThe dream of launching a wine brand...the key is being able to sell the wineThe Wine MVP - a new wine club - Carefully curated wines“All Access” - learn about wine together with Will2 premium bottles every month, $79.98, shipping includedHas the luxury feel, but for everyone and educationalWine trading cards - has the wine stats, food pairings, Will’s notesYouTube channel - educational, approachable videos about the winesConcierge side - tours, trips, centered around wine educationFilling the cellars of NFL playersUsing social media platforms to get the word out - Instagram the most effective for WillEducation videos on Instagram translating into wine club signupsNFL vs NBA with wine Athlete and celebrity wine brandsIf you loved this episode, we would love for you to subscribe, rate, and review on iTunes or wherever you get your podcasts. Until next time, cheers!

INTERVIEW AND TASTINGOn Thursday, May 15, 2020, international wine critic and Masterclass.com Instructor had a conversation and tasting with owner Philippe Sereys de Rothschild and Managing Director Philippe Dhalluin and . The Rothschilds made great wines in 2019. After tasting Lafite 2019 on May 15 in a Zoom tasting, a week later James tasted Mouton Rothschild 2019 barrel samples at James Suckling Wine Central. Listen to highlights of the tasting session to hear James' first reaction upon tasting the 2019 Mouton and hear Dhalluin comment on the vintage.To see the scores and notes, click here: TASTING CHATEAU MOUTON ROTHSCHILD 2019 WITH PHILIPPE DHALLUIN AND PHILIPPE SERIES DE ROTHSCHILDThis is part of an extensive en primeur tasting campaign being conducted by James, which has already covered 1,000 wines, with more to come. The reports are listed below:Bordeaux en primeur first report: A potentially challenging vintageBordeaux en primeur second report: 1,000 notes and scoresPricing report: Pontet-Canet's decision to slash its prices

INTERVIEW AND TASTINGInternational wine critic and Masterclass.com Instructor had a conversation and tasting with Chateau Lafite Rothschild's Technical Director Eric Kohler. The five first growths always set the tone for the overall vintage in Bordeaux, so it was with great anticipation that James tasted the 2019 barrel sample from Chateau Lafite Rothschild. James found the quality of the baby Lafite fantastic, with a stealthy character that slightly hides the superb structure. As James wrote in his first report on the 2019 en primeur, many of the 2019 wines are of the same quality as 2018, albeit with less exuberance and plushness in fruit and tannins. Listen to the podcast to hear Kohler's comments on the vintage, and hear James' first thoughts on the Chateau Lafite Rothschild's 2019 barrel sample. To see the scores, notes, and video highlights, click below: TASTING 2019 CHATEAU LAFITE ROTHSCHILD WITH ERIC KOHLER 

The StoryThe Légende Pauillac Bordeaux 2015 is a 70% Cabernet Sauvignon and 30%Merlot blend sourced from Domaines Barons de Rothschild estate Lafite vineyards near the village Pauillac in the Medoc region of Bordeaux. That is about the fanciest sentence CheapWineFinder ever had to write. While these vineyards are very, very upscale vineyards, the grapes were taken from some of the younger vines, which keeps the cost down. This is a Bordeaux selling in the $45 to $50 range rather than 100sof dollars per bottle.The Légende is Rothschilds' brand wine, they have a line of White and Red Bordeaux wines that are reasonably priced (50 bucks for a Bordeaux from Lafite vineyards IS reasonably priced, the others are mostly well under $20)) and solid representations of Bordeaux wines. You don't need to know Domaine This or Chateau That to choose an excellent, affordable Bordeaux wine, You just need to know Legende.With the younger vines and the various lots of wine being aged 3 to 9 months, 40% in French oak barrels, the didn't specify but I would imagine the other 60% was aged in stainless steel tanks. This is a drink-it-now wine, not meant for cellaring, you may be able to put it down for a couple of years, but there isn't any need for further aging.Check out the Podcast where Quake and Dave put the Légende Pauillac Bordeaux 2015 through its paces. While we make no claims to being Bordeaux experts, we do know good wine and more importantly, we know what we like. So listen up as CheapWineFinder goes upscale for the Holidays.

