Podcast appearances and mentions of piper heidsieck

This episode features a conversation with Desiree Harrison-Brown, a wine educator, content creator, and entrepreneur based in Maryland dedicated to making wine approachable, engaging, and fun. She has built a dynamic career that blends education, storytelling, and community-building—proving that there's no single path to becoming a wine professional. As the founder of WINO NOIRE, Desiree has created a platform that not only highlights Black and women-owned wine brands but also makes wine more inclusive and accessible to diverse audiences. She also runs The Wino Shop, an online boutique for modern wine lovers. Beyond entrepreneurship, she's an instructor at Napa Valley Wine Academy, helping to bridge the gap between wine education and real-world enjoyment. Her expertise recently earned her recognition on Wine Enthusiast's Future40 list, and she has collaborated with renowned brands such as Wines of Germany, Brown Estate, McBride Sisters, and Piper-Heidsieck. We talk about how she believes that wine is an experience—one that should be explored and enjoyed on your own terms, with a focus on discovery, community, and the simple joy of sharing a great glass. We also discuss her WSET Diploma journey and highlight what she has learned from visiting wine regions around the world. You can follow @winonoire and @thewinoshop on Instagram.Recorded February 16, 2025

In 1946, a New Orleans bar owner named Owen Brennan opened Brennan's Vieux Carre on Bourbon Street. Fresh out of high school, his sister Ella became his de facto manager there. Just before Owen's untimely death a few years later, plans were in place to move the restaurant to Royal Street, where the Brennan family dynasty truly began. Today, Brennan's Restaurant on Royal Street is grander than ever – all thanks to the loving care of Owen and Ella's nephew, Ralph Brennan. Named one of the 20 most influential restaurant people in the country by Restaurant Business Magazine, Ralph runs some of the city's finest dining destinations. There's Ralph's on the Park, Red Fish Grill, the Napoleon House and Café NOMA, just to name a few. On this week's show, we sit down with Ralph Brennan himself to discuss his life in food. Then, we speak with Braithe Tidwell, the corporate beverage director for the Ralph Brennan Restaurant Group. Braithe helped the wine program at Brennan's regain its status on the Wine Spectator Grand Award-winning list. Most recently, Braithe collaborated with Piper Heidsieck to create a bespoke Brennan's champagne. Next, we learn about Brennan's annual tradition of hosting the "Slowest Second Line on Earth," complete with ten terrific turtles and a rapping judge. Finally, we step inside Brennan's kitchen for an unforgettable breakfast. For their poached eggs alone, the restaurant goes through over half a million eggs each year. Executive Chef Ryan Hacker shows us how his team perfectly poaches hundreds of eggs at a time to feed crowds of hungry morning diners. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1946, a New Orleans bar owner named Owen Brennan opened Brennan's Vieux Carre on Bourbon Street. Fresh out of high school, his sister Ella became his de facto manager there. Just before Owen's untimely death a few years later, plans were in place to move the restaurant to Royal Street, where the Brennan family dynasty truly began. Today, Brennan's Restaurant on Royal Street is grander than ever – all thanks to the loving care of Owen and Ella's nephew, Ralph Brennan. Named one of the 20 most influential restaurant people in the country by Restaurant Business Magazine, Ralph runs some of the city's finest dining destinations. There's Ralph's on the Park, Red Fish Grill, the Napoleon House and Café NOMA, just to name a few. On this week's show, we sit down with Ralph Brennan himself to discuss his life in food. Then, we speak with Braithe Tidwell, the corporate beverage director for the Ralph Brennan Restaurant Group. Braithe helped the wine program at Brennan's regain its status on the Wine Spectator Grand Award-winning list. Most recently, Braithe collaborated with Piper Heidsieck to create a bespoke Brennan's champagne. Next, we learn about Brennan's annual tradition of hosting the "Slowest Second Line on Earth," complete with ten terrific turtles and a rapping judge. Finally, we step inside Brennan's kitchen for an unforgettable breakfast. For their poached eggs alone, the restaurant goes through over half a million eggs each year. Executive Chef Ryan Hacker shows us how his team perfectly poaches hundreds of eggs at a time to feed crowds of hungry morning diners. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Enfant, il voulait être berger mais rattrapé par ses origines champenoises, il s' oriente finalement vers l'oenologie et une fois son diplôme en poche, Emilien Boutillat parcourt les deux hémisphères du globe. Il fait ensuite ses premières classes en Champagne dans la maison Cattier, où il participe à l'explosion de la marque Armand de Brignac.En 2018, à seulement 31 ans, Emilien succède à l'emblématique Régis Camus, comme Chef de Cave de Piper Heidsieck

