Podcasts about Prosecco

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    

Carina und Marie (Popcorn und Prosecco) und ich halten einen Rewatch Talk über "Stranger Things " Staffel 3!

It's the second Friday in November, and we are continuing to delve into rare breeds. Today, we are heading to Scotland to talk with Ruth McMinn about the Eriskay pony. Never heard of them? Neither had we! Find out all about these lovely ponies on today's pod. Tania talks arena footing and riding with ADHD, and Katie turns her nose up at this week's tack room tipple! Find out what to avoid and don't waste your tipple tastebuds! Find out more about the eriskay pony: https://eriskaypony.orgWe 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 #rarebreeds #horses 

Es weihnachtet sehr in Uschs leidenschaftlichem Literaturpodcast, denn erstens ist gerade ihr erzählender Reiseführer erschienen – Glücksorte rund um Weihnachten, ein Buch über Traditionen und zauberhafte Orte: https://www.droste-verlag.de/buecher/titel/gluecksorte-rund-um-weihnachten.html Schon nach 2 Wochen ging die 2. Auflage in Druck, wow! Danke an alle! Zweitens gibt es wieder jede Menge guter Lese- und Geschenketipps. Die Autorin und Buchliebhaberin begrüßt einen großartigen Gast: Stefan Maiwald. Der Autor, Blogger und Podcaster lebt und schreibt auf der Adriainsel Grado. Frisch von Stefan erschienen: Alle weg – Mein Winter an der Adria, Molden Verlag https://www.styriabooks.at/shop/gesellschaft-geschichte/alle-weg/?srsltid=AfmBOoq76lZbTK2y7iQRGgzhPqVn_cxH0cfAo3uC3MggVQbLR8a6hc0S Zu Gast in Rom – mit Fotos von Andrea Di Lorenzo, Callwey https://www.callwey.de/buecher/zu-gast-in-rom/ Mein Leben am Strand. Warum zwischen Sonne und Meer die Leichtigkeit liegt. https://www.penguin.de/buecher/stefan-maiwald-mein-leben-am-strand/buch/9783442394418 Stefan findet Ihr hier: Blog: Postausitalien: https://postausitalien.com/ Podcast: https://radioadria.podigee.io/ Facebook: Stefan Maiwald Instagram: buch_und_wein Bücher: Alt: John Steinbecks: Die Straße der Ölsardinen https://www.dtv.de/buch/die-strasse-der-oelsardinen-10625 Katja Petrowskaja: Vielleicht Esther https://www.suhrkamp.de/buch/katja-petrowskaja-vielleicht-esther-t-9783518465967 Außerdem nebenbei: Giuseppe Tomasi di Lampedusa: Der Leopard https://www.piper.de/buecher/der-leopard-isbn-978-3-492-05984-8 Herman Melville: Moby Dick https://www.suhrkamp.de/buch/herman-melville-moby-dick-t-9783458362395 Thomas Mann: Mario und der Zauberer https://www.fischerverlage.de/buch/thomas-mann-mario-und-der-zauberer-9783104025452 Mary Ann Shaffner, Annie Barrows: Deine Juliet https://www.penguin.de/buecher/mary-ann-shaffer-deine-juliet/taschenbuch/9783442713844 dazu die wundervolle Verfilmung, Trailer: https://www.youtube.com/watch?v=yCLGkRtv3EM Neu: Sarah Brooks: Handbuch für den vorsichtigen Reisenden durch das Ödland https://www.penguin.de/buecher/sarah-brooks-handbuch-fuer-den-vorsichtigen-reisenden-durch-das-/buch/9783570105009 Florian Illies: Wenn die Sonne untergeht https://www.fischerverlage.de/buch/florian-illies-wenn-die-sonne-untergeht-9783103971927 Geliehen/Auf Umwegen entdeckt: Claudio Magris: Die Welt en gros und en détail https://www.hanser-literaturverlage.de/buch/claudio-magris-die-welt-en-gros-und-en-detail-9783446194922-t-526 Sebastian Haffner: Abschied https://www.hanser-literaturverlage.de/buch/sebastian-haffner-abschied-9783446284821-t-5717 Blau: Neil MacGregor: Eine Geschichte der Welt in 100 Objekten https://www.chbeck.de/macgregor-geschichte-welt-100-objekten/product/8514885 Nancy Campell: Fünfzig Wörter für Schnee https://hoffmann-und-campe.de/products/57653-fuenfzig-woerter-fuer-schnee Alle weiteren Tipps und Links: Wim Wenders: Der liebevolle Blick: https://www.youtube.com/watch?v=hswH-I-Kg90 Friedenspreis des Deutschen Buchhandels 2025 https://www.friedenspreis-des-deutschen-buchhandels.de/alle-preistraeger-seit-1950/2020-2029/karl-schloegel Der Schneeflockensammler: https://snowflakebentley.com/ Lesungen: Usch: 15.11. Antiquitäten Kemp, Bonn, Anmeldungen im Laden 21.11. Maria Laach, Tickets: https://laacherforum.de/veranstaltung/usch-kollritsch/ 25.11. Historisches Rathaus, Goslar https://www.goslar.de/veranstaltungen/6612-lesung-gluecksorte-rund-um-weihnachten/2025-11-25-183000 2.12. Dollendorfer Bücherstube https://dollendorferbuecherstube.buchhandlung.de/shop/magazine/140259/veranstaltungen.htm Beginn: 19 h, Goslar 18.30 h! Stefan: 3.12. St. Veit – Buchhandlung Besold, Signierstunde 16-17 Uhr 4.12. Salzburg – Buchhandlung Höllrigl – Eintritt frei, Prosecco gibt's auch. DANKE an Max Kollritsch für den Schnitt! Usch findet Ihr auf Instagram & Facebook unter: Ursula Kollritsch und www.sommer-frisch.de

GTA VI ormai sembra un regionale Trenord: in perenne ritardo. Altri sei mesi di attesa per quello che sarà il più importante lancio della generazione attuale di console, sperando che non costi cifre esorbitanti.Ma a chi importa quando Valve annuncia 3 nuovi dispositivi poco prima della registrazione? Controller, VR e PC, non ce ne sarà per nessuno...forse?L'argomento del #Mustalk è proprio sulle Steam Cose: vi attirano? Quanto costeranno? Cosa ne pensate? Diteci la vostra con un commento ❤️LINKI nuovi hardware di Valve - https://tinyurl.com/28y6zdavTutti gli annunci dello State of Play - https://tinyurl.com/28rz7pyyGTA VI rimandato a Novembre 2026 - https://tinyurl.com/23bj669yPS5 ha battuto TUTTE le Xbox - https://tinyurl.com/256h2hv9PAROLA DI BAFFOMaster of Magic [Steam] - https://tinyurl.com/2hgxgqlmCard Shark [eShop] - https://tinyurl.com/2dnoglbbThe Rockstar Workers Fired Before They Could Finish GTA 6 [Web] - https://tinyurl.com/27l3ng3eUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Stranger Things Staffel 2: Ein Rückblick mit Carina und Marie vom Podcast "Popcorn und Prosecco" !

