Podcasts about Tannat

A variedade de uva Tannat é muito conhecida por produzir vinhos encorpados. Seu nome remete ao alto teor de taninos - compostos que contribuem para a sensação de adstringência na bebida.OUÇA E APRENDA: sobre a origem da casta; principais regiões, no mundo, produtoras; além de características vitícolas. Quanto a seus produtos, serão abordados os aspectos sensoriais, vinícolas clássicas e novidades que estão chegando no mercado.VINHO DEGUSTADO: Antigua Bodega Stagnari Il Nero 2011-------------------------------------Aulas Gratuitas de Vinhos:https://www.sensorybusiness.com/cadastro⁠-------------------------------------Dicas e novidades sobre vinhos :Instagram ☛ ⁠https://www.instagram.com/marcelo_vargas⁠Saber mais sobre o prof. Marcelo Vargas:https://www.sensorybusiness.com/marcelo-vargas#MarceloVargas #Tannat #Uva #Casta #Vinho #CriticosDeVinhos #Espumante #AulaDeVinho #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier #CursoDeSommelier

¿Qué pasa cuando una uva es tan tánica que casi nadie la quiere? No la quieren elaborar, no la quieren vender y, peor todavía… no la quieren comprar. ¿Será tan así? Hoy vamos a hablar del Tannat, una uva intensa y rústica que se reinventó y ganó su lugar.――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

This week, we're joined by guest host Adam Wolf for a deep dive into the 2022 Byron Blatty Tannat from LA County—a wine he personally brought to the table. Adam shares how a single glass turned his wine curiosity into full-blown obsession, unpacks the overlooked history of LA's wine scene, and explores the unexpected ways wine and music overlap.We also bring back a show favorite: Zinfan-Hell Yeah or Tannat Gunna Do It.Expect sharp insights, laughs, and a bottle that caught us all off guard. Connect with the show. We would love to hear from you!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠Chapters:00:00 - Intro00:33 - Adam's Bio03:19 - Multi Faceted Career11:04 - Talking To Consumers About Wine16:07 - LA Wine Scene19:51 - Wine and Music27:38 - What Are We Drinking Tonight29:23 - A Bit About Tannat31:01 - Wine Discussion 39:06 - Game: Zinfan-Hell Yeah or Tannat Gunna Do It!48:27 - Review59:14 - Outro

En el programa de hoy tenemos dos motivos para celebrar: el 14 de abril fue el día del Tannat, y ese mismo día nuestro entrevistado fue galardonado como Enólogo del año por “Descorchados” y el Batoví ganó como mejor tannat y mejor tinto.Francisco Carrau Bonomi nació en Montevideo, Uruguay, en la novena generación de una familia de viticultores y bodegueros iniciada en 1752 en Cataluña, España. Paralelamente a sus estudios de biología, se dedicó a la vitivinicultura en la bodega de su familia desde 1980 con su padre.Creó el primer laboratorio de I+D vitivinícola de Uruguay en la bodega Pujol/Cerro Chapeu, donde selecciona y aplica levaduras autóctonas desde 1985. En 1997 diseñó junto a su equipo técnico la primera bodega por gravedad y con principios de la mínima intervención de Sudamérica en Cerro Chapeu.Desde 2016, Francisco Carrau es el Enólogo dueño de la Bodega Cerro Chapeu junto a sus dos hermanas Margarita y Gabriela. Ha participado en el desarrollo del Tannat en Uruguay y es miembro de la Academia Nacional de Ciencias del Uruguay en virtud de sus trabajos en la vitivinicultura y los alimentos fermentados.A futuro la empresa se pone como principal objetivo el potenciar el enoturismo en Cerro Chapeu, con varios proyectos de exportación y expansión en mercados ya existentes como Estados Unidos, Brasil, Japón y Reino Unido.

In todays episode, Shelley and Phil dive in to two moderately priced red wines to honor their upcoming respective wine days, re-introduce the Vacu Vin Swirling Carafe and talk about why restaurants have a corkage fee. Bring on the tannins and muscles! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2022 Piattelli Vineyards Malbec (Season's of Coeur d'Alene)

The Boys and I had a late night talk. Raze was there, kind of? He was off in his own world while Tannat and I decided to riff raff.

Hace muchos años se ha hablado de la idea de que los alimentos pueden actuar como medicina. En los últimos diez años, el término “alimento funcional” ha ganado popularidad y se ha difundido por todo el mundo. Hoy nos acompañaron en La Sobremesa Diego Dubarry y Andreína Machado creadores de Vitanna, y Ricardo Cabrera, presidente del Instituto Nacional de Vitivinicultura (INAVI) y enólogo desde 1978 en la Escuela de Enología de UTU. Con el objetivo de "lograr un impacto social mediante la promoción de un estilo de vida saludable, que involucre el cuidado de nuestro cuerpo, mente y espíritu", Vitanna se centra en vender orujo de uva Tannat. El orujo es lo que queda de la piel y las semillas de la uva después de extraer el jugo durante la vinificación. Al secar y moler el orujo en condiciones específicas que maximizan sus propiedades, Vitanna obtiene su producto. A nivel internacional, se le denomina “Harina de vino”.

Édition de RadioPirate LIVE du 19 septembre 2024 avec Jeff, Gerry et MisterWhite. 0min00 - Yves-François Blanchet du Bloc Québécois a décidé que les québécois n'avaient pas les valeurs conservatrices, Jeff en parle avec Gerry et MisterWhite. 24min30 - On fait un grand tour Sports & Potins avec Max Truman de danslescoulisses.com. 52min21 - Gerry l'Aubergsite descend en Amérique du Sud direction Uruguay pour un rouge corsé : Viña Progreso Barrel-less Tannat 2020 1h03min25- Avec Gilles Parent on fait le tour de l'actualité et points d'étonnements de la semaine en compagnie de Jeff et Gerry. Learn more about your ad choices. Visit megaphone.fm/adchoices

Al norte de Maldonado se encuentra uno de los emprendimientos hoteleros y vitivinícolas más destacados del país: el Wine Lodge Sacromonte. Sus refugios han sido premiados por medios internacionales como TIME y Condé Nast, mientras que su vino “Seis Cepas” y su Tannat han sido reconocidos en los Decanter World Wine Awards, considerados los “Oscar de los vinos”. Es un orgullo que una infraestructura de tal calidad en diseño y operación haya sido desarrollada en Uruguay. Vamos a conocer más sobre el fascinante Wine Lodge Sacromonte conversando con su fundador y creador, Edmond Borit.

Ok, I know this is an obscure show and I promise we'll get back to mainstream stuff next week, but there is a reason for doing this show now. PLUS, it's super dorky stuff and that's awesome!   I was putting together the Wine Access shipment with Serge Doré that is going out soon and one of the wines was from the small appellation of Saint Mont. I pride myself on having an awareness of most appellations in France, but I didn't have a clue where or what Saint Mont was, so this show is as much for me as it is for you!    In the show, I do an overview of the regions, which have a lot in common, so it won't overwhelm you to listen to (I hope!).   Source: https://www.vignobles-sudouest.fr/us/appellations/ _________________________________________________________The foothills or the Pyrénées have six wine regions, all with some similarities. All are in Gascony, a vast area in southwest France that stretches from the Pyrénées Mountains along the French-Spanish border.   The regions I discuss in the show are: Béarn, Madiran and Pacherenc du Vic-Bilh, Jurançon, Saint Mont, and Irouléguy. They are linked by common terroir, common history, and common wines.  The grapes are mostly all native, unique, and obscure (albeit often they make really tasty wine!)   Here are what they share: A mild, consistent maritime climate with a regular foehn wind – a dry, warm southern wind that prolongs the growing season. Varied soil types, but many of the vineyards have some pebbles and stones from colluvial wash of the Pyrénées. Grapes: Reds: Tannat, Cabernet Sauvignon, Cabernet Franc (Bouchy, here), and some Pinenc (commonly known as Fer Servadou) Whites: The main whites are Petit Manseng and Gros Manseng. Other grapes used are Petit Courbu (lower alcohol and acidity tames the Mansengs), Courbu (for sweet wines) and grapes like Lauzet and Camarlet.   In the rest of the show I get into the details of the regions -- from history to terroir to the interesting wines available. If you are looking to dork out and just learn about something new, this is the show for you. I know it's off the beaten path but there is a lot of history and a lot of great wine.     I wanted to learn about this region and I brought you along for the ride -- thank you for indulging me!    Full show notes (with producers!) and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    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  

El rincón caliente del vino latinoamericano. ¿Por qué todos hablan de Uruguay? Su historia, la actualidad del Tannat, los porqué del éxito del Albariño, viñas costeras y un panorama hermosísimo del vino uruguayo junto a la gran Gabi Zimmer. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Bodegas Pablo Fallabrino Tannat In this episode, Rob and Scott enjoy yet another lovely Tannat from Uruguay, the Bodegas Pablo Fallabrino Tannat.  So come join us, on The Wine Vault.

In this episode of "The Pour," Adam has the pleasure of hosting a roundtable with some really fun and distinguished winemakers from Paso Robles. We are recording from a beautiful downtown loft in Paso thanks to Adam LaZarre of LaZarre Wines, and I want to extend a big thank you to Adam for welcoming us, including Giorgi. Guests:Damien Grindley - Owner and winemaker of Brecon Estate. Damien has over twenty years of experience crafting award-winning wines in the US, Australia, and Europe. Brecon Estate is renowned for its Albariño, which recently won "Best in Show" at the Sunset International Wine Competition​ (Brecon Estate)​​ (Wine Industry Advisor)​.Scott Schramm - Owner and winemaker of CRUSH Vineyard. Scott's estate vineyards produce some of the finest wines, and his tasting room in Tin City is a testament to his commitment to quality.Adam LaZarre - Owner and winemaker of LaZarre Wines. Adam is a seasoned winemaker whose passion for the craft is evident in every bottle he produces.Nancy Ulloa - Owner and winemaker of Ulloa Cellars. Nancy's dedication to winemaking has brought Ulloa Cellars to the forefront of Paso Robles' boutique wineries.Sherry Holzer - Winemaker at Rava Wines. Sherry brings her expertise and unique perspective to Rava Wines, enhancing their reputation for exceptional wines.Jason Bushong - Owner and winemaker of Bushong Wines. Located in downtown Paso Robles, Jason's wines reflect his creative approach and deep understanding of the region's terroir.In this episode, we delve into the history and characteristics of two remarkable varietals: Tannat and Albariño.Tannat:Originating from the Madiran region in France and gaining popularity in Uruguay, Tannat is known for its deep color, robust tannins, and aging potential. In Paso Robles, the varietal thrives in the region's diverse microclimates, producing wines with intense flavors and great complexity​ (Paso Robles Wineries)​.Albariño:Hailing from the Rias Baixas region of Spain, Albariño is celebrated for its crisp acidity, aromatic profile, and versatility. The cool coastal influences and calcareous soils of Paso Robles make it an ideal location for growing Albariño, which has gained significant acclaim on the Central Coast​ (Brecon Estate)​​ (Wine Country This Week)​.Alternative Tastes Wine FestWe are also excited to promote the "Alternative Tastes Wine Fest," a two-day event celebrating Paso's unique varieties, including Albariño and Tannat. This event will be held this weekend, June 7th and 8th, 2024, with the Grand Tasting Experience taking place at Broken Earth Winery. Presented by Brecon Estate and CRUSH Vineyard, the festival features around 30 local boutique winemakers.Event Schedule:Friday, June 7th: 5:30-8:00 p.m. - VIP Dinner Experience at Brecon Estate.Saturday, June 8th:11:30 a.m. - 12:30 p.m. - Seminars on Tannat and Albariño.12:30 - 1:30 p.m. - VIP Early Access.1:30 - 4:00 p.m. - General Admission/Grand Tasting/Charity Auction.For more information and tickets, visit Alternative Tastes Wine Fest.**********About ‘The Pour with Adam Montiel':This debut episode has been 14+ years in the making. In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone.  Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Daou VineyardsTin City DistilleryTechnical Consideration: Fly with WineOriginal Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective & Still TimeMoonshiner on Spotify HEREFor tickets to see Moonshiner Collective Live at Rod & Hammer Rock (formally SLO Brew Rock), check out this link HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com

