Podcasts about pinot grigio

The Master Sommelier is a commitment to hospitality. So it makes you wonder what a young girl, who admittedly called herself lazy, would take on such a commitment. As life would have it, the challenges became clear to Stefanie Hehn, and each ladder rung became the next challenge. And I get it. I love hospitality. Here is her story on getting to the utmost revered  degree in the subject.   Stefanie Hehn—master sommelier extraordinaire from Hamburg's fabulous Fontenay Hotel—brings a whole philosophy to wine service that goes well beyond being just an order-taker. She tells her team their mission is to turn each guest into the superhero of their own wine story. That means memorable moments, not just pouring what's popular. From their conversation, we learn that German wine trends can be as surprising as a plot twist in a telenovela. Riesling's always beloved, but lately German Pinot Noir (Spätburgunder, for the wine geeks) is stealing the spotlight, with guest explorations into lesser-known varietals like Silvaner for adventurous diners. Stefanie is a champion of mixing the classics with hidden gems—she curates the hotel's wine list with both her guests' favorites and her personal discoveries from around the world. And just so you know, being a master sommelier isn't all swirling glasses and elegant pours—it takes a mountain of study, relentless passion, and sometimes the bravery to leave a steady job to pursue that next-level sommelier qualification. On the floor, Stefanie loves when guests give her some direction (“here's my budget, here's what we like!”), but she's also ready to whisk you away with a surprise pairing if you're up for the adventure. Whether people want to talk organic, biodynamic, orange wine, or good old Bordeaux, the most important ingredient is always to create a special, personal moment—that's what makes people come back (and maybe brag to their friends later). So, fancy a glass of Champagne, Pinot Noir, or perhaps a pink Pinot Grigio with a story? Stefanie's here to make sure you leave with a smile—and maybe a new favorite wine you've never heard of before. If you've got more specific questions about Stefanie's approach, the trends she's seeing, or German wine culture, just ask! #winepodcast #sommeliers #WineTalks #StefanieHehn #PaulKalemkiarian #Germanwine, #hospitality #MichelinStar #FontenayHotel #Riesling #PinotNoir #winepairing #winelover #wineeducation #wineindustry #finewine #winelist #organicwine #champagne #wineexperience #mastersommelier    

A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Roos and her husband Koos Bekker, who is a South African tech entrepreneur known for his innovative ventures, including transforming media group Naspers. Bekker's vision extends beyond digital media into luxury hospitality and agriculture, mirroring his approach at Babylonstoren in South Africa, The Newt's sister property. Ciders tasted at The Newt in Somerset A Cathedral to Cider at this Luxe Estate The Newt's cider operation began in 2018, a year before the estate's gardens and hotel opened. Designed with a focus on creativity and the visitor experience, the cidery features state-of-the-art equipment, including Voran presses, hypoxic apple storage, and multiple fermentation tanks. The cider is predominantly crafted for guests visiting the estate, which receives up to 200,000 visitors a year. Charlie Inns: The Cider Maker's Story Charlie Inns, the cider maker, brings a deep passion for microbiology and biochemistry to the operation. His journey began with home brewing in his youth, later gaining professional experience at Lilly's Cider. At The Newt, Charlie focuses on crafting ciders using estate-grown apples from 65 varieties, many of them heirloom. The orchards, covering approximately 70 acres, are planted with traditional, full-size trees spaced widely to minimize disease spread and reduce the need for chemical treatments. Charlie Inns Cider maker at The Newt in Somerset State of the Art Cider Production The cider-making process includes a variety of yeasts, including wine strains, and a mix of stainless steel and oak barrel fermentations. Techniques such as gravity-fed racking, malolactic fermentation, and freeze concentration for ice cider production are part of the cellar's repertoire. Some ciders are back-sweetened with apple juice or ice cider concentrate, and a cider club offers members access to exclusive batches and virtual tastings. Watch a behind the scenes from The Newt Operations and Sales Support Luke Benson, who joined The Newt more recently, supports Charlie with operations and sales, ensuring the cidery runs efficiently and allows the cider maker to focus on quality and creativity. Luke's background includes home cider-making and beer brewing. Ria, Luke Benson, Arthur Cole touring The Newt Ciders Tasted at The Newt Fine Cider: A Braeburn single varietal fermented with Pinot Grigio yeast, crafted to appeal to wine enthusiasts. Kingston Black: A single-varietal expression using this traditional bittersweet apple, known for its crisp acidity. The cider featured champagne yeast and was back-sweetened with ice cider and fresh juice for a balanced finish. Red Love and Vilberie Blend: A complex cider combining the tart Red Love apple from Kent with the tannic Vilberie, resulting in a deeply colored, aromatic cider. The Winston: A méthode champenoise-style cider made from Katy apples, aged for several years, named after Winston Churchill and bottled in pint-sized bottles. The Winston Hopped Braeburn: A single-varietal Braeburn cider infused with Nelson Sauvin hops from New Zealand, offering a delicate, aromatic profile with a hint of residual sweetness from the apple. Signature Blend: A flagship cider blending over 30 apple varieties from the estate, fermented in both stainless steel and oak, with a focus on capturing the essence of The Newt's orchard. Contact Info for The Newt Website: www.thenewtinsomerset.com Mentions in this Cider Chat Totally Cider Tours_UK Edition 2025 Ethic Ciders | California Summer Solstice BBQ Saturday, June 21 · 12 – 5pm PDT. tickets @nordappelcider is sending an open letter to the German EU delegates, advocating for transparent labelling. This new comes in via 1785 Cider who was featured on Moscow's Rebel Apple wins International Cider Maker of the Year at GLINTCAP Listen to Episode 216: Alex Ionov | Rebel Apple, Moscow Watch this video sung by Alexander Ionov. In this song the young man is addressing a girl with St Valentines letter explaining how much he dreams about her The main phrase of the song is «I need you more than a ton of cider» (or to be precise in translation «You are more important for me than a ton of cider»).

Boxed wine sucks - or does it?!? When a listener suggested we do an episode on boxed wine given all of the nuttiness with tariffs and rising wine prices, we said “Why the eff not?!?” Look, we may be wine reviewers and have our own fancy-pants wine podcast, but that doesn't mean we are too good for boxed wine. And, we think you will be very surprised to learn about how popular boxed wine has become, not only in the US but across the world. And, we think you will be surprised by our reviews of the wines we tasted. So there's a there there if you are willing to open your mind. We also think you will be very surprised to learn about the history of boxed wine - which should probably be called bagged wine, or bladder wine, BTW - and how good of a bargain it can really be. Wines reviewed in this episode: Bota Box Pinot Grigio, La Vieille Ferme Red Wine Vin RougeSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Rollrasen, Raab-Rant und Radiomagie – was will man mehr?Eine Folge wie ein gut gekühlter Pinot Grigio: spritzig, vollmundig und mit ordentlichem Nachklapp.Was als harmloser Gadget-Talk beginnt, eskaliert zur Ode an den Rollrasenproduzenten eures Vertrauens. Ja, richtig gelesen – wir sagen nur: Rollrasen Rudi. Während Babo genüsslich dekantiert, seziert Hannes akribisch, warum sein Rasen kam, sah und verwelkte.Nebenbei kämpfen die beiden gegen Bürokratie, Spucke auf Akten und das Archivwesen des Grauens. Und als wäre das nicht schon Behörden-Satire genug, gibt's noch eine amtliche Abrechnung mit dem öffentlich-rechtlichen Radiobeitrag zur Rentenpolitik.Stefan Raab ist übrigens auch Thema – und zwar mit allem, was dazugehört: Comeback, Quoten, Cringe-TV und natürlich Schadenfreude. Ach ja: Die Redewendung der Woche bringt diesmal nicht nur Seile ins Spiel, sondern auch ein historisches Kater-Gefühl.Viel Vergnügen!Unterstütze uns mit einem⁠⁠⁠⁠⁠⁠⁠⁠ Spotify-Abo⁠⁠⁠⁠⁠⁠⁠⁠ und höre die neueste Folge früher.Werdet Teil der ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon Community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Folgt uns auf ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Folgt uns auf⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Folgt uns auf ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Send us a textHave you ever discovered a $10 wine that drinks like it should cost twice as much? The Federalist Lodi Cabernet Sauvignon 2022 is exactly that kind of delightful surprise – a summer-ready red that delivers serious bang for your buck without compromising on flavor or character.This affordable gem comes from Terlato Wines, the same company that revolutionized American wine drinking by introducing Pinot Grigio to our shores fifty years ago. Their experience shines through in this Lodi Cabernet, which offers a beautifully balanced profile featuring blackberry, raspberry, and plum notes complemented by hints of black licorice, toasty vanilla, and mocha. The wine benefits from 15 months in oak barrels (35% new), creating just enough complexity without overwhelming the fruit-forward character that makes it so approachable.What makes this wine special is partly its terroir. Lodi sits in California's Central Valley where dramatic temperature swings – sometimes 50 degrees between scorching days and cool nights – create ideal conditions for developing full flavors while maintaining crucial acidity. These unique growing conditions, combined with thoughtful blending (93% Cabernet Sauvignon with touches of Zinfandel and Petit Syrah), result in a crowd-pleasing wine that's perfect for casual occasions. With its smooth texture, good weight, and inviting acidity, it pairs beautifully with everything from burgers to tacos. For under $10, you'd be hard-pressed to find a more satisfying everyday Cabernet that demonstrates why exploring beyond premium wine regions can yield such rewarding discoveries. Try it at your next gathering and watch how quickly the bottle disappears!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Neue Runde, neues Glück! In dieser Cheers!-Blindverkostung lassen Lou und Jonas zwei Weine aus der Pfalz gegeneinander antreten: Riesling vs. Grauburgunder – zwei Klassiker, die unterschiedlicher kaum sein könnten. Wie immer gibt's zuerst hilfreiche Infos zur Herkunft, dem Charakter und natürlich den Aromen, bevor es zum großen Showdown kommt: Werden Lou und Jonas die beiden Rebsorten blind voneinander unterscheiden können? Weine der Woche: Pr8stück Riesling Qualitätswein weiß https://bit.ly/40pgohD Der saftige Duft nach knackig roten Äpfeln, weißem Pfirsich und Nektarine machen diesen Riesling zum perfekten Partner zu deftigen Pfälzer Klassikern wie Saumagen, Bratwürste und Sauerkraut. Spritig im Geschmack und mit viel Frucht bei trockenem Charakter überzeugt er sowohl als Weinschorle als auch solo! Pr8stück Grauburgunder Qualitätswein | Jetzt neu im Sortiment bei EDEKA Pinot Gris in Frankreich, Pinot Grigio in Italien und Grauburgunder in Deutschland – viele Synonyme, eine Rebsorte! Der deutsche Klassiker fällt etwas breitschultriger als sein italienischer Bruder aus, wirkt dabei jedoch nicht weniger erfrischend. In der Nase ganz viel Apfel, Pfirsich, grüne Melone und Zitronenabrieb. Ein echter Allrounder, der einfach immer geht. Frage der Woche: Welche Speisen passen am besten zu Grauburgunder? „Grundsätzlich kommt es auf die Herkunft des Grauburgunders an. Tendenziell gilt Grauburgunder aber als unkomplizierter Brot und Butter Wein und passt damit perfekt zum klassischen Vesper, Risotto, Pasta mit Gemüse oder auch milden Currys.” – Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: [Das Cheers! Aromarad](https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp). Lust auf den perfekten Weinmoment? Mit den [Cheers! Weinplaylisten](https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska) findest Du tolle Musik zu jeder Flasche Wein. Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf [Instagram](https://www.instagram.com/cheers_weinpodcast/). Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

La 57ª edizione di Vinitaly, in programma dal 6 al 9 aprile a Veronafiere, si conferma punto di riferimento per il vino italiano con circa 4.000 aziende espositrici e l’intero quartiere fieristico occupato. Attesi operatori da 140 Paesi, con l’obiettivo di confermare la presenza di 30mila buyer internazionali, inclusi gli Stati Uniti, nonostante le recenti tensioni commerciali. Le delegazioni più numerose arrivano da USA, Canada, Cina, Regno Unito, Brasile, India, Singapore, Giappone e Corea del Sud, mentre in Europa spiccano Germania, Svizzera, Nord Europa e Balcani. Vinitaly 2025 punta a rafforzare l’internazionalizzazione e la promozione del settore, evolvendo da osservatore delle tendenze a vero incubatore del vino globale. Nel 2025 Veronafiere punta a rafforzare promozione e internazionalizzazione, con Vinitaly che evolve da semplice osservatore a incubatore di tendenze del settore vinicolo. Tuttavia, le nuove tariffe imposte dagli Stati Uniti da parte del presidente Trump generano tensioni sul commercio internazionale del vino. Il governo italiano risponde con un netto rifiuto a ritorsioni, puntando invece su negoziati con gli USA, semplificazione normativa, sostegno alla competitività delle imprese e apertura di nuovi mercati tramite accordi bilaterali. Contrariamente a quanto sostenuto da alcuni, la maggior parte del vino italiano esportato non è di fascia alta: solo il 2% supera i 50 dollari a bottiglia, mentre l'80% ha un prezzo franco cantina sotto i 4 euro al litro. I dazi quindi colpiscono duramente etichette popolari come Prosecco, Pinot Grigio, Lambrusco e Chianti, che rappresentano il grosso del volume d'affari negli USA. L’Unione Italiana Vini propone di condividere il costo dei dazi con gli importatori americani: un 10% a carico dei produttori e un 10% sugli importatori, che spesso applicano ricarichi elevati (una bottiglia da 5 euro in Italia arriva a costare oltre 15 dollari negli USA). Ne parliamo con alcuni fra i maggiori rappresentanti di settore:Marilisa Allegrini, Gruppo Marilisa Allegrini, Riccardo Paqua - Amministratore Delegato Pasqua Vini Igor Boccardo, direttore generale di Leone Alato Cristina Nonino, amministratore delegato Nonino (nella foto qua sotto con Sebastiano Barisoni)Andrea Conzonato, Amministratore delegato di Herita Marzotto Wine Estates (nella foto qua sotto con Sebastiano Barisoni)Dazi: Ue, "bazooka" sempre sul tavolo, ma vogliamo un negoziato con gli UsaLa Commissione Europea mantiene un approccio prudente nella risposta ai dazi imposti dagli Stati Uniti, ribadendo la volontà di evitare uno scontro frontale: il cosiddetto “bazooka” - ovvero misure anticoercitive come restrizioni su import-export, investimenti e diritti di proprietà intellettuale - resta sul tavolo ma non viene ancora attivato. L'obiettivo è aprire un negoziato, non generare un "big bang". Intanto, l'UE si prepara a rispondere ai dazi su acciaio e alluminio con una contro-lista di prodotti americani, escluso il whisky, dal valore complessivo di 21 miliardi di euro, contro i 26 miliardi delle tariffe USA. I controdazi scatteranno in tre fasi: il 15 aprile, il 16 maggio e il 1° dicembre. A breve si discuterà anche la risposta europea ai nuovi dazi sulle auto e alla tariffa generalizzata del 20% annunciata dagli USA sotto il nome di "reciproca". Parallelamente, Bruxelles accelera sulla diversificazione dei mercati: sono in corso contatti con l’India per negoziare un accordo di libero scambio a fasi, mentre la presidente von der Leyen ha avviato un dialogo diretto con il premier cinese Li Qiang, sottolineando l’importanza della stabilità e del sostegno a un commercio globale equo e riformato. Sul fronte italiano, Palazzo Chigi ha avviato un ciclo di incontri tra governo e categorie economiche per valutare l’impatto dei dazi USA e definire misure di supporto alle filiere più colpite, con la partecipazione di Meloni, Tajani, Salvini, Giorgetti, Urso, Lollobrigida, Foti e i sottosegretari Mantovano e Fazzolari.Il commento è di Adriana Cerretelli, editorialista Il Sole 24 Ore Bruxelles.

Pinot Gris and Pinot Blanc are both mutations of Pinot Noir. First, let's look at Pinot Gris, also called Pinot Grigio in Italy. These two wines come from the same grape. Pinot Gris originated from Burgundy in the Pinot Noir fields. It can be hard to tell the difference between the Pinot Gris plants and Pinot Noir and they were sometimes used in the Pinot Noir to soften tannins and add acid to the wine. It is now mostly grown in the Alsace region in France. Pinot Gris is a soft, perfumed, and higher body wine than most whites. Pinot Grigio has a lighter body and is normally crisp with high acid.Pinot Blanc is called Pinot Blanco in Italy. It is a full-body aromatic white wine. Because of its fuller body, it is often confused with Chardonnay. It is more popular in Germany where it is called Weissburgunder.Chenin Blanc is one of the most versatile white grapes in the world. It can be made into a sweet white wine, wide range of dry white wines, and also sparkling wines. South Africa is the capital of Chenin Blanc where it is their number one grape variety. It is an aromatic light-bodied high-acid white wine. Can be barrel aged to add to its richness and complexity. Light styles will have lime and tarragon flavors. Heavier styles have peach, nectarine, and honey flavors. Tonight, we are comparing: 2021 Arendsig Chenin Blanc Inspirational Batch 3 purchased at Wall to Wall Wine for $29.99.Next week we will explore a new hybrid grape variety "Petite Pearl". We will be tasting a 2022 Soldier Creek Winery Petite Pearl.

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

Alto Adige, in the far northeast of Italy,  is a small wine region that makes incredibly high quality reds and whites. In this episode I discuss the unique terroir, grapes, and mixed culture of this region, with its heavy Germanic and Austrian influences.    I cover: The long history of Alto Adige wine The varied soil types and geology The range of climates and growing conditions The unique grapes (including Kerner, Schiava and Lagrein) The DOCs and subzones of Alto Adige   A truly beautiful and unique Italian wine region, and one I hope I've convinced you to explore!    Copyright: Wines of Alto Adige         Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Welcome back, wine friends! This is Part Two of our deep dive into Ukrainian wine. In this episode, we continue the journey with Sera Crow, a doctor of chemistry turned wine communicator and WSET diploma holder. Born and raised in Ukraine, Sarah is a passionate ambassador for Ukrainian wine. We go beyond the grapes to explore Ukraine's main wine regions, from the Black Sea coast to the Romanian and Hungarian borders. We also discuss the challenges winemakers face, the impact of recent conflicts, and their resilience through innovation—like infusing wines with botanicals (yes, I'll be trying a wine-based mojito!). Finally, we look ahead to the future of Ukrainian wine tourism.  If you want to skip ahead:   03.30: The Crimea and Black sea wine regions and their history  06.00: Prince Troubetzkoy Winery, Ukraine's oldest winery, destroyed by Russians   07.30: Wineries such as Beyush Winery based on a sanctuary 09.09: The Transcarpathia Wine Region (the western most region of Ukraine) 10.00: Carpatian Sekt Rosé made from the Blaufränkisch grape by Chateau Chizay 11.16: Preference for sweeter styles in Ukraine due to Soviet Union times 14.00: Chateau Chizay's infused wines, like Pinot Grigio with Lime and Mint Ukrainian Wine Company £14  16.30: Foraging culture in Ukraine for herbal teas and infused wines. 19.06: Developing wine regions around Kyiv 21.26: Traveling to Ukraine's Wineries - visiting Odessa, Lviv, and the Carpathians for unique wine experiences. 26.00: Resilience of Ukrainian Winemakers and continuing their work despite challenges. 27.30: Ukrainian Wine Export Efforts 29.15: Emphasis on Ukrainian wines that stand out for their quality and unique styles.   Please find link below to learn more about purchasing Ukrainian wine, depending on where you are in the world: UK Europe USA   And follow Sera in Instagram HERE   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Hello, Darlings!We are at the end of our time with the Salt Lake gals for a while and my heart is breaking...I need slurring Meredith and Baby Gorge as much as Ramona needs her Pinot Grigio!We are discussing why Whitney was sitting the way she was, JARED, Brittani being a loon and Andy and Mary's love affair.Enjoy! Access bonus episodes on Patreon Hosted on Acast. See acast.com/privacy for more information.

Lauren and Michele are here to get to the bottom of all their burning questions about Ramona Singer, the eye-poppin' maniac of RHONY. From understanding how Ramona got so rich, to reading excerpts from her unintentionally hilarious memoir, to giving a full report on Mario's mistress and how many rich old guys she was accused of stalking, the Breakdowns Babes tread bravely into the shallow Pinot Grigio-filled waters of Ramona's mind.0:10- Depression, Botox Baby, Intro and Secrets of Stand-up8:13- Ramona's family background and non-reality TV career23:54- Ramona the writer girl (excerpts from her book "Life on the Ramona Coaster")30:50- Avery denies nepo-baby allegations34:35- Brief detour/discussion of Munchausen's syndrome39:20- Breaking down the timeline of Mario's affair/the divorce50:50- The legal battles and escapades of Mario's mistress1:01:01- Ramona gets dumped by Bravo for being racist1:05:35- Oral Exams

On this episode of Cosplay and Cocktails, join Jessi and Paige as they look back on 2024 as well as what they are looking forward to in year 6 of podcasting.

If you love Sauvignon Blanc, Riesling, Pinot Grigio, or Albariño, you're going to also love Müller-Thurgau because they all have something in common: they are all aromatic dry white wines! Now, if you don't know what aromatic white wines are, don't worry, we'll tell you all about them in this episode. We'll even teach you what terpenes are and why they matter when it comes to aromatic dry white wines. Even better, we'll tell you how to pronounce Müller-Thurgau, where the name came from (it's a bit of a Frankenstein's monster story), and why so much Müller-Thurgau is grown in Italy. After tasting this wine, it is now on our go-to list for white wines - definitely worth learning about and adding to your wine repertoire. Wines reviewed in this episode: 2021 Muri Gries Alto Adige Müller-Thurgau, 2021 Elena Walch Müller-ThurgauSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Send us a text Discover the vibrant world of Italian white wines in Vino Bianco: Exploring the White Wines of Italy. From the crisp and refreshing Pinot Grigio of Veneto to the aromatic Vermentino of Sardinia, each episode delves into the history, regions, and winemaking traditions behind Italy's most celebrated white wines. Join us on a flavorful journey through vineyards, varietals, and vintages, as we uncover the secrets of Italian winemaking and share tips for pairing these exquisite wines with your favorite dishes. Perfect for wine enthusiasts, foodies, and anyone with a taste for Italian culture. Salute!

Andrew and Lindsey are enjoying a refreshing springtime Pinot Grigio while they dive into a fun conversation about Special Forces, Traitors, and some exciting new anime. Lindsey shares her thoughts on Heidi Montag making waves on the charts and Aly & AJ popping up as guests on Call Her Daddy. They also touch on this week's hot topics, chatting about the legal drama between Blake Lively and Justin Baldoni, the wildfires happening in Los Angeles, TikTok trends, and even tackle a thought-provoking question about work efficiency and pay.Head to https://www.squarespace.com/WINETHIRTY to save 10% off your first purchase of a website or domain using code WINETHIRTY

After one evening of rooting for Kyler Murray, Zak and the Commish crack open a beer and Pinot Grigio to try and understand the Seahawks Clenching Scenarios for Week 17. Additionally, Zak's Phinnecky season died of dysentery last week and the Commish isn't off to a hot start for the Championship. Can greatness be found when these two put their heads together to try and beat JP? Maybe Zak will offer up some wisdom and mentorship that helps the Commish rise above all the challenges... or maybe he'll complain about Josh Allen getting him 9pts vs the Patriots. Tune in to find out! 

