Podcasts about Sommelier

Elke Schmidt ist durch und durch eine idealisierte Form einer Sommelière der alten Schule mit modernem Geist. Sie ist nicht nur die gute Seele, sondern die Weinseele einer gastronomischen Institution, die die deutsche Restaurant- und Gastronomielandschaft über Jahrzehnte geprägt hat. Unglaublich weinbewandert und -erfahren, mit einer Aufmerksamkeit gegenüber ihren Gästen, aber auch gegenüber ihren Weinen, die ihresgleichen sucht: diskret und mit jener natürlichen Autorität, die niemals laut werden muss. Dabei drängt sie sich nie in den Vordergrund. Ihre Stärke liegt gerade darin, dass vieles durch ihre Anwesenheit leichter wird, ohne dass man immer bemerkt, warum. Elke Schmidt hat ihre neue Weinleidenschaft nach 30 Jahren Dienst am Gast vor allem im Lehren, „Erziehen“ und Betreuen gefunden. Geduldig, aber konsequent; herzlich, aber nicht nachlässig. Sie versteht, dass Weinbildung nicht nur aus reinem Weinwissen besteht, sondern auch aus Aufmerksamkeit und Respekt gegenüber den Winzern und vor allem gegenüber dem Wein. Denn eine Flasche Wein ist für sie niemals nur ein Produkt. Sie erzählt von Herkunft, Handwerk, Tradition und Menschen – und wird im Restaurant gemeinsam mit gutem Essen und dem richtigen Gegenüber zu einem Teil von Genuss, Gefühl und Erinnerung. Dabei ist Elke Schmidt keine „Frau für alles“ im Sinne einer beliebigen Hilfskraft. Sie ist vielmehr die tiefe Seele eines Hauses, das die deutsche Gastronomielandschaft über viele Jahrzehnte geprägt hat. Eine Persönlichkeit, die mitdenkt, vorausschauend handelt und dafür sorgt, dass sich andere ganz auf das Wesentliche konzentrieren können. Sie ist gerade aufgrund ihrer eigenen Größe dafür da, dass andere – Kollegen, Gäste und sogar ihre Winzer mit ihren Weinen – brillieren können. Darin steckt ihre besondere Form von Liebe zum Wein, zum Menschen und zum Handwerk. Und vielleicht auch ihr ganz eigenes Verständnis von Business: Nicht das eigene Ich in den Mittelpunkt zu stellen, sondern einen Ort zu schaffen, an dem Menschen, Wein, Essen und Genuss zusammenfinden. Ihre einzigartige Präsenz verbindet Tradition und Moderne, Erfahrung und Neugier, Disziplin und Herz. Und vielleicht ist genau das die besondere Qualität einer Sommelière wie Elke Schmidt: Sie sorgt nicht dafür, dass man sie wahrnimmt. Sie sorgt dafür, dass man den Wein, das Essen, das Restaurant und den Moment in Erinnerung behält.

My Husband's Emotional and Physical Affair With His New Sommelier Unraveled Our MarriageBecome a supporter of this podcast: https://www.spreaker.com/podcast/cheat-stories-official--5689182/support.#CheatingStories #RelationshipDrama #Infidelity #Storytime #Betrayal #cheatstoriesThis episode includes AI-generated content.

Meet Alexander Abbott Boyd!Alex is the one in the green tee shirt. (Note: The other fella is Australian winemaker Michael Dhillon)Alex also hosts a really cool wine podcast, 'Tasting Notes Toronto by Insider Wine'.This is a host on host podcast.We discuss how he got started, Toronto restaurants and running his own wine consignment company. 

Send us Fan MailDimitri Karagiannis never imagined he'd become Wine Director at Babbo. He studied journalism in Athens, built a career in the media, then moved to New York and found his way back to the wine he grew up around. Today, he's shaping the cellar at one of the city's most storied Italian restaurants. What happened between Athens and Babbo? That's the story.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Text the ShowIn episode three of this series, we will work through all the designations you find on the labels and what they mean to you and your customers. Invest 10 minutes in a refresh of all those sherry terms.ExploreEmilio HidalgoAlvear

His Emotional Affair With the Restaurant Sommelier Destroyed Our MarriageBecome a supporter of this podcast: https://www.spreaker.com/podcast/cheat-stories-official--5689182/support.#CheatingStories #RelationshipDrama #Infidelity #Storytime #Betrayal #cheatstoriesThis episode includes AI-generated content.

The Wine: Domaine Thomson 'Explorer' Single Vineyard Pinot Noir 2025, Central Otago. RRP from $35.00 It has a bright and vibrant ruby core with purple and pink highlights. A very youthful wine, with aromas and flavours of raspberry and fresh red and black cherry flesh; roses and violet with a clay stone soil suggestion. Central Otago signatures of dried herbs and savoury seam. An abundance of coarse-silk tannins and plenty of acidity will ensure this wine will age develop for a few years to come. A wine to drink from today or cellar and enjoy through 2035+. The Food: Good Pinot Noir needs food that has some available protein to shake hands with the tannins. This means a medium-rare steak is good, but be careful about too much pepper or mustard seasoning. An easy match to this wine is some salmon fillet with a light kalamata olive tapenade, or eggplant parmigiano. The Season: 2025 delivered a VG vintage in Bendigo and Central Otago in general. A bumper crop for more than a few producers, overall ripeness and core fruit flavours and importantly for Pinot Noir ripe tannins than can form long chains delivering wines with poise and length across the palate. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Kurz vor ihrem letzten Konzert vor 52.000 Zuschauern im Hamburger Volksparkstadion sitzen Präsident Flemming Pinck und Seppo von den Hamburger Goldkirchen bei uns am Tisch. Wir sprechen über den Weg vom kleinen Chor in der Thai-Oase auf St. Pauli bis zur ausverkauften Elbphilharmonie und dem HSV-Stadion. Wir sprechen über Castings, ihren größten Hit „Moin Moin Hamburg“, das Leben nach dem letzten Konzert – und natürlich über guten Wein rund ums Thema "Gold". Verkostet werden ein Riesling Großes Gewächs Goldloch vom Weingut Dr. Bürklin-Wolf, ein Grüner Veltliner „Grünes Gold“, ein Ried Goldberg vom Weingut Zahel aus Wien sowie ein Goldmuskateller aus Südtirol.

A year ago, packing tips for my mother-in-law's first wine trip to Europe turned into a full episode. So when Amanda found she was heading to Sicily herself for her first-ever visit, we decided a follow-up episode was in order. And this time, we're shifting gears to help give you a little insight into how the research actually gets done: hunting down the nicest hotel in a neighborhood to find the good, cheaper options nearby, mining wine lists at restaurants for producers worth chasing, and handing an entire photographed closet over to AI for itinerary-based outfit planning. There's also a wine-world catch-up on Champagne's earliest harvest on record, a rare one-time bump to its legal alcohol ceiling, and the case for a marathon that trades water stations for wine and food. Pour a glass of the Maison Chanzy Bourgogne Rouge and get ready to over-research a place not yet visited. Learn more about your ad choices. Visit megaphone.fm/adchoices

Gerhard Retter gehört zu jenen Charakteren der deutschsprachigen Gastronomie und Weinwelt, deren Werdegang und Schaffen eine seltene Kombination aus innovativen Visionen, internationaler Prägung und unaufgeregter Bodenständigkeit verkörpern. Geboren 1973 in Hartberg in der Steiermark und aufgewachsen im elterlichen Gasthof, hat er die Welt der Gastlichkeit von klein auf erlebt – nicht als theoretisches Konzept, sondern als gelebte Praxis. Nach der Ausbildung zum Koch und Kellner in der Landesberufsschule für Tourismus in Bad Gleichenberg führte ihn sein Weg rasch in die absolute Spitze der europäischen Gastronomie: zu Eckart Witzigmann ins Aubergine in München, zu Frédy Girardet nach Lausanne, zu Gordon Ramsay nach London und als Maître ins Hotel Adlon in Berlin. Später prägte er als Patron die legendäre Weinbar Cordobar, später Cordo (Michelin-Stern) und die Fischerklause am Lütjensee. Seine Arbeit wurde vielfach ausgezeichnet – unter anderem als Wine Legend von Rolling Pin, als Deutscher Weinfluencer des Jahres 2023 von Vinum und mit der Wine List of the Year vom Gault&Millau. Gerhard Retter ist kein Lautsprecher, sondern ein präziser Beobachter und Vermittler. Mit der von ihm 2024 ins Leben gerufenen „Wöschmeisterschaft“ setzt er sich zudem gezielt für den Welschriesling ein – eine Rebsorte, die viele unterschätzen und die er mit der ihm eigenen Mischung aus Expertise, Humor und Respekt vor dem Eigenen wieder ins Rampenlicht rückt. Wenn jemand die Steiermark nicht nur als Herkunft, sondern als kulturelles und sensorisches System versteht, dann ist es Gerhard Retter. Und genau deshalb widmet er sich mit uns einer Region, die wie kaum eine andere steile Hänge, vielfältige Böden, klimatisches Grenzland und eine kompromisslose Qualitätskultur in sich vereint.

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.

Abrangência, importância e networking são os principais destaques da mais influente feira de vinhos do mundo: a ProWein. Há mais de duas décadas, reúne anualmente na Alemanha produtores de vários países e profissionais de diversos segmentos do mercado. Participar possibilita conhecer os mais recentes produtos, vislumbrando as tendências.Nesta aula do Grupo de Estudos e Degustação, o prof. Marcelo Vargas compartilhará sua ida à ProWein do ano de 2024, expondo tudo o que viu de mais atual, bem como as recém-descobertas tendências! Se antecipe, tomando conhecimento de quais mudanças podem ser esperadas nos estilos e perfis sensoriais da bebida.Sugestão de degustação: vinho branco biodinâmicoDegustação do prof.: Pianegonda Hey Ho! Let's Go Vermentino 2023-------------------Cadastre-se e receba avisos de AULAS e NOVIDADES exclusivas:https://www.sensorybusiness.com/cadastro-------------------Saiba mais sobre o prof. Marcelo Vargas:Instagram ☛ https://www.instagram.com/marcelo_vargasThreads ☛ https://www.threads.net/@marcelo_vargasAulas gratuitas ☛ https://www.sensorybusiness.com/marcelo-vargasConheça o VIBRA - Comunidade Vinhos do BrasilInstagram ☛ https://www.sensorybusiness.com/vibra-comunidade#MarceloVargas #Vinho #MBAemVINHO #NegociosdoVinho #Prowein #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier

This go round we delve into Alabama, storytelling, dumb purchases, body modification, propaganda, sleeping and snakes.Listen to the Jortscenter Playlist: https://open.spotify.com/playlist/2ioAsKKw7AhdJ0cCrasqfH?si=6c2cef121c3a4a9aJoin our Peloton!   https://www.patreon.com/JortsCenterFacebook Group: https://www.facebook.com/groups/342135897580300Subreddit: https://www.reddit.com/r/jortscenterInstagram: https://www.instagram.com/jorts_center/Follow us on Twitter:@JortsCenterPod Will is @wapplehouse Josh is @otherjrobbins Ryan is @ryhanbeard Vic is @DokktorvikktorZack is @ZackVanNus

How do you go from studying cigars to creating your own—and then take that brand around the world? In Episode 177 of Deep Cuts Live, host Antoine Reid sits down with Don Emmanuel, founder of Don Emmanuel Cigars, to talk about his journey from cigar sommelier, educator and content creator to launching his own premium cigar company. Born and raised in São Paulo, Brazil, Don Emmanuel grew up with family connections to tobacco and later immersed himself in cigar education. He studied through the International Association of Cigar Sommeliers, became an educator himself, and eventually took everything he'd learned about tobacco, blending and the cigar experience and put it into building a brand of his own. Since launching at the end of 2023, Don Emmanuel says the brand has expanded into 12 countries. But this conversation isn't only about growth. We get into what it actually takes to build a cigar brand that retailers—and consumers—want to support. Don Emmanuel discusses his philosophy that a premium cigar should be an experience rather than simply a product, and why his blends are designed to evolve as you smoke them. We also get into the creation of Anunnaki, his first core line featuring seven different tobaccos, and the limited-edition Sun and Moon, which was introduced at PCA with only 777 boxes produced worldwide. We also discuss: - Don Emmanuel's journey from Brazil to the premium cigar industry - What a cigar sommelier actually does - Turning cigar education into a cigar business - Developing Don Emmanuel Cigars with Eladio Diaz and the Diaz Cabrera family - Why complexity and evolution are central to his blending philosophy - The story behind Anunnaki - Creating the limited-edition Sun and Moon - How a young cigar company breaks into U.S. retailers - Why supporting retailers after the sale matters - The danger of overcrowding humidors with too many SKUs - Why Don Emmanuel isn't interested in chasing every cigar trend - Social media's role in modern cigar education - What's next for the growing brand One of the most interesting parts of the conversation is Don Emmanuel's approach to retailers. Instead of viewing getting an initial order as the finish line, he argues that cigar companies need to become genuine partners—supporting stores with tastings, events, marketing and continued follow-through. Whether you're a cigar smoker, retailer, aspiring brand owner or simply interested in the business behind premium cigars, Episode 177 offers a look at what it takes to turn cigar knowledge and a big idea into a growing international brand. Subscribe to Deep Cuts Live for more conversations with cigar makers, entrepreneurs, blenders, brand owners and the people shaping the premium cigar industry. ============================================= Subscribe to Deep Cuts Live for more conversations with the people shaping the premium cigar industry. Visit deepcutslive.com for more episodes and updates. ============================================= Website: deepcutslive.com YouTube: youtube.com/deepcutslive Instagram: instagram.com/deep_cuts_live

Es ist ein seltener Moment: Ein junger Weinverrückter steht genau an dem Punkt, an dem sich das Sprungbrett spannt, um ihn in die Weinwelt zu schleudern. Linh Nguyen klopft nicht vorsichtig an ihre Tür und wartet, bis jemand öffnet. Bei ihm entscheidet die Tür selbst, keine Tür mehr sein zu wollen. Wo andere einen Karriereweg sahen, sah er eine Startbahn – von null auf hundert. Denn hundert war für ihn nie das Ende, sondern der Beginn der nächsten Skala. Aus dem kaum bekannten Sommelier-Youngster wurde 2024 der Sommelier im Jellyfish, einem der angesagtesten Sternelokale Hamburgs – einem Restaurant, in dem Essen und Trinken längst mehr sind als Nahrungsaufnahme: Genuss, Erlebnis, Gefühl und die Kunst, Menschen für einen Moment aus dem Alltag zu holen. Seine Mischung aus Instinkt, Ehrgeiz, Neugier und der Bereitschaft, ins Unbekannte zu springen, trieb diesen Aufstieg an. Linh hat verstanden: Wein ist mehr als eine Flasche mit gutem Namen. Wein ist Landschaft, Handwerk, Tradition, Persönlichkeit. Hinter jeder Flasche steht ein Winzer mit einer Geschichte, ein Stück Erde, eine Idee. Genau darin liegt seine Faszination: Wein verbindet Menschen, Reisen, Lifestyle, Genuss – manchmal auch Business und Freundschaft. Die Weinwelt ist längst modern, international, in Bewegung. Man reist zu Winzern, entdeckt Regionen, erlebt, wie aus Reben, Boden und Zeit etwas entsteht, das Menschen wieder an einen Tisch bringt. Für Linh ist Wein eine Sprache – eine, die Geschichten erzählt und Gefühle weckt. Eine Sprache aus Genuss, Wissen, Leidenschaft und manchmal auch Geld. Denn eine teure Flasche kann bedeutungslos bleiben, wenn das Herz fehlt. Ihr wahrer Wert entsteht erst, wenn sie einen Moment besonders macht. Darum geht es am Ende: um das Gefühl. Linh Nguyen hat früh begriffen, was viele erst spät verstehen: Aufstieg ist nicht nur Talent, sondern Mut – im richtigen Moment so zu handeln, als wäre man bereits dort, wo man erst hinwill. Er lebte seinem künftigen Ich entgegen, während die Welt noch seine Gegenwart prüfte. Wir sind gespannt, was aus ihm wird: vielleicht zu großen Winzern, in spannende Weinregionen, an bedeutende Restauranttische. Vielleicht wird aus dem Sommelier ein Unternehmer, Weinhändler oder Gastgeber. Sicher ist nur: Vorsichtig wird sein Weg nicht. Begonnen hat die offizielle Weinreise 2024 im Jellyfish in Hamburg. Und du darfst ihn begleiten – vielleicht erleben wir gerade, wie aus einem Weinbesessenen jemand wird, dessen Name in der Weinwelt noch lange zählt. Linh Nguyen Restaurant Jellyfish by Stefan Fäth Weidenallee 12 20357 Hamburg E-Mail: info@jellyfish-restaurant.de Telefon : 040 – 410 54 14

What happens when the economics of selling fine wine in restaurants stop adding up? And what does this mean when these changes happen in the world's largest wine market? Locked into the middle of a perfect storms of rising operating costs, price-conscious consumers and a disrupted distribution landscape, US restaurants are rethinking the economics of their wine lists. For fine wine, this is reshaping not only what makes it onto those lists and at what price, but the entire route through which producers reach restaurants and, ultimately, consumers. In this episode of Areni Global in Conversation, Pauline Vicard sits down with Master Sommelier Emily Wines, Vice President of Wine and Beverage Experience at Cooper's Hawk Winery & Restaurants, to look at what these changes mean in practice. With around 85 restaurants and a wine club numbering hundreds of thousands of members, Cooper's Hawk gives Emily an unusual vantage point from which to observe how American consumers are drinking and spending. The conversation moves from Sauvignon Blanc and wine cocktails to fine Burgundy, restaurant margins, distribution and the changing role of the sommelier. In this episode, we explore:   ·      How restaurants are changing the way they make money from their wine lists ·      The biggest mistakes sommeliers are still making when building a wine list ·      How consumer price sensitivity is changing the way people trade up ·      How distributor consolidation and changing sales incentives are affecting smaller producers' ability to get attention and placements ·      Why fewer markets and greater focus might make more sense for producers trying to build a presence in the US   About the guest Emily Wines is a Master Sommelier and leader in wine, hospitality, and education. At Cooper's Hawk Winery & Restaurants, she leads wine innovation and experiences for more than 850,000 Wine Club members. She is one of only two women to receive the Remi Krug Cup for passing all three sections of the Master Sommelier exam on her first attempt and previously served as Chair of the Board of the Court of Master Sommeliers, Americas. Emily is also the founder of the Women's Sommelier Symposium, created to provide mentorship, education, and community for women in the profession. A frequent speaker and media contributor, she was selected by MasterClass to teach its wine appreciation class, which launched on the platform in 2024 and brought her approachable style of wine education to a global audience.   To learn more about the Camille Series mentioned in the episode: https://shop.coopershawkwinery.com/Wine/super-premium-wine/   To learn more about Somm Biz, the Court of Master Sommeliers America Online Wine Business Course for the Sommelier and Service Professional: https://www.mastersommeliers.org/sommbiz/   About Areni Global Areni Global is an independent think tank dedicated to the future of fine wine. Headquartered in London, its mission is to help the fine wine sector understand and respond to the profound economic, cultural and societal changes reshaping the world around it. Through independent research, strategic reports, podcasts and industry events, Areni brings together producers, merchants, distributors, collectors and experts from across disciplines to explore the questions that will define the next generation of fine wine. To learn more about Areni's work, subscribe to the newsletter or become a member, visit www.areni.global.

A Páscoa costuma ser uma celebração mais íntima, muito especial: familiares e amigos se reúnem para desfrutar tempo de qualidade em torno da mesa. Para realçar o sabor dos pratos carinhosamente preparados, nada melhor que harmonizar com o vinho mais adequado. É preciso aprender sobre a relação entre a bebida e a comida, a qual é capaz de transformar uma mera refeição numa experiência gastronômica inesquecível!Nesta aula do Grupo de Estudos e Degustação, o prof. Marcelo Vargas vai ensinar a arte da paridade e como dominá-la. A partir do conhecimento, você será capaz de realizar escolhas melhores, proporcionando surpreendentes sensações ao paladar! Do aperitivo à sobremesa, há vinhos mais indicados para realçar o sabor.Sugestão de degustação: vinho branco Chardonnay barricadoDegustação do prof.: Almaúnica Chardonnay Parte 2 - Safra 2022Aproveite para SEGUIR e deixar o seu COMENTÁRIO.-------------------Cadastre-se e receba avisos de AULAS e NOVIDADES exclusivas:https://www.sensorybusiness.com/cadastro-------------------Saiba mais sobre o prof. Marcelo Vargas:Instagram ☛ https://www.instagram.com/marcelo_vargasThreads ☛ https://www.threads.net/@marcelo_vargasAulas gratuitas ☛ https://www.sensorybusiness.com/marcelo-vargasConheça o VIBRA - Comunidade Vinhos do BrasilInstagram ☛ https://www.sensorybusiness.com/vibra-comunidade#MarceloVargas #Vinho #MBAdoVINHO #NegociosdoVinho #Pascoa #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier

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.

Josh sits down with Sean Josephs, founder of Pinhook Bourbon and the new subscription-only Old Joseph's, for a conversation that traces two decades in restaurants and spirits. Sean didn't find the industry until he was 30, after five directionless years in fashion and beauty account management, before landing as a food runner at Tia Pol, the Chelsea restaurant his wife Mani opened in 2004. From there he trained under master sommelier Roger Dagorn at Chanterelle, then went on to build Char No. 4 in Brooklyn, Maysville, and Kenton's in Manhattan, all before relocating to New Orleans. Along the way he became one of the earliest people to treat bourbon the way sommeliers treat wine, pouring small tastes at a time and eventually founding Pinhook, a brand built around buying young barrels on lineage and being transparent about where the whiskey actually comes from.The conversation moves through the mechanics of the bourbon industry that most drinkers never think about: why big brands dilute their whiskey down to 80-86 proof and chill filter it to hide inconsistency between barrels, how scarcity turned Pappy Van Winkle into a cult bottle despite sharing a mash bill with Weller 12, and how vintage bottles that sold for $58 a decade ago now go for $10,000. Sean and Josh debate what connoisseurship actually means, identifying quality even in something you personally dislike, argue about when homemade beats store-bought (can you really beat Heinz), and dig into why bourbon barrels aging in Kentucky have tripled since 2012, helped along by private equity speculation. It closes on Sean's bet for what comes next: the best bourbon hasn't been made yet, and it won't come from a single distillery.Links and Resources

The Wonderful World of Wine (WWW) Episode 324 Hosts Kim Simone and Mark Lenzi exploring all things wine with you! Inside the Mind of a Master Sommelier with Michael Meagher What does it actually take to reach the absolute pinnacle of the wine world? In this powerhouse episode of The Wonderful World of Wine (WWW), hosts Kim and Mark sit down with a true titan of the industry: Massachusetts' own Master Sommelier, Michael Meagher! With fewer than 300 individuals worldwide holding this elite title, Michael pulls back the curtain on his extraordinary journey, his rigorous education, and the sheer dedication required to conquer the ultimate wine challenge. Whether you are a casual sipper, an aspiring industry pro, or a seasoned collector, this episode is packed with world-class insights you won't want to miss! Inside This Episode: The Path to Mastery: Michael shares his fascinating education and professional background that led him to the top. Decoding the Court of Master Sommeliers: We break down the four intense levels, the grueling requirements, and what it really takes to pass. Behind the Scenes of the

His Secret Fridays With the Sommelier Became the End of Our MarriageBecome a supporter of this podcast: https://www.spreaker.com/podcast/cheat-stories-official--5689182/support.#CheatingStories #RelationshipDrama #Infidelity #Storytime #Betrayal #cheatstoriesThis episode includes AI-generated content.

What happens when a classically trained musician pursues a career in wine? For Emma Rubenstein, it means becoming a Certified Sommelier, Assistant General Manager at Atlanta's Cooks & Soldiers, and a drummer in a Brazilian psych band. In Episode 184 of A Cork in the Road, Kelly sits down with Emma to explore her journey from studying sociology and music to more than a decade in Atlanta's hospitality and wine scene. Emma brings a unique perspective to her career in wine, with a genuine passion for helping people feel more confident exploring what's in their glass. When she's not working at the restaurant, Emma can be found behind the drum kit with Atlanta's Brazilian psych band Sad Fish, comfort-watching Star Trek and Vanderpump Rules, or hanging out with her two husky mixes and sassy tabby cat. This conversation also takes us beyond Atlanta, with stories from Emma's recent travels through Spain and Portugal, including some unexpected twists and valuable life lessons. Plus, she gives us a behind-the-scenes peek at her return to the 2027 Sommlympics, including the process of choosing a team name. You can follow Emma on Instagram at @botrytits, and you can learn more about her wine program at @cooksatl and www.cooksandsoldiers.com. Recorded August 30, 2026-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and media contributions

Denis Marconi é sommelier premiado e está inserido em uma das adegas mais tradicionais de Minas Gerais. Além de um papo sensacional! Confira o epsiódio em vídeo no nosso youtube [clique aqui] Denis Marconi também é:

Stonecroft Gewürztraminer 2025, Gimblett Gravels, Hawke's Bay. RRP from $29.00 Gewürztraminer: Backwards, this grape reveals its origins in three words: er= from; tramin (Italy) = the original home; gewurz = herbaceous or spicy. The wine: An elegant bouquet of white fleshed fruits from pear to apple, quince to white apricot. As the wine touches the palate, the textures of satin and crème fraîche are contrasted by the acid line – fine fruit tannins with a gentle push of phenolics. Core fruit flavours that reflect the bouquet are persistent and ripe. Delicious and fresh, a subtle-elegant expression. The food: Because this is a drier style it works surprisingly well with most fish dishes, pastas with a touch of cream, and seafood like salmon. Think creamy or oily food – satin-cream textured wine. Also good with semi-hard to hard cheeses. Definitively not good with spicy foods – this wine is not sweet enough for that. The season: The 2025 harvest in Hawke's Bay is one to remember because of its warm, dry spring, excellent flowering overall, and an early start to the growing season. While summer was a bit cooler than a traditional Kiwi summer, the fruit developed well and evenly overall. It also led to one of the earliest harvests for some. The quality of the grapes ranges from very good to outstanding. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A resort sommelier, Turks& Caicos, Bjorn Borg and interview with Mia Martensson, Seven Stars Resort & Spa on Turks & Caicos. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asia sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes a chat w Mia Martensson.

Suzannah Merritt, a beekeeper and honey sommelier based in Austin, talks about the world of bees. She breaks down how honey actually gets made, why grocery store honey often isn't the real deal, and how bee genetics affect whether a hive is calm or aggressive (including the wild process of "flying in" a new queen). Get her honey here at apis-world.com. Get more show at MZNOWWatch the full episode on YouTube:YouTube.com/@michaelzavalaFollow the Guys:Michael Zavala @michaelzavalaEric Star @mrericstarFollow the Show:Instagram: @mznowtvwww.MZNOW.tvProduced at mzStudiosmzStudiosDallas.com

Wanderson está à frente do Fumeiro Mineiro uma casa dedicada a charcutaria e carnes. Além da casa atual, ele também atua com uma equipe que atende a churrascos e outros. Confira a entrevista em vídeo no nosso youtube [clique aqui] Siga o Fumeiro Mineiro @fumeiromineiro Instagram do Conexão Sommelier @conexaosommelierbr Conheça a nossa outra série de Podcasts: Cerveja, Café ou Vinho

In this episode, Ted Gibson shares his journey from a professional in the alcohol industry to becoming a sober coach. He discusses the evolving understanding of what constitutes problematic drinking, the challenges of sobriety while working in hospitality, and practical tips for those considering a sober lifestyle.He talks about his own social anxiety and using alcohol to mask that and also the anxiety around losing his hair which was causing a lot of discomfort for him.We also talk about the definitions of problematic drinking behaviour and how it is not always just being at rock bottom.To reach out to Ted go to @tedgibsoncoaching on InstaFor more resources such as coaching or to join the next HIQA challenge go towww.iquitalcohol.com.auFollow HIQA insta @howiquitalcohol Music for Podcast intro and outro written by Danni Carr performed by Mr CassidyIf you are struggling with physical dependancy on alcohol consider contacting a local AA meeting or a drug and alcohol therapist. Always consult a GP before stopping alcohol. Hosted on Acast. See acast.com/privacy for more information.

Esta semana en #PPPLive! servimos una copa (o varias) y ponemos todo sobre la mesa. Hablamos de vinos con el Sommelier Ángel Rosa, de guacimillos y de la maña de robar dinero influencer y del último round de guerra santa religiosa que se cocina en el Capitolio de Puerto Rico. Acompáñanos junto a nuestra invitada Lara Mercado para desmenuzar el problema del país entre trago y trago.

Meet Monica Siwiak of the Texas A&M AgriLife Extension Apiculture Program! Monica is in the Fort Bend area and a honey sensory expert. Questions for Monica? Reach her at monica.siwiak@ag.tamu.eduHoney 101 Course - https://agriliferegister.tamu.edu/ereg/newreg.php?eventid=885637&utm_id=97758_v0_s00_e0_tv2_a1den5eqi6s9w9&fbclid=IwY2xjawToUORwZG9mAWV4dG4DYWVtAjEwAGJyaWQRMURWVXN4c0Q4c09TazlxUVFzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEevzHvm4bMjfUjL_KO_HC1L3vs1ZiM-TRex_2xlAb6EDnO71cQdk69QuPTk8A_aem_Ih2cuxxJe0WV7bdMFz2cRALogo by Natalie CervantesMusic by Owen DesBles

Aroldo Marques é sommelier e coordena um grupo de restaurantes em Belo Horizonte. Ele esta inserido desde o serviço até a seleção de vinhos, montagem de cartas e conhece como poucos os bastidores de um restaurante. Muitos casos de bandeja por aqui, confira a entrevista em vídeo [clique aqui] Siga o Aroldo Marques nas redes @aroldosommelier Instagram do Conexão Sommelier @conexaosommelierbr Conheça a nossa outra série de Podcasts: Cerveja, Café ou Vinho

Chillable red wines are a thing right now, and we think we may have found the perfect chillable red wine for you to not only enjoy but wow your hipster friends, family, and coworkers with. In fact, this wine is becoming a darling of in-the-know sommeliers! Schiava comes from the Alto Adige region of Italy, and it has everything you are looking for in a chillable red wine: crunchy red fruit flavors, light body, low tannins, and moderate alcohol. And while the wine is sometimes called “weightless” don't confuse that with being bland or boring, because it is anything but that. Look, you are not going to drink this wine with a big steak, but there's more to life than big steaks, right?!? Sometimes also called Trollinger and Vernatsch, this is the perfect wine for a summer afternoon, for appetizers and charcuterie, poultry, spicy and sweet barbecue, and, yes, even fish. Red wine and fish?!? Crazy, but true. Often called the white wine drinker's red wine, Schiava is a wine you need to know, especially if you want to be counted among the trendy. Or not. Wines reviewed in this episode: 2024 Alois Lageder Schiava, 2022 Elena Walch SchiavaSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Host Richie Tevlin and Co-Host Evan Blum talk with Mike Contreras, Director of Sales and Marketing at 2SP Brewing Company, the Aston, Delaware County brewery born out of the Two Stones Pub group. He came up through Rogue Ales & Spirits and Dogfish Head before co-founder Mike Stiglitz called him about starting it in 2014, and he has helped build 2SP into a top Pennsylvania brewery that distributes across neighboring states and exports to Japan. https://www.2spbrewing.com/ @2spbrewing _____________________________________________ THANK YOU TO OUR SPONSORS!: Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller - Epi 91 Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Brands 2SP Brewing Company - Aston, PA Two Stones Pub - Delaware & Pennsylvania pub group Iron Hill Brewery - Media, PA Dogfish Head - Epi 100 - Milton, DE Sacred Vice Brewing - Epi 40 - Philadelphia, PA Forest & Main Brewing - Epi 17 - Ambler, PA Workhorse Brewing - Epi 54 - King of Prussia, PA Rogue Ales & Spirits - Newport, OR Triumph Brewing - New Hope, PA Other Half Brewing - Brooklyn, NY Tired Hands - Ardmore, PA Ballast Point - San Diego, CA Hardywood Park Craft Brewery - Richmond, VA Evolution Brewing - Salisbury, MD Flying Fish Brewing - Somerdale, NJ Avery Brewing - Boulder, CO Founders Brewing - Grand Rapids, MI Boston Beer Company - Boston, MA Alaskan Brewing - Juneau, AK CopperTail Brewing - Tampa, FL Alpine Beer Company - Alpine, CA Pizza Port - Carlsbad, CA Paulaner - Munich, Germany Miller Lite - Milwaukee, WI Coors Light - Golden, CO Twisted Tea - Cincinnati, OH Wawa - Wawa, PA Herman's Coffee - Philadelphia, PA Little Goat Coffee - Philadelphia, PA Mentioned People Michael Stiglitz - Owner of 2SP Brewing & Two Stones Pub Bob Barrar - Brewmaster of 2SP Brewing Andrew Rubenstein - Epi 40 - Co-Owner of Sacred Vice Brewing Marnie Old - Epi 45 - Sommelier & Wine Author Sam Calagione - Epi 100 - Founder of Dogfish Head Pat McDonald - CPA & Owner of Beer Accountant Casey Hughes - Former Brewmaster of Flying Fish Brewing John Maier - Brewmaster of Rogue Ales Patrick Jones - Former brewer at Triumph Brewing Jay Michon - Former brewer at Triumph Brewing Patrick E. McGovern - Biomolecular archaeologist Patrick O'Leary - Philadelphia chef Martha Stewart - TV host Robert Plant - Musician Other Mentions Delaware County (Delco) - Pennsylvania Standard Tap - Epi 57 - Philadelphia, PA Art Goes to School - Delaware Valley arts non-profit Philadelphia Museum of Art - Philadelphia, PA The Barnes Foundation - Philadelphia, PA Philadelphia Union - Chester, PA Sons of Ben - Philadelphia Union supporters group Susanna Foo - Philadelphia restaurant Striped Bass - Philadelphia restaurant Green Parrot - Newtown, PA bar Pickle Pig Pub & Pig + Fish - Rehoboth Beach, DE Goff's Suds and Soda - Delaware County beer store Bistro Poplar - Cambridge, MD Origlio Beverage - PA beer distributor Harbor Distributing - Southern California distributor Beer Business Daily - Industry publication Newport Folk Festival - Newport, RI Doylestown Men's Rugby Club - Doylestown, PA N.C. Wyeth - Delaware County artist John James Audubon - Naturalist & artist Public Domain Series - 2SP art-label series What We Drank? Wild Life West Coast IPA | 6.6% | Chinook, Mosaic, Amarillo, Centennial 2SP Brewing Company -------------------- Up & Out IPA | 6.0% | Columbus, Cascade, Simcoe, Mosaic 2SP Brewing Company -------------------- Delco Lager American Amber Lager | 4.0% | Perle, Saaz 2SP Brewing Company _______________________________________ STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast LinkedIn: BrewedAt Website: www.brewedat.com

Guy English joins us. We talk, of course, about John Gruber's essay on Anthropic's watermarking, Dan's Six Colors response, and Gruber's follow-up. We also talk about AirPods with cameras.

On today's episode of The Therapy Crouch, Abbey and Peter are joined by one of Abbey's oldest and closest friends, Liberty, for an episode packed with stories from their years of friendship, celebrity encounters and more than a few questionable decisions.Liberty reveals how she first met Abbey during her modelling days and recalls being caught in the middle of one of Abbey and Pete's biggest arguments just before the birth of Jack – including the moment Abbey decided Pete was no longer invited to the hospital!We also hear the incredible story of how Liberty and her husband discovered a young Ed Sheeran, who promptly moved onto their sofa and seemingly refused to leave, as well as Liberty's years styling some of his biggest music videos. And if that wasn't enough name-dropping, Liberty reveals the extraordinary encounter at a Cannes party that left her being told she was “too ugly” to be in the presence of Leonardo DiCaprio – and how she got her revenge years later.Abbey and Liberty also look back at their wildest nights together, including a missing Range Rover, a £4,000 bottle of wine and plenty of stories Pete probably wishes he'd never heard.Elsewhere, Liberty reveals the fitness change that completely transformed her body, shares her cooking and wine knowledge, talks about meeting Chris Hemsworth and introduces us to her seven rescue dogs – including the Belgian Malinois who decided to eat part of her Aston Martin.And in the Agony Abs, the gang tackle a listener worried that she looks nothing like her husband's “type”, debate their ultimate celebrity hall passes and hear from a woman whose newly single mum appears to be getting a little too comfortable with her husband.If you want to submit an Agony Ab to the podcast - hit the link below https://docs.google.com/forms/d/1rAKDST4HU_8al_aWpOlys3TRJrWvDV-84piVdlOOjU4/edit00:00 Introduction 01:24 How Abbey & Liberty Became Best Friends 02:25 Abbey Bans Pete From Jack's Birth 04:58 Liberty Takes On A Barrister 06:03 Owning A Restaurant With Ed Sheeran 06:46 Pete's Hot Air Balloon Disaster 08:47 How Liberty Discovered Ed Sheeran 11:10 Styling Ed & Celebrity Stories 13:05 Liberty's Leonardo DiCaprio Story 14:48 Getting Older & Feeling Invisible 16:33 Wine, Sommeliers & A £4,000 Mistake 19:33 Abbey's Missing Range Rover 21:36 Liberty's Fitness Transformation 23:31 Liberty's Cooking Secrets 26:53 Meeting Chris Hemsworth 29:47 Liberty's Seven Rescue Dogs 35:36 Agony Abs: My Husband Has A Type 38:40 Abbey & Liberty Talk Hall Passes 39:03 Agony Abs: My Mum Wants My Husband?! 41:24 Nashville Plans & Part TwoTo contact us: Email: thetherapycrouch@gmail.com Instagram: https://www.instagram.com/thetherapycrouchpodcast/ TikTok: https://www.tiktok.com/@thetherapycrouch Website: https://thetherapycrouch.com/For more from Peter https://twitter.com/petercrouchFor more from Abbey https://www.instagram.com/abbeyclancyOur clips channel https://www.youtube.com/channel/UCZntcv96YhN8IvMAKsz4Dbg Hosted on Acast. See acast.com/privacy for more information.

Wagner é sommelier de vinhos da ABS Minas, Wset 3 e trabalha em uma casa renomada em Belo Horizonte. Ele viveu o serviço desde jovem e tem muito caso de bandeja pra gente. Confira o vídeo completo do podcast com o Wagner no nosso youtube [clique aqui] Siga o Wagner Elias @wagner.eliasg Instagram do Conexão Sommelier @conexaosommelierbr Conheça a nossa outra série de Podcasts: Cerveja, Café ou Vinho

Text the ShowThe Jerez region of Spain offers one of the most unique wine experiences in the world. There are wines enhanced and altered by local yeasts (flor) and some elevated by the magic of oxidation. The wines are a natural on the table and can be the darling of a mixologist at the same time. Invest 15 minutes in this, the first of a sherry series.ExploreEmilio Hidalgo

What's happening in and around Orlando? Comedian and artist Allison Doolittle is in the studio to discus upcoming events including: BOOKS Friday, August 14 Pop-Up …

How do our personal memories shape the aromas we recognize in wine? What incredible Argentine wines are people missing when they focus only on Malbec? Why do food and wines from the same region often pair beautifully even when they break the usual rules? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Marisol de la Fuente. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did a student's memory of his grandmother help Marisol explain aroma in wine tasting? Why might an old wine remind someone of sushi? Why does Torrontés pair unexpectedly well with Argentine empanadas? How can molecular pairing create surprising matches like white chocolate with caviar? Why does Marisol say wine changes with age rather than automatically improving? What is the biggest misconception people have about aging wine? Why does Marisol believe Argentina is known too narrowly for Malbec? What does Argentina need to do better to show the world its full range of wines? How did winning Wine Communicator of the Year change Marisol's place in the global wine conversation? Why does Marisol believe wine communication should never feel too solemn? What childhood comfort food would Marisol pair with white wine today? Why does Marisol believe constant study and research matter most in wine communication?   About Marisol de la Fuente Marisol de la Fuente is an international sommelier, graduated from the Argentine School of Sommeliers, a bartender trained at the International Center of Cocktail Arts, and a journalist. She communicates about the world of wine and beverages to bring it closer to consumers. She is a columnist on Canal de la Ciudad, where she presents a different segment every week in a simple and entertaining manner. On Vinimos, her wine podcast, she answers the most common consumer questions alongside Ariel Torres, journalist at La Nación. She teaches her course "El vino, sin vueltas" in a live online format and also works as an instructor in the sommelier programs. Beyond her passion for wine, she has 25 years of experience in marketing, communication, and PR in multinational companies, and she is a Digital Marketing lecturer and consultant for companies in the wine and beverage industry.       To learn more, visit https://www.nataliemaclean.com/402.

I am pretty sure you didn't catch the article in the Somm Journal written by David Schulner. And if you did, you were not as jealous as I was. Well, let's call it inspired. Trading the glitz of Hollywood for the chaos of the restaurant floor, David Schulner doesn't just pour wine—he pours gasoline on the genteel myths swirling around it. You'll hear what happens when a successful TV showrunner, fresh off the picket lines of the 2023 writers' strike, crashes headfirst into the closed ranks of Michelin-star restaurants. Forget those dreamy drone shots over gleaming vineyards; David Schulner exposes the cutthroat realities of wine service, the humiliations of being the new kid at 50, and why, even with a TV resumé, you can't buy your way onto the restaurant floor. If you still think wine is all velvet gloves and romantic stories, think again—this is one guest who's happy to spill the dirty secrets, right alongside the Pomerol. In this episode, you'll discover what hospitality really means in an industry obsessed with pedigree, why most people—Sommeliers included—are entirely faking it, and who gets left behind when Napa and Bordeaux "evolve." David Schulner and Paul Kalemkiarian aren't afraid to torch the sacred cows of the wine world, from pretentious tasting rooms to the sanitized myths of customer service. Instead of parroting the party line, you'll get a front-row seat to the raw, awkward, ego-bruising reality of what it takes to serve, sell, and survive when the masks come off. If you're tired of wine podcasts that sound like a sommelier's TED Talk—or shows that make the industry look like a playground for privileged insiders—this conversation will rattle your cage. David Schulner lays bare why most restaurants won't hire a middle-aged rookie with Hollywood connections, why real hospitality is an act of rebellion against wine snobbery, and how every industry he's loved is "on the death knell"—and that's exactly what makes them magic. The result? An unfiltered, sometimes uncomfortable, ultimately inspiring blueprint for anyone who's ever wondered if there's a place for outsiders in one of the world's most insular trades. You won't just walk away with surface-level talking points. You'll come away with forbidden knowledge and questions that might keep you up at night. Here's your table of contents—open these books at your own risk:

Nelton Fagundes é Sommelier Profissional ABS - Brasil, Sommelier Internacional ICIF! , Wset level 3 e comanda muitas confrarias de vinhos. Ele participou do Casos de Bandeja e relatou um pouco do que viu e aprendeu ao longo da carreira. Siga o Nelton Fagundes @neltonfagundes Instagram do Conexão Sommelier @conexaosommelierbr Este podcast está em vídeo no nosso youtube [clique aqui]   Conheça a nossa outra série de Podcasts: Cerveja, Café ou Vinho   

What does it actually take to become the UK Sommelier of the Year? And how do the world's best sommeliers blind taste wine under pressure? In this episode of Eat Sleep Wine Repeat, Janina sits down with Emma Denney, the newly crowned UK Sommelier of the Year 2026 and Director of Wine at Claridge's, to go behind the scenes of elite sommelier competition, blind tasting and fine wine service. Emma takes us inside the competition - from identifying grape varieties, regions and vintages in a blind tasting, to recognising wine faults by aroma alone, tackling food and wine pairing and serving Champagne under pressure. She also explains how professional sommeliers build their tasting knowledge, read the clues in a glass and develop the confidence to make decisions quickly. But this isn't just an episode about becoming a sommelier. Emma is a brilliant guide to some of the wine world's most fascinating regions and producers. We dive into Champagne and grower Champagne, Northern Rhône Syrah and Hermitage, Jumilla Monastrell, Ningxia Riesling, Margaret River and New Zealand Pinot Grigio, with plenty of bottles and wine travel ideas to add to your list. You'll also learn what RM and NM mean on Champagne labels, why Champagne's chalk soils matter, what Coteaux Champenois is, how lees ageing and late disgorgement affect Champagne, how to recognise common wine faults such as Brett, cork taint and oxidation, and why some of the world's most exciting wines are coming from places you might not expect. So whether you're already deep into wine, studying for a qualification, improving your blind tasting or simply looking for your next bottle, region or wine trip to explore, this episode is packed with things to taste, learn and investigate.   Shownotes 02:30 – What does it take to become UK Sommelier of the Year? Emma reflects on winning the competition and the preparation behind it.  05:03 – The Champagne that started it all — how one bottle sparked Emma's passion for wine and hospitality.  07:06 – Best value wine at Claridge's — Emma's recommendation: Casa Castillo Monastrell from Jumilla.  08:41 – Why Jumilla deserves more attention — modern Monastrell, old vines and one of Spain's most exciting wine regions. 09:27 – Unexpected wines at Claridge's — why Emma champions Canaan Riesling from Ningxia, China. 12:42 – Worth every penny — Emma highlights Northern Rhône legends René Rostaing and Jean-Louis Chave, explaining why mature Syrah can rival the world's finest wines. 14:12 – If money were no object — why Jean-Louis Chave Hermitage remains Emma's dream bottle. 15:52 – A must-visit wine destination — why every wine lover should experience Hermitage and the Northern Rhône. 19:23 – The best part of being a sommelier — introducing guests to new wines and sharing unforgettable wine experiences. 20:54 – Inside the theory exam — the extraordinary breadth of knowledge required to become UK Sommelier of the Year. 22:45 – Lessons from Vincenzo Arnese — how one piece of advice about listening carefully became Emma's biggest competitive advantage during the competition. 23:36 – Blind tasting without tasting — identifying wine faults using aroma alone during the competition semi-final. 25:30 – Recognising common wine faults — Brett, cork taint, oxidation, volatile acidity and how sommeliers train their senses. 27:53 – Train your nose like a sommelier — Emma discusses common wine faults, while Janina recommends Le Nez du Vin aroma and fault kits for improving your tasting skills.  30:26 – Spotting mistakes on a wine list — how sommeliers identify incorrect vintages, appellations and producer details under pressure. 31:13 – How to start a blind tasting — Emma explains the first clues sommeliers look for.  32:03 – Reading the clues in the glass — alcohol, oak, climate and terroir cues that help identify grape varieties and wine origins. 34:34 – Food and wine pairing under pressure — how Emma approached one of the competition's toughest practical service challenges. 37:05 – The visual challenge — recognising legendary winemakers, vineyards and wine tools from a single image. 38:12 – Caroline Frey's Swiss wines — Emma discusses the acclaimed winemaker's latest project beyond Bordeaux and the Rhône. 40:31 – The Champagne pouring challenge — one Jeroboam, twenty-four glasses and one of the competition's most nerve-racking tasks. 43:15 – Why Krug is so revered — barrel ageing, reserve wines and the philosophy behind one of Champagne's greatest houses. 44:46 – Champagne producers to discover — Emma recommends Eric Rodez and explains why grower Champagne deserves more attention. 48:07 – The Champagne riots of 1911 — how protests helped shape today's appellation system. 48:54 – What is sur pointe? — understanding long lees ageing and late disgorgement in Champagne. 50:01 – RM vs NM Champagne: What do the letters on Champagne labels mean?  51:32 – Why does Champagne have chalk soils? Understanding drainage, roots and Champagne's terroir.  52:26 – Who invented sparkling wine? — Christopher Merret and the origins of traditional method sparkling wine. 53:50 – Coteaux Champenois explained — discovering the still wines of Champagne and why they deserve more attention. 54:55 – Egly-Ouriet's still wines — the renowned Cuvée des Grands Côtés  55:14 – Pre-phylloxera Champagne — why Bollinger Vieilles Vignes Françaises remains one of the world's rarest wines. 56:17 – Margaret River — why this remote Australian wine region belongs on every wine lover's travel bucket list. 58:46 – Pinot Grigio deserves a second chance — why New Zealand is producing some of the world's most exciting examples - such as Greywacke Pinot Gris.

How did Argentina help save Europe's vineyards during the devastating phylloxera crisis? Why is wine still treated as an exclusive product despite being more accessible than ever? How can vineyards that endure extreme temperatures still produce elegant, vibrant wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Marisol de la Fuente. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights What made Marisol leave a successful corporate career to become a sommelier? Why did Marisol build her wine content around beginners instead of wine experts? How did identifying a single aroma in a wine tasting convince Marisol she belonged in the wine world? What wine myths does Marisol most want consumers to stop believing? Which modern wine trends are actually thousands of years old? Why is wine still treated as an exclusive product, despite being more accessible than ever? How did Argentina help save Europe's vineyards during the phylloxera crisis? Why do Argentina's southernmost vineyards produce such elegant, fresh wines despite their extreme climate? Why does Marisol believe making great white wine is even more difficult than making great red wine? What do the terms Brut, Extra Brut, and Demi-Sec on sparkling wines really mean? Which common sparkling wine misconception might surprise consumers the most?   About Marisol de la Fuente Marisol de la Fuente is an international sommelier, graduated from the Argentine School of Sommeliers, a bartender trained at the International Center of Cocktail Arts, and a journalist. She communicates about the world of wine and beverages to bring it closer to consumers. She is a columnist on Canal de la Ciudad, where she presents a different segment every week in a simple and entertaining manner. On Vinimos, her wine podcast, she answers the most common consumer questions alongside Ariel Torres, journalist at La Nación. She teaches her course "El vino, sin vueltas" in a live online format and also works as an instructor in the sommelier programs. Beyond her passion for wine, she has 25 years of experience in marketing, communication, and PR in multinational companies, and she is a Digital Marketing lecturer and consultant for companies in the wine and beverage industry.       To learn more, visit https://www.nataliemaclean.com/401.

Champagne is more than something poured at a toast — it's a place you can actually visit, and this episode finally delivers on months of hints about a long-awaited spring trip there. Sommelier Lara Koffer joins Amanda to unpack the region's biggest split: house Champagne versus grower Champagne, and how roughly 16,000 growers keep the famous marques stocked with fruit. Grab your wine club wine, the Grumier Réserve Perpétuelle, a rare solera-style non-vintage blend dating back to 2005 and join us for stories from Reims and Épernay — Bollinger's hand-disgorged prestige cuvées, a Michelin-starred "Mysteries of Champagne" tasting menu, and hard-won advice on hiring a driver instead of renting a car. Pour a glass and settle in for a trip report worth the wait. Featured Wine: NV Maurice Grumier Réserve Perpétuelle Extra-Brut Champagne Find all of our mentions for restaurants, wineries, and hotels in Amanda's Guide to Visiting Paris and Champagne

Cory Empting is Managing Director of Winegrowing at Domain H. William Harlan, overseeing Harlan Estate, BOND, Promontory, and The Mascot in the Napa Valley of California.Cory recounts his memories of growing up in the Napa Valley and learning about winemaking from the age of 15. He recalls running around The French Laundry as a kid and helping out with a harvest at Forman Vineyard. He also talks about his first experiences at Harlan Estate, a property where he has now worked for decades. Cory discusses why he decided to pursue a career at Harlan, which led to being named the Winemaker of the property years later.Cory talks about Bob Levy, the Founding Winemaker of Harlan Estate, who Cory still works with today. He also describes working for Bill Harlan and Will Harlan, the owners of the property. Cory talks about the 1997 vintage at Harlan Estate, and his experiences tasting that wine over the years. He also shares some thoughts about the ageing trajectory of Harlan wines in general.Cory discusses the Harlan property itself and contrasts it with the nearby Promontory vineyard, then describes how the winemaking approach for Promontory evolved over time. This leads into a discussion of how the approach at Harlan Estate has changed over the years, both in terms of the farming and the winemaking. One key change has been the move to dry farming (without irrigation), and Cory talks about the implications of that shift. Other topics that emerge in the discussion include soil health, head trained vines, vineyard exposure, harvest date, native yeast fermentation, fermentation temperature, stem inclusion, extraction, tannin management, avoiding acidification, the duration of malolactic conversion, press wine, and the length of élevage. Amidst this discussion Cory emphasizes his respect for Bob Levy's accomplishments and frames the shifts at Harlan over time as a natural evolution in a multi-generational business.Cory shares the terrible circumstances surrounding the wildfires in the Napa Valley in 2017, and what his family experienced during that time. He also grapples with how that harvest redefined his thinking about the winemaking. After that experience in 2017, Cory reviewed harvest records from previous decades and started thinking more about the winemaking of the past in the Napa Valley. This coincided with Cory having more encounters with older vintages of Napa wines.Farming is discussed in-depth, as Cory shares his thoughts on the language of plants and interacting with vines. A significant outcome of the work in the vines at Harlan has been earlier ripening as an outcome of dry farming. Cory recognizes members of his team who made key contributions to the work in the vines on the property, including the Castellanos brothers and Francisco Gonzalez. He also touches on the significant differences between different vineyard parcels within Harlan Estate, both in terms of vineyard work and exposure. The subject of multi-generational wineries comes to the fore as Cory discusses internal dynamics at the workplace between winemakers and ownership.In 2020, wildfire reappeared in the Napa Valley, and Cory made a decision to harvest weeks earlier than had been the norm at Harlan Estate in the 2000s. He refers to that decision as “an inflection point” for Harlan Estate and shares his reasoning in this interview. The question of whether wildfires are part of a new climate reality for Napa is addressed in this interview, and Cory talks about the relation of farming and climate to wine style. He also shares his thoughts on how smoke taint may alter the tannins of a wine. He closes with the thought that his team is currently learning and adjusting at a faster pace.This episode also features commentary from:Ric Forman, Forman VineyardKelli White, Director of Education at The Wine Center and author of the book "Napa Valley Then & Now"Frederic Mugnier, Domaine Jacques-Frederic MugnierSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I am fascinated with the idea of luxury brands like Dior, LVMH and Armani. It is clearly more than just diversification or trying to find new revenue streams. It is and has become part of the brand On a recent trip to Beverly Hills, I was invited to lunch with the group from Chateau Y'quem. I moved the entire schedule around (duh), to be there. And though I was remiss in remembering who fronted the hospitality, I was taken by the hospitality just the same. Now I am taken by the woman of was at the helm that day. Meet Fahara Zamorano. If you think the wine world is just swirling glasses and sniffing out tasting notes, Fajara Zamorano is here to flip your tablecloth. She strides into Wine Talks declaring, "You gotta remove the ego," and then proceeds to break down luxury wine culture not with snobbery, but with the kind of candor that leaves sommeliers and armchair tasters alike scrambling to rethink what it means to appreciate wine. Raised in the vine-studded valleys near Santiago, with the occasional detour into the Atacama desert—the driest place on earth—Fajara Zamorano grew up living the contrast between farmland "fairytale" and the arid edge of the world. No wonder she grew into someone who can call out ego in the most self-important industry on earth, then build a wine program for Monsieur Dior in Beverly Hills—where the stakes are as high as the heels. You're not just getting tips about which bottle to order at dinner. You're going to learn why the true luxury isn't price tags or Instagram clout, but the ability to see, anticipate, and dissolve the invisible barriers between guest and experience. Fajara Zamorano peels back the silk curtain on how fine dining works—how sommeliers read people, how guest notes are kept, and why even the "perfect" wine list is about much more than showing off. She'll have you questioning why we talk more about pesticides in strawberries than in the Cabernet you're sipping, and challenge the way the wine industry sacrifices humanity at the altar of mass marketing. She knows firsthand the battles of fighting for sustainable farming in a market obsessed with buzzwords, and still keeps her sense of humor when talking about Champagne, Armenian wines, or the eccentricities of the ladies who lunch on Rodeo Drive. If you've ever cringed at a wine list, been intimidated at a high-end restaurant, or wondered whether all this luxury talk means anything, this conversation is the antidote. Fajara Zamorano and Paul K will not only teach you how restaurants wield psychology like a decanter, but why the best experiences always put people before ego, and farming before flash. What you'll actually learn in this episode: