Podcasts about lanson

@scharffenbergercellars @perrierjouet @Champagnelanson #wine #champagne #sparklingwine #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS – Get ready to pop some bubbly in this effervescent episode of Sips, Suds, & Smokes! Join our hosts as they dive into the sparkling world of wines, featuring a delightful lineup that includes Scharffenberger Brut Excellence, Perrier Jouet Blanc de Blanc, and Lanson Le Vintage 2012, among others. With lively discussions, expert insights, and plenty of humor, this episode is sure to tickle your taste buds and elevate your knowledge of sparkling wines. Tune in as we sip, savor, and rate these exquisite selections, all while sharing our favorite moments and memories. Don't miss out on this sparkling adventure! The episode title comes from the practice of a realtor that Good ol Boy Mike used that always gifted a bottle of Perrier Jouet with each house purchase. We will be discussing these sparkling wines and rating them from 1-5 with 5 being the best:Scharffenberger Rose SIPS – 4Scharffenberger Brut Excellence SIPS – 3Scharffenberger 2019 Blanc de Blancs SIPS – 4Perrier-Jouët Blanc de Blancs SIPS – 3Perrier-Jouët Grand Brut SIPS – 4Perrier-Jouët Blason Rosé SIPS -4Maison Lanson's Green Bio-Organic SIPS – 4Maison Lanson Le Vintage 2012 SIPS - 5info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeSparkling Wine, Scharffenberger, Perrier Jouet, Lanson, Wine Tasting, Champagne, Bubbly, Wine Ratings, California Sparkling Wine, Wine And Food Pairing, Vintage Wine, Organic Wine, Wine Reviews, Wine Enthusiasts, Wine Culture, Wine Education, Wine Regions, Wine History, Wine Styles, Wine AppreciationScharffenberger Cellarshttps://www.scharffenberger.comPerrier Jouethttps://www.perrier-jouet.comLansonhttps://www.champagnes-lanson.com

@scharffenbergercellars @perrierjouet @Champagnelanson #wine #winetasting #champagne #sparklingwine #podcast #radioshow #host

Send us a textAcompáñanos en esta amena charla con nuestro amigo Jonathan Reyes, Somellier Corporativo de "BLN Brands". Aprenderemos historia sobre el Champagne, como disfrutarlo, tips de maridajes y más. Una plática con datos, información, descripción de procesos de vinificación y lo más importante iniciando el año CON TODO. En VINO CON TODO brindamos con Champagne Lanson deseándote a ti foodie que nos sigues, un 2025 lleno de salud, prosperidad y de mucho aprendizaje en el mundo del vino. Si te gustó este episodio, compártelo con más foodies y síguenos en instagram @kuakocinanomada. ¡Gracias por escuchar!

Brian Roberts (https://twitter.com/beeberts) talks to John Jackson (https://www.instagram.com/attorneysomm), an accomplished litigator at Jackson Walker in Dallas, Texas, who is also well recognized for his fun and informative wine videos on YouTube under the name@attorneysomm. John obtained his level four diploma (DipWSET with merit) from the WSET and, in addition to his job as a litigator, devotes a substantial amount of time to the world of wine on his various social media platforms. John shares how he became interested in law, attended the University of Illinois College of Law, worked as a judicial law clerk and then joined a small law firm that merged with Jackson Walker where John practices today. John recounts some interesting cases he has worked on, including representing skateboarder Tony Hawk and comedian and podcaster Adam Carolla. John then recounts stories from his career as a competitive eater where he started out hustling coworkers and eventually ended up competing in the world corn dog eating contest at the Texas State Fair, then finished third at a tamale eating contest, then competing at a burger eating competition, before eventually retiring around the time he took up an interest in wine. John explains how he became interested in wine and ended up completing wine education courses to obtain his level four diploma (DipWSET with merit). He then talks about his decision to start posting online, adopting the name AttorneySomm, and ultimately growing into a well-known brand for fun and educational videos on wine. John gives some insight into how he manages his brand and produces his videos as well as some of the benefits of his expertise, including the ability to take some amazing trips to beautiful wineries all over the world. He reveals that his favorite wine is the 1990 Domaine de la Romanee-Conti, he shares some holiday wine recommendations, including some sparkling wines from Piper-Heidsieck, Lanson, Cremant and some wines from the southern Rhone region like Chateauneuf-Du-Pape and Gigondas.Links:John Jackson: https://linktr.ee/AttorneySommBrian Roberts: https://linktr.ee/attorneyloungeJackson Walker: https://www.jw.com/Array: www.trustarray.com Lawyers careers

