Podcasts about Syrah

Send a textMaison Barboulot Cabernet Sauvignon Syrah 2024The winner, so far, of how low can you go (price-wise) and still have an enjoyable Red wine.This is a Trader Joe's imported wine that has been available since the 2020 vintage.It was $5.99 then, and it is $5.99 now.It is remarkably drinkable and exhibits few to no faults.This is the inexpensive red wine that the French people drink; it is good, but not great.But at $5.99, good is a major victory.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In today's episode, we do an Old World vs New World Tempranillo episode! We're traveling from the volcanic, high-desert soils of Idaho's Snake River Valley to the ancient, 100-year-old vines of Rioja, Spain and explore the word 'Vidau' along the way. Grab a glass and join us for a journey through time and terroir! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:2022 Cinder Tempranillo ($42 at the winery or area stores)

This week, the gals take a look at some real-life reasons why some folks just shouldn't reproduce. Topics include the babysitting barometer, Airpod eavesdropping, and a nightmare at a middle school. Pick out a silky Syrah from Walla Walla Vintners, weigh your pros and cons, and tune in for Bad Parents. For a full list of show sponsors, visit https://wineandcrimepodcast.com/sponsors. To advertise on Wine & Crime, please email ad-sales@libsyn.com or go to advertising.libsyn.com/winecrime.  

I dagens afsnit kaster vi os ud i et eksperiment, som potentielt kan kaste masser af diskussion af sig. Det må det også godt, for det er en svær øvelse. Vi laver en rødvinsskala, hvor vi gennemgår udvalgte druesorter og rangerer dem efter struktur, frugt, syre, tannin, alkohol og tyngde på en skala fra de letteste druesorter til de druesorter, der giver vine med mest tyngde. Vores placering af druerne er lavet ud fra hvad "den styrende vinstil anno 2026" er på druen. Der er desuden en masse forbehold ift. druesorten. Herunder produktionsmetode, høsttidspunkt, vækstområde m.m. Vi tager udgangspunkt i Wine Follys liste, men laver vores egen rangering. Se Wine Follys liste her: https://media.winefolly.com/red-wine-boldness-chart-by-wine-folly.png   .........................   Vores liste: Lette druer (Light body) 1. Poulsard/Ploussard 2. Sciava (Trollinger) 3. Trosseau/Bastardo 4. Gamay 5. Pinot Noir 6. Barbera 7. Grenache/Garnacha 8. Corvina 9. Bobal     Druer med mellemtyngde (Medium body) 10. Cabernet Franc 11. Blaufränkisch 12. Mencia 13. Cinsault 14. Sangiovese 15. Nebbiolo 16. Carignan     Druer med mest tyngde (Full body) 17. Merlot 18. Carménère 19. Zinfandel/Primitivo 20. Tempranillo 21. Malbec 22. Syrah 23. Cabernet Sauvignon 24. Petite Sirah   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

In today's episode, In honor of the upcoming Syrah Day on Monday and dodging the bad luck of Friday the 13th, Shelley and Phil taste through a Rosé that contains some Syrah as well as a California Syrah from the GaryVee Wine Club. Congratulations to the Seahawks for winning Super Bowl 60! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:2024 Huston Vineyards Chicken Dinner Rosé ($20 at Pilgrim's Market)2021 Cordant Winery Coastview Syrah ($60 at the winery)A HUGE thanks to our sponsors: Pilgrim's Market, Seasons of CDA and J. Bookwalter!Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 And check out ALL of the upcoming events at Season's by clicking https://seasonsofcda.com/coeur-d-alene-seasons-of-coeur-d-alene-eventsJ. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to! The Rivaura Wine Word of the Week - Garrigue A French term for the wild, resinous herbs (lavender, thyme, rosemary) that grow in limestone soils.Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They are open Wednesday through Saturday! When you stop by, say 'hi' to Cooper! Visit https://rivaura.com for more information or simply call, 208 667-1019!For more information on an evening at Seasons of Coeur d'Alene with  great food paired with the amazing wines of Rivaura Estate Vineyards & Winery, click HERE.Mentions: De Leon's Tex-Mex, Sara Lane, Ed Holmes, Wild Hills Wine, GaryVee Wine Club, Brooke Kochman, David Hoffman.Some wines we've enjoyed this week: Liberty Lake Wine Cellars Tempranillo, Signé Mâcon Villages Chardonnay, Grochau Cellars Pinot Noir and a Rascal Pinot Noir.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2026 Wine Time Fridays - All Rights Reserve

                                                                                                       K Vinters In this episode, Rob and Scott enjoy a Washington classic by Charles Smith and his K Vinters Motor City Kitty Syrah.  So come join us, on The Wine Vault.

Chris Puppione from Puppione Family Wines is back on California Wine Country with Dan Berger and Daedalus Howell. The last time Chris was on the show was this episode last summer, on June 6, when he spoke to Steve Jaxon and Dan Berger. Chris has brought four wines that Dan describes as “fabulous” and they are low-alcohol wines. Dan says Chris has had an opportunity to explore the lower-alcohol market. Chris says that people are just looking for flavor and “what’s old is new” and Dan notes that higher alcohol takes flavor away from the variety. Low alcohol is not less wine but just less noise. It takes away from nuances that they prefer to bring forward in their wines. There is a white and three reds. First, Dan’s cellar wine is the 2024 Bahl Fratty Riesling, which he will pour at the VIP event at the Anderson Valley White Wine Festival. “It’s coming out of its shell,” but in three or four years it will be really ready. They will also pour Vermentino and other whites. Dan’s table is all Riesling. It’s at the Mendocino County Fairgrounds, February 14. Tickets are $160 and are all-inclusive, with beverages and food. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Friulano The Puppione label is blue, which is supposed to discourage spontaneous sales. Well, not always, says Daedalus, tell that to Blue Nun. Chris wants to make “Tuesday night wines” not Friday night wines. Festa was his grandmother’s name, so he makes a Festa Bianca and Festa Rossa. The white is Friulano, which means “from Friuli” which is in north-eastern Italy. He got the vines from a high mountain vineyard in California. He uses a combination of stainless steel and barrels. His children press the grapes with their feet. The alcohol is just 12.4%. Compared to those othe heavy wines that come in around 15% or 16%, this is refreshingly light. It is just a 2023 and it will still evolve. “This is something I do with my wife and kids for fun,” says Chris. Chris made his first wine to honor the birth of his daughter. He made it in secret. He is grateful to have help from many friends in the business. Everyone agrees that this camaraderie and willingness to help other is typical of Sonoma County people. Juventus Cuvée Next they taste a red wine. It is their Juventus Cuvée. His family is from a village outside of Torino in Italy, and one of the home teams is Juventus, but also Juventus is the goddess of youth. This is a blend of Syrah and Cab. He used stainless steel and captured a little effervescence. It’s in a clear bottle and he suggests chilling it. It reminds Dan of the simple wines you find in the back roads in France. He smells “fruit, not adorned…” This is a young wine that doesn’t need any maturation. After 2 years it is still lively and fruity. Dan says that Syrah and Cab are compatible varieties and compliment each other.

