Podcasts about pouilly fum

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

Did your parents ruin Sauv Blanc for you too? Sauvignon Blanc is more than just a crisp, grassy white wine—it’s a diverse and complex varietal with styles that vary dramatically depending on where it’s grown. In this episode, we challenge common misconceptions about Sauvignon Blanc by exploring how it differs across regions. From the bold, structured Sauvignon Blancs of South Africa to the refined, mineral-driven Pouilly-Fumé of France, we break down what makes each unique. We also discuss the evolution of Sauvignon Blanc in the US market and take listeners through a live tasting, sharing real-time reactions and insights into what can make this grape so special. Our Episode on Sancerre: Apple Podcast: https://podcasts.apple.com/au/podcast/got-somme-master-sommeliers-wine-podcast/id1603608823?i=1000647570234 Spotify: https://open.spotify.com/episode/5JGxZyVbwJiiQ0t3lpM1Tl?si=imz8NdQ-TaCuMOPYnG9hsw YouTube: https://youtu.be/lLyIfDzy0Vc?si=X49i2zVu-PW-F2hs Sponsors: - RIEDEL Veritas Sauvignon Blanc: https://www.riedel.com/en-au/shop/veritas/sauvignon-blanc-644900033 - Buy the wine, drink the wine where we get ours. Grays.com: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways ✅ Sauvignon Blanc isn’t just one style—it ranges from zesty and fresh to rich and complex. ✅ South African Sauvignon Blanc offers depth, minerality, and a unique character compared to the more famous New Zealand versions. ✅ Pouilly-Fumé delivers a smoky, flinty expression of Sauvignon Blanc, setting it apart from other regions. ✅ Wine preferences are influenced by personal experiences and regional exposure. ✅ Understanding terroir enhances wine appreciation. ✅ The US market’s perception of Sauvignon Blanc has evolved over time. ✅ The right wine glass can completely change your tasting experience. Chapters 00:00 – Introduction to Sauvignon Blanc 03:00 – What Makes South African Sauvignon Blanc Special? 05:55 – A Deep Dive into Pouilly-Fumé 09:00 – South Africa vs. France: Key Differences 11:56 – How Sauvignon Blanc Has Evolved in the US 14:59 – Live Tasting & Listener ReactionsThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

This is the third in the series of Grape Miniseries Refreshes to complete the trifecta of Cabernet Sauvignon and parents – Cabernet Franc and Sauvignon Blanc.   The short of it: Sauvignon blanc has character!! Love it or hate it, you know what you're getting when you have a wine made from this grape. Whether it be citrusy, acidic, and minerally from Loire, fruitier and sometimes oak aged from Bordeaux, or pungent, spicy, and grapefruit-noted from New Zealand, this grape makes and impact wherever it goes. Photo: Sauvignon Blanc. Credit: Austrian Wine   Grown in more than 30 countries, Sauvignon blanc is the 11th most planted wine grape in the world. (OIV, 2017). One third of Sauvignon blanc is in France, with New Zealand a close second.   As with every grape, Sauvignon blanc has its quirks, but the grape is all about purity, rather than winemaking magic. With specific soils and sites this grape's beauty shines through in its crystal-clear flavors. Sauvignon is appreciated for its simplicity, its ease of drinking and its versatility – the grape makes dry whites, oaky whites, simple whites, more complex ones, Sauternes and other botrytis affected wines. Whatever it's used it, it makes a mark with great acidity and strong flavor. In this show I cover: The origins and DNA of the grape Sauvignon Blanc in the vineyard Aromas and flavors Main Regions: France: Loire (Sancerre, Pouilly-Fumé), Bordeaux Spain, especially Rueda Italy: Piedmont, Friuli, Alto Adige Austria, especially Styria New Zealand!!! Synonymous with Sauvignon Blanc Chile South Africa United States: Especially California's North Coast -- Napa, Sonoma, and Washington I cover food pairings and serving temperatures too. 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  

This is the weekly columnIf you go into almost any wine shop, liquor store, or supermarket wine section in the United States—and now in most places in the world—you will find wine bottles arranged and named by the variety of grape used to make the wine.When the bottle contains a predominant percentage of a single grape variety (generally 75% in the U.S., 85% in Europe) it can be labeled as a varietal wine. It has not always been that way, and you have an iconic American wine family to thank for the change.The classic naming convention came from Old World wine countries—France, Spain, Italy, Germany,  and other European countries. The name came from the appellation—Bordeaux, Burgundy, Rioja, Priorat, Chianti, Barolo.Sophisticated wine drinkers understood designations. Bordeaux—blend of cabernet sauvignon, merlot and a few other grapes. Burgundy—pinot noir. Rioja—tempranillo. Priorat—garnacha and carignan. Chianti—sangiovese. Barolo—nebbiolo.When California wines stunned the world at the Judgment of Paris in 1976 the contestant wines were identified as Cabernet Sauvignon and Chardonnay, but that was not the norm. Back then, many American wines were labeled with names like “Claret”—cabernet sauvignon, maybe. “Burgundy”—pinot noir, maybe. “Hearty Burgundy”—not pinot noir, but a blend of zinfandel, petite sirah, and carignan. “Champagne”—any sparkling wine made any way, to the fury of winemakers in the Champagne region of France. The Mondavi family, led by Robert, realized most Americans were just getting into wine and needed something simpler. When Robert left the family's Charles Krug operation to found his own winery in 1966, he began labeling his wine by the variety used. For the most part. When it came to sauvignon blanc, then considered déclassé, not the hot white it is today, Mondavi blinked and appropriated its French name “Pouilly-Fumé” to create “Fumé Blanc,” a blend of mostly sauv blanc with a splash of sémillon—but with enough sauv blanc to be labeled as a varietal. Today, it is among the winery's best sellers.The American naming revolution largely won the day. Old World wineries still use their historical names, but likely you can read the varietal or variety-blend somewhere on the label. Almost every New World wine will carry the varietal or variety-blend information.The revolution made figuring out wine easier for people to figure out. And is an important reason for wine's unprecedented increase in popularity the past half century. Thanks, Bob.Last roundMy English teacher looked at me and said: “Name two pronouns.” I said: “Who, me?” Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  Gus Clemens on Wine websiteFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Dneska probereme ty nejvyhlášenější Sauvignony na světě – Sancerre & Pouilly-Fumé. S nadhledem, vtipem a občas dost nekorektně, ale tušíme, že právě proto jste tady, ehm. Kdo z vás nemá rád Sauvignon? No, my se nehlásíme...proto jsme natočili tenhle díl. Jde o dvě exkluzivní sauvignonový apelace, který jsou hned naproti sobě. Sancerre na levém břehu a Pouilly-Fumé na pravém břehu řeky Loire. A my vám řekneme zásadní věci o obou. Hlavně o rozdílech v chuti. Abyste si příště dokázali správně vybrat. Tohle jsme u mikrofonu ochutnali: DOMAINE BAILLY-REVERDY Sancerre AOC La Mercy-Dieu FAMILLE BOUGRIER Pouilly-Fumé AOP Tak si nalijte decku (a pak další) a jdeme na to! PS: Kdyby vás zajímaly další části oblasti Údolí řeky Loire, mrkněte na Vínocast #41

