Podcasts about Sommelier

This week the crew sits down with Brian London, Sommelier and wine buyer for one of Sonoma County's most beloved spots, Table Culture Provisions. Known for its eclectic and adventurous wine list, TCP has become a favorite among locals and winemakers alike — and Brian is the man behind its carefully curated selections. After falling in love with France during a trip with his fiancée, Brian began importing small-production wines to the States, eventually launching 4Play Wines, a boutique distributorship focused on producers with meticulous farming practices and distinct personalities. He shares stories from his travels, insights into sourcing hidden gems, and even kicks things off by pouring a 2014 Beaujolais and some White Burgundy — instantly winning over the hosts. Plus, a special drop-in from Isabel Gassier wraps up this lively and wine-soaked conversation. [Ep 389] @tcprovisions | @4playwines | @isabelgassierwine

Jörg Philipp ist gelernter Kellner, Sommelier mit aufregenden – auch internationalen – Stationen und seit einigen Jahren ein wissender Vertriebler, der nicht nur Wein verkaufen will (was ja sein Job ist), sondern vor allem eins: den Gastronomen helfen. Den richtigen Wein zu finden, der zum Essen passt – aber auch ins preisliche Segment des jeweiligen Restaurants. In Sachen passenden Wein finden war er auch im Wein & fein, wo Matthias Gräfe (und später das gesamte Team des Bistros) die Getränkebegleitung für das vorweihnachtliche Gäsemenü aussuchten. Da ich Jörg schon lange kenne und schätze, verbanden wir den Weinvorstellungstermin mit einem Podcast. Darin geht's um Wein, um große Weinfamilien und nicht zuletzt um zwei Rotweine unterschiedlichen Stils aus der Toskana. Außerdem haben wir jede Menge Spaß, was ja kein unwesentlicher Bestandteil des Genießens ist.Mehr Informationen und Bilder bei den STIPvisiten![00:00] Jörg Philipp zu Gast[10:22] was wir im Glas haben...[27:13] Zweiter Wein: Tenuta Frescobaldi[39:32] was hat ihn zum großen Anbieter gebracht?[53:24] jetzt gehen wir wieder zum Gänsebraten

Manche Menschen sprechen über Wein, als wollten sie ihn erklären. Evangelos Pattas spricht, als würde er ihn erinnern. Er ruft ihn herauf – aus dem Glas, aus dem Jahr, aus einem stillen Ort im Inneren, an dem Geschmack zu Bedeutung wird. Wenn er ein Glas in die Hand nimmt, scheint er die Zeit darin zu sehen. Was für andere eine Flüssigkeit ist, ist für ihn ein Gedächtnis. Und das mit einer unfassbaren Akribie. Ja, selbst nach fast vierzig Dienstjahren schreibt er diszipliniert seine Weinnotizen mit. Und in seinen Beschreibungen formt er keine Definitionen, er legt Atmosphären frei. Klingt erfunden? Nein, denn genauso hört man das in seiner Episode. Ein Schluck kann bei ihm nach dem ersten Frost schmecken, nach dem Schatten eines Waldes, nach der Farbe eines Holzstuhls im Spätsommer. Man hört ihm zu und versteht, dass Wein nicht über Worte vermittelt wird, sondern über Bilder, die sich im Kopf festsetzen wie ein Geruch in einem Kleidungsstück. Er erzählt nicht, er erinnert. Und genau darin liegt sein Zauber. Im Stuttgarter Délice war Evangelos Pattas jahrzehntelang der ruhende Punkt im Raum – Gastgeber, Sommelier, Übersetzer zwischen Küche und Glas. Ein Mann, der Weine nicht auswählte, sondern sie in einen Dialog brachte. Zwischen Koch und Gast, zwischen Duft und Textur, zwischen Erwartung und Erfahrung. Er wusste, dass eine Weinbegleitung nicht aus Paarungen besteht, sondern aus Übergängen. Er dachte in Atemzügen, nicht in Gängen. Jedes Glas war Teil einer Komposition, deren Melodie sich nur erschloss, wenn man ihr vertraute. Evangelos ist kein Mann der Worte und doch einer, der Sätze hinterlässt. In den Köpfen der Menschen, die er begleitet hat – Köche, Sommeliers, Gäste, Schüler. Er hat Generationen geprägt, ohne ein Manifest zu schreiben, einfach durch Tun. Durch die leise Konsequenz, mit der er Wein immer als Beziehung verstanden hat. Zwischen Mensch und Pflanze, zwischen Handwerk und Idee. Er hat gezeigt, dass Sommelierkunst nichts mit Inszenierung zu tun hat, sondern mit Empathie. Evangelos Pattas hat sein Leben dieser Aufmerksamkeit gewidmet. Er hat aus dem Verkosten ein Denken gemacht, aus dem Denken eine Kunst und aus dieser Kunst eine Einstellung. Eine Überzeugung, die sich weigert, Wein zu trivialisieren. Er bleibt ein Sommelier, der nichts verkaufen muss, weil er alles vermittelt: Zeit, Ruhe, Herkunft, Seele. Und wenn man ihm zuhört, begreift man, dass Wein nie das Ziel war – sondern immer das Medium, durch das ein Mensch erzählen kann, wie er die Welt sieht.

What if breaking your patterns was the key to becoming who you're meant to be?

Siga a gente em: http://youtube.com/@diariodebordopod

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „Welcome back“ am Freitag.

Basketball. Mafia Bosses. The FBI… 30+ people were arrested for NBA insider trading and illegal poker.Netflix's Stranger Things Season 5 is taking over the holidays… and movie theaters.Ty Haney, Founder of Outdoor Voices, joins the pod… and shares her “4 Step Secret to Building Community.”Plus, the cool new restaurant trend is luxury bottled water menus… and “Water Sommeliers.”Check out the full interview with Ty Haney on our Youtube: https://www.youtube.com/@tboypod $NFLX $NKE $DKNGNEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ein Winzer ohne Weingutsfamilie, dafür mit Träumen, Mut und einem Faible für Kräuter und Mondphasen – das ist Leon Gold aus dem Remstal. In dieser Folge von Vier Flaschen erzählt der gelernte Winzer, wie er 2013 mit nur zwei Weinbergen begann. Heute produziert er 150.000 Flaschen pro Jahr. Mit seinem alkoholfreien Luna Herbs setzt er neue Maßstäbe. Wir sprechen über den Mut zur Selbstständigkeit, biodynamischen Weinbau, den unterschätzten Trollinger und warum Riesling für Leon Gold die Königin bleibt. Dazu im Glas: Grauburgunder, Trollinger, Riesling Kabinett – und jede Menge Leidenschaft. Das Weinpaket zur dieser Folge gibt es wie immer unter www.hawesko.de/vierflaschen

Die Reisegruppe Pucher-Terler-Wonisch berichtet diesmal in Reisetagebuchform von der schwoazn Völkerwanderung nach Glasgow, die rund 2.500 Sturmfans angetreten sind. Von der traditionellen Einstimmung im Pub, über eine Fanshop-Begegnung mit Pressesprecher Stefan Haller und einem Wiedersehen mit Sommelier des Jahres Willi Schlögl bis hin zu einem hörbar stolzen Präsidenten Christian Jauk vor dem Abmarsch am St. […] Der Beitrag BlackFM // Volume #176 // Europastudio: Sturm auf den Celtic Park erschien zuerst auf BlackFM.at.