Giampiero Bertolini, the CEO of Biondi Santi talks to Sarah Kemp about Italy's iconic estate. He discusses its history and reveals the new developments in the vineyard since it was bought by the EPI Group (owners of Charles and Piper Heidsieck) in 2017. Find out how the tennis court has been turned into an experimental nursery with different mother clones, how Pedro Parra came over to map the soil and the new vinification by parcel. As he releases the famed Riserva Storica 1988 and 2010, he says “It's evolution, not revolution”.Find out more at wine-conversation.com

Brian Roberts (https://twitter.com/beeberts) talks to John Jackson (https://www.instagram.com/attorneysomm), an accomplished litigator at Jackson Walker in Dallas, Texas, who is also well recognized for his fun and informative wine videos on YouTube under the name@attorneysomm. John obtained his level four diploma (DipWSET with merit) from the WSET and, in addition to his job as a litigator, devotes a substantial amount of time to the world of wine on his various social media platforms. John shares how he became interested in law, attended the University of Illinois College of Law, worked as a judicial law clerk and then joined a small law firm that merged with Jackson Walker where John practices today. John recounts some interesting cases he has worked on, including representing skateboarder Tony Hawk and comedian and podcaster Adam Carolla. John then recounts stories from his career as a competitive eater where he started out hustling coworkers and eventually ended up competing in the world corn dog eating contest at the Texas State Fair, then finished third at a tamale eating contest, then competing at a burger eating competition, before eventually retiring around the time he took up an interest in wine. John explains how he became interested in wine and ended up completing wine education courses to obtain his level four diploma (DipWSET with merit). He then talks about his decision to start posting online, adopting the name AttorneySomm, and ultimately growing into a well-known brand for fun and educational videos on wine. John gives some insight into how he manages his brand and produces his videos as well as some of the benefits of his expertise, including the ability to take some amazing trips to beautiful wineries all over the world. He reveals that his favorite wine is the 1990 Domaine de la Romanee-Conti, he shares some holiday wine recommendations, including some sparkling wines from Piper-Heidsieck, Lanson, Cremant and some wines from the southern Rhone region like Chateauneuf-Du-Pape and Gigondas.Links:John Jackson: https://linktr.ee/AttorneySommBrian Roberts: https://linktr.ee/attorneyloungeJackson Walker: https://www.jw.com/Array: www.trustarray.com Lawyers careers

Piper Sonoma Brut- Sonoma vs Champagne- This Wine RocksThe Piper Sonoma Brut has been in Sonoma for 43 years, it is the California outpost of Piper Heidsieck.I found it for $17 while it does list for $22.Which is half of what the French version sells for,Is the French stuff twice as good?Well, read the review @  https://cheapwinefinder.com/ and listen to the best value-priced podcast this side of Mars for all the details!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Follow more of Jermaine's global travels this summer as he hangs out with Emilien Boutillat, head winemaker at Piper Heidsieck at their winery in Champagne. Jermaine dissects the different elements of champagne to find connections between Wine And Hip Hop as they dive deep into the blending process, the different grapes, and why the winemakers in Champagne are the DJ's of wine before he takes Jermaine to the vineyards to show him the essence of what makes the region so unique. But first! Jermaine figures out a way to keep his new Jordans clean in all that schist

Today, I am in Champagne as part of a two-day special event with a Maison we're probably all familiar with, Piper-Heidsieck. We're going to meet the man behind Piper's winemaking and viticultural team, and creator of a brand new champagne that goes deep into the DNA of Piper-Heidsieck's black-fruit driven vibrant and fresh style - the new Essentiel Blanc de Noirs Cuvée. His name is Émilien Boutillat, who just happens to be Champagne's youngest chef de caves at just 36. Among other things, we discuss how sustainability across the Maison's business has led to the creation of their first 100% sustainably farmed Cuvée.

If it takes a team of winemakers, pickers, marketers, accountants, and many more...It takes a Director of Operations to hold it all together.  Benoit Collard of Piper-Heidsieck is just that person.  From the farm to production, it takes a skilled motivator and compromiser to keep a winery functioning. You only get one harvest a year to make it right and the pressure is on. Meet Benoit Collard of the renowned Champagne house Piper-Heidsieck. He runs the show. And I think you will find his approach and philosophy is exactly what a Champagne house would need.  Listen to how he found the wine trade and the passion it takes to engage it. PK

The history of the Champagne district of France is storied. The romance of the beverage and the cultural impact is even more influential in our lives. Piper Heidsieck is in the middle of this history and we had the lead winemaker in the house to talk all things Champagne. Emilien Boutillat stopped in to chat about the district, the winery, the philosophy and methods at this fabled winery. Have a listen to gain new appreciation of for Champagne and sparkling wine as a whole.

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. To mark the release of Club Oenologique's inaugural ‘Champagne Report', its influential author Essi Avellan MW joins David to talk about the state of Champagne, the impact of rising demand on quality, where to find the finest examples and also the perils of ‘light strike'.  Piper Heidsieck 2014 Brut in magnum (gold and trophy) Rare Champagne Brut 2008 (gold) Gusbourne Blanc De Blancs Brut 2017 (silver) Domaine Chandon Ningxia Brut NV (silver) De Bortoli, DB Family Selection Brut NV (silver) Learn more about your ad choices. Visit megaphone.fm/adchoices

En este episodio el productor Jafet Santiago habla con el Director de Cine y fundador de Filmes Zapatero, Kacho López, quien ha sido nominado 7 veces al Latin Grammy como director de videos musicales y de los cuales ha ganado 2. Las dos estatuillas son por los videos "Ojos color Sol" de Calle 13 y "Loco de amor" de Juanes. Kacho fue el creador del primer disco visual (Mis planes son amarte) de Juanes. Algunos de los videos donde ha fungido como director son: El Abayarde - Tego Calderón Tal Vez, Jaleo, Tiburones - Ricky Martin Multiviral, El Aguante, Adentro, La Vida - Calle 13 Callaíta - Bad Bunny Yo contra ti, La Gasolina - Daddy Yankee. Este podcast es traído a ustedes por Café y Ron Alto Grande, Piper Heidsieck y por Tasha Wines. Créditos: Productor Ejecutivo y Host: Jafet Santiago Ingeniero de audio y editor: Alejandro Colón Luces y Cámaras: James Lynn Coordinadora de Producción: Legna Ortiz Una producción de Sparkof Studios para Sparkof TV Derechos reservados Sparkof Media LLC y Sparkof Entertainment Group Corp. www.sparkof.com www.sparkofstudios.com --- Send in a voice message: https://anchor.fm/jafet-santiago/message

If Ash Barty popped a champagne after winning the Open it easily could've been a bottle of Piper-Heidsieck! Learning from legends this week meets the GM of Piper-Heidsieck, who studied in Melbourne, and now oversees the legendary champagne house that sponsors the Australian Open tennis tournament.

En esta 2da parte, Molusco nos habla de su carrera fuera de la radio. Su experiencia como productor de teatro, su canal de youtube, entre otras cosas. Este podcast es traído a ustedes por el Ron y Café Alto Grande, por Piper Heidsieck y por Tasha. Créditos: Productor Ejecutivo y Talento: Jafet Santiago Ingeniero de sonido y editor: Alejandro Colón Luces y cámaras: James Lynn Arte: Nelson Selek Grabado y mezclado en Sparkof Studios en San Juan PR Derechos reservados Sparkof Media LLC y Sparkof Entertainment Group Corp. Te invitamos a que te suscribas a nuestra revista digital en www.sparkof.com/premiumaccess y bajes todas las revistas GRATIS que tenemos de manera digital. Suscríbete a nuestro canal de Youtube: @Sparkof TV Síguenos en Instagram: @sparkof @sparkofstudios @sparkofmagazine Facebook: facebook.com/sparkofentertainment facebook.com/sparkofstudios facebook.com/sparkofmagazine Twitter: twitter.com/Sparkof twitter.com/sparkofmagazine twitter.com/sparkofstudios Jafet Santiago: instagram.com/jafosantiago / facebook.com/jafet.santiago www.sparkof.com --- Send in a voice message: https://anchor.fm/jafet-santiago/message

Jorge Pabón "El Molusco" es el influencer más importante de Puerto Rico. Sus 2M de seguidores en Instagram, sus 1.3M de suscriptores en Youtube y los varios millones de seguidores que tiene entre Facebook y Tik Tok lo hacen no pasar desapercibido a la hora de hablar de las personalidades más relevantes de la isla. Desde su forma de hacer radio, hasta sus posturas claras en torno a la política pública han sido ejes de controversias dentro y fuera del 100 x 35. En este episodio nos adentramos a profundidad en conocer a la persona, las razones por las cuales tomó ciertas decisiones que él entiende han permitido que pueda llegar hasta donde está hoy. Este podcast es traído a ustedes por Café y Ron Alto Grande, Piper Heidsieck y por Tasha. Créditos: Productor Ejecutivo y Talento: Jafet Santiago Ingeniero de sonido y editor: Alejandro Colón Luces y cámaras: James Lynn Arte: Nelson Selek Grabado y mezclado en Sparkof Studios en San Juan PR Derechos reservados Sparkof Media LLC y Sparkof Entertainment Group Corp. Te invitamos a que te suscribas a nuestra revista digital en www.sparkof.com/premiumaccess y bajes todas las revistas GRATIS que tenemos de manera digital. Síguenos en: @Sparkof TV - Youtube Instagram: @sparkof @sparkofstudios @sparkofmagazine Facebook: facebook.com/sparkofentertainment / facebook.com/sparkofstudios / facebook.com/sparkofmagazine Twitter: twitter.com/Sparkof --- Send in a voice message: https://anchor.fm/jafet-santiago/message

DIMANCHE 05 DECEMBRE 2021  Emission spéciale Champagne depuis Reims avec de nombreuses découvertes pétillantes ! Nous sommes accueillis par la célèbre Maison Piper-Heidsieck pour parler histoire, viticulture, économie, œnotourisme avec de grandes personnalités du vignoble champenois ! Sans oublier la gastronomie, idéal pour préparer les fêtes de fin d'année qui arrivent !    ARNAUD ROBINET Amoureux de sa belle région, il est depuistoujours un grand défenseur des acteurs locaux et du tourisme qui estd'ailleurs l'une des principales activités économiques de la Champagne. Arnaud viendranous parler de l'importance de construire une stratégie dans le développementdes activités oenotouristiques. Nous parlerons des enjeux de l'œnotourisme enChampagne, en France et dans le monde ainsi que des principaux acteurs.    BENOÎT COLLARD   Directeur Exécutif de la Maison Piper-Heidsieck depuis 2015, il contribue activement au développement de la Maison et notamment au déploiement de la distribution en France et àl'international. Les Champagnes Piper-Heidsieck sont présents dans plus de 80 pays. Benoit nous parlera aussi de l'édition limitée « Hors-Série 1971 » produite à seulement 2021 exemplaires à partir d'un millésime assemblé il y a 50 ans et dégorgé récemment. Avec cette nouveauté, Piper-Heidsieck écrit un nouveau chapitre de son histoire et prouve encore son objectif permanent d'innover et de sortir des sentiers battus. Avec Benoit, nous parlerons économie, distribution, marché du Champagne en France et dans le monde.   NICOLAS PAPAVERO C'est en 2012 qu'il ouvre le Wine Bar avec sonfrère Pierre-Louis. Il s'agit de l'un des premiers bars à vins à avoir ouvert ses portes à Reims et c'est aujourd'hui une véritable institution. La carte estimpressionnante tant par la diversité que par la qualité des produits proposés. Le Wine Bar a reçu en 2018 le prix spécial de la meilleure carte de France pour ses vins du monde par le magazine Terre de Vins. Pour préparer les fêtes, Nicolas nous proposera des accords mets et champagnes spécialement pour les fêtes !   

Émission Spéciale Champagne en direct de la Maison Piper-Heidsieck à Reims

Emission Spéciale Champagne en direct de la Maison Piper-Heidsieck à Reims

SAMEDI 04 DECEMBRE 2021 Emission spéciale Champagne depuis Reims avec de nombreuses découvertes pétillantes ! Nous serons accueillis par la célèbre Maison Piper-Heidsieck pour parler histoire, viticulture, économie, œnotourisme avec de grandes personnalités du vignoble champenois !   BENOÎT COLLARD   Diplômé d'HEC et de l'INSEAD, Benoit acquiert une première expérience dans le contrôle de gestion chez Nestlé, puis, à partir de 1997, chez Moët Hennessy au sein de différentes filiales en Champagne, aux Etats-Unis et en France. En octobre 2015, il rejoint Piper-Heidsieck en qualité de directeur exécutif. Cette belle Maison de Champagne fondée en 1785 a traversé les âges et ses bouteilles ont été servies sur les plus belles tables du monde. Elles sont également apparues dans plus de 300 productions cinématographiques et aux côtés des plus grands allant de célèbres stars comme Marylin Monroe jusqu'aux cours royales. Piper-Heidsieck a su faire preuve d'audace avec un marketing innovant en faisant par exemple des partenariats avec des marques de haute-couture comme Jean-Paul Gaultier. Benoit nous parlera de l'histoire, la philosophie, les valeurs de cette grande Maison ainsi que son développement international au sens large.    EMILIEN BOUTILLAT La Maison doit sa renommée internationale au savoir-faire inégalé de ses chefs de caves dont fait partie Emilien.  Son parcours professionnel le fait passer au Château Margaux, puis à l'international, entre le Chili, la Nouvelle-Zélande et l'Afrique du Sud. Fier de ses racines champenoises, il rejoint Piper-Heidsieck en 2018. A 34 ans, il est l'un des plus jeunes chefs de caves parmi les grandes Maisons de Champagne. Emilien a une vision large et novatrice du vin, il est aussi très sensible aux enjeux environnementaux. Il s'investit chaque jour en suivant l'objectif principal de la Maison : continuer à produire des Champagnes de grande qualité tout en œuvrant pour un avenir durable. La marque s'engage d'ailleurs depuis 2015 avec une double certification HVE et Viticulture Durable en Champagne dans ses vignobles. En 2021, Emilien a remporté le prix du « meilleur chef de cave de l'année », décerné par le concours de vins le plus rigoureux et le plus influent au monde : l'International Wine Challenge.      

„Každý průměrný šampaňský dům umí vytvořit špičkové ročníkové víno nebo prestige cuvee, ale každý rok tvořit základní cuvee v konzistentně nadprůměrné kvalitě je pro mě důvod, proč bych s ním chtěl pracovat,“ říká Tomáš Brůha, Head Sommelier, Premier Wines & Spirits.

Paul "Echo" Irizarry es un productor, ingeniero y compositor puertorriqueño que ha sido nominado en 35 ocaciones al Latin Grammy de los cuales ha obtenido 4. Fue el primer productor en el mundo en producir un tema urbano con La Orquesta Sinfónica de Londres. "Echo" es famoso por su peculiar sonido de hip hop mezclado con reggaetón. Su versatilidad lo ha llevado a colaborar con artistas tales como: Ricky Martín, Maluma, Pitbull, Ozuna, Wisín y Yandel, Becky G, Ivy Queen, entre muchos otros. Conoce en este episodio la historia de uno de los productores musicales más importante de nuestros tiempos. Este video podcast es traído a ustedes por Café y Ron Alto Grande y por Piper Heidsieck. Derechos reservados 2021 Créditos: Invitado especial: Paul "Echo" Irizarry Ingeniero de grabación y editor: Alejandro Colón Productor Ejecutivo y Talento: Jafet Santiago Grabado en Sparkof Studios (San Juan PR) y en "Echosistema Studios" en (Miami, FL.) www.sparkof.com Síguenos: @sparkof @sparkofstudios @sparkofmagazine @jafosantiago youtube.com/sparkoftv facebook.com/sparkofentertainment --- Send in a voice message: https://anchor.fm/jafet-santiago/message

I denne ukens podcast bringer Jon Trygve og Svein to legendariske viner i studio. En italiener betrakter Biondi Santi mer eller mindre som en nasjonal skatt på lik linje som Sassicaia fra Toscana eller Barolo fra Piemonte. Det italienske vinområdet Brunello di Montalcino hadde ikke vært det samme uten Biondi Santi i dag. Som opphav til Brunello kan Biondi-Santi kan vise til mer eller mindre uavbrutt produksjon tilbake til midten av 1800-tallet. I 1865 fikk Clemente Santi to sølvmedaljer for sin "vino rosso scelto" (Brunello) på en landbruksutstilling i Montalcino. Siden har Clemente Santi og hans etterfølgere har spilt en viktig rolle i utviklingen av Brunello di Montalcino.En lys fremtidIdag er Biondi Santi drives av Jacopo Biondi-Santi. Han overtok i 2013 etter Franco Biondi-Santi som gjennom mange tiår arbeidet utrettelig for å opprettholde Brunello som en endruevin basert kun på sangiovese. I 2016 over tar Descours familien fra Frankrike aksjemajoriteten i Biondi Santi. Familien Descours står bak Charles Heidsieck og Piper-Heidsieck. Etter oppkjøpet er det satt i gang et storstilt oppgradering av eiendommen til Biondi Santi. Fremtiden ser lysere ut en noen gang i Montalcino.Biondi Santi Rosso di Montalcino 2018 kr 774Biondi Santi Brunello di Montalcino 2015 kr 1595 See acast.com/privacy for privacy and opt-out information.

Santiago Ruíz ha sido el manejador por más de 25 años del grupo argentino "La Mosca Tse Tse", también es el manejador de "Rescate" una de las bandas de música cristiana más importantes de LATAM, es también representante del grupo "Los Brujos". Ha sido productor de decenas de discos junto a casas disqueras y ha producido álbumes para artistas independientes. En este episodio, el productor y empresario puertorriqueño Jafet Santiago, entrevista a Santi sobre su carrera, las altas y las bajas de ser un manejador y le pregunta cómo hace para seguir manteniendo una empresa representando artistas de rock principalmente en un tiempo dónde la música urbana predomina a nivel global. Una producción de Sparkof Media. (www.sparkof.com) "El negocio del entretenimiento con Jafet Santiago" forma parte de Sparkof Podcast Network. Grabado y Mezclado en Sparkof Studios en San Juan PR. (www.sparkofstudios.com) Productor Técnico/Editor: Alejandro Colón Productor Ejecutivo / Host: Jafet Santiago Este episodio es auspiciado por Ron Alto Grande, Café Alto Grande y Piper Heidsieck. --- Send in a voice message: https://anchor.fm/jafet-santiago/message Support this podcast: https://anchor.fm/jafet-santiago/support

Cuando se habla de la industria del entretenimiento, muchas veces se pasa por alto la importancia y el rol que juegan las marcas en la carrera de los artistas o su importancia para el desarrollo de los conciertos y espectáculos. En este episodio el productor Jafet Santiago habla con su amigo y colega, Simón Desvarieux, Global Brand Marketing Director de CC1 Companies, empresa distribuidora de Coca Cola y decenas de otros productos en Puerto Rico y el caribe. Simón tuvo un papel protagónico en el desarrollo de la marca Medalla Light cuando fungió como gerente de nuevos negocios y mercadeo de la marca. Bajo su liderazgo, Medalla se convirtió en la marca líder en el territorio de Puerto Rico compitiendo con cervezas de renombre internacional. Su instinto por asociar sus marcas con artistas y eventos ha rendido frutos. Sus ejecuciones a nivel estratégico y táctico son dignas de estudiar en cualquier universidad. Su ojo para apoyar talentos desde sus inicios como lo fue el caso de Wisín y Yandel, Daddy Yankee, Don Omar, Cultura Profética, La Secta, entre otros evidencian su talento para encontrar oportunidades no tan solo en la industria de licores, si no en como conectar su industria con la industria del entretenimiento y añadirle valor a los artistas, sus marcas, los eventos, la música y a sus clientes. Por los pasados años Simón se ha destacado por manejar marcas "premium" como The Macallan, Piper Heidsieck, Alto Grande Rum, Club Caribe Rum, Passóa, por mencionar solo algunas. El ejecutivo ha demostrado con el pasar de los años, que el respeto, la pasión y dedicación han sido claves para su éxito. Simón puede ser amado por sus colegas y clientes, odiado por sus competidores, pero nunca será ignorado por la industria ya que ha sido "El arma secreta" de muchos para lanzar productos al mercado de manera exitosa. Te invitamos a que escuches este episodio y conozcas como surgieron los eventos Yellow Pass y Yellow Town, entre otros. Una producción de Sparkof Entertainment Group - www.sparkof.com Grabado y Mezclado en Sparkof Studios, San Juan PR - www.sparkofstudios.com Derechos reservados 2021 --- Send in a voice message: https://anchor.fm/jafet-santiago/message Support this podcast: https://anchor.fm/jafet-santiago/support

What's it like to tour the world with Harry Styles, capturing some of the most intimate and symbolic moments of his life and career? Paris-based photographer Hélène Pambrun talks to Kathleen and Eleanor all about how she first met Harry, and why her interest in his fans is the reason she was hired by his team. Also in this episode, Straight Up and Hélène talk all about the power of seduction in photoshoots, as well as her most striking memories shooting everyone from Lenny Kravitz and Ed Sheeran to Tom Hanks. Plus, Hélène reveals what she wants to do next. Have a listen! Thank you to this episode's two wonderful sponsors, Piper-Heidsieck champagne, which we enjoyed while recording this episode to toast to Hélène's incredible career, and Eliou jewellery, which Harry Styles fans will know is loved by the pop star himself. Fans of Straight Up get 15 per cent off at Eliou using the discount code STRAIGHTUP15, via www.eliou-eliou.com. Straight Up's music and editing is by Marlon Percy.

The Cogill’s return just in time for the 93rd Annual Academy Awards to discuss the nominees for Best Picture, Director, Actor, Actress and Screenplay. From Frances McDormand to Chadwick Boseman, from Viola Davis to Borat, it’s a free for all of nominated performances and films unlike any year in the past. Wine Expert, Hayley Hamilton Cogill, lights up the conversation with a Magnum of Piper Heidsieck bubbly, explores EGOT winner John Legend and his LVE Rose, and celebrates a fabulous year for women in film with wines from Kathryn Hall’s WALT winery, and Domaine Carneros. Add a bottle of 8 Years In The Desert by Orin Swift, and you have a wine and film pairing fit for an Oscar watch party. It’s Oscar time, let's celebrate! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Cap sur la Maison Piper-Heidsieck et le Château Fleur Cardinale

Benoit Collard est le directeur exécutif de la maison de Champagne Piper-Heidsieck. Diplômé d’HEC et de l’INSEAD, Benoît acquiert une première expérience dans plusieurs entreprises, tels que Nestlé, et différentes filiales en Champagne, aux Etats-Unis et en France. En 2002, il prend la responsabilité du Développement Commercial et Marketing sur la zone Europe Afrique et Moyen-Orient de la Maison Estates & Wines (LVMH) avant d’en devenir en 2006, le directeur marketing. Benoit rejoint ensuite Piper-Heidsieck en octobre 2015.  Caroline Decoster est la directrice marketing et communication du Château Fleur Cardinale. Situé sur la commune de Saint-Etienne-de-Lisse, le domaine se hisse en 2006 au rang de Grand Cru Classé. En 2018, sort le premier véritable millésime, et d’autres projets s’en suivent : les travaux d'extension des chais de Château Fleur Cardinale, intégrant un parcours de visite oenotouristique poétique, immersif. La nature est au cœur de ce nouveau projet avec une action de reforestation, et des nouveaux packaging éco-responsable.

Piper Heidsieck Champagne is one of the greatest brands in the world. It is also one of the most refined drinks available. Over the years the brand has been synonymous with the movies -  its first 'appearance' was in Laurel and Hardy's 'Sons of the Desert' in 1933! Today Piper Heidsieck is the official Champagne to both Cannes and the Oscars and continues to appear in a great many movies. The official Piper Heidsieck site introduces their wine maker Emilien Boutillat as, '... this son of a Champagne winegrower has excellent command of all aspects of the viticulture and winemaking, and truly excels in the art of tasting and blending.'  The WinePod caught up with Emilien recently and explored the intertwined worlds of Champagne, Piper Heidsieck and, of course, Emilien Boutillat himself. Piper Heidsieck is imported to Ireland and distributed by Liberty Wines. Enjoy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.

As Mrs Woog and Mrs Berry settle in to being TV personalities, Mrs Berry is concerned her bits don't smell right and Mrs Woog workshops why Mr Wook is making her cranky. Then they lose their ever-loving minds as 100,000 people have listened to their insights, snark, opinions, whinging, ranting and general shenanigans. Onward!

Benoit Collard est le directeur éxecutif de Champagne Piper-Heidsieck, c’est le champagne de ceux pour qui ce qui se dérobe a plus de goût que ce qui se dévoile.  

Former Apprentice contestant Michaela Wain and journalist Chris Hemmings help us figure out if women can break into boys clubs – those industries where men favour each other for jobs and create an atmosphere which makes it hard for women to get ahead.Michaela runs several businesses in the construction industry, which is also very male, and her assertive drive and ability to crack on and get things done inspired many people during her stint on The Apprentice. Chris has written about macho culture and his experiences in the Rugby Club while at university in his book ‘Be a Man'. He reports on masculinity and how it's changing and what needs to be done to create healthier male cultures.Host and producer: Nas aka Nastaran Tavakoli-FarCo-host: Jonathan FreemanGuests: Michaela Wain, entrepreneur, contestant on The Apprentice https://twitter.com/Michaelawain1Chris Hemmings, Journalist, author of ‘Be A Man' https://twitter.com/hemmchLive show sponsor: The Balvenie https://www.thebalvenie.com/ and Piper Heidsieck https://www.piper-heidsieck.com/Co-producers: Sam Baker and Jonathan BlackwellBusiness development: Cynara VetchLive show sound engineer: Richard AndrewsLive show venue: Ziferblat http://london.ziferblat.net/Related links: The Gender Knot podcast and Facebook Grouphttps://www.thegenderknot.com/https://www.facebook.com/groups/182851532302085/Music: Government Funded Weed by Black Ant (used under Creative Commons)

"The Greatest Showman," "The Post," and the hits and misses of the recent Oscar nominations have The Cogill’s enthusiastic about what’s currently playing in local theaters. Wine expert, Hayley Hamilton Cogill, celebrates the sparkling Hugh Jackman musical with Veuve Clicquot, explores the historical significance of Chateau Montelena, and pours a glass of Piper Heidsieck, the official Champagne of the 90th Academy Awards.

At Christmas-time and New Year we drink more of it than ever and it seems perfectly acceptable to be cracking open bottles of bubbly before noon or anytime you have guests round. It’s also the perfect gift to bring round, a ribbon tied round the iconic bottle. Bubbly is a great aperitif, can finish off a meal, be paired with liqueurs or drank on its own. Those bubbles can go straight to ones head…and what starts as giddiness…quickly moves into tipsiness…which is sure to end in headache if one too many glasses are enjoyed. We have the Romans to thank for planting vineyards in the Champagne region of France. The roots of champagne being linked to big celebrations were when the first King of France, the warrior, Clovis was baptised and crowned in Reims Cathedral on Christmas day 496 AD and with Reims being in the province of Champagne it flowed freely to celebrate the coronation and from 898 onwards, all French kings were crowned in Reims. With their botanical gardens at hand and the focus and time to dedicate towards their efforts we have monks to thank for many world renowned gastric delights. These include cheeses, confectionaries, cordials and champagnes. For example Dom Perignon, one of the most famous champagne in the world, was started in the 17th century by monks. Marquis de Saint-Évremond brought and elevated champagne to London society whilst he was exiled there in 1661. Bubbles and champagne are synonymous now but it was after became popular in London that the bubbles would eventually become fixed. Up to then, the bubbles had sometimes appeared… and were more likely to appear in bottles that had been shipped to England and had had the fermentation process halted and started with changes in temperature which led to left over sugars which caused carbon dioxide gas to build and would cause the wine to bubble once opened. Once it was established how to ensure the bubbles in each and every bottle champagne really took off in popularity in the 18th c. and with the help and power of French champagne houses still familiar to us today such as Moët & Chandon, Louis Roederer, Piper-Heidsieck and Taittinger they established a product that would symbolise luxury, style and celebration throughout the world with the help of the Parisian artistic, creative and literary elite who were lapping up champagne and depicting it in their works and lifestyles. In the 20th c. the champagne houses took these fashionable associations and created marketing campaigns that revived drinking champagne as a must have for all celebrations, with a focus on Christmas and New Years Eve. Champagne is obviously protected as an item produced only in Champagne but there are other 'bubbly alternatives at generally a lower price point such as Cava from Spain, Prosecco from Italy and sparkling wine from anywhere. Generally champagne is often described as yeasty and sweet with biscuit or brioche notes whole Cava can have earther tones and prosecco has descriptors of sweet and crisp. Prosecco is now taking over the bubbly game with everyone wanting to get in on sharing bottles with each other on nights out, get togethers, parties, pubs and certainly at Christmas and New Years. Prosecco is cheaper than champagne, more fashionable than cava and on the path to continue it’s rise in sales an popularity. This is the last episode of this first series of the Smy Goodness Podcast which will be back for a second series in March. In the meantime you can follow me on Instagram, Twitter or my website smygoodness.com. Happy New Year and thanks for listening. A few years back I decided to bundle all my interests together and rebrand from Smy Chutney to Smy Goodness so that all my preserves, crafts, products and workshops could live together in one place. My own podcast seemed a suitable place to uncover, understand and enjoy things related to food, art, history and design. Please do share your stories, knowledge, questions and suggestions. In the Smy Goodness.com podcast section you will find the podcasts and all the items that we are discussing and will have ongoing discussions about each week. You can also follow Smy Goodness on Instagram, Twitter, Facebook and Tumblr. I'd like to thank Ashley Palmer for use of his Roland R-09 and Matteo Borea for creating the music. Thank you for listening.

Benoit Collard est le directeur exécutif de Piper-Heidsieck, qui déclenche, attise et ravive les unions, chaque cru dévoilant les intentions de notre maison comme une fragrance appliquée au creux du cou ou du poignet révèle l’intérêt. Chaque flacon est une déclaration où l’or des robes dispose ses bulles comme autant de colliers de perles. Piper-Heidsieck, c’est le champagne de ceux pour qui ce qui se dérobe a plus de goût que ce qui se dévoile. 

The 89th annual Academy Awards take center stage as, The Cogill's, examine all 23 categories in this years Oscar ballot singing the praises of Viola Davis, Mahershala Ali, Damien Chazelle, and "La La Land." Also, a recent trip to Cirque du Soleil Dallas has The Cogill's "Kurios" and marveling at dizzying acrobats, flying jugglers, and a tiny woman. Pop the cork on a magnum of, "Piper Heidsieck," the official champagne of this years Academy Awards and experience another "Perfect Pairing" on this week's show.

The most celebrated party of the year is The Governor's Ball; the after-party of the Oscars, the 89th Annual Academy Awards.  The theme of the night is Magical Transformation, and nothing makes a night more magical than food from celeb Chef Wolfgang Puck, drinks created by Mixologist Charles Joly with director Brett Ratner's The Hilhaven Lodge Whisky, wine from The Coppola Family and Champagne from Piper Heidsieck.   Listen in to The Celebrity Dinner Party with Elysabeth Alfano as I dish with Wolfgang Puck and Charles Joly about how you can create your own magic at home while watching the Oscars and just what makes The Governor's Ball Oscars after-party a night to remember!  For more information, visit http://TheDinnerParty.tv .

“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 week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,

The view from the top of business. Presented by Evan Davis, The Bottom Line cuts through confusion, statistics and spin to present a clearer view of the business world, through discussion with people running leading and emerging companies. The programme is broadcast first on BBC Radio 4 and later on BBC World Service Radio, BBC World News TV and BBC News Channel TV. Evan and his executive guests discuss the evolution and hierarchy of brands. Who has the upper hand in the many battles being fought between big consumer brands and shops' own-labels? They also consider consumer tastes - do their own customers have good taste, or do they just buy what they're given? Joining Evan in the studio are Justin King, chief executive of supermarket chain Sainsbury's; Cecile Bonnefond, chief executive of French champagne house Piper-Heidsieck; Geoff Cooper, chief executive of builders merchant Travis Perkins. Producer: Ben Crighton Editor: Stephen Chilcott.