Podcasts about premier cru

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

Welcome to the part one of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines.We welcome Arthur Larmandier of Domaine Larmandier-Bernier to The Premier Cru! Larmandier-Bernier make quintessential Chardonnay from the Côte des Blancs. They started in the 1970s and have become one of the leading Grower Champagne Domaines. Simply put, Grower Champagne does not get much better than Larmandier-Bernier.On the episode we discuss:The history of the DomaineThe terroir of the Côte des Blancs and why it is so well suited to ChardonnayTheir approach to viticulture and winemaking to get the best terroir expression in their winesWe also taste two Larmandier-Bernier wines on the podcast: Latitude and Terre de VertusIf you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome John and Desiree Chantarasak, Co-Founders of AngloThai, to The Premier Cru!AngloThai started as a pop-up and evolved into a restaurant in November 2024. Within six months, the restaurant was awarded a Michelin Star, which is testament to the hard work, passion and skills of John, Desiree and their team. The cuisine takes inspiration from Thai flavours, people and culture using seasonal British produce. It is truly a unique addition to the UK culinary landscape!On the episode we discuss:The development of AngloThai from pop-up to Michelin Star restaurantCreating authentic Thai flavours using British produceThe personal relationships they have with suppliers and wineriesAnd the restaurant's fantastic wine program We also taste two wines by Charlie Herring in the UK and Nibiru in Austria. Both are delicious!If you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

In dieser Folge heißt es: Salut et bienvenue en bourgogne! Denn diesmal dreht sich bei Cheers! alles um eine der wohl prestigeträchtigsten Weinregionen der Welt: das Burgund. Von vielen als Heimat der besten Weine der Welt gefeiert, erzielen Burgunder Weine regelmäßig echte Rekordpreise. Ob das Preis-Genuss-Verhältnis hier wirklich stimmt, welche Rebsorten Du außer Pinot Noir und Chardonnay auf dem Schirm haben solltest und wie das mit der Qualitätspyramide im Burgund funktioniert, erfährst Du in dieser Folge. Wein der Woche: Boris Champy Bourgogne Blanc Hell leuchtend im Glas und mit einem fruchtigen Duft nach Äpfeln und Zitrusfrüchten überzeugt dieser Chardonnay von der Côtes de Beaune als perfekter Einstiegswein. Seine Frische sorgt für einen tollen Trinkfluss, wodurch er sich auch hervorragend als Speisenbegleiter einsetzen lässt. Frage der Woche: Was ist ein„Climat“? „Climat“ ist ein spezifisch burgundischer Ausdruck im Weinbau. Er bezeichnet individuell abgegrenzte Parzellen, die sich durch ihre spezifischen Boden-, Mikroklima- und Terroir-Eigenschaften unterscheiden und demnach andere Weine erzeugen. Diese Einteilungen gehen auf die Beobachtungen der Mönche im Mittelalter zurück. Das Burgund hat insgesamt 1.247 Climats, die 2015 als UNESCO-Weltkulturerbe anerkannt wurden​. Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

We welcome Alex Pitt, Co-Founder of Lower Wine Bar, to The Premier Cru!When a wine bar gets set up by a team that's worked at Brat, The Clove Club, Kiln and The 10 Cases, you know it will be good. Lower has a brilliant wine list and at some of the best prices you will find in London. Right in the heart of Waterloo, the bar is intimate and welcoming with a functional cellar as an awesome private dining room. Their signature dish, Spanish tortilla, is not to be missed either.On this episode we discuss:How Lower Wine Bar was foundedAlex's favourite wine regions and producersThe best spots in London to try your favourite winesIf you want to listen to a blind tasting live then this is the episode for you. Tell us in the comments if you want more blind tastings.If you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome Federico Moccia, Head Sommelier of 67 Pall Mall, to The Premier Cru!67 Pall Mall is a private members club devoted to fine wine. It gives members the opportunity to enjoy their passion for wine with like-minded people in stunning locations. The first club was founded in London and offers an extensive wine list without standard restaurant mark-ups.The club has a fantastic restaurant in the Members' Lounge and a more relaxed Clubroom. In both locations, members can access a list of 6,000 wines covering 42 countries. Not only are the great producers of classic regions represented but also more esoteric offerings from up and coming regions and countries, like Greece. Furthermore, over 1,000 of the wines can be tried by the glass making it one of THE best places for wine lovers to enjoy their passion.On top of amazing tasting experiences with producers, members can also access cultural events with art galleries and socialise with a community of like-minded wine fanatics.Tune into the episode as we:Introduce you to 67 Pall Mall and what members get access toDiscuss some of the most memorable tasting experiences Federico has hosted at the clubDiscuss some of the global expansion plans 67 Pall Mall has in progressIf you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome Clément Cousin, Co-Founder of Bavette Bistro, to The Premier Cru!Clément and his partner Sandy met whilst working at Terroirs (now closed), an iconic wine bar located in central London. After honing their crafts for 10+ years , as front of house and chef respectively, they decided it was time to set up their own venture and Bavette Bistro was the result. It has been incredibly well received, winning Good Food Guide's award for "best local restaurant of the year 2024", and is a great addition to the culinary scene in Leeds.Clément is from Anjou, in the Loire Valley in France, where his father and brother manage their family's vineyards. They produce a great range of cuvées (predominantly red) that are all underpinned by organic/biodynamic viticulture and low intervention winemaking. The wines have to be labelled as Vin de France as they break many appellation "rules", making them similar to the style made popular by the likes of Mark Angeli and Richard Leroy. We taste two of his father's wines on the podcast, which are both included on Bavette Bistro's wine list.Tune into the episode as we discuss: How Bavette Bistro was founded The food and wine on offer The Cousin family vineyards in FranceIf you have not already then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

Angus' first EVER Grand Cru Burgundy Pinot Noir! In this episode, Master Sommelier Carlos Santos guides us through the exquisite world of Burgundy wines, focusing on a rare 2016 Domaine De La Vougeraie 'Musigny' Grand Cru. The wine sells in Australia starting at $2,600+ BUT it is up for auction at Grays.com starting at $1 https://www.grays.com/lot/0019-10733409/private-cellar/pinot-noir-2016 In this episode we discuss: The significance of Grand Cru and Premier Cru classifications The challenges of the 2016 vintage A detailed tasting assessment of the wine Wine pricing and the rarity of this bottle Key Takeaways: ✔ Only 458 bottles of this vintage were produced. ✔ Burgundy's wine regions are rich in history. ✔ The price of wine varies significantly based on location. ✔ Grand Cru wines represent the pinnacle of Burgundy quality. ✔ The 2016 vintage faced major challenges due to frost. ✔ Wine appreciation is about enjoyment, not just status. ✔ Organic and biodynamic practices play a key role in winemaking. Buy the wine, drink the wine where we get ours. The Sponsor of Got Somme https://www.grays.com/search/wine Follow our Instagram: https://www.instagram.com/gotsomme Podcast and YouTube created, produced and edited by www.sessioninprogress.com.au Chapters: 00:00 – Introduction to Grand Cru Pinot Noir 02:46 – Exploring Burgundy's Wine Regions 06:07 – Understanding Grand Cru and Premier Cru Wines 08:52 – The Challenges of the 2016 Vintage 12:02 – Tasting Notes and Wine Assessment 14:47 – Conclusion and Future EpisodesThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

We welcome Walter Speller to The Premier Cru. Walter has built a brilliant career as a wine writer, specialising in Italian wine and contributing to Jancis Robinson's purple pages. Walter recently invited us to the Benvenuto Brunello tasting, to try the 2020 vintage that is being released to market in January 2025. We thought it was the perfect opportunity to: Introduce you to Brunello as a wine region Discuss the 2020 vintage and resulting wines Assess the trends shaping Brunello, including single-vineyard wines Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Patrick McGrath to The Premier Cru. Patrick has had an amazing career in the wine trade, becoming a Master of Wine in 1993 and the CEO of Hatch Mansfield. More recently he has also founded Domaine Evremond in collaboration with the Taittinger family. It represents the first attempt by a famous champagne house to produce wine in Britain. The project began in 2015 and their first non-vintage sparkling wine will be released to market in Spring 2025. Given the anticipation ahead of the release, we got the opportunity to try the wine and provide a preview! On the episode we discuss: How Domaine Evremond was founded Why the Taittinger family wanted to produce wine in Britain How they approached making their first wine How Domaine Evremond fits into the British wine landscape How Patrick became an MW Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Charles Carron Brown to The Premier Cru. Charles is the Restaurant Manager at Aulis, an exclusive Michelin Star restaurant as part of the Simon Rogan Group. Aulis is not your everyday dining experience, incorporating: Tasting menus - both food and wine Exceptional food - Michelin Star restaurant Sustainability - food sourced from Simon Rogan's farm Exclusivity - just 12 covers per evening On the episode we introduce you to Aulis and their wine program, tasting three wines on their list by:⁠ Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Visita las notas del programa: https://www.vinoparacamaleones.com/blog/explorando-vinos-borgo%C3%B1a-terroir En este episodio especial de LA CARA B, nos vamos de viaje por una de las regiones vinícolas más prestigiosas y complejas del mundo: la Borgoña. ¿ Qué hace que los vinos de Borgoña sean tan especiales y tan caros? ¿Por qué el terroir es más importante aquí que en cualquier otro lugar? Hoy resolveremos estas y muchas más preguntas, desvelando los misterios que han cautivado a los amantes del vino durante siglos. Primero, exploraremos la rica historia de Borgoña, desde los antiguos romanos que plantaron las primeras viñas hasta los monjes cistercienses y benedictinos que llevaron la viticultura a otro nivel. Y hablaremos del concepto de “climat”, esas parcelas únicas que definen cada vino borgoñón y explican la obsesión de la región por el terroir. También analizaremos el impacto del Código Napoleónico y cómo las leyes de herencia han fragmentado los viñedos, complicando aún más la producción y la elección de un buen vino. ¿Sabías que un solo viñedo puede tener docenas de propietarios diferentes? Te explico cómo este fenómeno ha dado lugar a una gran diversidad de estilos y calidades. Después, entraremos en detalle sobre el sistema de clasificación AOC de Borgoña, que incluye categorías como Grand Cru y Premier Cru. ¿Cuál es la diferencia entre ellas y por qué importa tanto? Si alguna vez te has sentido intimidado al leer una etiqueta de vino de Borgoña, no te preocupes: te ayudaré a descifrarla y te daré algunos consejos prácticos para elegir el vino adecuado. Por supuesto, no podemos hablar de Borgoña sin mencionar sus principales uvas: Pinot Noir y Chardonnay. Discutiremos por qué estas variedades son las protagonistas indiscutibles de la región y cómo reflejan con precisión las características de cada terroir. Finalmente, compartiremos recomendaciones para quienes desean empezar a explorar el mundo de los vinos de Borgoña sin gastar una fortuna. ¿Dónde encontrar los mejores vinos calidad-precio? ¿Qué regiones son ideales para principiantes? Y mucho mas: En este episodio, también resolveremos preguntas comunes, como: ¿Cómo elegir un vino de Borgoña sin gastar demasiado? ¿Qué papel desempeñan los negociants y por qué son importantes? ¿Qué diferencias existen entre un vino Village, Premier Cru y Grand Cru? ¿Vale la pena visitar Borgoña y cuáles son las mejores épocas del año para hacerlo? ¿Por qué algunas etiquetas de Borgoña son tan difíciles de entender? Prepárate para una inmersión completa en el mundo del vino borgoñón, con datos históricos, análisis de terroir y consejos prácticos que enriquecerán tu conocimiento y tu paladar. ¡Este episodio es una guía imprescindible para todo amante del vino! Vino para Camaleones es una idea original de Ferran pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

We welcome Michael Sager to The Premier Cru. Michael is the Founder of: Sager + Wilde wine bar Bruno Sager + Wines Equal Parts Michael burst onto the UK wine and food scene via a wine pop-up, which inspired him to found his first venture, Sager + Wilde wine bar. It was an instant success and encouraged him to turn the concept into a brilliant restaurant in Bethnal Green (also called Sager + Wilde). Although he recently closed the restaurant, Michael has been busy establishing his latest wine bar, Bruno, and building his wine import business, Sager + Wines. Tune in as we discuss: Michael's story to founding Sager + Wilde The difficult decision to shut his flagship restaurant The challenges facing the hospitality industry His new venture in wine importing We also taste three wines imported by Michael:⁠ Esmeralda Garcia Vin Noe Parr Wines & Phelan Farm Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

Stephen Grootes talks to Hervé Delabesse, General Manager of Premier Cru Wines, about curating exceptional wine experiences and uncovering the stories behind rare, premium wines.See omnystudio.com/listener for privacy information.

We welcome Matthew Mawtus to The Premier Cru. Matthew is the Head of Food & Beverage at ⁠Hide⁠ restaurant, following an amazing career including stints at Claridge's and Pollen Street Social. When you imagine a Michelin Star restaurant, Hide is exactly what you see: Tasteful decor - the UK's most photographed staircase World class chef - Ollie Dabbous Unrivalled wine list - full access to range at ⁠Hedonism Wines ⁠Exceptional service - led by Matthew On the episode we introduce you to Hide and also their plans to go from 1 Michelin Star to 2/3 Stars. We also taste three wines on their list by:⁠ Bruno Paillard⁠ ⁠Plan B!⁠ ⁠Viader⁠ Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome our first couple, Patrick Williams and Amy Corbin, to The Premier Cru! Patrick and Amy are the dynamic duo behind the Kudu Collective - a set of South African inspired restaurants in South London. Since opening in 2018, Patrick and Amy have been serving exceptional modern European food with a South African twist, influenced by Patrick's upbringing in South Africa. From establishing a loyal customer base as a neighbourhood restaurant to battling through COVID, they have since expanded to multiple sites. The Kudu Collective has something for everyone including a cocktail bar and a traditional braai grill! On the episode we introduce you to the Kudu Collective and discuss South African food and wine. We also taste three wines on their lists by: Pieter Ferreira Raats Family Wines Kaapzicht Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Anthony Gopal to The Premier Cru, who is the Head Sommelier at KOL. KOL is the brainchild of Santiago Lastra (Head Chef). The principle aim of the cuisine is to transport the flavours and soul of Mexican food using local British produce. Since opening in 2020, KOL has received a Michelin star and also been listed in The World's 50 Best Restaurants. Anthony has done an incredible job developing the wine offering, creating an unrivalled list of wines from top producers based in central and eastern Europe. On the episode we taste wines by: Andreas Tscheppe Marko Fon Schäfer-Fröhlich We also introduce you to KOL and discuss what it takes to become a Michelin star restaurant. Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Melania Battiston to The Premier Cru. Melania is one of the UK's top young sommeliers, having worked at The Medlar and Aman Hotel Group whilst running her own coaching business and judging at the Decanter World Wine Awards. Melania's latest adventure is joining David Liverpool and the team at Cornus, a new roof-top restaurant based in Belgravia. They serve delicious food grounded in the principles of French cuisine - think lobster pasta topped with caviar and Amalfi lemon. C'mon! The wine programme is equally exciting as the food, bringing together all of Melania's experience with exceptional prices. Get yourself a reservation now! On the episode we discuss what it takes to become a top sommelier and introduce you to Cornus. You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Ed Templeton to The Premier Cru, who is the Co-Founder of Carousel. What differentiates Carousel from other restaurants? Well, they have a weekly chef in residency programme, inviting new chefs each week from across the world to showcase their cuisine to London customers. It is a culinary hub where you can explore different cuisines, cultures and real creativity. On top of that they also have a wine bar and a Mezcaleria acting as more casual spaces in which to enjoy Carousel if you don't feel like fine dining. Given we invited Ed to join The Premier Cru - you guessed it - they also have a brilliant wine programme, run by Joshua Bratt, who also runs a series of wine raves called Close Ties. With a weekly changing menu, they need a strong wine list to pair with an eclectic range of dishes. Join us as we discuss how: Carousel was founded To run a weekly chef in residency programme The Carbonara King caused havoc this year We also try three brilliant wines from the Carousel list: Carousel "House white", by Valle Reale, Abruzzo, Italy, NV Vi di Taula, by Els Jelipins, Penedes, Spain, 2022 VB1, by Selvadolce, Liguria, Italy, 2019 You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Welcome back to Master Your Ash, I'm reviewing The Somm Premier Cru Cigar. Please like, subscribe and comment below so we can feature more commodities of civilization and pair your passion! *********************************** @00:30 Into: The Somm Premier Cru @02:00 First Third/Initial Flavors @04:30 Pairing With KAVALAN Taiwanese Whisky @06:00 Final Impressions @07:50 Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Humidi Meter https://amzn.to/3XtOgGA Rabbit Air Minus A3 Air Filter https://amzn.to/3du0vSe NeedOne 23L Humidor with Heating & Cooling https://amzn.to/3NFebbh Sistema Tupperdor https://amzn.to/3wzckgd Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/40dX1Yj Xikar Soft Flame Pipe/Cigar Lighter https://amzn.to/3Dh3LKT Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC *********************************** Like, Subscribe for future content and support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ INSTAGRAM: https://instagram.com/masteryourash #SommCigar #SommPremierCruCigar #SommCigars --- Support this podcast: https://podcasters.spotify.com/pod/show/masteryourash/support

