Podcasts about Sommelier

Sake is not a beverage we often cover on the podcast, but when we had the chance to talk to one of the great sake makers in the world, we jumped at the chance. In this episode we introduce you to Jun Kono of Sohomare, one of the world's premier sake makers, and Leo Lê Sommelier of the great Kappo Sono in New York City and Momoya. What a treat to meet these two leaders in their respective businesses, and get to know them. As you know, sake is often called “rice wine,” but that is not the best description of it because the brewing process is so different and complex. And while many sake makers are trying to chase more accessible and fresher versions of sake, Sohomare is focused on making deep, complex, and elegant sake that is made to be eaten with food. We know you will learn a ton, like we did, in this conversation, and come away with a new appreciation for one of the most significant alcoholic beverages in human history. Send 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

We simply didn't have enough time for this interview - too much to share, too much to gab about, too many stories and experiences... welcome to the podcast Warner Boin! She's a certified Sommelier and wine educator and the beautiful human behind her social media, Confidence Uncorked (https://www.confidenceuncorked.com/). The conversation started rockin' and rollin' right as we hit record and Warner showed up with the stories, the knowledge, and why she's working so hard to take the seriousness (and the snobbery) out of wine. She wants to "meet people where they're at" within their own wine journey and make the whole experience more fun. Pour a glass of your favorite vino (or whatever beverage!) and snuggle into this conversation. After that - check out Warner on social media! She'll help answer all your wine questions and steer you in the right direction.

Text the ShowAdelaide Hills offers ideal sites for Sauvignon Blanc, Chardonnay, and Pinot Noir. It reinforces that South Australia is quite diverse, with a wine style for everyone. Invest 10 minutes to remind yourself why it is important to buy and sell the wines of Adelaide Hills.ExploreShaw + Smith

The idea of food and wine pairing is elusive at best. If you gave five Sommeliers the same dish and a host of wines to pair with the dish, you could very easily get five different suggestions. I know for me, when I pair wine and food, my first ideas usually don't work. Enter Dr. Peter Klosse and his research.   If you've ever stared at a wine list or picked up a tasting note and thought, "There's got to be a better way to make sense of all this," then this episode of Wine Talks is for you. Paul K sits down with Peter Klosse, the Dutch chef and flavor scientist who's shaking the very foundation of how we talk about taste. What unfolds is an insightful, casual, and story-rich conversation that bridges the wide and sometimes intimidating gap between what we like to eat and drink—and why we like it in the first place. Peter, who founded the Academy of Gastronomy and has worked with everyone from Michelin-star restaurants to academic researchers, brings forward the argument that taste doesn't have to be mysterious or completely subjective. He outlines how measurable factors—molecules, acidity, and something he elegantly calls "mouthfeel"—can, and should, inform how we approach both food and wine. Gone are the days of rigid regional traditions and cryptic sommelier speak. Instead, Peter's methods empower anyone, from the everyday wine lover to the master chef, to connect with wine and food on a deeper level. The episode is peppered with from-the-trenches anecdotes: Paul recounts customer calls from Europe, diners who try to recapture that perfect vacation meal at home, and the generational tug-of-war over wine language. Peter's responses never fail to surprise, elegantly reframing frustration into scientific curiosity and actionable tools. He's not out to replace the magic of a great meal—just to help everyone understand and repeat it, whether it's in a three-star restaurant or at your own dinner table. What's especially exciting is how Peter breaks down the concept of "liking" into something actionable. He describes how chefs and hosts can tailor dishes to individual preferences using the simple, science-based tools his research has uncovered. By the time the show wraps, you'll have a new lens for your next glass of wine, and a deeper appreciation for the art-meets-science at the center of every great meal. What you'll learn in this episode:

In questa puntata conclusiva di stagione, ci immergiamo nel cuore dell'Umbria per scoprire il **Sagrantino**, un vitigno leggendario noto per la sua incredibile carica polifenolica. Ospite speciale della puntata è **Gabriele Di Zacomo**, agronomo e amministratore dell'azienda **Perticaia**, che ci guida alla scoperta di un territorio vocato e della filosofia produttiva che rende i vini di questa cantina unici.

Moritz-Christian Brand, Jahrgang 1990, ist einer jener Sommeliers, bei dem man spürt, dass er die Weinwelt ein klein wenig langsamer und interessanter drehen lässt. Nach dieser Episode wirst Du den Wunsch entwickeln, mit ihm einen langen Abend zu verbringen – weil er Wein versteht, wie ein alter Territoriumsheld sein Land definiert: aus dem Bauch, mit echter Zuneigung, ohne daraus eine Predigt zu basteln. Das ist keine Lebensweise, die er abends in den Spind hängt. Das ist ein Handwerk, das man sich erkämpft, Station für Station, mit den Händen, mit dem Gaumen, mit jenem Sturschädel, den die Besten dieser Zunft alle besitzen. Seine Lehrjahre begann er im Relais & Châteaux Hotel Bayerisches Haus in Potsdam. Was folgte, war eine Dekade Sternegastronomie: Gourmetrestaurant Lerbach unter Dieter Müller, Restaurant Nils Henkel (zwei/drei Sterne) in Bergisch Gladbach, die MS Europa, dann München – stellvertretender Chefsommelier im Tantris, schließlich Chefsommelier im Restaurant Atelier des Hotel Bayerischer Hof, ebenfalls drei Sterne. 2017 übernahm er mit seiner Frau Julia das Hotel Stadt Kassel in Rinteln – ein Traditionshaus, das durch diese Übernahme in eine andere Liga trat. Das Restaurant Fachwerk wurde zum Beweis, dass Spitzenqualität keine Metropole braucht. Die Weinkarte wuchs auf über 1.500 Etiketten aus 14 Ländern. Die Branche reagierte: Der German Wine List Award 2022 (VINUM) kürte das Fachwerk zum Sieger in der Kategorie Gutbürgerliche Küche; VINUM vergab zusätzlich die „Weinkarte des Jahres 2022”. Ebenfalls 2022 folgte die Ehrung „Ausgezeichnetes Weinkonzept” durch VDP und Meininger Verlag – ein Preis, der an die Person gebunden ist, nicht ans Haus. Das Deutsche Weininstitut kürte das Fachwerk 2024 zum Sieger in der Kategorie „Gehobene Gastronomie”. Hinzu kommen der Wine Spectator Best of Award of Excellence und die Aufnahme in die Star Wine List – beide als einziges Haus Niedersachsens. Das Rolling Pin Magazin listete Brand regelmäßig unter den 50 besten Sommeliers Deutschlands; die Jeunes Restaurateurs Deutschland nahmen Julia und Moritz Brand 2024 als Mitglieder auf. Man könnte das einen Aufstieg nennen. Moritz würde sagen, das sei das Ergebnis davon, dass man die Arbeit richtig macht. Damit hätte er recht. Heute bringt er uns die Central Coast Kaliforniens – nicht Napa, nicht Sonoma. Eine topografisch zerrissene, klimatisch polarisierte Weinlandschaft, die Burgunder und Rhône-Sorten ebenso beherbergt wie Bordeaux-Varietäten, Küstennebel und Mittelmeerwärme auf 450 Kilometern vereint – und Geduld wie Präzision verlangt.

