Podcasts about Sommelier

Con motivo del Día Nacional de la Yerba Mate en Argentina emprendemos un viaje a través de la historia de esta infusión que originó en Sudamérica, conquistó partes del Medio Oriente y ahora se está expandiendo por varios países, con Valeria Trápaga, escritora y primera sommelier de yerba mate del mundo.

New York Times and #1 Amazon bestselling author Simon Gervais AND BOOK SPY, author, and editor Ryan Steck join BOOKSTORM Podcast to discuss The Second Son!  This discussion is fire! We talk all about the family dynamics of a mother favoring the first-born son - you know the one ... he can do no wrong. What happens when a child simply wants to be seen by a parent? And what happens when that parent is suffering through dementia?! We talk about Chase Burke's ability to function in high-intensity situations. Some of us lose it; he focuses! We discuss our moral compass and what happens when it's challenged by a crisis. And, of course, we talk about the high-stakes conspiracies and plots that are seemingly all over the headlines! Join us!You can find more of your favorite bestselling authors at BOOKSTORM Podcast! We're also on Instagram, TikTok, Facebook, and YouTube!

Wir nehmen "Il Bruciato" - einen Bolgheri von Antinori unter die Lupe! Kann der Wein für ca. 30 Euro überzeugen? Und was heißt eigentlich nochmal "Super-Toskaner"? Schmeckt, riecht und vor allem hört rein in diese Vier Flaschen Speedtasting-Folge.

Aldo Sohm, the celebrated sommelier for Le Bernardin, discusses his new book, Wine Simple: Perfect Pairings, and provide listeners with tips and tricks for creating great wine pairings this holiday season.

charlamos con Alma.Cabral sobre la final que la.consagró campeona.y sonbre el presente del vino argentino

In seinen Rosé haben wir uns spontan verliebt! Winzer Clemens Krutzler bringt frischen Wind ins Glas und sagt, was seine Generation von Weinen erwartet. In dieser Episode von "Vier Flaschen" entführen wir euch ins österreichische Südburgenland. Gast der heutigen Folge ist Clemens Krutzler, ein aufstrebender junger Winzer, der mit gerade einmal 23 Jahren das traditionsreiche Weingut Krutzler in eine neue Ära führt. Gemeinsam sprechen wir über den modernen Ansatz in der Weinproduktion, die Besonderheiten von eisenreichen Böden und die Zukunft von österreichischem Wein. Von einem einzigartigen Welschriesling über einen faszinierenden Gemischten Satz bis hin zu einem außergewöhnlichen Rosé aus Blaufränkisch. Entdeckt Weinkreationen, die Energie, Eleganz und Leichtigkeit versprühen. Taucht ein in diese inspirierende Geschichte und erfahrt, wie Clemens die Weinwelt aufmischt! Das Weinpaket zu dieser Folge gibt es unter www.hawesko.de/vierflaschen

Johannes Schellhorn ist nicht nur einer der kultigsten, sondern auch einer der wohlwissenden Weinfachleute – nicht nur – unserer Republik. Legendär ist seine Zeit als Co-Sommelier neben Billy Wagner im Berliner Kultlokal Nobelhart & Schmutzig, die er durch die Miteröffnung der Weinbar „Freundschaft“ noch krönte. Mit Johannes zusammen eröffnen wir unsere neue Rubrik, SOMMELIER „Deep Dive“, bei welchem wir in ein Thema der Weinwelt ganz intensiv und tief eintauchen möchten. Er selber hat sich das Thema Wachau ausgesucht. Wen wundert's, denn im Jahr 2025 erhielt er gemeinsam mit seinem Partner Willi Schlögl den Steinfederpreis der Vinea Wachau für besondere Verdienste um Weinkultur, wie übrigens auch Hans Mahr, der freundlicherweise das Intro zu dieser Episode sprach.

