Podcasts about Pinot gris

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

This week's show is on location at Phantom Creek Estates on the Black Sage Bench. Join us as we broadcast from their state-of-the-art winery, featuring the team responsible for the vines and wines. Our guests included Mark Beringer, General Manager, Jean-Marc Enixon, Director of Winemaking, and Mike Anderson, Director of Farming, updated us on the bounce back of the vines at Phantom Creek and led us through several wines from their extensive reserves in the cellar. Plus, we were delighted to reconnect with Alsace legend, MW, Phantom Creek Consulting Winemaker, responsible for the white wines, Olivier Humbrecht, who speaks to his passion project of small lot white wines from the Similkameen Valley, including walking us through the Small Lot 2022 Riesling and 2022 Pinot Gris.

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.

The funny thing with social media is you can have these online relationships with people but never ever physically meet them. Paul Pujol was one of those blokes for me. Almost every restaurateur I knew raved about the man and couldn't believe I'd never met him. Thanks to that raving, voyeuristic portal that is Instagram, to be honest, I sort of thought I had. Turns out I hadn't — until we had this not serious chat. There are some people you should never meet. You know the saying, “never meet your heroes”? It's a premise that they never meet your expectations and you leave the encounter deflated and resentful. Well, let me tell you, meeting Paul Pujol in real life is not like that. It is, in fact, pretty bloody dreamy. Armed with a dry wit meets a fiery sarcasm, Paul has this lovely unassuming calm that is balanced by a clearly caring, sentimental take on life while being something of a adrenalin junky — and he makes tasty gear for us all to enjoy — and he comes from Hamilton. The storytelling flows from this dude like the Waikato River cuts a track through that city. Broad and deep and carefree albeit with planned direction. Paul shares a winemaking story during this chat that really takes the biscuit. It's like the Lottery win of how to kick start your wine career. He talks about how his French Father coped with the cheese selection of 1980's back country New Zealand, spoiler alert – he describes it as being like soap—which is by all accounts was fair for those days. Mon dieu! At least these days Les fromage is much more fanciful and shares the same attention to craft as our winemakers. Speaking of making wine, Paul gets candid about what it takes to make the Prophets Rock Vin de Paille— a wine that arrives dressed in a striking short bottle eluding to the fact it's something a little bit different. This little sucker is made from a single parcel of Pinot Gris and takes 21 months to ferment. Now, I may have just gotten technical for the wine curious folk but let me tell you, that's a shit tonne of time to ferment and by all accounts, what's left in the barrel at the end of it to be asserted into the aforementioned snazzy bottle is one fifth of fuck all which why it's sold out. Honestly, listen to this story of winemaking and if you're not sold on this fella's vision and his mad passion for the craft then I'm not sure you deserve to drink any of his booze. He has the commitment of a monk trying to beckon God from the sky. It's close to insanity but also pretty bloody dreamy. So, grip those rosary beads firmly in one hand, grab a glass of some heavenly sweet, sweet nectar in the other and get ready for some enlightenment. This is the not serious Paul Pujol chat. not serious wine chats would like to thank our supporters:TradecraftBy the BottleAntipodes Water Co. Special thanks to my pal, Benj Brooking of Popular.nz for his help with the editing. An expert filmmaker, editing these chats is being done as one mate helping another. Thanks Benj. You're a legend. join the chatinstagram | facebookIf you're struggling to put that glass down, perhaps our chats aren't the right ear candy for you. While the chats are not serious, living your best life is a very serious matter indeed and a life fuelled by addiction doesn't sound dreamy at all. If you think you need a hand, visit the Ministry of Health site for platforms that might help you take the first step towards taking control back. Our warmest wishes for success on that journey.

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

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 Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

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

In Folge 72 berichten wir von unserem Besuch auf der Pro Wein in Düsseldorf und besprechen vor allem den Trend alkoholfreier Wein. Dazu testen wir den Pinot Gris vom Weingut St. Antony aus Rheinhessen. Ihr lernt etwas über Wein und wie man ihn am besten genießt, die passende Wein-Speisen-Kombination und es gibt natürlich auch wieder einen neuen Song für die Wine O'Clock Playlist. Wenn ihr den Wein bestellen möchtet, könnt ihr mit uns verkosten. Ihr könnt aber auch einfach nur zuhören. Den Link zur Bestellung des Weins findet ihr weiter unten oder auf unseren Social Media Kanälen. Mit dem Code "weinmitfreunden" bekommt ihr im Online Shop von Senti Vini 10% auf diesen Wein, aber auch auf das gesamte restliche Sortiment. · Instagram: weinmitfreunden · Instagram Senti Vini: sentivini · Wein bestellen: https://bit.ly/wmf-pinotgris · Wine O'Clock, die Playlist zu unseren Weinen: https://spoti.fi/3NwZCpZ · Zum Blog: https://bit.ly/weinblog-sentivini Viel Spaß beim Zuhören und Genießen! Wir freuen uns auf Euer Feedback! Ciao Ragazzi #drinkresponsibly

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.

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. ――――――――――――――――――――――

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.

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

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

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.

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

Welcome sur cette nouvelle saison des Meurtres et du Vin!Dans ce tout nouvel épisode, Sara va nous raconter l'histoire de 2 personnes qui n'auraient jamais dû se rencontrer, Geoffrey Evans et John Shaw ou les premiers tueurs en série en Irlande!Pour cet épisode, Sara & Charlotte seront accompagnées d'un très bon Pinot Gris du Domaine de l'Estagnère de Gerard Bertrand.

In the 1940's, Victor Anaya moved from Mexico to California's Central Valley, establishing roots in Clements Hills AVA. Now as a third generation, I oversee Anaya Vineyard's wines from our vineyards. We blend tradition and art to create elegant wines like Cabernet Sauvignon, Pinot Gris, Nebbiolo, Tempranillo, and Albariño, all beautifully presented with very low intervention in winemaking and truthful to the varietal and terroir.

To download the transcript CLICK HERE Hello, wine friends! Welcome back to part two with Doug Wregg, Director and Buyer at Les Caves de Pyrene. Doug, an authority in natural, organic, and biodynamic wines, having spent the last 30 years revolutionizing the UK's wine scene. In this episode, we're diving into the wines of Oregon, a hidden gem in the Pacific Northwest, nestled between California and Washington.  Oregon is renowned for its world-class Pinot Noir, Pinot Gris, and Chardonnay, with two-thirds of its wines hailing from the famous Willamette Valley. We'll touch some of the region's AVAs within Willamette Valley alongside South Oregon's Umpqua Valley and Rogue Valley. Join us as Doug takes us on a journey through Oregon's rich wine history and commitment to sustainable and organic farming practices. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead:   03.22: The Oregon wine movement 06.01: The first vines planted in Oregon by Henderson Luelling 07.32: Prohibition in 1904 - a vanishing wine industry 12.22: The Pioneers: Charles Coury & David Lett  15.59: Talking about The Beckham Estate, Creta Pinot Noir 2021,  Chehalem Mountains AVA £50.35 Les Caves De Pyrene 16.43: Andrew Beckham's Novum Ceramics: the first commercial producer of terra cotta Amphorae for winemaking in North America 21.50: Tasting the Pinot Noir  23.54: The different terroirs of Oregon, and the different styles of Pinot Noir 26.55: The wine scene in Portland 30.24: The focus on sustainability in Oregon including LIVE - The Low Input Viticulture & Enology program 32.22: Talking about and tasting The Kelley Fox Durant Vineyard Chardonnay 2022 - The Dundee Hills AVA £50.35 Les Caves de Pyrene 37.55: Purity and minerality in wine 40.41: Oregon Pricing and high quality 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.  

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.

To download the transcript CLICK HERE Welcome back! Today we travel into the fascinating world of Orange Wine and Natural Wines. We're thrilled to have Doug Wregg, one of the directors and buyers at Les Caves de Pyrene, as our expert guest. With over 30 years of experience introducing natural, biodynamic, and orange wines to the UK market, Doug offers unparalleled insights into these unique wine styles. Join us in today's episode as we barely scratch the surface of this complex and intriguing topic. Discover the ancient tradition of Qvevri winemaking and explore the rich wine heritage of Georgia. We'll also discuss the level of sulphites in wines, discuss minimal intervention practices, and reveal the best food pairings for orange wines. This episode is packed with valuable information and expert tips and is NOT to be missed! This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead:   01.40: Doug's journey into wine 05.24: Les Caves De Pyrene  09.04: What is Natural Wine? 11.30: The truth about the aging of Natural wines 16.02: Looking for the wines edges 17.50: The levels of sulphur to be considered natural 20.20: Orange/Amber wines - diving into skin contact wines 22.45 Opening up and discussing the first Orange wine - The Christian Binner Si Rose 19/20/21/22 £30.09 Les Caves de Pyrene 28.18: Aroma profile and tasting notes of the Christian Binner and use of Pinot Gris and Gewürztraminer in orange wine 31.43: Best locations for Orange & Natural wines 36.35: Georgian wines - opening the Ramaz Nikoladze Solikouri 2022 Orange wine £25 Les Caves de Pyrene 37.27: Different styles or orange across the regions of Georgia and the Tsolikouri grape variety 44.07: Fermentation of wine in Qvevris (Clay pots) - a heritage protected by UNESCO 48.15: Opening up the Austrian Judith Beth Gewürztraminer 2023 £20.36 Les Caves de Pyrene 49.24: The focus of Biodynamic producers in the Burgenland, Austria 53.01: Food pairing with Orange wines 55.08: Advice on buying Orange wine   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.

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.

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.

Dan and Doug Breggo Cellars and Lichen Estate owner Doug Stewart joins Steve Jaxon and Dan Berger on California Wine Country. Breggo means ‘sheep' in Boontling, probably derived from the Spanish word borego. Here is another Mendocino County wine with a Boontling name. It is like Dan Berger's brand name of his new Riesling production. That is called Bahl Fratty, which is Boontling for “good wine.” Doug Stewart is also the head of the Anderson Valley Winegrowers. They are promoting the Anderson Valley Pinot Noir Festival, May 17-19. Get your tickets early! Doug has brought several wines from Breggo Cellars and his other label, Lichen Estate. They are tasting a sparkling wine, a Lichen 2015 Blanc de Gris, made of Pinot Gris, which is fruity but with none of Pinot Gris's usual aftertaste. Dan notices that it is barely into its prime and is really delicious. Breggo Cellars is located up in Mendocino County. You have to take Highway 128 which is one of the most beautiful roads in the state of California. Dan Berger explains how Anderson Valley is an ideal place to grow cool-climate varieties of wine grapes, and Pinot Noir is the big one. There is a lot of excellent Pinot Noir coming from there and because the region is not as well known. There are wines selling for about $30 which are just like other wines that cost twice as much. Pinot Noir and Gewurtztraminer like the cold. Doug explains that Pinot Noir was the only grape that would ripen, on the valley floor. There are Gewurtztraminer vineyards planted there because conditions are ideal. As they are tasting one, Dan “Lay It Down” Berger says that it will be better with time in the bottle, big surprise. Doug talks a little about how they are also working to revive the salmon population in the local rivers. They are open 11am to 4pm. Dan recommends taking an extra day, and to stay overnight, because it is so remote. There is a limited number of restaurants but they are excellent. There is a wine shop called Disco Ranch there too. May 17-19 is the Pinot Festival. Tickets are going fast, so check asap before it sells out. Doug has also brought a 2021 Pinot Noir from Anderson Valley, grown in Farrington Vineyard, called Fathers and Daughters. Dan suggests decanting it for a whole day.  Doug tells about how the quality of Anderson Valley Pinot Noirs has improved in the last 20 years.

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

BOB'S BEST BUYS  Escarpment Gris 2023 Martinborough $30  Why I chose it:    -I like it very much and respect Escarpment as a top producer.  -It's a wine that spans the seasons.  -It is genetically the same grape as Pinot Noir, but it is “gray” instead of red-skinned (“Gris” is French for gray). Pinot Blanc is even paler (“Blanc” means white in French).  What does it taste like?   -A smooth-textured, bright, fresh wine with flavours that resemble pear and green apple. It has a hint of sweetness balanced by refreshing acidity.  Why it's a bargain:   -It is an interesting wine that is well made, by a top producer who offer it at a fair piece.  Where can you buy it?   -Wine Hub, Christchurch, $26  -NZ Wine Boutique, $29.99  Food match?   -Blue cheese combines sweetness and acidity with the saltiness of the cheese – delicious!  Will it keep?   -Good for 3 or 4 years, possibly more with careful storage.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Dan and Theresa Theresa Heredia, winemaker, Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger, with two Chardonnays and a Pinot Noir to taste and discuss. She has been on the show a few times and the last time was this episode from May 19, 2021. Dan's cellar wine is a German Pinot Gris that he has just bought, a 2020 Kracher Pinot Gris. He expected it to taste like Pinot Gris but it reminds everyone more of an unoaked Chardonnay. It's a surprising wine, rich and oily in the mid-palette, but finishes dry. It has no oak either. Theresa has been at Gary Farrell winery for almost 12 years now. Gary Farrell started the winery in 1982 with a Pinot Noir made of fruit from Rocchioli vineyard. It was one of the first great Russian River Valley Pinot Noirs. He sold the winery in 2004 and retired. Gary Farrell did not study winemaking. Instead, he got a job as a handyman at Davis Bynum and learned about wine there. He became the assistant winemaker to Hampton Bynum and in 1978, Davis offered Gary to make a small batch of Pinot Noir. Dan says that it was exactly what Davis had always wanted to do. Theresa had a 1988 Gary Farrell Pinot Noir that was still lively. Theresa has brought three wines today, the current selections which are available at the tasting room. There are two opposite types of Chardonnay, and one Pinot Noir.

Join us as we review the 2020 Pinot Gris Tradition from the producer Lucien Albrecht in Alsace, France. This week, the boys learn a Hungarian curse word, explore the fascinating history of the Alsace region in France, where this week's wine originates, and discuss the differences between Pinot Gris and Pinot Grigio Show Notes: If you would like to take a listen to the Grocery Store Wine Showdown check out the link below. The Grocery Store Wine Showdown Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠ Instagram YouTube FaceBook

Erin and Maureen discuss the Pinot Gris or Pinot Grigio that Rick selected as the pairing for Gone Girl.

It is Advent 2023 Day 17 and OMG...it's another Tilquin Meerts.  This time with Pinot Gris grapes. What can we say about this one? Still really good and pinot gris grapes blend wonderfully with the Tilquin lambic.  #beer #craftbeer #drinks #tilquin #lambic #gueuze

Nick and Angela welcome the UK's favourite PE teacher to Dish HQ. The Body Coach began his career as a personal trainer in south-west London in 2012. Joe Wicks harnessed the power of social media and soon thousands of people were following his food and fitness content. During the Covid pandemic, he launched PE with Joe and live-streamed daily workouts for kids stuck at home, which became a global hit and raised money for the NHS. Joe was awarded a Guinness World Record for the most viewers of a fitness workout live-stream on YouTube, with more than 950,000 households tuning in on 24 March 2020. His new book Feel Good in 15: 15-minute Recipes, Workouts + Health Hacks is out now. Joe Wicks has Italian roots, so Angela cooks one of her crowd-pleasers. A spaghetti carbonara which Joe and Nick decide is the best they've ever tasted. Our trio talk about Joe's childhood, his plans for Christmas and the food he just cannot abide over a bottle of Ara Single Vineyard Pinot Gris. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Master Sommelier Michael Jordan as he interviews Winery Ambassador Marita Esteva on all things La Crema.

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.

What would you do if you ordered a bottle of Pinot Gris, but the wine was orange when it was delivered? In this week's episode of The Wine CEO Podcast, Sarah chats with Morgan Beck, the winemaker at Johan Vineyards - a winery in Willamette Valley, Oregon. Morgan shared about the unique Pinot Gris she is making with extended skin maceration, the first Savagnin planted in Oregon, as well as a unique Pinot Noir that is a delicious pick for Thanksgiving. It's a great interview, so grab. your favorite glass of wine and press play now! And don't forget to subscribe to The Wine CEO YouTube channel for more fun and approachable wine content! @thewineceo Watch this episode on my Youtube Channel: https://youtu.be/9tDA9icICYI  ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram & TikTok: @thewineceo ------ Today's Guest: Morgan Beck, winemaker at Johan Vineyard https://www.johanvineyards.com/ Her top picks for Thanksgiving: Orange Pinot Gris: https://shop.johanvineyards.com/product/2021-Pinot-Gris--Drueskall?pageID=2DB1092F-C64E-3F78-8E3A-821B9940FD04&sortBy=DisplayOrder&maxRows=10& Mariafeld Pinot Noir: https://shop.johanvineyards.com/product/2019-Pinot-Noir--Mariafeld?pageID=2DB1092F-C64E-3F78-8E3A-821B9940FD04&sortBy=DisplayOrder&maxRows=10&  #wine #winetasting #wineeducation #oregon #visitoregon #winemaker #winemakers #sommelier #fallweather #american

Du PINOT GRIS au PINOT GRIGIO : Comment reconnaître ces 2 expressions ? (Leçon n°227) ---------------- Si je vous dis “Pinot Gris', à quoi pensez-vous ? Il est probable que ce cépage vous évoque l'image d'un vin blanc structuré, corsé et aromatique, typique de l'Alsace. Pourtant, ce cépage a plus d'un tour dans son sac. En Italie, il donne un vin léger et vif, connu sous le nom de Pinot Grigio. Comment est-ce possible ? Comment le terroir peut-il avoir une influence si marquée sur le goût et l'arôme d'un vin ? Voilà ce que je vous propose de découvrir dans ma nouvelle vidéo ! Nous verrons en particulier : Les grands repères pour reconnaître ce cépage. Les différences entre le Pinot Gris et le Pinot Grigio. L'impact du terroir sur le profil gustatif du vin. Que vous soyez un connaisseur aguerri, un amateur passionné ou simplement curieux, cette petite leçon est pensée pour tous, dans un style pédagogique et clair (enfin, c'est en tout cas le but). Je serais ravi d'avoir vos retours et impressions après le visionnage. Et comme toujours, n'hésitez pas à partager la vidéo avec vos amis et proches qui pourraient être intéressés ! Recevez votre kit du dégustateur : https://www.lecoam.eu/kit MES FORMATIONS Apprenez les bases du vin au travers de l'initiation ! à Paris : https://www.lecoam.eu/produit/initiation-a-la-degustation-du-vin-a-paris/ à distance : https://www.lecoam.eu/produit/initiation-au-vin-devenez-un-bon-degustateur-et-progressez-au-quotidien/ à Aix en-Provence : https://www.lecoam.eu/produit/initiation-a-la-degustation-du-vin-a-aix-en-provence/ Maitrisez les secrets de la dégustation à l'aveugle : https://www.lecoam.eu/produit/deguster-a-laveugle-le-cas-des-vins-rouges/ Constituez votre cave à vin idéale : https://www.lecoam.eu/produit/se-constituer-une-cave-a-vin/ Obtenez votre certification du WSET 1 à Paris : https://www.lecoam.eu/produit/wset-1-diplome-de-niveau-1-en-presentiel/ à distance : https://www.lecoam.eu/produit/wset-diplome-de-niveau-1-a-distance-avec-coffret-de-degustation-10-vins/ à Aix en-Provence : https://www.lecoam.eu/produit/wset-1-diplome-de-niveau-1-en-presentiel-aix-en-provence Obtenez votre certification du WSET 2 à Paris : https://www.lecoam.eu/produit/wset-diplome-de-niveau-2-en-presentiel/ à distance : https://www.lecoam.eu/produit/wset-diplome-de-niveau-2-en-vins-a-distance-avec-40-echantillons-de-vins-inclus/ à Aix en-Provence : https://www.lecoam.eu/produit/wset-1-diplome-de-niveau-1-en-presentiel-aix-en-provence Obtenez votre certification du WSET 3 à Paris : https://www.lecoam.eu/produit/wset-diplome-de-niveau-3-en-presentiel/ à distance : https://www.lecoam.eu/produit/wset-diplome-de-niveau-3-en-vins-a-distance-avec-64-echantillons-de-vins-inclus/ Obtenez votre certification "Conseiller et Promouvoir les Vins de France" : https://www.lecoam.eu/produit/conseiller-promouvoir-vins-de-france/ Rejoignez les Masterclass de la dégustation, le 1er club d'oenologie à distance : https://www.masterclass-degustation.com Toutes les (nombreuses!) autres formations sont ici : http://www.lecoam.eu Rejoignez d'autres passionnés de vin dans mon groupe Télégram ! C'est ici : https://t.me/lecoam J'y partage des astuces de dégustations, des schémas, des vidéos ... (Si vous ne connaissez pas Telegram, c'est un peu comme WhatsApp, en plus sécurisé. Vous pouvez l'installer gratuitement sur votre smartphone ou tablette sur https://telegram.org/ ) Rejoignez gratuitement la lettre du dégustateur, et formez-vous au vin chaque semaine : https://www.lecoam.eu/lp-newsletter/ Formez-vous au vin sur http://www.lecoam.eu Recevez la 1ère BOX pour se former au vin ici : https://www.masterclass-degustation.com Retrouvez tous mes articles et podcasts ici : https://www.le-vin-pas-a-pas.com/

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

Nick and Angela welcome an author and podcaster to DISH HQ for the final episode of series 3. Candice Brathwaite is a critically acclaimed writer, journalist and TV presenter. A self-confessed fashion and beauty addict, Candice often appears on ITV's Lorraine and has designed a bestselling handbag collection with the sustainable accessories label, Been. Her first book, I Am Not Your Baby Mother, made it onto the Sunday Times Bestsellers List in 2020, and her first foray into fiction, a young adult novel called Cuts Both Ways, was released in August 2022. Candice hosts a podcast called Closet Confessions with Coco Sarel, in which they and their listeners share confessions in a safe space. It is now in its second season. Angela prepares a mouth-watering spaghetti agli scampi and Nick tops up the wine pairing, an Ara Single Vineyard Pinot Gris. There is a beautiful balance of light and shade in this episode as Candice shares memories of her childhood and how it has informed her writing, her kids' reaction to her cooking and there's an incredible closet confession from Angela! Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices