Podcasts about Pinot Meunier

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.

Welcome to part two of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines. In this episode we move from the the Côte des Blancs to the Vallée de la Marne, which is the home of the best Pinot Meunier in Champagne.We welcome Geoffrey Delouvin, who is the 11th generation winemaker and vigneron at of Domaine Delouvin Nowack, to The Premier Cru! Since taking over the Domaine, Geoffrey has introduced a new range of wines called, Famille Delouvin. The full range is exceptional, but perhaps the most exciting wines are those produced from Pinot Meunier which is particularly well suited to the Domaine's terroirs in the Vallée de la Marne. For a couple of his cuvees he uses a 100% Pinot Meunier perpetual reserve dating back to 1992. It is unique and adds real complexity to the wine, showing off what Pinot Meunier can achieve when handled by an expert. It was a no-brainer to interview Geoffrey when we decided to devote an episode to the variety and the sub-region.On the episode we discuss:The history of the DomaineThe rise of Pinot Meunier and why it is finally gaining the respect it deservesThe terroir of the Vallée de la Marne and why it is so well suited to Pinot MeunierWe also taste three Famille Delouvin wines on the podcast: Sauvage, Semper Fidelis and Les ChailletsIf you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

In the highly anticipated 2025/5785 Second Annual Pesach episode, Dr. Kenny Friedman and Rabbi Yisroel Bernath make their Seder Wine Picks. They choose exclusively red, non-mevushal, and easy to drink wines for the Four Cups. They emphasize the importance of choosing Israeli wines for the Seder and supporting the Israeli wine industry.In this conversation, Rabbi Yisroel Bernath and Kenny Friedman discuss their top wine picks for Passover. The conversation highlights the diversity and quality of Israeli wines and the importance of supporting Israeli winemakers, more so now than ever. They also discuss the significance of remembering and focusing on the remaining Israeli hostages during the Seder, may they be brought home safely, speedily, and in good health now, as well as all of our soldiers, may Hashem watch over them. Next Year in Jerusalem!Kenny's Picks:Seder 1 (Israeli Only):Golan Heights Winery, Yarden, Rose, Brut, 2017Vitkin, Israeli Journey, Red, 2023Dalton, Asufa, Grounded, Zuriman, 2023Gva'ot, Gofna, Reserve, Bittuni, 2023(Alternate option: Domaine du Castel, La Vie, Rouge, 2023)Shulchan Orech: Recanati, Reserve, Wild Carignan, 2014Seder 2 (International):Hagafen, Brut Rose, 2015Kleinlerer, Dancin' Sophie, Cinsault, 2024Binah, Pinot Noir, 2022Shirah, Riverbench, Pinot Meunier, 2021Shulchan Orech: Carmel, Single Vineyard, Sha'al, Merlot, 2010Yisroel's Picks:Seder 1 and 2 (Both Israel)Bravdo Neta Red, 2023 Tulip Merlot, 2021Recanati Young Vines Carignan ,2019Yarden Cabernet, 2009Odem Forest Red Blend, 2023Dalton Scarlett,  2020Yaacov Oryah Up We Go,  2020Netofa DOR Syrah, 2017Bat Shlomo Regavim, 2021Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

Dan Berger and Rick Davis. Rick Davis, winemaker and owner Cal Star Cellars, joins Steve Jaxon and Dan Berger on California Wine Country. This is Rick's first time on CWC although we have taked about his wines before. Dan Berger says that Rick is not personally well-known because he does not promote himself. He is too busy in the winery. Rick tells his story of starting in the industry on the east coast in 1988 before coming to California in 1992. He became cellarmaster and assistant winemaker at Flower, then in 1997 he worked three vintages on the central coast. He started his own brand in 2001 with 160 cases of Zinfandel. Flowers began as a project under the auspices of Greg La Follette and it became one of the most important brands in Sonoma County history. Dan says that the Cal Star wines are some of the best wines that nobody has ever heard about. The Cal Star Lineup Cal Star makes a Sauvignon Blanc, a Chardonnay, a red and a rosé from Pinot Meunier, six different Pinot Noirs (three vineyard designates and three and three AVA blends) and two Zinfandels. He only does 1200 cases per year total volume, and he works with 11 different SKUs. Dan says its virtue is that this is how to keep track of all the different vineyards. The Sauvignon Blanc has a lot of varietal character, in Dan's opinion. He also gets varietal character from his Lodi Zinfandels. Rick is not interested in what he calls “cocktail wine” or what Dan calls a “sipping wine.” Rick got interested in wine because he likes to cook and wanted to make wine that would match the food he cooks. That sounds like the way to end up making wines that Dan Berger will like. Then they taste a 2023 Rosé of Pinot Meunier which Dan says is has strong cherry flavors. His account in Georgia called it a “porch pounder that will go with food.” This rosé is made direct to press, not by the bleeding-off process. Dan agrees that this method makes better Rosés. The red Pinot Meunier is next. It is rarely made as a red wine because it is already light in color. It's just darker than a Rosé, but it is a red. Rick describes it as Cru Beujolais without the funk factor.

Die große Cheers!-Blindverkostung geht in die nächste Runde und vor allem Jonas ist so motiviert wie nie zuvor! Dieses Mal lassen die beiden zwei Schaumweine gegeneinander antreten – genauer gesagt deutschen Sekt vs. Champagner. Oben drauf gibt's von Lou wie immer eine Extraportion Wissen rund ums Herstellungsverfahren, die Perlage und natürlich ganz wichtig den Geschmack. Also lasset die Spiele beginnen – und die Korken knallen! Weine der Woche: Grand Plaisir Champagner Brut https://bit.ly/49GKalE Der Grand Plaisir ist ein klassischer Champagner aus den Rebsorten Pinot Noir, Pinot Meunier und Chardonnay mit dem Geruch nach grünen Äpfeln, Mandeln und Butterzopf. Champagner, mit seinem sowhol wach- als auch durstmachenden Geschmack, punktet nicht nur als Aperitif, sondern ist auch ein wahnsinnig guter Speisebegleiter. Er passt perfekt zu salzigen und leicht fett dominierten Speisen, denn das Salz der Speise hebt den Geschmack des Champagners positiv in den Vordergrund. Die Säurestruktur des Champagners macht den Gaumen wiederum frisch. Damit schmeckt dieser Champagner zu fast allem, was das Herz begehrt: Egal ob Seafood, Pommes Frites, Pizza Salami, Wiener Schnitzel oder Crispy Fried Chicken! Kloster Eberbach Riesling Sekt Brut Flaschengärung 2021 https://bit.ly/42l4kRi Ein wunderbarer Schaumwein aus dem schönen Rheingau, hergestellt mit der Methode der Flaschengärung. Überzeugt durch eine feine animierende Säure vom Riesling sowie Aromen von Apfelschale und ist aufgrund des edlen Charakters ein Genuss für die ganz besonderen Momente. Weinlexikon: P wie Perlage Perlage bezeichnet die Art und Qualität der Kohlensäurebläschen in einem Schaumwein. Eine feine und langanhaltende Perlage wird als hochwertig angesehen und ist oft ein Zeichen für traditionelle Herstellungverfahren. 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.

Tonight we explore Champagne. Champagne can be made from any one or combination of the following three grape varieties; Chardonnay, Pinot Noir, or Pinot Meunier.Champagne is normally not a vintage wine and is made from juice of different years. Tonight we have broken into Denise's private Stache and will enjoy her favorite Champagne to celebrate our final episode of 2024. Tonight, we are enjoying a Champagne: Pol Roger. We purchased this wine from Costco for $64.99. This champagne has a golden straw color, fine bubbles, and a powerful nose with aromas of pear, mango, honeysuckle, and white jasmine. It has cooked fruit flavors, such as quince jelly and apricot jam, with hints of beeswax and acacia honey cardamom. The finish is long-lasting with notes of candied orange peel, tangerine, , and anis. Next week we will enjoy Merlot wines: Alki 2018 Merlot. This wine was purchased at Costco for $14.99. The wine comes from the Columbia Valley, WA. 2020 Monterra, Merlot. Purchased at Trader Joes for $6.99. This wine comes from Monterey, CA. 2021 Markham Merlot. Purchased at Wall to Wall Wines for $28.99. This wine is from Napa Valley.

Quelle est ma mission ?Construire une bibliothèque sonore des voix du vignoble.Cette fois, direction les Champagnes de Vignerons.3 candidats, 3 profils : fruité, intense et vif,3 visions, 3 lieux, 3 personnalités.Aujourd'hui, rencontre avec un vigneron coopérateur :Stéphane - Champagne Christian Liébart.Son profil ? Fruité.Me voilà donc de bon matin à Passy-Grigny,en plein cœur de la Vallée de la Marne,terroir du Pinot Meunier.Avec Stéphane, nous avons parlé :de l'évolution des pratiques environnementales,des nouveaux cépages,de l'organisation des vendanges et du commerce,des vins de réserve,et des moments de nature dans les vignes,...et bien plus encore.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Send us a textTrader Joe's Reserve North Coast Brut (2024)-Bang For The Holiday BuckThis is a North Coast AVA which is Sonoma, Napa, Mendocino, Lake County, Marin County, And Solano County.The grapes are Chardonnay, Pinot Noir, Pinot Meunier, and Pinoy Blanc which are grapes approved in Champagne France.Trader Joe's has Rack Nad Riddle produce this Bubbly and they produce many brands.They have been in business since 2007 and they know how to make Sparkling Wine/Bubbly.This $9.99 drinks as well or better than most Bubbly under $25.For all the information check out https://cheapwinefinder.com/ and listen to the best value-priced wine podcast!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Champagne Today, on Champagne Day, we're diving deep into the fascinating history and artistry behind the world's most luxurious bubbly. Champagne is more than just a drink; it's a symbol of celebration, elegance, and French heritage. In this episode, we'll explore how Champagne evolved from the still wines of ancient Rome to the sparkling effervescence loved worldwide. We'll look at the terroir of the Champagne region—its chalky soil, climate, and unique geography—which creates the ideal environment for cultivating grapes like Pinot Noir, Pinot Meunier, and Chardonnay. We'll also examine the story of the "accidental bubbles," once seen as a flaw but now the hallmark of Champagne's magic. The pioneering contributions of figures like Dom Pérignon, who refined the wine-making process, and Madame Clicquot, the Widow Clicquot who revolutionized Champagne production with the riddling method, are explored in detail. Their work, along with advancements in glassmaking and secondary fermentation methods, helped transform Champagne into a coveted product across European royal courts and beyond. The journey doesn't stop there—Champagne's rise as a global symbol of sophistication is also a testament to strategic marketing by houses like Moët & Chandon and Veuve Clicquot. Through clever branding and partnerships with high society, these producers embedded Champagne into the fabric of elite celebrations. Today, top houses still carry on this legacy, crafting blends that represent tradition, innovation, and impeccable quality, whether in sweet rosés or ultra-brut bottles. Finally, we touch on the worldwide impact of Champagne, from its stringent appellation laws to its presence in international markets, where it's synonymous with celebration and luxury. With more than 300 million bottles produced annually, Champagne's reach is global, and yet it remains distinctly French. Join us as we toast to Champagne's enduring allure and discover what truly makes it a sparkling masterpiece worthy of celebration. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Joining me on this week's episode of The English Wine Diaries is John Wilkins, Commercial Director at Itasca Wines and Penn Croft Vineyards in Hampshire. Itasca Wines is a sustainable full contract winemaking company, which under the lead of award-winning winemaker Ben Smith, delivers a grape to bottle service for a host of top wine brands and premium boutique vineyards across the UK.Ben and the Itasca team also produce wines from grapes grown in their own vineyard, Penn Croft, where they have 16,000 vines of Chardonnay, Pinot Noir, Pinot Meunier and Bacchus. The business is the shared vision of local farmer and sustainable agriculture expert, Simon Porter, and filmmaker Malcolm Walker, whose credits include Star Wars, Aliens and wine documentary show Cellar Rats. Central to their business vision is sustainability and a mission to drive adoption of biodiverse viticulture and they have invested huge amounts into sustainability-focused innovations including a natural wetlands system so no waste water leaves the site, a solar farm for electricity and thermo controlled tanks. This, they say, is because they are in it for the long run and want to make wine in a way that not only protects, but actively gives back to the natural world.To find out more follow @penncroftvineyards and @itascawines on Instagram. This episode of The English Wine Diaries is brought to you in partnership with New Dawn Pubs and The Red Lion in Odiham, where you can book a Pinot & Pyjamas weekender, which includes a 2-night weekend stay, early check-in, or late check-out, a welcome glass of wine each, your choice of two nibble dishes to share, plus a £100 food and drink credit and 10% off a Penn Croft Wine Tasting & Tour - all for just £365. Visit redlionodiham.co.uk and keep an eye out on socials for your chance to win a Pinot & Pyjamas stay! With thanks, as always to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Welcome back to Series 10 of The English wine Diaries. Joining me on the first episode of this series are Katie and Umut Yesil from Riverview Crouch Valley Vineyard in Essex.  Prior to planting their vineyard in the now famed Crouch Valley, the couple ran a food and drink PR business in London, but following a conversation around the kitchen table with Katie's father Billy – a third generation arable farmer – they decided to focus their attention on English wine.  In 2017 they set about converting 11 acres of land on the family farm into a vineyard, planting the traditional Champagne varieties of Pinot Noir, Chardonnay and Pinot Meunier with a view to make sparkling wine.  However, when the grapes from their first harvest in 2020 came back with incredible sugar levels, they decided to produce single varietal still Chardonnay and Pinot Noir. These have already received rave reviews from wine critics and have been placed in fine dining restaurants across the UK. We talk about English still versus sparkling wine, winning rave reviews for their wines and what might be the future for winekmaking in Essex's Crouch Valley. Keep up to date with news from Katie and Umut by following @riverviewcrouchvalley and buy their wines at riverviewcrouchvalley.com.With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly. Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Für Lou steht fest: Wenn's um's Brunchen geht, müssen es nicht immer Prosecco und O-Saft sein! Und deswegen verrät sie Dir in dieser Folge ihre liebsten Weine zu fünf leckeren Brunch-Klassikern. Also egal, ob du lieber süß-knusprige French Toast mit einem Hauch von Butter und Ahornsirup genießt, oder Dein Herz bei einer herzhaften Quiche mit Ei und Speck höher schlägt – Lou got you covered! Wein der Woche: Grand Plaisir Champagner Brut https://bit.ly/49GKalE Der Grand Plaisir ist ein klassischer Champagner aus den Rebsorten Pinot Noir, Pinot Meunier und Chardonnay mit dem Geruch nach grünen Äpfeln, Mandeln und Butterzopf. Champagner, mit seinem sowhol wach- als auch durstmachenden Geschmack, punktet nicht nur als Aperitif, sondern ist auch ein wahnsinnig guter Speisebegleiter. Er passt perfekt zu salzigen und leicht fett dominierten Speisen, denn das Salz der Speise hebt den Geschmack des Champagners positiv in den Vordergrund. Die Säurestruktur des Champagners macht den Gaumen wiederum frisch! Damit schmeckt dieser Champagner zu fast allem, was das Herz begehrt: Egal ob Seafood, Pommes Frites, Pizza Salami, Wiener Schnitzel oder Crispy Fried Chicken! Werbung: Den Wein „Grand Plaisir Champagner“ gibt es bei EDEKA diese Woche zum Angebotspreis von 14,99 Euro. Angebot gültig bis zum 23.06.2024, KW 25. Nur in teilnehmenden Märkten. EDEKA ZENTRALE Stiftung & Co. KG, New-York-Ring 6, 22297 Hamburg. Firma und Anschriften der teilnehmenden Märkte unter www.edeka.de/marktsuche oder unter der Telefonnummer 0800 333 52 11 (kostenfrei aus dem dt. Fest- und Mobilfunknetz). Frage der Woche: Welcher Wein passt am besten zu scharfen Gerichten wie einer Spaghetti Arrabiata? „Zu scharfen Gerichten wie einer Spaghetti Arrabiata passt ein fruchtiger Rotwein, z.B. ein Valoplicella Ripasso oder Primitivo! Diese Weine haben genug Frucht, um der Schärfe standzuhalten, ohne den Gaumen zu überfordern. Auch ein fruchtiger Rosé könnte gut funktionieren.” – 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.

