Podcasts about pet nat

This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon's Yamhill County to his current work in Norway's Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a well-regarded cider brand and pub. Abram describes building the business, navigating challenges like rising rent and market shifts, and the significance of Cider Riot as a political and cultural hub. The pub hosted community meetings, union organizers, and events that reflected Portland's activist spirit. Standing Against Far-Right Violence On May 1, 2019, Cider Riot became the site of a violent confrontation when members of the far-right group Patriot Prayer, led by Joey Gibson, clashed with patrons during a May Day celebration. The altercation resulted in injuries, including a woman being knocked unconscious. Abram filed a $1 million lawsuit against Gibson and others involved, alleging that they had instigated the attack. The incident drew national attention and highlighted the challenges faced by businesses taking a stand against hate groups. Relocating to Norway After Cider Riot closed in late 2019, Abram accepted an offer to collaborate with cider makers in Norway. He began working with a small brewery before moving west to Hardanger, where he now produces cider at Alde Sider. The region has a long history of apple growing and is the first in Norway to receive a protected designation for cider. In this Cider Chat Early influences in Oregon: Working with Alan Foster of White Oak Cider, planting bittersweet varieties like Kingston Black. DIY beginnings: Making cider in college using apples from the dining hall and a cheese grater. Founding Cider Riot: From garage startup to a full-scale cidery and pub in Portland, Oregon. Pub culture & Portland community: Supporting labor organizing, queer and trans spaces, and anti-fascist events. Financial challenges: Draft-focused sales model, missed retail opportunities, and the impact of hard seltzers. Closure of Cider Riot: Reflections on its cultural significance and decision to shut down in 2019. Move to Norway: Invited to launch a cider program with a brewery in Sandefjord, leading to Tall Ship Cider. Transition to Alde Sider: Current role as lead cider maker in Hardanger, Norway's key cider region. Hardanger cider traditions: Protected cider designation and historic use of apples like Gravenstein and Discovery. Production methods at Alde: Use of Nottingham ale yeast Chaptalization with Danish beet sugar High-acid juice (~pH 3.1–3.2) Residual sweetness target of 1.003 SG Crossflow filtration to halt fermentation Barrel aging program: Experiments with French agricole rum and Norwegian whiskey barrels. Community cider scene: Five producers in the village of Nå, collaboration across the fjord, and cider tourism via fjord boat. Cultural observations: Comparing pub cultures, lifestyle differences between Norway and Portland. Low-ABV cider innovation: Creating a 4.7% cider for draft sales in collaboration with 7 Fjell Brewery. Use of wild yeast: Petnat-style experiment using orchard yeast and natural inoculation. Future plans: Continuing to explore cider styles in Norway, working with bittersweets, and developing new blends. Contact Info Abram Website: https://www.aldesider.no Mentions in this Cider Chat 317: How a “Cyder” Teapot fueled the American Revolution Stone Ridge Orchard Wassail May 3rd & 4th – tickets https://www.clover.com/online-ordering/Event-Tickets Episode: 450th Roger Wilkins – The Cider King

Reinhard und Christine Golter vom Weingut Golter sind in der 139. Folge von "Auf ein Glas" bei uns zu Gast. Das Weingut aus Ilsfeld ("zentral zwischen Heilbronn und Stuttgart gelegen") bewirtschaftet 20 Hektar Rebfläche. Reinhard und Christina sind zur Hausmesse nach Dresden gekommen: zwei Tage nahmen sie sich im Gewölbekeller des Café Friedrichstadt Zeit, um mit Kunden ins Gespräch zu kommen – die meisten davon Stammkunden, von denen einige im Laufe der Jahre zu Freunden wurden.Mehr Infos und Fotos bei den STIPvisiten[00:00] zu Gast im Gewölbekeller in DD Friedrichstadt[01:47] im Glas: ein PetNat[06:30] Ilsfeld liegt zentral zwischen Heilbronn und Stuttgart[17:06] das Portfolio[28:21] im Glas: Blanc de Noir brut (aus Spätburgunder)[38:08] zum Blanc de Noir![46:51] Riesling-Sekt, trocken

If you missed last week's episode about Dan Richer and Razza Pizza in Jersey City, NJ, listen to that first and this will make way more sense! Click here to listen. Pull up a chair with my family and I at the amazing Razza Pizza and listen as my friend and owner/chef/author Dan blows us away with :His homemade cultured butter topped with CAVIAR!2 different expressions of his world-famous bread and an explanation to my nephew Aidan's great question about how they are different!Our pairing with Dan's special Pét Nat Collaboration with a NJ winery and my family's reactions to their first pét nat wine. (Want to learn more about Pet Nat? Listen to my earlier episode all about it! )Check out Razza and make a reservation to visit here!Get Dan's Cookbook, The Joy of Pizza HereYou need to watch Somebody Feed Phil (Dan is featured in the NYC episode, Season 2 Ep 6) and we just LOVE PHIL!Podcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive my free Wine Tips download Did you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

Rejoindre ma liste email et retrouvez les 10 livres à lire sur le vin : https://tally.so/r/nr2ZBX

Eric Mazuy (www.askmewine.eu) nous propose des PetNat pour les fêtes. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Ihr Mäuse, es ist die Jubiläumsfolge.... 250 Folgen haben euch die Flaschenkinder bisher beschert! Zur Feier des Tages gibt es daher alkoholfreien Pet Nat. What?! Das gibt es? Ja allerdings die Berliner Jungs Bouche zeigen wie es funktioniert: https://www.drinkbouche.com/ auch zu erhalten hier: https://www.8greenbottles.de Warum Knutschen und Schmusen eigentlich gleich sind und was Kellerchen dennoch lieber hat, das wird euch heute verraten

Zum nahenden Ende des Neugebiets widmen wir uns einem Thema, das seit Anfang an durch den Podcast fließt – Wein! Unter professioneller Anleitung von Nils Lackner – Top 50 Sommelier Deutschlands und Neugebiet Veteran – und Christina Krebs (vom Weinladen), nehmen wir heute vom Discounter-Spezial bis zum Pfälzer Trend-Sternchen alles auseinander, was nicht bei drei auf die Rebe geklettert ist. Weder Gläser noch Augen bleiben trocken, versprochen. Weniger trink-trainiert, doch umso mehr ambitioniert, sind Podcastmanager Marc Ussat und Niklas Hofmann von Frau Holla auch mit am Start! Tauche ein, in eine trinkflüssige Talkrunde voller Trauben, Tränen und Tiefgang.  Hier ein Auszug aus der Weinkarte, cheers:   #1: Heroine | Wageck, Pfalz, 2023: Ein Cuvee aus Burgunder, Muskateller und einer großen Lage von Emotionen.  Mit diesem Wein hat alles begonnen. Wir lieben ihn, doch was sagt der Profi dazu? Als passende Themenbegleitung servieren wir ein Vielerlei von grundlegendem Weinwissen, garniert mit unseren schlimmsten Weinschmerz-Momenten und einer flambierten Debatte über "Schorlewein".    #2: Weisser Burgunder | Junge Winzer, Baden, 2023: Familie. Tradition. Leidenschaft – mit großem LEIDEN. Wir wollten ihn mögen, wirklich. Doch diese Discounter-Découverte startet die Masterclass zum Thema "genau so nicht." Freut euch auf Zungen zerreisende Aromen, einen Exkurs ins Weinmarketing, Marcs persönliches Erfolgserlebnis und ein süßes Plädoyer an den Fachhandel, weil günstig nicht gleich "Discounter" heißen muss.    #3: Auxerrois | Dambach, Pfalz, 2023: Trauben, Trends und Temperamente. Dieser Wein führt uns zurück zum feinfruchtigen Puls der Weinwelt und den spannenden Trends am Horizont. Warum ist das richtige Glas so wichtig, was steckt hinter Berlins Trendschaumwen, dem Pet Nat und was macht die Region Baden im deutschen Weinbau einzigartig?  Die Weine des Tages, zum Nachtrinken:   Heroine – der Neugebiet Favorit: ⁠https://www.weinladen-krebs.de/⁠ Weisser Burgunder – komm, trau dich … : ⁠ https://www.lidl.de/p/junge-winzer-weissburgunder-qba-trocken-weisswein-2023/p100012176⁠    Auxerrois – kleiner Trendsetter mit großer Zukunft: https://www.weinladen-krebs.de/  Weil gutes Glas mehr Spaß macht:  Nils Empfehlung für spülmaschinengeeignete Allround Gläser von Gabriel: ⁠https://www.gabriel-glas.at/shop/gabriel-glas/?gad_source=1&gclid=CjwKCAjwlbu2BhA3EiwA3yXyu8uJuHBj9F7Qqen3UwwFmLdqbiUHNMNtuIF3gjPdpJA7Nn_qMAewaxoCADIQAvD_BwE⁠    Christinas Premium Ausstattung für ultimative Aromen von Zalto: ⁠https://www.zalto.shop/shop/sortiment/denkart/?v=3a52f3c22ed6 ⁠ Entdecke die Weinwelt unserer Gäste: Christina vom Weinladen: Instagram: ⁠https://www.instagram.com/derweinladenkrebs/⁠ Web: ⁠https://www.weinladen-krebs.de/⁠ Nils: Instagram: ⁠https://www.instagram.com/nilslackner/⁠ Web: ⁠https://nilslackner.com/⁠ ⁠⁠ Folge uns auch auf Instagram:   Neugebiet: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/neugebiet/⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠   Julia: ⁠⁠https://www.instagram.com/julia_nomad_of_joy/⁠⁠   Gypsea Beach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/gypsea.kronau/⁠⁠⁠⁠⁠⁠⁠⁠ ⁠ Leonie: ⁠⁠https://www.instagram.com/leonie.ungerer/⁠ ⁠  Frau Holla | Marke & Content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/frau.holla.official/ ⁠  

Treffen sech dräi Labertaschen am "Quai" zu Maacher... Nee, et ass kee Witz, mee eis aktuell Summerepisod mam Gilles Reuter, dee vill iwwer Naturwäin, seng Dadaen an Éisträich (wou onsympathesch sinn an Haass en Deel vun der Kultur sinn) ze zielen huet. Tëscht Wiener Baren an engem feelende Kölner Stadzentrum geet et och ëm TV-Entspanung fir Leit mat rouden Aen, Serië fir d'Häerz an ugepisste Kanner (literally). Et gëtt wëll an onfiltréiert, well mat dobäi sinn ënner anerem d'Martine an den (toxic) René, e Lausbouf-Igel, dee vill drénkt, petty Polizisten an d'punkegt Chappell Roan. Äert biodynamescht Trio beschwätzt verjärte Strofdoten, Terrorverdacht beim Taylor, Autosgeschichten tëscht "Arts et Métiers" an "ECG" an de Lëtzebuerger Vocabulaire. Wat ass e PetNat? Gi mir no dësem Podcast vum Kai Pflaume verklot? Wéi gesäit et am Backstage bei "Rammstein" aus? A ween huet mat de "No Angels" Schampes op der "Päischtcroisière" gedronk?

Lou und Jonas sind in der wohlverdienten Sommerpause. Deswegen präsentieren wir Dir hier einen echten Cheers!-Klassiker: Endlich! Der Sommer steht vor der Tür. Lou verrät Dir, welche Rebsorten sich perfekt für eine erfrischende Schorle an einem lauen Sommerabend eignen und warum auch Rosé und Rotwein dabei nicht fehlen dürfen – aber Obacht: Rosé ist nicht gleich Rosé. Außerdem hat Lou einen Aperitif-Tipp für Dich und erklärt Dir, was es mit dem Trendgetränk „Pet Nat“ auf sich hat (und warum böse Zungen ihn mit Federweißer vergleichen). Wein der Woche: Lamera Grillo Sizilien  https://bit.ly/3K6cgN3 Angebaut im sonnigen Sizilien besticht dieser kräftige Grillo mit seinem frisch fruchtigen Geschmack und einer mittel bis stark ausgeprägten Säurestruktur. Leichte Orangen- und Thymiannoten runden den trockenen Weißwein ab und verschönern den Alltag durch eine Portion italienisches Lebensgefühl. Schmeckt besonders gut zu Pasta, Meeresfrüchten oder Grillgemüse.  Frage der Woche: Kann ich aufgrund der Herkunftsangabe auf dem Etikett bzw. auf der Homepage der Winzer:innen sicher ausschließen, dass ich wieder einen nassen Hund in meinem Weinglas bade bzw. was sind die Ursachen für diesen unangenehmen Geruch? Und wie erkenne ich das vor dem Kauf? „Ich vermute stark, dass es bei dem beschriebenen Geruch „nach nassem Hund“ um Geosmin handelt. Geosmin wird von Mikroorganismen im Boden produziert und ist ein bicyclischer tertiärer Alkohol. Je nach Ausprägung riecht Geosmin erdig bis stark muffig. Den Geruch nach Geosmin, in abgeschwächter Form, kennen wir z.B. auch, wenn Regen auf heißen Asphalt fällt. Wir sagen dazu „Das riecht nach Sommer!“. Dieser Geruch heißt übrigens auch Petrichor. Wir Menschen reagieren auf Geosmin hochsensibel. Je nach Ausprägung wird der Geruch toleriert, in krassen Fällen gilt der Geruch als Weinfehler und erinnert oft an einen Korkschmecker – selbst wenn der Wein gar keinen Korkverschluss hat! Grund dafür sollen u.a. heiße Jahrgänge und langanhaltende Trockenheit sein. Vor dem Kauf erkennen kann man das aber leider nicht.“ – Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram: https://www.instagram.com/cheers_weinpodcast/ Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

In this milestone episode of Wine Crush, we are welcomed by the spirited host who is bubbling with enthusiasm as Season 7 advances to Episode 8. This episode features two distinct yet compelling winemakers: Ryan Sharp from Enso Winery and Lizzie with Lagniappe Wines (previously known for her 'Fizzy Lizzy').First in the hot seat is Ryan Sharp, hailing from Enso Winery. Ryan traces his circuitous path to winemaking, recounting his early days transitioning from graphic design to wine production, driven by his passion for hands-on, earthy work. Ryan delves into the inception of Enso Winery and shares the challenges faced in popularizing the concept of an urban winery in Southeast Portland.Ryan reveals that his fascination with wine evolved over various careers and his first projects practically lacked typical winery amenities. His story is peppered with anecdotes about DIY solutions and relentless aspiration, from drawing inspiration from traditional Burgundy practices to making his wines in Salisbury.Interestingly, Ryan's philosophy of Enzo (a Japanese term referring to a single brushstroke circle representing the moment) mirrors his approach to making wine. He explains his reluctance to produce Pinot Noir initially because of the competition but found an innovative angle by co-fermenting it with white wine grapes, creating a distinct vintage true to the moment's uniqueness.Next, we shift to Lizzie with her brand Lagniappe Wines (originally known for Fizzy Lizzy). Lizzie's journey kicks off ambitiously in New Orleans and travels through prestigious wine regions across the globe, including Burgundy and Chile. Lizzie shares her story of acquiring the travel bug, working in diverse regions, and ultimately planting roots in Oregon after a rewarding yet unexpected stop during the pandemic.Lizzie's vibrant personality shines through as she discusses sourcing fruits from adventurous regions such as the Columbia Gorge. Her whimsical yet insightful recount of her first commercial success with Fizzy Lizzy's swamp water Pet-Nat provides a captivating glimpse into her dynamic world of wine creation. Lizzie's emotional and professional trajectory illustrates the intersections of culture, tradition, community, and innovation.In closing, both Ryan and Lizzie discuss their current offerings and interaction in the community. Lizzie's recent introduction to Sauvignon Blanc, Syrah, Chenin Blanc, and Riesling adds an exciting dimension to her evolving portfolio. Meanwhile, Ryan's continued focus on interesting blends and urban winery ambiance in Portland offers a sophisticated yet accessible venture into the wine world.

In this milestone episode of Wine Crush, we are welcomed by the spirited host who is bubbling with enthusiasm as Season 7 advances to Episode 8. This episode features two distinct yet compelling winemakers: Ryan Sharp from Enso Winery and Lizzie with Lagniappe Wines (previously known for her 'Fizzy Lizzy').First in the hot seat is Ryan Sharp, hailing from Enso Winery. Ryan traces his circuitous path to winemaking, recounting his early days transitioning from graphic design to wine production, driven by his passion for hands-on, earthy work. Ryan delves into the inception of Enso Winery and shares the challenges faced in popularizing the concept of an urban winery in Southeast Portland.Ryan reveals that his fascination with wine evolved over various careers and his first projects practically lacked typical winery amenities. His story is peppered with anecdotes about DIY solutions and relentless aspiration, from drawing inspiration from traditional Burgundy practices to making his wines in Salisbury.Interestingly, Ryan's philosophy of Enzo (a Japanese term referring to a single brushstroke circle representing the moment) mirrors his approach to making wine. He explains his reluctance to produce Pinot Noir initially because of the competition but found an innovative angle by co-fermenting it with white wine grapes, creating a distinct vintage true to the moment's uniqueness.Next, we shift to Lizzie with her brand Lagniappe Wines (originally known for Fizzy Lizzy). Lizzie's journey kicks off ambitiously in New Orleans and travels through prestigious wine regions across the globe, including Burgundy and Chile. Lizzie shares her story of acquiring the travel bug, working in diverse regions, and ultimately planting roots in Oregon after a rewarding yet unexpected stop during the pandemic.Lizzie's vibrant personality shines through as she discusses sourcing fruits from adventurous regions such as the Columbia Gorge. Her whimsical yet insightful recount of her first commercial success with Fizzy Lizzy's swamp water Pet-Nat provides a captivating glimpse into her dynamic world of wine creation. Lizzie's emotional and professional trajectory illustrates the intersections of culture, tradition, community, and innovation.In closing, both Ryan and Lizzie discuss their current offerings and interaction in the community. Lizzie's recent introduction to Sauvignon Blanc, Syrah, Chenin Blanc, and Riesling adds an exciting dimension to her evolving portfolio. Meanwhile, Ryan's continued focus on interesting blends and urban winery ambiance in Portland offers a sophisticated yet accessible venture into the wine world.

Vinene i afsnittet er skænket af Bottle Hero https://bottlehero.dk/   Find en smagekasse her https://bottlehero.dk/collections/vin-for-begyndere-rose-kassen NB. Der er 6 flasker rosé i smagekassen. To af hver vin.    Se Bottle Heroes Sommelier-univers her https://bottlehero.dk/pages/sommelier-univers   …………….     I dagens afsnit skal vi smage tre ekstremt spændende og karakterfulde rosévine. Glem alt om fransk Provence-rosé - det her er noget helt andet og så endda fra Bourgogne, Etna på Sicilien og som Pet Nat fra Østrig.   Der er fire forskellige fremstillingsmetoder, når man laver rosé;   1. Direkte pres 2. Rosé de maceration 3. Rose de Saignée 4a. Blandingsmetoden (sam-pres) 4b. Blandingsmetoden (med færdig rød- og hvidvin)   Hvad betyder de orskellige metoder ved smagen?   Hvad er historikken omkring Marsannay og hvorfor begyndte de at lave rosé?   Undervejs snakker vi også om, hvilken mad man kan spise til vinene.   Til slut kigger vi på lidt gamle klædeskabsvine.   Vi smager på 1. Girolamo Russo Etna, Rosato, 2022https://bottlehero.dk/products/girolamo-russo-etna-rosato-2022   2. Marsannay Rosé, Domaine Joseph Roty, 2020https://bottlehero.dk/products/marsannay-rose-2020   3. Pet Nat, Matthias Hager, Zwiegelt Rosé, ØKO, 2021 https://bottlehero.dk/products/matthias-hager-pet-nat-zwiegelt-rose-2021-oko   .....................   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

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Afsnittet er sponseret af måltidskasser fra Hellofresh. https://www.hellofresh.dk/   Benyt koden FRESHVIN og få op til 1.199 kr i rabat samt fri fragt på din første måltidskasse.   Du kan også bruge koden, hvis du tidligere har været kunde hos HelloFresh, men har for 12 måneder siden eller længere, opsagt dit abonnement og ønsker at blive kunde igen.   ................ Deltag i Jonas' pop-up madklub. Menu og billetter her http://hvorsomhelst.com/   Desuden er afsnittet støttet af de lyttere, der støtter på https://10er.com/vinforbegyndere   Mange tak til jer! ....................     I dette første afsnit i en serie af særafsnit skal have skovlen godt og grundigt under Pet Nat.   Hvad er det, hvordan laver man det, hvilke regler findes der omkring det og hvordan smager og lugter det?   Hvad er méthode ancestrale og hvordan adskiller det sig fra Net Nat?       Vi smager på     1)  Paul Prieur et Fils   2) Raspato Bianco, 2021   3) FIO, Pet Nat “Piu Piu”   4) Le Temps Est Bon, 2023 Summertime, Domaine Bobinet   ........................   Køb en signeret udgave af vores bog med 20% rabat her https://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

In dieser Folge tauchen Lou und Jonas ein in die sprudelnde Welt des Pétillant Naturel, besser bekannt als Pet Nat. Denn der oftmals unkonventionell hergestellte Schaumwein wird unter Weinliebhaber*innen weltweit immer beliebter – und sollte in diesem Sommer in keinem Apero fehlen! Warum er eine spannende Alternative zu klassischen Schaumweinen ist, was sich hinter der Methode Ancestral verbirgt und wozu Du ihn am besten servierst – all das gibt's kühlschrankkalt auf die Ohren. Wein der Woche: Bukett Serie Bacchus Bacchus ist nicht nur der wunderbare Gott der Weine, sondern auch eine aromatische Bukett-Rebsorte, die aus Silvaner, Riesling und Müller Thurgau gezüchtet wird. Im Glas verzaubert dieser feinherbe Sommertropfen durch Aromen von Orange, Kümmel, Muskat und Johannisbeere, einer guten Säurestruktur sowie einer spielerischen Süße. Frage der Woche: Ist Petillant Naturel Naturwein? „Jein, denn es gibt für beides keine einheitliche, gesetzliche Definition! Auf der einen Seite ja, weil – wenn man Pet Nat authentisch herstellt – verhältnismäßig wenig im Keller passiert. Auf der anderen Seite nein, weil es auch davon abhängt, woher die Trauben stammen. Da muss man schauen: Wurde möglichst naturnah gearbeitet? Pet Nat hat mit dem rustikalen Charakter und dem ganzen Storytelling drumherum definitiv das Potenzial für Augenwischerei. Viele Weingüter sind auf den Trend aufgesprungen, einfach weil ein Markt da war und es nachgefragt wurde.” – Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram: https://www.instagram.com/cheers_weinpodcast/ Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Is Ancestral Method different than Pet Nat? This panel discussion on Ancestral Method was moderate by Nicole Leibon of LeNosse Knows consultation. She was joined by Yann Gilles, a French cider consultant, Levi Danielson of Oregon's RAW cider and David Carr of California's Raging Cider. This feature was was recorded at CiderCon 2024, the annual trade conference hosted by the American Cider Association. (ltor) Nicole LeGrand Liebon, Yann Gilles, Levi Danielson, Dave Carr The discussion centers around various aspects of cider production, specifically highlighting traditional cider-making methods like the "ancestral method. Topics discuss on this panel Cider Making Methods and Personal Backgrounds of each speaker   Ancestral Method of Cider Production This traditional method of cider making is particularly prominent in Normandy and Brittany, France.   It involves a two-step fermentation process: the first step is in tanks and the second in bottles, intentionally leaving both fermentations incomplete to retain some natural sugars and create a sparkling cider.   Technical Details in Cider Fermentation Discussions delve into the technical specifics such as controlling yeast population, managing nitrogen levels in the must, and how these factors affect the cider's quality and character.   Influence of Environmental Factors Various environmental factors like orchard age, apple variety, and climatic conditions impact the nitrogen content in apples, which in turn affects the cider's fermentation process   Cider Quality Control Techniques    Techniques like racking, filtration, and the use of centrifuges are explored to manage fermentation and ensure quality.   Packaging and Bottling Considerations    The choice of bottles, pressure management during second fermentation, and how these factors impact the safety and quality of the final cider product are discussed Cider Tasting and Consumer Preferences The session included a cider tasting, emphasizing the importance of understanding consumer preferences and the impact of specific cider-making techniques on the flavor and appeal of the cider. 2022 Cidre AOP Pays d'Auge Cuvée Réserve | Manoir de Grandouet (Normandy)   2023 AW Cider Pet Nat | RAW Cider Company (Oregon)   2020 Disco Nat, Metal House Cider (New York)   Jonathan & Liberty | Raging Cider & Mead Company (California) Enjoy this detailed exploration highlights both the science and the art behind cider making, from orchard management to bottling and consumer satisfaction. Contact info for Ancestral Methods Panel Nicole LeGrand Liebon - @nicolegrandleibon - Vermont   Yann Giles - @yanngilles.cidre - France   Levi Danielson - RAW Cider - Oregon   David Carr - Raging Cider and Mead Company - Southern California Mentions in this Cider Chat PA Cider Fest - June 15, 2024   Who's been cross promoting cider #xpromotecider Sidra Santiago artesanal sidreria - Craft cider. Heritage Chilean apples. In the heart of Santiago, Chile   French Cider Tour 2024 is Sold Out

Erin and Maureen enjoy a Pet-Nat paired by Rick for Lessons in Chemistry.  Erin and Rick chose a Pet-Nat called Es Lo Que Es from Modales in Fennville, Michigan (www.modaleswines.com).  Maureen went to Total Wine and chose a Pet Nat Dandy (https://www.totalwine.com/wine/champagne-sparkling-wine/sparkling-wine/dandy-pet-nat/p/349710750).

Send us a Text Message.In the first post-Passover chat, Rabbi Yisroel Bernath and Dr. Kenny Friedman discuss their experiences during the Passover holiday and their mutual enjoyment of the Dalton Pet Nat wine. They explore the interesting process of Pét-Nat, or Pétillant Naturel, a sparkling wine made through a single fermentation process right in the bottle. They discuss the history and origins of Pét-Nat and its refreshing and fun characteristics. They also touch on the unique quality of Israeli Pét-Nat and the potential for Israeli winemakers to excel in this style. They answer a fan question on the bracha over cognac and brandy and the conversation concludes with a discussion on the significance of kavana (intention) in winemaking and the enjoyment of receiving feedback from listeners.Takeaways---Pét-Nat is a sparkling wine made through a single fermentation process in the bottle.---Israeli winemakers have the potential to excel in producing Pét-Nats due to the country's climate and the preferences of the young and energetic population.---Dalton Pét-Nat is a unique and enjoyable wine that stands out during the Passover holiday.---Kavana, or intention, plays a significant role in winemaking and can be tasted in the final product.Support the Show.Email your questions and comments to kosherwinepodcast@gmail.com

Wir trinken den vermutlich leckersten Wein, den wir je im Podcast getrunken haben. Aber Achtung: das ist nicht das gleiche wie ‚bester‘. Wir hatten schon wesentlich komplexere und vor allem terroirgeprägtere Weine im Glas. Aber manchmal geht es eben um die Befriedigung niederer Instinkte – bei PetNat eigentlich immer.

In der heutigen Folge wird es sexy. Mit dem Medici Ermete Phermento Lambrusco di Modena DOP 2022, einem italienischen Pet Nat aus der Emilia Romagna. Nach dem Motto #makelambruscogreatagain. Unbedingt reinhören, den Wein bestellen und genießen. In der Folge lernt ihr wieder etwas über Wein und wie man ihn am besten genießt. Ein passendes Rezept dazu gibt's von Gianluca. Wenn ihr euch den Wein bestellen möchtet, könnt ihr mit uns verkosten. Ihr könnt aber auch einfach nur zuhören. Den Link zur Bestellung des Weins findet ihr weiter unten oder auf unseren Social Media Kanälen. Mit dem Code "weinmitfreunden" bekommt ihr im Online Shop von Senti Vini 10% auf diesen Wein, aber auch das gesamte restliche Sortiment. · Instagram: weinmitfreunden · Instagram Antonia: winepassionar · Wein bestellen: https://bit.ly/phermento · Wine O'Clock, die Playlist zu unseren Weinen: https://spoti.fi/3NwZCpZ · Zum Blog: https://bit.ly/weinblog-sentivini Viel Spaß beim Zuhören und Genießen! Wir freuen uns auf Euer Feedback! Ciao Ragazzi #drinkresponsibly

