Podcasts about Pinot gris

When Shekar Sathyanarayana, founder of Nalla, began visiting wineries in Santa Barbara and talked about Indian food, winemakers loved the food, but had never paired it with wine. Now, Nalla has brought Indian food and wine pairing to over 100 events hosted at wineries and other venues and Shekar shares what he has learned about match Indian food and wine. Detailed Show Notes: Shekar's background: 1st generation South Indian, grew up in Kansas, was a talent agent and lawyerNalla foundingStarted as Indian food gatherings (2016) to explore different Indian cuisinesShekar knew nothing about wine, started driving to Santa Barbara wine country and learningWineries said they'd never paired wine and Indian cuisine beforeNalla experiences, officially launched 2023Where South Asian cuisines and wine industry meet, includes culture (live music, dance, decor - e.g. - Thali plates, plates with small bowls in them)Done 100+ events at wineries and 3rd party venues1st winery partner was Brecon Estate in Paso Robles, learned Albarino and samosas work well togetherDoes 4 entrees, each from a different region, coursed w/ 2 wine glasses side by side, and data captured on preferences~25-50 guests at each eventLarge market opportunity: 2.1B South Asians globally, ~6M in the US; highest household disposable income (~$100k for South Asian, ~$150k for Indians); very food forward and know little about wineIndian wine~200 wineries in IndiaGrow varieties to sell (e.g. - rose), haven't figured out what grows best yet2 harvests / yearFocus is educating people about wine, not yet integrated w/ food4 components to “spicy” foodCapsaicin - the heat in chilis, gives a burning sensation; can be offset by milk/dairy which has casein, a protein that binds to capsaicinAromatics (e.g. - coriander, cumin, cinnamon, clove, cardamon) - no heat, but lots of smell and tasteSichuan pepper - gives a tingle, drying, numbing sensation (not common in Indian food)Piperine - key compound in black pepper, common in South Indian cuisine; can often flatten winesIndian food & wine pairing - match aromatics w/ wine, heat comes secondCapsaicin and alcohol make the heat worse, try to stay

Send us Fan MailWe taste Pinot Gris versus Pinot Grigio blind and find the difference is real when we focus on structure instead of label hype. We also share the tricks we use to call style, origin and quality, including why bitterness and balance matter more than fancy tasting words.Get your notebook out and play along at home!Wine 1: Pizzini King Valley Pinot Grigio 2025 - https://www.pizzini.com.au/products/pizzini-pinot-grigio-2025?srsltid=AfmBOorLRzoyyHl-VgV1ETi8MjSfuZDxzcTsvKQavTw3xW-sQvF-0qrlWine 2: Roaring Meg Mt Difficulty Pinot Gris - https://www.danmurphys.com.au/product/DM_705149?srsltid=AfmBOor7jOD3GiHLJPMuJRQ_aS0PshOby0oFT8mDNKZ2BUZaxX17Eo_lWine 3: Dopff Au Moulin Pinot Gris - https://www.danmurphys.com.au/product/DM_328945/dopff-au-moulin-pinot-gris?srsltid=AfmBOooLTm0fl232vVUcHpcuf5jR6YodT09qG7HGi081Z9onjImHGPcFWine 4: Santa Margherita Pinot Grigio - https://www.danmurphys.com.au/product/DM_907682/santa-margherita-pinot-grigio?srsltid=AfmBOor6s6UvGVVbXIllTqm8CTraexRDz_O8tYFdASJrnA3CYGsY_kYgMessage us your thoughts on this intriguing grape variety!Follow us on instagram @winewithmegandmeland TikTok! @winewithmegmel

You may think you know Pinot Grigio, but do you know Pinot Gris? Pinot Gris is the same grape as Pinot Grigio, but in taste, body, and just about every other way that matters, they can feel worlds apart. And, on a very interesting side note, Pinot Gris is also a color mutation of Pinot Noir, but that's another story. In this episode, we focus specifically on Pinot Gris from Alsace, France, a region famous for its white wines. And of all the white wines made there, Pinot Gris is one of the biggest and richest, which may surprise anyone whose idea of Pinot Grigio is something light, thin, and mostly harmless. This is not your grandma's Italian Pinot Grigio. Alsace Pinot Gris can be big, rich, and high in alcohol, and people who love a fuller-bodied Chardonnay may find a lot to like. Surprise! In our tasting, we were struck by just how different these wines were from the Pinot Grigio most people know. Same grape. Very different experience. Wines reviewed in this episode: 2020 Pierre Sparr Grande Réserve Pinot Gris and 2020 Frey-Sohler Vieilles Vignes Pinot GrisSend 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

This week's show comes to you from the patio at 15 Park Bistro at the Watermark Beach Resort in Osoyoos. We speak with General Manager David McBean about how this South Okanagan resort continues to renew its Food, Beverage and Hospitality programs each year, seeking small but steady incremental gains. Mike Dowell, Owner of Liber Estates, and Gustav Allander, Winemaker/Vineyard Manager, stop by to taste their wines with Anthony, including the refreshing Liber Estates 2025 Sauvignon Blanc Organic and 2025 Sémillon. Visiting from the Similkameen Valley is Charlie Baessler, Managing Partner at Corcelettes Estate Winery. Charlie reports that their vineyards are buzzing with excitement, including a highly successful straw mulching program that is improving the health of their Similkameen soils. Charlie brings two wines to taste: a 2022 Traditional Method Sparkling wine made from Pinot Gris, and their 2024 Cascadia Collection-Phoenix Syrah Rosé. Also visiting from the Similkameen is Michael Clark, Managing Director & Winemaker at Clos du Soleil Winery, which is celebrating its 20th Anniversary this year. Michael speaks to their anniversary winemaker dinners and the wines' ageability. We taste the Fumé Blanc 2025 and the 2016 Estate Reserve Red. Michael Bartier, General Manager and Co-Owner of Bartier Bros. Vineyards, brings two wines to showcase, including his 2025 Sauvignon Blanc and 2025 Rosé. Michael extends a special invitation for all to visit their welcoming tasting room, sunny patio, courtyard and bocce court, where visitors can enjoy vineyard views.

This week's show comes to you from the deck at Poplar Grove Winery on the Naramata Bench, British Columbia. Our guests include Owner Tony Holler and General Manager Chris Holler. We discuss the quality of the just-released 2025 vintage and taste their flagship white, the 2025 Pinot Gris. We also open the Poplar Grove 2025 Rosé, a Double Gold "Best In Class" winner at the Pacific Rim International Wine Competition. Foxtrot Vineyards winemaker Jacq Kemp joins the conversation with positive news about new ownership. We also sample the 2020 Foxtrot Blanc de Noir Sparkling Wine and the 2022 Waltz Pinot Noir. Anahita Pouget, Director of Brand Development and Marketing at Evolve Sparkling House on the Naramata Bench, stops by to welcome everyone to the one-of-a-kind sparkling facility this Spring and Summer. We taste a couple of impressive wines made by winemaker Lynzee Schatz, including the 2025 Light Sparkles and 2018 Brut Libre. Finally, we catch up with nearby Naramata Bench winemaker/GM Garron Elmes of Lake Breeze Winery, who joins us to pour his noted 2025 Pinot Blanc and the 2022 Pinot Noir. Plus, he's inviting you to book lunch at the Lake Breeze Patio Restaurant.

Send us a message!If you are a 'dyed-in-the-wool' rationalist, you may not enjoy this episode. However, if every now and again you find yourself asking, "I wonder if there is truth and knowledge beyond what I see and hear - maybe even outside the 'accepted' boundaries I was taught?" then continue!KG and Paul  are enthralled by a most unexpected conversation with Marti Spiegelman, a teacher and practitioner of 'Indigenous Technologies' or, as she herself sometimes refers to them, 'Original Wisdom'. Join us for the conversation where Marti takes our intrepid hosts through a journey of deep insight and roguish assertions. Is it possible to be in the world - in relationships, in leadership - in ways that are totally counter to those we have been exercised all our life?  And thank goodness for Annandale Cellars! In fact, we aren't sure if Paul would've made it through the episode without the generosity of our great friends at Annandale Cellars. On this occasion we crack open a 2025 Mada Wines Blanc, from the Australian Canberra region.  It is a fresh, bright blend of Pinot Gris, Riesling and Gewurztraminer. Tropical notes on the nose and zesty freshness on the tongue. A wonderfully refreshing wine.Get at least half a dozen of these (or half a dozen of any of Annadale Cellars' amazing wines) and get a 20% discount by using our code at checkout: DECANTEDSláinte friends! Great to see you again!!Useful resources from this episode:The Foundations of Precision ConsciousnessShaman's LightAs always, we're keen to hear what you thought of this conversation. Please let us know through either of the options below.Please reach out on askus@leadershipdecanted.com or visit us at www.leadershipdecanted.comOr leave us a text/voice message via the link at the top of these show notes!Disagree or agree with anything we've said? How wrong are we?!? Are there any leadership topics you'd like us to discuss (or perhaps other books or podcasts that might set us straight!)? Maybe you'd like to recommend a favourite wine!Whatever tickles your fancy, we'd love to hear from you!!

Join Master Sommelier David Reuss as he interviews Big Salt's John House on all things wine.

Der Frühling ist zurück und mit ihm ein bunter Blumenstrauß an köstlichen Gerichten! Aber welcher Wein passt eigentlich zu Spargel, Bärlauch und frühlingshaften Salaten? Wie finde ich die perfekte Weinbegleitung zu Gerichten mit Kräutern wie Schnittlauch, Kerbel oder Petersilie? Und welcher Wein schmeckt zu zartem Frühlingsgemüse wie Erbsen, Kohlrabi oder Rhabarber? Gemeinsam mit Ilona Scholl, Berlins charmantesten Gastgeberin und Mitbegründerin des Sterne-Restaurants „Tulus Lotrek”, erklärt Lou, welche Weine all diese Aromen richtig zur Geltung bringen. Wein der Woche: Wein-Genuss Portugieser Rosé. Dieser liebliche Roséwein ist süffig, lecker und frisch fruchtig im Geschmack. Mit seiner unverwechselbaren Süße, dem Duft nach Himbeeren und Rhabarber sowie der weichen Säurestruktur passt der kräftig rote Portugieser hervorragend zu feinen Desserts und Trockenkuchen. Frage der Woche: Wie viele zugelassene Champagner-Rebsorten gibt es?„Für die Herstellung von Champagner sind offiziell acht Rebsorten zugelassen. Neben Pinot Noir, Pinot Meunier, Chardonnay, Pinot Blanc, Pinot Gris, Arbane und Petit Meslier gehört auch Voltis dazu. Voltis ist eine PIWI-Rebsorte, die seit 2021 für die Produktion von Champagner zugelassen ist.” – Lou

Frisch, elegant und typisch Elsass: In Folge #97 haben wir den Pinot Gris Classic AOC 2023 von Hugel & Fils im Glas. Das traditionsreiche Weingut steht seit Generationen für charakterstarke Weißweine mit klarer Herkunft und feiner Balance. Der Pinot Gris – in Deutschland als Grauburgunder bekannt – zeigt hier seine französische Seite: etwas würziger, strukturierter und mit einer spannenden Tiefe. Wie sich der Jahrgang 2023 präsentiert, welche Aromen euch erwarten und warum Elsässer Pinot Gris eine ganz eigene Stilistik hat, schauen wir uns natürlich wie immer ganz genau im Glas an.

Tonight we are tasting two Rose' wines.There are several reasons why Rose' is a great summer wine? First, it is bright and crisp with high acidity. Second, it is best served well chilled. Third, it has berry-driven flavors.Despite the two areas being closely located. They produce distinct wines.Tonight, we are tasting:2024 Le Rose' Ile De Conas. I purchased the wine from Trader Joe's for $7.99. It is a blend of 25% Grenache Gris, 25% Grenache Noir, 20% Caladoc, 15% Pinot Gris, and 15% Cinsault. The wine comes from the South of France. The grapes are vinified separately and then aged for a few months in concrete tanks. Then they are blended. The wine has aromas of red cherries and other berries along with some floral notes. May also get notes of spice and tropical fruits. May get some flavors of watermelon and minerality. Dry crisp finish. It has 2 g/l residual sugar and 12.5% alcohol. Reverse Wine Snob gives it a bulk buy recommendation.2024 Kirkland Signature Cotes De Provence Rose'. The wine of course comes from Costco for $7.99. Blend of 44% Grenache, 26% Cinsault, 15% Syrah, and 15% Vermentino. Comes from Cotes de Provence, France. Aroma of strawberry, cherry, and a little watermelon. Along with these flavors, you will get salty minerality, peach, citrus. It has less than 1 g/L residual sugar. 13% alcohol.The Reverse Wine Snob gave both wines an 8.3 – bulk buy rating.Rose' pairs with seafood and salads. Easy to drink on their own.We loved both wines but would give the nod to Le Rose'. We scored both wines a 3. We definitely recommend you try these wines.

Hillside Estate Winemaker Kathy Malone presents 2025 Un-0aked Whites What a wonderful wine gift Kathy Malone brings.   For those of you looking for less or no oak in your white  wines.   2025 Un-Oaked Pinot Gris  Since it’s introduction in 2008 , the Hillside  unoaked Pinot Gris has been an over-the-top favourite! Joining the series... The post February 28th, 2026 Hillside Estate Winemaker Kathy Malone presents 2025 Un-0aked Whites appeared first on Mulligan Stew.

Hillside Estate Winemaker Kathy Malone presents 2025 Un-0aked Whites What a wonderful wine gift Kathy Malone brings.   For those of you looking for less or no oak in your white  wines.   2025 Un-Oaked Pinot Gris  Since it’s introduction in 2008 , the Hillside  unoaked Pinot Gris has been an over-the-top favourite! Joining the series... The post February 28th, 2026 Hillside Estate Winemaker Kathy Malone presents 2025 Un-0aked Whites appeared first on Mulligan Stew.

Vancouver Island is the home to many vineyards. The climate favours varieties like Pinot Gris but there is much experimentation. Tricia and Steve arrived after detailed investigation of potential in the Okanagan, Italy and their home state of California. They have transformed a lavender farm into what is now Cobble Hill Winery. An east and south facing slope in the front is like a big advertisement with new rows of Chenin Blanc. Not far from Cowichan Bay it is a pretty corner of the world. Come along for the listen and find out how delighted they are to be here, growing grapes, and making wine.

Dan, Daedalus & Courtney Courtney De Graff, from the Anderson Valley International White Wine Festival joins Dan Berger & Daedalus Howell on California Wine Country. She is the executive director of the Anderson Valley Winegrowers Association. The International White Wine Festival is coming this February 14th through 16th. Courtney was on California Wine Country at this same time last year, for the previous annual festival. Courtney De Graff, of the Anderson Valley Winegrowers Association talks to Dan Berger and Daedalus Howell about Anderson Valley White Wine Festival. It is happening on February 14-16, with the 14th being the big tasting day. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Dan remembers when this was called the Alsatian Festival, but they changed the name to include more wines from other places. Dan Berger will be there this year at a special Riesling table. There will also be Gewürtztraminer, Chardonnay, Grüner Veltliner, Chenin Blanc, Pinot Blanc and Pinot Gris. Dan likes the festival because white wines are easier to identify by their scent. The 17th Annual Festival This is the seventeenth annual festival. It has had a few different names and rebrandings.There are 64 members in the Association and not all of them produce Alsatian varietals. Dan notices a worldwide evolution in white wine tastes. There are grape varieties showing up today that were not produced in great volumes, because we lacked the technology to make the wine. Anderson Valley is eager to do a white wine festival because white wine is at the forefront of the current evolving trends in wine popularity. The Anderson Valley is an hour north of Healdsburg, on the way to the town of Mendocino. festival is on Hwy 128. Visitors either say overnight or make a day trip. Saturday is the grand tasting from 11 to 3, then on Sunday is winery open houses. They will open their doors for food, wine and entertainment. There are 44 wineries booked this year, the largest contingent ever. They also have wineries from all over the world, including Swiss, German, Italian, French and Mexican wines. It is held at the Booneville Fairgrounds.

Paddy Borthwick Pinot Gris 2025, Wairarapa RRP $26.99 Pinot Gris's perfect drinking window is from the day of release and usually around two years. With some wines it may be more. This wine ticks all the boxes of freshness and vibrancy starting with a varietal and very fruity bouquet with a concentration of pear and apple flesh scents, then some white spice and white florals, some dandelion and white pepper. Medium weight with a satin-cream mouthfeel, flavours of white fleshed fruits touch the palate carried along with acidity and youthful freshness. Well-made with a lengthy leesy finish. Food match: Chicken, leek and sweet potato bake. This recipe also includes cream, Gouda cheese, and Dijon mustard. The dish has weight and intensity, creaminess and lots of touch points of flavours. The Paddy Gris offers the fruit contrast, has enough weight and an acid line to deliver a palate refreshing finish. Option 2: If you are a fan of corn on the cob with lashings of butter and salt then a glass of Paddy B Gris is a delicious accompaniment. The Vintage: Overall, it was blessed vintage in the region with higher volumes compared to the previous four vintages. Plenty of ripe fruit with above average quality overall. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week's podcast features Jeff Guignard, CEO of Wine Growers British Columbia. Jeff officially stepped into the role on April 28, 2025. He is committed to member engagement and collaboration, and will lead advocacy efforts on behalf of the BC wine industry, which contributes $3.75 billion to the province's annual economic growth. We caught up in person with Olivier Humbrecht, MW, Consulting Winemaker at Phantom Creek Estates. Olivier is a distinguished figure in the world of wine, notably for his role as the proprietor and winemaker at Domaine Zind-Humbrecht. We discussed the white wines he is responsible for at Phantom Creek, which are truly a passion project: white wines from the Similkameen Valley, including Small Lot 2022 Riesling and 2022 Pinot Gris. Staying on the Black Sage Bench, we chat with Kaylee Barss, Winemaker at Red Barn Winery at Jagged Rock, about her passion for reimagining traditional Okanagan varieties such as Chardonnay and Cabernet Franc, while exploring exotic Italian grapes like Nebbiolo and Barbera. Plus, Harry Hertscheg, Executive Director of the Vancouver International Wine Festival, joins us to preview the 2026 Festival in March and the theme region of France.