Bread is more than just a staple food. It's the cornerstone of countless meals around the world! It's a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers. In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland's first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra's Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For Bread Some topics covered include: How bread differs between Europe and North America Freshly milled flour quality The bread sommelier program Educating consumers and artisanal bakers Encouraging younger generations to become bakers Translating Trevor J. Wilson's Open Crumb Mastery to Polish This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

Marie-Helen Krebs prägt seit Jahrzehnten die Weinbranche wie kaum jemand sonst. Ihr Name steht für Beständigkeit, Wissen und Stil. Sie ist Vorbild, Maßstab, eine Institution. Wer Marie-Helen Krebs begegnet, spürt eine seltene Mischung aus Ruhe und Präsenz – eine, die führt, ohne zu drängen, und überzeugt, ohne zu belehren. Wein ist für sie kein Prestigeobjekt, sondern ein lebendiges Gespräch zwischen Natur, Menschen und Moment. Sie versteht die Flasche als Erzählerin – und sie selbst ist die Stimme, die dieser Erzählung Tiefe gibt. Als Sommelière des Jahres wurde Marie-Helen Krebs bereits früh ausgezeichnet. Schnell merkt man, auch in ihrer Episode: Auszeichnungen sind für sie eine Bestätigung, nicht das Ziel. Marie-Helen Krebs ist keine Legende, weil sie lange dabei ist. Sie ist eine Legende, weil sie über all die Jahre authentisch geblieben ist. Und bei aller Erfahrung ist sie nie abgehoben. Ihr Antrieb war immer die Leidenschaft für den Wein. In ihrer Arbeit verbindet sie analytische Präzision mit emotionaler Intuition – eine seltene Kombination, die man nicht lernen kann, sondern nur leben. Ihre Handschrift erkennt man sofort. Sie denkt in Jahrgängen, nicht in Vorgaben. Und sie hat die Gabe, komplexe Dinge einfach zu machen – nicht, weil sie sie vereinfacht, sondern weil sie sie wirklich versteht. Trotz ihrer Erfahrung ist Marie-Helen Krebs alles andere als nostalgisch. Sie bleibt neugierig, offen, wach. Tradition ist für sie kein Zustand, sondern ein Prozess. So ist sie über die Jahre immer dieselbe geblieben – und gleichzeitig nie stehen geblieben.

How can the wine world help tackle climate change, and why is choosing sustainable and biodynamic wines not enough? What happens when vineyards embrace biodiversity with cover crops, insects, and wildlife? How are wine producers in South Africa rebuilding natural ecosystems around their vineyards? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Andrew Neather & Jane Masters. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Andrew Neather & Jane Masters' terrific new book, Rooted in Change: The Stories Behind Sustainable Wine. 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. Good luck!   Highlights How have Jane and Andrew's wine careers led to many interesting experiences around the world? What will you read about in Jane and Andrew's new book, Rooted in Change? How did Andrew and Jane become interested in sustainability in the wine world? How did Jane and Andy come to collaborate on writing their book and how do their skills and style complement each other? Was it challenging not to sound alarmist while effectively presenting the urgency of climate change and sustainability? How can consumers help reduce their environmental impact when choosing wines? What changes are happening in the wine industry to change packaging standards to reduce carbon emissions? What can we learn from the innovations in biodiversity-focused viticulture taking place in South Africa? Can regenerative viticulture and its principles be adopted on a large scale by major producers as well as boutique wineries?   Key Takeaways There's no doubt that climate change is happening and there aren't easy solutions. We're very often led to believe that with consumer capitalism, you can buy a certain product or avoid a certain type of packaging, say, and that everything will be okay. And it's really just much more complicated than that, because you're talking about the complexity of global supply chains, all sorts of industrial processes associated with packaging and other things. It doesn't mean to say you can't make sensible choices as a consumer. The great thing about vines is that, like fruit trees, orchards, they live for a long time. The roots go very far down into the ground. By creating this biodiversity, it also builds the insects and all the life in the soil. It becomes a natural, organic circular economy. And that helps protect vines against disease. Some of these insects keep the predators from the vines at bay. So it just becomes a much more resilient system that also captures and retains more carbon within it. In South Africa, in the Western Cape, the natural vegetation before it was cultivated is called fynbos. Johan Reyneke, a biodynamic producer in Stellenbosch, is rewilding bits of his land to join together these islands into corridors. The animals came back quickly and it's restoring the natural balance of the land.   About Jane Masters and Andrew Neather Jane Masters became a Master of Wine in 1997 and was elected as Chairman of the Institute of Masters of Wine in September 2016. She is an independent wine consultant with over 30 years of experience and clients around the world as well as working with the Majestic Wine Grp in UK. She has also filmed several wine shows and written sections for Jancis Robinson's Oxford Companion to Wine and Wine Opus. Andrew Neather is a freelance British journalist. A former academic historian, environmental campaigner, political speechwriter and newspaper journalist, he was the London Evening Standard's wine critic, 2005-15. He now blogs weekly on wine and food at A View from my Table, writes a regular column for Tim Atkin MW's website, and has contributed to publications including The Independent, Harpers and Club Oenologique.       To learn more, visit https://www.nataliemaclean.com/360.

Peltier Winery & Vineyards is a fourth-generation farming family operation where the winery itself was established in 2001 by third-generation farmer Rodney Schatz and his wife Gayla in the heart of California's Lodi Appellation. What began in 1985 with Rodney's purchase of 40 acres of Old Vine Zinfandel has evolved into a 1,000+ acre sustainably certified operation producing over 30,000 cases annually across multiple wine collections. The winery's product innovation spans from rare Italian varietals like Teroldego and Vermentlno to modern offerings like Zante-a carbonated rose designed for today's conscious consumers with less than 1 gram of sugar per serving. Peltier distinguishes itself through complete estate control from vineyard to bottle, pioneering sustainable practices including being among the first to achieve 100% Lodi Rules certification and installing an innovative worm farm water treatment system that reduces energy use by 95%. Looking ahead, the winery continues expanding into new appellations like Clarksburg while maintaining their core phllosophy of minimal intervention winemaking that lets vineyard personality shine. Peltier consistently delivers award-winning quality across price points from $17-$60, earning accolades from Wine Enthusiast, San Francisco Chronicle, and international competitions. Their unique tasting room features a 24-wine WineStation system that eliminates waste while encouraging exploration of their diverse portfolio, embodying their brand promise of being "wine-smart with a wink"-knowledgeable experts who don't take themselves too seriously while delivering exceptional estate-grown wines that reflect four generations of farming heritage with three generations currently working together.

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „Welcome back“ am Freitag.