Freelancers everywhere are feeling it. The ground beneath our feet is shifting, because AI isn't just changing how we write. It's also changing where value lives in our industry. In this episode, I break down what few people are talking about: your writing skills might still be world-class, but they're now solving the wrong problem. Much of what I discuss was inspired by the brilliant new book Reshuffle: Who Wins When AI Restacks the Knowledge Economy by Sangeet Paul Choudary. The constraint that once made your writing indispensable has moved. And if you don't move with it, you risk becoming the business equivalent of a brilliant typewriter repair shop in 1975. I dive deep into the real economic shift happening under AI's rise, revealing how to follow where value is migrating in your market before your competitors do. What You'll Learn Why AI hasn't destroyed demand for writers; it's just moved the constraint How to spot the new "value zones" in your market before others see them Why "average" AI content isn't your protection (and what is) The critical shift from creation to curation, and how to monetize your judgment How to reframe your positioning around risk, coordination, and confidence A simple 3-step method to identify where your next big opportunity lies Why your future role looks less like a writer and more like a producer or orchestrator Key Ideas and Takeaways 1. The Sommelier's Secret Your clients aren't drowning in a lack of content. They're drowning in options. AI made creation cheap, but it didn't make discernment easy. The most valuable freelancers now sell confidence and clarity, not just words. 2. Follow the Constraint The value constraint has shifted: From scarcity to risk (ensuring AI content doesn't harm the brand) From production to coordination (helping teams align their AI use) From creation to curation and orchestration (judgment, taste, and integration) 3. Be the Fugu Chef Like a sushi master trusted with a poisonous fish, your job is now about managing risk and trust. Clients will pay more for your judgment than your keyboard. 4. The Rick Rubin Lesson Think this is all outside your wheelhouse? I urge you to reconsider. You have more skill, wisdom, and capability than you think. Music producer Rick Rubin can't play a single musical instrument or read music. But he produces masterpieces. Your value is no longer in typing faster or crafting prettier sentences. It's in creating the conditions for the right ideas and messages to emerge. 5. Rebundling Your Business The future isn't about resisting AI. Instead, it's about rebundling your value around new constraints: From "I write blog posts" to "I ensure your content strategy doesn't become an AI dumpster fire." From "I write email campaigns" to "I orchestrate customer journeys across your entire AI-powered stack." From "I create copy" to "I protect your reputation while scaling your message." 6. Your 30-Day Constraint Hunt Start finding your next opportunity: List what clients pay you for today. Ask what happens when AI makes each thing 10x faster and cheaper. Find the break points, the new problems that emerge when your old services get automated. That's where your next business model lives. Action Steps Run a "Constraint Audit": Pick one client and map where things break when AI enters the picture. Test a Micro-Offer: Solve one small constraint (e.g., "brand safety audit for AI content"). Rework Your Positioning: Stop describing what you do. Start describing what you protect or enable. Experiment with New Framing: "I manage [CONSTRAINT] so you can [OUTCOME] without [RISK]." Memorable Soundbites "Your writing skills are now solving the wrong problem." "The constraint that used to keep your skills in demand is moving rapidly." "AI has removed that obstacle, that constraint." "This is the dumbest and most incapable these tools will ever be." "The constraint is rapidly moving from 'create content' to 'ensure content doesn't erode or destroy our reputation.'" "We're becoming the fugu chefs of content." "The break points, that's where you might just find your next business model." "You're not selling writing. You're selling judgment, coordination, and confidence in a world where writing is free but trust is expensive." "Stop asking 'What can't AI do yet?' Start asking 'What does AI break?' Because in that break, in that new constraint, that's where your next level lives."

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.

Join Sarah and Rich as they sit down with the very pregnant and wildly charming "affordable Sommelier" Lucia Ford. From what a sommelier can actually drink while expecting to her CIA training and content-creator life, Lucia keeps the laughs-and the mocktails-flowing...and proves why she still out-tastes everyone in the room.

