Podcasts about Sauvignon blanc

A few years ago, someone told me I needed to stop looking for the next big marketing strategy and go back to the basics and hustle.And you guys...I was offended.

In this ongoing historic shift we are seeing in the VinePair tasting room, Sauvignon Blanc emerges as yet another variety in the US that offers a wider spectrum of expressions than anywhere else in the world. Hosted on Acast. See acast.com/privacy for more information.

If you're posting on Instagram because you know your studio should be there—but you're not quite sure whether all that posting is actually helping you get seen, build trust, or increase enrollment, this episode is for you.I'm joined by Katelyn Rhoades, Forbes-featured entrepreneur, founder and CEO of Enfluence Marketing Studio, and host of the top-ranked podcast Call Her Creator. Katelyn has grown a community of more than 350,000, built a seven-figure business from scratch, and partnered with brands including Adobe and Meta.But this conversation isn't about becoming an influencer.It's about using Instagram to grow a local studio business.We talk about what studio owners should actually be posting, how to create content that reaches the right people in your community, and why you don't have to become a full-time content creator—or even love talking to the camera—to make Instagram work for your business.And then I put Katelyn on the spot.I gave her a real-world scenario: You're a dance studio owner heading into enrollment season. What would you do on Instagram to get more students through the door?What followed was basically a mini masterclass.In this episode, we talk about:How local businesses should think differently about InstagramWhat to post when enrollment is your goalHow to create content for the people who are actually likely to buyTalking-head videos vs. Reels vs. graphics, and where each fitsWhy you don't need a massive following to make Instagram valuableHow to turn visibility into trust and, ultimately, enrollmentPractical content ideas you can start using immediatelyIf your studio is doing great work but not enough people know about it yet, this conversation will give you some incredibly practical ways to change that.Grab ⁠⁠The Visibility Vault™⁠⁠⁠ : 150+ Canva templates + done-for-you captions to help you stay consistent and get seen online. FollowKatelyn on IG: @thekatelynrhoadesCall Her Creator on IG: @callhercreatorKatelyn on YouTubeKatelyn on LICompany - Enfluence Studio Want to strengthen your local visibility beyond Instagram?Grab my FREE Google Business Profile workshop. I'll show you what to do, where to do it, and how to optimize your profile so that when people in your community are searching for what you offer, your studio has a better chance of showing up.

Heute geht es ins Remstal, nach Großheppach zum Weingut Bernhard Ellwanger. Mein Gast ist Sven Ellwanger, der den Betrieb gemeinsam mit seiner Schwester Yvonne führt. Auf den ersten Blick wirkt dieses Weingut bodenständig, gewachsen und angenehm unaufgeregt. Im Gespräch zeigt sich aber schnell, wie viel Bewegung in diesem Betrieb steckt: Sauvignon Blanc, Junges Schwaben, Bio-Weinbau, Piwis, Spontangärung, starke Privatkundschaft, Rotweinambition – und eine Region, die noch immer mit alten Klischees zu kämpfen hat. Im Zentrum der Episode stehen drei Weine: ein Muskat-Trollinger Rosé, ein Roter Riesling und eine Lemberger-Syrah-Cuvée. Der Muskat-Trollinger Rosé zeigt, dass Duftigkeit, Frucht und Leichtigkeit nicht banal sein müssen. Sven beschreibt ihn als einen der wichtigsten Weine des Betriebs – trocken ausgebaut, aromatisch, frisch und mit einem kleinen Anteil maischevergorener Partie, der dem Wein zusätzlichen Grip gibt. Der Rote Riesling erzählt eine besondere Geschichte: Im Weinberg wurde eine Mutation in einer alten Rieslinganlage entdeckt – eine Fruchtrute mit weißen Rieslingtrauben, eine andere mit rötlichen Beeren. Aus diesem Zufall wurde eine eigene Selektion, die heute als ernsthafter Wein im Sortiment steht: körperreicher, fülliger und säureärmer als klassischer Riesling, aber dennoch mit eigener Riesling-Prägung. Die Lemberger-Syrah-Cuvée führt schließlich mitten in die Frage, wie sich Württemberg heute verändert. Lemberger bringt kühle Beerenfrucht, Frische und regionale Identität; Syrah ergänzt Würze, Körper, Pfeffer, dunklere Noten und Struktur. Im Glas begegnen sich regionale Herkunft und internationale Rebsorte erstaunlich selbstverständlich. Außerdem sprechen wir über Svens Zeit in Neuseeland, Sauvignon Blanc und Fumé Blanc, über die Gruppe Junges Schwaben, über Bio-Weinbau, Bodenaufbau, Humus, Begrünung und Pflanzenschutz, über den Gravitationskeller, über ProWein, Wine Paris, Export, alkoholfreie Produkte und die Zukunft eines Familienweinguts mit großer Sortenvielfalt. Eine Folge über ein Württemberg, das sich leise verändert hat – pragmatisch, beharrlich, bodenständig und im Glas sehr überzeugend.

Head to vibrant, fabulous South Beach on Episode 281 of Drink the Movies to celebrate the hilarious, heartwarming comedy classic, The Birdcage. We break down brilliant performances, the unforgettable chaotic family dinner, and the sharp wit that makes Mike Nichols' film an absolute masterpiece of farce. To toast to Agador Spartacus and all his chaotic culinary glory, we are shaking up a bright, spirited custom cocktail: My Guatemalanness. Untie your apron, dodge the toast, and join us as we raise a glass to living life loudly and proudly!In This Episode, We Explore:The genius of Robin Williams, Nathan Lane, and the timeless art of cinematic farceBehind-the-scenes stories from the set and the film's lasting cultural impactDeconstructing the pitch-perfect pacing and comedic timing of the ultimate family dinner sequenceFeatured Cocktail Recipe: My Guatemalanness4 oz Sauvignon Blanc1 oz White Rum0.75 oz Passion Fruit Puree0.5 oz Fresh Lime Juice0.5 oz Triple SecInstructions: Add all ingredients except the Sauvignon Blanc to a shaker tin with ice. Shake vigorously, then strain into a cocktail glass filled with fresh ice. Top with the Sauvignon Blanc and gently stir to combine.Join the Community:Love film and mixology? Support the show on Patreon for bonus episodes, and visit our website to explore our complete archive of movie-inspired cocktail recipes.Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.drinkthemovies.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Please Drink Responsibly*

Although the Loire Valley is most famous for the famous for the Sauvignon Blancs of Sancerre and Pouilly-Fumé (especially after Taylor Swift drove tons of people to buy Sancerre – thank you Taylor!), there is a white grape that has a longer and more prestigious history in the Loire --  Chenin Blanc is the true star this region! Map: Loire Valley Wines Along the longest river in France, Chenin can make every style of wine on a diversity of terroir. As part of my series on the greatest wine regions of the world, Chenin must be featured. And three regions of Middle Loire Valley showcase the greatness of this grape in all styles: Vouvray, Savennières, and Quarts de Chaume.   In Touraine, Vouvray has a long history for making every style imaginable of Chenin. Since Roman times, wines have been made in this region and since the Middle Ages, the area has produced top drawer Chenin Blanc that caught the eye of everyone from Dutch traders to French royalty to the bourgeois. Today more than 50% of what is made is sparkling wine, but Vourvray also produces every style from bone-dry(sec) to very sweet (sec). In the show I talk about how this region can make such a variety of Chenin styles.   The other two great regions for Chenin Blanc are west of Touraine in Anjou. The styles couldn't be more diverse in this section of the Loire. Savennières, grown on schist, produces the region's best dry Chenin, with excellent fruit, minerality, and a multitude of other interesting aromas and flavors, which I describe.   In the Coteaux du Layon, the grand cru of Quarts de Chaume produces Chenin's most celebrated sweet wines. Special conditions make it possible for Botrytis to develop most years and, although they have been celebrated for centuries, these wines are some of the least known, yet best sweet wines that exist in today's wine world.   These are wines you need to know about (and try!). They are truly some of the greatest wines in the world and certainly the most prestigious of the Loire Valley.   Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________ CHECK OUT MY NEW SPONSOR!!!  This show is brought to you by my NEW exclusive sponsor, Grapes the Wine Company – an actual brick and mortar store located in White Plains, New York that has been recognized by the Wall Street Journal as one of the most influential wine retailers in America. It is a store owned by my friend Daniel Posner, who has been on the show! When I was looking for a new sponsor, I wanted a small retailer who had the flexibility, contacts,  and know-how to get us the wines that we really want. I'm so thrilled that Daniel is now a part of our Wine For Normal People community and I hope you will support him by going to https://www.grapesthewineco.com/   

On this week's episode of the Wine Enthusiast Podcast, we couldn't help but wonder: what drew the Sex and the City star to jalapeño Sauvignon Blanc? Listen in to find out.Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.com. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts.Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life.FOLLOW US:TikTok: @wineenthusiastInstagram: @wineenthusiastFacebook: @WineEnthusiast

Can Master Sommelier Carlos Santos identify an Australian Sauvignon Blanc completely blind?In this episode of the Got Somme Blind Wine Tasting Series, Angus O'Loughlin pours Carlos a youthful and aromatic white wine filled with classic Sauvignon Blanc characteristics.Carlos immediately discovers a pale straw colour, slight spritz and a pungent nose packed with asparagus, gooseberry, green apple, lemon and passionfruit. On the palate, he finds high acidity, warm alcohol, savoury notes and no obvious oak influence.He correctly identifies the grape variety, vintage and almost the exact alcohol percentage, but can he identify where in Australia it was produced?The wine is revealed as the 2025 Bunderra Estate Sauvignon Blanc from Blackwood Valley, Western Australia.Angus and Carlos compare the wine with the more intensely aromatic Sauvignon Blanc styles of Marlborough, the mineral and restrained wines of Sancerre and Pouilly-Fumé, and the Bordeaux-inspired Sauvignon Blanc blends commonly produced in Margaret River.They also explore whether Australian Sauvignon Blanc is entering a new era, moving beyond the aggressively herbaceous styles that dominated the category during the 2000s and finding a more balanced Australian identity.Is Blackwood Valley one of Australia's most underrated Sauvignon Blanc regions?In This EpisodeWatch the full blind tasting to see how close Carlos gets.How to identify Sauvignon Blanc in a blind wine tastingClassic Sauvignon Blanc aromas and flavoursAustralian versus New Zealand Sauvignon BlancMarlborough Sauvignon Blanc compared with SancerreSauvignon Blanc from Blackwood Valley, Western AustraliaWhy slight bubbles can indicate a youthful white wineIdentifying oak, acidity and alcohol during a blind tastingMargaret River's connection to Bordeaux-style winesWhether Sauvignon Blanc is making a comeback in AustraliaDeveloping a uniquely Australian Sauvignon Blanc styleEpisode Chapters00:00 A seriously pungent wine00:18 Analysing the colour, bubbles and appearance00:37 Asparagus, gooseberry and passionfruit aromas01:04 Tasting the acidity, alcohol and texture01:20 Carlos makes his grape variety call01:53 Guessing the vintage02:02 The wine is revealed02:23 Discovering Blackwood Valley03:06 Marlborough versus Sancerre Sauvignon Blanc04:04 Bunderra Estate Sauvignon Blanc04:14 Finding the middle ground between France and New Zealand04:53 Margaret River and Bordeaux-style Sauvignon Blanc05:29 Is Sauvignon Blanc returning to favour?06:28 What should Australian Sauvignon Blanc taste like?Australian Sauvignon Blanc, Sauvignon Blanc blind tasting, Master Sommelier blind tasting, Carlos Santos Master Sommelier, Got Somme podcast, Bunderra Estate Sauvignon Blanc, Blackwood Valley wine, Western Australian wine, Marlborough Sauvignon Blanc, Sancerre wine, Pouilly-Fumé, Margaret River Sauvignon Blanc, Australian white wine, wine tasting tips, how to blind taste wineSubscribe to Got Somme for more blind wine tastings, honest bottle reviews and conversations exploring the people, regions and stories shaping the world of wine.

What if one of the greatest signs of success is realizing your business doesn't need you for everything anymore?At our recent Dancing House Open House, I looked around and realized something: my team had it covered.They were answering questions, connecting with families, talking confidently about what makes our studio different—and genuinely proud of the business they represent.Nobody needed me.And instead of feeling unnecessary, I felt free.In this episode of The Visibility Podcast, we're talking about what it really takes to move from being the person who does everything to building a business that can thrive without depending on you for every decision, problem, and task.We also dig into the dangerous "get" mindset:I'll hire when I get more clients. I'll delegate when I get more time. I'll step back when I get more revenue.Sometimes the thing you're waiting to "get" requires you to make the decision first.And maybe success isn't more students, more locations, more employees or more revenue.Maybe success is building a profitable business that serves people beautifully and gives you a life.If you're feeling stuck inside the business you created, take my free Sweet Spot Assessment. In about five minutes, you'll get a bird's-eye view of what's working, where you're getting stuck, and your greatest opportunity for growth.And if you want help unpacking what you discover, book a complimentary Clarity Call with me.One question to take with you from this episode:Where are you still acting like an employee inside the business you built?Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, Your Visibility Audit, Your Rebel Woman Life Map™  and Your Sweet Spot Assessment. Love today's podcast?

Down in the Valley@JosephPhelps @bvwines @StagsLeapWineCellars #wine #napavalleywine #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – In this episode of Sips, Suds, & Smokes, we embark on an exhilarating journey through the rich and complex world of Napa Valley Cabernet Sauvignon! Wines from Joseph Phelps, Stag's Leap, and Beaulieu Vineyards. From the aromatic notes of lemongrass and white pepper in the Sauvignon Blanc to the lush black fruits and velvety tannins of the Cabernets, our hosts share their tasting notes, humorous banter, and spirited ratings. Will the classic Joseph Phelps wines hold up against the storied legacy of Stags Leap Wine Cellars? Justin expands his tasting lexicon from glue to laundry products. It's a gift.  Tune in to hear their thoughts, ratings, and the delightful stories behind each bottle! We will be discussing these wines and rating them from 1-5 with 5 being the best:6:23 Joseph Phelps Sauvignon Blanc 20244 SIPS10:22 Joseph Phelps Cabernet Sauvignon 20224 SIPS15:48 Beaulieu Vineyards Rutherford Reserve Cabernet Sauvignon 20214 SIPS19:57 Beaulieu Vineyards Georges De Latour Private Reserve Cabernet Sauvignon 20225 SIPS26:25 Stag's Leap Wine Cellars ARTEMIS Cabernet Sauvignon 20224 SIPS32:44 Stag's Leap Wine Cellars S.L.V. Cabernet Sauvignon 20225 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeWine Tasting, Wine Cellars, Wine Ratings, Napa Valley Wines, Wine Reviews, Sauvignon Blanc, Wine Pairing, Wine Education, Wine Enthusiasts, Wine Recommendations, Tasting Notes, Premium Wines, Wine Industry, Wine Culture, Wine And Food, Wine History, Wine Collecting

Send us Fan MailNikau Point Marlborough Sauvignon Blanc 2024A tasty Sauv Blanc from a family-owned, independent producer.Nikau Point is a beach on the North Island, and Marlborough produces 2/3 of New Zealand's wine from the NorthEast corner of the South Island.This is a tasty, balanced, inexpensive Sauvignon Blanc that drinks beyond its price tag.Not spiky or grassy, but bright and juicy.An excellent summer sipper at a nice price.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Du kennst sie als Iris vom Esser. Und ja, da ist ihre unvergleichliche Lebendigkeit. Doch das, was Du spürst, wenn Du bei Iris zu Gast bist, ist so unglaublich viel mehr. Iris berührt Dich durch ihre Wärme. Und natürlich ist Iris Giessauf die urige, heimatverbundene steirische Weinfachfrau. Aber sie trägt ihre Herkunft nicht wie ein Etikett vor sich her – sie lebt sie. In ihrer Sprache, ihrem Humor, ihrer Gelassenheit, ihrer Gastfreundschaft und in der Art, wie sie einem Glas Wein begegnet. Nein, eigentlich begegnet Iris den Weinen nicht – sie spürt sie. Und somit ist das Gasthaus Esser nicht mehr und nicht weniger als ein synergetischer Kreisschluss zwischen dem Wein, Dir und der Iris aus der Steiermark, in der Weinberge nicht bloß Rebstöcke sind, sondern Familiengeschichten erzählen. Wo Nebel morgens langsam aus den Tälern steigt, die Sonne die Hügel vergoldet und jede Jahreszeit ihren ganz eigenen Duft besitzt. Und damit eine Herzlichkeit, die nicht aufdringlich ist. Mit einer Lebensfreude, die dort beginnt, wo sie viele Menschen längst vergessen haben. Man sagt den Steirern nach, sie seien herzlich, humorvoll, fleißig, naturverbunden und ein wenig eigensinnig. Bei ihr trifft all das zu. Sie diskutiert leidenschaftlich, aber nie verletzend. Sie lacht laut und ehrlich. Und wenn sie lacht, lacht meist der ganze Tisch, ach was, das ganze Lokal mit. Darüber hinaus – und das verspreche ich Dir – spürst Du vom ersten Moment im Podcast, dass sie diese seltene Gabe besitzt, Menschen das Gefühl zu geben, genau dort richtig zu sein, wo sie gerade sitzen. In ihrem Gasthaus ist Wein kein Statussymbol. Es ist wie zu Hause, und dort gehört er auf den Tisch wie gutes Brot, ein ehrliches Gespräch und Zeit. Dabei besitzt sie einen trockenen Humor, wie man ihn in der Steiermark oft erlebt. Nie laut, nie verletzend, sondern augenzwinkernd. Vinophile Gastfreundschaft bedeutet für sie Aufmerksamkeit. Sie erinnert sich an Lieblingsweine, an kleine Vorlieben und an Geschichten, die Gäste vor Monaten beiläufig erzählt haben. Sie besitzt ein feines Gespür für Menschen. Noch bevor ein Gast ausgesprochen hat, was er sucht, hat sie oft schon verstanden, was ihm gefallen könnte. Nicht, weil sie Gedanken lesen kann, sondern weil sie aufmerksam beobachtet. Sie ist eine der wenigen Weinfachfrauen, die gezielt für einzelne, bestimmte Gäste Weine einkauft oder von einem Wein, der sie besonders begeistert hat, eine zweite Flasche zurückbehält. Wo sonst findet man diese unglaubliche Gastfreundschaft? Und auch wer sich unsicher fühlt, wird von ihr nicht belehrt, sondern abgeholt. Wer zum ersten Mal einen Muskateller, einen Sauvignon Blanc oder einen Welschriesling probiert, erlebt keinen Vortrag über Thiolverbindungen, sondern hört vielleicht den Satz: „Schließ einmal die Augen und sag mir, woran Dich dieser Duft erinnert.“ Plötzlich wird Wein greifbar, verständlich und persönlich. Wie die Iris es einfach ist.

What if the clarity you're waiting for doesn't come before the decision...What if it comes because of it?In this deeply personal episode, I'm sharing some of the biggest decisions of my life. From leaving for New York at 18, to walking away from a marriage, rebuilding my business after hitting rock bottom, saying yes to a dream property I had no idea how I could afford, and ultimately finding the love I had been praying for.None of those moments came with certainty.None came with a roadmap.They all began the same way:I decided.If you've been waiting for more confidence, more proof, or more certainty before taking your next step, this episode is for you. We'll talk about why indecision keeps us stuck, how to recognize the difference between fear and true knowing, and why the evidence almost always comes after the decision.In this episode, you'll discover:Why waiting for clarity might be keeping you stuck.The difference between wanting something and deciding something.How to recognize the quiet voice of "knowing" over the loud voice of fear.Why every meaningful change in your life starts with one decision.How to identify your own next right step.A Question to Reflect OnWhat decision have you already made... but you keep pretending you haven't?Sit with that question.Notice what keeps coming back.Sometimes the answer isn't louder.It's quieter.And it brings peace.Ready for Your Next Right Step?If you're standing at a crossroads, in your business, your relationships, your leadership, or simply wondering what's next—I would love to help.I offer complimentary 45-minute Clarity Calls designed to help you cut through the noise, uncover what's really keeping you stuck, and leave with your next right step.

Send us Fan MailCorvelia Paso Robles Sauvignon Blanc 2025This is a $9.99 Trader Joe's wine sourced from the Paso Robles AVA.It has more body and is smoother than the average value-priced Sauvignon Blanc.It still has good, solid flavor; there aren't the flavor spikes and acidity often associated with Sauvignon Blanc.Paso Robles is a warmer growing region, while the coastal vineyards are cooler, but we do not have info on how the grapes are grown.Still, this is a tasty, inexpensive, and very drinkable Trader Joe's wine.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Taylor Swift may have made Sancerre the world's hottest white wine, but what makes it so special? Discover the fascinating French region behind this iconic Sauvignon Blanc, why wine lovers have treasured it for decades, and why it's perfect for summer. PLUS: these are the wines that deserve a place on your table next…

What if the next breakthrough in your business isn't another marketing strategy... but another conversation?As entrepreneurs, it's easy to believe that growth comes from doing more, posting more, emailing more, tweaking our website, or spending another afternoon behind the computer.But what if the very thing your business needs most isn't another hour at your desk?In this episode, Melissa shares a powerful lesson inspired by Brian Buffini's phrase, "Take the self out of self-employed," and explores why the most successful businesses aren't built in isolation, they're built through genuine relationships.Drawing from two recent experiences: hosting the inaugural Above the Barre dance educator conference and performing in a community dance production—Melissa reflects on where the real magic happens. Spoiler alert: it's rarely on the stage. It's in the conversations between the sessions, backstage, over coffee, and around the table.You'll also hear the story of a coaching client who came looking for more leads but left with something much more valuable: a fresh vision for growing her business by creating meaningful experiences instead of chasing more marketing tactics.In this episode, you'll discover:Why relationships are still your greatest business strategyHow meaningful conversations create opportunities algorithms never canWhy getting out from behind your computer may be the best marketing move you make this yearHow hosting a small event can attract your ideal clientsThe mindset shift from "I need more leads" to "I need more connection"If you've been feeling stuck, isolated, or like you're doing all the things without seeing the results you want, this episode is your reminder that business has always been, and always will be, about people.Resources Mentioned:✨ Take the Sweet Spot Assessment for a bird's-eye view of your business.✨ Book a complimentary Clarity Call to uncover your next best step and create a strategy that fits your business and your life.Because before your business grows...Your relationships do.Your GO-TO LINK for all things Visibility-: Google Business Profile Optimization, Your Visibility Audit, Your Rebel Woman Life Map™  and Your Sweet Spot Assessment. Love today's podcast?

The Wine: Massey Dacta Sauvignon Blanc 2025, Marlborough RRP form $17.99 The taste: A complete classic through and through with a pungent bouquet of fresh pomaceous and citrus fruits, passionfruit and sea spray. A fine lees quality and saline effect are woven into the acid line promoting the flavours that the bouquet suggests, plus lime and makrut leaf. Crisp and salivating with a persistent flavour profile and decent finish. The food: Sauvignon Blanc is well suited to foods with elevated natural salt content - such as oysters and fresh green-lipped mussels. Salty foods reduce perceptions of acidity making the wine taste fruiter and silkier. That means potato chips n' dip work as well as feta cheese and salty crackers; however for the drinkers looking for food to match this wine with dinner tonight then I suggest Flounder or John Dory, pan-seared and served with duck-fat potatoes and salty peas. The vintage: In Marlborough the vintage was excellent overall with most producers happy with fruit-set, ripening and harvest conditions. The tonnage harvested was up too - Sauvignon Blanc accounts for around 89% of the fruit harvested in the region - so there's a lot riding on its success as a variety for those who like a glass of this wine, and key export destinations. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Est-ce que tu voudrais être mon partenaire de dégustation de vin?@MatanzasCreek @CambriaWines @CopainWines @SuduriWines @FreemarkAbbey #wine #podcast #radioshow #hostCo hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – We'll accelerate your translation - Will you be my wine buddy? Join us for a delightful exploration of Jackson Family Wines in this episode of Sips, Suds, & Smokes! As they sip and savor these unique offerings, expect lively banter, humorous insights, and, of course, some spirited ratings.From the fresh and vibrant Sauvignon Blanc to the rich and complex Cabernet Sauvignon, our hosts share their tasting notes and opinions, revealing which wines shine and which leave them wanting more. Will the floral notes of the Pinot Noir steal the show, or will the creamy Chardonnay take the crown? Tune in to find out! We will be discussing these wines and rating them from 1-5 with 5 being the best:4:50 Matanzas Creek Sauvignon Blanc 20243 SIPS10:23 Cambria Estate Katherines Vineyard Chardonnay 20234 SIPS17:14 Stonestreet Estate Vineyards Chardonnay 20224 SIPS24:20 Copain Sonoma Coast Pinot Noir 20225 SIPS30:05 Siduri Garys' Vineyard Pinot Noir 20233 SIPSFreemark Abbey Napa Valley Cabernet Sauvignon 20214 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeWine Tasting, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Wine Ratings, California Wines, Wine Reviews, Wine Education, Wine Enthusiasts, Tasting Notes, Wine Pairings, Wine Production, Wine Regions, Wine Appreciation, Wine Styles, Wine Culture, Wine Trends, Wine History, Wine Value

Dr Darrell Lizamore of the Bragato Research Institute explains how New Zealand scientists are breeding new clones of Sauvignon Blanc, aiming for disease resistance, frost tolerance and better flavour without losing the grape's true identity.

Send us Fan MailSauvigio Sauvignon Blanc/Pinot Grigio 2025This is a 50-50 blend of Sauvignon Blanc and Pinot Grigio.Produced for Trader Joe's, an entity of Delicato Family Vineyards/Coppola Wine.It does not exactly taste like a Sauvignon Blanc or a Pinot Grigio.But it is tasty and easy to like.Seven dollars buys you a quality summer sipper.When everything is more expensive, Trader Joe's delivers a quality value White blend.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Is your brand sending one clear message... or five different ones?If you've ever felt like your marketing isn't working, your website isn't converting, or Google and AI don't seem to understand what you do, this episode is for you.In this episode of The Visibility Podcast, Melissa introduces the first pillar of her Consistency Framework: Brand Consistency.Most business owners think they have a visibility problem, when in reality, they have a consistency problem.Your business name, logo, colors, tagline, website, and primary offer all work together to tell Google, AI, and your ideal clients exactly who you are and why they should choose you. When those pieces aren't aligned, your message becomes confusing, and confused businesses don't get found.Melissa also shares the four areas of consistency every business owner should evaluate:Brand Consistency – Is your name, visual identity, tagline, and core offer consistent everywhere?Business Logistics – Are your address, phone number, email, website, and business information accurate and matching across every platform?Messaging Consistency – Does your messaging clearly communicate who you serve, what you do, and why you're different?Marketing Consistency – Are you showing up regularly with valuable content?The truth? Most entrepreneurs spend all their energy trying to post more content while overlooking the first three areas that make their marketing effective in the first place.If you're ready to become the go-to option in your community, start by making sure your brand tells one clear, consistent story.In this episode, you'll learn:Why brand consistency matters more than you thinkThe four pillars of a consistent marketing strategyCommon branding mistakes entrepreneurs makeHow inconsistency hurts your visibility with Google and AIA simple audit you can do today to strengthen your online presenceReady to take the next step?Book a complimentary Discovery Call to discuss your visibility strategy, or explore Melissa's Google Business Profile Optimization service to create a clear, consistent online presence that helps you get found by the right people.Because before people can choose you...They have to understand 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?

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

Morgan and Chris break down the fall release, which is coming up on Tuesday, July 21. The release will include the first of the reds from the excellent 2025 vintage, including the Bedrock Heritage Wine, Evangelho Heritage Wine, Dolinsek Ranch, and Oakville Farmhouse, whites like Compagni Portis Heritage and Bedrock Vineyard Sauvignon Blanc, and even a red we have been holding from the 2023 vintage, Gambrels of the Sky Grenache and a very very special Angelica. 11:11 - 2025 Compagni Portis 19:20 - 2025 Sauvignon Blanc 27:55 - Bedrock Heritage 36:33 - 2025 Evangelho Heritage Wine 43:41 - 2025 Katushas Zinfandel 50:45 - 2025 Old Vine Zinfandel 55:22 - World Cup Talk 57:51 - Bag & Box Talk 01:00:09 - Knicks & Wine Talk Outro

Explore Dry Creek Vineyard in California's Dry Creek Valley with guest Darren Abel and returning guest Stephen Nasiatka. We discuss the winery's history, signature wines including Mariness and Spencer's Hill Petite Sirah, Sonoma wine country, and delicious food pairing ideas you can try at home. Dry Creek Vineyard has been a pioneer in California's Dry Creek Valley since 1972, helping shape the region into one of Sonoma County's premier wine destinations. In this Virtual Winery Visit, I'm joined by Darren Abel, Director of Hospitality and Retail Sales at Dry Creek Vineyard, along with returning guest Stephen Nasiatka, Founder and Chief Wine Officer of StephenUncorked and a Dry Creek Vineyard Ambassador. We begin with the story of winery founder David Stare, an MIT graduate with Boston roots, whose vision helped establish the first winery built in the Dry Creek Valley after Prohibition. Darren explains what makes the region's climate and soils so well suited to varieties like Sauvignon Blanc, Zinfandel, and Petite Sirah, and why Dry Creek Vineyard has remained committed to producing wines that express the unique character of the valley. Along the way, we taste two featured wines: 2023 Mariness, a distinctive white Bordeaux-style blend with bright acidity, layered texture, and excellent food-pairing versatility. 2021 Spencer's Hill Petite Sirah, a rich yet approachable expression of Petite Sirah that showcases the winery's gentle approach to winemaking. Of course, the conversation wouldn't be complete without plenty of food pairing ideas. We discuss oysters, lobster, grilled steak, barbecue, braised short ribs, dark chocolate, and more, while I share my own pairing experiences with Mariness alongside pan-seared scallops and Spencer's Hill Petite Sirah with sausage and kale pasta. Whether you're planning a trip to Sonoma County or simply looking for inspiration for your next bottle of wine, this episode offers a behind-the-scenes look at one of California's most respected family wineries. In this episode, you'll learn: The history behind Dry Creek Vineyard and its role in reviving the Dry Creek Valley. Why the winery focuses on varieties that thrive in its unique terroir. The story behind Mariness and Spencer's Hill Petite Sirah. Practical food pairing ideas for both wines. What makes Dry Creek Vineyard a memorable stop when visiting Sonoma wine country.

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!

Michelle went to Too Many Games in Oaks, PA. We drink lots of wine and continue to be old watching old movies. We love it. What are we drinking?Sauvignon Blanc#podcast #videogames #movies #pointanddrinkadventure #cannotbetamed  #Finalfantasyx  #toomanygames  Video Game footage is from game trailers and/or recordings from Pam and Michelle. Movie footage from movies (go figure).Twitch: Petee_Puff  ►    /https://www.twitch.tv/petee_puffCannot be Tamed  ►        /https://www.youtube.com/@UCzwyF_IcyMP86ilsmKD1Pcw Twitch: Cannot be Tamed  ►    /https://www.twitch.tv/cannotbetamedCheck out PolyMedia Network for more fun content ► http://polymedianetwork.com/Music in the video is from SNESDrunk Relaxing SNES music Part 4.Want to see us on other social media?Bsky Pam -   /https://bsky.app/profile/pamd.bsky.socialBsky Michelle -   /https://bsky.app/profile/peteepuff.bsky.social  Instagram Pam -   /https://www.instagram.com/cannot_be_tamed/ Instagram Michelle -   /https://www.instagram.com/petee_puff/Send us a Message

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.  

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?

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.

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?

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?