Podcast appearances and mentions of pedro ximenez

Crème Caramel with orange, date and sherryCrème Caramel 500ml whole milk 225g castor sugar 1 teaspoon vanilla paste 4 eggs + 1 yolk Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc. Heat 100g of the sugar in a pan and cook until a golden amber colour. Divide among the bottom of the ramekins and allow to set. Place the milk and vanilla in a pan and bring to a simmer. Whisk the eggs and yolk with remaining sugar and pour over the hot milk. Whisk then pass through a sieve into a jug. Pour into the ramekins. Pour boiling water half way up the outside of the ramekins in the pan and cook for about 45 minutes or until wobbly but set. Cool in the tray and then chill in the fridge. Orange,date and sherry salad 2 large oranges 75g chopped dates 50g dark brown sugar 1 teaspoon vanilla paste 50ml Pedro Ximenez sherry Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between the membranes and removing the segments. Squeeze the remaining juice into a pan and add the dates, vanilla, sugar and sherry. Bring to a simmer until the sugar has dissolved. Cool and mix in the orange segments. Place the bottom of each ramekin into a pan of boiling water, run a sharp knife around the edges and turn the pudding, sugar side up onto plates. Arrange the orange salad around the plate and serve.

As the pioneer of Vitis Vinifera in the Eastern US, Dr. Konstantin Frank is one of the key leaders of the Fingers Lakes region in New York. Meaghan Frank, a fourth-generation vintner, has been leading the charge to evolve its hospitality program to create brand ambassadors for the winery and the region. Its 1886 Wine Experience has won Best Wine Tour by USA Today in the last two years. Meaghan breaks down their hospitality program and its impact on their business. Detailed Show Notes: Finger Lakes region, NY - 150 wineries (of 400 in NY), NW NY State - 5 hrs from NYCSkinny, deep lakes that moderate weatherGlaciers left diverse soilsTourism-driven, seasonal visitors (spring to fall) for lakes, hiking, close to Niagara Falls, Corning Museum of GlassDr. Konstantin Frank - PhD in Viticulture from Odesa, Ukraine; a grape scientist; fled to NY during WWII35 years of cold climate grape growing experience when moved to NY1st to plant vinifera in Eastern USPlanted experiment station in the 1950s - 68 varieties, including Furmit, Pedro Ximenez, and Touriga Nacional) to research what would work bestDr. K Frank Winery17 vinifera varieties → 40 wines60% wholesale, 40% DTC40 states, 9 export markets (5%, incl Japan, Aruba (lots of NY visitors), UK)DTC 60% e-commerce (driven by wine club), 40% hospitalityHospitality programThe goal is to create brand ambassadors and loyalty, get the word out about the Finger LakesInspired by Australian hospitality programs - private, educational~40k visitors/year (#1 PA - 1 hour away, NJ, OH, NY core markets) - all seated, paidPre-pandemic - ~80k visitors/year for free bar tastingsMoved to an experience-driven program with wine educators, take advantage of lake viewThree experiences: Eugenia's Garden - modeled after great grandmother's garden, most casual, can do a la carte glasses/bottles/flights; enables people to enjoy the day; targets a younger demographicSignature Seated ($15pp) - most popular, educational, 1 hr, 6 wines, 5 different themes that are part of the winery's story (e.g., traditional sparkling, Riesling pioneer, groundbreaking grapes, red wines)The 1886 Wine Experience ($75pp) - only May-Oct, 2-2.5 hrs, led by wine educator, a tour of the vineyard, sparkling and still wine cellars, seated tasting of 4 wines with bites, followed by additional tastings; won best wine tour by USA Today last 2 years; lots of 1st-time visitors book 1886 due to unique natureLessons learned - used to do 6 wine flight w/ bites, which was too many; did themed months (e.g., sparkling) - did not work with mostly touristsDifferentiators - spend lots of time, has a separate private space for 1886Wine club evolutionUsed to have people pay upfront for the year - bigger barrier to signing up, always feel like “playing catchup” to ensure value delivered, concentrated work during shipment periodsMoved to more subscription model - quarterly, 3 wines w/ default package, fully customizable, no upfront fee, 20% discount on wines, and get free tastings (no limit)8% club conversion - the only way to get free tastings now, used to waive w/ 4 bottle purchaseLocals small portion of the club - pickup option only 10%, PA #1Avg tenure 1.5 years, seeing it extend with the new club modelPopular winesHospitality - Rkatsiteli #1, traditional method sparklingWholesale - #1 & #2 - dry & semi-dry RieslingRiesling 60% of production, traditional method growingIncreasing issues around climate change - 2023 had the largest spring frost in history, increasing water issues Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Después de un lingotazo de brandy madurado en barrica de Pedro Ximenez, hablamos del hallazgo del mes: el vino en estado líquido más antiguo del mundo. Robert nos explica qué es el koji y por qué se ha puesto de moda entre lxs cocinerxs. Comentamos las cosas locas que hacen con algas y erizos en Portomuiños.

Welcome to Series Two of our podcast!After a brief break, we've been working on how to enhance your listening experience and provide even more value.Introducing "For The Love of Wine" - a journey where we guide you through our approach to wine, from purchase to the recycling bin.Our goal is to offer insight that helps you see wine through our eyes, enriching your knowledge and enjoyment. The first episode is all about how to find the right wine because according to a recent study by Marks & Spencer, a quarter of wine shoppers spend more than ten minutes deliberating over which bottle to buy. One-third feel overwhelmed by the sheer number of choices, while more than half admit they don't know which wines they like! Bonkers.The time we take deliberating over what to purchase collectively adds up to more than 50 million squandered hours in a supermarket wine section. Time is Merlot ladies and gentlemen!Alongside the pod, we thought it would be helpful to share our top tips on finding the perfect bottle here.The groundwork:* Identify your budget - be kind to yourself.* Identify which style you're after - think about the occasion. * Identify your retailer:* I'd suggest for budgets below £10, opt for supermarkets. * Between £10 and £15, seek out specialist wine retailers or independents. * From £15 to £50, explore independent merchants. * For budgets exceeding £50, indulge in a specialist fine wine merchant or an auctioneer. * For a comprehensive list of merchants, refer to the invaluable resource on Jancis Robinson's website.Before you hit the shops:* Pull up your wine atlas, use online wine maps and take a look around the world for inspiration.* Access ‘The List' of my top five recommendations from each supermarket and beyond - update landing soon.* Check out the Decanter's wine review section.* Like you do when you're trying to find a recipe, type into Google: “If I like [insert something you like] what wine should I go for?”.* Give your independent a call with your requirements - they will be glad to hear from you.* Prepare early - the more you research the more likely you are to enjoy the experience.When you're at the shop:* Generally try to avoid mass-produced big-label wines.* Have a look for medals from the more respected awards. Here is a good article on what to look out for.* Use apps such as Vivino and Cellar Tracker.* Read the descriptors or label info (if there are any).* Ask a member of staff!* EXPERIMENT - don't stick to the tried and tested.Here is all the info about the episode:Will's wine of the week:LFE 900 Single Vineyard, ChileLuke's thought of the week:When you're at mile 20 of 26 you are only halfway there.Paula Radcliffe References:Zinfandel - grape variety.Carménère - grape variety.Primary, Secondary, and Tertiary - wine flavours and aromas.Sweet wines - definition.Vin de Constance - South African sweet wine.Trinity Restaurant - Clapham, London.Tokaji - sweet wine from Hungary.Botrytis - the fungus removes water from the grapes helping to create sweet wines.Furmint - grape variety.Pernand-Vergelesses - wine region in Burgundy.Santenay - wine region in Burgundy.Catena/Catena Alta Malbec - from Waitrose.Ribero del Duero - wine region in Spain.Grand Rutherglen Muscat - sweet wine from Australia.Maury - wine region in France.Pedro Ximenez - sweet style of Sherry.Sauternes - wine region in France.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe

The first-ever episode of the VMMF Podcast features a conversation between VMMF Artistic Director Tanya Tomkins and Bolivian musicologist and violinist Karin Cuéllar Rendón. The two discuss Peruvian composer Pedro Ximenez Abrill Tirado (1784-1856), once known far and wide as the “Rossini of the Americas,” whose music will be presented on the Festival's 10th Anniversary Season this summer. Rendón, a Ximenez expert, explains why Ximenez was so famous in his day, and why he's rarely performed now. She'll also offer insight into how she has reawakened interest in this important composer. And a bonus: we get to hear about why Europeans visiting Latin America in the 19th century often tripped over their own feet while waltzing…

Thomas entführt Dietmar heute ins Sherry-Dreieck nach Andalusien. Denn nur zwischen Jerez de la Frontera, El Puerto de Santa Maria und Sanlucar de Barrameda entsteht der spanische im Solera-Verfahren hergestellte verstärkte Weißwein. Er schmeckt durch die Mischung mehrerer Jahrgänge nahezu immer gleich. Thomas‘ Santa Maria Cream („Mein Favorit!“) kommt von Osborne und ist eine leicht süßliche Cuvée aus Pedro Ximenez- und Palomino Fino-Trauben. Eine sehr ausgewogene Form des Sherry mit fruchtig-süßlichem Geschmack und weichem Mundgefühl. Dietmars Sherry kommt ähnlich lecker daher. Der Solera 1847 ist ebenfalls eine Cream-Cuvée. Mit einem etwas dem Wein näheren Geschmack, weil weniger alkoholisch. Dietmar präsentiert sein ganzes Sprachtalent und schwankt in seinem Spanisch zwischen Jorge Gonzalez und Marcel Reich-Ranitzki. Thomas wählt das Thema eigentlich nur, um noch einmal ungestört die Geschichte einer Führung bei Osborne mit einem Bastian Pastewka-Lookalike erzählen zu dürfen. Allerdings hatte Anke Engelke, die Thomas aus einem Fass springend erwartete, an diesem Tag wohl frei. Beim Dinner for One-Trinkspruch-Quiz geht Dietmar veritabel baden. Thomas präsentiert stolz seine Gläser mit dem Toro de Osborne, der vom Marketing-Gag zu einem Wahrzeichen Spaniens wurde und bei „Drei Fragen an Mühlnickel“ geht es um Seekrankheit in U-Booten, Tampons und Gorillas.

Con Piedad Garrido, de bodegas MARISOL RUBIO, conocemos una historia de esas que solo el mundo del vino puede desvelar. Una historia que demuestra pasión por un proyecto y por una variedad: la uva PEDRO XIMENEZ. Únete a la energia de Piedad para conocer el mundo del vino BAJO EN TONTERÍAS. Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS nene.... Ferran Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

In this episode we talk about Wire Works whisky from the White Peak distillery in Ambergate. We discuss their use of Brewer's yeast, cask interaction in different areas as well as looking at the stout casks used for this release, which previously held Pedro Ximenez sherry before the stout went in. The whisk(e)y we try in this episode is Wire Works Necessary Evil (2023). I'd also like to thank the White Peak distillery for making this great whisky. For those who enjoy our caffeine addled minds' creations I should also mention we have a second podcast which is fictional (or is it?) named GNSradio where an infinitely shadowy mega corporation with seemingly limitless amounts of money close to hand moves into a small town and slowly takes over. If you think it sounds fun or just want to shut me up check it out check out GNSradio now wherever you get your podcasts from or check out the teasers on here. For any questions email us at: caskheads@gmail.com And visit our website for more: caffeineaddledminds.co.uk

This week we chat with the Diocese of Tulsa and Eastern Oklahoma's seminarian, Robert Williams, on the topic of prayer. We discuss what prayer truly is, what it means to grow in a prayer life, and what Aquinas says about the 4 ways to ensure your prayer to be answered. http://www.patreon.com/thecatholicmanshow (Become a Patron! Over 40 interviews, a course with Karlo Broussard, a 10 part series on the domestic church, a course on fitness and virtue by Pat Flynn, and free thank you gifts for supporting the show!) https://selectinternationaltours.com/catholicmanshow/ () WE ARE GOING TO IRELAND WITH FR. SEAN DONOVAN AND THERE ARE STILL A FEW SPOTS LEFT! JOIN US – https://selectinternationaltours.com/catholicmanshow/ (MORE DETAILS HERE). LIVING BEYOND SUNDAY: MAKING YOUR HOME A HOLY PLACE https://thecatholicmanshow.com/wp-content/uploads/2022/08/Living-Beyond-Sunday_3D_FRONT.jpg ()Our new book is available for pre-order from Ascension Press! “I love this book. It provides wise counsel with beautiful simplicity. So, if you are looking to safeguard your family life from the wiles of the enemy and encourage your spouse and children to become the saints God is calling them to be, this is a book for you.” – Fr Gregory Pine Home life can be difficult and busy, and it's easy to get distracted from the point of it all: raising a family of saints. In https://ascensionpress.com/products/living-beyond-sunday-making-your-home-a-holy-place (Living Beyond Sunday: Making Your Home a Holy Place), two married couples share what has helped them make their homes a place of encounter with God–a place where saints are being made. About our drink: https://wyomingwhiskey.com/whiskies/double-cask/ (Wyoming Whiskey Double Cask) A whiskey gets its color and character from the cask in which it ages and matures. This Double Cask whiskey goes through the process twice. The first five years of maturation in a new charred oak barrel makes it a bourbon. That bourbon then experiences secondary maturation in decades-old casks seasoned by Pedro Ximenez sherry that adds a touch of sweetness, and yields a smooth and impressively complex spirit. TASTING NOTES COLOR: copper to mahogany NOSE: autumnal notes of dried apricot, mission fig, and dried date PALATE: stewed prune and black raisin, with hints of candied orange peel; vanilla butter cream and toffee underneath MOUTHFEEL: rich, sticky cinnamon roll with raisins and spice FINISH: dark dried fruit, followed by warming brown baking spices About our gear: N/A About the Topic: Aquinas outlines four conditions that must concur in order to ensure that our prayer requests are granted. It must be necessary for our salvation It must be for ourselves It must be done piously It must be done with perseverance We talk about this with seminarian Robert Williams from the https://www.dioceseoftulsa.org/ (Diocese of Tulsa and Eastern Oklahoma). https://exodus90.com/pray/?utm_source=catholicmanshow&utm_medium=referral&utm_campaign=holy-hour-2022&utm_content=tcms ("Any man who wants a solid faith-filled family should do Exodus 90.") TIME CODES: If this is your first time listening to The Catholic Man Show, we do 3 things almost every episode:1.) Open, review, and enjoy a man beverage – Minutes 1-12.2.) Highlight a man gear – Minutes 12-24.3.) Have a manly conversation – Minutes 24-48If you haven't listened to The Catholic Man Show before, check out our previous episodes https://thecatholicmanshow.com/episodes/ (here). Subscribe to our https://www.youtube.com/channel/UC5MhmMZZhEnrapVYUIkFHLg?view_as=subscriber ( YouTube channel) to watch past episodes. Want to help The Catholic Man Show? By giving us a rating on https://itunes.apple.com/us/podcast/the-catholic-man-show/id1128843873?mt=2 (iTunes, it helps others find the show.) Want to say up with The Catholic...

Join Corrie Perkin and producer Jane Nield for Ep 228. We can't wait to hear all about Caro's 'Mother of the Bride' Experience next week - in the meantime we bring you a whole host of recommendations for podcasts, books, screen and food.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Jane can assist you.This week Corrie and Jane talk podcast, books, screen, food and more – a whole host of recommendations to get you through the last month of Winter!Plus Myles from Prince Wine Store joins us for the Cocktail Cabinet with a couple of great Winter drinks.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.PODCASTSA Podcast of One's Own with Julia GillardThe Archive Fever podcast with Clare Wright and Yves ReesThe Teacher's Trial from Hedley ThomasWill Be WildI'll Drink to That (recommended by Gab at Prince Wine Store).The Rachel Maddow Show Podcast BOOKSHorse by Geraldine BrooksThe Patient Doctor by Dr Ben BraverySCREENBecoming Elizabeth on StanAftertaste on ABC IviewFOODJane Mc Donald's Pear Cake (see recipe below)Movida's Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower PureeTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Jane MacDonald's Pear Cake.Pre time 20 minutesCooking time: 60 minutes1-2 tablespoons brown sugar3-4 pears, skin on2 tablespoons blanched almonds200g unsalted butter200g caster sugar3 eggs2 tablespoons self raising flour200g almond mealPreheat oven to 185degrees CSpread the brown sugar over the bottom of a 23cm lined cake tinCut the pears into quarters, then into 2-3 slices and lay over brown sugar. Sprinkle almonds over the top of the pears.Cream butter and caster sugar. Add eggs then flour and almond meal. Spread mixture over the pears.Bake for 45-60 minutes.When cool, turn out carefully onto a serving plate. Serve with cream or ice cream. Movida's Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower Puree Ingredients:· 1.5 kg Beef Cheeks· 125 ml (½ cup) olive oil· 3 carrots, roughly chopped· 1 garlic bulb, halved· 1 brown onion, sliced· 500 ml (2 cups) Pedro Ximenez sherry· 500 ml (2 cups) red wine· 3 bay leaves· 3 tablespoons thyme leaves· 1 teaspoon fine sea salt· 1 head of cauliflower, broken into florets· 185 ml (¾ cup) cream· 40g butter Method:1. Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Pre heat oven to 150º.2. Heat half the olive oil in a large heavy-based, oven proof casserole dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water.3. Add the beef cheeks back into the dish, cover and cook in the oven for 4-6 hours, or until the cheeks are beginning to fall apart.4. Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.5. The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.6. Serve the cheeks and their sauce on warm plates with the cauliflower pureeon the side.

Osborne 1827 Pedro Ximenez Sherry In this episode, Rob and Scott experience the one of a kind Osborne 1827 Pedro Ximenez Sherry.  Will they be amazed by the sweetness and complexity of this wine, or will they pass out before the end of the episode?  We shall see... on The Wine Vault.

The Gents head to Jerez to learn about Sherry! Come listen as they continue studying the spirits and wines put into whisky casks before the whisky gets there. Drams TastedFinoAmontilladoOlorosoPedro Ximenez Glendronnach ParliamentBalvenie Single Barrel Sherry CaskArdbeg Uigeadail 

Heute im Glas: Peat's Beast Batch Strength PX Desweiteren: #allesdichtähhhplattmachen und der bewusste Eklat? - Wut-Geschichten aus der Welt - Die Wahrheit über Pedro Ximenez, Antarktis-Whisky und ehrliche Werbung - Was erlaube Struuunz!? - Von konstruktiver Wut, dem Versagen der Aufklärung und Pinky Gloves Liebesbriefe und Beschwerden an: whiskygottunddiewelt@gmail.com

Rund 80 Tausend Liter reinen Alkohol produziert die Slyrs Destillerie pro Jahr. Damit zählt sie zu den größten Produzenten deutschen Whiskys. Ich würde sogar soweit gehen und sagen, sie war und ist einer der Wegbereiter der hiesigen Whisky-Industrie. Nichtzuletzt deswegen, da sie als einer der wenigen im großen Stil mit besonderen Wein-Fässern wie Sauternes oder Pedro Ximenez experimentieren. Im Interview unterhalte ich mich daher mit Geschäftsführer und Brennmeister Hans Kemenater über die waghalsige Idee in Deutschland eine reine Whisky-Destillerie zu gründen. Hans öffnet für dich seine Brennblasen und zeigt dir, welche Aromen dich in einem Glas Slyrs erwarten und welche Rolle Single Malt aus Schottland dabei spielt. WHISKY INSIDE: www.whiskyinside.de Mehr über Eye for Spirits: - www.eyeforspirits.com/whiskyclub - www.eyeforspirits.com/whisky - Whisky High Volume: https://spoti.fi/3eZs16v

My guests this week wanted to do an episode on the first episode of The Haunting of Bly Manor, so we did. This episode was fun to record, I mean they all are, but you never know what the drunken guests will say. This one has some great lines, so enjoy. If you haven't watched Netflix's The Haunting of Bly Manor, or its predecessor The Haunting of Hill House, check them out (although I think so far Bly Manor is more entertaining and not as slow). This season is about a young American nanny, who is hired by Henry after an au pair's tragic death, to care for his orphaned niece and nephew who reside at Bly Manor. Watch the mirrors!!! The Haunting Cocktail (cosmopolitan.com): 2 oz. Santa Teresa “1796” Solera Aged Rum ¾ oz. Krogstad Aquavit ¾ oz. Pedro Ximenez 2 dashes Xocolatl Mole Bitters Stir ingredients together (probably best to use a shaker) Pour into a cocktail glass. Garnish with an orange twist Bly Manor Drinking Game (letsplayadrinkinggame.com): Drink any time… There are dolls on screen Dani sees they bright-eyed man Flora says “perfectly splendid” Miles exhibits concerning behavior Hannah sees a crack in the wall Owen talks about his mom The show jumps time periods A character screams or jumps There’s a jump scare (extra sip if you actually jumped) Drink 2 sips any time… A doll seemingly moves on its own Someone mentions the off-limits wing There are muddy footprints You catch a spooky specter in the background --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/linedrunk/support

Today: Bash, Erica, & Jeff with Mixologist Zach McCabe. Check him out; Follow Him: @All.Equal.Parts   This Drink: A perfect drink for Fall & Winter! Pedro Ximenez Sherry, a Dessert Sherry, has between 15% and 22% ABV! This drink is meant for small pours, but drink at your own rate! To read more about Pedro Ximenez Sherry Click Here.   What is Cheers Ya'll? During each episode, we'll be sampling and rating a drink of choice on 3 levels and leaving you with our official rating! This show is a fun experience to help you get away from the every day.   Recorded at Augusta Podcasts Studio

Today: Bash, Erica, & Jeff with Mixologist Zach McCabe. Check him out; Follow Him: @All.Equal.Parts This Drink: A perfect drink for Fall & Winter! Pedro Ximenez Sherry, a Dessert Sherry, has between 15% and 22% ABV! This drink is meant for small pours, but drink at your own rate! To read more about Pedro Ximenez Sherry Click Here. What is Cheers Ya'll? During each episode, we'll be sampling and rating a drink of choice on 3 levels and leaving you with our official rating! This show is a fun experience to help you get away from the every day. Recorded at Augusta Podcasts Studio

¿Cómo se hacen? ¿Qué características tienen? ¿Cómo se maridan? son algunas de las preguntas sobre este tipo de vino tan difícil de hacer pero tan exquisito para disfrutar todo el año.⁠ En nuestra grabación nos acompañaron un:⁠

Tucked into a small corner of southeast Spain is one of the greatest sources for delicious, multi-layered, and decadent reds you’ll find. In the province of Murcia, at latitude 39˚N lay two regions of Monastrell (Mourvèdre) production that have quietly churned out wine for more than 3,000 years: Jumilla (joo-ME-yah) and Yecla (YAY-clah). Today, these regions are magnificent but receive so little press that we can get exquisite bottles that have the fullness, richness and depth for less than US$20. In the podcast, we take you through the wine history of the region --from the early days with the Phoenicians to the Romans and then the Moors, and then a few strange brushes with the phylloxera root louse that at first propelled the region’s wines, then decimated the land and ultimately saved this area from a fate of nasty bulk production to make it a quiet haven of powerful reds.   We discuss the conditions in Murcia, discuss Bullas, a small Denominacíon de Origen and then we move to the big guns of this area: Jumilla and Yecla.   Jumilla  Jumilla is the best area quality in Murcia and also makes the most wine. Vineyards are spread across a wide valleys and plateaus surrounded by mountains. A few geological and climate facts: The high elevation of the vineyards -- between 1,300 -2,600 ft (400 -800 m) make it possible for grapes to cool at night and maintain acidity. The soils here are dark and have a high limestone content. They’re permeable but have good moisture retaining properties, allowing the vines during the harsh summer droughts. This is a very difficult place to grow things – it’s a harsh, dry, continental climate that is tempered a bit by Mediterranean breezes but is brutal in its dry heat. Jumilla is one of Spain’s oldest DOs – its historical legacy as a high-quality wine producer is well known in its native land. It now makes whites, reds, and rosés, although the reds are the flagship for the region. Red grapes include: Monastrell, Tempranillo (called Cencibel here), Garnacha Tinta, Syrah, Cabernet Sauvignon, Merlot, and Petit Verdot. The French varietals were added to the Monastrell to create more dimension in the finished wine (read: international appeal). This has been critically acclaimed, however some of it muddies the character of the grape. White grapes include: Aíren, Macabeo, Pedro Ximenez, Malvasia, Chardonnay, Sauvignon Blanc, Mosacatel de Grano Menudo Although not mentioned in the podcast, the Jumilla DO has several areas it draws from: Jumilla, Montealegre, Fuenteálamo, Tobarra, Hellín, Ontur, and Albatana. 40% of the wine is from Jumilla proper. Monastrell represents 85% of the vines planted and 80% of any blend must be this grape. The character of the wine is superb:  it tastes like dark fruit, earth, and minerals with a brambly, gamy character. With age, these flavors mellow to be more like dark soil, coffee and spice.   Although it isn’t prevalent, Jumilla makes rosé from 80% Monastrell too -- in the best versions it’s similar to the rosé of Bandol, in Provence, France with some acidity and tannin and, from a careful producer, the opportunity to potentially have a longer life than 1 year.   Modern technology, good farming and a consistent climate mean there isn’t a lot of vintage variation here although the region does have aging classifications similar to Rioja: Vino joven ("young wine") or Sin crianza: little, if any, wood aging. Crianza: Reds: aged for 1 year total -- at least 6 months in oak, 6 months in the bottle. Whites and rosés: at least 1 year with at least 4 months in oak. Reserva: Reds: aged for at least 2 years -- at least 12 months in oak, 12 months in the bottle. Whites and rosés: aged at least 18 months with at least 6 months in oak. Gran Reserva: Made only above average vintages. Reds: 4 years aging, 12 months of which in oak and a minimum of 36 months in the bottle. Whites and rosés: aged for at least 4 years with at least 6 months in oak   Yecla Towards the end of the show, we discuss the smallest and northernmost wine zone in Murcia, Yecla. This area is landlocked by other DOs: Jumilla DO to the southwest, Almansa DO to the north, and Alicante DO to the east. It’s 50 miles (80km) inland and represents a transition from more coastal Mediterranean influences to hotter, arid continental conditions.   Yecla is similar to Jumilla in that its altitude allows the grapes to maintain acidity at night, creating balance in the wines. White grapes: Airen, Macabeo, Merseguera, Malvasia, Moscatel de Grano Menudo, Sauvignon Blanc, Chardonnay. These wines are usually blended. A small amount of sparkling wine is also made here. Red grapes: similar to those of Jumilla, but the blends must have a least 85% Monastrell. The area has transitioned from making a light, very fruity red to making more serious reds with spice mineral and red fruit notes, after seeing the success Jumilla has enjoyed. If you haven’t tried these wines yet, get on it. They will become your new go-to and a total revelation for your palate (and wallet!).   Thanks to our sponsors this week: Thanks to 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 And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 

Solomillo de cerdo a la reducción de Pedro Ximenez y Tarta de queso al horno.

Herzlich Willkommen zur 18. Folge von "Wein verstehen leicht gemacht"! Wir bleiben zwar auf der iberischen Halbinsel, beschäftigen uns heute aber mit einer völlig anderen Weinart: SHERRY! Sherry kommt grob gesagt aus Jerez de la Frontera und damit aus Andalusien bzw. der Provinz Cadiz. Dort kann es im Sommer um die 40 °C warm werden und durch den weißen, gleißenden Kalkboden namens Albariza kommt man sich tatsächlich vor wie im Backofen. In der kargen Region spenden nur die typischen Sherry-Weinkeller etwas Schatten und Kühle für die dort so wichtigen Holzfässer der Solera-Systeme. Dennoch finden wir für den Anbau der wichtigsten Rebsorten Palomino, Pedro Ximenez und Moscatel ideale Bedingungen. Sherry ist zwar auch ein aufgespriteter Wein, aber er besticht durch ganz eigene Aromen und sehr spezielle Geschmäcker. Was ihn auszeichnet ist das besondere Herstellungsverfahren des sog. Solera-Systems und der Reifung unter der Florhefe. Es gibt ihn in sehr vielen verschiedenen Stilrichtungen (Fino, Oloroso, Amontillado, Palo Cortado, Cream, etc.) und in verschiedene Süßegrade. Trotz des jahrelangen Ausbaus in der Solera ist das Preisniveau generell eher niedrig, auch für außergewöhnliche Sherrys. Er eignet sich hervorragend als Aperitif zu typischen Tapas oder einfach zu Oliven und Erdnüssen. Folgende Weine besprechen wir in der heutigen Folge: Wein (#45): Emilio Lustau Fino Sherry Solera NV; bei Wein-Depot.de für 15,- €Wein (#46): Gonzalez Byass Solera 1847 Oloroso Cream NV; bei Wein-Depot.de für 14,- €Wein der Woche (#47): Quinta do Portal Reserva Douro; bei Belvini.de für 18,- € Buchempfehlung: "Sherry" von Julian Jeffs bei Amazon für 36,- € Wer meinen Podcast finanziell unterstützen will kann das auf meiner Infoseiten zur Unterstützung und Teilnahme meines Podcasts machen oder direkt bei: Paypal.me/wvlg Auphonic Mit genussreichen Grüßen Euer Florian (Weinakademiker | WSET Diploma in Wine and Spirits) Übersicht über alle Weine und Bücher aus meinem Podcast | Blog | Facebook | Instagram | Bilder zur Podcast-Folge bei Instagram | Twitter | LinkedIn

Surgeon has a lot of whisky talk this week as he goes through a lineup from a Companions of the Quaich Scotch Malt Whisky Society exclusive tasting. 24.132 - Engaging Warth - A 16 y/o Macallan at 58.4% ABV. 1st fill ex-bourbon barrel. $459.99.37.105 - Wooed By Honeyed Words - 30 y/o Cragganmore 57.2% ABV. 2nd fill ex bourbon barrel. $564.99.50.98 - Honey On Oak - Bladnoch 27 y/o 59.3% ABV. Refill ex bourbon barrel.G6.8 - Soothing The Mind - 37 y/o Port Dundas, first fill Oloroso Hogshead. 48.4% ABV.30.106 - Succulent, Scintillating, Substantial - Glenrothes 21y/o 57.2% ABV. Oloroso and 2nd fill Pedro Ximenez. 31.36 - Greasy Margaritas - Isle of Jura 29 y/o 52.6% ABV. 2nd fill toasted hogshead. 33.137 - Campfire marshmallows on singed sticks - Ardbeg 10 y/o 59.9% ABV. First fill bourbon. Not for sale, event only.

What we drank:Glendronach 12Glendronach 15Glendronach 18Glendronach Port WoodGlendronach Cask StrengthGlendronach Master Vintage 1993--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Glendronach website: Glendroanch.comSHERRY CASK CONNOISSEURS SINCE 1826Nestled in the valley of Forgue, deep in the East Highland hills, is The GlenDronach, one of the oldest distilleries in Scotland, creating the finest richly sherried single malts for nearly 200 years.The GlenDronach is of true Highland style: a heavy and robust spirit, perfect for a long maturation period in sherry casks. At The GlenDronach Distillery, we have carried forth the tradition of our founder James Allardice since 1826, maturing our whisky in the finest Spanish Pedro Ximenez and Oloroso sherry casks from Andalucía.We continue to work towards mastering the art of sherry cask maturation, and our Highland whiskies are recognized for their deep colour and rich flavour profiles, which range from sweet fruity flavours, from the Pedro Ximenez casks we select, to the dry and nutty notes, from superb Oloroso casks. Our well-kept secrets have been guarded for nearly 200 years by a parliament of rooks who love The GlenDronach so much they try to nest in the warehouses. The distillery folk believe as long as the rooks remain at the distillery, it will be good for the whisky.STANDING THE TEST OF TIMEIn 1826 the exuberant and extroverted James Allardice founded the distillery and produced his ‘Guid GlenDronach' single malt. Down the years, the distillery he created has thrived under the stewardship of far-sighted investors like Walter Scott in 1847 and Captain Charles Grant in 1920. In more recent times, GlenDronach was bought in 1960 by William Teacher & Sons. Originally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain. The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery's managers, the grand Georgian building could probably tell a tale or two. Rumour has it; the front room is haunted by a Spanish lady, who travelled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. In 1968, GlenDronach was released as a single malt brand for the first time and the brand's reputation grew from strength to strength. In 2008, nothing less than a complete renaissance began. The BenRiach Distillery Company became GlenDronach's proud new owner. While time can never stand still, the commitment of the team at GlenDronach will ensure that the distinctive practices that have always defined the distillery will live on – the most influential of these, its return to independent ownership.GLEN HOUSEOriginally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain.The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery's managers, the grand Georgian building could probably tell a tale or two. Rumor has it; the front room is haunted by a Spanish lady, who traveled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. Today, Glen House is used for corporate entertainment and is enjoyed by guests from around the world.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Co-owner and Brand Manager, Donal O'Gallachoir, joins Pedro in the Whiskey Society this week to chat about Glendalough, an Irish Whiskey helping leading the charge in this new wave of Irish Whiskies that are coming to America.--From The Glendalough Website:The Glendalough Distillery was set up by a group of friends from Wicklow and Dublin with a passion for reviving the heritage of craft distilling in Ireland. In the 18th & 19th centuries there were over 200 licensed distilleries in Ireland and along with countless unlicensed ones produced diverse styles of poitín, whiskey, gin and even absinthe. Until recently that dropped to a small handful. After many an evening's banter and debate over why there weren't more craft distilleries in the birthplace of distilling, the friends convinced each other to leave the safety of their day jobs, head into the mountains and take a chance on something more meaningful (much like the man on the bottle, St Kevin). Together they built a craft distillery near their favourite spot in those mountains, Glendalough.Whiskey & Wood:A key influence on the flavour of our whiskey comes from the wood it has spent time in. There are countless nuances in how that wood effects and injects flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. Somewhere between a lot, and most of the dominant flavours in whiskey come from the wood it has spent time in.There are countless nuances in how that wood effects flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char.Two of the main factors in how we choose our wood are: the breed of oak (where the wood is from), and the predecessor liquid (if it's a pre-loved barrel, what's been in it).As with most Irish whiskeys, ours matures in Bourbon barrels. But where we break with tradition is that we finish all of our whiskeys in a second, very different cask. These are selected especially to accentuate the flavours already inherent in a given whiskey.AMERICAN BOURBON BARRELSAs mentioned, our whiskeys do the bulk of their time in first-fill American white oak Bourbon barrels. These 200 litre casks lay the flavour foundation that has become the backbone of the Irish whiskey taste.Felled in Missouri at about 80 years old, they are milled, seasoned and coopered in Kentucky and filled with Bourbon.American oak casks impart a lot of flavour. Besides the fact that they've held Bourbon before we get them, the charred wood truly transforms new-make Irish whiskey. We use a level 4 "alligator char" which really brings the wood alive in terms of flavour.This adds that charcoal mellowness, the sweetness of vanilla and caramel that perfectly compliment the flavours already present in the spirit. They bring to the whiskey a beautiful golden hue, and smoothen it to a creamy mouth-feel.However we're always seeking out new flavours, the best oak around the world and other interesting casks.SPANISH OLOROSO SHERRY CASKSTo finish our Double Barrel, we use 500 litre Oloroso sherry butts made from European oak, felled in the ancient deciduous forests of Northern Spain. A tree must be about 120 years old before it's good for barrel making.The casks are lightly toasted rather than charred. So we get clearer wood flavours. Then there's the Oloroso. A dark, fruity and nutty fortified wine from Montillo, Spain, the Oloroso that seasons our casks is made from the famed Pedro Ximenez grape. After about 2 years of holding Oloroso, we then inspect and choose the casks.The intense flavours they bring get into our whiskey fast. Raisins, sultanas, candied peel, cinnamon, nutmeg, and Christmas pudding are all clearly discernible in the whiskey within 6 months, as the liquid turns from gold to amber.DUBLIN PORTER BARRELSFor our 7 year old single malt, it's Dublin porter barrels. Although these barrels are also ex-bourbon, they become a different beast once craft porter spends a year in them.We use barrels from the 5 Lamps brewery in Dublin. Their "Black Pitts Porter" is a rich, black beer with deep, dark flavours. Made with chocolate malt and roasted barley, the porter is rich and creamy with complex aromas and a smooth velvety texture.All of this gets into the oak and comes back out into our whiskey to accentuate the robust malts of both liquids. Flavours of cocoa from the porter mix with the citrus notes of the whiskey to result in dark chocolate orange flavours, with toffee and even coffee notes on the finish. It's an unusual and noticeably different whiskey, that you want to return to, often.JAPANESE MIZUNARA BARRELSFor our 13 year old single malt, it's the legendary Mizunara oak. Found in forests on the rugged, volcanic island of Hokkaido, the wood is very soft and porous with a tight grain, which is good for flavour but hard to cooper and prone to leaking. It has very high levels of vanillins that impart luxurious woody flavours fast.Ours is then brought to the south of Japan to air dry in Miyzaki before coopering at Japan's only independent cooperage. Here we personally inspect the wood before it's worked by Japan's oldest cooper. The casks are lightly charred and shipped as virgin barrels over 6,000 miles to us.Mizunara packs a punch of unique, exotic and exquisite woody flavours. Some say sandalwood, we'd agree, but that's just the beginning. It amplifies flavour and brings the mouth-feel to velvety proportions, it layers on extra vanilla, honey and even coconut.It makes for a pretty unique take on Irish whiskeyIRISH OAKProbably the rarest of all casks is Irish Oak. Before Ireland was known as "the emerald isle", it was known through out the old world as "the wooded isle". They say a squirrel could cross the whole country touching nothing but oak.In particular, Glendalough oak was famed for boat building as far back as Viking times (The largest Viking ship ever built was "The Sea Stallion of Glendalough"). Even the mountains that cradle the valley are named for the oak forests that covered them - Camaderry Mountain (Sliabh Céim an Doire, meaning "the mountain pass of the oak wood") and Derrybawn Mountain (Sliabh Doire Ban, meaning "the mountain of white oak")We're very excited and proud to play a part in bringing Irish oak back into use for aging Irish whiskey, helping to manage these ancient forests, and doing our bit for the regeneration of these beautiful, broad-leaf, deciduous woods.We are sourcing trees from within walking distance of the distillery to get to a truer taste of Wicklow Whiskey, using Wicklow barley and Wicklow water. We are a little while away from releasing liquid from this great experiment, but watch this space, it will be sooner than you think!glendaloughdistillery.com--What we drank:Glendalough Double Barrel Irish WhiskeyGlendalough Black Pitts Single Malt (Aged 7 Years)Glendalough Mizunara Cask Finish Single Malt (Aged 13 Years)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Composed and sound designer Lucy Harrison returns to the Math of You. Along the course of this conversation, we discuss Lucy Harrison's Five-Way Revenge, we argue both for and against fancy chocolate shops, and we have three minutes of discussion of current Australian federal politics, but apologise by talking about cakes, biscuits, ice cream and board games for the rest of the episode.Signature Cocktail: The Cherry Velvet #2A convivial drink for when you're having a great time… all on your own.1 1/2oz cognac1/3oz amaro montenegro1/2oz sweet vermouth1/2oz Pedro Ximenez sherrycherry, for garnishCombine liquors in an old fashioned glass over ice and stir to combine. Garnish with cherry.Follow Lucy on Twitter at @LAHarrisonMusic, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com.If you like the music on the show, go to bit.ly/TheMathOfYou See acast.com/privacy for privacy and opt-out information.

Hallo liebe Zuhörer, heute zieht es uns zur dunklen Seite der Macht, denn heute haben wir den Glendronach 9 Jahre aka Darth Vader im Glas. Diese auf 3000 Flaschen limitierte Abfüllung begeistert nicht nur Genießer sondern auch Sammler. PS. Auch wenn wir es nicht erwähnen, diese Abfüllungsreihe ist keine "Offizielle" Reihe der Marke Star Wars! Was wir dazuzusagen haben, erfahrt ihr wie immer in der neuen Folge. Viel Spaß bei der neuen Folge! Übrigens, sollte euch der Podcast gefallen, würden wir uns über einen Like oder ein Kommentar auf unserer Facebookseite sehr freuen! Über neue Abonenten auf Facebook freuen wir uns natürlich auch sehr! 5 Sterne bei Itunes wäre auch eine tolle  Sache! Bei Spotify könnt ihr uns jetzt auch finden unter "Barrels and Casks Podcast"!

Hallo liebe Zuhörer, endlich konnten wir etwas von Kilchoman vor das Mikrofon bekommen! Nach dem wir schon viel Freude mit diversen anderen Kilchoman Abfüllungen hatten, haben wir uns auf die Px gefinishte Single Cask Abfüllung besonders gefreut. Ob uns das Alter von nur 4 1/2 Jahren viel ausgemacht hat und wie der Whisky sich sonst bei uns macht, erfahrt ihr in der aktuellen Podcast Folge! Viel Spaß bei der neuen Folge! Übrigens, sollte euch der Podcast gefallen, würden wir uns über einen Like oder ein Kommentar auf unserer Facebookseite sehr freuen! Über neue Abonenten auf Facebook freuen wir uns natürlich auch sehr! 5 Sterne bei Itunes wäre auch eine tolle  Sache! Bei Spotify könnt ihr uns jetzt auch finden unter "Barrels and Casks Podcast"!

Hallo liebe Zuhörer, heute machen wir die Gläser zwei Mal voll! Wir beschäftigen uns mit zwei Single Cask Abfüllungen von Glendronach, zum einen gibt es einen 11 Jahre alten Oloroso Single Cask aus 2003 und zum anderen einen 12 Jahre alten Pedro Ximenez auch aus 2003. Wir waren sehr gespannt, wer am Ende das Rennen macht. Welche Erkenntnisse wir in dieser Folge gewonnen haben, könnt ihr jetzt anhören. Viel Spaß bei der neuen Ausgabe des Barrels and Casks Podcast! Übrigens, sollte euch der Podcast gefallen, würden wir uns über einen Like oder ein Kommentar auf unserer Facebookseite sehr freuen! 5 Sterne bei Itunes wäre natürlich auch eine feine Sache! Bei Spotify könnt ihr uns jetzt auch finden!

Writer and contributor to the Atomic Elbow Wrestling zine Michael Francis is hear to discuss Starblazers, and other dubbed anime in Australia. Along the way, we discuss the currently fantastic and entirely self-made Australian wrestling scene, why cities with many churches also have many pubs, and how physics is just something that happens to other people, if your name happens to be Lupin.Signature Cocktail: The Woden Valley WarmerSearching for a distant star, heading off to Iscandar, leaving all we love behind, who knows what drinks we will find?1 1/2oz dark rum1 1/2oz Pedro Ximenez sherry1/4oz honey syrup1 dash chocolate bitterslemon peel, for garnishCombine all ingredients in an old-fashioned glass with ice and stir to combine.Follow Michael on Twitter at @Frankiemon, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com.If you like the music on the show, go to bit.ly/TheMathOfYou See acast.com/privacy for privacy and opt-out information.

Så er vi tilbage, større end nogensinde før. Vi har i dette herrens år, 2018s første episode valgt at smage på en whisk(e)y, som vi fik anbefalet af en lytter i vores konkurrence i efteråret. Denne Laphroaig PX Cask har vi glædet os meget til at smage, fordi på papiret er den alt, hvad Theis […]

Singer and songwriter Marian Call is here to discuss music and history. Along the way we discuss musicians that don't want you to spread the word, how sometimes the easiest way to get something done is to join a nunnery, and how, when self-employed, to manage your most difficult employeeSignature Cocktail: VespersIt's a drink to quiet our minds, calm our hearts, and move toward deeper levels of our own nature1 teaspoon dry vermouth1 1/2oz single malt scotch1/2oz Pedro Ximenez sherry1/2oz Amaro Montenegro2 grinds black peppertwist of lemon, to garnishPour the vermouth into a cocktail glass, turning the glass to coat the entire internal surface. Combine scotch, sherry, amaro and pepper in a mixing jug with ice and stir rapidly to combine. Tip the vermouth out of the glass, and strain in the cocktail. Top with another grind of pepper, and garnish with a twist of lemon peelFollow Marian on Twitter at @MarianCall, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com.If you like the music on the show, go to bit.ly/TheMathOfYou See acast.com/privacy for privacy and opt-out information.

Meeeeeerry Christmas to one an all! It’s that most festive time of the year again. To celebrate Navidad, Roque and Luke opt for a pair of sweet little numbers. A complex Pedro Ximenez from the Alvear winery in Montilla-Moriles and a luscious Moscatel from Vinos de la Tierra Valles de Sadacia. As well as getting plonkered, intense debates are had about who has the better Christmas!

Chef Tommaso Arrigoni runs Innocenti Evasioni restaurant since 1998, in zona Portello (Milan, Italy), with his partner Chef Eros Picco. Besides working in the kitchen of the restaurant - having one Michel star - Chef Tommaso Arrigoni is in charge of the cellar too, by personally visiting wineries and discovering the bottles to be added in his wine list.

Chef Tommaso Arrigoni conduce dal 1998 il ristorante Innocenti Evasioni di Milano, in zona Portello, insieme a Chef Eros Picco. Oltre a curare la cucina di questo ristorante - con una stella Michelin - Chef Tommaso Arrigoni cura anche la cantina, andando personalmente alla scoperta delle bottiglie e delle cantine da aggiungere nella propria carta dei vini.