It's a new month, which means it's a new theme on the pod. This month, we are looking into rare breeds: what they are, and how we can support them. It's an important topic, which, as horse lovers, we should all be aware of before breeds are consigned to history. The Rare Breeds Survival Trust exists to monitor and secure our native livestock breeds. Not just horses, but all livestock. They have set the ambitious goal of reversing the decline of all species on their watchlist. Tracy Wathen-Jones joins the pod to talk about the rare equine breeds in the UK and why it's important to save them.Tania introduces her new competition ride, and Katie chooses a tack room tipple that is a big hit! Find out more about the RBST: https://www.rbst.org.ukWe 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 #rarebreeds #horses 

Stranger Things: Ein Rückblick auf die erste Staffel mit Carina und Marie vom Podcast "Popcorn und Prosecco"!

Le news settimanali sono talmente entusiasmanti che siamo finiti a resuscitare un evergreen che ci segue da 15 anni ormai. Possiamo ufficialmente sostituirlo alle news meme su Silksong, ora che è davvero uscito. Ma ci crediamo? BOH.Se volete possiamo anche deprimerci con altre news sull'IA che sta invadendo qualsiasi ambito dello sviluppo, oppure torniamo sui licenziamenti contro chi si sindacalizza, o addirittura cerchiamo di capire perché in una generazione piena di remake e remaster il popolo spende più per i primi rispetto ai secondi. Altrimenti possiamo parlarvi un po' di un gioco uscito da poco su cui uno di noi ha circa 900 ore. Qualcosa ci inventeremo.Per il #mustalk vi chiediamo: secondo voi in un mercato ormai in piena fase di saturazione, cosa deve inventarsi Half Life 3 per rispettare aspettative fuori da ogni logica e controllo? Ditecelo in un commento!LINKNuovo aggiornamento di Animal Crossing - https://tinyurl.com/2y2ne546Japan vs Open AI - https://tinyurl.com/2aqhmjoyPerché Agent non è uscito - https://tinyurl.com/2bq3s8etRockstar licenzia dev che volevano sindacalizzarsi - https://tinyurl.com/24ujfefmNintendo vince una causa contro la pirateria (questa volta decentemente) - https://tinyurl.com/2y2so7dcEA spinge l'AI nei suoi studi - https://tinyurl.com/2as89xxwSi avvicina Half Life 3? - https://tinyurl.com/2245g9e5Laggente spende più sui remake rispetto alle remaster? - https://tinyurl.com/29loczr8PAROLA DI BAFFOMouthwashing [Steam] - https://tinyurl.com/ykqk485eGame Dev Tycoon [Steam] - https://tinyurl.com/uf3st2jUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Marie ("Popcorn und Prosecco" Podcast) schauen den Stranger Things Straffel 5 Trailer!

Marie von "Popcorn und Prosecco" und ich werfen einen Blick zurück auf unsere Highlights des Oktobers 2025!

Our very own resident expert and Grand Prix rider and trainer, Tania Grantham, talks about her journey with Sam, and how she managed him with Bailey's Lorna Edgar's help. This episode gives you an insight into feeding for temperament and competitionKatie gets quite excited about this week's tipple, and Tania answers your questions on chicken wings, freezing in canter and planning for stay-away shows.All of this month, the pod is kindly supported by Baileys, and just to add a cherry to the cake, they have offered us a phenomenal prize to give away! You can win a nutritionist consultation and THREE MONTHS' worth of feed for one horse. As if that's not enough, you can also win ONE month's worth of fees for your friend's horse too! To enter you must:- Like and follow Poles, Piaffe & Prosecco on socials: Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.- ⁠Like and follow Baileys Horse feeds on socials.- ⁠Comment on our pinned socials ‘Win' post to enter yourself to win first prize.- ⁠In the comment, tag two friends to win runner-up prizes.- ⁠For an extra entry share to your story tagging Poles, Piaffe & Prosecco, Baileys Horse Feeds and your friends! You can find out more about Baileys Horse Feeds and find the details of their helpline by visiting their website: www.baileyshorsefeeds.co.uk. Join Tania on socials. You'll find her as InspireDressageOfficial on Facebook, or on Instagram as Inspire_Dressage.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 #horsefeed #feedinghorses #healthyhorses #horsecare #horsehealth #younghorses #fussyfeeder #competitionhorse #dressagehorse 

Dani Thompson and November Reign are back with another episode of their Prosecco Podcast mini-series and it's their annual Halloween special. They look back on last week's 7 Day Challenge, where they each had to buy a Halloween-inspired outfit for the other, from outerwear to underwear it was all being reviewed throughout the week. Reflecting on the fun and frustrations of picking the perfect look, their chat takes a delightfully dark turn, as you'd expect from these two. Including the curious tale of which one once kept a pet in the freezer… after it had passed of course! A spooky, cheeky catch-up not to be missed.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!

We have a bonus podcast for you today as Dani Thompson and November Reign return to judge the ‘Bin Bag Witches of 2025' created by some of our team. Check them out over on our socials for a closer look. The idea came from their Halloween podcast last year, inspired by a story from Dani's childhood, so if you missed that one, it's well worth a listen. In this episode, they give their first reactions to nine unique and wonderfully creative bin bag witches before choosing a winner. It's all just for fun but there's also a little surprise waiting at the end that even Dani and Ms Reign didn't see coming. Enjoy the spooky creativity in today's bonus Halloween edition.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!

Noi non vogliamo parlare più di Microsoft, ma la casa di Redmond pare essere in un momento di egocentrismo senza pari. Non passa un minuto che si parla di Xbox, del GamePass, di Phil, di Sarah e BASTA!Quindi, facciamoci un'abboffata di news riguardanti la grande M, dagli ultimi annunci alla situazione in generale e almeno fino ai TGA non ne parliamo più, ok?Dite la vostra: che ne pensate di Halo su PS5? È una saga morta o ha ancora qualcosa da dire? Ditecelo in un commento!LINKHalo:Campaign Evolved annunciato - https://tinyurl.com/28kt5eayThe Silent cartographer - https://tinyurl.com/29btd2h6Le stupide richieste di margine di Microsoft - https://tinyurl.com/26lnr3sbE il DevKit s'impenna! - https://tinyurl.com/29ntgtkpPhil e l'AI - https://tinyurl.com/2398ju99Videogiochi vs TikTok - https://tinyurl.com/24x8rzgeKojima, Matrix e le Wachowski - https://tinyurl.com/269nn9opAmazon licenzia e i giochi...chiudono? - https://tinyurl.com/2cchoos2PAROLA DI BAFFOThe Unhinged Marketing of Halo 3 [Youtube] - https://tinyurl.com/265e7pwuThe Lonesome Guild [Xbox] - https://tinyurl.com/22ahnvnd [PS Store] - https://tinyurl.com/292rhs5v [Steam] - https://tinyurl.com/298vwslrUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Catch The Jimmy & Nath Show with Emma live on 1041 2Day Monday to Friday from 6am-9am! Follow us on Instagram and TikTok @thejimmyandnathshowwithemma Subscribe on LiSTNR: https://play.listnr.com/podcast/the-jimmy-and-nath-show See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Our guest today is Nicki Bates, a West Sussex based show jumper that rides and produces horses up to Grand Prix and CSI 2*. In between popping fences, she's a very  busy coach, with clients of varying levels. Along with her husband, dressage rider Michael Bates, she also breeds and produces sport horses. Find out how Nicki feeds her yard of competition horses, broodmares and young stock. Tania talks rider crookedness, reactive young horses and springy trot moments, while Katie finds a slice of heaven! All of this month, the pod is kindly supported by Baileys, and just to add a cherry to the cake, they have offered us a phenomenal prize to give away! You can win a nutritionist consultation and THREE MONTHS' worth of feed for one horse. As if that's not enough, you can also win ONE month's worth of fees for your friend's horse too! To enter you must:- Like and follow Poles, Piaffe & Prosecco on socials: Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.- ⁠Like and follow Baileys Horse feeds on socials.- ⁠Comment on our pinned socials ‘Win' post to enter yourself to win first prize.- ⁠In the comment, tag two friends to win runner-up prizes.- ⁠For an extra entry share to your story tagging Poles, Piaffe & Prosecco, Baileys Horse Feeds and your friends! You can find out more about Baileys Horse Feeds and find the details of their helpline by visiting their website: www.baileyshorsefeeds.co.uk. Find out more about Nicki Bates: https://equimi.com/teambatesWe 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 #horsefeed #feedinghorses #healthyhorses #horsecare #horsehealth #younghorses #fussyfeeder #competitionhorse #dressagehorse #showjumper #showjumpinghorse #broodmare #youngstock #breedinghorses 

Final honeymoons, new couples dinner party, an historic commitment ceremony and away days. Grace and Adam discuss the shocking twists in week four of Married at First Sight UK season ten.  You can subscribe to the Exclusive Strand of TV DNA to get bonus content here - https://creators.spotify.com/pod/profile/tv-dna-podcast/subscribe We can't wait for you to hear our thoughts on the latest episodes and for you to give us yours too. You can find and follow us on all the socials @tvdnapodYou can also email us on tvdnapod@gmail.com  We have recent specials on Blue Lights, Slow Horses and Severance, weekly, spoiler-free watchlist episodes and our back catalogue includes Happy Valley, Succession and Better Call Saul. Listen here https://open.spotify.com/show/7eh93AAcO5y1m5jdEcTqAk?si=7l1do-YcQNS-eQ1YMIdCHAWe're on Apple Podcasts, Spotify, Google Podcasts, Pocket Casts, Podcast Addict, Breaker and Radio Public so be sure to subscribe to the pod and please leave us a review. Thanks as always to JComp for our logo and Roman Senyk Music for our theme. Adam, Grace, Neil, Damian and Isabel

#194: What if the best part of your plans is the part where nothing happens? This week, I share a soul-soothing weekend that swapped spectacle for substance: a glowing 21+ Halloween night at the botanical gardens, a book club meet-up by a fire pit, and a Pearls and Prosecco bridal shower that left me believing in big love again.We start with the garden event..... warm air when I wanted crisp fall, neon swings, and the kind of cocktail line that tests your will to live. I found sanctuary in a shorter line and a cinnamon-kissed sangria that tasted like sweater weather. The real magic happened off the path, huddled around a fire with friends who know the power of unhurried talk. From there, we dive into my ongoing saga with audiobooks versus podcasts and what attention really means when life is already full of noise.Then the vibe flips: a bridal shower for a friend whose joy fills the room. We fold paper flowers, lose graciously, and win on spirit. I spiral over a “dressy but casual in black” dress code, then remember the only rule that matters..... wear what lets you stand taller. Along the way, I confess my anti-horror stance with stories from haunted houses I barely survived and how choosing gentle fun is not boring, it's intentional. The throughline is simple: small gatherings, shared laughter, and people who check on you are the real markers of a full life.If you're craving connection without the chaos, this one's for you. Hit play, settle in, and let a cozy, honest recap remind you that the little moments count. If something here made you smile or think, subscribe, share with a friend, and leave a quick review—it helps more cozy souls find us.You can now send us a text to ask a question or review the show. We would love to hear from you! Follow me on social: https://www.instagram.com/babbles_nonsense/

Le scelte degli autori sono sempre un dilemma da affrontare: giuste, sbagliate, stupide o geniali, raramente si va d'accordo su questo argomento.Che sia per una decisione commerciale o per un vezzo artistico, l'unico punto su cui possiamo discutere è quello che abbiamo davanti agli occhi.Dal comitato del crunch al pazzo katana-munito, questa sera parliamo di Pokémon, del nuovo Ninja Gaiden e del lascito del suo moderno papà, Tomonobu Itagaki.Per il #Mustalk di questa settimana vi chiediamo chi è il vostro designer preferito e quali sono i suoi lavori che hanno lasciato un segno nel cuore. Come? Ditecelo in un commento!LINKAtacore su Ninja Gaiden 4 - https://tinyurl.com/23qewwrhMetacritic di Pokémon Z-A - https://tinyurl.com/26qyqm5yEx Art Director vs. Halo Studios - https://tinyurl.com/2xlne3k6Microsoft punta sull'IA per rilanciare Halo - https://tinyurl.com/2arqm3laAddio a Itagaki - https://tinyurl.com/22mjbrbrPAROLA DI BAFFOFallout New Vegas [Steam] - https://tinyurl.com/yxrvqh75Alan Wake 2 [Epic Games Store] - https://tinyurl.com/27pkwastUNISCITI ALLA COMMUNITY ❤️ Telegram: https://t.me/MustacchiLive Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Event rider Gaspard Maksud and nutritionist Lorna Edgar join Katie and Tania today to talk about how Gaspard feeds his team of horses. Gaspard really does treat every horse as an individual, and his management makes for really good listening! Tania talks tension in trot, and answers a listener question on, ‘How low can you go?', while Katie declares this week's tipple as ‘a cuddle in a glass'!All of this month, the pod is kindly supported by Baileys, and just to add a cherry to the cake, they have offered us a phenomenal prize to give away! You can win a nutritionist consultation and THREE MONTHS' worth of feed for one horse. As if that's not enough, you can also win ONE month's worth of fees for your friend's horse too! To enter you must:- Like and follow Poles, Piaffe & Prosecco on socials: Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.- ⁠Like and follow Baileys Horse feeds on socials.- ⁠Comment on our pinned socials ‘Win' post to enter yourself to win first prize.- ⁠In the comment, tag two friends to win runner-up prizes.- ⁠For an extra entry share to your story tagging Poles, Piaffe & Prosecco, Baileys Horse Feeds and your friends! You can find out more about Baileys Horse Feeds and find the details of their helpline by visiting their website: www.baileyshorsefeeds.co.uk. Find out more about Gaspard: https://www.gaspardmaksud.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.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #horsefeed #feedinghorses #healthyhorses #horsecare #horsehealth #fussyfeeder #younghorses

Welcome to the (second) Most Wonderful Time of the Year!!