On this episode, we have wine aplenty, song AND dance! Jeff Peda, Licensed Beverage Alcohol Professional (aka independant sales agent) and Maria Magdalena Sosa, Mele to her friends, join Shelley and Phil to taste through SIX featured wines from the renowned Bodega Garzón winery in Uruguay. And just in time for Tannat Day on Sunday, one of these gems is a Tannat! This episode brings lively discussions, insightful knowledge bombs, a delightful variety of wines and of course, some Dad jokes sure to make you roll your eyes.#HappyFriday! #ItsWineTime! #Cheersing #Kaboom! #HonestWines #EasterEgg #JeffJokeAlertWines this episode: 2021 Bodega Garzón Reserva Sauvignon Blanc 2023 Bodega Garzón Reserva Albariño 2022 Bodega Garzón Reserva Pinot Noir Rosé2020 Bodega Garzón Reserva Marselan 2020 Bodega Garzón Reserva Cabernet Franc2021 Bodega Garzón Reserva Tannat A HUGE thanks to our sponsors: 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! Visit https://rivaura.com for more information or simply call, 208 667-1019!J. 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.CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Make every meal a special event. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevated.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, which is ANYthing but average.  Please visit https://todhornby.com or contact him at veryaveragemusic@gmail.comThe Social Web Wine Word of the Week - PolyphenolsPolyphenols are a group of chemical compounds found in plants, including grapevines and grapes, that are known for their antioxidant properties. These compounds contribute to the astringency, bitterness, and complexity of a wine, as well as provide health benefits due to their antioxidant properties.The Social Web: The Social Web is helping small businesses untangle the web of social media marketing. For more information, please visit https://thesocialweb.news  Mentions: Seattle Civic Dance Theatre, Miss Randie Baker, Sahalie Ski Club, Judy Tebow, The Business Zone, Alejandro Bulgheroni and his wife Bettina, Gwyneth Paltrow, Sam Lange, Lolo Wine Lounge and Rick Bakas. Some Wines we enjoyed this week: Mer Soleil Chardonnay, Palencia Petit Verdot, Stags' Leap Petite Sirah, LVE Provence Rosé, J Lohr Hilltop Cabernet Sauvignon, Ferrari-Carano Chardonnay, Quilt Napa Valley Cabernet Sauvignon, Brew Cru Pinot Noir, Goose Ridge Chardonnay and Mouton Cadet White Bordeaux.© 2024 Wine Time Fridays - All Rights Reserved

Arterra Winery owned by Founder & winegrower Jason Murray believes in producing wine that is reflective of the grape from which it is grown. Thus, he uses only native yeasts, neutral barrels, and screw caps for bottle enclosure. He feels that when you have a bottle of Arterra you will taste exactly what the grape gave him that vintage and nothing else. After 20 years of growing grapes in Fauquier County in Northern Virginia he is guided by the philosophy that if you plant the grape vine in the best site in the vineyard and give the grape the attention and care it deserves it will reward you with a wine that is a clean and a pure expression of his vineyard and the grape itself. Jason is an introspective and deep-thinking farmer with over 20 years' experience growing wine grapes in Fauquier County and continues to strive to produce wine that speaks of the terroir from which it is grown.   He has a special affinity for growing and producing Tannat and Petit Verdot. From what I have tasted he is right at the top here in Virginia with those varietals. Along the way he became intrigued by the Norton Grape and is becoming quickly a leader in producing some of the most interesting and compelling Norton wines I have had.Take a listen to the Audio or read the transcript to learn for yourself how Jason approaches producing Norton wines.  Thanks for being a listener to the Fine Wine Confidential Podcast. For more information go to www.finewineconfidential.com

Bodegas Garzon Tannat Reserva In this episode, Rob and Scott review a special wine from Uruguay by Bodegas Garzon and their Reserva Tannat.  So come join us, on The Wine Vault.

Which types of global dishes can you pair with South American wines? What's one of the best but little-known Chilean wine regions you need to try? Which types of wine do they make in other South American countries, such as Uruguay, Peru, Bolivia and Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amanda Barnes, author of The South America Wine Guide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of Amanda's beautiful hardcover book, The South America Wine Guide. 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 Argentina's flagship white wine, Torrontés, develop and where is it grown? Which types of food pair best with Torrontés and Malbec? How does the iconic Argentinian empanada vary across different regions? What is unique about how Fernet is consumed in Argentina? How did the pandemic contribute to the craft gin and craft vermouth movement in Argentina? How do the wine production volume and cultural attitudes towards wine vary between Argentina and Chile? What were the main challenges that were uncovered by the discovery of Carmenère in Chile? How did Tannat become the signature grape of Uraguay, and what's unique about its growing requirements? How did Peru become the first wine country in South America, and what's behind the current wine renaissance? Which wines from Bolivia should you try, and what's behind their unique characteristics? How has the Brazilian wine industry evolved over the years? What does Amanda love about mountain white wines like Altos Las Hormigas Blanco? What is it about Viñedos de Alcohuaz that gives it a beautiful tasting experience? Why is an ice bag Amanda's favourite wine gadget?   Key Takeaways I enjoyed hearing Amanda's recommendations for which types of global dishes you can pair with South American wines. The highly aromatic Torrontes can handle equally flavourful dishes. Amanda has inspired me to try more wines from Chile's Elqui Valley. It's amazing that some vineyards are planted at 2,200 metres above sea level. I was interested to learn more about the types of wine they make in other South American countries, such as Uruguay, Peru, Bolivia and Brazil. I didn't realize that Peru was the first wine region in South America.   About Amanda Barnes Amanda Barnes is an award-winning British journalist and editor who specializes in wine and travel writing. She is an expert in South American wine and regions and a regular correspondent for international wine and travel publications (including Decanter, Fodor's, SevenFifty, The Guardian & The Telegraph). She is currently studying to become a Master of Wine and is the author of The South America Wine Guide.       To learn more, visit https://www.nataliemaclean.com/266.

In today's episode we put a bow on our wines from Paso Robles as Shelley, Phil, Lindsay and Brian sit down with Chris Burns with Turtle Rock Vineyards located in Tin City. What a way to wrap up our Paso Robles trip! In this conversation we talk about football, the importance of honoring what you're tasting and, of course wine. These wines are amazing and we strongly recommend this winery to be near or at the top of your list of places to visit on your visit to Paso Robles. #HappyFriday! #ItsWineTime! #Cheersing #RacyAcid #SaltyOldFisherman #Shiner #EasterEgg Wines featured this episode:2020 Turtle Rock Willow White ($60 at the winery)

Sejam bem-vindos ao sétimo episódio da terceira temporada do Meia Rolha Cast. Para trazer charme, beleza e conhecimento a esta mesa, hoje contamos com a visita da Ana Pêgo, uma Geógrafa apaixonada pelo vinho que veio partilhar um pouco do seu percurso e experiência connosco. Obrigado por assistirem mais um episódio, e boas provas! O néctar bebido: - Quinta do Monte D'Oiro Reserva, 2019, Tinto. - Quinta do Gradil, Tannat, 2021 A mesa:  - Diogo Frade @drfrade @meiarolha  - Daniel Branco @danibranco91 @mywines21  - Pedro Neves @o_pn86  Em parceria com: ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Vinalda⁠⁠⁠⁠ - Uma empresa com 76 anos de trabalho e história e com um dos mais ricos portfólio de vinhos e bebidas de Portugal.  Com o patrocínio de: ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Grupo Stosberg⁠⁠⁠⁠ (Zwiesel Glass) - Os copos do Meia Rolha Cast são da linha Taste da Zwiesel Glass e vocês podem encontrar tudo em ⁠⁠⁠⁠www.s-stos.pt⁠⁠⁠⁠ ou entrando em contacto via e-mail através de ⁠⁠⁠⁠comercial@s-stos.pt⁠⁠⁠⁠  Realização - Gestão de Lives Produção de eventos - ⁠⁠⁠⁠www.gestao.live/⁠⁠⁠⁠  Disponível também em:  - Apple Podcasts: ⁠⁠⁠⁠https://podcasts.apple.com/pt/podcast...⁠⁠⁠⁠  - Spotify: ⁠⁠⁠⁠https://open.spotify.com/episode/2Ba5...⁠⁠⁠⁠  Seja um apoiante deste projeto através de ⁠⁠⁠⁠meiarolhacast@gmail.com⁠⁠

High temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu, Associate Professor and Extension Enology Specialist at Texas A&M University, Texas AgriLife Service finds that changes in ripening patterns are the most common. In high heat, sugars accumulate faster, acids degrade, ripening happens earlier and the result is higher alcohol wines. The challenge is that ripening is not linear. Tannins and maturation of the seeds do not progress at the same pace. Plus, high pH causes color and flavor instability. Andreea is experimenting with verjus, the juice of green grapes. In North America, grapes from crop thinning are traditionally considered waste. However, in Eastern Europe and the Middle East, green grape juice is used in many culinary practices. Verjus has little sugar, high acidity, and low pH making it a perfect addition to unbalanced wines. Learn about her current experiment testing both red and white grape verjus against three other acidification methods. Plus, Andreea gives listeners tips on how to prevent that green pepper flavor caused by ladybug taint. Resources: 145: New Class of Compounds Linked to Smoke Taint in Wines (Podcast) 143: Can Barrier Sprays Protect Against Smoke Taint in Wine? (Podcast) Dr. Andreea Botezatu's LinkedIn page Dr. Andreea Botezatu ResearchGate Dr. Andreea Botezatu Google Scholar Malo-Lactic Fermentation in a New Climate Sustainable Wine Practices Texas A&M Facebook page Texas A&M Foundation Texas AgriLife Extension Enology YouTube Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year - $50 OFF with code PODCAST23 Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And my guest today is Andreea Botezatu She is Associate Professor and extension enology specialist at Texas A&M University, the Texas AgriLife Service. Thanks for being our guest today.   Andreea Botezatu  0:11  Thank you for having me.   Craig Macmillan  0:12  We're very interested in some of the work you've been doing recently around effects of warming climates on vines and on wines. You're in enologist. In particular, you've been doing work on wine quality. That Correct? And you've been doing work in Texas, obviously.   Andreea Botezatu  0:26  Yes, for the past seven years or something. Yeah.   Craig Macmillan  0:30  And would you say that temperatures during the growing season in Texas overall have been increasing?   Andreea Botezatu  0:35  I would Yes, the temperatures historically have been increasing. And furthermore, we see a lot more extreme weather events. So temperature records being broken, as well as like I said, extreme weather storms, winds hail, a lot of hail we, we've been having quite a bit of hail in Texas. So these can affect the process of grape growing.   Craig Macmillan  0:58  Absolutely. So definitely, there's been some changes, how has this been affecting one quality, what particular parameters are being most affected?   Andreea Botezatu  1:04  Right. So this is not straightforward answer for this question. Because because several things can happen when you have extreme weather events and temperatures rising. The biggest one that we see here is a changing ripening patterns. So sugar accumulation and acid degradation, they kind of change sugar tends to accumulate much faster, because of the earlier heat we tend to see earlier ripening. So earlier, harvesting sugar accumulates faster acids degrade quite a bit, the ripening is not linear anymore. So we see ripening in terms of sugar, but we don't see that in terms of tannins or aroma compounds or maturation of the seeds. So there's a bit of disconnect there. That's one thing because of the higher sugar accumulation, we tend to see higher levels of alcohols in wine, which is not necessarily a good thing. There's only so much so much alcohol that you want to have in wine that becomes overbearing and unpleasant and the wines will be unbalanced. Most importantly for us in Texas, and I'm sure for any other grape growing region that deals with high temperatures is an increase in pH because of acid degradation. We see grapes coming in with very low titratable acidity, we're talking three four grams per liter, and then pH is of four and above.   Craig Macmillan  2:31  Wow.   Andreea Botezatu  2:32  Yeah, yes, wow, indeed, very, very high pH is that we have to deal with as winemakers as I'm sure your audience knows high pH can cause a host of problems and wine quality problems from microbiological instabilities, compromising one quality that way to color, instability, aroma, and flavor, balance all of that. So that's a big thing that's happening.   Craig Macmillan  2:56  And those high sugars are also problematic just for getting your fermentations done.   Andreea Botezatu  3:00  Absolutely. You can have problems starting your fermentation, you can have problems finishing your fermentation,   Craig Macmillan  3:05  What kinds of things are winemakers doing to try to manage these factors, but and what kinds of things are you looking at to try to manage these factors?   Andreea Botezatu  3:13  Right, so my researcher at A&M, is focused on acidity and acidity management, again with a focus on pH more so than titratable acidity. So over the past six years, we've been looking at two alternative acidification methods. One is enzymatic, it employs the use of glucose oxidase that is a is an enzyme that helps transform glucose into Gluconic acid, thereby increasing the acidity of the wine and increasing the pH. So we've done some research on both reds and whites. And that research has been published in peer reviewed journal. So those are links that I can share with you and now we are working with verjus and that falls within the sustainability category as well because a little bit of background on what verjus is and how it can help. Verjus is the juice of green grapes. It is produced from unripe grapes that are pressed and the juice obtained is called verjus which comes from French, the French language jus vert, green juice. So basically it means green juice. And because it's made from unripe grapes, you can imagine there's little sugar in it, the acidity is quite quite high and the pH is quite low. Traditionally, grape growers can practice this crop thinning practice to manage their crop and crop quality. What they do is they drop some of the grapes on the vine before they ripen in order for all the resources of the vine to be directed to the grapes that are leftover. So the grapes that are getting dropped are traditionally especially in North America considered waste nothing is done with them. They are left on the vineyard floor. I have a European background right and I I grew up with these grapes being turned into virjus, we have a different name for it in Romanian, but same idea. And this juice was used quite heavily for various culinary practices in Eastern Europe and throughout the Middle East. So remembering that I thought, Well, why not try to take these grapes and make verjus out of them and you start to acidify? It is a natural product that comes from the vineyard and it gives added value to the grapes, right?   Craig Macmillan  5:29  And these grapes, are we talking just past verasion, are we talking still in the in the berry green hard pea stage?   Andreea Botezatu  5:36  So verjus traditionally is made pre veraison. There's not a set date for grape thinning or verjus production. It can vary anywhere from 30 days post bloom to 45 days post bloom and the beginning of verasion there.   Craig Macmillan  5:53  So tell me more about this. We make some verjus we collect some berries that haven't been through verasion yet, and then they're crushed, repressed or something. I'm also curious, is this done? Can this be done with both red and white varieties?   Andreea Botezatu  6:03  Again, a very good question. So last year, we had our first experiment with verjus and we made it with white from white grapes on Muscat Canelli. This year, we are making it from both white and red, we're using different varieties. And we're looking a little bit differently at it. So still, we want to see how it affects one quality and wine sensory profile. But what we're doing extra this year, so we're doing red and white. And on top of that we are comparing this method with three different acidification methods, three other acidification methods, both from a chemical and sensory perspective. So we're looking at, you know, the traditional tartaric acid addition that most wineries do, we're looking at verjus addition, we're looking at the GLX glucose oxidase that I mentioned earlier. And we're looking at ion exchange, which is becoming quite popular for pH reduction.   Craig Macmillan  6:57  Tell me more about that.   Andreea Botezatu  6:58  So ion exchange resins are widely used in water treatments, soft water, hard water, depending on what you're trying to achieve. Basically, there, there's resins that have been charged, and they can release either cations or anions. In our case, the resin that we use releases protons or hydrogen ions, and then the potassium in the wine gets reduced. And by releasing protons, increases the number of protons in solution, thereby decreasing the pH. And you basically pump your wines through this ion exchange column that holds the resin and it comes up on the other end.   Craig Macmillan  7:35  If I understand correctly, that's also removing the potassium, which is the buffer that's keeping it high. All right.   Andreea Botezatu  7:40  Some of that, yes, not all of it. Yes.   Craig Macmillan  7:43  Are you doing this at the juice stage, we're doing this just after fermentation. During aging?   Andreea Botezatu  7:48  We are doing this at the juice stage, from everything that I've heard in the industry, it is better to have it done at the juice stage, it has less impact on the final wine quality, but it's gentler, so yes, at all the treatments that we're doing, we're doing them at the juice stage and then fermentation follows sterilization and everything else.   Craig Macmillan  8:08  What kind of quantity or ratio of verjus might we need is in liquid or by weight to get these kinds of impacts that we're after?   Andreea Botezatu  8:19  Right? So it depends on what we're trying to achieve. We asked that question with our study last year. So we had two treatments last year one to see how much verjus we needed to add to drop the pH by one point. So let's say you start at 3.6, we're gonna bring it down to 3.5. How much verjus do I need to add to achieve that and the other one, the other treatment was to target pH. So again, you start at 3.6, but you want to drop it to 3.3. We did both. And it turned out in our experiment that we needed to add 2% by volume verjus to drop the pH by one pH point. And then for the target pH we needed, we added about 10 to 11% verjus to get to the target we wanted. So you know it depends on what you're starting with the pH you're starting with a depends on the pH of your verjus. And that makes a big difference. We're working with lower pH verjus this year compared to last year. So that might change things a little but this is what we got so far between two and 10%. With a pH is that we worked with.   Craig Macmillan  9:24  If I remember correctly during that latter phase before verasion when we get past like lag phase or so what's happening with the reduction in acidity is that the malic acid is getting metabolized basically as an energy source tartaric may come down a little bit during that period, if I remember right, so if I am picking things early, like pre raisin, I'm assuming there's going to be a quite a bit of malic acid in that juice.   Andreea Botezatu  9:50  That's right. Yes.   Craig Macmillan  9:52  And is that going to affect what I do from winemaking perspective?   Andreea Botezatu  9:55  Well, for whites, very little for reds. I think it's absolutely a positive thing because most winemakers will want to put their reds through malolactic fermentation. And that's problematic. Now here with a high pH is because if you have a malolactic fermentation with a high pH wine, you can run into a million different problems and have really serious quality issues. So by adding this natural malic acid from the grapes, you allow then your winemakers to run their malolactic fermentations at a safe pH and get that effect of roundness and softness and all the sensory properties that come with it.   Craig Macmillan  10:34  Are there things that growers can do in the field, we're talking about the bears up, so the things that other things that we can do in the vineyard to help ameliorate some of these are things that people experimenting with, or winemakers are interested in having vineyard folks experiment with.   Andreea Botezatu  10:48  I mean, in the vineyard, there's only so much you can do once your vineyard has been planted. Water management is very important. And it helps a lot makes a big difference. Water stress can can have quite the impact on grape quality and Vine health as well. So water management is a big thing. And then canopy management is another one, you want to make sure that your grapes are a little bit shaded, they're not completely exposed to the sun, so you avoid sunburn and heat and light exposure. These are things that some grape growers can do. Some grape growers in Europe, as far as I know, plant grass coverings to reduce the evapotranspiration, the soil level to maintain water in the soil as well some modify their canopy structure, raise the trunk. So there are a few options. But I would say water management and canopy management are the most important ones. However, there is something that can be done and is actually being done actively in various parts of the world. As temperatures change. grape growers are changing the varieties that they're planting to adapt to these higher temperatures and different weather patterns. So they're looking at varieties that are a lot more heat tolerant. And that's a big change, that's a big change. And that's going to have a big impact.   Craig Macmillan  12:07  Just to go back for a second, when we talk about irrigation management, what you're talking about is not stressing the vines overly you want them to be happy,   Andreea Botezatu  12:14  You know, vines, like a little bit of stress. So but not as much as we see with these types of temperatures here. So yes. Keep them somewhat happy.   Craig Macmillan  12:25  So there's some things that we need, we need to stay on our game, basically in the vineyard - monitor, monitor your your evapotranspiration, and also the plants status and all that kind of thing. Because I have seen vines and heat, you know, basically collapse. Yes. And, you know, it's all the chemistry in the grape just goes nuts. They're like at the last minute, you know, and you're like, Oh, we're doing great and everything goes to heck. what Oh, what about shade cloth? Are people using shade cloth?   Andreea Botezatu  12:51  Yes. So the answer is yes, you can use that. And another thing that they are using this has nothing to do with temperature but rather hail they use hail netting to protect their vines from from hail.   Craig Macmillan  13:03  Oh, interesting. Interesting. I've heard about that in Europe, and I've never seen it in the United States.   Andreea Botezatu  13:07  Yeah, well come to Texas.   Craig Macmillan  13:08  I'm gonna I do I need to come to Texas. I got a friend there who's a bit of culture tonight. He keeps saying you gotta come check it out. You gotta come check it out.   