Podcasts about Malvasia

This is a grape mini-series like no other! This time I untangle Malvasia, which I share is not a single grape at all, nor is it even a family of grapes. This ancient grape has unknown origins and, in many respects, is more of a brand name than a grape.    I cover the history of how the many Malvasias got their single name, discuss some commonalities in growing conditions (they are at least all Mediterranean!), and then call out the specific Malvasias of quality from Friuli, Tuscany, and Sicily in Italy; in Madeira, Douro, Dão and Colares in Portugal, and in the Canary Islands and Rioja in Spain.    Photo: Malvasía de Rioja. Credit: Rioja DOCa     I wish I could say this was a straightforward grape mini-series, but this will take many twists and turns -- hopefully I served as good enough navigator to help the ride be a little less bumpy!   ______________________________________ Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with me or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

El podem definir sense embuts com un jove cuiner defensor de la cuina d'aprofitament, i ha estat aquesta convicció la que el va impulsar en el seu dia a la creació d'un gàrum fet a partir de la fermentació de mares de malvasia amb sorells. El procés és fàcil d'explicar però complex en la seva realització, l'explicació de la qual ha estat la base del treball 'Creació de l'essència sitgetana' que va merèixer un dels 53ns premis Carbonell i Gener en categoria d'estudiants universitaris. En Pau Sella Reyes acaba de sortir d'un stage al celler de Can Roca, però ja porta hores de vol entre fogons d'arreu, i es marca com a objectiu poder arribar a tenir un restaurant, però com diu ell mateix 'no serà un restaurant d'alta cuina, sinó un restaurant on hi pugui accedir tothom'. Conversem amb ell. L'entrada Pau Sella i el treball sobre el procés de creació d’un gàrum fet amb mares de malvasia i sorell, premi Carbonell i Gener ha aparegut primer a Radio Maricel.

Episode 88 features Niles Malvasia - Niles is an entrepreneur, former police officer having spent 20 years in law enforcement, real estate investor, and lottery winner! He won $1M on a powerball ticket, and is a big believer in the power of manifestation.IG: @nilesamalvasiaThank you to two time guest Timothy Schultz for the connection! Check out Timothy's podcast: https://www.youtube.com/c/timothyschultzShop Now: www.theinspiredathlete.comBuy “The Inspired Athlete”

Conversem sobre la Malvasia de Sitges i sobre la 10a Setmana de la Malvasia amb probablement dues de les dones que més en saben d'aquesta varietat sitgetana, Alba Gràcia, coordinadora del Centre d'Interpretació de la Malvasia i amb l'ambaixadora d'enguany, l'enòloga i viticultora sitgetana Anna Baqués. Fins el proper 16 de novembre se celebraran tot tipus d'actes per reivindicar i posar en valor la Malvasia de Sitges i recordar les característiques pròpies d'aquest raïm amb el que es fa molt més que vi dolç i amb el que s'en podria fer encara més tal com diu Anna Baqués que demana obertament que Sitges pugui tenir un celler on vinificar la Malvasia de Sitges. Sobre Malvasia de Sitges, sobre el present i el futur d'aquest raïm i del vi que s'en fa amb ell i sobre el valor que té i que cal donar-li arreu n'hem parlat amb totes dues. L'entrada La Malvasia de Sitges, una varietat amb passat, present i molt de futur en la seva setmana gran ha aparegut primer a Radio Maricel.

L'acte de presentació de la Setmana de la Malvasia va comptar amb l'ambaixadora d'enguany, la sitgetana Anna Baqués, enòloga i enginyera agrònoma provinent d'una nissaga familiar vinculada a la viticultura i l'enologia com ho va ser el seu avi Antoni Almirall per a qui la coordinadora del Centre d'Interpretació de la Malvasia, Alba Gràcia, també va tenir paraules d'agraïment. En l'acte de presentació l'enòloga lluny de llargs discursos va proposar al públic assistent un tast de raïm de Malvasia de Sitges i va posar en valor aquesta matèria primera que encara es cultiva a Sitges però de la que va reclamar que s'hi pugui tornar a vinificar al municipi. Va obrir l'acte l'administració de la Fundació de l'Hospital, Jordi Sans i el va cloure l'alcaldessa Aurora Carbonell. L'entrada Anna Baqués, ambaixadora de la 10a Setmana de la Malvasia: “només amb un bon raïm podem fer un bon vi” ha aparegut primer a Radio Maricel.

El pregó de Joan Yll, demà divendres a les 19:30h al Racó de la Calma, encetarà la segona part de la festa de la verema d'enguany, que vindrà complementada amb la tradicional mostra de vins a la Fragata, les visites gratuïtes al Centre d'Interpretació de la Malvasia, i diumenge el concurs de trepitjadors de raïm i les havaneres al vespre. Des del Foment del Turisme es justifica el canvi de data amb l'objectiu de fer una valoració sobre quin pot ser el cap de setmana més adient per la celebració: el d'abans o el de després del festival de cinema. En parlem amb Nadia Viana. L'entrada Torna la verema, i Foment valorarà el canvi de data. En parlem amb Nadia Viana ha aparegut primer a Radio Maricel.

In this episode of "Lottery, Dreams, and Fortune," Powerball winner and podcast host Timothy Schultz interviews Niles Malvasia, who believes he manifested his $1 million Powerball win using the Law of Attraction. Niles shares his incredible story, how he applied manifestation techniques, and the role that gratitude and intention played in his journey. If you're curious about how the power of the mind can influence your chances of winning the lottery or if you're into the Law of Attraction, this inspiring episode is a must-listen!Don't forget to like, comment, and watch this video on Youtube!

What ancient Italian remedy could save you from your next cold, and which family superstition might just predict your next visitor? Join us on a nostalgic journey through the rich tapestry of Italian traditions and remedies as we continue part 2 of this discussion with Zia Rosa!  In this episode we learn heartfelt stories and cultural practices passed down through generations between Pat, John and Zia Rosa. This episode begins with vivid recollections of childhood memories, like using egg whites and salt to reduce swelling, and crafting chamomile and Malvasia flower teas for respiratory ailments. We also explore charming rituals such as collecting chamomile on Ascension Thursday and using lavender like flowers to perfume clothes, celebrating the ingenuity and resourcefulness of our Italian ancestors. Listen and watch as we recount personal anecdotes that shed light on both the dangers and the wisdom of traditional Italian remedies. We discuss the sometimes desperate measures people take when modern medicine is simply not present. Prepare to be entertained and enlightened as we dive into the quirks and superstitions that define Italian American family traditions. From the historical intrigue behind wool bathing suits and Mussolini's drawstring underwear to the meticulous preparation of traditional dishes like scalcione, we capture the essence of Italian heritage. Our tales of travel traditions, the evolution of pasta making, and the resilience of our ancestors in the face of hardships offer a heartfelt appreciation of Italian culture and its enduring legacy in our lives today. Join us for this enriching episode that celebrates the wisdom, humor, and enduring spirit of our Italian ancestors as we close our discussion with Zia Rosa --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

La processó de les barques serà, un any més, l'acte central de la Festa de la Mare de Déu del Carme, amb diverses activitats organitzades per la Confraria de Pescadors de Sitges, el Centre d'Interpretació de la Malvasia i el Port d'Aiguadolç. Enguany, a més. la Confraria sitgetana s'ha unit a les de Vilanova i la Geltrú, Barcelona i Badalona per constituïr el Grup d'Acció Local Pesquera (GALP) de la Costa Central, amb la que es pretenen implicar altres actors econòmics relacionats amb l'economia blava per desenvolupar projectes i aconseguir subvencions, a imatge d'altres GALP ja consolidats a diversos indrets de Catalunya. Hem comentat els actes de la Festa i la incorporació al GALP amb la secretària de la Confraria de Pescadors de Sitges, Isabel Vivó, i amb e gerent del GALP-Costa Central, Eduard Escolà. L'entrada La Confraria de Pescadors de Sitges, membre fundador del GALP-Costa Central ha aparegut primer a Radio Maricel.

