Podcasts about Red wine

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.

***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.

In this first episode of a very special Connected By Water series, we're on location at the 2025 4th Annual Star brite Project SeaSafe Clean Water Collective event, held at the Old Fish House Bar & Grill in Grant-Valkaria, Florida. Our guest is Star brite's Conservation Director, Cory Redwine, who is at the forefront of this monumental conservation effort. Cory's leadership and unwavering dedication to preserving and restoring Florida's natural resources have made her a key figure in the fight to protect our fisheries and coastal ecosystems. At this year's event, the conservation efforts were nothing short of extraordinary. With the help of the local volunteer community and the Project SeaSafe crew, hundreds of new mangrove bombs were made and planted to help rebuild vital coastal habitats, and in a groundbreaking move, four million clams were released into the Indian River via drone, a revolutionary step in ecological restoration. Throughout the episode, Cory shares the passion behind these projects and offers insights into the hard work and collaborations that go into protecting Florida's waterways. The event also drew celebrities and influencers from the Florida fishing community, all coming together to celebrate and support conservation. Join us for a look at the incredible work being done, and the people who are making it happen, in this inspiring episode of the Connected By Water Podcast. It's a celebration of community, conservation, and a collective effort to make a lasting impact on Florida's waters and wildlife. • The Connected By Water Podcast is Fueled by Papa's Pilar Rum and Protected by Star brite • @connectedbywater @starbrite @seawardsystems @partsvu @olukai @linkgenie • #connectedbywater #papaspilar #starbrite #TeamDoGooder #ProjectSeaSafe #olukai #seawardsystems #partsvu #linkgenie #podcast #floridapodcast #IndianRiverLagoon #clams #cleanwater #mangroves #conservation #SaveFlorida #longlivetheeverglades #dfriel #dfrielart Learn more about your ad choices. Visit megaphone.fm/adchoices

https://www.whisky.de/p.php?id=ABERF18SV Nosing 05:03 Wir verkosten den Aberfeldy Sangiovese Red Wine Cask Finish 18 Jahre. Dieser 18-jährige reifte zunächst in ehemaligen First Fill Bourbonfässern und erhielt anschließend ein 12-monatiges Finish in Sangiovese Rotweinfässern. Sangiovese ist eine der wichtigsten roten Rebsorten in Italien, die für elegante und kraftvolle Rotweine steht. ► Aberfeldy Brennereibesichtigung: https://youtu.be/ItC2Ggr7DgM ► Aberfeldy Playlist: https://www.youtube.com/playlist?list=PL650B6F228EBC5A29 ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

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.

Cover Picture = Angela Huckabee @ the.carnivore.cutie - Springdale, AR, USTIME STAMPS:00:55 About Mary Roberts IG @ ketomary71/ foodfreedomwithmary.com05:00 Mary's JOURNALING & MEDITATION practices!08:15 The FIVE STAGES OF GRIEF: how the self-improvement benefits of an ancestral way of living enable the person recovering to reach the “acceptance” phase of overcoming a tragedy. 10:05 The stages are 1) denial 2) anger 3) bargaining 4) depression 5) acceptance. Grief is not linear and it can take years to each acceptance which is the ultimate end goal. 21:00 GATEWAY DRUGS - recreational and food related - what to watch out for and when to call yourself out for rationalizing poor choices. 26:00 Casey Aikens, from Boise, ID USA - “Since she focuses on healing from food addiction, does she advocate food substitutions, such as keto desserts, or artificially sweetened beverages? Does she recommend any products, such as protein or exogenous ketones, or electrolytes that are artificially flavored/sweetened?”28:00 Benefits I've experienced eating beef heart every day for a month!29:00 Reviews of the new TALLOW KETO BRICKS!32:00 Marilyn, from Vancouver, WA USA - questions about RED WINE and GRAINS. 36:00 Stef, from Vassalboro ME, USA - questions around coffee and caffeine. 39:00 Marisa @ the.hardcore.carnivore - Orlando, FL, USA - questions / advice on STEVIA & other artificial sweeteners. 41:09 Jasmin Wiese @ pom_ponyo - Ferntree Gully, VIC, AUS - questions / advice on COFFEE & CAFFEINE. 43:00 All of the best NATURAL WAYS to acquire your DOPAMINE FIX if you're quitting drugs and/or poor food choices!45:00 L.I.S.S. - Robyn Miller - Marion, KS, USA @ roby_s22 & bad coach callout! 48:30 When is INTUITIVE EATING dangerous?! When to track, and when not to track. 53:19 Examples of NON-SCALE VICTORIES. 56:41 A typical day of eating in the life of Mary Roberts!01:04:05 How much do you weigh - does it really matter? Here's how to guage your progress without having to step on the scale every day :)01:09:30 LONVERA Grass Fed Beef Liver Supplement link: https://lonvera.com/?ref=coltmilton / Code “COLT20” saves you 20% on your purchase