Harmonizar vinhos com o peru de Natal é um dos pontos-chave da ceia. A carne da ave, quando bem preparada, apresenta suculência, delicadeza aromática e leve tendência ao doce, o que favorece vinhos de média estrutura, com taninos bem resolvidos e boa acidez. Estilos como Pinot Noir do Velho Mundo, tintos elegantes do Douro, Rioja, Navarra ou opções do norte da Itália costumam funcionar muito bem quando o protagonismo está apenas no peru.O desafio cresce com os acompanhamentos tradicionais como frutas, castanhas, farofas e molhos adocicados que pedem vinhos mais macios e generosos. Nesse contexto, tintos do Novo Mundo (Malbec, Syrah, Zinfandel, Pinot Noir) e brancos mais untuosos, como Chardonnay, Viognier, Pinot Gris e Gewurztraminer, tendem a oferecer melhor equilíbrio. O vídeo explica como ajustar essas escolhas para que o vinho acompanhe toda a ceia com harmonia.✅ Neste vídeo, você vai aprender:

Quatre épisodes pour explorer la Champagne côté artisans, enregistrés au premier jour des vendanges 2025. Objectif : comprendre comment des domaines, engagés en agriculture biologique, redonnent de l'élan aux cépages d'antan (Arbanne, Petit Meslier, Pinot Blanc, parfois Pinot Gris) et façonnent des styles nets, précis, identitaires. On parle transmission, choix agronomiques, pressurage, élevage… puis on vérifie tout dans le verre. Deux chapitres, deux domaines, un format clair : Épisode 1 la rencontre, Épisode 2 la dégustation. Place au terrain, aux voix des vignerons et aux repères utiles pour mieux goûter.Cap sur Brouillet (Vallée de l'Ardre), à la rencontre de Champagne Aspasie, maison familiale fondée en 1794. Avec Paul-Vincent et Caroline Ariston, on retrace cinq générations de savoir-faire, 12 ha certifiés bio et un engagement fort pour les cépages modestes : Arbanne, Petit Meslier, Pinot Blanc et Pinot Gris. Valeurs clés : exigence, fidélité au terroir, modernité mesurée.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Quatre épisodes pour explorer la Champagne côté artisans, enregistrés au premier jour des vendanges 2025. Objectif : comprendre comment des domaines, engagés en agriculture biologique, redonnent de l'élan aux cépages d'antan (Arbanne, Petit Meslier, Pinot Blanc, parfois Pinot Gris) et façonnent des styles nets, précis, identitaires. On parle transmission, choix agronomiques, pressurage, élevage… puis on vérifie tout dans le verre. Deux chapitres, deux domaines, un format clair : Épisode 1 la rencontre, Épisode 2 la dégustation. Place au terrain, aux voix des vignerons et aux repères utiles pour mieux goûter.Place au verre : focus sur la Cuvée des Cépages d'Antan (Arbanne, Petit Meslier, Pinot Blanc). Tension citronnée, minéralité calcaire, herbes fines ; un profil droit, frais, lumineux. On décode la trame, la température de service, la verrerie, et des accords qui claquent, caviar, sushis, Saint-Pierre, pour relier choix de vigne et émotion de dégustation.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Thanksgiving is one of the most difficult meals to pair with, but that doesn't mean we shouldn't try!  Source: Canva   This year, for one of our weekly discussion questions I asked the Patrons how many wines they would be serving with their Thanksgiving/holiday feasts and the answer was overwhelmingly 2-3. Given that, in this show I talk about combinations of two wines you can purchase for your table that will pair with many types of Thankgsivings. Some examples:  If your dishes tend to be on the sweet side… honey glazes, marshmallow sweet potatoes, candied sweet potatoes, etc Off-dry Riesling or Vouvray (although butternut squash soup with a kick could do well with a regular Gewurztraminer) Reds: Grenache, GSM blends from Rhône, California, Australia, etc., Garnacha from Spain, Zinfandel   Asian-influenced Thanksgiving Aromatic whites: Alsace Riesling, Pinot Gris, Gewürztraminer, Torrontés, or Viognier Fruity reds with low tannin: For smokey or braised meat: New World Pinot Noir, Côtes du Rhône, Garnacha. For something especially smoky: Saumur-Champigny from Loire   Desserts....Pecan Pie: Tawny Port, Madeira, Pedro Ximenez Sherry   From Getty Images via Canva   There are these ideas explained and so much more packed into the episode. Listen, take what you want leave the rest! Please know that I'm grateful to you for listening and your loyalty to me and the show!!      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    

Tohu Pinot Gris 2025, Awatere Valley, Marlborough RRP from $18.99 The Awatere is located on the eastern site of Marlborough with many of the vineyards at the north-eastern reaches. On a clear day, the North Island is easy to see. This location means many of the vineyards are exposed to the easterly and southerly breezes, but there are significant sunshine hours to ripen the grapes. The wine styles are nearly always fresh and taut, often with a saline quality to the acidity. Lots of citrus and pomaceous fruit flavours are common in the wines. Founded in 1998, Tohu Wines is the world's first Māori-owned wine company. They produce excellent wines including sparkling and Pinot Noir, Chardonnay, Riesling, and this Pinot Gris. This wine has some delicacy about it, it is bright, taut, fresh, salivating. The varietal flavours of green and red apple, white peach, pear and some honeysuckle deliver the core mid-palate flavours and weight. Salivating and just dry on the palate with textures from lees and acidity creating a vibrant mouthfeel. Well-made, balanced and ready to drink from late 2025 through 2028. The season: rather excellent Warm spring. Near-perfect flowering. Above-average yields. The diurnal shift from warm days to cool night ensured both flavour development and acidity were preserved. Food match: New season sweet corn with lots of butter and sea-salt with this wine is a near perfect match. You can also dip the corn cob into a sour-cream sprinkled with nutmeg for some extra matching. Alternatively, a sweetcorn fritter topped with sour-cream and a slice of smoke salmon works just as well with the Tohu Pinot Gris. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Join Adv. Somm David Reuss as he interviews Oregon GM Eugenia Keegan on Oregon's newest item: Unsanctioned Pinot Gris.

Hailey Sundet from Republic National Distributing is back on The Wake Up Call with Scotch Tank and Mandy on Froggy 99.9! Sponsored by Bottle Barn Liquors with three Fargo locations, this week’s featured wine is the crisp and refreshing Willamette Valley Pinot Gris. Tune in for expert wine insights, fun banter, and your favorite morning crew’s take on what makes this Oregon white a summer standout. Whether you're a wine lover or just here for the laughs, this episode is a must-listen for Fargo-Moorhead locals and beyond!See omnystudio.com/listener for privacy information.

Wine: Tiki Single Vineyard Pinot Gris 2024, North Canterbury, $23.00 In recognition of Matariki and to highlight we have a growing number of Māori wine producers in NZ (Tiki, Tarras, Steve Bird, te PA, Tohu). A crisp, dry style Pinot Gris with aromas and flavours of green pear and apple, some citrus highlights and a touch of quince. Just dry on the palate with an immediate bite of acidity and phenolics for texture and mouthfeel. There's a fine less quality adding complexity and breadth across the palate. Best drinking from late 2024 through 2027. The Food: A wine that is delicious with all sorts of hangi fare – especially kumara and pork belly. If you prefer seafood, then poached salmon with lemon is a great match. Vegetarians will like this wine with cashew nut dusted tofu burger with red beet and tasty cheese. The season: 2024 was an excellent year for most growers in NZ. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This episode features a conversation with Scott Neal, the winemaker and owner at Coeur de Terre Vineyard in the Willamette Valley of Oregon. Along with his wife Lisa, they crafted a humble 57 cases in their inaugural 2002 vintage but have grown to making over 6000 cases a year of Pinot Noir, Chardonnay, Pinot Gris, Riesling, Syrah, and Sparkling wines from grapes grown on their estate vineyard in the McMinnville AVA. We talk a lot about geology in this episode because his wine style is focused on reflecting the time and place from which the grapes were grown by employing a gentle hand and allowing the grapes to express in their voice. In the vineyard, organic growing practices have been followed from the beginning in 1998 with a concentration on regenerative farming. The fun connection we discovered was that we both have roots in Minnesota - Scott grew up on a southern Minnesota farm from which he learned a strong work ethic as well as gained respect for the land and for the whims of Mother Nature. Scott, Lisa and their daughters, Abigail and Tallulah, live on the estate vineyard along with their dog Cici. You can visit www.cdtvineyard.com to learn about and order their wines, and you can follow @cdtvineyard on Instagram. Thank you to the Willamette Valley Wineries Association for connecting us when Pinot in the City came to Atlanta!Recorded June 9, 2025

With Memorial Day behind us, we are looking forward to summer. What is the best summer wine? You are not wrong if you said Pinot Gris, Riesling, Sauvignon Blanc, or any other wine. But you might want to try a Rose' and I think if you are a red wine drinker, Rose may be the answer.Denise and I have really grown to love Rose' over the past few years. It gives you freshness and crispness, but still has some tannins and complexity that white summer sippers don't have.We found a website that described different styles of Rose'. https://www.virginwines.co.uk/Provence rose'. Pale pink color. Flavors of minerality, floral, and summer berries and citrus. Pairs with white meats, seafood, and salads. White Zinfandel. These wines range from off-dry to sweet. Flavors of red berries, melon, and baking spice. Pairs with heavy cheeses and fish, as well as BBQ.Garnacha Rosado. Deep fruit flavor because of the warm Spanish climate. Tastes of strawberries, raspberries, apple, and grapefruit. Sometimes get a hint of licorice. Pairs with tapas and paella.Cinsault Rose'. Strawberries, raspberry, pomegranate, and cherry. Violet and spice. Pairs with fish and sushi. Pinot Noir Rose'. Delicate wines with flavors of strawberry and rose petals. Pairs with salads, chicken, and salmon. Mourvedre Rose'. Pairs with grilled fish, steak, grilled vegetables.Rosato. Italian Rose'. Some can be dark in color. Often have juicy fruit flavors and pair well with foods normally associated with red wines such as steaks.Tonight, we are enjoying two Rose' wines including:Stone Hill Winery Dry Rose. A blend of Chambourcin, Chardonel, and Traminette. Notes of raspberry, watermelon, and orange blossom. Fresh acidity and a medium body, this fruit forward rose' is perfect for chilling and enjoying on its own. Pair with grilled chicken, spicy Mediterranean dishes or just a summer afternoon on the deck. 13% alcohol and 0.4% residual sugar. Purchased at the winery for $13.00. You can order from the winery at https://stonehillwinery.com/2024 Cote de Roses. This is a blend of Cinsault, Grenache, and Syrah. The wine comes from southern France from the Languedoc AOC. Aromas of red fruits, blackcurrant, and redcurrant. Tastes of rose, citrus, and grapefruit. Normally a fuller-bodied wine. Flavors of citrus, peach, and herbs, as well as strawberry and raspberry. Purchased at Costco for $12.99.Next week we will taste two white wines. We have a Rhone Valley white blend and a Torrontes.

In Episode 2 of Season 2, Dr. Kenny Friedman & Rabbi Yisroel Bernath get back to basics, reviewing wines they have been drinking recently and discussing what makes them interesting.Kenny's Wines:Bodegas Vizar, Roble, 2023Chateau Les Graves de Lavaud, 2020Dalton, Galilee, Sauvignon Blanc, Fumé, 2024Clos 15, Brut Nature, Cava, NVDalton, Galilee, Alma, Deep Red, 2020R' Yisroel's Wines:J. de Villebois, Pouilly-Fumé, “Les Silex Blancs,” 2023El Orador, Rioja Alta, 2023Dalton, Pinot Gris, 2023Hajdu, Mendocino County, Pinot Blanc, 2024Recanati, Reserve, Marselan, 2019Kenny and R' Yisroel discuss genetic mutations creating white variants of red grapes, screw top wines, the impression labels make on customers, and the greater topic of "ambience" as it applies to restaurants and food, among many other topics.Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

Wine: Neudorf Tiritiri Pinot Gris RRP – $27.00 From the Moutere Hills in Nelson. The Wine: A semi-aromatic variety, this PG delivers scents of Asian pears and red apple. There's a natural white spice, almost pepper-like and a distinctive mineral quality. Satin smooth texture on the palate, juicy fleshy, ripe and delicious. Medium(ish) weighted and lengthy on the finish. The Food: Whilst great on its own, this wine pairs well with starter courses like sashimi or Waldorf salad, and some lighter main courses like Flounder with fresh lemon or fettuccine with tomato, basil and prawns. The season: 2024 was an excellent year for most growers in NZ, and especially Nelson. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Join Dan Walsh as he gives a quick 25 minute training on all things Oregon.

In this episode of the Vint Wine Podcast, we sit down with Jean-Frédéric Hugel, 13th-generation vintner at Famille Hugel in Alsace, to explore one of France's most historic wine families and regions. Founded in 1639, Famille Hugel is a benchmark producer known for its Rieslings, Gewürztraminer, and age-worthy late-harvest wines.Jean-Frédéric discusses his family's centuries-long legacy in Alsace, the evolution of Hugel's winemaking, and the unique terroir and culture that define the region. He also shares what it means to represent Alsace in the Primum Familiae Vini (PFV), a group of 12 leading family-owned wine estates from across Europe.Key topics include:The distinct profile of Alsace Riesling compared to German or Austrian stylesThe role of Gewürztraminer, Pinot Gris, and Muscat in Hugel's aromatic dry whitesHow Hugel produces some of the world's longest-lived Vendange Tardive and Sélection de Grains Nobles(botrytized sweet wines)The philosophy behind Hugel's Classic, Estate, and Grossi Laüe tiersHugel's new project: their first-ever Crémant d'Alsace sparkling wineWhy Hugel doesn't use oak and how their neutral winemaking showcases terroir