How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain's other traditional Cava grapes? How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What do you need to know about Xarel·lo and Spanish sparkling wine? How does Cava compare to Prosecco? What effect does the aging process used for premium Cavas have on their taste profile, and how does it compare to Champagne? What is the historical significance of the Terra Alta region? Which historical artifacts has Sarah Jane encountered while visiting Spanish vineyards? How does Richard Ford's 1840s observation about Valencia still define Spanish wine culture in the Valencia region? What might surprise you about the ancient amphorae in Valencia and how they're used in modern winemaking? How do the three main styles of Sherry differ? Which types of glassware and food pair best with Sherry? What are copitas, and how do they differ from other glasses used for Sherry? How does serving temperature affect our enjoyment of Sherry? What do you need to know about wine and the Canary Islands? What challenges and opportunities does Sarah Jane see for the future of the Spanish wine industry?   Key Takeaways How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? Prosecco bubbles are created and captured in the tank to make it a pleasantly fizzy drink. Whereas Cava is made exactly like Champagne. It's aged in the bottle with its yeast. It begins to develop other aromas which are nothing to do with flowers or fruits. The youngest Cava, can be released at nine months, younger than the youngest Champagne. If you're going to have a very young fizzy wine, then Prosecco is very appealing. What makes Xarel·lo stand out from Spain's other traditional Cava grapes? People have started to recognise that this white grape variety, once just a component in blending, can be grown on its own and produces lovely, fresh, excitingly lively wines that are not very high in alcohol. If you're making Cava, it's the one that will last. It has a capacity to age, which is better than the other two. How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? Alicante is one of the places for Monastrell. Historically, they used to make a wine out of this red grape that got so ripe they didn't need to fortify it because the grape on the vine got so sweet that it turned itself into alcohol. Then it was a wine that was stable enough you could have it in a barrel. Then you could send it to India or to Africa, all around the world.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/359.

This week in the Lobby Bar, Michaela mixes up a proseeco smash just in time for fall parties! Plus, we prepare for Tron: Ares, learn about the Charlotte area crime in Roofman, and get creeped out by Black Phone 2!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch Shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drinkthemovies.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Please Drink Responsibly*

It's time to raise a glass as we bring you another episode of The Prosecco Podcast with Dani Thompson and November Reign. Sit back and enjoy another fun, meandering chat as they discuss the skills they wish they had learned earlier in life before becoming models and whether they have any regrets about the choices they've made along the way. There's always time to consider alternative career paths but what would they choose? Find out in today's episode.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!

In this episode of the No Sediment Wine Podcast, I sit down with Dr. Stefano Gava, the Director of Val d'Oca, to talk about Prosecco's remarkable rise and what makes this region one of the most dynamic in the wine world. We cover the role of the Glera grape and why the grape's name was changed to protect Prosecco's identity. We also dive into the Charmat (Martinotti) method, the differences between Prosecco DOC and DOCG, the evolution of Rive and Cartizze wines and many other exciting topics.You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox.Some of the WINE ACCESSORIES I use regularly:

Pictured: Peggy as a young health volunteer.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

We welcome back Dani Thompson and November Reign to the Prosecco Podcast for another lively chat. This time, the focus is on films, a subject Dani could happily talk about for hours. The pair set out to answer one big question: which film deserves a sequel that still hasn't been made? Along the way, they share personal favourites, debate missed opportunities and imagine what could have been if certain stories had continued on the big screen. Of course, true to the spirit of the Prosecco Podcast, the conversation doesn't always stay on track. Expect plenty of meandering into related tangents, bursts of laughter and the kind of back-and-forth that makes their episodes so entertaining.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!

Mathilda's lägenhet fallerar, saker trillar ner och tar i sönder marmor bord för 4600 pund. Hanna Fribergs birthday week i Marbella är äntligen här och vi tror vi har rätt dresscode nu?Produceras av More Than Words Hosted on Acast. See acast.com/privacy for more information.

Our thoughts on PDD: Dance, a WTF "Office" warm-up, watch out for exploding Costco prosecco, and Season 51 of "SNL" kicks off with Bad Bunny See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From exploding bottles of Costco’s Kirkland Prosecco to tourists tossing hats into Yellowstone geysers, Nina’s What’s Trending update on The Jubal Show takes a hilarious (and slightly chaotic) turn.

Josh has our Quick Takes for this Friday and we discuss the Costco warning for their prosecco, Twins TV hitting more twists and turns leaves us all with streaming fatigue, Farm Aid is invading the Twin Cities and much more with Quick Takes!

Teresa Murray, consumer watchdog with the U.S. Public Interest Research Group (PIRG), joins Lisa Dent to talk about Prosecco bottles sold at Costco exploding. Murray shares the procedure to safely dispose of the bottles. Then, she shares other consumer products sold in Illinois that are under recall.

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.

We're back for Season 11 (after just a quick… four-year break

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.

