Podcasts about Sancerre

Many people find it confusing that wines from places like France, Italy, and Spain are often named for where they are from rather than the grapes they are made from. For example, did you know that white Sancerre is Sauvignon Blanc? Or that red Burgundy is Pinot Noir? Wait, what?!? And do you get livid when someone asks if you really meant Champagne or you were actually talking about sparkling wine? Trust us, we've been there, and we understand your pain! But, there are valid reasons why this happens, and we are here to help you make sense of it all. It has something to do with tradition, history, legislation, and, frankly, money. In this minisode, we spill the tea to help understand a little bit better.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

What makes a trip through France truly unforgettable? In this episode of the Join Us in France Travel Podcast, titled Memorable France - Exploring Historic and Scenic Locations, host Annie Sargent chats with Ken Ives about his 25-day journey through some of the country's most meaningful places. Ken is a thoughtful traveler from California who planned a route filled with both beauty and history. He shares what it was like to stand in the silence of Oradour-sur-Glane, see 29,000-year-old cave art in Pech Merle, and take in sweeping views of the Lot Valley. Along the way, he visited Poitiers, Sancerre, Rocamadour, the Camargue, and more. They talk about how to mix slow travel with big moments. Ken gives practical tips on hotels, restaurants, driving in rural France, and managing travel with limited mobility. He also shares some memorable meals, like gardiane de taureau in the Camargue and Crottin de Chavignol pasta in Sancerre. If you're searching for a deep, rewarding France itinerary with local flavor and historic depth, this episode is packed with ideas. It's perfect for listeners who want to go beyond the usual tourist circuit. Subscribe to Join Us in France on Apple Podcasts, Spotify, or your favorite app to discover new places, hear real stories, and plan smarter trips. Table of Contents for this Episode [00:00:15] Introduction — [00:00:31] Today on the podcast — [00:00:50] Podcast supporters — [00:01:20] The Magazine segment — [00:01:49] Welcome, Ken Ives — [00:02:37] Exploring Fontainebleau and Sancerre — [00:03:30] Journey through Poitiers and Oradour-sur-Glane — [00:05:17] Southern France Adventures — [00:06:23] Discovering Poitiers Battlefield — [00:09:10]  Nouaillé-Maupertuis town and abbey — [00:10:20] Dining Experiences in Poitiers — [00:16:08] Visiting Pech Merle Cave — [00:23:26] Exploring the Pech Merle Museum — [00:24:25] Touring the Pech Merle Cave — [00:26:14] Dating the Ancient Cave Paintings — [00:29:11] Accessibility and Ease of Visiting Pech Merle — [00:32:23] Discovering the Lot Valley and Surroundings — [00:36:41] Visiting the Camargue and Bird Sanctuary — [00:45:42] Culinary Delights of the Camargue — [00:48:31] Conclusion and Future Adventures — [00:49:39] Thank you Patrons — [00:51:00] Discount for podcast listeners — [00:52:18] Changes to French Toll Roads — [00:54:38] Next week on the podcast — [00:54:57] Copyright — More Episodes about Going Off the Beaten Track in France

SAMEDI 24 MAI 2025Vincent Creton - Cave de Sancerre (Val de Loire)La Cave de Sancerre, fondée en 1963, réunit des vignerons passionnés autour de 300 ha de vignes pour produire des cuvées de qualité. Engagée en agriculture biologique et certifiée HVE, elle utilise des pratiques innovantes pour respecter l'authenticité du terroir. Chaque année, plus de 1,8 million de bouteilles sont produites, soutenant les viticulteurs locaux.Nicolas Despagne - Vignobles Despagne-Rapin (Bordeaux)Le Domaine Maison Blanche, situé en Montagne Saint-Émilion, cultive 40 ha en Cabernet Franc et Merlot selon des pratiques biodynamiques et biologiques. Certifié Demeter depuis 2013, il privilégie des méthodes naturelles pour préserver la biodiversité et l'authenticité de ses vins. L'engagement du domaine repose sur un respect profond de l'environnement et du terroir.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

The Loire Valley's signature grapes define its wines: melon de Bourgogne (famous for Muscadet), Chenin Blanc (starring in Vouvray), Sauvignon Blanc (the magic in Sancerre), and Cabernet Franc (notable in Chinon). These varieties thrive in the region's diverse terroir of limestone, schist, and flinty clay soils — there's so much to explore!This Keynote will guide you in new directions in your own wine journey and help provide a framework for future wine exploration. For those new to Loire Valley wines, this virtual tasting may be a revelation and a game changer in the way you think about wine. For those familiar with the magic of Loire wines, you already know why we're having this conversation. It's essential wine education for both the newbie and the connoisseur. Santé!Wine list:Crémant de LoireMuscadetSancerreMenetou-SalonVouvrayRosé d'AnjouChinon Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

Afsnittet her er bragt af jer lyttere der støtter på https://10er.com/vinforbegyndere   Tusind tak for jeres støtte!   …………………   I dagens afsnit er vi på besøg hos kok Wassim Hallal på restaurant Frederikshøj i Aarhus. Vi smager på fire saucer, som Wassim har tilberedet samt tilhørende vin. Wassim og Jonas har også et par blindere med.      Vi smager på følgende saucer   - Hollandaise (med asparges)   - Bearnaise   - Au jus-sauce på vagtel og hyben - Fondbaseret sauce med grøn peper     Wassim deler ud af gode tips og råd til hvordan han laver sine saucer og hvilke tanker han har omkring vin og sauce-pairing.     Hvordan foretrækker Wassim smagsudtrykket i sine saucer, skal de være varme eller kolde og hvor meget betydning mener Wassim en sauce har for en ret?     Hvilke problemer kan saucer med æggelegering skabe, når man skal drikke vin til saucen og hvilken type vin passer måske bedst til denne type sauce?     Hvilke “grundsaucer” findes der og hvad skal man passe på med, når man laver fondbaserede saucer?     Hvordan har sauce-stilen ændret sig over de seneste år og hvad betyder det for vinen, der skal i glassene?     Hvilken betydning har vinens temperatur, når der skal laves pairing og hvad er de vigtigste elementer, når man skal vælge vin til sin sauce?           Vi smager på følgende vine   1) Henri Bourgeois, Sancerre d'Antan, 2020, sauvignon blanc til Hollandaise (med asparges)   2) Etolie, Domaine de Montbourge, 2016, Vin jaune   3) Meursault, "Les Meix Chavaux, chardonnay, 2021, Sébastian Magnien   4) Wassims blinder

durée : 00:04:12 - Le Zoom de France Inter - C'était il y a un mois : la remise des étoiles Michelin, le graal de la gastronomie. Cinquante-sept restaurants ont obtenu un premier macaron dans le Guide rouge. Parmi eux, le restaurant "La Pomme d'Or", à Sancerre (Cher), du chef Yann Tournier, 27 ans.

Remy Graillot n'est pas un vigneron comme les autres. Mais il n'est pas non plus un banquier ou un homme d'affaires comme les autres. Passionné d'histoire, de poésie mais aussi de rock, un jour Rémy Graillot s'est offert son rêve de gosse, le chateau de Lestang, au pied de la colline de Sancerre. Et il s'est lancé un formidable défi, faire de Lestang 1573 non seulement une marque, mais l'un des meilleurs blancs de Sancerre! Pari réussi! Ses deux cuvées sont déjà sur les plus grandes tables et les meilleurs bistrots de France et de Navarre!Alors son enfance à la ferme, ses premières boums, son grand-père maternel, Chateaubriand et Beaudelaire. Sans oublier ses années de banquiers, son goût pour l'immobilier et pour le mouvement et les rencontres, tout cela et bien plus encore c est à découvrir dans ce nouveau numéro de Tant qu'il y aura des hommes.Et vous allez voir, Rémy Graillot est un homme très attachant qui a su garder son âme d'enfant. J'espère que vous passerez un aussi joli moment que moi! Générique composé par Jean Thévenin.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Steve Jaxon and Dan Berger. Steve Jaxon talks about wine news with Dan Berger on California Wine Country today, since our expected guest was a last-minute scratch. Dan has brought a Tendu from Matthaisson in Napa Valley, made from Cortese grapes. It is a common wine in Piedmont, the province of north-western Italy, whose capital is Torino. American wine consumption is down in every category , except Sauvignon Blanc was the only one up in sales.  One reason is the influx of good Sauvignon Blanc wines from New Zealand. This caused the category to expand. There is the Sancerre, Pouilly-Fumé French styles, the California style and now the New Zealand style. From region to region the styles are all different. In the US, Sauvignon Blanc was up almost 4%, while everything else was down between 4 and 8 % in sales. Tasting rooms and wineries are closing. Discount pricing is rampant. Young people are drinking all kinds of other things, even hard seltzer or non-alcoholic products. Market Cycles in the Wine Industry Wine has been with us for thousands of years, so the industry has to wait for the cycle to turn, maybe a year or two. Sometimes wine news is old news. There was a downturn in 2009 and within 18 months the business was back. Dan says that the 2024 vintage is excellent. The 2024 white wines and Rosés are starting to show up in the stores now. Pedroncelli winery in Dry Creek Valley is a thriving winery. Montse Reese their winemaker has been on the show. Also Julie Pedroncelli was on this episode last January. They have owned their land for almost 100 years. Dan opens a Kerner which is Riesling crossed with Trollinger, a red grape. It is a white wine from the Alto-Adige region of north-eastern Italy. Wineries used to operate tasting rooms at a profit, but that has changed. A lot of wineries have closed that were all producing the same wines, Chardonnay and Cabernet. Julie Pedroncelli explained how a winery has to set itself apart somehow, which they have done. Michigan is producing great wine. Look for Chateau Grand Traverse, the old reliable.

Tonight we are testing the differences between a French Sancerre and a New Zealand Sauvignon Blanc.Sancerre is one of the most famous French white wine regions, and the top region for Sauvignon Blanc. According to the Oxford Companion to Wine, it has quadrupled its output during the past 50 years. It is known for its bright and complex wines, and for pairing with locally made goat cheeses. On the other side is the Wairau Valley, New Zealand. Sauvignon Blanc has made New Zealand famous for wine around the world. New Zealand is known for producing bright and fresh wines. Tonight, we are tasting a: 2023 Wairau River Sauvignon Blanc purchased from Costco for $11.99. The wine is produced in Marlborough, New Zealand. This wine scored an 85 from the Wine Enthusiast. They called it green and a touch underripe; with sulfuric, onion, lime, and passion fruit aromas. Tastes are better with tangy lime zest and a slightly chalky texture. Acids keep it fresh.2022 Domaine des Cotes Blanches Sancerre purchased from Costco for $23.99. Sancerre comes from the Loire Valley, France. I've read that Sancerre is Taylor Swift's favorite wine. The vineyard practices organic farming. They don't use pumps in the winery and rely on gravity systems exclusively. The name “Cotes Blanches” pays homage to the stony white soils gracing the slopes of Sancerre. It has a color of Pale yellow with notes of light flint, plum, peach, and citrus fruit. Round with a nice mineral finish. Pairs with light appetizers, grilled fish, poultry, and goat cheese.Next week, we will have a blind tasting, so the wines will be unknown. Join us to see if we can guess what we are drinking. We will also learn about the wines and their characteristics.

Tonight we are tasting another hybrid wine. Chambourcin is a French-American hybrid.According to the website Pinot Days https://www.pinotdays.com/chambourcin-complete-guide/ Chambourcin has zero foxy taste or aromas, grows well in hot and humid environments, medium tannins, and high acids. It says it is most similar to a Merlot or Cabernet Franc. It is most popular in Australia, Canada, and the central United States. Flavors of plum, black cherry, herbs, black pepper, chocolate, and some herbaceous notes.Normally is oak aged to tone down the acid and add complexity. Known for pairing with pizza and enchiladas.Tonight, we are tasting a: 2019 Stone Hill Chambourcin purchased at the Winery https://stonehillwinery.com/ for $20.00. It was a Governor's Cup Winner in Missouri. It is fermented on the skins and then aged for one year in French and American oak barrels. It has 13.2% alcohol and 0.2% residual sugar. It has earthy and herbal aromas with notes of dark fruit and chocolate. Fresh acidity and soft tannins. Pairs well with grilled meats, pastas in rich red sauces, and ripe cheeses such as Brie or Camembert.Next week we will have a challenge show and compare a Sancerre to a Sauvignon Blanc from New Zealand: 2023 Wairau River Sauvignon Blanc purchased from Costco for $11.99. Comes from Marlborough, New Zealand. 2022 Domaine des Cotes Blanches Sancerre purchased from Costco for $23.99. Sancerre comes from the Loire Valley, France. I've read that Sancerre is Taylor Swift's favorite wine.

Är det den vackraste platsen i Frankrike? Ja, om de tvistar framförallt fransmännen. Men bra vin kan de göra. Det blir allt från Sancerre, till Muscadet, till väldigt mycket om olika slott. Allt sånt om ingår när man ska ta upp en av jättarnas mest kända regioner. Dessutom: kul flodinfo! Nytt år, nya tag! Hoppas ni gillar. Hosted on Acast. See acast.com/privacy for more information.

Send us a textIn Episode #19, Dr. Kenny Friedman and Rabbi Yisroel Bernath have a wide-ranging conversation about wines they have recently enjoyed, lots of current events in the wine world, and drink two wines and discuss: the Dalton, Asufa, Grounded, Zuriman, 2023 and the Einat, Lonely Cat, Petit Verdot, 2020.Rabbi Bernath talks about two other wines he has had recently: Eola Hills, Pinot Noir, 2021 and Le Grand Secret, Sancerre, 2023. Kenny talks about the Camuna Winery in  Philadephia, orange wines including the GRW, Rkatsiteli, Qvevri Collection, Orange Wine, 2022, and the Shirah, Albarino, Orange, 2023.They discuss Feldstein Winery and new offerings from Avi Feldstein as well as the topic of wine pricing.But that's just the very basic premise of this new podcast, as Kenny and Rabbi touch on all sorts of topics, shooting from the hip and enjoying wine together as two friends.Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

Caviste et formateur installé à Sancerre, Raphaël Guillou dirige une vinothèque écoresponsable, où chaque cuvée est sélectionnée tous les sens en éveil. Dans cet exposé didactique, il définit avec pédagogie, bienveillance et humour les étapes du nez du vin permettant d'approfondir et d'apprécier une dégustation. Une conférence enregistrée lors de la Paris Perfume Week 2024 et animée par Guillaume Tesson.---- Podcasts by Nez, le rendez-vous audio de la culture olfactive - https://podcasts.bynez.com---Retrouvez tous nos podcasts sur les plates-formes habituelles (Spotify, Deezer, Amazon Music, Apple Podcasts, Youtube) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le festival Lumière pointait son joli museau en cette mi-octobre, je décidais donc d'enfiler un litron, des livres et un gentil micro dans la sacoche pour me rendre moi-même compte de cette dixième édition que laisse derrière lui le cinéaste Bertrand Tavernier. Un héritage qui s'accompagne cette année — sous le sapin de Noël — de ses Mémoires Interrompues. Je débarque donc chez RadioVino, la cave-radio animée par Thierry Poincin, créateur de ces ondes. En autant de secondes qu'il faut à un député européen pour signer un contrat de travail, je me retrouve devant le chardo de Romain Petiteau – domaine de la Tourlaudière – et le sourire d'un gourmand auditeur. Inquiet de mon sort quant à la possibilité de retrouver mon logement une fois les étoiles de sorties, il joint sa femme sur le champ, et annule sa soirée- quinoa / graines de tofu, lui priant d'embrasser gentiment les deux garçons sur le front, pendant que papa joue les Glou-opérators à renfort de Morgon ! C'est ainsi que Le Rendez-vous des Amis fit son entrée dans la grande anthologie des rades de secours – place St-Alexandre Lyon 5 – et que nous pûmes, benoitement, interviewer la clientèle dans ce qui apparut après coup (plusieurs même) un antre macroniste ! Salut amical à Françoise et Thomas Rudigoz. Réveil au chant du coq avec un Vincent Lindon venu terminer sa nuit par la présentation du Pépé le Moko de Julien Duvivier. Gabin solaire dans la casbah, et étude du Phoenix, anisette séfarade, pour rejoindre plus tard l'Institut Lumière, la rue du Premier Film, et une présentation de l'Ange Ivre de Kurosawa par Jean Ollé-Laprune, historien du cinéma et fondateur de Ciné+ Classic & FilmoTv. Cette course assoiffée de bons films ne pouvait trouver son apogée sans la rencontre, simple, amicale, de Giuseseppe Tornatore venu présenter Sono tutti bene (Ils vont tous bien - 1990) autrement révélé à tous les regards du monde comme l'auteur de Cinéma Paradiso ! C'est autour d'una bottiglia di vino rosso que je terminais le voyage, en compagnie de l'excellent Julien Gangand que je salue et remercie, à qui je dois la lecture de "Rimbaud le fils" de Pierre Michon. Si vous avez réussi à lire ces lignes jusqu'ici sans aller vous resservir de Sancerre au frigo, c'est peut-être que vous faites partie des plus fidèles. Aussi, et afin de pouvoir poursuivre cette grande exploration, je lance un Tipee. Pour la modique somme d'un café, d'une anisette, ou de la table N°3 chez Alain Passard, vous pouvez encourager ce podcast : https://fr.tipeee.com/la-soifotheque Et bon apéro à tutti ! Salutations amicales au ivre-opérator Patrice Fillat (qui depuis a démarré un Je dis que c'est permis sur ces ondes), au volubile Thomas Rudigoz, au taiseux Thierry Poincin, à Françoise du Rendez-vous des amis, au perspicace Julien Gangand, à l'amical Giuseppe Tornatore, à Vincent Lindon, charismatique, passionné, et aux chaleureuses RP du Festival Lumière.

This week, we speak with Harry Hertscheg, Executive Director of the Vancouver International Wine Festival, as tickets for the 2025 Festival go on sale November 13. The theme region is the West Coast U.S., with 50 wineries from California, Oregon, and Washington State in attendance. Justin Seidenfeld, Sr. Vice President of Winemaking & Winegrowing, Rodney Strong Vineyards in Sonoma County, California, joins us to discuss some of his top-tier reds and the differences between Sonoma and Napa Valley cabernet. From California, we head to the Loire Valley in France to talk with Isabelle Moreau, the Export Manager at Château de Sancerre. We discuss her iconic Sauvignon Blanc and the growing interest in Pinot Noir from Sancerre. And speaking of Sauvignon Blanc, then it's off to New Zealand with Villa Maria's Rod Hallam to talk about the reign of Sauvignon Blanc and the rise of Kiwi wines in the international wine world.

Cette semaine, Laurent Mariotte est entouré des chroniqueurs Oliviers Poels et Jean-Luc Petitrenaud. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Olivier Poels s'est régalé avec une salade de lentilles et mozzarella avec de la coriandre. Une belle idée pour l'automne ! Jean-Luc Petitrenaud quant à lui, a eu un coup de cœur pour le restaurant le Sancerre situé avenue Rapp à Paris. Et Laurent Mariotte nous parle d'un plat de côte à la chinoise.

Cette semaine, Laurent Mariotte est entouré des chroniqueurs Oliviers Poels et Jean-Luc Petitrenaud. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Olivier Poels s'est régalé avec une salade de lentilles et mozzarella avec de la coriandre. Une belle idée pour l'automne ! Jean-Luc Petitrenaud quant à lui, a eu un coup de cœur pour le restaurant le Sancerre situé avenue Rapp à Paris. Et Laurent Mariotte nous parle d'un plat de côte à la chinoise.

Have you ever considered visiting Bourges? In this episode of Join Us in France, titled "Exploring Bourges: A Hidden French Gem," Annie Sargent and Elyse Rivin take you on a deep dive into this lesser-known but fascinating town in central France. They discuss Bourges' rich medieval history, including its role during the Hundred Years' War, and explore two of its most iconic landmarks—the stunning Bourges Cathedral and the Palais Jacques Coeur. Get the podcast ad-free Annie shares her impressions from her recent trip, describing the town's charm and historical significance. Elyse adds rich context about Jean, Duke of Berry, who played a key role in Bourges' development during the Middle Ages. Together, they paint a vivid picture of the city's golden era and discuss why this off-the-beaten-path destination should be on your radar. Whether you're interested in French history, architecture, or simply looking for a unique travel experience, this episode has something for everyone. Join Annie and Elyse as they uncover the hidden gems of Bourges, from its cultural landmarks to its culinary specialties like pâté berrichon and Sancerre wine. Don't miss out—listen now to discover why Bourges is worth a visit! Table of Contents for this Episode Today on the podcast Podcast supporters The Magazine segment Bootcamp 2025 Annie and Elyse Exploring Bourges: First Impressions Historical Significance of Bourges The Printemps de Bourges Music Festival Bourges, location on the map of France The Hundred Years' War and Bourges Jean, Duke of Berry: Patron of Bourges Books of Hours What does the word “Bourgeois” mean? Jacques Coeur The Intrigue of Bourges and Jacques Coeur The Downfall of Jacques Coeur Escape and Exile Jacques Coeur dies Exploring Bourges: Landmarks and History The Bourges Cathedral Places to visit in Bourges Culinary Delights from Bourges Thank you Patrons Planning a trip to France? Tips for Americans visiting France Next week on the podcast Copyright More episodes about going off the beaten track in France

Des produits de saison et des conseils, Laurent Mariotte et ses bons vivants sont là pour la septième saison de La table des Bons vivants ! Une émission pour vous aider à bien manger et comprendre ce que vous mangez. Cette semaine, Laurent Mariotte est entouré des chroniqueurs Oliviers Poels et Jean-Luc Petitrenaud. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Olivier Poels s'est régalé avec une salade de lentilles et mozzarella avec de la coriandre. Une belle idée pour l'automne ! Jean- Luc Petitrenaud quant à lui, a eu un coup de cœur pour le restaurant le Sancerre situé avenue Rapp à Paris. Et Laurent Mariotte nous parle d'un plat de côte à la chinoise.Ce samedi à la table des bons vivants on s'intéresse au Pays basque et à sa culture culinaire d'exception ! La cuisine basque a franchi les frontières régionales avec sa convivialité, et son sens du partage : le marmitako, la morue à la biscayenne, l'axoa de veau, la piperade… Laissez-vous tenter ! Pour en parler, le journaliste et auteur Alain Gardinier est en studio. Il vient de sortir son dernier livre : "Dictionnaire amoureux du Pays basque", aux éditions Plon. Il arrive du Pays basque et n'a pas les mains vides : cidre, vin rouge, chocolats, anchois, mouchous sont sur la table pour le plus grand plaisir des bons vivants ! Olivier Poels offre une découverte des vignobles basques : Txakoli, Gorrondona, Irouléguy... Une véritable immersion dans les vignes. Comme dans chaque épisode, l'équipe de la table des bons vivants continue de jouer avec vous. Laurent Mariotte vous fait écouter un son en rapport avec la cuisine… à vous de le découvrir. Pour jouer avec nous, envoyez un SMS avec le mot “CUISINE” au 7 39 21 (3 x 0.75 € + coût du SMS).Comme chaque semaine, Laurent Mariotte reçoit un invité. Cette semaine, c'est la reporter de guerre Dorothée Olliéric, à l'occasion de la sortie de son livre : "Maman s'en va-t-en guerre: Ma vie de grand reporter" éditions Du Rocher. La journaliste se livre sur sa carrière, ses innombrables aventures et sur sa vie de famille. Ce samedi, c'est le chef Karim Haidar du Sama Bistrot qui est venu cuisiner pour Dorothée Olliéric ! Il a préparé une poêlée de bœuf et champignons à la mélasse de grenade et zaatar Une recette que vous pouvez retrouver sur Europe1.fr. Sur la dernière partie de l'émission, Laurent Mariotte passe l'invité sur le grill des Bons vivants. Cette semaine, c'est Dorothée Olliéric qui est autour de la table. Quel est le goût de votre enfance ? Quels sont les ingrédients que vous avez toujours dans votre frigo ? Ce sont quelques-unes des questions qui sont posées. Aujourd'hui, elle nous parle de ses souvenirs d'enfance et de son amour pour la Bretagne...

This is the third in the series of Grape Miniseries Refreshes to complete the trifecta of Cabernet Sauvignon and parents – Cabernet Franc and Sauvignon Blanc.   The short of it: Sauvignon blanc has character!! Love it or hate it, you know what you're getting when you have a wine made from this grape. Whether it be citrusy, acidic, and minerally from Loire, fruitier and sometimes oak aged from Bordeaux, or pungent, spicy, and grapefruit-noted from New Zealand, this grape makes and impact wherever it goes. Photo: Sauvignon Blanc. Credit: Austrian Wine   Grown in more than 30 countries, Sauvignon blanc is the 11th most planted wine grape in the world. (OIV, 2017). One third of Sauvignon blanc is in France, with New Zealand a close second.   As with every grape, Sauvignon blanc has its quirks, but the grape is all about purity, rather than winemaking magic. With specific soils and sites this grape's beauty shines through in its crystal-clear flavors. Sauvignon is appreciated for its simplicity, its ease of drinking and its versatility – the grape makes dry whites, oaky whites, simple whites, more complex ones, Sauternes and other botrytis affected wines. Whatever it's used it, it makes a mark with great acidity and strong flavor. In this show I cover: The origins and DNA of the grape Sauvignon Blanc in the vineyard Aromas and flavors Main Regions: France: Loire (Sancerre, Pouilly-Fumé), Bordeaux Spain, especially Rueda Italy: Piedmont, Friuli, Alto Adige Austria, especially Styria New Zealand!!! Synonymous with Sauvignon Blanc Chile South Africa United States: Especially California's North Coast -- Napa, Sonoma, and Washington I cover food pairings and serving temperatures too. 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  

This week, we begin with a visit to the Loire Valley, speaking with Château de Sancerre's Export Manager Isabelle Moreau; Carmen D'Onofrio, Owner of Stile Brands Wine Distributor in Vancouver visits us in-studio to talk about Piedmont and in a second segment, about wine consumption among Gen Z and Millennials; Jayton Paul, Wine Director for Published on Main talks about a special event featuring Krug Champagne at the restaurant and several years in, what it takes to be a Michelin-starred restaurant.

This is an encore presentation of a wonderful show I did with Serge Doré, importer of French wine (and American via Quebec…) and friend of the podcast, joins us to talk about the Loire Valley. It's especially relevant for those of you who are part of the Wine Access/WFNP wine club, as the "All Serge, all the time" shipment is heading your way soon!  Photo: Serge Doré. Credit: Wine For Normal People   Serge has been visiting the Loire since 1985 and has seen its evolution over the decades. He joins to give us the world of Loire from his perspective, humanize it with stories of producers he imports and some he has just met, and tell us what we can expect from this sometime confusing but wonderfully beautiful and diverse French wine region.   Serge's wines will are available in New England and New York, and on Wine Access! Some of his producers we mention are: Pascal et Alain Lorieux    Domaine Bourillon Dorléans “La Coulee d'Argent”   I love Serge! Having him on is such a pleasure and I hope you enjoy his insights as much as I do. Check out his site to see his selection of wines  

Welcome to the Alfalfa Podcast

This week Sam updates you on research protocol happenings for US dietary guidelines, an end to the strike in Ontario, a new red Alsace Grand Cru, Champagne yield restrictions, Vintage Wine Estates' bankruptcy, the potential sale of Gusbourne, hail and rain in Sancerre, a brazen wine fraud case, and new features of the Old Vine Registry. Read a transcript of this podcast at https://www.jancisrobinson.com/articles/us-dietary-guidelines-alcohol-update-new-red-alsace-grand-cru-champagne-challenges.

"The Diplomat” and “The Americans” star Keri Russell joins the show. Over salmon and a glass of Sancerre (over ice), Keri tells me about aging out of the “Mickey Mouse Club,” an iconic bathroom run-in at the Golden Globes, and what it's like to hang out with the Obamas. This episode was recorded at Cecconi's Dumbo in Brooklyn, NY. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a Text Message.In the highly anticipated Shavuos (or is it Shavuot?) White Wine Pick episode, Rabbi Yisroel Bernath and Dr. Kenny Friedman choose wines five price categories: Under $15, $15 to $25, $25-$35, $35-$45, and over $45. Rabbi Yisroel Bernath & Dr. Kenny Friedman in turn surprise and delight each other with their picks. They discuss the lack of appreciation for white wines, oak's influence on white wines, the proper serving temperature for whites, as well as when a white wine can age.Kenny's Picks:Recanati, Yasmin, White, 2023Goose Bay, Marlborough, Sauvignon Blanc, 2023Hagafen, Dry Riesling, 2023Binah, Blanc de Blanc, Sparkling Wine, 2021Carmel, Late Harvest, Single Vineyard, Gewürztraminer, 2019Yisroel's Picks:Elvi, Vina Encina, Blanco, 2022Snow Ridge, Cold Climate, Vidal Icewine, 2020Hajdu, Pinot Blanc, 2023Domaine Guillerault-Fargette, Sancerre, 2022Ya'acov Oryah, A Spark in Silence, Blanc de Blanc, 2017The hosts again mention that they appreciate feedback and questions and want to hear your picks in each price category.Support the Show.Email your questions and comments to kosherwinepodcast@gmail.com

Vinene i afsnittet er skænket af MENY VIN webshop https://shop.meny.dk/   Find en smagekasse med de 6 vine her: https://shop.meny.dk/produkter/sommerkassen-vin-for-begyndere-smagekasse Brug koden VFB10 og få 10% rabat på hele webshoppen. Pånær rabatundtagelser. Rabatkoden er gyldig til d. 1. september 2024.   Afsnittet er optaget live i Vorupør med et medsmagende publikum. https://www.facebook.com/menyvorupoe   …………..   I dette afsnit skal vi en sommeraften på terrassen med gode venner. Her skal der drikkes vin og vi smager og taler igennem seks vine, som er gode bud på en hel aften - fra man tager imod gæsterne, gennem snacks, forretter og hovedretter. Vi nørder ned i druesorter, områder, jordbund, smag og lugt.   Undervejs laver vi også et par små quizzer om vin og svarer på diverse spørgsmål.   Hvornår kan en vinplante egentlig betegnes som gammel og hvornår må man begynde at lave vin på den i Sancerre?   Hvad sker der, når man spiser mad som ikke matcher vinen og hvilken tommerfingerregel, kan man følge, når man skal parre mad og vin?   Der skal lyde en stor tak til Vorupør Camping for den varme modtagelse af Vin for begyndere og for luksuriøse overnatningsmuligheder. Det kan anbefales! https://www.vorupoercamping.dk/hytteferie/   Vi smager på   1) Prosecco, Treviso, Masottina, Glera, Brut   2) Sancerre, Domaine Des Cotes Blanches, Sauvignon Blanc, 2022   3) Cap D'Agde, Les Caves De Landiras, Désire de Rosé, 2022   4) Toscana, Le Difese Tenuta San Guido, Cabernet Sauvignon og Sangiovese, 2021   5) Mendoza, El Enemigo, Malbec, 2019   6) Ürziger Würzgarten, Markus Molitor Riesling, Spätlese, 2018   .....................   Køb vores bog "Vin for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/   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

For a little light relief in a heavy time, in this episode, we are talking about Jilly Cooper's Rivals and the many Shepherd's pies, Dover soles, and bottles of Sancerre that keep its glamourous (enormous) cast of characters fuelled for all that romping around in stables and meadows.Links and recipes from this chat will be sent to our wonderful subscribers shortly.Happy listening! Germaine and Sophie xThank you to our wonderful producer Kristy Reading for putting this, and every episode together so beautifully. We acknowledge that the land on which we work and live is the traditional land of the Wiradjuri Nation (Sophie) and the Gadigal of the Eora Nation (Germaine). We pay our respects to Elders past and present and extend that respect to all First Nations people. Get full access to Something to Eat and Something to Read at somethingtoeatandsomethingtoread.substack.com/subscribe

DIMANCHE 28 AVRIL 2024Cyril de Benoist - Domaine du Nozay (Val de Loire)Ayant appartenu à Marguerite de Bonnemain, maîtresse du Général Boulanger, le domaine est aujourd'hui la propriété de la famille de Benoist. Fondé en 1970 par le baron Philippe de Benoist et son épouse Marie-Hélène, le Domaine du Nozay est né de la volonté de créer un vignoble à Sancerre. Situé à proximité du village de Sainte Gemme en Sancerrois, le domaine viticole familial cultive 15 ha de vignes certifiées bio et biodynamie.Marjolaine de Coninck - Domaines de la famille Perrodo (Bordeaux)Directrice générale depuis 2010 des propriétés de la famille Perrodo, Marjolaine fait partie du cercle très fermé des femmes à la tête d'un domaine viticole. Depuis son arrivée, Marjolaine met son expertise et sa passion au service des vignobles de la famille Perrodo, avec la volonté de les réinventer, et de faire notamment de Marquis d'Alesme un fleuron de l'appellation Margaux.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Kirkland Signature Sancerre 2022-Sincerely Good SancerreI called Henri Bourgeois John in the Podcast.This Costco wine is excellent,It is $14.99 and it is a French Sauvignon Blanc!This is an elite Sauvignon Blanc at a bargain price.Sancerre can get much more expensive, but good is good.For more info check out https://cheapwinefinder.com/ and of course listen to the best value-priced wine podcast on the planet, no brag, just fact.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Join us as we review a trio of rosés with three incredibly special guests! This week, Aaron, Colin, and Joel are joined by their wonderful wives! These three lovely ladies have put together a blind tasting of rosé wines between $10 and $30, and it's up to the crew to rate and review each of them Wines Reviewed in this Episode A) Avaline Rosé, France B) 2022 Famille Bougrier, Rosé D' Anjou, 50%Gamay/50% Grolleau C) 2022 Domaine Salmon, Sancerre, Pinot Noir Rosé Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Instagram⁠⁠ ⁠⁠YouTube⁠⁠ ⁠⁠FaceBook⁠

Have you ever wondered which wine pairs best with your favourite guilty pleasure snack? Why are Cheetos and Twinkies great for learning about food and wine pairing? How can everyday foods encourage you to try wines you may have otherwise avoided? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was it like for Vanessa to introduce her non-drinking grandparents to wine in their 80s? How did wine culture inspire Vanessa to pursue a career in the industry? What did Vanessa discover about publishing after writing her first book? What was Vanessa's journey to starting her column in New York Magazine? How did Vanessa choose which food and wine pairings to include in Big Macs and Burgundy? What was the idea behind pairing wine with 100 different candies? Why did Vanessa choose Sancerre as the best wine to pair with Cheetos? How can you best pair licorice, twinkies, s'mores, and cronuts with wine? What was it about circus peanuts that inspired someone to try a new type of wine?   Key Takeaways I like the creative and fun way that Vanessa has explored the concept of high-low pairings, including which wines go with our favourite guilty pleasure snacks. She makes a great point that snacks like Cheetos and Twinkies are great for learning about food and wine pairing because they are simpler in flavour and texture, so it's easier to understand what will pair well with them. I liked her examples of how everyday foods encourage you to try wines you may have otherwise avoided. She talked about circus peanuts helped her discover orange Muscat for the first time.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Vanessa Price Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others.       To learn more, visit https://www.nataliemaclean.com/270.

On this episode we are onsite at Vin Santo Wine Shop & Bar in Houston Texas.  I'm joined by Ricardo  Guerrieri a sommelier and Owner of Vin Santo.  We have a conversation on the Loire Valley in France.  We discuss the wines this region is known for and then we dive a little deeper into what you can also get in the Loire Valley.Contact or Follow Rob:www.foodwinewhiskey.comrob@foodwinewhiskey.com@foodwhiskey on X@food_wine_whiskey on IGVin Santo Wine Shop and Barwww.vinsantowine.com@vinsantohtx on IG

If you're anything like me, a glass of wine at the end of a long day is a terrific way to relax and unwind. And whether your glass contains a deep, rich Cabernet, a crisp, floral Sancerre, or a dry, refreshing Pinot Grigio, they all share one thing in common, and that is – you guessed it – analytics! That's right! Just like a delicious charcuterie or cheese plate, analytics also pairs great with wine! From the grape all the way to the glass, analytics play an important role in the modern production of wine. Joining me to walk us through the wonderful world of wine analytics is Burak Kazaz, professor of supply chain management, and the executive director of the Brethen Institute  at Syracuse University.

The Mindset of Perseverance   There is a right and wrong way to pursuing a goal, that big achievement.   According to Price Pritchett, Perseverance can be killing your dream if you are being STUBBORN and not trying something different.   https://youtube.com/clip/UgkxXccX2Jt_6PMj9vtutLgiaCdo2CeUz30d?si=M1CUYsgXNnEIOA0T       https://youtube.com/clip/UgkxdK36QlhRjDOq4V90r1jUHoXdk8mYwoHN?si=EVPtGL7m2jdE7fWA https://youtu.be/nbmR4zGEUhU?si=uXqb6fdslAPHqnBW The first sign that we are not getting perseverance “down”, is that we have the same results repeatedly.   Meaning that we are sticking with the same old concepts of work harder instead of trying something DIFFERENT. For example I have a longtime friend who is a musician.  Listen to the story regarding his fifty year pursuit of the ONE HIT WONDER Richmond Nights, John Hudson. (Used by Permission) https://drive.google.com/file/d/106MuhtWP9RqyPolTVHV2PLqJpdPQAz56/view?usp=drive_link CONTACT JOHN HERE https://soundcloud.com/user-554914254/richmond-nights?utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Kundalini Yoga Fist of Anger - get rid of ANGER.  This kriya exercise gives you clarity so that you are on the right path to focus on your goals. https://youtu.be/ckO8aCA5HQw?feature=shared   Wine-French vintners making headway into South African wine production  Vineyards in France and South Africa. “The first main difference is the size of the farms – they are bigger in South Africa,” she says. “In Sancerre the average is 20 hectares of vineyard for an estate. Another difference would be that at Diemersdal all the vines are on one property, while in France the vines are usually in different villages. You have two hectares this way and one hectare the other way. Other than that, I would say the winemaking is the same, just not the same volume. I think SA winemakers are free to experiment on different grape varieties and blends because the Wine of Origin system is not as restrictive as the AOC's in France. France loves its rules and regulations.” And comparing Cape Sauvignon Blanc to Sancerre? “The difference comes first from the terroir and climate. Sancerre is in the centre of France so it's a continental climate (with cold winters and two months of hot summer) while in South Africa its more of an oceanic climate because of the proximity with the ocean. In Sancerre we have clay, silex and chalky-clay soils which makes very different type of wines, from fruity and light to mineral. In SA its more Sandstone, clay or shale, it will have an impact on the Sauvignon. The Cape Sauvignons are distinctive and superb.” Besides the wines, South Africa's culinary offerings also appealed to Alice's French gastronomy pedigree. “I was really spoilt living with Thys and his wife Ladine!” she says. “The best braais, Vincent Carême of Domaine Vincent Carême in the Loire Valley, brings his expertise and techniques from France to Swartland in this flagship bottling of which 2014 marks the second vintage. Vincent is passionate about Chenin Blanc, making several styles of the varietal, and he firmly believes that the  quality of the wine is determined in the vineyard. He's found his spiritual home in South Africa and is excited about the promise of Chenin Blanc here and all that it can do.     My Favorite Things John Hudson johnbhudson1989@gmail.com   FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURS My E created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp                    

Marius Tabordet, Verdigny, Centre-Loire Attention vous êtes sur le point de rencontrer un personnage attachant et surtout un scaré vigneron. Sur les bons conseils d'Isabelle Pangault, vigneronne au domaine de l'affût que vous pouvez retrouver dans notre 11ème épisode, nous avons eu le plaisir d'interroger Marius Tabordet. A la tête d'un domaine familial sur la commune de Verdigny, c'est un fin connaisseur des appellations Pouilly-Fumé et Sancerre. Alors qu'il se destinait à une autre activité, Marius clame aujourd'hui haut et fort son amour pour le métier de vigneron. Régalez-vous ! Nous avons plus que jamais besoin de vous pour grandir. Un commentaire ou une note sur votre appli de podcast, ⁠⁠⁠⁠⁠⁠⁠un don sur notre page Tipeee⁠⁠⁠⁠⁠⁠⁠, ça fait toujours plaisir et ça donne de l'énergie ! Réalisation : Romain Becker, Antoine Msika, Florian Nunez Mixage : Emmanuel Nappey Musique originale : Emmanuel Doré Graphismes : ⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠ Retrouvez aussi Le Bon Grain de l'Ivresse sur le ⁠⁠⁠⁠⁠⁠⁠web⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠ sur ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ et sur ⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠ On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon ! Le Bon Grain de l'Ivresse, le podcast les pieds dans les vignes.

As the wine director and partner of the Lettuce Entertain You restaurant group, Richard Hanauer oversees ~100 restaurants' wine programs. Seeing beverage sales grow from single digits to ~20% of sales, Richard discusses the role beverage plays in restaurants, sommeliers, the elements of good wine programs, and his newest wine country themed concept, Oakville Grill & Cellar. Detailed Show Notes: Lettuce Entertain You ("LEY")~100 restaurants in Chicago/IL, CA, NV, FL, TX, VA, DCPartitions of different culinary groupsBeverage impact on sales - can be 0% - 50% of salesFine dining and wine sales used to have a positive correlationMore casual concepts w/high-end beverage programs (e.g., luxury whiskey w/ casual BBQ)LEY - Wine was single digit of sales, now high teens-20% over the last 20 yearsThe volume of sales driven through by the glass ("BTG") programs (e.g., RPM Seafood sells 4-5x Pinot Grigio vs. Sancerre, which is 2x the price)Wine program drives return visits vs. initial visits - people come back for the person who recommended the bottleDefinition of a good wine programUsed to be verticals of great traditional producersNow, more about how the wine program fits into the restaurant (e.g., Piedmont wines w/ Piedmont food)Need good stemware; not great stemwareWines at the right temperature and match the menuRole of the SommelierOperations - wine binning/storage, ordering, tasting, building wine menusWhen not involved in wine, they should be "hospitalians," helping with everything elseBest somms build relationships with wineries (get access to unique wines) and guests (getting them into the right bottle, not the most expensive -> brings customers back)Average fine dining ratios - 24 tables, 1 somm per 12 tablesSomm turnoverPre-Covid - average tenure 18 monthsRe-training takes 6-12 monthsLEY - tries to retain employees, treats them well w/ 401k, benefits, opportunities to grow career w/in LEYRestaurant pricingRent is the most significant expense -> increases COGS for everything, including wineFood/cocktail ingredients are blended together, but wine is not, making pricing a more significant issueGoal - keep COGS down while holding price (sometimes achieved through relationship w/ wineries)Try to get less available wines - have less price transparencyMarkups lower on higher-end wines - standard markups would make the wines unsellableOakville Grill & Cellar - opened April 2023CA wine area themed restaurantNapa inspiration - "Never pretentious, never formal…very comfortable, pleasurable, elevated service & quality of food, rarely decor"The entire wine program is from CACellar Door - tasting studio w/in Oakville Grill6 person suitePartners w/ different winery every monthRe-creates the winery tasting list down to vintage and wine pricingGets training from the wineryGuests can sign up for winery, take home wine~500 guests/month capacity (4 seatings/night, 5 days/week)Winery requirements: right pricing (not low or high), interesting tasting list, pedigree, make sense w/Chicago's seasonality, open to all of CAAlso, BTG in Oakville Grill and usually on the wine list before and afterTrends for RestaurantsAuthenticity - e.g., Aglianico w/ Neapolitan pizzaWine getting more expensive -> The cost of building a cellar is higher, which leads to more focused wine lists Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Domaine Paul Cherrier, Verdigny, Sancerre Si je vous dis Paul ou Stéphane Cherrier, ça vous parle ? A vrai dire, cela ne nous parlait pas du tout avant d'arriver à Verdigny, petit village tout proche de Sancerre. C'est Jean-Dominique Vacheron qui nous a mis sur cette piste et le moins que l'on puisse dire est que nous n'oublierons pas notre rencontre avec Stéphane. Sous son air réservé, presque timide, c'est un vigneron qui en a sous la pédale et produit des vins époustouflants. Des exemples d'équilibre et de finesse, que ce soit en blanc ou en rouge. C'est un vrai bonheur de vous faire découvrir ce domaine et la personnalité attachante de Stéphane. Alors en route ! Nous avons plus que jamais besoin de vous pour grandir. Un commentaire ou une note sur votre appli de podcast, ⁠⁠⁠⁠⁠⁠un don sur notre page Tipeee⁠⁠⁠⁠⁠⁠, ça fait toujours plaisir et ça donne de l'énergie ! Réalisation : Romain Becker, Antoine Msika, Florian Nunez Mixage : Emmanuel Nappey Musique originale : Emmanuel Doré Graphismes : ⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠ Retrouvez aussi Le Bon Grain de l'Ivresse sur le ⁠⁠⁠⁠⁠⁠web⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ sur ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ et sur ⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠ On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon ! Le Bon Grain de l'Ivresse, le podcast les pieds dans les vignes.

Kevin knocked this episode title out of the park, for real. This is, as always for the first episode of a season,  a reminder of how dumb and silly we are without our gorgeous genius guests. Welcome to our Mediterranean Rosé season. Strangely enough, our first episode is about pink wine from the north. Just go with it - we wanted to chat about rosé without burning any of the vvvv special wines we got for the season. We are so excited to spend the rest of the summer on this.  Full list for season going up on Patreon. GIRD THYSELF //// LIST ////Stein, ‘Rosé Trocken,' 2022//Paul Prieur et Fils, Sancerre, ‘ Rosé Perpetual,' NV//Support the show

Grace Hood, wine educator and certified sommelier, and Robert Tas review the wine list at Cucina Urbana where they serve contemporary Italian cuisine with a focus on California seasonality and the bounty of local farms. Their wine program features 200+ labels from around the world, with an emphasis on Italian and California varietals and Grace peruses the wine list to find some hidden gems, including a white Bordeaux that has been described as “liquid gold” a fabulous Cremant, which equals Champagne if bubbles are on your mind, and a unique, pinot noir rose from Sancerre.   Wines reviewed include: 2020 Gruner Veltliner, Manni Nossing Winery,  Alto Adige 2017 Mayacamas, Mt. Veeder, Napa 2019 Grenache one from the Giovanni Montisci Vineyard, Sardinia For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Jean-Dominique Vacheron, Domaine Vacheron, Sancerre, Loire Aller hop, en route pour Sancerre, ses Terres blanches, son silex, son pinot noir et son sauvignon blanc mondialement reconnus. Premier arrêt dans ce magnifique village au domaine Vacheron, où Jean-Dominique nous accueille avec un large sourire. Après avoir déambulé avec lui au milieu des travaux du chai titanesque qu'ils sont en train de construire, nous nous dirigeons vers une petite salle, intime, aux murs couverts de bouteilles des plus beaux millésimes du domaine. C'est là que Jean-Dominique s'est ouvert à nous, avec ce sens du partage typique du sancerrois. Nous avons plus que jamais besoin de vous pour grandir. Un commentaire ou une note sur votre appli de podcast, ⁠⁠⁠⁠⁠un don sur notre page Tipeee⁠⁠⁠⁠⁠, ça fait toujours plaisir et ça donne de l'énergie ! Réalisation : Romain Becker, Antoine Msika, Florian Nunez Mixage : Emmanuel Nappey Musique originale : Emmanuel Doré Graphismes : ⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠ Retrouvez aussi Le Bon Grain de l'Ivresse sur le ⁠⁠⁠⁠⁠web⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠ sur ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ et sur ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠ On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon ! Le Bon Grain de l'Ivresse, le podcast les pieds dans les vignes.

Maria Valetta, wine educator, and certified sommelier, also known as Maria the Wine Blonde, and Robert Tas head to Vegas where they review the wine list at Vanderpump a Paris, one of the Vanderpump collection of restaurants belonging to reality  TV star Lisa Vanderpump and her husband Todd. The vibe here is classical Paris complete with an old Parisian courtyard, Art Nouveau decor, and crystal chandeliers. Elegant and romantic. They serve a French-inspired menu, and a short but sophisticated wine list that includes a selection of bubbles by-the-glass to kick off a fabulous evening. Maria finds the diamonds on the list and offers pairing suggestions to ensure a sublime wine and dine experience.  Wines reviewed include: 2020  Saget la Perrière Sancerre, Loire Valley 2019 Trimbach Riesling, Alsace, France 2012 The Château Montrose, “La Dame de Montrose,” France For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Dan and Julia discuss how to spot and deal with common summertime pests, including cabbage white butterflies, red spider mites and asparagus beetles. Julia gets stuck into salads, explaining how to grow a succession of lush leaves throughout the year. Dan recalls happy memories of Dame Edna Everage and her wonderful gladies, sharing tips on how to grow these fabulous flowers without all the stiffness and formality they've become known for.Julia's Favourite Salad Leaves:Lettuce 'Black Seeded Simpson'.Lettuce (Little Gem) ‘Delight'.Lettuce 'Cocarde' - very attractive arrowhead leaf green-tinged red. Good for spring, summer and autumn growing.Lettuce 'Salad Bowl' - both green and red, RHS recommended.Lettuce 'Lollo Rosso'.Lettuce 'Butterhead'.Lettuce 'Winter Density' - good for cooler months.Wild rocket - hardy and the best flavour.Dan's Favourite Gladioli:G. papilio ‘Ruby' - just delicious - the colour of crushed blackberries.G. communis subsp. byzantinus - Mediterranean but naturalised in the UK.G. murielae - the Abyssinian gladiolus - very late flowering and needs baking in a sunny spot, but the flowers are deliciously fragrant.G. ‘Sancerre' - pure white.G. ‘Shaka Zulu' - deep, deep purple.The ‘Flevo' varieties, such as G. 'Flevo Cool' and G. 'Flevo Laguna' are perfect for small gardens and growing in pots.Where you'll find us:Dan will be at Gilbert White's House in Selborne near Petersfield for their 30th Annual Unusual Plants Fair on June 17th and 18th , ready to supply visitors with any last-minute Father's Day Gifts. Alitex is hosting an open morning on 16th June 9 am - 4 pm, at Torberry Farm, near Petersfield. To book a visit, use this link. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the second bonus episode in our mini-series on food and drink. This week, Lilah demystifies wine with sommelier, winemaker and restaurateur André Hueston Mack at his restaurant in central Brooklyn. The wine world has been historically inaccessible, and over the past few decades it's become younger, trendier and even countercultural. André has been at the forefront of this change. He explains how different wines come into fashion, from Georgian wine to Beaujolais. Then, he and Lilah open two bottles to learn how to smell and taste. A wine can be dry or sweet, but can also taste like an old attic or an oyster by the sea!--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod and Lilah is on Instagram and Twitter @lilahrap.--------------Links:– Lilah and André were at André's seafood restaurant Kingfisher in Prospect Lefferts Gardens, Brooklyn– André's Bon Appétit YouTube show is called World of Wine. Here's an episode Lilah loves: https://youtu.be/2lsHvoxCqAI– The Beaujolais André and Lilah tasted was a Domaine Chapel Fleurie Charbonnieres 2020– The Sancerre was a Noël et Jean-Luc Raimbault Sancerre Blanc 2022 from the Loire Valley– André is on Instagram @andrehmack. His wine label is called Maison Noir -------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------This episode was produced by Zach St Louis. Mixing and sound design by Breen Turner and Sam Giovinco. Hosted on Acast. See acast.com/privacy for more information.

This week Liz and Meera discuss South Indian dishes from Aaha! Restaurant, a classically good fried fish sandwich at Yellowbelly, Jewish delicacies and delights from Deli Divine as well as two new restaurants in Clayton: Bar Moro and Bistro La Floraison. Aaha! Restaurant 150 Chesterfield Center, Chesterfield, 636.893.35866, aahastl.com Yellowbelly 4659 Lindell Blvd., St. Louis, 314.499.1509, yellowbellystl.com Deli Divine 5501 Delmar Blvd., St. Louis, 314.987.3354, bengelina.com/deli-divine Rockwell Beer Garden and Farmers Market 5300 Donovan Ave., St. Louis, 314.788.4849, rockwellbeer.com/francis-park-2/, tgfarmersmarket.com/markets/rockwell-beer-garden-market/ Bar Moro 7610 Wydown Blvd., Clayton, bengelina.com/bar-moro Bistro La Floraison 7637 Wydown Blvd., Clayton, 314.725.8880, bistrolafloraison.com Black Mountain Wine House 356 N. Boyle Ave., St. Louis, blkmtnstlwinehouse.com Clara B's Inside of LongStory Coffee 732 S. Illinois Street, Belleville, Ill., 618.975.7398, clarabs.com

Kathryn and Tug explore one of the most popular white wines: Sancerre. Kathryn talks about her trip there as well as the history of the region and what makes it special. All white wine from Sancerre is Sauvignon Blanc, one of the most popular varietals in the world! The coupe debriefs on their spring break trip to Colorado and ongoing sleep challenges with the kids. Tug shouts out an article from the New Yorker (he's slowly getting through his stack). Kathryn looks forward to an upcoming Earth Day Tasting at Esters. The Wine of the Week is the Alfonse Mellot ‘Satellite' Sancerre, France 2020.

It is our 5 year anniversary episode and we've returned to the field of our greatest triumph: Sancerre -- only, we're old now. Sorry. This is not the end, we have easily 1.5 more years of this in us. Patreon.com/disgorgeous  ////LIST////Thomas Labaille, Chavignol Sancerre,'Les Monts Damnés,' 2013////Support the show

This week we raise our glasses of Sancerre with our very own booty specialist Laine Bechtel! The fitness guru and personal trainer joins the show to talk about healthy living — body and mind, and how the two go hand-in-hand. Laine discusses everything from how to approach dieting and small changes that can make a big difference to her favorite recipes and the best fast food options to what it's like to working out with Kirbe and Lizzy! She also brings in the collection of products she's developed as part of her lifestyle program, The Luxe Wellness: https://theluxewellness.com/ You can watch the recording of this (and every) episode on our YouTube Channel! Be sure to subscribe and let us know what you think in the comments section. https://www.youtube.com/channel/UCcMl9ZJyWh_f_41rphPVCQg

Exploring current culinary topics with Stephen Ribustello: Eco-Green Kitchens Fenton, Cary Inflation Mexican Pizza Support our Sponsors: Adopt a Lemur Package at the JB Duke Hotel! Drink Joe Van Gogh Coffee! Learn about Bordeaux wine with Matt at Triangle Wine Company The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

These two neighboring towns are said to have the purest expression of Sauvignon Blanc. Let's get to know them and throw down a little history. See acast.com/privacy for privacy and opt-out information.