Winemaker Alessandro Medici of Medici Ermete winery in Emilia-Romagna, Italy, explains every type of sparkling wine and how each is made -- from Champagne to Pet-Nat and everything in between. He is an expert on this subject because -- surprise! -- he makes Lambrusco in every style discussed.  You can learn more about Alessandro and his wines at the Medici Ermete website - https://www.medici.it/ and by following their Instagram @mediciermete For a glossary of the terms mentioned in this episode, visit https://wine365.com/bubbles  If you'd like to taste Alessandro's pet-nat, Phermento, you can buy it at https://wine365.com/shop-wine/medici-ermete-phermento-2022/ - use the code BUBBLES24 for 15% off your entire order (whether Phermento is part of your order, or not).  Have a question, comment, or idea for an upcoming episode? Email me at ask@wine365.com or leave a voicemail at 513.399.6712 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

In EP14, we sit down to chat with Jeremy Riddle, winemaker and founder of Riddle Wines, in the middle of harvest 2023. Be prepared for a lesson on viticulture, winemaking and what it really means to have wines that are reflective of time and place. Featured wine: 2020 Riddle Wines, Pet Nat of Grenache, El Dorado County, CA Follow @nadwines @riddlewines Contact: podcast@nadwines.com

Amuse Bouche Pet-Nat 2022-Trader Joe's $11.99-What Is Pet-Nat?Pet-Nat is the trendy name for Ancestral-style Bubbly.That is a method for Bubbly where the wine is fermented once and before the fermentation is complete the wine is bottled.For more information on the whole process 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

Joanna and Zach chat about pet-nat wines: why they achieved a degree of popularity largely in concert with the natural wine movement, but might now be struggling to step outside of that specific segment of the wine industry. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is reading: Could Domestic Initiatives Help Sake Soar Stateside?Joanna is reading: No Bourbon Defines the 'Tater' Era More Than WellerInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepairTwitter: @adamteeter @joannasciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Man oh man do we have a tasty episode this week: we're talkin PetNat/Petillant Naturel/Méthode Ancestrale and forced carbonation/ Charmat wines! We cover production, why we typically hate them, how often we refuse to drink them, and much more! Check out patreon.com/corktaint for bonus episodes! Follow us on instagram at @korktaint Thanks guys

Hanna Lauerman,  General Manager of Haley.Henry Wine Bar and Robert Tas review the wine list at Haley Henry. This popular wine bar has an intimate and bohemian vibe and a stellar wine list. They made the semi-finalist list for the 2020 James Beard “Outstanding Wine Program” award, and they focus on responsibly sourced and natural, small-production wines, so you know exploring this list is going to be an adventure. Hanna points out the must-try little-known wines, shares a little background information on the producers and regions,  introduces an orange wine from Greece, and a punk rock Pet Nat. Wines reviewed include: The Bodegas Albamar Albarino, Spain The Koukos Sidiritis Orange Wine, Greece The Forlorn Hope Abandoned Bicycle, California For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Michaela Quinlan, certified sommelier, and Robert Tas review the wine list at the Greek restaurant Krasi. This comfortable, convivial restaurant is all about creating a welcoming space where people can gather to enjoy good food, good company, and good conversation. And what helps the conversation flow better than good wine?  Krasi offers an incredible lineup of standout Greek varietals, natural wines, and orange wines. If you feel like a little adventure for your palate, this is the place for you.   Wines reviewed include: 2019 Vassaltis, ‘Pet Nat' Savatiano, Santorini 2017 Zafeirakis ‘Limniona', Tyrnavos 2017 Douloufakis, ‘Amphora' Vidiano, Crete For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

I didn't mention it in the interview but Anne's story is one of an immigrant achieving the American Dream. In Anne's case, it was propelled by two exceptional mentors, and her drive to create something special, like designing a Sculpture Park throughout the rolling vineyards at Donum Estate. She also developed relationships with winegrowers who could provide the grapes she needed to create ideal Pinot Noir and Chardonnay. Her impressive career is what prompted me to choose her as the subject for National Women in Wine Day.     

Winemaker Molly Longborg of Alta Colina talks about their insanely good Pet-Nat

Welcome to our food and cooking podcast. We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five cookbooks, including our latest, THE INSTANT AIR FRYER BIBLE which you can find here.We're so glad you've joined us. We've got a packed show about breakfast around the world, a one-minute cooking tip, Bruce's interview with cookbook legend Rose Levy Beranbaum, and something that's making us both very happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:52] Breakfast: a mad dash for some, a quiet ritual for others. Here's what we like and some interesting takes on breakfast around the world.[14:08] Our one-minute cooking tip: Most pepper mills let you adjust the coarseness of the grind.[15:40] Bruce's interview with the legendary Rose Levy Beranbaum about her newest books THE COOKIE BIBLE. [34:18] What's making us happy in food this week? Pet nat! Not sure what that is? Listen in!

Los pet-nat son la gran moda en materia de burbujas y una categoría súper de tendencia pero que, en realidad, es viejísima. En el episodio del podcast de hoy hablamos de este estilo de vino espumoso que parece querer revolucionar la industria. ―――――――――――――――――――――― Te dejo acá el link para que te descargues de forma gratuita nuestra eMagazine Pura Espuma, centrada en el mundo gigantesco de los vinos con burbujas. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces: ➡ Mi página web ➡ Mis cursos online de vinos ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Cider on the Table like Fine Wine at Ragged Hill Steve Garwood and daughter Anne Garwood Hampp are the mastermind duo at Ragged Hill Cider based in West Brookfield, Massachusetts. They brought a selection of bottles to taste through and we started with the Baldwin. "Body gives you a perception of fullness and sweetness" is how Steve Garwood describes the Baldwin, which is a Pet Nat cider ringing in a 7% alcohol by volume. Says Steve Garwood, "It is a business reason for us to make ciders that will improve in time." Anne Garwood Hampp, Louise and Steve Garwood. Yeast that Ragged Hill uses Dd10 a champagne yeast This yeast provides a vigors ferment that yields a fruit forward profile Order of tastings in this Chat Wickson single variety 9% Roxbury Russet - Dabinett -8.8%  this is a still cider Flora - Roxbury russet, cortland, macintoush  - blend of a fruit 2018-2020 Expand on ice cider Juice starts at 22 024 Brits Took off first fraction of juice from freeze and then 11.7% Pommeau made with all heirloom fruit  18% Contact for Ragged Hill Cider Website: https://www.raggedhillcider.com/ Ragged's online Store: https://www.raggedhillcider.com/purchase-online Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis Subscribe to eCiderNews Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The guys are back, driving new whips & ready to pod! Wayne touches on his time back in Detroit & the guys think he might be moving back! Darryl shares updates from running his 3rd Marathon & Jamele updates the guys on weekend plans back in Lansing. They show love this episode to Bronny on his NIL deal & the newest Beats by Dre commercial with Lebron. In music they give their takes on Lil Baby's new album and what makes his sound unique compared to other rappers that get categorized for sounding the same. They give love to Lil Yachty and his new single, "Poland" , Diddy's latest remix to "Gotta Move On". Favorite Halloween costumes, early NBA Champion picks & more this episode! Grab a Napa cab, Riesling, or Pet-Nat & tune in to the full episode now! --- Support this podcast: https://anchor.fm/musicinthebottle/support

In Episode 01, I uncork the story of Nad Wines (@nadwines) and answer two of my most asked questions: What is natural wine? Isn't all wine natural? I walk through what to look for when identifying natural wine and the characteristics outside of the bottle that build my affinity for this juice. This podcast is brought to you by We Are Sacramento and The Loft. A few of my places to shop for natural wine in cities where I've lived: Los Angeles: Good News Wine, Melody and Vinovore Oakland: The Punchdown, Minimo, and Bay Grape Sacramento: Good News Wine, Ro Sham Beaux and Nico Wine My ah-ha moment wine: Donkey & Goat Lily's Pet Nat of Chardonnay (Made in Berkeley, CA). follow @nadwines | visit www.nadwines.com | contact podcast@nadwines.com

Episodio 48 T3 Platicando con Isabella Poncelis sobre su primer vino Pet-Nat 2021 --- Send in a voice message: https://anchor.fm/pamelacasanova/message

Certified sommelier and wine educator Grant Wood joins host Robert Tas for an exploration of Amali's 400-selection wine list. It's no surprise that this wine list has been called ‘daring' by The New York Times and "one of the best Mediterranean selections in Midtown” by New York Magazine. Amali is a Mediterranean-inspired restaurant. The menu reflects traditional cuisines shared by modern-day Greece, Italy, France, and Spain.   Wines reviewed include: 2019 Cristom Estate Mt Jefferson Pinot Noir 2014 Château Pradeaux from Bandol in Provence 2020 Pet-Nat of Savatiano by Vassaltis Vineyards in Greece For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

This bonus episode is a peak into what we're offering on our brand new Patreon. Every month we will let you guys know what we're into and what we're drinking now. Plus we'll go over some new cool, or weird, wine news, and whats happening in the industry now. This month we're talking Pet Nat, 70s butts, pink ponies, mega purple, and phalic bottles.Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Or click on the support the show link to join our Patreon now! Support the show

Mikael Nypelius är gotlänningen som flyttade till Oslo för att jobba som bartender, och på en efterfest blev värvad till stjärnkrogen Le Canard. Där upptäckte han vinets underbara värld. I dag driver Mikael Fruktstereo, tillsammans med kollegan Karl Sjöström, en duo som gjort succé med sina spännande kreativa fruktviner. Under Fruktstereos paraply finns numera också vinimportfirman Vinstereo, ölbryggning på Rocket och Bar Cuccuruccucù i Malmö - som är det senaste tillskottet i Frukstereo-familjen. För Gastroradio berättar Mikael om uppväxten på gården på Gotland, de första staplande stegen in i restaurangbranschen, om Fruktstereos filosofi, om att bli nobbad av Systembolaget, om termen Pet Nat - och om den ultimata frukten.

This week on Beer Sessions Radio, Jimmy flies spirit to Europe for a meeting with three European cider makers — Oliver's Cider and Perry's Tom Oliver, Pilton Cider's Martin Berkeley from the United Kingdom, and Berryland's Vitalii Karvyha from Ukraine, who recently lost his cidery. The gang sit down to talk cider techniques and tasting, as well as discuss the cideries, community, and events in the UK. Help rebuild Berryland with the American Cider Association here.The episode starts with the three sharing their cider making ingredients and techniques, along with their experience at the Bristol Cider Salon. While Tom and Martin are the events' organizers, Vitalii is among the most beloved vendors with his distinct wild fermentation along with his variety of apples and peels. Tom shared their journey from attending the Franklin County Cider Day and seeing the reception that cider got, to coming back and receiving the blessing for their name, before inviting international vendors including Bausman Cider's Christine Walter, Seattle Cider's Scott Katsma, and Eden Cider's Kris Kazaks. We also dive deep into what makes for good ciders with Tom's tannin cider talk, Martin's keeving techniques, and Vitalii's abundance of resources and skills.Last but not least, Tom goes into the making of London Cider House, a UK cider bar/retail shop in the historic Borough Market. Martin will also share more about his strategy of collaborating with your competitors in business, while they both tell us their favorite bottles. Grab yours and join us right now on Beer Sessions Radio! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Wines: Sebastien  Brunet "Le Naturel" Pet Nat and a 2019 Dr. H Thanisch RieslingGuest: Cami AullNewly certified Somm, Cami Aull, joins us to talk about wine courses and certifications. Cami just recently completed two wine courses offered by the University of South Carolina's School of Hospitality Management.We discuss the differences in the different wine certifications and courses that are available to wine enthusiasts looking to add some letters behind their name as well as the particulars of the course Cami completed.This is a great conversation with a new wine enthusiast turned expert on the various opportunities available in the wine industry or for those just looking to deepen their knowledge and love of wine.Listen and share today!About UsBuy us a Mimosa!Wines To Find Podcast,  Finalist in the 12th Annual TASTE AWARDS  in  four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/==============Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) 

Pétillant naturel er den oprindelige måde at lave mousserende vin på. Den saftige, ufiltrerede vin er blevet naturvinsverdenens signatur, og så er den et godt bud på læskende bobler til sommerens mange fester. Vi smager følgende vine: 2019 Sui Lieviti, Orsi/Vigneto San Vito, Emilia-Romagna, Italien (160 kroner, Lieu-dit) 2019 Mèdol Selecció Ancestral, 9+, Catalonien , Spanien (195 kroner, Volatil) 2019 Luna lies, Castel del Piano, Toscana, Italien (165 kr. Niche Vine) 2018 St. Gangolf, Keck & Seidlitz, Nahe, Tyskland (200 kroner Extra Brut) 2019 Bubble Rainette, Müller-Koeberle, Alsace, Frankrig (205 kroner Extra brut) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmetSee omnystudio.com/listener for privacy information.

OVP184 – Wein am Sonntag – Hahnmühle, PetNat 2021

Welcome back to another episode of The Everyday Wine Aficionado Podcast, today let me introduce you to Jason Mergenov of Rockets Red Wine   Jason spent 22 years in the United States Air Force controlling nuclear missiles and tracking satellites. His career took him around the world, from missiles silos & Cheyenne Mountain in the states to Korea, Iraq, and the Indian Ocean.  After retiring from Vandenberg Air Force Base, California, Jason decided to stay in Santa Barbara County wine country to pursue his passion for grapes and wine.  Using his GI Bill, he earned two degrees in enology & viticulture and spent several years learning all aspects of the wine industry. In 2018 Jason started Rockets Red Wines to share his wines with the world. Today his focus is producing high-quality, small-batch Burgundy & Rhone Rosé, sparkling, and limited reds.  Let's dive into his wine story!   [00:01 - 08:02] Opening Segment    Regional Highlights Coming Soon! What we're checking: Santa Barbara Wines  I introduce our guest for this episode, Jason Mergenov Jason shares his venture from the Airforce to Wine Wine Schooling 24 Years After College It all started with 40 vines What makes Jason's Rosé special: A Rosé for red wine drinkers   [08:03 - 22:51] Let's Venture the Santa Barbara Wineries    The First Things You Have to Know About Santa Barbara “The gamut of pretty much everything is in this county.” Winemaking is a passion project How Jason started with Rockets Red Wine Check out Bind Bass Lots of synergies and partnerships Veterans are really underrepresented in the wine industry What's on the horizon for Rockets Red Wine? Pet Nat and A Quick Way to Make Sparkling Wine Winemaker to Vineyard Networking [22:52 - 25:43] Tasting Round    Favorite Wine Pet Nat Go-To Pairing Thai Food and Grenache Rosé Wine Resource University of California viticulture website Connect with Jason See links below  Reach out to me for more wine conversations through the links below  Subscribe and leave a review Final words  Tweetable Quotes:   “The great thing about Santa Barbara is it's a metal it's one of the five Mediterranean climates in the world.”  - Jason Mergenov   “The winemakers in Santa Barbara County is such a small, close-knit community. There's really no competition. Everybody here is supporting everybody else.”  - Jason Mergenov Connect with Jason through Instagram! You can also check out Rockets Red Wine and have your taste of small-batch, veteran-owned, handmade wine.    Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!    JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.  

Pet What? In this episode, we dive into the past of Pet Nat wines and sip the present vintage from Daniel's Vineyard!

We have finally made it to the third and final installment of the fermentation series; to celebrate, we're popping some bubbly! I have been working in sparkling for the last year and was so excited to share what I've learned. Not only will we go through a traditional Sparkling Fermentation, but will also talk about different styles of sparkling, proper bottle preparation, and how La Croix is the Champagne of seltzers. Make sure to check out a Pet Nat next time you see it in the shop and prepare for a deliciously rustic and refreshing bottle of bubbles.

Dannielle begins this episode with an explanation about how being in nature has a calming, healing and restorative effect on our overall well being. Kirsten mentions studies that back this up. They also discuss how even nature photos and faux plants can produce the same effect as being in nature. Kirsten pairs a 2,000-year-old wine making method that is seeing a resurgence of popularity called pétillant naturel wines to the fun discussion of how getting outside helps us all.

Does “Oscar worthy” mean anything, or is it pretentious nonsense? Will Jamie have to once again explain what Pet-Nat means? Are Scott's Academy Awards takes hot, or just tepid? All that, plus a lightning round pairing session featuring every Best Picture nominee!  The 93rd Annual Academy Awards will air Sunday, April 25th at 8pm EDT on ABC The 2020 Cacique Maravilla ‘Chacoli' Pet-Nat Rosé can be found at The Natural Wine Shoppe for $27USD Follow the show on Instagram, Twitter, and Facebook @BiggerBottlePod

www.chezvalerie.us "I am indebted to my mistakes", Dr. Price Pritchett tells us. Why are we so afraid to make mistakes?  Because we'll feel embarrassed, mortified, a failure.  We have all been there...so what..It's a perception not a reality. Quantum Leaps are obtained through mistakes- which is one of the many invaluable teachings that Price shares with us in his book You2 (You squared) Kundalini Yoga -Guru Jagat is another virtual teacher from whom I take classes. She also has a teaching forum called Ra Ma Business School.  Worth taking the classes. Ra Ma Business School, support@gurujagat.com Wine- two trending wines "Pet-Nat" is short for Petillant Naturel is also known as the methode ancestral, Natural Sparkling Wine.  Orange Wine is white grapes left in contact with the skins and seeds.  Thus after a few months the wine will have a slight orange or amber color . These are natural wines, a little funky,   worth experimenting.  Liquorama in Hyde Park has a great one from Spain and in a liter bottle for about $17.00