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Text the ShowIts immediate proximity to the Front Range of the Andes makes San Pablo GI wines different. Three influential wineries, Zuccardi, Bodega Tapiz, and Salentein, carefully defined the GI as this narrow strip of alluvial terraces and hills. Click play to find out why.Explore:Zuccardi Poligonos San PabloZuccardi Fosil
Text the ShowGualtallary is the home of one hundred point wines and a regal reputation. The district is waiting for official GI status based on high-elevation viticulture, with the interesting addition of caliche. These wines can be identified in a lineup of the same grape from the other areas of Uco Valley. Click play to find out why.Explore:Catena Adrianna Vineyard WinesZuccardi Alluvional Gualtallary
In this episode of Five Questions with a Winemaker, presented by the Vint Marketplace, we sit down with Stephen and Prue Henschke, sixth-generation vintners of Henschke Wines—one of Australia's most revered estates. From Eden Valley Riesling to the legendary Hill of Grace Shiraz, the Henschkes have helped define fine wine in Australia.Stephen and Prue share:
Send us a textMeg and Mel explore the fascinating world of ageworthy white wines, examining which varieties cellar best and how to identify bottles worth laying down.What Meg's drinking: 2023 Marchand & Burch Mount Barrow Pinot Noir $72Wines tasted:2024 Howard Park Great Southern Riesling $362014 Howard Park Great Southern Riesling 2024 Scarborough The Obsessive Semillon $352018 Scarborough The Obsessive Simillion 2023 The Obsessive Chardonnay $452019 The Obsessive ChardonnayKey things to remember:• Acid is the most important factor for aging white wine successfully• Look for moderate alcohol (12.5-13.5%), good concentration, and varietal expression• Riesling, Semillon, and Chardonnay are the three main varieties suitable for long-term aging• Hunter Valley Semillon transforms dramatically from delicate lemon-citrus to complex honey and toast• Aged Riesling develops kerosene, marmalade and preserved lemon characteristics• Chardonnay requires quality oak treatment to age well, peaking around 10-12 years• Cheaper Riesling and Semillon can still age beautifully, while inexpensive Chardonnay will not• Buy a dozen bottles and taste one each year to experience the aging journey firsthandJoin us next week as we explore German wine ripeness levels, diving into Kabinett, Spätlese, Auslese, Trockenbeerenauslese, and more! Follow us on instagram @winewithmegandmel
Pop the cork and join us for a conversation that blends collaboration, branding, and community impact! In this episode of TLC: Tend Life Community, host Troy Anderson & Co Host Pamela sit down with David Warren, founder, and creative force behind David Productions. David shares his journey from NYC to Seattle bringing with him his unique expertise in AV, creative problem-solving through the power of teamwork, while helping businesses amplify their brands and connect with audiences in unforgettable ways. David doesn't just bring the lights and sound—he brings the vision to help brands stand out. From overcoming big challenges to building immersive event experiences, David shares how his team fosters community-driven success through collaboration and innovation. And of course, we're sampling a fantastic bottle of Washington wine to toast to these insights! In our "Sipping on Success" segment, we pair a bright flavor full 2022 Semillon from L'Ecole Cellars with David's wisdom, leaving listeners with actionable tips to elevate their own brand's impact. If you're ready to make a statement and enhance your story, this episode has the creative insights and inspiration you need. Tune in to "Sound Solutions & Smooth Sips" for a mix of brilliance, industry secrets, hidden local gems, and a quick real estate tip of the week as we look at what people should do before purchasing their first home, the financial leg work if you will. Perfect for business owners, creatives, and anyone ready to pour passion into their brand. Cheers to standing out and savoring success!
Accountant turned vineyard owner and winemaker, Emma chats to Jill Upton and Sam Isherwood about her career change and wonderful wines they are producing in the Hunter Valley. Their 2022 Semillon is a must for the cellar!@thewineshowaustralia@latitude32wines@huntervalleywines
Meissa and Dan. California Wine Country today features Melissa Galliani, GM of Wine Country Radio, with Steve Jaxon and Dan Berger. Melissa is a frequent guest on the show, and was with us most recently on this episode with winemaker Dennis McCarter. Dan Berger's first wine today is a 2023 that comes from Bibiana Ravé called Shared Notes. It is 75% Sauvignon Blanc and 25% Semillon, aged on the lees for a long time. That is what gives it a silky texture. It sells for $80 and it is hard to find because they don't make very much of it. Next is a Vermentino. Where the last wine is subtle, this one is “in your face.” Dan Berger made this Vermentino himself. This is the 2023 bottling. The grower in Carneros is Las Brisas Vineyard. It is on a rise that overlooks the bay. There aromas of peaches and a little bit of pineapple. It is 100% natural and sells for $28 on Dan's Bahl Fratty website. "...almost effervescent on the tongue," as Melissa observes. This is Dan's second year of making wine and he has moved his operation to a new location. The Vermentino was made at Ektimo Winery. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Gruner Veltliner The next wine is a Gruner Veltliner from Austria. It's the most popular white wine in Austria and goes perfectly with Austrian style cuisine. Melissa makes a comparison between Austrian Wiener Schnitzel and Texas chicken fried steak and Steve waxes nostalgic for some. It's only slightly sweet but is delicious. "Wow! That is a smooth sucker!" exclaims the host. Next they are tasting a 2022 Governor's Bay Sauvignon Blanc. It has typical New Zealand gooseberry and passion fruit flavors. Gooseberries are sweet and tart. There is also the under-ripe grapefruit flavor always there. The next wine is a 2023 Diatom Chardonnay that has gotten rave reviews. It is all from Santa Barbara County, in a place where the soil is made of diatomaceous earth. In fact, DE filters are Diatomaceous Earth. The Diatom Chardonnay is produced by Brewer Clifton, a prominent Santa Barbara brand. It has more peach and pineapple components. There is no secondary fermentation and it is "quite soft." They didn't chill it but that would work well for it. There is a DOC Pinot Grigio delle Venezie, Villa Borghetti from Italy, that is made with Pink Pinot Grigio grapes. It retails for $5.99 at Trader Joe's. Pinot Grigio grapes will turn pink if you let them stay on the vine for an extra week or two or three. Dan has a Pinot Noir, a 2019 Scherrer Green Valley Pinot Noir, from the Halberg Vineyard. Dan calls it "outrageously good." "Fantastic," says Steve. Melissa likes the spicy character that comes from Green Valley fruit.
