Podcasts about Red wine

Rocks of Bawn "Shafts and Furrow" Red Wine In this episode, Rob and Scott review a small production value red from Washington known as Rocks of Bawn and their Shafts and Furrow red blend.  So come join us, on The Wine Vault.

Joey "Red Wine" Glocke brings a head-to-head-to-head challenge to Cold Cans Nation. Which PNW state will reign supreme: California, Oregon, or Washington? Pairable or Terrible returns with a home-aged cheese and Trader Joe's Scandinavian Swimmers (sour variety).

How can you create a life you don't need a vacation from? What can we learn from the French about slowing down, savoring meals, and making conversation the heart of gatherings? What's it like living in the “other southern France”? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Steve Hoffman, who has written an award-winning memoir called A Season for That: Lost and Found in the Other Southern France. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of Steve Hoffman's terrific new book, A Season for That: Lost and Found in the Other Southern France. 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 three people randomly from those who contact me. Good luck!   Highlights What do tax preparation and writing have in common? What inspired Steve to write about the Languedoc, which he refers to as the other Southern France? What were the major hurdles to getting A Season for That published? How did Steve shift from an article to a book mindset? What helped Steve find the balance between writing beautifully and the need to move the story forward? What important lessons did Steve learn from his editor, respected cookbook author Francis Lam? What was it like to move across the world with two young children? Are there insights about French parenting and family life that Steve continues to apply? How did Steve choose the specific village he wanted to live in? How do vulnerability and curiosity help with cultural immersion?   Key Takeaways Steve says that we're often sold the idea that our lives are boring and that we need relief from our lives. He believes in leading a life that doesn't require evacuation. That your life itself, if you are careful about it and a little bit intentional about it, can be the thing that you want to dive into every day. Steve mentions Thanksgiving as one of the very few occasions where he and his family commit to slowing down and making conversation around the table, and a great meal. There was something about the French willingness to let conversation be the point and a way of passing time that was really refreshing. Steve settled in 2012 as a family for an extended fall semester in the Languedoc region, which he refers to as the other southern France, because it is, to some extent, the poor cousin of what most people think of as southern France, primarily Provence and the Côte d'Azur, the Riviera, which was extensively touristed and a lot of money got brought into that region. Peter Mayle, Princess Grace, and F. Scott Fitzgerald made it a wealthy playground. Languedoc is the portion of Mediterranean France to the west of the Rhone. So the Rhone divides the country in two, east of the Rhone is Provence, and the Riviera west of the Rhone is Languedoc and eventually Roussillon. He had the kinds of experiences he had because they weren't in the grips of a tourist haven.   About Steve Hoffman Steve Hoffman is a Minnesota tax preparer and food writer. His writing has won multiple national awards, including the 2019 James Beard M.F.K. Fisher Distinguished Writing Award. He has been published in Food & Wine, The Washington Post, and The Minneapolis Star Tribune, among other publications. He shares one acre on Turtle Lake, in Shoreview, Minnesota, with his wife, Mary Jo, their elderly and entitled puggle, and roughly 80,000 honeybees.       To learn more, visit https://www.nataliemaclean.com/348.

Castellani In this episode, Rob and Scott experience mediocrity in a glass as they fall asleep drinking Castellani's Monsalaia Tuscana IGT.  So come join us, on The Wine Vault.

Mark Sisson, 72 and still shredded, returns to Peak Human for a powerful conversation on what real healthspan looks like — not chasing 180 years with futuristic tech, but thriving into your 90s with energy, strength, and vitality. As the founder of the Primal Blueprint, Mark brings decades of wisdom on metabolic flexibility, minimalist training, and practical ancestral living.   In this episode, Brian and Mark discuss how to optimize metabolism, how to train smarter (not harder), the real deal with fiber, alcohol, hydration, and carbs — and why metabolic flexibility is the key to enjoying life without strict rules, guilt, or orthorexia. Try the oyster pills! https://nosetotail.org/products/pure-oyster     Show Notes: 02:00 The Primal Blueprint and 25 Years of Low Carb Living 04:00 Minimum Effective Dose – Why Mark Hates Overtraining 11:30 Redefining Metabolic Flexibility 14:00 Burning Carbs and Fat – The Joy of Not Being Rigid 18:00 Why Unsustainable Diets Always Fail 20:30 The European Bread Exception – Healing the Gut for Freedom 24:00 Alcohol, Red Wine & the Spectrum of Acceptable Foods 27:30 Fiber is Overrated – Healing IBS with Collagen & Meat 34:00 What Stool Really Is – Busting Fiber Myths 39:00 The Problem with Sugar Diets & Misguided Trends 44:00 You're Not Dehydrated – The Hydration Hype Exposed 49:00 Do We Really Need Electrolytes All the Time? 52:00 Sunlight: Powerful, But Not Without Risk     REGENERATIVE PRODUCTS: NosetoTail.org Preorder the film here: http://indiegogo.com/projects/food-lies-post    Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg  

How does music, even types you dislike, make wine more enjoyable? Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? What happens when you stop overthinking wine and music and just enjoy? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Lin, a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How does a low-pitched, slow-tempo musical piece impact the perceived fruitiness of wine? What does "timbre" mean in musical terms? How do different musical characteristics influence the perception of wine's effervescence? Did the participants' music preferences correlate with their enjoyment of the wine? What might surprise you about how the wines tasted in silence compared? Why does the influence of sound on our perception tend to go unnoticed? How are some winemakers using music in their wineries? Are there retail applications for Susan's research into the influence of music on the perception of wine? What would be Susan's ideal live concert and wine pairing scenario? What are some of the possibilities in the future for AI-generated music for wine experiences? Is there an interest in similar research on the intersection between dance and wine perception? What future research areas is Susan considering in terms of music and wine perception? What three objects would Susan display in a museum representing her life and passions? If Susan could share a wine with anyone outside the wine industry, who would it be and why? How can you start being more intentional about exploring sensory experiences with wine and music?   Key Takeaways How does music, even types you dislike, make wine more enjoyable? Susan says that in her experiments, the wine that was consistently the worst, least balanced, was the wine tasted without music. Even if somebody said I really didn't like this music, it was a way better wine to them than without music. Even for the wine experts, the wines were much more palatable without music. I think that's why sound can be a very, very powerful thing. Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? Susan has worked with tasting rooms and wine bars to curate their playlists in terms of the experiences that they want their customers to have. You want to have people be a little more relaxed in the morning, but then, you start amping it up for the evening. I put together a complete journey, that sort of sonic seasoning for different expressions of their wines, for big bold red versus for their light, youthful white wines. What happens when you stop overthinking wine and music and just enjoy? Susan says that with the melding of music and wine, there's still so much to learn. Keep trying things. Don't worry about whether it's right or wrong. Just enjoy the experience. Let everything come in sensorially and enjoy that and embrace again the mystery of things. We can't explain everything through data, and that's a good thing.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. Susan's MW research paper ‘Influences of Classical Music on the Sensory Perception of a Brut Non-Vintage Champagne' and subsequent work on the interaction of music and wine have been featured in Decanter, Food & Wine, GuildSomm, and others. Each of Susan's creations is rooted in academic research and inspired by a deep respect for the essence of wine and music.         To learn more, visit https://www.nataliemaclean.com/347.

The ATB Show - New England Sports. New England Attitudes. #bostonsports #wrestling #redsox #patriots #celtics #bruins #nhl #nba #mlb #nfl #pga #AAAworktrucks #podcast #wrexhamfc #portnoy

https://bloodrootwines.com/ In this episode, Rob and Scott review an unusual red blend from BloodRoot Wines, their Undertow Red Blend from Sonoma.  So come join us, on The Wine Vault.

Why might a symphony night pair just as well with your wine as a heavy metal ballad? What is “sonic seasoning” and how can music impact the way we experience the taste of wine? How are sensory experiences like music, taste, and atmosphere all connected? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Lin, a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What did Susan's grandfather teach her about fine beverages and hospitality? How did playing piano in hotels as a child shape Susan's perspective on the holistic nature of our sensory experiences? Is there a connection between Susan's backgrounds in tech, music, and wine? When did Susan decide she wanted to dive deeper into the intersection between music and wine? What makes a wine "musical"? How do cross-modal correspondences impact wine tasting? Why was Brut Non-Vintage Champagne Susan's choice for her research paper? What is "sonic seasoning" in the context of wine and music? What was Susan's most memorable wine and music pairing event? What might surprise you about the intersection between classical music and heavy metal? How did Susan set up her experiment to observe how music affected participants' perceptions of the wine they were tasting?   Key Takeaways Susan says she was always encouraging a Bach goth night at the symphony to bring people together. I like to say, whether my Brahms is your Metallica or vice versa, music can make such a difference in what you're feeling. Hence, if you got a glass of wine, what you're tasting in that glass, right? I've actually done a few experiments with heavy metal. People feel a lot of things, and there are ballads in metal. It's not just your typical really assertive sound all the time. It can be really soulful too and I noticed a lot of use of medieval melodies and folk songs in the ballads that are really nice. So not too far of a distance between Brahms and Metallica in that sense. Susan explains that if you're listening to something that might add a little bit of pizzazz here or there to your wine, like seasoning can do. It's more of a fun term, not a scientific term. All classical composers experienced all the emotions and all the feelings that we all do and it comes through in their music. Maybe they can be feeling joyful or melancholy or longing or frustrated or upset, and everything in between. So the nature of the seasoning is that it can run in many, many different ways. Susan observed during her performances how moods of the guests changed depending on what she played. Everything in the sensory world, all of our experiences, are really taken in holistically, right? It's not like, oh, we're just listening to this one thing and that's isolated. Oh, and we're tasting this one thing, we're smelling this one thing, and we're seeing something. It's all together. I knew that it was something special, and knew that it was something that I wanted to learn more about, or just somehow be a part of. And playing the piano in those situations actually was a great way for me to be a part of it.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology.         To learn more, visit https://www.nataliemaclean.com/346. Susan's MW research paper ‘Influences of Classical Music on the Sensory Perception of a Brut Non-Vintage Champagne' and subsequent work on the interaction of music and wine have been featured in Decanter, Food & Wine, GuildSomm, and others. Each of Susan's creations is rooted in academic research and inspired by a deep respect for the essence of wine and music.

Tonight, we return to South Africa to taste two blended red wines. The first is a Shiraz-based blend from the Stellenbosch Region of the Western Cape. The second wine is mostly a Bordeaux Blend of Cabernet-Merlot.These wines basically come from different sides of a mountain. The Shiraz blend comes from the cooler Stellenbosch area.The Franschhoek (FRAHN-SHOOK) wine valley is a French area. Black Elephant focuses on French wine grapes, as does the whole valley. Mountains surround the valley on three sides and is very beautiful.The Dutch were brought in to help reclaim the wet swampy area of Bordeaux, France that bordered the Atlantic Ocean. When large numbers of French left France in the 1600's and 1700's, some chose to come to South Africa and brought grapes with them. This area became a popular place for the French to settle. Tonight, we are enjoying:2019 Thelema Mountain Red. This wine was purchased at Wine Styles for around $18. Aromas of juicy black fruit, mulberries, plums, and hints of warm spice. It spent 18 months in older French barrels. Grown in a cooler climate. The wine has pH of 3.51 and 2.2 g/l residual sugar. 57% Shiraz, 21% Grenache, and 22% Petit Verdot. The wine has 14.0% alcohol. Pairs with pizza or BBQ.2023 Black Elephant Three Men In A Tub With a Rubber Duck Red Wine Blend. This wine was purchased from Wine Styles for around $17. In addition to having a very long name, it has aromas of fresh-picked red berries and vanilla. Medium-body with bright acidity and flavors of cherry, liquorice, and violets. It is a 55% Cabernet Sauvignon, 43% Merlot, and 2% Mourvedre. 13% alcohol. The wine comes from the Franschhoek Valley region.We gave both wines a 3 rating. I believe the Thelema could have improved with some additional aging as it was still rather bright. The Three Men in a Tub, I was close to a 2 and believe you can find a similar wine for at a cheaper price.Next week we will taste a single varietal Monastrell from Spain.

Hey, Heal Squad! This Heal in 10 is a quick but powerful gut health lesson with Dr. Steven Gundry! He breaks down the real reason red wine might actually be good for your gut, and it's not because of the alcohol. He dives into research on how fermented beverages (like wine and champagne!) may increase microbiome diversity and lower inflammation markers. We also explore the surprising science behind postbiotics, like butyrate, and why these fermentation byproducts could be the missing link in your gut healing journey. Dr. Gundry even explains why happy hour habits might be doing more harm than good, and how traditional cultures do it differently. Tune in! Don't forget to listen to our FULL episodes with Dr. Steven Gundry: Part 1: https://podcasts.apple.com/us/podcast/1110-why-you-have-gut-problems-the-truth-about/id1320060107?i=1000716472001  Part 2: https://podcasts.apple.com/us/podcast/1109-the-1-way-to-fix-a-leaky-gut-feel-better-fast/id1320060107?i=1000716300495  -- HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website:https://www.healsquad.com/ Heal Squad x Patreon: https://www.patreon.com/HealSquad/membership Maria Menounos Website: https://www.mariamenounos.com My Curated Macy's Page: Shop My Macy's Storefront Prenuvo: Prenuvo.com/MARIA for $300 off Delete Me: https://bit.ly/43rkHwi   code: SQUAD EMR-Tek Red Light: https://emr-tek.com/discount/Maria30 for 30% off Airbnb: https://www.airbnb.com/  Join In-Person Heal Retreat Waitlist! https://mariamenounos.myflodesk.com/heal-retreat-waitlist DR. STEVEN GUNDRY RESOURCES: Instagram: https://www.instagram.com/drstevengundry/ Website: https://gundrymd.com/  Book: https://go.shopmy.us/p-20785958  ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content (published or distributed by or on behalf of Maria Menounos or http://Mariamenounos.com and http://healsquad.com) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.

Heitz Cellar In this episode, Rob and Scott have the pleasure of reviewing another classically done wine by Heitz Cellar, their Napa Valley Cabernet.  So come join us, on The Wine Vault.

