Podcasts about merlots

In dieser Folge von Bei Anruf Wein widmen sich Tobias und Michael dem Merlot – eine der weltweit meistangebauten Rebsorten, deren Weine oft unterschätzt werden. Die beiden Hosts von Bei Anruf Wein beleuchten Herkunft, Verbreitung und die typische Stilistik eines Merlots, erklären die genetische Verwandtschaft zu anderen Bordeaux-Rebsorten und diskutieren, warum Merlot sowohl als reinsortiger Wein als auch als Cuvée-Partner glänzt. Dazu liefern die beiden einen kleinen Exkurs in die Vogelkunde.+++ WEINFREUNDE.DE +++>> MERLOT WEINE>> DER WEINFREUNDE WEIN DES JAHRES: LES PINS VON EDMOND DE ROTHSCHILD>> ÜBER WEINFREUNDE++++ WEINFREUNDE MAGAZIN +++>> MERLOT+++ UMFRAGE +++Bitte nehmt hier an unserer kurzen Umfrage zum Bei Anruf Wein Podcast teil:https://de.surveymonkey.com/r/M7PK2ZL+++ Bitte abonniert den Podcast und gebt eine Bewertung ab. Danke! +++Produktion und Schnitt: Andreas Hagelüken

Tonight we are exploring Merlot wines. Merlot normally has a nose of red plum and cherry in cooler climates to blackberry and baked fruits in warmer climates, with notes of vanilla and spice from oak aging. As it ages, you will get notes of chocolate, meatiness, and tobacco.Merlot is smooth compared to its half-sibling Cabernet Sauvignon. The warmer the region it is grown, the smoother the tannins, higher the alcohol and body, and the darker the fruit flavors.Tonight, we are enjoying two Merlots: 2020 Monterra, Merlot. Purchased at Trader Joe's for $6.99. This wine comes from Monterey, CA. Cellar Tracker says “Not too shabby for a $7 wine”. Many reviews said aromas of cocoa and floral. Tastes of cherry cola, plum, chocolate. Soft tannins and fruit forward. Alki 2018 Merlot. This wine was purchased at Costco for $14.99. The wine comes from the Columbia Valley, WA. 90 rating from the Wine Enthusiast. Aromas of Caramel, vanilla, spice, and brooding black cherry. Luscious but well-balanced fruit and oak flavors follow and unfold in equal measure from start to finish.Next week we will have a totally blind tasting. Dennis will pick out a wine for Denise and she will pick out a wine for Dennis. We will go through the tasting process.

Jessica Kogan knows it. Listen to her, and you will know it. I did.  

Recorded LIVE - 2/25/2024 On Episode 260 of the Almost Sideways Movie Podcast, the four of us were LIVE in Las Vegas to celebrate the announcement of the 2023 Almost Sideways Movie Awards!!! Who will have a shot to win some Pinots? Who did win Pinots in our minor "debated" categories? Who won Merlots for the worst of the year? Why did we think it was a good idea to rely on hotel WiFi? Why was security in our hotel room during our live recording? What a wild show it was!!! Due to the hotel WiFi, the audio for this podcast isn't super high quality. Just a warning... Stay tuned for the winners of the major awards in 4 weeks. Here are the highlights: (6:30) Best Supporting Actor - NOMINEES (14:30) Best Minor Character - WINNER (24:00) Biggest Stickman - WINNER (33:15) Best Supporting Actress - NOMINEES (39:10) Most Nicolas Cage Performance - WINNER (46:10) Worst Performance - MERLOT WINNER (53:10) Best Original Screenplay - NOMINEES (57:00) Most Disappointing Film - MERLOT WINNER (1:04:00) Best Adapted Screenplay - NOMINEES (1:09:10) Most Surprising Film - WINNER (1:16:55) Best Actor - NOMINEES (1:24:15) Biggest Douchebag - WINNER (1:32:35) Most Watched YouTube Reviews - TOP TEN (1:38:25) Most Punchable Face - WINNER (1:47:50) Best Actress - NOMINEES (1:53:15) Best Scene - WINNER (2:05:25) Best Ensemble - NOMINEES (2:11:30) Highest WAR Performance - WINNER (2:23:55) Best Director - NOMINEES (2:31:30) Quote of the Year - WINNER (2:43:15) Best Picture - NOMINEES Enter the 16th annual Almost Sideways Oscar Challenge! Pick the winners here: ⁠⁠⁠https://forms.gle/aSseLo5zMiFU96Q67 Find AlmostSideways everywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @pro_zach36 Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stitcher⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.stitcher.com/podcast/almost-sideways-movie-podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber

Join us for a “10-minute masterclass” on Merlot. Find out about this grape which was much maligned by Miles in the film Sideways. We look at its parentage, where it is planted, its flavours, famous names and the Merlots which Jane Anson and Sarah Kemp believe are worth seeking out.Find out more at: wine-conversation.com

Mike Shirinian is back at the table joined by Blake Taylor and talking rare meats.   On The Plate: Elbow Room Chefs Nick McCoy and Eric Rodriguez plated up a Rosemary Lemon Roasted Texas Quail stuff with farro, apricot and chard white cord all on top a seared polenta cake. The meal was paired with a bottle of Merlot from the Kapcsándy Family Winery.   The team talks price points, side dishes, rare meats, filling lunches, Merlots, growing grapes, sourcing the perfect wines, Westwood's Fried Chicken, fusion dishes and more.   Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    The Restaurateurs Podcast is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts and wherever else you listen to podcasts.    ---  Website  https://therestaurateurs.com/  ---  KMJ Socials   https://www.kmjnow.com/    https://www.facebook.com/kmjnow    https://twitter.com/kmjnow    ---  More KMJ Original Podcast's    https://www.kmjnow.com/podcasts-3/ See omnystudio.com/listener for privacy information.