Sluts and surprises.Based on a post by Ostrich Mack. Listen to the ► Podcast at Steamy Stories.Peter is summoned for sex.It was 11 o clock on a Wednesday when Peter got the WhatsApp.A photo of a thong, pushed slightly to the side to reveal a neatly trimmed cunt, and the text."We need a real cock."Peter laughed. "Jeez Lucy, you don't mince your words." He replied."Come quickly, but don't cum quickly. Mark is away and your service is needed.""Pun intended with a smiley face."Peter and Lucy had been fuck-buddies for several years and had enjoyed some great adventures sexually. They were eminently compatible but had no intentions for a permanent relationship. When Lucy's husband Mark was away, she would contact Peter, and they generally ended up in bed together.In the past they had also shared with other friends who would either visit Lucy, or who came from the town where they both lived.Peter sighed and decided that as he had a free day from work that he would head towards Lucy's house."What a cheek using the royal "we", he thought. But really, he was laughing about it all.Lucy and Peter had an arrangement for when Peter would visit her at home. He would go into a side street next to her house and use the entrance to her garden. This way he would be out of view from the nosy neighbors. It paid to be discreet in such a small town.Peter entered the garden, closing the gate quietly behind him, and walked up to the patio doors which were slightly open. He stopped and looked inside. Lucy was inside leaning over the kitchen counter with her back to him, obviously engrossed in something on her tablet. Peter noticed that she also had air pods in her ears, and she swayed her ass to the rhythm of the music on her tablet.Peter knew that her petite frame was perfectly proportioned, with small firm tits with nipples standing out like bullets when they were teased. Her hips curved gently out from a narrow waist, framing a perfect cunt. Her pubic hair was neatly trimmed. She had an athletic body and perfect legs.Peter walked stealthily behind her and slipped his hand under the long t-shirt she had on. As was her wont, Lucy had no panties on."Hmm." groaned Lucy without looking round. "I didn't expect you back so soon."Peter was puzzled. "Back so soon?" he thought. "That's an odd thing to say."Feeling that Lucy's cunt already slick was, Peter slipped a finger inside her. "Oh, nice," said Lucy, still not turning around. She pushed against Peter's finger.Peter's cock was already hard, and he decided to free it from the confines of his jeans. It sprung out and Peter didn't hesitate to slip it between Lucy's outer lips.Lucy froze. She turned her head and saw to her shock Peter standing behind her. She went to say something, but Peter covered her mouth with his hand. Lucy looked completely confused at the situation, but slowly recovered her composure.Without a word from either Peter slipped his cock in Lucy's love channel all the way in until his balls were resting on Lucy's ass. They stood like that for a couple of seconds.Lucy turned her head back toward the counter and pushed herself back against Peter.Peter withdrew slightly and started to rock backwards and forwards in a gentle rhythm. Lucy didn't utter a word, but gently purred her pleasure with "Umm, Hmm, Hmm." In time to the movement.Peter closed his eyes. Lucy's cunt walls were milking his cock as if it was the first time she had fucked like this.They kept the rhythm going for minutes, both with their eyes closed, both gently making love, enjoying the penetration and the feeling of being filled with Peter's fat cock.Out of nowhere, Peter felt a hand on his ball sack, gently massaging his balls. And then a tongue licking his cock as it sawed in and out of Lucy's dripping cunt.Peter looked down and to his surprise he saw Alison, Lucy's friend with whom they had shared earlier erotic adventures, on her knees under Lucy's body. Her hands were on Lucy's thighs, and she was eating at Lucy's cunt and caressing Peter's balls at the same time.Still no words were spoken. "Wow, that is hot!" thought Peter. He gradually increased the pace and depth of his strokes, withdrawing almost completely, before gently pushing back into Lucy until he bottomed out.Lucy's breathing was becoming shallower and more rapid as she enjoyed the sensation of Peter's cock filling her up and withdrawing again and again.Alison found Lucy's clit and began to lick furiously at it. She trapped that nub between her lips and teased it with her tongue. Alison's free hand was rubbing her own love bud to a crescendo.Finally, Lucy spoke. "Oh fuck, oh fuck, it's coming. I'm coming, don't stop please!"Alison too was on the verge and panting furiously as she whipped herself to a climax.Then Lucy collapsed on the counter. She pushed her ass back onto Peter as if she wanted him even deeper in her. Gasping for air, her whole body was trembling from the orgasm that washed over her like a pleasure wave.Peter was still rock hard and not even close to coming. He held his cock in Lucy's cunt until she started to come down from her high.He withdrew his cock from her, only to be met with Lucy's sad eyes missing that feeling of being utterly filled by him.Alison got to her feet and went to sit on the sofa so that she could bring herself to the peak. Lucy went to sit on one side of her and Peter on the other.Peter took hold of Alison's hands and prevented her from making herself come. Alison pleaded."Please Peter, I am so close."Peter shook his head. "No Alison, that's why we're here."Lucy traced her finger over Alison's blouse, opening the buttons as she progressed downwards. When it was completely open, she leaned in and took Alison's right nipple in her mouth, biting it gently.Alison jumped from the electric shock that spread over her whole body.Peter then leaned in and did the same to Alison's left nipple, letting go of Alison's hands.Alison placed her hands above her head and leaned back, pushing her beautiful tits up and out. Her nipples were standing erect like bullets.A red glow spread along her neck and over her chest as she began to squirm under the attention of her two lovers.Lucy's hand slid down to Alison's naked cunt, and she inserted a finger between her folds.Alison groaned in approval.Peter's hand slipped downwards too and found Alison's clit. He massaged it in gentle circles. All this time both Lucy and Peter were licking and biting Alison's nipples.This was driving Alison crazy with lust. She lifted her hips off the sofa to try and get more pressure from the hands massaging her.Lucy slipped a second finger inside and increased the pressure and pace.Alison's mouth formed an "O", but no sound came out.Peter rubbed faster and harder and the effect could be seen and heard from Alison's breathing."Oh yes, oh yes, oh yes." She gasped. Her legs stiffened and she clenched her teeth, her breath hissing from her mouth like air escaping from a punctured tire. Alison began to spasm as her orgasm crashed through her, but Lucy and Peter didn't stop. They continued their assault on her nipples and cunt as Alison shook and trembled.Alison's eyes rolled upward in her head, and it seemed as if she was gone into a trance, feeling only the crazy sensations racking her body.Then she began to shake violently, crying, barking out "Ah! Ah! Ah!" as tears rolled down her cheeks."Stop! I can't take any more." She cried out.Peter leaned in and kissed Alison on the lips and said, "You're welcome sweetie."Lucy kissed Alison too. Then she leaned across Alison and kissed Peter passionately saying ""Hello lover. What a delightful surprise."Peter smiled. "I thought I had been summoned by the Royal "We". He laughed. "Didn't expect that there would be two of you."Lucy smiled back. "Well, I certainly didn't expect to be taken from behind by surprise, as Alison had gone to unpack, and I thought that she was fingering me. How nice it was to have your magnificent cock inside me once again."Alison had somewhat recovered. "And imagine my surprise to come downstairs to find Peter balls deep inside you, whilst you were bent over the counter. I just couldn't resist.""Well," said Lucy. "We have the house to ourselves. Mark is on a trip and Katie has a hockey game this evening and won't be back until very late. I would suggest you get comfortable, and we can have some fun."Katie, Lucy and Mark's daughter was now twenty years old and had the looks of her mother. She was taller though having inherited that from her father. She was an avid hockey player and had enjoyed some success in the regional leagues."Great idea." Said Alison. "Peter, it's so good to see you again. The last time we met was great fun. Remember?"Peter remembered all too well. Alison had been visiting and they met on a walk. After taking shelter at Lucy's from a torrential rain shower, some fun and games had been had, ending up with Peter giving Alison a good spanking and a good fucking. Finally, Peter ended in bed with both Lucy and Alison. Great memories indeed."So, what's the plan? "Peter asked. His cock was still hard and precum was leaking from its bulbous head."Well, we need to take care of that first." Alison answered."I am going to clean up and prepare something to eat. "Said Lucy. "You guys have fun."Alison smiled. She beckoned Peter with her finger to come closer. Peter shifted a little toward her."So, what can I do for your soldier there? "Alison asked.Peter smiled. "Knock yourself out sweetie "I'm up for anything."Alison stood and faced Peter as he sat on the sofa, his cock standing straight up.She straddled Peter's thighs and lowered herself onto his awaiting shaft."Oh, I'm still a bit sore," she said as Peter's cock entered her."Go gently then." Peter said.Alison slid slowly downwards until Peter was fully inside her. She stopped to enjoy the feeling of this fat cock filling her up like never before. Her juices were flowing again, and she was leaking over Peter's balls and thighs.Alison rocked gently back and forth getting used to Peter's size, He wasn't more than average length, but the girth of his shaft was impressive.Alison's lips were stretched to the limit, and they massaged Peter's cock with every movement.The soreness that had been before made way for a warm satisfying fullness.Alison raised herself and gently let herself fall again. The friction made her incredibly aroused. Peter too was feeling his balls get tighter and tighter as Alison accelerated her movements.Alison slowed down again. Peter felt slightly frustrated as he had been building to the point of no return."We want to enjoy this and make it last a little longer." Alison said.Peter grunted. He was lost in the feeling, craving release.Alison started to increase both the depth and frequency of her movement. This time Peter bucked himself upwards to meet her downward stroke and slammed himself into her. Peter felt his cum rising. His balls became tighter, and he was determined to reach his climax now.Just as he was about to blow his load, Alison raised herself until only the head of Peter's cock was inside her. Some very tiny movements upward and downward, massaging the head of Peter's cock, drove him crazy.His cock twitched as he spurted his first load on cum into Alison.She slammed herself on to Peter until he was fully inside her. He was still coming, and Alison wanted to get him as deep as possible inside."That's it Peter. Fill me up. Oh, what a fantastic cock you have. Later I want it in my ass."Peter was shocked. He had never done anal before.However, Alison's dirty talk made him come even harder. He was soon empty but didn't want to withdraw from the warm sensuous pocket that was Alison's cunt.

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.

What is a GSM blend and why is it called a Rhone Blend? The G, S and M stand for Grenache, Syrah, and Mourvedre. The Rhone Valley is the original home of GSM blends and of course the reason why it is sometimes referred to as a Rhone Blend. The Rhone Valley has two parts: the Northern Rhone Valley is known for its steep-sloping vineyards, where Syrah is produced. The Southern Rhone is a much larger region and lacks the steep slopes of the north. This is where the GSM blends are produced. Probably the most famous area in the Southern Rhone is Chateauneuf-du-Pape. Wine Folly says these wines will have more red fruit flavors with notes of herbs. While, GSM blends from California or Australia will have darker fruits with notes of clove.Tonight, we are enjoying two GSM Blended wines including:2019 Delas Freres Cotes du Rhone Saint-Esprit purchased at Costco for $13. It has delicate tannins which is unique for the Côtes-du-Rhône appellation. The nose is classic syrah, with berry fruit, violet and licorice.2018 Skylark Wine Company Red Belly Rhone Blend. This wine was purchased from Wine Styles for $17. It is juicy and creamy black fruits plum, blackberry and crushed cherry fruit coat the entire palate, with intricately woven tannins.We scored both wines a 3 out of 5. Denise would buy both again. I would pass on both. Next week we will explore the differences between Pinot Gris, Pinot Blanc, and Chenin Blanc.

Text the ShowChehalem Mountains AVA has the three major soils, a large range of elevations, and all the possible vineyard aspects. Invest 10 minutes of research on this diverse and historic part of Willamette Valley.Explore:Cooper MountainAdelsheim VineyardElk CoveJ. Christopher

Barbara Barrielle Barbara Barrielle, publicist, writer, actress and producer, joins Steve Jaxon and Dan Berger on California Wine Country. She writes about travel, wine, food and entertainment and she also works for Anderson Valley Winegrowers, promoting the International White Wine Festival. Her documentary film about Anderson Valley wines features Dan Berger. The Anderson Valley Winegrowers Association is putting on the International White Wine Festival. The festival used to be called the Alsatian Wine Festival because it focused on Alsatian aromatic whites that grow in Anderson Valley. The valley is also known for Pinot Noir now. The new name of the festival opens the door to other whites that are also growing in Anderson Valley. Dan Berger will be in charge of the Rieslings. There will also be Pinot Gris, Gewürtztraminer and lots of others.   As an example, Dan has brought a dry Riesling from Ra Ra Wines. Ra Ra wines is run by winemaker Kara Groom who was on this episode of CWC last year on Feb. 16. 2024. Cole Ranch grows the best Riesling in California The fruit comes from Cole Ranch, which grows the best Riesling in Mendocino County. They have a total of 81 acres and only four and a half of Riesling. Riesling and Cabernet Franc are selling well, but all the other California varieties are down. This is in the context of a huge downturn in overall wine sales. Anderson Valley also produces fine sparkling wines. The best known brands are Sharffenberger and Roderer. In about 1980 the Roderer company in Champagne, France, decided to look for property in the US. Their agent hired the Foppiano family to take him around to different properties. They found a ridge where the influence of marine air flow was arriving. They decided to plant a couple of acres of vines as a test, which went well. To this day, Roderer is making the best sparkling wines in the US. They compare well to Iron Horse, the best American maker. Lichen Estate also makes excellent product. There are small producers like Pennyroyal Farms and Navarro that also have sparkling wine production.

In this episode, Dave and Ray deep dive into "yeast" and its importance in the winemaking process. To kick off the episode, they start with a glass of Cristom Pinot Gris from Willamette Valley. Following their glass of Pinot Gris, they begin their tasting with another Willamette Valley producer, White Rose Estate, where they taste (3) identical Pinot Noir wines - all made the same way - with the only difference being the type of yeast that was used in the winemaking process. Each bottle has a different yeast strain. Will they be able to smell and taste the difference? Does yeast truly play a crucial part in the winemaking process? Does using a specific yeast deliver a potentially different wine? Listen to find out more!

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. ――――――――――――――――――――――

Afsnittet er sponseret af Cool Climate Wine Summit https://www.coolclimatesummit.com/     Cool Climate Wine Festival Lørdag d. 18. januar fra kl 13.00 - 17.00. 60 udstillere. Lokomotivværkstedet, Kbh. Billetter her: https://coolclimatesummit.com/wine-festival         International Vinkonference / Summit Søndag d. 19. januar og mandag d. 20. januar. Lokomotivværkstedet, Kbh (Du kan også kun købe billet til søndag, hvis du ikke kan nå det begge dage). Giver adgang til:   - Master Classes med internationale eksperter - Vinmesse med mere end 140 udstillere - Night Summit på søndag aften   Benyt koden “Begyndere15” og få 15% rabat på billetter til konferencen.  https://coolclimatesummit.com/wine-conference/     Smagekassen med de tre vine fra afsnittet bestilles her: registration@coolclimatesummit.com Pris 700 kr. Skriv “Smagekasse” i emnefeltet.     …………………….     Vi skal i dagens afsnit have skovlen under begrebet Cool Climate. Hvad er det egentlig? Handler det om smag, udtryk, breddegrader, zoner, temperatur eller er det nærmere en særlig stil og en vintype?   Hvordan og i hvilke zoner inddeler EU de vindyrkende hovedområder og lande? Og hvad er kravene for den enkelte zoner?   Hvordan smager belgisk pinot gris, polsk chardonnay og tysk spätburgunder fra Saale-Unstrut?   Til slut svarer vi på et lytterspørgsmål om krudt-/prutlugt i chardonnay.     Vi smager på   1) Pinot Gris, Gloire de Duras, Belgien, 2021 https://www.hjhansen-vin.dk/producenter/gloire-de-duras     2) Chardonnay, Winnica Turnau, Polen, 2022 https://www.winnicaturnau.pl/en/wines/chardonnay-2     3) Spätburgunder, Böhme & Töchter, Saale-Unstrut, 2022 https://www.boehme-toechter.de/weine/wahlverwandt/sp%C3%A4tburgunder_wahlverwandt/   ..................... Køb vores nye bog "Bobler for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/ Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

WineCrush Season 7 Episode 13: Manifesting Vineyards & Brewing Success with Open Soul Wines and Manifest a VineyardJoin host Heidi Moore in the picturesque setting of McMinnville, Oregon, for an engaging and heartfelt episode of the Wine Crush podcast. In this episode, Heidi welcomes two passionate winemakers embarking on their first podcast journey: Jordan Hostetter from Open Soul Wines and Reba from Manifest a Vineyard.Jordan shares his inspiring transition from managing operations at boutique wineries like Double Back and XOBC Cellars to launching his own brand, Open Soul Wines. Discover his dedication to crafting exceptional rosé and Blanc de Blanc, his collaboration with renowned winemaker Kate Payne Brown, and his unique approach to sourcing grapes exclusively from Oregon's Willamette Valley and Columbia Gorge.Reba takes listeners on her own journey of manifesting a vineyard later in life. From planting six vines in her Portland front yard to acquiring a half-acre fixer-upper vineyard, Reba discusses her intuitive path into winemaking, her educational pursuits with Chemeketa Wine Program, and the magical serendipity that led her to create Manifest Vineyard. Learn about her delightful Pinot Gris, inspired by the wild beauty of her land and adorned with charming llama illustrations.Throughout the episode, enjoy candid conversations, laughter over spilled sparkling wine, and insightful discussions on the soulful essence of winemaking. Whether you're a seasoned wine enthusiast or new to the world of viticulture, this episode offers a blend of personal stories, industry insights, and the vibrant spirit of Oregon's wine community.

It's a biggie. Our Chile Wines of the Year 2024 - a celebration and exploration of this slender South American nation's wines. And what's coming up may surprise you. So if you think you know Chilean wine - be prepared to think again.We discuss vineyards planted before the French revolution, sensational value Pinot Noir (the holy grail!), flor-aged Semillon, a Pinot Gris inspired by the great orange wines of Friuli, wines you 'eat' rather than drink and old-vine País made, 'as if it were the finest Pinot Noir from Burgundy'. We hear from Chilean wine luminaries including Felipe Marin, Ricardo Baettig, Ana María Cumsille, François Massoc, Eduardo Chadwick, Matías Ríos and Edgard Carter. (Told you it was big.) There's plenty of opinion, insight, top tips. Even the odd 'light-house wine' and inflection point.Oh, and we also blow our own trumpets a bit after this podcast WON THE 67 PALL MALL GLOBAL WINE COMMUNICATOR AWARD!!In case you're wondering, in this programme we also explain what this Chile Wines of the Year thing is. Essentially, we've chosen just over 100 wines to showcase just how diverse, delicious, fun, funky and fine modern Chilean wine is. We've also selected a few brilliant producers and wines for top awards.This episode is produced in association with Wines of Chile. Please do also check out the accompanying Chile Wines of the Year 2024 report, packed full of information, opinion, ratings and top tips, which is free to download from our website via this link: Show notes for Wine Blast S6 E1 - Chile Wines of the Year 2024

IWP Ep55 Monica and Beno - Catch and Release Wines - Today we're with Monica and Beno from Catch and Release Wines.  We discuss how they got started and selling your first vintage during the pandemic, how their wines styles have changed and evolved over the years, what farming and sourcing of fruit means to them and some 2024 harvest. They have a wine for every occasion from really dialed in and serious versions of Pinot Gris and Pinot Noir to the fun and juicy Block Party orange wine.   You can find their wines at catchandreleasewines.com or follow them at instagram.com/catchandreleasewines Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Thanks.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

