Podcasts about Sommelier

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.

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

Sparkling Weine stehen im Ruf, am ehesten ohne Alkohol auszukommen, weil die Kohlensäure das geschmackliche Manko kaschiert. Wir machen den Test. Wir öffnen vier viel versprechende Flaschen. Ins alkoholfreie Rennen gehen: 11:35 Punti Ponti Sparkling alkoholfrei 18:10 Villa Sandi Sparkling alkoholfrei 22:30 Scavi & Ray Non Alcoholic Spumante 28:31 TEASECCO alkoholfrei - Darjeeling Grüntee - Wiesenobst - Manufaktur Jörg Geiger

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

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

Axel Biesler ist einer dieser seltenen Köpfe, die nicht auf die Bühne drängen – und trotzdem den Raum neu ordnen, sobald sie das Wort ergreifen. Biesler ist keiner, der sich wichtig macht. Er macht die Sache wichtig. Axel ist gelernter Winzer und Sommelier, ein Schreiblustiger mit robustem Sensorium und misstrauisch gegenüber bequemen Gewissheiten. Wer ihn liest oder hört, merkt rasch: Hier spricht keiner, der Punkte verteilt, obgleich er es einstmals tat, hier spricht einer, der Zusammenhänge tastet. Sein Weg führt nicht vom Lehrbuch zum Urteil, sondern von der Praxis zur Sprache. Axel hat Weine beschrieben, verkostet, bewertet – ja. Doch die Mechanik von „Nase–Gaumen–Abgang“ ist ihm zu klein. Sein Blick bleibt dabei stets auf die Zusammenhänge gerichtet: Was geschieht im Glas, im Kopf, im Gespräch? Man kann sein Weinbewusstsein mit guter Fotografie vergleichen: kein Zirkustrick mit Filtern, sondern der Versuch, Licht zu verstehen. Darum reizt ihn das Dunkel. In der „Blindprobe“ wird Wein in völliger Finsternis verkostet – ohne Etikett, ohne Pose, nur mit den Sinnen, die sich freilegen lassen, wenn man den Rest ausschaltet. Das ist mehr als eine Spielerei; es ist ein methodischer Zweifel am Dekor der Weinwelt und ein Plädoyer für Sprache, die nach dem Geschmack geformt wird, nicht nach dem Etikett. Seine Texte vermeiden das aufgeblasene Dekor der Branche. Stattdessen findet man kleine, präzise Beobachtungen, Seitenblicke auf Literatur, Geologie, Küche. Axel schreibt mit der Geduld eines Handwerkers, der die Klinge erst schleift, bevor er schneidet. Das macht seine Sätze belastbar. Und es erklärt, warum er in sehr unterschiedlichen Kontexten präsent ist – von Kolumnen über Porträts bis zu pointierten Miniaturen, die ein Weingut oder eine Flasche ins rechte Licht rücken. Es interessiert ihn nicht, ob ein Wein angesagt ist; ihn interessiert, was er kann, woher er kommt, welchen Zweck er erfüllt. Dieses Interesse gilt ebenso den Menschen dahinter – den unruhigen, den akribischen, den eigensinnigen – und es gilt dem Publikum, das mehr verdient als aromatische Schlagworte. Darum passt er in kein Lager: weder Apologet der Tradition noch Lautsprecher des Neuen. Man fühlt sich nach einem Text von ihm ein Stück klarer im Kopf. Und mit ein wenig Glück auch neugieriger und zugleich mit ein wenig NEUgier auch ein wenig glücklicher.

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

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

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

Jessica Harnois is an award-winning sommelier and co-founder of the Bù wine line. She spoke to Ken Connors about the boom of alcohol-free wines.

Quem nunca experimentou uma garrafa e encontrou algo desagradável? Neste episódio, vamos abordar todos os possíveis defeitos existentes nos vinhos.Siga nosso Instagram @confradofilhos para saber mais sobre nosso Podcast sobre vinhos, mandar perguntas e muito mais! Você pode nos ouvir no Spotify, Apple Podcasts, Amazon Music e demais plataformas de Podcasts!

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

Im Südkaukasus, dem heutigen Georgien, hat die Geschichtsschreibung den ersten Weinbau nachgewiesen (ca 6000 v. Chr.).