Thomas Dayras, après sa sortie de l'ESCP et de sa première expérience en Consulting, s'est lancé dans l'univers passionnant du métier de Sommelier. Fort de cette passion et de cette connaissance terrain, il a ensuite lancé sa startup et réalisé deux levées de fonds afin de constituer son équipe d'une quinzaine de talents. Une quarantaine de clients prestigieux comme Lactalis, Intermarché, Carrefour, Colgate, Carte Noire, Monoprix... Il nous partage dans cet épisode la raison pour laquelle il perce auprès des FMCG.

In this inspiring episode, Molly welcomes special guest Jillian Fontana, a certified sommelier and founder of Mod Elixirs, a new line of thoughtfully crafted alcohol-free beverages. Jillian shares her personal journey from being fully immersed in the wine and hospitality industry to re-evaluating her relationship with alcohol—all while staying true to her passion for wine and food.Through their conversation, Molly and Jillian explore what it means to be an alcohol minimalist even when you're deeply connected to the beverage industry. Jillian's story offers a powerful example of how we can rewrite our beliefs about alcohol, prioritize our well-being, and still celebrate the joy of tasting and pairing in a new way.What You'll Learn in This Episode:How Jillian's professional identity as a sommelier intersected with her personal struggle around overdrinkingThe subtle but important difference between alcohol moderation and alcohol minimalismWhy redefining rituals and routines around alcohol is a key part of long-term changeHow Jillian used her industry experience to develop Mod Elixirs, a brand-new line of alcohol-free elixirsPractical ways to incorporate mindful drinking while honoring your passion for food, wine, and connectionAbout Jillian Fontana:Jillian is a certified sommelier with a background in high-end restaurants in Boston and New York. After becoming a mother and noticing the increasing role alcohol played in her daily life, she began rethinking her habits and redefining her relationship with drinking. Drawing on her deep knowledge of flavor and pairing, she launched Mod Elixirs—a brand dedicated to crafting complex, delicious, non-alcoholic beverages for those who want a new way to celebrate.Resources & Links:Learn more about Mod Elixirs: Mod Elixirs WebsiteConnect with Jillian Fontana on Instagram: @modelixirsMolly's book: Breaking the Bottle LegacyJoin the Alcohol Minimalist community: Facebook GroupLow risk drinking guidelines from the NIAAA:Healthy men under 65:No more than 4 drinks in one day and no more than 14 drinks per week.Healthy women (all ages) and healthy men 65 and older:No more than 3 drinks in one day and no more than 7 drinks per week.One drink is defined as 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof liquor. So remember that a mixed drink or full glass of wine are probably more than one drink.Abstinence from alcoholAbstinence from alcohol is the best choice for people who take medication(s) that interact with alcohol, have health conditions that could be exacerbated by alcohol (e.g. liver disease), are pregnant or may become pregnant or have had a problem with alcohol or another substance in the past.Benefits of “low-risk” drinkingFollowing these guidelines reduces the risk of health problems such as cancer, liver disease, reduced immunity, ulcers, sleep problems, complications of existing conditions, and more. It also reduces the risk of depression, social problems, and difficulties at school or work. ★ Support this podcast ★

On this episode of A One Pint Stand, I am joined by sommelier and owner of My Wine Truth, Nicole Collins-Kwong.  We recorded our conversation about wines to pair with holidays and how to shop for the perfect gift for that wine enthusiast in your life at Thomas Liquors in Saint Paul, Minnesota.  Nicole talks about how to pair wine with some iconic holiday dishes and gives some suggestions of what to bring at various price points.  If you liked the show and want to support the A One Pint Stand, consider joining our Patreon.  There is some great bonus content that our Patreon supporters enjoy that give a fun peek behind the scenes.

Wir probieren Orsettino, einen Montepulciano d'Abruzzo – und erleben eine echte Überraschung! Ein Wein, der aussieht wie 20 €, aber unter 10 € kostet. Ein perfekter Pizzawein, für den einer von uns 10 Punkte gibt. Wir sprechen über: - Das Weingut Fosso Corno - Den Jahrgang 2022 - Montepulciano d'Abruzzo – Rebsorte & Region - Warum dieser Wein als Pizzawein durch die Decke geht - Und warum sogar ungeliebte Nachbarn mittrinken dürfen

durée : 00:08:51 - Nouvelles têtes - par : Mathilde Serrell - Allan Fournier, sommelier, qui danse dans la rue pendant ses pauses. Tablier blanc, calot de marin sur la tête, il lève la jambe comme personne entre deux bouteilles ouvertes et quand il se met à danser, tout le monde se met à sourire autour de lui. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Sie lieben und leben für Weinfranken. Und doch sind Anja Kirchpfening und Hauke Hellbach keine, die Parolen rufen oder mit erhobener Faust durch die Weinszene ziehen. Sie arbeiten punktiert, fokussiert, apodiktisch und beharrlich – und genau darin liegen ihre überzeugenden Argumente. In ihrer Authentizität. Man könnte sie Idealisten nennen, aber das trifft es nicht. Idealisten träumen. Anja und Hauke aber handeln. Sie sind Realisten des Guten, Pragmatiker mit Prinzipien. Zwei Sommeliers, die man, ohne zu zögern, Patrioten nennen darf. Nicht im Pathos der Fahne, sondern im Sinn der Hingabe, ihrer Leidenschaft: für Franken, für ein Konzept, das sie mitfundieren, leben und wovon sie wiederum aufgrund der Einzigartigkeit profitieren. Sie leben ihre fränkische Weinkarte nicht als Strohfeuer, brennen nicht lichterloh und ganz schnell ab, sondern kontrolliert – wie ein Ofen, der über Nacht Wärme speichert. Ihre Glut heißt Verantwortung. Treue der einzigartigen Idee gegenüber, in und mit der Region zu leben, sich von dieser bereichern zu lassen und zugleich diese zu bereichern. Das sucht seinesgleichen. Verantwortung den Gästen, den Winzern und den Mitarbeitern gegenüber. Während andere die große weite Welt erklären, bauen sie still an dieser – aus dem Inneren, aus ihrer Region heraus. Und weil sie wissen, dass Überzeugung kein PR-Format ist, bleibt ihnen die Bühne fremd. Ihr Patriotismus hat nichts mit Grenzen zu tun, sondern mit Gewissenhaftigkeit. Mit dem Glauben, dass das Eigene dann stark ist, wenn es offen bleibt. Anja Kirchpfening und Hauke Hellbach haben sich dem vinophilen Franken verschrieben. Nicht, weil sie sich abschotten wollen, sondern weil sie wissen: Identität wächst nur dort, wo man sie pflegt. Sie sprechen über Herkunft, aber ohne Nostalgie. Ihr Blick ist nach vorn gerichtet, ihr Werkzeug ist Geduld. Sie horten ihr Wissen nicht, sondern teilen es, weil sie wissen, dass Dauer nur durch Weitergabe entsteht. Sie helfen als Spiegel – mit Inspiration und Kritik – den Winzern, sich zu entwickeln, und ihre Beständigkeit ist mehr als Anerkennung und Wertschätzung. Es ist offen gelebte Begeisterung, die ansteckt und die gerne – und hoffentlich oft – Schule machen darf.

Kecke Sprüche aus der Südsteiermark! Beispielsweise der, dass „die besten Weine der Welt leider von den größten Idioten getrunken werden„. Oder dieser: „Wir sind ein stolzer Nicht-Bio-Betrieb!“ Aber – kein Grund zur Beunruhigung, denn einerseits kennt der Markus, der auf dem Weingut MUSTER.GAMLITZ als „Sommelier und Mädchen für alles“ arbeitet, auch die Netten und andererseits hat er auch nachdenkliche Gedanken und Sätze im Portfolio, so wie den, dass Wein ein großartiges Genussmittel im Duo Essen und Trinken sei und wir uns „darauf besinnen [sollten], aus dem Notwendigen etwas Besonderes zu machen„. Außerdem hatte er gute Weine mitgebracht, so dass unser Plausch über die Steiermark, das Klima und die Böden dort und was das für die Weine bedeutet unterm Strich ziemlich kurzweilig war – wie gut, dass sich nach dem Podcast noch ein Weinabend bei Gräfe's Wein & fein anschloss…Mehr Infos (und Bilder!) bei den STIPvisiten[00:00] unser Gast: Markus, Sommelier, Vertriebler und Mädchen für Alles beim Weingut MUSTER.GAMLITZ[10:56] wir haben was Besonderes im Glas: Wermut[19:36] der erwähnte Reinhard ist der Reinhard Muster[23:36] neuere Entwicklungen: vor zwei Jahren neuen Keller bezogen – Domaine 1196[31:36] wir reden über Sauvignon und schenken Muskateller ins Glas ein[46:53] wie sieht es mit bio oder Demeter-Zertifizierung aus?[57:18] jetzt im Glas: 2022 Sauvignon Blanc Ried Grubthal

Enquanto ministro faz turismo na capital paraense, movimentos de esquerda protestam e deixam pessoas feridas na COP30.Meio-Dia em Brasília traz as principais notícias e análises da política nacional direto   de Brasília.     Com apresentação de José Inácio Pilar e Wilson Lima, o programa aborda os temas mais quentes do cenário político e econômico do Brasil.     Com um olhar atento sobre política, notícias e economia, mantém o público bem informado.   Transmissão ao vivo de segunda a sexta-feira às 12h.   Apoie o jornalismo Vigilante: 10% de desconto para audiência do Meio-Dia em Brasília   https://bit.ly/meiodiaoa   Siga O Antagonista no X:  https://x.com/o_antagonista   Acompanhe O Antagonista no canal do WhatsApp. Boletins diários, conteúdos exclusivos em vídeo e muito mais.  https://whatsapp.com/channel/0029Va2SurQHLHQbI5yJN344  Leia mais em www.oantagonista.com.br | www.crusoe.com.br 

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.

Der in Kanada geborene Sommelier, Autor und Punkrocker Justin Leone stellte das Wein-Game in Deutschland mit Style und Lockerheit auf den Kopf. Er war quasi Willi vor Willi. Was die beiden noch gemeinsam haben: Klartext reden. Den gibts in dieser Folge - natürlich nicht ohne die dazugehörige Substanz. Und flüssige Substanzen. Zwei Hauptprojekte hat Justin aktuell: Seine Weinbar Sticks & Stones (in München) und die Sommbox (für überall). Was es damit auf sich hat, wird in der Episode ausführlich geklärt. Was noch? Wie er nach Deutschland geraten ist, genauer gesagt ins Tantris, warum Scheiß-Jahrgänge die besten sind, warum der direkte Battle Sekt vs. Champagner oft tragisch endet, wie er einmal drei Flaschen Wein an Ed Sheeran verkauft hat und was daraus folgte. Auf Anwaltspost machen wir uns gefasst - also hört den Podcast, solange es noch legal ist! Das Sticks & Stones x TundA* Weinpaket Variante A: https://www.somm-box.com/products/terroir-adiletten-tund-a-box?variant=52343395352915 Das Sticks & Stones x TundA* Weinpaket Variante B: https://www.somm-box.com/products/terroir-adiletten-tund-b-box?variant=52343457284435 Folgt Justin Leone auf Instagram: https://www.instagram.com/justin_g_leone/ Instagram: https://www.instagram.com/sticks_and_stones_winebar/ Website: https://www.sticksandstonesbar.com/ Folgt Coravin auf Instagram: https://www.instagram.com/coravin/ Website: https://www.coravin.de/ 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

Text the ShowSardinia has cool indigenous grapes and an ancient wine culture to lean on. This episode lays the foundation of knowledge for the island so that we can explore single appellations next. Invest 10 minutes in the diversity of Sardinia.ExploreArgiolas

Sez Robinson and Simon Nash chat about her wine journey and what goes in to curating a restaurant wine list amongst other things.@thewineshowaustralia

Vous enfoncez votre tire-bouchon, vous tournez, vous tirez… et là, catastrophe ! Vous venez de ruiner votre vin sans même vous en rendre compte. Ce geste que vous répétez depuis des années cache un piège redoutable que les sommeliers connaissent, mais ne vous diront jamais. Aujourd'hui, Parlons Vin vous propose de lever le voile sur l'erreur fatale qui transforme un grand cru classé en vin piqué.Dans ce nouvel épisode de Parlons Vin, la journaliste Alicia Dorey vous donne les six erreurs à ne plus reproduire quand on débouche une bouteille de vin.Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter cet épisode sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes.Chronique et rédaction : Alicia DoreyMontage : Astrid LandonPrise de son : Louis ChabainProduction exécutive : Aude Sérès, rédactrice en chef, pôle audio Le FigaroCoordination de production : Pôle audio Le FigaroCommunication : Réseaux sociaux Le FigaroVisuel & habillage : Studio design Le FigaroHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Sam and Calen sit down with olive oil sommelier and cookbook author Emily Lycopolus to uncover the secrets behind one of the world's most misunderstood ingredients. From how long olive oil actually stays fresh, to what makes a truly great bottle, to the ancient groves of Europe. Emily shares her expertise, stories, and tips to help you never look at olive oil the same way again.

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

Send us a textNabilah Rawji is a passionate Sommelier in Toronto and in this interview provides some terrific wine-related facts including a few surprises about the many myths surrounding the world of choosing and serving wine. Alexandra Newbould is one of Canada's preeminent courtroom sketch artists, (she recently covered the much followed Hockey Canada case). She shares her insights into how she handles the pressure of listening to sometimes disturbing evidence all while producing thought-provoking sketches under tight deadlines that will immediately be seen by millions of viewers around the world.Thanks for listening! Please visit our website at hiddengemstoronto.netFollow us on Instagram at hiddengems.torontoand Facebook at hiddengems.toronto

Cha McCoy does it all, and there is a lot of "all" here! She is a true entrepreneur, with an MBA, a certified Sommelier, she is an educator, event producer, and founder of The Communion, a wine and food series. Think Wine Enthusiast's 40 Under 40, Adjunct professor at Syracuse, Sommelier in Portugal, Bev. Dir. At Charleston Wine and Food Festival and consultant to name a few. And now, author, Cha just published "Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond". A much-needed book in this wine world today.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

Growing up in the central valley of California, we've inherited a sense of pride from our Greek parents and have continued to farm vineyards and make wine, incorporating the Mediterranean lifestyle and culture into our everyday lives. We don't make wines that are made to have an instant and powerful impact like tasting room wines; our wines are wines of finesse and elegance, and are made to be enjoyed with friends, family, and food. From the proprietors: We grew up growing winegrapes along with working at our parents' mom & pop grocery store. When we got older, we fell in love with wine and began working on our viticultural practices, and then decided to start our wine project. We are known for our old vine Zinfandel field blend vineyard called "Stampede Vineyard," as well as planting & producing some of the first Assyrtiko in California. We are trialing other Mediterranean varieties going forward as well.

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.

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

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.

Text the ShowAlta Langa offers high-quality, delicious sparkling wine and nothing else! The appellation regulations and the committed producers make this a must-explore opportunity. Invest 10 minutes to find out why you should be buying and selling these wines.ExplorePecchenino Alta Langa Consorzio 

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.”

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.

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.

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.

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.