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? 

Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? Why are the younger generations of wine drinkers choosing Rosé over red? Is the Rosé boom just a trend, or is its popularity here to stay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg & Jens Honoré, who co-published the Rose Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What are the main differences between wines from Domaine Tempier and Domaine Ott? What makes some Rosé wines better for aging than others? How did Gerard Bertrand's background influence his winemaking style? Which Provençal cuisine dishes pair best with the Rosé wines? Why do so many celebrities who come to the wine world choose to make Rosé? Which celebrity wines are worth buying? How has social media impacted the Rosé Revolution? What does the future look like for Rosé's popularity? Why have more men started drinking Rosé? Which wine regions should wine lovers visit to immerse themselves in the world of Rosé?   Key Takeaways Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? As Rasmus and Jens explain, Rosé is much easier to embrace for a broad audience. Rosé has a lot of lovers, but they don't have any enemies. So you can be a serious musician, a rocker, a pop star, and embrace Rosé. When you're just a celebrity and not a winemaker it's way more bankable and easier to market. We tried a lot of those wines and I'll tell you, some of them are pretty good, big bang for the buck. Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Why are the younger generations of wine drinkers choosing Rosé over red? Rasmus and Jens observe that young people don't drink much red wine, but they drink a lot of white wine and Rosé because it's kind of like a celebratory wine. It's become a wine you kind of gather around. You don't disagree about it. You can't be talked down to if you don't know the terroir, the grapes etc. If it's endorsed by a rapper or rock music or whatever, it enhances that experience. Is the Rosé boom just a trend or is its popularity here to stay? Rasmus and Jens believe that Rosé has established itself as a third wine category. We'll still see the quality improve and higher price points. In France, 3 out of 10 bottles are Rosé, globally, it's about one out of 10. They are seeing a trend of Rosé taking market share from red wine whereas white wine is stable.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/337.