J'ai profité du début des vendanges pour me rendre à Léognan au Château Malartic-Lagravière, rencontrer Séverine Bonnie, Directrice Marketing et Communication du domaine.Ce château en appellation Pessac-Léognan, Grand Cru classé de Graves depuis 1953, qui a été fondé par le Comte Malartic, un amiral de Louis XV, est resté dans les mains d'une seule famille pendant 140 ans avant d'être racheté par Le groupe Laurent Perrier puis par la famille Bonnie en 1997.Séverine Bonnie m'a reçu dans le dégustoir, pièce stratégique située entre le cuvier et le chai, alors que le domaine venait de démarrer les vendanges de sauvignons
A hop, skip and jump away from Sydney, the Hunter Valley is renowned as the birthplace of Australian wine. And yet this is far from ideal wine territory: hot, sticky, often stormy. So how did this tiny wine region come to play such an outsize role in Ozzie wine's history and evolution?Join us to find out why as we chew the cud with Hunter legend Bruce Tyrrell (sample quote: ‘I'm the luckiest man in the wine industry') and winemaker Xanthe Hatcher (‘The Hunter's a region of extremes…') We touch on everything from French pick-pockets to oysters and, 'oblivion for a dollar fifty'. We explore how Hunter Semillon became an idiosyncratic global classic whose naturally low alcohol, refreshing, distinctive and food-friendly style paradoxically mean it's well suited to the wine drinkers of today. (But it wasn't always going to be this way – at one stage the wines had enough acidity, ‘to take the enamel off your teeth!') And we also look beyond Semillon to other Hunter staples like Chardonnay and Shiraz as well as future bets like Fiano.Thanks to the Hunter Valley Wine and Tourism Association and Wine Australia for sponsoring this episode. As ever, all opinions and recommendations are entirely our own. And thanks to you for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode including full wine recommendations, on our website: Show notes for Wine Blast S6 E2 - Hunter Valley: History to High JinksInstagram: @susieandpeter
Episode 41 (Series 8 Episode 6) – Shoalhaven Coast NSW Shoalhaven Coast is located about 2-3 hours drive south of Sydney. It's hero varieties include Chambourcin, Verdelho and Semillon. A massive thank you to my guest, Ben Bishop of Coolangatta Estate, who was so generous with his time and expertise and information on history of the region. For all the information discussed on all the episodes go to http://winederlust.com.au/podcast/ This podcast has been produced and hosted by Jeanene Kennedy of Winederlust. Music is All About It by Jamie Lono, licensed through Music Bed. Logo artwork is by Odeth Casanova Winederlust would like to acknowledge the traditional owners of the land which is discussed in this episode, but also Ngunnawal country where Jeanene lives and makes this podcast. Feel free to get in touch at hello@winederlust.com.au
It's a biggie. Our Chile Wines of the Year 2024 - a celebration and exploration of this slender South American nation's wines. And what's coming up may surprise you. So if you think you know Chilean wine - be prepared to think again.We discuss vineyards planted before the French revolution, sensational value Pinot Noir (the holy grail!), flor-aged Semillon, a Pinot Gris inspired by the great orange wines of Friuli, wines you 'eat' rather than drink and old-vine País made, 'as if it were the finest Pinot Noir from Burgundy'. We hear from Chilean wine luminaries including Felipe Marin, Ricardo Baettig, Ana María Cumsille, François Massoc, Eduardo Chadwick, Matías Ríos and Edgard Carter. (Told you it was big.) There's plenty of opinion, insight, top tips. Even the odd 'light-house wine' and inflection point.Oh, and we also blow our own trumpets a bit after this podcast WON THE 67 PALL MALL GLOBAL WINE COMMUNICATOR AWARD!!In case you're wondering, in this programme we also explain what this Chile Wines of the Year thing is. Essentially, we've chosen just over 100 wines to showcase just how diverse, delicious, fun, funky and fine modern Chilean wine is. We've also selected a few brilliant producers and wines for top awards.This episode is produced in association with Wines of Chile. Please do also check out the accompanying Chile Wines of the Year 2024 report, packed full of information, opinion, ratings and top tips, which is free to download from our website via this link: Show notes for Wine Blast S6 E1 - Chile Wines of the Year 2024
Pour ouvrir la 5ème saison de 20 Divin, j'ai choisi le Var, Villecroze plus exactement, pour rencontrer le propriétaire de Château Thuerry, Jean-Louis Croquet, 81 ans.Après voir réalisé la fusion de Pernod et de Ricard, créé Motivaction dans les années 70, une société d'études qui va devenir à coup de rachats, la Sofrès, le numéro un mondial des études de marché et d'opinion, Jean-Louis Croquet va entamer une deuxième vie à 57 ans, en rachetant Château Thuerry, avec pour ambition d'en faire le Haut-Brion de la Provence.Le matin de notre rencontre, je le vois arriver tout sourire, fier de m'annoncer que son fils, Thomas Mars, le chanteur du groupe Phoenix, fera la clôture des Jeux Olympiques de Paris. Dans ce 70ème épisode de 20 Divin, un peu plus long que de coutume, on ne va pas parler que de rosé.A
From buying a vineyard in liquidation to transforming it into a sustainable and award-winning estate, Caro Feely's story is extraordinary. Join us on this episode of Wine Beyond the Scenes as Caro shares her amazing story of passion, perseverance, and the magic of organic winemaking in the heart of France. Stay tuned to discover the hidden gems of their vineyard, the challenges of climate change, and the surprises that led to the creation of a unique wine experience. In this episode you will be able to learn about: Caro Feely's wild and wonderful adventure of moving from South Africa to France to buy a vineyard in Bordeaux The Feely family's journey from liquidation to success in the wine industry Organic and biodynamic farming practices, leading to high-quality wines and commercial success Caro's beautifully written Vineyard Series books offer insights into their journey and philosophy An exciting new fiction series, Earth Chorus, is in the works Caro Feely, originally from South Africa with Irish roots, set out on an extraordinary adventure to make their dream of wine farming a reality, accompanied by her husband Sean. After moving from South Africa to Ireland and then to France, they purchased a vineyard and winery in Bordeaux, where they have been living for almost 20 years. Caro and Sean's commitment to organic farming and natural winemaking has led to the production of high-quality wines, including classic Bordeaux varieties like Merlot, Cabernet Sauvignon, Sauvignon Blanc, and Semillon. Caro's passion for wine and sustainability is evident in their vineyard practices, which focus on biodiversity and organic farming methods. Alongside managing the vineyard, Caro also offers yoga retreats at their estate and has authored several books, including the Vineyard Series and the upcoming Earth Chorus series. Caro and Sean have created a sustainable and thriving vineyard in the heart of Bordeaux through their dedication to environmental practices and producing exceptional wines. Contact Caro Feely here: Personal Website: https://carofeely.com/ Youtube: https://www.youtube.com/@carofeely1142 X: https://x.com/carofeely Work Website: https://chateaufeely.com/ Facebook: https://www.facebook.com/caro.feely.wines Instagram: https://www.instagram.com/carofeely/
Erin chats to Jill Upton and Richo Doumani about her years making wine in California, her love of Semillon and her label, Little Frances Wines.@thewineshowaustralia@littlefranceswines
Sip, share, shape our podcast!From Lost Grapes, to Hybrid Grapes, this episode rounds out our exploration with Noble Grapes, or Noble Wine. Read on for a short snippet of what we are covering, but tune in for all the fun!So, what exactly are Noble Grapes? Well, it depends on who you ask! One camp uses the 5 traditional Bordeaux varieties as their list. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot to be exact. We're taking a different view to cover a set of noble vines across red and white wines.Regardless of the information you search on the topic, one thing remains true. No formal definition and no regulatory guidance is defining either. So, we're exploring Cabernet Sauvignon, Pinot Noir, and Merlot for red wine. And the grape varieties of Chardonnay, Riesling, and Sauvignon Blanc for white wine. These varieties are revered in the wine world from Alsace, France, to Napa Valley, California. From New York State, to South Africa. Many somms and wine educators agree, this is THE list of noble grapes!What if my favorite isn't a Noble Grape?If you don't see your favorite in this list of noble grapes wine is made from, never fear! We're hitting the highlights the diversity of each grape variety for you to decide which is your favorite, or which you'd love to explore. Other international varieties can also be considered Noble in their own right. Pinot Gris / Pinot Grigio, Pinot Blanc, Chenin Blanc, or Viognier for white wine varieties in addition to the 5 Bordeaux varieties we covered. We love the Noble Grapes and we love Noble Wines. They come in many styles, across any price, and have a vast array of required guidelines for winemaking, vineyard management, and labeling depending on where they come from. Added bonus, these grapes are some of the highest quality and most recognizable wherever you shop for wine.We're sure you've listened to all 3 episodes in this series: Lost Grapes, Hybrid Grapes, and Noble Grapes. Now get out and explore! The world of wine has so much to offer and you, our wine-loving friends, are now ready to start your next adventure!As always, we've got the perfect WINE FIND for you! The CHEVALIER aerating wine glass! It's fun, it's functional, and it's for sure a conversation starter!BEST OFFER! ETSY 10% off to SWTW LISTENERS!!! CHECK IT OUT NOW!If you missed one of our previous episodes, we've got you covered:Hybrid Wine Grapes To The RescueLost Grapes: Creating Rare Wines from Near ExtinctionSupport the Show.Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi
Welcome back to another episode of Beats Vines & Life! Today, we have the pleasure of sitting down with Matt Naumann, a seasoned pro in the wine industry. Matt's journey has taken him from the vineyards of Lodi to owning his own project, Newfound Wines. He's also played a pivotal role in expanding Wade Cellars, helmed by NBA icon Dwayne Wade, and has gathered invaluable insights from his experiences across the globe. In this episode, we'll delve into Matt's fascinating career—from the challenging harvests in extreme temperatures to the art of marketing lesser-known grape varieties like Semillon. We'll also touch on the importance of cultural exposure for winemakers, the evolution of regions like Lodi, and the significance of retail experience in the wine business. Plus, we'll get a behind-the-scenes look at the unique wine markets of Florida and Texas and learn about Matt's hands-on approach to sustainable farming.So pour yourself a glass, sit back, and join us as we explore the world of wine with Matt Naumann. ---A Massive THANK YOU to MATT NAUMANN!!! For more information about Newfound Wines click the link!Follow Newfound Wines on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, GrenacheFest. The Second Annual Grenache Festival in Walla Walla, Washington, will be held on November 8th, 2024. It will feature a seated comparative seminar, followed by live music, food, plenty of Grenache wines, and tons of fun.For more information, go to GrenacheFestFollow GrenacheFest on IG GrenacheFest Hosted on Acast. See acast.com/privacy for more information.
