Podcasts about Sommelier

Why might a symphony night pair just as well with your wine as a heavy metal ballad? What is “sonic seasoning” and how can music impact the way we experience the taste of wine? How are sensory experiences like music, taste, and atmosphere all connected? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Lin, a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What did Susan's grandfather teach her about fine beverages and hospitality? How did playing piano in hotels as a child shape Susan's perspective on the holistic nature of our sensory experiences? Is there a connection between Susan's backgrounds in tech, music, and wine? When did Susan decide she wanted to dive deeper into the intersection between music and wine? What makes a wine "musical"? How do cross-modal correspondences impact wine tasting? Why was Brut Non-Vintage Champagne Susan's choice for her research paper? What is "sonic seasoning" in the context of wine and music? What was Susan's most memorable wine and music pairing event? What might surprise you about the intersection between classical music and heavy metal? How did Susan set up her experiment to observe how music affected participants' perceptions of the wine they were tasting?   Key Takeaways Susan says she was always encouraging a Bach goth night at the symphony to bring people together. I like to say, whether my Brahms is your Metallica or vice versa, music can make such a difference in what you're feeling. Hence, if you got a glass of wine, what you're tasting in that glass, right? I've actually done a few experiments with heavy metal. People feel a lot of things, and there are ballads in metal. It's not just your typical really assertive sound all the time. It can be really soulful too and I noticed a lot of use of medieval melodies and folk songs in the ballads that are really nice. So not too far of a distance between Brahms and Metallica in that sense. Susan explains that if you're listening to something that might add a little bit of pizzazz here or there to your wine, like seasoning can do. It's more of a fun term, not a scientific term. All classical composers experienced all the emotions and all the feelings that we all do and it comes through in their music. Maybe they can be feeling joyful or melancholy or longing or frustrated or upset, and everything in between. So the nature of the seasoning is that it can run in many, many different ways. Susan observed during her performances how moods of the guests changed depending on what she played. Everything in the sensory world, all of our experiences, are really taken in holistically, right? It's not like, oh, we're just listening to this one thing and that's isolated. Oh, and we're tasting this one thing, we're smelling this one thing, and we're seeing something. It's all together. I knew that it was something special, and knew that it was something that I wanted to learn more about, or just somehow be a part of. And playing the piano in those situations actually was a great way for me to be a part of it.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology.         To learn more, visit https://www.nataliemaclean.com/346. Susan's MW research paper ‘Influences of Classical Music on the Sensory Perception of a Brut Non-Vintage Champagne' and subsequent work on the interaction of music and wine have been featured in Decanter, Food & Wine, GuildSomm, and others. Each of Susan's creations is rooted in academic research and inspired by a deep respect for the essence of wine and music.

Livermore provides a phenomenal opportunity to experience wine. Ron, Janice, Marie, Tim, Chrysanne, John, Nancy, Doug, Tracey and Andrea met in Livermore over 25 years ago and started Arroyo Cellars in 2018. We welcome you to come by and experience our stellar wines in an urban setting along Livermore's Vasco Row. An arroyo is a habitat that evolves over time and provides relief from the elements, food and drink for its inhabitants, and a place to relax, mingle, and co-exist with other species.  So too is Arroyo Cellars.  It has evolved over twenty years of friendship.  It provides us relief from our everyday jobs, food and wine (the necessities of life), and a place for family and friends to enjoy each other's company.

 "Heeft u nog van die Belgische cava?" Wijnmakers van kwaliteitsvolle bubbels uit België huiveren bij die uitspraak, al krijgen ze die geregeld te horen. Iedereen kent champagne, prosecco of cava, maar bubbels uit eigen land zijn nog vaak onbekend. Belgische mousserende wijnen van de Westhoek tot in Luik hebben nochtans meer met elkaar gemeen dan dat ze van elkaar verschillen. Daarom verenigen de wijnmakers zich sinds mei 2025 onder de nieuwe naam BelBul. Het is tegelijk een keurmerk met regels voor producenten én voor consumenten geeft het een duidelijke smoel aan onze Belgische schuimwijnen.  Ik spreek er in deze Wijncast over met de geestelijke vader van de BelBul: Wouter Bogaert. Hij is wijnmaker en producent van kwaliteitsvolle mousserende Belgische wijn in Wijngaard Het Verhaal in het Oost-Vlaamse Lemberge. Tijdens dat geanimeerde gesprek met Wouter, aan het zwembad van de statige Villa Empain in Ukkel, verscheen ook Gido Van Imschoot voor mijn microfoon. Hij is al jaren de drijvende kracht achter de wedstrijd de Beste Belgische Wijn van de Vereniging Vlaamse Sommeliers. Benieuwd naar wat hij denkt? Luister mee! Voor meer details en foto's surf je naar wijncast.com Ik mocht over dit onderwerp trouwens ook opdraven in De Tafel van Gert op Play4. Die aflevering kan je hier herbekijken.

In this episode, we sit down with Melissa Winkler, a certified Level 2 Sommelier and owner of Winkler & Samuels, a boutique wine and spirits shop offering curated wine classes, a premium wine storage facility, and a passion-driven approach to wine education.  Melissa takes us on a journey from her unexpected start in the wine industry—beginning as a nanny, to discovering her passion at Le Cordon Bleu in Paris, and finally building a thriving wine business in Buffalo, NY.   Episode Highlights:  The challenges of becoming a sommelier and the rigorous certification process  The pain points of starting and managing a niche winebusiness  The importance of terroir, how to truly taste wine, and why there's no wrong way to enjoy it  How Winkler & Samuels differentiates itself by curating unique, small-batch wines  The behind-the-scenes reality of running a business with a spouse and balancing work-life demands Tips for choosing better quality wines, avoiding headaches, and understanding the difference between Champagne & Prosecco   Want to take your wine knowledge to the next level?  Join Winkler & Samuels' Wine Club for hand-selected bottles, expert pairing recommendations, and a one-of-a-kind experience delivered to your door!   Find Melissa and Winkler & Samuels:  Visit the Store:  500 Seneca St, Buffalo, NY  Website & Wine Club Info: https://winklerandsamuels.com/  Follow on Instagram: https://www.instagram.com/winklerandsamuelswine/  Book a Wine Class: https://winklerandsamuels.com/collections/wine-class   Visit StaffBuffalo Website: https://staffbuffalo.com/   Subscribe & Follow Pain Points Podcast for more expert insights into entrepreneurship, business challenges, and industry deep dives! 

Rosé aus Blaufränkisch? Und das aus Rheinhessen?! Im Speedtasting kommt der Blushing Hills Rosé Prestige von Weingut St. Antony ins Glas. Er stammt aus der Toplage Roter Hang in Nierstein. Geschmacksprofil:

Road bowling alive and well around Drogheda, craft butcher Hugh Maguire is BBQ ready and young Patrick Gaughran up for Meath's All Ireland football semi-final. Sommelier and Dundalk Food & Drink Society founder Sarah Jane Carville is so passionate for what she has inspired and David Sheehan looked ahead to a big weekend in sport giving Meath the nod to beat Donegal! Hosted on Acast. See acast.com/privacy for more information.

Régis HARDOUIN-FINEZ, issu d'une double formation œnologie et grande école de commerce, après une brève carrière dans le marketing agroalimentaire, il est devenu Chef Sommelier pour une compagnie de croisière américaine. Depuis le 2006 il organise des cours de dégustation. Fondateur de la société Le Vin Partagé, il intervient comme consultant au service d'entreprises ainsi que de grands domaines viticoles. Il est également consultant pour le Figaro Club Vin.Thomas alias Toto du compte @salade_toto_oignon, il est auteur de « Salade, Tomate, Oignon » (Solar, 2024).Daniela MARTINS, comédienne et co-autrice au théâtre, elle est une maman influenceuse, auteure du livre « Être mère, c'est que du bonheur... ou pas ! » (Solar, 2022).Céline DE SOUSA, chef de cuisine, cheffe privée, spécialisée dans l'alimentation pour bébé et la diversification alimentaireDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

What turns a wine country visit into an incredibly memorable experience? What are the hidden perks of off-peak wine travel? How has digital media transformed the way people plan wine travel? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world's most prestigious wine magazine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast.  I'll choose two people randomly from those who contact me.   Highlights What don't many wine lovers realize about the wine-making history of the country of Georgia? How important is authentic cultural immersion to wine travel? Can wine tourism help preserve cultural heritage in regions recovering from political strife? What's the association between wineries and wildlife? How and why are many wineries now catering to families? What was Amy's approach to balancing practical with sharing the romance of the locations in The Ultimate Wine Lover's Travel Guide? What would Amy include in her perfect wine day itinerary? How has COVID-19 impacted wine travel? What are the advantages of travelling to wine regions outside of the peak seasons? Is environmental consciousness changing wine tourism? How has digital media transformed wine travel writing? Has the rise of influencers changed the wine industry? What would Amy add to a new edition of the book? What should you be asking about wine travel? How does Amy want readers to feel after reading The Ultimate Wine Lover's Travel Guide? Which famous figures would Amy want to be able to share a bottle of wine with?   Key Takeaways What turns a wine country visit into an incredibly memorable experience? Amy advises to mix it up a bit and not cram too much into the day, because then that becomes too stressful. Probably a bit of planning will help to make it a perfect day. Often you need to book in advance. So maybe just two winery visits, one in the morning, one in the afternoon. Go somewhere for lunch where you can sit outside and just enjoy the beautiful views, get some fresh air. You might be able to hire a bicycle or go for a hike around the vineyards. See a beautiful village that has some nice culture, or architectural churches. What are the hidden perks of off-peak wine travel? Amy says the main thing is that the winemaker might have more time to spend with you. There must be certain times of the year that are really busy, not only in terms of tourists, but in terms of the winemaking. Also you have a higher chance of just being able to get into some of the most sought-after wineries. There might be some wineries that are just fully booked for ages. How has digital media transformed the way people plan wine travel? Amy observes that on social media, you can watch videos and reels of place which inspires people to do more research. So they might be sparked off by something they see on TikTok or Facebook or Instagram, and then they might go to Decanter.com, and read the whole article. So it's all complementary.   About Amy Wislocki Amy has more than 30 years' experience in publishing, and worked at a senior level for leading companies in the consumer, business-to-business and contract publishing arenas, before joining Decanter in October 2000 as Magazine Editor. As well as overseeing content planning and production for the print offering, she has also been involved in developing digital channels, Decanter.com and Decanter Premium.         To learn more, visit https://www.nataliemaclean.com/345.

Send us a textJoining me on today's episode of The English Wine Diaries is Sam Weatherill, wine director at etch. by Steven Edwards, an award-winning restaurant based in Hove, East Sussex founded by 2013 Master Chef the Professionals winner, Steven Edwards. Since the restaurant opened in 2017, etch has gained a cult following and global reputation for its wine offering – particularly that made in Great Britain; it is said to have the second largest selection of English sparkling wine in the country, after 67 Pall Mall. Born and raised in Brighton, Sam, who goes by the moniker Sassy Sommelier and runs the monthly pop-up wine tasting event Zest Wine Club in his home city, came into the wine trade late on, after studying economics and subsequently completing a MA in Corruption and Governance. He now holds the WSET Level 4 Diploma in Wine, is a certified Sommelier by the Court of Master Sommeliers and an ambassador for the British Wine WSET Diploma.  During his time at etch, the restaurant has won Star List's Contemporary Wine List of the Year in 2023 as well as Best Medium Sized wine list in 2024 and, while Sam has ranked number 19 in the Sommelier Edit Top 100 and, at this year's London Wine Fair, claimed the prestigious Wine Buyer On-Trade Single Venue Wine Buyer Award. We talk about unusual food and wine pairings, the top sellers at etch and what the UK is doing that's a little bit different to elsewhere in the world when it comes to wine. Follow Sam @sassysommelier on Instagram, check out @zestwineclub for news on his latest tastings and visit etchfood.co.uk to see the latest tasting menu and book a table. With thanks to series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to open an account and see their award-winning range of English wine and bottles from around the globe that have exceptional stories to tell.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at englishwinediaries.com.

E' successo tutto in pochi attimi: un forte boato e poi il tetto che crolla. E' accaduto la scorsa notte a Terracina, intorno alle 23, quando all'interno del locale dove si è verificato il crollo, c'erano ancora dei clienti.

Föstudagur í Popplandi. Póstkort frá Jónasi Björgvinssyni með laginu Lífsins bók. Sérstakur gestasnúður í síðasta klukkutíma er DJ Sommelier, Ólafur Örn Ólafsson, veitingamaður. Emmsjé Gauti - Taka mig í gegn. MADONNA - La Isla Bonita. Of Monsters and Men - Television Love. ALBATROSS - Ég ætla að skemmta mér. HALLDÓR GUNNAR & FJALLABRÆÐUR - Hey. M83 - Midnight City. Ásdís - Pick Up. GERRY & THE PACEMAKERS - You'll Never Walk Alone. SALVADOR SOBRAL - Amar Pelos Dois (Eurovision 2017 - Portúgal). THE EMOTIONS - Best Of My Love. Una Torfadóttir, Elín Hall - Bankastræti. GARY NUMAN - Cars. NEI - Kemur ekki. HILDUR VALA - Betri Tíð. SPILVERK ÞJÓÐANNA - Icelandic Cowboy. DON MCLEAN - American Pie (Long Version). Dr. Gunni - Aumingi með Bónuspoka. Royel Otis - Moody. Teitur Magnússon Tónlistarmaður - Bros. FM Belfast - Underwear. Cyrus, Miley - Party in the U.S.A.. Carpenter, Sabrina - Manchild. Gosi - Árabátur. METRONOMY - The Look. Jónas Björgvinsson - Lífsins bók. FLORENCE AND THE MACHINE - You've Got The Love. Herra Hnetusmjör - Elli Egils. NORAH JONES - Come Away with Me. ÞÚ OG ÉG - Í Reykjavíkurborg. CMAT - Running/Planning. Stereolab - Aerial Troubles. Wet Leg - Catch These Fists. SIGURÐUR GUÐMUNDSSON & MEMFISMAFÍAN - Síðasti móhítóinn. NANCY SINATRA & LEE HAZLEWOOD - Summer Wine. PRINS PÓLÓ - Niðri á strönd (Remix by Jack Schidt &Sexy Lazer). Moses Hightower - Stundum. Ross, Diana - Love Hangover. SÍSÍ EY - Ain't Got Nobody. ROBYN - Dancing On My Own. SYKUR - Reykjavík.

Why does wine taste different when you've stood in the vineyard it came from? What's one myth about wine travel that Amy dispels? With Gen Z drinking less wine, how does a 50-year-old wine magazine stay relevant without alienating longtime readers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world's most prestigious wine magazine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me.   Highlights What was it like to join Decanter magazine as a 27-year-old magazine editor? How did Amy establish her credibility as a young editor? What exciting incident marked one of her press trips to Chile? Which aspects of wine writing are often misunderstood or undervalued? How does Decanter balance engaging Gen Z readers without alienating their long-term readers? Why has Decanter started reviewing low-alcohol wines? What's made Amy stay at Decanter for 25 years> What's one myth about wine travel that Amy hopes this book dispels? Why is the experience of tasting wine at the vineyard where it's made so powerful? What are some of Amy's favourite essays in Why did Amy include South Carolina, which has no vineyards, in her wine travel book?   Key Takeaways As Amy observes, anybody who's visited a vineyard will understand that there's no substitute. You will have a different relationship with that wine for the rest of your life. The lucky thing is that wine growing areas are often the most beautiful areas of the world. You can see what type of soil it is like. The climate might be very near to the ocean, with the cooling breezes. So that side of it will really give you a better understanding of why that wine tastes like it does. You see the age of the vines. Also meeting the people behind the wine. It could be a small, family-owned winery, hearing the stories associated with the wine. Drinking them with the food of the place and in that environment, it's an irreplaceable experience. Amy says the main thing is that it has to be an elitist thing, because I suppose wine in general has the elitist kind of associations. And I think it's just getting across that, you don't have to have tons of money and only drink the world's finest wines to enjoy wine travel. It's just becoming much more accessible to everyone, and in so many more regions and countries than it was. Amy explains that it's many things: recognizing moderation as a trend. It's a tricky one to get right, and you don't want to be preaching to people. You don't want people who think I'm buying a wine magazine because I love wine. I don't want to be made to feel guilty for drinking wine. This is my refuge. But it's not about that. It's about recognizing a trend that even among wine lovers, people are trying to kind of think about how and when and where, where they're drinking, how much they're drinking. Obviously, there are some things that Gen Z will want to read about that our more traditional conservative readers might not all be so bothered about, like natural wines. It's all a balance, isn't it? And trying to give something to everybody.   About Amy Wislocki Amy has more than 30 years' experience in publishing, and worked at a senior level for leading companies in the consumer, business-to-business and contract publishing arenas, before joining Decanter in October 2000 as Magazine Editor. As well as overseeing content planning and production for the print offering, she has also been involved in developing digital channels, Decanter.com and Decanter Premium.         To learn more, visit https://www.nataliemaclean.com/344.

We welcome Lucas Reynaud-Paligot, Head of Wine at Hélène Darroze at the Connaught Hotel, to The Premier Cru!In 2021, Hélène Darroze at the Connaught was awarded a third Michelin Star, placing the restaurant at the top of the culinary table. It goes without saying that the food and service is therefore impeccable, but Lucas has made sure that the wine list is no supporting act! There is simply no iconic fine wine that has not been opened at the restaurant, which offers customers 5 different wine flights to pair with the tasting menu. Given Lucas has tasted almost any fine wine you could dream of, we spent much of the episode getting his recommendations from the most important fine wine regions around the world. Whether you are interested in Barolo or Burgundy, this episode has a recommendation for you, as we also introduce you to the restaurant.Let us know whether you enjoyed the episode in the comments and your favourite fine wine!If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

Christoph Raffelt ist in Sachen Wein ein Unikat. Keiner beschreibt Weine so kenntnisreich, anschaulich und zugleich präzise wie er. Früh hatte der Wein-Autodidakt dabei das Glück in seinem Onkel, der ausgezeichnete Weine in seinem Bioladen führt, einen familiären Mentor seiner Leidenschaft zu finden. Er schreibt seit 2007 über Wein. Damals erst einmal mit einem Blog angefangen, der Titel „Orginalverkorkt“ basiert auf dem Sketch „Vertreterbesuch“ von Loriot. Die professionelle Beschäftigung über und mit Wein zu schreiben, folgte bald. Mittlerweile gibt er Masterclasses, organisiert Fortbildungen und Veranstaltungen zum Thema Wein und Kulinarik. Sprache ist für ihn wie Wein, ein sehr sinnliches Element. Von Hause aus Grafikdesigner, merkt er schnell, dass Sprache die Form bietet, um die sinnlichen Eindrücke des Weins zum Ausdruck zu bringen. Bis auf die wenigen Ausnahmen, in denen ein Wein ihn sprachlos werden lässt, da seine aromatische Fülle eben nicht wirklich in Worte zu fassen ist. https://www.youtube.com/watch?v=T-qbevL8c8I&t=372s Mit ihm sprechen wir über Weine, Naturweine, Wein am Sonntag und Fermentation als Schlüssel zu alkoholfreien Getränken mit aromatischer Finesse.

Vom traditionsreichen Weingut Regaleali kommt die Weißwein-Cuvée "Il Segreto dei Conti". Zitrus, Apfel, Blüten und Mandel erzeugen ein sanftes Mundgefühl. Aber überzeugt das auch?

In Episode 44 of Alcohol-Free Radio, we're joined by Jillian Fontana, a certified sommelier and the founder of Mod Elixirs - a non-alcoholic beverage line rooted in elegance, complexity, and wellbeing.Jillian built her career as a wine director and events curator in the fine dining world before stepping into alcohol-free living to support her health and clarity. Now, with Mod Elixirs, she invites us to rethink drinking as a sensory, healing ritual not a default behavior.We dive into:

What makes old Malbec vines planted in the 1920s so rare and valuable today? Why would a Canadian winemaker head to Mendoza, Argentina, to start a winery? What's one of the biggest challenges holding back Canadian wine and how can consumers change that? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ann Sperling & Peter Gamble. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What makes Devotion different from other On Seven wines? What inspired Peter to look beyond Canada to Argentina for winemaking? How did he decide on the particular vineyard to purchase? What is massal selection in viticulture? How did Versado end up with such old vines, and how does this show up in the wine? Are there aspects of Malbec that are similar to Pinot? How have Ann and Peter revitalized the Leily Winery? What are the differences and similarities between Leily and On Seven Chardonnays? What would Ann and Peter like their legacies to be in the Canadian wine industry? What are the greatest threats to the Canadian wine industry? Which three figures in the wine industry would Peter invite to a dream dinner party?   Key Takeaways In the 1905 to 1925 period in Argentina, winemakers at the time planted the greatest genetic diversity amongst the Malbec vines, because they were still learning about it. Their Versado vineyard reflects that time when genetic diversity was appreciated. We visited a lot of wine regions in the world for the meetings, both fun and a necessity, and one of them was Mendoza and loved the climate - a really interesting climate from the point of view of creating flavors and grapes, and really liked the lifestyle as well. We essentially decided it'd be interesting to do something small there that also gives us a second harvest during New Year's. So we can practice twice as often. That was the driver, the potential quality there. They've been talking about this for probably the 40 years that they've been making wine and and they want to figure out how to have lasting consumer engagement. They have a lot of devoted buyers, but they also know kind of the monopoly culture is that, well, if the wine you were looking for today isn't on the shelf, you can buy something else. Promoting the message of buying directly from the wineries, and if you want to try that wine that's made in Nova Scotia or BC, that you actually can order it and have it shipped to your home province. Those interprovincial trade barriers aren't real. There's lots of wine shipping that's taking place already. Just get on your computer like you do with so many other products that you buy and buy online.   About Ann Sperling & Peter Gamble Often referred to as the “power couple” of the Canadian wine industry, Peter Gamble and Ann Sperling have long pursued the pinnacles of wine quality in Canadian vineyards and wineries. Following her upbringing on her family's Okanagan Valley vineyard, Ann turned to the soil for the character and complexity of her wines. Acknowledged as a Canadian pioneer of organic and biodynamic viticulture, ‘terroir' was at the centre of her philosophy and she is renowned for her head winemaking roles at Malivoire, Southbrook, and Sperling Vineyards. Peter, a lifetime wine industry professional, has worked alongside Canada's most passionate winemakers to achieve greater heights with our finest appellation wines. Since 2000, Peter has provided expertise in ultra-premium winemaking operations, including: Stratus, Ravine, Benjamin Bridge and Lightfoot & Wolfville. With the purchase of a top-flight ancient Malbec planting in Mendoza, Argentina, in 2008, Ann and Peter broadened their winemaking activities, but Niagara remains their cherished home base. Current focus is on these Niagara projects: On Seven, Lailey and Stonebridge Vineyards and Dobbin Estate.         To learn more, visit https://www.nataliemaclean.com/343.

La Grande Année, Maison BollingerJe suis très heureux de vous retrouver pour ce format dédié aux vins d'émotion. Aujourd'hui, honneur à la cuvée La Grande Année de Bollinger. Pourquoi celle-ci en particulier me direz-vous ? Ce qui a mis le feu à mes papilles et mon cerveau, c'est une dégustation exceptionnelle organisée en février dernier à Wine Paris. Les millésimes 2015, 2005, 1999, 1989 et 1983 en jéroboam en provenance directe des caves de la maison Bollinger. Excusez du peu. Sous la houlette de Denis Bunner, chef de cave de Bollinger, et d'Alexis Goujard, journaliste à la Revue du Vin de France, le moment fut magique. Il n'en fallait pas plus pour me convaincre que cette cuvée avait toute sa place dans ce format spécial vin mythique. Pour commencer, juste à la sortie de la dégustation, j'ai eu le plaisir de discuter avec Laura Brousset de la maison Recaredo en Espagne. Je me suis ensuite entretenu avec dans l'ordre Alexis Goujard, David Biraud (directeur de la Kedge Wine School et ancien Chef Sommelier du Mandarin Oriental), Denis Bunner et enfin Andréa, fine organisatrice des dîners effervescents que vous pouvez retrouver sous le pseudo @andee_a_table sur instagram.Régalez-vous !Réalisation : Romain BeckerPost-production : Emmanuel NappeyMusique originale : Emmanuel DoréGraphismes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Send us a textThis week on The Less Stressed Life Podcast, I'm joined by estate attorney and certified performance coach Ali Goff, who's not only brilliant but also shows up to legal talks in a T-shirt that says “Future Dead Person.” So you know we're going to have fun while talking about something that usually feels… well, kind of morbid.In this honest and surprisingly juicy convo, we're digging into trusts, wills, and the documents every adult needs—but most avoid until it's too late. I brought Ali on the show (and to our upcoming retreat in Salt Lake City

What were the key challenges and breakthroughs that shaped the BC and Ontario wine industries in the 1980s and 90s? What makes or breaks a new wine project, and why is finding the right vineyard often the most time-consuming step? What made Peter believe that Niagara-on-the-Lake could produce exceptional Chardonnay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ann Sperling & Peter Gamble. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Ann's best memory from growing up on the farm? When did Ann and Peter know that they wanted to work in the wine industry? How did Ann and Peter meet? What was the first bottle of wine Ann and Peter shared? How do Ann and Peter navigate their interwoven personal and professional lives? How do they negotiate professional disagreements, and who chooses the wine for dinner? What were the major challenges and opportunities in the BC and Ontario wine industry in the 1980s and 90s? In the early days, how did Peter envision the future of Ontario wines? What are some of the reasons certain vintages almost didn't make it into the bottle? What do you look for when considering a new project? What makes Ann and Peter different from the stereotypical flying winemakers? What were the signs that Niagara-on-the-Lake could produce exceptional Chardonnay? How has working on a small, focused vineyard impacted Ann and Peter's winemaking choices? Why must you suffer to make top-notch wines?   Key Takeaways It was in the early 80s in BC and maybe slightly before that in Ontario, that estate wineries became a thing. Prior to that, that meant there were a few really large wineries, not really making estate or single vineyards. Vineyards were a source of bulk wine for the most part. The hunt for the vineyard became a very important one. We looked at over 230 vineyards before we found one. I think everyone there was on the verge of giving up on this, thinking “Well, they're not really going to buy anything.” Because we'd get it to a certain stage, then we do soil analysis, and we weren't quite happy, or we talked to people who had made wine from the vineyard or something would come up, and we just wouldn't quite be where we wanted to be with the quality of the vineyard. I often work on the basis of paradigms, where I'll take a look at a wine sold throughout the world and say, you know, I think this could be done really well in this area. You know what it is you might be able to accomplish within the parameters that you have - the obvious things, the terroir, the exposures to soils, the temperatures in general.   About Ann Sperling & Peter Gamble Often referred to as the “power couple” of the Canadian wine industry, Peter Gamble and Ann Sperling have long pursued the pinnacles of wine quality in Canadian vineyards and wineries. Following her upbringing on her family's Okanagan Valley vineyard, Ann turned to the soil for the character and complexity of her wines. Acknowledged as a Canadian pioneer of organic and biodynamic viticulture, ‘terroir' was at the centre of her philosophy and she is renowned for her head winemaking roles at Malivoire, Southbrook, and Sperling Vineyards. Peter, a lifetime wine industry professional, has worked alongside Canada's most passionate winemakers to achieve greater heights with our finest appellation wines. Since 2000, Peter has provided expertise in ultra-premium winemaking operations, including: Stratus, Ravine, Benjamin Bridge and Lightfoot & Wolfville. With the purchase of a top-flight ancient Malbec planting in Mendoza, Argentina, in 2008, Ann and Peter broadened their winemaking activities, but Niagara remains their cherished home base. Current focus is on these Niagara projects: On Seven, Lailey and Stonebridge Vineyards and Dobbin Estate.         To learn more, visit https://www.nataliemaclean.com/342.

For some summer lunch inspiration and wine pairings, Kieran is joined by Anthony, Head Chef and Jason, Sommelier at Wexford's Green Acres restaurant, where the show is broadcasting from today!

On this episode, Joanna Roche of the Maria Mitchell Association speaks with Darren Humphreys, founder of Travel Sommelier, about the art of crafting personalized luxury travel experiences and their shared commitment to sustainability and education. They discuss Darren's journey from Wall Street to curating immersive global adventures focused on wine, wildlife, wellness, and conservation. The conversation also highlights a new partnership between Travel Sommelier and the Maria Mitchell Association, designed to inspire deeper connections to science, nature, and culture through thoughtfully designed travel experiences. To learn more about Travel Sommelier visit https://www.travelsommelier.com/. To learn more about the Maria Mitchell Association visit https://www.mariamitchell.org/.

Is a $400 wine really ten times better than a $40 one? Does the right glass really improve your wine and is it worth it when the size makes you look ridiculous? Why do wine labels matter and should the label's look be part of every wine review? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Charles Jennings and Paul Keers, co-authors of the hilarious book I Bought It So I'll Drink It. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of their terrific book,, I Bought It So I'll Drink It. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! You can find the wines we discussed here.   Highlights Why do we feel guilty about window shopping when it comes to wine? What's the worst wine gadget or gimmick Paul and Charles have encountered? How did a 1947 Sauterne create a bond between Paul and a French wine seller? What was their most triumphant wine deal discovery? Are there elements that expensive wine delivers, that bargain wines can't? Why are Charles and Paul suspicious of mixed cases of wine? Has the quality and perception of box wines changed? What's the strangest vessel Paul and Charles have drunk wine from? What was it like drinking wine at 10 Downing Street and Lambeth Palace? What was Queen Victoria's tipple like? Why does Charles love drinking on his own? Which current wine trends will we look back on as ridiculous? Which wines would Charles and Paul now pair with their favourite childhood foods? Who would Paul and Charles love to share a bottle of wine with? Why should wine critics write about wine labels in their reviews?   Key Takeaways Charles and Paul believe there is a greater experience to be gained from drinking better wine, but that the return for your money plateaus quickly. If you go up from a £10 wine to a £30 wine, you will really notice the difference and have a tremendously greater experience. But then if you multiply that by 10 and go from £40 to £400, the difference in quality isn't that great. If I've got people around for dinner and I sit at the end of the table and everybody else has got normal wine glasses, I look like a complete plonker. And I'd love to sit there, “Oh, it's magnificent.” And they're going to think, what an idiot. So unfortunately, it doesn't get much use. It does enhance the taste of the Bordeaux, there's no doubt about it, but I'm so embarrassed sitting there drinking out of this thing the size of a melon that it really doesn't get much use. Charles and Paul mention wine labels because they think that they are ignored by most wine writers, and they're terribly important for two reasons. Firstly, because they're about the only marketing that most bottles of wine have, because we go into shops and that's all we can see, the labels. And second, if you're setting a table for dinner, you've invested in the table, in the dishware, the cutlery, the glasses to set up this beautiful thing. Why would you put a bottle of wine on the table - however it tastes - if it looks terrible? Wine critics should always say what the label looks like and whether it would look good on the table.   About Charles Jennings & Paul Keers Charles Jennings and Paul Keers are award-winning writers based in London, England. Charles and Paul co-authored the wine blog Sediment, described by New Statesman writer and Guardian literary critic Nick Lezard as “the finest wine blog available to humanity.” The blog became the basis for their book, I Bought It So I'll Drink It. Book-Prize-winning novelist Julian Barnes called it “The funniest wine-book I've read in a long time. Not just laugh-aloud funny but snortingly, choke-on-your-cornflakes funny – up there with Kingsley Amis and Jay McInerney.” Their book won the prestigious André Simon Award.         To learn more, visit https://www.nataliemaclean.com/341.

Tuesday starts with a bang as we hear tales of a crime that was ruled not a crime and stealing 1.3 milli in jewels through the wall. We learn that a lot of us use GPS all the time, Cass tries to help Anthony with his jury duty call, and we dive into the fancy water trend with a new Anthony scheme. We round out the show with the hose pee test and a double dose of Ill with the guy who called 911 for no sex in the champagne room, and the 132 MPH drive to a job interview. Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Host Richie Tevlin talks with Evan Blum & Cole Decker, Co-Founders of BrewedAt. BrewedAt is a Experiential Marketing Company specializing in Craft Beer & Beverage whose mission is to bridge Craft & Gen Z Market Gap.   BrewedAt: https://brewedat.com/ @brewedat @BrewedatEvents LinkedIn - BrewedAt Space Cadet: https://spacecadetbeer.com/ @SpaceCadetBeer _______________________________________ THANK YOU TO OUR SPONSOR: Zilka & Co Brewing Supplies: https://zilkaandcompany.com/elementor-1120/   Brad Adelson - Technical Expert brad@zilkaandcompany.com 818-400-7323⁠⁠ _______________________________________ EPISODE NOTES: Mentioned Breweries Space Cadet Brewing - Epi 22 - Philadelphia, PA New Trail Brewing - Epi 41 - Williamsport, PA Workhorse Brewing - King of Prussia, PA Well Crafted Beer - Epi 30 - Ambler, PA The Alchemist Brewery - Stowe, VT Hill Farmstead Brewery - Greensboro Bend, VT Human Robot - Epi 10 & 15 - Philadelphia, PA Moody Tongue Sushi - New York City, NY  Meetinghouse - Philadelphia, PA Mentioned People Liam Nielsenshultz - BrewedAt Podcast Production Manager Josh Shapiro - Epi 43 - Governor of Pennsylvania  Tom Peters - Epi 42 - Owner of Monk's Cafe Mike LaRosa - Epi 41 - Owner of New Trail Marnie Old - Epi 45 - Sommelier & Wine Author  Dave Argust - ⁠Epi 23⁠ - Sales Manager of BeerMill WC Paul George - NBA / Sixers Player Mentioned Businesses The Boozy Mutt - Epi 4 - Philadelphia Dog Bar Monk's Cafe - Epi 42 - Nationally Recognized Philly Beer Bar Pitch-a-Friend - Dating Event Series Penn Beer Sales - Beer Wholesale Distributor Not Pizza - Epi 47 - RTD Drink Beermill WC - Epi 23 - Beer Distributor  Middle Child - Philadelphia Restaurant Khyber Pass Pub - Philly Beer Bar Cafe Roasters - Philly Coffee Shop Talula's Garden - High End Restaurant  _______________________________________ What We Drank? Helmet Head Hazy IPA | 6.5% | Cashmere & Sabro Space Cadet Brewing ---------------------------------- Teacher's Pest West Coast IPA | 6.2% | Simcoe & Cascade Space Cadet Brewing ---------------------------------- Flight School Pilsner | 5.4% | Motueka & Nelson Sauvin Space Cadet Brewing ---------------------------------- _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

On this episode, I am joined by podfic narrator Ollie, also known as The Wizard Wheezes. He's the outstanding voice actor bringing all of your favorite characters to life in fics like Courage and Conviction, Meet Me in Dreamland, and currently A Hard Row to Hoe. We take a trip through fandom, chat about Hallmark Christmas movies, insomnia, being hunted by serial killers, and so much more. You can find Ollie on Spotify and Instagram. Please follow and give him five stars! Join us on Instagram, TikTok, and Bluesky! **JK Rowling created and owns the Harry Potter series. We do not own the rights to the series or any of its characters. This podcast presents diverse views and opinions, aiming to foster a fun discussion about our shared love for the Dramione fandom. Fanfiction is an entirely voluntary pursuit and is not meant to be reviewed as a published work.Please do not engage in buying or selling fanfiction. It is illegal and also assholery.Warning: This episode contains explicit adult content. Please be advised.

How does using everyday metaphors make wine writing more relatable? How has the pressure to be an expert in everything turned simple pleasures into social competition? Does buying your own wine versus getting free samples make you a better wine writer? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Charles Jennings and Paul Keers, co-authors of the hilarious book I Bought It So I'll Drink It. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of their terrific book,, I Bought It So I'll Drink It. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! You can find the wines we discussed here.   Highlights How did Charles and Paul meet? What was the first bottle of wine they shared, and how did they realize they had the same approach to bad wine? What was it like to meet legendary wine critic Oz Clarke? When did Paul and Charles discover their love for writing? What were Charles and Paul's best and worst moments in their writing careers? How did their Sediment blog create a stir with the PR people in the wine industry? Where did the title “I Bought It So I'll Drink It” come from? Did buying their own wines give them a different perspective than other wine writers who are given promotional bottles? How did the collaborative approach to writing I Bought It So I'll Drink It work? Which writers have influenced Charles and Paul's writing? Is the tension between wine snobbery and enjoyment unique to wine? What was the most pretentious wine moment Paul and Charles witnessed? How did Charles and Paul develop their distinctive vocabularies for describing wines? Which overused wine descriptors do they find cringy? What's changed about wine criticism or writing since they published their book?   Key Takeaways Charles and Paul explain that they drew their descriptions from real life. There's a tendency in wine writing to use metaphors that you wouldn't necessarily experience. I mean, I've got a cat, but I really wouldn't use the term cat's pee in describing any wine. I don't know what cat's pee actually tastes like. Whereas if I talk about wine smelling of ink, well, people know what ink smells like, and it seemed more appropriate to use ink as an analogy. The authors say that everybody has to be a bit of an expert about everything these days. It's not just a question of, “Oh, we've been to France, we've gone to Italy, we've made it to the United States,” or something like that. It's how you did it, and where you stayed, and what you did, and what tours you went on, and it's so full of itself. Then it becomes a transaction when talking with friends. As Charles and Paul think the fact that they did buy thei wine is quite fundamental to a difference between Sediment and other wine writing. They had to do the same thing, go out and buy it. Maybe that gave us a slightly different slant on wine buying and drinking as well.   About Charles Jennings & Paul Keers Charles Jennings and Paul Keers are award-winning writers based in London, England. Charles and Paul co-authored the wine blog Sediment, described by New Statesman writer and Guardian literary critic Nick Lezard as “the finest wine blog available to humanity.” The blog became the basis for their book, I Bought It So I'll Drink It. Book-Prize-winning novelist Julian Barnes called it “The funniest wine-book I've read in a long time. Not just laugh-aloud funny but snortingly, choke-on-your-cornflakes funny – up there with Kingsley Amis and Jay McInerney.” Their book won the prestigious André Simon Award.         To learn more, visit https://www.nataliemaclean.com/340.

Definiciones difíciles para ocupaciones específicas. Tan especificas que nadie sabe. Mi mecánico de confianza ECDQEMSD podcast episodio 6057 Encargado de las Ambulancias Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias del Mundo: El volcán Etna en erupción - Elecciones en Polonia - Poca participación en la urnas en México - Preguntas y respuestas - Los tiempos de Bukele - El ICE y los Migrantes - Olor virtual. Historias Desintegradas: Reparación de motocicletas - Los repuestos - Compañero de la esposa - Saludos temáticos - El premio motivador - Centro de Arcade - Buen alumno - El Krusty costeño - Concurso de dibujos - Pescando con mi padre - Temporal en el lago - Botarga intimidante - Fofao - Un puerco misterioso - Día Mundial de la Bicicleta - Día Internacional del Sommelier y más... En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!! NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !Présentation d'Estelle Touzet : Le Ritz Paris ou le Meurice, elle en connaît les caves parfaitement. Mon invitée du jour a de la bouteille, et du nez. Je suis ravi de l'accueillir pour un voyage des papilles, bonjour Estelle Touzet ! Notes et références : Le Bristol Paris L'Hôtel de Crillon, a Rosewood Hotel The Connaught Hotel à Londres Hélène Darroze - Cheffe cuisinière Restaurant Tom Aikens Le Meurice Paris Le Ritz Paris Antoine Westermann - Chef cuisinier Bernard Loiseau - Chef cuisinier L'émission à laquelle participait Estelle : "Etoiles et paniers" animée par Denis Hervier Olivier Roellinger - Chef cuisinier Michel Guérard - Chef cuisinier Alain Passard - Chef cuisinier Franck Ramage - Le professeur de sommellerie d'Estelle David Biraud - chef sommelier Mercedes Erra - Fondatrice et présidente de BETC Christine Vernay - Vigneronne Francka Holtmann - Directrice Générale du Meurice Les épisodes du Podcast cités L'épisode 1 avec Xavier Thuizat L'épisode 7 avec Olivier Cambournac Les livres Petit Ours Brun Vivre heureux avec son enfant - Dr Catherine Gueguen Ose! - Alexandre Mars Ce qui gronde - Marie Petitcuénot Votre parole vaut de l'or - Amélie Blanckaert Pour contacter Estelle Touzet : Linkedin : Estelle Touzet Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

How does biodynamic farming transform a vineyard into a thriving, interconnected ecosystem? What do wild orchids reveal about the health of a vineyard? How do France's preschool lunches help to create a nation of gourmets? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely, author of the terrific memoir Grape Expectations: A Family's Vineyard Adventure in France.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific book, Grape Adventures. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Caro's daughter's medical emergency shape her perspective on risk? Why did Caro feel like a bad mom in the early years of the winery? How has living in France influenced Caro's approach to food and wine? When did Caro realize the wine business was becoming financially viable? What are some of the most interesting aspects of biodynamics? What's the significance of wild orchids in a vineyard? Which wine would Caro pair with her favourite childhood food, marmalade on toast? Why would Caro want to share a bottle of wine with Al Gore?   Key Takeaways As Caro explains, often biodynamics is just picked on as a woo woo, but really, it's about listening to your land and being present. Biodynamics is organics, plus. It's essentially three things: It's working with plant and animal-based sprays to keep the vineyard healthy, using the biodynamic calendar to do things at the right moment. It's about listening to what's going on in the sky. We all notice the sun, but all the other bodies in the sky also have an impact. Lunatic comes from the fact that the moon does have an effect on us. The final thing is to think of your farm as a whole farm system as a living thing where everything is connected. We can't just look at the vine on its own, like a unit of production. It is a living thing, and it is a vibrant living environment. Caro says that when they bought the farm in 2005, it was conventionally farmed. They started organic farming and in 2008 the wild orchids came back. The systemic fungicides had worked their way out of the soil. Essentially, our soil health was coming back. The mycorrhizae, the fungi growing symbiotically with the roots of the vine, helps them to extend their network, to get more nutrients. However, mycorrhizae will not be there if you're using systemic fungicides. Caro loves France's respect for food and for taking time to enjoy it. There's a tradition in the country where everybody, no matter what they do, is somewhat of a gourmet and knows about food and wine. She thinks it does go back to schools with their three-course lunch when they're two and a half at preschool.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/339.

In this chat, Latasha Tavelle, owner/operator of Fermented Vines LLC, joins host Erin Kienzle to discuss her in-home wine tasting and education business. Latasha's goal is to bring a Napa-like wine experience to your home, making it enjoyable and accessible for everyone. As a sommelier, Latasha helps you explore the world of wine through tastings, education on choosing and drinking wines, food pairings, etiquette, and what makes the experience truly enjoyable. Discover topics like selecting the best wines for you, understanding champagnes, monitoring sugar content, tasting duration, and various booking locations. Ready to bring the Napa experience to your home? For more information on wine tastings and education from Fermented Vines, you can:

New York City's shameful neglect of the wines of the Finger Lakes. I was on Season 5 - Episode 6 of The Real Wine Show Watch the whole episode here. https://youtu.be/48ZhIJCwXwE?si=0wtsE6xLztwYmP4Y  https://www.therealwineshow.com  *** FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com  Instagram: https://www.instagram.com/austinbeeman/   TikTok: https://www.tiktok.com/@austincbeeman 

In S5Ep5 of the PRP, Adam prattles with blossoming long distance runners, local food & agriculture champions, community cultivators and proud park-hopping pals Meg Goldwyn & Laura Matney, who have been preparing for the Glass City Half Marathon on Sunday April 27th, 2025. Tap in to learn how two remarkable human beings are leveraging their passion for fresh produce & funky vibes to build a healthier, more connected Ann Arbor. Meg—Argus Café Store Manager and certified dog mom of the decade is newer to the sport but fully aboard the endorphin express. Laura, General Manager at Argus Farm Stop and lifelong endurance adventurer with a flair for fungi, brings years of grit and community organizing insight to the convo. The squad unpacks how Argus Farm Stop's unique model supports local farmers, feeds neighbors, and keeps the lights on (literally) in a way that blends business, service, and sustainability into one delicious, community-enhancing mission. But it's not just about the veggies—it's about the vision. At the heart of it all is a guiding question: “How does what we do every day serve the local food economy?”Things get vulnerable when the duo deep dives on the power of shared knowledge—how pulling back the curtain on their systems, lessons, and even missteps can spark change across the local & national food landscape. Whether it's telling tales at a farm stop conference, spreading the gospel of pawpaws, or dropping hot tips on turning smoothies into waffles (yes, that's a thing), Meg & Laura live to connect dots and people alike. From park bagging all 162 green spaces in Ann Arbor to gap-trail biking and glacial terrain escapades, this lovely duo reminds us that movement and nourishment go hand in hand—and that the spiritual symbiosis of running, food, and community might just be the perfect fuel to keep us joyful, curious, and snack-happy as we traverse through this wild ride called life.What's in tarnation is an L3C? Laminated life mantras? Sommelier say whaaa?? WTF is a wild ramp?! Volun-told you so? Old socks, banana relatives & Shaq gummies oh my!This and more in this nourishing, laughter-filled, and deeply mission-driven episode of the PRP.Sponsors⁠⁠⁠⁠Up & Running Performance⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ann Arbor Running Company⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Recorded Friday April 25th @ 9:00AM EST

In this week's edition of the Flavors of Northwest Arkansas podcast we're taking a bit of a left turn as we're heading out to the Rogers Farmer's Market where we had a bit of a roundtable, and we'll get to that, BUT FIRST??? (*FOOD NEWS*) Pesto's By Lance closed yesterday. We'll hear from Lance. Both Renzo's locations also close, but it might just be temporary Taqueria Lucha opened on Dickson Street last week The Apartment 7 Bar has opened in the space formerly known as WineU on 15th Street across the street from Baum-Walker Stadium in Fayetteville. There is now a Rudy's BBQ in Fayetteville Local Ice Cream is joining he Brick City Shops at Evelyn Hills Mermaids in Rogers is opening soon. VERY soon. France's top Sommelier will be in Springdale at the end of the month! A local bartender competes against the top 30 in the nation We'll hear about the new restaurant & bar at the New AC Hotel in Bentonville The Bentonville Brewing Company turns 10! Of course, we're in Farmer's Market Season here, and it's a serious time of year for those that run them, and those that have booths. The Rogers Farmer's Market got displaced by the tornado last year, but they've come back strong. Owner/operator Grant Wise took it over last year from his mother, carrying on the family tradition. But with that came new ideas, new marketing AND a new location – a very different one that's paying off early... We hear from Grant, and two local vendors that basically plan their whole week around people “shoppin the shade.” If you don't know what that means, you will shortly, right here on the Flavors of Northwest Arkansas...

What makes vine growing and winemaking so physically demanding? What are the hidden dangers of winemaking that most wine lovers never hear about? Why are some winemakers choosing to label their wines as Vin de France rather than follow strict appellation rules? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific book, Grape Adventures. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Oprah Winfrey influence Caro and her husband to follow their dream of owning a vineyard in France? What was behind the decision to leave their corporate jobs for winemaking, which was such a different career? Why did Caro choose Bordeaux and Saussignac in particular? What were the main criteria that Caro and her husband sought when choosing a vineyard? Were there any transferable skills from the corporate IT world that were helpful in running a winery? What was the most surprising hurdle Caro and her husband had to overcome to buy their winery? How does Caro handle the tension between making wines she believes in versus what will pass official approvals or market trends? Why did Chateau Feely want to be classified as Vin De France? How physically demanding is winemaking? What are some of the funniest and most surprising animal-related episodes that have happened at the winery?   Key Takeaways As Caro explains it involves heavy machinery, tractors, attaching things to tractors, moving heavy pipes and other equipment around. Even hand picking grapes is a fairly active sport. Removing the vine shoots or suckers at the base of the vine is a big job and backbreaking. They don't want them to grow because they take nutrients from the grapes. Caro says that many wine lovers don't realize how dangerous winemaking is. There are four killers of wine makers. The first one was asphyxiation by CO2. In the fermentation, CO2 is created. If you don't have a way for it to get out of the closed spaces, you're going to get asphyxiated. The second one is falling from height particularly if a little bit of CO2 has escaped and made you a little lightheaded. The next one is machinery, so horrific things like falling into a harvest trailer. Electrocution because you're working with liquids and high electricity. Caro says that almost all of her wines are labelled Vin de France because she felt that so many of the appellation rules were not about the quality of the wine. She wanted to be free of those unnecessary constraints. For example, one biodynamic winemaker got kicked out of the appellation system because he had weeds under his vines. He handpicks his grapes so it actually doesn't matter if they're weeds under the vines. If you machine pick, the machine will kind of suck up the weeds. Caro would much rather have some weeds than have to use synthetic weed killer. Even when it comes to Saint-Émilion Grand Cru Classé and Premier Grand Cru Classé, some growers got more appellation points for having a parking lot for tour guests than they received for being certified organic.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/338.

In dieser Folge geht es um die deutscheste aller Kommentarspalten. Musik ist wie immer verboten und Maria wird auf die Probe gestellt mit der Vorfreude auf 7 Stunden Rohmaterial. Na herzliche Grüße dann.Wenn ihr uns supporten und die Folge immer schon sonntags hören wollt: https://www.patreon.com/c/gaestelistegeisterbahn Hosted on Acast. See acast.com/privacy for more information.

Nuestro bibliotecario Antonio Martínez Asensio nos habla de libros con los tonos, sabores y olores del vino en una cata literaria única en Calahorra (La Rioja). Hay novelas, como los vinos, gran reserva, reserva, crianza o joven. También retronasales,  con bouquet especiado, aromas florales o con cuerpo.  Ha sido una cata de 12 libros que paso a enumerar:GRANDES RESERVAS. 1.- 'La verdad sobre el caso savolta" de Eduardo Mendoza (Seix Barral) .Este libro tiene un color turbio, se aprecian partículas en suspensión, que se van a ir posando según avance la novela. Olfativamente, el aroma es amplio, complejo, con muchos matices.El Bouquet, que son los aromas complejos y desarrollados con la edad, es especiado. Y el gusto es muy intenso en nariz y en paladar, alegre, fresco, y a veces agresivo. 2.-'Cuentos y prosas breves' de Katerine Mansfield (Páginas de Espuma) Este libro en cambio tiene un color brillante, luminoso. Olfativamente, el aroma es floral, con matices del sur, muy del sur, porque la autora era Neozelandesa. Y el Bouquet también es especiado, pero con especias raras, como la pimienta de Tasmania o la baya de Kakadu.Y el gusto es aterciopelado, que es lo contrario, en vino, de suave y agradable. Austero a veces, pero en general con cuerpo.3.-'Justine' de Lawrence Durrell (Edhasa)“Justine”, a la vista es un libro color teja, como son los vinos tintos maduros. Es un libro carnoso, o sea con cuerpo y de sabores ricos. Bueno de hecho tiene muchos cuerpos y en muchas escenas están desnudos. Tiene un sabor mineral porque tiene notas de piedra, tiza, salinidad. Sobre todo sabe a polvo, al polvo de Alejandría que lo empapa todo y todo lo tiñe.Cuando lo pruebas es afrutado pero intenso, divertido, profundo, alegre y sin embargo a ratos es astringente, como es el vino cuando los taninos hacen que sientas sequedad tras el sorbo.Es un libro bellísimo hasta el dolor. Un libro con el que te puedes emborrachar.RESERVAS.4.-'Olvidado rey Gudú' de Ana María matute (Destino) Olfativamente, es expresivo, o sea que muestra claramente sus características. Es un vino carnoso y avanzado, o sea que es más maduro de lo que se esperaba. Porque este libro se ha leído como literatura fantástica y hasta juvenil y tiene mucho más. Y el gusto es aterciopelado, que es lo contrario, en vino, de suave y agradable. Austero, que en vino quiere decir que está lleno de sabores pero es amargo y ácido a la vez.5.-Tres novelas analógicas' de Sergi Pámies (Anagrama) Estas tres novelas son, a la vista, de color púrpura, que en vino quiere decir que tiene tonos azulados, que el caso de Sergi Pàmies vira a azulgrana, claro (el Barça le otorgó el premio Vázquez Montalbán de Periodismo Deportivo).   Olfativamente, es volátil, que quiere decir que tiene una ácidez que se percibe en nariz, pero es que claro, el humor de Pàmies es así, muy ácido.  Y el gusto es vivaz, o sea, ligeramente ácido pero agradable, tierno, inteligente, y fresco, o sea positivo en jóvenes.6.-'De cuerpo presente' de Bob Pop (La Uña Rota). Este poemario es, a la vista, delicado, múltiple, esencial. Si lo hueles tiene matices de acerbo, o sea áspero, pero no, lo que pasa es que es cerrado, que quiere decir que no expresa los aromas a la primera, que hay que dejarlo respirar. Su sabor es nervioso y noble, pero enseguida estalla en sabor a miel, madera y a veces algo salado, será por las lágrimas, de un lado u otro del papel. Termina siendo sedoso y hasta terroso.CRIANZAS7.-'Poeta chileno' de Alejandro Zambra (Anagrama)  “Poeta chileno” engaña a la vista. Parece claro, pero termina siendo opaco. Parece pajizo, esos vinos de colores muy claros, pero según avanza la novela va pasando a ser más turbio, hasta que terminamos viendo todas las partículas en suspensión.  Si lo hueles tiene notas frutales, sobre todo de Chile, cerezas, arándanos, uvas y kiwis. También huele de forma penetrante, intenso, y es que es entero, que en una cata quiere decir que

Nuestro bibliotecario Antonio Martínez Asensio nos habla de libros con los tonos, sabores y olores del vino en una cata literaria única en Calahorra (La Rioja). Hay novelas, como los vinos, gran reserva, reserva, crianza o joven. También retronasales,  con bouquet especiado, aromas florales o con cuerpo.  Ha sido una cata de 12 libros que paso a enumerar:GRANDES RESERVAS. 1.- 'La verdad sobre el caso savolta" de Eduardo Mendoza (Seix Barral) .Este libro tiene un color turbio, se aprecian partículas en suspensión, que se van a ir posando según avance la novela. Olfativamente, el aroma es amplio, complejo, con muchos matices.El Bouquet, que son los aromas complejos y desarrollados con la edad, es especiado. Y el gusto es muy intenso en nariz y en paladar, alegre, fresco, y a veces agresivo. 2.-'Cuentos y prosas breves' de Katerine Mansfield (Páginas de Espuma) Este libro en cambio tiene un color brillante, luminoso. Olfativamente, el aroma es floral, con matices del sur, muy del sur, porque la autora era Neozelandesa. Y el Bouquet también es especiado, pero con especias raras, como la pimienta de Tasmania o la baya de Kakadu.Y el gusto es aterciopelado, que es lo contrario, en vino, de suave y agradable. Austero a veces, pero en general con cuerpo.3.-'Justine' de Lawrence Durrell (Edhasa)“Justine”, a la vista es un libro color teja, como son los vinos tintos maduros. Es un libro carnoso, o sea con cuerpo y de sabores ricos. Bueno de hecho tiene muchos cuerpos y en muchas escenas están desnudos. Tiene un sabor mineral porque tiene notas de piedra, tiza, salinidad. Sobre todo sabe a polvo, al polvo de Alejandría que lo empapa todo y todo lo tiñe.Cuando lo pruebas es afrutado pero intenso, divertido, profundo, alegre y sin embargo a ratos es astringente, como es el vino cuando los taninos hacen que sientas sequedad tras el sorbo.Es un libro bellísimo hasta el dolor. Un libro con el que te puedes emborrachar.RESERVAS.4.-'Olvidado rey Gudú' de Ana María matute (Destino) Olfativamente, es expresivo, o sea que muestra claramente sus características. Es un vino carnoso y avanzado, o sea que es más maduro de lo que se esperaba. Porque este libro se ha leído como literatura fantástica y hasta juvenil y tiene mucho más. Y el gusto es aterciopelado, que es lo contrario, en vino, de suave y agradable. Austero, que en vino quiere decir que está lleno de sabores pero es amargo y ácido a la vez.5.-Tres novelas analógicas' de Sergi Pámies (Anagrama) Estas tres novelas son, a la vista, de color púrpura, que en vino quiere decir que tiene tonos azulados, que el caso de Sergi Pàmies vira a azulgrana, claro (el Barça le otorgó el premio Vázquez Montalbán de Periodismo Deportivo).   Olfativamente, es volátil, que quiere decir que tiene una ácidez que se percibe en nariz, pero es que claro, el humor de Pàmies es así, muy ácido.  Y el gusto es vivaz, o sea, ligeramente ácido pero agradable, tierno, inteligente, y fresco, o sea positivo en jóvenes.6.-'De cuerpo presente' de Bob Pop (La Uña Rota). Este poemario es, a la vista, delicado, múltiple, esencial. Si lo hueles tiene matices de acerbo, o sea áspero, pero no, lo que pasa es que es cerrado, que quiere decir que no expresa los aromas a la primera, que hay que dejarlo respirar. Su sabor es nervioso y noble, pero enseguida estalla en sabor a miel, madera y a veces algo salado, será por las lágrimas, de un lado u otro del papel. Termina siendo sedoso y hasta terroso.CRIANZAS7.-'Poeta chileno' de Alejandro Zambra (Anagrama)  “Poeta chileno” engaña a la vista. Parece claro, pero termina siendo opaco. Parece pajizo, esos vinos de colores muy claros, pero según avanza la novela va pasando a ser más turbio, hasta que terminamos viendo todas las partículas en suspensión.  Si lo hueles tiene notas frutales, sobre todo de Chile, cerezas, arándanos, uvas y kiwis. También huele de forma penetrante, intenso, y es que es entero, que en una cata quiere decir que

Host Richie Tevlin talks with Claire Trindle, owner of Blind Bear Beverages and the first certified Pommelier in Philadelphia. With deep roots in the hospitality industry, Claire spent years behind the bar and served as Taproom Manager at Hale & True Cider Co., where she honed her skills in service, cider, and community building. Through Blind Bear, Claire leads tastings, teaching classes, and giving educational talks to share the craft and complexity of cider.   Blind Bear Beverages: https://blindbearbeverages.com/ @BlindBearBeverages _______________________________________ THANK YOU TO OUR SPONSOR: Zilka & Co Brewing Supplies: https://zilkaandcompany.com/elementor-1120/   Brad Adelson - Technical Expert brad@zilkaandcompany.com 818-400-7323 _______________________________________ EPISODE NOTES: Mentioned Breweries & Cideries  Hale & True Cider Co - Philadelphia, PA Graft Cider - Newburgh, NY Hudson North Cider - Newburgh, NY Flying Dog Brewery - Baltimore, MD Human Robot - Epi 10 & 15 - Philadelphia, PA Yards Brewing - Epi 36 - Philadelphia, PA Bold Rock Cider - Nellysford, VA Sam Adams Brewery - Boston, PA 2SP Brewing - Ashton, PA Mentioned People Marnie Old - Epi 45 - Sommelier & Wine Author  Beth Demmon - Cider Author Kerry McKenzie - Owner of Hale & True Sam Calagione - Founder of Dogfish Head Tom Peters - Epi 42 - Owner of Monk's Cafe Erin Wallace - Epi 35 - VP of Pink Boots Society & AGM of Other Half Brewing Jim Koch - Co-Founder of The Boston Beer Company  Clement Pappas - Founder of Stateside Caleb Luke Lin - Graphic Designer of Graft Cider Risa McKenzie - Owner of Hale & True Max Finance - Former Manager of Victory Brewing Mentioned Businesses The Beer Lover's Guide To Cider - Book The Foodery - Philly Market & Bottle Shop Bottle Bar East - Philly Bottle Shop Bella Vista Beer Distributors - Philly Beer Store Backpack Brands - Owner of Graft Ciders BAR - Philly Bar Good King Tavern - Philly Bar Kampar - Philly Restaurant CLOSED Nomad Pizza - Philly Restaurant  The Blind Pig - Philly Bar Blind Barber - Philly Bar & Barber Shop The Bottle Shop - Philly Bottle Shop Monk's Cafe - Nationally Recognized Philly Beer Bar Pink Boots Society - Women in Craft Beverage Keystone Homebrew _______________________________________ What We Drank? The Standard Dry Cider | 6.9% Hale & True ---------------------------------- Farm Flor Rustic Table Cider | 6.9% Graft Cider ---------------------------------- Bee Sting Hopped Cider | 6.5% Hale & True ---------------------------------- The Season Dry Cider | 6.9% Hale & True ---------------------------------- Field Day Dry Cider | 6.9% Graft Cider ---------------------------------- Ceremony | Shared Universe Dry Cider | 6.9% Graft Cider ---------------------------------- Newark Cider Barrel Aged Cider | 10.1% Ironbound Hard Cider ---------------------------------- _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? Why are the younger generations of wine drinkers choosing Rosé over red? Is the Rosé boom just a trend, or is its popularity here to stay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg & Jens Honoré, who co-published the Rose Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What are the main differences between wines from Domaine Tempier and Domaine Ott? What makes some Rosé wines better for aging than others? How did Gerard Bertrand's background influence his winemaking style? Which Provençal cuisine dishes pair best with the Rosé wines? Why do so many celebrities who come to the wine world choose to make Rosé? Which celebrity wines are worth buying? How has social media impacted the Rosé Revolution? What does the future look like for Rosé's popularity? Why have more men started drinking Rosé? Which wine regions should wine lovers visit to immerse themselves in the world of Rosé?   Key Takeaways Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? As Rasmus and Jens explain, Rosé is much easier to embrace for a broad audience. Rosé has a lot of lovers, but they don't have any enemies. So you can be a serious musician, a rocker, a pop star, and embrace Rosé. When you're just a celebrity and not a winemaker it's way more bankable and easier to market. We tried a lot of those wines and I'll tell you, some of them are pretty good, big bang for the buck. Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Why are the younger generations of wine drinkers choosing Rosé over red? Rasmus and Jens observe that young people don't drink much red wine, but they drink a lot of white wine and Rosé because it's kind of like a celebratory wine. It's become a wine you kind of gather around. You don't disagree about it. You can't be talked down to if you don't know the terroir, the grapes etc. If it's endorsed by a rapper or rock music or whatever, it enhances that experience. Is the Rosé boom just a trend or is its popularity here to stay? Rasmus and Jens believe that Rosé has established itself as a third wine category. We'll still see the quality improve and higher price points. In France, 3 out of 10 bottles are Rosé, globally, it's about one out of 10. They are seeing a trend of Rosé taking market share from red wine whereas white wine is stable.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/337.

Katharine Hooper is a Sommelier and artistic multi-hyphenate living in New York City. Raised by a celebrated painter father and an executive-career mother, she developed an early affinity for the intersection of art, science, and mysticism. After happily stumbling into a career in wine, she became engrossed in examining the overlap between the philosophical and the sensory, reflecting her balanced approach and dedication to truth. Her artistic curiosities include filmmaking, literature, anthropology, formal logic, drawing (in conte and charcoal), and both creative and critical writing.

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success. The Inside TrackThe Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then into the glasses of consumers. Lettie says this about Food & Wine magazine. “It is half of our name and we really make a point to have it in every possible place, not just in bottles recommended or profiles of winemakers or stories but also absolutely every dish that it's appropriate to. So, our commitment to wine is profound,” Lettie Teague on The Restaurant Guys Podcast 2007 BioLettie Teague has been The Wall Street Journal's wine columnist for 15 years. Before joining the Journal in 2010, Lettie was the executive wine editor and columnist for Food & Wine magazine.She has won three James Beard awards for her wine writing and is the author of three books: “Wine in Words” and “Educating Peter,” and "Dear Readers and Riders," a biography of best-selling children's book author Marguerite Henry. She is also the co-author and illustrator of “Fear of Wine" and was inducted into the Wine Media Hall of Fame in 2015.InfoLettie's article “Secret Life of a Wine Salesmen”https://www.foodandwine.com/wine/secret-life-of-a-wine-salesmanThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

How did Rosé get a bad reputation as not being a “real” wine? How did Marcel Ott revolutionize the world of Rosé wine? Why is Grenache a popular grape for making trendy pale Rosés? How do Rosé's beautiful bottles both help and hurt its reputation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg and Jens Honoré, the author and photographer, respectively, who have published Rosé Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How did Jens and Rasmus develop a love for Rosé? What does Rasmus find most satisfying about owning a vineyard? Why did Jens and Rasmus want to produce their book independently? Why did Jens choose to photograph the winemakers in black and white, using an analog camera? What was the most challenging aspect of writing Rosé Revolution? Why was Marcel Ott's pioneering decision to treat Rosé as a wine in its own right so radical in 1912? Why did Rosé have such a bad reputation? What makes Grenache such a good grape to make Rosé? Are there benefits to the shape of the iconic Domain Ott bottles? What are some of the wildest bottle Rosé designs Jens found in researching Rosé Revolution? Why does Rasmus believe we'll see more Rosé being sold in brown bottles in the future? What role do ultra-premium Rosés play in the market? Beyond great quality, what factors have made Whispering Angel so successful?   Key Takeaways Rosé wine is made from red wine grapes, and it's the skin that gives color and tannin to the wine. If you let the wine ferment with the skin, you end up with a red wine. Rosé wine was produced as an afterthought, rather than with the intention to make it. This is part of why Rosé has had a bad reputation because it's been considered a byproduct. Marcel Ott was fascinated by Rosé wine because he thought that this was a wine that had the taste of the grapes most precisely. Marcel Ott was the first one to choose the variety of grapes that gave the best Rosé, to position the vineyards in the best possible way to make good Rosé and to choose the harvest time with the ambition to make the best possible Rosé. Grenache is a grape with thin skins and very little pigment so it brings little color to the wine. This is the kind of Rosé wine that is the most trendy these years. It's pale, dry, crisp wine, what we call the Provence style. But also, Grenache has this natural sweetness that applies well to the Rosé wine category as well. Rosé, with its beautiful colour in a transparent, creatively designed bottle, looks great on the shelves in the liquor store. It looks good on Instagram. And I think this is a part of the popularity of Rosé. At the same time, it's also a reason why the bad reputation of Rosé wine remains with some of the wine establishment. At the same time, it's much easier to recycle brown glass than clear glass.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/336.

Don't have time to listen to the entire Dave & Chuck the Freak podcast? Check out some of the tastiest bits of the day, including things that are sexy now but weren’t 20 years ago, man peed in holy water at church, stuff women care about that men don’t, and more!

Did you know that Wagyu tastes so good because the cattle are so relaxed? Some cows even listen to classical music! It's true, and everything you need to know about Wagyu beef, you'll hear on this episode of Delicious City. Nan Sato, founder of Wagyu Sommelier, brings her extensive knowledge of Japanese farming techniques, cuts, and preparation methods of authentic Wagyu meats to Philly and beyond.  Reminder to buy your Delicious City Tailgate tickets here 00:00 Uncrustables and sugary snacks 08:45 Nan Soto, Wagyu Somm, on the beauty of Japanese beef 23:32 Dave's Wagyu cocktail creation 36:23 We're giving away a pair of tickets to the most indulgent tailgate ever. Follow on Instagram @deliciouscitypodcast to enter 39:47 Take the Delicious City Listener Survey for a chance to win a $100 gift card to Franklin Fountain 40:15 Best Bites: Eli and Marisa find new flavors at old favorites, plus Dave's oyster excursion 53:27 The Dish: Grab your tickets to these collab dinners now! Sponsors: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level  Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

From the gridiron to the vineyard, Will Blackmon is redefining what it means to build a second act rooted in authenticity and excellence. Dubbed the “NFL Wine Guy,” he's on a mission to make wine more approachable, inclusive, and unforgettable. That philosophy drives every facet of his brand, from curated experiences through his concierge service, The Wine MVP, to the debut of his Blackmon Cellars Napa Valley Red Blend. On this episode of Brand Slam, hosts Joe Kayata and Mary Sadlier explore Will's journey from professional athlete to wine entrepreneur. He shares how a curiosity sparked during his NFL days evolved into a credentialed passion grounded in education, expertise and a desire to bridge the gap between luxury wine and everyday consumers. He also opens up about the challenges of life after football and the importance of intentional reinvention. Will isn't just putting his name on a bottle. With training from the Court of Master Sommeliers and multiple certifications, he's earned real credibility in the wine world. For him, mastering the craft was essential to building trust and creating something with staying power. The Wine MVP started as a way to help athletes and professionals explore wine without pressure or pretense. With Blackmon Cellars, he's now producing his own wine, a natural progression for someone who values connection, hospitality and excellence in every pour.  For Will, success off the field means finding purpose, staying curious and putting in the work—just like he did on every game day. Interested in a particular topic or want to be a guest? Contact us at brandslam@addventures.com.

Cosa significa davvero fare il sommelier? Fabio Danzi ci porta dietro le quinte di un mestiere fatto di competenza, relazioni e passione per la storia di ciascun vino.

Why This Episode Is a Must-Listen Are you dreaming of exploring the world one vineyard at a time in your retirement? Or seeking an inspired getaway that promises more than just a glass of wine? In this episode of Inspired Money, host Andy Wang and a panel of wine luminaries uncork the secrets behind the world's most fascinating wine regions. Whether you're a seasoned collector, a curious traveler, or a budding enthusiast, this conversation is your ticket to discovering how wine, history, culture, and adventure blend seamlessly—offering both memorable journeys and valuable insights.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Amanda Barnes, MW, is an award-winning wine writer and the leading expert on South American wines, celebrated for her book The South America Wine Guide. A masterful storyteller and presenter, she brings the wines, people, and places of Latin America to life with insight, authenticity, and adventure. https://amandabarnes.co.uk Alder Yarrow is the founder of Vinography.com, widely recognized as a pioneer of wine blogging and one of the wine world's most respected voices. He is the author of the award-winning book The Essence of Wine and the architect and day-to-day manager of the Old Vine Registry, the world's leading database of historic vineyards. https://vinography.com Key Highlights: Redefining Old World vs. New World Wine Regions Amanda Barnes and Alder Yarrow challenge the traditional “Old World vs. New World” distinction, revealing that history and innovation are thriving on both sides—and there's never been a better time to explore. Amanda notes, “Old World, New World is a distinction that we shouldn't really be using anymore...there's so much history and diversity in every region.” Embracing Wine Travel for All - Adventure and Accessibility Madeline Puckette introduces the novel concept of cycling through wine regions, literally feeling the terroir: “You can feel the cold spots, the hot spots, the elevation, especially on a bike.” Meanwhile, Yannick Benjamin highlights the importance of accessible wine tourism, sharing how transparency, flexibility, and warm hospitality create unforgettable experiences even in rural, less-developed regions. The Magic of Culinary Pairings and Local Culture All panelists agree: pairing wine with local cuisine is more than a meal—it's a cultural immersion. Amanda shares, “Sometimes the diet, the gastronomy also really influences the style of wine that comes from that region. Those pairings can be magical.” Local festivals and traditions bring wine's story to life.  Wine Collecting and Investment: Pleasure Over Profits Alder Yarrow delivers a candid take on wine investment: “Buy wine that you intend to drink...but don't think you're going to use it to increase your nest egg.” The panel advocates for collecting as a means to richer experiences, not just financial returns, and offers practical tips for new collectors. Call-to-Action If you're feeling inspired, here's your one assignment for the week:

Kate Downey joins the show to explain how little we actually know about why periods hurt so dang bad. Plus, Rachel divulges how to flirt using tubes, and Laura talks about the cutest, sweetest little rat sommeliers. The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us in our Facebook group or tweet at us! Click here to learn more about all of our stories!  Links to Rachel's TikTok, Newsletter, Merch Store and More: https://linktr.ee/RachelFeltman  Rachel now has a Patreon, too! Follow her for exclusive bonus content: https://www.patreon.com/RachelFeltman Link to Jess' Twitch: https://www.twitch.tv/jesscapricorn -- Follow our team on Twitter Rachel Feltman: www.twitter.com/RachelFeltman Produced by Jess Boddy: www.twitter.com/JessicaBoddy Popular Science: www.twitter.com/PopSci Theme music by Billy Cadden: https://open.spotify.com/artist/6LqT4DCuAXlBzX8XlNy4Wq?si=5VF2r2XiQoGepRsMTBsDAQ Thanks to our Sponsors! Get 20% off your first order of Liquid I.V. when you go to https://www.liquid-iv.com/ and use code WEIRDEST at checkout. Give yourself the luxury you deserve with Quince! Go to https://Quince.com/weirdest for free shipping on your order and 365-day returns. Stop putting off those doctors appointments and go to https://www.Zocdoc.com/WEIRDEST to find and instantly book a top-rated doctor today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A brand new sommelier (that's a wine expert for the less fancy) needs some help figuring out what her next move should be. She and Gethard get real nerdy about ancient wine-making techniques, and then, as is often the case, the conversation takes a more serious turn when our caller opens up about a tough situation with a family member. Sign up for Beautiful/Anonymous+ to get ad free episodes and access to exclusive audio including 5 Random Questions with this week's caller.  Follow Beautiful/Anonymous on our new TikTok: @beautiful.anonymous Head to punchup.live/chrisgethard for tickets to That Show hosted by Gethard at UCB Theatre. Leave us a voicemail at (973) 306-4676 Text BEAUTIFUL to 64000 to get twenty percent off all IQBAR products, plus FREE shipping. Message and data rates may apply. Indulge in affordable luxury. Go to Quince.com/beautiful for free shipping on your order and 365-day returns. Get 20% off your DeleteMe plan when you go to joindeleteme.com/BEAUTIFUL and use promo code BEAUTIFUL at checkout.