Christi & Alex are at it again, this time with a classic American "rags to riches" success story! However, like so many stories, it was not all wine & roses, but hard work, determination & the unshakeable confidence of one man that almost destroyed a family. And somewhere in there, two brothers found themselves in the middle of vineyard, screaming and coming close to blows over a mink coat. THIS is what makes wine so interesting! So Pop in the Earbuds, Pour yourself a Glass, & let's Drink Something AMAZING!.......Robert Mondavi Napa Valley Merlot 2018Napa Valley, California 97% Merlot1.5% Petit Verdot1% Cabernet Franc0.5% Cabernet Sauvignon15% abv$26.99 average priceBuy This Wine!Winemaker NotesPurple plum jam and blackberry are prominent on the nose, with hints of black pepper, vanilla wafer cookie, and earthy coffee bean. On the palate, sweet fruit notes of plum with touches of blueberry and dark chocolate, as well as velvety tannins and a beautiful salinity that begs you to take another sip.ROBERT MONDAVI WINERYFounded in 1966 by winemaking pioneer Robert Mondavi, whose vision was to create Napa Valley wines that could stand in the company of the world's finest. It was the first major winery built in Napa Valley in the three decades following the repeal of Prohibition, Robert Mondavi Winery created the foundation for the modern-day California wine industry. Mondavi chose to situate his estate next to To Kalon Vineyard, one of the most coveted wine growing parcels in the world, known for producing award-winning Cabernet Sauvignon and for its Sauvignon Blanc.The first vintage (1966) of Robert Mondavi Winery's Cabernet Sauvignon is released. A shot heard throughout the Valley, it would inspire the waves of pioneers to follow. In time, the path Robert Mondavi cleared would lead to the creation of some of the finest Cabernet Sauvignons, Chardonnays, Merlots and Sauvignon Blancs in the world.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Mike Cox Mike Cox, winemaker of La Prenda Wines, joins Steve Jaxon and Dan Berger on California Wine Country. They opened a tasting room in central Santa Rosa last year. La Prenda is owned by Ned Hill and his wife Erika. Mike grew up in the farming industry and started making his own wine fifteen years ago. Back then, the big wineries could dictate what they wanted and “the growers could be left holding the bag, in a tough vintage…” He began in 2020 as winemaker and for 25 years before that he was the winemaker at Shoup winery in Sonoma. Mike Cox grew up in Sonoma County, attended UCLA (in Chemical Engineering) and then took some courses at UC Davis. He took Fall quarter of 1988 off to work the harvest, then transferred to Davis. He was an “eager volunteer” and he especially loved working in the vineyard, and became fascinated with wine. The 1980s was “a fun time to be in the wine industry.” Dan Berger says that Mike Cox's 2021 wine “blew me away," and adds, "...spending time in the vineyard is the secret to this stuff.” Today Dan Berger has brought another cellar wine. Dan admits that some of them are junk, but this one today is great. They have all liked the old Sauvignon Blancs. This is a 2011 Simi Sauvignon Blanc. Its citrus notes have come on strong. It has not changed color at all. Simi winery has been around since before Prohibition. They are located north of Healdsburg and they have a nice tasting room. Dan especially loves their Merlots. Click the logo to visit our sponsor Bottle Barn online for the best deals on wine, beer and spirits. Mike Cox says that La Prenda farms about 1200 acres and they pull some grapes for themselves. First they taste a Rosé of Pinot Noir. These grapes are from the heart of the south part of Sonoma County. The wine is bone dry with no residual sugar. Dan says, “…this is a real Rosé… delicious stuff.” The alcohol is modest, only 12 percent. “It's a purpose built Rosé.” It is a copper or salmon color. The next wine they taste is actually called “The Copper.” A friend told him about a white wine made in Friuli in Italy, which is a Pinot Grigio that uses the skins in fermentation. (Grigio means the color “gray” in Italian and the grapes are that color.) It produces wine that is grayish. Dan Berger says it is like a light red wine and it would go well with poached salmon. They taste a 2020 La Prenda Chardonnay, with light oak and good acidity. It is rich but not overpowering. Mike Cox says the acidity is the key component. He used fruit from different vineyards in order to balance the flavors that are typical of the different areas. Carneros brings acidity and Bennett Valley brings richness. Finally they taste a 2020 La Prenda Pinot Noir, from Carneros, in the hills west of Sonoma, called Thornton Ranch. The vines are from a Burgundian clone called Pommard. That is a district in Burgundy and the clone that comes from there has aromatic qualities. “…a really good clone from Burgundy.”

