Podcasts about Sangiovese

On this week's episode of The Wine Makers, we speak to Vine Pair's Winemaker of the year Katy Wilson. Katy is a certified bad ass in the wine industry making wine for Anaba, Reeve, Bloodroot, and her own brand LaRue Wines. Katy grew up with agriculture in her blood, farming walnuts on her family’s farm. After double majoring in Wine & Viticulture and Agricultural Business at Cal Poly, San Luis Obispo, Katy got the winemaking bug traveling the world to make wines with some of the greats. Today we talk about all things carbonic maceration. Katy has been using carbonic maceration to make fresh delicious wines for her clients for years and advised our very own Danielle Langlois with her 2025 Gamay. Katy brought some really cool carbonically made Pinot, Grenache, and Sangiovese wines for us to try, some young, and spicy, and some fresh but subdued with a bit of age. Katy also brought some bottles from her personal label LaRue.  We tasted a coastal, mouth watering, acid-driven 2021 Chardonnay from H. Klopp Vineyards and an elegant and aromatically expressive 2023 Cabernet from Bedrock Vineyards. The Cabernet is from her Charlie LeRue series, a project with her Sommelier husband, David Meneses, and named for her daughter. Katy's wines are elegant and nuanced, expressing a sense of place.  If you have the opportunity to taste any of her wines, you won’t be disappointed. One of those opportunities will be at her yearly LaRue Summer BBQ, where you can taste through her current releases and some special library wines. Get the last few tickets for Katy's Larue Summer BBQ on 8/1 at the link below. https://www.laruewines.com/product/2026-larue-summer-bbq-at-the-farmhouse Find Katy's wines at https://www.laruewines.com, anabawines.com , https://www.reevewines.com and https://www.bloodrootwines.com .  Follow her on Instagram at @laruewines. And don’t miss The Ramble, a charity event put on by Bloodroot Wines happening tonight and  tomorrow 6/5-6/6. Tickets available at https://www.bloodrootramble.com

Italy is one of those places that feels instantly familiar the moment you arrive — and yet the more you learn about it, the more you realize how much you've been missing. In this episode, we sit down with Jessica Dupuy, James Beard Award-winning author and self-described outsider-turned-insider, to talk about her new book Italianity — a collection of essays and stories that captures what it actually means to drink Italian wine the Italian way. We get into the concept of Italianità, why the best way to plan your Italy trip is to start with the grape you love, and what Antica Bottega del Vino in Verona looks like at 9:30 in the morning when the locals still have the place to themselves. Pour yourself a glass of Franciacorta and let this one transport you. Featured Wine:  NV Le Marchesine Franciacorta Nitens Brut

Blood Oath is the signature series of Lux Row Distillers and has been around since 2015. We reviewed last years offering which was a blend of straight bourbons finished in tequila casks. For this new release, industry veteran, John Rempe chose to marry his love of Italian wine with bourbon. Pact No. 12 is a blend of 7-9-12 year old bourbons (different recipes) finished in Italian Montepulciano and Sangiovese wine casks. How do you pronounce those names? Don't ask us. We're just here to give you our honest take on this whiskey.--------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Häng med i ännu ett av Mats Ryds och Edward Bloms förtjusande poddsamtal, där samtalsämnena och diskussionsvändningarna är lika oförutsägbara som allmänbildande! Denna vecka målar Mats upp en parallell verklighet i vilken han skulle kunna besöka olika exklusiva herrskräddare runtom i Europa, medan Edward för in samtalet på ortopediska fotinlägg."Jupiters blod" (Sangiovese) och andra Chiantiviner samt sommarbålsfavoriten "Kalte Ente" (ja, kall anka) är några av de ädla drycker som avhandlas, och de båda gastronomerna talar om sina färska eskapader bland partiledare, silldiplomater, schnitzelkockar och champagneodlare. Mats kan förtälja senaste nytt från vingårdarna i Chablis och Champagne vad gäller påverkan av klimatologiska och biologiska förändringar, och har dessutom fått vara med om något som få fått uppleva: att dricka kvartssekelgammal och lagom jäst champagne direkt från flaskorna före deras ombuteljering.Frågan om hur och var man bör peta sina tänder får äntligen sitt svar, vilket även föranleder etikettexperten Edward att påminna om att etikettläran bör handla om att bättre det egna beteendet och inte om att försöka förändra andras ... samt om att man tyvärr inte kan lära gamla hundar, såsom pappor, att sitta. Podden passar på att även slå ett slag för tandpetare med mintsmak!Edward förklarar sedan hur hugade studenter ska göra för att bli mat- eller måltidshistoriker, exempelvis ta del av arkeologiska rön – och Mats å sin sida avslöjar sin insats för att förvilla framtida marinarkeologer genom att ha skapat en gigantisk kökkenmödding genom sin ostronkonsumtion vid Beckholmen i Stockholm.Vare sig du lyssnar på "Edward Bloms smörgåsbord" framför spisen, i öronlappsfåtöljen eller i ett förarsäte finns en prenumerantnivå för dig. Läs mer om att prenumerera på podden här: https://underproduktion.se/edwardblomssmorgasbordOch glöm inte att skicka frågor och feedback till redaktionen: podden@edwardblom.se (Frågor gällande prenumeration med mera till: support@underproduktion.se)

Check out more in depth show notes, pictures and links on this episode's webpage.Nikki sits down with Amy Bess Cook of Woman Owned Wineries and winemaker Kira Ballotta for an honest, emotional conversation about women in wine, hustle, and knowing when to let go.Links and How to Support:Everything mentioned in this episode is linked below. If you've been moved to put your money where your values are — and I hope you have — here's where to start:Woman Owned Wineries — Amy Bess has created a resources page for consumers who want to continue supporting women in wine now that the club is closing. Visit Amy Bess Cook's website to see her writing portfolio and work in the pressOlivia Brion Wines — Kira's Pinot Noir-centric brand celebrating trailblazing women from historyCantadora Wines — Kira's Rhône-focused brand featuring real women doing profound community workSollevato Wines — Nikki's wines, including the 2023 pink-label Grenache benefiting the V Foundation for Cancer ResearchGlup Glup— Amy Bess's Sip Spotlight $20 Spanish Grenache find, made for Barcelona Wine Bar and widely availableOther Links and Resources:Sollevato Wines: Nikki and Michael's first ever rosé — a single-barrel Grenache with a touch of Sangiovese is now available, as is their new exclusive wine club, Il Circolo.Their 2023 Petite Sirah (bold, inky, and great for BBQ season) is also coming this fall. Sign up for the mailing list at sollevatowines.com to be the first to know. use code PODLISTENER for 10% off all of Nikki's wines on sollevatowines.comOther resources and links: If you'd like to Support the Podcast, you can buy us a glass of wine! Please and Thank you!Follow Nikki on Instagram for more behind the scenes look at life in Wine CountryEnjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!

Of course you can chill red wine! But, not just any red wine, though. There are specific fruity and juicy red wines that are amazing when they are chilled, and one of the very best is Frappato. Frappato comes from Sicily, and for a long time it was used as a cheap blending grape. But no longer! Over the past several decades, winemakers in Sicily have been making beautiful, fun, food-friendly Frappato that are perfect for a picnic or summer cookout. And people in the know are really starting to pay attention. If you want to be counted among the cool kids, and you need to get out of your red wine rut, Frappato is a perfect answer. Frappato is often compared to Gamay and Pinot Noir, although its origins link it to the great Italian wine grape Sangiovese, the grape in Chianti and Brunello di Montalcino. Our take? Run, don't walk, to find yourself some Frappato, pop it in your fridge, and enjoy. Wines reviewed in this episode: 2022 Valle Dell'Acate Il Frappato Vittoria, 2024 Gurrieri FrappatoSend 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

In todays episode, we continue to honor Oregon Wine Month 2026 with Kim Voelz, K Voelz winemaker. Kim has had her hands in the wine industry for many years but K Voelz Wines is still quite young. These wines are outstanding! What a treat! If you can get your hands on any of these wines, we highly recommend it! #HappyFriday! #ItsWineTime! #Cheersing #PatiosAndDecks Please visit https://www.kvoelzwines.com for all of the new releases.Wines featured this episode:2025 K Voelz Wines Verdant Sauvignon Blanc ($25 at the winery) 2024 K Voelz Wines Hunter's Widow Pinot Gris ($30 at the winery)2025 K Voelz Wines Lebet Rosé ($28 at the winery)2025 K Voelz Wines Pink Noise Rosé of Sangiovese ($32 at the winery)2023 K Voelz Cabin Red Cabernet Sauvignon ($40 at the winery)A HUGE thanks to our sponsors: Rivaura and Eternal Wine!Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They are open Wednesday through Saturday! When you stop by, say 'hi' to Cooper! Visit https://rivaura.com for more information or simply call, 208 667-1019!Eternal Wine: Are you a Rhone Ranger or just really love Syrah? Then you need to check out Eternal Wine! Their focus is on single vineyard Rhone valley wines in Washington State. Also check out their Drink Washington State brand of approachable wines! Visit https://eternalwine.com for more information or simply call 509-240-6258. Eternal Wine: Drink Wine, Be Happy.*Check out The (Almost) Tragic Story of Carménère by Eternal Wine by visiting https://www.youtube.com/watch?v=ucKOK6oRKVsAnd of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to! The CDA Gourmet Wine Word of the Week - Anthocyanins These are the specific phenolic compounds (pigments) found in grape skins that give red and rosé wines their color.CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, just down the street from Pilgrim's Market, CDA Gourmet offers a diverse mix of flavor enhancing products as well as the tools to make it all happen. And there's exciting news! CDA Gourmet will be celebrating their 3-year anniversary on Saturday, June 13. There will be lively demonstrations and giveaways so you won't want to miss this! Visit https://www.cdagourmet.com for more information or call 208-551-2364. CDA Gourmet: Your kitchen elevatedMentions: J. Bookwalter, Matt Sparkman, David Hoffman, Social Media Marketing World, House of Blues Anaheim, Mike Rima, David Specter, Bells Up Winery, Jennifer Brummett.Some wines we've enjoyed this week: Louis Père Et Fils Chablis, Cinder Syrah, Zaca Mesa Z Cuvée, Rox Chardonnay and a Browne Bitner Estate Chardonnay.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2026 Wine Time Fridays - All Rights Reserve

Send us Fan MailBarbanera inBianco Sangiovese White 2024This is a Tuscan Sangiovese, from a family-owned winery started in 1938, that is produced like a White wine.The Sangiovese grapes are pressed and are immediately discarded, no skin contact.The skin is where the tannins and other chemicals are contained.So, this Sangiovese is not exactly a Rosé and isn't a Red wine.The lack of grape skin contact with the juice changes things,What it does not change is an excellent tasting White Sangiovese which is delicious.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Hoy te presento mi vino. Mis vinos, para ser exacto. Dos añadas de un Sangiovese que armamos junto al equipazo de Michelini i Mufatto y que, después de 6 años, finalmente ven la luz.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

You can read and see more about this episode on it's webpage HERE.Rosé has officially grown up. Once dismissed as cheap and sweet, today's pink wines are landing on fine dining menus, earning high scores from critics, and being taken as seriously as any red or white.In this episode, I'll break down how rosé is actually made (and how it's NOT), why the color doesn't always predict the flavor, and how to find the bottles that match your palate — plus a few of my personal favorites for you to try!Nikki's Favorite Rosé PicksGérard Bertrand's Provence rosé (France) — a blend of Grenache, Syrah, and Cinsault — lands around $20, sits on the drier side with bright acidity, and comes in around 13% ABV. It's a reliable, crowd-pleasing bottle.For something a little more unique, a Rosato di Nerello Mascalese from Sicily was highlighted as a 92-point Wine Enthusiast pick at just $24. Ingrid & Julia rosé from Tres Sabores in Rutherford, CA — a certified organic grower of Zinfandel and Petite Sirah blended — it's a local gem that defies expectations with its pale color and concentrated flavor.Coming Soon from Sollevato WinesNikki and Michael's first ever rosé — a single-barrel Grenache with a touch of Sangiovese — releasing late May 2026, with first access going to Il Circolo, the Sollevato wine club.Their 2023 Petite Sirah (bold, inky, and great for BBQ season) is also coming this fall. Sign up for the mailing list at sollevatowines.com to be the first to know. use code PODLISTENER for 10% off all of Nikki's wines on sollevatowines.comOther resources and links: If you'd like to Support the Podcast, you can buy us a glass of wine! Please and Thank you!Follow Nikki on Instagram for more behind the scenes look at life in Wine CountryEnjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Questions? Comments? Guest requests? nikki@sipwithnikki.com

