Podcasts about Petit Verdot

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

Argiano è una delle principali e più affermate realtà vitivinicole del territorio di Montalcino e della Toscana. Celebre per i suoi eccellenti Brunello di Montalcino, Argiano è anche il produttore di uno dei più grandi Super Tuscans della storia, creato per la prima volta con l'annata 1995 grazie alla visione e allo strepitoso genio di Giacomo Tachis, il più grande enologo italiano e padre del rinascimento enologico del Paese. Solengo 2021 - anche ancora oggi è prodotto con la composizione ideata dal grande enologo piemontese - conquista i Cinque Diamanti DiWineTaste e il titolo di migliore vino di Marzo 2025.

Argiano is one of the main and most established wineries in the Montalcino area and Tuscany. Famous for its excellent Brunello di Montalcino, Argiano is also the producer of one of the greatest Super Tuscans in history, created for the first time with the 1995 vintage thanks to the vision and the amazing genius of Giacomo Tachis, the greatest Italian winemaker and father of the wine renaissance in the country. Solengo 2021 - still produced today with the composition conceived by the great Piedmontese winemaker - conquers DiWineTaste Five Diamonds and the title of best wine of March 2025.

Haily Sundet, our Froggy Wine Specialist, of Republic National Distributing is back with another episode of Wine Wednesday. Wine Wednesday is sponsored by Bottle Barn Liquors, with 3 Fargo locations. This week's wine: Silver Oak Napa Valley Cabernet Sauvignon Winemaker Notes Expressive and lively on the nose, the 2019 Silver Oak Napa Valley Cabernet Sauvignon has a black cherry and huckleberry aroma laced with dry floral notes. Integrated oak adds a light note of sweet nutmeg to this wine. Ruby in color, it has a fruit-forward entry with silky tannins that builds across the mid-palate and through a long and balanced finish. Structured while still approachable, this wine remains true to the signature Silver Oak winemaking style and will continue to improve through 2047 given proper cellaring conditions. Blend: 76.61% Cabernet Sauvignon, 18.13% Merlot, 2.56% Cabernet Franc, 2.32% Petit Verdot, 0.38% Malbec See omnystudio.com/listener for privacy information.

With the recent launch of a new $300 retail icon wine, Boulder, Kaiken continues to explore the potential for luxury wines from Argentina. Building on the last 15 years of Kaiken's other icon wine, Mai, Anita Correas, Commercial Director, and Gustavo Hormann, Director of Winemaking, discuss the global market for luxury Argentinian wines, how they approach launching them, and the brand-building impacts for the Kaiken brand.  Detailed Show Notes: Kaiken backgroundFounded in 2002 by Aurelio Montes (Chile)"Kaiken" is the name of a wild goose that crosses between Chile & ArgentinaExports to 60 countriesWinery in Vistalba, Mendoza (28ha), vineyards in Agrelo (60ha) & Los Chacayes, Uco Valley (150ha)60% on-premiseFrances Mallmann restaurant at the wineryRecently launched new luxury tier/icon wine - "Boulder"$300 retail price, 3,700 bottlesDeveloped over the last 10 yearsUnique 3ha block in Los Chacayes due to overflow of Arroyo Grande, full of big rocks/bouldersMalbec (64%), Cabernet Franc (28%), Petit Verdot (8%)Boulder launch planLaunched in Buenos Aires, Hong Kong, Korea, Brazil (São Paulo, Argentina's #2 export country), USBrazil's event had a more direct impact on salesMostly press/trade events that are smaller, in-personLikely less on-premise than Kaiken overall, more hand-selling to collectors and Michelin Star restaurantsVR w/ Google Glass to see the vineyard up close and go inside the soil has gotten positive feedback, but it is more expensive than a regular video (required 3 days of video shoots and a special camera)Mai - prior icon wine$100 retail price, 12,000 bottlesLaunched in 2009 from a 120-year-old vineyardMarketing more "maintenance" now2021 - redesigned packaging, got 98 pts and Top 100 from SucklingPrimarily sold in Argentina, then UK, US, Brazil, Japan70% of Argentinean wine is consumed domestically, delaying the need for exportsAverage export ~40% higher price than Chile (export-focused market, ½ the population, 2x wine production vs Argentina)More high-end wineries in Argentina vs ~5 in Chile>$100 market for Argentine wine - "not a huge market"Big domestic market - much of Mai, Boulder sold domesticallyConsumers looking at super high-end often do not look at the country of origin but more at the concept of the wineValue Prop for Argentine luxury wine - not influenced by oceans, high altitude, dessert wines, driven by the AndesReturn on Boulder is more than sales, but brand building for KaikenFocused on relationships with importersWant long-term relationships as they represent the brand globallyReach collectors through import partnersHas affiliated importer in ArgentinaMontes relationshipWas helpful on launch to piggyback on Montes brandNow Kaiken is more independent and only shares importers in a few countries (it used to have the same ones)Kaiken Ultra ($26) awarded Wine Spectator Top 100 (#30, highest Argentine wine)Wine drinkers can graduate from Ultra to Mai and othersKaiken's focus for each range of wines is to over-deliver for the price point vs linking the winesGood press in 2024 for Kaiken - #1 New World Winery from Sommelier Awards, Boulder rated best Argentinian red blend by Patricio Tapai (wine critic), Estate Malbec was Wine Spectator's best value wine Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

BOB'S BEST BUYS Valentine's Day Selection Wine: Pegasus Bay Gewurztraminer 2024 North Canterbury, $30 Why I chose it: Gewurztraminer is an aromatic wine with punchy aromas that often resemble flowers (in this case rose petals). National Lamb Day Selection Wine: Trinity Hill 2021 The Gimblett, Hawke's Bay, $39.99 Why I chose it: It's NZ Lamb Day today and I wanted to choose a wine that would make a great match with lamb. Lamb is high in fat, which makes it a high flavour meat. Cabernet Sauvignon is a thick-skinned red grape that is also high in flavour making it a perfect partner for lamb. Trinity Hill 2021 The Gimblett is a blend of Cabernet Franc 50%, Cabernet Sauvignon 46%, and Petit Verdot 4%. The wine even has a subtle minty character which gives it a built-in mint sauce-like component that's perfect for lamb. What does it taste like? Dense, intense red with cassis/dark berry, chocolate/mocha, vanilla, cigar box, and spicy oak flavours with a touch of mint. Approachable now with good ageing potential. A powerhouse red that was built to enhance the flavours of NZ lamb. It's from the Gimblett Gravels, a premium red-wine region in Hawke's Bay, Where can you buy it? Whisky and More, Waikato, $34 Liquor Legends, Auckland $34 The Good Wine Co, Auckland $35.99 Will it keep? Yes, with careful storage this wine will still deliver pleasure after 5-10 years or more LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a textIn Episode #19, Dr. Kenny Friedman and Rabbi Yisroel Bernath have a wide-ranging conversation about wines they have recently enjoyed, lots of current events in the wine world, and drink two wines and discuss: the Dalton, Asufa, Grounded, Zuriman, 2023 and the Einat, Lonely Cat, Petit Verdot, 2020.Rabbi Bernath talks about two other wines he has had recently: Eola Hills, Pinot Noir, 2021 and Le Grand Secret, Sancerre, 2023. Kenny talks about the Camuna Winery in  Philadephia, orange wines including the GRW, Rkatsiteli, Qvevri Collection, Orange Wine, 2022, and the Shirah, Albarino, Orange, 2023.They discuss Feldstein Winery and new offerings from Avi Feldstein as well as the topic of wine pricing.But that's just the very basic premise of this new podcast, as Kenny and Rabbi touch on all sorts of topics, shooting from the hip and enjoying wine together as two friends.Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

THE SHOW   Luke Smith – co-founder and chief winemaker of Howling Bluff (Naramata Bench)   It’s been a while since I “sat down” with Luke Smith from Howling Bluff on the Naramata Bench. Howling Bluff has been established for 20 years now.  Luke and family planted Pinot Noir, Merlot, Petit Verdot, Sauvignon Blanc, and...

In 2000 Andrea Franchetti, purchased abandoned vineyards on the northern slopes of Mount Etna, an area marked by steep vineyards and vast lava fields. Franchetti focused on quality over quantity. He planted not only indigenous red Nerello Mascalese but also Chardonnay for his Passobianco and Petit Verdot and Cesanese d'Affile for his iconic Vini Franchetti red blend. Benjamin Franchetti took over leadership of Vini Franchetti and Passopisciaro SRL after his father's passing in 2022.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Sip, share, shape our podcast!You may never have heard of the Cotes of Bordeaux. Great, we're here to share this amazing Bordeaux appellation and Bordeaux wine with you through our interview with Bruno Lallemand from Chateau Couchebout in the Cotes de Bourg region. Neither Left Bank nor Right Bank, Couchebout produces amazing red wines in their own Bordeaux red blend style. Cabernet, Merlot, and Malbec taking center stage while Petit Verdot and Cabernet Franc are more common grape varieties in other Bordeaux Appelations.Wineries, or château, such as Couchebout thrive in the unpredictable weather patterns found in Bordeaux as they plant their hectares with the best red varietals for Mother Nature's surprises. Search Bordeaux maps for the Côtes and you'll find Blaye, Castillon, Cadillac and Francs, but Bourg plays it's own game keeping separate from the others. Bruno shares why this is so and also ties into our TRENDS series with stories on the winery's sustainability, alternative packaging for local wine and other stories of his wine adventure, travels and guide to the region!Support the showThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Sip, share, shape our podcast!From Lost Grapes, to Hybrid Grapes, this episode rounds out our exploration with Noble Grapes, or Noble Wine. Read on for a short snippet of what we are covering, but tune in for all the fun!So, what exactly are Noble Grapes? Well, it depends on who you ask! One camp uses the 5 traditional Bordeaux varieties as their list. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot to be exact. We're taking a different view to cover a set of noble vines across red and white wines.Regardless of the information you search on the topic, one thing remains true. No formal definition and no regulatory guidance is defining either.  So, we're exploring Cabernet Sauvignon, Pinot Noir, and Merlot for red wine.  And the grape varieties of Chardonnay, Riesling, and Sauvignon Blanc for white wine. These varieties are revered in the wine world from Alsace, France, to Napa Valley, California. From New York State, to South Africa.  Many somms and wine educators agree, this is THE list of noble grapes!What if my favorite isn't a Noble Grape?If you don't see your favorite in this list of noble grapes wine is made from, never fear! We're hitting the highlights the diversity of each grape variety for you to decide which is your favorite, or which you'd love to explore. Other international varieties can also be considered Noble in their own right. Pinot Gris / Pinot Grigio, Pinot Blanc, Chenin Blanc, or Viognier for white wine varieties in addition to the 5 Bordeaux varieties we covered. We love the Noble Grapes and we love Noble Wines. They come in many styles, across any price, and have a vast array of required guidelines for winemaking, vineyard management, and labeling depending on where they come from. Added bonus, these grapes are some of the highest quality and most recognizable wherever you shop for wine.We're sure you've listened to all 3 episodes in this series: Lost Grapes, Hybrid Grapes, and Noble Grapes. Now get out and explore!  The world of wine has so much to offer and you, our wine-loving friends, are now ready to start your next adventure!As always, we've got the perfect WINE FIND for you!  The CHEVALIER aerating wine glass! It's fun, it's functional, and it's for sure a conversation starter!BEST OFFER! ETSY 10% off to SWTW LISTENERS!!! CHECK IT OUT NOW!If you missed one of our previous episodes, we've got you covered:Hybrid Wine Grapes To The RescueLost Grapes: Creating Rare Wines from Near ExtinctionSupport the Show.Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Send us a Text Message.Motif Red Hills Lake County Cabernet Sauvignon 2022-New Vintage Of TJ's Wonder $5 RedThis is a $4.99 wine.  Lake County is the AVA that is on the Northern border of Napa County!Red Hills is located on the southern side of Clear Lake, the largest lake in California.The soil is from an ancient volcano, and the vineyards are in the heights above the lake.This wine is 80% Cabernet Sauvignon, 10% Malbec, and 10% Petit Verdot, they are all Bordeaux-approved grapes, though this is a California wine.For all the info check out https://cheapwinefinder.com/ and listen to the PODCAST for all the detail!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

UNIQUE FATHER'S DAY GIFT IDEAS We usually give dad kind of boring gifts for his day… admit it.  Maybe a set golf balls, new tie, a bottle of booze..  Here are ome unique DIY suggestions for FATHER'S DAY: Virtual classes from Road Scholar: A GIFT CERTIFICATE from THE ROAD SCHOLAR or TRAVEL FROM YOUR COUCH, POOL, BOAT: Does Dad like to travel, learn about new places, history, or culture  .. but doesn't have the time, nor finances, nor even the energy to get on a plane? Here's your ticket to take DAD on an adventure while at home: ROAD SCHOLARWhether you are a History buff, Art lover, Wildlife & Nature explorer, the online programs provide  plenty of choices. https://www.roadscholar.org/find-an-adventure/24954/Online-Lecture    Gift MEMBERSHIP  from NELO: unique TRAVEL, ENTERTAINMENT, SPORTS membership  $59: A MONTHLY TRAVEL MEMBERSHIP with exclusive access to discounted concert events, amusement parks ( DISNEY IS SOO EXPENSIVE NOW..), unique travel adventures.. “ curated for your own friends and family to travel together" . It's called NELO LIFE “Nélo Life and is not your typical travel company. It's a pioneer in the world of lifestyle membership programs, offering a unique blend of value and innovation that's sure to captivate a global audience. The company's membership is designed to be accessible, with low costs and no contracts.  use https://nelo-life.com/5812 or https://my.NeloLife.com/bhar   Lastly PICKLEBALL LESSONS and equipment https://usapickleball.org/what-is-pickleball/how-to-play/ MEMBERSHIP is $35 bucks, annually   ADVENTURE: ROAD SCHOLAR WEBSITE https://www.roadscholar.org/rs-at-home/  DISCOVER:NELO TRAVEL MEMBERSHIP https://my.NeloLife.com/bhar GUIDANCE: PICKLE BALL LESSONS USAPICKLEBALL.ORG ********************************************************************************************* ADDENDUM TO GUIDANCE - give your dad the opportunity to get a reduced STUDENT LOAN: 772-223-3344 Ext 102 Student Loan Reduction Program (Brian Hartman Pharus Funding Partners, LLC The partners who run this division have been doing this since 2010. They utilize changes that Congress made in the Department of Education's Federal Student Loan Program in the early 2000's. Over 15,000+ students have been successful in our program. The total forgiven/reduced is over $250,000,000.00 (Over $750,000,000.00 with Interest Saved) and growing fast. We have just expanded our capabilities and now can accept an increasing number of new applicants. Kundalini yoga. Forget your past  https://youtu.be/HboowUqCidk?feature=shared Wine - SOUTH AFRICAN WINES  the South Africans are big into BBQ's they call them BRAI. ( BRI). Excelsior wines, Raats, Glenelly.....RAATS: Our Jasper Red Blend pays homage to Bruwer's late father, Jasper Raats Snr, who joined the family business in 2000 as viticulturist and helped to establish our iconic Eden High Density Single Vineyard blocks on the farm. This opulent Cape Bordeaux is a blend of five varieties, with Cabernet Franc as the leading component, perfectly balanced with the explosiveness of Malbec, the structure of Cabernet Sauvignon, the silkiness of Merlot and the spiciness of Petit Verdot. The Jasper Red Blend is a faultless expression of a Cape Bordeaux Blend. Like its namesake, it is anything but ordinary. With 53% Cabernet Franc and 36% Malbec, Jasper Red Blend is groundbreaking because, as far as we know, no other blend anywhere in the world has this unique composition.   merci valerie@allinourminds.com @valeriehail56  

Episode 202 Sponsored by: River Road Family Vineyards and Winery In this podcast episode, Dustin Moylanen, co-founder and winemaking director at ACTA shares insights about their unique winemaking process. ACTA, embodying their Latin motto 'Acta Non Verba' or 'Deeds Not Words', puts emphasis on intentional winemaking. Highlighted in the discussion is their signature red blend, Deeds, a rich mix of Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc, and sometimes Malbec. Wine of the Day: ACTA 2021 Deeds Fast Five:  Shane from Wilson Winery: Pulled Pork!  Pork Tenderloin Sweet Teriyaki BBQ Sauce Brown Sugar Apple Cider Vinegar 1 Cup Chicken Stock  Crock pot for 5-6 hours - shred with forks, eat on a brioche bun - include coleslaw if you want, but Shane isn't a coleslaw guy.  Pairs well with any Wilson Winery Zinfandel!   Links:  https://actawine.com/ https://www.wilsonwinery.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Outlander Paso Robles Meritage 2022-Aldi-$8 Of Juicy GoodnessIf you like your California Bordeaux ripe and juicy this is your wine.It is a Blend Of Cabernet Sauvignon, Petit Verdot, Malbec, and Merlot, the only Bordeaux-approved grape missing is Cabernet Franc.Meritage is a California organization dedicated to the research and education of Bordeaux grapes, they collect a fee for using the Meritage name.This is an Aldi wine that has been available for several vintages.For more information check out  https://cheapwinefinder.com/ and listen to the BEST VALUE-PRICED PODCASTEVERr!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

The red wine making process and principal black grape varieties used in Bordeaux blends which are Cabernet Sauvignon, Merlot, Cabernet Franc plus Petit Verdot.

A whole month of baseball has already come and gone - thank goodness we have wine! This week Sarah, or should we say Sirah, brings Michael David's Petite Petit from Lodi, California for the cohosts to try. This wine combines 85% Petite Sirah with 15% Petit Verdot. As they sip on this California red, they recap the fourth week of MLB and discuss the vibes around the vineyard. Grab a glass and join them along the Foul Vine, where everything wine and baseball is in fair territory. --- Send in a voice message: https://podcasters.spotify.com/pod/show/foul-vine/message

Arterra Winery owned by Founder & winegrower Jason Murray believes in producing wine that is reflective of the grape from which it is grown. Thus, he uses only native yeasts, neutral barrels, and screw caps for bottle enclosure. He feels that when you have a bottle of Arterra you will taste exactly what the grape gave him that vintage and nothing else. After 20 years of growing grapes in Fauquier County in Northern Virginia he is guided by the philosophy that if you plant the grape vine in the best site in the vineyard and give the grape the attention and care it deserves it will reward you with a wine that is a clean and a pure expression of his vineyard and the grape itself. Jason is an introspective and deep-thinking farmer with over 20 years' experience growing wine grapes in Fauquier County and continues to strive to produce wine that speaks of the terroir from which it is grown.   He has a special affinity for growing and producing Tannat and Petit Verdot. From what I have tasted he is right at the top here in Virginia with those varietals. Along the way he became intrigued by the Norton Grape and is becoming quickly a leader in producing some of the most interesting and compelling Norton wines I have had.Take a listen to the Audio or read the transcript to learn for yourself how Jason approaches producing Norton wines.  Thanks for being a listener to the Fine Wine Confidential Podcast. For more information go to www.finewineconfidential.com

Send us a Text Message.In this conversation, Rabbi Yisroel Bernath and Kenny Friedman discuss corkscrews and wine openers. They compare different types of corkscrews and share their recommendations. They also discuss the concept of regifting rabbit corkscrews. The conversation then shifts to open bottles of wine, with Rabbi Bernath sharing his experience with a Dacci Barbara D'Asti wine. They discuss the acidity of Italian wines and how to balance it. They also touch on the government control of Italian wines and the different regulations in various countries. The conversation covers various topics related to Israeli wine and the challenges faced by Israeli winemakers. It discusses the protests against Israeli products, the impact of antisemitism on Jewish artists and businesses, and the challenges faced by Israeli winemakers in the diaspora. The conversation also explores the longevity of open wine bottles and storage methods, the importance of supporting Israeli wine, and the significance of drinking Israeli wine at Passover. It delves into the evolution of winemaking in Israel, the growth of Israeli wineries, and the diversity of Israeli wine regions. The conversation concludes with a discussion on wine choices for Purim and a hope for peace and celebration on the holiday.TakeawaysThere are different types of corkscrews available, and it's important to choose one that is durable and efficient.The Haiku corkscrew is recommended as a high-quality option that is well-made and long-lasting.Italian wines, such as Barbera, often have a good balance of acidity and fruit flavors.Government regulations play a role in the production and labeling of wines in different countries. Protests against Israeli products and businesses are a form of antisemitism that impacts Jewish artists and businesses.Israeli winemakers face challenges in the diaspora, including labeling requirements and protests against their products.Keeping open wine bottles in the fridge can help extend their shelf life, but they should be brought back to room temperature before drinking.Supporting Israeli wine is a way to show solidarity with Israel and its winemakers.Drinking Israeli wine at Passover is a meaningful way to connect with the land and support the Israeli wine industry.The Israeli wine industry has evolved and grown, with winemakers exploring different grape varieties and regions.Israeli winemaking has a rich historical significance, and wineries in Israel offer diverse and unique tasting experiences.Blind tastings comparing Israeli wines to wines from other regions can be a fun and educational way to appreciate Israeli wine.The Israeli wine industry has great potential for continued growth and offers exciting opportunities for wine enthusiasts.Winemaking has become an important part of Israeli tourism, with vineyards and wineries attracting visitors from around the world.Choosing the right wine for Purim can enhance the festive celebration, and supporting Israeli wineries is a meaningful choice.Purim is a time to hope for peace and celebrate with joy, wishing for the safe return of hostages and true peace for the Jewish peopleSupport the Show.Email your questions and comments to kosherwinepodcast@gmail.com

Dan and Nick. Nick Goldschmidt winemaker and owner of Goldschmidt Vineyards, returns to California Wine Country with Steve Jaxon and Dan Berger. Nick has been on CWC a few times. The first in this series was this episode recorded on May 19, 2018. His most recent appearance was here on October 19. 2022. Nick was born in New Zealand but left the country as a young adult. “At the age of 20, I saw my destiny as somewhere other than New Zealand,” he explains. Dan Berger usually brings a cellar wine for tasting, but since Nick has brought something better, they will taste that instead. It is his Boulder Bank Sauvignon Blanc. They are tasting it at room temperature, so it is not cold. It has grapefruit and lime flavors. It would go well with seafood and salads. Three decades a winemaker. Nick has been a winemaker for more than three decades. He was a winemaker at Simi for 14 years. They are owned by Louis Vuitton and later by Constellation, who gave him the job of supervising still wine produced around the world. That is how Nick got to work with many iconic brands in many countries.   In 2008 he started his own winery. He also consults for 16 vineyards in 6 countries. He describes his passion as preserving small family-owned business. He likes helping them with a route to market and a sustainable business model. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. He lived in Chile during the dark times of the Pinochet dictatorship, and sometimes the government would cut off all the electrical power. So they learned how to make wine with no electricity, “unplugged.” He makes wine with his daughters and it was cool to have a project to work on together during her teen years. They taste a Merlot, which Nick and Dan describe. They also will taste a Cabernet. Nick says that about 50% of what they produce is Cabernet, and another quarter is Sauvignon Blanc. Then they do some others, such as Merlot. In his own vineyard he has planted Cabernet Franc and Petit Verdot and Malbec. He has also planted Zinfandel and Petit Syrah. They also make a Carignane and a Mourvedre, available only at the tasting room. Dan appreciates that Nick's wines always have good structure and balance. International Winemaker of the Year Nick is very modest about having been named International Winemaker of the Year by Wine Enthusiast.

Tres Sabores (“three tastes”) was founded in 1999 by winemaker and owner, Julie Johnson, to explore the ‘three savory flavors' in every glass of wine: the taste of the vine, the terroir, and the good company around the table. The property is filled with growing history as olives and vines were planted here over a century ago. Today, the farm is a certified organic (CCOF) grower of Cabernet, Zinfandel, Petite Sirah, and Petit Verdot, pomegranates, Meyer lemons, and Olives. We also raise Guinea fowl and sheep who serve not only as lawn mowers and the mobile fertilization team for the ranch but also ‘go to market' and are served in some of the finest farm to table restaurants in the Bay Area.

Misplaced Anger Have you ever been shocked, nonplussed by someone's anger toward you, feeling as though the situation simply didn't warrant explosive anger?? We have all been there haven't we. When we choose anger to deal with a misunderstanding..we simply don't have an "emotional vocabulary to repond in a healthier fashion.. The person who chose anger as the emotion to address a misunderstanding or a miscommunication ... DOESN'T HAVE An Emotional TOOL BOX in their repair tool box  ANY MISUNDERSTANDING TAKES TWO PEOPLE BOTH PARTIES ARE ACCOUNTABLE in their actions whether it's a small, medium or big part that contributed to the misconception . https://www.psychologytoday.com/us/blog/smashing-the-brainblocks/202307/how-many-emotions-are-there How Many Emotions Can You Feel?  Take their short test. qyite fun   Kundalini yoga https://youtu.be/ckO8aCA5HQw?feature=shared Fists of Anger Jujitsu link for an amazing self help exercice with fear and worry: https://www.jsjinc.net/   South African Wines WINE GLENELLY ESTATE WINES Glenelly Estate | World-Class Wine Estate in Stellenbosch https://glenellyestate.com/ Lady May Estate ReserveChardonnay butterscotch on the nose. The palate is lush and the creamy texture is underpinned with beautiful mineral notes of toasted almond and vanilla. The finish is fresh with great minerality and with a nervous energy about it.   The Estate Reserve Cabernet  is the signature red blend of Glenelly. Combines Syrah with Cabernet  Merlot, Cabernet Franc and Petit Verdot. The blend is different with every vintage. Our premium range features a beautiful red Bordeaux blend and a wooded Chardonnay.  Glass Collection  Chardonnay  Merlot Cabernet  Syrah Rose   My Favorite Things  Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURS My E created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us    

Samantha Hohl, certified sommelier, and Robert Tas review the wine list at Sazon, in Santa Fe New Mexico. Sazon serves classic Latin American dishes made by their James Beard Award-winning chef Chef Fernando Olea. Chef Olea creates sophisticated flavors using Old Mexico's indigenous and culinary traditions and he has earned a stellar reputation for his unique interpretation of contemporary and traditional Mexican dishes. The wine list is equally exciting, and Sam explores what Mexican wines have to offer, offers pairing suggestions, and shares a little background information on growing regions and the varietals chosen for some of the spectacular wines on the list.  Wines reviewed include: 2019 Bruma “Ocho Blanco de Carignan”, Valle de Guadalupe 2019 Solar Fortún Petit Verdot, Valle de Guadalupe 2020 Casa Jipi Nebbiolo, Baja California   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

La Petit Verdot fue una uva que, durante años, jugó un rol de reparto. Difícil verla como varietal y a la sombra de los gigantes Cabernet Sauvignon y Merlot de Burdeos. Pero hoy hay un renacer, con casos de éxito en España, Australia, Estados Unidos y Argentina. En este episodio del podcast nos metemos de lleno en sus vinos, para saber todo lo que podemos esperar de ellos. ―――――――――――――――――――――― 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. ――――――――――――――――――――――

Has our new generation been raised to become self entitled? Is there a different sense of ownership, do we blame it on parenting, or is it just that Millennials are more intellectually trained and skilled?Let's chat about how WE deal with the Self Empowered Superior Want-To Bes in our life when it comes to collaboration, respect, and priorities.  Bumps in the road, peopling our way through the weekend, and much more....More about Wings from Montes:https://www.kobrandwineandspirits.com/release/montes-wings-carmenere-2019/Find Christine D'Angelo:Instagram: @christine_dangelo_ Facebook: @Christine Casiero D'AngeloSet yourself up with Christine D"Angelo as a COACH on the 1st Phorm App!  https://www.1stphorm.app/StineD***JOIN Christine's Facebook Page "Team Shine Fitness": https://www.facebook.com/groups/teamstinefitness/Find Susan Pajak:Instagram: @winegirlgonewildFacebook: @Susan PajakTwitter: @spajakPersonal Blog: winegirlgonewild.comhttps://winegirlgonewild.comCome for a chat, stay for a sip, and leave us a comment!

Christi & Alex are at it once more, with a wine in their glass, a spark in thier eye & a strong desire to share something Amazing! (OH! And her name is Cleo, NOT Olivia!) Join them this week as they work thier way through the "Five S's" where they help you learn to trust your senses, by Seeing the Wine, Smelling the Wine, Sipping, Savoring and finally Swallowing the Wine! It's a journey through the senses with The Somm & The Yoga Mom!All this & more on when you grab a glass, pop in the earbuds and Drink Something AMAZING!..Alex has also added a cool link below the wine description where you can go straight to Wine.com to buy the wine! If you haven't got a local wineshop, just click the link "   Buy This Wine!"!.....Pahlmeyer Jayson Cabernet Sauvignon 2019Napa Valley AVA, California, USA89% Cabernet Sauvignon5% Cabernet Franc4 % Petit Verdot2 % Malbec15.1% ABVJS 95  JD 92  RP 92$99.99 average retail price Buy This Wine!Winemaker NotesThis bold, full-bodied Cabernet Sauvignon delivers classic Napa Valley character and structure. Focused and layered, generous fruit notes of wild blackberry and cassis blend with hints of vanilla bean, black tea and Herbes de Provence. Youthful upon release, the wine's firm, assertive tannins on the mid-palate will soften over time, whether in the cellar or swirled in the glass.Pair this alongside a grilled burger topped with aged gouda or gorgonzola, or herb-crusted roasted lamb.Winemaker is Katie VogtBlend: 89% Cabernet Sauvignon, 5% Cabernet Franc, 4% Petit Verdot, 2% MalbecPahlmeyer WineryPahlmeyer was founded in 1986, by a desire to be great by its eponymous creator Jayson Pahlmeyer. With a dream to create a California Mouton, Jayson and his partners spared no resource to make this dream a reality. Whether it was finding the perfect piece of land high atop Napa Valley's Atlas Peak or covertly smuggling in Bordeaux cuttings, all pieces of Pahlmeyer's history have led to its place as one of the top brand names from Napa Valley. From the very beginning, Pahlmeyer has been dedicated to crafting fine wines from the best fruit sources possible. In California, this means high elevation mountain sites, where the grapes are afforded more sunlight, cooler temperatures, and less fertile soils, which together create ideal conditions. Pahlmeyer sources the majority of their fruit from four key locations: Pahlmeyer Estate (Atlas Peak), Stagecoach (Atlas Peak / Pritchard Hill), Rancho Chimiles, and Antica.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Outlander Meritage Paso Robles 2021- Meritage = Bordeaux BlendThis is a $7.99 Aldi exclusive wine.They recently changed producers and it still rocks.The grapes are Cabernet Sauvignon, Petit Verdot, Merlot, and  Malbec all grown in Paso Robles instead of along a river in Bordeaux.For 8 bucks this Red blend is a bargain!For more information read https://cheapwinefinder.com/ and listen to THE BEST WINE PODCAST!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

While this lifestyle can be exciting and rewarding, it also comes with its challenges. Digital nomads have to deal with issues such as finding reliable internet connections, managing their finances and taxes across multiple countries, and dealing with the loneliness that can come with being away from home and friends for long periods of time. Nonetheless, this trend is rapidly growing and many people are choosing to pursue this lifestyle.   Here are my criteria for the DIGITAL NOMAD LIFESTYLE: MONEY/ Income Biking everywhere  No car necessary Fresh market within biking Water views  Pool Internet Immersion in Culture  Language is accessible, somewhat easy to use!!! European Portuguese is tricky.. Digital nomads are often attracted to this lifestyle because it allows them to experience new cultures and lifestyles, meet new people and gain new perspectives while still maintaining their professional lives. They are able to work from anywhere in the world as long as they have an internet connection and a laptop. Learn the culture. Portuguese are VERY POLITE Bureaucracy:  very slow as to processing anything! It's very common to see the Portugese idly chatting even at checkout.  https://remote.co/   Kundalini Yoga https://youtu.be/XKkrT8TFnVE Conquer your Fear of the Future WEDDING PRESENT WINES Billecart - Salmon, A luxury champagne- the pinnacle of Champagne. The rose' $85 -  $100+.  The rose is blended 20% Pinot Meunier, 30% Pinot Noir, 50% Chardonnay.   Blanc de Blanc 100% Chardonnay.  A blend of Chardonnay from the five Grand Crus. . $85- $90.00 Domaine Philippe Colin Chassagne Montrachet, $86- $97.00. Vine age 35- 40 years. All estate fruit.  Chassagne Montrachet is feminine in style, delicate and refined elegance Domestic Napa Valley - Scarecrow, Monsieur Etain,  These two wines are crafted from grapes grown on the J. J. Cohn Estate in Rutherford, Napa Valley,  blend contains Cabernet Sauvignon, Malbec, 1% Petit Verdot. 2700 cases were bottled in April, 2021.     Very rare but accessible wine Learn the history of the labels and the connection to the Wizard of Oz here:www.scarecrow wine.com.  $350.00 Scarecrow. M.Etain is the second label. $257 ZD WINES ZD Wines Rutherford Estate Vineyard This small, 3.2 acre vineyard is on the Silverado Trail    RIDGE Estate  https://youtu.be/EYN5oJcp1PU    My Favorite Things Favorite Things  Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURS My E created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp   Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us @valeriehail56  

Dry Creek Valley has been one of my favorite grape growing regions since my arrival in California. The wines are world class,and Dry Creek Vineyard has led the way over the course of many decades.Our feature today is the 2019 Benchland Meritage from Dry Creek Vineyard. We will look at the winemaker's tasting notes,and other great information on their website. drycreekvineyard.com Winemaker Notes: This exquisite Meritage was inspired by our decades of working with Bordeaux varietals planted in the different districts and vineyards within Dry Creek Valley. This delicious blend features fruit from specific vineyard sites in Dry Creek Valley that highlight the unique soils, microclimate and terroir of our home appellation. This 2019 vintage is a full and complex wine that's an absolute pleasure to drink. Aromas of black currant, black cherry and plum waft from the glass. As the wine opens up, it reveals aromas of toasty cedar, fennel and nutmeg. On the palate, the wine is plush with fine tannins and full of luxuriant flavors of blueberry, mocha, fine leather and thyme. The finish is seamless and well-integrated. This wine will age beautifully and develop in the bottle for years to come. BLEND: 69% Cabernet Sauvignon, 16% Cabernet Franc, 11% Petit Verdot, 4% Malbec FERMENTATION: 10–17 days in fermenters at 82–88˚F; pumped over twice daily BARREL AGING: 20 months in Hungarian and French oak; 35% new oak HARVEST DATE: October 9–22, 2019 SOIL: Sandy and clay loam VINE AGE: 1–2 tons per acre Explore Our Vineyards Our family has been growing grapes in Dry Creek Valley for nearly five decades, driven by the desire to produce appellation-focused, terroir-driven, varietal-defining wines. We believe in crafting our wines in the vineyard, with healthy soil and flourishing vines, so there is minimal intervention when the fruit is brought to the winery. Primarily known for Zinfandel and Sauvignon Blanc, our home appellation has become an undiscovered gem for Cabernet Sauvignon and Bordeaux varietals. We are proud that our 185 acres of estate vineyards are 100% certified sustainable. We walk the land, replenish the soil naturally, and make multiple pruning passes throughout the growing season to ensure that our grapes are balanced and delicious when they reach their peak ripeness. Using the sun as our guide and Mother Nature as our partner, we carefully manage our vineyards to ensure the highest standards of quality for each vintage. We have a great audio feature with Don Wallace! Please click on the link at the bottom of this page and join us. Cheers! Click here and join us as we enjoy great food and wine .

This is a very interesting feature with Don Wallace. We have covered many of the incredible wines from Dry Creek vineyard,and now movew into The Mariner 2019 from Dry Creek Valley. As we always do we will check out the tasting notes and idems of interst from the website of this world class winery. drycreekvineyard.com. Winemaker Notes: The Mariner is a powerful, yet elegant Meritage made in the tradition of some of the world's greatest Bordeaux blends. We call this proprietary blend “The Mariner” because just as a mariner navigates his ship, so too must our winemaker navigate his way through a vintage. The grapes for this delicious Bordeaux-inspired blend come from several of our most prized estate and hillside vineyards in the Dry Creek Valley. At first swirl, the wine displays aromas of black currant, black cherry and blackberry. Several more minutes reveal hints of cardamom, white pepper, cumin and dried herbs. The palate has dark berry flavors along with earthy complexity and savory tones. It finishes with notes of mocha, marzipan, fine leather and black tea. Good acidity will help this wine to age beautifully for years to come. BLEND: 61% Cabernet Sauvignon, 18% Merlot, 11% Malbec, 8% Petit Verdot, 2% Cabernet Franc FERMENTATION: 12–17 days in fermenters at 82–88˚F; pumped over twice daily BARREL AGING: 20 months in French and Hungarian oak; 46% new oak HARVEST DATE: September 27–October 24, 2019 SOIL: Hillside vineyard with gravelly soil, iron-rich VINE AGE: 20+ years Each and every grape is grown on one of our estate vineyards or by one of our longtime growing partners. In our 100% certified-sustainable estate vineyards, we walk the land, replenish the soil naturally, and make multiple pruning passes throughout the growing season to ensure that our grapes are balanced and delicious when they reach their peak ripeness. We have cultivated relationships over the past five decades with small, local family farms and worked with them extensively for the best results possible. It is not an exaggeration to say that we know every hand that touches the grapes. Please visit their website,and also make plans to visit the great town of Healdsburg in the very near future,and plan to spend some time at this amazing winery in the heart of the Dry Creek Vineyard! please click on the link below,and you can listen to this great audio feature with Don Wallace and myself. Click here and join us as we enjoy great food and wine .

Chalk Hill Estate Vineyards & Winery located in the Russian River Valley AVA in Sonoma County, California, is one of California's premier producers of luxury wines. Founded in 1972 by Fred Furth, Chalk Hill was acquired by Foley Family Wines in 2010. Under Bill Foley's leadership, Chalk Hill continues to promote the Chalk Hill AVA as one of the top winegrowing regions in California. The unique topography, climatic and geological diversity of Chalk Hill creates an environment that allows for a wide range of varieties to be grown on the estate including Chardonnay, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, Carmenère, Syrah and Semillon. The 1,300 acre iconic Sonoma estate includes around 300 acres of vineyards, a winery, a hospitality center, culinary gardens, equestrian pavilion, ponds and a wilderness area.

In today's episode, Shelley and Phil sit down with L'Ecole No. 41 Winemaker, Marcus Rafanelli, and taste through four wines produced from the little schoolhouse winery. L'Ecole No. 41 was the third Walla Walla Valley Winery and the 20th in the state of Washington. They are celebrating 40 years of making delicious wines and we get to learn all about the story behind this notorious winery! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2021 L'Ecole No 41 Sémillon, Columbia Valley - $17

We are tasting the Michael David 2019 Inkblot Petit Verdot wine. This wine is as dark as a stormy night with spring-like scents of lilac. Typically, a blending grape with other Bordeaux varietals, this time it is showcased on its own where you can taste the dark black fruit flavors and contemplate the Rorschach-style image on the label. I'll also give a primer on the Lodi wine AVA and talk the characteristic Lodi flavor. Researching the producer, Michael David Winery, we'll learn about the “Lodi code” which is one of the most comprehensive wine sustainability certifications.   Producer's website: https://michaeldavidwinery.com/about/ Lodi wine website: https://www.lodiwine.com/About/Place/Viticultural-Area   Send feedback to timetotastetx@gmail.com Check out the Instagram: https://www.instagram.com/timetotastetx/ Visit our website: https://www.timetotastetx.com Intro-Outro music by GabrielDouglas from Pixabay

The Most Difficult Speech to Make is About Ourselves Reasons being:  We wing it, we don't prepare, we don't use notes and we don't practice an organized delivery.   This is why many speakers actually FREEZE at the podium when speaking about themselves.   The “ assumption “ is that they don't need to prepare because they already know everything about themselves to tell.. Many times the biographical speech is a rambling hot mess.   Here are a few suggestions to help you be a success at the podium: ( and by the way, when you do a presentation, you are the walking, talking business card for you and your company)   A good speech has an introduction where you tell your audience what you will be presenting. Use two or three topics maximum to let the audience know what to expect from your speech.  I like to use a short, simple joke in my bio speeches. A question to the audience also works.  You want to do something to get their attention in the first minute or two of your presentation.  In the body tell them about your two or three points in a concise manner. Don't ramble. Be prepared to entertain, enlighten. Conclusion- wrap it up by a summary of your points I create a course that helps people with their fear of public speaking  https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout   Kundalini yoga https://youtu.be/l9t4cROvEkA HARIPRAKAASH is back. 3 minute kriya on overcoming addiction.  Doesn't have to be drugs and alcohol folks. I'm addicted to chocolate! Made in meditation  www.madeinmeditation.org free virtual classes with an infusion of art projects. Both teachers have specific classes for children. FREE WINE GLENELLY ESTATE WINES Lady May Estate ReserveChardonnay butterscotch on the nose. The palate is lush and the creamy texture is underpinned with beautiful mineral notes of toasted almond and vanilla. The finish is fresh with great minerality and with a nervous energy about it.   The Estate Reserve Cabernet  is the signature red blend of Glenelly. Combines Syrah with Cabernet  Merlot, Cabernet Franc and Petit Verdot. The blend is different with every vintage. Our premium range features a beautiful red Bordeaux blend and a wooded Chardonnay.  Glass Collection UNOAKED CHARDONNAY SYRAH MERLOT CABERNET SAUVIGNON CABERNET FRANC LE ROSE DE MAY    MY FAVORITE THINGS Fear of Public Speaking mini course: “It's All In Your Mind “ series MINICOURSE created by Valerie Hail.  Choose one class $57  Six classes $237  https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout Crowdfunding support for FEAR OF PUBLIC SPEAKING mini courses https://ifundwomen.com/projects/fear-public-speaking-mini-courses Masterclass to create your online course https://imonline.samcart.com/referral/24cclive/mP9iBKaKULc8ktmx   www.dolphinlandings.com GIFT CERTIFICATES    https://www.sootheoursouls.org. WELLNESS WEDNESDAY every fourth Wednesday of the month in Treasure Island, Kerry KOPASEK holds a meditation class that includes a fun art    www.chezvalerie.us @valeriehail56 vahail1956@gmail.com If you have a fear of public speaking, I can help with one class: https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout

Christi & Alex  get into a bargain with the devil & taste wine from Napa Valley's Youngest AVA. (BTW- An "AVA" is an American Vinticultural Area- which is a geographically defined chunk of land used for growing grapes that has been defined as such because of it's special attributes. The soil, the sun, the elevation, the shape of the land- all of what makes the grapes grown there special.)  All of which part of what makes this wine it's own, unique thing! So pop in the earbuds, pull open a bottle, and let's Drink Something AMAZING!Winemaker NotesAromas of fresh herbs, pungent cedar, and forest swirl in the glass with more delicate floral notes, black pepper, bittersweet chocolate, and crushed rock On the palate, a little brambly-vine quality clings to blackberry flavors, and warmly spiced dark plum is layered with fresh herbs for a lively, sweet-savory balance. Fine tannins yield satisfyingly rich, velvety textures, while vibrant acidity keeps you coming back for another sip.Faust Winery ( @FaustWines )At Faust, we seek to express the complexity of Cabernet Sauvignon and the diversity of the Napa Valley by sourcing from our estate vineyards in Coombsville and Rutherford as well as from small lots on Atlas Peak, Mount Veeder and Howell Mountain. The culmination of these exceptional appellations results in a prodigious expression of Cabernet Sauvignon.2020 Faust Cabernet SauvignonNapa Valley  AVA, California85% Cabernet Sauvignon 15% Merlot, Petit Verdot & Cabernet Franc20 months in French Oak - 25% new oak14.9 % abv$59.99 average price Buy The Wine #Wine, #RedWine, #Somm, #SpokaneSomm, #Sommelier, #DrinkSomethingAmazing, #WineEducation, #WinePodcast, #faustwine, #faustwinery, #coombsville , #vineyards,  #napavalley, #napa, #winemaking, #grapegrowing, #napawines, #faust, #drinkfaust, #faustwines, #grapes, #wine, #winegrowers, #napavalleywinerySupport the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Cracking the Code for Women and Men Mat Bogs shares relationship techniques that are universal in their information. The reason being is that we all want to have better relationships with our loved ones.  We even want better relationships at work. Here are the universal truths that he addresses:  Give Patience, Give Compassion, Give Attention. Last week I covered Patience. To learn compassion is not easy. We think it's sympathy and a sign of weakness to give and accept compassion. Not so.  It takes strength, kindness and understanding to show compassion to another person.   The best way to do this is learn their back story.  You do not need to divulge into TMI, Too Much Information! GIVE compassion can be to  a person or employee who is in that “dark night of the soul,” You know, those periods when everything seems to crumble beneath your feet. Principles that help you find peace and healing even in the darkest of moments. Try to realize their pain..  For those who are experiencing a difficult time even at work, we want to seek support.   Next recognize your grief and other emotions. It's important to accept it.  Cracking the Man code EBOOK GIFT: https://go.lifemasteryinstitute.com/i/?p=Vahail&w=AFF5FemeBook1811 I believe that my supervisor expressed anger because it was impossible for him to be compassionate or show empathy to me - because it is not “ appropriate “ in his old fashioned world to be compassionate with an “ employee “. As a result of his old ways.. he lost one of the best sales gals ever! Kundalini yoga Kundalini yoga -HARIPRAKAASH  OPEN THE HEART CENTER ❤️

Today on Long Island Tea, Long Island's sweetheart Elisa Distefano cohosts with Kristen and Sharon. The ladies are showing off our new handprinted “How You Doin” mugs from Simply Made Greetings. (Get yours on shop.discoverlongisland.com. Limited supply) As we wind down wellness January, Elisa brings some crystals for positivity, protection, and wellness, and Kristen and Sharon share some of their favorite wellness items they've put on our Amazon page, including items talked about in previous episodes at amazon.com/shop/discoverlongisland. Elisa spills the tea on her switch from News 12 to Newsday TV, being a mom, the restaurants she owns with her husband in Point Lookout: Mo'nelisa and The Point Bar & Grill, the highs and lows of being a media personality, and the added pressure of social media. Elisa tells a hilarious story about an incident that happened while live on TV, and why she was grateful social media wasn't around yet! Elisa shares her experience being interviewed in a magazine about the importance of supporting other women. Today's Wine of the Week is Raphael Winery- La Fontana, a Bordeaux blend comprised of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, & Petit Verdot, velvety and balanced. The ladies also share some #LongIslandLife- another TV fimed at Oheka Castle, Long Island getting its own Iron Man competition, and how to support local businesses this Valentines day. And they close the show with some Celebritea- a senior citizen version of The Bachelor, Paris Hilton having a baby via surrogate, and Anna Delvey in a new series. Follow Elisa DiStefano:@ElisaDiStefanoTVhttps://elisadistefano.com/And on Newsday TV, streaming soon#LONGISLANDLIFESupport Local This Valentines Day. Date night and gift ideas that support Long Island businesses:https://www.discoverlongisland.com/blog/Long Island Events2/2: Senior Crafts at Jones Beach Energy and Nature Center2/3, 90's Alt Rock Night at Suffolk Theater 2/4 Long island Nets Game2/4 CRESLI Cruises on R/V Peconic to View Seals in Shinnecock Bay Begin2/4 Chocolate and Wine Pairings MTA Away at Harmony Vineyards2/5 Valentines Makers Market at Allegria Hotel2/5 North Fork Chili Cook Off at Greenport Harbor BrewingASK US ANYTHING!DM us on Instagram or email us at spillthetea@discoverlongisland.com.TAG US!@DiscoverLongIsland and @LongIslandTeaPodcast and join the conversation!WINE OF THE WEEK:Raphael La Fontanahttps://www.raphaelwine.comLong Island Tea is sponsored by Long Island Wine Country. Visit https://liwines.com/TEA TIME:Check out our Amazon Affiliate link:www.amazon.com/shop/discoverlongislandWATCH US:And SUBSCRIBE on YouTubehttps://www.youtube.com/DiscoverLongIslandNYFOLLOW US:Follow The Long Island Tea podcast on:Instagram: https://www.instagram.com/longislandteapodcast/Facebook: https://www.facebook.com/Long-Island-Tea-Podcast-101538728517461Twitter: https://twitter.com/longislandteapodcastWRITE TO US:Email spillthetea@discoverlongisland.com if you are interested in collaborating with us, need some "uncorked advice"or if you just want to say “How you doin?”RATE AND REVIEW US:Be sure to leave us a 5 star rating and review on Apple podcasts: https://podcasts.apple.com/us/podcast/long-island-tea/id1538642018WEAR US:Shop Long Island gear at https://shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

My pal Jason Priestley and I have stepped into the world of wine. The difference is, we're not consumers,  we're partners with winemaker Michael Mosny at Winemakers Cut in Oliver, BC. Jason for several years had been an investor in Black Hills Winery, the maker of the iconic Nota Bene. After the sale of Black Hills, I continued to search for exceptional terroir capable of producing a peerless Bordeaux-style blend. Throughout this journey, I merged paths with Terry and then Michal. Together, we questioned what we already know, over and over again,” said Priestley. “After looking everywhere, all roads lead to one answer and the answer is once again in the Okanagan. This time, the difference is in the details, with a focus on elegance and finesse.”   “I heard about Canadian wine for the first time from Terry and Jason's international television show, Hollywood and Vines TV, and it quickly became my passion  They are the reason why I decided to move here with my wife in 2012 and make wines in the Okanagan Valley.”   Slovakian-Canadian Michal Mosny is the proprietor of Winemaker's CUT, an acclaimed winery based in the District Wine Village in Oliver, BC. Q&A started rolling out in November of 2022. It's just now starting to show up on select wine store shelves and restaurant wine lists.   It's a Bordeaux-inspired blend .. 45% Cabernet Sauvignon 38% Merlot 13% Cabernet Franc 4% Petit Verdot   100% Yummy!   Here's the first Q&A gabfest on The Mulligan Stew Podcast  

 Jean-Baptiste Cordonnier, viticulteur au Château Anthonic à Moulis-en-Médoc depuis presque 30 ans, issu d'une famille de courtier-négociant, a démarré sa carrière en Afrique après une formation d'ingénieur agronome, spécialisé en « Eaux et forêts ». Lorsqu'il revient au domaine en 1993 pour prendre la suite de son père (qui avait acheté ce domaine en 1977), il réalise les dégâts infligés par la viticulture conventionnelle. Il commence par introduire des pratiques plus respectueuses de l'environnement

With Christmas around the corner we put together a list of some of our favorite wines for the holidays. The Federal Reserve's aggressive interest rate hikes hasn't slowed the uptick in wine prices. It can be fairly easy to blow up your wine budget with just one or two bottles of splurge purchases. Most of the wines on our list can all be had for under $35. Searching for one wine that pleases everybody is a fools errand. It's invariably better to select a variety of wines, open them all at once and let your guest choose what they would like to drink. There are plenty of wines here to please even your most finnicky guests. Thanks for listening to our podcast and Happy Holidays.2019 Château Vitallis Pouilly-Fuissé Vielles Vignes - Father and son team Denis and Maxime Dutron use Chardonnay from their oldest parcels, some as old as 85 years of age to craft this beautiful White Burgundy. 100% Chardonnay, natural fermentation, left on the lees for a year, 70% stainless steel the rest in barrel. Taut and mineral, with green apple and grapefruit. A distinctive Macon that may bring the ABC (anything but Chardonnay) crowd back into the fold. $272019 Ramey Russian River Valley Chardonnay - In contrast to the former old world Chardonnay the Ramey's make a 100% Chardonnay using a plethora of the old world techniques. Whole cluster pressing, native yeast barrel fermentation, lees aging, malolactic fermentation and light fining sans filtering. Baked apple and pear notes complement the layers of savory oak and baking spice. Beautifully textured and balanced. $38 2021 Joel Gott Sauvignon Blanc - A perennial crowd pleaser the grapes for this Sauvignon Blanc are sourced from all over California. Its style remains remarkably consistent from year to year. Ripe melon and white peach aromas jump out of the glass. Lemon and lime flavors work well with the clean mineral finish. $122020 Michel Delhommeau “Harmonie” Muscadet Sèvre et Maine Sur Lie - Michel and Nathalie Delhommeau farm the Melon de Bourgogne grapes for their Muscadet in the volcanic rich soils of the Loire Valley in northwest France. After fermentation the wine spends 5 months “Sur Lie” (in the tank on the lees). Lemon, apple, fresh and vibrant with a bracing minerality and tingling acidity on the finish. This Muscadet calls out for fresh oysters on the half shell and other light seafood dishes. $17 2021 Quivira Rosé Wine Creek Ranch - Cranberries, rhubarb and strawberries aromas compliment the zippy acidity of this 70% Grenache, 11%Counoise, 9% Mourvèdre, 5% Petite Sirah blend. Made with organically grown grapes. $202020 Concerto Reggiano Lambrusco - Most of us have never served a dry red sparkling wine. Here's your chance to wow your guests. Concerto, made from 100% Lambrusco Salamino comes in an attractive bottle that is shaped like a bowling pin. The grapes are organically farmed. When poured into a glass you get a beautiful purple froth. Dark ruby red in color the wine taste of raspberry and strawberries with hints of licorice. It's completely dry on the palate with a fresh zippy clean finish. Serve it slightly chilled not cold. $30Frederic Magnien Crémant De Bourgongne Blanc De Noir - If you love Champagne but you need to watch your coins a bit more closely try exploring sparkling wines from other regions of France. French sparkling wines that use the traditional method and are made outside of the Champagne region are called Crémant. This 100% Pinot Noir from the Burgundy area can be served as an aperitif and also has the body and weight to be served throughout a meal. A light amber color, very fine bubbles, aromas of bing cherries and strawberry. Champagne quality without the sticker shock. $202019 Siduri Russian River Valley Pinot Noir - The consistency of the Siduri brand which was acquired by Jackson Family Wines several years ago continues unabated. Adam Lee may no longer be the winemaker but the assertive and beautiful Pinot Noir style he pioneered continues. Black cherry and spicy raspberry flavors on the palate, medium in length with good acidity. A very attractive entry level Pinot Noir. $302020 Bedrock Wine Co. Old Vine Zinfandel - Morgan Twain-Peterson crafts this deep ruby colored wine from old vineyards (some 100+ years old) throughout Sonoma County. Made with native yeast fermentation and aged in French and Austrian oak puncheons and foudres. In the glass black and red fruit, lavender and pepper aromas. On the palate black plums, a round texture with good acidity and length. Drink and enjoy this youthful Zinfandel now and do yourself a favor and save a few bottles for the next few years. $222019 Hess Collection Allomi Napa Valley Cabernet Sauvignon - This 79% Cabernet Sauvignon 9% Petite Sirah 5%Malbec 4% Merlot 3% Petit Verdot blend comes from the Allomi vineyard in Pope Valley of northeast Napa Valley. Black and blue fruit, tobacco and oak lead the way for this seemlessly integrated full bodied red. A cushy textured mouthfeel with a long finish. $302019 Obsidian Ridge Lake County Cabernet Sauvignon - 94% Cabernet Sauvignon 2% Petit Verdot 2%Malbec 1% Petite Sirah 1% Syrah. Grown in the volcanic rich soils of the Red Hills of Lake County the wine is aged for 18 months in Hungarian oak barrels. Black fruit, black cherry and vanilla, full bodied and tannic. $35 Show LInks:Best WinesColumbia Winery Tasking RoomLets talk with Maureen DowneyAMOS Electric Autonomous Tractor Tour Visits LodiMendoza declares emergency after late season frostFreak frost hits Argentinian vineyards as Mendoza declares emergencyE & J. Gallo Winery Announces Acquisition of Denner Vineyards in Paso Robles AVAhttps://www.sfchronicle.com/food/wine/article/carlo-trinchero-arrest-17584624.php

In this show we welcome back Édouard Miailhe, proprietor of Château Siran in the Margaux appellation of the Médoc (he was on Episode 391, as part of our Médoc series, discussing his role as the president of the Margaux appellation and a small bit about the Château). He joins to talk about many things that we didn't cover in the first show, and the exciting things happening now, including the fact that Château Siran's 2018 vintage was named the #1 wine of 2021 by Wine Enthusiast Magazine! Édouard Miailhe, owner of Château Siran, photo by Wine For Normal People After meeting Édouard in person, tasting the wines, and seeing what is happening at Siran, I agree that magazine made the right decision. Siran has some of the most vibrant energy in Bordeaux and some of the best wines. And Édouard is really just getting started.   Château Siran In addition to this, the show covers something we did not at all address in the first show: the role of the Miailhe family as discussed in the book “Wine and War” by Donald and Petie Kladstrup. The book was written two decades ago but is still a fantastic read. In our first conversation, Édouard never mentioned that his family's bravery, sacrifice, and dedication to wine and the essence of being a Frenchman during the war makes them some of the bravest, most empathetic, clever, and principled families in the wine world.   Here are some of the things we discuss in the show: Édouard chronicles his family history in the Médoc, and how they came to manage Château Siran through family ties in 1888, with wine broker Fréderic Miailhe.     We talk about how his great grandfather Édouard Miailhe and great uncle, Louis Miailhe, saved many prestigious Left Bank properties from bankruptcy and ruin -Pichon Lalande, Coufran, Dauzac, and part of Château Palmer in the early 1900s through investments that others were unwilling to make. Château Siran I make Édouard discuss his family story in World War II. We discuss weinführers, the invasive and destructive nature of the German troops in Bordeaux, and how his family saved the lives of two Italian Jewish families by sheltering them at Château Palmer, until they were able to get papers to smuggle them out of the country. We discuss how the continued acts of patriotism through investment and saving French wine properties in Bordeaux led to the signed picture of Winston Churchill that is at Château Siran.   Édouard discusses his aunt, May-Eliane Miailhe de Lencquesaing, who played a role in helping keep the Jewish family alive, became an icon in Bordeaux wine, and later moved to South Africa and started her own brand. Édouard and I discuss his view on women in wine and his family's unflagging support of women through the decades. Marjolaine Defrance, Édouard Miailhe, Charlotte (hospitality manager)   Édouard talks about how the right investments in the vineyard and winery, and the right enologist (a very young, talented, Marjolaine Defrance) led to Château Siran being the number one wine in the world according to Wine Enthusiast Magazine.   Siran's 160th anniversary bottle   Édouard talks about the revival of original art on the labels of Château Siran. His parents began the tradition of picking a theme for the label that reflected the events of that particular year. The bottles were pieces of art, but also were easily recognizable because of the moment in time they represented. Édouard has revived the tradition for the 2020 vintage, with Frederica Matta, the French and Chilean artist representing the difficult year of isolation in Covid, but the uplifting part of reconnecting with nature, and being grateful for its sights and smells. Revival of the artist label with the 2020 vintage. Art by Frederica Matta, photo courtesy of Ch. Siran   We end by discussing some of Édouard's worries about climate change but also about his hopefulness about the ever-improving quality of Margaux wines and how the appellation seems to be working together better than ever before, a great thing for them and for those of us who drink their wines.   My opinion: Château Siran is a very unique and delicious bottle of wine and extremely well-priced for what it delivers. The addition of Petit Verdot in the wine makes it unlike other wines you may have tasted and it is well worth it to buy it, hold it and taste the beauty in the bottle!! _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

This week we're visiting a new state for the podcast - Virginia. When it comes to Virginia distilleries, you'll probably think of A. Smith Bowman or Mount Vernon first, but Ironclad should be your next visit.  Owen King, distiller and son of the distillery's founder, is playing with corn and mashbills the same way Middle West, Mammoth, and other innovators are exploring. Some of it isn't ready for market - he's dedicated to at least four years in the barrel, then however long is needed afterwards - but some of it is, like the Monitor Blend and Old Kernel.  Then there's the finishes - if you find a Petit Verdot, shout me out immediately - and the story itself. Newport News, VA is home to aircraft carriers and a huge US Navy presence, plus the story of the Monitor itself.  Owen is passionate about making the best and most creative whiskey in Virginia - and he just might be succeeding.  _________________ Before we jump into the interview just a few quick notes: If you haven't joined the Patreon community yet, please consider doing so! The $5 tier has access to the Patreon-only segment called “Under the Influencer”, where some of your favorite YouTubers/Instagrammers/Podcasters and more join me to talk whiskey, life, and influencing. This tier will also have priority access to upcoming barrel picks, including one coming up in partnership with the This is my Bourbon Podcast.  The $25 tier - for people who really want to propel the pod and website forward - will have the same benefits as the $5 tier plus right of first refusal to join me on future barrel picks, access to bottles I'm sent to taste and review, and more. The first three boxes of samples have already been sent!  You can still support for as little as $1 a month if you'd like to stay up to date with these changes and news about what we've got coming up.  Finally, please do like and subscribe on Apple Podcasts, Spotify, or wherever you're listening - it really helps the Whiskey Ring Podcast move up the rankings.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Thanks for reading! Now here's Owen King of Ironclad Distillery. Ironclad Distillery Ironclad Distillery Website Ironclad Distillery Twitter Ironclad Distillery Instagram Ironclad Distillery Facebook Ironclad Distillery Reviews Ironclad Flying Fox Winery Cask-Finished Bourbon Whiskey Review Ironclad Distillery The Monitor Blend High Wheat Bourbon Whiskey Review Ironclad Distillery The Old Kernel Straight Bourbon Whiskey Thanks to our Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter Thanks to our Sponsor, Scotch Malt Whisky Society SMWS Website SMWS of America Website (Use code WRP for 20% off your membership!) SMWS/A Facebook SMWS/A Instagram SMWS/A Twitter SMWS/A YouTube

Today on Long Island Tea, Bri and Michael are guest-hosting while Kristen is in India. The three are sipping Raphael Vineyards La Fontana, a Bordeaux style red blend. They recap their weeks, Sharon recaps her 40th birthday. Bri talks about being a “30 under 30” recipient at the Destinations International Conference. Michael talks about his fun travels following Lady Gaga on tour. With Labor Day around the corner, it may feel like summer is coming to a close, but September is one of the best months of the summer. There are so many events going on over Labor Day weekend and even after. Plus the water is warmer and the crowds and traffic have died down, this is the time to be on Long Island. Of course the 3 have some celebriTEA to spill as well. Plus Bri gives our HotTeas a dating life update. #LONGISLANDLIFEShinnecock Powowhttps://shinnecockindianpowwow.com/Long Beach Arts in the Plaza:https://www.artsintheplaza.com/Huntington Lighthouse Music Fest:https://www.huntingtonlighthouse.org/music_festBethpage Polo at the Parkhttps://meadowbrookpoloclub.com/Six Harbors Brewery Clam Bake:https://sixharborsbrewingcompany.com/event/summers-end-labor-day-clam-bake/Flynns Labor Day Closeout Party:https://www.flynnsfireislandny.com/events-one/labor-day-close-out-partyMiss Fire Island Pageanthttps://www.grovehotel.com/MissFireIslandPageantAnd For more end of summer events, check out our Endless Summer Blog post:https://www.discoverlongisland.com/endless-summer-long-island/ASK US ANYTHING!DM us on Instagram or email us at spillthetea@discoverlongisland.com. Tell us what you want to hear! Whether it is Long Island related or not, the ladies are here to spill some tea with you!ABOUT LONG ISLAND TEA:For more details on our show, visit https://discoverlongisland.com/tea.TAG US!@DiscoverLongIsland and @LongIslandTeaPodcast and join the conversation!WINE OF THE WEEK:Raphael Vineyard and Winery: La Fontana: A Bordeaux blend comprised of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, & Petit Verdot. This is a balanced, full bodied wine full of complexity and flavor, softened by velvety tannins. https://www.raphaelwine.com/Long Island Tea is sponsored by Long Island Wine Country. Visit https://liwines.comTEA TIME:Kristen and Sharon's recommendations are listed on Amazon!Check out our Amazon Affiliate link:https://www.amazon.com/shop/discoverlongislandWATCH US:And SUBSCRIBE on YouTubehttps://www.youtube.com/DiscoverLongIslandNYFOLLOW US:Follow The Long Island Tea podcast on:Instagram: https://www.instagram.com/longislandteapodcast/Facebook: https://www.facebook.com/Long-Island-Tea-Podcast-101538728517461Twitter: https://twitter.com/longislandteapodcastWRITE TO US:Email spillthetea@discoverlongisland.com if you are interested in collaborating with us, need some "uncorked advice"or if you just want to say “How you doin?”RATE AND REVIEW US:Be sure to leave us a 5 star rating and review on Apple podcasts: https://podcasts.apple.com/us/podcast/long-island-tea/id1538642018Kristen and Sharon will read their favorite reviews on a future episode.WEAR US:Shop Long Island gear at https://shop.discoverlongisland.com Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

What is your Core Purpose? - Shae Frichette, Co-Owner; Frichette Winery | Riderflex - Recruiting & Sourcing Shae Frichette is the Co-Owner of Frichette Winery, a family owned boutique winery in the Red Mountain AVA in Washington State. Prior to starting Frichette Winery, Shae lead the Organizational Development Function for Stanley Black & Decker - HHI where she designed Leadership Development Programs for associates in four countries. Frichette Winery is located in the Red Mountain AVA in Washington State and feature premium wines including Semillon, Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot and Syrah. Frichette Winery produces 3.000 cases annually with over 97 percent sales direct to consumer and a strategic plan to grow to 3,500 cases by year 2023. Frichette Winery: https://www.frichettewinery.com/ Watch the Full Interview: https://youtu.be/wepQvtbw_kU On the Riderflex podcast, CEO Steve Urban interviews some of the most successful entrepreneurs, CEO's, and business leaders. Hear them tell the "REAL" stories of what it's like to start and lead businesses. Riderflex is a national, Colorado based, premier headhunter, RPO and employment agency; recruiting and searching the top talent for staffing your teams. Top Executive Recruiting Firm - https://riderflex.com/ Podcast sponsor: Marketing 360 is the #1 platform for small business and it's everything you need to grow your business. marketing360.com/riderflex #ShaeFrichette #FrichetteWinery #winemaking #podcast #interview #entrepreneur #ColoradoRecruitingFirm #TopExecutiveRecruitingFirm #staffingagency #employmentagency #headhunter #recruitingfirm #staffing #staffingfirm #Denver #Colorado #National #Riderflex --- Support this podcast: https://anchor.fm/riderflex/support

“When smoke impact in the vineyard is great enough to impact the fruit and causes inferior wine, then we start calling it smoke taint.” explains Anita Oberholster, Professor Cooperative Extension Enology in the Department of Viticulture and Enology at the University of California, Davis. During a wildfire event, the lignin in vegetation is broken down, releasing volatile phenols. While there are naturally occurring phenols in grapes, this release causes an excess which can impact the final product. Some tainted wines smell like camp fire, smoky, BBQ, and even bacon. New research shows there is an aftertaste, an aroma you perceive in the back of your throat, that creates that ash tray character. Fruity aromas natural to some varieties can mask smoky aromas quite well. While green aromas like green pepper bring out the undesirable smoky traits. Some varieties may stand up to smoke taint better than others but there has not been a definitive research project on this yet due to the complexity of the testing process. Barrier spray research is still in its infancy. Early testing shows that barrier sprays need to be used preventatively. One trial showed a slight impact that could make a positive difference in a light smoke taint situation. The additional challenge with sprays is that they need to be washed off which uses a lot of water. Listen in for Anita's number one tip for growers. References: Anita Oberholster, UC Davis Viticulture and Enology Webpage Key Information on Smoke Effect in Grapes and Wine: What can be done to identify and reduce smoke effect in grape and wine production? (Western Australia Agriculture Authority) Grower-Winery Contracts and Communications about Smoke Exposure to Oregon's 2020 Wine Grape Harvest SIP Certified Step-by-Step: How to do small scale fermentations Sustainable Ag Expo November 14-16, 2022 | Use code PODCAST for $50 off The Australian Research Institute Smoke Taint Resources Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan  0:00  And with me today is Dr. Anita Oberholster . She is Professor of Cooperative Extension, enology in the department of Viticulture and Enology, UC Davis. And today we're gonna talk about smoke taint. Welcome to the show.   Anita Oberholster  0:11  Thank you. Thank you for having me.   Craig Macmillan  0:13  This is a problem that has gotten a lot of attention in the last few years in California, I think a lot of us was surprised to find out it's been a topic of conversation in Australia for much longer than that. And yet, we still have a lot of questions. And we still don't have a lot of answers. But we're making progress. We're learning more about this. So first off, can you define what smoke taint is?   Anita Oberholster  0:35  Sure. So the first thing I would want to say is that, you know, when a vineyard is exposed to smoke, we talk about smoke impact, this potential smoke impact. Smoke taint is actually a sensory term. So that is when you have something that causes a decrease in quality or fault in the wine, then we start calling it taint. So when smoke impact in the vineyard is great enough that it impacts the fruit in such a way that it makes wine that is inferior and has a fault, then it is smoke taint. So smoke impact in grapes causes potentially smoked taint in wine. That clear?   Craig Macmillan  1:16  Absolutely. So there would be smoke impact then, as a standalone, what would be smoke impact?   Anita Oberholster  1:21  Okay, so smoke impact would be that there was fresh enough smoke that the grapevines were exposed to that the grapes absorb some of the volatile phenols coming from the smoke, so that it's more than normal. So smoke impact would be there were some absorption that took place. So grape composition is not totally what it was before smoke exposure, that would be smoke impact.   Craig Macmillan  1:47  And then smoke taint is what happens when you turn it into wine. The aromas that you get from that?   Anita Oberholster  1:51  Yes, and if the smoke impact was enough, because if you only have a little bit of absorption, that may still be a result in a wine that has no problems, right. So the smoke impact has to be at a certain significant level before we see a problem in the wines. So it's very important to know just a little bit of absorption do not always equal a problem in the winery.   Craig Macmillan  2:16  What kinds of aromas in terms of like descriptors and also then what kind of compounds, their aromas are compounds, what kind of compounds are we talking about?   Anita Oberholster  2:27  Okay, so I'm gonna get a little bit scientific.   Craig Macmillan  2:29  Do it please.   Anita Oberholster  2:30  So if you think of smoke, right, if we think a wildfire smoke, you have a lot of vegetation burning . So 15 to 25% of wood is lignin now lignin is what give celery its crunch, okay, so it's what it's the fiber you food. It's what gives wood its structure, its hardiness. When lignin burns, it actually release a lot of compounds. When it breaks down, we call thermal degradation. It releases a lot of compounds that we call volatile phenols. It's a whole range of compounds. And these compounds are naturally present in grapes. So that is something to remember, naturally, in different grape varieties in different regions would have natural, a certain amount. Now you have an excess amount in the air that can absorb onto those grapes because grapes are little little sponges, that absorbs the extra volatile phenols. Now if you have an excessive amount of volatile phenols, then it can result in wines with off flavors. Now what we talk about here is on the nose, you can get very campfire, smoky, BBQ, bacon, medicinal and the list goes on, aromas, but what for me is very distinctive, I call smoke taint, we call it a ritrum nasal character, or people talk about an aftertaste, it's actually an aroma you perceive in the back of your throat because what happens when these volatile phenols absorbed onto grapes, part of their defense mechanism is they attach sugars to it so as soon as you add sugars to it, this moment of fear now there was a really small compounds that's volatile and you can smell becomes non volatile because it is now larger in weight. But when you make wines both the free and without, so both of those with sugars on and those who have no sugars on, gets released into the wine. That rates your changes within the enzamatic activity, the pH of wine. And when you taste a wine, you have enzymes in your saliva that can actually release that bound. And we think it's that action that gives you that ashy character in the back of your throat. So it's a ritual nasal character because the back of your nose is connected to your throat as we all know when you have a cold and basically that release makes you perceive it and it's like an ashtray character if you can imagine an old campfire in the morning but that smells like if you licked that what that would taste like or if you smoking you have the old ashes there. I mean, I used to as a kid, my dad used to smoke a pipe, put the old coal pipe in your mouth and suck on it, that kind of taste. So obviously, that's very awful. So that would not be something that will increase the quality of your wine. So that for me is smoke taint. I have to caution that if you smell like, you know, smoke or something in wine, and only that, that doesn't always mean smoke taint. And there's other things that can happen in the wine that could also give you those characters. And you know, even barrel aging, some barrels can give you smoky character. So I want to caution people not to smell smoke and go oh, this is what tainted. Really focus on is there that aftertaste character that ritrum nasal, ashy character that's really distinctive.   Craig Macmillan  5:48  Are there particular compounds that are kind of hallmarks that either are the most commonly found in wines that are identified as having ssmoke taint from a descriptor standpoint. Or ones that just tend to travel with those descriptors, even if they're not the compound itself? You know, what I'm talking about, like a proxy? What are those? And where did it come from?   Anita Oberholster  6:05  Yeah, so we do have, you know, and we can thank our Australian researchers for that, because they've been working on this for much longer. And they have found about seven key volatile phenols, I can list them guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, p-cresol, o-cresol and m-cresol. they have identified six individual bound compounds that also correlate with smoke. So they've actually isolated them looked at them showed that they correlate with smoky characters, and the distinctive smoke taint character in wine. However, research continues. Even analyzing all those compounds, does not give you 100% predictive power, it's only about 70%. So we do think that there are more compounds that we need to keep on looking for. And that's something we're actively researching, but also the matrix. So the matrix is everything but what you're talking about. So for wine, it would be everything but the volatile phenols. We know that how much phenolic or color, polysaccharides, proteins, alcohol, sugar is in that wine, all of that influence the perception of smoke. So that can also be why the predictive power isn't that great. It could be everything else, not just the mark compounds. For instance, we know like fruity aromas can mask the smokiness quite well. But green characters like you know, the green pepper character or grassy characters, they actually uplift, smokiness, that's from research coming from South Africa. Very complex, everything in the wine influences something else.   Craig Macmillan  7:41  You know, that actually just remind me of another another question. Do we know? Are there certain varieties that seem to be much more prone to either suffering from smoke impact or if they do suffer from smoke impact, having being identified as having smoke taint later on down the line?   Anita Oberholster  7:57   Yes, you know, it's it's difficult. We really need more data. We we know, a variety like Pinot Noir, for instance, seems to be pretty prone to showing smoke. But is that because they absorb more? Is it something to do with the skin structure? Or is it just because they many times make wines where most simpler matrix is then, for instance, a full bodied Cabernet Sauvignon? And it's really difficult to know, we know that, for instance, Syrah naturally have very high levels of volatile phenols and can handle additional volatile phenols come from smoke quite well. That doesn't mean you can't get smoke impacted Syrahs. I've seen them. But so Syrah seems to be more robust. It seems to ask you know, Pinot Noir definitely more sensitive, say then Cabernet Sauvignon. Cabernet, Merlot, Cabernet Franc, Petit Verdot. I think the Petite Verdot perhaps a little bit more sensitive to the Cabernet Sauvignon but this is more based on anecdotal experience, rather than having enough research data to really piece it out. For us to really determine this, we would have to intentionally smoke different varieties so that they actually at the same ripeness point gets exposed to exactly the same volatile phenol compositions and smoke composition, and then evaluate them. As you can imagine, that's not easy to do.   Craig Macmillan  9:20  No, it's not. Maybe I'm misremembering this, but I think I read an article where researchers were tenting rows of vines, and then building fires at one end and then blowing the smoke into the tent. And I was like, that's genius. But then in the, in the conclusions, right, the discussion, limitation, it's like, yes, but did we use the right wood? Is the intensity right? Is this over top, you know, you know, all these other variables and you're like, oh, God, you know, holy crap, what are we going to do? You know. And a lot of it's going to end up being what work that you guys are doing, which is just real in the field research when things happen, you just go study it as best you can. Yeah, you know, so it's gonna be a long time for us to figure a lot of these things out.   Anita Oberholster  10:03  Yeah, we do a combination of it. But it's not easy. We've done some intentional smoking last year. And you know, we built a tank, it was like 36 feet by seven feet by 10 feet to cover for vines in our Vineyard. Just to test barior sprays, right. And then to figure out what to burn, we had some natural ash that we analyze. So Tom Collins in Washington State University, he used to burn natural vegetation and gave up because to keep it consistently the same, to know that everything was exposed to exactly the same smoke. It's difficult. So we've moved to like using pellets, but then not all pellets give up the same depending on what what they're made of, and usually hard work. And what we usually burns here in California is soft wood. So yeah, it's tricky. We had to play around with a lot of different fires to figure out which source material we should be using for for our intentional smoking. And we will keep investigating, we're trying to mimic the real situation as much as possible, but it's not perfect.   Craig Macmillan  11:06  What is the window, or the progression of the windows for smoke impact on grapes when they're most vulnerable?   Anita Oberholster  11:13  Yeah, you know, unfortunately, I have to tell you, basically, from the moment you have a berry,. There was this research in Australia on Merlot vines where they actually intentionally spoke, expost ir to smoke over three seasons at different growth stages. And they did find in that study, the most sensitive was from verasion on onwards. So from sugar accumulation onwards, right, our color change onwards. However, we've had many instances of now our vineyards that were only exposed to smoke before veraion. At pea size even and still ended up making smoke impacted wines. So I want to caution I would say the risk gets higher from verasion onwards. But unfortunately, you're not safe if your smoke exposure was earlier.   Craig Macmillan  12:04  So it's an issue no matter what, basically.   Anita Oberholster  12:07  Yes, unfortunately.   Craig Macmillan  12:08  That's unfortunately, but also, that's good to know, that's really, really good to know, because I think we're thinking, oh, you know, it's a tiny berry and its all waxy and you know, it's not going to be an issue. And then, you know, four months later, three months later, suddenly, it's a problem.   Anita Oberholster  12:20  I also heard this rumor of my grapes are fine, because they were overripe with smoke exposure. Now, unfortunately, that does not work either. It will absorb smoke, even if it's very ripe. The enzyme activity within the berry do decrease somewhat. So there might be a difference in how much they actually attach sugars to it, or, like these volatile phenols. But they're still sensitive, you still have a risk, there's unfortunately no period that you don't have a risk if you have a berry on the vine.   Craig Macmillan  12:50  Got it. Oh, related. This reminds me of something. So the volatile phenols that we're talking about. These are compounds that are out in the air. They're part of smoking in quotes, but they're not ash. Ash is something's completely different, right?   Anita Oberholster  13:05  Yeah. So ash is carbon, mostly right? So what can happen and this is the confusing thing. When you have a fire ,volatile phenols are very small, you can't see them, right. So what you see is the debris or the particulate matter, volatile phenols on their own actually break down very quickly, they phyto oxidize in the air within hours. But now they can absorb on to particulate matter. So they can absorb onto the ash. And when they absorb onto the ash, we do not know how that impacts their degradation. So there's where the issue comes. So and this is why we say only when smoke is fresh, is there any kind of relation between particulate matter and risk of smoke exposure. The older that ash gets, the older that smoke gets, the less it contains volatile phenol, phenols. And the lower your risk of smoke impact, if that makes sense.   Craig Macmillan  14:02  I was just going to ask you about that. You've mentioned freshness in some of your other work. How fresh is fresh and how does it change over time? And is there any way I can sleep at night thinking that this has been out there for three days or whatever?   Anita Oberholster  14:14  Yeah, you know, it's difficult, So basically at the moment, fresh ash is defined as anything less than 24 hours old. Now that's based on anecdotal data. The Australians had a fire, all the smoke moved in a column over the ocean and came back as one big column over  McLaren Vale. And it was more than 24 hours later, and McLaren Vale was fine, there was no impact. So that was all anecdotal, but my own observations really do confirm that. I'm not saying you have no risk if the smoke is older than 24 hours, but your risk definitely substantially decrease. The older that smoke gets. Because what happens the volatile phenols starts breaking down, even those absorbed onto particulate matter starts breaking down. So after you know two, three days eyes that smoke is particulate matter. It doesn't contain the compounds that can absorb onto the grapes and into the graves and cause a problem.   Craig Macmillan  15:10  We've talked about time, in fact about windkow. Let's pretend Craig's a grower, I was at once but I am not now. What can I do? What should I do? What should I not? Do I have any kind of agency in this process?   Anita Oberholster  15:21  I wish I could tell grapegrowers what to do. I have some cautionary tales. If I can put it that way. Please, please. So what I would say is currently, we do not recommend anything. We've looked at some berry sprays, things they can spray onto the berry to protect it against the volatile phenols in the air. We've tried kaolin or surround, you know, the claim. Yep, yep. And it has shown some efficacy. So if you want to spray that on, you can try it. But it's not a silver bullet. In laboratory conditions. This is now 100% coverage, I saw about a 30% decrease in the amount of volatile phenols absorbing from smoke. But now remember, in a vineyard setting, you're not going to get 100% coverage, you may get 30 to 40% coverage. But it's a fact where if you only have a little bit of smoke exposure, that every little bit of prevention could actually mean the difference so that you end up with grapes that's not impacted and make good wine. This is always going to be preventative. Growers might have heard of the study that you looked at Praka, and it showed really, really good efficacy. However, after that initial study, there's been two more studies that showed no efficacy, and some that actually showed it resulted in the absorption of more of volatile phenols. So I'm cautioning against using Praka.  I've looked at EMP barrier, I've only done one study 100% coverage. So keep that in mind. And one of their compilations, jin3e showed something very similar to surround not better. But in a similar similar realm. Here's the problem with whatever you put on, you need to wash it off. At this stage, it seems the volatile phenols absorbs onto the barrier instead of absorbing onto the berry. However, if that barrier is still there, when you pick the grapes and make the wine, it dissolves from the barrier into your wine, so you're no better off, you still have to wash it off. And that's the problem because removing that clay from the berries, that's very difficult and will need a lot of water, which is my other problem with the solution. We are continually looking at other barrier sprays, if we can find something that potential you don't have to rinse off. Because that would obviously logistically and for many other reasons be a better option. There's something else I would like to say. Some of these studies looked at compounds I just mentioned, like Praka in some of the studies and actually made it worse. We are concerned a lot of applications use the stickers, many times it's oil to get the compact stick to the berry. If there's too much oil in whatever you are applying, it seems like it doesn't dry out. And if you have something wet on the outside of the barrier that increases the volume of the berry, or potentially is a liquid and the outside of which the volatile phenols can absorb and then absorb for concentrate in that liquid and then go into the berry. That may be why in some circumstances, some compounds are making it worse. Some berry sprays are making it worse. We saw people applying fungusicides and things like that that also made absorption worse. So currently, really if there's smoke in the air, and you do not have to apply something to your grapes, don't. We're really worried about applying anything while there's smoke in the air. If you want to apply something as a protection, the only things that showed some efficacy is basically surround or potentially some of these EMP various sprays you have to do it preventative, you need to do it before there's any smoke. So you're going to do this not knowing whether you actually need this protection or not. When the smoke is there, it's too late. Please do not apply anything to you grapes, your vines while there's smoke in the air. Wait until the smoke clears. If you do have to apply fungicides and other things. That's important. The other thing also there's been some studies looking at leaf removal or not leaf removal. Now the thing is the volatile phenols can also absorb onto leaves. And actually when you have a big canopy, that canopy can actually sort of protect your grapes because the volatile phenols is absorbing onto the leaves, not onto your grape bunches.   Craig Macmillan  19:40  We don't believe or we don't know at this point or we don't believe that those things aren't going to be transported from a mature lead back to the berries just like I'm transporting all these other precursors and amino acids and you know excetera?   Anita Oberholster  19:52  Yes, good question. So here's the thing. There's one study that looked at this and showed that translocation from the leaves to the grapevine bunches is possible. Now here's the problem, we think it's very limited, because we still see more advantage from having a canopy there than not having a canopy. So here's the thing. There's a study that looked at a big canopy that looked at leaf removal before smoke, and then looked at leaf removal after smoke. Now, having the big canopy resulted in grapes with the least impact from the smoke than those that had leaf removal before smoke, worst impact as you can think, because the berries were totally exposed. And then the leaf removal off the smoke did help with the smoke impact in the final wines. However, there's other studies that didn't see a great impact by doing leaf removal. And there's a risk with doing leaf removal. Because if you do leaf removal, and there's another fire, or more smoke than you might do just made it worse. And obviously we are in California, you actually sometimes need some shade for your berries. So we are concerned about sunburn and other things like that. So we're not, even in Australia, I've talked to them as well, they're not recommending leaf removal, we think that risk is too high in the benefit too low at this stage. We are I'm just started a study at Oakville experimental station where we can look at translocation between leaf and vines a little bit more and get a better and I should say leafs and grapes and get a better idea about the kinetics of this translocation. When does it happen? Does it only happen when you also have sugar translocation happening? We would no more than a couple of years.   Craig Macmillan  21:32  That's good. And I hope that everything continues apace. I'm very pleased to see how much research has been funded in this area. And also the collaboration. I think that the whole West Coast working together I think is a fantastic thing. And I hope that we can continue that model going forward. This isn't one of those problems where you know, we got a supply side grower, and then we have a consumer, the winery. And often we draw a line between those two. This is an issue that somehow we got to find a way of working together on this, we've got to find a way of finding some balance in terms of what the outcomes are going to be or what's going to happen. At this point qhat do you what do you think about that? What are what are things that you've come across that seemed like they made the community that if you will function or where things just clearly were problems that were going to be really, really bad? In kind of the more like logistical, social, economic realms?   Anita Oberholster  22:20  Yes, I guess communication is key, right. And I do feel that this is a heavy burden that should be carried equally by the grape grower and the winemaker, there's been a little bit of everything. You have the situations where some grape contracts were canceled with no rhyme or reason, it seems like. And then you have the situations where you have winemakers that talk to their grape growers. Made bucket fermentations with their grapes, brought them in, tasted together, looked at the data, had a discussion. And that's really optimal. So what I really would like to see is that before there's a smoke event, before harvest, right, in the offseason, there needs to be clear communication about how this process is going to work. You know, the grape grow needs to know, okay, what stands in my contract? Okay, what does that mean? When are we going to evaluate the grapes? Who's going to pay for the testing? Who needs to take the samples, take it to the lab? Do we do bucket fermentations? Who do the bucket fermentations? Who's going to taste these wines? And all of these things optimally should be about communication and a shared experience right effort between the grape grower and the winemaker, that's really the best situation. So for growers, I would say, talk to the winery and make sure that there are steps in place, don't assume they are there, make sure that they are actually in place and what they are, what's going to be your responsibility. How's that conversation going to go? If there is a smoke event, it's really important. But also for growers, you know, I'm recommending, I know that testing is really expensive. However, if you can, for crop insurance, you need a sample of each block of each variety, which is a lot. But even if you can just take a composite sample, you know, 300 berries in a bag. I mean 100 If you don't have a lot of grapes, in a bag, throw it in your freezer. Every couple of weeks from verasion. I would say our risk for smoke exposure really exponentially goes up from verasion onwards. So I would say from verasion, take a berry sample, throw it in your freezer. If don't need it, you don't need it. But if there's a smoke event, then you can go back to your pre smoke sample. You can have that analyzed with your harvest sample. And you can see what's the difference? Because the problem is we do not have public baseline. And we're at baseline I mean for the main varieties, what is normal for your area, what is the normal amount of volatile phenols. Because this is the problem we're all doing testing, and then say, now we're supposed to know what's elevated. How do you know what's elevated if you don't know what's normal. And then like I just said, you can get smoke impact without wine taint, right? How much elevation do you need before it actually results in a wine that's tainted, and that's what we're also trying to address. But we're only now this season will be our second year for baseline. Trying to determine baseline for the seven main varieties in California to at least as a reference when you get numbers back from the lab so that you can interpret it more easily. And we're also doing threshold studies in wine. That is, how much of these compounds can be in a specific wine matrix before it results in a decrease in quality. That's what we're trying to do. I call it the two bookends. If we have the two bookends, then contracts can be more specific, perhaps they can even have numbers in them. Now numbers is difficult because we just don't have enough data to know whether what is a good number to put in a contract. I mean, there's some numbers out there based on guaiacol and 4-methylguaiacol. That's only two of the seven free vlatine phenols. That doesn't even take the bound into account. So this is something I do want to tell a grower and this is really important. Crop insurance is based on only guaiacol and 4-methylguaiacol, only to marker compounds. Here's the problem, you may have smoke impacting your berries, and that guaiacol and 4-methylguaiacol number is below quantification limits, right? So you think you're good, no problem. The issue is most of these free volatile phenols depending on when grapes are exposed to smoke can be in the bound form. So you don't see it. But now the winemaker takes those grapes, he makes wine during the winemaking process, up to 30% of that bound can be released to free. And now suddenly you have a problem because it made wine that impacted but according to crop insurance, your data did not show smoke impact. And this is why we're really telling people to do small scale fermentations. And I know don't ask a grower to do fermentation is not a small ask. So that would be great if your winery was prepared to do it. But it's not that difficult. I do have a video on my website. I cringe saying this. But it was done overnight. But there you go,   Craig Macmillan  27:31  There will be a link to that particular video, by the way, I think I thought it was great. I thought it was I thought was fantastic. It is a little intimidating, I have to admit, but it was really, really good and a lot of numbers and a lot of things. But but you got it, you got to do it, you got to do it. Right. I mean, there's no other sense.   Anita Oberholster  27:45  I think, you know, I tried to on the fly, in my brain, make it so that somebody in a kitchen can do it, using things that you may have at on hand right to make the wine. So the advantage here is crop insurance meeting us halfway. They said so long as you can show chain of custody, so long as I bucket fermentation actually represents that block for that specific variety, they will take that wine number so that one you can take that bucket fermentation and get that analyzed for guaiacol and 4-methylguaiacol. That may still show safe and then why may still end up being smoke impacted six, nine months later that unfortunately do happen. However, your chances is much greater that it will show you impact if you had impact just because you had that 20 to 30% that can be released during the primary fermentation process. And this is why we recommend that. Now that you know the story gets convoluted because there's some people now saying but grape analysis and wine analysis gives you the same number. There's some researchers out there saying that. And it's true for how they looked at the grapes, the grape number and the wine number was the same. However, most labs will take the grapes, homogenize it spin down the juice and analyze the juice. That's not an extensible amount of skin contact you really to get the same amount that will end up in the wine, you need at least five days of contact.   Craig Macmillan  29:15  Okay, there is the key.   Anita Oberholster  29:16  And so that's why I'm saying just do not do a mini fermentation because you need that skin contact time. Researchers that say that grapes on wine they get the same number by analysis is because for their sample prepping the grapes, they did something like a five day course.   Craig Macmillan  29:31  But also because if you have an active fermentation, you are having some enzymatic activity that's going to break those glucosides and set those phenols the variable freeness free and that's what's happening in reality. So that's that's part of it.   Anita Oberholster  29:45  Good point. So this is what happening. Yes. So especially in the beginning, as soon as you crush your groups, there's enzymes within the cells of the groups and then gets released and they can release the sugars from the volatile phenols. Now during the winemaking process in the beginning until the alcohol formation gets too high, the alcohol do inhibit these enzymes, you get that release. And then after that, you also have the fact that wine has a low pH between three and four. And so you get some acid release as well, because they're acid liable, meaning that they do release the sugars over time. But that type of reuse is slow.   Craig Macmillan  30:24  That's a good question. Is there an unknown effect of pH on this? You know, you talk, you talked about a target pH that many winemakers would like to have. But I know that it was along the central coast, it's not unusual to be three, seven push and three, eight going from there. And in other spots, making white wines with three twos. Do we know what the what the effect is?   Anita Oberholster  30:42  Okay, so here's the thing, I'm not recommending acidifying your wines to a ridiculous low pH and then adjusting it to get to get more to release. The thing is, there is a pH effect, but it's not very strong. So in the range of wine, this is why after wine is made, these bound compounds are actually pretty stable over five, six years, you may get another 10 15% releasing, okay. So that they don't actually release a lot at the wine range pH. So in a short period of time, I don't think it's worth doing that kind of thing. Just to give you some context in the lab, if we're trying to hydrolyze basically to remove all the sugars from the volatile phenols. We adjust the pH with hydrochloric acid or sulfiric acid to pH one.   Craig Macmillan  31:33  Oh my god!   Anita Oberholster  31:34  Then we heat it at 100 degrees Celsius for one hour. And it still does not release that.   Craig Macmillan  31:43  Holy cow.   Anita Oberholster  31:44  So just want to say this is extreme conditions. Because you know, in 2020, somebody contacted me and asked that winemaker wants me to spray to tartaric acid on my grapes to break down the glycosides. Now, obviously, that is a lot of unnecessary labor, because it's gonna do nothing to those bound, volatile phenols.   Craig Macmillan  32:05  That's gonna be an uncontrollable situation, man.   Anita Oberholster  32:07  Yeah, so that kind of thing. You know, I have to say, I want to invite growers. If somebody asked you to do something weird, or something you think is really not needed, you're obviously free to contact me and I will share my knowledge which they may forward to the winemaker.   Craig Macmillan  32:24  Well, it's part of the communication.   Anita Oberholster  32:25  I actually have a cooperative extension specialist for the for the enology side for the wine side, I true believer, all wines, and all good wines are made in the vineyard. Yeah, I you know, I'm a farmer's daughter. So I get it. So I really do want to look out for both sides. Because where would a winery be without grapes?   Craig Macmillan  32:45  And where would a grape poor be without wineries?   Anita Oberholster  32:47  Exactly right. So it's a two way street. And we need to figure this out together. You know, it's a difficult situation. And unfortunately, we don't know that much more than 2020. But I think we know more about how to prepare ourselves. And sometimes not, you know, knowledge is power, even just knowing what we don't know, is power. And just being more informed is power, right? The more you understand about the problem, the smaller the chance that somebody can come and tell you something that's totally wrong, and get you to do something that actually makes matters worse, which wastes your time or waste your money and is not going to help.   Craig Macmillan  33:27  So we only got about another minute here left, we got to wrap up. What, is there one thing that you would recommend to a grape grower on this topic related to this topic?   Anita Oberholster  33:37  I would say please store berry samples. Buy a freezer, and store samples. There's so many people that's now in litigation, and they asked my help. And I can't help them because they don't have a grape sample. And even the sample you sent to the labs that were smoke impacted those samples. Keep reference samples of them too. You never know when you need to go back to them. It breaks my heart when I can't help them prove what they're trying to tell me because they just don't have the samples to analyze. It's really important and and please talk to your winery, make sure that you know what steps to take. Talk to your crop insurance know what steps to take to ensure that you're at least covered if you need it.   Craig Macmillan  34:25  Where can people find out more about you and your work?   Anita Oberholster  34:28  So you know, I'm on the viticulture enology, the Department of Viticulture and Enology website, just look under personnel. I'm there, my contact details are there. There's a link to my bio and some of the work that I do and you know, just send me an email. It's very important to say persistence is key. I do receive more than 100 emails per day. So it's sometimes difficult to get to everybody and sometimes I really miss important emails. That's a shame. So it's really good when people actually send a repeat.   Craig Macmillan  34:59  Okay, Hey, good advice. So our guest today has been Dr. Anita Oberholster  Professor Cooperative Extension Enology in the department of Viticulture and Enology, UC Davis,. Thank you so much for being a guest. This is a hugely important topic and obviously isn't going away. And the science on this is developing. Golly, probably by the month. You know, as I watched the literature, there's new publications on this topic globally. Every issue of something so keep up the good work, keep us informed. We'd love to have you back in the future and we'll talk some more about what we learned.   Anita Oberholster  35:29  Absolutely. It was great talking to you   Transcribed by https://otter.ai

Jean-Baptiste Cordonnier of Château Anthonic in the Moulis-en-Médoc appellation on the Left Bank of Bordeaux is revolutionizing the entire Médoc with a novel approach to farming and adapting to climate change: Agroforestry. This show talks about the practice and the unbelievable results that can be achieved by farming in this way. It will inspire hope that there is a future for viticulture, even in areas where there is great climate change.   Photo: Jean-Baptiste Cordonnier Château Anthonic Château Anthonic is in the Moulis-en-Médoc appellation on the Left Bank of Bordeaux. It is owned and operated by Jean-Baptiste and Nathalie Cordonnier. They make very classically styled, delicious (and relatively low alcohol) red wine from mainly Merlot with Cabernet Sauvignon and some Cabernet Franc and Petit Verdot. Photo: (C) Wine for Normal People, Château Anthonic Since 2016, Jean-Baptiste and his team have practiced agroforestry –trying to mimic the soils and conditions of the forest to enrich soil health and encourage the vines to return to a state where they are part of an eco-system, with fungi, trees, wildlife, and healthy micro-organisms. Using very specialized cover crops, they have managed to lower soil temperatures and keep sugar levels under control by practicing the tenets he discusses.   May people claim to do great things, but Jean-Baptise is the real deal. If there is anything that will inspire hope that human ingenuity and nature may help us out of bad times to come, this show is it.   Here are the topics we discussed:   Jean-Baptiste tells us about his very different educational background, which led him to tackle environmental issues in the way he does today. Forestry, not viticulture, was the foundation of his education (and we should all be grateful for that!)   We get a good background on Moulis-en-Médoc – the terroir, the diversity, and where Château Anthonic is located. We discuss the blue clay, which makes up 70% of his vineyard Photo: (C) Wine for Normal People, Blue Clay Château Anthonic  Then we get into the details of just how we have gotten into the predicament in farming that we have today. Jean-Baptiste explains the phases that humans have gone through to deplete the earth through farming (inadvertently and through a series of bad decisions). He addresses how “the new guest in the dance”, climate change has sped up the need for a solution. Photo: (C) Wine for Normal People, Château Anthonic  We get into the nuts and bolts of agroforestry and how hedges, trees, and grasses in the vineyard are the keys to bringing back fungi and mico-organisms that are vital to making the land healthier and, ultimately, to maintaining the style of Bordeaux that many of us love. He also addresses the economics of the vineyard, and how planting trees has actually given him 2% MORE yield in his vineyard, despite the trees taking out two rows per hectare.     Jean-Baptiste shares the results of his years of agroforestry practices: lower alcohol and more acidity in his grapes, less water stress, and more balanced wines. He is too modest to really brag, but he has trained first and second growth chateaux on the practices of agroforestry, as well as many other prestigious chateaux in the Médoc and beyond. Many are implementing his methods in their vineyards.   Jean-Baptiste leaves us with a message of hope – viticulture is not doomed, Bordeaux is a phoenix, and the rapidity with which change has come means the future is bright for this warming and changing climate, regardless of what nonsense naysayers may spout. Photo: (C) Wine for Normal People, Château Anthonic    ________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.    If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Inspired by a question from a Patron, we give you an original list of wines that are true alternatives to Cabernet if you love the OG and you want to branch out. We come up with 7 solid ideas that are similar but different enough to make them interesting.   The original idea for this list was from Patron Serl Z. and Leigh W. gets credit for naming this series.  People were so excited for these new ideas, we may just make it into a series! We begin by discussing the main characteristics of Cabernet Sauvignon: Flavors: Black fruit –especially blackcurrant, black cherry, black plum, blackberry -- earth in Old World versions, fruit in New World versions. The wine occasionally shows mint, eucalyptus, thyme, or green pepper notes. With oak Cab smells and tastes like tobacco, pencil shavings, cigar box, leather Generally tannic with good acidity. Some can be age-worthy if they have good tannin structure and acidity (backbone) Flavors depend on terroir, winemaking, oak aging   Alternatives: Mourvèdre/Monastrell/Mataro (Bandol in France, Monastrell from southern Spain, and GSM blends from the US and Australia) – dark fruit, intense flavor, long aging Douro Tinto/ Touriga Nacional (Portugal)– dusty tannins with sweet fruit, violets, leather, tobacco, big tannins Alentejo/Alentejano (Portugal) – for people who like juicy, fruity Cabs with soft tannins. These wines are a blend of Alfrocheiro, Alicante Bouschet, Aragonez, Castelão, Syrah, Touriga Nacional, Trincadeira, and, not surprisingly, Cabernet Sauvignon Sagrantino di Montefalco (Umbria, Italy)-- Sagrantino grape is full bodied, tannic with earth, cherry, smoke and sometimes spicy notes that evolve into leather and tobacco with time. Similar to Cabernet, Sagrantino is astringent in youth and mellows with time Malbec (Cahors, France, Argentina) -- Not all Malbec is created equal. If you want wines that are similar to Cabernet, choose Cahors, which is earthier, heavier, stronger, more tannic and often more terroir-driven. For Argentina, look for wines from sub-regions of Mendoza with older vines and elevation. These areas make wines with stronger tannin, darker fruit, and more acidity. They aren't as plush as many Malbec. In the Luján de Cuyo valley of Mendozalook for Vistalba and Las Compuertas. In the Valle de Uco, Tunuyán, which includes Paraje Altamira and   Petit Verdot (Virginia, Napa, and many other New World regions make varietal Petit Verdot, it's native home is Bordeaux, where it is part of the Bordeaux blend). Although known for what it brings to the Bordeaux blend, varietal Petit Verdot can be a great Cab alternative. The grapes are thick skinned, and the wines have black fruit, herbs, spice, and dark flower notes. The wine has high acidity and tannins, making it a great sub.   Tannat (Madiran, Uruguay, Virginia, Texas, Paso Robles and Santa Cruz Mountains in California other parts of the US. Also Argentina, Brazil, Australia). John S. – this one's for you! Tannat is often blended with with Cabernet Sauvignon to tame its tannins! In Madiran the wine is far harsher than Cab but in Uruguay, it is more like blackberry, plum, dark raspberry, earth, and spice. It has soft tannins, high alcohol, and is pretty delicious. It resembles a lighter style Cabernet from the North Coast of Sonoma   Cabernet Franc (on the list with lots of caveats so this is like a 7.5!). Cabernet Franc is the parent of Cabernet Sauvignon but it's much earthier, tea-like, and has a lot of red fruit notes. It is nowhere near as tannic as Cabernet and its flavors are really different. Still, it's not as soft as Merlot and because it can exhibit the herbs and pyrazine (green pepper) of Cabernet Sauvignon, I'm adding it to the list   At the end of the show I mention some cheat regions – good places to get blends with a healthy hit of Cabernet in them: Bordeaux, South African Bordeaux Blends, Hawkes Bay from New Zealand are three I mention!   Please let me know if you like this theme. If so, we'll do more shows like this! _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

This week we are diving into Part 2 of the Stacey Stites murder and conviction of Rodney Reed. In this episode we talk about both men pointing the finger at one another in this case, the trial, the hearings that followed, the appeals, and where the case stands in 2022. Do the Courts have the right man behind bars, or do they have the wrong guy? Edge of the Lake Vineyard never disappoints! This week we are sipping on Barbera, This delicious blend of Barbera and Petite Verdot is a must try wine, especially pairing it with Chris's famous spaghetti and a few extra side dishes that are mouthwatering!If you want to support the show you can join us on Patreon and score goodies, bonus episodes, and more to come!https://www.patreon.com/texaswineandtruecrime?fan_landing=true

A love letter to Cider @PottersCider @CoeurWineCo @SBereziartua @tolosaldea @drewfamilywines @serendipitywines #cider #hardcider #cidermaking #ciderlover #radioshow #podcast Co hosts : Good ol Boy Dave, Good ol Boy Sean, Good ol Boy Mike, Good ol Boy Drew, and Good ol Gal Julieanna SUDS  Episode – Oh cider, how do we love thee, let me count the ways with these 5 excellent choices. We embrace our own version of opera man. Really he's available for birthday parties as well. Don't let the fact that you can't pronounce the name of these products to not choose them. We help Canada with a shortage of Maple Syrup and finding a national sport they can win. Curling for Canada!!! Great range of cider on this episode. We taste and rate the following cider from 1-5:   8:27       Órdago Iberiko Craft Basque Cider 6% ABV  Bereziartua Astigarraga, Gipuzkoa, SP   SUDS-4   18:55    Cornouaille Dry Cider – 5.5% ABV Cidrerie Manoir du Kinkiz, Quimper, Bretagne France  SUDS-5   30:51    Cider Nouveau – rosé-style cider fermented on Petit Verdot and Merlot grape skins from the King Family Vineyards, then aged in French oak Barrels.  9% ABV Potter's Craft Cider, Charlottesville, VA  SUDS-4   35:45    Sidra Natural Cider 6% ABV Isastegi Sagardotegia Cidery Tolosa, Guipúzcoa SP  SUDS-4   39:34    Sur La Mer Brut Cider 7.5% ABV  Drew Wines Elk, CA  SUDS-3   43:39    Iz Sagardoa Cider 6% ABV Izeta Goikoa Cidery.  Aia, Gipuzkoa SP  SUDS-5   47:58    Farmhouse Dry Cider using Gold Rush, Albemarle Pippin, and Old Virginia Winesap apples 8.4% ABV Potter's Craft Cider Charlottesville, VA SUDS-4   info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. This episode was produced by Good ol Boy Dave and Good ol Gal Julieanna. Available on Apple & Google Podcasts, PRX, Spotify, Podbean, Soundcloud, and nearly anywhere you can find a podcast. Check out Good ol Boy Dave on 60 Second Reviews https://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Global, True Native Media Solutions, PodBean Content hosting services: PRX, NCRA, Radio4All, PodBean, Soundcloud

Love your new Marselan @chevalquancard1844 #wine #bordeaux #newbordeaux #nosexytime Co hosts : Good ol Gal Denise, Made Man Maury, Good ol Boy Harmeet, and Made Man Bob SIPS  Episode – You need to get out a bit more and see the new stuff, like the varietals of Bordeaux that you don't know about. Touriga Nacional, Marselan, Castets, Arinarnoa – and two white grapes, Alvarinho and Liliorila.  A couple of these are even featured on this flight loaded with lots of good value buys. Even if you don't like wine, Harmeet's Pepe Le Pew accent reading the SIPS rating may win us another award. Or indicted.  We taste and rate the following wine from 1-5: 13:52 Château la Mothe du Barry Cuvée Mon Loup 2015 – 2 SIPS   21:21 Château Francs Magnus 2014 – 3 SIPS   27:00 Château Tire Pe 2015 Diem – 3 SIPS   32:48 Hors Série Petit Verdot, Bordeaux 2018 – 3 SIPS   40:02 L'Invincible Château Lauduc AOC Bordeaux 2019 – 3 SIPS   46:52 Château Lescaneaut 2015 – No Rating   info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/   Fort Lauderdale Whiskey Society http://www.ftlauderdalewhiskeysociety.com/   Made Man Bob and Made Man Maury from The Bourbon Mafia are still trying to master the French translation of “Give the check to Harmeet” http://bourbonmafia.org/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”