How did Rosé get a bad reputation as not being a “real” wine? How did Marcel Ott revolutionize the world of Rosé wine? Why is Grenache a popular grape for making trendy pale Rosés? How do Rosé's beautiful bottles both help and hurt its reputation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg and Jens Honoré, the author and photographer, respectively, who have published Rosé Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How did Jens and Rasmus develop a love for Rosé? What does Rasmus find most satisfying about owning a vineyard? Why did Jens and Rasmus want to produce their book independently? Why did Jens choose to photograph the winemakers in black and white, using an analog camera? What was the most challenging aspect of writing Rosé Revolution? Why was Marcel Ott's pioneering decision to treat Rosé as a wine in its own right so radical in 1912? Why did Rosé have such a bad reputation? What makes Grenache such a good grape to make Rosé? Are there benefits to the shape of the iconic Domain Ott bottles? What are some of the wildest bottle Rosé designs Jens found in researching Rosé Revolution? Why does Rasmus believe we'll see more Rosé being sold in brown bottles in the future? What role do ultra-premium Rosés play in the market? Beyond great quality, what factors have made Whispering Angel so successful?   Key Takeaways Rosé wine is made from red wine grapes, and it's the skin that gives color and tannin to the wine. If you let the wine ferment with the skin, you end up with a red wine. Rosé wine was produced as an afterthought, rather than with the intention to make it. This is part of why Rosé has had a bad reputation because it's been considered a byproduct. Marcel Ott was fascinated by Rosé wine because he thought that this was a wine that had the taste of the grapes most precisely. Marcel Ott was the first one to choose the variety of grapes that gave the best Rosé, to position the vineyards in the best possible way to make good Rosé and to choose the harvest time with the ambition to make the best possible Rosé. Grenache is a grape with thin skins and very little pigment so it brings little color to the wine. This is the kind of Rosé wine that is the most trendy these years. It's pale, dry, crisp wine, what we call the Provence style. But also, Grenache has this natural sweetness that applies well to the Rosé wine category as well. Rosé, with its beautiful colour in a transparent, creatively designed bottle, looks great on the shelves in the liquor store. It looks good on Instagram. And I think this is a part of the popularity of Rosé. At the same time, it's also a reason why the bad reputation of Rosé wine remains with some of the wine establishment. At the same time, it's much easier to recycle brown glass than clear glass.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/336.

Torbreck Vintners "The Steading" In this episode, Rob and Scott review a GSM blend from Barossa Valley in Australia by Torbreck Vintners known as The Steading. So come join us, on The Wine Vault.  

The Durango Wine Experience took place over the last weekend of April. Hosted by the Community Foundation serving Southwest Colorado, the event raised funds to support 10 local nonprofits. By Sadie Smith.  Watch this story at www.durangolocal.news/newsstories/durango-wine-experience-pairs-sips-with-support  This story is sponsored by M&R Plumbing and Payroll Department.  Support the show

Choice Classic Radio presents Escape, which aired from 1947 to 1954. Today we bring to you the episode titled “Red Wine.” Please consider supporting our show by becoming a patron at http://choiceclassicradio.com We hope you enjoy the show!

In this episode of The Moss Report, Ben Moss sits down with Dr. Ralph Moss to explore the science of resveratrol, a powerful plant compound found in these two everyday foods. Discover why low doses may be more effective than you think, how synergy between natural compounds supports health, and what the latest research says about cancer stem cells. Listen now and pour yourself a glass of insight. “Fill up that self-help space with scientifically documented ways to reduce your cancer risk.” – Dr. Ralph W. Moss

Why are major Champagne houses, like Taittinger and Pommery, spending millions of dollars to buy and plant vineyards in England? How did Brexit reshape the English wine industry, from barrels to picking grapes? Why does visiting the English wine country feel like uncovering a hidden secret? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. 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 Is England's greatest wine yet to be discovered? What makes Peter Hall of Breaky Bottom such a memorable and inspirational person? What is it like to visit English wine regions as a tourist? How can you make the most out of a trip to London as a wine lover? What was the most surprising historical tidbit about English wine that Henry uncovered while researching? Which significant milestones have signalled the improved quality of English wine in the past 20 years? What makes English winemakers different from those from other regions? If English wine is such a precarious venture, why have champagne houses like Tattinger and Pommery chosen to plant in England? How did Brexit impact English winemakers? What's the biggest risk to the English wine industry?   Key Takeaways Henry observes that Champagne is warming up and the concern is that eventually the grapes might not have enough acidity, so they're hedging their bets. He also thinks they are entrepreneurial. If you could bring your expertise and get it to work and make a great, great wine - which is what they're interested in - then, why not? Brexit had a big impact on the English wine industry. There was a hell of a lot of upheaval, but I think generally the industry has adjusted and worked out how they can bring things in. The cost, obviously, has gone into the wines, and we probably have to pay more. But I think all the problems have already been dealt with. It's all kind of factored in. Southern England, especially in the spring and summer, Henry says, is breathtakingly beautiful in a way that no other country is. There are beautiful little villages and hills and churches. It can be quite incongruous sometimes seeing the vines, especially if on a cold day when you'd expect to see horses and apple trees. Wine tourism is quite in its infancy at the moment, but it's coming on strongly. A lot of wineries have realized that you can sell tourists wine without anyone taking a cut. So they're beginning to take it a lot more seriously… have restaurants on site, really good tour guides. The potential is massive because most of the vineyards are within an hour and a half of London.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/335.

