Podcasts about Sangiovese

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.

Le Caniette is among the leading wineries in the Piceno area, in the province of Ascoli Piceno, a vast denomination of the Marche region. With over 120 years of history, this winery's wines are distinguished by their excellent quality, a trusted benchmark in this region for years. The Rosso Piceno Superiore Morellone 2020 expresses finesse and elegance combined with the character of Montepulciano and the personality of Sangiovese, for a five diamond wine, earning the title of best of the month.

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.

Dolomiti, Brunch e Sangiovese: l'autunno che ti rigenera.In questa puntata di #ViaggiandoEMangiando, vi abbiamo accompagnato in un viaggio che celebra l'autunno come momento di rinascita, tra benessere, sapori autentici e l'eccellenza vinicola italiana!Siamo partiti dalle Dolomiti, dove il Dolomiti Wellness Hotel Fanes ha presentato l'esperienza "Rinascita Alpina", un invito al benessere totale. Abbiamo poi esplorato il fascino delle "Cantine e Trattorie in Cantina", un'immersione nei sapori più genuini.Il nostro tour ci ha condotto in Toscana, dove l'Italian Hospitality Collection propone il concetto di "Rinascere in autunno", con soggiorni rigeneranti. E a Roma, abbiamo scoperto un appuntamento imperdibile: "Il Pranzo della Domenica", con i cinque Brunch Campani a Le Méridien Visconti Rome, un'esplosione di gusto e convivialità.Infine, un tuffo nel mondo del vino: abbiamo celebrato l'arrivo del Timorasso dei Colli Tortonesi, il primo bianco della celebre cantina "Braida".E abbiamo assaporato l'eleganza del Sangiovese di Predappio con il vino Gualdo, che racconta la passione e l'unicità della Romagna.Un'esplorazione che ha unito il benessere, il gusto e la riscoperta dei grandi vini italiani. Non perdetevi questa puntata ricca di emozioni e spunti!Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/viaggiando-e-mangiando--3286496/support.

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

Tannins are natural and essential to wine. They also are wine's most misunderstood element. Even wine scientists admit they do not fully understand tannins. One expert called tannins a “chemical train wreck.” Let's explore.What do we know? Tannins are natural organic and phenolic compounds found in almost all plants. They provide protection as a chemical deterrent against plant-eating animals and insects. Their bitter, astringent taste is unpalatable to herbivores. When consumed by insects and some herbivores, tannins interfere with digestion, negatively affecting growth and development.Wine toasting I created in AI to give you something to look atTannins are powerful antimicrobial agents, protecting plants against bacterial, fungal, and viral infections. Tannins disrupt microbial cell walls and interfere with cellular processes. This is particularly important in bark and roots, where tannins are the first line of defense against soil-borne pathogens.Tannins are potent antioxidants. They are important when plants produce elevated levels of potentially harmful free radicals as a result of drought and other environmental challenges.Tannins efficiently absorb UV light, protecting against harmful solar radiation. Particularly important in sensitive plant tissues.While tannins deter harmful organisms, they have a role in attracting beneficial insects, particularly pollinators. They also are involved in the activation of nodulation genes that favor nitrogen fixation in plants that have symbiotic relationships with nitrogen-fixing bacteria.Tannins aid reproduction by helping seeds maintain dormancy by creating barriers to water uptake and germination. Located in the seed coat, tannins allow seeds to survive unfavorable conditions, then to germinate when conditions are favorable.Tannins are among the most abundant secondary metabolites produced by plants. The multi-faceted success of the tannin-production strategy is proof of its efficacy.But, enough of the general science, you are reading this to learn something about tannin in wine.More AI art I created to keep you interestedWine tannins primarily come from grape skins, seeds, and stems. Oak barrels also contribute, although oak tannins are different from grape tannins.Tannins provide the body and a framework—structure—that supports other elements in wine, such as acidity, alcohol, and fruit flavors. Tannins also provide color (anthocyanins, a type of flavonoid, are responsible for red and purple hues in wine), astringency (puckering sensation inside your cheeks), and texture.Texture or “mouthfeel” is the physical sensation in your mouth most often associated with wine tannins. Common texture descriptors include:• Silky, velvety, fine. Smooth, refined tannins feel soft on the palate.• Chalky, dusty. Tannins feel gritty or powdery.• Grippy, astringent. Pronounced tannins create a drying sensation, think over-brewed tea.• Granular. Tannins have coarse, rough texture.Tannins can be a key component in food pairing. They particularly interact with proteins and fats on a molecular level. Lipids in fatty foods bind to tannin molecules, reducing tannic astringency, activate salivary glands to help break down meat protein, and enhance both the wine fruit flavors and the savory meat flavors. That is why rich, tannic red wines are classic pairings with a juicy steak.On the other hand, winemakers can deliberately reduce tannins by limiting by the amount of skin contact—often none or very little in white wines, minimal in rosé—which allows the acidity and fruit to play center stage. Avoiding oak reduces tannins, but some whites are aged in oak to gain oak tannins, which mainly influences mouthfeel and texture rather than astringency. Oak-aged whites usually fall into the silky, velvety, rounder, creamier category. With enough oak, there can be subtle drying and fine-grain elements, which adds complexity, enhances food compatibility, and boosts aging potential. But winemakers walk a tight rope here. Too much oak flavors and oak tannins in white wines creates a lurid, blowsy cartoon wine.Tannins are a natural preservative. Tannins from tree bark are used to “tan” leather to preserve it. Tannins particularly serve the preservative role in red wine. Their critical function is as an antioxidant. Tannins serve as sacrificial molecules that bind with oxygen molecules before the oxygen can downgrade fruit flavor, mute colors, or create offensive odors and flavors. Tannins capture free radicals and oxidation, allowing other components to develop complexity and depth. The antioxidant capacity of tannins reduces the need for sulfur dioxide in wine and permits a more natural preservation strategy.Tannin evolution is a sophisticated process of molecular transformation. In the beginning, tannin molecules are small and can create bitter, harsh sensations—qualities of their defense properties. That's why young tannic wines can be almost undrinkable. Over time, tannic molecules undergo polymerization where individual molecules link together to form complex chains that interact differently on your palate. Complex chain tannins taste softer and less astringent. Bottle aging is a real thing.Tannins also stabilize color, or subtly modify it. Young red wines get their color primarily through unstable free anthocyanins which would fade without tannins. During fermentation and early aging, anthocyanins bind with tannin molecules to form polymeric pigments, which tend to stabilize the color. As wine ages, however, there is a slow change to brick-red hues. Brick red hues often are a marker for quality, aged red wines.Tannins are a core element of the world's great wines built for aging. But that comes at a cost. Such wines can be undrinkable in their youth, requiring years in oak and then in bottle to evolve into the pinnacle pours treasured by wine connoisseurs. That process adds costs. The winery most hold the wine for years before they can get return on their investment. The customer must do the same, which means a dedicated place like a temperature-controlled cellar before they can enjoy.Such patience is hard to find in today's world of social media, cell phones, and on-demand streaming content. The large majority of wines are made to be enjoyed when you get home from the store. Even winemakers capable of making age-worthy wines now reduce tannins with techniques like holding back on lengthy maceration (time on skins, a major source of tannins), or employing strategies such as cold soaking, gentle cap management, micro-oxygenation, sur lie élevage, fermentation in concrete eggs and other methods. There is a possible trade-off: reducing the ageability of the wine.Red wines are wines with the most tannins and wines most-associated with aging—although there are white and sparkling wines that are aged—in those cases, acidity is the main preservative, not tannins.Here are some of the most tannic wines and the length of aging time for them to achieve their peaks:• Nebbiolo. Used to make Barolo and Barbaresco in northern Italy, nebbiolo wines—by DOCG regulations—must be aged a minimum of 38 months from November 1 of the harvest year. Top-tier Barolo Riserva must age a minimum of 18 months in barrel and cannot be released until January 1 of the sixth year after harvest. Barolo and Barbaresco easily can age 25 years before reaching their peak.• Cabernet Sauvignon. While winemakers make plenty of drink-now cabs, classic, age-worthy cabs from Bordeaux, Napa, and Coonawarra need 10-20 years to approach their best drinking stage.• Monastrell (aka Mourvèdre). When made in southern France's Bandol, the wine needs 8-15 years to achieve its potential.• Sangiovese. Brunello di Montalcino and top-level Chianti need to age 10-20 years to taste their best.• Other wines that need 10-20 years include Gran Reserva Rioja, Ribera del Duero (made with Tempranillo), Hermitage, Côte-Rôtie, some Australian Shiraz (made with Syrah/Shiraz).Many of us will never taste such wines. We don't have the money, time, and patience. But if you do get the opportunity, you will experience extraordinary flavor complexity, sophisticated textures, and the emotional-intellectual pleasure of tasting what soil and human toil gave birth to decades in the past, thanks in large part to tannins.Tasting notes• Portlandia Pinot Noir Oregon 2022: Admirable nuance, refinement for value pinot noir; example of how well Oregon—and Portlandia—does PN. It is lighter and more delicate than the standard CA PN at this price point. $16-19 Link to my review• Ernesto Catena Vineyards Ánimal Natural Vineyards Cabernet Sauvignon, Mendoza 2023: Rich, delicious dark fruits, good value from a scion of Argentine wine's over-achievers. $22-25 Link to my review• Rex Hill Vineyards Willamette Valley Pinot Noir 2022: Usual pinot noir flavors, raspberry and cherry, then pitches in cranberry and tartness that bodes well for food pairing and adds unexpected drama. $38 Link to my review• Duckhorn Vineyards Cabernet Sauvignon, Napa Valley 2022: Nicely structured, complex celebration of Napa cab with a smoothing dash of famed Duckhorn merlot. Elegant, genteel lane of Napa cab. $80 Link to my review• Stags' Leap Winery The Leap Cabernet Sauvignon Estate Grown Stags Leap District 2020: Rich, dense, very smooth. Not as age-worthy as previous offerings, but smoothly delicious now and for next several years. $95-120 Link to my reviewLast roundI am sure my wife has been putting glue on items in my weapons collection. She denies it, but I am sticking to my guns. Wine time.This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

On this week's show, we catch up with Olivier Humbrecht, Master of Wine, Consulting Winemaker, Phantom Creek Estates, to discuss the white wine program and his views on the Similkameen Valley. Then we speak with Alessandro Lunardi, Director of North America for the famed Montalcino producer Tenuta Luce. Lunardi discusses the Montalcino terroir, as well as Merlot and Sangiovese, and the 30th anniversary of Luce 2022, the winery's flagship wine. Notable wine personality Sue Hodder, Senior Winemaker at Wynns Coonawarra Estate, returns to Vancouver to join us to discuss the seldom-made Michael Shiraz and the latest 2018 iteration in the market, named after the founder, David Wynn's son. Then we cap off the show with a 2025 harvest update from B.C. with wine marketing guru and MW, Geoffrey Moss. Oh, and we also discuss the strike and the devastating effects of the BCGEU shutdown on the hospitality business.

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.

The Bindella winery in Vallocaia is a leading winery in the Montepulciano area since many years, among the main representatives of Vino Nobile di Montepulciano. The 2021 Riserva Vallocaia conquers the title of best wine for summer 2025, as well as DiWineTaste Five Diamonds. This recognition has also been earned by five other wines and vintages reviewed over the summer.

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

We welcome Sarah Heller, Master of Wine, to The Premier Cru!On a recent trip to Montalcino, we got the opportunity to try Rosso di Montalcino from over 60 producers. To place the wines into context, Sarah treated a small group of us to a masterclass introducing the category and the different styles of wines produced.What stood out, is how useful the wines are. They are approachable young and adaptable to be paired with lots of different types of food, making them the perfect "swiss army knife" for sommeliers.We wanted to share the insights of the masterclass with you and the focus for this episode is an introduction to Rosso di Montalcino as a category. We sandwich that conversation between an introduction to Sangiovese as a grape variety and insights into what it takes to become a Master of Wine.Let us know in the comments if you have any questions or requests for upcoming guests/topics of discussion.If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

Send us a textIt came to our attention that our Nebb ep wasn't uploaded currently so you all never heard us Greek out over one of our fav grapes… well…  here it is! Meg and Mel explore the world of Nebbiolo, comparing Australian examples from Victoria with Italian classics from Piedmont.• Nebbiolo is known for its paradoxical nature - light in colour but powerful in tannin and structure• Classic descriptors include tar, roses, dried cherries, and a distinctive "bricky" character• Pizzini La Volpe Nebbiolo ($35) from King Valley offers an approachable entry point to the variety• Traviati Beechworth Nebbiolo ($45) presents a more serious, age-worthy Australian expression• Fontana Freda Langhe Nebbiolo ($40-45) shows distinctive herb notes alongside tar and roses• Fontana Freda Barolo 2019 ($95) demonstrates the depth, complexity and powerful tannins expected from Barolo• Australian Nebbiolo may never become as mainstream as Sangiovese but offers excellent value and quality• Nebbiolo is perfect for autumn dining, pairing beautifully with mushrooms, truffles and hearty dishesFollow us on instagram @winewithmegandmel

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

Pionero, visionario y enamorado de México: así es Paolo Paolini, originario de Le Marche, Italia, y uno de los grandes referentes del vino mexicano contemporáneo. Doctor en Agronomía con especialidad en Enología por la Universidad de Perugia, llegó a nuestro país en 1985 para trabajar en una vinícola en Aguascalientes, sembrando los primeros pilares de lo que hoy conocemos como industria vinícola nacional. En 1997 fundó Villa Montefiori en el Valle de Guadalupe, Baja California, un proyecto que une el corazón italiano con el terruño mexicano. Allí cultiva Nebbiolo, Sangiovese, Brunello y Aglianico con una visión clara: hacer vinos mexicanos con alma italiana. Hoy, Montefiori es sinónimo de elegancia, complejidad y autenticidad, y la historia de Paolo nos recuerda cómo la pasión por la tierra y la fusión cultural pueden dar vida a vinos inolvidables.

We welcome Gabriele Gorelli, Master of Wine, to The Premier Cru!I recently had the opportunity to visit Montalcino and go on a tour of the region. It was exceptional fun and a highlight was attending a seminar, delivered by Gabriele and the Consorzio del Brunello di Montalcino, introducing a new research project they have conducted. The output is a new map of the region, which is as detailed as you find in other fine wine regions, such as Burgundy or Barolo. For wine geeks, its the perfect resource to understand and investigate the profiles of producers and individual wines in more depth. In addition, they have created a new method to evaluate the characteristics of each vintage. They have moved away from a quantitative 5-star rating, to a qualitative evaluation using 3 words that summarise the vintage. Traditional wine media has given higher scores for vintages that are more powerful and intense. This new method has the potential to be far more nuanced and to enable consumers to select the vintage that best matches their palate. Both developments are going to greatly enhance our understanding of Brunello, making this episode a must listen for anyone passionate about the region and Sangiovese!On this episode we briefly introduce you to Brunello as a region and then discuss all of Gabriele's research. Let us know in the comments if you have any questions. If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

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.

Riecine - a Gaiole in Chianti - è una delle realtà vitivinicole più rappresentative e conosciute del territorio del Chianti Classico. Da sempre dedita alla valorizzazione del Sangiovese, oggi è guidata con successo da Alessandro Campatelli, il quale - dopo avere raccolto il testimone e la visione degli antichi proprietari - si distingue per una produzione di assoluta eccellenza, come il Chianti Classico Gran Selezione Vigna Gittori, strepitosa espressione di questa denominazione, un Sangiovese di impeccabile classe ed eleganza.

Riecine, located in Gaiole in Chianti - in the province of Siena, is one of the most representative and renowned wineries in the Chianti Classico area. Committed to the Sangiovese grape, it is now successfully led by Alessandro Campatelli, who - after taking over the reins and the vision of the former owners - stands out for his exceptional production, such as the Chianti Classico Gran Selezione Vigna Gittori, a stunning expression of this appellation, a Sangiovese of impeccable class and elegance.

Send us a textIn this episode of Uncorking Italy, Rob heads into the cool, mountainous vineyards of Northeast Italy—where high-altitude precision meets bold experimentation. From the pristine whites of Alto Adige to the skin-contact pioneers of Friuli Venezia Giulia, this region delivers some of the most fascinating, food-loving wines in the country.Rob explores crisp Pinot Bianco, floral Gewürztraminer, and structured Friulano, before diving into the world of orange wines made from Ribolla Gialla and other native grapes. You'll also hear about light alpine reds like Schiava and Lagrein, the surprising depth of Refosco, and how centuries-old techniques are creating the next wave of Italian wine buzz.Pairings, producer tips, travel insights—it's all here. If you think Italian wine is just Sangiovese and Nebbiolo, this episode will open your eyes and refresh your palate.

Season 2, baby! We uncorked this fresh new season with a bottle of Ruffino Chianti (delicious, a bit peppery, tastes like Italy)! Made with grapes named after “The Blood of Jupiter”, this ‘Sangiovese' was the perfect pairing with an episode about Homer's ‘Odyssey'—and Cory's 22-minute odyssey in “Back 2 School” leads him to discover that the best way to navigate high school is to know exactly who you are, and to keep it real. Cheers!

Castellani In this episode, Rob and Scott experience mediocrity in a glass as they fall asleep drinking Castellani's Monsalaia Tuscana IGT.  So come join us, on The Wine Vault.

Today, Shelley and Phil take a summer dive in to a new world Sangiovese, from our friends at Liberty Lake Wine Cellars, and an old world Sangiovese, a Chianti from Tuscany. Same vintage. Same grape. Completely different terroir. We made it through the week! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2021 Tahija Sangiovese ($35 from the Liberty Lake Wine Cellars)

Send us a textTuscany is home to Italy's most iconic reds—and a few underrated whites. In this episode, we explore the rolling hills of Chianti, the prestige of Brunello, and the rise of Super Tuscans. Learn what makes Sangiovese so expressive, and how Tuscany balances tradition and innovation.Topics Covered:Sangiovese 101: The backbone of Chianti, Vino Nobile, and BrunelloBrunello di Montalcino vs Chianti ClassicoThe Super Tuscan revolution: Bolgheri & IGT winesVernaccia di San Gimignano – Tuscany's underrated whiteBest food pairings: From Bistecca alla Fiorentina to PecorinoVisiting tips: Top wineries and tasting experiences

Three grape varieties from three different Italian wine regions. Italy is known for producing great wines at affordable prices. It is the number one wine-producing country in the world.Chianti is from central Italy, from the Tuscany region. Puglia is located on the heel of Italy. A Mediterranean climate with fertile soils, and according to the “Atlas of World Wine” is the flattest wine region in Italy. However, because about half of the region is a peninsula it is cooled by sea breezes. The region ranks second in wine production in all of Italy. Production is high because of the perfect growing conditions and the amount of bulk wine production. Abruzzo is a mountainous region on the Adriatic Sea Coast. Its location and topography gives the vines plenty of sunshine, temperate sea breezes, and well-drained soils. In recent years, inferior vines have been removed as part of a quality improvement movement in the area. Until recently, only one DOC covered the entire region. Now have multiple DOCs and 2-DOCGs. There are also increasing restrictions on the production and labeling of the wines. Tonight, we are enjoying three Italian wines including:2019 Kirkland Signature Chianti Classico Gran Selezione. This wine was purchased at Costco for $9.89. Since it is a Chianti, we know it is made from the Sangiovese grape, and because it is a Classico, we know it comes from the original Chianti DOCG. After a long maceration, it is aged in Slavonian oak barrels for 30 months. It has 14% alcohol. 2022 Avoglia Susumaniello Puglia. I purchased it at Wine Styles. It sells for around $17.00. This is a light to medium-bodied wine. The grapes are macerated for 6-8 days, and then the wine is aged in stainless steel tanks. I saw several posts on the internet calling the wine an Italian Beaujolais. It has 13.0% alcohol. 2022 Madia Torre Zambra Montepulciano d'Abruzzo. This wine was purchased at Costco for $7.99. The wine is made from the Montepulciano grape and comes from the Abruzzo region of Italy. In the past, it was known as a cheaper fruity red wine that pairs with pizza. 13.5% alcohol. The Susumaniello was a fruit-forward, easy-drinking wine and was Denise's favorite of the night. My favorite was the Montepulciano d'Abruzzo. I felt this wine had was more balanced and complex. We both scored a 3 for the Chianti. Denise gave the Susumaniello a 4 and I gave it a high 3. We both gave the Montepulciano d'Abruzzo a 4. Next week we will continue to explore Italian varieties and regions.

Il Colombaio di Santa Chiara is a family-run winery with a luxury inn and restaurant called La Locanda di Logi located near San Gimignano, a town known for its 14 medieval towers. Patriarch Mario Logi acquired the former 11th century monastery and surrounding land in 1983 to plant vines. Here you can taste Vernaccia di San Gimignano, Tuscany's only DOCG white wine, as well as Tuscan IGT reds from Sangiovese, Cabernet Franc and Merlot. Filippo Logi is the third generation to work at the winery.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

Welcome back, wine friends! This episode is all about the rebels — the wild ones — the winemakers who've ripped up the rulebook and gone their own way. We're diving deep into the world of declassified cult wines: the bottles that said "no thanks" to tradition-bound wine laws, and yet, somehow became some of the most expensive, most desired, and most obsessively followed wines on the planet. But before we get to the juicy stuff, let's set the scene. You know those cryptic acronyms on European wine labels — AOC, DOCG, and even Qualitätswein? They're steeped in history, tradition, and legal frameworks that protect the where, the what, and the how of a wine. They're there to ensure quality, consistency, and authenticity.  And yet, to some, those same laws can feel more like shackles than structure. Want to plant Syrah in Bordeaux? Or fancy making an orange wine in Chianti? You can't under AOC or DOCG rules. Even if your wine is mind-blowingly good, if it doesn't fit the mould, it gets dumped in the “Vin de France” or “Vino da Tavola” pile. So in this episode, we raise a glass to the misfits, the rule-breakers, and the game-changers — winemakers who said, “Forget the label, let the wine speak for itself.” We'll travel from the storied vineyards of Bordeaux to the wild Loire, up through Tuscany, and back again — featuring the most expensive wine in the world, a Brunello scandal, and some unicorn bottles you've probably seen worshipped on Instagram. Throughout this episode, whilst telling the tales of some of the most iconic and rebellious wines, you'll also learn more about: vine density plantings in Bordeaux, the impact of phylloxera, the historic grape varieties of Bordeaux, what Bordeaux might have tasted like before the 1855 classification, the scandal of Brunellogate, the difference between Sangiovese in Montalcino vs Chianti, Chianti's rigid and outdated regulations, and a few legends of the natural wine movement. Get ready for trailblazing tales, creative freedom in a bottle, and a reminder that some of the best wines in the world never needed permission to be great.   Episode Chapters: 3.30: Introducing Liber Pater – the most expensive wine in the world 10.00: Introducing Louis-Benjamin - Didier Dagueneau Pouilly-Fume Asteroide – the holy grail of Sauvignon Blanc 15.30: Introducing Case Basse di Gianfranco Soldera Toscana Sangiovese – The wine making the most dramatic exit from Brunello di Montalcino DOCG 23.00: Introducing Le Pergole Torte from Montevertine – a 100% Sangiovese from the Chianti Classico region 26.10: Introducing the wines from Domaine des Miroirs in the Jura region – a Japanese winemaker producing ‘unicorn wines'. 32.30: Introducing a declassified super affordable wine for contrast: Gran Cerdo from Gonzalo Grijalba    

Du stehst in einem kühlen Weinkeller, der Duft von Trauben und Holz liegt in der Luft, während Vincenzo dir mit leuchtenden Augen erklärt, wie hier – mitten im Cilento – Wein nicht nur gemacht, sondern gelebt wird. In dieser Episode nehmen wir dich mit auf eine Reise zu Vino Pulito in Martine, wo Tradition auf Innovation trifft, wo Amphoren aus Terrakotta auf moderne Edelstahltanks treffen und lokale Rebsorten wie Aglianico, Fiano und Falanghina ihre ganze Kraft entfalten dürfen. Du erfährst, wie sich die Weinlese durch den Klimawandel verändert hat, wie die Weine hier gekeltert, vergoren und gereift werden, und was sie so besonders macht. Wir probieren gemeinsam frische, mineralische Weißweine mit Meeresbrise im Glas, kraftvolle Cuvées und tiefgründige Rote, die nach Sonne, Erde und Leidenschaft schmecken. Zwischen den Gläsern erzählen wir Geschichten – von Experimenten, Entdeckungen und der Liebe zur Region. Wenn du Wein nicht nur trinken, sondern verstehen willst, wenn du Lust auf echte Einblicke und authentische Aromen hast, dann hör rein. Abonniere den Podcast und begleite uns auf der nächsten Reise ins echte Italien. Hier geht es zum Winzer Polito Viticoltori  ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

In this episode of Read Between the Wines, we return to the heart of Tuscany to meet Leonardo Bellaccini, the legendary oenologist of San Felice. With over 40 years at the estate, Bellaccini shares how tradition and innovation work hand in hand to shape some of Italy's most iconic wines. We explore the story behind Vigorello, the first Super Tuscan from Chianti Classico, and the revival of Pugnitello, a once-forgotten grape now central to San Felice's identity. Bellaccini also opens up about the estate's commitment to sustainability, including regenerative viticulture and adapting to climate change without irrigation. This conversation goes beyond winemaking—it's about preserving culture, respecting the land, and understanding wine as more than just a drink. As Bellaccini says, “Wine makes your soul richer.” Whether you're a Tuscan wine lover or simply curious about what makes great wine possible, this episode is a thoughtful and inspiring listen.   For more information about our Podcast, visit us on the web:  https://readbetweenthewinespodcast.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines   

Send us a textDomain Dave explores Costco's Kirkland Signature Chianti Classico Reserva 2022, an exceptional value at just $8.99 that delivers authentic Tuscan character despite its budget price. The wine appears to have a new producer this year (no longer Caffaggio), making it worth trying regardless of previous experiences with this label.• DOCG classification guarantees quality through strict regulations for vineyard management and wine production• Made primarily from Sangiovese (minimum 90%) and aged for two years with three months in bottle• Italian wines like Chianti are specifically designed to pair with food, not for standalone sipping• Even simple pairings like American cheese singles can transform the wine by softening its tannins• The wine delivers typical Chianti characteristics - red berry flavors, spice notes, and good structure• At $8.99, this represents an exceptional value for a wine of this caliber• Pairs wonderfully with everything from takeout burgers to pasta dishesCheck out CheapWineFinder.com for three different value-priced wine reviews each week!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Argiano è una delle principali e più affermate realtà vitivinicole del territorio di Montalcino e della Toscana. Celebre per i suoi eccellenti Brunello di Montalcino, Argiano è anche il produttore di uno dei più grandi Super Tuscans della storia, creato per la prima volta con l'annata 1995 grazie alla visione e allo strepitoso genio di Giacomo Tachis, il più grande enologo italiano e padre del rinascimento enologico del Paese. Solengo 2021 - anche ancora oggi è prodotto con la composizione ideata dal grande enologo piemontese - conquista i Cinque Diamanti DiWineTaste e il titolo di migliore vino di Marzo 2025.

What makes Sangiovese a difficult wine to grow and make? Why should you pay attention to the white wines of Tuscany? What do you need to know about Tuscany's Vin Santo? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some common mistakes people make when comparing Tuscan wines to those from other regions? What are Super Tuscans and how did they come to be? Why did these rebel wines capture the imagination of the world in the 70s and 80s? What's the new Super Tuscan counter culture about? Why did Brunello di Montalcino achieve icon status? What makes Sangiovese difficult to grow and why doesn't it tend to thrive in North America? What motivated Susan to include sections on Tuscan white wines and Vin Santo in the book? How is Vin Santo made and why is there so much variety? What makes Tuscan olive oil so special? How can you best pair Tuscan wines with food? Why would Susan love to be able to share a bottle of wine with Queen Elizabeth II?   Key Takeaways Susan notes that Sangiovese is like Pinot Noir in that it likes certain terroir, particular soils, the winds of Tuscany, and it is quite a sensitive grape. You can't overproduce it. It responds differently to different sites and it's not good in every vintage. It has so many parallels with Pinot Noir. They don't taste the same, but they behave the same. Susan likes an underdog story like the white wines of Tuscany, because they're only like 10% of the wines produced, though she believes that the Trebbiano grape is like the evil twin. In the book, Emily O'Hare writes about grapes like Vernaccia, Vermentino and Ansonica that are producing some great wines so we should watch out for them. There's another lovely story about wines of the small island called Giglio. It was raided by the pirate Barbarossa, and he sent all the inhabitants away to be slaves in Constantinople. But he brought back people from a village in Greece, and they bought the grape called Ansonica with them and so those vines are still on the island today. Susan thinks white wines are going to be more important for Tuscany. If you're going to find a comparison, Susan says that Tokaji is a really good one, because it has that bracing acidity that the Italians love as well. But also, you can't generalize with it. It's a 3,000 year-old-wine, and every farm makes a different version. In the past, they used to collect these grapes because they couldn't handle all the olives and all the grapes all at once. So they would leave some of the grapes in the drying lofts, up in the roofs. They would dry, and concentrate, and the sugars would get sweeter. When everything settled in November or March or February, they would make a wine from these beautiful sweet grapes. And they all have their own natural yeast from the air. And they would seed that yeast into the wine, ferment, and then they would lock it up in its barrel and leave it for seven to eight years. It would shrink, it would ferment. It would stop fermenting. And then at the end of that time, they would open the barrel very carefully, and it was something magnificent, but very, very different. Each producer would have their own.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/329.

I am always intrigues with entrepreneurs, particularly ones that venture in the the space that I occupied for over 35 years. That is the curation of fine wine to expose people to fine wine. It can be a thankless job at times because you only seem to hear about the issues and problems a client might have, but growth in itself proves you are doing more good than harm. I just wrapped up an incredible episode of Wine Talks with the amazing Claudia Callegari. We dove deep into the world of affordable, yet exquisite wines. Claudia shared her passion for making quality wines accessible to everyone, regardless of budget. We also explored her fantastic journey with the Tuscan Wine Club and how she's connecting small, boutique wineries directly with wine lovers worldwide. If you believe wine should be an inclusive experience, you don't want to miss this episode. Cheers! A couple of highlights: Claudia's journey in the wine industry and how she created her own wine club. The challenges and triumphs of connecting consumers with niche, high-quality wines directly from Tuscany. Claudia's strategy for engaging wine lovers through in-person events and personalized wine experiences. Her passion for providing excellent wines at a range of prices, ensuring that quality wines are available to everyone. Claudia shares her incredible experiences, from organizing successful wine events in underrepresented areas such as Nebraska to offering immersive wine retreats in Tuscany. Her dedication to building trust with her customers by delivering personalized wine selections is truly inspiring. Join us as we journey through the picturesque vineyards of Tuscany and discover wines you won't find anywhere else. Whether you're a seasoned wine aficionado or just starting your wine journey, Claudia's story is sure to captivate and inspire you. Listen to the full episode now and embark on a wine adventure with Claudia Callegari! Cheers, The Wine Talks Team P.S. Don't forget to grab a glass of your favorite vino while you listen!

I live in the present. If I were to think about the future, I'd be alarmed about the utter demise of journalism and the self-degradation that many U.S. senators are eager to accept and the use of cryptocurrency to enrich the Chief Executive by tech tycoons kicking back 20% of their federal contracts, but instead I spend the day in my laboratory experimenting to design AI software to let me chat with long-deceased relatives such as my great-great-grandfather William Evans Keillor who says, “I don't know if this is heaven — it looks like Nebraska — and immortality is not my cup of tea but I'm getting used to it. No calendars, no clocks. The good news is that death dissolves your marriage so I'm free of Sarah and I've taken up with an angelic slip of a girl named Celeste who flutters about in water-wings and silk undies and instead of beans and bacon we have rigatoni with zucchini, cannellini, salami Bolognese, prosciutto, radicchio, parmigiano, pepperoni primavera, chorizo crostata, guacamole, guanciale Calabrese, pistachio pesto, and Sangiovese. We never had Italian food in Minnesota in 1880.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit garrisonkeillor.substack.com/subscribe

During our recent road trip down to Southern California, Michael and I explored the hidden gem of Santa Barbara's wine scene, which is often overshadowed by Napa and Sonoma Wine Country. We taste a unique sparkling wine that brings a refreshing twist to any occasion, perfect for those times when you need a little sparkle in your life. (Michael!)We share what the heck is Fizzy Riv and why you need it in your life!Check out Margerum Wine Company here! and follow them on InstagramVisit American Olive Farmer Here and use code SIPWITHNIKKI for $10 off your order!Purchase the Juicy and jumping from the glass Sollevato Sangiovese that made Liz's would be socks roll up and down! And for a limited time you'll see a bundle with 2 bottles of Sangiovese and one bottle of Olio Novello. Use code PODLISTENER for 10% off your order! If you'd like to Support the Podcast, you can buy me a glass of wine with your donation and get a shout out on a future episode. Please and Thank you! Follow Sollevato Wines on Instagram Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? nikki@sipwithnikki.comYou should Follow Nikki on INSTAGRAM !!

Send us a textMonte Bernadi is situated in the southernmost region of Panzano in Chianti. The zone is acknowledged as one of the "grand cru" regions of Chianti Classico. It has the highest percentage of old vines of any commercially producing estate in Chianti Classico, including six hectares over 55 years old, and one extraordinary hectare planted in 1933. Click below for more information:https://montebernardi.com/the-farmCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

I'm sitting in the middle of Disneyland, the happiest place on Earth, and I can't help but share what we experienced last night! Michael and I are on a road trip from Sonoma County, and let me tell you, our first stop was nothing short of magical. The culinary experience we had at the Napa Rose Restaurant in Disney's Grand Californian Hotel and Spa was out of this world! I woke up with my travel mic in hand, ready to dish all about our AMAZING dinner. It was the Chef's Counter experience, and trust me, it's the kind of meal that deserves its own podcast episode. I'm so excited to share with you:How the chef's counter at Napa Rose offers a unique dining experience tailored to guests' preferences. The uniqueness sitting at the counter at an open kitchen, watching the chefs in action as they created a custom menu for us Tips on how to snag the chef's counter experience, which is hard to do!A surprising and great value wine that was a perfect pairing with multiple courses Visit our website to sign up for the mailing list to know when the 2022 Sangiovese is available!Follow Sollevato Wines on Instagram Our Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? nikki@sipwithnikki.comYou should Follow Nikki on INSTAGRAM !!

This week, we had the incredible opportunity to sit down with Sophia Quercioli from Podere Le Ripi in Montalcino, Italy. Known for producing exceptional Sangiovese, the winery is farmed biodynamically by a team of young, passionate, and slightly crazy individuals. Founded in 1998 by Francesco Illy, Podere Le Ripi is home to one of the most fascinating vineyards in the world—the Bonsai Vineyard, a high-density planting that defies conventional wisdom. Their gravity-fed crush facility and cellar took eight people four years and 250,000 bricks to construct, a testament to the dedication and artistry behind their winemaking. “We don't like to define where a vineyard begins and ends, because everything we do is based on an approach that considers what surrounds us in its entirety. Vineyards, woods, olive trees, gullies, rivers, all this is our ecosystem, and we want to take care of it without separating nature on the basis of production class. We accompany 34 hectares of vineyards inserted in a setting at least 4 times larger.” The wines were absolutely stunning, and we'd like to extend a special thanks to Heather Gordon from DarkStar Imports for making the introduction. A heartfelt shoutout also goes to Chavo and Giulia, who weren't on this trip but hold a special place in our hearts. [Ep 360] Podere Le Ripi@podereleripiDarkStar Imports

In this special Encore Episode, we dive deep into world of Olive Oil, led by the incredible Liz Tagami. She's a 6th generation Californian, who has been involved in defining and nurturing the Lucero Olive Oil brand for over 16 years. She's a specialty food and cooking equipment industry veteran with 4 decades of international business experience. She and her husband, Donald, now own the Lucero brand and American Olive Farmer website and marketplace for all things olive oil related!We talk about:How a good olive oil can significantly benefit your healthThat the mediterranean diet is all about enjoying leisurely meals with loved ones while savoring delicious food and wine. What is Extra virgin olive oil (really), and how it's defined How properly storing olive oil is crucial to maintaining its freshness and health benefits over time. Visit American Olive Farmer Here and use code SIPWITHNIKKI for $10 off your order!Follow Liz on Instagram Follow Lucero Olive Oil on InstagramPurchase the Juicy and jumping from the glass Sollevato Sangiovese that made Liz's would be socks roll up and down! And for a limited time you'll see a bundle with 2 bottles of Sangiovese and one bottle of Olio Novello. Use code PODLISTENER for 10% off your order! If you'd like to Support the Podcast, you can buy me a glass of wine with your donation and get a shout out on a future episode. Please and Thank you! Follow Sollevato Wines on Instagram Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? nikki@sipwithnikki.comYou should Follow Nikki on INSTAGRAM !!

We're exploring the ins and outs of this fabulous Italian grape, why it deserves a spot on your table, and what dishes it pairs perfectly with—hint: think delicious fresh pasta and rich tomato sauces. Plus, I'm bringing in my other half, Michael, for an exciting tasting of our 2022 Sollevato Sangiovese that we've been waiting to uncork. Here's what you'll hear:Why Sangiovese is a very versatile grape that pairs perfectly with a wide range of foods. I share why, of all the grapes in California, we chose to make this type of wineThe winemaking process and how this 2022 vintage is or isn't different than it's counterpartsWe taste the newest Olio Novello from American Olive Farmer and see how it compliments the wine!Visit our website to sign up for the mailing list to know when the 2022 Sangiovese is available!Follow Sollevato Wines on Instagram Our Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Evan Goldstein's book "Perfect Pairings" If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? nikki@sipwithnikki.comYou should Follow Nikki on INSTAGRAM !!

We were joined by the lovely Patrizia and Romano Chiari of Tenuta l'Impostino in Tuscany. Crafting organic Sangiovese blends using biodynamic principles for over 20 years, their wines are a testimony to the tradition and innovation of a lesser-known corner of Tuscan viticulture, Montecucco. tenutaimpostino.it @tenutaimpostinowinery