I aquestes passen sobretot per oferir activitats experiencials més enllà de culturals. La proposta per aquest estiu de Museus de Sitges incorpora una vintena de propostes entre rutes, tallers, concerts, curtmetratges o la ja clàssica òpera de butxaca que s'allargaran durant tot el mes de juliol i agost. Ahir es va fer la presentació oficial del programa amb una ruta experiencial que va iniciar-se al Racó de la Calma de mà de Mònica Porta, de Museus de Sitges i va continuar amb Yoyi Julià d'AGIS que va presentar els Capvespres de lluna plena i la Ruta Nocturna Modernista; Esteve Nabona i Rafa Coronado encarregats de presentar el Concert Modernista amb Malvasia; Àngel Sala, director del Festival Internacional de Cinema Fantàstic de Catalunya que va presentar el tradicional passi de curtmetratges al Racó de la Calma; Montse Curtiada des del racó familiar explicant els quatre tallers i la màgia; Joan Pinós i Oscar Ferret amb la proposta de Retrio de Jazz al Cau; Irene Iborra explicant el gelat del record creat per l'ocasió i amb Irene Gibert i Mercè Sumarroca, explicant l'experiència olfactiva i gustativa del Passeig d'Aromes. Van cloure la presentació Mercè Munné, gerent en funcions del Museus de Sitges i Carme Gasulla, en representació de l'Ajuntament. L'entrada Una ruta nocturna modernista amb degustació d’un gelat del record, el passeig d’aromes amb vins i caves o el concert amb malvasia, novetats del Sitgestiu 2024 ha aparegut primer a Radio Maricel.

Manté l'estructura de fa disset anys però la Festa de la Poesia cada any canvia perquè es fa a mida els poetes a qui homenatja. En aquesta edició Ramon Guillem, Anna Gual, Joan Todó, Àngels Gregori, Melcion Mateu i Neus Aguado seran els grans protagonistes el cap de setmana del 5 al 7 de juliol amb un programa ple d'actes dissenyats exclusivament per a ells, pensats amb els seus gustos i preferències i amb una amplíssima col·laboració de sitgetans més enllà dels mecenes que ajuden al finançament de la festa. El Centre d'Interpretació de la Malvasia ha acollit la presentació de la 17a Festa de la Poesia amb Joan Duran i Cèlia Sànchez-Mústich al capdavant oferint-ne els detalls. L'entrada Sis poetes homenatjats i una festa a mida per ells. Es presenta la 17a Festa de la Poesia ha aparegut primer a Radio Maricel.

Alba Gràcia, coordinadora del Centre d'Interpretació de la Malvasia va ser l'encarregada d'inaugurar la 84a Exposició Nacional de Clavells del Corpus 2024, que per primera vegada s'exposa als Jardins de l'Hospital de St.Joan amb motiu del seu 700 aniversari. La historiadora va realitzar una extensa comparativa entre el clavell i la Malvasia en el seu vessant més terrenal, en tant que plantes, però també en el vessant històric trobant-ne paralel.lismes. L'acte, que inaugurava oficialment el Corpus d'enguany, va comptar amb la participació de l'administrador de l'Hospital, Jordi Sans i del president de la comissió de Corpus, Eduard Tomàs i el va cloure la regidora de Tradicions i Festes, Eva Martín. L'entrada Clavells i Malvasia en la presentació de la 84a Exposició Nacional de Clavells de Corpus ha aparegut primer a Radio Maricel.

John walked along the Venice canals while chatting with Federico Blumer, a Venetian and an expert about the history of Venice. They start by revealing the fascinating story of how a shipwreck brought cod (i.e. Bacalà) to Venice's plates, and why the whole town was built with wood.  While they chat, John and Federico journey through the streets where Marco Polo once walked, discussing the famed Silk Road and the unexpected connection between salt and salaries. They also talk about the history of banking, the diversity of Italian cheeses, and exchange fascinating facts about the Venetian language. Then, John speaks with Tomaso Botter, a farmer and wine maker at Dogal, about the secrets behind one of Venice's highest-quality wineries. Get prepared to be mind-boggled by the number of grape varieties in Italy and the processes needed to make historically significant wine. Additionally, they talk about the popular grape Malvasia and how Tomaso produces natural and organic wines. This episode is packed with delicious discoveries and historical insights, offering a glimpse into the heart of what made Venice the unique and prosperous city it is today. Buon appetito!

Vinene i afsnittet er skænket af VinGuruen https://vinguruen.dk/   Smagekasse med de tre vine her https://vinguruen.dk/vare/fentvi-smagekasse-mallorca/   ………………..   På Mallorca laver de masser af vin på lokale druesorter. I dagens afsnit dykker vi ned i tre vine, der blandt andet er lavet på de lokale druesorter callet negrella, giró ros og malvasia de banyalbufar - vi smager en hvid, en rose og en rød.   Hvad er historikken med Mallorca og vinproduktion, hvilke er nogle af de mest beplantede druesorter på øen og hvordan er klimaet?   Til slut svarer vi på et lytterspørgsmål vedrørende en dims, som lytteren er indehaver af. Hvad skal dimsen mon bruges til?     Vi smager på   1) FENTVI, RØDDER, 2023https://vinguruen.dk/vare/fentvi-roedder-2023/     2) FENTVI, MONEOT, ROSE, 2023https://vinguruen.dk/vare/fentvi-moneot-rose-2023/     3) FENTVI, NEGRELLA, 2023https://vinguruen.dk/vare/fentvi-negrella-2023/   ........................   Køb vores bog "Vin for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin   Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Diumenge torna el ral·li, i ho farà sense aturar-se al port d'Aiguadolç -però amb el compromís de tornar-hi l'any que ve- i amb algunes novetats: diumenge a la Fragata l'empresa Heineken instal·larà un simulador de F1, que sortejarà dues entrades pel gran premi d'Espanya de Montmeló entre els qui practiquin el mestratge al volant, i dilluns els participants visitaran el Centre d'Interpretació de la Malvasia, i una dotzena de cotxes quedaran exposats a la plaça Catalunya. Aquest serà el primer ral·li amb David Rossell com a president del Foment del Turisme, en un moment en el qual la prova torna a gaudir de molt d'interès per part dels propietaris de vehicles. El més important hores d'ara és saber que la caravana de cotxes passarà pel centre de Sitges pels vols de quarts d'una del migdia. N'hem parlat amb el president del Foment. L'entrada El ral·li torna, amb algunes novetats i amb el compromís de tornar al port d’Aiguadolç l’any que ve ha aparegut primer a Radio Maricel.