What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?   About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.         To learn more, visit https://www.nataliemaclean.com/374.

Qu'est qu'un cépage ? Combien y a t-il de cépages cultivés dans le monde ? Qu'est-ce que le Gouais Blanc ? Si vous voulez tout savoir sur les cépages en général et sur les grands cépages d'origine française, en particulier, vous êtes au bon endroit.José Vouillamoz, l'un des leaders mondiaux en matière d'origine et de parenté des cépages par test ADN, est un ampélologue suisse de renommée internationale. Il a notamment publié  "l'Altlas Mondial du Vin", "Wine Grapes" en 2012 avec Jancis Robinson et Julia Harding, "Cépages Suisses – Histoires et Origines" en 2017 et dont la nouvelle édition est parue il y a quelques mois.A l'occasion de la sortie de son dernier ouvrage, « Grands cépages d'origine française » aux Editions Favre, José Vouillamoz nous fait part des dernières avancées concernant l'arbre généalogique des principaux cépages français.

Rosé does not usually top the list when it comes to gift wines. This week, that assumption gets challenged.In this episode of Stop Wasting Your Wine, the crew wraps up their Gift Wine Series with a deep dive into a Provençal rosé that aims to stand out in a crowded category. They explore what makes rosé a smart and often overlooked choice for gifting, especially when the weather heats up and expectations are high.The conversation moves beyond the glass into Provence itself. Why elevation matters. How wind and climate shape freshness. What separates intentional rosé from mass produced bottles lining the shelves. Along the way, the hosts break down classic Provence blending, winemaking choices that preserve aroma and precision, and what defines the region's signature style.The episode closes with the return of Viterations, a fan favorite game where the wine gets reimagined as a vacation destination, blending insight with pure chaos.If you've ever wondered when rosé makes sense, what quality actually looks like in the category, or how to gift wine without playing it safe, this one's for you.And as always, stop wasting your wine.Wine DetailsProducer: Mason Saint AIXName: AIXRegion: ProvenceAppellation: Coteaux D' Aix ProvenceVarietal: Grenache (60%), Syrah (20%), Cinsault (20%)Vintage: 2024COST - $20ABV 12.5%Support the Show!Buy us a glass!⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠Chapters: 00:00 – Welcome to Stop Wasting Your Wine and Gift Wine Finale01:53 – Wrapping Up the Gift Wine Series03:30 – Introducing the Masson Saint Ex 2024 Rosé04:27 – Wine Question of the Week. Cleaning Wine Glasses06:23 – First Impressions. Aroma and Palate10:50 – Why This Winery and Rosé Style Matter11:36 – Supporting the Show11:47 – Provence Rosé. Style and Expectations14:31 – Provence Terroir. Elevation Climate and Wind16:13 – How This Rosé Is Made18:27 – Revisiting the Glass. What Stands Out23:06 – Finding the Sweet Spot in Rosé24:26 – Is Rosé a Great Gift Wine25:17 – Viterations. If This Wine Were a Vacation

In this flashcard-style WSET Diploma D3 “Wines of the World” episode, Janina dives deep into the sun-drenched vineyards of Languedoc and Roussillon, exploring the climate, terroir, grape varieties, and AOCs that define these huge and diverse regions. Perfect for students preparing for the WSET Diploma theory exam, this episode covers key facts, yields, blending rules, and appellation regulations — but it's also for wine lovers who want to geek out on French wine or be inspired by some of the most exciting wines coming out of southern France today. A detailed, geeky, and highly structured exploration of geography, grapes, regulations, and the stories behind the wines of Languedoc and Roussillon.  

Send us a textA city can change your ears. We sat down in Seattle and felt how tightly the scene is woven: musicians who become neighbors, venues that double as history lessons, and a band's 35‑year arc that still bends toward community. Pearl Jam isn't just posters in shop windows; it's the reason for cross‑country moves, friendships forged in parking lots, and a thousand small charities that took root because the music said do more and the people actually did.The night's centerpiece is a room built for deep listening. At Shibuya Hi‑Fi, the lights dim, the door seals, and a needle turns Wish You Were Here into a brand‑new experience. Vintage gear, precise setup, and a no‑drink, no‑noise ritual invite you to hear string scrape, breath, and space you've missed for years. We talk about turning that focus into fuel for good: album sessions as fundraisers, rare‑tape dreams, and a Six Degrees tribute that connects Stax legends across time.Wine runs through the conversation like a second soundtrack. A Syrah that honors a mentor and supports suicide prevention. A vineyard chosen on instinct days after Bowie's passing. Why Syrah is a chameleon that speaks its place louder than most grapes. Along the way we chase joy in odd places—a 14‑mile city run, a detour into cast‑iron popcorn lore, a kid's core memory meeting Jack White—and remember that the show is only three hours, but the life around it is where meaning sticks.If you're into Seattle music history, high‑fidelity listening, Pearl Jam's lasting impact, or wines that tell a story, this one's for you. Hit play, share it with a friend who loves records and late‑night venue tales, and leave a review to help more listeners find the show.www.TheTouringFanLive.commedia@TheTouringFanLive.Comwww.facebook.com/TheTouringFanLiveInstagram-@TheTouringFanLiveCopyright The Touring Fan Live 2026

Dan, Daedalus and Julie Julie Pedroncelli from Pedroncelli Winery is back on California Wine Country with Dan Berger and Daedalus Howell. She has been on the show before, the last time was this episode of last January. Dan describes the current slowdown in the wine business. The other times that the wine market went soft, there were one or two causes, but today there are several causes. But the benefit to the consumer is, the longer it takes to sell the wine, the more the wine improves. The Pedroncelli family has owned the property for almost 100 years. The vineyards are very carefully farmed and they take great care making their portfolio of wines. “Four generations and still going strong,” says Julie. Her grandparents put down roots in Dry Creek Valley outside of Geyserville. They bought a property in 1927 that had a vineyard and a shuttered winery. The previous owners were making wine as far back as the early 1900s. Their winemaker Montse Reese just completed her 18th harvest at Pedroncelli. They produce mostly Zinfandel, Cabernet Sauvignon, Sauvignon Blanc and a few red wine blends. Her father is 94 and retired just a few years ago. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Sauvignon Blanc and Zinfandel Julie has brought the “block party” today, with single-vineyard wines that represent certain blocks in the Pedroncelli vineyards. She has brought a Sauvignon Blanc, which they will start with, before moving on to the Zinfandel and others. “White wine is always good to start with.” This Block 11 reserve Sauvignon Blanc, vintage 2024, is not their regular production. It is a special designation reserve. Block 11 showcases the grassier, herbaceous side of SV and Montse Reese thought the neutral oak would bring out that side of SV without overdoing it. Daedalus detects a bit of Pez candy flavor, which Dan thinks is like green mint. Next is a Block 13 Zinfandel from 2023 which was a cool year. This is a little spicy, with a bit of black pepper flavors, and a raspberry note that Dan says is a characteristic of Dry Creek Valley Zins. Block 13 has had Zinfandel grown on it for over 100 years. It is the third generation of Zinfandel vines on the property. Some of the vines are 100 years old but they have replanted twice. It was Zinfandel, then Petit Syrah, then back to Zin. Montse found that this block stands out and merits a single-vineyard bottling. They used bud wood from the Rockpile vineyard for the planting and Montse also uses a yeast that was developed at Rockpile. Julie describes its character as feminine, not high in alcohol, very delicate in its fruit, “…it doesn’t hit you over the head, it’s not a fruit bomb, it’s more like a light spice bomb,” says Julie. Cabernet Sauvignon and Syrah The Cabernet Sauvignon needs to breathe, decanted it would be a little more open. The long finish is not oak, though, it’s all the flavors you want in Cab without the other flavors like too much Oak. Dan Berger will be opening a 1966 Louis Martini Barbera next week for a special occasion. There are two Masters of Wine candidates from Taiwan who are taking a course at the Flamingo. Dan has met them and they expressed interest in an old California wine. Dan has one of two remaining bottles. He will open one for the students at Ca’ Bianca in Santa Rosa, along with two or three other wines from the era. The fourth wine they taste today is the Pedroncelli Syrah. Dan says he has never heard of anything like this before. It is a lower-alcohol Syrah, about 12%. This one was earlier harvested, to make a lighter style of red with lower alcohol. They picked two or three weeks before they otherwise would have.