How many Long Islanders have seen the now VIRAL Pickle Sandwich everyone has been running to get?! We're spilling on how it's taken the world by storm as well as sipping a delicious Fume Blanc from Osprey's Dominion for our Taste of Long Island this week. National French Fry Day and World Skydiving Day fall this week and we're telling you about some of our amazing partners. The ladies also dive into "eyebrow blindness" and talk all things Love Island USA!#TasteOfLongIslandFermented in oak barrels, a select amount of which are new French oak.Osprey's Dominion is comprised of 90 acres of Carmenere, Pinot Gris, and Sauvignon Blanc in the heart of Peconic Long Island, New York.Visit ospreysdominion.com for more infoWant to be featured on Taste of Long Island and be featured on our social channels and website? Email us at Spillthetea@discoverlongisland.com#LongIslandLife-Long Island Music and Entertainment Hall of Fame Awards $10,000 in Scholarships to Highschool Students from All Across Long Island -Gurneys & Topping Rose House are nominated for Condé Nast Traveler Readers' Choice 2024 Awards—a survey of the best-loved accommodations and destinations on the planet. Voting just ended, winners will be announced in October!New Blog: Long Island Beach Reads!Read more: www.discoverlongisland.com/blogNational French Fry Day (July 12th)Visit www.discoverlongisland.com to check out our PLETHORA of restaurant partners who can serve up some delicious fries to celebrateSome of our Favorites:The Shed (Tier 3)The Union (Tier 3)Tap Room (Brand Partner)All Steakhouses (Insignia, One10, Blackstone, Rare650, Bijou and more)World Skydiving Day (July 13th)Long Island Skydiving - Calverton: Located just 50 miles from the city, our drop zone is super easy to access and our views are second to none.Experience the Empire State from a whole new angle. Soar above the Long Island Sound, taking in the picturesque Twin Forks, Westhampton Beach, the Atlantic Ocean, Smith Point County Park, and the Fire Island National Seashore. On clear days, you can even see all the way to Montauk and New York City!ASK US ANYTHING!DM us on Instagram or email us at spillthetea@discoverlongisland.com. Tell us what you want to hear! Whether it is Long Island related or not, the ladies are here to spill some tea with you!FOLLOW US:Follow The Long Island Tea podcast on TikTok, Instagram, Facebook, and Twitter @LongIslandTeaPodcastWRITE TO US:Email spillthetea@discoverlongisland.com if you are interested in collaborating with us, need some "uncorked advice” or if you just want to say “How you doin?”RATE AND REVIEW US:Be sure to leave us a 5-star rating and review wherever you're listening, and screenshot your review for $5 off our Merch!WEAR US:Shop Long Island merch at shop.discoverlongisland.comTimestamps:(01:30) Kristen's Birthday Week(09:40) Taste of Long Island; Osprey's Dominion(12:40) Gettin' Local / Discover Long Island App(13:45) Eyebrow Blindness(17:00) NYC Trip Recap(18:00) Famous LI Pickle Sandwich(24:00) Amazon Shop, our New Blog and Sharon's Book Club(27:00) Musical Theater Scholarships and Legally Blonde Coming to LI(28:50) National French Fry Day; Best Fries on LI(30:00) World Skydiving Day; July 13th(35:00) LI Ducks Giveaway; July 19th(37:00) Love Island USA and other Binge-worthy Shows(42:00) Discover Long Island on YouTube; New Vids Coming Soon on Splish Splash and Silly Lily's and Our New Merch Coming Soon! Hosted on Acast. See acast.com/privacy for more information.

Sip, share, shape our podcast!It's hot in Texas so what better way to beat the heat than to take a trip to visit wineries in Marlborough. New Zealand that is. The Marlborough wine region is booming and going beyond Sauvignon Blanc. Cellar doors offer tastings and tours of some of the best wines from NZ. The family estate of Te Whare Ra is our stop on today's episode just a minute drive outside of Blenheim.  If you think New Zealand wine is a one-trick pony, tune in as Anna Flowerday takes us on a tour of aromatic whites from Pinot Gris to Gewurztraminer. In the cellar door overlooking Te Whare Ra's vineyards, Anna guides us through their thoughtfully curated collection of wine. We start with Rosé and finish with Pinot Noir, but the aromatic whites in between may just be the stars of the show.  In addition to Te Whare Ra, we visited legendary wineries from Cloudy Bay to Mahi in the Blenheim area of the Wairau Valley. Marlborough wineries should be on your wine tours and travel wish list. And don't forget the other wine regions of New Zealand from Central Otago and Canterbury in the south to Hawke's Bay and Auckland in the north. Each winery is unique and has its own story to tell about New Zealand wine. And the food you'll find takes everything next level!Happy 4th of July and don't forget to let us know how much you're enjoying every episode by COMMENTING on your fave podcast platform! 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

Our Summer Series continues with a refreshing indie dramedy, The Way Way Back! This flick has a top-notch cast (Oscar-winners and nominees are everywhere), moments of real cleverness, and a good message underneath it all. One of the most fun things about this podcast is introducing our audience to movies they may have missed, and this one certainly fits that bill.Young actor Liam James stars with Steve Carrell, Toni Collette, Allison Janney, and a scene-stealing Sam Rockwell. Find out how this celebrated script found its way to production, and how this coming-of-age tale ranks with similar movies. (Also, Travis found a brand new way to say "coming of age," so you'll definitely want to check that out.)To pair with this entire series, we're beating the heat with refreshing wines, beers, and cocktails. For this installment, we enjoy a fine Pinot Gris from Oregon's Willamette Valley. We hope you love this episode!#TheWayWayBack #SteveCarrell #SamRockwell #AllisonJanney #ToniCollette

This week on the Wine Crush Podcast, brought to you from the heart of Oregon wine country and sponsored by Country Financial, Heidi Moore welcomes two prominent figures in the wine industry with deep ties to the local winemaking community and beyond. Taking place in beautiful downtown McMinnville, Heidi is joined by Johnny Brose from Flora Jane and Brian Berenger from Human Cellars, both of whom bring compelling stories and insights about their journey through the winemaking world.Johnny Brose shares his fascinating path starting from brewing beer in college, experiencing a fellowship in Germany, and transitioning from beer to wine after stints at places like Gallo and the McLaren Vale in South Australia. This journey eventually led him to the creation of Flora Jane, named after his wife's grandmother, driven by their mutual love for winemaking. Flora Jane maintains a focus on Pinot Noir, Pinot Gris, Syrah, and the occasional Cabernet. Notably, Johnny introduces an exciting food pairing of black garlic with their Syrah, garnering delighted reactions from Heidi and the listeners.Brian Berenger of Human Cellars brings an international flavor to the discussion, recounting his adventures spanning continents from pharmaceutical work to agricultural projects in countries like Thailand, Gambia, and Bolivia. His journey also includes significant time studying and working in Europe, specifically in France and Germany, before finding his way to Oregon to teach at Chemeketa. Human Cellars' wines are crafted to reflect the people Brian has met globally, adding a personal narrative to each bottle. Their offerings include both varietals and unique blends, predominantly using a hands-off approach in harmony with biodynamic principles.The episode also delves into the significant role of the Chemeketa Wine Program where both guests currently educate future winemakers and vineyard managers, emphasizing the hands-on approach that the program adopts. They highlight the collaboration between Chemeketa and Ivoy, stressing the importance of offering educational and advancement opportunities to vineyard stewards.Johnny and Brian underscore the dedication, detail, and passion woven into every aspect of winemaking, from the vineyard to the winery. As always, Wine Crush Podcast shines a spotlight on the personal stories behind the labels, promoting a deeper appreciation for the art and science of winemaking.

With 88% of their wine exported, 93% of which is white, white wine is a big deal for New Zealand. Charlotte Read, General Manager of Brand for New Zealand Winegrowers, explains how they have been focused on promoting white wine globally. This includes campaigning for a white wine emoji, focusing on the the month of May with Sauvignon Blanc, Pinot Gris, and Chardonnay days, and focusing on their motto - “NZ wine, all together unique.”Detailed Show Notes: Charlotte's background - dairy industry, lived in Asia and the UK, in wine for the last 20 yearsNZ WinegrowersEst 2002,1,400 members (50% wineries, 50% growers)Only unified winemaking and grape-growing organizationFunded by compulsory leviesMission: to enhance the reputation of NZ wine5 key workstreams: Brand, Environment, Efficacy, Research, PeopleTagline - “NZ wine, all together unique”Supports the 10 wine regionsNZ exports 88% of their wine to 100 countriesTop markets - US (~40% of exports), UK, AustraliaFocus markets - Canada, ChinaFocused on white wine (93% of exports) for May - 3 events, Sauvignon Blanc Day, Pinot Gris Day, and Chardonnay DayWhite wine emoji - leading a campaign over the last few years to have this implementedKendall Jackson previously campaigned for itChanged the glass shape to focus on white winesGotten great pressReached >20M people in 2022, 79M in 2023NZ has significant wine diversity - >50 grape varieties planted, SB #1, Pinot Gris, Pinot Noir (largest red, 3% of exports)NZ wine style - purity of fruit, backbone of acidityMarketing metrics used - estimated advertising value, reach and engagement, social media engagement, toolkit downloadsLighter Wine Research Project - 7 years, $16M project w/ 18 wineries and government, led to the early launch of no and low alcohol wines (e.g., Giesen 0%, Kim Crawford Illuminate)Overall, wine imports to the US are down, but NZ has outpaced the market; premium price ($15+) grew 15% in 2023Targeting a group of “Generation Treaters” (mostly Millennials) - 1/10 of drinkers, but ⅕ of spendCan cross-promote white wines - 63% of SB drinkers drink Pinot Gris, 67% of SB drinkers drink ChardonnayNZ as innovators - moved to screw caps early (early 2000s), fast adopter of concrete eggs, experimenting with green tea as a preservative, no alcohol wine residual alcohol used for ginHighest impact marketing - influencing the influencer (e.g., a WSET partner, work with Sommelier associations)Major eventsHas a booth at ProWein and Vinexpo Hong KongHosts International Sauvignon Blanc Conference every 4 years (2027)Hosts Pinot Noir Conference in between (Feb 2025)Sommit - summit for sommeliers, a master class settingTrends to watchSustainability (NZ has 96% of vineyards certified sustainable)Packaging innovationGrowing wine tourism Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