La celebració del 700 anys de l'Hospital de Sitges ha servit també per afegir un nou producte al catàleg de vins del seu celler. Es tracta de l'Ancestral 1324, un vi escumós d'una sola fermentació ideal per aperitius o per abans de l'àpat. És el segon escumós de la gamma de productes del Celler de l'Hospital exclusivament de Malvasia de Sitges, que així ofereixen dues malvasies (dolça i seca), dos blancs (Blanc Subur i Llegat Llopis), jove i amb criança, i ara dos escumosos, també un de fermentació lenta (Monembasia) i aquest, acabat de veremar. Es tractat d'una petita producció, de només 500 ampolles, per continuar difonent una varietat cada cop més apreciada entre els especialistes. Ho hem comentat amb la responsable del Centre d'Interpretació de la Malvasia, Alba Gràcia, i l'enòleg del Celler, Albert de Sangenís. L'entrada L’Ancestral 1324, l’escumós jove de Malvasia de Sitges que entra al catàleg del Celler de l’Hospital ha aparegut primer a Radio Maricel.

El Centre d'Interpretació de la Malvasia ha acollit la presentació de l'11ena edició del Jazz Antic Sitges, un festival musical d'aquest gènere que entre el 20 i el 24 de març tindrà lloc a diversos indrets de la vila. Moltes de les propostes són gratuïtes o tenen un component didàctic, amb presència a les escoles o la col·laboració de Escola Municipal de Música, i un centenar de músics i 16 actes convocats. Els va explicar, acompanyat del regidor de Cultura Albert Oliver-Rodés, el responsable del certamen, Joan Pinós. L'entrada El jazz antic Sitges enfila l’11ena edició amb un centenar de músics ha aparegut primer a Radio Maricel.

Join us for a survey of three wines from Tamburini and a wonderful recipe featuring DOMA Roasted Red Pepper Strips! TAMBURINI Il Castelluccio, Italy Here is a fun fact! This crisp combination of Trebbiano and Malvasia grapes was an original Chianti blend. Straw yellow in color with greenish highlights, it has an intense and aromatic bouquet reminiscent of broom, banana, orange blossom and rose. It has a full-bodied taste, with a lingering aroma and a good level of acidity. Enjoy with light cheeses, fresh fruits, shellfish and light pasta or risotto. The colder this wine is when drinking it, the more tart it will taste so experiment with the flavor at different temperatures and tell us your preference! TAMBURINI TJ Rose, Italy This is the first wine produced by Emanuela and Michele. TJ Rose was created as a celebration of their marriage and the birth of their daughter, Miriadele. There is so much symbolism in this wine: the T for Tamburini; the J for Jermann; and the 3 hearts linked with each of their initials as a forever tribute to their family. This 100% Sangiovese rose displays a velvety bouquet reminiscent of fresh strawberries and a hint of violets. It has a full-bodied, harmonious and soft taste. We suggest to open it about an hour before serving to really give the wine a chance to “breathe”, allowing the tannins to soften and the flavors to become more pronounced. Enjoy with Focaccia, cold meats and fresh cheeses, first courses with white meats, crustaceans and fish (mixed cooked and raw), or a classic simple pizza. It is delicious served lightly chilled or at room temperature. TAMBURINI Il Massiccio, Italy Massiccio means big and strong so it is only fitting that we make it our featured wine this month. This big wine comes from our familiar Tuscany winemaker, Emanuela Tamburini, and is a blend of 85% sangiovese and 15% merlot. In this big and powerful wine you will smell aromas of figs, dried plums, vanilla, and a little pepper. Enjoy with red meats and red sauces or lasagna. The high tannins of this red combined with a fatty meat or an acidic red sauce will tone down the acidic nature of the Sangiovese grapes and create a very well-rounded meal.

To download the transcript CLICK HERE   In today's episode, we're joined by the renowned Master of Wine, Tim Atkin, in a long-anticipated conversation that uncorks the world of wine. Tim, known for his wit, expertise, and global wine adventures, takes us on a journey through the vineyards of Rioja. With anecdotes from his experiences and a touch of humor, Tim shares insights into his upcoming event on February 13th, featuring a lineup of Rioja's finest winemakers and their exceptional creations. Join us for an engaging discussion on Rioja's terroir, grape varieties, and Tim's personal take on the region. Get ready to savor the flavors and stories behind the wines that captivate Tim Atkin's discerning palate.    Explore the essence of Rioja even further by downloading Tim Atkin's comprehensive 2023 Rioja Special Report. Delve into the intricacies of the region's wines, vineyards, and Tim's expert opinions. Don't miss this chance to deepen your appreciation for Rioja's rich wine culture. Grab your report here and enhance your wine knowledge with Tim's unparalleled insights. Secure your spot to taste the best of Rioja wines at Tim Atkin's upcoming event on February 13th! You can purchase your tickets here   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead:   04.43: First wine article published 07.08: Tradition and innovation in the Tokaj region 15.45: The best of Rioja Wine event 19.00: Climatic differences between Rioja regions 23.46: Previous reports on wine regions 26.30: Vineyards in Chile 29.42: Laguardia, Elciego and Labastida - great wine towns of Rioja 32.35: San Vicente de la Sonsierra 34.12: To the east - Rioja Oriental 37.11: The white grapes of Rioja: Viura, Malvasia and white Garnacha 40.00: The myth of Rioja wines 43.45: Stemmed vs stemless wine glasses 44.58: Wine trends and peculiar traditions  Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST

No és una tasca gens fàcil, però es vol intentar, una vegada més. L'objectiu: ordenar la gran quantitat d'activitats culturals que es fan a Sitges per intentar, en la mesura del possible, que els esforços dels qui les organitzen no es perdin per la coincidència en el calendari. Això vol dir conscienciar també sobre la possibilitat de programar més enllà de divendres i dissabte, d'informar molt més a la ciutadania través de les xarxes socials, i de trencar, en definitiva, amb inèrcies de molts anys amb la finalitat de rendibilitzar molt més la intensa vida cultural de Sitges. Amb Xavier Lahoz, del col·lectiu 'Malvasia de llibres', impulsor de la iniciativa, n'hem parlat. L'entrada El repte d’ordenar un calendari cultural ple d’actes. L’associació Malvasia de lletres proposa un debat entre entitats i regidoria. En parlem amb Xavier Lahoz ha aparegut primer a Radio Maricel.

This show is an update to our previous shows on Greece. We hope to get you (re)started on your exploration of this ancient winemaking nation that has been reborn in recent years. Greek wines are unique, terroir-driven, and they harken back to the nation's ancient past and the very foundations of wine as a major part of the history in western civilization.   With recent investments and modernization, the wines are better than ever and are worth exploring. Map from the Wines of Greece Although the places and grapes can be hard to pronounce (we did our best

Grant Wood, wine educator and certified sommelier and Robert Tas review the wine list at Sorrel, an Italian contemporary restaurant located in Pac Heights that has earned a Michelin star thanks to Chef Alexander Hong. Grant spots some sensational sparklers, wines that are perfect for pairing with all things pasta, and some devilshly robust reds to take your dining experience to a whole new level of sumptuous.   Wines reviewed include: 2021 Ryme “hers” Vermentino from Carneros 2019 Idlewild Arneis, Lost Hills Ranch 2012 Malvasia by Kante in Venezia-Giulia  

"Petita història de la Malvasia de Sitges" és el títol del darrer conte dels mil i escaig que ha il·lustrat Pilarín Bayés. La il·lustradora viguetana ha tornat a dibuixar sobre Sitges (abans ho havia fet sobre Rusiñol i sobre la Festa Major), a partir d'una història que han escrit Noemí Milà i Alba Gràcia, i que es presenta en el marc del cicle Biblioteques en DO i de la Setmana de la Malvasia de Sitges. A prop de fer 83 anys, la Pilarín mostra una envejable energia i ganes de continuar creant, i ha recordat la malvasia com un producte de prestigi quan tenies visites a casa. L'entrada La Pilarin Bayés il·lustra la petita història de Noemí Milà i Alba Gràcia sobre la malvasia ha aparegut primer a Radio Maricel.

L'Angelina és una de les protagonistes de la campanya de la 9a Setmana de La Malvasia de Sitges que enguany posa el focus en el llegat humà i compta amb la participació de nou residents de la Residència de l'Hospital St.Joan Baptista, Alba Gràcia és la coordinadora del Centre d'Interpretació de La Malvasia organitzadora de les activitats i Mercè Comas, actriu reconeguda i amb qui hem parlat per telèfon, és l'ambaixadora d'aquests deu dies de tallers, tastos, maridatges, visites i activitats pensades i dissenyades per fomentar i divulgar aquesta varietat de raïm de Sitges que encara es manté viva i que genera productes de tot tipus més enllà del tradicional vi dolç de Malvasia de Sitges. L'entrada Angelina Vivó, Alba Gràcia i Mercè Comas. Tres dones lligades a La Malvasia de Sitges ha aparegut primer a Radio Maricel.

Tot just s'acaba de presentar al Gastronòmic Forum i dissabte s'en farà presentació oficial i tast al CIM en el marc de la Setmana de la Malvasia. Es tracta d'un paté gurmet fet amb Malvasia de Sitges i que evoca les postres de músic, per tant tradició i productes de proximitat. Ens ho explica Cristina Barbacil Mestres, directora de Comunicació de Mallart Artesans Xarcuters , una empresa familiar i artesanal originària de La LLacuna que amb 100 anys d'història en el món xarcuter des de fa cinc anys és també un projecte social de la Fuundació Mas Albornà. L'entrada Paté de Malvasia de Sitges, inèdit, artesà i fet per una empresa amb compromís social ha aparegut primer a Radio Maricel.

Welcome to an extraordinary episode of Lottery, Dreams and Fortune! In this interview, we dive into the incredible story of Niles Malvasia, a man whose life turned on its head when he and his wife won a staggering $1 million Powerball jackpot in 2018. But what truly sets Niles' story apart is his unwavering belief in the law of attraction.Niles Malvasia's story is not just about a lottery win; it's a testament to his belief in manifestation. Join us as Niles takes us on a rollercoaster ride through his life-changing experience, while sharing his insights into The Secret and the law of attraction. In this conversation, Niles reveals the exhilarating details of what it was like to have his lottery numbers called and how this astonishing windfall transformed his life. But more than that, he delves into the profound reasons behind his firm belief in manifestation.Niles Malvasia also recounts his fascinating experience appearing on the hit TV show, "My Lottery Dream Home." Get an insider's perspective on what it's really like to search for your dream property with host David Bromstad and how this added a new dimension to his lottery journey.If you're curious about the law of attraction, eager to learn the art of manifestation, or simply love inspiring success stories, this episode is a must-listen.What do you think of this lottery podcast interview? Comment below the video! If you have a story that you want considered for this podcast, email us today! Email Timothy Schultz's team at Contact@Timothy-Schultz.com. Meet your host, Timothy Schultz – a Powerball winner turned journalist! With Bullhead Entertainment, LLC, he's bringing you tales of triumph, with a focus on our mindset and the belief that anything is possible. Previous guests include game show winners, near death experience survivors, scientists, and several lottery winners. Subscribe now and embark on this incredible journey! **New Videos Every Week!!** SUBSCRIBE TODAY!SUBSCRIBE TO TIMOTHY'S YOUTUBE CHANNEL: https://www.youtube.com/timothyschultzLOTTERY WINNER INTERVIEWS: https://www.youtube.com/playlist?list=PLtW0y2ulAs_JbdM9xNBsaxKyn7puGsQgQTIMOTHY SCHULTZ'S SOCIAL & WEBSITE:Instagram: https://www.instagram.com/officialtimothyschultzTikTok: https://www.tiktok.com/@timothyschultzX: https://twitter.com/Timothy_SchultzThreads: https://www.threads.net/@officialtimothyschultzWebsite: https://www.timothy-schultz.com/Join Newsletter Updates: https://us16.list-manage.com/subscribe?u=52734d8016e26cb6ce838d583&id=054ca4aeedWATCH NEXT:Lottery, Dreams and Fortune Episodes:○ INTERVIVEW WITH $45 MILLION LOTTERY WINNER JOHN FALCON: https://youtu.be/FShQmzg8JTE○ PODCAST INTERVIEW WITH $50 MILLION LOTTERY WINNER RANDY RUSH:

Us oferim, íntegre, el pregó de la festa de la verema d'enguany, declamat per Alba Gracia, coordinadora del Centre d'Interpretació de la Malvasia de Sitges. Com molts esperaven l'Alba ens deixà una lliçó d'història, i una declaració d'amor a la malvasia sitgetana. Introduí la pregonera el nou president del Foment de Sitges, David Rosell, i va cloure l'acte l'alcaldessa Aurora Carbonell. L'entrada Un cant d’amor (i una lliçó d’història) a la malvasia. El pregó de la verema d’Alba Gracia ha aparegut primer a Radio Maricel.

As suggested by patron Keith S, this week we take a detailed look at Madeira, the Portuguese island that makes a unique and delicious fortified wine! We discuss the very important history (it's why the wine is made the way it is, so even if you hate history, don't skip that part!), the geography and climate of this far-flung island, the grapes that thrive here, and the unbelievable way this fortified wine has been made for centuries. Photo: Frasqueira Madeira, Boal 1977. Source: Getty Images (canva) From the single varieties, to dryness levels, to aging levels, we give a broad overview of this complex wine. We share the facts about the wine and sprinkle in commentary about why we love it so much. There is always a bottle around here for a reason (and part of that reason: you can open it and it won't spoil for months and months…!).   Ditch your idea of cheap cooking versions, this is the real Madeira and we hope this inspires you to try it!   As promised here is a list of the Madeira brands: HM Borges, Henriques & Henriques, J. Faria & Filhos, Justinos, Don Pablo, Pereira d'Oliveira, Barbeito, Broadbent, Madeira Vintners, and Madeira Wine Company (owns Blandy's, Cossart Gordon, Miles Madeira, Atlantis) Photo: The HM Borges Sercial and the Caracol from FitaPreta, DOC Madeirense. Credit: WfNP Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. The holidays will be here before you know it -- plan ahead and order great wines for the season today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

L'azienda Agricola Le Marie produce un vino unico, tramandando dal Medioevo la tradizione della coltivazione della vite ai piedi delle montagne. Ci troviamo a Barge, un antichissimo borgo in provincia di Cuneo, ad una cinquantina di chilometri a nord – ovest di Barolo, vicinissimo al confine con la Francia e ai piedi del Monviso.I vini dell'azienda nascono nella frazione di Assarti, da secoli zona vocata per la coltivazione della vite. Dalla storia infatti riaffiora un documento stilato il 27 agosto 1203, che testimonia il pregio e la fama che già allora godevano i vini prodotti sulle terre chiamate di Eyssart (ora Assarti). I dieci ettari di vigna, che si trovano tra i 350 e i 450 metri, godono di una felice posizione e di un clemente microclima che favoriscono la perfetta maturazione delle uve. Inoltre la vicinanza alle montagne, favorisce un'elevata escursione termica che permette la produzione di vini freschi e profumati. La famiglia Raviolo per prima ha cercato di puntare su un'uva così particolare e unica ricreando nuove piante partendo dagli innesti dei vecchi ceppi. Questo vitigno, che era chiamato comunemente Malvasia, è poi stato classificato dall'Università di Torino e appellato con il nome Malvasia Moscata. Ad oggi il Blanc de Lissart è il vino più conosciuto e rappresentativo dell'azienda.

