Podcasts about seresin

There is so much to know and understand about the wine diversity just between the two islands, let alone the wine diversity among each island, that New Zealand is recognized with exemplary wines. Simone Kelly stopped in for a conversation and helps us get the lay of the land as we start in the North and work our way down. The Seresin wines are firm in structure and give great insight into where they are grown. Have a listen.

A steady rain pounds against the windows of your small Quarters on Base, the sound slightly louder than normal, thanks to the screen door you'd decided to leave open this evening. You sigh from where you lie, on your bed, as you glance at the digital clock, reading a time far too late for your liking. He'd said he would be here. You'd sent him a message, asking if he was still up. And turns out, indeed he was. Which, had come as an immense relief to you. Right now, your mind is so all over the place, with haunting memories of the past and worries about the future threatening to never let you sleep… The sound of distant footsteps splashing through puddles pulls you from your thoughts, your attention flicking across your small, dimly lit space towards the screen door, your muddled mind pulling you to your feet. The footsteps are growing closer now as your own near the door, a relieved smile falling upon your lips as a set of familiar features appears in front of you. Wordlessly, you throw open the door and wrap the newcomer in an embrace, sniffling back the tears that begin to roll freely down your cheeks. Something about his presence is always calming, but even more so in this moment. “I-I'm sorry,” You stammer with a soft chuckle as you step away from your longtime friend and Partner, his expression warm and compassionate, a glimmer of something you can't quite put your finger on lingering in his gaze. “I must look like an absolute mess right now.” Jake just huffs a laugh, shedding his jacket and shoes at the door before following you deeper inside the room, almost instinctively wandering towards the small table where you keep your kettle and instant coffee, the whistle signaling the water is boiled gaining your attention as you turn to face him once more, wiping a stray tear away. “That don't confront me,” He assures, pouring the water over two mugs of coffee before making his way towards you, joining you at the edge of the end of your bed, the warmth of the cup he hands you a welcome sensation in your grasp. “Thanks,” Is all you can muster up in reply. The pilot at your side simply nods, an uncharacteristic lack of chatter coming from him. Though, you inwardly shrug, embracing the quiet moment as you both sit there, sipping the warm beverages. Though, as time continues to move on and the coffee is long cold, you find yourself finally back in bed, though this time, you're not alone with your thoughts being the only thing keeping you company. No, the weight beside you says otherwise, as do the pair of strong arms you're finding yourself wrapped in, the soothing sounds of the relentless rain beginning to lull the pair of you to sleep. But, you can't help but let a wave of sorrow ripple through you, lingering memories of the past that won't go away, no matter how hard you try, pushing their way to the forefront of your mind, pulling a choked back sob from you. One that catches the attention of the man at your side, a soft “hey, hey, hey…” falling from his lips as he pulls you closer, your head instinctively burying into his chest, the emotions cascading over you like ice water. “It's no time to be thinking about the past,” Jake's teasingly stern yet comforting tone sounds from above you, sounding almost distant to your muddled thoughts. A hand on your lower back is running soothing circles as you continue to lie there, simply finding solace in his presence… And as you finally manage to sniffle your tears away once more, you can't help but pass your Partner a grateful smile, a grin tugging at the edges of his own lips. “You know I'm right,” He states teasingly once more, earning a playful swat from you. “Yeah, you're right. You're always right. Oh, what would I ever do without you, ‘Hangman?'” You laugh, a mock tone falling into your voice. “Stop.” You just shake your head, a yawn escaping you as you snuggle closer, knowing that for now, you can finally rest easy.

A steady rain pounds against the windows of your small Quarters on Base, the sound slightly louder than normal, thanks to the screen door you'd decided to leave open this evening. You sigh from where you lie, on your bed, as you glance at the digital clock, reading a time far too late for your liking. He'd said he would be here. You'd sent him a message, asking if he was still up. And turns out, indeed he was. Which, had come as an immense relief to you. Right now, your mind is so all over the place, with haunting memories of the past and worries about the future threatening to never let you sleep… The sound of distant footsteps splashing through puddles pulls you from your thoughts, your attention flicking across your small, dimly lit space towards the screen door, your muddled mind pulling you to your feet. The footsteps are growing closer now as your own near the door, a relieved smile falling upon your lips as a set of familiar features appears in front of you. Wordlessly, you throw open the door and wrap the newcomer in an embrace, sniffling back the tears that begin to roll freely down your cheeks. Something about his presence is always calming, but even more so in this moment. “I-I'm sorry,” You stammer with a soft chuckle as you step away from your longtime friend and Partner, his expression warm and compassionate, a glimmer of something you can't quite put your finger on lingering in his gaze. “I must look like an absolute mess right now.” Jake just huffs a laugh, shedding his jacket and shoes at the door before following you deeper inside the room, almost instinctively wandering towards the small table where you keep your kettle and instant coffee, the whistle signaling the water is boiled gaining your attention as you turn to face him once more, wiping a stray tear away. “That don't confront me,” He assures, pouring the water over two mugs of coffee before making his way towards you, joining you at the edge of the end of your bed, the warmth of the cup he hands you a welcome sensation in your grasp. “Thanks,” Is all you can muster up in reply. The pilot at your side simply nods, an uncharacteristic lack of chatter coming from him. Though, you inwardly shrug, embracing the quiet moment as you both sit there, sipping the warm beverages. Though, as time continues to move on and the coffee is long cold, you find yourself finally back in bed, though this time, you're not alone with your thoughts being the only thing keeping you company. No, the weight beside you says otherwise, as do the pair of strong arms you're finding yourself wrapped in, the soothing melodies of the music from the radio he'd tuned in previously beginning to lull the pair of you to sleep. But, you can't help but let a wave of sorrow ripple through you, lingering memories of the past that won't go away, no matter how hard you try, pushing their way to the forefront of your mind, pulling a choked back sob from you. One that catches the attention of the man at your side, a soft “hey, hey, hey…” falling from his lips as he pulls you closer, your head instinctively burying into his chest, the emotions cascading over you like ice water. “It's no time to be thinking about the past,” Jake's teasingly stern yet comforting tone sounds from above you, sounding almost distant to your muddled thoughts. A hand on your lower back is running soothing circles as you continue to lie there, simply finding solace in his presence… And as you finally manage to sniffle your tears away once more, you can't help but pass your Partner a grateful smile, a grin tugging at the edges of his own lips. “You know I'm right,” He states teasingly once more, earning a playful swat from you. “Yeah, you're right. You're always right. Oh, what would I ever do without you, ‘Hangman?'” You laugh, a mock tone falling into your voice. “Stop.” You just shake your head, a yawn escaping you as you snuggle closer, knowing that for now, you can finally rest easy.

New Zealand, som huser verdens sydligste vindistrikt, er mest kendt for aromatisk  sauvignon blanc. Ikke desto mindre har øerne stille og roligt placeret sig som en af de førende producenter af elegant og kølig pinot noir. Søren & Søren smager denne uge følgende vine:      2020 Don Pinot Noir, Alex Graighead, Martinborough (230 kr., Lieu-dit )2017 Te Muna Road, Craggy Range, Martinborough (200 kr. v 6 fl, Philipson)2019 Mount Edward, Central Otago (250 kr., Laudrup)2018 Burn Cottage vineyard, Burn Cottage, Central Otago (425 kr., Laudrup) 2018 Pinot Noir, Greywacke, Marlborough (230 kr v 6 fl, Philipson Wine) 2014 Leah, Seresin, Marlborough (379 kr., H.J. Hansen) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmetSee omnystudio.com/listener for privacy information.

Cairanne is an 877 ha/2,167 acre appellation in the southern Rhône Valley that has been farmed since the time of the Greeks. It is not just a regular appellation, it is a cru of elevated status in the Côtes du Rhône. It doesn't get the credit it deserves! After tasting much of it at a wine fair in the southern Rhône, I found it unbelievably delicious. A cru with acidity and a lighter profile but still so much character? YES. And after speaking to a few of the other producers in the appellation, I found Jean-Etienne Alary and his father, Denis. Jean-Etienne has a worldly view, after spending time in Australia and New Zealand, and Domaine Alary's wines are some of the best Cairanne out there. Combining old techniques and newer ideas, Domaine Alary makes spectacular wines, with Jean-Etienne taking over the main winemaking duties from his father, Denis, who helped lead the charge to make Cairanne a Cru. Photo: Denis and Jean-Etienne Alary. ©Wine For Normal People   Here's a quick look at the topics we discuss in the show:  1. Jean-Etienne gives us a full education on Cairanne. We cover: Cairanne's location and its proximity to places like Gigondas, Châteauneuf-du-Pape, and Rasteau, as well as the Rhône River The main grapes that are grown, typical blends of Cairanne, and how a small percentage of Cinsault, Counoise or Carignan can go a long way. We discuss the whites, which are a small but very important part of the wines of Cairanne The three main types of terroir and what grows best on each The climate and the strong Mistral effect, which helps keep disease off the grapes. We hit on climate change and drought, and what it means for certain grapes in the appellation The elegance that defines Cairanne versus all other Cru of the south   2. Then we discuss the 11 generations of the Alary family, their history in Cairanne and their essential role in Cairanne The Alarys have been involved in wine in Cairanne since 1692 and have farmed exclusively in this area since, surviving wars, phylloxera, mildews, to be what it is today We discuss Denis Alary, Jean-Etienne's father and how he started to make significant changes when he graduated from oenology school in the 80s. We talk about the age of the big wine critic and how the Rhône bent to the will of certain critics but has come back to its roots. discuss how Denis and the close-knit wine community of Cairanne fought to get the appellation to cru status for decades, finally achieving the goal in 2016. Finally, we cover how Denis moved Alary to a certified organic property in 2009, years before it became trendy!   3. We discuss the cru system and how, even though all cru are equal in the eyes of the law, they are not treated the same. Jean-Etienne talks about his aspirations to make Cairanne as well recognized as other cru     4. We discuss Jean-Etienne's experiences in winemaking in Australia at Henschke and New Zealand at Seresin and the differences in how things get done in France vs the New World.   Photo: The Wines of Domaine Alary. ©Wine For Normal People 5. We talk about the wines of Alary: The Cairanne from Alary, and the role of Carignan and how it can be made in a lighter, elegant style The whites, although only 5% of the AOC, are 20% of Alary's production and based on the Clairette grape, from which Alary makes stunning whites that are reminiscent of Sauvignon blanc. Winemaking philosophy and the use of technology versus intuition The future for Cairanne and for Alary   If you haven't had a wine from  Cairanne, seek it out, especially the wines of Alary. These wines are elegant, drinkable, and fantastic with food! ____________________________________________________________________ Thanks to our sponsors this week:  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

W drugim odcinku nowej NERDYCJNEJ serii o wizjach końca świata kontynuujemy dyskusje o planecie małp: tym razem jednak zwiedzamy jej nową wersję z nowej trylogii oscylującej wokół szympansa Cezara. Podczas gdy pierwsza część pełna jest odwołań do oryginalnego filmu z 1968, kolejne idą już własną dość ciekawą ścieżką. Jako całość, pomimo znaczących niedociągnięć, jest także dosyć nowatorskim pomysłem na to, jak robić rebooty/remajki w erze nostalgii. Główny filmy tego odcinka: Rise of the Planet of the Apes (2011); reż: R. Wyatt; scen.: R. Jaffa, A. Silver (na podst. książki P. Boulle); w rol. gł.: J. Franco, A. Serkis, J. Lithgow; muzyka: P. Doyle; kamera: A. Lesnie; prod.: 20th Century Fox. Dawn of the Planet of the Apes (2014); reż: M. Reeves; scen.: M. Bomback, R. Jaffa, A. Silver; w rol. gł.: A. Serkis, G. Oldman, J. Clarke; muzyka: M. Giacchino; kamera: M. Seresin; prod.: 20th Century Fox. War for the Planet of the Apes (2017); reż: M. Reeves; scen.: M. Bomback, R. Jaffa, A. Silver; w rol. gł.: A. Serkis, W. Harrelson; muzyka: M. Giacchino; kamera: M. Seresin; prod.: 20th Century Fox. Rekomendacje: Kuba: Klimatyczna indie gra Factorio, w której gracz wciela się we wszechwładnego wytwórcę fabryk na odległej planecie. Damian: Dekalog (1989-90) K. Kieślowskiego, wybitna seria dziesięciu filmów średniej długości, która dziś funkcjonowałaby jako miniserial. Czytaj więcej:a Polygon: Every Planet of the Apes movie has a pointed message about life in 2020 ScreenRant: How Planet Of The Apes Succeeded Where Other Modern Reboots Failed SYFY Wire: Could the simian world of Planet of the Apes actually be our future? Looper: The Sequel To War For The Planet Of The Apes: Everything We Know So Far Creditsy: Kuba i Damian wspólnie prowadzą i produkują NERDYCJĘ. Polubcie nas na fejsbuku, albo piszcie na nerdycja@gmail.com. Za oprawę graficzną odpowiada Damian (ikonka od Freepik). Obróbką audio zajmujemy się naprzemiennie, w tym odcinku: Kuba. Użyliśmy fragmentów utworów Kevina MacLeoda p.t. Fearless First oraz Funky One dostępnych tutaj na bazie licencji Creative Commons Attribution-ShareAlike 4.0 International.

In this Roundtable we are joined by New Zealand Cinematographer, Ben Seresin.  Ben has lensed many films over the years, including Tony Scott’s Unstoppable, Marc Forster’s World War Z, and the upcoming Chaos Walking by Doug Liman.  Ben is joined by Film Roundtable Co-Founder, Erin Wile, to talk about career path, inspiration, and how to unify personal joy with a career. 

Of the many grapes that we have covered in this series, possibly the hardest to define is the one in this show -- Pinot Gris. It's so complex in part because it goes by many names and can taste neutral and boring to oily, powerful, and bold with notes of smoke, ginger, and spice. It can be bone dry to amazingly sweet and can be powderpuff or very serious in quality.   Whatever the incarnation, wine drinkers lap it up! In the U.S., Pinot Grigio (the Italian style) is the second most-consumed wine behind Chardonnay, according to Impact Databank (the sister publication to Wine Spectator). But it's not just the US that loves this wine, it's growing like mad in Australia too.    In this show, we discuss the many sides of Pinot Gris, or Pinot Grigio, or Grauburgunder or whatever you want to call it! Here are the show notes:   We first discuss the grape itself: Pinot Gris, Pinot Grigio, Grauburgunder, or Rulander are all the same grape and all are mutations of Pinot Noir, so similar to their parent that the only thing that is different is the color of the grape after veraision Pinot Gris is one of the darkest skinned grapes that makes white. It's fruit is gray-blue fruit but can be brown- pink,  white or deep purple. As a result, the finished wine can have a copper tinge or be light pink  The adjective gris is French for "gray" and the grape is named so because it has a grayish look to it. The gray name is used everywhere and has been adapted to local culture: Italian (grigio), German (grauer), Slovenian (sivi) and Czech (sede) Pinot Gris is thin skinned and does well in cool to moderate climates with very long growing seasons. Picking decision is essential to the wine's character for every wine but with Pinot Gris, it will determine whether it is insipid and neutral (picked early) or rich with higher alcohol, lower acidity and rich, full flavors like pears, apples, apricot, tropical fruit, ginger, spices, smoke, and mineral "Pinot Grigio prior to harvest, vintage 2012" by stefano lubiana wines  is licensed under CC BY 2.0   We discuss some general ideas about winemaking There is a sharp distinction between early picked Pinot Grigio (the Italian style) and full bodied, rich and flavorful Pinot Gris (the Alsace, France style) Most cheap Pinot Grigio, in particular, is picked, fermented and brought to market quickly -- it is a cash cow Pinot Grigio styles rarely use oak, but Pinot Gris (French style) often use older, neutral barrels for fermentation to give the wines texture. These styles also go through sur lie aging to give more texture to the wine  The Growing regions and their styles: Pinot Gris/Grigio is grown in: France, Italy, New Zealand, Australia, Austria, Germany, Romania, Canada, the U.S., Hungary, Switzerland, Russia, Moldova, China _____________________________________________ Pinot Gris/Pinot Grigio Around the world Alsace, France Pinot Gris is 16 % of production in Alsace The grape thrives in the dry, sunny climate, with its long autumns. Yields are kept quite low and the best sites are the Grand Cru sites designated for Pinot Gris Alsace Pinot Gris is layered and bold with honey, ginger, spice, and bold apricot and sometimes tropical fruit notes. It can be picked late harvest (Vendanges Tardive) or allowed to develop botrytis (noble rot) that changes the wines into unctuous, full dessert wines. Occasionally these wines are oak-aged for texture, some are more medium bodied, many have residual sugar, so you must check the producer's style and web site to see how sweet the wine is These wines, in the past, were substitutes for red wines and accordingly, go with fuller food Top producers in Alsace: Albrecht, Blanck, Marcel Deiss, Dopff & Irion, Kuentz-Bas, Albert Mann, René Muré, Schlumberger, Trimbach Italy Growing in Veneto, Friuli-Venezia-Giulia, and Trentino Alto Adige, along with a few other northern areas (Valle d'Aosta) the Italian style is always picked a bit early and has an emphasis on dry, mineral flavors Unlike Alsace, where grapes develop over a long season, in Italy the goal is to harvest grapes early, and to have high yields. The result of this overcropping is dilution of flavor and a high acid wine that doesn't reflect the true character of the grape. Many experts charge that much of the Pinot Grigio planted in large vineyards is actually Pinot Bianco or even Trebbiano Toscano In the winery, stainless steel tanks are used and the wine is fermented and bottled quickly but the better wines can have light oak-ageing or skin contact Cheap Pinot Grigio has very little flavor or character. It is cheap and cheerful and nothing else.  In Alto Adige -world-class Pinot Grigios from estate bottling are expensive but lead to nuttier, fruitier flavors that are recognizable as related to Pinot Gris. Producers include: Elena Walch, Franz Haas, Tiefenbruner, San Michele Appiano, Sanct Valentin Pinot Grigio, Alois Lageder, Cantina Terlano In Friuli, Isonzo has full, tropical notes and the cooler areas of Collio and Colli Orientali produce more saline, spicy, and mineral wines that can have a spritz to them. Lis Neris, Vie di Romans, Dessimis, and Marco Felluga are good producers In Valle d’Aosta, experts see high potential for these Pinot Gris to be the best in Italy – frequently mentioned by critics is Lo Triolet di Marco Martin, called Pinot Gris rather than Pinot Grigio Germany Germany ranks third in the world for Grauburgunder production. Most of that is in Rheinhessen, the Pfalz, and Baden These wines tend to be lower in alcohol, higher in acidity and more mineral-driven that Alsace versions with floral, citrusy notes. All versions are made -- sparkling, dry, off-dry, and late harvest and botrytized sweet wine My favorite producer is Müller-Catoir from Pfalz  In Europe, Pinot Gris is made in... Burgundy – some people still use it Loire, where it's called Malvoisie Switzerland, where it has floral notes and a soft texture Luxembourg, where the wines are fuller Slovenia, which specializes in Pinot Grigio with skin contact These skin contact wines only use a bit of contact (24 – 48 hours of skin contact is common) to give Pinot Grigio flavor without stripping the essence of the grape Other places:  Austria, Romania, Croatia, Hungary   New World New Zealand Pinot Gris is the more like the Alsace version with a medium body and flavors like apple, pear, honeysuckle, spice, and toast On the North Island, especially from Hawkes Bay and Gisbourne, you'll find ripe full, oily styles of Pinot Gris On the South Island, the volume is large in Marlborough where the wines have spicy and structure but they shine when from North Canterbury.  Good producers include: Seresin, Greywacke, Jules Taylor   The United States California grows a lot of Pinot Grigio but mostly for use in jug wine or cheap "California" appellate wine. Most grows in the hot Central Valley. it is not a focus for most producers Oregon is the real hotspot in the US for Pinot Gris. the area has long, moderate summer days with cooling breezes. It has a longer fall which allows Pinot Gris the space it needs to develop flavor. These wines taste like fresh cut apple, pear, underripe melon, and can be medium bodied, occasionally with oak notes Bigger Producers include: King Estate (the largest Pinot Gris producer), A to Z, Erath, Adelsheim, Ponzi, and Rainstorm    Canada -- British Columbia  21.2% of the white wine crop in 2018, makes Pinot Gris the Queen of the whites in BC. I recall it being very serviceable to good   Australia Pinot Grigio or Pinot Gris -- the names and styles are used at will is one of the hottest, fastest growing wines There are no style rules or naming conventions. The wines vary from acidic and light (Italian style) to bold and full (Alsace style). Producers often call full styles Pinot Grigio and light styles Pinot Gris. There is no convention. We mention Kathleen Quealy and Kevin McCarthy of T'Gallant Wines in the Mornington Peninsula of Victoria. Kathleen Quealy was named the ‘Queen of Pinot Grigio’ back then and she still makes wine under her own label today   It's a lot to take in! Who would have thought that something I call alcoholic lemon water (in it's Grigio incarnation) would be so complex!    ___________________________________________________________ Thanks to our sponsors: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

Subscribe to Interpreting Wine: https://www.interpretingwine.com/listen   Biodynamics Discussion   Order of speaking: Michael Seresin - Owner Tamra Kelly-Washington - Seresin Winemaker Lawrence Francis - Interpreting Wine Stefan Neumann - Mandarin Oriental Melody Wong - D&D Group London Emma Robertson - Enotria and Co Leah Seresin - Seresin Brand Ambassador Justyna Hrabska - Seresin Communication   Guest contact details:   Seresin Estate at Prowein 2020 in Dusseldorf, 15-17 March 2020 Location: Hall 9 / E36 in New Zealand Winegrowers Seresin Estate: https://seresin.co.nz/ https://www.instagram.com/seresinestate/ https://twitter.com/seresinestate https://www.facebook.com/seresin   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Biodynamic Winemaking Panel Discussion with Seresin Estate Date recorded: 27 January 2020 Location: Marlborough Room, 67 Pall Mall, London   Listen, download or stream https://www.interpretingwine.com/listen   Contact: hello@interpretingwine.com   Podcast: https://www.interpretingwine.com/listen Facebook: https://www.interpretingwine.com/facebook Instagram: https://www.interpretingwine.com/instagram Twitter: https://www.interpretingwine.com/twitter TikTok: https://www.interpretingwine.com/TikTok  

Subscribe to Interpreting Wine: https://www.interpretingwine.com/listen   Download tasting booklet: https://cdn.shopify.com/s/files/1/0671/4839/files/SEL_tasting_podcast.pdf?6   Episode outline: Overview   Tasting: Chiaroscuro 2018 Estate Sauvignon Blanc 2018 Marama Sauvignon Blanc 2015 Reserve Chardonnay 2016 Leah Pinot Noir 2017 Rachel Pinot Noir 2014 Sun and Moon Pinot Noir 2014   Seresin Estate at Prowein 2020 in Dusseldorf, 15-17 March 2020 Location: Hall 9 / E36 in New Zealand Winegrowers   Guest contact details: https://seresin.co.nz/ https://www.instagram.com/seresinestate/ https://twitter.com/seresinestate https://www.facebook.com/seresin   Enotria (UK Distributor): https://www.enotriacoe.com/search?PageNum=1&q=seresin   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Tamra Kelly-Washington  Date recorded: 27 January 2020 Location: Marlborough Room, 67 Pall Mall, London   Listen, download or stream https://www.interpretingwine.com/listen   Contact: hello@interpretingwine.com   Podcast: https://www.interpretingwine.com/listen Facebook: https://www.interpretingwine.com/facebook Instagram: https://www.interpretingwine.com/instagram Twitter: https://www.interpretingwine.com/twitter TikTok: https://www.interpretingwine.com/TikTok  

Jessa made a joke on twitter saying that she wanted to write a book called “Heterosexuality is a Fucking Nightmare.” She received an e-mail from another user intrigued by the idea, Indiana Seresin, encouraging her to write the book. They began corresponding on the topic, discussing things like desire, love, sociology, consent, personal stories of heartbreak and sexual regret. Their paths crossed in Berlin earlier this summer and Jessa invited Indiana onto Public Intellectual to make some of their private conversations public. Together, Jessa and Indiana discuss their thoughts on why heterosexuality is a fucking nightmare and talk about the expectations of gender conformity, love, and marriage in today's society.

Tamra origin story 2018 Dry riesling barrel sample (Raupo vineyard)Natural wine Looking ahead   Contact details   www.seresin.co.nz   www.facebook.com/seresin   www.instagram.com/seresinestate   www.twitter.com/seresinestate   Meet Tamra: www.seresin.co.nz/blogs/field-notes/meet-our-winemaker-tamra-kelly-Washington | Seresin Estate Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Tamra Kelly-Washington | Seresin Estate Date interviewed: 24 September 2018   Contact: hello@interpretingwine.com www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Today's episode is a re-release of one of our favorite episodes: "Heterosexuality is a F**king Nightmare" (w/ Indiana Seresin) from August 10, 2017. ---Jessa made a joke on twitter saying that she wanted to write a book called Heterosexuality is a Fucking Nightmare. She received an e-mail from another user intrigued by the idea, Indiana Seresin, encouraging her to write the book. They began corresponding on the topic, discussing things like desire, love, sociology, consent, personal stories of heartbreak and sexual regret. Their paths crossed in Berlin earlier this summer and Jessa invited Indiana onto Public Intellectual to make some of their private conversations public. Together, Jessa and Indiana discuss their thoughts on why heterosexuality is a fucking nightmare and talk about the expectations of gender conformity, love, and marriage in todays society.---SUBSCRIBE to the #PublicIntellectual #Patreon page to access BONUS CONTENT, EARLY EPISODE RELEASES, SHOW NOTES, MERCH and more: www.Patreon.com/PublicIntellectualPLEASE SUBSCRIBE AND RATE US on Apple Podcasts, Google Play, Stitcher, or wherever you get your podcasts.PUBLIC INTELLECTUAL IS A FOREVER DOG PODCASThttp://foreverdogproductions.com/fdpn/podcasts/public-intellectual/

Jessa invites writer Indiana Seresin back onto the show as the first repeat guest to discuss the TV adaptation of Margaret Atwoods dystopian novel, The Handmaids Tale, hyperbole in Trumps America, and why this particular story is having such an effect on our culture.SUBSCRIBE to the #PublicIntellectual #Patreon page to access bonus content, merch, and more:https://www.patreon.com/publicintellectualPLEASE SUBSCRIBE AND RATE US on Apple Podcasts, Google Play, Stitcher, or wherever you get your podcasts. PUBLIC INTELLECTUAL IS A FOREVER DOG PODCASThttp://foreverdogproductions.com/fdpn/podcasts/public-intellectual/

Jessa made a joke on twitter saying that she wanted to write a book called Heterosexuality is a Fucking Nightmare. She received an e-mail from another user intrigued by the idea, Indiana Seresin, encouraging her to write the book. They began corresponding on the topic, discussing things like desire, love, sociology, consent, personal stories of heartbreak and sexual regret. Their paths crossed in Berlin earlier this summer and Jessa invited Indiana onto Public Intellectual to make some of their private conversations public. Together, Jessa and Indiana discuss their thoughts on why heterosexuality is a fucking nightmare and talk about the expectations of gender conformity, love, and marriage in todays society.

Winemaker at Seresin in Marlborough talks about New Zealand and Sauv Blanc

Michael Seresin, BSC, connects with AC via Skype to revisit his work on Alan Parker’s Angel Heart, a dark, atmospheric thriller that has gained iconic status in cinematography circles since its theatrical release in 1987. Sharing several anecdotes about the shoot, Seresin reveals how an early wardrobe test for lead actor Mickey Rourke became one of the film’s signature images, how he captured one of Robert De Niro’s most memorable scenes, and how he approached the infamous, blood-drenched sex scene that leads to the story’s denouement.

Michael Seresin, BSC, connects with AC via Skype to revisit his work on Alan Parker’s Angel Heart, a dark, atmospheric thriller that has gained iconic status in cinematography circles since its theatrical release in 1987. Sharing several anecdotes about the shoot, Seresin reveals how an early wardrobe test for lead actor Mickey Rourke became one of the film’s signature images, how he captured one of Robert De Niro’s most memorable scenes, and how he approached the infamous, blood-drenched sex scene that leads to the story’s denouement.

Director of photography Michael Seresin, BSC, discusses the new film Dawn of the Planet of the Apes, detailing how he and director Matt Reeves strove to bring “a film aesthetic” to the native 3-D digital production. Among the topics Seresin covers are the challenges presented by the short prep, why he chose to use Leica lenses, his collaboration with the seasoned visual-effects crew from Weta, and how he matched disparate light in Vancouver and New Orleans.

Director of photography Michael Seresin, BSC, discusses the new film Dawn of the Planet of the Apes, detailing how he and director Matt Reeves strove to bring “a film aesthetic” to the native 3-D digital production. Among the topics Seresin covers are the challenges presented by the short prep, why he chose to use Leica lenses, his collaboration with the seasoned visual-effects crew from Weta, and how he matched disparate light in Vancouver and New Orleans.

Pain and Gain cinematographer Ben Seresin, ASC, BSC discusses working with director Michael Bay — they often shot 60-90 setups a day and used over 20 different cameras for various effects.

Pain and Gain cinematographer Ben Seresin, ASC, BSC discusses working with director Michael Bay — they often shot 60-90 setups a day and used over 20 different cameras for various effects.