Podcasts about tannic

This is the weekly columnContinuing our adventure in the world of wine descriptors.• Tannin: Tannins come from grape skins, seeds, and oak barrels. Tannin creates puckery, black tea-like sensations in your mouth that some people hate and others love. Tannic wines do well with fat-rich red meat because tannins cut through the fat coating your tongue, enhancing the beef experience. Tannins also are key components of wine built for aging, as they preserve the wine. Many tannic wines—Italian nebbiolo, for instance—are held in bottle for years before release to allow the tannins to mellow.J. Nathan MatiasAll tannins are not the same. Tannins are mostly characteristic of red wines rather than whites because most tannins come from the skins, stems, and seeds. White wines spend very little time on the skins, stems, and seeds, while red wines can spend many weeks in contact. When tannins are harsh or aggressively drying, they are bad. When they are chewy or rustic, they can be good depending on your palate. When they are silky, integrated, smooth, round, lush, velvety, or supple, they are good, even if the wine writer cannot really tell you difference between round and lush or smooth and silky.Dusty tannins are a special, Janus-faced category. Generally, dusty refers to tannic density. Dusty tannins may provide a pleasing, refined background to fruit. Or they can be a drying, powdery note that steals flavor at the finish. Like many wine descriptors, “dusty” can just be a wine writer throwing adjectives against the wall.• Structure: The balance of tannin, acidity, and alcohol, plus fruit and sugar level constitute a wine's structure. The combination of those elements determine the overall feel in the mouth and perception of the wine. Wines that lack structure are thin, flabby, disjointed, too tannic or too acidic. It is possible for a wine to have too much structure, usually because it is too tannic and out of balance with acidity and alcohol. Good structure, on the other hand, is a characteristic of high quality wines. Balanced structure allows wine to evolve over time in the bottle and develop more depth and complexity.Tasting notes• Corvo Irmàna Frappato Red Wine 2019: Bright, light, fresh, fruity, delicate. Fun, easy drinker will please those put off by heavier, more tannic/serious red wines. $15-17 Link to my review• Hope Family Wines Treana Sauvignon Blanc, California 2022: Smooth, very approachable; retains food-friendly acidity. $18-20 Link to my review• Project M Anicca Oregon Chardonnay, Eola-Amity Hills AVA 2022: Nicely structured, elegant with savory core from prime region for quality chardonnay. $40 Link to my reviewLast roundWhy are frogs so happy? They eat whatever bugs them. Wine time.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on Vocal This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Not only is the cider acclaimed, so too is the Maker Tom Oliver is just as acclaimed as his cider which makes Oliver's Cider and Perry Co. a global hit on two fronts. He is affable, engaging and knows his way around social media likely due to his work with the Scottish Rock Rock Band, The Proclaimers. Cidermakers are not well known for reposting news stories about themselves and their product, but Tom is a master of this one simple act that keeps Oliver's in the news and endears him to media. That singular step alone is just one of many giveaways that Tom provides to the slow moving cider industry. This topic is key for makers looking to up level their online presence, but it was not the topic of conversation in this episode. Instead Ria and Tom caught up after the world shut down for the past 2 plus years at CiderCon 2023 held in Chicago. In this chat How minimal intervention is key for Oliver's Cider and Perry What is Farmhouse cider Spontaneously fermented - wild yeast Tannic cider and Perry Pears At Oliver's there is no measuring of sugar or fiddling with the cider. In fact, Tom can be heard in most interviews saying "Don't fiddle with cider." What's new for this acclaimed makers and cidery? More c0-ferments and collaborations! Bâtonnage This is a technique used by winemakers, where the lees (yeast cells) are stirred into solution. Nano proteins are the biggest benefit of Bâtonnage They release into the cider providing a perception of sweetness and body with out the sugar Need at least 9 months to a year to get the nano proteins There are short term benefits. Yeast produces less carbon dioxide and bubbles. They slow down after the first primary ferment. Fermentation may have stopped but there is still sugar left. Lees absorb off aromas, except for H2S rotting egg smell. Bâtonnage helps to maintain a reductive state. Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components. Find out more about Bâtonnage by going to Episode 233: Ask Ryan Quarantine Quad Series where Ryan Monkman of Fieldbird Cider in Prince Edward County Canada provides an in depth overview of Bâtonnage and Maderisation (where the barrels are cooked). Contact info for Oliver's Cider and Perry Company Website: https://www.oliversciderandperry.co.uk/ Mentions in this chat Send your questions to info@ciderchat.com about fermentation and yeast for an upcoming Q&A with Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

We look at the Zine Tannic by Amanda P. You can snag a copy here: https://www.exaltedfuneral.com/products/tannic or digitally here: https://weirdwonder.itch.io/tannic --- Send in a voice message: https://anchor.fm/wobbliesandwizards/message Support this podcast: https://anchor.fm/wobbliesandwizards/support

Barney shares some of his recent gaming news, including the new amazing actual play group, End of Plays, that he's started with Tarren, Quinn, Chris, Spencer (and hopefully Lexie). This flows into an update on Neo-Triassic Shoreline Regression Syndrome, enhanced by messages from Karl R (GMologist Presents...), Jason C (Nerd's RPG Variety Cast) and Joe R (Hindsightless). There's mention of Jacob Wood and his Survival of the Able and other RPGs Cypher, PbtA and Viking Death Squad. Next time I'll be back with amazing co-host, Amanda P (check out her recent games Pilgrimage of the Sun Guard and Tannic on itch.io).