This show is a recap of the wine experiences that we had while spending three weeks in Portugal and tasting through as much of the wines from that country as we could!   Our itinerary included:   The Algarve in the southern part of the country – a beautiful, dramatic seaside area with sandstone and limestone cliffs, which drop into the sea. There, we stayed in Lagos, a lovely town with excellent food and some fantastic wine bars including Mosto (the best!), Taninos (also quite good), and Barbosa restaurant.   Other great restaurants were Pomo Italian and La Piazzetta Pizzeria Italiana in Odiaxére near Lagos (both run by real Italians with good Italian wine!), and Saffron Indian Restaurant. Mosto Wine Shop in Lagos   Although we found that the native wines of the Algarve weren't for us, we did have great bottles from Peninsula de Sétubal, Dão, and Douro, and some great Madeira and Port.     Then we spent a week in Cascais, outside of Lisbon. We visited the wine regions of Colares and Évora, a sub region of the Alentejo region.   I loved the wines of the oldest co-op in Europe in Colares – Adega Regional de Colares, which has helped keep winemaking alive in this small region and in Évora/Alentejo, the magical wines of Fitapreta.   This pod is full of travel tips and our recommendations of specific wines if you happen to be heading to central and southern Portugal. Enjoy!   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

Indie Wine Podcast episode 19 - Sebastian Erggelet - Erggelet Brothers. Sebastian Erggelet along with his brother Julian, make up Erggelet Brothers.  They recently built a new winery in Brentwood, in the heart of Contra Costa County and are making really balanced, classically styled, lower intervention wines from Mataro, Carignane, Zinfandel and Malvasia.  Everything coming from within a few minutes of the winery.  They have also been planting a new vineyard at the farm the winery sits on, concentrating on grapes they feel will work well in the Contra Costa conditions.  As Sebastian mentions, there isn't a historical precedent for certain white varieties in the area.  We discuss growing up in Germany, ending up in California and making wine in Contra Costa amongst other topics.  You'll hear a little tour of their new vineyard before we go inside to sit down and a little bit more at the very end.  You can find their wines at erggeletwine.com and on instagram https://www.instagram.com/erggeletbrotherswine. Follow the podcast https://www.instagram.com/indiewinepodcast or email indiewinepodcast@gmail.com with questions, comments or feedback. If you'd like to support the podcast further, please tell your wine friends about it and rate the podcast wherever you're listening if you like what you hear or donate on Patreon at - https://www.patreon.com/IndieWinePodcast or Spotify at - https://podcasters.spotify.com/pod/show/matt-wood4/support to allow more episodes, more travel and to help defray other costs. Thanks. https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547 https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb. https://linktr.ee/indiewinepodcast --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

El proper 16 de juliol Sitges celebrarà la Festa del Carme, la patrona de la gent de mar amb la tradicional processó marinera que surt del Port d'Aiguadolç i arriba fins a Terramar. Les entitats que històricament organitzaven actes en motiu de la Mare de Déu del Carme, Port de Sitges, Centre d'Interpretació de la Malvasia i la Confraria de Pescadors enguany s'han unit sota un únic programa i començaran els actes divendres 14 i dissabte 15 amb dues sessions de maridatge de Malvasia al CIM. L'entrada La Festa del Carme recordarà el lligam Malvasia i mar ha aparegut primer a Radio Maricel.

Enric Bartra és des de fa 30 anys una de les veus que més ha lluitat pel reconeixement de la malvasia de Sitges. Deixeble del recordat Antoni Almirall, va empaltar-la a vinyes familiars a Sant Pere de Ribes per estudiar-la, i s'ha convertit en un incansable divulgador d'aquest raïm i de les seves grans possibilitats. Ara, que d'1 celler i 2 hectàrees s'ha passat a 40 cellers i 123 hectàrees, es pot definir la malvasia de Sitges com un cas d'èxit, i així ho ha explicat com a investigador de l'Incavi davant de la Societat Americana d'Enologia i Viticultura, reunida a la vall de Napa (Califòrnia). L'entrada Enric Bartra presenta la malvasia de Sitges com a cas d’èxit a la societat americana d’enologia i viticultura ha aparegut primer a Radio Maricel.

La Malvasia de Mar, el projecte del Celler de l'Hospital amb el Port d'Aiguadolç per envellir vi sota l'aigua, ja està al carrer. Per això, durant els propers dies, el Centre d'Interpretació de la Malvasia convoca diversos tastos per donar a conèixer el producte, que incorpora unes característiques sorpresives. A més, s'han reservat 150 ampolles que estan a la venda a 48€. N'hem parlat amb la responsable del CIM, Alba Gràcia. L'entrada El CIM fa tastos de la nova Malvasia de Mar ha aparegut primer a Radio Maricel.

Jordbærsæsonen er i fuld gang. Søren & Søren undersøger i denne sidste episode af Søren Franks Vinkælder hvilken vin, som passer bedst til det danske nationalbær. Vi smager følgende vine:   2021 Moscato d'Asti “Sant'Ilario, ”Ca d'Gal   (185 kroner, Adriat vinimport) 2021 Brigantino, Malvasia di Casorzo, Accornero (150 kroner, 130 kroner v 6 fl., Vinova) 2022 Brachetto d'Acqui, Braida (120 kroner v 6 fl, Philipson wine) 2021 Jurancon La Juscle, Domaine Vignau (168 kroner, Sigurd Müller)2020 Riesling spätlese, Niederberg Helden, Schloss Lieser (169 kroner, Domaine Brandis)   2017 Vouvray moelleux “Foreau”, Clos Naudin (375 kroner, 295 kroner v 3. fl, Vinova)   See omnystudio.com/listener for privacy information.

Welcome to Episode 1381 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Fanny Breuil interviews Elena Pantaleoni. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? More about the Co-Moderator - Fanny Breuil Fanny Breuil is from Angers in the Loire and have always been into wine. She studied agronomy engineering and oenology. First, she worked as a winemaker (France, Italy, Chile) and then as a salesperson for a wine importer in the USA. In 2008, She founded her company Genuine Wines with a deep willingness to help winegrowers located in lesser-known or underappreciated wine regions (but that had great potential). She started with Jura and Emilia Romagna. Since then she has been helping them with their export markets as part of each team. These are French and Italian domaines. Aside from her main activities within export, she also has a small Italian wine importing venture in France; she also works on Labadens, a wine project, she makes wines along with Thomas Oui, a fellow wine lover.” If you want to learn more you can by visiting: Facebook https://www.facebook.com/GenuineWines Instagram fannybreuil Twitter fanny_breuil LinkedIn https://www.linkedin.com/in/fanny-breuil/ Website https://genuinewines.com/en/blog/interview-with-fanny-breuil/ About today's guest producer: Elena Pantaleoni Elena Pantaleoni was born in Piacenza in 1965. She is native to Colli Piacentini where she makes wines today. She is the last of three siblings and has a brother and a sister. She first started working with books and music and had her own store in Piacenza. In 1991, Elena Pantaleoni took over the family estate, La Stoppa, located in Rivergaro on the first slopes of the Apennins mountains and works accompanied by Giulio Armani. The Domaine extends over 58 hectares, of which 30 are planted to vines, and the remaining 28 are left to nature. La Stopa was bought by her family in 1973 and before was run by a lawyer named Giancarlo Ageno who discovered the place to be apt for winemaking and started the production of wines with significant and curious names such as Bordò, Bordò bianco, Pinò. Since the mid-nineties La Stoppa decided to mainly cultivate the local grape varieties : Barbera and Bonarda for reds, Malvasia di Candia Aromatica, Ortrugo and Trebbiano for the whites. All focus is made on the work in the vineyards, managed accordingly to the organic methods certified by Suolo and Salute. To learn more visit: Facebook https://www.facebook.com/LaStoppadiElenaPantaleoni/ Instagram https://www.instagram.com/agricolalastoppa/ Twitter https://twitter.com/LaStoppa Website https://www.lastoppa.it/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Tra le più antiche dell'Alto Adige, uniamo l'arte vinicola rispettosa della tradizione, con uno spirito coraggioso per il futuro ed un'attenta sostenibilità. Siamo un'azienda a conduzione familiare di quinta generazione. Le nostre radici sono profondamente radicate nella storia, nella nostra regione e nella passione per il vino. La nostra famiglia possiede ca. 25 ettari di vigneti a Niclara, Cortaccia e Magré, tra i 210 e 1.000 metri di altitudine. Inoltre, riceviamo uve da circa 58 viticoltori da un totale di 60 ettari di vigneti. Quest'attitudine ci impone cura e lavorazione attente delle risorse che la natura ci offre ed una conoscenza profonda dell'interazione ottimale tra la lavorazione del suolo, le condizioni climatiche e le varietà di vite.Il nostro obiettivo è quello di sottolineare le caratteristiche delle uve, senza alterare il carattere dei vitigni e delle varietà. Produciamo vini molto orgogliosi che sanno da dove provengono e che sopravvivono alle mode passeggere grazie alla propria unicità.

La nostra famiglia è da sempre dedita all'agricoltura con DNA langarolo e contadino. Siamo a Treiso, comune indipendente da Barbaresco dal 1957, nel cuore della zona di produzione di una delle primeDOCG italiane, il Barbaresco, figlio del re Nebbiolo, la varietà che più di ogni altra ha delineato edelineerà la storia delle nostre colline e della vitivinicoltura nazionale ed internazionale. Noi siamo figlidi questa terra e di questo vitigno. Lo spirito di continua ricerca, in vigneto e poi in cantina, la passione, l'impegno e la dinamicità innovativa sono le nostre costanti. Ne sono un piccolo esempio le 3 vasche di raccolta di acqua piovana per circa 300.000 litri cheutilizziamo - invece di usufruire dell'acqua pubblica - per effettuare i nostri trattamenti in vigneto.Senza dimenticare il parco attrezzature agricole con trattori di ultima generazione che consentono unnotevole risparmio energetico. E le coperture in giardino pensile perenne fatte sull'ultimo ampliamento della cantina che consentono un più naturale controllo delle temperature dei locali.Mentre in cantina, l'inizio della ricerca per la selezione di un lievito indigeno naturale nostro daconservare, utilizzare e moltiplicare negli anni a venire.E non in ultimo la conversione che stiamo portando avanti per avere tutte le nostre vigne coltivate inagricoltura sostenibile. Tutte queste evoluzioni che portiamo avanti nel nostro lavoro si uniscono all'orgoglio di essere ormaigiunti alla terza generazione di coltivatori della vite. La filosofia però non è cambiata: solo varietàautoctone tipiche delle nostre terre ed in particolare Nebbiolo, Barbera e Dolcetto che coprono l'85%della nostra produzione. Tutte le uve che utilizziamo provengono dai 42 ettari di terreni di proprietà suddivisi tra i comuni di Treiso, Barbaresco, Neive, Neviglie ed Alba.

Siamo Franco e Mario Accorsi, siamo fratelli, siamo agricoltori e vi diamo il benvenuto a Fondo Bozzole, la nostra azienda agricola che si trova nelle campagne di Poggio Rusco, nell'Oltre Po Mantovano dal 2007 abbiamo iniziato a vinificare le nostre uve per produrre Lambrusco Mantovano, nel modo migliore.Essere Agricoltori per noi va ben oltre il salire sul trattore, significa essere parte della Natura, osservarla, lasciarla scorrere senza entrare in competizione.Essere Agricoltori per noi è la consapevolezza che il cibo viene dalla terra, dalle infinite relazioni e sinergie che esistono tra suolo, animali, piante, acqua, tra il sole e il buio, tra il visibile e l'invisibile.Essere Agricoltori per noi significa essere certi di poter offrire un prodotto buono, sano e di qualità perchè abbiamo capito che dalla Natura si ottiene tutto ciò di cui abbiamo bisogno.

The next time you are at an Italian restaurant, do yourself a favor and reach for a Salice Salentino! Never heard of it? Well, now's a great time to find out more. Hailing from the Puglia area of Southern Italy, Salice Salentino is a wonderful, rustic wine that will make red wine lovers, Italian food lovers, and basically anyone who likes food and wine, rejoice! Made from the Negroamaro grape which is almost exclusively found in Italy and widely grown in Puglia, Salice Salentino is a wine known for depth, character, chewy tannins, and excellent acidity. Carmela shares some of her fond memories of trips to see family in Puglia, and then we talk about foods that will perfectly pair with this underrated red. If you think you know Italian wine but don't know Salice Salentino, we suggest you listen in to learn more! Wines reviewed in this episode: 2018 Marchese di Borgosole Salice Salentino Riserva, 2018 Cantele Salice Salentino Riserva, and 2011 Taurino Salice Salentino.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Cifero è una storia di famiglia che affonda le sue radici nel lontano 1958, quando un giovane ragazzo, nell'immediato dopo guerra, investì tutto nella terra e nell'agricoltura. Un agricoltore convinto e appassionato, curioso e audace. Un visionario per il suo tempo che capì fino in fondo cosa volesse dire andare in direzione contraria, in modo ostinato ma consapevole, facendo propria la tradizione ma guardando sempre oltre. Proprio per la sua astuzia nel suo paese di provenienza si guadagnò l'appellativo di Cìfero.L'azienda vinicola si estende per circa 35 ettari al confine tra il comune di Colonna, il più piccolo per estensione dei Castelli Romani e il comune di Zagarolo, a circa 300 m s.l.m., in una zona lambita costantemente dal vento e dai raggi di sole, in un ambiente pedoclimatico particolarmente favorito.In un unicum di continuità la storia più recente ha il suo inizio nel 2010, quando i nipoti di quel giovane ragazzo, Maria Laura e Luca, decidono di intraprendere la stessa strada che, circa 50 anni prima, fu del nonno dedicandosi in pieno all'azienda di famiglia. Prende luce così un importante progetto vitivinivolo, che parte dal rinnovamento totale delle strutture aziendali, avendo come obiettivo finale quello di produrre vini di qualità.Tra i vitigni sono presenti autoctoni, non autoctoni e internazionali. La scelta, nello specifico, è ricaduta su Malvasia Puntinata del Lazio, Cesanese, Trebbiano Verde, Vermentino, Montepulciano, Sauvignon Blanc e Syrah. La cantina Cifero mira a essere, nel medio termine, punto di riferimento per il made in Lazio di qualità, conciliando i collaudati insegnamenti della tradizione con le più moderne tecniche di innovazione, soprattutto in ambito di sostenibilità ambientale e energetica.

Siamo a Salina nell'isola del film “Il postino” con Massimo Troisi e Philippe Noiret; siamo in un'isola che non si riesce a capire se è più bella per il suo mare o per la campagna. Un'isola che è stata e continua ad essere di agricoltori e non di pescatori, dove il terreno vulcanico, la brezza marina e la sapiente opera dell'uomo ci regalano prodotti di pregio, specialmente la vite ci dà il prodotto più esclusivo: la Malvasia delle Lipari, famosa nella classica versione dolce ma apprezzata anche come vino secco. Non c'è solo Malvasia a Salina, ci sono altri vitigni del territorio come il Corinto Nero, l'Inzolia, il Cataratto, i Nerelli Mascalese e Cappuccio carichi della brezza marina e della mineralità del suolo. È a Salina che inizia la storia di Pietro Colosi assieme al padre nel 1980 acquista 4 ettari in contrada Capofaro che col tempo sono diventati 10 ettari vitati fino a Porri, in un ambiente unico al mondo con le sue vigne a terrazze su muretti a secco in pietra lavica. Nel 2004 Cantine Colosi decide di realizzare a Salina una cantina di vinificazione scavata nel terreno; scelta ecosostenibile, a favore dell'ambiente paesaggistico. Da qui escono la Malvasia Doc nella versione Passita e Naturale, il Salina Bianco e Rosso, il Secca del Capo (versione secca della Malvasia). Oggi, alla terza generazione, tutta la Famiglia Colosi è impegnata nella conduzione dell'azienda: Pietro junior, enologo insieme al padre Piero gestiscono la cantina a Giammoro e Lidia, fedele compagna di Piero, si occupa della parte commerciale con l'aiuto della figlia Marianna.

The Cogill's love a good destination murder mystery and “Glass Onion, A Knives Out Mystery” is perfect example of style, substance, and cinematic flairThey also can't get enough of Jennifer Coolidge in, “White Lotus: Season 2,” who recites one of the greatest lines in recent  memory.Sommelier, Hayley Hamilton Cogill, recalls her trip to Santorini, Greece and can easily envision Kate Hudson sitting poolside drinking a refreshing Sigalas Assyrtiko.For the “White Lotus” pairing it's a beautiful Malvasia from Salina in the northwestern part of Sicily. 

Quand le comité interprofessionnel des vins de Corse m'a proposé de donner une voix aux acteurs du vignoble, j'ai tout de suite été séduit. C'est vrai : depuis l'âge de 16 ans, c'est-à-dire depuis mon premier stage en cuisine, j'entretiens une relation charnelle avec la Corse. C'est donc tout naturellement que la mise en avant du vignoble et de son évolution m'intéresse. Avec une telle variété de cépages et de climat, on pourrait penser qu'à elle seule, la viticulture corse a autant de diversité que celle du vieux contient.  Premier épisode d'une serie au long cours : Manu Venturi, Domaine Vico et Clos Venturi, situé à Ponte-Leccia. Un épisode passionnant avec un colosse de la viticulture Corse. Nous avons parlé d'harmonie, de diversité géologique, d'adaptation, d'ergonomie, de fonctionnalité du travail, de précision, de commerce... Un épisode qui donne soif!

Es ist frisch draußen, oder? Zeit, um unsere alte Teneriffa-Folge mal wieder hinter dem Ofen herzu kramen. Auf der Kanareninsel herrscht das ganze Jahr ein wunderbares Klima. Perfekt für alle, die aus dem grauen Winter entfliehen wollen. Ihr habt keinen Urlaub mehr? Kein Problem. Dann geht es jetzt zumindest für 37 Minuten Teneriffa Urlaub für die Ohren. Ein Kontinent im Kleinen erwartet euch. Es gibt Essen aus Venezuela, Küstenstraßen wie in Südafrika, Wanderwege wie in Österreich oder tolle Natur wie im asiatischen Dschungel. Zudem gibt es verschiedenste Klimazonen. Vom Surf-Urlaub bis zur Schneeballschlacht ist alles möglich bei einer Teneriffa Reise. Und als gewisses Extra gibt es noch eine Portion Mondlandschaft obendrauf.Spoiler-Warnung - wir sind absolute Teneriffa Nord Fans. Die besten Wanderwege durch das Anaga- oder das Teno-Gebirge gibt es in der Folge genauso zu entdecken wie seltsame Vokabeln. Was sind denn nun Guachinchen, wo fährt der nächste Guagua und was hat Shakespeare eigentlich mit Malvasia zu tun?

Malvasia isn't a grape variety, nor is it a family of grape varieties: it's a group of grape varieties which happen to have the same name. Some of them are related, some of them are not. Every style of wine is made, from white to rosé to red to sweet to fortified to sparkling. Welcome to the strange world of Malvasia!

Welcome to Episode 1162 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Kevin Di Lucente Interviews Michele Travaglini. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator Kevin di Lucente is an experienced wine sales professional with 12+ years of demonstrated industry success; honors, certifications, and ambassadorships with Vinitaly International Academy, Italian Wine Central, and Society of Wine Educators To learn more visit: Instagram - kdilucente LinkedIn - https://www.linkedin.com/in/kevin-di-lucente-jr-a830712a/ About today's guest producer: Pierluigi Travaglini “We have been winemakers for 3 generations and we produce authentic and identity wines by cultivating only native vines. In our cellar we work the Tintilia , a historic Molise grape that draws its origins from this region, and the Fiano, Malvasia, Trebbiano, Moscato and Multipla varieties. We are, before many other things, a family that over the years has given life to what is now Tenute Martarosa. Ours is a story written by several hands, where everyone is the author of an engaging chapter. The experience and passion for our work have given us the opportunity to witness the birth of a new wine every year. But also, and above all, the ability to recognize beauty in the simplicity of things. And we want to tell about this beauty, inviting you to taste the flavors of an authentic tradition of which we aspire to be the custodians.” To learn more visit: Facebook https://www.facebook.com/tenutemartarosa Instagram https://www.instagram.com/tenutemartarosa/ Website https://www.tenutemartarosa.com/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Follow Italian Wine Podcast for more great content - winery interviews from the Clubhouse sessions! Psssst…FYI, this show is our most popular show, find out why by tuning-in!

Welcome to Episode 1136 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Peggy Baudon interviews Francesca Accornero. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator "I am relatively new to wine, having stumbled into it by default. I recently returned to bartending after a stretch of years teaching then followed by having two children. Bartending in the food/wine industry offered the chance to re-enter the work world in the evenings while allowing time to be with children in the day. The opportunity to work with wine again sparked a curiosity and an itch to learn more and more about it. Although I intended bartending to be a stop-gap measure of a job until I could return to full-time classroom teaching, the realization occurred that the food and wine industry is a pursuit where complete satisfaction could be gained by pouring wine and making people incredibly happy. Thoughts of starting to build a new career in wine began to percolate. When people look back on their lives, one common regret is not having done the things we wish we had. And with a window of a handful of years until I had planned to return to the teaching profession, the decision to change course and take a leap into the wine world was joyfully made.” (Peggy Baudon) To learn more visit: Instagram @peggybaudon Twitter @peggybaudon LinkedIn linkedin.com/in/peggy-baudon-dipwset-b6aa84199 About today's guest producer: Francesca Accornero represents the 6th generation of winemakers of Accornero. Her family's winery is located in the beautiful commune of Vignale Monferrato in the province of Alessandria, between the Tanaro River and Po River. They farm over 30 hectares of land and produce a range of wines: from Malvasia di Casorzo, Freisa, Barbera, and others which, of course include Grignolino. Francesca and her family have been very successful with this difficult grape - described as an ‘anarchist' grape by Luigi Veronelli. Accornero's work with Grignolino has obviously solved the puzzle of this difficult grape. Ian D'Agata describes Accornero's Bricco del Bosco Grignolino as “a spectacular wine… that showcases the variety's many charms. It is refined, lifted and perfumed: or in a word, beautiful. It is light on its feet but penetratingly precise… exactly what a Grignolino should be about.” To learn more visit: Facebook https://www.facebook.com/aziendaagricolaaccornerovini Website - https://www.accornerovini.it/en/rassegna-stampa/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

This week's show is short but extremely valuable! We tell you about one of the best value regions in the wine world: Lisboa, the area around Lisbon in Portugal.   Although it has extensive hills and regional variation in climate, the real action is less in the smaller DOCs (Denominacão de Origem Controlada) and more within the larger Lisboa IPR (Indicação de Proveniência Regulamentada or Protected Designation of Origin). Using the freedom of the larger IPR, winemakers are making spectacular blends of native and international grapes for prices that seem too good to be true.   The city of Lisbon. Photo: Pexels   The pressure is off to feel like you have to age these wines, spend a lot of money, or save these bottles for a special occasion. For less than US$10 you can often get a lovely bottle of red or white that drinks above its price point and is great for weeknight drinking.    Here are the show notes: We give an overview of the Lisboa Region Location: It's the wine region around the capital of Portugal, Lisbon. It extends 150 km/93 miles up the coast, following the Serra de Montejunto, which go north from Lisbon, and divide Lisboa in half. Wines near the Atlantic side in the west are influenced by strong winds, mists, and weather. On the other side of the hills, the climate is warmer and the ripening more predictable (the wines are often better!) One of Portugal's most prolific regions (there are many co-ops here), until recently it was called Estremadura and was relatively unknown until it changed the name of the IPR to Lisboa, making it easier to recognize on the shelf Wine has been made in the region since the Phoenicians and regions around Lisbon became famed in England over the centuries but have lost much of their cachet Map: Wines of Lisboa   Terroir: Lisboa is a large, hilly, varied region with two main soil types: clay-limestone and clay-sand Due to the mountains and Atlantic influence, there are hundreds of microclimates so wines come in many styles The climate is either marked by strong Atlantic influence on the coast with high winds and fall rains OR by a Mediterranean climate, when the vines are protected by the Montejunto   Grapes: More than 30 grape varieties are used, the majority for white wine production. Almost all are blends. The main grapes include: Whites: Arinto, Fernão Pires, Malvasia, Seara-Nova, Vital with Chardonnay, Sauvignon Blanc and other international whites. They tend to favor the Arinto grape and can have richness but with balanced acidity to go well with seafood. Reds: Alicante Bouschet, Aragonez, Castelão, Tinta Miúda (Graciano), Touriga Franca, Touriga Nacional, Trincadeira with Cabernet Sauvignon, Syrah, Merlot and other international reds. Reds are known to be quite fruity but with balanced acidity and tannin and no to low oak treatment Arinto grape. Photo: Wines of Portugal    Subregions: There are nine DOCS within a short drive of the capital city South, very close to Lisbon: Bucelas, Colares and Carcavelos Center: Alenquer, Arruda, Lourinhã, Óbidos, Torres Vedras North: Encostas d'Aire   Photo: Courtesy of MC Ice Here is a short summary of the DOCs: Bucelas: “the prince of Portuguese wine” this is the best of Lisboa's regions for white wine and as such, it's delimited only for whites. Arinto dominates and is likely native to here. The wines are like citrus and they have high acidity with salinity, minerality and sparkling Bucelas is also made successfully in the region. This wine was famed during the Age of Exploration, cited by Shakespeare in Henry VI, and a favorite of the royal family in England under King George III   Colares: Very close to Atlantic, northwest of Lisbon, there are only166 acres/67 ha left to this DOC. The area gained fame because it was one of the only places in Europe never touched by phylloxera -- its loose sandy soils allowed ungrafted Ramisco vines to thrive on coastal sand, even while everything else perished. The sandy soils have clay underneath to hold the grapes in the ground. The Malvasia Fina grape makes aromatic whites, and the famed red is the flavorful, tannic Ramisco with Castelão   Photo: Sands of Colares, (c) Wines of Portugal   Carcavelos: A small area of just 47 acres/19 ha, Carcavelos is west of Lisbon and the area is pretty much gone because of urban sprawl, although some producers are reviving the fortified sweet wine of Galego Dourado, Ratinho, Castelão and Arinto. The wine can be vintage or non-vintage, white or red     Center of the Lisboa IPR: Alenquer: The most esteemed of the sub-regions with Bucelas, Alenquer is an inland region on the southeast side of the Serra de Montejunto. The mountains shield Alenquer from cold, Atlantic winds. The warmer climate ensures good ripening of red grapes, although aromatic whites and rosé are also made in Alenquer. The wines are blends of the main grapes (mentioned above)       Óbidos: Located near the Peniche peninsula, west of the Candeeiros mountains, and an hour north of Lisbon, this very windy and cold area is close to the coast and makes top sparkling wines. Cold, wet winds, and high humidity seep in through breaks in the mountains, making viticulture a challenge. The moisture promotes vigor, so it is very hard to make quality dry wine here, although some producers are trying to make red.       Arruda: Behind hills, protected from storms, Arruda makes red and whites (mainly blends) from indigenous and international grapes. The reds are better known than the whites.     Torres Vedras: A bulk wine region of red and white grapes. Most of the wines are designated Vinho de Mesa even though it is a DOC     Lourinhã: Windy and cold, the grapes don't ripen so this area is demarcated for Aguardente or Brandy. The sauce is made from the Tália varietal, which is Ugni Blanc (also used to make Cognac and Armagnac) North Encostas d'Aire: On limestone slopes and hills in the western Candeiros and Aire Mountiains, this DOC makes full, fruity reds, and acidic but ripe whites from traditional grapes. It's the largest DOC in Lisboa.   Lisbon, Photo: Pixabay Bonus: MC Ice was just there so he shares some advice on food and wine pairing!    Lisbon is a great city to visit and it's easy to get to the wine regions. Better yet, it's SO affordable that traveling there nightly through your glass is 100% attainable!   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes    

Welcome to Episode 1075 Marc Millon interviews Elija Muzik of Cantina Muzic in this episode of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's winery: Our company is located in San Floriano del Collio, a small village on the highest hills of Collio production area. Our winery is focused on white wines. Local varieties include Ribolla Gialla, Friulano and Malvasia, and international varieties include Pinot Grigio, Sauvignon and Chardonnay. We also produce a Collio Bianco: a blend of the three local varieties that age in oak barrels for six months and one year in bottle before sale. A small part of the production is also dedicated to red wines: Cabernet Sauvignon, Merlot and Cabernet Franc. Our winery follows all the production phases: we work 24 hectars of vineyards, and produce about 110.000 bottles of wine per year. Our company is a family company: Ivan is the owner that runs the estate with his two sons Elija and Fabijan. Fabijan also focuses on the cellar production. Orieta (Ivan's wife) works in the office and carries out all the administration responsibilities. To learn more visit: Website: www.cantinamuzic.it Instagram: muzic_wine Facebook: https://www.facebook.com/people/Muzic/100057230780312 More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!