Podcasts about minerality

Is there such a thing as minerality in wine? Our taste buds tell us yes, but the science tells a different story. Is it a myth? Have the wine nerds and snobs brainwashed us to believe that minerality is a real thing? Is that really rock or seashell or gasoline or gunsmoke we are tasting in wine, or is it a bunch of hooey? In this minisode, we attempt to break down the facts and separate the evidence from the pseudoscience. But can we deny what our own palates tell us? Or have we fallen victim to a catfishing scheme against our own senses? The truth is out there - if we can face it. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What does minerality really mean when it comes to wine? Why is mouthfeel so important to appreciating wine? How does the colour of wine influence our perception of how it tastes? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine, Gus Zhu. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will a copy of his terrific new book, Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What's behind the perception of saltiness and minerality in wine? How do we misunderstand sweetness when it comes to wine? Why have we developed more complex perceptions of bitterness, and how does it influence our experience of tannins in wine? Why is mouthfeel so important in wine tasting? How does colour affect our perception of wine? What are the most interesting aspects of oak aging in wine, and why is there so much diversity? Why is it important to embrace sensory differences in wine tasting?   Key Takeaways Gus believes that the wine industry or even the media is trying to promote a certain style of wine and make people believe that many people love wines that have specific smells and taste like barnyard. Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. When people say minerality, they may be referring to many different things. Mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. People usually look at the color first because it's straightforward, even though we could see colours a bit differently from each other. Even though we want to be objective, we cannot. We could be even more biased when we see things first. For example, there are already studies showing that if you color white wine as a red wine colour, and ask people to smell it, they came up with all these descriptors that are related to red wines.   About Gus Zhu Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.         To learn more, visit https://www.nataliemaclean.com/308.

Has the idea of the end of the world captured your imagination? Ted Toadvine's book The Memory of the World: Deep Time, Animality, and Eschatology contends that a preoccupation with the world's precarity relies on a flawed understanding of time that neglects the past and present with the goal of managing the future. Toadvine integrates insights from phenomenology, deconstruction, critical animal studies, and new materialism to argue for a new philosophy of time that takes seriously the entangled temporal events spanning cosmic, geological, evolutionary, and human durations. Here Toadvine is joined in conversation with David Morris and Benjamin Décarie-Daigneault.Ted Toadvine is Nancy Tuana Director of the Rock Ethics Institute and professor of philosophy at The Pennsylvania State University.David Morris is professor of philosophy at Concordia University in Montreal.Benjamin Décarie-Daigneault is a graduate student of philosophy at The Pennsylvania State University.REFERENCES:Maurice Merleau-Ponty (body of works including Phenomenology of Perception)Immanuel KantDipesh ChakrabartyMichel Serres / The IncandescentMartin HeideggerJacques DerridaJean-Luc NancyJerome MillerHenri BergsonEdmund HusserlJames PlayfairJames Hutton (Hutton's Unconformity)John Sallis / StoneAdam Frank, Marcelo Gleiser, and Evan Thompson / The Blind SpotJane BennettDonald S. Maier / What's So Good About Biodiversity?Ferdinand de SaussureÉmile P. Torres / Human ExtinctionRachel Carson / Silent SpringKyle Powys WhyteAlfred North Whitehead / The Concept of Nature  The Memory of the World: Deep Time, Animality, and Eschatology is available from University of Minnesota Press.“The Memory of the World achieves two important things: it steers our understanding of Merleau-Ponty toward a temporal interpretation of his thought and, at the same time, it uses that reading to make a critical intervention amongst theories of environmental apocalypse. Ted Toadvine's concept of ‘biodiacritics' should lead to a reorientation of the ‘eschatological imagination,' producing effects in knowledge that are as insightful as they are impactful. This is a wonderful book that is a pleasure to think alongside.”—John Ó Maoilearca

Why do all the geeks and winemakers talk about vineyard geology and soil? Invest 10 minutes with me to find out. There is a cause-and-effect relationship with the final wine and I offer a simpler way to approach it than trying to figure out if the chalk in the soil means a chalk taste in the wine.

This week on our Vino Lingo segment we feature Charlie Smith, Winemaker, Smith-Madrone, Spring Mountain, Napa Valley, defining the term “Minerality”.  Learn more by visiting smithmadrone.com

Can we taste terroir?In today's podcast, we unravel this very question with geologist Brenna Quigley to explore how soil influences a wine's style.Based in Napa, CA, Brenna conducts vineyard investigations and educates other about the influence of soil on wine style.With a Master's degree in Geology, she has had the opportunity to study the terroirs of France while working with Te Source Imports and Becky Wasserman & Co.Her current projects take her to various locations around the world, from Spain, Austria, Germany, to Italy. Follow on Instagram: @brennaquigleyListen to the podcast: https://www.roadsideterroir.comMore about Brenna: https://www.brennaquigley.com Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!

Three volcanic wine specialists join me in part three of this three-part series to explore the relationship between volcanic soils and minerality in wine. Enjoy the perspectives and research of Meri Tessari of Suavia, Santi Natola of Cantine Nicosia, and Yiannis Paraskevopoulos Ph.D. of Gai'a Estate. Invest 15 minutes with me to understand more about the relationship between volcanic soil and wine style. The PDF in the link has some great graphics regarding the chemistry involved.Additional Information.Presentation PDFSuavia WineryCantine NicosiaGai'a Estate

Welcome to Episode 1593 in which host Victoria Cece interviews Riccardo Carpini of I Carpini Winery this week on The Next Generation. The Next Generation where Victoria Cece interviews young Italian wine people shaking up the wine scene. More about the winery What makes wines great is only the infinite patience of time, especially if you first worked in a natural, holistic way, conceiving and designing the vineyard as a harmonious ecosystem. This is the philosophy espoused by Paolo Carlo Ghislandi and his son Riccardo in the splendor of the Colli Tortonesi, home of Timorasso: a great white, which owes its exuberance and its ability to evolve to a noble soil of marine origin, from thermal waters. Loyalty and courage: from Ghislandi, also the first sparkling Timorasso. In the I Carpini estate, which has always been organic and now also certified Bio (not to mention the GreenCare recognition for the energy obtained from renewable sources), the vocation for great wines is based on the instinct that guides the winemaker in interpreting soils, seasons and varieties such as Barbera, which here achieves unthinkable results thanks to very long refinements. Those that then meet steel, wood and even amphora are truly special musts, as in the case of the surprising Timox. Minerality and flavor: glasses that excite, enhancing the passionate research from which they are born, to become truly unique. Connect: Website https://icarpini.it/en/ More about the host: Victoria Cece is a food and beverage storyteller whose curiosity is somewhere deep in a bowl of pasta or a bottle of wine. A fool for history, you can find her reading up about ancient grape varietals or wandering around a little Italian town eating everything in sight, under her alias Slutti Spaghetti. Connect: Instagram: @sluttispaghetti Twitter: @sluttispaghetti LinkedIn: https://www.linkedin.com/in/victoria-cece/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! If you want to be part of the next generation then like and share this track! We will remember you when you need dentures and a straw for your wine!

Three volcanic wine specialists join me in part two of this three-part series to explore the relationship between volcanic soils and minerality in wine. Enjoy the perspectives and research of Meri Tessari of Suavia, Santi Natola of Cantine Nicosia, and Yiannis Paraskevopoulos Ph.D. of Gai'a Estate. Invest 15 minutes with me to understand more about the relationship between volcanic soil and wine style. The PDF in the link has some great graphics regarding the chemistry involved.Additional Information.Presentation PDFSuavia WineryCantine NicosiaGai'a Estate

Three volcanic wine specialists join me in this three-part series to explore the relationship between volcanic soils and minerality in wine. Enjoy the perspectives and research of Meri Tessari of Suavia, Santi Natola of Cantine Nicosia, and Yiannis Paraskevopoulos Ph.D. of Gai'a Estate. Invest 15 minutes with me to understand more about the relationship between volcanic soil and wine style. The PDF in the link has some great graphics regarding the chemistry involved. Additional Information.Presentation PDFSuavia WineryCantine NicosiaGai'a Estate

Is minerality a taste, a texture, or something else when it comes to wine? Why is Austrian Gruner Veltliner more versatile than Riesling? How do you find a great grower Champagne? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Terry Theise, a much-respected expert on and importer of boutique wines from Germany, Austria, and Champagne. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a personally signed copy of Terry Theise's terrific book, Reading Between the Vines. To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights What do people misunderstand about Riesling? Which questions can you ask retailers to better explore the world of Riesling? What are some of the best and worst Riesling pairings that Terry has had? How can you best pair Riesling with food? Why was it difficult to change people's opinion of Austrian wine? What is it about German and Austrian wines that keeps them from being on top of the wine world? Why does Terry say Sauvignon Blanc can sometimes be described as vulgar? What makes grower Champagnes different? What prompted Terry to write his first book, Reading Between The Wines? Why did Terry want to make the case for What Makes a Wine Worth Drinking in his second book?   Key Takeaways I agree with Terry that minerality is an incredibly useful metaphor to refer to a wine's texture and something more. Riesling is one of the greatest and most fundamental wines when it comes to minerality. I love Terry's description of petrichor, the smell of pent-up, super-charged air just before a thunderstorm. It makes wines smell and taste super vivid. Austrian Gruner Veltliner is more flexible than Riesling when it comes to food pairings. It's such a lovely, undervalued wine worth exploring. Great grower Champagne is also worth seeking out, though far more of a challenge as these producers are so small and scattered throughout the region. I love Terry's phrase that wine is an important glide path into the world of beauty.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Terry Theise Terry Theise is a much-respected expert on and importer of boutique wines from Germany, Austria, and Champagne. He has published two bestselling books—Reading Between the Wines and What Makes a Wine Worth Drinking: In Praise of the Sublime. His articles have appeared in The World of Fine Wine and other magazines. Terry has also won the James Beard Foundation Award for Outstanding Wine and Spirits Professional, Wine & Spirits Man of the Year Award and Food and Wine magazine's Importer of the Year Award.         To learn more, visit https://www.nataliemaclean.com/248.

At what point do creative pursuits become exercises in futility? When does the lack of success become failure, and when does it serve as a reminder in the value of pursuing a breakthrough? How can we look to the Earth as a guide towards unpredictability—and what does beer have to do with any of this? In his piece titled “From the Pores of Earth—The Impractical Alchemy of Stone Fermentation,” a story published as part of our Mother of Invention series in collaboration with Guinness, writer Jerard Fagerberg explores the short-lived trend of stone fermentation. He speaks with several brewers who participate in the obscure and wildly labor intensive practice to find out noy only how, but why they pursue an ancient method in contemporary times. In our conversation, you'll hear even more about when and why he pursued this story—not just to shine a light on a relatively odd way of brewing, but his journey through the story and whether or not his curiosity was ultimately satisfied through the process.  Humans don't tend to spend a lot of time exploring minerality as a flavor. But those who do remain very passionate about it, and at the very least, it's a sensation worth being aware of. The Earth gives us a lot to be thankful for, and I, for one, am grateful for the chance to understand her, even just a little bit more. Let's hear from Jerard, right now.   

It's a wine word almost everyone uses - but no one really knows what it means, what causes it, or where it's come from.It makes some people angry, it leaves others mystified - but some adore the term and can't get enough of it. Is this yet another example in wine of (as one listener calls it), 'superstition, witchcraft and myth' that is nothing more than, 'absolute b*llocks'?!Welcome to the big 'minerality' mystery.In this episode, we dare to dive headlong into the snakepit of confusion, ambiguity and downright mystery that is the notion of 'minerality' in wine.But we're not alone. We've recruited the likes of sensory scientist Dr Heber Rodrigues and writer Meg Maker to enlighten us with the latest research and thinking on this intriguing topic.We ask questions like: what makes a wine mineral? What do people mean by the term? Which wines in particular tend to show mineral characteristics? Is it a good or a bad thing? Is it a vineyard or winemaking phenomenon? Ultimately - should we get rid of it, or cherish it?We taste two wines in order to put our own language under the microscope. There's an element of mud-slinging and mutual recrimination before we manage (more or less) to define what we mean by minerality.We also give a final judgement on whether, in our view, minerality should be part of the wine lexicon or not. The result...may surprise you.Wines tasted in this episodeUVC Chablis Premier Cru 2010, Esprit de Chablis, 12.5%Anhydrous Afoura Santorini Assyrtiko 2021, 14%We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below).All details from this episode are on our website: Show notes for Wine Blast S4 E22: The Mystery of Minerality.This episode is dedicated to Dr Wendy Parr, a leading light in the world of sensory perception and wine.Thanks for tuning in. Here's to the joy of wine - cheers to you!