Episode 177 brings together two things Atlanta takes seriously: lemon pepper chicken wings and great wine. Recorded live at The Perlant, this episode features five Atlanta sommeliers taking on a pairing challenge to find the perfect wine combo for Chef Dene Lynn's wings while a panel of culinary judges and media personalities share honest reactions, thoughtful insights, and plenty of lively debate along the way. For the event, Chef Dene (@chefdenelynn) prepared two distinct versions of her signature wings, highlighting both the bold flavor and cultural importance of one of Atlanta's most beloved dishes. Beyond her work in the kitchen, Chef Dene serves as an Instructional Manager at the Navigate Foundation, where she helps train and mentor the next generation of culinary professionals through education, workforce development, and community outreach. Her work with Atlanta chef collectives, food security initiatives, and the Atlanta Botanical Garden has made her an important part of the city's culinary community. From unexpected wine selections to conversations about flavor, hospitality, and Atlanta food culture, this episode captures the fun and spontaneity of a live audience experience. Whether you're deep in the wine world or just love good food and good conversation, Episode 177 offers entertaining moments, surprising pairings, and a celebration of Atlanta's vibrant culinary scene.SOMMELIERSEric Palmer, RNDC Distributing (@eric.palmr)Chris McLloyd, Tower Beer, Wine, & Spirits (@chrismclloyd)Jason Wilfore, The Perlant (@wilforejay)Jordan Traylor, The Chastain (@wandering_wino_)Peter Poulos, My Friend's Bottle Shop (@therealchampagnepete)JUDGING PANELToni Williams, Blasian Bon Vivant (@blasianbonvivant)Dan Whalen, The Food in My Beard (@tfimb)Georgina Castellucci-Whalen, Consultant & Speaker (atl_georgina)Recorded May 1, 2026 with a live audience at The Perlant in Atlanta, GA-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and media contributions

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.

Álex Pardo ganó el campeonato de Mejor Sommelier de España en 2023 y al día siguiente seguía en el mismo restaurante, con el mismo sueldo, fregando copas. En esta charla hablamos de lo que realmente hace valioso a un sommelier: no el título, va mucho más allá.――――――――――――――――――――――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.――――――――――――――――――――――

Weinmesse – klingt nach Fachpublikum, Anzug und Profi-Vokabular? Von wegen. Wer einmal auf einer Messe war, weiß: Es ist eines der aufregendsten Weinerlebnisse überhaupt. Lou war kürzlich auf der SUMMA beim Weingut Alois Lageder in Südtirol – einer der schönsten und persönlichsten Weinmessen der Welt – und hat dort nicht nur verkostet, sondern auch die Winzer:innen direkt befragt: Was wünschen sie sich von Besucher:innen, und was sind die absoluten No-Gos? Die Antworten hört ihr heute im Original. Dazu gibt's Lous 6 praktische Hacks für eure erste Weinmesse – von der Vorbereitung bis zum richtigen Timing. Und ja, ihr dürft spucken. Ihr sollt sogar. Wein der Woche Den verraten wir diesmal nicht – Lou hat ihn direkt von der SUMMA mitgebracht. Hört rein! Weinlexikon: M wie Masterclass Eine Masterclass ist eine geführte, moderierte Verkostung zu einem bestimmten Thema – geleitet von Sommeliers, Weinjäger:innen oder den Winzer:innen selbst, meist zwischen 45 und 90 Minuten. Fast jede Weinmesse bietet Masterclasses an, oft sogar im Ticketpreis inbegriffen. Tipp: Frühzeitig anmelden – die beliebten Slots sind schnell ausgebucht. Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

The Stuph File Program Featuring Matt Witten, author of 51%; MJ Preston, author of Windigo Plague; & science writer Andrew Fazekas, author of National Geographic’s Backyard Guide to the Night Sky and National Geographic's Stargazer Atlas: The Ultimate Guide To The Night Sky Download Matt Witten has written several scripts for television series and also several novels.  His latest novel, set in the near future, is called 51%, where companies actually own the rights to human beings. Author MJ Preston is back on the show with this latest book, called Windigo Plague. Science writer, Andrew Fazekas, The Night Sky Guy, author of National Geographic’s Backyard Guide to the Night Sky and National Geographic's Stargazer Atlas: The Ultimate Guide To The Night Sky, is back on the show to talk about whether or not life on Earth, actually began on Mars.(Patreon Stuph File Program fans, there is a Patreon Reward Extra where we'll continue to discuss Mars, plus NASA's almost 50 year ongoing Voyager mission; NASA's DART asteroid crash and the surprising effect; and Blue Origin's used New Glenn rocket launch). This week's guest slate is presented by Sam Fisher, who is the Chef Sommelier at Walter Hospitality here in Montreal, and a longtime Stuph File Program listener. Part of the success of this show depends on the generosity of its listeners worldwide. If you enjoy the program please feel free to make a donation in any amount, no matter how small, in any denomination of $1, $5, $10, $20 or more.  Just click on the donate button to the left. It will be greatly appreciated. This website is powered by PubNIX a boutique Internet service provider with great personalized service that was instrumental in helping to structure the look of this very site! The computer used for this site was built by InfoMontreal.ca, serving individuals, commercial & industrial companies in Quebec with computers, software and networks. Your needs are unique and InfoMontreal.ca believes the solutions should be too.

In dieser Folge verkosten wir einen besonderen Riesling von Robert Weil aus dem Rheingau – Jahrgang 2021, mit lebendiger Säure, viel Frische und einer spannenden Reifeentwicklung. Im Glas zeigen sich Zitrone, salzige Mineralität und erste feine Petrolnoten, die bei gereiften Rieslingen polarisieren können. Wir sprechen darüber, warum genau diese Aromen international geschätzt werden, wie sich Riesling mit den Jahren verändert und weshalb der 2021er für viele Weinfans der spannendere Jahrgang sein dürfte. Außerdem geht es um die Frage: Ist Petrol ein Fehlton oder genau das, was große Rieslinge ausmacht?

In questo episodio, estratto durante la degustazione svolta da Pandolfini durante l'asta dedicata ai vini di Château d'Yquem, il CEO italiano Lorenzo Pasquini ci racconta la storia, il modo di gestire la muffa nobile, le peculiarità di affinamento e la visione futura di una delle aziende più iconiche del Sauternes.

On this week's episode, host Caryn Antonini is joined by Mia Martensson, a Swedish-born sommelier whose journey began on the island of Gotland at just 14 years old and has since taken her across the globe. From Michelin-starred restaurants in Stockholm to vineyards in South Africa and even a private residential yacht sailing the world, Mia has built a career defined by curiosity, expertise, and a passion for connection.Currently, as the Resort Sommelier at Seven Stars Resort & Spa in Turks and Caicos, Mia is the creative force behind an award-winning wine program, known for its depth, innovation, and unforgettable guest experiences. Today, Mia joins us to share her remarkable story and her philosophy on wine, hospitality, and the art of bringing people together.For more information on our guest:@martensson.mia@sevenstarsresortCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Napa Valley is first for fine wine and first for fine dining. So today we talk about fine wine and fine dining in Yountville as I visit Stephen Arnold, Wine Director and Sommelier at Bottega Napa Valley. I rarely get the chance to look behind the scenes at how a Wine Director’s job works. Humor, [...]

Napa Valley is first for fine wine and first for fine dining. So today we talk about fine wine and fine dining in Yountville as I visit Stephen Arnold, Wine Director and Sommelier at Bottega Napa Valley. I rarely get the chance to look behind the scenes at how a Wine Director’s job works. Humor, [...]

Sebastian Russold ist einer der Menschen, die ein System erst vollständig durchdringen, um es dann von innen zu erschüttern. Nicht aus Zerstörungslust. Nicht aus Eitelkeit. Sondern weil sie als Einzige wirklich verstehen, was auf dem Spiel steht — und deshalb als Einzige nicht schweigen können. Was ihn von den meisten seiner Kollegen unterscheidet, ist nicht der Titel — obwohl der Titel außergewöhnlich ist. Bester Jungsommelier Deutschlands 2018, Bester Sommelier Deutschlands 2021 und 2022. Zwei Generationen desselben Sieges, als hätte er beweisen wollen, dass das erste Mal kein Zufall war. Aber der Titel ist nicht der Mensch. Der Mensch ist das, was nach dem Titel kommt. Genuss, Wirtschaftlichkeit, Nachhaltigkeit — das ist Sebastians eigene Formel. Es ist eine politische Aussage. Eine, die der Branche ins Gesicht sagt: Schönheit ohne Struktur ist Dekoration. Erfahrung ohne Verantwortung ist Selbstbedienung. Und wer Genuss predigt, während er seine Mitarbeiter ausbrennt, hat den Begriff nicht verdient. Diese Trias ist kein Leitbild für eine Website. Sie ist die Weltanschauung eines Mannes, der früh begriffen hat, dass der eleganteste Wein der Welt nichts legitimiert — keinen Sexismus hinter den Kulissen, keine Hierarchie, die Demütigung als Ausbildungsmethode versteht, keine Nostalgie, die sich als Qualitätsstandard verkleidet. Genuss verpflichtet. Sebastian Russold hat das verinnerlicht, während andere es noch buchstabieren. In dieser Episode tut Sebastian Russold etwas, das in seiner Branche ungefähr so üblich ist wie offene Fenster in einem Weinkeller: Er spricht. Er hätte erzählen können von den Möglichkeiten, den Reisen, allem, was dieser Titel ermöglicht hatte. Das hätte man erwarten können — Demut zeigen, Bescheidenheit, nicht kontrovers auffallen in einem konservativen System. Er verweigerte diese Erwartung. Komplett. Ohne Entschuldigungsformel. Was er stattdessen sagte — Sexismus, Rassismus und Mobbing sind in vielen Betrieben noch an der Tagesordnung — ist deshalb so bemerkenswert, weil er es nicht als Außenseiter sagte, nicht als Quereinsteiger, nicht als jemand, der das System nie wirklich bewohnt hat. Er sagte es als Bester Sommelier Deutschlands. Als jemand, dem das System gerade seinen höchsten Titel verliehen hatte. Als jemand, der — hätte er geschwiegen — ungestört von Preisverleihung zu Preisverleihung hätte gleiten können, lächelnd, geschätzt, ungefährlich. Dieser Verzicht auf Ungefährlichkeit ist das Mutigste, was ein Mensch in einem konservativen Beruf tun kann. Sebastian Russold ist kein Rebell um des Aufruhrs willen. Er ist kein Ideologe, der Wein als Vehikel für Weltanschauung missbraucht. Er ist etwas Präziseres und Schwierigeres: ein Mann, der seinen Beruf so tief liebt, dass er ihm die Wahrheit zumuten will.

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.

Mitten in Südafrikas Weinregion Stellenbosch setzt Nico Pieterse auf edle Tropfen aus aller Welt. Besondere Tropfen. Er ist Wasser-Sommelier und erklärt, was gutes Wasser ausmacht und warum es Wein beeinflusst.

In dieser Folge zu Gast: Christoph Hamel (Weingut Hammel, Pfalz) – Winzer, Entertainer, Wien-Liebhaber. Wir verkosten und diskutieren: - Liebfrauenmilch „Schwarze Madonna“ (decantiert!) im historischen Stil mit Frische, Zug und moderater Restsüße. Wir sprechen darüber, warum das Original nie pappig war und warum es gut zu Sushi und Sashimi passt. - Riesling „Tage wie diese“ (teils Holz, teils Stahl): Zitrus, Grip, Trinkfluss. - Sauvignon Blanc „Ein Tag am Meer“: grasig-saftig, balanciert, großer Publikumsliebling. - Cuvée „Rock Me Amadeus“: 50/50 Grüner Veltliner & Sauvignon Blanc – saftig, würzig, mit viel Zug. Außerdem: - Christophs Weg: Klosterneuburg, Wien-Anekdoten, Südafrika-Erfahrung, Familienbetrieb in der Übergabe. - Philosophie: „Wine Maker“ statt Lagenfetisch – Weine für echte Genussmomente, fair bepreist. - Markt & Image: Warum Liebfrauenmilch ein Comeback verdient und wie Gastronomie und Handel reagieren. Viel Spaß beim Hören – und bis bald an der Nordsee!

Gabriele Heins ist Chefredakteurin eines der prägendsten und einflussreichsten kulinarischen Magazine unserer Republik. Der Titel klingt nach Büro, nach Redaktionskonferenz, nach dem Geruch von kaltem Kaffee und überhitzten Druckern. Und doch eines vorweg: Der Titel lügt, denn vielmehr ist sie eine Architektin von Momenten, eine Kuratorin des Unübersehbaren, eine Frau, die den Unterschied zwischen Leben und Lebensqualität nicht akademisch versteht, sondern physisch – mit allen verfügbaren Sinnen gleichzeitig, gefühlt rund um die Uhr, ohne Grenzen. Ihr Magazin ist kein Heft. Es ist ein Argument. Das Argument lautet: Genuss ist keine Dekadenz, sondern Demokratie. Und wer behauptet, keine Zeit für das Gute im Leben zu haben, hat schlicht die falschen Prioritäten. Du hättest Dir Gabriele Heins sehr wahrscheinlich, falls Du sie nicht persönlich kennst, anders vorgestellt. Vermutlich schärfer. Vermutlich kälter. Eine Frau, die seit 25 Jahren durch die Katakomben des deutschen Gourmet-Journalismus marschiert, Wettbewerbe juriert und Chefköche interviewt, sollte nach der Erwartung vieler die freundliche Wärme einer Schiefergrube ausstrahlen. Nach der Episode weißt Du: Du lagst falsch. Das kommt vor. Gabriele Heins ist seit März 2024 Chefredakteurin des Feinschmecker – Deutschlands stilprägendem kulinarischen Lifestyle-Magazin des Jahreszeiten Verlags – und das ist ungefähr so, als würde man sagen, Keith Richards spiele ein bisschen Gitarre. Technisch korrekt. Fundamental unzureichend. Sie ist in Bremen aufgewachsen, studierte Germanistik, Romanistik, Publizistik und Geschichte in Göttingen, Bordeaux und Hamburg. 1999 wechselte sie zum Jahreszeiten Verlag – zunächst als Reiseredakteurin, später als Ressortleiterin Food, Wein & Lifestyle. Fünfundzwanzig Jahre. Das bedeutet: Sie hat den Feinschmecker nicht übernommen. Sie hat ihn von innen heraus verstanden – Ausgabe für Ausgabe, Verkostung für Verkostung, Druckfahne für Druckfahne – bis zu dem Moment, wo die Leitung des Magazins keine Beförderung mehr war, sondern eine logische Konsequenz. Nicht als Bürotier. Nicht als Konzeptverwalterin. Als Frau, die ihren Beruf als Feldarbeit versteht, als fortlaufende, niemals abgeschlossene Recherche in dem größten und chaotischsten Labor der Welt: dem menschlichen Appetit. Und dabei langweilt sie Mittelmäßigkeit auf eine Weise, die sie körperlich anstrengt. Sie sucht das Echte, das eine Reportage über die Sardinenkonservenfabriken mit derselben Begeisterung vermittelt wie ein Profil über einen Drei-Sterne-Koch. Und irgendwo zwischen der ersten und zweiten Seite, zwischen dem zweiten und dritten Schluck, zwischen dem Ende eines langen Tages und dem Beginn einer neuen Idee – lächelt sie.

The Wine Trinity Hill Marsanne Roussanne 2024, Gimblett Gravels, Hawke's Bay RRP from $40.00 Marsanne and Roussanne are classic grapes of the Rhone that are now cultivated in New Zealand. These varieties can make white wines and are often used in red blends as well, such as a Chateauneuf du Pape, or even a white Chateauneuf du Pape. A distinctive profile that is both fresh and fragrant with scents of quince and citrus and some stone fruits like white peach and apple. It's framed by a layer of fruit spice, lees, and a distinctive mineral saline suggestion. It has a silky touch at first, then a surge of acidity and mineral, lees and fruit. Matured in French oak barriques and puncheons. The season Rather excellent for Hawke's Bay and most of the country, delivering wine of concentration and power and allowing the winemakers to use a little more new oak if desired to add complexity and enhance flavours. The food A wine like this needs food that is less complex to allow the voice of the wine to speak louder. A shellfish dish in a creamy sauce, a ballotine of chicken filled with sausage, prosciutto, and pistachios or a mild cheese and spinach. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nella seconda puntata del format esclusivo di Backdoor Podcast "Traveling Violation", abbiamo portato in giro Francesco Candussi, giocatore della Pall. Trieste per farci raccontare tutto quello che c'è in campo, ma soprattutto fuori dal campo. Ne è uscito un ragazzo di grande cultura, di grande equilibrio e con un hobby che in realtà considera il suo vero lavoro, perchè sì...il basket è un hobby.Un bellissimo viaggio tra cartoni animati, basket, vino, posti del cuore e una campionessa con cui vorrebbe condividere la cena.Iscriviti al nostro canale YouTube per seguire tutta la serie di Traveling Violation e tutte le nostre interviste.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/backdoor-podcast--4175169/support.

Juan creció en Mendoza, Argentina, rodeado de viñedos y barricas, donde desde joven eligió el mundo del vino como su camino. Sommelier de formación y curioso de vocación, hace 20 años cruzó fronteras y encontró en México su hogar, y un terreno fértil para una misión que lo apasiona: construir cultura y comunidad alrededor del vermut.Es fundador de Stravatto, una marca de vermut donde no solo lleva su firma en las recetas, sino también su filosofía: que esta bebida tiene el poder vinculante de reunir personas y crear momentos que perduran. Si quieres ver este episodio sin editar y en video, ve a nuestro canal www.youtube.com/@vinopod_podcast.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.comMúsica final “Chappy” Autor: Gabo Morfín. (@gabbage.patch)Contacto Juan: @elgurudelvermuthttps://stravatto.com/

Hello beautiful, amazing, stunning coven! Happy happy Friday! Today we get knee deep in all of your crazy Heauxmetown Hero tales, and dive into the nitty gritty for WWDD. In need of something cute and cozy for the winter? Get yourself or whoever's on your daddy list a beanie, hoodie, or daddy hat from our store! Please support our show and show off your love for Disrespectfully by repping our official gear :) K Love ya bye! Buy our merch!  https://disrespectfullypod.com/ Thank you to our sponsors! BILT: Earn rewards and get something back––wherever you live.  Join the loyalty program for renters at http://JoinBilt.com/DISRESPECTFULLY.  Make sure to use our URL so they know we sent you! Merit Beauty: Right now, Merit Beauty is offering our listeners their Signature Makeup Bag with your first order at https://MeritBeauty.com. Revolve: Whether it's a big night out, a wedding, a trip, or you just need something last-minute that actually works — REVOLVE always has it. Go to https://revolve.com/DISRESPECTFULLY to shop our faves and use code DISRESPECTFULLY for 15% off your first order. Zip Recruiter: 4 out of 5 employers who post on ZipRecruiter get a quality candidate within the first day. And now, you can try it FOR FREE at https://ziprecruiter.com/DISRESPECT   Need Advice? We are here to help! Send your questions to disrespectfullypod@gmail.com  and we may answer your questions on the show!   Connect with the Coven! Facebook: https://www.facebook.com/groups/1930451457469874 Reddit: https://www.reddit.com/r/disrespectfullypod/ Listen to us on Apple: https://podcasts.apple.com/us/podcast/disrespectfully/id1516710301 Listen to us on Spotify: https://open.spotify.com/show/0J6DW1KeDX6SpoVEuQpl7z?si=c35995a56b8d4038   Follow us on Social! Disrespectfully Instagram: https://www.instagram.com/disrespectfullypod Disrespectfully Tiktok: https://www.tiktok.com/@disrespectfullypod Katie Maloney Instagram: https://www.instagram.com/musickillskate Dayna Kathan Instagram: https://www.instagram.com/daynakathan Cassie Galonsky Instagram: https://www.instagram.com/cassieg2011/ Leah Glouberman Instagram: https://www.instagram.com/leahgsilberstein Disrespectfully is an Envy Media Production.

On Today's Episode: Touching base with Wristband Maya’s Mum They stole whaaaat? 610 Quiz: How often do you shower? UK Polly Nigel Farage’s Cameo outtakes Who do you normally listen to? Australia’s best Sommelier Nick Stock sniffs our secret stain Naughty Nana’s How often do you change the sheets? See omnystudio.com/listener for privacy information.

This week, Ira welcomes Joe Mikulich, co-founder of EDO Hospitality, the restaurant group behind some of Las Vegas' most talked-about dining destinations, including EDO Tapas, Anima by EDO, and Braseria by EDO. In this episode of “Talk About Las Vegas With Ira,” Joe shares the story of how a Las Vegas native worked his way up from food runner to sommelier to restaurant entrepreneur, building a hospitality brand that celebrates bold flavors and adventurous dining. Joe explains what “EDO” really stands for—and why the concept resonates so deeply with people in the hospitality industry. He also talks about growing up in Las Vegas, the realities of entering a tough and competitive business, and why putting your ego aside is essential for success in restaurants. Joe reflects on opening his first restaurant, EDO Tapas, and how its tiny footprint created a surprising challenge—a cap on what was possible. That experience helped shape the vision behind Braseria by EDO, a restaurant intentionally designed to capture a specific market while pushing the menu in more adventurous directions. Along the way, Joe shares insights on delegation, leadership, using technology to stay organized, and why Spanish cuisine offers a “silver lining” of creativity and versatility in the kitchen. Plus, he reveals how soccer—his childhood passion—instilled the drive, discipline, and work ethic that still fuels his career today. It's a candid conversation about building restaurants, embracing creativity, and chasing big ideas in the ever-evolving Las Vegas dining scene. (Also Watch Full Podcast Video)

Marcela Rienzo es una de las sommeliers más influyentes de Argentina. Docente, asesora, comunicadora, presidenta de Asociación Argentina de Sommeliers (AAS) y una grandísima laburante. Hoy, me doy el lujo de conversar con ella mano a mano.――――――――――――――――――――――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.――――――――――――――――――――――

The Wonderful World of Wine (WWW) Episode 313 Hosts Kim Simone and Mark Lenzi exploring all things wine with you! Decoding the Wine Label with Marie Cheslik Ever feel like you need a PhD and a Rosetta Stone just to pick a decent bottle of Cabernet? You aren't alone. This week on The Wonderful World of Wine(WWW), Kim and Mark sit down with Marie Cheslik, the brilliant sommelier and author behind the essential new book, “How to Read a Wine Label.” Marie isn't your average wine expert—she's a nurse and Sommelier who uses a stethoscope and corkscrew. We dive deep into the surprising parallels between the ICU and the cellar, proving that wine doesn't have to be intimidating; it just needs a little "triage."

Send us Fan MailDescription: An immersive reading of Sommelier by by Suraj Bala with reflection on reflection, death, resurrection, candles and em dashes. Work:Poem: https://jamanetwork.com/journals/jamaoncology/article-abstract/2839156Bala S. Sommelier. JAMA Oncol. 2025;11(11):1399. doi:10.1001/jamaoncol.2025.2896References: Meditation for the Primary and Secondary Prevention of Cardiovascular Disease. Rees K, Takeda A, Court R, et al. The Cochrane Database of Systematic Reviews. 2024;2:CD013358. doi:10.1002/14651858.CD013358.pub2.Meditation Programs for Psychological Stress and Well-Being: A Systematic Review and Meta-Analysis. Goyal M, Singh S, Sibinga EM, et al. JAMA Internal Medicine. 2014;174(3):357-68. doi:10.1001/jamainternmed.2013.13018.Inner Engineering Practices and Advanced 4-Day Isha Yoga Retreat Are Associated With Cannabimimetic Effects With Increased Endocannabinoids and Short-Term and Sustained Improvement in Mental Health: A Prospective Observational Study of Meditators. Sadhasivam S, Alankar S, Maturi R, et al. Evidence-Based Complementary and Alternative Medicine : eCAM. 2020;2020:8438272. doi:10.1155/2020/8438272.Systematic Review for the Medical Applications of Meditation in Randomized Controlled Trials. Kim DY, Hong SH, Jang SH, et al. International Journal of Environmental Research and Public Health. 2022;19(3):1244. doi:10.3390/ijerph19031244.

Text the ShowClare Valley has surprisingly vibrant wines thanks to a little bit of elevation and a large change in daily temperatures. Known for eye-popping Riesling, but don't sleep on the Shiraz and Cabernet. Invest 10 minutes in a refresh on Clare Valley.ExplorePikes

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!

The Maximum Utcast is back with the hottest Vectorman and Shinobi news available! In a show that's too hot for Canada, we learn about a pushy sommelier, Jonathan's thoughts on Nirvanna the Band the Show the Movie, and what the heck is going on with AI upscaling filters. Later, our old pal Tanya stops by to tell us about her new favorite game Mini Motorways and there's a tiny bit of Resident Evil 9 discussion. All that and some anal beads?!?!0:00:00 - The Wine Guy of New York0:06:04 - Dead Bat0:07:13 - Censored in Canada0:12:19 - Vectorman Report0:23:12 - Supplemental Information about Weather Factory0:27:50 - Planning for Traffic in Mini Motorways with Tanya0:59:01 - A Disturbance in Chateau Holmes1:00:53 - AI Filters, Who Needs 'Em?1:06:59 - Next Time on Maximum Utcast?!?1:09:14 - Wrap Up...1:10:03 - Shinobi's On First1:13:45 - Wrap Up/Plugs/Thanks Patrons!1:21:11 - Anal Beads1:23:04 - Storing Up TraumaZoey on Bluesky: https://bsky.app/profile/adzuken.bsky.socialJonathan on Bluesky: https://bsky.app/profile/tronknotts.bsky.socialThe podcast's Bluesky: https://bsky.app/profile/ttwav.bsky.socialDaniel on Bluesky: https://bsky.app/profile/douibyorthst.bsky.socialWritten articles at: https://maxutmost.com/Support Zoey's Ko-Fi: https://ko-fi.com/adzukenSupport the Patreon to get episodes a few days early and also read the Maximum Utcomic! https://patreon.com/ttwav

Adam, Joanna, and Zach discuss ways in which AI is potentially affecting wine service and sales in restaurants. As wine apps like CellarTracker integrate LLM-powered recommendation algorithms, and as at least some diners are more comfortable asking AI what to drink instead of the sommelier, how will restaurants and wine professionals respond? Will some establishments hand over the design of their wine programs to algorithms?Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: The Buildout Podcast: Death & CoJoanna is reading: If Gen Z Is Drinking Less, What Does Turning 21 Mean Now?Adam is reading: Why American Distillers Are Thriving in IrelandInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Text the ShowThere are five options for tasty Sauvignon Blanc and three for Pinot Noir in the Central Loire Valley of France. Invest a few minutes in the options found in Sancerre, Pouilly-Fumé, Menetou-Salon, Quincy, and Reuilly.ExploreDomaine Fouassier

This is a Vintage episode from 2005Why This Episode MattersMaster Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importance of clear communication at the table.The conversation also covers sake in fine dining, how to talk about wine budget in a restaurant, how scores affect guests' choices, and why cheese courses matter.The ConversationRoger Dagorn, then the wine director, maître d', and Master Sommelier at Chanterelle, joins The Guys to discuss the changing role of wine in American dining. He reflects on how restaurant work became a more respected profession, how education helped grow a new generation of wine professionals, and why New York became one of the world's great wine markets. The conversation moves through sake service, talking to a sommelier about budget, balancing scores and real dining experience, and the role of a well-run cheese course in a serious restaurant.Time Stamps1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality3:10 – New York is one of the world's great wine markets8:35 – How Chanterelle became an early adopter of sake pairings in fine dining11:35 – How diners can talk to a sommelier about budget more comfortably16:00 – Great bottles at different price points and what matters at the table21:15 – Chanterelle's cheese course and the return of serious cheese serviceGuest BioRoger Dagorn is a Master Sommelier, longtime wine director, and maître d' known for his work at Chanterelle in Manhattan. One of the early Master Sommeliers in the United States, he built a reputation for exceptional wine knowledge, generous hospitality, and a warm, unpretentious approach to service.InfoAbout Roger https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagornCourt of Master Sommeliers of Americashttps://www.mastersommeliers.org/Join us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

When I visited Paris in 1993, I had been helping my parents sell my grandmothers house. My father said "we are taking you and Sandra to Tour D'Argent."  THe whole story for another time.  My father spoke French to the Sommelier and asked for the 1945 Lafite Rothschild...an epic of the epics. At that time, it was $3,500. As the Sommelier presented the bottle in it's wicker carrier, the age of the crust and the caking of the dust was admiarable. There was considerable ullage (the air gap bewteen the cork and the wine). In French, my father suggests "Open it, it is fine, I buy it, if is over the hill, you buy it "...the reply? "Non, Monsieur" He order the 1962 Cos D'Estrournel.  So when I heard the Techinical Director, Dominique Arangoits was in town, I had to sit for a podcast. I can guarantee you that my French is much better now.   Dominique Arangoits wasn't raised on grand cru vineyards or surrounded by the opulent châteaux that so often feature in Bordeaux lore. Instead, he began his story in the rugged Basque country, a region where the mountains meet the Spanish border and family tradition meant tending to a small patch of vines for homemade wine. There's something poetic in how his early memories, flavored by the modest vineyard his grandfather cared for, foreshadowed a journey that would lead him to the highest echelons of wine science and estate management. In this episode, Dominique's story unfolds with the humility and curiosity of someone who didn't set out to be a winemaker, but who became one by way of chance and passion. He recounts to Paul Kalemkiarian how agronomy studies in Bordeaux presented the fork in the road—that pivotal moment when Dominique first glimpsed the bridge between science and art, and realized that winemaking could be not just a career, but a lifelong passion. From there, the journey took him abroad to Hungary's Tokaj region, where he learned the complexities of building a winery from scratch; returning to France, he brought those lessons to Cos d'Estournel, entrusted with one of the most ambitious projects in Bordeaux: imagining an entirely new winery "from an empty sheet." But this episode isn't just about technical prowess or the mechanics of grape growing. Listen closely and you'll hear Dominique's profound reverence for terroir—a concept he elevates above all else, even above the winemaker himself. To Dominique, the role of the grape variety is not to dominate, but to "read" the land, allowing the subtle, emotional taste of the place to emerge in the bottle. When faced with climate change, he doesn't lament, but adapts, observing how today's warmer vintages make Cabernet Sauvignon easier to ripen and forever alter the definition of what makes a "classic" Bordeaux. Throughout the conversation, Paul Kalemkiarian pushes Dominique with questions about politics and classification—why second growths matter, whether the age-old Bordeaux rankings will ever shift, and how a winery's image is forged not just by legacy but by ambition. Dominique's candor shines as he describes what distinguishes a big wine: it's not pleasure alone, but the emotion and even awe that sometimes make time stop, elevating wine to the level of art. Listeners are brought into the intimate rituals of blending wine, tasting berries, and understanding the unique personality of every block in the vineyard. You'll learn why no single measure tells a winemaker when to harvest—taste, acidity, skin thickness, and memory all combine in the delicate act of coaxing the best from the land. The story is peppered with wry anecdotes about natural wines, discussions of organic practice, and the challenges of balancing tradition with evolution. The episode invites you not just to think about wine, but to feel it: as Dominique says, great wine should take your hand and guide you on a journey, even sometimes through uncertainty, before returning you to a place of wonder. It's not about price, brand, or even technical perfection—it's about experiencing the taste of a vineyard's history, climate, and character, revealed glass by glass. Dominique Arangoits has a knack for distilling the soul of a vineyard into a bottle—so much so that, as he put it, the terroir triumphs over grape variety, winemaker, and even the farming method. As you listen to this episode, you'll discover how Dominique Arangoits, a Basque-born wine scientist who stumbled into his lifelong passion during his studies in Bordeaux, reveals the intricate dance between climate, soil, and human ambition in the world-class wines of Cos d'Estournel. You'll hear tales of building wineries literally from scratch—lessons learned in Hungary brought home to Bordeaux, where he and his team shape a new generation of wine rooted in tradition but alive with innovation, such as gravity-fed fermentations and early blending techniques. The classification politics, from second growth to market image, get unpacked with wit and candor: hear how owners navigate legacy, ambition, and the ever-evolving challenge of ratings. Not only will you grasp what "terroir" really means, but you'll appreciate why a block of vineyard is as complicated—and moody—as a person, and how climate change is rewriting the rules of ripeness for Cabernet Sauvignon. Whether it's the chemistry of blending, the surprising complexity of press wine, or the emotional experience evoked by a truly special bottle, this conversation makes clear that wine is far more than what's in the glass—it's a voyage. Even if you think you know Bordeaux, you'll come away with an insider's perspective on what makes a great wine, why classification matters (and doesn't), and how the miracle of a grape becomes a story worth tasting again and again. What you will hear: The passionate journey of Dominique Arangoits from a Basque childhood vineyard to managing world-renowned estates in Hungary and Bordeaux—revealing how terroir and tradition shape his philosophy of winemaking. How climate change is transforming Bordeaux's landscape, making Cabernet Sauvignon easier to ripen than ever before and influencing every decision from harvesting to blending, as explained through real-world examples and surprises. Behind-the-scenes wisdom on wine classification politics, blending methodology, and why every block of vineyard has its own personality—plus candid thoughts on natural wine, organic practices, and what truly differentiates a great bottle from a forgettable one. YouTube: https://youtu.be/BAefLXz-V6M  

#121Josh, Matt, and Mike are back for another trio episode, and things heat up right from the cold open as Mike unleashes a spicy critique of Danny Meyer's restaurant empire. Comparing Meyer's concepts to "safe, VH1-style" dining, Mike questions his public persona compared to boundary-pushing restaurateurs like Keith McNally and Stephen Starr. After the fiery start, the guys settle into discussing the intricacies of project management, prioritizing ideas using tools like ClickUp, the nuances of developing a burger blend over seven months, and Mike's past life as a bedroom musician. The temperature rises again when Matt dives into a heated debate about professional titles: What makes someone a Sommelier? If you step off the restaurant floor, are you a "former" Somm, or is it a lifelong title just like being a Chef? The trio wraps up the episode by exploring the anti-chef-driven restaurant movement, celebrating the brilliance of the original Momofuku Ssäm Bar, and Mike's full, unfiltered take on Meyer and the Eleven Madison Park buyout.Timestamps04:05 Parenting reflections and having a 10-year-old08:29 Using ClickUp and Replet for restaurant project management16:45 Wine blending, barrels, and case yields22:30 Why did it take 7 months to develop a burger blend?25:52 Mike's past life as a musician35:36 The Great Sommelier Debate: What defines an active Somm?42:26 Are TV personalities like David Chang still considered Chefs?56:23 The brilliance and innovation of the original Momofuku Ssäm Bar01:00:51 The anti-chef-driven restaurant movement01:07:18 Retirement, career transitions, and leaving the restaurant floorLinks and resources

Guest Ryan Kennedy, Wine Director and Sommelier at Bodega Wine Dive, joins hosts Brady and Jillian on Louisiana's Playground to discuss the upcoming Louisiana Food and Wine Festival. The date has changed, but the vibes will remain the same! The trio also talks plenty of wine and how to demystify it so you can truly start enjoying wine!  Find more information on where to eat, things to do, and events happening this weekend at VisitLakeCharles.org. Stop by Creole Bar & Grill at DoubleTree in Sulphur for a laid-back meal with Cajun and Creole flavor, plus a full bar and live music most weekends. Keep up with hosts Brady Renard on Twitter, @RenardSports and Jillian Corder on Facebook, @JillianCorderKPLC. 

Host Richie Tevlin and Co-Host Evan Blum talk with Mark McGuigan, President of the German Society of Pennsylvania. Founded in 1764, the German Society of Pennsylvania is the oldest German organization in the United States, dedicated to preserving German culture and traditions through language classes, cultural events, concerts, and its Joseph Horner Memorial Library. The Society is also the home of Philly Bierfest, an annual midwinter beer festival recognized by USA Today as one of the top ten beer festivals in the country, celebrating Pennsylvania's deep ties to German brewing heritage.   https://www.phillybierfest.org/ Insta - @phillybierfest https://www.germansociety.org/ Insta - @GermanSocietyPA _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Beverage Brands Victory Brewing - Downingtown, PA Evil Genius Beer - Philadelphia, PA Mentioned People Marnie Old - Epi 45 - Sommelier, Beer & Wine Author  William Penn - Historic Figure William Penn Jr. - Historic Figure Ben Franklin - Historic Figure Carol Stoudt - Founder of Stoudts Brewing Ron Barchet Jr - Co-Founder of Victory Brewing Bill Covaleski - Co-Founder of Victory Brewing Tony Michels - Former President of the German Society of PA Chris Mullins - Owner of McGillin's Olde Ale House Mentioned Businesses  Philly Bierfest - German Beer Festival Brauhaus Schmitz - German Bier Hall Breweries in PA - Pennsylvania Brewing Publication McGillin's Olde Ale House - Oldest Bar in Philadelphia Kennett Collective - Non-Profit Organization EuroVision - International Music Festival What We Drank? Pilsner Urquell Pilsner | 4.4% | Saaz Plzeňský Prazdroj _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Ele já foi 3 vezes finalista do World Cup of Beer Sommeliers e hoje eu, Anselmo Mendo e Victor Marinho vamos detalhar toda a aventura de Rodrigo Sawamura para conseguir esse feito.

If you haven't seen the Apple TV Series "Drops of God", you must change that quickly. This is, in my opinion, the single best wine show/movie ever done. It's not hokey, it shows wine in a realistic and good light, and it's a cool story.   The show, whose first season dropped in 2023, won the International Emmy Awards for Best Drama Series and has been praised for its beautiful cinematography, skilled acting, and accurate portrayal of certain elements of the wine world. It's actually based on a Japanese manga series of the same name that was wildly popular.    Season one was so successful that Drops of God was renewed for a second season, which is currently unfolding week after week on Apple TV. Season one is still available for you to watch if you missed it.  In this show, I sit down with Sebastien "Seb" Pradal, who was the man behind all the wine knowledge in this show. He worked with the writers and actors to get all the facts and details of the wines right.    Although he won the very prestigious Best Young Sommelier of France in 1997, Seb took the entrepreneurial route instead of working as a somm. He leads a wine distribution and consulting agency, owns the fine dining restaurant La Petite Régalade in Paris, where he showcases French gastronomy and highlights independent producers and cool wines, and he imports French wines into Mexico and Colombia.   He was selected by the writers working on "Drops of God" to help them make the series true to the wine world in a non-snobby way. He was charged with making all wine-related activities authentic, and we worked closely with the actors to teach them about wine, wine tasting, and the wine world (he told me offline that the actors now order and drink wine regularly and know their way around a list!).   This podcast will give you a rare glimpse into why this show is so successful in portraying the wine world when many others have fallen short. And that glimpse really is all about Seb Pradal and his contributions to the show. He is a delightful person and shares some fun insider information about the inner workings of how a production of this caliber gets made.    As promised, here are the links we mention in the show: Seb's Paris restaurant:  La Petite Régalade Georgian wine Seb calls his "Grail": Marani Ruispiri, Giorgi Aladashvini Information on Lignage grape: Lignage and Clos du Tue-Boeuf     Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up!   

It's Ally's birthday, so naturally the show was filled with accents, drinking, false compliments & a special guest! The show kicked off with special birthday shout outs from A-list celebrities that are definitely real and totally not AI. Klein clearly forgot Ally's birthday but refused to admit it. But let's face it, he's distracted from all the interviews he did about his stolen car! After getting written up by KNX, NY Post and the CA Post, word on the street is KTLA wants an in depth look at the story too. He also learned there WAS extensive damage to the car and as usual this will cost him thousands to fix... We finished out "Bomb week" with Johnny drinking his first Sake Bomb, and Ally's quickly showed him how it's done with a proper chug. Jake interviewed 'Rams fans' who were born & raised in LA, only to learn pretty much all of them had never heard of the team. Water Sommelier Martin Reise joined us in-studio to school us on H20 & taste some of the rarest and most unique water the world has to offer. We also had him try Ally's moon water, among other things, and he was able to debunk some of the world's biggest 'water myths' (spoiler: 8 glasses a day is BS!).