Since the year 2000, wineries in the United States have grown from 2,000 to nearly 12,000. How can a brand stand out in the market? Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions including Texas, Michigan, and Pennsylvania. Dan shares tips on how to sell new hybrid varieties, what messaging has the biggest impact on sales, and what customers are really coming to the tasting room for (it's not wine!). Resources:         222: How Sustainability Sells in a Tough Market | Marketing Tip Monday 246: 3 Ways to Make Your Tasting an Experience | Marketing Tip Monday Dan McCcole Exploring Winery Visitors in the Emerging Wine Regions of the North Central United States Market research reveals why consumers are drawn to wineries in Michigan Survey of Wineries and Non-winery Tourism Businesses in 25 Emerging Wine Regions The impact of different product messages on wine tourists' willingness to pay: A non-hypothetical experiment Understanding winery visitors  Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Since the year 2000, wineries in the United States have grown from 2000 to nearly 12, 000. How can a brand stand out in the market? Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director, Since 1994, Vineyard Team has brought you the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. [00:00:37] Please raise a glass with us as we cheers to 30 years. [00:00:41] In today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with a longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University. [00:01:00] Dan researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions, including Texas, Michigan, and Pennsylvania. [00:01:15] Dan shares tips on how to sell new hybrid varieties. What messaging has the biggest impact on sales and what customers are really coming to the tasting room for hint It's not wine [00:01:28] 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 and choose grower or business to join the community today. Now let's listen in. [00:01:52] Craig Macmillan: Our guest today is Dan McCole. He is an associate professor in the department of community sustainability at Michigan state university. And today we're going to talk about some lesser known smaller wine regions and the challenges of marketing hybrid wine grape varieties to customers and some successes. [00:02:08] So thanks for being on the podcast, Dan. [00:02:10] Dan McCole: I'm happy to be here, Craig. [00:02:12] Craig Macmillan: Before we, we get talking about wine in particular I'd like to kind of get oriented in your larger focus. You've done a lot of work in the world of natural resources and ag based tourism contributing to community sustainability. And I think that that's a really interesting topic just in general. [00:02:28] Can you tell me a little bit about your work just in the broad scheme and kind of what kinds of things you're interested in [00:02:33] Dan McCole: Yeah, sure. It's funny, I actually got into wine. I'm really a tourism scholar. And shortly after I arrived at Michigan State University, I was pulled into a project, that was looking at specifically at tourism. It was part of a larger project that looked at cold hardy wine varieties. So cold hardy hybrids. [00:02:55] And there was a team of viticulturalists and enologists and economists. And I was sort of brought in there, for the business portion of the team specifically looking at tourism, but that also some consumer behavior questions that we had on that as part of that project. My focus within tourism is the impact of tourism on communities specifically. [00:03:15] I'm not a hospitality guy. I look at the impact of tourism on communities. And so, you know, especially in areas like where I live in Michigan the industrial Midwest where, you know, the economy is shifting a bit. You have these places that sort of former manufacturing areas, former extraction areas for like lumber and coal and things like that. [00:03:36] They're looking to new industries and tourism is a big part of it. And so we look at all the impacts on those communities, both positive and negative. We look at economic impacts, sociocultural impacts and environmental impacts. [00:03:47] Craig Macmillan: it's exciting to see the growth in wine industries throughout the United States. I think that it's fascinating and it's only going to continue. In my opinion, I think we're going to see more of this, but again, then you're selling wines that are not commonly known. You're using the Frontenac one example. Marquette in particular was a variety that you had done some special work on. Tell me a little bit about what you did around that. [00:04:12] Dan McCole: Just to echo what you're saying. First of all, about the growth in, in the number of wineries is crazy. In the year 2000, I think the U S had 2000 wineries. Now we're up to almost 12,000. That's just crazy growth. So it's not only interesting, it's just fascinating. And. A lot of that growth has happened outside of the traditional wine areas in the West Coast. [00:04:30] It's happened, you know, in places like where I live in Michigan, but Pennsylvania, Iowa, Wisconsin, Minnesota, Texas, you know, Virginia, everywhere. And that to me is quite interesting because a lot of these wineries are, they're pretty small. And they sell a lot of their wine out of the tasting room which makes it a tourism product really, because they have to drive visitors to their tasting room. [00:04:52] So that's, that's what got my interest. But in a lot of these areas, you can't necessarily grow the traditional wines that you can out in California, for instance, in the central valley or, you know, Napa, Sonoma. Here in Michigan, we do have some areas where you can go vernifera and mostly, you know, like German varietal, the Riesling is, is quite good here, you know, cool, cool temps, but they're really in small microclimates, but a lot of the areas I tend to work in, they rely on, you know, hybrid grapes, wine grapes. [00:05:22] And, you know, these have just developed over the last 20 years, a lot of them or, you know, some of them are a little bit older but some of them are quite new, including Marquette, which is probably, You know, 15, 16, 17 years old since it was developed at University of Minnesota. And that wine in particular is quite interesting because when you're talking about, especially up here in the North where I work and with a lot of the wineries I'm at, they can do okay with white wines, but red wine has always been a bit of a challenge. [00:05:48] And so Marquette comes along and it's pretty promising wine for making, you know, red wine. So everybody was pretty excited about it. We wanted to know a little bit more about what you tell consumers that will impact their interest in a wine. In academia, we talk about this concept called willingness to pay or valuation. [00:06:09] Essentially what we're talking about is, how much does a product mean to somebody? And that they're willing to buy and how much are they willing to buy it for? So we did these interesting studies with Marquette looking at what can you tell somebody about this grape? That will increase their valuation of it because when we were talking to wineries, you know We'd ask them like what do you tell them about Marquette? And they said, well, you know, we tell them this and that. And as we had these conversations with a number of wineries, we could pretty much break down what they told about this grape into three categories. [00:06:42] One was sort of these sensory descriptions, medium bodied wine, grandson of Pinot Noir and, with hints of, and flavors of such and such [00:06:54] another category of information that they were talking about was, the local message, you know, everybody's into locally produced, locally you know, grown local, local, local. They talked about how the Marquette grape was developed sort of locally specifically for these environments. It doesn't require as many agricultural inputs you know, to be able to grow here. It, Helps local wineries to produce these kind of wines, et cetera, very local, local, local message. [00:07:23] And then the third thing was they talked about how wines made with Marquette grapes had won competitions at international wine competitions. And so, you know, that was one of the things they told about them. And so we wanted to know, like of those messages, does anyone have. A little bit more bang [00:07:38] Craig Macmillan: Right, right. [00:07:39] Dan McCole: you know, that you have, and, and, you know, that could be communicated on the label or in the tasting room or in tasting notes or whatever. [00:07:46] So, you know, essentially we did this complicated experiment and which is, you know, a whole other story on its own, but but it was kind of interesting, but essentially what we found was that one of those three messages didn't really impact people's willingness to pay. One of them did a little bit. And one of them did quite a bit. [00:08:05] Craig Macmillan: I'm on the edge of my seat. [00:08:06] Dan McCole: You're on the edge of your seat. Okay. I was wondering if you wanted to have a quiz. They didn't want to pay less, but they didn't necessarily want to pay more. [00:08:13] The local message, people were willing to pay more for that, but not a lot. [00:08:17] It was the awards, and it was interesting because we had people sample four different Marquette wines, and we didn't ask them about the specific wines, we just asked questions about Marquette wines. Here are four Marquette wines, you know, so you get a sense of this grape and the wines made from it. [00:08:33] And we didn't say that these wines had won awards just that wines made with Marquette had won awards. But that made people pay a willingness to pay a lot more. [00:08:41] Craig Macmillan: Interesting. [00:08:43] Dan McCole: And, and I think that has something to do with wine itself as a product. Part of our other research shows that, you know, The people who tend to go to tasting rooms in these emerging areas don't necessarily have the same level of wine knowledge or wine experience or wine purchase behavior. [00:08:58] And so they might be looking a little bit more toward people who are experts in this to tip them as to if they should like this or not. I mean, we're all kind of like that with, with wine, the points and things like that, you know, let's see what a, an expert tells us. And we're influenced by that. [00:09:15] Craig Macmillan: That is interesting. It just made me think of diffusion of innovation, you know, where you have some folks that would be like, Oh, Marquette's delicious, fantastic, I want it. And then there's another population that's like, Well, let's, is it? If other people are indicating that it's good and that they like it, which is communicated through points in this case, then that opens the door. [00:09:35] And then maybe you get some more momentum after that, some more momentum after that, momentum after that, you know, and wine regions have kind of developed along that same. Principle, the sense of place piece is also kind of interesting because a lot of wineries, I think are really focused on conveying these wines are a sense of place. [00:09:52] And I was expecting that to be a real motivator because these are special places with special wines. But not necessarily. [00:10:02] Dan McCole: Well, yeah, you know, wine more than probably any other product at least beverage is, so tied to the terroir, right? If you're thinking about a wine in Michigan or Iowa or, Missouri and you know, a little bit something about wine, you'd say, Oh, those aren't really wine areas. Are they? [00:10:22] And you might be a little skeptical. Whereas, you know, if you're talking about, Oh, this wine is made in Italy or France or Chile or, California or, Australia, wherever people say, Oh, yeah, they make good wines there. Right? This tie to the terroir in the area is true. But think about like, yeah. craft beers. People don't really give it the same level of scrutiny where it's made from. If you go to you know, a place, I mean, we just don't have the connection, you know, Germany or Czech or, you know, places are known for certain kinds of beer, but you're not necessarily skeptical about a beer made in Iowa or Missouri or Michigan or, wherever. [00:10:58] Same thing with spirits. We've seen a lot of craft distilleries coming around , and people think that's cool, . But wine, they're still a little suspicious of really. Could we really have a good wine made in this location or that location? So that sense of place is interesting. So I think with the, experiments we did, it was really that the reason there was a little bit of an increase, I think, is just people for. Mostly environmental reasons but you know, some other reasons to support local business you know, latched on to that local message. And we're willing to pay a little bit more for that, but not a lot more. [00:11:30] Craig Macmillan: Right. And if I remember correctly the environmental aspects of this did play at least a little bit of a role [00:11:37] Dan McCole: that that's exactly right. That is something that wineries do communicate about the wines especially made with hybrid wine grapes. I mean, first of all, the, the term hybrid grape is something that the industry uses and people like you and I might use but the average consumer doesn't know what that means. [00:11:53] The average consumer doesn't know what Vitis vinifera is. They've maybe heard of grapes, but, you know, if you ask them if they've heard of Cabernet Sauvignon or Marquette, they might say, Oh, I've heard of Cabernet Sauvignon, and if they're from certain areas where Marquette is grown, they might say, Oh, yeah, I've heard of that too, to a lesser extent, but they're not gonna know that one's a hybrid grape and one's not. [00:12:13] And even if you were told, they wouldn't know what that means. Cabernet Sauvignon sounds like a hybrid. Between Cabernet and Sauvignon, right? So, like, they don't really make that distinction as much as the industry does. [00:12:25] Craig Macmillan: Are there other varieties in the upper Midwest that have the same kind of potential, do you think? [00:12:31] Dan McCole: There are several that people are interested. You mentioned Frontenac before. Frontenac's been around for a while and it's another one that makes a red wine. Petite Pearl is sort of another one that's a little newer than Marquette, which has some promise. [00:12:45] On the white you have which has also been around for a little bit and you know, Brianna and La Crescent and, and some of those essentially what they do is allow for this growth that we've seen in areas where it was previously not feasible to, produce wine. [00:13:02] People are ever going to get to the point where they prefer a Marquette over a Cabernet Sauvignon, I mean, some people do but in large numbers that could be a while. And it may never happen. To me, a lot of these wineries and these areas. They're, they're smaller wineries that sell most of what they produce out of their tasting room. [00:13:24] And that's a pretty good model for them because when you're producing such a small amount of wine, the production cost per bottle is pretty high, so just to break even you might need to, you know, sell it at 15, 16, 17 dollars a bottle. If you want a little bit of a margin, you're going for 25 dollars. [00:13:44] Now if you're in a wine shop And you have the choice between, a $25 bottle of Cabernet Sauvignon or, go with something else like a you know, a Pinot Noir or something, and a $25 bottle of Marquette. It's gonna be hard for that Marquette to compete. [00:14:03] Plus the winery's gonna have to pay the, middleman, the distributor and the retailer. They're cut too. Selling it out of the tasting room makes a lot of sense when it's that high. You don't have the competition, you don't have to give other people their cut. , [00:14:16] what we've found in these areas is that people aren't going to the wineries for wine. [00:14:23] Our research clearly shows this. They're going for a wine based experience or wine themed experience, when we ask people why they came to the winery, the reasons given were, for a relaxing day out to socialize with somebody else to bond with friends or loved one or you know, a group of women who are getting ready and part of a bachelorette party or something. [00:14:44] And, lower down the list is to learn more about wine and lower down is to acquire wine or build my cellar or things like that. They're not going there for that purpose. They're going for an experience. [00:14:54] Now, if the experience is good and the wine is good enough, they'll buy some of that wine, again, because the context of a purchase. Makes all the difference in the world. For years, we've known this about consumer behavior, that the situation in which somebody buys something makes all the difference in their behavior, whether they're going to buy it. And we know this in the wine industry, right? Think about how much you're willing to pay for a bottle of wine at a restaurant versus at a store. [00:15:24] Because the situation is different. And our right. Our willingness to pay goes up. Our willingness to buy one product over another changes. And by like the situation I'm talking the physical surroundings make a difference. The social surroundings, who you're with you know, at the time, the temporal perspective, meaning the urgency associated with it whether you have plenty of time to shop, whether you're in a hurry, What they call the task, which is like the reason for the purchase. [00:15:49] So are you buying it for a gift? Are you bringing it to somebody's house? Are you getting it as a souvenir? And then, and this is, I think most important is something called the antecedent States. And this is like the consumers. Mood at the, at the moment of purchase, it's emotional state. And this has changed by, you know, what has happened immediately before the purchase. [00:16:11] So if you're at a winery and you know, Iowa, Missouri, Michigan, Minnesota, Wisconsin, and. You're having a great time and you and I are there together. We're getting along real well, getting to know each other. We're having a wine. The wine's, you know, fine. It's pretty good. We talked to some other people. It's just been a great day out. The weather's been beautiful. There are beautiful views and we walked through the vineyard. We're in a good mood, and that's gonna change our purchase situation. All of those factors change the purchase situation. In some cases, the wine just has to be good enough. [00:16:44] Now, if the wine is terrible and it's really a burden to drink, we're probably not gonna buy that wine. [00:16:50] Craig Macmillan: A burden to drink. I love that. I've never heard that before. I'm going to use that in my real life. [00:16:56] Dan McCole: Have you, have you had many wines that have been a burden [00:16:59] Craig Macmillan: I I'm a judge for a home winemaking competition. So yes, many wines are a burden to drink. [00:17:05] Dan McCole: Yeah, okay. Yeah, I've had a few, but generally I've got a pretty open palate. [00:17:11] Craig Macmillan: I'm sorry. I interrupted [00:17:12] Dan McCole: if we, found these wines to be, you know, not great, then we're not going to buy them. You know, it's going to dampen our experience, if the, the wine grapes that you were asking about, if they're good enough, they're good enough. There's a market there for that. They don't need to be the next, you know, Chardonnay. [00:17:28] Craig Macmillan: Something else that you looked at that I found pretty fascinating was you look for commonalities or differences in wine consumers. I think it was in Michigan. You were connecting with people, I think at the winery And we're doing some survey work. And so I started some semi structured interview work. Is that right? [00:17:42] Dan McCole: Well, not necessarily. We have done some structured interviewing, but I think what you're talking about. So we had a program that we did for several years, both in Michigan, Wisconsin, and Minnesota, where we developed a system to be able to intercept people at the winery very quickly. We didn't want to disrupt their experience at the winery, just very quickly. [00:18:04] And we, we worked with wineries, they did these intercepts for us. Would you be interested in participating in a study that Michigan State's doing? If so, just give us your name and email and they will follow up with you within a week. So we got this, we worked with a number of wineries, so we, every week we would get, you know, a few hundred names and we would survey them. And we do this over, you know, a 16 week period every year. [00:18:25] Craig Macmillan: wow. [00:18:25] Dan McCole: We got in touch with a lot of people who had just taken a visit to the winery and we were able to ask a lot of different questions. One line of inquiry that we focused on was trying to get to know who are these consumers? [00:18:39] This is where we first learned that the consumers who go to a winery are different from wine consumers. They're a form of wine consumer, but they're not the same as what most of the information, the trade information available on wine consumers is because that those air mostly in a retail context. [00:18:58] That's where I told you earlier. We learned that, the visitors to wineries in these areas tended to be a little less wine knowledgeable, have a little less wine experience. Purchased a little less wine, you know, beforehand before, you know, coming to the winery and and there were also some differences state to state mostly that had to do with some spending, but some of that was explained geographically, how close the wineries were to major breweries. Population areas and things like that. [00:19:29] One interesting thing that we learned. So in, Michigan, I, I mentioned this earlier, quite a , a lot of the wineries are in areas where they will produce wines with vinifera, grapes that we've heard of before. You know, Cabernet Franc Riesling, Pinot Grigio, some Chardonnay, you know, etc. [00:19:48] And there are some wineries that that use cold, hearty grapes in Wisconsin and Minnesota. They pretty much all use these cold, hearty grapes. So we asked people, how familiar are you with cold, hearty grapes? And it was interesting in Michigan. They shared familiarity greater than the other two states. [00:20:05] But when we asked them if they'd heard of these specific grapes You know, Marquette Marichal Foch yeah, Frontenac, Gris, Frontenac Brianna, La Crescent. We made up a few names of grapes that don't exist. And in Michigan, they were just as likely to say they've heard of those made up grapes as the real grapes. [00:20:27] And in Wisconsin and Minnesota, however , they hadn't heard of those and they indicated that they've heard of the real grapes. And, and so what that told us was that if you, familiarize the consumer enough with these grapes, they'll get to know them and recognize them. And in Michigan they just hadn't because there aren't as many that use these cold hardy grapes. [00:20:47] Craig Macmillan: Oh, that's, that's really interesting. We're talking about cold hardy's equality. I've done been doing a lot of interviews with folks from places like Texas. And also the Pacific Northwest, which are both areas that are very vulnerable to climate change. And in the case of the Northwest, that still might be vinifera. But for instance, the Willamette Valley may have to rethink Pinot Noir if things continue to warm. In Texas, it's about heat, where they're having just terrible collapses of vines. And there are, you know, these heat tolerant varieties that nobody's heard of. If you were to be called in as an expert and flown to Texas, what kind of advice would you give to the extensionists at Texas A& M or to the wine marketing associations or anything like that? Based on what you've learned in the Midwest. [00:21:37] Dan McCole: I do work with some people from Texas A& M on different projects that we've been part of. So I'm a little bit familiar with their challenges, mostly they're viticulturalists they have unique challenges. The kind of things that, that I work with that really apply, even though most of my work has been done up here in the, upper Midwest and the great lakes area from the, small business perspective, they have the same challenges. [00:21:59] I would argue that in fact, I published a paper on, proposing that there are really four different kinds of wine regions. One is sort of the famous wine regions we know about. Those would be the Napa and the Sonoma or a Tuscany and other places like that Burgundy and France. They produce a lot of wine and they have good wine tourism 'cause people want to go to these regions. [00:22:22] Then we have regions that produce a lot of wine, but they don't necessarily have a whole lot of tourism. They don't rely too much on tourism. These are the bulk wine producing regions of the world. [00:22:33] Then you have lots of regions around the world. Especially you think of like Eastern Europe, they have a long tradition of winemaking, but it's really just for local consumption, right? And and so they, they sell it locally. They don't really rely on tourism. People aren't going to these regions. , you can think of Bulgaria and. You know, certain parts of Austria or, you know, wherever. [00:22:55] And then there's this newer fourth region. And these are wineries that don't have a long tradition of winemaking. These are like the wineries that have popped up all over the U. S. over the last 20 years, and they are entirely reliant on tourism. to sell their product because they're mostly selling out of the tasting room. And each one of these four regions has different business models. [00:23:16] If a winery is in an area that relies on tasting room sales, either entirely or largely and or is making wines with grapes that people are less familiar with then they have similar challenges regardless of where they're located or what those wines are called. [00:23:36] One of the things I would say is recognize that, people are there to buy an experience, not a product. And if they have a good experience, they'll buy the product. A lot of wineries I've worked with, they understand this, but they still consider themselves being in the, you know, primarily wineries and wine producers. [00:23:55] And, and they are, and you can understand why they are that way. Their consumer's primary, you know, the product they're seeking the most is not a actual tangible product. It is that experience. And so realizing that that that you are really in that experience industry just happens to be wine themed and you also produce wine and you're going to sell that wine to them that realizing why people are there and then that they're Behavior, the things that are going to change their behavior, get them to buy more wine, et cetera is going to be different from most of the information that's out there about consumers realizing that the wine consumer behavior that's out there and all the trade magazines Is mostly for people at retail and they are very different there. [00:24:40] They have a lot of commonalities And even if we're talking about the same people the situation is different and therefore their behavior is different So essentially they're a different kind of consumer, when they're there and then the last thing I would tell them is you know based on what I was telling you about the work we had done in minnesota and wisconsin is don't shy away from the name of the grape and, , just say that, and people don't care if it's hybrid or not, just push the name of that grape. So you get some recognition of it. And then people, especially if they're newer to , to wine, you know, they're gonna say, Oh, I really like this grape. I like wines are made with this grape. And, you know, they tell two friends and so on and so on. [00:25:20] Craig Macmillan: Interesting. I don't think I saw this in your writing, but obviously you have some experience with this. Are there particular things, elements that a winery that's selling this experience, types of experiences, types of things that a winery would have the most success with or things that you saw that had the most popularity or the most success? [00:25:43] Dan McCole: Yeah, we, we haven't done that work. We actually have a proposed in a grant that, hopefully will be funded coming forward. A colleague of mine at Cornell, Miguel Gomez, he did a couple interesting little experiments to, see what, generated more sales in, in one experiment, he found that essentially the, the more satisfied people were with their tasting room experience. The more wine they bought and the more money they spent on wine. So the more bottles, the more money they spent and the more bottles they purchased. And, and it was really clear. And if you could get somebody from being very satisfied to extremely satisfied, The amount of wine just jumped way up in the amount of spending. [00:26:29] So trying to get somebody extremely satisfied with their tasting room experience. So that begs the question, what leads to satisfaction experience. And what was interesting is it wasn't the quality of the wines. It was things like, crowding if it wasn't too crowded decoration, the atmosphere that was created, whether it was a nice place the service. The you know, the people serving. [00:26:54] I was at another conference where another colleague Zeta Vickers at University of Minnesota. She had done some experiments with tasting those. She was giving people wines to try and she would show them photos of people in different states of emotion. So some of them were really happy, some of them were angry, some of them were scared, some of them were sad, whatever. And she experimented with the same group of wines. And asked people to rate their level of satisfaction. And one of the things she learned was regardless of which wine followed, the wine after showing somebody who was happy, a picture of somebody who was happy, was always rated more higher than the other emotions. [00:27:34] And so the lesson that she gave from this and fits in with Miguel's work is if you're hiring somebody to work in your tasting room and you have a choice between two people, one of them is incredibly knowledgeable about wine knows everything there is to know, but isn't the most . necessarily friendly, outgoing person in the world and the other one doesn't know much about wine, but is very engaging and friendly and outgoing. Train that person about wine, hire them and train them about wine versus the wine person what Zeta said, if people are in a good mood or they see somebody in a good mood, they're more likely to be satisfied with the wine. [00:28:08] And if they're more satisfied with the wine and more satisfied with their experience, then they're, going to buy more wine. [00:28:13] Craig Macmillan: Variable I wonder about is music. [00:28:16] Dan McCole: Yeah, [00:28:17] Craig Macmillan: I'm really curious about what impact that might have. And it gets to this emotional response piece, where if people are having a good time, you see people smiling, the staff are very friendly and smiling, that encourages you to Enjoy the experience be satisfied the experience then purchase product as a result [00:28:34] Dan McCole: I would agree with that 100%. And I think that's part of being very satisfied or extremely satisfied with the tasting room experience. If there's either good live music or it doesn't even have to be that there's a, there's a little winery up here in Michigan that, in the middle of their tasting room, they have this, sort of classic Harley. [00:28:52] And the music in there is always like classic rock, and it's turned up a little bit higher than you would normally expect. And they have a great view and it's a really beautiful winery and it's looking over Lake Michigan, it's really lovely you can't go there and not have a good time, you know, it's just a lot of fun. [00:29:08] Craig Macmillan: yeah, that's interesting if there's one thing you were gonna tell folks regardless of where they were on this topic Making the sale of an unknown wine variety. What would it be? Just one idea one thing [00:29:22] Dan McCole: Well, based on the research what we told people about the awards that were won, if your wine has won awards showcase them. Let people know that that they've won awards that that really does seem to make a difference. So to the point where once we, when we had our findings, we were reporting them at a conference of winemakers and, and somebody said, I'm really glad you said that because we did win awards, but we'd already had our bottles labeled. [00:29:46] And so we were, printing off different stickers that we're applying by hand, bottle by bottle. And we were going to give up doing that, but maybe we should continue. And I said, yeah, I mean, that was the thing more than anything else. You communicate to people about the wines is that they'd won awards. [00:30:01] Because if you're talking about people who everybody feels a little inferior, not everybody. We, we all know some people who are very. You know, feel like they know everything there is to know about wine, but a lot of us are, are a little inferior about whether we know as much as we should about wine to have experts sort of say that, you know, wine more than, more than a lot of things makes a big difference. [00:30:23] And so awards are, are one of those things and enter those competitions. And, and if you win them make sure you communicate that to your consumers. [00:30:30] Craig Macmillan: That's fascinating. Where can people find out more about you? [00:30:33] Dan McCole: Well, they can go onto the, website or, or look me up, Dan McCole. You'll find some of the writings I've had on Google and there are two Dan McCalls out there. One's my dad, he's an artist in Boston. And then may just don't go for the watercolors, go for the stuff about wine. [00:30:47] Craig Macmillan: And yeah, in the show notes, there'll be links to a number of your publications, which I found fascinating. And I think other people will too. Thank you so much. Our guest today has been Dan McCole. He's associate professor in the department of community sustainability at Michigan state university. Dan, thanks for being here. This has been a really interesting conversation. [00:31:05] Dan McCole: Thanks a lot, Craig. I enjoyed talking to you. [00:31:06] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Dan, a number of his articles on market research, plus Sustainable Wine Growing Podcast episodes, 222, How Sustainability Sells in a Tough Market, and 246, Three Ways to Make Your Tasting an Experience. If you liked the show, do us a big favor by sharing it with a friend, subscribing, and leaving us a review. [00:31:34] You can find all of the podcasts at vineyardteam. org slash podcast. And you can reach us at podcast at vineyardteam. org until next time. This is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

Andrew and Lindsey kick back with a budget-friendly $3.99 bottle of Pinot Grigio from Grocery Outlet. They can't help but wonder if the “wine guy” really steered Lindsey in the right direction or if it was a total flop. Their conversation flows into the idea of “power doesn't panic,” connecting it to both Survivor and the new film Conclave. Andrew shares his mild irritation with the playlists Spotify keeps pushing on him, while Lindsey excitedly raves about the new podcast Blondies: Out Loud.In the second half of their chat, they dive into some intriguing topics like the drones buzzing around New Jersey, BoxLunch's response to Dominque Brown's tragic passing at their event, and some of Trump's recent cabinet picks.

Husbands and cookies are exchanged, to add holiday cheer.Based on a post by SandyMarl, in 4 parts. Listen to the ► Podcast at Steamy Stories. The Chix Annual Christmas Cookie ExchangeMcNally topped off each of the four glasses, then tipped the bottle to her lips to make sure she'd drained the last sweet drop of Gewürztraminer. McNally smacked her lips before inserting her tongue into the brown wine bottle's narrow orifice. "Umm, a sweet little rim job before I recycle this dead soldier," she announced to a kitchen packed with a few of her long-time friends. "This dark guy is so sweet, I just love him," she said as she continued her fellatio pantomime by wrapping her lips around the narrow neck as she encircled her fingers and made a couple of strokes up and down the bottle like she was finishing a masterful blow job.Her friends watched her risqué display and giggled, except for Patricia. Patricia picked through the array of Christmas cookie cutter shapes laid out at the edge of the counter, dropping her eyes as she scolded, "McNally, you should be more thoughtful of Dana. Your tipsy little joke is in poor taste in front of our hostess, especially at this time of year." Patricia meant it as a sobering rebuke, as if any of the girls present needed to be reminded of Dana's recently widowed status, especially around Christmas.McNally pulled the wine bottle's phallic dimensions from her lips, setting it down and turning to Dana, "Oh crap, I'm sorry. You know I had no intention of opening painful memories; I was only trying to lift the holiday spirits with a little bawdy humor... I was just thinking..."Dana turned to McNally, "I know. I know you McNally -- boy do I know you. You're always thinking we Chix should loosen up our inhibitions and take a walk on the steamier side of life; and boy are you always ready with a risqué joke, a steamy story or a naughty pun."Dana broke into a smile, and then spoke to her closest friends, "Hey Chix, you guys are so great! You're the only reason I'm able to get through this time of year. Without y'all, I'd be nothing but a blubbering mess this Christmas. Facing the painful first anniversary of Sander's passing is really hard. It'd be unbearable if I had to go through it alone. The support of my Chix means everything to me right now."Dana forced a cheery voice and continued speaking after dusting the flour off her hands. "I insisted y'all come into my kitchen this year and fill it with holiday cheer, so it'd be like the good times we had before. I want everyone to make a big sugary mess for me to clean up and keep me busy. Our annual Chix Christmas cookie exchange is our tradition; it's now more meaningful to me than ever. I'm dreading the holidays..." Dana paused to collect her emotions before continuing, "... as the holiday season approaches, I fear being all alone, left to deal with the memory of Sander's skiing accident by myself. I need my Chix more than ever right now. I need something to keep my mind from dwelling on the anniversary of the accident."Dana gave a congenial but forced looking smile to the women in her kitchen. "McNally, you go right on giving your Gewurztraminer boyfriend's long, brown glass cock a good sucking, it's fine with me and the rest of these kitchen voyeurs. Keep it up, all of you, be merry and I'll find a way to get by."Annie wiped a tear off her cheek as she stepped to Dana, wrapping her arms and her baggy, ugly Christmas sweater around Dana, managing to get cookie dough crumbs in Dana's hair in the process. Annie hugged Dana tight, embracing her in a prolonged hold to convey her sympathy and shared grief at the loss of Dana's husband last year. Annie teared up again as she remembered gathering with McNally and Patricia to take down the tree and put away all the festive Christmas decorations in Dana's house as Dana planned Sander's funeral.It was all so sad, so hard to deal with. Annie admired McNally's flair to disregard the implicit sadness hanging over their annual Chix Christmas cookie exchange; but didn't want to get between McNally and Patricia as they scuffled over the proper decorum in Dana's kitchen under the circumstances.Annie let go and pulled away from her embrace, and as she did, she gasped, "Oh Dana, I'm sorry. Look what I've done, my dirty apron made a mess on your top. I'm sorry."Dana laughed, "I should've expected this would happen, wearing black when I'm in the middle of a hen party with flour flying all over my kitchen. I thought I'd feel and look slimmer wearing black, a self-deluding effect to counteract my debauched cookie sampling today. I might as well just drop these little Santa cookies down my pants and let 'em stick right there on my hips," smacking her hands on her ass for emphasis.Annie, trying to make up for the accidental flour dusting, began to brush her fingers across Dana's boobs, fussing and worrying she'd ruined Dana's pullover. Dana laughed it off, "Annie, stop fretting, it'll wash out, no problem. Relax. Let's all have a good time making a mess as we bake and decorate our cookies. There's something festive about a busy and messy kitchen. I just love it."McNally watched from the other side of the counter as Annie dabbed and wiped the front of Dana's chest, "I know what you're getting for Christmas - one of those cordless hand vacuums; they market it as a bust duster." Everyone cracked up at McNally's pun, even Patricia.The timer went off; Patricia stepped to the oven to check on the first batch of cookies. She pulled out the cookie sheet and put it on the cooling rack."Those look perfect," Annie announced."They're not perfect until they're decorated," responded Dana. "They're just plain-Jane naked right now. It's our job to get them all dressed up in their Christmas fancy-pants.""Oh, Patricia, can you grab the box of sprinkles and glittery decorating doo-dahs from the cupboard next to the oven?" asked Dana. Patricia set the full box of decorating doo-dahs on the kitchen table.McNally burst into song, "Doo-dah, doo-dah, Camptown ladies sing this song, all the doo-dah day!" McNally's three friends joined in a final chorus, "Doo-dah, doo-dah, all the doo-dah day!""Now things are starting to sound festive," declared Dana as she mixed bowls of red and green frosting. "McNally, there's a bottle of Riesling in the garage fridge -- I know I don't have to ask twice to get you to bring that one in and pour another round."Annie said, "This is sounding and feeling like old times; like back in the beginning when we worked at Dix Chix. Who remembers which of us four started waitressing first at Dix?""Wasn't me," was McNally's contribution from the hallway, "I'm the youngest of the Chix.""It could've been you; you've always had a reputation for starting early McNally," was Patricia's retort.McNally laughed at the ribbing. "I seem to recall that Annie got hired a few days ahead of me.""So, when did we become collectively known as 'The Chix?'" was Dana's follow up question.Annie answered, "It was Patricia. She advertised to all the boys that there were some interesting Chix to be found in the backroom of Dix Chix Family Restaurant after closing. If a boy had the right stuff, he could find his way into the place and get a few drinks, no ID required.""That may be true, but I got the idea from that new girl," said Patricia in a defensive tone. "The new girl suggested it was a crying shame that us four Chix had to close up on Friday and Saturday nights without having any cocks around to make it fun," was Patricia's recollection. "Being the studious college girl, Mrs. Dix trusted me with the keys and the liquor inventory.""And who might have been the corrupting 'new girl' who put that idea of letting some cocks into the back room with those chicks?" asked Dana with a smirk."I hear she's still tending bar somewhere, perhaps more corrupting than ever," Patricia offered in an offhand guess.McNally, a seasoned barmaid, filled the wine glasses scattered around the kitchen, "I just thought it was false advertising to have a big neon sign that flashed Dix Chix, yet only the Chix half of the attraction was available. I merely suggested to the old timer running the show that if we were working to close the place on Friday and Saturday nights, we owed it to ourselves to have a crew of Dix to go with the Chix. Like the sign said."Annie asked, "Patricia, I've always wondered, how did you choose which boys got an after-hours invitation to the backroom?""I delegate," was Patricia's reply. "That's why I'm management material. I consulted a trusted source."McNally gave a curtsey acknowledging her role, and then filled in the story line, "Guys are pretty simple. I'd give the cute ones a line; 'Winner, winner, chicken dinner - Would you prefer a breast or a thigh?' I then slipped 'em an offer, 'Come on by Dix Chix late some night this weekend for a chicken tender special -- tell 'em McNally sent you.'" The three ladies exploded into hearty whoops at McNally's explanation.Dana took a sip out of her glass, thinking for a moment, "McNally are you responsible then for introducing each of us to our future husbands? I'd never thought of it like that.""Ultimately the Chix chooses the Dix. At least, that's how I'd look at it. In collusion with Patricia, I merely helped sow some wild oats in that Dix Chix backroom. But I only sowed the seeds. It was the others who reaped the harvest. I must admit, I did have to run a lot of lame-cock also-rans through that backroom before some of them ended up sticking around for a while.""Well, however you did it, Sander and I hit it off - after Patricia passed on him and I scooped him up, as I seem to recall. I guess I never thanked you for your fine work." Dana raised her glass in a salute to McNally."I'm happy it worked for you Dana," said Patricia, "I had my eye out for one of those solid, basic models, a kind of nerdy, engineering type. My philosophy was that those low-key kinds of guys wear well. I seem to recall McNally telling me that she didn't usually fish in those kinds of nerdy-fish ponds, but she promised she'd expand her repertoire to see if she could toss such a specimen my way.""I remember when Will showed up at the backroom, he looked a little dazed and confused. McNally had to act fast to ease Will into the situation and then gently hand him off to Patricia," recalled Annie. "So, how'd McNally's low-key, nerdish fish land in your lap then Patricia?"Patricia made a wistful smile as she rolled out a sheet of dough, "I guess I got what I wanted. Though, I've wondered some days if I should have dropped my line into a different pond. There've been some days when I wonder what life would've been like with a spicier, adventurous man... but that's normal, right? Don't we all have some days where we wish things were different?"Annie, Dana and McNally were quick to assure Patricia that they all had their moments when they had a twinge of doubt about their choices in husbands. "Yeah, that's pretty normal I think," added Annie.Annie went back to the mixing bowl where she was making rounded, nut-filled Mexican Wedding Cake cookies and dusting them with flour. "Nelson has always been supportive of me, I have to think that our marriage is better than some that I know of, but over the years some of the spark has dimmed. Maybe it's me, but honestly, if he wanted more sex, I'd consider letting the ol' boy find a fling with another woman, as long as she agreed to clean my house in exchange for Nelson's services."Dana gave up a small squeak, "Serious?""Oh, just a quirky idea. It's not like we'd be on the brink of a divorce, we're perfectly compatible. It would merely be a convenient arrangement, Nelson the ol' goat, would get more action and stop pestering me and I'd get a clean house and more time. I think it'd be a fair exchange." Annie shrugged as she spooned out a lump of dough and patted it into a little ball.Dana sighed, "Oh Annie. Annie, you should enjoy the little things from Nelson. You know what I miss most from Sander? It's little things like tangling our feet together in bed, I really miss the feeling of when Sander would reach across the bed and pull me over close to him. It didn't have to be sex, sometimes it was so good just to have him spoon into my backside and reach over to caress my breasts." Dana took a deep breath, "I'm just here to remind The Chix, like they say, 'You don't know what you got 'til it's gone.'"Annie's eyes moistened again, "I'm sorry Dana, I didn't mean to make you feel bad. I'm so sorry.""They're good memories Annie, I don't feel bad. Just sad at Christmas now. Get back to making cookies and a mess; it's the only thing that'll save me, girl."Patricia began pressing the cookie cutter into her sheet of dough while pressing this girl-talk topic a little further, "McNally, I'm kind of surprised you and Orlando have made it work so well all of these years. It has always seemed to me that you two traveled in different orbits."McNally laughed as she put down her half-empty wine glass, concentrating on mixing up some chocolate frosting. "It's a beautiful cosmic dance between me and Orlando. We're a pair of heavenly bodies sharing our orbits when the gravitational attraction pulls us close. Otherwise, we each have our own interests as y'all know perfectly well. Orlando has his poetry, music and writing projects. I love lending my graphic and artistic vision to Orlando's projects when it fits. When we collaborate, we make beautiful art. When we're not collaborating on something, that's when I fill my orbit with my animals and other pets."Patricia raised an eyebrow, "Do you care for your 'pets' as much as you do your animals?""Me and my pets share a sensual bond and an understanding. I will never abandon one of my animals. But my pets come and then my pets go, every pet in his own season. I enjoy a wide orbit in this life Patricia."McNally took another sip, becoming introspective, "Hey you know what? I'd have to say that The Chix is my longest held orbit. It's so good to have you gals around for me for all of these years." McNally raised her glass in a toast, "To The Chix. To the long and strong bond of three great gals who have kept me in their orbit as the rest of this crazy world spins out of control. Merry fucking Christmas, to one and to all!" McNally gave a swift motion with her hand, directing her three friends to join her in her toast.Everyone stepped to McNally's end of the counter, touching their glasses, creating a resounding chime as the glassware clinked. "Here! Here!" said Dana, "Let's make this a Merry fucking Christmas for one and for all!""I'll drink to that," offered McNally."Of course, you will," noted Patricia.Annie gave her signature tipsy laugh, "I'll drink to that Patricia!" and took a gulp."May I join you?" asked McNally.Dana laughed, "Wait for me! I'll drink to that too!"McNally turned and walked away from the circled Chix. "Where are you off to McNally?""Time for the Pinot Noir - any arguments?""Yeah. What about the Pinot Grigio?" asked Dana in a mock argumentative voice."No blow back from me. I'll get both." With that McNally disappeared into the garage.The cookie production line clicked into gear as The Chix rolled out a pile of baked cookie shapes and an assortment of buttery spritz cookies, chocolate drops, nut bars to go with the gooey lemon bars and shortbread. "My favorite thing in this whole kitchen, other than maybe the wine, is doing the detailed decorations with colored frosting and sprinkles," announced Dana."Here you go then Dana," said Patricia as she set two hot cookie sheets on the cooling racks, "you've got your work cut out for you with all of these shapes." Patricia brandished a pair of cookie cutters, "You have me to thank for 'cutting your work out for you'; you've got Mr. and Mrs. Claus, Christmas trees, wreathes, ornaments, stockings, snowmen, reindeer and candy canes galore.""'Work cut out for you', I see what you did there," observed Annie. "You've been hanging around McNally too much."McNally grabbed a couple of the round Mexican Wedding Cakes from Annie's station and then a candy cane shaped cookie off the pile of undecorated cookies."What are you working on McNally?" was Dana's question."I've been inspired by Annie's earlier comments and her idea of exchanging Nelson's candy cane for housework."Annie chortled, "What? Something creative for me? My, my, what could it be McNally?""Avert your eyes; I'm making you a little surprise." Annie laughed and pretended to look away, but she and the others watched to see what culinary form McNally's inspiration took. McNally coated both sides of the candy cane in pink