Wine: Thomas Barton Reserve Saint-Emillion 2023 RRP $36.99 This is a classic wine option targeted at red wine drinkers who like a wine with some firmness yet plenty of fruit and lots of style. A bouquet and palate of Doris plums and blackberry, baking spices suggesting clove and vanilla, a lick of smoky oak (with a hint of bacon), then clay earth suggestions. The tannins have some grip, and the acid line adds freshness, offering an overall classic right bank flavour profile and texture. Core fruits also include a fleshy softness from the Merlot and dried herb with chalk-like tannins from the Cabernet Franc. The Food: I have enjoyed this wine in New Zealand, and also recently in France, with the best matches being pork belly with apple sauce with smashed potato, and Shepherd's pie. For vegetarians, a vegetable lasagne with lots of spinach in a rich cheesy bechamel works a treat. The season: 2023 in France was a challenge for many and not for others, it just depends where your vineyards are located. Dry and sunny in July with hot spells through August. A generally lower crop harvest. This also meant some stressed vines, but an overall decent harvest. The proof is in the wine. LISTEN ABOVE See omnystudio.com/listener for privacy information.

What turns a wine country visit into an incredibly memorable experience? What are the hidden perks of off-peak wine travel? How has digital media transformed the way people plan wine travel? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world's most prestigious wine magazine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. 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.   Highlights What don't many wine lovers realize about the wine-making history of the country of Georgia? How important is authentic cultural immersion to wine travel? Can wine tourism help preserve cultural heritage in regions recovering from political strife? What's the association between wineries and wildlife? How and why are many wineries now catering to families? What was Amy's approach to balancing practical with sharing the romance of the locations in The Ultimate Wine Lover's Travel Guide? What would Amy include in her perfect wine day itinerary? How has COVID-19 impacted wine travel? What are the advantages of travelling to wine regions outside of the peak seasons? Is environmental consciousness changing wine tourism? How has digital media transformed wine travel writing? Has the rise of influencers changed the wine industry? What would Amy add to a new edition of the book? What should you be asking about wine travel? How does Amy want readers to feel after reading The Ultimate Wine Lover's Travel Guide? Which famous figures would Amy want to be able to share a bottle of wine with?   Key Takeaways What turns a wine country visit into an incredibly memorable experience? Amy advises to mix it up a bit and not cram too much into the day, because then that becomes too stressful. Probably a bit of planning will help to make it a perfect day. Often you need to book in advance. So maybe just two winery visits, one in the morning, one in the afternoon. Go somewhere for lunch where you can sit outside and just enjoy the beautiful views, get some fresh air. You might be able to hire a bicycle or go for a hike around the vineyards. See a beautiful village that has some nice culture, or architectural churches. What are the hidden perks of off-peak wine travel? Amy says the main thing is that the winemaker might have more time to spend with you. There must be certain times of the year that are really busy, not only in terms of tourists, but in terms of the winemaking. Also you have a higher chance of just being able to get into some of the most sought-after wineries. There might be some wineries that are just fully booked for ages. How has digital media transformed the way people plan wine travel? Amy observes that on social media, you can watch videos and reels of place which inspires people to do more research. So they might be sparked off by something they see on TikTok or Facebook or Instagram, and then they might go to Decanter.com, and read the whole article. So it's all complementary.   About Amy Wislocki Amy has more than 30 years' experience in publishing, and worked at a senior level for leading companies in the consumer, business-to-business and contract publishing arenas, before joining Decanter in October 2000 as Magazine Editor. As well as overseeing content planning and production for the print offering, she has also been involved in developing digital channels, Decanter.com and Decanter Premium.         To learn more, visit https://www.nataliemaclean.com/345.

My guest is Alan Aragon, a renowned nutrition and fitness expert and researcher known for sharing the strongest evidence-based approaches to fat loss, muscle gain and overall health and fitness. We discuss how to optimize your protein intake, including how much to consume per meal and when, and the facts and myths about the “30-gram rule” and the “anabolic window” following exercise. We also discuss controversial topics such as seed oils, artificial sweeteners, animal vs. plant proteins, training fasted for fat loss and collagen supplementation. Alan Aragon clarifies the most important topics in nutrition and offers valuable time-saving yet extra-effective ways to exercise. He is a true expert in providing data-supported actionable exercise and nutrition protocols for anyone seeking to improve their body composition and health. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Carbon: https://joincarbon.com/huberman Wealthfront**: https://wealthfront.com/huberman David: https://davidprotein.com/huberman Function: https://functionhealth.com/huberman **This experience may not be representative of the experience of other clients of Wealthfront, and there is no guarantee that all clients will have similar experiences. Cash Account is offered by Wealthfront Brokerage LLC, Member FINRA/SIPC. The Annual Percentage Yield (“APY”) on cash deposits as of December 27,‬ 2024, is representative, subject to change, and requires no minimum. Funds in the Cash Account are swept to partner banks where they earn the variable‭ APY. Promo terms and FDIC coverage conditions apply. Same-day withdrawal or instant payment transfers may be limited by destination institutions, daily transaction caps, and by participating entities such as Wells Fargo, the RTP® Network, and FedNow® Service. New Cash Account deposits are subject to a 2-4 day holding period before becoming available for transfer. Timestamps 00:00:00 Alan Aragon 00:02:17 Dietary Protein & Protein Synthesis Limits?, Tool: Post-Resistance Training & Protein Intake (30-50g) 00:09:16 Training Fasted, Post-Exercise Anabolic Window, Tool: Total Daily Protein 00:15:53 Daily Protein Intake, Timing & Exercise, Muscle Strength/Size 00:23:00 Sponsors: Carbon & Wealthfront 00:26:46 Does Fasted Training Increase Body Fat Loss?, Cardio, Individual Flexibility 00:36:53 Dietary Protein & Body Composition 00:38:58 Animal vs Plant Proteins (Whey, Soy, Pea, Quorn), Muscle Size & Strength 00:51:24 Sponsors: AG1 & David 00:54:14 Body Re-Composition, Gain Muscle While Losing Fat?, Tool: Protein Intake & Exercise 01:02:55 Fiber; Starchy Carbohydrates & Fat Loss, Ketogenic Diet 01:10:36 Inflammation, Fat & Macronutrients, Hyper-Palatability; Fish Oil Supplementation 01:16:52 Added Dietary Sugars, Sugar Cravings, Tool: Protein Intake 01:24:03 Artificial Sweeteners (Aspartame, Sucralose, Saccharine, Stevia), Diet Soda, Weight Loss 01:30:16 Sponsor: Function 01:32:04 Caffeine, Exercise & Fat Loss 01:34:53 Alcohol, Red Wine, Sleep, Lifestyle; Quitting Drinking & Stress Resilience 01:44:43 Seed Oils vs Animal Fats, Canola Oil, Olive Oil, Oil Production, Tool: Improve Diet Quality 01:55:50 Butter & Cardiovascular Risk, Saturated Fat, Mediterranean Keto Diet, Testosterone 02:00:43 Menstrual Cycle, Tool: Diet Breaks; Menopause Transition & Body Composition 02:07:04 Collagen Supplementation, Skin Appearance 02:12:44 Supplements: Multivitamins, Vitamin D3, Fish Oil, Creatine, Vitamin C 02:20:03 Resistance & Cardio Training, Tool: Cluster Sets & Super Sets 02:31:35 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Francis Ford Coppola Director's Cut Alexander Valley Cabernet In this episode, Rob and Scott revisit Coppola's wines as they review the Director's Cut Alexander Valley Cabernet.  So come join us, on The Wine Vault.

It is not a heresy to chill red wine. In fact, it can be downright crucial to creating a better drinking experience. Temperature impacts a wine's aromas, taste, and feel in the mouth - so it's something you need to think about when you are having a meal on the patio in the sun this summer. We also go over the all-important 20/20 rule in this minisode - a handy rule of thumb to make sure you are serving wine at just the right temperature that could change your wine game. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

When the world is heating up, there is no reason to leave red wine out of the equation. Renegade provides you with a premium example of an ancient grape steeped in Italian culture and quiet rebellion. One woman in particular returned to her home in Sicily and reinvigorated not only Frappato but other noteworthy varieties. Where others saw Frappato as a blending grape, she was one of the first people to recognize it can stand on its own and has gained a slight cult following. Beat the heat with us with a chilled red or your favorite beverage to quench your thirst. Join us to celebrate how wine belongs in all seasons. Support the showCONNECT WITH US: You can follow and message us on Instagram @joinblackthorn You can also reach out via email - gather@joinblackthorn.com If you want to help support the show and get extra content every week, sign up for the paid tier of our Patreon newsletter, The Vault. Finally, we're more than just a podcast! We are an online wine club, a secret wine society and more. Discover the world of Blackthorn at www.joinblackthorn.com Cheers and thanks for listening!

Why does wine taste different when you've stood in the vineyard it came from? What's one myth about wine travel that Amy dispels? With Gen Z drinking less wine, how does a 50-year-old wine magazine stay relevant without alienating longtime readers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world's most prestigious wine magazine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. 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.   Highlights What was it like to join Decanter magazine as a 27-year-old magazine editor? How did Amy establish her credibility as a young editor? What exciting incident marked one of her press trips to Chile? Which aspects of wine writing are often misunderstood or undervalued? How does Decanter balance engaging Gen Z readers without alienating their long-term readers? Why has Decanter started reviewing low-alcohol wines? What's made Amy stay at Decanter for 25 years> What's one myth about wine travel that Amy hopes this book dispels? Why is the experience of tasting wine at the vineyard where it's made so powerful? What are some of Amy's favourite essays in Why did Amy include South Carolina, which has no vineyards, in her wine travel book?   Key Takeaways As Amy observes, anybody who's visited a vineyard will understand that there's no substitute. You will have a different relationship with that wine for the rest of your life. The lucky thing is that wine growing areas are often the most beautiful areas of the world. You can see what type of soil it is like. The climate might be very near to the ocean, with the cooling breezes. So that side of it will really give you a better understanding of why that wine tastes like it does. You see the age of the vines. Also meeting the people behind the wine. It could be a small, family-owned winery, hearing the stories associated with the wine. Drinking them with the food of the place and in that environment, it's an irreplaceable experience. Amy says the main thing is that it has to be an elitist thing, because I suppose wine in general has the elitist kind of associations. And I think it's just getting across that, you don't have to have tons of money and only drink the world's finest wines to enjoy wine travel. It's just becoming much more accessible to everyone, and in so many more regions and countries than it was. Amy explains that it's many things: recognizing moderation as a trend. It's a tricky one to get right, and you don't want to be preaching to people. You don't want people who think I'm buying a wine magazine because I love wine. I don't want to be made to feel guilty for drinking wine. This is my refuge. But it's not about that. It's about recognizing a trend that even among wine lovers, people are trying to kind of think about how and when and where, where they're drinking, how much they're drinking. Obviously, there are some things that Gen Z will want to read about that our more traditional conservative readers might not all be so bothered about, like natural wines. It's all a balance, isn't it? And trying to give something to everybody.   About Amy Wislocki Amy has more than 30 years' experience in publishing, and worked at a senior level for leading companies in the consumer, business-to-business and contract publishing arenas, before joining Decanter in October 2000 as Magazine Editor. As well as overseeing content planning and production for the print offering, she has also been involved in developing digital channels, Decanter.com and Decanter Premium.         To learn more, visit https://www.nataliemaclean.com/344.

Chateau Saint-Roch Old Vines Red Wine In this episode, Rob and Scott go back to the wines of Languedoc-Roussillon in France, and try an Old Vine Red  Blend from Chateau Saint-Roch.  So come join us, on The Wine Vault.

A wonderful meandering chat with Ketan Badani (Urologist, Mt Sinai, NYC)! We took him for a wine tour in the Yarra Valley, stopping for a pod chat at Rochford Winery about screening for prostate cancer in older men, plus a great tour around Healesviile Sanctuary to introduce Ketan to some Australian wildlife. Then back in Melbourne we had another chat, this time a bit of future-gazing about the future of surgery, and Declan and Ketan trade tales about EMR (that's Electronic Medical Record) delinquency. Ketan was visiting Melbourne as a guest of Device Technologies to speak at the Epworth Healthcare Robotic Urology Masterclass. And what a great guest he was! With your usual hosts Renu Eapen and Declan Murphy. Thanks to our fantastic guide Trish at Healesville Sanctuary, and Beatrice who looked after us at Rochford Winery.This one much better enjoyed on our YouTube channel!Links:Rochford Winery Healesville Sanctuary 

What makes old Malbec vines planted in the 1920s so rare and valuable today? Why would a Canadian winemaker head to Mendoza, Argentina, to start a winery? What's one of the biggest challenges holding back Canadian wine and how can consumers change that? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ann Sperling & Peter Gamble. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What makes Devotion different from other On Seven wines? What inspired Peter to look beyond Canada to Argentina for winemaking? How did he decide on the particular vineyard to purchase? What is massal selection in viticulture? How did Versado end up with such old vines, and how does this show up in the wine? Are there aspects of Malbec that are similar to Pinot? How have Ann and Peter revitalized the Leily Winery? What are the differences and similarities between Leily and On Seven Chardonnays? What would Ann and Peter like their legacies to be in the Canadian wine industry? What are the greatest threats to the Canadian wine industry? Which three figures in the wine industry would Peter invite to a dream dinner party?   Key Takeaways In the 1905 to 1925 period in Argentina, winemakers at the time planted the greatest genetic diversity amongst the Malbec vines, because they were still learning about it. Their Versado vineyard reflects that time when genetic diversity was appreciated. We visited a lot of wine regions in the world for the meetings, both fun and a necessity, and one of them was Mendoza and loved the climate - a really interesting climate from the point of view of creating flavors and grapes, and really liked the lifestyle as well. We essentially decided it'd be interesting to do something small there that also gives us a second harvest during New Year's. So we can practice twice as often. That was the driver, the potential quality there. They've been talking about this for probably the 40 years that they've been making wine and and they want to figure out how to have lasting consumer engagement. They have a lot of devoted buyers, but they also know kind of the monopoly culture is that, well, if the wine you were looking for today isn't on the shelf, you can buy something else. Promoting the message of buying directly from the wineries, and if you want to try that wine that's made in Nova Scotia or BC, that you actually can order it and have it shipped to your home province. Those interprovincial trade barriers aren't real. There's lots of wine shipping that's taking place already. Just get on your computer like you do with so many other products that you buy and buy online.   About Ann Sperling & Peter Gamble Often referred to as the “power couple” of the Canadian wine industry, Peter Gamble and Ann Sperling have long pursued the pinnacles of wine quality in Canadian vineyards and wineries. Following her upbringing on her family's Okanagan Valley vineyard, Ann turned to the soil for the character and complexity of her wines. Acknowledged as a Canadian pioneer of organic and biodynamic viticulture, ‘terroir' was at the centre of her philosophy and she is renowned for her head winemaking roles at Malivoire, Southbrook, and Sperling Vineyards. Peter, a lifetime wine industry professional, has worked alongside Canada's most passionate winemakers to achieve greater heights with our finest appellation wines. Since 2000, Peter has provided expertise in ultra-premium winemaking operations, including: Stratus, Ravine, Benjamin Bridge and Lightfoot & Wolfville. With the purchase of a top-flight ancient Malbec planting in Mendoza, Argentina, in 2008, Ann and Peter broadened their winemaking activities, but Niagara remains their cherished home base. Current focus is on these Niagara projects: On Seven, Lailey and Stonebridge Vineyards and Dobbin Estate.         To learn more, visit https://www.nataliemaclean.com/343.

PIGEON HOLE PROD. & PROJECT X Present: Red Wine for Red Meat "I am in the ascendant! I am death!" From her grand country house, the Lady Elizabeth commands devotion. She has the power, the land, and the secrets. Even Edgar Lockwood, historian and archaeologist, is in her thrall. But now she has a challenger, Miss Selina Temple, who has secrets of her own. Tonight, there will be a reckoning. And blood will be spilled. CAST: Fiona Thraille – Lady Elizabeth Nicky Whichelow – Miss Selina Temple Cliff Chapman – Edgar Lockwood and Servant Written by Paul Spencer Direction and Sound Design by Neil Jones Music composed by Tom Rory Parsons Cover art by Josephine Rowe A Pigeon Hole Production. First heard as part of 2023's 11th Hour Audio Challenge.

Chateau Blaignan Cru Bourgeois Medoc Rogue In this episode, Rob and Scott are throughly disappointed by the completely average (being kind) Chateau Blaignan Cru Bourgeois Medoc.  So come join us, on The Wine Vault.

Thanks for listening to the Red Wine & Blue podcast. This week, instead of an episode of Okay But Why, we're sharing a virtual event we recently held with a former Republican named Courtney. She used to be a Trump voter, but now she leads a TroubleNation group in Pennsylvania. Courtney shared with us what changed her mind and how we can reach other MAGA voters. We always say that it's never too late for someone to change their mind, and Courtney is proof that it really is possible.We hope you enjoy this conversation.For a transcript of this episode, please email comms@redwine.blue. You can learn more about us at www.redwine.blue or follow us on social media! Twitter: @TheSWPpod and @RedWineBlueUSA Instagram: @RedWineBlueUSA Facebook: @RedWineBlueUSA YouTube: @RedWineBlueUSA

What were the key challenges and breakthroughs that shaped the BC and Ontario wine industries in the 1980s and 90s? What makes or breaks a new wine project, and why is finding the right vineyard often the most time-consuming step? What made Peter believe that Niagara-on-the-Lake could produce exceptional Chardonnay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ann Sperling & Peter Gamble. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Ann's best memory from growing up on the farm? When did Ann and Peter know that they wanted to work in the wine industry? How did Ann and Peter meet? What was the first bottle of wine Ann and Peter shared? How do Ann and Peter navigate their interwoven personal and professional lives? How do they negotiate professional disagreements, and who chooses the wine for dinner? What were the major challenges and opportunities in the BC and Ontario wine industry in the 1980s and 90s? In the early days, how did Peter envision the future of Ontario wines? What are some of the reasons certain vintages almost didn't make it into the bottle? What do you look for when considering a new project? What makes Ann and Peter different from the stereotypical flying winemakers? What were the signs that Niagara-on-the-Lake could produce exceptional Chardonnay? How has working on a small, focused vineyard impacted Ann and Peter's winemaking choices? Why must you suffer to make top-notch wines?   Key Takeaways It was in the early 80s in BC and maybe slightly before that in Ontario, that estate wineries became a thing. Prior to that, that meant there were a few really large wineries, not really making estate or single vineyards. Vineyards were a source of bulk wine for the most part. The hunt for the vineyard became a very important one. We looked at over 230 vineyards before we found one. I think everyone there was on the verge of giving up on this, thinking “Well, they're not really going to buy anything.” Because we'd get it to a certain stage, then we do soil analysis, and we weren't quite happy, or we talked to people who had made wine from the vineyard or something would come up, and we just wouldn't quite be where we wanted to be with the quality of the vineyard. I often work on the basis of paradigms, where I'll take a look at a wine sold throughout the world and say, you know, I think this could be done really well in this area. You know what it is you might be able to accomplish within the parameters that you have - the obvious things, the terroir, the exposures to soils, the temperatures in general.   About Ann Sperling & Peter Gamble Often referred to as the “power couple” of the Canadian wine industry, Peter Gamble and Ann Sperling have long pursued the pinnacles of wine quality in Canadian vineyards and wineries. Following her upbringing on her family's Okanagan Valley vineyard, Ann turned to the soil for the character and complexity of her wines. Acknowledged as a Canadian pioneer of organic and biodynamic viticulture, ‘terroir' was at the centre of her philosophy and she is renowned for her head winemaking roles at Malivoire, Southbrook, and Sperling Vineyards. Peter, a lifetime wine industry professional, has worked alongside Canada's most passionate winemakers to achieve greater heights with our finest appellation wines. Since 2000, Peter has provided expertise in ultra-premium winemaking operations, including: Stratus, Ravine, Benjamin Bridge and Lightfoot & Wolfville. With the purchase of a top-flight ancient Malbec planting in Mendoza, Argentina, in 2008, Ann and Peter broadened their winemaking activities, but Niagara remains their cherished home base. Current focus is on these Niagara projects: On Seven, Lailey and Stonebridge Vineyards and Dobbin Estate.         To learn more, visit https://www.nataliemaclean.com/342.

Set sail for Florida's Space Coast with this on-location adventure podcast through Cocoa Beach! From rocket launches and tiki bars to mermaids and mahi tacos, Darley Newman explores the best pre- and post-cruise experiences with locals and fellow travelers.In this first episode of Travels with Darley: Cocoa Beach Escapes podcast series, journey to Florida's legendary Space Coast for an unforgettable family-friendly adventure—perfect for a pre- or post-cruise getaway. Just a short drive from Orlando and home to Port Canaveral, Cocoa Beach offers the perfect blend of surf, space, and sunshine without breaking the bank. Host Darley Newman helps you to experience what makes Cocoa Beach so unique, from rocket launches and sandy shores to colorful art made from ocean plastics. You'll hear from local changemakers like Daniel Todd, owner of 4th Street Fillin Station—a gastropub housed in a vintage gas station with a vast craft beer selection and menu catering to families and travelers with food sensitivities—and artist Cory Redwine, who transforms coastal trash into meaningful art. Darley also explores top family-friendly accommodations like the Radisson Resort at the Port and the retro-chic Beachside Hotel & Suites with Suzanne McCarthy, where mermaids make poolside appearances and lazy rivers entertain all ages. Whether you're looking to spot a Falcon 9 rocket launch at Jetty Park, enjoy eco-adventures on Merritt Island, or relax with a frosty drink steps from the beach, this episode is packed with practical tips and inspiring stories from locals and fellow travelers. Discover how to cruise and play—without overspending—on Florida's most accessible beach.