What possibly could Captain Cook‘s exploration of the Fiordland of New Zealand's South Island and world class wine have in common? Greg Hay, Wet Jacket Wine's own Captain, leads the team toward a vision of precision, exploration and legacy. Hay founded several of Central Otago's renowned wineries (Chard Farm and Peregrine). With Wet Jacket, he set out to do something more visionary to fulfill a spirituality in his quest to link land and sea.Wet Jacket's lineup breaks the stigma of New Zealand = Sauvignon Blanc. For those who have the opportunity to explore, seeing the breadth of gorgeous whites and legendary Pinot Noir in the Central Otago area brings a completely different perspective. Pinot Gris from the Wet Jacket and Puntangi labels delivers depth and complexity with floral and crisp fruits. Way beyond a porch pounding PG, these wines deserve contemplation to unravel their layers.Our exploration of Wet Jacket's wines extends across a wide array of aromatic whites, legendary varietals such as Chardonnay and Syrah. We delve into the Central Otago expression of Pinot Noir, but not without multiple layers of Captain Hay's magician-like touch. There is a personal feel to what the wines deliver. The legacy, and the vision of what has transpired since Wet Jacket's inception less than a decade ago is nothing less than well rooted in something ethereal, from the cosmos. It's almost like the wines become part of you in telling their story.For more of the story, visit:  Spirituality in a Quest for Wine » WINE WIZE (wine-wize.com)Cheers! Charisse & KristiThanks 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

Steve Doerner is Winemaker Emeritus at Cristom Vineyards in Oregon.Steve discusses his shift from being a Biochemistry Major at UC Davis in the mid-1970s to his first Job working for Josh Jensen at Calera Wine Company. Steve arrived at Calera for the 1978 harvest, the first vintage for Pinot Noir at Calera. Josh had begun making wine at Calera in 1975, first planting a Pinot Noir vineyard in 1974. Josh hired Steve after a blind tasting test that included tasting a La Tâche. Steve worked at Calera for a total of 14 years. During that period of time, Steve met some of Josh's peer/friend group in Burgundy, a circle of people that included Jacques Seysses of Domaine Dujac.Steve recalls his early years working at Calera in its limited facilities, working highly physical harvests that left him questioning if this was really the career path for him. He talks about his early days tasting wine, mostly Zinfandel from California. He also talks about utilizing different fermenting techniques in response to certain winemaking tools, and his growing knowledge of the techniques being implemented in Burgundy by the likes of Jacques Seysses and others. Steve comes to the conclusion that in California in the 1980s, Pinot Noir was often treated like Cabernet in the wineries. He also concluded that this was problematic, and began teasing out the nuances of practical meaning from adages he heard in Burgundy.A serious accident left Steve questioning his relationship to his job, but his perception of his worked changed after his first trip to Burgundy. Steve encountered Jacques Seysses as an outsider to Burgundy who was actively experimenting with different ways of doing things with his winemaking. Steve developed a friendship with Christophe Morin, who eventually worked for many years at Domaine Dujac, and who later died in a motorcycle accident Although Calera was in an isolated location, Steve tasted fairly regularly with other top American vintners, including Dick Graff of Chalone, Jeffrey Patterson of Mount Eden Vineyards, and Ken Wright. Eventually Josh and Steve began to make white wine at Chalone, including from Chardonnay, Chenin Blanc, and Viognier. Josh brought back Viognier from France to the United States. And Steve recalls going to France to speak with vigneron in the Rhône Valley about Viognier. For the red wine from Pinot Noir, they contended with very low yields from the Chalone vineyards, with limited access to water. Steve leaves Calera and transitions to working at Cristom Vineyards in Oregon from 1992, encountering a supportive winemaking community in Oregon. He recalls his early days at Cristom, and his first harvests there. He talks about planting vineyards at Cristom, and how they went about it. He also shares his realization that over the years the ripeness levels in the vineyards have changed, and that he has been rethinking vineyard planting decisions that were made in the 1990s. He also believes it is now possible to achieve ripeness at higher elevations in their vineyards. He further asserts that keeping the vineyard yields low, with a lot of thinning, is less necessary than it once was.Steve discusses where Cristom is located in the Willamette Valley, inside what is now the Eola-Amity Hills AVA. He talks about the influence of wind from the Van Duzer Corridor, and also the Columbia Gorge. He asserts that lower humidity in the area implies lower disease pressure, and points out that due to the wind, fruit typically gets dry on the vine after rainfall in the vineyards. Steve notes that the soils at Cristom are primarily volcanic, and that they retain water due to their clay content. He contrasts this situation with the sedimentary soils that are found elsewhere in the Willamette Valley. Steve goes into detail about the ripeness levels in the vineyards, and how they have changed since the 1990s. He notes that more extreme vintages have occurred more recently. He talks about the differences between vineyard designate Pinot Noir wines from Cristom: Louise, Jessie, Eileen, and Marjorie.He talks about using less whole cluster for Pinot Noir at Cristom than he did at Calera, and how this affects the taste of the resulting wines. Steve speaks at length about different aspects of whole cluster use, including specifics of stems in the vineyard, in the fermenter, and in the taste of the final wines. He also considers the fashion for whole cluster winemaking more recently. He also addresses approaches to slowing down a Pinot Noir fermentation, and why that is important. He touches on cold soaks, and what they do to microbial activity. He notes that he is opposed to cold soaks, and also opposed to inoculating with yeasts. He explains his winemaking philosophy in approaching phenomenon like reduction. He talks about his approach to racking Pinot Noir, and how he tries to leave Pinot Noir alone during maturation in the winery.Steve talks about making Pinot Gris, Chardonnay, and Viognier in Oregon. He addresses how the climate during the vintage year affects the Viognier grape. He talks about flavor and ripeness vs. alcohol level in finished wines, and about alcohol levels of the wines at Calera and at Cristom. He generalizes about the climate conditions of Oregon and California, and draws a contrast between Burgundy and the growing conditions in both of those states. He also advises keeping in mind that “Burgundian” encompasses a wide array of winemaking techniques, as wine is made in so many different ways in Burgundy.He notes that there was a global fashion for wines of power and bigger fruit, but points out that elegance has become more embraced by wine drinkers, while at the same time Pinot Noir has become more and more popular over the course of his winemaking career.This episode contains a segment recalling the relationship of Josh Jensen with Jacques Seysses of Domaine Dujac, as well as also recounting the work of Christophe Morin in the vineyards of Domaine Dujac and elsewhere.This episode features commentary from:Jacques Seysses, Domaine DujacJeremy Seysses, Domaine DujacJean-Pierre de Smet, co-founder of Domaine de l'ArlotThe interview with Steve Doerner was originally recorded in June of 2018.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week we cover Australia's coolest and most southerly region, Tasmania. This island, which is 240 km/150 off the mainland has had some starts and stops in wine, but the recent past has seen it on an upward trajectory for Chardonnay, Pinot Noir, sparkling made of those grapes, plus Sauvignon Blanc, Riesling, Syrah, and Pinot Gris, among others. We give an overview of this very distinct Australian region, discuss terroir and climate, the sub areas, and then talk about the bright future of these high-acidity, elegant wines. Photo: Vineyards in Tasmania. Credit: Getty Images/Canva   Full show notes are on Patreon. Become a member today!   www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. The holidays will be here before you know it -- plan ahead and order great wines for the season today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes     Main Sources:  https://winetasmania.com.au https://winecompanion.com.au/wineries/tasmania#:~:text=Tasmania%27s%20sparkling%20wines%20are%20globally,make%20it%20across%20the%20strait. https://www.wineenthusiast.com/culture/wine/australia-tasmanian-wine/ https://www.wineaustralia.com/getmedia/c5183d77-1006-4028-9744-9d6dbd99e2a1/AWD_Tasmania_FacilitatorGuide.pdf?ext=.pdf