Podcast appearances and mentions of Louis M Martini

In our last installment of the Sonoma/Napa we talk with Louis M. Martini Winery's Director of Winemaking, Michael Eddy about some Napa and Martini history as well as the future of the region. See acast.com/privacy for privacy and opt-out information.

In this redux episode from Season 2, Christie and Cathi interview award winning author Lisa Unger. As they sip on Louis M. Martini Cabernet Sauvignon, they discuss Lisa Unger's book "The Stranger Inside" as well as Lisa's writing process. Lisa's latest book is "Confessions on the 7:45: A Novel."

James spoke with a number of winemakers from wineries under E. & J. Gallo Winery to learn more about the 2018 and 2019 vintages.Nicole Hitchcock, winemaker at J Vineyards & Winery, said of the 2018s: "The '18s ... especially the pinots took a while to come together and express themselves. But they've really started to shine in the last six to nine months or so, and I'm pleased with how they're unfolding."When asked about the influence of the weather on the 2018 vintage, David Coventry, the winemaker at Talbott Vineyards, comments: "It was an absolutely beautiful year. More and more the coolest years are producing the wines with the great amount of detail and the most finesse, especially for people who make chardonnay and pinot."Learn more about the making of – and each winemaker's perspective on – the 2018s and 2019s. Hear from Gina Gallo, winemaker at Gallo Family Vineyards Sonoma Reserve; Scott Kozel, VP of Coastal Winemaking at E. & J. Gallo Winery; Michael Eddy, director of winemaking at Louis M. Martini Winery; Katie Vogt, winemaker at Pahlmeyer; and Mark Williams, winemaker for William Hill Estate and Mount Peak Winery.The interview video is available here.

In this episode, meet Winemaker Michael Eddy and Vineyard Manager Brenae Royal from California’s revered Louis M. Martini winery and learn about making wine in one of California’s oldest and most desirable vineyards. Plus, we’ll examine the aging, maturation, and drinking of Cabernet Sauvignon. When exactly is the right time to open those big, bold reds? Plus, we’ll list a few of our favorite Cabs from Washington state.

In the midst of Dry January, Adam and Zach discuss the rise of mindful drinking, not just in January but at all times. Plus, how non-alcoholic and reduced alcohol wine, beer, and spirits can play a role in a more thoughtful approach to drinking. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Today's episode is sponsored by Mind & Body WinesZach is drinking: Louis M. Martini Monte Rosso Cabernet SauvignonAdam is drinking: Highland Park Brewing "Strata Aerobics" IPA See acast.com/privacy for privacy and opt-out information.

Episode 39 – Behind the Scenes: Wine Dinners (with a Special Martini) Pete and VinoMike are about to take you behind the scenes of wine dinners. Those dinners seem fairly easy and lucrative. Are they? What’s really going on? While the guys talk about these dinners, they sip on a special bottling from Louis M. Martini. The 2014 Louis Martini Alexander Valley Cabernet Sauvignon is a phenomenal wine. This wine is so good that it made the great Robert Parker lose his mind and award 97 points. While Pete and Mike don’t normally talk about points and reviews, this one was worth it. What are your thoughts on wine dinners? Would you still attend if they were twice the price? Let the guys know! 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! 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 in your favorite podcast app and share it 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 2020 – All Rights Reserved

In this episode, Jill talks to the director of winemaking, Michael Eddy, from Louis M Martini Wines. When he first settled in Napa Valley, Louis M. Martini sought to source from the most coveted vineyards in the region. With the 1938 purchase of the Goldstein Ranch in the Mayacamas Mountains, he embarked on a new chapter in advanced viticulture and vineyard-driven winemaking. The vineyard, renamed Monte Rosso for its red volcanic soils, has since become the emblematic source of some of our most sought-after releases. Today, they continue to source the best grapes possible from Napa Valley and beyond. If you want to try any of the wines Jill tasted on the show you can ORDER ONLINE or from the BIG RED LIQUORS APP for Curbside Pickup Service. It's as easy as 1,2,3! Start Your Order -  bigredliquors.com Simply select your store, browse and search for Louis M Martini Wines products and start a CURBSIDE order. Your store will notify you when it is ready for pickup. Best of all, our NO TOUCH curbside will leave you with peace of mind and the great products you want ASAP.

Louis M. Martini Winery is known for its world-class Cabernet Sauvignon sourced from exceptional vineyards in Napa and Sonoma. This historic winery dates to 1933 and underwent a major restoration in 2019. It offers a range of culinary experiences at its visitors center and wines are available nationwide. Louis Martini Winery Executive Chef Jeffery Russell discusses food pairing tips for Louis Martini Cabernet (Napa) and Louis Martini Monte Rosso Vineyard Cabernet (Sonoma). www.louismartini.com

Christie and Cathi interview award winning author Lisa Unger. As they sip on Louis M. Martini Cabernet Sauvignon, they discuss Lisa Unger's latest book "The Stranger Inside" as well as Lisa's writing process.

Nos visita de nueva cuenta Gloria Lescieur y además platicamos sobre maridaje para mole negro y la temperatura ideal de tus vinos. --- Send in a voice message: https://anchor.fm/winecoaching/message

In this episode, Ben pays a visit to the wonderful Napa Valley with Jake Hurwitz and Amir Blumenfeld (HeadGum founders and hosts of the “If I Were You” podcast), where the guys learn about the wine ratings system and taste a selection of 90 Point Wines with Louis M. Martini's head winemaker, Michael Eddy. Taste along with us: Frei Brothers Sonoma Reserve Chardonnay, J Vineyards & Winery “Black” Pinot Noir, and Louis M. Martini Sonoma County Cabernet Sauvignon See omnystudio.com/listener for privacy information.

Meet Michael Martini, third generation winemaker at his family's esteemed Louis M. Martini Winery in Napa, CA.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Most wine once purchased is consumed within 24 hours.  Once you’re walking out of the retail store with your wine treasures in hand what’s the best way to protect your investment until you consume it?  What are some signs that your wine may be heat damaged?  What does heat damaged wine look and taste like?  In this pod cast we’ll answer these questions and offer some tips on how to take care of your wines so that they can show their best when you’re ready to enjoy them.   Unless you’re a big time collector or wine investor who will be storing wines for many years you don’t have to obsess over wine storage.  Treasury Wine Estate recently dumped 33 million dollars worth of wine (1/2 million cases) that was past its prime.  Clearly they will sell no wine past its prime.  Jokes aside it’s important to remember that all wines have a shelf life unlike distilled spirits that can last indefinitely because of the high amounts of alcohol they contain.  The minute most wines leave the producers care they can become subjected to less than ideal transport and storage conditions.  Unless you’re in the unique position to buy directly from the winery there isn’t much you can do to ensure that your wine is treated properly before your buy it, but there are steps you can take to care for your wine once it’s in your possession.  Becca offers a fine article if you want to geek out on the damaging effects of heat exposure on wine.    We decided to conduct an experiment in an effort to show what could happen to your wine if it is exposed to extreme temperature variations and high heat for an extended period of time.  Our test subjects were two bottles of 2011 Louis M. Martini Cabernet Sauvignon Sonoma County.  You can purchase this wine at Costco for around $13.  Martini’s Cabernet represents an excellent value and is true to type displaying black fruit, cassis, a deft use of oak, vanilla, spice and round smooth tannins.  Conventional wisdom maintains that if you expose your wines to temperatures over 80 degrees for any period of time the wine will be ruined.  For this experiment we left one bottle in the confines of my wine closet where the temperature is fairly constant and rarely exceeds 66 to 68 degrees, not the ideal conditions for wine but more than adequate for short term storage ( 1 to 5 years ) of wines suitable for extended aging.  The other bottle we placed in the trunk of my daily commuter a BMW 2002.  This car does not get the garage treatment at home or at the office so the wine was subjected to the best and worst of conditions that Northern California had to offer at the beginning of our summer.  The bottle went into the trunk on 4/28/13 and was removed three months later on 7/27/13.  While we had a relatively mild summer this year it’s fair to speculate that the temperature fluctuations that the bottle in the car trunk was exposed to were extreme.  Diurnal temperature swings of forty degrees or more are the norm in Sonoma County and these swings were certainly magnified by the trunk space.  As the surrounding air warms, the wine and the air in the bottle warms up and expands.  The Achilles heal in the container is the cork.  The cork gets pushed upwards or the wine/ air seep up through the gap between the cork and the glass.  The excessive expansion and contraction of the wine/air draws air through the cork and hastens oxidation.  Our trunk bottle clearly showed the visual effects of heat damage with a protruding or pushed cork.  Miraculously the tin foil was able to keep the bottle from popping its cork.  We removed the tortured Cabernet and allowed it to rest in a cool dark place for several months before we opened both wines to do a side by side comparison.  Check out the pod cast to find out how our tortured bottle of wine faired. Here are seven tips to ensure that your wine purchases show their best side.Don’t store your wines in the kitchen above the stove, on top of the refrigerator or near windows.  Wines should be stored in a cool, dark, vibration free area.Don’t store your wines in the refrigerator for long periods of time/ three or more weeks.    It dulls the flavors.Treat your wines just like you would treat your recently purchased perishable groceries.  While transporting keep them in the air conditioned passenger seat not the trunk.  If you’re traveling all day and making several stops take a cooler with ice packs to protect your wine from heat damage and cover them so they are not exposed to direct sunlight.  Wine is packaged in dark bottles to protect it from the light.  The suns ultra violet rays are bad for your eyes and they can also shorten the life of your wine.  Consider making your wine stop the last stop of the day to minimize the wines exposure to elevated temperatures.Don’t buy wines that show a pushed cork or seepage on the capsule.Do allow your wine time to settle and recuperate when you receive wine that has traveled a long distance over several days.  Sometimes wines that have just been bottled or have been shipped recently can seem out of balance and exhibit muted flavors (bottle shock/ bottle sickness).  Your wine will show better if it’s allowed to rest in a dark cool place for a couple of week.Do store wines that have natural corks on their sides.  Ask a clerk at any retailer for an extra wine box and make sure you get a box with the inserts in place.  Turn that box on its side and you have a perfect short term storage vessel for your wine.Be happy if the retailer you’re purchasing from says they won’t ship your wine during the hot season.  It’s safer to ship wines in the spring and fall.We hope you enjoy the pod cast.  Cheers!

Michael Martini, winemaker at Louis M. Martini Winery, talked about the upcoming Wine Wisdom and Rock Experience. The post Louis M. Martini Winery appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.