Oyster Bay Hawke's Bay Merlot Columbia Crest Grand Estates Merlot Chateau Les Aubiers Blayes Cotes de Bordeaux In this episode, Rob, Scott, and Becky hold a value priced wine competition with an international flair as the review the Merlots from Oyster Bay from New Zealand, Columbia Crest from Washington, and Chateau Les Aubiers from France.  Who will be the winner, or will any of these wines be good enough to be called a "winner"?  We shall see... on The Wine Vault.

The Wine Pair returns to the F that Wine series, facing down their fear of Merlot. Let's just say that one of the three wines they taste gets a 2/10 rating, proving to be a terrible wine, definitely not worth your time, and clearly deserving its entry into this series. Truly and honestly, F that Wine! Joe and Carmela briefly discuss the movie Sideways and Paul Giamatti's famous Merlot quote, try to unpack Joe's obsession with security cameras and video doorbells, and taste and review some reasonably priced and easy to find Merlots. Wines in this episode include a 2017 Chateau Ste. Michelle Indian Wells Merlot, a 2019 Bogle Vineyards Merlot, and a 2019 Dark Horse Merlot. 

Tom Simoneau has brought his friend Peter Merriam and his son Evan, of Merriam Vineyards. They are both from Maine. Tom's brother and Peter were best friends. In the early 90s, he became interested in purchasing a vineyard. In 2000 Tom had a friend who was selling Windacre Ranch which he bought. He also has Merriam Vineyards now. But first, Mike Martini from Taft Street Winery is also here, staying over from the last segment. 14 days ago he brought freshly pressed Chardonnay juice, not fermented yet. Today, he has a sample of the same juice that has fermented for 10 days. It is about 3/4 of the way through the fermentation process. This will be bottled and ready for sale by next July. The next step will be after blending with some stainless steel-made Chardonnay and malolactic fermentation, in a few more weeks. Evan says he likes getting his hands dirty making wine. William Weese, their winemaker, is too busy right now to come to the show. Many people this year say that the quality of this vintage is very good although the volume seems less, generally. Tom had only 6 heat spikes, and there were 13 over 100 degrees last year. Peter drank a good bottle of Burgundy wine back in the late 70s with Evan's godfather. Then he ran a “package store” back east for 20 years, while visiting Tom every year since 1982. Long story short, he eventually acquired a property then another. His first vintage was 2000, 12 acres of Merlot. 18 months in oak and 18 more in bottle, before release. Then Sideways came out (…) These are 2 double golds, both Merlots. There were 58,000 acres, up from 7,000 acres a few years earlier. Too many vineyards of Merlot were in the wrong places. Today's Merlots however have recovered from that and the new ones are quite good now. They are tasting their Undisclosed Chardonnay, which came from a fine Russian River Valley vineyard whose true name is a professional secret. But it's excellent. They are tasting the 2019, their second of these bottlings. This Chardonnay is about 30% new oak. Tom Simoneau gets tangerine, Dan Berger gets Orange Peel. Dan says the best part of Russian River Valley is that it gives good acidity, and the best way to make wine is not to have to adjust it. The new Merriam label (right) is the work of Evan, who wanted to feature the unique terroir of the Russian River Valley on the label design. William Weese is their winemaker, who couldn't come in today because they are in the middle of harvest and he is too busy. As a winemaker he has been a consultant for a few brands as well as their full time winemaker and vineyard manager. He went to Chico State for Agricultural Business and he has gaines his wine industry experience through travel in the Southern Hemisphere and Europe. Merriam Vineyards has won three double golds at Harvest Fair this year, and Tom Simoneau won four. Not bad for two guys from Maine! Click the logo to visit our sponsor Bottle Barn online. Then they taste a Rosé of Pinot Noir, a double gold medal winner. It comes from where their winery and tasting room is, on Los Amigos Road. Peter describes how it is made, stainless steel and neutral oak barrels. It was picked to be Rosé, rather than "saigner" method. This is picked at lower sugar and higher acid. “I focus on the details at a very slow speed.” So says Peter, on their website. Peter describes how their whole family works in the winery, including his daughter who is in charge of the lab and also does everything else in the winery. Dan Berger explains that the lab helps winemakers make decisions between “the field and the house.” They are on Los Amigos Road between Windsor and Healdsburg. Their last wine tasted is a Merlot. Dan says it's the wine you want for a lean piece of meat. Tom explains that a New York Strip would be better with a Cab. Then another Merlot and the inevitable reiteration of the Sideways effect.