Josh Homme was born in Joshua Tree and grew up in Palm Desert, California. He founded Queens of the Stone Age in 1996 and is the lead singer, primary songwriter and guitarist in the band. Josh is one of the music industry's most prolific collaborators. Alongside Queens, he formed the supergroup Them Crooked Vultures in 2009 with Dave Grohl (Foo Fighters) and John Paul Jones (Led Zeppelin), and has produced music for Arctic Monkeys, Iggy Pop, Lady Gaga and many more. Queens of the Stone Age released their latest album, In Times New Roman, in 2023. To mark the final episode of the series, Angela makes some extra-special dishes for Josh, while Nick mixes his favourite cocktail, a Corvette Summer. To start, Angela prepares bone marrow and a parsley salad, a recipe from chef Fergus Henderson's book Nose to tail eating: A Kind of British Cooking. For main, it's grilled mackerel, beetroot and red onion salad, and this meal is paired with a delicious La Perrière Pouilly-Fumé Loire by the experts at Waitrose. Josh Homme is about as rock and roll as it gets, and Nick and Ange probe him on his backstage habits and what he likes on his rider. Josh talks about his treasured 15-year friendship with the late Anthony Bourdain, and shares the hilarious comment Elton John made to him before taking to the stage for the final time in his career at Glastonbury 2023. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer when we're back for series 6 in September. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Neues Jahr, neues Glück. Thomas fordert Dietmar deshalb in dieser Folge in seiner zweiten Heimat heraus: Frankreich. Die beiden reisen an die Loire ins Anbaugebiet Pouilly Fumé, das in Frankreichs Weinkarten weit verbreitet, in Deutschland eher selten zu finden ist. Pouilly Fumé ist bekannt für seine eleganten Sauvignon Blanc-Weine, die eine markante Rauchnote und eine komplexe Struktur haben, feine Kräuteraromen und eine beeindruckende Länge am Gaumen bieten. Thomas‘ „Corty“ von Patrice Moreux riecht typisch nach Feuerstein. Dazu etwas Birne und Apfel. In der Farbe ein helles Zitronengelb mit leicht silbrigen Nuancen. Im Geschmack sehr frisch, weich und mineralisch. Thomas schmeckt sogar etwas Quittengelee. Dietmars „Léon“ von Jonathan Pabiot hat eine tiefere Farbe, eher strohgelb. Im Geruch Nuancen von Mirabelle, Aprikose und Eisbonbon. Im Geschmack mit einem leicht herben Abgang und gutem Trinkfluss. Im Geschmack Birne, heller Apfel und Weinbergpfirsich. Ein sehr guter Essensbegleiter. Dietmar nimmt sich vor, im neuen Jahr endlich witzig zu sein und erleidet Schiffbruch damit, indem er (ohne es zu wissen) einen Witz von Thomas nochmals erzählt. Diesmal findet er ihn selbst wenigstens witzig. Beim Spiel „Welcher Weintyp bist Du?“ bekommt Thomas ein äußerst unklares Ergebnis. Es reicht aber immerhin zur Feststellung, dass er ein Großes Gewächs ist.

Marius Tabordet, Verdigny, Centre-Loire Attention vous êtes sur le point de rencontrer un personnage attachant et surtout un scaré vigneron. Sur les bons conseils d'Isabelle Pangault, vigneronne au domaine de l'affût que vous pouvez retrouver dans notre 11ème épisode, nous avons eu le plaisir d'interroger Marius Tabordet. A la tête d'un domaine familial sur la commune de Verdigny, c'est un fin connaisseur des appellations Pouilly-Fumé et Sancerre. Alors qu'il se destinait à une autre activité, Marius clame aujourd'hui haut et fort son amour pour le métier de vigneron. Régalez-vous ! Nous avons plus que jamais besoin de vous pour grandir. Un commentaire ou une note sur votre appli de podcast, ⁠⁠⁠⁠⁠⁠⁠un don sur notre page Tipeee⁠⁠⁠⁠⁠⁠⁠, ça fait toujours plaisir et ça donne de l'énergie ! Réalisation : Romain Becker, Antoine Msika, Florian Nunez Mixage : Emmanuel Nappey Musique originale : Emmanuel Doré Graphismes : ⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠ Retrouvez aussi Le Bon Grain de l'Ivresse sur le ⁠⁠⁠⁠⁠⁠⁠web⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠ sur ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ et sur ⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠ On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon ! Le Bon Grain de l'Ivresse, le podcast les pieds dans les vignes.

Kjell-Gabriel vil imponere litt, og fisker frem en flaske fra Sancerre, nærmere bestemt fra Pouilly-Fumé. Her blir det snakk om kattepiss og andre måter å beskrive karakteristiske viner på. * Patrice Moreux Corty Intro Sancerre 2021 / kr. 249,90 / Varenummer: 14188301

So, if you didn't know, Pouilly-Fumé is Sauvignon Blanc, but from a specific area of France in the Loire Valley. Like a lot of European wines, the names can be confusing because they are named after the place they are from, not the grape they are made from. But the real question is - can you tell the difference between a Sauvignon Blanc from Pouilly-Fumé, which is going to be a little pricey, from a much less expensive Sauvignon Blanc? If you are curious about all of this stuff, this is the episode for you! We talk about what makes Sauv Blanc from Pouilly-Fumé special, and then we taste and review two wines from Pouilly-Fumé and compare them to Barefoot Sauvignon Blanc. The results may surprise you! Wines reviewed in this episode: 2021 Domaine Francis Blanchet Pouilly Fumé Cuvée Silice, 2020 Domaine Cailbourdin Pouilly-Fumé Les Cris, and Barefoot Sauvignon Blanc.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Michaela Quinlan, certified sommelier, and Robert Tas explore the wine list at the French brasserie, La Voile. The food is quintessentially French, and the wine list is a  fine expression of the best French wines. Michaela chooses wines from a variety of French regions, including a stand-out Bourdeaux, a must-try Chateau Montus, and an exceptional blend for a celebration wine.  Wines reviewed include: 2016 Chateau Vieux Chaigneau, Lalande de Pomerol 2019 Domaine Tinel-Blondelet, Pouilly Fumé, Loire Valley  2021 Domaine le Freud Pinot Gris, Alsace For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

SAMEDI 21 JANVIER 2023 Henry d'Assay - Comte Henri d'Assay  C'est après avoir été à la tête du château de Tracy pendant près de 25 ans, qu'Henry décide de fonder en 2016, la société de négoce Comte Henry d'Assay. Spécialisée dans le négoce des vins du Val de Loire, il commercialise des Sauvignons, des Côtes de Gascogne, des Pouilly-Fumés et bien d'autres vins. L'objectif d'Henri est de montrer la plasticité du cépage Sauvignon et ses diverses expressions qu'il peut prendre en fonction du terroir, du climat, de l'exposition et surtout du vigneron.       Nicolas Strager - Sipmygrape Passionné de vin depuis toujours, Nicolas a fait des études en œnologie et a forgé ses connaissances dans de nombreux établissements. C'est en 2017, qu'il décide de créer « SipMyGrape », un compte Instagram dédié à sa passion pour le vin. Sur son compte, il partage régulièrement à ses 37 000 abonnés ses découvertes et ses coups de cœur. Depuis septembre 2022, il travaille chez Socialy, une agence de communication basée à Paris dans le but de créer un pôle dédié aux vins, spiritueux et bières.  

