Podcasts about Sangiovese

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the scandal of Brunellogate, the difference between Sangiovese in Montalcino vs Chianti, Chianti's rigid and outdated regulations, and a few legends of the natural wine movement.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 ************************************************

Romersk​ mytologi och livet på hjul står på egndan när vi rullar ut ett nytt avsnitt av Vin för Rookies. Vi får besök av Robert och Jeanette som lever större delen av året i sin husbil. Johan Eklöf vidgar deras kunskaper om vin och inspirerar till nya resmål när vi beger oss till Italien och pratar om druvan Sangiovese.

Direttamente dalla Riviera romagnola arriva un piccolo e tenero film. Oggi parliamo dell'opera prima di Paternal Leave, opera prima di Alissa Jung.Si siamo di parte, evviva la Romagna evviva il Sangiovese.

https://www.whisky.de/p.php?id=ABERF18SV Nosing 05:03 Wir verkosten den Aberfeldy Sangiovese Red Wine Cask Finish 18 Jahre. Dieser 18-jährige reifte zunächst in ehemaligen First Fill Bourbonfässern und erhielt anschließend ein 12-monatiges Finish in Sangiovese Rotweinfässern. Sangiovese ist eine der wichtigsten roten Rebsorten in Italien, die für elegante und kraftvolle Rotweine steht. ► Aberfeldy Brennereibesichtigung: https://youtu.be/ItC2Ggr7DgM ► Aberfeldy Playlist: https://www.youtube.com/playlist?list=PL650B6F228EBC5A29 ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

Di Sangiovese, di Monte Amiata, di Montalcino e di unicorn winez

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   

On the show this week, David McBean, General Manager of the Watermark Beach Resort, welcomes us back to the Waterfront Beach Resort in Osoyoos for week two of our South Okanagan Grape Escape. First-time guest Dave Marchand, Winemaker, Lastella Winery, joins us to discuss the stellar 2022 red vintages and the plight of Sangiovese at LaStella. Leandro Nosal, Winemaker, Tinhorn Creek Vineyards, stops by to chat about their 2024 Washington State Pinot Gris and the return of their concert series, while Justin Hall, Estate Winemaker, Nk'Mip Cellars in Osoyoos, provides us with an update on dining at Sweetgrass @ Nk'Mip Cellars. Plus, Christa-Lee McWatters, Vice President, Adega on 45th Estate Winery, joins us to discuss her latest adventure with an invitation to visit the winery and experience their picnics on the patio overlooking Osoyoos Lake.

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.

Argiano is one of the main and most established wineries in the Montalcino area and Tuscany. Famous for its excellent Brunello di Montalcino, Argiano is also the producer of one of the greatest Super Tuscans in history, created for the first time with the 1995 vintage thanks to the vision and the amazing genius of Giacomo Tachis, the greatest Italian winemaker and father of the wine renaissance in the country. Solengo 2021 - still produced today with the composition conceived by the great Piedmontese winemaker - conquers DiWineTaste Five Diamonds and the title of best wine of March 2025.

A Itália é um verdadeiro mosaico de sabores, que vai muito além da uva mais popular: Sangiovese. No vídeo de hoje, destacamos 5 uvas italianas cheias de identidade, que ajudam a construir a identidade vinícola do país através de rótulos clássicos e autorais.E claro, não poderia faltar a degustação de um rótulo de uma dessas jóias italianas!VINHO DEGUSTADO NO VÍDEO:

Send us a textWhat Meg's been drinking: Hirsch Hill Rose Pizzini La Volpe Nebbiolo $352022 Traviarti Mezzo Nebbiolo $45Fontanafredda Langhe Nebbiolo $40Fontanafredda Barolo DOCG $110 Follow us on instagram @winewithmegandmel

Der Frühling ist da, Ostern steht vor der Tür – und bei VINONIA wird natürlich Sangiovese getrunken! In dieser Folge verkosten wir ein ganz besonderes Weingut aus Montepulciano in der Toskana, das bald bei VINONIA.com erhältlich sein wird. Noch ist es nicht online, aber wir geben euch schon jetzt einen exklusiven Vorgeschmack.Was macht dieses Weingut so besonders? Warum passt Sangiovese perfekt zum Osterfest? Und welchen Geheimtipp haben wir dieses Mal für euch auf Lager?Wenn ihr wissen wollt, wann die Weine offiziell verfügbar sind, meldet euch unbedingt zum VINONIA Newsletter an – dort erfahrt ihr alles als Erste.Viel Spaß beim Reinhören und Genießen!

Send us a textGerman Riesling demystifies the often confusing terminologies found on labels by breaking down quality classifications based on ripeness levels at harvest and their relationship to final sweetness. We unpack the intricate world of German wine labels to help you navigate these complex yet incredibly rewarding wines.• German quality wine is ranked based on grape sugar levels at harvest, not final sweetness• Kabinett (11.5% potential alcohol) features citrus, green apple, and high acidity• Spätlese (13% potential alcohol) shows more ripeness with red apple and apricot notes• Auslese (14% potential alcohol) often includes some botrytis influence with marmalade character• Beerenauslese and Trockenbeerenauslese represent noble rot-affected and dried botrytis grapes• Eiswein (ice wine) offers concentrated sweetness without botrytis, yielding just 50 liters per ton• Alcohol level on the label indicates residual sugar – lower alcohol means more sweetness• VDP eagle symbol on bottles indicates membership in an elite producer group• Vineyard designations like "Grosses Gewächs" represent single-vineyard, high-quality wines• Wines with residual sugar provide perfect balance to high natural acidity• German Rieslings can age beautifully, developing complexity while maintaining freshnessNext week: Is Nebbiolo the next Sangiovese? We explore whether this Italian variety is becoming Australia's next big alternative grape variety. Follow us on instagram @winewithmegandmel

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

Known as the "Villa of 100 Chimneys," Tenuta di Artimino, built in 1596, served as the hunting lodge for Count Ferdinando de' Medici. Acquired in the 1980s by Olympic bicyclist, Giuseppe Olmo, it was named a UNESCO World Heritage Site in 2013. Italy's smallest DOCG Carmignano in Tuscany produces elegant red wines blended with Sangiovese (50% min.) and Cabernet Sauvignon and Cabernet Franc (20% max.). Annabella Pascale, CEO and granddaughter of Giuseppe Olmo, discusses its history and wines.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.

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 !!

Located in central Italy, Tuscany is home to some of the world's most notable wine regions including Brunello di Montalcino, Chianti Classico, Chianti, Vino Nobile di Montepulciano, Carmignano and Maremma. Tuscany is known for its red wines made primarily with the Sangiovese grape. Though smaller in production, Tuscan whites include DOCG Vernaccia di San Gimignano, Vermentino and Trebbiano Toscano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Fearless Fabulous You 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.

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

Food Travel USA with Elizabeth Dougherty AFRICAN INSPIRED ORGANIC WINES - DELIVERED The TRUTH about Food and Travel Original Broadcast Date:  09/16/2020 For nearly 15 years, Frey Vineyards of Mendocino California has partnered with Food Travel U-S-A to tell you about their Amazing line of Organic, AND Biodynamic Wines. In 2019, Frey partnered with one of their sales reps, Nicky Coachman-Robinson, to establish KWAYA CELLARS.  This collaboration introduced an organic, African-American-founded line of wines, including Merlot, Chardonnay, and Sangiovese. Elizabeth Dougherty spoke with Nicky Coachman-Robinson about his wines, and his exclusive partnership with Frey. ### FOOD TRAVEL USA FAST FACTS About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers. Website: Food And Travel Nation.com Social Media Sites: Facebook | X (formerly Twitter) } Truth Social | You Tube Live Broadcast: Saturday 5pm   LISTEN ANYTIME Executive Producer:  Michael Serio Email:  FoodTravelUSA@proton.me Each week our listeners get the very latest food and travel information We produce homemade videos of healthy, easy to make recipes We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show. Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host. Food And Travel Nation was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject. We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF'S” EVER!) We present hard-hitting topics and interviews without the same old political spin. We are very social media conscious and stay in touch with our audience. (200,000 plus) We work closely with advertisers and stations to ensure their success. We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system.

This is the weekly columnBy best estimate, there are some 10,000 different grape varieties in the world. If you tasted a different one every day, it would take you more than 27 years to complete the task. Thankfully, the world of wine is confined to a smaller number.About 6,000 grapes belong to the principal fine wine species Vitis vinifera. Only about 1,300 are actively used in winemaking. Only 13 varieties make up one-third of global winemaking; 33 varieties make up more than half of global use.The variety of grapes is significantly different depending on the country. Italy apparently has the most diversity, home to more than 1,300 varieties used in wine making. Sangiovese is Italy's most-planted grape, but it only accounts to around 8% of grapes grown.In contrast, New Zealand cultivates around 30 varieties, with sauvignon blanc accounting for 78% of production. Sauv blanc, pinot noir, pinot gris, and chardonnay account for more than 90% of New Zealand's wine grape production.The wine industry in the United States is so large and chaotic we do not know how many wine grape varieties are grown, and there are some native wine grapes that are not Vitis vinifera. We do have an idea about the top 10, which account for more than 80% of grape production. The numbers are rough because there are 50 different wine producing states with 50 different counting regimens. And the numbers change every year according to the vagaries of agriculture.According to the best-available numbers, there are 457,700 acres planted in the top ten varieties in the U.S. What follows are acres and percentages of the total:• Chardonnay: 106,000 (23.2%)• Cabernet sauvignon: 101,300 (22.1%)• Pinot noir: 61,800 (13.5%)• Merlot: 51,900 (11.3%)• Zinfandel: 47,000 (10.3%)• Syrah/shiraz: 22,000 (4.8%)• Pinot gris: 19,800 (4.3%)• French colombard: 19,700 (4.3%)• Sauvignon blanc: 17,300 (3.8%)• Rubired (used in bulk wine): 10,900 (2.4%)Tasting notes• Stoller Family Estate Chardonnay, Willamette Valley 2023: Presents without complications of oak or excessive malolactic fermentation. Simple, clean, pure. $19-25 Link to my review• Beringer Knights Valley Cabernet Sauvignon, Sonoma 2021: Drinks like a Napa, priced like a Sonoma. Go-to rich red wine play year after year. $25-35 Link to my review• Chateau Ste. Michelle Cabernet Sauvignon Canoe Ridge Estate, Horse Heaven Hills 2019: Consistent cab made by Washington State's largest winemaker; tasty tannins, generous fruit. $30-36 Link to my review• William Chris Vineyards Mourvèdre Reserve, Texas High Plains 2018: Solid, silky presentation of mourvèdre, a grape that found a home in Texas. Good balance of fruit, acidity; reserved, elegant tannins. $35-38 Link to my reviewLast roundI tell everyone about the benefits of eating dried grapes. It's about raisin awareness. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks 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. 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

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 !!

Send us a text In this episode, we dive into the rich history, distinctive characteristics, and global appeal of Sangiovese, the grape behind some of Italy's most celebrated wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. From its ancient roots in Tuscany to its modern-day cultivation around the world, we explore what makes Sangiovese so special. Join us as we sip, swirl, and savor the stories of this versatile grape, offering tips on how to pair it with food and why you should have this wine in your glass. Contact or Follow Rob: www.italianbottlesbites.com rob@foodwinewhiskey.com @foodwhiskey on X @italian_bottles_bites on IG Join the Italian Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Holy smokes, did we find a great wine! If you or someone you know is a Sangiovese skeptic, just doesn't get what all the fuss is about Chianti wine, then you owe it to yourself and them to try this wine made from the Sangiovese Grosse grape, a mutation of the standard Sangiovese grape used in Chianti. You will become a convert. We promise! Hailing from the Montalcino region of Italy, just south of Siena, the same region that Brunello di Montalcino is from, is this fabulous wine made from the same grape as Brunello, but is a more affordable, and some say more approachable, cousin or sibling of Brunello. If you don't know, Brunello is one of the great wines of Italy, and this wine is no slouch either. Rich, complex, fruity, and balanced, this wine is fabulous with meat dishes, rich red sauce pastas and lasagnas, and spicy wood fired pizza. After listening to this episode, you will want to run to your local wine shop to load up on this wine! We don't often give such high scores to wines at this price point. Wines reviewed in this episode: 2020 Camigliano Rosso di Montalcino, 2021 Voliero Rosso di Montalcino.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

For Episode 67, get ready to uncork a truly special episode of Read Between the Wines! Host Pierre Ferland sits down with the charming and insightful Santiago Marone Cinzano of Col d'Orcia, a 10th-generation winemaker with a story as rich and complex as the Brunello di Montalcino his family has perfected for centuries. Santiago spills the secrets of transforming Col d'Orcia into Tuscany's largest organic winery—a “biological oasis” where tradition meets innovation. From their meticulous organic practices to the unique Val d'Orcia terroir, this episode dives deep into what makes Col d'Orcia a beacon of sustainability and quality. But here's the twist: patience isn't just a virtue—it's practically a religion at Col d'Orcia. Santiago reveals La Filosofia della Pazienza (the philosophy of patience), a mindset that turns waiting into an art form, proving that the best things in life—like a perfectly aged Brunello—are worth the wait. Whether you're a Brunello aficionado or simply love a great story, this episode is an absolute treat. Tune in and let Santiago's passion for wine inspire your next pour! Finally, we offer bonus material - over 30 minutes of conversation with Santiago exclusively on our website. 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     

Rocca delle Macie - a Castellina in Chianti, in provincia di Siena - è fra le principali cantine del Chianti Classico, con una ricca selezione di vini appartenenti a questa importante denominazione toscana, ognuno con una precisa personalità e carattere. Fra questi spicca decisamente il Chianti Classico Gran Selezione Sergio Zingarelli, prodotto con Sangiovese in purezza, è capolavoro di eleganza e classe, oltre che meritevole dei cinque diamanti DiWineTaste.

Rocca delle Macie - at Castellina in Chianti, in province of Siena - is among the main wineries of Chianti Classico, with a rich range of wines belonging to this important Tuscan denomination, each with a precise personality and character. Among these, Chianti Classico Gran Selezione Sergio Zingarelli definitely stands out, made with 100% Sangiovese, a masterpiece of elegance and class, as well as deserving DiWineTaste five DiWineTaste.

Text the ShowMontalcino is small in size but giant in reputation. These nine square miles of Tuscany boast some of the world's most sought-after wines, yet only fifteen percent of the territory is dedicated to vines. Invest 10 minutes exploring Montalcino, Italy, from Brunello to Moscadello.ExploreAltesinoPoggio di SottoTenuta San Giorgio 

Send us a textEver wondered how a California wine can call itself "champagne"? Unravel the fascinating tale of the Korbel California Brut Rosé Champagne with Domain Dave from CheapWineFinder.com. Listen as we embark on a sparkling adventure, exploring why this $11.99 bottle is not only easy on the wallet but also has a place in Wine Enthusiast's top 100 wines under $20. Dave shares the intriguing history of Korbel, explaining how it earned the right to use the prestigious "champagne" label, all while highlighting its balanced and zestful flavor profile.Join us for an episode brimming with bubbly insights perfect for your holiday celebrations. Dave's expert guidance will take you through the unique blend of grapes—Pinot Noir, Sangiovese, Gamay, and Chenin Blanc—that give this wine its standout character. Whether you're hosting a festive gathering or enjoying a quiet New Year's toast, discover why the Korbel California Brut Rosé Champagne deserves a spot at your party. With over 140 years of winemaking expertise, the Korbel family's creation promises to surprise and delight without breaking the bank.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

“If you spend too much time worrying about the outcome and not about the process, then you just create anxiety and a lack of focus.”   This is a special episode only available to our podcast subscribers, which we call The Mini Chief. These are short, sharp highlights from our fabulous CEO guests, where you get a 5 to 10 minute snapshot from their full episode. This Mini Chief episode features Rob Patterson, Managing Director of Parkins Lane. His full episode is titled Humility, relationships and scaling fast. You can find the full audio and show notes here:

Banfi Col di Sasso Toscana IGT In this episode, Rob and Scott review the budget Cab blend from Banif known as Col di Sasso.  So come join us, on The Wine Vault.

What causes the “red wine headache”? Is it sulfites? A histamine reaction? Andrew Waterhouse, Professor Emeritus of Enology in the Department of Viticulture and Enology at UC Davis and Apramita Devi, Postdoctoral Scholar in the Department of Viticulture and Enology at UC Davis have identified a flavanol that can interfere with the metabolism of alcohol. That flavanol is quercetin, a natural product made in grape skins in response to sunlight. It is a natural sunscreen produced to protect the fruit from ultraviolet light. This conversation covers why quercetin may be more prevalent in high end wines, how skin contact during wine production impacts quercetin levels, and why sulfites may play a role in “red wine headache”. Resources:         74: The Spirit of Wine Andrew Waterhouse Andrew Waterhouse | Google Scholar Andrew Waterhouse | LinkedIn Apramita Devi | LinkedIn Apramita Devi |Google Scholar Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches Why Do Some People Get Headaches From Drinking Red Wine?  Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: What causes. The red wine headache? Is it sulfites or a histamine reaction? [00:00:10] Welcome to sustainable wine growing with the vineyard team. Where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director. I've been your team. Since 1994, we've brought you the latest science-based practices, experts growers and wine industry tools through both infield and online education. So that you can grow your business. Please raise a glass. With us as we cheers to 30 years. [00:00:37] In today's podcast, Craig Macmillan, critical resource. Manager at Niner wine estates with long time sip certified. Vineyard and the first ever sip certified winery. Speaks with two university of California Davis researchers. Andrew Waterhouse. Professor emeritus of enology and the department. of, viticulture and enology. And. Oprah meta Debbie. Post-doctoral scholar and the department of viticulture and enology. [00:01:04] They have identified a flavonol that can interfere. With the metabolism of alcohol. And that flavonol is called quercetin. A natural product made in the grape skins in response. To sunlight. It's a natural sunscreen produced to protect. The fruit from ultraviolet light. This conversation covers. Why quercetin may be more prevalent in high end wines. How. Skin contact during wine production impacts quercetin levels. And why sulfites may still play a role in that red wine headache. [00:01:36] Want to be more connected with the viticulture industry. But don't know where to start become a vineyard team member. Get access. to the latest science-based practices, experts, growers, and wine industry. The tools. Through both infield and online education so that you. You can grow your business. Visit vineyard team.org. And choose grower or business to join the community today. [00:01:57] Now let's listen. in. [00:02:01] Craig Macmillan: Our guests today are Andrew Waterhouse, Professor Emeritus in Enology in the Department of Viticulture Davis, and also Aparmita Devi. She is a postdoctoral scholar, also in the Department of Viticulture & Enology Davis. Thank you both for being here. [00:02:17] Andrew Waterhouse: Oh, we're glad to be here. [00:02:19] Craig Macmillan: Today we're going to talk about a really interesting topic. It's the role of quercetin , in wine headaches. The two of you recently co authored a paper on this one particular mechanism that might cause some people to get a headache after drinking even a small amount of red wine. But before we get into that, I want to ask you, how did you get interested in this topic? [00:02:37] Andrew Waterhouse: Well I've been talking to Steve Mathiasson. He's a Napa winemaker for actually quite a while, some years back. He suffers from headaches when he drinks certain wines. And we were chatting about possible mechanisms, and we even did a study many years ago with another postdoc in my lab to investigate a question we had or a theory we had, and that didn't pan out. But more recently we were chatting again, and I got interested in the topic again, and that's what got me interested, you know, just somebody knowledgeable who was suffering from headaches and. for listening. It was, it makes it more real and it's like, well, maybe we can figure something out. So that's what got us started. [00:03:17] Craig Macmillan: Apramita , how same for you. [00:03:19] Apramita Devi: Yeah. Same. Like I've been in touch with Andy and we have been talking about this project many years. So I was always interested because I come from biological science and metabolism and stuff I got interested after talking to Andy. [00:03:33] Craig Macmillan: Well, let's start with some basics. What is quercetin? [00:03:38] Andrew Waterhouse: Well, basically, it's a natural product made by grapes, but it's a very specific one. It's in the class of polyphenolic compounds, and it's in the class of flavonoids called flavonols. And what makes it interesting, I think, is that it is made By grapes, in the skin of the grape, and only in the skin of the grape, in response to sunlight. It's sometimes referred to as sunscreen for grapes. And it specifically absorbs UV light that would cause damage to, say, DNA and other macromolecules. So it's very clear that the grapes are producing this in order to protect themselves from ultraviolet light. [00:04:22] Craig Macmillan: Right. [00:04:22] Andrew Waterhouse: So the amount that's present in wine is highly dependent on the amount of sunlight the grapes experience. Not the vine, but the grapes themselves, And a friend of mine, Steve Price, was the first to note this. In a study way back in the 90s on Pinot Noir, he noted that there was more quercetin in sun exposed Pinot Noir grapes. And that observation has been confirmed many times now in different studies. where sun exposure is correlated with quercetin levels. [00:04:58] Craig Macmillan: and this is true just for red grapes as opposed to white grapes. [00:05:02] Andrew Waterhouse: Oh, no, no, there's more in white grapes. But when you make white wine, you throw away the skins. So there's no opportunity to get those materials into the wine. Now, an exception might be orange wine. But I don't know of any data on orange wine. [00:05:21] Craig Macmillan: Apramita , maybe you can talk about the metabolism part, the biology part. So when people consume alcohol, it's metabolized down certain pathways. Quercetin is also metabolized by the body into other forms? [00:05:33] Apramita Devi: Yeah, so the pathway for alcohol and quercetin are a bit different, but the location is liver, where it goes. So when people consume alcohol, it goes to the liver and then there are two enzymes which work on the alcohol. So the first enzyme is alcohol dehydrogenase, which convert it into alcohol into acetaldehyde. The acetaldehyde is the like the toxic metabolite in the body and it can have many side effects. That's why body has to get rid of it out of the liver system. So it has a second enzyme which is called the acetaldehyde dehydrogenase. So that convert acetaldehyde dehydrogenase into a non toxic component, which is acetate or acetic system. [00:06:24] So it comes out of the body. What happens when you consume quercetin along in the body, the quercetin also goes to the liver. Because quercetin adds too much quercetin as such is not good for the body and it has low bioavailability. So liver tag it in the form of quercetin glucuronide and then the body knows that it has to be flushed out of the system. So the interesting part is that when you consume alcohol and quercetin together, You are taking the both the metabolite acetaldehyde and quercetin gluconide in the same location inside the liver. And it gives the quercetin gluconide to interact with the acetaldehyde dehydrogenase enzyme. And that acetaldehyde dehydrogenase enzyme now cannot work efficiently. to convert the acetaldehyde into the acetate. So basically you are building up acetaldehyde in the body and it's not coming out of the system and you are seeing all those negative effects of the acetaldehyde in the form of flushing or headache or not. The other systems like what's like sweating. so we think that there is a correlation between these two pathways, which might be associated in red wine system. [00:07:47] Craig Macmillan: And how did you design your study? [00:07:51] Apramita Devi: The first when I talked to Andy, like he told me that he thinks that this system is because of inflammatory pathways and inflammation system. So he was kind of like, there is something in red wine, which is Triggering this kind of pathways or there is some system so, but we were not sure what exactly are those inflammatory system. [00:08:16] So we went back and saw some literature and we kind of find that there are some studies which told that quercitans inhibit the dehydrogenase enzymes and that what triggered us that okay alcohol is metabolized by these dehydrogenase enzymes. And wine also has these phenolics. So what kind of phenolics, other kinds of phenolics, or what types of phenolics can do this inhibition? [00:08:45] The method was basically in, was based on having different phenolics, which are present in red wines more compared to white wines, select them. And then just, we find this enzyme kits in the market to do this dehydrogenase. Inhibition tests like you put the test compound and it tells whether the enzyme is the inhibited or not. [00:09:09] So we just did that in a test tube system, like we added our phenolics with the enzyme, and we saw that which kind of phenolics are inhibiting this enzyme and screening them out. out of all. So while doing that, we screened different types of quercetin, like quercetin glucoside, quercetin galactosides, and other forms. [00:09:32] Then we also tested other phenolics. I can for all my rest in and other stuff. And we also choose quercetin gluconide because that is the metabolite which is circulating in the body. And then we kind of screen them based on the in the enzyme system and we see how much inhibition is happening there. [00:09:54] Andrew Waterhouse: Yeah. So what we did was a very basic test to experiment. We didn't test anything on people. [00:10:01] We basically tested to see which of these compounds could inhibit that enzyme because we knew that if that an enzyme could be inhibited the acetaldehyde would accumulate and you'd end up with people in that condition would end up with Flushing, headaches, as Aparmita said, all kinds of other symptoms. [00:10:20] Craig Macmillan: And this would vary by person. Different people may have a proclivity to produce more of certain enzymes than others. Is that true? [00:10:29] Andrew Waterhouse: We don't really have any information about that. That's going to take a lot of more work to test you know, the, the details here. For instance. Some people get red wine headaches and some don't, but we don't know whether, for instance, perhaps their enzymes are more inhibited by quercetin glucuronide, or maybe they're just more sensitive to acetaldehyde. [00:10:52] So that's going to take, you know, human studies where we measure a bunch of things. And try to figure out, try to sort through the, the details of how this impacts people individually. [00:11:04] Craig Macmillan: What would a study , with people, investigating this, what would the design be like? How would somebody go about doing that? [00:11:12] Andrew Waterhouse: Okay. So a human study. Could have a couple different possible designs. The one we'll probably use is we'll simply find two wines, two red wines, one that's low in quercetin and one that's high. And then those will be administered to people who get red wine headaches. We'll give it to them blind, they'll have to agree of course to participate in the study. [00:11:37] And then we'll see if their experience of headaches is related to the quantity of quercetin. Now, there's some other designs we could imagine using, which might be a little more straightforward, but we're not sure how relevant they would be or whether we could get approval to do this. So, for instance, one approach would be to find a red wine that's low in quercetin and then simply add it. [00:12:00] Now adding it is tricky for a number of technical reasons. Quercetin itself is very insoluble, so we would have to add what's called a glycoside of quercetin. So we'd have to get our hands on something that would dissolve, et cetera, et cetera. We're not sure we could get approval for that because we're adding a chemical to wine. [00:12:21] Now, the chemical would probably be classified as a supplement, and so it might be approvable, as it were. And then another very simple experiment, which we thought about a while ago, you can buy quercetin as a supplement in the market. It's readily available. [00:12:38] So, one possibility is to simply give our subjects a glass of vodka and give them pills that either contain quercetin or a placebo and see if there's a relationship between administration of quercetin and headaches. [00:12:54] Now the, the quercetin itself, as I mentioned, is very insoluble. So we may have to get these more bioavailable forms of quercetin for that experiment. [00:13:04] Craig Macmillan: That leads to a wine making question. So, if it's relatively insoluble is quercetin extracted from skins more in the alcohol phase at the end of fermentation? [00:13:11] Andrew Waterhouse: Yeah. It's, it's, it's extracted fairly quickly because it's in the skin, in the grapes, it's in the form of what are called glycosides. So these, Has the quercetin molecule with the sugar attached. That makes all those forms very soluble. [00:13:27] Craig Macmillan: Oh, okay. Okay. [00:13:29] Andrew Waterhouse: There's actually an occasional problem with certain red wines, most commonly Sangiovese, where after bottling the wine has had a large quantity of quercetin glucosides. And after bottling, they break down, the glycosides break down, releasing just a simple a glycone, quercetin, and you get this disgusting looking gooey brown precipitate in the bottle. [00:13:56] Craig Macmillan: ha [00:13:57] Andrew Waterhouse: Every few years I know the folks at ETS in Napa get somebody showing up with a bottle of Sangiovese that's got this. Disgusting sludge in it, and they can tell them without analyzing that. Yes, another case, of course, it's in precipitate in the bottom. [00:14:15] Craig Macmillan: Huh, that's interesting. I believe it was mentioned in the paper that , obviously different growing conditions are going to lead to different levels of quercetin and grapes based on how much sun exposure they have, etc. And that also different winemaking techniques would have an impact. [00:14:29] If consumers are looking for products if they know they have a headache issue Is it possible they could experiment with different product types? Products that were made with different production methods if they can find that out that might Impact their sensitivity or might impact how often it happens [00:14:46] Andrew Waterhouse: Yeah, it's a pity that. Consumers wouldn't have information on the level of quercetin. We would very much like to do a study along those lines, but we haven't been able to find any funding for that, just in case somebody wants to support that kind of work, we're happy to work with them. but anyway you know, it hasn't really been an issue for winemakers, so there isn't a lot of data out there. [00:15:08] There are a few studies that published amounts of quercetin, you know, in wines from different places, but the data is very, very limited and not really useful in providing consumers guidance. The one thing we can say is because, as I mentioned earlier, sun exposure is very important, in general if you look at a particular type of wine, a varietal, say Cabernet or Pinot Noir, that the grapes that are grown on very large vines, will have less sun exposure. [00:15:39] Essentially if you have a very highly productive vineyard making targeting an inexpensive line, you probably have much more shading of the fruit as a consequence of lower quercetin levels. Compared to a very high end vineyard, usually, the amount of sunlight is very tightly controlled, and one of the reasons for that is that there's very good data showing that wines that are high in quercetin have a better mouthfeel, better texture in the mouth. And it's not clear whether quercetin is directly responsible or whether it's a marker for something else that's produced under those conditions that leads to that. many years ago, we did a study looking at phenolics in Cabernet, and we observed that the very high end Cabernets that we tested were much higher in quercetin than the sort of average price type product. [00:16:35] And I think that that was true then. It's probably true now that, you know, a very good cabernet is, is made with very tight control of sun exposure. And there is a fair amount, of course, it can't be a complete sun exposure, or they probably get raisins by the end of the harvest, by the time you get to harvest, but there's a very deliberate management of sun exposure in high end wines. And it's for a reason to, get to higher quality product. [00:17:04] Craig Macmillan: Right, exactly! And, We know that the managed sun exposure, quercetin is a part of it but also it's connected to just total phenolics in general. Lots and lots of different compounds that are, you know, semi related. And I actually wanted to go back Aprametia you identified the quercetin glucuronide as being The highest in the ones that you tested, were there other things in that test and that assay that all were also stood out, maybe not as high as that, but really kind of stuck out as being different than the rest. [00:17:39] Apramita Devi: Actually, the quercetin gluconide was a standalone as a very high, like it's like 78%. The other things were around in that 30 percent range, so I'm not sure how significant was the impact of that, but there were quercetin glycosides forms, which were like around 30 percent inhibition of the enzyme, but [00:18:03] all others were very low. [00:18:04] Craig Macmillan: yeah, so it really stood out basically as it was head and shoulders above it. I would like to put this work into context a little bit. I, I work with the public quite a bit as part of my job and I have for years. And this topic comes up. All the time. This information definitely helps me my goal, when I talk to a consumer that has an issue with, wine headache or whatever it's not that I'm trying to sell them a product as much as it is. [00:18:29] They want to enjoy wine. They tell me this, they say, Oh, I love to have it. I just can't. Da da da. And then they'll say, it's like sulfites. And then I'll kind of explore that with them a little bit. Like, so can you eat dried fruit? Do you eat canned fruit? Do you have reactions to this or to that? Are you asthmatic? [00:18:48] Kind of sort that out and go, okay, I don't think maybe that's it. Maybe it's not. The other ones that I just learned about about 10 years ago was a biogenic amines, which made a lot of sense to me in terms of things like histamine reactions. What is your feeling about sulfites is contributing biogenic amines. [00:19:04] Maybe there's other things we haven't hit on, on this topic. What are your feelings about the, kind of the big picture of what potential for a diagnosing assist? [00:19:15] Andrew Waterhouse: Why don't you talk about amines [00:19:16] Craig Macmillan: Yes, please, [00:19:18] Apramita Devi: Biogenic amines like mostly the histamine and tyramine are the main ones people talk about whenever they come with this headache stuff. So I think because it's formed in the wine during the fermentation process, and there are these spec microbes which can convert the amino acids into this, biogenic amines the histamines are part of inflammatory reactions. People know that in biology and immunology. So it's very easy to be people connected that it might be a reason why people get headache. But what I always focus is like, there are far more other food products, for example, fermented meat products, which has far more higher amount of these biogenic amines. do people get headache if they have something similar with alcohol eating together with alcohol or something like that? But there is no mechanism told till now, they just tell that, oh, since it's histamine and it's related to this inflammatory reactions, it might be the cause. But there is no solid proof that it is the cause. [00:20:27] so I don't know whether it's there or it might be a pathway or not. [00:20:33] Craig Macmillan: One of the things that I find fascinating is how we evolve our, Hypotheses about things over time, and somebody has an hypothesis and they test it out, maybe they find something, maybe they don't, but then that kicks off this whole set of what I call naive science making up stories about why. [00:20:53] It's kind of a just so story. It's like, well, obviously then somebody comes along and checks it and says, Hey, wait a second. And we're no, or if this was true, then that would have to be true. And that's not true. You know, and that kind of thing and how we keep coming around to new ideas, which is what you folks have done, which I think is really, really cool. [00:21:10] Andrew Waterhouse: I was going to answer your question about sulfites. It's a really big question actually. Partly because sulfites have so much visibility and there's so much concern about it. I think sulfites themselves Have been studied pretty carefully there's one study where if they gave subjects a very high level of sulfites in wine, it was like very small, but statistically significant increase in headaches. [00:21:39] Or some adverse reaction, but other studies have shown no correlation. By the way, sulfites are antioxidants in case you hadn't heard that. So it seems very unlikely that sulfites by themselves are some sort of bad actor in this regard. Like you, I get these questions all the time. And what I heard so many times was. Oh, it's cheap wine. It gives me a headache. [00:22:06] Craig Macmillan: Yes. [00:22:07] Andrew Waterhouse: And have you heard [00:22:08] Craig Macmillan: I've heard that many times. And then on the opposite side of things, I've heard stuff like, Oh, I get headaches from American wine, but I don't get it from French wine. Or I always get headaches from European wines, but I never from California wine. So I'm trying to figure out, is there something going on? [00:22:26] Like, can you be allergic to burgundy? You know what I'm saying? Cause I mean, it could be, it could be something about burgundy. It's just stuff going on. And then the opposite. I had a guy who says, no, I don't have any that. But he says I was traveling in France, and we were drinking wine like it was water, and I never had a hangover symptom, and I did it, and I was like, I don't know dude, like I [00:22:45] Andrew Waterhouse: Yeah. Well, there's, there's one answer to some of this, which is if you're on vacation and you don't have to get up early and you're relaxed and you probably don't get as many headaches. [00:22:58] Craig Macmillan: Right. [00:22:59] Andrew Waterhouse: So I think that's a large part of it, especially for Americans visiting Europe. They're on vacation. but I think there is something to the sulfites question. And that is that inexpensive wine often, not always, but often has more bound sulfites. [00:23:18] Craig Macmillan: Yep. [00:23:19] Andrew Waterhouse: And this is probably because those grapes have a little bit more mold on them or a lot more mold. And when they get to the crusher, the winemaker goes, Oh, there's mold on these fruits. So we're going to add sulfites to, to take care of the botrytis, right? [00:23:34] We don't want the fruit to get oxidized and damaged. They had a bunch of sulfites. The consequence of that is that in the finished line, There's a lot more. Bound to SO2, which shows up in the total SO2 number. [00:23:47] You know what it's bound to? [00:23:49] Craig Macmillan: No. [00:23:49] Andrew Waterhouse: It's bound to largely acid aldehyde. [00:23:52] Craig Macmillan: Really? [00:23:53] Oh! Well that would make sense. Yeah, that would make sense. [00:23:56] Andrew Waterhouse: And the, the reason for that is that during the fermentation, the yeast are converting all this sugar the alcohol, but there's an intermediate step which is acetaldehyde. [00:24:06] Craig Macmillan: Right. [00:24:07] Andrew Waterhouse: If you have SO2 floating around, as you would if you'd added a lot of it up front, it binds that acetaldehyde before it gets reduced to ethanol, to alcohol. if you start a fermentation with a high level of added SO2, then you will end up with a wine that has more bound acetaldehyde. And that could be a marker, say, of less expensive wine. [00:24:31] So it's possible that those people are, what they're experiencing is direct ingestion of acetaldehyde, which is being released into the blood and that that's causing them a problem. [00:24:45] Now, I've looked and looked, and I cannot find any data on what's called absorption of acetaldehyde from wine, or from food for that matter. I keep, I'm going to keep looking, [00:24:56] but for some reason or other, this hasn't been subject of a published study, although maybe I just haven't been competent enough to find it. [00:25:05] Craig Macmillan: I doubt that. [00:25:07] Andrew Waterhouse: Well, sometimes these are, you know, they're very specialized and they're indexed in funny ways. And, [00:25:13] You know, and the other thing was, you know, when the study came out, I had all these questions. I was talking to this one reporter and she said, well, I can drink natural wine. [00:25:24] It doesn't give me headaches. And I was like, oh boy, what's this about? [00:25:27] Craig Macmillan: Yeah. [00:25:28] Andrew Waterhouse: But thinking about that further when you make natural wine, you don't add any sulfites or at least you're not supposed to, Right. And consequently in the finished wine, the level of acetaldehyde would have to be very low or else it would smell like sherry. [00:25:41] Craig Macmillan: Right. Right. [00:25:43] Andrew Waterhouse: And yes, granted, many natural wines have funky smells, but they don't by and large smell like sherry. [00:25:49] So it's possible that natural wines have in general, Much less acid aldehyde than conventional one. you know, all these questions have brought up some interesting issues, I think, you know, the industry should be looking into you know, these are these issues like how much acid aldehyde Do we want in our wine and how can we reduce it if we want to reduce it? [00:26:15] I don't think anybody's really looking at that yet. I think that would be a very interesting question to pursue. Oh [00:26:24] Craig Macmillan: you just, you just reminded me of, of something two things that I, I had forgotten about. One I used to teach like enology for babies, enology for dummies thing for the public. I am in no way qualified other than just experience to do that. [00:26:39] But I broke it down in that I do that sugar aldehyde, alcohol arrows, and I'd say, okay, this, this acid aldehyde. Remember this one? This one's coming back. We're going to see this again later. So write this one down. We're going to get to that later. And sure enough, now it's just through the body and, and I think breathalyzers work based on that. [00:27:00] Don't they? It's like density. Something like that. So the aldehyde, they're actually, [00:27:05] I think so. I got to look that up again, but because by the time it gets to your breath, your body's, Processing it, right? Hugely important. Not just that compound, but aldehyde is just kind of a general well, maybe we should all invest in like some kind of, I don't know, AO unit or wine X ray or something at our house. [00:27:21] And then we could get the totals and know before we drink it you know, maybe we could figure out if somebody could come up with a consumer friendly, you know, put it in a vial and shake it and it turns blue. Don't drink it kind of thing. I'm just being silly. I don't know. [00:27:34] Andrew Waterhouse: idea. [00:27:35] Craig Macmillan: You go to different like wine shops and stuff, and there's all kinds of stirs and additives and strainers and funnels and stuff that are supposed to take things out. [00:27:45] And I've always really wanted to see what those things do. They do anything or not, or I don't know. I'd like to try it. Finally, is there one takeaway on this topic, this question to both you, one takeaway you'd like people to know, I [00:27:57] Andrew Waterhouse: well, I think the key thing is that we haven't done any experiments on people yet. [00:28:03] Craig Macmillan: Right. [00:28:04] Andrew Waterhouse: And so what we have here is, I would call it a well founded theory, [00:28:09] Craig Macmillan: Mhmm. [00:28:09] Andrew Waterhouse: I think people shouldn't rush out and start changing the way they drink yet. They might want to try some experiments. But we don't have the final word yet. [00:28:20] Craig Macmillan: Right, right. [00:28:24] Apramita Devi: Same. Yeah. This is just very preliminary study. And we just have a theory out. So we still don't know, like, what happens in the actual body. [00:28:34] Craig Macmillan: Well, I hope that we can do that. [00:28:36] Andrew Waterhouse: We're always looking for support for experiments. If anybody wants to support that, get in touch. [00:28:43] Craig Macmillan: You know, another creative thought that I have when I'm preparing for this is like, you know, , people either get headaches from wine or they don't. If I'm someone who wants to enjoy wine, but gets headaches, I would be really attracted to a product that had a back label if we could make health. statements, which we cannot, that would say now low in quercetin or, you know, headache free, you know, no, we would never get that through TTP, obviously, but but, but, you know, but we went round and round with that on sulfites, you know you know, organic waste, no added sulfites, you know, you can say that. [00:29:14] Andrew Waterhouse: I think it would be possible to perhaps have a declaration on a bottle about the level of quercetin, whether it's high or low. I suppose. I don't know. [00:29:24] One company did get a label through that had resveratrol levels on it, but then TTB stopped approving that. So only one company has that approval. But I think in that case the reason for denying the label is that it is a proxy for health claim. Thank you. [00:29:44] Quercetin, you know, whether it's high or low is really, it's not, it's not making a health claim. We're not claiming that this wine is healthier for you than the other has to do with headaches or not headaches. [00:29:55] And I don't see that as really a health claim. [00:29:58] Craig Macmillan: Well, let's just see how this develops. You never know. Let's face it. I mean, we're talking about nutrition. This is August of 2024, the date for this recording. We're talking about having nutritional labeling on wine. Right? Which I think would be a very interesting nutritional label, quite frankly. [00:30:13] I would, I would love to see that, you know. Zero percent of the RDA of everything, again, at the end of one of my lectures I'd introduce potassium, and at the end I'd say, so how much wine do you have to drink to get your RDA of potassium? You have to drink a gallon and a half of wine a day. So, maybe not a big contributor. Maybe not a big contributor. Where can people find out more about both of you? [00:30:37] Andrew Waterhouse: Well, I think probably the best starting point would be our LinkedIn pages. [00:30:43] Craig Macmillan: And those will be in the show notes. [00:30:45] Andrew Waterhouse: and I do have a website at UC Davis called waterhouse. ucdavis. edu. [00:30:52] Craig Macmillan: And that will be in there as well. What about you, Apremita? [00:30:54] Apramita Devi: For me, LinkedIn page. [00:30:58] And if people want to see about my research or my past research, they can go to my Google Scholar page to [00:31:05] Craig Macmillan: Awesome. Thank you. Well, thanks so much for being here. Our guests today were Andrew Waterhouse, Professor Emeritus in the Department of Viticulture and Enology at UC Davis, and Apramita Devi, a postdoctoral researcher in viticulture and knowledge at UC Davis. Really interesting work. [00:31:21] I'm glad that you folks are doing it. I've been a big fan of you, Dr. Waterhouse, for a long time, and now that I've seen your work, I'm a big fan of you. Apremita. You've done some pretty cool stuff in the last five years. So again, thanks. And thank you for listening to Sustainable Wine Growing with Vineyard team. [00:31:38] Please keep downloading episodes. Please visit the show page. Lots of information there. And we also have a new publication, Understanding Wine Chemistry by Andrew Waterhouse, Gavin Sachs, and David Jeffrey. Is that correct? [00:31:53] Andrew Waterhouse: That's correct. [00:31:55] Craig Macmillan: This is out in the world now. [00:31:57] Andrew Waterhouse: It's just out this month. [00:31:59] Craig Macmillan: That sounds like a must have. [00:32:01] Andrew Waterhouse: I agree. [00:32:03] Craig Macmillan: That sounds like a must have. , I will leave the name out, but there was a very famous book written by a group of folks from CSU Fresno and some collaborators. And I don't have a copy because I bought five copies in my cellar. People stole them every single time. So, this is the same kind of book, folks. [00:32:20] Maybe buy five copies. And just hand them out to give one to your assistant winemaker. Give one to your cellar master and just say, here, these are yours. I'm keeping my copy. Thank you very much. That's, that's really cool. And again, thanks for being on the podcast. [00:32:33] Beth Vukmanic: Thank you for listening today's podcast was brought to you by wonderful laboratories. Wonderful laboratories operates two state of the art high throughput laboratories. He's located in Shaffer, California to support pathogen detection and nutrient analysis. The team provides full service support to customers with field sampling. Custom panels and special projects. They're. Customers include pest control advisors, growers, consultants, seed. Companies, backyard gardeners, ranchers, and more. [00:33:10] Make sure you check out the show notes. To learn more about. Andrew. And Oprah meta. To read a great article about their research. Why do some people get headaches from drinking red wine? [00:33:19] And if you're looking. Looking for. Some more fun wine at trivia to share at holiday parties this season. Listen into sustainable Winegrowing podcast episode. 74, the spirit of wine. [00:33:31] If you liked the show, do. It's a big favor by sharing it with a friend subscribing and leaving us a review. You can find all of the podcasts@vineyardteam.org slash podcast. Podcast. And you can reach us at podcast@vineyardteam.org until next time, this is sustainable. Winegrowing with the vineyard team. [00:33:49]   Nearly perfect transcription by Descript

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

“If you spend too much time worrying about the outcome and not about the process, then you just create anxiety and a lack of focus.”   In this Best of Series episode, we replay a chat we had in 2019 with Rob Patterson, Managing Director of Parkins Lane, on humility, relationships and scaling fast.  

Chianti is the most popular Italian wine. It is mostly made from the Sangiovese grape, but is normally a blend. How does it compare to a Sangiovese wine? Tonight we will find out. In a prior show we did a Chianti tasting. I love Chianti and I believe I liked all three wines we tasted that night. It is normally made from a blend of grapes, but is mostly made from the Sangiovese grape. It comes from the Tuscany region of Italy. Sangiovese produces a wine that is medium in body, has medium to high acid and medium to high tannins.You can pick out a Chianti Classico by looking for a black roster on the label. This means the wine comes from the classic region known for the production of Chianti.Sangiovese wine from California is more fruit-forward and is known for having more floral aromas. If drinking a wine by itself, you may prefer the Sangiovese, but I believe Chianti is more of a food wine.Tonight, we taste:2018 Carpineto Chianti Classico, purchased from Costco for $19.99. This wine was rated a 93 by the Wine Spectator and a 92 by the Wine Enthusiast. Made from Sangiovese and Canaiolo (Merlot like grape with soft tannins and bright acid) and other red grape varietals. Aged in Slavonian and French oak barrels for at least a year. 13.5% alcohol. Serve at 64-68 degrees in a decanter. Tastes of tar, stone, and umami of mushrooms, seaweed and soy sauce before sour cherries and cranberries emerge. Palate has black cherries, blackberries, milk and dark chocolate, bitter orange. Long finish. Pair with game and roasts. 2016 Idle Sangiovese purchased from Wine Styles for $37.00. Aromas of licorice, smoke, violets, herbs, and cherry. Pair with spaghetti, roasted vegetables. Comes from Knights Valley AVA in Sonoma. Picked in the early morning fog, transported to the winery in the back of a flatbed. Hand sorted at the winery, destemmed, cold soaked for 4 days. Fermented for 2 weeks with punch downs done 3 times/day. Aged 16 months in 30% new (medium-long) toasted French oak barrels, 70% aged in French oak. Blended with 3% Merlot. Next week The wines we will taste include: 2021 Domaine Filliatreau. This is a Saumur, Loire Valley purchased from Sarasota Wines for $22.95. 2022 Quinson Cotes de Provence. Purchased from Trader Joes for $8.99. 2021 Octopada Pinot Noir purchased from Costco for $7.99.

What happens when two Russian entrepreneurs decide to start a winery in Tuscany? You get a story as bold as the wine they're producing! In this episode of Wine Talks, Paul K chats with Luca Vitiello, marketing and sales director of Bertinga Winery, a revolutionary winery in the heart of Tuscany's Chianti Classico region. Founded in 2015 by two Russian wine enthusiasts, Bertinga Winery is breaking tradition by focusing on single-vineyard Merlot–a rarity in the Sangiovese-dominated region. With deep roots in the wine import business, the founders have applied their expertise to create a truly bold, innovative, and terroir-driven wine experience. Tune in now to discover why Bertinga is quickly becoming a rising star in the global market!   Key Takeaways: Introduction (00:00) The origin of Bertinga Winery and its Russian roots (02:18) Focus on Merlot in Chianti Classico (08:30) Creating IGT wines vs. traditional Chianti Classico DOCG (10:35) Challenges of growing Merlot in Tuscany's climate (14:19) Chianti Classico's subzones and their roles (18:13) It takes a vision to be making wines (28:32) Bertinga's sustainability and organic farming practices (33:21) Importance of terroir and minimal intervention winemaking (40:52) Recognition of Bertinga's Merlot in international tastings (42:48)   Additional Resources:

Leslie Brochot n'est pas une vinfluenceuse comme les autres. Sur sa chaine Youtube elle n'hésite pas à se déguiser en fruit ou en légume pour produire des chroniques savoureuses et drôles à propos des arômes du vin. Dans son livre "Ivresse" paru aux éditions Apogée, elle s'attaque de front à un des sujets les plus tabous de ce qui constitue le rapport au vin des français.Par un travail rigoureux et un texte toujours pimenté d'humour, elle mène l'enquête, des origines à nos jours. qu'est-ce que boire? boire trop? que se passe-t-il lorsqu'on franchit la limite. une fois ou de façon répétée. Et le vin dans tout ça? Être conscient de l'ivresse nous amènerait-il à l'aimer moins, par peur de l'aimer trop?S'ouvre une conversation qui convoque volontiers l'histoire, les sciences, la philosophie, ponctuée des interventions de notre autre invité: le vigneron toscan Adrien Lelli. Outre son point de vue de professionnel ancien sommelier devenu vigneron, il nous fait découvrir deux superbes vins de sa production au Domaine Lelli. D'abord un blanc: la cuvée Terra e Mare, subtil Vermentino en IGT Toscana. Puis un rouge, la cuvée Nonno en appellation Chianti Rufina, magnifique Sangiovese.Hosts: Romain Corler, Patrice DefayGénérique: Easy LivingEnregistré à La Cave du 22 lors de l'événement 22, V'la les PifsRetrouvez-nous sur Instagram, FacebookHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Hello everyone its your favorite winos Dylan and Jordan the long awaited Pt2 of our Kiona adventure is here. We apologize for the delay, due to the joys of life we had to take a moment, but we are back!Dive deeper with us as we uncork the Rose of Sangiovese and connect with each other. As for Calamity... This is one that you don't want to miss. (Like Its Insane) We missed you all dearly and we hope you enjoy! Make sure to like and follow us on all platforms and find out linktree on Instagram Whine.WithUS

The guys are back and drinking fantastic Italian wine from the Piedmont and Tuscany regions! We get started with two Sangiovese wines; Chianti and Brunello di Montalcino. We finish with two Nebbiolo wines from Piedmont, a Barbaresco and Barolo, the king if Italian wine! Also some great tips on what you may find on an Italian Wine label, and a little knowledge around that black rooster. Enjoy!

Davie Gleave MW takes a deep-dive into Italy's most planted grape, Sangiovese. Discover where it grows best, where the grape originated from (spoiler alert, not Tuscany}, whether it can age, and why David believes it has a bright future.Find out more at: wine-conversation.com

Chianti is a classic Italian wine. It has come a long way from the basket wines found in the checkered tablecloth restaurants of the past century. Tonight, our two blind tasters will pair Chianti with some cheese. Join them as they taste these three wines. 1. 2021 Kirkland Riserva Classico ($8.99) from Costco https://costcowineblog.com/ 2. 2021 Gabbiano Calvaliera D'Ore https://www.castellogabbiano.it/ ($11.99) from our local Wall to Wall Wine Store 3. 2020 Peppoli Chianti Classico https://www.antinori.it/ ($24.99) from our local Wall to Wall Wine Store. Other Sangiovese based wines from Italy. Brunello di Montalcino Vino Nobile di Montepulciano Morellino di Scansano Carmignano Sagrantino di Montefalco Sangiovese di Romagna Tignanello (80% Sangiovese- 15% Cabernet Sauvignon – 5% Cabernet Franc) Bibi Graetz (100% from old vines) Nielluccio – Corsica (France)Next week we will be tasting Chardonnay. The three wines we will taste include: 1. 2022 Domaine Seguinot-Bordet Chablis from Burgundy, France. I purchased from our local Wall to Wall Wine Store for $27.99. 2. 2020 Aviary Chardonnay from Napa Valley. We purchased from Costco for $11.99. I found this wine for sale online mostly in the $14-$18 range. 3. 2022 Kirkland Signature Sonoma County Chardonnay, a wine we purchased at Costco for $7.99.

Written by the Biondi-Santi family in 1967, the appellation rules for Brunello di Montalcino are some of the strictest in Italy. This has led to Brunello vineyard land becoming some of the most expensive in the country and led Brunello on the pathway to becoming one of the world's iconic wine regions. Giampiero Bertolini, CEO of Biondi-Santi, explains the terroir, regulations, and market for Brunello di Montalcino and his belief in pursuing value and quality over quantity. Detailed Show Notes: Giampiero's background - studied economics, worked at Procter & Gamble, entered the wine industry by chanceBrunello di Montalcino - hill in Tuscany, b/w coast and Apennine mountains, protected by mountains and with altitudeThere are lots of different soils, and each location on a hill is differentSangiovese - only appellation in Italy with only one varietal, >150 clones (Biondi Santi uses 46 clones)1967 - 78 producers; today >250Quality has improved over the last 20 years, with more emphasis on viticulture1970s - Franco Biondi Santi trialed 40 clones and chose BBS11 for their soilRegulated production systemCreated by the Biondi-Santi family in 1967Limited yields (Brunello - 8 tons/ha; Rosso - 9 tons/ha)Strict aging requirements - barrel min 12 months (Rosso), 24 months (Brunello, Riserva); bottle min 4 months (Rosso), 24 months (Brunello, Riserva); Brunello min 5 years totalSamples tasted by the Commission panelAppellation expanded ~20 years ago, now frozen at 2,100 ha2023 - Rosso appellation expanded (550 → 900ha)Biondi-Santi has a target style for their wines and matches vineyard lots to create style (~60% Brunello, 25% Rosso, remainder Riserva when made)Some producers make single vineyards now (both Rosso and Brunello), but Biondi-Santi is not focused on thatThe most expensive vineyard land in Italy ~₠1M/ha, a significant rise in 2015 when the 2010 vintage was releasedForeign investors (France, Brazil, Belgium, Swiss) are increasing the value of the landMarket for BrunelloThe biggest is the US, developed by producer BanfiOther vital markets: Switzerland, the UK (higher-end wines), Hong Kong, ItalySales ChannelsRosso - more casual restaurants, wine bars, BTGBrunello - 50/50 on and off-premiseRiserva - mostly high-end retail as it is for collectorsFuture of Brunello - hopes the focus is on value and quality and not higher volume Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

As per tradition, in association with our friends at Dvine Cellars in London, we're presenting a selection of six wines showcasing the same terroir that the Giro d'Italia will visit in May. And, as we've done in other years, we've asked Greg Andrews of Dvine to talk us through the selection on the eve of the race. If you're not into wine, this is NOT the podcast for you! If, however, you do want to hear what Greg and Daniel have to say, stay tuned and head to https://dvinecellars.com/products/the-cycling-podcast-giro-ditalia to make an order. The wines in the case are listed below with links to the (all very informative) producers' websites. Unfortunately, Dvine's cases are still only available to UK listeners but in many instances you will be able to find similar wines, from the same regions, wherever you are. Please also enjoy in moderation! The wines (in Giro route order): STAGE 3: Summer Wolff, GioGio Freisa, Monferrato, Piedmonte (https://www.summerwolffwines.com/) STAGE 6: Cosimo Maria Massini, Annick, Sauvignon Blanc/Vermentino, Tuscany (https://www.cosimomariamasini.com/en/) STAGE 11: Caiaffa, Negroamaro, Puglia (https://www.caiaffavini.it/en/) STAGE 11: Di Majo Norante, Sangiovese, Campomarino, Molise (https://www.dimajonorante.com/en) STAGE 16: Cantina Adriano, Müller-Thurgau, Trentino Alto-Adige (https://www.kellerei-andrian.com/) STAGE 18: Serafini & Vidotto, Bollicine Rosé NV, Veneto (https://www.serafinividotto.it/) Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). MAAP The Cycling Podcast x MAAP collection is available now. Go to maap.cc to see the full MAAP range. Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to more than 100 exclusive episodes. Our latest KM0 specials, ‘How to Become a Pro Cyclist' and ‘How to Become an Ex-Pro Cyclist' are available on the Kilometre 0 for Friends of The Cycling Podcast feed now.  The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Thomas Bianciardi is the winemaker for the exceptional Azienda Agricola San Filippo in Montalcino, the famed enclave of Tuscany. I had the honor of meeting him while on the Patron trip to Tuscany this spring and loved the philosophy, the wines, and the way that Thomas explained the region. Photo: Thomas Bianciardi Credit: Wine For Normal People Thomas joins to discuss Montalcino, educate us about the region and tell us about how he and owner Roberto Gianneli make these exceptional wines that recently made #3 on Wine Spectators 2023 list of top wines. These wines are a great reflection of the terroir and the people who make them.   Photo: Roberto Gianneli, Owner of San Filippo. Credit: San Filippo   For info on the Agriturissmo, where you can stay on the property, click here!    Full show notes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________ Wine Access  is my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Make sure you join the Wine Access-Wine For Normal People wine club in time for the first quarter shipment.  Get 10% your first order with my special URL.    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes