Podcasts about Pinot noir

In this very special live-recorded episode, Jessica visits Balanza Vineyard in the heart of Oregon's Dundee Hills to sit down with Chaly and Kerry Balanza and hear the beautiful love story that became the foundation of their wine journey. From their first meeting on a tennis court in Austin, Texas, to falling in love with Oregon Pinot Noir, and finally planting roots in wine country, Chaly and Kerry's story is one of passion, risk-taking, and a deep devotion to creating community through wine, food, and hospitality. You'll hear how an impromptu vacation turned into a life-changing decision, what it was like to plant their very first vines in 2014, and how they transformed a rugged piece of farmland into the welcoming estate and boutique B&B that now hosts travelers from around the world. Together, they share how their wines—Pinot Noir, Chardonnay, Rosé, and the playful Block Party Pinot—reflect not only the beauty of the Dundee Hills but also the adventurous spirit that brought them here. This is a conversation about love, legacy, and the magic that happens when you take a leap of faith into the unknown Website https://www.balanzavineyard.com/ Instagram https://www.instagram.com/balanzavineyard/

Join Annie and Jimena as they dive into the beauty and craft of Willamette Valley wines with Sara Nkemontoh, a wine director located in Oregon. From the region's signature Pinot Noir to the stories behind some of the local vineyards, the Whine Mamas explore what makes this corner of Oregon so special. Whether you're a wine enthusiast or just love discovering new places, this episode will leave you ready to sip and savor. Wine of the Week: Resonance Pinot Noir

From The Wine Conversation with Sarah Kemp (wine-conversation.com): In our latest 10-Minute Masterclass (actually 12 minutes this month, as there was just too much great information to leave out), Jasper Morris MW, author of “Inside Burgundy,” looks at Making White Burgundy. There are conferences about Pinot Noir, he notes, but White Burgundy isn't talked about enough.Jasper begins by looking at the main grapes, Chardonnay and Aligoté, and relates how Aligoté used to struggle to ripen, but not any more, as he moves on to the ways producers are modifying viticulture to respond to climate change.Picking dates are really vital, he explains: “You can test your grapes one day and discover they are 11.5% alc and say that will be alright for a week, but you come back five days later and they've shot up to 14% alc already – so you've really got to pay a lot of attention.”Most people press whole bunches, but Jasper favours the method where the grapes are crushed before they press them: “The advantage of that is that you get the juice mixing in with the skin more than if you don't crush them,” he says. “I'm convinced that Chardonay is not the ballerina grape that Pinot Noir is. I think it is out there on the rugby field getting deep down and dirty, and you ought to make the wine in that way”.Jasper then examines the role of fermentation vessels, and reveals that many producers are now tending to use larger barrels so there is less wood effect. Producers used not to worry too much about the time and temperature of the fermentation, but today many are looking for shorter fermentations, as long fermentations were thought to be one of the reasons there was premature oxidation in the wines.When to bottle and which closure to use? Classic White Burgundy needs longer in barrel, Jasper states, and discusses the advantages and disadvantages of different closures. He concludes by lamenting that wines are now made to be drunk younger, and advises, “If you have a chance, do drink a 25-35-year-old, even a 50-year-old White Burgundy. Properly stored, it's so magical.”You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy

Four leading physicians from the Healing for the A.G.E.S. community—Dr. Bryan Ardis, Dr. Edward Group III, Dr. Henry Ealy, and Dr. Jana Schmidt—come together to explore cutting-edge, nature-based healing strategies for modern health challenges. Drawing on their collective expertise in naturopathy, detoxification, environmental medicine, and holistic wellness, they discuss how to counteract threats like EMFs, nanotechnology, and “weaponized biology,” while restoring the body's innate healing capacities. The conversation blends scientific insight, spiritual perspective, and practical protocols to empower listeners to reclaim control over their health. Stop being a patient and start being student. Join the A.G.E.S. community of healers today! https://HealingForTheAges.com ___________________You can take advantage of one of the best holistic health conferences anywhere and enter Discount Promo Code – GRIT for 30% off all My EHI Aloha courses and Healing for the A.G.E.S. events and replays by visiting https://myehialoha.org/#GRIT--------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/ SPONSORS FOR THIS VIDEO❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

Send us a textA ten-dollar Pinot shouldn't be this intriguing—and that's exactly why we opened it. We dive into Trader Joe's Reserve Santa Barbara County Pinot Noir 2023 and unpack how a sideways coastline, cold Pacific winds, and transverse valleys conspire to make Santa Barbara a cool-climate haven for Pinot Noir. From thin skins to see-through color, we decode the visual and structural clues that tell you whether a Pinot is honest, balanced, and worth your glass.We share what “classic California Pinot” means in practical terms: ripe cherry and strawberry up front, rough-edged spice in the mid-palate, and that elusive “what is that?” note—tar, crushed leaves, herbs—that keeps you curious. You'll hear how producer know-how (hat tip to Bozzano & Company) and smart sourcing can deliver complexity at value pricing, and why alcohol labeled at 14.5% can still drink seamlessly when acidity and texture line up. Along the way, we challenge the myth that price predicts pleasure, explain how retail costs get set, and make the case for judging wine by enjoyment, not hype.If you're Pinot-curious or Santa Barbara-bound, we've got practical takeaways: ideal serving temp, easy pairings like roast chicken, salmon, and mushroom-forward dishes, and a simple framework for spotting authentic Pinot in the glass. The bottom line: this TJ's Reserve offers real Santa Barbara character without the $40 price tag. If that sounds like your kind of weeknight win, hit play, taste along, and tell us where you're finding the best value bottles.Enjoyed the pour? Follow the show, share with a friend who loves Pinot, and leave a quick review so more value-seekers can find us.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Burgundy guru Jasper Morris MW, author of Inside Burgundy, looks at “Making White Burgundy” in our latest 10-Minute Masterclass. There are conferences on Pinot Noir but Chardonnay doesn't get the same attention. Find out why he believes Chardonnay is more of a rugby grape than the ballerina Pinot Noir, and discover his views on when to pick, fermentation and a lot more.Find out more at: wine-conversation.com

Not only is he outspoken and focused,  Jeff also spent 10 years in Ottawa. He knows well which doors to knock on or kick down.   Jeff has been traveling to the various wine growing regions of BC and learning firsthand the challenges brought by climate and dealing with Crafted in BC wines. We'll talk about the future of specific varietals in BC (Syrah, Riesling, Pinot Noir, Chardonnay and more) Jeff brings comments on "generational opportunities", getting more BC wines on store shelves and all the challenges ahead. He brings strong commentary on Interprovincial shipping and relationships in Alberta. Also,  Jeff reminds us that Wine BC kicks off Fall For BC. Inspiring visitors to explore BC Wine Country. Discover new memories and experiences. Get connected or reconnected to wine country.  Come meet the new voice and face of BC Wine. - Jeff Guignard. www.winebc.com

On todays show Sarah walks the gang and delves into the life and exploits of Rudy Kurniawan, a Chinese-Indonesian wine collector and counterfeiter. Known for his exceptional palate, Kurniawan gained access to high-profile wine circles by purchasing cheap bottles and eventually creating fakes. He made millions through auctions, including a $24.7 million sale in 2006, but was exposed when buyers discovered his wines were fake. Kurniawan was convicted in 2013 and served seven years. Post-release, he continues to host events where he serves both real and fake wines, highlighting the complexities and allure of the wine world. The conversation revolves around wine tasting, with participants discussing their experiences and preferences. Glenn Cox shares a story about his sister-in-law's favorite Pinot Noir and the effort to find it. Speaker 7 talks about the impact of geography on wine taste, mentioning a Spanish wine with a salty flavor. They also discuss Rudy Kurniawan's wine fraud, noting his skill in creating convincing fake bottles. Don't miss it!

Send us a textEver wondered if a $12.99 bottle could deliver the experience of a premium regional wine? Our latest deep dive proves that exceptional wine doesn't always come with an exceptional price tag.The Willamette Valley has earned its reputation as one of the world's finest Pinot Noir regions, with bottles typically starting at $25 and quickly climbing past $40. That's what makes Aldi's Specially Selected Willamette Valley Pinot Noir 2024 such a fascinating discovery. At just $12.99, this wine challenges everything we assume about price and quality in the wine world.Bottled by Precept Wine (the largest independently owned wine company in the Northwest), this Pinot showcases the classic transparency and garnet hue that aficionados look for. But it's the complexity that truly surprises - dried leaves, herbal notes, pencil shavings, black cherry, and cranberry create that quintessential Pinot Noir profile that makes you pause between sips. The mouthfeel balances smoothness with just enough spicy edge to keep things interesting. As one well-regarded online review site noted with its 94-point score: "Buy it, that's all there is to it."The current wine industry downturn (with sales down roughly 10%) has created a silver lining for consumers. Excess inventory and production means premium wines are finding their way to market under store labels at fraction of typical costs. For Pinot lovers or anyone curious about what makes Willamette Valley special, this bottle offers an authentic experience without the premium price tag. It's not "dumbed down" for mass appeal - it's a genuine example of what makes Oregon Pinot Noir special. Try it with your next meal or simply on its own, and discover what happens when great wine regions meet great value. Have you found any exceptional wine bargains lately? We'd love to hear about your discoveries!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Hirsch Vineyards, Fort Ross Seaview AVA, Pinot Noir, the San Andreas Fault and interview with Jasmine Hirsch of Hirsch Vineyards. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Jasmine Hirsch of Hirsch Vineyards.

Is this really Australia’s best wine? The 2024 Thistledown “Charming Man” Single Vineyard Old Vine Grenache has just been awarded Wine of the Year, Red Wine of the Year, and Grenache of the Year at the 2026 Halliday Wine Companion Awards. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos taste and review the $95 Grenache to see if it lives up to the hype. You’ll hear from winemaker Giles Cook MW on what makes this single vineyard McLaren Vale Grenache so special, plus Carlos breaks down how to assess Grenache vs Pinot Noir on colour, nose, palate, and ageing potential. We tackle the “Poor Man’s Pinot” debate, explore the history of Grenache in Australia (Barossa & McLaren Vale old vines), and ask: is this wine really worth $95—or more than $300 on a restaurant wine list? Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme What you’ll learn in this episode: Why Grenache is making a comeback in Australia. How climate change has influenced Grenache’s popularity. The key differences between Grenache and Pinot Noir. What makes the Halliday Wine Companion judging process unique. How to taste Grenache like a sommelier (colour, nose, palate, finish). Featured Wine: 2024 Thistledown “Charming Man” Single Vineyard Old Vine Grenache (McLaren Vale, South Australia). Watch: Halliday Wine Companion Podcast: https://www.youtube.com/watch?v=VhZJshq0FUk This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

In this episode of The Running Wine Mom, host Samantha Cieslinski sits down with the iconic Carli Lloyd—two-time FIFA World Player of the Year, Olympic gold medalist, World Cup champion, and now, mom to baby Harper.From penalty kicks to parenting shifts, Carli opens up like never before. We talk about:The identity shift from elite athlete to new motherhoodHer IVF journey and the strength she discovered along the wayWhy your emotional energy matters—from pregnancy through postpartumHow she's raising Harper with intention (and without pressure to follow in her cleats)Redefining success, building a village, and embracing vulnerability after a career built on toughnessWhether you're a sports fan, a new parent, or just someone trying to figure it out one step (or sip) at a time—this conversation is full of wisdom, humor, and heart.

CLICK AQUÍ Y ENTÉRATE ANTES QUE NADIE DEL CLUB QUE VIENE (REGALO INCLUIDO) https://forms.gle/PHbnNqDKgyiMQpgi8 ¡Click arriba! En el episodio de hoy veremos cómo la bahía —nieblas, brisas y mareas— moldea el carácter de las AVA Carneros y Coombsville, y por qué sin ese frescor muchos vinos de Napa y Sonoma serían otra cosa. Qué pasa en la viña, qué cambia en la uva y cómo lo notas en la copa (taninos, acidez, estilo). Pinot Noir y Chardonnay finos y tensos, Cabernet con traje a medida… y la bahía como directora de orquesta. Viaja y cata conmigo: ¿Cómo “trabaja” la niebla para frenar la maduración y afilar la acidez en Carneros y Coombsville? ¿Por qué Pinot Noir y Chardonnay brillan con la bahía, y qué gana un Cabernet de Coombsville frente a otros Napa más cálidos? ¿Qué pistas sensoriales te chivan en cata a ciegas que hay efecto bahía (aromas, textura de taninos, color y final)? ¿Qué AVAs cercanas reciben más y menos influencia… y cómo cambia el estilo de sus vinos? Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. CLICK AQUÍ para dejar tu email y tener un REGALO: https://forms.gle/PHbnNqDKgyiMQpgi8

CLICK AQUÍ Y ENTÉRATE ANTES QUE NADIE DEL CLUB QUE VIENE (REGALO INCLUIDO) https://forms.gle/PHbnNqDKgyiMQpgi8 ¡Click arriba! En el episodio de hoy veremos cómo la bahía —nieblas, brisas y mareas— moldea el carácter de las AVA Carneros y Coombsville, y por qué sin ese frescor muchos vinos de Napa y Sonoma serían otra cosa. Qué pasa en la viña, qué cambia en la uva y cómo lo notas en la copa (taninos, acidez, estilo). Pinot Noir y Chardonnay finos y tensos, Cabernet con traje a medida… y la bahía como directora de orquesta. Viaja y cata conmigo: ¿Cómo “trabaja” la niebla para frenar la maduración y afilar la acidez en Carneros y Coombsville? ¿Por qué Pinot Noir y Chardonnay brillan con la bahía, y qué gana un Cabernet de Coombsville frente a otros Napa más cálidos? ¿Qué pistas sensoriales te chivan en cata a ciegas que hay efecto bahía (aromas, textura de taninos, color y final)? ¿Qué AVAs cercanas reciben más y menos influencia… y cómo cambia el estilo de sus vinos? Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. CLICK AQUÍ para dejar tu email y tener un REGALO: https://forms.gle/PHbnNqDKgyiMQpgi8

Corruption runs deep within the nefarious medical industrial complex. Grace Schara unfortunately was killed while in the hands of hospital overlords. Nearly four long years after this tragic event, the Schara family's wrongful-death lawsuit and three week jury trial was held to get justice for Grace. Anybody in their right mind who watched the trial couldn't help but believe justice would prevail and there would be a favorable outcome for the plaintiffs. Knowing how unjust and corrupt America's legal system is, the outcome was far from favorable. Our biggest question is, "Who got to the jury?" There's no way big medicine, corporate greed, and compromised courts could allow a victory because it would've imploded the medical establishment. Grace's father Scott explains the final verdict of when big money and a sleeping jury merge.Follow Scott at: https://ouramazinggrace.netYou can take advantage of one of the best holistic health conferences anywhere and enter Discount Promo Code – GRIT for 30% off all My EHI Aloha courses and Healing for the A.G.E.S. events and replays by visitinghttps://myehialoha.org/#GRIT--------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/ SPONSORS FOR THIS VIDEO❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

This week on Wine Crush Podcast, we're spotlighting two very different yet equally captivating Oregon wine stories—Appassionata and Dagger Daisy Wine.Founded with a reverence for patience and craftsmanship, Appassionata is dedicated to the art of aging Pinot Noir and Riesling. With their stunning estate vineyard and elegant tasting room, they embody old-world sophistication rooted in Oregon soil—crafting wines meant to evolve, surprise, and delight over time.In contrast, Dagger Daisy bursts onto the scene with fresh energy and unbridled passion. Their focus is on creating vibrant, approachable, and eminently drinkable wines that capture the joy of sharing a bottle with friends. Bold, lively, and full of heart, they're quickly making their mark on the Willamette Valley.In this episode, we explore the stories, philosophies, and winemaking journeys behind both brands—one steeped in tradition and patience, the other thriving on innovation and energy. Together, they showcase the incredible range of Oregon's wine community.

More than two decades ago, Ireland radically cut corporate taxes and produced an "economic miracle." Now some say Canada should look to the Emerald Isle and perform a miracle of its own. We find out why some people are learning to love Canadian Gamays and Pinot Noirs. And could a proposed takeover of Teck, one of our last mining giants, be a test of the country's newfound economic nationalism?

This week on Wine Crush Podcast, we're spotlighting two very different yet equally captivating Oregon wine stories—Appassionata and Dagger Daisy Wine.Founded with a reverence for patience and craftsmanship, Appassionata is dedicated to the art of aging Pinot Noir and Riesling. With their stunning estate vineyard and elegant tasting room, they embody old-world sophistication rooted in Oregon soil—crafting wines meant to evolve, surprise, and delight over time.In contrast, Dagger Daisy bursts onto the scene with fresh energy and unbridled passion. Their focus is on creating vibrant, approachable, and eminently drinkable wines that capture the joy of sharing a bottle with friends. Bold, lively, and full of heart, they're quickly making their mark on the Willamette Valley.In this episode, we explore the stories, philosophies, and winemaking journeys behind both brands—one steeped in tradition and patience, the other thriving on innovation and energy. Together, they showcase the incredible range of Oregon's wine community.

Send us a textMeg and Mel dive into the groundbreaking Endeavor wine industry report that reveals surprising insights about Australian wine consumption patterns across demographics and regions.• Affluence drives wine purchase more than age, with wealthy consumers favouring Champagne, Chardonnay, and surprisingly, Riesling• Gen Z unexpectedly over-indexes on Champagne consumption despite limited budgets• Tasmania and Western Australia show the strongest loyalty to their local wine regions• The Yarra Valley is experiencing growth while Tasmania faces market challenges despite producing top-rated sparkling wines• Victoria drives wine trends like Pinot Noir and spritz culture that spread across Australia• Queensland shows unique preferences for New Zealand wines and sweeter styles• Prosecco dominates the sparkling category nationwide, particularly from King Valley• Millennials are just now coming into red wine and Champagne as their palates mature and incomes increase• Each Australian state displays distinct wine personality profiles that reveal cultural differencesFind the complete "State of Grapes" report online for more insights into Australia's wine consumption patterns.Follow us on instagram @winewithmegandmel

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

Send us a textThe hunt for affordable luxury often leads to unexpected places. Such is the case with Aldi's Specially Selected Napa Valley Brut, which at $17.99 might raise eyebrows among budget-conscious shoppers—until they taste it.This sparkling wine comes from respected producer Rack and Riddle, the behind-the-scenes maestros responsible for many quality bubblies that don't carry luxury price tags. What makes this offering special is its pedigree: genuine Napa Valley grapes cultivated specifically for sparkling wine production, harvested earlier than their still-wine counterparts, and crafted using the traditional champagne method. While Aldi doesn't disclose the exact grape composition, it likely follows the classic Brut formula of predominantly Chardonnay with Pinot Noir adding complexity and character.The tasting experience punches well above its price class. With bright acidity and refined flavor that could easily be mistaken for entry-level champagne in a blind tasting, this wine delivers tremendous value. While seasoned holiday shoppers might note that California outposts of famous champagne houses sometimes offer similar prices during promotional periods, finding this quality at $18 year-round is remarkable. For anyone looking to elevate their celebration without emptying their wallet, this Napa Valley Brut proves that sometimes, the best values hide in plain sight. Try it alongside appetizers at your next gathering or as an affordable luxury for your weekend wind-down—your palate will thank you while your budget breathes easy.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

It’s Wine Wednesday on The Wake Up Call with Scotch, Tank, and Mandy — proudly sponsored by Bottle Barn Liquors, with three convenient Fargo locations!

On this week's show, we are on location at Mt. Boucherie Estate Winery, tucked into the slopes above Okanagan Lake, offering an upscale yet welcoming wine-tasting experience in West Kelowna. Our guests include Jesse Harnden, GM at Mt. Boucherie, as well as winemaker Jeff Hundertmark, who discusses the wine program and the overall experience you get as a visitor. Also joining us will be Joe Luckhurst, owner and distiller of Luckhurst Farm & Distillery in Kelowna, who stops by with some unique spirits. Grant Stanley is the winemaker and general manager of Spearhead Winery. Stanley will share the latest updates on his Pinot Noir and Chardonnay releases. We wrap up the show with a visit from Allison Moyes, winemaker and general manager of Solvera Wines in Summerland.

主播：Wendi（中国）+ Maelle（法国） 音乐：Les Champs-elysees法国文化丰富多样，今天我们就来聊一聊其中的品酒文化，看一看法国人是怎样有仪式感地品酒的呢？01. What Is Wine Tasting? 什么是品酒？Wine tasting（品酒）其实不止是喝酒，在这个过程中还要去观察（look）、去闻（smell）、去品尝（taste），要动用你的多个感官去体会酒整体的感觉。通常，法国人会从以下几个方面来品酒：1) Appearance (外观): the color, clarity (清澈度), and “legs” (挂杯现象)Legs: the path of the wine as it glides (滑/流下) on the glass, 即酒沿着杯壁流下的痕迹。2) Aroma (香气): what you smell3) Taste (口感): the flavors on your tongue4) Finish (余味): how long the taste stays in your mouth after swallowing (咽下)喝下一口酒后，味道在口中停留的时间长短。所以品酒不是“一口闷”，而是要慢慢“读懂”这杯酒。02. 描述葡萄酒口感的关键词 Key Words to Describe the Taste of Wine1) Dry (干型): not sweet, 酒的甜度较低2) Fruity (果香型): has notes of fruit (果味的香调), like berries (浆果) or citrus (柑橘)3) Bold (浓郁型): full of flavor4) Tannins (单宁): dry, slightly bitter feeling (口干、微涩的感觉) in your mouth5) Acidity (酸度): give the wine freshness (清新感) or sharpness (刺激感)03. Two Common Types of Wine 两种常见的葡萄酒种类We have many different types (种类繁多) of wines，今天我们重点介绍两种最常见的（most common types）：红葡萄酒（red wine）和白葡萄酒（white wine）。红葡萄酒（Red Wine）1) Cabernet Sauvignon (赤霞珠): strong, full-bodied口感浓烈，适合搭配牛排（steak）2) Merlot (梅洛): softer, rounder, easier to drink口感柔和、顺滑，易于入口3) Pinot Noir (黑皮诺): lighter, elegant, a bit earthy酒体轻盈，优雅细腻，带有一丝自然风味。白葡萄酒（White Wine）1) Chardonnay (霞多丽): creamy, buttery, or citrusy depending on where it's from根据不同产地，可能带有奶油、黄油或柑橘风味。2) Sauvignon Blanc (长相思): very fresh, grassy, high in acidity清新爽口，酸度较高，常带有青草或柠檬香气。新手推荐：建议从红葡萄酒梅洛（Merlot）或白葡萄酒长相思（Sauvignon Blanc）开始尝试。They're friendly, not too strong, and easy to enjoy with or without food.04. Five Steps of Tasting Wine 五步品酒法品酒其实有章可循，只需五个基本步骤：1) Look（看）：看颜色、清澈度，不同颜色，比如deep red（深红色）、ruby（宝石红色）、golden（金黄色）等等，不同颜色代表不同的葡萄品种和年份。2) Swirl（摇）：轻轻地转动酒杯，可以释放出更多香气（release aroma）。3) Smell（闻）：Stick your nose in the glass! 将鼻子靠近杯口，尝试辨别果香、香料（spice）或木香等气息。4) Sip（尝）：Take a small sip (小啜一口) and let it cover your whole tongue (让酒液覆盖整个舌头)，感受其口感与结构。5) Reflect（回味）：Is it sweet? Acidic? Smooth? Does the taste stay or disappear quickly? 可以回味一下酒的甜度、酸度，以及它的余味是否悠长。以前可能从未留意过葡萄酒的风味（taste）和质地（texture），但一旦开始关注（once paying attention），葡萄酒就不再只是一种饮品，而成为一种体验（experience）。05. Wine Culture in France vs. China 中法葡萄酒文化差异In France, wine is part of their daily life. It doesn't always appear in fancy occasions (不总是在高大上的场合). 人们会在午餐、晚餐或与朋友小聚时随意地（casually）喝上一杯。人们会搭配或是选择符合心境和氛围（fits the mood）的酒——重要的是匹配。It's about matching.而在中国，葡萄酒一般会出现在具有“仪式感”的场合，并且选酒时价格也常常成为重要标准。品酒不一定是一项“fancy”的活动，而是一个可以慢慢学习、慢慢享受的过程。不论是在法国的葡萄园还是在北京的晚餐桌上，wine is really about slowing down and paying attention to the moment (专注于当下的体验)。下次当你端起一杯葡萄酒时，记得：swirl, sniff, and sip with confidence!（摇晃、轻嗅、然后自信地品尝！）欢迎在评论区留言分享：Which wine would you most like to try?你最想尝试哪一款葡萄酒呢？

Wine: Tiki Single Vineyard Pinot Noir Rosé 2024, North Canterbury RRP from $26.00 A distinctive colour with hues of orange and red that leads to a bouquet of ripeness and freshness, complexity and style. A sense of site with stone and mineral then red tea and roses, raspberry along with some tropical fruit ideas. A satin touch with a backbone of acidity and red berry fruit flavours. The wine has no tannins yet plenty of mouthfeel and crunch. Well made with best drinking from 2025 through 2027. The season: 2024 was an excellent season for the vineyard overall in Central Otago. It was the only region in NZ with an above average yield, all the winemakers I spoke to were very happy, just hoping the sell as much wine as possible. The food: Rosé works remarkably well as a complement to most fare, some specific dishes that suit rosé well include: cheese boards that include lots of fruit like figs and fresh apricots, strawberries and plum sections; Minestrone soup; Poached flaky white fish dressed with butter and capers, or Christmas Day champagne ham. Please don't overchill Rosé – best serving temperature should be 10 – 12 Celsius LISTEN ABOVE See omnystudio.com/listener for privacy information.

Featured Wine: 2023 Rosé of Pinot Noir by Cramoisi Vineyard In this episode of The Wine & Chisme Podcast, host Jessica Yañez sits down with Rose Gutierrez, a passionate Latina leader, to talk about authenticity, courage, and the power of using your voice. Rose shares her journey of navigating spaces where Latinas are often overlooked, how she embraced her identity, and the lessons she's learned about showing up unapologetically. Pour yourself a glass of wine (or water in a wine glass, like Rose!) and join us for an honest, empowering conversation filled with laughter, wisdom, and chisme. What you'll hear in this episode: How Rose found strength in embracing her Latina roots The importance of representation and mentorship for women of color Navigating professional spaces while staying true to yourself Why vulnerability is one of the greatest tools for connection Practical advice for anyone ready to own their story Whether you're here for the wine, the chisme, or the inspiration, this episode will leave you feeling seen and motivated. Website: r3gfilmzstudio.com Instagram: @r3gfilmz

Join Central Coast winery ambassador Wendi Hammond as she interviews winemaker Greg Brewer on his newest item, Ex Post Facto Pinot Noir.

Gamay may not be the grape you run into every day at the wine shop, but it deserves a permanent spot on your radar. It's versatile, food-friendly, and usually more affordable than its Pinot Noir cousin. And yet, it's got this undeniable charm—that little “extra button unbuttoned” energy that makes you want to lean in closer. Sommeliers call it their “secret weapon,” partly because it plays so well with food, and partly because it brings joy without demanding all the attention in the room.Tonight, we wanted to share with you a favorite from our cellar. Sourced to bring wines from far-flung villages in Europe, Mary Taylor brings wines made with care and intention to your table. Take a chance on something new or your tried-and-true favorite and sip along with us. Support the showCONNECT WITH US: You can follow and message us on Instagram @joinblackthorn You can also reach out via email - gather@joinblackthorn.com If you want to help support the show and get extra content every week, you can subscribe for $5 a month and get a monthly bonus episode in your feed just for subscribers. Finally, we're more than just a podcast! We are an online wine club, a secret wine society and more. Discover the world of Blackthorn at www.joinblackthorn.com Cheers and thanks for listening!

Send us a textEver wonder if you're overpaying for sparkling wine? That's exactly what crossed my mind while sipping the surprisingly sophisticated Peaks and Tides Sonoma Brut from Aldi. At just $13.99, this California sparkler challenges everything you think you know about budget bubbles.I stumbled upon this gem during a routine Aldi visit, excited to discover several new wines after months of unchanged inventory. Made by Rack and Riddle—the custom sparkling specialists behind many premium California bubblies—this Sonoma Brut immediately stands out with its pedigree. While Aldi's Peaks and Tides label has offered Chardonnay and Pinot Noir before, this sparkling version raises the bar significantly.From the first sip, I was struck by its balanced character: subtle fruit flavors that don't overwhelm, refreshing acidity that invites another taste, and enough complexity to actually contemplate what's in your glass. That's rare in a sparkling wine at this price point. It maintains the proper dry character expected in a brut, without any cloying sweetness. As I continued tasting, one thought kept surfacing: "Why would anyone pay three times more for Champagne when this delivers such satisfaction?" Modern winemaking has become the great equalizer, allowing for exceptional quality at accessible prices.With the holiday season eventually approaching, consider grabbing a few bottles now while supplies last. Unless you're a dedicated Champagne aficionado, this $13.99 Sonoma sparkler will likely provide equal enjoyment while stretching your celebration budget significantly further. Have you found any surprising wine values lately? Share your discoveries and let's toast to finding luxury experiences without the luxury price tag!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Text the ShowThe San Luis Obispo Coast AVA captures the full influence of the Pacific Ocean, making it cool socially and climatically. Invest a few minutes into understanding why the SLO Coast needed to be its own AVA and why you should be buy and sell its wines.

The wines of the Monterey Peninsula, and particularly those of the Carmel Valley, are exquisite. It is always just so interesting to have the some grape grown in different parts of the world and be so different...soely on the location and environmental influences of the vineyard. When tasting Bernardus wines, you taste complexities entirely different than anywhere else in California. These wines are something special and Jim McCabe is responsible. I also had to alert him to the famed folk guitar store, McCabes in Santa Monica. You might say Jim McCabe's side hustle—building guitars—makes him a craftsman twice over, but it's his day job as winemaker at Bernardus Winery that will have you tuning your curiosity to new frequencies. In this episode of Wine Talks, I invites you to uncork not just bottles, but the entire lived experience of crafting wine in California's stunning Carmel Valley. You'll learn why great wine isn't just about the grapes, but the ebb and flow of history, land, and a willingness to embrace both tradition and careful, gradual innovation. Jim doesn't just talk barrel aging or fermentation science; he brings you to the heart of winemaking's enduring mysteries—the art of blending picks from different harvest moments, the challenge of warding off smoke taint during wildfire years, and the ever-changing dance with nature that means no two vintages are ever the same. What does it take to draw younger generations to honest wine when technology and taste are shifting faster than vines grow? Jim and I candidly dissect the battle between old-school storytelling and the rise of social influencers, while reflecting on the timelessness of grassroots, word-of-mouth enthusiasm. Along the way, you'll pick up on the slow, patient work behind the scenes—why relationships with grape growers matter, why incremental rather than drastic change is key, and how history and tradition shape every bottle. By the end of the conversation, you'll come away with more than the technical notes of Bernardus' famed Pinots and Chardonnays; you'll understand the emotional charge that a simple sniff of a great wine can trigger, and why, whether you're a seasoned sommelier or new to the wine world, this is a craft that always keeps you guessing, learning, and savoring just one more glass. Bernardus Winery Website: https://www.bernardus.com Hotel Amarano Website: https://www.hotelamarano.com McCabe's Guitar Shop Website: https://www.mccabes.com   #winepodcast #CarmelValley #MontereyPeninsula #BernardusWinery #PaulKalemkiarian #JimMcCabe #winemaking #wineindustry #boutiquewineries #winemakerstories #winehistory #vineyardmanagement #wineinfluencers #socialmediawine #SauvignonBlanc #PinotNoir #Chardonnay #winetourism #winetasting #winetrends #mccabesguitarshop    

Few names in Burgundy command as much admiration as Domaine Faiveley. Founded in 1825 and now led by seventh-generation Erwan Faiveley, the estate has become a benchmark of excellence for Pinot Noir and Chardonnay. From its historic home in Nuits-Saint-Georges to its grands crus across the Côte de Nuits and Côte de Beaune, Faiveley represents the very soul of Burgundy.  In this episode, Erwan reflects on nearly two centuries of family stewardship, exploring how Domaine Faiveley continues to balance tradition with innovation in an ever-changing world. We discuss the artistry of vineyard management, the lessons of history, and the evolving challenges of climate and culture that shape Burgundy today. Listeners will gain insight into some of Burgundy's most iconic vineyards, from Corton to Bâtard-Montrachet, and the philosophy that underpins wines celebrated worldwide for their finesse, structure, and longevity. This conversation is more than an interview—it is an extraordinary opportunity to hear directly from one of Burgundy's most prestigious Domaine, a family whose legacy defines the timeless pursuit of great wine.    For more information about our Podcast, visit us on the web: https://readbetweenthewines.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia   Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines 

How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? Mount Etna is a perpetual baby in terms of its vineyard soils; constant rejuvenation of the soil through ash and lava impacts the vine's health and the resulting grape characteristics. The lava flows are centuries old and vary widely. So, how would a producer choose one flow over another for planting? How does Mount Etna still have pre-phylloxera vines that are over 200 years old? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why did Ben find Fabio Costantino of Terra Costantino such a fascinating and emblematic person from Etna's wine community? What is the landscape of Mount Etna like, and what makes it unique and beautiful? How do producers on Etna choose which lava flow to plant on? What does it look like to grow grapes in a place as fertile as on Etna? How do Etna wines compare with other volcanic wines? Are field blends of different grape varieties still common in Etna's vineyards? How does Nerello Mascalese compare to Pinot Noir grapes? Why is Nerello Cappuccio mostly used in blends rather than as a single varietal wine? How does Carricante, Etna's signature white grape, develop the kerosene or petrol aroma often found in aged Riesling? What were some of the oldest vines Ben has seen on Mount Etna? How can you get the most out of a trip to Etna? Who would Ben love to share a bottle of wine with?   Key Takeaways How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? It's very, very fertile and you can plant just about anything. The vines are only part of that biodiversity. You can put a grafted vine selection, masala, cutting from your own vineyard into the earth. What it taps into will sort of define what that vine will be. We see 95% of the vines take because the soil is so fertile. Mount Etna's lava flows are centuries old and vary widely. How would a producer choose one flow over another for planting? Sometimes it's a simple budgetary decision or a farming decision, whether to take over an old vine vineyard or to buy something and replant new vines, whether you want to face the contours of the mountain, or if you want to ease into it with tractor or some sort of mechanized labor, not that many producers do much more than use a tractor in the vineyard, it's very difficult to use heavy machinery on it, and everybody harvests by hand. But certain contrada, certain lava flows, the age of the soil, the slope, east, north, south, they have different flavors. They have different spices, and it's all that lasagna layering of the mountain. It has its own style. How does Mount Etna still have pre-phylloxera vines that are over 200 years old? On Etna, we don't have a lot of clay. So we do have these very, very old vines. The soils need about 3% clay to incubate phylloxera over the winter. And so the soil isn't old enough to have that much clay in it. There's also the snow up at elevation, so it's just inhospitable to the louse. But the oldest vines that I've seen are either Nerello Mascalese or possibly Minnella. The trunks can get really, really big. They can get really long. They look like they're prehistoric.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/353.

Tonight, we are blind-tasting three Pinot Noir wines. All three wines are from the United States, but are priced very differently.Pinot Noir is a medium-bodied, high-acid, fruit-forward wine.Pinot Noir from Oregon is typically more in the Burgundian Style. California Pinot characteristically has a little greater ripeness and spice.Here are our three wines for tonight.Tonight, we are enjoying:2021 Firesteed Pinot Noir. This wine comes from Oregon and was purchased at Costco for $9.99, but I see it online for closer to $13. Reverse Wine Snob says it has aromas of black cherry, baking spice, touches of cranberry. The grapes are sourced from around the state of Oregon. Aging took place in a combination of small French oak barrels and larger stainless-steel tanks. Approximately 15% new French oak. The winemaker says it has red fruits, earthy notes, and toast. Silky tannins complement the long lingering finish of spice, vanilla, and French oak. 2022 Stoller Pinot Noir from the Willamette Valley, Oregon. This was purchased from Wall to Wall Wine for $23.99. 3.59 pH. No more than 15% in oak. This wine gets an 89 rating from the Wine Enthusiast. It says a dusty black cherry aroma dominates faint traces of earthy oregano and citrus. Invigorating acidity overshadows silky tannins. Blackberry and walnut flavors joined by a note of dark chocolate, green tea and lemon. 90 from Vinous.2022 Three Sticks Pinot Noir. I purchased this from the winery for $75. All of the wine goes through malolactic fermentation and is aged in 100% French oak (44% new) for 15 months. The wine has a pH of 3.4.We both gave all three wines a thumbs up. Denise gave the Three Sticks Pinot Noir a 5 rating, but still enjoyed the other two. I actually liked the Stoller the best, but gave a 4 rating to both the Stoller and the Three Sticks. It really depends on your preference in wine. The Three Sticks is much heavier oaked, spicy, and with darker fruit flavors. The Stoller is the complete opposite being very subdued and very balanced. Next week, we will be exploring more hybrid wines.

Ok, in this episode, all hell breaks loose! It starts out innocently enough - an introduction to the Spanish wine Mencía, a quick interview with a real listener, some wine in the news this week, but once we hit the second tasting, pure chaos. Proof that our tastings are real, and that our podcast is unrehearsed and, frankly, when we get to the tasting section, unpredictable. You have to listen to the very end to get the full experience. But, we digress. If you don't know the wine Mencía from the Galicia region of Spain, then it's time to get on board. Often compared to Pinot Noir, Gamay, or Cabernet Franc - which it was originally thought to be a clone of until DNA tests proved otherwise - it is a medium bodied, fruity, gastronomic wine (a fancy way of saying that it is meant to be drunk with food). Listen in to find out more about this wine, and lots of other crazy stuff. Wines reviewed in this episode: 2021 Vinos de Arganza Lagar de Robla Premium Mencía, 2019 Losada El Pájaro Rojo MencíaSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In dieser Episode von Genuss im Bus spreche ich mit Simon Hornstein vom Seehaldenhof in Nonnenhorn. Wir blicken auf seinen Werdegang – vom Staatsweingut Meersburg über Geisenheim und die Steiermark bis zum Praktikum bei Fürst – und sprechen über seine heutige Arbeit mit Chardonnay und Pinot Noir. Ein zentrales Thema ist die geschützte Ursprungsbezeichnung (g.U.) für den bayerischen Bodensee, die Simon gemeinsam mit seinen Kolleg:innen vorantreibt. Es geht um Gemeinschaft, Visionen und die Suche nach einer regionalen Identität, die erst am Anfang steht. Außerdem verkosten wir aktuelle Weine – darunter den Nonnenhorner Ortswein Spätburgunder 2022 und einen Chardonnay, die beide zeigen, welches Potenzial die Region hat.

We are changing our show tonight, but we still have you covered with wine information.Tonight we are going to taste and learn about Gamay.Gamay is known for being a light-body and fruit-forward wine with low tannins. It typically has cherry and raspberry fruit flavors, and earthy and floral notes. Acid is typically medium to high.Duke of Burgundy banned Gamay in 1395 because he believed it to be an inferior wine, but it remained and continued to be grown in the southern Burgundy region of Beaujolais. This is the most famous region producing Gamay, and now is responsible for about 75% of all of the Gamay wine in the world. Our wine tonight comes from the Loire Valley where is it also grown in the central regions of the Loire. It is also being grown in parts of Canada, Oregon, and New Zealand. Gamay pairs well with soft cheeses, chicken, turkey, salmon, and mushroom dishes. Serve slightly chilled at 55-60 degrees.Here are our three wines for tonight.Tonight, we are enjoying:2021 Le Rouge E'Ici et E'Ailleurs Saint Pourcain, Loire Valley. I purchased online and you can still find it for $18.00. It is produced by Domaine des Berioles. The winery is biodynamic and it is made with 100% Gamay grapes. It has 12.5% alcohol.This wine was average, I liked it but nothing I would go out an purchase again. We both rated it a 3. I did like the earthiness, but had an overpowering cherry taste. Next week, we are testing ourselves and the wine industry. Does price equal quality? We are going to taste three very different-priced Pinot Noirs and see if price equals enjoyment.

I have been hanging around the South Bay beaches since my youth. Maybe you caught my Instagram posts about how that happened. As a family, we spent much of our time in Hermosa Beach; I love the SoCal beach culture. There is an established group of restaurants under the moniker of Chef David Slay. He is a bit of an anomoly in that he has been a chef since his 20's (so well established in that sense), but at the same time, a rising star (usually an accolade for chefs just starting their career). Our conversation was fluid and full of insights. I have to say, sitting down with Chef David Slay for this episode of Wine Talks was a real eye-opener—and honestly, a relief in a business that's changing faster than most of us care to admit. We met up down in Hermosa Beach, a little outside my usual zone, which always seems to lend itself to looser conversation. There's no pretense with David; what you see is what you get, and that made for an episode full of straight talk. We kicked things off on common ground—hot yoga, of all things. You'd think two guys from the food and wine world would bond over Burgundy or beef carpaccio, but no, it's sweating it out in the same studio, talking about how houses and restaurants are being remodeled and how somehow, hot yoga becomes as much therapy as exercise. There's something grounding about that, and it set the tone for the rest of our conversation. What I appreciate about David is his clear-eyed view of the industry. He doesn't look at the shift in wine preferences or restaurant trends with nostalgia or bitterness. Instead, he recognizes that consumer tastes have changed, and he's made it a point to adjust right along with them. “I make wine for what the consumer wants, not for what my taste is,” he says—and you can tell he means it. That's rare. For some in the business, adapting is an insult to tradition. For David, it's just good sense. He describes older guests coming in with big Italians and Bordeauxs, while younger tables are ordering orange wine and lower-alcohol options. Rather than resist, he's leaned in, updating his own winemaking and keeping his wine lists relevant. David also spoke candidly about the business realities—shrinking wine lists, higher prices, and changing buying habits. The days of bragging about a 350-bottle inventory are gone; he's pared it down to 150 because that's what works now. What isn't moving gets cut, and what sells gets the spotlight. He's refreshingly honest about costs, average bottle prices, and even how certain cult wines just don't have the cachet with younger drinkers anymore. Running restaurants, building a wine brand, and surviving the post-COVID landscape takes more than passion. David's approach—focus on quality, pay your people right, and stay involved every day—seems to be the formula. I especially respect how he talks about his crew; he'd rather pay a dishwasher above the norm and keep staff long-term than deal with constant turnover. It's practical, but it's also the right thing to do. When we talked about food and wine, he's got the same data-driven but thoughtful outlook. He doesn't buy into the old dogma about pairings; instead, he sees the restaurant as a place where anything goes, as long as the customer has a good experience. Honestly, it was one of those episodes that reminded me what I like about this business—the moments where you drop the sales pitch and get real about what's working, what's not, and what it means to stay relevant without selling out. David Slay is exactly the kind of guest that keeps me hungry for the next conversation. Arthur J Website: https://thearthurj.com/ Slay Restaurants (Slay Steak & Fish House, Slay Italian Kitchen, Slay Hermosa, Fête French Bistro) Website: https://slayrestaurants.com/ Dragonette Cellars (mentioned as a Pinot Noir and Chardonnay producer) Website: https://www.dragonettecellars.com/ Daou Vineyards (DAOU Family Estates) Website: https://daouvineyards.com/ Caymus Vineyards (Wagner Family of Wine) Website: https://www.caymus.com/ Silver Oak Cellars Website: https://www.silveroak.com/ Phelps Insignia (Joseph Phelps Vineyards) Website: https://www.josephphelps.com/ Wine of the Month Club Website: https://www.wineofthemonthclub.com/ Greystone (The Culinary Institute of America at Greystone) Website: https://www.ciachef.edu/cia-california/ Chez Panisse (Alice Waters' restaurant, mentioned in context) Website: https://www.chezpanisse.com/ Moza (Osteria Mozza, Nancy Silverton) Website: https://www.osteriamozza.com/ Chateau Bailly (Château Bouscaut in Pessac-Léognan was likely meant, context: internship in Pessac-Léognan, Bordeaux) Website: https://www.chateau-bouscaut.com/   #winepodcast #restaurantindustry #ChefDavidSlay #PaulK #ManhattanBeach #HermosaBeach #winetrends #wineandfoodpairing #winelist #GenZWine #CaliforniaCuisine #restaurantbusiness #wineconsumption #hospitalityindustry #Frenchcooking #seasonalingredients #wineclubs #winebusiness #SlayWines #cheflegacy

https://www.flaneurwines.com/ In this episode, Rob and Scott review a low production Pinot Noir from Oregon by Flaneur Wines.  Will they seek out more of this wine, or will they be glad the production is low?  We shall see...on The Wine Vault.

In this Five Questions episode of the Vint Wine Podcast, we sit down with Jeremy Seysses, co-owner and winemaker at the iconic Domaine Dujac in Burgundy. Jeremy shares what sets his wines apart in a region full of celebrated Pinot Noir, offering insight into his whole-cluster fermentation approach and its impact on aromatics and texture. We explore his inspirations beyond Burgundy, from Northern Rhône Syrah to the deep-rooted traditions of Piedmont, and hear stories of memorable vintages—from the relentless challenges of 2024 to the benchmark 2005 harvest. Jeremy also reflects on building a new winery, upcoming vineyard acquisitions, and how a sense of place shapes both his work and his friendships across the wine world.

For Episode 78 of Read Between the Wines, we head to the Okanagan Valley to visit Quails' Gate, one of Canada's most iconic wineries. Host Pierre Ferland sits down with Rowan Stewart, who shares the story of his family's four generations of farming and their pioneering role in BC wine. From early Pinot Noir plantings to cutting-edge vineyard technology, Quails' Gate has always been a leader in shaping the region. But the past two years brought disaster. Back-to-back frost events wiped out almost the entire vineyard, erasing decades of work in just a few freezing nights. Instead of waiting for help, the Stewart family acted fast. They created Field and Flight, a bold project sourcing grapes from across the Pacific Northwest to keep their spirit alive. More than survival, it became a story of resilience and creativity. Rowan reflects on the land, the challenges of climate change, and the emotional side of winemaking. This episode is about more than vines and clones—it's about family, perseverance, and the future of Canadian wine. For more information about our Podcast, visit us on the web:  https://readbetweenthewines.com  Follow us on Instagram:  https://www.instagram.com/betweenthewinesmedia  Connect with us on LinkedIn:  https://www.linkedin.com/company/read-between-the-wines   

¿Qué tienen en común un vino del Alto Adige, un Malbec del Valle de Uco y un Pinot Noir del Valais suizo? Todos nacen entre montañas... y eso los hace muy especiales. Hoy, vamos más allá de la altura; hablamos de cultura, geografía extrema y una lucha diaria contra la naturaleza.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