Lambrusco, a sparkling red wine from the Emilio-Romagna region of Italy, is a versatile red to chill and serve. It's ideal for summer dining. Alicia Lini's family has produced Lambrusco sparkling wines since 1910. Fanny Heucq's great grandfather started Champagne André Heucq in 1936. The domain is located in the Vallée de Marne, an important growing area for Pinot Meunier. Heucq's cuvées are Meunier focused, both as a 100% single varietal champagne and in a traditional Champagne blend.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Simon Nash speaks with Ben about the iconis brand and winery Best's Great Western. This historic property has potentially the oldest Pinot Noir and Pinot Meunier vines in the world, planted in 1860. The Cellar Door experience sounds really great and you can spend most of the day there so put Best's on your list for a weekend trip. @thewineshowaustralia @bestswines

In this episode of the Vint podcast, hosts Billy Galanko and Brady Weller interview Laura Rhys MS, Head of Wine, and Mary Bridges, Head Winemaker at Gusbourne Wines, a leading producer of English sparkling wine. The conversation dives into the history, challenges, and innovations of winemaking in England, emphasizing Gusbourne's commitment to quality and terroir expression. They discuss the evolution of the English wine industry, Gusbourne's diverse wine portfolio, and the reception of English sparkling wine in the global market, particularly in the U.S. The episode also touches on future directions for Gusbourne and the industry, including aging potential and experimental winemaking techniques. The guests invite listeners to explore Gusbourne's estate in Kent, promising an enlightening experience for wine enthusiasts. This engaging discussion offers a deep dive into the uniqueness of English sparkling wine through the lens of Gusbourne's expertise and passion.Gusbourne Overview:Gusbourne is an acclaimed producer of English sparkling wine, known for its commitment to quality and expression of terroir. Established in 2004 in Appledore, Kent, in the heart of the English countryside, Gusbourne has quickly risen to prominence for its exquisite range of sparkling wines that rival the best in the world, including those from Champagne. The estate meticulously tends to its vineyards, with a focus on Chardonnay, Pinot Noir, and Pinot Meunier grapes, the classic varietals used in traditional Champagne production. Their wines are celebrated for their complexity, precision, and elegance, reflecting the unique climate and soil conditions of the region. Time Stamps:00:41 Special Episode: Interview with Gusbourne's Team03:30 Diving into the History of English Wine07:46 The Evolution of English Sparkling Wine13:42 Gusbourne's Journey and Impact on English Sparkling Wine25:55 Exploring Gusbourne's Wine Portfolio and Vineyard Practices30:27 Exploring the Art of Vineyard Blending31:29 The Intricacies of Harvesting and Fermentation31:45 The Science Behind Sparkling Wine's Bubbles32:05 Climate's Impact on Harvest and Wine Characteristics33:43 The Craft of Selecting Yeasts and Aging Processes35:38 Exploring the Landscape of English Sparkling Wine37:04 The Evolution of Still Wine Production in England38:41 A Visitor's Guide to the Estate Experience41:49 Trends and Preferences in the UK Wine Scene43:48 Defining the Unique Style of English Sparkling Wine46:28 Personal Wine Preferences and Future Aspirations50:11 Innovations in Winemaking and Aging TechniquesThe Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, and more! Disclaimer: https://vint.co/disclaimer

On this week's episode of The English Wine Diaries is Gail Gardner, Managing Director of Ashling Park Estate in the charming hamlet of West Ashling near Chichester.It was after Gail spent some time living in Switzerland and was seduced by the romantic vineyards there that she convinced her family to plant vines back in Sussex and, in 2018 their English wine adventure began. They planted the traditional champagne varieties of Chardonnay, Pinot noir and Pinot Meunier, as well as some Bacchus and Pinot Precoce, and have gone on to produce sparkling and still wines which have won numerous awards. But with a fabulous estate at her disposal and a career in marketing, Gail wasn't happy to settle for just producing award-winning wines. So, along with her team, she has developed Ashling Park into a thriving tourist spot that not only offers vineyard tours and tastings but a stunning first floor restaurant with views across the vines, luxury accommodation, designed by Lewes-based architect and Channel 4 Amazing Spaces co-host, William Hardie and there's even a gin-making school. We talk about the future of Sussex's wine tourism, the pressure to keep winning awards and how Gail hopes Ashling Park will continue to be a family affair for years to come. For more information about Ashling Park Estate  visit ashlingpark.co.uk or follow @ashlingpark on Instagram or @ashlingparkestate on facebook.  This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

How much do you know about the Pinot Meunier grape? While it's considered a lesser known Champagne grape, one winemaker is looking to change this perception! Join Sarah in this week's episode of The Wine CEO Podcast as she interviews Eric Taillet - winemaker and co-chair of the Pinot Meunier Institute! You'll learn more about this "minor" grape as well as the incredible sparkling wines it makes around the globe. So grab your favorite glass of bubbly and press play now! ------ Watch this episode on my YouTube channel: https://youtu.be/Igbpsp0tuU8 ------ 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 Featured Winery: Champagne Eric Taillet  Website: https://www.champagne-eric-taillet.fr/le-domaine?lang=en Instagram: @champagneerictaillet

Porque es la niña menos mimada de Champagne y, justamente, el sábado 16 fue el Día Mundial de la Pinot Meunier. ¿Vale entonces un episodio homenaje? Claro que sí, porque en el podcast y en la vida, defendemos las causas perdidas. ―――――――――――――――――――――― 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 ➡ Mis cursos online de vinos ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Trento DOC is an appellation for white and rosé sparkling wine made in Trentino, Italy. Trentino developed this appellation, the second in the world after Champagne, to ensure quality and distinction. Only Chardonnay, Pinot noir, and Pinot Meunier with Pinot blanc are permitted, and they must be grown in a well-defined area within the Province of Trento. Trentodoc sparkling wine is produced using the Classic Method, or Metodo Classico, and made only with Trentino grapes. After harvesting by hand, the winemaking process begins. It takes time and daily work for months or years before a Trentodoc is ready. Listen for all the details about this exquisite northern Italian sparkling wine and where you can find it! With 26 gold and 36 silver medals, Trentodoc is the most awarded in Italy at the Champagne & Sparkling Wine World Championships 2023, the most selective and prestigious world competition dedicated to the world of sparkling wines, in which 19 countries participated with more than 1000 labels. 

In this edition of Dig It, Peter Brown, and Chris Day chat with winemaker / vintner Tim Chafor, who runs the 8-acre Chafor Wine Estate featuring over 10,000 grape vines, set in the heart of the Buckinghamshire countryside and just a stone's throw from the Garden Centre.Grapes grown at Chafor Wine Estate are Champagne varieties of ‘Chardonnay' (white), ‘Pinot Noir' (red) and ‘Pinot Meunier', (red) alongside ‘Bacchus' (white), a variety which is widely becoming recognised as England's signature grape. This variety is a true dual-purpose variety.Other grapes mentioned: ‘Merlot' (red), ‘Cabernet Sauvignon' (red) and ‘Sauvignon Blanc' (white).Grape rootstocks, including the stock Tim recommends SO4.Bernwood Forest and Buckinghamshire's County Council Coat of Arms inspired the stag logo used by Chafor Wine Estate.If you fancy grape stomping (feet pressing) then you might have to look further afield in the UK, as Tim said these would be experiences and we did spot one on Airbnb Tip: Google search ‘grape stomping'.Accolades Tim's wines have collected major awards from such esteemed bodies as the International Wine Challenge, Decanter, and the UK Wine awards. Tim's 2014 Chafor Wine Estate Vintage Rosé received 91 points from leading wine advocate Robert Parker.Desert island luxuries: A grape vine, either ‘Bacchus' or if that's unavailable the variety ‘Pinot Noir' and a wine press!Useful linksChafor Wine Estate websiteOur thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Joining me on today's episode of The English Wine Diaries is Lucy Hulland from Huxbear Vineyard, situated in the rolling hills of the picturesque Teign Valley, just outside the ancient wool town of Chudleigh in Devon. Lucy and her husband, Ben, established the vineyard in 2007, planting roughly 15 acres of the three classic Champagne varieties – Chardonnay, Pinot Noir and Pinot Meunier – alongside Bacchus, Siegerrebe, Schonberger and Pinot Gris.The couple had two aims: to produce delicious English wine and to make the winemaking process as sustainable as possible. And they have managed to achieve both – not only are their wines award-winning but the vineyard is completely off-grid with all power produced from renewable sources. We talk about how Lucy, who is originally from the north of England, ended up settling in the South West, the story behind Huxbear's name and the diversity of Devon's foodie community. To find out more about Huxbear, visit huxbear.co.uk and follow @huxbear_vineyard on Instagram or @HuxbearVineyard on Facebook. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Welcome back to another exciting episode of The Black Wine Guy Experience! In today's episode, we have a very special guest joining us: the one and only Barnaby Tuttle. Barnaby's journey into the world of wine began with a simple sip of Pinot Noir that captured his curiosity and ignited his passion. From there, he delved deep into the concept of terroir and embarked on a quest to expand his knowledge of wine.Barnaby's relentless pursuit of wine education took him from buying books and attending sales rep presentations to forming friendships with winemakers. As he experienced the limitations of the market, with most wines heavily extracted, he yearned to offer alternatives. This led him to focus on lighter wines that showcased nuance and balance while still appreciating the beauty of bigger wines.But Barnaby's story goes beyond wine. From his unique learning style to his fascination with electricity and plastics (yes, you heard that right), this episode delves into the diverse and intriguing facets of Barnaby's life. We'll hear about his early days washing dishes at a restaurant, his passion for gardening and cooking, and his knack for taking things slow and intentional. We'll also explore Barnaby's experiences during challenging vintages, his adventures in New Zealand, and his journey into the world of winemaking. And let's not forget his insights on food pairings, the role of wine labels, and the importance of passion and creativity in winemaking.So sit back, pour yourself a glass of your favorite wine, and join us as we dive into the world of Barnaby Tuttle on this captivating episode of The Black Wine Guy Experience. Cheers!A Massive THANK YOU to Barnaby Tuttle!!!This episode's wine 2022 Alsea Blanc (50% Pinot Meunier / 50% Pinot Blanc)To learn more about Teutonic Wine Company, click the link!Follow Barnaby on IGFollow Teutonic Wines on IG____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at Blackwineguy.comFollow MJ @blackwineguy Hosted on Acast. See acast.com/privacy for more information.

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

Mother's Day is almost here and Kathryn wants to open rosé Champagne. The hosts discuss the trends in rosé and sparkling rosé. Kathryn explains why she loves this small Champagne producer and what makes this rosé of Pinot Meunier unique (this wine is perfect for all occasions: graduations, engagements, random Wednesdays). The duo examines new ways to survive multiple family birthday's in the same week. Tug is inspired by being out on the Writers Guid (WGA) picket lines. Kathryn reveals the next pick for Esters' book club. The Wine of the Week is the Laherte Frères, Rosé de Meunier, Extra Brut, Champagne, France NV. NOTE: The hosts hope to begin a new era in podcasting, adding a video component. Check out the TLF YouTube channel. It will be an adventure! Find The Long Finish! YouTube: https://www.youtube.com/@THELONGFINISH-dk3wc Instagram: @thelongfinish @tugcoker @kathrynweilcoker Check out this book on Champagne! Champagne: The Essential Guide to the Wines, Producers, and Terroir of the Iconic Region by Peter Liem https://www.champagneguide.net/ Esters' book club read for June: https://www.goodreads.com/en/book/show/356296

C'est lors d'une dégustation organisée par François Surget, œnologue et caviste parisien bien connu de nos auditeurs, que j'ai découvert les champagnes d'un vigneron indépendant bourré de talents : Pierre Trichet.     Issu d'une famille de viticulteurs, par sa grand-mère qui démarra l'exploitation viticole au lendemain de la seconde guerre mondiale puis par ses parents qui reprirent l'affaire avant de se lancer dans le champagne au début des années 70, Pierre Trichet est à la tête de cette maison de champagne depuis 1986 et n'a cessé de créer des cuvées « taillées main ».     Il m'a reçu en décembre dernier dans son village de Trois-Puits, classé Grand Cru, au Sud de Reims pour nous présenter ses cuvées et sa démarche éco-responsable.   A écouter sans modération

If you consider the Tasmanian wine industry old enough to be going through a new wave à la Swartland or South Australia, Peter Dredge (a.k.a. Dr. Edge) would be largely responsible for shifting those tectonic plates. Peter is helping to show the world that, rather than just shipping high-acid juice to the mainland for bubbly blends, Tasmania can have its own reputable wine identity. He calls his wines "unashamedly soft handed," which is an ethos he developed over the course of his time working with Brian Croser at Petaluma, Dr. Loosen in Germany, and Bay of Fires and Meadowbank in Tasmania.  We import six Dr. Edge wines, three of which fall into the “experimental” series including a skinsy Shönburger, a cheerful Pinot Meunier, and a bright Pinot Noir pet nat. The other three – Chardonnay, Riesling, and Pinot Noir - are more traditional and can be thought of as Tasmanian benchmarks.  This episode is part 1 of two. Part 1 focuses more on Peter's background, and part 2 dives a little deeper into his wines. In this episode, you'll hear how Peter decided to take a leap of faith, moving from Adelaide to Tasmania for a job at Bay of Fires before ever having visited. You'll hear how he started a tongue-in-cheek side project called “Brian Global International” which made wine in both Tasmania and Oregon. And you'll hear how at the beginning of Dr. Edge, he was making wine out of a cooperative winery located within the Museum of Old and New Art, a museum centered on the themes of sex and death. His journey in winemaking is – as he puts it – like a Game of Thrones plot, hard to keep track of all the twists and turns. But one thing is for sure: it all began on one fateful day during Peter's senior year of high school in 1995.       Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

Kirkland Champagne Brut (2022)-Costco $19.99 Real Champagne2022 was a great year for us cheap wine finders.Trader Joe's had under $20 Napa Atlas Peak and Oakville Cabernet Sauvignon.And Aldi had a Pinot Noir Based $24.99 Champagne.Mow Costco has a $19.99 Pinot Meunier, Pinoir Noir and Chardonnay Champagne.Check out https://www.cheapwinefinder.com/ and listen to the best wine podcast for all the details!!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Joining me on the podcast today are Sam and Ben Ellis, owners of Everflyht, a new single vineyard estate set at the foot of the Ditchling Beacon. Both planners by career, Sam and Ben built a designer house for their family on the estate, before planting 6.8 hectares of vines. These included the traditional sparkling varieties of Pinot Noir, Pinot Meunier and Chardonnay, as well as some Pinot Gris, Pinot Précoce and Gamay.  Under the watchful eye of general and vineyard manager Luke Spalding and with the help of the winemakers at Hambledon in Hampshire, Everflyht released its first sparkling wines – a rose de Saignee and non-vintage Brut – earlier this year in what I can only describe as some of the sleekest bottles from any English wine brand I have ever seen…We talk about building their dream, 'Grand Designs' style home and why planting vines was always part of the plan, the intricacies of running a small family vineyard and the meaning behind their brand name. To find out more about their journey you can follow Sam and Ben @everflyht on Instagram and Facebook or visit everflyht.com. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Champagner ist weltweit ein Synonym für Luxus und Exklusivität. Warum das so ist und welche Bedingungen ein Schaumwein erfüllen muss, damit er sich Champagner nennen darf – das erklärt Dir Lou in dieser Folge. Kleiner Spoiler: Die Kunst liegt in der Assemblage, der Zusammenstellung der verschiedenen Weine. Was da genau passiert - hör einfach rein! Wein der Woche: Philippe de Lonsac Champagne Brut bit.ly/48753WK Ein klassischer Champagner aus den Rebsorten Pinot Noir (aka Spätburgunder), Pinot Meunier (aka Schwarzriesling) und Chardonnay mit dem Geruch nach reifen gelben Äpfeln, Zitronenzeste und Blutorange. Champagner, mit seinem gleichermaßen wach- als auch durstmachenden Geschmack punktet er nicht nur als Aperitif, sondern ist auch ein wahnsinnig guter Speisebegleiter. Insbesondere zu salzigen und leicht fett dominierten Speisen. Das Salz der Speise hebt den Geschmack des Champagners nämlich positiv in den Vordergrund, die Säurestärke des Champagners wiederum macht den Gaumen frisch! Damit passt dieser Champagner zu fast allem, was das Herz begehrt. Egal ob Seafood, Pommes Frites, Pizza Salami, Wiener Schnitzel oder Crispy Fried Chicken! Frage der Woche: Was ist veganer Wein? "Grundsätzlich basiert die Weinerzeugung auf der Verarbeitung von Trauben. In der Weinbereitung sind aber verschiedene Hilfsmittel tierischen Ursprungs zugelassen. Diese kommen vornehmlich für die Klärung des Weins zum Einsatz. Nach diesem Prozess werden diese Hilfsstoffe wieder rückstandlos entfernt." - 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/

Greg Graziano joins Steve Jaxon and Dan Berger on this encore presentation. The CWC folks are gone fishin' this week and there is no new show for today, Sept. 7, 2022. So this podcast episode is a repeat of a show that originally aired on KSRO on Dec. 30, 2020, featuring Greg Graziano, the winemaker for the Graziano Family of Wines.  Greg Graziano, winemaker for The Graziano Family of Wines the joins Steve Jaxon and Dan Berger on California Wine Country today. His grandfather, Vincenzo Graziano, landed on Ellis Island in 1907 and worked his way across the country to Mendocino where he bought 100 acres with his future brother-in-law and began planting grapes, two years before Prohibition. During Prohibition they did whatever they could to survive, selling what wine was legal to sell. Then they sold grapes to Gallo and Italian Swiss Colony, and also Sebastiani and Parducci. Then the family started Mendocino Vineyards in the early 1950s. Gallo and Italian Swiss Colony bought most of the bulk wines then. Later, it was purchased and renamed Cresta Blanca. Then Constellation bought it and changed it to Dunwood, which never took off. Greg started making wine in 1977 and started Milano winery with his friend Jim Maloney. In 1985 he went to work for La Crema and took over in 1986 and was winemaker until 1990. They made 50,000 cases per year then, and now it's maybe 2 million, so it's a different thing now. The Jackson Family owns it now. They grow around 30 different grape varieties. He studied at UC Davis and did not graduate, but he explains how he knows what he needs to know. He learned by working for some really great winemakers. Dan Berger appreciates that they make wine from so many varietals from Italy and elsewhere that nobody else is working with. They have a 2019 Monte Volpe called Vesuvius from Potter Valley. The wine is a blend of grapes that grow around Vesuvius, including Coda di Volpe, Fiano, Greco di Tufo, Trebbiano and others. The vineyard is at a higher elevation so it is cooler so the grapes have higher acidity. The different varieties in this wine are usually never all together. It is very complex and rich, but not oaky. “The fruit is barking at me in this, it's wonderful.” – Steve Jaxon Greg mentions that they are using screw caps now. They found that there are too few people able to work a corkscrew. The year has been difficult due to all the pandemic closures, but that will improve. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. The Graziano Family of Wines includes all the different brands, four at the present time with one more on the way. Monte Volpe is all Italian grape varieties. St. Gregory is all Pinots. They take a break to taste Dan Berger's Cellar Dweller of the week. It is a 2014 J Lohr Cuvée POM, a Merlot-based Bordeaux style wine. It was fresh and young in 2018 and now (2020) it still has yet to develop its characteristics. Next they taste the 2017 St. Gregory Pinot Meunier. Dan mentions that there is more Pinot Meunier planted in France in Champagne than actual Champagne grapes. Dan calls it a white wine with color. Greg explains how to identify it against ordinary Pinot Noir by looking at the growing tips of the vine and underneath the leaf, they are covered with tiny white hairs. (The Munier in French is a miller, who gets covered with white dust by milling grain.) It's very floral. They're probably the oldest producer of this in the state. Chandon used to make it but stopped, there was another too. They also make sparkling wine from it. The winery is in Redwood Valley but the tasting room is in Hopland, so that is the place to visit. There are outdoor chairs and umbrellas, for now, but they are open (late 2020). Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. A 2016 Barbera is next. Greg opines that in America,

In this German wine week episode Dad does Pinot Meunier, a red wine.  His snacks are Wiener Schnitzel with potato salad and, Rouladen with red cabbage. Josh does Thomas Smith Estate Bottled Riesling.  His snacks are Asian style BBQ sous vide pork Belly,  Jalapeno pepper cheddar cheese wild boar sausage and strawberry palmiers.  Josh and Dad have a great time sipping these German wines with their snacks.JOSH AND JOHN THANKED ALL LISTENERS SO THAT ACQUIRED TASTINGS PODCAST COULD ACHIEVE 10,000 DOWNLOADS!  CHEERS! 

