Podcasts about Prosecco

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.

Show: West Coast Women Rising (also airing on: Spirit, Purpose & Energy • Nutrition Alternative Medicine • Fit 2 Love • Women, Men & Relationships • Health & Wealth) Host: JJ Flizanes Guest: Sheila Donohue, Founder of Verovino (based in Ventura, CA; living in Bologna, Italy) Overview JJ welcomes back 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 (Links can be added to your show notes page.) 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 back 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.

In partnership with Club Oenologique - the world through the lens of wine and spirits. Conegliano Valdobbiadene Prosecco Superiore DOCG is the theme as Sarah Abbott MW joins David to talk through the terminology and diversity of styles that define Italy's medal-winning, historically significant, sparkling wines.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy pod day, and happy (almost) Valentine's Day! In today's pod, we chat with the gorgeous Louise Bell, and her work wife - her groom, Emma. Find out who annoys who and how Louise is mentoring Emma. It's a heartwarming listen, and we really enjoyed talking with Louise and Emma in the Winter Garden at the London International. Tania talks balance, sitting still in the trot and how low should you go? Katie tries another pink tipple and there are plenty of laughs along the way. Find out more about Louise Bell: https://www.instagram.com/louiseannebell/We need your training questions. Email us: polesandprosecco@yahoo.com.Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #valentines #workwife #workhusband

What is a Pet-Nat?They will often have a bottle cap on top. They are sparkling, but not at the level of a Cava, Prosecco, or Champagne. They are lightly fizzed. They are natural wines made without much intervention. They use natural yeasts and without many additives. Pet-Nat's normally have a little lower alcohol. I've read that they can be kind of funky, not sure what to expect.They use the “Methode ancestrale” – without intervention.Tonight, we are tasting::2024 Amuse Bouche Pet-Nat. I purchased this at Trader Joe's for $12.99. It has no added sugar, yeasts, or sulfites. The wine has 12.5% alcohol. 100% Grenache from the Languedoc region. Notes of Raspberry and grapefruit, as well as some white peach notes by the nose. On the palate. The wine is moderate in acidity and has a good mouthfeel due to the fine and delicate bubbles. It contains no added yeast, sugars, or sulphites. Pairs with summer salads, seuteed shrimp.We did not like the wine. Denise rated it a 2 and I had more of a dislike and gave it a 1. Neither of us would buy this wine again.

Il Nintendo Direct della scorsa ha presentato qualche succosa novità per questa prima metà anno, mentre Sony ci presenta un gioco che nessuno voleva.Quale annuncio vi ha stupito, incuriosito o fatto schifo? Ditecelo con un commento

In dieser Folge begrüße ich Steffi zurück im Podcast. Ich erzähle, dass unser erster Aufnahmeversuch vor ein paar Tagen gescheitert ist – ein bisschen wegen Prosecco, aber vor allem, weil wir uns nach der langen Zeit einfach viel zu viel zu erzählen hatten. Heute sitzen wir deshalb mit Kaffee zusammen. Kurz streife ich das Winterwetter auf Kos: viel Sturm, hohe Wellen, Schäden am Hafen und in Orten wie Kefalos, Kamari und Kardamena. Regen ist zwar wichtig für die Insel, macht Spaziergänge aber nicht gerade angenehmer.Danach geht es für mich inhaltlich um „Leben auf Kos & Tourismus“. Ich spreche über die gefühlte Überlastung der Insel – zu viele Touristen im Verhältnis zu rund 35.000 Einwohnern – und meinen Frust über das Gemeinde- und Inselmanagement. Auch Tempo- und Infrastrukturthemen kommen zur Sprache, vor allem aber die Folgen des Baubooms: neue Hotelprojekte, immer mehr Bettenkapazitäten, Petitionen und Initiativen aus der Bevölkerung – und aus meiner Sicht viel zu wenig Reaktion von politischer Seite. Ein Schwerpunkt ist die Wasserknappheit im Sommer, mit Abschaltungen in Wohngebieten bei gleichzeitig vielen Pools und Privatpools, und die Frage, wie fair das gegenüber Bevölkerung und Beschäftigten ist.Ich spreche außerdem über wirtschaftliche Effekte: viele All-Inclusive-Anlagen, dadurch weniger Geld in Tavernen und der Altstadt, deutlich gestiegene Preise und meine Sorgen um die Zukunft der Altstadt, wenn Umsätze schwanken. Dazu kommt für mich das Personalproblem: zu wenig Arbeitskräfte, oft keine attraktive Bezahlung und vor allem massiver Wohnungsmangel – selbst Ärzte finden kaum bezahlbaren Wohnraum. Zum Schluss blicke ich nach vorn: Wie wird sich der Tourismus entwickeln? Was passiert, wenn die Nachfrage sinkt?

February is the month of love on the pod, and we have a cracking month planned for you. Never conventional, we are looking at work wives and husbands and today, we are sharing how met and how we work together. Tania will be talking toes, half passes and dressage tests going wrong, while Katie is loving this week's February pink drink! We need your training questions. Email us: polesandprosecco@yahoo.com.Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #valentines #workwife #workhusband

Sette nuove varietà di vite resistenti, tutte derivate dalla Glera, sono state recentemente presentate al settore vitivinicolo italiano, un passaggio che ha riportato il tema dei vitigni Piwi al centro del dibattito non solo tecnico ma anche normativo e strategico, soprattutto in relazione al futuro del Prosecco.

