Podcasts about Pinot

In dieser Radioreise nimmt Sie Alexander Tausche mit nach Sölden ins Ötztal. Freuen Sie sich auf einen Ort mit visionären Ideen. Jakob Falkner, genannt auch Jack Falkner, als Geschäftsführer der Bergbahnen Sölden, hat sich mit spektakulären Erlebnisinszenierungen einen Namen gemacht. In unserer Sendung erzählt er von Pionierleistungen des Tourismus und wie es der Ort geschafft hat, James Bond 007 anzulocken. Denn der legendäre Spion drehte hier die Folge "Spectre" als 24. der James Bond-Reihe. Zum vierten Mal hatte Daniel Craig die Titelrolle übernommen. Einige Szenen wurden am Gaislachkogel gedreht, den wir natürlich besuchen. Dabei schauen wir uns das Ice Q Restaurant an, in dem sich beispielsweise die Szenen der Klinik abspielen. Der Gourmet-Tempel ist das höchste Hauben-Restaurant Österreichs. Den 360-Grad-Ausblick beschreibt uns iceQ-Gastgeber Tobias Heim und das kulinarische Konzept erklärt Küchenchef Klaus Holzer. Mit einem Sternekoch sprechen wir auch im Tal. Stefan Speiser vom Hotel "Das Central" in Sölden zählt zu den Besten in Österreich. Er ist auch bei der inwzischen traditionellen Reihe "Wein am Berg" vertreten, bei dem Spitzenköche und Top-Winzer jeweils Ende April an exponierten Orten der Bergwelt auftischen. Über einen besonders gereiften Pinot 3000 spricht Hoteldirektor Michael Waschl. Denn es war ein Experiment, das drei renommierte Winzer und das Hotel "Das Central" im Jahr 2011 erstmals wagten: die Kreation eines Pinot Noir aus den Weinen von drei Ländern und gereift auf 3.000 Meter Höhe. Und am Ende der Radioreise ziehen wir gedanklich mit Hannibal über die Alpen nach Süden. Viel Spaß beim Urlaub in Tirol!

Care for a glass of Chianti or Bordeaux after recent market volatility? It'll cost ya. After a tense few weeks, President Donald Trump announced a 20% tariff on all EU goods, including wine. While you might think that U.S. producers would be cheering, domestic wineries and wine shops are worried. Plus, there's an ongoing tug-of-war in the bond market, and there's a rally on Capitol Hill today over cuts to humanitarian aid.

Care for a glass of Chianti or Bordeaux after recent market volatility? It'll cost ya. After a tense few weeks, President Donald Trump announced a 20% tariff on all EU goods, including wine. While you might think that U.S. producers would be cheering, domestic wineries and wine shops are worried. Plus, there's an ongoing tug-of-war in the bond market, and there's a rally on Capitol Hill today over cuts to humanitarian aid.

Das Bündnerland: Für die Weinbrater eine Region voller (wein-)seliger Erinnerungen. Viele Schweizer Spitzen-Pinots werden da gekeltert, zu teils sehr hohen Preisen. Es gibt aber Winzer, die auch noch viel Qualität für wenig Geld produzieren.

In 2008  Jessica Munnell approached Tom Merkle about working together to create a wine that featured his grapes. A partnership was formed that became Wautoma Wines – made of the best Cabernet Sauvignon from Wautoma Springs. Eight years later Rachel Mercer joined the duo and the three set their sights on increasing production and opening a Tasting Room. In December 2019, Wautoma Springs Tasting Room in Prosser, WA, opened. A small tasting space that showcases tapas, tinned seafood, local produce and Wautoma Springs wines.The epitome of a boutique winery, producing extremely small-lot, hand-crafted wines from people who know the business inside and out. This isn't a venture capitalist's or a lawyer's winery - not that there's anything wrong with that. We know the soil. We know the vines. And we know how to make good wine. Our story is in every bottle. 

La Pinot Noir: posiblemente la uva más caprichosa, elegante y deseada del mundo. ¿Pero qué pasa cuando la plantamos bajo el sol ibérico? 🌞🍇 En este episodio de Vino para Camaleones, nos metemos hasta el fondo de la copa para resolver unas cuantas preguntas incómodas (y fascinantes): 🔍 ¿Es posible hacer Pinot Noir de clase mundial en España? 📍 ¿Qué rincones de nuestra geografía tienen el terroir y el clima adecuados para domar a esta diva vinícola? 🍷 ¿Por qué seguimos tan lejos de los grandes Pinot de Borgoña, Oregón o Nueva Zelanda? 🏆 ¿Cuáles son los mejores Pinot Noir españoles? ¿Qué bodegas están marcando el camino? ¿Y cuánto cuestan? DESCUBRE LOS VINOS RECOMENDADOS EN LAS NOTAS DEL PROGRAMA: https://www.vinoparacamaleones.com/blog/los-mejores-pinot-noir-espana Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

La Pinot Noir: posiblemente la uva más caprichosa, elegante y deseada del mundo. ¿Pero qué pasa cuando la plantamos bajo el sol ibérico? En este episodio de Vino para Camaleones, nos metemos hasta el fondo de la copa para resolver unas cuantas preguntas incómodas (y fascinantes): ¿Es posible hacer Pinot Noir de clase mundial en España? ¿Qué rincones de nuestra geografía tienen el terroir y el clima adecuados para domar a esta diva vinícola? ¿Por qué seguimos tan lejos de los grandes Pinot de Borgoña, Oregón o Nueva Zelanda? ¿Cuáles son los mejores Pinot Noir españoles? ¿Qué bodegas están marcando el camino? ¿Y cuánto cuestan? DESCUBRE LOS VINOS RECOMENDADOS EN LAS NOTAS DEL PROGRAMA: https://www.vinoparacamaleones.com/blog/los-mejores-pinot-noir-espana Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

Send us a textWine lovers know that finding a decent Pinot Noir under $10 is challenging enough, so when Domain Dave discovered the $4.99 Motif Monterey Pinot Noir 2023 at Trader Joe's, skepticism was natural. Yet this bargain bottle delivers surprising quality that defies its humble price tag.Pinot Noir demands specific growing conditions—cool nights, moderate days, ideally morning fog, and a long growing season—making budget versions rare. The Motif brand, previously known for its $5 Red Hills Cabernet Sauvignon, has expanded to this Monterey County offering with an attractive brown-designed label. While it won't compete with premium Pinots, this wine offers genuine varietal character with straightforward cherry notes, black pepper spice, hints of dried strawberry, and ripe plum undertones.What's remarkable is the balance. Despite lacking oak aging (impossible at this price point), the wine avoids becoming either a fruit bomb or too acidic. Likely produced by Bronco Wines, a company known for value-priced options, this Pinot excels as a casual "back porch wine" or party option—imagine serving four bottles for just $20! While not suitable for special occasions or fancy dinners, it's perfect for everyday enjoyment when you want something light yet flavorful. If you're a budget-conscious wine drinker or simply curious about how far $5 can stretch in the world of Pinot Noir, this Trader Joe's find deserves a spot in your shopping cart.Looking for more affordable wine recommendations? Visit CheapWineFinder.com where we review three value-priced wines each week, helping you drink well without breaking the bank.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Treveri Cellars, Washington State's Yakima Valley, founding sparkling wine house, produces some of the finest handcrafted sparkling wines in the United States. Family-owned and operated since its inception, Treveri prides itself on a tradition of excellence in both winemaking and service, ensuring that each bottle of sparkling wine delivers superior taste and quality. With a wide array of sparkling wines, including non-traditional varieties such as Riesling and Müller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines, crafting each wine in the traditional method (Méthode Traditionnelle). Treveri Cellars was founded with the principal of producing premium sparkling wines from Washington State using the finest vineyard sources. Treveri's wines are expressive of each varietal, and have a distinctive flavor of both the unique terroir and style of its winemakers and their German heritage. With degrees in Winemaking and Sparkling Winemaking from Karthäuserhof Winery in Germany, Head Winemaker Jürgen Grieb, along with his son, Christian, use the traditional method of producing sparkling wine, a complicated process that yields delightfully complex and fruit-forward sparkling wine. Treveri's winemakers bring together old-world techniques and new world fruit, crafting sparkling wines that rival some of the world's best.

This is the weekly columnSpring is here. What wines are especially suited for the warming days and the return of plants from dormancy? There are many happy choices.Bright acidity, floral aromatics, freshness, lightness, and lower alcohol are hallmarks of wines that pair with the dynamic character of the season. Here are some classic suggestions:• Sauvignon blanc. New Zealand efforts burst with lime and passionfruit and aromas of freshly mowed grass. Efforts from France's Loire Valley lean more toward flinty minerality. West Coast sauv blancs can be silky with notes of honeydew melon. All work with spring salads, seafood, goat cheese.• Riesling. Dry versions from Germany's Mosel region deliver floral aromas and crisp apple, sometimes honeysuckle and nectarine. Very versatile. Pair with a picnic.• Vinho verde. Portugal's light, high acidity, slightly effervescent, lower alcohol wine is another picnic pleaser with citrus and apple notes. Seafood is classic pairing, so is a fresh tomato and cucumber salad. It also pairs well with spicy foods. Serve well chilled.• Dry rosé. Of course. Provencal styles deliver strawberry, watermelon, lemon-lime, grapefruit, delicate whiffs of roses and other flowers. Light bodied, crisp, refreshing. Another very versatile food wine and can be enjoyed sipped by itself during a lovely spring afternoon.• Pinot noir. The light red is versatile. Enjoy ripe strawberry flavors amid silky tannins.• Gamay. These wines from France's Beaujolais can be slightly chilled. They deliver vibrant flavors of strawberry, raspberry, cherry, and cranberry. Thanks to carbonic maceration—where fermentation begins inside the intact berry in an oxygen-free tank—you also may get banana, kirsch, or bubblegum. Usually light bodied with good acidity, low tannins, low alcohol, silky mouthfeel, refreshing. Another very versatile food pairing wine.Not all wines are well suited for spring. Wines to think twice about before opening:• Heavy, full-bodied reds. Grippy tannins and higher alcohol of cabernet sauvignon, syrah/shiraz, mourvèdre can make them awkward springtime wines.• Mass-market blends with residual sugar. With candied fruit flavors, thick, syrupy textures, and elevated alcohol they are not sprightly in spring. Or any season, some would argue.• Heavy-oaked chardonnays and viogniers. Butter and vanilla notes easily overpower spring's lighter fare. Save those for winter.Tasting notes:• Rabble Sauvignon Blanc, Central Coast 2022: Nuanced, balanced, impressive interplay of tartness and hint of sweetness with plenty of fruitiness. $18-21 Link to my review• Mendes & Symington Monção e Melgaço Contacto Alvarinho Vinho Verde DOC 2023: Bright, refreshing, great minerality, outstanding quality. $22-27 Link to my review• Maison Sainte Marguerite Symphonie Rosé, Côtes de Provence 2022: Elegant, refined, classic, harmonious Provence rosé. Finesse, freshness with minerality, bright acidity. $24-28 Link to my reviewLast roundA book fell on my head. I can only blame my shelf. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Sound by Eliane Amherd / SWISS MISS / Supersaxo Records / Volver / Woodstock Dude   Nun bevor wir hier anfangen und wild drauf los zu Hämmern um die Tasten der Schreibmaschine rocken zu lassen. Losät - losät - losät - as riesen Dankeschön afa an alliiii wo mich so wunderbar unterstützen auf www.lokalhelden.ch/supersaxo und natürlich und hoffentlich kommt da der eine oder andere noch dazu, damit wir schon bald - let`s Party. Book Launch und im Studio Supersaxo wird schon kräftig gerockt + geschrieben. Es gibt diese Woche auch zwei neue tolliiii Merci`s von sehr sehr guten Freundinnen. Als erstes das Kochbuch von Jessica Albrecht - Choschtgänger - Geschichtenerzähler sind Helden am Esstisch. Da ein feines Rezept aus dem Buch : Cheeschuechli mit Endiviensalat und wenn etwas vom Chäsmix übrig bleibt : Mangold oder ich persönlich und so auch bisschen saisonal - Schwarzwurzel - die Spargel der Armen. www.choschtgaenger.ch/rezepte Dazu ein feinfruchtiges Glas Cuvée Blanche - die genialsüffige Weissweinassemblage mit Heida+Johannisberg by Cave la Chapelle Salgesch. Diese Woche hatte ich im La Cote in Sierre eine Tarte Tatin aber salzig mit Pilzen, Käse-Sauce ( Castelmango) … - Kräuteröl - frittierte Julienne von Frühlingszwiebel - Polenta Würfel in der Mitte soft und aussen crunchy ( bisschen wie ich ? ) und dazu ein mega sympatschises Gläschen Oeil du Perdrix. What a sunny Monday - nä dum Schneefall schiiint z Sunnuu - däääää dä u ja klar am Montag….! Passend zu diesen Gerichten natürlich der Sound by Eliane Amherd - La Degustation und ja auch diese CD - Package gibt es ab Heute als Merci auf www.lokalhelden.ch/supersaxo - Pinot ou Fendant ? Man wird ja öfters vor die Wahl gestellt ? Fendant oder Johannisberg und schon mal gibts die Lösung im Glas - Fendärboerg? Die Flaschen sind bestellt - bei Univerre - REGIONAL und der Wein noch im Tank beim Marc André Cina in der de Canali Kellerei in Salgesch. Flasche - Design sieht schon mega aus. Merci Marc-André und der Wein wird auch super süffig. FREU MICH MEGA !!! Eigentlich geht es ja diese Woche ums Thema Alpenhochzeit - die Hochzeitsmesse in ihrer Region. Bereichert mit einem Stand - bisschen so andersartig? Ein Stand welcher auf die Gefahren der Hochzeit - der Ehe hinweisen wird? Ratgeber, Flyer, Display, Forum, Live Podcast mit den Häfligers, Dr. Prof Arthur von Tropenshower, NEW im Team der Paartherapeut Sir Jakobus Pastorius Fitzgerald und als Moderator der Cabaretist und Autor Gottfried Supersaxo. Man ist sehr schnell verheiratet und schon verrückt, dass man eben so Paartherapie nicht auch schon vor der Eheschliessung anbietet? Ich meine Tennisspielen lernt man ja auch nicht im Religionsunterricht? Ob du jemand wirklich liebst, findest Du am schnellsten heraus, wenn Du mit ihm in den Urlaub fährst fahren wirst tust tutet tut tutterlituu. Die meisten Ehen werden ja nach dem Urlaub geschieden, doch das hatten wir schon? Ich persönlich, und wenn ich mich nicht so gut kennen würde, also ich würde mich ja selbst heiraten. Mir mal selber so ein Antrag stellen? Am Stand Ehe 2.0 / 25 - präsentiert vom Institut für mehr Spontanküsserei und der Dienststelle für mehr sorgenlosen Geschlechtsverkehr wird auch darüber informiert zb Themen wie : Ehepflicht ab 30 ! Beziehungsburnout. Früher war die Ehe eine Institution und heute ist sie ein Modell mit einer flexiblen Kündigungsfrist. Bist das der Tod euch scheidet. Am Stand Ehe 2.0 / 25 werden aber auch Alpengigolos für den Polterabend und evtl eben auch für danach vermietet und Tafelmajoren:innen der ganz besonderen Art. Love and Marriage - Going to the Chapel Baby…… man singt mit. Spüren sie ihn auch - den Frühling. Ach sind sich auch so bisschen verschwägert ? Wie gehen sie mit der Angst vor einer Hochzeitsreise um. Wenn das Furzen, Görpsen.Schmatzen, Sofaschnarchen und Schluchzen in der Wohnung und vor dem EhemannFrau schon zur Gewohnheit wird. Die Scheu und die Hobbits vor solchen Dingen abgebaut ist - ist das dann Liebe? Die gemeinsamen Mahlzeiten sich vom Küchentisch ans Sofa zügelten, die Mahlzeiten vor dem neusten Ultra flach-Flachbildschirm und ja nur die Betrachter:innen werden breiter, kleiner und kürzer, vor allem die Arme und schon bald reicht es nicht mehr für die Umarmung? Am Stand Ehe 2.0/25 trifft Glanz auf Absurdität. Am Live Podcast - Sunntatgs Hengert - vielleicht schon mal ein kleiner Ausschnitt ? Supersaxo : Sir Jakobus Pastorius Fitzgerald, sie haben schon dreimal versucht zu heiraten, sind aber kurz zuvor immer erfolgreich daran gescheitert. Wie kam es dazu? Dr.Prof A. : Liebe Häfligers, was kostet eine Ehe? Ist die Ehe nicht ein überholtes Model der vermoderten Gesellschaft? Was ist Ihr Rezept einer so erfolgreichen Ehe wie der ihren? ( Geht man sich mit der Zeit aus dem Weg ? ) Häfligers : Herr Supersaxo, kurz vor der Eheschliessung, am Morgen - meinte Ihr Freund Wolfang Lehnhof zu Ihnen : Willst Du nun wirklich heiraten? Und sie darauf : Ja schon, ich meine jetzt sind ja auch schon viele Gäste eingetroffen etc etc. Darauf meinte Ihr Freund Wolfgang : nun ja, jeder macht mahl einen Fehler !! Wie sind sie mit dieser Antwort so kurz vor der Eheschliessung umgegangen? Ein gewisser Druck? Supersaxo : Wissen sie Herr und Frau Häfliger, sie kennen ihn ja auch - diesem Moment wo man ja nicht zurück kann? Den Mut einen verlässt? Ob ich dieses eine JA zu viel bis heute bereue? Es braucht mehr Leute die lernen auch mal im richtigen Zeitpunkt NEIN zu sagen und auch dies sicher ein Thema im Workshop hier an unserem Stand Ehe 2.0 / 25 SAY NO at the right TIME….! Please read the fine prints bevore saying yes.  Podiumsgespräch - LIVE Podcast - die AKTIVITÄTEN ZB : Das Ehe-Gelübde. In einer Art welches wir kennen von : der Satz. Jeder Teilnehmer:in wird nun in einem Satz das Ehe-Gelübde der heutigen Zeit anpassen. Für Fragen sind unsere MA am Stand Ehe.2.0/25 da für sie : hier schon mal eine Idee. Ich gelobe dich zu lieben, zu tolerieren und mindestens zwei mal im Jahr die AGB`s unserer Beziehung neu zu verhandeln. Last but not least Fragen aus dem Raum wie zb ? Ist die Ehe eine romantische oder ökonomische Institution ? Von der sakralen Bindung Bindung zur freien Lizenz. Eheführerschein. Witz/ Potenzial/ Tiefgang/ Theatralische Momente mit den praktizierenden Häfligers, dem überakademisierten Prof. Dr. Arthur von Tropenshower - dem etwas "horny und adeligem englischen Paartherapeuten Sir Jakobus Pastorius Fitzgerald und dem Gastgeber des Stand Ehe 2.0/25 Gottfried Supersaxo - Host und Kabarettist mit Gespür. Nun noch etwas aus dem waren Leben? Gestern geriet ich in eine Polizei Kontrolle und das passiert mir leider viel zu wenig und da leide ich auch schon so bissen darunter. Alle anderen werden ständig herausgewunden, nur ich nicht. Und kennen sie das Lied von Herbert Grönemeyer - Selbstmitleid - tu dir leid, tu dir leid, und unbedingt die LIVE VERSION hören. Wir am Schluss verlinkt ! Die Version auf Stand der Dinge mit dem Symphonie Orchester ….. ( also ich würde mein Orchester = Sympathie Orchester taufen ? ) Endlich war es dann doch wieder so weit und ich wurde herausgewunden, heran gewunken, Gott sei Dank war ich ausnahmsweise mal nicht angetrunken und die Hunde schliefen unangegurtet vor sich hin. Die Enten auf dem Frontboard quakeltennn. Ein netter Polizist. Herr Supersaxo : Wo isch där eiwiiii Autobahnvignette? ICH : Wieso isch dä - d`Autobahn scho fertig gebüüüt ? ( Hab ich natürlich nicht gesagt !!! ) ICH : Die wurde vom Büro elektronisch hinterlegt. Polizist : Aber in minum System gsehhh ni nix. ICH : Isch ja nid so schlimm, ma chat ja bis ändi Januar nu mit der Alta fahruuu? Polizist : Ja abär Herr Supersaxo - jetzt isch abär scho bald Ändi Märzuuu ! ICH : A - doch scho - bi scho ganz üsär Wuchu mit dum Fiirtag ( Josephstag ) am Mittwoch ! Polizist : U ihr sid sicher das är nix getrüchuuu heit? ICH : Indianer-Ehrenwort ! Ja und neu im Studio Supersaxo - die Talänt-Schmida und so schön, nach zweimaligen Besuch von Louie die Spielfreude und Lust auch andere Leute einzuladen und ga es gibt auch Tea and Buisquits oder Fendant ufär Veranda mit där Fernanda u ich bi a Tausendsassa u interesantä Ma, legguu mi nie gäru a - lieber as bitzi singu - trallalalllalllalllaaaa, u das findut äu mini Plattufirma. / Talent hast Du nicht - aber ich wünsche Dir viel Glück. ( mein Lehrer ) Und der schönst Abschluss - a Text va der Mel B u merci tüüüsig mal an ääääliii wo mich so gäru hend - I LOVE YOU very much more ! Bilder flüstern, die Zeit vergeht in Töne. Stille sprich in Harmonien. Emotionen formen Klang. Worte finden ihre Melodie, das unsichtbare wird hörbar gemacht. Gedanken tanzen im Rhythmus, Kreativität beginnt zu leuchten, Geschichten schreiben sich von selbst. Farben erklingen im Licht. Inspiration atmet Musik und die Seele komponiert Erinnerungen. Där Takt vo minum Härzuuu wird hörbar u verzellt a Gschicht. ( Liebe ist - wenn du nicht stirbst / Peter Bichsel ) ( Hast Du nur ein Wort zu sagen. Nur einen Gedanken, dann lass es Liebe sein - AnNa R. / Rosenstolz ) Auf zu vielen Hochzeiten tanzen, nur so lehrt man tanzen. Zu wenig Tanz - das git a Ranzu - so wie sie tanzt - so liebt und kocht sie by GoSu. Malheur trifft auf Humor by Dieter Meier und unbedingt schauen - Grediger Direkt auf SRF 1 oder Play Suisse ? Mit eben ja Dieter Meier ! https://open.spotify.com/intl-de/track/7yDxfKHSOHBkfs41n16mBH#login Nur für Sekunden heiss ich Dieter, und freu mich als Untermieter, wer auf unseren kleinen Planeten, fröhlich in eine Spur zu treten, auf die ich so gar nichts gebe, weil ich sonst nur an ihr klebe. ( Dieter Meier )

Tirriddis is a Washington State traditional method sparkling wine winery located in Prosser, Washington. Founded in 2020 by Andrew Gerow, Gabriel Crowell, and Matthew Doutney, three graduates of Washington State Universities Viticulture & Enology program. Our name, Tirriddis, comes from Tirage, Riddle, and Disgorge the three steps to naturally produce sparkling wines. Focused solely on this traditional method, we proudly implement ground-breaking and unique “non-traditional” styles to emphasize Washington's world class growing environment. In addition to wine quality, sustainability within the community and our environment is very important to us as we strive to help represent and push forward the future of Washington wine.

Dass Fritz Kellers Mutter Irma Deutschlands erste Sterneköchin, sei zwar nur am Rande erwähnt. Und doch: So nebensächlich ist dieser Fakt nicht, denn wer das bisherige Leben Fritz Kellers verstehen will, muss wissen: Dieser Mann ist so dermaßen in der Spitzengastronomie verwurzelt, dass alleine seine Kindheitserinnerungen einen ganzen Rolling Pin-Podcast füllen könnten. 1957 geboren, wuchs Fritz Keller zwischen Rebstöcken Sternerestaurant auf. Die Rebstöcke, das war die Welt seines Vaters Franz Keller, namensgeber des gleichnamigen Weinguts, das heute zu ohne Zweifel zur Elite unter den deutschen Burgundererzeugern gilt. Das Sternerestaurant, das war die Welt von Fritz Kellers Mutter: Der Schwarze Adler in Oberbergen am Kaiserstuhl ist bis heute eine frankophile Bastion der deutschen Spitzengastronomie und hält seit 1969 – mit nur einem Jahr Unterbrechung – einen Michelinstern. Heute ist Fritz Keller – natürlich – selbst Gastronom, als Herr über den Schwarzen Adler betreibt er darüber hinaus das Winzerhaus „Rebstock“ und die sogenannte „Kellerwirtschaft“ direkt am Weingut. Außerdem ist er umtriebiger Weinhändler, als Ex-Präsident des Deutschen Fußball-Bundes und des SC Freiburg immer noch fußballverrückt – und seit Neuem auch Organisator eines ziemlich einzigartigen Festivals am Kaiserstuhl. „Pinot and Rock“ heißt es und verbindet auf zeitgemäße Art Wein, Kulinarik und Musik so, dass auch junge Menschen angesprochen werden. In unserer neuesten Podcast-Folge verrät Fritz Keller, was an den politirischen Rahmenbedingungen in Deutschland zum Wohle der Gastronomie endlich geändert gehört, warum Stammtischparolen zehnmal weniger schlimm sind als Beschimpfungen auf Social Media – und was es mit der „Verstädterung der Hirne“ auf sich hat.

Qui se souvient de Sideways, blockbuster des années 2000 réalisé par Alexander Payne, dont le succès aura selon certains analystes précipité le naufrage du merlot sur le marché américain ? Vingt ans après sa première projection en salle, ses effets continuent de se faire sentir, et constituent la preuve du pouvoir d'influence considérable exercé par l'industrie cinématographique sur la population américaine. Dans ce nouvel épisode de Parlons Vin, la journaliste Alicia Dorey vous dévoile les effets souvent méconnus de l'industrie du cinéma sur le marché du vin américain.Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes. Si cet épisode vous a plu, n'hésite pas à vous abonner et à donner votre avis.Montage et mixage : Antoine Lion-RantyHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Recorded - 3/9/2025On Episode 312 of the Almost Sideways Movie Podcast, we reveal the winners of our own movie awards show, the Pinots. What took home the top prizes? There were definitely some surprises. Then, we review the follow-up to a Best Picture-winning classic. Our power rankings revolve around character aliases, and our trivia segment looks at independent movies this century. We also learn during recording about the DK Metcalf trade. It was an action-packed episode! Here are the highlights:What We've Been Watching(6:15) "The Mother and the Whore" Review: Zach(11:30) "Casino" Review: Terry Oscar Anniversary Watch(13:55) "Shaun the Sheep Movie" Review: Terry Oscar Anniversary Watch(15:50) "Unforgettable" Review: Todd Liotta Watch(18:30) "Fighting Tommy Riley" Review: Todd Pawn Show DVD Watch(23:00) "The Call of the Wild" Review: Adam Ford Explorer Watch(27:50) 2024 PINOT FINAL WINNERS(1:13:45) "Mickey 17" Featured Review(1:29:20) Power Rankings: Movie / TV Aliases(2:04:45) PR Honorable Mentions(2:14:40) Trivia: Best Independent Films of the 21st Century(2:25:35) Quote of the DayFind AlmostSideways everywhere!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @pro_zach36Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber⁠⁠⁠⁠⁠⁠

In 2008 we set out to start a winery with a specific vision: to embody the soul of wine from vineyard to bottle to table. Our philosophy is that wine should be accessible, approachable, and affordable. But most of all, we believe a wine's purpose is to bring together family and friends!With 10 years of viticulture and winemaking experience in Washington State, we know a thing or two about making wine. For starters, Purple Star's varietal blends are grown from some of Washington State's finest appellations including Wahluke Slope, Yakima Valley and Red Mountain. With grapes handpicked at their optimal flavor profile and juice fermented at cooler temperatures for longer periods, our wines exhibit softer tannins and retain more varietal character.

Part II of my Hidden Bench Estate Winery interviews is with their winemaker, Alex Baines. We chat about the scariest moment of a harvest, why does Duck go so well with Pinot and the powerful role that fate played in his wine journey. I got to try their unique 100% Malbec along with their award winning Pinot's. Not a bad pairing as I got to learn more about this on the rise winemaker and this remarkable boutique Niagara winery. I'm shocked it took so long to finally sit down with the good people of Hidden Bench.

Send us a textThe Pinot Project 2022 delivers classic California Pinot Noir character for under $12, proving that quality wine doesn't require a premium price tag. Michael Skelnick's ambitious project creates accessible, authentic Pinot Noir by sourcing from quality vineyards across California's diverse growing regions.• Available for approximately $11.89 at retailers• Part of a Pinot-focused collection including Pinot Grigio from Italy and Washington, plus a Rosé of Pinot Noir• Sources grapes from Mendocino, Susan Valley, San Benito, and other California coastal regions• Minimal oak influence with just enough French and American oak for subtle vanilla notes• Classic translucent cherry color with aromas of sweet cherries, mushrooms, and herbs• Moderate 13.5% alcohol content (lower than many modern California Pinots)• Well-structured with balanced acidity that gives the wine proper length• Previous vintage (2021) received 91 points from Wine EnthusiastKeep exploring affordable wine options and find more detailed reviews at CheapWineFinder.comCheck us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Es gibt fantastischen Pinot Noir aus der Schweiz, das geht aber schnell ins Geld. Anspruchsvoller ist es, einen soliden Pinot in Basisqualität zu bekommen.

What do BBQ potato chips, perfume, and the power of Champagne growers have in common? They're all part of the fascinating conversation we had with wine expert Julia Coney at the World of Pinot Noir event in Santa Barbara! We cover which Pinot regions we're most excited about—outside of classic regions like Burgundy and Oregon—why Pinot Noir is the “un-gettable get” for winemakers, and the surprising convenience-store snack Julia swears by when drinking a glass of Pinot. Get ready for a fun, fast-paced, and flavor-filled episode that will expand your Pinot horizons and have you booking flights stat.

The Martinez family planted a small vineyard of Cabernet Sauvignon in 1981 on the Horse Heaven Hills AVA (HHH's) and are now a small family owned and operated vineyard and winery.  They take pride in the family's Latino heritage as the vineyard owner, Sergio Martinez; is from Mexico while his wife Kristy is 3rd generation Prosser resident.  Their son Drew Martinez is the winemaker and his wife Monica the General Manager.  Customers will find numerous artworks inside the winery representing the Latino heritage including Dia de Los Muertos art.The winery, established in 2005; produces their estate, old vine Dominio de Martinez Cabernet Sauvignon and May Mae Rosé. They also produce other award-winning reds like Carménère primarily from the HHH's AVA and whites like Albariño from The Yakima Valley AVA.  The family celebrates their Mexican heritage through experiences from the vineyard to the glass.Daily offerings include wine tasting flights and appetizers with expanded food options Friday-Sunday.  Guests can purchase by the glass or bottle or venture out and try one of the wineries famous wine slushies.  Either the original Rosé Rita or the new Mango Rita with Chamoy and Tajin. 

Hyatt Vineyards launched as a regional high benchmark for wine quality, since 1985 in the Yakima Valley as a top Merlot and Riesling producer. In 1990, the leading wine media of the Wine Spectator, Seattle Times, Tri-Cities Herald and Tri-Cities Wine Festival all listed Hyatt among the best producers. Growing to 30,000cs production, Hyatt continued as a top producer for 2 decades. Today, we farm the original 87 acres which produced those award-winning wines. The Legacy of Hyatt was crafted in excellence over 40 years ago by Leland and Lynda Hyatt. In 1983, what started as a simple vineyard planting, soon turned into a booming full production winery. We've honed our craft to cultivate the finest wines this region for four decades. Hyatt Vineyards' second generation is investing in remaking those top-quality wines from these old vines at the Estate with renewed labels and winemaking, bringing an innovative approach to create extraordinary experiences and legacy wines.  

Welcome to the.... Paul N Mary show!! The boyz are back and this week they chop it up about the latest Snoop chronicles and NDC returns!! Not sure if the boyz mentioned it but PnMerch is live and all links are below!! Like always, light yours, cuz imma light mine!! IG- https://www.instagram.com/pnmpodcast/TWITTER- https://twitter.com/_pnmpodcastYOUTUBE- https://www.youtube.com/channel/UC2s1Ye1OZGxaGQ0IjAFUT1A?WWW.PNMPODCAST.COM

Adam is giving away tickets to the World of Pinot Noir's Friday and Saturday Grand Tastings happening February 28 & March 1, 2025, at the Ritz-Carlton Bacara in Santa Barbara. Head to AdamMontiel.com to enter for your chance to win!World of Pinot Noir – 25 Years of Pinot PerfectionIn this special episode of The Pour, Adam dives into one of the most anticipated wine events of the year—the World of Pinot Noir, celebrating its 25th anniversary at the Ritz-Carlton Bacara in Santa Barbara, February 27 through March 1.Adam's taped live from Presqu'ile Winery in Santa Maria, sitting down with:Nathan Carlson – General Manager of Center of Effort and WOPN board member, sharing why Pinot is the grape that chooses you.Tim Wanner – Director of Hospitality at Presqu'ile Winery, breaking down what makes their Pinot stand out.Stacie Jacob – CEO of Solterra Strategies, the powerhouse behind WOPN, giving us the inside scoop on Grand Tastings, the Bubbles Lounge, and can't-miss dinners.What's New for WOPN 2025?Opening Night Party: Sparkling wine, live music, and bites from top chefs.Caviar & Bubbles Lounge: Sip, swirl, and snag a caviar bump before tasting world-class Pinot.Epic Seminars & Dinners: Panels led by Esther Mobley of the SF Chronicle and dinners featuring rare Champagne and vintage Burgundy.100+ Wineries: From the Central Coast to Burgundy and beyond, it's Pinot paradise.World of Pinot Noir: February 27–March 1 at the Ritz-Carlton Bacara. Get tickets now at worldofpinotnoir.com.Want to go?Adam's giving away tickets for both Friday and Saturday's Grand Tastings! Enter to win at adammontiel.com.Sponsored by:Tin City Distillery: Join the Private Barrel Club and craft your own custom whiskey. The Pour has its own barrel - you can too! Check it out here: tincitydistillery.com/club/private-barrel-club.Links & Shoutouts:Presqu'ile Winery: presquilewine.comCenter of Effort: centerofeffortwine.comSolterra Strategies: solterrastrategies.comTin City Distillery Private Barrel Club: tincitydistillery.com/club/private-barrel-clubWorld of Pinot Noir: worldofpinotnoir.comFollow Adam:Instagram: @adamontheairWebsite: adammontiel.com – Find episodes, giveaways, and more.Podcasts: Up & Adam, Where Wine Takes You, and The Pour with Adam Montiel—stream wherever you get your podcasts.Pop the cork and join the conversation—this is one pour you don't want to miss!********For info on Tin City Distillery's Private Barrel Club Click Here***********The Pour is recorded, edited, produced, and hosted by Adam Montiel. Follow Adam on Instagram @AdamOnTheAir and check out his daily podcast Up + Adam as well as Where Wine Takes You. To connect with Adam, learn more, or for Spotify or other pod links, visit AdamMontiel.comAbout ‘The Pour with Adam Montiel':In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy West. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area's producer's grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone.  Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Original Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective Moonshiner on Spotify HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com

Saints du jour 2025-02-21 Saint Pierre Damien et Bienheureux Noël Pinot by Radio Maria France

Ever wonder what your favorite wine expert really drinks when they're not swirling a glass of Pinot? Hint: It might involve a shaker, not a corkscrew! In this episode, we sit down with TikTok's Queen of Cocktails and author of “How to Be a Better Drinker,” Hannah Chamberlain (@SpiritedLA ). She's revealing the secrets to crafting the perfect Martini (shaken vs. stirred, anyone?), how to know when to risk ordering that fancy cocktail, and which classic cocktails are making a comeback. Plus, we chat about her favorite glassware finds and why Aligote (from our wine club) might be the perfect base for your next creative concoction. Get ready to dive into the dazzling world of cocktails and explore the surprising ways they intertwine with our love of wine.

The 2024 Almost Sideways Pinot Awards have come and gone, and now it's time to overanalyze our over-indulgence. Terry and Todd sit down and discuss the stats and voting that took place that led to the nominations that were made, as well as discuss what we thought of our winners in the minor categories discussed live during the awards show. It's always a fun episode. Make sure you check out our full awards show found on our podcast feed and our YouTube channel.Watch the live recording of the 2024 Pinots on YouTube: ⁠https://www.youtube.com/live/HvBqBZCBT3o?si=LayVQP81dWOHvakH⁠Find AlmostSideways everywhere!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @pro_zach36Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber⁠⁠⁠⁠⁠⁠

At Gilbert Cellars, we've been busy reimagining what a winery can be! We think it should feel spirited, inclusive, and a little bit tipsy. A space where you can meet up, learn, party, relax, or just be. We make wines that pair with all these things. We find joy in being a part of this gorgeous valley, where we've long been stewards of the land. We love building this dynamic community, and sharing what wine culture is to us. As fifth-generation stewards of the land, we must ensure its viability for the generations to come. Washington State has just launched the Sustainable WA certification, which we are practicing, along with farming organically in vineyards where the microclimates make it possible. Our goal is to have minimal intervention in the vines, tending them for the sake of healthy plants and soil, and to minimize the amount of interaction post-harvest.

Recorded - 2/16/2025On Episode 309 of the Almost Sideways Movie Podcast, we record live and in the same room to celebrate the best of 2024 in our 2024 Pinot Awards. We reveal our nominees for several classic categories while also debating nominees and winners in several minor categories that we made up. Who will lead in nominations? Winners of the major categories will be revealed in 3 weeks. Here are the highlights:(7:20) Best Supporting Actor(15:15) Favorite Minor Character(28:45) Worst Performance(37:20) Best Supporting Actress(42:40) Most Surprising Film(51:00) YouTube Most Watched Review(58:00) Most Disappointing Film(1:07:10) Best Adapted Screenplay(1:12:30) Matt Damon "What Movie Are You in?" Award(1:23:45) Best Original Screenplay(1:29:20) Most Nicolas Cage Performance(1:41:15) Best Actor(1:47:15) Biggest Stickman(2:02:00) Biggest Douchebag(2:13:55) Best Actress(2:20:10) Best Scene(2:33:35) Best Director(2:39:30) Highest WAR(2:49:35) Best Ensemble(2:53:15) Best Quote(3:03:40) '61 Cheval Blanc - "Best of the Best"(3:15:45) Best PictureWatch the livestream on YouTube: https://www.youtube.com/live/HvBqBZCBT3o?si=LayVQP81dWOHvakHFind AlmostSideways everywhere!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @pro_zach36Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber⁠⁠⁠⁠⁠⁠

On this episode of Daly Notes - Adam hops into the Ford Explorer with the latest MCU film - "Captain America: Brave New World"! Also he discusses the 2024 Pinot Awards - make sure you join us on YouTube!Pinot Awards - https://www.youtube.com/watch?v=HvBqBZCBT3oFollow Adam on Letterboxd - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://letterboxd.com/almostsideways/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Daly Notes is hosted by Adam Daly and is a part of the AlmostSideways family.Find AlmostSideways everywhere!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @pro_zach36Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber⁠⁠

Few films have left an imprint on the wine world like Sideways. Two decades later, its influence still ripples through vineyards and tasting rooms, shaping how we talk about Pinot Noir, Merlot, and the culture of wine itself. But how did a single movie change an entire industry?In this episode, Adam sits down with Mira Advani Honeycutt, a respected wine journalist, and Kirk Honeycutt, a renowned film critic, to discuss their new book Sideways Uncorked: The Perfect Pairing of Film and Wine. Together, they explore the unexpected, lasting impact of Sideways, featuring insights from director Alexander Payne, key industry figures, and winemakers.Also joining the conversation is Josh Klapper, owner and winemaker of Timbre Winery in San Luis Obispo, where this episode was recorded. As a winemaker deeply connected to the Pinot movement, Josh offers firsthand perspective on how Sideways changed the game.From behind-the-scenes stories to the lingering Sideways effect on wine culture, this conversation uncorks it all.Plus: Win Tickets to World of Pinot Noir!Adam is giving away tickets to the World of Pinot Noir's Friday and Saturday Grand Tastings happening February 28 & March 1, 2025, at the Ritz-Carlton Bacara in Santa Barbara. Head to AdamMontiel.com to enter for your chance to win!Buy Sideways UncorkedPublisher Link: Rowman & LittlefieldAmazon: Buy on AmazonGuest LinksMira Advani Honeycutt – Wine Journalist & AuthorInstagram: @mira_advani_honeycuttKirk Honeycutt – Film Critic & AuthorInstagram: @kirkhoneycuttJosh Klapper – Winemaker & Owner, Timbre WineryWebsite: timbrewinery.comInstagram: @timbrewinery********Learn more about SLO Restaurant Month: Visit SLO Restaurant Month********For info on Tin City Distillery's Private Barrel Club Click Here***********The Pour is recorded, edited, produced, and hosted by Adam Montiel. Follow Adam on Instagram @AdamOnTheAir and check out his daily podcast Up + Adam as well as Where Wine Takes You. To connect with Adam, learn more, or for Spotify or other pod links, visit AdamMontiel.comAbout ‘The Pour with Adam Montiel':In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy West. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area's producer's grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone.  Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Original Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective Moonshiner on Spotify HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com

We believe the people and the unique climate, soil, sun, slopes, wind and water help produce some of the highest quality wines in the world. Fortuity Cellars delivers crisp, clean and aromatic white and rosé wines and brilliantly balanced, fruit forward red wines from the Yakima Valley. We focus on single varietal, single vineyard wines that showcase the truest expression of this place. Red blend lovers will appreciate our traditional and unconventional blends that have gained recognition in recent years. Emily & Lee Owners and Winemakers, Fortuity Cellars Reservations encouraged.

Ma collection de casquettes : https://www.winemakersshow.com/wine-makers-shop/ Rejoindre ma liste email et retrouvez les 10 livres à lire sur le vin : https://tally.so/r/nr2ZBX

Dineen Vineyards is located in the hills of the Lower Yakima Valley. We are a family owned and operated viticulture business with an acclaimed site for ultra-premium wine grapes and highly acclaimed Estate wines. Rocky, shallow soils and variable soil types define our terroir and the wines that we produce. We grow 13 varietals and craft an array of wines in limited quantities, with an emphasis on French varietals and wines of depth, complexity and concentration. Our wine selection includes Cabernet Sauvignon, a Bordeaux-style red blend, Cabernet Franc, Viognier, Riesling, Rosé as well as special releases each year. Our tasting room offers flight tasting, custom tasting experiences and light bites. Sip and enjoy a taste or glass of wine on our patio or expansive lawn overlooking the vineyard, valley and mountains. Wine is our passion, so come and visit us – we guarantee you a memorable experience.

Dichotomy is a Washington State vineyard and winery born from winemakers Jarred Jenner and Rosie Signer after they fell in love on the coast of South Australia. Rosie grew up in Spokane Washington and studied Viticulture and Enology at WSU before heading to Australia, where she fell in love with the terroir and Barossa born and bred winemaker, Jarred Jenner.  In 2021 Jarred and Rosie banded together in 2021 and started the Dichotomy brand in Australia crafting small batch wines from beloved vineyards in McLaren Vale, Barossa, and the Adelaide Hills. In 2022, amidst the challenges of Covid-19, they took a bold leap of faith by purchasing a dormant winery and vineyard in Yakima Valley without ever seeing it in person. With just six suitcases, their young children, and their beloved dog Yeti in tow, they embarked on this new adventure. Despite their unfamiliarity with the area, the promise of Yakima Valley's renowned wines and the allure of the vineyard's mature 30-40-year-old vines compelled them to dive in.

Watch on Philo! - Philo.tv/DTHThe episode kicks off with Alice asking Colton what he was doing. He's like, “I wasn't thinking straight. I ran off after the funeral.” She's like, “And you jumped in a pond?” He's like, “Who can say?” They go to check in on Vic, and he yells at Colton, telling him it should've been him who died.Elliot and Vic get into an argument. Vic says he refuses to let that ring go to a Landry, claiming, “The Landrys have always used us.” Elliot tells him, “It's my ring now, and it's my house now. Get lost.”Back in '74, Alice goes with Colton to Coyle's to join a group of folks remembering Rick. They see the hearse drive by, and Alice locks eyes with Vic.Kat and Elliot are making out in the shack when they discover some jazz music playing and a bottle of Pinot. Kat jokes, “She's a cab girl? What gives?!”That night at dinner, Del tells them all about Sam. Kat responds, “Well, while we're sharing big news, I'm moving in with Elliot.” Del is shocked and says, “You're doing what? You need to be here for your daughter.” They begin to argue, and everyone scurries off.Kat and Alice figure out that there's another book they should pour wine on. It reveals the rest of the message—a note from Colton to Evalyn that makes it sound like they were both time travelers.At the market, Alice talks to cute boy Noah. She helps him out in the food truck, and they flirt.Kat goes to the pond to try traveling back to '74 herself. When she gets out of the pond, she is greeted by a scary old woman. Apparently, it's Colton's grandma, Fern, and she's acting wild.Jacob and his childhood friend Danny finally catch up. Danny admits he's always blamed himself. Jacob reassures him, saying he didn't push him into the water and that nothing is his fault.Alice shows Del the books, and Del says she's not surprised to see this but insists that if Colton had traveled through the pond, he would have told her.Fern tells Kat, “It's nice to see someone using the pond again.” When Kat asks if Colton used it, Fern cryptically responds, “If you want the right answers, you need to ask the right questions.”As Kat heads back to the pond, she sees Colton talking to Evalyn and overhears them discussing the pond. He's about to tell her something big when they hear a noise.Kat returns to the present, where Del warns her to leave the past alone. Kat scoffs, “As if.”She then gets a call and has to rescue Jacob, who is too drunk to get home.Meanwhile, Elliot discovers that his dad did indeed steal the ring back, even though he had just promised Elliot he wouldn't.Alice and cute boy Noah share a kiss.Finally, Kat and Alice go to the archives to search for answers. They discover a flyer from 1965 about voting to fill in the Landry pond.

C.H. Wente came to America in the late 1800s from Hamburg Germany, learned to make wine from a German by the name of Charles Krug in the Napa Valley, and in 1883 established his first 47-acre Estate and Winery. He chose the Livermore Valley as it was famed for its excellent soils and climate. In 1908, C.H. planted the first Chardonnay vines in the Livermore Valley.In 1912, second generation and a UC Davis student, Ernest Wente, persuaded his father and founder, C.H. Wente, to import Chardonnay cuttings from a well-known vine nursery, F. Richter Nursery n Montpellier, France, to the Livermore Valley.Ernest hand-picked vines that showed the best health and pronounced flavors, grafted the two together, and propagated those characteristics forward. Ultimately creating what is known as the ‘Wente Clone.'  Today, over 75% of all California Chardonnay stems from the Wente Clone and the Wente Family property. Wente produced sacramental wines throughout prohibition to keep the winery and vineyards in production. After the repeal of the National Prohibition Act (Volstead Act) in 1933, Ernest and his brother Herman Wente released the nation's first varietally-labeled Chardonnay, a 1936 vintage.Ernest and his son Karl L. Wente pioneered new vineyard plantings in 1964 in the Arroyo Seco region of Monterey County. Here they plant Pinot Noir, Riesling, and Chardonnay. In 1966, Wente Vineyards Tasting Room opens in Livermore Valley, and is one of the first tasting rooms in California. Throughout the late 1970s and till today, the fourth generation Winegrowers Eric, Philip, and Carolyn Wente head operations of the winery, continuing expanding vineyards, winery, and related visitor facilities. In 1986, The Restaurant at Wente Vineyards opened California's third winery restaurant. In addition, the Wente Vineyards annual series launched the Concerts, attracting top entertainers and thousands of guests annually. In 1998, The Course at Wente Vineyards, an 18-hole championship golf course designed by Greg Norman, was opened, enhancing the wine country lifestyle of the Livermore Valley. At the same time, Wente Vineyards has become one of California's most extensive wine exporters to over 75 countries. In 2010, Wente Vineyards received one of the first certifications for a California Certified Vineyard and Winery, and The Course at Wente Vineyards received Certified Audubon Cooperative Sanctuary statusToday, fifth generation winegrowers Karl, Christine, Jordan, Aly, and Niki Wente are actively working in various roles in the winery from operations, viticulture, and marketing. Their legacy is yet to be determined, but they are very passionate about continuing the family tradition of sustainable farming and producing the best-quality wines. 

Send us a textWhat if your next supermarket wine find had a secret story hidden in its cork? That's exactly what happened when I discovered the Mark Hill Pinot Noir at Aldi. This episode unfolds the curious tale behind this $7.99 wine, crafted by the giant Trinchero Family Estates for Aldi, and the unexpected twist of a Menage a Trois cork inside. Was it a simple bottling mishap, or does this budget-friendly Pinot share more with its cork counterpart than meets the eye? Join me, Dave from CheapWineFighter.com, as I untangle the mystery and savor the budget-friendly yet surprisingly delightful flavors of this intriguing bottle.Explore the world of affordable wines with me, and find out what makes the Mark Hill Pinot Noir a worthy contender for your next cozy night in. With its fruit-forward notes of spice, cherry, and plum, this Pinot is a charming companion for comfort foods like tacos. While it may not boast the depth of pricier wines, it's a smooth sipper that promises more than just an intriguing origin story. Whether you're a wine enthusiast on a budget or simply curious about the quirks of wine branding, this episode promises an entertaining journey into the nuances of affordability and quality in the wine world.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

The Steven Kent Winery was founded by the 5th and 6th generations of the Mirassou family - the oldest winemaking family in the US. Our winemaking focus is almost fully on Cabernet Franc - we will produce at least 13 different wines from Cab Franc from the 2023 vintage. We also make small volumes of single-vineyard Cabernet Sauvignon and Merlot. Most of our sales are currently direct-to-consumer though we are expanding our distribution network at this time. 

This episode was inspired by an email I received from Mike Cohn. It is my turn to challenge you.. "Hi, I'm Joel, and I'll be your server tonight.”I was out to dinner last week, and that was how the waiter introduced himself. Actually, he wasn't our waiter. As he'd said, he was to be our server.A small distinction perhaps, but as a writer I think words are important. The difference here struck me for some reason that night.Throughout the meal, Joel did serve us. He had help with things like carrying plates from the kitchen and filling the wine and water glasses. But he was clearly interested in serving.He recommended wines, subtly steered us away from some menu choices (“I prefer our fish dishes”), encouraged splitting one of the salads but ordering two appetizer choices, and did everything he could to ensure we had a great meal.As the year winds down and I think about the emails I'll send you next year, the YouTube videos I'll create, the blog posts I'll write, and the new courses I'll create, I want to make sure I am serving you.  What topics would you most like to hear from me about next year? Are there specific questions you'd like addressed? Please comment below and let me know. I can't bring you an appetizer or recommend a good Pinot to pair with your next retrospective, but I can promise to address topics that will help you succeed with agile. How to connect with AgileDad: - [website] https://www.agiledad.com/ - [instagram] https://www.instagram.com/agile_coach/ - [facebook] https://www.facebook.com/RealAgileDad/ - [Linkedin] https://www.linkedin.com/in/leehenson/

Rosa Fierro Cellars is a 100% Hispanic Woman-Owned winery specializing in small lot, handcrafted wines from Livermore Valley. Our winemaking begins in the vineyard, and we choose only the highest quality vineyards, hand-harvesting only the best quality fruit. Our yearly production is approximately 1000 cases. Our urban winery and tastingroom are located on the east end of Livermore at “Vasco Row,” a vibrant and unique industrial hub featuring craft wineries and breweries, located just 5 minutes from Livermore's iconic downtown. You can almost always find Rosa Fierro in her tasting room, waiting to greet you, where her winemaking photographs adorn the walls and the labels on her wine bottles.

