Podcasts about premier cru

We welcome Gabriele Gorelli, Master of Wine, to The Premier Cru!I recently had the opportunity to visit Montalcino and go on a tour of the region. It was exceptional fun and a highlight was attending a seminar, delivered by Gabriele and the Consorzio del Brunello di Montalcino, introducing a new research project they have conducted. The output is a new map of the region, which is as detailed as you find in other fine wine regions, such as Burgundy or Barolo. For wine geeks, its the perfect resource to understand and investigate the profiles of producers and individual wines in more depth. In addition, they have created a new method to evaluate the characteristics of each vintage. They have moved away from a quantitative 5-star rating, to a qualitative evaluation using 3 words that summarise the vintage. Traditional wine media has given higher scores for vintages that are more powerful and intense. This new method has the potential to be far more nuanced and to enable consumers to select the vintage that best matches their palate. Both developments are going to greatly enhance our understanding of Brunello, making this episode a must listen for anyone passionate about the region and Sangiovese!On this episode we briefly introduce you to Brunello as a region and then discuss all of Gabriele's research. Let us know in the comments if you have any questions. If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome Lucas Reynaud-Paligot, Head of Wine at Hélène Darroze at the Connaught Hotel, to The Premier Cru!In 2021, Hélène Darroze at the Connaught was awarded a third Michelin Star, placing the restaurant at the top of the culinary table. It goes without saying that the food and service is therefore impeccable, but Lucas has made sure that the wine list is no supporting act! There is simply no iconic fine wine that has not been opened at the restaurant, which offers customers 5 different wine flights to pair with the tasting menu. Given Lucas has tasted almost any fine wine you could dream of, we spent much of the episode getting his recommendations from the most important fine wine regions around the world. Whether you are interested in Barolo or Burgundy, this episode has a recommendation for you, as we also introduce you to the restaurant.Let us know whether you enjoyed the episode in the comments and your favourite fine wine!If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

We welcome Sunny Hodge to The Premier Cru! Sunny is the Founder of two wine bars, Diogenes The Dog and Aspen & Meursault, and the author of a newly published book, called a "Cynic's Guide to Wine".Sunny's academic background is in engineering and that made him continually question his wine education once he started his career in hospitality. Finding wine textbooks and answers from people in the trade insufficient, Sunny started researching the scientific principles that answered his questions. The book is the output of his research and uses science to challenge many assumptions and ideas that have been handed down generations in the wine trade.So the focus of this episode is wine science as we investigate what TRULY impacts the flavour of your favourite wines. We also taste a wine on the episode, applying Sunny's frameworks and principles! This episode is for you if you love science or simply have a slightly cynical perspective on some of the b*llsh*t you hear from sommeliers (and myself!).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!

Today, Shelley and Phil sit down virtually with Caitlin Holesinsky with Holesinsky Vineyard + Winery as we celebrate the 2nd week of Idaho Wine Month while tasting through four of their wines! We talk about tall Natalie, little Natalie, navigating Friday the 13th, Beanie Babies and, of course, these amazing wines! #HappyFriday! #ItsWineTime! #Cheersing #DumpPhil #StableFable #IdahoShake Please visit https://www.holesinsky.com for everything going on at Holesinsky Vineyard + Winery!Wines this episode:2024 Holesinsky Vineyard Gruner Veltliner ($16 at the winery)

Welcome to the final part of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines. In this episode, we welcome Raphaël Piconnet to The Premier Cru, who is the head winemaker and vigneron at Domaine de Bichery located in the Côte des Bar.We wanted to end the series by showing you a rising star in the region. Since releasing their first vintage in 2015, Domaine de Bichery has been gaining an incredible reputation and are one of a number of young Domaines in the Côte des Bar going from strength to strength and establishing the sub-region as one of the most exciting in Champagne.On top of their sparkling cuvees, they also produce two brilliant Couteaux Champenois so in this episode we discuss:The history of the DomaineThe impact of global warming on Champagne The rise of Couteaux ChampenoisWe also taste two of the Domaine's wines on the podcast: La Source and their Couteaux Champenois Blanc.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!

Welcome to part three 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 and the Vallée de la Marne to the Côte des Bar, which is one of the most exciting sub-regions within Champagne. Historically it has been viewed as secondary to sub-regions further north. However, the silver lining is that land prices are therefore a lot cheaper making it an attractive destination for some of Champagne's rising stars. The inspiration to many of the new growers in the sub-region is none other than Bertrand Gautherot of Domaine Vouette & Sorbée, who I have the pleasure of welcoming to The Premier Cru. Bertrand practices biodynamic viticulture with a capital "B" and low intervention winemaking and won critical acclaim for his wines long before people paid close attention to the Côte des Bar.On the episode we discuss:The history of the DomaineThe terroir of the Côte des BarBiodynamic viticultureWe also taste two of the Domaine's wines on the podcast: Fidele and ExtraitIf 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 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.

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!

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.

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  

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

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.   

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

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! 

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

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

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