di Cortona, di vino naturale, di Rodano e di Syrah

I have been selling direct to the consumer in the wine trade for over 35 years. The industry certainly is not what it was; in some ways, better, in other ways,  not so much. I've seen it all...well, at least most of it.  The month and year I started with the Original Wine of the Month Club, my father was featuring a Romanian wine; mind you, Romania was still under Soviet rule. In this episode, I speak with Dr. Marinella Ardelean, expert on Romanian wine. I have to tell you, having Marinella Ardelian on the show took me back, and not just because she reminded me that the first Romanian wine I ever sold—way back in 1989—was a $2.50 Sauvignon Blanc from a winery called Premiat. There's something poetic about opening an episode by unearthing an old newsletter my late father wrote about that wine, especially since it was the same month I joined the family business. Wine really does have a way of sharpening your memory. The nose, the flavor, even the price tag—they stick with you. The conversation started with that kind of serendipity, but Marinella Ardelian quickly brought us to the present. She's based in Venice, waves the flag for Romanian wine, and has this bright, unfussy way of making big topics feel accessible. I love guests like that—insightful without being pedantic, and uncannily good at weaving personal experience into global perspectives. Right off the bat, she fine-tuned the narrative: Romanian wine doesn't need to come "back" to the world stage, it needs to stand in the spotlight it deserves, shoulder to shoulder with France and Italy. I'll admit, I never would've guessed Romania is now in the top six worldwide for vineyard acreage—and domestically, folks there are still drinking 30 liters a year! Sure, the numbers dance around a bit, but the underlying story is about a country with real wine culture. We spent a little time reminiscing about the communist days, when the government controlled everything and Vinexport was king. But the part that struck me most was her clear-eyed take on why Romanian wine isn't chasing the bottom shelf in America. "Romanian wines are not cheap," Marinella Ardelian declared, and she meant it. With high domestic demand and only a sliver of production exported, those who do ship overseas bring quality, not just volume. She's keen on stories and education—Romanian wine, she said, needs context, not just curiosity. This segued beautifully into the broader question of how a wine region markets itself. Marinella Ardelian made a compelling case: you can't just sell the wine, you have to sell the country. Romanian wine, for her, is inseparable from Transylvanian castles, farm-to-table food, and the dramatic scenery. I found that refreshing. Too often, we get obsessed with varietals and forget there's a living culture behind every label. She also explained that since the fall of communism in 1989, a whole generation of winemakers has embraced indigenous grapes like Fetească Neagră—known as the "Black Maiden"—with all the finesse of Pinot Noir and the spice of Syrah. That's the kind of local color I live for. And with the second generation now taking the reins and forming actual cooperatives (something even Armenia, my ancestral homeland, struggles with), you can sense something big is building. Wine tourism, she told me, is finally taking off in Romania. Visitors can ride horses, hunt mushrooms, and sip estate wines in places that wouldn't be out of place in Bordeaux or Barolo. That's the future—experience, narrative, and authenticity. If there's a takeaway, it's that Romanian wine is at a crossroads, one foot in ancient soil, the other in the modern world. Marinella Ardelian has a vision for both—and I left our conversation convinced it's only a matter of time before the rest of the world catches on. I can't wait to revisit this story in a few years and see how far it's come.   Apple: https://podcasts.apple.com/us/podcast/wine-in-romania-meet-the-expert-and-wine/id1462215436?i=1000647229708 Spotify: https://open.spotify.com/episode/2kiWrgS5fH8p85I6iS6Gnp?si=McZCVWPEQ6W9T-3jfGGMCQ Wine Talks: https://www.winetalkspodcast.com/wine-in-romania-meet-the-expert-and-wine-comtessse-marinela-ardelean/  

We've reached Episode 300!

Dan, Daedalus and Casey Graybehl. Casey Graybehl from Grenachista Wines joins Dan Berger and Daedalus Howell on California Wine Country today. This is Casey’s first time on the show, although we mentioned Grenache as recently as last September on this episode with Oded Shakked of Longboard Vineyards. Grenachista Wines specializes in Grenache, and makes several types and styles of this one varietal. Before getting to Casey Graybehl’s Grenache wines, Dan Berger has brought another cellar dweller this week. It is a 2004 Rkatsiteli from Dr. Konstantin Frank, in the Finger Lakes region of upstate New York. It is a French grape that has been grown in Eastern Europe for decades. Asked why he chose Grenache, Casey explains that he needs guardrails, to constrain himself. By focussing on his favorites, he can run a small operation and produce a high quality product. Dan explains that Grenache is also an important blending wine. The same is true of Syrah. You need some Grenache to make a Rioja from Tempranillo grapes. There is also the GSM blend, Grenache, Syrah and Mourvedre. Instead of making wines for other people’s tastes, he makes wine for his own palette. The Holy Trinity of Grenache Casey describes the holy trinity of Grenache as Grenache Gris, Grenache Noir and Grenache Blanc. They taste a Grenache Gris and then a Grenache Rosé. Dan and Casey agree that their favorite varietal for Rosé is Grenache. “It’s a fruit salad in a glass,” says Daedalus. Dan says the tropical notes are fermentation flavors called terpenes that will be gone in six more months. “This is not one to age,” says Dan. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  If you’re going to limit yourself to one grape, Grenache is the one to do, says Casey, because of its versatility. Next they open the North Coast Grenache Noir. The grapes come from Sonoma Valley, Napa Carneros and Mendocino, which qualifies it for the North Coast AVA. Dan notices pomegranate and cranberry flavors. Casey says some nice licorice and leather flavors will come on with aging. Dan finds that Grenache is more sensitive to its soil and vintage than many other red wine grapes. Pinot Noir can be a headache but Grenache can be more consistent. They call it a blender but it is really a base, making up 60% of blends, such as Gigondas.

Tonight, we are tasting three wines. Two will be around $10, and a third wine will be over $20. Can we taste the difference?Tonight, we are tasting:2022 Epicuro Aglianico from Puglia, Italy. Purchased from Trader Joe's for $5.99. Blackberry and cherry with light spicy notes. Smooth and velvety. 13% alcohol. Single varietal wine, fermented in stainless steel tanks followed by maturation on the lees for several months before bottling. Does have some residual sugar. 2023 Tribunal Red Wine from the North Coast of California. Purchased at Trader Joe's for $12.00. Bold and full-bodied. Jammy fruit forward wine with lots of spice. People say it can be a little hot, but pairs well with burgers, pizza, and tacos.2017 Skylark las aves from the North Coast of California. This was purchased from Wine Styles for around $25. Mendocino County California. A Spanish inspired blend of 33% Carignane, 27% Syrah, 26% Grenache, and 14% Cabernet Sauvignon. Received a 92 rating from Wilfred Wong. Aromas of red cherry and raspberry, floral violet, and forest floor.Denise liked the $12 wine, the Tribunal. I preferred the $25 Skylark. However, if you like fruity, jammy, oaky red wines, and are looking for a bargain. You might want to try the Tribunal. I can really indorse the Skylark. I found this to be very smooth with good acidity and very well balanced. Next week, we are having our first Austrian wine, a Zweigelt.

SAMEDI 03 JANVIER 2026Dry January : l'effervescence des vins sans alcoolUn débat animé par Alain Marty aux côtés de Laure Gasparotto, journaliste au Monde et Philippe Faure-Brac, meilleur sommelier du monde 1992.Joël Durand et Guillaume Boissonnet - AOC Saint-Joseph (Vallée du Rhône)S'étendant sur près de 60 km le long du Rhône, l'AOC Saint-Joseph, berceau de la Syrah, produit des rouges profonds et épicés ainsi que des blancs lumineux issus de Marsanne et Roussanne. Ses coteaux accueillent visiteurs et amateurs, révélant un vignoble où nature, histoire et savoir-faire se conjuguent pour créer des vins authentiques et raffinés.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In today's episode, we put a bow on Season 6 and 2025 with some Boxing Day Bubbles while we recap our year. Happy New Year and #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:NV Cantina Zaccagnini Brut Blanc de Blancs ($21 at various retailers)

How did one Viognier go from the brink of extinction to being planted around the world? Why is the Mistral one of the most miserable experiences for people, yet a saviour for Rhône vineyards? Why is working with bush vines so much harder than trellised vineyards? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of the terrific new book The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are the famous galets roulés of Châteauneuf du Pape and what is it like to experience them in person? How do the galets affect vineyard work and vine training? What is the Mistral wind and why is it both miserable for people and essential for vineyard health? Why is Hermitage Hill considered one of the clearest visual explanations of terroir anywhere in France? What does tasting Hermitage at the top of the hill reveal about the emotional connection to place and wine? How does whole bunch fermentation change the aroma, texture, and alcohol level of Syrah in the northern Rhône? How close did Viognier come to extinction after World War II, and who was responsible for saving it in Condrieu? What makes Viognier from Condrieu feel different than versions grown in warmer regions? How did Château Rayas redefine Châteauneuf-du-Pape? Why did the extreme heat of the 2022 vintage affect Rhône wines? Why is Tavel better understood as a pale red rather than a modern Rosé?   Key Takeaways How did one Viognier go from the brink of extinction to being planted around the world? Very close. So there was about 6 or 7 hectares left... about the size of three football pitches. That's it. That was the only place in the world. I mean, that's where it comes from. In the 1960s and after the Second World War, a lot of the vineyards died. People couldn't fetch high prices for wine, so quantity was more important than quality. So people were just planting on the flat, basically where it was easy to farm instead of on the slopes of Condrieu, which are very difficult to grow on. So it got pretty much abandoned. It was down to one man whose name was Georges Vernay from Domaine Georges Vernay, which still exists today, still makes excellent wines. And he rallied the local winemakers. He believed in the grape. He knew how good it could be, and he encouraged people to replant, to rework the vineyards and, and saved the grape. You find it all around the world. And so if it wasn't for Georges back in the 60s, deciding, no, I want to save this variety, maybe we wouldn't have it at all, which would be terrible. Why is the Mistral one of the most miserable experiences for people, yet a saviour for Rhône vineyards? The mistral is a very strong north wind. It whistles down the valley. It can be extremely boisterous. It's cold north wind. if it's quite a hot day, it's never nice. It's always horrible. Even on a hot day. When it blows hard, it can be quite difficult to stand up in a vineyard. It's an amazing phenomenon. It's cold and it's really dry. So often when it does rain in the southern Rhône and in the northern Rhône, you risk getting vineyard diseases. But the mistral often it blows after it rains. So it will dry out the vineyards. It's like a natural disinfectant. it means that you can keep your grapes hanging on the vine for longer. So it is a huge benefit. Why is working with bush vines so much harder than trellised vineyards? You hear about these galets roulés, these rounded stones, but when you see them, just in the vineyards for as far as the eye can see, they're very striking to see and difficult to walk on. you can quite easily turn your ankle if you're not careful with what you're doing. So if you're in a vineyard of galets, what you'll see is these bush vines. That's the most common way of training vines in the southern Rhône, particularly Châteauneuf-du-Pape. You do see a bit of trellising, but with Grenache, you don't have to… they're naturally self-supporting. With Syrah, for example, you do have to train it on wires because it just grows like mad, and otherwise it would just be flopping around all over the floor. And you need to lift up the foliage in order to get it exposed to the sun and get the grapes off the ground. Grenache doesn't grow in such an exuberant fashion. It grows a little bit more slowly, and the trunks get a little bit thicker. But they're much harder to work as well. So, the thing about those bush vines is that you have to tend them in a 360 degree fashion rather than trellis vines, which you kind of have to work on both sides, but without kind of working around it 360 degrees. But the galets… they are troublesome and they are difficult to move and they take a lot of strength. So, yeah, I wouldn't like to work on them personally. That takes a lot of work.   About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.           To learn more, visit https://www.nataliemaclean.com/369.