Tom Simoneau has brought his friend Peter Merriam and his son Evan, of Merriam Vineyards. They are both from Maine. Tom's brother and Peter were best friends. In the early 90s, he became interested in purchasing a vineyard. In 2000 Tom had a friend who was selling Windacre Ranch which he bought. He also has Merriam Vineyards now. But first, Mike Martini from Taft Street Winery is also here, staying over from the last segment. 14 days ago he brought freshly pressed Chardonnay juice, not fermented yet. Today, he has a sample of the same juice that has fermented for 10 days. It is about 3/4 of the way through the fermentation process. This will be bottled and ready for sale by next July. The next step will be after blending with some stainless steel-made Chardonnay and malolactic fermentation, in a few more weeks. Evan says he likes getting his hands dirty making wine. William Weese, their winemaker, is too busy right now to come to the show. Many people this year say that the quality of this vintage is very good although the volume seems less, generally. Tom had only 6 heat spikes, and there were 13 over 100 degrees last year. Peter drank a good bottle of Burgundy wine back in the late 70s with Evan's godfather. Then he ran a “package store” back east for 20 years, while visiting Tom every year since 1982. Long story short, he eventually acquired a property then another. His first vintage was 2000, 12 acres of Merlot. 18 months in oak and 18 more in bottle, before release. Then Sideways came out (…) These are 2 double golds, both Merlots. There were 58,000 acres, up from 7,000 acres a few years earlier. Too many vineyards of Merlot were in the wrong places. Today's Merlots however have recovered from that and the new ones are quite good now. They are tasting their Undisclosed Chardonnay, which came from a fine Russian River Valley vineyard whose true name is a professional secret. But it's excellent. They are tasting the 2019, their second of these bottlings. This Chardonnay is about 30% new oak. Tom Simoneau gets tangerine, Dan Berger gets Orange Peel. Dan says the best part of Russian River Valley is that it gives good acidity, and the best way to make wine is not to have to adjust it. The new Merriam label (right) is the work of Evan, who wanted to feature the unique terroir of the Russian River Valley on the label design. William Weese is their winemaker, who couldn't come in today because they are in the middle of harvest and he is too busy. As a winemaker he has been a consultant for a few brands as well as their full time winemaker and vineyard manager. He went to Chico State for Agricultural Business and he has gaines his wine industry experience through travel in the Southern Hemisphere and Europe. Merriam Vineyards has won three double golds at Harvest Fair this year, and Tom Simoneau won four. Not bad for two guys from Maine! Then they taste a Rosé of Pinot Noir, a double gold medal winner. It comes from where their winery and tasting room is, on Los Amigos Road. Peter describes how it is made, stainless steel and neutral oak barrels. It was picked to be Rosé, rather than "saigner" method. This is picked at lower sugar and higher acid. “I focus on the details at a very slow speed.” So says Peter, on their website. Peter describes how their whole family works in the winery, including his daughter who is in charge of the lab and also does everything else in the winery. Dan Berger explains that the lab helps winemakers make decisions between “the field and the house.” They are on Los Amigos Road between Windsor and Healdsburg. Their last wine tasted is a Merlot. Dan says it's the wine you want for a lean piece of meat. Tom explains that a New York Strip would be better with a Cab. Then another Merlot and the inevitable reiteration of the Sideways effect.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about some great Merlots to try next.

One of us watched the movie Sideways the other day, and hearing Paul Giamatti vocally express his distaste for Merlot wines, we decided to take that as a challenge and dive head first into some for ourselves! We invited Sean Ballinger from Bear Creek Winery over to get his expert opinion this 'controversial' style that saw a huge decrease in sales for a time thanks to that particular film. We even get our hands on some home made wine from Julie Wilson, and we couldn't be happier with this eclectic bunch we try today. In this episode we sample and review Dark Horse 2018 California Merlot, L'Agnostique French Merlot, Marco Felluga 2016 Italian Merlot, Chai De Bordes 2018 Bordeaux, Chateau Belles-Graves 2010 Grand Vin De Bordeaux, and a 2019 DeLaHunt Family Competition Wine Merlot. Thanks to https://fargounderground.com/ and https://www.bridgeviewliquors.com/ for supporting the show. If you have any questions, comments, or suggestions for future episodes, please feel free to e-mail us at brewsboozeandreviews@hotmail.com. If you like this podcast, share us with a friend. If you would like to support our show, you can do so by clicking on the support link at the bottom of this episode description, or by heading to https://www.patreon.com/brewsboozeandreviews For more information, or to listen to our back catalogue of episodes, head over to https://brewsboozeandreviews.com/ On behalf of everyone at Brews, Booze, & Reviews, may your glasses be full, and your spirits high! Cheers! --- Send in a voice message: https://anchor.fm/brews-booze-and-reviews/message Support this podcast: https://anchor.fm/brews-booze-and-reviews/support

Miro Tcholakov Miro Tcholakov from Miro Cellars is our guest today on California Wine Country with Steve Jaxon and Dan Berger. Joy Sterling from Iron Horse is also staying in the studio, from the previous hour. Miro Tcholokov has won many awards for Miro Cellars wines. He has been the full-time winemaker at Trentadue Winery since 1999. This is his 31st year as a winemaker in California. He came to the US as an exchange student and worked at Dry Creek Vineyards for 9 years after that before joining Trentadue. Miro says that the uncertainty about the quality of this year's harvest, with the threat of smoke taint, has at least driven prices up for bulk wine of 2019 and 2018. There was one vintage, 2008, mostly Mendocino, that had to declassify its wines. Some wines that would have sold for $50 had to sell for $15. But Dan Berger remembers that some wines from 2008 aged well, and the smoke flavor dissipated. There is one lab in Napa with only 2 machines for testing, and they are testing 24 hours a day. The demand for testing is very high. Miro Cellars started with its first vintage in 2001 which was released in 2003. He made only Petit Syrah from Dry Creek at the time. It's a dry farmed vineyard, sustainably grown. The vines are about 50 years old. He always wanted to keep his production small, which he did, about 500 cases, but he added 4 more varietals so it's about 2500 cases. The taste a 2017 Trentadue L'Astoria Merlot, which Dan says is in the "big" style of warmer climate Merlots, balanced with good acidity. Joy says it's "yummy" and every one agree. Dan Berger says these old vines really do deliver and Miro agrees it's the soil and the terroir too. As usual, the subject of Merlot reminds everyone of the aftermath of Sideways, when there was a glut of poorly made Merlot. Today it's different, grown in the right place and done right. Miro Cellars wines can be purchased online and some at Bottle Barn, and also in some local restaurants. Next they taste a 2017 Cabernet Sauvignon that he makes from (mostly) Alexander Valley grapes. (It is actually 75% Cabernet, with some Merlot and Malbec) His Cabernet has won a litany of golds and 90 point scores. It will be priced in the low 30s at the most, says Miro. Says Dan Berger: "Juicy and flavorful with noticeable notes of dried thyme in the aftertaste and the aroma as well, because the wine does have a real honest to goodness Cabernet Sauvignon lilt to it." Miro Tholakov says, "I like varietal aromas. People are afraid to shoe the variety specificity of Cabernet, for some reason, the herbaciousness that may come out. In California especially, they just over-ripen a lot of times to get away from even the slightest level of pyrazenes." Dan Berger tells that one of the people who discovered what Cabernet really does in Alexander Valley was the late Justin Meyer from Silver Oak. In the late 60s, he noticed that the varietal components always showed through no matter how late you picked the fruit.  That was why Silver Oak was famous for their Cabernet. Next they taste a Montepulciano. Miro says there were 11,000 tons reported harvested in Sonoma County. He is surprised because Trentadue has about 7,000 of those tons. Who else is growing it? The vineyard is young, it is an Italian clone. 9 year old vines, they have to thin it a lot. It ripens late, 2 weeks after Cabernet even. Miro says that Montepulciano is a Tuscan variety. There is a town called Montepulciano but is it surrounded by Sangiovese. It's grown more in the south, because it ripens late. It has lots of 95 points, best of class and Double Gold scores. Dan says the tannins are not aggressive or bitter. Joy loves the brightness of it. It is hard to find.

Miro Tcholakov from Miro Cellars is our guest today on California Wine Country with Steve Jaxon and Dan Berger. Joy Sterling from Iron Horse is also staying in the studio, from the previous hour. Miro Tcholokov has won many awards for Miro Cellars wines. He has been the full-time winemaker at Trentadue Winery since 1999. This is his 31st year as a winemaker in California. He came to the US as an exchange student and worked at Dry Creek Vineyards for 9 years after that before joining Trentadue. Miro says that the uncertainty about the quality of this year's harvest, with the threat of smoke taint, has at least driven prices up for bulk wine of 2019 and 2018. There was one vintage, 2008, mostly Mendocino, that had to declassify its wines. Some wines that would have sold for $50 had to sell for $15. But Dan Berger remembers that some wines from 2008 aged well, and the smoke flavor dissipated. There is one lab in Napa with only 2 machines for testing, and they are testing 24 hours a day. The demand for testing is very high. Miro Cellars started with its first vintage in 2001 which was released in 2003. He made only Petit Syrah from Dry Creek at the time. It's a dry farmed vineyard, sustainably grown. The vines are about 50 years old. He always wanted to keep his production small, which he did, about 500 cases, but he added 4 more varietals so it's about 2500 cases. The taste a 2017 Trentadue L'Astoria Merlot, which Dan says is in the "big" style of warmer climate Merlots, balanced with good acidity. Joy says it's "yummy" and every one agree. Dan Berger says these old vines really do deliver and Miro agrees it's the soil and the terroir too. As usual, the subject of Merlot reminds everyone of the aftermath of Sideways, when there was a glut of poorly made Merlot. Today it's different, grown in the right place and done right. Miro Cellars wines can be purchased online and some at Bottle Barn, and also in some local restaurants. Next they taste a 2017 Cabernet Sauvignon that he makes from (mostly) Alexander Valley grapes. (It is actually 75% Cabernet, with some Merlot and Malbec) His Cabernet has won a litany of golds and 90 point scores. It will be priced in the low 30s at the most, says Miro. Says Dan Berger: "Juicy and flavorful with noticeable notes of dried thyme in the aftertaste and the aroma as well, because the wine does have a real honest to goodness Cabernet Sauvignon lilt to it." Miro Tholakov says, "I like varietal aromas. People are afraid to shoe the variety specificity of Cabernet, for some reason, the herbaciousness that may come out. In California especially, they just over-ripen a lot of times to get away from even the slightest level of pyrazenes." Dan Berger tells that one of the people who discovered what Cabernet really does in Alexander Valley was the late Justin Meyer from Silver Oak. In the late 60s, he noticed that the varietal components always showed through no matter how late you picked the fruit.  That was why Silver Oak was famous for their Cabernet. Next they taste a Montepulciano. Miro says there were 11,000 tons reported harvested in Sonoma County. He is surprised because Trentadue has about 7,000 of those tons. Who else is growing it? The vineyard is young, it is an Italian clone. 9 year old vines, they have to thin it a lot. It ripens late, 2 weeks after Cabernet even. Miro says that Montepulciano is a Tuscan variety. There is a town called Montepulciano but is it surrounded by Sangiovese. It's grown more in the south, because it ripens late. It has lots of 95 points, best of class and Double Gold scores. Dan says the tannins are not aggressive or bitter. Joy loves the brightness of it. It is hard to find.

I hope you're ready for the crazy in this episode...and I'm not just talking about the case. Jayme is such a brave young woman and we're so proud of everything she accomplished and her positive attitude . Also, You get a mini bonus episode 15 on the end of this one, and boy you can tell we were having fun! Haha, enjoy this one. Let us know if you've tried either wine and if you have recommendations for Merlots because we clearly need to try more. As always, feel free to send us a message, advice, or any requests - we'd love to hear from you! You can find us on - ChilledAndKilledPodcast on Instagram Chilled and Killed Podcast on Twitter - https://twitter.com/CandKPodcast Chilled and Killed Podcast on Facebook - https://www.facebook.com/ChilledAndKilledPodcast/ ChilledAndKilledPodcast on YouTube - https://www.youtube.com/channel/UCNUwhMbMRdHYHhyQI2K35NA ChilledAndKilledPodcast@gmail.com Chilled and Killed on the Anchor app - you can even send us voice memos there. -Amanda & Sam *Our sources for this episode are* https://www.insider.com/jayme-closs-kidnapper-jake-patterson-police-interview-2019-12 https://www.chicagotribune.com/midwest/ct-jayme-closs-kidnapping-20191221-7zl52maywrc4fp7spnje35v3ey-story.html https://www.cnn.com/2019/01/19/us/jayme-closs-case-moment-by-moment/index.html https://www.theguardian.com/us-news/2019/oct/14/jayme-closs-abduction-wisconsin-first-anniversary-statement https://abcnews.go.com/US/man-accused-kidnapping-13-year-wisconsin-girl-killing/story?id=60343911 https://www.usatoday.com/story/news/nation/2019/12/21/jayme-closs-records-detail-close-calls-bum-leads-and-astrologer/2718648001/ https://abc3340.com/news/nation-world/man-who-kidnapped-jayme-closs-she-was-terrified-of-me --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this week's episode the ladies make an exception as they crack into two bottles of Merlot: one from Bordeaux and another from South Africa. This wine grape is found in famous Bordeaux blends and it is not usually in Emily and Guen's glasses. Join them as they discuss all the highs and Merlots. This week's wines: 2015 Chateau Grand Corbin-Despagne Saint-Emilion Grand Cru - Bordeaux, France 2017 Glass Collection Merlot, Glenelly - Stellenbosch, South Africa

Kathryn talks about creating the 250-bottle wine list for Birdie G's, "Santa Monica's hottest restaurant opening of the year", according to the Los Angeles Times. She discusses working with Chef Jeremy Fox, how her grandmother inspired her thought process for the opening, and she talks about Merlots being one of the best values in wine today. Tug and Kathryn also chat When Harry Met Sally quotes, singer Brittany Howard, and why a second kid has blown up Tug's life. And the wine of the week is the Monte Rio Cellars, White Zinfandel Suison Valley, California 2018. What was once out-of-style is cool again! www.thelongfinish.com www.esterswineshop.com www.birdiegsla.com Follow us on Instagram: www.instagam.com/thelongfinish Follow us on Facebook: www.facebook.com/thelongfinish Follow us on Twitter: www.twitter.com/tlfpod Follow Kathryn on Instagram: www.instagram/kathrynweil Follow Tug on Instagram: www.instagram/tugcoker Follow Tug on Twitter: www.twitter.com/tugcoker

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about today's top merlots to check out.

In September we return to our normal Wine, Women, & Song format with Page Stroup Bitner, Megan Dimmock, Gabrielle DeMers, & Jessica Satava joining me as we taste Merlots (much maligned ever since the movie Sideways) and listening to music inspired by the grape name’s origin – blackbird. Join us for another podcast full of … Continue reading WWS September 2017: We ARE Drinking @!$!%-ing Merlot! →

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about moderately priced merlots to check out.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You'll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You’ll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You'll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics. Sponsor: Real Salt

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You’ll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics. Sponsor: Real Salt

Show 022 Quick Guide Time for the Friday Five; 5 wine suggestions to make your sipping choices easier! This week we focus on National Merlot Day on November 7th and suggest 5 Merlots for you to try! 1) Andretti Winery 2012 Merlot, CA - $40 2) Merlot Over and Play Dead 2013, CA - $15 3) Marilyn 2012 Merlot, Napa, CA - $25 4) Bollini Merlot Trentino Doc 2013, Itay - $12 5) The Velvet Devil Merlot 2013, WA - $12 Hey, send us your favorite wines and thoughts and just like Kirsten A. who shared Marilyn 2012 Merlot with us this time, you'll have some FREE Girls Gone Grape Swag headed your way! Sips alone are a prize, but free swag for sharing those sips....BONUS! Check us out over at www.girlsgonegrape.com for more information and events coming your way! Email us your sip and thoughts over to podcast@girlsgonegrape.com. Until next time...Salute!

" I like Merlot."  There I said it.  Bucking the trend in this pod cast we highlight Merlot, the wine that the movie Sideways kicked off the stage.  These days the trendy wine set wouldn't be caught in public with a glass of Merlot in their hands, yet for as unfashionable as Merlot has become there's a substantial amount of it grown worldwide. After experiencing a protracted run of popularity through the eighties and nineties, punctuated with over-planting, overproduction and overpricing Merlot now enjoys a comfortable co- starring role in the wine world.  An important part of France's Bordeaux Blend ( Cabernet Sauvignon, Malbec, Merlot, Cabernet Franc and Petit Verdot ), Merlot is estimated to be the third most grown grape globally.  Wine types and brands go through cycles of popularity ( IE White Zinfandel, Mateus Rose and Blue Nun ) and Merlot in the end seems to have benefited from the spotlight.  With wine producers and grape growers chasing the latest wines of fashion those that continue to cultivate Merlot are producing wine that represent better consistency, quality and better value than in the past.  Just what we're looking for at Vino 101. Chances are that eight dollar bottle of Merlot you find at your local grocer ( Please consider buying your wines at a reliable wine retailer ) is likely to be made in a simple, plain and smooth style with no rough edges.  Nothing wrong with that but you can get so much more flavor and pleasure by spending a little more.  To experience good quality Merlot you need to spend around thirteen to twenty dollars.  You can spend a lot more, but the top price you pay won't always translate to a wine that delivers the most satisfaction.  Pinot Noir usually gets all the praise for being the great translator of terroir, however Merlot which is climate sensitive can speak well of where it is grown and the differences in wine raised in cool climates versus warm climates can be striking.  Merlot has more body than Pinot Noir and less body and tannin than Cabernet Sauvignon.  The color ranges from medium to dark, with low to medium tannins and a soft texture.  Typical aroma and flavors of Merlot grown in cool climates are red berry fruit, mint, green olive and bell pepper.  In warmer climates you will notice blackberry fruits, plum, blueberry, caramel and chocolate.  Merlot doesn't bowl you over with intense aromas or flavors like a Zinfandel or a Cabernet Sauvignon.  The appeal of Merlot is it's structure or mouth feel.  In a word it's smooth and that's why so much of it is produced worldwide. For this show we profiled ten Merlots priced from eight to twenty-five dollars.  Your best insight into what Merlot can bring to the table is to use the contrast and compare method.  Purchase several Merlots from different areas, invite some friends over and pop some corks.  Tasting the wines side by side helps to accentuate the differences and similarities of the wines.  Thanks to all for your support and feedback.  Enjoy the cast. Cheers!

This edition of Wine Blogging Wednesday (WBW for short) is a bit different than normal for me as I’m the host wine blog this time. The theme I picked was also a bit of a change for both WBW and my podcast. I asked participants to pick a red wine with an alcohol content of 12.5% by volume or less. Sounds easy enough. No specific varietal or wine region; no fancy label or food matching required. This was a bit more of a challenge than even I expected, however, in this day and age of powerful, fruit driven wines that average 13.5% ABV and up. Tastes and technology in modern winemaking has changed quite a bit over the past 20 years or so. Most of this change has been for the good. No more are there thin, marginal wines with green flavors on the shelf and most red wines these days have concentrated fruit flavors and aromas. But this has also encouraged vineyard practices of leaving the grapes on the vine as long as possible to extract the most flavor possible. This long “hang time” also increases the sugar levels which is converted to alcohol during fermentation. There are things winemakers can do to deal with this such as watering back the wine or even removing alcohol from the finished wine but the most common approach is to release the wine with a higher level of alcohol that was thought excessive not so many years ago. So why is this a big deal? The first reason is the obvious public safety issue of drunk driving. These wines can start to cause impairment in the normal half bottle serving which commonly is the portion consumed by wine lovers at a restaurant. Even the old "2 glass" rule of thumb can go out the window with a 16.5% Zinfandel. The second reason is the deadening of the taste buds caused by the attack of alcohol and how it intensifies the wines flavors. Many of these high alcohol wines do not match well with food as a result, which for me is at least half the fun of enjoying wine in the first place. The final reason is the most basic from a winemaking point of view: balance. All the elements in a wine need to be in harmony; the fruit, acidity, tannins and, yes, alcohol level should be balanced in order to produce a fine wine that will stand the test of time and be enjoyable in it’s youth. I thought this would be an interesting challenge because when I first got into wine, back in the early 1980’s, it was rare that a wine got up to 13% ABV. I remember Sonoma Zinfandels that were 12.8% and even some Napa Valley Cabs right at or slightly under 12%. Yes, there were some green, vegetal aromas and flavors in some of them, but there were also plenty of great wines that never got out of the 12% range. Would there be any out there today? The first thing to do was look over my cellar. Right away I went for the cold climate wines, including a Frontenac from Minnesota that clocked in at 11.5% ABV. This was taking the easy way out and not something I thought would make for a compelling post or podcast (I’ve already covered local wines a couple of times here in the past). So I found some Bordeaux from the mid 1990’s that were 12 to 12.5% ABV. Again, nice to see, but how about some of the 2000’s or later? All my Zinfandels and Syrah’s were off the charts with the most moderate example at a "sensible" 14.4%; most were in the 16% range including one that was labeled 16.8%! So I began my search of the local wine stores reading the fine print and talking with the staff to find some acceptable wines. My goal was not to pick a cold climate appellation, but regions more typical of these high octane wines. This meant California, Australia, Spain, Italy and France’s Southern Rhone. Could I find a Zinfandel, Shiraz or Grenache that would come in under the limit? I guess the first thing that somewhat surprised me is there are quite a few wines in the stores these days that are labeled 12.5% from Bordeaux and the Northern Rhone. I also found some reds from cool climates that easily came in under 12%, including one from Germany that checked in at just 9.5% ABV! But I was after a more illusive prey; a hot climate region that produces a lite (alcohol) red wine. Sadly, I had to cross off my beloved Zinfandel off the list early with the lowest octane version coming in at 13.4%. Ditto for Cabs and Merlots, although some of these were closer to the mark. What follows are the three wines I picked up for tasting this month that I think meet both of my criteria. Here are my tasting notes: Viña Albali, "Altos de Tamaron", Tinto, Ribera del Duero 2002 ($10) – At 12.5% ABV, this bottle is at the limit, but I was intrigued to see what might be missing from this 100% Tempranillo at lower than normal alcohol levels. This wine is bright ruby in color with pleasant, but restrained, aromas of cherry, strawberry and a touch of violets. In the mouth, it has medium body with tart bing cherry and strawberry fruit flavors finishing smooth without noticeable tannins. Overall, a nice food wine but a little light in the aroma department. Score: 7.5/10 Vinum Cerbaia, "Il Valore", Toscana, IGT 2002 ($6) – I found this one on the shelf next to the $4 Primitivo from the same producer at the new Trader Joe’s market here. It was surprising to see that this 100% Sangiovese clocks in at only 12% ABV, so I thought it would be worth the chance for $5.99 (your price might even be lower). I guess I shouldn’t have been too surprised here, since I did later find several Chianti that would also qualify that come from the same area and grape. The wine is medium ruby in color and has the classic Tuscan Sangio aromas of strawberry and violets. The flavors are typical of an inexpensive Chianti (think straw covered bottle), with plums and strawberry dancing over nicely high acidity and medium tannins. Not complex, but a perfect foil for tomato sauces and the kind of wine you drink from a water glass in Italy. This is also a nice value for six bucks a bottle. Score: 7.5/10 J. Lohr, "Wildflower", Valdiguié, Monterey 2004 ($10) – Finding a red from my native state of California proved most difficult, but I did notice this wine online and was pleased to see it in a store near my home I sometimes visit for their eclectic selection. Seeing that this vintage produced a 12% wine also piqued my interest here that outweighed my concern that this wine might be a little long in the tooth. If you are not familiar with Valdiguié, it’s a grape with a long tradition in California. For many years, wines made from this grape were labeled Gamay Beaujolais, Napa Gamay or Gamay Noir, the true grape of Beaujolais. These sometimes made for light, fruity and enjoyable wines but they never reached the quality level of most Beaujolais. Recent DNA testing shows that only a few acres of these vines were actually Gamay Noir and that most was actually Valdiguié or a lesser clone of Pinot Noir. This wine had a deeper color and a lot more aromas than the first two wines tasted. The rich ruby color and fruity strawberry aromas made me think of Cru Beaujolais. Bright flavors of strawberry and cranberry fills the mouth finishing with wild cherry cough drop flavors and tart acidity. No tannins are present to slow you down and the wine almost has too much fruit for it’s own good. Would be nice served chilled, a la Beaujolais Nouveaux. Score: 8/10 So the best of tasting will go to the J. Lohr, "Wildflower", Valdiguié 2004 and best value to the Vinum Cerbaia, "Il Valore", Toscana 2002. So what did I learn from this experience? It seems that most low octane wines available in the Twin Cities market are on the low end of the price scale, although I did see some $50 and $60 Northern Rhone wines I could have picked up labeled at 12.5% ABV. I also didn’t note any green flavors or lack of flavor concentration in any of the wines. The first two tasted were a bit shy on the aromas, so perhaps the alcohol does intensify that aspect a bit. Lastly, all three wines had pleasantly high acidity, which bodes well for a good food match. One note on the U.S. wine labeling laws. According to a great piece by Blake Gray of the San Francisco Chronicle, there is a 1.5% loophole in U.S. labeling that means that wines marked 12.5% ABV might actually be between 11 and 14%. Over 14% ABV, there is a higher tax rate so some wineries, particularly from France, label all their wines 12.5% regardless of the actual alcohol content as long as it’s under 14%. As I write this post entries are pouring in from around the globe. We even have some Shiraz that passes the low octane limit and several other surprises. I’ll be posting a summary of all entries on Friday, so if you are a day or two late in posting, you will still make it in my write-up. Thanks to Lenn for a great idea and for allowing me to direct the proceedings this month. I’m very much looking forward to the next installment in July and the two-year anniversary of WBW in August. Show Notes: 00:21 – Welcome and show theme 01:20 - Alcohol and wine styles 09:07 - Wine ratings and tasting notes 09:15 - Viña Albali, “Altos de Tamaron”, Tinto, Ribera del Duero 2002 ($10) 10:15 - Vinum Cerbaia, “Il Valore”, Toscana, IGT 2002 ($6) 11:59 - J. Lohr, “Wildflower”, Valdiguié, Monterey 2004 ($10) 14:04 - Best of tasting 14:09 - Best Value 14:15 - Wrap-up and contact details 17:26 - Next show theme Feedback: winecast@gmail.com Copyright 2006 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by/2.0/