Alessandra Ruspoli, Patrizia Debicke"L'enigma del fante di cuori"Ali Ribelli Edizioniwww.aliribelli.comQuattro traditori si nascondono a Londra sotto l'appellativo di Fanti. Appoggiano il pretendente cattolico contro Giorgio I, legittimo sovrano inglese. Lord Donagall, consigliere del re, dovrà sventare la minacciosa congiura, mentre il Fante di Cuori tesse nell'ombra la sua diabolica trama, seminando una sanguinosa scia di morte dietro di sé. Scritto a quattro mani, un thriller travolgente, con 360 pagine che si leggono d'un fiato. Un continuo e rapido susseguirsi di cambi d'orizzonte per un carosello che dall'Inghilterra passa alla Francia, fino a raggiungere la reggia di Versailles, avvicendandosi tra duelli, fughe rocambolesche, inquietanti complotti, pericolosi agguati, cavalcate selvagge e cadaveri eccellenti di vittime di efferati delitti. Offre anche il piacere di balli sontuosi, imponenti cerimonie di corte e cacce pittoresche, con l'appassionante ritmo di un romanzo d'avventura, le atmosfere di un feuilleton, gli intrighi di una spystory e un ventaglio di omicidi degni del miglior giallo storico.«Madre e figlia mi conducono in un'epoca piena di mistero e fascino, come se il passato fosse una città sconosciuta di cui loro conoscono vicoli e segreti: si muovono con grazia e maestria, catapultando me lettrice in una dimensione descritta magnificamente e da cui è impossibile staccarsi.» Marilù OlivaAlessandra Ruspoli ha scritto per Capital, Modaviva, Uomo Harper's Bazaar, Aqua. Ha pubblicato Dieci Piccoli Sette Nani, insieme a Lucio Nocentini, e racconti per diverse antologie. Ha curato organizzazione e Ufficio Stampa delle mostre L'Arcadia di Arnold Boecklin e Rodolphe Toepffer: Invito al viaggio e Invenzione del fumetto. Arredamento e Interior Design in campo alberghiero. Sommelier.Patrizia Debicke van der Noot: romanzi, gialli, thriller, gialli storici e d'avventura, racconti. Critica letteraria e collaborazioni editoriali con: Milanonera, The Blog Around The Corner, Contorni di Noir, Writers Magazine Italia e Libro Guerriero. Romanzi gialli e storici: L'oro dei Medici, La gemma del cardinale, L'uomo dagli occhi glauchi, La Sentinella del Papa, La congiura di San Domenico, L'eredità medicea, Il segreto del Calice Fiammingo, Figlia di Re: un matrimonio per l'Italia. Conferenze storiche per il FAI, per gli Istituti Italiani di Cultura di Francia e Lussemburgo, per l'Università del Lussemburgo, per circoli letterari. Workshop di scrittura per scuole medie e superiori. Coordinatore e conduttore per il 10° e 12° Festival del Giallo di Pistoia.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Marie Christin Baunach ist in Sachen Wein eine Zeitreisende. Warum? Weil sie es versteht, durch sich die Vergangenheit, Gegenwart und Zukunft zugleich sprechen zu lassen. Sie hätte eine glamouröse Sommelière in den 90er-Jahren sein können, sie ist allgegenwärtig und passend – und wir sind sicher, sie wird auch noch in zehn und zwanzig Jahren zeitgeistig und gestalterisch sein. Wie so etwas geht? Nun, neben einem Grundtalent ist es schlichtweg eine Kombination aus Begabung und purer Leidenschaft fürs Genießen, fürs Essen und Trinken, für Menschen, für Situationen und fürs Momente-Schenken. Und diese Grundpfeiler für eine Ausnahmesommelière finden sich als Marie Christins berufliche Backbones. Die Vergangenheit trägt sie wie einen unsichtbaren Mantel. Früh lernte sie, dass ein Keller ein Gedächtnis ist – und dass Verantwortung für Wein mehr bedeutet, als Flaschen zu verwalten. Sie trägt diese Erfahrung nicht vor sich her, sie nutzt sie als Werkzeug. In der Gegenwart entfaltet sich ihr eigentliches Talent: Treffsicherheit durch Zuhören, nicht aus Instinkt allein, sondern aus einer Kombination aus Wissen, Empathie und Gelassenheit. Ihr gelingt, was so viele vergeblich versuchen: die Balance zwischen Präzision und Leichtigkeit. Und sie spricht die Sprache der Zukunft – und damit einer Generation, die bewusster trinkt, die erleben will, wie Genuss jenseits klassischer Kategorien funktioniert. Zeitgeistig im besten Sinne: Sie erkennt, was das Futurum verlangt. Alkoholfreie Begleitungen sind für sie keine Ersatzbank, sondern gleichwertige Dramaturgie. Texturen, Temperaturen, Bitterkeiten – alles Elemente, die eine eigene Erzählung formen. Sie hat verstanden, dass ein Menü nicht zwingend in Prozenten gedacht werden muss, sondern in Resonanzen. Ein Restaurant ist für sie nicht nur ein Business, sondern auch ein Ort der Begegnung, der Beziehung, des Gefühls. Hier verschränken sich Reisen und Lifestyle, Modernes und Traditionelles, Genuss und Verantwortung. Was bleibt also? Vertrauen. Marie Christin ist zwar eine Sommelière für die Ewigkeit, aber keine, die sich unsterblich machen möchte. Sie ist eine, die in jeder Epoche das Wesentliche erkennt. In der Vergangenheit: Geduld, Genauigkeit, Erfahrung. In der Gegenwart: Zuhören, Treffsicherheit, Feingefühl. In der Zukunft: Klarheit, Reduktion, Vertrauen. Und vor allem ist sie eines: bodenständig, liebevoll, menschlich und hochsympathisch. Ihre Liebe zum Wein, zu den Winzern, zum Essen und Trinken ist mehr als Beruf – sie ist Herz, Gefühl und Haltung.vDenn Geld kann vieles regeln, aber nur Leidenschaft schafft wahre Erlebnisse.

Wir sind zurück – und das mit einer ganz besonderen Folge. Denn Stéphane Gass plaudert mit Denise und Philipp über die großen und kleinen Weine der Welt. Seit fast einem Viertel-Jahrhundert ist er Chefsommelier in der berühmten Schwarzwaldstube der Traube Tonbach in Baiersbronn. Er hat schon viele Gäste kommen und leere Flaschen gehen sehen und bei einem Brand erlebt, wie vergänglich flüssige Kulturgeschichte sein kann. Gemeinsam mit Philipp Wittmann probieren wir nicht nur besondere Weine, sondern sprechen über Trends wie alkoholfreie Begleitungen, die Kunst der perfekten Weinbegleitung und die Herausforderungen im Spitzenrestaurant. Philipp Wittmann hat für diese Aufzeichnung die Türen seines Weinguts geöffnet, seine private Wein-Schatzkammer geplündert und wie immer die passenden Geräusche und Anekdoten geliefert. Herausgekommen ist eine Folge, von der wir sagen: Das Warten hat sich gelohnt. In diesem Sinne viel Spaß oder wie Denise sagen würde: ChinChin.

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

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

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

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 questa puntata di Digital Champions, condotta da Manuel Arlotti, ospitiamo Mauro Romanelli, Direttore Commerciale di Mancini Market.Partendo da una storia di oltre 40 anni nel settore delle lavorazioni delle carni, Mancini Market ha saputo trasformarsi grazie al digitale: dall'introduzione del sito web e dei social media, alle campagne di lead generation, fino alla creazione di un'Academy e di percorsi formativi innovativi come il Sommelier della Carne.Un esempio concreto di come la digitalizzazione non sia solo comunicazione, ma anche un modo per ripensare processi, clienti e futuro aziendale.Capitoli00:00 Introduzione01:30 La storia di Mancini Market e le origini tradizionali05:20 La trasformazione digitale: dal passaparola al digitale10:15 Il ruolo del Covid come spartiacque14:40 CRM, SEO e riorganizzazione interna20:05 L'Academy e la formazione come leva di business26:00 Il progetto Sommelier della Carne32:45 Clienti più consapevoli e tempi di acquisizione37:20 Prospettive future e digitalizzazione dei processi42:10 Assistenza post-vendita e Industria 4.047:00 Conclusioni e riferimenti a Mancini MarketHost e Guest- Host: Manuel Arlotti- Guest: Mauro Romanelli, Direttore Commerciale di Mancini Market

We welcome Sarah Heller, Master of Wine, to The Premier Cru!On a recent trip to Montalcino, we got the opportunity to try Rosso di Montalcino from over 60 producers. To place the wines into context, Sarah treated a small group of us to a masterclass introducing the category and the different styles of wines produced.What stood out, is how useful the wines are. They are approachable young and adaptable to be paired with lots of different types of food, making them the perfect "swiss army knife" for sommeliers.We wanted to share the insights of the masterclass with you and the focus for this episode is an introduction to Rosso di Montalcino as a category. We sandwich that conversation between an introduction to Sangiovese as a grape variety and insights into what it takes to become a Master of Wine.Let us know in the comments if you have any questions or requests for upcoming guests/topics of discussion.If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

Our 100th episode is perfectly timed to be about the launch of the Top 100 Sommeliers New Zealand list!Cameron Douglas MS and Angeline Bayly, founder of Sommelier Edit, join the podcast to discuss the initiative, sharing insights into its creation, the people it celebrates, and what it means for the future of wine service in Aotearoa.www.sommelieredit.com/nz/top-100-sommeliers/results-2025/www.nzwinepodcast.comwww.instagram.com/nzwinepodcastThis episode is brought to you with thanks to www.bizebu.com - Let's get your business started!Music track featured on this podcast: ‘Here He Was' – courtesy of Brent Page. Dog Squad Music

Große Überraschung: Komplett unvermittelt stellt Sommelier Michi vier absolute Ikonen von Penfolds auf den Tisch.

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

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

Founded in the year 2000, Wood Family Vineyards blossomed from a side hobby (Rhonda was initially a commercial airline pilot, while her husband, Michael Wood, was a regional CFO for Pacific Coast Trane) into a thriving winery. Wood Family Vineyards specializes mainly in Bordeaux varietals/blends, but produces other wines as well (such as Zinfandel, Chardonnay, GSM, etc.)Wood Family Vineyards has always been locally loyal to the Livermore soil; sourcing all their wines (whether from their own vineyards or from neighbors) from Livermore Valley.

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

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

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

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

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

How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? Mount Etna is a perpetual baby in terms of its vineyard soils; constant rejuvenation of the soil through ash and lava impacts the vine's health and the resulting grape characteristics. The lava flows are centuries old and vary widely. So, how would a producer choose one flow over another for planting? How does Mount Etna still have pre-phylloxera vines that are over 200 years old? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why did Ben find Fabio Costantino of Terra Costantino such a fascinating and emblematic person from Etna's wine community? What is the landscape of Mount Etna like, and what makes it unique and beautiful? How do producers on Etna choose which lava flow to plant on? What does it look like to grow grapes in a place as fertile as on Etna? How do Etna wines compare with other volcanic wines? Are field blends of different grape varieties still common in Etna's vineyards? How does Nerello Mascalese compare to Pinot Noir grapes? Why is Nerello Cappuccio mostly used in blends rather than as a single varietal wine? How does Carricante, Etna's signature white grape, develop the kerosene or petrol aroma often found in aged Riesling? What were some of the oldest vines Ben has seen on Mount Etna? How can you get the most out of a trip to Etna? Who would Ben love to share a bottle of wine with?   Key Takeaways How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? It's very, very fertile and you can plant just about anything. The vines are only part of that biodiversity. You can put a grafted vine selection, masala, cutting from your own vineyard into the earth. What it taps into will sort of define what that vine will be. We see 95% of the vines take because the soil is so fertile. Mount Etna's lava flows are centuries old and vary widely. How would a producer choose one flow over another for planting? Sometimes it's a simple budgetary decision or a farming decision, whether to take over an old vine vineyard or to buy something and replant new vines, whether you want to face the contours of the mountain, or if you want to ease into it with tractor or some sort of mechanized labor, not that many producers do much more than use a tractor in the vineyard, it's very difficult to use heavy machinery on it, and everybody harvests by hand. But certain contrada, certain lava flows, the age of the soil, the slope, east, north, south, they have different flavors. They have different spices, and it's all that lasagna layering of the mountain. It has its own style. How does Mount Etna still have pre-phylloxera vines that are over 200 years old? On Etna, we don't have a lot of clay. So we do have these very, very old vines. The soils need about 3% clay to incubate phylloxera over the winter. And so the soil isn't old enough to have that much clay in it. There's also the snow up at elevation, so it's just inhospitable to the louse. But the oldest vines that I've seen are either Nerello Mascalese or possibly Minnella. The trunks can get really, really big. They can get really long. They look like they're prehistoric.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/353.

We are dedicated to living a sustainable lifestyle at Retzlaff to honor Gloria's vision of a balanced land and community. It's common to see neighbors and employees picking tomatoes from the garden, or community members working hard with the family during the busy harvest season. We put passion into our wines from start to finish, and value sharing those wines and our organic practices with you. It is part of our duty to educate, conserve, and sustain the future, so please come by, take a tour of our vineyard and gardens, and enjoy our fresh wines.  Listen to the honeybees, smell a rose, and relax in the lush, organic paradise of Retzlaff Vineyards.

Una de mis entrevistas favoritas de las sobre mil que he hecho relacionadas al mundo del vino. Descubran más de Ricardo en Los Juegos del Sommelier. También visiten este enlace para las clases online que ofrece este genial sommelier chileno. Gracias por escuchar, comentar, compartir y seguirnos en el podcast. Disculpen el lenguaje explícito pero sentí esta charla como una conversa con un amigo de toda la vida que hasta me olvidé había micrófono. #Chile #vino #sommelier #vinochile #AprendeDeVino

Episode Title: Episode #63, Wearables: the Good, Bad, and Ugly, with Don Matutina, MS Don's Bio: Don Matutina, MS, is a research scientist and health professional with a multifaceted background in dietetics, exercise physiology, and culinary arts. He earned his BS in Dietetics and MS in Nutrition from the University of Kentucky and holds a culinary arts certificate (Certified Culinarian). Don is a Level 1 Sommelier with advanced training and has served as a research coordinator on multiple clinical trials, specializing in exercise physiology and wearable technology. His expertise bridges science, nutrition, and practical lifestyle interventions, providing unique insight into the applications and pitfalls of modern wearable devices. Description: In this episode of the Elevate Yourself podcast, Rob sits down with Don Matutina, MS, to explore the rapidly evolving world of wearable technology. Don breaks down the “good, bad, and ugly” of wearables, helping listeners understand what these devices can really measure, their limitations, and the potential unintended consequences of tracking every step, heart beat, and calorie burned. Listeners will learn the differences between consumer wearables and research-grade devices, insights from clinical trials Don has coordinated, and the ways wearables can enhance—or sometimes complicate—our health and fitness journeys. Don also shares his perspective on privacy, AI, and emerging technology concerns in the wearable space, offering practical guidance for anyone looking to integrate these tools into their daily routine. Topics Covered: Don's Background and Expertise Learn about Don's journey from dietetics and culinary arts to exercise physiology and clinical research, including his work as a research coordinator on multiple trials and his unique blend of science, nutrition, and lifestyle experience. Understanding Wearables Don defines what constitutes a wearable device, explains how most people use them, and contrasts consumer wearables with research-grade devices. Clinical Trials and Insights Explore Don's experience using wearables in research studies, including which devices were used, what metrics were tracked, and the key findings that emerged. The Good, Bad, and Ugly of Wearables Learn about the benefits of wearables, potential unintended consequences, and challenges related to accuracy, privacy, and AI integration. Rapid Fire – “One Thing” Don shares practical and personal insights on what elevates his science and life, from daily habits to recent accomplishments. Learn More: Don Matutina research article on exercise Athletic Brewing: athleticbrewing.com – Use code ELEVATE30 for 30% off your first online order.

How do elevation and slope influence the style of volcanic wines of Mount Etna? What can volcanic wine made on Mount Etna in Sicily teach us about life? How is Mount Etna's wine scene evolving? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Which aspects of Ben's first trip to Sicily in 2007 left a lasting impression? What stood out about Ben's first experience tasting Etna wine in Sicily? Which early experience exploring Etna's vineyards fundamentally changed Ben's understanding of the region and its wines? What do the wines of Etna show us about the relationship between winemaking and life? What are the biggest differences between winemaking in California and Etna, outside of terroir? What does the future look like for Etna wine? Are there limitations to the Etna DOC classification and what is the viable elevation range for vineyards? How do the wine characteristics vary between vines grown in different areas of the mountain? How do the periodic eruptions affect the soil in the vineyards on the slopes of Mount Etna? What was Ben's vision for the Etna Wine School and which programs are now available? How did Ben's poetry background influence his transition into wine writing? What can you expect from reading The New Wines of Mount Etna? What was the most surprising thing Ben discovered while writing The New Wines of Mount Etna? Why was researching the book particularly challenging for Ben?   Key Takeaways How do elevation and slope influence the style of volcanic wines of Mount Etna? At lower elevations, we're seeing more ripeness, earlier ripening, more boldness in the fruit. You see more opulent wines at lower elevations. Also, on the south slope, you're getting more development in the growing season because of the way the sun passes from the east along the south slope. The North Slope, we see a little bit more deflected light, especially in the shoulder seasons, so early spring and fall, and so you're getting more elegance. What can volcanic wine made on Mount Etna in Sicily teach us about life? To be patient, to watch, to listen, to learn from what's happening here, and to learn from everybody, because everybody has a different take on what's happening. Etna always moves outside of what we expect it to be. In the glass, we see a white wine, but all of a sudden there's white jasmine and orange flower together in the same field, and there's this juicy fruit and salinity and savory herbs and saltiness, and you get some repeated elements. How is Mount Etna's wine scene evolving? With Etna being at the beginning of a new wave of production, we are seeing a lot of people trying to define what that is, what Etna can be and will be. It'll be a study of the different elevations, of the different soil types, of the different districts where the wines are being made. But also Etna is a 10,000 foot tall cone. So there's a lot of different aspects to mountain wind, to sunlight, to the sea breezes, to old soils, young soils, and so there's a lot of things happening. So I think Etna will become a benchmark for variety, for exciting wines made from Carricante, the white grape variety here, and also Nerello mascalese, the red grape, which is made into sparkling wines, Rosés and red wines quite successfully.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/352.

Para mí, Chelo es un gran ejemplo inspirador. Sommelier, andando el camino con el que muchos sommeliers sueñan toda la vida. Compartir, viajar, hacer que otros descubran etiquetas y, en el medio, crear un negocio de altísimo valor.――――――――――――――――――――――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.――――――――――――――――――――――

Pruett Farms is a historic property in Livermore which was established as a farmstead in 1879, and the first grapes were planted in 1880. The house and winery building were built in 1881. The farm residents include horses, punker chickens, alpaca and the obligatory farm cats. The current winery was founded in 2021, and we opened the tasting room in 2023 as well as a family friendly picnic area. The barn was remodeled in the style of a moody speak easy. Our estate vineyard is planted to Chardonnay, and we purchase fruit for other wines from select vineyards in Northern California. Our red wines include Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and multiple Rhône varietals. We have two rosés plus we are about to release a unique Chillable Red named "Heretic." We make Chardonnay as it should be without catering to styles that distort this beautiful fruit of Burgundy. This includes 5 styles ranging from austere to opulent Northern California.

Occasio Winery, founded in 2008 by John Kinney, is a boutique winery in Livermore Valley, California, a historic wine region with roots dating back to the 19th century. Named after the Latin word for “opportunity,” Occasio was born from a passion to revive Livermore's winemaking legacy while showcasing its unique terroir. Starting with small-lot productions, the winery quickly gained recognition for crafting expressive, terroir-driven wines that honor heritage varietals and the region's gravelly soils and microclimate. Today, Occasio remains a family-run operation, dedicated to quality and sustainability, with a tasting room at 2245B S Vasco Rd, Livermore, welcoming visitors to experience its story firsthand. Occasio specializes in small-lot wines, focusing on Rhone (Mourvèdre, Grenache, Syrah, and Petite Sirah), Bordeaux (Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc), and Burgundy (Pinot Noir and Chardonnay) varietals. Its winemaking emphasizes minimal intervention to let Livermore's terroir shine, blending traditional techniques with modern precision. For example, the Cabernet Sauvignon showcases intense black fruit and structured tannins, reflecting Livermore's Bordeaux-like conditions, while Grenache provides vibrant, fruit-forward excitement, broadening the portfolio's appeal. Occasio's commitment to heritage grapes sets it apart in a region often dominated by Cabernet, while the sustainable vineyard practices of its growers ensure long-term environmental stewardship. Occasio is exploring ways to deepen its connection to Livermore Valley's heritage while embracing innovation. One such innovation was a return to crafting aromatized wines like vermouth. Plans include expanding small-lot experiments with lesser-known varietals, especially aromatic white wines, highlight the region's diversity. The winery aims to grow its tasting room experiences, offering more events like wine-and-food pairings and educational classes to engage visitors.  

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In humankinds modern, late-stage-capitalistic world, one of the most celebrated luxuries is Flavor. Chefs and Sommeliers are world renowned celebrities. […] The post Coffee Snobs appeared first on Mat Labotka.

Trevor and Ben utilise What Three Words to get random prompts for this week's video games - they come up with ideas such as:Using time travel for minor inconveniences;A wine expert dealing with prohibition;A custom peripheral for patching circuits together;and more!

What US wine region is currently the champion to visit? On today's episode we discuss what wine regions are most worth visiting for your dollar to experience.  How is wine region travel doing? Which place deserves your hard earned cash and is actually worth it?  Host Jason Wise and Sommelier Claire Coppi break down the state of travel to wine regions and make their picks for the wine region they believe is currently holding the Championship belt right now for visiting.  If you are a SOMM TV subscriber, you can watch this episode now on our app and the web at sommtv.com   This episode is brought to you by Curate. Have you ever called Cabernet for a Syrah on a blind tasting? Curate for Sommeliers helps fix that and help guide your path to understand and study wine better. SOMM TV listeners save 25 percent on their first three months with code SOMMTV, valid through October 2025.https://discover.curate.wine/for-sommeliers/?utm_source=sommtv&utm_medium=podcast_ad&utm_campaign=sommtv_202508&utm_term=sommtv_ep259&utm_content=episode_description

Wein soll Spaß machen, findet Master Sommelier und Weinhändler Hendrik Thoma. Mit Genussexperte Helmut Gote und Moderator Uwe Schulz spricht er über Geschmack und Winzer, Trauben und Böden – und wie man ein Weinglas richtig hält. Von WDR 5.

How does your perspective change when you start looking at life one vintage at a time, divided into seasons? What does it look like when wine is so deeply connected to a region that it shapes work, landscape, community, and what a culture values most? Why is Languedoc becoming a popular choice for organic, biodynamic, and natural winemaking? What makes a “bon moment” and why is it worth taking seriously? 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 was Steve's favourite aperitif discovery in France? How did a funny mispronunciation lead to an embarrassing introduction? How did stuffed cuttlefish challenge Steve's ideas about strong flavours and aromas in food? How does the historical connection between wine and work show up in French culture today? Why has the Languedoc remained in the shadow of Bordeaux and Burgundy, despite having the largest vineyard area in the world? What surprised Steve the most about the process of blending wine? Why does the latitude of a vineyard matter when learning about tasting wine? How can you have the best experience while visiting the Languedoc?   Key Takeaways How does your perspective change when you start looking at life one vintage at a time, divided into seasons? You start thinking about the unfolding year as not months and days, but as seasons, and you look forward to the next season. And you participate fully, and then you let that season be done, and don't mourn it, because you know it's going to come around again. It forces you to be present in the moment, because it's not like, if I just wait long enough, things are going to get better. What does it look like when wine is so deeply connected to a region that it shapes work, landscape, community, and what a culture values most? In wine country, wine is not just a pleasant accompaniment to life; it literally forms everything. The vines themselves actually form the landscape and just becomes a part of everything. It's work, it's what creates revenue that the village can survive, but then it's also something that you have with almost every meal. Why is Languedoc becoming a popular choice for organic, biodynamic, and natural winemaking? It's still an affordable place to buy a hectare of vines, and so young winemakers can come in and they can afford to experiment with organic, natural or biodynamic winemaking. A lot of the chemicals to avoid spoilage - the Languedoc naturally doesn't have much of that. What makes a “bon moment” and why is it worth taking seriously? It's translated as a good moment, but in France, it has all kinds of other connotations. I think everybody who's listening will recognize one of those moments where you're sitting with people that you care about, where there's good wine and there's good food. That's the centerpiece, that's the excuse to be together. But then the moment unfolds into something greater than itself.   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/349.

Once I was asked to meet a vendor at a local diner...a diner like the one at the end of the movies Sideways. Complete with amber plastic tumblers.  IN walked one of the old time great wine slaesman with his wares in tow. I must have looked cross-eyed because I was sure he would not want to taste his wines here, at this diner. I was wrong and he did. This is when I learned how important the proper glass is when tasting or drinking wine. I guess some of us learn the hard way. Prepare to be absolutely amazed and inspired by this deep dive into the world of wine glasses and the family legacy behind Riedel, the world's oldest glass-producing company! In this fascinating episode of Wine Talks, host Paul K sits down with Maximilian Riedel, the charismatic 11th-generation leader of Riedel, and the conversation will forever change the way you think about what's in your glass. Maximilian reveals that it's the DNA of the grape that determines the shape of the glass—how cool is that? Wine glasses are not designed on computers or drawn out in some sterile lab; they're born through taste, smell, texture, and endless experimentation alongside renowned winemakers from the world's top regions. We learn that even the world's most iconic glasses, meticulously crafted over generations, owe their existence to a relentless process of trial and error and to the subtle, invaluable feedback from true wine experts. Who knew that glass shape could affect the way wine tastes so much? We're also treated to incredible stories—from how only the last three generations of the Riedel family fell in love with wine, to wild collaborations with everyone from Champagne houses to the tequila industry (yes, Riedel invented the first tequila-sipping glass, honored by the President of Mexico!). Maximilian opens up about following in his father and grandfather's footsteps, the influence of family, and how he's trying to inspire his own young kids to appreciate the culture and storytelling of wine and glassware. But the discussion doesn't stop at the glass itself. Paul and Maximilian explore broader wine culture—why restaurant wine pricing can be intimidating, the evolving language of wine, and why social media is so crucial for connecting with younger generations and spreading the joy and artistry of wine. This episode will make you want to rethink everything you know about wine tasting, glassware, and even the traditions and values that shape the way we drink. Maximilian's passion, humor, and eye-opening insights will leave you wanting to experience wine in a whole new way. If you've ever wondered whether the glass matters or are curious about the magical intersection of history, craftsmanship, and wine, this is a must-watch. Don't miss this journey into the artistry, science, and family stories that make every sip extraordinary! Riedel (Wine glass and decanter manufacturer) https://www.riedel.com Tiffany & Co. (Referenced as "Tiffany's") https://www.tiffany.com Target (Referenced as "Target") https://www.target.com Dom Pérignon (Champagne house) https://www.domperignon.com Krug Champagne (Champagne house) https://www.krug.com George V / Four Seasons Hotel George V, Paris  https://www.fourseasons.com/paris/ #wine #winetalks #riedel #maximilianriedel #glassware #wineglasses #winestories #wineculture #crystalglass #sommeliers #winelover #wineindustry #terroir #wineeducation #familybusiness #tasteexperience #winemakers #finewine #socialmediawine #wineinnovation    

 Lauren can't move past “piss sommelier”Stories UsedJanehttps://www.pollutionsolutions-online.com/news/waste-management/21/university-of-edinburgh/microbes-turn-plastic-waste-into-paracetamol/65164 https://apnews.com/article/virgin-australia-snake-plane-melbourne-brisbane-9fec54edc5a7c7f6f9734fa76e0d3e45https://www.upi.com/Odd_News/2025/07/03/mozzarella-cheese-crash-Clearfield-County-Pennsylvania/4381751555993/Alicehttps://www.upi.com/Odd_News/2025/06/23/Plainview-Bethpage-JFK-High-School-twins/7361750695879/ https://news.sky.com/story/flying-duck-caught-on-speed-camera-could-be-repeat-offender-13367584 Laurenhttps://cheknews.ca/testing-the-water-new-study-investigates-orcas-sharing-food-with-humans-1263629/ https://www.upi.com/Odd_News/2025/07/03/Jefferson-County-Colorado-bear-car/5701751565791/ 

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.