Who's the best TV priest? Should you name your kid after a saint? And what pilgrimage sites are on our bucket list? These are just a few of the questions Zac, Ashley and “Jesuitical” producer Sebastian Gomes tackle in our end-of-year mailbag episode! Thanks to all the listeners who sent in questions for the hosts—we love hearing what's on your minds. So don't hesitate to reach out to jesuitical@americamedia.org or on our Facebook page to let us know what you'd like us to discuss on the show.  Merry Christmas, and we'll see you in 2026! What's on tap? Syrah from the Northern Rhone Valley You can follow us on X and on Instagram @jesuiticalshow.   You can find us on Facebook at facebook.com/groups/jesuitical.  Please consider supporting Jesuitical by becoming a digital subscriber to America magazine at americamagazine.org/subscribe Learn more about your ad choices. Visit megaphone.fm/adchoices

Melissa Galliani and Dan Berger. Dan Berger takes some time to explain Gamay Beaujolais today on California Wine Country with Dan Berger and Daedalus Howell. Later in the show, Barry Herbst from Bottle Barn will be in, to talk about sparkling wines they have in the store for the holidays. That portion of the show has its own podcast episode, right here. Dan has brought a Beaujolais from 2023 from a California winemaker who moved to France. He got tired of trying to make European style wines in California. Johnathan Pey made Pinot Noir in Marin County and made a Cabernet in Napa called Textbook. He decided to make a break from California and move to France. This wine is his French production, Domaine Johnathan Pey. Beaujolais ain’t no “Boo-jo-lay” Johnathan Pey bought two cru vineyards in Beaujolais. Gamay Noir au jus blanc is the full French name of the grape. Beaujolais is generally an unpretentions wine, easy to drink and not expensive. Pey wanted to apply modern winemaking techniques to grapes from the old plantation. He bought the vineyard about five or six years ago and has been tending the vines personally. Dan says this vintage is starting to show depth and intensity above the average for Beaujolais. 13% alcohol. The color is intense and suggests a highter ABV but that’s not Beaujolais. CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  Usually, Beaujolais is just to open and drink. But some of the Cru Beaujolais will benefit from a couple of years in the bottle. John found that the other producers in France were young, and he is teaching them California techniques that are ahead of the game. This wine is full of fruit, but also an intensity, a Syrah-like aftertaste. Dan thinks maybe this wine will age in two days once opened. “Way more interesting than a typical Beaujolais.” It doesn’t have any oak, there was no barrel aging.

Which French wine region banned flying saucers from landing in its vineyards and why is the rule still there? How did the devastating February 1956 frost reshape the southern Rhône into the vineyard landscape we know today? What sets the northern Rhone apart from the south in terms of grapes and winemaking style? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did a family picnic become a memorable introduction to the northern Rhone? How did a visit to a small producer in Crozes Hermitage turn into an unforgettable travel mishap? Why does Châteauneuf du Pape have a rule specifically forbidding the landing of flying saucers in vineyards? How is the Rhone Valley laid out geographically and what distinguishes the northern Rhone from the southern Rhone? How much wine does the Rhone produce each year compared to other regions in France? What was the moment that made Matt fall in love with Hermitage wines? What was it like for Matt to move his family from London to a village near Avignon? How does the culture of Rhone winemakers differ from regions like Bordeaux or Champagne? What practical advice does Matt have for getting the most out of visits to Rhone wineries? What makes The Smart Traveler's Wine Guide to the Rhone Valley different from other wine books? What unexpected part of his research led Matt to fall in love with Lyon?   Key Takeaways Within the Châteauneuf-du-Pape, the cahiers des charges, which is basically the rulebook on how you're allowed to make wine within the appellation, has a statement that says, "Winemakers may not use their vineyards to land flying saucers." This was put in in the 1960s, when there was a big panic about flying saucers and little green men. I think it's easier just to leave it there than to go through the whole rigmarole for getting it removed. The devastating February 1956 frost was a turning point in how people lived, worked, and farmed in the southern Rhone. Before that point, it was very much a kind of polycultural land. Individual estates would have olives, grapevines, fig trees, carrots, wheat, and so it was a mixed agriculture. But after 1956, this really wiped out the olive trees. People needed something that would give them a crop immediately in order for them to survive and chose grapevines. One of the big differences between the northern Rhone and the southern Rhone is that the northern Rhone, they only use one red grape variety, which is Syrah. In the south, they have a whole smorgasbord of different grape varieties and the culture there is to blend. Also they have quite a single-vineyard way of working. The estates tend to be very small in the northern Rhone compared to the southern Rhone.   About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.           To learn more, visit https://www.nataliemaclean.com/368.

Poursuite du périple en partenariat avec les Côtes-du-Rhône. Cette région n'a définitivement pas fini de me surprendre et de m'enthousiasmer. Aujourd'hui, cap sur Lirac, village situé à 25 minutes de route au nord-ouest d'Avignon. L'appellation fut reconnue dès 1947. On est ici dans le coeur viticole historique de la région avec notamment le village de Roquemaure, situé sur l'aire d'appellation, qui fut un port de premier plan d'où les bateaux partaient chargés de vin. Je vous propose de découvrir en profondeur cette appellation avec deux de ces figures emblématiques : Grégory Sergent du Clos du Jas, vignoble confidentiel et très recherché. Et François Miquel de la Maison Ogier. Je reviens de cet enregistrement avec un regard neuf sur l'appellation et j'espère sincèrement que cet épisode aura le même effet sur vous.Réalisation : Romain BeckerEnregistrement : Romain BeckerPost-production : Emmanuel NappeyMusique originale : Emmanuel DoréGraphismes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon !Le Bon Grain de l'Ivresse, le podcast vin----------------------------------------------------------Retrouvez les dernières infos sur Instagram et FacebookContactez-nous par mailVisitez le site internet du Bon GrainHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In today's episode, we have author, Danielle Frank, who has just released her new book, "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management." One requires a corkscrew, the other requires patience but both can stain your carpets, as she explains. This is a very entertaining episode! #HappyFriday! #ItsWineTime! #Cheersing "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management" by Danielle Frank is now available on Amazon. Go right now (like now!) and grab your copy...or three... or more!Wines featured this episode: 2023 Cloudy Bay Sauvignon Blanc ($39 at Pilgrim's Market)

Tonight, we are tasting and learning about the red wine grape Petite Sirah.In the past, I thought Petite Sirah must be just a small grape variety of Syrah. I was wrong. Well then, what is it?The grape is also known as Durif, that is a cross between Syrah and Peloursin. The grape has thick skins which give the wine a dark color. Today California has about 12,000 acres planted to Petite Sirah, making it the 6th most planted red variety. California is the main location where the grape is grown. You will also find some in Australia, but very little remains in Europe. Petite Sirah is known for having lots of fruit flavor, full-bodied, high tannins, and high alcohol. Acid is normally medium. Cooler climates will give you similar characteristics as Syrah such as pepper, cured meat, and violets. I read the grape was many times misidentified before DNA testing showed what it really was. Pairs with tomato-based dishes. Also pairs well with sharp cheddars, pecorino, or Parmigiano Reggiano. Tonight, we are enjoying: 2021 Criss Cross Wines Petite Sirah. I purchased this wine from a local wine store Gateway Market for $15.99. Aged in French and American Oak. 99.5% Petite Sirah, 0.5% other varietals. Comes from Clarksburg, California. 4.4 g/L residual sugar and has a 3.89 pH. Aromas of Black plum, cassis, chicory, spice. Flavors of black strawberry, raspberry, cinnamon, blood orange zest, mineral, bittersweet chocolate, and silky tannins. It received a 92 rating and a “best buy rating” from the Wine Enthusiast. 2021 Foppiano Estate Grown Petite Sirah. The wine comes from the Russian River Valley of Sonoma County. I purchased the wine at Gateway Market for $24.99. It received a 91 rating from the Wine Enthusiast. They say Juicy blackberries and black cherries are lightly accented by mint and chocolate. It is a full-bodied dark-colored wine. Tannins merge with fruit to produce a well-balanced wine. We really enjoyed both of these wines. If you like a dark, fruit-forward, earthy, spicy wine – you should give these wines a try. Both wines received very good scores from the Wine Enthusiast, and we both agreed and gave both wines a 4-rating. Next week, we are having a Bosnian wine.

In today's episode, it's Black Friday! There are some surprises in this episode that really caught us off guard, too! A White Port, Tawny Port, a Port STYLE wine and the first taste of the 2025 vintage!#HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode: Dow's Fine White Porto ($16 at Fred Meyer) Taylor Fladgate 10 Year Old Tawny Porto ($32 at Fred Meyer)2002 Leonesse Cellars Limited Bottling Cinsault Port (N/A)2025 Georges Dubeuf Beaujolais Nouveau ($21 at Fred Meyer) A HUGE thanks to our sponsors:  Naked Wines and Eternal Wine!Naked Wines: Straight from the winemaker right to your door, premium wine without the premium pricing is what Naked Wines is all about. Save big on wines from the world's best winemakers! Visit https://us.nakedwines.com/winetimefridays to get $100 off your first 6 pack case. With Naked Wines, discovering new wines is truly risk-free!Eternal Wine: Are you a Rhone Ranger or just really love Syrah? Then you need to check out Eternal Wine! Their focus is on single vineyard Rhone valley wines in Washington State. Also check out their Drink Washington State brand of approachable wines! Visit https://eternalwine.com for more information or simply call 509-240-6258. Eternal Wine: Drink Wine, Be Happy.The Seasons of Coeur d'Alene Wine Word of the Week - Fortified Fortified wine is wine to which a neutral, high-proof grape spirit has been added, usually during or after fermentation. This process increases the alcohol content and, in the case of Port, leaves the wine sweet by stopping the yeast from consuming all the sugar.Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 Mentions: CDA Gourmet, J. Bookwalter, Liberty Lake Wine Cellars, Cinder, Rivaura, Daniel Bentley, Danielle Frank, David Hoffman, Want an amazing gift for that hard to buy for wine lover in your life that also has kids? "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management" by Danielle Frank is now available on Amazon. Some wines we've enjoyed this week: Canoe Ridge Merlot, L'Orangeraie Syrah, Kestrel Vintners Super Yakima, Rocky Pond 11 Dams, and Koenig Vineyards Chardonnay.© 2025 Wine Time Fridays - All Rights Reserve

Quality is rising, challenges are mounting, and interest in Canadian wine has never been higher. In this episode, host Billy sits down with Okanagan-based Master of Wine Geoff Moss to explore the regions, grapes, and decisions shaping Canadian wine today.Geoff shares how he moved from political science into winemaking, how production experience informs his work in branding and DTC strategy, and why his négociant label Søren Wines serves as a live test case for the advice he gives wineries. We dig into the styles Canada does best, from Syrah and Cabernet Franc to Chardonnay and Riesling, and how recent extreme winter freezes (including 2024) are reshaping what gets planted in BC.We also look at the realities behind bulk wine logistics, export limitations, and the economic pressures facing premium Canadian producers in a soft global market.In this episode, you'll learnHow Geoff Moss MW built a career across production, branding, and direct-to-consumer work.Why the Okanagan is both diverse and climate-challenged, with styles ranging from cool-climate Pinot to warm-climate Syrah.How recent deep freezes devastated BC's vineyards, particularly Syrah, and what growers are replanting now.Why Niagara shines with cool-climate Cabernet Franc, Chardonnay, and Riesling.How Søren Wines sources fruit from BC to Eola–Amity Hills and operates as Geoff's “proof-of-concept” brand.Chapters:00:00 Introduction & Meet Geoffrey Moss, MW01:53 Canada's Wine Landscape: Regions, Climate & Industry Insights04:14 Geoffrey's Path Into Wine & the Origins of Søren Wines13:24 Production Realities: Logistics, Sourcing & Winemaking Challenges16:11 Deep Dive into the Okanagan: Style, Diversity & Key Varieties23:09 Evolution of Okanagan Wines: Merlot, Syrah & Climate Impacts30:32 Market Dynamics: BC Exports, Ontario's Cool-Climate Identity35:18 Niagara's Standout Grapes & Signature Styles41:25 The Future of Canadian Wine46:07 Final ThoughtsThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email billy@sommeliermedia.com. Cheers!

In this episode, Janina sits down with Natasha Hughes MW, author of The Wines of Beaujolais, to explore one of France's most misunderstood wine regions. They discuss why Beaujolais is far more than simple Nouveau, how over 300 soil types and multiple winemaking styles shape the wines, and why Gamay can age beautifully. Natasha shares insights on the diversity of the Crus, the role of granite and diorite, old vines (including pre-phylloxera parcels), climate-driven changes, and the rise of exciting new producers bringing fresh energy to the region.  

You say you love Spanish wine, but you've never heard of Graciano?!? Then we have got a treat for you! Hailing from the Rioja region of Spain (as well as the Navarra region), Graciano has long been used as a blending grape to round out Rioja red wines, but now is being made into a single varietal that we think is worth seeking out. Sometimes called the third grape of Rioja, Graciano makes a red wine with robust tannins and acidity that some may find similar to Syrah or Petit Verdot. We think it's kind of the punk rock grape of Spain. This is one of those red wines that is great with food, and we also think is a good “tweener” red for those dinner parties where some people want a bold wine and others want a more food friendly wine. This can be both, which is fun. Plus, it's also a “wow your friends” wine because most people will never have heard of it, and we think they will be surprised how much they like it. Join us to learn more! Wines reviewed in this episode: 2021 Viña Zorzal Graciano, 2022 Viña Ijalba Graciano.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

In this episode, Angus and Master Sommelier Carlos Santos dive into Mencia, a red grape variety from the northwest of Spain that sits beautifully between Pinot Noir, Gamay and Syrah. If you love Pinot but want something a little richer, or you are looking for a gateway into bolder reds, Mencia might be your new favourite varietal. Carlos breaks down the regions of Bierzo and Galicia, how altitude and maritime influence shape the wine, and why Mencia has become a quiet favourite among sommeliers. Angus approaches the wine blind and shares how he assesses the colour, nose and palate as a novice working on his tasting skills. Perfect for wine lovers who want to expand beyond the usual Chardonnay, Pinot Noir and Cabernet. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Key Talking Points Mencia often sits between Pinot Noir and Syrah in weight and structure Mostly grown in Bierzo and Galicia in northwest Spain Expect red fruits, violet, rose, medium body and silky tannins A great option for Pinot Noir drinkers wanting something more generous Understanding how altitude, climate and maritime influence shape the style Why Spain’s wine renaissance in the late 20th century elevated Mencia Blind tasting approach for novices Chapters 00:00 — What is Mencia?Setting up the grape, why it’s confusing and why it matters. 00:16 — Why Pinot Noir Drinkers Should Try ItPositioning Mencia for the Australian palate and explaining its style. 01:08 — Carlos’s First Encounters With MenciaOrigin story, credibility and early exposure. 01:53 — What Mencia Tastes Like (Compared to Syrah, Gamay and Pinot)The clearest flavour and structure comparison. 02:30 — Is Mencia the Gateway Back to Bigger Reds?Bridging lighter drinkers to fuller styles. 03:32 — Blind Tasting: Appearance and AromaThe start of the formal assessment. 05:58 — Palate BreakdownTannins, body, fruit profile, balance — the core tasting notes. 08:15 — Old World vs New World GuessGreat chapter for wine geeks. 10:33 — Where Mencia Grows and Why It MattersBierzo, Galicia, altitude, climate — the terroir chapter. 13:45 — Spain’s Wine Revival and Mencia’s ComebackHistory in context, tied to modern quality. 14:56 — Final Thoughts and What to Try NextClear closing chapter. Tasting Notes (From the Episode) Appearance: Deep ruby, opaque core, richer colour than Gamay or PinotNose: Red roses, violets, ripe strawberry, raspberry, light pepperPalate: Medium body, silky tannins, red and black fruit mix, gentle warmth, balanced finishAlcohol: Listed at 13.5 percentOverall: Fruit forward, expressive, high quality for the price Mencia wine, Pinot Noir alternatives, Spanish red wine, Bierzo wine region, Galicia wine, Master Sommelier podcast, wine tasting tips, medium bodied red wine, Gamay vs Mencia, Syrah alternatives, GotSom podcast, Carlos Santos sommelier, Angus O'Loughlin wineThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

SAMEDI 15 NOVEMBRE 2025Stéphane Gautrot et Arnaud Iffat - Domaine Puech Roques (Sud-Ouest)Niché à Montels, au cœur du vignoble de Gaillac, le Domaine Puech Roques incarne une nouvelle génération de vignerons engagés. Créé en 2024 par Christine et Stéphane Gautrot et l'œnologue Arnaud Iffat, le domaine élabore sur 4 ha de vignes bio des cuvées authentiques, fidèles aux cépages emblématiques du Gaillacois.Mathilde Suter - Domaine de l'Amandine (Vallée du Rhône)Au sud de la vallée du Rhône, dans le village pittoresque de Séguret, le Domaine de l'Amandine incarne une histoire de famille et de terroir. Fondé en 1968 par Jean-Pierre et Maryse Verdeau, le domaine s'étend aujourd'hui sur 35 ha de Syrah, Grenache et Cinsaut, cultivés avec soin pour exprimer l'authenticité du lieu.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In today's episode, we offer another in our Old World vs New World series. Today, we're talking, Merlot! We're featuring a Right Bank Bordeaux and a Washington Merlot. And both Shelley and Phil are tasting these blind! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode: 2018 Chateau Ste Michelle Canoe Ridge Estate Merlot ($45)

In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass. Together, they unpack the science behind wine aromas, tasting faults, and why perception is as much about learning as it is about the senses.   Shownotes [00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education. [01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic's Guide to Wine by Sunny Hodge (Guest on Ep 232) [03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas. [04:31] How flavour molecules like those in green bell peppers naturally occur in wine. [05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines. [06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring. [08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India. [09:36] Sietze's journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK. [11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate. [12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties. [13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère. [15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma. [17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner. [20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon. [21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds. [23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces. [28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria. [30:14] Brettanomyces and the fine line between savoury complexity and spoilage. [32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate. [33:13] Tasting myths: why aromas like “green bell pepper” don't mean actual allergens in wine. [34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines. [36:28] Why tasting side-by-side is key to better identification and learning. [37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity. [42:46] Helen Keller's quote on scent and memory — a poetic close to a science-rich episode.

It's Halloween! And today we're opening three ghoulish, but spooktacular, wines in the SPIRIT of this haunting day. Two of these are pretty easy to find and the other is easy if you're shopping at Pilgrim's Market. Don't be afraid! These wines are more treats than tricks! #HappyFriday! #ItsWineTime! #Cheersing #PetiteBooWines this episode: 2022 The Velvet Devil Merlot from Charles Smith Wines ($11 at Fred Meyer) 

Dan and Kevin Kevin Bersofsky, owner of Montagne Russe wines, is back on California Wine Country with Dan Berger and Harry Duke sitting in for Daedalus Howell today. He has been on CWC before, the last time was this episode of July 19, 2024. Dan Berger begins with a compliment for Kevin’s Pinot Noir. He replies, “Syrah is my spirit animal,” so he has brought some Syrah too. His cellar is 50% Syrah. Most collectors don’t keep as much as Kevin does. Dan explains that Syrah has to be grown in a cold climate, and warmer climates are risky. 2024 was “strange” and 2023 was cold. So the cold years give nicer aromatics. The San Giacomo Family vineyards The Pinot Noir says “Roberts Road” on the label, and Kevin explains. The San Giacomo family owns the vineyard. Kevin gives credit to the San Giacomo family for setting the conditions for making such a great wine. Angelo San Giacomo founded their company in the Carneros region. It wasn’t until about 1988-1990 when they started planting in what became known as the Petaluma Gap. The combination of the soils and the weather have made Petaluma Gap one of the most interesting AVAs in the country. There are volcanic soils on one side, and a mix of clay and loam in other areas. Gap’s Crown falls in the middle layer halfway up the hill, where the sediment has settled in the lower region. Every region of Gap’s Crown can produce different flavors, even just by crossing the street. Dan compares this to Burgundy. Montagne Russe means Russian Mountain literally, and is the French word for roller coaster. He was making 13 barrels of wine in his garage, which his neighbor objected to. He called ATF federal police and he had to destroy 4 barrels and promise to stop making wine at home. So then he and his friends started Montagne Russe. Their first wines got high scores, 93 and 94. About 3 months ago they opened a tasting room in Petaluma and they love it there.

In todays episode, we dabble in some canned wines as well as feature an Orange Wine in honor of Orange Wine Day which is coming up on Monday. If you haven't had an Orange Wine, Pilgrim's Market has three of them to try, including the one we're featuring today! #HappyFriday! #ItsWineTime! #CheersingWines this episode:Frico Lambrusco - in a can ($3.19 at Pilgrim's Market)

We have awards! We have good eggs, hot rocks and jailbird vignerons! We even have acts of civilisation and love. Welcome to our Chile Wines of the Year 2025...Join us as we chat with stars of the Chilean wine firmament, talking wine treasures with Sebastián Labbé (Santa Rita), the tragedy of Syrah with Mariluz Marin (Casa Marin) and fortifying life goals with François Massoc (Atelier Massoc). We also learn about circular winemaking with good wine vibrations courtesy of Cristián Vallejo (VIK).Whatever Chilean wine is today, it's not dull. With our Chile Wines of the Year initiative, we want to let everyone know just how dynamic and intriguing modern Chilean wine is - a far cry from the dull staples we often see in shops and restaurants. Alongside this podcast episode, we're also publishing a free report on our website, where you can find the full lineup of spectacular wines we've personally selected this year. You can find it via this link: Susie & Peter's Chile Wines of the Year 2025 ReportThanks to Wines of Chile for sponsoring and the wineries for supporting this initiative and allowing us to explore the fascinating world of Chilean wine.Thanks to you for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including photos, on our website: Show notes for Wine Blast S7 E4 - Chile Wines of the Year 2025To get early access to all episodes, full archive access to our back catalogue and exclusive occasional bonus content, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

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

This interview is with Nicholas Caluori of Secus Wines. In this interview, Nicholas talks about his variety of experiences working wine harvests all around the world and how he started his own label.Nicholas shares about growing up in Kirkland, Washington, where his family owned an Italian restaurant. When he started working at the restaurant in the early 2000s, wine was starting to boom in the Pacific Northwest, and he had to know about wine in order to better serve guests.While originally he was more interested in beer, Nicholas and his mom took a course with the Court of Master Sommeliers to understand more about wine. Many of his friends in the area worked in wine, so he joined a harvest at Betz Family Winery in 2015. After that, he worked harvests in New Zealand, California, Chile, and finally Burgundy before coming back to Washington.Later in the interview, Nicholas talks about moving to Oregon as the wine scene seemed more “punk rock.” While working at Limited Addition, he started his own wine experiments that would later set the stage for his label. In 2024, he released his first vintage of Secus (which means “to the contrary”) Wines which included a Riesling and a Syrah.This interview was conducted by Rich Schmidt at Linfield University's Nicholson Library on August 15, 2025.

Immediately after recording the fourth and final episodes of Syrah's quest, Fiona and Ty discuss how it went! Fiona Howat is a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Additional Credits & Links Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

Investigation: COMPLETE! Now it's time to make some questionable decisions! Syrah Duskstone is played by Fiona Howat, a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Additional Credits Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

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

Stephen Grootes speaks to Shoprite CEO Pieter Engelbrecht about the group’s record-breaking results, with revenue rising 8.6% to R256.7bn and headline earnings per share up 15.8%, and to Motus CEO Ockert Janse van Rensburg, who reflects on a stronger second half that lifted headline earnings per share by 5%, despite a 1% dip in revenue to R112.6bn following the sale of its UK Mercedes-Benz Truck and Van division. In other interviews, Tim Atkin MW chats about South Africa's rising wine success, driven by winemakers' deep respect for the land and focus on expressing terroir, with Chenin Blanc and Syrah standing out as top-performing varieties in his annual South Africa Special Report. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

In this episode of Wine Road, hosts Marcy Gordon and Beth Costa (0:00-0:24) introduce the show and thank sponsors Ron Rubin and River Road Family Vineyards and Winery for their support.   They welcome Crystalyn Hackett, owner of Spicy Vines, as their guest (0:49-1:00). Crystalyn shares her excitement about being on the show and introduces a spiced wine she brought, which ties into her personal story and the origins of Spicy Vines (1:23-2:55). The wine, described as "Christmas in a glass," is a blend of Grenache, Zinfandel, Carignan, and Petite Syrah, infused with holiday spices and a hint of brandy, evoking cozy, festive feelings (2:05-2:33). Crystalyn recounts her journey, starting with her time as a competitive equestrian in Germany, where she realized her entrepreneurial aspirations (3:08-4:46). After traveling and brainstorming ideas, she returned to California and created her first spiced wine, inspired by a drink she had in Germany (6:00-7:16). Despite having no prior experience in the wine industry, she spent a year perfecting the formula and navigating regulatory challenges to define and legally categorize "spiced wine" (8:03-9:22). Crystalyn explains how she built Spicy Vines from scratch, starting with events in San Francisco and eventually partnering with her now-husband, Doug, who became the winemaker (10:29-11:19). Together, they expanded their portfolio to include Zinfandel, Syrah, rosé, and other varietals, focusing on high-quality, small-batch production (12:12-13:07). Their Healdsburg tasting room, opened in 2016, offers a lively atmosphere with live music, wine cocktails, and charcuterie (13:13-14:22). Crystalyn emphasizes the importance of creating a welcoming, fun experience for visitors and wine club members, offering customizable memberships and personal touches like follow-ups and curated shipments (17:00-24:41). She also teases plans to launch her own podcast to share inspiring stories and connect with others (24:42-25:35). The episode wraps up with details about Spicy Vines' unique "winning cork" promotion and upcoming events, including their harvest release party and annual "Taste of Pine Mountain" event (25:36-27:00). The hosts close by encouraging listeners to visit Spicy Vines and keep it spicy (29:33-30:05).       LINKS: Spicy Vines  The Gables Inn - the lodging property featured today Wine & Food Affair - tickets to on sale today Frick Winery - our last mystery "where am I winery"   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Syrah finds himself at the mercy of... hm. Would it be a spoiler if I said who? Syrah finds himself at the mercy of someone! How will he get out? And how will he turn this situation to his advantage? Syrah Duskstone is played by Fiona Howat, a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Mentioned During the Show Blades in the Dark, the dark fantasy heist game by John Harper that is the template for all Forged in the Dark games. Scum & Villainy, a Forged in the Dark game inspired by space adventures like Star Wars and Star Trek. Additional Credits Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

Immediately after recording the third episode of Syrah's quest, Fiona and Ty discuss how it went and what they hope lies in store! Fiona Howat is a TTRPG Actual Play Performer, Podcaster, Improviser, and Voiceover Artist who works with Realms of Peril & Glory. She is perhaps best known for the actual play podcast What Am I Rolling? and the TTRPG talkshow The DM's Book Club. Want to learn more about Ty, the host (and GM and producer and editor and...) of SCQ? Have questions for us, or just want to say hi? Website: Contact form or Press Kit Email: SideCharacterQuest@gmail.com Instagram: @SCQpodcast Discord: Side Character Quest LinkTree: SideCharacterQuest Additional Credits & Links Thanks to Autumn for providing the artwork for Side Character Quest! Thanks to Briar for lending a voice to our credits! To hear more, check out one of Briar's own side character quests as Deirdre, a monster hunting cleric! Proud member of the Scavengers Network. Say hi on the Scavengers Network Discord Server!

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