In this listener Q&A episode, Dr. Jedha answers your most pressing questions about managing type 2 diabetes—from everyday food choices to medication side effects and everything in between. Is lactose-free milk really better? Can red wine help with fasting blood sugar? What about supplements like lion's mane for neuropathy or products marketed as “low-carb” like Atkins snacks? And foods and drinks like chickpeas and V8 juice, what's the deal here? We break it all down in plain, practical terms.Plus, we tackle a particularly important and sensitive topic: the growing reports of Ozempic-related side effects, including nausea, digestive issues, and sexual health concerns like ED. If you're taking Ozempic or considering it, this is an important segment you don't want to miss. CHAPTERS2:14 Does Lactose-Free Milk Raise Blood Sugar More?3:53 Can Red Wine Help Lower Morning Blood Sugar?5:56 Is Lion's Mane Good for Neuropathy?8:10 Confused About “No Sugar” and Diabetic Recipes?10:51 Can I Drink V8 Juice?12:40 What Type of Chickpeas Are Best To Eat?14:48 Does Sleep Affect Blood Sugar?16:46 Are Atkins Products Really Diabetes-Friendly?20:06 Ozempic Side Effects and Sexual HealthFor show notes and resources, please visit: https://Type2DiabetesTalk.comTo share your questions and suggestions, leave us a voice message or email at: https://Type2DiabetesTalk.com/messageExplore our proven programs and services, visit: https://Type2DiabetesTalk.com/programsSubscribe to our free weekly newsletter for podcast updates, valuable nutrition tips and more: https://Type2DiabetesTalk.com/subscribe

***All of our episodes will contain spoilers & potential triggers... consider yourself warned***Hey sluts!! Only one week before we head off to a weekend in Windsor at Rose City Romance. Listen to us catch up on life stuff. Lorelei got gaslit by some red wine and Maggie got heated AF. Enjoy!!!Get your copy of The Prodigal Son by Sara Cate here: https://a.co/d/0O3sMRQGet your copy of Unnatural Selection by Amanda Milo here: https://a.co/d/2CuoDLdListen now on your favorite platform!***Don't forget to rate/review us on your listening platform. Support this podcast at — https://redcircle.com/the-wet-spot-pod/donations

Oak Ridge Winery In this episode, Rob and Scott drink paint thinner, I mean "wine", from Oak Ridge "Winery" known as Moss Roxx (we are convinced Roxx has no significance, they simply misspelled Rocks).  Will Oak Ridge surprise with a wine that can actually be consumed by humans, or will they follow their normal standards of attempting to reduce the population of planet Earth?  We shall see... on The Wine Vault.

Why Red Wine Is Good For Your Cardiovascular System | Divij's Den EP138

Is a $400 wine really ten times better than a $40 one? Does the right glass really improve your wine and is it worth it when the size makes you look ridiculous? Why do wine labels matter and should the label's look be part of every wine review? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Charles Jennings and Paul Keers, co-authors of the hilarious book I Bought It So I'll Drink It. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of their terrific book,, I Bought It So I'll Drink It. 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 three people randomly from those who contact me. Good luck! You can find the wines we discussed here.   Highlights Why do we feel guilty about window shopping when it comes to wine? What's the worst wine gadget or gimmick Paul and Charles have encountered? How did a 1947 Sauterne create a bond between Paul and a French wine seller? What was their most triumphant wine deal discovery? Are there elements that expensive wine delivers, that bargain wines can't? Why are Charles and Paul suspicious of mixed cases of wine? Has the quality and perception of box wines changed? What's the strangest vessel Paul and Charles have drunk wine from? What was it like drinking wine at 10 Downing Street and Lambeth Palace? What was Queen Victoria's tipple like? Why does Charles love drinking on his own? Which current wine trends will we look back on as ridiculous? Which wines would Charles and Paul now pair with their favourite childhood foods? Who would Paul and Charles love to share a bottle of wine with? Why should wine critics write about wine labels in their reviews?   Key Takeaways Charles and Paul believe there is a greater experience to be gained from drinking better wine, but that the return for your money plateaus quickly. If you go up from a £10 wine to a £30 wine, you will really notice the difference and have a tremendously greater experience. But then if you multiply that by 10 and go from £40 to £400, the difference in quality isn't that great. If I've got people around for dinner and I sit at the end of the table and everybody else has got normal wine glasses, I look like a complete plonker. And I'd love to sit there, “Oh, it's magnificent.” And they're going to think, what an idiot. So unfortunately, it doesn't get much use. It does enhance the taste of the Bordeaux, there's no doubt about it, but I'm so embarrassed sitting there drinking out of this thing the size of a melon that it really doesn't get much use. Charles and Paul mention wine labels because they think that they are ignored by most wine writers, and they're terribly important for two reasons. Firstly, because they're about the only marketing that most bottles of wine have, because we go into shops and that's all we can see, the labels. And second, if you're setting a table for dinner, you've invested in the table, in the dishware, the cutlery, the glasses to set up this beautiful thing. Why would you put a bottle of wine on the table - however it tastes - if it looks terrible? Wine critics should always say what the label looks like and whether it would look good on the table.   About Charles Jennings & Paul Keers Charles Jennings and Paul Keers are award-winning writers based in London, England. Charles and Paul co-authored the wine blog Sediment, described by New Statesman writer and Guardian literary critic Nick Lezard as “the finest wine blog available to humanity.” The blog became the basis for their book, I Bought It So I'll Drink It. Book-Prize-winning novelist Julian Barnes called it “The funniest wine-book I've read in a long time. Not just laugh-aloud funny but snortingly, choke-on-your-cornflakes funny – up there with Kingsley Amis and Jay McInerney.” Their book won the prestigious André Simon Award.         To learn more, visit https://www.nataliemaclean.com/341.

Bedrock Wine Co. Heritage Red Blends In this episode, Rob and Scott review the truly glorious Pato Vineyard Heritage Red Wine from the Bedrock Wine Co. So come join us, on The Wine Vault.

Bodegas Numanthia Toro In this episode, Rob and Scott go into the vault to revisit Bodegas Numanthia's Toro red from the 2005 vintage.  So come join us, on The Wine Vault.

In this inspiring and thought-provoking episode of Humans vs Retirement, I sit down with The Executive Book Coach, Helen Wilkie to explore why retirement may be the ideal moment to write the book you've always dreamed of. From memoirs to how-to guides, legacy to creativity, Helen shares practical insights and soulful encouragement for anyone curious about turning lived experience into lasting written impact. Whether you're scribbling down notes already or just entertaining the idea, this episode is for you. What You'll Learn Why retirement can be the most powerful time to write a book The difference between a book being your legacy vs holding your legacy How the writing process helps you rediscover purpose, identity, and structure The most common obstacles that stop people from starting and how to overcome them The importance of editing, time-blocking, and defining your “why” before writing How ghostwriting and book coaching work (and why it's not cheating) Key Topics Creativity in the second half of life How to write a book after retirement Purpose and identity beyond work Memoirs, business books, and other nonfiction options Fear, self-doubt, and imposter syndrome Writing as an experience, not a task Turning vague ideas into a finished manuscript Legacy, storytelling, and honouring your life Resources & Mentions Helen Wilkie's free gift: How to Write a Memoir PDF and 20-minute exploratory session Email Helen at: helen@theexecutivesbookcoach.com with subject line: “Memoir Guide” Helen's memoir: Rare Steak, Red Wine, Hot Tango Recommended reading: On Writing: A Memoir of the Craft by Stephen King Learn more about Helen: https://theexecutivesbookcoach.com Stay Connected Want more thought-provoking conversations like this one? Subscribe to Humans vs Retirement on Apple, Spotify, or wherever you get your podcasts Visit humansvsretirement.com for tools, downloads, and insights Share this episode with someone who needs to hear it, you might just save them (and their family) from future chaos. Download for free my whitepaper - The Skill of Spending Money in Retirement Connect with me on LinkedIn for more insights and updates. Subscribe to my weekly newsletter - The Retirement Fix Leave us a ⭐⭐⭐⭐⭐ review if this episode helped shift your perspective! It really helps spread the word.

How does using everyday metaphors make wine writing more relatable? How has the pressure to be an expert in everything turned simple pleasures into social competition? Does buying your own wine versus getting free samples make you a better wine writer? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Charles Jennings and Paul Keers, co-authors of the hilarious book I Bought It So I'll Drink It. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of their terrific book,, I Bought It So I'll Drink It. 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 three people randomly from those who contact me. Good luck! You can find the wines we discussed here.   Highlights How did Charles and Paul meet? What was the first bottle of wine they shared, and how did they realize they had the same approach to bad wine? What was it like to meet legendary wine critic Oz Clarke? When did Paul and Charles discover their love for writing? What were Charles and Paul's best and worst moments in their writing careers? How did their Sediment blog create a stir with the PR people in the wine industry? Where did the title “I Bought It So I'll Drink It” come from? Did buying their own wines give them a different perspective than other wine writers who are given promotional bottles? How did the collaborative approach to writing I Bought It So I'll Drink It work? Which writers have influenced Charles and Paul's writing? Is the tension between wine snobbery and enjoyment unique to wine? What was the most pretentious wine moment Paul and Charles witnessed? How did Charles and Paul develop their distinctive vocabularies for describing wines? Which overused wine descriptors do they find cringy? What's changed about wine criticism or writing since they published their book?   Key Takeaways Charles and Paul explain that they drew their descriptions from real life. There's a tendency in wine writing to use metaphors that you wouldn't necessarily experience. I mean, I've got a cat, but I really wouldn't use the term cat's pee in describing any wine. I don't know what cat's pee actually tastes like. Whereas if I talk about wine smelling of ink, well, people know what ink smells like, and it seemed more appropriate to use ink as an analogy. The authors say that everybody has to be a bit of an expert about everything these days. It's not just a question of, “Oh, we've been to France, we've gone to Italy, we've made it to the United States,” or something like that. It's how you did it, and where you stayed, and what you did, and what tours you went on, and it's so full of itself. Then it becomes a transaction when talking with friends. As Charles and Paul think the fact that they did buy thei wine is quite fundamental to a difference between Sediment and other wine writing. They had to do the same thing, go out and buy it. Maybe that gave us a slightly different slant on wine buying and drinking as well.   About Charles Jennings & Paul Keers Charles Jennings and Paul Keers are award-winning writers based in London, England. Charles and Paul co-authored the wine blog Sediment, described by New Statesman writer and Guardian literary critic Nick Lezard as “the finest wine blog available to humanity.” The blog became the basis for their book, I Bought It So I'll Drink It. Book-Prize-winning novelist Julian Barnes called it “The funniest wine-book I've read in a long time. Not just laugh-aloud funny but snortingly, choke-on-your-cornflakes funny – up there with Kingsley Amis and Jay McInerney.” Their book won the prestigious André Simon Award.         To learn more, visit https://www.nataliemaclean.com/340.

Our guest today is Hayden, who is a professional carpet cleaner He also does rugs, and upholstery. In this episode you will find answers to some absolutely massive questions, things that impact us all. Such as - does white wine ACTUALLY clean a red wine stain? What is definitively the best brand of vacuum cleaner? And can you set fire to Vaseline? We also do a mental tour of Joe's house, and try to work out why every single room seems to have issues with the carpet. If you would like to be a guest on the show, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get ad-free and longer episodes on Apple, hit the 'grow the show' button or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ On Spotify you can subscribe for £1 a week by clicking ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠this link⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To become an official sponsor, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/thingspeopledo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To grow the show on socials, look for @thingspeoplepod on Instagram, Twitter and TikTok If you'd like to enquire about commercial partnerships with our podcast, email Ryan Bailey ryanb@crowdnetwork.co.uk Music courtesy of BMG Production Music Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wagner Vineyards Meritage In this episode, Rob and Scott review an excellent red wine from the Finger Lakes known as Wagner Vineyards Meritage. So come join us, on The Wine Vault.

Welcome to my podcast. I am Doctor Warrick Bishop, and I want to help you to live as well as possible for as long as possible. I'm a practising cardiologist, best-selling author, keynote speaker, and the creator of The Healthy Heart Network. I have over 20 years as a specialist cardiologist and a private practice of over 10,000 patients. In this podcast, Dr. Warrick Bishop, a cardiologist and CEO of the Healthy Heart Network, discusses several important health topics. He emphasizes the significant risk of heart disease in Australia, where someone suffers a heart attack every twenty minutes, and aims to educate listeners on blood pressure, weight, and cholesterol. The episode covers the negative impact of red wine and alcohol consumption on cancer risk, stating that even moderate drinking can increase the likelihood of developing cancer.

How does biodynamic farming transform a vineyard into a thriving, interconnected ecosystem? What do wild orchids reveal about the health of a vineyard? How do France's preschool lunches help to create a nation of gourmets? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely, author of the terrific memoir Grape Expectations: A Family's Vineyard Adventure in France.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific book, Grape Adventures. 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 three people randomly from those who contact me. Good luck!   Highlights How did Caro's daughter's medical emergency shape her perspective on risk? Why did Caro feel like a bad mom in the early years of the winery? How has living in France influenced Caro's approach to food and wine? When did Caro realize the wine business was becoming financially viable? What are some of the most interesting aspects of biodynamics? What's the significance of wild orchids in a vineyard? Which wine would Caro pair with her favourite childhood food, marmalade on toast? Why would Caro want to share a bottle of wine with Al Gore?   Key Takeaways As Caro explains, often biodynamics is just picked on as a woo woo, but really, it's about listening to your land and being present. Biodynamics is organics, plus. It's essentially three things: It's working with plant and animal-based sprays to keep the vineyard healthy, using the biodynamic calendar to do things at the right moment. It's about listening to what's going on in the sky. We all notice the sun, but all the other bodies in the sky also have an impact. Lunatic comes from the fact that the moon does have an effect on us. The final thing is to think of your farm as a whole farm system as a living thing where everything is connected. We can't just look at the vine on its own, like a unit of production. It is a living thing, and it is a vibrant living environment. Caro says that when they bought the farm in 2005, it was conventionally farmed. They started organic farming and in 2008 the wild orchids came back. The systemic fungicides had worked their way out of the soil. Essentially, our soil health was coming back. The mycorrhizae, the fungi growing symbiotically with the roots of the vine, helps them to extend their network, to get more nutrients. However, mycorrhizae will not be there if you're using systemic fungicides. Caro loves France's respect for food and for taking time to enjoy it. There's a tradition in the country where everybody, no matter what they do, is somewhat of a gourmet and knows about food and wine. She thinks it does go back to schools with their three-course lunch when they're two and a half at preschool.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/339.

Bodegas Can Blau In this episode, Rob and Scott review a wine from Spain that is a regular in their cellars and should be in yours known as Can Blau.  So come join us, on The Wine Vault.

Join Adv. Sommelier David Reuss as he is joined by Kaycee Sanders to discuss how to sell the Freemark Abbey blending kits.

What makes vine growing and winemaking so physically demanding? What are the hidden dangers of winemaking that most wine lovers never hear about? Why are some winemakers choosing to label their wines as Vin de France rather than follow strict appellation rules? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific book, Grape Adventures. 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 three people randomly from those who contact me. Good luck!   Highlights How did Oprah Winfrey influence Caro and her husband to follow their dream of owning a vineyard in France? What was behind the decision to leave their corporate jobs for winemaking, which was such a different career? Why did Caro choose Bordeaux and Saussignac in particular? What were the main criteria that Caro and her husband sought when choosing a vineyard? Were there any transferable skills from the corporate IT world that were helpful in running a winery? What was the most surprising hurdle Caro and her husband had to overcome to buy their winery? How does Caro handle the tension between making wines she believes in versus what will pass official approvals or market trends? Why did Chateau Feely want to be classified as Vin De France? How physically demanding is winemaking? What are some of the funniest and most surprising animal-related episodes that have happened at the winery?   Key Takeaways As Caro explains it involves heavy machinery, tractors, attaching things to tractors, moving heavy pipes and other equipment around. Even hand picking grapes is a fairly active sport. Removing the vine shoots or suckers at the base of the vine is a big job and backbreaking. They don't want them to grow because they take nutrients from the grapes. Caro says that many wine lovers don't realize how dangerous winemaking is. There are four killers of wine makers. The first one was asphyxiation by CO2. In the fermentation, CO2 is created. If you don't have a way for it to get out of the closed spaces, you're going to get asphyxiated. The second one is falling from height particularly if a little bit of CO2 has escaped and made you a little lightheaded. The next one is machinery, so horrific things like falling into a harvest trailer. Electrocution because you're working with liquids and high electricity. Caro says that almost all of her wines are labelled Vin de France because she felt that so many of the appellation rules were not about the quality of the wine. She wanted to be free of those unnecessary constraints. For example, one biodynamic winemaker got kicked out of the appellation system because he had weeds under his vines. He handpicks his grapes so it actually doesn't matter if they're weeds under the vines. If you machine pick, the machine will kind of suck up the weeds. Caro would much rather have some weeds than have to use synthetic weed killer. Even when it comes to Saint-Émilion Grand Cru Classé and Premier Grand Cru Classé, some growers got more appellation points for having a parking lot for tour guests than they received for being certified organic.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/338.

Roserock by Domaine Drouhin In this episode, Rob and Scott review a classic Oregon Pinot Noir by a classic Burgundian producer Domaine Drouhin and their Roserock.  So come join us, on The Wine Vault.

How do we make ourselves sound good on the radio? On a scale of 1 to 10, how screwed would we be if our IG DMs ever got leaked? What's our favourite non-American red wine? 

This week, Red Wine & Blue held a virtual event with two inspiring women: Heather Cox Richardson and Representative Jasmine Crockett. More than 45,000 people joined us on Zoom and hundreds of thousands watched the livestream!Heather and Jasmine talked about so much — Project 2025, the power of local organizing, and what it'll take for us to rebuild a healthy United States of America. If you missed the event, you can listen right here!For a transcript of this episode, please email theswppod@redwine.blue. You can learn more about us at www.redwine.blue or follow us on social media! Twitter: @TheSWPpod and @RedWineBlueUSA Instagram: @RedWineBlueUSA Facebook: @RedWineBlueUSA YouTube: @RedWineBlueUSA

Is organic wine better for you, or is this just another marketing tactic keeping you tied to alcohol? Lois finds herself caught between wanting to make healthier choices and falling for the "better for you" wine aisle marketing. In this coaching session with Coach Cole, she explores the cognitive dissonance between knowing alcohol is harmful regardless of its organic status, while still being drawn to the perceived benefits of "healthier" wine options. Through mindful observation and intentional choice-making, Lois discovers how to navigate her evening rituals, experiment with non-alcoholic alternatives, and approach her relationship with alcohol from a place of curiosity rather than judgment. In this episode, Coach Cole and Lois discuss: Navigating the path toward a different relationship with alcohol Exploring the question is organic wine better for you or just clever marketing The cognitive dissonance between knowing alcohol's effects and believing in “healthier” options Using non-alcoholic wines to maintain rituals while changing behavior How our beliefs about alcohol's benefits (creativity, ease, fun) may not match reality The costs of drinking: memory gaps, health impacts, and lost vitality Approaching drinking like a science experiment with intentional awareness Creating a menu of evening ritual choices beyond wine The importance of self-compassion and non-judgment during behavior change Aligning choices with core values of health and vitality Cole Harvey is a certified Naked Mind Senior Coach. For years, he felt lost and used alcohol as a way to cope, until he decided to go alcohol-free and focus on finding his purpose. Through curiosity, self-compassion, and adventure, he transformed his life. As a habit change and mindset coach, Cole helps young men understand themselves, build better habits, and find meaning. Learn more about Coach Cole: https://thisnakedmind.com/coach/cole-harvey/   Related Episodes: EP 709: Dealing with the Effects of Red Wine on Health- Maryanne's Naked Life - https://thisnakedmind.com/ep-709-naked-life-story-maryanne-p/ EP 584: Reader Question – Is red wine good for your heart? - https://thisnakedmind.com/ep-584-reader-question-is-red-wine-good-for-your-heart/ EP 612: Reader Question – How To Avoid Drinking Alcohol in Social Situations - https://thisnakedmind.com/ep-612-reader-question-how-to-avoid-drinking-alcohol-in-social-situations/ EP 274: Reader Question – My biggest obstacle is that I love the taste of wine, I understand I acquired the taste but I still love it!? https://thisnakedmind.com/ep-274-reader-question-my-biggest-obstacle-is-that-i-love-the-taste-of-wine-i-understand-i-acquired-the-taste-but-i-still-love-it/ Ready to take the next step on your journey?  Visit https://learn.thisnakedmind.com/podcast-resources for free resources, programs, and more. Until next week, stay curious!

It's a powerful biological response that has preserved our species for millennia. But now it may be keeping us from pursuing strategies that would improve the environment, the economy, even our own health. So is it time to dial down our disgust reflex?  You can help fix things — as Stephen Dubner does in this 2021 episode — by chowing down on some delicious insects. SOURCES:Paul Rozin, professor of psychology at the University of Pennsylvania.Val Curtis, late disgustologist at the London School of Hygiene and Tropical Medicine.Sandro Ambuehl, economist at the University of Zurich.Emily Kimmins, R&D lead for the sensory and consumer-science team for Kraft Heinz.Iliana Sermeno, former chef at The Black Ant. RESOURCES:“Stink Bugs Could Add Cilantro Flavor to Red Wine,” by Alex Berezow (Live Science, 2017).“Edible insects: Future Prospects for Food and Feed Security,” by the F.A.O. (United Nations, 2013).“I Hate to Break it to You, but You Already Eat Bugs,” by Kyle Hill (Scientific American, 2013).“Five Banned Foods and One That Maybe Should Be,” by Leah Binkovitz (Smithsonian Magazine, 2012).“Effects of Different Types of Antismoking Ads on Reducing Disparities in Smoking Cessation Among Socioeconomic Subgroups,” by Sarah J. Durkin, Lois Biener, and Melanie A. Wakefield (American Journal of Public Health, 2009).“Flesh Trade,” by Stephen Dubner and Steven Levitt (The New York Times, 2006).“Feeding Poultry Litter to Beef Cattle,” by Jay Daniel and K.C. Olson (University of Missouri, 2005). EXTRAS:"Why Does Everyone Hate Rats?" by Freakonomics Radio (2025).