Geoff and Marie's Good Life: Part 15The Live Sex ShowGeoffrey performs in public.Based on posts by Only In My Mind, in 15 parts. Listen to the Podcast at Explicit Novels.We were sitting cuddling together on the sofa when Colin arrived, with Mia in tow. Angie had offered to cook that afternoon and we were trying to decide what we fancied. I suggested a chilli con carne with rice. Angie decided otherwise."Kids," she called. They wandered in from the kitchen with glasses of milk and a chocolate biscuit each."If I go shopping for ingredients, would you two help me cook tea tonight?" The two teens shared a look and agreed. "Right," she announced, standing up. "Go and sort out your homework with grandad; I'll go shopping."I stood and went to get my wallet. She glared at me. "Go on. Do it," she challenged me. "I bloody dare you to offer me money to get food for the people I care about."I carefully closed the drawer and apologized for my insensitivity. "I just don't want you to think that we take you for granted," I explained.Her expression softened. "And if I ever feel that way, I'll say something, but right now it's my turn to give. Please allow me that."I went and pulled her into a hug. "Sorry Angie. You know I wouldn't deliberately upset you. Am I forgiven?"She returned my hug. "You were never in trouble. I was just reminding you that we're family now and I want to contribute too."She gave me another squeeze, a brief kiss and she left. I turned to the kids, who had watched our exchange, fascinated. "What?" I asked.Colin shook his head. "Not sure about this whole adult relationship stuff," he griped. "They are all weird." Mia smiled at his comment, but didn't argue. To be fair, the lad had a point."Okay." I clapped my hands. "Homework?"It turned out that they were studying climate change. Their teacher had given the class three questions and they were free to choose which one to answer. I suggested that Colin and Mia avoided answering the same question so they weren't accused of copying, and sent them off to the study.Angie was back and in the kitchen laying out her ingredients when the teens finally reappeared. Colin, ever the gentleman, had allowed Mia to use our laptop for her slides, while he had used my tablet. That was fine; it wasn't as though we regularly used our devices to cruise porn sites. Besides, I had made sure that Marie knew to use private tabs if she was viewing adult content. The kids were old enough to start learning about relationships. Images of explicit sex were not on their agenda for some years to come.I sent them in to the kitchen and, with their permission, went to check over their homework. I was reassured. If I had seen job applications written that thoughtfully, they both definitely would have qualified for an interview.I joined the others in the kitchen, only to find that I was redundant. Colin was slicing an onion, Mia was chopping mushrooms and Angie was trimming what looked like a pork fillet. She looked up and shook he head, smiling. "The sous chefs are doing fine," she explained. "I want them to feel confident that they can work without being micro-managed."I watched Colin. He was doing well. Slow, perhaps, but careful. Mia was taking equal care to have all the slices of mushroom a similar thickness."Shall I set the table then?" I suggested. The consensus was that yes, I could perhaps make myself useful that way."Set for a starter, main and dessert, please," Angie advised me. "We have a full menu planned.""Wine?""A nice white, maybe an oaked chardonnay," suggested Colin. "I checked on my phone," he explained, in response to my surprised expression.I grunted and went to set about my assigned tasks, and that was how Marie found me when she returned from work. "That's my job when you're the cook," she observed."I have been supplanted by our wicked betrothed and her evil teen minions," I sulked."That's nice, dear," she said, absently, as she bustled about putting her coat away.We went into the kitchen together once I had finished. My wife walked up behind Angie and gave her a big hug. "Geoffrey is feeling emasculated," she told her friend. The minions looked on in amusement.Angie gave a derisive snort. "It's my turn to cook with the kids because I'm here today. Geoff can take his turn any day.""There you go, Geoff," my wife reassured me. "We still enjoy your cooking, it's just that Angie gets less opportunity." Seeing as how I was only pretending to be upset, it was easy to pretend that all was forgiven. I accepted the explanation with a kiss for both of my girls and went off in search of a bottle of wine.I sat and red, while Marie and Angie caught up in the kitchen. Marie joined me ten minutes later. "Angie's bursting to tell me about her day, but all she dare say in front of the kids is that you and she had a pleasant afternoon."I glanced at the door. "I don't think we should have this conversation here and now. If one of the youngsters walks in, the guilty silence will just be uncomfortable for everyone. So how was your day?"And so we sat and I listened to her accounts of generous donors, sweet natured old ladies and the occasional twat who tried to bargain down the price on the ticket. For Fuck's sake! It's a charity shop. And Marie was clear; the worst offenders were most obviously not short of change. They were just tight bastards. Not that my beloved ever capitulated. She would just smile sweetly and remind them where they were, pointing out that they were welcome to try the same approach in John Lewis with her full support.We made the occasional foray to the kitchen but our offers of help were politely, but firmly, rebuffed. To be fair, the atmosphere was relaxed. I asked about the menu and, after looking to the chef for approval, Mia ran through it. "We are starting with cubes of baked breaded brie on a bed of salad with a lingonberry relish. Then there is pork stroganoff with green vegetables and rice. For dessert we are having individual warm pear frangipane tartlets with chocolate sauce and vanilla ice cream." She paused. "Oh, yes," she continued. "If anyone is still hungry there's a selection of cheeses as well as olives, and some nice bread to go with dipping oils and vinegars."I did a quick calculation in my head. "At today's prices, I reckon that meal would come in at about £50 plus per head just in a country pub." Mia just grinned at me. I carried on. "Can I afford to get used to eating like this?"I looked around the kitchen brigade and saw three unreasonably happy cooks. Angie was obviously less demanding of the children and seemed thrilled to be able to pass on her knowledge. Colin just loved cooking and Mia seemed to be determined to learn so that she could help her mum.I turned to Angie. "This all smells wonderful. Wendy and Linda should both be here well before six. Is that okay, Chef?"Angie looked at her team. "Starters on the pass for six o'clock.""Yes Chef!" They shouted in unison. We shook our heads and left them to it.Wendy arrived first. Mia had sent her a text to say that they were eating at our place again. Wendy tried to apologize for intruding but we, particularly Marie, were having none of it. "We love having Mia with us. I know she's very mature but, as Colin is here anyway, it makes no sense for her to be at home, alone," my wife told her. "In addition, Angie is doing a cookery masterclass and she is way more tolerant of the kids than she is with me, so it's easier just to let them get on with it."Mia must have heard her mum's voice because she left the kitchen, briefly, to give her mum a hug before apologizing. "Sorry mum, but I need to turn the tarts so they brown evenly." And, with that, she dashed back to the kitchen. We led a bemused Wendy to the living room, sat her down and asked about her day. Her eyes filled as she explained just how grateful she was not to come home to have to start cooking a meal, even just for one night. She had a decent job in the Civil Service so money wasn't too much of a problem. She just struggled finding time to be the wage earner, housekeeper and mum. She felt guilty too that Mia seemed to feel obliged to sacrifice her spare time to help around the house rather than being a teenager.Marie glanced at me. We're not telepathic but I was certain we were thinking the same thing. Wendy was so caught up in being the perfect single parent, she had forgotten how to be Wendy.We never really got the chance, that evening anyway, to pursue that thought as we heard the front door open to herald our daughter's arrival. What followed, by then, seemed oddly familiar. Hearing his mother greeting us, Colin emerged from the kitchen, hugged his mum, and promptly departed, shouting over his shoulder, "Sorry mum. Got to dash. I can't let the rice overcook. Love you."Linda appeared as flummoxed as Wendy had. "I don't know what it is about this house, but there always seems to be something odd going on just lately." Wendy looked at her in surprise. "What?" my daughter retorted. "How many other throuple weddings have you been invited to? Even more particularly, how many with a Star Wars dress code?" She shook her head. "Christ, I hope it isn't genetic; otherwise I'm well and truly fucked!" She put her hand to her mouth guiltily and checked to see that neither of the youngsters had overheard. "Sorry all. That just slipped out," she apologized. "I've had a weird day at work too. Some half-wit manager wanted me to;” She did the 'air-quotes' with her fingers. "; Expedite a delivery to an important client in Nice.""Let's sit down and you can vent in comfort," I suggested. I led our daughter through and Marie followed with Wendy. "Now, go on. Story so far, idiot, big words, France. New readers start here."She explained that, in order to cover his ass for something that his team had screwed up, said half-wit tried to make it Linda's problem to solve. The vehicle in question was already