Podere Sapaio "Volpolo" Bolgheri In this episode, Rob and Scott review a stunning wine from the always stunning Bolgheri region in Italy by Podere Sapaio and their Volpolo. So come join us, on The Wine Vault.

Is chalky soil really the secret to great English wine—or just clever marketing? What makes it so difficult for English wine to break into the North American market? Is it time for a classified system of English wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of the award-winning book Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. 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 Henry become a wine critic for The Lady, a women's magazine? What was it light to interview wine pioneer Stuart Moss? How did Henry's skepticism about biodynamics nearly cause a problem with Gérard Bertrand? What inspired Henry to write Empire of Booze? What was the most surprising thing Henry learned while researching the book? How did Henry's first experience of English wine go? What unusual vineyard experience totally changed his perception? How much wine does England produce? Where are the main wine regions in England? Are the benefits of the chalky soils in certain parts of England overrated? Is it time for a classified system of English wine?   Key Takeaways We always hear about the chalk or the White Cliffs of Dover. Do you think that has an influence or is it overrated? Henry thinks it is overrated and it was the story that sold. It was a good marketing angle, and they thought that it was the best place. He thinks almost everything else is more important than whether it's chalk or clay, and once you've got everything else right, then you can argue about that. Henry observes that selling to Canada and the US is quite complicated. If you sell to Japan, you can get just one person to import it. Whereas in North America you have complicated systems by state and province. You need somebody on the ground selling. Plus, Nova Scotia makes a similar style of sparkling wines. California has some pretty good sparkling wines. And then once the English bubblies land in the market, the price is pretty much the same as Champagne. Why would you unless you wanted something quite unusual, right? Henry says that there is now a PDO, or Protected Designation of Origin, a European geographical indication for one county, which is Sussex. But it's really too early for it, because they've only been making quality wine there for 30 years. The appellation contrôlée is, ideally, codifying hundreds of years of tradition. Plus, a lot of producers buy from different counties. So Nyetimber will have vineyards in Kent and Sussex and Hampshire. So that makes a nonsense of it. And also, there's sort of bits of Sussex that are very much like Kent, so you so there's no point drawing a line where the old county barrier is. It's like, it'd be like, sort of cutting the Médoc in half. It doesn't really make any sense. I think the only place where it makes sense is Essex, because you've got the soil.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/334.

Bedrock Wine Co. In this episode, Rob and Scott review a beauty of Syrah from Sonoma by Bedrock Wine Co.  So come join us, on The Wine Vault.

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

How can a vineyard disaster become an unexpected opportunity to innovate? How does storytelling transform wine marketing? What innovative pairings go beyond red wine and red meat? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 Are you ever too old to start over? How do we build resilience as we get older? How did Sally's harsh initiation with the 2017 frost in Bordeaux shape her approach to winemaking? Why did Sally decide not to pursue organic certification? How did it feel to present Sally's first wine in 2018 at Bordeaux's En Primeur? Which aspects of the story does Sally hope critics understand beyond what's in the glass? Beyond scores and medals, what forms of recognition have been most meaningful to Sally as a winemaker? What was it like to be sworn into the Confrérie des Gentilshommes de Fronsac? What was the steepest learning curve in selling a physical product like wine? How has Sally found creative ways to market and sell Château George 7? Why should you incorporate storytelling in marketing wine? How did Sally pivot to minimize the negative impact of COVID on the winery? What are some unusual pairings between vegetarian dishes and red wines? How do you know when it's time to move on from something you've built? What goals would Sally like to accomplish before selling the winery?   Key Takeaways As Sally shares, she was still living in the southeast of France when the previous owner of her vineyard rang to tell her that the frost had destroyed everything. While now we have barrel rooms and we have thermoregulation, we made a decent wine and that proved the process. That was a good example of how in midlife we can look at something that looks really bad, something that's happened, and actually turn around and make something good out of it. Sally says that when she hosts wine tastings, she always talks about the occasions when they're going to drink the wine: I think there's one thing in marketing where you profile the customer but I think with wine, often it's around the occasion and what you're eating and who's over and so on. That's how we drink wine. We drink it for occasions. Sally observes that when we look at the back of most red wine bottles, especially from Bordeaux, it says drink with red meat: I thought, well, that's not really helpful. I have a very close friend, Wendy Narby, she and I sat down and said, red wine goes fabulously with veggie dishes and so we've done it as a passion project where we talk about how to pair plant-based food with different Bordeaux wines.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/333.

