Podcasts about Sauvignon blanc

@MatanzasCreek @CambriaWines @CopainWines @SuduriWines @FreemarkAbbey #wine #podcast #radioshow #host

Send us Fan MailNeleman All Day Long Organic Sauvignon Blanc 2024This is a sustainably farmed, certified organic, vegan-friendly Sauvignon Blanc from Costco.It is sourced from a winery in the Valencia DO in northeast Spain.Yes, it is a value-priced Sauv Blanc, just like thousands of others.But this Valencia Sauvignon Blanc is a little creamy and salty on the finish, which sets it apart from other Sauvignon Blancs.This is a solid $7.99 summer sipper with enough going on in the glass to put a smile on your face!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In the wake of the recently-announced "Sauvy B" from Trinchero Family Wine and Spirits and famed winemaker Joel Gott, Adam, Joanna, and Zach discuss whether wine-based RTDs, particularly those that proclaim their wine affiliations proudly, can serve as a bridge, particularly for younger drinkers, from RTDs to wine, especially bottled wine. Will loving a Sauvignon Blanc-based canned spritz eventually convince someone to order a glass of wine at a restaurant, or pick up a bottle to have at home? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: Half of All Napa Vineyards Lost Money Last Year. How Are the Other Wineries Surviving?Joanna is reading: Exclusive: Trinchero Releases ‘Sauvy B,' a Wine Spritzer With Added ElectrolytesAdam is reading: California and Burgundy Gave Chardonnay a Reputation. Can Oregon Break Through?Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

For more of the story, photos and links to the wines featured, check out this episode's website page!I've launched a virtual wine membership with tasting kits shipped right to your door! Learn more about Sip With Nikki-The Tasting Room. Michael and I will be pouring our Sollevato Wines with over 20 other fantastic small production Napa wineries on August 16th, 2026 at the Tamber Bey Winery in Calistoga, CA. Tickets for the Crush Collective Wine Event can be purchased here and if your 20% listener discount doesn't automatically apply from the link, enter the code CC20SIP26 for 20% off!Episode Notes: My nephew Aidan just got back from his second training stint with the American army training in Germany — and once again came home with a suitcase of bottles for us to taste. He spent a weekend in Prague and was excited to bring back some Czech wine and spirts!This time he brought back :A semi-dry Sauvignon Blanc from Moravia in the Czech RepublicA deep and surprising German Dornfelder redA 38%-ABV Czech herbal liqueur one family member dubbed "Christmas in a bottle."Listen as we we gathered three generations at the beach house on Long Beach Island to taste our way through all three, with a lot of laughs, some very honest reactions, and a SOMMO app assist along the way.Cheers to Aidan for once again bringing home a taste of somewhere new.Links and Resources:Learn more about Sommo and download the app here! Use code NIKKI for a free month of Premium Access.Follow Sommo on InstagramSollevato Wines: We have limited 2023 Sangiovese and Grenache available and our 2023 Petite Sirah (bold, inky, and great for BBQ season) is also coming this fall. Sign up for the mailing list at sollevatowines.com to be the first to know.use code PODLISTENER for 10% off all of Nikki's wines on sollevatowines.comOther resources and links: If you'd like to Support the Podcast, you can buy us a glass of wine! Please and Thank you!Follow Nikki on Instagram for more behind the scenes look at life in Wine CountryEnjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!

What if your pricing problem... isn't actually a pricing problem?So many business owners believe that charging more will finally solve their financial frustrations. But if you've raised your rates and still feel overworked, overwhelmed, or like you're constantly second-guessing yourself, this episode is for you.In this conversation, Melissa sits down with financial strategist and The Money Conversation author, Linda Hunt, to explore the hidden issues that keep service-based businesses stuck. From scope creep and weak boundaries to nervous system capacity and business structure, Linda shares why profitability starts long before you send the invoice.If you're ready to stop working harder for the same results and start building a business that truly supports your value, don't miss this episode.In this episode, you'll learn:• Why pricing problems often aren't pricing problems at all• The real reason raising your rates doesn't always increase profits• How your business structure impacts your confidence and decision-making• Why scope creep is a symptom, not the root problem• What nervous system capacity has to do with running a successful business• How to create a business that supports sustainable growth instead of burnoutConnect with Linda Hunt:Website: https://www.sumsolutions.comLinkedIn: https://www.linkedin.com/in/lindaahunt/Book: The Money Conversation: Speak the Truth. Set the Standard. Get Paid Without Apology.Ready to become the go-to option in your industry?If you're wondering whether your marketing, messaging, website, or Google presence is helping, or hurting, your visibility, schedule a Visibility Audit with Melissa.Together, you'll uncover what's working, what's holding you back, and the next best steps to grow your business with confidence.If this episode encouraged you, please subscribe, leave a review, and share it with another business owner who needs to hear this conversation.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

If you are stuck in a Sauvignon Blanc rut, then Verdejo is here to come to your rescue. This great white wine from Rueda Spain is very similar to Sauvignon Blanc, in fact it is sometimes called the “love child” between Sauvignon Blanc and Pinot Grigio, and it combines many of the wonderful tropical fruit and citrus smells and flavors of Sauv Blanc with just a bit more mouthfeel. This is a lovely wine from Spain's most important white wine region. Verdejo is a fantastic summer wine, great for sipping outdoors, and awesome with fish and shellfish, fried and salty foods, as well as chicken and charcuterie. It still flies a little under the radar, which is why now is the perfect time to be the one to introduce Verdejo to your family and friends and be considered the cool kid dropping wine knowledge! Wines reviewed in this episode: 2024 Marques de Riscal Rueda Verdejo, 2024 Bodegas Vatan Nisia Old Vines VerdejoSend 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

Monbazillac: The Sweet Wine of the Dordogne That Was There From the Very Beginning | Food Tour de FranceMonbazillac — the extraordinary sweet white wine of the Dordogne and one of the oldest protected appellations in France — has a story that begins at the very birth of the French AOC system. In 1936, six wines in France received the very first controlled designations of origin — the first AOCs in French history. Châteauneuf-du-Pape. Cognac. Tavel. Arbois. Cassis. And Monbazillac. A sweet white wine from five villages on the south bank of the Dordogne, just outside Bergerac, considered important enough to be among the first six things France ever decided were worth protecting. Today's Food Tour de France episode finishes in Bergerac and tells the full story of this remarkable wine — its botrytis-driven production, its extraordinary ageing potential and its perfect partnership with the foie gras and pâté de Périgueux we covered in yesterday's episode from Périgueux.The episode covers the full story of Monbazillac — from the legal dispute of 1934 that almost prevented the appellation from existing at all, through the extraordinary north-facing vineyards above the Dordogne where morning mists from the river create the humid conditions that noble rot needs to develop, to the harvest done entirely by hand in multiple passes through the vineyard selecting only the botrytised berries at the right moment of concentration. Made from Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle — the same quartet that dominates the white wine vineyards of Bordeaux — Monbazillac at its best carries aromas of honey, acacia, peach blossom and mirabelle that deepen over decades into candied citrus, spices and beeswax. The great Monbazillacs can age for twenty to thirty years or more. Which puts them in the same company as the greatest sweet wines in the world.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Monbazillac episode connects directly to the pâté de Périgueux episode from Périgueux — the combination of this sweet Dordogne wine with the foie gras at the heart of the pâté is one of the great regional food and wine pairings in southwest France — and to the broader picture of Dordogne and Périgord food culture this part of the series has been building. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #Monbazillac #Périgueux #Bergerac #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Vins de Tursan: The Secret Vineyard of the Landes | Food Tour de FranceVins de Tursan — the AOC wine of the Landes that most people outside the southwest of France have never heard of — is one of the most distinctive and most underrated appellations in the whole of French wine. Today's Food Tour de France episode starts in Hagetmau, right in the heart of Tursan wine country, and tells the full story of a vineyard that covers 450 hectares of hillside between the Landes forest and the first foothills of the Pyrenees, produces white wine from the baroque grape — a variety grown almost nowhere else in the world — and whose revival in the 1980s was driven almost entirely by one man. A chef who became a winemaker. A man who already had three Michelin stars and decided that wasn't enough. Michel Guérard, the founding father of cuisine minceur, came to Eugénie-les-Bains in the Landes and changed what people thought about Tursan forever.The episode covers the full story of Tursan — from its first recognition as a wine of higher quality in 1958, through the fragmented landscape of small farm producers that earned it the name the secret vineyard of the Landes, to the AOC designation that came in 2011 following decades of work by Guérard and the producers who shared his belief in what this corner of the southwest could produce. The baroque grape that defines white Tursan — late-ripening, aromatic, structured, grown almost nowhere else on earth — is the heart of the appellation. Combined with Gros Manseng, Petit Manseng and Sauvignon Blanc in a blend that is specific to this landscape, it produces a white wine of genuine distinction that pairs beautifully with the fish of the Landes and the rich dishes of Gascon cuisine.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Tursan episode connects directly to the garbure episode from Pau — white Tursan is one of the finest wine companions to the great slow-cooked soup of Gascony — and to the broader picture of southwest French food and drink culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #VinsdeTursan #MichelGuérard #Hagetmau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Kim Stare Wallace from Dry Creek Vineyards joins Dan Berger and Daedalus Howell on California Wine Country. She has been on the show before, the last time was this episode in September of 2025. Kim has brought four bottles of two varieties, for tasting. One is their dry Chenin Blanc. They have made the same style for 54 years. Dan Berger remembers the first vintage of this wine and it is still as good as ever. Chenin Blanc is having a comeback right now.  Her father, David Stare, founded Dry Creek Vineyards. He loved the Loire Valley wines of France which is why he planted these vines. Charles Krug made Chenin Blanc since the late 1960s but it was sweet. David Stare at Dry Creek Vineyard made it in an authentic dry Loire Valley style. Dan says this one is as good as any vintage they have ever made. Despite the ups and downs of sales over the years, they continue to produce it the same way, low alcohol and high acidity. It is a single vineyard wine, coming from the Wilson Vineyard nearby in Clarksburg. Dan knows the vineyard and says it has very fertile soil. It is close to Stockton. Their style is “hands-off winemaking.” It is 100% Chenin Blanc, fermented in stainless steel, there is no oak and no blending of other varietals. Melon Flavors in Chenin Blanc Dan mentions that the textbooks say to look for melon flavors, but not cantaloupe, he means white melon. He also notices that this wine is dryer than most of the Loire Valley Chenins.  Dry Creek Vineyards also makes about 500 cases of a Chenin Blanc crémant style. Kim remembers a tasting that their friend Jean Baumard organized. He has a winery, Domaine des Baumards, in the Loire Valley. Dan remembers that event, when Jean Baumard brought some very rare dry Chenins called Savennières. One was from 1937. They had hidden some bottles during World War Two and this was a survivor. It was excellent. When Kim was 13 years old, her parents did a house exchange with the Baumards, whose home is in the Loire Valley village of Rochefort sur Loire. This Chenin Blanc sells for $16-$19, and it is a great value at that price. Dan advises storing some in a cool place for any occasion. 2025 Dry Creek Valley Sauvignon Blanc Next is a 2025 Dry Creek Valley Sauvignon Blanc. It is a new release. David Stare was the first to plant SV in the region, in the 1970s. People laughed. He was told it was a dumb variety. He turned out to be right about it. It’s 100% Dry Creek Valley, so it reflects the warmer climate. They planted unusual clones of Sauvignon Blanc, Sauvignon Musqué and Sauvignon Gris. Dan says you can taste the subtle differences between these clones and their signature Fumé Blanc. Sauvignon Gris is very rare. Dan compares the flavors to an heirloom grapefruit. He thinks it will improve with ten years in the cellar. The New Zealand SVs are softer and sweeter. Kim reads the tasting notes, “Floral notes of jasmine, geranium and hibiscus; fresh herbal hints of cilantro stem; tomato leaf and white pepper mingle with wet gravel minerality.” The herbal notes won’t come out for this wine until about ten more years, says Dan. In this case, the fruit is right up front. Daedalus detects a whiff of dried tarragon. 2026 Best Winery in the 2026 SF Gate Dry Creek Vineyard won the title Best Winery in the SF Gate’s 2026 Best of the Bay issue. Dan remembers they showed Field of Dreams on a portable screen in the vineyard. They have a concert this Saturday afternoon, from 12-4 pm, two days from the day the show is recorded live. Visit the Dry Creek Vineyard website Events page for their full schedule.  

Send us Fan MailSea Dream Mediterranée White 2025This is a wine from Emma Bertrand of the French Gérard Bertrand Wine Company.She is in her early 20s and makes a tasty White wine.The Sea Dream is a blend od 50% Grenache Blanc, 30% Chardonnay, and 20% Sauvignon Blanc al from the Mediterranée IGP region of the South of France.This is an exceptionally tasty value-priced White wine that sips great and can pair well with Thai spicy noodles, among other dishes.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

What if your marketing doesn't need more... it just needs to be more relevant?In this special episode of The Visibility Podcast, Melissa shares a live interview from the Pumpkin Planner Rock Facebook group with business strategist Donna Leyens.  (you can get in the group FREE and see other great interviews as well.)Together they explore one of the biggest questions business owners are asking today:How do we stay visible in an AI-driven world?The answer isn't chasing every new platform or shiny marketing tactic. It's building a strong foundation through clear messaging, a well-optimized Google Business Profile, and becoming the obvious choice in your community.Inside this conversation you'll learn:Why your Google Business Profile matters more than ever for AI searchHow AI pulls information from Google and other trusted online sourcesThe difference between being busy with marketing and being effectiveWhy relevance may be even more important than claritySimple ways to simplify your visibility strategyPractical marketing advice you can implement immediatelyMelissa also shares how implementing the Pumpkin Plan framework inside her own brick-and-mortar business helped increase summer enrollment by more than 250% Not by working harder, but by refining her message and focusing on the right customers.Whether you're a local business owner, service provider, or entrepreneur looking to stand out, this episode will help you stop guessing and start becoming the go-to option in your market.Resources Mentioned:• Free Google Business Profile Workshop• My Visibility Audit• Complimentary Clarity CallIf you enjoyed this episode, please subscribe, leave a review, and share it with another business owner who wants to become more visible.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

In this episode of Eat Sleep Wine Repeat, Janina explores Alto Adige (Südtirol), one of Italy's most exciting wine regions, with Eduard Bernhart, Director of Alto Adige Wines. If you're looking to learn about wine, discover new wine regions, understand indigenous wine grapes, or plan an unforgettable wine travel adventure, this episode is your complete guide to one of Europe's most distinctive Alpine wine destinations.  From indigenous wine grapes like Schiava and Lagrein to internationally renowned varieties including Pinot Grigio, Sauvignon Blanc, Gewürztraminer and Pinot Noir, this episode uncovers how altitude, geology, climate and culture combine to create truly distinctive wines. Along the way, Janina and Eduard discuss mountain vineyards, Michelin-starred restaurants, cooperative winemaking, sustainable viticulture and why Alto Adige deserves to be at the top of every wine travel itinerary. Whether you're a curious wine lover, studying wine, planning a wine holiday or simply looking for your next favourite bottle, this wine podcast is packed with expert insights, practical tasting knowledge and plenty of inspiration for your next wine adventure.  Shownotes 03:28 – Alto Adige explained — why this multicultural Alpine wine region blends Italian and Austrian influences unlike anywhere else. 05:16 – Alto Adige vs Südtirol — why the region has two official names and how bilingual culture extends to its wines. 06:49 – Schiava explained — Alto Adige's indigenous red grape, perfect for elegant, lighter-bodied and chilled wines. 09:19 – Santa Magdalena DOC — why up to 15% Lagrein can be blended with Schiava and how this shapes the wine's style. 10:55 – Lagrein explained — Alto Adige's powerful indigenous red grape with ageing potential and outstanding food-pairing versatility. 13:11 – Santa Magdalena wines — discovering one of Alto Adige's most historic wine villages and Janina's tasting impressions. Wine Tasted: Pfannenstielhof St. Magdalener Classico 2023 14:04 – Elena Walch — how one of Alto Adige's pioneering wineries helped establish the region's international reputation. Wine Tasted: Elena Walch, Vigna ‘Castel Ringberg' Lagrein Riserva 2022 (€ 43 Direct for Winery) 15:09 – Why Alto Adige produces some of Italy's finest white wines  — altitude, Alpine climate, diurnal shifts and meticulous vineyard work. 17:15 – Why Bolzano is one of Italy's warmest cities — sunshine, porphyry rock and the surprising local climate. 18:39 – Alto Adige's extraordinary soils — volcanic porphyry, Dolomite limestone and glacial deposits creating remarkable terroir diversity. 20:51 – Vineyard altitude explained — how elevation influences white and red wine grapes across the region. 22:53 – Michelin-starred dining — why Alto Adige has one of the highest concentrations of Michelin-starred restaurants in Europe. 24:50 – What does "Vigna" mean? Understanding single-vineyard designations and why they matter. 27:24 – Alto Adige Pinot Grigio — why the region produces textured, mineral-driven expressions that redefine the variety. 30:27 – The cooperative system — how small family growers work together to maintain exceptional quality and sustainability. 33:42 – Tasting Nals Magreid, Hill, Pinot Grigo 2024 (Soho Wine Supply £21) 34:27 – Alto Adige Sauvignon Blanc — a distinctive expression balancing ripeness, minerality, freshness and elegance. Wine Tasted: Cantina Merano Winery “Graf” Sauvignon Blanc 2023 38:01 – Gewürztraminer — why Alto Adige remains the spiritual home of one of the world's most aromatic wine grapes and the first 100 point wine in Italy 42:26 – Alpine white wine grapes explained — Kerner, Müller-Thurgau, Sylvaner, Riesling and Pinot Bianco across Alto Adige's higher valleys. 43:37 – Pinot Noir in Alto Adige — why this cool-climate region has become one of Italy's benchmark producers. 46:30 – Innovation and research — how producers such as Alois Lageder continue experimenting to prepare for climate change. 47:37 – Where to stay in Alto Adige — choosing the perfect base for your first wine travel adventure. 48:46 – Agriturismo experiences — staying among vineyards and connecting directly with local wine producers. 49:45 – Planning the perfect 48-hour itinerary — vineyard walks, mountain scenery, wine tasting and Alpine cuisine. 51:46 – Alto Adige wine travel guide — where to find Alto Adige's wine experiences, tastings and agriturismo stays across the region.   

Get up close and personal with Jim White as he shares his insights on Cloudy Bay Sauvignon Blanc and the region that has shaped it.

French grape growers are being paid to pull out vines in order to rebalance supply and demand, while those in Australia have taken out millions and turned to other crops. In New Zealand, with our Sauvignon Blanc still in demand, growers are being offered a tool to help them decide whether to mothball vines until the market improves. Braden Crosby of the Marlborough-based Bragato Research Institute explains. You can find photos and read more about the stories in this episode on our webpage, here.With thanks to:Braden CrosbyTo find the mothballing decision-making tool, go to bri.co.nzMake sure you're following us on your favourite podcast app, so you don't miss new episodes every Friday evening.Want to chat to us or find out more about RNZ Podcasts? Join the RNZ Podcasts Discussion Facebook group where we share behind the scenes info about our series, and invite you to share feedback, recommendations and ask us questions.Send us your feedback or get in touch at country@rnz.co.nzGo to this episode on rnz.co.nz for more details

Gaby Campana es la referencia del vino en la provincia de Córdoba. En esta conversación, hablamos de regiones, de la Isabella, del Sauvignon Blanc del que hablan todos y de lo que se tiene que tener para iniciar proyectos vitivinícolas.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

Before someone reads your website, watches your videos, or walks through your front door, they've already made a decision about your business.That decision is based on what they see.In this episode of The Visibility Podcast, Melissa Rose sits down with branding photographer Kristina Lynn to talk about the powerful role visual perception plays in building trust, attracting ideal clients, and positioning yourself as the obvious choice in your industry.With over 17 years of experience and a background in both marketing and portrait photography, Kristina shares why branding photography is about so much more than beautiful images. It's about creating visuals that tell the right story, communicate your value, and help your audience instantly understand who you are and why they should work with you.Whether you own a brick-and-mortar business or you're building a personal brand, this conversation will change the way you think about showing up online.In This Episode We Discuss:Why people make buying decisions before they ever read a word of your marketing.The difference between posting random content and using intentional brand imagery.How your photos influence trust, authority, and perceived value.Why consistency across your website, social media, and marketing matters.How branding photography helps attract the right clients—not just more clients.Common mistakes business owners make with their online images.The connection between professional photography, confidence, and charging what you're worth.Why "I'm not photogenic" is one of the biggest myths holding entrepreneurs back.Memorable TakeawayVisibility isn't just about being seen. It's about being perceived the way you want to be remembered.Your photos are one of the fastest ways to communicate who you are, what you stand for, and the experience clients can expect from working with you.Connect with Kristina LynnWebsite: https://www.kristinalynnphoto.comInstagram: https://www.instagram.com/kristinalynnphotographyFacebook: https://www.facebook.com/KristinaLynnPhotography/Ready to Increase Your Visibility?If you're wondering whether your online presence is communicating the right message, start with Melissa's Visibility Audit.Together, you'll review your website, Google Business Profile, and social media to ensure your messaging, visuals, and positioning are working together to attract your ideal clients—not confusing them.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Visibility Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

In this wine podcast episode, Janina takes you on a deep dive through the Loire Valley - one of the world's most diverse and fascinating wine regions - using the WSET Diploma textbook as a guide. Whether you're studying for the D3 Wines of the World exam, planning future wine travel, or simply want to learn about wine in a more structured way, this flashcard-style episode explores the Loire Valley from the Atlantic coast to Sancerre in the east. Discover the region's climate, soils, wine grapes and winemaking styles, including Muscadet, Chenin Blanc, Cabernet Franc and Sauvignon Blanc, while building a deeper understanding of French wine and wine education along the way.   Timestamps 2:18 – Introduction to the Loire Valley - history, the river, and how regions are divided 3:22 – Overview of the regions and key grape varieties - Melon, Chenin Blanc, Cabernet Franc, Sauvignon Blanc 4:13 – Pays Nantais: Region & Grapes - Melon de Bourgogne, Muscadet, and Folle Blanche 4:54 – Pays Nantais: Climate & Challenges - maritime climate, spring frost, and rainfall risks 6:00 – The Melon Grape - why it thrives here, its viticultural traits, and disease vulnerabilities 7:06 – Muscadet Wine Style -fresh, light, high acid; vineyard management and winemaking 9:21 – Sur Lie - what it means, why it matters, and how it adds texture 10:00 – Muscadet Appellations & Wine Laws - AOCs, yields, sur lie rules, and labelling 11:31 – Muscadet Cru Communaux - Clisson, Gorges, Le Pallet, and how they differ 12:30 – Muscadet Commercially - the 1991 frost, the decline, and repositioning 13:34 – Middle Loire: Anjou-Saumur & Touraine – Introduction 13:44 – Key Grape Varieties - Chenin Blanc, Cabernet Franc, and Sauvignon Blanc 14:25 – Climate Across the Middle Loire - Atlantic to continental, rainfall timing risks 15:54 – Sweet Wine Conditions in Anjou - the River Layon, mist, and noble rot 16:26 – Soils of Anjou-Saumur & Touraine - schist, limestone, tuff, and chlorosis risk 17:23 – Chenin Blanc in Detail - viticulture challenges, styles from dry to botrytized sweet 18:59 – Cabernet Franc - viticultural traits, flavour profile, and uses in red and rosé 20:28 – Other Red Grapes - Grolleau Noir, Gamay, and Cabernet Sauvignon 21:43 – Winemaking in the Middle Loire - Chenin Blanc, Cabernet Franc, and rosé techniques 22:51 – Appellations & Wine Law: Overview - how the Middle Loire is structured 23:25 – Anjou AOC - yields, blends, Anjou Villages, and producers labelling as Vin de France 24:55 – Coteaux du Layon - sweet botrytized Chenin Blanc, sub-appellations, yield/alcohol hierarchy 28:48 – Savennières AOC - dry Chenin Blanc, schist soils, La Roche-aux-Moines, Coulée de Serrant 30:42 – Rosé Appellations - Rosé de Loire, Rosé d'Anjou, and Cabernet d'Anjou 32:22 – Saumur AOC - white, red, rosé, and sparkling styles; yields and appellations 33:23 – Saumur-Champigny AOC - Cabernet Franc, soils, style, and commercial history 34:41 – Touraine AOC - styles, grapes, subzones, Vouvray, Montlouis, Bourgueil, and Chinon 39:05 – Central Vineyards: Introduction -  the eight AOCs of the far east Loire 40:08 – Central Vineyards: Climate - continental conditions, frost, hail, and long daylight hours 41:09 – Sauvignon Blanc - viticulture, flavour profiles, and the effect of canopy and picking date 43:28 – Winemaking in the Central Vineyards - fermentation, MLF, and oak use 44:41 – Sancerre AOC - grapes, yields, history, style, and top producers 46:16 – Sancerre Soils - caillote, terre blanche, and silex, and how each shapes the wine 47:11 – Pouilly-Fumé AOC - style differences from Sancerre, frost risk, and bottle age 47:54 – Other Central Vineyard AOCs - Reuilly, Quincy, Menetou-Salon, and bonus appellations 50:04 – The Loire Today: Trade & Commerce -  family estates, négociants, exports, and market structure 51:00 – Négociants -  their role, consolidation, and the blurring line with estates 52:00 – Organic, Biodynamic & Natural Wine - the Loire as a hub, Nicolas Joly, and Vin de France  

Château Latour-Martillac has been a Grand Cru Classé de Graves since 1953. The Kressmann family has been here since 1930. And somewhere in their vineyard, there is a parcel of vines planted in 1884 that should not still exist — but does, and has become one of the most compelling white wines in all of Bordeaux. In this episode, Pierre sits down with Edouard Kressmann, Technical Director and fifth generation of the Kressmann family, and Wilfrid Groizard, Deputy General Manager — at one of only six estates in the Graves classification to hold that status for both red and white wine. We talk about two completely different soils separated by just a few metres of earth that produce two completely different wines under one label. About the Grapecap 1884 parcel — a living conservatory of varieties that have no business being in Bordeaux — and the moment Edouard decided it was a cuvée, not a museum piece. About what it actually means to make white wine in a region the world still associates almost entirely with red. And about whether Bordeaux, in 2025, needs more restraint or more courage. Want more? A bonus episode — covering the winemaking room, the full portfolio, the Graves classification, and one last question that stops Edouard cold — is available exclusively at readbetweenthewines.com. Featuring: Pessac-Léognan. Graves. Bordeaux white wine. Sémillon. Sauvignon Blanc. Grand Cru Classé. Château Latour-Martillac. Edouard Kressmann. Wilfrid Groizard. Terroir-driven wine. Family estate. French wine. Bordeaux wine.  

This week's show comes to you from District Wine Village in Oliver, British Columbia, the first wine village of its kind in Canada. It is a vibrant hub that showcases the flavours of the South Okanagan. The village is not just a wine destination but also a cultural and entertainment venue, with regular live music, events, and seasonal festivals. We learn about the Village today, including 8 wineries, a brewery, a French bakery, a bookstore, a restaurant, a roastery & coffee shop, and one distillery. Our guests include Sarah Isaksen, Tasting Room Manager at Canter Cellars, who welcomes us with a taste of their 2023 Chardonnay and updates on upcoming events & concerts, including 54. 54.40 and Blue Rodeo. There are some new faces in the village, including Todd Heintz, Owner and Winemaker at Spacedog Wines, who joins us along with his consulting winemaker, Pascal Madevon. They bring a couple of wines to taste, including the 2025 "Disinherited" 100% barrel- fermented Viognier and the 2025 "Grace Undone" 100% Rosé of Merlot. Spacedog's style is for bigger, bolder, full-bodied wines, and they compare themselves to other Okanagan wines as well as to wines from around the world. Another new face is Kyle Lyons, Winemaker at Apricus Cellars, who brings the 2025 Cabernet Franc Rosé and the 2025 Old Vines Riesling. Apricus Cellars focuses on small-lot, high- quality wines. When the Coghill and Main families moved to the Okanagan to build Neighbourhood Brewing, they fell in love with wine country and had to get involved. With their roots in the brewing industry, they were told by some that getting into wine was a “Foolish” endeavour, so they became Foolish Wines. We welcomed Kyle Stewart, Winemaker for Foolish Wines, who poured two of his wines, including the Spark 2024 Sauvignon Blanc and the Mischief 2022 Tempranillo (BC VQA). Tender Hope is a family-run winery that makes interesting, small-batch wines and has fun doing so, using traditional methods and minimal intervention during winemaking and aging. We were joined by Efi Perel, Owner and Winemaker at Tender Hope Winery, who brought two VQA wines for us to taste: the 2019 Blanc de Blanc Traditional Method Sparkling and a 2022 Pinot Noir.

Send us Fan MailKirkland Signature Bordeaux Blanc 2024Bordeaux Blanc is Sauvignon Blanc blended with some Semillon.These wines can be aged for 20 years and cost a small fortune.This Costco wine isn't one of those, and for most people might be better.This is possible the cheapest amazing Bordeaux wine!This may well be the White wine of the 2026 summer.Cheap but delicious!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

When Shekar Sathyanarayana, founder of Nalla, began visiting wineries in Santa Barbara and talked about Indian food, winemakers loved the food, but had never paired it with wine. Now, Nalla has brought Indian food and wine pairing to over 100 events hosted at wineries and other venues and Shekar shares what he has learned about match Indian food and wine. Detailed Show Notes: Shekar's background: 1st generation South Indian, grew up in Kansas, was a talent agent and lawyerNalla foundingStarted as Indian food gatherings (2016) to explore different Indian cuisinesShekar knew nothing about wine, started driving to Santa Barbara wine country and learningWineries said they'd never paired wine and Indian cuisine beforeNalla experiences, officially launched 2023Where South Asian cuisines and wine industry meet, includes culture (live music, dance, decor - e.g. - Thali plates, plates with small bowls in them)Done 100+ events at wineries and 3rd party venues1st winery partner was Brecon Estate in Paso Robles, learned Albarino and samosas work well togetherDoes 4 entrees, each from a different region, coursed w/ 2 wine glasses side by side, and data captured on preferences~25-50 guests at each eventLarge market opportunity: 2.1B South Asians globally, ~6M in the US; highest household disposable income (~$100k for South Asian, ~$150k for Indians); very food forward and know little about wineIndian wine~200 wineries in IndiaGrow varieties to sell (e.g. - rose), haven't figured out what grows best yet2 harvests / yearFocus is educating people about wine, not yet integrated w/ food4 components to “spicy” foodCapsaicin - the heat in chilis, gives a burning sensation; can be offset by milk/dairy which has casein, a protein that binds to capsaicinAromatics (e.g. - coriander, cumin, cinnamon, clove, cardamon) - no heat, but lots of smell and tasteSichuan pepper - gives a tingle, drying, numbing sensation (not common in Indian food)Piperine - key compound in black pepper, common in South Indian cuisine; can often flatten winesIndian food & wine pairing - match aromatics w/ wine, heat comes secondCapsaicin and alcohol make the heat worse, try to stay

Every business eventually hits a plateau.You know the feeling. You're working hard, showing up consistently, and doing all the things you've been told to do—but the growth you're looking for just isn't happening.In this episode, I'm pulling back the curtain on what's been happening inside my own brick-and-mortar business, The Dancing House.Over the past year, I've pulled every major growth lever available:✔️ Increased our prices and positioned ourselves as a premium offering.✔️ Reduced expenses and improved profitability.✔️ Tightened operations and systems.But none of those changes explain why we're experiencing our best summer enrollment in 17 years.The biggest shift came when I became certified in the Pumpkin Plan framework and used my own business as the test case. Instead of focusing solely on who we are, what we do, and who we serve, I went deeper. I started listening more closely to what our customers were actually saying.That insight changed everything.In this episode, I'm sharing:• The growth levers every business owner should understand• Why most marketing messages miss the mark• How customer language can transform your visibility• The messaging shift that helped drive our strongest summer enrollment ever• Why clarity beats complexity when it comes to marketingIf your business feels stuck, plateaued, or like you've tried everything, this conversation may help you identify the next lever to pull.And make sure you listen all the way to the end—I have a special offer exclusively for podcast listeners.Resources Mentioned:

In this episode of Eat Sleep Wine Repeat, Janina is joined by Natalie Christensen, Chief Winemaker at Yealands, to explore one of the world's most recognised wine regions: Marlborough in New Zealand. Together they dive into the differences between the Wairau Valley and Awatere Valley, uncovering how climate, soils and geography create remarkably different expressions of Sauvignon Blanc. From aroma compounds and winemaking decisions to sustainability, sub-regionality and the future of New Zealand wine, this episode is packed with insights for anyone looking to learn about wine, deepen their wine education, understand wine grapes and discover why Marlborough deserves to be considered alongside the great wine regions of the world. There is also plenty of inspiration for wine travel, with Natalie sharing what visitors can expect when exploring the stunning Yealands vineyards on New Zealand's South Island. Shownotes 03:12 – Discovering Marlborough — Natalie introduces New Zealand's most famous wine region and explains what makes the Awatere Valley so unique. 04:15 – Vineyard location matters — how close Yealands' vines sit to the dramatic coastal cliffs overlooking the Pacific Ocean. 07:17 – Awatere vs Wairau Valley — temperature differences, diurnal shifts and how climate shapes wine styles. 08:20 – Why Marlborough Sauvignon Blanc is so intense — sunlight, climate and natural vineyard conditions behind its famous aromatic profile. 09:47 – Thiols and methoxypyrazines explained — the aroma compounds that define Sauvignon Blanc and how winemakers influence them. 11:40 – Can Sauvignon Blanc age? Exploring the surprising ageability of Marlborough Sauvignon Blanc and how its character evolves over time. 14:26 – Understanding the Yealands range — from the flagship Marlborough Sauvignon Blanc to Reserve, Single Vineyard and the iconic L5 Block. 16:04 – Tasting Yealands Marlborough Sauvignon Blanc 2025 — Janina's tasting notes and what makes this classic New Zealand wine style so appealing. (Retails around £10: Asda, Sainsbury's, Tesco, Morrisons, Ocado) 17:10 – What makes the Reserve different? Natalie explains the vineyard selection and winemaking decisions behind the Yealands Reserve Sauvignon Blanc 2024 (Retails around £12.50: Sainsbury's, Tesco, Ocado, Morrisons, Waitrose) 20:44 – Expression of grape or expression of place? Why Sauvignon Blanc may be one of the best wine grapes for showcasing terroir. 22:07 - Tasting Yealands Estate Single Vineyard Sauvignon Blanc 2024 (Retailer: ND Johns - £15.50) 25:41 – Tasting Yealands Estate L5 Block 2024 — Yealands' most coastal vineyard site and a Sauvignon Blanc that truly captures a sense of place. (Retailer: ND Johns - £19.45) 33:09 – Yeast selection and fermentation — how different yeast strains influence flavour, texture and aromatic expression. 33:21 – X5 and Delta yeasts — the strains most commonly associated with enhancing Sauvignon Blanc's signature aromatic profile. 37:07 – Babydoll sheep and sustainability — the famous miniature sheep helping manage the vineyards naturally. 38:39 – Sustainability beyond the sheep — cover crops, biodiversity and vineyard practices that improve both wine quality and environmental outcomes. 39:49 – Carbon-positive ambitions — how Yealands is reducing its carbon footprint through renewable energy, lightweight bottles and innovative logistics. 41:55 – Sauvignon New Zealand 2027 — Natalie shares details of the upcoming international celebration of New Zealand Sauvignon Blanc. 42:56 – The future of Marlborough Sauvignon Blanc — sub-regions, site-specific wines and the rise of boutique producers. 43:50 – Wine travel in New Zealand — what visitors should experience when exploring Yealands and the Awatere Valley. 44:53 – The White Road Tour — scenic viewpoints, wildlife, vineyards and one of New Zealand's most memorable winery experiences. 45:52 – Why visiting vineyards changes everything — how standing among the vines transforms your understanding of Sauvignon Blanc. 46 :37 – One final takeaway — why Marlborough Sauvignon Blanc is far more diverse than many wine lovers realise.  

If you've ever thought, “I should create a course…” but then immediately felt overwhelmed, stuck, or unsure where to even begin, this episode is for you.Today, I'm joined by Jasmine Jonte, founder and CEO of CRE8TION, and let me just say… she is the real deal.We dive into the difference between creating a course that simply shares information versus one that actually creates transformation, and why that difference is everything when it comes to results, reputation, and revenue.We also get into: When it's actually the right time to create a course (because yes, timing matters, and most people get it wrong)  How to think about a course as a business asset, not just another thing on your to-do list  And how to use AI the right way, without losing your voice, your value, or your credibility As a brick-and-mortar business owner myself, I'll be honest, I've dipped my toe into courses, and I have not done it well. This conversation gave me clarity, direction, and honestly… a little tough love in the best way.Jasmine is direct, she's thoughtful, and she's incredibly good at what she does. And around here, we believe clear is kind.If you've been sitting on ideas, spinning your wheels, or wondering if a course is the next right step, this episode is going to help you think about it in a whole new way.SHORT BIO:Jasmine Jonte is the founder and CEO of CRE8TION, where she helps top experts turn their knowledge into transformational, revenue-generating programs. She began as a 1st-grade teacher in one of Detroit's lowest-performing schools, where she learned to make complex ideas simple and engaging. In the online business world, she saw creators struggle with learning design, not expertise, and built CRE8TION to solve that gap. Her Course Flow to Cash Flow™ Method blends instructional design with business strategy to make programs powerful and profitable. Jasmine and her team ghostwrite courses end-to-end, from scripts and slides to workbooks and portals, so clients can stay in their zone of genius. Over six years, she has produced 120 programs and 1,500 lessons for 100,000+ students, generating millions in revenue for leaders like Candy Valentino, Nick Bradley, SUCCESS Enterprises, and Thought Leaders Institute.SOCIAL MEDIA LINKS:Website: www.cre8tion.co LinkedIn: linkedin.com/in/jasminejonte Instagram: https://www.instagram.com/jasminejonte/ If you want to stay compliant, visible, and actually get found: this episode is for you.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Visibility Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

Scott Lindstrom-Dake from Thumbprint Cellars joins Dan Berger and Daedalus Howell on California Wine Country. This is Scott’s first time on the show. Thumbprint Cellars is located in the Petaluma Gap. The first tasting is a 2024 Nouveau, primarily made with Grenache with a little bit of Zin, meant to be served chilled. It has a dark pink color and is a refreshing easy-drinking wine. Dan notices that it is very dry but not soft, either. It has the personality of a red but the structure of a white. This wine also got 50% malolactic fermentation which gives it body but not too much. The fruit flavors are coming from the Grenache. This is the result of carbonic maceration is when you put the whole cluster in without crushing, so every berry is whole when they develop their own fermentation. It’s not meant for aging but for enjoying now. (++++) California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  (++++) The next wine is the 2021 Passion Valley, which Scott calls their prestige brand. Scott was making wine when he was an art student mostly doing sculpture, so he wanted to call it Sculptured Cellars. But then one evening, his wife handed him a gold pen to customize some labels on the bottles of some of his home made wine. The gold ink leaked from the pen, and he used his thumb to blot the ink. Then he left a gold thumbprint on the bottles. He realized he had a name when people asked for more of “that thumbprint wine.” This Sculptured Cellars wine won a Gold Medal at the North Coast Wine Challenge. It comes from 75-80 year-old Carignan vines, 50%, with another 50% Syrah. It gets a little barrel aging in French oak, about 20% new. The Carignan is grown near the Russian River, so it gets cooler evenings. Dan finds it succulent and mature, ready for further aging. He would serve it slightly chilled, with barbeque. Scott started making wine as a hobby after his wife got him a book about how to make wine in your garage. He thought about what he would want on the label. While staring at wine labels in a store for half an hour, he would read labels. He thought that the information he wanted was lacking. Scott decided it was important to put some information on the label, so the customer has an idea of what’s going on. Scott is making Cabernet Franc, which will be more and more in demand. In Napa valley, it is already more expensive than Cabernet Sauvignon. Dan predicts that its popularity will increase. Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc. It is not easy to grow. Cabernet Franc is not as difficult to grow. Scott describes winemaking as an art, and the science part is important but secondary. He started by making wine at home. He was lucky to work for a family in Dry Creek Valley who allowed him to make wine there, as part of his compensation. Today his artistic expression comes through his winemaking, instead of sculpture. 

From the Wine Behind the Scenes Archives, we're bringing back a captivating conversation about wine, sustainability, and the journey of starting over in France. From buying a vineyard in liquidation to transforming it into a sustainable and award-winning estate, Caro Feely's story is extraordinary.  Join us on this episode of Wine Beyond the Scenes as Caro shares her amazing story of passion, perseverance, and the magic of organic winemaking in the heart of France.  Stay tuned to discover the hidden gems of their vineyard, the challenges of climate change, and the surprises that led to the creation of a unique wine experience.  In this episode you will be able to learn about:  Caro Feely's wild and wonderful adventure of moving from South Africa to France to buy a vineyard in Bordeaux The Feely family's journey from liquidation to success in the wine industry Organic and biodynamic farming practices, leading to high-quality wines and commercial success Caro's beautifully written Vineyard Series books that offer insights into their journey and philosophy An exciting new fiction series, Earth Chorus, that is in the works   Caro Feely, originally from South Africa with Irish roots, set out on an extraordinary adventure to make their dream of wine farming a reality, accompanied by her husband Sean. After moving from South Africa to Ireland and then to France, they purchased a vineyard and winery in Bordeaux, where they have been living for almost 20 years. Caro and Sean's commitment to organic farming and natural winemaking has led to the production of high-quality wines, including classic Bordeaux varieties like Merlot, Cabernet Sauvignon, Sauvignon Blanc, and Semillon. Caro's passion for wine and sustainability is evident in their vineyard practices, which focus on biodiversity and organic farming methods. Alongside managing the vineyard, Caro also offers yoga retreats at their estate and has authored several books, including the Vineyard Series and the upcoming Earth Chorus series. Caro and Sean have created a sustainable and thriving vineyard in the heart of Bordeaux through their dedication to environmental practices and producing exceptional wines. Contact Caro Feely here:  Personal Website: https://carofeely.com/ Youtube: https://www.youtube.com/@carofeely1142 X: https://x.com/carofeely Work Website: https://chateaufeely.com/ Facebook: https://www.facebook.com/caro.feely.wines Instagram: https://www.instagram.com/carofeely/  

Recorded high above the valley floor in Silverado's Stags Leap estate, this episode with winemaker Alison Rodriguez dives into both Napa viticulture and her global winemaking journey. Alison unpacks the 2025 growing season—early bud break, late rains, and the shadow of El Niño—while describing the constant tension between picking early for safety and waiting for full ripeness in a fire-prone era. She explains what it means to farm 325 acres of 100% estate vineyards, how early-season decisions set up harvest success, and how she manages tannin and extraction in small-berry hillside Cabernets, including the tradeoffs of pressing sweet to keep structure in balance. Alison also shares how a Baton Rouge upbringing and a career in wine sales led her to **Geisenheim** in Germany, European cellar work, and ultimately Napa. She explains the German technique of *Maischestandzeit* for aromatic whites, her evolving approach to Sauvignon Blanc at Silverado (skin contact, neutral barrel ferment, and textural focus), and how she thinks about acid, phenolics, and oak as part of a single matrix. The conversation ranges across Silverado's portfolio—from estate Cabernet blending **Stags Leap and Coombsville**, to Merlot, Cabernet Franc, Malbec, Petit Verdot, Kerner, and old-vine Chardonnay—before closing on the smells of her Louisiana childhood, Napa's collaborative winemaking culture, and why she's still betting on Riesling's long-overdue comeback. Resources from this Episode Silverado Vineyards   This podcast is sponsored by InnoVint. Wineries of all sizes rely on InnoVint's winery operating system to optimize vineyard tracking, manage wine production processes, automate compliance reporting, track costs seamlessly, and make data-driven decisions. The best part? The software is intuitive, easy to use, and mobile and offline friendly! And with the highest-rated customer service in the industry, you're guaranteed to have a smooth transition, even right before harvest. Learn more: innovint.us Get a demo: innovint.us/request-a-demo/ Join our free winemaking community: innovint.us/join-the-punchdown/   Check out the Fundamentals of Winemaking Made Easy video course  

After retiring twice, Chris Baker, President of Brassfield Estate, was lured back in by a unique opportunity to build one of the world's largest monopoles in the High Valley AVA of Lake County, California. Its unique volcanic terroir is now being scaled nationally with a 10 year contract and national alignment with Southern Glazers. Chris describes the best practices in working with distributors and partnering together to create a successful brand, built on trusted relationships. Detailed Show Notes: Chris' background: hospitality, distribution, ran wineries, has tried to retire twice and come back due to his love of wineBrassfield overviewHigh Valley AVA, in Lake County CA100% estate grown and produced 5,000 acre property, 500 acres planted, up to 2,000 plantable65k sf cave, only 15% utilizedGrows 17 varietals (10 in distribution), best known from Sauvignon Blanc, Cabernet Sauvignon, and Pinot NoirRetail price points - $16-17 whites, $25-30 redsNational partnership with Southern GlazersWas in 14 states, now in 45Perks to being nationally aligned - a little more attention, assigned trade development managerHave a 10 year contract (normal is 2-3 years) w/ automatic renewalSouthern chose Brassfield because of its scalability (potential to be biggest monopole in the world) and they didn't have a national product for Lake CountySales team being built out9 division managers, 1 national accounts on-premisePicked up experienced people (e.g. - from Vintage, others) who know a lot of accounts and not afraid to put a bag on their shouldersTeam needs to know distributors feet on the street all the way to state leadersKPIs to drive velocity (getting several products in the right accounts, volume goal, rate of sales, accounts sold goal, 50/50 on- and off-premise split)Small, medium wineries need to do more DTC, social media in new distribution environmentNeed to identify brand's uniquenessDistributors and accounts want to know what brand will do to create pullFocus on top moving accounts: top 250 restaurants, top retailers, share accounts b/w distributor and winery, need to understand what brands are important for the distributors (to not cannibalize sales)“We're in the relationship business”National account restaurants - often have 3rd party agencies (e.g. - Patrick Henry, IMI) to work through, hard to get direct contact, can meet some people at Vibe conference, trade conferences, Aspen Food & WineNeed to learn about customers and get to know each otherBest practice: being present, everyone is trying to get mindshare of distributors, can't only go once every 6 months, need frequent communications, involvement, and call on accounts direct w/ or w/o distributorDistributors have big notebooks of incentives (some suppliers have big ones), they cherry pick what they think will be easiest to accomplishThe top down approach can work, if distributor leads push down priorities to teamCreating consumer awareness (marketing, social, PR) can get attention w/o incentive programs, Brassfield hired a PR agency in NY and a marketing company in NapaBiggest success stories: Lazy Dog - national account w/ Eruption Red Blend, participates in their annual summitSugarfish Sushi - Sauvignon Blanc is in all 17-18 locationsAnnual Volcano Camp (started 2025)Brassfield responsible for High Valley AVAPartnered w/ SommJournal to bring somms from around the countryDug soil pitsInvestment in education builds brand ambassadors, believes it is high ROI Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailIn This EpisodeNonprofit storytelling is changing. Organizations are being asked to think more carefully about how stories are gathered, who holds power in the storytelling process, and what it means to share stories with dignity, transparency, and ongoing consent. As more nonprofits move away from transactional testimonials and toward community-centered storytelling, many teams are still navigating how to do this work ethically while continuing to communicate impact.In this conversation, Natalie Monroe from MemoryFox helps us explore what this shift looks like in practice. We discuss the growing importance of story banks, strengths-based messaging, and giving story owners more agency over how and where their stories are shared. Natalie shares insights from her work supporting nonprofit teams through real-world storytelling challenges, including navigating sensitive stories and creating systems that help organizations gather stories with greater care.This episode is an honest and hopeful conversation about the future of ethical and trauma-informed storytelling in the nonprofit sector.About Natalie MonroeNatalie Monroe is the Community Engagement Manager at MemoryFox. After a career in the wine industry learning the nuances of Pinot Noir and Sauvignon Blanc, she landed in a nonprofit with the military-to-agriculture movement. Natalie told the stories of veterans turned farmers feeding our country. Here she embraced content creation and the power of video messaging.Natalie is grateful to engage in mission-driven work every day.  A friend of Natalie once dubbed her the “people broker” because she thrives on introducing friends to each other and engaging in meaningful conversation. When she's not immersed in storytelling, you might find her volunteering with the local library friends in her community of Davis, California or pondering her next themed gathering.Connect with Natalie MonroeLinkedIn | Learn More About MemoryFoxAbout Host Maria BryanMaria Bryan is a trauma-informed storytelling trainer. She helps nonprofit leaders tell powerful and impactful stories that resist harm. Maria has over fifteen years in marketing communications in the public sector. She has a Master's Degree in Public Administration, a Bachelor's Degree in Journalism, and is professionally certified in Trauma & Resilience, Trauma-Informed Space Holding, Trauma-Informed Coaching, and Somatic Embodiment & Regulation. Maria is a firm believer that storytellers make the world a healthier, safer, cleaner, and happier place. Connect with MariaSpeaking & Training | LinkedIn | Email 

Everybody is talking about AI.How to use it.How to rank in it.How to get recommended by it.But what if we're asking the wrong question?In this episode of The Visibility Podcast, Melissa Rose explores one of the most important concepts for businesses in an AI-driven world: consistency.Because AI isn't inventing businesses to recommend. It's analyzing the information already available and looking for signals of trust, relevance, and expertise.The businesses that will thrive aren't necessarily the ones posting the most.They're the ones showing up consistently.In this episode, Melissa breaks down four ways consistency impacts your visibility:✨ Consistency in your messaging.  Does your business clearly communicate who you serve and what makes you different?✨ Consistency across platforms. Do your website, social media, Google Business Profile, and online listings tell the same story?✨ Consistency in your content. Are you creating helpful content that reinforces your expertise over time?✨ Consistency in your business information. Are your business name, contact information, services, and profiles aligned everywhere online?If you've been wondering how AI search, Google, social media, and visibility all work together, this episode offers a practical framework that cuts through the noise.Because in a world filled with algorithms, automation, and AI-generated content, trust still wins.And trust is built through consistency.In this episode you'll learn:What AI search is actually looking forWhy consistency matters more than frequencyThe role social media plays in your digital footprintHow inconsistent messaging hurts visibilityWhat business owners are getting wrong about AI searchSimple ways to strengthen your online presence todayThe businesses that will win in the AI era won't be the loudest.They'll be the clearest, most trustworthy, and most consistent.If you want to stay compliant, visible, and actually get found: this episode is for you.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

  The podcast begins with hosts Marcy Gordon and Beth Costa introducing the episode and thank their sponsor, Ron Rubin and River Road Family Vineyards for supporting the show (0:10-0:48). They welcome guest Bret Munsell of Munsell Vineyards, a family friend with deep ties to the Alexander Valley wine community (0:49-1:15). Bret shares his family's 150-year farming legacy in Alexander Valley, starting with his great-great-grandfathers in the 1870s and 1880s, who initially focused on vineyards and wineries before diversifying into crops like prunes, hops, and dairy. By 1972, the family transitioned entirely to wine grapes (1:15-2:57). Bret discusses his journey, including studying business at UC Davis and working in agricultural finance before joining the family business. He credits his banking experience with giving him valuable insights into production and finances, which he applies to their vineyard operations (3:03-4:27). Bret reflects on the importance of instilling a love for the land in his children, emphasizing the value of community and stewardship (4:36-5:14). He shares how his family celebrated their 150th anniversary with a community-focused event, highlighting the joy of bringing people together (7:12-8:03). The conversation shifts to the growth of their business, which now includes managing 400 acres of their own vineyards and an additional 400 acres for clients. Bret credits his wife for pushing the family to start making wine in 2006, beginning with Chardonnay and Cabernet. They later expanded to Zinfandel, Sauvignon Blanc, Rosé, and Petit Verdot, with their Zinfandel earning double gold awards in competitions (9:11-14:34). Bret explains their unique approach to wine sales, focusing on private tastings in the vineyards rather than a traditional tasting room, allowing guests to connect with the land (15:01-16:09). Bret recounts his early experiences working in the vineyards as a child, learning the value of hard work and responsibility. He shares how his daughters and nieces have also participated in vineyard work, gaining an appreciation for the effort involved (17:12-18:06, 32:11-33:10). He reflects on his passion for farming and the wine grape industry, describing it as the perfect blend of hard work and beauty, with Sonoma County offering unparalleled diversity and vistas (21:14-23:00). As the current chair of the Sonoma County Wine Growers Commission, Bret discusses the organization's role in marketing Sonoma County wine grapes and supporting vineyard workers through programs like the Leadership Academy (23:46-25:06). He highlights the importance of balancing work, family, and community involvement, sharing his family's participation in 4-H and FFA activities (25:48-26:26). Bret also talks about his hobbies, including gardening, hunting, and spending time at a family cabin, which provide a welcome escape from his busy schedule (34:39-36:00). The episode concludes with Bret reflecting on the enduring legacy of wine grapes in Alexander Valley, the challenges and changes in the industry, and his deep connection to the land. He encourages listeners to visit Munsell Vineyards for a unique tasting experience and to watch a heartfelt video celebrating their 150th anniversary, which captures the spirit of their family and agricultural heritage (37:22-41:08).   We're excited to share this video of the Munsell Family legacy.  What an honor.  150 Year Celebration

Send us Fan MailLe Beau Sud Sauvignon Blanc-Vermentino 2025This is a one liter (as opposed to 750ml) bottle of an $8.99 Trader Joe's wine.Le Beau Sud translates to the beautiful south.This is a 50/50 blend.And the 2 grapes blend together beautifiully.The Languedoc-Rousillion make awesome bargain wines.This 9 buck Trader Joe's summer sipper push all the back yard wine buttons.A summer sipper, a food wine, and just a good sip!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

If your marketing feels like a lot of effort… with inconsistent results—this episode is for you.In this conversation with Dave Masovich, we break down the real reason most marketing doesn't convert—and it's not because you're not posting enough.It's because you're missing the strategy behind the message.Inside this episode, we cover:✨ The difference between tactical vs. strategic marketing (and why most business owners focus on the wrong one) ✨ Why 40–60% of marketing efforts are wasted—and how to stop the leak ✨ The power of the 80/20 rule (Pareto Principle) in your marketing strategy ✨ The six key places to uncover insights that shape a powerful, resonant message ✨ Why message clarity—not more content—is the real driver of growth ✨ How to create marketing that actually connects, converts, and builds long-term trustIf you've been feeling stuck, plateaued, or like your marketing “should be working better than it is”… this episode will shift how you think—and how you show up.Our Guest Info:Dave Mastovich is the CEO and Founder of MASSolutions, a growth marketingconsultancy reinventing the way marketing is done. He helps organizations drive growth inrevenue, talent, and engagement by improving how they sell, communicate, market, and aligntheir people.Dave is the author of No Bullsh!t Marketing, a #1 Best Seller, and host of the long-running NoBullsh!t Marketing Show. His approach turns data, behavior, and patterns into practical actionsleaders can use to drive real performance.Earlier in his career at UPMC, Dave's marketing leadership helped drive growth from under $1billion to $10 billion. Today he brings that same mix of cognitive science, 80/20 analysis, andreal-world execution to help organizations grow sales, strengthen culture, and increaseenterprise value.https://davemastovich.com/https://massolutions.biz/https://www.linkedin.com/in/davidmmastovich/Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

Priyanka French of Ghost Block Estate Wines joins the show to talk about her path from India to Bordeaux, Burgundy, New Zealand, and Napa Valley, plus how those experiences shaped her approach to vineyard-driven winemaking. The conversation covers organic farming, women in wine, mentorship programs like Batonnage and Wine Unify, and the legendary ghost story behind the Ghost Block vineyard in Yountville. Then Aaron and Joel review the 2024 Ghost Block Sauvignon Blanc, a surprisingly layered and playful Napa Sauvignon Blanc that completely rewrites their expectations for the varietal.This week:- Why Priyanka believes great wine starts with farming, not trends- The real ghost story behind Ghost Block Vineyard in Yountville- How Burgundy, Bordeaux, and New Zealand shaped her winemaking philosophy- A deep dive into Sauvignon Blanc picking decisions, fermentation, and textureWines reviewed:Ghost Block Sauvignon Blanc (Yountville, Napa Valley, California, 2024) $35, 13.5% ABVGhost Block Website: https://ghostblockwine.com/Ghost Block on Instagram:https://www.instagram.com/ghostblockwine/Support the show and help keep the wine flowing!Buy us a glass!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠⁠Chapters00:00 Welcome to Stop Wasting Your Wine00:52 How Priyanka Fell in Love with Wine05:07 Learning Winemaking Around the World09:40 Breaking Into the Wine Industry14:43 Mentorship & Making Wine More Accessible19:33 The Ghost Story Behind Ghost Block23:45 Sustainability, Elegance & The Future of Napa Wine30:35 Ghost Block Sauvignon Blanc Tasting37:45 The Art and Science of Winemaking46:56 Review and Final Thoughts52:21 Pi Nope or ChardonnYay?!54:50 Where to Find Ghost Block Wines

Text the ShowAdelaide Hills offers ideal sites for Sauvignon Blanc, Chardonnay, and Pinot Noir. It reinforces that South Australia is quite diverse, with a wine style for everyone. Invest 10 minutes to remind yourself why it is important to buy and sell the wines of Adelaide Hills.ExploreShaw + Smith

It is Memorial Day weekend and boy are we warming up so we need a refreshing sip to go with it! Pleased to be joined by Ted Ferrell with Haskells and today we are gearing up for the warm weather ahead this Memorial Day weekend with some crisp, cool sauvignon blanc! For more information on the selection at Haskell's visit one of the many metro locations or you can visit haskells.com

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

Send us Fan MailSpecially Selected Touraine Sauvignon Blanc 2025Touraine is the middle ground between everyday Loire Valley Sauvignon Blanc and Sancerre.This Touraine sells for $7.99 which puts it a lower cost than the regular Sauvignon Blanc.This is a no compromise bargain!French Sauvignon Blanc at a price that undercuts NZ Sauvignon Blanc.If you have not acquainted yourself with the French variety this is a great place to start. Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

If the thought of Facebook and Instagram ads makes you want to throw your phone across the room… this episode is for you.In this conversation, Melissa Rose sits down with Kristian Altuve of Dance Motion Marketing to talk about dance studio advertising, lead generation, enrollment systems, and what actually works when it comes to marketing a dance studio in today's world.But this isn't just another conversation about running Facebook ads.Because behind every click, inquiry, and lead is a real person—a busy parent looking for connection, trust, and the right fit for their child.Together, Melissa and Kristian unpack how dance studio owners can approach marketing more strategically without losing the human side of their business.They discuss: Whether Facebook and Instagram ads are realistic for smaller dance studios  Common dance studio marketing mistakes that waste money  Why lead follow-up matters more than most studio owners realize  How to make dance advertising feel authentic instead of salesy  What studio owners should focus on before ever spending money on ads  Why systems and visibility work together  The relationship between organic marketing, Google Business Profile optimization, and paid advertising  How to attract the right dance families—not just more leads Melissa also asks the questions every studio owner is secretly thinking: “Do ads actually work?” “How much money should I realistically spend?” “Can small studios compete?” “What if I waste money?”If you're a dance studio owner trying to grow enrollment, improve your dance studio marketing, increase visibility, or better understand dance advertising, this episode is packed with practical insight and honest conversation.About Kristian Altuve: Kristian Altuve is the founder of Dance Motion Marketing, where he helps dance studio owners build predictable enrollment systems through marketing, lead follow-up, automation, and strategic growth systems. His mission is helping studio owners stop guessing and start growing through clear, repeatable systems that actually work in the real world of running a studio.Our Guest Info:Website: https://www.dancemotionmarketing.com/IG: https://www.instagram.com/dancemotionmarketing/Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

This episode features Livermore Valley winemaker and consultant Meredith Saboraria for a wide-ranging conversation recorded on location in the heart of the appellation. A proud self-described "Livermoron," Meredith traces her path from tasting room work in the late 1990s to earning her Viticulture and Enology degree at Las Positas College and building her consulting business, Barrel Down Wine Services. Along the way, she paints a vivid portrait of Livermore's wine country — from the outsized influence of Wente and Measure D on land preservation, to the region's sandy loam soils, marine-influenced climate, and its newly adopted signature varietals: Cabernet Franc and Sauvignon Blanc. She also shares candid insights into the valley's growing community of female winemakers and the collective they've built to support one another. The conversation then shifts to winemaking craft, with Meredith diving deep on the challenges of working with high-acid Barbera, her philosophy of balance over manipulation, techniques for punch-downs in macro bins and T-bins, and the smart use of enzymes during fermentation. Jim and Meredith also preview an upcoming Inside Winemaking group trip to Valle de Guadalupe, Baja California — Mexico's oldest New World wine region — where Meredith has traveled three times and serves as the group's guide. She covers everything from crossing the border by shuttle to the region's savory, marine-influenced wines, its world-class restaurants, and the exciting mix of traditional and modern winemaking happening in the valley. The episode closes with Meredith sharing the childhood smells of Livermore that still bring her home.   Resources from this Episode Barrel Down Wine Services Inside Winemaking's Feb 2027 Trip to Valle de Guadalupe   This podcast is sponsored by InnoVint. Wineries of all sizes rely on InnoVint's winery operating system to optimize vineyard tracking, manage wine production processes, automate compliance reporting, track costs seamlessly, and make data-driven decisions. The best part? The software is intuitive, easy to use, and mobile and offline friendly! And with the highest-rated customer service in the industry, you're guaranteed to have a smooth transition, even right before harvest. Learn more: innovint.us Get a demo: innovint.us/request-a-demo/ Join our free winemaking community: innovint.us/join-the-punchdown/

Buckle up, we're heading back out into wine country, this time to the intriguing Adelaide Hills wine region in South Australia. It gets talked about a lot - but what's it really all about?Is it all about piercing, textural Chardonnay? Or fine sparkling wine? What about the perfumed Pinot Noir, the scented Shiraz..? And let's not forget the likes of Gruner Veltliner, Nebbiolo, Gamay, Barbera, Riesling, Sauvignon Blanc and all those natural wines. There's a real buzz around the Adelaide Hills - but how to get our heads round it all?!Happily, we have some brilliant guides in the shape of Brian Croser (Tapanappa), David LeMire MW (Shaw + Smith), Emma Wood (Wirra Wirra), Kelly Wellington (Hahndorf Hill), Liam Van Pelt (Ashton Hills), Peter Saturno (Longview) and Xavier Bizot (Daosa/Tapanappa). (Thanks also to the Adelaide Hills Wine Region for making this sponsored episode happen and giving us access to such great producers.) They talk us through things like altitude, rain, field blends, magic, wine tourism, French arrogance, organics and 'thoughtful' wines. There's even the odd bold claim (about Chardonnay) and intriguing revelation of a long-held secret (a 'subterfuge story' no less!) Oh, and we touch on why, 'people don't want to drink like their dads.'Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including maps and wine recommendations, on our website: Show notes for Wine Blast S7 E27 - Adelaide Hills: Lofty AmbitionsTo support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

Don Chigazola is back with Chigazola Merchants French wines on California Wine Country with Dan Berger and Daedalus Howell. Don Chigazola receives the first Golden Corkscrew with a fanfare for brass orchestra, for being a guest ten times on CWC. The last time Don Chigazola was on CWC was this episode last January, with a selection of wines he imports from Italy. Today, we will taste Chigazola Merchants French wines, which Don has just begun to import. These wines come from a vineyard and winery called Domaine Tour Campanets, located about an hour north of Aix en Provence in a village called Les Puys. Don has brought five bottles, two whites, two Rosés and one red blend. The winemaker is Emanuelle Baude, the daughter of the family that bought the property decades ago. The first is a Rosé, made of 70% Grenache and 30% Syrah. We’ll hear a lot of those varietals today, since they make up a lot of the production in Provence. California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference! Chigazola Merchants French Wines Don Chigazola opened Chigazola Merchants 14 years ago after retiring from Med Tech. The regulatory process took 6 months, but he finally got federal and state licenses to import, distribute and retail wines from Europe. They have been importing wines from Italy for 13 years, including most of the well-known Italian varietals, from 12 of the 20 regions covered. They developed an interest in French wines when his wife Debbie tasted some French Roses. Now, Chigazola Merchants French wines are coming in through the same process they have for importing Italian wines. Dan says that this Rosé wine carries so much more of that tropical fruit plus spice component from the Grenache. The Syrah is there for flavor but not or intensity. Dan says that Grenache makes the best Rosé in Provence. It’s delicate but dry, loaded with flavor. Domaine Tour de Campanets There is a centuries-old tower on the property, Tour de Campanets means bell tower in Provençale French. The wines labeled Bois des Fées are their top quality production. Along with his wife and son, Don travels to meet the producers and visit the wineries. The don’t import from a producer unless they walk the vineyards and get to know the family. The other Rosé is under the Bois de Fées label. This one is made with Cabernet Sauvignon, it has more acidity and more weight. Dan observes that American wine buyers think that if a wine is inexpensive, it can’t be any good, even if they are. People didn’t trust inexpensive wines from Provence because the price was low. On the east coast, these were the bargain hunters’ paradise. People knew about them. But on the west coast they didn’t sell. All these wines cost under $30 but Dan says they are comparable to wines that cost over $40. Don says to his clients who may resist Rosé, if you taste this Rosé it will change what you think about Rosé. A Vermentino by any other name The Tour de Campanets Cuvée is a blend of 50% Rolle (which is another name for Vermentino), 35% Sauvignon Blanc and 15% Ungi Blanc. Rolle, or Vermentino, has taken hold in France. The Italians claimed the name and so the French renamed it. This grape has a trace of pineapple in the aromatics that you don’t get anywhere else. This wine is completely dry. Daedalus suggests marketing it as “Rolle in the hay,” Marketing department, work on that. Ungi Blanc is the same as Trebbiano. It is another renaming. In Sardengna, Cannonau is Grenache, but the French wouldn’t let the Italians use the name Grenache. It’s the same grape. It’s global politics in a bottle. There is an annual wine show in Paris that the Chigazolas have attended for the last 3 years. This is how they started making contacts in France. The last tasting is a 2024 red blend. Dan says that Don is doing a service to his customers These wines are different than his Italian wines. Don has the experience to know how to find these wines, that are unique, delicious and priced at $30 and below. These wines and these bargains are unique. 

Today's episode is one I personally needed.As I've stepped into offering higher-ticket services, I found myself bumping up against some mindset blocks—questions like: Am I worth this? Will people actually pay this? Do I need to give more to justify the price?So I brought on someone I trust deeply in this space—Nikki Rausch, also known as The Sales Maven—to walk us through it.Inside this conversation, Nikki breaks down one of the most powerful concepts around pricing and value:You will often be paid the most for what is easiest for you.We dig into her framework around the four levels of competency, and why your zone of genius—the thing that feels second nature to you—is actually where your highest value lies.We also talk about something so many business owners get wrong when they start charging more: Over-delivering.Nikki shares why giving more isn't always better—and how overwhelming your client can actually take away from their experience. Instead, we shift the focus to what really matters: a clear, confident, and supportive client experience.And finally, we dive into one of Nikki's superpowers:Asking better questions.Because the right questions don't just lead to better sales—they lead to better relationships, better results, and clients who feel truly seen and understood.Nikki also shares a free resource with you—her Easy Follow-Up Guide—to help you confidently stay connected with potential clients without feeling awkward or pushy. You'll find that linked in the show notes.If you've ever felt stuck around pricing, selling, or stepping into your next level of business—this episode will meet you right where you are and help you move forward with clarity and confidence.And if you're ready to be seen as the go-to in your industry, don't forget to grab my free Google Business Profile workshop at msmelissarose.com/deals.All things Nikki Rausch - The Sales Maven Website: https://yoursalesmaven.comIG https://www.instagram.com/your_sales_maven/LI www.linkedin.com/in/nikkirauschYouTube http://www.youtube.com/c/SalesMavenFB https://www.facebook.com/yoursalesmaven/Blog: https://yoursalesmaven.com/sales-maven-blog/Her Gift to Us!Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

La Cantina Valentino Butussi - a Corno di Rosazzo, in provincia di Udine - è fra le più note e significative realtà vitivinicole del Friuli-Venezia Giulia. Protagonista della denominazione Friuli Colli Orientali, vanta una ricca produzione di vini da uve locali e internazionali. Fra queste, il Sauvignon Blanc dal quale nasce "Genesis", un capolavoro di eleganza e classe nel quale la personalità della celebre uva bianca francese raggiunge livelli elevatissimi da Cinque Diamanti.

If your Google Business Profile has been suspended or you're stuck in verification, you're not alone. It happens. In this episode, Melissa breaks down: Why Google suspends business profiles  The difference between service areas vs physical locations  The most common verification mistakes  When you actually need more than one Google listing  And what to do instead to grow your visibility the right way If you want to stay compliant, visible, and actually get found: this episode is for you.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit, The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

Sauvignon Blanc is one of the wine world's most divisive grape varieties. On the one hand, it's hugely popular for its aromatic charm and upbeat appeal. And yet some people can't stand it, sommeliers actively steer their customers away from it and connoisseurs turn their noses up at, 'the gin and tonic of wine'. But is it possible that this is all just a bit, well, premature? That we're judging a grape variety that is only just starting to show us what its true potential really is? And that Sauvignon Blanc really is a grape variety capable of greatness?!To check the global temperature, we're privileged to be granted an audience with Château Margaux's Philippe Bascaules, South Africa's Duncan Savage, and UK Best Sommelier Maria Boumpa. What they have to say will raise more than a few eyebrows. (Including an unexpected scoop about top South African producer Eben Sadie...)We firmly believe it's time to rip up the established rule book when it comes to Sauvignon Blanc, and open our minds to a new reality. Tune in to find out why.Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including producer recommendations, on our website: Show notes for Wine Blast S7 E25 - Keep Calm and SauvignonTo support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

If you've ever felt like your business needs more visibility : more posts, more marketing, more everything, this episode might completely shift how you see growth.Because what if the real problem isn't visibility at all?In this conversation, Melissa sits down with bestselling author and entrepreneur Mike Michalowicz to unpack a truth most business owners don't want to hear: growth doesn't come from doing more… it comes from doing less, better.Drawing from Mike's Pumpkin Plan framework (a core influence behind Melissa's Visibility Blueprint), this episode explores why so many business owners are stuck in overwhelm, and how narrowing your focus can actually make you more visible, more profitable, and more in demand.Together, they dive into the hidden trap of trying to “market your way out” of a focus problem, how identifying your best clients changes everything, and what it really takes to build a business that feels aligned and sustainable.If your business feels scattered, inconsistent, or like it's working harder than it should… this episode is your permission slip to simplify.In This Episode, We Cover:Why most business owners think they have a visibility problem (but actually don't)The difference between a marketing problem and a focus problemHow “too many pumpkins” shows up in your services, clients, and marketingWhy narrowing your focus makes your messaging instantly clearer—and more powerfulThe mental hurdle of letting go of clients (even when you need the revenue)How to identify which “pumpkins” to remove first in your businessWhat happens when you fully commit to your best clients and best workThe real-life transformation business owners experience when they implement The Pumpkin PlanMike Michalowicz (my-CAL-o-wits) is the entrepreneur behind multiple multi-million-dollar companies and the author of bestselling books including Profit First, Clockwork, The Pumpkin Plan, and All In. His newest book, The Money Habit, a fresh and practical approach to personal finance, is set to release in 2026. He is also the host of 4 Minute Money Maker and a former columnist for The Wall Street Journal. Today, Mike travels the world helping entrepreneurs build thriving businesses and live richer lives.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, The Website + Social Media Audit,The Visibility Blueprint, Newsletter, & Referral Partners.Love today's podcast?

Wines We're Drinking 2021 Ortega Family Wines Carneros Pinot Blanc, Napa Valley. 100% Pinot Blanc sourced from the Carneros appellation. Tasting notes: stone fruit, lemongrass, and a bright tart lime finish. A food-friendly white with great acidity that shines on a hot day, especially alongside spicy food or cheese. Available at OrtegaWines.com. Listener discount available through April 30th. Mention Wine and Chisme when you order. Episode Description: Six years in the making, mi gente, and this one was worth every single second of the wait. Jessica sits down with Jesus Ortega Jr., owner and winemaker of Ortega Family Wines, for a conversation that is equal parts history, heart, and honesty. Born and raised in the vineyards of Yountville, Napa Valley, Jesus is the son of immigrants who came to California through the Bracero program in 1964. His family has worked the land for three generations. Now, Jesus is doing something none of them did before him: he owns the brand. In this episode, Jessica sips on the 2021 Carneros Pinot Blanc while Jesus shares the full journey, from a kid who didn't want to pick up pruned canes in the rain, to a self-taught winemaker who runs his own label out of the very vineyards where he grew up. He talks about the winemaker who took a chance on him, the harvest party that changed everything, surviving COVID as a brand-new label, and why his philosophy is simply: farmer first, winemaker second. They also get into the current state of wine consumption among younger generations, what makes small producers different from mass producers, the comeback of Merlot (gracias a Dios), California Malbec vs. Argentinian Malbec, and a little wine magic trick involving your dominant nostril that you will absolutely use at your next dinner party. And yes, there is a discount situation. You have to listen for it. In This Episode: 0:00 Intro + Opening Toast: 2021 Carneros Pinot Blanc 3:30 Reading Jesus's Bio + The Bracero Program 6:00 Growing Up in the Vineyards of Yountville 9:30 The Barbecue That Started It All (and the oaky Sauvignon Blanc) 12:00 Getting Sent Home for Chewing Gum 14:30 From Tasting Room to Vineyard Manager 17:00 Jessica's Origin Story: Strawberry Hill at a Quinceanera 20:00 "We Not Only Work the Land, We Own the Brand" 22:00 Wine as a Story in a Bottle 25:00 Launching the Latiné Wine Brand Directory 30:00 Deciding to Start Ortega Family Wines in 2020 33:00 Getting COVID as a Brand-New Winemaker 38:00 How His Sense of Smell Came Back Stronger 41:00 Farmer First, Winemaker Second 44:00 The Accidental Syrah-Malbec Blend 46:00 From Harvest to Bottle: The Winemaking Process Explained 50:00 Current Lineup: Pinot Blanc, Cabs, Malbec, and More 53:00 Starting Wine: Pinot Noir and Why Merlot Is Making a Comeback 58:00 The Sideways Effect on Merlot 1:00:00 The Younger Generation and Wine Consumption 1:03:00 Why Small Producers Are Different 1:06:00 The Dominant Nostril Wine Trick 1:10:00 What's Coming Next from Ortega Family Wines (a 2022 Malbec!) 1:14:00 Listener Discount + How to Order Connect with Ortega Family Wines: Website: OrtegaWines.com Instagram: @ortega_family_wines Wine Club, Private Tastings, and Winemaker Dinners available via the website Connect with Wine and Chisme: Latiné Wine Brand Directory: thewineandchismepodcast.com Instagram | TikTok | Threads | YouTube: @wineandchisme