Podcasts about Riesling

Australia is best known for its Shiraz. Big bold Shiraz and Cabernet Sauvignon from Barossa Valley, McLaren Vale, and Coonawarra. These are all from South Australia.We have talked about Western Australia (Margaret River) known for Cabernet Sauvignon and Chardonnay.Yarra Valley in Victoria is a cooler region known for its Chardonnay and Pinot Noir.Tasmania is off the south Coast of Australia and is an island. This is a cooler region and produces sparkling wines, Pinot Noir, and Chardonnay.Riesling is normally dry and crisp and best known for coming from the Clare Valley and the Eden Valley. Barossa Valley: Famous for bold Shiraz.Coonawarra: Renowned for rich Cabernet Sauvignon.Margaret River: A key region for elegant Chardonnay and Sauvignon Blanc blends.Clare Valley: Known for world-class, dry Riesling.McLaren Vale: Produces excellent Grenache, Shiraz, and GSM blends.Yarra Valley: A cooler climate region well known for quality Pinot Noir. Tonight, we are tasting:2020 Koonunga Hill, Shiraz Cabernet. Penfolds Wines South Australia. The winery is one of the best known in Australia and was established in 1844. Deep purple color, sweet dark dense berries, chocolate. Medium acidity, full-bodied, 14.5% alcohol. Flavors of vanilla bean creaminess and warm spice. Dried rosemary and sage might give appearance of earthiness. I purchased at Costco for $8. I mostly saw this wine running around $11, but I did see an online clearance sale (at Fine Wine and Good Spirits) for $4.33 (it said $11.26 off). The wine comes from the South Australia, but is a multi-regional blend. 65% Shiraz and 35% Cabernet Sauvignon.2020 Max's Shiraz Cabernet Penfolds. I purchased this wine at WineStyles for $17.00. Wine Enthusiast says aromas of blackberry jam, cherry cordial, pencil shavings and sweet vanilla bean-and-dark-chocolate oak influence. Rich, balanced acidity with tannins in the background. Could benefit from a few more years of aging. The wine scored a 92 from Wine Enthusiast. 70% Shiraz and 30% cabernet Sauvignon. 14.5% alcohol.2021 Bin 28 Shiraz Penfolds. Purchased at Wall to Wall Wine for $30. Wine Enthusiast says dense, ripe and powerful with quite a bit of oak. Chocolate with dark fruit and pepper spice on the nose. Flavor is rich and luscious, muscular tannins support rather than overpowers. Could age for a few more years. The wine was scored a 93 from the Wine Enthusiast. The wine is aged in American Oak for 12 months. 14.5% alcohol.We both liked #2 Max's Shiraz/Cabernet the best, and we thought this was the best buy of the night. I also liked #3 Bin 28 Shiraz, a very powerful fruity-oaky wine. I felt it lost a little balance because of the amount of oak, Denise didn't care for it's finish. Neither of us really cared for #1 Koonunga Hill, Shiraz/Cabernet. Next week we are exploring white wines of Australia.

During a recent episode of The Valley Today, host Janet Michael sits down with Jill Edlich and Kary Haun for Tourism Tuesday — Shenandoah County Edition — to talk about an exciting new chapter unfolding at North Mountain Vineyard and Winery. What begins as a conversation about events and community quickly reveals something much bigger: a Renaissance fair founder has just stepped into life as a vineyard owner. As part of the ongoing Tourism Tuesday series highlighting destinations and experiences in Shenandoah County, the conversation explores how Jill's purchase of North Mountain is reshaping both the winery and the future home of the Ravenwood Faire. As listeners quickly learn, this isn't just a business transaction. It's a story about legacy, land, and local connection. The Perfect Match When Krista, the former owner of North Mountain Vineyard and Winery, decided to sell her beloved property, she wasn't just looking for any buyer. She wanted someone who would cherish the land and preserve its legacy. After waiting patiently for the right person, she found exactly what she was looking for in Jill Edlich—though the match came with an unexpected twist. Jill didn't set out to become a winemaker. Instead, she was searching for a permanent home for the Ravenwood Faire, the Renaissance-style festival she founded in 2019. For years, she had been hosting the fundraising event at the Frederick County Fairgrounds in Clear Brook, but the logistics were exhausting. Setting up and breaking down the event took nearly a week each time, and Jill dreamed of finding land where the fair could put down roots. From Fairgrounds to Vineyards When Jill discovered the 47-acre North Mountain property—with 15 acres planted in grapevines—she realized she'd found more than just a home for her event. She'd stumbled into an entirely new venture. "It's like those TV shows where someone says, 'Honey, I bought a zoo,'" Janet jokes. "And those people are like, 'I've never run a zoo before, but hey, we're gonna give this a shot.'" Jill laughs in agreement. Suddenly, she wasn't just an event organizer—she was a farmer and a vintner. "A lot of people say, 'So how does it feel to be a farmer now?'" Jill reflects. "And I'm like, wow. Yeah. I'm a farmer besides owning the winery." A Wine Lover's Journey Fortunately, Jill's leap into the wine business wasn't entirely blind. Years earlier, she founded the Wine Club for Women, organizing tastings and educational events throughout Frederick County, Winchester, and even Shenandoah County. She loved learning about wine pairings and vineyard operations, but eventually, the demands of the Ravenwood Faire consumed her time. Still, she never abandoned her dream of returning to the wine world someday. "It's kind of like a full circle," Jill explains. "Everything happens for a reason. That's always been one of my things for sure." Preserving Tradition One of Jill's biggest concerns when taking over the winery was maintaining the quality and character that loyal customers had come to expect. Thankfully, she inherited an invaluable asset: the winemaking team. Krista's son, John Jackson, stayed on as head winemaker, along with assistant winemaker Andrew Bender. Together, they're Jill's "wine-making gurus," patiently teaching her the craft while ensuring beloved wines like Toms Brook Red remain unchanged. "Rest assured, we've got Toms Brook Red and that's definitely not going anywhere," Jill promises. Beyond preserving existing wines, she's also excited to experiment with new blends and explore whether certain grapes can stand on their own rather than being blended. A Diverse Portfolio Currently, North Mountain offers an impressive selection. The white wines include Riesling, Oktoberfest, a standout Virginia Apple wine, Gruner Veltliner, Chardonnay, and Gewürztraminer Rosé. Meanwhile, the red lineup features Zweigel Red, Cabernet Franc (Jill's personal favorite), Petite Verdot, Chambourcin Foster's Reserve, Mountain Midnight (a port-style wine), the famous Toms Brook Red, a spiced holiday wine that can be served cold or warmed, and Clairet—a Bordeaux-style blend that's grandfathered in under a now-restricted name. Renovations and Accessibility Since closing on the property on October 31, 2025, Jill has wasted no time making improvements. She opened for business the very next day and immediately began renovations to make the winery more welcoming. The tasting room has been transformed into a clean, inviting space where large groups or dozens of small parties can gather comfortably. Most importantly, Jill prioritizes accessibility. She's adding a ramp to eliminate steps at the entrance, designating handicap parking spots, and extending the parking lot. Additionally, she's constructing a road, making it easier for visitors to access events—especially the Ravenwood Faire—without overwhelming the neighborhood. The Ravenwood Connection While the winery and the Ravenwood Faire are separate entities, they now share the same home. The Ravenwood Foundation will rent space on the property to host the fundraising event, happening in October: the 16th through 18th and the 23rd through 25th. The fair has grown significantly since its inception, particularly in its offerings for children. Last year, the kids' area was constantly packed, which thrills Jill and her team. "Every time I looked over in that area, it was just a constant," she recalls. "It made us feel really good." Beyond the fair, the foundation runs a week-long day camp for children ages 12 to 17, teaching outdoor skills like archery, bread making, and cooking over open fires. Last year's inaugural camp served 16 kids—a number that initially seemed small but proved perfect for working out the kinks. Moving forward, Jill hopes to eventually bring the camp to the vineyard property and possibly expand to overnight sessions, though logistical challenges like insurance and sleeping arrangements remain. Building Community Jill's vision extends beyond wine and fairs. She's actively partnering with local farms and artisans to host events like homesteading workshops, sourdough-making classes, canning demonstrations, and floral arrangement sessions. Every Saturday features live music, and the winery has already hosted trivia nights, bridal showers, and even a 35-person wedding in the great room. "It's really important for us to be working with our local community," Jill emphasizes. "Meeting other farmers now has been amazing." She's also been warmly welcomed by the Shenandoah Valley Wine Trail, a tight-knit group of winemakers who meet every other month at different vineyards. "I walked in there and everybody had open arms," Jill says. "It was an amazing feeling. I'm feeling the love for sure." Looking Ahead As spring approaches, Jill plans to extend the winery's hours beyond the current Wednesday through Sunday, 11 a.m. to 5 p.m. schedule. She's also reviving Oktoberfest—a tradition Krista maintained even in her final years—and giving it "a little more love." Perhaps most excitingly, Jill is exploring expanding wine production and potentially enlarging the cellar. With stunning sunset views, ample outdoor space, and a growing calendar of events, North Mountain Vineyard and Winery is poised to become a cornerstone of Shenandoah County's tourism scene. For Jill, the journey from Renaissance fair organizer to winery owner has been unexpected but deeply fulfilling. "I know how to drink wine," she jokes. "But to make it, that was a whole different ball of wax." Three months in, she's learning something new every day—and loving every minute of it. North Mountain Vineyard and Winery is located in Shenandoah County at 4374 Swartz Road, Maurertown. For more information, visit northmountainvineyard.com or follow them on Facebook and Instagram. Learn more about the Ravenwood Foundation at ravenwoodfoundation.org.

If sparkling wine feels like it's either too expensive, too pretentious, or just not your thing... you haven't had Sekt. German sparkling Riesling is the fruity, zippy, under-$20 bubbly that sparkling wine lovers, especially Prosecco drinkers, have been sleeping on, and in this episode, we are here to fix that. Discover why Germany is the world's largest sparkling wine market, and why the controversial Charmat method actually makes a superior sparkling Riesling versus doing it in the traditional or Champagne method. Hint: the Charmat method helps preserve Riesling's signature floral aromatics and stone fruit and orchard fruit flavors instead of burying them under yeasty, toasty notes. In this episode, we taste two Mosel Sekt bottles side by side, and tell you if either of them is worth buying. And we make lots of cringy jokes about Sekt. What else would you expect from us?!? If you are curious to find a new sparkling wine to try, or just haven't found a sparkling wine that you love yet, then this is the episode for you! Wines reviewed in this episode: Loosen Bros. Dr. L Sparkling Riesling, Ulrich Langguth 12 Degree Sparkling Riesling Sekt.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Deutschland hat einige Weine, die fest mit dem heimischen Weinbau verknüpft sind – Lou und Jonas stellen die Klassiker vor. Du erfährst, welche Weiß- und Rotweine typisch sind, welche Stile sich für Einsteiger:innen eignen und welche Weine sich international einen Namen gemacht haben. Außerdem gibt's Einblicke in Trends, Geschichte und Besonderheiten der einzelnen Rebsorten – vom unkomplizierten Müller-Thurgau bis zum eleganten Spätburgunder. Weine der Woche Müller-Thurgau, Riesling, Dornfelder & Spätburunder Vier Klassiker, die Deutschland prägen: leicht und frisch, mineralisch und vielseitig, fruchtbetont oder elegant und vielschichtig. Weinlexikon: D wie Deckrotwein Deckrotweine sind besonders farbintensive Rotweine, die früher genutzt wurden, um hellere Weine dunkler zu färben. Heute stehen Eleganz und Finesse im Vordergrund, nicht die Farbtiefe. 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 findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska 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.

Dan and Matt Matt Duffy from Vaughn Duffy Wines is back on California Wine Country. Matt has been on the show before, on this episode last summer. Dan Berger is back after taking last week off to attend the Anderson Valley White Wine festival, which we previewed on a few recent CWC episodes. He was in charge of the Riesling table with 12 different ones. They will hold a Pinot Noir festival in about five weeks, which we will hear about too. Matt Duffy was on CWC once before, last summer. Vaughn Duffy Wines specializes in single vineyard Pinot Noir. Their wines have captured many awards. Today Matt has brought four Pinot Noirs, all from different vineyards in the Petaluma Gap AVA. They are all from 2024. There are 3 vineyard designates, and one called Petaluma Gap which is a blend of Pinot Noir all from within the AVA. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  This wine has characteristics of a Petaluma Gap Pinot Noir. A Russian River Valley Pinot Noir has a little more raspberry and strawberry flavors. This one has a little more rustic character that reminds Dan a little more of Burgundy than one from RRV. Matt notices that the wines from Petaluma Gap makes purple, darker fruit compared to the bright reds from the Russian River Valley. The wind keeps things cooler in the growing season which lengthens the ripening season and limits the yields. Pinot Noir: a delicate balance Dan describes Pinot Noir as being on the edge between being too light or too heavy. A winemaker has to be careful through harvest and production, “…because if you try to get too much or too little (from it), it either lacks something or has too much of something.” Daedalus finds Pinot Noir sometimes too dark or too light but this one is “just right.”  Dan says you can run the risk of making an overripe wine anywhere with any varietal, but there is more forgiveness in some varieties and in some regions. If you harvest Cabernet a little too late, you can get away with it. If you harvest Pinot Noir a little bit too late in some regions, “…you're going to get an odd configuration of characteristics.” And those aren't necessarily a benefit to anyone. The first wine they taste is the blend, of Sangiacomo’s Roberts Road vineyard and Uberroth vineyard, both in the Petaluma Gap. Later in the show they will taste single vineyard Pinot Noir bottlings from each of those vineyards.

Christian Pufahl ist ein Weinrealist, der den Wein liebt – und genau das macht ihn unvergesslich. Er zeigt, dass Nüchternheit und Liebe kein Widerspruch sind, sondern eine harmonische Einheit. Er verkörpert eine seltene Balance in der Welt des Weins: die Fähigkeit, Leidenschaft mit pragmatischem Blick zu betrachten und dennoch eine tiefe, verliebte Hingabe zu empfinden. In einer Branche, die oft von Übertreibungen, modernem Lifestyle und modischen Hypes geprägt ist, steht er für Authentizität, Tiefe und ein echtes Gefühl für Genuss. Und natürlich lebt er, wie viele seiner Kollegen, eine tiefphilosophische Haltung, die Wein nicht nur als Getränk, sondern als Spiegel von Natur, Handwerk und Emotionen versteht – als Ausdruck von Beziehung zwischen Winzer, Flasche und Mensch. Diese Dualität – Nüchternheit gepaart mit Leidenschaft – macht ihn zu einer inspirierenden Figur. Christian vermag es, weit über den eigenen Teller-, nein Glasrand zu denken, denn in seinen selbstkreierten, eigenproduzierten und prämierten alkoholfreien Begleitungen beschreitet er Geschmacksebenen, die vielleicht sogar der Wein nicht zu bespielen vermag. Hier meistert er Alternativen zum klassischen Trinken mit derselben Hingabe, um Inklusivität im Restaurant zu fördern und Genuss für alle möglich zu machen. Was Christian Pufahl besonders auszeichnet, ist seine bedächtige Herangehensweise. Er betrachtet Wein nicht mit rein wissenschaftlicher Präzision über Terroirs, Rebsorten, Vinifikationsmethoden oder klimatische Einflüsse, sondern aus einer gelebten Praxis heraus. Aspekte wie Nachhaltigkeit, Geld und Business werden von ihm nüchtern betrachtet – ohne Illusionen, aber auch ohne Zynismus. Wie er zu seinen Ansichten und Erkenntnissen kommt? Ganz einfach: aus der Arbeit mit Winzern, aus Tätigkeiten auf verschiedenen Weingütern, aus dem Reisen, aus dem täglichen Umgang mit Essen und Trinken. Er kennt die Realitäten des Weinbaus – wirtschaftliche Herausforderungen, handwerkliche Feinheiten und ökologische Grenzen. Doch inmitten dieser Rationalität blüht seine echte Verliebtheit. Wein ist für ihn mehr als ein Produkt; er ist eine Kunstform, die Erinnerungen weckt, Emotionen berührt und Geschichten erzählt – manchmal traditionell, manchmal modern, aber immer getragen von Herz. Und so erschafft er im Restaurant eine Atmosphäre, in der Gäste nicht nur essen und trinken, sondern erleben. Denn sein Kredo ist, dass er keine Speisen, keine Getränke und keine Flaschen verkauft, sondern bleibende Erlebnisse und echte Beziehungen. Und jeder, der ihm begegnet, spürt: Hier geht es nicht um Status, nicht um Lifestyle, nicht um Geld – sondern um Liebe, um Nähe und um einen ehrlichen Umgang mit Genuss. Genau das. Und oft noch weit darüber hinaus. Wie in dieser Episode.

This interview is with Travis Culley, a Linfield grad and local wine industry veteran. In this interview, Travis talks about attending Linfield in the 90s, beginning to work at Nick's Italian Cafe the week before he started his freshman year, and all his adventures since then.Travis talks about being introduced to wine through Riesling while his dad was in the Air Force and his family lived in Germany. They later moved to Weston, OR near Pendleton, and Travis came to Linfield in 1990. The week before classes started, his roommate took him to Nick's Italian Cafe to help clean up the kitchen. He ended up working there for the next 11 years.Travis discusses his involvement with IPNC and how he ended up in the background of a very famous picture outside of Nick's. During a dinner with dozens of influential winemakers sometime in the late 90s, everyone gathered outside the restaurant to take a picture, and Travis stood on a chair on the other side of the window to be included.Later in the interview, Travis talks about going wine tasting at various local wineries on Thanksgiving and Memorial Day weekends to visit places that sold wine to Nick's. It was through these tastings that he started working holiday weekends at Archery Summit and WillaKenzie, and for the last 27 years at Belle Pente Winery.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on January 26, 2026.

Tonight, we are tasting another new wine. It's Gruner Veltliner. Sometimes just referred to as Gruner. These wines have primary flavors of lemon, lime, grapefruit, and nectarine; followed by notes of white pepper, iris, green bean, radish, tarragon, ginger, and honey.The best Gruners are perfumed, dry, and full-bodied with high acidity. This is the number one wine grape in Austria. It can be made into a light fruity wine, a heavier bodied dry wine, and a sparkling sekt.Serve well chilled, near refrigerator temperature.We are tasting with a Riesling which I'm guessing will be fairly similar to the Gruner.Tonight, we are tasting:2024 Doris and Leopold Gruner Veltliner. Purchased at Trader Joe's for $5.99. Wine Enthusiast rated it an 88. Bright and lively, with zesty citrus, orchard fruit, white pepper spice, and a touch of macadamia on the finish. Clean and refreshing. 2025 Rieslingfreak No. 33 Reverence of Riesling. I purchased this wine from Costco for $14.99. It comes from Clare Valley, Australia. This winery has Rieslings that have scored upto 98. Fine Wine and Good Spirits called the wine highly perfumed bouquet of lemon thyme, lime, rosewater. This is a dry, fruity, and perfumed Riesling. The winery says it is made for immediate enjoyment. 10.5% alcohol.We both scored the Gruner a 3 and the Riesling a 4. We would highly recommend both of these wines.Next week we are exploring Australia.

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „Welcome back“ am Freitag.

Send a textForget everything you thought you knew about the Limestone Coast being "just for Cabernet." We're following Meg's week-long trek along South Australia's wind-whipped shoreline to discover a region that's cooling down and sharpening up. From the electric Blue Lake of Mount Gambier to the chalky soils of Robe and Cape Jaffa, we're trading heavy reds for whites that speak with a bright, textural accent. It's a coastal vibe where the air is crisp, the acids are zesty, and the Sauvignon Blanc actually tastes like an explosion of passionfruit and sea spray.We're stripping the ego out of the glass and getting into why "skin contact" is more than just a buzzword, it's the secret to making a Riesling the ultimate partner for fatty sausages or miso veg. Along the way, we settle the ultimate dinner-party debate (yes, you do pronounce the ‘T' in Moët) and celebrate the cellar door moments that actually stick—think dog treats, impromptu picnics, and which labels pair best with a bag of chips. Whether you're a die-hard Cabernet fan or ready to join "Team Coastal White," this is your permission slip to explore the grippy, unpretentious, and slightly salty side of the southeast.Wines TastedWangolina Sauvignon Blanc 2025, $23.00https://www.wangolina.com.au/wine/limestone-coast-sauvignon-blanc/57593/Wangolina Original Semillon 2023, $35.00https://www.wangolina.com.au/wine/the-originals-semillon/52892/Patrick of Coonawarra Methode Skinny Riesling 2023, $32.00https://patrickofcoonawarra.com/collections/all-wines/products/2023-methode-skinny-riesling-20-offFollow us on instagram @winewithmegandmel

Husbands and cookies are exchanged, to add holiday cheer.Based on a post by SandyMarl, in 4 parts. Listen to the ► Podcast at Steamy Stories.The Chix Annual Christmas Cookie ExchangeMcNally topped off each of the four glasses, then tipped the bottle to her lips to make sure she’d drained the last sweet drop of Gewürztraminer. McNally smacked her lips before inserting her tongue into the brown wine bottle’s narrow orifice. “Umm, a sweet little rim job before I recycle this dead soldier,” she announced to a kitchen packed with a few of her long-time friends. “This dark guy is so sweet, I just love him,” she said as she continued her fellatio pantomime by wrapping her lips around the narrow neck as she encircled her fingers and made a couple of strokes up and down the bottle like she was finishing a masterful blow job.Her friends watched her risqué display and giggled, except for Patricia. Patricia picked through the array of Christmas cookie cutter shapes laid out at the edge of the counter, dropping her eyes as she scolded, “McNally, you should be more thoughtful of Dana. Your tipsy little joke is in poor taste in front of our hostess, especially at this time of year.” Patricia meant it as a sobering rebuke, as if any of the girls present needed to be reminded of Dana’s recently widowed status, especially around Christmas.McNally pulled the wine bottle’s phallic dimensions from her lips, setting it down and turning to Dana, “Oh crap, I’m sorry. You know I had no intention of opening painful memories; I was only trying to lift the holiday spirits with a little bawdy humor… I was just thinking…”Dana turned to McNally, “I know. I know you McNally – boy do I know you. You’re always thinking we Chix should loosen up our inhibitions and take a walk on the steamier side of life; and boy are you always ready with a risqué joke, a steamy story or a naughty pun.”Dana broke into a smile, and then spoke to her closest friends, “Hey Chix, you guys are so great! You’re the only reason I’m able to get through this time of year. Without y'all, I’d be nothing but a blubbering mess this Christmas. Facing the painful first anniversary of Sander’s passing is really hard. It’d be unbearable if I had to go through it alone. The support of my Chix means everything to me right now.”Dana forced a cheery voice and continued speaking after dusting the flour off her hands. “I insisted y'all come into my kitchen this year and fill it with holiday cheer, so it’d be like the good times we had before. I want everyone to make a big sugary mess for me to clean up and keep me busy. Our annual Chix Christmas cookie exchange is our tradition; it’s now more meaningful to me than ever. I’m dreading the holidays…” Dana paused to collect her emotions before continuing, “… as the holiday season approaches, I fear being all alone, left to deal with the memory of Sander’s skiing accident by myself. I need my Chix more than ever right now. I need something to keep my mind from dwelling on the anniversary of the accident.”Dana gave a congenial but forced looking smile to the women in her kitchen. “McNally, you go right on giving your Gewurztraminer boyfriend’s long, brown glass cock a good sucking, it’s fine with me and the rest of these kitchen voyeurs. Keep it up, all of you, be merry and I’ll find a way to get by.”Annie wiped a tear off her cheek as she stepped to Dana, wrapping her arms and her baggy, ugly Christmas sweater around Dana, managing to get cookie dough crumbs in Dana’s hair in the process. Annie hugged Dana tight, embracing her in a prolonged hold to convey her sympathy and shared grief at the loss of Dana’s husband last year. Annie teared up again as she remembered gathering with McNally and Patricia to take down the tree and put away all the festive Christmas decorations in Dana’s house as Dana planned Sander’s funeral.It was all so sad, so hard to deal with. Annie admired McNally’s flair to disregard the implicit sadness hanging over their annual Chix Christmas cookie exchange; but didn’t want to get between McNally and Patricia as they scuffled over the proper decorum in Dana’s kitchen under the circumstances.Annie let go and pulled away from her embrace, and as she did, she gasped, “Oh Dana, I’m sorry. Look what I’ve done, my dirty apron made a mess on your top. I’m sorry.”Dana laughed, “I should’ve expected this would happen, wearing black when I’m in the middle of a hen party with flour flying all over my kitchen. I thought I’d feel and look slimmer wearing black, a self-deluding effect to counteract my debauched cookie sampling today. I might as well just drop these little Santa cookies down my pants and let ‘em stick right there on my hips,” smacking her hands on her ass for emphasis.Annie, trying to make up for the accidental flour dusting, began to brush her fingers across Dana’s boobs, fussing and worrying she’d ruined Dana’s pullover. Dana laughed it off, “Annie, stop fretting, it’ll wash out, no problem. Relax. Let’s all have a good time making a mess as we bake and decorate our cookies. There’s something festive about a busy and messy kitchen. I just love it.”McNally watched from the other side of the counter as Annie dabbed and wiped the front of Dana’s chest, “I know what you’re getting for Christmas - one of those cordless hand vacuums; they market it as a bust duster.” Everyone cracked up at McNally’s pun, even Patricia.The timer went off; Patricia stepped to the oven to check on the first batch of cookies. She pulled out the cookie sheet and put it on the cooling rack.“Those look perfect,” Annie announced.“They’re not perfect until they’re decorated,” responded Dana. “They’re just plain-Jane naked right now. It’s our job to get them all dressed up in their Christmas fancy-pants.”“Oh, Patricia, can you grab the box of sprinkles and glittery decorating doo-dahs from the cupboard next to the oven?” asked Dana. Patricia set the full box of decorating doo-dahs on the kitchen table.McNally burst into song, “Doo-dah, doo-dah, Camptown ladies sing this song, all the doo-dah day!” McNally’s three friends joined in a final chorus, “Doo-dah, doo-dah, all the doo-dah day!”“Now things are starting to sound festive,” declared Dana as she mixed bowls of red and green frosting. “McNally, there’s a bottle of Riesling in the garage fridge – I know I don’t have to ask twice to get you to bring that one in and pour another round.”Annie said, “This is sounding and feeling like old times; like back in the beginning when we worked at Dix Chix. Who remembers which of us four started waitressing first at Dix?”“Wasn’t me,” was McNally’s contribution from the hallway, “I’m the youngest of the Chix.”“It could’ve been you; you’ve always had a reputation for starting early McNally,” was Patricia’s retort.McNally laughed at the ribbing. “I seem to recall that Annie got hired a few days ahead of me.”“So, when did we become collectively known as 'The Chix?’” was Dana’s follow up question.Annie answered, “It was Patricia. She advertised to all the boys that there were some interesting Chix to be found in the backroom of Dix Chix Family Restaurant after closing. If a boy had the right stuff, he could find his way into the place and get a few drinks, no ID required.”“That may be true, but I got the idea from that new girl,” said Patricia in a defensive tone. “The new girl suggested it was a crying shame that us four Chix had to close up on Friday and Saturday nights without having any cocks around to make it fun,” was Patricia’s recollection. “Being the studious college girl, Mrs. Dix trusted me with the keys and the liquor inventory.”“And who might have been the corrupting 'new girl’ who put that idea of letting some cocks into the back room with those chicks?” asked Dana with a smirk.“I hear she’s still tending bar somewhere, perhaps more corrupting than ever,” Patricia offered in an offhand guess.McNally, a seasoned barmaid, filled the wine glasses scattered around the kitchen, “I just thought it was false advertising to have a big neon sign that flashed Dix Chix, yet only the Chix half of the attraction was available. I merely suggested to the old timer running the show that if we were working to close the place on Friday and Saturday nights, we owed it to ourselves to have a crew of Dix to go with the Chix. Like the sign said.”Annie asked, “Patricia, I’ve always wondered, how did you choose which boys got an after-hours invitation to the backroom?”“I delegate,” was Patricia’s reply. “That’s why I’m management material. I consulted a trusted source.”McNally gave a curtsey acknowledging her role, and then filled in the story line, “Guys are pretty simple. I’d give the cute ones a line; 'Winner, winner, chicken dinner - Would you prefer a breast or a thigh?’ I then slipped 'em an offer, 'Come on by Dix Chix late some night this weekend for a chicken tender special – tell 'em McNally sent you.’” The three ladies exploded into hearty whoops at McNally’s explanation.Dana took a sip out of her glass, thinking for a moment, “McNally are you responsible then for introducing each of us to our future husbands? I’d never thought of it like that.”“Ultimately the Chix chooses the Dix. At least, that’s how I’d look at it. In collusion with Patricia, I merely helped sow some wild oats in that Dix Chix backroom. But I only sowed the seeds. It was the others who reaped the harvest. I must admit, I did have to run a lot of lame-cock also-rans through that backroom before some of them ended up sticking around for a while.”“Well, however you did it, Sander and I hit it off - after Patricia passed on him and I scooped him up, as I seem to recall. I guess I never thanked you for your fine work.” Dana raised her glass in a salute to McNally.“I’m happy it worked for you Dana,” said Patricia, “I had my eye out for one of those solid, basic models, a kind of nerdy, engineering type. My philosophy was that those low-key kinds of guys wear well. I seem to recall McNally telling me that she didn’t usually fish in those kinds of nerdy-fish ponds, but she promised she’d expand her repertoire to see if she could toss such a specimen my way.”“I remember when Will showed up at the backroom, he looked a little dazed and confused. McNally had to act fast to ease Will into the situation and then gently hand him off to Patricia,” recalled Annie. “So, how’d McNally’s low-key, nerdish fish land in your lap then Patricia?”Patricia made a wistful smile as she rolled out a sheet of dough, “I guess I got what I wanted. Though, I’ve wondered some days if I should have dropped my line into a different pond. There’ve been some days when I wonder what life would’ve been like with a spicier, adventurous man… but that’s normal, right? Don’t we all have some days where we wish things were different?”Annie, Dana and McNally were quick to assure Patricia that they all had their moments when they had a twinge of doubt about their choices in husbands. “Yeah, that’s pretty normal I think,” added Annie.Annie went back to the mixing bowl where she was making rounded, nut-filled Mexican Wedding Cake cookies and dusting them with flour. “Nelson has always been supportive of me, I have to think that our marriage is better than some that I know of, but over the years some of the spark has dimmed. Maybe it’s me, but honestly, if he wanted more sex, I’d consider letting the ol’ boy find a fling with another woman, as long as she agreed to clean my house in exchange for Nelson’s services.”Dana gave up a small squeak, “Serious?”“Oh, just a quirky idea. It’s not like we’d be on the brink of a divorce, we’re perfectly compatible. It would merely be a convenient arrangement, Nelson the ol’ goat, would get more action and stop pestering me and I’d get a clean house and more time. I think it’d be a fair exchange.” Annie shrugged as she spooned out a lump of dough and patted it into a little ball.Dana sighed, “Oh Annie. Annie, you should enjoy the little things from Nelson. You know what I miss most from Sander? It’s little things like tangling our feet together in bed, I really miss the feeling of when Sander would reach across the bed and pull me over close to him. It didn’t have to be sex, sometimes it was so good just to have him spoon into my backside and reach over to caress my breasts.” Dana took a deep breath, “I’m just here to remind The Chix, like they say, 'You don’t know what you got 'til it’s gone.’”Annie’s eyes moistened again, “I’m sorry Dana, I didn’t mean to make you feel bad. I’m so sorry.”“They’re good memories Annie, I don’t feel bad. Just sad at Christmas now. Get back to making cookies and a mess; it’s the only thing that’ll save me, girl.”Patricia began pressing the cookie cutter into her sheet of dough while pressing this girl-talk topic a little further, “McNally, I’m kind of surprised you and Orlando have made it work so well all of these years. It has always seemed to me that you two traveled in different orbits.”McNally laughed as she put down her half-empty wine glass, concentrating on mixing up some chocolate frosting. “It’s a beautiful cosmic dance between me and Orlando. We’re a pair of heavenly bodies sharing our orbits when the gravitational attraction pulls us close. Otherwise, we each have our own interests as y'all know perfectly well. Orlando has his poetry, music and writing projects. I love lending my graphic and artistic vision to Orlando’s projects when it fits. When we collaborate, we make beautiful art. When we’re not collaborating on something, that’s when I fill my orbit with my animals and other pets.”Patricia raised an eyebrow, “Do you care for your 'pets’ as much as you do your animals?”“Me and my pets share a sensual bond and an understanding. I will never abandon one of my animals. But my pets come and then my pets go, every pet in his own season. I enjoy a wide orbit in this life Patricia.”McNally took another sip, becoming introspective, “Hey you know what? I’d have to say that The Chix is my longest held orbit. It’s so good to have you gals around for me for all of these years.” McNally raised her glass in a toast, “To The Chix. To the long and strong bond of three great gals who have kept me in their orbit as the rest of this crazy world spins out of control. Merry fucking Christmas, to one and to all!” McNally gave a swift motion with her hand, directing her three friends to join her in her toast.Everyone stepped to McNally’s end of the counter, touching their glasses, creating a resounding chime as the glassware clinked. “Here! Here!” said Dana, “Let’s make this a Merry fucking Christmas for one and for all!”“I’ll drink to that,” offered McNally.“Of course, you will,” noted Patricia.Annie gave her signature tipsy laugh, “I’ll drink to that Patricia!” and took a gulp.“May I join you?” asked McNally.Dana laughed, “Wait for me! I’ll drink to that too!”McNally turned and walked away from the circled Chix. “Where are you off to McNally?”“Time for the Pinot Noir - any arguments?”“Yeah. What about the Pinot Grigio?” asked Dana in a mock argumentative voice.“No blow back from me. I’ll get both.” With that McNally disappeared into the garage.The cookie production line clicked into gear as The Chix rolled out a pile of baked cookie shapes and an assortment of buttery spritz cookies, chocolate drops, nut bars to go with the gooey lemon bars and shortbread. “My favorite thing in this whole kitchen, other than maybe the wine, is doing the detailed decorations with colored frosting and sprinkles,” announced Dana.“Here you go then Dana,” said Patricia as she set two hot cookie sheets on the cooling racks, “you’ve got your work cut out for you with all of these shapes.” Patricia brandished a pair of cookie cutters, “You have me to thank for 'cutting your work out for you’; you’ve got Mr. and Mrs. Claus, Christmas trees, wreathes, ornaments, stockings, snowmen, reindeer and candy canes galore.”“'Work cut out for you’, I see what you did there,” observed Annie. “You’ve been hanging around McNally too much.”McNally grabbed a couple of the round Mexican Wedding Cakes from Annie’s station and then a candy cane shaped cookie off the pile of undecorated cookies.“What are you working on McNally?” was Dana’s question.“I’ve been inspired by Annie’s earlier comments and her idea of exchanging Nelson’s candy cane for housework.”Annie chortled, “What? Something creative for me? My, my, what could it be McNally?”“Avert your eyes; I’m making you a little surprise.” Annie laughed and pretended to look away, but she and the others watched to see what culinary form McNally’s inspiration took. McNally coated both sides of the candy cane in pink frosting and then covered the straight end of the candy cane with a thin white glaze. She grabbed two pecan halves from the bowl, placing them on top of the round Mexican Wedding Cakes and then wedged the decorated pink candy cane between the two, projecting upward. McNally handed the 3D cookie sculpture to Annie on a small paper plate. “Here you go girl, a little something sweet to enjoy stuffing into your stocking while Nelson is out with your domestic help.”The Chix all laughed, applauding McNally’s skill at coming up with a naughty little cookie. “See, he comes with a pair of real nuts, and I’ve given his sweet candy cane a condom coating of sugar glaze. And if you’ve been feeling pressure to put out Annie, be assured that he only wants to cum in your chimney once a year.”Annie was laughing pretty hard, “You’re so thoughtful McNally. But I’ve been a good girl all year; I think I deserve to get a bigger candy cane.”“Ho, ho, ho,” chuckled McNally, “What you’re asking for is reserved for the naughty girls on m

Husbands and cookies are exchanged, to add holiday cheer.Based on a post by SandyMarl, in 4 parts. Listen to the ► Podcast at Steamy Stories.The Chix Annual Christmas Cookie ExchangeMcNally topped off each of the four glasses, then tipped the bottle to her lips to make sure she’d drained the last sweet drop of Gewürztraminer. McNally smacked her lips before inserting her tongue into the brown wine bottle’s narrow orifice. “Umm, a sweet little rim job before I recycle this dead soldier,” she announced to a kitchen packed with a few of her long-time friends. “This dark guy is so sweet, I just love him,” she said as she continued her fellatio pantomime by wrapping her lips around the narrow neck as she encircled her fingers and made a couple of strokes up and down the bottle like she was finishing a masterful blow job.Her friends watched her risqué display and giggled, except for Patricia. Patricia picked through the array of Christmas cookie cutter shapes laid out at the edge of the counter, dropping her eyes as she scolded, “McNally, you should be more thoughtful of Dana. Your tipsy little joke is in poor taste in front of our hostess, especially at this time of year.” Patricia meant it as a sobering rebuke, as if any of the girls present needed to be reminded of Dana’s recently widowed status, especially around Christmas.McNally pulled the wine bottle’s phallic dimensions from her lips, setting it down and turning to Dana, “Oh crap, I’m sorry. You know I had no intention of opening painful memories; I was only trying to lift the holiday spirits with a little bawdy humor… I was just thinking…”Dana turned to McNally, “I know. I know you McNally – boy do I know you. You’re always thinking we Chix should loosen up our inhibitions and take a walk on the steamier side of life; and boy are you always ready with a risqué joke, a steamy story or a naughty pun.”Dana broke into a smile, and then spoke to her closest friends, “Hey Chix, you guys are so great! You’re the only reason I’m able to get through this time of year. Without y'all, I’d be nothing but a blubbering mess this Christmas. Facing the painful first anniversary of Sander’s passing is really hard. It’d be unbearable if I had to go through it alone. The support of my Chix means everything to me right now.”Dana forced a cheery voice and continued speaking after dusting the flour off her hands. “I insisted y'all come into my kitchen this year and fill it with holiday cheer, so it’d be like the good times we had before. I want everyone to make a big sugary mess for me to clean up and keep me busy. Our annual Chix Christmas cookie exchange is our tradition; it’s now more meaningful to me than ever. I’m dreading the holidays…” Dana paused to collect her emotions before continuing, “… as the holiday season approaches, I fear being all alone, left to deal with the memory of Sander’s skiing accident by myself. I need my Chix more than ever right now. I need something to keep my mind from dwelling on the anniversary of the accident.”Dana gave a congenial but forced looking smile to the women in her kitchen. “McNally, you go right on giving your Gewurztraminer boyfriend’s long, brown glass cock a good sucking, it’s fine with me and the rest of these kitchen voyeurs. Keep it up, all of you, be merry and I’ll find a way to get by.”Annie wiped a tear off her cheek as she stepped to Dana, wrapping her arms and her baggy, ugly Christmas sweater around Dana, managing to get cookie dough crumbs in Dana’s hair in the process. Annie hugged Dana tight, embracing her in a prolonged hold to convey her sympathy and shared grief at the loss of Dana’s husband last year. Annie teared up again as she remembered gathering with McNally and Patricia to take down the tree and put away all the festive Christmas decorations in Dana’s house as Dana planned Sander’s funeral.It was all so sad, so hard to deal with. Annie admired McNally’s flair to disregard the implicit sadness hanging over their annual Chix Christmas cookie exchange; but didn’t want to get between McNally and Patricia as they scuffled over the proper decorum in Dana’s kitchen under the circumstances.Annie let go and pulled away from her embrace, and as she did, she gasped, “Oh Dana, I’m sorry. Look what I’ve done, my dirty apron made a mess on your top. I’m sorry.”Dana laughed, “I should’ve expected this would happen, wearing black when I’m in the middle of a hen party with flour flying all over my kitchen. I thought I’d feel and look slimmer wearing black, a self-deluding effect to counteract my debauched cookie sampling today. I might as well just drop these little Santa cookies down my pants and let ‘em stick right there on my hips,” smacking her hands on her ass for emphasis.Annie, trying to make up for the accidental flour dusting, began to brush her fingers across Dana’s boobs, fussing and worrying she’d ruined Dana’s pullover. Dana laughed it off, “Annie, stop fretting, it’ll wash out, no problem. Relax. Let’s all have a good time making a mess as we bake and decorate our cookies. There’s something festive about a busy and messy kitchen. I just love it.”McNally watched from the other side of the counter as Annie dabbed and wiped the front of Dana’s chest, “I know what you’re getting for Christmas - one of those cordless hand vacuums; they market it as a bust duster.” Everyone cracked up at McNally’s pun, even Patricia.The timer went off; Patricia stepped to the oven to check on the first batch of cookies. She pulled out the cookie sheet and put it on the cooling rack.“Those look perfect,” Annie announced.“They’re not perfect until they’re decorated,” responded Dana. “They’re just plain-Jane naked right now. It’s our job to get them all dressed up in their Christmas fancy-pants.”“Oh, Patricia, can you grab the box of sprinkles and glittery decorating doo-dahs from the cupboard next to the oven?” asked Dana. Patricia set the full box of decorating doo-dahs on the kitchen table.McNally burst into song, “Doo-dah, doo-dah, Camptown ladies sing this song, all the doo-dah day!” McNally’s three friends joined in a final chorus, “Doo-dah, doo-dah, all the doo-dah day!”“Now things are starting to sound festive,” declared Dana as she mixed bowls of red and green frosting. “McNally, there’s a bottle of Riesling in the garage fridge – I know I don’t have to ask twice to get you to bring that one in and pour another round.”Annie said, “This is sounding and feeling like old times; like back in the beginning when we worked at Dix Chix. Who remembers which of us four started waitressing first at Dix?”“Wasn’t me,” was McNally’s contribution from the hallway, “I’m the youngest of the Chix.”“It could’ve been you; you’ve always had a reputation for starting early McNally,” was Patricia’s retort.McNally laughed at the ribbing. “I seem to recall that Annie got hired a few days ahead of me.”“So, when did we become collectively known as 'The Chix?’” was Dana’s follow up question.Annie answered, “It was Patricia. She advertised to all the boys that there were some interesting Chix to be found in the backroom of Dix Chix Family Restaurant after closing. If a boy had the right stuff, he could find his way into the place and get a few drinks, no ID required.”“That may be true, but I got the idea from that new girl,” said Patricia in a defensive tone. “The new girl suggested it was a crying shame that us four Chix had to close up on Friday and Saturday nights without having any cocks around to make it fun,” was Patricia’s recollection. “Being the studious college girl, Mrs. Dix trusted me with the keys and the liquor inventory.”“And who might have been the corrupting 'new girl’ who put that idea of letting some cocks into the back room with those chicks?” asked Dana with a smirk.“I hear she’s still tending bar somewhere, perhaps more corrupting than ever,” Patricia offered in an offhand guess.McNally, a seasoned barmaid, filled the wine glasses scattered around the kitchen, “I just thought it was false advertising to have a big neon sign that flashed Dix Chix, yet only the Chix half of the attraction was available. I merely suggested to the old timer running the show that if we were working to close the place on Friday and Saturday nights, we owed it to ourselves to have a crew of Dix to go with the Chix. Like the sign said.”Annie asked, “Patricia, I’ve always wondered, how did you choose which boys got an after-hours invitation to the backroom?”“I delegate,” was Patricia’s reply. “That’s why I’m management material. I consulted a trusted source.”McNally gave a curtsey acknowledging her role, and then filled in the story line, “Guys are pretty simple. I’d give the cute ones a line; 'Winner, winner, chicken dinner - Would you prefer a breast or a thigh?’ I then slipped 'em an offer, 'Come on by Dix Chix late some night this weekend for a chicken tender special – tell 'em McNally sent you.’” The three ladies exploded into hearty whoops at McNally’s explanation.Dana took a sip out of her glass, thinking for a moment, “McNally are you responsible then for introducing each of us to our future husbands? I’d never thought of it like that.”“Ultimately the Chix chooses the Dix. At least, that’s how I’d look at it. In collusion with Patricia, I merely helped sow some wild oats in that Dix Chix backroom. But I only sowed the seeds. It was the others who reaped the harvest. I must admit, I did have to run a lot of lame-cock also-rans through that backroom before some of them ended up sticking around for a while.”“Well, however you did it, Sander and I hit it off - after Patricia passed on him and I scooped him up, as I seem to recall. I guess I never thanked you for your fine work.” Dana raised her glass in a salute to McNally.“I’m happy it worked for you Dana,” said Patricia, “I had my eye out for one of those solid, basic models, a kind of nerdy, engineering type. My philosophy was that those low-key kinds of guys wear well. I seem to recall McNally telling me that she didn’t usually fish in those kinds of nerdy-fish ponds, but she promised she’d expand her repertoire to see if she could toss such a specimen my way.”“I remember when Will showed up at the backroom, he looked a little dazed and confused. McNally had to act fast to ease Will into the situation and then gently hand him off to Patricia,” recalled Annie. “So, how’d McNally’s low-key, nerdish fish land in your lap then Patricia?”Patricia made a wistful smile as she rolled out a sheet of dough, “I guess I got what I wanted. Though, I’ve wondered some days if I should have dropped my line into a different pond. There’ve been some days when I wonder what life would’ve been like with a spicier, adventurous man… but that’s normal, right? Don’t we all have some days where we wish things were different?”Annie, Dana and McNally were quick to assure Patricia that they all had their moments when they had a twinge of doubt about their choices in husbands. “Yeah, that’s pretty normal I think,” added Annie.Annie went back to the mixing bowl where she was making rounded, nut-filled Mexican Wedding Cake cookies and dusting them with flour. “Nelson has always been supportive of me, I have to think that our marriage is better than some that I know of, but over the years some of the spark has dimmed. Maybe it’s me, but honestly, if he wanted more sex, I’d consider letting the ol’ boy find a fling with another woman, as long as she agreed to clean my house in exchange for Nelson’s services.”Dana gave up a small squeak, “Serious?”“Oh, just a quirky idea. It’s not like we’d be on the brink of a divorce, we’re perfectly compatible. It would merely be a convenient arrangement, Nelson the ol’ goat, would get more action and stop pestering me and I’d get a clean house and more time. I think it’d be a fair exchange.” Annie shrugged as she spooned out a lump of dough and patted it into a little ball.Dana sighed, “Oh Annie. Annie, you should enjoy the little things from Nelson. You know what I miss most from Sander? It’s little things like tangling our feet together in bed, I really miss the feeling of when Sander would reach across the bed and pull me over close to him. It didn’t have to be sex, sometimes it was so good just to have him spoon into my backside and reach over to caress my breasts.” Dana took a deep breath, “I’m just here to remind The Chix, like they say, 'You don’t know what you got 'til it’s gone.’”Annie’s eyes moistened again, “I’m sorry Dana, I didn’t mean to make you feel bad. I’m so sorry.”“They’re good memories Annie, I don’t feel bad. Just sad at Christmas now. Get back to making cookies and a mess; it’s the only thing that’ll save me, girl.”Patricia began pressing the cookie cutter into her sheet of dough while pressing this girl-talk topic a little further, “McNally, I’m kind of surprised you and Orlando have made it work so well all of these years. It has always seemed to me that you two traveled in different orbits.”McNally laughed as she put down her half-empty wine glass, concentrating on mixing up some chocolate frosting. “It’s a beautiful cosmic dance between me and Orlando. We’re a pair of heavenly bodies sharing our orbits when the gravitational attraction pulls us close. Otherwise, we each have our own interests as y'all know perfectly well. Orlando has his poetry, music and writing projects. I love lending my graphic and artistic vision to Orlando’s projects when it fits. When we collaborate, we make beautiful art. When we’re not collaborating on something, that’s when I fill my orbit with my animals and other pets.”Patricia raised an eyebrow, “Do you care for your 'pets’ as much as you do your animals?”“Me and my pets share a sensual bond and an understanding. I will never abandon one of my animals. But my pets come and then my pets go, every pet in his own season. I enjoy a wide orbit in this life Patricia.”McNally took another sip, becoming introspective, “Hey you know what? I’d have to say that The Chix is my longest held orbit. It’s so good to have you gals around for me for all of these years.” McNally raised her glass in a toast, “To The Chix. To the long and strong bond of three great gals who have kept me in their orbit as the rest of this crazy world spins out of control. Merry fucking Christmas, to one and to all!” McNally gave a swift motion with her hand, directing her three friends to join her in her toast.Everyone stepped to McNally’s end of the counter, touching their glasses, creating a resounding chime as the glassware clinked. “Here! Here!” said Dana, “Let’s make this a Merry fucking Christmas for one and for all!”“I’ll drink to that,” offered McNally.“Of course, you will,” noted Patricia.Annie gave her signature tipsy laugh, “I’ll drink to that Patricia!” and took a gulp.“May I join you?” asked McNally.Dana laughed, “Wait for me! I’ll drink to that too!”McNally turned and walked away from the circled Chix. “Where are you off to McNally?”“Time for the Pinot Noir - any arguments?”“Yeah. What about the Pinot Grigio?” asked Dana in a mock argumentative voice.“No blow back from me. I’ll get both.” With that McNally disappeared into the garage.The cookie production line clicked into gear as The Chix rolled out a pile of baked cookie shapes and an assortment of buttery spritz cookies, chocolate drops, nut bars to go with the gooey lemon bars and shortbread. “My favorite thing in this whole kitchen, other than maybe the wine, is doing the detailed decorations with colored frosting and sprinkles,” announced Dana.“Here you go then Dana,” said Patricia as she set two hot cookie sheets on the cooling racks, “you’ve got your work cut out for you with all of these shapes.” Patricia brandished a pair of cookie cutters, “You have me to thank for 'cutting your work out for you’; you’ve got Mr. and Mrs. Claus, Christmas trees, wreathes, ornaments, stockings, snowmen, reindeer and candy canes galore.”“'Work cut out for you’, I see what you did there,” observed Annie. “You’ve been hanging around McNally too much.”McNally grabbed a couple of the round Mexican Wedding Cakes from Annie’s station and then a candy cane shaped cookie off the pile of undecorated cookies.“What are you working on McNally?” was Dana’s question.“I’ve been inspired by Annie’s earlier comments and her idea of exchanging Nelson’s candy cane for housework.”Annie chortled, “What? Something creative for me? My, my, what could it be McNally?”“Avert your eyes; I’m making you a little surprise.” Annie laughed and pretended to look away, but she and the others watched to see what culinary form McNally’s inspiration took. McNally coated both sides of the candy cane in pink frosting and then covered the straight end of the candy cane with a thin white glaze. She grabbed two pecan halves from the bowl, placing them on top of the round Mexican Wedding Cakes and then wedged the decorated pink candy cane between the two, projecting upward. McNally handed the 3D cookie sculpture to Annie on a small paper plate. “Here you go girl, a little something sweet to enjoy stuffing into your stocking while Nelson is out with your domestic help.”The Chix all laughed, applauding McNally’s skill at coming up with a naughty little cookie. “See, he comes with a pair of real nuts, and I’ve given his sweet candy cane a condom coating of sugar glaze. And if you’ve been feeling pressure to put out Annie, be assured that he only wants to cum in your chimney once a year.”Annie was laughing pretty hard, “You’re so thoughtful McNally. But I’ve been a good girl all year; I think I deserve to get a bigger candy cane.”“Ho, ho, ho,” chuckled McNally, “What you’re asking for is reserved for the naughty girls on m

Husbands and cookies are exchanged, to add holiday cheer.Based on a post by SandyMarl, in 4 parts. Listen to the ► Podcast at Steamy Stories.The Chix Annual Christmas Cookie ExchangeMcNally topped off each of the four glasses, then tipped the bottle to her lips to make sure she’d drained the last sweet drop of Gewürztraminer. McNally smacked her lips before inserting her tongue into the brown wine bottle’s narrow orifice. “Umm, a sweet little rim job before I recycle this dead soldier,” she announced to a kitchen packed with a few of her long-time friends. “This dark guy is so sweet, I just love him,” she said as she continued her fellatio pantomime by wrapping her lips around the narrow neck as she encircled her fingers and made a couple of strokes up and down the bottle like she was finishing a masterful blow job.Her friends watched her risqué display and giggled, except for Patricia. Patricia picked through the array of Christmas cookie cutter shapes laid out at the edge of the counter, dropping her eyes as she scolded, “McNally, you should be more thoughtful of Dana. Your tipsy little joke is in poor taste in front of our hostess, especially at this time of year.” Patricia meant it as a sobering rebuke, as if any of the girls present needed to be reminded of Dana’s recently widowed status, especially around Christmas.McNally pulled the wine bottle’s phallic dimensions from her lips, setting it down and turning to Dana, “Oh crap, I’m sorry. You know I had no intention of opening painful memories; I was only trying to lift the holiday spirits with a little bawdy humor… I was just thinking…”Dana turned to McNally, “I know. I know you McNally – boy do I know you. You’re always thinking we Chix should loosen up our inhibitions and take a walk on the steamier side of life; and boy are you always ready with a risqué joke, a steamy story or a naughty pun.”Dana broke into a smile, and then spoke to her closest friends, “Hey Chix, you guys are so great! You’re the only reason I’m able to get through this time of year. Without y'all, I’d be nothing but a blubbering mess this Christmas. Facing the painful first anniversary of Sander’s passing is really hard. It’d be unbearable if I had to go through it alone. The support of my Chix means everything to me right now.”Dana forced a cheery voice and continued speaking after dusting the flour off her hands. “I insisted y'all come into my kitchen this year and fill it with holiday cheer, so it’d be like the good times we had before. I want everyone to make a big sugary mess for me to clean up and keep me busy. Our annual Chix Christmas cookie exchange is our tradition; it’s now more meaningful to me than ever. I’m dreading the holidays…” Dana paused to collect her emotions before continuing, “… as the holiday season approaches, I fear being all alone, left to deal with the memory of Sander’s skiing accident by myself. I need my Chix more than ever right now. I need something to keep my mind from dwelling on the anniversary of the accident.”Dana gave a congenial but forced looking smile to the women in her kitchen. “McNally, you go right on giving your Gewurztraminer boyfriend’s long, brown glass cock a good sucking, it’s fine with me and the rest of these kitchen voyeurs. Keep it up, all of you, be merry and I’ll find a way to get by.”Annie wiped a tear off her cheek as she stepped to Dana, wrapping her arms and her baggy, ugly Christmas sweater around Dana, managing to get cookie dough crumbs in Dana’s hair in the process. Annie hugged Dana tight, embracing her in a prolonged hold to convey her sympathy and shared grief at the loss of Dana’s husband last year. Annie teared up again as she remembered gathering with McNally and Patricia to take down the tree and put away all the festive Christmas decorations in Dana’s house as Dana planned Sander’s funeral.It was all so sad, so hard to deal with. Annie admired McNally’s flair to disregard the implicit sadness hanging over their annual Chix Christmas cookie exchange; but didn’t want to get between McNally and Patricia as they scuffled over the proper decorum in Dana’s kitchen under the circumstances.Annie let go and pulled away from her embrace, and as she did, she gasped, “Oh Dana, I’m sorry. Look what I’ve done, my dirty apron made a mess on your top. I’m sorry.”Dana laughed, “I should’ve expected this would happen, wearing black when I’m in the middle of a hen party with flour flying all over my kitchen. I thought I’d feel and look slimmer wearing black, a self-deluding effect to counteract my debauched cookie sampling today. I might as well just drop these little Santa cookies down my pants and let ‘em stick right there on my hips,” smacking her hands on her ass for emphasis.Annie, trying to make up for the accidental flour dusting, began to brush her fingers across Dana’s boobs, fussing and worrying she’d ruined Dana’s pullover. Dana laughed it off, “Annie, stop fretting, it’ll wash out, no problem. Relax. Let’s all have a good time making a mess as we bake and decorate our cookies. There’s something festive about a busy and messy kitchen. I just love it.”McNally watched from the other side of the counter as Annie dabbed and wiped the front of Dana’s chest, “I know what you’re getting for Christmas - one of those cordless hand vacuums; they market it as a bust duster.” Everyone cracked up at McNally’s pun, even Patricia.The timer went off; Patricia stepped to the oven to check on the first batch of cookies. She pulled out the cookie sheet and put it on the cooling rack.“Those look perfect,” Annie announced.“They’re not perfect until they’re decorated,” responded Dana. “They’re just plain-Jane naked right now. It’s our job to get them all dressed up in their Christmas fancy-pants.”“Oh, Patricia, can you grab the box of sprinkles and glittery decorating doo-dahs from the cupboard next to the oven?” asked Dana. Patricia set the full box of decorating doo-dahs on the kitchen table.McNally burst into song, “Doo-dah, doo-dah, Camptown ladies sing this song, all the doo-dah day!” McNally’s three friends joined in a final chorus, “Doo-dah, doo-dah, all the doo-dah day!”“Now things are starting to sound festive,” declared Dana as she mixed bowls of red and green frosting. “McNally, there’s a bottle of Riesling in the garage fridge – I know I don’t have to ask twice to get you to bring that one in and pour another round.”Annie said, “This is sounding and feeling like old times; like back in the beginning when we worked at Dix Chix. Who remembers which of us four started waitressing first at Dix?”“Wasn’t me,” was McNally’s contribution from the hallway, “I’m the youngest of the Chix.”“It could’ve been you; you’ve always had a reputation for starting early McNally,” was Patricia’s retort.McNally laughed at the ribbing. “I seem to recall that Annie got hired a few days ahead of me.”“So, when did we become collectively known as 'The Chix?’” was Dana’s follow up question.Annie answered, “It was Patricia. She advertised to all the boys that there were some interesting Chix to be found in the backroom of Dix Chix Family Restaurant after closing. If a boy had the right stuff, he could find his way into the place and get a few drinks, no ID required.”“That may be true, but I got the idea from that new girl,” said Patricia in a defensive tone. “The new girl suggested it was a crying shame that us four Chix had to close up on Friday and Saturday nights without having any cocks around to make it fun,” was Patricia’s recollection. “Being the studious college girl, Mrs. Dix trusted me with the keys and the liquor inventory.”“And who might have been the corrupting 'new girl’ who put that idea of letting some cocks into the back room with those chicks?” asked Dana with a smirk.“I hear she’s still tending bar somewhere, perhaps more corrupting than ever,” Patricia offered in an offhand guess.McNally, a seasoned barmaid, filled the wine glasses scattered around the kitchen, “I just thought it was false advertising to have a big neon sign that flashed Dix Chix, yet only the Chix half of the attraction was available. I merely suggested to the old timer running the show that if we were working to close the place on Friday and Saturday nights, we owed it to ourselves to have a crew of Dix to go with the Chix. Like the sign said.”Annie asked, “Patricia, I’ve always wondered, how did you choose which boys got an after-hours invitation to the backroom?”“I delegate,” was Patricia’s reply. “That’s why I’m management material. I consulted a trusted source.”McNally gave a curtsey acknowledging her role, and then filled in the story line, “Guys are pretty simple. I’d give the cute ones a line; 'Winner, winner, chicken dinner - Would you prefer a breast or a thigh?’ I then slipped 'em an offer, 'Come on by Dix Chix late some night this weekend for a chicken tender special – tell 'em McNally sent you.’” The three ladies exploded into hearty whoops at McNally’s explanation.Dana took a sip out of her glass, thinking for a moment, “McNally are you responsible then for introducing each of us to our future husbands? I’d never thought of it like that.”“Ultimately the Chix chooses the Dix. At least, that’s how I’d look at it. In collusion with Patricia, I merely helped sow some wild oats in that Dix Chix backroom. But I only sowed the seeds. It was the others who reaped the harvest. I must admit, I did have to run a lot of lame-cock also-rans through that backroom before some of them ended up sticking around for a while.”“Well, however you did it, Sander and I hit it off - after Patricia passed on him and I scooped him up, as I seem to recall. I guess I never thanked you for your fine work.” Dana raised her glass in a salute to McNally.“I’m happy it worked for you Dana,” said Patricia, “I had my eye out for one of those solid, basic models, a kind of nerdy, engineering type. My philosophy was that those low-key kinds of guys wear well. I seem to recall McNally telling me that she didn’t usually fish in those kinds of nerdy-fish ponds, but she promised she’d expand her repertoire to see if she could toss such a specimen my way.”“I remember when Will showed up at the backroom, he looked a little dazed and confused. McNally had to act fast to ease Will into the situation and then gently hand him off to Patricia,” recalled Annie. “So, how’d McNally’s low-key, nerdish fish land in your lap then Patricia?”Patricia made a wistful smile as she rolled out a sheet of dough, “I guess I got what I wanted. Though, I’ve wondered some days if I should have dropped my line into a different pond. There’ve been some days when I wonder what life would’ve been like with a spicier, adventurous man… but that’s normal, right? Don’t we all have some days where we wish things were different?”Annie, Dana and McNally were quick to assure Patricia that they all had their moments when they had a twinge of doubt about their choices in husbands. “Yeah, that’s pretty normal I think,” added Annie.Annie went back to the mixing bowl where she was making rounded, nut-filled Mexican Wedding Cake cookies and dusting them with flour. “Nelson has always been supportive of me, I have to think that our marriage is better than some that I know of, but over the years some of the spark has dimmed. Maybe it’s me, but honestly, if he wanted more sex, I’d consider letting the ol’ boy find a fling with another woman, as long as she agreed to clean my house in exchange for Nelson’s services.”Dana gave up a small squeak, “Serious?”“Oh, just a quirky idea. It’s not like we’d be on the brink of a divorce, we’re perfectly compatible. It would merely be a convenient arrangement, Nelson the ol’ goat, would get more action and stop pestering me and I’d get a clean house and more time. I think it’d be a fair exchange.” Annie shrugged as she spooned out a lump of dough and patted it into a little ball.Dana sighed, “Oh Annie. Annie, you should enjoy the little things from Nelson. You know what I miss most from Sander? It’s little things like tangling our feet together in bed, I really miss the feeling of when Sander would reach across the bed and pull me over close to him. It didn’t have to be sex, sometimes it was so good just to have him spoon into my backside and reach over to caress my breasts.” Dana took a deep breath, “I’m just here to remind The Chix, like they say, 'You don’t know what you got 'til it’s gone.’”Annie’s eyes moistened again, “I’m sorry Dana, I didn’t mean to make you feel bad. I’m so sorry.”“They’re good memories Annie, I don’t feel bad. Just sad at Christmas now. Get back to making cookies and a mess; it’s the only thing that’ll save me, girl.”Patricia began pressing the cookie cutter into her sheet of dough while pressing this girl-talk topic a little further, “McNally, I’m kind of surprised you and Orlando have made it work so well all of these years. It has always seemed to me that you two traveled in different orbits.”McNally laughed as she put down her half-empty wine glass, concentrating on mixing up some chocolate frosting. “It’s a beautiful cosmic dance between me and Orlando. We’re a pair of heavenly bodies sharing our orbits when the gravitational attraction pulls us close. Otherwise, we each have our own interests as y'all know perfectly well. Orlando has his poetry, music and writing projects. I love lending my graphic and artistic vision to Orlando’s projects when it fits. When we collaborate, we make beautiful art. When we’re not collaborating on something, that’s when I fill my orbit with my animals and other pets.”Patricia raised an eyebrow, “Do you care for your 'pets’ as much as you do your animals?”“Me and my pets share a sensual bond and an understanding. I will never abandon one of my animals. But my pets come and then my pets go, every pet in his own season. I enjoy a wide orbit in this life Patricia.”McNally took another sip, becoming introspective, “Hey you know what? I’d have to say that The Chix is my longest held orbit. It’s so good to have you gals around for me for all of these years.” McNally raised her glass in a toast, “To The Chix. To the long and strong bond of three great gals who have kept me in their orbit as the rest of this crazy world spins out of control. Merry fucking Christmas, to one and to all!” McNally gave a swift motion with her hand, directing her three friends to join her in her toast.Everyone stepped to McNally’s end of the counter, touching their glasses, creating a resounding chime as the glassware clinked. “Here! Here!” said Dana, “Let’s make this a Merry fucking Christmas for one and for all!”“I’ll drink to that,” offered McNally.“Of course, you will,” noted Patricia.Annie gave her signature tipsy laugh, “I’ll drink to that Patricia!” and took a gulp.“May I join you?” asked McNally.Dana laughed, “Wait for me! I’ll drink to that too!”McNally turned and walked away from the circled Chix. “Where are you off to McNally?”“Time for the Pinot Noir - any arguments?”“Yeah. What about the Pinot Grigio?” asked Dana in a mock argumentative voice.“No blow back from me. I’ll get both.” With that McNally disappeared into the garage.The cookie production line clicked into gear as The Chix rolled out a pile of baked cookie shapes and an assortment of buttery spritz cookies, chocolate drops, nut bars to go with the gooey lemon bars and shortbread. “My favorite thing in this whole kitchen, other than maybe the wine, is doing the detailed decorations with colored frosting and sprinkles,” announced Dana.“Here you go then Dana,” said Patricia as she set two hot cookie sheets on the cooling racks, “you’ve got your work cut out for you with all of these shapes.” Patricia brandished a pair of cookie cutters, “You have me to thank for 'cutting your work out for you’; you’ve got Mr. and Mrs. Claus, Christmas trees, wreathes, ornaments, stockings, snowmen, reindeer and candy canes galore.”“'Work cut out for you’, I see what you did there,” observed Annie. “You’ve been hanging around McNally too much.”McNally grabbed a couple of the round Mexican Wedding Cakes from Annie’s station and then a candy cane shaped cookie off the pile of undecorated cookies.“What are you working on McNally?” was Dana’s question.“I’ve been inspired by Annie’s earlier comments and her idea of exchanging Nelson’s candy cane for housework.”Annie chortled, “What? Something creative for me? My, my, what could it be McNally?”“Avert your eyes; I’m making you a little surprise.” Annie laughed and pretended to look away, but she and the others watched to see what culinary form McNally’s inspiration took. McNally coated both sides of the candy cane in pink frosting and then covered the straight end of the candy cane with a thin white glaze. She grabbed two pecan halves from the bowl, placing them on top of the round Mexican Wedding Cakes and then wedged the decorated pink candy cane between the two, projecting upward. McNally handed the 3D cookie sculpture to Annie on a small paper plate. “Here you go girl, a little something sweet to enjoy stuffing into your stocking while Nelson is out with your domestic help.”The Chix all laughed, applauding McNally’s skill at coming up with a naughty little cookie. “See, he comes with a pair of real nuts, and I’ve given his sweet candy cane a condom coating of sugar glaze. And if you’ve been feeling pressure to put out Annie, be assured that he only wants to cum in your chimney once a year.”Annie was laughing pretty hard, “You’re so thoughtful McNally. But I’ve been a good girl all year; I think I deserve to get a bigger candy cane.”“Ho, ho, ho,” chuckled McNally, “What you’re asking for is reserved for the naughty girls on m

Husbands and cookies are exchanged, to add holiday cheer.Based on a post by SandyMarl, in 4 parts. Listen to the ► Podcast at Steamy Stories.The Chix Annual Christmas Cookie ExchangeMcNally topped off each of the four glasses, then tipped the bottle to her lips to make sure she’d drained the last sweet drop of Gewürztraminer. McNally smacked her lips before inserting her tongue into the brown wine bottle’s narrow orifice. “Umm, a sweet little rim job before I recycle this dead soldier,” she announced to a kitchen packed with a few of her long-time friends. “This dark guy is so sweet, I just love him,” she said as she continued her fellatio pantomime by wrapping her lips around the narrow neck as she encircled her fingers and made a couple of strokes up and down the bottle like she was finishing a masterful blow job.Her friends watched her risqué display and giggled, except for Patricia. Patricia picked through the array of Christmas cookie cutter shapes laid out at the edge of the counter, dropping her eyes as she scolded, “McNally, you should be more thoughtful of Dana. Your tipsy little joke is in poor taste in front of our hostess, especially at this time of year.” Patricia meant it as a sobering rebuke, as if any of the girls present needed to be reminded of Dana’s recently widowed status, especially around Christmas.McNally pulled the wine bottle’s phallic dimensions from her lips, setting it down and turning to Dana, “Oh crap, I’m sorry. You know I had no intention of opening painful memories; I was only trying to lift the holiday spirits with a little bawdy humor… I was just thinking…”Dana turned to McNally, “I know. I know you McNally – boy do I know you. You’re always thinking we Chix should loosen up our inhibitions and take a walk on the steamier side of life; and boy are you always ready with a risqué joke, a steamy story or a naughty pun.”Dana broke into a smile, and then spoke to her closest friends, “Hey Chix, you guys are so great! You’re the only reason I’m able to get through this time of year. Without y'all, I’d be nothing but a blubbering mess this Christmas. Facing the painful first anniversary of Sander’s passing is really hard. It’d be unbearable if I had to go through it alone. The support of my Chix means everything to me right now.”Dana forced a cheery voice and continued speaking after dusting the flour off her hands. “I insisted y'all come into my kitchen this year and fill it with holiday cheer, so it’d be like the good times we had before. I want everyone to make a big sugary mess for me to clean up and keep me busy. Our annual Chix Christmas cookie exchange is our tradition; it’s now more meaningful to me than ever. I’m dreading the holidays…” Dana paused to collect her emotions before continuing, “… as the holiday season approaches, I fear being all alone, left to deal with the memory of Sander’s skiing accident by myself. I need my Chix more than ever right now. I need something to keep my mind from dwelling on the anniversary of the accident.”Dana gave a congenial but forced looking smile to the women in her kitchen. “McNally, you go right on giving your Gewurztraminer boyfriend’s long, brown glass cock a good sucking, it’s fine with me and the rest of these kitchen voyeurs. Keep it up, all of you, be merry and I’ll find a way to get by.”Annie wiped a tear off her cheek as she stepped to Dana, wrapping her arms and her baggy, ugly Christmas sweater around Dana, managing to get cookie dough crumbs in Dana’s hair in the process. Annie hugged Dana tight, embracing her in a prolonged hold to convey her sympathy and shared grief at the loss of Dana’s husband last year. Annie teared up again as she remembered gathering with McNally and Patricia to take down the tree and put away all the festive Christmas decorations in Dana’s house as Dana planned Sander’s funeral.It was all so sad, so hard to deal with. Annie admired McNally’s flair to disregard the implicit sadness hanging over their annual Chix Christmas cookie exchange; but didn’t want to get between McNally and Patricia as they scuffled over the proper decorum in Dana’s kitchen under the circumstances.Annie let go and pulled away from her embrace, and as she did, she gasped, “Oh Dana, I’m sorry. Look what I’ve done, my dirty apron made a mess on your top. I’m sorry.”Dana laughed, “I should’ve expected this would happen, wearing black when I’m in the middle of a hen party with flour flying all over my kitchen. I thought I’d feel and look slimmer wearing black, a self-deluding effect to counteract my debauched cookie sampling today. I might as well just drop these little Santa cookies down my pants and let ‘em stick right there on my hips,” smacking her hands on her ass for emphasis.Annie, trying to make up for the accidental flour dusting, began to brush her fingers across Dana’s boobs, fussing and worrying she’d ruined Dana’s pullover. Dana laughed it off, “Annie, stop fretting, it’ll wash out, no problem. Relax. Let’s all have a good time making a mess as we bake and decorate our cookies. There’s something festive about a busy and messy kitchen. I just love it.”McNally watched from the other side of the counter as Annie dabbed and wiped the front of Dana’s chest, “I know what you’re getting for Christmas - one of those cordless hand vacuums; they market it as a bust duster.” Everyone cracked up at McNally’s pun, even Patricia.The timer went off; Patricia stepped to the oven to check on the first batch of cookies. She pulled out the cookie sheet and put it on the cooling rack.“Those look perfect,” Annie announced.“They’re not perfect until they’re decorated,” responded Dana. “They’re just plain-Jane naked right now. It’s our job to get them all dressed up in their Christmas fancy-pants.”“Oh, Patricia, can you grab the box of sprinkles and glittery decorating doo-dahs from the cupboard next to the oven?” asked Dana. Patricia set the full box of decorating doo-dahs on the kitchen table.McNally burst into song, “Doo-dah, doo-dah, Camptown ladies sing this song, all the doo-dah day!” McNally’s three friends joined in a final chorus, “Doo-dah, doo-dah, all the doo-dah day!”“Now things are starting to sound festive,” declared Dana as she mixed bowls of red and green frosting. “McNally, there’s a bottle of Riesling in the garage fridge – I know I don’t have to ask twice to get you to bring that one in and pour another round.”Annie said, “This is sounding and feeling like old times; like back in the beginning when we worked at Dix Chix. Who remembers which of us four started waitressing first at Dix?”“Wasn’t me,” was McNally’s contribution from the hallway, “I’m the youngest of the Chix.”“It could’ve been you; you’ve always had a reputation for starting early McNally,” was Patricia’s retort.McNally laughed at the ribbing. “I seem to recall that Annie got hired a few days ahead of me.”“So, when did we become collectively known as 'The Chix?’” was Dana’s follow up question.Annie answered, “It was Patricia. She advertised to all the boys that there were some interesting Chix to be found in the backroom of Dix Chix Family Restaurant after closing. If a boy had the right stuff, he could find his way into the place and get a few drinks, no ID required.”“That may be true, but I got the idea from that new girl,” said Patricia in a defensive tone. “The new girl suggested it was a crying shame that us four Chix had to close up on Friday and Saturday nights without having any cocks around to make it fun,” was Patricia’s recollection. “Being the studious college girl, Mrs. Dix trusted me with the keys and the liquor inventory.”“And who might have been the corrupting 'new girl’ who put that idea of letting some cocks into the back room with those chicks?” asked Dana with a smirk.“I hear she’s still tending bar somewhere, perhaps more corrupting than ever,” Patricia offered in an offhand guess.McNally, a seasoned barmaid, filled the wine glasses scattered around the kitchen, “I just thought it was false advertising to have a big neon sign that flashed Dix Chix, yet only the Chix half of the attraction was available. I merely suggested to the old timer running the show that if we were working to close the place on Friday and Saturday nights, we owed it to ourselves to have a crew of Dix to go with the Chix. Like the sign said.”Annie asked, “Patricia, I’ve always wondered, how did you choose which boys got an after-hours invitation to the backroom?”“I delegate,” was Patricia’s reply. “That’s why I’m management material. I consulted a trusted source.”McNally gave a curtsey acknowledging her role, and then filled in the story line, “Guys are pretty simple. I’d give the cute ones a line; 'Winner, winner, chicken dinner - Would you prefer a breast or a thigh?’ I then slipped 'em an offer, 'Come on by Dix Chix late some night this weekend for a chicken tender special – tell 'em McNally sent you.’” The three ladies exploded into hearty whoops at McNally’s explanation.Dana took a sip out of her glass, thinking for a moment, “McNally are you responsible then for introducing each of us to our future husbands? I’d never thought of it like that.”“Ultimately the Chix chooses the Dix. At least, that’s how I’d look at it. In collusion with Patricia, I merely helped sow some wild oats in that Dix Chix backroom. But I only sowed the seeds. It was the others who reaped the harvest. I must admit, I did have to run a lot of lame-cock also-rans through that backroom before some of them ended up sticking around for a while.”“Well, however you did it, Sander and I hit it off - after Patricia passed on him and I scooped him up, as I seem to recall. I guess I never thanked you for your fine work.” Dana raised her glass in a salute to McNally.“I’m happy it worked for you Dana,” said Patricia, “I had my eye out for one of those solid, basic models, a kind of nerdy, engineering type. My philosophy was that those low-key kinds of guys wear well. I seem to recall McNally telling me that she didn’t usually fish in those kinds of nerdy-fish ponds, but she promised she’d expand her repertoire to see if she could toss such a specimen my way.”“I remember when Will showed up at the backroom, he looked a little dazed and confused. McNally had to act fast to ease Will into the situation and then gently hand him off to Patricia,” recalled Annie. “So, how’d McNally’s low-key, nerdish fish land in your lap then Patricia?”Patricia made a wistful smile as she rolled out a sheet of dough, “I guess I got what I wanted. Though, I’ve wondered some days if I should have dropped my line into a different pond. There’ve been some days when I wonder what life would’ve been like with a spicier, adventurous man… but that’s normal, right? Don’t we all have some days where we wish things were different?”Annie, Dana and McNally were quick to assure Patricia that they all had their moments when they had a twinge of doubt about their choices in husbands. “Yeah, that’s pretty normal I think,” added Annie.Annie went back to the mixing bowl where she was making rounded, nut-filled Mexican Wedding Cake cookies and dusting them with flour. “Nelson has always been supportive of me, I have to think that our marriage is better than some that I know of, but over the years some of the spark has dimmed. Maybe it’s me, but honestly, if he wanted more sex, I’d consider letting the ol’ boy find a fling with another woman, as long as she agreed to clean my house in exchange for Nelson’s services.”Dana gave up a small squeak, “Serious?”“Oh, just a quirky idea. It’s not like we’d be on the brink of a divorce, we’re perfectly compatible. It would merely be a convenient arrangement, Nelson the ol’ goat, would get more action and stop pestering me and I’d get a clean house and more time. I think it’d be a fair exchange.” Annie shrugged as she spooned out a lump of dough and patted it into a little ball.Dana sighed, “Oh Annie. Annie, you should enjoy the little things from Nelson. You know what I miss most from Sander? It’s little things like tangling our feet together in bed, I really miss the feeling of when Sander would reach across the bed and pull me over close to him. It didn’t have to be sex, sometimes it was so good just to have him spoon into my backside and reach over to caress my breasts.” Dana took a deep breath, “I’m just here to remind The Chix, like they say, 'You don’t know what you got 'til it’s gone.’”Annie’s eyes moistened again, “I’m sorry Dana, I didn’t mean to make you feel bad. I’m so sorry.”“They’re good memories Annie, I don’t feel bad. Just sad at Christmas now. Get back to making cookies and a mess; it’s the only thing that’ll save me, girl.”Patricia began pressing the cookie cutter into her sheet of dough while pressing this girl-talk topic a little further, “McNally, I’m kind of surprised you and Orlando have made it work so well all of these years. It has always seemed to me that you two traveled in different orbits.”McNally laughed as she put down her half-empty wine glass, concentrating on mixing up some chocolate frosting. “It’s a beautiful cosmic dance between me and Orlando. We’re a pair of heavenly bodies sharing our orbits when the gravitational attraction pulls us close. Otherwise, we each have our own interests as y'all know perfectly well. Orlando has his poetry, music and writing projects. I love lending my graphic and artistic vision to Orlando’s projects when it fits. When we collaborate, we make beautiful art. When we’re not collaborating on something, that’s when I fill my orbit with my animals and other pets.”Patricia raised an eyebrow, “Do you care for your 'pets’ as much as you do your animals?”“Me and my pets share a sensual bond and an understanding. I will never abandon one of my animals. But my pets come and then my pets go, every pet in his own season. I enjoy a wide orbit in this life Patricia.”McNally took another sip, becoming introspective, “Hey you know what? I’d have to say that The Chix is my longest held orbit. It’s so good to have you gals around for me for all of these years.” McNally raised her glass in a toast, “To The Chix. To the long and strong bond of three great gals who have kept me in their orbit as the rest of this crazy world spins out of control. Merry fucking Christmas, to one and to all!” McNally gave a swift motion with her hand, directing her three friends to join her in her toast.Everyone stepped to McNally’s end of the counter, touching their glasses, creating a resounding chime as the glassware clinked. “Here! Here!” said Dana, “Let’s make this a Merry fucking Christmas for one and for all!”“I’ll drink to that,” offered McNally.“Of course, you will,” noted Patricia.Annie gave her signature tipsy laugh, “I’ll drink to that Patricia!” and took a gulp.“May I join you?” asked McNally.Dana laughed, “Wait for me! I’ll drink to that too!”McNally turned and walked away from the circled Chix. “Where are you off to McNally?”“Time for the Pinot Noir - any arguments?”“Yeah. What about the Pinot Grigio?” asked Dana in a mock argumentative voice.“No blow back from me. I’ll get both.” With that McNally disappeared into the garage.The cookie production line clicked into gear as The Chix rolled out a pile of baked cookie shapes and an assortment of buttery spritz cookies, chocolate drops, nut bars to go with the gooey lemon bars and shortbread. “My favorite thing in this whole kitchen, other than maybe the wine, is doing the detailed decorations with colored frosting and sprinkles,” announced Dana.“Here you go then Dana,” said Patricia as she set two hot cookie sheets on the cooling racks, “you’ve got your work cut out for you with all of these shapes.” Patricia brandished a pair of cookie cutters, “You have me to thank for 'cutting your work out for you’; you’ve got Mr. and Mrs. Claus, Christmas trees, wreathes, ornaments, stockings, snowmen, reindeer and candy canes galore.”“'Work cut out for you’, I see what you did there,” observed Annie. “You’ve been hanging around McNally too much.”McNally grabbed a couple of the round Mexican Wedding Cakes from Annie’s station and then a candy cane shaped cookie off the pile of undecorated cookies.“What are you working on McNally?” was Dana’s question.“I’ve been inspired by Annie’s earlier comments and her idea of exchanging Nelson’s candy cane for housework.”Annie chortled, “What? Something creative for me? My, my, what could it be McNally?”“Avert your eyes; I’m making you a little surprise.” Annie laughed and pretended to look away, but she and the others watched to see what culinary form McNally’s inspiration took. McNally coated both sides of the candy cane in pink frosting and then covered the straight end of the candy cane with a thin white glaze. She grabbed two pecan halves from the bowl, placing them on top of the round Mexican Wedding Cakes and then wedged the decorated pink candy cane between the two, projecting upward. McNally handed the 3D cookie sculpture to Annie on a small paper plate. “Here you go girl, a little something sweet to enjoy stuffing into your stocking while Nelson is out with your domestic help.”The Chix all laughed, applauding McNally’s skill at coming up with a naughty little cookie. “See, he comes with a pair of real nuts, and I’ve given his sweet candy cane a condom coating of sugar glaze. And if you’ve been feeling pressure to put out Annie, be assured that he only wants to cum in your chimney once a year.”Annie was laughing pretty hard, “You’re so thoughtful McNally. But I’ve been a good girl all year; I think I deserve to get a bigger candy cane.”“Ho, ho, ho,” chuckled McNally, “What you’re asking for is reserved for the naughty girls on m

Jill Upton chats to Ashli, founder of Ashli Rose wines in Tamar Valley. Only two vintages in, Ashli's doing some wonderful things with her Rosé, Pinot Noir, gold medal winning Riesling and Semillon. One to keep an eye on.@thewineshowaustralia @ashlirosewines

Miro Tcholakov is back on California Wine Country with Dan Berger and Daedalus Howell, and Melissa Galliani is also in the studio today.  He operates Miro Cellars and is also winemaker for Trentadue Wines. Miro has been on CWC before, on this episode back on September 9, 2020. and his last appearance was this episode on April 5, 2024. Miro has brought a Chardonnay, the only Chardonnay he makes now. The vineyard belongs to the De Loach family. It was given “incomplete” malolactic fermentation, so it doesn't have too much “popcorny” flavor. This wine won a gold medal at the SF Chronicle competition. Miro grew up in Bulgaria. Sometimes he refers to it as “way back east.” After college in Bulgaria, he came to the US on a student visa. He had good grades in biology and, also needed to do two years of military service. His degree was agronomy engineering, specialized in viticulture. Then in 1990 he won access to an exchange program to the US. He chose viticulture and he was the only one of the six who went to the west coast. He worked a standard harvest internship at Dry Creek Vineyards. The night before he was supposed to leave, they asked him to stay, to cover for an injured colleague. He rose through the ranks and nine years later he took a full time winemaker job at Trentadue. When he was growing up in Bulgaria, his grandfather made wine. They made about 1000 bottles of wine per year. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Pinot Noir too Next they taste the Pinot Noir. Miro doesn't usually make Pinot Noir. He was known for making Petite Syrah and Zinfandel, but he wanted to try it just to say he can do that too. He gives credit to the work in the vineyard. “I am in opportunistic buyer…” of Pinot Noir grapes. It won a double gold medal from the SF Chronicle competition. Daedalus tastes dry cherry, old books, dustiness. Miro thinks maybe it's from the oak or the terroir. It's supple and round. It might handle about five or six years of aging. Daedalus' judgement: “Super drinkable, dangerously drinkable.” Later the discussion turns to the wine market and everyone’s opinion of how this downturn looks from their point of view. Aurelio Aguilar who is twenty-six, speaks for his generation. He suggests that winemakers have an important opportunity to get young people familiar with experiences like wine tasting. Then Miro tells his story of how the cave woman invented wine. Next they taste the Grenache named after his daughter, Cuvée Sasha. He started making it when she was born, 23 years ago, and for the last 10 years the grapes have come from the same vineyard on the shore of Lake Mendocino. Grenache is a good wine for any occasion, sort of like Pinot but spicier, and can have a hidden bite of tannin when younger. It’s fruity but can also be earthy. It is easy to pair with anything, Miro suggests grilled salmon or tuna. It can benefit from chilling, too. Melissa suggests bringing Grenache as a hostess gift, for it novelty and quality. Affordable Luxury “You can make high quality wines at a reasonable price. It’s possible. I’ve been doing it for twenty-three years.”

SUBSCRIBER-ONLY BONUS CONTENT (short taster) - Sam Neill leads a double life. He's not Batman, or Bananaman. He's ConvivialWineChap (trademark pending). On the one hand, he's world-famous actor Sam Neill, acclaimed for his starring roles in Jurassic Park, Peaky Blinders, The Piano and all that jazz. On the other, he's proud proprietor of Two Paddocks Wine in Central Otago, New Zealand.And this isn't just wine cosplay, either. Sam lives and breathes wine, describing himself as a Pinot Noir 'obsessive'. What's more, his wines are some of the best in New Zealand - with four of his Pinot Noirs rating between 95 and 98 points in our New Zealand Wines of the Year 2026, and his Two Paddocks Pinot Noir 2023 carrying off the prestigious Red Wine of the Year award. (Here's a link if you want to find out more about our New Zealand Wines of the Year 2026.)It hasn't been plain sailing for Sam of late, with a shock blood cancer diagnosis requiring urgent treatment. Typically, he made use of the time to be productive, writing the funny, moving memoir, Did I Ever Tell You This? Now in full remission, he's back into his double life, filming and farming, and eager to share a laugh and his unique take on wine and life in general.In this frank, fascinating and funny chat, we talk everything from Pinot to Riesling, pigs to ducklings, Jesus to Jenna Ortega, organics to 'vile' chemicals, history to heartbreak, Marlon Brando to Michael Fassbender. Trust us - you won't want to miss this one.NB: This is a short taster of the full episode, which is available exclusively for Wine Blast PLUS subscribers. Use this link to find out more or subscribe to Wine Blast PLUS.Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including wine recommendations, on our website: Show notes for Wine Blast S7 E18 - Sam Neill UNCUT TasterInstagram: @susieandpeter

At Penner-Ash located in the Northern Willamette Valley's Yamhill-Carlton AVA, Winemaker Kate Ayres crafts several expressions of single estate Pinot Noir as well as Chardonnay, Viognier and Riesling. Penner Ash was established in 1998 by Lynn and Ron Penner-Ash with a vision to producer lush, layered Pinot Noir. In 2016, the winery joined the Jackson Family Wines portfolio. The same year, Oregon native Kate Ayres joined the winemaking team at Penner-Ash; she was appointed winemaker in 2018.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

In today's episode, Shelley and Phil honor the upcoming Super Bowl because the Seattle Seahawks are playing in it! They get to open a Charbonnet Chardonnay from a boutique winery, Mansion Creek Cellars, and a new J. Bookwalter wine, Foreshadow Merlot! #HappyFriday! #ItsWineTime! #Cheersing #SeahawksWines featured this episode:2020 Mansion Creek Cellars Charbonnet Chardonnay ($29 at the winery)2023 J. Bookwalter Foreshadow Merlot ($50 at the winery)A HUGE thanks to our sponsors: CDA Gourmet and Rivaura!CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, just down the street from Pilgrim's Market, CDA Gourmet offers a diverse mix of flavor enhancing products as well as the tools to make it all happen. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevatedRivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They are open Wednesday through Saturday! When you stop by, say 'hi' to Cooper! Visit https://rivaura.com for more information or simply call, 208 667-1019!And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to! The Seasons of Coeur d'Alene Wine Word of the Week - Noble Varietals Historically, one of the six grape varieties - Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, and Riesling - considered to be the most "noble" due to their ability to produce high-quality wine across various regions. Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 And check out ALL of the upcoming events at Season's by clicking https://seasonsofcda.com/coeur-d-alene-seasons-of-coeur-d-alene-eventsMentions: Zach Charbonnet, Denny and Tina Russell, Ali Mayfield, Liberty Lake Wine Cellars, North Idaho Sparklers, Hospice of North Idaho Sapphirre Ball, Brian Fanzo, Victoria Mallett, Edward Holmes, Brad Binko, Eternal Wine, Erin Andrews, Mike Macdonald, Mark Lathrop, Liberty Lake Wine Cellars, Sarah Lathrop, Janine Neenie Douglass, Madison Violette, Brooke Kochman, VinGardeValise and David Hoffman.Seasons Wine dinner with Rivaura, click HERE. Some wines we've enjoyed this week: Clos d'Argentine Reserve Malbec, Arkwright Vineyards Chardonnay, Rivaura Petit Verdot and Arvum Rioja.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2026 Wine Time Fridays - All Rights Reserve

Dan Berger, Chris O’Gorman and Daedalus Howell. Chris O’Gorman and Chris Sawyer are our guests on California Wine Country, to present Pour and Explore at Rodney Strong Vineyards on Feb. 12. Chris O’Gorman is in the studio and Chris Sawyer joins us on the phone. Chris O’Gorman has been on CWC before, his last appearance was this episode last August. It was actually Daedalus Howell’s first CWC episode as full time host of the Drive. Dan has brought one of the wines he will be pouring at the Riesling table next week at the Anderson Valley White Wine Festival on February 14th. The 2021 Smith-Madrone Riesling is a dry wine but not as dry as some of the really bone dry types. Dan likes it with Thai food. The winery is releasing their 2022 Riesling now. This is the same hillside where Stony Hill winery also makes Riesling on an adjacent property. Chris Sawyer is with us on the phone from Ft. Lauderdale, Florida. He is there to judge the American Fine Wine Competition. It is one of the largest invitational wine competitions in the US. It is taking place at Florida International University. Pour and Explore at Rodney Strong Vineyards Chris O'Gorman describes Pour and Explore which is taking place next Thursday night, February 12, from 5:30 to 7:30 PM at Rodney Strong Vineyards. Pour and Explore will feature Bordeaux varietals, Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot, by themselves or blended. Dan enjoys the company, since there are winemakers pouring the wine, so they can answer his questions. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  The first tasting today is a Rodney Strong Bordeaux blend named Symmetry. Rodney Strong has been producing Symmetry since 1996. Single varietal wines are not as common in France as they are here. They realized that Chateau St. Jean provided a model of a successful blended red. This Symmetry wine is a 2021 vintage. The label shows it is 88% Cabernet Sauvignon. With other wines being released at 2 and 3 years old, this wine is different. Cabernet Sauvignon can’t be too young. Chris O’Gorman describes the qualities that each of the five grapes bring to the blend. Next they taste a wine from Alexander’s Crown, one of the most historic red wines in Sonoma County. The first Alexander’s Crown vintage was 1974. This is the first single vineyard Cabernet Sauvignon from Sonoma County.  

We're exploring the Finger Lakes Region of Upstate New York, a perfect fall destination known for dramatic waterfalls, scenic lakes, and world-class wineries. From hiking the iconic Watkins Glen State Park and chasing Ithaca's best waterfalls to sipping Riesling at Sheldrake Point Winery and driving the Seneca Lake Scenic Byway, we're sharing our full Finger Lakes weekend itinerary, travel tips, and must-visit stops.Finger Lakes Episode Highlights: How to get to the Finger Lakes Where to stay in the Finger Lakes Fingerlakes Wine Trail Best state parks in the Finger Lakes Best waterfalls in the Finger Lakes Our top recommended stays in the Finger Lakes:Watkins Glen: The Benjamin Hotel or Lakeside ResortPenn Yan: Hampton Inn Penn Yan or Best Western Plus Vineyard InnIthaca: Hilton Garden Inn IthacaOr check out these hotels in Finger LakesIf you want to take this exact trip, download our Finger Lakes Itinerary!Find a great flight deal to Louisville by signing up for Thrifty Traveler Premium and get flight deals sent straight to your inbox. Use our promo code TSP to get $20 off your first year subscription.—---------------------------------------Shop: Trip Itineraries ⁠& ⁠Amazon Storefront ⁠Connect: ⁠YouTube⁠, ⁠TikTok⁠, and ⁠Instagram⁠⁠ ⁠and contact us at travelsquadpodcast@gmail.com to submit a question of the week or inquire about guest interviews and advertising. Submit a question of the week or inquire about guest interviews and advertising.Contains affiliate links, thanks for supporting Travel Squad Podcast!

He is known around the world as “Mr Riesling”. He fired the workforce during his first vintage, threw a book of how to make wine at the one person left, and started his mission to restore Riesling's fine wine reputation. The man, of course, is Ernst Loosen and he talks to Sarah Kemp for our “Great Wine Lives” series. Frank, funny and totally unmissable.More information at wine-conversation.com

Chris Puppione from Puppione Family Wines is back on California Wine Country with Dan Berger and Daedalus Howell. The last time Chris was on the show was this episode last summer, on June 6, when he spoke to Steve Jaxon and Dan Berger. Chris has brought four wines that Dan describes as “fabulous” and they are low-alcohol wines. Dan says Chris has had an opportunity to explore the lower-alcohol market. Chris says that people are just looking for flavor and “what’s old is new” and Dan notes that higher alcohol takes flavor away from the variety. Low alcohol is not less wine but just less noise. It takes away from nuances that they prefer to bring forward in their wines. There is a white and three reds. First, Dan’s cellar wine is the 2024 Bahl Fratty Riesling, which he will pour at the VIP event at the Anderson Valley White Wine Festival. “It’s coming out of its shell,” but in three or four years it will be really ready. They will also pour Vermentino and other whites. Dan’s table is all Riesling. It’s at the Mendocino County Fairgrounds, February 14. Tickets are $160 and are all-inclusive, with beverages and food. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Friulano The Puppione label is blue, which is supposed to discourage spontaneous sales. Well, not always, says Daedalus, tell that to Blue Nun. Chris wants to make “Tuesday night wines” not Friday night wines. Festa was his grandmother’s name, so he makes a Festa Bianca and Festa Rossa. The white is Friulano, which means “from Friuli” which is in north-eastern Italy. He got the vines from a high mountain vineyard in California. He uses a combination of stainless steel and barrels. His children press the grapes with their feet. The alcohol is just 12.4%. Compared to those othe heavy wines that come in around 15% or 16%, this is refreshingly light. It is just a 2023 and it will still evolve. “This is something I do with my wife and kids for fun,” says Chris. Chris made his first wine to honor the birth of his daughter. He made it in secret. He is grateful to have help from many friends in the business. Everyone agrees that this camaraderie and willingness to help other is typical of Sonoma County people. Juventus Cuvée Next they taste a red wine. It is their Juventus Cuvée. His family is from a village outside of Torino in Italy, and one of the home teams is Juventus, but also Juventus is the goddess of youth. This is a blend of Syrah and Cab. He used stainless steel and captured a little effervescence. It’s in a clear bottle and he suggests chilling it. It reminds Dan of the simple wines you find in the back roads in France. He smells “fruit, not adorned…” This is a young wine that doesn’t need any maturation. After 2 years it is still lively and fruity. Dan says that Syrah and Cab are compatible varieties and compliment each other.

Kai Schattner ist eine Cuvée aus spontaner Begeisterung und tiefer Sachkenntnis, die den Weinservice erdet und zugleich zu einer Kunstform erhebt. Als einer der großen Sommeliers Deutschlands perfektioniert er nicht nur seine Weinkurationen, sondern die gesamte Inszenierung von Wein im Restaurant – von der Flasche bis zum Gaumen, vom ersten Gefühl bis zum letzten Nachhall des Genusses. Essen und Trinken sind für ihn keine getrennten Disziplinen, sondern Ausdruck einer Beziehung zwischen Küche, Winzer, Gast und Sommelier. Geboren in Heidelberg, einer Stadt, die von Weinbergen umarmt wird, fand Kai früh seinen Weg in die Welt des Weins – jedoch mit einem klaren Ziel: Weinkellner in einem der legendärsten Restaurants der damaligen Zeit zu werden, dem Nassauer Hof in Wiesbaden mit dem vom Gastronomie-Genie Hans-Peter Wodarz geführten Sterne-Restaurant „Die Ente vom Lehel“. Schon früh verstand er, dass Wein nicht allein über Wissen funktioniert, sondern übers Herz und die Fähigkeit, seine Liebe zum Produkt für den Gast spürbar zu machen. Er verantwortete einen Weinkeller – nein, eine Weingalerie – von 70.000 Flaschen, die damals erstmals in Deutschland mit dem Grand Award des Wine Spectator ausgezeichnet wurde. Hier zeigte sich sein Verständnis von Business und Verantwortung: Geld, Struktur und Organisation waren Mittel zum Zweck, niemals Selbstzweck. „Der Wein hat mich gefunden“, sagt er – und tatsächlich scheint es, als hätte das Schicksal ihn in den Rheingau geführt, wo er heute lebt und wirkt. 2003 zum Sommelier des Jahres gekürt, setzte Kai Schattner Maßstäbe, die die Branche nachhaltig prägen. Seine Kunst liegt in der Perfektion des Services: nicht nur empfehlen, sondern erzählen, nicht nur servieren, sondern Beziehungen stiften. Seit 2013 als selbstständiger Berater tätig, moderiert er Events, ist Weinkritiker, hält Seminare und berät Restaurants, Unternehmen und Winzer. Selbst in einer Zeit, in der Wein zunehmend zum Lifestyle avanciert, mahnt er zur Authentizität. Er trägt den deutschen Riesling über den Atlantik, referiert in China und Amerika, verbindet das Traditionelle und das Moderne – und verliert dabei nie den Respekt vor dem Handwerk, dem Ursprung und dem Herz des Weines. Kai Schattner ist ein Brückenbauer unseres Weinlandes, einer, der Genuss nicht als Pose, sondern als gelebte Haltung versteht. Über drei Jahrzehnte Erfahrung haben ihn zu einem Visionär gemacht – vom Sternerestaurant zur unabhängigen Beratung. Seine Arbeit, seine Moderationen und Auszeichnungen inspirieren eine Generation, Weinservice als Hingabe zu begreifen. Kai Schattner perfektioniert die seltene Kunst, Wein lebendig zu machen – und bleibt dabei ein Bollwerk der Qualität in Zeiten des Wandels.

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „Welcome back“ am Freitag.

Dan, Daedalus and Julie Julie Pedroncelli from Pedroncelli Winery is back on California Wine Country with Dan Berger and Daedalus Howell. She has been on the show before, the last time was this episode of last January. Dan describes the current slowdown in the wine business. The other times that the wine market went soft, there were one or two causes, but today there are several causes. But the benefit to the consumer is, the longer it takes to sell the wine, the more the wine improves. The Pedroncelli family has owned the property for almost 100 years. The vineyards are very carefully farmed and they take great care making their portfolio of wines. “Four generations and still going strong,” says Julie. Her grandparents put down roots in Dry Creek Valley outside of Geyserville. They bought a property in 1927 that had a vineyard and a shuttered winery. The previous owners were making wine as far back as the early 1900s. Their winemaker Montse Reese just completed her 18th harvest at Pedroncelli. They produce mostly Zinfandel, Cabernet Sauvignon, Sauvignon Blanc and a few red wine blends. Her father is 94 and retired just a few years ago. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Sauvignon Blanc and Zinfandel Julie has brought the “block party” today, with single-vineyard wines that represent certain blocks in the Pedroncelli vineyards. She has brought a Sauvignon Blanc, which they will start with, before moving on to the Zinfandel and others. “White wine is always good to start with.” This Block 11 reserve Sauvignon Blanc, vintage 2024, is not their regular production. It is a special designation reserve. Block 11 showcases the grassier, herbaceous side of SV and Montse Reese thought the neutral oak would bring out that side of SV without overdoing it. Daedalus detects a bit of Pez candy flavor, which Dan thinks is like green mint. Next is a Block 13 Zinfandel from 2023 which was a cool year. This is a little spicy, with a bit of black pepper flavors, and a raspberry note that Dan says is a characteristic of Dry Creek Valley Zins. Block 13 has had Zinfandel grown on it for over 100 years. It is the third generation of Zinfandel vines on the property. Some of the vines are 100 years old but they have replanted twice. It was Zinfandel, then Petit Syrah, then back to Zin. Montse found that this block stands out and merits a single-vineyard bottling. They used bud wood from the Rockpile vineyard for the planting and Montse also uses a yeast that was developed at Rockpile. Julie describes its character as feminine, not high in alcohol, very delicate in its fruit, “…it doesn’t hit you over the head, it’s not a fruit bomb, it’s more like a light spice bomb,” says Julie. Cabernet Sauvignon and Syrah The Cabernet Sauvignon needs to breathe, decanted it would be a little more open. The long finish is not oak, though, it’s all the flavors you want in Cab without the other flavors like too much Oak. Dan Berger will be opening a 1966 Louis Martini Barbera next week for a special occasion. There are two Masters of Wine candidates from Taiwan who are taking a course at the Flamingo. Dan has met them and they expressed interest in an old California wine. Dan has one of two remaining bottles. He will open one for the students at Ca’ Bianca in Santa Rosa, along with two or three other wines from the era. The fourth wine they taste today is the Pedroncelli Syrah. Dan says he has never heard of anything like this before. It is a lower-alcohol Syrah, about 12%. This one was earlier harvested, to make a lighter style of red with lower alcohol. They picked two or three weeks before they otherwise would have.

Hoy Marco y Ana nos llevan hasta el Real Balneario de Salinas, el restaurante asturiano con estrella Michelin desde 2005 que se alza sobre la arena de la playa de Salinas, con vistas al Cantábrico. Inaugurado en 1916 y en manos de la tercera generación familiar, su chef Isaac Loya sorprende con menús centrados en pescado y marisco de temporada, como el bogavante azul, percebes y ventresca de bonito . Además, permite comer a la carta, desde platos sencillos como croquetas hasta elaboraciones gastronómicas complejas, con maridaje de vinos gallegos y Riesling. Marco y Ana destacan la experiencia de disfrutar el Cantábrico en el plato mientras se contempla el mar, la cercanía a Avilés y Ferrol y la oportunidad de saborear la cocina local de manera accesible y moderna.

After 40 years, Roederer Estate, the Californian arm of Champagne Louis Roederer has really started to hit its stride. Arnaud Weyrich, SVP and Winemaker of Roederer Estate and Xavier Barlier, CMO of MMD USA, discuss its history, trajectory, and how Roederer Estate continues to create more reasons to believe in the brand and the wines. This belief is grounded in a vision to make wines that look and taste like Champagne, but with Californian roots. Detailed Show Notes: Arnaud's background: interned at Roederer Estate (“RE”) in 1993, returned to winemaking team in 2000Xavier's background: Moet Hennessy, Renault, Disney, then Roederer Marketing & CommunicationsRoederer Estate in contextLouis Roederer founded in 1776, began exporting to US in 1860-70's1980s - acquired Anderson Valley vineyards and built Roederer Estate wineryMaison Marques & Domaines (“MMD”) founded 1987 for launch of 1st vintage of RE and distribution of Louis RoedererRE founded because during 1980s, not enough Champagne made to supply growing US market and land was cheaper than France; could also do the estate model, which was difficult in ChampagneAnderson Valley had the right weather, track record of other quality, local wines (Chardonnay, Riesling, Gewurztraminer), and inexpensive land (was known for apple orchards)RE production1st harvest 1985 (80s challenged by legal problems for wine w/ sulfite content)Late 80s-early 90s - 40-45k cases Mid-90's-2000 - ~80k cases (bolstered by French paradox, internet boom, young chefs, and “sommelier” becoming an English word)2025 - ~100k casesLimited by estate model, remote part of CA (tries to attract talent by providing subsidized housing for 90% of staff, invested $3M over last 10 years)CA sparkling historyPioneers supported each other (e.g. - Schramsberg, Domaine Carneros, Iron Horse)Downturn in market (1987 stock market crash, 1989 phylloxera hit vineyards)Market reaction positive, particularly after Schramberg wine served by President Nixon in China at the 1972 “Toast to Peace”RE launch pricingChampagne was priced

Send us a textTattoo Girl Riesling 2024This is a wine from a Washington State producer.They have a whole line of Washington State wines, and if they are as good as this one, I will seek them out.The best Riesling is from the Mosel in Germany, but for value, I like Washington.This is an off-dry Riesling, indicating this is slightly sweet, but the acidity balances the wine to give rich fruit and citrus flavors.This is a wine that new wine drinkers can understand, while making experienced wine-os happy!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

James chats to Jill Upton about his magnificent Rieslings he is making in Great Southern, WA. Four extremely different styles of a varietal we love. @thewineshowaustralia@harewoodestate

Tony joins the show for the first time, chatting to Jill Upton about his new project, Thunderstone. Based in Porongurup WA, he is making sensational Riesling, Pinot Noir and Chardonnay. A brand to keep an eye on.@thewineshowaustralia@thunderstonewines

Dan, Daedalus & Courtney Courtney De Graff, from the Anderson Valley International White Wine Festival joins Dan Berger & Daedalus Howell on California Wine Country. She is the executive director of the Anderson Valley Winegrowers Association. The International White Wine Festival is coming this February 14th through 16th. Courtney was on California Wine Country at this same time last year, for the previous annual festival. Courtney De Graff, of the Anderson Valley Winegrowers Association talks to Dan Berger and Daedalus Howell about Anderson Valley White Wine Festival. It is happening on February 14-16, with the 14th being the big tasting day. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Dan remembers when this was called the Alsatian Festival, but they changed the name to include more wines from other places. Dan Berger will be there this year at a special Riesling table. There will also be Gewürtztraminer, Chardonnay, Grüner Veltliner, Chenin Blanc, Pinot Blanc and Pinot Gris. Dan likes the festival because white wines are easier to identify by their scent. The 17th Annual Festival This is the seventeenth annual festival. It has had a few different names and rebrandings.There are 64 members in the Association and not all of them produce Alsatian varietals. Dan notices a worldwide evolution in white wine tastes. There are grape varieties showing up today that were not produced in great volumes, because we lacked the technology to make the wine. Anderson Valley is eager to do a white wine festival because white wine is at the forefront of the current evolving trends in wine popularity. The Anderson Valley is an hour north of Healdsburg, on the way to the town of Mendocino. festival is on Hwy 128. Visitors either say overnight or make a day trip. Saturday is the grand tasting from 11 to 3, then on Sunday is winery open houses. They will open their doors for food, wine and entertainment. There are 44 wineries booked this year, the largest contingent ever. They also have wineries from all over the world, including Swiss, German, Italian, French and Mexican wines. It is held at the Booneville Fairgrounds.

Finn Steitz ist 21, studiert in Geisenheim – und arbeitet gleichzeitig längst im Maschinenraum des Familienweinguts in Stein-Bockenheim (Rheinhessische Schweiz): Weinberg, Keller, Marketing. Sein Antrieb: Perfektion – das Terroir so pur wie möglich in die Flasche zu bringen, ohne Schönungen, ohne „Make-up“. Wir sprechen über eine Region, die historisch oft als „zu kühl“ galt – und im Klimawandel genau daraus eine Stärke macht. Und wir gehen tief in die Geologie: Porphyr und Melaphyr, dazu das Zusammenspiel aus Mineralität und Säure-Länge, das Finn als Kern seiner Stilistik beschreibt. Dann wird's konkret: regenerative Bewirtschaftung mit durchgehend begrünten Zeilen, Walzen statt Mulchen – und die Frage, wie sich Bodenarbeit in Vitalität, Wasserhaushalt und Traubenqualität übersetzt. Im Keller: Handlese, Sortierung, Korbpresse, Spontangärung mit Trub, lange Vollhefe, minimaler Schwefel und bei einzelnen Weinen sogar unfiltrierte Füllung. Und: Warum „Low Intervention“ in Wahrheit oft kontrolliertes Nichtstun ist.

Episode 246 is here, and the Triple B crew is trading simple cans for high-end mixology—with a side of major controversy! In this episode, we dive into the industry-shaking news of a title being stripped of its Game of the Year awards over the use of generative AI. We break down the ethics of AI in gaming, its massive environmental footprint, and whether "placeholder" content is killing human artistry. Highlights from the show: The Slushie Revolution: Doc puts a new Ninja machine to the test with a "boozy slush" Riesling. Masterclass Mixology: JS crafts a top-shelf Manhattan and a Gin Ricky, including a mid-show rescue mission to save a bitter flavor profile. The "White Mocha" Disaster: Mark and Howard suffer through a stout that smells like "rancid summer candy." The Fighting Sioux Battle: We discuss the bold move by a local man to trademark a legendary nickname and the legal firestorm following it. Pirate Degrees: Is it actually possible to get an MIT-certified pirate qualification? Plus, we talk about stolen police car chases, the final flavor in the Mushroom Jerky saga, and JS's genius hack for "test-driving" expensive hunting knives before you buy.   The Prop Wizard - https://www.etsy.com/shop/ThePropWizard   Recorded: 12.26.25 0:00 – Intro 6:37 – What's on Tap? 26:14 – Video Game Awards AI Controversy 37:15 – What's on Tap? Round 2 54:29 – Favorite Holiday Treat 57:08 – John Cena Movies and High Speed Pursuit 1:00:00 – UND Trademark Claim 1:04:33 – Cheap Plugs 1:11:34- Final Thoughts   https://streamlabs.com/beerbluesbs https://beerbluesbs.podbean.com/ https://www.youtube.com/@BeerBluesBS?sub_confirmation=1 https://open.spotify.com/show/1pnho1ZzuGgThbLpXbAs3t https://open.spotify.com/playlist/2Unmhz98iRYU97l18uJp99 https://www.twitch.tv/tuez13 https://www.youtube.com/@HowardsCaveofWonder?sub_confirmation=1 https://www.twitch.tv/krdneyewitnessweathernow 49:30 #BeerBluesAndBs #Podcast #TripleBBSPodcast #Podcast #ComedyPodcast #BeerPodcast #Brews #Laughs #BrewsAndLaughs #podcast #tripleb #Comedy #Beer #Blues #Bs #IPA #CraftBeer #BeerReview #AIGaming #GameOfTheYear #Mixology #FightingSioux #MushroomJerky #StarTrek #Jameson #NinjaSlushie #PirateDegree #KnifeCollecting

Dan, Daedalus and Casey Graybehl. Casey Graybehl from Grenachista Wines joins Dan Berger and Daedalus Howell on California Wine Country today. This is Casey’s first time on the show, although we mentioned Grenache as recently as last September on this episode with Oded Shakked of Longboard Vineyards. Grenachista Wines specializes in Grenache, and makes several types and styles of this one varietal. Before getting to Casey Graybehl’s Grenache wines, Dan Berger has brought another cellar dweller this week. It is a 2004 Rkatsiteli from Dr. Konstantin Frank, in the Finger Lakes region of upstate New York. It is a French grape that has been grown in Eastern Europe for decades. Asked why he chose Grenache, Casey explains that he needs guardrails, to constrain himself. By focussing on his favorites, he can run a small operation and produce a high quality product. Dan explains that Grenache is also an important blending wine. The same is true of Syrah. You need some Grenache to make a Rioja from Tempranillo grapes. There is also the GSM blend, Grenache, Syrah and Mourvedre. Instead of making wines for other people’s tastes, he makes wine for his own palette. The Holy Trinity of Grenache Casey describes the holy trinity of Grenache as Grenache Gris, Grenache Noir and Grenache Blanc. They taste a Grenache Gris and then a Grenache Rosé. Dan and Casey agree that their favorite varietal for Rosé is Grenache. “It’s a fruit salad in a glass,” says Daedalus. Dan says the tropical notes are fermentation flavors called terpenes that will be gone in six more months. “This is not one to age,” says Dan. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  If you’re going to limit yourself to one grape, Grenache is the one to do, says Casey, because of its versatility. Next they open the North Coast Grenache Noir. The grapes come from Sonoma Valley, Napa Carneros and Mendocino, which qualifies it for the North Coast AVA. Dan notices pomegranate and cranberry flavors. Casey says some nice licorice and leather flavors will come on with aging. Dan finds that Grenache is more sensitive to its soil and vintage than many other red wine grapes. Pinot Noir can be a headache but Grenache can be more consistent. They call it a blender but it is really a base, making up 60% of blends, such as Gigondas.

Es klingt so harmlos: die globale Durchschnittstemperatur wird ein bisschen steigen. Doch schaut man sich an, wie sich dieser Durchschnitt zusammensetzt, dann kommt man aus dem Staunen kaum raus. Über Land mehr als über Wasser, weiter vom Äquator weg stärker als nahe dran, zunächst im Winter mehr als im Sommer und nachts mehr als am Tag und in bestimmten Regionen mehr als in anderen. Am Ende trifft es einige deutsche Anbaugebiete ziemlich heftig. An Riesling wird dort in 50 Jahren wohl niemand mehr denken. Im Glas S7ilvaner von Schäffer und Riesling Römerstich von Hees.

Melissa Galliani and Dan Berger. Dan Berger takes some time to explain Gamay Beaujolais today on California Wine Country with Dan Berger and Daedalus Howell. Later in the show, Barry Herbst from Bottle Barn will be in, to talk about sparkling wines they have in the store for the holidays. That portion of the show has its own podcast episode, right here. Dan has brought a Beaujolais from 2023 from a California winemaker who moved to France. He got tired of trying to make European style wines in California. Johnathan Pey made Pinot Noir in Marin County and made a Cabernet in Napa called Textbook. He decided to make a break from California and move to France. This wine is his French production, Domaine Johnathan Pey. Beaujolais ain’t no “Boo-jo-lay” Johnathan Pey bought two cru vineyards in Beaujolais. Gamay Noir au jus blanc is the full French name of the grape. Beaujolais is generally an unpretentions wine, easy to drink and not expensive. Pey wanted to apply modern winemaking techniques to grapes from the old plantation. He bought the vineyard about five or six years ago and has been tending the vines personally. Dan says this vintage is starting to show depth and intensity above the average for Beaujolais. 13% alcohol. The color is intense and suggests a highter ABV but that’s not Beaujolais. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Usually, Beaujolais is just to open and drink. But some of the Cru Beaujolais will benefit from a couple of years in the bottle. John found that the other producers in France were young, and he is teaching them California techniques that are ahead of the game. This wine is full of fruit, but also an intensity, a Syrah-like aftertaste. Dan thinks maybe this wine will age in two days once opened. “Way more interesting than a typical Beaujolais.” It doesn’t have any oak, there was no barrel aging.

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

Garry Brooks from Brooks Note Winery in the Petaluma Gap is back on California Wine Country with Dan Berger and Daedalus Howell. He has been on the show before, the last time was this episode in February of this year. They begin by tasting the 2023 Chardonnay. It started five weeks late and they didn’t think anything was going to ripen. These grapes are usually picked mid to late September but this time, it was mid October. “This is a brilliant wine, it has so much personality. It’s crisp and delightful with food, light and only 13% alcohol,” says Dan. There is a chicken truck that parks near the winery that cooks chicken with this wine and herbs. “This is a Chardonnay that doesn’t have that big rich buttery soft center.” It’s a wine made for food. It comes from 3 different vineyards, one in Sebastopol Hills, one in the Santa Rosa plain and one in Petaluma Gap. Dan says it is round and crisp. There is only one eighth done in oak barrels. That small amount is just a kiss of spice and sweetness. Garry says Chardonnay is risky when it goes through a crazy transformation when being made. If you try to bottle it too soon, it’s bland, says Dan. Bung and Roll If you stir Chardonnay you can gain and lose different flavors. There is no stirring involved here, they are just waiting. Dan says this was Jim Clendenon’s technique that he called “bung and roll.” He would fill the barrels with Chardonnay, seal it with a bung, roll the barrel away and never touch it. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Next he has brought a couple of their single vineyard wines. There is one vineyard in southern Petaluma Gap, in Marin County, near Marin French Cheese. It’s cold and windy there. You can’t do barbeque in Petaluma Gap because the wind blows hard at 4:00 every day. As the wind speed goes up it slows down photosynthesis so you get a longer growing season. The coastal influence keeps it cool, so there are more floral notes and a lighter style to the wine. Dan describes the Azaya vineyard that grew this Pinot Noir. A really good wine has personality and if you use the word great, it has to have many good things about it, such as this one. They just did their first ever Wine Stroll in Petaluma. All the folks in Petaluma who sell wine, retailers, they sold 400 tickets. Petaluma has a great food scene and the wine scene is growing with the whole city, as an attractive district. They have live music tonight and live comedy tomorrow night. There is Trivia Night on Saturday, this weekend too. Panther Ridge Pinot Noir The next wine is the Panther Ridge Pinot Noir, also from the Petaluma Gap, but up on Sonoma Mountain. The vineyard is all volcanic soil, pumice and basalt, that gives dark flavors and good structure to the wine. Garry majored in Political Science at Duke and was in the Navy, in San Diego, France, Spain and northern California. By the time he was 23 he had tasted wine from all over the world. He was working in Hawaii, for a while selling advertising for the Honolulu Weekly. While going to go to the University of San Diego for an MBA and he met someone who said she was going to UC Davis for Viticulture and Enology. The very existence of such a degree was a surprise. Well, the passion became a job in 2004. He left a well-paying job as an IT project manager in the city and started the winery. All of his business skills carry over to winemaking in ways that help him ensure quality. The Wier Vineyard Pinot retails for $60. A 2018 is for sale now, already aged for you. This is already aged enough to be in the ‘right spot.’ Brooks Note is open daily from 11-6. Brooks Note is open daily from 11-6. Every Friday they have music from 5-7. Tomorrow (Sat. Dec. 13, 2025) the comedy show is at 8pm, there are tickets available on the website. They have Trivia next Saturday, Dec. 20. They only send ONE email per week. Weir Vineyards has a waiting list. He gets the fruit because his daughter went to school with the owner’s granddaughter and he pulled family friendship strings to get the fruit. Garry understands that he has to do things to attract attention for his wines. It all came together for him in Petaluma when he found his location. They bought the place in 2019 and it was their covid project to fix it up. Their capacity is  up to 150 people for private events. They have a couple of events, coming up. Dan Durkin the lead singer of Petty Theft, is performing. Bring a can of food to pass on to the homeless center, Friday Dec. 19, 2025. On Feb. 12, 2026 it’s a bigger event, stay tuned to California Wine Country and watch Brooks Notes Wines for more about that.

Want to know the best winery to visit in the US? The Dr. Konstantin Frank winery was named the best winery tour in America for the third year in a row in 2024 by the USA Today 10 Best Reader's Choice Awards. What's the secret sauce? On today's show, we're headed to New York's Finger Lakes region, where winemaking dates back to the 1800s. Meaghan Frank is the great granddaughter of Dr. Konstantin Frank, a Ukrainian immigrant credited with pioneering modern wine making in the Finger Lakes. He is known as the father of vitis vinifera in the East because he taught American vintners how to grow European varietals in the cold climate of the Finger Lakes. Dr Frank developed and mastered cold weatherproofing farming techniques in Ukraine and he brought that innovation to America and his namesake winery, D⁠r. Frank Konstantin.⁠Meaghan Frank inherited quite a legacy, but she's also brought her own experience and knowledge to the family winery, where she is now in charge of the day-to-day operations. Meaghan's family has many milestones to celebrate, including 40 years of making sparkling wine and women playing major roles in the winery's success and evolution. Riesling wines are a big part of the story. In fact, Dr. Frank's Riesling Vineyard, planted in 1958, is the oldest Riesling planting in the Eastern United States. Riesling is one of the most aromatic and versatile white varieties in the world, made in many styles, from bone dry to dessert wine sweet, in both still and sparkling versions. After listening to today's episode, we hope you'll be inspired to seek out Riesling in all its styles.

We explore some of the world

Bettina Sichel, the owner of Laurel Glen Vineyard is back in the studio as our guest on California Wine Country with Dan Berger and Daedalus Howell. She was on the show once before, on this episode last May. Bettina has brought a new wine that Dan is tasting for the first time. This is a 2025 Gruner Veltliner from a historic vineyard on Sonoma Mountain, an unusual grape from a historic vineyard. It is most associated with Austria, usually made dry and has a natural richness. It is not as austere as a Riesling can be. Dan suggests a little bit of green tea component in the grape, and some mineral flavors like slate. It is dry and rich at the same time. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. The Steiner Vineyard on Sonoma Mountain has two acres of Gruner Veltliner. Dan remembers the Galen Glen Vineyard in Lehigh Valley, Pennsylvania also makes a great Gruner Veltliner. Dan appreciates that Laurel Glen Vineyard uses a screw cap. Bettina says that all their white wines are bottled with screw caps. Dan explains that screw caps work great but with red wines of a certain price, people just expect a cork. Recently some screw cap producers have developed different screw caps that completely seal or that allow a little bit of air. You can choose the cap that matches your intentions as a winemaker. If a wine has to sit on the shelf for a long time, the cap protects the wine better than a cork might do. They are tasting the Laurel Glen Cabernet, which is blended with about 20% Merlot, to soften it.

Wine is family. True wine, true expression, true passion only comes from the support of the family. Not just your blood relatives, but the family of wine. One who is in the trade and has an earnest appreciation for the value of an honest wine, is welcome all over the world by their fellow brothers and sisters. I have seen if first hand over and over again. In this case, Robert McKinly came to Wine Talks through what might be the most authentic, meaning non-commercial, path...through a USC fraternity brother.  We learned of our mutual involvement in the wine trade when we were both asked to participate in creating a wine dinner for upt 50 guests. And when I tasted the wines they were making out of Williamette Valley, Oregon, I became an instant fan.  Robert McKinley, the winemaker, is the son of my college brother and he got caught the jist of wine at an early age. Our discussion was fascinating. For this episode, I have the pleasure of sitting down with Robert McKinley of Norris Winery—an Oregon vintner whose journey embodies the restless curiosity, grit, and humility that define the Willamette Valley's rise. The tale begins like all good wine stories do: with family and a patch of earth no one quite knows how to love yet. Robert McKinley's parents purchased what was then a hazelnut orchard in 2005, right as Ribbon Ridge earned its AVA status. A teenager, Robert spent his formative years amidst newly planted vines, not yet knowing the soil would shape not just Pinot Noir, but his destiny. He recounts, with genuine awe, the slow, collaborative growth of an entire region—neighbors lending a hand, grapes shared and bartered, and a sense that the Willamette was still, in his words, "the wild, wild West" of winemaking. What's compelling about Robert McKinley is his philosophy—a conviction that great wine is made in the vineyard, not the cellar. "Our goal is just to guide the fruit through," he says, placing nature, patience, and attentive farming above the artifice of heavy-handed cellar work. Each year brings new weather, new tests, and new opportunities for discovery. Some years, smoke from wildfires changes everything. Some years, unexpected frost demands nimble thinking. The constant, Robert McKinley says, is the discipline and humility to let the land—and the vintage—speak for itself. We explore what it means to chase the elusive concept of terroir, to collaborate with neighbors instead of merely competing, and to endure the challenges of a winemaker's life: distribution headaches, shipping woes, and generational change. Robert McKinley shares his love for Riesling—a grape he calls misunderstood and loves to see guests discover in his tasting room. His story isn't one of overnight success, but of dedication, adaptability, and the deep satisfaction of crafting something authentic. Come listen, and you'll find echoes of your own passions—the patience required to build something meaningful, the vulnerability of weathering change, and the inspiration to put your own fingerprint on whatever field you call home. Pour a glass, lean in, and join us: this is Wine Talks, a story as much about Oregon's soil as it is about the human spirit taking root. YouTube: https://youtu.be/ucETmLVwQyQ #WinePodcast #WillametteValley #OregonWine #WinemakerStories

Quality is rising, challenges are mounting, and interest in Canadian wine has never been higher. In this episode, host Billy sits down with Okanagan-based Master of Wine Geoff Moss to explore the regions, grapes, and decisions shaping Canadian wine today.Geoff shares how he moved from political science into winemaking, how production experience informs his work in branding and DTC strategy, and why his négociant label Søren Wines serves as a live test case for the advice he gives wineries. We dig into the styles Canada does best, from Syrah and Cabernet Franc to Chardonnay and Riesling, and how recent extreme winter freezes (including 2024) are reshaping what gets planted in BC.We also look at the realities behind bulk wine logistics, export limitations, and the economic pressures facing premium Canadian producers in a soft global market.In this episode, you'll learnHow Geoff Moss MW built a career across production, branding, and direct-to-consumer work.Why the Okanagan is both diverse and climate-challenged, with styles ranging from cool-climate Pinot to warm-climate Syrah.How recent deep freezes devastated BC's vineyards, particularly Syrah, and what growers are replanting now.Why Niagara shines with cool-climate Cabernet Franc, Chardonnay, and Riesling.How Søren Wines sources fruit from BC to Eola–Amity Hills and operates as Geoff's “proof-of-concept” brand.Chapters:00:00 Introduction & Meet Geoffrey Moss, MW01:53 Canada's Wine Landscape: Regions, Climate & Industry Insights04:14 Geoffrey's Path Into Wine & the Origins of Søren Wines13:24 Production Realities: Logistics, Sourcing & Winemaking Challenges16:11 Deep Dive into the Okanagan: Style, Diversity & Key Varieties23:09 Evolution of Okanagan Wines: Merlot, Syrah & Climate Impacts30:32 Market Dynamics: BC Exports, Ontario's Cool-Climate Identity35:18 Niagara's Standout Grapes & Signature Styles41:25 The Future of Canadian Wine46:07 Final ThoughtsThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email billy@sommeliermedia.com. Cheers!

Thanksgiving is one of the most difficult meals to pair with, but that doesn't mean we shouldn't try!  Source: Canva   This year, for one of our weekly discussion questions I asked the Patrons how many wines they would be serving with their Thanksgiving/holiday feasts and the answer was overwhelmingly 2-3. Given that, in this show I talk about combinations of two wines you can purchase for your table that will pair with many types of Thankgsivings. Some examples:  If your dishes tend to be on the sweet side… honey glazes, marshmallow sweet potatoes, candied sweet potatoes, etc Off-dry Riesling or Vouvray (although butternut squash soup with a kick could do well with a regular Gewurztraminer) Reds: Grenache, GSM blends from Rhône, California, Australia, etc., Garnacha from Spain, Zinfandel   Asian-influenced Thanksgiving Aromatic whites: Alsace Riesling, Pinot Gris, Gewürztraminer, Torrontés, or Viognier Fruity reds with low tannin: For smokey or braised meat: New World Pinot Noir, Côtes du Rhône, Garnacha. For something especially smoky: Saumur-Champigny from Loire   Desserts....Pecan Pie: Tawny Port, Madeira, Pedro Ximenez Sherry   From Getty Images via Canva   There are these ideas explained and so much more packed into the episode. Listen, take what you want leave the rest! Please know that I'm grateful to you for listening and your loyalty to me and the show!!      Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Peg Champion and Brad Whitworth from the Sonoma County Wine Library join Dan Berger and Daedalus Howell on California Wine Country. The Sonoma County Wine Library is reopening and the wine community is celebrating the rebirth of this great resource. They even have an Instagram page, here. The library holdings document the history of wine in Sonoma County, as well as all over. The renovation of the Healdsburg regional library has been a benefit to the wine library too. There is more space for meetings and for study. The Wine Library Association has just opened The Millie Howie Memorial Garden. She was the founder of the association. They also have several transcriptions of oral history interviews done with wine pioneers starting in the 1950s and ’60s. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Peg, who is president of the Association, talks about their upcoming community events, starting with the Holiday Gathering on December 4. The library is in the center of Healdsburg. There is a photo exhibit of George Rose, the wine country photographer. and on December 16 he will be there for a “meet the photographer” event. The Atlantic Seaboard Wine Association on Feb. 1 They also collaborate with other wine organizations. The Atlantic Seaboard Wine Association will come in on Saturday, February 1, from 4-6 pm for a tasting of the Atlantic Seaboard's 2024 wine competition award winners. [@ 12:16] Peg describes the culture in wine country as being open to collaboration and sharing of information. That feels like the opposite of the business culture where NDAs are enforced. The Sonoma County Wine Library is a part of fostering and favoring that open information culture. Dan Berger says that the library is important so that 100 years from now there will be a story to be told. The wineries are too busy trying to stay in business. They don’t have time to document their own history. There are treasures that are the last of their kind, that don’t exist anywhere else. It’s not just for the wineries, it’s for any interested researchers. Peg Champion mentions Megan Jones, the Sonoma County Library research librarian dedicated to this subject.

This time in the grape miniseries -- a refresh on one of my all time favorite grapes -- Riesling. This versatile grape has a long history of quality, and is highly misunderstood by most people. I review the long and noble history of the grape, starting in 1435 and talk about how it wound up in places like the US and Australia, where it makes world class examples. I cover Riesling in the vineyard, in the cellar, and what makes a wine sweet or dry. I even explain a bit about the International Riesling Foundation scale!    I hope this overview gives you a new apprecaition for this grape that can be dry, sparkling, off-dry, sweet, and everything in between.    Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up! 

Think you know how to pair wine with Asian cuisine? Think again.In this episode, we explore the intriguing insights of Master of Wine Richard Hemming, who challenges traditional pairing norms with his groundbreaking book, Wine & The Food of Asia. After two years of rigorous research, including the testing of 400 wines and 80 recipes from 13 countries, Richard invites us to rethink our approach and discard the traditional rules.Today, we explore the misconceptions about Riesling being the go-to choice for spicy foods and uncover effective strategies for navigating complex pairings. We'll discuss how to pair wine with Chengdu and Chongqing's iconic mala spice, identify suitable white wines for vinegar-heavy dishes, and highlight Richard's unexpected wine and Asian food combinations.Richard's book, Wine & The Food of Asia, is available through the 67 Pall Mall website, with Amazon distribution on the way.  Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.chinaPodcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

Send us a textRaj Vaidya is one of America's most respected sommeliers. He discovered his passion for wine while working in fine dining and went on to shape acclaimed programs at restaurants such as Cru, Per Se, and many others. He later oversaw Daniel Boulud's global restaurant empire, earning a reputation for excellence and precision.Renowned for his deep knowledge of Champagne, Riesling, Burgundy and Rhône wines, Raj now leads his own consulting company. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

For over 200 years, the Loosen family at DR Loosen has made Riesling in Germany - it pumps through their veins and that can lead to some hilarious stories.  On today's episode Jason talks to Ernst Loosen, who since the 1980s has run the growing empire of wine in their family and they have one of the funniest conversations you can have about white wine!  Make sure to subscribe to SOMM TV AT SOMMTV.com to watch over 30 hours about everything you can imagine about Riesling.  For 50% off enter SOMMTV50 at checkout on a monthly subscription.