frosting and then covered the straight end of the candy cane with a thin white glaze. She grabbed two pecan halves from the bowl, placing them on top of the round Mexican Wedding Cakes and then wedged the decorated pink candy cane between the two, projecting upward. McNally handed the 3D cookie sculpture to Annie on a small paper plate. "Here you go girl, a little something sweet to enjoy stuffing into your stocking while Nelson is out with your domestic help."The Chix all laughed, applauding McNally's skill at coming up with a naughty little cookie. "See, he comes with a pair of real nuts, and I've given his sweet candy cane a condom coating of sugar glaze. And if you've been feeling pressure to put out Annie, be assured that he only wants to cum in your chimney once a year."Annie was laughing pretty hard, "You're so thoughtful McNally. But I've been a good girl all year; I think I deserve to get a bigger candy cane.""Ho, ho, ho," chuckled McNally, "What you're asking for is reserved for the naughty girls on my list." With that, McNally grabbed a fistful of dough and rolled out a fourteen-inch cylinder, molded the tip to look like a cock and attached it to a tiny Santa cookie. The Chix screamed and giggled with perverse delight at the bawdy levity being infused into their traditional cookie exchange and baking extravaganza.It was open season, every one of The Chix was striving to out-do one another, Rudolph's bright red nose was repurposed into a pair of glowing nipples on Mrs. Clause's boobs. The reindeer grew large erections and Christmas wreaths were transformed into edible pussies. Their fired-up imaginations formed many an outlandish and erotic cookie decoration as they polished off both bottles of Pinot."Whoa girls, we've outdone ourselves this year. That's a lot of cookies," said Dana as she surveyed the plates piled high with sweets and many obscene holiday cookies."That was a lot of wine, I believe we outdid ourselves this year too," was Annie's observation as she untied her apron and took a seat at the kitchen table.Dana agreed, "I'll brew some coffee while the rest of you Chix take a seat and put your feet up.""I'll take an Irish coffee," said McNally."Sorry, the bar's closed," said Dana, shaking her head. "At least until the next time - which I hope will be soon."Each of the Chix had their fill of caffeine, the effect of the alcohol ebbed as did the energy in their exchange of stories. The time had come to exchange samples of their kitchen handiwork and take their haul of Christmas cookies back home. "Y'all leave the dishes for me to tackle," insisted Dana. "Cleaning my kitchen is good therapy for me. All of this was so good for me. I needed this to help me see me through the memory of Sander's passing. Nothing better for the soul than a kitchen full of Chix."Even though they knew Dana's words were genuine, each insisted on helping clean up. Dana wasn't having any of it, trumping their good intentions with her need for kitchen-cleaning therapy.A Twisted Twist To The Annual Cookie ExchangeOnce The Chix were successfully shooed out the door, McNally tapped Patricia and Annie, "Unload your cookie plates and meet me at The Daily Grind coffee shop; I've got a proposal I need to discuss with The Chix."McNally bartered with the night manager, offering him some erotic Mrs. Claus cookies along with some shortbread, lemon bars and a few acceptable holiday cookies for a cup of espresso and paid cash for two more cups. He brought the cups to the table in the corner where three women were deep in personal conversation. "Let's hear your proposal McNally, then I gotta get home," was Patricia's opening."All right Chix, this is it: we've just had our annual cookie exchange, it's obvious that this was something that Dana in her grief truly needed. I believe she could use a little more than a messy kitchen and a stack of erotic holiday cookies to see her through this holiday season. I think we should each chip in and send Dana a comforting and special erotic gift.""What'd you have in mind McNally?" was Patricia's suspicious question."Back in the day, Will, Nelson and Orlando were part of The Chix backroom 'chicken tender banquet'. So, they're a pretty much a known quantity for Dana; my proposal is that we send our guys over toDana as our gift to her, for a little holiday spice."Patricia drew back, "Oh, that's pretty far out there McNally."McNally leaned across the table, speaking in a harsh whisper, "Maybe not - Annie here has already confessed to a willingness to let her ol' goat Nelson get some more action in greener pastures. I'm just hoping that I can negotiate her down from making Dana clean her house this time around. You're in, aren't you Annie?"Annie looked serious. "What about Orlando? Is he part of your proposal?""Of course, Orlando is included; otherwise, I'd never have mentioned this to The Chix. He's always thought Dana was cute. I'm OK with him falling into Dana's orbit and her bed. All for a good friend in need.""It'll be kind of weird to bring this up with Nelson; but if he agrees, then I don't see why not. I guess I already confessed my willingness to allow such an arrangement." Annie took a hit of her espresso, "OK McNally. I'm in if it's for Dana."McNally and Annie turned to Patricia, "Are you going to throw your chip into the kitty? It's three or it's zero for Dana's Christmas gifts."Patricia mulled over the proposal in her mind. "Dana did echo your toast, 'A Merry fucking Christmas, to one and to all.'" It looks like it comes down to me as to whether Dana's wishful toast is literally fulfilled. I'm not sure Will would go for it - but he might. He hung around with Sander and Dana in the beginning and I know that Sander coached Will on some of his moves with me back in the awkward days. I suspect Sander let Will practice a few things on Dana and take instruction from her before he had the confidence to take me on.""It'll be like returning a favor to your friend Dana. Now that Will has done you for a while, he can hop back to square one where it all started. I think you owe it to Will to let him give Dana a polished performance." Annie smiled at her suggestions, then broke into a laugh as she thought about what she had just said."Will did get a lot better over time. Maybe this will be like a refresher course for the boy. It could be good for everyone," were Patricia's words as she worked through McNally's proposal out loud."That's the giving spirit of the season!" crowed McNally. "Chix, we've got ourselves a plan.""Not quite yet," said Patricia. "We've selected the gifts, but in this case how they're wrapped and presented is going to be just as important. We need to think about those details."Annie asked, "Which gift package arrives first?"McNally answered, "It was my idea, at least after Annie suggested it; so, I'll be happy to send Orlando's package over to Dana first. You guys can decide who's next after Orlando.""I can make some naughty little gift labels to attach to each package," said Annie with a chuckle.McNally raised her eyebrows, "How are these labels going to attach to our gift packages as you see it Annie?""I see the labels dangling off our package's 'package.'""Like package, package?" asked Patricia."Of course." Annie threw back the question with a confident smirk. "They come gift wrapped and have a label on each of their packages. How else would it work?" answered Annie in exaggerated exasperation.Patricia suggested, "Okay. In the spirit of this generous, yet twisted holiday season of giving; may I suggest that if Orlando is the first one to be unwrapped, that he arrives with a label offering to put his 'partridge' in Dana's 'pear tree' - or bush, it all depends on volume I guess.""Oh. Why hell yes!" McNally got excited at the suggestion. "You've got a twisted imagination Patricia. Sometimes you surprise me. That's great. What comes after the partridge in a pear tree?""Two turtle doves, then three French hens," was Annie's quick reply. "Then we Chix are out of gifts with nine more days to go before we come to the Twelfth Day of Christmas. I guess it can't be helped."Annie mused, "Nelson is a titty man. I'd love to send him over to Dana's as the second gift; he knows right where to find a girl's two turtle doves. He'd do a lovely job with Dana's pair of white turtle doves.""Then that leaves me to present Will with three French hens," mused Patricia. "Hmm, hens, nests, chicks, eggs..." Patricia looked stumped for a moment, "Right! I know the perfect erotic set up for Will and his Third Day of Christmas. Now we have a plan, McNally.""Let's go home, get some sleep and begin putting together the gift-boy exchange now that we've finished the cookie exchange," said McNally. "I'll want to hear more about your holiday cheer ideas real soon."Annie got busy and sowed three elastic loops, attached a pretty ribbon bow to each elastic band with a strip of ribbon that held a small gift label for each of the Chix to fill out. Each of their gift guys was to be tagged with the festive bow and elastic band fitted over the base of his cock.The three Chix met to finalize their husband-exchange gift plan. Annie handed out her gift label craftwork to her friends. "I believe it is obvious how this attaches to the male anatomy," she said as she slipped the circle over her four fingers. They admired the loopy calligraphy on each cock-mounted gift card where Annie had written: 'On the First Day of Christmas My True Friend Gave to Me -; leaving room for her other Chix to write a brief explanation of what they had in mind for Dana, as if it wasn't obvious to Dana by the time, she'd unwrapped her gift this far.McNally admitted, "I felt a small amount of disappointment that it had been so easy to convince Orlando to join in the holiday giving spirit. He seemed positively jubilant at the idea.""I always thought your Orlando would go for it, but I wasn't sure about Will. But I got the same jubilant response. There was a mischievous new spark in Will's eyes. Yeah, me too; I was a little disappointed that Will was so easy to convince," Patricia shrugged as she found common ground with the free-spirit McNally."Pretty much the same here," agreed Annie, "the same response as from both of your hubby exchange gifts. But of course, I didn't let on that I had a tinge of disappointment; after all, I guess I started this by sharing my idea of letting Nelson roam in new goat pastures.""So, you've had a tinge of disappointment - is that because you didn't get an agreement to get your house cleaned in the exchange?" asked McNally with a smirk."Yeah, that's it," acknowledged Annie with a full dose of irony dripping from her lips.Patricia directed The Chix back to business, "So how are we going to pull this off? It's got to be a surprise for Dana, right?""Of course, it needs to be a surprise," answered McNally, "Otherwise, I fear Dana would chicken out.""Then this is how it happens," Patricia pressed her palms into the table, "The morning before Dana's surprise package arrives on her doorstep, we text her to say that she is to expect a gift to cheer her up. She needs to be home in the evening and have her entire night free." Patricia then asked Annie, "Would you write up a little parchment scroll with some sort of introduction for our guys to hand Dana, letting her know that we put our guys up to this. It would be bad form if Dana rejected our offerings out of doubt as to our genuine intentions and fearing that she would be doing something with our menfolk behind our backs."Annie agreed to write a scroll of introduction for each husband, but then inquired, "These guys seemed so eager to, I'm afraid that they may botch their opening; at least that's my concern for Nelson. He might rush it and come on too strong.""Exactly," said McNally, "I don't trust any boy to get it right. That's why our men need to show up with an appropriate gift to set the mood. And we should coach up these fellows to remind them to be snuggly, cuddly and do plenty of kissing and slow finger play on bare skin before their partridge nests into her pear tree and whatever gifts they may bear on the second and third days of Christmas." A Partridge In A Pear TreeDana puttered around the house all morning, intrigued by the curious text she'd received from McNally. McNally was uncharacteristically vague when Dana replied asking for details about what she should expect later that evening. Despite a flurry of pleading text exchanges, Dana was unable to pry a clue loose from her free-spirited friend.When Dana answered the knock on her door in the fading light of a mid-December early evening, she was amused to find Orlando standing in front of her wearing a white, three-piece suit, an outfit she'd remembered from several decades ago. "Where's McNally?" asked Dana as she craned her head around her porch looking for her friend who promised a warm holiday surprise coming to her house earlier in the day.Orlando stepped inside, shut the door and bolted it behind him, handing a scroll tied with a festive red ribbon to the surprised woman standing in front of him. "What's this?" Dana asked as she cocked her head, taking the scroll from Orlando. "This is all so mysterious," acknowledged Dana with her eyes and smile flashing in obvious enjoyment of the unfolding mystery in her entry hall. "Orlando, why are you dressed up in your white disco suit? You're looking like the Ghost of Christmas Past coming to visit me." Dana laughed at her observation as she ran her eyes up and down the willowy frame of the long-haired artisan and old friend standing before her looking rather pleased with himself.Dana unfurled the scroll, feeling a hot flush ignite her skin as she red McNally's words while her cheeks flashed a bright red to match the scroll's ribbon. Dana sucked in her breath, her eyes grew wide in shock, it sounded like McNally had sent her husband Orlando over to her as an intimate gift. Orlando was here alone, sent to give her 'a night of holiday magic', as was written on the scroll. McNally's introduction stated that 'Orlando was 'prepared to fulfill her wish list', and for this one time only, Santa would be unloading his sack and giving his gifts to one of the naughty girls on his list.' According to the instructions, all she had to do was 'climb into bed and be surprised by the goodies that were stuffed into her stocking.'Dana took another short breath as she finished reading, now understanding the set up for McNally's enigmatic texts from the morning. Her jaw went slack as she realized that there were waves of warm desire whirling in her center as she detected a sudden firming within her lady parts. She was pleasantly embarrassed as she felt another blush rise to her nipples, throat, and face.She jumped as the doorbell rang. Orlando took his light blue eyes off her, turning to open the door. He took the bags from the delivery girl, tipped her well before closing the door and bolting it again. Dana managed to recover from her weak-kneed response, "Well, well, what do we have here?" she asked as she shook her head to clear her swirling thoughts.With a debonair stroke of his hand, he motioned Dana toward the dining room, "I will be serving you tonight. I will begin serving you with roasted quail in a pear infused demi-glace sauce. How I finish serving you tonight is yet to be told." Orlando swept his hand to Dana's lower back to escort her to the table. She didn't seem to mind.Orlando held the chair for Dana as she took her seat. Orlando produced two candles from his jacket's inside pocket and set them at the center of the table, lighting them to complete the mood. Not knowing how she should respond to this romantic attention with its hinted, soon to be sexual direction; Dana forced herself to fall into the flow of these unanticipated events. "I'm truly overwhelmed. What's the meaning of this feast?"Orlando held still for a moment, catching Dana's eye, "Is it not obvious to you yet, my little chickpea? I am your Partridge in a Pear Tree," he said as he motioned the back of his hands down over his wide white lapels and then preened his wavy blond locks while bobbing his head like a partridge dancing to the echoes of a long-gone disco beat. "This feast my little chickpea is as literal a beginning as I could get, offering you a quail in a pear sauce. But, as was explained to you in my introduction scroll, there is an opportunity for a more figurative pairing of my partridge with your pear tree." Orlando gave Dana a nod and a sly smile.Dana blushed once again.Orlando cleared the dishes, returning to rub Dana's shoulders. She enjoyed his strong fingers kneading her muscles, feeling very satisfied after an elegant supper and wishing for her visitor to invite her into further pleasures. Orlando played with her hair as he suggested she release him for a moment to clean up the meal, "With a rendezvous in a more comfortable location."Dana took the opportunity to excuse herself and slip into some of her fancy lingerie and freshen up. She wondered if Orlando would notice that she had shed her basic bra for another; a black, fancy feminine garment. It may not matter, she thought, but whatever happens later this evening, she knew she felt better about herself wearing pretty black underthings.To be continued in part 2, based on the post by SandyMarl for Literotica.

Pinot Grigio y Pinot Gris son dos nombres que se utilizan para definir a la misma variedad de uva. Sí, pero no son lo mismo, ojo. En el episodio del podcast de hoy te cuento por qué. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

La cantina Valentino Butussi - a Corno di Rosazzo, in provincia di Udine - oltre a essere fra le principali protagoniste della denominazione Friuli Colli Orientali, è certamente fra i nomi di riferimento della produzione vitivinicola del Friuli-Venezia Giulia. Fra i vini di notevole qualità prodotti in questa cantina, si distingue il magnifico Pinot Grigio Ramato Madonna d'Aiuto, un capolavoro da Cinque Diamanti capace di stupire per personalità, finezza e carattere.

Valentino Butussi winery - in Corno di Rosazzo, in the province of Udine - in addition to being one of the main protagonists of the Friuli Colli Orientali denomination, is certainly one of the leading names in the wine production of Friuli-Venezia Giulia. Among the wines of notable quality produced in this winery, the magnificent Pinot Grigio Ramato Madonna d'Aiuto stands out, a Five Diamond masterpiece capable of surprising for its personality, finesse and character.

Hello, Darlings.Wow, Bravo, Wow. It is the end of an era. I had to come on here to reminisce about iconic scenes from VPR, to understand why it means so much to us, and why this show was one of the very best reality shows that ever graced our screens.Have a glass of Pinot Grigio (because I don't know what I've done to you) and raise it high for Vanderpump Rules. Access bonus episodes on Patreon Hosted on Acast. See acast.com/privacy for more information.

Andrew and Lindsey are back for another fun-filled week of wine and lively discussions. This time, they're enjoying a crisp, refreshing Pinot Grigio while diving into some hot topics like Netflix Games, Alita Battle Angel, Frosty the Snowman, Wicked, and of course, football! They'll be making their guesses on which two teams will head to the Super Bowl, sharing their thoughts on whether they'd embellish a resume if they could get away with it, and even brainstorming ideas for a weekly bake-off! Don't forget to tune in for the next episode, where they'll tackle some more politically charged conversations!

Meissa and Dan. California Wine Country today features Melissa Galliani, GM of Wine Country Radio, with Steve Jaxon and Dan Berger. Melissa is a frequent guest on the show, and was with us most recently on this episode with winemaker Dennis McCarter. Dan Berger's first wine today is a 2023 that comes from Bibiana Ravé called Shared Notes. It is 75% Sauvignon Blanc and 25% Semillon, aged on the lees for a long time. That is what gives it a silky texture. It sells for $80 and it is hard to find because they don't make very much of it. Next is a Vermentino. Where the last wine is subtle, this one is “in your face.” Dan Berger made this Vermentino himself. This is the 2023 bottling. The grower in Carneros is Las Brisas Vineyard. It is on a rise that overlooks the bay. There aromas of peaches and a little bit of pineapple. It is 100% natural and sells for $28 on Dan's Bahl Fratty website. "...almost effervescent on the tongue," as Melissa observes. This is Dan's second year of making wine and he has moved his operation to a new location. The Vermentino was made at Ektimo Winery. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Gruner Veltliner The next wine is a Gruner Veltliner from Austria. It's the most popular white wine in Austria and goes perfectly with Austrian style cuisine. Melissa makes a comparison between Austrian Wiener Schnitzel and Texas chicken fried steak and Steve waxes nostalgic for some. It's only slightly sweet but is delicious. "Wow! That is a smooth sucker!" exclaims the host. Next they are tasting a 2022 Governor's Bay Sauvignon Blanc. It has typical New Zealand gooseberry and passion fruit flavors. Gooseberries are sweet and tart. There is also the under-ripe grapefruit flavor always there. The next wine is a 2023 Diatom Chardonnay that has gotten rave reviews. It is all from Santa Barbara County, in a place where the soil is made of diatomaceous earth. In fact, DE filters are Diatomaceous Earth. The Diatom Chardonnay is produced by Brewer Clifton, a prominent Santa Barbara brand. It has more peach and pineapple components. There is no secondary fermentation and it is "quite soft." They didn't chill it but that would work well for it. There is a DOC Pinot Grigio delle Venezie, Villa Borghetti from Italy, that is made with Pink Pinot Grigio grapes. It retails for $5.99 at Trader Joe's. Pinot Grigio grapes will turn pink if you let them stay on the vine for an extra week or two or three. Dan has a Pinot Noir, a 2019 Scherrer Green Valley Pinot Noir, from the Halberg Vineyard. Dan calls it "outrageously good." "Fantastic," says Steve. Melissa likes the spicy character that comes from Green Valley fruit.

Meet the Desperate Housewives of the Midwest. Brittany Gibbons & Meredith Soleau navigate the thrilling new world of country clubs, charity galas, manicured lawns, and pretending to know the difference between Sauvignon Blanc and Pinot Grigio. Join them for a hilarious ascent (or maybe slow-motion tumble?) into Toledo, Ohio's "high society".  New episodes every Thursday! Today's Topic: Our Snobby Travel Rules We just like nice things, okay?! We're over Air B&B and only settling for some excellent room service, high thread count sheets, and nice restaurants when we travel.  Please help us get this show off the ground! Leave us a nice comment & 5-star review on iTunes or Spotify. This helps others live the good life and find our show.

Send us a textTrader Joe's Reserve Willamette Pinot Gris 2023-Real Good...Try It!Pinoy Grigio and Pinot Gris are the same grape, Grigio is Italian and Gris is French.The Willamette Valley in Oregon has always produced PInot Griis wines.They are different styles from Pinot Grigio wines.  For more information look to https://cheapwinefinder.com/ and listen to the best value-priced PODCAST!!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Ansonica: A Versatile Grape Rooted in History and Rich in Flavor  Ansonica, also known as Inzolia, is a historic Italian white grape variety that thrives in two contrasting yet equally enchanting regions—Sicily and Tuscany. This grape is as much a part of Italy's viticultural heritage as it is a symbol of the country's diversity in terroir and winemaking traditions. Despite its historical roots and widespread cultivation, Ansonica remains lesser-known compared to other Italian grapes like Trebbiano or Pinot Grigio. Yet, its unique characteristics and versatility make it a standout for wine enthusiasts seeking something distinctive.

Welcome to episode 519! We've got a packed show!  In this week's show its all heavy in first class & no its not the extra Pinot Grigio & its all jaws with one airline but no its not sharklets. Join us in the chatroom to discuss all the latest aviation news  You can get in touch with us all at : WhatsApp +44 757 22 491 66 Email podcast@planetalkinguk.com or comment in our chatroom on YouTube.

Vinene i afsnittet er skænket af Sømod Vine. https://www.soemodvine.dk/     Smagekasse med de tre vine fra afsnittet Vin for begyndere Smagekasse: Smag på Trentino, Villa Corniole - 3 flasker | Sømod Vine (soemodvine.dk)         Smagekasse med seks vine - to af hver af vinene fra afsnittet Vin for begyndere Smagekasse: Smag på Trentino, Villa Corniole - 6 flasker | Sømod Vine (soemodvine.dk)         Smagekasse som indeholder de 3 vine fra afsnittet samt 3 andre vine fra Villa Corniole Smagekasse: Smagen af Trentino - inkl. vine fra Vin for Begyndere | Sømod Vine (soemodvine.dk)     ……………….     Dagens afsnit handler om vine fra Trentino med tre helt forskellige udtryk. En mousserende, en orange/rosé-vin og en rødvin. De er lavet på druern chardonnay, pinot grigio og teroldego, så et godt mix af lokale og internationale druesorter.     Hvorfor er Trentino et interessant område ift. vindyrkning, hvordan er klimaet og hvordan smager det?   Der findes både appellationer og et brand; Trentodoc i Trentino. Hvordan hænger det sammen og hvad er op og ned?   Hvad er pinot grigio “Ramato”, hvordan laves det og hvordan smager det?    Hvilke druesorter er der dyrket mest af i Trentino og hvorfor er det netop de druer, der er plantet?   For første gang i podcastens sendetid, skal vi smage druen teroldego. Den får vi selvfølgelig skovlen under.   Til slut hører vi en rejseberetning fra en lytter.       Kort over Trentino https://upload.wikimedia.org/wikipedia/commons/4/46/Trentino_Mappa_voy.png           Vi smager på     1) Salísa, TrentoDoc Millesimato fra Villa Corniole, Trentino-Alto Adige - Italien. Bruthttps://www.soemodvine.dk/SalisaBrut     2) Orangevin, Ramato Pinot Grigio fra Villa Corniole, Trentino. 2021https://www.soemodvine.dk/Ramato_Orangevin_PinotGrigio_VillaCorniole     3) Teroldego fra Villa Corniole, Trentino i Italien. 2020https://www.soemodvine.dk/Teroldego_Trentino_Italien

Kloster Neustift Abbazia di Novacella Pinot Grigio In this episode, Rob and Scott find white wine nirvana in the spectacular Pinot Grigio from Kloster Neustift in Italy. So come join us, on The Wine Vault.

Between White Linen Night, Dirty Linen Night and the Red Dress Run, it's about to get REALLY sloppy out there

Join us as we taste not one, not two, but three Pinot Grigios you can easily find at your local grocery store. This week, we've combed through grocery store shelves to uncover the best—or at least the most palatable—Pinot Grigios available. Will we navigate the minefield of grocery store wines and discover a hidden gem? Tune in to find out!" Thanks for listening and Happy Sipping! Joel's Wine: Chole Pinot Grigio Aaron's Wine: Sea Glass Pinot Grigio Colin's Wine: Barone Fini Pinot Grigio Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Fast becoming one of our favorite whites, Pinot Grigio is growing all over the wine world.  Al takes a look at some recent finds.See omnystudio.com/listener for privacy information.

This week, John and Charlie taste a Pinot Grigio from Villa Borghetti, sourced in the Trader Joe's wine aisle. Charlie takes his turn at a blind tasting while John lists off wine facts about Pinot Grigio. Next, the fellas recap their past weeks. John saw a bear in Tahoe and Charlie bested his dad (maybe?) in street ball, though the rules got a bit muddied. Finally, John and Charlie share a segment called "Bad Roommate Stories" where they lament the times they were slighted and also reflect on times they were the offenders. This segment will likely take place over multiple episodes as there are plenty of stories to tell! We hope you enjoyed this week's podcast! Please drop a rating and follow us on social media! YouTube: fullycorkedpod Instagram: fully_corked Audio: https://uppbeat.io/t/moire/old-town

For Episode 58 of Read Between the Wines, we are visiting one of the most iconic wineries in the Niagara region of Canada. This is our second episode featuring The Foreign Affair Winery, and this time, we are chatting with the new winemaker—well, kind of new—René Van Ede, who has been with Foreign Affair since 2020. Foreign Affair is own by Corby Spirit & Wine since 2017 – part of the Pernod Ricard Family of company. Foreign Affair is known for their Italian inspired style of wine - à la Appassimento, but like everything else, Foreign Affair is evolving and is now more than just Appassimento wines. We will talk about their new sparkling wine, their Pinot Grigio and how they invested heavily on their hospitality side of the business – they were already a must-visit, but with their new tasting room, you really need to go to see it. As for our guest, René Van Ede – he's originally from Australia and brings a wealth of expertise with years of experience in the wine business. You will realize early that René know his material and bring an amazing new approach to The Foreign Affair Winery.

Sip, share, shape our podcast!In this exciting episode of Somm Women Talk Wine, we are honored to have Chris Keel, the owner of Put A Cork In It, a favorite Fort Worth wine shop, and a Vinitaly Ambassador, as our guest. Join us as we deep dive the world of lesser-known white Italian wines, revealing the hidden gems that make Italy the "go to" location for wine enthusiasts.While Pinot Grigio and Sauvignon Blanc often steal the spotlight, Italy's diverse wine regions offer a plethora of unique white wines that deserve way more attention than they receive. Chris Keel, with his deep expertise in Italian wines, takes us through a curated selection from regions from the north in Piedmont,  Alto Adige, and Venezia Giulia, south to  La Marche and Campagnia.Chris kicks off our exploration with Gavi from Piedmont made with the Cortese grape, and we deep dive into the aromatic Soave from Veneto crafted from Garganega.  While we don't specifically cover it, we highly recommend your  wine exploration can continue into Venezia Giulia, discovering the unique characteristics of grapes that thrive in this picturesque region.Our journey continues in the northern region of Alto Adige, known for its crisp, citrusy wines. Here, wines include the vibrant flavors of Trebbiano and the fresh, light notes of local Pinot Bianco wines. We travel a bit south to explore the versatility of Vermentino from Liguria and Sardinia, and the rich, complex flavors of wines from Campania such as Greco, Fiano, and Falanghina.Moving further south to Lazio, near Rome, Chris educates on how the region's unique terroir influences its distinctive white wines including Grechetto and Trebbiano. This region is increasing its focus on natural wine, a growing movement that emphasizes organic and sustainable winemaking practices, offering wine lovers an authentic and unadulterated tasting experience.While we don't touch on them, we cannot forget the classic red wines like Chianti (Sangiovese), Cabernet Sauvignon and Pinot Noir, as well as the effervescent joy of sparkling wine. But stop in and visit Chris. He'll provide valuable tips on selecting great wines at an affordable price, making the world of Italian wines accessible to everyone.Whether you are a seasoned wine connoisseur or a curious novice, this episode is packed with recommendations to enhance your wine journey. So, pour yourself a glass of your favorite Italian white wine, sit back, and join us on Somm Women Talk Wine as we uncover the rich tapestry of Italy's lesser-known white wines. Let Chris Keel's passion and expertise guide you through this delightful exploration, and get ready to discover new favorites that will elevate your wine-tasting experience. Cheers to the vibrant world of Italian white wines!Join Put A Cork In It's Monthly Italian Wine Club today!Tune in now and read on for a deep dive into the captivating stories and flavors that make Italy's white wines truly exceptional.Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Have you ever heard of facial blindness or trees growing inside of people? This week on Wine Chats, after watching a medical drama on TV, Bildo wanted to chat about weird medical conditions. Little did Lindalin know that Bildo was bringing her own weird medical condition to the couch - dripping pits! Big thanks to Little Ripples for sponsoring this episode with their delicious Pinot Grigio. ~ Meet Little Ripples – a wine with a difference that's low in sugar, low carb and vegan friendly! Their world-renowned and award-winning head winemakers have a deep passion for exceeding expectations and their “Wine to Water” initiative empowers your bottle of wine! For every bottle you buy, you're providing one person in need with a year's supply of clean water. Click here to learn more about the impact you can have. ~ Want to show us some love? We're sending virtual wine & hugs to everyone who clicks 'follow' on Spotify, 'subscribe' on Apple & YouTube, and extra hugs to those who leave a five-star review! Got thoughts about this episode? We're all ears! Click here to subscribe to Wine Chats on Apple: https://podcasts.apple.com/.../wine-chats.../id1465825972 Watch us on YouTube and subscribe: https://www.youtube.com/channel/UCMIlV9pP_mGVZ_YKgjYtcXw Let's have some TikTok fun together: https://www.tiktok.com/@winechatspodcast Are there thoughts about this episode that you'd like to share? Let's chat on Insta! Join the conversation - instagram.com/winechatspodcast And make sure you check out our website where all our content comes to live: https://winechatspodcast.com Thank you for listening and following along! We heart you! Intro Music Orchestral Funky Hip-Hop Beat by Glitch | https://soundcloud.com/glitch Music promoted by https://www.free-stock-music.com Creative Commons / Attribution 3.0 Unported License (CC BY 3.0) https://creativecommons.org/licenses/by/3.0/deed.en_US

This week… All the degenerates made it to the Stu. Still recovering from Max's bachelor party the fellas recapped the party's shenanigans. The new General Manager of the Milwaukee Bucks called in. He recapped the collapse that was the last two weeks of the season, and discussed future offseason moves. The reporters had some thoughtful questions for the new GM. After the GM left, Andy called in to discuss the highs and lows of the Packers draft. Kärel battled the dictionary, and a viewer sent some in some wild Would You Rathers they discussed while playing darts. They ended things with challenge updates. Kärel's kick flipping, Seamo's strumming, and Max is telling jokes. But, before any of that nonsense, they saved the best for first, with the Beer of the Week! During the BOW the fellas rate and review a new beer. They discuss the history of the brewery and examine what's in the beer they're drinking. Then, they break down the beer by its drinkability, the probability they'd drink it again, its chugability, and the can's attractability. Find out if FitVine's Pinot Grigio passed the HUA test. Wine of the Week: 04:08 - 40:00 Max's Bachelor Party: 40:10 - 50:50 WI Sports: 52:48 - 02:06:45 Dictionary & WYRs: 02:07:27 - 02:20:05 Darts & The Little Things: 02:20:10 - 02:34:45 Challenges: 02:34:50 - END WOW: FitVine, Pinot Grigio COW: create artwork for the Stu Big shout out to the talented Adrian Pell! He created the intro and outro music for us. Check him out on IG: @AdrianPellMusic If you're listening on Apple Podcasts or Spotify, rate and review the show, it helps us out a lot! Check us out on YouTube and subscribe to our channel! ⁠https://www.youtube.com/channel/UCRVYu7zopmxja1RsmVpOucQ/featur⁠ We're live on Twitch, check out our page! ⁠https://www.twitch.tv/holdusaccountable⁠ Find us on Twitter: ⁠https://twitter.com/hua_pod?s=11&t=DqKX0s9j1XzF2xFF3dBlDA⁠ If you want to let us know what you think of the show, or have an idea for the show, you can DM us on Facebook or Instagram @HoldUsAccountable --- Send in a voice message: https://podcasters.spotify.com/pod/show/max-hutchison/message

Meet the Desperate Housewives of the Midwest. Brittany Gibbons & Meredith Soleau navigate the thrilling new world of country clubs, charity galas, manicured lawns, and pretending to know the difference between Sauvignon Blanc and Pinot Grigio. Join them for a hilarious ascent (or maybe slow-motion tumble?) into Toledo, Ohio's "high society".  New episodes every Tuesday! Today's Topic: Our Snobby Travel Rules We just like nice things, okay?! We're over Air B&B and only settling for some excellent room service, high thread count sheets, and nice restaurants when we travel.  Please help us get this show off the ground! Leave us a nice comment & 5-star review on iTunes or Spotify. This helps others live the good life and find our show. Country Club Girls on Social Media: Facebook: facebook.com/countryclubgirlspod Instagram: instagram.com/countryclubgirlspod Brittany: instagram.com/thebrittanygibbons Meredith: instagram.com/meredithsoleau Hole In-One Sponsors: Taylor Genesis of Perrysburg | genesisofperrysburg.com Imagine luxurious touches everywhere you look, from the spacious interior to the cutting-edge technology. But don't be fooled by the comfort – the GV80 packs a serious punch under the hood. It's a thrill ride disguised as a sophisticated masterpiece. Visit them online at genesisofperrysburg.com. KLR Travels | KLRTravels.com Katie Lynn Reynolds of KLR Travels of Travelmation is a Luxury travel agent specializing in Caribbean All-Inclusive, Destination Weddings, Cruising, Disney, Universal, and Honeymoons! She is here to set you up with a literal dream of a vacation. Check her out now at KLRTravels.com, and follow her on Instagram and Facebook Katie Lynn Reynolds. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet the Desperate Housewives of the Midwest. Brittany Gibbons & Meredith Soleau navigate the thrilling new world of country clubs, charity galas, manicured lawns, and pretending to know the difference between Sauvignon Blanc and Pinot Grigio. Join them for a hilarious ascent (or maybe slow-motion tumble?) into Toledo, Ohio's "high society".  New episodes every Tuesday! Today's Topic: Our Snobby Travel Rules We just like nice things, okay?! We're over Air B&B and only settling for some excellent room service, high thread count sheets, and nice restaurants when we travel.  Please help us get this show off the ground! Leave us a nice comment & 5-star review on iTunes or Spotify. This helps others live the good life and find our show. Country Club Girls on Social Media: Facebook: facebook.com/countryclubgirlspod Instagram: instagram.com/countryclubgirlspod Brittany: instagram.com/thebrittanygibbons Meredith: instagram.com/meredithsoleau Hole In-One Sponsors: Taylor Genesis of Perrysburg | genesisofperrysburg.com Imagine luxurious touches everywhere you look, from the spacious interior to the cutting-edge technology. But don't be fooled by the comfort – the GV80 packs a serious punch under the hood. It's a thrill ride disguised as a sophisticated masterpiece. Visit them online at genesisofperrysburg.com. KLR Travels | KLRTravels.com Katie Lynn Reynolds of KLR Travels of Travelmation is a Luxury travel agent specializing in Caribbean All-Inclusive, Destination Weddings, Cruising, Disney, Universal, and Honeymoons! She is here to set you up with a literal dream of a vacation. Check her out now at KLRTravels.com, and follow her on Instagram and Facebook Katie Lynn Reynolds.

How do buildings get built or planes fly or boats float? This week on Wine Chats, we settle in with a glass or two and ask questions about the world that you could easily google - instead we'll just wonder outloud and embarass ourselves silly with our lack of knowledge about the world. Big thanks to Little Ripples Wines for sponsoring this episode wth their Pinot Grigio with half the alcohol. ~ Meet Little Ripples – a wine with a difference that's low in sugar, low carb and vegan friendly! Their world-renowned and award-winning head winemakers have a deep passion for exceeding expectations and their “Wine to Water” initiative empowers your bottle of wine! For every bottle you buy, you're providing one person in need with a year's supply of clean water. Click here to learn more about the impact you can have. ~ Want to show us some love? We're sending virtual wine & hugs to everyone who clicks 'follow' on Spotify, 'subscribe' on Apple & YouTube, and extra hugs to those who leave a five-star review! Got thoughts about this episode? We're all ears! Click here to subscribe to Wine Chats on Apple: https://podcasts.apple.com/.../wine-chats.../id1465825972 Watch us on YouTube and subscribe: https://www.youtube.com/channel/UCMIlV9pP_mGVZ_YKgjYtcXw Let's have some TikTok fun together: https://www.tiktok.com/@winechatspodcast Are there thoughts about this episode that you'd like to share? Let's chat on Insta! Join the conversation - instagram.com/winechatspodcast And make sure you check out our website where all our content comes to live: https://winechatspodcast.com Thank you for listening and following along! We heart you! Intro Music Orchestral Funky Hip-Hop Beat by Glitch | https://soundcloud.com/glitch Music promoted by https://www.free-stock-music.com Creative Commons / Attribution 3.0 Unported License (CC BY 3.0) https://creativecommons.org/licenses/by/3.0/deed.en_US

A bold and carefree woman. A living embodiment of human adventure. A confident explorer known to travel the world atop a moose. Archer Roose, the fictional character that Marian Leitner created to represent her wine brand in name and label design, is all of those things. One could say the same (except for the moose part) about Elizabeth Banks, the Hollywood multi-hyphenate known for acting roles in the films “The Hunger Games” and “Love & Mercy” and as the director of comedies “Pitch Perfect 2” and “Cocaine Bear.” Aligned in personality and passion for wine, Elizabeth and Archer Roose formally partnered in May 2021, when she joined the company as a co-owner and Chief Creative Officer. Her arrival came seven years after Marian and husband David Waldman launched Archer Roose, a brand developed to “deliver a better, luxurious glass of wine in a conveniently portable, sensibly portioned, and environmentally conscious package.” Archer Roose markets six varieties of wine, including Sauvignon Blanc, Malbec, Pinot Grigio and a Bubbly Rosé, each packaged in 250 mL cans and sold individually and in four-packs. The brand is represented in thousands of bars, restaurants and retailers across the U.S., including Target, Sprouts and Total Wine & More. Archer Roose is also the exclusive wine brand on JetBlue flights and in March partnered with Regal Cinemas to bring its Bubbly and Malbec cans into over 100 theaters nationwide. We recently sat down with Elizabeth and Marian for a conversation about the origins of their relationship and how they built rapport, trust and set expectations for each other;, how they incorporate a sense of adventure, breaking rules and relatable humor into Archer Roose' marketing strategy; and why entering Target meant being about to swing at a pitch they could hit. Show notes: 0:35: Elizabeth Banks & Marian Leitner, Co-Owners, Archer Roose – Taste Radio editor Ray Latif and Elizabeth share their love for game show “Press Your Luck,” the reboot of which she hosts, before he compares the relationship between Archer Roose's co-owners to the film “Fight Club.” Marian explains her desire to create a philosophy around a whimsical logo, how Elizabeth's vision board helped her identify Archer Roose as a brand that “checked tons of boxes” for her and the importance of optimizing the drinking and pouring experiences. They also discuss Archer Roose's steampunk aesthetic, how Elizabeth's college thesis aligned with the brand concept and how doing the dishes at Marian's house helped cement their friendship. Later, Marian explains how the Archer Roose attempts to incorporate Elizabeth's personality and humor into its advertising, why they ask their lawyers for forgiveness for some content, the notion that there's “nothing worse in business than not being able to deliver on your word,” and how they are attempting to change a consistently challenging industry dynamic. Brands in this episode: Archer Roose, Smartwater, Hendrick's Gin

This week, John and Charlie review Mezzacorona, a Pinot Grigio from Italy (sourced in Trader Joe's). First, the fellas break down cupping, ice baths, therapy, applying sunscreen to another dude's back, nefarious acts in Waymos, and more. Later, John shares his thoughts on boba tea and diet soft drinks. If you enjoyed, please leave us a rating (and tell your friends)!!! Follow us for more! YouTube: fullycorkedpod Instagram: fully_corked Credits: Audio: https://uppbeat.io/t/moire/old-town

In this episode we are joined by Andrew Yingst, Cory Ruggiero and Rachel Rougeaux-Testerman of The Inn at Grace Winery. The bed and breakfast got it all started in the late 1980's. Grace Le Vines left the property to Christopher Le Vines who established all of the cottages, the winery and vineyard. He changed the name to honor his sister. The grapes were planted in 2007. Pinot Grigio, Cabernet Fran, Chardonnay, Merlot and Sauvignon Blanc make up the varietals that were set into the limestone soil. Today the property boasts being a winery, restaurant, boutique hotel, tasting room and event space. The wines that are being produced are delicious and complex. They honor the history and the future of this hidden gem nestled in Delaware County, Pennsylvania. 50 Sweetwater Rd, Glen Mills, PA 19342 - 610-459-4711 - www.GraceWinery.com - Facebook Be sure to support our sponsor ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Brewscuits⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and use the code fa2024 at checkout for 15% off your entire order. Highlights From our Discussion: Delaware Valley Fields Foundation Jim Kaat Delco Chamber of Commerce

It was a hell of a Sunday! More than 400-thousand PG&E customers in the Bay Area were without power. A San Francisco resident had her living room window blowout because of high winds. Trees toppled all over the place. A Santa Barbara Creek broke its banks. Roads were closed. Land slid down hills and fallen poles smashed cars. And it's not over yet. Our favorite meteorologist, Spencer Christian, (sorry Mark) will stop by to give us the update. We get to talk politics with our favorite Britisher Anthony Davis! True Crime Corner brings Mark's other half Courtney and Josh Mankiewicz to the show to discuss the Stephen Beale bombing. Plus, we'll show some love for the animals of the world. Karen Dawn with Dawn Watch will stop by to help us out. The Mark Thompson Show 2/5/24Patreon subscribers are the backbone of the show! If you'd like to help, here's our Patreon Link:https://www.patreon.com/themarkthompsonshowMaybe you're more into PayPal. https://www.paypal.com/donate/?hosted_button_id=PVBS3R7KJXV24And you'll find everything on our website: https://www.themarkthompsonshow.comToday's Guests LinksAnthony Davis https://anthonydavis.com/https://www.youtube.com/@FIVEMINUTENEWShttps://twitter.com/FiveMinNewsJosh Mankiewicz https://twitter.com/JoshMankiewiczSpencer ChristianKaren Dawn https://dawnwatch.com/https://www.facebook.com/DawnWatchIncSupport The Showhttps://themarkthompsonshow.com/Tenuta WineryHome of the Mark Thompson, “Why are you Yeilling” Red Blend and the “Hey, which one of you is Mark Thompson?” Pinot Grigio.Mention “ Smash it with your Iron Rod” and receive 10% off at Tenuta Winery in Livermore! https://tenutawinery.com/Coachella Valley CoffeeUse the code MarkT for 10% off!!!!!https://coachellavalleycoffee.com/Get Mark's Merchhttps://getmarkmerch.com/Socials-X-Twitter https://twitter.com/MarkTLiveThreads https://www.threads.net/@markthompsontvInstagram https://www.instagram.com/markthompsontv/Facebook https://www.facebook.com/people/The-Mark-Thompson-Show/100086467012680/

A windfall of loyal support follows pop icon Taylor Swift wherever she goes. According to a new survey, that reach extends to politics. How many Swifties would line up behind Taylor Swift's candidate? Mark has the numbers! Monsanto pays the price again for its cancer causing pesticide Roundup. A Pennsylvania jury decided the herbicide caused a 49 year-old man's cancer and proceeded to slap Monsanto and its parent company Bayer with a $2.25 billion verdict. The jury said Monsanto failed to warn about the dangers” of Roundup, which remains on store shelves across America.Pulitzer Prize winning author and journalist David Cay Johnston will swing by to talk politics. We have Jefferson Graham with a tech update. The Mark Thompson Show 1/30/24Patreon subscribers are the backbone of the show! If you'd like to help, here's our Patreon Link:https://www.patreon.com/themarkthompsonshowMaybe you're more into PayPal. https://www.paypal.com/donate/?hosted_button_id=PVBS3R7KJXV24And you'll find everything on our website: https://www.themarkthompsonshow.com#TaylorSwift #TaylorSwiftendorsement #Monsanto #Roundup #DavidCayJohnstonToday's Guests LinksDavid Cay Johnston https://twitter.com/DavidCayJhttps://www.dcreport.org/2024/01/27/big-trump-secret-about-to-be-revealed/Jefferson Graham https://www.youtube.com/@PhotowalksTVhttps://substack.com/profile/1925232-jefferson-grahamSupport The Showhttps://themarkthompsonshow.com/Tenuta WineryHome of the Mark Thompson, “Why are you Yeilling” Red Blend and the “Hey, which one of you is Mark Thompson?” Pinot Grigio.Mention “ Smash it with your Iron Rod” and receive 10% off at Tenuta Winery in Livermore! https://tenutawinery.com/Coachella Valley CoffeeUse the code MarkT for 10% off!!!!!https://coachellavalleycoffee.com/Get Mark's Merchhttps://getmarkmerch.com/Socials-X-Twitter https://twitter.com/MarkTLiveThreads https://www.threads.net/@markthompsontvInstagram https://www.instagram.com/markthompsontv/Facebook https://www.facebook.com/people/The-Mark-Thompson-Show/100086467012680/

Another come from behind win put 49ers fans on the edges of seats across the Bay Area. Former KGO sports director Rich Walcoff joins us for a quick recap and a look at what the Super Bowl could bring. In a stunning decision by the jury in the E. Jean Carroll defamation case against Trump, she was awarded more than $83 million in damages. Will she get the money? We get a special appearance by former federal prosecutor David Katz to discuss. Monday brings us True Crime Corner. Courtney brings along company! Best selling author Gregg Olson has a new book out about a murder in the Amish community. He will share the chilling story. The Mark Thompson Show 1/29/24Today's Guests LinksDavid Katz https://twitter.com/DavidKatzLawKaren Dawn https://dawnwatch.com/https://www.facebook.com/DawnWatchIncSupport The Showhttps://themarkthompsonshow.com/Tenuta WineryHome of the Mark Thompson, “Why are you Yeilling” Red Blend and the “Hey, which one of you is Mark Thompson?” Pinot Grigio.Mention “ Smash it with your Iron Rod” and receive 10% off at Tenuta Winery in Livermore! https://tenutawinery.com/Coachella Valley CoffeeUse the code MarkT for 10% off!!!!!https://coachellavalleycoffee.com/Get Mark's Merchhttps://getmarkmerch.com/Socials-X-Twitter https://twitter.com/MarkTLiveThreads https://www.threads.net/@markthompsontvInstagram https://www.instagram.com/markthompsontv/Facebook https://www.facebook.com/people/The-Mark-Thompson-Show/100086467012680/