Andreea Botezatu  13:14  Well, I feel sometimes that like we are the main lab for grape growing in the world, because we've we've already done all this work because it's hot here anyways. So we started this 20, 30 years ago. Like we can teach the world a thing or two about grape growing in hot climates, really.   Craig Macmillan  13:34  And that's a really good point is that there's resources in other parts of the United States or the parts of the world that that may apply to your world. If you're in a different region as your region changes, then I've definitely learned that over time, I will look out for other sources outside of California. I'm in California, I'm on the Central Coast, California, which has traditionally been a very cool area. And we're gonna see if that continues, which then leads back to your point. So changing varietals, or varieties, I should say changing varieties, what direction are people going in? What's the what are people thinking?   Andreea Botezatu  14:09  Right, So people are looking at heat tolerant varieties. And these two, again, both come from hotter regions, southern regions, so we're looking at Spain, southern Spain, Southern Italy, Greece, some of the Georgian varieties as well. Some seem to be doing quite well. I can give you some examples of varieties that we have in Texas,   Craig Macmillan  14:30  Please.   Andreea Botezatu  14:31  We've planted a lot of Tempranillo, Mouvedre, Vermentino, Aglianico, Montepulciano, Sagrantino does fantastic here Tannat. does very well here as well. Albarino on the wine, white side, I said Vermentino we have some Russanne and Marsanneare doing okay, but southern Italian Spanish Portuguese varieties are quite the stars.   Craig Macmillan  15:00  That's interesting, and how are how are winemakers feeling about this? I mean, are they excited? Are they? Are they having a great time? I mean, Tannat was a very exciting variety about 10 years ago and have made some really nice wines in California, are people getting into it? Are they excited about it?   Andreea Botezatu  15:15  So winemakers are very excited about all of that the problem is not the winemakers, it's the consumers who are not not familiar with these varietals, they don't have name recognition, so convincing the consumers to try them and buy them and come back for them that that is the main problem that we are having now. But I think we're making a lot of progress. And actually, some of my research is focused on that as well. So name recognition and pronunciation and comfort in purchasing or choosing a wine that's hard to pronounce and submitted an article for publication, or looking at that just today.   Craig Macmillan  15:49  Just today, timely as today's headlines. Well, I'll be looking for that I'll be looking forward to that yet to people, you know, people will have to be kind of familiar with it, you know, they have to kind of recognize it over time, I think that can can definitely happen. I mean, I was thinking about SSangiovese  in the United States, I'm thinking about Syrah, even in the United States, that was one that wasn't that labeled that much 30 years ago. And now we've got a whole fan base nationwide for that variety. And so maybe that same kind of thing will happen. And I hope so finding the plant for the place is huge, you know, and so if things are changing, we may want to think about finding different plants for that place.   Andreea Botezatu  16:25  I mean, look at Bordeaux, right? They Bordeaux, in France, they were approved to use six new varieties, which is extraordinary considering how long they only stuck with a traditional Bordeaux varieties. So now they are allowed to grow six new varieties, four reds and two white. So that's that's quite something. And that's not the only place where that is happening.   Craig Macmillan  16:47  Yeah, that's, that's very interesting. It will also be interesting to see if we have breeding plant breeding programs along these lines as well. That's an even harder road to hoe, because there's no history with it with a plant like that. But it's an interesting idea. I need to find a grower I need to find a plant breeder to talk to. So changing gears a little bit. There's something else that you've been working on that I'm really fascinated by. And that is Ladybug taint. And we are talking about the ladybug, we're talking about high sparrow.   Andreea Botezatu  17:14  Yeah, we're actually talking about ladybugs and this has been the subject of my PhD research and my postdoc work. So I've spent six, seven years looking at ladybugs and how they can affect wine quality. So for a little bit of background I have to start and be with some science. There is a group of compounds called methoxypyrazines that are naturally occurring in the world naturally occurring in plants. Many vegetables contain them bell peppers, for example, will have high levels of methoxypyrazines Peanuts, peas, green beans, some fruits contain them as well and grapes within a category of fruits, some grape varieties will naturally produce methoxypyrazines. These compounds smell like bell pepper in green beans like the vegetables that couldn't contain them. So at low quantities, low concentrations in grapes. These compounds methoxypyrazines can contribute to the paucity of the wine to complexity of the aroma profile and flavor profile of the wines. If however, these quantities increase, the concentrations increased, they can become overpowering and dominate the profile of the wine and you don't want your wine to smell like bell peppers and nothing else. Really, that's no fun. Another source of methoxypyrazines in the world is insects, in particular, lady beetles, ladybugs, and within the ladybugs category there are some species that are more apt at producing them but also infesting Vineyards, one of these species is called Harmonia axyridis, or the multicolored Asian lady beetle also known as MALB. Now this is a species that has been introduced into North America from Asia as a method of bio control against aphids in the 1960s mistaken and in time, it has established populations here and it has begun to spread so as the bio control method is very successful, it does what it's supposed to do but once the aphids are gone and the soybeans are picked harvested, then it looks for other sources of food and it can migrate into vineyards so these are the beetles will fly into vineyards they don't damage the grapes they don't bite into they don't want the grapes but they do feed on grapes that happen already open or cut for the sugar is you know is exposed in any way the flesh is exposed in anyways. And what happens is that if you pick the grapes with these lady beetles in them and you bring them into the winery with lady beetles in the menu, process them with lady beetles in these way they will also secrete something that's called hemolymph. It's basically their blood and this hemolymph will contain again Methoxypyrazines at quite high concentrations, these Methoxypyrazines get into wine, they tend to wine. So the wine will smell like bell pepper and green beans and potatoes and peanuts. And what's also interesting is that the ratio of these Methoxypyrazines is different in the hemolymph of lady beetles, as opposed to the ones naturally occurring in grapes. So there's one particular Methoxypyrazines , that's dominant in grapes, that's isobutyl Methoxypyrazines  IBMP, whereas in ladybugs, it's the isopropyl Methoxypyrazines , and that's dominating. And that can be also a method of diagnostic, you know, if you're looking at a wine that smells like that, and you're not sure, where did they come from, if IBMP is the dominant one, most likely there was a lady beetle infestation there, if IPMP is the highest one, and it's just the grape and weather conditions or whatnot.   Craig Macmillan  20:51  Arectheir control measures, cultural things are their chemical things in the vineyard. And then the subsequent then moving to the next step is what what can wineries do when the grapes come in? Can they inspect the fruit?   Andreea Botezatu  21:05  Absolutely. So in the vineyard, there are some sprays that can be applied to get rid of the lady beetles. However, you have to be careful as a grape grower with pre harvest interval there. SO2 has been tested as a spray in the vineyard against a lady beetles as well and used to be very effective, which you know, it's very helpful because it's SO2 we sprayed and it was already added anyway. So that helps to have some natural products natural essential oils that have been tested, they were shown to be quite effective at repelling lady beetles. And then there's the same yo chemical, the push pull traps. So you want to have compounds that repel the lady beetles in the middle of your vineyard, and then compounds that attract the lady beetles outside of your vineyard. So it's a push pull system. That's what can be done in the vineyard. And then once grapes are harvested on the winery side, we need to make sure if we are aware that there was a lady beetle presence in the vineyard, we want to make sure we sort our grapes, very, very careful. I mean, it doesn't take much to taint the wine one lady beetle per kilogram of grapes is more than enough. So you got to be very careful when sorting to make sure we get rid of all lady beetles. And also what's important to remember is that even dead lady beetles can taint the wine. So even if you spray them kill them, if they're still coming in, they still have the potential to taint the wine. And that's one thing that's the first step that you can do as a winemaker, if still after that you have an issue with Ladybug tainting your wine, there are some things you can do. They're not extremely effective. So juice clarification has been shown to help a lot. Thermo vinification has been shown to help actually one very good method at reducing pyrazine levels in wine is Flash détente. That is very, very successful. And we have that here in Texas. And we have some wineries that use Flash détente are not necessarily for methoxy partisans for other purposes as well. But very successful at doing that. Some refinding treatments more or less successful. In my research, I looked at my plastic polymers and silicone and they worked, but you need to find a form of application to apply them industrial, you know, commercially. So right now we're not there yet.   Craig Macmillan  23:20  And these techniques were wondering would apply to both red and white wines.   Andreea Botezatu  23:24  Well, fining is more difficult with reds because of the loss of color. So it's easier with whites, but Flash détente on the other hand is better with reds than with whites. So thermo identification Flash détente would be better suited for it.   Craig Macmillan  23:38  In your experience. Do you think you're seeing an increase in Ladybug infestation? And is that possibly tied to the changes in climate?   Andreea Botezatu  23:46  Well, yes, we see a change in patterns. I don't know if necessarily an increase they seem to be moving from certain places and arriving in other places. So places that didn't used to have ladybugs have them now and then they move out certain areas. So yeah, there's a shift so people need to know about them. grape growers need to be aware of this problem and monitor their vineyards for ladybugs, you know, you don't think about it. They're cute little things and people seem to like them, oh, they're just ladybugs, but they can be quite quite detrimental, especially in particular species, which is quite easy to identify it has that M on the pronoun. So very easy to spot and to be aware of. So yes, grape growers need to keep an eye out for lady beetles in places where maybe they never used to have them before. Just something to be aware of.   Craig Macmillan  24:39  If we're talking about one particular species, is this an issue with other species in the order of Coleoptera?   Andreea Botezatu  24:47  To a much lesser extent, this one is worst one Coccinella septempunctata the seven beetle can summon spot beetle can also taint wines but we just don't see them in vineyards as much they're not as much of an issue as Harmonia.   Craig Macmillan  25:01  Interesting, we're getting close to our time here on both topics. Let's start with climate winemaking. And then let's talk about lady beetle. What is one thing that you would tell growers or winemakers regarding that topic and let's start with, with the warm wine.   Andreea Botezatu  25:17  Growers, I would advise them to choose their varieties carefully. When they initiate a vineyard when they start on the plan of vineyard and be very careful about their water treatment. To winemakers, I would say focus on pH rather than sugars focus on acidity. And also for those winemakers who look at malolactic fermentation in red as a given, I would urge them to reconsider. I personally don't see a reason why malolactic fermentation has to happen, especially if you have issues with acidity, it doesn't always benefit the wines. So and there are there are options out there to inhibit malolactic fermentation if you choose to do so there are several compounds that can help with that and help stabilize the wines from from that perspective. So I really, really encourage winemakers so at least think about that, start considering that as an option. Maybe start experimenting, you know, small amounts not necessarily go full on on not running malolactics, but start slow and see how it goes and see how that affects or changes the wine quality and wine stability.   Craig Macmillan  26:23  What about the lady beetle? What's the one thing you would tell both growers and winemakers about the lady bettle.   Andreea Botezatu  26:28  Do your best that so that it doesn't get into winery it's much easier to prevent than to fix the wines. So be very, very careful in the vineyard. Watch out for ladybugs and take them seriously if you see them.   Craig Macmillan  26:43  Action, early, early action, I think it was under chilled shift the closer to the crusher and the farther from the bottle you can fix a problem the more success you'll be. Well it looks like no farther from the crusher ahead of time. And closer to the crusher, after the crusher might be the solution. Where can people find out more about you?   Andreea Botezatu  27:04  Oh, I can share links to my Texas A&M page, my YouTube page. I have a YouTube channel where I post I have several different playlists where I post different videos related to enology wine quality, I can share with you the links to my peer reviewed papers on ladybug taint and pH management so they can find them on your website.   Craig Macmillan  27:27  That would be great. Yeah, but at least things will be on the show page. As always. Folks, I want to thank you for being on on the podcast. Our guest today was Andrea Botezatu. She's Associate Professor and extension technology specialist with Texas a&m University, Texas AgriLife service. This has been very enlightening. I think a lot of us are thinking about this, especially places that have been growing Pinot Noir and Chardonnay for a long time. A lot of people are thinking about this.   Andreea Botezatu  27:52  Well, you're welcome. And it was a pleasure being here. I just want to finish if I may with an observation that I had winemakers and grape growers from California contacting me about verjus research so they're very excited about that. I'm glad that we are getting to talk about this and maybe more people will hear about this and start thinking about about these options.   Craig Macmillan  28:15  Absolutely. Absolutely.   Transcribed by https://otter.ai Nearly Perfect Transcription by https://otter.ai

An idyllic lifestyle change for Kim and Graham Gilkison from Taranaki to the Far North saw them also purchase a languishing vineyard. Five years later, they're producing award winning wines.

Brazil's wine industry has gone through many changes since the 1990s, and is still finding its feet. The focus on quality wine began with sparkling wine, with investment from French producers, and has continued with a focus on grape varieties such as Tannat. The climate changes drastically from region to region, and grape-growing can be difficult. My interview with winemaker Flavio Pizzato explores why Brazil is quite different from other South American wine countries.

durée : 00:07:03 - La Chronique vin de Jérôme Gagnez - par : Jérôme Gagnez - Alain Brumont, le héraut de la renaissance du tannat

Maria Valetta, wine educator and certified sommelier, and Robert Tas join forces for a fun review of the wine list at Bar Zazu where they offer wines from around the globe with a special focus on Spain. If you wonder just what to pair with the charred spanish octopus with chorizo, gremolata, almond, romesco or the seafood paella, Maria has the wine for you. In addition to wines that make your meal just too delicious for mere words, Maria offers a little wine education on lesser-known varietals such as the Tintilla, the Callet, and the Tannat.  Wines reviewed include: 2018 Samuel Tinon “Birtok”, Tokaj, Hungary  2017 Anima Negra “An” 2017, Mallorca 2016 Garzon Single Vineyard Tannat, Uruguay  For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

I'm Lawrence Francis, Host of Interpreting Wine, welcoming you to the Uruguay Producer Special Series. Across these 2 episodes recorded in Dec 2022 and Feb 2023 we'll be exploring the modern Uruguay Producer scene in the company of 2 producers. The most up-to-date producer-led exploration of Uruguay wines available anywhere in podcast format. Subscribe to be alerted when new series episodes go live. We close out the series today in the company of Francisco Carrau of Bodega Cerro Chapeu. Francisco is a legend of Uruguayan winemaking. Being the ninth generation of a family of viticulturist and winemakers. A dynasty that started in 1752 in Catalunya, Spain. (00:00:08) Episode intro (00:01:30) High level overview of the family's origins (00:08:03) First critical successes of Uruguayan wine in the UK market (00:11:54) Development of their project in Uruguay and early challenges (00:19:10) The process of Tannat finding its home in Uruguay (00:25:11) Wines tasted: (00:26:00) 1752 Gran Tradición Petit Manseng-Viognier 2019 (https://www.milestonewines.co.uk/shop/cerro-chapeu-1752-gran-tradicion-petit-manseng-viognier-2019-melilla-montevideo-uruguay/) (00:36:24) Castel Pujol, Folklore, Tinto, 2022 (https://www.milestonewines.co.uk/shop/castel-pujol-folklore-tinto-2022-rivera-uruguay/) (00:44:40) Changes in sustainability (00:47:00) Travel and communication plans for 2023 and beyond   If you know someone who would enjoy this episode please share the direct link: www.interpretingwine.com/540 If you really enjoyed it please leave the episode an iTunes review on the same link. Thanks!

A Serra do Sudeste vem despontando de forma vertiginosa e despertando interesse de muitos viticultores por terras ainda inexploradas naquela região. Região de clima marítimo moderado com dias quentes e noites frescas, precipitação anual de 1380 mm, solo granítico, levemente ácido e com boa drenagem. Com plantios da Cabernet Sauvignon, Cabernet Franc, Teroldego, Marselan, Gamay, Merlot, Tempranillo, Tannat, Touriga Nacional, Alicante Bouschet e Ancelotta, além das brancas, Sauvignon Blanc, Grewurztraminer, Malvasia de Cândia, Riesling e Pinot Grigio, toda essa produção, antigamente, era enviada para Serra Gaúcha de onde eram produzidos os vinhos. Contudo, essa realidade vem mudando com pequenas vinícolas que estão surgindo na região com projetos sensacionais. #vinho #vino #vin #wine #wein #ワイン #酒 #instawine

Bodegas Bouza Pan de Azucar Tannat In this episode, Rob and Scott review a premium wine from Uruguay namely the Bodegas Bouza Pan de Azucar Tannat.  So come join us, on The Wine Vault.

¿Cómo están los ma...? No es broma. Por aquí os dejamos más de una hora filoxérica en la que descubrirás a un tal Pascual, un vasco-francés que acabo siendo el héroe del Tannat en Uruguay. Si lo hubiera sabido hasta Pascual hubiera exigido un poquito más de datos y analíticas a toda esa peña que se esta forrando con contenido cutre y siendo poco claro con sus resultados. No lo permitáis, palabra de #wineshit. Hoy la ciencia es económica y trae un algoritmo, función, o como lo queráis llamar, que ¡rediós! ojalá tener una para cada territorio. Nos tomamos un vino que ha vendimiado y elaborado las manitas de los niños y niñas del colegio público Príncipe de Viana en Olite. Nos lo presenta Eneko Fernández, profesor de ciencias del colegio y al que le debemos el proyecto de innovación educativa Olite Di-Vino. Ojalá más gente haciendo cosas tan interesantes, completas y bien pensadas, eso sí sumaría para un sector mejor. Y ya vamos a acabar que para alargazón el que tenéis que escuchar. Se os quiere filoxeres.

Tonight the Whiskey Bros become the Wine Bros. Featuring special guests Mark and Becky of Marker Cellars. Wine, Horses, Veterans, Emotions, Survival tactics and the toll of making wines delivered to your table. Also capturing lightning in bottle.

In today's episode, Shelley and Phil dodge corks on the loose to taste through three wines, while sifting through Part 4 of our Wine Clubs series. We open with a Chardonnay from the Wine Text club, navigate through a Malbec from Elsom Cellars and finish with a Tannat. #HappyFriday! #ItsWineTime! #CheersingWines this episode:2019 Myka Cellars Chardonnay ($28 at Wine Library; bought for $14.77)

Invitados: Estela Frutos (enóloga), Martin Viggiano (enólogo y el Ing. Agrónomo Eduardo Félix (Coordinador vitivinícola de INAVI)

Para você poder comemorar o Dia do Tannat, no dia 14 de abril, Christian Burgos e Eduardo Milan apresentam as curiosidades e qualidades do Tannat, uma grande uva amplamente utilizada no Uruguai, e que oferece excelentes vinhos. Um brinde!

El dúo Gabriela García-Ruben Braggio en vivo en Un Plan Perfecto.

Are you getting tired of the same old same old when it comes to wine? Do you need to spice your wine life up a bit? Are you stuck in a Cabernet rut and ready to bust out?!? Then this is the episode for you! In this episode, we discover a wine called Tannat, also known as Madiran in France, which is a great option for red wine lovers. Tannat is a bold, flavorful, and delicious red wine that is growing in popularity, and it is the most widely planted red wine grape in Uruguay. Wait, what's that you say, you didn't know they made wine in Uruguay?!? Well, there's another great reason to listen to this episode - so you can learn a little bit about the Uruguayan wine industry. If you are a red wine fan and are looking for something new to explore, this could be the wine for you! Wines reviewed in this episode: 2020 Bodega Garzón Uruguay Reserva Tannat, 2019 Familia Traversa Tannat, and 2018 Marichal Uruguay Reserve Tannat.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

How does telling your dinner party guests a few details about the wine you're serving dramatically change their perception of its taste? Should you add wines from Uruguay to your must-taste list? What's the difference between flavour and taste? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author and journalist Nell McShane Wulfhart. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Nell McShane Wulfhart's terrific book, Off Menu. To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win the book. I'll select the winners randomly from those who participate. Good luck!   Highlights Which shocking discoveries did Nell make while researching The Great Stewardess Rebellion? What do you need to know about wines from Uruguay? How can our other senses impact our perception of the taste of food and beverages? What's the difference between taste and flavour? How does sound affect our perception of what we're tasting? What do we know about how supertasters experience taste and flavour differently from others? Why should you use the retronasal smell? What simple trick can you use to amplify your experience of dark chocolate? What impact does our knowledge of a specific wine have on the tasting experience? What simple strategy can we use to improve our dinner party guests' experience? How do extrasensory cues impact flavour and enjoyment? Why should you add a squeeze of limes or lemons to your food? Why do ice cream companies add certain scents to their packaging? What effect does loud music or noise have on your sense of taste? Should you serve your best wine first or last at a dinner party?   Key Takeaways I love Nell's advice to share a few details about a wine with your dinner party guests as it will dramatically change their perception of its taste. I'm more keen now to taste more wines from Uruguay, especially Tannat. I found Nell's explanation of the difference between flavour and taste fascinating.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Nell McShane Wulfhart Nell McShane Wulfhart is a decision coach and author. She has written for The New York Times, The Wall St. Journal, The Guardian, and many other outlets. Her most recent book, The Great Stewardess Rebellion - about how flight attendants in the 1960s and 70s staged a revolution for working women everywhere. The Wall Street Journal described it as exhilarating and wrote that “Wulfhart is a vivid storyteller who writes with energy and style.” Nell's audiobook, Off Menu, is about the secret science of food, drinks, and the dining experience.     To learn more, visit https://www.nataliemaclean.com/217.

They really nailed it with Shrek. That movie is still funny. And there are so many good performances in it. We can see why it spun off like thirty sequels and whatnot. We've never seen any of those, but the original is the way to go. We pair Shrek with Folklore Tinto from Castel Pujol. It is delicious. It's an absolute would-buy-again. It's a blend of Tannat and Petit Manseng grapes which lead to a bold but light and fruity red. Metacritic Score: 84/100Movie Sync Notes: We rented "Shrek" from Amazon Prime Video. We start "Shrek" 8:46 into the pod, and push play on part two 57:48 into the pod.

O episódio n. 143 do nosso PODCAST traz um bate-papo com a Claudia Salbanelli da Casa Tannat sobre o seu projeto em Artigas / Uruguay.

My guests for this episode are the father and son team Doug and Andrew Becker of Montpelier Vineyards in Montpelier, Vermont. Montpelier Vineyards is currently the only certified organic winery north of the Mason-Dixon line that I'm aware of, though there may be more in the process and soon to be certified. As a quick clarification, a certified organic winery must have two certifications: one for the vineyard and one for the winery. There are other certified vineyards in New England, but only Montpelier Vineyards has both vineyard and winery certifications. Doug and Andrew tell us their story, and we get technical about some of the challenges of Vermont viticulture, as well as how to deal with VA and reduction in the winery.  Doug and Andrew may introduce you to some new terminology, because in addition to grape wines they make pyments, cysers, and melomels and discuss the practice of bletting apples. We also discuss the particular hybrid grapes that they're growing, and their pros and cons. They are one of the few growers of a new hybrid grape named Petite Pearl, bred by Tom Plocher, that shows a lot of promise, and in fact they sent me a bottle of their Montpelier Vineyards 2021 wild fermented Petite Pearl that we discuss in the interview, and since this was recorded a few weeks ago I've had a chance to try it. The color is the first remarkable aspect of the wine. Inky, opaque purple, tinged magenta at the rim. Extremely dark. After swirling in the glass the legs ooze down almost as dark as the wine itself. It smelled initially of blue fruit, snowy mountain air, grape jelly, and a bit of cocoa powder. It is extremely fresh, still young, while also rich and full bodied. It achieves that deft feat of having significant weight, even gravitas, without an ounce of heaviness. Only 12 and a half percent alcohol. The closest association I can make to something you might have drunk is along the lines of the black wines of Cahors, or something like a varietal Tannat or Teroldego. After a couple days open in the refrigerator it developed more chocolately notes and creamier texture, so while this was a delight to drink now, I think it will age very well and improve for quite a while. I have never done a tasting note like this before, so I hope that speaks for itself. I loved drinking this wine, and I think it shows that the future of wine made from hybrid grapes is extremely bright (and that's not a climate change joke).  So get some if you can. So let's take a trip to Vermont, where it seems like wine – in a beautiful diversity of innumerable flavors and forms – is really blowing up. https://www.montpeliervineyards.com/ Sponsor: https://www.centralaswine.com/

In this episode we're going to visit a small country in South America. I'm on my way from Buenos Aires in Argentina with a small group of nomad friends that I've gotten to know from the Nomad Cruise. We're going to be spending a few days in Montevideo and then the others are going back to Buenos Aires, but I'm staying a few days longer because I have an interesting appointment in the countryside. Something I'm also going to share with you here on the podcast.   FACTS ABOUT URUGUAY HOW BIG AND HOW MANY PEOPLE? Around 3.5 million people live in Uruguay. With 181,000 km2 (69,000 square miles) Uruguay is the second-smallest country, and the smallest Spanish speaking country in South America. Montevideo is the capital andwith 1.7 million people, the country's largest city.  WHERE IS IT? It shares borders with Argentina to the west and southwest and Brazil to the north and northeast. And then it's bordering the Atlantic Ocean to the southeast and the river we're crossing, Río de la Plata to the south. A MAINLY FLAT COUNTRY Much of the country consists of gently rolling land only a few hundred feet above sea level. Uruguay's highest point is Mount Cathedral at 514 meters (1,685 feet). RELIGION The majority of the population 58% of Uruguayans define themselves as Christian (47% Roman Catholic, 11% Protestant), and approximately 40% of the population says they have no religion. In the capital of Montevideo there's also a small community of Jews. Church and state are officially separated more than a hundred years, since 1916. Religious discrimination is punishable by law, and the government generally respects people's religious freedom. DEMOCRATIC AND TOLERANT Uruguay is a democracy and ranks high on global measures of personal rights, tolerance, and inclusion issues, including its acceptance of the LGBTQ community. Actually, being gay was legalized all the way backin 1934. The country has legalized cannabis, same-sex marriage, and abortion. EAT MORE BEEF THAN ANYONE We know that Argentineans love their beef, but Uruguay consume the most beef per person in the whole world. URUGUAY HAS THE LONGEST NATIONAL ANTHEM IN THE WORLD When Uruguay achieved their independence in 1828, they needed a national anthem. The poet Francisco Esteban Acuña de Figueroa offered to write one. The anthem originally had 11 verses but since many of them were rather rude about their previous colonizers Spain, Portugal and Brazil, only the chorus and first verse are now sung. But even so, it's almost five minutes long, making it the longest national anthem music in the world.  URUGUAY HOSTED THE 1ST WORLD CUP EVER Like many South American countries, football (what you call soccer in the USA) is the most popular sport in Uruguay. The first-ever World Cup tournament was hosted in Uruguay in 1930. This actually came about after football was dropped from the Olympics program – after Uruguay had won gold medals back-to-back in Paris in 1924 and Amsterdam in 1928. And they also won the first World Cup and won again in 1950 – which was especially a big deal as that time they beat the favorites Brazil in Brazil. URUGUAY'S ELECTRICITY COMES FROM RENEWABLE SOURCES One of the most amazing things about Uruguay is how eco-friendly it is, particularly when it comes to energy production. In 2020 it was estimated that between 98-100% of Uruguay's electricity was generated through renewable sources – wind and water (hydropower) and a bit of solar and biomass energy. What's even more impressive is that it took less than 10 years for Uruguay to get to this point, and costs are lower. I hope more countries in the world can take pointers from Uruguay. THE FLAG Their national flag consisting of five white and four blue horizontal stripes and in the upper left corner on white background there is a sun with a face – “The Sun of May.” The Sun is a national emblem for Uruguay – andalso the national emblem of Argentina, and they also have it in their flag. This sun symbolizes a god that was worshipped by the Inca Empire – the Incan sun god Inti.     FREE WALKING TOUR OF THE OLD MONTEVIDEO We joined a ”Free Walking Tour” through “Ciudad Vieja”. On our 2.30 hours walk through the Old City of the capital Montevideo, our tour guide Rodrigo shared a lot about Montevideo´s culture, society, and history. The original fortifications are gone here in Ciudad Vieja, but there are churches and mansions dating back to the 18th century surrounded by narrow cobbled streets. After having been neglected for decades, dozens of buildings have been restored and now they house smart cafes, hotels, hostels, restaurants, and boutiques. Other buildings are still crying out for some tender loving care. We start the tour at Plaza Independencia, where there's also a big palace: Palacio Salvo. Rising 105 metres, it's the most eye-catching sight on Montevideo's largest square, and when it was unveiled in 1928, this “skyscraper” was the tallest building in South America. And you can actually rent an apartment. Wouldn't that be cool? At the plaza's core, there is a statue of Uruguayan independence hero, Jose Artigas. He is considered a national hero in Uruguay, sometimes referred to as "the father of Uruguayan nationhood". His mausoleum below street level. A LOOK IN THE HISTORY BOOK As Rodrigo is talking about history here at the Independence Square, let's have a look in the history book… Uruguay had long been inhabited by indigenous people who would hunt, gather, and fish. Europeans discovered the country in 1516, and it was settled by the Portuguese in 1680. But in 1726, the Spanish took control and founded Montevideo and only a few indigenous people remained. The Uruguayans fought to resist complete takeover from Argentina and Brazil – and in 1828, a treaty proclaimed Uruguay as a separate state and buffer between the two countries. Two years later in 1830 they got their first constitution. They had a civil war from the mid-1800s to until stability was finally achieved in 1905 when one of the sides (the Colorado's) were elected to power. Uruguay suffered the effects of the Great Depression but had an economic boom during World War II and the Korean War. They were able to sell wool, meat, and other animal products to European countries and the U.S. But the end of the wars brought a slump for the Uruguayan economy and political instability that lasted into the late 1900s. New leadership would eventually bring about economic growth and more job opportunities that continue through present day. URUGUAY: THE NEXT BIG THING? East of Plaza Independencia, you'll find the busy Avenida 18 de Julio shopping strip. And that's where we're going for lunch and a cool beer after the tour with Rodrigo. Montevideo is not something that is high on many people's bucket list. But things are changing – and I can see why. The city is emerging as one of the continent's coolest capitals, famous for its architecture, old quarters and thriving cultural scene. It's only a short 45-minute flight from Buenos Aires, the capital of Argentina. But you should consider doing like we did – riding the ferry across the Rio de la Plata. Most of Montevideo's residents are descendants of Spanish and Italian immigrants, giving the city a strong European feel.  If you get there and have time for it, you should also take a walk on La Rambla, Montevideo's 22-kilometre waterfront esplanade. We were only there for a few minutes because we went to prison. THE WEATHER In Uruguay, the climate is subtropical, with mild winters (from June to August) and hot summers (from December to March). It's also quite rainy throughout the year. In most of the country, the average temperatures are similar to those of the coasts of the Mediterranean Sea in Europe. But here, even the summer is rainy, but don't worry, this doesn't reduce the sunshine hours much as it mostly happens because of thunderstorms. The best time of year to visit Montevideo (if you like warm weather) is from early November to early April. MODERN ART IN AN OLD PRISON The Museum is called “Espacio De Arte Contemporaneo” – in English “Contemporary Art Space”. It's in a part of what was the Miguelete prison building from 1889 to 1986. There's a ton of history in this building. It was modeled after an English prison in Pentonville, England built in 1840. The building itself is absolutely also worth the visit. It's an easy walk from the old town of Montevideo – Ciudad Vieja. You find exhibition of all expressions of modern art – some of it so modern, I had a hard time to understand. I enjoy abstract art – I don't have to see what it is. But some it was on another level and in my opinion just plain weird. And it might seem like I'm contradicting myself but the weird one of the reasons why I like going to see exhibitions like this. To push myself to see something new even though I don't really understand what I see. It makes me think. I HEARD IT THROUGH THE GRAPE WINE Argentina has Malbec. Uruguay has Tannat. It's dry, bold red wine, made from grapes brought to Uruguay by a Basque in the late 19th century and the Tannat wine accounts for a third of the country's wine exports. You find it in many wineries in Uruguay and also here at Pizzorno where I'm meeting Lucio – a young winemaker in his mid-20's. Three years before my visit to the winery Lucio got a call from Francisco – the fourth generation in the family-owned winery. My name is Palle Bo, and I gotta keep moving. See you.     CORRECTION Before we wrap up this episode, I'd like to say something about the episode I did from the Maasai Village in Kenya. Because I might have said something wrong in that episode. I received an email from, Esther Ngunjiri: “Hi, I've read your story on the maasai and I can say you got most of it right but not all maasai are as primitive as you put it. Most maasai bury their dead in graves and have permanent residences, though the young men move their cattle from place to place for pasture. Another thing you got all wrong is the 40-something lifespan. That's a pure lie. I live in Kenya and I can assure you they live up to old age, rarely do you find maasai's in hospitals cos they make their own medicine from herbs, honey and sometimes raw animal blood. They live up to old age of 80 or even more. So, what the young guy told you was very true, the kind of concoctions they make boosts their immunity so much that they rarely fall sick. There were times, not sure if they still do, they used to pierce a bull neck drain a bit of blood mix it with milk and drink it raw. Esther.” Thank you, Esther to set me straight. I always try to do my research as good as I can, but sometimes I'm wrong. In my research, I googled “Life expectancy Maasai” and found several different blogs and websites saying more or less the same. That the average male lives to the age of 42, whilst the women live until the age of just 44. After I got your email, I looked more into it, and I still haven't been able to find anywhere where it says, “80 or even more”. I'd like to know where you have those numbers, but you seem like you know something I don't know. Anyway, I apologize if I said something wrong. And for all of you listening… please remember that I'm not a journalist or a “truth witness” on anything. I do my best but I'm not always right.

In this episode we're going to visit a small country in South America. I'm on my way from Buenos Aires in Argentina with a small group of nomad friends that I've gotten to know from the Nomad Cruise. We're going to be spending a few days in Montevideo and then the others are going back to Buenos Aires, but I'm staying a few days longer because I have an interesting appointment in the countryside. Something I'm also going to share with you here on the podcast.   FACTS ABOUT URUGUAY HOW BIG AND HOW MANY PEOPLE? Around 3.5 million people live in Uruguay. With 181,000 km2 (69,000 square miles) Uruguay is the second-smallest country, and the smallest Spanish speaking country in South America. Montevideo is the capital andwith 1.7 million people, the country's largest city.  WHERE IS IT? It shares borders with Argentina to the west and southwest and Brazil to the north and northeast. And then it's bordering the Atlantic Ocean to the southeast and the river we're crossing, Río de la Plata to the south. A MAINLY FLAT COUNTRY Much of the country consists of gently rolling land only a few hundred feet above sea level. Uruguay's highest point is Mount Cathedral at 514 meters (1,685 feet). RELIGION The majority of the population 58% of Uruguayans define themselves as Christian (47% Roman Catholic, 11% Protestant), and approximately 40% of the population says they have no religion. In the capital of Montevideo there's also a small community of Jews. Church and state are officially separated more than a hundred years, since 1916. Religious discrimination is punishable by law, and the government generally respects people's religious freedom. DEMOCRATIC AND TOLERANT Uruguay is a democracy and ranks high on global measures of personal rights, tolerance, and inclusion issues, including its acceptance of the LGBTQ community. Actually, being gay was legalized all the way backin 1934. The country has legalized cannabis, same-sex marriage, and abortion. EAT MORE BEEF THAN ANYONE We know that Argentineans love their beef, but Uruguay consume the most beef per person in the whole world. URUGUAY HAS THE LONGEST NATIONAL ANTHEM IN THE WORLD When Uruguay achieved their independence in 1828, they needed a national anthem. The poet Francisco Esteban Acuña de Figueroa offered to write one. The anthem originally had 11 verses but since many of them were rather rude about their previous colonizers Spain, Portugal and Brazil, only the chorus and first verse are now sung. But even so, it's almost five minutes long, making it the longest national anthem music in the world.  URUGUAY HOSTED THE 1ST WORLD CUP EVER Like many South American countries, football (what you call soccer in the USA) is the most popular sport in Uruguay. The first-ever World Cup tournament was hosted in Uruguay in 1930. This actually came about after football was dropped from the Olympics program – after Uruguay had won gold medals back-to-back in Paris in 1924 and Amsterdam in 1928. And they also won the first World Cup and won again in 1950 – which was especially a big deal as that time they beat the favorites Brazil in Brazil. URUGUAY'S ELECTRICITY COMES FROM RENEWABLE SOURCES One of the most amazing things about Uruguay is how eco-friendly it is, particularly when it comes to energy production. In 2020 it was estimated that between 98-100% of Uruguay's electricity was generated through renewable sources – wind and water (hydropower) and a bit of solar and biomass energy. What's even more impressive is that it took less than 10 years for Uruguay to get to this point, and costs are lower. I hope more countries in the world can take pointers from Uruguay. THE FLAG Their national flag consisting of five white and four blue horizontal stripes and in the upper left corner on white background there is a sun with a face – “The Sun of May.” The Sun is a national emblem for Uruguay – andalso the national emblem of Argentina, and they also have it in their flag. This sun symbolizes a god that was worshipped by the Inca Empire – the Incan sun god Inti.     FREE WALKING TOUR OF THE OLD MONTEVIDEO We joined a ”Free Walking Tour” through “Ciudad Vieja”. On our 2.30 hours walk through the Old City of the capital Montevideo, our tour guide Rodrigo shared a lot about Montevideo´s culture, society, and history. The original fortifications are gone here in Ciudad Vieja, but there are churches and mansions dating back to the 18th century surrounded by narrow cobbled streets. After having been neglected for decades, dozens of buildings have been restored and now they house smart cafes, hotels, hostels, restaurants, and boutiques. Other buildings are still crying out for some tender loving care. We start the tour at Plaza Independencia, where there's also a big palace: Palacio Salvo. Rising 105 metres, it's the most eye-catching sight on Montevideo's largest square, and when it was unveiled in 1928, this “skyscraper” was the tallest building in South America. And you can actually rent an apartment. Wouldn't that be cool? At the plaza's core, there is a statue of Uruguayan independence hero, Jose Artigas. He is considered a national hero in Uruguay, sometimes referred to as "the father of Uruguayan nationhood". His mausoleum below street level. A LOOK IN THE HISTORY BOOK As Rodrigo is talking about history here at the Independence Square, let's have a look in the history book… Uruguay had long been inhabited by indigenous people who would hunt, gather, and fish. Europeans discovered the country in 1516, and it was settled by the Portuguese in 1680. But in 1726, the Spanish took control and founded Montevideo and only a few indigenous people remained. The Uruguayans fought to resist complete takeover from Argentina and Brazil – and in 1828, a treaty proclaimed Uruguay as a separate state and buffer between the two countries. Two years later in 1830 they got their first constitution. They had a civil war from the mid-1800s to until stability was finally achieved in 1905 when one of the sides (the Colorado's) were elected to power. Uruguay suffered the effects of the Great Depression but had an economic boom during World War II and the Korean War. They were able to sell wool, meat, and other animal products to European countries and the U.S. But the end of the wars brought a slump for the Uruguayan economy and political instability that lasted into the late 1900s. New leadership would eventually bring about economic growth and more job opportunities that continue through present day. URUGUAY: THE NEXT BIG THING? East of Plaza Independencia, you'll find the busy Avenida 18 de Julio shopping strip. And that's where we're going for lunch and a cool beer after the tour with Rodrigo. Montevideo is not something that is high on many people's bucket list. But things are changing – and I can see why. The city is emerging as one of the continent's coolest capitals, famous for its architecture, old quarters and thriving cultural scene. It's only a short 45-minute flight from Buenos Aires, the capital of Argentina. But you should consider doing like we did – riding the ferry across the Rio de la Plata. Most of Montevideo's residents are descendants of Spanish and Italian immigrants, giving the city a strong European feel.  If you get there and have time for it, you should also take a walk on La Rambla, Montevideo's 22-kilometre waterfront esplanade. We were only there for a few minutes because we went to prison. THE WEATHER In Uruguay, the climate is subtropical, with mild winters (from June to August) and hot summers (from December to March). It's also quite rainy throughout the year. In most of the country, the average temperatures are similar to those of the coasts of the Mediterranean Sea in Europe. But here, even the summer is rainy, but don't worry, this doesn't reduce the sunshine hours much as it mostly happens because of thunderstorms. The best time of year to visit Montevideo (if you like warm weather) is from early November to early April. MODERN ART IN AN OLD PRISON The Museum is called “Espacio De Arte Contemporaneo” – in English “Contemporary Art Space”. It's in a part of what was the Miguelete prison building from 1889 to 1986. There's a ton of history in this building. It was modeled after an English prison in Pentonville, England built in 1840. The building itself is absolutely also worth the visit. It's an easy walk from the old town of Montevideo – Ciudad Vieja. You find exhibition of all expressions of modern art – some of it so modern, I had a hard time to understand. I enjoy abstract art – I don't have to see what it is. But some it was on another level and in my opinion just plain weird. And it might seem like I'm contradicting myself but the weird one of the reasons why I like going to see exhibitions like this. To push myself to see something new even though I don't really understand what I see. It makes me think. I HEARD IT THROUGH THE GRAPE WINE Argentina has Malbec. Uruguay has Tannat. It's dry, bold red wine, made from grapes brought to Uruguay by a Basque in the late 19th century and the Tannat wine accounts for a third of the country's wine exports. You find it in many wineries in Uruguay and also here at Pizzorno where I'm meeting Lucio – a young winemaker in his mid-20's. Three years before my visit to the winery Lucio got a call from Francisco – the fourth generation in the family-owned winery. My name is Palle Bo, and I gotta keep moving. See you.     CORRECTION Before we wrap up this episode, I'd like to say something about the episode I did from the Maasai Village in Kenya. Because I might have said something wrong in that episode. I received an email from, Esther Ngunjiri: “Hi, I've read your story on the maasai and I can say you got most of it right but not all maasai are as primitive as you put it. Most maasai bury their dead in graves and have permanent residences, though the young men move their cattle from place to place for pasture. Another thing you got all wrong is the 40-something lifespan. That's a pure lie. I live in Kenya and I can assure you they live up to old age, rarely do you find maasai's in hospitals cos they make their own medicine from herbs, honey and sometimes raw animal blood. They live up to old age of 80 or even more. So, what the young guy told you was very true, the kind of concoctions they make boosts their immunity so much that they rarely fall sick. There were times, not sure if they still do, they used to pierce a bull neck drain a bit of blood mix it with milk and drink it raw. Esther.” Thank you, Esther to set me straight. I always try to do my research as good as I can, but sometimes I'm wrong. In my research, I googled “Life expectancy Maasai” and found several different blogs and websites saying more or less the same. That the average male lives to the age of 42, whilst the women live until the age of just 44. After I got your email, I looked more into it, and I still haven't been able to find anywhere where it says, “80 or even more”. I'd like to know where you have those numbers, but you seem like you know something I don't know. Anyway, I apologize if I said something wrong. And for all of you listening… please remember that I'm not a journalist or a “truth witness” on anything. I do my best but I'm not always right.

Hello Wine Enthusiasts Welcome to the Daily Taste for Tuesday May 10th, 2022If you listen to this podcast, you know that I am passionate about wine that's made all over the world.  I have spent the past two weeks talking about the great wines being made in Texas so I thought I would shift gears and talk about the emerging wine county in the state of AZ.  Living here in CA, I always picture AZ as a dessert with extremely hot temperatures and a lot of cacti.  What I didn't realize is that Arizona is home to more than 110 wineries, vineyards, and cellars. Arizona is home to three American Viticulture Areas or AVAs including Sonoita, Willcox, and the newest AVA The Verde Valley.  The Sonoita AVA sits at 4500 to 5200 feet elevation and was the first AVA in the state of AZ.  The Willcox AVA which produces the majority of wine grapes in AZ is located at 4000 – 5000 feet where the diurnal temperatures during the growing season can experience 50-degree fluctuations between day and night.  The Verde Valley AVA is the newest of AZ's AVAs, located in the center of the state.  The Verde Valley encompasses 219 square miles and includes 19 commercial vineyards farming more than 136 acres of wine grapes, and 25 tasting rooms.  You can find more than 40 wine grape varieties in the Verde Valley including white varieties Malvasia Bianca, Seyval Blanc, and Picpoul Blanc.  You can also see red varieties like Syrah, Cabernet Sauvignon, Sangiovese, Tannat, and Barbera.  The AZ wine country has its own set of challenges including monsoon season.  I did an interview with Adam Gingrich, winemaker at Oak Creek Winery located in the Verde Valley, and here is what he had to say about the challenges of Monsoon season.If you want to visit the AZ wine country, Adam recommends visits to the Verde Valley in Northern AZ where you can taste wines from all over the state and dine at some of the best restaurants in AZ.    Adam recommends you taste at places like Oak Creek Winery, Merkin Vineyards, Caduceus, Pillsbury, and Page Springs. Next time you are looking for a new wine to try, I recommend you go online and buy some of the great wines being made in AZ.      Finally, if you enjoy the content of this podcast, I encourage you to go to the show website at www.obsessedwithwine.net and click on the link at the top of the page called “Buy me a glass of wine”  Unfortunately it doesn't buy me any wine but it does give you the opportunity to donate to the show which helps me offset some of the costs of production.  Anything you can donate is greatly appreciated!  

When you think of the wines of South America, you primarily think of the wines from Chile and Aregentina. Both countries with a rich history in wine and both can create world class examples.  I searched my tasting database and found have only tasted 35 Urguan wines over that past 20 or so years. And i had my doubts...because typically wines that come here for tasting from newer lessor know districts, don't fair that well against their established competitors. Well, did the wines of Bodega Garzon change my mind. Meet Mele Sosa who has been touring the world showing the wares of Bodega Garzon. You will be impressed. And that night of the porcast, I took home a bottle of the Tannat...completely confirmed the quality of the wines.

Inspired by a question from a Patron, we give you an original list of wines that are true alternatives to Cabernet if you love the OG and you want to branch out. We come up with 7 solid ideas that are similar but different enough to make them interesting.   The original idea for this list was from Patron Serl Z. and Leigh W. gets credit for naming this series.  People were so excited for these new ideas, we may just make it into a series! We begin by discussing the main characteristics of Cabernet Sauvignon: Flavors: Black fruit –especially blackcurrant, black cherry, black plum, blackberry -- earth in Old World versions, fruit in New World versions. The wine occasionally shows mint, eucalyptus, thyme, or green pepper notes. With oak Cab smells and tastes like tobacco, pencil shavings, cigar box, leather Generally tannic with good acidity. Some can be age-worthy if they have good tannin structure and acidity (backbone) Flavors depend on terroir, winemaking, oak aging   Alternatives: Mourvèdre/Monastrell/Mataro (Bandol in France, Monastrell from southern Spain, and GSM blends from the US and Australia) – dark fruit, intense flavor, long aging Douro Tinto/ Touriga Nacional (Portugal)– dusty tannins with sweet fruit, violets, leather, tobacco, big tannins Alentejo/Alentejano (Portugal) – for people who like juicy, fruity Cabs with soft tannins. These wines are a blend of Alfrocheiro, Alicante Bouschet, Aragonez, Castelão, Syrah, Touriga Nacional, Trincadeira, and, not surprisingly, Cabernet Sauvignon Sagrantino di Montefalco (Umbria, Italy)-- Sagrantino grape is full bodied, tannic with earth, cherry, smoke and sometimes spicy notes that evolve into leather and tobacco with time. Similar to Cabernet, Sagrantino is astringent in youth and mellows with time Malbec (Cahors, France, Argentina) -- Not all Malbec is created equal. If you want wines that are similar to Cabernet, choose Cahors, which is earthier, heavier, stronger, more tannic and often more terroir-driven. For Argentina, look for wines from sub-regions of Mendoza with older vines and elevation. These areas make wines with stronger tannin, darker fruit, and more acidity. They aren't as plush as many Malbec. In the Luján de Cuyo valley of Mendozalook for Vistalba and Las Compuertas. In the Valle de Uco, Tunuyán, which includes Paraje Altamira and   Petit Verdot (Virginia, Napa, and many other New World regions make varietal Petit Verdot, it's native home is Bordeaux, where it is part of the Bordeaux blend). Although known for what it brings to the Bordeaux blend, varietal Petit Verdot can be a great Cab alternative. The grapes are thick skinned, and the wines have black fruit, herbs, spice, and dark flower notes. The wine has high acidity and tannins, making it a great sub.   Tannat (Madiran, Uruguay, Virginia, Texas, Paso Robles and Santa Cruz Mountains in California other parts of the US. Also Argentina, Brazil, Australia). John S. – this one's for you! Tannat is often blended with with Cabernet Sauvignon to tame its tannins! In Madiran the wine is far harsher than Cab but in Uruguay, it is more like blackberry, plum, dark raspberry, earth, and spice. It has soft tannins, high alcohol, and is pretty delicious. It resembles a lighter style Cabernet from the North Coast of Sonoma   Cabernet Franc (on the list with lots of caveats so this is like a 7.5!). Cabernet Franc is the parent of Cabernet Sauvignon but it's much earthier, tea-like, and has a lot of red fruit notes. It is nowhere near as tannic as Cabernet and its flavors are really different. Still, it's not as soft as Merlot and because it can exhibit the herbs and pyrazine (green pepper) of Cabernet Sauvignon, I'm adding it to the list   At the end of the show I mention some cheat regions – good places to get blends with a healthy hit of Cabernet in them: Bordeaux, South African Bordeaux Blends, Hawkes Bay from New Zealand are three I mention!   Please let me know if you like this theme. If so, we'll do more shows like this! _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

After a long history in the corporate winemaking world, Adam has decided to combine his global winemaking experience with a regional flavour and bring a bold and pioneering winemaking approach to the historic cool-climate Grampians. In acknowledgement of International Tannat Day on 14 April, Jill & Simon chat to Adam about his terrific Tannat and discover that it has the highest antioxidants of any red wine, therefore almost being healthy! A must try wine that is huge in Uruguay, Tannat is still making it's mark in Australia and Adam is certainly helping do that. #atrichardsonwines

In this weeks episode, Shelley and Phil taste through a Pisano Reserve Tannat in honor of Tannat Day coming up next Thursday, April 14. Most folks have not tried a Tannat but it's becoming more and more popular. If you can, pick up a Tannat and give it a try, especially while listening to this episode! #HappyFriday! #ItsWineTime! #CheersingWines tasted this episode:  2019 Pisano Reserve Tannat ($18 at Total Wine)For more information on the Pisano Reserve Tannat, please visit https://www.pisanowines.com/vinos/view/tannatThanks to our sponsors: Coeur D'alene FRESH, The Social Web, 3D Kitchens by Design & The Greatest Song You Never Heard PodcastCoeur D'alene FRESH: Located in downtown Coeur d'Alene, FRESH wine bar is a place to meet friends, relax and just be Coeur d'Alene. Stop by for a fun time every Wednesday around 5:30 for WINO Wednesday. Consider FRESH wine bar for your next event. Stop by or visit https://www.freshwinebar.comThe Social Web. Are you a small business owner that's ready to grow your business through social media without having to hire a full time staff or a third party company? Honor your business and yourself and become educated in social media! Visit https://thesocialweb.news for more information. The Social Web AND The Social Web Inner Circle: Helping you untangle the web of social media marketing.3D Kitchens by Design Is your kitchen in need of a facelift? A complete overhaul? Visualize your dream kitchen and let 3D Kitchens by Design do the rest! 3D Kitchens by Design: Dream, Design, Deliver. To make your dream kitchen a reality, please visit https://www.3dkitchensbydesign.info or call 208-818-8742The Greatest Song You Never Heard Podcast. We've all heard the main stream hits but there are so many other songs out there that deserve a listen. The Greatest Song You Never Heard serves up these songs note by note, beat by beat. Please visit https://www.thegreatestsongyouneverheard.com or listen where ever you get your podcasts.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, as well as the first background music you heard on this episode, which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Mentions: Amanda Robinson, Jeff Peda, Dan Manson, Vinloq, Chris Cochran, Studio 107, Tom Durbin, Lindsay and Brian LaFaille & Chelsea and Andrew Evans.For more information on, Vinloq, the first slow decanting and wine preservation system, please visit https://vinloq.comThe Social Web Wine Time Fridays Wine Word of the Week: VinificationThe art of wine making.For more information on The Social Web, please visit https://thesocialweb.newsWines we enjoyed this week:   Lauren Ashton Cuvée Estelle, Chilano Reserva Carménère, La Condamine Paulignan Minervois, Francis Blancet Pouilly-Fumé Kriotine, Coeur d'Alene Cellars Chardonnay, Campo Viejo Reserva Rioja, Crystal Basin Reserve Zinfandel, Kourtaki Retsina of Attica, Cruz Alta Reserve Chardonnay, Klinker Brick Old Vine Zinfandel, Cave B Barbera, Tabarrini Colle Grimaldesco Montefalco Sagrantino.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

Kathryn and Tug enjoy talking with some very special guests this week, John and Linda Coker (Tug's parents)! The Cokers make their podcast debut here, discussing their history with wine and how their tastes have evolved over the years. From Beringer White Zin to Pinotage to Cabernet Sauvignons from Napa - it's been quite the journey. In hopes of finding something for all to enjoy, Kathryn introduces the group to a wine made from Tannat. She explains what makes this varietal unique, and where it grows. Inspirations this week spark a love fest! The Wine of the Week is the Domaine du Crampilh ‘Cuvée l'Originel' Madiran, France 2016.

Uruguay fue siempre tierra de Tannat pero el último tiempo el asunto cambió. Sí, y mucho. Las uvas blancas empezaron a marcar la cancha, con esos terruños signados por el frío del Atlántico y ese espejo enorme casi mar del Río de la Plata. Entonces fui hasta Santi Deicas, referente indiscutido de la vitivinicultura uruguaya, para preguntarle de todo. El resultado fue una charla espectacular. Hasta que... bueno... llegó el final y se pudrió todo. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces: ➡ Mi página web ➡ Mis cursos online de vinos ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Welcome to another episode of the Everyday Wine Aficionado Podcast, today let me introduce you to Ramon Escobar from Chufly Imports. Born to an American mother and a Bolivian immigrant father, Ramon grew up in a blue-collar part of Milwaukee. He has spent the bulk of his professional life working on international economic challenges. Throughout his life he has looked at development challenges through multiple prisms such as a development volunteer overseas, policy researcher, and during the course of his fifteen-year career as an economic officer in the American diplomatic corps.  Building on his international affairs and development economics expertise, Ramon founded Chufly Imports to prove an idea -- wine and spirits could, if done right, be a key driver for prosperity in the developing world. Chufly got its start in his father's native Bolivia, which is home to an unsung, centuries-old winemaking and distilling tradition. Chufly is a platform for empowering winegrowers from undiscovered regions to improve their lives and communities. Ramon holds a dual-M.A. in International Affairs from Columbia University and Sciences Po (Paris) as well as a B.A. in Marketing Research from the University of Wisconsin - Milwaukee. Ramon speaks fluent Spanish and French, and basic Arabic. Ramon is married to Samia Yakub and has two beautiful boys, Laith and Kais. On this episode, we dive into one emerging wine region in South America.   [00:01 - 10:10] Opening Segment  I introduce our guest for this episode and short bio Winemaking talent spread across the world Ramon shares his early life story and his Bolivian influence One of his life goals: Providing more opportunities in this South American region Ramon Escobar's wine origin story Wine as a medium for driving socio economic development A commodity that from the soil to the bottle can stay in one community Wine as an amazing gateway to place, exploring a new culture, it's people and customs [10:11 - 37:13] Chufly: Creating a market and opportunity for Bolivian wines   Chulfy's birth after being 6 years overseas 4 founders and Chufly's first shipment in 2016 Validating the product in prestigious restaurants Bolivia's history with wine Natural geography that makes this wine so unique Ramon shares what he loves about Bolivian wine Sustainable practices Traditions, adapting and improving best practices Elevation matters! Talking to the right people that know Trusting your team to select the right wines Ramon's belief that Bolivian wines can go toe to toe with the world's best wines Giving Bolivian winemakers a platform to showcase their brand and quality Expanding Chufly's reach to other South American countries like Mexico and Brazil Why Aranjuez Tannat was the first wine Ramon imported Pioneers and pushing the envelope in winemaking A Bolivian wine winning a gold metal The amazing surroundings, characteristics and story of the 1750 wine La Concepcion's wine tradition and history [37:14- 39:30] Closing Segment Favorite Wine Magnus Go to pairing Hard cheese and a 1750 Chardonnay Wine resource People Connect with Ramon Escobar See links below  Reach out to me for more wine conversations through the links below  Subscribe and leave a review Final words   Tweetable Quotes:   “Any success I've had, it comes to having humility, and knowing what you don't know and talking to people who do know what you don't know.” - Ramon Escobar “ It was so emblematic of the obstacles that these uncharted territories have when trying to come up. And it's again, it's not about the lack of talent, or the lack of quality. It's just the lack of opportunity. ” -  Ramon Escobar Connect with Ramon through her accounts on Instagram: @chuflyimports, Facebook, LinkedIn You can also check out his website at chufly.com   Check the special holiday gift for all of you listeners! click here   Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!    JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.

  www.chezvalerie.us Our six innate gifts are Imagination, Perception, The Will, Intuition, Memory and Reason. Mary Morrissey and Bob Proctor created a masterful program that teaches us how to build these mental muscles: Into Your Genius http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=IYG_EVG_VSL-EM charles plumb video: https://youtu.be/Bhx_anC8Q7I Kundalini Yoga is vital for natural beauty and healing.  Kriyas can produce collagen (no more botox), lessen menopause symptoms and a breathing kriya to prevent and heal all types of viruses. Wine- new varietals are being planted in California especially Napa Valley due the alarming heat and drought: Touriga National, Alicante Bouchet and Tannat