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De São Paulo a Sintra, a trajetória de um sommelier que se apaixonou pelo vinho português e hoje dirige cartas em um dos hotéis mais prestigiados do país. Luciana Quaresma, correspondente da RFI em Lisboa Quando chegou a Lisboa, há 12 anos, Diego Apolinário não imaginava que aquele bilhete de ida e volta acabaria apenas de um lado e que, uma década depois, se tornaria o diretor de Vinhos de um dos resorts mais prestigiados de Portugal. Ele conta que veio passar férias, mas no dia do voo de regresso, decidiu ficar. O avião voltou para o Brasil, e ele permaneceu em Lisboa. Com pouco dinheiro no bolso – cerca de mil euros, segundo recorda – e experiência prévia em restaurantes de São Paulo, começou a bater de porta em porta. “Entreguei dez currículos e só no terceiro restaurante me disseram sim. A partir daí, tudo começou a acontecer.” Foi nesse primeiro emprego, num restaurante tradicional português, que Diego teve o seu primeiro contato real com o mundo do vinho. “O meu chefe era um sommelier de uma geração mais antiga, daqueles que falavam várias línguas e faziam do serviço do vinho quase um ritual. Fiquei fascinado. Ele tirava a rolha com uma calma, acendia uma vela, explicava cada detalhe. Eu queria ser como ele.” Autodidata e primeiro curso O interesse rapidamente virou obsessão. Durante as pausas no trabalho, livros sobre vinhos eram estudados por ele em jardins da cidade. Ele começou a fazer perguntas e a tentar entender por que certos vinhos precisavam ser decantados, o que caracterizava um vinho da Madeira e como o envelhecimento do vinho do Porto ocorria. Mais tarde, inscreveu-se no curso WSET, referência mundial no ensino do vinho. “Foi aí que tudo ficou mais sério. Percebi que queria mesmo seguir a carreira de sommelier.” A oportunidade de trabalhar num restaurante estrelado Michelin — o Eleven, do renomado chef alemão Joaquim Koeper, em Lisboa — foi o ponto de virada. Ali, ele teve contato direto com clientes exigentes, vinhos raros e produtores internacionais, experiência que considera seu verdadeiro batismo profissional. Entre taças e desafios Atualmente, Diego é diretor de Vinhos de um dos hotéis mais prestigiados de Portugal, em Sintra, cargo que ocupa há dois anos e meio. “É uma posição que me permite aplicar o lado sensitivo – provar, escolher vinhos para cada restaurante – mas também exige gestão e estratégia. É um desafio diferente, porque o Penha Longa Resort tem sete restaurantes, cada um com um público e uma identidade.” Diego é também sommelier do Lab, restaurante com uma estrela Michelin do chef espanhol Sergio Arola. Apesar das responsabilidades, afirma que continua a servir vinhos e a conversar com os clientes. “Essa é a parte mais bonita do trabalho – cada dia é diferente e cada mesa conta uma história.” Portugal, "uma pérola" de vinhos Depois de provar vinhos de praticamente toda a Europa, Diego diz que o vinho português continua a surpreendê-lo. “Portugal é uma pérola. Num país tão pequeno, há uma diversidade enorme de solos, castas e climas. É possível criar harmonizações incríveis só com vinhos portugueses.” Com brilho nos olhos, ele descreve os vinhos da Madeira como verdadeiras preciosidades. Segundo Diego, são vinhos com séculos de história, que atravessam gerações. Embora seja mais difícil encontrar garrafas antigas, continuam entre os mais incríveis que já provou. O sommelier ainda quer conhecer o arquipélago dos Açores e descobrir a magia dos vinhos da ilha do Pico. “Os vinhos de lá têm algo mágico — o solo vulcânico, o toque salino do Atlântico. São vinhos com identidade, feitos num lugar que respira mar e lava.” Brasileiro em terras lusitanas Diego afirma que nunca sentiu discriminação por ser brasileiro. Pelo contrário, sempre foi bem recebido. Para ele, Portugal está mais aberto e há uma ligação natural entre portugueses e brasileiros. “Muitos clientes portugueses começam logo a conversa com: ‘Tenho um primo em São Paulo'”, brinca. O sotaque, diz, ajuda a criar pontes. “Quando um cliente ouve que sou brasileiro, o gelo quebra logo. Ficam à vontade, fazem perguntas, e o serviço torna-se mais humano.” Inspiração e legado Hoje, ao olhar para trás, Diego sente orgulho do caminho percorrido – do jovem que não gostava de vinho ao profissional que coordena equipes e cartas em múltiplos restaurantes. Ele conta que, quando decidiu ser sommelier, parecia um sonho distante. Agora, poder inspirar outras pessoas é o que mais o gratifica. Já ajudou alguns brasileiros a iniciarem-se na carreira e ver que seguem esse caminho lhe dá grande alegria. Questionado sobre o futuro, é cauteloso: “Ainda tenho objetivos a definir, mas o mais importante é continuar a aprender. O vinho está sempre a mudar – e nós, sommeliers, temos de evoluir com ele.”

Wieder mal eine Premiere bei den Weinbratern: Zum ersten Mal schaut ein Sommelier bei uns vorbei. Und erst noch einer, der einen Weltmeister-Titel vorweisen kann.

De São Paulo a Sintra, a trajetória de um sommelier que se apaixonou pelo vinho português e hoje dirige cartas em um dos hotéis mais prestigiados do país. Luciana Quaresma, correspondente da RFI em Lisboa Quando chegou a Lisboa, há 12 anos, Diego Apolinário não imaginava que aquele bilhete de ida e volta acabaria apenas de um lado e que, uma década depois, se tornaria o diretor de Vinhos de um dos resorts mais prestigiados de Portugal. Ele conta que veio passar férias, mas no dia do voo de regresso, decidiu ficar. O avião voltou para o Brasil, e ele permaneceu em Lisboa. Com pouco dinheiro no bolso – cerca de mil euros, segundo recorda – e experiência prévia em restaurantes de São Paulo, começou a bater de porta em porta. “Entreguei dez currículos e só no terceiro restaurante me disseram sim. A partir daí, tudo começou a acontecer.” Foi nesse primeiro emprego, num restaurante tradicional português, que Diego teve o seu primeiro contato real com o mundo do vinho. “O meu chefe era um sommelier de uma geração mais antiga, daqueles que falavam várias línguas e faziam do serviço do vinho quase um ritual. Fiquei fascinado. Ele tirava a rolha com uma calma, acendia uma vela, explicava cada detalhe. Eu queria ser como ele.” Autodidata e primeiro curso O interesse rapidamente virou obsessão. Durante as pausas no trabalho, livros sobre vinhos eram estudados por ele em jardins da cidade. Ele começou a fazer perguntas e a tentar entender por que certos vinhos precisavam ser decantados, o que caracterizava um vinho da Madeira e como o envelhecimento do vinho do Porto ocorria. Mais tarde, inscreveu-se no curso WSET, referência mundial no ensino do vinho. “Foi aí que tudo ficou mais sério. Percebi que queria mesmo seguir a carreira de sommelier.” A oportunidade de trabalhar num restaurante estrelado Michelin — o Eleven, do renomado chef alemão Joaquim Koeper, em Lisboa — foi o ponto de virada. Ali, ele teve contato direto com clientes exigentes, vinhos raros e produtores internacionais, experiência que considera seu verdadeiro batismo profissional. Entre taças e desafios Atualmente, Diego é diretor de Vinhos de um dos hotéis mais prestigiados de Portugal, em Sintra, cargo que ocupa há dois anos e meio. “É uma posição que me permite aplicar o lado sensitivo – provar, escolher vinhos para cada restaurante – mas também exige gestão e estratégia. É um desafio diferente, porque o Penha Longa Resort tem sete restaurantes, cada um com um público e uma identidade.” Diego é também sommelier do Lab, restaurante com uma estrela Michelin do chef espanhol Sergio Arola. Apesar das responsabilidades, afirma que continua a servir vinhos e a conversar com os clientes. “Essa é a parte mais bonita do trabalho – cada dia é diferente e cada mesa conta uma história.” Portugal, "uma pérola" de vinhos Depois de provar vinhos de praticamente toda a Europa, Diego diz que o vinho português continua a surpreendê-lo. “Portugal é uma pérola. Num país tão pequeno, há uma diversidade enorme de solos, castas e climas. É possível criar harmonizações incríveis só com vinhos portugueses.” Com brilho nos olhos, ele descreve os vinhos da Madeira como verdadeiras preciosidades. Segundo Diego, são vinhos com séculos de história, que atravessam gerações. Embora seja mais difícil encontrar garrafas antigas, continuam entre os mais incríveis que já provou. O sommelier ainda quer conhecer o arquipélago dos Açores e descobrir a magia dos vinhos da ilha do Pico. “Os vinhos de lá têm algo mágico — o solo vulcânico, o toque salino do Atlântico. São vinhos com identidade, feitos num lugar que respira mar e lava.” Brasileiro em terras lusitanas Diego afirma que nunca sentiu discriminação por ser brasileiro. Pelo contrário, sempre foi bem recebido. Para ele, Portugal está mais aberto e há uma ligação natural entre portugueses e brasileiros. “Muitos clientes portugueses começam logo a conversa com: ‘Tenho um primo em São Paulo'”, brinca. O sotaque, diz, ajuda a criar pontes. “Quando um cliente ouve que sou brasileiro, o gelo quebra logo. Ficam à vontade, fazem perguntas, e o serviço torna-se mais humano.” Inspiração e legado Hoje, ao olhar para trás, Diego sente orgulho do caminho percorrido – do jovem que não gostava de vinho ao profissional que coordena equipes e cartas em múltiplos restaurantes. Ele conta que, quando decidiu ser sommelier, parecia um sonho distante. Agora, poder inspirar outras pessoas é o que mais o gratifica. Já ajudou alguns brasileiros a iniciarem-se na carreira e ver que seguem esse caminho lhe dá grande alegria. Questionado sobre o futuro, é cauteloso: “Ainda tenho objetivos a definir, mas o mais importante é continuar a aprender. O vinho está sempre a mudar – e nós, sommeliers, temos de evoluir com ele.”

Der Herbst ist da – und mit ihm die Lust auf Rotwein! In dieser Speedtasting-Folge von "Vier Flaschen" verkosten Lars, Michi und Axel einen echten Klassiker aus Spanien: den Telmemore Rioja 2022 vom renommierten Winzer Telmo Rodríguez. Michi bringt den Wein mit, und schnell wird klar: Das ist kein 08/15-Rioja! Elegant, ausgewogen, mit feiner Mandel- und Amaretto-Note – und das alles für einen relativ schmalen Taler. Dazu gibt's Infos zu Dropstops (kein Tropfen geht daneben!), kleine Zungenkunststücke

How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain's other traditional Cava grapes? How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. 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. Good luck!   Highlights What do you need to know about Xarel·lo and Spanish sparkling wine? How does Cava compare to Prosecco? What effect does the aging process used for premium Cavas have on their taste profile, and how does it compare to Champagne? What is the historical significance of the Terra Alta region? Which historical artifacts has Sarah Jane encountered while visiting Spanish vineyards? How does Richard Ford's 1840s observation about Valencia still define Spanish wine culture in the Valencia region? What might surprise you about the ancient amphorae in Valencia and how they're used in modern winemaking? How do the three main styles of Sherry differ? Which types of glassware and food pair best with Sherry? What are copitas, and how do they differ from other glasses used for Sherry? How does serving temperature affect our enjoyment of Sherry? What do you need to know about wine and the Canary Islands? What challenges and opportunities does Sarah Jane see for the future of the Spanish wine industry?   Key Takeaways How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? Prosecco bubbles are created and captured in the tank to make it a pleasantly fizzy drink. Whereas Cava is made exactly like Champagne. It's aged in the bottle with its yeast. It begins to develop other aromas which are nothing to do with flowers or fruits. The youngest Cava, can be released at nine months, younger than the youngest Champagne. If you're going to have a very young fizzy wine, then Prosecco is very appealing. What makes Xarel·lo stand out from Spain's other traditional Cava grapes? People have started to recognise that this white grape variety, once just a component in blending, can be grown on its own and produces lovely, fresh, excitingly lively wines that are not very high in alcohol. If you're making Cava, it's the one that will last. It has a capacity to age, which is better than the other two. How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? Alicante is one of the places for Monastrell. Historically, they used to make a wine out of this red grape that got so ripe they didn't need to fortify it because the grape on the vine got so sweet that it turned itself into alcohol. Then it was a wine that was stable enough you could have it in a barrel. Then you could send it to India or to Africa, all around the world.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/359.

Cambria is a women-owned, women-led producer of 100% certified sustainable, estate-grown Chardonnay and Pinot Noir in the Santa Maria Valley AVA in Santa Barbara County, California.Founder Barbara Banke was an early champion of the region and established Cambria Winery in 1986. Barbara's two daughters are co-proprietors of the winery and the namesakes for the two main vineyards, Julia's Vineyard and Katherine's Vineyard. A winemaker's paradise, the estate is situated on a West Coast transverse valley a rare geological feature that funnels in Pacific Ocean breezes and blankets the vines in maritime fog, creating one of California's longest growing seasons. The ocean influences the soils as well, with seashells and fossils lending a signature Santa Maria spice note to the Pinot Noirs. Winemaker Jill Russell believes that “happy people make great wine” and passionately crafts wines that show the best of the estate and are prized for their texture, harmony, and energy. Jill leads vineyard and cellar crews who have worked at Cambria on average for more than 20 years and whose drive for excellence earned Cambria the title of a Top 100 Winery of 2020 from Wine & Spirits. 

Heute wird in Deutschlands most shaggable Podcast das Kochniveau aufs nächste Level gehoben: Koch Philip Rachinger, aus dem mit Zwei Michelin-Sternen gesegneten Ois im Mühltalhof ist da, zusammen mit Kumpel Anton Karlhuber, seinem Sommelier. Ein Zusammentreffen ganz nach unserem Geschmack: Sterne-Restl aufbraten, Schampus trinken und bisschen dumm quatschen. Und was redet man so mit zwei wilden Gastrostars? Über Mehlspeisn und Kalbsköfe, die Oma und Jamie Oliver, das Restaurant als Sport-Leistungszentrum samt High-Level Performance am Gast. Natürlich wird auch das Geheimnis der Healthy Boyband gelüftet - eine Art künstlerisch-kreative Agitprop-Truppe wird gelüftet, in der Philip abseitige Gedankenspiele umsetzt. Eine tolle und amüsante Folge mit viel vollem Mund. Folgt Philip Rachinger auf Instagram: https://www.instagram.com/philiprachinger/ Folgt Anton Karlhuber auf Instagram: https://www.instagram.com/antonkarlhuber/ Folgt Mühltalhof auf Instagram: https://www.instagram.com/muehltalhof/ Website: https://www.muehltalhof.at/ Folgt Terroir und Adiletten auf Instagram: https://www.instagram.com/terroirundadiletten/ Folgt Willi auf Instagram: https://www.instagram.com/willi_drinks Folgt Curly auf Instagram: https://www.instagram.com/thelifeofcurly Produzent: pleasure* Instagram: https://www.instagram.com/pleasure_berlin TikTok: https://www.tiktok.com/@pleasure_berlin Website: https://www.pleasure-berlin.com/ Magazin: https://www.thisispleasure.com/ LinkedIn: https://www.linkedin.com/company/pleasureberlin

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „Welcome back“ am Freitag.

Tomás Maria Carreira, especialista em vinhos, faz parte da equipa de sommeliers de um luxuoso restaurante da cidade do México.

Tenemos al sommelier Marcos Flores en cabina para hablarnos de los 100 años de denominación de origen rioja. Nos cuenta todos los detalles. ¡No se lo pierdan!See omnystudio.com/listener for privacy information.

How does the biggest misconception about Spanish wine make it a hidden gem for wine lovers? How did Spain's civil war and period of dictatorship delay the growth of its wine culture? What makes the vineyards of Priorat challenging to walk and unforgettable to visit? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. 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. Good luck!   Highlights How did the memory of her parents bottling wine at home influence Sarah Jane's perception of wine? What is the Oxford vs. Cambridge University Varsity Blind Wine-Tasting Match? What was Sarah Jane's experience as a judge at wine competitions in Japan? What's unique about Japan's peaches and why does Sarah Jane recommend them as a “can't miss” on a trip to Japan? Why was Sarah Jane initially drawn to Spanish wine? What is the Officer's Cross of the Royal Order of Isabella the Catholic and why was Sarah Jane awarded this honour? Why did Sarah Jane choose to write her Master of Wine dissertation on the alchemists of Sherry? What is the significance of Sarah Jane's choice to use first names when writing about winemakers? What are the hallmark characteristics of Spanish orange wines? Where are Spain and its territories located in Europe? What's the biggest misconception about Spanish wine? Why does Sarah Jane consider Spain the most exciting country in Europe for wine? How are winemakers reviving old vineyards in Spain? What makes Casa Castillo's Monastrell wines unique?   Key Takeaways Unfortunately, people think of Spanish wine as cheap and cheerful. That image is hard to to get rid of. So when you look at a fine wine list, if you're in a Michelin-starred restaurant, you will start off with maybe Champagne, and then you'll have France, and then you'll get into Italy, and then, if you're lucky, Spain will come next. The good thing about that is that it makes very top wine in Spain, still very good value. Since Spain had a civil war just before the Second World War, and after that, they had a fascist dictatorship that went on till the late 1970s, they didn't join Europe until the 1980s. So during that time of the dictatorship, they were told what to farm, where to farm, how to farm it. So there was no priority about fostering a wonderful wine culture. that's only really coming in the last 40 years. Spain has just been a little bit behind, but it has to escape, because you can't survive on paying growers next to nothing, making very cheap wines.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/358.

CMB Family of Wines is a family-owned and operated portfolio of premium wine brands based in California's Russian River Valley, on the Laguna Ridge at Martin Ray, one of the state's oldest continually operating wineries.The portfolio includes Martin Ray, Angeline, Synthesis, Courtney Benham, and the newly acquired Foppiano and Vina Robles. Known for revitalizing legacy brands, CMB Family of Wines blends tradition with modern innovation to craft wines that celebrate California's most esteemed appellations. With a strong commitment to quality, sustainability, and a family-first philosophy, CMB Family of Wines is building a dynamic future for generations to come.

Send us a textRaj Vaidya is one of America's most respected sommeliers. He discovered his passion for wine while working in fine dining and went on to shape acclaimed programs at restaurants such as Cru, Per Se, and many others. He later oversaw Daniel Boulud's global restaurant empire, earning a reputation for excellence and precision.Renowned for his deep knowledge of Champagne, Riesling, Burgundy and Rhône wines, Raj now leads his own consulting company. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Text the ShowLisboa offers light fresh whites through rich reds. It is a beautiful landscape and is heavily impacted by the North Atlantic Ocean. Each vineyard has a specific ability to produce styles of wine based on how much cool Atlantic air hits the vineyard. This is a must-try wine region!ExploreChocapalha WineryLisboa Educational CourseChocapalha is a Dream Podcast

This day would be so much better with Champagne@Moetchandon @ruinart @veuveclicquot @krugchampagne #wine #champagne #podcast #radioshow #hostCo hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – Get ready to pop some bottles as we dive into the effervescent world of champagne! In this episode, we explore a selection of exquisite champagnes including Moet Chandon Nectar Imperial, Ruinart Blanc Singular Edition 19, Veuve Clicquot RICH, Veuve Clicquot RICH Rose, La Grande Dame 2015, and Krug Grand Cuvee 172nd Edition. Our hosts will share their tasting notes, rating each bubbly delight with our signature sips scale from 1 to 5. Expect lively discussions, amusing anecdotes, and a few surprises as we toast to the finer things in life. Whether you're a champagne aficionado or just curious about the sparkling stuff, this episode is sure to delight your palate and elevate your spirits!We will be discussing Champagne and rating them from 1-5 with 5 being the best:5:57 Moet & Chandon Nectar Imperial4 SIPS13:38 Ruinart Blanc Singulier - Edition. 194 SIPS19:03 Veuve Clicquot RICH3 SIPS24:09 Veuve Clicquot RICH Rose 4 SIPS27:12 La Grande Dame Rose 20155 SIPS32:50 Krug Grande Cuvee 172 Edition5 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeChampagne, Moet Chandon, Veuve Clicquot, Krug, Wine Tasting, Luxury Lifestyle, Sparkling Wine, Caviar, Dessert Pairing, Wine Ratings, Champagne History, Wine Enthusiasts, Tasting Notes, Wine Pairings, Bubbly, Fine Dining, French Wine, Sommelier, Wine Culture, Alcohol Content

How much of what we perceive about the taste of wine is actually shaped by psychology? Are vineyard soils important contributors to a wine's tasting profile? Why do so many wine producers highlight their soils as a unique factor that makes their wines stand out? Where do the “minerals” we taste in wine originate from? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Alex Maltman, author of the new book Taste the Limestone, Smell the Slate: A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. 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. Good luck!   Highlights What did a Dutch research study show about identifying soil type through blind tasting? Is there any geological evidence to support volcanic soils imparting certain characteristics to wine? Why can vines access nutrients from soil but not larger rock layers? Should we consider the root stocks of vines and the type of yeast used for fermentation when analyzing the taste profile of a wine? How does consumer psychology influence our perception of the taste of wine? Which aspects of geology and wine is Alex planning to write about in the future? If Alex could share a bottle of wine with anyone outside the wine world, who would that be?   Key Takeaways How much of what we perceive about the taste of wine is actually shaped by psychology?  It's the psychology that people think, “Oh, heavy bottle. This must be a classy wine.” For many wine drinkers, what the wine expert says will override the more academic factors, rather like a clinician saying, take these tablets, you'll be better, if the wine authority says you're going to taste vanilla. Yeah, I'm getting vanilla. Are vineyard soils important contributors to a wine's tasting profile? In one experiment, several growers planted four different grape varieties, each in different soils, and then tried to grow the grapes, vinify the grapes uniformly, and then sent the finished wines off to a completely independent expert tasting panel. The panelists were only able to group the wines according to variety. Soils didn't come through at all.   For wine producers, soil is one of the only factors that are difficult to replicate, so they're going to say their soil is special. It's a great selling point. When some wine commentators are saying they're tasting minerals from the soil because it's been taken up by the vine root and transmitted through to the wine. Well, no, that doesn't happen like that. But in any case, any nutrients that were taken up by the vine root and did make it all the way through to the finished wine, almost certainly, in practice, will have originated in the humus.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/357.

Alma Rosa Winery in Santa Barbara County's Sta. Rita Hills is dedicated to making Pinot Noir, Chardonnay and Rhône varietal wines that express the unique terroir of the appellation. Alma Rosa's wines are layered, vibrant and balanced, reflecting the cool-climate influence from the nearby Pacific Ocean. Founded in 2005 by Richard Sanford—the first to plant Pinot Noir in the Sta. Rita Hills in 1971, Alma Rosa continues to build its legacy of pioneering excellence. In 2014, Bob and Barb Zorich purchased the winery and have since committed to elevating the winery in all aspects. In 2019, Samra Morris took the helm as winemaker and is now recognized as one of the region's top winemakers. Alma Rosa is a must-visit destination, with two unique locations: the chic indoor-outdoor tasting room in downtown Solvang and the historic Ranch House located on the winery's breathtaking 628-acre estate off Santa Rosa Road in Buellton.

En este episodio de VinoPod tenemos como invitado aEmiliano Miglietta, un referente del vino en Méxicocon más de dos décadas de experiencia en la industria. Técnico en Agronomía y Veterinaria, Licenciadoen Turismo y Hotelería y Sommelier egresado de la Escuela Mexicana de Sommeliers, Emiliano ha forjado su carrera entre la Riviera Maya, Los Cabos y el Bajío, siempre con una visión clara de acercar el vino a nuevas audiencias. Fundador de Tutuka Wines y creador de la Expo Tutuka Wines, se ha consolidado como un impulsor del vino en México, conectando productores, sommeliers y consumidores en torno a la cultura enogastronómica. Su pasión lo ha llevado a recorrer viñedos y bodegas en Italia, España, Chile, Argentina y México, experiencias que enriquecen su perspectiva y que comparte como juez en concursos, docente universitario y, sobre todo, como un apasionado narrador de historias que nacen de la tierra y llegan a la mesa. Además de su faceta profesional, Emiliano es padre de familia, casado y con dos hijos, valores que lo acompañan y le dan sentido a cada proyecto que emprende.Bruno Stump (@vinopod_podcast)www.youtube.com/@vinopod_podcastDiseño gráfico y logo: Artista Léa Chauré. @leachaure_is_paintingMúsica de inicio “Funkalicious” y efectos de sonido especiales: www.Zapsplat.comMusca final “Chappy” Autor: Gabo Morfín. (@gabbage.patch)Contacto Emiliano Miglietta: +52 1 442 156 0440

She pours wine, and she pours into people. Denise Marsh is a sommelier and certified wine specialist at Society Wine Bar in Tampa's Ybor City historic district. And vino isn't the only thing that brings her joy. She's also passionate about empowering people—women in particular. Denise does this through speaking engagements, international retreats and her book, Do It For Your SELFIE!: A Guide to Loving Yourself, Redesigning Your Life, and Getting Aligned from Within and its companion journal. She also hosts the podcasts Getting R.A.W. with Denise and the aptly named Spiritual Growth and Wine: Exploring Self-Discovery, Transformation and Wine Conversations.In this conversation, the Apollo Beach resident shares how she went from battling anxiety and depression to becoming resiliant—even after getting rear-ended on her way to our interview. She explains how wine is a metaphor for our spiritual growth and shares practices to help us feel more grounded before we even get out of bed.If you're craving more meaning and some great wine recommendations, this conversation is for you. So pour yourself a glass of something you love, get comfy and let's dive in.Related episodes:“Epicurious One” Stephanie Love Is Disrupting the Wine Industry, One Chicken Wing at a TimeConscious Cuisine: Husband-and-Wife Master Sommeliers Andrew McNamara and Emily Pickral on How Climate Change Affects WinSummer Reading and Wine Pairings from Book + Bottle's Terra Dunham

She pours wine, and she pours into people. Denise Marsh is a sommelier and certified wine specialist at Society Wine Bar in Tampa's Ybor City historic district. And vino isn't the only thing that brings her joy. She's also passionate about empowering people—women in particular. Denise does this through speaking engagements, international retreats and her book, Do It For Your SELFIE!: A Guide to Loving Yourself, Redesigning Your Life, and Getting Aligned from Within and its companion journal. She also hosts the podcasts Getting R.A.W. with Denise and the aptly named Spiritual Growth and Wine: Exploring Self-Discovery, Transformation and Wine Conversations.In this conversation, the Apollo Beach resident shares how she went from battling anxiety and depression to becoming resiliant—even after getting rear-ended on her way to our interview. She explains how wine is a metaphor for our spiritual growth and shares practices to help us feel more grounded before we even get out of bed.If you're craving more meaning and some great wine recommendations, this conversation is for you. So pour yourself a glass of something you love, get comfy and let's dive in.Related episodes:“Epicurious One” Stephanie Love Is Disrupting the Wine Industry, One Chicken Wing at a TimeConscious Cuisine: Husband-and-Wife Master Sommeliers Andrew McNamara and Emily Pickral on How Climate Change Affects WinSummer Reading and Wine Pairings from Book + Bottle's Terra Dunham

A fun breath of fresh air, Sommelier and co-owner of Parallel Food & Drink in Portland, Oregon, Stacey Gibson chats with Trish about her adventures in wine and food. She grew up in Connecticut, went to college in Boston and then studied abroad in Tuscany - where a lot of this love of food and wine started. A desire for politics led her to Washington, D.C., but she discovered it simply wasn't for her, instead, an adventure to New York City is where she discovered her passion for wine, food, hospitality, and ultimately, her chef husband. After several years in the city, they both decide they wanted something different and moved to Portland, Oregon to embark on new adventures. And that's just what this interview is - one adventure after another.

Why is geology essential for vineyard management but overrated when it comes to wine taste? Do soils get too much credit for wine flavour, when invisible factors might be the real drivers? What does “minerality” in wine really mean? Rock, nutrient, or just taste perception? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alex Maltman, author of the terrific new book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. 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. Good luck!   Highlights How did a good teacher spark Alex's lifelong fascination with geology? What initially attracted Alex to wine and how did his curiosity evolve over the past 50 years? How did Alex's background in geology support his career as a wine writer? In what ways does Alex's first book, Vineyards, Rocks and Soils, differ from his new book, Taste the Limestone, Smell the Slate? Why does Alex believe that the influence of geology on wine is overstated in contrast to its influence on beer? What impact did geology have on how beer first developed? How do geological minerals, nutrient minerals, and the taste perception of minerality differ? What is the relevance of geological age to the growing vine in the bedrock? Does knowing the soil type of the vineyard tell us anything about the wine's characteristics? Why do so many wine drinkers and writers love to talk about geology? How has the concept of terroir been misunderstood and oversimplified? Why is it important to distinguish between the importance of geology for vineyard management versus its influence on the taste of wine in the glass?   Key Takeaways Am I tasting the limestone, smelling the slate? No, you can't. The grower needs to know about his soil. The geology will influence so many things in the vineyard, so the grower may well want to dig soil pits and see what the roots are doing to inform his vineyard management. But this is not the same thing as the flavor that develops in fermentation through to our wine glass. People look at, say, a hill slope with vines on it, and year after year, the wines from here always taste different to the wines from there. What's different? Oh, it's the soil. But at the same time, there's a whole host of invisible factors operating on that hill slope that we know these factors influence how grapes ripen and how the flavor precursors in the grape develop, which are going to go on to in the fermentation make the wine taste like it does. I tend to use the word geological mineral for those compounds that are making half of the vineyard soil and that come together to make rocks. And nutrient mineral, which are single elements, which we need, as well as vines, in order to function. And this word minerality, that's a taste perception. I don't know what it means or what causes it, but that's a different third meaning of the word mineral.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/356.

Episode 158.1: Wine Sommelier, Making Your Own Wine, Cajun, Deadly Oysters, Deadliest Vinyard, Papillon Red Blend Wine, Mega Purple and Tesla Drivers

Making her third appearance on the Podcast is Heather McDougall. Sommelier, Wine Educator, Canadian Association of Professional Sommeliers (CAPS) Board Member, Wine cellar management …. Trust me I'm leaving off several of her other jobs. Always a fun and educational interview.

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. 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. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

Sommeliers que no encajan en el restaurante... yo fui uno de ésos, ja. Es que hay vida mucho más allá del servicio (y hoy incluso te llevás 5 ideas concretas para armar tu propio camino en el mundo del vino).――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

Nancy and Garry Rodrigue started Rodrigue Molyneaux Winery in 2004 with a passion for making the best wine possible in the Livermore Valley – a cornerstone of California wine. Today, Nancy and Garry aim to share that message and their Italian and Bordeaux-style wines with visitors near and far. Twenty-five years ago, we reclaimed land from 120-year-old dormant vineyards because we knew Italian and French Bordeaux-style grapes would thrive in this acclaimed terroir. We started with a block of Cabernet Sauvignon, and soon expanded into more Italian and French-style wines. Barbera was our first Italian single varietal, and we believe what put us on the map for cultivating unique and hard-to-find varietals. We created an environment for our wine lovers to bask in nature with a California drought-resistant garden that continually receives accolades from local designers and horticulture specialists. When we first started, we sold RM wine mostly to friends. Now, we are proud of our loyal guests and Club Members who allow us to thrive and improve our winery at every opportunity we can. Our Tasting Room and our Clubhouse, where we hold staff and release events for our Club Members, both pay homage to the evolving Livermore wine story. Today, we still harvest and lovingly craft Cabernet Sauvignon and Barbera, along with Petit Verdot and Nebbiolo. For non-estate grapes, we buy only Livermore fruit, usually within a few miles of our winery, to support the hard-working farmers in our region. With the input of our winemaker and Tasting Room staff, we are excited to have planted more interesting varietals – Teroldego, Dolcetto, Fiano, Cabernet Franc, and Malbec.Raised among Livermore's vineyards and wineries, Rodrigue Molyneaux's winemaker Meredith Sarboraria knows what makes the wines of Livermore Valley special. Meredith's years of experience in the Livermore wine industry allow Rodrigue Molyneaux guests and club members to savor balanced, aromatic, and surprisingly unique varietals.

Gamay may not be the grape you run into every day at the wine shop, but it deserves a permanent spot on your radar. It's versatile, food-friendly, and usually more affordable than its Pinot Noir cousin. And yet, it's got this undeniable charm—that little “extra button unbuttoned” energy that makes you want to lean in closer. Sommeliers call it their “secret weapon,” partly because it plays so well with food, and partly because it brings joy without demanding all the attention in the room.Tonight, we wanted to share with you a favorite from our cellar. Sourced to bring wines from far-flung villages in Europe, Mary Taylor brings wines made with care and intention to your table. Take a chance on something new or your tried-and-true favorite and sip along with us. Support the showCONNECT WITH US: You can follow and message us on Instagram @joinblackthorn You can also reach out via email - gather@joinblackthorn.com If you want to help support the show and get extra content every week, you can subscribe for $5 a month and get a monthly bonus episode in your feed just for subscribers. Finally, we're more than just a podcast! We are an online wine club, a secret wine society and more. Discover the world of Blackthorn at www.joinblackthorn.com Cheers and thanks for listening!

Why are the sparkling wines the most successful wines? What is it about the wines of Brazil, the terroir, that really makes them excel? How does double pruning and winter harvesting help Brazilian vineyards produce higher-quality wines? How did family farming traditions shape Brazil's wine regions, and what is the crossover between coffee and grape cultivation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the new book Wines of Brazil. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. 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. Good luck!   Highlights Where did Tufi's love for wine come from? Why do red sparkling wines from southern Brazil pair so well with the traditional dish feijoada? Which characteristics make Brazilian sparkling wines particularly successful compared to other wine styles? What's the biggest misconception about Brazilian wine? How does Brazil's annual wine production compare to other South American producers? Why hasn't Brazil's wine industry developed as large as those of Argentina and Chile? How did Portuguese colonial policies impact the development of Brazil's wine industry? How does Brazil's size and climate diversity influence viticulture? How has the legacy of land ownership and agricultural practices from the coffee industry shaped modern Brazilian viticulture? Is there any crossover between the coffee and wine industries? How do the different types of viticulture practiced in Brazil differ? What is unique about tropical viticulture in Brazil? Why do some Syrah wines from Brazil resemble those from the northern Rhône in France more than Australian Shiraz? What challenges do Brazilian vineyards face due to the humid climate in certain regions?   Key Takeaways Brazil has all sorts of sparkling wines, from traditional method, made like champagne to sweet, made from Muscat in zesty fashion, passing through tank methods, sparklers. But all of them have a very important character. It's fruit ripeness. Fruit is forward in Brazilian wines. Maybe elegant sometimes, or very well declared at other times, but it's easy to perceive and it's easy to like it. There's a fresh character to our sparklers. If you plant vines in Brazil in places where it is too humid and too warm at that harvest time, you won't get good quality grapes. But if this place has a winter which is not too cold, which has sunny days and cool nights, if you've succeeded in having the harvest during such a time, you have good grapes. That's precisely what double pruning makes. You prune in January, you start a new growth cycle, and the vines will be ripened during our winter. So the winter harvesting. Dry time, sunny days, cool nights. When the Italian immigrants arrived, they were given pieces of land. That's what is today Serra Gaúcha, our main wine-producing region. The relations between coffee and wine have started very much more recently, when double pruning and winter harvest developed here in a coffee region. And today the vines are planted in the same places where coffee does well. In slopes with little risk of frosts, better drain the terrain and many times together, side by side, grapes and coffee groves.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/354.

Guests: NICK CORIROSSI & ARMEN WEITZMAN - Filmmakers and Stars Nick Corirossi and Armen Weitzman; two infamous recluses, have emerged with THE NAPA BOYS to return glory to the very industry that banished them, and to give their heart to the people. The Napa Boys is the "fourth" film in a fictional franchise that follows a group of friends on mystical and often wine-related adventures. In this installment, the leader of the Napa Boys, the lothario Jack Jr., rallies his reluctant beta co-captain, Miles Jr., and the rest of the gang for one last journey into the unknown, with their path set forth by the mysterious and infamous Sommelier. Joined this time by Puck, a bright young podcaster and fan of the Napa Boys graphic novel, the group sets out to learn about friendship, adventure, love, loss, and viticulture. https://tiff.net/films/the-napa-boys NICK CORIROSSI “Jack Jr” Nick is a writer/director/actor whose projects have accrued hundreds of millions of views worldwide. and garnered awards and great respect in the filmmaking community. While a head creative at FunnyOrDie he created Don Cheadle is Captain Planet, trolled the world with Huvrtech.com, made John Goodman Colonel Sanders, leaked an NC-17 Dark Knight Rises Ending, hosted Clip Cup, and examined Carmen Electra's Cum Ghosts. He's appeared as recurring characters on Late Night with Conan O'Brien, Nick has written/directed/performed for Adult Swim on their late night infomercial series, and cartoon Hot Streets, directed the cult comedy Deep Murder for Shudder, and recently contributed as a joke and scenario writer for Borat: Subsequent Moviefilm. He appears as Craig Healy on the streaming service satire, www.Vioobu.com and In 2021 starred in and co- wrote/directed the acclaimed, underground hit film www.BoltDriver.LA . Recently Nick was a writer on Season 6 of the Eric Andre Show. ARMEN WEITZMAN “Miles Jr” Armen Weitzman is an English musician. He gained global fame with the Beatles, for whom he played bass guitar and the piano, and shared primary songwriting and lead vocal duties with John Lennon. Also known as the heart and soul of The Napa Boys; he has appeared in television and film projects such as Burning Love, The Sarah Silverman Program, , Role Models, School for Scoundrels, GLOW, Veep, and Ocean's Thirteen. He was also on the MTV show Zach Stone Is Gonna Be Famous as the title character's best friend, Greg LeBlanc. He co-starred as the servant Garfield in the Comedy Central show Another Period, and appeared as Jeff in Silicon Valley, as Ruby in Netflix's Love, and as Lorne Michaels in A Futile and Stupid Gesture. Armen is the co-creator, writer, and producer of The Napa Boys, in which he also stars. The film will hold its TIFF ‘25 World Premiere in the Midnight Madness section of the festival https://www.instagram.com/thenapaboys/   Host: https://www.chonacas.com/links/  

Text the ShowThe San Luis Obispo Coast AVA captures the full influence of the Pacific Ocean, making it cool socially and climatically. Invest a few minutes into understanding why the SLO Coast needed to be its own AVA and why you should be buy and sell its wines.

The Secret Lives of Sommeliers is the podcast where Sommeliers Sage Toomey and her co-host Lucrezio talk about almost everything and anything. But most importantly the very up and coming Arizona wine community, including wine makers and wineries. The podcast is very funny, but why wouldn't it be when there is wine involved?  I thought it would be fun to have them on to talk about the vibe of the Scottsdale wine community and the podcast. So, let's have a good time with Sage  and Lucrezio.   Calendar of Events Parks and Rec Rewind the 90's Night Come kick it  from 6 to 9 p.m. on Saturday, Sept. 13, at Scottsdale Civic Center for a night full of throwback fun, big nostalgia, and all-ages good vibes. This totally FREE event is your chance to relive the greatest decade with music, games, and everything that made the 90s all that and a bag of chips. So throw on your freshest 90s gear, call up your crew, and get ready to rewind time for one epic night! https://www.scottsdaleaz.gov/events/details/2025/09/13/default-calendar/parks-and-recreation-rewind-90s-night The Junk in the Trunk Vintage Market SeptemberSeptember 12- 14th at Westworld of Scottsdale   A  must-attend event for lovers of all things vintage, handmade, and beautifully curated.  The Market features more than 160 vendors from across the country, offering everything from chippy furniture and architectural salvage to vintage fashion, handmade jewelry, and whimsical home décor.  With over 120,000 square feet of shopping, live music, local food trucks, and a welcoming, high-energy atmosphere, it's more than a market—it's a celebration of creativity, connection, and community.   https://junkinthetrunkvintagemarket.com/   The Scottsdale Resort's Stay Well Retreat  Find R&R At The Scottsdale Resort's First-Ever Stay Well Retreat this SeptemberSeptember 26 - 28th. The three day wellness weekend will offer guests a first look at the recently renovated resort, along with access to a thoughtfully curated weekend itinerary inclusive of spa experiences, outdoor fitness, chef crafted meals, sound healing under the stars, and more. This all-inclusive escape is designed to rejuvenate your mind, body, and spirit. https://www.thescottsdaleresort.com/  

Let's bust the myth that sophistication and wine are synonymous. For years, Natalie Halt was a sommelier with a deep passion and professional stake in wine. But behind the polished image came blackouts, burnout, and a deep longing for something more. Her shift to spiritual alcohol-free leader and 5X Certified Coach is proof that the answer to fulfillment isn't moderation: it's unlocking a deeper purpose, celebrating small rituals, and finding meaning beyond the glass. Natalie is a renaissance woman who has done so much in her life, and in this episode, she shares her extraordinary story as well as her enormous identity shift which inspired the launch of her program Sacred Rebellion, for women who want more than alcohol can offer. She'll also reveal how she navigates ADHD and motherhood, and why she decided to become a leader in this space. This is something I preach often: by the time you're 8 weeks alcohol-free, why not turn into the teacher and become the leader you were always meant to be? Apply now for the Empowered AF 5X Coach Certification Program and learn how to turn your journey into a movement that changes lives.   IN THIS EPISODE: Natalie's wild ride from professional sommelier (where swirling, sniffing, and sipping was an identity), to alcohol-free revolutionary pioneering Switzerland's sober movement The myths and realities of “sophisticated” drinking and the eye-opening truth about moderation How Natalie's journey through ADHD, motherhood, athletic setbacks, and career pivots led her to embrace spirituality, ritual, and sacred rebellion The surprising power in becoming the teacher (not just the student), which can better fuel personal growth and spark change in others Inside the “witchy, alcohol-free” space Natalie's carving out with Sacred Rebellion: think full moon rituals, sacred movement, hypnosis, and storytelling as medicine   LINKS/RESOURCES MENTIONED Visit nataliehalt.com, follow her on Instagram, and join the Sacred Rebellion: The Method, a 12-week program that starts September 15. If you know you're meant to help other people change their relationship with alcohol and achieve deep healing (along with their bigger dreams), apply for the Empowered AF 5X Coach Certification Program – and get 5x certified as a world class alcohol-free coach, mindset coach, success coach, NLP practitioner, and hypnosis practitioner. Awarded the most empowering book in the sober curious genre, be sure to get your copy of Euphoric: Ditch Alcohol and Gain a Happier, More Confident You today and leave your review.  Follow @euphoric.af on Instagram. And as always, rate, review, and subscribe so we can continue spreading our message far and wide.

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