This is the weekly newspaper column.Thanksgiving 2022 11-16-2022Some people are intimidated by wine choices for the big Thanksgiving family feast. There is no reason for discombobulation.The Thanksgiving meal arguably is the easiest repast of the year for wine pairing. Typically there are so many different things to eat and so many different people to eat them, almost any wine will pair with something or someone.Suggestions, presented to help you prepare:• Start with sparkling. You don't have to go the expensive Champagne route, unless you want to, but avoid the bottom shelf plonk that really is mediocre white wine injected with CO2.• If there is a starter course—fruits, fish, raw veggies, charcuterie—sauvignon blanc is an almost faultless choice. New Zealand makes the zingiest, but quality sauv blanc—sometimes described as “salad in a glass”—has many makers. You can pass on the sometimes pricey Pouilly Fumé or Sancerre, but also avoid the bottom shelf stuff.• If the centerpiece of the  festive feast is turkey, it is hard to go wrong with pinot noir. Washington and Oregon make delightful, often light and sophisticated pinots. California pinots tend to be heavier. Cheap, mass-produced pinot noirs tend to have as much as 25% non-pinot grapes, and the pinot grapes are not the best. Spend some money here, $20 or more. After all, this is the centerpiece of the event. Pinot noir also pairs well with ham, if that is your preferred protein.• If you go with beef, cabernet sauvignon, cab-merlot blends, and malbec are safe choices. Those wines also pair with lamb. Like the pinot, avoid the bottom shelf, spend more than $20. Don't go, however, for three-figure pours. Your meal likely is a gastronomical marathon filled with boisterous family fun and bonhomie. Save the high-dollar reds for a more intimate, less hectic repast.• Dessert? Port. Rule of thumb: the wine must be sweeter than the dessert.Tasting notes:• Gruet Brut Rosé NV: Superb, accessible, correct pinot noir brute sparkling. $13-20• Siduri Pinot Noir Willamette Valley 2020: Superb entry-level pour into delicious world of Siduri. Elegant, easy drinker. $17-22• Dow's Late Bottled Vintage Porto 2016: Easygoing, approachable, affordable. Legendary vintage. $25• Gary Farrell Pinot Noir Russian River Valley, Hallberg Vineyard 2018: Lilting delight from special vineyard. Excellent fruit, superb acidity, deft use of oak. $55-60Last round: I love how people claim Thanksgiving is the only day of the year they overeat. Give me a break. Give me a glass of wine. Wine time.If you are pleased with your experience here, please consider a paid subscription to support this effort and gain access to bonus material and archives. Just $5 a month—less with the year plan—and you can opt out at any time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

This is the weekly newspaper column.Sauvignon Blanc summer 8-3-2022Sauvignon blanc is versatile all year, but it particularly shines in the scorching summer we endure this year.Its crisp acidity and tropical fruit flavors complement lighter dishes and salads. Sauv blanc often is called “salad in a glass.” Nicely chilled, sauv blanc easily is appreciated at the end of a triple-digit day.Sauv blanc is an uncomplicated wine with vines rambunctiously eager to please. When winegrowers neglect to prune, the wine can have little distinction. That was the case in the 1970s and 1980s when California growers went for quantity instead of quality. Sauv blanc rightly earned a reputation as a cheap jug wine/boxed wine.Led by Robert Mondavi, some winemakers knew sauv blanc could achieve more and attempted to create a market for “Fumé Blanc” or similar made-up marketing name. Unfortunately, many pursued an oaky style that did sauv blanc no flavor favors.Then New Zealanders found ways in vineyards and wineries to evoke more fruit expression, creating a style now imitated even in France. Marlborough, in the northern part of the southern island, began producing world-class pours in the 1980s—food-friendly wines with tongue-cutting acidity and vivid citrus fruits.Much of sauvignon blanc is made to drink young, often released shortly after harvest. That pleases winemakers—they get to turn juice into cash quickly. It also pleases a lot of consumers since you can easily get quality in the $12-18 range.If you want, however, you can go high-end. Screaming Eagle, Oakville makes a sauv blanc that sells for $5,900—down from $7,180 last year. In France, where wine names come from places and not the varietal, the French call it Sancerre or Pouilly-Fumé. Sancerre is on left bank of the Loire River, Pouilly-Fumé on the right bank. Dagueneau Asteroide Pouilly-Fumé goes for $1,791 a bottle. Edmond Vatan Clos la Neore, Sanerre costs $494 a bottle.Tasting notes:• Concha y Toro Gran Reserva Sauvignon Blanc, Rapel River 2021: Congenial easy drinker rather than boisterous, assertive sauv blanc, but retains SB's ability to enhance, complement food. $13-16 Link to my review• Wairau River Sauvignon Blanc, Marlborough 2021: Delivers what you want and expect from a NZ sauv blanc. $15-20 Link to my review• Aperture Cellars Sauvignon Blanc 2020: Dollop of sémillon adds a subtle boost; whole-cluster pressing delivers depth, complexity. $40-45 Link to my reviewLast round: This summer has been so hot, when I turn on my sprinkler, steam comes out. Wine time.This is a reader-supported publication. To support my work and receive exclusive posts, please, consider becoming a paid subscriber.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

These two neighboring towns are said to have the purest expression of Sauvignon Blanc. Let's get to know them and throw down a little history. See acast.com/privacy for privacy and opt-out information.

Nos Méchants Raisins dans un défi 28 jours sans alcool, qui l'eût cru? Les temps actuels amènent vraiment leurs lots de surprises! En fait, il faut préciser que Patrick résiste encore et préconise plutôt l'idée d'un plan équilibré pour mieux gérer sa consommation dans la semaine. Nadia, elle, le fait à l'avance et à anglaise avec le « Dry January », et Mathieu de son côté se prépare à passer les 4 semaines de février sans boire une goutte. Pour vous accompagner dans ce mois « à sec », vos Méchants Raisins vous proposent quelques options de boissons non-alcoolisées, depuis les cuvées Proxies de Acid League, qui se donnent une allure de vin nature, jusqu'au spiritueux 0%, bières et vins désalcoolisés. Et même les résistants y trouveront leur compte, puisqu'on vous offre aussi des suggestions de (vrais) vins! Suggestions:  Nadia  Domaine Richaud, Côtes du Rhône 2019, Terre d'Aigles  22 $ - Code SAQ 14827578 – 15 % - 1,4 g/L  Famille Chasselay, Beaujolais 2020, Beaujolais Is Not Dead, France  25,10 $ - Code SAQ 14559913 – 13 % - 1,4 g/L – Biologique  Patrick  Dampt, Vieilles Vignes 2020, Petit Chablis, France  24,15 $ - Code SAQ 13657677 – 13 % - 1,3 g/L  Domaine des Fines Caillottes, Pouilly-Fumé 2020, France  26,85 $ - Code SAQ 963355 – 12,5 % - 1 g/L  Sans alcool  Proxies - https://www.acidleague.com/  Partake IPA - https://drinkpartake.ca/  Torres Natureo 0.5 2020  9,95$ - Code SAQ 11334794 – 0,5% - 46g/L  Sangre de Toro 0,0 2020  12,15$ - Code SAQ 14266475 – 0,5% - 38g/L     Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