In the wine industry, it is difficult to plant to demand. At the time of this recording in December 2024, the industry finds itself in a state of oversupply. Audra Cooper Director of Grape Brokerage and Eddie Urman, Central Coast Grape Broker at Turrentine Brokerage discuss the challenges ag faces from a lighter crop to regulatory restrictions to inflation. To remain viable, they stress the importance of farming a quality product that can be made into good wine and sold profitably to continue to support all aspects of the industry. Resources:         185: Why You Need to Talk About Sustainability 221: Future Proof Your Wine Business with Omnichannel Communication Turrentine Brokerage Turrentine Brokerage - Newsletter United States Department of Agriculture Grape Cruse Report Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: In the wine industry, it is difficult to plant to consumer demand. At the time of this recording, in December 2024, the industry finds itself in a state of oversupply. Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. [00:00:23] I'm Beth Vukmanic, Executive Director at Vineyard Team. And in today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with longtime SIP certified Vineyard and the first ever SIP certified winery, speaks with Audra Cooper, Director of Grape Brokerage, and Eddie Urman, Central Coast Grape Broker. At Turrentine Brokerage, [00:00:45] They discuss the challenges ag faced in 2024 from a lighter crop to regulatory restrictions, to inflation, to remain viable. They stress the importance of farming a quality product that could be made into good wine and sold profitably to continue to support all aspects of the industry. [00:01:04] Do you want to be more connected with the viticulture industry, but don't know where to start? Become a Vineyard Team member. Get access to the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. Visit vineyardteam.org To become a member today. [00:01:25] Now let's listen in. [00:01:31] Craig Macmillan: Our guests today are Audra Cooper and Eddie Urman. Audra is director of grape brokerage with Turrentine brokerage. And Eddie is a grape broker for the central coast, also with Turrentine. Thanks for being on the podcast. [00:01:42] Audra Cooper: Thank you for having us. We're excited. [00:01:44] Eddie Urman: yeah, thanks for having us, Craig. [00:01:46] Craig Macmillan: What exactly is a wine and grape brokerage? [00:01:49] Audra Cooper: It's a really fancy term for matchmaking and finding homes for supply. Whether that's through growers having fruit available and needing to sell in a specific year or finding multi year contracts, or that's bulk wine that has been made in excess or maybe a call for a winery needing to find a way of A pressure release valve. [00:02:11] Craig Macmillan: And so you match buyers with sellers, basically. [00:02:13] Audra Cooper: Exactly. [00:02:14] Craig Macmillan: On both sides of the fence. Both the wine and the grape side. Do you have specialists for the grape side? Specialists for the wine side? [00:02:21] Audra Cooper: We do. , you're talking to our newest hire on the grape side, Eddie, who's going to be focused on the Central Coast. We also have Mike Needham in the Central Valley on grapes. Christian Clare in the North Coast specializing in Napa, Sonoma, Lake, and Mendocino on grapes. And then we have three bulk wine brokers, Mark Cuneo, William Goebel, and Steve Robertson. [00:02:40] Craig Macmillan: Your world is very dependent on the marketplace. Obviously, that's what you do. You're brokers. The simple model of quote unquote the market. I think for most people is that you have a consumer who buys wine, wineries make wine, and they sell it to those people who buy it. Vineyards grow grapes up to wineries. [00:02:57] So if there's more demand from consumers, that means there's , more grapes in demand, there's more wine in demand, and there should be higher prices. Or the opposite. That's probably really oversimplified given the unique nature of the wine industry, because , it's not a widget, you know, I don't make a widget, sell it, then go, Ooh, I can make more widgets. [00:03:16] So because of the nature of the business things are on much larger timeframes, right? Audra, [00:03:23] Audra Cooper: They are. I mean, agriculture by nature is, a little bit more of a, what we call an on ramp and off ramp. There's kind of that distance from the time that something is needed versus the time it can be produced. And in the wine industry, it's really difficult to plant to demand. And oftentimes we miss the boat regards to meeting demand with our current supply needs. [00:03:44] So it's really difficult to not only predict, but figure out where consumption is going. And you talked about kind of the simplicity of it and it is true. You can kind of look at the macro market in a very simplistic way, but the reality is in particularly with California, it's very segmented. From value tier up to premium to ultra premium to luxury, and all of those different tiers have different timelines, and some of them converge at moments, depending upon whether there were oversupplied or undersupplied, . So yeah, it can get really complicated and very, very multifaceted. [00:04:18] Craig Macmillan: What's your comment on that, Eddie? [00:04:21] Eddie Urman: Well, I think Audra summed it up pretty well, but yeah, it's a very complex integration of all these things, and planting grapes oftentimes, like Audra said, we tend to overdo it. And we then tend to overdo pushing them out. And it's just kind of a cyclical thing through history where we go from undersupply to oversupply. And right now we're obviously in a pretty large state of oversupply. [00:04:44] Craig Macmillan: Over supply in terms of grapes? [00:04:46] Eddie Urman: Correct [00:04:47] Audra Cooper: and bulk wine. [00:04:48] Craig Macmillan: And bulk wine [00:04:49] what are the kinds of things that are going to lead to a market correction there? Are people going to have to pull out vines? Are they going to have to say, Well, I was planning to sell this wine for 20 bucks a gallon, now I'm going to sell it for 10. [00:05:00] What are some of the dynamics that are going to happen during this time? [00:05:04] Eddie Urman: Well, I think the third rung is consumption, right? Unfortunately the trend over the last two years is consumption is going down in general. And we don't see any signs of it at this time. That's showing it's necessarily going up. We're optimistic and hopeful that it will. And we look forward to seeing the data after the holiday season, but that rung is going to be really important. [00:05:25] The other part is still supply. So pushing vineyards. And we are seeing a lot of people push vineyards. There's no clear number yet of what's been pushed or what will be pushed, but it does seem like there's a lot of parties that will be either ceasing to farm or will be removing vineyards. [00:05:41] Craig Macmillan: This is for either of you to pick up. Are there particular segments where we're seeing this more than in others? Premium versus luxury example. [00:05:48] Audra Cooper: The removal seemed to be really heavily weighted towards the Valley specifically, more of the value tier, because that's our largest volume by far. So we see a lot of removals, particularly in the South Valley that really started to occur even before we felt really oversupplied, and then it started to move north from there, pushed into the Central Coast and even to some degree the North Coast as well. [00:06:10] So you're seeing removals throughout the state of California, and you could even argue that you've seen removals in the Pacific Northwest as well, there's been an oversupply position there, particularly in Washington, and the only two areas that we don't see that dynamic is perhaps Texas to a degree, as well as Oregon. [00:06:27] But there again, they're starting to feel oversupplied as well. They're kind of on the back end of this [00:06:31] the Central Valley is the furthest ahead. And so we may actually see a little bit of a slowdown in removals. They're coming up after the 26th vintage. However, it remains to be seen. I mean, water , constrictions and regulations are going to play a huge factor in that as well, as it will be in the central coast in the near future. [00:06:48] Craig Macmillan: Are there alternate or other crops that may go in, into place instead of grapes? [00:06:53] Audra Cooper: Unfortunately, right now, there's not a good answer for that. In the past, you'd say yes. And there were several alternative crops, particularly in the valley and the central coast, especially when you think of Santa Barbara and Monterey County. Paso Robles is in a little bit of a different position without, you know, a true crop to turn over to. But all of agriculture in California is struggling and has been really affected in the last 24 months, [00:07:16] Craig Macmillan: why the last 24 months, do you think? [00:07:18] Audra Cooper: you know, that's a good question. Part of it is kind of weather patterns in regards to some larger crops and oversupply consumers have certainly had some. Tighter budgets in a lot of respects to the economy. Inflation has played a huge role in that. When we talk about the wine industry, the wine industry is not a necessity as far as the goods. There is certainly a movement towards, you know, what they call no amount of alcohol is healthy for any individual of drinking age. So that certainly has affected our industry, but it's also affected other crops as well and other, other beverages, specifically alcohol. [00:07:53] Craig Macmillan: Eddie, in the Central Coast, what, what have you been seeing? [00:07:56] Eddie Urman: As far as vendor removals or as [00:07:57] Craig Macmillan: Yeah, as far as vineyard removals, things like that. [00:08:01] Eddie Urman: I mean, there are a large number of vineyards that are being pushed out. It's substantial both in Monterey County in Paso Robles, there's parties we're talking to that are also talking about pushing. This upcoming year and not replanting for a year or two. Some are potentially considering alternate other options where they can. But to segue on that, unfortunately it is exceedingly difficult right now to go to any other crop. Cause none of them are necessarily performing super well. [00:08:28] Craig Macmillan: Right. One thing that I'm kind of surprised by based on what you said, Audra, was that we're having the most removal in that value segment where we have the most supply. It would seem to me that if demand out there in the marketplace and folks don't have a lot of money, it seems like there'd be more demand for those value products. [00:08:48] Like, I would think that the contraction would be at the higher level, the expensive level, as opposed to the lower price level. Is there a mechanism there that I'm missing? [00:08:56] Audra Cooper: I think there's not necessarily a mechanism per se. I think there's a layer of complication there that doesn't make it a simple apples to apples position in regards to where consumers are spending their money. A lot of consumers who are brought by, you know, ultra premium to luxury, they may have not been as affected in a relative sense by the economy and inflation is someone who is perhaps playing in more of that value tier. [00:09:21] Okay. Whether it was bag in a box, larger liter, whatever it may have been, you know, that tier that's 12.99 and below had already started to see some impacts during pre immunization. And that was from 2012 until about 2020. And then it's just been really wonky since 2020 in our industry and really difficult to read the tea leaves and as far as where things were going. And I think a lot of the new plantings that we did, In 2011 through 2016 really came online in the central valley as well. So it just, it was almost a perfect storm, unfortunately, for the value tier. But that's not to say that these other tiers haven't been impacted as well, just to a lesser degree. [00:10:01] Craig Macmillan: Right, exactly. Is this also true on the bulk wine side, Audra? [00:10:04] Audra Cooper: Oh, certainly. I think anytime that you look at our industry, the bulk wine market actually leads the trend in regards to the direction we're going. So anytime we start to see multiple vintages, Or one vintage really start to increase in volume and availability in all likelihood. We're about 12 months, maybe eight behind the market with grapes. [00:10:25] So bulk will start to kind of slow down, stack up on inventory. Prices will start to drop. We'll still be doing just fine on grapes. We'll get multi year contracts. Prices are at least sustainable, if not profitable. And then suddenly we'll start to see the same trend on grapes. [00:10:39] Craig Macmillan: How many, or, and Eddie might be able to answer this for the Central Coast. How many folks on the grape side are having wines made from their grapes? Like under contract strictly for bulk. I've got a hundred tons of Sauvignon Blanc unsold. That's a lot, but unsold. I'm going to go ahead and take my chances on the bulk market. [00:11:00] Eddie Urman: you're saying Specking it. [00:11:01] So yeah, crushing it and specking it on the bulk market. Surely there are parties that did that, but I would say there is definitely a lot less parties that did that this year. In 2024 specifically. multiple reasons. One, specifically in Paso Robles, the crop was quite light which increased some late demand for some Cabernet specifically. [00:11:22] Sauvignon Blanc was one of the other varieties that was , in demand because of how light it was. Monterey in Santa Barbara County, it seems like there were parties that decided to just leave grapes on the vine. even in internal vineyards for companies that produce their own wine rather than turn it into bulk. And Audra, please add anything if you feel. [00:11:43] Audra Cooper: I think from a specific standpoint, you know, that was a great way of answering that. I think one of the things to keep in mind is I, I know that we should definitely be mindful of educating and being informative in a general sense, right? The rule of thumb when you're a grape grower and you're trying to sell fruit is if it is difficult to sell as grapes, It will typically be exponentially more difficult to sell as bulk wine. [00:12:07] And so taking that position as a way of bringing profit back , to your vineyard, nine times out of 10 is not going to work out. And that one time is technically a lightning strike and it's extraordinarily difficult to predict that [00:12:20] Craig Macmillan: So not a lot of folks wouldn't be wise to do that for a lot of folks. [00:12:23] Audra Cooper: generally. No, I mean, I think most growers, particularly independent growers do not have the wherewithal or the risk adversity to be able to play the bulk market in any significant way. Okay. Mm [00:12:37] Craig Macmillan: Well, let's talk about wineries playing the bulk market. I've got extra stuff. Now, if it's all internal, if I'm growing my own grapes and turning them into my products, it sounds like I would want to maybe leave things on the vine, or just simply not put my investment into producing those wines. Where do bulk wines come from if they're not coming from spec grower spec operations, if they're coming from wineries in particular? [00:13:01] Things that are cut out for quality, things that are cut out for volume [00:13:04] Audra Cooper: Yeah, a multitude of reasons. I mean, the wineries typically use the bulk wine market as what I had alluded to earlier, which is a pressure release valve, right? When they are short or they are long, they're looking to the bulk market, whether that's to buy or sell. Now, that's certainly not every single winery that does that. Particularly some boutique operations, or even a lot of the DTCs would prefer not to play on the bulk wine market, but at times dabble in it. [00:13:27] Another reason to go to the bulk wine market as a buyer is to start a program. If you've gotten, you know, interest from a retailer, for example, for, you know, a control label that's an easy way to research whether or not it is an economic profitable project for your winery, as well as whether or not you can actually find the varietal. And the volume needed for that project. [00:13:49] So there is a multitude of reasons for the bulk wine market to essentially exist and be utilized. But the traditional model is to sell excess on the bulk wine market to someone else who actually needs it. The challenge right now is, we hit about 29 million gallons of actively listed bulk wine for California back in April or June, and that number really didn't decrease until recently. It's the highest inventory that we'd ever seen going into harvest, and when we have those dynamics, that bulk wine market's utilization becomes a little bit, shall I say, sludgy, in the sense of, Most everyone's trying to sell they're not trying to buy. [00:14:29] Craig Macmillan: Eddie, do you have anything to add? [00:14:30] Eddie Urman: no, I think Audra summed it up pretty good. I mean, you asked, how does it end up on the bulk market? I don't think at this point, there's a ton of players that are planning to put it on the bulk market per Audra's point, but wineries are in their best faith trying to secure the amount of fruit they need to then make wine. That they have a home for IE sale, you know, some sort of sales, but as we've seen contraction in sales, unfortunately for some parties, they're forced to make decisions to put it on the bulk market. That'd be correct. Audra. [00:14:59] Audra Cooper: be a correct way of saying it. And also to have to remember, we're essentially making wine for the future when we're harvesting fruit, right and putting it in tank. And so it's really difficult to predict exactly how much 2024 someone's actually going to be able to put out on the shelf and ship. So I think that's the other element to is, by their model , what they purchased and what they received now, of course, 24 is going to be a poor example of that with how light the crop was, but in general, they're buying for what they predict to be their demand and needs [00:15:30] and in all reality, when it's bottled. Packaged and shipped out, those numbers may look dramatically different. Hence the reason why it's going to end up on the bulk market. If it in fact is already in excess. There are some negotiants that may actually in some years where they think the market's pretty good and they can be profitable, we'll go out and spec, but that kind of business model is few and far between compared to say 15 years ago, [00:15:54] Craig Macmillan: Interesting and that kind of leads us to where we are now. You've already touched on it a little bit. We just finished, this is November of 2024, we're just wrapping up the harvest in California. Obviously it's a crystal ball thing, but basically, at the moment, how are we looking? It sounds like we had a light harvest. I'm going to ask you about that. A light harvest. And it sounds like that was pretty much true throughout the coast of California. Is that right? [00:16:20] Audra Cooper: generally, yes, there were regions and AVAs that did better than others. For example, parts of the North Coast with the exception of Sonoma and Napa, so Mendocino Lake and Sassoon, they were not as light as, say, Paso Robles on Paso Robles Cabernet or Sauvignon Blanc, but they were still below expectations in most cases. There's just certain areas that were impacted further. far more and may actually be at historical low yields. And I'll let Eddie touch upon kind of his experience specifically in Paso, because I think it's one of the more impacted regions in California. [00:16:55] Craig Macmillan: Yeah, yeah. Go ahead, Eddie. [00:16:56] Eddie Urman: Yeah. I think kind of extrapolate on what Audra was speaking to. Paso Robles was exceptionally light last year. I think, you know, our numbers are fluctuating and we'll, we'll see what was actually processed, but potentially 50 percent down from the five year average on Paso cab. And potentially one of the lightest crops we've seen in, potentially 20 years, or at least for sure in my career. Luckily 2024 for Paso was light. And because of that, there were people trying to secure extra cab and South Blanc towards the end of harvest. Unfortunately to, to Audra's point, the rest of the state wasn't as light in other areas. It's going to be pretty interesting to see how it all unfolds because it's probably more regional. [00:17:39] Craig Macmillan: And so we're saying fortunately light because the longterm impact would be that we will have less wine going into an already crowded marketplace. [00:17:50] Eddie Urman: But we also came off 2023, which was probably historically one of the largest crops we've ever seen in the state. So if we would have had a crop like that back to back, that would have been devastating. [00:18:01] Audra Cooper: Yeah, man, that's, that's so very true. And I think it's really important too, to hit upon, you know, the late season purchasing and the run that we saw on grapes. specifically in Paso for Cabernet and to some degree Sauvignon Blanc as well. But I'm going to really kind of lean towards Cab and even some of the red blenders. A lot of that was replacement demand. So it was demand that had been met by a current contract, but because the crop was so extraordinarily light, It had to be made up for somewhere. So there was a need for the fruit that was contracted, but if we didn't have that dynamic with available grapes, we probably would have had grapes left on the vine. [00:18:38] And we did to some degree, but just far less than what was predicted in 2024. [00:18:44] Craig Macmillan: This reminds me also of the, the concept of volatility. How volatile is the bulk wine grape grape market? We talked about these long time frames, which means your price changes you would think would be slow. Is, is there a lot of jumping around just in the course of a calendar year? [00:18:59] Audra Cooper: Yes and no. It really depends on the year. I would certainly say that in very light years we will see more volatility on price. Then in years where it's way oversupplied, or we have a large crop that creates more stability, good or bad, with a heavier crop. But it's not as volatile as maybe some other markets that people are trying to, you know, short on, for example, with the Wall Street guys. It's not quite like that either. So there is a little bit more stability built into it. [00:19:27] I think the challenge Happens often is a lot of people build their business models off of the district averages and the district averages don't show as much volatility as the, you know, yearly spot market does. [00:19:40] And unfortunately, it used to be a rule of thumb that about 10 percent of California supply was on the spot market every single year. Now I think that's closer to probably 30 something percent. I mean, it's really jumped in the last few years. [00:19:54] We have to remember our industry has been in a really interesting and an unfortunate position of retracting over the last couple of years with consumer demand declining, with the economic impacts with inflation, with lack of, you know, operating loans being readily available like they were. [00:20:10] I mean, things have changed pretty dramatically. I have a strong belief. I won't even say hope because hope's not a strategy. I have a strong belief that, you know, as we go through some of these challenges, We'll essentially build back and we'll get to a healthier position. And I do think that some of the worst things are some of the bigger pain points we either, recently have gone through and are over with or that we're in currently. So I don't think it's going to get much worse, but it remains to be seen. That one's a hard one to kind of figure out. But my, my thought is that with the lighter crop, it's certainly going to help the bulk wine market, not stack up, you know, a large fifth vintage, cause we have currently five vintages stacked. Stacked on top of each other in bulk wine market, which again, is the most amount of vintages I've seen in the 18 years I've been doing this. And that does show, you know, we met with a client yesterday and they said, our industry is sick. And I think that's actually a really great way of putting it. We're we're kind of in a sick position and we just need to figure out how to get to a healthier spot. [00:21:10] Craig Macmillan: five vintages stacked up that, so we're talking, there's like 2019 that are still in the market. Then [00:21:16] Audra Cooper: There is a little tiny bit of 2019, there's a tiny bit of 2020, and then you get into 21, 22, 23, and then the 24s are starting to come on. [00:21:25] Craig Macmillan: is there a home for something that's that old, even [00:21:30] 2020, [00:21:31] Audra Cooper: I mean, 2022 is about the oldest vintage back that I would say, in all likelihood, there's a reasonable wine based home, and even that's starting to get a little bit long in the tooth when we talk about 21 and 2020. Forget about 2019, that should have gone somewhere at some point long ago. Those vintages in all likelihood, again, they're smaller amounts, I think they're less than 100, 000 gallons each. [00:21:57] They're gonna have to go somewhere, whether it's destroyed or they go to DM. [00:22:01] Craig Macmillan: right? What's DM. [00:22:03] Audra Cooper: Distilled materials. [00:22:04] Craig Macmillan: There we go. Perfect. [00:22:06] Eddie, if you were advising a grape growing, what is your view? Looking ahead, what's your crystal ball say as far as removals, planting, varietal changes, clone changes, rootstock changes, anything like that? [00:22:20] Eddie Urman: Yeah, well we get that question a lot and it's pretty difficult to answer. At this point, you know, growers should really be considering which blocks they should be farming. They should be strongly considering pushing out blocks that are older or have no chance at receiving a price sustainably farm it. economically. And as far as planting goes right now, it's all over the board. It depends on the region, you know, where you're at within the central coast. That's which is my region specifically. And even then it's pretty hard to justify to somebody right now. It's a good time to plant. [00:22:56] That's [00:22:57] Craig Macmillan: that does make sense, I am thinking about other interviews that I've done with, with plant, plant pathology. Where it seems like everything is going to someplace bad in a hand basket because vines are dying. Do I replant that? You would think that diseases, like trunk disease, for instance, would alleviate some of this. [00:23:15] Vines would need to come out of production. Do you see that kind of thing happening? Do you think people are picking not just older, but maybe damaged or diseased or infested vineyards, taking those out of production and then not replanting those? [00:23:27] Eddie Urman: Yeah, they definitely are. The, difficult thing with vineyards compared to certain other crops is the fixed costs that go into installing a vineyard, which has gone up drastically in the last 15 years. So it's really difficult for a grower to push a vineyard you know, spend $2,000 an acre to push a vineyard or whatever it may be, and then decide, okay, we're just going to replant next year and spend 45, 000 or 40, 000. On reinstalling a vineyard. It's, it's a lot of money. Especially if it's on spec and, and honestly, sometimes it can't even get financing to do it. [00:23:59] So unfortunately, a lot of these players will need to say, we'll try to stick it out and say, okay, what if we just weather the storm one more year, the eternal optimist, the eternal optimist. View. I think we're finally starting to see that some people are, are making some tough decisions and it's, it's sad to see, but it's what needs to happen as far as pushing some of these vineyards that are diseased or too old to be productive. [00:24:20] Audra Cooper: I think he did a, you know, a service to everyone by talking about that, because the older plantings for as long as people had to hold on to them you know, we, talk a lot about, you know, oh, the 1990s plantings and they need to go away. Well, that's really easy to say it's a little more difficult to do, particularly again, if you're an independent grower. Relatively small, maybe your 20 acres, you know, the likelihood of you being able to get a planting contract and or getting financing to redevelop is slim to none. So you're going to hold on as long as you can. And that really has kind of added to the bottom line of supply as well. We have a lot of acreage that is finally starting to get removed that should have been removed years ago. [00:25:01] Craig Macmillan: And again, thinking in like classical high school economic terms It seems like grape prices have been going up, at least on Paso and some of those kind of more luxury areas. Is that true? Or is there a real cap on price compared to what it could have been? Or are we in decline? What, what's, what's happening right now? [00:25:24] Ha [00:25:24] Audra Cooper: I think that's actually a very loaded question in some respects because [00:25:30] Craig Macmillan: yeah, it [00:25:31] Audra Cooper: It's highly dependent on what we're talking about, right? If we're talking about Westside and we're talking about some of the Rhone Whites that are now in vogue, yeah, their pricing has started to increase even in spite of the market, right? Because they are in demand, but they're more of a niche market as well. They're not part of the macro market. Whereas you look at Paso Cab, The district average was starting to kind of climb back up again, but if you look at the spot market, it has declined dramatically over the last two years. And I think we're in our third decline now, as far as per year per vintage you look at, for example, Monterey County, Pinot, and I think you can easily make the argument prices dramatically decreased over the last several years. You know, it had a great run post sideways and unfortunately we way over planted and we planted it in a time where there was a lot of virus material that unfortunately got put into the ground and then we oversaturated the market on the shelves as well from a national distribution standpoint, if you want to talk about maybe some cool climate, Sarah, yeah, pricing continues to go up, but they're again, very nichey. So I guess the long winded thing is macro sense. Prices have been on the decline. Niche, it depends on what it is and where it is. [00:26:46] Craig Macmillan: And I, I got this from you, Audra, from another interview you did. What is the difference between a light harvest and a short harvest? And the reason I ask this is because it, on the wine side, talking to people, it's like, Oh, it's going to be a short harvest, coming up short. As in, I don't have enough. [00:27:02] I'm coming up short. It's like, I don't have dollar bills in my pocket. That's totally different than having not a lot of grapes. [00:27:09] Audra Cooper: Yeah, I mean, from a market perspective in which we operate, those two words have very different definitions. Light to me is regarding your yield per acre, your production. It's a light year. We're below average thresholds. Short on the other hand is more of an economic demand supply term that we utilize when The actual crop being delivered falls short of the actual demand. And that's a little bit tricky this year because a lot of people were saying the crop is short. Well, it was in only some cases. For example, Sauvignon Blanc, specifically in Paso, it was short. There's, I don't think there's really any arguing that. Paso Cab, I think it depends on what winery and which grower you are. There were growers who were sold out and fully contracted that were not able to meet their contracts and their wineries would have taken every single time they could have delivered. That's a short situation. Now, on the other hand, I've got some other stuff that say is like a 1997 planting that, you know, didn't have a whole lot of demand. They were light in their crop yield, but they were not short in their supply. [00:28:18] Craig Macmillan: What are things that growers in particular can do to set themselves apart in the marketplace? You mentioned niche, we've mentioned county average pricing, wherever you would like to be selling their grapes for more than that. And they do. What are things that people can do to kind of set themselves apart? Eddie. [00:28:35] Eddie Urman: That's a great question. It's a very difficult question. I think I'll start on the other end of the spectrum. You hear somewhat frequently people talk about minimal farming, or can they do just to get you by this year, get you into the next year what we've discussed with multiple people and what my belief is, unfortunately, if you decide to minimally farm or do the absolute bare minimum, you're boxing yourself into a area of the market. Where there's no chance you're gonna get a price that's really gonna even break even. I think most parties would agree to that. The best thing for our industry, and specifically Paso Robles, the Central Coast, is we need to continue to deliver quality products that, you know, a winery can make into good wine and sell at a good price. Right. So we need to continue to improve on our farming techniques, improve on our utilization of the resources we have to provide that product and reach a sustainable point of price to where vineyards can sustain, growers can continue to stay in business, and wineries can then take that product and sell it in a bottle profitably at a store or restaurant or whatever it may be. [00:29:45] So I kind of danced around your question, but my personal opinion is, if you want to be in this business and you want to create a product, you know, create a grape that people want to buy, you have to put the money into it to farm it. It sounds easy to say it's extremely difficult for the people making these decisions right now. [00:30:03] Craig Macmillan: You may have to spend a little money. [00:30:05] Audra Cooper: you definitely do. I mean, I think, Anytime that you slow down on what you spend, unfortunately you start to decrease your marketability. And that is so difficult in years like this, where as a broker, you watch someone cut their budget and their spending in half and you immediately notice, I can't sell your fruit. And that's a difficult thing because you can't necessarily guarantee that you can sell their fruit either. So how do you justify someone spending, you know, their normal budget? [00:30:37] One of the things that growers specifically can do is they can identify their value proposition. And for many, it's going to be unique, and some of them are going to have similarities. Part of that is, and I'm probably going to get myself in trouble a little bit here, the old kind of lead with, you know, I've gotten these gold medals for the wine that I produced off of my vineyard at these, you know, county fairs or this competition. Unfortunately, they just don't count anymore with marketing winemakers that are, you know, new on the scene, or perhaps with a new corporation, or, Somebody who's been through kind of the ropes, these things don't have any weight anymore. [00:31:17] But what does have weight is understanding what your buyer's needs are and how your vineyard actually fits those needs. So really understanding, where you fit into the market. Not everyone's going to have the best grapes in the region. And that's okay because maybe that is already oversaturated. [00:31:34] Maybe you need to hit a middle tier winery that's selling at 15. 99 and you know that you can be sustainable at $1,500 because this is your budget XYZ and it fits. You know, you don't necessarily have to be the 3, 000 or 4, 000 guy on the west side in Adelaide or Willow Creek. That's not going to be for everybody. [00:31:54] So really finding your position is really important and also what you provide to that buyer. And it's really simple, and I know it's actually probably very elementary to say, but what can you do to help make the people you work with at that winery make them look good? Because they'll also do that for you in return. [00:32:11] Craig Macmillan: and specifically in your experience, especially to start with you Eddie are there particular practices management styles, management philosophies that seem to be attractive to wineries that they're more likely to maybe buy from that grower? [00:32:25] Eddie Urman: Yeah, I'll just probably give a little more detail here, but my experience comes mostly from larger scale farming. At the end of the day, I think the more you put into farming it appropriately, IE you know, good pruning techniques good cultural practices, whether they be shoot thinning leafing, depending on your trellis style wire moves second crop drop or, or green drop. Those are all things that, you know, wineries are going to think are a positive thing. [00:32:54] Now, is it going to match every single program to Audra's point? And you don't always have to be the person selling $3,000 per ton cabernet. Some people can make just fine in those middle tiers. [00:33:03] And we need those people too, because there's bottles that need to go on the shelves there. So if you can have an open, reasonable discussion with your winery and what their expectations are and what you can actually provide at a certain price point and yield I think that's really important place to start. [00:33:18] Craig Macmillan: Audra? [00:33:18] Audra Cooper: Yeah, I think there's a couple things. Again, this is very elementary, but say what you do and do what you say. Following through with your word and what your plan is, is very, very important and being very consistent with your practices and the end product that you try to provide. I mean, consistency in agriculture, particularly in growing wine grapes, is very difficult, but those who achieve it are the ones that typically don't have as much volatility in their ability to sell fruit. on, you know, a term contract, typically. [00:33:46] I think the other thing, too, keeping in mind is managing personalities, too, and understanding, you know, who's the right fit for each other. I think that's really important, I think, from a practice's standpoint and I think this is becoming more and more commonly acceptable, but shoot thinning, when I first arrived in Paso even Monterey County, for that matter, is, was not very common. [00:34:10] It's becoming more and more common, and I think it's actually very important. And Eddie has kind of reaffirmed and reassured me since he started with Turrentine Brokerage, and I kind of failed to remember my basics. Pruning is everything. And I think sometimes often more than not, you know, pruning actually kind of gets It's in my mind kind of degraded and, you know, people try to make up for things later on and we start with the right foundation, usually have some consistency. [00:34:36] Craig Macmillan: So that's somewhere you may want to pay more attention and spend some more of your money there than in some other things. [00:34:42] Audra Cooper: Well, and your plan starts there, right? [00:34:43] So whatever you start with at pruning, that's your beginning plan. In all likelihood, you need to write that out. [00:34:49] Eddie Urman: , be intentional with your pruning plan. From the time you start the season, you should have a plan. Okay. This is what we're going to target this year and you got to stick to it. . [00:34:57] Craig Macmillan: What about, , certifications? There was a time not that long ago when going for whether it's SIP or organic we've got regenerative now a lot of folks looked at that and said, hey, this is going to help set me apart. This is going to help and with buyers, buyers are going to be interested in wanting these types of products. [00:35:18] Have you seen that take place? [00:35:20] Audra Cooper: Yeah, I have a really, really strong opinion on sustainable certification. And I'm sure a lot of our clientele is probably tired of me hitting this drum too loudly, but the reality is at one point, sustainable certification, regardless of which it is. Was a nice to have and the occasional request now. It's a it's a need to have must have [00:35:39] if you are not sustainably certified you are cutting your marketability I wouldn't say in half but pretty close now a lot of our buyers are requiring it and even if they don't require it suddenly asking at the end of harvest Oh, did they have a certification? and then the answer is no well now you may be on the chopping block of we may not re sign that fruit because Our retailers are asking us, what are we doing in regards to, you know, our kind of our social impacts in our economic and our environmental impacts? And it may not be on the bottle per se, but it's in the conversation. And so to be able to provide that information to the end user is really important [00:36:19] when it comes to the other certifications. Certainly organic is trending. It is trended off and on in our industry. Unfortunately, we don't see a big premium being paid for, for grapes that are organically certified with some exceptions. [00:36:33] And so that's really hard, I think, from an industry to, to really grow in that manner. Regenerative is certainly another trend. I think we're on the beginning cusp of it, so I don't see it as, you know, impactful as sustainably certified on macro level. As I do sustainable. So it'll be interesting to see where that goes. [00:36:53] I think organic those probably going to trend a little bit more in 26 and 27 just based on the players that are currently asking about it. [00:37:01] Craig Macmillan: What do you have to add, Eddie? [00:37:02] Eddie Urman: Yeah, I think Audra's absolutely right. We are in a state of excess or oversupply. So wineries are more intensely looking at. How can we differentiate one vineyard or one grower versus the next? And sustainability comes up in most conversations regarding that. So it's turning more from an option to more of a necessity. [00:37:24] I think one thing that there's a trend for unfortunately too, or it can be unfortunately for some people, is they're herbicide free. So there are some people that are interested in herbicide free. It's not a certification, [00:37:34] Craig Macmillan: Yeah, just simply as a practice. Yeah, I, agree with you. I'm hearing more and more about that all the time. And that's a, that's a big shift for a lot of growers. That's a very costly change to make. But you're absolutely right. That is a topic of conversation. That is definitely something that people are talking about in, in the broader world. There's a lot of news attention to that, especially around places like France and stuff, or that's going to be kind of a requirement probably in the future. [00:38:01] Audra Cooper: I just want to add really quick. One of the challenges that we see is Oftentimes wineries will come to the market requesting these differentiation points, right, in regards to practices, and it's really difficult because when they come to the market, a lot of these processes and procedures needed to have already been put into place, right? They would have already had to be intended or implemented in the field. And so we're, again, almost a bridge behind in regards to what demand currently is and, and this particular trend. Especially when we talk about organic herbicide free. These are very intentional, time intensive planning processes that we've got to get ahead of. [00:38:43] And I don't have a great answer because the market doesn't support a higher price per ton right now. And the reality is there are capital intensive changes in farming, but we're going to need to find a solution here soon because I do see this as a challenge in the market moving forward. [00:38:59] Craig Macmillan: and I think there's some research that kind of bears that out even at the consumer level where if I'm presented with two products that are the same price and one has a desirable quality, whether it's a practice or certification or something like that, you would say, you know, Which one would you like? [00:39:14] You say, well, I want the sustainable one. And then you ask the consumer, well, how much would you pay? And there's very little willingness to pay difference in some of these studies. In others, they show a meaningful amount, but a lot of them, a lot of the studies don't. And so I think we're kind of moving towards a standard operating procedure that's gonna be around these things and that's gonna raise costs and that's gonna be a real financial challenge for people, I agree. [00:39:38] Eddie, what is one thing you would tell growers around this topic of the market and everything else? [00:39:43] Eddie Urman: I think it was , the statement I made earlier is be intentional, like have a plan going into this year. We farmers tend to be optimistic and we tend to just think, okay, well, this year it's going to turn, you know, we've had a couple of bad years. It's going to get better this year. There's no guarantee that's going to take place this year. And we'd love to sit here and say it will. So make sure you have a plan that makes sense. And has a reasonable chance at having a positive outcome. If it's farming your 30 year old vineyard, 35 year old vineyard, that's for sure, only going to get three tons an acre or less on a best case scenario, no weather influences, no outside factors, no heat spells, and it's going to cost you 5, 000 an acre to farm it. You're not going to make your money back in most instances, unfortunately, not even break even. [00:40:29] Craig Macmillan: Audra, what is one thing you would tell growers? [00:40:31] Audra Cooper: That's a good question. And I think it's highly dependent on the grower and the clientele and where they are and what they have. I think that planning for your future is critical right now, not taking it year by year. And making changes in advance of needing to make changes is a huge one. Honestly, it's really getting sharp with your business pencil and in your business intention, your business plan. It's not just farming right now. I think you have to plan on how do you survive the current marketplace and how do you get to the other side? And unfortunately, it's not a cookie cutter plan for everyone. It's very customized and it's very specific. [00:41:11] And the other thing that I mentioned earlier, really understanding your value proposition in the market. That is critical because I can't tell you the number of times I've had people And very wonderful, good growers who are very intelligent, but they were very misguided by whether it was, you know, a real estate agent or a consultant or just people surrounding who also had good intentions, but they weren't knowledgeable about the marketplace. And, you know, those growers either planted wrong, entered the market wrong, had to have high expectations built into their budget on the price per ton long term, all these things matter. And all these things really matter for success. [00:41:48] Craig Macmillan: Where can people find out more about you two? Audra. [00:41:51] Audra Cooper: Yeah you can go to our website, www. TurrentineBrokerage. You can of course call myself or Eddie or email us. You'll often see us up on, you know, a stage or in a room speaking on behalf of the marketplace. I've got something coming up soon in February as well. Yeah, there's, there's a multitude of ways of getting a hold of us. [00:42:10] Probably our website's the easiest because it has all the information. [00:42:13] Craig Macmillan: Fantastic. Well, thank you both for being on the podcast. Really interesting conversation. lot to think about. A lot to think about. Intentional farming, I think that's one of the key things we're taking away here is what's your intention. And that's not always such an easy thing to decide upon. You know, it's tough. [00:42:31] Audra Cooper: It is tough. We thank you and we appreciate it. It was a pleasure talking with you as well. [00:42:36] Eddie Urman: yeah, thank you very much, Craig. [00:42:37] Craig Macmillan: You bet. So our guest today, Audra Cooper, she is director of grape brokerage and Eddie Urman, who is central coast grape broker for Turentine brokerage. Thank you both for coming out and to our listeners, keep downloading those episodes. There's lots of great information there. Check the show page or there's lots of resources and look for other podcasts. [00:42:55] We have tons and tons of episodes on all kinds of topics and please keep coming back and thank you. [00:43:01] Audra Cooper: Thank you. [00:43:02] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Turrentine brokerage crush reports, and sustainable wine growing podcast episodes, 185, why you need to talk about sustainability. And 221 future proof your wine business with Omnichannel communication. [00:43:27] If you liked this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast. And you can reach us at podcast at vineyardteam.org. [00:43:40] Until next time, this is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

Page Mill Winery began in 1976 at the base of the Santa Cruz Mountains and operated there for 28 years, but in 2004 a change was needed. The winery had outgrown its basement beginnings and a path was charted that landed it in the Livermore Valley. Throughout the years Page Mill Winery has been producing some of the finest wines in the market. We're passionate about serving our clientele with the great taste and quality they've come to expect. With a wide variety of signature products catering to all budgets, we're the perfect option for your upcoming event, party, or a quiet evening at home. One can find Page Mill wines in Restaurants around the bay area with flagship wines like the 2023 Sauvignon Blanc, Livermore Valley and the iconic Rhone Blend 2021 GPS, Grenache, Petite Sirah and Syrah blend being on the menu. Specializing in Sustainability, Organically grown grapes and community fundraising, the staff at Page Mill are just as proud of the conscious way we do business as they are about the superior, hand crafted wines. Dane Stark, son of founders Dick and Ome, studied enology at the Universite de Bordeaux and joined the family business in 1989. He continues the Starks' legacy of heart felt and exceptional wines and experiences. In order to ensure the highest industry standards, our grapes are lovingly tended from bud break to harvest. Our production equipment is traditional and hands on, and while we don't still use the basket press in front of our barrel room(it was retired in 2005) just as much love and effort goes into each glass.

IWP Ep68 Bryan Green - Fontaine Glassware. I recently spoke with Bryan Green of Fontaine.  Fontaine is a newish glassware line designed by Brian with help from winemakers, sommeliers and enthusiasts.  We discuss their first product - a stemmed spirits glass and the design process for a universal wine glass.  It was all super interesting.  I've been really enjoying the glass, with a variety of wines too, some Zins and field blends, Mataro, Syrah, a white blend, a Vermentino, a Pinot and some other wines I've tried from it so far.  You can find them at https://fontaineglass.com/ or fontaineglass on instagram. Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

durée : 02:58:27 - Le 7/10 - par : Nicolas Demorand, Léa Salamé, Sonia Devillers, Anne-Laure Sugier - Jean-Marc Jancovici, président de The Shift Project , Natacha Polony, journaliste, Jérôme Jaffré, directeur du CECOP, Marc Lazar, historien, Célia Himelfarb, économiste, Florence Pinot de Villechenon, économiste, Louis Chedid, chanteur, Yugnat999, créateur de contenu, sont les invités du 7/10.

Di episode kali ini, tim VOA bertemu dengan keluarga 'Neverland Family' di New York. Dita dan anak-anaknya menceritakan tentang kondisi Pinot. Juga, Pinot merilis buku perdananya yang berisi kisah hidup dan karya-karyanya.

Send Mike a Text!Mike is currently vacationing in the Pacific Northwest, and his first stop was the Willamette Valley in Oregon, to see his old pal Rob Stuart. Rob was Mike's neighbor in Yakima Washington (back in the day). He eventually went to Oregon to make Pinot, and subsequently established his own label. It's a GREAT story!See some behind the scenes pictures on Instagram. Send Mike an Email if you would like your VERY OWN set of "official" podcast coasters.R. Stuart & Co. Wines discussed this episode:NV Bubbly, Blanc de Blanc, Willamette Valley2021 Big Fire Pinot Noir, Willamette Valley2022 Love, Oregon Pinot Noir, Willamette Valley2021 Autograph Pinot Noir, Willamette ValleySupport the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!

With the holidays coming, I thought it would be a good time to do a show on a different kind of sparkling wine, so this time I cover Italy's premier traditional method sparkling wine, Franciacorta. Map: Consorzio per la tutela del Franciacorta   Franciacorta is a high quality Italian sparkling wine made in the area of Brescia in Lombardy (the Italian region where Milan is located).  Franciacorta, as a sparkling wine, came into being in the 1960s but it didn't take long for it to gain a favorable reputation, which still holds today. With very distinctive geographical features and a unique microclimate, the wines here are marked by a balance of excellent acidity and lovely aromas of fruit, flowers, nuts and more.   The thing that makes Franciacorta stand out among other sparklers from Italy is that wines from this region can only be produced using the traditional method (like Champagne, unlike Prosecco) and must be made primarily from the French grapes – Chardonnay, Pinot nero (Pinot noir), and Pinot bianco (Pinot blanc). Photo: Consorzio per la tutela del Franciacorta   Despite the similarities with their French counterpart, the terroir in Franciacorta presents weather patterns that include a lake effect, Alpine breezes, and ample wind. The entire area was formed by glacial movement – no by a small sea receding and leaving a bed of chalky limestone as was the case in Champagne.       Priced at a premium, these wines are ideal if you love Champagne or sparkling wine but want something fruitier, fuller, and with less piercing acidity. Photo: Consorzio per la tutela del Franciacorta   In this show I cover the history, terroir, grapes, winemaking, and the three types of Franciacorta: nonvintage, rosé, and saten and the overlying classifications of millesimato and riserva. Photo: Colline della Stella ________________________________________ Main information sources: https://franciacorta.wine/en/ Franciacorta DOCG Regulatory document   Full show notes and all back episodes are on Patreon. Become a member today! https://www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

We release new content every Tuesday morning so be sure to subscribe so you don't miss a single episode. Subscribe here Ways to support the show:1. Join our mailing list: Thegunexperiment.com 2. Subscribe, Leave us 5 stars and comment on Apple or Spotify3. Follow us on instagram and/or FB: Instagram Facebook4. Be a part of our private community, join our Discord page!5. Be sure to support the sponsors of the show. They are an integral part of making the show possible.Ask us anything at AskMikeandKeith@gmail.comGet Your Gun Experiment Merch HereToday's Episode is brought to you by Cooper's Cask Coffee. Product Highlight: Coopers Pinot Noir Barrel Aged Coffee is made from beans imported from Rwanda aged in Pinot barrels and roasted to a medium levelTasting Notes: Dried Figs, Rustic Sweetness, Caramelized Sugar Taste like a Creme Brulee CrustSubscribe and save 10%Free Shipping on orders over $50 To get yourself some fantastic coffee head to CoffeewithMikeandKeith.com Tonight's Topics of DiscussionI. Intro Semper Fly and Guntubers SighII. Marine Corps Veteran Removed from Flight over “Threatening' Shirt”III. ‘Guntubers' Panic as Youtube Cracks DownThe President Frys and The Billionaire BuysIV. Trump Serves It UpV. Elon Musk's $1 Million Giveaway, Gov. Shapiro Not HappyVI. Presidential Cookie Poll Might Just Be the Sweetest Election YetPut Zuc in the Clink with the MinkVII. Judge Rules Meta Must...

#773. This week, Kaitlyn takes the mic solo to tackle all your burning questions and share some personal updates. From the ongoing dog custody situation with Ramen and Pinot to her thoughts on the recent Devin drama, she holds nothing back. Kaitlyn opens up about her ego, apologizing (or not) for jokes, and why she only trusts dogs, babies, and old people. Plus, she gets real about wanting to be a mom and dealing with online hate. Pour a martini and tune in for an honest, unfiltered chat with Kaitlyn! If you're LOVING this podcast, please follow and leave a rating and review below! PLUS, FOLLOW OUR PODCAST INSTAGRAM HERE! Thank you to our Sponsors! Check out these deals! Bombas: Head over to Bombas.com/vine and use code vine for 20% off your first purchase. Chewy: That's Chewy.com/vine to save $20 on your first order with free shipping. Minimum purchase required. OUAI: Go to THEOUAI.com and use promo code VINE for 15% off any product. Progressive: Quote at Progressive.com to join the over 28 million drivers who trust Progressive. Shopify: Sign up for your $1 per-month trial period at SHOPIFY.COM/vine