Bordeaux can be expensive. At it's lower price points it can present uninspired wines. But Diane Flamand and Domaines Barons de Rothschild [Lafite] have closed the price and quality gap with their Légende line of wines. These bottles take wine drinkers around Bordeaux, from blanc and rouge wines made from grapes grown throughout the iconic wine region, to bottlings from more specific areas like Medoc and Saint-Emilion and Paulliac. These wines present fantastic value and would be a great jumping off point for your own study of Bordeaux.  I met with winemaker Diane Flamand to talk about what it's like to make these approachable, reasonably priced wines that you don't have to wait decades to drink. all while maintaining the Lafite Spirit.

Just over 30 years ago the great Bordeaux house Chateau Lafite Rothschild laid stake in the new world with its purchase of Los Vascos, in the Colchagua province in Chile. To run the business they hired Claudio Naranjo, a young financial consultant who aided them in the purchase, as the General Manager. Decades later, Naranjo still holds that position but with a much deeper understanding of, and more importantly, a passion for wine. Today, Claudio is responsible for maintaining what is referred to as "The Spirit of Lafite" here in the new world. While making some great red wines, headed by Le Dix de, Los Vascos, grand cuvee, one of the wines that most impressed from the Los Vascos portfolio is a $10 sauvignon blanc. This wine is among the best $10 wines I have ever tasted.

Gros épisode pour Richard NiquetteLes NordiquesLa Juliette du Roméo de JimmyUn enfant ANORMALChâteau Lafite...Lulu, le seul ami de Marc GagnonChampagne dans le gym de MacCuré a l'air d'un tueur en sérieAquarium watchPas d'baveux! Gaspiller son pop-corn cher.

Bible reading John 2:1-11 Jesus Changes Water Into Wine 2 On the third day a wedding took place at Cana in Galilee. Jesus' mother was there, 2 and Jesus and his disciples had also been invited to the wedding. 3 When the wine was gone, Jesus' mother said to him, “They have no more wine.” 4 “Woman, why do you involve me?” Jesus replied. “My hour has not yet come.” 5 His mother said to the servants, “Do whatever he tells you.” 6 Nearby stood six stone water jars, the kind used by the Jews for ceremonial washing, each holding from twenty to thirty gallons. 7 Jesus said to the servants, “Fill the jars with water”; so they filled them to the brim. 8 Then he told them, “Now draw some out and take it to the master of the banquet.” They did so, 9 and the master of the banquet tasted the water that had been turned into wine. He did not realize where it had come from, though the servants who had drawn the water knew. Then he called the bridegroom aside 10 and said, “Everyone brings out the choice wine first and then the cheaper wine after the guests have had too much to drink; but you have saved the best till now.” 11 What Jesus did here in Cana of Galilee was the first of the signs through which he revealed his glory; and his disciples believed in him.

“What are those numbers? Is this some sort of countdown?”Prologue to Episode 2, Season 1.With Alan Burgon, Julia C. Thorne and Dave Moskin.Written by Philip Thorne.Music and sound design by Fredrik Baden.For full credits see our website.The Amelia Project is an audio fiction series. We recommend starting at the beginning.Congratulations. You’ve reached the content warning. The Amelia Project is about death, mishaps, mayhem and misfortune. And cocoa. If you’re not comfortable with this, stop listening. Now.The Amelia Project is part of the Fable & Folly Network.Find and support our sponsors at: fableandfolly.com/partnersWebsite: ameliapodcast.comTwitter: @amelia_podcastPatreon: patreon.com/ameliapodcast

Bernard Portet co-founded Clos Du Val in the Napa Valley of California, where he served as winemaker.  He left that winery in 2010.

As you prepare to open that prized bottle of Lafite or Petrus, a dark thought may cross your mind: It might not be Lafite or Petrus at all. Counterfeit bottles were once as rare as fine wine itself, a phenomenon restricted to rogue wine merchants and sommeliers in Europe who were trying to make some extra cash. In the past … Read more about this episode...

Episode 21 marks the start of a new season of AE with XO and we are kicking it off by getting back to basics...expensive, expensive basics.   Xander rewards his faithful cohost Ben with a two man episode where they have two outrageously fancy wines and talk about seeing fathers naked, making things more fancy by writing 'u's as 'v's, and writing checks that are mostly just drawings of dicks. Also, season two means changes like a new sponsor and cohost Ben getting to put on the Daddy pants and take on some hosting responsibilities.  His tiny legs look adorable in those Daddy pants.  Check it out.