COVID-19: Tannic acid targets key stages in the fight against SARS-CoV-2 infection   Natural polyphenol seems to inhibit the activity of three important molecular pathways involved in the SARS-CoV-2 infection Université de Montréal and McGill University, March 9, 2022   Professor Charles Ramassamy and his postdoctoral researcher Mohamed Haddad at  Institut national de la recherche scientifique (INRS), in collaboration with scientists from Université de Montréal, McGill University, and Université du Québec à Montréal (UQAM), believe that tannic acid plays a role in inhibiting three important molecular pathways involved in the SARS-CoV-2 infection. Their work was published recently in the International Journal of Molecular Sciences (IJMS). Using a multidisciplinary approach, the teams showed that tannic acid inhibits the viral protein (RBD) of the British variant of SARS-CoV-2 from binding to its biological target, the ACE2 receptor. This receptor, which is found on the surface of many cells in the body, allows the virus to latch on and infect them. “Tannic acid binds to the RBD protein and prevents it from binding to the ACE2 receptor,” said Professor Ramassamy. He explained that in blocking the viral protein, tannic acid does not alter the physiological functions of ACE2 receptors, which have physiological functions in the body's respiratory, cardiovascular, and renal systems, among others.   (NEXT)   Mindfulness-based cognitive therapy benefits people with depression through promoting self-kindness   University of Exeter, March 9, 2022   New research shows that Mindfulness-Based Cognitive Therapy (MBCT) can help promote self-kindness in people with a history of depression, thereby putting their bodies in a state of safety and relaxation. The research, led by the University of Exeter with collaboration from the universities of Oxford and Magdeburg, indicates that MBCT may help break the cycle of highly critical thoughts and feelings of worthlessness, which often lead people with depression to relapse. Participants treated with MBCT showed a pattern of being kind to themselves, along with body responses of reduced threat response, a state of safety and relaxation that is important for regeneration and healing. Previous research has shown that individuals with recurrent depression benefit particularly from MBCT when they learn to become more compassionate towards themselves. This increased self-compassion has been defined as the ability to be kind to ourselves in stressful times.   (NEXT)   Herbal compound prevents colon cancer in mice   University of South Carolina School of Medicine, March 9, 2022   The active compound in Chinese herbs called emodin (naturally found in rhubarb and Japanese knotweed) can prevent colon cancer in mice, according to researchers at the University of South Carolina School of Medicine. Physiologists conducting this study say this is likely due to emodin's ability to reduce the number of pro-tumor macrophages (a type of immune cell that can promote tumorigenesis). The study is published ahead of print in the American Journal of Physiology-Gastrointestinal and Liver Physiology and has been chosen as an APSselect article for March.   (NEXT)   Resistance exercise may be superior to aerobic exercise for getting better ZZZs   Iowa State University, March 3, 2022    Resistance exercise may be superior to aerobic exercise as a way to get better sleep, and sleep is important for cardiovascular health, according to new preliminary research . “It is increasingly recognized that getting enough sleep, particularly high-quality sleep, is important for health including cardiovascular health. Unfortunately, more than a third of Americans don't get enough sleep on a regular basis,” said study author Angelique Brellenthin, Ph.D.,  “Aerobic activity is often recommended to improve sleep, yet very little is known about the effects of resistance exercise versus aerobic exercise on sleep. For this study, researchers enrolled 386 adults who met the criteria for overweight or obesity, which was a body mass index from 25-40 kg/m². Participants were inactive and had elevated blood pressure, measuring from 120-139 mm Hg systolic (top number) and 80-89 mm Hg diastolic (bottom number). Participants were randomly assigned to a no-exercise group (for comparison) or one of three exercise groups (aerobic only, resistance only, or combined aerobic and resistance) for 12 months. Everyone in the exercise groups participated in supervised 60-minute sessions, three times a week, with the combination exercise group doing 30 minutes of aerobic and 30 minutes of resistance exercise.   (NEXT)   Vitamin A, D and E deficiency linked to repeat colds and flu in Chinese children: Case control study   Harbin Children's Hospital (China), March 8, 2022   Low levels of vitamin A, D and E have been associated with Recurrent Respiratory Tract Infections (RRTI) among children living in Northern China, a new case control study reports. Writing in the journal PLOS One, researchers stated previous studies showed that the incidence of RRTIs among children in northern China ranged from 17.8% to 18.7% . They point out that numerous studies have focused on identifying the association between inadequate concentrations of vitamins A, D, and E and the incidence of RRTIs in Chinese children, but that the results have been contentious. They found that serum levels of vitamins A and E were significantly lower in the RRTI group than the control group. “The conditional logistic regression model and the receiver-operating characteristic curve showed that the insufficiency or deficiency of vitamins A, D, and E was positively correlated with RRTI occurrence (p < 0.05),” they added. “The incidence of insufficiency or deficiency for vitamins A, E, and D was 24.33%, 8.17%, and 19.33% in the control group but increased to 63.00%, 33.83%, and 56.50% in the RRTI group, respectively.” The researchers believe the study demonstrated that lower serum levels of vitamins A, D, and E are associated with RRTIs.  

Tyler Ornstein loved the taste and smell of coffee since his first sip at 5 years old, however, his father thought otherwise, as it upset his stomach. One day Tyler asked if he could make a coffee that both of them could drink, and this was a pivotal moment in both of their lives. His Father started thinking. In 2006, at sixteen years old, Tyler's father asked him a simple question, “What is the second-largest commodity item in the world?” He had no idea, but after a little research he found that the first was oil, and the second was coffee. Tylers Coffees® was born out of necessity. Tyler's dad was told by his physician that he could no longer drink coffee due to its acidity. Realizing that drinking coffee is more of a lifestyle choice than just a beverage. His father (a biochemist) went on to design a proprietary computerized Z-Roasting system and figured out how to roast the bean perfectly without letting the Tannic and Lipid acids form. These acids often wreak havoc on those with GI problems from indigestion, bloating, and heartburn to tooth enamel decay. He then presented Tyler with an idea that is now known as Tylers Coffees®. THE WORLD'S FIRST AND ONLY ACID-FREE COFFEE. Tyler agreed to sell it with a natural entrepreneur spirit, setting off door-to-door on his bicycle. Tyler continued selling the coffee to friends, family, and neighbors, and from there Tyler's Coffees® was born. It has since evolved into a full warehouse, a team, 80% growth year over year with 2,000,000 cups sold, distribution in 1,000 independent grocery stores across the United States, and was even the preferred coffee of the 2008 Academy Awards. Also, he has launched into Amazon and Walmart online. As well as many other retail outlets. He is well versed in online company building, and marking development. As the world's FIRST and ONLY Organic Acid-Free Coffee, Tylers Coffees® is able to provide a healthier option. While his company continues to expand and see more and more success, Tylers Coffees® is most importantly helping people around the world, giving them a healthier option each and every day. "Entrepreneurialism is like jumping off the highest cliff and assembling an airplane on the way down" This inspires me because owning a business is crazy. Good evening Tyler – I'm so looking forward to this interview and chat. Questions for the Guest: 1. Why did you begin your business/when? How does a 16yr decide to become an entrepreneur? 2. Why did you choose Coffee? How does your coffee protect people with certain illnesses? 3. What is your best business advice? 4. What inspires you? 5. Struggles you face/have faced as a business owner? 6. What are your current goals? 7. What is your favorite part of owning a business? 8. What's your special offer for our listeners today? 10% tylers10off This is just a guide; I like to keep the conversation organic and go where it needs to whilst highlighting your amazing business and offer. Toni's notes – THE solution for the more than 100 million individuals who have sensitive stomachs or who suffer from acid-related modalities. Tannic and Lipid acids are the cause of the bitter bite, upset stomach, aftertaste, and tooth enamel damage. Aside from these pesky side effects, these acids can form and aid in the development, or flare-up of Interstitial Cystitis (IC), Overactive Bladder (OAB), Gastroesophageal Reflux Disease (GERD), Crohn's Disease, or Colitis. Since our roasting and the decaffeinating process is completely all-natural, we are able to produce a product that is not only superior in quality but one that also yields the healthiest coffee for you. Additionally, our roasting process is computerized and carefully monitored, so we are able to ensure that each batch is consistent and that the results will be the same; EVERY TIME. This means that our customers are able to expect the highest quality from us - and consistency - whether they are buying their first bag or their 50th. Tyler has seen a massive amount of growth since 2006. This year alone he has been featured in Forbes magazine twice, is starting his own podcast launching in July, and is even working on a book that is being released soon.

