Podcast appearances and mentions of stu smith

I recently had an opportunity to sit down with three Napa Valley vintners to discuss several law suits which have been in the news. Lindsay Hoopes founded her winery in Yountville in 1983. Heather Brakesman Griffin's family founded Summit Lake Vineyards on top of Howell Mountain in 1971. Stu Smith founded Smith-Madrone on top of [...]

VLOG Dec 11 Jay-Z slams Buzbee "shakedown," reply: sequel to https://www.amazon.com/dp/B0DHP7YF19Bragg after Penny loss https://www.amazon.com/dp/B0DQ15H3R3won't drop Trump case, like TishLuigi Mangione - when to 100 Centre?Jen Shah RHOSLC aide Stu Smith gets 9 monthsUN litmus looms

Stu Smith joins Jeff to give an update on some of the crazy things happening on local universities campus'.

In the final hour Jeff bashes the media's hypocrisy and then chats with Stu Smith about VA college shenanigan's.

IT IS JEFF'S BIRTHDAY!!! Why is he working? Anywho he celebrates finally becoming of age where he can do adult things raises a glass with Dr. Andrew Bostom, Gunnery Sgt. Jessie Jane Duff, Carl Carlson and Stu Smith on this EPIC BIRTHDAY EDITION OF THE JEFF KATZ SHOW! HAPPY BIRTHDAY JEFF!

It is Friday Eve and yes even though we are happy we are still busy with Jeff being joined by Dr. Greg Vecchi, Dr. Keith Ablow, Stu Smith & Rep. Bob Good on this Friday Eve Edition of The Jeff Katz Show! 

The California wine industry is under siege. A global wine glut, younger generations turning away from alcohol, and a contentious battle over the future of Napa County wineries have left the enemy inside the gates. As if this weren't enough, Justice Department investigators have subpoenaed dozens of wine industry figures, including a member of the Board of Supervisors, and in January the head of Napa County's farm bureau died by apparent suicide. Stu Smith, proprietor of Smith-Madrone Winery in St. Helena and a longtime small winery activist, joined us to tell the story.

Today we don't talk enough about John Dewey's call to educational equity and its impact on democracy.  Instead, small groups of parents (most notably Moms for Liberty) are prompting battles in local school boards to ban books, to fight racially inclusive curriculum, and to limit the rights and constrain the very existence of transgender and questioning youth.   But some other parents – the majority it seems -- are fighting back to say clearly that these are not concerns they care about.   What DO they care about?  If this episode's guests are taken seriously, families care about their children's happiness, curiosity, safety, diversity, relationships – and recess!!  It's not that they don't want academic learning for their youngsters, but they seem to understand … as most educators do, that happiness, curiosity, etc. will ensure the right academic achievement to power both economic capacity and living well.  00:00  Introduction to the Second Season Dr. Barbara Stengel 01:24 What do we mean when we invoke parents rights?  Stengel 04:29 Grandmas for Love challenge Moms for Liberty Stengel; Dr. Shirley Showalter, former President of Goshen College 11:57 Do other parents agree with Grandmas for Love?  It seems so!   Stengel 12:15   The special view of parents in rural areas  Amanda West, expectant mother and Bailey resident; Stengel 18:04   Supporting the Bailey grad who now has adult responsibilities Ithaca Black, Bailey parent and mother of Maia; Stengel 22:40   Committing to the “neediest” neighborhood school Christiane Buggs, President of the MNPS School Board and mother of Christopher;  Stengel 29:50 What to do about school when your kids need very different things? Liz Self, educator and mother of Oliver, Emme, and Zola; Stengel 39:32 How a child with multiple disabilities shapes everybody's experience  Becky Peterson, educator and mother of Finn, Hawk, and Lucy;  Stengel 47:44 Use the PTA as an entrée to care for your kids   Jess Houde, educator and mother of three enrolled in the same district;  Stengel 53:33 What do dads want?  Stu Smith, father of Stuie and Alana and Johnny Benson, father of Bailey and Jojo; Stengel 1:01.58  What parents want … no surprise  Stengel 1:03:00  The link between love and success/achievement  Showalter, Stengel 1:04:40  Taking an alternate look at the whys and wherefores of  parental choice  1:06:15  Join us next time to dive into “the science of reading.”        Many thanks to the guests who agreed to inform our thinking for this episode!   These include Shirley Showalter, Amanda West, Ithaca Black, Christiane Buggs, Liz Self, Becky Peterson, Johnny Benson, and Stu Smith.  As usual, there are references to a variety of social, educational and historical news and commentary. You can pursue our sources and find out more about these issues at our website:   www.chasingbaileypod.com. 

Ian arrives back from holiday and is shocked to find Dick languishing in Rome's infamous prison, the brooding, terrifying Regina Coelli. But just how did it happen and on what charges? Now come and meet a frightening cast of cell mates lurking in the shadows.  Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

It feels that in-depth and somewhat sentimental review of five wonderful years is probably necessary…. “Italy is not a country, it's an emotion” … and then finally, for now, the Epilogue which is set 22 years later… “But whatever happened to L'Americana?” (With grateful acknowledgement to Italian writer Luigi Barzini for some paraphrasing in this section.)   Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Series Artwork designed by Stu Smith Special Thanks to MIke Hanson, Podpeople Productions, Jamie Allen, MWPR Radio, The KWR, Ian Dean, Jean-Luc Burch, Oscar Simons & Kit McAlister

With his children's education to consider and, after some 5 years away, Dick feels the need to return to the UK to manage the supply side of the business. With offers coming in to buy the company, Ian completes the full circle and returns to Rome to consider all options. An underworld encounter emerges and a Mafia boss makes Ian an offer he must refuse... “Never sit with your back to the door!”. From a commercial point of view there is a straw that finally ‘breaks the camel's back'. Our two  soldiers of fortune are enticed to sell the business and return to the UK. Fate plays its hand. Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Here we delve into the very toe of the Italian 'boot'…Reggio Calabria, where Ian's team from Prato (near Florence) have come to play. Post-match, we  reveal the spectacular quayside lunch as a prelude to a long, return train journey to Florence. First class travel, dining car and couchettes all booked, what could possibly go wrong?  Well everything - but team members Lorenzo and Renato display a generous portion of that famous Italian ingenuity to save the day. Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

'Big Teddy'  is back and alive and well. An intricate and exciting business deal is brought into play. A pair of somewhat intimidating players from New York come into the equation… Tony and Franco Coletti are two hard-nosed antique dealers. The best and worst of Ted is on display, but how and where does India fit into this story?  Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

The first section of this episode is subtitled  'Mammone – a Mummy's Boy'  A new petulant character from New Jersey arrives on the Florentine scene but eventually gets his comeuppance.  In the second section, 'The Years of Lead – Italy in Terror', The ex-Italian,  Prime Minister Aldo Moro is kidnapped and assassinated. Florence is on high alert and there is much tension in the air.  On a more relaxing note enter Mike Webb a colourful character from Liverpool who runs a good fun ‘American Bar' in Florence. A coach load of Australian girls arrive in the bar and turn our Italian male predators into prey. This final section is entitled “Girls on top”. Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

The boys make a ‘left field' play…they move into the fashion business. They achieve some initial success… and then they pull off a major coup in Milan. There's talk of Ferraris now…but can they deliver? A trip to New York gives Ian a ‘light bulb' moment for their next venture.  Who has the worst postal service in the world? Italy is the answer…so why not start a mail order business the! The results might shock you. Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

The regionality of Italy is unfurled during away Rugby matches in some rather glamorous locations. Regional food differences, local traits and idiosycrasies and the rich variety of landscapes and architecture come into play. Dick comes to terms with Italy's often 'tactile' culture. We are shot at by the Mafia in Sicily and then get tangled up in a tense siege in the Colli Albani hills, where some ancient Roman military tactics save the day. “That's another fine mess you've got us into.” Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Ian has returned from a year on business in the UK  and is living in the magnificent city of Florence. Our heroes are gradually growing their business with Dick still operating in Rome. Florence provides the perfect back drop for an in depth look at La Bella Figura, 'The Beautiful Figure' .... a trait hardwired into Italian DNA. (With grateful acknowledgment to Italian writer Luigi Barzini for some of our paraphrasing in this section.) Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Ian, our young dental student is in search of love in the Eternal City. This is proving to be a rather frustrating voyage, but then, one night, lightning strikes at a Roman nightclub…could this be love at first sight? Enter Kit, otherwise known as L'Americana, a sophisticated young lady born in Italy to an American family. A carefully planned first date takes place in some of the most romantic spots in Rome. What could possibly go wrong and why on earth did Ian have to closely follow the guidelines of a blockbuster fictional book? Written & Presented by Ian McAlister Read by Ian McAlister Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Ian and Dick, with their pidgin Italian vocabulary, clumsily start a new business importing sportswear and rugby shirts from the UK. Their main target, however, is to achieve an exclusive agreement from an up-market vineyard estate to export wine to the UK.  The unfolding of a cunning plan to achieve this goal leads to the introduction of “Big Teddy” – an outrageous, impudent and shameless character to help them. The scene is set for this nouveau riche Lancashire mill owner to  come to terms with the aristocratic, noble, ‘gentleman owner' of a prestigious Italian estate. Will the resulting business presentation end up a complete debacle or resounding success – or perhaps both? Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Ian and Dick return to Rome to begin their mission. The ancient historical sites and unique atmosphere of the 'eternal city' swiftly makes them realise that it is a million miles away from Times Square or Piccadilly Circus.  Coins are thrown in the Trevi fountain for good luck as Ian searches for love.  A temporary membership of the lavish Aniene Club sees our boys now dealing with the rich and powerful of Roman society. “Pecorino Romano is the only allowable cheese for the Amatriciana sauce” Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Two Lancastrian soldiers of fortune land in 1970s Rome from the UK. They're met by a devastating kaleidoscope of cultural, fashion and culinary contrasts. Ian is a young failed dental student and Dick (also known as 'JRH') is an ageing rugby star. Their first tentative exploratory steps take them to the jet set world of Argentario by the sea. The worldly, cultured Peppe Pagni takes them under his wing. “We are barbarians” exclaims Dick. The adventure is only just beginning.  Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

Brain Drain Episode 19 with Toby Batchelor & Forde Brookfield

Independent citizen journalist Stu Smith joins Jeff for the first time and talks about what is really being taught in universities & college directly from the professors themselves. 

It is FRIDAY EVE... (if you recall towards the end of 2023 we decided to rename Thursday) and on the show Stu Smith & Dr. Keith Ablow show up and Jeff talks a little bit about the recent passing of his uncle and how "the real heroes are people in your family" on this FRIDAY EVE Edition of The Jeff Katz Show. 

It's episode 31 of The Bailey and Harding Ultra Sound System and the first of the 'Legends' episodes. Allie and Anna speak to Stu Smith, who's CV reads like a what's what of outdoor adventuring. They speak to Stu about his involvement in the safety teams for some of the world's biggest running and adventure races. He tells tales of working on safety teams with celebrities for TV shows and also, why the humble string vest could be the one key piece of kit that could get you out of a sticky situation on the hills. All the links:Stu's Blog: https://aim-adventureinmind.blogspot.com/Fell Runners Association: https://www.fellrunner.org.uk/Nav4 Adventure: https://www.nav4.co.uk/Instagram: www.instagram.com/ultrasoundsystempod Playlist: https://bit.ly/ultrasoundsystemplaylist Email us: ultrasoundsystempod@gmail.com

1:52.00 - What is your favorite holiday wine pairing?6:27.00 - What are winemakers doing during the "off season" after harvest?16:.03.00 - Why is every photo of a winemaker we see them leaning on a trellis super well lit as if they have a professional crew with them?24:15.00 - What are the biggest challenges facing Napa in 2024?Wine for Normal People - Episode 502 with Stu Smith - https://youtu.be/CdDPDaaqHyQ?si=Bmx9NirqkcWXhHNUSF Chronical Article by Jess Lander - https://www.sfchronicle.com/food/wine/article/hoopes-vineyard-napa-tasting-18265232.php

This is a baffling story that includes a Napa history lesson, an idea of how the Valley has grown and then a jaunt into intrigue, sting operations, and what appears to be an effort to kill the goose that laid the golden egg by the Napa County government. It seems that the County is going after small wineries in an attempt to bankrupt them out of business.  Friend of the pod, Stu Smith of Smith-Madrone joins to discuss and explain the situation -- at least the parts that have an explanation!  If you want background on Smith-Madrone, check out... Ep 253: Stu Smith of Smith-Madrone Vineyards Talks About 48 Years in Napa Valley Please support small wineries! Now, more than ever they need our help!! Stu Smith, Smith-Madrone Vineyard Lindsay Hoopes, Hoopes Vineyard   Full show notes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________ Wine Access  is my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Make sure you join the Wine Access-Wine For Normal People wine club in time for the first quarter shipment.  Get 10% your first order with my special URL.    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes

Today's episode is a salute to our veterans. Join me and our esteemed guests, Daren Gerrish, Eric "Doc" Wright, and Stu Smith, as we dive into the realm of possibilities awaiting our military heroes in the business landscape. We kick off with Daren Gerrish, offering a captivating look at the Space Coast chapter of FAVOB and its transformation since 2016. Daren's insights reveal the incredible journey and support available for veterans transitioning into civilian jobs. Next up, Eric "Doc" Wright takes the mic. With a track record of aiding over 11,000 veterans into Corporate America, Doc shares invaluable insights into the routes to success for our veterans in the business world. And of course, we can't overlook Stu Smith, CEO of FAVOB. Stu's discussion sheds light on the pivotal role his organization plays in empowering and connecting veteran-owned businesses. His passion for supporting veterans is truly inspiring. In this episode, we'll be exploring how organizations like FAVOB facilitate the transition from military to civilian jobs. That means diving into specialized training, certification opportunities, and how military experience perfectly aligns with civilian job requirements. And let's talk networking! Discover how crucial networking, especially at conferences, can open doors to lucrative government contracts. Plus, we'll explore certifications like PMP and how they empower project managers in leading and directing projects. Whether you're a veteran seeking new opportunities or someone eager to support our heroes, this episode is a goldmine. Get ready to unlock a brighter future for veterans in 2023 and beyond.

Stu Smith, owner, Stoke the Fire Hot Sauce Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Tony sits with Mike DiFazio and the owner of The Rod Caddy, Stu Smith. They talk about how The Rod Caddy came to be and Stu's journey with his father.   They also discuss the following: 1.) Never Too Old To Get The Big Idea 2.) Dragon's Den 3.) Captain of Cringe 4.) The Bush Rat 5.) Gone Fishing 6.) The Rod Caddy   You can follow The Rod Caddy on Instagram, Facebook and TikTok @TheRodCaddyOfficial   Tune in again next Monday at 8pm EST.   #domore #bemore #businessstrategies #accountability #evolution #pushingforward #buildleaders #leadership #strongleadership #mentaltoughness #therodcaddy #strongeryou #dragonsden #fishing

This week on our Vino Lingo segment we feature Stu Smith, Proprietor, Smith-Madrone Vineyards, Spring Mountain, Napa Valley, defining the phrase “Fire Safe Farming”.  Learn more by visiting www.smithmadrone.com

In this podcast episode, we speak with Stu Smith (CEO, Florida Association of Veteran-Owned Businesses, inc. (FAVOB). Stu discusses his time in service and how he got involved in entrepreneurship. He shares what FAVOB is and what they are doing now and in the future. He also tells us what he does to keep himself sharp as a leader, what strategies and tactics he uses to handle times of change and challenges, and his advice to those looking to get into leadership roles. To get a hold of Stu: Website: https://favob.net Email: ceo@favob.org LinkedIn: https://www.linkedin.com/in/ceofavob/ --- Support this podcast: https://anchor.fm/the-leadership-void/support

SUMMARY   Stu is a distinguished U.S. Army (9th Infantry Division) Veteran. Recognized as the 1987 FORSCOM Soldier of the Year, he entered service in Brevard County (FL) and currently resides in Cape Canaveral (FL). After 6 years of active duty, Smith worked in the Atlanta-based staffing industry and served as a Business Unit VP of HR. He later opened a consulting firm focused on assisting veterans transition into civilian careers.    Smith served as the head of the Military Affairs Council of the Cocoa Beach Regional Chamber of Commerce and has been a relentless advocate for his fellow veterans seeking jobs in entrepreneurship. He currently serves as the Florida Association of Veteran Owned Businesses (FAVOB) Space Coast's CEO and founding board member. FAVOB is the acknowledged voice for Florida's veteran business owners. This organization seeks to establish Florida as the “state of choice” for veterans desiring to own and operate businesses.   Stu was also given the Outstanding Military Service Award by Brevard County, Florida, and was inducted into the Space Coast Public Service Hall of Fame in 2018. He also belongs to the American Legion, the Disabled American Veterans, and the Brevard County Veterans Center as a life member.     EPISODE HIGHLIGHTS   00:01:15.600 – 00:13:40.200: Smith starts out discussing how he enlisted in the military after finishing high school under the advice of his father. He talks about forging strong friendships and navigating his (later) marriage whilst on active duty. Moreover, he discusses his transition into teaching an advanced leadership course as a formal instructor in the military. From here, Smith talks about being honoured for his service and dealing with the tragic scars – physical and emotional – of his fellow veterans who fought against the Soviets.  Towards the end of his military career as a Staff Sergeant, Smith decided to finish his baccalaureate education and pursue a career in business.    00:14:31:140 – 00:21:06:000: Smith discusses beginning and rising in his professional career in the Atlanta-based staffing and HR industry. He also talks about doing so whilst building cases for veterans needing work assistance. Smith eventually ventures into discussing his work at the FAVOB, its expansion through Florida-based chapters, and how it has helped benefit veterans professionally throughout Florida.    00:21:27:810 – 00:23:12:990: Smith finalizes the conversation by talking about the value of professional self-discovery. Specifically, he emphasizes that managing time, customer needs, goals, and expectations are perhaps the most challenging aspects of running a business. Overall, Smith states that there comes a time when performing one thing over another will allow you to add greater value – that it's time to locate someone else to complete that assignment once you've identified it.     Your Move   Show resources: Be an early adopter and evolve for your benefit! To change the world, you must first change yours: genemoran.com/make-your-move/    Get all the resources from this episode on genemoran.com/e28.    Connect with Gene on linkedin.com/in/genemoran/ or visit genemoran.com.    Connect with Stu Smith on his LinkedIn at linkedin.com/in/stuartsmithcpf/ or visit his website at favob.net/.

During this episode, Stu discusses Florida Veteran Owned Business and the secret that there is no secret to success. He also tells a wonderful story about how a smile kept some veterans on track and pressing toward a common goal. Ultimately, it is about grit and desire. --- Support this podcast: https://anchor.fm/vets2pm/support

Since the start of this podcast over 13 years ago I’ve interviewed Stu Smith several times. I’ve always enjoyed his candor and humor. He’s a very smart guy. This was one of the most fun and highly educating interviews I’ve done with Stu. I enjoyed every minute. Its also one of the few times we [...]

Stu and Charlie Smith have seen big changes in their 50 years at Smith-Madrone Vineyards in the Spring Mountain District of Napa Valley. In part two of our conversation with Stu to celebrate the winery's golden anniversary, while tasting the wines the topics ranged from current and past droughts, to Read more... The post Wine Women – Stu Smith, Smith-Madrone Pt.2 appeared first on Radio Misfits.

Gobsmacked by the insanely beautiful view, the co-hosts couldn't believe their good fortune at being invited to celebrate Smith-Madrone Winery's 50th anniversary, with the founder himself: Stu Smith. Having set up a lovely table and chairs on the terrace overlooking their vineyard, as well as the Napa Valley floor beyond, Read more... The post Wine Women – Stu Smith, Smith-Madrone Pt.1 appeared first on Radio Misfits.

It’s Monday, Let’s raise a glass to the beginning of another week. It’s time to unscrew, uncork or saber a bottle and let’s begin Exploring the Wine Glass! Today we return to Winephabet Street where the letter of the day is R for Riesling!  The history of Riesling isn’t exactly crystal clear. It is presumed that it originated in Germany. If you look to France, you immediately go to Alsace, but if you are looking to California for Riesling, one name comes top of mind, Smith Madrone Winery in St. Helena.  We sat down with Stu Smith and discussed Riesling’s murky history, how Riesling is such a variable grape, one of only few that is produced in all styles from dry to sweet, and stories of how Smith Madrone led the way to being allowed to call the wine Riesling vs. Johannesburg Riesling. In true Stu fashion, we go off the rails a bit… but that is always where the fun happens! Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW

It’s the first show of our 10th year! WOW! And for our double digit birthday, this time we bring you a super dorky one that is so important to understand in wine. I have already professed it the dorkiest show of 2021, and I’m pretty sure I can’t top this so – Voilà! First we have some fun, and challenge you to follow the three wine resolutions/challenges I’ve set forth! They are so easy, even I can keep them: Have a wine from a region you’ve never heard of or had before! Expand your palate, do a little research, and try something totally new.  Have wine from a region that you have hated in the past. Wine is constantly changing, especially with climate change so a region you may have thought was yucky in the past, may very well have turned into your next favorite wine hub! Drink more of the wine you love but always forget about! We all have one of those. When you get it you say to yourself, “why don’t I drink more of this? It’s so great!” Here are the show notes on the role of alcohol in wine: __________________________________________ Alcohol levels are largely determined in the vineyard: Sugar is converted to alcohol during fermentation, so sugar levels in a vineyard are essential to determining how much potential alcohol a wine can have. From véraison (when grapes start to get color) to ripening, grapes accumulate glucose and fructose.  How much sugar depends on the vineyard conditions-- light, water, vineyard management are important Cooler climates, elevation, north-facing slopes yield lower potential alcohols Irrigation matters in determining sugar levels –some studies show glucose and fructose is higher in irrigated vines than non-irrigated ones (see Beverages Journal below, Imbibe Magazine) Vineyard practices like canopy management (chopping off leaves - plant doesn't absorb as much sunlight) or green harvesting (cutting grape bunches before they ripen, can focus on ripening the few that are left) help increase or decrease sugars. We discuss the idea of phenolic ripeness and how that quest for flavor has led to higher alcohol levels We also discuss how early picking, which seems like a natural solution, can lead to higher acid levels, less complexity, sometimes green notes in the wine – often just LESS GOOD flavor!   Alcohol in winemaking (how it gets into wine): Yeast convert fermentable grape sugars to alcohol either from ambient yeast or by inoculated yeast. Sugar + Yeast = Alcohol +Carbon Dioxide (+heat) Potential alcohol (often measured by must weight) is how much sugar is available to the yeast in the grape must. if you don’t have enough, you can chaptalize with cane or beet sugar to raise alcohol levels (this has NOTHING to do with sugar in a wine, only with raising alcohol during fermentation) During fermentation/maceration: Alcohol produces esters by working with the organic acids in the very acidic fermenting juice. alcohol + acid = ester Yeast play a big role in alcohol production, obviously. When yeast make alcohol, they kill themselves and other strains take over to finish the fermentation Wild fermentation can help restrain alcohol levels, but is less predictable Alcohol tolerance in yeast has increased, so yeast are more efficient and create higher alcohol levels in wine (discussed in our Underground Wine Event Virtual event by Stu Smith of Smith-Madrone) Mark Smith, CC BY 2.0, https://creativecommons.org/licenses/by/2.0   Alcohol is a strong solvent so it can extract stuff out of the grape must (mushed up grape soup after crush) Bitter and astringent notes from seeds, skins, stems come out as alcohol levels increase, so winemakers have to be careful not to over-extract bitter compounds when the alcohol levels are high at the end of fermentation. Cold Soaking can help: The wine stays at -10˚C for up to one week, so anthocyanins can come out without the bitterness. Other benefits of Alcohol in winemaking Alcohol is anti-microbial Alcohol is a preservative during the wine maturation process.   Alcohol Measurement: Alcohol by volume (ABV): milliliters of alcohol present in 100ml of wine expressed as a percentage. Wines range from 5% - 25% alcohol. Factors like climate, grape variety, and winemaking play a role What’s low, medium and high alcohol levels: My Judgement Low Alcohol: Under 11.5%, and are often sweet and light – German Kabinett wines, Moscato d’Asti are examples Medium Alcohol: 11.5 -12.5% Medium-low: 11.5% - 12% ABV – Lambrusco, some Loire whites, some German and Austrian Whites, some northern Italian Medium- 12.5% - 13.5% -- This is about the average for dry wines in Europe. Bordeaux, Bourgogne, Champagne, Barbera, Nebbiolo, Rosé, many Chilean wines are in this range High Alcohol—14%+ -- Nearly all New World Wines, many Spanish and Portuguese reds, Argentinean reds, Southern Italian wines, some southern French wines Fortified/VERY High Alcohol – 15%+ Usually fortified but can just be really ripe and not de-natured   The Perception of Alcohol: Alcohol activates smell, taste, and feel (the burn) receptors We perceive alcohol as a combo of sweet and bitter taste and the burning sensation (similar to a chili pepper) and some of this is genetic -- some people perceive alcohol as sweetness, some as more bitter (also has to do with concentration of alcohol: Body: viscosity, fullness are directly related to alcohol content Alcohol amplifies astringency, bitterness and acidity. Higher residual sugar is often used to counter this issue there is no predetermined alcohol level that will create balance, this is the ART VA: lots of alcohol means it can seem vinegar like   Alcohol Levels and Taxes: For the wonks among us, we discuss how alcohol is taxed in the US, UK, EU and Canada. You may be surprised at how it’s calculated!   We wrap with some interesting ways winemakers reduce alcohol in wine We reiterate the importance of getting it right in the vineyard Humidification/ watering back: is a very common practice. You add water and it dilutes alcohol (and flavor) Semi-permeable membranes to separate alcohol from wine Reverse osmosis: wine passes through a membrane to strip it of ethanol. It is performed at low temperatures and aims to change only the wine alcohol content, and it usually results in 1-2% reduction. It is cheap, but it has been found to reduce complexity, mouthfeel, and affect aging in red wines. Spinning cone column: uses centrifugal force and steam, to separate water from alcohol. The water is then recombined with the color, flavor, and tannins and poured back into the wine to dilute the alcohol while keeping flavor. This is very expensive yet effective Source: Flavourtech   ____________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!   ___________________________________________________________ Podcast Sources: Beverages 2015, 1, 292-310; doi:10.3390/beverages1040292 https://daily.sevenfifty.com/taking-control-of-alcohol-levels-in-wine/ https://imbibemagazine.com/dry-farmed-wine/ https://en.wikipedia.org/wiki/Spinning_cone https://www.ato.gov.au/Business/Wine-equalisation-tax/ https://www.decanter.com/learn/tax-wine-much-pay-uk-ask-decanter-357119/ https://onlinelibrary.wiley.com/doi/full/10.1111/add.14631 https://ec.europa.eu/taxation_customs/business/excise-duties-alcohol-tobacco-energy/excise-duties-alcohol_en

Ian Taylor says he could have ended up a washed-up rock singer if it wasn't for a meeting in 1989, which led him down the path to found his business Animation Research 30 years ago.That meeting was with Otago University professor Geoff Wyvill who told Taylor the future was about going digital."I had no idea what he was talking about."Wyvill gave Taylor his four top students and together they created a company that has revolutionised the viewing of golf, cricket, yachting, motor sport and baseball with 3D, data-driven graphics over live pictures from the Virtual Eye sports division."I wouldn't be here today if I hadn't met Geoff, this would never have happened."Taylor attributes the team behind him for being made a Knight Companion of the New Zealand Order of Merit and recognised for his services to broadcasting, business and the community."This would never have happened without those people."Taylor, who describes himself as a story-teller, shared the good news with his team on Wednesday and says he wanted them to hear it from him first."It is just wonderful."He will celebrate with a traditional BBQ, which he holds every New Year with friends and family in Wanaka. "We will just do what we did last year."Taylor mulled over whether he wanted to be called "Sir" but said it came with accepting the honour."If you are going to say yes you have to respect the honour that it is. I'm very honoured to accept it."But he says he has been Ian for the past 70 years and that's not likely to change."I imagine I will get a ribbing for a few weeks then it will go back to Ian."Taylor was born in Northland's Kaeo in a house without power and brought up in the East Coast Raupunga community of Ngāti Kahungunu and Ngapuhi descent.His path to success was far from straight-forward.Taylor dropped out of a business degree at Victoria University in 1968 to join rock band Kal-Q-Lated Risk.After four years with the band and a stint of compulsory army training at Waiouru, the jobless Taylor was drawn back to Dunedin. "When I had been in the Risk, we travelled all over the country and the best place we played in was Dunedin — the Ag Hall and Ocean Beach Hotel."Taylor worked as a forklift driver at Speights Brewery. then as a presenter on the children's TV programme Play School while completing a law degree at Otago University. He was about to become a lawyer when he was offered a full-time job as a presenter on the children's magazine programme Spot On.Taylor worked as a presenter, producer, writer and director for TVNZ between 1977 and 1989. He produced documentaries including Pieces of Eight, the inside story of the New Zealand Rowing Eight at the 1984 Olympic Games; Aramoana, a documentary told by those directly involved in the David Gray shootings; and Innocent Until, the inside story of the defence team for David Bain at his first trial.In 1989 Taylor was offered a current affairs job in Wellington but couldn't bring himself to leave Dunedin. Instead, he formed Taylormade Productions, making regional television commercials and corporate videos.When TVNZ closed its Dunedin studios, Taylor bought them with a $500,000 bank loan and made children's television shows.Animation Research was founded when Taylor met Wyvill who ran the Computer Science Department and computer graphics laboratory at Otago University.Taylormade Productions formed Animation Research with the university in one of the first attempts to turn academic intellectual property into a commercial activity, and then later Taylormade bought all the university shares.The original students, Craig McNaughton, Paul Sharp and Stu Smith, are still working at Animation Research 30 years later.Its first TV advertising images included the Bluebird water-skiing penguin, seagulls on a Cook Strait fast ferry, and gannets forming a koru.This year the business had to tackle the issue of not being able to travel to sports tournaments and can now cover sport remotely from Duned...

This week on episode 307 of the We Like Drinking podcast we’ll be discussing Fantasy Football ByeLaws, Barrel Aged Kit Kat Bars, and We’re talking Fire and Wine with Stu Smith of Smith- Madrone Winery... so crack open that beer, uncork that wine, and let’s get drinking! Make sure you never miss another episode of our brand of drinking fun by visiting  WeLikeDrinking.com/Subscribe  Panel Introductions And What We’re Drinking Our guest this week first appeared on the show over 100 episodes ago on episode 205. He’s back to continue the discussion of his amazing Spring Mountain winery, the front line battles they dealt with this year with the Napa Valley fires, and there will probably be some rants thrown in for fun, please help us welcome back to the show, Stu Smith! Be sure to follow Smith-Madrone winery on Instagram at Smith_Madrone/ and visit their website at https://www.smithmadrone.com/ Wine, Beer, Spirit, or Pop Culture Reference Ruyak - Bildungsroman Last call That’s right, it's time to break out your phones and give us a hand. Follow us on the socials, Twitter, Instagram and our private group on Facebook known as the Tavern. Also remember to follow Smith-Madrone on Instagram at Smith_Madrone/ Search up the show on Apple Podcast and leave us a big fat 5 star review. And, if you enjoyed this episode in particular, share it with a friend. We picked up another 5 star review this week. And, visit We Like Drinking dot com slash pledge to find out more information about becoming a patron of the show and help  You can also find the show notes for this episode with all the links to the stories or mentions we had at http://welikedrinking.com/episodes

This is Part 2 of a discussion I had with Stu Smith as he reflects on entering their 50th year as Smith Madrone Winery in Napa Valley. You can tell from the trailer that Stu is immensely entertaining, intelligent, passionate about wine and certainly doesn’t hold back sharing what he thinks. We discuss the evolution of wine styles in Napa Valley, the effect of wine “ratings” on the entire wine world, the value and ethics learned from the great outdoors and much much more. You’re in for a real treat and I hope you enjoy. https://smithmadrone.com/ (https://smithmadrone.com/) https://www.instagram.com/smith_madrone/ (https://www.instagram.com/smith_madrone/) https://www.facebook.com/smithmadrone/ (https://www.facebook.com/smithmadrone/)

Stu Smith, co-founder of Smith-Madrone Winery, joins Steve Jaxon and Dan Berger today. He will be on Zoom from his home on the vineyard in upper Napa Valley. The last time he was on California Wine Country was May 3, 2017, here is a link to that podcast episode. Before they begin talking to Stu Smith, Dan Berger has brought another “cellar dweller” to the show, an old bottle from Dan Berger's massive personal wine cellar, to open and taste. It's always a mystery when these bottles are opened. This cellar dweller is a 2009 Semillon, which Dan calls an unusual grape variety. It's usually picked very early. It would be good with seafood as long as it's not with a cream sauce. It has flavor that you won't get in any other grape variety. “I love this, it's fascinating and unique,” says Steve. Stu Smith (photo by Meg Smith) Stu Smith joins Steve and Dan on Zoom. He founded his winery with his brother at the age 22 in 1971. He first walked the property in the Fall of 1970. It was a different world. Wine had not yet become a “major issue” for Napa and Sonoma Counties. It was provincial and he was in the backroads. Dan mentions that it was only 5 years after Robert Mondavi first planted. They are located in St. Helena, at the junction of the road that leads over the ridge between Napa and Sonoma counties, at between 1300-2000 feet elevation. They suffered moderate damage in the Glass fire, and had to replace some equipment. Several trees have to be removed and it's a lot of work, but “we are fortunate that we didn't lose anything substantial.” There is ample documentation of their fire damage at the Smith-Madrone website. They do very little irrigation and they harvest their Chardonnay a little earlier than others, so its acidity is strong. “We're a little bit more European in style than Californian. We praise the concept of balance complexity elegance restraint finesse. We tend to think that wines should give pleasure, they should be hedonistic. (...) (We) believe that getting the vintage into the glass of wine is our job. We vintage date to celebrate the diversity of the vintage dates…” The high elevation, after hundreds of years of erosion, the soil is very lean, and the soil profile is completely different than the valley. There is very little water. Dan explains that it's tricky to grow grapes at this altitude. The soil is not particularly fertile so the yields are held down naturally. They rarely go over three tons to the acre. Some friends of Stu with Zinfandel acres in the central valley go 24 tons to the acre. Dan Berger points out that this is very reliant on how the wine reacts to its soil conditions. Stu mentions Virgil's treatise on farming and quotes the Latin, Bacchus amat colles, which means Bacchus loves the hills. He explains, the wines that come from hillside vineyards are more distinctive because the vines have to struggle and the berries are smaller, making a higher skin-to-juice ratio. Irrigation was not practiced until the mid-60s in California, when they irrigated to prevent frost. So farmers had water in the summer too, and irrigated. It made more production, but of common quality. They have held back their 2017 until now, compared to many 2019s that are in stores already. Stu tells his story of growing up in Southern California and attending Berkeley in the mid-60s. He liked wine already then and took an introductory wine class at UC Davis and he did not want to go back to LA after college. His second attempt to put a syndicated partnership together worked and the rest is history. (The Smith-Madrone website has a lot on this subject as well.) Stu Smith also taught enology for a long time at Santa Rosa Junior College, working with the great Rich Thomas. They also taste the Smith-Madrone Riesling, which Dan Berger says comes from "a very blessed piece of property." It is an astounding wine, Dan tastes slate, jasmine, and wild juniper.

Stu Smith, co-founder of Smith-Madrone Winery, joins Steve Jaxon and Dan Berger today. He will be on Zoom from his home on the vineyard in upper Napa Valley. The last time he was on California Wine Country was May 3, 2017, here is a link to that podcast episode. Before they begin talking to Stu Smith, Dan Berger has brought another “cellar dweller” to the show, an old bottle from Dan Berger’s massive personal wine cellar, to open and taste. It’s always a mystery when these bottles are opened. This cellar dweller is a 2009 Semillon, which Dan calls an unusual grape variety. It’s usually picked very early. It would be good with seafood as long as it's not with a cream sauce. It has flavor that you won’t get in any other grape variety. “I love this, it’s fascinating and unique,” says Steve. Stu Smith joins Steve and Dan on Zoom. He founded his winery with his brother at the age 22 in 1971. He first walked the property in the Fall of 1970. It was a different world. Wine had not yet become a “major issue” for Napa and Sonoma Counties. It was provincial and he was in the backroads. Dan mentions that it was only 5 years after Robert Mondavi first planted. They are located in St. Helena, at the junction of the road that leads over the ridge between Napa and Sonoma counties, at between 1300-2000 feet elevation. They suffered moderate damage in the Glass fire, and had to replace some equipment. Several trees have to be removed and it’s a lot of work, but “we are fortunate that we didn’t lose anything substantial.” There is ample documentation of their fire damage at the Smith-Madrone website. They do very little irrigation and they harvest their Chardonnay a little earlier than others, so its acidity is strong. “We’re a little bit more European in style than Californian. We praise the concept of balance complexity elegance restraint finesse. We tend to think that wines should give pleasure, they should be hedonistic. (...) (We) believe that getting the vintage into the glass of wine is our job. We vintage date to celebrate the diversity of the vintage dates…” The high elevation, after hundreds of years of erosion, the soil is very lean, and the soil profile is completely different than the valley. There is very little water. Dan explains that it’s tricky to grow grapes at this altitude. The soil is not particularly fertile so the yields are held down naturally. They rarely go over three tons to the acre. Some friends of Stu with Zinfandel acres in the central valley go 24 tons to the acre. Dan Berger points out that this is very reliant on how the wine reacts to its soil conditions. Stu mentions Virgil's treatise on farming and quotes the Latin, Bacchus amat colles, which means Bacchus loves the hills. He explains, the wines that come from hillside vineyards are more distinctive because the vines have to struggle and the berries are smaller, making a higher skin-to-juice ratio. Irrigation was not practiced until the mid-60s in California, when they irrigated to prevent frost. So farmers had water in the summer too, and irrigated. It made more production, but of common quality. They have held back their 2017 until now, compared to many 2019s that are in stores already. Stu tells his story of growing up in Southern California and attending Berkeley in the mid-60s. He liked wine already then and took an introductory wine class at UC Davis and he did not want to go back to LA after college. His second attempt to put a syndicated partnership together worked and the rest is history. (The Smith-Madrone website has a lot on this subject as well.) Stu Smith also taught enology for a long time at Santa Rosa Junior College, working with the great Rich Thomas. They also taste the Smith-Madrone Riesling, which Dan Berger says comes from "a very blessed piece of property." It is an astounding wine, Dan tastes slate, jasmine, and wild juniper. It carries the flavor of the soil because the acid is so good.

Stu Smith is an SVP at Fullscreen, leading the company’s Creator Labs, Public Figures, and Creator Partnerships business units. Stu started his career in the music industry, serving as the personal assistant to John Mayer before working in artist management. In 2012, he transitioned to the startup space, serving as the Director of Artist Partnerships & Business Development at CrowdSurge (now Songkick) before joining Teespring and later Omaze. Stu is also an active investor; he and his brother Austin formed Coughdrop Capital in 2015 and have backed a number of early stage B2B and consumer tech companies. In this episode, Stu shares his early experience in the music business before catching the startup bug. We talk about Fullscreen’s role within Warner Media and future growth strategy, and Stu provides some insight into his core investment thesis for early stage companies. Finally, we debate the outcome of the Epic Games vs. Apple battle royale and what the future holds for TikTok. Host: James Creech LISTENER SUPPORT If you’d like to make a small monthly donation to help support future episodes, please visit https://anchor.fm/allthingsvideopodcast/support ABOUT THE SHOW All Things Video is a podcast dedicated to uncovering the past and charting the future of the online video ecosystem. Listen to interviews with founders, executives, and thought leaders from the world’s leading media companies and engage in thought-provoking debates about the issues shaping the next generation of entertainment. From the short-form content revolution to the fragmentation of video viewership in an always-on world, All Things Video reveals the key trends and insights from the world of digital media. Follow All Things Video on Facebook, Twitter, and LinkedIn for new episodes and updates! ABOUT THE HOST James Creech is an entrepreneur focused on technology, online video, and digital media. He is the Co-Founder & CEO of Paladin, the essential influencer marketing platform for media companies, agencies, and brands. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Dr Stuart Smith has extensively studied how ageing affects health and neuroplasticity. In this episode, we talk with Stuart about the emerging role that virtual reality, augmented reality and video games will play in keeping us sharp as a light sabre as we age. Thank you for listening! Share us and give us a review!Website: www.womenofacertainage.com.auPodcast platforms: https://linktr.ee/woacertainageFacebook and Instagram on @woacertainageTikTok at @womenofacertainage Nominated for the Australian Podcast Award 2022 in the health and wellness category!

A fellow entrepreneur with big love for Napa terroir, Stu Smith of Smith-Madrone joins us!Purchase 1881 wines at 20% off (30% off for members): https://my.boissetcollection.com/virtual-tastings#buynowPurchase Smith-Madrone wines here: https://oakvillegrocery.com/catalogsearch/result/?q=+madrone

"The beauty of wine is that you can play in dirt as a farmer, you get to process the grapes and make the wine and bottle it, and then have it on the dining room table with your friends and family and therein lies the conversation that comes out of the dinner table that makes the world a better place for you and the harshness of the reality of the day gets washed away." Stu Smith Listen and enjoy hearing Stu's stories of the old days and insight into how we've come from then to now. With Stu you get to see the real guy without a facade and it's one you're sure to enjoy. https://smithmadrone.com/ (https://smithmadrone.com/) https://www.instagram.com/smith_madrone/ (https://www.instagram.com/smith_madrone/) https://www.facebook.com/smithmadrone/ (https://www.facebook.com/smithmadrone/)

In today’s episode, I sit down and chat with my friend and former client, Stu Smith. A fantastic designer and creative entrepreneur, working at Trello and based out of Austin, Texas with his wife (YellowBess), kids, and their dogs. During our interview we talk about a range of different topics from Stu’s college experience, us working together while he was at Able Lending and now his side hustles he’s been up to with his wife. Sit back and enjoy my chat with Stu. Nuggets of Wisdom: 1. You Don't Have to Go to Design School to Become a Designer. One common misconception is that if you go to college and want to become a designer (or go into any other creative profession) you have to get your degree in design. This is completely false. If there were a possibility to go back and redo college, I would have changed my path and gone for marketing or business (like Stu) instead. 2. Take Risks in Your Career. Especially if you're early in your career, take a risk. Take that job across the country or even in another country. Go out on the limb and start your own side hustle. You don't want to sit there, 10 years later full of regrets. 3. Sometimes You Have to Know When to Walk Away. Just like how Stu made the realization that he should close the doors on Sputnik, sometimes you have to know when its time to walk away and move on to the "next thing." We all have or will have those moments in careers and lives. I had that moment with my last job where I decided that I was going to leave and strike out on my own, but before I could make that move, it was made for me. Make that leap on your own terms, not someone else's. 4. Small Opportunities Can Lead to Bigger Ones Down the Road. You never know when a smaller opportunity may lead to a major one. Just like with Stu's work for the apartment complex, it started off with flyers and led to a $30,000 project. When you're starting out, take on those smaller projects and treat them like they're big dollar projects and clients. Show Notes Follow the Design Break podcast: Instagram | Twitter | Facebook Follow Host Rocky Roark: Website | Instagram | Twitter | Facebook Follow Stu Smith: Website | Instagram | Twitter | Passenger Labs Special Thanks to the Design Break Editor: Loreanne Varon Podcast Music by: Royalty Free Rock via Pond5

Smith-Madrone is one of Napa Valley’s authentically artisanal wineries, founded in 1971 by Stuart Smith. Winemaking and grape-growing are handled entirely by the two brother-proprietors, Stuart and Charles Smith, iconoclasts known for their staunch adherence to dry farming on their mountain vineyard. Stu’s son Sam Smith is the winery’s Assistant Winemaker. All of Smith-Madrone’s wines come from the 38 acres of estate vineyards surrounding the winery, planted 48 years ago by Stuart and Charles. The vineyards extend across steep mountainsides, at elevations between 1,300 and 1,900 feet, on slopes angling up to 34% at the top of the Spring Mountain District appellation in the Napa Valley. Total production each year is less than 4,000 cases.

This week on episode 205 of the We Like Drinking podcast we’ll be discussing Podcast Reviews, Our Newest Patreon, and We’re ALL FIRED UP, ‘cause Stu Smith from Smith-Madrone Winery is in the house! So crack open your beer, uncork that wine, and let’s get drinking. If you like what you are hearing in this episode, consider helping us out by becoming a patron of the show. Visit WeLikeDrinking.com/pledge to get in on the action. Panel Intros And What We’re Drinking With Stu Smith In May of 1971, at 22 years young, our guest tonight, along with his brother Charles founded the Smith-Madrone winery high up in the Spring Mountain District of Napa Valley. Named after the brothers Smith, and the Madrone trees that inhabit the property, Smith Madrone is currently producing Cabernet Sauvignon, Chardonnay, Cook’s Flat Reserve, and Riesling. He has served on Napa County’s Watershed Task Force and the Napa County General Plan Steering Committee, and so much more that all revolves around being outdoors in nature, he is Stu Smith! John is drinking - Stone Woot Stout Stu is drinking - 2016 Smith-Madrone Chardonnay Solomon is drinking - Smith-Madrone 2015 Riesling, 2015 Chardonnay, and 2014 Cabernet Sauvignon Eckles is drinking - 2015 Smith-Madrone Chardonnay Grape, Hop, or Pop Culture Reference Mammolo New Patreon Say hello to our new $5 patron, Kristen L! Kristen is a member of the Tavern, interacts with us on social media, and has now become a member of our elite class of supporters as a patron. Thank you Kristen. I will be in touch to coordinate all your benefits including Jeff Solomon’s award winning guacamole recipe, John’s coconut porter homebrew recipe, your custom link to the podcast where you can get the after party episodes, and we’ll look forward to hearing your voice telling us what to drink each and every month. Apple Podcast Review Covers All The Bases - 5 stars, by Side Hustle Wino 4 Life 12345 - Entertaining conversation amongst friends - after a few episodes you feel like they are your friends too! Follow Smith-Madrone To find out more about Smith Madrone wines follow them on the socials at - Twitter, Facebook, Instagram, and YouTube.

In May 1971, with a partnership of family and friends, Stuart Smith bought a vineyard on Spring Mountain, which today is Smith-Madrone Vineyards and Winery. He was 22 years old and had just received his B.A. in Economics from UC Berkeley and was taking classes towards his Master's in Viticulture at UC Davis. 48 years later, Smith-Madrone is going strong and Stu is full of ideas, opinions, and perspective! Here are the notes: Stu tells us how a 22 year old viticulture student took a trip to Napa and wound up buying what would become Smith-Madrone We discuss what Napa was like in the 1970s v. today We chat about what drew Stu to Spring Mountain and the effort it took to restore this pre-phylloxera vineyard area, atop Spring Mountain, to a modern vineyard and winery We discuss why Smith-Madrone grows what it does -- including Riesling Stu talks about why Smith-Madrone has stayed small And finally Stu shares his theories on why organic, biodynamic and conventional farming are all incredibly problematic types of agriculture Thanks to Smith-Madrone, whose wines I love and who joined us for Underground Wine Events, DC!    Thanks to our sponsors this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople    Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

Stu Smith by Jeff Schechtman

Stu Smith tells us about the fearless Harvey Fierstein See acast.com/privacy for privacy and opt-out information.

Founded in 1971, Smith-Madrone sits at 1900 feet up on Napa Valley's Spring Mountain. Stu Smith talks about the place, it's story, and the remarkable wines.

Episode Outline The cost of a wrong client Don't choose a client based on money Ask the right questions early Favorite Clients' Traits Visit the Funsize website Subscribe to The Funsize Digest Check out Funsize on Instagram