Insieme a Champagne Lanson assaggiamo la Black Reserve, un bellissimo vino che ci ha piacevolmente colpito. Scopriamo insieme questa Maison nell'ottavo episodio MCE23

What does it mean to be a home owner and what are some of the steps needed to get there. In this episode I speak with Elaina Lanson, a local real estate agent and dive into some questions any new home buyer might face. We share stories of our past, make new connections with friends and enjoy some amazing food. Life is seldom perfect, so when it hits, be sure the recoding light is on. Welcome to Breakfast@ Elaina Lanson instagram - https://instagram.com/elaina_lanson?igshid=YmMyMTA2M2Y= (https://instagram.com/elaina_lanson?igshid=YmMyMTA2M2Y=) Facebook - https://www.facebook.com/elainalansonkw?mibextid=LQQJ4d (https://www.facebook.com/elainalansonkw?mibextid=LQQJ4d) Email - elainalanson@kw.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/tdg-80-8-industries/message Support this podcast: https://podcasters.spotify.com/pod/show/tdg-80-8-industries/support

A horror villain that feels familiar, so familiar that it feels like you know him. You know him like the back of your... well, spoilers. Luke selected this week's film that finds it's inspiration in the giallo films of the 70's, now Adam and Lanson must face the malevolent killer! It's time to cut out the cancer, and we want to know if you can survive? Find Us: finalboystatus@gmail.com Adam Bone: Twitch: twitch.tv/indiadambones TikTok: @indiadambones YouTube: https://www.youtube.com/channel/UC9QOobtNbmyrJE5cMAaau_w Luke Haueter: Twitter/IG/TikTok: @LukeHaueter Twitch: twitch.tv/lukehaueter YouTube: youtube.com/rlukehaueter​ --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

Friday Oct 14th - Village At The End Of The Road A Film by Dennis Lanson by VOCM

Nuestro colaborador Juan Miguel Zunzunegui, Escritor, Historiador y académico mexicano, nos cuenta un poco sobre las tres (o cuatro) mujeres que marcaron la historia del imperio británico: Elizabeth I, Victoria y Elizabeth II; Eddy nos presenta un maridaje con Champagne Lanson en Au Pied De Cochon, restaurante del Hotel Presidente, con el Chef Frédéric Lobjois, el Sommelier Luis Morones y Jerome Seignon, Director de BLN, todo esto y más con Eddy Warman de Noche.

When you witness a murder, you're legally obligated to investigate and solve it. That's a thing, right? Adam, Luke, and Lanson are keen to share a special bonus episode with you to kick October off right! To get things spooky, they're discovering the roots of slashers with one of the most famous giallo films of all time. Dario Argento beckons into this gorgeous and gloomy thriller, and we want to know... can you survive? Find Us: finalboystatus@gmail.com Adam Bone: Twitch: twitch.tv/indiadambones TikTok: @indiadambones YouTube: https://www.youtube.com/channel/UC9QOobtNbmyrJE5cMAaau_w Luke Haueter: Twitter/IG/TikTok: @LukeHaueter Twitch: twitch.tv/lukehaueter YouTube: youtube.com/rlukehaueter​ --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

It's only been 7 days since the last episode of Final Boy Status, but now we're going to talk about the movie that sees London devastated in 28 days! Lanson selects the first zombie movie to be covered on the podcast, and it's one that completely changed the game! Zombies are faster, deadlier, and more full of rage than they've ever been before, and we want to know... can you survive? Find Us: finalboystatus@gmail.com anchor.fm/finalboystatus https://www.youtube.com/channel/UCzD6bxyPGyXt0r3hUUsrdWQ --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

Tijdens het Nazomerfeest ontvangt Fred Lanson meerdere deelnemers aan de "Doe Markt".

Nick is joined by broadcaster and journalist Lydia Hislop to discuss the latest news from around the horse racing world. They continue a review and preview of the excellent racing from York's Sybet Ebor Festival, with input from Middleham Park syndicate member Kenny Sangar, bloodstock agent Richard Brown, York's marketing executive Maiti Stirling, and Leigh Jordon from the Victoria racing Club. Neil Phillips is joined today by Alastair Harwood from Lanson, while Jamie Hart provides the daily worldpool update. Nick outlines the charges brought against Chad Brown in a case that has already rocked the racing world.

Nick is joined by broadcaster and journalist Lydia Hislop to discuss the latest news from around the horse racing world. They continue a review and preview of the excellent racing from York's Sybet Ebor Festival, with input from Middleham Park syndicate member Kenny Sangar, bloodstock agent Richard Brown, York's marketing executive Maiti Stirling, and Leigh Jordon from the Victoria racing Club. Neil Phillips is joined today by Alastair Harwood from Lanson, while Jamie Hart provides the daily worldpool update. Nick outlines the charges brought against Chad Brown in a case that has already rocked the racing world.

CLICK LINK FOR YOUR OWN COPY This canny reporter's next headline was likely to be his own execution! Mike Lanson was the ace crime reporter for the Gazette, so it was natural that he heard about the kookie wino who had reported eavesdropping on two men plotting a murder. So, it was also natural that he got on the case after one of the two plotters was found dead. Mike, like all reporters, was looking for an answer. But when he filled in the five W's on the next victim, he came up with this: Who: Mike Lanson. What: His own murder. When: As soon as that fire reached the explosives. Where: In a deserted storehouse. Why: Because he knew too much. It looked a lot like the end of this story would be his own end. It was a strange dilemma for a reporter—how do you blow a case wide open when you're about to be blown apart yourself? In this classic 1950s noir mystery, you will meet: Mike Lanson: The Gazette's A reporter. He was always hungry for a good headline, but he was shocked when he found he was going to be in tomorrow's headline—as a victim! Freddie the Grape: This wino was a highly-scented character, and like the grape he was so fond of, he was about to be squashed. Corrine Nimes: A luscious doll who loved her husband, but discovered she couldn't live with him—and when he was murdered, she found she couldn't live without him. Addison Sharp: Like most lawyers, he knew other people's secrets—and then he learned one too many. Lieutenant Guffy: He liked to catch criminals and lock them up, but he always kept a cell open for nosey newspaper reporters who got in his way.

To create authentic spaces that resonate deeply, we must consider the personality of the client, the personality of the site and the personality of the architecture, says landscape architect Lanson B. Jones. We discuss the 3 Ps and how to lean into them for the most impact. In this episode we learn: - clients have built in preferences which you can't fight - never fight with the architecture - the site must be respected to achieve harmony - start small and blow up the design - bring uniqueness into every design - mirror and pattern the internal and external details of the architecture - always tour museums that are homes or gardens It's time to take control of your business. Become a member of Business of Design®, today: https://businessofdesign.com/?ref=2&campaign=podcast

CLICK LINK FOR YOUR OWN COPY A CRIME REPORTER INVESTIGATES THE CASE OF THE DEADLY DO-GOODER! While Mike Lanson, reporter for the Gazette, was checking up on Clarence Proost, director of the Anti-Vice League, Proost was slain. There was a strip-tease dancer named Luzy who thought that "maybe" she murdered him. The police thought so too, but Mike didn't so he helped her hide out, hoping for the bigger story to break. All the gangsters in town didn't care who killed whom, all they wanted were the blackmail files Luzy had in hiding with her. With everyone on the merry-go-round of murder, Mike knew the odds were high against the real kingpin of crime showing his head—but he was willing to risk his own as well as Luzy's to headline that story! "Corruption in a small town, with only a hard-boiled town newspaper reporter interested enough to nose around and find out who's behind it. The police handicapped by either a lack of will or a lack of evidence, and probably both. Dead is an anti-vice crusader who the owner of the newspaper believes is not beyond profiting from a little bit of shakedown on the side himself. A good-looking girl and strip-tease dancer named Luzy McGuire — not only involved, but as Lanson also soon begins to learn, the key to his entire investigation. I needn't tell you more." —Mystery File In this classic noir thriller you will meet: Mike Lanson, crime reporter for the Gazette — a journalistic bulldog who never lets go once he sinks his teeth into a story. Lucrezia, also known as Mabel (Luzy) McGuire — a strip-tease artist whose career could soon be interrupted by death. Clarence Proost, a professional do-gooder — who finds do-gooding often leads to death. Mr. and Mrs. Manton Arkwright, a wealthy, middle-aged couple — active in the Proost's Citizens Anti-Vice League. Brick Lorchetto, operator of the swank Hilltop gambling casino, whose extra-curricular activities could make him a target of blackmail, or murder — or even a killer. Jim Bomo, Lorchetto's henchman and bodyguard — he'd do anything for his boss, even commit murder or multiple murders. Ramcaster, county prosecutor — who knows everything going on in town but for some reason is reluctant to act.

Ho Ho Ho! It looks like Santa Claus has brought you a very special episode of your favorite podcast for Christmas! Lanson, Luke, and Adam are ecstatic to discuss 1974's Black Christmas on this Holiday Special. In this special ad-free episode, the most average of joes will calculate a way out of this murderous sorority house. At the end of all the wintertime horror, we've gotta know if you can survive... Find Us: Email: finalboystatus@gmail.com Adam Bone: Twitch: indiadambones TikTok: @indiadambones YouTube: https://www.youtube.com/channel/UC9QOobtNbmyrJE5cMAaau_w Luke Haueter: Twitter: @LukeHaueter Instagram: @LukeHaueter TikTok: @LukeHaueter YouTube: www.youtube.com/c/rlukehaueter/ Trinity Rodriguez: Twitter: @itstrinbaby Rachel Robison: Website: rachelrobisonmusic.com Twitter: @robel_rachison Instagram: @robel_rachison Facebook: https://www.facebook.com/robelrachison Remember, never say "I'll be right back." --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

In space, no one hears our podcast... Lanson, Adam, and Luke have one final episode for you before the break and it is a CLASSIC. Join us as we try to find out if we could survive ALIEN. Find Us: Email: finalboystatus@gmail.com Adam Bone: Twitch: indiadambones Luke Haueter: Twitter: @LukeHaueter Instagram: @LukeHaueter YouTube: www.youtube.com/c/rlukehaueter/ Trinity Rodriguez: Twitter: @itstrinbaby Rachel Robison: Website: rachelrobisonmusic.com Twitter: @robel_rachison Instagram: @robel_rachison Facebook: https://www.facebook.com/robelrachison Remember, never say "I'll be right back." --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

You've successfully defeated an evil intergalactic entity disguised as a clown before you were 15 years old... you can just do it again, right? Adam, Lanson, and Luke break down the sequel to 2017's adaptation of "It," and they want to know... can you survive? Find Us: Email: finalboystatus@gmail.com Adam Bone: Twitch: indiadambones Luke Haueter: Twitter: @LukeHaueter Instagram: @LukeHaueter YouTube: www.youtube.com/c/rlukehaueter/ Trinity Rodriguez: Twitter: @itstrinbaby Rachel Robison: Website: rachelrobisonmusic.com Twitter: @robel_rachison Instagram: @robel_rachison Facebook: https://www.facebook.com/robelrachison Remember, never say "I'll be right back." --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

SAMEDI 20 NOVEMBRE 2021 Christophe Lanson  Christophe a commencé par suivre une formation de polytechnicien puis a travaillé dans la finance à Londres. En 1993, il décide avec son père Jacques de se lancer dans une aventure viticole et il devient propriétaire du Domaine de Leyre-Loup dans le Rhône. Les vignes, qui s'étendent sur 7 hectares en appellation Morgon et 3 hectares en appellation Fleurie sont situées au cœur du Beaujolais. Ce terroir à la fois exigeant et riche permet aux vignes de produire des grappes concentrées avec de faibles rendements. Au Domaine de Leyre-Loup, le travail de la vigne et du vin se fait avec soin et précision. L'objectif de Christophe est d'obtenir les meilleurs vins possibles. Il veille également à préserver la nature par des pratiques responsables. Le Domaine de Leyre-Loup est d'ailleurs certifié Terra Vitis pour ses méthodes d'agriculture durable et Haute Valeur Environnementale pour son approche globale de l'environnement.   Edouard Braastad  L'histoire de la Braastad Cognac débute en 1875 ! 5 générations plus tard, c'est Edouard qui gère la maison familiale avec son père, Antoine et ses oncles, Richard et Jan. Après une formation en finance et dans le commerce international du vin, Edouard travaille au sein de la Maison de négoce Sichel puis il rejoint l'entreprise familiale en 2018 en tant que propriétaire et directeur commercial. La famille Braastad produit son cognac tout en respectant les règles ancestrales et les vieilles traditions sur les bords de la Charente. Edouard et sa famille exploitent 30 hectares de vignes en cru Fins Bois et 10 hectares en cru Grande Champagne. La Maison Braastad maîtrise le travail de la vigne à la bouteille en passant par la distillation, le vieillissement et l'assemblage. C'est l'une des rares maisons à pouvoir contrôler en interne la totalité des étapes de production du Cognac. L'objectif principal d'Edouard est de défendre 3 valeurs fondamentales : l'authenticité, la traçabilité et la qualité !   

Der Exportmanager hat zum Beginn der Pandemie im März 2020 den Job bei Champagner Lanson für die DACH- und Benelux-Länder übernommen. In Deutschland steigt der Umsatz (+1,7%), laut dem Comité Champagne (Épernay), bei rückläufigem Absatz und belegt Platz vier im weltweiten Exportmarkt. „In Deutschland sehen wir noch viel Potential“, so Antoine de Boysson. Zum 260 Jubiläum von Lanson im letzten Jahr wurden die elegante Gourmet Cuvée Black Reserve aus Pinot Noir Trauben und eine Blanc de Blanc Cuvée aus Chardonnay in die Champagner-Flaschen gefüllt. Nach 25 Jahren trennte sich Lanson im Juni 2021 vom Deutschland-Vertrieb durch Borco Marken Import (Hamburg), um mit neuer Strategie in Zusammenarbeit mit dem Weinspezialisten Mack & Schühle (Owen/Teck) hierzulande mehr Lust auf Champagner zu machen. Dazu gehört auch der Ausbau von Partnerschaften, wie die mit dem Schleswig-Holstein Gourmet Festival. Warum der britische und deutsche Markt für das älteste noch inhabergeführte Champagnerhaus in Reims so wichtig sind, wieviel Champagner aus der 34.000 Hektar großen Weinanbaugebiet gewonnen werden und was es mit dem Lanson Green Label auf sich hat, verrät der Franzose auf Deutsch in der Episode 35. Genießen Sie dabei ein Gläschen Lanson Champagner - à votre santé!

The night They came home! Adam, Lanson, and Luke are beyond excited to revisit the movie that generated the idea for this podcast: John Carpenter's Halloween (1978). It's a quiet Halloween in a quiet town in Illinois. The babysitters are sitting quietly with their charges and occasionally handing out some candy; everything is quiet... until Michael frickin Myers shows up! The babysitter killer is here and he's here for the kills! Can you survive? Find Us: Email: finalboystatus@gmail.com Luke Haueter: Twitter: @LukeHaueter Instagram: @LukeHaueter YouTube: www.youtube.com/c/rlukehaueter/ Trinity Rodriguez: Twitter: @itstrinbaby Rachel Robison: Website: rachelrobisonmusic.com Twitter: @robel_rachison Instagram: @robel_rachison Facebook: https://www.facebook.com/robelrachison Remember, never say "I'll be right back." --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

Senioritis is back! Lanson Parry and Rebekah Stuhlsatz had their poems chosen for publication in a collection last year. Listen to their work and some of the other poems in the book.

You escaped one time loop? Well, that's kid stuff. Let's see if you have what it takes to escape a time loop in a parallel dimension. Lanson, Luke, and Adam are back to dissect the 2019 sequel to Happy Death Day, and as always, they want to know "can you survive?" Find Us: Email: underqualifiedidiots@gmail.com Facebook: facebook.com/underqualifiedidiots Twitter: @uidiocracy Instagram: @underqualifiedidiocracy Luke Haueter: Twitter: @LukeHaueter Instagram: @LukeHaueter Facebook: facebook.com/lukehauetercomedy YouTube: www.youtube.com/c/rlukehaueter/ Trinity Rodriguez: Twitter: @itstrinbaby Rachel Robison: Website: rachelrobisonmusic.com Twitter: @robel_rachison Instagram: @robel_rachison Facebook: https://www.facebook.com/robelrachison Remember, never say "I'll be right back." --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

A Quiet Place (2018) - Final Boy Status - Bonus Episode Adam, Lanson, and Luke emerge from the ether to talk about "A Quiet Place" ahead of it's sequel hitting theaters this week! In a world where sound will get you killed, a family tries to silently endure the nightmare as their lives collapse in this tense romp of a movie... and now the most average of joes are here to ask... can you survive? Season Two Coming July 16th! Tickets for "Keystone" are at onpitchperformingarts.com Find Us: Email: underqualifiedidiots@gmail.com Facebook: facebook.com/underqualifiedidiots Twitter: @uidiocracy Instagram: @underqualifiedidiocracy --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

On this episode, we're talking with Lanson B. Jone, a visionary and landscape architect in the Houston area. This conversation culminates with his passion for design and architecture. We were amazed at his ability to find inspiration for his projects in even the smallest of details. We hope you enjoy.

Founded in 1760 as the 4th Champagne house, Champagne Lanson is known for its fresh, acidic style (no malolactic fermentation!). Over its 260 years, it has stayed true to its principles and that original flavor profile. In this show, Hervé Dantan, cellarmaster and Champagne native, gives us a unique perspective. Hervé is the son of grape growers in Champagne, and after graduating from enology school, he did  internships in Bordeaux, Bourgogne, Alsace, and in California to learn about regions around the world. At 25 years old only he became one of the youngest cellar master in Champagne. He joined Champagne Lanson in 2013 and in 2015, Hervé Dantan became the Chef de Cave of Champagne Lanson.  This podcast is different from others in that Hervé discusses the land and the vineyard. His perspective is so very different from many in the region, who choose instead to focus on the process in the winery. For you as listeners -- meaning dorky normal wine people -- I think you will appreciate the conversation. It's much less marketing and much more meat of how Champagne is truly made.  Here are some of the topics we cover:  Hervé discusses the origins of Lanson -- how it was the 4th Champagne house founded and how, whereas others have decided to change their styles to something fatter and fuller bodied over time, Lanson has kept it crisp style that forgoes malolactic fermentation for bright, dancing fruit, pure acidity. We discuss the importance of relationship with growers, understanding the land in Champagne, and how Lanson sources its grapes. They use fruit from 100 of the 320 Cru villages that make up the Champagne Appellation. More than 50% of all the grapes that Lanson uses come from Grand Cru and Premier Cru villages (30% is normal for Champagne).    Hervé tells us about the different regions of Champagne and the value each serves in the blend.   We discuss the organic and biodynamic viticulture projects of Lanson and what Hervé and his team have learned from growing grapes in this manner. We discuss the difficulty of total certification in Champagne, and Hervé discusses the importance of sustainable certification. In this, Hervé also tells us how Lanson is dealing with climate change, mainly by working in the vineyard and with nature to adapt.    We discuss the most difficult part of Hervé's job -- assembling the blends. He gives great detail into how it's done and what goes into making each type of wine (hint: the non-vintage wine is the hardest to make!)   We talk process and I ask about two things I've always wondered about: Why having the disgorgement date on the bottle is important  Is there a noticeable difference in quality between using a gyropalette and remuage/riddling by hand   Hervé, as a native of Champagne, tells us how he pairs the wine with food. Here are some of his ideas: Always as an aperitif and with cheese Chardonnay-based Champagne with seafood Blancs de Noir/Vintage/Rosé Champagne with white meat or with dishes that are both sweet and salty Old vintage Champagne with some red meats   Not surprising, when asked about the future for Lanson and Champagne, Hervé told us it's all about the vineyard! Amen!  ___________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! And get an eGift Card for the holidays and Wine Access will donate 10% of the proceeds to one of my favorite charities: No Kid Hungry.  It's a great charity that helps end childhood hunger.  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!  

Celebrating 260 years in 2020, Lanson Champagne has served as the official champagne for Britain's Royal Court since 1900 and is the official Champagne for Wimbledon tennis. Cellarmaster Hervé Dantan discusses Lanson's heritage and signature cuvees. Planet Cheese Editor Janet Fletcher has curated a selection of artisan American cheese boxes for Victory Cheese, a great gift idea that supports smaller creameries. Fletcher discusses serving cheese and pairing with champagne www.victorycheese.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Título completo: Elemetos para una relectura de la concepción geográfica del territorio en Di Méo a la luz de la dinámica convergente actual de las TIC --- Send in a voice message: https://anchor.fm/anarkademia/message

Join Louie G. and the highly talented David Lanson as we discuss the coziest film of 1987: *batteries not included-What is the soul: the mind, or the heart?-Why are there tiny paper umbrellas in pineapples?-What is the quickest way to end a miracle?We answer these questions and more!Rate, Review, and Subscribe (link in bio) to get new episodes every Friday!#Scifi #Comedy #Robots #Dinosaurs#Podcast #batteriesnotincluded #cozy #miracleRobots vs Dinosaurs is now a proud member of the Apocalypse Podcast Network! @apocalypsenowpodcastSupport Independent PodcastersJoin Robots Vs Dinosaurs Discord!Follow Eliza Peterson on TikTokWaking Up with Sam HarrisRay Kurzweil claims singularity will happen by 2045Darrell Lea Australian CandyLou is a featured comedy writer in the monthly sketch show Our Bar: www.ourbarnyc.comCheck out Our Bar's next LIVE show, and join us every month for fresh original content!

When there's something strange in your horror movie... who you gonna call? Final Boy Status! Listen, do you smell that? It's Adam, Lanson, and Luke tackling the evergreen classic Ghostbusters. Dive into details from the strange production of a comedy juggernaut, then see if your hosts can face down a literal god of destruction to save the city, their reputations, and their first customer. It would've worked if you hadn't have stopped us! We just wanna know... can you survive? The extended version of this podcast lives at patreon.com/lukehaueter Find Us: Email: underqualifiedidiots@gmail.com Facebook: facebook.com/underqualifiedidiots Twitter: @uidiocracy Instagram: @underqualifiedidiocracy --- Send in a voice message: https://podcasters.spotify.com/pod/show/finalboystatus/message Support this podcast: https://podcasters.spotify.com/pod/show/finalboystatus/support

A tribute to one of Americas Black Founding Fathers William Lanson, a New Haven Icon buried in history.

Notre invitée aujourd’hui est Aurélia Lanson-Villat. Aurélia propose des soins et pratiques sacrées. Elle s’inscrit dans la tradition des « femmes-médecine ». Guérisseuse et canal, elle met ses dons et visions au service d’autrui. Après une carrière dans l’art contemporain, c’est en suivant la voie du chamanisme qu’elle apprend à dialoguer avec les mondes subtils. Aujourd’hui, c’est une intermédiaire entre le monde visible et invisible. Lors des séances elle est guidée pour intervenir sur les corps énergétiques de ceux qui viennent la voir afin de libérer les blocages. Quand elle n'est pas à Paris, Aurélia se ressource au contact de la nature dans le sud de la France. Et dès qu'elle peut, elle effectue des retraites ou part plusieurs mois sur les terres sacrées de l'Inde, du Népal, ou en Californie .

François Van Aal est Président du Champagne Lanson.

Guest Host Lanson Lappin takes the reins in this week's episode as he welcomes Seth Callor, Marissa Jeppson, and Ethan Hoffmann to Dr. Pepper studios to talk all about Thanksgiving, Dog Shows, and secret Callor family recipes. Then, Chutney O'Bannon and Leroy O'Bannon III (no relation) barge in to teach the secrets of mongoosery! Contact Underqualified Idiocracy: Email - underqualifiedidiots@gmail.com Facebook - facebook.com/underqualifiedidiots Twitter - @uidiocracy Get more info about upcoming live events on our Facebook page!

This week's episode features special guest Chandler Holm sharing his love for spooky Star Wars movies, a warning from a dog attorney, and the debut of the game two criminals and a fugitive! Looks like things are going to get ruff. Get info on The Comedy Loft's Halloween show here. Contact Underqualified Idiocracy: Email - underqualifiedidiots@gmail.com Twitter - twitter.com/udiocracy Facebook - facebook.com/underqualifiedidiots

Luke may think he's welcoming back Governor Simon Talgy for a chat, but things quickly go off the rails when Pluto The Wizard arrives to send Luke, Lanson, and Mason on a quest through time... Contact Underqualified Idiocracy: Email - underqualifiedidiots@gmail.com Twitter - @uidiocracy Facebook - facebook.com/underqualifiedidiots

Humans Offshore | 離島人 ———————————

What a pleasure having Don Lanson, Real Estate Attorney at Manfredi Levine in Westlake Village, on the show! We talked about the common disputes between tenants and landlords, how to avoid liens on your home, and as 1 of 5 City Planners, Don treated us with some insight into the direction Thousand Oaks is headed in terms of building, improvements, and the plans for Downtown T.O. He also gives some beneficial advice on how to avoid common mistakes that lead to the need for legal action. Take a listen! I'd love to hear what your biggest takeaway was in the comments section below. 

Host Luke Haueter is all ready to interview Special Guest Kirsten Mongie when his disgruntled employee, Ronnie McDonaldson, decides to speak up about his experience working on the show. Then, in an Underqualified Idiocracy first, Luke travels to Sister Saint Chewbacca Hospital for a special in-field report on Poltergeists and the Supernatural. Contact Underqualified Idiocracy: Email - underqualifiedidiots@gmail.com Twitter - @uidiocracy Facebook - facebook.com/underqualifiedidiots

Ecologist, economist, and squatty potty enthusiast Collin Mathews joins host Luke Haueter in the studio to give advice to audience members in a game of "Trust Me." Plus, Governor Simon Talgy (Lanson Lappin) stops by to address his rumored 2020 Presidential Campaign, and former producer Lewis Conrad pitches his new business.

We're going out with a pop in this final episode of Season One of the Drinks Adventures podcast.Yes, this week we're delving into all things champagne in Australia, where it's fair to say we absolutely love our champagne.Despite our small population we are the world’s sixth largest champagne market, with the biggest consumption per head of population outside Europe, and our imports of champagne have grown tenfold since 2001.First up this episode, I take a look at the Vin de Champagne Awards, a uniquely Australian award organised on behalf of the Comité Champagne, which represents champagne houses, growers and co-operatives of the Champagne region in France.This year was the 43rd edition of these awards and in a short documentary, I speak to several personalities involved in these awards, which seek to discover Australians who are truly passionate about champagne, so much so that they are prepared to put their knowledge about champagne to the test.Next up is a short stand alone interview with renowned wine writer and champagne expert Huon Hooke of The Real Review, who's been somewhat outspoken about what is, in his words, Australia's boring taste in champagne.He talks about how you can spend just a little bit more to get your hands on some champagne that is a bit more complex and interesting.And we also discuss the rise of Australian sparkling wine, which continues to win global recognition for its quality.Last up is an interview with Hervé Dantan, who is chef de cave at Champagne Lanson, one of the largest champagne houses.We talk about what makes champagne unique, what makes Lanson unique and the upcoming launch in Australia of Clos Lanson, a single vineyard champagne.Thanks for your support during Season One of the podcast. I hope you'll join me again in the new year when I embark on Season Two.I'd also like to thank Dave Robertson and Matt Brown, who have each assisted with mixing some of the episodes in this season.And thanks to Asad Rizvi AKA Silverlining for the use of some of his awesome music in the documentary section of this champagne episode, as listed below.Tracklisting:Doodlebug - Loose in your mind (Silverlining Remix)Silverlining - DevotionSilverlining - Ni-Cd DeluxeYou can listen and purchase Asad's tunes on the Silverlining Dubs bandcamp page.All other Drinks Adventures episodes, show notes, transcripts and many helpful links are available on the podcast website, DrinksAdventures.com.au, and you can email me at hello@drinksadventures.com.au.Follow James Atkinson on Facebook here, Instagram here and Twitter here.Theme music ‘Sandbox’ by Cameo Culture. You can listen to more from Cameo Culture at https://soundcloud.com/cameoculture.

President of Lanstone Homes, Lanson Foster, joins Adam and Matt to discuss Lily Terrace – An exclusive collection of 24 modern signature residences and boutique commercial spaces located in the heart of Fort Langley. High end condo living in a unique community environment!

David is a professional Actor in New York City!

David is a professional Actor in New York City!

  Karen has worked in the fitness industry for nearly twenty years as a personal trainer and instructor, and more recently, nutritionist. She is the author of two books 'Can't Fry Me Love' & "When Life Gives You Lemons Add A Shot Of Tequila", where she teaches how to make being healthy more fun and simple. Her approach to fitness and health is that everything is always evolving and this means it is important to keep up to date with what we do. Throughout our lives we have all been affected by sickness or lost someone through degenerative disease, and Karen very much believes that her life's work and research reconfirms her out look time and time again, that we are what we eat, think and contribute, to both ourselves and the planet. Official statistics show that last year alone heart disease was the number one killer in England and Wales, and the numbers for people suffering with diabetes and neurological disorders and diseases also continue to rise, so clearly the message still isn't being either received or heard. The fact is, sickness can be prevented, stopped and reversed. Karen is grateful that lots of people nowadays are also waking up to these issues as there is a wealth of information readily available to all of us. This too however, can sometimes pose a problem as people get given so many choices that they become unable to make one! With small changes we can make big differences to our lives and those of the people around us.   Related links: www.funkyfitspiration.com          

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,