The Iowa State Fair has been included on the New York Times list of places to see before you die, in a travel book about places to visit in the US and Canada, and one of the top experiences for every Midwesterner by Midwest Living magazine. It was also listed as the #2 choice for summer fun in America by USA Weekend in 2004.Here are some things you will see at the fair. Biggest boar, super bull, biggest pumpkin, lots of food, funny t-shirts, musical acts, Iowa craft beer tent, funny contests (hog calling, husband calling, twin look-alike, cow-chip throwing), and also the Iowa Wine Experience. Too many to mention. For the day we attended, I printed out a list of activities, it was 15 pages long. Several thoughts on the Iowa Wine Experience. First, it is atop a large hill. For those unfamiliar with Iowa in August, it is hot and humid. However, once you reach your destination, you are treated to a great view of the entire fairground and much of the City of Des Moines. Very beautiful! In addition to the view, we relaxed at a table under a tree while a nice breeze offered some relief from the heat and the music from a nearby band could be heard. It was very peaceful and relaxing even with the activities of the fair.For those who drink wine only from a perfectly matched crystal wine glass, this is not for you. Small plastic cups are used to serve the wine, and the wine may not be served at its respective perfect temperature. However, sampling the different wines was fun and I enjoyed the Sangria Slushy. Here is a recap on some wines you might want to taste. If you like a sweet white wine, the Fireside Winery's https://www.firesidewinery.com/ Blu won a Best of Show for Sweet Wine and the overall Governor's Cup. We tried it and found it to be complex and well-balanced, but a little too sweet for our liking.If you prefer a dry red wine, try the Oscar Carl Vineyard https://oscarcarlvineyard.com/ Marechal Foch Reserve.If you like dry white wine, try the Jasper Winery https://www.jasperwinery.com/ Seyval Blanc. It comes in either an un-oaked or oak-aged style.Tonight, we are enjoying the: Un-oaked Seyvel Blanc. You can order this from the winery for $16.00. It is a crisp white wine with citrus, green apple, and pear flavors. Nice summer sipper.This wine was great for a warm-weather sipper. It is fruit-forward and crisp. We both gave it a 3 rating and would suggest giving it a try.Next week, we are testing ourselves and the wine industry. Does price equal quality? We are going to taste three very different-priced Pinot Noirs and see if price is relative to the quality.

Imagine owning a vineyard that is considered one of the very best in the U.S. How would you feel if it were chosen as one of the Top 30 vineyards in the world!? Within the last year, that remarkable honor was bestowed upon Hirsch Vineyards. Perched high above the Sonoma Coast, Hirsch is defined by extremes - high elevations, steep hillsides, nearly 80 inches of rain each year, intense sunshine, and wind-driven storms. The nearby San Andreas fault has fractured the land into a composite of rock, sand, and soil, producing wines of extraordinary character. More than 60 individually farmed blocks of Chardonnay and Pinot Noir each tell their own story, and range from wines that are powerful to delicately elegant. Winemaker Jasmine Hirsch, the daughter of founder David Hirsch, has grown up on the property and has a lifelong understanding of its land and potential. On this podcast, she shares details about what makes this property so distinctive. Discover more at HirschVineyards.com  On The Wine Road Podcast theme music was composed by Marscott. Additional music was sourced from APM Music.

Vinene i afsnittet er skænket af Philipson Wine https://philipsonwine.com/   Smagekasse her http://bit.ly/4og1s0F     ……………     Argentina rykker! Glem alt om den gamle og gængse forestilling om vin fra Argentina. Det her er friskt, frugtigt og spændstig vin, som er lavet med kærlighed og omhu.   Dagens afsnit skal vi smage chardonnay og pinot noir fra huset Bodega Chacra i Argentina.   Vi tager et grundigt indblik i Argentinas geografi og Argentinas vinhistorie.   Desuden snakker vi om, hvordan har vinstilen ændret sig gennem tiden og hvor er landet på vej hen på deres high-end-vin-produktion?     Sammenlign vejr og klima i vinområder her https://weatherspark.com/compare       Vi smager på     1) Chacra, Mainque Chardonnay by J-M Roulot & P. Incisa, 2023https://philipsonwine.com/produkter/2023-chacra-mainque-chardonnay-by-j-m-roulot-p-incisa     2) Barda Pinot Noir, Chacra Rio Negro, Patagonia,  2022https://philipsonwine.com/produkter/2022-barda-pinot-noir-chacra-rio-negro-patagonia     3) Chacra, Cincuenta y Cinco (1955), Pinot Noir, Patagonia, 2020https://philipsonwine.com/produkter/2020-chacra-cincuenta-y-cinco1955-pinot-noir-patagonia   ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

In this week's show, I cover Pinot Blanc as part of the grape miniseries.   Pinot Blanc is a white color mutation of Pinot Noir, native to Burgundy/Bourgogne. It creates refreshing light- to medium-bodied wines that run the gamut from simple sippers to much more complex, oak-aged versions, to excellent sweet and sparkling wines. Photo: Pinot Blanc.  Credit: Wines of Austria   This lovely grape is often described as a “workhorse” and not treated with much reverence, partially because it is often seen as inferior to its cousin Chardonnay. But a handful of producers these days are showing that Pinot Blanc can be a lot more than a light sipper. When grown on the right sites and treated well, this grape can create beautiful, complex wines. With its high acidity and medium sugars, it is also extremely versatile -- making great still, sparkling, dry, or sweet wines.   In the show, as I always do with the grape miniseries, I cover the history of the grape, how it behaves in the vineyard, the aroma and flavors and how it changes with winemaking. I end with where it is grown and food pairing ideas.   This show has a lot of producer names in it because I know that it is hard to find good versions of Pinot Blanc, so I'm trying to steer you in the right direction.   Full show notes with producer names and all back episodes are on Patreon. Become a member today!   www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with me or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

In this episode of the Vint Wine Podcast, host Billy Galanko sits down with Sherwyn Veldhuizen and Marcel Giesen, the visionary winegrowers behind Bell Hill, one of New Zealand's most distinctive producers of Pinot Noir and Chardonnay. From a chance blind tasting that led Billy to discover their wines, to the couple's deep Burgundian inspiration and painstaking work establishing Bell Hill on a former limestone quarry in North Canterbury, this conversation explores what makes their wines so compelling.Sherwyn and Marcel reflect on their early days studying viticulture, their formative trips through Burgundy, and the long process of importing rootstocks that could thrive on Bell Hill's high pH soils. They discuss the evolution of their vineyard—from their first plantings in 1997 to their recent experiments with extremely high-density vines—and share insights into single parcel bottlings, screwcap closures, cellar aging, and New Zealand's growing reputation for world-class Chardonnay.

In this unique episode, Kerith Overstreet of Bruliam Wines in Sonoma returns to give us an update (she was on Ep 269 in 2019). Kerith/Bruliam is a boutique producer of vineyard-designated wines, mainly of Pinot Noir and she gives us a full education on the differences between some of the main Pinot regions of California.     The cool thing about this show? The last third of the podcast is a business discussion about something she and I are always discussing – how to get our kids' generation – Gen Z – to appreciate wine. Kerith's daughter Amelia (the AM in BruliAM), a 21-year-old Gen Z'er, joins to help us analyze the situation and give some advice (she's a smart cookie and has some great insight!). For anyone who has young people in their lives and is wondering how to turn them on to wine, this should be an interesting perspective.   Photo: Kerith Overstreet in her vineyard. Courtesy of Bruliam Wines   Full show notes and all back episodes are on Patreon. Become a member today!   ______________________________________________________________________ www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes