Podcasts about Riesling

Amazon ‘Fiction': Part 1 The adventure begins. Based on a post by Farmer Jill, in 3 parts. Listen to the Podcast at Steamy Stories. It all started with one woman's desire to prove that Amazons existed. Yes, that's right those legendary female warriors. Her name was Sylvia Riesling, the heiress to the Riesling billions. She was completely obsessed with the Amazons. Sylvia had commissioned a big international conference on the Amazons in Frankfurt Germany. I, Nelson James, was the keynote speaker. I am a professor of Anthropology at an Ivy League university. I was nothing special, just another academic in an obscure field toiling away to feed my wife and three sons. My area of interest was the Amazon River basin and the primitive people still living there. Sure, I had heard rumors of Amazon's, but never really was that interested until that blockbuster movie Amazon World came out. Sheer genius it was, a story of how the legendary women warriors got fed up with the patriarchal world and emerged from their self-seclusion to overthrow it. Plenty of women wanted to see it because it had a good plot, of course the defeat of all the male governments. (This was a movie so there were zero female world governments at the time to overthrow) and the lead actresses were all A-list. Men went with their wives and girlfriends because of all the Amazon warriors in their skimpy battledress were former Playboy bunnies or cheerleaders. Another attraction for many was the first-rate special effects. Let's face it action movies with babes sell. I heard about the movie when it started production and knew what I had to do. I was in the running for a full professorship, and this could be my way in. I knew my obscure area of study would have a brief time in the limelight and I had to take full advantage. Immediately I researched an academic paper on the Amazons. It would be published in the usual dull Anthropology Journal. That would provide me with the material to write an article in regular English for the New York Times and any other media outlet that wanted to pick it up. This would get me promoted. One theologian of the nineteenth century proffered a hypothetical from the biblical text of Genesis. He cited a Garden of Eden, but separated from the ‘civilized world' by a global flood. A flood caused by a traumatic shift of the polar rotation, causing seasons, a depletion of hydro shielding of the atmosphere, and a resulting penetration increase in ultraviolet radiation. The major plates of the earth radically broke apart, causing a large ocean between the South American and African plates. The theologian believes it plausible that the Garden of Eden is the Amazon and Ecuadorian South Pacific region. He cites the Galapagos irregularities and species of Tortoises that have perhaps 3 times the lifespan of humans. Could all life forms excel greater, and live longer; in the ‘garden region'? Then the theologian sites the Nephilim giants, offspring of when spirit beings mating with human women. The text of Genesis 6: 4; 4 The Nephilim giants were on the earth in those days, and also afterward; when the spirit beings went to the human women. They seduced the women and had children by them. The offspring became powerful. They were the heroes of old, men of renown human folklore. The biblical references are several, but European civilizations have not seen evidence in many centuries, thus the idea has been discredited as superstition.  The theologian speculates that these mythical Amazons are perhaps superior in body and mind, and irreverent to the creator's order. The original Spirit beings designed to set up a civilization where women perverted the creator's order, and made human males into slaves of women. Whereas in other civilizations the offspring men conquered and terrified the world, in the Amazon regions, their superior intellect and science was used to alter genetics in favor of the females. The offspring females were genetically capable of longer life, superior intellect, and godlike in physical attributes. Male offspring, however; were genetically cursed to the limitations of all other humankind. Academia condemned the theologian's speculations, and it was not allowed to be taught at any credible university. Only bible colleges even entertained it as plausible.  For my academic career's sake, I went with the consensus theories of the leading universities and published a secular research. I called it Amazons: Fact or Fiction. The Times was interested, and I retained the syndication rights after they had the first exclusive release. In order to write the paper though, I had to get access to the journal of Francois Canard. He was the famous 19th century explorer whose journal documented his discovery of the Amazons. Unfortunately, no one believed Francois at the time, and they declared him mad and institutionalized him. He was known to the Amazon crowd as Bizarre Canard. His family detested that name, and what happened to him. They were always trying to rehabilitate his name and this movie, Amazon World, would bring his name to the forefront. I contacted the family and flew to France to meet with the heir, Jean Paul Canard. I promised to set the record straight on Francois. They would have right to reject anything I wrote before publication, and I would give them a portion of any profits I made, to pay legal fees to have the official record changed. ln exchange, I would have full access to his journal and any other records the family held. For some reason, Jean Paul felt I was trustworthy and agreed to my offer. The movie came out and broke records on its first weekend. My article came out on the Saturday of that weekend and on Monday was reprinted and reposted all around the world. The university loved the publicity, and I was given the full professorship. Moreover, the syndication money was greatly appreciated by my wife Connie. She was great at making our money stretch, but it always was tight. This is where Sylvia came in. With all the hype about the Amazons, she held her conference. Since I was acknowledged as a "world renowned Amazon "expert" I was selected keynote speaker. No expense was spared. Sylvia even paid for Connie and the boys to accompany me. We made a holiday of it and Sylvia had one of her staff tour guide us around Germany for a week. It wasn't all altruistic though. She wanted me to go to the Amazon River basin on an expedition she was funding. Again, no expense would be spared, in the quest to prove the existence of the Amazons. However, there was a problem with me going on the expedition. I had promised Connie no more trips to the Amazon until the boys were through their teen years. Connie had not complained about my previous trips when they were younger; when I was building my career but now she now she wanted my help at home. I had the professorship, so I was pretty secure, and I liked staying home. I loved Connie and being a father. Sylvia was tenacious however, at our first meal together before the conference she had mentioned the expedition and my role in it. I had explained that I had made a promise to Connie but would be glad to help with the preparations. Connie was very happy with my response and showed me her appreciation that night. Sylvia however was relentless, and by the end of our trip in Germany Connie had not only released me from my promise but was encouraging me to go! That conversation would replay over and over again in my mind, over the next year. I suspect it haunted Connie as well. Connie had it all figured out, "Nelson I know you made a promise to me, and you keep your promises. You are a great husband and father; I love being married to you. You are a great provider, working hard to give us what we need, and more. Sylvia has offered you an amazing sum to go on this expedition, This is your reward for all your years of hard work. If it is successful you will receive an even larger bonus. This would make us set for life. Sylvia thinks you will be gone a month, maybe two at the outside. I will be fine for that long; both of our parents will help. I really think you should go." I would have stuck to my promise but also I did want to go, it would cement my reputation and place at the university. The money was a stupid amount, one million dollars. I did also want to stay with my family. I could stay home and still milk my expert status at the same time. Yet Connie was pushing me to go so I agreed. Sylvia had no time to waste, a group was assembled and outfitted in a month. The leader of the expedition would be Lori Becker a self-made millionaire. She came from the wrong side of the tracks and had never failed at anything she had tried. Of course, our leader had to be a woman so she could speak on equal terms with the Amazons we hopefully would meet. Francois had mentioned this in his journal. His expedition included some women, and he made one of them the "leader," since the Amazons would not speak to him. Then there was the two security women, Alesha Murray, and Estelle Rodrigues. They were former special forces and from what I could see, the two women were the real deal. There were plenty of primitive locals, robber barons, and other assorted bad guys in the Amazon River basin so we needed protection. Again, women warriors made sense for the obvious reasons. Then there was Paulo and Mateus and their river boat. They would provide the grunt labor for the group as well as run the boat. They both were very handy and knew parts of the river. They also knew many of the main characters, among the legitimate and illegitimate goings on in this part of the basin. Finally, there was me, the expert advisor, and hopefully with the help of Bizarre Canard's journal the navigator. From my previous experience, this was a good size group for an Amazon river exploration. Small enough to be effective, but not too big to be unwieldy and attract too much unwanted attention from anyone. The three women and I would fly into Iquitos and meet up with Mateus and Paulo. We then would head down the river toward Ecuador, as outlined by Canard in his journal. The first few days were uneventful but soon enough we had left the vestiges of civilization behind. We kept a sharp eye out for the indigenous peoples, and others who didn't like outsiders on their turf. It was a beautiful part of creation, with so many vibrant colors and exotic plants and animals. We continued down the river and had the feeling that we were being watched. This increased with every mile. Estelle was convinced attack was imminent. Alesha not so much, the attack was coming but not yet. We were almost into the mountains, and she was sure it would occur then. There was no doubt in anyone's mind however, that we were being watched and that the watchers had changed. Originally it had been the indigenous who were watching us. They were great at camouflage and concealment, but the high-tech gadgets of Estelle and Alesha could pick out their heat signatures among other things. Now someone else was watching us. The high-tech equipment couldn't pick them up and neither could the naked eye. These people were masters of the hunt. Yet Alesha and Estelle were convinced we were still being watched. When we entered the mountains the river increased in speed but decreased in depth and width. We knew that we would soon have to leave the boat and move forward on foot. Then we saw the arch mentioned in Bizarre Cunard's journal. Everyone was excited that we seemed to be on the right path. Soon after that we stopped for the night at what we thought was a secure location. It was a sand bar with the river on one side and sheer mountain walls on the other side. While we set up camp, Estelle was on guard duty, and she was sharp noticing the stranger first. The person was dressed in a wet suit complete with a mask and carried what looked like a bow in their hand. The person had seemingly appeared out of nowhere, but must have come out of the river. Estelle ordered the person to stop moving and identify themselves. It was at this moment I knew that the expedition had succeeded, but would we live to tell the tale? The stranger spoke, "It is you who should not move; any movement will be met with deadly force. You shall identify yourselves and your purpose here immediately." I could not place the voice. It clearly was translated by a machine. I couldn't see the face of the person who had spoken, but I was sure that the translation did not convey the menace of the threat implied. Estelle started to raise her gun, but an arrow flashed out of nowhere and Estelle went down. After a moment to process what just happened, Lori Becker spoke for us, "We have come in peace; we are on an expedition to find the legendary Amazon warriors." Captives The person in the wet suit did not reply immediately. The silence was painful, Estelle was bleeding out from the arrow in her chest. It looked like it had pierced her heart, and she wasn't moving. I think all of us were holding our breaths waiting for a reply. Then we were stunned when it came. "You have found what you are looking for. Now listen very closely, any deviation from these instructions will result in your death." I hoped everyone else took that to heart, after Estelle I certainly did. As she spoke, a door opened up in the sheer mountain. She continued, "Very slowly you will strip naked, then you will enter the mountain, taking nothing with you." Soon enough the five of us were naked and travelling on foot through a mountain tunnel. I never looked back to see if we were being followed by the person in the wet suit. I did hear the door close. I could see light ahead of us and we all just walked toward the light. Once we reached it we could see a valley before us. There also was a woman warrior standing in front of us. She had on a breast plate of some kind of metal, forearm guards and a skirt that also looked like armor. There were sandals on her feet. There was some kind of sword on her hip. She did not look very welcoming. "Stop, look down and you will see some amulets. Put them on, they will allow us to communicate." We picked them up and put them around our necks, Lori was quick to try her's out. "I am Lori Becker, leader of this expedition." Lori's speech was cut off at the knees, "Silence, you are nothing until we decide what you are! Anyone who speaks again without being asked, will die. Follow me." The woman was not wearing an amulet but had raised her left arm to speak into her arm guard. We would learn later that these vambraces were a highly sophisticated smart phone, supercomputer, and weapons system, all in one. She then turned and started walking. Now we had lesson number two, and while processing that we followed her. Loud and clear, do what they say without question and remain silent. After an hour of walking, we entered farmland. There were men working in the fields. The men had on loincloths and sandals, nothing else. No one looked at us and our guide did not speak to anyone. Then we approached a village with a wall around it. There was a guard at an opening in the wall. She was dressed identically to our guide. They nodded a greeting to one another, and we moved into the village. She led us to a nondescript building that look like it was made of some kind of spray concrete. There was what looked like a toilet and sink in one corner. The floor was some kind of flexible material. There were two windows in addition to the opening. There was nothing else in the room. I estimated that it measured about 20 by 30. She stopped in the center of the room and looked us over. "You will remain here until you are summoned." Then she left. As she went through the opening a door materialized. We all looked at one another. Mateus was the first to speak. "I guess we found your Amazons, Nelson. Not a very friendly bunch." Paulo snorted at that and went to use the toilet. Alesha slowly circled the room seemingly taking in every detail. She looked out the windows but touched nothing. Lori put on a brave face and addressed us, "I'm not sure what we are facing here, however they seem to be a people of violence and few words. We just have to hang on and see what happens, eventually they will have to let us speak to them and explain ourselves." I wasn't so sure about that, but I had nothing to add so after also using the toilet I just lay down on the floor to rest. The others did the same and were soon lost in our own thoughts about the predicament we were in. We were surprised when the opening appeared, and two men came in carrying trays of food. They put them down inside the opening and left. No one dared speak to them and they said nary a word. The food was good and once we had eaten, and the sun had gone down outside. I did my Tia Chi forms. This was something I did every day. My parents had met through Tia Chi and all of us kids had grown up doing it. It certainly helped me stay calm and focused. As well it kept me in shape and flexible. Then I went to sleep. Paulo and Mateus sat together speaking in Portuguese before they also went to sleep. Alesha did some stretches and then also went to sleep. Lori just sat there looking forlorn. She had always been in control and now she was lost for what to do. I hoped she would get some rest. I awoke as the sun came through the windows. Alesha, Mateus, and Paulo were already awake. Lori looked like she hadn't moved an inch or slept a wink since last night. We didn't have to wait long for our warrior from the previous day to arrive. She strode into the room, "Follow me." Definitely a people of few words. We followed her to another building made of the same materials. Once inside it was obvious it was a medical building. We were led to a room with two large men and one woman in a lab coat. The men had on the same type of loincloths as the men we saw working in the fields yesterday. The two men advanced on Mateus and grabbed his right arm. The woman then took a blood sample. I immediately just raised my right arm as the men grabbed Paulo. Alesha and Lori did the same as me and the men didn't touch us as our samples were collected. The woman then took the five samples and left. The men also left. We were afraid to move but we didn't have long to wait, and our "doctor" reappeared with the men. The men were pushing a bed that looked like an operating table. They picked up Paulo and strapped him to the table. The doctor sprayed something on his groin. She then used a scapple to cut open his scrotum and remove his testicles. Paulo screamed through the entire process. I suspected that the spray was for healing and to avoid infection. These women seemed to enjoy inflicting pain. Once Paulo was a eunuch she sprayed the incision with something else. The wound never bled and appeared closed, healed even. Paulo was then released from the table. He collapsed to the floor, covered in sweat. Mateus and I also were sweating. Who was next? I didn't see any way to escape this and neither did he, we were stuck awaiting our fate. Mateus was next. It went exactly the same except Mateus tried not to cry out. That didn't make the operation any less brutal and Mateus passed out from the pain. Then it was my turn, and I was forced onto the table. The doctor did something different this time. She sprayed where my incision was for my vasectomy. After our third boy was born Connie and I decided we were done having kids and I had the snip. Well, the doctor proceeded to reverse that operation. I didn't know for sure but that's what it seemed like to me. It hurt like hell, and I also tried not to cry out. After she had finished the operation she sprayed the area she worked on. Then she produced a needle and injected it into my leg. That hurt like hell too. Then she was done, and I was removed from the table. Our guide then took us back to our prison. When we arrived, there was another meal awaiting us. Once we had finished eating, two men appeared to take away the dishes and they gave me what was obviously a sample jar. It was bigger than the one I had been given after my vasectomy. It was pretty obvious they wanted a sample. We had been naked around one another for a day now, and their was no privacy in the room. We were not allowed to speak so the four of them wordlessly turned their backs on me so I could produce the sample. I wondered if I could get it up but as soon as I touched my penis it became hard. It seemed harder then it ever had been, I figured it was just because I hadn't had sex for the last 2 weeks. When I ejaculated into the jar I filled it up. Wow, I never had cum so much in my life. I found out much later the injection I was given was a fast-acting, long-lasting sexual stimulant. It meant I would get hard fast the first and subsequent times as required. I also would produce much more sperm than normal. It even contained fertility drugs to facilitate impregnation. These Amazons sure had some advanced medical technology! The men left and within what seemed like an hour our guide was back. She ordered us to follow her. We ended up in the middle of the village. I immediately recognized the set up. It was prepared for a slave auction. There was a raised platform in the center of the open space with a woman warrior standing on it. There were many other women dressed identically, arriving from the rest of the village. Soon the five of us were all beside the platform waiting as the last of the women warriors arrived. I figured that all the Amazons, a few hundred in the village, were now present. Mateus was prodded onto the platform and the Amazon already on it spoke, "Fresh from the outside, we have a laborer. It is gifted with old mechanical technology knowledge and a strong body. Unsuitable for breeding but useful for service." I guess my blood sample showed I was suitable as a breeder and Mateus and Paulo's were not. I learned late that they like men who had had vasectomy's. As long as there were no hereditary issues the men who'd been snipped made good proven breeders and with their advanced technology it was easy to reverse the operation. Then the bidding began. Soon enough Mateus was bought by one of the Amazon's in the square. The auctioneer then pointed her right arm at Mateus and a laser came out of the vambrace to brand him on the right butt cheek. Mateus was given to his new owner, and Paulo was moved onto the platform. "Also fresh from the outside, another similar type for service. This one is younger but otherwise the same." Paulo was sold, branded, and given to his new owner. Clearly these Amazons were into object lessons. The auctioneer then left the platform, and two men placed a throne on it. What I could only image was the leader of the Amazon's then sat on the throne. She was dressed the same as the others except while the other's armor was silver her's was gold. The two men then used hoes to make a circle in front of the platform. Once they were done the leader addressed Alesha and Lori. "I am queen Zenoba and now we shall see if you two things are warrior women or not." Lori was then prodded into the circle. From the other side of the circle came one of the Amazons. She had removed her breastplate and was now bare chested. Seeing her proud firm breasts had me immediately hard. It was pretty clear to me that Lori was expected to fight this woman to see if she was suitable Amazon material. I wasn't sure how this would go. Lori was a strong confident woman, but I was unsure about her fitness level or of her fighting skills. The woman advance on Lori and threw a fake punch, followed by a leg sweep. Lori went down hard. I heard some of the other Amazon's in the crowd say "one." Lori got up slowly and I think it had now dawned on her that she was in the fight of her life or more aptly the fight for her life. Lori tried to assume a fighting stance. The Amazon advanced on her again going in for a grapple. I wanted to shout out for her not to engage, but we were told to be silent. Lori engaged in the grapple. They locked hands and the Amazon soon had Lori on her knees grimacing in pain and then kicked her square in the chest, knocking her back. I heard the "twos" from the crowd and silently prayed Lori would do better. The Amazon advance again, Lori tried to rush her, and the Amazon side stepped and grabbed Lori's arm. Lori cried out as the Amazon applied pressure. As more pressure was applied Lori started to beg for mercy. The queen then spoke, "Enough." The Amazon immediately let go of Lori's arm and Lori collapsed to the ground. Her shoulder was probably dislocated, and Lori was moaning in pain. A knife was then handed to the Amazon fighter who grabbed Lori by the hair, pulled her head back exposing her neck and slit her throat. More lessons for us. Fight hard to win and don't show pain. The two men dragged the body out of the circle. It now was Alesha's turn. A new Amazon entered the circle also bare chested. Alesha let the Amazon get close and when she tried a feint with a fake punch Alesha stepped into it. She caught the Amazon's fist with her left arm and then brought up her right knee slamming it into the Amazon's thigh. Alesha followed up with a brutal kidney punch. Alesha then let go of the arm and the Amazon went down on one knee. Her eyes narrowed and her face flushed. Alesha had embarrassed her, and hate emanated off of the Amazon. Alesha stepped back and said "one." This caused the crowd to murmur and the Amazon to charge forward at Alesha. Alesha turned to present a smaller target, but the Amazon jumped at her. Alesha was not expecting that move and the Amazon had amazing agility. She flew into Alesha's chest knocking her back. Alesha knew she was going down on her back and reached out for the Amazon's hair. As they hit the ground Alesha pulled the Amazon's hair as hard as she could. She followed up with a punch to the throat as the Amazon pulled her head back. Alesha then rolled away and stood up. Her chest and back was hurting from the landing but the Amazon was in worse shape. Rubbing her throat the Amazon was now so enraged when Alesha said "two" she launched herself again at Alesha. They grappled briefly but Alesha's special forces training was superior to the Amazon's skills and Alesha now had the Amazon in an arm bar. Alesha did not hold back and felt the arm dislocate before looking at the queen. Alesha then applied more pressure to the point of almost breaking the Amazon's arm. "Enough." Alesha let go of the Amazon as the queen spoke. The Amazon had never cried out or even moaned and never fell to the ground either. She stood up and faced her Queen lowering herself to a kneeling position. I thought for sure she was getting her throat slit. However, I was wrong, as I would learn these Amazons respected effort and the ability to tolerate pain. The Queen left her in that position for what seemed an eternity. The defeated Amazon was clearly in pain and discomfort but tried her best not to show it. "Rise Reyana, you fought a warrior and lost. Yet you never gave up or showed weakness. The warrior you fought is clearly a skilled fighter, and now our sister. Learn from her and your loss." Then the queen looked at Alesha who had assumed the same position as the woman she had defeated. "What is your name noble warrior?" "My name is Alesha; how may I be of service?" Although you had to be quick to see it a ghost of a smile appeared on the Queen's face. Clearly Alesha had impressed her. The Queen regarded Alesha as if seeing her for the first time. "Alesha, you have earned the right to be one of us, the Amazons of Fire Valley, do you pledged undying allegiance to your Queen?" Alesha was no dummy. She was quickly figuring out how to survive here. "Yes my Queen, I pledge my undying allegiance to the Queen of the Amazon's of Fire Valley." Then rise my new warrior, go with Reyana, and learn our ways. Then the Queen got up and left the platform. The crowd dispersed, leaving me and my original guide. She gave me a searing look. I was getting the hang of these people too and I did not flinch. I just looked back at her with the blandest look I could muster. After a minute or two she smirked at me, "I'm sure you can find your own way back to your accommodations." I'm sure this was another test, and I wanted to live so I walked the most direct route back to my prison. No one paid any attention to me. As I stared straight ahead I tried to also take in what was happening around the village. Basically, I saw a few men working at various tasks. I also saw a few Amazons, but they were doing nothing of significance. Everything was clean and tidy. When I entered my prison I noticed in the middle of the room was now an operating room table just like back in the medical building. It was complete with plenty of restraints. I could by now begin to guess what it was for. Yet there was no sense in worrying about it and instead I went through my Tai Chi forms. Lunch was brought to me by two large men and once I was done eating they pointed at the table. I climbed onto it laying on my back. They secured me in what I learned was called the Amazon position. I had my knees bent and pulled into my chest. One of them then jabbed me with a needle, another injection. My thoughts went to Connie and the boys. In particular I reflected on Connie and my conversation about joining this expedition. I wonder if Connie would still want me to go if she had of known I would become a sperm donor to a bunch of Amazons. Clearly, they were going to breed themselves on this table. The two men left and one of the Amazons entered my prison. She deftly stripped off her armor and clothing. She looked amazing, if you like athletic women. Firm perky tits and long-toned legs. Her vulva had a trim patch of hair on it that did nothing to hide the fact she was aroused. My arousal was also evident as my cock was hard as granite and she wasted little time impaling herself on it. She then used me for her satisfaction. She must have cum twice before I unloaded into her womb. She then go off and dressed. A few minutes after she left another Amazon entered the room. The exact same thing happened. For the next month or so I would be used by about 100 of these Amazon women. I'm pretty sure it was about one third of the total who lived in the village that took their turn. Obviously, they couldn't all get pregnant, some had to be able to defend the tribe. Neither Alesha nor the Queen came and used me. The routine was the same every day. The two men would arrive with breakfast, when I was done they then secured me to the table and gave me the injection. Amazons would come and go riding me until I came into their wombs. Some were pretty rough about it; none were even remotely loving. I learned later that they came as they entered their fertile times. With the fertility drugs and increased amount of sperm, the odds of pregnancy increased dramatically. If what I learned later was true I impregnated between two thirds and three forths of the Amazons who used me. I wonder what my sons would think of the fact that they would soon have 60 to 75 siblings, mostly girls. Apparently, they had mostly figured how to effect the gender outcome too, but it didn't always work. I knew the day's breeding was over when the men would reappear and release me from the table. They would also bring me another meal. The rest of the time was my own, but I couldn't leave the prison. The door appeared and disappeared for the male servants and the Amazons but not me. I would do my Tai Chi forms and sleep. Then came the day when I was taken out of my prison and brought back to the central square. The Queen was sitting on her throne on the platform, all of the other Amazons were standing around another circle before her. I was placed in the circle. One of the Amazons entered the circle from the other side. She was bare chested but otherwise dressed just like the warriors Alesha and Lori had fought. I was still naked. I had not worn any clothes since the day I was captured. It was pretty clear that I was going to have to fight for my continued existence. I had served my purpose, and I figured this was a test, for what I didn't really know. I was certain however I needed to win to avoid dying. I also knew I was at a serious disadvantage, not only were my balls exposed and vulnerable, but I had received my injection that day and my cock was hard. The Amazon warrior before me I definitely remembered from when she used me. She had been rough, biting, and scratching me. After I had cum in her she had spit in my face. This was not going to be easy. I remembered Alesha's words to me back while we were still free. "Tai Chi is nice, but it has become a sport with rules and traditions. Fights are real but they are not do or die. If you ever get in a fight in this jungle, no rules, no etiquette, fight to win. Do whatever it takes to win. And most of all, all this goes double if you are up against a woman." The Amazon warrior began to advance on me, and I adopted the ready position. She had a look of arrogance about her, I wondered if she ever lost? She advanced on me, and we traded blows. The Tai Chi helped me put up a great defense. I was mostly on the defensive and tried to see if I could get an opening at some point. I also had to protect my vulnerabilities. After a few minutes of sparing, she slightly lost her footing and that was all I needed. I swept her legs out from under her, and she completely lost her balance, but she didn't land hard. She was fit and flexible and recovered in a crouch. I moved back hoping to hear the word "one." It was music to my ears when I heard it from the crowd. Obviously, my opponent was infuriated and charged at me, we traded blows again and it was all I could do to keep her blocked. I made a mistake, and she moved in at that point to grab my balls but luckily I was sweating so hard she couldn't quite get a grip. It gave me an opening to knee her in the crotch. I hit her as hard as possible, and it stunned her. I followed up with a couple of jabs to her breasts. This caused her to lower her defenses for just a moment at this and I punched her hard in the head. She staggered back and I took two formal steps back praying to hear a "two." I almost smiled when I heard it from the crowd. I also heard the murmurs of the crowd; it encouraged me as much as it further enraged my opponent. She pressed in for the attack and she was relentless. I decided to stop trading blows and get mobile moving away from her. Around the circle, we went, her looking for an opening and me trying to survive. Then I made a mistake, I moved too close to the edge of the circle. One of the Amazons in the crowd gave me a shove towards my opponent. She bared her teeth in delight and moved to crush me. I did the only thing I could think of, I used my momentum to drop and roll. The Amazon dodged out of the way and then leapt to pin me on the ground. As I rolled I grabbed a handful of dirt and threw it into her face, hoping to hit her eyes. It worked, and while she was distracted I was able to jump back to my feet. She recovered with almost unbelievable speed and moved in to grab me. I used the opportunity to ram my forehead into her nose. Blood sprayed everywhere as her nose shattered. Yet there was no time to lose, I took her to the ground in a full nelson and pressed my knee into her back. It was an uncomfortable position for me, but it was brutal for her. She tried to get out of it, but I increased the pressure, I fully intended to keep going until I incapacitated her or killed her but then the Queen stopped the match. "Enough." I immediately let go and moved away from the Amazon who struggled to her feet. She then moved in front of the platform and knelt before the queen. I moved into the same position behind and to the right of the Amazon. I guessed that it was the right thing to do but wasn't sure. The Queen made us wait and sweat just like after Alesha's fight. "Deianira, you lost to a man, you have failed your name (Deianira means man destroyer) and your Queen. You are no longer one of us." The Amazon called Deianira was then pulled to her feet by two of the Amazons. Her clothing was stripped from her, and she was led away. I would learn later that she was then banished from the tribe. Expelled from the valley naked and vulnerable likely to die. That left me wondering what was going to happen to me. The Queen let me wait some more before ordering that I be taken to her room. I guess I earned the right to breed the Queen, but it was not quite that easy. Lucky for me the two male slaves that took me to her quarters risked the rath of the Amazons to warn me. In a whisper the one on the left said, "Thank you for beating Deianira, she was evil to us all. To survive mating with the Queen you must fight." Great, out of the frying pan and into the fire! The Queen's bed chamber of all things had a bed in it. Crazy that. After sleeping on the floor for a month a bed would be nice, but something told me that if I survived there would be no sleeping in this bed. There would be no snuggles and a second round in the morning either. I almost laughed out loud at my predicament. Then I remembered my conversation back in Germany with Connie. I wondered if this was the reward that Connie was thinking about when she encouraged me to leave? All thoughts left my mind as the Queen entered the room. She was naked and clearly in amazing shape. Below her proud firm breasts was a six pack any body builder would envy. She had toned thighs and walked with the grace of a panther. The slaves said I had to fight; this woman was going to tear me in half! I wondered if it was like honeybees, the Queen mates with you and then kills you. Oh well I thought at least I will try to give a good showing. The Queen advanced on me, and I assumed the ready position. Again, I was at a disadvantage. My cock was rock hard and my balls were unprotected. I decided to gamble on a move she probably wasn't expecting. It looked like she wanted to grapple so I stepped in, put my arms around her and pulled her face toward mine. She might not have been expecting it, but she reacted like lightning. Instantly her two arms shot up and broke my hold on her head, her knee came up to hit me in the balls. I was anticipating this and twisted my waist to take the blow on my thigh while darting my face forward to give her a kiss. She was clearly surprised by my move and allowed the kiss but at the same time wrapped her arms around me and flung me onto the bed. I rolled to my knees as she dove after me. We grappled and soon she had me pinned to the bed. I could not believe how strong she was. Without releasing my hands that were held by her own she maneuvered herself onto my cock and began to ride me. I did not resist and waited for my chance. As her first orgasm hit her I quickly broke her grip on me and rolled her onto her back. I grabbed her throat with both hands and began pounding into her as my cock had not slipped out during my roll. She hit the side of my head with a right and then the other side with a left. It hurt like hell, and I feared a concussion, but I held on tighter. She then pushed her two hands between my arms and literally ripped them from her throat. I once again could not believe her strength. She then rolled me back over onto my back and grabbed my nipples as she impaled herself on me. The pain was intense, but I quickly reached in and grabbed her nipples. I literally tried to rip them off her tits as I could feel the blood start to flow from her nails digging into the flesh on my chest. As all of this was happening she continued to slam herself down on my cock. It was a battle of wills and as I also drew blood from one breast I could feel my climax building. The Queen increased the amount of force she was using, and it felt like I was going to black out from the pain. I fought the darkness and reached deep down for my own renewed strength and her other nipple started to bleed. At this point we were sweating and grunting. Then she had an orgasm with the force of a tsunami! The Queen's vagina clamped down on my cock as she came and this in turn cause me to erupt. I never knew I was into pain but the orgasm that hit me took my breath away. It seemed to have the same effect on her. We both relaxed our grips on each other's nipples as we rode out the orgasmic ecstasy. I seized the opportunity to pull her down for another kiss. I bit her lip and then snaked my tongue into her mouth. She sent her tongue to meet mine and wrestle it into submission. I used the kiss as a distraction to once again roll her over, so I was on top. My cock was still hard as diamonds, so I slammed it back into her. I had never felt a vagina like hers and the sensations were incredible. However, I was so wrapped up in the moment that I started to lose focus on the fight. She seized the opportunity to then roll me back onto my back and pinned me into the Amazon position. She then rode me hard through two more of her own climaxes before I came again filling her womb. At this point I was exhausted but I knew it wasn't over, so I rolled out from under her and got off the bed. I then went down on one knee and bowed my head. I didn't know what to expect next but what I didn't expect at all was that the Queen would laugh. "Go back to your accommodation worthless man I am done with you." I had survived. I didn't know why she laughed until much later when one of the Amazons explained it to me. Only women were required to assume the position of submission before the Queen. By definition men were only servants so submission was assumed. She had laughed at my attempt to be a woman. I made it back to my prison and found a meal waiting. I ate and then did my forms. I couldn't help but wonder what would happen next. I had finished my meal and was reflecting on two things. Firstly, the immense pain in my chest from Queen Zenoba abusing my nipples. I hoped she was feeling the same discomfort, but I imagine she had some magic spray available to her. It was probably already all healed. Secondly, I was wondering what they were going to do with me. I had been forced to breed about a third of the woman warriors and the Queen. Was I going to be made a eunuch and sold to one of the women, or something else? No sense worrying about it. To take my mind off of the pain I did my Tai Chi forms. My previous instructors might not have been happy with my performance in my fight with Deianeira, but I didn't care. I had won and I thanked my parents for getting me into Tai Chi. Certainly the flexibility and balance had served me well. Obviously, my style had been more Tai Chi/brawler but thanks to Alesha's advice it had won me victory. That was the important part and there was no way I was going to forget it. This made me think about Alesha and the fact I had not seen her since she had won her fight and become an Amazon warrior herself. Then my prison door opened, and a man entered, I assumed to take away the supper dishes. He was there for that, but he also had a can of spray magic and aimed it at my bloody nipples and sore chest. By the time he had gathered up the dishes and left the wounds were healed and the pain was gone. Amazing stuff! The sun had gone down, and I was tired out from the day's exertions, so I lay down and went to sleep. I was awakened early by a man with my breakfast. When I was done one of the Amazons I had not met yet entered my prison. She ordered me to follow her. She led me to the opening in the wall around the village. At the opening we met another Amazon who had what looked like a lap top bag with her. She fell in behind me and the three of us walked down the trail that I figured was to the west. At first we passed farms but soon we left them and the village behind. We walked all day through the rainforest and then we stopped for the night. I was given some travel food. It looked like the rations you get in the army. Yet it was the perfect temperature and tasted delicious. No one had said anything all day. It was no different after our meal. One of the Amazons was clearly on sentry duty and the other one lay down to rest. I followed suit and soon was asleep. It was a quite night and in the morning was shaken awake by one of the Amazons. After another meal and my injection, we were back on the trail. Judging from the sun it was about noon when we apparently reached our destination. It was a large open field carved out of the rainforest. It seemed about the same size as a football field. We were on one of the long ends and there was a post in the ground that they tied me too. I was tied only around my waist with my hands and feet free. Diagonally across from me on the other side was a similar post. Minutes after I was secured, 3 people emerged from the forest on the other side. 2 were clearly Amazons, the only difference in attire from the Amazons with me was a blazing sun on their breastplates. The other person was a man, naked like me and soon tied to the post. One of the Amazons then walked 10 paces from the post to the right and stopped. The other one started walking to toward me. My two Amazon's did the same thing. One walked 10 paces from the post to the left and stopped. The other walked toward the naked man. The Amazons walking toward the tied men had the small bags with them. Once the Amazon with the blazing sun arrived in front of me she produced a needle from the bag and took a blood sample. She then opened the bag up revealing some kind of machine. The blood sample needle was inserted into the side, and she injected the blood into the machine. I could not see any screen or light to show a result, but after a moment she stood up and handed me a sample jar. It was all becoming clear to me what was going on. If I passed the medical tests I was to be traded for the other guy undergoing the same tests. This was a simple swapping of bulls or studs. The injection served it's purpose because I became instantly hard when I touched my cock. I then filled the container. The Amazon took the container and poured the contents into another opening in the machine. After a moment she drew a knife from her belt and turned to face the other side of the field. The Amazon on the other side of the field finished what I assumed was the same process with the other man. She also drew a knife and faced us. At this point, both of the Amazons turned and cut the bindings of the man on the pole in front of them. I didn't need to be told what to do I just followed the blazing sun Amazon back across the field. We met at almost exactly the halfway point of the field, but no greetings were shared. This was obviously a highly ritualized process that I had not read about in Canard's journal. In Canard's journal there had been only one group or tribe of Amazons occupying four valleys. Something definitely had changed. I suspected the four valleys now were occupied by competing factions. This didn't mean Canard was wrong, Canard had been here over 150 years before, it just meant things had changed. So far Canard had been accurate about the arch by the river, as well as the dress of the Amazons we had met. Canard also had reported on the sophistication of the Amazon's technology and that clearly was still true. To be continued in part 2. Based on a post by Farmer Jill, in 3 parts, for Literotica.

Janine Löwenberg lebt Wein nicht wie ein Kostüm oder wie eine Aufgabe, sondern wie ein Teil ihrer selbst – selbstverständlich und authentisch. Ihre Präsenz ist frisch, lebendig und doch klar und ruhig, geprägt von einer Souveränität, die nicht inszeniert wirkt. Sie weiß, wer sie ist, und genau darin liegt ihre Eleganz. Sie lebt und liebt Wein und ihre Arbeit, weil sie diese nicht nur versteht, sondern fühlt. Das spürt man – und genau darüber spricht sie. Ihre vinophile Gelassenheit – nicht nur beim Wein – ist nicht erlernt, sondern gewachsen: genährt aus Erfahrung, Aufmerksamkeit und einem feinen Gespür für Balance sowie dem Wissen, dass Tiefe und Freude keine Gegensätze sind. Sie agiert frisch und inspirierend, jedoch niemals hastig. Janine hört zu, bevor sie spricht, und wenn sie spricht, dann mit Präzision, Klarheit und einer unglaublichen Wärme. Ihr Stil ist trotz – oder vielleicht gerade wegen – dieses hochdekorierten Restaurants, in dem sie ihre Weinleidenschaft lebt, unaufgeregt souverän. Keine Effekthascherei, sondern eine lässige Eleganz, lebendige, aber niemals laute Gesten. Sie bevorzugt klare Linien, eine ehrliche Ansprache und eine Ästhetik, die Reife und Charakter ausstrahlt, ohne im Geringsten gealtert zu wirken. Ihr Auftreten ist weltgewandt, stilbewusst und dabei immer nahbar. Sie meistert Herausforderungen mit einem feinen Gespür für Timing: wann man schweigt, wann man handelt, wann man loslässt. Ihre Stärke ist leise, ihre Autorität trägt, ohne zu fordern. Gäste wie Kollegen vertrauen ihr, ohne genau sagen zu können, warum. Wahrscheinlich ist es diese zutiefst menschliche Art und der Gleichmut, die sie so überzeugend vermittelt. Wein ist für sie stets eine Begegnung – mit dem Gast, mit der Küche, mit dem Winzer, mit Freunden. Kein Statussymbol, sondern ein kultureller Dialog zwischen Boden und Mensch, Vergangenheit und Gegenwart, Handwerk und Intuition. Janine Löwenberg kann analytisch verkosten und poetisch erzählen, ohne dass sich beides widerspricht. Ihre Worte sind wie gut gesetzte Tannine: strukturiert, balanciert, aber nie trocken. Und sie lacht so wunderbar und gerne. Es ist dieses herzliche Lachen, das begeistert und fesselt. Und im gleichen Atemzug denkt sie nicht nur tief, sondern tiefsinnig. Sie vermag es, sich mit Menschen zu verbinden, ohne sich je in den Vordergrund zu stellen. Im Gespräch sind ihre Leichtigkeit und Lebensfreude ansteckend, ihre Neugier respektvoll, ihre Ernsthaftigkeit beruhigend. Am Ende ist Janine Löwenberg das, was man nur selten findet: souveräne Leichtigkeit mit Charakter. Eine Sommelière, die Wein nicht erklärt, sondern verkörpert. Die zeigt, dass wahrer Stil nichts mit Perfektion zu tun hat, sondern mit Wahrhaftigkeit. Wie ein großer Wein bleibt sie lange in Erinnerung – nicht laut, sondern klar, nicht flüchtig, sondern nachhaltig.

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.

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.

Köln-Krimi, Kühnhackl-Ausfall, Weihnachts-Stretch & DEL2-Drama im Fokus.

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.

Die Feiertage stehen vor der Tür und Lou baut Dir dafür den ultimativen Wein-Guide ohne Stress. Du bekommst klare Empfehlungen, welche drei Weinstile wirklich alle abholen, wie Du Flaschen in Rekordzeit kühlst und welche Gläser und Tools Dir den Abend retten. Dazu ganz konkrete Trinktemperaturen, ein paar Gastro-Hacks für maximale Entspannung und clevere Kniffe, damit Öffnen, Servieren und Nachschenken zum Selbstläufer wird! Wein der Woche Philippe de Lonsac Champagner Brut Premium Ein klassischer Brut aus Pinot Noir, Pinot Meunier und Chardonnay – frisch, elegant und mit einer feinen, anhaltenden Perlage. In der Nase verbinden sich Zitrus, Apfel und ein Hauch Brioche; am Gaumen bleibt er lebendig, trocken und wunderbar vielseitig. Perfekt als Aperitif, zu Fisch & Krustentieren oder leichten Vorspeisen. Ein unkomplizierter Champagner, der problemlos das ganze Festmenü begleiten kann. Lous Weinlexikon: B wie Bremmer Calmont Der Bremmer Calmont an der Mosel gilt mit bis zu 65–68 % Steigung als steilster Weinberg Europas. Die Reben stehen auf warmem Schiefer, der die Sonne speichert wie ein Wärmestein. Das Mikroklima ist ideal für Riesling: viel Frische, feine Frucht, kristallklare Mineralität und ein unverkennbarer Terroir-Ausdruck. Ein Weinberg wie ein Klettersteig – und die Rieslinge schmecken genauso energiegeladen. 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.

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.

Manchmal beginnt Größe nicht mit einem Schritt, sondern mit dem stillen Einverständnis zweier Menschen, denselben Weg zu gehen – jeder auf seine Weise, aber gemeinsam. Mit Ilka Seitner und Noris F. Conrad stehen im Münchner Tantris erstmals zwei Sommeliers Seite an Seite, deren Kompetenz sich nicht nur ergänzt, sondern gegenseitig verstärkt, wie zwei Seiten einer Flasche, die denselben Inhalt tragen, aber ein anderes Licht brechen. Dass diese neue Doppelspitze verwächst, ist nicht bloß ein organisatorischer Schritt, sondern ein dramatischer Moment in der inneren Architektur eines Restaurants, das Traditionelles und Modernes seit jeher miteinander verbindet und in dem Genuss, Essen und Trinken nicht als Dienstleistung, sondern als Lebensgefühl verstanden werden. Zwei Sommeliers beginnen, ihre Erfahrung zu verweben: die eine Linie kühn, die andere bedächtig; die eine analytisch, die andere intuitiv. Zwei Biografien, geprägt von Reisen, Winzern, Begegnungen und jenem verständnisvollen Blick für Wein, in dem sich Stil und Herkunft, Herz und Idee, Liebe und Disziplin, Emotion und Struktur treffen – so wie es nur möglich ist, wenn man den Beruf nicht als Job, sondern als Beziehung zu Menschen, Orten und Momenten begreift. In dieser Verbindung entsteht ein sanfter Dialog zwischen Business und Berufung, zwischen dem, was man lernen kann, und dem, was man nur fühlen kann. Es gibt Momente, in denen sich zwei Karrieren berühren, ohne dass man im ersten Augenblick versteht, welche stille Bewegung sie zusammenführt. Doch im Tantris, wo das Essen nicht nur genossen, sondern interpretiert wird und wo jede Flasche ein Kapitel einer größeren Geschichte erzählt, wird aus dieser Begegnung ein Fundament. Zusammen schaffen sie es, nicht nur Weine auszuwählen und zu empfehlen, sondern Atmosphären zu formen – jene seltenen Augenblicke, in denen ein Gast so tief in das Erlebnis hineingleitet, dass er für einen Moment die Welt draußen vergisst und das Restaurant wie ein stiller, kostbarer Raum wirkt, in dem alles Bedeutung bekommt. Dass Ilka und Noris diese erste Phase ihrer Findung teilen, ist nicht nur spannend, sondern berührend. Es ist ein Atemholen, ein Innehalten, ein Moment, in dem sich zwei Kompetenzen aufeinander ausrichten und ein Gleichklang entsteht, der nicht gesucht, sondern gefunden wirkt. Und doch wächst hier etwas, das größer ist als jede einzelne Flasche, größer als jede Karte, größer als jede Summe aus Erfahrung oder Geld: eine gemeinsame Handschrift, die den Geist des Tantris weiterträgt – präzise, selbstbewusst, getragen von jener tiefen Ruhe, die nur Häuser besitzen, die nichts beweisen müssen und genau deshalb so viel sagen. So wirken bereits Ilka Seitner und Noris F. Conrad: zwei Sommeliers mit einer Vision, die nicht nur innovativ ist, sondern auch das Traditionelle ehrt; zwei Menschen, deren Arbeit nicht nur Können zeigt, sondern Gefühl. Ein Duett, das nicht entstanden ist, um sichtbar zu sein – sondern um wahrhaftig zu wirken.

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

Es gibt Sommeliers, die Aufmerksamkeit suchen – und dann gibt es jene seltenen Weinpersönlichkeiten wie Melanie Wagner, die nicht durch Lautstärke, sondern durch eine tiefe innere Ordnung und vor allem ihre Arbeit wirken. Ihre Präsenz im Restaurant ist kontrolliert, gefasst, souverän – jene Art beherrschter Eleganz, die sich nicht aus dem Wunsch speist, gesehen zu werden, sondern aus einer charakterlich verankerten Selbstverständlichkeit. In einer Welt, in der Wein oft als Lifestyle-Objekt oder als Symbol für Geld und Business missverstanden wird, erinnert sie daran, dass jede Flasche zuerst eines ist – Emotion. Und dass Wein zwar philosophisch betrachtet ein Dialog ist: zwischen Erde und Himmel, Winzer und Jahr, Tradition und Zukunft, aber vor allem getrunken werden und schlichtweg Lebensfreude bereiten sollte. Melanie Wagner ist Realistin und strahlt jene seltene Form der Ruhe aus, die man nur bei Menschen wahrnimmt, die in sich ruhen und die eigene Achse gefunden haben. Keine flippige Gestik, kein Versuch, modisch zu wirken – stattdessen kultivierte Klarheit, formbewusste Gelassenheit und eine reife Unabhängigkeit, die den Raum ordnet. Ihre Art zu sprechen – über Wein, über Genuss, über die Beziehung zwischen Essen und Trinken – offenbart eine intellektuelle Instanz, eine geistige Leitstelle, die Orientierung gibt, ohne zu dominieren. Sie ist kein Trittbrettfahrer ihres eigenen Berufs, sondern eine authentische Wegbereiterin: eigenständig, charakterfest, getragen von Liebe zum Handwerk und Respekt vor jedem Winzer, dessen Arbeit sie interpretiert. Als stilbildende Autorität des Hauses fungiert sie zugleich als kuratorischer Maßstab: eine geschmackliche Leitfigur, deren Entscheidungen nicht modischen Trends folgen, sondern einem inneren Kompass. Ihre Auswahl wirkt nie willkürlich. Sie ist strukturiert ohne Starrheit, verantwortungsvoll im Denken und getragen von einer stillen, oft kontemplativen Klarheit. Melanie Wagner ist eine Stimme der Erfahrung, ein Zentrum fachlicher Klarheit, ein sensorischer Referenzpunkt in einer Branche, die manchmal dazu neigt, im Rauschen der Oberflächen zu verschwimmen. Und Melanie Wagner ist eine der Sommelieren, die man mindestens einmal erlebt haben muss.

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!

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.

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    

A well-known name in the industry, Paul has been with Leconfield for many years and is famous for making outstanding Merlot and Cabs from the region, including a sensational Cab Franc. His Bordeaux blend with a touch of Riesling is his avant-garde wine that is also a must try.@thewineshowaustralia@leconfieldwines

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.

James MacPhail James MacPhail is our in-studio guest today on California Wine Country with Dan Berger and Daedalus Howell. This is his first time on the show. James MacPhail tells about how he was able to buy back the rights to his brand in July of 2024, so his business is undergoing a rebirth. He has just finished his thirtieth harvest. He and his wife started a brand in 2012 called Tongue Dancer Wines and he has four other collaborations where he is the winemaker. He works with some of the best vineyards in both Napa and Sonoma counties. Over several years he built his company MacPhail Family Wines, then sold it to Hess, then bought it back. Dan mentions that he will have to reassert his style over the brand's production. With the tagline, “Crafted by nature, nurtured by hand,” the prospects are very good. 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. “After 30 years, I'm still a kid in a candy store. I still love what I do. I still get up at 4AM. You know? And it has not yet… put me down.” He and his wife collaborate on their company. He just makes the wine and she does everything else. “Sometime she is a lot busier than I am.” Their tasting room is open by appointment. San Giacomo Family Vineyards Dan asks about the connection to San Giacomo Family Vineyards. The name is well known in the wine business but not so much outside. James says the San Giacomo family represents Sonoma County to him. San Giacomo sends grapes to many wineries, but James MacPhail is the only winemaker who lists their name on the label. Dan credits MacPhail with being predicting of what Pinot Noir would become, starting in the early ‘80s. The San Giacomo fruit is “precise” says Dan. The San Giacomo vineyard had early success planting Chardonnay en masse, providing fruit to all the up and coming producers. At that time, UC Davis was really figuring out how to grow Chardonnay. At first, James made a lot of reds, but he needed to add a white to his production. Dan describes Chardonnay as red wine with no color, and Pinot Noir is like white wine but with color. Pinot Noir is seductive and Chardonnay can be powerful and intense. Dan says they should be served at the same temperature. James and his wife have been traveling to Italy recently so his knowledge of wine is extending to Italian wines. Vermentino, Arneis and Cortese are Italian white wines that were hardly ever exported until the last 25 years. That is because they have only recently improved production technology, using stainless steel that is temperature controlled. There are more varieties in Italy than anywhere, more than 200 white varieties and 400 reds.

Bibiana Ravé Bibiana Ravé, winemaker and co-owner of Shared Notes, joins Dan Berger and Daedalus Howell on California Wine Country. Bibana has been on CWC twice, first on this episode of August 29, 2019, to talk about her own wine brand Alma de Cattleya. Then, on April 5, 2023, Bibiana and her husband Jeff Pisoni were on this episode, to talk about Shared Notes. Bibiana grew up in Medellin, Colombia and studied enology in France. They are tasting a wine from Shared Notes, a winemaking project that she shares with her husband Jeff Pisoni. It is a blend of Sauvignon Blanc and Semillon. The blend is a bit different from year to year, depending on how the Semillon tastes. French Winemaking in California Bibiana practices French winemaking techniques in California. She describes winemaking as a personal experience. During her time in France, she stayed there and focussed on French wines only. She didn't even study Italian or Spanish wines. 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.  Her wines are “bone dry” with no residual sugar. They are on the low-to-middle alcohol level. She believes that it is truly all in the vineyard. They work with great vineyard sites. Their Sauvignon Blanc comes from the Ridge Vineyard, which Dan says is one of the best. The vines are 60 years old and have a low yield per acre. She ways that she could not make the wine that she does, if the growers were not as committed as she is. Dan Berger says this wine shows the ancient style with all the dry flavors that it requires. “Very few people in this world make wine that you want to open when your child is 21.” These wines will support 20 years in the bottle. [12:38] Dan Berger: “Most people don’t realize, in the olden days, they would make a wine that was one of the greatest wines in the history of mankind and the next vintage they would make something that was undrinkable. Because they didn’t have the science behind them to tell them what they needed to do! Now we have science, so we can do what we need to do to make great wine every single year.” https://calwinecountry.com/wp-content/uploads/2025/12/CWC-Promo-EG-Science.mp3 Every choice is a force on the vector There is a limit to letting the land and the vineyard speak for themselves. There are choices such as what to plant and where, how many vines per acre? For example, the difference between 848 vines per acre and 2420 vines per acre can completely determine the concentration, the phenolic ripeness and the quality of the fruit. Bibiana describes how she and Jeff wanted to produce wines in California in a way that many people thought could not be done. Dan says that this kind of project takes vision because there is no guarantee that anyone in this country will even understand these wines. [min. 20] Bibiana describes her arrival in Sonoma County in 2005 and she was making wine at the same facility as Jeff, for different labels. They became friends and then got married. Shared Notes Colombian Coffee [min. 23] Bibiana has also brought some special Colombian coffee. It is 100% hand grown single origin. The roast is done properly so the smell of coffee is permeating the room. Her two sons are 8 and 10 and she wanted something to connect her family to something positive from her home country. Coffee fits that perfectly. She thought they should start importing green coffee beans and roasting in California. That started in 2019, then in 2022 they started roasting coffee at the winery in Rhonert Park. Acidity is important for both coffee and wine. Also, both depend on fermentation, since even coffee beans have to be fermented to get the husks off. “I’ve never smelled a light roast with this kind of character,” says Dan Berger.

Send us a textAldi's Landkastel Mosel Riesling 20241) This wine sells for $6.992) The grapes are sourced from the Mosel region of Germany, the Premier Riesling growing region.3) It is designated as a quality wine, Germany's middle classification.4) It is well-made and tastes great!5) It will pair with both the Thanksgiving meal and Netflix.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

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.

Tohu Pinot Gris 2025, Awatere Valley, Marlborough RRP from $18.99 The Awatere is located on the eastern site of Marlborough with many of the vineyards at the north-eastern reaches. On a clear day, the North Island is easy to see. This location means many of the vineyards are exposed to the easterly and southerly breezes, but there are significant sunshine hours to ripen the grapes. The wine styles are nearly always fresh and taut, often with a saline quality to the acidity. Lots of citrus and pomaceous fruit flavours are common in the wines. Founded in 1998, Tohu Wines is the world's first Māori-owned wine company. They produce excellent wines including sparkling and Pinot Noir, Chardonnay, Riesling, and this Pinot Gris. This wine has some delicacy about it, it is bright, taut, fresh, salivating. The varietal flavours of green and red apple, white peach, pear and some honeysuckle deliver the core mid-palate flavours and weight. Salivating and just dry on the palate with textures from lees and acidity creating a vibrant mouthfeel. Well-made, balanced and ready to drink from late 2025 through 2028. The season: rather excellent Warm spring. Near-perfect flowering. Above-average yields. The diurnal shift from warm days to cool night ensured both flavour development and acidity were preserved. Food match: New season sweet corn with lots of butter and sea-salt with this wine is a near perfect match. You can also dip the corn cob into a sour-cream sprinkled with nutmeg for some extra matching. Alternatively, a sweetcorn fritter topped with sour-cream and a slice of smoke salmon works just as well with the Tohu Pinot Gris. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wenn Trainer sich einig sind, Podcaster aber nicht. Wenn Lack das neue Riesling ist, und du die Bayern zu einem Unentschieden zwingst. Wenn in Augsburg langsam die Lichter ausgehen, und Heidenheim in Leverkusen aufgefressen wird...dann ist Eierzeit!

Vinene i afsnittet er skænket af Løgismose https://www.loegismose.dk/     Smagekasse med de tre vine fra afsnittet: https://www.loegismose.dk/produkter/2-vine-eller-anden-vin--podcast-kassen/87112/     Smagekasse med seks vine. De tre vine fra afsnittet samt husenes topvine: https://www.loegismose.dk/produkter/2-vine-og-toppen-podcast-kasse/87113/     Der er enkeltflaskerabat på alle vinene fra afsnittet samt husenes 1. vine til og med d. 20. november 2025.   Brug rabatkoden "VFB25" og få 25% rabat på alle ikke nedsatte varer hos Løgismose til og med 30. november 2025.   ………………….     Vi skal i dagens afsnit i dybden med begrebet 2. vine og have en forståelse af forskellige områders brug af begrebet.   Vi skal selvfølgelig have en historisk indføring i begrebet 2. vine og blive klogere på, hvordan man benytter begrebet i dag.     - Hvad ligger der egentlig i betegnelsen 2. vin?   - Er det en vin som smager tæt på husenes hoved-/top-/1.- vine, men som er billigere eller…?   - Er det nødvendigvis en ringere vin end 1. vinen eller skal den anses som en anden vin?   - Hvad er tankegangen om 2. vine i Tyskland, i Toscana og i Bordeaux?   Forvirret? Det giver mening, når du har hørt afsnittet.       Vi smager på   NB. Der er hos Løgismose enkeltflaskerabat på alle vinene samt husenes 1. vine til og med d. 20. november 2025.     1) Riesling, 1. Lage, Bingen, Rheinhessen, 2023, ØKO https://www.loegismose.dk/produkter/riesling-trocken-bingen-1-lage/86560/     2) Rosso di Montalcino, Podere Brizio, Toscana, Sangiovese, 2022, ØKO https://www.loegismose.dk/produkter/rosso-di-montalcino-oko/85767/     3) Fleur de Pédesclaux, Château Pédesclaux, Pauillac, Bordeaux, Merlot/Cab/Ver, 2016 https://www.loegismose.dk/produkter/fleur-de-pedesclaux/70074/   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

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! 

Tonight, we are trying a Kabinett Riesling from Mosel, Germany. Just for some added fun we also have an Emma Reichart Dry Riesling from Rheinhessen, Germany. So what is a Kabinett (Cabby – Net) and what are other words used to describe the sweetness in German wines. Trocken is the German word for dry. Kabinett has crisp acidity, green apple, citrus and delicate floral notes. Good for an aperitif and pair nicely with light seafood dishes and salads. Dry to a little sweet. Spatlese is a late harvested wine so will have riper stone fruit, touches of honeyed and tropical notes, and acidity. These wines pair well with spicy foods and soft cheeses. Auslese is made from fully ripe fruit and may even have some “Nobel rot”. It has flavors of apricot, honey, and caramelized apple. Pairs with desserts and strong blue cheese. Hint: you can often tell the level of sweetness from the alcohol level. Anything over 11% alcohol will typically be dry. Less than 11% will probably have some level of sweetness. Tonight, our two wines are: 2023 Karl Kaspar Riesling Kabinett. It is an off-dry Riesling with a classic Mosel profile. Intense mineral and floral aromas, low alcohol and a wonderful balance between sweetness and crisp acidity. The grapes come from two single vineyard sites of stoney, slate soil. Grapes of different ripeness levels are used. 45% Riesling Spatlese from middle Mosel and 55% Riesling Kabinett from the lower Mosel. Fermented in stainless steel tanks. Serve well chilled. Excellent aperitif or with fish or poultry. 2024 Emma Reichart Dry Riesling. This wine was purchased from Trader Joe's for $5.99 and comes from the Rheinhessen region of Germany. Flavors of peach, citrus, and slate. Crisp. The wine received a Bronze Award and a score of 88 from Decanter. This is considered a medium-dry wine with residual sugar from 5 to 18 g/L. It has 11.5% alcohol.We both liked the wines and gave them a three rating. Denise liked the Emma Reichart, but I found it to be a little sweet and lacked the balance of the Karl Kaspar. Next week, we return to the USA. We will taste the hybrid wine grape Baco Noir. The wine comes from New York, and we will also talk about its wine industry.

In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass. Together, they unpack the science behind wine aromas, tasting faults, and why perception is as much about learning as it is about the senses.   Shownotes [00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education. [01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic's Guide to Wine by Sunny Hodge (Guest on Ep 232) [03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas. [04:31] How flavour molecules like those in green bell peppers naturally occur in wine. [05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines. [06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring. [08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India. [09:36] Sietze's journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK. [11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate. [12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties. [13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère. [15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma. [17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner. [20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon. [21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds. [23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces. [28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria. [30:14] Brettanomyces and the fine line between savoury complexity and spoilage. [32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate. [33:13] Tasting myths: why aromas like “green bell pepper” don't mean actual allergens in wine. [34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines. [36:28] Why tasting side-by-side is key to better identification and learning. [37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity. [42:46] Helen Keller's quote on scent and memory — a poetic close to a science-rich episode.

Drei offene Weine, Gastronomie (auch im Fernsehturm), Taittinger & Bollinger, Literatur übers Essen, Korkgeld, und ein alkoholfreies Bier.

Drei offene Weine, Gastronomie (auch im Fernsehturm), Taittinger & Bollinger, Literatur übers Essen, Korkgeld, und ein alkoholfreies Bier.

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

Master Sommelier Carlos Santos uncovers the surprising versatility of this one food that pairs beautifully with wine. Cooking the same ingredient three ways, Carlos shares expert advice on which wines—from Champagne to Riesling and Sherry—best compliment each preparation. Dive into the fundamentals of food and wine pairing, learn how to consider flavour intensity, and discover why creativity matters in pairing dishes with wines. This episode also highlights why this food goes beyond breakfast, proving their culinary potential at any meal. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Use code: GOTSOMME at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Key Takeaways A single ingredient can transform your wine pairing choices. The most versatile foods for wine pairing. Spicy dishes can make wine pairing more challenging. Scrambled eggs pair beautifully with Champagne. Riesling enhances the delicate flavours of poached eggs. Sherry adds richness to egg-based dishes. Understanding flavour intensity is crucial for successful pairing. Creativity allows for unique and exciting food and wine matches. Classic pairings have stood the test of time for a reason. Episode Chapters 00:00 The Versatility of Eggs in Wine Pairing 05:10 Exploring Different Egg Preparations 11:11 Fundamentals of Food and Wine Pairing 17:00 Egg Dishes Beyond Breakfast Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

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.

Not only is he outspoken and focused,  Jeff also spent 10 years in Ottawa. He knows well which doors to knock on or kick down.   Jeff has been traveling to the various wine growing regions of BC and learning firsthand the challenges brought by climate and dealing with Crafted in BC wines. We'll talk about the future of specific varietals in BC (Syrah, Riesling, Pinot Noir, Chardonnay and more) Jeff brings comments on "generational opportunities", getting more BC wines on store shelves and all the challenges ahead. He brings strong commentary on Interprovincial shipping and relationships in Alberta. Also,  Jeff reminds us that Wine BC kicks off Fall For BC. Inspiring visitors to explore BC Wine Country. Discover new memories and experiences. Get connected or reconnected to wine country.  Come meet the new voice and face of BC Wine. - Jeff Guignard. www.winebc.com

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.

This week on Wine Crush Podcast, we're spotlighting two very different yet equally captivating Oregon wine stories—Appassionata and Dagger Daisy Wine.Founded with a reverence for patience and craftsmanship, Appassionata is dedicated to the art of aging Pinot Noir and Riesling. With their stunning estate vineyard and elegant tasting room, they embody old-world sophistication rooted in Oregon soil—crafting wines meant to evolve, surprise, and delight over time.In contrast, Dagger Daisy bursts onto the scene with fresh energy and unbridled passion. Their focus is on creating vibrant, approachable, and eminently drinkable wines that capture the joy of sharing a bottle with friends. Bold, lively, and full of heart, they're quickly making their mark on the Willamette Valley.In this episode, we explore the stories, philosophies, and winemaking journeys behind both brands—one steeped in tradition and patience, the other thriving on innovation and energy. Together, they showcase the incredible range of Oregon's wine community.

Christian Adams with the German Wine Collection is back on California Wine Country with Dan Berger and Daedalus Howell. The last time he was on CWC was this episode last November . The name Fumé Blanc is still used by about 10% of the bottlers of Sauvignon Blanc. It was a name that Robert Mondavi came up with, for Sauvignon Blanc wine. Then in 1973 David Stare, founder of Dry Creek Vineyards, also started using it. Once the name was used, the federal government required the subtitle “Sauvignon Blanc” to explain Fumé Blanc. Dan Berger has invited Christian Adams again, to emphasize the great wines coming from Germany. They used to have a reputation for being dominated by sweet whites but that's no longer true. Who wants dry Riesling? I do! I do! After France and the US, Germany is the world's third producer of Pinot Noir by volume. The weather in Germany is just warm enough for Pinot Noir, although mostly still too cold for Cabernet. Pinot Noir was brought to Germany in the middle ages. Up to about 40 years ago, the German Pinots were rather light. Some producers were making “off dry” Pinot Noir, slightly sweet. Now they are making world class Pinot Noir that rivals those of Burgundy. “This is really good!” -Dan Berger The use of oak is so careful that it's almost not there, which favors the fruit flavors. Pfeffingen has been making wine since 1622. Pfaltz is the German name of the Palatinate region in western Germany where a lot of German Pinot Noir comes from. 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. This wine is aged in a combination of smaller German and French oak barrels. Christian Adams raises the question that people often ask. What are the differences among barrels, where the wood is grown, and where the barrels are made? Christian explains that some wood comes from Romania or Germany. The differences include how much the wood is toasted and how big the barrels are. Smaller barrels make for more contact area with the wine.

This week on Wine Crush Podcast, we're spotlighting two very different yet equally captivating Oregon wine stories—Appassionata and Dagger Daisy Wine.Founded with a reverence for patience and craftsmanship, Appassionata is dedicated to the art of aging Pinot Noir and Riesling. With their stunning estate vineyard and elegant tasting room, they embody old-world sophistication rooted in Oregon soil—crafting wines meant to evolve, surprise, and delight over time.In contrast, Dagger Daisy bursts onto the scene with fresh energy and unbridled passion. Their focus is on creating vibrant, approachable, and eminently drinkable wines that capture the joy of sharing a bottle with friends. Bold, lively, and full of heart, they're quickly making their mark on the Willamette Valley.In this episode, we explore the stories, philosophies, and winemaking journeys behind both brands—one steeped in tradition and patience, the other thriving on innovation and energy. Together, they showcase the incredible range of Oregon's wine community.

Vinene i afsnittet er skænket af Mr. Ruby https://mr-ruby.dk/shop/frontpage.html   Smagekasse med de tre vine fra afsnittet her https://mr-ruby.dk/shop/smagekasse-riesling-fra-894p.html   Læs endnu mere om smagekassen og de glemte parceller her https://vinunderlup.dk/franz-josef-clotten-skatteraadmand-og-meget-mere/   …..….   Dagens afsnit bliver virkelig nørdet… Vi borer ned i den tyske vinhistorie i jagten på at inddele Mosel i parceller/Gewannes og enkeltmarker.   Vi smager selvfølgelig tre vine fra de glemte parceller, som udtrykker sig ret forskelligt.   Vi tager luppen frem og kigger på et gammel Mosel-kort tilbage fra 1868, hvor historien begynder med Herr Clotten, som får til opgave at kortlægge området.    Også året 1971 får en gennemgang, da året er definerende for hvordan man skal forstå klassfikationerne i dag.   Det skal dermed handle om Groslage, Einzellage, Grosse Lage, Erste Lage, Gewannes og Grosses Gewächs (GG). Bliver man forvirret? Ja da!   Det lykkedes at finde kortet fra 1868 online! Se det her: https://www.larscarlberg.com/wp-content/uploads/2014/09/Weinbaukarte-Mosel-1890-RB-Trier-11492AG-002.jpg   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374       Vi smager på     1) PIESPORTER GOLDTRÖPFCHEN HOHLWEID GG, LEHNERT-VEIT, MOSEL, 2024   https://mr-ruby.dk/shop/2024-piesporter-goldtropfchen-888p.html   2) TRITTENHEIMER APOTHEKE LORENZIUSBERG GG, CLÜSSERATH-EIFEL, MOSEL, 2019 https://mr-ruby.dk/shop/2019-trittenheimer-apotheke-884p.html   3) ÜRZIGER IN DER KRANKLEI, RIESLING, SPÄTLESE TROCKEN, KARL ERBES, MOSEL, 2023   https://mr-ruby.dk/shop/2023-urziger-in-891p.html

Jim Peterson, aka Texas Wine Pilot, was our 1st guest on the podcast and has returned to chat about his love for Riesling and the time he spent living in Germany. Jim teaches Ray and Dave how to pronounce words in German, Riesling rules in the German Wine classification, how to choose a bottle of Riesling, and so much more. Welcome back to the podcast, Jim!2021 Schloss Vollrads Estate Riesling Kabinett.2022 Dönnhoff Kreuznacher Kahlenberg Riesling Trocken.2019 J. J. Prüm Graacher Himmelreich Riesling Kabinett.2019 J. J. Prüm Wehlener Sonnenuhr Riesling Spätlese.

This interview is with Nicholas Caluori of Secus Wines. In this interview, Nicholas talks about his variety of experiences working wine harvests all around the world and how he started his own label.Nicholas shares about growing up in Kirkland, Washington, where his family owned an Italian restaurant. When he started working at the restaurant in the early 2000s, wine was starting to boom in the Pacific Northwest, and he had to know about wine in order to better serve guests.While originally he was more interested in beer, Nicholas and his mom took a course with the Court of Master Sommeliers to understand more about wine. Many of his friends in the area worked in wine, so he joined a harvest at Betz Family Winery in 2015. After that, he worked harvests in New Zealand, California, Chile, and finally Burgundy before coming back to Washington.Later in the interview, Nicholas talks about moving to Oregon as the wine scene seemed more “punk rock.” While working at Limited Addition, he started his own wine experiments that would later set the stage for his label. In 2024, he released his first vintage of Secus (which means “to the contrary”) Wines which included a Riesling and a Syrah.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on August 15, 2025.

In this episode of Five Questions on the Vint Wine Podcast, host Billy Galanko sits down with Erica Crawford, co-founder of the famed New Zealand brand Kim Crawford and now the driving force behind Loveblock Wines in Marlborough. Known for its certified organic vineyards and holistic farming philosophy, Loveblock Wines has become one of the country's most respected estate producers.Erica shares her perspective on:The vineyards and varietals at Loveblock Wines, from Sauvignon Blanc to Riesling and Pinot NoirWhy organic farming and sustainability are central to her winemaking visionInspirations she's drawn from regions like Napa's Quintessa, Northern France, and Australia's Eden ValleyMemorable vintages in New Zealand—including both challenging and standout yearsHer hopes for the future, especially her passion for showcasing New Zealand RieslingWhether you're a collector, sommelier, or simply a wine lover, Erica's insights reveal what makes Marlborough such a dynamic and inspiring region.

Kim Stare Wallace and Brian Pruett are our guests on California Wine Country with Dan Berger and Daedalus Howell. Brian is the winemaker at Dry Creek Vineyards and this is his first time on California Wine Country. Kim’s last time on the show was this episode of March 30, 2022. Dan begins by describing Chenin Blanc and how versatile it is in Europe. Dry Creek Valley is making a sparkling Chenin Blanc to celebrate their 50th anniversary. They love Cremant de Loire, and the Stare family have friends in Loire Valley, so it felt right to make one for the celebration. Brian had never made a sparkling wine before but it worked so well they will make it every year. Sparkling Chenin Blanc They only needed to harvest a couple of weeks earlier than the still wine harvest, in order to get lower sugars and higher acidity. It is actually 90% Chenin Blanc and 10% Cabernet Franc. Chenin Blanc of course also makes a great still wine. Dry Creek Vineyards has been bottling Chenin Blanc for many years. They always called it Dry Chenin Blanc. Her father, is the pioneering winemaker David Stare. He always thought it important to point out the difference between their Chenin Blanc and many others, that veer toward the sweet side. 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.  Dry Creek Valley has been bottling Bordeaux-style blended wines “since the get go.” They have made some that favor the Cabernet side, and others like this new one that favor Merlot. They know the vineyards they are using, and they are looking for the oak not to overshadow the fruit or the vineyard. They want the wines to be as complex as possible and support combining with food. Daedalus notices a balance between power and elegance. Kim tells about Dry Creek Vineyard’s decision to focus on Dry Creek Valley as a source for their Bordeaux program. They have all kinds of conditions that favor the growth of Bordeaux varieties. Brian also remembers the influence of the Pacific Ocean that cools us off at night.

How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? Mount Etna is a perpetual baby in terms of its vineyard soils; constant rejuvenation of the soil through ash and lava impacts the vine's health and the resulting grape characteristics. The lava flows are centuries old and vary widely. So, how would a producer choose one flow over another for planting? How does Mount Etna still have pre-phylloxera vines that are over 200 years old? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why did Ben find Fabio Costantino of Terra Costantino such a fascinating and emblematic person from Etna's wine community? What is the landscape of Mount Etna like, and what makes it unique and beautiful? How do producers on Etna choose which lava flow to plant on? What does it look like to grow grapes in a place as fertile as on Etna? How do Etna wines compare with other volcanic wines? Are field blends of different grape varieties still common in Etna's vineyards? How does Nerello Mascalese compare to Pinot Noir grapes? Why is Nerello Cappuccio mostly used in blends rather than as a single varietal wine? How does Carricante, Etna's signature white grape, develop the kerosene or petrol aroma often found in aged Riesling? What were some of the oldest vines Ben has seen on Mount Etna? How can you get the most out of a trip to Etna? Who would Ben love to share a bottle of wine with?   Key Takeaways How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? It's very, very fertile and you can plant just about anything. The vines are only part of that biodiversity. You can put a grafted vine selection, masala, cutting from your own vineyard into the earth. What it taps into will sort of define what that vine will be. We see 95% of the vines take because the soil is so fertile. Mount Etna's lava flows are centuries old and vary widely. How would a producer choose one flow over another for planting? Sometimes it's a simple budgetary decision or a farming decision, whether to take over an old vine vineyard or to buy something and replant new vines, whether you want to face the contours of the mountain, or if you want to ease into it with tractor or some sort of mechanized labor, not that many producers do much more than use a tractor in the vineyard, it's very difficult to use heavy machinery on it, and everybody harvests by hand. But certain contrada, certain lava flows, the age of the soil, the slope, east, north, south, they have different flavors. They have different spices, and it's all that lasagna layering of the mountain. It has its own style. How does Mount Etna still have pre-phylloxera vines that are over 200 years old? On Etna, we don't have a lot of clay. So we do have these very, very old vines. The soils need about 3% clay to incubate phylloxera over the winter. And so the soil isn't old enough to have that much clay in it. There's also the snow up at elevation, so it's just inhospitable to the louse. But the oldest vines that I've seen are either Nerello Mascalese or possibly Minnella. The trunks can get really, really big. They can get really long. They look like they're prehistoric.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/353.

Join hosts Jim Shannon and Todd Ritter on another episode of The Bourbon Road podcast, recorded live from the Corner Rick House in Frankfort, Kentucky. They are joined by a special returning guest and friend of the show, Diane Strong, for an exclusive preview of the highly anticipated 2025 Bourbon on the Banks Festival. Diane gives listeners the ultimate insider's guide to the festival, taking place on Saturday, October 4, 2025. She reveals this year's title sponsor is the local and historic Benson Valley Bourbon. Get ready for an unforgettable, free afterparty at the farmers' market, featuring a full bar, food, a cigar lounge, and an incredible musical lineup with local favorites Creek Water opening for headliner Noah Thompson, the 2022 winner of American Idol. Diane also details the full schedule of events leading up to the main festival, including a Thursday mixology class, the kickoff party at Whiskey Thief, the Friday VIP event celebrating Women in Bourbon, and a special bourbon pairing lesson, "The Stave is the Rage," with the world-renowned Peggy Noe Stevens. The highlight of the episode is a special tasting of four of the twelve exclusive single barrel selections that will be available for purchase at the festival. These unique barrels were hand-selected by the Bourbon on the Banks team and will be prominently marked by 7-foot flags at the distilleries' tents. The expressions tasted on the show include: Angel's Envy Port Finish Single Barrel Pick: The tasting kicks off with this crowd-pleasing pour. The hosts discover inviting notes of campfire, overripe berries, and dark vanilla on the nose. The palate is savory and rich, carrying over those ripe berry notes from the fortified wine finish, making it a perfect pairing for a fine cigar. Casey Jones Distillery Single Barrel Rye: This selection comes with a great story—the picking team was tied, so they let the distillery make the final choice on this fantastic rye. It's described as a "bourbon drinker's rye" that surprised the panel during the blind selection. It features a complex nose of tobacco, mint chocolate, and honey, with a palate that delivers notes of candied orange and caramel apple. Bespoken Spirits 12-Year Single Barrel: A truly unique offering, this 12-year-old Barton-sourced bourbon is finished in Riesling wine barrels. It immediately impresses with a rich, aged nose of mature oak and concentrated fruit. The hosts praise it as an "exceptional whiskey," with a massively concentrated flavor profile that makes it a perfect special-occasion nightcap. Short Barrel 8-Year Single Barrel Bourbon: The tasting concludes with this powerhouse, an 8-year-old bourbon distilled at the former OZ Tyler distillery (now Green River) and bottled at a staggering 135.7 proof. Despite the high proof, it offers a beautifully complex palate with notes of milk chocolate, chewy cherry, burnt caramel, nougat, and a hint of sandalwood. Tune in for incredible stories, detailed tasting notes, and your complete guide to one of Kentucky's premier bourbon festivals. For those who want to attend, Diane urges listeners to act fast, as tickets for many events are limited or already sold out. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

Peter Jakob Kühn made the wines at Weingut Peter Jakob Kühn in Germany's Rheingau region for many decades before retiring and passing the family winery on to his son Peter Bernhard Kühn.Peter Jakob, who was born in 1954, alludes to the constrained economic situation that existed in the German countryside following the Second World War. He recalls his grandfather, who had lived through two World Wars, and the relationship that his grandfather had with the rest of the family. Peter Jakob then describes meeting his wife and taking over the family winery in 1979 in the wake of his father's death. He recalls what steps he took to improve the quality of the wines and add to the size of the estate in the early days after assuming control. He contrasts his approach to the vineyards with the post-War emphasis on high yields that some of neighbors pursued. Peter Jakob speaks about a trip to Burgundy that served as an early inspiration. He also describes the setting and landscape of the area within the Rheingau where the winery is situated.Peter Jakob converted the estate to Biodynamic farming, and he describes the very personal reasons for that and other key decisions. As the quality of the wines improved, so did Peter Jakob's level of satisfaction with his own wines and their renown in the critical press. Peter Jakob describes how his mindset changed in response to both praise and some failure from others to understand the direction he was taking the wines. Specifically, he addresses the 1999 vintage for the winery and the malolactic conversion that took place in that year and others afterwards. He then talks about how a malolactic conversion changes the characteristics of a Riesling, and describes his vision for what a Riesling can be. Then he contrasts that vision for a Riesling with the stereotype of a racy, fruity German Riesling, which he was trying to avoid. Looking back from this vantage point, Peter Jakob describes the importance of his experimental phase in the early 2000s, as he tried different techniques in the winery. He also pinpoints his motivations for making those experiments and changes in the winery. He further discusses dry Germany Riesling and his thoughts on the topic, which are intertwined with a change in the climate as well as his personal experience. As the interview comes to a close, Peter Jakob talks about handing off the winery to his son Peter Bernhard and how he has experienced the change.This episode also features commentary from:Clemens Busch, Weingut Clemens BuschTomoko Kuriyama, ChanterêvesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kumi Arhin is doing something new in wine: he's bringing the flavors of his homeland in Ghana to American wine, offering a Riesling made with Lake Erie region grapes accented by Ghanaian ginger. His innovative Ofori Brothers Wine honors winemaking tradition but caters to members of the West African diaspora in the U.S., providing familiar flavors that speak of home. The name Ofori Brothers harkens back to his family's background in cocoa production in Ghana in the early twentieth century. The Ofori brothers were quire successful in that trade, and he wanted to honor them with this new project. Kumi recently won Crafted For Action's Crafted Fellows microgrant competition, and he has more unique wines planned (a rosé with hibiscus is on the horizon).In this interview, Kumi talks about how his family's legacy in cacao has impacted his current venture in wine, the significance of including a flavor ingredient from Ghana in a American wine and how that helps him reach new audiences, and the importance of storytelling along the way.You can learn more about Ofori Brothers Wine and order bottles here.Guest:Kumi Arhin is a Ghanaian-American entrepreneur, engineer, and founder of Ofori Brothers Wine, a brand that redefines premium wine through the bold, expressive flavors of Africa. Inspired by his family's legacy in Ghana's early cocoa trade, Kumi blends heritage with innovation to craft culturally rooted, sensorially distinct wines. His debut release, a ginger-infused Riesling, launched at the beginning of 2025, quickly sold out, and recently won the top prize at the Crafted for Action pitch competition.By day, Kumi works at the intersection of technology and culture as a Partner Engineer at YouTube Music. He previously founded a Y Combinator-backed edtech startup that reached over a million users globally. A Columbia University alum with a background in software engineering and product design, Kumi now channels his technical and entrepreneurial experience into building a wine label that connects diasporic legacy, flavor, and storytelling. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Matt Crafton took over the white wine program at Chateau Montelena in 2010, then became head winemaker in 2014. The rich history of the Chateau and the part it played in the "Judgement of Paris", cementing the New World's place on the wine map is discussed, but we went deeper in this conversation. Spend five minutes with Matt and you can tell why Bo Barrett put him in charge, with very little oversight. Matt understands the history of this iconic winery but is more focused on where they are going today. There is no tangible "style" of their wines, every vintage is an opportunity to create the best wine ever, always with an intention to age. Most consumers know them for the Chardonnay and Cab, but the Zinfandel and Riesling are a mainstay available only at the winery. There may even be some bubbles coming down the road, a celebration of 50 years is on the horizon, something deserving of a "pop". [Ep 380] @chmontelena