In this episode of the Vint Podcast, Billy Galanko and Brady Weller sit down with renowned winemaker Frank Cornelissen. Frank and his wines are one of the driving forces that have put Sicilian wine and specifically, the wines of Mount Etna on the must have list of sommeliers and collectors.Celebrated for his careful approach to winemaking and dedication to expressing the unique terroir of Mount Etna. Cornelissen shares his journey from wine enthusiast to renowned winemaker, detailing how he found his perfect winemaking home on the volcanic slopes of Etna. The conversation delves into his unique winemaking philosophy, the significance of terroir, and his self-imposed Grand Cru and Premier Cru classifications. Cornelissen also discusses the challenges and triumphs of his 20-year journey and his vision for the future of Etna wines.Episode Links:Frank Cornelissen's WebsiteFollow Frank Cornelissen on InstagramBilly on InstagramChapters: 00:47 Exploring Frank Cornelissen's Wines01:27 The Philosophy Behind Frank's Winemaking02:06 The Unique Terroir of Aetna04:02 Frank's Winemaking Journey04:53 Interview with Frank Cornelissen05:30 Discovering Aetna14:56 Challenges and Innovations in Winemaking26:33 Balancing Patience and Craftsmanship29:04 Evolution of Wine Making Techniques30:46 Understanding Vineyard Variability33:14 The Philosophy Behind Single Vineyard Wines38:12 Challenges and Innovations in Wine Production48:28 Future Prospects and Legacy53:12 Conclusion and Final ThoughtsThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...

Hedonism Wines has to be one of the most luxurious retail experiences in the UK. Think of it as a wine Disneyland including chandeliers made of wine glasses, multiple large format bottles and some of the greatest wines you can get your hands on! Hugo and Ben welcome Julien Le Doaré, General Manager of Hedonism Wines, onto the podcast. In the episode we discuss: The vision behind Hedonism Wines The range of wines available Expansion into hospitality via a Michelin star restaurant We also taste 3 wines from the Hedonism range that you can purchase online: Alkemi, Xinomavro Rose, 2022 "Clos des Epeneaux", Pommard, Comte Armand, 1990 "Le Desir", Verite, 2013 You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Nick Gibson to The Premier Cru! Nick is the Founder of The Drapers Arms, a pub based in the heart of Islington. They have a ridiculously good (and good value!) wine list showcasing 300+ bottles many of which have some real bottle age. Nick set up The Drapers Arms in 2009, following a career in finance, and believes that treating staff well is the cornerstone of a good business, with fantastic food and a great wines the rest should take care of itself. The Drapers Arms also have a strong social impact supporting charities such as The Trussell Trust, Refuge and Action Against Hunger. On this episode we discuss: Moral values of running a business Restaurant culture The pub, food and wine list And how Nick's created one of London's best wine lists Follow ⁠@The_Premier_Cru⁠ on socials and subscribe to our Substack⁠ to keep up to date with future episodes and behind the scenes snippets.

Join us as we review the De Saint-Gall, Premier Cru Champagne from France. This week, our amazing wives stop by to help us celebrate our 1-year anniversary. The boys reminisce about some of their favorite moments from the past year, and we indulge in some fantastic bubbly. Our 52nd episode marks a full year of great friends, great times, and great wines. So, pour your favorite glass of bubbles and join us as we toast to one incredible year! Thanks for listening and Happy Sipping! Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

We welcome Carole Bryon to The Premier Cru! Carole is the Founder of The Lady of the Grapes, a restaurant and wine bar based in the heart of Covent Garden. On top of serving fantastic food, their wine list exclusively showcases wines produced by female winemakers. The 2023 Women in Wine survey revealed that 78% of respondents (women working in the trade) agreed that sexism, gender bias and harassment were serious issues in the industry. Initiatives, such as The Lady of the Grapes, represent important efforts to make the wine trade more inclusive. The best way to support is to get yourselves a reservation and try their amazing array of wines. On this episode we: Introduce you to The Lady of the Grapes Discuss inclusivity in the wine trade and Carole's experiences Taste 3 wines made by female producers on The Lady of the Grapes wine list You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

We welcome Joe Haynes to The Premier Cru! Joe is the Founder of Penzer Wines, which he set up after studying wine at Geisenheim and completing a stint working for the legendary Klaus Peter Keller. All the wines as part of the Penzer portfolio are delicious as Joe seeks out wines from sustainable producers that represent great value. More recently Joe Co-Founded Cloth Restaurant in Farringdon. Cloth has already been receiving brilliant reviews from critics due to it's wonderful wine list, food and charming interior. It is a great addition to London's diverse and rich restaurant landscape. On this episode we: Introduce you to Penzer Wines and Cloth Restaurant Discuss Germany's changing wine culture Taste three wines from the Penzer portfolio You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

This week is all about Palestinian food, culture and wine, yes there is such a thing! Hugo and Ben welcome Fadi Kattan, Founder of Akub restaurant, and Anna Patrowicz, Consultant and Sommelier, onto the podcast. Akub is a Palestinian restaurant celebrating the rich diversity of ingredients and culinary traditions from the region, while working with locally sourced British ingredients. Fadi Kattan is a Franco-Palestinian chef living in Bethlehem and London. He has two restaurants: Fawda (in Bethlehem) and Akub (in London). He also has a boutique hotel in Bethlehem, as well as a Youtube series profiling Palestinian grandmothers and their food knowledge and traditions. Anna is supporting Fadi at Akub and doing exceptional work to bring awareness to Palestinian producers. Fadi has become an authority and an ambassador for contemporary Palestinian cuisine and recently released a cook book titled Bethlehem: A Celebration of Palestinian Food In the episode we discuss: Akub as a restaurant and how it was started The intrinsic link between Palestinian food, wine and culture Fadi's new book Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

It's all about sake this week. Somewhere between a beer, a spirit and a wine, there is a mystique when it comes to sake as people rarely understand what it is, the range of styles and therefore the possibilities it offers. This week we change that! Hugo and Ben welcome Tom Wilson, Co-Founder of Kanpai, onto the podcast. Kanpai is the UK's first sake brewery based in Bermondsey beer mile. They produce a range of styles and are open to the public via tours and their amazing taproom. In the episode we discuss: How Kanpai was founded What sake is made of How sake is made We also taste 3 sakes from Kanpai that you can purchase online: Sora Honjozo Kaze Junmai Ginjo Hana Yuzu Fruit Sake You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Hugo and Ben welcome Karl Sjöström onto the podcast, our final instalment from filming at Karakterre wine festival in Vienna, Austria. In the episode we discuss: Fruit wine as a category and what it actually is Fruktstereo, who they are and what they're getting up to in Sweden Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Hugo and Ben welcome Henry Jeffreys onto the podcast. It's English wine week and we are delighted to be telling the story of how England became a wine producing country. Henry is the author of "Vines in a Cold Climate: The People Behind the English Wine Revolution", which was awarded Drink Book of the Year at the Fortnum & Mason food and drink awards 2024. Nobody knows the people and stories underpinning England's growing wine industry better than Henry. In the episode we discuss: How England became a wine producing country Politics between different producers The Sussex PDO The impact of climate change Adoption of regenerative viticulture Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

The Premier Cru are on tour, visiting Austria for a wine festival called Karakterre. This time Hugo welcomes award winning wine writer, Simon Woolf, onto the podcast. Simon has been writing about wine since 2011, focusing on natural wine, and related themes such as organics, biodynamics, minimal intervention and orange wine. In this ep we discuss: Simon's book, Amber Revolution What orange wine actually is How to get stuck into more of them About Amber Revolution: New York Times best wine book of 2018 Louis Roederer wine book of the year 2019 https://amber-revolution.com/ Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

The Premier Cru are on tour, visiting Austria for a wine festival called Karakterre! The festival lasts 2 days and showcases over 200 central and eastern European producers, who practice either organic or biodynamic viticulture. Throughout the week, producers open their doors to visitors, whilst bars and restaurants across Vienna provide tastings and parties alongside the main event. Community is at the heart of Karakterre and we welcome Marko Kovac, Co-Founder of of the event, to The Premier Cru to tell us all about it. This week we discuss: What it's like to run a leading wine festival The community that underpins Karakterre Austria's most exciting wine producers and regions Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

This week is all about Gusbourne, one of England's leading wine producers! Hugo and Ben welcome Laura Rhys MS, Head of Wine at Gusbourne, to discuss their success and acclaim since launching their first wines in 2006. We discuss: What it takes to become a Master Sommelier Gusbourne's approach to viticulture and winemaking The development of English wine since the 80's And how English wine is perceived on the international market And we tucked into these three wonderful wines from Gusbourne: Blanc de Blanc 2019 Blanc de Noir 2019 Pinot Noir 2022 Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Hugo and Ben welcome Honey Spencer to The Premier Cru. Honey is the lady of the hour in the UK wine scene. Alongside her husband, she recently launched a fantastic restaurant called Sune, which has already been nominated for the best opening of the year as part of The National Restaurant Awards. As if that was not enough excitement, Honey has also just released a new book called ⁠"Natural Wine, No Drama: An Unpretentious Guide"⁠. The book expertly does what it says on the tin. On this episode we introduce you to both Sune and Honey's new book, whilst tasting three wines available on the restaurant wine list: Riesling, MIRA Vino bianco "Arcese", Vittorio Bera & Figli Les perles du Mont Blanc, Domaine du Gringet Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Jan Jaap ging weer eens naar de Bourgogne en bezocht nu een AOC waar hij nog niet eerder was geweest: Pouilly-Fuissé. Meteen leuk, want daar is de afgelopen jaren van alles gebeurd. Vanaf jaargang 2020 mogen 22 climats in Pouilly-Fuissé zich officieel Premier Cru noemen. Het is de eerste AOC in de Mâconnais met deze upgrade. Jan Jaap vertelt meer over zijn bezoeken, de streek en de vele wijnen die hij weer heeft gedronken. Tijdens de podcast zitten we ook niet op een droogje. We drinken Georges Burrier Pouilly-Fuissé 2008. Want ouderen, dat kan gewoon! Hij heeft nog enkele flessen op voorraad, dus kar naar die wijnbar in Amsterdam Noord!

In erster Linie ist sie Sommelière mit Leib und Seele, aber man könnte durchaus sagen, dass Claudia Stern die Olivenölwelt in Deutschland ein großes Stück besser gemacht hat. Man darf durchaus behaupten, dass sie das Schokoladenbewusstsein und den Horizont vieler nicht nur erweitert, sondern komplett neu angeordnet hat. Man muss aber auch konstatieren, daß sie die gesamte Genussseminarkultur komplett neu definiert hat. Ein weinlicher Tausendsassa, ein schillerndes Juwel in der Genusswelt, wie ein funkelnder Diamant in einem Meer von Aromen, Geschmack und Kreativität, strahlt sie mit einer unvergleichlichen Brillanz, die die Sinne belebt und die Vorstellungskraft ihrer Hörerschaft entfesselt. Ihre Talente sind so vielfältig wie die Farbenvielfalt bei Roséweinen und so dynamisch wie die Herbststürme im Weinberg. Sie ist eine Meisterin der Sprache, die mit einer eloquenten Feder und einer faszinierenden Rhetorik das Herz jedes Connaisseurs erreicht und den Geschmacksgeist zu neuen Höhen inspiriert. Es gibt keine Facette in der Weinwelt, die sie noch nicht bespielt hat und mehr dessen, in der sie nicht großartig war. Vom kleinen Privatevent, der Arbeit am Tisch des Gastes, hin zum gewaltigen Großevents mit einem vinologischen Grundfundament. Sie durchbricht die Grenzen des Vorstellbaren, immer mit einem ganz großen Feinsinn. Als Eventkoordinatorin ist sie eine Visionärin, die mit einem geschulten Auge für Schönheit und Ästhetik Räume zum Leben erweckt und sie mit einem Hauch von Eleganz und Raffinesse veredelt. Ihre kreativen Veranstaltungen sind wie Fenster zur Seele, durch die man ihre Leidenschaft und ihre unerschöpfliche Kreativität erkennen kann. Als passionierte Moderatorin spielt sie die philosophische Klaviatur der Wortgewalt die die Sinne berühren und Emotionen wecken, die tief in den Herzen verankert sind. Doch nicht nur im Weinentertainment auf der Bühne findet sie ihre Erfüllung, auch in der Wortschrift erstrahlt sie als begnadete Journalistin, die mit jedem Wort und jeder Beschreibung die Leser in ihren Bann zieht und sie auf eine tiefenpsychologische Weinreise entführt. Als Schriftstellerin bewegt sie sich mühelos zwischen den Genres, vom Fachfundament, hin über Lyrik zur Prosa, mit Spuren von Belletristik begleiteter Sachliteratur, und hinterlässt dabei eine Spur von fesselnden Weingeschichten und tiefgründigen Gedanken, die lange nach dem Lesen im Geist des Lesers verweilen. Ihr Leben ist ein Kaleidoskop der Erfahrungen, ein Mosaik der Genussleidenschaften, das sich zu einem faszinierenden Porträt einer modernen Weinfachfrau zusammenfügt, die mit Anmut und Entschlossenheit die Welt um sich herum zum Genießen bringt und dabei ihre eigene einzigartige Spur hinterlässt, die noch lange über ihre Zeit hinaus strahlen wird. _____ Claudia Stern, Beethovenstraße 12, 50674 Köln, Telefon: +49 221 79005617, Email: claudia@wineandglory.de Mit herzlichen Grußworten von: Joachim Heger, Winzer, Freund und Weggefärte Patrick von Vacano, Original Beans, Freund und Begleiter ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Sehr gerne empfehle ich die folgenden Weine: 2022 Grüner Veltliner, Federspiel, Rudi Pichler, Wachau Link für Geschäftskunden: https://is.gd/U3qfax Link für Privatkunden: https://is.gd/oM3NYk _____ 2021 Beaune “Clos des Mouches” Rouge, Premier Cru, Joseph Drouhin, Côte de Beaune, Burgund, Frankreich Link für Geschäftskunden: https://is.gd/RpYD2y Link für Privatkunden: https://is.gd/Woq7Tt _____ 2019 Turriga Isola dei Nuraghi, Argiolas, Sardinien, Italien Link für Geschäftskunden: https://is.gd/a6kMb2 Link für Privatkunden: https://is.gd/nfATXE ----------------------

Hugo and Ben welcome Margaux Aubry, Co-Founder of Naughty Piglets, onto the podcast. Naughty Piglets is a fantastic restaurant based in Brixton, serving seasonal modern European food alongside 200+ organic and natural wines. At the beginning of 2024 they started a chef residency programme which will keep the vibe of the restaurant changing throughout this year. On the ep we discuss: How they got started and what Jay Rayner had to do with it The time Andrew Lloyd Webber asked them to set up a second restaurant Margaux's pairing Comte and Vin Jaune straight from the bottle And Margaux brought along 3 fabulous wines from the Naughty Piglets list: Maupertuis Puy Long Chardonnay 2022 Marcel Lapierre Morgon 2022 Tony Bornard Vin Jaune Check out and subscribe to our Substack. We will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

Hugo and Ben welcome Tom Gearing, Co-Founder and CEO of ⁠Cult Wines⁠, onto the podcast. Cult Wines specialise in fine wine investment and combine a deep passion for wine with financial and technology expertise. Their latest innovation is ⁠Cult X⁠, an app helping users to easily trade and invest in fine wine. They can now cater to both complete novices and to experienced wine investors. Look them up now! Not only is Tom a wine investment guru, but he is also a media superstar having featured on The Apprentice. You can see highlights of his time on the show here - this is a "must" watch (after our podcast episode of course)! In this episode we look at: how Cult Wines was founded what makes wine a great asset class building the perfect wine investment portfolio We also try 3 investment grade wines selected by Tom: Bannockburn Chardonnay, Felton Road, 2022 Cuvée 910, Clos des Vignes du Maynes, 2019 Les Suchots, Vosne Romanée, Domaine Grivot, 2009 In big news, The Premier Cru is also launching a Substack account, where we will be connecting you with our guests and developing our community. Expect wine recommendations, recipes from chefs and much more! Our first articles will be dropping this week, showing you the best performing investment wines released since 2000! Subscribe to hear more... You can also follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

There are few (if any) organisations that have had as much impact on the natural wine scene in the UK as Les Caves de Pyrene. Not only do they import an amazing range of natural wines, they are also the team behind the legendary wine bar, Terroirs (now shut), and The Real Wine Fair. It was an absolute pleasure to welcome Doug Wregg to The Premier Cru. Tune in as we discuss: The story behind Les Caves de Pyrene The question of "What is natural wine?" The Real Wine Fair We also taste and discuss three wines from the Les Caves de Pyrene portfolio: "Handcrafted" Gruner Veltliner, Martin & Anna Arndorfer Stagbeetle, Weignut Andreas Tscheppe "Saint Epine" St-Joseph, Herve Souhaut We are really looking forward to joining The Real Wine Fair this year on 28th and 29th April. You can find tickets to the event via this link if you want to attend the UK's largest natural wine fair and meet some of the leading producers. Follow ⁠⁠@The_Premier_Cru⁠⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

What's behind the surprising complexity and variety of Beaujolais wines? How has Beaujolais Nouveau distorted the public perception of Beaujolais? What makes Beaujolais such a good value wine? In this Unreserved Wine Talk podcast episode, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights What might surprise you about the complexity of the Beaujolais region and wine? How has Beaujolais Nouveau somewhat distorted the public perception of Beaujolais? Where is Beaujolais connected to Burgundy? How does soil greatly influence the quality of wine produced from Gamay grapes? When was Beaujolais Nouveau introduced to the world and how did it affect the quality of wine produced in the region? What was behind the declining popularity of Beaujolais in the 80s and 90s? Which are Beaujolais' top 10 crus? Why are Chénas, Moulin-à-Vent, and Morgon the most structured of the cru wines? How is the geological complexity of Beaujolais reflected in the wines produced in the region? What's behind the elevating prices for Beaujolais wines? How can a vineyard gain Premier Cru status?   Key Takeaways What's behind the surprising complexity and variety of Beaujolais wines? There's a lot of geographical complexity, despite it being such a small region. How has Beaujolais Nouveau distorted the public perception of Beaujolais? Nouveau introduced the world to cheap and cheerful wines, but the quality of wine suffered in the race to compete with new, easy-drinking New World wines. What makes Beaujolais such a good value wine? Despite increasing quality and correspondingly increasing prices, Beaujolais represents a good value compared to bordering regions.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter's website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.       To learn more, visit https://www.nataliemaclean.com/278.

Welcome to our sixth podcast episode!Raw, unfiltered with plenty of sediment.Questions this week:* 4 min 51 Which price point do we think you start to get more from wine?* 9 mins 52 Our initial thoughts about Majestic potentially taking over Vagabond.* 12 mins 38 Perfect wine to pair with an Easter egg.* 15 mins 52 What is in our glass today?* 19 mins 43 What do we think of the region where this wine comes from?Will's wine of the week:Morgon Cuvee Corcelette, 2020, Jean FoillardLuke's thought of the week:Deep listeningReferences:Bush Vine - a way of growing a grapevine. No training.Coravin - wine preservation system.Vagabond X Majestic - Majestic to buy all or part of Vagabond.Vagabond - London centric wine bar chain.Recioto della Valpolicella - sweet version of Amarone della Valpolicella - an iconic Italian wine.Banyuls - French wine region..Sancerre - French wine region.Bordeaux - French wine region.Malbec - grape variety.Primitivo - grape variety.Canace Nero di Troia - wine from Puglia, Italy.Morgon Cuvee Corcelette, 2020, Jean Foillard - available to buy.Gamay - grape variety.Beaujolais - wine area just south of Burgundy, France.Burgundy - highly regarded wine region in Eastern France.Pinot Noir - grape variety.Intracellular Fermentation - wine-making procedure.Interstellar - must watch movie.Georges Duboeuf Fleurie - available at Sainsbury's.Louis Jadot Beaujolais Villages - available at Tesco.Moulin-à-Vent - one of the 10 Beaujolais Cru's.Cru's, Grand Cru, Premier Cru - different quality levels of vineyards.Morgon - one of the 10 Beaujolais Cru's.Fleurie - one of the 10 Beaujolais Cru's.Brouilly - one of the 10 Beaujolais Cru's.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe

One of Manchester's leading wine focused restaurants, Climat opened their cellar doors to The Premier Cru. Having opened only 15 months ago they have already been nominated for and won awards from Star Wine List for their 400+ bottle list. We spoke with Wine Director, Oliver Fletcher, to learn: What it takes to set up a restaurant How you develop an award winning wine list What the future looks like for Manchester's wine scene Oliver also brought along 3 delicious wines from their list: Le Petit Beaufort 2017 Domaine Simon Bize, Bourgogne Blanc 2020 Rouvalis Mavrodaphne 2021 Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

Vinene i afsnittet er skænket af Løgismose https://www.loegismose.dk/   Smagekasse https://www.loegismose.dk/produkter/3-vine-fra-pommard-og-volnay-pousse-dor/84103/   ........................   I dagens afsnit går vi i dybden med de to kommuner Volnay og Pommard i Bourgogne. Vi smager tre vine på pinot noir fra samme producent (Domaine de la Pousse d'Or), 1'er cru fra 2019, men med den forskel, at de er fra forskellige marker.   Hvilke forskelle er der på smagen i Volnay og Pommard? Og hvilke fordomme findes der om netop forskellen i smagen fra de to kommuner?   Vi skal selvfølgelig i dybden med jordbunde, eksponering og markplaceringer.   Vi kigger også lidt i gamle vinbøger og hører historier om Bourgognes tilhørsforhold til Bornholm.   Og så tager vi også et par quiz-spørgsmål om Bourgogne.   Kort over Pommard https://www.bourgogne-wines.com/wine-and-terroir/bourgogne-and-its-appellations/pommard,2458,9253.html?&args=Y29tcF9pZD0yMjc4JmFjdGlvbj12aWV3RmljaGUmaWQ9MzcwJnw%3D   Kort over Volnay https://www.bourgogne-wines.com/wine-and-terroir/bourgogne-and-its-appellations/volnay,2458,9253.html?&args=Y29tcF9pZD0yMjc4JmFjdGlvbj12aWV3RmljaGUmaWQ9NDA0Jnw%3D   Vi smager på   1) Pommard 1. Cru Jarollières 2019, Domaine de la Pousse d'Or     2) Volnay 1. Cru Les Caillerets 2019 Amphore, Domaine de la Pousse d'Or     3) Volnay 1, Cru Clos de 60 Ouvrées 2019, Domaine de la Pousse d'Or   .....................   Køb vores bog "Vin for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin   Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374  

Hugo and Ben welcome Kat Mayhew, co-founder of Candour onto the episode. Candour is changing the game when it comes to wine in a can, setting a new benchmark in the market. Kat and her co-founder, Guada, have spent their careers in the wine trade and spotted an opportunity to make genuinely delicious canned wine! They have carefully selected the producers they work with, all of whom are small scale and adopt low intervention winemaking. The common thread between the wines is that they have acidity and energy, making them appealing to drink anytime, any place, anywhere. Game changed. On this episode we discuss: Kat's journey to co-founding Candour The benefits of the can vs bottle Common misconceptions with canned wine We also try Candour's full portfolio on the episode: Dry Riesling ⁠Pale Rose Lively Red Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

Hugo and Ben welcome Sean Evans, founder of The Geordie Wine Guide and co-founder of Progression Wines, onto the episode. Sean started The Geordie Wine Guide after a friend of his filmed him one weekend talking about wine. Over 2k YouTube subscribers later, Sean is continuing to produce great content and is now actually importing wines via Progression Wines. The wines imported are typically by small producers, using organic or biodynamic farming and low intervention winemaking. On this episode we discuss: Sean's journey into the wine trade Several wines from the Progression Wines portfolio Debunking some wine terms (e.g. natural wine) Sean has kindly bundled the wines tasted on the episode for listeners so you can find them online! Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.

For most wine drinkers, Sauvignon Blanc is THE white wine of New Zealand. We're here to debunk yet another myth and challenge you to think about NZ Chardonnay! From the focus of organic / biodynamic / regenerative farming to low intervention winemaking, winemakers let the chameleon varietal shine.  The land, the climate, even within the same vineyard is creating amazingly different expressions of Chardonnay and we're super excited to share them with you!We explore Chardonnay from Central Otago to Auckland through interviews with wineries and wine makers - this is a must listen episode for sure!Felton Road Wines, Bannockburn, Central Otago, South IslandWinemaker Blair Walter deep dives the distinct soil types even within same vineyard giving unique expression to their Chardonnay.  Passion for land as evidenced in their biodynamic farming practice leaves the true impression of care for NZ's land, - the soil just feels and smells different as if it's a living breathing organism.Te Whare Ra, Marlborough, Northern part of South IslandWinemaker Anna Flowerday who partners (with her husband,  Jason, tends some of the oldest vineyards in the region with some dainge back 20+ years or more.  Organic / Biodynamic farming, minimal intervention winemaking (no fining agents, yeasts, winemaking and small batch focus, hand pick / hand sort grapes, keep 100% control of the vineyard to bottle) add complexity to their Chardonnay. Anna shares her humor as she describes their wines by pairing them with celeb personalities which is a fun idea, but you totally get it when you listen to her tell these storiesKumeu River, Auckland, North Island and Hawke's Bay (purchased in 2017) Paul Brajkovich shares Kumeu River's history as family owned, long legacy of growing grapes and making wines back to the 1940s.CHANCE OF A LIFETIME - similar to 1976 Judgement of Paris moment, Paul shares a blind tasting where Kumeu River's Chardonnay's are placed against a range of Premier Cru and Village Burgundies from the best producers.  The panel of well known somms, wine critics and the like blinded the wines and Kumeu triumphed over top white Burgundies in every flight apart from one, where it came first equal (tied).Man O'War, Waiheke Island, part of Auckland region but distinctly separateTakes 45 min ferry to island and another 45 min bus ride to the winery on the opposite side of island and you'll find yourself at Man O' War, an enormous 4500 acre farm - about 20% of total island - full of animals, beehives, gardens, vineyards, lodging for staff etc…  plus76 vineyards!Cecelia Bravo hosts and shares how Man O' War is going against the grain with their Chardonnay!While many of NZ's Chardonnay wines don't make it to the export market, we highly encourage you to seek some out and hopefully we'll get the word out for more and more distributors to get these lovelies into the US or wherever you're listening!Cheers and, as always, LIKE, FOLLOW, SHARE!Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Join Hugo and Ben as they discuss and taste their 3 wines of the week: Good value: Gran Cerdo 2022 Wacky and wonderful: Langhe Nascetta 2022 Fine wine: Saint Aubin Premier Cru 2021 Each wine is available from the merchants below: Good value: ⁠Noble Green Wines Wacky and wonderful: Jeroboams Fine wine: ⁠Handford Wines Keep up to date with all developments @The_Premier_Cru on: ⁠Instagram⁠ ⁠Apple Podcasts⁠ ⁠YouTube

Join Hugo and Ben as they discuss and taste their 3 wines of the week: Good value: Alovini Cabanico Wacky and wonderful: Marchesi di Gresy Monferrato Rosso Fine wine: La Bioca Ronchi Each wine is available from the merchants below: Good value: Tanners Wacky and wonderful: Noble Green Wines Fine wine: Jeroboams Keep up to date with all developments @The_Premier_Cru on: Instagram Apple Podcasts YouTube

Join Hugo and Ben as they discuss and taste their 3 wines of the week: Good value: ⁠Chateau Puygueraud 2014 Wacky and wonderful: Berckem Marcel Deiss 2018 Fine wine: Chianti Classico Fontodi 2020 Each wine is available from the merchants below: Good value: ⁠Tanners Wine Merchants Wacky and wonderful: Lea & Sandeman Fine wine: ⁠Noble Green Wines Keep up to date with all developments @The_Premier_Cru on: ⁠Instagram⁠ ⁠Apple Podcasts⁠ ⁠YouTube

Join Hugo and Ben as they discuss and taste their 3 wines of the week: Good value: Reserve de Gassac Blanc Wacky and wonderful: Luigi Maffini Kleos Fine wine: Mastrojanni Brunello 2013 Each wine is available from the merchants below: Good value: Noble Green Wines Wacky and wonderful: Lea & Sandeman Fine wine: Honest Grapes Keep up to date with all developments @The_Premier_Cru on: Instagram Apple Podcasts YouTube

Hugo and Ben welcome Muriel Chatel, founder of Sustainable Wine Solutions and Borough Wines onto the episode.   Muriel and her team are pioneering solutions to help the wine trade to become more sustainable. Their solutions span from a bottle return scheme to wine on tap. All the winemakers Muriel and her team work with practice either organic or biodynamic viticulture. Muriel believes passionately that this approach leads to better quality wine and is also better for the environment due to the biodiversity it encourages. Join us as we discuss: Muriel's journey to founding Borough Wines and Sustainable wine Solutions The benefits of Sustainable Wine Solutions' products The benefits of organic and biodynamic viticulture  We also try 3 brilliant wines from the Borough Wines range: Melon, Famille Gilet Albana Orange  MCO2 Merlot, Max Barreau Follow @The_Premier_Cru on social to keep up to date with future episodes and behind the scenes snippets

David Aferiat is a passionate advocate for the wine industry, particularly in the realm of champagne. He understands the intricate differences between Prosecco, cava, and champagne, and the diplomatic and historical significance of owning the rights to these names. He is well-versed in the categorization of champagne, from run of the mill to Grand Cru, and appreciates the dedication of the farmers and families who produce high-quality champagnes. David's knowledge and dedication to the industry have helped redefine the perception of sparkling wines and champagnes.In this episode of After Hours Entrepreneur, host Mark Savant sits down with David Aferiat, the mastermind behind Avid Vines. They discuss the importance of celebrating life with high-quality, organic and sustainable wines and champagnes. David shares valuable insights on the wine industry, the significance of building relationships with local farmers, and the need for a healthier approach to food and drink choices.Takeaways:1. Build relationships with local vendors.2. Elevate dining with wine and champagne pairings.3. Prioritize sustainable and organic choices.Connect with David AferiatWebsite: http://avidvines.comInstagram: @Avid_VinesConnect with Mark SavantLaunch and automate your podcast: https://marksavantmedia.com/IG: https://www.instagram.com/marksavantmedia/LinkedIn: https://www.linkedin.com/in/mark-savant-ba777145/X: https://twitter.com/marksavantmediaListen on YouTube: https://www.youtube.com/channel/@afepodcastAI on YouTube: https://www.youtube.com/channel/@MarkSavantTimestamps:00:00 Importance of French champagne and its quality.05:21 Two simple rules for a rewarding life.09:07 Show about disruption, pendulum swings, successful artisanal story12:09 Processed foods causing health concerns in America.15:40 Enjoy communal meals; food isn't just fuel.16:52 Prepare ahead, cook with ease, create theater.Support the show

Welcome to Wine Week on Bri Books! Today I'm sharing with you my 3 can't-fail secrets for selecting the perfect wine, everytime. Whether you're making a wine menu for holiday festivities or you're selecting wine for the table whilst out to dinner, these 3 tips will make you an instant Sommolier.  2:20: #1: Start and end with bubbles! In my humble opinion, bubbles are a must for any summer gathering. Served chilled, it's a decadent way to greet your fête's first arrivals and toast the end of the evening. I learned this trick from Sarita Cheaves, author of the VineMeUp Wine Activity Book and host behind the Swirl Suite podcast. For a wintertime bubble, I'd recommend  Vigneron Luciano Saetti Rosso Viola Lambrusco Salamino, 2018 ($21), or the Opera Lambrusco di Modena. Lambrusco paired with capapes or passed hor'dourves is a great way to set the tone for the evening. PS, if you're based in New York, shop Simple Syrup Wine and Spirits for your holiday libations! I love the team there, and I've been a fan since 2019. This 2020 Premier Cru from Chablis, sourced from Kings County Wines, one of my newer wine finds and obsessions in Brooklyn, is an insanely delicious chardonnay that could substitute nicely for bubbles.  5:00: #2: Learn the rules, then break them! When I say this, I'm referring to choosing wine based on my own flavor principle: the lighter the flesh, the lighter the wine. Hence I opt for white wine with fish and creamy pasta dishes, red wines with tomato dishes and red meats, and rosé flows best with vegetables. From there, I forget everything I know and opt for a left-of-center pick such as Meinklang “Mulatschak” Weisser Pino Gris ($20), or an orange wine. I frequent Orange Glou in New York, NY for my orange wines of choice, namely Cantina Marilina's ‘Sikele' 2022 ($24).  7:00: #3: Indulge in a wildcard liquor for quick cocktails! Wine is fine, but liquor is quicker! This summer, try to keep an interesting, wildcard liquor or spirit on hand for last-minute cocktail requests or simply to switch things up in the heat of the night. I recommend Letherbee Charred Oak Absinthe Brun ($38-$40), or Method Spirits Vermouth.    I hope you're loving Bri Books! If you're new to the show, leave a review of Bri Books on Apple Podcasts, and listen to Bri Books on Apple Podcasts and Spotify! Please tell me where you're traveling to by using #bribooks on Instagram and subscribe to the Bri Books newsletter at bribookspod.com/newsletter.   

Oggi ti porterò in un viaggio sensoriale attraverso il meraviglioso mondo del vino Santo Spirito Etna DOC della Tenuta di Aglaea. Una vera e propria chicca bio per gli intenditori! Scoprirai i segreti dello straordinario Santo Spirito Nerello Mascalese Etna DOC, la sua storia affascinante e le note distintive che lo rendono un'autentica gemma nell'universo vinicolo.  Ti accenno solo che in una degustazione alla cieca tra experti del settore, ha ricevuto 94 punti, 2 in piu' di un Premier Cru della Borgogna…e con questo spero di averti gia' convinto di provarlo anche tu. PS. Se vuoi sapere di piu' sulla cantina puoi ascoltare anche l'episodio #14 con Anne-Louise . . . Intanto ti auguro un bellissimo weekend! E non scordarti: sii curioso e assaggia sempre qualcosa di nuovo. Salute e alla prossima

Hot cracker, it's another edition of BOOZE IN THE NEWS! Our correspondents have traversed the globe to bring you, our listening public, fresh off the presses news about suds, hooch and vino! [prod. note: this episode was recorded before Sapporo announced that it would be completely shuttering Anchor Brewing] Big news from Anchor Brewing in San Francisco New Belgium has changed both the packaging and recipe for their flagship Fat Tire beer Hahn Winery sells to Gallo A movement in Beaujolais for Premier Cru status A push in the Rhone to double production of white and rosé wine August is Washington Wine Month Whiskey fungus encrusts a Tennessee town The Supreme Court rules against the makers of Bad Spaniels dog toys The makers of Fireball were sued for false advertising American Single Malt comes of age If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.

Listen in to Omnibus 22 to hear this month's wine news from around the world. In the US, Elin McCoy discusses the reaction to the collapse of Underground Cellars and the unhappy customers who cannot retrieve their wine from the company's Cloud cellar. She also reviews the Apple TV plus series “Drops of God” and Ferran Adrià's new eight-part book series on wine, the first two volumes (weighing between 15 and 20 pounds each) have just been translated into English. Sarah and Elin are excited about the new and promising direction for wine in restaurants – Ridge Vineyards has launched an on-tap programme with restaurant group Sixty Vines - goodbye bottles and labels? John Stimpfig is happy to report that there is a breakthrough on smoke taint by Oregon University, which will help vintners detect it with more accuracy. He also reports on the first prices announced in the 2022 Bordeaux Campaign, Fleurie's application for Premier Cru status, looks back on the life of Lucien Lurton and, of course, no Omnibus would be complete without a weather watch.Find out more at wine-conversation.com

Z Aleksandrą Pawlik, autorką podcastu „Opowieści różnej treści” porozmawiam o tym, czym jest bycie singielką z wyboru. Powiemy o tym, dlaczego jesteśmy same, z czym się mierzymy na co dzień. Porozmawiamy też sporo o presji społeczeństwa do bycia w związku i jak odbierane jest posiadanie swoich standardów w odniesieniu do partnera i relacji. Ja zawsze powtarzam, że wolę być singielką do końca życia niż dzielić je z osobą, z którą nie jest mi po drodze. Odcinka słuchacie dzięki marce Caudalie. Premier Cru krem o bogatej konsystencji jest moim stałym partnerem i żyję z nim w lojalnym związku.

We find out! Wines TastedJoseph Drouhin  Laforet Bourgogne Pinot Noir $50Domaine Nicolas Rossignol Les Vignots, Pommard $140Nicolas Rossignol Pommard 'Les Chaponnières' 1er Cru 2015 $220Nicolas Rossignol Pommard 'Les Chanlins' 1er Cru 2015 $240 Follow us on instagram @winewithmegandmel

Stuff is going down in Beaujolais.Natural wine is a hot trend. Beaujolais Nouveau is re-inventing itself. The top sites have never made better wine. A new generation is revitalising the scene. Geological research has revealed eye-opening results. And growers aren't afraid to throw caution to the wind (Côte Rôtie barrels and Sciacarello anyone?!)Phew.It's also newsworthy: the region is submitting its first ever application for the top sites to be designated Premier Cru, the highly-prized status afforded only to some of the finest vineyards in Burgundy.We get the low-down on all of this courtesy of dogged investigative work (yes...we do include drinking wine under that heading...) as well as interviews with leading growers Grégoire Hoppenot and Xavier Thivolle plus Caroline Santoyo of Inter Beaujolais and David Roberts MW of Goedhuis & Co.We also throw in some factoids. For example, did you know that until World War II, a bottle of good Moulin-à-Vent Beaujolais cost the same as a bottle of Vosne-Romanée Premier Cru?! Or that Beaujolais is considered to be one of the original heartlands of natural wine, home to a 'viticultural prophet'?This is a sponsored episode with Inter Beaujolais - it's a topic we've been longing to cover for a while so fantastic to have an opportunity to catch up with the latest from what is a dynamic and multi-faceted region.Topics under discussion include Gamay, gobelet, Beaujolais as an alternative to ever-pricier Côte d'Or Burgundy, lieux-dits, The Last of Us, pink granite, the ten famous Beaujolais 'crus' and carbonic maceration.And after all that we're in need of refreshment so taste and recommend a selection of truly outstanding Beaujolais wines (details in full show notes), including:Les 3 Madones Beaujolais-Villages 2021, Cave du Château des Loges GAM Beaujolais-Villages 2021, Domaine Lathuilière-Gravallon Fleurie Roche Guillon 2019, Domaine de Fa Morgon Côte du Py 2020, Jean-Marc BurgaudFleurie 2021, Julien SunierMorgon Eponym 2021, Jean FoillardAll details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E12 - The New Beaujolais.We'd love to hear from your views on this or any other wine issues - do send us a voice message via Speakpipe or you can find more details to get in touch on our website.Thanks for tuning in. Here's to the joy of wine - cheers to you! 

Sidste afsnit i Blindsmagernes Adventskalender – et juleeventyr i fire afsnit! Vi skal have afgjort hvem der skal vinde konkurrencen om den bedste mousserende, hvide og røde vin. Frederik Ørbeck styrer løjerne, og vinene er venligst leveret af Cru Vin, Tekstur Vin, Catching Wines og HJ Hansen Vin. Inden dette afsnit fører: Bobler: NV Stéphane Regnault, Cuvée Chromatique, Blanc de Blancs Grand Cru, Champagne (Tekstur Vin) Hvidvin: 2019 Wolf Pfalz Riesling ‘Kirschgarten' (Cru Vin) Rødvin: 2019 La Porte Saint Jean, Saumur rouge ‘Comieres', Cabernet Franc (Cru Vin) Bliver de vippet af pinden? Vine (Klik på vinene for at læse mere) 2021 Cantina Paltrinieri Sant´Agata Lambrusco di Sorbara BIO (Catching Wines) NV Champagne La Rogerie La Grande Vie Avize (Catching Wines) 2019 Textura, Jaen, Dâo (Tekstur Vin) 2017 Savigny-les-Beaune, Premier Cru, Aux Guettes, AOP Maison Joseph Drouhin (HJ Hansen) 2019 Frédéric Puffeney, Arbois Jura, Chardonnay (Tekstur Vin) En stor tak, til alle jer, der støtter os på 10er.dk. Det er jer, der gør det muligt at lave Blindsmagerne. Hvis ikke du i forvejen støtter os, kan du gøre det her: https://blindsmagerne.10er.app/ Hvis du missede vores Youtube-julekalender fra 2019, så tjek den ud her: https://www.youtube.com/watch?v=yFME-0qg754  

What's it like to work at the prestigious Wine Spectator magazine and Sotheby's fine wine auction house? How can you distinguish real wine from fakes? What's the secret to putting together the perfect wine flight?   In this episode of the Unreserved Wine Talk podcast, I'm interviewing Aleks Zecevic, wine writer and host of the Vintners podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What is Vouvray, France, famous for in the world of wine? What was it like to taste the “Victory Vintage” at François Pinon with the winemaker who made the wine in 1945? How did Aleks realize he wanted to be a wine writer? What's the secret to putting together the perfect wine flight? What's it like to work at the prestigious Wine Spectator magazine? What does it take to go from tasting coordinator to a reviewer at Wine Spectator? How did Aleks hone his wine-tasting skills before he became a reviewer? Which aspects of the vineyards make Premier Cru different from Grand Cru? What was the reaction from the wine industry once Aleks was the lead reviewer for several wine regions? Why did Aleks leave Wine Spectator to become a fine wine specialist at Sotheby's? What did Aleks look for when examining high-end wine collections as a fine wine inspector? How high do auction sales go for rare wines from wineries like Domaine de la Romanée-Conti? Why do regulatory bodies create region-specific wine rules through wine-of-origin laws? Why don't some newer wines qualify to get their designation of origin? How do these wine-of-origin laws put some high-quality producers at a disadvantage?   Key Takeaways I enjoyed the behind-the-scenes look at Alek's wine dream jobs with the Wine Spectator magazine and Sotheby's fine wine auction. He had some helpful tips on distinguishing real wine from fakes. I agree with his tips on putting together flights of wine, from lightest to heaviest. I thought it was interesting that Grand Cru vineyards don't have a lot of topsoil and thus, the berries have more concentration and the wine has more complexity.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Aleks Zecevic Aleks Zecevic was born in Belgrade, Serbia, and emigrated to New York City to study journalism at New York University. After graduating, he completed WSET courses and worked at the Wine Spectator, becoming one of the lead tasters at the magazine. He joined the renowned auction house Sotheby's as a fine wine specialist. Currently, he reviews Austrian wines for Wine Enthusiast and is part of the newly founded Vintners platform, where he creates content and hosts the Vintner's podcast.     To learn more, visit https://www.nataliemaclean.com/205.

