Podcasts about new zealand sauvignon blanc

Send us a textThe unexpected bargains of wine industry disruption take center stage as Domain Dave explores Trader Joe's Diamond Reserve Napa Valley Cabernet Sauvignon 2023. At $19.99, this single-vineyard wine represents the upper tier of Trader Joe's offerings, yet delivers value far beyond its price point.What makes this bottle particularly intriguing is the mystery behind its origins. While Trader Joe's typically provides subtle hints about their premium wines' sources, this label remains conspicuously silent—suggesting a particularly prestigious pedigree. The clues are tantalizing: it's a single-vineyard Napa Cabernet from a specific sub-appellation, aged 14 months in French and American oak, with classic Bordeaux-style blending (touches of Petit Verdot and Merlot). All signs point to a wine that would typically command $50+ at retail.The current wine market echoes conditions last seen during the 2008 recession, with major players like Duckhorn, parts of Coppola's Del Cato, and Constellation Brands shedding assets and canceling contracts. These disruptions create opportunities for value-minded wine enthusiasts willing to explore. As Dave explains, wines never intended for value channels suddenly appear at bargain prices when producers face financial pressure. This Diamond Reserve Napa Cab drinks well immediately but shows potential for further improvement with six months of additional aging. The challenge? As a limited-edition release, it won't be available for long.Have you noticed other unexpected premium wines appearing at value prices recently? The current market conditions suggest we might see more such opportunities. While you contemplate this Napa Cabernet, stay tuned for Dave's upcoming review of a $6 New Zealand Sauvignon Blanc. Remember to keep your wine adventures affordable without sacrificing quality. These distress sales from premium producers represent perfectly timed opportunities for savvy wine lovers.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In Wellington, New Zealand, the Fork & Brewer (https://forkandbrewer.co.nz) has to live up to a reputation, and head brewer Brayden Rawlinson is up for the challenge. Under the leadership of previous head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered numerous awards, and the expectations placed on his successor were huge. Yet Rawlinson brings his own style and swagger to the role, alongside a deep love of fermentation in all its forms, and he's continuing the legacy with different takes on beer that are equally medal-worthy (https://brewersguild.org.nz/2024-nz-beer-awards-winners-announced/). In this episode, Rawlinson discusses: pressure fermentation at warmer temps for faster, pub-centric lagers that win medals brewing pils with 100 percent Riwaka hops added everywhere, from mash and first wort through a dip-hop addition and dry hop achieving a more herbal, Noble-like character with Riwaka sculpting a slightly drier NZ pils applying Italian-style method to beers made with New Zealand Sauvignon Blanc grapes and Nelson Sauvin hops balancing the acidity in wine-grape beers with low pH but not overt sourness And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) From taproom to distribution, Arryved gives breweries the tools to streamline operations and boost profits—all in one powerful platform. Want to see the latest innovations in action? Visit Arryved at CBC 2025, Booth 1865, where they'll be pouring beers and showing off the future of brewery tech. Probrew (https://www.probrew.com) If you're at this year's CBC 2025 in Indianapolis, there's one place you must check out—ProBrew at Booth 2801! See ProBrew's solutions in action, chat with our experts, and enjoy a perfectly poured beverage—on us. So don't miss it—ProBrew, Booth 2801. ProBrew, Brew YOUR Beer. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

It must be the glass@cloudybay @mersoleilwines @darioushwinery #wine #glassware #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Made Man Maury, Made Man BobSIPS – On this episode we discuss wine, but it's really about the glass. Each wine is tasted using varietal-specific Riedel glasses, highlighting the significant impact glassware has on flavor and aroma.Join us as we uncover the nuances of these wines, share our tasting notes, and provide our signature SIPs ratings. From the crisp notes of the Sauvignon Blanc to the rich complexity of the Cabernet, this episode is packed with insights and laughter. Whether you're a wine novice or a seasoned connoisseur, you won't want to miss this enlightening discussion! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:Cloudy Bay 2023 New Zealand Sauvignon Blanc                                         3 SIPSMer Soleil 2020 Reserve Chardonnay                                                       3 SIPSCloudy Bay 2021 New Zealand Pinot Noir                                 4 SIPSDarioush Cabernet Sauvignon 2021 25th Anniversary Release    5 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobWine Tasting, Riedel Glasses, Cloudy Bay, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Wine Varietals, Tasting Notes, Glassware Impact, Wine Appreciation, Distilled Spirits, Coffee And Tea, Wine Ratings, Sustainable Wine Practices, Marlborough Wines, Wine Glass Shapes, Wine Tasting Kits, Wine Reviews, Wine And Food PairingRiedelhttps://www.riedel.com Cloudy Bayhttps://www.cloudybay.co.nz Dariush Estate Wineryhttps://www.dariush.com Marlboroughhttps://www.marlboroughwine.com Santa Lucia Highlandshttps://www.santaluciahighlands.com Promo swap for 750K at 2:1

Welcome to another episode of the Trader Joe's Wine Club, brought to you by Inside Trader Joe's. In this sip-sized segment, we're going grass-roots – or at the very least, grass-noted – with a conversation about New Zealand Sauvignon Blanc. More specifically, we're highlighting Raorao Sauvignon Blanc from the Marlborough region, an area on the South Island renowned for this varietal (among others). This wine is an excellent expression of Marlborough Sauv Blanc – a quick listen here will reveal what makes this wine so special, some delicious pairing ideas, and what a tremendous value it is at Trader Joe's. Transcript (PDF)

We finish off our 4 part series with a 'Case' study. We have chosen 12 wines that can help expand your palate and your wine education. And if you want to keep going, sign up to join the waitlist for our upcoming beginner's course: Crush It Basics!Allie grabbed us a bottle of wine from TJ's to demonstrate good examples of affordable wines can be found. But you have to be willing to take a chance on the unknown. We review 12 different wines from New Zealand Sauvignon Blanc to Argentinian Malbec. All 12 together are the perfect set of wines to kick start or round out your wine education. If you are looking to put together a case of your own, visit our website at: https://crushitwineeducation.com/collections/all-wineTake a chance at a new wine and join us! Cheers! Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Tonight we are testing the differences between a French Sancerre and a New Zealand Sauvignon Blanc.Sancerre is one of the most famous French white wine regions, and the top region for Sauvignon Blanc. According to the Oxford Companion to Wine, it has quadrupled its output during the past 50 years. It is known for its bright and complex wines, and for pairing with locally made goat cheeses. On the other side is the Wairau Valley, New Zealand. Sauvignon Blanc has made New Zealand famous for wine around the world. New Zealand is known for producing bright and fresh wines. Tonight, we are tasting a: 2023 Wairau River Sauvignon Blanc purchased from Costco for $11.99. The wine is produced in Marlborough, New Zealand. This wine scored an 85 from the Wine Enthusiast. They called it green and a touch underripe; with sulfuric, onion, lime, and passion fruit aromas. Tastes are better with tangy lime zest and a slightly chalky texture. Acids keep it fresh.2022 Domaine des Cotes Blanches Sancerre purchased from Costco for $23.99. Sancerre comes from the Loire Valley, France. I've read that Sancerre is Taylor Swift's favorite wine. The vineyard practices organic farming. They don't use pumps in the winery and rely on gravity systems exclusively. The name “Cotes Blanches” pays homage to the stony white soils gracing the slopes of Sancerre. It has a color of Pale yellow with notes of light flint, plum, peach, and citrus fruit. Round with a nice mineral finish. Pairs with light appetizers, grilled fish, poultry, and goat cheese.Next week, we will have a blind tasting, so the wines will be unknown. Join us to see if we can guess what we are drinking. We will also learn about the wines and their characteristics.

I start by asking for a big favor!! I haven't asked in about 10 years – but if you get a moment, could you drop a positive review for WFNP on iTunes, or a good rating on Spotify, or tell a friend who you think would like the show? Thank you in advance!   This show is part of the effort to refresh the WFNP catalog, based on the ideas of Patron Chris C, who did a ton of work to help me come up with a list of things he thought I could re-do, given that it's been 14 years since I covered some of this stuff. If you have any ideas, please drop a DM on Patreon or send me ideas through the site!   This show has my recommendations for filling a case of wine with classics from around the world. These wines will give you a great idea of what these regions represent and why they are so famed. Even for experienced wine drinkers, I think it's good to go back to the basics and try stuff you haven't had in a while to remind ourselves why they are so good!   The list contains 12 still wines (no sparkling or fortified this time!), whites, reds, and one rosé. The wines are:   Whites: White Burgundy, which is Chardonnay. I recommend the wine especially from the Hautes Côtes de Beaune or Hautes Côtes de Nuits, Côte d'Or Blanc, or Chablis 2. New Zealand Sauvignon Blanc – with a twist. Look for wines from the Awatere or Wairau Valleys. 3. German Riesling from the Mosel (for off-dry wines) or Rheingau. I also mention Pfalz for great dry wines. 4. Portuguese Alvarinho – Vinho Verde, specifically from sub-regions of Monção and Melgaço   Rosé 5. Tavel from the Rhône Reds 6. Bordeaux – especially from the Médoc or Côtes de Bordeaux for Merlot-driven wines (Pomerol and St. Émilion) and for bolder, more ageworthy wines with more Cabernet -- Haut-Médoc or Saint-Estèphe or for spendier versions – Graves, Margaux, Saint Julien, Pauillac 7.   Rioja from Spain   8. Italian reds either Chianti Classico (have food with it!) or Roero/Langhe Nebbiolo/Nebbiolo d'Alba/Barbaresco   9. California – Santa Barbara County Pinot Noir (or more specifically Santa Maria Valley or Sta. Rita Hills)   10. Barossa Valley Shiraz (take another look if you haven't in a while!). For more restraint, you can look for Shiraz from Eden Valley, a sub region of the Barossa Valley   11. Chilean Cabernet Sauvignon, especially Maipo Andes/ Alto Maipo is best, due to the higher altitude in this area 12. Argentinean Malbec, more specifically from Gualtallary, Tupungato, Altamira or, more generally the Uco Valley and Lujan de Cuyo       Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes      

Send us a textDashwood Marlborough Sauvignon Blanc 2023- $10 GoodnessThis is one of those "taste of Marlborough" New Zealand Sauvignon Blanc wines.Sourced from multiple vineyards in the Marlborough region of Northeast Southe Island in New Zealand.These value-priced wines are popular and very drinkable.The Dashwood hits all the notes that are good about  NZ Sav Blanc in a $10 package.It tastes great and is a terrific value! For more information check out https://cheapwinefinder.com/ and of course, listen to the best value-priced wine podcast on planet Earth!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Vinene i afsnittet er skænket af GlobalWines.dk https://globalwines.dk/   Find en smagekasse her: https://globalwines.dk/vare/vin-for-begyndere-tiraki-smagekasse/ Bemærk at der er 6 vine i smagekassen. To af hver fra udsendelsen.   ……………………   I dette afsnit smager vi tre vine fra området Marlborough i New Zealand. Alle vinene er fra huset Tiraki og vi smager på sauvignon blanc, chardonnay og pinot noir.   Der er masser af spændende historik at dykke ned i, når det handler om New Zealand. Vi går ombord på James Cook's sejlskib og beretter om hvordan vinen kom til New Zealand og hvem der begyndte at dyrke den.   Vi snakker selvfølgelig lugt, smag, struktur og klima og forsøger at placere druerne på et verdenkort - hvordan smager vinene og minder de om andet vin på verdensplan eller er de sig selv?   Til slut går vi på skattejagt i gamle glemte klædeskabsvine.   Vi smager på   1) Sauvignon Blanc, Tiraki, 2022 https://globalwines.dk/vare/tiraki-sauvignon-blanc-2022/   2) Chardonnay, Tiraki, 2022 https://globalwines.dk/vare/tiraki-chardonnay-2022/   3) Pinot Noir, Tiraki, 2021 https://globalwines.dk/vare/tiraki-pinot-noir-2021/   .....................   Køb vores bog "Vin for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin   Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