DIMANCHE 17 OCTOBRE 2021 Victoire Le Dorze  L'histoire du domaine s'inscrit dans le temps ! Des traces de parcelles de vignes ont permis de remonter jusqu'en 1791. Le domaine est un lieu préservé, avec une bastide du 18ème siècle surplombant un vignoble cerné de bois et de collines. Victoire et son père Christian ont acquis le Château Bonisson en 2017. Leur objectif est de donner un nouvel élan à cet ancien domaine, en respectant des valeurs de qualité et d'authenticité. Le terroir du domaine est intéressant : Il se situe à la confluence de 3 types de sols (calcaire, argilo-calcaire et limoneux). Cette diversité apporte une grande variété de goût aux vins. Avec 10 hectares de vignes en appellation « Coteaux d'Aix-en Provence », Victoire et son père produisent les trois couleurs vins à partir de Syrah, Grenache, Vermentino et Sauvignon. La famille est très attachée au respect de la biodiversité. Les vendanges sont réalisées à la main pour garantir une parfaite intégrité des raisins et la culture de leur vigne est menée en agriculture biologique  Philippe Raimbault  Philippe a fait ses premiers pas dans le vin à 14 ans sur le domaine familial puis au lycée viticole de Cosne sur Loire. La viticulture est inscrite dans ses gènes ! Dans la famille Raimbault, les vignerons se succèdent depuis 13 générations. Philippe a appris l'exigence et la qualité du travail de la vigne, avec son père et son grand-père. En 1998, le domaine a été séparé en deux entre Philippe et son frère. Philippe a pu, de son côté, exprimer librement sa passion des vins sains et authentiques. Il exploite aujourd'hui 10.5 hectares en appellation Sancerre, 5 hectares en Pouilly-Fumé et 1.5 hectare en Coteaux du Giennois. Les sols sont riches en minéraux et aussi en fossiles marins dont Philippe fait la collection. La biodiversité occupe une grande place sur le vignoble de Philippe, en effet il respecte les exigences pour une viticulture durable et responsable et le vignoble est labellisé HVE depuis 2015. Philippe a d'ailleurs mis en place des nichoirs dans les vignes pour protéger les chauves-souris et suit l'évolution de leur population avec l'aide des spécialistes du Muséum d'histoire naturelle de Bourges.   

Deze aflevering staat in het teken van Sancerre en Pouilly-Fumé en hun rockstar grape sauvignon blanc. Laat dat nou net ook de wijnen zijn van de slobberpost van deze maand. De proefnotitie hoor je in deze podcast én staat op instagram. Met dank aan Vinites presenteren we deze keer in slobberpost twee wijnen van Henri Bourgeois, benchmark uit de Loire. In de podcast noemen we nog meer wijnen uit deze wijngebieden, o.a. Didier Dagueneau, Francois Cotat en Michel Redde. Meer linkjes:

SAMEDI 11 SEPTEMBRE 2021 François Combard Diplômé des Beaux-Arts, François succède à son père et prend la direction du domaine en 1997 avec ses sœurs, Magali et Delphine. Situé au milieu des vignes, des oliviers et des pins, le domaine Figuière est devenu une référence en matière de viticulture biologique. François poursuit les efforts engagés par son père depuis 1979 avec la certification ECOCERT pour conduire le domaine en bio et ne cesse d'innover, quitte à sortir des conventions, mais toujours au bénéfice du respect des sols et du terroir. Le style Figuière est particulier. Sa force et son élégance viennent d'une belle structure minérale issue de l'étonnant terroir de schiste. François s'engage à promouvoir l'excellence des vins de Provence à travers une nouvelle approche de l'appellation Côtes de Provence, notamment avec des rosés pensés et conçus comme un « grand vin » et toujours dans le respect de la vigne, des sols et du terroir.    Arnaud Bourgeois  Après des études d'œnologie, de commerce puis des stages en France et en Afrique du Sud, Arnaud a rejoint le domaine familial en 1992 pour en être à la tête depuis 2008 avec son frère et son cousin. Aujourd'hui, la famille Bourgeois est propriétaire de 72 hectares sur les principaux grands terroirs des appellations Sancerre et Pouilly-Fumé. Arnaud est attentif à chaque détail dans les vignes et les chais. Pour obtenir des vins de qualité, les vignes sont cultivées dans le souci de l'environnement, la vinification et l'élevage se font ensuite dans un chai gravitaire construit en 1999 qui offre des conditions optimales. Le Domaine propose également une belle offre oenotouristique avec un espace dégustation vivant, convivial et moderne créé en 2000 ou encore des pique-niques dans les vignes. En 2017, la famille Bourgeois a même obtenu le label Vignobles et Découvertes qui récompense leurs efforts quant à la promotion de l'œnotourisme !   

Vinene i dette afsnit er skænket af Kjær & Sommerfeldt. https://www.kjaersommerfeldt.dk/ Find smagekassen her: https://www.kjaersommerfeldt.dk/produkt/vin-for-begyndere-podcast-loire-3-flasker —————————— Som lytter kan du hjælpe os med at lave flere sær-afsnit. Tilmeld dig her: https://www.zetland.dk/kampagne/vfb og få adgang til Zetland i 2 måneder for kun 50 kr. Når du får adgang støtter du samtidig Vin for begyndere, så vi kan lave endnu flere sær-afsnit. ------------------------ Live podcast og vinfestival i København: https://billetfix.dk/da/e/vinfestival-vin-for-begyndere/ ------------------------ Både smag og lugt bringer os til nye horisonter i debuten på Sauvignon Blanc. Hvad er Loire for et område og hvilke druer bliver dyrket i området? Hvordan udtrykker vinene sig i området og hvilke forskelle er der i Sancerre og  Pouilly-Fumé og hvordan er klimaet i området? Hvilken udvikling er der sket i Sancerre over de seneste år og hvordan ser det ud, hvis vi dykker ned i jordbundsforholdene? Vi skal også smage på et prisvenligt alternativ fra Quincy i Loire. Og så skal vi svare på et spørgsmål om vin og transport. Kan vinen tåle at ligge i et varmt bagagerum og kan den tåle at fryse?! Til slut snakker vi året 2003 Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin  

Lühisaatesarja “Vala välja veinikool: viinamarjad” teises osas uurime lähemalt Prantsusmaa põneva veinipiirkonna Loire'i oru põhiviinamarja Sauvignon Blanc'i. Maailmaränduriks kujunenud viinamarjast, selle marja ajaloost ja parimatest näidetest räägib stuudios tunnustatud sommeljee Marko Mägi. Loomulikult ei puudu stuudiost ka neli eriilmelist veininäidet, kuid neist kuulete rohkem juba saates! Marja ajalooline kodu asub Prantsusmaal Loire'i orus, kuigi enamus inimesi võiksid selleks kodumaaks pakkuda hoopis mõne Uue-Maailma veinipiirkonna. Esimene teadaolev Sauvignon Blanc'i mainimine kirjanduses pärineb juba aastast 1534. Sauvignon Blanc'ist – mitte küll selle nime all – kirjutas näiteks François Rabelais oma romaanis “Gargantua”. Sauvignon Blanc või teise nimega Sauvage Blanc tähendab otsetõlkes “metsikut valget”. Selline nimi viitab eelkõige marja väljanägemisele ja asjaolule, et tegemist on metsikult arenenud marjaga. Mis puutub aga marja aroomidesse, siis Sauvignon Blanci tunneb enamasti üsna lihtsalt pokaalis ära tugeva, võimendatud musta sõstra lõhna järgi. Muus osas on veinidel tavaliselt tugevad rohelised aroomid, sinna sekka kuuluvad näiteks karusmari, roheline pipar, spargel ja nii edasi. Maitses on veinid aga kerged ja Sauvignon Blanc juuaksegi enamasti ära noore veinina, kuna keldris hoidmine ei anna palju sellele veinile juurde. Muuseas, Sauvignon Blanc on ka Riesling'i kõrval esimesi marju, millest toodetud veini hakati keeratava korgiga pudelitesse villima! Prantsusmaa puhul tasub meeles pidada, et viinamarjade nimesid enamasti pudelile ei märgita. 100% Sauvignon Blanciga on tegemist kindlasti juhul, kui sildilt paistab Pouilly-Fumé apellatsioonide nimi, Sancerre'i apellatsioonis võib roosa ja punase veini puhul kasutada ka Pinot Noir marja (sellest maailma ühest imelisemast ja mitmekihilisemast marjast tuleb juttu ühes järgmises saates)! Sauvignon Blanc on väga gastronoomne vein, mis avanebki paremini just millegi kõrvale rüübates. Milliste toitudega sellest marjast veinid sobivad, mida silmas pidada söökide valimisel? Esiteks seda, et enamasti on Sauvignon Blanc'i puhul tegemist ikkagi pigem kerge veiniga, nii et kerge peaks olema ka toit ja selle valmistuseks valitud tooraine. Teiseks tasub meeles pidada, et kui mõru maitse ei meeldi, siis võiks Sauvignon Blanc'i juues vältida toidus kõike, mis on mõru. Vastasel juhul võimendub just mõru iga suutäie järelmaitses. Sama kehtib näiteks koriandri puhul: kui koriander meeldima juhtub, on see mõistagi hea uudis - Sauvignon Blanc võimendab koriandrit. Suurepärane kombinatsioon tekib aga, kui Sauvignon Blanc'iga panna paari erinevad pika järelmaitsega kitsejuustud. Proovige järele! Rohkem ja põhjalikemaid toidusoovitusi jagab sommeljee juba saates. Saates valasime välja ja lasime “hammaste tagant” läbi neli suurepärast Sauvignon Blanc marjast veini: 1. Saint Clair Origin, Marlborough, Uus-Meremaa, Sauvignon Blanc, 2019 (https://nautimus.ee/toode/saint-clair-sauvignon-blanc/) 2. Chateau St. Marie Vieilles Vignes, Entre-Deux-Mers, Prantsusmaa, 2019, Bestwine (https://www.bestwine.ee/et/a/chateau-sainte-marie-vieilles-vignes-8) 3. Henri Bourgeois, Sancerre, Prantsusmaa, 2019, Balmerk (https://dunker.ee/toode/henri-bourgeois-sancerre-75cl/) 4. Sattlerhof, Gamlitz Sauvignon Blanc, Südsteiermark, Austria, 2019, Vinorama (https://vinorama.ee/toode/sattlerhof-gamlitz-sauvignon-blanc-dac-2019-12-5/) Stuudios rääkis viinamarja ajaloost ja olemusest sommeljee Marko Mägi, kuulasid veiniõppurid Keiu ja Martin. Erilised tänud lähevad saate toetajale Eesti Sommeljeede Assotsiatsioonile, kes saatis stuudiosse nii oma sommeljee kui maitsmisele tulnud veinid. Küsimuste ja ettepanekutega kirjutage meile aadressile vala@delfi.ee. Jälgige meie tegevusi ka sotsiaalmeedias: Facebookis ja Instagramis.

Bien connu pour son Pouilly Fumé, son Saint-Nicolas de Bourgueil ou son Muscadet, le Val de Loire recèle de trésors, à l'image de ses Rois qui ont fait la France. La Vallée de la Loire abrite en effet une mosaïque de vignobles dont les contours se dessinent à travers les cépages ou la tradition des vignerons du cru. Nous allons aujourd'hui remonter la Loire d'Est en Ouest en compagnie de François Surget, œnologue, caviste et producteur et vous parler de cette diversité de cépages, d'appellations, de cette palette de vins qui couvrent à peu près tous les goûts, du blanc sec au vin liquoreux, en passant par des vins plus complexes, de garde et qui participent au renouveau de la région et à son rayonnement international. Régalez-vous

Serge Doré, importer of French wine (and American via Quebec…he’s a man of many identities and a worldliness we can only aspire to!) and popular podcast regular, joins us to talk about the Loire Valley. Serge has been visiting the Loire since 1985 and has seen its evolution over the decades. He joins to give us the world of Loire from his perspective, humanize it with stories of producers he imports and some he has just met, and tell us what we can expect from this sometime confusing but wonderfully beautiful and diverse French wine region (for those of you interested in tariffs and how they are affecting business, the last 5 minutes of the pod is also devoted to that topic!). Here are the notes: Serge takes us through the main Loire regions. We being in Muscadet/the Pay Nantais. We discuss how far the wine has come in the last 20 years, and what good quality it is now. Serge says it reminds him of a ripe honeydew melon, so the grape name is fitting (the grape is called Melon de Bourgogne). He mentions Domaine Bouchaud whose wines he imports. I mention Domaine Louvetrie as an example of a very rocky, flinty Muscadet. We talk about Anjou and the lovely Chenin Blanc here. We focus first on Savennières, and then discuss the sweet wines of Quarts de Chaume, Coteaux de Layon, and others in the area. Serge talks about his early experiences with these stunning, yet rare wines.   We take a side trip to Sancerre. Serge confirms my hypothesis that Sancerre can sell all day long, but that Pouilly-Fumé has no takers! I mention the great Didier Dageneau and his Silex wine.   We discuss the marketing issue for Loire – namely that they don’t know how to do it! I fell that Anjou blanc and rouge, as well as Saumur blanc and rouge are generally generic and don’t taste great. Serge explains that most growers sell to negociants and co-ops who make seas of blah wines that aren’t from specific areas. The result: Rouge and Blanc from these parts are hard to pin down from a style perspective.   Serge loves Saumur- Champigny – a Cabernet Franc that is light, fruity, lower in alcohol but has great earthy notes. Thierry Germain is the master and is imported by Kermit Lynch. I say I have found it to be hit or miss. Serge reminds me: it’s all about producer.   Serge talks about why Touraine is the upcoming region of France and has been for a few years. He cites climate change as making a big difference for the ripeness levels and flavors for Touraine. 2015 was the big shift in the wines. We mention my new favorite Chinon and St. Nicholas de Bourgueil: Pascal et Alain Lourieux (available on Wine Access). Serge tells us stories about how absolutely focused these brothers are on the vineyard to get the results they do. The story is funny and amazing. Ahhh, Vouvray! It’s a frustrating topic. Serge tells us about how hard it is to sell because of its many styles and we return to one of the themes of the Loire: superb wines, no marketing savvy. The wine of Serge’s that I love is Domaine Bourillon Dorléans “La Coulee d’Argent”. It had some age (which I think Vouvray really needs) and was very flinty, with lemon curd and vanilla notes – tasty! Serge tells us stories of Fred Bourillon, his family and his wine. We briefly discuss the top dog of Vouvray, Domain Huet who makes outstanding, consistent Vouvray. Source: jamesonf- https://www.flickr.com/photos/jamesonfink/5147142662/ Vouvray AOC moelleux Domaine Huet 1985 Serge tells us about the terroir of Sancerre and the three soil types that make it stunning: Les Caillottes Flint/Silex Terre Blanche – Clay   We discuss the importance of climate and how the two different climates, which switch off at Amboise from maritime influenced to continental, divide the Loire. Slope, breezes, river effects – all the dorkiness is in this section of the conversation.   Serge and I muse about how natural wine may be a bit overhyped by the media where the Loire is concerned. Low intervention/traditional winemaking is the order of the day with the reds and Chenin however, Serge doesn’t hear producers talk about it.   Finally, we discuss the issues around tariffs and why they are so destructive for the wine industry in the US. I love Serge,having him on is such a pleasure. Check out his site to see his selection of wines.  ___________________________________________________________ Thanks to our sponsors: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

The StoryThe Petit Bourgeois Loire Sauvignon Blanc 2019 is an IGP Valle de Loire wine (the back label calls this a "table wine" which is a designation below IGP). It is the entry-level Sauvignon Blanc from Famille Bourgeois and winemaking family that has been producing wine in the Loire Valley for ten generations. They specialize in the Sancerre and Pouilly-Fumé regions of the Loire Valley.The Petite Bourgeois is probably not from those vineyards, Famille Bourgeois farms about 180 acres in the valley, but the back label only says "bottled by Henri Bourgeois". Bottled by means just that, the producer named on the front label bottled the wine and nothing more. The label laws for wine are awful, they confuse things rather than explain things. Since Famille Bourgeois is the actual winery and Henry Bourgeois is the brand name might explain may be the reason why who actually grew the grapes and made the wine are hidden. But still, it is not information that is too much to ask.With that rant out of the way, Loire Valley Sauvignon Blanc has been my favorite Sauv Blanc for years. And not the fancy Sancerre wine, though I do like them, just the plain old everyday Sauvignon Blanc, it is amazing, sunshine in a bottle.The problem with Loire Valley Sauvignon Blanc is that it isn't the easy wine to find at a competitive price (I found this one for $10.99 on sale). Good New Zealand Sauv Blanc is available at grocery stores and West Coast and Central American Sauvignon Blanc is plentiful and well priced.Loire Valley Sauvignon Blanc, which I think is excellent at all its price ranges, is available only at the better wine shops. Even then, it is mostly Sancerre and the prime location wines. For whatever reason the simple immensely enjoyable Loire Sauv Blanc isn't widely available, maybe the French keep it all to themselves.The Petit in the name means young, as in a wine with a very little aging. The wine was fermented in cool temperature-controlled stainless steel vats and then was aged on fine lees for 3 months. Aging on lees means they left the dead yeast and grape residue in the tank. Fine lees indicate they filtered the lees enough to remove larger bits and pieces but the left the small stuff. Aging on lees can give the wine a salty, cashew taste and when the lees are stirred can give the wine a creamy texture. The alcohol content is 13%.Petit Bourgeois Loire Sauvignon Blanc 2019 Tasting NotesThe color is pale wheat yellow. The nose is bright and lovely, all fresh fruit and tart citrus drizzled in honey. This Sauv Blanc has excellent acidity, that is something that you can take for granted until you taste a wine that just nails it.It tastes of ripe, not tart apple, grapefruit with a bit of a kick, and soft juicy peach. The mid-palate brings a little of that salty lees thing, a little melon, pear, and lemon chiffon. The acidity will have you reaching for another sip, your palate will demand it.The Summary* The Petit Bourgeois Loire Sauvignon Blanc 2019 is a joy to drink. Loire Valley Sauv Blanc is my favorite so I figured I would like it and it didn't let me down.* The problem is that now I can't simply head to a grocery store to get my Sauvignon Blanc fix. I have to hit the fancy wine shop and fight my way thru all the Sancerre's to find the simple, beautiful inexpensive Loire Valley Sauvignon Blanc that I love.

#20 - Le note di degustazione del Alexandre Bain Pierre Preciouse 2015 Pouilly-Fumé Credits soundtrack Live at the Mixtro (Session2) by Jeris (c) copyright 2014 CC (3.0) license. http://dig.ccmixter.org/files/VJ_Memes/44829 Ft: Admiral Bob (admiralbob77) , NiGiD

#16 - Il terreno incide molto sul gusto e l'aroma del vino, ne è prova il Pouilly Fumé dove il Sauvignon Blanc prende tutte le sostanze di cui è ricco il sottosuolo, sostanze che risalgono al Giurassico quando qui era tutto Oceano. --- Credits: Shades of Spring by Kevin MacLeod https://incompetech.filmmusic.io/song/4342-shades-of-spring License: http://creativecommons.org/licenses/by/4.0/

There is no new California Wine Country episode this week, due to statewide Coronavirus precautions. For this week's podcast episode, we begin a series of reruns of episodes that feature women in the wine business. This episode was originally broadcast on August 23, 2017. Cheers!  Megan Schofield, winemaker for Robert Mondavi Winery, joins Tom Simoneau, Dan Berger and Steve Jaxon, who are all excited to have a 2014 Robert Mondavi To Kalon I-Block Fumé Blanc to taste, which is a rare treat. Steve asks Tom to tell about Mondavi and how Robert Mondavi had a falling out with a brother about the direction of the family winery. He started it in 1966. He brought Napa Valley into the forefront, was the master marketer. Tom considered Robert Mondovi to be a mentor in the business. He brought a class to the vineyard. Megan Schofield The To Kalon I-Block is the particular parcel that produces an astounding Sauvignon Blanc. Dan says it needs a lot of time in the bottle and is similar to the greatest wines of the eastern Loire Valley in France. Most people just don't put it away long enough, it needs 7 to 10 years. It can only be purchased at the winery, not at retail. Dan says this particular wine is worth the trip over the hill. Megan tells that she has been at Mondavi for about two and a half years and she is one of three winemakers there. She handles the Burgundian reds and this year the Sauvignon Blanc. They have another Bordeaux red winemaker and their director is Geneviève Janssens. She grew up in Canada in the Niagra region and saw a career path with her college, Brock University, had opened to train Canadian winemakers. She has worked as a winemaker for many years at different wineries including Simi Winery. Steve tells how Mondavi is known for both technical winemaking and marketing. He promoted labeling wines varietally rather than generically. Dan knew Bob Mondavi well and says he was dedicated to the overall quality of wines especially from Napa Valley. He encouraged quality above all else. The feud he had with his brother in the mid-60s caused a separation. Part of the reason was that Bob wanted to focus on quality. They were both reared in Charles Krug winery. Bob wanted to emphasize the greatness of the different varieties. He changed the name of his Sauvignon Blanc to Fumé Blanc, which is the name they have always used. He was also into comparisons with the best European wines. He said, “We belong at the table with the best wines.” From 1966 to 1970 they were on the road 300 days a year for four years, selling aggressively. Tom tells the legend that there was a train that passed by a vineyard leaving a trail of smoke and dust and that inspired the name. Pouilly Fumé and Sancerre are the French names. Now they taste the To Kalon I-block wine. To Kalon is a very special piece of soil that Robert Mondavi discovered to produce some of the finest wines he was making. Megan explains that it is Greek and roughly means “highest beauty” and the name came from the vineyard owner in 1800s and that Robert Mondavi used the name. Dan says that it gets less total sun because it is shaded by a hearby hill. Megan says it is only about 5 acres and produces only 250-300 cases per year. Dan, of course, suggests that this wine needs 6-10 years in the cellar. He tells that it is made with great care. There is a little hazelnut flavor in the wine. Megan says it does get lies contact, so it has more body than other Sauvignon Blancs. This bottle is sold only at the winery and goes for $90. They believe the vines were planted in 1945 and they think they may be the oldest Sauvignon Blanc grapes in America. Next they taste a Chardonnay. Tom says he told Megan that Steve likes Chardonnay so she brought a special Reserve Mondavi 2014 Carneros Chardonnay. Steve is in love! Dan suggests this would go with seafood, such as fresh Halibut. Tom describes this Chardonnay as creamy, with good acidity,

There is no new California Wine Country episode this week, due to statewide Coronavirus precautions. For this week's podcast episode, we begin a series of reruns of episodes that feature women in the wine business. This episode was originally broadcast on August 23, 2017. Cheers!  Megan Schofield, winemaker for Robert Mondavi Winery, joins Tom Simoneau, Dan Berger and Steve Jaxon, who are all excited to have a 2014 Robert Mondavi To Kalon I-Block Fumé Blanc to taste, which is a rare treat. Steve asks Tom to tell about Mondavi and how Robert Mondavi had a falling out with a brother about the direction of the family winery. He started it in 1966. He brought Napa Valley into the forefront, was the master marketer. Tom considered Robert Mondovi to be a mentor in the business. He brought a class to the vineyard. The To Kalon I-Block is the particular parcel that produces an astounding Sauvignon Blanc. Dan says it needs a lot of time in the bottle and is similar to the greatest wines of the eastern Loire Valley in France. Most people just don’t put it away long enough, it needs 7 to 10 years. It can only be purchased at the winery, not at retail. Dan says this particular wine is worth the trip over the hill. Megan tells that she has been at Mondavi for about two and a half years and she is one of three winemakers there. She handles the Burgundian reds and this year the Sauvignon Blanc. They have another Bordeaux red winemaker and their director is Geneviève Janssens. She grew up in Canada in the Niagra region and saw a career path with her college, Brock University, had opened to train Canadian winemakers. She has worked as a winemaker for many years at different wineries including Simi Winery. Steve tells how Mondavi is known for both technical winemaking and marketing. He promoted labeling wines varietally rather than generically. Dan knew Bob Mondavi well and says he was dedicated to the overall quality of wines especially from Napa Valley. He encouraged quality above all else. The feud he had with his brother in the mid-60s caused a separation. Part of the reason was that Bob wanted to focus on quality. They were both reared in Charles Krug winery. Bob wanted to emphasize the greatness of the different varieties. He changed the name of his Sauvignon Blanc to Fumé Blanc, which is the name they have always used. He was also into comparisons with the best European wines. He said, “We belong at the table with the best wines.” From 1966 to 1970 they were on the road 300 days a year for four years, selling aggressively. Tom tells the legend that there was a train that passed by a vineyard leaving a trail of smoke and dust and that inspired the name. Pouilly Fumé and Sancerre are the French names. Now they taste the To Kalon I-block wine. To Kalon is a very special piece of soil that Robert Mondavi discovered to produce some of the finest wines he was making. Megan explains that it is Greek and roughly means “highest beauty” and the name came from the vineyard owner in 1800s and that Robert Mondavi used the name. Dan says that it gets less total sun because it is shaded by a hearby hill. Megan says it is only about 5 acres and produces only 250-300 cases per year. Dan, of course, suggests that this wine needs 6-10 years in the cellar. He tells that it is made with great care. There is a little hazelnut flavor in the wine. Megan says it does get lies contact, so it has more body than other Sauvignon Blancs. This bottle is sold only at the winery and goes for $90. They believe the vines were planted in 1945 and they think they may be the oldest Sauvignon Blanc grapes in America. Next they taste a Chardonnay. Tom says he told Megan that Steve likes Chardonnay so she brought a special Reserve Mondavi 2014 Carneros Chardonnay. Steve is in love! Dan suggests this would go with seafood, such as fresh Halibut. Tom describes this Chardonnay as creamy, with good acidity, a little bit of lemon,

    Talk: We Want Loire   Wines Tasted:   2017 Chateau du Coing St Fiacre Muscadet de Sevre et Maine Sur Lie €16.55   2015 Pierre et Catherine Bréton ‘La Dilettante’ Vouvray Sec AC Chenin Blanc €23.35   2015 Alexandre Bain ‘Mademoiselle M’ Sauvignon Blanc  Pouilly Fumé €48.30   2015 Domaines Des Roches Neuves ‘Franc de Pied’ Saumur-Champigny AoP Cabernet Franc €48.25 Guest contact details   Beverly:   http://www.latitude51.ie/   https://www.instagram.com/latitudefiftyone/   https://www.facebook.com/LAtitude-51-120438814730804/ Pascal:   https://lecaveau.ie/   www.instagram.com/lecaveauwinemerchants   www.facebook.com/lecaveaukilkenny Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Beverley Mathews, Pascal Rossignol Date: 9 August 2019 Location: Wine and Cheese Festival 2019, Iveagh Gardens, Dublin   Contact:   hello@interpretingwine.com www.linkedin.com/in/lawrencefrancis   www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Wie versprochen folgt diese Woche die Verkostung der beiden Sauvignon Blancs. Zum einen gibt es den Wein aus der alten Welt (Pouilly Fumé): Domaine Jean Claude Chatelain - Sauvignon Blanc 'Les Cailloux Silex' 2016... ... und zum anderen einen neuseeländischen (Marlborough) Sauvignon Blanc 2017 von Kim Crawford. In dieser Episode stelle ich euch diese beiden unterschiedlichen Weine vor und erkläre euch anhand deren Aromatik den Unterschied zwischen Pouilly Fumé und Marlborough Weinen. Ich hoffe, ihr bewegt euch danach sicherer in der Weinwelt und habt ganz viel Spaß beim Zuhören und Weintrinken!

This month's Regional Rap is a virtual Loire lap in under 30 minutes! From the Muscadet of Pays Nantais, through Vouvray all the way to Pouilly-Fumé . Anjou and Haut-Poitou? Don't mind if we do! We explore "Saumur," grapes and styles galore, and hope this is an episode you will adore. Pics, links and more at winetwofive.com   Loire Valley, French Wine, Wine Two Five Podcast Regional Rap

The Loire Valley wine region, located in central France along the Loire River and its tributaries, is famed for its dry, white wines such as Sancerre and Pouilly- Fumé. The wine region is filled with vineyards, farmland and beautiful chateaux. Overall, the Loire Valley – which includes famous towns as Orleans, Tours and Nantes – is approximately two-thirds the size of Bordeaux. ***Subscribe to our Channels for more: *** ► YouTube: https://www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: https://itunes.apple.com/us/podcast/bevcast/ ► Stitcher: http://www.stitcher.com/s?fid=233919&refid=stpr

Sauvignon Blanc oldukça aromatik üzümlerden bir tanesi. Yine bunun doğduğu bölge de Fransa, Fransa’nın kuzeyi diyebiliriz aslında. Hem Fransa’nın kuzeyinde Loire bölgesinde oldukça yaygın olarak bulunuyor hem de Fransa’nın güneyinde Bordeaux’da. Bordeaux’nun hem tatlı hem sek beyazlarını yapan en önemli üzüm cinsi aslında. Çoğunlukla yeşil meyve ve bitkisel (sebzevari) aromalar taşıyan şaraplar yapmakla birlikte yeni dünya ülkeleri arasında, Yeni Zelanda’da oldukça tropik aromalar taşıyan hatta eski dünya yani Fransa örneklerininden çok daha kompleks aromalar taşıyan şaraplar yapar. Fransa’nın Loire bölgesinde tek başına Valle Central denilen yani Central Valley denilen, Sancerre ve Pouilly-Fumé iki komşu komünde birbirinden oldukça farklı, iki farklı stilde şaraplar yapar. Sancerre birazcık daha mineralsi, kireçsi; Pouilly-Fumé ise daha çakıl taşı vb. aromalar taşıyan şaraplar yapar. Bordeaux’da ise pek tek başına kullanılmaz. Bordeaux’da Sauvignon Blanc, Sémillon üzümüyle birlikte kullanılır. Çok fazla meşe fıçıyla uyumlu üzümlerden bir tanesi değildir ama evet meşeli örnekleri de var. Özellikle Californa’da Fume Blanc denilen bir stil vardır. Burada şarap bir süre meşe fıçılarda olgunlaştırılır. Sauvignon Blanc’ın da meşeli cinsini anlamak istiyorsanız etikette Fume Blanc yazanları tercih etmeniz lazım. En yaygın olduğu ülke California ve sanırım Türkiye. Onun dışında dünyada pek Sauvignon Blanc meşe fıçılı olarak karşımıza çıkmaz. Çoğunlukla yıllanmaya uygun değildir diyebiliriz. Genellikle genç tüketilmesi önerilir.

It's a small part of the wine world but one you should know: the Central Vineyards of the Loire Valley, which include Sancerre, Pouilly-Fumé, Menetou-Salon & others. Great Sauvignon Blanc, up and coming Pinot Noir, and fantastic rosé. History, soils and dorkiness abound in this podcast, which will make your mouth water and have you running out to get these wines ASAP!    The Central Loire Vineyards: Overview In the center of the Loire Valley, in the heart of France. All of the Central Vineyard appellations are within 80 kilometres (50 miles) of center of France Continental climate with decent rainfall   Appellations Sancerre White, red, and rosé 3 main types of soil in the two appellations: Limestone (known locally as caillottes) – vines planted on white rock  Kimmeridgean terres blanches (clay limestone) Silex (flint)  In Sancerre, the caillottes and terres blanches account for 40% each and silex accounts for 20% of vineyard soils Often steepest vineyards best: Bué, Chavignol, Champtin Producers: Alphonse Mellot, Domaines Fouassier and Vacheron, Lucien Crochet     Pouilly-Fumé and Pouilly-sur-Loire –   Pouilly-Fumé only Sauvignon Blanc Pouilly-sur-Loire only Chasselas Soils -- similar to Sancerre Producers: Alexandre Bain, Domaine Didier Dagueneau, Ladoucette Difference between Pouilly and Sancerre: Sancerre is a more cohesive appellation,  Pouilly has no clear centre – not touristy Sancerre has strong leading producers: Alphonse Mellot, Jean-Marie Bourgeois, Denis Vacheron and others, to promote the appellation. Pouilly – no cohesion: the late Didier Dagueneau attacked lax practices of his fellow producers. Ladoucette is largest producer is Pouilly -- is an international businessman based in Paris Pouilly has been lower quality than Sancerre in recent years. Shows promise but Sancerre is better quality and reliable   Menetou-Salon Southwest of Sancerre: More gently rolling than that of Sancerre Vineyards more dispersed than Pouilly and Sancerre, more variable  Revival going on now Producers: Pierre and Isabelle Clément, Domaine du Chatenoy, Domaine Philippe Gilbert  Quincy All Sauvignon Blanc First appellation created in Loire Flattest of the areas, prone to hail  Reuilly  Dry, crisp Sauv Blanc with some Pinot Noir and Pinot Gris for red and dry rosé Slightly better than Quincy Coteaux du Giennois  Vines are close to the Loire, mostly on its eastern bank Light-bodied, fruity and crisp, dry Sauvignon Blanc Reds have to be PN and Gamay blend – not good Dry rosé good  The limestone soil is  flinty.   Châteaumeillant – only 1% exported, Although included in the Central Loire, Châteaumeillant is apart from the rest - in the northern foothills of the Massif Central Granitic soil (Granite) Specializes in rosé wine known as vin gris, reds from Gamay and Pinot Noir grapes   ____________________________________________  Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople    The Great Courses Plus -- who makes you smarter and more well rounded! With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL thegreatcoursesplus.com/wine      HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it!    Vivino  You can use the Vivino app to scan and keep track of wines  NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up 

A deux pas de Bourges, à deux heures de Paris, l'équipe des Coudes sur la Table arpente les vignes de Menetou-Salon, Quincy ou encore Châteaumeillant et vous fait découvrir des vignerons passionnants, des vignobles inconnus. Les vins de Centre Loire vous évoquent Sancerre, Pouilly-Fumé, certes, mais pourquoi passer à côté d'appellations plus restreintes ? Enfin, qui dit Sancerre dit Crottins de Chavignol : l'occasion d'inviter sur notre plateau un fromager spécialiste du fromage de chèvre.Nos invités :Jean-Emmanuel Simond est journaliste et dégustateur à la Revue des Vins de France, spécialiste des vins Français et plus particulièrement des vins de Loire.Cyrille Hardouin est fromager-affineur, installé au cœur du marché couvert de la Place d’Aligre. Régulièrement cité comme l’un des meilleurs fromagers parisiens, il est un spécialiste des fromages de chèvres.Nos reportages :Jean-Jacques et Maryline Smith sont vignerons à Quincy, à la tête de 8ha de vignes, ils se battent pour la diversité biologique du Berry. Ainsi, depuis plusieurs années, ils s’efforcent de replanter un cépage local oublié (voire interdit) : le Genouillet.Vincent Gaudry est vigneron en biodynamie à Sancerre et s’impose comme l’une des références de l’appellation. Il vinifie des vins blancs et rouges et travaille 11ha de vigne dans le plus pur respect de la nature.Pierre Picot est un des piliers de l’appellation Châteaumeillant, petit vignoble de Centre Loire largement méconnu. Depuis quelques années, à la tête du Domaine du Chaillot, il travaille sans relâche dans le but de faire connaître ses vins et ceux de néo-vignerons qu’il incite à venir travailler avec lui pour redonner à l’appellation ses lettres de noblesse.La Chronique du Caviste :Thomas Wolfman vous parle cette semaine des vins de Philippe Gilbert, vigneron en biodynamie à Menetou-Salon.--Merci à Laurent Perot, éleveur de chèvres et producteur de fromage installé à Savigny en Sancerre (La Ferme du Feulard), qui nous a offert des Crottins de Chavignol pour la dégustation.Une émission préparée et présentée par Lise Côme et Louis Michaud.

By request from normal wine people who have ordered wines from Vinport/WFNP, we did a podcast on the six wines offered in September through our partnership (full disclosure: I get a small cut of the profit). Even if you can't get these wines shipped to you, you'll still learn a ton about grapes, regions, and flavors since we talk both generally and specifically about the wines offered. Each are classic examples from their regions. Here is the lineup that we talk about: NV Serre Colsenta Prosecco Superiore di Valdobbiadene DOCG, Italy $18 2012 Domaine Masson-Blondelet, Pouilly-Fumé, $25 2009 Bodega de Los Clop Reserva, Malbec, $18 2008 Leone d'Oro Vino Nobile di Montepulciano DOCG, Italy, $20 2009 Chateau Haut Beyzac, Haut-Medoc, Bordeaux, France, $38 2009 Domaine de Nalys, Châteauneuf-du-Pape Le Châtaignier, $55

We released Loire Part 1 but it was so dense we needed a breather! This week, we return with a short overview of the region, covering the eastern areas, including Sancerre and Pouilly-Fumé, the most famous of the modern Loire regions.  Enjoy!!