Podcasts about Prosecco

Every sip has a story… and apparently one glass of Prosecco has about 20.Dree Taylor is back, and this week we're catching up on everything from the RHOA reunion and our latest reality TV opinions to moving drama, family updates, expensive weddings, questionable decisions and the very real possibility that Whitley almost sent somebody to the First 48.Then the stories start STORYING.We get into some absolutely unhinged listener submissions—including a workplace hookup with more parts than a Netflix limited series—and Dree and I add a few confessions of our own. Somewhere along the way we're talking broken beds, sex on vacation, old flames, bad decisions, and why some stories only get funnier once enough time has passed.Grab a drink and come sit with us. Because around here, every sip has a story—and this week, we have plenty.Follow My Girl! @_dreetaylorFollow Me!@cocktalespodcast@kikisaidsoContact us!Advice: advice@cocktalespod.comCockTales: cocktales@cocktalespod.comSIP & SPILLYou can also leave a voicemail instead of an email for advice and cocktales or to just get something off your chest!!  404-692-0039Join Patreon to help support the show! www.patreon.com/cocktalesGet Your Merch & Order Your Card Game  www.imcurioustoknow.comBali With Kiki! The Travel Tribe Experience: https://travel.kikisaidso.com/BaliGet Klassy Baste! Learn to Cook with Kiki www.klassybaste.comJoin Kiki's Book Club www.patreon.com/kikisaidsoSponsors:Brooklyn BeddingGo to brooklynbedding.com and use my promo code COCKTALESPOD at checkout to get 30% off sitewide during the LABOR DAY SALE. Exclusive with my code!VB HealthMake every encounter slipperier, sexier, and downright sensational. It's time to get Soaking Wet and keep those good times coming...literally. And the best part? Soaking Wet is formulated by medical doctors at VB Health. Visit soakingwet.com and use code COCKTALES for 10% off Become a supporter of this podcast: https://www.spreaker.com/podcast/cocktales-with-kiki--2818687/support.CONNECT WITH USFollow the host and join the conversation after the episode:Kiki Said So (Kiara Walker)Instagram: @kikisaidsoTikTok: @kikisaidsoCocktales With KikiInstagram:@cocktalespodcastTikTok: @cocktalespodcastWant to be a guest on Cocktales?We are always looking for interesting guests, experts, and storytellers to join the show. If you would like to be considered, please fill out our guest submission form here:Guest Interest Form

Italian Wines in Sonoma County with Mark Orsi | Festa Italia di Healdsburg Wine When and Where Podcast Guest: Mark Orsi, Orsi Family Vineyards What Italian grape varieties grow in Sonoma County? Why are grapes like Sangiovese, Barbera, Aglianico, Negroamaro and Sagrantino finding a home in Northern California? And where can wine lovers taste Italian varietal wines from dozens of California producers in one place? In this episode of the Wine When and Where Podcast, we sit down with Mark Orsi of Orsi Family Vineyards in Healdsburg, California, to explore Italian wine in Sonoma County, the region's Italian-American wine heritage and the story behind Festa Italia di Healdsburg, an annual celebration of Italian grape varieties, wine, food and culture. In This Episode Mark shares why Sonoma County is particularly well suited to Italian grape varieties and how his own Italian heritage inspired the wines grown at Orsi Family Vineyards. We talk about: Why Sonoma County has become an unexpected home for Italian grape varieties The Italian immigrant families who helped shape Healdsburg and Sonoma County wine history The 13 Italian grape varieties grown by Orsi Family Vineyards Familiar Italian wines including Sangiovese and Barbera Lesser-known grapes including Biancolella, Schioppettino, Negroamaro and Aglianico Why Italian wines are so naturally suited to food Which Italian wines might appeal to Cabernet Sauvignon drinkers Why Mark believes Aglianico deserves more attention The story behind Festa Italia di Healdsburg and Mark's goal of introducing more wine lovers to Italian varietal wines grown in California What Is Festa Italia di Healdsburg? Festa Italia di Healdsburg is an Italian wine festival held at Orsi Family Vineyards in Healdsburg, Sonoma County. Founded by Mark Orsi, the event brings together California wineries producing Italian grape varieties for an afternoon of wine tasting, Italian food, music and wine education. The third annual Festa Italia di Healdsburg takes place: Date: Sunday, August 16, 2026 Time: 11:00 AM–3:30 PM VIP Access: Begins at 10:00 AM Location: Orsi Family Vineyards in Healdsburg, California, approximately half a mile from downtown Healdsburg Tickets: $75-$85 Guests can taste Italian varietal wines from approximately 25–30 wineries, enjoy live music, pizza from Shelley Lindgren of A16 San Francisco, Gio Gelato and additional Italian food vendors. The event also includes a wine panel hosted by wine expert Chris Sawyer, with Mick Unti and Shelley Lindgren, focusing on Italian white wines. Participating wineries include Orsi Family Vineyards, Kokomo, Ramazzotti, Colagrassi, Seghesio, Unti Vineyards, Jupiter Wine Co, Benessere, Saini, Graziano, Buonguido, Solo Nostro, Muscardini Cellars, Idlewild, Martha Stoumen, Massican, Hawley Winery, Tansy and other California producers working with Italian grape varieties.   Festa Italia tickets and information: festaitaliahbg.com Orsi Family Vineyards: orsifamilyvineyards.com   Italian Wine Rapid Fire with Mark Orsi Pineapple on pizza? Hard pass. Favorite pasta pairing? Cacio e pepe with...anything. Most underrated Italian grape? Aglianico. What Italian wine could convert a Cabernet drinker? Sagrantino. Most overrated wine trend? Orange wines — the hype, not necessarily the wine itself. Dream celebrity spokesperson for Italian wine? George Clooney. Consider this his official invitation.   Mark Orsi's Cacio e Pepe Recipe Looking for a simple pasta to pair with Italian wine? Mark shares his recipe for cacio e pepe, the classic Roman pasta made with Parmigiano-Reggiano and black pepper. Ingredients 2 tablespoons whole black peppercorns 4 1/2 cups finely grated Pecorino Romano, plus more for serving 1 1/2 cups finely grated Parmigiano-Reggiano 1 pound dried tonnarelli   Directions1) Bring a large pot of water to a boil. (Do not add salt)  2) Meanwhile, in a very large nonstick skillet or pot set over high heat, toast the peppercorns just until fragrant. Let cool, then grind or crush very coarsely. Reserve 1 teaspoon for serving. 3) In the same skillet or pot, combine the cheeses and remaining pepper. Add 1 ½ cups warm water and stir to make a thick pecorino cream. 4) Add the pasta to the boiling water and stir. Keep the heat very high until the water returns to a boil, then stir again and adjust the heat as needed to keep the water bubbling. Set a timer for 8 minutes. 5) Set the pecorino cream over very low heat. 6) When the timer goes off, scoop out about ½ cup of the pasta cooking water and set aside. Taste the pasta and continue cooking until the pasta is done to your liking. 7) Drain pasta very well (this is important, as adding too much hot water can cause the cheese to clump) and add to the pecorino cream. Use tongs or two forks to stir, turn and toss the pasta in the sauce over low heat until the cheese melts and the sauce becomes sticky. Don't add any water yet, just keep tossing. To test, squeeze a drop of sauce between your thumb and finger. When the sauce is thick and forms strings like glue, it is ready. 8) If it starts to dry out, add cooking water, 1 tablespoon at a time, and toss thoroughly before adding more. Twist the pasta into a nest, if desired. 9) Dust with additional pecorino and the reserved pepper. 10) Serve immediately with a glass of Italian wine, preferably Orsi   Hugo Spritz Recipe For another taste of Italy at home, make a refreshing Hugo Spritz with Prosecco, elderflower liqueur and fresh mint. Ingredients 4–5 fresh mint leaves ½–1 ounce elderflower liqueur, such as St-Germain 4 ounces chilled Prosecco 1 ounce club soda or sparkling water Ice Lime wheel or lemon slice for garnish Instructions Place the mint leaves in a large wine glass. Gently press the mint with a muddler or spoon to release its aroma. Fill the glass with ice. Add elderflower liqueur, followed by Prosecco and club soda. Stir gently. Garnish with lime or lemon and serve. About Orsi Family Vineyards Orsi Family Vineyards is a Healdsburg winery specializing in Italian grape varieties grown in Sonoma County. Its estate vineyards feature 13 Italian varieties, offering visitors an opportunity to explore both familiar and lesser-known Italian wines without leaving California wine country. Learn more at orsifamilyvineyards.com.   Listen to Wine When and Where Wine When and Where is the podcast of Wine Road Northern Sonoma County, exploring the wineries, winemakers, food, people and experiences of Alexander Valley, Dry Creek Valley and Russian River Valley in Sonoma County, California. Follow along for more conversations about Sonoma County wineries, wine tasting, food, events and things to do in Northern Sonoma County.

Hey friend — if you're planning a pool day and want to bring something better than boxed rosé (but still chill and easy), this episode's for you. We're big fans of low-drama, high-fun batched drinks: think margaritas and mojitos as the MVPs. They're simple to scale, super tweakable, and they won't leave you with a sad, flat, sugary mess after a few hours in the sun. Quick PSA: don't bring Long Island iced tea to the heat. Also, please don't do blue motherfuckers. Learned that the hard way — way too much alcohol with way too much artificial sugar and a color that makes you question life choices. If you're making something for a group, pick something that stays pleasant in a pitcher. Real talk on batched cocktails: start simple. Margaritas are the perfect base — tequila, lime, and a touch of agave. Mojitos are great too, just keep the soda separate so it stays fizzy when you serve. For fruit-forward sweetness, use ripe fruit (watermelon, strawberries, peaches) and muddle it in the pitcher for natural flavor instead of dumping in extra sugar. Sugar + sun = rough morning, so let the fruit do the work. Want to get fancy? Try spicy margaritas with jalapeño, or play with citrus like blood orange or a lemon-lime-orange blend. If you want bubbles, batch the base and top each poured drink with Prosecco or soda — don't pre-mix the fizz. Also, remember large-batch ratios sometimes need a little tweaking from your single-drink recipe, so taste and adjust before you serve. Another favorite hack: make a few different lemonades (spicy watermelon lemonade, triple-citrus lemonade, ginger-peach lemonade) and let folks pick their liquor — rum, vodka, tequila, gin — so people can control strength and sweetness. It's great for guests who don't drink much; they still get a delicious refresher without the buzz. Bottom line: keep it fresh, keep it simple, and don't over-sweeten. If you try one of these batched ideas (or invent your own twist), tell us how it went — we love hearing your variations. Hit us up at truecrimesagainstwine@gmail.com or on Instagram. We'll send you some swag if it's cute enough. Cheers and enjoy the pool!

Abbiamo chiesto di far sentire la vostra voce e non ci avete deluso!Per il finale di stagione, diamo un'occhiata ai vostri suggerimenti, critiche e commenti.ABBIAMO GIOCATO A...SoulmaskPAROLA DI BAFFOThank Goodness You're Here - Epic Store - https://tinyurl.com/2y9z2msrM&M VI 6-Pack Limited Edition - GoG - https://tinyurl.com/2antajqnUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Il grande problema di questa pazza estate è che mettersi davanti al PC o alla TV con il pad in mano è tosta, tostissima. Troppo caldo, troppa concentrazione richiesta, anche con il ventilatore sparato in faccia.Come fare? I vostri Mustacchi sono qui per voi, per raccontarvi come affrontare al meglio la calura estiva e rinfrescarvi con qualche news, qualche consiglio e un pizzico di sudore.LINKGlen Schofield abbandona il game dev - https://tinyurl.com/2afa4fykEuropa inutile contro la scelta di Sony - https://tinyurl.com/24nr5dpaBethesda spiega il suo futuro - https://tinyurl.com/22l7l9noTodde non se ne vuole andare in pensione - https://tinyurl.com/22l7l9noNintendo si tiene i vostri soldi - https://tinyurl.com/27dwoce5Ritorna Garriot? - https://tinyurl.com/238qn4bxABBIAMO GIOCATO A...LonestarUnderrailPAROLA DI BAFFOCliffy B sa cosa ha sbagliato - Web - https://tinyurl.com/28m4sylnPalworld - Steam - https://tinyurl.com/y9s66ejkUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

This week, Durango has a free outdoor concert, a boozy peach brunch and tickets on sale for an intimate songwriter festival. The Jon Stickley Trio performs Thursday, July 23, at Buckley Park as part of the Community Concert Hall at the Park free concert series. On Sunday, July 26, Graze Colorado hosts Peaches and Prosecco, a three course boozy brunch celebrating Palisade peach season. And the San Juan Songwriter Festival comes to downtown Durango September 24 through 27, featuring Nashville hitmakers and local songwriters performing across intimate downtown venues. Tickets start at $40.By Sadie SmithWatch this story at LNN.newsThis story is sponsored by RMW  Tafoya Barrett & Associates and FASTSIGNS Durango.Support the show

For everything WoM related from Tickets to Events, Merch, Tracks, Podcasts head to:https://link.v1ce.co.uk/wordofmouthevents

For everything WoM related from Tickets to Events, Merch, Tracks, Podcasts head to:https://link.v1ce.co.uk/wordofmouthevents

For everything WoM related from Tickets to Events, Merch, Tracks, Podcasts head to:https://link.v1ce.co.uk/wordofmouthevents

Diese Woche ist wirklich alles dabei: Ein geheimes Nachrücker-Paar sorgt im "Sommerhaus der Stars" für Gesprächsstoff (?), beim Bachelors-Wiedersehen fliegen noch einmal die Fetzen, „Prominent Getrennt“ kürt sein Siegerpaar und wir waren mittendrin statt nur dabei, auf Michaela Schäfers Event in Berlin. Also schnappt euch einen Kaffee (oder Prosecco), wir servieren euch den heißesten Reality-Klatsch der Woche, mit einer Prise Ironie und ganz viel Chaos.

Welcome to another episode of the Trader Joe's Wine Club, brought to you by Inside Trader Joe's. In this sip-sized segment, we're popping the cans on a new arrival in our wine section, Trader Joe's Calsecco. That whimsical name is a nod to the wine's California origins, as well as the Prosecco-style in which this brut bubbly is crafted. If you're looking for a super sipper for summertime barbecues, picnics, and pool parties… you'll want to listen in for a quick intro, then head to your neighborhood Trader Joe's to pick up a few four-packs! Transcript (PDF)

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And shares her own secret recipe with Angela. Sophie Willan is a three-time BAFTA winning comedian, actor, writer and author, and a very good friend of Dish. We first hosted Sophie for our debut live - and unrecorded - show in London. So, we just had to have her back and set everything to record this time round.  Sophie is best known for her hit show, Alma's Not Normal, which has seen her win BAFTA after BAFTA. She's also appeared in Ludwig and Small Prophets, and went down in Taskmaster folklore for her star turn on the show. She is on Dish to talk about her new job, hosting The Great British Sewing Bee alongside judges Patrick Grant and Esme Young, with the new series on the way very soon.  Sophie's partner, Carniel Francis-Levy, is a chef, and the couplehad their first child, Elijah, last year. Over a glass of Waitrose Blueprint Prosecco, we chat about life as a new mum and hear about the benefits and challenges of living with a great cook.   Angela serves a comforting dish of perfectly cooked golden chicken, tomatoes & green beans, paired with a glass of Calvet Sancerre Rosé. But that's not the end of the cooking, as Sophie demonstrates her favourite, and somewhat challenging, food combination for Angela's verdict.  Welcome back Sophie. Do come again!  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 02:47 It's bean season!  04:49 Listener question  07:18 Sophie Willan is here!  08:34 New partners & mum life 11:32 Prosecco cheers!  12:58 Sophie's food likes and dislikes  18:16 The struggle of a vanilla slice!  21:15 Creepy breakfast buffets?  24:47 Food is served!  25:55 Cooking at home?  29:24 Wine pairing  31:17 Writing a book & a new show!  33:58 The Great British Sewing Bee 36:59 Fast food quiz  38:50 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

For everything WoM related from Tickets to Events, Merch, Tracks, Podcasts head to:https://link.v1ce.co.uk/wordofmouthevents

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It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  We talk a lot about 'place' in wine, but sometimes, the best way to really understand a region is to just drop yourself right into the middle of it—even if you're doing it in your pajamas from the comfort of your own living room! I recently sat in on a fantastic virtual tasting that transported me straight to the breathtaking vineyards of Farra di Soligo. La Farra Winery provided such a great experience that I didn't want to just summarize it for you; I wanted you to hear it for yourself. So, in this episode, you are actually going to be a 'fly on the wall' listening in to the live virtual tasting. We're going to be talking about everything that makes authentic Prosecco DOC so special—the history, the family passion, and of course, those incredible steep slopes. I want you to get comfortable, pour yourself a glass—sparkling or otherwise—and just explore along with us. It's light, it's educational, and it's a whole lot of fun. Are you ready? Let's dive in and see what's in the glass!" Thank you AB Comunicazione for this opportunity.  Please take a moment of your time to subscribe, rate and review Exploring the Wine Glass. It's completely free and is a great way to let other wine lovers know about the podcast. Be sure to head over to the website, Exploringthewineglass.com, to read my award winning blog and to see what else I have been up to. And most of all, please tell your friends about the podcast!   Slainte!  Learn about La Farra Winery here Find out more about my Wine Education Classes here Order Spanish Wine Bingo Game here Earn your Rioja Enthusiasts Certification here Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Send us Fan MailIn this episode of The Wine Thieves, Sara d'Amato and John Szabo MS turn their attention to one of the most important institutions in global wine: Vinitaly. Guest Stevie Kim — Managing Partner of Vinitaly and the founding force behind the Vinitaly International Academy (VIA) — joins from New York for a wide-ranging conversation about Italian wine on the world stage.Sara and John open with the fair itself: born in September 1967 as a two-day tasting at Verona's Palazzo della Gran Guardia, now a four-day B2B colossus drawing 90,000 visitors from 135 countries. They unpack the 2022 restructuring that split the professional trade fair from the consumer-facing Vinitaly and the City, addressing the criticism — in Veronafiere president Federico Bricolo's words — that the fair had drifted into being "a championship of Italians visiting each other's stands." Two dates land on the calendar for anyone serious about Italian wine: the 59th edition in Verona, April 11–14, 2027, and Vinitaly.USA, returning October 26–27, 2026, at Pier 36 in New York. For Canadian trade especially, NYC is the version of Verona that fits in a long weekend.The conversation also covers VIA — the certification programme launched in 2015 that has quietly become one of the more rigorous credentials in wine. Over 1,500 candidates taught, 525 Italian Wine Ambassadors certified across 57 countries, 22 Italian Wine Experts, and a pass rate hovering around 29%. This is not a participation trophy. Stevie talks about bringing on Professor Attilio Scienza — the University of Milan vine geneticist who, by John's reckoning, has done more DNA work on Italian native varieties than anyone alive — and what changes when you build a wine curriculum from genetics and geology upward rather than tacking regions onto a tasting course.Plus: how a Korean-born, US-raised finance graduate ended up running the promotional engine of the world's most fragmented wine country, and the question that drives the whole VIA project — has the native-variety, region-by-region narrative actually moved buyers and drinkers beyond Barolo, Brunello, Chianti, Amarone, and Prosecco, or is it still mostly an industry conversation?

In this deeply personal episode of the Anglotopia Podcast, Jonathan Thomas makes a big announcement — he and Mrs. Anglotopia are returning to Gold Hill in Shaftesbury, Dorset, the place that inspired Anglotopia itself. As a teenager in Indiana, Jonathan hung a poster of Gold Hill on his bedroom wall and dreamed of going there; it became the reason he fell in love with Britain. After nearly 10 years away, he and Jackie are returning to stay in Button Cottage — a 400-year-old property sitting right on the famous cobbles, painstakingly restored by its owner Melanie Fontana over three years. Jonathan sits down with Melanie to hear the full story: how she and her partner fell in love with Gold Hill on an Easter weekend, found the cottage for sale on their phones, and spent three years stripping away decades of 1970s "improvements" — concrete floors, bitumen tar, plasterboard, blocked fireplaces — to reveal 450-year-old beams, Victorian elm floorboards, a fossil in the grouting, and one of the most atmospheric interiors in Dorset. The episode also covers the history of Shaftesbury, the legacy of the Ridley Scott Hovis advertisement, what it means to restore a Grade II listed building, and why Gold Hill remains one of the most unchanged streets in England. Links Button Cottage — Official Website Button Cottage on Airbnb Shaftesbury Town Guide Shaftesbury Abbey Museum & Garden Historic England — Listed Buildings Listed Property Owners Club Farrow & Ball Paint — Dorset The Original Hovis Advert — Ridley Scott (YouTube) Blackmoor Vale, Dorset Friends of Anglotopia Club Takeaways Gold Hill in Shaftesbury, Dorset — the steep cobbled lane made famous by Ridley Scott's 1970s Hovis bread advertisement — is the place that inspired Jonathan to visit Britain as a teenager and directly led to the founding of Anglotopia. Jonathan and Jackie are returning to stay on the hill for the first time in nearly 10 years. Button Cottage is a genuine 400-year-old property sitting directly on the cobbles of Gold Hill, restored from near-dereliction to authentic period condition by Melanie Fontana and her partner over three years — and it is available to rent on Airbnb. The cottage was comprehensively ruined in the 1970s: beams were covered with plasterboard, the fireplace was blocked and converted to gas, floors were concreted over, and the entire structure was tanked with bitumen tar — stopping the building from "breathing" and trapping damp inside the walls for decades. Stripping back the 1970s layers revealed 450-year-old oak beams still filled with ancient woodworm holes, Victorian elm floorboards underneath later chipboard, layers of wallpaper from the 1950s through the 1980s peeled from the fireplace wall, and a fossil discovered by hand with a pickaxe when the concrete floor was removed — now set into the grouting between the limestone floor tiles. Restoring a Grade II listed building requires using period-appropriate materials throughout: lime plaster (not modern gypsum), limewash or breathable paint, reclaimed stone, and kiln-dried wood for the fireplace. Melanie worked with a conservation architect and joined the Listed Property Owners Club to educate herself before starting work. Shaftesbury is one of England's five highest towns, built on a Saxon hilltop fortification, and its history stretches back over 1,300 years. The Abbey ruins directly outside Button Cottage — founded by Alfred the Great in 888 AD — are a Grade I scheduled monument and entry is free. The Hovis advertisement, directed by Ridley Scott before he became famous, still draws visitors from around the world to Gold Hill — some of whom walk up the hill humming the theme tune. Melanie says the town "wears it like a comfortable cardigan" — not overplaying it, not overdeveloping it, just letting the hill exist as it always has. Button Cottage sleeps two (one king bedroom plus a single daybed room), features a working inglenook fireplace split into two halves by 1970s alterations, Victorian elm floorboards, 450-year-old beams, a ground-floor shower room, a kitchen with reclaimed pine floors, and a walled garden with views over the Blackmoor Vale. Melanie offers a genuinely personal hosting experience: she meets guests on arrival, shows them how everything works, customizes the welcome pack based on dietary preferences, and provides seasonal gifts — currently Prosecco and Dorset Apple Cake in summer, red wine and local cheese in winter. Gold Hill itself has barely changed in centuries — historical paintings and photographs from every era show the same street, the same rooflines, the same Abbey wall. It is, as Jonathan puts it, a place that simply doesn't change — and that is precisely why it means so much. Soundbites "As a teenager in Indiana, I bought a poster at Hobby Lobby called Gold Hill Dorset. And hung it on my wall next to my bed and looked at it every single morning and thought — one day I'm gonna go there." — Jonathan on the image that started it all. "My partner got on his phone and Googled to see if there was anything for sale. And this little cottage, the cutest of all the cottages, was for sale. We went home, got on the phone, booked a viewing, and we just wanted to snap it up right away." — Melanie on falling in love with Gold Hill on an Easter weekend. "It was very much spoiled in the 1970s. The beams were covered, all the woodwork was covered with modern plasterboard. The walls were plastered with modern plaster. It was actually really, really damp — because it had been tanked with bitumen tar." — Melanie on what they found when they bought the cottage. "To find those beams and to touch them and to know they're approximately 450 years old is just goosebump. They are filled with ancient woodworm holes from centuries ago and they're just beautiful." — Melanie on the moment the ceiling came down. "When he dug up the concrete floor by hand with a pickaxe, he found a fossil. And he's settled the fossil into the grouting next to the limestone floor tiles just in between the living room and kitchen. So it's there for people to see." — Melanie on one of the cottage's most extraordinary discoveries. "The old-fashioned building techniques are fantastic because what they do is they allow a cottage like this to absorb moisture and then release moisture according to the weather patterns. It just breathes just like we do." — Melanie on why modern materials damage historic buildings. "The town wears it like a comfortable cardigan. It hasn't been overdone, it hasn't been presented in a certain way. Nobody's out there polishing cobbles. The cobbles just exist. The cottages just exist." — Melanie on Shaftesbury's relationship with the Hovis advertisement. "People tell me it's really relaxing and it feels like it gives you a hug. When they tell me they didn't wake up till 11am the next morning and they actually missed meeting up with their friends because they just slept and slept and slept." — Melanie on guests' reactions to the cottage. "It is my first time, although I do have a history a long long time ago — my first career was in hospitality. So I've done restaurant catering, functions, dinner dances. And this is just a little bit like that but without having to do any cooking." — Melanie on her background and why Button Cottage felt like a natural fit. "I'm almost as emotional as they are, honestly. So many people feel the history and they see it as a quintessentially English place to be, to drink in. I just feel really proud of what we've done here." — Melanie on welcoming guests who have a deep connection to Gold Hill. Chapters 00:21 Introduction & Big Announcement — Jonathan reveals he and Mrs. Anglotopia are returning to Gold Hill 01:10 The Poster on the Bedroom Wall — How Gold Hill in Shaftesbury inspired a teenager in Indiana and started Anglotopia 02:24 Welcome to Melanie Fontana — Owner and restorer of Button Cottage 02:47 Love at First Sight — How Melanie and her partner discovered Gold Hill on an Easter weekend and bought the cottage on the spot 04:02 Buying in 2019 — Purchasing just before the pandemic and the frustration of not being able to start work 04:59 The Restoration Philosophy — Reverting to original as far as possible, using period materials, and letting the building breathe 07:32 What They Found Inside — A cottage comprehensively ruined by the 1970s: plasterboard, blocked fireplaces, concrete floors, and bitumen tar 08:45 The Discoveries — 450-year-old beams, Victorian elm floorboards, layers of wallpaper, a fossil in the floor, and wood from a market chest 13:05 The Name Button Cottage — Cute as a button, and Shaftesbury's history as a center of the hand-embroidered button-making industry 14:58 Gold Hill and Shaftesbury — One of England's five highest towns, Saxon origins, greenstone buildings, independent shops, and the worldwide renowned countryside bookshop 19:35 The Silence of Shaftesbury — What Jonathan loves most, and Shaftesbury as a microcosm of English history 20:12 The Abbey Ruin Wall — A Grade I scheduled monument founded by Alfred the Great in 888 AD, right outside the front door 22:24 Shaftesbury Abbey — Free to visit, picnics welcome, one of the biggest and richest abbeys in medieval England before the Reformation 23:48 The Hovis Advertisement — Ridley Scott, how Gold Hill became globally famous, visitors who come humming the theme tune, and the town's quietly confident relationship with its own fame 26:57 Restoring a Listed Building — Planning restrictions, lime plaster, the Listed Property Owners Club, and materials of the time 29:00 The Biggest Challenge — Bitumen tar in the bathroom and fireplace, and why chemicals are sometimes unavoidable 32:57 The Inglenook Fireplace — How it was cut in half in the 1970s, why they decided to keep it that way, and why it works perfectly 35:20 A Tour of Button Cottage — Living room, inglenook, vestibule, shower room, kitchen, laundry, main bedroom with iron bed, single daybed room, and the walled garden 40:33 The Furnishings — Farrow & Ball pointing, reclaimed furniture, feather sofas, goose down bed, velvet and linen cushions, and why texture matters 42:17 The Six-Foot Question — Beam heights, where to duck, and the leather-padded "mind your head" signs 44:09 Opening to Guests — Melanie's dream of a customer-facing business, her hospitality background, and why this was the perfect fit 45:39 Why Airbnb — How it works, the booking experience, and Melanie's responsive approach to hosting 46:29 Tips for Staying in a Historic Property — What to expect, the hill, the cobbles, the handrail, and why it's never as difficult as it looks 50:47 The Tea Question — Clipper organic, Earl Grey, Lavazza coffee, and a welcome pack tailored to every guest 54:32 The Big Announcement — Jonathan and Jackie are coming to stay in February, and what it means to welcome guests who have a deep connection to Gold Hill 56:56 Wrap-Up — buttoncottage.co.uk, Airbnb bookings, and an invitation to follow along when Jonathan and Jackie visit Video Version

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Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

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We are talking about The Artist and The Feast by Lucy Steedsin The Reading Lounge. Set just after WWI, a famous artist, the artist's niece, and an aspiring artist and journalist come together in a remote village in the south of France and discover what it means to both unseen and seen and the challenges people face to find their self-expression. Join us in The Reading Lounge to see if you may want to add this novel to your TBR.Our resident mixologist, Sarah, developed a fabulous andapropos cocktail for this read:The Crimson Atelier1 ½ oz vodka1 oz cranberry juice (we used sweetened)½ oz Cointreau (or other orange liqueur)½ oz lime juice2-3 fresh rosemary sprigssplash of ProseccoMuddle a sprig of rosemary in a shaker, add ice, vodka,juices, and Cointreau. Shake well and strain into a cocktail glass. Add a splash of Prosecco and garnish with rosemary. Other books mentioned in this episode:Attribution by Linda Moore is the book we read previouslythat dealt with women in the art world!Daughters of the Bamboo Grove by Barbara DemickThe Magnificent Ruins by Nayantara Roy

Send us a message!Welcome to the second episode of Pour Decisions: When Stays Go Sideways, presented by Safely.In this episode, Alex and Annie are joined again by Amanda Martins, VP of Business Development at Safely, for another round of real guest stories, summer stay surprises, and practical takeaways for short-term rental operators.This conversation is all about “vacation brain” and the strange, messy, and sometimes costly decisions guests make when they are out of their normal routine.From poolside surprises to hot tub chaos and grill-related mishaps, this episode brings the stories, the laughs, and the reminders operators can use before the next stay goes sideways.We discuss:05:38 - Why summer season can bring more guest-related damage08:38 - How vacation brain shows up in real short-term rental claims18:53 - What operators can learn from pool, hot tub, and grill-related incidents25:29 - Why clear amenity instructions can help reduce preventable issues10:24 - How protection programs can support owner trust08:20 - Why guest involvement is not always required in many damage claims11:49 - How Safely helps property managers explain coverage to homeowners38:30 - Why operators should think about preparation before the busy season gets messyConnect with Amanda:LinkedIn: https://www.linkedin.com/in/amandakatmartins/Learn more about Safely:Website: https://safely.com/alex-and-annieLinkedIn: https://www.linkedin.com/company/safely-stay/Instagram: http://instagram.com/safely/Facebook: https://www.facebook.com/safelyprotectionThis episode's cocktail: Hugo Spritz with a twistA refreshing summer spritz inspired by Annie's favorite vacation drink, with Amanda's optional vodka twist.Ingredients:ProseccoElderflower liqueurFresh limeFresh mintClub sodaVodka, optionalHow to make it:Build over ice in a wine glass. Add elderflower liqueur, lime, mint, and vodka if using. Top with Prosecco and club soda, then stir gently.Best enjoyed responsibly and preferably nowhere near a hot tub full of seafood.#vacationrentals #shorttermrentals #vacationbrain

Johnny has been trying to schedule this for two weeks. He's been buzzing. That tells you everything you need to know about how his predictions went. Pete, Jacob and Matt sit down to wave the receipts and apportion praise and blame accordingly. Here's what's inside:

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Nos visita Ainhoa para contarnos su visita el sweet wednesday en Londres. El fontanero de Glasgow con peluca. La Coca Cola y el benjamin de Prosecco. El chill de los serbios, las perritas, el rumano y el Prícipe de Persia.

Since this was Saturday, we expected a tough crossword, and Malaika Handa and Erik Agard did not disappoint. Some of the clues were straightforward-ish, but others were definitely not for the faint of heart. We salute the constructors for their ingenuity, and our K-12 teachers for reminding us that, one day, what we'd learn would help us finish an NYTimes crossword

Hey, Comedy Lovers! ✤ Welcome to "Ian Lara" ⭐ All advice is bad advice, please do adult things and put this podcast on in the background.

Send us Fan MailDaccordo di Dacci Rosé Extra Dry Prosecco 2025This isn't a Trader Joe's exclusive, but it looks like they have a discounted price.This is a organic, vegan, vintage dated Sparkling wine from the Prosecco region.All of those details are not common, and TJ's has it for $16.99.It is a delicious Bubbly, light, crisp, and tasty.It may cost a bit more than the typical Trader Joe's Bubbly. it is more expensive than their Platinum Reserve Sonoma Bubbly.This is excellent Prosecco, with details not often found in value Bubbly. Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

After his time in Oregon's Willamette Valley, Zach poses a question to Adam and Joanna: is there a real market for domestic sparkling wine, particularly wine that aims to be priced close to Champagne. Can a region well-known for Pinot Noir, and increasingly Chardonnay, parlay that into demand for bubbles, or do you need to be price-competitive with Prosecco to stand a chance?Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: 2024 Remy Wines DolcettoJoanna is drinking: Widow Jane 10 Year Tequila Ocho Cask Finish BourbonAdam is drinking: Castello di Verduno PelavergaInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Wendy Snyder, in for Lisa Dent, talks to chef, restaurateur, and best-selling cookbook author Fabio Viviani about turning limoncello and Prosecco into refreshing Italian spritzers just in time for summer. Fabio talks about classic Aperol spritzes to peach and elder-pear variations and invites listeners to taste them at Giostra by Fabio Viviani in the Arboretum […]

This week, Johnny told us all about his marathon Sunday, we learnt about Cornwall's answer to Heston Blumenthal, and the team caught up with the latest Prosecco news. Plus, a very special guest...Hear Johnny on Radio X every weekday at 4pm across the UK on digital radio, 104.9 FM in London, 97.7 FM in Manchester, on Global Player or via www.radiox.co.uk

Wines We're Drinking Jessica: Para Wines, Vino Blanco 2023 - lemongrass, apple, citrus finish. Fresh, light, and bright. Perfect for a warm day. Erika: Sitting this one out (allergies have her hostage), but had her heart set on a Prosecco with Chambord brunch cocktail. Noted for next time. It's our April chisme session, and mi gente, we had a LOT to unpack this month. From Coachella controversies to Celia Cruz making history, Olympic ticket sticker shock, and some deeply personal highs from Jessica, including two years of marriage and a home loan approval. Pull up a glass and let's get into it. In This Episode We Cover [00:00] Welcome & Wine Check-In: Jessica's dealing with spring allergies but still showing up with a glass of Para Wines Vino Blanco 2023. Erika gives us her imaginary Prosecco-Chambord brunch cocktail. [05:00] Karol G at Coachella: The controversy unpacked. The all-female mariachi group that wasn't actually the first, the Trump-supporting ownership, vetting failures by her team, contract logistics, and why Becky G's cameo felt intentional and powerful. [17:00] Coachella Then vs. Now: How the festival shifted from music-first to influencer activations and fashion moments. The economics behind it: $29M+ paid to 150+ artists, $25M in production, and why it's only going to keep escalating. [26:00] LA 2028 Olympics Ticket Sale: Jessica secured swimming event tickets for her nephew's graduation gift. The breakdown: opening ceremony seats at $5K to $10K, the lottery system, and the plan to use only existing venues and public transportation. [34:00] The White House Correspondents' Dinner Incident: Jessica and Erika break down why they're cynical, the questions about security failures, the Stephen Miller photo moment, and a broader conversation about political theater and manufactured narratives. [43:00] The Onion Buys InfoWars: What it means that a parody site now owns Alex Jones's platform, the $1.3B judgment, and why Tucker Carlson, Candace Owens, and Megyn Kelly distancing themselves from Trump might not be what it looks like. [54:00] Celia Cruz & Rock and Roll Hall of Fame: She's a 2026 inductee and the first Spanish-language artist ever inducted. Jessica and Erika break down what her induction through the "Early Influence" category really says about how the Hall handles Latin music history. [59:00] Billboard Mujeres Latinas de la Música: Rosalía named Mujer del Año, Becky G receiving Global Impact honors. Jessica celebrates Becky G's pivot to Spanish-language music as a first-gen Mexican-American artist and what her journey means for the comunidad. [01:06:00] On a Personal Note: Jessica and Antonio celebrate two years of marriage, just got approved for a home loan, and are starting to look at houses. A beautiful reflection on life not going to plan and why that's okay at 48. [01:19:00] Wrapping Up + Listener Shoutout: The podcast is ending at Episode 300! Jessica wants to hear from you. Call or text: 858-304-0266. DM on Instagram: @thewineandchisme. Connect with Wine & Chisme

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I haven't given an update to the Veneto region in more than a decade. With an upcoming Patron trip to the region, I think it's high time! Veneto is in northeastern Italy, Veneto is famed for wines like Prosecco, Valpolicella (including Amarone), Soave, and Bardolino. With 14 DOCGs, 29 DOCs, and 10 IGPs, covering about 104,400 ha (258,000 acres) of vineyards, the province makes every style of wine imaginable. Approximately 75% of plantings are white varieties—dominated by Glera at around 39% (this is the main Prosecco grape)—while 25% of plantings are red, led by Corvina with Corvinone, Rondinella, and Molinara. In this show, I discuss the history of Veneto, and then break the province down into three distinct regions, with some star DOCs and DOCGs: Eastern part: Prosecco/ Treviso Province Wine Zones: Valdobiaddene, Conegliano, Asolo, Cartizze Central part of Veneto: Around Vicenza/Padova - Breganze, Gambellara, Colli Berici, Colli Euganei Western Part: In the Hills of Verona: Valpolicella, Bardolino, Custoza, Lugana, Soave, Garda   I address some of the unfair criticisms levied against Veneto by certain wine writers, talk about how to find the best of the best wines from this region, and suggest some top producers.    A great show and a fun update after all these years! So much has changed and improved!    Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

PREVIEW FOR LATER. GUEST: Lorenzo Fiori Lorenzo Fiori shares a seasonal recipe from Padua, Italy, featuring wild asparagus. He suggests boiling the asparagus and dipping it into a sauce made of Parmesan cheese and fried egg yolk, paired perfectly with Prosecco. (1)

In celebration of Dr. Sydnee's birthday, Justin brings a whole swath of medical show on TV since the year of her birth. From Dr. Quinn, Medicine Woman to Nip/Tuck to The Pitt, Dr. Sydnee ranks shows for their accuracy and entertainment value until she's finisher her bathtub birthday Prosecco. There is no democracy here, Dr. Sydnee's opinion is the law. Music: "Medicines" by The Taxpayers https://taxpayers.bandcamp.com/ Border Angels: https://www.borderangels.org/our-services.html

Fi joins today's episode with a berry medley; do excuse her and her tart fruits. There are also some parish notices, discussion about the joys of parish notices, thoughts on robot carers, stacks of tuna, and Ryan Gosling's hair in space. Plus, Oscar- and Grammy-winning musician Jon Batiste discusses his upcoming KOKO London shows. You can check out our YouTube channel here: https://www.youtube.com/@OffAirWithJaneAndFi Our new playlist 'Coiled Spring' is up and running: https://open.spotify.com/playlist/4tmoCpbp42ae7R1UY8ofzaOur next book club pick is 'A Town Like Alice' by Nevil Shute. Our most asked about book is called 'The Later Years' by Peter Thornton. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioFollow us on Instagram! @janeandfiPodcast Producers: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we're moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that's 9 a.m. Europeans, we see you, too.* 6:20 — Amy's sourdough report: The Miche: Amy's been baking her way through the King Arthur Big Book of Bread, and this week's loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David's food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo's) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that's exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It's made with half-and-half and is genuinely delicious. Amy's verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she's somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy's Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy's current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux's food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie's Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie's latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It's a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn's Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell's Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World's Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass near the ocean; the resulting milk delivers butterscotch and toasted almond notes. It is available at specialty cheese shops in the U.S.* 41:03 — Amy's personal favorite: Abbaye de Belloc: A butterscotch-nutty, alpine-style cheese from the Pyrénées in the Comté family, made by affineur Mons and sold at Formaggio Kitchen in Cambridge (which has an in-store aging cave and an online shop).* 43:07 — A love letter to Queijo Serra da Estrela: David raves about Portugal's greatest cheese — an oozy, thistle-rennet sheep's milk cheese from the Serra da Estrela mountains. He recalls a peak life moment at Quinta do Crasto in the Douro, when a nearly empty wheel arrived at the table, spaghetti swirled in the gooey inside with just black pepper. Nearly impossible to find properly aged in the U.S.* 48:35 — So long, and see you Wednesday at noon: Thank you for joining us. The Prosecco is gone, Amy is laughing, and we'll see you next Wednesday at 12 noon Eastern.Products We Love* Rose Levy Beranbaum's Reduction Spatula (ThermoWorks Signature Series) — A long spatula with raised measurement markings for tracking sauce reductions right in the pan. Also useful for checking viscosity. An absolute game-changer for anyone who reduces stocks, sauces, or caramels.* Lucinda Scala Quinn's Spurtles — A cross between a spoon and a spatula, available in solid and slotted versions. Great for stirring, flipping, and doing basically everything at the stove.Books and Publications* Morning Baker by Roxana Jullapat — A baking book dropping April 7th, from the author of Mother Grains* A Kitchen on Goose Cove by Devin Finigan — From the chef of Aragosta restaurant in Maine; coming May 19, 2026.* Le Road Trip by Vivian Swift — Illustrated travel memoir covering a honeymoon journey through France* Dorie's Anytime Cakes by Dorie Greenspan — Out now; photo-realistic illustration style sparked a lively debate* Wheat Belly by Dr. William Davis — The classic tome on eliminating wheat from your diet and whyRecipes* Sourdough Miche (French whole-grain sourdough)* Porridge Bread* L. Reuteri Yogurt (made with half-and-half)* Lasagna Bianca with Five Cheeses (with handmade pasta)* Coca-Cola Brisket* Pastéis de Nata (Portuguese Custard Tarts)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Leite's Culinaria | Instagram | Pinterest | Facebook | YouTubeChow,David This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Fresh from their rather somber state-of-the-industry presentation, SipSource analysts Danny Brager and Dale Stratton help identify whether there are any areas of growth and promise in the wine and spirits business. Topics include:  The performance of wine and spirits depletions in 2025 and the outlook for 2026. The surprising resilience of RTD growth rates. Prosecco's continuing strong performance. The wine industry trying more innovative marketing strategies. The importance of finding the right packaging formats. If consumers actually want low-alcohol products or if they want low-calorie and low-sugar products.    Have a question, qualm, or story to tell? Reach out via email: Bourcard.Nesin@rabobank.com Sign up to access our written research: RaboResearch sign-up   Note: The content and opinions presented within this podcast are not intended as investment advice, and the opinions rendered are that of the individuals and not Rabobank or its affiliates and should not be considered a solicitation or offer to sell or provide services. Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast. 

JJ welcomes Sheila Donohue for a conversation that blends entrepreneurship, lifestyle, and the art of curated Italian wines and foods. Sheila shares how her company, Verovino, sources small-batch, farm-made wines, olive oils, and specialty foods—many not readily available in the U.S.—and delivers them to both consumers and businesses across America. In This Episode Meet Sheila in Bologna: Sheila shares her life in Bologna, Italy, where she's lived since 2001, and how Italy shaped her expertise and relationships with producers. What Verovino does: Verovino curates and imports authentic, sustainably made, small-batch products—primarily from Italy, plus select producers from other countries and California—selling B2B and direct-to-consumer. From fintech to food & wine: Sheila explains her background in financial technology (fintech), her sommelier training in Italy, and how her personal immersion in artisan food culture inspired the company. Starting from a "clean slate": In 2017, after major life changes, Sheila began building Verovino—funded through savings—and took early action by importing product and going door-to-door to find customers. How the business grows: Sheila emphasizes the importance of continuity (repeat business), building scale, and covering operating expenses. She explains how an omni-channel strategy helps stabilize the business: Distributors nationwide Wine stores & restaurants (especially in California) Direct-to-consumer shipping across the U.S. Corporate gifting & events Marketing & education that compounds: Verovino invests in education and storytelling through digital marketing—especially their blog and YouTube channel—to build long-term brand trust and demand. Product philosophy: As a sommelier-led team, Sheila curates for variety and distinction: reds, whites, rosés, orange wines, sparkling (dry and sweet), plus standout olive oils—including single-varietal olive oils with specific pairing profiles. Events as a growth engine: Sheila shares how tastings, fundraisers, private events, and collaborations introduce people to the products—because tasting creates appreciation and connection. Specialty foods: The conversation highlights a Piedmont hazelnut producer offering toasted hazelnuts, caramelized hazelnuts, hazelnut creams, pasta, and pestos—plus JJ's enthusiasm for pistachio cream and clean ingredients. Wine club & gifting: Sheila describes Verovino's monthly or quarterly wine club, curated shipments with insider notes and stories, and a growing trend of gifting memberships (including personalized letters). Gift sets: Verovino offers curated gift sets—popular in December—and a standout option that pairs wine + olive oil, plus expanded options for non-wine drinkers. A second brand line for broader appeal: To avoid being pigeonholed and to meet different market needs, Sheila shares how Verovino expanded into a separate line for more "recognizable" wines, including Prosecco and kegs—ideal for events and high-volume restaurant service. Advice for new producers: Sheila emphasizes the need to stand out in a crowded market—especially as the wine industry faces headwinds—and to clearly differentiate your product and message. Memorable Moments JJ connects her own journey as a winemaker (High Vibrational Wines) and discusses why she values small-batch, purpose-driven production over mass distribution. A fun community collaboration emerges: JJ invites Sheila to co-create a March event in Ojai with "Women Behind the Business: Real Conversations," potentially adding a wine tasting experience—and they discover their birthdays are both in March. Connect with Sheila / Verovino Website: Verovino.com YouTube: Vero Vino Instagram & Facebook: VeroVinoGusto Closing: JJ encourages listeners to explore Verovino for personal discovery, gifting, and creating meaningful food-and-wine experiences that bring "a taste of Italy" home.

JJ welcomes Sheila Donohue for a conversation that blends entrepreneurship, lifestyle, and the art of curated Italian wines and foods. Sheila shares how her company, Verovino, sources small-batch, farm-made wines, olive oils, and specialty foods—many not readily available in the U.S.—and delivers them to both consumers and businesses across America. In This Episode Meet Sheila in Bologna: Sheila shares her life in Bologna, Italy, where she's lived since 2001, and how Italy shaped her expertise and relationships with producers. What Verovino does: Verovino curates and imports authentic, sustainably made, small-batch products—primarily from Italy, plus select producers from other countries and California—selling B2B and direct-to-consumer. From fintech to food & wine: Sheila explains her background in financial technology (fintech), her sommelier training in Italy, and how her personal immersion in artisan food culture inspired the company. Starting from a "clean slate": In 2017, after major life changes, Sheila began building Verovino—funded through savings—and took early action by importing product and going door-to-door to find customers. How the business grows: Sheila emphasizes the importance of continuity (repeat business), building scale, and covering operating expenses. She explains how an omni-channel strategy helps stabilize the business: Distributors nationwide Wine stores & restaurants (especially in California) Direct-to-consumer shipping across the U.S. Corporate gifting & events Marketing & education that compounds: Verovino invests in education and storytelling through digital marketing—especially their blog and YouTube channel—to build long-term brand trust and demand. Product philosophy: As a sommelier-led team, Sheila curates for variety and distinction: reds, whites, rosés, orange wines, sparkling (dry and sweet), plus standout olive oils—including single-varietal olive oils with specific pairing profiles. Events as a growth engine: Sheila shares how tastings, fundraisers, private events, and collaborations introduce people to the products—because tasting creates appreciation and connection. Specialty foods: The conversation highlights a Piedmont hazelnut producer offering toasted hazelnuts, caramelized hazelnuts, hazelnut creams, pasta, and pestos—plus JJ's enthusiasm for pistachio cream and clean ingredients. Wine club & gifting: Sheila describes Verovino's monthly or quarterly wine club, curated shipments with insider notes and stories, and a growing trend of gifting memberships (including personalized letters). Gift sets: Verovino offers curated gift sets—popular in December—and a standout option that pairs wine + olive oil, plus expanded options for non-wine drinkers. A second brand line for broader appeal: To avoid being pigeonholed and to meet different market needs, Sheila shares how Verovino expanded into a separate line for more "recognizable" wines, including Prosecco and kegs—ideal for events and high-volume restaurant service. Advice for new producers: Sheila emphasizes the need to stand out in a crowded market—especially as the wine industry faces headwinds—and to clearly differentiate your product and message. Memorable Moments JJ connects her own journey as a winemaker (High Vibrational Wines) and discusses why she values small-batch, purpose-driven production over mass distribution. A fun community collaboration emerges: JJ invites Sheila to co-create a March event in Ojai with "Women Behind the Business: Real Conversations," potentially adding a wine tasting experience—and they discover their birthdays are both in March. Connect with Sheila / Verovino Website: Verovino.com YouTube: Vero Vino Instagram & Facebook: VeroVinoGusto Closing: JJ encourages listeners to explore Verovino for personal discovery, gifting, and creating meaningful food-and-wine experiences that bring "a taste of Italy" home.