Podcasts about Retsina

In today's episode you will learn about the Greek carnival season and Clean Monday! Emily and Danae will first engage in a conversation organising Tsiknopempti's grill and then will explain various traditions regarding the period before the Lent.E: Εμ Δανάη, πλησιάζουν οι Απόκριες και πρέπει να οργανωθούμε! Τι λες να κάνουμε την Τσικνοπέμπτη; / Well, Danai, Carnival is approaching and we need to get organised! What do you think we should do on Tsiknopempti?D: Σκεφτόμουν, όπως κάθε χρόνο, να μαζευτούμε σπίτι και να ψήσουμε στην αυλή. Θα πάρω τα κρέατα από την Τετάρτη και θα μπορούμε να στήσουμε την ψησταριά από νωρίς. / I was thinking, like every year, we should gather at my place and grill in the yard. I'll get the meat on Wednesday so we can set up the barbecue early.E: Τέλεια! Εγώ θα φέρω τα ποτά τότε. Ρετσίνα, κρασί και κανένα αναψυκτικό. Α! Θα φέρω και τις πίτες. Πόσοι πιστεύεις θα είμαστε; / Perfect! I'll bring the drinks then. Retsina, wine, and some soft drinks. Oh! I'll also bring the pies. How many do you think we'll be?D: Ωραία! Λογικά θα είμαστε γύρω στα 10-15 άτομα. / Nice! We'll probably be around 10-15 people.E: Ο Κώστας θα ψήσει και στο μαγαζί; / Will Kostas be grilling at the shop too?D: Εννοείται! Έχουν κανονίσει με τα άλλα μαγαζιά της γειτονιάς και θα στήσουν μία μεγάλη ψησταριά όλοι μαζί. Θα έχουν και Dj, οπότε θα κρατήσουν το πάρτυ όλο το βράδυ. / Of course! They've arranged with the other shops in the neighborhood, and they'll set up a big barbecue together. They'll also have a DJ, so the party will go all nightE: Τέλεια, οπότε αφού φάμε στο σπίτι σου, μπορούμε να κατέβουμε στο κέντρο για το πάρτυ. / Great, so after we eat at your place, we can head down to the center for the party.D: Ωραία ιδέα! Τι λες να ντυθείς φέτος; / Great idea! What do you think you'll dress up as this year?E: Σκεφτόμουν να ντυθώ πιλότος. Εσύ; / I was thinking of dressing up as a pilot. What about you?D: Φέτος λέω να ντυθώ μέλισσα. Έχεις κανονίσει τίποτα για Καθαρά Δευτέρα; / This year, I think I'll go as a bee. Have you planned anything for Clean Monday?E: Θα πάμε στο βουνό με την οικογένειά μου για πικ νικ. Θα φτιάξω ταραμοσαλάτα και ντολμαδάκια. Θα πάρω και λαγάνα, ελιές και ίσως κανένα ψάρι ή θαλασσινά. Θες να έρθεις μαζί μας; / We're going to the mountain with my family for a picnic. I'll make taramosalata and dolmades. I'll bring lagana bread, olives, and maybe some fish or seafood. Do you want to join us?D: Ναι, θέλω! Θα φέρω τον χαρταετό και θα φτιάξω μελιτζανοσαλάτα. Πώς σου φαίνεται; / Yes, I'd love to! I'll bring the kite and make eggplant salad. How does that sound?E: Τέλειο. Την ξέχασα την μελιτζανοσαλάτα. Επομένως κανονίστηκε. Τσικνοπέμπτη θα τσικνίσουμε σπίτι σου και Καθαρά Δευτέρα στο Σέιχ Σου. / Perfect. I totally forgot about the eggplant salad. So, it's settled. On Tsiknopempti, we'll grill at your place, and on Clean Monday, we'll be at Seih Sou.D: Ωραία. Άντε και Καλά Κούλουμα! / Nice. Well, Happy Carnival and Happy Clean Monday!Check out our Instagram @greek_lang_experts or visit our website for our upcoming⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Greek classes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!This summer learn Greek while enjoying your vacation! Visit the⁠FABulousGreece⁠ website for a fun retreat in Nafpaktos, Greece.If you enjoyed this episode please rate our podcast and leave a comment!

Diversos vinhos fizeram parte da história, mas você já ouviu falar dos Retsina? Esse vinho milenar carrega uma herança única e encanta apreciadores há séculos com seu sabor distinto. Entenda mais sobre ele, aqui, no canal da Revista ADEGA.Link da matéria completa: https://revistaadega.uol.com.br/artigo/conheca-a-tradicao-dos-vinhos-retsina-a-bebida-que-encanta-paladares-ha-seculos.htmlCanal do YouTube: www.youtube.com/@Revista-AdegaSite Revista: https://revistaadega.uol.com.br/Instagram: www.instagram.com/revistaadegaClube de Vinhos: https://www.clubeadega.com.br/Loja Online: https://www.adegaonline.com.br/Narração e montagem: Adalberto F. Piotto Filho

What are some of the significant contributions that Greece has made to the world of wine? How does the Greek volcanic island of Santorini produce wines of stunning depth and freshness at the same time? How are Greek wines shifting the perspective on what's possible for warm climate wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine Konstantinos Lazarakis. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of his terrific book, The Wines of Greece. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some of the significant contributions to wine made in Greece? What are some of the unique and complex terroirs found in Greece for wine production? How do Santorini's wines achieve both incredible depth and freshness? What are the hallmark characteristics of Assyrtiko grapes, and how does the wine pair with food? How does the tasting experience of Moschofilero compare with that of Assyrtiko? What should you know about Greece's flagship red grapes, Agiorgitiko and Xinomavro? Which regions are a must-try in your exploration of Greek wines? How was Retsina developed, and why does Konstantinos think it's one of the greatest hopes for the Greek wine industry? How did the Greek financial crisis impact and improve the Greek wine industry? What are some of the opportunities and challenges in the future of Greek wines?   Key Takeaways As Konstantinos observes, Greece was not the first to make wine or even the first to have a God that is dedicated to wine, but we did a lot of things for the first time: the first appellations or regions, sommeliers, wine writers and tastings. For the Greek symposia, the whole format of consuming wine was essential in making sure that symposia were an amazing celebration of the human intellect, and the bringing together of ideas. Konstantinos explains that because Santorini is a volcanic island it has a young soil that's coarse. The vines grow on their own roots, but above ground, it's very windy, extremely hot, so the vines have to kept low on ground to capture a little humidity and be protected from the wind. They trained these vines as baskets by weaving the vine canes over years. Everything that is on the periphery is torn apart by the wind, but then you have only the middle that survives. Every about 30-40 years, the basket gets too bulky, so it's chopped apart and a new cane from the old root system starts a new basket. The root system is four hundred years old. For context, he adds, four centuries ago, Bordeaux was a swamp. Konstantinos says that many people believe that a cool climate wine is superior to a warm climate one. But warm climates can produce amazing wines. Greece has a lot of places that are cold, even more so than the Loire Valley in France. Over the years, the Greeks selected grapes with full flavors at lower levels of alcohol.   About Konstantinos Lazarakis MW Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.   Bonus Interview Highlights – Matt Cauz How do I distinguish between sexist, sexy, and sexual writing? What are some strategies you can try to avoid using wine as a coping mechanism? What trends are emerging around generational differences in wine consumption? Why is it important for us to vote with our dollars when it comes to producers accused of misconduct? What are the best wine pairings for different types of chocolate and holiday dinners and celebrations         To learn more, visit https://www.nataliemaclean.com/323.

Hello, wine friends! Get ready for a fun-filled episode featuring the one and only Olly Smith—aka Jolly Olly! Known for his contagious enthusiasm on wine TV, Olly joins us for an exciting look into Greek wines. We'll explore unique grape varieties, up-and-coming wine regions in Greece, and even discover Ollie's top island to visit. But that's not all! We'll also chat about his time on Saturday Kitchen, his surprising food and wine pairings, and his experience hosting his own podcast A Glass With, where he's interviewed stars like Kylie Minogue and Pink, who both make their own wines. And a special thanks to Coravin, our sponsor for this episode, for giving wine enthusiasts the chance to explore wines one glass at a time without uncorking the entire bottle. Tune in for an inspiring chat, and don't forget to pour yourself something special! If you want to skip ahead:   03.39: Olly's most crazy wine stories whilst travelling - Santorini hangover cures and Llama attacks 06.58: Olly's first wine experience  09.06: A love for Greek wine and why 11.28: Greek white wine varieties - Moschofilero and Malagousia 10.42: Vidiano from Oenops Winery in Crete 13.09: DIscussion of greek rosé varieties - Read Olly's article on Greek Rosé HERE 13.20: Xinomavro Rosé by Thymiopoulos 14.22: Clio by Muses Estate 15.32: Greece's terroir and the role of its altitude and climate 16.52: The greek wines from Crete 18.06: Vidiano and Liatico wines by Iliana Malihin 19.26: Lyrarkis winery 21.05: The first Retsina to get 97 points and platinum with Decanter World Wine Awards: Tears of the Pine 23.04: Savatiano from Domaine Papagiannikos 24.03: Malagousia from Gerovassiliou 26.02: The almost extinct Kidonitsa grape variety and winery Monemvasia 28.24: Another recommended winery: Domaine Skouras 30.09: Recommendations on greek islands to visit 33.26: Greek food and wine pairing - Moussaka and Xinomavro 36.12: Pairing with Sage and with Nero di Troia  39.01: Olly's Podcast journey - Listen HERE 40.54: Celebrity guest Dawn French 41.52: Kylie Minogue's wine range 43.18: Celebrity wines: Inglenook featured on Ep 61 of the Eat Sleep Wine Repeat Podcast 44.36: Britpop by Alex James 46:57: Pink's winery Two Wolves   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

The Lehigh Valley has birthed a lot of musical talent, but few acts have shown the relentless work ethic and creative dynamism of Smooth Retsina Glow. Their latest album, Through the Needles Eye, is a testament to the band's resilience and evolution, having survived lineup changes, a global pandemic, and countless obstacles along the way. What emerges from the other side is not just a collection of songs but a refined, genre-bending piece of indie rock that's full of surprises. --- Support this podcast: https://podcasters.spotify.com/pod/show/wewriteaboutmusic/support

Griechenland hat's in Sachen Wein oft nicht leicht: Viele denken nur an preiswerten Retsina und dann ist da auch noch die Sache mit der kniffligen Aussprache. Dabei hat das Land nicht nur gutes Essen, sondern eben auch echt guten Wein zu bieten! Lou verrät, welche Weinbauregion Du für elegante, würzige Rotweine auf dem Schirm haben musst und welcher griechische Weißwein locker mit exzellenten Chardonnays mithalten kann. Außerdem gibt's Tipps für hervorragende Schaumweine und ganz viel Urlaubsinspiration. Wein der Woche: Grecikos Imiglykos weiss lieblich Dieser lieblich-süffige Weißwein schmeckt mit seinem gehaltvollen und fruchtigen Aromen wie ein Schluck Urlaub für die Sinne! Passt hervorragend zu Geflügel oder Fisch, überzeugt aber auch solo als Aperitif. Frage der Woche: Was ist an Retsina Wein so besonders? „Retsina steht für geharzter Wein (Rezine = Harz) und zählt zu den bekanntesten Weinen Griechenlands. Retsina wird in fast allen griechischen Weinbaugebieten hergestellt und macht etwa zehn Prozent der griechischen Weinproduktion aus. Das klassische Anbaugebiet mit dem höchsten Produktionsanteil ist Attika in Zentralgriechenland. Der Wein hat einen Alkoholgehalt von rund 11,5% Volt und sollte immer ganz jung, bestenfalls im ersten oder zweiten Jahr, konsumiert werden. Eine gute Qualität erkennt man an der hellen Farbe und dem nicht zu intensiven Harzgeruch.” – Lou Wir wollen Cheers! noch besser machen! Jetzt an der Umfrage teilnehmen und drei AirPods Pro gewinnen: https://web.appin.io/jjjCA_ADR Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska findest Du tolle Musik zu jeder Flasche Wein. Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

240801PC Das Paradies wird geplündertMensch Mahler am 01.08.2024Machen Sie bitte die Augen zu und hören sie auf mein Wort: Mykonos. Was für Bilder entfalten sich vor ihrem inneren Auge? Was riechen Sie? Was hören Sie? Was schmecken Sie?Also ich sehe ein türkis-blaues Meer. Weißgetünchte Häuser mit blauen Fensterläden. Windmühlen. Eine kleine Bucht, nur meine Liebe und ich im weißen Sand. Ich rieche wilde Kräuter wie Thymian, Oregano, Anis, Rosmarin, Salbei, Lorbeer, Lavendel und Minze. Ich höre Zikaden und das Flirren der Hitze. Ich schmecke Retsina, Holzkohlengrill, Ouzo und griechischen Joghurt mit Walnüssen und Honig.Machen sie die Augen gerne wieder auf. Und sie sehen vor Mykonos drei große Kreuzfahrtschiffe auf einmal. Tausende lärmende Touristen fallen übe die Insel her, lassen kein Geld da, weil auf dem Schiff alles inklusive ist und verschwinden in einer Dieselwolke wieder.Egal wo: ob in Griechenland, auf Mallorca oder in Venedig: Überall dasselbe: Die Tourismusindustrie freut sich über volle Kassen, die Bevölkerung stöhnt über steigende Immobilienpreise und die Verrammschung des Paradieses.Und die Individualtouristen und Backpacker dieser Welt finden keinen Zipfel Land und Meer mehr, wo sie in Ruhe regenerieren können.Wir stecken in der Falle. Oder auf dem weltgrößten Campingplatz bei Venedig. 16.000 Menschen dicht an dicht – so eng ist es zu Hause nicht. Urlaubsplanung ist ein schwieriges Unterfangen geworden. Hosted on Acast. See acast.com/privacy for more information.

Cousines Like Shit aka Hannah und Laura, die übrigens wirkliche Cousinen sind, waren ebenso am Samstag zu Gast im Interviewcontainer. Wie das avant-trash-Duo zur Musik gefunden hat, welche Sternzeichen die bieden Cousinen sind und was Retsina in Griechenland damit zu tun haben, werden Christl & Peter aus den beiden herauskitzeln. Natürlich mussten auch die zwei Cousinen Fragen von den 110 Fragen aus Christl & Peters random Fragenkatalog beantworten. Sagen wir mal so, es wurde ziemlich viel gelacht. Musik gab es natürlich auch, nämlich "Bachelorette" von Cousines Like Shit. Viel Spaß mit dem Interview, das es auch in voller Länge als Video auf dem YouTube Channel vom LIDO SOUNDS gibt!

This week on Neat!, we're learning all about Retsina; an ancient wine flavored with resin that's making a surprising international comeback just in time for Spring!

If you're keen to share your story, please reach out to us!00:00 - Enginears Intro.00:33 - Background into Dimitra.03:37 - Where has the CPTO role emerged from?05:51 - How can the structure of an organisation change with the introduction of a CPTO?08:13 - How does implementing “Winning by design” benefit the organisation?10:32 - Where is the role of a CPTO most prevalent?12:31 - How does having a CPTO change the role and mindset of a software engineer?13:34 - How do you approach this role when entering a new business?15:31 - How does upskilling your engineers through a CPTO positively impact users and customers?18:27 - Why aren't organisations adopting organisational change by introducing a CPTO?21:41 - Where does product sit within an organisation?23:01 - What are some golden nuggets for people to achieve a C-Level role?25:12 - How did Dimitra learn financial modelling?31:29 - Outro.For anyone that wishes to contact Dimitra or learn more about Dimitra:http://www.dimitraretsina.comhttp://www.linkedin.com/in/retsinaBook on basic finance: "Financial intelligence: A Manager's guide to Knowing what the Numbers Really Mean"Sales Methodology to achieve organisation alignment and partnership & guide Product efforts contributing to customer journey: https://winningbydesign.com/Decision Trees/Impact Maps/Opportunity-Solution Trees:Teresa Torres Advocator - https://www.producttalk.org/2023/12/opportunity-solution-trees/Product Trio for Decision to Build = Engineering + Product + Design Twitter: http://bit.ly/36cTJYrAll Podcast Platforms: https://smartlink.ausha.co/enginearsEdited by: hunterdigital.co.uk

Afsnittet her er muligt fordi nogle af jer lyttere er så fantastiske at støtte på https://10er.app/vinforbegyndere Tusind tak for det!   ....................   Vi har ikke været der før, men nu skal vi endelig smage græsk vin! Jonas er forelsket i landet, René har aldirg været der, men han ved til gengæld en masse om landets vinhistorie.   Der er selvfølgelig masser af spørgsmål der rejser sig og masser af historie, der skal snakkes igennem. Så vi kommer ca. 10.000 år tilbage i tiden og tager en vinrejse frem mod i dag.   Vi smager på druerne Robola fra Kefalonia, Savatiano og Roditis fra Mesogia (Retsina) og Xinomavro fra Naoussa og vi går i dybden med deres smag og udtryk.    Vi skal have historien bag retsina og høre om hvordan man laver den helt særlige vintype.     Vi smager på   1) Robola, Sclavos Winery Vino di Sasso, 2022https://www.oinofilia.com/products/sclavos-vinodisasso?_pos=1&_sid=ea4b5ce12&_ss=r     2) Retsina, Aoton Winery Retsina of Mesogia, 2020https://www.oinofilia.com/products/aoton-retsina?_pos=1&_sid=eb312eb67&_ss=r     3) Xinomavro, Thymiopoulos Vineyards Young Vines, 2021https://www.oinofilia.com/products/thymiopoulos-youngvines?_pos=22&_sid=59186e4f2&_ss=r

Wie schafft man es, zufrieden zu sein? Eigentlich wäre es einfach: Mit einer optimistischen Grundstimmung ins Tun gelangen. Aber wie kommt man aus der Ohnmacht des Kleinkindes in die Handlungsmacht? [Duri Bonin](https://www.duribonin.ch) erläutert [Frank Renold](https://www.liip.ch/de/team/frank-renold) noch einmal das Stuhlritual von Jens Corssen. Aber Handlungsmacht alleine reicht nicht. Wie Abstand von der Arbeit gewinnen? Wie optimistische Präsenz im Moment zu schaffen und zwar trotz Stress, Sorgen und Druck? Eine Möglichkeit ist, die unmittelbaren Wahrnehmungen zu schärfen (Retsina, Fisch, Schwimmen), eine andere ein Perspektivenwechsel (die Welt auf den Kopf stellen). Geistige Flexibilität, realistische Hoffnung und Zukunftskraft lassen sich mit Methoden wie »Flip the Facts« oder dem »Advocatus Diaboli« trainieren. Gemäss Kahneman haben negative Emotionen oder schlechte Feedbacks evolutionär bedingt eine stärkere Wirkung als positive, ein negativer Eindruck und negative Stereotype entstehen schneller und sind widerlegungsresistenter als ihre positiven Entsprechungen und zwar im Verhältnis von 5:1. Diese Negativitätsdominanz in unseren Denk- und Verhaltensmechanismen wollen [Duri Bonin](https://www.duribonin.ch) und [Frank Renold](https://www.liip.ch/de/team/frank-renold) in einer 40-Tage-Challenge beobachten und nach Strategien suchen, ob und wie den – oftmals von Nichtigkeiten ausgelösten – negativen Stimmungen entgegen gewirkt werden kann. Links zu diesem Podcast: - Jens Corssen, [»Der Selbstentwickler«](https://www.verlagshaus-roemerweg.de/Marix_Verlag/Jens_Corssen-Der_Selbstentwickler-EAN:9783937715896.html) - Die [Marina Abramovic-Methode](https://shop.fondationbeyeler.ch/de/artikel/die-marina-abramovi-methode-anleitung-fuer-einen-neustart-33289) - [Dr. Manfred Prior](https://www.meg-frankfurt.de/manfreds-buecher/) - [Tanz der Vampire](https://www.youtube.com/watch?v=v94hHeM7VeQ) - [Fight Club](https://www.youtube.com/watch?v=QW9wNFpLYiY) - Daniel Kahneman, [»Schnelles Denken, langsames Denken«](https://www.penguin.de/Buch/Schnelles-Denken-langsames-Denken/Daniel-Kahneman/Siedler/e250330.rhd) - Anwaltskanzlei von [Duri Bonin](https://www.duribonin.ch) - [Frank Renold](https://www.liip.ch/de/team/frank-renold) - Titelbild [bydanay](https://www.instagram.com/bydanay/) Die Podcasts "Auf dem Weg als Anwält:in" sind unter https://www.duribonin.ch/podcast/ oder auf allen üblichen Plattformen zu hören

I avsnittet tar sig Erik och Fredrik till Grekland där de orienterar sig fram bland Assyrtiko, Xinomavro, Agiorgitiko och Retsina.Även om Grekland är ett populärt turistmål för svenskar är vinerna fortfarande doldisar. Det är snårigt att ge sig ut i den grekiska vinvärlden och en del skulle påstå att det är rena grekiskan. Vill du veta mer lyssnar du på avsnittet. Yamas!Vinerna som provas i avsnittet:Art nr 94341 Estate Argyros Santorini AssyrtikoArt nr 2070 Kir Yianni Ramnista Xinomavro Hosted on Acast. See acast.com/privacy for more information.

In a journey marked by resilience and artistic evolution, Smooth Retsina Glow emerges triumphantly with their new studio album, "Gemini Reign." Since their formation in 2019, the band has faced numerous challenges, including lineup changes and the impact of the global pandemic. However, these trials have only served to refine their sound and strengthen their artistic vision. Our interview with the band, which can be found below, gave us the perfect insight into how this stellar record was created! --- Support this podcast: https://podcasters.spotify.com/pod/show/wewriteaboutmusic/support

Sidekickar: Karin Erlandsson & Riko Eklundh. Vad händer just nu? Retsina, flaggor och jordgubbar! Kom inte försent till stången. Midsommar i Dalarna, eller hemma bäst? Vi som älskar naturen - och skräpar ner. Fly ekorrhjulet, men vartdå? Riktig vänskap håller. Vedhuggning och vad handlar det egentligen om? Toaletter i skärgården. Raka er under armarna, män.

Donna Reed and Eric Seemann are both professional real estate agents. Donna lives and works in Tucson Arizona with Keller Williams Southern Arizona while Eric lives and works in San Antonio Texas with Keller Williams Heritage. They are also siblings, and they grew up in a small Northwest Ohio village of Lindsey. Their idyllic small-town childhood laid the foundation for what would become the structure of their lives and careers in real estate. We hope you will join us as we reminisce, reflect, and correlate how our childhood and life in rural Ohio still impacts our dealings with our clients today. It's now late spring, and we are talking about annual migrations in our areas. We also find out that Donna needs some work on her basic biology.  This leads to discussion on short term rentals, long term rentals, their differences, and similarities.  A few laughs as always and some insight into property owner's rights and political action from our state real estate associations. Check below for story links on House Parties in VRBO's or AIR B&B gone wrong. Website:  www.realsiblings.com  Watch Episodes on YouTube at:  REAL Siblings, It Ain't Easy   To reach out to Donna: Email:  donna@reedtucson.com Phone: (520) 631-4638 Facebook: (2) Donna Seemann Reed | Facebook   To Connect with Eric: Email:  eric@victorsgrouptx.com Phone: (210) 389-6324 Facebook: (2) Eric V. Seemann | Facebook   Article Links: San Antonio -Short Term Rental House Party Nightmare Canada - House Party Gone Wrong

TILLBAKA MED AGENT COLD FINGER! Detta avsnitt är lyssnarnas! Fantastiska frågor som stöts, blöts och besvaras. Gör bra, ung whisky gammal whisky ointressant? Varför säljer mörk whisky bättre? Kan man rädda fat vars alkoholhalt sjunkit under 40 %? Rejält med julrim – äntligen – och svaret på hur man uttalar Hakushu. Dessutom veckans destilleri: Saburomaru. HAI! Retsina finns det tydligen mer än en av på Bolaget numera: https://www.systembolaget.se/sortiment/?q=retsina Vad var det i glaset? Jeroen körde på ”Tea time treat”, en Craigellachie från SMWS: https://www.whiskybase.com/whiskies/whisky/73769/craigellachie-2003-smws-4468 Mathias fortsatte peta i sig Davidsamples, denna gång en Hazelburn 12 YO, typ denna kanske: https://www.whiskybase.com/whiskies/whisky/206411/hazelburn-12-year-old David hade Bushmills 10 YO, en jättebra standardvirre: https://www.systembolaget.se/produkt/sprit/bushmills-single-malt-49901/ Betyder mörk färg mycket smak? Loch Dhu, en horribel whisky: http://tjederswhisky.se/loch-dhu/ Det där med slaving effect tas upp bland annat här: Lee, K.-Y. Monica, Alistair Paterson, John R. Piggott & Graeme D. Richardson, ”Origins of flavour in whiskies and a revised flavour wheel: a review”, Journal of The Institute of Brewing 107, nr. 5 (2001), s. 287–313: https://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2001.tb00099.x Ung bra whisky kontra gammal En ganska generell reflektion om detta kan man hitta här: https://blog.thewhiskyexchange.com/2017/05/is-older-whisky-better/ Davids provning av vällagrad Mortlach från SMWS: https://tjederswhisky.se/en-galen-mortlachkkvintett/ Och så Hakushu – igen…tack som alltid Martin! Julerim! Kurt Olsson: https://www.svtplay.se/kurt-olssons-julkalender Får sprit som glidit under 40% användas för att blanda till whisky…? Jepp! Det där med cold fingering skriver cirka ingen om; Dr. Whisky skrev tydligen 2013 att han skulle komma att skriva om cold fingering, men inte gjorde han det när det väl kom till kritan: http://drwhisky.blogspot.com/2013/01/still-relevant.html Veckans destilleri: Saburomaru Hemsida: https://wakatsuru.co.jp/saburomaru/ Här lite kort om deras formgjutna kopparpannor: https://www.nomunication.jp/2019/06/17/wakatsuru-saburomaru-unveils-worlds-first-cast-pot-still/ Stefan van Euycken om Saburomaru: https://whiskymag.com/story/2-new-beginnings Se även här: https://www.japan-craft-spirits.com/saburomaru-distillery/details-of-saburomaru-distillery/ Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

Hello and welcome to Episode 178 of The Ska Geek Podcast. Hope everyone is having a great Skanksgiving weekend! I am thankful for all the bands and their submissions for this episode and to all of you for listening. Here are some awesome ska tunes to enjoy with your leftovers.  Check out these great tracks: 01 The Holophonics- Weirdo with a Capital Oh?! • 02 Poindexter- Serendipity • 03 The Overits!- Fight the Fights • 04 Chinchilla Death Cult-  Retsina • 05 Tokyo Ska Paradise Orchestra- Tsubame • 06 Housebound Ska Collective- Blinding Lights • 07 Phoenix City All-stars- Honky Tonk Woman • 08 BACHACO- SA SA SA • 09 Smoke and Mirrors Soundsystem- More That Unites  ENJOY! SKANK ON.

Today's guest, Rob Statham, is as funny as he is articulate about wine, beer, and why he's doing what he's doing. Rob loves to share his knowledge and make whatever event he's hosting – be it live or virtual – fun, educational, and interesting. Our conversation ranged from how you put on virtual wine tastings (which Rob believes must be an engaging and entertaining experience) to the latest offerings of Retsina from Greece. Then there was beer, Trappist ale, the power of California wineries... the list of topics goes on and on. And you really do have to hear Rob compare moving a case of wine around the world to moving a hip of beef. It made me laugh! Rob also explains what he does on his YouTube channel, which is really cool - but you'll have to listen to find out what's going on... here at Wine Behind the Scenes. What you will learn from this episode: Learn how to deal with territorial shipment barriers of wine and beer products. Find out how to put up virtual wine and beer tasting parties with people from different places or countries. Know how to structure your wine and beer tasting parties [that goes with fixing the food courses to match with wine and beer] and create a successful tasting event. Hear of ways to keep wine and beer tasting events fun and exciting and the presentation freewheeling and flowing. Discover how to make wine and beer tasting parties truly an experience worth celebrating, filled with fun, laughter, joyful and fascinating conversations on varied subjects of business, arts, culture, people, places, and history, among other things. Find about certifications and education you can obtain to become more in-depth and knowledgeable about the wine and beer world. Rob Statham got his start in the world of wine and beer from his late father's advice some 11 years ago while having dinner at his house. He grew up with him making wine and beer, and he was quite well-versed on the subject as a home winemaker and brewer who read a lot about the subject. He was at a crossroads after he left an IT business due to a shady partner and was seeking to study project management. It was his father who convinced him to pursue the world of wine, spirits, and beer instead. From there, he took courses, got certified in wine and beer, which is rare to have both, and branched out to build his own events and marketing business, The Drunken Grape® (www.thedrunkengrape.com). Get in touch with Rob Statham: LinkedIn: https://www.linkedin.com/in/iamrobstatham/ Instagram: https://www.instagram.com/thedrunkengrape/ Facebook: https://www.facebook.com/thedrunkengrape YouTube Channel (The Happy Hour with The Drunken Grape®): https://www.youtube.com/c/TheDrunkenGrape or https://www.youtube.com/c/TheDrunkenGrape Topics Covered: 02:03 - Transitioning from the world of wine to the world of beer 05:37 - Whom he caters to when it comes to his wine and beer virtual tasting business 08:01 - How he manages logistics for a virtual wine, or beer tasting for the same product with people coming from different places 10:31 - Dealing with provincial and interterritorial barriers to shipping wine and beer products 13:14 - Fixing the right food to match the wine or beer 16:00 - Thinking of your business in one word 16:23 - How people associate with wine, beer, and spirits even in ancient times 18:48 - Talking a bit of History about Greek winemaking 21:38 - Rob on him getting passionate every day about what he's doing 22:14 - What Rob means with 'the wine world being an endless field' 24:38 - Credentials under Rob's belt and the certifications and education you can get to hone your skills in the wine and beer space 29:16 - Beer education in relation to winemaking 31:29 - How he came out with a 'The Drunken Grape' YouTube channel 33:54 - Interesting topics tackled inside 'The Drunken Grape' YouTube channel 35:46 - A backstory of how he got the name 'The Drunken Grape' Quotes from Rob Statham: "So you've got cut, compliment and contrast, and then you have balance." "You start with an intro drink, get them in the mood of drinking, you talk about the spirit and the joy of wine and beer, the fun facts of history. Then you really get the fun stories about the wineries, the breweries, or the distilleries." "Food is a much easier product to shift around than alcohol. Alcohol is right up there with firearms." "The presentation has to be freewheeling and flowing. That has to be fun. You do not want rigidity in that, but you want rigidity in the structure." "Describe your business in one word. Most people fumble that, but in ours, it's really quite simple. It's joy." "You're tasting a part of history. You're tasting antiquity moved into the modern age."    

Giuseppe Raudino"Quintetto d'estate"Ianieri Edizionihttps://www.ianieriedizioni.com/Martina, Fabrizio, Ileana, Stefano e Calliroe si sono appena diplomati al conservatorio Santa Lucia di Siracusa e, con la spensieratezza dei vent'anni, si preparano a inseguire i loro sogni. Non sanno, però, che il maestro sta per coinvolgerli in una avventura che cambierà per sempre il loro modo di essere e di suonare. L'idea è quella di accompagnarlo in camper a Riga, dove lui ritirerà un premio per la sua composizione Retsina e loro si esibiranno alla cerimonia di premiazione suonando nel teatro dell'Opera. Il lungo viaggio dalla Sicilia alla Lettonia darà loro il tempo necessario e la possibilità di conoscersi meglio, di costringersi alla condivisione e imparare a declinare ogni sfumatura della prima persona plurale. Per essere dei bravi musicisti, infatti, non basta saper suonare il proprio strumento, perfino eccellere, ma occorre mettersi al servizio dello spartito e dell'insieme, fondersi l'uno con l'altro senza personalismi. Stefano e Ileana possono così tornare ad amarsi, Fabrizio e Martina innamorarsi perdutamente, Calliroe superare senza rancori la sua infatuazione per il maestro e insieme diventare un unico, indissolubile, quintetto d'estate.Giuseppe Raudino è nato in Sicilia nel 1977 ma vive nei Paesi Bassi, dove insegna Giornalismo e Teoria dei Media all'Università di Scienze Applicate di Groningen. Si interessa di scrittura creativa, interculturalità e storytelling. Collabora con diverse riviste, occupandosi principalmente di critica e analisi di testi letterari.Come narratore ha esordito nel 2019 con il romanzo Mistero nel Mediterraneo, seguito nello stesso anno da Stelle di un cielo diviso (Alessandro Polidoro Editore).IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Jodie Foster zu Besuch im Jurtenrund. Was für ein Erlebnis! Seit fast 50 Jahren ist Hansi die deutsche Synchronstimme der Oscar-Preisträgerin. Von 'Taxi Driver' bis 'The Mauretanian'. Und Hansi ist noch lange nicht fertig. Der Wirbelwind der deutschen Synchron- und Schauspielszene berichtet mit Retsina, Weinblättern und Keftedakia über neue Abenteuer und ihre Reisen. Und was sagt Jodie?

In Vino Veritas jeden Dienstag Abend um 18:15 Uhr auf Radio 1 mit Radio 1 Weinexperte Carsten Fuss.

Midsommarspecial. Sidekick: Misha Eriksson. Retsina! Teboil-bojkotten som bet. Hur skaffa vänner som vuxen? Sommar betyder odling. Och bokashi! Jeanette-morötterna blir till nästa år. Midsommar är finsk potatis, inte egyptisk. Sommar med jobb, sommar med sjunkande träbåt, sommar med myggor och fiske. Optimism räcker långt. Studentskrivningar i september.

Comprised of more than 2000 islands on the southern end of the Balkan Peninsula, Greece is bounded by bluer-than-blue water. Ionian Sea! Aegean Sea! Mediterranean Sea! Go anywhere in the country, and you're never more than 85 miles/137km from the ocean. And there are more than 250 sunny days every year. Greece also boasts mountainous national parks, monasteries perched on dramatic mountaintops, and ancient temple ruins from about 2000 years ago. Plus, a capital city known as the cradle of Western civilization. Add rousing folk music, intoxicating spirits (Ouzo! Retsina! Metaxa!), and Greek food — olives and olive oil, the freshest of fish, layers of phyllo dough, pillowy pita, meat on skewers — and you've got the makings of a great escape. In this episode, we briefly discuss Greece's influential history and wax lyrical about all the country offers as a travel destination. Then we recommend five books that transported us there on the page: a graphic novel that celebrates rebetiko music, a gripping family saga, a gorgeous retelling of Greek mythology, a literary novel about living in a liminal space, and an over-the-top (in just the right way) mystery-romance. Opa! For more on the books we recommend, plus the other cool stuff we talk about, visit show notes at http://strongsenseofplace.com/podcasts/2021-12-20-greece Books covered: Circe by Madeline Miller Middlesex: A Novel by Jeffrey Eugenides Rebetiko by David Prudhomme The House on Paradise Street by Sofka Zinovieff This Rough Magic by Mary Stewart Do you enjoy our show? Please support our work on Patreon! Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can follow us at: Our web site at Strong Sense of Place Twitter  Instagram Facebook  

Konstantinos Lazarakis MW talks to us about the different grape varieties of Greece and Retsina.

Søren Frank er vendt hjem fra sommerferie fra den lille græske ø Tinos og har medbragt en håndfuld lækkerier. På trods af at den græske vinkultur er en af verdens ældste, er der kun få herhjemme, der kender til andet herfra end retsina. Søren og Søren smager på en ny generation af græske vimagere bl.a. retsina fra amfora med ægte hjemmelavet harpiks, orangevin fra hundrede år gamle vinstokke og saftig rød xinomavro. Vi smager følgende vine: 2019 Retsina Amphorae Nature 2019, Tetramythos (139 kr. Oinofilia) 2019 Santorini, Assyrtiko, Sigalas (275 kr. Løgismose) 2018 Nyxteri, Santorini, Hatzidakis (469 kr Oinofilia) 2016 Notias, Tinos, Domaine de Kalathas (379 kr. Oinofilia) 2018 Naoussa Alta, Makedonien, Thymiopoulos (189 kr. Oinofilia) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmet.See omnystudio.com/listener for privacy information.

Episodio 42 T2 Hola bienvenidos al podcast, el tema de la semana es: El vino en Grecia + Cata del vino Markou Retsina --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mel is overwhelmed by Greek wine, so Meg breaks it down - opening up a brand new world of wines you need to try (yes, even Retsina!) What Meg's Drinking - 2018 Fletcher Barbaresco Starderi $143 (um ok Meg, bougee!)Links to wines tasted: RetsinaAssyrtikoXinomavro

Welcome to the premiere episode of our Sips & Dips Series featuring Dr. Susanna Hoffman. We will explore the origins and history of amazing recipes from the Mediterranean region with a focus on Greece. We will also pair these recipes with fantastic wines and have great Q & A sessions for the viewers. Please join us as we discover a Mint Pesto recipe with Retsina! Watch the Video - Sips & Dips with Dr. Susanna Hoffman Premiere Episode Urban Wine Club App Download

The final episode on Greek wine features a brief defence of Retsina, a style of wine made since antiquity. When Greece opened up to tourists in the 1960s onwards, Greek wine unfortunately became synonymous with cheap, industrial Retsina. But, whisper it, is Retsina finally getting better?

I dette afsnit tager Michael os igennem Odyssey historien (AC-style) og alle eskapaderne samtidig med at vi hylder en masse græske specialiteter som Raki, Ouzo & Retsina. Michael havde dog svært ved at begrænse sig, så afsnittet er en smule længere end det pjeler. Håber I kan leve med det ;)

Avant 35 onns è Giusep Sialm mort a Therwil/BL. El ha vivì ed operà per gronda part en la Bassa. E tuttina: sia patria grischuna e rumantscha n'ha el mai emblidà. Da quai dattan perditga er intginas da sias cumposiziuns: Pictura, Retsina 2000, Quo vadis (rumantschia)? Ed ils marschs: Mistralia, Rätikon, Sonor. Ubain sias chanzuns per chor viril u maschadà. Giusep Sialm ha cumponì vers 100 ovras. El ha dirigi musicas da qualitad (d.a. Mustér, Cham, Birsfelden). El è stà commember da la cumissiun da musica da l'Uniun svizra da musica ed expert a festas. Tut quai sper sia occupaziun principala: magister da musica al gimnasi e manader da la scola da musica da Birsfelden. Giusep Sialm è naschì ils 7 da mars 1934 a Segnas/Mustér. El ha frequentà il gimnasi a Mustér ed il seminari da scolasts a Cuira. Lura suondan studis da magister secundar e da musica a Fribourg e studis da musica a Turitg, Vienna e Salzburg. Ils 19 da settember 1985 è Giusep Sialm mort a Therwil suenter curta e greva malsogna en la vegliadetgna da mo 51 onn. Redacziun: Giusep G. Decurtins

COVID-19 has had a major impact on companies around the world, and as a result many of them have been forced into survival mode. This has inevitably impacted how they think about their product roadmaps, and the gut instinct for many has been to save money wherever possible. Dimitra Retsina, CPO (a.i.) at ReceiptBank, however, has found that relying on gut feeling alone — especially during such uncertainty – won’t benefit your company in the long run. Instead, she relies on data to inform her decisions. Here’s how she approaches working with data to build out sustainable roadmaps during this transition into what she calls ‘phase two of COVID-19’.Watch the video, and read the three-part blog series here! (https://bit.ly/3k3hUzf)

Sidekick: Pia-Maria Lehtola och Riko Eklundh. Den heligaste av fester. Retsina i halvliters flaska. Vad gör ni just nu? Skulle ni delta i fest? Hur veta hur många somkommer? Skaka hand? Och ännu mera midsommar!

Descubra el tipo Resina de Grecia, disfrutelo en podcast Radiowine.

On discute de cette tendance croissante : les gros formats (magnum, double-magnum, vinier, etc.). Et on reçoit Gabriel Jauvin, sommelier au Pullman depuis son ouverture. Gabriel Jauvin nous amène dans les coulisses de cette institution montréalaise, le premier vrai bar à vin de la ville. Il nous parle aussi de son parcours dans le monde du vin, des tendances qu’il a vu émerger ou disparaître, de snobisme et de cette approche anti-snob qui, à notre avis, explique pourquoi tant d’amateurs de vin montréalais ne jurent que par ses conseils. Suggestions de la semaine : Nadia : Domaine Papagiannakos, Retsina 2018, 17,05 $ - Code SAQ: 14216831    Causse Marines, Gaillac 2018, Les Peyrouzelles, 24,45 $ - Code SAQ : 709931    Patrick :  Bernard Magrez, L'Aurore en Gascogne 2017, Côtes de Gascogne, France, 17 $ - Code SAQ : 13331976 – 11,5 % - 2,5 g/l  Paul Jaboulet Aîné, Le Grand Pompée 2016, Saint-Joseph, France, 32,50 $ - Code SAQ : 14095371 – 13 % - 1,6 g/l    Mathieu :   El Bonhomme, Valencia 2018, Espagne, 36,20$ (1,5 litre) - Code SAQ:   - 13,5 %  - 2,5 g/l  La Gascogne par Alain Brumont, France, 43,15 $ (3 litres) - Code SAQ :    - 12,5 % - 2,2 g/l    Vin en dégustation :    Manuel Carvalho, Douro 2015, Martins Golpe, 20 $ - Code SAQ : 14234668  – 13,5 % - 1,7 g/L    Vin à l’aveugle :  Caprili, Sangiovese 2018, Ilex, Toscana, 16,80 $ - Code SAQ : 13942929 – 14 % - 2,1 g/L

This episode is a mini introduction into Greek wine. We look at the main grape varieties of Greece: Agiorgitiko from Nemea, Xinomavro from Naousa and Assyrtiko from Santorini. We talk about the terroir, the islands and touch on the history and the problems that Greece has had: The Ottoman rule, Phylloxera, choice of planting international varieties over indigenous. We discuss Retsina – that’s wine with pine resin in it! And Janina champions Terry Kandylis from 67 Pall Mall who is her go to Sommelier for anything Greek wine related. Wine news on this episode is all about Theo Campbell and how a champagne cork has made him blind in one eye – do you know how to open up a bottle of Champagne correctly? Have you tasted any of the indigenous grapes varieties of Greece? Which ones were they? This filler episode we are drinking Agiorgitiko 2016 by Gaia, Nemea. Enjoy!     Are sponsor Sommelier Socks Links Below to treat your self or a friend  https://jonathankleeman.com/shop/ https://www.amazon.co.uk/sp?_encoding=UTF8&asin=B07QVMWYRX&isAmazonFulfilled=0&isCBA=&marketplaceID=A1F83G8C2ARO7P&orderID=&seller=A3J7DVZ0CQ6A3K&tab=&vasStoreID= https://www.etsy.com/uk/shop/SommelierSocks?ref=simple-shop-header-name&listing_id=704203561&ga_search_query=sommelier%20socks

Greece is among both the oldest and among the newest wine nations in the world. Although it got cooking with winemaking more than 6000 years ago, a huge break in the action took it out of the winemaking game from about the mid 1400s until the 1990s. It's back these days, and as it has always been grapes are grown everywhere in this small but diverse country.  With the best wines made from indigenous grapes and select regions, you'll want to listen to this show to know what to seek out. And don't forget to look at a map while or after listening!  Here's a rundown of the topics we covered:  Geography: We go over where the heck Greece is and what’s here that’s good for grapes! Greece is in the southern end of Balkan Peninsula between Italy and Turkey Climate: Mesoclimates matter to quality wine! Mountainous & semi-mountainous vineyards: altitude moderates climate, cools down the temps Islands and the coast: Maritime climate/Mediterranean climate but very hot. Growers need cool sites for grapes to thrive Volcanic Vineyards:Santorini especially - volcanic soils layers of which are 30 to 50 meters thick, VERY DRY -- high acidity of the grape of Santorini History We discuss the entire deal – from evidence of wine in Greek peninsula since the 4000 B.C. to Ottoman Rule which destroyed much of Greek viticulture until the early 1800s to the rebirth of viticulture of the last few decades.   Classification:Before we launch into the regions and wines, we tell you about the classification For PDO (Protected Designation of Origin)wines – higher quality): Onomasia Proelefseos Anoteras Piotitos (OPAP) Dry wines Onomasia Proelefseos Eleghomeni (OPE) --sweet wines For PGI level (Protected Geographical Indication): cover larger areas, more styles and grapes Topikos Oinos (local/country wine) Epitrapezios Oinos (table wine)      The Regions and Grapes Northern Greece: Epirus, Macedonia, Thrace Thrace –isbordered by Turkey and Bulgaria in the North, Aegean in the south, makes mostly international wine varieties Greek Macedonia– borders the Republic of Macedonia, Albania, Bulgaria in the north and the Aegean sea in the south. It’s semi-mountainous, and the rocky soils make it great red wine country Xinomavro (Kseen-oh-MAHV-roh):RED GRAPE. Best when from Naousa in Macedonia Firm tannins, bright acidity with flavors like red fruit and flowers, tomatoes, olives, dried prunes, nuts (compared to Nebbiolo) Other growing areas: Northern and central Greece, Rapsani in Thessaly Malagousia (mala-GOO-zee-ah):WHITE GRAPE.From Macedonia, near Thessaly Full bodied wines with strong acidity, peach, lime, lemon, and soft textures. There are sweet or dry versions Thought to be extinct -- professors and top growers, brought it back –resurrected by a winery Ktima Gerovassiliou (ktima = “estate”)   Epirus: NW Grecian mainland, mountains are essential to high quality. Wines have great acidity – the PDO of Zitsa is making excellent sparkling wines and floral dry whites from Debina (WHITE GRAPE)     Central Greece: Central Greece, Thessalia Central Greece (this is where Athens is): Hot and dry, more white than red Saviatiano (sa-VAH-tee-AH-no) WHITE GRAPE is the most widely planted grape in Greece. It makes dry wines but is known for Retsina, which tastes like the pine resin that’s added to the must before fermentation.   Thessalia (Thessaly): Borders Greek Macedonia, Central Greece, the Aegean Sea  – Mediterranean climate with continental influences. Best areas are in the mountains that surround the region Rapsani is on south facing slopes on Mt Olympus at altitude and makes Xinomavro and red blends      Southwestern Greece: Ionian Islands, Peloponnese Peloponnese: Where Sparta and Olympia were this is a peninsula on the southern edge of mainland Greece. Best areas are on the eastern side of the Peloponnese, at altitude Roditis (Ro-deet-is) WHITE GRAPE: dry, food-friendly, high-acid with lime, melon, saline, bitter citrus. Grown all over. Agiorgitiko (ah-YOUR-yee-TEE-ko) RED GRAPE: Full-bodied with sweet raspberry, black currant, and plum, nutmeg and Italian herbs, smooth tannins. Wines from mountains are best especially Nemea Moschofilero (MOSH-ko-fah-LAIR-oh)WHITE GRAPE:Lychee, rose, lemon flavored with good acidity and medium body. Grown in Mantinia: One of the coolest growing regions of Greece, specializes in the grape Mavrodaphne (MAHV-roh-DAF-nee) RED GRAPE:Sweet, late harvest, red wine that usually tastes of raisins and chocolate with high tannins. Better when blended. Grown in Patras   Ionian Islands: Ruled by Venetians in Middle Ages – today tourism = shrinking vineyards Robola, WHITE GRAPE:is Probably Ribolla Gialla from northeastern Italy. Lemon with pineapple, beeswax, quince, tart apple, can be rich and terroir-driven. Grown in Cephalonia     CRETE Crete: Largest Island (150 miles long), on the southern edge of Aegean. Hottest vineyards in Greece. Mandilaria, RED GRAPE: found throughout Greece and Crete in particular. It is too powerful to be made alone. Flavors are like stewed fruit, leather, with VERY powerful tannin     Aegean Islands Santorini: Volcanic island, most famous WHITE GRAPE is Assyrtiko (ah-SEER-teek-oh)grown in basket-like vines (see below) Dry Assyrtiko: lean, mineral, concentrated whites Nykteri (“nith-terry”): oaked with creme brûlée, pineapple, fennel, sugar cookie notes Vinsanto: Made with Assyrtiko, Aidani, and Athiri with cherry and raspberry notes. Tannic, high acidity, and can have high VA (‘nail polish’ smell)    Samos: Muscat of Samos, WHITE GRAPE, possibly homeland of Muscat Blanc Límnos: Limnio, RED GRAPE with raspberry fruit and herb notes. Paros: Monemvassia, WHITE GRAPE. From Peloponnese but cultivated only on Has mineral, citrus, nectarine flavors with a medium body, refreshing acidity.     To sum up: Best whites:Assyrtiko, Malagousia, Moschofilero, Debina, Robola, Muscat of Samos Best reds:Xinomavro, blends with Agiorgitiko, sometimes Mandalaria or Limnio Best regions:Naousa (Xinomavro), Nemea (Agiorgitiko blends), Mantinia (Moschofilero), Santorini (Assyrtiko), Samos (Muscat)   ______________________________________________  Thanks to our sponsor this week: Halpern Financial Imagine a path to wealth that just works. A team of experts at your beck and call, technology to keep tabs on your money 24/7, financial education and the personal touch that makes organizing your financial life feel achievable, rather than daunting.Halpern Financial is a fiduciary, fee-only, independent advisor that offers a combination of online tools and personal connection to help clients systematically achieve their goals. Go to halpernfinancial.com/wine for more information!     Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople  And to sign up for classes, please go to www.winefornormalpeople.com/classes!      Most of the info for this show came from the Official Wines of Greece Web site: https://winesofgreece.org/

Dans ce nouvel épisode, nous essayons une nouvelle fois de coller à l'actualité avec une émission dédiée à la bouffe d'été. Comme nous sommes bien conscients de nos limites intellectuelles et qu'embrasser un sujet aussi vaste en moins d'une heure est fort complexe et complètement impossible, nous proposons de vous présenter 4 (ou 5, ou 7) plats estivaux et les accords de boissons (du vin, généralement) qui vont bien avec.  Dans cet épisode, nous parlons donc de vin de copains, d'accents, de voyage de noces, des Bad Boys de Marseille et de Don Choa, du Morning Live, de méthode ancestrale, de la femme de Bertrand qui n'aime pas trop les olives, de la fête et de visite médicale. Remerciements sans fin à Cécile et David, chez qui nous avons enregistré cet épisode. Liste des accords : Ceviche - Cassis blanc (notamment ceux du Domaine du Paternel) Salade grecque - Retsina, ou Ouzo Viande blanche marinée et grillée - Bandol blanc (du Domaine de l'Olivette ou du Château Sainte-Anne, par exemple), ou Irancy Magret de canard grillé - Crozes-hermitage rouge, ou Fitou Côte de boeuf grillée - Hermitage rouge, ou Pauilac, ou Morgon Salade d'agrumes - Pinot gris d'Alsace Fruits d'été (abricot, pêche, nectarine...) - Pétillant naturel, comme la Clairette de Die ou la Blanquette de Limoux La Grosse Bouffe est un podcast dédié au manger et au boire.Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com  

Join the ladies at Prowein with Gregoris of Enterprise Greece S.A as they dip into a pair of Retsina wines. After a day of tasting these examples were a delightful surprise. Certainly not your yayá's retsina anymore! This week's wines are: 'Pine Forest' Retsina, Gikas - PGI Slopes of Kithairon, Greece 2017 'Tear of the Pine' Retsina, Kechris - Goumenissa, Greece

Widows, Liam Neesom, Aliens, A.I., The End of The World, Pain, Terrible Greek Wine, Sex vs Violence in films, lessons in social media, cocktail marketing.Support the show (https://www.buzzsprout.com/210926/podcast/website)

Konstantinos Lazarakis MW talks to us about the different grape varieties of Greece and Retsina.

Retsina! Assyrtiko! Xinomavro! Och ett gäng andra spännande druvor och viner från Grekland – en vinnation på stark frammarsch, med säregen karaktär och en spännande historia. See acast.com/privacy for privacy and opt-out information.

It's got a long, storied history, but Greek wines still deserve more attention from today's curious drinker. Explore islands, indigenous grapes, and must-try reds. Wines discussed: @3:27 Gaia Wines 2017 Wild Ferment Assyrtiko (Santorini) @11:40 Nasiakos 2016 Mantinia Moschofilero (Mantinia) @16:16 Alpha Estate 2015 Hedgehog Vineyard Xinomavro (Amyndeon) Transcript: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at wines from Greece with Executive Editor Susan Kostrzewa, who covers and reviews wine from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, including wines from Greece. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. Greek wines aren't getting enough due, and I think as modern wine drinkers we should be connected to a country that has such an amazing past, so Sue, thank you for being on the show. Susan Kostrzewa: Thanks for having me. Jameson Fink: Are Greek wines just not getting enough due? Why aren't they more well known, or are they better known than I think they are? Susan Kostrzewa: I don't think they're well known enough. I love Greek wines, and they've been making wine for 4,000 years. So you'd think with all that time we would have found out about them by now. But I think part of the issue is a pretty simple one. It's kind of surprising, I guess, in a way that this could hold something back, but the names. The names of the grapes, the names of the producers, they're in Greek. Jameson Fink: Yeah, right. Susan Kostrzewa: You know, it's all Greek to you and me. But it honestly, I think, for so many years the producers of Greek wines were labeling all of the wines in Greek. So only really Greeks in the US, so Greek restaurants, Greek people, Greek immigrants were drinking that wine. They were the ones who could read the labels. It scared everybody off, so that was one very simple thing. I think that kind of deterred regular wine drinkers from getting into it. Then you also have the whole retsina thing, which for many years in the US, retsina, a not very well-made retsina was what was being exported into the country. So a lot of people have literal and figurative hangovers from the retsina days. There's great retsina being made now, and I'd love to talk to you about that, but I think there's still, I run into a lot of people who when I say I'm rating and reviewing Greek wine, I love the Greek wines, and were like, "Oh, I hate retsina." It's the first thing they go to, so I think there have been some starts and stops along the way that have deterred people who should know about it from knowing about it. And thank God, like the psalms are the ones who started the trend in the US again. They were the ones tasting it. They were like, "This is amazing. You should know about it," and sort of gained momentum from there. Jameson Fink: Yeah. I mean, I'll be guilty as charged. I mean, I remember when I was a buyer at a grocery store, we had like one Greek wine. It was a retsina, and of course I became more knowledgeable after that. I remember actually when I was still working in there, some new wines were coming into the marketplace, and they were exciting and interesting indigenous grapes, but it's sort of like, I don't know if it's maybe like Chianti with the fiasco, the straw kind of bottle that people still associate like a whole region or a country painted with that kind of broad stroke. But I don't know, nowadays, and I think you mentioned what? Sommeliers, and of course wine buyers all over are doing with Greek wines as sort of championing them and getting them in front of people, which I think is the biggest reason. So the first wine I want to talk about is one this definitely been a darling of the sommelier scene, and maybe not to its detriment, but maybe we're not seeing enough of other wines, but it's Assyrtiko, which comes from the island of Santorini. So the first wine I want to talk about is the Gaia wine's 2017 Wild Ferment Assyrtiko from Santorini which is 92 points. First of all, can you just tell me what is Assyrtiko and what makes it special on Santorini and in the world? Susan Kostrzewa: Assyrtiko is a white wine variety, it's indigenous to Santorini, which Santorini is basically a huge block of volcanic rock. And this is the variety that loves that volcanic rock. And even though it is being grown in other areas of Greece, I think its original and best home is Santorini. So Assyrtiko is a fresh, very linear, kind of sea salty, delicious white wine. Crisp, like I said, great with food. I think it's very unique, it's got a touch of smoke, and sea salt, and all the things you would associate with volcanic soil. And the other thing that's interesting about it, is they've never had phylloxera on the island, so there's some very old vines on that island. They're bush vines, they're low to the ground. If you've ever been to Santorini- Jameson Fink: Of course I've been to Santorini. Susan Kostrzewa: Yes, of course you have. Which, by the way is one of the most beautiful places in the world. Jameson Fink:  It is, yes. Susan Kostrzewa: Whether you love wine or not. Jameson Fink: The bluest of blues there. Susan Kostrzewa: It's amazing. And one of the things that's so cool about it is the first time I went I remember being with a big group of wine journalists who were all very knowledgeable and we were rolling by this sort of field. And it's super dry, and it's not a hospitable island as far as greenery goes. It's very hot and dry. And we were driving by this vineyard, and we're kinda looking at it, and we stop and we're all like, "What is this? This looks like a brush windswept field." And they're like, "This is the vineyard." And it's all these bush vines that grow their trained basically to protect the grapes from the super windy situation on the island. And it looks kinda crazy, and thread bare, and scrappy. But in the midst of this amazing vineyard are these great wines that are being made. So it's very unique. Jameson Fink: Yeah. That was exactly my experience. Like we're gonna go look at a vineyard, and you still have in your head oh, it's gonna be manicured rows with posts and what not. But yeah, the vines are woven into like a basket. Susan Kostrzewa: Yes. Jameson Fink: It's like nothing I'd ever seen. I have a million pictures of wine makers picking it up and lifting it up kinda like a man hole cover almost. It's really remarkable. And yeah, it sort of recalibrates your expectation. The climate there doesn't permit having training vines like that, they just wouldn't survive the wind and the heat. Susan Kostrzewa: Definitely, yeah. So I think it's one of the most unique places in the world as far as wine vineyards and unique wines go. So I'm a big fan. And I hope I'm pronouncing this correctly, I believe it's Gaia. Jameson Fink: Oh yeah, I pronounced it wrong. Susan Kostrzewa: Again, this is my beat and I still have a hard time pronouncing some of these. Jameson Fink: I gotta stop pronouncing these wines, I gotta make everyone do it unless it's something very simple. Susan Kostrzewa: But Gaia, the wine that you were mentioning, Wild Ferment Assyrtiko, Yiannis Paraskevopoulos, who is the wine maker there has really, he's really championed doing these sort of unique and experimental approaches to Assyrtiko. But he's also an awesome spokesperson for Greek wine. So you asked earlier about why we don't know about Greek wine, I think the producers themselves are on the road now. And they're doing an amazing job, they're the best people to champion what is happening in their country. And he, the wine maker here and the owner, is fabulous at doing that. So all of his wines are great. Jameson Fink: Yeah, I've also had ... Interesting things about Assyrtiko, I've had some older bottles, like it can age really well, which I thought was surprising. Susan Kostrzewa: Definitely. Jameson Fink: And it's not necessarily a heavy wine, but it's got some substance to it, it's not a super light, I don't know like Pinot Grigio. It's got somebody to it and a little bit of richness, but still super refreshing. Susan Kostrzewa: Yeah, I mean they're making sparkling Assyrtiko, their Assyrtiko blends with like Sauvignon Blanc that are really good. And then Retsina, their Retsina's now being make by which are made out of Assyrtiko. It's a very versatile grape. And like you say, it does have weight and complexity. It's pretty ... To me, it's again, one of the more unique wines that's being made in Greece. Jameson Fink: And another, let's keep going about island wines, one of the things that I think I clumsily said when we started is that you see a lot of Assyrtiko on wine lists, which is great. But also it's sort of like when's the next hurdle when we're gonna see more Greek wines from other islands and the mainland too? But I wanted to talk about Crete for a little bit, what are the wines like there as far as indigenous grapes? Are they doing reds, whites, both? Susan Kostrzewa: Crete may be the oldest wine making area in Greece. Again, I think when we talk about 4,000 years we talk about minoans , we talk about this incredible history of wine making on Crete. I was just there recently and spent a lot of time there. And everything is incredible, everything is old. Every olive tree is thousands of years old. They have an amazing history of wine making in general. But yeah, they make whites, they make reds, Vidiano and Thrapsathiri are two of the whites they make that I love that are just delicious, and refreshing, and again very unique to the island. Kotsifali's one of the reds. How do they differ? I mean every region of Greece is quite different. There are a lot of micro-climates. Crete is hot, and the wines are a little bigger, and a little more robust than say when you get up into the north where you're talking about very high altitude, pretty high acid wines. So a little fuller bodied, still great acidity, but a little bit more of a reflection of their location. And I actually did a piece recently on Crete for the magazine, and talked a lot about this new generation of younger wine makers, who are coming up in Crete and really pushing a lot of innovation. Because these are very old varieties, some of them were almost extinct, a couple of the producers I talk about rescued nearly extinct ancient grapes from extinction and brought them back, and are now doing all this cool stuff. So to me that's an area that's really exciting, and we haven't really seen as many of those wines in the US yet. But I think that's going to change. Jameson Fink: Yeah, and what I think is exciting too is when you have these ancient vines, or varieties and you see kind of younger people sort of rehabilitating their reputation, or literally rehabilitating them from the brink of extinction. You see it all over the world, and it's really exciting. Especially in a place with a history like Greece where you see old world wine history, and then you see people with new ideas and new energy kind of bringing them back to life instead of chasing a more faddish grape. Susan Kostrzewa: Well I think what's really exciting about what's happening in Greece now, and I've been covering the beat, I think it's probably been about eight years. When I first started wine makers were just starting to get back into really believing in their own grapes. They were planting a lot of, they had been planting a lot of international varieties, which by the way do really well in northern Greece, a producer we'll talk about, they do a beautiful job with Cabernets and Sauvignon Blancs, and Chardonnays. But what was really exciting was to see the younger wine makers, and some of the older ones getting excited again about indigenous grapes. And that to me was the beginning of the real quality story with Greek wine, is these are the varieties that are in their sort of blood. And they really know, it's the perfect place for these to be grown, and they really believe in them. And I think the quality is in those bottlings now. Jameson Fink: Hey, we'll be back to the show very shortly. But since you're here, I know you're already a fan of wine podcasts, why don't you check out our other show called The Wine Enthusiast Podcast, download it wherever you get podcasts. Let's talk about another white wine, we'll move on from Assyrtiko, it's Moschofilero? Susan Kostrzewa: Yes. Jameson Fink: Okay, so the second bottle I wanna talk about is the Nasiakos 2016 Mantinia Moschofilero, probably butchered that again. Susan Kostrzewa: No, you got it. Jameson Fink: Okay. That's 92 points. So tell me about this white wine grape, because it seems like if you're gonna start somewhere in Greece, this might be the white wine to start with. Susan Kostrzewa: Yeah, that's a very good point. I think Assyrtiko, it's interesting because it might be the first point of contact that most people have with Greek wines, but it's actually, to me it's a little geekier. Whereas Moschofilero also delicious, but a little bit more versatile as far as style, and just a little easier to enjoy just patio wine. Again, it depends on where it comes from, it's Mantinia, which is in the Peloponnese, it's mainland Greece is where it's traditionally from. And you know, it's very floral, it's got again, it's crisp, it's really balanced. But it's got orange blossom, and grapefruit, and sort of floral aromas. Almost could be like a Riesling, or an Albarino style wine. And to me, those are some of the best wines that again, are made in Greece are the Moschofileros, they do them in sparkling, still, all sorts of different dessert wines. It's really delicious. And this particular one is fabulous. This producer makes incredible Moschofilero. Jameson Fink: And I always think about that, I remember going to a wine dinner for a Greek winery a few years ago. And they were just showcasing Syrah, and Cabernet. And it was kind of weird in a way because I feel like this is probably for, I always have this tension in well, we kinda wanna give people grapes they're familiar with if you want them to enter a world of Greek wine or whatever it may be, or wines from Sicily or something like that. But then there's such this heritage of indigenous grapes, like here's a Syrah, here's a Cabernet. It's like you have this treasure trove of indigenous grapes. So is there kind of that tension there to pursue indigenous grapes? And it's not like they're bad wines, but Syrah or Cabernet, you know? Susan Kostrzewa: Well like I said, I think there was a pressure years ago to plant international varieties, again Chardonnay, Syrah Chardonnay, et cetera. Because people felt well no one knows these wines, so let's push the international stuff. Then I think what the benefit became is they were making a very good quality of international grapes and they started blending them. And that's a great entree. I mean it is scary, especially if you're just a beginning exploratory wine drinker, you're not gonna go maybe first for something that is called Thrapsathiri. Jameson Fink: Right. Susan Kostrzewa: But you might go for a Sauvignon Blanc Thrapsathiri blend. Jameson Fink: Right. Susan Kostrzewa: So I think that actually ended up being a good thing. And there are some really great blends, really delicious blends. And it helps people along. And then they might say, "You know what? Next time I'll just try the Thrapsathiri, I liked this wine, I'm not afraid of this anymore, I'm gonna try the single variety. So I do think there was a pressure. I think now it's sort of subsiding in that I think more people are just doubling down on the native varieties. But it's good that they have some of these other blending options. I think it makes for some really nice wines in some cases. Jameson Fink: And do you think, now we're at the second wine is from the mainland, I was also thinking when I think of Greek wine it's Crete or Santorini, is the mainland sort of still under appreciated even though it's huge and there's so much wine being made there. But kinda are we just in love with the island wines, and the mainland's like, "Hey, we got a lot going on here too." Susan Kostrzewa: Yeah, I mean it's easy to connect with the idea, the visual of Greece is always the islands, and the beautiful ocean. But most of Greece is mountainous. It's one of the highest altitude, highest elevation countries in Europe. And people don't always realize that most of the grapes in Greece are grown in these high altitude, maybe 1,100 feet vineyards on the mainland. So yeah, I think there is some ... Jameson Fink: I know, this is a real podcast. There's thunder, there's lightning. Susan Kostrzewa: There's this dramatic. Jameson Fink: The gods, the Greek gods. Susan Kostrzewa: The gods are here with us as I talk. I better get this right. Jameson Fink: Yeah, we'll get this right. Susan Kostrzewa: This could be the last you ever hear of me. But anyway, I think they're underappreciated and I think again, you've got mainland Moschofilero, you also have some red wines, which we can talk about as well. Those are made in northern Greece in the mountainous areas of northern Greece. And you know, we need to talk about them more, there's great stuff going on. Jameson Fink: Let us talk about one right now. Susan Kostrzewa: Excellent. Jameson Fink: The Alpha Estate 2015 Hedgehog Vineyard Xinomavro, 90 points. So kind of along the lines of Moschofilero is this kind of the red wine grape to start exploring if you're getting into Greek wines? Susan Kostrzewa:             That's a good question, because Xinomavro is kind of akin, people compare to Barolo, to Nebbiolo. So I think if you're a wine lover and you're a food lover, you're going to be really excited about these wines. Do I think it's a quaffer? Not so much. And I hate to call any wine that, but I think as far as approachability, Xinomavro might be your 2.0. Jameson Fink: Right. Susan Kostrzewa: And I think Agiorgitiko, which is another red, and I hardly get that right. But anyway, that might be a little more approachable. So Xinomavro, I love these wines, I think they're so elegant. They're incredibly age able. So this is the kind of wine that you can store for 10 years plus and it has all that great acidity, it's gonna age really well. But yeah, I think it's sort of maybe for somebody who's got a little more of an advanced taste in reds. Jameson Fink: So one thing we haven't talked about, which I think when talking about one of the great pleasures of wine is pairing it with food. Let's just back up and talk about Assyrtiko again. One of the things I remember being on Santorini is having the best tomatoes in the world and seafood. What are some of your favorite Assyrtiko pairings? Susan Kostrzewa: Well Assyrtiko again, when I think of a great pairing I think of food as you said on the island, which is like the tomatoes, I think about seafood, grilled seafood like sardines, any of that salty seafood goes perfectly with this. Capers, caper salad, all that. All that style of food. A point that I wanna make just 'cause you're making me think about this, that I talk a lot with Greek wine makers about this, and this often happens, Greek wines often are associated with Greek food and that's a great thing. But they also do very well with other types of cuisine. And I think one of the foods that I think is delicious with Greek white wines would be sushi. So sort of more delicate seafood dishes. Indian food, there are a lot of flavors that do very well with these wines. And I think it's kind of fun to explore that as well. And I think that's something that as Greek wine has become more popular in the US you can find the wines in restaurants that aren't just Greek restaurants. Jameson Fink: Yeah, that's a good point. It doesn't have to be I'm in a Greek restaurant, I'll drink Greek wine, and then if I go somewhere else that has any other kind of cuisine I'm like nah. Because I mean we drink champagne at pizza places, we do lots of interesting experimentation too. So I think that's a really good point. And that's something that will help Greek wine grow too, just not ... Of course if you're there in Greece, or if you're at a Greek restaurant I mean, yeah, it's only natural. Don't drink Barolo in southern Greece or northern Greece. But I really think that's a great way to get people excited and interested about pairing. I'd love Assyrtiko right now, it's super hot and humid out. Even just a summer salad with fresh produce would be great with probably almost any Greek white wine that was of a lighter style, or a medium bodied. Susan Kostrzewa: Yeah, definitely. And actually one of the things I've found is these wines, Moschofilero, you can pair them with obviously poultry and pork, and all that stuff. But they can handle some of the red meat like lamb, I mean you'd be surprised. Again, lamb is pretty traditional to Greece. But I've had Assyrtiko with lamb, and the high acid cuts the fat, it's really delicious. To me it's just fun. And again, they're great wines, they're very versatile, but they're really food-driven. So that would be my recommendation to everyone. If you've never had a Greek wine, I would recommend that you probably have it with food. Because they can be a little high in acid for people just to sit and drink if they've never had. But they do very well with that. Jameson Fink: And I guess I have a little sidebar about food and wine pairing, I love white wine with meat, whether it's lamb, even steak. I had recently steak with a different wine, different country, but a rich, dry, Austrian Riesling. And it has that sort of big rich steak dish, and big rich red wine. But when you have something that's a little livelier like a white wine, especially in the summer. Especially with like a steak salad, it's super refreshing to drink a white wine, or a slightly chilled red rather than ... That doesn't mean oh I'm having a pork, or a steak, or a lamb then I have to have a red wine. Susan Kostrzewa: Right, yeah. I mean that's the exciting thing about all these combinations. I think there's a lot more freedom than there used to be. There was always freedom, but we will tell you also, as I've bene lucky enough to taste and pair a lot of wines and foods in my career, I realize now it's really important to just try new combinations and not necessarily worry too much about what you've read, or think is the right combo. And that's, like I say, the Greek wines I've had a blast just tasting lots of different foods with them. And it's been a really fun way of learning more about the flavors, and seeing how they change, and just having a good time with it. Jameson Fink: Yeah, I don't think you need to bring your little chart to the restaurant and sort of look at it underneath the table, like oh I'm getting a steak, what am I allowed to have? Susan Kostrzewa: Right. Jameson Fink: I think that's a good thing where we sort of ... There are matches that are classic for a reason, but I think it's great that we've kind of moved beyond these rigid rules. Because a lot of it depends on how it's cooked, what it's served with, where you are. Are you in a nice air conditioned cave, or are you outside on a 90 degree humid day? It's like, "Oh I'm outside, I'm eating a steak, I have to have Cabernet." But you can definitely just chuck those rules. Susan Kostrzewa: Actually you just made me think of something when you were talking about drinking wine and the context of it, and the atmosphere in which you're drinking it. And I was thinking when I was recently in Greece I was on Mount Olympus, which is in northern Greece outside of Thessaloniki. And it was a hot, hot day. My instinct would've been to go for again, refreshing white wine, something sort of nervy and easy to drink. And we ended up drinking some incredible Xinomavro on the mountain with lamb. And it seemed like ugh, it's heavy, and it's gonna be too hot for this. And I have to tell you, it was so awesome and delicious. And I think in the case of again, going back to Xinomavro it has a freshness to it, it's got this kind of really nice backbone and freshness to it. And I actually, it made me reset my brain about red wine in the summer. Red wine and hot climates. It can be really awesome, and really delicious. And it also doesn't hurt to be on Mount Olympus. Jameson Fink: No, it definitely does not. So even if you can't get to Mount Olympus for some Greek wine, I will encourage all of you to explore the country, it has an amazing history, centuries old, more than centuries old. Susan Kostrzewa: Millennia. Jameson Fink: Millennia old. And these are just three wines that are great to start, but explore the whole country, try the indigenous grapes, and maybe get a little crazy and try some of the blends that have some of the grapes you might be familiar with too. But get out there and explore Greek wine. So Susan, thank you for being on the show. Susan Kostrzewa: Thanks for having me. Jameson Fink: And thank you for listening to the What We're Tasting Podcast, sponsored by Vivino, wine made easy. Susan Kostrzewa: The three wines we discussed today were the Gaia Wines 2017 Wild Ferment Assyrtiko , the Nasiakos 2016 Mantinia Moschofilero, and the Alpha Estate 2015 Hedgehog Vineyard Xinomavro. Jameson Fink: Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, and tell you friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

Podcast aus dem Kreta-Urlaub. Und dabei darf der einheimische Wein natürlich nicht fehlen! Griechenland als Weinland ist wieder stark im Kommen und platziert sich in gutem Licht - abseits des für den klebrigen Retsina bekannten alten Bildes von griechischem Wein. Xinomavro, Agiorgitiko und Assyrtiko, um die drei wichtigsten (und auch hier verkosteten) Weine zu nennen, werden in dieser Folge besprochen, getrunken und gefeiert!

I studion: Jeanette Björkqvist, Johan Fagerudd, Pia-Maria Lehtola och Magnus Londen. Retsina. Vad gör ni just nu? Vägen till lycka. Stad versus landsbygd. Grillsäsongen är här. Japansk frukost och laboratoriebiff. Välj rätt färg. Sommar är lika med gräl. Arabiska i Sverige. Skvallerskatt i Uganda. Jeanette är bastugalning. Frankrike kallar. Dödscafé i Bangkok. Glad midsommar!

While Steph works her way back to the states, we're taking a week off to square away busy winter schedules. Few people, however, have a busier schedule than our guest who took time out of her day to chat with the Wine Two Five ladies a few weeks back. Chardonnay for breakfast? Yes please, and Susan tells us why it's a great choice. So sit back, relax, and enjoy the smart, funny and talented Susan Kostrzewa, Executive Editor, Wine Enthusiast magazine!   Susan Kostrzewa, Wine Enthusiast Exec Editor, Wine Podcast

Konstantinos Lazarakis MW talks to us about the different grape varieties of Greece and Retsina.

A brief blog about Retsina Greek wine.

Opa!  It's a Greek wine podcast!  We're gonna explain the hell outta some Hellenic Republic wine and the grapes and producers you should know for the next time you go out for some Spanakopita.  Ever wonder what Socrates and Plato were getting drunk on while they were waxing poetic on world philosophy?  We've got the answers!  (And the lost scrolls of the Parthenon for that matter).  So bust out some Retsina, sit back, and enjoy the Wine for Sophisticated Homies podcast on the ancient and modern wine-world of Greece.