A jeweler launching his own Prosecco sounds unexpected, until you hear how celebration sits at the heart of both. We sit down with Ben from Blakeman's to trace the path from showroom sparkle to $24 bubbles on local shelves, and why that choice wasn't about chasing prestige but designing for real moments people share. From the first pop to the final sip, he shows how taste, value, and presentation combine into a brand experience that feels premium without feeling out of reach.We dig into the details that make a difference: thicker, hand‑carved Italian glass that telegraphs quality at a glance, and a simple chill ritual that ensures the pour matches the promise. Ben walks through the distribution map, Bentonville's Guess Who, Angkor off Pleasant Grove, Liquor World in Fayetteville, plus Bordinos, Pinnacle Country Club, and Ermilio's, to keep discovery close to where celebrations already happen. The strategy is intentional and local, giving Northwest Arkansas a sparkling option with the right balance of price and pride.Then comes the masterclass in branding: the purple bag. Instead of leaning into industry blues or neutral black, Blakeman's chose a distinctive purple palette that turned packaging into anticipation. Families now look for the purple bag under the tree, on birthdays, and during Valentine's Day, proof that when service, product, and presentation align, a simple color becomes a promise of joy. We share personal stories, a holiday prank with a surprise purple box, and the small traditions that turn customers into communities. If you care about brand building, retail strategy, or the psychology of gifting, you'll find practical insight and a few smile‑worthy moments all the way through.Enjoy the conversation, share it with a friend who loves great branding and better bubbles, and don't forget to follow, rate, and leave a quick review so more people can discover the show.

Un nuovo progetto di Google mette in crisi le software house, novità e censure da Nintendo e una demo di un gioco atteso sono gli ingredienti della puntata di stasera.Scegliete un argomento e lasciateci un commento

Ein letztes mal reden wir über Stranger Things !

Our guest today is no stranger to life as an athlete. Sharon Hunt is an event rider and formed part of the bronze medal winning team at the 2008 Beijing Olympics with the eye catching chestnut Tankers Town, she has enjoyed placings at Badminton and won Lumuhlen and also competed successfully in show jumping and dressage. She joins us today to talk about maintaining fitness as an athlete and her new love of tennis. We loved chatting with Sharon, and she will form part of our panel at the National Equine Show for our show, Hot Flushes & Half Passes: Thriving as a Mid-life Rider. Find out more about our live stage shows: https://nationalequineshow.com/agendaAlso in this episode, Tania talks straightness, warm ups and jogging, while Katie casts judgement on this week's tack room tipple!Find out more about Sharon on Facebook:  https://www.facebook.com/p/Sharon-Hunt-Equestrian-100050612253922/?locale=en_GB and on Insta: https://www.instagram.com/sharonhunt11/?hl=enWe need your training questions. Email us: polesandprosecco@yahoo.com.Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #ridersasathletes #stayinthesaddle #athlete

Dopo uno sguardo al passato con il Baffo d'Oro, è giunto il momento di guardare al futuro. Dei videogiochi e dell'industria? No, di Mustacchi stesso.Piccoli grandi cambiamenti sono all'orizzonte e questa sera ne parliamo un po'.LINKUbisoft ristruttura e cancella - https://tinyurl.com/2bg86ecwE perde il 40% del valore in un giorno - https://tinyurl.com/262uyh29MA BGE2 è ancora in sviluppo! - https://tinyurl.com/28fhxlrbTutti gli annunci del Xbox Developer Direct - https://tinyurl.com/24ktj7kwPAROLA DI BAFFOHytale [Web] - https://tinyurl.com/rlks4yhUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Carefully treading through the legalities of what we can call what. Perfumiers and Elderflower extractors beware. Aiming to speak all things champagne, we quickly digress, and stick, to explaining what method traditional is. Prosecco and Cava are referenced as well as brands such as Lindauer. Are Kent vineyards and other south coast contenders friends or foe? Along the way I muddle my Cricket 'Keepers' with Baseball 'Catchers'. But, primarily, the episode attempts to keep us sweet with any French Champagne legal teams. Santé! Hosted on Acast. See acast.com/privacy for more information.

This week Sam discusses wildfires in Itata and Bío-Bío, flooding and landslides in New Zealand, Trump's latest tariff threats, the WHO asking member states to tax alcohol more harshly, protests at Moët Hennessy, new data on champagne and Prosecco sales and an early harvest in South Africa. You can read the transcript of this newscast (with linked news sources) at https://www.jancisrobinson.com/articles/more-wildfires-south-africa-harvest-starts-new-zealand-floods-prosecco-champagne-down.

They say ‘You are what you eat', and, as we continue learning about riders as athletes, today we meet Annie, a nutritionist that can help you fuel your athletic body. Find out how she works with riders to manage energy alongside their normal routine, whether the fat jabs are worth reaching for and managing chronic health issues and concentration. Also in this episode, Tania talks long horses, attachment issues and buying a riding school horse, while Katie loves this week's tack room tipple!Find out more about Annie: https://www.nourishedmoves.comWe need your training questions. Email us: polesandprosecco@yahoo.com.Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#newyear2026 #dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #osteopathy #personaltrainer #stayinthesaddle #nutrition

I veckans avsnitt snurrar vi runt i tunnor, trender och sociala algoritmer – ibland bokstavligen!

Want to know how to sip Prosecco like a Pro in Venice, Italy? The Boozy Blondes have got you covered. Tune in to hear everything you need to know from transportation to tours to accommodations, plus the can't miss bars in Venice, Italy. Check out the Boozy Blonde blog for bonus content and exclusive links to what we reference in this episode.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://boozyblondes.com/blog/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Enjoy social drinking ? Join the party and on our social media to find out the Drink of the Episode, Giveaways and more:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://boozyblondes.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/boozy.blondes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/boozyblondes/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@boozyblondespodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop our logo store:⁠⁠⁠⁠⁠⁠⁠⁠https://www.zazzle.com/store/benjamin_designs/products⁠⁠⁠⁠⁠⁠⁠

The Power of Presentation – Mastering Perception in PageantryIn pageantry, your introduction happens long before you ever speak.In this episode of Pageants & Prosecco, we dive into the power of presentation and how mastering perception can completely change the way you're received the moment you walk into pageant weekend, the interview room, rehearsal, or the ballroom.I break down what it truly means to show up internally and physically — from confidence and mindset, to posture, skin care, fitness, and even why investing in quality shapewear (yes, spandex!) can elevate how you carry yourself in every outfit.We will talk about:Why your first impression is formed in secondsHow posture silently communicates confidence and authoritySimple ways to improve your skin for a polished, healthy glowThe role consistent workouts play in stage presence (not just body type)Why presentation isn't “vain” — it's strategicYour appearance is your non-verbal résumé. Before a judge ever hears your platform or your story, they've already received a message from how you walk, stand, smile, and style yourself.Studies show people form first impressions in as little as 7 seconds, and over 50% of that impression is based on visual cues alone. In pageantry, that makes your look more than just aesthetics — it's communication. It's branding. It's credibility.If you've ever wondered how to command a room without saying a word, this episode is your blueprint.Perfect for contestants preparing for competition season, women rebranding themselves, and anyone who wants to learn how to walk into a room already winning.

È giunto il momento dei premi più importanti di tutta l'industria, quelli più pelosi, quelli più dorati, quelli di Mustacchi.Preparatevi alla premiazione dei Premi Baffo D'Oro!PAROLA DI BAFFODarkwood Steam https://tinyurl.com/yadfo5h7Bundle Silent Hill Steam https://tinyurl.com/29ucb8n6Control Steam https://tinyurl.com/y62xspluInkulinati Steam https://tinyurl.com/2alcztubUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Your gown might be flawless… but a bad interview can cost you the crown.In this episode of Pageants & Prosecco, pageant coach and titleholder Brett Brooks breaks down the most common pageant interview mistakes that cost contestants points — and how to fix them with proven public speaking techniques.You'll learn how to structure winning pageant interview answers, avoid sounding rehearsed or robotic, stop rambling under pressure, and confidently communicate your platform and personal story to judges. Brett also shares practical pageant coaching tips to help contestants improve confidence, posture, voice control, and overall interview performance.Whether you're preparing for your first pageant or competing at the state or national level, this episode provides actionable pageant interview coaching, public speaking advice, and contestant preparation strategies to help you stand out and score higher in the interview room.Perfect for:Pageant contestantsAspiring titleholdersPageant interview coaching clientsAnyone looking to improve pageant confidence and communication skills

Is 2026 your to officially enter in your first pageant? Or are you coming back into the game after a brief retirement? Either way here is an episode about all the things I wish I knew before I competed in my very first pageant. I am talking about hair, coaching, finances directors choosing a system, knowing how to choose a system and how to style myself. Another bite-size episode for you guys here on Pageant and Prosecco, the podcast. I hope you enjoy! Follow Pageants and Prosecco the podcast on both Instagram and Facebook!

Comfort food and a bottomless snack bag for our season finale. Helena Bonham Carter is an award-winning English actress known for her incredible performances across films including the Harry Potter movies, Howards End, Planet of the Apes, Sweeney Todd, The King's Speech and TV series such as Toast and The Crown. There are certainly too many credits to mention for a star who made her debut in 1985 in A Room with a View.  She's with us to talk about her latest role as Lady Caterham in Agatha Christie's Seven Dials, which starts streaming on Netflix from 15 January. This is her first time in a Queen of Crime adaptation, with co-stars including Mia McKenna-Bruce and former Dish guest, Martin Freeman.  Helena comes equipped with her sizeable snack bag, curated especially for her life on-set, but there's still room for Dish's first cheese toasties, featuring five different cheeses. The cheese toasties with sticky shallots are paired with the Loved & Found Feteasca Alba Brut, which sadly is no longer available to buy. The Waitrose wine experts have since lined up the perfect replacement; a glass of Valdo Elevantum Prosecco. For this episode, Nick, Angela and Helena also enjoy a Mother Root and tonic, alongside the many, many other beverages that make it on to the table.  From the perilous times on the set of Seven Dials to helping Helena overcome her rice intimidation, we finish up season 8 of Dish with a hearty serving of good company. There's a short break now before we return in February for more. Til next time!  You can watch full episodes of Dish on YouTube and, new for this season, 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Prosecco, Gin, Bier oder Wein – Alkohol gehört zur deutschen Trinkkultur und das seit Jahrtausenden. Mit Dry January hat sich auch in Deutschland ein Trend etabliert, der diesem Konsum einen Monat lang abschwören will. Der Gesundheit wegen, um Gewohnheiten zu durchbrechen und sich besser zu fühlen. Doch warum ist Alkohol seit Jahrtausenden tief in der menschlichen Kultur verankert? Ist Alkohol nicht vielmehr als nur eine Droge, die süchtig macht? Und birgt der Rausch nicht unvergleichliche Glücksmomente? Susanne Babila diskutiert mit Prof. Dr. Anil Batra – Leiter des Bereichs Suchtmedizin und Suchtforschung an der Universität Tübingen; Christine Koschmieder – Schriftstellerin; Denis Scheck – Literaturkritiker

Prosecco bottles aren't for Melissa and you can clearly hear that in the first 15 seconds of this episode