The Billy & Lisa crew cover a whole bunch of topics during today's show including Coachella, the master's and a red wine incident! Listen to Billy & Lisa weekdays from 6-10AM on Kiss 108!

Tenuta Sette Cieli Yantra In this episode, Rob and Scott try a Bordeaux style blend from Tuscany by Tenuta Sette Cieli known as Yantra.  So come join us, on The Wine Vault.

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!

What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? What if the only thing holding you back from a fresh start, a new project or a major life change is you? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 Which pivotal moment sparked Sally's interest in learning more about wine? What was Sally's career before wine? Why did she decide to transition into a wine career at 52? How is Make The Midlife Move different from other books of the genre? What was the most surprising insight Sally discovered while writing her book? What was the most challenging part of writing Make The Midlife Move? Where is Bordeaux, and specifically Fronsac, geographically located? Why has Fronsac often been overlooked in favour of more well-known regions? What made Sally choose Fronsac when deciding to start winemaking? What's the story behind Sally's winery's name, Château George 7? How did Sally overcome the issue of magnum bottles with no capsules to fit? What was Sally's most humbling moment in her winemaking career? Which unexpected challenges does Sally wish someone had warned her about in the early days? Why did Sally decide to expand into making white wine? What can you do to manage feelings of impostor syndrome?   Key Takeaways What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? Sally notes that she didn't realize just how much bureaucracy there was in France with the customs system and appellation rules around winemaking. There's a lot of rules which are good, but, there were so many rules. She also didn't really think through how long it takes to make a wine. So it's quite a long time that you're financing everything before you can actually start earning money. How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? Fronsac had the first wines that were produced and went up to the Royal Court of Versailles, but as time went by, areas like Saint-Émilion overtook Fronsac in terms of notoriety. When the climate was a little bit cooler as well, some of the wines tended to be a little bit more rustic, maybe not quite as ripe or as elegant as they could be.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/332.

SKY HIGH PODCAST #105 RED WINE CHOCOLATE + ENERGY TRANSFER + IT'S JUST BUSINESS MARQUES WASHINGTON W/ RYANTHERIVAC   Full Episodes of the SKYHIGH Podcast: YOUTUBE.COM/@ERTH2WHOEVR Full Episodes of the FOOD JUNKIE RADIO: YOUTUBE.COM/@NOMS_TV Full Episodes of the E2W CLIPS: YOUTUBE.COM/@E2WCLIPS #SKYHIGHPOD​​​​​​​​​​​ #ERTH2WHOEVR​​​​​​ #NOMSTV

Hentley Farm "Villain and Vixen" Barossa Grenache In this episode, Rob and Scott drink an unusual wine from a relatively unknown winery, Hentley Farm and their Villain and Vixen Barossa Grenache.  So come join us, on The Wine Vault. 

How does oak aging change wine and whisky flavour, colour and texture? What do glass, gears, and automatons have to do with the invention of distillation? Why is yeast such an essential tool in scientific research and wine production, especially in the face of climate change? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What are some of the traits that new yeasts are being developed for? Why does sugar deserve the title of most important molecule in the world? How is human saliva used in the production of Chicha, one of the oldest types of alcoholic beverage? What is microbial terroir and how does it affect the flavour profile of fermented drinks? Why does Adam describe distillation as the apotheosis of human life on Earth? How does the process of distillation work? What is the most important thing we can learn from the alchemists? Is the shape of a distillation still important to the process? What's happening to spirits while they're aging in barrels? Have there been successful innovations to age wine and spirits more quickly? Why do some people lose their sense of smell after a concussion?   Key Takeaways When you're drinking whisky, and it's that beautiful amber color, that's all from the wood. It's completely clear when it goes into a barrel and it's brown when it comes out. So color is part of what changes, and all those flavours. In the process of aging, as the temperature goes up and down, the pores in the wood open and close. As they open, the liquid gets drawn into that layer inside of the wood, and then gets pushed back out. So there's this kind of back-and-forth process, which is why so many of the experimental attempts to accelerate the aging process use heat to try to cycle it faster. Distillation was developed in the first two to 300 years of the Common Era. People were starting to transform naturally occurring phenomena into a technology that could exist in a temple or in the home. Distillation is one of those technologies, along with a lot of automatons and the simple machines, gears, screws and the steam engines. Yeasts are a workhorse organism in laboratories because it's very easy to change their traits and genetics. They share DNA with each other, and when they grow, they mutate very quickly. Generation to generation change. So you can use classic animal or microbial husbandry techniques to change them as well. This can become especially important as climate change changes the regions that are important to wine.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/331.

Matt Dees is the winemaker at JONATA, The Hilt, and The Paring, wineries which are located in California's Santa Barbara County.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to this week's Friday Review where we'll be covering the very best of the week including reviewing these topics:     At-Home Sleep Apnea Test (product review) The Way of The Peaceful Warrior (book review) White vs. Red Wine & Cancer (research) AI & Robotic Prosthetics (research)     For all the details tune into today's Cabral Concept 3339 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3339 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

It's all starting to converge for The High Republic as Keeve, Sskeer and the others take care of business on Naboo and head with great haste to Eriadu to help out the team there as The High Republic -- Fear of the Jedi #2 (of 5) meshes with the story in Dark Horse's The High Republic Adventures.In The Rise of Skywalker #2 (of 5), we get a deeper look into what's driving Kylo Ren and Rey as they clash with each other, with Chewie a casualty (or is he?)Comics Discussed This Week:The Rise of Skywalker adaptation #2 (of 5)The High Republic -- Fear of the Jedi #2 (of 5)Star Wars Comics New to Marvel Unlimited This Week:Ahsoka #6 (of 8)Ewoks #3 (of 4)News: Check out the Facebook page for a link to an interview with Alex Segura, along with a few unlettered pages from May 7's Star Wars (Vol. 4) #1.Dark Horse will publish the four-issue Tides of Terror mini-series under the Hyperspace Stories banner starting in July. It's by George Mann, Luis Morocho, LeBeau Underwood, Michael Atiyeh and Comicraft and focuses on Kit Fisto. .In addition to the new Doctor Aphra series -- Chaos Agent -- that begins in June, December sees the publication of "Doctor Aphra -- Friends and Enemies" omnibus. It collects issues 26-40 of the second Aphra series, the five-issue Sana Starros mini-series and the Aphra story from 2023's Revelations one-shot.Upcoming Star Wars comics, graphic novels and omnibuses:April 2 _ The Bad Batch — Ghost Agents #2 (of 5)April 8 _ The High Republic: Edge of Balance: PremonitionApril 9 _ Star Wars (1977) #1 Facsimile Edition (New Printing), Jedi Knights #2April 16 _ The High Republic Adventures Phase III #17, Legacy of Vader #3April 22 _ The High Republic -- Edge of Balance (Vol. 4), Echoes of Fear TPB (Collects 1-4)April 29 _ Star Wars: Ahsoka — Season One TPB (Collects 1-8), Crash Zone TPB (Collects Crash Landing, Crash and Burn and the 2025 The High Republic Adventures Phase III Annual), Crimson Reign Omnibus (Collects 1-5, Star Wars 19-25, Bounty Hunters 18-24, Darth Vader 18-24 and Doctor Aphra 16-21)April 30 _ The High Republic Adventures Phase III -- The Battle of Eriadu One-Shot, The High Republic -- Fear of the Jedi #3 (of 5), The Rise of Skywalker Adaptation #3 (of 5), Codebreaker #1 (of 5)May 3 _ Star Wars Free Comic Book Day #1, Star Wars: Young Jedi Adventures Free Comic Book Day #1May 6 _ Darth Maul: Black, White & Red Treasury Editions (Collects 1-4)May 7 _ Star Wars (Vol. IV) #1, The Bad Batch -- Ghost Agents #3 (of 5)May 14 _ The High Republic Adventures Phase III #18, Jedi Knights #3May 20 _ The High Republic Adventures Phase III Vol. 3 TPB (Collects 11-13, Wedding Spectacular One-Shot)May 21 _Legacy of Vader #4, The High Republic — Fear of the Jedi #4 (of 5)May 28 _ The Rise of Skywalker Adaptation #4 (of 5)June 3 _ The Battle of Jakku TPB (Collects Insurgency Rising 1-4,  Republic Under Seige 1-4, Last Stand 1-4)June 4 _ Codebreaker #2 (of 5), The Bad Batch -- Ghost Agents #4 (of 5), Jedi Knights #4, The High Republic -- Fear of the Jedi #5 (of 5)June 11 _ The High Republic Adventures Phase III #19, Star Wars #2, The Rise of Skywalker adaptation #5 (of 5)June 17 _ Star Wars Legends: The Rebellion Omnibus Vol. 3 (Collects Star Wars: Shadow Stalker (1997) 1, Star Wars: Rebel Heist (2014) 1-4, Star Wars: A Valentine Story (2003) 1, Classic Star Wars: The Empire Strikes Back (1994) 1-2, Star Wars: Shadows of the Empire (1996) 1-6, Star Wars: Shadows of the Empire Mini-comic (1996) 1-2, Star Wars: Tales From Mos Eisley (1996) 1, Star Wars: The Bounty Hunters – Scoundrel's Wages (1999) 1, Classic Star Wars: Return of the Jedi (1994) 1-2, Star Wars: Tag & Bink Are Dead (2001) 2, Star Wars: Tag & Bink II (2006) 1, Sergio Aragones Stomps Star Wars (2000) 1, Star Wars Infinities: The Empire Strikes Back (2002) 1-4, Star Wars Infinities: Return of the Jedi (2003) 1-4; material from Star Wars Kids (1997) 12; Star Wars Visionaries (2005); Star Wars Tales (1999) 2, 4-8, 10, 12, 15-17, 20)June 18 _ Doctor Aphra -- Chaos Agent #1June 24 _ Star Wars Modern Era Epic Collection: Yoda's Secret War (Collects Star Wars 15-30, Annual 1-2); June 25 _ The High Republic Adventures Phase III #20, Legacy of Vader #5July 1 _ Dispatches From the Occlusion Zone TPB (Collects 1-4)July 2 _ Jedi Knights #5, The Bad Batch -- Ghost Agents #5 (of 5)July 8 _ Ewoks TPB (Collects 1-4)July 22 _ Star Wars Modern Era Epic Collection: Yoda's War (Collects Star Wars 15-30, Annual 1, 2)Aug. 5 _ Star Wars: Visions Treasury Edition (Collects Visions: Peach Momoko, Visions: Takeshi Okazaki and material from Darth Vader: Black, White & Red #1)Aug. 6 _ Jedi Knights #6Aug. 19 _ The High Republic Adventures Phase III TPB Vol. 4 (Collects 14-16, Battle of Eriadu one-shot)Aug. 26 _ Star Wars: Kanan Modern Era Epic Collection (Collects 1-12)Sept. 9 _ Jedi Knights #7Oct. 7 _ Legacy of Vader Vol. 1 TPB (Collects 1-6)Oct. 14 _ The High Republic -- Fear of the Jedi TPB (Collects 1-5)Oct. 21 _ The Rise of Skywalker Adaptation TPB (Collects 1-5); Star Wars Legends: The Old Republic Omnibus Vol. 2 (Collects The Old Republic (2010) 1-6, The Old Republic - The Lost Suns 1-5, Lost Tribe of the Sith - Spiral 1-5, Knight Errant 1-5, Knight Errant - Deluge 1-5, Knight Errant - Escape 1-5, Jedi vs. Sith 1-6; material from Star Wars Tales 16-17, 24; Star Wars Visionaries)Oct. 28 _ The High Republic Adventures Phase III Vol. 5 TPB (Collects 17-20), Hyperspace Stories: The Bad Batch - Ghost Agents TPB (Collects 1-5)Nov. 4 _ Jedi Knights Vol. 1 TPB (Collects 1-5)Nov. 25 _ Star Wars: Darth Vader Modern Era Epic Collection: Vader Down (Collects 13-25, Star Wars 13-14 and Vader Down #1)Dec. 2 _ Dec. 2 _ Star Wars: Doctor Aphra — Friends and Enemies Omnibus (Collects 26-40, Sana Starros 1-5, Aphra Story From Revelations (2023) one-shot)Dec. 9 _ Codebreaker TPB (Collects 1-4)