in France and the driver had to observe French law. The only way to 'expedite' the delivery would be to exceed his permitted hours or fly another driver out to take over; neither was going to happen. Being Marie's daughter, of course she just picked up the phone and asked the operations manager for a cost code for the air fare from Gatwick to Lyon. Apparently the idiot had just assumed that Linda, being a woman could just, who knows? Make it go away?Ops manager had obviously queried the request and Linda, quite disingenuously, told him. It was not well received. She sighed. "On the upside, I got the problem back where it belongs. On the other hand, now I have to watch my back in case he tries to retaliate." She took a deep breath and sat back. "Thank you." We must have looked puzzled. "For just listening and not telling me what I should have done," she explained. She thought for a moment. "This place is still weird though."As she finished that thought, Colin appeared from the kitchen with a white napkin over his arm, to invite us take our places at the table. Linda looked at me. "See?" She mouthed. I could only grin in reply.We took our seats as directed and were joined by Angie and Mia. Colin disappeared to the kitchen and returned with the bottle of wine I had selected and placed in the fridge earlier. Handing it to me to open he returned to the kitchen. Angie cleared her throat. "Wendy, Linda; would you be prepared to let Mia and Colin have a small glass of wine with their meal? They have put their hearts into preparing it; it seems unfair that they miss out on that one component."Mia sat, apparently startled, and watched as her mother considered Angie's request. Wendy nodded slowly. "That seems fair. I'd rather she experienced alcohol in a civilized setting like this." She looked around the table. "Rather than getting hammered at her first student party at Uni."Linda nodded in agreement. "I'll get some glasses for them." Colin reappeared carrying three plates that he placed in front of Angie, Marie and Wendy. He made the journey again, this time serving Linda, Mia and me. He made the final trip for his own starter. As he sat, I reached across and poured a half measure of wine into his glass. He looked to his mum for reassurance. She smiled in acknowledgement. I poured a similar glass for Mia and then shared the remainder amongst the adults.I picked up my glass. "Ladies, Colin, a toast to the Chef and her crew." We four non-cooks raised our glasses in tribute; the cooks acknowledged our compliment and then joined in the toast. Then we attacked the food. The brie was delicious and matched beautifully with the sweet fruit jam. I watched surreptitiously as Colin finished a mouthful and self-consciously took a sip of wine. His brow furrowed as he reconciled the flavors of the wine and the food. He went back to his food looking thoughtful. We finished the starter and complimented the cooks on the flavor and the presentation. It had looked as good as it tasted.We moved onto the main course. Angie and Mia plated up in the kitchen, while Colin worked 'front of house'. Again, the meal was delicious. Angie's version was discs of pork in an onion and mushroom sauce made with crème fraiche, Dijon mustard and smoked paprika, finished with a hint of lemon juice. The plain white rice was perfect for soaking up the sauce.Colin sipped his wine again. "It tastes different with this course," he commented. "It still works but in a different way." He looked to Mia for opinion."Is it because the lingonberry was so sweet that the wine tasted sharper?" She asked me.I shrugged. "Probably. It might even be something to do with the lactic acid in the crème fraiche. What matters is whether you like it.""I do," she smiled and turned to Angie. "Thank you;” She hesitated. "I'm sorry. But I don't know what to call you.""Grangie," offered Colin."Or Angie," suggested our fiancée.Wendy seemed uncomfortable. "Isn't that a bit familiar? Wouldn't Mrs. and your surname be more appropriate?""Technically," interjected Linda. "If you were going to insist that we stand on ceremony, Mia should address Angie as Professor Weston." She frowned at the thought. "Nope. This place is weird enough already. Angie or Grangie. He's Geoff or grandad; that's Marie or grandma and I'm Linda. We want you and Mia to be comfortable here."Mia considered. "Thank you Angie for getting mum and Linda to let us have wine with the meal.""You both earned it dear," Angie assured her. "Now. Desserts, I think."Again, the two girls plated as Colin served. The tartlets looked amazing; a light short crust pastry filled with an almond flavored sponge topped with poached pear cubes. On each plate there was a swirl of chocolate sauce over a generous quenelle of vanilla ice-cream, starting to melt where it touched the still warm tart. I knew where Angie had gone shopping for the ingredients for the meal, and the small fragrant black specks confirmed that she had not economized on cheap ice-cream. This was made with actual vanilla pods. The aroma from the plate was amazing; it was all that I could do not to dive straight in. Still, manners required that I wait until everyone was served, so that's what I did.Once Colin was seated, we began. The taste was amazing. I glanced towards Angie in inquiry. "Star anise as well as cinnamon," she clarified. I nodded, impressed, and turned back to my dessert and savored the remainder. I watched as Colin took another sip of his wine and then Mia as she followed suit. Colin actually shuddered. Mia merely looked disappointed."Have a sip of water," I suggested. "And then wait a couple of minutes after you've finished eating."After the seven plates were all but polished clean, we thanked our catering team. It had been an absolutely lovely meal and the final course had been a triumph. Linda and Marie stood to clear the table, but returned immediately to sit with our guests and chat as we finished our wine."I've never eaten like that before," Wendy admitted."At home, you mean?" Asked Linda.Wendy shook her head. "Ever. My husband didn't like 'fancy foreign muck' so it was fish and chips, takeaways or just ready meals." Her voice cracked with emotion. "Even now, most of our meals are out of the freezer. I can boil potatoes and grill sausages and reheat tinned or frozen veg. My dad just liked the same old stuff too, so that's all my mum taught me. That's about my limit. At this moment," she admitted, sadly, "Mia's almost certainly a better cook than I am."Angie surprised me. She isn't always the most diplomatic of us. "Being untutored is not the same as being a failure." She reached for Wendy's hand. "Tell us how we can help, and between us, you have a group of capable cooks here who are happy to teach you whatever we can."Marie and I finished our drinks and Linda joined us in the kitchen. The brigade had washed and tidied as they went so there was only really the crockery to deal with. That went in the dishwasher. We cleaned the hob and worktops and sorted out the saucepans then returned to the living room. The teens had disappeared, leaving Angie and Wendy talking about food.When Wendy confessed that she would struggle to even shop for a meal such as we'd just had, Linda made a contribution. "A girl I work with wanted to branch out from the same old stuff she always cooks, so she orders from one of those on-line delivery companies. She swears by them now." She picked up her phone. "I can call her and if you decide to do it and say she recommended them to you, then you'll both get a discount."Wendy looked uncertain. The poor woman had no self-confidence at all. Linda left the room and returned two minutes later scrolling on her phone. "Here," she said, passing her phone to Wendy. "Jan told me how to install their app. Pick four meals for two people from this menu list and you'll get everything you need delivered next week, along with recipe cards. Jan said the instructions are dead simple and she's actually learning to cook from doing it."Wend called for Mia to come and choose with her and, together they picked four meals that they thought they might enjoy cooking together. While they did, Colin and I chatted about his first experience of wine with a meal. "It tasted nice, except with dessert," he told me. "Would a sweeter wine have been nicer?""Probably," I acknowledged. "There's a lot of snobbery and nonsense about wine, but some types do go with some foods better than others. I didn't find it clashed to the extent that you did, so personal preference and experience play a part too."At that point Mia called him over to see what she and her mum had chosen for the following week. He pointed to one selection. "Grandma makes that sometimes. It's ace."Wendy passed the phone back to Linda and the pair completed the sign up and the first order, making sure to claim the discount. Wendy seemed conflicted. "I'm a bit nervous about having to make something I've never done before," she confessed. "But I'm excited at the same time.""Think of this," my wife suggested. "As long as you have a loaf of bread, a tin of baked beans and some cheese in the house, even if it all goes horribly wrong, at least you won't starve."The conversations about food carried on until Wendy looked at her watch. "Oh goodness," she exclaimed. "Look at the time!" And after collecting Mia and thanking us for our hospitality, within ten minutes they were gone.Linda pulled me into the kitchen. "That poor girl's husband did a proper number on her: the bastard," she spat. "She copes okay at work because she knows her job. But as a person;” She paused, speechless."I know, sweetheart. We all do. And she's such a lovely woman too."She stared at me, suspiciously. "Are you three planning something?""No," I answered, sort of honestly. "But if an opportunity presents itself, we would probably try to help her see what a worthy person she is."

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

L'Europe redécouvre son industrie militaire. En quatre ans, les dépenses ont augmenté de 31%. Signe qu'on ne peut plus se reposer sur la technologie et le soutien militaire américain. Dans le vaste programme de 800 milliards d'euros intitulé « ReArm Europe », on trouve de nouveaux acteurs et un pays inattendu, l'Irlande. L'Irlande, championne de la neutralité, non membre de l'Otan et qui a longtemps eu le plus petit budget militaire de l'Union européenne, veut augmenter ses dépenses de défense de 50% en trois ans. Et c'est tout le secteur de la tech qui se tourne désormais vers ces enjeux de sécurité. Clémence Pénard, correspondante à Dublin. Le secteur de la défense lorgne sur les employés de l'industrie automobile allemande Et depuis que le gouvernement allemand a voté pour un fond de 100 milliards d'euros destiné à la modernisation de l'armée, c'est tout le secteur de la défense qui a le vent en poupe dans le pays. De là à imaginer qu'il pourrait prendre le relais d'une industrie automobile en crise, il n'y a qu'un pas. À Berlin, Delphine Nerbollier. Le Danube pollué aux microplastiques Le Danube, le deuxième fleuve le plus long d'Europe, est menacé par les polluants et notamment les microplastiques. Dans son delta, en Roumanie, près de la mer Noire, toute une équipe scientifique tente d'analyser et de lutter contre leur nuisance. C'est le reportage de notre correspondante Marine Leduc. À lire aussiLes microplastiques, c'est quoi ? Les vignes à l'épreuve du dérèglement climatique L'été a encore apporté son lot de températures extrêmes sur le continent. Les pics de chaleur, au-dessus de 35 degrés, font désormais partie du quotidien. Le dérèglement climatique impacte particulièrement l'agriculture. En Italie, et plus précisément en Vénétie, les vignerons qui produisent le vin Prosecco ont pris la mesure du changement. Des températures record, de canicule, mais aussi de grand froid, auxquelles il a fallu s'adapter. Reportage en Vénétie d'Olivier Favier. À lire aussiLe prosecco, un vin traditionnel devenu un symbole de l'excellence italienne

L'Europe redécouvre son industrie militaire. En quatre ans, les dépenses ont augmenté de 31%. Signe qu'on ne peut plus se reposer sur la technologie et le soutien militaire américain. Dans le vaste programme de 800 milliards d'euros intitulé « ReArm Europe », on trouve de nouveaux acteurs et un pays inattendu, l'Irlande. L'Irlande, championne de la neutralité, non membre de l'Otan et qui a longtemps eu le plus petit budget militaire de l'Union européenne, veut augmenter ses dépenses de défense de 50% en trois ans. Et c'est tout le secteur de la tech qui se tourne désormais vers ces enjeux de sécurité. Clémence Pénard, correspondante à Dublin. Le secteur de la défense lorgne sur les employés de l'industrie automobile allemande Et depuis que le gouvernement allemand a voté pour un fond de 100 milliards d'euros destiné à la modernisation de l'armée, c'est tout le secteur de la défense qui a le vent en poupe dans le pays. De là à imaginer qu'il pourrait prendre le relais d'une industrie automobile en crise, il n'y a qu'un pas. À Berlin, Delphine Nerbollier. Le Danube pollué aux microplastiques Le Danube, le deuxième fleuve le plus long d'Europe, est menacé par les polluants et notamment les microplastiques. Dans son delta, en Roumanie, près de la mer Noire, toute une équipe scientifique tente d'analyser et de lutter contre leur nuisance. C'est le reportage de notre correspondante Marine Leduc. À lire aussiLes microplastiques, c'est quoi ? Les vignes à l'épreuve du dérèglement climatique L'été a encore apporté son lot de températures extrêmes sur le continent. Les pics de chaleur, au-dessus de 35 degrés, font désormais partie du quotidien. Le dérèglement climatique impacte particulièrement l'agriculture. En Italie, et plus précisément en Vénétie, les vignerons qui produisent le vin Prosecco ont pris la mesure du changement. Des températures record, de canicule, mais aussi de grand froid, auxquelles il a fallu s'adapter. Reportage en Vénétie d'Olivier Favier. À lire aussiLe prosecco, un vin traditionnel devenu un symbole de l'excellence italienne

Today I'm bringing you such a fun episode that I recorded with my client and friend, Emily Gornick, over on her podcast PJ's in Prosecco - and honestly, it was one of my favorite interviews I've ever done. This conversation is such a testament to the relationships I get to have with my clients, but it's also packed with value for you! It honestly feels like you're sitting around with girlfriends having the kind of real, soul-nourishing conversation you didn't even know you needed. I know you're going to love this one!In this episode, we dive into:The missing link between strategy and identity work (and why you need both)Practical tools for embodying your future selfThe role emotions play in intuition, mindset, and manifestationMy personal journey with intuition, and how to strengthen your own giftsThe real difference we've experienced between therapy and coaching when it comes to lasting transformationBreakthrough lessons around self-worth, boundaries, and reclaiming your powerConnect with Emily:INSTAGRAMPODCASTSupport the Podcast & Get Your Questions Answered: If this episode supports you, it would mean the world to me if you are able to take two minutes to rate it on Spotify and give it a follow/subscribe on Apple Podcasts or Spotify, so you get notified when weekly episodes drop! Have a question you'd like to get answered on the podcast or a topic you'd like me to speak on? Let me know here!Ways to Work with Nora:1:1 Coaching: Now Accepting Waitlist Applications. Apply here.Big Vision Mastermind: For online coaches – the mastermind that blends manifestation with proven business strategy to take you from $3k to $10k+ months by building a high-ticket boutique business, stacking recurring income, and converting clients directly from your content and podcast—even with a small audience.The Podcasting for Business Growth Mini Course: This mini course includes everything you need to know to start, grow, and monetize your podcast by making more sales in your business—without the overwhelm.Elevate: The best (& maybe even the only) membership on the internet that truly blends the spiritual with the strategy. Get instant access to 1) proven business strategy trainings and 2) 100s of meditations, breathwork journeys, and journaling sessions. Access $13k+ of bonus FREE content today for a 7 day free trial!Connect with Nora on

What do a K-drama star, a yearning firefighter, and a Jane Austen retelling have in common? Today's guest, Jayci Lee, reimagines Persuasion in her newest romance Give Me a Reason—and trust me, the angst is delicious. We talk second chances, wine collections, nipple covers (yes, really), and why apple pie and Prosecco are her celebration staples. Plus, she dishes on her upcoming K-spirited fantasy series and navigating publishing with heart and hustle. You do not want to miss this one.

DescriptionThis episode of Dirtybird Radio features Coco Prosecco and her winning mix from the Dirtybird CampINN DJ Contest. She will be performing at Dirtybird CampINN in Orlando on Labor Day weekend. Our host Victoria Rawlins also shares new music from some of her favorite artists on the festival lineup including a couple sneak peeks at some upcoming Dirtybird releases. VR:Sacha Robotti & Blakkat - "The Flood" [Dirtybird Records]DJ Glen, Phylozofer - "When The Sun Rise Up" [OMNES Records]Stacy Pullen - "NA$TY" [MOXY MUZIK]Black V Neck & Life On Planets - "Drip Drop (Handle That)" [Dirtybird Records]Fugazi - "Waiting Room (Joanna Magik & Smalltown DJs Edit) [Hood Politics]AMPRS&ND - "Sorry" [Dirtybird Records]e-Dancer - "Frequency" [One House]GetCosy, MAGNVM! & Victoria Rawlins - "Don't Forget" [Box Of Cats]Coco Prosecco:Bridget -- Runnin' ThatDernis -- A ConversationLubelski -- Diffuser (Black Loops 4AM Mix)Lady Sinclair -- THE MOMENTDennis Ferrer -- Hey Hey (Riva Starr Paradise Garage Club Remix)Harry Romero -- Paradise II (Avision Extended Remix)The Sponges -- Space Funk '75David Morales, Wh0, Sam Frandisco -- Needin U'Yvvan Black -- StillDiscip -- The Way I Like ItWalker & Royce, James Patterson -- Might JustDillon Marinez -- WormholeWax Motif, Truth X Lies, AK Renny -- 212 (Lex Looper Remix)VNSSA -- One Pill (John Palo Edit)

Let's Chat!!Boo, Bitches!Ever feel like you've been politely hinting to the Universe for years and it's still ghosting you? In this episode of River's Ramblings, we're diving into manifestation—what it is, why it works, and how to make it work for you without the fluff, guilt, or twenty-step rituals that make you need a nap halfway through. I'll spill the tea (and maybe a little Prosecco) on setting intentions, holding the vibe, and giving the Universe a gentle—okay, maybe not-so-gentle—nudge in your direction. Get ready to manifest like the witchy powerhouse you are.Support the showUntil then, Stay Witchy!!River's Etsy Store: www.batsandbaublesinc.etsy.comWebsite: www.c3witchypodcast.comMerch: www.c3witchypodcastmerch.comOur wonderful logo is done by: www.nellamarinadraws.etsy.comIntro and Outro Audio:podcast intro & outro music:Góða Nótt by Alexander NakaradaLink: https://filmmusic.io/song/4754-g-a-n-ttLicense: https://filmmusic.io/standard-liceSound from Zapsplat.com – Witches Cauldrons bubbling

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!  Today, we're taking a deep dive into one of Italy's best-kept secrets: the world of Franciacorta. While many of us know and love Prosecco, the sparkling wines of Franciacorta offer a different kind of magic—one rooted in tradition, unique terroir, and a dedication to craftsmanship that rivals the best in the world. Joining us is Lucia Barzanò, the fifth generation of her family to run Mosnel, a historic winery that has been a pioneer in this region for decades. From embracing organic farming to championing indigenous grapes and crafting sparkling wines of incredible depth, Mosnel is a true reflection of the Franciacorta spirit.  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!    Find out more at Mosnel 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

Wanna start a side hustle but need an idea? Check out our Side Hustle Ideas Database: https://clickhubspot.com/thds The Spaghett, a $3-4 DIY cocktail that replaces Prosecco with Miller High Life, has become the perfect drink for budget-conscious Americans who still want sophisticated flavors. We examine how this dive bar creation reflects broader economic pressures, as consumers seek "cheap and cheerful" alternatives to traditional cocktail culture that can cost $15-18 per drink. Plus: Starbucks shuts down its pick-up only stores and JPMorgan might take over the Apple credit card. Join our host Jon Weigell as he takes you through our most interesting stories of the day. Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit subscribe or follow us on your favorite podcast player, so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/  If you are a fan of the show be sure to leave us a 5-Star Review, and share your favorite episodes with your friends, clients, and colleagues.

On today's episode of The Therapy Crouch, Pete and Abbey are joined by the hilarious Grace Keeling (aka GK Barry) and her partner Ella Rutherford for a chaotic catch-up that covers everything from TikTok stardom and Prosecco etiquette to celebrity jungle survival. Grace opens up about the sheer terror of her I'm a Celeb experience, while Ella reveals how she coped on the outside. Meanwhile, Pete's caught slamming cupboard doors like a moody teen and Abbey's off on a secret 75-mile pottery mission. There's also a heartfelt letter from a listener who found solace in the pod after an unimaginable year of grief. From lazy husbands and ghosting boyfriends to parenting politics and picnic romance, this week's episode is full of laughs, love, and a few roastings. Hosted on Acast. See acast.com/privacy for more information.

On this week's episode, we welcome comedian, Gareth Reynolds (The Dollop, We're Here To Help), to chat about rich fluids and standard mopping, his new podcast (Next We Have), Mr. Clean, and more!Check out Gareth's new show Next We Have on Apple Podcasts, Spotify or YouTube!Listen to The Dollop and We're Here To Help!Jordan's new Spider-Man's comic is out now!Order Jordan's new Godzilla comic! Be sure to get our new ‘Ack Tuah' shirt in the Max Fun store.Or, grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On.Check out Producer Steven and Margaret Cho's chat on See Jurassic Right about the “Movies That Made Us Queer.”Follow brand new producer, Steven Ray Morris, on Instagram.Listen to See Jurassic Right!