Wine has a unique way of bringing people together and creating lasting memories, but it can also be intimidating, especially when it comes to deciphering the often cryptic language used to describe the different types of wines. The wine world is full of insider terms that can make understanding the nuances of a bottle of wine feel like an impossible task.  It's time for this trend to be put aside. They don't actually add anything to the conversation about wine, and they only serve to alienate those who don't understand them. In this episode with Judith Lewis, let's have a good laugh at all these wanky wine terms while decoding their meaning and understanding why they should be avoided. In doing so, we'll make the process of understanding and appreciating wine easier and more accessible for everyone. Join us as we debunk the jargon and discuss why it's important for everyone to enjoy wine without the stresses of learning complicated wine terms. What you will learn from these episodes: Find out what some of these wanky wine terms are to get a glimpse of the insider's wine lingo. Learn about what these terms mean so you avoid using them so as not to intimidate people about wine. Discover how using ridiculous wine terms only exclude instead of include most people. Learn how to be an effective wine communicator that people can relate to so they understand what they're consuming and that helps boost sales. Judith Lewis is a renowned international speaker, writer, trainer, blogger and digital media consultant specialising in applying strategic understanding of digital technologies to help businesses innovate and optimise their effectiveness within the new, networked communications environment.  Deploying her skills across a number of sectors, Judith learned about wine making quite late, and is working on digitisation of the wine sector.  Judith is also an accomplished international chocolate judge and wine judge. She blogs about chocolate.  Connect with Judith Lewis: Web: https://www.decabbit.com Web: https://mostlyaboutchocolate.com Twitter: @JudithLewis @DeCabbit @MostlyAboutChoc LinkedIn: uk.linkedin.com/in/judithlewis Instagram: @ThisFoodieTravels @Decabbit @MostlyAboutChoc Email: DeCabbit@gmail.com Topics Covered: 01:55 - Using words that people can relate to instead of alienating them 04:13 - Talking about ridiculous wine terms and what they  mean 05:56 - What makes smell one of the most important things in wine tasting 08:45 - Hear these funny phrases about wine 11:23 - Another amusing term for you to know 12:55 - What negative connotations using these exclusive wine terms bring 15:03 - More wine descriptors that exclude more than include people 16:11 - A wine term that is just as confusing as the meaning they attached to it 19:31 - Weird names that they would associate to grandmother's closet 20:50 - Using these words that are completely out of meaning 22:31 - The confusion in assigning a 'flavor' word to a 'sensation' word 23:37 - Helping in terms of consumer education for a large number of wine drinkers with terms they can relate to and not just for a select few 25:27 - Marketing and communicating wine that makes it more relatable and accessible for most people Quotes from Judith Lewis: “Some wanky wine terms are really exclusionary, they're used deliberately to exclude people and make them feel like they don't understand.” “Closed means you really can't smell much.” “I, as a voluptuous woman, a full bodied woman would then assume that it was a full bodied wine. But again, what, how do we define a full-bodied wine?” “In the descriptors, when you're going through how sweet something is, luscious is defined as the top-end of sweetness. But that's only because that's what WSET has said.” “I just wanna lick a bit of your skirt, lady. Do you mind? Somebody said it was voluptuous, so I wanna taste voluptuous.” “As a child, I actually did lick rocks.” “Minerality: a lack of being beaten over the side of the head with a piece of fruit wrapped round a lovely small flower.” “It's one of those words that people throw around when they're really not sure what they're tasting.” “The only thing a wine education gives you is the ability to choose for a group of people, something that is in the middle of everybody's likes.” “I think people get mixed up because they think everything about wine is taste.”

This episode is one that I've been waiting for in the last couple years already. If you want to become a better blind taster, Nick Jackson's book: Beyond Flavour is a must have in your library. Nick is a young British Master of Wine who studied Theology in Cambridge and now lives in the sunny Florida, where he imports artisanal European wines, helps private wine collectors and much more. In many ways, his approach to tasting is a rather unique, but most certainly a helpful one. But I let him explain the origin story and methodology of the ‘Tasting by Structure' approach. We talked about the major updates in the second edition of his book, about minerality, sapidity and the two-texture situation. You hear his criteria for selecting recommended producers, his take on the Florida wine market and of course: how to understand varieties. It was a great experience to look behind the curtains and pick Nick's brain a bit on how to structure something that probably never meant to be structured, but rather enjoyed. Buy the book here: https://amzn.to/41PL5v3 2:10 - Starting with wine, Theology, Evolving Palate and wine world 10:24 - The 2nd edition of the book, Tasting for structure 18:26 - Concept of Acid Shape 22:45 - ‘Confusions' section - One major update 28:10 - ‘Two-texture' situation 32:37 - Oak Tannin 36:15 - Structure & Skeleton 41:00 - Minerality & Sapidity 52:26 - Producer Recommendations & Nick's Criteria 54:34 - What Nick is doing nowadays? 58:40 - Florida Wine Market 1:02:00 - Nick's emerging wine countries 1:05:00 - Is blind tasting getting more difficult? 1:08:25 - How do you take blind tasting skills to the next level? Guest: Nick Jackson MW | @nickjacksn Wine Ghosts Instagram: @wineghosts | More content: www.wineghosts.com Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts | Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/ | Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghost

Is minerality a flavour or a texture? What does it feel or taste like? Why do wines made from hybrid grapes deserve your attention? What can winemakers learn from Jimi Hendrix?   In this episode of the Unreserved Wine Talk podcast, I'm interviewing Aleks Zecevic, wine writer and host of the Vintners podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How does Ewald Tscheppe of Werlitsch get a unique texture to his wines? How did carrots help Aleks improve his understanding of and appreciation for biodynamic wine? What distinguishes Werlitsch Ex Vero I, II, and III? Which common characteristics will you taste in most wines from Styria, Austria? What will you experience when tasting Werlitsch Ex Vero III? Is minerality a flavour or a texture? What do I especially love about the mouthfeel of Rockway Vineyards Small Lot Syrah? How does Slovenian influence show up in the wines of north east Italy? What is the Carso? How does the terroir come through in Zidarich Vitovska 2017? Why are some grapes called hybrids while other crossed varieties are not? Why are hybrid grapes increasing in popularity? What makes Vitis vinifera more susceptible to disease and environmental damage? Why are hybrid grapes more environmentally friendly and better suited for climate change? What can winemakers learn from Jimi Hendrix? Why does Aleks connect with vinyl records more than digital music? What's the mission behind the Vintners platform?   Key Takeaways I thought Aleks' explanation of how minerality affects both flavour and texture helpful. Wines made from hybrid grapes will increasingly become part of our drinking menu both due to climate change as well as their improved taste and diversity of flavours. I loved his tip on what winemakers can learn from Jimi Hendrix.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Aleks Zecevic Aleks Zecevic was born in Belgrade, Serbia, and emigrated to New York City to study journalism at New York University. After graduating, he completed WSET courses and worked at the Wine Spectator, becoming one of the lead tasters at the magazine. He joined the renowned auction house Sotheby's as a fine wine specialist. Currently, he reviews Austrian wines for Wine Enthusiast and is part of the newly founded Vintners platform, where he creates content and hosts the Vintner's podcast.     To learn more, visit https://www.nataliemaclean.com/206.

This week on our Vino Lingo segment we feature Paul Anamost, PhD, Vineyard Soil Technologies, Napa Valley, defining the term “Minerality”. Learn more by visiting www.vineyardsoil.com

Is it a real word? Does it reflect the soil? Or is it just an image our brains drum up with our nose int he glass. In this episode we'll breakdown this new-ish wine term. See acast.com/privacy for privacy and opt-out information.

A tasting term, specific elements in the soil and grapes, and even geological elements and rock types; the term minerality in the context of wine has taken up a rather broad usage.  Robert and Peter explore a bit of the science, the use of the term as a tasting descriptor, and how the industry has used minerality as a sales tool.  Listen to grasp a hold on how the term is used and what it is used for. Detailed show notes: Minerality as a wine term started in the 1980sA tasting term - related to flint, matchstick, chalk, saline charactersMineral elements - e.g. - potassium, phosphorus, calcium, etc…Geologic elements - e.g. - quartz, limestone, etc…As a style of wineMinerality is like a macro tasting term, like “fruity”Can have sub-elements to the category, e.g. - reduction/sulfur related compounds, stone related, saline / salty relatedAs a flavor, it is not from the actual minerals in the rocks in the soilMinerality could be a positive term for the absence of fruity and floral flavors in a wineIt comes from a combination of terroir and winemakingWines generally associated with mineralityWhites: Chablis, Sauv Blanc (e.g. - Sancerre), Gruner Veltliner, Alvarinho, Chenin Blanc, Rieslings, AssyrtikoReds: Pinot Noir, Cab FrancUsing minerality as a sales toolSome wineries have labels that specify rocks/soil typesE.g. - Didier Dagueneau’s Silex; Mullineux’s Schist, Granite, Iron; Dr. Loosen’s Blue / Red Slate RieslingsBut, these wines may not necessarily be referring to minerality in the winesSommeliers and restaurants tend to enjoy minerally wines and may have sections on their wine lists for themRetail stores that are organized by wine style do not yet use the term, but may in the futureRandall Graham of Bonny Doon experimented with infusing rocks into wine, but that led to higher levels of other trace materials and was shut down by the government

What exactly is a cool climate Chardonnay? Which dishes are delicious with this style of Chardonnay? What's the most important element for you to discover when tasting wine? Why did Chardonnay become so popular, then fall out of favour? What is the Cool Climate Chardonnay Celebration? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Brian Schmidt, Vice President and Winemaker at Vineland Estates Winery. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights What are the hallmarks you would find in cool climate wine-producing regions? Why is "cool climate" being redefined? Which traditional cool climate wine regions would you be familiar with? Why shouldn't you compare Niagara and Burgundy wines? How did Chardonnay rise in popularity since the "Anything But Chardonnay" times? Would you experience a difference in Chardonnay styles in recent years? Why would you prefer to pair a light versus a buttery white wine with food? How can you identify minerality? Which element of wine is the most important for you to identify? What type of experiences can you have at the International Cool Climate Chardonnay Celebration? Are there certain dishes that you should try with cool climate Chardonnay? What was Brian's most interesting cool climate Chardonnay experience?   Key Takeaways Brian gives us a great definition of cool climate Chardonnay being grown in wine regions that have 1000 to 1450 heat units during the growing season to give the freshest expression of the fruit. It’s also a combination of latitude and attitude. He draws some valid comparisons with Riesling, another cool-climate grape, that also undergoes a cool fermentation in stainless steel tanks rather than oak barrels. Chardonnay, much like Merlot, fell out of favour a decade ago with the Anything But Chardonnay backlash because it had become both too popular and too homogenous. But Chard is back baby, with a slim new profile and crisp style. Minerality in wine is more of a tingling texture than a taste, though it is often described as wet stone.   About Brian Schmidt For over two decades, winemaker, Brian Schmidt has faithfully served Vineland’s vineyards and cellars with a steady, farsighted view to promoting complete integration, natural synergies and reduced intervention. This holistic approach has resulted in specific tiers of wines that continue to voice a clear expression of time and place. Brian maintains, “It is critical to understand the soil and site where your grapes are grown while developing a defined, yet flexible frame to react to the curve balls that Mother Nature likes to throw.” Brian continues, “I do have an untamed passion for growing all cool climate varieties, but I must admit that I have a particular love for Riesling and Cabernet Franc.” On mentioning his recent award, he smiles broadly, locks eyes and says in a warm voice, “You do know that I have an entire team of creative and dedicated individuals behind me. The award is clearly the result of the efforts of a team of talented people at Vineland, all working towards a common goal. I was the fortunate one to be able to receive the award on their behalf.” Brian Schmidt was born in Kelowna, British Columbia and was raised on a vineyard that had been in the family for three generations. The Schmidt family was one of the founding families of the Okanagan wine industry and this was the bedrock of Brian’s interest in winemaking. Brian has experimented, researched and has travelled extensively throughout Europe’s cool climate regions studying winemaking and the specific connections to the land. It is this intensive experience that has resulted in the creation of a winemaking style that has become Vineland Estates Winery’s signature. Brian is most concerned with how the public receives and embraces Vineland’s wines but the wines have also garnered formal, national and international recognition. One notable achievement was the awarding of the 2003 VinItaly Grand Gold trophy as the highest-scoring winery in a field of over three thousand wines. This was the first time this trophy had ever been awarded outside of Europe. Brian humbly accepts the many honours but is quick to get back to the important business of building Vineland Estates’ reputation for wines that delight and engage by expressing the true essence of place.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/108.

Can you really taste minerality in wine?If so, how did it get there? Today, Nicolas Quillé MW joins us to discuss the science behind key wine terms. We also discuss what happens to wines as it ages and which wines should or should not be aged.Nicolas Quillé, MW is no stranger to the world of wine. Born into a family working in the wine industry, he's Master of Wine, has two master degrees in Enology, an MBA, and over 25 years of experience. Nicolas currently serves as the Chief Winemaking and Operations Officer for the Crimson Wine Group, where he responsible for the operation of six estate wineries and associated vineyards across California, Oregon, and Washington. He offers lectures and seminars on a regular basis,including a recent online master class on the history and terroir that define the wines of Beaujolais. Nicolas resides in Portland, Oregon.Connect with him on LinkedIn at Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Episodes available on iTunes,Spotify,online or wherever you listen to your podcasts!

Every wine is unique and has distinct mineral notes found in its composition. Today's episode will be all about wine and its minerality. Tune in and have a great day!

Kathryn and Tug discuss minerality in wine. Do we taste and smell minerals? Do grapevines drink up rocks and does that end up in the glass? What does it mean when someone asks for a “minerally” wine? Kathryn shares the story of how she started to learn about Italian wines. The couple recounts how their new family routines is evolving in quarantine. Tug is inspired by new music from Fiona Apple. Kathryn receives a gift from a friend. And the Wine of the Week is a white wine from the shores of Lake Garda, the Pasini San Giovanni ‘Il Lugana' Lombardy, Italy 2018. www.thelongfinish.com www.esterswineshop.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

Hello podcasters! Every wine is unique and has distinct mineral notes found in its composition. But what does minerality in wine mean? Listen to today's episode and find out!

Since 2009!  It's the show dedicated to the wine industry. Featuring: Minerality in wine plus wine news, updates, events & more. Show Host:  Ron Wine maker, cellar master, vineyardist and tasting expert. Questions during the LIVE show? Visit our Facebook page and comment on the LIVE video feed - http://www.facebook.com/allaboutwinebtr or chat with us on our BlogTalkRadio page during the show. E-mail the show with your questions and comments, anytime, at allaboutwine101@gmail.com

What it minerality mean when it comes to wine? Is it a taste? A feeling? Or some bogus concept meant to keep wine mysterious? What’s the latest with the devastating wildfires in Sonoma wine country? Why are winemakers wary of cannabis producers? It’s not what you might think. And what is a new wine group doing to help with a balanced life? On today's episode of Unreserved Wine Talk, I'm taking a deep dive into the controversial concept of minerality, assessing the impact of recent wildfires on California wine country, discussing the controversy between cannabis producers and winemakers and sharing a resource I recently found for helping you live a balanced life as a wine lover. Enjoy!   Highlights What impact has the Kincade Fire had on Sonoma County? How will that affect the wines we drink in the future? Which of the Sonoma wineries were affected by the Kincade Fire? Should cannabis producers be allowed to use wine appellations? How is cannabis added to wine? What effects should you expect to feel from drinking cannabis-infused wine? What are you experiencing when wine is described as having great minerality? Does geology influence grapes and wine? What are some simple tips you can use to keep your wine consumption in balance? To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/54.

The Wonderful World of Wine (WWW) Topics What We Googled This Week Minerality Winery Instagrams

Martin Riese is one of the most passionate people I’ve ever met, and his passion is WATER. From a young age, he began to decipher different flavors of water from different sources, and now he's the world’s most well-known water sommelier and educator. In this episode, we discuss: -tap water vs natural bottled water -water in a culinary setting -the topic of health and water -how water obsessed people consume water in their homes -the truth about ‘Smart Water’ -processed/fitered/distilled water -Is h2o healthy -Minerality of water -Electrolytes -Acidity / alkalinity This is THE episode to tune into if you are interested in consuming the best water for you and your family, and for changing the mindset that all water is created equally… hint - it’s NOT! For more information on Martin: https://www.martin-riese.com — UPCOMING EVENTS AT RAW REPUBLIC Art and Mindfulness Workshop (4 part)- Sunday 9/9/18, 3 pm    Breathwork with Kathleen Currie Monday 9/10/18, 6pm DOSING with CBD + Adaptogens with Sheena and Emily Saturday 9/1518, 10:30 am To sign up, email: thespace@rawrepublicjuice.com — TO BUY DOTERRA OILS FROM SHEENAS SHOP, VISIT: my.doterra.com/thespace — FOR MORE INFORMATION ON DOTERRA AS BUSINESS, EMAIL: sheena@rawrepublicjuice.com — SUPPORT THIS PODCAST! by sharing episodes with friends and subscribing to our Patreon page: www.patreon.com/rawtalkwithsheena where we post exclusive content, early releases, bonus episodes + MORE.. Patreon ONLY! — FACEBOOK GROUP: Has Raw Talk with Sheena influenced something in your life that you would like to share? Don’t forget to join the conversation in our private Facebook group: www.facebook.com/groups/1826596414263228/ and tag#rawtalkwithsheena — This episode was sponsored by  http://www.esplanadestudios.com and http://drinkcrazywater.com — INSTAGRAM: Follows from this episode: @martinriese @sheenamannina @Rawtalkwithsheena @rawrepublicjuice

Duck provides the only list of eligible bachelors in the world, Kevin gets earnest. The boys delve into philosophy and hopefully cut out the 15 minutes of screaming at Alexa. Sorry we blacked out on the episode highlighting one of our favorite winemakers, seriously buy her wines though. List/// Tami, Grillo IGT Terre Siciliane, 2016// Ochipinti, SP68 Bianco IGT Terre Siciliane, 2016 // Something that Kevin never revealed the name of but which is 50 / 50 Gamay and Pinot Noire from the Loire Valley.Support the show (https://www.patreon.com/Disgorgeous)

Wine Road Episode 46 - Rhônes - Pick a Card Any Card. Wait for it….you can’t help but laugh at the end of this episode!! In this Rhône centric episode Marcy and Beth start off with the Wine of the Day, a Roussanne from Trattore Farms then Marcy gives us the Word of the Day. Beth reminds us to try new things with the Tip of the Day, and Marcy cracks us up with the Item of the Day. Beth then shares Wine Road’s newest event Esprit du Rhône in mid May. She also talks about our successful Rhône Seminar in Rancho Mirage and upcoming version in San Diego. Barrel Tasting pre-sale tickets end Mon Feb 26th!  www.WineRoad.com Show Notes: 0:30     Wine of the Day - 2016 Roussanne Trattore Farms 2:00     Word of the Day - Minerality 3:50     Tasting Tip of the Day - Try Something New 5:10     Item of the Day - Red Wine Playing Cards 7:35     Esprit Du Rhône 9:30     Rhône Seminars in Southern California 10:38    Barrel Tasting 11:40    Pick a Card Any Card - Outtakes    Links: • Wine of the Day  • Word of the Day • Tasting Tip of the Day • Item of the Day  • Esprit du Rhône • Barrel Tasting    Credits: The Wine Road podcast is recorded, mixed, and mastered at Threshold Studios Sebastopol, CA. 

First up on this week's Food Talk, Mike speaks with Nick Kovacevich, co-founder & CEO of Kush Bottles. Founded in 2010, their mission is to provide innovative packaging solutions for dispensaries, growers, retail shops, and consumers throughout the legal cannabis industry. After a break, we return with Kamal Kouiri, the general manager and wine director of Molyvos in Manhattan's Midtown West. One of New York’s most beloved Greek restaurants since its opening in 1997, Molyvos has won numerous awards, including Wine Enthusiast’s “100 Best Wine Restaurants” in 2015 and 2016 as well as making their “Five Best Wine Bars in New York City.” Finally, Mike is joined by Stett Holbrook, editor of Bohemian, an alternative weekly in Santa Rosa, California. He is also a contributor to the Food & Environment Reporting Network (FERN), and has written a piece on new resorts and vineyards in the Napa Valley that are threatening the region's water supplies.

Jacques Lardière retired from his role as Technical Director of Maison Louis Jadot in Burgundy in 2012, a job he had started in 1970. He now oversees Jadot's Résonance project in Oregon.

John Lockwood is the owner and winemaker of Enfield Wine Co., a California winery. Also in this episode, Erin Scala recounts the history of California's Wild Horse Valley AVA.

Ron Siegel of Anaheim Hills CA, Robert Mott of La Quinta CA and Joe Greenwald of Villa Park CA discuss current events, financial markets, politics, and even poking fun at the rest of the media in a live radio broadcast from Anaheim CA. Ron, Robert and Joe will discuss: How full should we fill a wine glass; What is Minerality in Wines;Top 10 US States for Chinese Investments; Five Costly Homeowner's Insurance Mistakes; QE3 and the Markets; Measure K for School Facilities; Mortgage Minute; Your Credit Matters; Real Time Real Estate; Word on Wealth; and so much more. Ron Siegel, consumer advocate and mortgage lender, discusses anything that affects the roof over your head, your bank account or other items that will benefit you / your family. Reach Ron at                   800.306.1990 Ron@RonSiegelRadio.comwww.RonSiegelRadio.comwww.SiegelLendingTeam.comTwitter: @RonSiegelwww.Facebook.com/RonSiegelRadio         

A discussion of soil and geology with Earth Sciences professor Alex Maltman, Alsace producers Olivier Humbrecht and Phillipe Blanck and Master Sommelier and former geologist Wayne Belding.

We talk to Tom Cannavan of The Wine Gang about minerality in wine and the debate over the word as a common descriptor.