To download the transcript CLICK HERE PLEASE vote for me at The Peoples Choice Podcast Awards. Voting is open ONLY FOR JULY 2022. I am in the ‘ARTS' Category. CLICK HERE TO VOTE and thank you so much!! This is the last episode of Season 2. Season 3 will start in September. I am finishing on a high with Fergus Elias, the head winemaker of Balfour winery – my winemaker! We just picked up a trophy for best red wine in the WineGB awards 2022 and so it seemed the ideal time to talk with Ferg about his winemaking skills. Now, this is an awesome episode if you are interested in the English wine industry. We discuss Pinot Noir and its future in England. Have you heard about Crouch Valley in England? My guess is in a few years, that is going to be labelled a Grand Cru site. We are talking about clones and root stocks, which is rather convenient seeing as the episode before was all on viticulture. And also we touch on how our business model works in Balfour, now working with the growers of England and how that is expanding. You'll also learn about the acid levels, and PH in English wines and how this affects Malolactic fermentation. If you want to skip ahead: 2.28: Chat with Fergus 3.05: Fergus getting into wine, and how Balfour winery used to be 6.41: Working with Owen Elias, Dad of Ferg, and one of Englands wine making legends 9.21: What Ferg has learnt from Owen 10.07: What Owen has learnt from Ferg – discussing what ‘Malo' is (malolactic fermentation) and how it is done in England and why 17.30: Discussing the innovative Winemakers Collection and THE AWARD WINNING GATEHOUSE PINOT NOIR 2020 £60 Balfourwinery.com 21.03: The clones used in The Gatehouse Pinot Noir and why choose specific clones 27.20: Discussing how different rootstocks can make a difference in English vines 31.10: Crouch Valley in Essex and our plantings 33.20: Working with growers in England and how to work the vineyards 35.37: Planting more Pinot Meunier and the incredible Red Miller Pinot Meunier 2018 40.34: Looking at the different soils: Clay, Chalk, Greensands Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you

Jason Lett, owner and winemaker of The Eyrie Vineyards talks about Pinot Meunier and show sparkling wine might have been his father, David Lett's, back-up plan for Oregon Wine Country. Originally seen on https://www.tiktok.com/@austincbeeman #shorts #quicksips of #wine FOLLOW THE WINE ADVENTURE Website: http://www.austinbeeman.com  Facebook: https://www.facebook.com/understandingwine Instagram:  https://www.instagram.com/austinbeeman/ Twitter: https://twitter.com/AustinBeeman TikTok: https://www.tiktok.com/@austincbeeman CHECK OUT: UNDERSTANDING WINE WITH AUSTIN BEEMAN Video Podcast: http://www.austinbeeman.com/podcast Itunes Podcast: https://podcasts.apple.com/us/podcast/understanding-wine-austin-beemans-interviews-winemakers/id374221487 Direct RSS feed: http://understandingwine.libsyn.com/rss WORK WITH AUSTIN: http://www.austinbeeman.com/about-me  or acbwine@gmail.com Austin Beeman is a 22 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

This episode we chat with the amazing and wonderful founder (and maybe my cousin Nichole Johnson)!.   About the Wine  Immerse yourself in Lapin Rouillé Champagne. Our inaugural cuvée is made in the traditional brut style, using only hand-harvested Pinot Meunier grapes from a small single estate producer near the city of Reims in La Belle France.  At Rusty Rabbit we set out to take you on a spirited journey around the world. We invite you to join us in our first steps and sips out of the warren and hop into the prestigious vineyards of Champagne, France.   Lapin Rouillé Brut Champagne is the exemplary first release from the Rusty Rabbit Drinks warren. A traditional style champagne, crafted from hand-harvested Pinot Meunier grapes from Massif de Saint-Thierry, Reims.  Dry with pronounced floral and red berry characters over juicy, vibrant acidity and light minerality.    Follow us down the rabbit hole to see where we pop up next.   100% Pinot Meunier champagne is celebrated for its light, dry and floral flavors. And Lapin Rouillé is no exception. Our champagne follows in the footsteps (or pawprints) of preeminent cuvées from the likes of Billecart-Salmon, Laherte and Egly-Ouriet.   About the Company  The newest premium black-owned Champagne brands in the world arrives today in the US market.  Launched in the UK in December 2020, Lapin Rouillé Champagne is set to woo American champagne drinkers from this week, when it becomes available. The US launch will be limited to only 1000 bottles but will be followed later this year by its sister, a Rosé Cuvée.  Lapin Rouillé is presented in a distinctive, red-wrapped bottle, showing off its inimitable gold rabbit logo. In a line-up of the world's premium champagnes, it's hard to miss.  The brand has been brought into the world by Nichole Johnson, known as The International Bootlegger and CEO of business consultancy Rusty Rabbit International, Its French name translates as, you guessed it, Rusty Rabbit.   Significantly, Lapin Rouillé is heralded as the first (and only) female black-owned champagne in the UK and one of only two brands with this claim in Europe. And with only one female black-owned champagne brand in the USA, this elevates Johnson into a unique crowd.  The Background We pay homage to Mrs. Hazel Lee Brown, the grandmother of our founder, Nichole Johnson. Hazel was born on December 28, 1929. She was the eldest of 13 children born to Oliver Small Sr. and Virgie Lee Small in Bethany, Louisiana located in Caddo Parish Louisiana.   Website: https://lapinrouille.com/products/lapin-rouille-best-champagne --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

The third episode of the English mini-series on English wines explores Cornwall with Sam Lindo of Camel Valley Estate. https://www.camelvalley.com/?msclkid=b4bf09daa60a11eca885d38a7ebd41e9A brief history ex-RAF pilot Bob Lindo and his wife Annie planted their first eight thousand vines in 1989, they never dreamed of the phenomenal success they would achieve within 2 decades. They had bought their farm in the heart of the Cornish countryside several years earlier.The second generation, Sam Lindo is now in charge of winemaking and continues to grow and develop the reputation of Camel Valley and our guests today. With him, we discussed what is like growing vines in Cornwall Camel Valley Wines and the. We have paid particular attention to their still wines made from Bacchus the UK call for Sauvignon Blanc, with the First Single-Estate appellation Granted in the UK for a Bacchus.With an excess of 1500 hours of sunshine each year, Cornwall is one of the sunniest areas within the UK, but as Sam explains only a few pockets of land can actually be planted with vines.English wine is growing in popularity and is increasingly recognised as a premium wine-producing region, with more than 450 wineries and around 3.15m bottles produced a year.The most popular grapes varieties grown in English vineyards are Chardonnay, Pinot Noir and Bacchus, as well as Pinot Meunier and Ortega. Whilst vineyards are found across the whole of England, the climate of the South and South-East makes it a particularly popular region for growing vines, especially in Hampshire, Sussex and Kent and Cornwall.The wine industry of Great Britain is now attracting considerable investment and boasts many wineries with state-of-the-art facilities.The nature of the wine business in the UK varies. Some vineyards have bypassed the challenge to produce their own wines and concentrate on growing grapes to sell on to other, mainly larger concerns. Some owners have leased their vineyards to other wine producers, thus reducing the overall number of players in the market. 2003 was a turning point year for English wines with the warmest year to date and amazing crops, for many producers it was the year that they decided to step uo their operations.Rember to hit the follow the podcast and as always if you have found listening to this podcast valuable, leave a review! We would love you hear from you! Reach us on: Instagram lookingintowineTwitter Mattia ScarpazzaMail Info@mattiascarpazza.com

In the second episode of the English Mini-series, we explore Hampshire and the English viticulture with Nick Crombie, head Viticulturalist of Hambledon Vineyards. Hambledon Vineyard is England's oldest commercial vineyard which was planted by Major General Sir Guy Salisbury-Jones in 1952. In the present day, current owner Ian Kellett has a meticulous, scientific approach to wine production and has researched his vineyards to understand their micro and macroclimate.The wines are made solely Using Chardonnay, Pinot Meunier, and Pinot Noir, The Champagne varieties Chardonnay, Pinot Noir, and Pinot Meunier are particularly successful alongside sparkling wines carbonated through bottle fermentation in the méthode traditionnelle. With me today is Vineyard Manager of Hambledon vineyard Nick Cran-Crombie, who talks to us about Viticulture at Hambledon and the Hampshire vineyards and the projects that are going on at Hambledon Vineyards. Interestingly Vineyards of Hampshire was the first regional English wine group to be formed, starting in 2015 with the primary aim of creating a strong, place-specific identity for the wines that almost all come from the spectacularly deep chalk soils of the county. They decided that by working collaboratively on events and creating a support network, they would have a far greater impact and a far greater chance of putting Hampshire on the map.  With NICK CRAN-CROMBIE head Viticulturalist of Hambledon Vineyard, undertook qualifications at the Royal Horticultural Society alongside landscape gardening before joining the Hambledon VineyardSome other useful links on the topic www.winegb.co.uk www.vineyardsofhampshire.co.uk www.Hambledonvineyard.co.uk https://magazine.winerist.com/england/hambledon-wines-englands-oldest-vineyard https://www.jancisrobinson.com/ocw/detail/england Reach us on Instagram lookingintowine Twitter Mattia Scarpazza Mail Info@mattiascarpazza.com

English wine is growing in popularity and is increasingly recognised as a premium wine-producing region,The most popular grapes varieties grown in English vineyards are Chardonnay, Pinot Noir and Bacchus, as well as Pinot Meunier, Syval Blanc and Ortega.According to WineGB, some 3,500ha of vineyards are now rooted in UK soils, with 690ha added in 2019 and the number is growing year by year.One of the two principal reasons for this astonishing turnaround has been the switch in English wine production from still to sparkling wines, The second reason for the turnaround, and for the fact that viticulture is now one of the most buoyant and fast-expanding segments of UK agriculture in general, is climate changeIf the UK now grow satisfactory Chardonnay and Pinot Noir for sparkling wine purposes, it's because summer days increasingly cross the 29°C or 30°C thresholds because summer nights are warmer, because mean July temperatures across southern Britain now routinely approach 18°C rather than struggling to crest 15°C. Whilst vineyards are found across the whole of England, the climate of the South and South-East makes it a particularly popular region for growing vines, especially in Hampshire, Sussex and Kent.Over the next 5 weeks, we will explore the world of English wines – The pilot episode where we explore the history and evolution of English wine is with Author Stephen Skelton MW. Every episode we talk to a producer from a region in the UK, Cornwall, Hampshire, Sussex and KentBe sure the check all the other episodes!

Mumm Marlborough NV Brut Prestige $35Why I chose it:- Thought I'd go out with a bang on my last pick for 2021- A collaboration between Mumm Champagne and Pernod Ricard NZ. A blend of 46% Pinot Noir, 45% Chardonnay and 9% Pinot Meunier.- Think of it as a Kiwi wine with a slight French accent- Open carefully by covering the cork with a napkin as you loosen the wire. Best to hold the bottle at 45 degrees.What does it taste like?- Delicately aromatic sparkler with lemon curd, citrus blossom, and baguette crust flavours. Seamless wine with a seductively ethereal texture and delicious mouth-tingling acidity.Why it's a bargain:- Champagne prices start at around $50 while good NZ Methode (bottle-fermented sparkling wine made using the champagne process) starts at around $30. It is champagne quality at a local Methode price.Where you can buy it?- Glengarry, Super Liquor, New World and Liquorland all have it at $29.99. That's a very good price but shop around and don't forget to ask for a bulk discount if you plan to buy six or more bottles.Food match?- Freshly shucked oysters garnished with a squeeze of lime is my favourite, but it is a versatile food match.Will it keep?- Not in my house. It is probably as good as it is going to be but no rushLISTEN ABOVE

Australian winemaker Penfolds has made huge strides internationally in recent years.The company launched its debut California Collection earlier this year, and there's a set of Bordeaux wines to come in 2022.And in 2019, Penfolds released three champagnes in collaboration with the Champagne House Thiénot; A Chardonnay Pinot Noir Cuvée, Blanc de Blancs Grand Cru and Blanc de Noirs Grand Cru, all from the 2012 vintage and priced at $280 each.In this special episode of the Drinks Adventures podcast, produced with the support of Penfolds, Chief Winemaker Peter Gago gives you the lowdown on the project and the new addition to the range.It's a champagne that's a little more within reach for many of us: A non-vintage Brut Rosé priced at $90.But I asked Peter first up about his personal affinity with champagne, a wine style that he's clearly very passionate about.The Thiénot x Penfolds Champagne Brut Rosé is comprised of 30 per cent Chardonnay (Nogent, Sézanne and Côte des Blancs), 20 per cent Pinot Noir (Vallée de l'Ardre (8%), Epernay and Côte des Bar), and 50 per cent Pinot Meunier (Épernay, Vallée de la Marne and Saint-Thierry).Visit penfolds.com for stockist information.

 Parce que chaque semaine qui commence est un nouveau départ, j'avais envie de vous lire une histoire, alors cette fois je vous propose le champagne comme un bijou ce dimanche soir.     Il était une fois l'or liquide de Florence, la fondatrice du champagne Marguerite Guyot     C'est bientôt les fêtes et j'ai envie de bulles et de légèreté alors je vous emmène découvrir le roi des vignes, le joyau des vins, le trésor des caves en un mot le champagne. Mais surtout j'ai rencontré Florence, une fine femme pétillante comme les cuvées qu'elle crée.   C'est que le Champagne est profondément enraciné dans notre histoire. Ce sont les romains qui apportent les vignes quand ils envahissent la Gaule. Dans la région Champagne les conditions du climat faisait bouillonner le vin lors de la fermentation en produisant un gaz lors des gelées qui s'échappait avec plus ou moins de force lors du dégel.  Ce phénomène particulier l'inscrit très tôt dans le symbolisme du sacré. On pense d'abord à une intervention satanique, on l'appelle « vin du diable » ou « saute-bouchon » mais très vite la production devient l'apanage des moines chrétiens. Ils mettent un grand soin à la vinification, gardent soigneusement une trace de leur récolte et les développent. En 496, l'évêque de Reims baptise Clovis avec du Champagne ! Ce vin entre alors dans l'imaginaire collectif comme un don du ciel, un breuvage sacré, le symbole des moments d'exception. D'autant que lors de chaque cérémonie des rois de France à Reims, le vin de champagne est systématiquement servi jusqu'au XIXe siècle.    L'appellation est strictement surveillée. On se souvient du parfum qui a du changer de nom en 2013 ! Le Champagne, c'est en Champagne un point c'est tout ! C'est une appellation AOC appellation d'origine contrôlée, le label qui garantit l'origine, depuis 1936 et il appartient au patrimoine mondial de l'Unesco depuis 2015.     Florence a créé 5 champagnes comme les 5 pétales de la marguerite qui l'a inspirée. Elle y décline les 3 seuls cépages de la famille des Noiriens que le champagne autorise.   Il y a le Chardonnay, un raisin blanc qui donne un vin frais et délicat. Florence lui a dédiée la cuvée Séduction avec l'étiquette Marguerite Blanche en symbole de pureté.      Il y a le pinot noir, profond comme un grenat pyrope, qui est un raisin noir à pulpe incolore. Il donne un champagne blanc car les peaux n'ont pas le temps de teinter le jus lors du pressurage. Florence a créé avec ce cépage une marguerite rouge, qu'elle a appelée la cuvée Passion.  Et il y a le Meunier, un autre raison noir mystérieuse comme un spinelle incarnat, un peu plus tardif que le pinot noir et plus fruité. Le village de Damery est en plein milieu des cépages de Meunier. Florence lui a dédiée la cuvée Désir, plus charnelle et lui a décerné un pétale vert.      Par rapport à la fabrication d'un vin, l'élaboration du champagne présente 7 caractéristiques : cueillette manuelle, pressoir spécifique, assemblage, deuxième fermentation en bouteille, remuage, dégorgement et dosage, et un temps de maturation minimum.   La cueillette manuelle permet la sélection des raisins. Pas question qu'un grain soit trop mûr à la différence des vendanges tardives qui forment des vins plus liquoreux.  En ce qui concerne le pressurage, chaque cru est identifié selon la date et l'heure de la cueillette. Chaque pressurage est effectué de façon distincte pour préserver au maximum la traçabilité de leur origine et permet de créer des marcs homogènes issus du même cépage et de la même parcelle. C'est très surveillé et les centres de pressurage sont agréés.  Pour obtenir un Champagne rosé, c'est avant cette étape du pressurage qu'on laisse macérer les raisins à peaux noires, préalablement égrappés, pendant 24 à 72 heures en cuve pour donner au jus cette couleur si tendre allant de la morganite à la rubellite.  Après c'est l'étape de la fermentation, commune à tous les vins, les tranquilles comme les pétillants, en cuve. D'habitude, cette première fermentation dure 15 mois, Florence préfère les laisser « dormir en cave », c'est ce qui donne une vraie maturité à sa production. Mais ce qui différencie le Champagne, c'est la double fermentation qui se passe en bouteille. C'est ce qu'on appelle la méthode champenoise.      Mais avant cela il y a l'étape cruciale de l'assemblage. Il s'agit de créer un cru sublimé par différents cépages, comme un chef d'orchestre installe une harmonie entre ses différents instruments. Pour la Marguerite Or, Florence a assemblé dans cette cuvée Extase, des Chardonnay sélectionnés sur trois villages Grand Cru : Chouilly, Cramant et Oger. C'est un Blanc de Blanc, parce qu'il ne contient que des raisins blancs. Et il est Millésimé ce qui veut dire, suivant le Comité Champagne, « qu'il conserve l'expression unique d'une année remarquable » comme chaque diamant.  Pour sa Marguerite rose, à la précieuse couleur padparadscha, Florence a assemblé 30% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier et 10% de Coteaux Champenois, un Pinot Meunier affiné en fût de chêne. Un vrai bouquet que Florence a nommé Fleur de Flo.   Mais avant de faire la fête, le champagne met ses habits de soirée. Après le dégorgement, on enfonce par compression le fameux bouchon de liège écrasé au bout qui lui donne sa forme de champignon. Ce bouchage en force permet de s'assurer qu'il ne sautera pas avant que vous l'ayez décidé. Puis on met le muselet, cette plaque en fer-blanc maintenue par du fil de fer préformé. C'est une invention du docteur Jules Guyot brevetée en 1844. Le muselet est devenu le bijou du champagne. Ses collectionneurs passionnés se retrouvent sous la dénomination de placomusophilie.     Et enfin la bouteille s'enroule dans son étiquette. Florence s'est inspirée du tableau « la femme à la marguerite » d'Alphonse Mucha en dédicace à sa grand-mère, a imaginé une écriture inspirée de Mozart en référence au spectacle, et a choisi une forme de mongolfière en souvenir de ses voyages. Le tout figure un pétale. Ensemble, ses 5 cuvées forment la fleur entière de Marguerite, un prénom d'origine grecque, dérivé de «Margarita », qui veut dire « perle ».     Pour ouvrir votre précieuse bouteille vous pouvez tout en délicatesse ôter le bouchon avec le « plop » annonciateur de la fête ou carrément sabrer la bouteille. L'année qui vient s'annonce, dans toutes ses incertitudes comme ses promesses, mérite bien ce baptême au Champagne.        Ainsi se termine cette histoire de l'or liquide de Florence la créatrice du champagne Marguerite Guyot.       Je suis Anne Desmarest de Jotemps et je donne une voix aux bijoux chaque dimanche. Et si vous aussi vous avez envie de faire parler vos bijoux et votre Maison je serai ravie de vous accompagner pour réaliser votre podcast de marque ou de vous accueillir en partenaire dans mes podcast natifs.     Le podcast « Il était une fois le bijou » est en pleine préparation de son nouveau thème et je brûle d'impatience de vous dévoiler mais il faudra encore attendre un peu.     Notre prochain rdv sur le podcast Brillante sera le 19 décembre et je recevrais Muriel Piaser la fondatrice du salon et de la plate forme Precious Room by Muriel Piaser. Ce sera le dernier podcast de 2021 et je reprendrais le micro le 16 Janvier après une petite pause de fin d'année !     En attendant, la semaine prochaine, je vous retrouverais sur ce podcast le bijou comme un bisou pour vous parler d'espace et des météorites joaillières de Spacefox.        Pour ne manquez aucun de nos rendez-vous du dimanche autour du bijou, abonnez à chacun de mes 3 podcasts « Il était une fois le bijou », « le bijou comme un bisou » et « Brillante » sur votre plate-forme d'écoute préférée et encouragez-moi en partageant l'épisode sur vos réseaux sociaux.     Si vous êtes sur Apple podcast ou sur You Tube mettez de jolis commentaires, c'est ce qui permet de référencer les podcasts !      A dimanche pour votre prochaine histoire de bijou !     Musique : Allan Deschamps 0 Le Sign, bruitage mp3single  

Diese Folge ist sehr intensiv: Zu Gast ist Felicitas Then. Sie zählt zu den bekanntesten Fernsehköchinnen im deutschsprachigen Raum und spannt beruflich den Bogen zwischen öffentlicher Persönlichkeit und Köchin. Wie hat sie sich die Fertigkeiten in diesem Beruf ohne die klassische Ausbildung angeeignet? Marie-Anne und Felicitas kommen ins Gespräch -über die Liebe zum Essen, die Vielfältigkeit ihrer Tätigkeiten und die Herausforderungen für Frauen in der Gastronomie. Diese sind für Felicitas teilweise extrem grenzüberschreitend: Es geht um strukturellen Sexismus, und die Frage, wie man die Grenze zieht. Wie schafft man es, sich zu trauen in diesen Momenten laut zu sein und die Angst zu überwinden dafür nicht als Zicke abgestempelt, oder sogar beruflich dafür abgestraft zu werden? Für Marie-Anne und Felicitas steht fest, dass sich viele Dinge ändern müssen. Lösungsansätze und Zukunftsperspektiven, wie gleichberechtigtes Leben und Arbeiten gelingen kann, liegen auf dem Tisch. Über die Probleme zu sprechen und aufzuklären ist für Marie-Anne und Felicitas der erste Schritt zur Besserung der Verhältnisse. Trotz dieser Hürden möchten die Beiden mehr Frauen für den schönen und vielseitigen Beruf der Köchin begeistern. Ins Schwärmen kommen Sie natürlich auch über den Champagner La Closerie Les Beguines Extra Brut in dunkler Färbung, der reinsortig aus Pinot Meunier hergestellt wurde.

Tomáše tentokrát popadla nervozita ještě před zapnutím mikrofonu. Ještě aby ne. Pustili jsme se totiž do šampaňského. A to není jen tak. Champagne je totiž nejikoničtější šumivé víno na světě. A my vám v tomhle díle řekneme to nejdůležitější co o něm potřebujete vědět. A prosimvás, Champagne není bohemka.Jsme rádi, že se vám Vinocast líbí a říkáte o něm i dalším. A moc děkujeme, že za námi chodíte do Arfanty a nakupujete na vinoodbodlaku.cz. Umožňujete nám tím ve Vinocastu pokračovat dál. Děkujeme.Sound processed by Martin Bernád. Pokud potřebujete profíka, který natočí vaši konferenci, svatbu nebo chcete začít svůj podcast, ale nevíte jak, není lepší člověk, než Martin.

Join Caroline Wilson and Corrie Perkin for Ep 188 - Grind My Gears Caro.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we discuss;The politics of vaccination – who's stuffed up, who's covered upThe AFL's vaccination policy - is it tough enough?The Australian National Summit on Women's SafetyLeigh Sales' ‘Why Women Are Angry' on ABC TV – watch it HERE.In The Cocktail Cabinet for Prince Wine Store, Myles Thompson suggests a couple of perfect Spring drops for us;Legado de Moncayo Garnacha for $28 andDebortoli Vinoque Same Same (pinot, Pinot Meunier blend) for $21.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF for Red Energy we talk about;Appointment with Venus by Jerrard TickellThe Gurnsey Potato Peel and Literary SocietyA couple of great Jamie Oliver recipes (see recipes below) including Baked Eggs in Popped BeansThis week Corrie is grumpy about Melbourne's road rage issuesIn 6 Quick Questions we discuss;Scott Morrison crossing the boarder for Father's DayThe verdict on ABBA's new songs – listen HERE.The AFL Grand Final being at nightSprings GLT'sAlter Eco ChocolateTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Jamie Oliver's Baked Eggs in Popped Beans Ingredients250 g mixed-colour ripe cherry tomatoes½ a lemonextra virgin olive oil4 sprigs of fresh basil1 x 400 g tin of cannellini beans1 good pinch of fennel seeds2 large free-range eggs2 slices of seeded wholemeal bread2 heaped teaspoons ricotta cheesethick balsamic vinegar , optionalhot chilli sauce , optionalMethodHalve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.Meanwhile, place a large non-stick frying pan on a high heat.Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins.Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans.Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.

Click HERE to download the transcript. Today's episode is all about the English sparkling wines that are made by Langham Wine Estate down in Dorset. I am talking with head winemaker Tommy Grimshaw, who is one of the youngest winemakers in the UK. He we educate us all on the winemaking techniques of traditional method sparkling wine (as in Champagne) along with another more quirky winemaking method he has just started: Col Fondo (as in the natural and most traditional wines of Prosecco). We will be looking in detail at disgorgement and dosage and how this affects sparkling wine, along with each of the grape varieties; Chardonnay, Pinot Noir and Pinot Meunier. If you want to skip ahead: 2:40 - Langham Wine Estates big acknowledgment with IWSC and how Tommy got to be in the wine world 5:37 - Talking about Emerging Vines Tommy's platform for selling the best English Wine, talking about English Wine and also a space to offer Wine Tastings 7:14 - Talking about Ex Head winemaker Daniel Ham who has now set up Offbeat Wines and his low intervention approach, and tasting the 2 Classic Cuvees. Wine Tasting: Corallian NV (based on 2018 vintage) £27.50 https://langhamwine.co.uk/product/corallian/ Culvar NV (based on 2018 vintage) £27.50  https://langhamwine.co.uk/product/culver/ - Tommy talks about the Chalk strates and different types of chalk soils that run through the vineyard. 17.19: Tommy talks us through the full winemaking process of how to make a traditional method sparkling wine. 20.16: Discussing the disgorgement date and how this affects the wine. 24.18: Discussing Tommy's low intervention approach and his style of winemaking. 27.13: Tommy tells us how he choices the final blend of grapes and how he decides how much reserve wine to add in.  33.45: Tommy tells us how he choices the amount of dosage (sugar and wine added in at the end) in the wine. 36.50: Learn all about Tommy's latest release - a Col Fondo in Keg! 46.01: Wine Tasting the Rosé Rosé 2017 £29.90 https://langhamwine.co.uk/product/rose-2017/ 51.31: Discussing the three grape varieties Chardonnay, Pinot Noir and Pinot Meunier - how they are in England Soils and terroir, and what each grape offers to the blend. 55.38: Some of Langham's new wine projects to look out for. 57.26: The two wine regions that have inspired Tommy as a winemaker. Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!    

Champagne is a sparkling wine produced from 3 grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. It benefits from an appellation of controlled origin, which means that it can only be produced in a specific geographical area and according to specific regulations. And to drink it, there are also rules. Not binding, of course, but there are specific ways of drinking it in order to fully appreciate this drink. Among them, and perhaps the most well know, relates to the glass, as champagne is intended to be drunk in flutes, not in classic wine glasses. See acast.com/privacy for privacy and opt-out information.

Vi dykker ned i de enkelte druers udtryk fra growers med 100 % Pinot Noir, Pinot Meunier og Chardonnay fra bla. byerne Vrigny i Vallée de la Marne og Bouzy i Montagne de Reims.I glasset - Benoit Lahaye Blanc de Noirs https://www.champagnekaelderen.dkRoger Coulon Heri-Hodie https://www.atomwine.dk/2013 JM Séleque Rose Solistes Infusion https://www.catchingwines.dk/2014 Remi Leroy Sous Larrey https://www.nordiskchampagnesyndikat.dk/

Touraine is in the Middle Loire Valley, and it has a myriad of pockets with famed and delicious wines. We give an overview of this region and discuss its most famous areas (Vouvray, Chinon, Bourgueil), which make some of the most distinctive, complex red and white wines in the world.   Here are the show notes: Touraine is in the heart of the Loire Valley, half-way between Sancerre and Nantes, 225 km/140 mi from the Atlantic Ocean, and from the northern Massif Central Touraine follows the Loire River for 100 KM/60 miles, and has 5,000 hectares /12,355 acres of vineyards Dry and sweet white, red, rosé, and sparkling wines are all made here The soil is varied, containing three main types: Tuffeau: calcareous rock that produces wines of great acidity Perruche: flint and clay with pockets of gravel, near the river Limestone and clay, with pockets of gravel, near the river The climate is Atlantic in the west, more continental as you move east. "Thésée-la-Romaine (Loir-et-Cher)" by sybarite48 is licensed with CC BY 2.0. Click here to view a copy of this license, Grapes White is 59% of production: Sauvignon Blanc (nearly 80% of whites), with Chenin Blanc, Chardonnay, Arbois and Sauvignon Gris, Pinot Gris Red is 22% of production and Rosé is (8%): Gamay makes up more than 60% of harvest, with Cabernet Franc, Malbec (aka Côt), Cabernet Sauvignon, Pineau d’Aunis, Pinot Noir, Pinot Meunier, Merlot Sparkling -- 11% -- Crémant de Loire   The rest of the show is spent on appellations… The Famed Red Appellations Chinon Chinon is the biggest red AOC in Loire It is on the western edge of the Touraine district, with multiple soil types, a combination of maritime and continental climates and, as a result, different styles of wines depending on site Reds are of Cabernet Franc (90% with up to 10% Cabernet Sauvignon) make up 95% of production, with a small amount of whites of Chenin Blanc and rosé Styles: light with red fruit, simple with good acidity or wines with dark black fruit with gamy, campfire, decayed leaf, earth notes and structure, power  Aging: Most are best young, some 10 and 20 years. Pascal et Alain Lorieux Chinon, Serge Doré Selections (the best Chinon I've ever had!)   Bourgueil & St. Nicolas de Bourgueil North of Chinon, these wines are similar to those of Chinon – some are powerful, some are lighter in style, depending on the soil types and sites Nicolas de Bourgueil is within Bourgueil (and can use the Bourgueil appellation) but the soils of this sub AOC are sandy, so the wines are lighter in style with soft tannins, and are meant to be consumed young. Pascal et Alain Lorieux St. Nicholas de Bourgueil, Serge Doré Selections (the best St. Nicholas de Bourgueil I've ever had!)   The Famed White Appellations Vouvray: Chenin Blanc These Chenin Blanc wines are complex, diverse and varied due to differences in climate (some sites are more maritime influenced, some more continental), soil (some have tuffeau jaune, some tuffeau blanc, some alluvial), and slope direction (depending on tributary) The wines can be dark or golden or very pale, have hay-like notes with apple, honey, citrus, wool aromas and flavors. Textures run the gamut – some are big and soft, some are dry and more refreshing. Still Wines: Lots of sweetness levels – that are not always used on the labels so you don’t know what you’re going to get! Sec, Sec-Tendre, Demi-Sec, Moelleux (sometimes with botrytis). Top wines can age for decades Sparkling: petillant (spritzy) and mousseux (fully sparkling) – neither the fizziness nor the sweetness is always marked clearly 2015 Bourillon Dorléans "La Coulée d'Argent" Vouvray -- what we drank during the podcast, Divine! Also Serge Doré Selections   Montlouis Sur Loire: Vouvray’s sister appellation, it is across the river from Vouvray in the commune of Montlouis-sur-Loire, and is based on Chenin. These wines are similar to Vouvray and have the same confusing labelling problems, but also can be long lived, developing honeyed, spicy notes with time (30-40 years)     The other appellations of Touraine with their grapes are: Northern areas Coteaux du Loir: Whites of Chenin Blanc, reds with Pineau d’Aunis (min 65%) with Cabernet Franc, Côt, and Gamay. Rosé can be Côt, Gamay, Grolleau with Pineau d’Aunis   Coteaux du Vendomois:  Strangely, this appellation’s grapes are dictated by the percentage of the grapes in the vineyards, not by what is in the final blend. Whites are mainly of Chenin Blanc (80% of vineyards) with 20% Chardonnay. Reds are from Pineau d’Aunis, Pinot Noir, Cabernet Franc, with Gamay. Rosés are 100% Pineau d’Aunis.   Jasnières is a small appellation with dry white of 100% Chenin Blanc.     Touraine District level designations Touraine is a generic regional AOC but within it are 5 designations with unique wines: Touraine Amboise is rosé and red of Gamay, Cabernet Franc, Cabernet Sauvignon, and Côt with whites of Chenin Blanc Touraine Azay-le Rideau is whites and rosés. Rosés are a minimum of 60% Grolleau, with Gamay, Côt or Cabernet Franc. Whites are made from 100% Chenin, and can be sec, demi-sec and sweet Touraine-Mesland is reds and rosés that are a blend of Gamay, Cabernet Franc and Côt, Whites are Chenin Blanc but may be blended with Sauvignon Blanc, and Chardonnay. Touraine-Oisly (wah-LEE) is mainly white with tropical, fatter Sauvignon Blanc that has less minerality and acidity than Sancerre, for example. Touraine Chenonceaux has similar whites to Touraine-Oisly of Sauvignon Blanc and reds of Cabernet Franc (35% – 50%) and Côt ( 50% – 85%) Touraine Noble Joué is a Vin Gris (rosé) of Pinot Meunier (main varietal, minimum 40%), Pinot Gris (minimum 20%), Pinot Noir (minimum 10%)     Eastern areas Cheverny makes reds, rosé, and whites. Reds are light in style, and are made with Gamay and Pinot Noir with some Cabernet France and Côt Rosé: must be at least 60% Pinot Noir with Gamay, Cabernet Franc and Côt Whites are Sauvignon Blanc with Sauvignon Gris with Chardonnay, Chenin Blanc, Arbois (spelled Orbois The area contains Cour-Cheverny, made from the rare Romorantin grape – which is light and aromatic with citrus and honeyed notes   Valençay makes whites of mainly Sauvignon Blanc, with Chardonnay, Arbois, Sauvignon Gris and reds mainly of Gamay. ____________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

news birthdays/events most searched concerts 2020 healthy things to start doing for yourself news game: new year's radio b-i-n-g-o bad moods are contagious...how to stop hanging out with bad mood people new year's traditions news highest paid celebrities of 2020 game: year end pyramid what song should be the anthem of 2021 news celbrities in memoriam...2020 easy healthy switches...not really resolutions goodbye/fun facts....national champagne day...Genuine champagne only comes from France’s Champagne region. French law protects where and how it is made. Champagne, France, is located northeast of Paris and provides ideal temperature and soil to produce the grapes required for Champagne. Unlike other wines, Champagne ferments in the bottle allowing the vintner to trap the CO2 in the bottle. The bubbles give Champagne its effervescence. Prosecco is the Italian sparkling wine. Cava is the Spanish sparkling wine. What is the most expensive champagne bottle this 2020? It’s the 2013 Taste of Diamonds, a blend of Grand Cru Chardonnay, Pinot Noir and Pinot Meunier valued at $2.07 M. Aside from the champagne itself, the bottle has a lot to do with the price. Its logo is handcrafted from 18-carat gold and accented by a 19-carat white diamond.

Greg Graziano, winemaker for the Graziano Family of Wines, joins Steve Jaxon and Dan Berger on California Wine Country today. His grandfather, Vincenzo Graziano, landed on Ellis Island in 1907 and worked his way across the country to Mendocino where he bought 100 acres with his future brother-in-law and began planting grapes, two years before Prohibition. During Prohibition they did whatever they could to survive, selling what wine was legal to sell. Then they sold grapes to Gallo and Italian Swiss Colony, and also Sebastiani and Parducci. Then the family started Mendocino Vineyards in the early 1950s. Gallo and Italian Swiss Colony bought most of the bulk wines then. Later, it was purchased and renamed Cresta Blanca. Then Constellation bought it and changed it to Dunwood, which never took off. Greg started making wine in 1977 and started Milano winery with his friend Jim Maloney. In 1985 he went to work for La Crema and took over in 1986 and was winemaker until 1990. They made 50,000 cases per year then, and now it's maybe 2 million, so it's a different thing now. The Jackson Family owns it now. They grow around 30 different grape varieties. He studied at UC Davis and did not graduate, but he explains how he knows what he needs to know. He learned by working for some really great winemakers. Dan Berger appreciates that they make wine from so many varietals from Italy and elsewhere that nobody else is working with. They have a 2019 Monte Volpe called Vesuvius from Potter Valley. The wine is a blend of grapes that grow around Vesuvius, including Coda di Volpe, Fiano, Greco di Tufo, Trebbiano and others. The vineyard is at a higher elevation so it is cooler so the grapes have higher acidity. The different varieties in this wine are usually never all together. It is very complex and rich, but not oaky. “The fruit is barking at me in this, it's wonderful.” – Steve Jaxon Greg mentions that they are using screw caps now. They found that there are too few people able to work a corkscrew. The year has been difficult due to all the pandemic closures, but that will improve. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. The Graziano Family of Wines includes all the different brands, four at the present time with one more on the way. Monte Volpe is all Italian grape varieties. St. Gregory is all Pinots. They take a break to taste Dan Berger's Cellar Dweller of the week. It is a 2014 J Lohr Cuvée POM, a Merlot-based Bordeaux style wine. It was fresh and young in 2018 and now (2020) it still has yet to develop its characteristics. Next they taste the 2017 St. Gregory Pinot Meunier. Dan mentions that there is more Pinot Meunier planted in France in Champagne than actual Champagne grapes. Dan calls it a white wine with color. Greg explains how to identify it against ordinary Pinot Noir by looking at the growing tips of the vine and underneath the leaf, they are covered with tiny white hairs. (The Munier in French is a miller, who gets covered with white dust by milling grain.) It's very floral. They're probably the oldest producer of this in the state. Chandon used to make it but stopped, there was another too. They also make sparkling wine from it. The winery is in Redwood Valley but the tasting room is in Hopland, so that is the place to visit. There are outdoor chairs and umbrellas, for now, but they are open (late 2020). Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. A 2016 Barbera is next. Greg opines that in America, we have a tendency to over-do everything, but he makes wine in the old world style. This Barbera got some oak aging, but it's very rare to do that in its native Piemonte. This is the Enotria brand. It was the Greek name for Italy and means Land of Wine. (Eno means wine in Greek.) This variety can get too ripe when its grown here because we have so much sun.

Pour le 33e épisode du Wine Makers Show, votre podcast favori sur le vin, nous sommes partis à la renconter d'Edouard Roy, cofondateur de la maison de Champagne EPC.  Si vous souhaitez découvrir tous les dessous de la Champagne et comprendre en profondeur le fonctionnement de la région, cet épisode est fait pour vous. Avec Edouard, nous revenons sur la création de la maison EPC et sur l'innovation qu'elle porte pour mettre en valeur les vignerons et les terrois de la région.  Par ailleurs, Edouard nous apporte sa vision du champagne : une vision simple, chaleureuse et décomplexée. Avec EPC, vous n'avez plus besoin de bonnes excuses pour ouvrir une bouteille de champagne.  Exit le flutte, à vous le blida : ce petit verre à thé pourra désormais accompagner chacune de vos dégustations. Bien sûr, le verre à vin est toujours là pour vous mais le message est clair : il faut décomplexer le champagne et lui apporter une transparence totale. Voilà une belle mission que la maison EPC n'a de cesse d'accomplir.  Bref, on a gouté et on recommande chaudement !  Le livre recommandé : Une certaine idée du Champagne La dégusatation coup de coeur : Le Champagne de David Faivre, 100% Meunier Mon prochain invité : David Faivre Pour retrouver les notes du podcast : https://www.vin-survin.fr/2020/12/28/episode-33-edouard-roy-champagne-epc/ Pour suivre le Champagne EPC : https://www.epc-champagne.com/

The Domaine Ste Michelle NV Brut 2020 is a non-vintage Champagne-style Sparkling wine from Chateau Ste Michelle in the Columbia Valley of Washington. This is a value-priced Bubbly, it lists for $13 and I found it for $8.99 on-sale.Even though it is a reasonably priced Sparkling wine it is produced in the same production style as Champagne (Cava too) which is a rather involved winemaking technique.Sparkling wine in the ten dollar price range is often made in the Prosecco-style (Charmat Method) which is a modern and more economical way of getting bubbles into wine.With Bubbly at an affordable price, I am not overly concerned about how the bubbles got there. As long the Bubbly is an enjoyable drinking experience I am happy, but I always give a producer extra points for using the more expensive Traditional Method (Champagne). Going the extra mile and still offering an affordable Sparkling wine is commendable.The Domaine Ste Michelle NV Brut 2020 uses a blend of Chardonnay, Pinot Noir, and Pinot Meunier, along with possibly other varietals, the tech notes are kind of vague.The various lots of grapes of different vintages are fermented separately and then blended together before the second fermentation. One thing mentioned in the Domaine Ste Michelle NV Brut 2020 technical notes is that the first fermentation lasts for two to three weeks.Traditional Method Bubbly almost always talks about the length of its second fermentation, in Champagne the minimum time in the bottle is 18 months, with many wines going months and even years beyond that.The Domaine Ste Michelle NV Brut 2020 does not say a word about the length of 2nd fermentation. At first, I thought that was odd, but once I thought about it made a bit of sense.With Bubbly, the winemaker uses their tricks to create a "House Style" to make the Bubbly their own identifiable Bubbly during the first fermentation. With the 2nd fermentation yeast, sugar and time do their thing, you simply have to wait. It is the first fermentation where the Bubbly gets its style.This is a Brut Sparkling wine which means it is not a sweet wine. The technical notes are not fussy, for pairing they suggest popcorn, crackers, or chips. Most marketing notes for Bubbly have you drinking it at black-tie events or on a yacht. I think Domaine Ste Michelle is the more accurate pairing for most folks.The alcohol content is a relatively mild 11.5%, the Domaine Ste Michelle may be a good wine to break out when you have guests who need to drive home.Domaine Ste Michelle NV Brut 2020 Tasting NotesThe color is a wheat yellow with a hint of gold. The bubbles are plentiful and energetic. The nose is ripe apple, lemons and limes, hard citrus candy, cherry, a little spice, and just a little bit of yeasty bread.This is a tasty Bubbly, it is smooth, but has a nice edge. It starts with a mix of lemon and green apple, then a little unsweetened tart cherry. The mid-palate adds a salty sensation, grapefruit, a little guava, and stone fruit.The acidity is the way I like it, plenty enough to give the Bubbly a backbone and let the flavors have space to unfold. But also enough to stimulate your palate a getting you ready for another sip.The SummaryThe Domaine Ste Michelle NV Brut 2020 is an unpretentious Bubbly that delivers the goods.This is a very drinkable Sparkling wine, it is dry (not sweet), but it has a nectar or fruity sweetness (not sugary) to it.This is everyday Bubbles that will do just fine on NewYears Eve or an important event.

The Veuve Monsigny Champagne Rosé is a $19.99 Aldi exclusive, 65% Pinot Noir, 25% Pinot Meunier, and 10% Chardonnay sourced from vineyards across the Champagne region in France. I imagine when a lot of folks see a store brand twenty buck Champagne they figure that there is no way it can be very good. Most Champagne starts at $35 and goes up and up. And while I have not tasted the Veuve Monsigny Champagne Rosé yet, we will get to that in a few paragraphs, the Veuve Monsigny Champagne Brut was one of my most memorable wines from 2019.Aldi in Europe, where Aldi South is our Aldi and Aldi North is out Trader Joe's, is the place to go for value wine. Their own branded wines routinely wine awards. And Aldi has a distribution network that is huge, they cover Europe, the United States, and Australia. In a quick look of the web, the Veuve Monsigny Champagne Rosé is sold on all three continents.A store brand has price advantages over retail wine brands. They do not spend money on marketing and advertising which accounts for a large chunk of the price of retail wine. They typically pay the wine producer upfront, cash on delivery, while retail wine producers do not recoup their investment until the wine sells in the store.Aldi has the ability to sell wine in large numbers and a smaller profit, but large per bottle sales do add up. Wine producers want to sell wine to Trader Joe's, Aldi, Costco, etc. It is great for cash flow and the store brands often do not compete directly with the wine producers' own line of wine. Selling to Aldi does not infringe on their own sales.Champagne is synonymous with quality and Aldi tries hard to be synonymous with value. So combining quality and value, with Aldi offering excellent Champagne at bargain prices, is a great marketing image for Aldi.This is a Rose' Champagne which always confuses me. A simple explanation, maybe too simple is Rose' is red grapes made into wine using White wine techniques. But Champagne is commonly a mix of Red and White wines. There is Champagne using only Chardonnay (Blanc de Blanc) or made with red grapes (Blanc de Noirs). Meaning in turn White Champagne from White grapes and White Champagne from red grapes).If you simply see the sweetness level on the label in this case Brut or dry not sweet, then both red and white grapes are used in varying percentages. So if red grapes are typically used and the color is still White, then where does Rose; come into play? As far as I can tell the main difference is the color.There are a couple of ways a Bubbly can become a Rose' the first is with skin contact with the Red grapes when the grapes are crushed. They pull the skins out when the desired color is achieved. Or after second fermentation after they remove the spent yeast from the bottle they can top the bottle off with a measured amount of Red wine. This is where they also adjust the sugar level.Veuve Monsigny Champagne Rosé Tasting NotesThe color is on the amber side of pink and there is a flurry of tiny bubbles. The nose is cherry, citrus, light spice, just a touch of yeasty bread, and ripe plum.The Veuve Monsigny Champagne Rosé is very balanced and nice and firm on your palate, It tastes of concentrated cherry, a slap of tangerine, brittle lemon juice, and a short stab of sharp spice.The mid-palate offers that nutty, salty sensation you get from "on lees', cranberry, and dried strawberry bits.The acidity is very well balanced, it allows the flavors to unfold and stay awhile and sets your palate up for the next sip.The SummaryThe Veuve Monsigny Champagne Rosé is an excellent Bubbly, do not worry that it does not cost enough, just buy it, drink it, and be happy.This Champagne has a density on the palate value-priced Bubbly seldom can duplicate.I would like to sneak this $19.99 Aldi Champagne into a Champagne blind tasting, maybe $50 or $60 and under, and see the looks on folks' faces when they rate the cheapest of the..

The Trader Joe's Platinum Reserve Sonoma Brut NV (2020) is a Trader Joe's $14.99 non-vintage blend of Pinot Noir, Chardonnay, and Pinot Meunier sourced from vineyards in Sonoma County AVA in Northern California.The back label says this Bubbly was "produced and bottled by" Rack and Riddle, Healdsburg, California. They are an independent wine company that specializes in Traditional Method (same as Champagne) Sparkling wine.There are some California Sparkling wine producers that do have their own production facilities for the second fermentation of Sparkling wines. But there are many brands of California Sparkling wines that originate ate Rack and Riddle.The Trader Joe's Platinum Reserve Sonoma Brut NV (2020) is part of the Platinum Reserve series of Trader Joe's wines the break out of the typical TJ's $9.99 or less price point. The Fearless Flyer has mentioned in the past that the Platinum Reserve wines are equal in quality to wine selling at twice the price.That is a bit of a problem when talking about Traditional Method Sparkling wine since Champagne dominates the market and commands a price greater than the competition. The price of Champagne is not based on the cost of production as much as it is based on what you are willing to pay for it.Most other Traditional Method Sparkling wines that do not come from the Champagne region are forced to sell their wines at more affordable prices to compete. So is a non-vintage Sonoma County Bubbly made by a custom wine service, even if it is a very good custom wine service really equal to a thirty dollar California Sparkling wine?The answer is maybe, it could well be, but since we know nothing about the production details that would confirm its higher price, it hard to tell. At $14.99, the Trader Joe's Platinum Reserve Sonoma Brut NV (2020) competes directly with California Bubbly from Chandon, Piper, Gloria Ferrer, Roederer, and the New Mexico Bubbly from Gruet.With those other wines, there is a pedigree and the vineyards and the production techniques are documented, while Trader Joe's Bubbly is a one-off wine with no documentation.I have not tasted the Bubbly yet so all this musing may be mute if it turns out to be sensational and the Platinum Reserve wines that I have tried were well worth the money.It is just that with most Trader Joe's wine it is easy to tell if you are getting a bargain or not, these Platinum wines start to bring some doubt if the elevated price is warranted on every occasion.So on to the tasting portion, the alcohol content is a precise 12.72% and this is a Brut Bubbly or not sweet.Trader Joe's Platinum Reserve Sonoma Brut NV (2020) Tasting NotesThe color is at first looks almost silver, then turns to gold, the bubbles are tiny and energetic. The nose is slightly yeasty, with green apple, lemon, lime, grapefruit, melon, cherry, and a whiff of minerality.This is a nicely balanced Bubbly, it does taste expensive (but then again, so does its competition), it is both smooth and tart. It tastes of chewy crusty bakery bread, tart lemon, tart apple, cherry hard candy, and a salty sensation.The mid-palate adds kiwi, pear, soft spice, and a mix of peach and melon. The acidity is excellent it allows the flavors to unfold and will have you reaching for the next sip. This bottle will be empty before you realize it, so pace yourself.The SummaryI still do not know if Trader Joe's Platinum Reserve Sonoma Brut NV (2020) at $14.99 is better than its competition, there are some strong Bubbly in this price range.Is it worth $14.99? Yes, it definitely is, this is quality Bubbles.So, there you go. I do not know if this is a bargain, but you do get what you pay for and that is great drinking Sparkling wine.

Steven Spurrier born 5th October 1941, was educated at Rugby School and the London School of Economics. In 1964 he joined the wine trade as a trainee with Christopher and Co (established 1665). In 1970 he moved to Paris and purchased Les Caves de la Madeleine, a small shop in the centre of the city, and in 1973 opened L'Academie du Vin, the first independent wine school in France. As a partner, he became involved in divers ventures allied to wine: Le Bistrot a Vin, a winebar/restaurant in the business quarter of La Defense; Le Chemin des Vignes, a warehouse and bottling plant on the outskirts of Paris; Le Moulin du Village and Le Blue Fox, a restaurant and winebar near the Caves de la Madeleine. Spurrier is perhaps best known for having created the tasting between top Chardonnay and Cabernet Sauvignon wines from California and France in May 1976, subsequently referred to as The Judgement of Paris. A recreation of this event was held 30 years to the day on May 24th 2006, simultaneously in London and Napa In 1988, he sold his wine business interests in Paris and returned to the UK to become an independent wine consultant. His clients have included Harrods in London and Hediard in Paris, Singapore Airlines and Christie's for whom he created the Christie's Wine Course in 1982. He is also Consultant Editor for Decanter Magazine and Chairman of the Decanter World Wine Awards, now the world's biggest wine competition, since its inception in 2004 and Chairman of Decanter Asia Wine Awards, Asia's largest wine competition, since 2012. He is the author of eight books on wine of which two: L’Academie du Vin Wine Course and L'Academie du Vin Guide to French Wines have been translated into several languages. Some of the prizes and awards that Steven Spurrier has won include "The Bunch Award" for articles in Decanter in 1996, "Le Prix de Champagne Lanson” in 1997, "Ritz Carlton Millienia Lifetime Achievement Award" in 1999 and "Le Prix Louis Marinier” for writing on Bordeaux in 2000. In 2001 he was awarded "Le Grand Prix de l'Academie Internationale du Vin" (only the third time this award has been given since 1982) and also "The Andre Tchelistcheff Maestro Award” from California. He is married, with two grown-up children, and lives, when not travelling, in London and Dorset. After much reflection and research, he decided with his wife Bella to plant a vineyard on their farm in south Dorset. There are now 25 acres planted to 55% Chardonnay, 25% Pinot Noir and 20% Pinot Meunier to make English Sparkling Wine under the name Bride Valley Vineyards, the first vintage being harvested in October 2011, the month of his 70th birthday. In 2017 he was made Decanter Man of the Year and also Honorary President of the Wine and Spirit Education Trust. In 2018 his memoirs were published under the title “Wine a Way of Life.” In 2019 he created with partners the Academie du Vin Library, which will publish new books and re-publish old classics for world wide distribution.

The Mumm Napa Brut Prestige is a non-vintage blend of 45% Chardonnay, 45% Pinot Noir, and 10% Pinot Meunier and Pinot Gris. Those are the 4 main grapes approved for use in Champagne, France. There are actually a couple of other approved grapes but they are seldom used.Mumm has been in Napa since the 1970s and in Champagne, France since 1827. Since it is produced in Napa Valley it has to be called Sparkling wine and not Champagne. Only Sparkling wine produced in Champagne is entitled to be called Champagne, but Mumm Napa is made with legitimate Champagne know-how.To go off-topic for a moment, I want to talk about the three varieties of the Pinot grape that are included in the Mumm Napa Brut Prestige. Pinot is French for pinecone way back when the original vintners thought the grape cluster reminded them of pinecones. Pinot Noir means black pinecone, Pinot Gris (also known as Grigio in Italy) means grey pinecone. Pinot Meunier is a little more complicated.Meunier is the wheat dust left over when grinding wheat into flour. The grape leaves have white markings that the farmers thought looked like Meunier of wheat dust. There is also a Pinot Blanc grape that is not approved for use in Champagne and that translates to a white pinecone. I know, not all that exciting, it sounds better in French.The grapes for the Mumm Napa Brut Prestige came from forty-five growers throughout Napa. With fancy still wines fewer vineyards are seen as being better but that is not how it works with Champagne and Champagne-style wine. I know of a leading Champagne that uses up to one hundred different growers from different parts of Champagne.In fact, mosy Champagne Houses do not have much in the way of vineyard holdings. If they do own a vineyard those grapes go into their most upscale Bubbly. Many longterm contracted vineyards in the norm.This is a Brut Sparkling wine which means it is dry and not sweet. Sparkling wines are fermented twice and the Mumm Napa Brut Prestige was fermented in both stainless steel vats and French oak barrels. The wine aged in stainless and wine aged in oak take on different characteristics, So the Mumm Napa well feature a blend of both.The second fermentation, which occurs in each and every bottle, lasts an average of 18 months. That is also the minimum aging requirement in Champagne, France. After the dead yeast is removed from each bottle and the dosage is added to achieve the desired sugar level and acidity, the wine is aged an additional three months before release.This is a Napa Valley Sparkling wine that is very much made in the Champagne tradition. A leading wine magazine gave this Bubbly 91 points and Wine Spectator named #54 in the top wines of 2014, it is a non-vintage so it should be essentially the same wine in 2020. The alcohol content is 12.5%.Mumm Napa Brut Prestige Tasting NotesThe color is a mix of platinum and gold, with plenty of tiny energetic bubbles. The nose is crisp apple, lemon, yeasty bread, light Christmas spice, a whiff of vanilla, peach, and pear, along with dried pineapple bits.This is a delicious Bubbly with bright, but balanced acidity. The flavors are nicely mingled together, on first sip nothing stands out just this tasty stew of flavors.Then on the next sip, there is crisp, but slightly sour cherry, green apple, lemon, pink grapefruit, that salty on lees thing, and a little stone fruit. The mid-palate adds a touch of cream, hard-edged strawberry, and lime.The acidity adds a crispness to this Bubbly, but it does not bite. It will also get you reaching for the next sip.The SummaryThe Mumm Napa Brut Prestige is about half the price of "entry-level" (a weird term for Champagne) Champagne from France, and I think you may be hard-pressed to tell the difference.Expensive Champagne is sublime with extended aging that can last years not months and exotic production techniques. They are a category unto themselves. But,

This week we toast it up and chat with the amazing Melissa Neptune of Josephine's Creme and the amazing Marvina Robinson of Stuyvesant Champagne. About Josephine's Creme My grandmother started making this Creme in her small Louisiana kitchen and began gifting it to the women in her family. I distinctly remember the day this family tradition was passed down to me. During a visit home from attending college in New Orleans, she called out to me, “MELISSA! Get in this kitchen and learn how to make this creme!” I guess she got tired of me always running out AND running to her for more! It never crossed my mind that our family tradition could become an entrepreneurial venture. I began making some of the Creme and gifting it to my friends. My friends loved it. They told others… and they loved it, too. And now Josephine's Creme has grown into a full line of skincare "secrets" that we know you will grow to love! About M. Robinson Growing up, M. Robinson's love affair with champagne began quite humbly as a college student. She and her friends would often pool their limited funds to purchase a bottle of Moet & Chandon, White Star. They frequented a liquor store on Fulton Street and St. James Place within the neighborhood she was raised. They would do the traditional toast, cheers, and proudly sip out of their plastic cups. Although this Bottle of Nostalgia was discontinued, it stoked a love for champagne in Marvina's heart that would burn brightly until this day. M. Robinson desired her own brand of champagne to serve as the private house label for her upcoming champagne bar. In order to achieve that goal, she worked with a vineyard in France to create Stuyvesant Champagne. The first tasting of Stuyvesant Champagne was hosted by Suite 607 located in the Brooklyn Navy Yard. This was the first official tasting in the United States with invited guests. After receiving great feedback from the carefully selected attendees, she was able to confirm the two selections that would become the primary offering of Stuyvesant Champagne; a Rose and a Grand Reserve Brut. One of M. Robinson's fondest memories of champagne occurred in January of 2019 when she visited the famous Les Deux Magots in Paris, France. She sat outside in the cold, under a heated lamp, chatted with a fellow patron, and sipped champagne as they did in the movies. M. Robinson has a zest for life and travels and hopes to bring a taste of home, spice, and culture to the Champagne community. She is one of the few African American women owning a Champagne brand. Her love for her hometown, Bedford-Stuyvesant (Brooklyn, NY), inspired the name of her brand, Stuyvesant Champagne.​ She invites you to raise a glass and toast to the freshness of family and beginnings of a strong and fruitful relationship. Rose Composition: Traditional blend of the 3 Champagne grape varieties from several harvests. Made up of approximately 60% Pinot Noir, 20% Pinot Meunier and 20% Chardonnay for the white wine. A Pinot Meunier-based red wine is added. Bottles: 750 ml To the Eye: The salmon-colored rose enhances the sparkling foam. Nose: The generous bouquet evolves towards notes of raspberry and redcurrant. Mouth: The mouth develops into a taste of fleshy cherry. ​ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

Although limited in availability, English wine is rising in popularity. Climate change, bedrock soil that's similar to Champagne and Chablis, and growers with know-how have changed England from a producer of mainly plonk wine into a viable wine nation, with sparkling wine leading the charge. Source: Decanter   Access in the US is limited, so admittedly this is more of an academic exercise, but in the show we discuss the history, as well as the present, and bright future of UK wine.    After discussing the history (details which can be found here), we get into details of climate, regions, and styles of wines. Here are the show notes:  Climate and land Most of the wine regions in the UK are at 50˚ latitude and higher, making it hard to ripen grapes. Long daylight hours in the growing season, and temperature diurnals, however, lead to slow ripening and the development of aromatics -- all very positive for UK wine.  The weather in the UK wine regions, although warmer and drier than all other parts of the UK, and warmer than it used to be, is still erratic -- with winds, rain, and humidity creating issues during flowering and harvest.  There is limestone chalky soils in Sussex, Kent, Essex, and throughout Southern England – a great foundation on which to grow grapes used to produce sparkling wine   The grape varieties planted: Pinot Noir* 29.7% Chardonnay 28.9% Pinot Meunier 11% Bacchus 6.9% Seyval Blanc 4.2%   A brief caveat:“British wine” and “English wine” are not the same thing!!! A wine can only be called ‘English’ if it is made from grapes grown in England, ‘British’ wine can be made from grapes grown elsewhere, as long as it is fermented and bottled in the UK. Don't call English wine, British wine!    Significant UK Wine Regions: Sussex  In the southeastern corner of England, along the English Channel. The warmest, driest wine region, Sussex is known for high-quality sparkling and still wines.  South Downs is especially of note, with limestone chalk soils and lots of calcareous rock. Bacchus – the cross of a grape made from Silvaner x Riesling with Müller-Thurgau is showing great promise of having floral, apple notes with good acidity  Kent  With ~50 vineyards, “the Garden of England” in southeast England, is known for growing cereal crops, orchard fruit, and other food. Here, the White Cliffs of Dover form the coastline and this area shares the same bedrock as that of Champagne, Chablis and Sancerre. Other unique areas in Kent Greensand Ridge and The Weald between ridges of North and South Downs. The still wines from Bacchus, and exceptional sparkling from Pinot Noir and Chardonnay caught the eye of Champagne house Taittinger, who in 2015 became the first Champagne producer to invest in the UK  Notable producers: Chapel Down, Biddenden, Gusbourne   Essex  Research published in the Journal of Land Use Science  identified 83,000 acres of land in the UK that could be good for vineyards. Essex was cited as the top location. Notable Producers: Dedham Vale, New Hall Vineyards (been around since the 1960s), West Street Vineyard Surrey Second Champagne house investment with Pommery and Hattingley Valley in a partnership. One of England’s largest producers - Denbie’s Estate is here (Elizabeth says it's "meh") Hampshire The home of England’s first modern commercial vineyard. Seyval Blanc and sparkling wine shine here.    East Anglia Norfolk and Suffolk have more clay so denser wines of  Bacchus are showing promise. Pinot Noir and Chardonnay are also grown.    South West England Camel Valley – Cornwall’s largest vineyard is well esteemed UK Wine's Future: The wines are now exported to more than 40 countries including: USA, Norway, Denmark, Sweden, Other Europe, Canada, Finland, Australia, New Zealand, and China There is and will continue to be a push for sustainable farming. The Sustainable Wines of Great Britain (SWGB) certification has 40% of the industry pledged to be more sustainable.   Top producers: Nyetimber, Chapel Downs, Ridgeview (Sussex),  Gusborne, Harrow & Hope, Wiston Estates, Camel Valley Vineyard & Winery, Cornwall   _____________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!    Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople    

Greg La Follette is back on California Wine Country today, with Steve Jaxon. Dan Berger is still away but will be back. It's the first proper show in several months, after many weeks off due to Coronavirus precautions. Greg La Follette runs Alquimista Cellars today and he has been in the wine industry since 1984. Before that he was an early researcher on the Aids virus. He wanted to make wine so he moved from LA to Davis and studied there. His thesis was on how Burgundy winemaking techniques affect mouth feel. "And the rest is history." In 1984 he worked at Simi Winery as a Guest Scientist. Then he worked with André Tchelistcheff at BV and many others, including working for Kendall-Jackson when they called him to bring La Crema back out of bankruptcy. He had a winery under his own name La Follette and then sold it. The new owners wanted to pronounce it "la-foll-ETTE" differently than the way he pronounces his own name, "la-FOLL-ette". Greg mentions that the famous Bob La Follette of Wisconsin politics (a century ago) is an ancestor of his. Alquimista Cellars is his new label but he is using most of the same growers he has worked with before at various stops in his career, including some he has worked with for over 30 years. Greg says the name Alquimista was foisted on him. André was called the alchemist and some people called him that too. It also has the advantage of not resembling in any way the names of his clients. During the Coronavirus madness Greg spent a lot of time in the vineyards tending the vines and taking care of some clients, including one in upstate New York in the Finger Lakes district. They taste a 2018 Alquimista Cellars Lorenzo Vineyard Chardonnay. Their wines are mainly available through their website and wine club subscribers. They are also in a few choice local restaurants, such as Single Thread, Farmhouse Inn and Terrapin Creek. Greg started working with the Lorenzo vineyard in 1993. It is one of the oldest Chardonnay vineyards in the Russian River Valley. Each bottle of Alquimista Cellars wine has unique art work, which has been commissioned from different Sonoma County artists. Greg La Follette says that he feels it is important for him to give back and supporting local artists is one way to do that. They also support the Laguna de Santa Rosa Foundation and others. They mostly make Chardonnay and Pinot Noir but they also make a Pinot Meunier and has brought a 2018 of that. It is a very rare wine, normally a sparkling wine grape, lively and spritely. He also brought the Confluence, a wine made from 3 vineyards. The Pinot Meunier is a table wine, there are no bubbles in this wine. Usually it is used in sparkling wines and was until recently the most planted varietal in the Champagne region of France. Greg describes how his Pinot Meunier is made, by whole cluster fermentation, so each berry is a separate fermentation, and to accomplish this, they actually stomp the grapes with their feet. His kids grew up working in the winery and this was the most coveted job. "It's a fruit riot in the mouth." - Greg La Follette, describing the Pinot Meunier. He does it differently than anyone else. First they load up the fermenter into the pickup truck and they drive to the vineyard. They clip the cluster and gently deposit them into the fermenter. It's a very special pick. Before the end, they taste the Confluence Pinot Noir, a blend from three different vineyards. One is the Lorenzo vineyard, Hawk's Roost Vineyard and  the third the Mes Filles vineyard. All the vineyards that Alquimista Cellars works with are listed on their website at this page. The Confluence is Pinot Noir with some Chardonnay blended in. This is something Greg has done before, some of his most famous and successful wines were reds with Chardonnay blended in. Some winemakers objected but they were overruled because these wines kept winning first place in the blind tastings.

Greg La Follette is back on California Wine Country today, with Steve Jaxon. Dan Berger is still away but will be back. It's the first proper show in several months, after many weeks off due to Coronavirus precautions. Greg La Follette runs Alquimista Cellars today and he has been in the wine industry since 1984. Before that he was an early researcher on the Aids virus. He wanted to make wine so he moved from LA to Davis and studied there. His thesis was on how Burgundy winemaking techniques affect mouth feel. "And the rest is history." In 1984 he worked at Simi Winery as a Guest Scientist. Then he worked with André Tchelistcheff at BV and many others, including working for Kendall-Jackson when they called him to bring La Crema back out of bankruptcy. He had a winery under his own name La Follette and then sold it. The new owners wanted to pronounce it "la-foll-ETTE" differently than the way he pronounces his own name, "la-FOLL-ette". Greg mentions that the famous Bob La Follette of Wisconsin politics (a century ago) is an ancestor of his. Alquimista Cellars bottles with label art by local artists. Alquimista Cellars is his new label but he is using most of the same growers he has worked with before at various stops in his career, including some he has worked with for over 30 years. Greg says the name Alquimista was foisted on him. André was called the alchemist and some people called him that too. It also has the advantage of not resembling in any way the names of his clients. During the Coronavirus madness Greg spent a lot of time in the vineyards tending the vines and taking care of some clients, including one in upstate New York in the Finger Lakes district. They taste a 2018 Alquimista Cellars Lorenzo Vineyard Chardonnay. Their wines are mainly available through their website and wine club subscribers. They are also in a few choice local restaurants, such as Single Thread, Farmhouse Inn and Terrapin Creek. Greg started working with the Lorenzo vineyard in 1993. It is one of the oldest Chardonnay vineyards in the Russian River Valley. Each bottle of Alquimista Cellars wine has unique art work, which has been commissioned from different Sonoma County artists. Greg La Follette says that he feels it is important for him to give back and supporting local artists is one way to do that. They also support the Laguna de Santa Rosa Foundation and others. They mostly make Chardonnay and Pinot Noir but they also make a Pinot Meunier and has brought a 2018 of that. It is a very rare wine, normally a sparkling wine grape, lively and spritely. He also brought the Confluence, a wine made from 3 vineyards. The Pinot Meunier is a table wine, there are no bubbles in this wine. Usually it is used in sparkling wines and was until recently the most planted varietal in the Champagne region of France. Greg describes how his Pinot Meunier is made, by whole cluster fermentation, so each berry is a separate fermentation, and to accomplish this, they actually stomp the grapes with their feet. His kids grew up working in the winery and this was the most coveted job. "It's a fruit riot in the mouth." - Greg La Follette, describing the Pinot Meunier. He does it differently than anyone else. First they load up the fermenter into the pickup truck and they drive to the vineyard. They clip the cluster and gently deposit them into the fermenter. It's a very special pick. Before the end, they taste the Confluence Pinot Noir, a blend from three different vineyards. One is the Lorenzo vineyard, Hawk's Roost Vineyard and  the third the Mes Filles vineyard. All the vineyards that Alquimista Cellars works with are listed on their website at this page. The Confluence is Pinot Noir with some Chardonnay blended in. This is something Greg has done before, some of his most famous and successful wines were reds with Chardonnay blended in. Some winemakers objected but they were overruled because these wines kept winning first place in the bl...

Jacob Leadley from Black Chalk on English Sparkling Wine and Pinot Meunier

Nicole Hitchcock Nicole Hitchcock is our featured guest on California Wine Country with Steve Jaxon and Dan Berger today. She is the winemaker of J Vineyards and Winery. Her colleague Chef Carl Shelton is also here and he has brought several delicious appetizers. Tom Simoneau is also on today's show. The show starts with a cork popping out of a magnum bottle of J Cuvée 20 sparkling wine. This was Tom Simoneau's Sparkling Wine of the Year for 2019 and J Vineyards and Winery was his Winery of the Year. J Cuvée 20 Magnum Tom and Nicole agree that sparkling wines age better in magnum bottles. "We don't mess around at J," says Nicole, about how their wines age gracefully in the bottle. This is a blend of Chardonnay, Pinot Noir and a little Pinot Meunier, which is a rare classic variety of grape grown in Champagne and elsewhere in France and is often used in sparkling wines. Tom says it's similar to Pinot Noir but with a bit more complexity. There is very little Pinot Meunier grown in California, these grapes come from Russian River Valley. She likes the earthy note and red fruit flavors and the fact that it evolves a little more rapidly than Pinot Noir. A sparkling wine producer has to understand a lot of work, starting with the plain wine, then producing the bubbles. Carl Shelton points out that the entire process is done by hand, for the Magnums. They produced about 1000 cases of the Cuvée 20. Dan Berger says it is fabulous now but about 3 years away from being even more fabulous. This wine did spend 3 years on the yeast, but the bottle time is also critical, if your storage is cool enough. Dan has recently found that you don't age these bottles on the side, because the corks will become waterlogged. "Stand 'em up!," says Dan "Lay it Down" Berger. Carl Shelton has brought some cheese with accoutrements, which he describes. This is what they serve every day at J Vineyards and Winery. They try to change the cheese plate about every 8-10 weeks. Whether you take the sparkling menu, the pinot menu or the variety menu, your appetizers will pair with whatever flight you get. It's a tricky choice because each cheese has to go with all three wine selections. They try to have as much cheese from California as possible, but in order not to repeat themselves they also use artisinal cheeses from "off the beaten path." There are many ways to enjoy some food with the wine, at J Vineyards and Winery. Carl Shelton's appetizers. This J Cuvée 20 sparkling wine is a non-vintage wine, as are most sparkling wines. Dan tells about the reserve wines that winemakers keep, in order to blend it into the wine from year to year. This makes the wine more stable but makes it impossible to assign a vintage date (by law, once you have over 5% of the blend from another year). This is a dry sparkling wine, but because of the Pinot Noir in it, has a little more fruity flavor. Dan says you can smell the Pinot Noir right away as soon as you open it. Tom reminds listeners that the local wineries and tasting rooms are open, despite the fires. Next they have the 2015 vintage Blanc de Noirs. This is 93% Pinot Noir and 7% Pinot Meunier. There is a different flavor profile for each of these sparklers. The first one has more acidity, the second was all strawberries and this third one has French and California combined. Carl says it is his favorite wine to pair with because it is so versatile. Some pairings are contrasting, or else complimentary. Their goal is to open people up to the possibilities of what food can do for wine and vice versa. He will taste something in the wine and then he will try to find a food that will bring that to the forefront. They also taste some still wines. J Winery is known for sparkling wines but they also produce still wines, such as the 2017 Chardonnay that they are tasting. This is the Bow Tie Chardonnay from Bow Tie Vineyard in Healdsburg. The Clone Z has a floral quality,

Nicole Hitchcock is our featured guest on California Wine Country with Steve Jaxon and Dan Berger today. She is the winemaker of J Vineyards and Winery. Her colleague Chef Carl Shelton is also here and he has brought several delicious appetizers. Tom Simoneau is also on today's show. The show starts with a cork popping out of a magnum bottle of J Cuvée 20 sparkling wine. This was Tom Simoneau’s Sparkling Wine of the Year for 2019 and J Vineyards and Winery was his Winery of the Year. Tom and Nicole agree that sparkling wines age better in magnum bottles. "We don't mess around at J," says Nicole, about how their wines age gracefully in the bottle. This is a blend of Chardonnay, Pinot Noir and a little Pinot Meunier, which is a rare classic variety of grape grown in Champagne and elsewhere in France and is often used in sparkling wines. Tom says it's similar to Pinot Noir but with a bit more complexity. There is very little Pinot Meunier grown in California, these grapes come from Russian River Valley. She likes the earthy note and red fruit flavors and the fact that it evolves a little more rapidly than Pinot Noir. A sparkling wine producer has to understand a lot of work, starting with the plain wine, then producing the bubbles. Carl Shelton points out that the entire process is done by hand, for the Magnums. They produced about 1000 cases of the Cuvée 20. Dan Berger says it is fabulous now but about 3 years away from being even more fabulous. This wine did spend 3 years on the yeast, but the bottle time is also critical, if your storage is cool enough. Dan has recently found that you don't age these bottles on the side, because the corks will become waterlogged. "Stand 'em up!," says Dan "Lay it Down" Berger. Carl Shelton has brought some cheese with accoutrements, which he describes. This is what they serve every day at J Vineyards and Winery. They try to change the cheese plate about every 8-10 weeks. Whether you take the sparkling menu, the pinot menu or the variety menu, your appetizers will pair with whatever flight you get. It's a tricky choice because each cheese has to go with all three wine selections. They try to have as much cheese from California as possible, but in order not to repeat themselves they also use artisinal cheeses from "off the beaten path." There are many ways to enjoy some food with the wine, at J Vineyards and Winery. This J Cuvée 20 sparkling wine is a non-vintage wine, as are most sparkling wines. Dan tells about the reserve wines that winemakers keep, in order to blend it into the wine from year to year. This makes the wine more stable but makes it impossible to assign a vintage date (by law, once you have over 5% of the blend from another year). This is a dry sparkling wine, but because of the Pinot Noir in it, has a little more fruity flavor. Dan says you can smell the Pinot Noir right away as soon as you open it. Tom reminds listeners that the local wineries and tasting rooms are open, despite the fires. Next they have the 2015 vintage Blanc de Noirs. This is 93% Pinot Noir and 7% Pinot Meunier. There is a different flavor profile for each of these sparklers. The first one has more acidity, the second was all strawberries and this third one has French and California combined. Carl says it is his favorite wine to pair with because it is so versatile. Some pairings are contrasting, or else complimentary. Their goal is to open people up to the possibilities of what food can do for wine and vice versa. He will taste something in the wine and then he will try to find a food that will bring that to the forefront. They also taste some still wines. J Winery is known for sparkling wines but they also produce still wines, such as the 2017 Chardonnay that they are tasting. This is the Bow Tie Chardonnay from Bow Tie Vineyard in Healdsburg. The Clone Z has a floral quality, with jasmine and marmalade. They are open 7 days a week,

Champagner - der Name steht für sich. Synonym für Wohlstand, Exzess und Perfektion. Das Geheimnis dahinter sind die Rebsorten Pinot Noir, Pinot Meunier und Chardonnay. Dazu das einzigartige Terroir, das sehr kühle Mikroklima, der einmalige Kalkgestein... et voilà: eine legendärer Schaumwein ist geboren. Dies ist nur einer der Gründe, weswegen der Name so streng geschützt wird und regelmäßige Rechtsstreits darüber in die Gazetten gelangen. Der Champagner ist ein Mysterium, das viele Weintrinker aber auch Nicht-Weintrinker in seinen Bann zieht. In dieser Podcastfolge nähern wir uns dem Weinland Frankreich von der blubbernden Seite. Wir beleuchten die Region Champagne, sprechen über die Champagnerproduktion und verkosten die drei hier abgebildeten Weine. Dabei erkläre ich euch auch den Unterschied zwischen House Champagne oder Grower Champagne (Marke vs. Winzer). Welchen trink ihr denn lieber? Oder haltet ihr von der "teuren Plörre" etwa überhaupt gar nichts? Lasst es mich wissen und schriebt mir an jan@weinsteinblog.de; bei Instagram @weinsteinpod oder Facebook @Weinsteinpod

The StoryThe Kirkland Champagne Brut is a $19.99 Costco exclusive produced for them by Champagne Janisson of Verzenany in the Champagne district of France. There was a time when a sub 20 buck real-deal Champagne was unheard of, but ALDI, Trader Joe's (I think TJ's French Bubbles has gone up in price) and Costco have all managed to offer pretty enjoyable Bubbly.Janisson is a legit French Champagne House, check out the link above they have an architecturally stunning winery. The Kirkland Champagne is a blend of Pinot Meunier, Pinot Noir, and Chardonnay and the Janisson labeled Bubbly only uses Chardonnay and Pinot Noir, no Pinot Meunier. This indicates that this is a bottling made exclusively for Costco and Kirkland.This also means that this Champagne was sourced using contracted purchased grapes, which in Champagne is far more ordinary than you may think. With the prices that Champagne command you would think that famous Bubbly is sourced from the most exclusive sections of their Estate vineyards. But, most of the most well known Champagne Houses either don't have their own vineyards or only enough land to supply their most high-end offerings.Most people can name maybe ten Champagne Houses, some are so famous that even people that have no interest in wine know their names, but their 100s of Champagne producers. Most have been in business for decades and the average American wine drinker is unaware of there existence. So it does not mean much that you have never heard of Janisson, the reality is you have never heard of 90% of the Champagne Houses. Though finding a new favorite Champagne is fun and is probably the reason Janisson is selling their Bubbly for below market price. It is hard to attract attention when your competition is Icons.As a quick refresher, Champagne differs from Prosecco, because with Champagne after the grapes are pressed and go through fermentation, the wine is aged and then bottled. In each and every bottle a measured amount of yeast and sugar are added, a temporary cork is attached and the bottles' wine continues to age for a minimum of 18 months (Champagne is frequently aged for a longer time).So can a $19.99 Champagne be as good as the more expensive stuff? And the answer is yes, Champagne has extremely stringent rules and regulations governing all aspects of Champagne, from the vineyards to the winemaking process. These measures are designed to ensure quality, corner-cutting is not acceptable. The vineyards are the same vineyards used by the well-known wineries and the winemaking techniques are exactly the same as the other Champagne Houses.Champagne Tasting NotesThe color is platinum with a hint of gold, the bubbles are plentiful. The nose is yeasty, with bright citrus, along with apple, cherry, vanilla, and melon. This is a Champagne with a substantial mouthfeel, it has some weight on your palate. It starts with lemon/lime (the flavor of a soft drink, but not the sugary sweetness), there is a nice salty sensation, followed by green apple, and a hint of stonefruit. The mid-palate adds cashew, dried strawberry pieces, and very dry, tart cranberry. There is an intensity to this Bubbly that you only get from the Sparkling wines from Champagne. The more you look for flavors, the more you find, this Bubbly keeps developing. The acidity is really solid, the flavors have room to unfold and that touch of acid gets you reaching for your glass. The finish is subtle and lengthy.The Summary * I have always said that Bubbly/ Sparkling wine was my favorite category of chea...

For any occasion @champagnehenriot @GHMUMM @ChampagneCollet #champagne #nye #sparkingwine Co hosts : Made Man Maury, Good ol Boy Harmeet, Good ol Gal Denise, and Made Man Bob SIPS  Episode – We managed to butcher every French pronunciation, except for Bob, he's special. In the middle of that less than professional moment, we discuss champagne from G.H. Mumm, Henriot, and Collet. Not just for New Year's Eve, Weddings, but for any occasion, like Tuesday.   We taste, discuss, and rate the following champagne 1-5: G.H. Mumm Cordon Rouge - NV - 45% Pinot Noir, 25% Pinot Meunier, 30% Chardonnay - 3 SIPS G.H Mumm Cordon Rouge Rose – NV -60% Pinot Noir, 22% Chardonnay, 18% Pinot Meunier 3 SIPS Champagne Henriot Blanc de Blanc – NV -100% Chardonnay - 4 SIPS Champagne Henriot Brut Souverain – NV - 50% Chardonnay - 45% Pinot Noir 5% Pinot Meunier - 3 SIPS Champagne Henriot Rose – NV – 50% Pinot noir 10% Pinot Meunier 40% Chardonnay - 4 SIPS Champagne Collet Brut Art Deco – NV  40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier 4 SIPS info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

For any occasion @champagnehenriot @GHMUMM @ChampagneCollet #champagne #nye #sparkingwine Co hosts : Made Man Maury, Good ol Boy Harmeet, Good ol Gal Denise, and Made Man Bob SIPS  Episode – We managed to butcher every French pronunciation, except for Bob, he’s special. In the middle of that less than professional moment, we discuss champagne from G.H. Mumm, Henriot, and Collet. Not just for New Year’s Eve, Weddings, but for any occasion, like Tuesday.   We taste, discuss, and rate the following champagne 1-5: G.H. Mumm Cordon Rouge - NV - 45% Pinot Noir, 25% Pinot Meunier, 30% Chardonnay - 3 SIPS G.H Mumm Cordon Rouge Rose – NV -60% Pinot Noir, 22% Chardonnay, 18% Pinot Meunier 3 SIPS Champagne Henriot Blanc de Blanc – NV -100% Chardonnay - 4 SIPS Champagne Henriot Brut Souverain – NV - 50% Chardonnay - 45% Pinot Noir 5% Pinot Meunier - 3 SIPS Champagne Henriot Rose – NV – 50% Pinot noir 10% Pinot Meunier 40% Chardonnay - 4 SIPS Champagne Collet Brut Art Deco – NV 40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier 4 SIPS info@sipssudsandsmokes.com (mailto:info@sipssudsandsmokes.com) @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 (http://www.cdbaby.com/cd/woodswhitehead2) The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

For any occasion @champagnehenriot @GHMUMM @ChampagneCollet #champagne #nye #sparkingwine Co hosts : Made Man Maury, Good ol Boy Harmeet, Good ol Gal Denise, and Made Man Bob SIPS  Episode – We managed to butcher every French pronunciation, except for Bob, he’s special. In the middle of that less than professional moment, we discuss champagne from G.H. Mumm, Henriot, and Collet. Not just for New Year’s Eve, Weddings, but for any occasion, like Tuesday.   We taste, discuss, and rate the following champagne 1-5: G.H. Mumm Cordon Rouge - NV - 45% Pinot Noir, 25% Pinot Meunier, 30% Chardonnay - 3 SIPS G.H Mumm Cordon Rouge Rose – NV -60% Pinot Noir, 22% Chardonnay, 18% Pinot Meunier 3 SIPS Champagne Henriot Blanc de Blanc – NV -100% Chardonnay - 4 SIPS Champagne Henriot Brut Souverain – NV - 50% Chardonnay - 45% Pinot Noir 5% Pinot Meunier - 3 SIPS Champagne Henriot Rose – NV – 50% Pinot noir 10% Pinot Meunier 40% Chardonnay - 4 SIPS Champagne Collet Brut Art Deco – NV  40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier 4 SIPS info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here:http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

The StoryThe ALDI Monsigny Brut Champagne #3 is a non-vintage $19.99 ALDI exclusive, a blend of 60% Pinot Noir, 30% Pinot Meunier, and 10% Chardonnay sourced from multiple vineyards in Champagne, France. It seems this is a brand name that ALDI owns and in the past several different Champagne Houses supply the Bubbly for ALDI. But it seems, and it isn't easy to be sure, that Philizot et fils has been making these Bubbles since 2012.Philizot et fils are negociants, which means they do not grow the grapes and possibly do not perform the first fermentation on the grapes. That isn't unusual in Champagne, most of the big, famous Champagne Houses do not own their vineyards or if they do have some fields only use those grapes on the most exclusive Bubbly.ALDI in Europe and Australia are far more famous for their value wines than in the US. Their wines often win prestigious awards and Monsigny Brut #3 won the best Champagne award in an international wine festival. In Europe, the Monsigny Brut is known for its low price and for being one of the best Sparkling wines under $50.Is this the same Champagne that won the award? It does not seem to be, the award-winning Bubbly was 60% Pinot Noir, 20% Pinot Meunier, and 20% Chardonnay and while that is only a 10% difference with the Chardonnay and the Pinot Meunier, that does make this a different Bubbly. I asked a winemaker once on why they would add 1% of a grape to a blend and they said everything you do to wine makes a difference. Ten percent of something makes a big difference.Is this a Champagne made for ALDI America and not the same as the European effort? I don't know, but the $20 selling price is attractive and ALDI has an excellent track record with this Bubbly. There are some great reviews online and who knows, maybe the change in the blend (I am not positive these Bubbles are from the same producer) made this Champagne even better than advertised. The alcohol content is 12%.The Tasting NotesThe color is a mix of platinum and silver and the bubbles are plentiful. The nose is crisp and clean, there are scents of cherry, lemon, a nice hint of minerality, a little melon, and lightly floral. This is a well-balanced Champagne, nice and dry, it almost evaporates on your palate. It tastes of tart, sour cherry (not sweet and ripe), lemon cream, a slap of minerality, a touch of crusty bread. The mid-palate adds that salty, nutty "on lees" thing, lime, and soft black cherry (again not juicy and ripe). The acidity is spot-on, enough to let the flavors unfold and enough to get you reaching for the next sip. The finish is full and does not stop.The Summary * I came into this post thinking this, at $19.99, would be ok for a party Champagne, but not for the New Year's Eve toast or any other very special occasion, but I was wrong. * That this version of the Monsigny Brut # 3 wasn't the same Champagne as the Sparkling wine that received all the acclaim in Europe was a red flag, after all, it is 20 buck Champagne. * Now, I do prefer Pinot Noir based Bubbly to Chardonnay-based Bubbles, so I am predispositioned to enjoy this 60% Pinoir Noir Bubbly. But this Champagne is delicious * This is the best entry-level Champagne I have tasted in some time, period. * That you can buy 2 bottles of the Monsigny Brut #3 for the price of a typical entry-level French Champagne is crazy. 

Our Christmas Edition and New Years. We drink Nicolas Feuillatte Brut Reserve and talk with Ste Michelle Exec Jane Degler about this great sparkler. We talk about some of the stores about Jimmy’s sales rep days. We talk about Christmas Eve and Christmas dinner traditions and gifts. Jimmy rants on the word Karma. We talk about Hot Shots and Will Calls from the distributor to end the year. We wrap things up talking about NYE and going to restaurants.

The StoryThe Trader Joe's Reserve North Coast Brut is a Trader Joe's $9.99 non-vintage exclusive and is a blend of Chardonnay, Pinot Noir, and Pinot Meunier. The North Coast AVA consists of Sonoma, Napa, Lake, Mendocino, along with the lesser-known Marin and Solano AVAs. This Bubbly is made for Trader Joe's by Rack and Riddle, a company that specializes in producing Sparkling wine and many of the California Bubbly made under varying Brand names are produced by Rack and Riddle. They also have Sparkling wine sold under their name.The term Reserve doesn't have a legal meaning, Trader Joe's may have a less expensive Califonia Sparkling wine and Reserve means this one is positioned a step up. The TJ's Reserve is made in the Traditional Method, the same production technique as Champagne, meaning the 2nd fermentation (this is where the bubbles are created) occurs in every bottle. A major difference with the Trader Joe's Reserve and Champagne is the 2nd fermentation in France must last a minimum of 18 months and here the 2nd fermentation is 12 months. That is more in line with Cava than Champagne.Brut indicates that this is a dry wine or not sweet. The North Coast AVA is an excellent place to grow these grapes, Rack and Riddle have years of experience making Sparkling wines and Trader Joe's has a history of bang for the buck Bubbly. So why not take a chance. The alcohol content is 12.7%.The Tasting NotesThe color is a pale, clean, clear gold with plenty of bubbles. The nose is crisp and slightly nectar sweet, lemon, green apple, juicy peach, lime, a little brioche, cherry, and pear. This is dry Bubbly with crisp flavors and a bit of an edge. It starts with a mix of green apple and unsweetened lemonade, a salty sensation, a bit of yeasty bread (not too much), and ripe pear. The mid-palate adds ripe peach (again not too sweet), lemon cough drops, and spice. The acidity is well managed, sometimes under ten dollars, Bubbly has the acidity that can bite. The finish is full and does not quit.The Summary The Trader Joe's Reserve North Coast Brut does not have the depth of Champagne, but it is plenty tasty. At $9.99, getting the flavor, but not the depth ain't a bad thing. I am getting jaded enough with Sparkling wine (Champagne and Prosecco are both Sparkling wine) that I am really into Bubbly that has extended 2nd fermentation times (often several extra years), there is something about that extra time that brings out sensational characteristics in the wine. The Bubbly with extended 2nd fermentation tends to get a little pricey, so this solid. but standard Bubbly is really nicely priced. I am of the position that with Bubbles if you are looking for a special bottle for a special occasion find one of those extended fermentation Champagnes, they can be remarkably special wines. If you just want a nice glass of Bubbly/Sparkling wines like TJ's Reserve hit the spot at a great price.

*Julekalenderen kan også ses på YouTube.* Hver dag frem mod juleaften smager vi en ny vin, og vi giver vores vurdering af den. Vi kårer den bedste vin i kategorierne Champagne, hvidvin og rødvin. Skål og glædelig jul! *Til jer der støtter os på 10er.dk: Tusind tak for støtten! Denne julekalender er ikke en del af 10’er, så I vil ikke blive trukket pr. afsnit. Betragt det som en gave - fra os til jer* Gæst: Frederik Ørbeck Vin: 2014 Chevreux Bournazel "La Parcelle", Coteaux Champenois, Champagne, Pinot Meunier, Frankrig. Vinen kan købes hos https://extrabrut.dk/ ——————— Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

Everyone knows Pinot Noir. Most folks know Pinot Gris, aka Grigio. Pinot Blanc has a few die-hard fans even among the general public. But Pinot Meunier, despite its common use in making Champagne, seems to remain the province of wine geeks alone. In this episode, the gang tackles the challenge, when we compare the 2017 Pinot Meunier from Teutonic Wine Company (sourced from Borgo Pass Vineyard in the Willamette Valley of Oregon), with the 2015 Darting Pinot Meunier from Pfalz, Germany. In this episode, we also talk about wine-making techniques and compare the Old-World style of Winemaking, to the New World style, and touch again upon the subject of Natural Wine. I REALLY need to do an episode just focusing on Natural Wine at some point. This also reminds me, I need to reach out to the folks at the fine Natural Disasters for a collaboration on the subject... I digress. A word about tonight's (today's?) grape of the episode: Pinot Meunier.  Also known variously as Meunier, Schwarzriesling, Müllerrebe, and Miller's Burgundy, this grape gets its name (and most of its synonyms) from the flour-like dusty white down which is found on the underside of the leaves; like the result of grinding wheat.  First mentioned by name in the 16th century, Pinot Meunier is what is known in the plant world as a Chimeric Mutation, where different plant genes are expressed in different places.  In the case of this varietal, the inner cell layers are composed of a Pinot genotype which is close to (if not identical to) Pinot noir, but the outer, epidermal, layer is a mutant, distinctive, genotype. I have no idea how this happens, but it is my understanding that the genetics of most Pinot varietals are about as stable as my average mood, and therefore the plant can mutate simply if you look at it in a funny way. Of note: Pinot Meunier is apparently almost one-third of all the grapes planted in Champagne, but the French don't like to talk about this fact and prefer to emphasize the use of Pinot Noir and Chardonnay... though I will say the best Champagne I've ever had was a Grower's Champagne (the Vallée de la Marne Rive Gauche Extra Brut from Bereche & Fils) made of 100% Pinot Meunier, so, uh, take that, popular kids!  Or something? I acquired this bottle of the 2017 Teutonic Pinot Meunier directly from their tasting room in Portland, Oregon, while visiting there last September; the German example was acquired from Lloyd's Liquors, in Prescott, AZ.

After a successful career in the high tech industry, Bernard Lacroute determined that it was time to follow the footsteps of his Burgundy ancestors by growing Pinots. He and his then-wife, Ronni Lacroute, looked for a number of years at land that was suitable for growing Pinot grapes. Then, in January of 1991, they found a cattle ranch that was located just outside of Yamhill, OR with ideal qualities. The ranch in the rolling hills of the Yamhill-Carlton American Viticulture Area (AVA), a region known for growing world-class Pinot noir, was purchased and named after the mixture of Willamette and McKenzie sedimentary soil beneath the property—WillaKenzie Estate. The Lacroutes aimed at making wine that was reflective of the terroir on which the vines were planted. Their desire to form a small, family-owned Oregon winery would shape the development of WillaKenzie Estate as a whole. The first plantings took place in 1992 on south-facing slopes and replaced blackberries and the native pasture and poison oak. Much of the vineyards were planted around untouched stands of Douglas fir, maple, and oak trees. The chosen varieties of grapes planted include Pinot Gris, Pinot Blanc, Pinot Meunier, Gamay Noir, and Chardonnay, but two thirds of the vineyard is dedicated to Pinot noir from mostly Dijon clones, as well as some clones originally grown in Oregon. A second land purchase, 95 acres located among the Dundee Hills, was made in the year 2000. After the volcanic parentage of the soil, the vineyard was named Jory Vineyards. Of the 95 acres of land, only 25 acres of cloned Pinot noir have been planted.

Part 2: Vi slutter sæsonen med Champagne - igen! Denne gang med fokus på hvordan forskellige områder i Champagne kan give forskellige udtryk til vinen. Vi stiller sammen med Frederik Ørbeck derfor skarpt på områderne Côte des Blancs, Aube og Montagne de Reims, og undersøger hvordan terroiret påvirker de forskellige druesorter. Og så taler vi også dosage, fadpåvirkning og generelle forskelle på storhuse og mindre producenter.  * I hvert afsnit af sæson 5 trækker vi lod om et værdibevis på 500 kr. til webshoppen hos Distinto Vinimport blandt jer der støtter os på 10’er.dk. Du kan deltage i konkurrencen på www.10er.dk * Gæst: Frederik Ørbeck Vine: NV Jerome Prévost La Closerie Les Beguines Extra Brut, Montagne de Reims, Pinot Meunier 2009 Fleury Boléro Extry Brut, Côte des Bar, Pinot Noir NV Krug Grande Cuvée 167eme edition  ——————— Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

Hallo und herzlichen Willkommen zum ersten Interview meines Podcasts! Als Abschluss der Mini-Serie zum Thema Schaumwein konnte ich einen der profiliertesten Champagner-Experten Deutschlands für ein Interview gewinnen. Alper Alpaslan hat nicht nur unzählige Champagner verschiedenster Art und Jahrgang verkostet, sondern hat auch sehr profundes Wissen über den Wein und seine Herkunft. Mit regelmäßigen Besuchen in der Champagne spürt er zielsicher neue Trends auf und spricht mit den Praktikern. Wir sprechen zunächst darüber, wie Alper sich in den Bann von gutem Wein ziehen lies und wie er zum hochdekorierten Champagner-Spezialisten wurde. Im Anschluss gibt er uns einen tiefen Einblick in die Champagne, die dort ansässigen Häuser und das gesetzlich vorgeschriebene Handelssystem. Dritter und letzter Teil des Interviews ist ein Überblick welche Arten von Champagner es gibt und was sie unterscheidet. Der Höhepunkt und zu gleich das Finale ist die Verkostung einen sehr süffigen, leckeren Champagner. Alper beschreibt mit mir gemeinsam diese Preis/Genuss-Bombe! Wir haben diesen Champagner im Glas gehabt: Pierre Péters, Cuvée de Réserve, NV, 36€ Bedanken möchte ich mich ausdrückliche für die großzügige Spende bei Nicola Neumann!! Sie hat uns diese ausgezeichnete Flasche aus ihrem Sortiment von Champagne-Characters in München zur Verfügung gestellt. Buchempfehlung: Weil es inhaltlich so gut passt und viele Themen nochmals ausführlich behandelt, möchte ich Euch folgende Zeitschrift ans Herz legen: Falstaff Sparkling Spezial 2018 Ich hoffe sehr, Ihr habt genauso viel Spaß beim Hören wie wir bei der Aufzeichnung hatten. Wie immer freue ich mich sehr über Euer Feedback auf irgendeinen der Kanäle! Genußreiche Grüße Euer Florian (Weinakademiker | Diploma in Wine and Spirits) PS: Wer mich mit einer Spende bei Auphonic unterstützen möchte, kann das hier tun. PPS: Da der besprochene Wein in dieser Episode gesponsert ist, handelte es sich auf Grund aktueller Rechtssprechung um Werbung! Hintergrundinfos und genannte Champagner im Gespräch: Zalto-GläserLouis Roederer, CristalGeorges Laval (Rosé-Champagner)Leclapart, L'AlchimisteLanson, Green Label organic wine SelossePol RogerDom Pérignon, 2009Moet & ChandonKrug, Clos du MesnilVeuve Clicquot, Shipwreck-Champagner (170 Jahre alt)Rebsorten: Chardonnay, Pinot noir, Pinot Meunier, Arbane, Petit MeslierChampagnerChampagne

Trader Joe's Brut Champagne..60% Pinot Meunier 40% Pinot Noir... Family Owned Small Production Real-Deal Champagne.... $21.99

Join Emily and Guen as they get Fizzy-cal with a selection of German Sekt. Why are the Germans (and Austrians) so crazy for a bit of fizz? Join Emily and Guen as they taste and discuss this cheeky under-regulated and often under-rated german sparkling wine. This week's line up is far more glamorous than the cheap sekt you remember from your teens. This weeks' wines are as follows: 2013 Weingut Ökonomierat Rebholz, Riesling Sekt, Extra Brut - Pfalz, Germany 2013 Peter Jakob Kuhn, Riesling Sekt Brut - Rheingau, Germany 2007 Weingut Friedrich Becker, Pinot Meunier Reserve Brut - Pfalz, Germany

Alquimista Cellars' Greg La Follette is back on California Wine Country with Steve Jaxon and Dan Berger today. He has worked with many familiar brands, as winemaker and consultant, but more recently, he has started his own brand, Alquimista Cellars. His wines are all sold direct to the consumer. Dan Berger says that the brand has become “a great underground talking point” and that the wines sell out because Greg made them. First he identifies great vineyards, then applies techniques that are risky but he is a master at the precision he applies to his work, says Dan. At Alquimista Cellars, Greg La Follette uses wild fermentation, and uses dairy tanks that are broad and shallow but that require a lot of hand work. He leaves his wine on the lees a long time, too. “We do a lot of hand work, very old school.” Dan Berger says these wines are especially good for aging. He tells how some Burgundy wines that are 30 or more years old are still good because when they were made they had way more acidity than they needed and they were best left to age. Greg specializes in age-worthy Chardonnays, with the classic Burgundian style flavor. Dan says it could age a minimum of 10 years. Greg says that recently he was enjoying the 2002s from that same vineyard. Dan says that it is a process that most winemakers would never risk, but Greg never has a problem because he knows how to handle it. Steve reads about Greg from the Alquimista Cellars website. He has degrees in plant biology, chemistry and food science and research and experimentation have always been part of his winemaking. He also worked with André Tchelistcheff and he tells about being at the New York premiere of the documentary about him. Dan has found a great number of winemakers who live past the age of 88.  Greg wanted to be a winemaker since he was 17 years old when he would visit wine country with his parents. He had a degree in chemistry and worked in Aids research, then transferred from UC San Francisco to UC Davis and did a thesis on Burgundian winemaking techniques. He describes a Pinot Meunier and how they make it at Alquimista Cellars. They take the tank to the Van der Kamp vineyard at the top of the hill and they place whole clusters right into the tank, they seal it  at the vineyard and take it back to the winery. Dan says that when the fermentation starts, you can feel it on the bottom of your feet. Greg says that each berry is its own fermentation vessel and you can tell when it's time to press because the berries pop like bubble wrap. Barry Herbst calls into the show from Bottle Barn, where they are busy since today is the day before Thanksgiving Day. Dan says that 30-year-old Napa Valley Cabernet Sauvignon has flavors of sage in it, so if you are going to rub your turkey with sage, you could serve that wine with it. Next they taste a Pinot Noir, a 2016 Mes Filles Pinot Noir also from Alquimista Cellars. Dan says it needs at least 10 years in the cellar. Dan says most people won't want to age a wine for that long, so the way to access its fruit flavors is to decant it for 2 to 4 hours.  

It's the annual Thanksgiving/Friendsgiving/Holiday meal that involves turkey and lots of butter episode! This year we cover the basics, as usual, but come up with one cool idea and offer an etiquette tip on something that users keep bringing up!  Please support our sponsors, who help us keep producing the show!    M. GemiGorgeous Italian luxury shoes at 1/3 of the cost!  www.mgemi.com/wine for fifty dollars off your first pair.   Wine Scholar Guild Would you like the master the wines and regions of France or Italy? Embark on one of Wine Scholar Guild's intensive course designed for wine professionals & committed students of wine. Here are our picks!  Appetizers: From Dan Beatty – Anitpasti platter, stuffed mushrooms, olives, italina style cheeses – Chianti, Greco, Soave Cheese platters – sparkling or any budget – Cava, Crémant d’Alsace, Crémant de Bourgogne, Italian sparkling – Ferrari from Trento Hummus, Spinach and artichoke dip, black bean dip – Bordeaux Blanc or Chilean Sauvignon Blanc, rosé (MVP), sparkling rosé   Soup: Most of these wines can go from soup to entree  Butternut squash soup: Sparkling, Alsace Pinot Gris or Riesling Lentils: Beaujolais Tomato soup: Sangiovese, Beaujolais French onion soup: Vouvray, Gewurz, Alsace Riesling, Beaujolais, CdR, Sherry   Holiday meal MVPs: Riesling: off-dry or Alsace or Pfalz, Napa, Spätlese or Auslese from Mosel or Rheingau  Loire: Vouvray – off-dry, dry Chenin Blanc – Saviennieres, dry Chenin American Chenin Blanc: Macari on Long Island, Chappellet in Napa Others: Châteauneuf-du-Pape Blanc, Côte du Rhône Blanc, Priorat Blanc, Rueda from Spain Heavy on greens: (brussels sprouts, spinach): Grüner Veltliner, Sauvignon Blanc, Bordeaux Blanc Fuller Style Burgundies: Chassagne-Montrachet, Mâconnais, Meursault   Reds: You need a medium-bodied red for the meal so the wine doesn’t overtake the food MVP: Cru Beaujolais with a quick side track on Beaujolais Nouveau Beef, lamb, and mushroom: Go for higher tannin wine – Syrah, Cabernet Sauvignon Stuffing: Bordeaux Blanc, Bordeaux Rouge Zweigelt, Côte du Rhône     An idea: A 100% Sparkling Meal Appetizers: Bold flavored sparkling – Pinot Meunier-based especially grower Champagne. Start with a Cava or an American Sparkling that is bolder and richer, fuller in style. Start white Soup: Fuller bodied rosé sparkling – Spanish sparkling wine  Main course: Rosé sparkling, Blanc de Noir  Dessert wine: Demi-sec Champagne or Moscato d’Asti for a fizzy wine that’s a little different   Thanksgiving dessert The BIG RULE: The wine must be sweeter than the dessert! Chocolate: Banyuls or Ruby Port Custard or fruit dessert: Moscato d’Asti, demi-sec, Sauternes (Bordeaux), late harvest Riesling Dessert idea: Ice cream and Pedro Ximenez Sherry as the topping – amazing!!   Final etiquette note: What if you are the only person who drinks good wine at your table? We’ve got the answer!   We are grateful for you! Thank you for listening and supporting us!       Thanks to our sponsors this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   M. Gemi M.Gemi is redefining the luxury Italian footwear market by taking all the things we love about the industry—unparalleled quality, family-owned workshops, and personalized, concierge-level service—and leaving behind the luxury price tag. Many brands that once represented the epitome of quality craftsmanship have abandoned Italy in order to maximize profits—all at the expense of quality, their customers’ wallets and the very craftspeople who helped build their businesses. M.Gemi is Italian luxury made the old way, sold the new way. The result is the highest-quality, handcrafted Italian shoes at a price that clients can feel good about. Go see for yourself how amazing these shoes are at www.mgemi.com/wine for fifty dollars off your first pair.   Wine Scholar Guild  The Wine Scholar Guild offers wine education and certification Wine ScholarTM programs on the wines of France, Italy and Spain (Spanish Wine Scholar Progam launching Summer 2019) as well as in-depth Master-Level certificate programs on specific wine regions such as Bourgogne, Bordeaux or the Rhone. Their wine study and certification programs are available both online and with approved program providers around the world. Wine Scholar Guild students range from wine industry professionals to serious wine hobbyists! Want to master the wines and regions of France or Italy? Embark on one of Wine Scholar Guild's intensive course designed for wine professionals & committed students of wine. Go to https://www.winescholarguild.org  to get more information! Have questions about the course? Email brooke@winescholarguild.org 

Champagne, located in the northeast of France just 100 miles (160 kilometers) from Paris, is one of the most famous wine-producing regions in the world. It is known first and foremost for its sparkling white wines made from three different grape varietals: Chardonnay, Pinot Noir and Pinot Meunier. ***Subscribe to our Channels for more: *** ► YouTube: https://www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: https://itunes.apple.com/us/podcast/bevcast/ ► Stitcher: http://www.stitcher.com/s?fid=233919&refid=stpr

Jacob Leadley from Black Chalk on English Sparkling Wine and Pinot Meunier

Une rencontre passionnante avec Axel Picard vigneron trentenaire aux commandes de la maison familiale depuis 2009. On parle des assemblages de cépages, de vieilles vignes, des contraintes climatiques, du bio tout en dégustant un Millésimé qui ne dit pas son nom mais exprime tout l'apport du Pinot Meunier. Peut être notre épisode le plus "vineux", avis aux amateurs et amatrices! Vin: Picard & Boyer Esprit de Famille

When Marie Doyard says that "Champagne is running through her blood", she's not kidding. Not only was she born in Reims and raised in the region, but her great-grandfather Maurice Doyard was one of the founders of the Comité Interprofessionnel des Vins de Champagne (C.I.V.C.) during World War II. Her parents brought the Jacquart and Doyard estates together - all based in the Côte des Blancs - and when she took over in 2004 she had some dynamic ideas of how to take Champagne Andre Jacquart into the new millennium. On a recent visit to Melbourne I was able to find out more about her journey and about grower-champagne.

Max & Nicky and special guest Jon Lavranos attempt to offer a bilateral analysis of alcohol and alcoholism in and outside of the media. Note: During the recording of this episode, Max made a mistake in listing the third grape varietal of Champagne. He pronounced it incorrectly and meant to say "Pinot Meunier".

Ed Carr is unquestionably Australia's finest sparkling winemaker, but you may not be aware that he has pretty much always had that focus on Australian bubbles. Initially entering the wine industry as a microbiologist (from the milk industry in fact), he found a real interest in the science and process of winemaking. In 1986 he was appointed the sparkling winemaker for Seaview based in the Barossa Valley, where he remained until being offered a position to oversee all sparkling production for BRL Hardy (now Accolade Wines). This was when Arras was conceived of, and through his tireless efforts and a close relationship with Tasmania, he has built it to be one of the finest sparkling producers in the world.

“Remember, gentlemen, it’s not just France we are fighting for, it’s Champagne!” was Winston Churchill’s cri de guerre.  Only gentlemen…what about the ladies? Didn’t he know that, throughout history, women were responsible for making some of the great Champagne houses of France famous? Virginie Taittinger, our guest today, is one of those women! Barbe-Nicole Clicquot Ponsardin gave us Veuve Clicquot, Louise Pommery invented Brut, and Camille Olry-Roederer understood that celebrity and business go hand-in-hand!  Now, Virginie Taittinger has joined the sorority. Her bloodline sparkles. It’s no wonder, as her mother is a Piper-Heidsieck and her father ran Taittinger for 45 years. Trained by the best, Virginie is out on her own, following in those celebrated footsteps, doing what she was born to do - bottling bubbly. After six years aging, it’s time to pop the cork of Virginie Taittinger’s first special cuvée, Champagne Virginie T, a combination of Pinot Noir, Chardonnay and Pinot Meunier. Not only is her champagne delicious, but the packaging is divine. The red-hot box transforms into an ice bucket. Pop the bottle into the bucket with ice and, when the label turns red, it’s ready to drink! We know that Churchill ‘s drink of choice was his Pol Roger. Maybe if Champagne Virginie T, had been around then, he might have switched camps. [content_boxes class="" id="cheat-sheet"] Pop the cork at home with a bottle of your own - Find it in our Liquor Cabinet! [/content_boxes] Pu-pu platters, flaming cocktails and, of course, the original Mai-Tai should evoke just one name: Trader Vic’s, the home of the Tiki Cocktail!  Come back next week to find out how one man named Odysseus found his home, not in Greece, but at Trader Vic’s in the London Hilton Park Lane. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld.  My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)  

This time we address the fascinating terroir, land, climate, and history of Champagne. This is the less-told story of the region, not the one about how the wine is made or the different types you can buy. We hope to show Champagne in a different light. *NOTE: We don't discuss the still wine areas of Champagne, Coteaux Champenois and Rosé de Riceys because they are made such limited quantities and are very hard to find.  What is Champagne? Sparkling wine exclusively produced from grapes grown, harvested and made into wine within the Champagne delimited region, in France. Location, climate, terroir Northern location – Reims at 49.5 and Epernay around 49˚N (US—Canada border) LANDSCAPE:Sloping vineyards good for drainage and intensity of sun exposure  CLIMATE: Cool: average temps of 66˚F/18˚C during growing season – grapes can’t fully ripen (acidic, lower sugar good for Champagne making) Wet, frost risk, low sunlight hours SOIL: Limestone subsoil – mainly chalk, marl, limestone GRAPES: Pinot Noir, Chardonnay, Pinot Meunier Pinot Noir: palate weight and dark berry aromas. Pinot Meunier: acidity, fruitiness. less susceptible to rot Chardonnay - creamy roundness, floral aromas Also permitted, rarely used: Pinot blanc, Pinot Gris, Petit Meslier, Arbane LOCATION/SUB AREAS: 84,000 acres/34,000 ha of vineyard 150 KM/95 miles east of Paris 320 villages, five main growing areas: Cote des Blancs– and particularly the Cote de Sezanne – are where the finest Chardonnay sites are found, outcrop of chalk. Montagne de Reims (chalk) and the Vallee de la Marne (Marl, sand or clay) are ideally suited to Pinot Noir and Pinot Meunier. Aube: Pinot Meunier       History Egyptians and Romans and the hatred of bubbles Champagne's rise to fame: 987, Hugh Capet was crowned King of France at the cathedral Reims. Association of the region with royalty Quality of the wine in the Middle Ages: light red, pale pink or grey, and attempt to use elderberry to darken them Dom Perignon and his REAL contribution to Champagne (hint: he neither liked bubbles nor any other grape apart from Pinot Noir), AKA -- why he rolls over in his grave whenever anyone pops open a bottle of Dom... How the English invented modern Champagne in the mid 1600s. The business of Champagne as it rose in the 1800s, including the story of the French Revolution and Napoleonic Wars The contributions of Veuve Clicquot—Barbe-Nicole Ponsardin with riddling and dosage (sweetness) The Champagne Riots World Wars   Interesting Champagne Facts Chilling Champagne in the freezer will dumb down the aromas. Chill in an ice bath for 15-20 minutes or refrigerate 3-4 hours before serving Younger wine is better colder (8˚ C/46˚F). Older wine is better a little warmer (10˚C /50˚F) The shape and condition of the cork indicates how long the wine has spent in the bottle. Trapezoid shape: young, newly bottled and the cork is still elastic. Tapers at the bottom: cork has been in there longer, older wine. Bubbles: Fizz dies with time