In this episode of Eat Sleep Wine Repeat, Janina heads to Umbria, Italy's “green heart”, to explore one of the country's most underrated wine regions: Orvieto DOC. Joined by wine educator and ambassador Luisa Salussolia, this episode blends wine education, wine travel inspiration, and a deep dive into wine grapes that define the region. From volcanic soils and indigenous varieties like Grechetto and Procanico, to food pairings, tasting tips and travel advice, this is your guide to discovering Orvieto and expanding your understanding of Italian wine. If you're looking to learn about wine, discover new regions and plan your next wine trip, this episode is for you. 02:53 – Discovering Orvieto — why this underrated wine region deserves more attention. 04:19 – The Umbrian landscape — a perfect destination for wine travel with history, nature and value. 06:40 – Montefalco Sagrantino — one of Italy's boldest red wine grapes. 08:42 – Arnaldo Caprai and the wine that helped redefine this part of Italy. 09:38 – Link back to the Episode 254 on Sangiovese and Brunello di Montalcino. 11:11 – Becoming an Orvieto ambassador — combining wine education with real regional experience. 12:36 – Why Orvieto DOC stands out — terroir, indigenous wine grapes and quality-driven producers. 14:53 – Classico Superiore explained — what it means for quality and aging. 15:53 – Historic wineries and Etruscan cellars — where history meets modern winemaking. 17:56 – Grechetto explained — one of the key wine grapes shaping Orvieto wines. 19:42 – Procanico (Trebbiano Toscano) — freshness, acidity and structure in the blend. 21:28 – Understanding Trebbiano — why this family of wine grapes is so complex. 22:20 – Tasting Decugnano dei Barbi 'Mare Antico' Orvieto Classico Superiore 2023 — texture, salinity and mineral expression. Buy with Eurowines.co.uk £22.99 25:01 – Food pairings — truffles, wild boar and classic Umbrian dishes. 27:32 – Tenuta Le Velette, Lunato, Orvieto Classico Superiore 2024 — volcanic soils and a savoury wine style. 35:17 – Planning your trip — practical tips for wine travel in Orvieto. 36:56 – Visiting wineries — authentic experiences in one of Italy's hidden wine regions. 38:30 – Regenerative viticulture — an important topic in modern wine education. 41:30 – One key vineyard change — how no-till farming can impact wine quality. 42:23 – Tasting tips — how to learn about wine through a structured approach. 46:35 – Wine recommendations — discovering new regions and styles beyond the mainstream. 48:41 – Final Old Vine wine picks — Bodega Cerron, La Calera del Escaramujo Monastrell and Nuits-St Georges, Rue de Chaux, 1er Cru, Domaine Chicotot, Burgundy  

Precalentando para el viaje a Argentina y la presentación de mi vino... un Sangiovese que hace 6 años que venimos dándole forma junto a dos amigos.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

What do Sangiovese, Judas Iscariot, and the courage to reinvent yourself have in common? More than you'd think. Definitely more than I would have thought. I'm sitting down with Daniel Grace, the man behind Il Molino di Grace in Panzano, Tuscany, and his debut philosophical thriller In the Wake of Golgotha, for one of the most wide-ranging, soul-stirring conversations yet on Sip With Nikki.Learn more about the episode at sipwithnikki.com/podcast.Read, Sip, and Find Daniel

On this week's show, we continue reporting from the 47th annual Vancouver International Wine Festival, where we caught up with Mark Hopley, Winemaker at Hester Creek Estate Winery, to discuss his exciting new release, the 2022 Undici, a Super Tuscan blend made with 61% Sangiovese. The grapes were harvested from the Osoyoos East Bench vineyard, nicknamed Vineyard Eleven, which Hopley rates 11 out of 10. The name Undici, Italian for eleven, pays homage to the vineyard's rating. Kerri McNolty, Family Owner & Vice President of Burrowing Owl Estate Winery, talks to us about Burrowing Owl's history of consistency and quality. We also explore the many ways you can visit Burrowing Owl this summer, along with its sister property, Wild Goose Winery. Jean-Marc Enixon, Winemaker at Phantom Creek Estates, joins us with his 2020 Petite Cuvée and 2022 Estate Riesling, sharing insights into the viticulture and winemaking practices employed at the South Okanagan showpiece winery's various vineyards. Additionally, we chat with Mike Dowell, Owner of Liber Estates in Oliver, BC, and Gustav Allander, Winemaker and Vineyard Manager, about their new releases coming out this spring.

Send us Fan MailYou know that moment on a weekend away when you're standing in a local supermarket with bananas in one hand and a basket in the other, staring at a random wall of wine and thinking, “How am I meant to pick something good from this?” That's the problem we set out to solve with a simple challenge: we're heading to an Airbnb with mates, we each get $50, and we have to buy wine that delivers on both value and drinkability. No swapping bottles back onto the shelf, no overthinking, and yes, we absolutely forget to check whether the place has a corkscrew. We taste our way through supermarket sparkling wine (including a proper method traditional bottle), then get practical about what to look for when the shelves are slow-moving. Meg breaks down the hidden “lot number” clue that can tell you when sparkling was disgorged or bottled, and we talk honestly about how serving temperature can make a good pick feel even better. From there it's a tour of budget whites with real holiday utility: Clare Valley Riesling as a sharp, zesty safe bet, Pinot Grigio marketing that doesn't quite match the glass, and a $15 Soave that surprises us by being genuinely crowd-friendly. Then we push the budget to its limits with a litre bottle of Chardonnay and unpack why cheap Chardonnay can end up tasting sweet, overly tropical, or simply built to please the broadest possible palate. On reds, we land on a French Vin de France “mystery blend” that's far more drinkable than it has any right to be, before debating whether cheap Sangiovese is a smart gamble in Australia. If you want straightforward wine shopping tips, supermarket wine picks, and a few laughs for your next holiday, hit play. Subscribe, share it with a mate who always panics at the bottle shop, and leave us a review with your own best budget wine find.Winning Wines right here!https://bluepyrenees.com.au/collections/sparkling/products/2022-blue-pyrenees-vintage-bruthttps://winesellersdirect.com.au/products/pasqua-delle-venezie-soave-doc-2024-italyhttps://www.thewinecollective.com.au/products/2023-la-ptite-pierre-rouge?currency=AUD&variant=41800285782125&utm_source=google&utm_medium=cpc&utm_campaign=Google%20Shopping&stkn=848595b13a55&/?utm_source=google_ads&utm_medium=ppc&utm_campaign=TWC_PMax_Shopping_TWC_Warehouse_AU&utm_term=51045064&utm_content=warehouse&gad_source=1&gad_campaignid=21044783965&gbraid=0AAAAADv9ltxqmYF5cfpBqLRRnkpQV8YCL&gclid=Cj0KCQjwj47OBhCmARIsAF5wUEGYNHdfoOHP4yLI1yix-UONZZH9KqcE7HsPaKANW9Xa2oh1jyPBQIAaArjoEALw_wcBFollow us on instagram @winewithmegandmeland TikTok! @winewithmegmel

In this episode of the wine podcast, Janina dives into one of Italy's most prestigious and age-worthy wines: Brunello di Montalcino. Joined by Italian wine expert Ian D'Agata, this episode blends wine education with a deep exploration of wine regions, helping you learn about wine through the lens of Sangiovese. From wine grapes and clonal diversity to terroir, aging potential and tasting profiles, you'll discover what makes Brunello unique and how this iconic Tuscan wine compares to others made from the same grape. Plus, if you love wine travel, you'll hear about an immersive opportunity to study wine directly in Montalcino, tasting up to 100 wines with producers in the region. To find out more about joining The Ian D'Agata Wine Academy in Montalcino on 16th, 17th & 18th April 2026 click here. Or email Giulia Corino For those attending the Ian D'Agata Wine Academy, there will be a special guest speaker session led by Maddy Jimerson MS, Master Sommelier and Director of Casa Mia in Denver. With a strong connection to Alto Piemonte, where she regularly spends time, Maddy will be guiding an in-depth session focused on the wines of this fascinating region of Italy.   SHOWNOTES: 02:52 – Ian explains why wine education is so important, sharing how great teachers shaped his career and why helping people understand wine makes a real difference. 05:56 – Why most people stick to familiar wines - and how learning about lesser-known Italian grape varieties can completely change how you choose a bottle. 10:00 – Looking beyond Brunello and Barolo, Ian highlights powerful Italian red wine grapes like Aglianico that deserve more attention. 11:02 – Introduction to Ian's Wine Academy in Montalcino, where small groups taste up to 100 wines while learning directly in the region. 14:12 – Setting the scene in Tuscany: the rolling hills, vineyards and landscapes that make Montalcino one of the most beautiful wine regions in the world. 15:56 – Key differences between Montalcino and Chianti wine regions, and how climate and landscape shape completely different expressions of Sangiovese. 17:04 – Can you identify Sangiovese wines in a blind tasting? A breakdown of how blends, climate and structure influence the final wine style. 20:57 – The origin of the name “Brunello” and how a specific type of Sangiovese gave rise to this iconic wine. 24:42 – Exploring the complexity of Sangiovese: over 100 clones and how producers select and combine them to improve quality. 26:57 – What it means for a vine to be “virus-affected” and why this can sometimes lead to more concentrated, higher-quality wines. 29:11 – How to recognise Sangiovese in the glass: red fruit, acidity, tannins and the characteristic herbal and floral notes. 31:56 – The aging requirements of Brunello di Montalcino and why these wines can develop beautifully over decades. 34:32 – Castiglion del Bosco: a historic estate that has significantly increased its quality in recent years and plays a role in Ian's course. 35:49 – Rosso di Montalcino explained: a more accessible, earlier-drinking style that offers great value from the same region. 39:46 – The key soil types of Montalcino (galestro, alberese and more) and how they influence structure, minerality and mouthfeel. 41:11 – What the course experience looks like day-to-day, from tastings and classes to winery visits and shared meals. 42:09 – Moscadello di Montalcino: the lesser-known sweet wine of the region that still survives today. 44:54 – The range of wines tasted during the course, covering multiple Italian wine regions, styles and grape varieties. 47:49 – Who the course is designed for: both wine professionals and enthusiasts who want to deepen their wine knowledge. 50:46 – Course dates and availability, including upcoming sessions in April and November. 52:24 – How the course aligns with major wine events like Vinitaly, making it ideal for those already travelling in Italy. 53:27 – How to get more information and book your place on the course. Email Giulia Corino and more details on Ian D'Agata's website.  

This is one we've been wanting to do for a long time. We finally sit down with Mick Unti from Unti Vineyards and get into what makes his wines and his approach so different. Unti sits right in the middle of what most people think of as Zinfandel country, but that's not what you'll find in the glass. Mick has built the winery around Italian varieties like Vermentino and Sangiovese, and he talks about why those grapes work so well where he is and how they're farmed and made. You can tell pretty quickly this isn't just business for him, it's something he genuinely loves. We also get into music, vinyl, and everything else that comes up when the conversation gets comfortable. By the end of it, it felt less like an interview and more like hanging out. There's no wine club, the wines tend to sell out, and the mailing list is the way in. Trust us on that. We had a great time with this one and learned a lot along the way. [Ep 405] untivineyards.com thewinemakerspodcast.com

Hoy te cuento mi semana. Porque de diario íntimo se tratan estos viernes En Bragas... pero el de hoy está lindo, si hasta me animo a decirte el nombre del Sangiovese que me traigo entre manos y todo.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

The fifth largest region in Italy, Tuscany is renowned for its wines, notably its Sangiovese-based reds, including Chianti, Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano. Melanie and David explore a few wine production subzones close enough to Florence for either a day trip or an overnight, including DOCG Carmignano, DOCG Chianti Rufina, DOCG Chianti Classico, and DOC Valdarno di Sopra. They report on their findings from attending Anteprime Toscana in February 2026The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

Send a textPerched above the village of Radda in Chianti, this tiny 12-acre estate is carved into steep hillsides at 1,050–1,200 feet, surrounded by forest and bathed in southeastern light. Ancient vines—mostly Sangiovese planted in 1967—dig deep into galestro clay and fractured alberese stone, yielding wines of striking tension and lift. #ertadiradda#chianticlassico#chianticlassico_brunello_loverCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Time travel exists—and it comes in a bottle. In this solo deep dive, we're exploring everything you need to know about older wines, from what actually happens as wine ages to how to find, store, and serve bottles with serious age on them. Drawing from years of working with Press Restaurant's legendary cellar—one of the largest collections of Napa Valley wines dating back to the 1950s—we break down which wines are worth cellaring, what "good funk" really means, and why you don't need a million-dollar cellar to enjoy the magic of aged wine. Whether you're curious about that 2015 Rioja in your glass or wondering if your closet can double as wine storage, this episode answers your most-asked questions about drinking through time. Spoiler: sediment is your friend, and no, you don't have to finish the bottle in one sitting. Wine: 2015 El Centimo Real Rioja Unfiltered Podcast Wine Club⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 4 bottles per shipment hand selected by Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@wineaccessunfiltered⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Previous Episode Reference: "Corked and Uncorked" Episode with PJ Awe from Amorim Cork America (about cork and wine storage misconceptions) Wine Regions/Styles Discussed for Aging: Regions Known for Age-Worthy Wines: Napa Valley, California (Cabernet Sauvignon) Bordeaux, France Burgundy, France (Chardonnay, Pinot Noir) Rioja, Spain (Reserva, Gran Reserva) Barolo, Piedmont, Italy Brunello di Montalcino, Tuscany, Italy Champagne, France (can age 50-70+ years) Mosel, Germany (Riesling) Sauternes, France (sweet wines) Grapes That Age Well: Red: Cabernet Sauvignon, Nebbiolo, Sangiovese, Tempranillo White: Chardonnay, Riesling Sparkling: Champagne Grapes/Styles That Don't Age Well: Rosé (with rare exceptions) Sauvignon Blanc Pinot Grigio Albariño "Chillable reds" Wine Storage & Serving Tools Mentioned: Repour wine savers (wine preservation) Coravin (wine preservation system) VinSling Wine cradle (for serving bottles with sediment) Decanter Flashlight (for checking wine color/condition in bottle) Key Concepts Covered: Oxidation in wine aging (controlled vs. uncontrolled) Temperature control for wine storage (55°F ideal) Sediment formation and handling Decanting aged wines Color changes in aged wine (browning, brick-red hues) Primary vs. secondary vs. tertiary aromas/flavors Tannin and acidity's role in aging Cork storage myths (lying down vs. standing up) Vintage variation Learn more about your ad choices. Visit megaphone.fm/adchoices

Sophie Conte is the winemaker of Tregole Estate, located in the Chianti Classico region. She joins me today, to tell me about life in Tuscany and working with the fragrant, age worthy and sophisticated Sangiovese grape. https://www.tregole.com/index.php/en/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠ Follow Over a Glass ⁠⁠https://www.instagram.com/overtheglasspod⁠⁠  Host Shanteh Wale ⁠⁠https://www.instagram.com/shantehwale/?hl=en⁠⁠ Executive Producer Rob Locke ⁠⁠https://www.instagram.com/foodwinedine/⁠⁠ Executive Producer Anthony Huckstep ⁠⁠https://www.instagram.com/huckstergram/⁠⁠ LISTEN TO OUR OTHER FOOD PODCASTS ⁠⁠https://linktr.ee/DeepintheWeedsNetwork⁠⁠ Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

Sangiovese does not just reveal terroir. It reveals the winemaker. In Episode 86 of Read Between the Wines, Pierre Ferland sits down with Federico Cerelli, head winemaker at Castello di Gabbiano, one of Chianti Classico's most historic estates, to unpack what freshness, drinkability, and "modern classicism" really mean in Tuscany today. From Federico's first move at Gabbiano in 2011 (taste the past, then rebuild the future) to a masterclass on three distinct vineyard zones, you will hear how soil, wind, and microclimate shape Sangiovese into radically different personalities, from bold and structured to mineral and quietly elegant. They dive into oak without the theatre: fewer barriques, more large casks, and a rare local oak experiment that rewinds history without becoming nostalgic. Add climate chaos, the Chianti vs Chianti Classico misconception, and the "drink less, drink better" shift, and you have an episode built for wine lovers who want truth, not gloss. Chianti Classico. Tuscany. Sangiovese. No nonsense.   For more information about our Podcast, visit us on the web:https://readbetweenthewines.com Follow us on Instagram:https://www.instagram.com/betweenthewinesmedia Connect with us on LinkedIn:https://www.linkedin.com/company/read-between-the-wines  

Fondata nel 1988, la cantina Bissoni è oggi fra le realtà vitivinicole di riferimento della denominazione Romagna Sangiovese. Nato dalle uve coltivate nei vigneti in Bertinoro - in provincia di Forlì-Cesena - al calice regala un vino di notevole personalità ed eleganza, con esuberante ricchezza di profumi nei quali si riconosce, inequivocabilmente, il Sangiovese. Un grandissimo vino meritevole dei Cinque Diamanti DiWineTaste e il titolo di migliore vino per il mese di gennaio 2026.

Founded in 1988, the Bissoni winery is now one of the leading wineries in the Romagna Sangiovese denomination. Made from grapes grown in the Bertinoro vineyards - in the province of Forlì-Cesena - it delivers a wine of remarkable personality and elegance, with an exuberant richness of aromas that are unmistakably Sangiovese. A truly exceptional wine, deserving the DiWineTaste Five Diamonds award and the title of best wine for the month of January 2026.

I dagens afsnit kaster vi os ud i et eksperiment, som potentielt kan kaste masser af diskussion af sig. Det må det også godt, for det er en svær øvelse. Vi laver en rødvinsskala, hvor vi gennemgår udvalgte druesorter og rangerer dem efter struktur, frugt, syre, tannin, alkohol og tyngde på en skala fra de letteste druesorter til de druesorter, der giver vine med mest tyngde. Vores placering af druerne er lavet ud fra hvad "den styrende vinstil anno 2026" er på druen. Der er desuden en masse forbehold ift. druesorten. Herunder produktionsmetode, høsttidspunkt, vækstområde m.m. Vi tager udgangspunkt i Wine Follys liste, men laver vores egen rangering. Se Wine Follys liste her: https://media.winefolly.com/red-wine-boldness-chart-by-wine-folly.png   .........................   Vores liste: Lette druer (Light body) 1. Poulsard/Ploussard 2. Sciava (Trollinger) 3. Trosseau/Bastardo 4. Gamay 5. Pinot Noir 6. Barbera 7. Grenache/Garnacha 8. Corvina 9. Bobal     Druer med mellemtyngde (Medium body) 10. Cabernet Franc 11. Blaufränkisch 12. Mencia 13. Cinsault 14. Sangiovese 15. Nebbiolo 16. Carignan     Druer med mest tyngde (Full body) 17. Merlot 18. Carménère 19. Zinfandel/Primitivo 20. Tempranillo 21. Malbec 22. Syrah 23. Cabernet Sauvignon 24. Petite Sirah   ..................... 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

In this episode, Janina travels to Croatia, a country best known for its coastline, history and food - but still widely misunderstood when it comes to wine. She is joined by Miquel Hudin, American-Croatian wine writer and founder of the Vinologue book series, to explore Croatia's regions, indigenous grape varieties, travel tips, and the wines that best represent this diverse and historic wine country. From Dalmatia to Istria, coastal vineyards to continental regions, this is a deep yet accessible guide to Croatian wine for curious drinkers and travellers alike. A quick shout out to this episode's lovely sponsor Viavinum. I've got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.* Shownotes 01:50 Fun fact: Zinfandel is Croatian - the genetic link to Crljenak Kaštelanski. 02:25 Via Vinum Wine Tours and bespoke wine travel experiences. 03:48 What makes Croatian wines special - why they're worth exploring and travelling for. 05:12 Which region best represents Croatia today? 05:59 The impact of tourism on Dubrovnik and Dalmatia after Game of Thrones. 08:00 A three-day wine itinerary in Croatia - where to go and why. 10:00 The wine or region that first sparked Miquel's passion for wine. 11:49 Is Plavac Mali the most widely planted indigenous red grape? 13:12 Miquel's personal connection to Plavac Mali and its link to Zinfandel. 13:38 Plavac Mali explained - style, structure, alcohol and flavour profile. 15:41 Why Miquel chose to write the books he did – Dalmatia, Herzegovina and beyond. 18:38 Tasting Pošip – introducing the Stina project. 21:06 Janina's tasting notes on Pošip – texture, minerality and freshness. 22:22 What makes the Stina project unique - limestone, design and terroir focus. 23:46 Buying the wine in the UK - Stina Pošip (£29 at Strictly Wine). 25:30 The new era of Croatian winemaking after independence. 31:46 What to expect from entry-level vs premium Malvazija Istarska (Malvasia Istriana). 34:13 Comparing Pošip and Malvazija Istarska – savoury vs aromatic styles. 35:06 Teran explained – what should people expect from this red grape? 38:20 Teran described in simple terms – “Maybe if Malbec was crossed with Sangiovese?”. 40:26 How far back does winemaking in Croatia really go? 41:47 The most magical winery or vineyard experiences in Croatia. 44:22 How climate change is reshaping Croatian vineyards and regions. 46:36 One bottle to represent Croatian wine – Miquel's pick. 48:08 Other Croatian grape varieties worth knowing. 51:57 The standout wine of the last year. Visit Hudin's Top 100 2025. * VIAVINUM WINE TOURS: If you're dreaming of a wine-filled escape to Italy, I've got something special for you. Book a customized wine tour of more than 6 days / 5 nights through my trusted travel partners and use my code EATSLEEPWINE to unlock an exclusive discount: 5% off for private groups of 2 to 5 people 8% off for groups of 6 or more Right now, the full range of private tours isn't live on the website as they're being refreshed for the new season — but if you're ready to plan something unforgettable, this is the perfect time to design your own bespoke wine adventure.  

The book that Dan and Don agree is the best one on this subject. Don Chigazola has brought Colle Ciocco wines to taste and review with Dan Berger and Daedalus Howell on California Wine Country. Don’s company Chigazola Merchants imports selected small lots of Italian wines made by small family-owned wineries. He travels to Italy regularly to find wines and to meet everyone involved. Don Chigazola has been on California Wine Country several times, the last time was this episode on June 13, 2025, with wines from the Alto Adige region. They begin by tasting a very dry Trebbiano. It's a white wine popular in Italy but not widely known in this country. This Trebbiano is one of the wines Don has brought today, all from the same producer, which is one of his favorites, the Spacchetti family in Montefalco, Umbria. Their label is Colle Ciocco, which translates to “Choko Hill” in English. Don Chigazola founded Chigazola Merchants to travel in Italy looking for wines to import. They started importing from the Spacchetti family after he got to know them about four years ago. They only make about 5000 bottles per year. The wines that Don chooses for Chigazola Merchants are combinations of a variety and a region that are common in Italy but not well-known here. Don looks for those varieties that will surprise and delight his customers. Dan Berger remarks on a wine that was a 2022 Sancerre which is made with Sauvignon Blanc and it was sweet, not dry as he expected. Sweetness sells, apparently, according to Dan. Trebbiano Spoletino There are different clones of Trebbiano in this wine which make it unique. Trebbiano Spoletino is grown around the village of Spoleto in Umbria. Don describes it as very clean and dry, flavors of apricots, peaches, stone fruit. Dan notices good minerality that makes it go well with food. The only way to get a California Chardonnay to have any acidity at all is to chill it down. We all agree that's a cheap trick and beneath us. Don Chigazola has run Chigazola Merchants for about 13 years now. He has seen the shift in demand from Italian reds to white wines. So he began to favor white wines about six years ago. Now his portfolio of Italian white wines is very strong and unique among American retailers. Some of Chigazola Merchants' wine club members are local wine producers. They are eager to taste a wide range of production. A lot of his members have joined after they got to know the wines from their friends. Grechetto The next wine is a Grechetto, another Italian white grape grown around Orvieto and near the town of Todi. The Spacchetti family has blended a couple of clones of Grechetto with about 15% Viogner, which gives it a soft finish on the palette and “rounds the edges.” The third wine tasted today is a red blend, called Montefalco, which is 70% Sangiovese, 15% Sagrantino and 15% Merlot. Dan notices this difference: in California, we make wines that are big and rich and bold, for reasons “I don't wanna talk about,” ok fine. But he finds them tiresome. Contrast that with what these Italian wines accomplish. “It is not very ripe, only just ripe.” Sagrantino Then they have a Sagrantino from Montefalco. This is a 2019. Sagrantino was first a sacramental wine, and was made to be sweet. But it is now a dry wine because tastes have changed. Don explains that the Spacchetti family ages it for two years in barrels and then a minimum of five years in the bottle. With all that it still feels young. There are over 400 varieties of Italian wine, so Don says that nobody can claim to be an expert, there is too much to know.  But Dan Berger begs to differ and cites Ian D’Agata and his book, Native Wine Grapes of Italy. Dan admires the author as an expert because of his book. Don actually knows Ian and agrees about his level of knowledge. Don describes himself as a student of wine.

Why do people LOVE or HATE Chardonnay? It's the polarizing grape that tends to split the room...I'm leading 3 generations from ages 21-80 through a blind tasting featuring six different Chardonnays, ranging from $15 to $70 a bottle.You'll hear why Chardonnay can range from “yuck” to “yum” so easily, and explore the factors that contribute to its diverse flavor profiles. Whether you're a die-hard fan or a graduate of the school of ABC (Anything But Chardonnay), this episode promises some eye-opening insights and a lot of laughs with my family, as we navigate through the often misunderstood nuances of this often debated wine.Chardonnays Mentioned in the Episode:Joel Gott 2023 Unoaked Dreaming Tree 2022 CaliforniaMacon-Village by Louis Jadot 2023Rombauer 2022 CarnerosPride Mountain Vineyards- 2024 NapaThree Sticks 2024 Durell VineyardOther Links and Resources:Purchase our small-lot, sustainably grown, super delicious Sollevato 2023 Grenache and 2022 Sangiovese! Super-versatile wines for your table all year round! (Use the code PODLISTENER for 10% off Nikki and Michael's Sollevato Wines!)Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!Enjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Questions, suggestions and guest requests? nikki@sipwithnikki.com

Etna Rosso is sometimes referred to as the “Burgundy of the Mediterranean” and for good reason. This wine, made on the slopes of Mt. Etna in Sicily from the grape Nerello Mascalese, is a serious gastronomic wine, loved by sommeliers and wine nerds for its complexity, depth, acidity, and firm tannic structure. While it is not quite at the level of demand as Barolo, Brunello, or Aglianico, just give it some time. Nerello Mascalese is an up-and-coming grape whose parentage includes Sangiovese - that's right, the same grape in Brunello and Chianti - and it makes powerful wines that have a lot of aging potential. In fact, we thought both of the wines we tasted and reviewed in this episode could age for a while before they are truly at their prime, and need some good decanting to really open-up. Plus, if you are a White Lotus fan and remember the season where they were in Sicily, in one of the episodes they went to a winery and drank Etna Rosso and Etna Bianco (which just happens to be the subject of our episode next week!). Wines reviewed in this episode: 2021 Masseria Setteporte Etna Rosso, 2019 Nicosia Etna Rosso Lenza di MuntiSend 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

Back by popular demand... Dr. Hoby Wedler is my dear friend and sensory export who was born without sight. With his PhD in organic chemistry, he inspires people to experience the life at it fullest, especially when it comes to food, wine and the smells and sounds of the world around us!Listen as Hoby and his partner Justin, my partner Michael and I all gather around the Holiday table and talk about:The exciting new projects we've all been up to since we last saw each other!Hoby and Justin's first impression of our new Sollevato Grenache, including its unique flavor profile and pairing possibilitiesThe resilience of our Coffey Park neighborhood post-wildfires, and a new tradition for all of our neighbors to enjoyThe challenges of pairing wine with spicy foodHoby's got a new project and you'll want to be in the knowHoby's Haiku:Fresh and pure. Is itsilky, supple, smooth, delightful.It makes us all happy.Episode Links:Check out Hoby's special curated box, Sweet and Savory Autumn Bounty Here Use the code WILDTHINGS10 for 10% off your orderFollow Dr Hoby on Instagram Purchase our small-lot, sustainably grown, super delicious Sollevato 2023 Grenache and 2022 Sangiovese! Super-versatile wines for your table all year round! (Use the code PODLISTENER for 10% off Nikki and Michael's Sollevato Wines!)Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!Enjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Questions, suggestions and guest requests? nikki@sipwithnikki.com

Are you drinking Grenache? Here's why you should be. And why our newest release is extra-special! The emotional moment of sending off our first Grenache bottles is truly unforgettable, marking years of hard work and dedication. Our new Grenache represents not just a wine but a legacy we're excited to share with you all. This wine's release is tied to the cause of cancer research, making every bottle purchased a step towards making a difference. Grenache is a versatile wine that pairs beautifully with various foods, making it a must-try for any dinner table. We (sustainably) packed each order ourselves, wrapping them in love and care, which adds a personal touch to every shipment. Our partnership with the V Foundation allows us to give back while enjoying a glass of wine, making it a heartfelt experience. Other Links and Discount Codes:Purchase our small-lot, sustainably grown, super delicious Sollevato 2023 Grenache and 2022 Sangiovese! Super-versatile wines for your table all year round! (Use the code PODLISTENER for 10% off Nikki and Michael's Sollevato Wines!)Try one of our favorite rosé of Grenaches from Terratorium WinesFollow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!Enjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more! You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Questions, suggestions and guest requests? nikki@sipwithnikki.com

Send us a textIn this episode, Lady Petra and SafferMaster review the movie “Milk” over a couple bottles of Rosé (2019 Barnard Griffin Rose of Sangiovese & 2018 Chateau Ste. Michelle Rose').The Kinky cocktail Hour is brought to you by Motorbunny, the best saddle style vibrator on the market today. Save $40 on your Motorbunny purchase with the code LADYPETRAPLAYGROUND at Motorbunny.com You can order the TechRing, "Where health meets pleasure" at http://myfirmtech.com using the code "KINKY" to save 15%. Put a ring on it!Support the showHard Married: A Guide to Building Lasting Love by Unlocking the Secrets of Deep Intimacy. Get your copy of this new book by Saffer here: https://tinyurl.com/Hard-Married Visit Hardmarried.net Listen on Podurama https://podurama.com

In this festive episode, Janina sits down with Duncan Gammie, founder of The Wee Vinoteca, to build the ultimate Christmas Wine Box. Together they explore pairings for classic holiday dishes, taste through six standout bottles, and unpack why English fizz, Greek Assyrtiko and South African Chenin Blanc belong at your Christmas table this year. Shownotes [01:37] The Christmas Pairing Game begins - smoked salmon, prawn cocktail, Stilton, roast turkey, roast beef, nut roast, mince pies, sticky toffee pudding and panettone - what are the perfect wine pairings?  [21:45] Duncan shares his background, how The Wee Vinoteca started, which recently won Wine Club of the Year from IWC. [24:26] Introducing the Christmas Wine Box - six wines designed to cover the entire holiday table with versatility and balance. [24:48] Black Chalk Classic Cuvée – English Sparkling Wine (Hampshire, UK) Duncan explains chalk soils, vintage differences, and why English sparkling has become a staple for holiday starters, seafood and celebrations. [29:04] Visiting English vineyards - where to go.  [31:35] Muses Estates, Assyrtiko (mainland Greece) A structured, saline white that handles seafood, richer starters and vegetable dishes. Duncan compares mainland Assyrtiko with Santorini, discussing old vines, wild ferments and gastronomy pairings. [37:45] The conversation widens to Greek grapes and styles – Assyrtiko, Xinomavro, Savatiano, Roditis and today's fresher, high-quality Retsina – with advice on discovering them by the glass or in tastings. [39:20] Brookdale, Old Vine Chenin Blanc (Paarl, South Africa) Why Chenin shines at Christmas: texture, generosity, acidity and ageing potential. References to producers like Lismore and stylistic comparisons to white Burgundy. [43:40] Roccafiore, Sangiovese (Umbria, Italy) Fresh Italian red ideal for antipasti, turkey and Boxing Day dishes. Duncan highlights its balance and easy versatility and contrasts Sangiovese from this inland region with Chianti and explaining how Umbrian Sangiovese offers softer tannins and great value. And discussing Sagrantino grape. [47:51] Hey Diddle, Malbec/Cabernet Sauvignon (Claire Valley, Australia) Discussing the Claire Valley, and what is happening in this region, alongside practical tips on opening bottles sealed with wax. [51:54] Diatominist, Pedro Ximénez (Jerez, Spain) Explaining how PX sits within the broader (and sometimes confusing) Sherry styles and why this luscious, nutty, treacle-like dessert wine blows people's minds at Christmas fairs. [57:17] Duncan and Janina note that PX is usually perfect in small pours, talk about visiting Montilla-Moriles near Córdoba, and tempt listeners with the idea of tapas-hopping through a city that boasts four UNESCO World Heritage Sites. [57:46] Asked which wine he always opens at Christmas that isn't necessarily in the box, Duncan admits it's English fizz – a sparkling wine he and his wife love and a non-negotiable part of their celebrations. [58:26] To visit The Wee Vinoteca, visit their site HERE and you can purchase The Staff Christmas Picks Case CLICK HERE.  

Our first episode back around the Christmas tree.  Millie Bobby Brown is a British actor known for her role in the Netflix series Stranger Things. As the show begins its final season, we are joined by the star, who first appeared as her character Eleven back in 2016. The show is a certified cultural phenomenon, streamed by millions and making Millie a household name across the world. She currently lives on a farm in Georgia with her husband Jake Bongiovi (son of Jon Bon Jovi) and their many, many animals.  We've never had a guest want to sit so quickly at the Dish table. Millie is a huge fan of the show, reflected in her carefully considered and curated list of likes. Angela is drawn to serving penne alla vodka, a dish which ties in with Millie's first date with Jake, all preceded by a Shirley Temple and a bowl of raw carrots. The pasta is paired with a glass of Castello Colle Massari Montecucco Rosso Riserva, made from Sangiovese, Ciliegiolo and Cabernet Sauvignon grapes.  We chat through a number of divisive food topics with Millie, including olives, quinoa, birthday cake and food photography, alongside reliving her incredible first dance at her wedding. There's time to reflect on the beginnings and endings of Stranger Things, squeeze in a seasonal quiz all about festive movies and explore the thought process behind naming animals.  Christmas is go!  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

Thanksgiving sets the stage, but the wine drives the mood. This episode follows the shift from classic family dinner to Friendsgiving energy and asks a simple question. What bottle actually earns its spot on the table?The hosts spotlight Castello de Titignano Turlo, a blend of Sangiovese, Cabernet Sauvignon, and Merlot from Umbria. They break down why this lesser talked about region delivers steady quality, thanks to its stable climate and the surprising role of man made structures in shaping vineyard conditions. The wine opens up with air. Flavors stretch and settle. Structure softens. Each sip tells a clearer story.They focus on what matters most. Value. Approachability. Pairing power. This bottle works for seasoned drinkers and casual guests alike. It supports the meal without stealing the spotlight. The takeaway stays practical. Choose wines that breathe well, pair easily, and keep the table happy.What kind of bottle earns repeat invites to your holiday table?Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠https://stopwastingyourwine.com/Learn More about Castello de Titignano https://www.titignano.it/en/Wine Spec Sheet https://www.kobrandwineandspirits.com/product/tenuta_di_salviano_turlo_lago_di_corbara_doc/Chapters00:00 - Intro 04:24 - Exploring the Castello de Titignano Turlo07:20 - Understanding Super Umbrian Wines14:37 - The Unique Characteristics of Umbria17:22 - Exploring Italian Wine Regions18:17 - The Impact of Man-Made Structures on Terroir20:49 - Wine Reviews and Personal Insights27:10 - The Secret Life of Wine Game28:47 - Creative Wine Personifications30:23 - Decadent Indulgences and Wine Pairings30:49 - Final Thoughts on the Wine31:29 - Outro

The Time Riders: Part 16 To further the science. Based on a post by BiscuitHammer, in 16 parts. Listen to the Podcast at Explicit Novels. There was a knock at the door and Valentina came in, pushing a silver cart in front of herself. "Thought it might be time for refreshments," she chirped, her cheerful brown eyes not at all fazed by the scene in front of her. She looked at Becky. "I figured you might find some electrolytes handy, so I have green smoothies, strawberry-banana smoothies, coconut water, and OJ. That should fit the bill, right?" "Thank you so much, Val," Becky said, not at all bothered by being naked in front of this girl. Clearly it wasn't out of the ordinary, so she didn't care. Not to mention she'd referred to Mike and Karen as 'Master' and 'Mistress', so there was more to her employment than met the eye. Nanu was staring at Val's outfit again, making Val giggle. She left the cart and approached the tiny Egyptian girl now, smiling. "Watch this, Nanu," she said before pulling her arms into her chest and doing on spin, her short skirt flaring out and twirling around her, revealing her tiny black panties. Nanu clapped excitedly, her eyes wide with delight. "Great, now she'll want to own one of those outfits," Becky sighed, shaking her head. "I'm sorry for the fib I'm about to tell about you, Val." She looked at Nanu. "It's a pretty outfit, yes, but it's a slave's outfit, darling." The Egyptian girl blinked. "She is a slave?" "Can't you see the collar she's wearing?" Becky pointed out, indicating Val's black lace choker, with the glittering white stone on the front. "She; is a slave to the gods?" Nanu murmured, lapsing into thought about that before looking back at Becky. "Well, that doesn't sound so bad, does it? We should become their slaves." Karen broke down giggling, hiding her face in her husband's massive arm and kicking her feet cutely. Mike just smirked while Becky sighed and rolled her eyes. Valentina had no idea what had just been said, but based on her employers' reactions, whatever it was hadn't panned out as Becky intended. She decided to make herself scarce. "scuse me, servant stuff to do," she chimed, doing a curtsy before leaving and closing the door behind her. Nanu sat up, straddling Mike's waist and trying to figure out why the goddess was laughing. "Really?" Becky groused, giving Nanu a sour look. "I rescue you from slavery, and you decide to volunteer for it because it's these two?" "Do you blame me?" Nanu said with a shrug. "As long as I get fed and fucked, this seems like a good life with pretty clothing." "You do not need to be a slave for us to do that with you, Nanu," Karen pointed out, caressing her arm. "Well, nobody's fucked me yet," Nanu announced, trying to pout rather unsuccessfully. "What good is being a free woman if it doesn't get me cock when I need it?" "I see food and sex are her two primary drivers," Mike mused. "And possibly revenge," Becky added, watching as Nanu reached behind herself and took hold of the currently soft cock and began massaging it. "If you see her whispering into her palm, shit's about to get real. Honey, that might not be a good idea." "They said I don't need to be a slave to fuck them," Nanu replied, still stroking and now fingering herself, as if to get ready. "I want to be fucked." "Let the chips fall where they may, I guess," Becky said, sitting up and moving around the bed to join Karen. Soon, they were in a sapphic tangle, limbs wrapped around one another and kissing deeply. Nanu watched while she stroked the god's cock, slowly bringing him to life. Karen was on top of Becky now, sitting up and straddling with their legs scissored and their wet pussies kissing. She began to squirm her hips, and Becky did the same, groaning in pleasure. "Hmm, missed this too," she murmured. "As did I," Karen sighed, pulling Becky's leg up so that it was braced against her with her toes in the air. They slowly slithered together, nether lips mingling, clits brushing against one another. They were both wet enough that they could hear their lovemaking. The god was hard now, and Nanu was determined to do this right. She moved backward and pushed up as tall as she could on her knees, her cunt directly over the huge cockhead. She pressed against it and moved around, making sure she was good and wet. She felt the tip just push her lips apart slightly, and inched her way down. She bit her lower lip as the pressure increased, feeling a very slow penetration. She gasped and shuddered as the head went inside, stretching her in a way she hadn't felt before, except with a fist. There was an audible, wet and almost gristly 'pop' noise, followed by another from somewhere inside her hips structure as she sank down and sat very still. Becky and the two professors looked at her somewhat curiously. "Nanu?" Becky asked. "You okay, darling?" The tiny girl didn't respond, still staring off into space, her eyes unseeing. Finally, a single tear was trickling down her cheek. "Oh, well done, Ramrod," Karen said rather sarcastically to her husband, still looking at Nanu. "Even if you didn't break her in half, she's still going to have hip dysplasia." "I didn't make her do it," Mike pointed out. "I hope we have a wheelchair around, though." The Egyptian girl finally opened her eyes, slowly, and took several deep breaths, her palms resting on the god's muscular abdomen. She looked up at the ceiling, puckering her lips and making sucking sounds as she tried to center herself. She trembled as she pushed up on her knees, starting to move, and then shook almost violently as she sank back down. She squeaked and then whimpered, going still. Then she repeated the process, taking it slow. "Well, I'll be damned," Becky mused as she watched, still grinding her cunt against Karen's. "She actually did it and didn't kill herself. She'll be trying to sit on fire hydrants next." Nanu didn't make it more than three strokes up and down before she clapped her and over her mouth and screamed into it, her entire body shaking as she came. Once she'd recovered, she began moving up and down again, a little faster, determined to have at least one more orgasm before she died. She straightened her torso and kept moving up and down, her eyes closed and a shameless moaning escaping her lips. She lasted a little longer this time, but still ended up clamping both hands over her mouth and screeching, almost convulsing before she simply wilted, collapsing forward on to the god beneath her, eyes wide open but unseeing, chest heaving as she tried to breathe. "Determined little thing, isn't she?" Karen mused, looking on, even while she made love to Becky. How she'd missed this feeling with her favorite student. "You'd have to be, to survive what she did pretty much her whole life," the blonde replied with a sigh, undulating beneath her teacher. "She's such a sweetheart, but she surprises me sometimes with a brutal mercenary streak. And her morals are; decidedly different from ours." "Noted," Karen said before leaning down and kissing Becky heatedly, squashing their tits together. They were swallowing one another's tongues, grinding and girl-fucking their way to bliss, until Becky wailed into Karen's mouth, cumming hard. Karen followed moments later, bathing Becky's cunt in her sticky essence. They wrapped themselves up in one another, kissing deeply and just enjoying the shared post-orgasm bliss. It had been too long, and Becky would do her damndest to make sure that didn't happen again. She almost giggled through the kiss as she thought about the fact that she had access to a time machine, if she really needed to see to the issue. She and Karen rolled themselves together into Mike's side, snuggling into him while Nanu seemed quite content to simply remain motionless on top of him. Given that she was almost bolted down to his cock, she might not have had much of a choice in the matter, mind. "You okay there, Prof?" Becky asked, smirking up at him while she caressed her other idol. "Might've been a while since I've been in anyone quite this tight," Mike replied, smiling and pretending to wince, as if being clamped inside Nanu was somehow painful. "Excuse you, sir," Karen chimed, trying to sound indignant, but failing as she giggled. "Am I to understand I am not tight enough for you?" "You're the perfect amount of tightness, Gordon, and you know it," the huge blond man said, reaching over and caressing his wife's ass cheeks. Karen purred contentedly at the contact, snuggling into Becky even more. Becky sighed, because she loved watching the profs together. She'd never seen two people more desperately in love, or more perfect for one another. "So is it just you and Nanu in your little arrangement?" Karen asked, looking down at her student and gently poking her nose. "Well," Becky began before offering a weak smile. "It's complicated?" "Given what a hard time you had earlier, perhaps I shouldn't be surprised," mused the older woman, smiling kindly. "Are you hiding another girl from elsewhere in the world?" "No," Becky said, blushing. "I;” If she couldn't tell these two, who could she tell? "There might be an angle with one of my students," she confessed. "Rebecca Nightingale Fischer," Karen said, her smile becoming a smirk. "You and a student? You naughty girl. Not that Michael and I are in any place to judge, of course." "Don't I know it," Becky giggled. "Yeah, there is. Or there will be. I don't know how to explain it." "One of those moments again, clearly," Mike said, his other hand stroking down Nanu's back. She looked positively tiny on top of him, like a kitten gone to sleep. She was stirring and slowly coming back to life. "Don't try too hard, Rebecca." "Yes sir," she said rather reflexively, but she also enjoyed the little tingle she always got from obeying him. "Mark and I, and Nanu, will be a thing by the time summer rolls around." "M-ark?" Nanu mumbled tiredly, almost yawning. Had she fallen asleep? "What about M-ark, Mistress?" "She calls you Mistress, hmm?" Karen observed. "It looks like I'm not the only one with a kitten on my hands." Becky blushed. "She; insists she be allowed. I've tried to break the habit, no dice." She looked at Nanu now. "I was just explaining about waiting until the summer before we will be seeing Mark." "You get to see him all the time at school," Nanu pointed out. "But you say you can't fuck him. I hope they understand, because I sure don't." "Nonlocal measurement," Karen said, listening to the two younger women speak in Latin, although she was talking to her husband. "Low-entropy probability that falls outside the Born System." "And deterministic despite a Dirac constant and equation," Mike said before he chuckled and began sitting Nanu up straight. She shuddered and gasped deeply, seeming to have forgotten that she was speared on him. Her eyes were wide as she stared down at where her cunt was split wide apart by his massive erection. She didn't seem to be able to process anything like that fitting inside her. "Christ," Becky muttered, shaking her head. "I'm supposed to be a physics teacher, and I have no damn clue what you two are talking about." "Ultimately, determinism," Mike replied, letting Nanu try to adjust. "I remember teaching you the concept." "And I remember the lessons," Becky sighed. "Never thought they'd be applied to me personally. I keep forgetting you two are religious." "I think it's pretty much a given that you, my dear, are meant to study quantum crystallography," Karen cooed, stroking the blonde's cheek. "So of course, Michael and I will teach you everything we know, and will help you further on that path. You were, without question, our most gifted student. This is your chance." "What's everyone talking about, Mistress?" Nanu asked, shifting around her hips to make sure they weren't actually fractured. "You're talking in your stupid En-gush." "Nanu, we'll speak Latin so that you're not left out," the goddess said gently, reaching over and stroking the Egyptian girl's thigh. "We were asking Rebecca if she wanted to come and teach with us soon, instead of staying where she is." Nanu considered and then looked at Becky. "Mistress, I think you're very smart, but I'd think you were very stupid if you didn't take this offer. And take M-ark with you, maybe it'll make him less stupid." "I guess that settles it," Becky sighed, shaking her head. "I can't refute those points." "This Mark of yours sounds like a real charmer," Karen teased, finally sitting up and then clambering off Becky. She moved aside while her former student sat upright, rotating her neck and stretching her shoulders. "He must be a demon in the sack if you're willing to put up with his apparent lack of intelligence." "He's not stupid, he's just; he doesn't find applying his brain power all that agreeable, except to get himself out of trouble," Becky explained. "As for him being a demon in the sack, he's not bad, but; well, I'd been going through a dry spell when this all happened." "There is no excuse whatsoever for you to be going through a dry spell, young lady," Mike told her, sitting up and still keeping Nanu in his lap. But she squeaked when he turned her around, still nailed to him by his cock, which felt like it was battering her rib cage from below. Her eyes were wide as she just sat and listened. "You're every bit as attractive as you are intelligent, Rebecca, so if you're experiencing a dearth of sex, that's just you being difficult." "It's hard to find partners who measure up," Becky grumped. "Except for Nanu, of course." Nanu sniffed and nodded righteously, happy to be included in whatever the fuck they were all talking about. She was used to being ignored as a slave, she had no intention of being ignored now that she was a free woman. "You'll come to the housewarmings, yes?" Karen asked. "The third and the fourth weekends of this month." "You're having two housewarmings?" Becky asked. "Why two?" "One is the official housewarming, where I take over as head of the Blackwell elder line and its operations," Karen replied. "The one the following weekend is of a more fun and; well, risqué nature. The invite list for that is much more select. You and Nanu simply must come to both." Becky turned her head to look at Nanu. "Did you understand all that, my love?" Nanu thought about it. "Karen is becoming Mistress of this palace and there are two celebrations, one official, and one that is; naughty. She wants us to come to both." She leaned forward toward Becky now, her look an imploring one. "Can we please, Mistress?" "Of course we can!" Becky laughed gaily. "I wouldn't miss this for all the gold on earth!" More joyous laughter, and they all embraced one another, finding partners and beginning the lovemaking again. Another hour later, the Byron Lounge. "I'm really hoping you like this," Becky said as she poured the wine into her host's glasses. Mike and Karen were sitting on a large chesterfield together while Becky and Nanu were in a smaller loveseat across from them. The table the glasses were on was in the center. "You'll probably find it very unique." "It's potent, I can already tell," Karen remarked, watching her student pour. "The nose is quite powerful from here." "Interesting color for a white wine, too," Mike added, noting the distinct amber tint to the liquid. His wife was right, it was strong. It almost stung the olfactory senses and poured like a syrup. Even Madeira wines were lighter than this. The maderizing process must have been unusually acute. Becky handed each of her companions a glass and then sat down next to Nanu. The three women all looked at Mike, expecting him to lead the toast. He nodded and held up his glass. "Dignitas amicorum pie zeses vivas." Karen nodded and repeated the toast, but in English, the only time Nanu ever considered the language divine and lovely. "Worthy among your friends! Drink that you may live. May you live." The bouquet was sharp, certainly, and Mike guessed the alcohol content was well north of fifteen percent. The wine was clearly meant to be sweet, but the robust body was definitive. This wine must have been aged longer than Becky had been alive. Where had she gotten it from? He glanced over at his wife, who had an even more acute nose and sense of taste than he did, and she was examining her glass quietly. Karen was rolling it around inside her mouth quietly, letting it play over her refined palate. Her eyes caught his, and they knew what the other was thinking. Becky and Nanu watched quietly. It was always fascinating to Becky how these two operated. "That's an Aglianico grape, I'm sure of it, even though I have never had one quite like that," Karen mused. "It's been aged in clay," Mike agreed, nodding. "For a long time. The hangovers must be murder." They both looked at Becky, who smiled hopefully. She wanted them to like it, but also hoped they wouldn't ask more questions she couldn't answer. She was doing her best. "Rebecca, I'd like to have Jordan and Tatyana try this, may I call them in?" Mike asked. She nodded and he bipped his smartwatch, asking the former seneschal of Blackwell Manor and its current one to join them. They came in together some minutes later, while Mike and Karen were still discussing the wine. "You rang, my friend?" Jordan asked, while Tatyana nodded her head respectfully. Jordan saw the bottles on the table, noting the amber color. "Is that a Malvazia wine? Very strong, I can feel it tickling my nose from here." "With Rebecca's permission, we would like for you two to try this," Karen suggested, standing and walking over to a small cupboard from which she retrieved two more glasses. "It's quite unlike anything either Michael or I have tried, and I thought we had a very broad palate by this point." Karen poured two small glasses and brought them over to the pair. Jordan, who had been the Blackwell estate sommelier for decades, and Tatyana, its current sommelier, both examined the amber libation curiously. Jordan put the cup to his lips and sipped it. Tatyana did as well, the only reaction from her being her eyes narrowing slightly. "That is very unique, I must say," the older man said finally. "It reminds me a Sangiovese in some ways, but; more primal somehow?" "It is an Italian wine, I think," Tatyana added. "But unlike any I have tried before." "It's what I imagine a Falernian wine would be like, if the genuine article thing still existed," Karen posited. "But those methods are lost. We only know them from poetry and accounts of Roman historians, such as Galen and Pliny. This is; wondrous to try." Becky sighed slightly, relaxing. She was so worried about running into time lock that it was a relief she'd managed to let them actually taste the wine. The profs knew something was up, that she couldn't help them, and they would just have to figure out as much as they could on their own. Was she meant to have done this? Was it Fating? She banished the thought from her head, she would drive herself crazy. She was here to have fun with the two people who had made her who she was, and to share that joy with Nanu. To her delight, Nanu seemed to be acclimating well, even if she was in awe and fear of these 'gods'. Mike looked at Becky now. "This must have cost you a pretty penny, something this unique." Becky smiled. "I can manage more, if you want. As many bottles as you like. Just don't ask how or why." "Fair enough," Karen said, looking over at her husband. "And we just found our drink of choice for that toga party we discussed." Mike laughed and Becky giggled. Poor Nanu. She escapes slavery from Imperial Rome, only to end up in a time period where dressing like the patricians who enslaved her was the height of chic at a party. Rome was clearly the eternal city in more ways than one. And this one time, wining about it was a good thing. Later that afternoon. "Mistress, look at all these men," Nanu said quietly, as if the portraits and busts they were walking by could hear her. She could've sworn some of them were staring right at her, their eyes following her movements. "They are all rather frightening to me." Becky nodded as she walked hand-in-hand with Nanu down the Hall of Ancestors. "I remember the first time I saw them, my love, and they intimidated me as well. They are the ancestors of my professor, going back almost a thousand years." Nanu seemed rather surprised, and a little wary. "They're all gods?" Shit, how do I explain this without breaking her mind? Becky wondered rather wearily. "They all have the same hair like the god, maybe lighter, and the eyes," Nanu observed, still speaking quietly, so that the numerous men didn't hear her. "I can't tell if they're as big as he is." Okay, extra complication there as well. "No, my love, they are the ancestors of Karen," Becky explained, knowing this wasn't going to get easier. That revelation gave Nanu paused. She stopped and looked up at Becky now, almost frowning. "But they look like him, not her. They have the same straw hair and the eyes the color of the sea." She looked down at the ground now as she tried to parse out what her Mistress was telling her. "But her eyes are the color of his hair; maybe they are brother and sister?" Now Becky's eyes widened. "Well, if Iupiter and Iuno were brother and sister but also husband and wife, why can't these two be?" the Egyptian girl reasoned. "They gave birth to all the gods. But; where are these gods now?" She gestured broadly at the hallway and the gallery of busts and portraits. "Nanu, I; I don't know," Becky confessed, trying not to falter in explaining. "I've never met them, honestly. I met the father of Karen, that was it." She pointed to an imposing portrait of Jonathon Blackwell, Karen's father, which hung on the wall not far from them. "And where is that god now?" Nanu asked. Becky hadn't done herself any favors by mentioning she'd met other 'gods'. She tried distraction now, pointing at a large open space nearby on the wall. "Look, that is where the portrait of Karen will go, once she is officially head of her fa; of the pantheon." Well done, Fischer. Nanu looked at the empty space. "So the goddess will be the supreme ruler? What of the god? She seems to obey him, why will he not be up there?" This was getting harder and harder. Becky squeezed her eyes shut, trying to think of a remotely plausible answer. What a rotten moment for time lock to not interfere. "He is from a different family of gods, my love," she said finally, giving up. She didn't have the mental strength to overcome Nanu's fantasies. "A line of mighty ones, but that doesn't mean that she won't rule her own family. She may obey him, but she is their leader." It was true, just massively out of context. "So we are invited to the festival that sees her become ruler?" Nanu asked in wonder. "We are very important, aren't we?" It was finally a question Becky could answer honestly. She smiled and caressed the younger girl's cheek. "Yes, my love. We are very important to them. That's why they want us there." "What does the goddess' name means, Mistress?" queried Nanu. "Karen. It is so unusual to me." Another smile. Becky knew this tidbit, because she had laughed with her mentor about it so many times over the years they'd known one another. "Her names means 'Purity', my dear." Another wry face from Nanu. "But she fucks like Venus, Mistress. I'm not sure 'pure' is the best way to describe her." Becky restrained a giggle. "And the god? What does his name mean?" Becky happened to know that one as well, since the name was common enough. "His name means 'godlike', or 'like unto a god'." "Well at least that one makes sense," Nanu admitted. They continued walking, with Nanu gaping at just about everything. Mike and Karen were seeing to a small matter, and had suggested that Becky take Nanu for a stroll around the estate. Becky had to think about what might catch her attention, and what she'd even be able to understand. She'd already shown Nanu the service elevator, and the young woman was stunned how the tiny room could bring her to different places at the simple push of a button. Food always interested Nanu, but if they were staying for dinner, she could keep the little glutton out of the chef's way for a few hours. Glenda showed them the garage, with all the exotic and rare cars. Nanu seemed especially taken with the huge jeep and the bright red Countach. They found Ari in what was apparently an arcade (rich people, go figure!), and they watched while he played Street Fighter IV. Nanu looked on in fascination as Ari controlled the little man inside the box, making him beat up another little person. Before she got overstimulated and bloodthirsty (Becky was beginning to suspect that violence and sexual arousal were quite mated in Nanu's psyche), they went to find something else to look at. Soon, they found themselves in the compassion greenhouse. The rather pungent odor hit them the moment they opened the door. Nanu wrinkled her nose and pinched it shut with her fingers. "They grow asterion, Mistress?" she asked, her voice sounding funny before she was keeping her nose pinched shut. "I remember it from the house of my Flavian masters. We made ropes and rugs with it. They would bake the seeds into cakes. The cakes made me feel tired." Becky nodded. "It's a recreational substance in my time. They grow all sorts of things here, some of which will be very new to you." "I will get tired if we stay in here," Nanu said. "Just from the smell of the plants." Tempting, Becky thought, but ultimately decided against it. There was still lots to do, after all. They toured some of the other greenhouses before heading back into the Manor. In the foyer, they ran into two young women. Becky stepped up to greet them. "Hi, I'm Becky, this is Nanu," she said, shaking their hands. The rather buxom brunette seemed very pleasant, although Becky could already tell she was a bit of a space cadet. The other one, a shorter girl with honey-blonde hair in a pixie cut, was lean and athletic, her hazel eyes observing everything. "Hi, I'm Jeanie," the brunette said cheerfully before looking at Nanu. "Oh, wow, look how pretty you are! I'll bet you're a big hit with all the boys, aren't you?" She bent her knees slightly, resting her hands on them so she was closer to Nanu's eye level. "And what grade are you in?" Becky restrained a giggle-snort, declining to translate for Nanu. The Egyptian girl looked up at her, a rather confused expression on her face. "What's the stupid girl asking me?" she wondered. "She just said you're very pretty and all the boys must love you," Becky selectively answered. "Well, she's right about that, at least, so maybe she's not completely stupid," Nanu sniffed. "Sorry, Jeanie," Becky said, turning her attention back to her new associate. "Nanu doesn't speak English, we speak Latin to one another. So unless you speak it too, I'll have to translate for you." "Oh, yeah, no," Jeanie replied, shaking her head. "Fre'n' me barely speak English, so I guess you're on duty for us with the Latin stuff." "Hey now," the pixie-haired girl said, giving Jeanie a look before also stepping forward. She was wearing some chinos and a tank top, her jacket thrown over her shoulder. She shook Becky's hand. "Hello, I am Freja. We have been hearing about you both, I am honored." She smiled at Nanu now. "I am happy to meet you, Nanu." Becky translated, but Nanu didn't seem to hear what she was saying, since she was focused on Freja. The Danish girl was not much taller than her, but also had tiny tits, barely worth mentioning. She was smirking as Freja put out her hand, and instead of shaking it, she simply put her hands on her hips and pushed her chest forward slightly, thrusting out her tits. Freja faltered somewhat at the sight of them on display like that. "Anyhows," Freja said, turning her attention back to Becky, even if her wife was still staring at Nanu's chest. For a tiny girl, she had a huge rack. "Jeanette is my wife, we are pleased to be making your acquaintances. You ams staying for dinner?" Becky nodded, ignoring the fact that Nanu was turning slowly left and right, showing off her bust in profile. "The profs convinced me to come work as a Physics teacher at the uni. Do you two go there?" "Yes," Freja confirmed. "Jeanette is in Health and Nutrition Sciences, and I ams at the Skule." "Ooh, an engineer," Becky breathed, smiling. "Love it! You'll probs end up building a lot of the equipment I need in order to; Nanu, stop that, you brat!" She nudged the smaller woman with her hip since Nanu was cupping her tits and squishing them together. Either one of her tits was much bigger than both of Freja's, and clearly the girl was self-conscious about it. This was no doubt some leftover competition and survival trait in Nanu, finding advantage in whatever form it came. Given how she'd been mocked the other night at the bar, maybe she shouldn't be surprised. Still, she couldn't let her behave that way. "Jeanie, honey," she said, smiling at the other half of the married couple. "Would you mind taking Nanu and finding her a bathroom? I want to pick your wife's brain about something with engineering." "Oh, a hundred p," the brunette said, nodding and taking Nanu by the hand. "How'd you say 'Let's go pee' in Latin?" Becky couldn't believe she was saying this, but obliged. "Eamus mingere." "C'mon, Nanu," Jeanie said to the confused Egyptian girl, leading her off. "Eat a moose lingerie." "Even for her, that was nowhere near the close," Freja sighed as she walked along with Becky now. "I just wanted to get Nanu away from you, she gets competitive," Becky said. "Sorry about that. She was raised as a slave, so she has a survival mode about not being the smallest and weakest." "And my tits, they are smallest and weakest," the Danish girl muttered. "Oh, I think they suit you just fine," Becky said helpfully, taking Freja's hand and giving it a squeeze. "'sides, I kinda want to get a look at the rest of you without Nanu around, you look pretty muscular." Freja smiled. "I works out a lot, I guess. I played fodbold, your soccer, and also field hockey. I do some martial arts as well." "Ooh, tell me!" Becky said, pulling Freja into an unused lounge. "Tell me what you take and I'll tell you what I practice." Freja put down her coat and stood there, letting Becky see her body, although she still had her clothes on. Her shoulder muscles were obvious, but she lifted her tank top enough to show up her segmented and rock-hard abs. "I ams having a black belt in Grace Jujutsu, as well as Kenpo, and I also know Fujian White Crane. What do you practice?" "Krav Maga," Becky replied, lifting her own shirt enough to show off her smooth, firm midsection to her new friend. "Started quite a few years ago, mostly to blow off any sexual frustration, and to deal with guys who get too handsy, you know?" Freja smiled and nodded. "I believe you, for you are very well sexy-built. But we should spar, I would love to try myself against your Krav Maga." "I would love that too, Freja," Becky purred, her smile becoming sensual. "Win or lose, gonna love it. But haven't you tried sparring with the big man before?" "Once," Freja said, shaking her head. "He literally squashed me like a bug. I lasted three seconds and he just squashed me." Becky giggled. "He was the one who began teaching me Krav Maga, and every time I spar with him, I get squashed too. I think of them as sex injuries, you know?" Freja laughed. "Jeanette and I, we fuck the profs occasionally, so yes, I understand. We are lovers to them, and to their son and his wife, Karen's younger sister, Alexandra." "They were telling me about that whole arrangement, but I'm gonna need time to sort it out," Becky admitted. "It sounds like it was a helluva year." "I met my wife and married her because of Alex and Alexandra," Freja said, shucking her tank top now and just leaving her tits exposed. She didn't mind. "And what I can guarantee you, Rebecca, is that when you see Alex and Alexandra together, it will make you very happy." "Honey, I don't doubt that one bit," Becky said, pulling her own shirt off and then unhooking her bra. In a bathroom down the way. "See, this is pretty nice, right?" Jeanie said, sitting on the ornate but comfy chair, her chin on her hand while she looked at Nanu, who was simply sitting on the toilet with her pants around her ankles. She'd already managed to go pee, but apparently this stupid girl hadn't noticed and was still talking to her. "Li'l bit of girl bonding time, right?" "You really are dumb, aren't you?" Nanu said, trying to keep the snide tone out of her voice, in case the stupid girl tattled on her to Mistress. "I'm done going piss, now what?" "Oh, I've got an idea," Jeanie said rather eagerly. She pulled her shirt over her head, and then quickly undid her bra, letting her tits fall out. Nanu's eyes widened for a moment as she stared. They weren't the largest she'd ever seen, the goddess' were certainly bigger, and her Mistress' probably were too. But this dumb girl wore them well, and she clearly didn't mind showing them off at a moment's notice. "Now show me yours," Jeanie said, pointing at Nanu's shirt. The Egyptian girl shrugged and peeled off her shirt, and the stupid bra thing underneath, leaving her as exposed as her companion. Jeanie nodded approvingly as she assessed Nanu's tits. "Nice, we can have a lot of fun with those," Jeanie said, getting up and coming to kneel in front of Nanu now. She put her hands on Nanu's tits and fondled them, feeling around and giving them a good squeeze. "Yeah, these're primo, babe. Well done." Nanu didn't have a damn clue what the dunce was saying, but her tone indicated she liked Nanu's tits, and as a result, Nanu was getting groped. She didn't object at all. "Mind if I?" Jeanie asked, not waiting for an answer before leaning in and starting to swirl her tongue around one of her new friend's nipples. Nanu shivered and gasped, decidedly not objecting to this treatment. She hadn't been fucked in over an hour, so this was a good start. She reached forward and groped the brunette's big tits, liking how heavy they felt in her hand. She could feel herself getting wet, and wanted to do things with this girl now. "Hmm, new and better idea;” Jeanie said, pulling back and standing up long enough to go over to a closet and pulling out a large, plush towel. She remembered they were in there after her unfortunate encounter a few weeks earlier with the neighbor kid, who turned out to be necrotic, or narcosomic, or something. She laid the towel out on the marble floor, and then smiled at Nanu, patting the towel and indicating she should lie down. Nanu got off the toilet and laid down on her back as instructed, looking up at the dumb girl. Jeanie smiled and crawled partially over the smaller girl, her tits now hovering over Nanu's face, the nipples touching her nose. She eased down some more until Nanu could get one of the nipples in her mouth easily. Nanu began licking, tonguing and sucking readily. "Hmm, Jeanie for the win with the good ideas," the larger girl sighed, now craning down and beginning to suck and lick on Nanu's ample tits, the two of them losing themselves in the moment. Neither would feel the need to come up for air any time soon. Back in the other room. Becky grunted and strained, lying on her back and hands flexing against the floor. She was pushing with her hamstrings and her ass muscles, sweat streaming now from her nearly naked form. All she was wearing were her thong panties, and it still felt like she had too much on. Freja was lying opposite her, also just in her thong. They both had one leg in the air, locked against each near the ankle, and they were pushing hard, trying to overpower one another. It had been some time since Becky had engaged in a good bout of (the unfortunately named) Indian leg wrestling. Becky gasped and groaned, wondering if Freja was in as much discomfort as she was. She had the height advantage, a longer leg, so presumably more leverage, but Freja was very strong, her body a little bundle of muscle, which Becky had not appreciated until they'd decided on this little contest and they both stripped down. Whatever she lacked in the tits department, Freja made up for in the powerful ass department. Becky wouldn't be surprised if the little Danish girl could crack walnuts open between those cheeks. She heard Freja moan, taking heart that her opponent was working as hard as she was, although they remained in a deadlock at this point. If she couldn't overpower Freja, she'd simply have to hope to outlast her, until Freja's muscles were jelly and she gave up. They hadn't really decided on what the prize was for whoever won, but she held no doubt they'd both enjoy it. "Uh, fuck;” Freja rasped, her leg trembling every bit as much as Becky's. "You ams strong, like Alexandra or Andrea." "I'll take that; as a compliment;” Becky panted, her warm skin slick against the floor. She hoped she didn't stain the marble, she'd have a hard time explaining that to the profs. "You're really damn strong too, babe;” After almost two more minutes of straining and groaning, the strength of both women gave out at the exact same moment. Their legs bent and collapsed down, both of them breathing heavily, supremely tired from the contest. They slowly rolled onto their sides, almost going fetal as they tried to catch their breath. "That was; very difficult;” Freja managed to say. "I'm not gonna like walking on that leg for a week," Becky replied, thinking about the amount of grapefruit juice she was going to be drinking to deal with the lactic acid buildup in her leg and ass muscles. She hoped she wouldn't have to chase Nanu anywhere. "I guess it was a tie?" "Next time, we will make it a sexfight," Freja breathed, thinking she'd need a forklift to get her upright. "That will be easier on my body." "You have a deal, Fre;” Becky said wearily, hoping the profs didn't find her like this. Thankfully, the muscle pains subsided relatively quickly and easily, even if she knew she was going to be sore tomorrow. She found Nanu with Jeanie, and they both seemed much more refreshed and cheerful than her and Freja. She had a sneaking suspicion as to why. Nanu hadn't been in Freja's presence more than three seconds before she thrust her chest forward again, making sure the Danish girl knew who the mayor of Titty-Town was, even if she wasn't quite so blatant about it this time. They'd all gone to the kitchen so that Becky and Freja could rehydrate themselves a little. Freja was just drinking bicarbonate in water, whereas Theresa supplied Becky with her grapefruit juice. Nanu and Jeanie were drinking milk, and the two girls giggled at one another while they downed their glasses. Jeanie and Freja excused themselves, needing to get back to their condo. Jeanie hugged Nanu, making sure they squished their tits together, then did the same with Becky, although perhaps not quite as familiarly. Freja hugged Becky and then took a chance on hugging Nanu to say goodbye. Nanu accepted the hug, but made sure she pressed her tits right into Freja's reminding her who was in charge. Freja sighed, and they made their exit. "Miss Fischer, Mr. and Mrs. DeBourne will meet you in the Spencer Study now," Tatyana said, entering the room and nodding. "They apologize for the delay, things are just rather busy right now." "Well, what with finals coming, and the big ol' housewarmings, I'm not surprised," Becky said cheerfully, taking Nanu's hand and allowing Tatyana to take them to the aforementioned Spencer Study. Inside, Mike and Karen were sitting on a long, ornate chesterfield. Becky strolled in and sat down on a loveseat just across from them, joined by Nanu. Once again, the Egyptian girl seemed to be keeping her eyes averted. "I hope you don't mind, Rebecca, I thought we might continue having more of your delightful wine," Karen said, pouring some glasses. "I'm glad you like it, and especially glad that you aren't asking questions," Becky answered, relieved that her mentors seemed to genuinely understand her predicament, even if they couldn't understand her predicament. "I promise, I'll scare up some more for you." They were happily discussing Becky's future employment at the university, with Mike and Karen almost teasing her with tempting tidbits about all the latest research into quantum crystallography. Nanu listened quietly, understanding nothing, but knowing that whatever was being discussed was important. It was about making her Mistress happy, and nothing was more important to her than that. Well, getting fucked was as important, but clearly she could have both, so why quibble? Soon enough, they were joined by another person, whom Becky and Nanu turned to meet. A tall, young, and incredibly handsome blond man strolled in casually, wearing an infectious grin that Becky would recognize anywhere, even if she hadn't met him some years ago. He was so very obviously a DeBourne. Nanu's eyes went wide again, and she trembled in fear. "There you are, child-mine," Karen said as Alex walked into the study. "You remember Miss Fischer, yes?" "Of course," he said, smiling genially as he walked over to where the guest was sitting with another, smaller and exotic-looking girl. She stood up and he shook her hand, which was firm, friendly, and warm. A definite turn-on. "It's good to see you again, Ms. Fischer." "Oh, God, call me Becky, please," she said, trying to not blatantly ogle her professors' son. He was so much like Mike, only distilled into a more human-sized form, with enchanting electric blue eyes that radiated humor. But there was also a cool aloofness beneath, if he cared to let it be seen, and that was something he got from his regal mother. "You've grown up, Alex, and you were a lady-killer when you were just thirteen, I recall." "Well, everyone kept sayin' you were too old for me, so I had a wait a few years," he quipped, making her laugh. "Who's your friend, Becks?" Becky shook her head, since his new name for her reminded her of Mark. Still, it gave her a tingle when Alex said it, so she didn't exactly mind. He was more than free to keep calling her that. "Alex, this is Nanu. She's staying with me for the foreseeable future." Alex was going to shake Nanu's hand, but instead she slipped down to her knees, staring up at him in reverent awe before dropping her head to look at the floor. She began speaking quietly, her voice little more than a mumble. Alex raised an eyebrow before glancing over at his mother and father, who were still sitting on the large chesterfield. "Is she speaking Coptic? That's Coptic, isn't it? I don't speak that one yet." "Maybe if you were an elder of the church and showed a little more liturgical piety," Karen sniffed, holding her wine glass as she watched and assessed her son and his reactions. "Nanu is from very small-town Egypt, but she speaks Imperial Latin." Becky watched on, intrigued as he looked down at her again. "Please get up;” he instructed in the language of Imperial Rome. Nanu stood, but kept her eyes averted, even while he was addressing her. He smiled at her. "Nanu, I'm Alex. My full name is Alexander." She dared to look up at him again. He was a head, shoulders, and half a chest taller than her. She barely cleared his dad's abdomen. But she was certainly stacked for such a small girl. She had the build of a dancer, except with big tits. "The conqueror is named after you," she said in a hushed tone. "Alexander;” Alex looked back at his parents and Becky. "Does she think I'm a god? She's clearly not Muslim or Syriac Christian." "We haven't quite figured out what she makes of us," Mike replied, his deep voice from behind her making Nanu almost shiver and squeeze her eyes shut. This had been quite the day for her, and she'd met three gods now. How many people could say that? "Well, better you guys spend time thinkin' about it than me," Alex concluded, kneeling down so that he was eye-level with Nanu, taking her hands and smiling. She trembled at the touch. "Welcome to my home, Nanu;” he said cheerfully. She looked like she might faint. Her heart was thundering in her chest again, and she felt dizzy. "I hear you're due to get married, Alex," Becky mentioned, taking the pressure off Nanu before she just expired right there on the Persian rug. "Your aunt?" "Yep," Alex said, rising while gesturing for Becky and Nanu to sit again, which they did, Nanu somewhat unsteadily. Becky gave her some water while Alex eased himself onto the chesterfield next to Becky. Half a second later, Valentina brought in more drinks. Becky smirked at the steaming blue beverage waiting for Alex. Apparently it was some nerdy thing called a 'Romulan Ale'. "Mom's sister that I'm named after. "I take it you've heard the whole crazy story?" "Crazy stories seem to be the theme of this past year," Becky agreed. "Damned if I can get into mine, though. I am looking forward to meeting her as well, though. Your mom and dad have mentioned her over the years, the fact that she was missing from your lives. She and your grandmother were gone by the time I knew them." "Speaking of my baby sister, would you happen to know her whereabouts?" Karen asked, looking at her son. "She went with Aunt Jen to the pub while I was in class," he replied, nodding to Val in approval as he tried his drink. "Aunt Jen had a bunch a followers, so she took them all for a drink." "Meaning it'll somehow magically happen on my tab," Karen muttered while Mike patted her shoulder. "When was that?" "Alexa only had a half day, so they're probably almost home by now," he replied. "Aunt Jen really likes Theresa's coq au vin." He looked at Becky and Nanu now. "You two staying for dinner? Theresa makes killer food." "Well, your chef's bologna hasn't had any disastrous effects on Nanu's digestive tract, so I assume fresh poultry ought to be fine," Becky mused. "Nitrates and preservatives are the enemy, eh?" the young man laughed, once again reminding Becky of his father and giving her a tingle. They finished their drinks and Mike and Karen agreed to take them on a small tour. Becky was rather interested in the energy-saving measures, like the solar panels and the thermochromic windows. They were all touring the temperate produce greenhouse (called the 'Orangerie') some while later when two people joined them. "We're back, and we're not even hammered," the tall, gorgeous blonde chimed musically, the air of the room lightening with her presence. Even the resident butterflies of the Orangerie seemed to dance about when she was near them. She walked right up to Becky and hugged her. "You must be Becky! I've heard a lot about you." "I've heard a lot about you too, but I never would've believed anyone could be as stacked as your older sister," Becky replied, happily returning the squishy hug. "Let me introduce Nanu. Unless you speak Coptic, you'll need to speak Latin to her." "Hi, Nanu!" Alex almost sang as she knelt and hugged the shorter girl. Nanu's eyes looked like they might just spring out of her head before she swooned, not even having a chance to get on her knees and avert her eyes. "I'm Alexa!" "A; leks...a;” the Egyptian girl murmured as the tall, blonde goddess finally released her. She didn't go to her knees, she simply gazed at Alexa in quiet awe. This had been quite a day for her, even by her standards recently. "And I'm Jenny, lovey," the countess said, walking over and giving Becky a hug. "Chuffed to have you around. Have the lord and lady of the manor made their proposal to you yet?" "They have, and I've accepted, countess," Becky replied, enjoying yet another squishy, sexy hug. She had no doubt she'd end up fucking these two women eventually, if not Alex. She'd never had sex with a countess before, just a French noblewoman that she was reasonably certain was her own ancestor. "I could use the pay upgrade, certainly. Gotta pay for the classes to keep this bod toned somehow." "Delighted to hear it," Jenny said cheerfully, the two women still holding one another by the waist as they smiled at each other. Mike and Karen looked on, trying not to smirk. "And you're quite lovely, my dear. Certainly it won't hurt to' "Oh my gosh;” Alexa breathed, looking at the floor as an epiphany shivered through her. She looked up at Becky and Jenny. "We've gotta do that." "Do what, darling?" Jenny asked, looking at her but still holding Becky, their hips touching. "Well, look at us," Alexa said, coming over and inserting herself into the small hug, which was now a three-way. "Three tall, gorgeous blondes; we need to form a clique, or a union or something." "I've never belonged to a union," Jenny mused. "I've never not belonged to a union," Becky added. "Don't think I've been in a clique, though." "Yeah, but where's this ever happen?" Alexa said, pointing at each of them in turn. "Three natural blonde goddesses all together, none of us made of plastic or silicone; we're the world's most awesome and exclusive clique." "A Trinity," Alex added rather unhelpfully. "Yes!" Alexa said loudly, turning and pointing at Alex in excitement while Karen favored her son with a sour look for encouraging this. "The Trinity! That's it exactly!" She took Becky and Jenny by the hands and began pulling them out of the Orangerie, confusing the butterflies. "C'mon! We've gotta go take pics to celebrate our formation;” "Take care of Nanu for me," Becky called back, getting pulled along in Alexa's wake, as was the countess. The girl was frighteningly strong when she was exited; Becky would be amazed if even Andrea was stronger than Alexa. "Feed her or something', that'll keep her occupied." Nanu watched her Mistress disappear with the golden-haired goddess with the giant tits, along with the other woman. Seconds later, the three gods she was left with all turned to look down at her. She stared back at them awkwardly for a moment before opening her mouth and pointing at her gullet, then licking her lips and rubbing her belly. She looks like Nibbles the Mouse from those old Tom and Jerry cartoons when she does that," Alex observed. "Well, let's go see if Theresa can scare up some more bologna for her," the golden-eyed goddess named Karen mused, holding out her hand for the Nanu to take. "Ba-lo;” Nanu said eagerly as she followed Karen out of the Orangerie. "Ba-lo;” Soon enough she'd be eating again, and hopefully someone would fuck her. She hadn't anticipated anything like this happening to her, and she owed it all to her Mistress and the god-machine. It was a good day to be Nanu Tehemet. A study on the third floor. "Okay, so," Alexa began, herding the two women into the room and then closing the door for privacy. "This is gonna be awesome, the world's most elite clique." "It would be nice to belong to something Kat cannot dominate," Jenny mused, nodding. "What does our clique do?" "Just exist to show off how wonderful it is to be a blonde goddess," Alexa reasoned, rubbing her hands together and then assessing them both for a moment. "I mean, we're gotta spread the truth, right?" "Good enough for me," Becky declared readily, watching Alexa go over to a closet and pull out an expensive-looking camera and tripod. "Lotsa pics in various states of dress and undress?" &l

Few wines capture Tuscany's essence like Brunello di Montalcino, and few estates embody its heritage like Il Poggione. In this episode, winemaker Alessandro Bindocci joins Billy Galanko to explore what makes this corner of southern Tuscany one of the most fascinating wine regions on earth.From four generations of family stewardship to the estate's modern sustainability drive, Alessandro takes us inside Il Poggione's vineyards and cellars to reveal how classic Sangiovese becomes one of Italy's most age-worthy wines. We unpack everything from clonal selection, elevation, and soil types to submerged-cap fermentation, large oak aging, and the fine line between structure and elegance that defines great Brunello.Billy also shares new updates on the future of the Vint Wine Podcast, including an upcoming rebrand, a dedicated website, and expanded YouTube content featuring winemakers, critics, and regions shaping today's global wine culture.What you'll learnHow Il Poggione preserves a century-old Brunello identity while embracing organic certification and solar-powered sustainability.Why Montalcino's Mount Amiata, Tyrrhenian breezes, and forest biodiversity are critical to balance and longevity.The impact of submerged-cap fermentation on tannin refinement and color depth.How large French oak casks (3,000–5,000 L) keep Sangiovese pure, while selective barrique aging adds finesse.Vintage takeaways: 2019 classic and firm, 2020 open-knit and supple, 2025 shaping up as a potential benchmark year.A tasting roadmap through Il Poggione's range, from Rosato Toscana to the iconic BdM Riserva Vigna Paganelli.Chapters00:00 Welcome to the Vint Wine Podcast00:55 Exciting Podcast Updates02:04 Meet Alessandro Bindocci of Il Poggione02:42 Exploring Il Poggione's Wine Range08:16 A Family Legacy in Winemaking13:40 The Unique Terroir of Montalcino19:57 Organic and Sustainable Practices25:22 Innovation and Winemaking Philosophy27:57 Submerged-Cap Fermentation Explained30:22 The Role of Oak in Aging32:40 Indigenous Yeast and Fermentation33:56 Vintage Deep Dive: 2019, 2020, and 202541:11 Rosso vs. Toscana — Two Expressions of Sangiovese47:42 The Evolution and Future of Il Poggione50:42 Closing Thoughts and CheersThe 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!

In this episode of Five Questions, Billy sits down with Alessandro Bindocci, winemaker at Il Poggione, one of Montalcino's founding estates and a benchmark producer of Brunello and Rosso di Montalcino.From the estate's roots as a working Tuscan farm to its massage-selection Sangiovese vineyards, Alessandro shares how Il Poggione balances deep tradition with innovation in the cellar. He discusses the influence of Barolo on his winemaking, the adoption of submerged-cap fermentation, the vintages that shaped his career, and Il Poggione's ongoing organic efforts.

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

Le Caniette è fra le principali cantine del territorio del Piceno, in provincia di Ascoli Piceno, vasta denominazione delle Marche. Con oltre 120 anni di storia, i vini di questa cantina si distinguono per l'eccellente qualità, da anni sicuro riferimento di questo territorio. Il Rosso Piceno Superiore Morellone 2020, esprime finezza ed eleganza unite al carattere del Montepulciano e la personalità del Sangiovese, per un vino da cinque diamanti che conquista il titolo di migliore del mese.

In this sun-soaked Californian adventure, Janina welcomes Paige Comrie, creator behind Wine With Paige — a storyteller, wine communicator, and fellow IWSC Emerging Talent nominee. Together, they explore California's hidden treasures: Lodi, Murphy's, and Amador County — regions that rarely steal Napa's spotlight but hold some of the most soulful vineyards and fascinating history in American wine. From rolling down hills at Opus One to uncovering the gold-rush roots of California's old vines, this episode celebrates authenticity, creativity, and the deep sense of place that defines these lesser-known wine regions. Expect laughter, discovery, and plenty of Zinfandel talk along the way. Shownotes [03:59] How Paige went from business school in Michigan to discovering wine through Wine for Dummies and Wine Folly. [05:27] The 18 noble grape varieties as a framework for understanding global wine styles. [06:55] Tasting across those grapes as an education in structure, aroma, and texture — from crisp whites to full-bodied reds. [07:58] Generational shifts in wine habits and how younger drinkers embrace experimentation and design. [10:21] Rolling down a hill at Opus One and the reminder that wine should always stay fun. [12:51] Overview of Lodi, Murphy's, and Amador — three off-the-beaten-path regions defined by old vines and history. [17:28] Lodi's scale, production diversity, and role as a powerhouse for California wine. [18:27] Murphy's as a Gold Rush town turned boutique wine destination full of charm and local flavor. [19:51] Key contrasts between Murphy's and Lodi in landscape, culture, and experience. [20:28] European and Italian immigrant roots that shaped Zinfandel, Sangiovese, and the region's identity. [21:51] California's oldest documented Zinfandel vineyard from 1869 and how volcanic and sandy soils preserved it. [23:30] Distinct terrains — Lodi's flat vineyards versus the rolling, oak-covered hills of Murphy's and Amador. [24:29] The dramatic beauty of Amador with Sierra Nevada peaks and Tahoe in the distance. [25:16] Zinfandel defined: bold fruit, warm spice, richness, and soft tannins. [27:59] The accidental invention of White Zinfandel at Sutter Home and Napa's last free tasting rooms. [29:15] Wine tasting costs in Napa versus the approachable, grassroots experiences in Lodi and Murphy's. [30:26] Dining highlight: Taste in Amador, a women-led fine dining spot with local flair. [31:10] Must-visit wineries including Ironstone, Andis, Casino Mine, Bokisch, and Michael David. [32:13] Lodi's Wine & Chocolate Weekend featuring creative pairings like chocolate-covered grasshoppers. [33:58] SaveTheOld.com and the movement to protect California's 100-year-old vineyards. [37:35] The connection between California Zinfandel and Italy's Primitivo. [38:17] Red wine dominance across the regions with a few standout whites. [39:22] A memorable tasting at Memento Mori in Napa and the philosophy behind “remember we must die.” [42:02] Choosing Chardonnay as the one grape to drink for life. [42:24] Dream dinner guest: Jared Way of My Chemical Romance. [43:06] The most underrated U.S. wine region: Walla Walla, Washington. [44:11] Closing thoughts — pour yourself an old vine Zinfandel and start planning your next California wine trip.

Villa Antinori Toscana Rosso In this episode, Rob and Scott are pleasantly surprised by the lovely Itallian red from Marchesi Antinori, and their Villa Antinori Rosso.  So come join us, on The Wine Vault.

This episode features our live audience conversation with Marco Ricasoli Firidolfi, the current owner of Rocca di Montegrossi in Tuscany, recorded at The Vine Club in Atlanta, GA. Marco has 37 generations of family history in Italy, and he is a descendant of Bettino Ricasoli, who played a central role in the history of laying the foundations for Chianti Classico wine. We gathered at The Vine Club in Atlanta with almost the entire team from Bon Vin Selections, who represents and distributes his wines in the state of Georgia. We talked about the Chianti Classico region, his foundational winemaking philosophies, and his various experiences selling wine in the United States. Throughout the conversation, we tasted several of his wines, and we talk about the key grape varieties that he works with in addition to the flagship Sangiovese. You'll hear some helpful context for the history of “Super Tuscans” while also hearing about his unique method for crafting his Vin Santo. He also tells us that he anchors his ethos in not only sustainability and organic farming, but also in the fact that his wines are best enjoyed with food and friendship. You can visit www.roccadimontegrossi.it to learn more about the estate, and you can find the wines in Georgia distributed through Bon Vin Selections (@bonvinselections).-------------Recorded October 6, 2025 with a LIVE audience at The Vine Club in Atlanta, GA. October is Virginia Wine Month! The Monticello Wine Trail is hosting a Red Wine Showcase on October 17th bringing together 18 standout wineries from the Monticello Wine Trail for one unforgettable event at Eastwood Farm and Winery: INFO AND TICKETS HERE

It's hard to stand out in a field of giants, and when it comes to Tuscan wine, the landscape is populated by Titans. But Vino Nobile di Montepulciano, crafted from the Sangiovese grape planted around the tiny town of Montepulciano, has always managed to catch the eye of connoisseurs. From a Renaissance poet who declared it the king of all wines to the 20th-century legislators who named it alongside Brunello, Barolo, and Barbaresco as one of Italy's first four DOCGs, the quiet giant known as the “noble wine of Montepulciano” never fails to impress. In this episode of the Wine Enthusiast podcast, brought to you by Avignonesi Winery, writer-at-large and reviewer for Tuscany Danielle Callegari spoke with the operation's CEO and chief winemaker Matteo Giustiniani. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.com. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

La cantina Bindella - a Vallocaia - è da anni una delle realtà vitivinicole di riferimento del territorio di Montepulciano, fra le primarie rappresentanti del Vino Nobile di Montepulciano. La Riserva Vallocaia, nell'annata 2021, conquista il titolo di migliore vino per l'estate 2025 oltre ai Cinque Diamanti DiWineTaste. Riconoscimento - quest'ultimo - conquistato anche da altri cinque vini e annate recensite nel corso dell'estate.

Junto al brillante enólogo y amigo Federico Isgró en Puerto Rico después de habernos conocido en Mendoza. Busquen los vinos de Bira en el Almacén del Vino de B. Fernández. Hechos en el Valle de Uno en Mendoza con Sangiovese y otros varietales, estos vinos representan lo que dice la etiqueta "Cuore italiano, anima argentina". Gracias por escuchar, comentar, compartir y seguirnos en el podcast. ¡Salud y dale share!#vino #wine #mendoza #valledeuco #sangiovese #vinotinto

This week, the guys pop open the 2021 Tenuta di Renieri Chianti Classico Riserva. A $25 bottle that James Suckling stamped with 95 points. The question, does that score really hold up?Along the way we dig into what separates Chianti Classico from the rest of Chianti, the rules behind Riserva and Gran Riserva, and why the black rooster on the label actually matters.We also roll out our brand-new game Viterations, where this Riserva gets reimagined as a car, a cheese, and even an Italian speedo.Looking for a solid Sangiovese that won't empty your wallet? This one might be your next dinner table pick.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠Chapters00:00 - Welcome and Wine Introduction02:30 - Why This Bottle? $25 and 95 Points05:20 - First Impressions and Tasting Notes10:30 - Structure, Balance, and Finish16:30 - Old World vs. New World Discussion18:00 - Learning Segment – Chianti Classico, Riserva, and Gran Riserva25:30 - How Air and Decanting Change the Wine28:00 - The Review30:30 - Food Pairings and Dinner Table Potential33:00 - New Game: Viterations36:30 - Closing Thoughts

Wine Road Podcast Episode 233 Summary Hosts Marci Gordon and Beth Costa welcome Miro Tcholakov, winemaker at Trentadue Winery, for a lively discussion about wine, winemaking, and his journey in the industry. Key Highlights: Featured Wines: Miro introduces a Rosé of Sangiovese (Rosato) and a Sauvignon Blanc under the La Storia label. The Rosato is made using the "bleeding" method from old and new vineyards, while the Sauvignon Blanc marks a shift in branding for Trentadue. Winery Overview: Trentadue Winery, located in Geyserville, is one of Sonoma County's oldest wineries, bonded in 1969. Miro has been with the winery for 26 years, overseeing significant updates and producing estate-grown wines like Sangiovese, Malbec, and Montepulciano. Miro's Background: Originally from Bulgaria, Miro shares stories of his winemaking roots, including childhood memories of family winemaking and his early career in the U.S. He started his own label, Miro Cellars, focusing on Zinfandel and Petite Sirah. Events at Trentadue: Upcoming events include the Taste Destination 128 Barbecue Cook-Off (Aug 23) and the Lobster Feast (Sept 13). The winery also offers gondola vineyard tours and hosts weddings. Cultural Insights: Miro reflects on his upbringing in Bulgaria, his family's winemaking traditions, and his adventurous spirit, including spelunking expeditions in Europe. Additional Mentions: Lodging Recommendation: The Stavrand in Guerneville, a luxurious property surrounded by redwoods, was highlighted for visitors. Harvest Wine Trail: A one-day event on Sept 12 featuring 30 wineries offering unique harvest experiences. Miro's passion for winemaking and storytelling shines throughout the episode, making it a delightful listen for wine enthusiasts.