Join Master of Wine Mollie Battenhouse as she interviews Pedro Fernandez from Amorim Cork on all things wine corks.

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).

We knew it was coming, but it's still hard to believe that this is our last episode of The Suburban Women Problem. We have appreciated this community of listeners so much over the past 4 years, and we're so grateful to Jasmine, Rachel and Amanda for continuing to bring their whole selves to 5 seasons of great conversations.This week, RWB founder Katie Paris sends us off - but she's also here to share a little bit about what's coming next! Red Wine & Blue's work is more important than ever in this difficult political time, and we've been hearing two things from our community: women have questions, and we're burned out. Starting next week, we'll run a series of short shareable episodes called "Okay But Why," where we answer some of the questions we've been hearing. Katie also teased a show we'll be producing later this spring about political burnout. The struggle is real and we want to meet our listeners where they're at!So don't go anywhere - unlike many federal departments right now, you will not have an interruption in service! And if you have any questions or thoughts about what podcasts might help you right now, please feel free to reach out.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

In case you haven't heard, The Suburban Women Problem is wrapping up next week to make way for new podcasts out of Red Wine & Blue. As the producer of the podcast, I'm so grateful to Rachel, Jasmine and Amanda for 4 years of great conversations, and to you, our listeners, for joining us on this journey.All endings are sad, but I want to assure everyone that this really isn't good-bye. We're developing new podcasts to meet the moment and we can't wait to share them with you.But for this week, I wanted to give The Suburban Women Problem the celebration it deserves. Every day, I'll be reposting old episodes that were particularly meaningful for us – and, I hope, for you too. I'm starting with our very first regular episode, Season 1 Episode 2, where we talked to Jamie Jara, the mom of a trans daughter, along with the delightful Chasten Buttigieg. It's amazing how far we've come, and yet how much we're still dealing with these very same issues.There's one interpretation of this episode that's awfully depressing. Trump is president again, and people in the LGBTQ community– especially trans kids – are under attack more than ever. But it's important to say this too. Four years later, Jamie Jara and her daughter Dempsey are thriving. Dempsey dreams of becoming of an actress and actually appeared in the HBO show We're Here and was even on stage at the 2023 GLAAD Awards to help accept an award for the show.And Chasten Buttigieg is thriving too! He's continued to publish books and even better, he and Pete become parents of twins.The political landscape may be grim, but they cannot take our joy. And that itself is an act of resistance.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