What possibly could Captain Cook‘s exploration of the Fiordland of New Zealand's South Island and world class wine have in common? Greg Hay, Wet Jacket Wine's own Captain, leads the team toward a vision of precision, exploration and legacy. Hay founded several of Central Otago's renowned wineries (Chard Farm and Peregrine). With Wet Jacket, he set out to do something more visionary to fulfill a spirituality in his quest to link land and sea.Wet Jacket's lineup breaks the stigma of New Zealand = Sauvignon Blanc. For those who have the opportunity to explore, seeing the breadth of gorgeous whites and legendary Pinot Noir in the Central Otago area brings a completely different perspective. Pinot Gris from the Wet Jacket and Puntangi labels delivers depth and complexity with floral and crisp fruits. Way beyond a porch pounding PG, these wines deserve contemplation to unravel their layers.Our exploration of Wet Jacket's wines extends across a wide array of aromatic whites, legendary varietals such as Chardonnay and Syrah. We delve into the Central Otago expression of Pinot Noir, but not without multiple layers of Captain Hay's magician-like touch. There is a personal feel to what the wines deliver. The legacy, and the vision of what has transpired since Wet Jacket's inception less than a decade ago is nothing less than well rooted in something ethereal, from the cosmos. It's almost like the wines become part of you in telling their story.For more of the story, visit:  Spirituality in a Quest for Wine » WINE WIZE (wine-wize.com)Cheers! Charisse & KristiThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Sunshine Bay Marlborough Sauvignon Blanc-Aldi-$7.99-ExcellentThis sub-$10 Sauv Blanc is an Estate wine!It is also delicious.You can spend more for a New Zealand Sauvignon Blanc, but you do not have to!Check out https://cheapwinefinder.com/ and listen to the PODCAST for all the details!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Kono Marlborough Sauvignon Blanc 2023- A Conversation With Kono Winemaker Bruce Taylor Talking NZ Sauv Blanc and Much, Much, More!Ok, You like New Zealand Sauvignon Blanc, why wouldn't you?But what do you know about those wines?Well, let Bruce Taylor tell you about the usual NZ offerings and the esoteric.Check out https://cheapwinefinder.com/ and of course, listen to the most excellent podcast to be a New Zealand wine expert!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Extreme weather events can be devastating to a winegrowing region's infrastructure, business, and in the worst-case scenarios, human life. Emma Taylor, Viticulture Consultant with Emma Taylor Viti is part of New Zealand's Cyclone Gabrielle recovery team, helping winegrape farmers in the Hawke's Bay region. When the cyclone hit in February 2023 just before grape harvest, flood waters reached over the top of many vineyards destroying bridges, leaving behind massive silt deposits, uprooting entire plantings, and cutting off power for one week. Growers had to evaluate how to handle their losses based on total damage, potential fruit contamination, and vineyard lifespan. A vital component of the recovery effort is the knowledge and experience of viticulturists who farmed in the region during Cyclone Bola in 1988. Resources: 2: The Goldilocks Principle & Powdery Mildew Management 79: Grapevine Fungal Diseases 103: Environmental, Social, & Governance Initiative in Spain's Priorat Region 117: Grapevine Mildew Control with UV Light Cyclone Gabrielle Relief Fund Downy Mildew (Plasmopara viticola) Emma Taylor on LinkedIn Hawke's Bay Wine New Zealand How lessons learned from Cyclone Bola can help deal with the aftermath of Cyclone Gabrielle Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And with us today is Emma Taylor. She is viticultural consultant with Emma Taylor Viti in New Zealand. And today we're going to be talking about the terrible impacts that cyclone Gabrielle had on the North Island of New Zealand. And thank you for being your guests taking time and sharing your story with us.   Emma Taylor  0:14  Nice to meet you and talk to you, Craig.   Craig Macmillan  0:16  First, I want to express my sympathies to everyone in the North Island in New Zealand overall for the loss of life and tremendous devastation of property. A lot of folks were unhoused injured as well as fatalities. And we're all very saddened by the event.   Emma Taylor  0:33  Thanks for that. It was it was quite biblical in nature, we call it you know, it was it was quite extreme.   Craig Macmillan  0:39  Yeah. It was quite extraordinary. Well, first of all, what was the cyclone? What was what was the story there.   Speaker 2  0:45  So it was an extratropical cyclone. That's common to New Zealand that we do get so tropical cyclones form up in the higher in the Pacific normally around the islands. By the time they get to New Zealand, they've normally decreased in intensity to the point that they are now regarded as extratropical cyclone. And that is the same with cyclone Gabrielle when the MetService started bringing up you know, they bring up these tropical cyclones in this hour, there's one to watch. And I remember when I first heard the announcement that tropical cyclone Gabriel was forming. And I remember the way that the MetService were talking about it. And I remember thinking this sounds like it could be a biggie you know, it's been a while but it's the way that they're talking about it. They're just preparing us in a slightly different way to the other extratropical cyclones. Cyclone Gabriel, it came on our horizon, you know, as one to watch maybe about a week to 10 days before it landed.   Craig Macmillan  1:39  Okay, so there was people were aware of something was coming.   Emma Taylor  1:43  Something was coming. Yeah.   Craig Macmillan  1:44  How close to harvest were vineyards when the cyclone hit. In   Emma Taylor  1:48  New Zealand in the last few years, we have been having our harvest seasons coming earlier in earlier that a climate change thing. Most likely they I used to say that harvest and Hawke's Bay started a little bit at the start of March, but you're really into it by the 20th of March. And by the 20th of April, you're over. And then you'd have a few rats and mice after then yeah, so that the 20th of March the 20th of April was hardest in the last few years. It's that chunk of time has been getting earlier and earlier to the point that in the 2022 Vintage everything was picked before we even got to April however, the 23 Vintage I remember commenting, maybe only a week before topical cyclone Gabrielle came that it looked like we're a bit more normal. And instead of a February start to have us I was hoping for a March start to harvest. However, you know, Gabrielle came on the 14th of February and we were harvesting nine days later.   Craig Macmillan  2:47  That's what I was gonna ask was how close to harvest were vineyards. When the cyclone hit? What are the varieties that are most common in that area?   Emma Taylor  2:54  The largest planted variety in Hawke's Bay is Sauvignon Blanc and Ginsburg however, that's because New Zealand Sauvignon Blanc right microclimates of Hawke's Bay and Brisbane and due to their warmer than what Marlboro is in both regions, there's a decent amount of Chardonnay, and Hawke's Bay, especially, we have some red variety. So we have Syrar and Merlot, Cabernet, that are grown, especially on the government gravels, which is a very stony appellation that we have here mainly Sauv Blanc, good amount of Chardonnay, and then the other little bits and pieces.   Craig Macmillan  3:27  Now, what I'm amazed by is that you mentioned you were harvesting nine days later. So there were vineyards in some of the harder hits areas that could still be harvested.   Emma Taylor  3:35  When the cyclone hit it was the range of destruction based on where you were and how close to a river or how close to a stop meant that breached you. The vineyards that were harvested initially were the ones that might have been flooded, but the water receded pretty quickly in most instances. And we were able to get in and harvest though. So the fruit did not like being submerged in water. Yeah.   Craig Macmillan  4:01  No, not at all. In the floodwaters if I understand in some cases reached as high as the fruit zone.   Emma Taylor  4:07  Oh, yeah. And over over the top of vineyards. Yeah.   Craig Macmillan  4:11  Wow. Oh, my God, and then it receded quickly. And then obviously there will be an issue with getting in after that.   Emma Taylor  4:19  Yes. And there's two kinds of issues with getting and there was access to the vineyard and the sense that in some instances this a few were along the Ngaruroro river. So there was three main rivers that you're probably going to hear me talk about in this the Esk valley, the to Tūtaekurī and Ngaruroro, and the Hawke's Bay, we have more vineyards along the Ngaruroro than anything, any of the other two, which is fortunate given the events that happened but if you were along the Ngaruroro and you were flooded, you didn't have a silt deposit, which is what you know, then became something that people had to manage with. So if you were along the Ngaruroro you were flooded, and then the water receded, and so your issue was accessing a Vinyard. which has been completely flooded. And so you can imagine there might be a little bit of mud and stuff like that, although, to be honest, a lot of alluvial gravels in that area as well, but also accessing the vineyard because a lot of the bridges had been washed out.   Craig Macmillan  5:12  Oh, right.   Emma Taylor  5:14  In the region like 60 bridges or something had or had been washed out. And clearly the priority was to get the bulk of people moving, rather than access to a remote vineyard. That makes sense. So that became an issue for people as well. The infrastructure damage.   Craig Macmillan  5:30  I'm guessing, because we're talking about New Zealand, we're talking about machine harvesting.   Emma Taylor  5:34  Yeah, that point was predominantly machine harvesting. I mean, there was there's always a little bit of hand harvesting, that happens. And there was there was a hand harvesting that happened on blocks that have been flooded. I'm not sure that there was to tell you the truth, I'm sure. I think it was all pretty much machine harvested.   Craig Macmillan  5:50  What do you do with fruit that has had floods, silts contact? That's that's something that I have never imagined in my wildest nightmares. Can you tell us a little bit more about that? Because my understanding is that some that at least some of that fruit was usable?   Emma Taylor  6:08  Yes. For a lot of people, you have to realize that a lot of people that were affected were growers, like ma and pa growers, we'd call them you know, private growers. And they have spent all their money, you know, they have, you know, what the seasons like you spend all your money on or you're pruning, you're spraying you're mowing your hand work. And they were in that point, just before harvest where you're not spending any money, and you're just waiting for the grapes to ripen. And then harvest until you get your paycheck for a lot of our members and some of our wine companies. The motivation was just to be able to give these growers some income so that they could continue. Yeah. So you know, they've clearly lost some of their crops. And so how can we have this what we can it's something that's been flooded the big thing that for other horticultural products that you have to worry about is E. coli contamination because you don't know what's in the floodwaters. Fortunately, because we're making wine, there's lots of international research that shows that E. coli dies in alcohol, MPI, which is our Ministry for Primary Industries over here they released with New Zealand winegrowers, they released a statement that said, you could have as grapes for the production of wine, as long as you had assess the risk. They were worried not only about E. coli, or, although it wasn't a big issue, but agro chemical contamination because the floodwaters had just destroyed chemical sheds on vineyards and washed through and they were worried about hydrocarbon contamination because diesel tankers and and they were just worried about anything else that could have been in that water. What we did discover though, and so we did a lot of testing pre harvest and post harvest is that while you know, the fuel Bowser that was sitting in your vineyard has gone, you don't know where it is, the volume of water that was flowing was so great compared to the potential risk of contaminants that there wasn't anything to worry about.   Craig Macmillan  8:04  That is good news. A true obviously, you've mentioned this in many videos, this tremendous amounts of silt were deposited, which leads to a number of possible issues. Also, I saw pictures of trellises and vines that had been knocked completely over. How are growers recovering from this? Are they trying to move silt down? Are they trying to reset the floors? What happens if you have silt layers higher than the graft union?   Emma Taylor  8:30  There are so many issues and there's no one single way to solve them as every situation is, you know, as often the case, like I was mentioning the East Valley and the Tūtaekurī rivers, there was a lot of salt deposits, and some vineyards were completely buried. So once the flood water receded, you couldn't see the vineyard anymore. We called those catastrophic vineyards. They are catastrophically affected, they needed to think about what they were now going to do with those that land use. For those ones in one regard, it's easy, because you're not saying to them, you can recover your vines. You're saying, Okay, you no longer have a vineyard, but for the ones that were in between. So they had a silt deposit, but it wasn't catastrophic. So there's two parts. Your question here that I think I'm asking is the ones that had the silt deposit, but it might have been above the graft union. And so we then urged those growers to contemplate the lifecycle of the vineyard and where they were sitting. So is the vineyard getting towards the end of its life, say 20 to 25 years old, because in New Zealand, especicially Sauvignon Blanc vineyards we manage very hard for trunk disease, but can 30 years old or so a vineyard will have a lot of trunk because they've done it. So if your vineyard was 20 years old, and you probably only had 10 years of useful life yet. We were saying you could probably leave that salt and place it flatten it out to the point that you can now grow on it but you can leave that because you're probably We'll get you we'll get scion rooting. But the phylloxera will take a while to reinvest in the vineyard, the roots of your original vine is still there, the scion roots have to take over the phylloxera has defined, you've probably got seven to 10 years before you're even seeing the first signs of phylloxera damage on your vignette.   Craig Macmillan  10:17  And there is phylloxera in those areas?   Emma Taylor  10:20  Because 95% of vineyards in New Zealand on grafted rootstock, we don't know. We have not studied phylloxera in New Zealand for a long time.   Craig Macmillan  10:32  That's a good thing because I was afraid I was gonna have to apologize on the part of all growers in North America for going back going back to the 1790s, or whatever it was.   Emma Taylor  10:41  We love the American rootstocks. Yeah, you American rootstocks? Yeah.   Craig Macmillan  10:45  Well, I don't think America can take credit for everything. I think the French and the Germans and the Italians have all done a great job to,   Emma Taylor  10:52  We don't know what the phylloxera status is, we have the the vineyard and goods board that I know about that is on its own roots. And it's, I don't know, 30 years old and still going strong. And then there was a nursery and Bisborn that was trying that tried to put its mother vines on own roots to try and keep the integrity of the plant. And they started seeing phylloxera in that planting seven to 18 years after planting. So we know it's still there. What we did discover throughout this whole process is that phylloxera research has kept continuing overseas, especially in Australia. And there's lots of species of phylloxera and we don't even know what species we've got. Because we haven't done a survey for the last surveys in New Zealand were done in the 80s I think it is.   Craig Macmillan  11:36  Talking about catastrophic losses, is there an estimate of like what percentage of some of those areas or what how many, or how many hectares were lost completely?   Emma Taylor  11:46  So there's about 4000 to 5000 hectares and holes, and depending on how people are choosing to manage and it's still coming out as, as we come through the season, there's about 300 hectares that we think will be lost completely. So it's not a huge amount in terms of the region, but it's one of those things, you know, it's a different scale of damage that you've had. And for some people, it means that they just lost the vintage from 2023. And now they're moving forward. But for the people that are the catastrophic so as the one you know, everyone's recovery is at different stages, depending on the scale of the damage and those that are worse affected obviously are still in a recovery phase with those that are were affected but not so badly. They've you know, got to the point they've prune the vines they're looking for forward to bad break this year. And it's it's move on and forget that cyclone.   Craig Macmillan  12:37  When would bud break be expected.   Emma Taylor  12:38  I saw bud break last week. Oh, wow. No, it's too early.   Craig Macmillan  12:44  Of course, it's too early No, but like, just just as a time point, it is August 8 2023. Today, which is your early spring.   Emma Taylor  12:53  So when to really the ski season is in full swing down here in New Zealand, we had a bout of warm weather, which got some the set flows going and a little bit of early bad breakout and Bayview. But we've now into some beautiful frosty morning and blue sky days. So that'll slow things down. You're saying it's the ninth of August. So hopefully, it'll be the end of August before we see too much more about movement.   Craig Macmillan  13:20  We're talking about Sauvignon Blanc, Sauvignon Blanc very prone to Botrytis and other fungal diseases. I'm not sure what your fungal disease situation is like where you are. Was that was that an issue? Was there a big explosion and fungal problems with that nine or 10 or 14 days before you get in?   Emma Taylor  13:36  Actually, so one of the issues we had in Hawke's Bay this year, and especially, you're talking about Sauvignon Blanc, but I suppose and other varieties, which was more more prevalent was we had downy mildew, we've not really experienced a lot of downy mildew in New Zealand. So whereas this year, I did see canopies that were completely defoliated. And partly that was a response to what when the cyclone happened and those first 10 days after the cyclone. We were still in a state of emergency, the bridges were down, communication was down because the cellphone towers all went out power was down for Napier, which is the urban environment that was down for a week and so people couldn't get on if your vineyard was a later ripening variety. So a Sauvignon Blanc or or red, Chardonnays earlier if your vineyard was a later ripening variety you couldn't get on and do some of those last protective sprays that showed in some of the canopies.   Craig Macmillan  14:34  I worked in the Central Coast California and I've only seen Downy Mildew once and it was it was amazing. It was really scary does tremendous damage and quickly that's the other thing downy mildew can strike and really do a lot of damage really fast. What about vines that were knocked over, or those vines salvageable. Can you push them back up?   Emma Taylor  14:53  Yeah, you can and this depends on how much silt you have. So if they got bent over and then there was a lot of silt that was a little bit trickier. But if they were bent over and you might needed to replace your posts, then that happened and those vines are actually that was where there was a little bit of hand picking that happened to tell you the truth. Yeah, they were salvageable. So get in quick, lift them back up again. And nets it we found that Vinyard nets, they often acted like a giant sail. If you were perpendicular to the river with a net on, you're almost guaranteed to be flattened.   Craig Macmillan  15:28  And so I'm guessing that that work started right away. And then there probably were vines that were just completely ripped out at the root.   Emma Taylor  15:35  Vines that were completely ripped out tangled mess with the nets, the posts, the wire, the irrigation. And so actually dealing with the waste of that became a big issue because we don't like burning waste in New Zealand. We only like to recycle. Telling someone that that big mess of nets and posts and wire you need to sort through and pull it out for recycling. That wasn't   Craig Macmillan  15:57  No Yeah, no, that's a really difficult thing to do. There's no doubt about it. And then if it's an older vineyard, and if it was twisted around the cordon and wire then can't chip it and on and on and on and on and on. This is not the first I'll call it a super cyclone that's hit before. In 1988 There was a Cyclone Bola  and it also did tremendous damage to vineyards I understand as well as property in human life.   Emma Taylor  16:24  Yes, and that cyclone and it hit slightly further north. So Bisborn was worse affected than Hawke's Bay, and back then in 1988, Bisborn one was New Zealand's largest wine growing region, and that hit later hit March. Oh, it really March. Sorry, the dates just elude me now. But it hit early March. So the vines were further closer to vintage. Yeah, had a had a very catastrophic, catastrophic effect. But it was 35 years ago. And it's amazing how much we had forgotten.   Craig Macmillan  16:57  That's what I was going to ask were there lessons that were learned?   Emma Taylor  17:00  What I've since you know, what I said, to add a grower meeting the other day of what we've learned is a cyclone is a cyclone and actually, some of the damage was pretty similar in some of the things that we're having to deal with in cyclone Gabriel, we had to deal with in cyclone Bola. Cyclone Bola in the 1980s. It was very much especially in New Zealand and mentality, we just got on and did it. And there wasn't a lot of reflection afterwards about what worked and what didn't work. And there was certainly no record keeping. After 35 years, one of the first things we did is that we called all together on a Zoom, all of the viticulturists that were around, in Bola. And we said can you remember what you did? And actually getting them together on a team's call was one of the best things we could have done. And because they feed off each other now that's right, we did this and yeah, so it was a different slightly different time. You know, because harvesters in 1988 weren't four wheel drive where they are now. And they were towing harvesters through vineyards to try and get the fruit off.   Craig Macmillan  18:02  Is that turning into outreach to growers today?   Emma Taylor  18:07  Lessons learned from Bola became a factsheet that was distributed to members. I think we managed to get it out nine days after the cyclone we had a grower meeting, we handed out to them and said this is what happened in Bola. We can't guarantee that this is exactly what's going to happen this time. Because the 1988 Bisborn, I think the largest variety planted was Monukka. Yeah. Yeah. So yeah, we didn't have the rootstocks in New Zealand like we had back then. And all that kind of stuff. So we're like, we can't guarantee this is what's going to happen. And to tell you the truth, we're going to be monitoring this spring, just to see if our predictions that the vines will be okay. Fingers crossed, is correct, because it's what happened in Bola. But everything else that we learned from those people, from those viticulturalists from Bola has happened so far. And so that was a very worthwhile thing to do.   Craig Macmillan  18:57  You mentioned we, who's we?   Emma Taylor  18:59  So the New Zealand winegrowers got funding from the government. Not not not a lot of funding but funding from the government straightaway, to get a group of viticultural experts together. And we went round, and I was lucky to be part of this and we would go around to the growers and visit them and, and help them out and, and give them ideas or just listen to them really just to reach out and see that they were okay. It was a very interesting process, because at the start, the people that wanted to see us were the ones that were flooded and they weren't sure if they could pick. It was definitely the first lot of visits were definitely focusing on what we could still harvest what we could still salvage any income we could get for the grower. And then the second stage was the people that couldn't harvest but they knew the vines were going to be okay for this vintage and it was how to manage those to best prepare them for the season. Next season. And then the last lot of visits we did were the catastrophic owners. That links So how the individual growers were coping with the stresses as well, at the time, it was a really good support to provide to the growers.   Craig Macmillan  20:09  That is so important. And I'm very happy to hear that folks immediately went back to the, what we call embodied knowledge. You know, it's experience, I lived this and it's vivid, some of its vivid, some of its not, but that I lived this and then being able to share that, and then being able to continue that process forward. Because you now have been really, really good about connecting with the community. And everybody's learning from that, you know, you're having that you're having that translation of experience now across all kinds of folks. And that's just absolutely critical. And I think it's fantastic. And I hope that that kind of thing continues for all kinds of things. I mean, we have that we have that with all kinds of pest issues as well. Sometimes the best thing to do is just get a bunch of growers together. Tailgate meetings and conferences and coffee meetings, we've we've had a number where it's just show up at Joe's diner, and we'll just talk about whatever you know, and it is really beneficial.   Emma Taylor  21:07  It is. One hundred percent agree and it's part of that very expert group says exactly what what are the series was we called them, shed had meetings, and they were located in all the different sub regions, and people could just come along, we feed them and we gave them drinks and just that connection.   Craig Macmillan  21:23  Food helps bring people out. I've learned that, If there was one thing one takeaway from this whole experience for growers around the world we have we have listeners from all over, what would it be what what one insight, idea piece of advice observation would you have.   Emma Taylor  21:40  Because it had been 35 years since we had had cyclone Bola in New Zealand. And I don't know if this is globally, but in New Zealand, we had got a little bit relaxed about areas that might be deemed as flood prone or have a risk of some sort. That is because for the most part in New Zealand, we deal with drought. You know, two, three years ago, if we've just had three kind of wet seasons prior to that, if you had to talk to any grower one of the big concerns, they would have said water, we're we're worried we can't get enough water. And so we had got a little bit relaxed about some of our planting places. After looking at the cyclone. I still think some of these places, they are still good for planting. But be cunning and be intelligent about how you plant if you're planting close to a river, plant with the river, not perpendicular to it, put your frost machines on plants, bury your irrigation don't have a very expensive shed down there. Keep your tractors and equipment on high ground. Some of them are the best soils, right, which is why we're tempted to plant on them. Because yeah, it's right. But be be wise, when you're doing the investment, that would be one of the things that I would say.   Craig Macmillan  23:01  Yeah, so this kind of thing is just another factor to take into account when you're designing a vineyard.   Speaker 2  23:07  Yes. And if it's only once every 40 years, it makes it a little bit harder to remember. Yeah, because we've certainly had planted on areas that had been destroyed and Bola, and they leave, they will leave fallow for a few years while people were like, oh, you know, they were hit by the site. And then all of a sudden someone's like, oh, that's some pretty cheaply. And I can put a vignette in via and then the venue does well. And so therefore it raises the prices of the land and everyone plants and we forgot.   Craig Macmillan  23:28  Well, I want to thank you for your time. And thank you for sharing your story. We wanted to talk to you because this kind of thing is probably going to happen again, in other parts of the world. So it might have been 40 years between those storms, there may be major storms coming to other places. Doesn't hurt anybody to kind of think about that as a possibility. I mean, we have as growers, we have plenty to keep us up at night already. But it is something to think about.   Emma Taylor  23:54  Yeah, I 100% agree. And even looking at how this impact of Cyclone Gabriel was further down in New Zealand, you know, into Hawke's Bay more than Bisborn just shows that that's the trend that's happening, isn't it? Climate is changing. And so it doesn't take long to think gosh, that'll just go a bit further south and it could have happened in Marlboro. So that's the same I agree with you about it'll happen in other regions of the world too.   Craig Macmillan  24:18  Well, I want to thank our guest, Emma Taylor, viticultural consultant with Emma Taylor Viti, thanks for being on the podcast, Emma.   Emma Taylor  24:24  You're welcome. Nice to talk to you, Craig.   Nearly Perfect Transcription by https://otter.ai

Pick of the Week: Saint Louis Brut Blanc de Blancs, France Results of the Dork vs. the Machine Challenge: WHITES Vinho Verde - light shellfish (scallops, prawns), lightly dressed salads, light cheese. New Zealand Sauvignon Blanc - white fish, muscles, oysters, goat cheese, citrus dressed salad, chicken, turkey, por. Vancouver Island Pinot Gris - fish/salmon, lightly dressed salad, chicken or lighter meats, pasta with cream sauce or risotto. REDS Chilean Pinot Noir - beef bourguignon, chicken/turkey/duck, mid-range cheeses, salmon. Malbec - steak, ossobuco, beef wellington, rich pastas, stews, and... Doritos? Monastrell - Spanish cheeses, hearty stews, grilled or roasted meats like lamb.   

Andy Burgio, Director of Innovation Interview with Mostly Superheroes Meet Andy! Starting at 4 Hands and the road to Director of Innovation. Teaser: Andy started in microbrewing and one of his beers is one of 4 Hands top sellers! Andy highlights some of his personal favorite beers and collabs from 4 Hands over the last 12 years. VOLTRON DEFENDER OF THE UNIVERSE - THE BEER - VOLUME 2 ANNOUNCEMENT Be sure to listen to our episode where we interviewed 4 Hands CEO, Kevin Lemp, where he told us all about the collaboration and announced Volume One release: Check it out here: https://mostlysuperheroes.com/watch/voltron-and-4-hands-brewing-company-beer-collaboration Also listen here: https://mostlysuperheroes.com/listen Volume ONE - YELLOW LION  The first in a six part series of collaborations with breweries from around the country to bring Voltron to life, Volume One is a hazy IPA brewed with Narrow Gauge Brewing Company in Florissant, Missouri. To impart tons of citrusy hop flavor and aroma without substantial upfront bitterness, we mash hopped with Citra and Mosaic and carried out fermentation with Omega Yeast's Helio Gazer, a thiolized yeast strain that delivers intense notes of guava, New Zealand Sauvignon Blanc and stone fruit through a metabolic process called biotransformation. | ABV: 7.5% Volume TWO - GREEN LION  Voltron Volume Two has landed at the 4 Hands Brewery & Tasting Room! Swing by 4 HANDS to snag a four-pack of 16oz cans! The second release in a six part series of collaborations with breweries from around the country to bring Voltron to life, Voltron Volume Two is a fruited hazy IPA brewed with Southern Grist Brewing Co in Nashville, Tennessee. Notes of tangerine, lime, passion fruit, blueberry and white grape contributed by Mosaic, Riwaka and Nelson Sauvin hops combine with mango and kiwi added to the beer during fermentation to create a super fruity, pillowy-soft, hazy IPA. | ABV: 7% Andy tells us about the collaboration process for Volume One and Volume Two: Who all is involved and how are these recipes and cans coming to fruition so beautifully. Chesterfield Location is Open! More details from Andy. Learn how all of the breweries were selected and hear how all of this gets done. Find out how to get the beer! Andy Teases out some details about Volume 3!  More from Andy: Teases of some future 4 Hands work! What it's all about for Andy and some sage advice for us and you fans. A Netflix TV Series Recommendation! We wrap up and drink some beer. Sources: CPTV https://video.cptv.org/video/stay-tuned-craft-beer-stl/ Between Two Firkins https://www.youtube.com/watch?v=1CFqwXcKhzo Listen or Watch on Spotify, YouTube, Facebook, Apple Podcasts, Pandora, Stitcher, iHeartRadio, GoodPods, Podchaser, Bullhorn, Podbean or wherever else you get your podcasts and shows. Thank you for supporting your favorite independent podcasts. Remember to turn on in-app reminders to know when new episodes are available. Subscribe and tell a friend. We appreciate you tuning in! www.MostlySuperheroes.com ©2023 Carrogan Ventures, LLC

How can it be that we have never done an overview on New Zealand? We decided to remedy that this week. This is a sweeping look at the two-island nation that has a huge wine reputation, even though it only accounts for 1% of the wine made in the world. In this show, we give an overview of the wine history of New Zealand, which is probably longer than you think, and then go through the regions to tell you how they differ from one another, why they are unique and the top wines you should look for. Although Marlborough represents 70% of wine made, we encourage you to look beyond it and try some of the other regions, which may just revive your love for the place with the most southerly wine regions in the world!   Check out the show notes for the podcasts that we've done that focus on specific areas of New Zealand with Happy Wine Woman , Simone Madden-Gray and Jeff Clarke of O:TU Here are the podcasts we reference in the show: Ep 192: Hawke's Bay, NZ with Correspondent Simone Madden-Grey Ep 212: Central Otago, NZ with Simone Madden-Grey Ep 223: North Canterbury, New Zealand's Hidden Gem with Simone Madden-Grey Ep 235: The Rebirth of New Zealand Sauvignon Blanc with Simone Madden-Grey Ep 288: Martinborough, NZ and the Glory of Wellington Wine Country with Simone Madden-Grey Ep 475: Jeff Clarke of O:TU Wines - The Evolution of Marlborough, New Zealand Wines   Materials for the show from and the podcast referenced above:  https://www.nzwine.com/en/   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople       _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

How can it be that we have never done an overview on New Zealand? We decided to remedy that this week. This is a sweeping look at the two-island nation that has a huge wine reputation, even though it only accounts for 1% of the wine made in the world. In this show, we give an overview of the wine history of New Zealand, which is probably longer than you think, and then go through the regions to tell you how they differ from one another, why they are unique and the top wines you should look for. Although Marlborough represents 70% of wine made, we encourage you to look beyond it and try some of the other regions, which may just revive your love for the place with the most southerly wine regions in the world!   Check out the show notes for the podcasts that we've done that focus on specific areas of New Zealand with Happy Wine Woman , Simone Madden-Gray and Jeff Clarke of O:TU Here are the podcasts we reference in the show: Ep 192: Hawke's Bay, NZ with Correspondent Simone Madden-Grey Ep 212: Central Otago, NZ with Simone Madden-Grey Ep 223: North Canterbury, New Zealand's Hidden Gem with Simone Madden-Grey Ep 235: The Rebirth of New Zealand Sauvignon Blanc with Simone Madden-Grey Ep 288: Martinborough, NZ and the Glory of Wellington Wine Country with Simone Madden-Grey Ep 475: Jeff Clarke of O:TU Wines - The Evolution of Marlborough, New Zealand Wines   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Not everyone is cut out for marriage or a longtime relationship  Project Everlasting is a summe read by Mat Boggs providing guidance for people in marriage and  relationships. My takeaways from this small book is really the backstory:  Mat Boggs wrangled his best friend, Jason Miller to embark on a 12,600 mile cross country trip and exploration.  Their mission: to interview long lasting love marriages. The key here is that they STARTED BEFORE THEY had the RV, the money to travel etc.  It started with him calling the TODAY SHOW telling them about their project. After being interviewed, they received crazy donations from companies..Check it out in the podcast. Price Pritchett tells us WHEN to make that first step in a new thrilling project, adventure:  NOW.. Start before you are ready! Each chapter of Project Everlasting is dedicated to one of the pressing questions the bachelors asked the couples, such as: —"How do you know you've found The One?" —"What's missing from today's marriages?" —"How do you keep the romance alive?" —"What's the most important ingredient for a solid marriage?"   As they traveled the country, meeting happy couples from all walks of life, Mat and Jason began to understand why their own relationships hadn't worked out quite as planned. They also realized that what they were learning from their wise new friends could change everything for them  and—through Project Everlasting—show their generation and generations to come how to build a marriage to last.   Kundalini yoga and music https://youtu.be/-iP5NkX0FAU Very calming and tranquil.  Brings a calmness to your house especially the children    Wine Refreshing whites - Can you add ice to white wine…. Ever heard of white wine spritzers? For me, since the wine is going to be diluted with ice, sparkling water and lemon or lime- I use a New Zealand Sauvignon Blanc  Here are the most accessible : Allan Scott 2022 Sauvignon Blanc is vegan-friendly and produced from sustainably grown grapes from Marlborough, South Island. The wine is so named after Allan Scott who helped launch the New Zealand wine revolution when he planted vineyards in the Marlborough in 1973. $10.99 Matua Sauvignon Blanc has high acidity and pairs very well with salty foods, white meats and a variety of fishClassic appetizers are Brussel sprouts, salads, asparagus and vegetarian dishes in general. Meat wise go for chicken and turkey.If are into fish and sushi you'll be very happy as Sauvignon Blanc is one of the few wines that pairs well with Sushi.  $12.00 OYSTER BAY MARLBOROUGH SAUVIGNON BLANCAs a founding member of Sustainable Winegrowing New Zealand, we have always recognized nature as the true producer of our wines. $11.00   MY FAVORITE THINGS For a class with more depth, check out Mat's guide  https://go.lifemasteryinstitute.com/i/?p=Vahail&w=BF_EVG_SLAK   FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURSE created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp     Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx     www.chezvalerie.us.  @valeriehail56                    

Ready for a sensory journey that takes your palate on a tropical vacation without the hefty price tag? Join me, Domain Dave, as we uncork the delightfully affordable Picton Bay Marlborough Sauvignon Blanc 2022 from Trader Joe's, a bright and lively wine that's as refreshing as a summer breeze. We'll explore its origins in the picturesque Mount Riley, a family-owned winery known for its premium wines and stunning backdrop. Uncover the secrets of its production, learn why it's considered a young wine, and see why its crisp, fresh taste earns it a special place in your wine rack.As we swirl and sip, you'll discover the seamless blend of flavors this Sauvignon Blanc boasts, from juicy peaches and pears to exotic tropical fruits, with a hint of honey sweetness and a touch of spice. I share how the well-balanced acidity and full-bodied taste set this wine apart, making it the perfect companion for a relaxed afternoon in the sun. Tune in to hear about my personal tasting experience, and by the time we're done, you'll be ready to raise a glass to this top-notch New Zealand Sauvignon Blanc. Cheers to great wine, interesting stories, and learning something new each episode.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Dive into the world of wines with Gary Vaynerchuk in this episode of  The GaryVee Audio Experience. Renowned for his straightforward style, Gary tastes and critiques four unique wines: a New Zealand Sauvignon Blanc, an Italian Pinot Grigio, a Sonoma Coast Chardonnay, and a Chilean Cabernet Sauvignon. Alongside his detailed reviews and personal scores, he shares valuable wine-buying tips, ensuring you can make informed choices. Whether you're a wine enthusiast or a beginner, this episode offers a captivating, educational, and flavor-packed journey. How to Buy VeeCon 2023 Tickets: www.garyvee.com/VeeConTickets2023 My website: www.garyvaynerchuk.com Check out my new NFT project: veefriends.com Join the VeeFriends Discord: https://discord.gg/veefriends Tweet Me! @garyvee Text Me! 212-931-5731 My Newsletter: garyvee.com/newsletter

The day before International Danse Like a Divaz Day and the day after the Idaho Gives event, we have today's episode where Shelley and Phil celebrate the Club FRESH Wine Club while tasting through a New Zealand Sauvignon Blanc on International Sauvignon Blanc Day! #HappyFriday! #ItsWineTime! #Cheersing #EasterEgg Wines this episode:2021 Mohua Sauvignon Blanc ($29 at CDA FRESH)For more information about the 2021 Mohua Sauvignon Blanc, please visit https://www.mohuawines.co.nz/wines/For more information about Club FRESH, please visit https://youragentlink.wixsite.com/mysite/club-fresh-wine-clubA HUGE thanks to our sponsors: Coeur D'alene Fresh and J. Bookwalter Winery!Coeur D'alene FRESH: Located in downtown Coeur d'Alene, FRESH wine bar is a place to meet friends, relax and just be Coeur d'Alene. Stop by for a fun time every Wednesday around 5:30 for WINO Wednesday. Consider FRESH wine bar for your next event. Stop by or visit https://www.freshwinebar.comJ. Bookwalter Winery: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, which is ANYthing but average.  Please visit https://todhornby.com or contact him at veryaveragemusic@gmail.com  The Naked Wines Wine Word of the Week - AcidicIn wine tasting, the term “acidic” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids.Straight from the winemaker right to your door, premium wine without the premium pricing is what Naked Wines is all about. Save big on wines from the world's best winemakers! Visit https://us.nakedwines.com/winetimefridays to get $100 off your first 12 pack case. With Naked Wines, discovering new wines is truly risk-free!Mentions: International Divaz Day, Idaho Gives, Rotary on the Rocks, Gary Vaynerchuk.For a glimpse of that old school Christmas commercial we talked about, please visit https://www.youtube.com/watch?v=m6EMhTPzbmgWines we enjoyed this week:   Justin Sauvignon Blanc, J. Lohr Chardonnay, Maryhill Winemakers BlendPlease find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) and our new YouTube Channel, https://www.youtube.com/@winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Check out all of our current sponsors by visiting our Wine Time Fridays Resource Page by visiting https://winetimefridays.com/wine-time-fridays-resources/© 2023 Wine Time Fridays - All Rights Reserved

Our Blenhiem-based viticulture correspondent, ahead of Sauvignon Blanc Day this Friday,  May 5, talks about a record harvest and Bragato Research Institute's Sauvignon Blanc Grapevine Improvement programme which has produced 6000 new variants of New Zealand Sauvignon Blanc.See omnystudio.com/listener for privacy information.

Grocery stores are one of the biggest sales channels for wine. Curtis Mann, Group Vice President of Alcohol of the Albertson's Companies, gives us the inside scoop on buying trends, how to sell into Albertson's, and the rise of the use of digital. Learn about the dynamics of the grocery wine market and what makes Albertson's “locally great, nationally strong.”Detailed Show Notes: Grocery as part of the wine marketMulti-outlet wine market ~$12-13B / yearTotal wine market ~$60-70B / year (multi-outlet ~20% of the total market)Albertson's Companies' wine overview~25 different grocery brands, ~2,000 storesWine is a key element of business - it drives sales and customer loyalty, some customers come to stores because of the wine selectionSome stores have up to 3,000 wine SKUsStores with more premium selections are correlated with location (high socio-economic demographics) vs. grocery store brandThe focus is more on the “premium” price segment ($9+ based on IRI)Top brands - Barefoot, Kendall Jackson, up-and-coming brands - Butterl Josh, but wine is very diversified, big brands are still a small part of the marketPremiumization helping imports, including New Zealand Sauvignon BlancWine buying trendsConsumers are called to authenticity - they want to know what's in their wine, the appellation, sustainability, and organicConvenience - cans, seltzer, ready to drink Premiumization - $10-20/bottle, $30-50/bottle, up to $100/bottle (e.g., high-end Bordeaux, Napa Cabernet) ranges all doing well, some categories accelerating with potential out-of-stocksWine customer demographicsGen X & Baby Boomers - still buying a lot (more in bulk and volume), but less than beforeMillennials are the new customers - buying more, less loyal to wine vs. other drinks, and have less expendable income; their preferences are different from Gen X and Baby BoomersTo meet the changing demographics, Curtis looks forward 3-5 years to develop his shelf set/selections of winePromotions/discountingLimited brand loyalty in wine, customers often default to pricePromotions are very importantNeed to work between price and product to optimize sales and not over-rely on priceWine selectionWhat does it mean to customers? Each wine must have a purpose vs. the other ~1,500 SKUs on the shelfTagline - ‘locally great, nationally strong'; try to give local stores more voice (e.g., Portland stores have more Willamette Valley Pinot Noirs)Flagship Stores (e.g., Andronico's, Pavilions) - higher-end, eclectic offeringsSteps to sell into Alberston's - have the 4 P's put together - distribution network, pricing, product, and where you fit on the shelfGenerally need to place wine 4-6 months in advanceNeeds a UPC code on the bottlePrivate Label/“Own Brand” winesThe goal is to provide the best price to value for customersThe intent is to drive loyaltyNot a dominant part of the businessTrying to create wines that are a draw and get good scoresSelection is built around education, the desire to learn about the wine category through own brandsSuppliers have connections to maintain supply, which can help Own Brands overcome supply challenges (e.g., 2020 Napa, 2021 New Zealand)Core elements of success for the grocery channelThe selection keeps people in the storeRelating the wine to the food in the store (food-wine pairing)E-commerceConvenience (e.g., ready to drinks) Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Charme de Loire Sauvignon Blanc 2021-My Favorite Sauv Blanc? Loire Valley!I first learned to love Sauvignon Blanc at a Loire Valley Trade Tasting.Every value-priced Sauvignon Blanc tasted like Spring-Time in a bottle.That was years ago and New Zealand Sauvignon Blanc took hold and now Sauvignon Blanc is from almost every country.But I still love the Loire Valley Sauv Blanc.for more information check out https://cheapwinefinder.com/ and of course, listen to the PODCAST!!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

The Nourishment Mindset is now available in paperback! Treat yourself to a signed copy — same price when you buy direct y'all, or add it to your next Amazon order.Despite my book excitement I'm having some trouble getting the taste of vomit out of my mouth, y'all. A crisp, tongue shaving New Zealand Sauvignon Blanc isn't even working here. This is because I'm suffering from disgust from the pit of my belly, right where your intuition lies. And I should feel this way. Here's why: The American Academy of Pediatrics just revised its recommendations for treating childhood obesity. They're now recommending medication — i.e., Big Pharma Pimpin' at age 12 and bariatric surgery at age 13. This is because “we can't wait” and is of course “in addition to behavioral and lifestyle modifications.”I agree that we can't wait, but I do not believe we should be medicating and cutting into our fat kids! Two of the major root causes of this problem are Big ultra-processed Food and the terrible dietary guidelines brought to Americans by our very own government. Childhood obesity and disordered eating is something I've been passionate about since my Duke days, where I authored my senior thesis, “A Bio-Psycho-Social Model for Treating Childhood Obesity.” Since I handed that assignment in 23 years ago, the childhood obesity rate has doubled. Depressing. But there is a simple solution. In today's podcast episode — which you can watch on YouTube if you want to see my angry red face and redneck expressions, I dive into our childhood obesity problem as well as a great mental health talk, “Nutritional & Metabolic Strategies for Optimizing Mental Health” by Dr. Georgia Ede, an amazing and pioneering nutritional psychiatrist. Dr. Ede uses ketogenic diets in her practice and advocates for a modernized mental health system whereby metabolic markers are part of the intake. In summary, the brain needs natural dietary fat to function properly, y'all! On a related note, I'm honored to be listed on Dr. Ede's website, DiagnosisDiet as a practitioner. Finally, I read an apropos sneak preview chapter of The Nourishment Mindset, Big Food Begets Big Butts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

If you are looking for a break from alcohol and are super curious about alcohol free wine, this is the episode for you! As we enter into 2023, many people will be interested in resetting their relationship with alcohol and participating in Dry January, but still want to be able to have a glass of their favorite drink. The question is - are any of those zero alcohol wines any good? We'll help answer that question for you. We discuss how wines are dealcoholized, and we taste and review three different zero alcohol wines - a sparkling wine, a Sauvignon Blanc, and a Cabernet Sauvignon - from three different regions of the world that use different methods to remove alcohol to see if they are worth checking out. We also talk about why having alcohol free alternatives is a fun and thoughtful way to support friends and family who are not drinking alcohol any time of the year and for any type of occasion! Alcohol free wines reviewed in this episode: Freixenet Premium Sparkling Alcohol-Removed Wine, Giesen 0% New Zealand Sauvignon Blanc, and 2021 Ariel Cabernet Sauvignon Premium Dealcoholized Wine.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Courtney DeGraff and Joslyn Thoresen. Courtney DeGraff and Joslyn Thoresen from the Anderson Valley Harvest Tidrick Celebration are our guests on California Wine Country today. Barry Herbst, the wine buyer for Bottle Barn, is also in the studio today. Wine Enthusiast magazine just named Bottle Barn one of the top three wine stores in California. Our guests describe the Harvest Tidrick Celebration. Tidrick is a Boontling word, derived from "tea drinking." Boontling is the famous lingo that citizens of Booneville invented around 150 years ago, for fun and in order to gossip in front of others who did not understand it. The citizens of Booneville continue to take great pleasure in the lingo and enjoy promoting it, including having fun with the marketing for this event. Dan Berger has brought a New Zealand Sauvignon Blanc from 2016 which he would not normally have saved for this long, but which has survived well. Anderson Valley The Anderson Valley is located in northern California, in Mendocino County well north of Santa Rosa where this show originates. It lies about an hour and half to the north over a winding road and feels even more remote once you arrive. The Anderson Valley Harvest Tidrick Celebration runs from Friday October 21 through Sunday October 23 in Anderson Valley, California. Check out the website AV WINES dot com. Saturday and Sunday. All of their wineries are doing harvest events. Visitors can stop at up to four per day, with their admission. They also have live music and movies. Our Bottle Barn is also sponsor of the Tidrick. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Today's Tastings The first wine tasted is a 2021 Pennyroyal Farm wine called Anyhow Blanc, a blend of Sauvignon Blanc and Chardonnay. Dan Berger finds that it is the best blend of these two that he has ever tasted, since you can really taste parts of each grape. Next they taste a 2020 Chardonnay from Drew Family Wines called Bahl Briney, which is Boontling, Bahl is great and Briney means coast. They are situated up on the Mendocino Ridge. The family does all their own farming. "Beautiful structure," says Dan Berger. Rich, great acidity to balance off the fruit. Jason Drew is the owner and winemaker, a "brilliant talent" says Dan. They produce small lot cool-climate wines from Anderson Valley and Mendocino Ridge AVAs. Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. The third wine is the Pennyroyal 2019 Pinot Noir from Eye of the Needle vineyard. This is one block on a property called The Corners, one of Booneville's original settlements. It is where Hwy 128 and Hwy 253 meet. It has about 18 months barrel aging, about 30% new oak. What's more, also brought a cheese called Velvet Sister, named after some real historical characters. The 2019 Drew Fog Eater Pinot Noir is next. In Boontling, Fog Eaters are coastal people and Bright Lighters are city folk. It has a black pepper component under all the cherry and berry flavors. The synthesis of fruit, acidity and tannin, is what they mean by "structure" but it takes a lot of tasting to really know. Barry finds it earthy like the Pinot Noir from Burgundy.

The ‘GN' wine and spirits brand launched in Ireland in 2014, after Invivo founders Tim Lightbourne and Rob Cameron learnt chat show Graham Norton enjoyed drinking New Zealand Sauvignon Blanc and invited him to collaborate with them. Graham joined Sean to discuss his latest blend of wine and the ever growing popularity of the collection.

The ‘GN' wine and spirits brand launched in Ireland in 2014, after Invivo founders Tim Lightbourne and Rob Cameron learnt chat show Graham Norton enjoyed drinking New Zealand Sauvignon Blanc and invited him to collaborate with them. Graham joined Sean to discuss his latest blend of wine and the ever growing popularity of the collection.

Sommelier and Creator of Legally Wined Michelle Chen is in the Perfume Room today. Not only is Michelle a Certified Somm under the Court of Master Sommeliers, she is also a lawyer in New York — a combo I trust with my life. We discuss the ‘guilty pleasures' of wine, sexism in the industry, how to figure out which wines you like and the descriptors you need to know to discover more, best affordable recs, where to start on your wine journey, and the most important preservation when it comes to wine: the ego. FRAGS/WINES MENTIONED: Bond No. 9 Scent of Peace, Eight & Bob Original, Diptyque L'Ombre Dans L'Eau, Diptyque Philosykos, Gentil, Gewurztraminer, Oregon Pinot, Gruner Veltliner, Sauvignon Blanc, Nebbiolo, Chateau Cheval Blanc, Petrus, Kabinett Nahe, Vermentino, Chablis, Sancerre, Hügel Gentil, Trapiche Malbec, New Zealand Sauvignon Blanc, Burgans Albarino, A Lisa Malbec, MFK Amyris Femme, Byredo Inflorescence, Parfum De Marly Meliora, Byredo Young Rose, Byredo Rose of No Man's Land, Narciso Rodriguez Narciso For Her EDT FOLLOW MICHELLE: @legallywined (IG + TikTok) FOLLOW THE POD: @perfumeroompod FIND YOUR PERFECT SCENT! https://shoplist.us/emmavernon/consults

Brancott Marlborough Sauvignon Blanc 2020-1st Marlborough Sauv BlancIn 1973, Brancott, then known as Montana Wines, planted the first Marlborough South Island New Zealand Sauvignon Blanc vineyard.It took them a few years to get it right, but in 1979 they bottled the first Marlborough Sauv Blanc!The Brancott Marlborough Sauvignon Blanc 2020-1st Marlborough Sauv Blanc is a direct descendent of the first Marlborough Sauvignon Blanc.$12 list price, I found it for $6.99 on sale, and it is a huge bargain at either price.A classic New Zealand Sauvignon Blanc.check out www.cheapwinefinder.com for all the details

This week on The Wine CEO Podcast we are finishing our 2 part Beginner's Guide on New Zealand by chatting about the South Island Wine regions, food pairings, and more!  Check out my blog post on the wineceo.com HERE to read more about New Zealand and to see a map of the top wine producing regions. ------------- Sponsor of Episode #35: Wash & Wik Candle and Soap Co.  Enter code: THEWINECEO at checkout for 20% off your purchase -------------- In the South Island, the main regions of note are Marlborough, Caterbury, Waipara, and Central Otago. Marlborough is known almost exclusively for Sauvignon Blanc. It produces 70% of New Zealand wine and over 85% of the country's Sauvignon Blanc. It's also fitting that we discuss Marlborough first because it was actually the first area on the South Island where grape vines were planted. The region is made up of multiple valleys and each imparts specific flavor profiles to the grapes. (For example, some areas offer more irrigation while others have unique soil blends.) Often winemakers in Marlborough will harvest Sauvignon Blanc grapes from multiple valleys and blend them to find a balanced flavor. Marlborough does have some Pinot Noir, Chardonnay, Riesling, and Pinot Gris; but, it's mostly known for Sauvignon Blanc. Many producers here age their wine in stainless steel tanks while some age on old French oak barrels that impart little flavor to the wine. Basically, there's little to no oak influence so these wines taste clean, crisp, and refreshing. Up next are  the regions of Caterbury and Waipara. I combined these two because they are fairly small producing regions located on the central eastern coast of the South Island. They're also both located right next to the large city of Christchurch. These areas are known predominantly for Pinot Noir and Sauvignon Blanc,  but there is some Riesling and Pinot Gris grown here as well. Last but not least is Central Otago, which is in the south east region of the South Island. This area is known for Pinot Noir and is definitely the second most well known region in the South Island, next to Marlborough. There is a small amount of Pinot Gris, Chardonnay, and Riesling grown here - but Pinot Noir is definitely the main attraction. The reason for this is the unique red colored soil made of clay, lime, and gravel; which imparts unique minerality to the grapes. Additionally the climate in Central Otago is rather dry and sunny, helping the Pinot Noir grapes to develop nice fresh fruit flavors.  Typically New Zealand Sauvignon Blancs are stylistically known for having notes of grapefruit, passionfruit, ripe pear, tropical fruits, kiwi, and herbal notes that a lot of folks equate to fresh cut grass and herbs.  The Pinot Noirs can range in flavor across the North and South Islands, but they tend to have notes of cherry, cranberry, mushroom, raspberry and spices or vanilla.   Food Pairings: With these unique flavor profiles, you have a lot of great options to pair New Zealand Sauvignon Blanc and Pinot Noirs with food. NZ is surrounded by ocean, so there's a lot of seafood in their cuisine. New Zealand Sauvignon blancs go really nicely with oysters, shrimp, light white fish, and almost anything that is light and needs acid. Because of the herbal flavors, they also pair nicely with heavily herbed light dishes. So for example, think about a shrimp pasta with lemon and fresh parsley - this would be great with New Zealand Sauvignon Blanc. Additionally, New Zealand Sauvignon Blancs pair nicely with salads because of the herbal and vegetal flavors. One thing that a lot of folks don't expect is that New Zealand Sauvignon Blancs actually go really well with asian foods. The tropical fruit and lime notes are delicious with South Pacific island cuisine. (And if you aren't familiar with Fiji and the Polynesian islands, think about fish with soy sauce or lime and coconut milk as this is classic cuisine to the region). New Zealand Pinot Noirs pair nicely with lamb because of the earthier and spicier notes. But, because they are also light, fruity, and acidic, they also pair well with duck and chicken. My personal favorite though is salmon. New Zealand Pinot Noir is light enough to not overpower salmon making for a delicious combination. Fun Fact: One of the things that New Zealand is known for is utilizing the Stelvin Closure or Screw Cap in almost all of their wines. You would be hard pressed to find a wine with a cork in it in this country and culturally it's more odd to see a wine with a screw cap than a cork throughout the islands. This may seem counterintuitive, but if you remember listening to The Wine CEO Podcast Episode #18, then you know that screw caps are becoming more and more popular around the world because they are actually a safer way to seal bottles than natural corks.  Screw caps have been widely accepted in New Zealand for this reason for years and it's truly just a common practice in the winemaking culture and for all of the New Zealand wine consumers to expect screw caps.  Wines to try: Sauvignon Blancs: Cloudy Bay was the first New Zealand winery to put Sauvignon Blanc on the global map. It's a bit of a legend! Brancott also makes delicious Sauvignon Blanc in Marlborough. Kim Crawford is a classic label that always has consistent and great quality Sauvignon Blanc. Palliser Estate also has some delicious Sauvignon Blanc. Pinot Noirs: Ata Rangi is a top producer with delicious Pinots. Oyster bay is really affordable, but good quality and consistent. Dog Point is a delicious Pinot Noir maker from Marlborough. Check out thewineceo.com to sign up for my newsletter and to receive my free guide to food and wine pairings!

Our story - as told (in slightly roundabout fashion) to Natalie MacLean on her Unreserved Wine Talk podcast. Beans are spilled...apologies issued...we reveal our career low points as well as what wine has done for our relationship (Susie skates on thin ice). Also why Peter makes a bad Santa and what we think of the fancy dress tendencies of your average French marathon runner. Among other things. So yes, this is a re-run of 'Having a Wine Blast with Susie Barrie and Peter Richards', Episode 117 of Natalie's Unreserved Wine Talk, from Feb 2021, in which she interviews us (and chooses a few embarrassing photos of ours to prod us with). As part of our intro, we announce the winner of our New Zealand Sauvignon Blanc competition from our last episode, sharing  the funniest and best of myriad inspired entries, and say sorry for not putting out an episode lately... Part 2 to follow.

New Zealand Sauvignon Blanc is one of the wine world's most dramatic success stories. It went from zero to hero in the 1980s and 1990s, stunning the world with its uniquely extrovert character, and paving the way for an entire nation's wine fortunes to be revolutionised. Some people are a bit snobby about Kiwi Sauvignon - too easy, too obvious, too samey, they say. But the truth is that Sauvignon can be every bit as diverse, complex, age-worthy and fine as other great white grape varieties. In this episode we take a very DEEP dive into the subject, exploring in our longest episode to date what (and where) Sauvignon is, before moving onto its story in New Zealand - from virtual unknown to spearheading a wine revolution in New Zealand and now offering a range of styles that speak of regionality, winemaking diversity and (whisper it) fun. We chat to James Healy (formerly of Cloudy Bay and Dog Point, now ABEL in Nelson), research scientist Dr Wendy Parr, Yealands chief winemaker Natalie Christensen, and wine merchant and restaurateur Melanie Brown. We also taste our way through an array of Sauvignons, from low alcohol to blush, from classic to new wave styles, from the young to the old via the elegantly oaked. Salmon ceviche and monkfish with asparagus risotto are on our table and we talk about other dishes too. This is a sponsored episode in partnership with New Zealand Winegrowers, who are kindly offering a prize of 6 bottles of the Sauvignons we highlight in this episode to one lucky winner. You just have to tell us what your favourite accompaniment to Sauvignon is - food, music, occasion, person, etc - by Friday 14th May 2021. 

In this episode, Shelley and Phil taste through three “Bays” of New Zealand Sauvignon Blanc. All are readily available and are from the same region of New Zealand (Marlborough) but that’s where the similarities end as they all have different price points and vastly different taste profiles. In honor of the upcoming International Sauvignon Blanc Day (#SauvBlancDay) on May 7, we are ending April with one of the easiest Summer sipping wines. Won’t you join us! #ThinkTheSummerThinkTheSunDeck #HappyFriday! #ItsWineTime!Wines tasted this episode:2017 Monkey Bay Sauvignon Blanc ($7.97 at Total Wine)2020 Oyster Bay Sauvignon Blanc ($9.97 at Total Wine)2020 Cloudy Bay Sauvignon Blanc ($27.99 at Total Wine)For more information on the Monkey Bay Sauvignon Blanc, please visit http://www.monkeybay.co.nz/us/sauvignonblanc.htmlFor more information on the Oyster Bay Sauvignon Blanc, please visit https://www.oysterbaywines.com/au/our-wines/marlborough-sauvignon-blancFor more information on the Cloudy Bay Sauvignon Blanc, please visit https://us.cloudybay.co.nz/our-wines/sauvignon-blanc/sauvignon-blanc-2020A  special thanks to our sponsors:Studio 107. At Studio 107, in the heart of downtown Coeur D’alene, Idaho, we believe that small towns deserve great wines, too!  Come join us in our wine bar and gallery for an afternoon or evening escape. For more information, please visit https://studio107cda.comCave B Estate Cellars. ‘B’ inspired when you visit https://caveb.com To book an event, contact Carrie at carrie@caveb.com or to join the Cave B Estate Winery wine club you can reach out to Jayney at Jayney.evenson@caveb.com  Also find them on Instagram and Facebook @caveBESTATEWINERY.The Social Web. Are you a small business owner that’s ready to grow your business through social media without having to hire a full time staff or a third party company? Honor your business and yourself and become educated in social media! Visit https://thesocialweb.news for more information. The Social Web AND The Social Web Inner Circle: Helping you untangle the web of social media marketing.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Other wines we enjoyed this week: Double Dog Dare Chardonnay, J. Bouchon Canto Norte Red, Muirwood Chardonnay, Cantina Valle Tritana Montepulciano d’Abruzzo Mentions: Mark Cooke, Silverwood Theme Park, Coco and Karl Umiker, Robin Burocki, Brian Urlacher, Lindsay Anderson, Empathy Wine, Gary Vaynerchuck, Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

The Angeline Sonoma Sauvignon Blanc 2019 is sourced from vineyards in Sonoma County, primarily the Russian River Valley AVA and the Dry Creek AVA. The Angeline brand is one of the Martin Ray Vineyards and Winery family of wines.Martin Ray Vineyards was one of the pioneers of the single varietal Burgundian style of wine in California. Martin Ray was founded in the early 1940s and last until the 1970s. In 1990 Courtney Benham restarted the winery, and it is going strong to this day.The Angeline brand was started to cater to wine by the glass sales in restaurants and expanded to be their affordable line of single varietal wines. The wine we are discussing today is their Sauvignon Blanc, but being a Burgundian-influenced winery, the flagship Angeline offering is their Pinot Noir.The Angeline Sonoma Sauvignon Blanc 2019 is sourced from grapes grown in both cool and warm growing areas. One way that affordable wines with grapes taken from different locations can have personality and complexity is to combine grapes with different characteristics.Expensive Sauvignon Blanc is often produced from grapes grown in a vineyard with interesting and unique qualities. Since that vineyard can produce only so much wine, the price rises with exclusivity.Value-priced Sauvignon Blanc (this applies to all other wines) requires the winemaker to expertly source the grapes to create a wine that mimics the more expensive wine.The Angeline Sonoma Sauvignon Blanc 2019 is a young, simply produced wine, which is exactly what I want in a well-priced (Found it for $11.99) Sauvignon Blanc. These wines do not need fancy production techniques to be bright, vibrant, and delicious.The technical notes do not specify, but I think this wine was fermented and aged in Stainless steel tanks with no oak barrel aging. The individual vineyard lots were fermented and aged separately and then blended to taste.Sauvignon Blanc is best known from several locations in France and New Zealand, but the grape has a long history in California. Wine aficionados may not value California Sauvignon highly, but value-priced wine drinkers can find excellent well-priced Sauv Blanc. The alcohol content is 13.5%.Angeline Sonoma Sauvignon Blanc 2019 Tasting NotesThe color is clean, clear, pale wheat yellow. The nose is pretty, it does not that jump out of your glass characteristics of New Zealand Sauvignon Blanc, but there is lemon, apple peach, lightly floral, with peach, pear, and honey.The Angeline Sonoma Sauvignon Blanc 2019 a well-balanced wine with bold flavor and solid acidity. It tastes of grapefruit drizzled with a little orange blossom honey, crisp green apple, light spice, lemon, lime, Anjou pear, and faint mint. This is a tasty wine that is well controlled and not a show-off like some Sauv Blanc.I did not mention a mid-palate since the flavors upfront ran right thru the body of the wine. A wine that does not have a transition can sometimes be lesser, but not here. This is a delicious wine that keeps going strong.The SummaryThe Angeline Sonoma Sauvignon Blanc 2019 is a solid well-priced Sauv Blanc and a nice change of pace from the bold New Zealand Sauvignon Blanc.The Angeline Sonoma Sauvignon Blanc 2019 is not exactly shy and retiring, but it is nowhere near as bold as the NZ wines.

Are you more of a Lipo BBL 360 person or simple botox procedure? This week, Coco and I will be exploring the world of plastic surgery. While giggling over a New Zealand Sauvignon Blanc, we discuss the taboos and benefits of the getting some work done. I got some great tips from my friend about the possible things I could get done and what is actually worth it. My partners in wine have a great treat in store! Follow @WhenSipHappensPodcast on instagram --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

There are some stories that never have a satisfactory ending. Will we ever learn who killed JonBenet Ramsey? Will we ever find Big Foot? This week we focus on unexplained deaths. These are the deaths ruled inconclusive. Nydia does the story of The Toxic Woman, Gloria Ramirez. Her case was so mysterious, scientists still haven’t figured out why the medical staff helping her that night all suffered poisoning. Dana tells the story of Chuck Morgan. His death was ruled a suicide even though the crime scene suggested otherwise. Was he killed by the mob? Did the FBI have anything to do with it?  Cindy briefly covers Rebecca Zahau and the questionable circumstances under which she died.  For dinner this week, Cindy prepared California grilled avocado chicken from The Recipe Critic. She served this with a side of white rice and corn. For dessert, she made us churro sugar cookies using a recipe found on the Five Boys Baker blog. The meal was paired with a 2018 13 Degrees Celsius Sauvignon Blanc. A New Zealand Sauvignon Blanc with light and sweet herbal notes. You can find the links to the stories and food photos on:www.winedineandstorytime.comCheck us out on Social too!!  https://www.facebook.com/winedineandstorytimehttps://www.instagram.com/winedinestorytime/https://twitter.com/WDStoryTimeor call us some time 6093003094 This week we also got to work with some other podcasts we think you should check out! You can find them here:Campfire Classics Podcast

The Allan Scott Sauvignon Blanc 2020 is sourced from estate vineyards planted in the flat land of the Wairau River Valley in the Marlborough district in the Northeast of the South Island in New Zealand.Allan Scott founded his winery in 1990 but has been part of the New Zealand wine industry since the early 1970s. The company name is actually Allen Scott Family Winemakers, so the family knows their way around New Zealand vineyards and how to produce Sauvignon Blanc.The vineyards are thirty-five years old and are planted in rocky clay soil. The vineyard names are Millstone, Omaka, and Moorland, I added that last bit of information because you rarely get the vineyard names for $11.99 wine (I found it on-sale).The Allan Scott Sauvignon Blanc 2020 is a drink-it now wine meant to be consumed in the year it was released. This type of wine will last several years, but I find they are at their best sooner rather than laterThe 2020 vintage may seem to be a little too soon for a wine release, but New Zealand is in the Southern Hemisphere and their seasons are reversed to ours. This Sauvignon Blanc has all the aging this style of wine needs.The grapes from the various vineyard lots were fermented separately and the best lats were then blended together to produce the Allan Scott Sauvignon Blanc 2020. Fermentation was performed in stainless steel tanks and the wine was then aged for one month, again in stainless steel.The alcohol content is a rather reserved 12% and according to the tasting notes, this Sauv Blanc is made in a more "pulled back" style than the sometimes "shouty" affordable New Zealand Sauvignon Blanc.Allan Scott Sauvignon Blanc 2020 Tasting NotesThe color is a shiny, very clear, wheat beer yellow. The nose is more delicate Han the usual Marlborough Sauv Blanc where the aromas jump out of your glass. Here there is delicate melon, peach, pear, ripe apple, lime, guava, and a pretty floral edge.The Allan Scott Sauvignon Blanc 2020 is an extremely well-balanced Sauvignon Blanc with a solid variety of flavors and textures. I have seen this wine be rated as high as 93 points in Wine Magazines, and I can see the attraction.It tastes of grapefruit, Anjou pear, and ripe peach. There is a very pleasing line of acidity that runs straight through the body of this wine. The mid-palate brings nectarine, tart lime, dried apricot, and a slap of spice.The Allan Scott Sauvignon Blanc 2020 is a strong but not too bold Sauvignon Blanc with loads of flavor.The SummaryThe Allan Scott Sauvignon Blanc 2020 is an excellent drink-it now New Zealand Sauvignon Blanc.There are so many different wine regions globally that grow quality value-priced Sauvignon Blanc that I fell away from drinking NZ Sauv Blanc.The Allan Scott Sauvignon Blanc 2020 has me excited about the New Zealand wine again.

After Robin McBride and Andréa McBride John made the extraordinary discovery that they were half-sisters, they formed a deep bond and discovered a mutual dream: to create a wine company that would demystify wine culture and attract a wider audience. In the mid-2000s, they staked their life savings on an importer's license and began selling New Zealand Sauvignon Blanc to high-end restaurants, eventually partnering with larger companies to test out their blends and learn more about the business. In 2016, they decided to take a leap and create their own collection. Today, their wine—including the signature brand Black Girl Magic—is on grocery shelves across the country, and the McBride Sisters Collection is one of the biggest Black-owned wine companies in the world. Order the How I Built This book at: https://smarturl.it/HowIBuiltThis

Tom and Rusty Eddy from Tom Eddy Winery are our in-studio guests today on California Wine Country with Steve Jaxon and Dan Berger. Michelle Marquez is sitting in for the vacationing Steve Jaxon today. Tom Eddy Winery is the most northern parcel in Napa county and their property straddles the line between Sonoma and Napa counties. His parents moved to Davis when he was young so he went to high school there and was attracted to the wine program at UC Davis. He started making home made wine and beer in high school and he couldn't wait to get into the winemaking program. He remembers that his fellow students were several who came from some of the most famous families already in the wine business. So he had to work his way up. He asked for recommendations as a winemaker and he got a job working for a big company (that no longer exists). Dan Berger and Tom Eddy have known each other for a long time, since Tom was at Souverain before it became Chateau Souverain. They had a jazz festival. It was on a small scale but they had a lot of fun. Robert Mondavi also used to do a jazz program. Now, many wineries have music of one kind or another. Tom Eddy has a lot to say about the talent pool in the wine business. Part of the fun of being a winemaker is the teaching aspect, teaching younger winemakers and learning from them too. His assistant winemaker Jason Gerard has been with him 13 years. He wanted to learn, so much, that he took an internship in Chile even if he didn't speak Spanish. Tom saw that he understood and wanted to learn the cellar part and he took the opportunity to be his mentor. They open a Chardonnay of his. They wanted to make a Russian River Chardonnay that was not too over the top, with good balance and acid, and that still shows good fruit. Dan Berger says it gets a little smoky component from the barrels but it is not very oaky. There is a subtle spice note that Dan noticed and Tom appreciated that. It is their reserve and sells for $75. It will always be a small production. Tom Eddy did some consulting work in Venezuela for a couple of years but now he is consulting in New Zealand, called TENZ, Tom Eddy New Zealand. His wife designed the label. They started the project 14 years ago. They've always loved New Zealand Sauvignon Blanc and they were there for the cold climate SV conference. The began with 400 cases. He goes there during harvest and makes a selection and a plan to coordinate putting their blends together, by shipping the tasters to California, then he decides on the blends, which are done there and shipped here. Dan Berger says that New Zealand wines have come into their maturity. 95% of the SV made in New Zealand today is being made in a more modern style than was used 20 years ago. Tom Eddy saw that things were changing, at the right time. They are tasting a 2017 that Dan Berger says is a stylistic treasure. 20 years ago they were making wines like this, and Dan says it's perfect. It has the perfect varietal component of, not chili pepper, but like a serrano chili, without the heat. He also describes his approach to Cabernet and Cab blends in the flagship wine. If a single vineyard produces a year that can stand alone, he'll make it. So he does some of both, if warranted. He wants to produce a wine that has solid varietal characteristics, from the mountains, but not overly tannic. He picks grapes based on balance and looking for good acid that will become elegant wines that will last a long time. He always uses new French oak, always for 3 years. Tannins rise in the first two years, then they drop back and smooth the wine out, by additional time in barrel, so you get a little less astringency in the taste, with more time. It will make the wine more expensive but you won't have to age it as long in the cellar to have the effect of a mature wine. "When you buy an Eddy, it's ready" says his website.

Tom and Rusty Eddy from Tom Eddy Winery are our in-studio guests today on California Wine Country with Steve Jaxon and Dan Berger. Michelle Marquez is sitting in for the vacationing Steve Jaxon today. Tom Eddy Winery is the most northern parcel in Napa county and their property straddles the line between Sonoma and Napa counties. His parents moved to Davis when he was young so he went to high school there and was attracted to the wine program at UC Davis. He started making home made wine and beer in high school and he couldn't wait to get into the winemaking program. He remembers that his fellow students were several who came from some of the most famous families already in the wine business. So he had to work his way up. He asked for recommendations as a winemaker and he got a job working for a big company (that no longer exists). Dan Berger and Tom Eddy have known each other for a long time, since Tom was at Souverain before it became Chateau Souverain. They had a jazz festival. It was on a small scale but they had a lot of fun. Robert Mondavi also used to do a jazz program. Now, many wineries have music of one kind or another. Tom Eddy has a lot to say about the talent pool in the wine business. Part of the fun of being a winemaker is the teaching aspect, teaching younger winemakers and learning from them too. His assistant winemaker Jason Gerard has been with him 13 years. He wanted to learn, so much, that he took an internship in Chile even if he didn't speak Spanish. Tom saw that he understood and wanted to learn the cellar part and he took the opportunity to be his mentor. They open a Chardonnay of his. They wanted to make a Russian River Chardonnay that was not too over the top, with good balance and acid, and that still shows good fruit. Dan Berger says it gets a little smoky component from the barrels but it is not very oaky. There is a subtle spice note that Dan noticed and Tom appreciated that. It is their reserve and sells for $75. It will always be a small production. Tom Eddy did some consulting work in Venezuela for a couple of years but now he is consulting in New Zealand, called TENZ, Tom Eddy New Zealand. His wife designed the label. They started the project 14 years ago. They've always loved New Zealand Sauvignon Blanc and they were there for the cold climate SV conference. The began with 400 cases. He goes there during harvest and makes a selection and a plan to coordinate putting their blends together, by shipping the tasters to California, then he decides on the blends, which are done there and shipped here. Dan Berger says that New Zealand wines have come into their maturity. 95% of the SV made in New Zealand today is being made in a more modern style than was used 20 years ago. Tom Eddy saw that things were changing, at the right time. They are tasting a 2017 that Dan Berger says is a stylistic treasure. 20 years ago they were making wines like this, and Dan says it's perfect. It has the perfect varietal component of, not chili pepper, but like a serrano chili, without the heat. He also describes his approach to Cabernet and Cab blends in the flagship wine. If a single vineyard produces a year that can stand alone, he'll make it. So he does some of both, if warranted. He wants to produce a wine that has solid varietal characteristics, from the mountains, but not overly tannic. He picks grapes based on balance and looking for good acid that will become elegant wines that will last a long time. He always uses new French oak, always for 3 years. Tannins rise in the first two years, then they drop back and smooth the wine out, by additional time in barrel, so you get a little less astringency in the taste, with more time. It will make the wine more expensive but you won't have to age it as long in the cellar to have the effect of a mature wine. "When you buy an Eddy, it's ready" says his website.

Business is Boring is a weekly podcast series presented by The Spinoff in association with Callaghan Innovation. Host Simon Pound speaks with innovators and commentators focused on the future of New Zealand. This week he talks to Sam Harrop, Master of Wine.Wine is big business in New Zealand. The prices we command for our wine are some of the best margins in the world, and just about anywhere you go in the world there will be a New Zealand Sauvignon Blanc on the menu. But this week’s guest believes the potential of our fine wine is only starting to be realised.New Zealand has had many trail blazers on the winemaking side of things, and a few on the industry side too. Sam Harrop is a bit of both. He worked as winemaker both here and overseas, before becoming winemaker and buyer for massive UK grocer Marks & Spencer, revolutionising the way they made, bought and marketed wine. Then he became one of fewer than 400 people ever to make the grade as a Master of Wine, and spent 10 years as co-chair of the International Wine Challenge, perhaps the most influential gold sticker a bottle of wine can get. Sam now splits his time between his winemaking business in Spain, which makes nearly six million bottles a year of some of the world’s best organic wine, and living in New Zealand, where he makes beautiful single vineyard wines with a focus on simplicity.Sam joined us to chat about his journey, the fine wine business and how he makes such good wine. See acast.com/privacy for privacy and opt-out information.

The StoryThe Trader Joe's Petit Reserve Russian River Sauvignon Blanc 2019 is a $7.99 Trader Joe's exclusive sourced from grapes grown in the Russian River AVA of western Sonoma County. This Sauvignon Blanc is produced for TJ's by Owl Ridge Wine Services.Owl Ridge is a custom crush and private label facility located in the Russian River AVA founded in 2006. They make wines to order for restaurants and stores as well as a line of retail labels. So this is not some surplus eighteen dollars Sauvignon Blanc from a well-known winery, it is a wine designed to sell at its intended price.But that is not a bad thing since Trader Joe's has some built-in price advantages over wines sold in retail wine shops. And Owl Ridge has years of contacts and relationships with Russian River vineyards and wineries. There is a sort of hierarchy for wine pricing and single sub-AVA wines do not often sell for less than ten dollars or maybe a few bucks more.The $7.99 price category is usually reserved for wines sourced from a more general region, such as California or Mendoza (for Argentinean wines) on the front label. Trader Joe's is a great resource for wines from high-end growing regions that sell at bargain prices.Trader Joe's Petit Reserve is a 2019 vintage which indicates that this is a young wine that did not receive a great deal of aging. This is fine with me because that is how I like my Sauvignon Blanc. When young it is a fragrant wine the is bright and alive.There isn't any production information available for this Sauv Blanc, but it is safe to assume it was fermented in stainless steel tanks. It probably had a few months of aging, also in stainless steel. Quick and simple works very well with Sauvignon Blanc. Have the winery do what needs to get done and let the quality of the grapes shine through. The alcohol content is 13.4%.Trader Joe's Petit Reserve Russian River Sauvignon Blanc 2019 Tasting NotesThe color is a pale lemon yellow. The nose is kind of reminiscent of New Zealand Sauvignon Blanc, but with some differences. There is melon, tropics; fruit, lemon, green apple, peach, pear, sour grapefruit, slightly grassy, with a solid floral edgeThis wine has a nice slightly syrup-like mouthfeel and a clash of strong and interesting flavors. It tastes of a stew of melon, peach, and lemon, followed by a salty sensation and a slap of minerality. The mid-palate brings guava, Anjou pear, spice, and ends with a soft creamy sensation. The acidity is solid, it is not quite that take another sip acidity I like so much, but it is very well-balanced.The SummarySurprisingly, this $7.99 Russian River Sauv Blanc is not a light and breezy patio cooler. Trader Joe's Petit Reserve has some weight to the body and an array of complicated flavors. This is a wine you need to concentrate on, spend a little time figuring out all the textures, aromas, and flavors on display. This is a wine that drinks above its price tag.

How do you practice safe sects? You stay out of cults. This week we are talking cults. Two cults in particular.  Nydia shares with us the story of the Order of the Solar Temple. These are the folks who sacrificed a baby and then held mass suicides in three countries. Was it suicide though or an elaborate murder plot?  Dana tells us about the Freedomites are a sect of Russian dissenters who were notorious for violently protesting their right to be pacifists. I hope the irony wasn’t lost on you.  For dinner, we had creamy garlic swiss chard chicken which left us going back for seconds. For dessert, we had Russian peach, cranberry, and almond sharlotka. It’s known as a Russian dump cake. It was a perfect dessert for anyone with an extreme sweet tooth. Our wine was Frenzy a New Zealand Sauvignon Blanc with deliciously refreshing hints of peaches, melon, lime, and grapefruit. A perfect light wine for under $10. You can find the links to the stories and food photos on:www.winedineandstorytime.comCheck us out on Social too!! https://www.facebook.com/winedineandstorytimehttps://www.instagram.com/winedinestorytime/https://twitter.com/WDStoryTimeor call us some time 6093003094   Sound Credit: https://freesound.org/people/Benboncan/sounds/73581/

The StoryThe Liquid Light Sauvignon 2018 is a wine brand from Chateau Ste Michelle's family of wines sourced from grapes on 68% Horse Heaven Hills AVA and 32% Yakima AVA of Washington State. Chateau Ste Michelle is by far the largest winery in Washington and according to several winemakers I have talked to over the years, they are a very good neighbor.A few years ago you would have seen Columbia Valley as the vineyard location, but Washington wines seem to have done some rebranding. I don't know if folks thought Columbia Valley was located in California or what, but the labels now say Washington State along with the sub-AVA. This puts more emphasis on the individual growing areas in Washington, which is a good thing.The name Liquid Light is a reference to the 5th form of matter that was recently discovered. I am only aware of the first four, there is yes, it matters, no it doesn't matter, well if it matters that much to you, then ok, and I don't know let me think about it. Yes, I am a scientist.The fifth form of matter is the Bose-Einstein condensate and even after reading the explanation, I have no idea what it is. The other 4 are solids, liquids, gases, and plasma, what any of that has to do with Sauvignon Blanc, I do not know.I am a fan of Sauvignon Blanc, but I am not overly familiar with Washington State Sauv Blanc. The grapes are sourced from cool-climate growing AVAs and Chateau Ste Michelle has an excellent track record for producing affordable wines, I found this for $9.99. The alcohol content is a mild 12.0%.Liquid Light Sauvignon Blanc 2018 Tasting NotesThe color is a pale, clear wheat yellow. The nose is interesting, it is very different from New Zealand Sauvignon Blanc, there is a mix of peach, lemon, and pear, a little grapefruit, lime, and a distinct grassy aroma. This Sauv Blanc has a soft smooth mouthfeel and tart flavors.It starts with peach, apricot, a touch of honey, grapefruit, pear, and lime. The mid-palate lemon, juicy apple, a little salty sensation, and not sweet pineapple.The SummaryThe Liquid Light Sauvignon Blanc 2018 is no copycat Sauv Blanc, it is a different take, but a very tasty take.The Liquid Light has a great deal of flavor and really good acidity, which is excellent combination.

Jeff Lockwood is joined by The Grog Shop's Skip Clary for a chat about white wine that's aimed at going beyond the Big Three - Napa chardonnay, New Zealand Sauvignon Blanc, and Pinot Grigio. From what to drink with Halibut Olympia to what the height of Spanish farmers means for Albariño cultivation, it's an overview of what can happen to grape juice if you strain the skins out immediately. Produced at KBBI AM 890 in Homer, Alaska. First aired 04/19/2020.

Join us on this unexpected journey from the Shire to the Misty Mountains and beyond in the epic tale of The Hobbit. Of course, we didn't forget our White Haven Sauvignon Blanc (a perfect pairing for an adventure such as this one). Kate and the Tech Dude, aka, Josh discuss the daring journey, the bravery of Bilbo, and the unexpected twists and turns. Be transported back to your childhood as the story artistly told by J.R.R. Tolkien comes to life in a lively discussion. What would you do differently if you were Bilbo? Would you be brave enough to face the dragon in your life? Ponder these thoughts and embark on a quick listen to our podcast. 

The StoryThe Monique Cellars Sauvignon Blanc 2018 is a Trader Joe's $6.99 exclusive sourced from vineyards in the Central Coast AVA of California. This is a wine made for Trader Joe's by the Central Coast Wine Warehouse which is part of  Thornhill Companies. The Central Coast Wine Warehouse has been working with Trader Joe's for years.The Central Coast Wine Warehouse is a winery that produces retail brand wines, store brands, contract wines, you name it and they also own some of the most acclaimed vineyards in the Central Coast AVA. They are a 5th generation wine family with roots going back to the late 1800s. When we first started Cheapwinefinder.com it seemed that every other wine that Trader Joe's sold was either made by Bronco wines (2 Buck Chuck) or the Central Coast Wine Warehouse.Here is a link to a review for another Central Coast Wine Warehouse/Trader Joe's wine, the Flower Keeper Sauvignon Blanc from the Monterey AVA. Which was another well-priced Sauv Blanc from the Central Coast AVA. The Central Coast isn't one of the more well-known Sauvignon Blanc growing regions. Bordeaux, the Loire Valley in France, and New Zealand get more press than the Central Coast, but those locations can't compete when it comes to price.For me, Sauvignon Blanc is a grape that is best when produced with only the winemaking techniques that are absolutely necessary. In Bordeaux, they make Sauvignon Blanc wines (blended with a little Semillon) that can be aged for 25 years. I don't get to drink those wines, but I can get young, bright, fresh Sauv Blanc wines that are Spring-time in a bottle, that is priced very well.And that is what the Monique Cellars Sauvignon Blanc 2018 should be all about, beautiful aromas and crisp, bright citrus and fruit flavors, nothing complicated, but nothing not to like either. Like most Trader Joe's wine, there is no technical information concerning the farming of the grapes or the making of the wine. But after all these years of Central Coast Wine Warehouse producing contract wine for Trader Joe's I know to expect a wine that drinks above its price point. The alcohol content is 13.9%.Monique Cellars Sauvignon Blanc 2018 Tasting NotesThe color is a clean, clear, lemon yellow. The nose is lemon, lime, green apple, orange blossom honey, soft spice, canned peaches, and lightly floral. The nose isn't quite as seductive as Loire Valley Sauv Blanc or as bold as New Zealand Sauvignon Blanc. This wine has a nice rounded mouth-feel and a solid mix of flavors. The acidity isn't as bright as some Sauv Blancs which makes the Monique Cellars seem slightly subdued. It tastes of grapefruit, pear, peach, and ripe apple. The mid-palate brings a salty sensation, along with sleek guava, a hint of banana, and a late slap of tangerine. The finish is soft but does stick around for some time.The Summary The Monique Cellars Sauvignon Blanc 2018 is a wine that grows on you. It is not as big and bold a New Zealand Sauv Blanc and at first sip may seem somewhat lessor. But after a few sips, you start to appreciate it for its own virtues. This is a solid, very drinkable Sauv Blanc that has a bit of personality and sells for a penny less than seven dollars. That is nothing to take lightly. Just the White wine for watching Netflix, plus you can grab it at Trader Joe's while getting other needed supplies. In these days of lock-down getting your wine at a grocery store makes your shopping a little easier. Try to make a wine shop run, they need your business in these strange times.  

The StoryThe Nikau Point NZ Sauvignon Blanc 2019 is a $5.99 Trader Joe's wine sourced from vineyards in Marlborough on New Zealand's South Island. This wine is a bit of a mystery. When I went online to check for information the company that was listed as the producer and seemed to have information concerning the Nikau Point was blocked as a malicious website.There was a Nikau Point Reserve Sauvignon Blanc that was a single vineyards wine, actually a small section of a single vineyard. But that seems to have disappeared a few years ago. Aldi Australia sold a Nikau Point Syrah a few years ago and Nikau Point wines were available in retail wine shops. This wines producer seems to be in business, so maybe their website was temporarily hijacked, but at one-time Nikau wines looked as if they were mid-priced retail wines, along with being store brands.Though it is odd that a winery used the same brand name on a retail and a store brand wine. There is a story on the internet about the parent company selling five vineyard properties in Hawkes Bay and other locations. So is this $5.99 New Zealand Sauvignon Blanc part of a distress sale? They have, in the past, sold this label at Aldi, so creating store brands is not unusual.At any rate, the Nikau Point Sauv Blanc seems to be a young wine, it is a 2019 vintage there could not have been too much additional aging. And that is fine with me, young, bright, juicy Sauvignon Blanc can be delicious. I do not have information on the grape sourcing, purchased grapes, estate grapes, both? The bottle says estate-bottled, which means a winery bottled the wine and since wine bottling lines are usually on the winery property, that information is not very telling.How the Nikau Point NZ Sauvignon Blanc ended up at Trader Joe's and does it have any relationship to the older Nikau Point Reserve label isn't evident. But that is ok since this is a $5.99 Sauv Blanc from one of the most popular Sauvignon Blanc growing regions in the world, seemingly made in the bright, fresh, and juicy style. The alcohol content is 13%.Nikau Point NZ Sauvignon Blanc 2019 Tasting NotesThe color is a pale, clean, clear, wheat yellow. The nose is not shy when I twisted the top off and poured myself a glass the aromas hit me from several feet away. There is grapefruit, guava, peach, pear, ripe apple, and a grassy sensation. This is a dry, rather tasty Sauvignon Blanc with acidity that is well controlled. It tastes of grapefruit mixed with peach juice, just when it starts to get a little too tart the peach smooths things out. followed by rounded lemon, a slap of lime, a light pear. The mid-palate offers that salty, cashew on-lees thing, along with faint banana, and melon. The acidity is balanced, sub ten dollars White wine can sometimes be on the acidic side, but the Nikau Point is fine. The finish is full and long.The Summary * The Nikau Point NZ Sauvignon Blanc 2019 is a very tasty, no-issues value-priced wine. * I do not see a great deal of difference between the Nikau Point and you typical ten or twelve dollar retail store New Zealand Sauv Blanc. * Actually, the acidity on the Nikau Point may be better controlled than your average NZ Sauvignon Blanc. * The more I sip this wine the more I appreciate it. * The base flavors are pleasing, but there are some overtones, flavors above the flavors, that really add a little something to the overall enjoyment.  

Podcast: Trading Forex from AnywhereIn this video: 00:25 – We’re not geographically restricted01:15 – All about Nelson02:05 – What’s the freedom worth to you?02:47 – Plan now as we head towards the end of the yearThe great thing about trading Forex is you can trade from anywhere. Let's talk about that and more right now.Hey traders, Andrew Mitchem here at the Forex Trading Coach with video and podcast number 346.We’re not geographically restrictedNow trading is quite unique… Not many businesses, not many industries out there that you are not geographically restricted with. It's one of the awesome benefits of trading Forex. We are moving, so tomorrow is our last day in this area… It's what's called the Waikato. It's a an area South of Auckland in the North Island of New Zealand. Been around this area, originally came here for dairy farming reasons and we've lived in this area for around 22, 23 years and it's now time for a change. So by the time you get to watch this video and podcasts will be many, many hundreds of kilometres away. We are moving to Nelson, which is in the very top of the South Island. A big move. Lots to get done, but really looking forward to the challenge and and a change.All about NelsonSo reasons we're going there? Well, Nelson's just a fantastic place in itself. It's the sunshine capital of New Zealand. It's right on the coast near awesome beaches, incredible scenery, absolutely amazing scenery. You've got mountains, you've got beaches. Craft beer capital of New Zealand, lots and lots of hops grown around there, which would suit me massively. The wine capital of New Zealand where you hear about the famous New Zealand Sauvignon Blanc is all around that area, the Marlborough area of New Zealand. So lots of great reasons to go there. Awesome weather for flying the helicopter and really looking forward to that. And my wife and our daughters are into horses, so great horse tracks, great horse weather as well. So lots and lots of good positive reasons why we are going there.What’s the freedom worth to you?But the reason I wanted to make this is to just say to you, look, what's that worth to you? What does that geographic, or that lack of that geographic, restriction worth to you? You see all you need to trade really is like a reasonably good internet connection and a laptop. I mean you can trade even using like your phone… Not on your phone, but you know, you get your hotspot working on your phone and that's all you need to power your laptop. So you know, it just has so many benefits. The ability to be remote, the ability to be wireless, the ability to be non-geographic specific.So again, what's that worth you? What does that have as value?Plan now as we head towards the end of the yearMy suggestion is now as we're heading towards like the end of the year is have a good serious think about that, you know, and what is that education, that knowledge worth to you to be able to go from maybe where you are now to becoming a Forex trader? But don't expect to do it straight away. You know, this takes a long time to get to establish and get to work properly.So really it's about that… What can you do now in the short-term? What can you do over, even like the Christmas/New Year time where you may have got a bit of time off work, you may have got a bit more sort of free time to be able to learn something new, to be able to study something. So that little bit of short-term work and effort right now for that bigger picture, longer term goal of that freedom or that financial freedom, that time freedom or that geographic freedom.So have a think about that and look forward to catching up with you this time next week where I'll be making my video from Nelson. So after 22 years in the Waikato, the Hamilton area of, of New Zealander,

Tamara Chestna has traveled that rarest of Hollywood paths: from production executive to working screenwriter. In this episode, she sits down to talk about the unusual journey, the Amy Poehler-directed comedy Moxie she recently had greenlit by Netflix, and why the ongoing battle between agencies and the Writer’s Guild are so awkward (and not fun) for everyone involved. Meanwhile, Chestna’s manager and Episode #59 guest Ava Jamshidi steps in as guest co-host to help the group field test three lesser-known bottles of New Zealand Sauvignon Blanc against the king daddy in the category: Kim Crawford.

The 90+ Cellars NZ Sauvignon Blanc Lot 2 2018 is sourced from vines grown in the Awatere Valley of the Marlborough region on the South Island of New Zealand. 90+ Cellars are Negociantes, that means they purchase left-over or surplus wine from Wineries all over the world. This is a centuries old French tradition and it works because negociantes buy surplus wine (an excellent profit source for wineries since their costs are recouped from the original wine, selling the surplus is pure profit) and sell it under their own labels at a significant discount from the origin wine and not directly competing with the original wine. The consumer is able to purchase a successful wine from a leading producer, though the identity must remain hidden for this arraignment to work, at a bargain price. But that doesn't mean folks are not trying to do some detective work to figure out who makes what. Sauvignon Blanc Lot 2 is 90+ Cellars best-selling wine, for good reason, it's a great bang for the buck wine. But here is a story I heard years ago about the producer of this wine, the story goes that once the winery was done sticking their own labels on the bottles and changed the label machine to slap on 90+ labels, they forgot to switch out the corks  and all the 90+ Cellars Lot 2 shipped with the original wineries name printed on the cork. Their cover was blown and the whole world now knows that this $17 Sauvignon Blanc is selling for 90+ Cellar prices. I always believed that story, until I got a bottle in my hands and saw it has a screw top, so much for the cork story. There is another Negociant company who was supposed to be selling Screaming Eagle Cab (a super exclusive and expensive Napa Red) for 1/2 the price, that bottling sold out on record time. Was the story true? Maybe, maybe not. But whatever was in the bottle was probably a really good wine at a very nice price, that is how a negociant works. The alcohol content for the Lot 2 is 12.5%. The color is a clean, clear wheat yellow. The nose is bold and beautiful, all tropical fruit, peaches and pears, lemon, apple, grapefruit, and flowers.  This is classic New Zealand Sauvignon Blanc, not at all shy, with bold, but balanced flavors and lacking some of NZ Sauv Blanc excesses. It tastes of pink lemonade, a splash of pineapple, green apple, and peach. The mid-palate offers ripe, sweet peach, lemon grass and lime. The acidity is excellent, this is one of those lip smacking White wines that I am so fond of. The finish is sleek and long. The 90+ Cellars NZ Sauvignon Blanc Lot 2 2018 is an excellent example of New Zealand Sauvignon Blanc selling at a bargain price, I found it on sale for $8.99 and I suspect the original wine sells in the $15 to $17 range. This is a nice wine, good flavor, good acidity, good price. Now, if you need to know who made the wine you drink you can pay more and be sure or you can Google Awatere Valley wines and try to match the tasting notes on the 90+ Cellars website with some likely candidates. Or maybe it is better to not think too hard about it and simply enjoy a terrific glass of wine at a very nice price.

Christi & Alex wander the globe with a New Zealand Sauvignon Blanc, the 2016 Nobilo Icon! Delicious and Delightful! History, Wine, Flair and Fun- this podcast has it all! Nobilo Icon 2016 Sauvignon Blanc Marlborough, New Zealand#wine #whitewine #somm #spokanesomm #SommThingSupport the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

In this episode Jameson speaks with Wine Enthusiast Contributing Editor Christina Pickard about how Sauvignon Blanc put New Zealand on the world wine map. But is it a one-trick pony or are there new discoveries and surprises when it comes to how, and where it’s made? Wines Discussed:  4:07 Nautilus 2017 Sauvignon Blanc (Marlborough) 11:17 Clos Henri 2017 Petit Clos Sauvignon Blanc (Marlborough) 17:53 Peregrine 2017 Sauvignon Blanc (Central Otago) Transcript Jameson Fink:       00:04          Welcome to Wine Enthusiasts, What We're Tasting podcast. I'm your host Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass.  This episode I'm exploring New Zealand Sauvignon Blanc with contributing editor, Christina Pickard, who covers and reviews wines from the region. What we're tasting is sponsored by Vivino. Vivino is the world's largest online wine marketplace, powered by a community of 30 million thirsty wine drinkers. Use the Vivino app to engage with 2 million wines, including loads of New Zealand Sauvignon Blanc, every single day. Many countries have established themselves on the world wine stage through one grape that caught the imagination of everyone. I can think of, in recent times, Shiraz from Australia, Malbec from Argentina. Today, I'm most interested in, of course, Sauvignon Blanc from New Zealand, and how it's captured the world's imagination, and taking a closer look at the grape. Christina, thank you for being here. I'm gonna start a little philosophically with a question. What is the appeal, do you think, of New Zealand Sauvignon Blanc? Why has it become such a worldwide phenomenon? Christina P.:          01:23          I think there was a critic, and I can't even quote this critic specifically because I don't know who it was, but one critic said, " Sauvignon Blanc from New Zealand was like having sex for the first time." That might sum it up. Jameson Fink:       01:34          Wow, I did not expect that answer. Christina P.:          01:40          Another one described the experience of drinking it as being strapped naked to insert super model of your choice, while bungee jumping into a bottomless pit of fresh gooseberry leaves. Jameson Fink:       01:53          I did not expect that either. That is not the direction I thought this would go. What would you say is the appeal of New Zealand Sauvignon Blanc? Christina P.:          02:02          I mean, look, I think it is crisp. It's zippy. It's really, pretty aromatics. It's just really likable, and in a fairly obvious way. In a super gluggable way. Right now, it's 85 degrees and humid, as we're recording this, and I'm thinking about a glass of New Zealand Sauvignon Blanc. I'm like, "Yeah. That would hit the spot right now." It's great in the heat. It's great for hot weather. In the summer, you can chill it down as much as you want. I think, it's just that that combination of being incredibly outgoing as a style, and a grape variety. An incredibly likable. It's a gateway drug, in a way, for a lot of wine lovers. I know for me it was. A lot of people tell me the same thing. "Oh yeah. I started my wine journey with Kiwi Sauvignon Blanc." Jameson Fink:       02:58          That's funny, my mom is a red wine drinker, but she looks at New Zealand Sauvignon Blanc as her lawnmower wine, like a lawnmower beer. Once a year when she ... she doesn't have a lawn anymore to mow, but when she did, that would be her wine of choice. It had that thirst slaking appeal. Christina P.:          03:17          Totally. It's also really grassy, that's one of it's main flavor profiles. I feel like mowing the lawn while drinking a really grassy wine is incredibly appropriate. Jameson Fink:       03:27          Yeah. Maybe. Yeah. I don't think she was doing it simultaneously, but definitely fresh cut grass is very New Zealand Sauvignon Blanc. Yeah, maybe that was part of it. She was overcome by fresh cut grass aromas, and the only thing- Christina P.:          03:39          She just needed to run in the kitchen and grab a glass. Christina P.:          03:46          I was picturing her, like one hand on the lawnmower, a glass in the other hand. Jameson Fink:       03:47          We encourage two handed lawn mowing, and not wine drinking. Even on the riding mower, too. Keep both hands ... keep both hands on the mower. Christina P.:          03:54          Yeah. Jameson Fink:       03:55          Public service announcement. Speaking about the first wine I wanted to talk about is, I guess, a classic textbook example of what we're talking about. It's the Nautilus 2017 Sauvignon Blanc from the Marlborough Region, 90 points. I guess, you can't talk about New Zealand Sauvignon Blanc, without talking about Marlborough. Can you talk about that region's place in the history of New Zealand Sauvignon Blanc? Christina P.:          04:23          Absolutely. I mean, yeah, Marlborough and Sauvignon Blanc, I think, are completely synonymous, as you said. It is, by far, the region that produces more Sauvignon Blanc than anywhere else in New Zealand, and actually produces more wine in general. Sauvignon Blanc makes up ... I don't want to quote exact stats, 'cause they're changing all the time, but it's something like 75 or 80% of their production is Sauvignon Blanc. It's a huge, huge product for them, from an export perspective, you know, domestically as well. At the heart of that is Marlborough. They are producing the wines here, by far, of this great variety and this style. Really, Sauvignon Blanc, as we know it from New Zealand, really started from this country, so, if you're going to start anywhere with this grape variety, I would say this is the perfect place to start. It's certainly the easiest to get a hold of from this region, as well. Jameson Fink:       05:20          Geographically, Marlborough is the northern tip of the southern island. Christina P.:          05:25          Exactly. The northeast tip. It's really split into two valleys. The Awatere Valley, which is cooler, there's more stonier soils, a little bit more maritime influence there. Stylistically, it's not huge difference, but you do tend to see a little bit more of a herbaceous style. Maybe a little crisper. Maybe a little more detectably higher acids. It's often compared to Sancerre, a little bit in style. I think it's like Sancerre on steroids. Kind of like, New World, a little bit more bold, brash flavors there. Definitely the more herbaceous, I think, of the two. Then, you get the Wairau Valley, which is just really wide river valley following the Wairau River. That's really split with ... it's separated between the Richmond Mountains, and that separates it from Nelson, which is another wine region that produces a lot of Sauvignon Blanc. That's a bit sunnier, a little bit warmer climactically. Then the Wither Hills in the south, that protects it from those harsh weather systems coming out of the southeast, and off the ocean, as well. Jameson Fink:       06:41          You call this wine, the Nautilus, a wine for oysters, if there ever was one. What else do you like food pairing wise, with New Zealand Sauvignon Blanc? Christina P.:          06:53          I mean, everything. Every kind of seafood under the sun, basically. Any kind of fish. Smoked scallops. Salmon is great with it. Then, I also love asparagus. Again, this is a flavor that you actually see in the wine, as well. Asparagus is often one of those flavor characteristics that comes up a lot in describing Kiwi Sauvignon. Asparagus, I like more of a buttery or a creamy sauce, 'cause all that acid from the Sauvignon Blanc seems to cut through that. Just salad, you know, summery salads with berries, or green beans. You could also do it with a little bit heavier food, too, like seafood risotto or paella or something. Watermelon gazpacho is one that seems to get paired with it a bunch. That sounds really good right now. Jameson Fink:       07:42          I'm also glad you mentioned asparagus, because I feel like when I was learning about wine, and you still read this kind of stuff, like "Asparagus is impossible to pair with wine." I actually had that written down. Asparagus in all caps, in bold. I think Sauvignon Blanc, and especially New Zealand Sauvignon Blanc is wonderful with asparagus, and it's not impossible to pair. Strike that from your wine rules. Christina P.:          08:06          Yeah. Oh yeah. Totally. I mean, 'cause asparagus has got a pretty strong flavor, so I could understand it would overpower a lot of wines. I think that this, particularly Kiwi Sauvignon Blanc is so, so brash and bold, in it's flavors, that I think it holds up really well. Actually, a geeky side note, a lot of those asparagus and bell pepper flavors that are detectable in this style of wines, come from this methoxypyrazines. Pyrazines are these aroma compounds, and you find them in a lot of the Bordeaux family grapes, like Loire Cabernet Franc, and Cabernet Sauvignon. When they're done well, it's all about canopy management and pruning. Viticulturists can actually control how much of those flavors that are gonna end up in the final wine, hopefully, assuming the vintage is good, by pruning, and by controlling the leafy part of the vines to tweak those aromas. When they're done well you get, like I say, the bell pepper, asparagus, the mint, and basil. When they're done badly, you start to get this mushy, mushy asparagus, or overripe peppers, that's not really that pleasant. I think it's a quality in the line that I really like, personally. Jameson Fink:       09:16          Yeah, I really ... I'm pro-pyrazine. I'm a big fan of pyrazines. Not like an overload of them, I don't know how I would measure that, but I like those kinds of flavors in my wine. I know they can be very outputting and polarizing for some people.                                              In fact, Sauvignon Blanc, it's funny, there are a lot of people I talk to who are wine pros, work in the business, and they don't like Sauvignon Blanc at all. It seems like it's like the most polarizing white wine grape I can think of. Christina P.:          09:41          I think because as a style, it's fairly obvious. I don't necessarily mean that to be a derogatory statement. I just think it's ... that's why I call it a gateway wine, because it's, for a lot of wine lovers, it's a wine that you start with because of its obviousness. It's because it's so out there. It's such an extroverted style, that in the beginning it's really charming and it really draws you in. Then, I think for people who really get geeky about wines, that style can start to just be a little zany, and a little boring. Then, of course, there's just this added snobbery of, "Oh, I've moved on from that. You know, I like much more sort of toned down, restrained wines." As we're going to talk about one of the wines today, they're not all like that, and they're certainly not all cut from the some cloth. I mean, I have the good fortune of tasting a lot of them, these days, and there certainly is a style that screams, "New Zealand Sauvignon Blanc" and more specifically, "Marlborough." Then, there are a lot these days that are working out, a lot producers working outside the box, and trying new things, and working with more leaf contact. Aging in oak, or picking at different times. Going less for the pyrazines, and maybe more for a riper style. I really think now, there's a Sauvignon Blanc out there for everybody. Jameson Fink:       11:03          Yeah, I'm glad you mentioned outside the box, because if you go to winemag.com, you wrote a great article about exploring New Zealand Sauvignon Blanc outside the box. Go check that out. On that note, I do want to talk about a wine that's included in there, or a producer at least, the second wine, which is the Clos Henri 2017 Petit Clos Sauvignon Blanc, also from Marlborough. Now, this is an organic and biodynamic producer, correct? Christina P.:          11:27          They are, yes. They are, Clos Henri is actually owned by the Henri Bourgeois family in the Wairau Valley. They have really ... they started their New World Winery in Marlborough, and their, Damien Yvon is their general manager, and their winemaker. He is also from Wairau, so, this is very much French wine making, and French philosophy, transplanted into Marlborough. I think that a lot of what you think of as being really tradition, old school French winemaking, Terroir being the number one focus, really carries over into this winery, and therefore, into these wines. The Petit Clos is what you, I guess, what they would call their entry level. It's $18, which I think is an incredible bargain for how ... they're fairly small scale, they're definitely small scale compared to some of the really big well-known names. I think that $18 for what is a really, really delicious wine, and is very Terroir expressive, and all of those things, and need. With very minimal intervention, and biodynamically grown fruit, I think is all ... it's a really great package for that price. Actually touching on that, just a side note, I do think this style is one where if you put in a bit extra money, you really get rewarded. I think all the wines we're talking about today are ... the last one we're going to talk about is a little bit pricier, but Nautilus is I think $17 or $18, this is $18, the Clos Henri. If you put in that ... go into that $15 to $20 range, I think you get a much more ... a huge step up in quality, and a much more interesting wine. This is a really great example of that. The Petit Clos is a blend of three ... they have three vineyards, with three vineyard sites with very distinctive soils. This is a blend of the Greywacke River Stone, and then they have these clay soils, Broadbridge, and with their clays. This is a blend of those three, and they use things like, a lot of leave stirring, where the leaves being the yeast. They leave the wine in contact with the leaves for a fair amount of time, to get some texture in there. With their top line of Clos Henri wine, which is a single vineyard, they use some oak aging in there, too. It's a much more subtle line. It's a much more toned down line. I think for people who aren't maybe as into as bold a flavor as some of the more well-known styles of Marlborough Sauvignon Blanc, this is a really great example of one that is more French in style, but with a little more sunshine, a little more of that New World vibe going on. Jameson Fink:       14:19          You mentioned oak, which is something I think is interesting in Sauvignon Blanc. Is that something you come across a lot? Like New Zealand Sauvignon Blancs that use oak, and if they do, what kind of oak are they using? What kind of program and what does it add to the wine? Christina P.:          14:32          You see some where they want the oak to be a contributing factor. With Sauvignon Blanc, it's such a bold, crisp wine. It's high acid. It's considered to be a relatively easy summer drink. If they're wanting ... they don't often want a lot of the oak to shine through, 'cause it just clashes with that crisp, summery style. It's not Chardonnay, right? They're not going for that wheatier texture, and they're not trying to get the flavor, 'cause Chardonnay's a relatively subtle grape, in terms of flavor profiles. The oak would really shine through in a grape like Chardonnay, whereas, I feel like Sauvignon is so extroverted in it's personality already, that to try to add a lot of oak in there, would just fight with the wine. Most people who are using oak, would just be using it more as a textural thing, and just trying to get a little bit more of that creamy mouth weight. Maybe make it more like medium bodied spectrum versus light bodied. It's not typical, so most of the wines you find out there, you won't really see oak at all. It would just be in stainless steel. It'd be just a young, crisp style of just fruit driven, and driven by those herbaceous notes, and not with any of that oak. Actually the Nautilus, interestingly, going back to that, they use oak in a lot of their wines. I consider them to be pretty classic Marlborough producer. They've been around since 1985. They've been doing it for a long time. They use oak in a way that is, again, just adding texture, and contributing to that fruit concentration. I think that they are not afraid of those secondary, tertiary characters that add complexity. I think that's why i generally, consistently, really like Nautilus, and have liked their wines for a long time. I tend to be a little drawn to wines with a little more weight texture. Jameson Fink:       16:24          Yeah, when you talk about weight and texture and freshness, and things like that, I think of New Zealand Sauvignon Blanc as something you drink right away, super fresh. Is it? Is it a wine that can age, if you had aged examples of it, where you're like, "Wow." Like that ... with three or plus years, or something like that. That it's a wine that can development at a certain level? Christina P.:          16:45          Yeah, for sure. Going back to Clos Henri, I mean, their top wine is one that, for sure, it's just called the Clos, Clos Henri Sauvignon Blanc, that is a really good example of one that could definitely age. I mean, you're not going to age them as long as you would age a Cabernet, for example. I think seven to 10 years, some of them could go, the majority are not though. I would assume that they're meant to be drink now wines. Yeah, certainly some of them that have had a little bit of an oak regime, and again, maybe some leave stirring, trying to go for that texture and restraint. Maybe more of a mineral drive in there. They can age, for sure. They go a little more honeyed, and those really bright fruit flavors start to get a little bit more dried fruit, for example. Or some nutty characteristics in there, as well. Yeah. Jameson Fink:       17:46          Cool. For the first two wines, they're both from the Marlborough region. I want to move to the third one, which is, we're gonna travel a little in New Zealand, it's the Peregrine 2017 Sauvignon Blanc from the Central Otago. I think Central Otago is best known for Pinot Noir. If you could just start by telling me where is the Central Otago in relation to Marlborough, and is it unusual to see Sauvignon Blanc from there? Christina P.:          18:14          Yes. First of all, Central Otago is southwest of Marlborough, so, we're still on the South Island, here. New Zealand's North Island, South Island. There is wine made on both islands, and unlike here, I know we're conditioned as you go south it gets warmer, we're in southern hemisphere, of course, so going north is where you see the warmer grape varieties, like Merlot, and Cab, you seem them a little bit more, Shiraz up in the Hawk's Bay area, for example. Down in Central Otago, we're going cooler. You're going south of Marlborough, so, you're going into a little bit cooler climate. It's sort of its own microclimate, and you're right to say that Central Otago is more well-known for Pinot Noir, for sure. This wine is ... most of the fruit is coming from Bendigo, which is sort of a subregion within a subregion. It's one of the warmest, so you will get more of those[pineapple-y, passion fruit flavors from this area. Then a lot of that gunflint mineral, those mineral notes, the herbaceousness as well. You'll see it occasionally, but definitely Central Otago is more Pinot. This one is, I think, $29 a bottle. They're going for a more premium style. They also farm organically. Yeah, this is a female winemaker, Nadine Cross, who is really talented. She's worked in France, and California, and all over the place. There's a gram of residual sugar, if you wanted to know that. That's something that you see in Sauvignon Blanc a bit, they'll leave just a little bit of sweetness in there, because the acidity can be so high. Like they do with Riesling, and that gives the perception of more fruitiness, and maybe, softens the acidity a little bit. Jameson Fink:       20:09          Huh. I didn't ... I'd never knew there was 1% RS in some of my New Zealand Sauvignon Blancs. I guess, like you said, it's such a racy grape that it can handle a little touch. We're not talking about sweet. Christina P.:          20:23          Yes, a tiny bit. Jameson Fink:       20:23          We're talking just mellow out the zippy acidity. Christina P.:          20:27          Exactly. It's tiny. Even I often will not detect it, and I might look at the technical notes and just go, "Oh, okay. There was a tiny bit in there. That's probably what's sort of contributing to, maybe a little bit of that feeling of wheatier fruit, or something." Jameson Fink:       20:42          Then, one last thing I wanted to mention about New Zealand Sauvignon Blanc is, not necessarily about the wine, but the packaging, as far as screw caps, they wanted to know, New Zealand's been such a pioneer and I think almost all the Sauvignon Blancs you'll see are sealed under a screw cap, and I think their popularity certainly had a lot to do with people accepting screw caps. At least on wines that are more of a drink now, refreshing style of white wine. Christina P.:          21:07          Yeah, absolutely. Australia, New Zealand, both have been really ahead of the game with screw caps. Now, I mean, I couldn't give you a percentage, but the vast, vast majority are under a screw cap. I think, here in the States we still, a lot of people maybe still have that misconception. I think it's changing a lot, but most of the wines here are still under cork. There's still a little bit of that misconception that if it's screw cap it must not be good quality-wise. Now, keep in mind that if you're drinking a wine from New Zealand, I could say the same for Australia, that that really doesn't make a difference at all, as a quality. In fact, some of the top wines, even Penfold’s Grange now is doing a lot of their wines under screw caps. That really is not a sign of quality anymore. It's just been a shift, a stylistic shift. I think it's easier. From my perspective, I love it. Jameson Fink:       21:57          Yeah, I like not even ... you don't need a specialized tool. I mean, corkscrews are great. Love 'em, but I love to use them, but it's nice when you forget one, or don't need one or are traveling and you can just, you know, unscrew it. Christina P.:          22:08          Your mom could even do it one-handed with the lawnmower. Jameson Fink:       22:11          She could. You gotta ... My mom mowing the lawn. Thanks for listening to this episode of My Mom Mowing Her Lawn. I'll be sure she listens to it, now. Christina P.:          22:21          Actually, I'm not at all promoting drinking while using heavy machinery. Jameson Fink:       22:26          No. Christina P.:          22:26          We're really that you could open a screw cap with one hand. Actually. Jameson Fink:       22:29          Right. Right. We're just trying to illustrate the ease of opening screw cap wines. Christina, thanks for joining me, and talking about New Zealand Sauvignon Blanc. It's nice to talk about it as more than single note, that people are doing interesting things with it, and not just in Marlborough. In other regions, too. It's something you can drink now. It's something you can hold on to, and there's just ... I think it's a more diverse wine than a lot of people have been exposed to. So, thank you. Christina P.:          22:56          You're welcome. It's been a pleasure. Jameson Fink:       22:58          And thank you for listening to the What We're Tasting Podcast. What We're Tasting is sponsored by Vivino. Buy the right wine. The wines we talked about this episode were the Nautilus 2017 Sauvignon Blanc, the Clos Henri 2017 Petit Clos Sauvignon Blanc, and the Peregrine 2017 Sauvignon Blanc. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. If you'd like today's episode, please give us a five star rating on iTunes. Leave a comment. And tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

Simone Madden-Grey, the Happy Wine Woman, is our guest host this week on a great topic!  New Zealand Sauvignon Blanc has become either a staple or a joke (it's often called Mrs. Supermarket wine or Soccer Mom wine). But there is more to this category than just Marlborough's mass brands. It's time to take another look & get excited about this multifaceted wine that New Zealand does better than nearly any country.    Here are the show notes:  New Zealand Sauvignon Blanc: the stats:  72% of New Zealand’s production 86% of NZ wine exported   Where do the stereo types come from -- we debunk the myths:   Myth 1: It is only an entry to wine product New Zealand Sauvignon Blanc put New Zealand on the map as a serious wine producing nation with its accessible and highly drinkable style. BUT there are myriad styles  with the full gamut of white wine flavours available - and you can find one you love! Myth 2: Cheap and accessible wine is poor quality wine New Zealand Sauvignon Blanc has done an excellent job of providing a consistent quality product at a reasonable price, successfully challenging the traditional notion that good wine must be expensive.  Myth 3: It is one dimensional, a “Soccer Mom” or “Mrs Supermarket” wine Yes, it's a highly drinkable summer wine, but there are many different options within the category. Producers are experimenting with the use of oak and lees contact to add complexity and texture demonstrating a greater variety of occasions and food pairings it works well with.  Myth 4: It is too herbaceous Regions such as Martinborough in the Wairarapa, Hawkes Bay, Nelson and North Canterbury and the warmer sub-regions of Marlborough all make very distinctive wines that are totally different from one another   Style notes on the wines:  Rule of thumb: Cooler climates make brisker styles Warm climate notes: Melon, nectarine, tropical fruit (guava) sweet lemon. Lower acidity. Can be softer or flabby. North Island: Hawkes Bay: grows on cooler sites at altitude. Richer, fuller styles with peach notes and good acidity, but a bigger body Wairarapa: Can be cooler but still have abundant sun Martinborough: very herbal, acidic SB Masterton: Complex wines, more of a mix of herbs and soft fruit   South Island: Marlborough– 2/3 of all vines in NZ are here Action in Marlborough will be in the sub-regions going forward  Southern Valleys – Omaka, Fairhall, Brancott, Ben Morvan, Waihopai Valleys – can make heavier styles of SB Wairau –  intensity and a bigger body Awatere – south of Wairau. Lower yields and more minerally, acidic profiles. Not full bodied.  Nelson: A more elegant, restrained expression with minerality alongside tropical fruit and herbs Canterbury: Alpine areas – crisp, acidic, minerally styles but some are heavier Central Otago: purity of flavor. Mineral, gunflint, herbaceous, crisp, refreshing, stony     Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Vivino You can use the Vivino app to scan and keep track of wines NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com/wine30 and enter WINE30. You won't regret it!    The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! Learn Spanish like me! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine       

Learn about the tastes and flavors of Sauvignon Blancs from New Zealand. This is a perfect episode for lazy sunny afternoons. Reviews and descriptions from MaryAnn Worobiec from WineSpectator, Melanie Brown from Decanter and Christina Pickard from WineEnthusiast. 

In this episode: •Rod predicts the next packaging trend for craft beer. •We dive into the difference between French and Argentinian Malbec. We discuss the Clos Troteligotte K-or from the Cohors region of France and the Alamos from Argentinian. •Explaining the New Zealand Sauvignon Blanc scene. We compare Kim Crawford and Stoneleigh and conclude that -- the Seven Terraces Sauvignon Blanc is better than both. •Pick of the Week: 2016 Gabbiano Chianti from Italy.

New Zealand has more to offer for the world than just hobbits and folk comedy duos-- a lot more in fact. In the last 30 years they’ve begun to produce some of the world’s best Sauvignon Blanc and Pinot Noir wine. Thanks to a listener request, the Wine Warriors finally get around to giving the country it’s due.   Wines reviewed on the show: 2016 - Kim Crawford - Sauvignon Blanc 2016 - Oyster Bay - Sauvignon Blanc 2014 - Seaside Cellars - Pinot Noir 2015 - The Better Half - Pinot Noir Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

Every so often I get a question about the difference between cheap wine and better wine: “What’s the real difference? Why spend $25 when I can spend $2.50? Seriously, it’s just fermented grapes. Isn’t it all the same?” No. And despite the articles and taste tests of experts where the $2 wine wins a blind tasting, there is a difference between crap wine and good stuff. Let’s remember that those tests are in pressured environments, with artificial conditions (peer pressure, no food around so European wines lose every time). I’m telling you, even if you don’t know how expensive a wine is, when you taste something that is well made, there’s a big difference between that and plonk. I’m totally willing to buy that, like everything in wine, tasting quality is something you figure out as you learn more about wine. You may be at a place now where you can’t taste the difference. It will come with time and more tasting.  Regardless of what you can or can’t taste, there are some serious, concrete differences between mass produced wine and wine that may be of interest. These are farming, winemaking, and flavor factors that distinguish wines from each other in both quality and price. So even if you can’t taste the difference today, maybe this will at least provide an explanation of the price difference between good wine and cheap wine and give you an appreciation of why some wineries charge more for their wine. There are three main factors: Since all great wine starts in the vineyard, the best vineyard sites are prized, limited and the grapes from there cost more. Let’s take wine out of the equation for a second. Let’s bring this to tomatoes. Ever been to a local farmer’s market? There are usually multiple people selling tomatoes. One week you buy tomatoes from a farmer whose wares look awesome and whose tomatoes are half the price of the vendor next to her. But when you slice the tomatoes open and taste them, they are acidic and too earthy for your liking. They lack sweetness and aren’t so juicy. So when you go back you spring for the more expensive ones. It ticked you off a little to have to pay double for a tomato, but you decide to do it anyway. When you cut open that tomato and taste it, the heavens open and angels sing. This is the best tomato you’ve ever eaten. You would pay 4 times the price of the other tomato for this experience. What’s going on here? It’s the effect of terrior and the brilliance of the farmer in picking the right fruit for the right place on her farm. Growing on the right spot, the tomatoes are heavenly. Growing on a less good spot, they suck. Grapes are the same way. So expect higher quality, better fruit to go into expensive wine. If someone grows grapes on crappy sites where grapes don’t gain maximum flavor and structure, the resulting wine is going to suck. If they grow it in a place with the right sun exposure, soil type, drainage, and slope, you get unbelievable grapes. And you can’t have great wine without great grapes. Period. So some of the expense of better wine is from the cost of growing on coveted, often hard to farm sites that make kick ass grapes.   2. Winemaking has another huge effect. If you don’t know what you’re doing and don’t use the right equipment (the right kind of barrels, the right type of maceration, fermentation) the wine isn’t going to be as good. Never is this more clear than when you’re touring around a wine region trying the wines. The wines of the area are from similar vineyards and sometimes from the exact same ones, but in the hands of different winemakers they taste completely different. The winemaker’s decisions can make or break a wine. So even if you’ve done a great job in the vineyard and you have beautiful grapes that have outstanding potential, you’re by no means done — it can still all go to pot. Trust me, I’ve seen this happen. In the hands of an overzealous, tech-loving winemaker, beautiful grapes can transform into a wine that tastes like a mouthful of vanilla and butter with no hint of the natural goodness that came from the land. Top wines have balance between acid, tannin, alcohol, and sugar (or lack thereof) and they are either reminiscent of fruit or of the land in which they grew. They aren’t oak bombs. They don’t taste like butter (although they can have the texture of velvet). They aren’t high alcohol without a balance of tannin or acid. A skilled winemaker understands the grapes s/he has to work with and uses techniques to highlight the deliciousness of the grapes, not to transform the wine into something completely different from the grapes they worked so hard to grow. Are barrels expensive? Good ones are. Is storing wine and allowing it to mature expensive? HELL YES! I’m a business dork, so I always think about inventory holding costs — not cheap. Do you sometimes have to painstakingly make a bunch of different lots form different areas of the vineyard and then blend them? If you want good wine, you may. When you pay for good wine, you’re paying for the great judgement of the winemaker.   3. Ultimately the taste, aroma, and texture of the wine are dead giveaways that you have something special. If you read the blog or listen to the podcast, you know that I’m quick to call BS on stuff in the wine industry that I think is ridiculous. But I promise you that as you have the opportunity to taste better wine, you will taste the differences between cheap and expensive glasses. The velvety feeling of high quality Pinot Noir, with just the right balance of fruit, acid, and light tannin. The ripe fruit flavors combined with a spicy earth and bright acidity of a New Zealand Sauvignon Blanc. The bacon, black pepper, and black plum notes against the bright acid and noticeable but not too rough tannin of a Northern Rhône Syrah.  These experiences stand apart from the less expensive wines that are just fine, but not memorable. The more you drink the more you realize that there is a taste difference. I’ve watched the faces of friends light up when they taste a truly great wine versus the stuff they usually drink and it’s a different animal — they get it. I remember my own experiences of tasting fine wines for the first time and knowing that there was a big difference between what’s possible and what I normally drink on a nightly basis. You have to know what to look for, but when you do, drinking great wine (on special occasions, because what normal person can afford to every night?) is so rewarding and such a wonderful treat. What do you think? Agree? Disagree that there’s a difference? Write a comment and let me know!!!

In this episode, we talk about general facts about Sauvignon including its origins, food pairings, and Sauvignon Blanc grown in New Zealand

I had the opportunity to ask great questions of George Geris, winemaker for the large New Zealand winery, Villa Maria. He has been all over the world learning his craft but has been a winemaker in New Zealand for 17 years, making Sauvignon Blanc and Pinot Noir. He's laid back, smart, cool and full of important info about New Zealand.  In Part 1 of 2, we discuss George's background, what makes New Zealand Sauvignon Blanc so special, and a ton of other topics about this dual island wine hit parade.  And unlike other interview we've done before, even though M.C. Ice wasn't there, he's a major part of this podcast...listen and see.    Thanks to our sponsor, audible.com. Get a FREE audiobook download at www.audibletrial.com/winefornormalpeople. There are more than 100,000 titles to choose from, including some great wine books, for your iPhone, Android, Kindle or mp3 player. And thanks for listening! We can’t wait to hear from you! If you’ve got a question you want us to answer, post it we’ll include it on the show! ____________________________________________________________________ Podcast music: “Café connection” by morgantj / CC BY 3.0, ©2009 – Licensed under Creative Commons Attribution (3.0) Map: Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic license

I first met Shelley Zalis when I was working for Unilever and she was invited to speak at an offsite meeting.  She broke two rules during her presentation; 1.  She divulged her age and 2. She quoted Yoda.  Most women don’t do those kinds of things; then again, most women aren’t Shelley Zalis. I was excited to catch up with Shelley in the private lounge of the Ritz Carlton hotel overlooking Central Park. Today she is the CEO of Ipsos Open Thinking Exchange; a product of Ipsos' 2010 acquisition of her former company OTX Research (listen to the podcast to learn how this came full circle for Shelley). If I could use only one word to summarize Shelley, it would have to be passionate.  When Shelley has an idea stuck in her head, she pursues it until it becomes a reality. If someone tells her it can’t be done, that only motivates her more to make it happen.  Listen up as Shelley discusses her career path and the lessons she has learned along the way (like how to speak EBITDA). I will forewarn you that there is a lot of industry talk in this podcast (and a few F-Bombs).  If you stick with it though you will get a glimpse at the softer side of Shelley Zalis. Given that it is Spring, this episode pairs well with a nice New Zealand Sauvignon Blanc; might I recommend Kim Crawford?

This month Wine Blogging Wednesday returns to it's normal first Wednesday of the month and host Vivi's Wine Journal has picked a very appropriate theme for July: Barbecue Wines (or is it BBQ, or Bar-B-Que?). The history of BBQ appears to be an American invention, but there seems to be some debate on this if you look closer. Whatever the derivation, today the term means either the slow cooked meats prepared across the southern U.S. from pork, beef or chicken or grilled meats in general. I took the latter definition for the purposes of this post and podcast and chose three wines I think would pair well with summer grilling. Different than in the other months I have participated in this event, my three wines will be a white, a rose and a red. All quite dry and loaded with fruit flavors to stand up to the heartiest summer fare. Since yesterday was Independence Day here in the U.S., my grilling choice was classic Wisconsin brats and traditional side-dishes, potato and macaroni salad. Whatever wines I select, they would need enough acidity to cut through the mayonnaise in the salads and brown mustard on the brats. I selected two different kinds of brats, the common “beer brats” and a new-age chicken with bacon and swiss cheese. Both presented an interesting flavor profile to deal with in matching wines, where in past years I’ve just reached for an IPA or dark beer. Of course, the best wine for Bar-B-Que or grilled meats depends upon the type of meat roasted. If I made steaks, for instance, I would have probably selected three red wines to match here. But since I had foods that were not overpowering in their flavors, I had a pretty open spectrum of wines to choose from. My strategy was to find wines with enough flavor to stand up to the food, but also enough acidity to enhance the flavors and not overpower the food. The rule of thumb at this time of year is to choose a dry rose, so my first match was a Wolffer Rosé 2005 the winery sent me recently as a sample. You probably remember Wolffer from my interview with winemaker Roman Roth in Winecast 56. Their rosé is made from 48% Merlot, 39% Chardonnay, 8% Cabernet Franc and 5% Cabernet Sauvignon with the red grapes given a short time on the skins to minimize the color. The wine was totally made in stainless steel to accentuate the freshness of the fruit and retails for a reasonable $14 a bottle. This rosé is salmon in color with aromas of peach and fresh flowers. Rich and crisp in the mouth, showing cherry and citrus with a bit of white pepper on the dry finish. A very nice rosé for a hot summer’s day and nice accompaniment to my grilling yesterday. In fact, this might be the most versatile wine for grilled meats in the round-up. 11.5% ABV. Finished with natural cork. Score: 8.5/10 I usually don’t think of white wine and grilling, but I do think about white wines on hot summer days so I thought I would pick one from my cellar to see how it might work here. I’ve always liked the aggressiveness of Sauvignon Blanc, particularly from New Zealand, but I didn’t have any bottles handy from that country. What I did have was the 2005 vintage of Veramonte’s Sauvignon Blanc from the Casablanca Valley of Chile. I first tried this brand in my round-up on Winecast 12 last year and it has made it into my cellar ever since as a great value for hot summer days selling for $8-9 a bottle. The wine is light straw with a slight green hue. Fresh hay, lime and pineapple aromas with some gooseberry reminiscent of New Zealand Sauvignon Blanc. On the palate, there is tart grapefruit flavors with nice acidity to match with food. The match was especially good with the chicken brats adding an nice counter-point to the bacon and swiss cheese flavors. I’d recommend this one for grilled pork too, as long as there is not spicy BBQ sauce involved in the preperation. 13.5% ABV. Stelvin closure. Score: 8/10 Finally, I wanted to try a fruit forward red wine. After considering Syrah/Shiraz, I fell back on my old favorite Zinfandel, selecting a 2003 Chiarello Family Vineyards, Zinfandel, "Giana," which sells for $28 a bottle. I first tasted Chiarello Zin at ZAP this past January and was very impressed with all their wines. You might recognize the family name from owner Michael Chiarello’s Napa Style TV show, book and website. If anyone knows how to make food-friendly wines, it’s Mr. Chiarello, but I have to say that you need a steak or, better yet, Mexican food to match with this Zin. The wine is garnet-purple in color with powerful aromas of blackberry, plum and licorice. In the mouth it is substantial with blackberry jam, black pepper, spices and silky tannins. A hedonists Zin that somehow balances the substantial alcohol with fruit. Delicious, but overpowering to my 4th of July brats. 16.1% ABV. Finished with natural cork. Score: 9/10 So what did I learn this month? That a range of wines go well with grilled meats. If I had some true Bar-B-Que to match here, I think only the Chiarello Zin and Wolffer Rosé would have made the cut. For best wine, it easily goes to Chiarello Family Vineyards, Zinfandel, "Giana" 2003 and best value to the versatile Wolffer Rosé 2005. Thank to Joel over at Vivi’s Wine Journal for hosting this month and a great theme. I’m looking forward to seeing what founder Lenn has in store for the two-year anniversary of WBW next month. Show Notes: 00:21 - Welcome and show theme 01:10 - Matching wine with Bar-B-Que or grilled meats 03:56 - Veramonte, Sauvignon Blanc, Casablanca Valley, Chile 2005 ($9) 04:58 - Wolffer Estate Vineyards, Rosé, Long Island, New York 2005 ($14/sample) + 06:20 - Chiarello Family Vineyards, Zinfandel, "Giana" 2003 ($28) * 07:50 - Best of tasting 07:58 - Best value 08:15 - Wrap-up and contact details 08:50 - Next show theme Feedback: winecast@gmail.com Copyright 2006 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by/2.0/