Cosima M. (65) ist frisch geschieden und mitten in ihrer erstaunlichsten Neuerfindung. Nach einer langen Ehe wagt sie den kompletten Neustart: neue Wohnung, neue Freiheit, neuer Job. Auf der Suche nach etwas, das man auch mit Anfang 60 noch mit Freude und Mut beginnen kann, stößt sie online auf eine ungewöhnliche Anzeige: Beraterin für Sexspielzeug auf sogenannten Pepper Partys.Der Gedanke, Frauen in gemütlicher Runde Dildos, Vibratoren, Liebeskugeln und Massageöle zu präsentieren, bringt sie zunächst aus dem Konzept und fasziniert sie gleichzeitig. Ein Job, der Spaß macht, Menschen zusammenbringt und ein Stück Lebenslust zurückgibt? Warum eigentlich nicht?Ihr erster Einsatz führt sie zu einer Scheidungsparty in ein Einfamilienhaus voller fröhlicher Mit-40erinnen. Die Gastgeberin Claudia begrüßt sie herzlich und verrät ihr den geheimen Twist des Abends: Die frisch Geschiedene namens Aline weiß von nichts. Sie soll überrascht werden, und Cosimas spicy Präsentation ist der Höhepunkt. Während Cosima im Wohnzimmer ihren Warenkoffer auspackt, wächst sowohl die Vorfreude der Gäste als auch ihr eigenes Lampenfieber. Sie steht bereit, zum ersten Mal eine Pepper Party zu hosten:mit Prosecco im Flur, einem Koffer voller „Freuden des Lebens“ und einem Mut, den sie sich selbst kaum zugetraut hätte …Infos zu unserem Gastleser DYIN ERNST:Zur Feier des Tages haben wir uns jemanden eingeladen, der mit Worten härter zuschlägt als ein Feuerwerkskörper um Mitternacht: Dyin Ernst. Der Wiener A-Cappella-Battle-Rapper, gesigned bei Heiße Luft Records, trifft seine Gegner ganz ohne Street Credibility – dafür mit der Eloquenz einer französischen Privatschule und Disses, die nicht beleidigen, sondern sezierend den Charakter des Gegenübers auseinandernehmen.Schaut vorbei auf seinem Instagram-Account & beim "United Battle Culture"-Season Opening am 05.02.2026 in der "Grellen Forelle" in Wien:https://www.instagram.com/dyin.ernst/https://www.battleculture.at/details-registrierung/united-battle-culture-session-01-season-3-openingEuch hat diese Geschichte gefallen, aufgeregt oder ihr habt euch darin sogar wiedererkannt?Das interessiert uns brennend!Schreibt uns in Kommentaren über Facebook und Instagram unter @dramacarbonara. Dort werdet ihr auch die in den Geschichten besprochenen Fotos finden und endlich sehen können, was wir sehen ... Falls ihr noch mehr fantastische Geschichten mit uns lesen wollt, können wir euch schon jetzt versprechen: das Repertoire ist unerschöpflich, wir staunen jedes Mal aufs Neue, was möglich ist. Abonnieren per RSS-Feed, Apple Podcasts, Spotify, Deezer oder Google Podcasts ist der Schlüssel zur regelmäßigen Versorgung. Über Rezensionen freuen wir uns natürlich extrem und feiern diese gern auch prominent in unserem Social Media Feed.Jede zweite Folge kommt übrigens ein/e GastleserIn zu uns ins kuschelige Wiener Hauptquartier und unterstützt uns mit Theorien zu Charakteren und Handlungssträngen. Wenn ihr einen Wunschgast habt oder gern selbst mal vorbeischauen wollt, sagt Bescheid. Wir können nichts versprechen, aber wir freuen uns immer über Vorschläge.Wenn ihr Lust auf Extra-Content und Community-Aktivitäten habt, unterstützt uns mit einem Abonnement auf Steady und kommt in den Genuss des kompletten "Drama Carbonara"-Universums: https://steadyhq.com/de/drama-carbonara/aboutFalls ihr daran interessiert sind, Werbung in unserem Podcast zu schalten, setzt euch bitte mit Stefan Lassnig von Missing Link  in Verbindung. Verbindlichsten Dank! NEUER PODCAST!Wer in den neuesten Podcast, den Tatjana und Asta für HAPPY HOUSE MEDIA Wien produziert haben mit dem vielversprechenden Namen "Wo die Geister wohnen" reinhören mag - schaut mal hier & hier findet ihr den Geister Instagram Account! Es wird schrecklich schön!!--Link zur Podcast Hörer:innen UMFRAGE!Danke für die Mitarbeit und euer wertvolles Feedback :) & hier zur legendären Spotify Drama Carbonara Soundtrack Playlist - folgen folgen folgen!! liebe Freund:innen des unberechenbaren Musik-Algorithmus!

As you tune into this episode on New Year's Eve, you suddenly realize, “Sacré bleu! I didn't get any sparkling wine to toast in the New Year!” Well, don't you worry, Miroki and Andre have gotchu. From baller Champagnes tasted this year, the last great secret deal hidden in Ontario *cough* sparkling wine *cough*, fun and fancy free Prosecco, they will keep you well stocked for the celebration whether your budget is $15 or $500, while also reminding you that, no, it's not all Champagne. Thank you for a fantastic 2025 and 3 years of Tasting Together! Happy New Year!Champagne:krug.com/en-int champagne-gaidoz-forget.com/en/welcome/11/ champagne-bollinger.comtarlant.com champagne-giraud.com perrier-jouet.com/en-ww Ontario:hinterlandwine.com rosehallrun.com featherstonewinery.ca Prosecco:bottegaspa.com/en/the-collections/wines/prosecco-sparkling-wines/Classic Penedes:albetinoya.cat/en/Also listen to:Temperatures - Baller Champagne - Tariffs - What more could you ask for? - Tasting Together | Podcast on SpotifyTaking A Toddler To France Was A Good Idea After All... - Tasting Together | Podcast on SpotifyYou can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

Later today we're welcoming Dani Thompson and November Reign to join us on New Year's Eve for our final duo reviews of the year. With the two of them together, there's no better moment for another episode of The Prosecco Podcast. Before enjoying more lingerie later on, they take time to reflect on 2025, a year that seems to have flown by, sharing their highlights and hopes for 2026. November Reign also looks back on a truly magical moment from this year with her visit to Glastonbury where she got engaged. It's a relaxed, reflective and celebratory way to see out the year with two much-loved presenters. From all of us here at Lingerie Lowdown, we'd like to wish you all a very Happy New Year and our best wishes for the year ahead.As a reminder, our podcast is available on all major platforms, including Spotify, Apple, Google, Amazon, and more. Simply search for ‘Lingerie Lowdown The Podcast' to access all our episodes, which are free for everyone to enjoy. Plus, you can now watch the video versions of our latest episodes directly, here on Spotify and our Rumble channel too!For a deeper dive and a complete archive of all our engaging audio podcasts, be sure to visit our podcast on Spotify. Happy listening (or watching), and thank you for being part of this incredible podcast journey with us!

Hola mi gente! Welcome to our year-end chisme episode where Jessica and Erica break down EVERYTHING that happened in 2025—the good, the messy, and the absolutely wild. IN THIS EPISODE: Why this felt like the longest AND shortest year ever The Trump administration's impact on our communities Kendrick vs. Drake: The Super Bowl moment that changed everything Prince Royce & Romeo Santos' disappointing ICE interview response Taylor Swift & Travis Kelce's engagement + the controversy around her silence Jimmy Kimmel & Stephen Colbert's cancellations The CBS News shakeup & Barry Weiss controversy Madonna & Cher dating younger men (and why the double standard is real) The death of MTV as we knew it Diddy documentary & Danity Kane resurgence PLUS: Wine & Chisme podcast stats—770% audience growth!

Topic: Advent Love Review: Josh Cellars Prosecco. Show Notes: Scripture: 1 John 4:9-19, Mark 10:45, Ephesians 5:25, Ephesians 6:4, 1 Corinthians 16:4 God's Love Moves First Love that initiates Love that sacrifices Love that stays when its easier to withdraw Where is God calling me to initiate love rather than wait for it to be earned? Christ Redefines Strength Jesus redefines what it means to be strong Strength is not control. Strength is self-giving.  How do I use the strength God has given me—to serve, or to be served? Love in the Home The home is where love becomes visible. Men are called to lead not through fear or distance, but through presence, patience, and prayer. Your family learns about God's love by watching how you speak, forgive, listen, and repent. What does my family experience when they experience me? Love as Our Witness Love is the clearest testimony of the gospel. Before the world believes what we say, it watches how we love. Men lead the way when they choose mercy over pride, service over comfort, and faithfulness over convenience. Who needs to see Christ's love through me this Advent season?

What if the dishes you cooked on New Year's Eve and New Year's Day could invite luck, prosperity, and ease into the year ahead?New Year's can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That's why this week we're helping you decide what's worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you'll:Discover playful appetizers that are eaten for luck and deliciousnessNew Year's classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the yearPress play to celebrate to start a new year feeling supported in your kitchen!***Links:AppetizersBacon wrapped dates from Gimme Some Yum, and you can also make it with beef baconCheese ball bites with a pretzel handle from Delish.comPistachio goat cheese dates from Live Eat LearnSour patch grapes and Prosecco grapes Delish.com Mains & SidesMushroom ragu pasta by Heidi SwansonGochujang mushroom udon by Hetti Lui MCkinnonMini Jalapeno Cornbread Muffins from Our Zesty LifeBlack-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya's Salad Olivier (Soviet potato salad) Desserts Carolina Gelen's no-bake chocolate mousse pie or cranberry pudding Old School chocolate trifle with chocolate...

Merry Christmas Sippers! This year, our gift to you is .... a festive slasher! Listen along as we take a snow-filled walk thru the 1984 classic Silent Night, Deadly Night. Sip along on a Snow Globe Cocktail in your coziest Christmas Sweater as Not-so-Dr. Laura explains the psychology of punishment and as Brianna works her way through a candy cane. Snow Globe Cocktail: A few hours before serving: Mix together cream of coconut and water. Place some cranberries at the bottom of yours glass, then pour mixture over to cover. Place a rosemary sprig in the middle (like a little tree) and freeze. - When you're ready to serve, pour some Prosecco on top and enjoy! * We shared the reel that inspired this on Insta, head over and watch for exact details!  Thanks for listening! Don't forget to subscribe wherever you're listening and follow us on Instagram and Facebook. Instagram: https://www.instagram.com/spookysips_podcast/Facebook: https://tinyurl.com/SpookySipsPodWebsite: https://spookysipspod.buzzsprout.com

Do you buy wine based on the label? *No shame* Me too! With the holidays, literally HERE, I wanted to chat with a winemaker to give answers to my questions! We sit down with winemaker Andrea Card to make holiday wine approachable. Talking about the average day of a professional wine maker (Spoiler- it doesn't include daily charcuterie) to the process behind selecting labels this conversation is seasonal, light hearted and will lead you to you next best bottle of Prosecco *promise!* • Do wine makers get drunk at work (I know you're wondering too!)  • Pairing made easy through complement or contrast •   Why bubbles work with almost everything • Diamond Prosecco style, origin, and serving idea• The incredible experience that visiting Francis Ford Coppola offers! It's a season of celebration and well, this conversation is the perfect listen (and inspiration) as you set your table to celebrate! This Episode is Sponsored by: Tiny Spoon Chef- Get $100 off your customized in home personal chef service using this link! Creative Crayons Workshop- Purchase your own coloring tablecloth for the holidays (Or to keep your littles entertained while you listen to the show!) Use code KAYTY at checkout to save. Ten Boom Coffee- Order your favorite blends from a brand that supports worldwide communities and gives back with every purchase! Use code GATHER for 15% your first order Support the show

DEFENDANT: Buddy the Elf EVIDENCE: Manos Wines Special Edition "Elf" Prosecco SCENE OF THE CRIME: From the North Pole all the way to Manhattan and back again!  -- Hey — glad you made it to our cozy chaos. This episode is basically two things: a heavy pour of festive Prosecco (shoutout to the blingy Manos bottle) and a full-on, goofy love letter to Elf — plus the ridiculous trivia and fan theories that make holiday movies feel like family. We talk traditions, awkward childhood rituals, terrible gift-control impulses, and why some of our favorite seasonal things still hit like warm nostalgia.   We nerd out about Elf like it's evidence in a case: Jon Favreau's direction, Will Ferrell's enormous golden-retriever energy, Zooey Deschanel's surprise musical cameo, James Caan's grumpy-dad groove, and even that weird Central Park ranger theory that adds a darker layer if you let it. There are shower scenes, department store mayhem, real-life crowd reactions caught on film, and a few production easter eggs (Wanda name tags and stop-motion nods) that are delightfully silly.   Also: yes, we taste the Prosecco. It's festive, metallic, and exactly what you want for toasts — light, apple-y, and not too sweet. We compare it to champagne, Cava, and whatever else you line up on a party table while you argue whether donut holes count as zero calories and whether sparkling wine and popcorn are an acceptable holiday combo. (They are.)   We get real about the season, too. If you're feeling pressure to show up for people who drain you, hear us: you don't have to. Treat holiday plans like a dinner party you actually want to attend. Set boundaries, keep what's meaningful, and let the rest go. If all else fails, borrow Buddy the Elf's wide-eyed wonder for a few minutes — it's the best kind of permission slip to feel joy again.   So pour yourself something fizzy, fold a little ridiculousness into your traditions, and enjoy the stories — goofy, tender, and truer than you might expect. From our cramped, sparkly loft to wherever you're nesting this season: happy holidays, however you celebrate. Cheers.

As the holiday season approaches, many of us find ourselves pondering the perfect bottle of wine to bring to festive gatherings or to gift our gracious hosts. In this episode of The Valley Today, host Janet Michael talks with Lisa Bell, owner of LK Wine Tours and Sales, to demystify the world of wine and offer practical advice for both novices and enthusiasts. Their lively conversation is packed with actionable tips, local insights, and a healthy dose of encouragement for anyone who's ever felt intimidated by the wine aisle. Choosing the Right Wine: It's Easier Than You Think Janet opens the discussion by voicing a common concern: how do you choose a wine when you're not sure what your host likes? Lisa immediately puts listeners at ease, insisting there are no "stupid" questions about wine. Her go-to advice is simple—when in doubt, bring one red and one white. She recommends classics like Chardonnay and Cabernet Sauvignon, which are widely appreciated and versatile. For those feeling adventurous, Lisa suggests exploring Italian Sangiovese or a thoughtfully selected blend, which can make a unique and memorable gift. The Value of Local Wine Shops Transitioning from wine selection to shopping strategies, Lisa highlights the benefits of visiting local, independently owned wine shops. These establishments, she explains, are staffed by knowledgeable owners who can guide customers based on their hosts' food preferences or the nature of the event. Janet shares her own experiences with local experts, reinforcing the idea that you don't need to be a connoisseur to make a great choice—just ask for help! Sweet Wines, Sparkling Favorites, and Holiday Pairings The conversation then turns to personal preferences, with Janet confessing her love for sweet wines and sparkling varieties. Lisa introduces listeners to unique options like a strawberry-infused sparkling red from Italy and discusses the enduring popularity of Prosecco and Champagne during the holidays. She also addresses the impact of tariffs and exchange rates on European wines, reassuring listeners that affordable and delicious options are still available. When it comes to pairing wine with holiday meals, Lisa encourages flexibility. Whether your table features turkey, ham, or lasagna, she recommends fruit-forward, unoaked red blends that complement a variety of dishes. Ultimately, she urges everyone to "drink what you like"—the best wine is the one you enjoy. Tasting Notes and Wine Storage: Demystified Janet admits she's often puzzled by tasting notes like "hints of chocolate" or "notes of grapefruit." Lisa explains that these flavors are naturally derived from the grape's environment and winemaking process, not from added ingredients. She encourages listeners to attend local tastings to develop their palate and to always snap a photo of a label they enjoy for future reference. On the topic of storage, Lisa offers practical advice: store bottles on their side if they have a cork, keep them at a consistent temperature, and don't stress over the details. Wine fridges are a nice touch, but a cool basement works just as well. Mulled Wine and Community Connections As the episode wraps up, Janet and Lisa share tips for making mulled wine—a holiday favorite that fills the house with festive aromas. Lisa provides a simple recipe using a dry, unoaked red wine, spices, and citrus, while Janet extols the virtues of her crockpot for easy preparation. Lisa also sheds light on her business, explaining that as a distributor, she works with local shops and nonprofits, helping them source wines for fundraisers and special events. This community-focused approach underscores the importance of supporting local businesses and enjoying wine as a shared experience. Final Thoughts: Enjoy the Journey Throughout the conversation, Lisa and Janet emphasize that wine should be fun, approachable, and tailored to your own tastes. Whether you're selecting a bottle for a party, experimenting with new varieties, or simply savoring a glass at home, the key is to enjoy the journey—and never be afraid to ask questions. So, as you prepare for your next holiday gathering, remember Lisa's advice: trust your palate, seek out local expertise, and, above all, raise a glass to good company and great wine.

Ricetta Risotto al prosecco e radicchioLivello A1Primo piatto di Natale Buongiorno cari amici e amanti dell'italiano e benvenuti al nostro nuovo episodio.Continua la nostra serie dedicata al Natale e come promesso oggi vi spiego la ricetta per un buon primo piatto che potete cucinare o alla Vigilia di Natale il 24 di dicembre o anche lo stesso giorno di Natale, il 25 dicembre e vi do qui la ricetta del risotto al prosecco e radicchio.Per capire meglio la ricetta vi spiego prima le parole difficili che troveremo. Cominciamo con due abbreviazioni (Abkürzungen) Igp sta per Indicazione Geografica Protetta e significa che un prodotto ha una qualità o una caratteristica unica legata alla zona in cui è prodotto. È una certificazione europea che conferma che un particolare prodotto proviene proprio da una zona o da un territorio, per esempio il vino Barolo che viene dai vigneti della valle del Barolo oppure il formaggio Parmigiano Reggiano che viene prodotto proprio nella zona di Parma.Una seconda abbreviazione è Doc che vuol dire Denominazione di Origine Controllata. Stessa cosa come sopra, ma è usata soprattutto per i vini, certifica che un vino viene da una particolare zona, segue regole di produzione precise e rispetta regole fissate.Lo Squaquerone e la Casatella sono due formaggi morbidi. Lo Squaquerone viene dalla regione Emilia Romagna e la Casatella viene dal Veneto e particolarmente dalla zona dl Treviso. Sono tutti e due formaggi morbidi, dal sapore delicato.Il lardo è un salume ed è fatto quasi tutto di grasso. Viene dalla schiena del maiale e di solito si mangia come un prosciutto o un salame.Cartoccio è un foglio di alluminio in cui si mettono gli alimenti per cuocerli al forno. (In Folie gegart/baked in foil).Battere è l'azione di rendere più sottile un pezzo di carne o un salume con un attrezzo solitamente in legno. (Klopfen/to pound).Stufare è quello che si fa quando si cuoce il risotto. Prima si mette il riso in pentola e lo si fa cuocere fino a quando diventa trasparente (dünsten/to steam).Casseruola è un tipo di pentola con i lati alti e i manici (Kasserolle/saucepan).Trasparente è un aggettivo e descrive una cosa che non ha colore ma attraverso la quale si può vedere (durchsichtig/transparent).Tostare è un po' come stufare. È l'azione di cuocere per breve tempo una verdura o il riso fino a farla diventare trasparente (andünsten, anrösten/to roast). Mantecare è l'azione di aggiungere un grasso tipo burro o formaggio a un piatto e mescolare facendo amalgamare tutti gli ingredienti insieme (cremig rühren/to stir in butter or cheese). Va bene, ora siete pronti per ascoltare la ricetta e cominciamo con gli ingredienti: 600 g Radicchio Rosso di Treviso 420 g Riso Vialone Nano Veronese Igp 150 g Prosecco di Conegliano Valdobbiadene Doc 150 g Casatella Trevigiana Dop oppure formaggio squaquerone 100 g Cipolla bianca 80 g Lardo a fettine sottili 1,5 litri di brodo vegetale Sale Ora vediamo il procedimento: Mettete per prima cosa le foglie di radicchio lavate e asciugate su un foglio di carta da forno alternate con 60 grammi di fette di lardo, bagnate con 50 g di Prosecco, chiudete la carta formando un cartoccio. Infornate in forno cià caldo a 170° C per 25 minuti. Nel frattempo preparate il risotto: tagliate la cipolla a cubetti molto, molto fini, battete il lardo rimasto. Fate stufare cipolla e lardo in una casseruola a fuoco dolce fino a quando la cipolla diventa trasparente.Aggiungete poi il riso, tostatelo per 1 minuto, mescolando di tanto in tanto per non farlo bruciare. Aggiungete il Prosecco rimasto e lasciate evaporare l'alcol per un paio di minuti. Fate cuocere per circa 15 minuti, aggiungendo a poco a poco 1,5 litri di brodo bollente e mescolate. Aggiustate di sale.Mantecate con la casatella tagliata a pezzi o lo squaqueroneo altro formaggio morbido. Quando il risotto è cotto aggiungete il radicchio cotto e servite.Vi è piaciuta la ricetta? Io vi aspetto per il prossimo episodio e una nuova ricetta e la prossima sarà un secondo.Grazie amici per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

Barry Herbst is here to talk about sparkling wines for the holidays on California Wine Country with Dan Berger and Daedalus Howell. Barry has been on CWC many times before. For the comparison, here is a show where he brought sparkling wines, recorded on Dec. 29, 2023. He is the wine buyer at Bottle Barn. First, Dan recaps part one, which is here on its own podcast episode page, a detailed talk about Gamay Beaujolais. Then, right here, Dan and Barry conduct a tasting and discussion of four very fine sparkling wines that Barry has brought, all of which are at Bottle Barn. Late December is one of the peaks of wine purchasing season. The first peak usually comes at Harvest Fair, that and the Press Democrat Competition before that, “gets things going.” From the end of September it starts, then pops again for the holidays. Also people stock up for June events. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Bottle Barn also does flash sales and rare wine sales on their website. Online sales account for about a third of their business now. They didn't even have a website until 2019 but now their website is first class. Dan says it's maybe the best wine sales site in the country. It was good that they did it just before Covid. The bottle barn site is well built and works great. Barry remembers six weeks when four people did nothing but data entry, to get the site started. They had 6000 SKUs. Cremant d’Alsace Rosé Sparkling wines are the order of the day. So they pop a cork and taste Bottle Barn’s best-selling sparkling wine of all time. Cremant d'Alsace made 100% with Pinot Noir, so it's Rosé. Bottle Barn sells 600 cases per year of it. It sells for $17.99. Dan says it tastes drier than it did before. You can really taste the Rosé character and the aftertaste is “clean as a whistle,” says Dan. Cremant means sparkling in French. Sparkling wines can only be called “Champagne” if they come from the province of that name. So there are Cremant wines named for their region, such as Cremant d’Alsace. That naming rule pertains to sparkling wines from Italy, which are called Vini Spumanti or Prosecco, depending on the region and the varietals. Cava are Spanish sparklers. The new British sparkling wines might earn a new name. Seppi The next tasting is Seppi, a California product. Mostly Pinot Noir, beautiful balance, says Dan. Intense pink wine flavors with more acidity than he expected, and rounded and more full bodied. Dan also mentions a grower champagne and Barry actually has one to taste,  Lalarge Peugeot. They grow everything biodynamically. Barry notes that they have kept their prices reasonable compared to their neighbors there, in the heart of Champagne. There is more Pinot Meunier planted in Champagne than Pinot Noir or Champagne grapes. Pinot Meunier is a red wine grape but lighter than Pinot Noir.

Deck The BallsYou're invited to the 2025 Bad Examples Holiday Party. Listen as Tracy and Jessica polish off a bottle of Prosecco, pick presents with Nerdy Noel, and make poor decisions. Lucky for them, there's no HR department at this bash.---Binge 200+ past episodes, join the Club Baddies community, and follow along on Instagram at @BadExamplesPodcast.For ad-free episodes and bonus content that could definitely get them canceled, join the Patreon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textTrader Joe's French Blanc de Blanc BrutThis Sparkling wine has been showing up at the Holidays at Trader Joe's for years.It now sells for $7.99 after years of being priced a $6.99.It is very sippable.This is a wine probably produced in the Charmat method, or the same as Prosecco.French Bubbly made the Italian way.No problems, it tastes good.This is the wine that can make a great Mimosa, add a favorite fruit, and make a Bubbly cocktail.Drink the expensive Champagne and make this your basis for experimentation.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

On this episode of HI Now Daily, we're taking you to Royal Hawaiian Center to explore their festive holiday happenings — from performances, Santa photos, a Holiday Market, gift-with-purchase offers, and more ways to save. Then we're heading to Foodland Kailua for an extra exciting Aloha Friday as we try Maika‘i Prosecco spritzers and check out Foodland’s Holiday Shop!See omnystudio.com/listener for privacy information.

The New Zealand retail experience, as summed up by a frustrated Katherine Hawkesby as of yesterday. She visited half a dozen shops - one was decent and the rest were useless. They were useless for a variety of reasons, but the common theme was service, or lack of it. How is it continually possible that we have a sector crying out for support and yet so unable to offer something worth spending money on, and a country with a lot of people allegedly happy to go find a job and yet the people with the jobs are so fantastically incompetent? We all know the story. It's not unique to Katie yesterday, on the early burst of Christmas shopping. Retail, tragically, is filled with hopelessness, lack of stock, lack of desire and a lack of professionalism. Which is why the good ones are so welcome and why I have been able to tell you many times in the past few months, and can name you a decent number of operators in a variety of fields, that have weathered these past few years with no real issues at all. They are good at what they do. They want to do well. Word of mouth and reputation travels far and fast and they are fine, thank you very much. Yesterday's highlight was at a liquor shop. It's a large one and is part of a chain. The woman behind the counter, slovenly, full of tattoos and on the phone with no interest in service or acknowledging a customer. When asked, because she didn't offer any help, she didn't know what Prosecco was. How can you work in a shop that sells nothing but wine and spirits and not know what Prosecco is, or where in the shop you find it? Who employed her, and why? And why was there no training? This is a big brand and a brand, I would have thought, that would be interested in reputation and a decent customer experience. How does a person with clearly no knowledge or interest in the thing they are selling actually get work? Are you telling me the people who can't get work are even worse than her? The resentment, Katie fumed, is based on the idea that we all work hard for the dollars. Handing them over would be easier, nicer and more fulfilling if you thought the recipient, just for a moment, was even slightly grateful. See omnystudio.com/listener for privacy information.

Today, Wendy answers a question from one of her members that is likely to benefit every artist that sends their work to or attends art fairs. The question is - how to make the most of participating in an art fair? Some of the tips Ceri shares may surprise you. KEY TAKEAWAYS Prepare your work – it needs to be robust, stable, easy to handle, pack and ship. Fragile works, sharp edges, or delicate surfaces are not your friend in an art fair environment. When you're choosing what to show, think about what will hold attention. Large or bold works might attract people in, but quiet, subtle works can still hold them, if there's something intriguing that rewards a second look. Collectors love stories, they don't just buy what they see. They buy what they understand and feel. Give your gallerist what they need to do their job well. A short blurb about the work - the inspiration, the materials, why it matters.  Art fairs aren't just about shifting work; they're about building community and champions for your practice. BEST MOMENTS “People at art fairs can be unpredictable. They touch things they shouldn't. They bring buggies into booths. They lean in close and forget their elbows exist.. make sure it is fair-ready.”  “Follow up within 24 hours, send PDF images or thank yous while the spark is still warm, people make decisions emotionally and quickly.” “Don't just post “Delighted to show at X Fair.” Share the journey. The packing. The travel. The install. The booth. The moment the work goes up. Invite people into the process.” “If you're celebrating, maybe stop at one glass of Prosecco instead of three. I've done plenty of hungover fares, and it's not my top recommendation.” PODCAST HOST BIO With over 35 years in the art world, Ceri has worked closely with leading artists and arts professionals, managed public and private galleries and charities, and curated more than 250 exhibitions and events. She sold artworks to major museums and private collectors and commissioned thousands of works across diverse media, from renowned artists such as John Akomfrah, Pipilotti Rist, Rafael Lozano-Hemmer and Vito Acconci. Now, she wants to share her extensive knowledge with you, so you can excel and achieve your goals. **** Ceri Hand Coaching Membership: Group coaching, live art surgeries, exclusive masterclasses, portfolio reviews, weekly challenges. Access our library of content and resource hub anytime and enjoy special discounts within a vibrant community of peers and professionals. Ready to transform your art career? Join today! https://cerihand.com/membership **** Unlock Your Artworld Network Self Study Course Our self-study video course, "Unlock Your Artworld Network," offers a straightforward 5-step framework to help you build valuable relationships effortlessly. Gain the tools and confidence you need to create new opportunities and thrive in the art world today. https://cerihand.com/courses/unlock_your_artworld_network/ **** Book a Discovery Call Today To schedule a personalised 1-2-1 coaching session with Ceri or explore our group coaching options, simply email us at hello@cerihand.com **** Discover Your Extraordinary Creativity Visit www.cerihand.com to learn how we can help you become an extraordinary creative. This Podcast has been brought to you by Disruptive Media. https://disruptivemedia.co.uk/

Just in time for the holiday season, I review the five ways to get fizz in a wine (on purpose) -- and the wines that result. I discuss regions and styles of different wines in each of the three major categories: Ancestral Method/Pétillant Naturel, Méthode Champenoise/ Metodo Classico, and the Martinotti/Charmat/Tank Method.    From Col Fondo to Method Cap Classique to German Sekt, I offer you new possibilities and sparkling wine types you may not know or think of off the top of your head, but which are all great in their own right and many which are ridiculously affordable (and yes, it's way more than just Prosecco and Cava!).      Photo: The "Underground Cathedrals" in Canelli, a UNESCO site Source: Alta Langa DOCG     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    

Sarah and Cynthia discuss The Council of Dolls by Mona Susan Power. This is a multi-generational story of three Native American women and how their history, memories, and traumas make them who they are and impact the future generations. Their beloved dolls are part of their lives and part of their stories through the generations. Join us to see if you'd like to add this 2023 novel to your TBR list.We have a lovely autumnal cocktail developed by Sarah! The Spiritual Guide1 oz. Amaretto2 oz. Dry Apple Cider3 oz. Prosecco2-3 fresh sage leaves.25 oz. fresh lemon juiceOptional: A dash of Angostura bittersIn a shaker, muddle sage with lemon juice. Add Amaretto and cider, then shake lightly with ice. Strain into a chilled flute or coupe glass. Top with Prosecco and garnish with a sage leaf or apple slice.

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.