This week's show covers the southern part of the Côte de Beaune, south of Meursault. In this part of the Côte de Beaune you will find some of the most famed, stunning Chardonnay on earth. We start with a recap of episode 455 to tie these two shows together. Then we work our way through the southern half of the Côte de Beaune and the most famed Chardonnays in the world from the Montrachet family of vineyards. Like the first show, this is quite a download and we try to provide a structure for understanding this study in terroir, which sets us up well to do deeper dives on other parts of Bourgogne so we can understand the villages even better.   As in the first show, we don't need much in the notes besides this wonderful map from the Vins de Bourgogne site, but I'll throw a few things down here just for recap.   Here are the show notes: We discuss the pricing of Burgundy and why wines are so expensive. We talk about the difference between Burgundy and Napa that was sparked by a conversation on Patreon. Here is the podcast I talk about with Laurent Delaunaywhere we address some of the pricing issues. We talk a bit about the negociant system and the secondary market before moving to the communes.   _____________________________ This show covers the southern communes of the Côte de Beaune only, from Blagny to Marange    Blagny (Blaeh-NE  -- Pinot Noir) Between Puligny-Montrachet and Meursault, Blagny is a small village appellation with red wines exclusively of Pinot Noir. The majority of wine is classified as Premier Cru. Whites are permitted to be Meursault or Puligny-Montrachet, but not Blagny – since white is often better here, Blagny is not well-known because the name is only for red Blagny has steeper vineyards than most spots in Burgundy and they are at higher altitudes 340- 400 metres/1,116 -1,312 ft vineyards. In the past, vignerons didn't want to make wine in the village because it was too cool, but with climate change it is becoming more popular Blagny's Pinot is like red fruit, black fruit, sandalwood, and spice. With age which it needs because tannins can be strong, leather, pepper, cocoa, licorice, earthy, gamy notes appear.   St. Aubin: (Pinot Noir and Chardonnay) Aubin is between Chassagne-Montrachet and Puligny-Montrachet, but it does not lie on the main Côte d'Or escarpment, but rather in a valley west of Chassagne. In warmer years, this cooler climate area does well, especially the top Premier cru En Remilly, Murgers des Dents de Chien (means teeth of the dog -due to the sharp stones there) and La Chatenière Aubin grows a majority of white (Chardonnay), and the best sites arecloser to Puligny and Chassagne. Common notes are white flowers, lime, flint, chalk, mineral, almond, hazelnut, orange, mineral, and cinnamon. St. Aubin blanc can be sharp in youth or can be full – depending on vintage, terroir and producer. With age the wine is more like beeswax and honey and marzipan. Whites can age up to 10 years. The Pinot Noir is has black fruit with spice and cocoa notes. The wine can be tannic in youth but becomes softer and more herbal with 5-8 years.     Puligny-Montrachet & Chassagne-Montrachet (with Meursault, termed the "Côte des blancs" or “the slope of the "whites" Puligny-Montrachet  (Chardonnay and Pinot Noir) A very small vineyard area (95 ha/235 acres) of nearly all Chardonnay –the terroir is complex in Puligny. The hillside has many different limestone, marl, and alluvial soils. The slopes face east and southeast. Four Grands Crus of Montrachet are located in the borders of Puligny.  Top Premiers Crus: Le Cailleret, Les Pucelles, Les Demoiselles, Les Combettes, Folatières The Chardonnay is known for floral, mineral, marzipan, hazelnut, lemongrass, croissant, honey, lemon curd, limeade, peach, and green apple aromas and flavors. Producers traditionally use oak fermentation and aging but the flavors are restrained. We discuss the Grands Crus, all in the southern part of the appellation: Bâtard-Montrachet (10.27 ha/25.38 acres, shared with Chassagne) and Bienvenues-Bâtard-Montrachet (3.43 ha/8.48 acres, all in Puligny) are lower down the hill from Montrachet. The wines are honeyed and minerally, but less rich than Le Montrachet and Chevalier-Montrachet Le Montrachet (9.59 ha/ 23.7 acres, shared with Chassagne) is considered the best white wine on earth. The Grand Cru is from the ideal mid-slope. The wines are (apparently) elegant with powerful fruit, minerality, smoke, toasty aromas and flavors. Bottles start at about US$600/bottle Chevalier-Montrachet (7.48 ha/18.48 acres, only in Puligny) is nearly as good as Le Montrachet, lying at a higher elevation, with less clay Photo Credit: BIVB  Chassagne (Chardonnay and Pinot Noir) Chassagne is one of the largest communes in the Cote d'Or with 761 acres/308 ha – Chardonnay is 70% of production and Pinot Noir is 30%. With complex soils, there is a range of quality and flavor in the village wines. The Chardonnay has pronounced mineral, white flower (verbena, honeysuckle), toasted almonds, toast (from oak), and fresh butter. The wine can be like peach in riper years. They are full but always have a backbone of acidity. The Pinots are fruity with black fruit, strawberry briar, and earth notes. It is soft but has tannin and needs time to mellow. There are 55 Premier crus of varying quality, since most of the steep slopes are for Premier Crus and Grands Crus of Chardonnay, much of the Village wine on the flatter areas is Pinot Noir Grands Crus: Shared with Puligny: Bâtard Montrachet, Le Montrachet Criots-Bâtard-Montrachet: 100% in Chassagne -- 1.57 ha/3.88 acres, very small production   From the Bourgogne Website: To remember their names, here is the story they offer: The Seigneur of Montrachet set off on a crusade, entrusting his virgin daughter to his favorite Chevalier (knight). In his absence, what happened, happened, and a child was born illegitimately. On his return from the Crusades, the Seigneur discovered this Bâtard (bastard), who started to cry when he saw him. The Seigneur then said: “Criots-Bâtard!” (The bastard cries!). But he was a good man, and welcomed the child into the family with these words: “Bienvenues-Bâtard-Montrachet” (Welcome, Bastard of Montrachet).     Santenay  (Pinot Noir and Chardonnay) This is the last major village of the Côte d'Or and makes nearly all red wine, only 1/8 is Chardonnay. The orientation is still eastern and southern but here there is a shift to more southerly facing vineyards, still with limestone and clay. Santenay's Pinot Noir is earthy, with dark flower notes like rose petals, violet, red fruit and licorice. It can have lighter tannin, is acidic, and is a great intro to Burgundy that we can sort of afford. The Chardonnay is minerally and floral with great acidity, and a trace of nuts and spice. 

   Maranges MAHR-ohnjhze (Pinot Noir and Chardonnay) This is where a total shift takes place and the Côte de Beaune terroir changes. In Maranges, the hills face south and southwest and the slopes become gentler, soils break down and become more of a patchwork. Gentler slopes, more heat and heavy clay lead to dark, rich wines (they were used as vins de médecin, to beef up the wines of the Côte de Nuits in bad years, so they never focused much on their own quality). Maranges is located in a different administrative department, Saône-et-Loire, where the Côte Chalonnaise lies. It's made up of three villages of Cheilly-lès-Maranges, Dezize lès-Maranges and Sampigny-lès-Maranges The Pinot Noir is fuller and darker with red preserves, black cherry, earth, licorice, pepper, and less nuance. The wines have smooth tannin, medium acidity and are similar to those of the Côte Chalonnaise. The Chardonnay is floral with minerals and honey, it is an easy drinking wine.   We hope you enjoyed the two part series on the Côte de Beaune. Lots to learn and this is just the start.     Photo Credit: BIVB  _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Diventa un esperto di vino con il podcast di Tannico. In questa puntata affronteremo il concetto di Cru, capiremo cos'è e faremo alcuni esempi, da quelli aziendali fino ai grandi Premier Cru e Grand Cru francesi. Scopri la più accurata selezione di vini italiani e internazionali sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

In this new episode of Sartorial Talks, Hugo discuss with Eric George (from the great Champagne house of Forget Brimont located in Reims France) about this prestigious wine which is one of the signatures of the French "art de vivre" around the world.What is the difference between Champagne and other sparkling wines? How is it made? When was it invented? What is a "Premier Cru" ? What is a "Grand Cru"? Why, unlike still wine, a Champagne bottle generally does not indicate a year (a vintage) on the label? What is a "vintage Champagne"? Everything you always wanted to know about Champagne is in this podcast!To know more about Forget Brimont Champagne you can send an email to Eric George at : contact@champagne-forget-brimont.fr Cheers!Support the show

https://www.whisky.de/p.php?id=XGBOMSAML Nosing 03:07 Wir verkosten den Bombay Sapphire Premier Cru – Murcian Lemon. Dieser Bombay Sapphire Gin trägt den Beinamen Premier Cru, ein Begriff aus dem Weinanbau, der 'erstes Gewächs' bedeutet. In der Abfüllung Murcian Lemon sind es vor allem die Fino Zitronen aus Murcia Südspanien, Navelorangen und Mandarinen, die aromatisch hervorstechen. Die Zitrusfrüchte werden von Hand geschält und unter der mediterranen Sonne getrocknet bevor sie für den Gin weiter verarbeitet werden. Zusätzlich sind die klassischen Gin Botanicals Wacholder, Koriander, Kassienrinde, Angelika- und Iriswurzel, sowie würzige Paradieskörner, Kubebenpfeffer und Mandeln enthalten - ein bewährtes Gin Rezept, das ins Jahr 1761 zurück reicht. Jetzt auch als Podcast: https://www.whisky.de/shop/newsletter/#podcast Geschmacksbeschreibungen und Informationen finden Sie in unserem Shop auf Whisky.de Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 Instagram: https://www.instagram.com/whisky.de/ Telegram: https://t.me/whisky_de Merch: https://whiskyde-fanartikel.creator-spring.com/

Diventa un esperto di vino con il podcast di Tannico. In questa puntata imparerai tutto quello che c'è da sapere sulla classificazione del vino in Champagne. Come in altri territori vinicoli della Francia, in Champagne i vigneti sono divisi secondo una gerarchia di qualità, che vede sul gradino più alto i leggendari Grand Cru, 17 appezzamenti in tutta la regione. Seguono poi i Premier Cru, in totale 41, e i più diffusi Cru, circa 260. Saperli riconoscere ti aiuterà a orientarti nel mondo a volte patinato della Champagne, e a goderti le bottiglie migliori, che non sempre sono quelle più costose. Scopri la più accurata selezione di vini della Champagne e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

Diventa un esperto di vino con il podcast di Tannico. In questa puntata partiremo alla scoperta della Champagne, la regione francese patria dei grandissimi spumanti da Metodo Champenoise adorati in tutto il mondo, diventati simbolo di lusso e divertimento anche nella cultura di massa. Le zone principali di questo territorio magico sono nomi che potrebbero suonare familiari agli appassionati: Montagne de Reims, Vallée de la Marne, Epernay, Côte des Blancs e Côte des Bars. In questi comuni si trovano i migliori Cru, Premier Cru e Grand Cru della Champagne, dove Chardonnay, Pinot Noir e Meunier si esprimono al meglio in spumantizzazione. Scopri la più accurata selezione di vini della Champagne e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

Diventa un esperto di vino con il podcast di Tannico. In questa puntata imparerai a orientarti nel mondo, a volte caotico, della classificazione dei vini di Borgogna, tra Appellation regionali e comunali, Premier Cru, fino ai leggendari e rarissimi Grand Cru. Scopri la più accurata selezione di vini della Borgogna e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

Grab your favourite glass of vino because you scream, I scream, we all scream for a twisted rich person's tangled grapevine of wine Ponzi Scheme! Today's case is all about John Fox and his Premier Cru wine store. We hope you studied for the Grimdark History pop quiz because we grade hard and fast here. We're all laugh and no murder on this episode as Nikki starts planning the recreation of the battle of Helm's Deep with an army of life-sized plastic skeletons. If you enjoy the episode, please consider subscribing or following our podcast! If you're on Apple Podcast, we'd love it if you could comment and give us a 5-star rating. If you can follow us or subscribe on other podcast platforms, that would also be much appreciated so we can keep bringing you grim tales!  Follow us on Twitter Creep us on Instagram Like us on Facebook

Cette semaine les Méchants Raisins vous proposent une émission complète sur les vins régionaux de la Bourgogne, la Terre sainte comme dirait Patrick. Si vous pensez en savoir pas mal, vous en apprendrez beaucoup sur la manière de réfléchir le vin. Mais aussi, vous ne décrypterez plus jamais une étiquette Bourguignonne de la même manière. Au menu, un cours 101 captivant, agrémenté de dégustations, d'histoire, en passant par lexique particulier de cette région vinicole mythique!  En entrevue: Boris Champy du Domaine Montchovet    Cet épisode a fait en collaboration avec Vins de Bourgogne.  En dégustation:   Domaine Montchovet Bourgogne Hautes Côtes de Beaune, 2017  35,00$ - Code SAQ 14730573, 13%, 1,2 g/L  Benjamin Laroche l'Atelier Bourgogne Côtes d'Auxerre 2019  26,90$ - Code SAQ 14331273, 13%, 2,4 g/L  Joseph Drouhin Mâcon-Lugny Les Crays 2019  21,95$ - Code SAQ 13319061, 13%, 2,1 g/L  Domaine Nicolas Maillet Mâcon-Verzé 2018  33,50$ - Code SAQ 11634691, 13%, 1,2 g/L  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Chardonnay is one the the most popular and sought after international grape varieties. It has the potential to make world-class and stunning wines; especially from the Côte de Beaune in Burgundy. In today's episode we sip white burgundy and discuss the constraints of judgement and how it runs our lives. Find freedom in releasing our judgements and allowing life and people to unfold the way it is. From the inspiring vintage of 2017, Kat drinks Meursault from the Premier Cru vineyard of Les Cras and reflects on how to find love in brilliant wines, and life.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

One of the greatest Chardonnays (and actually white wines) in the world comes from Chablis in the northern part of Burgundy. In this show we discuss this historic region and why it is capable of making the most distinctive, minerally, terroir-driven white wines made.    Here are the show notes:  Map: https://www.chablis-wines.com Location: At nearly 48˚N latitude in the northern part of the Bourgogne region in the Yonne department between Paris and Beaune, around the village of Chablis, Serein River runs through it, with vineyards on either bank Area under vine in 2020: 5,771 hectares/14,260 acres 18% of the total volume of wine produced in the Bourgogne region Also contains: St-Bris, which makes mineral driven Sauvignon Blanc   Terroir: Terroir expressed more clearly in Chablis than almost anywhere else Valleys branch from the Serein river – left and right, hills are basis of the vineyards Right-bank: softer, bigger wines Left-bank: more acidic, less ripe, more like citrus, green apple Soils: Subsoil is Kimmeridgean limestone with layers of Marl –limestone and clay turned into rock sometimes with fossils of Exogyra virgula, a small, comma-shaped oyster. Different vineyards have different proportions of limestone, marl, clay, loam, Portlandian limestone – younger, harder, no fossils. Sites with this used only forvPetit Chablis 47 Defined Climats (can be mentioned on the label) 40 are Premier Cru, 7 are Grand Cru Photo: Chablis wines Climate: Maritime and continental Maritime influence but kind of a modified oceanic climate with continental influences from Eastern Europe Less rainfall and the winters are harsher and summer hotter than maritime   Winemaking Fermented in stainless or oak, low temperature, slow fermentation followed by malolactic fermentation Neutral oak (already been used) is used in Chablis Premier Cru and Chablis Grand Cru. Very few producers use new oak barrels since the goal is to preserve terroir     Classification: Petit Chablis (19%): 729 hectares (1750 acres) ALL of Chablis wine-growing district (catchall) – AOC 1944, least prestigious – lesser rated vineyards Soil is Portlandian limestone – harder, younger soil on a plateau at the top of slopes, above premier and grand crus Flavors: citrus, flowers, less minerally, light, acidic, saline, to be consumed within 2 years Pairings (goes for Chablis and many Premier Cru too): Oysters, seafood in citrus, salads and acidic vegetables, spicy food, vegetarian pasta   Chablis (66%): 3656 hectares (9,034 acres) of vines In the department of Yonne, on the Serein River On Kimmeridgean limestone and marl, very large - quality varies Flavors: Mineral with flint, green apple, lemon, underbrush, citrus, mint, fresh-cut hay Best within 2-3 years Photo: Chablis wines Chablis Premier Cru: (14%) - Almost 809 ha/2,000 acres over 40 sites (climat) Both sides of the river Serein, with 24 on the left bank and 16 on the right bank Mostly on slopes of the Serein, southeast or southwest facing, on Kimmeridgian chalk Can just use the phrase "Chablis Premier Cru" if blended across Premier Cru sites Right bank: Softer, fuller wines--Mont de Milieu, Montée de Tonnerre, Fourchaume, Vaucoupin Left bank: Flinty, acidic. Côté de Léchet, Vaillons, Montmains, Vosgros, Vau de Vey Can age 5-10 years   Grand Cru Chablis (1%) - 101 hectares/250 acres Contiguous site on the right bank of the Serein, south facing on Kimmeridgian limestone, with fossilized oysters, marl Seven vineyards are Grand Cru, which are each part of just one appellation, Grand Cru Chablis. The difference in these wines: Better sites, lower yields, higher alcohol, higher planting density, matured until at least March 15 of the year following harvest Grand Crus: north to south Bougros: Fresh and mineral Les Preuses:: elegant, minerally with a long finish Vaudésir: Stronger, richer wine – more body Grenouilles: Fruity with strong acidity, a fuller body Valmur: VERY fruity, balanced with strong minerality Les Clos: The most famous site: elegance, minerality, fruit, acidity Blanchot: Soft and more like white flowers La Moutonne is an unofficial 8th Grand Cru Best with 10-15 years of age Pairings: Lobster, mushrooms, shrimp, cream sauces We love this wine. If you haven't had it, definitely get one and discover what makes it a "great!"  Photo: Chablis wines _____________________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople       To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

As the wine reviewer for Burgundy for The Wine Advocate and a small producer of Burgundy himself, William Kelley has a deep and insightful perspective on Burgundy.  We discuss how Burgundy became “without substitute” and why “all roads lead to Burgundy,” the rapid escalation of both vineyard and wine prices, and how what was once very contracting landholdings are now consolidating again.  History, economics, geology, and terroir all come together in this episode of XChateau! Detailed Show Notes: Listen to the beginning of Episode 62 for background information on WilliamBurgundy as vignerons vs Bordelais châteauxWilliam believes this is an illusion - historically, Burgundy vineyards were owned by the nobility and the churchToday - LVMH, AXA, and rich, wealthy people own many of the domaines and vineyardsBordeaux outside the Cru Classe are much more modest in natureThe French land reforms of 1792 (during the French Revolution) broke up large tracts of land -> led to a “morcellation of parcels”Led to emphasis on each small parcel of land and its impactCreated the ability to see the human element of winemaking (two people making the wine from the same vineyard) and the human impact on terroirMetayage system - born in Beaujolais, a form of “sharecropping” where people take half the fruit in exchange for farming the land, popular in Burgundy where people own small parcels of land and often don't live thereHigh death/inheritance taxes, which are assessed based on the value of the land lead to more vineyard sales and end up with more consolidation of land holdings, particularly into businesses that don't have to pay death taxesBurgundy as the top global winegrowing regionThe wines are good/high qualityThey pair well with a lot of food and are very versatile (vs. the Medoc)Are a social signifier - wine collectors can “one-up” others by mastering the complexities of Burgundy more than Bordeaux or any other regionGrand Cru vineyards are tiny and limited - sends the prices skyrocketing (e.g., Domaine d'Auvenay Aligote now sells for $2,500 / bottle)Bordeaux mismanaged the emerging market of China with the 2010 en primeur pricing, similar to what Hennessy and Cognac did in China, destroying the marketValue of Burgundy landHigh prices partially driven by tax write-offs for any losses, owners get the wine lifestyle “for free”Believes land prices and wine prices will continue to escalateDisconnection between land and wine pricesIn the 17th century, there used to be a saying that the value of a vineyard should equal 3 years of production - this is way different todayE.g., a famous Chablis producer's Les Clos magnum sells at €80 from the domaine, but $2,000 in the US -> lots of other people making money on the wine outside of the winery“No end in sight” to price increases for Burgundy, wine is still a relatively inexpensive luxury good (vs. cars, watches, etc.…)Climate changeNot as bad as some people think, bad weather events also occurred in the 19th centuryToday there are more viticultural techniques to combat climate change (e.g., canopy management, etc..)Price increases also more than offset the volume decreasesThe Micro-negociantPurchasing fruit is expensive - ~€3-5,000 per barrel for village wines, €550-600 for Chiroubles If some negociants get the attention of investors, they can acquire land and become domainesMore expensive to produce negociant wine vs. domaine wineGrowers in Burgundy take the yield risk (the classic arrangement is negociants buy the fruit by the barrel)A seller's market - need good relationships with growers, hard for outsiders to get good fruit Negociants have the ability to make lower appellations/vineyards more popular - e.g., Arnoud Ente Meursault La Seve du Clos is a lesser site, but Ente has elevated itDomaine vs. MaisonConsumers still put a lot of stock by it, but boundaries are blurringE.g., PYCM - started as negociant, rolled in family vineyards, but don't state “Domaine” anywhere, the idea being that all wines are worthy of the brandPrice should be driven by quality, not hierarchy (e.g., some Aligote more expensive than Grand Cru Puligny)Brand expansions can't be diluted because of the vineyard hierarchy - the Grand Crus are still high quality and drive brand reputationThe Future of BurgundyViticulture - would like to see every site in Burgundy farmed like a Grand Cru.  William wants to break glass ceilings in every appellationWinemaking - people extracting less and less, flirting with natural wine movement, lighter, softer styles of red Burgundy more popular, longer elevage is getting more fashionable (and is rooted in history - used to do 2-3 years elevage because it was the only way to clarify the wine)Price escalation impacts on other wine regions - “there is no substitute (for Burgundy),” people will look further afield, but “all roads lead to Burgundy”Insular nature of Burgundy changing - the new generation of owners are from New York, Macau, Shanghai, and Hong KongAdvice to the new generation of producers - taste the great wines of the world, including older benchmark winesChanging leadership of domaines - though marketed as a good thing, there's a lot of pressure for the next generation of a famous domain, and that tends towards being more conservative and listening to consultants vs. trying something newM&A - “everyone wants to buy as much land as they can”; don't see a lot of people wanting to go global, there's still ample price escalation in Burgundy

On today's podcast you'll meet Matthieu Mangenot of Domaines Albert Bichot. It was a pleasure to head back to Beaune, France, albeit this time by telephone.  Matthieu will talk about his background and the wines they sent me (aren't I the lucky one?). He'll also touch upon the vineyards of Albert Bichot in areas of the three main appellations of Burgundy - village, Premier Cru and Grand Cru.  You'll also hear about some experiences you can enjoy if you plan to visit in the Burgundy Region now that the world is beginning to open up. If you'd like to see the wine I received, click the links: The 2018 Chablis Domaine Long-Depaquit The 2018 Gevrey-Chambertin "Les Murot" And the Cremant de Bourgogne Brut Rosé

First, thanks to listener and Patron Rafael C. for the podcast topic this week! It is the 45th Anniversary of the Judgment of Paris: a tasting of California and French wines, organized but the late Steve Spurrier, that opened the door for wines from the US and all over the New World to be recognized for their excellence. We should raise a glass to him, his partner Patricia Gallagher, and to journalist and author George Taber, all of whom made this event so very significant.  Here's a quick recap, all of which we cover in the podcast... In 1976, an English wine shop owner, Steven Spurrier, and the director of his adjacent wine school, Patricia Gallagher, wanted to introduce members of the French culinary elite to the wines of California. The goal was to show them the new developments happening across the world in wine (and to get publicity for Cave de la Madeleine and the Academie du Vin -- genius marketing!).   Photo: Berry Bros & Rudd Wine Blog In preparation, Spurrier and Gallagher researched, tasted, and carefully selected 6 boutique California Chardonnays and 6 boutique Cabernet Sauvignon-based wines. They brought these wines to France and on May 24, 1976 conducted a three-hour tasting that (unbeknownst to them) would change the wine world forever.   Nine French judges sat at the Intercontinental Hotel in Paris and sipped 6 California Chardonnays with a group of four high end white Burgundies (100% Chardonnay). They followed that up with 6 California Cabernet Sauvignons and four of the best Bordeaux from the Left Bank. The results were as follows:   Chardonnays 1973 Chateau Montelena, Napa Valley (family owned) 1973 Roulot Meursault Charmes, Premier Cru, Bourgogne 1974 Chalone Vineyards, Santa Cruz Mountains (owned by Diageo) 1973 Spring Mountain Vineyard, Napa Valley (owned by an investment company) 1973 Joseph Drouhin Beaune “Clos des Mouches,” Premier Cru Bourgogne 1972 Freemark Abbey, Napa Valley (owned by Jackson Family Wines/Kendall-Jackson) 1973 Ramonet-Prudhon, Bâtard-Montrachet, Grand Cru, Bourgogne 1972 Domaine Leflaive, Puligny- Montrachet, “Les Pucelles”, Premier Cru, Bourgogne 1972 Veedercrest Vineyards, Napa Valley (shut down for 20 years, resurrected in 2005 under a sole proprietor) 1972 David Bruce Winery, Santa Cruz Mountains (family owned) Photo: National Museum of American History -- Smithsonian  The Cabernets/Bordeaux 1973 Stag’s Leap Wine Cellars, Napa Valley (owned by Chateau Ste. Michelle/Antinori) 1970 Château Mouton-Rothschild, Pauillac, Bordeaux 1970 Château Haut-Brion, Graves, Bordeaux 1970 Château Montrose, St-Éstephe, Bordeaux 1971 Ridge Vineyards, Monte Bello, Santa Cruz Mountains (owned since 1987 by a Japanese pharmaceutical company) 1971 Château-Leoville-Las-Cases, St. Julien, Bordeaux 1971 Mayacamas Vineyards, Napa Valley (family owned) 1972 Clos du Val, Napa Valley (family owned) 1970 Heitz Cellars, Martha’s Vineyard, Napa Valley (investor owned) 1969 Freemark Abbey, Napa Valley (owned by Jackson Family Wines/Kendall-Jackson)   Shocking and unexpected though they were, the results helped land California a seat at the table in the world of serious wine and paved the way for other regions to show that they were also capable of making excellent wines. Photo: Bella Spurrier The contest was not without objection. According to George Taber’s book (FYI -this is an affiliate link and I may earn a small commission from your purchase) the major ones were: The 20-point system was too limiting (but 20 points was standard at the time, I think any scale would have been criticized) For each category there were only four French wines to six California wines, so the odds were statistically in California’s favor (this is a very valid argument but the purpose of the tasting was for fun and learning, so we can’t really fault Spurrier for not knowing!) Spurrier didn’t choose the best French vintages (Spurrier picked French wines he thought would win, this was the best available) The French wines were too young (the tasting has been replicated and the California wines have aged better than the French wines!) Blind tastings suck – (this is very true but there was no "gotcha" here. It was just done to remove judgment, not to make people guess what wine was what Chateau!)   My additional objections: It is quite unfair to judge French wine without food. A small roll for palate cleansing isn’t enough. With a meal, the French wines would have been different. Food must be at the table for a fair judgement. The order of the wines in a tasting matters. Of course a lighter style wine tried after a heavier one will seem washed out. I don’t know what the case was here, but the “out of the hat” system was probably not the best order for the wines. We do need to realize that 1976 was a very difficult time for France. It was still rebuilding after the trauma of two World Wars in very quick succession and it took years to garner investment and get the wineries functioning and modernized. This was likely in the period of transition and that means the wines, made by traditional methods may have tasted less “clean” in comparison to the wines of California, which benefitted from cutting edge technology and scientific know-how, which was part of the culture of the reborn wine culture there.   That said, we all must raise a glass to Steve Spurrier, Patricia Gallagher, and George Taber for holding/covering this event, which improved and globalized wine for the modern times! Book cover from Amazon.com I highly recommend George Taber’s book "Judgment of Paris"  It’s a great read!   PS-- As we discussed in the show, check out my friend Tanisha Townsend's podcast, "Wine School Dropout" and her site Girl Meets Glass! ________________________________________________ Thanks to our sponsors: 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      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.  

After a few conversations, it became clear that M.C. Ice has been very confused about the differences between classification systems in France. Isn't Bordeaux the same as Burgundy? What’s the terminology -- it's it Premier Cru? Grand Cru? What exactly is each place ranking? And why do they do it at all? In this show we get in the weeds on the five classifications of Bordeaux (read the Wine For Normal People book or listen to Ep 59 and 60 to get up to speed on Bordeaux before attempting this!). We talk about their history, what they aimed to achieve and the criteria each use. We try to clear up what each is ranking, how they are ranked and why it all matters. MC Ice was clear by the end, we hope you are too!   Here are the classifications of Bordeaux mentioned in the show: 1855 Classification (with Sauternes and Barsac): The terminology for each level is “Cru”, there are five levels: First-Growths / Premières Crus Second-Growths / Deuxièmes Crus Third-Growths / Troisièmes Crus Fourth-Growths / Quatrièmes Crus Fifth-Growths / Cinquièmes Crus Sauternes and Barsac have first and second growths, and Château d’Yquem is a Great First-Growth / Grand Premier Cru   And the 1961 Proposed classification   Graves Classification Grand Cru Classé de Graves   St Émilion Classification:  Premier Grand Cru Classé 'A'   Premier Grand Cru Classé 'B' Grand Cru Classé St Émilion Grand Cru     Cru Bourgeois Crus Bourgeois Crus Bourgeois Supérieurs Crus Bourgeois Exceptionnels   Cru Artisan Classification (only Médoc)   __________________________________________________ Thanks to our sponsors: 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   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 

Founded in 1760 as the 4th Champagne house, Champagne Lanson is known for its fresh, acidic style (no malolactic fermentation!). Over its 260 years, it has stayed true to its principles and that original flavor profile. In this show, Hervé Dantan, cellarmaster and Champagne native, gives us a unique perspective. Hervé is the son of grape growers in Champagne, and after graduating from enology school, he did  internships in Bordeaux, Bourgogne, Alsace, and in California to learn about regions around the world. At 25 years old only he became one of the youngest cellar master in Champagne. He joined Champagne Lanson in 2013 and in 2015, Hervé Dantan became the Chef de Cave of Champagne Lanson.  This podcast is different from others in that Hervé discusses the land and the vineyard. His perspective is so very different from many in the region, who choose instead to focus on the process in the winery. For you as listeners -- meaning dorky normal wine people -- I think you will appreciate the conversation. It's much less marketing and much more meat of how Champagne is truly made.  Here are some of the topics we cover:  Hervé discusses the origins of Lanson -- how it was the 4th Champagne house founded and how, whereas others have decided to change their styles to something fatter and fuller bodied over time, Lanson has kept it crisp style that forgoes malolactic fermentation for bright, dancing fruit, pure acidity. We discuss the importance of relationship with growers, understanding the land in Champagne, and how Lanson sources its grapes. They use fruit from 100 of the 320 Cru villages that make up the Champagne Appellation. More than 50% of all the grapes that Lanson uses come from Grand Cru and Premier Cru villages (30% is normal for Champagne).    Hervé tells us about the different regions of Champagne and the value each serves in the blend.   We discuss the organic and biodynamic viticulture projects of Lanson and what Hervé and his team have learned from growing grapes in this manner. We discuss the difficulty of total certification in Champagne, and Hervé discusses the importance of sustainable certification. In this, Hervé also tells us how Lanson is dealing with climate change, mainly by working in the vineyard and with nature to adapt.    We discuss the most difficult part of Hervé's job -- assembling the blends. He gives great detail into how it's done and what goes into making each type of wine (hint: the non-vintage wine is the hardest to make!)   We talk process and I ask about two things I've always wondered about: Why having the disgorgement date on the bottle is important  Is there a noticeable difference in quality between using a gyropalette and remuage/riddling by hand   Hervé, as a native of Champagne, tells us how he pairs the wine with food. Here are some of his ideas: Always as an aperitif and with cheese Chardonnay-based Champagne with seafood Blancs de Noir/Vintage/Rosé Champagne with white meat or with dishes that are both sweet and salty Old vintage Champagne with some red meats   Not surprising, when asked about the future for Lanson and Champagne, Hervé told us it's all about the vineyard! Amen!  ___________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! And get an eGift Card for the holidays and Wine Access will donate 10% of the proceeds to one of my favorite charities: No Kid Hungry.  It's a great charity that helps end childhood hunger.  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!  

http://www.whisky.de/p.php?id=ABERF18PW Nosing 03:30 Wir verkosten den Aberfeldy Pauillac Red Wine Finish 18 Jahre. Dieser Aberfeldy reifte für 18 Jahre in Bourbonfässern und anschließend für vier bis fünf Monate in Rotweinfässern aus Pauillac. Das Weinanbaugebiet Pauillac ist bekannt für seinen Bordeaux-Wein. 75 Prozent der Premier-Cru-Weine der Region wachsen dort heran. Premier Cru ist die höchste Klassifizierung, die Bordeauxwein erhalten kann, zu der lediglich fünf Châteaux gehören. Pauillac ist ein intensiver Wein und betont und ergänzt in der Nachreifung den süßen Charakter von Aberfeldy. Limitierte Abfüllung!

This wine was a gift from a friend that we exchanged wines.  He has very expensive taste.  lol, this is a Pinot Noir from France.  Coming from one of the most expensive, rich region of Burgundy.  Here are some  notes: 100% Pinot Noir, on clay, marl and limestone rocks. Aged for one year on average, followed by several months in vats to stabilize the wine before bottling. Brilliant ruby robe, raspberry. A striking nose, with an aroma of red fruit, blackcurrant. Fresh on the palate, with peppery notes La Fussiere is a large Premier Cru vineyard at the very southern end of the Cote d'Or, within the Maranges appellation. It is located on the south-facing vineyard above the village of Dezize-les-Maranges, and is planted mainly to Pinot Noir with a small amount of Chardonnay as well

Thomas Brown has achieved cult status in a remarkably short period of time, yet retains and celebrates his small town, country roots. He tells his story which, while uniquely interesting, will sound very familiar to anyone that loves Calistoga.

The famed parts of Burgundy make wine that most of us can only read about in books and articles. But Côte Chalonnaise, just south of those famed parts, is a treasure trove of great whites and reds. Although it has been praised throughout history, in recent times it has been overlooked by Burgundy lovers, despite the fact that in many years it makes wine that isn't so different from its neighbors to the north. As a quick overview, the region takes its name from the commune of Chalon-sur-Saône, near the Saône River. It is sandwiched between the Côte de Beane and north of the hills of the Maconnais, and here Pinot Noir, Chardonnay, and the white Aligoté grape grow on soils strikingly similar to Côte de Beaune, which is a mere 3 miles away.   The Côte Chalonnaise is between the Dheune and Grosne Valleys. With a continental climate, it rolls over gentle hills with many areas that possess the very same limestone prized (and 3-5 times more for) in the Côte de Beaune.   With max’ed out demand for the wines of the Côte d’Or (where the best Pinot is from) and the wines of the Côte de Beaune (the most famed Chardonnay wines, also with excellent Pinot), prices for wines from these areas of Burgundy are simply outrageous. Although the wines of the Côte Chalonnaise are not always as elegant as those from the regions to its north, they are still outstanding wines and better yet, they are wines that we can afford that allow us to taste the land of Burgundy without paying 6 months mortgage for a single bottle.   In the rest of the show, we discuss specific appellations. Here are the notes: Regional: Bourgogne Côte Chalonnaise The red of Pinot Noir is dark colored, berry and cherry scented and flavored wines often with a mushroom or earth note. The wine has good tannin, acidity and is lovely to drink. The whites of Chardonnay are light colored, with apple, floral, lemon and honey with good acidity. They are often fermented or aged in oak barrels. The rosé is made of Gamay or Pinot Noir and can be herbal, spicy, full of red berry notes and have great acidity. Cremant de Bourgogne: Although not exclusively made in Chalonnaise, this is the area in which the sparkling wine was first made.     Village: Bouzeron: The only appellation to make wine from the Aligoté grape, which is acidic, aromatic, and silky when made well. Top producers: A & P de Villaine, André Delorme, Chanzy Frères   Rully: The whites of Chardonnay are the best in Côte Chalonnaise and are very often better than comparable wines from the Côte de Beaune for a way better price. Rully is adjacent to Bouzeron and makes excellent Pinot Noir too. The whites of Chardonnay are usually fermented or matured in oak.  The best Crémant is made here as well Top Premiers crus: La Pucelle, Grésigny, Meix Cadot, Montpalais and Champs Cloux. Top producers:  André Delorme, Domaine de la Folie, P & M Jacqueson; Jean-Baptiste Ponsot   Mercurey: The Côte Chalonnaise was once known as the Région de Mercurey, because the area is so large and important. Divided into two parts, there are lots of sub valleys on either side which make research necessary to get good wines. 25% of vineyards are classified as Premier Cru, but these are more legitimate than other communes, because Mercurey does regular reviews, to make more stringent conditions than the appellation's other wines (the maximum yields are closer to those of the Cote d’Or). 90% of the wine is flavorful, earthy, spicy Pinot Noir with chewy, rich tannins, great acidity, and mineral notes. Top Premiers crus: Combins, Champs Martin, Clos des Barraults, Clos l’Eveque, from north of the village, and Clos de Roi and En Sazenay from the other side. Top producers: Philippe Garrey; Michel Juillot, Guy Narjoux, Lorenzo, Antonin Rodet   Givry: Similar to Mercurey, Givry’s production is 90% Pinot Noir. Also like Mercurey, the excellent limestone based soils allow the best Givry producers make wines similar in style to Côte d’Or for a fraction of the price. This is a small area but it has 38 Premier Crus and that means the significance of those climats isn’t always earned – do your research before you buy! Top Premiers Crus: Cellier Aux Moines, Clos de la Barraude, Clos Salomon, Clos du Vernoy, Servoisine Top producers:  Jean-Marc Joblot; François Lumpp; Vincent Lumpp; Domaine du Clos Salomon, Domaine du Jardin     Montagny: With only whites made from Chardonnay, limestone soils are vital to adding minerality in the wines. The wines are generally barrel fermented for depth and complexity. They are rich and full.   The challenges with Montagny: 2/3 of the production is from the local co-op in Buxy . Although they make quality wine, they have a strangle-hold on producers and there are fewer independent domaines here.  The other issue: during World War II the appellation was deemed to be ALL Premier Cru and that isn’t really right. Although some producers volunteered to limit the top sites to the best portion of their climat, many didn’t so the proportion of overpriced, improperly classified Premier Cru wine in Montagny is high. Top Premiers Crus: Les Coères, Les Burnins, Les Montcuchots Top producers: Stéphane Aladame, Caves du Buxy, Domaine Feuillat-Juillot   Don't forget to order your Wine For Normal People book today!! _______________________________ Thanks to our sponsors this week: 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 And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. 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 

This episode focuses on wines for the traditional Thanksgiving feast.   If you're the host, the easiest way to choose the right wines is to put the task on your guests. Everyone asks "what can I bring?" Tell them one bottle of their favorite wine and a second bottle of a wine type that you specify based on what you learn in this episode.   If you're the host and providing all the wine, figure on 2-3 glasses per person.   One standard (750ml) bottle of wine equals 5 generous glasses.   So, if you expect 10 people at dinner, 10 times 3 glasses is 30 glasses, divided by 5 equals 6 bottles.   However, if you expect a LOT of wine drinking -- perhaps because many people are staying over, walking home, or getting an uber home -- just figure on one bottle per person to be safe.   Insider tips   For Champagne, get "non-vintage" as its best bang for your buck   Lambrusco is a red, slightly sparkling to fully sparkling wine that is OUTSTANDING with food, and especially good with Thanksgiving dishes   Riesling is also a GREAT match for Thanksgiving dishes Look for Alsace, Germany, Washington state   Both Riesling and Lambrusco come in various sweetness levels From bone dry to sweet   Almost any white wine from Italy will work with just about everything on the table, because Italian whites tend to be food friendly.   Similarly, almost all rose wines will work as well. The best rose wines in the world are from the French regions of Provence, Tavel, and Bandol.   Put Beaujolais wine in the fridge for 15-20 minutes before serving. A slight chill brings out the flavors of this light and fruity red wine.   Wine Recommendations FULL DISCLOSURE, these brands are marketed by my employer, Kobrand Corp. More info on all of these wines can be found at http://www.kobrandwineandspirits.com/.   California Chardonnay brands - Cakebread - Sequoia Grove - St. Francis - The Seeker   Champagne - Taittinger   California sparkling wine - Domaine Carneros   Cava - Poema   Prosecco - Caposaldo   Lambrusco - Medici Ermete   Riesling brands - Domaine Zind-Humbrecht - The Seeker - Shades of Blue   White Burgundy Three levels: Bourgogne Blanc (AC), Premier Cru, Grand Cru Areas: Macon Village, Macon Lugny, Chablis Brands: - Louis Jadot - Domaine Ferret   Sauvignon Blanc brands - Craggy Range (New Zealand) - Infamous Goose (New Zealand) - Montes (Chile) - Cakebread (Napa) - St. Francis (Sonoma) - Pighin (Italy) - Jacques Dumont (Sancerre, France) - Michel Redde (Sancerre, France) - Michel Redde (Pouilly-Fume, France)   Pinot Grigio brands - Pighin - Caposaldo - Bollini - Masi - The Seeker   Other Italian white wines - Villa Matilde Greco di Tufo, Falanghina - Michele Chiarlo Gavi "Rovereto" - Michele Chiarlo Gavi "Le Marne" - Michele Chiarlo Roero Arneis "Le Madri" - Agricola Punica Vermentino "Samas Isola dei Nuraghi" - Campo al Mare Vermentino di Bolgheri DOC - Feudo Maccari Grillo - Feudo Maccari Contrada Santo Spirito Animalucente Etna DOC - Tenuta di Salviano Orvieto     Zinfandel - St. Francis   Pinot Noir From Burgundy There are three levels: Bourgogne Rouge, Premier Cru, and Grand Cru. Brand: Louis jadot   Pinot Noir Brands from California - Cakebread - St. Francis   Pinot Noir from Oregon - Resonance   Beaujolais Make sure it is Beaujolais AC, Beaujolais-Villages, or a "Cru" Beaujolais Crus include: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour Nouveau is highly promoted at this time of year but not necessarily recommended. Maybe get one bottle for fun, and make certain it is from this year. Brands: - Louis Jadot - Chateau des Jacques   Rose brands: - AIX (Provence) - Louis Jadot (Burgundy) - Jacques Dumont (Sancerre) - Masi (Veneto) - Bollni - Salviano (Umbria) - Alta Vista (Argentina) - Montes (Chile) - Caposaldo (Italy) - Chateau La Nerthe (Rhone Valley) - Chateau d'Aqueria (Tavel) - Feudo Maccari (Sicily) - Maison Saleya (Provence) - The Seeker (Provence)   Find more Thanksgiving wine tips at http://insidewinepodcast.com/2   Have a question, comment, or idea for a future episode? email joe@insidewinepodcast.com  or leave a voicemail at  (917) 727-9242

If you had no interest in Riesling or in Rheingau previously, this show will change your mind completely and make you jump out of your seat to try Georg Breuer's exquisite wines. Theresa Breuer is a young woman who found herself (sadly, earlier than she expected) at the helm of one of the most respected, highest quality Riesling producers in the Rheingau region of Germany.  I had the pleasure of spending the day with her a few years back and she is brilliant, poised, kind and a genius vigneron and cellar master, but more than anything, at 30-something, she is one of the best fresh faces and ambassadors for what Rheingau wine is, was, and should be.  This show should give you a perspective on why Rheingau is so special and make you understand why a dork like me loves this place so much!  Here are the show notes:  HISTORY Theresa shares Weingut Georg Breuer's nearly 140 years in wine -- from her great grandfather Peter's involvement in the business side of wine, to her grandfather after whom the Weingut is named, to her dad, Bernhard, and then to her.   We discuss Bernhard Breuer's obsession with quality, bringing the reputation of Rheingau back from a less than stellar period, and her involvement in the business.  Theresa shares her (beautiful) philosophies about wine and why it means so much to her. Rheingau Education! I have rarely found anyone who can educate on a region as well and succinctly as Theresa Breuer and we are lucky to have her explain stuff like:  Where is Rheingau and what makes it so unique for wine? The parallels with Burgundy in terms of Grand Cru, Premier Cru, Village, Regional sites and why it is so easy in Rheingau Why Riesling is so dominant in Rheingau and why it does so well here (hint: reflection from the river, slate/quartzite soils, slopes!) How climate change has affected the region, what a hot year like 2019 means for the wine, and what really matters to vintage How oak is used in Rheingau (and it is used, a LOT!) Theresa gives us the deep dive into site specific info. It's fascinating:  Theresa shares detailed and excellent information about George Breuer's sites and the why and how behind the differences in the wines. We discuss their beautiful Grand Cru sites in Rüdesheim – Berg Schlossberg, Berg Roseneck and Berg Rottland and their wholly owned site, Nonnenberg in Rauenthal (in the eastern part of Rheingau Theresa talks about her commitment to organic viticulture and her vision for the wines -- to let the vineyard produce the best wines and to let the Riesling show its home in the glass!  We talk about what makes Theresa's wines elegant and age worthy. We discuss the generational shift in Rheingau and what it does and will mean for wine in the future. Theresa unveils big news: Weingut Georg Breuer bought some land in the (very different, Mittelrhein-type) wine area of Lorch, to the west of their Grand Cru vineyards. They will be learning more about the sites, and making wine from them soon!  Check out the videos on my YouTube Channel -- you will love Theresa even more!    Don't forget to order your Wine For Normal People book today too!!  ____________________________________________________ Thanks to our sponsors this week: 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 And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Coravin  Coravin is the first and only tool in the world that lets you pour wine without removing the cork. You can pour wine in any amount and preserve what’s left of the bottle for weeks, months of even years. Thousands of wine professionals, from sommeliers to winemakers, around the world have tested and trust Coravin with their wines and it will change the way you drink wine too. For a limited time, visit Coravin.com and enter NORMAL at checkout to get $20 off your purchase of $50 of more!  

OVP074 – Wein am Sonntag – Champagne Lacourte Godbillon Premier Cru Rosé Brut

We’re donning our [Premier Cru](https://fwpbyrae.com/product/premier-cru-supersoft-sweatshirt/) jumpers and discussing one of Angela and Kate’s favourites: Pinot Noir! Not to be confused with [Peeno Noir](https://www.youtube.com/watch?v=A6yttOfIvOw). (Soz, Caro!)  **WINESUP** We discuss [this DISGUSTING and very very very old bottle of wine](https://mymodernmet.com/oldest-unopened-bottle-wine-world/). 1,650 years old, in fact. Thank u, next!  **WANKIEST WINE REVIEW OF THE WEEK** Rhys & Eggsy of Goldie Looking' Chain fame make a word salad out of a Welsh wine review. Thank you, chaps!  **THE DRINKING** We drank an Alpataco 2017 Argentina Pinot Noir from the [Mount Edgcumbe wine list](http://www.themountedgcumbe.com/wp-content/uploads/2018/11/Wine-List-Novemeber-2018.pdf) for £26.95.

It’s Scott’s turn to splurge on this week's episode, and splurge he did. He took the wine warriors to Burgundy, France, a wine region so steeped in history that they couldn’t contain it all in one episode. So this trip through Burgundy has been broken into two parts. Part 1 discusses Beaujolais, Regional Burgundy wines, and Village level wines. Part 2 discusses the Premier CRU level wines, Grand CRU level wines, and an unfathomable story about Romanee-Conti, a vineyard side considered to be one of the best in the world. Wines reviewed on the show: 2015 - Marcel Lapierre - Raisins Gaulois - Beaujolais 2013 - Domaine Michel Magnien - Bourgogne 2011 - Domaine Collotte - “Les Crais de Chene” - Fixin 2000 - Francois Jobard - “La pièce sous le bois” - Blagny - Premier CRU Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible. Look for Shadows in the Vineyard. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

It’s Scott’s turn to splurge on this week's episode, and splurge he did. He took the wine warriors to Burgundy, France, a wine region so steeped in history that they couldn’t contain it all in one episode. So this trip through Burgundy has been broken into two parts. Part 1 discusses Beaujolais, Regional Burgundy wines, and Village level wines. Part 2 discusses the Premier CRU level wines, Grand CRU level wines, and an unfathomable story about Romanee-Conti, a vineyard side considered to be one of the best in the world. Wines reviewed on the show: 2015 - Marcel Lapierre - Raisins Gaulois - Beaujolais 2013 - Domaine Michel Magnien - Bourgogne 2011 - Domaine Collotte - “Les Crais de Chene” - Fixin 2000 - Francois Jobard - “La pièce sous le bois” - Blagny - Premier CRU Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible. Look for Shadows in the Vineyard. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

The former owner of Premier Cru wines a now defunct retailer in Berkeley, California has pled guilty to running a wine Ponzi scheme and has cut a deal with federal prosecutors.   There's gold in those hill. At least that's what famed grape growers Andy and David Beckstoffer are hoping for as they work to raise the quality and notorietyof grapes grown in the Red Hills of Lake County, California.The Soberanes Creek fire continues to burn causing lots of concern for residents and farmers in Monterey County. There have also been a number of wildfires in Europe.  Adam Teeter pens an informative post on understanding tannins in red wine.     Here's a good post to show what organic farmers battle through to provide us with a healthier product.    John Fodera has just posted a comprehensive report on currentChianti wines. If you're a fan of Chianti Classico it's a must read.   As always thanks for listening and please tell a friend.

Bill and I consider what may become of the tipping tradition in America's restaurants. The ever widening wage gap between front of the house restaurant employees and back of the house workers, pending government mandated wage increases and uncertainty of the direction in which current immigration policy may head, makes operating a restaurant, risky business indeed. Is restaurateur Danny Meyer a maverick altruist or does he have a crystal ball, has seen the future and is preparing for the changes. Richard Jennings a Silicon Valley based wine blogger took over a year off from blogging and on his return has hit it out of the park, with a comprehensive review of 230 grocery store Chardonnays. He didn't just pick up his free samples at the UPS depot. He did the hard work, trekking to local Lucky, Safeway and Costco stores to purchase bottles. Yes, he spent $4,000 of his own hard earned cash to complete the project.  If you shop for Chardonnay at the grocery store this is a must read. But wait, there's more. He's currently working on a grocery store Cabernet project. You can follow his progress on Cellartracker, Facebook and Twitter.If you're a cheese lover Tia Keenan wants to introduce us to some of the wonderful products that are made here in the United States as well as from abroad.Former owner of now defunct wine retailer Premier Cru looks to be headed to court again. This time the claimant will be Wells Fargo, who is looking to reclaim the 2016 ZO6 Corvette he purchased this year shortly before he declared bankruptcy. Wine of the week: 2012 Tormaresca Torcicoda Primitivo Salento IGT Primitivo is a clone of a Croatian grape called Crljenak Kastelanski ( tsril/ yeh/ nak- kah/ steh/ lahn/ skee. Practice this pronunciation and you can wow your friends at your next gathering. You could also use it on that overbearing wine snob at your next mixer to get them to back off. Simplified, Primitivo is Italian Zinfandel. The Tormaresca Estate is operated under the umbrella of the Antinori Family. Winemaker Renzo Cotarella has the best of everything at his disposal all with the goal of showing the world, the best that the region of Puglia, in southern Italy has to offer. The flagship wine for Tormaresca is their 100% Negroamaro based Masseria Maime. Don't miss an opportunity to try it.  Topped with a real cork, Torcicoda is 100% Primitivo and is fermented in stainless steel, then aged in French and Hungarian oak barrels for ten months. The wine rest in bottle another eight months until release. In the glass the wine is a deep ruby to violet colorand the nose shows black plums, black cherries, brown sugar and vanilla. In the mouth the flavors turn to red cherry jam and cocoa with hints of licorice and baking spice. Full bodied with ample well rounded tannins it finishes with good length. Drawing a comparison between Torcicoda and Sonoma Zinfandels, I'd say that this Primitivo is a more feminine representation of the Zinfandel grape, showing less alcohol, more savory flavors and elegance. I tasted the 2013 version alongside the 2012 and the former underperformed, so I suggest you confine your search to the 2012 version. Another reminder that vintage does matter.  14.5 % abv $17 - $20

In this episode I have a fangirl moment with Jane Anson, one of the top wine writers in the world. She's the contributing editor and Bordeaux correspondent for Decanter Magazine,Decanter.com, and DecanterChina.com, among other publications, and author of the book "Bordeaux Legends," the story of the Premier Cru of Bordeaux. In the show we talk about: 1. Jane's background, how she traveled the world and how she wound up as a journalist for one of the foremost wine magazines in the world. 2. The future of wine media 3. Jane's book "Bordeaux Legends" and her other books  4. Bordeaux -- her impressions of the region, its classification systems and the state of affairs on the left and right banks. 5. We wrap with a discussion of Jane's favorite places in Bordeaux (from a wine and non-wine standpoint).   A fantastic conversation and hopefully the first of many (I begged her to come on again and she said yes!) You can find Jane @newbordeaux on Twitter and on her site www.newbordeaux.com.

Last week one of Napa Valley's legendary winemakers passed. Peter Mondavi Sr. was an innovator and was most proud of not having to sell out to corporate interest, he steadfastly worked to keep Charles Krug Winery in family hands. We send out our thoughts and prayers to the family.Open that bottle night has come and gone. Held on the last Saturday of every February and started by wine writers Dorothy Gaiter and John Brecher,  it's celebrated as a reason to open up that bottle that you've been saving for a special occasion. If you participated in the event share with us what you had.New research presented by the Wine Market Council shows that millennials have overtaken baby boomers and Gen Xers with regards to wine drinking rates.  Talia Jane sent off a blog post to her boss, Jeremy Stoppleman CEO of Yelp, detailing how difficult it was to work for his company due to the inadequate compensation package she was receiving. Now she's wondering why she's unemployed and is asking for handouts. Stephanie Williams a millennial herself offers her take on Talia's dilemma. Four Seasons Vineyard Management and Ridge Vineyards have been fined $42,300 for housing violations related to a migrant farm worker facility in Healdsburg, Ca.  Here's a link for some quick updates on the Premier Cru bankruptcy and scandal. Zachary Sussman pens an excellent post on the subject of wine futures, detailing how they work and sometimes why they don't.  Do we need another law aimed at dealing with drunk drivers? Assemblywoman Lorena Gonzalez, D-San Diego believes we do and has introduced a bill that would require more training for restaurant and bar workers to recognize patrons that have had too much to drink. Kerin O'Keefe tells a story about one of the most exciting white wines coming out of northern Italy.Wine of the week: 2011 Castello di Volpaia Chianti Classico Riserva  Volpaia is a hilltop walled village north of Radda in central Tuscany. Raffaelo Stianti purchased the estate in 1966 and when his daughter Giovanella married in 1972, the estate became the young couples wedding present. All of the estate owned vineyards are organically farmed and certified, 114 acres in total, situated with southern hillside exposures at 1,300 to 2,130 ft. The nose shows black plums and cherries, floral aromas of lavender, with trailing hints of sage and cedar. Elegant with crisp acidity and good structure it's full bodied at 14.5 % alc. On the palate it has beautiful juicy black fruit, with silky tannins and a persistent finish.  $25 Thanks for listening and please tell a friend. Cheers!

Rachel Signer has a list of ten things every woman should know about wine, but her list could apply to guys as well. Michelle Locke offers up nine hacks to help you drink better wine by drinking it better. In the podcast Bill and I offer up a few ways to enhance your wine drinking experience as well.Is the age of the Sommelier coming to an end? Some high profile somms are looking for a different experience and are moving into the retail arena. Upscale wine merchant Premier Cru of Berkeley, California has finally folded amidst a plethora of accusations and lawsuits. The FBI is now actively involved and handling former customer and vendor complaints. Napa County officials are flexing their muscles and threatening to shut down a winery in Calistoga that does not have their permits to do business in order.  We talked about this story on a prior podcast.  Look who's saying 'My Bad'. Here's proof that Maureen Downey is smart and one tough cookie. Wine of the week:2014 Tenshen Santa Barbara County White Wine This is the best full bodied aromatic white I've tasted this year. It's a Rhone blend of Viognier, Rousanne, Grenache Blanc and Chardonnay. The wine is aged for five months in 80% neutral oak, 20% stainless steel. The aroma offers up orange blossoms, tangerine, kumquat and it's delightfully tropical. On the palate it's full bodied, rich and savory. When you swallow, it taste like more, with flavorful waves of apricot and yellow peaches. It's delicious!  Wines of this quality, at this price point do not remain on the market for long. Run to your favorite retailer and secure some before it's gone. 14.7 % abv $18 - $20 Thanks for listening and please tell a friend about us. Cheers!

Roughly ten percent of the bottles in convicted wine counterfeiter Rudy Kurnaiwan's wine cellar were deemed fakes and were sent to Creedmore, Texas to be destroyed. There's a video of the process, but allegations of fake wine being sold at high end auctions continues to persist. Wine sleuth Maureen Downey and wine expert Gil Lempert-Schwarz are headed to court as Schwarz has asked the court to order Downey to stop defaming him. Unfortunately, there appears to be more than enough fake wine to go around. Caveat emptor!New York wine retailer Empire Wine's ongoing lawsuit against the New York State Liquor Authority has taken a turn in favor of the NYSLA, after Governor Cuomo vetoed a bill that would have limited the state's power.  Bill Swindell reports for the Press Democrat on the legal problems facing Truett-Hurst. As shares for the company hover at low penny stock levels, it's a sobering reminder of how difficult the wine business can be.E J Gallo increases its footprint in Napa Valley with the purchase of The Ranch Winery in St. Helena. John Fox, owner of Premier Cru, a wine retailer in Berkeley, California, amid numerous lawsuits and claims of running a Ponzi scheme, has closed his retail shops' doors and elected to continue business through online sales only. All of the bad press of late must have made it very uncomfortable for him and his staff to conduct business face to face with the public. If you have made purchases and would like to pick your wine up, you can still do so by making an appointment. This video may be as close as you can get to Champagne without visiting in person.You left your saber at home, but you still want to show off to your friends. The guys at VinePair show that there's more than one way to open a bottle of bubbly.  Wine of the Week:2012 Clos de los Siete 2012 Clos de los Siete  57% Malbec, 18% Merlot, 14% Cabernet Sauvignon, 9% Syrah and 2% Petit Verdot -  Opaque in the glass, aromas of black fruit, cocoa and spice, good concentration, smooth tannins and a long finish. Made by rock star winemaker Michel Rolland who collaborates with seven French partners at five different wineries in Argentina. An excellent value at $14 to $16. Break out the roasted meats and steaks.     Thanks for listening and tell a friend. Cheers!