Podcasts about Sommelier

How can you create a life you don't need a vacation from? What can we learn from the French about slowing down, savoring meals, and making conversation the heart of gatherings? What's it like living in the “other southern France”? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Steve Hoffman, who has written an award-winning memoir called A Season for That: Lost and Found in the Other Southern 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 Steve Hoffman's terrific new book, A Season for That: Lost and Found in the Other Southern France. 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 What do tax preparation and writing have in common? What inspired Steve to write about the Languedoc, which he refers to as the other Southern France? What were the major hurdles to getting A Season for That published? How did Steve shift from an article to a book mindset? What helped Steve find the balance between writing beautifully and the need to move the story forward? What important lessons did Steve learn from his editor, respected cookbook author Francis Lam? What was it like to move across the world with two young children? Are there insights about French parenting and family life that Steve continues to apply? How did Steve choose the specific village he wanted to live in? How do vulnerability and curiosity help with cultural immersion?   Key Takeaways Steve says that we're often sold the idea that our lives are boring and that we need relief from our lives. He believes in leading a life that doesn't require evacuation. That your life itself, if you are careful about it and a little bit intentional about it, can be the thing that you want to dive into every day. Steve mentions Thanksgiving as one of the very few occasions where he and his family commit to slowing down and making conversation around the table, and a great meal. There was something about the French willingness to let conversation be the point and a way of passing time that was really refreshing. Steve settled in 2012 as a family for an extended fall semester in the Languedoc region, which he refers to as the other southern France, because it is, to some extent, the poor cousin of what most people think of as southern France, primarily Provence and the Côte d'Azur, the Riviera, which was extensively touristed and a lot of money got brought into that region. Peter Mayle, Princess Grace, and F. Scott Fitzgerald made it a wealthy playground. Languedoc is the portion of Mediterranean France to the west of the Rhone. So the Rhone divides the country in two, east of the Rhone is Provence, and the Riviera west of the Rhone is Languedoc and eventually Roussillon. He had the kinds of experiences he had because they weren't in the grips of a tourist haven.   About Steve Hoffman Steve Hoffman is a Minnesota tax preparer and food writer. His writing has won multiple national awards, including the 2019 James Beard M.F.K. Fisher Distinguished Writing Award. He has been published in Food & Wine, The Washington Post, and The Minneapolis Star Tribune, among other publications. He shares one acre on Turtle Lake, in Shoreview, Minnesota, with his wife, Mary Jo, their elderly and entitled puggle, and roughly 80,000 honeybees.       To learn more, visit https://www.nataliemaclean.com/348.

Parece una pavada: servir vino, girar la botella, y listo. Pero ese gesto casi invisible, dice mucho. No solo es técnico, también es una cuestión de respeto. Y hoy te cuento por qué.――――――――――――――――――――――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.――――――――――――――――――――――

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.

In partnership with Club Oenologique - the world through the lens of wine and spirits. Fresh from being crowned IWSC UK Sommelier of the Year 2025, Maria Boumpa -  wine director at London's double-Michelin-starred Da Terra - is David's guest to talk about her victory in the rigorous contest and the wines that excite her most.     Learn more about your ad choices. Visit megaphone.fm/adchoices

Vom 1335! gegründeten Traditions-Weingut Kathäuserhof aus Trier-Eitelsbach an der Ruwer kommt der Eitelsbacher Riesling 2022 Alte Reben.

O BANZAcast é a sua dose semanal de chapação!Patrocínio: Encontre os melhores substratos para o seu cultivo na Dedo Verde Substratos! Colheitas mais fartas, com qualidade e simplicidade, você encontra na www.dedoverdesubstratos.comEntre na nossa loja e compre os produtos exclusivos do BANZAcast!https://umapenca.com/banza/Desde 2019, com novos episódios onde falamos do mundo na perspectiva do maconheiro.Muita fumaça, risada e informação aqui no nosso podcast.Conheça nossa página de apoio, no https://apoia.se/banzaoficialTodos os nossos links: https://linktr.ee/banzaoficialDisponível no seu agregador de podcast preferido.

Wirft man alle idealen Wünsche für einen Sommelier in einen Topf, erhält man niemand Geringeren als Julien Morlat. Deutschlands gefühlvollster Sommelier kommt aus Frankreich. Julien Morlat hat in München nicht nur seine zweite Heimat gefunden, sondern mit seiner Art eine neue Definition von Gastlichkeit eingeführt. Julien versteht sich nicht nur als Sommelier, sondern als Gastgeber mit Leib und Seele. Sein Umgang ist stets dezent, niemals aufdringlich – er hört zu, beobachtet, fühlt sich in seine Gäste ein. Im Alois ist er das verbindende Herz: Er führt Gespräche – ja, wirklich – mit Anmut, informiert und schenkt niemals abgehoben, sondern immer empathisch ein. Ob er eine Empfehlung ausspricht oder einen besonderen Wunsch erfüllt – Julien schafft Vertrauen und Nähe. Ihm geht es nicht um Perfektion, sondern um die selbstverständliche Freude am perfekten Moment. Diese menschliche Tiefe spürt man bei jeder Empfehlung: Er kombiniert den komplexen Gaumengeschmack mit fundierter Fachkenntnis und spürt unmittelbar, welcher Tropfen das Gericht zu neuem Glanz führt. Einzigartig ist seine Philosophie, dass ein Restaurant kein Duo, sondern ein Quartett ist, bei dem Küchenchef, Sommelier, Service und Gast im Einklang agieren und sich bereichern. Was Julien besonders auszeichnet, ist sein je ne sais quoi – sein französischer Ursprung verleiht ihm, gepaart mit bayerischer Bodenständigkeit, einen Stil, der schlicht elegant, herzlich und erinnerungswürdig ist. Er bringt französische Höflichkeit, dieses charmante „Zuviel an Aufmerksamkeit“, ohne jemals aufgesetzt zu wirken. Gleichzeitig ist er in München tief verankert – er passt sich an, ohne sich aufzugeben. Im Alois spürt man diese Polyphonie: ein Mann, der berührt, ohne zu bedrängen, der führt, ohne zu dominieren, der empfängt, ohne zu regieren. In allem, was er tut, zeigt Julien: Wein ist nichts ohne Emotionen. Ein Ausnahmekünstler, ein echter Herzensdienstleister, ein Mann, der mit jedem Glas ein Stück Zuhause schenkt.

How does music, even types you dislike, make wine more enjoyable? Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? What happens when you stop overthinking wine and music and just enjoy? 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 How does a low-pitched, slow-tempo musical piece impact the perceived fruitiness of wine? What does "timbre" mean in musical terms? How do different musical characteristics influence the perception of wine's effervescence? Did the participants' music preferences correlate with their enjoyment of the wine? What might surprise you about how the wines tasted in silence compared? Why does the influence of sound on our perception tend to go unnoticed? How are some winemakers using music in their wineries? Are there retail applications for Susan's research into the influence of music on the perception of wine? What would be Susan's ideal live concert and wine pairing scenario? What are some of the possibilities in the future for AI-generated music for wine experiences? Is there an interest in similar research on the intersection between dance and wine perception? What future research areas is Susan considering in terms of music and wine perception? What three objects would Susan display in a museum representing her life and passions? If Susan could share a wine with anyone outside the wine industry, who would it be and why? How can you start being more intentional about exploring sensory experiences with wine and music?   Key Takeaways How does music, even types you dislike, make wine more enjoyable? Susan says that in her experiments, the wine that was consistently the worst, least balanced, was the wine tasted without music. Even if somebody said I really didn't like this music, it was a way better wine to them than without music. Even for the wine experts, the wines were much more palatable without music. I think that's why sound can be a very, very powerful thing. Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? Susan has worked with tasting rooms and wine bars to curate their playlists in terms of the experiences that they want their customers to have. You want to have people be a little more relaxed in the morning, but then, you start amping it up for the evening. I put together a complete journey, that sort of sonic seasoning for different expressions of their wines, for big bold red versus for their light, youthful white wines. What happens when you stop overthinking wine and music and just enjoy? Susan says that with the melding of music and wine, there's still so much to learn. Keep trying things. Don't worry about whether it's right or wrong. Just enjoy the experience. Let everything come in sensorially and enjoy that and embrace again the mystery of things. We can't explain everything through data, and that's a good thing.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. 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.         To learn more, visit https://www.nataliemaclean.com/347.

The Caires estate offers spectacular views of rolling hills stretched out among painted skies, creating the perfect setting for growing the most delectable yet unpretentious wines California has to offer. Three microclimates and a diverse terroir, ranging from a low, cold creek bed to a rocky hillside slope — replete with an interesting clay and static soil makeup — contribute layers of complexity and depth to BoaVentura wines. BoaVentura wines are truly handmade. The grapes are hand-picked by family and friends, and Brett and Monique take pride in crafting wines that BoaVentura Baptiste de Caires would be proud of. After all, his spirit is manifested in the name of the winery, Boa Ventura, or “Good Venture.”

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.

This week's show features an exceptional line-up of guests. Evan Goldstein, one of the original Master Sommeliers based in San Francisco and a recent judge at the National Wine Awards, joins us to discuss both wine and baseball, sharing his experiences serving thousands of glasses of wine at San Francisco Giants games. Sara d'Amato, a contributor to WineAlign, will explore rosé wines from Avignon, France, and present an innovative way to refresh your rosé as the French do on a hot summer day. Michelle Bouffard, Sommelier, author, and founder of Tasting Climate Change, offers insights into her dedicated work addressing the impact of climate change on grape farming and shares practical suggestions for making a difference. Finally, we connect with George Samios, Director of Penali Cellar Doors in Greater Melbourne and a long-time friend of the show, to discuss the revitalization of Australia's cellar doors decades after their initial establishment.

Carlos Simoes Santos é um dos mais respeitados Master Sommelier do Mundo,  um dos únicos 282 indivíduos em todo o mundo a ganhar este prestigioso título. Nascido na Suíça de pais portugueses, criado parte da sua vida em Portugal e atualmente vive na Austrália. Com mais de 23 anos de experiência no setor de hospitalidade, Carlos trabalhou em renomados restaurantes com estrelas Michelin, incluindo o estabelecimento de três estrelas de Gordon Ramsay em Londres, Dinner by Heston Blumenthal e Vue de Monde em Melbourne, onde atua como Diretor de Vinhos. Carlos é celebrado por seu paladar excepcional, profundo conhecimento das regiões vinícolas globais e excelentes habilidades de serviço. Ele também possui o Diploma Internacional de Sommelier ASI com Ouro, uma distinção conquistada por apenas 45 pessoas em todo o mundo. Em 2019, ele foi nomeado Melhor Sommelier/Diretor de Vinhos pela Revista de Vinhos Portugal e recebeu elogios como Sommelier do Ano da Gault & Millau Australia. Carlos é co-fundador do My Sommeliers Wine Club e Host do podcast Got Somme, onde desempenha uma envolvente atividade voltada à educação do setor dos vinhos. Assista agora mesmo este imperdível episódio..Convidado : Carlos Santos / @santosimoes_ms  @gotsomme /  contact@carloss.com .Hostess : Dayane Casal / @dayanecasal / www.dayanecasal.com

Als Wein-Influencer auf Instagram und Youtube hat Johannes Quernheim bereits ein breites Publikum. Nun macht der durstige Marketing-Experte mit einer neuen App Platzhirsch Vivino Konkurrenz.

Als Wein-Influencer auf Instagram und Youtube hat Johannes Quernheim bereits ein breites Publikum. Nun macht der durstige Marketing-Experte mit einer neuen App Platzhirsch Vivino Konkurrenz.

Hebrews 5:11-14

KCBS Radio's Foodie Chap Liam Mayclem speaks with Ozumo's Managing Partner and Sommelier, Marcus Garcia. Ozumo is counting down to its 25th Anniversary with amazing food and all day Happy Hours on Friday.

Als Wein-Influencer auf Instagram und Youtube hat Johannes Quernheim bereits ein breites Publikum. Nun macht der durstige Marketing-Experte mit seiner neuen App "Grape Guru" dem Platzhirsch "Vivino" Konkurrenz.

Immediately after recording the first episode of Syrah's quest, Fiona and Ty discuss how it went and what they hope lies in store! Fiona Howat is a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Additional Credits & Links Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

Sie ist die Architektin eines neuen Weinbewusstseins. Christina Hilker ist keine von jenen, die sich erklären muss. Keine, die in lärmenden Runden lacht, um gesehen zu werden. Sie steht nicht im Mittelpunkt – sie ist auf eine besondere Weise der Mittelpunkt, ohne es zu fordern oder im Entferntesten zu wollen. Alles an ihr ist entschieden – das Gehen, das Schweigen, das Sehen. Weine zu probieren ist für sie ein authentischer Vorgang, kein banales Schmecken, ein Hören. Sie lauscht dem Wein. Sie versteht den Winzer, ohne ihn zu kennen. Seine Zweifel. Seine Geduld. Seine Entscheidung, es genau so zu lassen. Genuss bedeutet für sie nicht Überfluss – sondern Stille im Überfluss. Konzentration im Übermaß. Zwischen Gefühl und Kontrolle. Sie ist modern – weil sie Vergangenheit versteht. Und traditionell – weil sie Zukunft gestalten kann. Wer mit ihr arbeitet, merkt bald, dass sie keine Chefin ist. Sie ist Bewegung. Ihr Business ist diskret, fast lautlos. Und dennoch wirksam – wie Parfum in einem warmen Raum. Man erkennt sie an der Art, wie sie ein Restaurant betritt. Sie betritt den Saal nicht, sie umrahmt ihn. Ihre Schritte sind lautlos, nicht aus Demut, sondern aus Disziplin. Keine Spur von Eile, kein Lächeln, das um Gefallen buhlt. Nur Präsenz. Jeder Ort wird ein Teil von ihr, eine weitere Falte in einem makellos gefalteten Lebenslauf aus Duft, Licht, Substanz. Sie trägt keine Pose, keinen Stolz. Sie träumt nicht – sie visualisiert. Sie spricht nicht von Erfolg, sie sieht ihn voraus. Sie ist das Maß. Nicht durch Lautstärke. Durch Tiefe. Konzentration, die messbar scheint. Aus Präzision, die den Zufall ausschließt. Sie hat kein Dogma. Nur Prinzipien. Kontrolle. Initiative. Rhythmus. Und eine Intuition, die wirkt – weil sie nicht rät, sondern weiß. Manche nennen sie distanziert. Aber wer genau hinsieht, erkennt in ihrem Blick keine Distanz, sondern Respekt. Kein Abstand, sondern Verantwortung – ihrem Gegenüber und der Situation.

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.

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.

Fiona joins us as Syrah, the conniving sixth son of the wealthy and influential Duskstone family. Listen in as Syrah corresponds with a mysterious benefactor and plans a dastardly mission. Fiona Howat is a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Additional Credits & Links Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

En este episodio de Turismocero Radio recibimos nuevamente a Guadalupe Pazos —sommelier, periodista y amiga de la casa— para sumergirnos en una charla apasionante sobre la identidad gastronómica de Buenos Aires.Hablamos de sabores, costumbres y contradicciones. ¿Existe una "gastronomía porteña" como tal? ¿Qué platos nos definen? ¿Cuál es la influencia real de la inmigración, del marketing, de las modas gourmet? Desde la milanesa con papas hasta el boom de la cocina de autor, recorremos la evolución (y la confusión) de una ciudad que come mucho, bien y con opiniones fuertes.Además, reflexionamos sobre la relación entre gastronomía, turismo y cultura, y el rol de los medios y los profesionales a la hora de construir relatos sobre lo que comemos.Turismocero Radio es el programa de radio de Turismocero.com, que desde hace más de diez años informa sobre la actualidad del turismo en toda Latinoamérica. Se emite en radios de distintas localidades de Argentina, Uruguay, Estados Unidos y Perú.

 "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.

Lo usiamo ogni giorno, quasi senza pensarci. Una manciata nell'acqua che bolle, un pizzico sull'insalata, una spolverata sulle patatine. Il sale è il gesto più naturale della cucina, tanto semplice quanto trascurato. Ma cosa sappiamo davvero di lui? Da dove proviene, come si raccoglie, come si differenzia? La verità è che il sale è uno degli alimenti più antichi, preziosi e determinanti della storia umana, eppure oggi vive in un angolo, confinato a comparsa muta nelle nostre cucine

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! 

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.

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:

Martin Kammann möchte kein Chef, kein Vorgesetzter sein und vor allem nicht unbedingt im Mittelpunkt stehen – und doch strahlt er eine stille Hoheit aus, die aus dem Innersten kommt, aus einem Gefühl für Balance, für das rechte Maß. In einer Welt, in der Business oft mit Lautstärke verwechselt wird, ist er das Gegenteil: ein Ruhepol von unheimlicher Beständigkeit. Er ist, obwohl mittendrin, niemals laut. Und doch ordnet sich vieles um ihn, wie von selbst. Nicht, weil er es verlangt. Sondern weil sein Dasein den Raum veredelt. Er ist kein Ästhet im akademischen Sinn, eher einer im existenziellen. Arbeitsästhetik bedeutet für ihn, dass Essen und Trinken nur dann Genuss werden, wenn sich das Tun selbst in Genuss verwandelt. Ein Teller ist nur dann schön, wenn er von einem Menschen mit Herz serviert wird. Ebenso wie ein Glas Wein nur dann wirklich wirkt, wenn man ihm zuhört – der Flasche, aus der es stammt, dem Winzer, der sie gefüllt hat, der Reise, die sie genommen hat. Wein ist für ihn kein Produkt, sondern ein Ausdruck von Beziehung – zwischen Erde und Mensch, zwischen Zeit und Geduld, zwischen Tradition und dem Mut, modern zu denken. Es sind diese Geschichten, die seinen Blick formen – nicht als Lifestyle im dekorativen Sinn, sondern als Charakter. Eine Art, das Leben zu gestalten. Die Dinge zu ehren. Und Arbeit kein Zwang, sondern ein Ausdruck von Liebe. Ein gutes Restaurant ist wie eine Beziehung. Modern, weil man sich entwickelt. Traditionell, weil man sich kennt. Wenn er geht, hinterlässt er keinen Lärm, keine E-Mail-Flut, keine offenen To-Dos. Nur ein vages Gefühl von Dankbarkeit. Und man weiß: Wenn er morgen wiederkommt, wird der Tag wieder stiller beginnen. Besser laufen. Und man wird sich wieder daran erinnern, dass auch Arbeit – wenn sie aus Liebe geschieht – ein Genuss sein kann.

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.

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.

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.

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 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...

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