Send us a Text Message.Starpointe Sauvignon Blanc Semillon 2022- A $8 Trader Joe's Bordeaux Blanc By Way Of Yakima ValleyIn Bordeaux, the Sauvignon to Semillon is typically 90-10, but with the Starpointe the blend is 60% Sauvignon Blanc and 40% Semillon.The grapes were grown in the Yakima Valley AVA in the Columbia Valley. The Yakima Valley is the oldest AVA in Washington and accounts for 33% of the grapes.for more information about this wine check out https://cheapwinefinder.com/ and listen to the BEST value-priced PODCAST!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com
What makes a great leader?!?It wasn't until a listener emailed Paul & KG this question that it dawned on them they had never actually discussed this topic. After some time together at the podcast desk, and a gorgeous bottle of wine, they realised why this had been the case. It's a bloody hard question to answer. It's complex and, in some circles, a little muddled, heated or controversial. But that's never stopped them before! So join KG & Paul as they deflect, qualify and oversimplify what is, in effect, a very simple question with some very complex answers. Please join us to help us make sense of it. What is great leadership for you? Please email us and let us know how far off the mark they might be (though messages of support and encouragement are also welcome!)!! And, as always, this great conversation is aided and abetted by a funky (in a good way) and most rewarding wine - a 2022 Barossa Tangerine Dream, by Smallfry Wines. It is an 'Amber' wine, with light skin contact and an unusual blend of Semillon, Pedro Ximenes, Riesling, Roussane and Muscat. Light and refreshing, yet layered enough to challenge any wine lover or someone who simply wants to try something different and delicious. It was generously provided by Annadale Cellars. Delectable.Sláinte friends!We're keen to hear what you thought of this conversation. Please let us know through either of the options below.Please reach out on askus@leadershipdecanted.com or visit us at www.leadershipdecanted.comDisagree or agree with anything we've said? How wrong are we?!? Are there any leadership topics you'd like us to discuss (or perhaps other books or podcasts that might set us straight!)? Maybe you'd like to recommend a favourite wine!Whatever tickles your fancy, we'd love to hear from you!!
Sauvignon Blanc and Semillon are the two main white grape varieties in Bordeaux and are blended to create different styles of wine. We find out where they are planted and their characteristics.
The Hunter Valley is the OG -- the first place where Australian grape growing took place. For 200 years there has been continuous winegrowing and winemaking among the rolling hills and green valleys, which are peppered with iconic wineries, many of which have been around for more than 100 years. Although other types of wines are made, the Hunter has one crown jewel -- Semillon. In this show I give detail on the history, background and terroir of the Hunter before discussing the Semillon and why it is so special and is truly a GREAT!!I give an overview of the Hunter Valley, which is one of Australia's most popular wine destinations. It is just over a two hours' drive north from Sydney in New South Wales – about 160 km/100 mi north. It is very near UNESCO World Heritage National Parks, which are popular tourist destinations.With its low latitude (32°S), viticulture would not be possible without some mitigating factors The Hunter Valley is SMALL - it's 2% of Australian vineyard area. The region focuses on quality, premium wines, not bulkPlantings are 47% red (mostly Shiraz), 53% white (mostly Chardonnay and Semillon, with Verdelho of Portugal. This white-heavy mix is unusual for Australia! The I discuss the subtropical climate, the varied land and what works best for Semillon, and the GIsI spend the rest of the time talking about the alchemy involved in making a living wine like Hunter Valley Semillon -- truly one of "the greats" of the wine world! _______________________________________________________________________Full show notes and all back episodes are on Patreon. Become a member today!www.patreon.com/winefornormalpeople _______________________________________________________________Wine Access has an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club in time for the first quarter shipment (it's shaping up to be outstanding). Get 10% your first order with my special URL. To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes Get the back catalog on Patreon! Hosted on Acast. See acast.com/privacy for more information.
The Hunter Valley is the OG -- the first place where Australian grape growing took place. For 200 years there has been continuous winegrowing and winemaking among the rolling hills and green valleys, which are peppered with iconic wineries, many of which have been around for more than 100 years. Although other types of wines are made, the Hunter has one crown jewel -- Semillon. In this show I give detail on the history, background and terroir of the Hunter before discussing the Semillon and why it is so special and is truly a GREAT!! I give an overview of the Hunter Valley, which is one of Australia's most popular wine destinations. It is just over a two hours' drive north from Sydney in New South Wales – about 160 km/100 mi north. It is very near UNESCO World Heritage National Parks, which are popular tourist destinations. With its low latitude (32°S), viticulture would not be possible without some mitigating factors The Hunter Valley is SMALL - it's 2% of Australian vineyard area. The region focuses on quality, premium wines, not bulk Plantings are 47% red (mostly Shiraz), 53% white (mostly Chardonnay and Semillon, with Verdelho of Portugal. This white-heavy mix is unusual for Australia! Photo: Semillon. Credit: Wine Australia I discuss the subtropical climate, the varied land and what works best for Semillon, and the GIs I spend the rest of the time talking about the alchemy involved in making a living wine like Hunter Valley Semillon -- truly one of "the greats" of the wine world! _______________________________________________________________________ Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________ Check out my exclusive sponsor, Wine Access. They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year! To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes
Jill and Suz chat to Greg about his exceptional wines, especially Semillon and Chardonnay, that have cleaned up at the New South Wales wine awards in the last few years. A must visit in the Hunter Valley. @thewineshowaustralia @firstcreekwines
If you know Charisse, you know she's a bubble girl through and through! We're not sure she's ever met a bubble she didn't like! Her passion has definitely rubbed off on Kristi and what better way to let two bubble girls have fun than to cover all things sparkling! But are all bubbles created equal? Not at all! There are many ways to put those tiny little bubbles of joy into a bottle and we're breaking it down for you in this episode!Beady, semi-sparkling, pétillant, frizzante, Spumante, sparkling. All these words describe bubbles in wine, from lightly fizzy or low pressure to fireworks in a bottle or high pressure. Something for everyone to love!While “Champagne” can only come from the Champagne region of France, how it's made can be used anywhere in the world. Referred to as Champagne Method, Traditional Method, Méthode Champenoise, or Méthode Classique, this process creates bubbles through two fermentation processes trapping CO2 into the wine. Vintage or non-vintage, while we touched on this in our Wine and Fashion episode, you'll get the low down on what this means for your wine journey. We'll introduce you to multiple alternatives to true champagne you can enjoy for daily drinkable to your biggest celebrations.Charmant Method, used for Prosecco, takes a whole different path in getting tiny bubbles into the bottle and not all Prosecco's are sweet. Being bubble girls, we definitely say don't knock it until you try it. Listen in for clues on how to find the style you desire! Ancestral Method, Continuous Method, Soda Method, Forced Carbonation, and Méthode Contemporaine round out the ways winemakers can create bubbly beauties from the most complex to the simplest, we cover them all!We couldn't do a wine podcast without wine and this episode's pick is a Sparkling Wine from Hilmy Cellars in the Texas Hill Country. Made in the Forced Carbonation method from Semillon and Orange Muscat, this gorgeous wine was brought to us by our sponsor, Texas Wine Club! Thank you Hilmy Cellars for introducing these two bubble girls to a new fave!Show Sponsors:> The Magnolia in Fort Worth> The Texas Wine ClubDon't forget to FOLLOW, LIKE, COMMENT, SHARE and let us know any topics you'd like us to cover!Cheers! Charisse and KristiA special theme song shout out to our musician, the late, great, Paul Gray with his Swinging Shepard! Check out Kristi's blog for further wine adventures! KristiWineNerd.com and make sure to follow on insta at @charissehenryftw and @kristiwinenerdThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi
In the final episode of our capsule collection with the wonderful folks at Sauced Wine Bar, Anthony sits down with one of his favorite Brooklyn musicians, Anand Wilder, co-founder of Yeasayer and a gifted multi instrumentalist singer-songwriter. The two discuss the dissolution of Yeasayer, Anand's incredible first solo record I Don't Know My Words, the heyday of 2000's Brooklyn, the hard to navigate popularity of natural wine and one of Anand's favorite records, Mellow Gold by Beck. We found a perfect pairing for the asynchronous funk of Beck's major label debut in Fallen Grape Wine Company's debut The Mother, a honey-colored blend of Grenache, Riesling and Semillon from a promising new label out of the Santa Ynez Valley in Central California. Guest: Anand Wilder Album: Beck, Mellow Gold Wine: Fallen Grape Wine Co, The Mother
Vinene i afsnittet er skænket af Spier Wine https://www.spier.co.za/dk/ ……………… Endelig skal vi smage Sydafrikas egen druesort Pinotage, når skal til distriktet Stellenbosch. Vi laver en grundig indføring til området og bliver klogere på landets vinhistorie. Pinotage er Sydafrikas egen druesort, men der er en anden drue, som de også betegner som deres hoveddrue - hvilken og hvorfor? Hvordan er pinotage opstået, hvordan smager den og hvad er dens historik? Vi skal også smage sauvignon blanc med masser af intensitet, smag og gode historier bag sig. Hvilke tre ting har den største betydning for vinen i glasset - hvad skal du gå efter? Til slut svarer vi på et lytterspørgsmål om producenternes muligheder for at lave vin uden en specifik geografik stedbetegnelse. Vi smager på 1) Spier 21 Gables, Cabernet Sauvignon, 2019https://www.megavin.dk/spier-21-gables-cabernet-sauvignon (Bemærk årgang 2017) 2) Spier 21 Gables Pinotage, 2018https://www.megavin.dk/spier-21-gables-pinotage 3) Frans K Smit White, Sauvignon Blanc og Semillon, 2018https://superbrugsentroeroed.dk/shop/catalog/vin/hvidvin-c9/frans-k-smit-white-p321 .................. Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Køb bogen Vin for begyndere her: http://vinforbegyndere.com/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin
Andrew Thomas or more affectionately known as Thommo, is a personality in the Hunter Valley like no other. Known for his meticulous craftmanship of Semillon and Shiraz, his brand Thomas Wines are a yardstick of quality in the region. https://www.thomaswines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Join Jill & Garth as they chat about the delicious Rhone varietals produced by Meerea Park in the Hunter Valley, their Semillon and being awarded amongst the Top 100 Australian Wineries by Halliday. A must-visit in the Hunter! @thewineshowaustralia @965innerfm @meereapark
Barry, Moret & Dan. Moret Brealynn from Morét-Brealynn Wines is our guest on California Wine Country with Steve Jaxon and Dan Berger. Barry Herbst is also in today from Bottle Barn, to describe their current Rosé promotion. Moret started working in a tasting room and noticed that there was more to wine than just that. So she started taking classes in winemaking, first at Santa Rosa Junior College. She interned at the SF Chronicle wine competition. She went from Silver Oak to Kosta Browne working on promotions, tastings and shipping wine. This was her first exposure to production. At Silver Oak everyone is a specialist but at KB people wear different hats so she learned a lot of different jobs. See this page of the Morét-Brealynn website for her whole story. The winery also supports animal shelters. In her career before wine Moret was Teen Center director for the city of Davis, in charge of park activities for teens, which is the job that later brought her to Sonoma County. Dan's cellar wine of the week, Baileyana 2013 Chardonnay. Dan Berger's cellar wine this week is a 2013 Baileyana Chardonnay that was made to have good acidity. It has been in a good cellar at a steady 55 degrees too, so it is in great condition. Stray Cats They taste the Morét-Brealynn 100% Muscadelle called Stray Cats. The fruit comes from the Sonoma Valley. There is a case on sale at Bottle Barn now. Dan mentions that Muscadelle is usually blended with Sauvignon Blanc and Semillon to make a white Bordeaux blend. Dan has never seen it before all alone, as a varietal. The orange kitty on the label is her cat Simba. Next they taste two Rosés, a 2021 and 2022, and she describes her process of making each one. Moret compares them to sisters. They were both bottled in December in neutral barrels, but they come from different vineyards. Barry Herbst describes how Bottle Barn's Rosé season is starting now, at the store. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. The last two tastings are her two Pinot Noirs. They are made with 60% new French oak, 30% whole cluster. It has got some pretty high ratings. All of the Morét-Brealynn wines have screw caps, which everyone agrees is more and more popular. Dan mentions that we only have about a 10-year history of aging big red wines with screw caps, and it will take 10 or 20 more years to reach the 30-year threshold.
Chalk Hill Estate Vineyards & Winery located in the Russian River Valley AVA in Sonoma County, California, is one of California's premier producers of luxury wines. Founded in 1972 by Fred Furth, Chalk Hill was acquired by Foley Family Wines in 2010. Under Bill Foley's leadership, Chalk Hill continues to promote the Chalk Hill AVA as one of the top winegrowing regions in California. The unique topography, climatic and geological diversity of Chalk Hill creates an environment that allows for a wide range of varieties to be grown on the estate including Chardonnay, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, Carmenère, Syrah and Semillon. The 1,300 acre iconic Sonoma estate includes around 300 acres of vineyards, a winery, a hospitality center, culinary gardens, equestrian pavilion, ponds and a wilderness area.
Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine! Leave a review on Spotify or Apple Podcasts! Sponsors of this Episode Bending Branch Winery's Custom Crush Services Sommly.com Texas Wine In the NewsLana Bortolot on Forbes.com: Women in Wine: The Texan Torch CarriersSevenFifty Daily: How Viticulture Programs Drive Success for Emerging Wine RegionsWilliam Chris Wine SchoolWSET Course at Majek VineyardFinger Lakes International Wine Competition entries due May 12 enter hereToast of Texas TICKETS - Use code “Shelly” for $10 offInterview with Jon Leahy of Becker VineyardsBecker VineyardsGold Star Rootstock Wine Festival organizers and volunteers! Special ThanksThanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.Need lodging in Fredericksburg? Check out my home Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com!
Blair Gillingham joins me on the podcast this week. He is the winemaker at Howling Bluff Estate Winery in Naramata but has been in the wine business since he was a teenager. He's experienced a lot of vintages in many countries around the world, which he'll be talking about. Blair is super down to earth about wine and winemaking. He was a hard-core listener to my old podcast, Wine Country BC back in the day – even remembering things about them that I'd forgotten about. He brought along a couple of tank samples to try from Howling Bluff and his own project Observatory Wines. So here you go, enjoy my chat with winemaker Blair Gillingham. Cheers! Support the showContact me at sipsterswinepodcast@gmail.com!Purchase copies of "The Sipsters Pocket Guides" here!Support the Sipsters Podcast by subscribing!Read Sipster's ICONS (Because sometimes more IS more.)Find us online at Sipsterswinepodcast.ca. Thank you for listening!
Man fristes til at sige, at Bourgogne ligger i Sydafrika, efter at have smagt de elegante vine fra de kølige distrikter Hemel-en-Aarde og Elgin, hvor temperaturen holdes nede af det kolde Indiske ocean. Vi smager følgende vine: 2021 Chardonnay, Hamilton Russell (429 kr., HJ Hansen) 2021 Chardonnay, Storm (375 kr., Laudrup) 2020 Pinot Noir, Tesselaarsdal (295 kr. Valuewine) 2020 Pinot Noir, Storm (375 kr., Laudrup) 2021 The Art of Pinot Noir, Creation (Løgismose)2020 Rock n Rolla Pinot Noir, Shannon (299 kr., Vinkunsten) 2016 Semillon, Shannon (199 kr., Vinkunsten) See omnystudio.com/listener for privacy information.
This is the third time I've interviewed winemaker Ted Henry - each time at a different winery. It's not that I'm a Ted groupie. As a matter of fact, I didn't plan to interview him when he moved to Groth Vineyard and Winery in 2021. But then I read four wines he produced when he was with Clos du Val winery won awards on an international stage...how could I pass up getting that story? Fortunately, we also cover much of what he's been doing since moving to Groth. Ted is now the Director of Winegrowing, in addition to being the winemaker. All they ask from Ted is to "continue to make beautiful, elegant wines of place — wines that excite people." Join me as I travel to Oakville, Napa Valley during this On The Wine Road Podcast. Photo compliments of Visit Napa Valley
Hugh and Dan. Quivira Vineyards winemaker Hugh Chappelle joins California Wine Country with Steve Jaxon, Dan Berger and Harry Duke. Barry Herbst, the wine buyer at Bottle Barn, is also in the studio today. Holly and Henry Wendt founded Quivira Vineyards in 1981 and their first wines were released in 1983. They are located in the Dry Creek Valley. The new owners took over in about 2006. The 140-year-old Fig There is a 140-year-old fig tree on the property which has become a landmark of the vineyard. That tree is the namesake of their Sauvignon Blanc. Dan Berger describes the hillside property and gorgeous views. There are several hundred acres with about 82-84 under vine. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Hugh entered the wine industry by answering a help wanted ad off a 3x5 card, at UC Santa Cruz, Nicasio Vineyards. That is where he learned about wine. He was a Chemistry major at first. Having caught the wine bug, he decided to make it a career. He started the UC Davis graduate program in 1989. Before Quivira he worked at Linmar Estates, 2004-2009 vintage. He was at Flowers for 4 vintages before that. There is a Coho and Steelhead Salmon spawning river called Wine Creek on the property. The owners have dedicated themselves to restoration of the creek, in collaboration with state and private agencies. There is a special garden at the winery. There are 110 raised beds where they cultivate anything that grows in Dry Creek Valley, fruits, vegetables, cut flowers, culinary and medicinal herbs, olive trees and more. Quivira started practicing organic farming in the late 1990s. They are biodynamic certified, which is a difficult process. Quivira Tastings They are tasting a Rosé, which is very dry, spectacular, says Dan. It was bottled about a month ago, a is single vineyard estate grown, a blend of Grenache (59%), Counois, Mourvedre, Petit Syrah and Primitivo. This wine is inspired by Provençal Rosés, but done in Dry Creek. Because they pick these grapes early, they have more freedom in the winery to take care of the grapes, since it comes in before the rest of the harvest rush. Next there is a Sauvignon Blanc to taste. It is actually a 75-25 blend of Sauvignon Blanc and Semillon. It's an alter ego to their well-known Fig Tree Vineyard SV. Quivira Vineyards offers tastings, in their Healdsburg location.
Map: Sonoma County AVAs. Sonoma County Winegrowers Over the last 12 years we've done so much on Sonoma but I realized that we've never done a podcast outlining the areas of Sonoma to give form to this wine paradise that has 18 American Viticultural Areas (AVAs) and covers more than a million acres of land (405,000 ha) of which more than 60,000 acres are planted to grapes. Sonoma is still full of small, family-owned vineyards. It's estimated that at least 85% of Sonoma County's vineyards are family owned and operated and 80% of vineyards are less than 100 acres (40% are less than 20 acres). The Sonoma landscape incorporates coastal ranges, valleys, mountains, flats, benchlands, and innumerable soils and microclimates, including a multitude of producers with different styles and ideas of what to grow. In this show, we try to compartmentalize the areas of Sonoma, to help you figure out the big areas and their specialties. Here are the show notes: We start with generalities… Climate: There are sunny days and almost no rain from May through September with most areas cooler near the coast and warmer inland. The Pacific Ocean/Petaluma Gap and San Pablo Bay serve as cooling influences for the western and southern regions of Sonoma County Land: Elevations and slopes slow ripening, provide poor soils with excellent drainage, and create complex wines. Wines from valley floors are simpler. Matching grape to site is important given soil, elevation, and climate diversity. Grapes: Everyone grows everything! You'll find dozens of varieties growing in Sonoma. Moon Mountain AVA, Sonoma. Credit: Sonoma County Winegrowers Most of the show is spent detailing the valleys. Here is the quick and dirty on each area: Sonoma Valley Sonoma Valley AVA: Centers on the Sonoma Valley in the southeastern part of the county. It gets cool air from the San Pablo Bay in the south, and protection from the cool influence of the Pacific in the west from Sonoma Mountain. There are dozens of different soils from very fertile on the valley floor, to well-drained and poor on the hills and mountains Sonoma Valley has 4 AVAs within it: Moon Mountain, Sonoma Mountain, Bennett Valley, Carneros Moon Mountain District AVA is on the steep western slope of the Mayacamas Mountains. It has the famed Monte Rosso vineyard and specializes in Zinfandel and Cabernet Sauvignon. Sonoma Mountain AVA is at high altitude, with steep vineyards on eastern exposures. The vineyards rise above the fog line, allowing grapes to ripen more fully in the sunlight. Basalt soils make good Cabernet Sauvignon. Other grapes are: Chardonnay, Sauvignon Blanc, Semillon, Pinot Noir, Zinfandel Bennett Valley AVA is Sonoma Valley's smallest AVA. It's a series of small vineyards in the slopes, hills, and ridges between Taylor Mountain, Sonoma Mountain, and Bennett Peak. In the moderately cool climate, with a long hang time, Rhône varieties do well as does Merlot, Sauvignon Blanc, Chardonnay, and grapes like Marsanne, Roussanne, Viognier with acidity. Pinot Noir acreage is increasing. Los Carneros AVA straddles Napa and Sonoma counties. It hugs the San Pablo Bay, and is one of the coolest AVAs in the area, with moderately cool and windy days and early morning fog. The soil is compressed clay and very consistent, this and the weather limits vigor. Chardonnay is 50%, Pinot 43%. Merlot makes excellent wine on the clay soils. Bennett Valley AVA, Sonoma. Credit: Sonoma County Winegrowers Town to stay in if visiting the area: Sonoma ** Sonoma Valley is a discrete part of the larger Sonoma County. When producers use a general AVA for grapes from a combined region, it's Sonoma County. _____________________________________________ COASTAL APPELLATIONS (mainly Chardonnay and Pinot Noir areas) Sonoma Coast AVA: Goes from the San Pablo Bay to the border of Mendocino County in the north. This appellation is too large to have meaning – it can be cold and rugged near the coast or warm and sheltered inland, producing very different styles of wine. The expectation is that the Pinot Noir and Chardonnay that have the “Sonoma Coast” label are actually from coastal vineyards, but that's not true. We tell the story of how this AVA got to be so muddled and then talk about the 3 AVAs that were set up to rectify the issue: Petaluma Gap AVA: 25 miles north of the Golden Gate Bridge, the AVA runs from the Pacific Coast at Bodega Bay, southeast to San Pablo Bay, and has a mild Mediterranean climate. The defining feature is the wind gap in the coastal range, which funnels in cool coastal marine air bringing fog and cool afternoon breezes. The cool climate lower yields and help Pinot Noir (75% of plantings), Chardonnay and Syrah the grapes retain acidity. The West Sonoma Coast AVA (got it in 2022): Stretches from the Mendocino County border to the northern coastal border of the Petaluma Gap AVA. The area includes ONLY areas where coastal influence reaches – it is remote with cooler marine temperatures and much fog at elevation. Pinot Noir and Chardonnay are the main grapes. Fort Ross-Seaview AVA: Located on the outskirts of the Pacific Ocean, with major coastal influence, and high elevation, Pinot Noir and Chardonnay have excellent acidity. Towns to stay in: Petaluma, Jenner, Bodega Bay West Sonoma Coast AVA, Sonoma. Credit: Sonoma County Winegrowers _____________________________________ RUSSIAN RIVER VALLEY AVA (Pinot Noir, but Rhône and Italian varietals are great too in certain regions) Russian River Valley AVA is known for Pinot Noir. The constant cooling fog from the Pacific Ocean, coming from the Petaluma Wind Gap creates big diurnal swings, so grapes have a long growing season to develop flavor in the western part of the AVA. The reality is that the Russian River Valley encompasses warm and cool areas. There are 5 Neighborhoods within Russian River Valley, which are used to discuss the cooler places that are more suited to Pinot Noir and Chardonnay (Laguna Ridge, Sebastapol Hills, parts of the Middle Reach) and those that are suited to warmer climate grapes like Rhône varieties, Zinfandel, and Italian varieties (parts of the Middle Reach, Santa Rosa Plains, Eastern Hills) Green Valley of Russian River Valley SUB AVA of Russian River is in the southwestern part of the Russian River Valley, surrounded by Sebastopol, Forestville and Occidental. It is very cool, foggy, with heavy coastal influences and produces acidic, less extracted Pinot Noir, Chardonnay, and sparkling wines on its Goldridge (yellow, sandy) soil Chalk Hill AVA is in the northeast part of Russian River Valley and has less marine influence and fog. It has rocky, chalk soils so they do grow Chardonnay and Sauvignon Blanc, but they also grow Cabernet Sauvignon, Cabernet Franc, and Merlot. Town to stay in: Santa Rosa, Healdsburg, or Windsor _______________________________________ DRY CREEK VALLEY AVA (Zinfandel central) Dry Creek is the easiest valley to visit (2 roads, 5 stop signs!) and probably the easiest to understand. It is known for exceptional Zinfandel. It's in northern Sonoma County, 20 miles/32 km east of the Pacific Ocean. The Coastal Range blocks a lot of the cooler air from flooding the Dry Creek, giving it hotter days and slimmer diurnal swings at night. The vineyards lie on hillsides, benchlands, and the valley floor at different elevations and on different soils – from loam to clay to gravel. Zinfandel is 30% of plantings and is more elegant, and “old school” (especially from producers like Nalle or Peterson – friends of the pod!). The flavors are less like black fruit and more like raspberry, pomegranate with acidity and moderate alcohol. Other varieties grown are: Sauvignon Blanc, Chardonnay very good Italian and Rhone Varieties, Bordeaux varieties grown too Rockpile (Dry-Creek Adjacent, great Zin!): On the northern part of Dry Creek Valley, at high elevations beyond the fog, the AVA is great for rich, dense reds – Zin especially is famed (Bruliam does a great job and a friend of the show!) Town to stay in: Healdsburg or Windsor Dry Creek AVA, Sonoma. Credit: Sonoma County Winegrowers _______________________________________ ALEXANDER VALLEY (known for Cabernet Sauvignon) Alexander Valley AVA: In northeastern Sonoma County, north of Healdsburg, the Russian River flows through h the Alexander Valley. It gets some cool marine air from the Pacific Ocean, and wind can cool mornings and evenings. Daytime heat spikes will ripen the grapes, but the cool wind will preserve the acidity in the classic Cabernet Sauvignon, which is so coveted, that many Napa wineries grow Cab here for top cuvees. Pine Mountain – Cloverdale Peak (Alexander Valley adjacent) AVA: This small area overlaps the northernmost portions of the Alexander Valley AVA. It is steep with high elevations and grows a number of grapes, including Cabernet Sauvignon. Alexander Valley AVA, Sonoma. Credit: Sonoma County Winegrowers _______________________________________ Less visit-able places (yes, I know that's not a word)… Knights Valley AVA is right next to Mount St. Helena, and has well-drained soils, but very warm temperatures with no Pacific or San Pablo Bay influence. Elevation is the only cooling factor in this area that has volcanic and alluvial gravel and focuses on Cabernet Sauvignon (2/3 of plantings) and other Bordeaux varietals. Kendall Jackson owns most of Knights Valley. Northern Sonoma AVA: Too huge for any meaning – most producers use Sonoma County AVA. It includes Chalk Hill, Knights Valley, Alexander Valley, Dry Creek Valley, Russian River Valley, and most of Green Valley. Fountaingrove AVA (2015) – mostly growers, few wineries. Cabernet Sauvignon and Bordeaux varietals, some Rhône varietals – Syrah, Viognier, Petite Sirah plus smatterings of everything. It's too hot for Pinot and Chard except in a few key north-facing sites So much to explore! Sonoma is a place you can need get enough of, but hopefully this episode gives some form to exactly what you want to do when you finally make it out there! Some of my favorite people mentioned: @sonomawineguy on Twitter and other Social Media, Nalle Winery, Crux Winery, Bruliam Winery, Keller Estate, Inman Family, Kieran Robinson Wines, Truchard Winery, (and I forgot to mention...Longboard Vineyards in Russian River!). _______________________________________________________________ Thanks to our sponsors: I could not be happier to announce my partnership with Wine Access, once again. Wines Access is my go-to source for the best selection of interesting wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Check out my favorite wines on the page at www.wineaccess.com/normal, sign up for their daily emails, and join one of their wine clubs...AND get 10% your first order! If you think our podcast is worth the price of a bottle or two of wine a year, please consider virtually buying us some bottles by becoming a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources for this show: https://sonomawinegrape.org/scw/sonoma-county-territory/ www.sonomavalleywine.com https://petalumagap.com/ russianrivervalley.org www.wdcv.com www.greenvalley-russianriver.com www.bvgg.org www.carneros.com www.alexandervalley.org
Brenae Royal runs Monte Rosso, one of the most historic vineyards in California, growing Cabernet, Zinfandel and Semillon since 1886. Brenae grew up in the Central Valley of California and was originally interested in animals, in part due to her exposure to F.F.A., future farmers of America. Weeks into college she decided to pivot, focusing on vines and taking a job with Gallo right out of school. [EP265] Website
The Brander Vineyard, in the Los Olivos District AVA of Santa Barbara County, focuses on Bordeaux varieties. It was planted in 1975. The first wine was produced in 1977 and it was Sauvignon Blanc. Today, Brander releases approximately 6/8 different Sauvignon Blanc offerings in any given vintage. Brander Sauvignon Blancs are known to age well given their high acidity, balanced alcohol, and quality fruit. Brander also produces other Bordeaux varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Gris, and Semillon.Fabian and his wife also have their own small label, Casita de Bravo, currently producing around 350 cases.
Vypočujte si ďalší diel podcastu Chutný. Hosťom je skúsený šéfkuchár, Roman Borovský. Čo ho najviac lákalo vstúpiť do gastra, a prečo sa rozhodol vyučiť sa za kuchára? Ako povedal Roman: "K vareniu v kuchyni som inklinoval už dlho. Veľmi sa mi páčil ten stres a tiež sprosté slová od šéfkuchára, ktoré padali v kuchyni plnej kuchárov." Počas tohoto mladíckeho študentského obdobia po strednej škole zažil množstvo stáží a praxe po celej Európe. Začalo to v Prahe, kde ho doslova vyhnali a už ako veľmi mladý chalan sa naučil samostatnosti a zbieral prvé veľké skúsenosti od svojich mentorov, šéfkuchárov. Praha mu však nestačila, a tak sa vrhol do ďalšej výzvy na ďalekých Faerských ostrovoch, kde počas ročnej stáže pomáhal s budovaním špičkového podniku Koks. Po ďalších drsných skúsenostiach v belgických Antverpách sa nakoniec vrátil na Slovensko, kde dnes pôsobí ako šéfkuchár v podniku Semillon pri vinárstve vo Vrábľoch. V podcaste sa tiež dozviete: ▶️ O pobyte v Prahe a práci v Kampa Parku ▶️ Aké cenné rady dostal od svojich mentorov ▶️ O škole života za hranicami Slovenska ▶️ Čo všetko zažil v Londýne a v Dánsku ▶️ O fantastickej stáži na Faerských ostrovoch v reštaurácii Koks ▶️ Ako dlho mu trval vývoj z mladého kuchára na úroveň vyspelého šéfkuchára ▶️ Čo mu dala neúprosná stará francúzska škola a teror v belgickej reštaurácii ▶️ Ako vznikala nová reštaurácia pri vinárstve vo Vrábľoch, ktorú v súčasnosti vedie ▶️ Aké chutné jedlá môžete očakávať v jesenno-zimnom menu reštaurácie Semillon ▶️ Recept na tvarohový mousse "Snažíme sa využiť čo najužšiu lokálnosť a pretvoriť ju do prvku, kde človek netuší, čo dostane na tanieri. My mu príbeh, ktorý sa za jedlom ukrýva odprezentujeme, keď ochutná prvé sústo", pozýva do Semillonu šéfkuchár Roman Borovský. CHUTNÝ podcast Vám prináša Milan Zimnýkoval v spolupráci s portálom dobruchut.sk a aktuality.sk
To download the transcript CLICK HERE This episode is going to be all about the white wine grape variety Semillon, a grape that is such an age worthy grape variety that is also very affordable. Those of you interested to try, should turn your attention to the wine region of Hunter Valley in New South Wales, Australia, which is the new world's spiritual home for this grape variety. When talking of Semillon, the winery Tyrrells is never close behind. And so today's guest is Chris Tyrrell, who is COO of the Tyrrells Wines. He is fifth generation and grew up around these vines so is the perfect person to learn from. If you want to skip ahead: 2.25: What is Baumé and Brix 3.34: The history of Tyrrell's Wines 5.26: Australia's first families of wine 8.54: Growing up on the family estate 11.53: Working with Murray and Bruce Tyrrell 15.05: All things Semillon (History, Shepherds Riesling, Earlier picking, winemaking, flavour) 36.05: Tasting and talking about the HDV Semillon 2015 £24 Waitrose 43.01: Pairing Semillon with food And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!
"I am a FIEND for this wine" Ex-Radio Announcer Angus O'Loughlin insisted that this sweet wine be included in this season of Got Somme after tasting it during his WSET level 2 course. This wine, which Carlos had heard of before EVER visiting Australia, is the literal gold standard for dessert wines and the ideal half bottle to present to our palates. It is best suited and suggested to assess together with some cheese and crackers. Expect a literal treat for this episode in the form of this deep gold colour, full bodied wine tasting of burnt pineapple. Get this bottle where we got ours: Dan Murphys Daily wine tips on our Instagram @GotSomme Watch this episode on Youtube This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.
It's a Kev /John silly episode, but instead of silly it's pondering. Damn, I think we solved the New World on this one. Uh, no big plugs, but check out Carignan. That shit rules. ////LIST////Maturana, Semillon, 'Parellon,' 2020//Escandalo, Semillon, 'Valle del Colchagua' 2020//Villalobos, Carignan, 'Silvestre,' 2018////Support the show
What is your Core Purpose? - Shae Frichette, Co-Owner; Frichette Winery | Riderflex - Recruiting & Sourcing Shae Frichette is the Co-Owner of Frichette Winery, a family owned boutique winery in the Red Mountain AVA in Washington State. Prior to starting Frichette Winery, Shae lead the Organizational Development Function for Stanley Black & Decker - HHI where she designed Leadership Development Programs for associates in four countries. Frichette Winery is located in the Red Mountain AVA in Washington State and feature premium wines including Semillon, Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot and Syrah. Frichette Winery produces 3.000 cases annually with over 97 percent sales direct to consumer and a strategic plan to grow to 3,500 cases by year 2023. Frichette Winery: https://www.frichettewinery.com/ Watch the Full Interview: https://youtu.be/wepQvtbw_kU On the Riderflex podcast, CEO Steve Urban interviews some of the most successful entrepreneurs, CEO's, and business leaders. Hear them tell the "REAL" stories of what it's like to start and lead businesses. Riderflex is a national, Colorado based, premier headhunter, RPO and employment agency; recruiting and searching the top talent for staffing your teams. Top Executive Recruiting Firm - https://riderflex.com/ Podcast sponsor: Marketing 360 is the #1 platform for small business and it's everything you need to grow your business. marketing360.com/riderflex #ShaeFrichette #FrichetteWinery #winemaking #podcast #interview #entrepreneur #ColoradoRecruitingFirm #TopExecutiveRecruitingFirm #staffingagency #employmentagency #headhunter #recruitingfirm #staffing #staffingfirm #Denver #Colorado #National #Riderflex --- Support this podcast: https://anchor.fm/riderflex/support
Sémillon used to be the most planted white grape in the world. From its native home in France to Australia, Chile, South Africa, Argentina, and beyond, it was planted en masse to pump out large quantities of flavorless bulk white wine. The problem was that Sémillon doesn't cooperate when it's forced to high yields. It loses acidity and it lacks flavor unlike some other grapes that can still muster some umph when over-cropped (Chenin blanc, Sauvignon blanc, Colombard, to name three). For this reason, plantings were replaced and the grape became unpopular. Photo: Sémillon, Bordeaux.com Today it is grown in limited quantities but two distinct areas– Sauternes/Barsac and Pessac-Leognan in Bordeaux and the Hunter Valley of Australia -- create wines that are incredibly specific and unique. Demand and fascination with these iconic wines means that cultivation of this grape is not doomed! Here are the show notes: The origins of the grape Although we don't know the parentage, we do know the grape is from southwestern France. It is likely from Bordeaux Until the 1700s, producers were only using the grape in Sauternes (at this point it was already a sweet wine, as records from 1717-1736 at the local abbey show) Later, it was found in St-Emilion, from which it derives its name. The name most likely comes from Selejun – the local pronunciation of Saint-Emilion Sémillon in the vineyard A thick-skinned grape, part of the reason it was so widely planted was that this feature makes Sémillon pretty resistant to molds and mildews (although, thankfully not botrytis). This feature of the grape helps make it easy to grow and it can be quite vigorous, which is why it was so used and abused in the past! The grape buds later and ripens earlier than its blending partner, Sauvignon blanc, and this short growing window means it is not as susceptible to spring or autumn frosts The grape is versatile on soil types – it can thrive on gravel, calcareous clay, sand, and other types making it incredibly adaptable Fully ripe Sémillon will have big yellow to nearly copper colored berries Low yields are best Château d'Yquem, the most famous Sauternes producer in the world, allegedly makes one glass per vine. The rest of Sauternes yields about 24hl/ha, and lower quality regions yield 80 -100 hl/ha. Hunter Valley in Australia – 60 hl/ha **M.C. Ice and I fully acknowledge that we have no idea what a hl/ha looks like but we use the numbers for comparison sake – ratios are still helpful, right? ** Photo: Australian Semillon, courtesy Wine Australia Climate can vary enormously and the grape can still perform: In Sauternes, special climate conditions must exist (we discuss later) Top dry white areas of Graves and Pessac-Leognan have warmer sites for Sémillon, which allows it to get fully ripe, adding lushness to the blend with Sauvignon blanc In Hunter valley, humidity with tropical storms are best! Because the area has strong cloud cover there is less direct sun so it slows photosynthesis, despite heat. The humid afternoons somehow help build acidity. The light, sandy soils that contain some loam and iron have good drainage, during rain We discuss the growing regions for most of the remaining part of the show France: Bordeaux France grows more Sémillon than any other country and most of the plantings are in Bordeaux, specifically – Graves, Pessac-Leognan, and Sauternes 50 or so years ago, half the production in Bordeaux was white, mostly from Semillon, which traditionally made up 4/5 of any white wine in the area, sweet or white, but now has taken a backseat to Sauvignon Blanc, which offers more acidity to the wine in a warming climate Photo: Bordeaux vineyard, Getty Images via Canva subscription Sauternes, Barsac In Sauternes, Barsac (please see episode 369 for more info) and the sweet appellations of Cadillac, Ste Croix du Mont, Loupiac, and Cerons Sémillon is always partnered with Sauvignon blanc, which also receives botrytis well but maintains its acidity. Wines are hand harvested, with several passes through the vineyard to get the right level of botrytis, which can be patchy and can be grey rot if it developed poorly on the grapes Botrytis is a fungus that affects the grapes right when the fruit forms. It concentrates sugar and creates honeyed, apricot, mango flavors with a viscous mouthfeel from the glycerol it produces. Alcohol levels range in the region -- the minimum in Sauternes is 13% but it can well over 20% ABV For botrytis to form, a region needs foggy nights and early morning, followed by warm and sunny days. This is essential in the autumn, and is a very consistent weather pattern in the sweet wine regions of Bordeaux, which botrytized wine can be made nearly every year These wines are aged for long periods in oak barrels Some, like Chateau Climens in Barsac, are 100% Sémillon Dry white appellations In Graves and the lighter, sandier regions of Pessac-Leognan, Sémillon is often the biggest percentage of the blend. The best versions – Haut-Brion Blanc and La Mission Haut-Brion Blanc (different Châteaux, owned by the same group = confusing, I know) – are hundreds of dollars a bottle and often have Sémillon as the main component, but it's vintage dependent In Pessac-Leognan, 25% of blend must be Sauvignon Blanc, and the trend is to favor that grape over Sémillon both because it's easier to grow, and because it has acidity. From good producers, these wines can age for decades The grape can be in Côtes de Bordeaux blancs and in basic Bordeaux blanc from better producers Sémillon adds fullness to the texture and when it is aged in oak (as is the case with Sauternes, Barsac and in Graves and Pessac-Leognan), it can have peach, mango, nuts, and toast flavors, which contrast well with Sauvignon blanc's more “green” aromas. If Sémillon is not aged in oak, it can have citrus, grass, notes without much flavor. When it is fully ripe and aged in oak, it is fat in texture with lemon and tropical fruit and has lower acidity. Other places in France Sémillon grows... Southwest France has the sweet wine of Monbazillac (like Sauternes) and dry white of Bergerac Provence and the Languedoc, but not of any quality Australia Makes the most distinctive dry white in Australia and was first planted in the Hunter Valley where it gained popularity for its ease to grow, high yields, and resistance to disease It went from being the workhorse grape in the 1980s, to accounting for only 3.1% of the total Australian crush today More than half of Australia's Semillon comes from the bulk New South Wales region of Riverina Hunter Valley in New South Wales The warm, humid climate of the Hunter Valley isn't conducive to most grapes but Semillon (no accent on the “e” in Australia!) changes from a grassy, lemony acidic wine into a dark yellow, nutty, honey and straw-scented viscous wine if grown and made under certain conditions To achieve this, growers pick early, before the summer rains and the grapes have very high acidity. Alcohol levels are around 10-11% ABV, and most of the wine spends no time in oak for fermentation nor for aging – it is put in stainless, fermented cold, and bottled. Wines in their youth are like Sauvignon blanc – citrus, green herbs, and straw flavors persist, with high acidity. After 5-10 years of storage the wine darkens and tastes like honey, toasted, grilled nuts and seems like it has been in an oak barrel (hasn't) – a total odd ball. Although the grapes can have some botrytis, this phenomenon is just a result of the rainy, tropical growing conditions To learn more about Hunter Valley and the Semillon, listen to ep 309, with the amazing Connie Paur Griffiths of Tranquil Vale, an excellent small producer located there Tyrells is the famous producer here (especially Vat 1 Semillon). Also Brokenwood, Silkman, Andrew Thomas Photo: Hunter Valley Vineyard, credit Wine Australia Western Australia: Margaret River: Popular for blends of Semillon and Sauvignon blanc You will see Semillon-Sauvignon Blanc or Sauvignon Blanc-Semillon on the bottle, the first name indicates which grape dominates the blend These wines can be made in a juicy, fruit style with no oak, or oak fermented and/or oak matured to last longer Producers: Vasse Felix, Cullen, Cape Mentelle, Leeuwin South Australia Adelaide Hills: Wines are like white Bordeaux in that they are picked early and blended with Sauvignon Blanc to avoid oiliness, too much ripeness. They sometimes use oak, sometimes not. Charlotte Dalton is the big producer here. Barossa: Sometimes makes varietal versions that show the purity of the grape, sometimes use big oak and can be toasty and Chardonnay-esque. Producers: Torbreck, Peter Lehmann, Henschke in Eden Valley Clare Valley: Can be more refined than Barossa but still peachy with apple and citrus and fuller body. Oak influence is common. Producers: Mount Harrocks, Pauletts Riverina: Is notorious for low quality bulk wine but a pocket of it develops botrytis easily and makes high quality sweet wines: McWilliams, De Bortoli New Zealand has a small amount of Semillon in Marlborough, Hawkes Bay, and Gisbourne South Africa Semillon was once so important it was called “greengrape” because of its bring green foliage By 1822, 93% of the vineyard land planted was Semillon. Then it was commonly just called “wine grape” but by the 1900s it began its sharp decline It is grown now in Stellenbosch, Swartland, and Franschhoek. Some areas have older bush vines. Producers like: Cederberg, Steenberg, Vergelegen , Mullineux are using more Semillon in blends with Sauvignon Blanc (some sweet, some dry versions) United States California Barely uses Semillon but vines that were imported in the 1880s to the Livermore Valley in northern California, were allegedly from Château d'Yquem Vines that live in the Monte Rosso vineyard in Sonoma date from 1886 and can make excellent wines. Morgon is an example Sierra Foothills: Some here, notably my friend Lorenzo Muslia of Andis makes the Bill Dillian Semillon that has great acidity but silkiness and hay, herb, and melon notes (for the podcast with Lorenzo click here) Photo: Andis Wines Washington State Big decline in plantings and they usually a blend with Sauvignon Blanc Popular from Walla Walla producers: L'Ecole 41 – lemon curd, nut and toast notes with a pretty full body, Amavi (episode with Amavi here) – slightly more acidic and less full with more citrus and grass notes but still with a rich body Others countries that use Sémilllon Chile: Because of the Bordeaux link, has Semillon and usually uses it for blends or Sauternes-like sweet wines. Semillon used be 75% of white vines in Chile! Argentina, Uruguay have some nice examples Canada Food Pairing Ideas Sauternes/dessert styles: blue (Roquefort) cheese, foie gras, scallops, fruit based-dessert Lighter styles: Oysters, shellfish, white fish or chicken dishes with citrus or herbal sauces or creamy sauces, salads, goat and sheep's milk cheeses _____________________________________________ Research Sources: “Wine Grapes” by Jancis Robinson, Dr. José Vouillamoz, Julia Harding “Grapes & Wines” by Margaret Rand and Oz Clarke https://www.bordeaux.com/us/ https://www.wineaustralia.com/ Fiona Beckett – Matching Food & Wine As always, talking to people about the grape who grow it, and drinking a lot of the wine itself – Sémillon is awesome! __________________________________________________________ ____________________________________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written. If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes
Last week we started going through the process of making both red and white wines in a commercial winery. For white wines we got through receiving the fruit, pressing, and preparing for fermentation. White wines are fermented much differently than red wines because they have delicate aromas and flavors that the winemaker wants to make sure end up in the finished wine. This is done by controlling the temperature of white wine ferments, so they don't ferment too fast. A fast white wine ferment causes the wine to lose those delicate characteristics. Before white wines can be inoculated, the juice is pumped into a tank to allow it to settle. This allows the solid particles in the juice to settle to the bottom of the tank. In white wine, clarity is very important, so this is one step that helps clarify the wine. To understand the next step of the process of making white wine, you need to understand the anatomy of a stainless-steel tank. I will post a few pictures of these tanks to the show website so you can see what I'm talking about. A stainless-steel tank has multiple openings and all of them have a specific purpose. There is typically an opening at the top of the tank that is used to add additions to the fermenting wine and to check the aromas being produced by the fermentation. There is a large door toward the bottom of the tank that opens to allow the winemaking team entry so they can clean the tank properly before any juice or wine are added. There are also three small openings in the tank. The smallest of openings is called a sample valve. The sample valve is located to the right of the tank's main door and allows the winemaking team to walk up to the tank and get a sample of juice or wine for analysis. The second of the small openings is at the very bottom of the tank which allows pumps to be connected to move wine in and out. It can also be used to mix the tank contents by adding an air hose and fitting to the opening and forcing nitrogen into the tank. Finally, there is a small opening offset to the right and below the tank entrance called the racking valve. Racking is the winery term for moving the clean juice located above any settled solids in the bottom of the tank into another tank. In our white wine, after 24 hours of settlement, a sample is taken from the racking valve to see how clear the juice is at that level. The sample is then taken to a machine called a turbidity meter which checks the samples turbidity in NTUs or how much solids remain in the juice. If there are too many solids still suspended in the juice at the racking valve, the winemaker will typically allow the juice to settle another day before testing a sample again. If the turbidity is within the desired level, the juice is ready to be racked off the sediment and into a fresh tank for fermentation. The wineries I worked at in the past, Sauvignon Blanc and Semillon were ready to be racked at 125 – 127 NTUs, Pinot Grigio was racked between 200-250 NTUs and all other whites were ready at between 250-300 NTUs. Racking really is an art and can be stressful because if you accidentally transfer some of the sediment to the fresh tank, the settlement process will need to be started over again. During the peak of harvest, tank space is very important so the winemaker will not be happy if there is a setback due to a racking error. Once the wine is racked off the sediment into a fresh tank, the white juice is then inoculated with yeast that has been re-hydrated the same way we rehydrated the red wine yeasts. The tank temperature is set at 55 degrees at the start of fermentation. Every day the winemaking team will check the temperature of the fermentation and the BRIX, or sugar level of the juice. In white wine, the winemaker wants a slow fermentation and only wants 1
The South Burnett region in south-east QLD, 2.5 hours from Brisbane, is home to some beautiful wineries and cellar doors. Jill visits this region to chat to the winemakers who have put QLD on the map as a serious producer of award-winning wines, and Nick Pesudovs from Clovely Estate is one of these. Jill talks to Nick about his divine wines including Semillon, Blanc de Blanc, Verdelho and Saperavi, and why they grow so well in this region. You will soon discover why making a trip to this region is one of the best things you could do this year! #clovelyestate#southburnett
Hello Wine Enthusiasts Welcome to the Daily Taste for Thursday May 12th, 2022Yesterday we talked about residual sugar in wine which got me thinking of some of my favorite dessert wines. Some people dismiss dessert wines automatically because they're sweet but don't let that deter you from trying some of the amazing dessert wines being made all over the world. One of my favorite dessert wines are Sauternes. Sauternes are full bodied, French sweet wines made from grapes grown in the Graves section of Bordeaux. These wines are made from a combination of Semillon, Sauvignon Blanc, and Muscadelle grapes. The Semillon produces a broad, well-structured base, while the Sauvignon Blanc brings sufficient acidity to keep the resulting wine fresh. These grapes are preferred in production of Sauternes because they are thin skinned which makes them susceptible to a particular type of fungus called Botrytis cinerea which is a crucial component of most late - harvest wines. According to Wine-Searcher, When Botrytis spores land on healthy grapes in favorable weather conditions they develop into what is referred to as Noble Rot. Noble Rot, develops most reliably in areas where morning mists form which allow the fungus to thrive. When repeated over a number of weeks, this process gradually dries the grapes, reducing their water content, and naturally concentrating their sugars and flavor compounds. Since the sugar level directly impacts the alcohol content in a wine, when these concentrated grapes are fermented they will reach up to 15 to 16% alcohol which is too toxic for the yeast to continue so the fermentation stops naturally leaving a lot of residual sugar characteristic of these dessert wines. Sauternes are expensive to make partly because they are hand picked by professionals who only pick grapes that have been infected with Botrytis. According to wine searcher, a half bottle of top-quality, aged Sauternes wine from a good vintage can command prices in excess of $1000.00. The most prestigious of all Sauternes is made by Chateau d'Yquem which is considered the worlds most famous dessert wine. Sauternes are known to age for decades which adds to their allure. Sauternes are fabulous when sipped all by themselves but pair wonderfully with cheesecake, herb-roasted poultry or spicy Asian cuisine. I encourage you to look for Sauternes at your local wine shop or on a dessert menu at a nice restaurant. You wont be disappointed.
It's season 2! Hannah and Abbie discuss hot wings and Sémillon.
If you love Sauvignon Blanc, you need to know WTF White Bordeaux is! A perfect pairing for foods in Lent like fried fish, fish & chips, and other seafood (even a Filet-O-Fish!). We taste and review three White Bordeaux style blends, two from France, and one from Washington State, to help you find a reasonably priced winner. Each blend is different, despite the fact that all three are made from Semillon and Sauvignon Blanc. We also talk about giving things up for Lent, being an altar boy on Good Friday, and our go-to meatless Friday foods. If you ate meat on a Friday this Lent, you can listen to our podcast for your penance! Wines reviewed in this episode: 2019 Dubourdieu Liaison Bordeaux, 2020 L'Ecole No. 41 Luminesce, and 2021 Belingard Bergerac Sec.
This week we share the story of Christopher Porco, a spoiled manchild with two very loving and well-meaning parents, whose only mistake was loving their child too much. The story features a series of emails, a yellow jeep, a foggy memory, and an ax. It doesn't end well for anyone involved. For dinner this week, Cindy went with pork, the other white meat and so we had a delicious and tender pork loin in mushroom gravy with a side salad and mashed potatoes. For dessert, she ran with the setting of the story which happened to be New York, so we shared an Old Fashioned New York Style Crumb Cake. We paired the meal with a white wine blend of Semillon, Sauvignon Blanc, and Chardonnay by Waltz Vineyard called Fusion. Story starts at 29:42 Check out our linktree for links to our socials and ways to listen and support our podcast: The Crime Diner Podcast or call us some time 6093003094 This week we also got to work with some other podcasts we think you should check out! You can find them here: Beyond the Rainbow Podcast Where did we get our info? Delmar, New York Murder of Peter Porco Joan Porco Porcos' son indicted Porco trial: Prosecutors point to unusual alarm logs Timeline, vet's words proved damning to Porco Peter Porco Obituary Memory of Murder Transcript Of Videotaped Interview What did we eat? Pork Loin in Mushroom Gravy Side salad and mashed potatoes Old Fashioned New York Style Crumb Cake What did we drink? Fusion 2020 Sounds: Chimes Drum Organ Party
"I think it's unfair to drink this young bottle of wine" - Carlos Santos MS This episode helps to distinguish youthful wine just by its appearance and differentiate Semillon from Riesling and Sauvignon Blanc. It's also the first time the term "sulphur" has been used when describing the wines we've tasted on our journey to find Australia's best $30 bottle. Take a deeper dive into the glass: Patreon Buy your bottle where we got ours: Dan Murphy'sThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.
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