Season 2 Episode 15 – We Now Return to Our Regularly Scheduled Wine Drinking Pete and VinoMike are back! We'd say, “And better than ever,” but we can't lie. They are here, though, and let you in on what happened during the hiatus. Hint – Life is busy, complicated, and needs much more wine. While the guys catch up, they pop a very special bottle of Syrah from Cortona in Tuscany. The 2007 Tenimenti Luigi d'Alessandro “Migliara” Syrah is literally a bottle of fun. Tannic, structured, and boasting a ton of flavor, this is a really great wine to get us back into the swing of the podcast. Mostly, this is about the guys reconnecting. If you find yourself with more questions, feel free to send a note and they'll be happy to fill you in even more. Thank you for listening to That Wine Pod! Be sure to subscribe in your favorite podcast app. And remember… Life's short. Drink what you like tonight! Website: That Wine Pod Follow That Wine Pod: Instagram @ThatWinePod Twitter @ThatWinePod Facebook.com/ThatWinePod Connect with VinoMike & Pete: Instagram @VinoMike Instagram @FatManStories Facebook.com/fatmanstories Music from https://filmmusic.io "Protofunk" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) SUPPORT That Wine Pod Please subscribe on your favorite podcast app and share with your friends or enemies, we'll take any listeners we can. Also, please rate & review That Wine Pod on Apple Podcasts. Spread the wine love! Be sure to check out Pete's other podcasts: The No Fear Project, Be Better Today, and FatMan Chronicles! That Wine Pod is a production of Paragon Media. Copyright 2021 – All Rights Reserved

Tyler Ornstein loved the taste and smell of coffee since his first sip at 5 years old. On the other hand, his father did not as it upset his stomach. One day Tyler asked if he could make a coffee that both could drink. In 2006, at sixteen years old his father asked him a simple question “What is the second largest commodity item in the world?” He had no idea but after a little research he found that the first was oil and the second was coffee. Tyler's Coffees® was born out of necessity. Tyler's dad was told by his physician that he could no longer drink coffee due to its acidity. Realizing that drinking coffee is more of a lifestyle choice than just a beverage. His father (a biochemist) had designed a proprietary computerized Z-Roasting system and figured out how to roast the bean perfectly without letting the tannic and lipid acids form, which often wreak havoc on those with GI problems from indigestion, bloating and heartburn to tooth enamel decay. His father then presented him with an idea that Tyler To this day ran with Now known as Tyler's coffee. THE WORLDS FIRST AND ONLY ACID FREE COFFEE Tyler agreed to sell them with a natural entrepreneur spirit, setting off door-to-door on his bicycle. Tyler continued selling the coffee to friends, family, and neighbors, and from there “Tyler's” Coffee was born. It has since evolved into a full warehouse, a team, 80% growth year over year with 2,000,000 cups sold, distribution in 1,000 independent grocery stores across the United States and was even the preferred coffee of the 2008 Academy Awards. Also, he has launched into Amazon and Walmart online. As well as many other retail outlets. He is well versed in online company building. And marking development. As the world's FIRST and ONLY Organic Acid-Free Coffee, Tyler's Coffees® can provide a healthier option and solution for the more than 100 million individuals who have sensitive stomachs or who suffer from acid-related modalities. Tannic and Lipid acids are the cause of the bitter bite, upset stomach, aftertaste, and tooth enamel damage. Aside from these pesky side effects, these acids can form and aid in the development, or flare up of Interstitial Cystitis (IC), Overactive Bladder (OAB), Gastroesophageal Reflux Disease (GERD), Crohn's Disease, or Colitis. Since our roasting and decaffeinating process is completely all natural, we can produce a product that is not only superior in quality but one that also yields the healthiest coffee for you. Because our roasting process is computerized and carefully monitored, we can ensure that each batch is consistent and that the results will be the same, EVERY TIME. This means that our customers can expect the highest quality from us - and consistency - whether they are buying their first bag or their 50th. Tyler has seen a massive amount of growth since 2006. This year alone he has been featured in Forbes magazine twice, is starting his own podcast launching in July, and is even working on a book. While his company continues to expand and see more and more success, Tyler's Coffees is most importantly helping people around the world, giving them a healthier option each and every day.

Host of Southeastern Fly David Perry is back on the road for this interview. David is in Chattanooga, TN at The Hatch Outfitters for a discussion with owner Seth Fields. Seth has written articles for American Angler, Fly Tyer Magazine, the editor for The Angling Report,  you can read his most recent work about Fly Fishing Cuba in Grays Sporting Journal. In addition to all his writing and editing work Seth has opened The Hatch Outfitters on Brainard Road in the Scenic City. David and Seth talk about how preparing for fishing trips fills you with anticipation and just getting ready for a day or two of fishing is a big part of the adventure. The guys talk about the Menominee River in Michigan's Upper Peninsula. They talk about tannic water and fly color selection for streamers on clear and cloudy days. There is a lot of talk about "The Movie" and how the current events are also driving the number of people who are interested in fly fishing and the great outdoors.

Tannic acid in green acorns can kill wild animals and livestock, but in this podcast Mike Freemantle makes plain that you can prevent poisoning with pannage pigs.

Taste testing maple syrup and long lasting antioxidants. How do you judge the taste of something as complex as maple syrup? How can a golden tongue help find gold, silver and bronze maple syrups? Antioxidants can keep food fresh and wounds safe, so how can they be made long lasting? Tannic acid often found in wines can make great antioxidants, but how to make their chemical effect long lasting? Fine woven meshes embedded with antioxidants can help flexible wrap food and wounds to keep them safe. Simon Forest, Trevor Théorêt, Julien Coutu, Jean-Francois Masson. A high-throughput plasmonic tongue using an aggregation assay and nonspecific interactions: classification of taste profiles in maple syrup. Analytical Methods, 2020; DOI: 10.1039/C9AY01942A Adwait Gaikwad, Hanna Hlushko, Parvin Karimineghlani, Victor Selin, Svetlana A. Sukhishvili. Hydrogen-Bonded, Mechanically Strong Nanofibers with Tunable Antioxidant Activity. ACS Applied Materials & Interfaces, 2020; 12 (9): 11026 DOI: 10.1021/acsami.9b23212

Greece is among both the oldest and among the newest wine nations in the world. Although it got cooking with winemaking more than 6000 years ago, a huge break in the action took it out of the winemaking game from about the mid 1400s until the 1990s. It's back these days, and as it has always been grapes are grown everywhere in this small but diverse country.  With the best wines made from indigenous grapes and select regions, you'll want to listen to this show to know what to seek out. And don't forget to look at a map while or after listening!  Here's a rundown of the topics we covered:  Geography: We go over where the heck Greece is and what’s here that’s good for grapes! Greece is in the southern end of Balkan Peninsula between Italy and Turkey Climate: Mesoclimates matter to quality wine! Mountainous & semi-mountainous vineyards: altitude moderates climate, cools down the temps Islands and the coast: Maritime climate/Mediterranean climate but very hot. Growers need cool sites for grapes to thrive Volcanic Vineyards:Santorini especially - volcanic soils layers of which are 30 to 50 meters thick, VERY DRY -- high acidity of the grape of Santorini History We discuss the entire deal – from evidence of wine in Greek peninsula since the 4000 B.C. to Ottoman Rule which destroyed much of Greek viticulture until the early 1800s to the rebirth of viticulture of the last few decades.   Classification:Before we launch into the regions and wines, we tell you about the classification For PDO (Protected Designation of Origin)wines – higher quality): Onomasia Proelefseos Anoteras Piotitos (OPAP) Dry wines Onomasia Proelefseos Eleghomeni (OPE) --sweet wines For PGI level (Protected Geographical Indication): cover larger areas, more styles and grapes Topikos Oinos (local/country wine) Epitrapezios Oinos (table wine)      The Regions and Grapes Northern Greece: Epirus, Macedonia, Thrace Thrace –isbordered by Turkey and Bulgaria in the North, Aegean in the south, makes mostly international wine varieties Greek Macedonia– borders the Republic of Macedonia, Albania, Bulgaria in the north and the Aegean sea in the south. It’s semi-mountainous, and the rocky soils make it great red wine country Xinomavro (Kseen-oh-MAHV-roh):RED GRAPE. Best when from Naousa in Macedonia Firm tannins, bright acidity with flavors like red fruit and flowers, tomatoes, olives, dried prunes, nuts (compared to Nebbiolo) Other growing areas: Northern and central Greece, Rapsani in Thessaly Malagousia (mala-GOO-zee-ah):WHITE GRAPE.From Macedonia, near Thessaly Full bodied wines with strong acidity, peach, lime, lemon, and soft textures. There are sweet or dry versions Thought to be extinct -- professors and top growers, brought it back –resurrected by a winery Ktima Gerovassiliou (ktima = “estate”)   Epirus: NW Grecian mainland, mountains are essential to high quality. Wines have great acidity – the PDO of Zitsa is making excellent sparkling wines and floral dry whites from Debina (WHITE GRAPE)     Central Greece: Central Greece, Thessalia Central Greece (this is where Athens is): Hot and dry, more white than red Saviatiano (sa-VAH-tee-AH-no) WHITE GRAPE is the most widely planted grape in Greece. It makes dry wines but is known for Retsina, which tastes like the pine resin that’s added to the must before fermentation.   Thessalia (Thessaly): Borders Greek Macedonia, Central Greece, the Aegean Sea  – Mediterranean climate with continental influences. Best areas are in the mountains that surround the region Rapsani is on south facing slopes on Mt Olympus at altitude and makes Xinomavro and red blends      Southwestern Greece: Ionian Islands, Peloponnese Peloponnese: Where Sparta and Olympia were this is a peninsula on the southern edge of mainland Greece. Best areas are on the eastern side of the Peloponnese, at altitude Roditis (Ro-deet-is) WHITE GRAPE: dry, food-friendly, high-acid with lime, melon, saline, bitter citrus. Grown all over. Agiorgitiko (ah-YOUR-yee-TEE-ko) RED GRAPE: Full-bodied with sweet raspberry, black currant, and plum, nutmeg and Italian herbs, smooth tannins. Wines from mountains are best especially Nemea Moschofilero (MOSH-ko-fah-LAIR-oh)WHITE GRAPE:Lychee, rose, lemon flavored with good acidity and medium body. Grown in Mantinia: One of the coolest growing regions of Greece, specializes in the grape Mavrodaphne (MAHV-roh-DAF-nee) RED GRAPE:Sweet, late harvest, red wine that usually tastes of raisins and chocolate with high tannins. Better when blended. Grown in Patras   Ionian Islands: Ruled by Venetians in Middle Ages – today tourism = shrinking vineyards Robola, WHITE GRAPE:is Probably Ribolla Gialla from northeastern Italy. Lemon with pineapple, beeswax, quince, tart apple, can be rich and terroir-driven. Grown in Cephalonia     CRETE Crete: Largest Island (150 miles long), on the southern edge of Aegean. Hottest vineyards in Greece. Mandilaria, RED GRAPE: found throughout Greece and Crete in particular. It is too powerful to be made alone. Flavors are like stewed fruit, leather, with VERY powerful tannin     Aegean Islands Santorini: Volcanic island, most famous WHITE GRAPE is Assyrtiko (ah-SEER-teek-oh)grown in basket-like vines (see below) Dry Assyrtiko: lean, mineral, concentrated whites Nykteri (“nith-terry”): oaked with creme brûlée, pineapple, fennel, sugar cookie notes Vinsanto: Made with Assyrtiko, Aidani, and Athiri with cherry and raspberry notes. Tannic, high acidity, and can have high VA (‘nail polish’ smell)    Samos: Muscat of Samos, WHITE GRAPE, possibly homeland of Muscat Blanc Límnos: Limnio, RED GRAPE with raspberry fruit and herb notes. Paros: Monemvassia, WHITE GRAPE. From Peloponnese but cultivated only on Has mineral, citrus, nectarine flavors with a medium body, refreshing acidity.     To sum up: Best whites:Assyrtiko, Malagousia, Moschofilero, Debina, Robola, Muscat of Samos Best reds:Xinomavro, blends with Agiorgitiko, sometimes Mandalaria or Limnio Best regions:Naousa (Xinomavro), Nemea (Agiorgitiko blends), Mantinia (Moschofilero), Santorini (Assyrtiko), Samos (Muscat)   ______________________________________________  Thanks to our sponsor this week: Halpern Financial Imagine a path to wealth that just works. A team of experts at your beck and call, technology to keep tabs on your money 24/7, financial education and the personal touch that makes organizing your financial life feel achievable, rather than daunting.Halpern Financial is a fiduciary, fee-only, independent advisor that offers a combination of online tools and personal connection to help clients systematically achieve their goals. Go to halpernfinancial.com/wine for more information!     Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople  And to sign up for classes, please go to www.winefornormalpeople.com/classes!      Most of the info for this show came from the Official Wines of Greece Web site: https://winesofgreece.org/

This week we are honored to have as our guest Jacopo Cossater, wine writer for the biggest wine blog in Italy, Intravino, on the show to discuss the Italian wine region he calls home: Umbria.  Umbria is the 4th smallest wine producing region of Italy, but its wines are exquisite and unlike anything else you'll ever have. Here are the show notes: 1. First we discuss where Umbria is and what it is: Only Italian region without coastline nor international border –  Lush, rolling hills, hilltop villages Between Tuscany, Marche, and Lazio Whites and reds are important here and quality on the rise  2. We talk about the wines:    Orvieto  In southern Umbria, 80 miles north of Rome Volcanic and tufa soils Common Grapes: Trebbiano Tocscano (Ugni Blanc) Grechetto: Finer wine, good for structure Malvasia: Floral, effusive aromatics Orvieto DOC: Can be lesser quality, better to seek out Orvieto Classico DOC Lago di Corbara DOC   Torgiano Located south of Perugia Common Grapes: Sangiovese, Canaiolo, Ciliegiolo (sometimes bottled as a varietal here) Rosso di Torgiano DOC: Sangiovese, Canaiolo Torgiano Rosso Riserva DOCG: The first wine to gain DOC (and later DOCG) status in Umbria: 50–70% Sangiovese, 15–30% Canaiolo, up to 15% other grapes like Ciliegiolo or Montepulciano. Recommended Producers: Cantine Lungarotti.  Torgiano is home to Italy’s most important wine museum, Museo del Vino   Montefalco (Sagrantino and Rosso di Montefalco) 30 miles southeast of Perugia. Set up well for tourism and visiting Sagrantino Montefalco Sagrantino DOCG:  ageworthy red wines Required to be at least 95% Sagrantino, the wines must be aged for 30 months; at least 12 of those months in oak barrels Tannic, big wine. Used to be used for sacramental purposes Responsible for the revolution in Umbrian reds Pricey, but one worth holding Rosso di Montefalco: Sangiovese based red with a touch of Sagrantino 60–70% Sangiovese, 10–15% Sagrantino and 15–30% other grapes, often Merlot or Cabernet Sauvignon. Structure, fullness in wine, with lots of flavor Jacopo's Producer Hit List: Montefalco Sagrantino (wine): Adanti, Arnaldo Caprai, Antonelli, Paolo Bea, Tabarrini, Fattoria Colleallodole, Scacciadiavoli, Di Filippo, Fratelli Pardi, Romanelli, Tenuta Bellafonte, Raína   Orvieto Classico (wine): Palazzone, Barberani, Decugnano dei Barbi, Castello di Corbara   Orvieto (area): Castello della Sala (Antinori), Falesco   Torgiano Rosso Riserva (wine): Lungarotti, Terre Margaritelli   Perugia (area): Conestabile della Staffa, Marco Merli, La Spina, Cantina Margò, Castello Monte Vibiano Vecchio, Cantina Cenci   Ciliegiolo di Narni (wine): Leonardo Bussoletti   Trebbiano Spoletino (wine): Collecapretta   Grechetto di Todi (wine): Peppucci, Roccafiore   Terni (area): La Palazzola   And thanks to our sponsors who make the podcast possible: The Great Courses Plus:  This week watch "Brain Myths Exploded: Lessons from Neuroscience", specifically the lecture "Can Certain Foods Make You Smarter" to learn about the effects of red wineon the brain! For a free month of unlimited Great Courses Plus lectures go to: www.thegreatcoursesplus.com/wine   HelloFresh: A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it!