Podcasts about tannins

I'm stoked to bring you today's episode with Simon Cheng, founder and CEO of Pique, where we dive into the world of cellular hydration, ancient healing compounds, and the cutting-edge science behind tea, fasting, and mitochondrial health.Simon's journey from burnout and chronic illness to becoming a globally recognized wellness innovator is nothing short of remarkable. In this conversation, he unpacks how traditional teas, adaptogens, and polyphenols activate autophagy, fight inflammation, and restore the body at a cellular level. You'll hear about the powerful role of fasting-mimicking compounds in tea, why water alone isn't enough for hydration, and how to actually nourish your mitochondria for long-term energy and longevity.We get deep into how toxins and poor hydration habits disrupt cell function, the surprising truth about spring water and filtration systems, and why polyphenols are the real MVPs of gut and immune health. Plus, Simon shares the rigorous scientific standards behind Pique's products, including triple toxin screening and clinical research. Whether you're deep into biohacking or just want to feel better and live longer, this episode delivers a masterclass in restoring your body's innate intelligence.If you're looking for a simple yet powerful daily ritual to elevate your energy, skin, and focus—without adding complexity—tune in to learn how these ancient healing practices are finally being validated by modern science. Visit piquelife.com/luke and get up to 20% off for life plus a free starter kit.DISCLAIMER: This podcast is for educational purposes only and not intended for diagnosing or treating illnesses. The hosts disclaim responsibility for any adverse effects from using the information presented. Consult your healthcare provider before using referenced products. This podcast may include paid endorsements.THIS SHOW IS BROUGHT TO YOU BY:LITTLE SAINTS | Visit lukestorey.com/littlesaints and use code LUKE to get 20% off your first order. SUNLIGHTEN | Save up to $600 when you go to lukestorey.com/sunlighten and use code LUKESTOREY in the pricing form.LEELA QUANTUM TECH | Go to lukestorey.com/leelaq and use code LUKE10 for 10% off their product line.BLUSHIELD | Use code LUKE to save 10% off your order at lukestorey.com/blushieldMORE ABOUT THIS EPISODE:(00:00:00) East Meets West: China, America, & the Shifting Global Landscape(00:18:58) Ancient Wisdom & Longevity Lessons from Hong Kong(00:29:20) Rediscovering Tea as Ancient Plant Medicine(00:52:53) From Personal Healing to Peak Performance(01:09:48) Tonics, Mushrooms, & the Return to Earth(01:30:42) Tannins, Timing, & Tea as a Fasting Tool(01:42:35) Closing Reflections and Spiritual InfluenceResources:• Website: piquelife.com• Instagram:

This is the weekly columnSome answers to common questions:• What does “fruity” and “sweet” mean in a wine review?They are two different concepts. Fruity or “fruit-forward” wine is one where fruit flavors dominate over other flavors such as vanilla, oak toast, minerality. Sweet wine has perceptible residual sugar because not all of the grape sugar was converted into alcohol or sugar was added after complete fermentation.Confusion arises when a dry wine with little or no residual sugar has very ripe fruit flavors. Our minds and tastebuds associate vivid fruit flavors with sweetness. We think the wine is sweet, even if lab results show there is little or no residual sugar. Most table wines are dry or off-dry (0-35 g/L). Dessert wines such as sauternes, porto, and sherry usually have significant residual sugar (120 or more g/L).• What do “perlage,” “mousse,” and “bead” mean in sparkling wine?Broadly, they all refer to the bubbles. Perlage can indicate finer, softer, smaller bubbles. Mousse can imply creamier bubbles. Bead can refer to the trail of bubbles rising in the glass. There is no hard definition and the terms can be used interchangeably.• What should I do if I break my wineglass at a restaurant?Notify a staff member immediately. No need to be embarrassed or make excuses; this happens all the time. The staff will want to clean it up themselves so you won't cut yourself and make the situation even worse. The staff has the tools and experience to make the problem go away quickly. You might sweeten the tip, however.• What is “structure” in a wine?Structure is an abstract term that is hard to define. Structure is about the relationship between all the components in a wine—tannins, acidity, alcohol, body, glycerol, and more. When a wine has “good structure” it means all the parts work together harmoniously. Tannins are the base element of wines with good structure, but structure is the sum of all the parts of a wine. You may not be able to define it, but you will know it when you taste it.• How do I open a bottle of wine with a wax seal?Ignore the wax seal, insert the worm through the wax into the cork and twist it down. Pull the cork. The wax seal will shatter to bits and fall away. If some wax clings near the opening, peel it away before fully pulling the cork.Last roundMay your troubles be less, your blessings more, and nothing but happiness come through your door. I think that means a wine delivery. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on WineLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber. 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

We began with Chef Anthony Bonett from @Moshulu, who's about to enter into his new role as the Chef at Triple Crown, located in the Radnor Hotel in Wayne, PA.  Chef Bonett has been working inside restaurants in Philadelphia for most of his career, landing a job with Fearless Restaurant's Marty Grims 15 years ago, and has worked for the family-owned business ever since. His career has long since focused on seafood-heavy cuisines where he offers creative meals to entice everyone's palates.  Today, he joined us while getting ready for the FR Restaurant Week, Easter Brunches, and his interesting twists on foods that we all love for the new Spring menu at Moshulu!  https://www.fearlessrestaurants.comhttps://www.fearlessrestaurants.com/moshuluhttps://www.triplecrownradnor.comNext, our host was joined by Keith Wallace who's name is synonymous with all things wine, including Founding a top-tier school for budding sommeliers and wine makers.  His career stemmed from working inside kitchens to wine making, from penning the book, "Corked & Forked" to contributing to different publications. As a person who looks for new and exciting ways to expand his career...he started a  program for sommeliers and winemakers at 31 years old which offers a wider accessibility for everyone to learn the industry.  His expertise and craft is finely-tuned so that he can ascertain what your taste in wine might be, and judge so accurately that his choices end up obtaining 90+ ratings from Wine Advocate and Wine Spectator.Wine School: https://www.vinology.comPodcast: https://podcasts.apple.com/us/podcast/after-wine-school/id1787586745Book: https://www.barnesandnoble.com/w/corked-forked-keith-wallace/1102622248Our final guest set her sights on business ownership within the culinary community early on, first trying her hand with interesting twists as a baker, then as a caterer, she started a ghost kitchen as well, and finally landed on her brand: Chubby Chicks.  Shakiera Turner, aka Chef Kiera has been turning up the levels on comfort food in the heart of Philadelphia. Although Chef Kiera has faced some issues after opening the doors for her new location at 1111 Walnut St in Philadelphia, she's finding a way to keep the upbeat and fun atmosphere going.  She just launched her new Party Boat, happening once a month through September which leaves from Atlantic City, NJ.  If you want to find out ALL the events/happenings that Chef Kiera has in the works, stay tuned in till the end of Food Farms And Chefs Radio Show, episode 318!Website: https://chubby-chicks-cafe.square.site/menuBook: https://www.amazon.com/Recipes-Chubby-Chick-Chef-Keira/dp/B0CMF5HB4NYouTube: https://www.youtube.com/channel/UCzGuJujcZ7xaKLpiGzGlYjQ

Ready to uncork a bold conversation? This week, King 5's Jake Whittenberg returns to the TLC Podcast for a glass-clinking, truth-spilling episode you won't want to miss. From navigating the complexities of recent tariffs, the ripple effects that could impact Washington's wine, tech, and aerospace industries, and what it means for local businesses, to the evolution of how local stories reach the public, Jake dishes out insights that matter to the Woodinville community and beyond. We dig into the shifting demographics of news consumption, what that means for small-town storytelling, how younger audiences are redefining the landscape, and how traditional outlets like local TV are adapting and thriving in the ever-evolving media landscape. Whether you're a local business owner, news junkie, or just here for the wine puns, this episode packs a punch with headlines as bold as your favorite Cab. Cheers! Listen now and pour yourself a glass of insight.

This week on our Vino Lingo segment we feature Andrew Nalle, Winemaker, Nalle Winery, Dry Creek Valley, defining the term “Sweet Tannins”.  Learn more by visiting www.nallewinery.com

In this episode, Angus O’Loughlin and Master Sommelier Carlos Santos delve into the diverse world of Spanish wines, shining a spotlight on lesser-known regions and grape varieties. They discuss the distinct characteristics of wines from Galicia, Ribera del Duero, and Montsant, offering personal insights and expert tips on wine tasting and pairing. Their conversation showcases the richness of Spanish wine culture and the rewards of venturing beyond well-known regions. Key Takeaways: Spanish wines are often misunderstood in Australia. Galicia boasts a cooler climate and terraced vineyards. Caíño Tinto is an elegant yet lesser-known grape variety. Ribera del Duero is renowned for bold, age-worthy wines. Tannins can vary significantly between different wines within the same DOC. Vega Sicilia is a prestigious Spanish wine worth collecting. Montsant offers excellent value compared to its neighbour, Priorat. Exploring new wine regions can lead to unexpected discoveries. YouTube: https://youtu.be/RzsZV7x_yz0?si=8cQKlVOxrUDobr0u Sponsors: RIEDEL 'Performance' Syrah/Shiraz: https://www.riedel.com/en-au/shop/performance/syrah-shiraz-688400041 Buy the wine, drink the wine where we get ours. Grays.com: https://www.grays.com/search/wine Socials TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Chapters 00:00 Introduction to Spanish Wines 03:11 Exploring Northern Spanish Wine Regions 06:00 Diving into Ribera del Duero 08:48 Personal Connections to Spanish Wines 11:50 Tasting and Pairing Spanish Wines 15:02 Favorite Spanish Wines and Closing ThoughtsThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about the surprisingly sweet health benefits of dates. Have you ever wondered how something so sweet could be good for you? While dates may pack quite a punch in carbs—75 grams of carbs in just four dates—they're also full of fiber, antioxidants, and essential minerals. Join Jenn as she breaks down why you might want to incorporate these dates into your diet, how to use them in recipes, and why portion size matters when enjoying their health benefits. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES: Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNew Year - Healthier YouNutrition Nugget: Antioxidants

Unravel the secrets of the ancient persimmon as we embark on a journey through time, from the Pleistocene era to modern-day culinary adventures. This episode of the Poor Persimmons Almanac is your ticket to understanding these fascinating "tomatoes of the trees," with their rich history and quirky characteristics. We delve into the archaeological significance of persimmons, their role in the diets of indigenous communities, and their unexpected renaissance thanks to agricultural pioneers like James Troop and Liberty Hyde Bailey. Enjoy our playful exploration of persimmons' versatile uses, from being a cherished sugar source to starring in a delicious stew with sunchokes, rabbit, and wild rice. We'll introduce you to the legends of persimmon breeding like Dr. Troop and Professor JC McDaniel, whose work has shaped the fruit's legacy. Take a light-hearted detour into the world of persimmon competitions and the curious controversy surrounding seedless varieties, all while learning about the nutritional benefits that could make persimmons a staple in your diet. Discover the science behind persimmon astringency and a variety of methods to reduce it, ensuring you enjoy the fruit to its fullest potential. This episode promises to entertain and enlighten as we celebrate the enduring presence of persimmons in our ecosystem.   For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   Key Words: Persimmons, Culinary Adventures, Pleistocene Era, Indigenous Communities, Agricultural Pioneers, James Troop, Liberty Hyde Bailey, American Persimmon, Breeding Legacy, Nutritional Benefits, American Diet, Disney Lore, Seedless Persimmons, Government Conspiracies, Astringency, Tannins, Podcast Production, Unscripted, Playful Nature

Why does wine taste the way it does? Why does Cabernet smell like blackcurrant? Or Syrah like pepper? Or Beaujolais like...bananas?!In this intriguing show our genial, white-coated guide is wine chemist and sensory scientist Gus Zhu, the first Chinese Master of Wine. As he says, 'Behind every glass of wine, there is science.'In terms of chemistry, wine is one of the most complex solutions on the planet. Not only that, but human senses are notoriously complicated and variable. It all makes answering the question of why wine tastes the way it does...quite tricky.But do not fear - there's plenty to learn and enjoy in this episode, and we touch on things as varied as flowers, cigarettes, farting, petrol, AI, soap, saliva, whisky, urine and strawberry-flavoured yoghurt. NB: you can get 15% off Gus' brilliant new book (Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting) by using the code WINEBLAST15 at www.academieduvinlibrary.comThanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode including full wine recommendations, on our website: Show notes for Wine Blast S6 E9 - Lessons in Wine ChemistryInstagram: @susieandpeter

What's the important difference between dry wines and the dry feeling you get when tasting certain wines? Do all or even most wines taste better when they're older? How can you make the most of a trip to Washington wine country? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hailey Bohlman You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Hailey's experience with hosting her first virtual wine tasting during the pandemic? How did Hailey get actor Kyle MacLachlan to do a virtual wine tasting with her tasting club? Is there an overlap between Hailey's wine career and her career in technical program management? How does Hailey's background and passion for mathematics influence her approach to understanding and teaching about wine? What's been the most challenging wine concept for Hailey to explain in her Wine 101 series? What's the most mind-blowing scientific fact about winemaking that Hailey has learned? Which wine myth does Hailey find herself debunking repeatedly? Who were Hailey's most memorable podcast guests so far? How can you make the most of a trip to the Washington wine regions? Where is Hailey's ideal place to have a glass of wine? What does Hailey love about Domaine Philippe Vandelle Poulsard and Damsel Cellars Stillwater Creek Syrah? Why does Hailey hate the idea of clean or fit wine? Which wine would pair well with Hailey's childhood favourite, microwave chicken pot pie? Why does Hailey admire Brooke Delmas Robertson, winemaker at Delmas wines? What are Hailey's favourite wine gadgets? If Hailey could share a bottle of wine with anyone outside the wine world, who would it be? What message would Hailey want to share via a billboard in Seattle?   Key Takeaways Hailey notes that one of the hardest wine concepts to understand is tannin, which gets confused with dry in the wine world. Tannins in red wines cause your mouth to feel dry like having a cotton ball in your mouth. When you say a dry wine, you're saying a wine with no sugar, nothing to do with the tannins. The myth Hailey hears a lot is that all wines taste better when they're older. That's actually not true. You need to know which wines can age, but that's when you ask the experts. Shop at the small wine shops, ask the staff, ask winemakers and other experts. Hailey advises to go for a variety of experiences and wineries when you visit any wine region. For eg. to make the most of a trip to Walla Walla, Washington, she suggests visiting wineries with vineyard tours, such as Delmas. They will teach you about how they're growing the vines. Then look for a blending class like at at North Star winery. Then try a food and wine pairing, such as the one at Pepper Bridge. Visit both small and large wineries.   About Hailey Bohlman Hailey Bohlman, is a wine enthusiast turned wine educator and founder of Cork & Fizz with the goal of making wine more approachable for everyone. By offering guided wine tastings, along with tips, recommendations and podcast, she makes wine fun and exciting!       To learn more, visit https://www.nataliemaclean.com/318.

This week Sam updates you on an ecstasy-spiked champagne case, flooding in the Rhône Valley, the Castel Group's new acquisition, Australia's wine sales to China, and two new technologies in winemaking – one that can take the place of sulphur dioxide and the other that can condense CO2 from winery fermentations to be used later in the winemaking process. Read the transcript of this newscast at https://www.jancisrobinson.com/articles/carbon-capture-winery-chestnut-tannins-rhone-floods-castel-group-buys-malard.

This weed on our Vino Lingo segment we feature Rhonda Wood, Owner & Winemaker, Wood Family Vineyards, Livermore Valley, defining the term “Balanced Tannins”.  Learn more by visiting www.woodfamilyvineyards.com

Episode 24-27 August 1, 2024 What Tests do You Do There was a ton of tannin talk as well. Time: Thursday 8:30 a.m. (e.s.t.) Phone: 605-475-4000 Access Code: 799479# Ever wonder how other Sales Professionals are successful?  What they do to make (or break) the sale?  How professionals from other industries view the water treatment [...]

Welcome to "From Tactical to Tannins," where we follow the journey of an ex-Los Angeles SWAT officer turned sommelier. Discover how a childhood of constant change shaped his resilience—transitioning from high-stakes operations to the intricate world of fine wines. Join us for a tale of transformation that blends grit with elegance in a unique narrative. Cheers to embracing change and savoring the journey.Top Takeaways:⦁ We can break the chain!⦁ Put one foot in front of the other⦁ Strengths comes from embracing the hard times---work through them-not OVER them⦁ Learn life's lessons on what not to do⦁ Be cautious of decisions you make⦁ Asking lots of questions is a good thing⦁ Enjoy the different chapters of your journeyTo receive Valerie's Voice free monthly Leadership Tips and to learn more about her leadership programs and coaching, visit her website: https://valerieandcompany.com/ Listen and watch Doing it Right the Stories that Make Us- https://bit.ly/2E483Hx Subscribe, rate, and write a review on Apple Podcast- https://apple.co/2SHDDmo Subscribe on Google Podcast- https://bit.ly/2I8i6zn Follow Valerie Sokolosky Online: LinkedIn: https://www.linkedin.com/in/valeriesokoloskyFacebook:https://www.facebook.com/ValerieAndCompany

Recorded Live at Hospice du Rhone Walla Walla. Welcome back to another exciting episode of Beats Vines & Life! I'm your host, MJ Towler, and today we have a special treat for you. We're diving deep into the world of wine, sports, and the incredible journey of our distinguished guest, former NFL star turned vintner, Sidney Rice.In this episode, we explore the powerful lessons learned from others, the fascinating beginnings of my wine journey in Minnesota, and the unique challenges and triumphs that come with blending a passion for wine and a legendary football career. We'll hear about Sidney's early love for sports, from his standout days in South Carolina's youth football leagues to his rise as an NFL Pro Bowler and Super Bowl champion. Plus, we'll delve into the dynamic world of Dossier Wine Collective, the innovative ideas behind our unique wine labels, and how we're striving to make wine accessible and engaging for everyone.Sidney also shares candid stories from his professional football career, including navigating the business side of the sport, enduring the Midwest summers, and playing alongside notable quarterbacks. We'll touch on the importance of mentorship, the impact of family and upbringing, and the excitement of building a legacy with Dossier Wines that you, our wonderful listeners, can be a part of.So, grab your favorite glass of wine, settle in, and join us for an inspiring conversation that bridges the gap between the gridiron and the vineyard. Cheers to the stories that shape us and the wines that bring us together!A Massive THANK YOU to SIDNEY RICE & HOSPICE DU RHONE!!This episode's wines: 2021 Dossier Index Red Blend 2022 Dossier Viognier 2021 Dossier SYR Syrah 2021 Dossier Dissertation To learn more about Dossier Wine Collective click the link! Follow DossierWine Collective on IG!For more information about Hospice du Rhone click the link!Follow Hospice du Rhone on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, GrenacheFest. The Second Annual Grenache Festival in Walla Walla, Washington, will be held on November 8th, 2024. It will feature a seated comparative seminar, followed by live music, food, plenty of Grenache wines, and tons of fun.For more information, go to GrenacheFest Hosted on Acast. See acast.com/privacy for more information.

“Who hurt you, Stephen?"In this episode of Life Was Peachy, host Andrew Cahak is joined by Adam Rucinski (Curve, Wolf Blood, Strange, Tannins) to discuss 2000's Gift by Taproot. For more info, giveaways, and original memes, check out lifewaspeachy.com and @LifeWasPeachy on Instagram and Facebook.

“Who hurt you, Stephen?"In this episode of Life Was Peachy, host Andrew Cahak is joined by Adam Rucinski (Curve, Wolf Blood, Strange, Tannins) to discuss 2000's Gift by Taproot. For more info, giveaways, and original memes, check out lifewaspeachy.com and @LifeWasPeachy on Instagram and Facebook.

The Heart of Tradition Podcast- For everything magnesium but also life changing ideas, European wisdom, health tips and more from the speartip!ALSO: Goodbye Industrial Grade Magnesium claiming to be Zechstein. Hello Clear-stone, Zero Solvent Magnesium !! Can you call the source? With us you can.Always in healthy blue GLASS. Only One Ingredient. Verifiable Zechstein.For our videos check out our website. Click on Videos. OR for our Blog, Click on Blog.20% off with code HEART20 theheartoftradition.com

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

This time, Justin, Adam and Albert go on a walk through the complex world of bittersweet (and bittersharp) cider. Armed with questions, praise and a few fairly satisfactory answers, our earnest trio attempt to define dryness, get technical about tannins, try to figure out polyphenols, and ponder the platonic ideal of corner shop snack pairings... with only a mere couple of digressions about punts and cheese. Ciders from Skyborry Cider & Ross-on-Wye Albert is bitter @rosscider Adam is sharp @adamhwells Justin is sweet @justinwells1346

AYO! In this captivating episode of the Luck Management Podcast, we welcome Joe Eiselt and Henry Davis, co-founders of Tannin Rinse. Joe, a cherished friend from Charlotte, and his partner Henry share the intriguing backstory of their innovative product designed to combat coffee breath. Born out of a lightbulb moment in a local coffee shop, their journey into the world of oral care began with a simple yet powerful idea.Throughout the conversation, Joe and Henry dive deep into the science and chemistry behind mouthwashes. They explain why their all-natural formula not only promises to freshen breath but also aims to revolutionize the mouthwash industry. The duo details the challenges and triumphs they've encountered while developing Tannin Rinse, emphasizing their commitment to natural ingredients and effective results."Luckies" will enjoy a blend of humor, interesting facts, and engaging stories as we explore everything from the origins of their idea to the potential impact of their product on daily routines. It's not just about oral care; it's about enhancing life's flavorful moments without the aftertaste. Don't forget to visit tanninrinse.com and follow their journey on all social media platforms to stay updated with the latest in natural oral care innovations.Keep Living The Luck Management Lifestyle!Support the showInstagram: @the_luckmanagementpodcastApple Podcasts: https://podcasts.apple.com/podcast/id1637190216Spotify: https://open.spotify.com/show/4JsxM55BY6tRlGzJCiUnvzKeep living The Luck Management Lifestyle!All Episodes are presented and brought to you by CharmND. CharmND is a lucky charm business providing memories, nostalgia, and pieces of Notre Dame to hold in your hand! Check us out on Instagram @charm_ND & @CharmNDShop on Etsy for your piece of Notre Dame.

Welcome to another episode of "Beats Vines & Life," where the rhythm of music meets the richness of wine culture. Today's episode features a special and insightful conversation with the innovative winemaker, Aaron Jackson. Join us as we uncork the story behind his unique wine blend, “The Trespasser” which started in 2010, and his journey from a passionate youth to an established name in the wine industry.Aaron shares his excitement for the ever-evolving winemaking process, the highs, the challenges, and the way climate change is stirring the pot. He invites us all for a toast and a trip down to their winery in Tin City, Paso, while relishing the deep, enduring connection between wine and its connoisseurs.Host MJ Towler dives into Aaron's technique, philosophy, and passionate drive that led him to specialize in the Petite Sirah variety. Alongside discussions on blending artistry and winery challenges of today, Aaron's tale serves as a beacon for aspiring young entrepreneurs in the industry.So pour yourself a glass, settle in, and let the blend of conversation and discovery flow. This is "Beats Vines & Life," and we're about to taste the stories that make wines—and life—truly extraordinary.A Massive THANK YOU to AARON JACKSON!!!This episode's wines: 2021 Aequorea Pinot Noir San Luis Obispo 2021 Aaron Wines “The Trespasser” 2021 Aaron Wines Petite SirahTo learn more about Aaron Wines, click the link!Follow Aaron Wines on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at beatsvinesandlife.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, GrenacheFest. The Second Annual Grenache Festival in Walla Walla, Washington, will be held on November 8th, 2024. It will feature a seated comparative seminar, followed by live music, food, plenty of Grenache wines, and tons of fun.For more information, go to GrenacheFestFollow GrenacheFest on IG GrenacheFest Hosted on Acast. See acast.com/privacy for more information.

Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Arielle Johnson for years. Her new book is Flavorama: A Guide to Unlocking the Art and Science of Flavor. Evan Kleiman: When I hear the term "flavor scientist," my mind goes to the industrialized food world. I think of someone working for a big company, like Kraft or Kellogg, who's trying to create the next viral snack or food trend. But that is not what you do. How does your work differ from that of most other flavor scientists? Arielle Johnson: Most food scientists and most flavor scientists are employed by large food companies, largely because that is who hires people like that and pays for the field to exist. I'm at a little bit of a right angle to what they do. [What I do] intersects in the chemistry and in the sensory science but I'm much more interested in understanding flavor as an everyday experience, as an expression of biology, culture and ecology, and as something to use in the kitchen. So I do apply it but in a different way than it is typically applied. Are you often contacted by chefs who are trying to create something or push something further, and they need science to help them take a leap? Often, they don't necessarily know what science they need but they know that I am good at solving problems using science. Often, a chef has been working in one direction or another, maybe trying to do a fermentation project or get a flavored ice to behave a certain way. When I can, which is a lot of the time, actually, I like to step in and try to cherry pick what area — is it biology? is it chemistry? is it molecules reacting? is it volatility or something like that? — and set them on the right path to get what they want. That must be eminently satisfying. Incredibly. That's my favorite thing. What intrigues me about flavor is how personal it can be. I sat across from noted restaurant critic Jonathan Gold each week for a couple of decades, listening to him describe flavor. I would always ask myself, is that how I perceive what he's talking about? Often, in my own mind, it was no, I'm perceiving it differently but how interesting it is, what he's perceiving. Could you speak a little bit about that, the personal nature of flavor? One of the things I find most exciting and attractive about flavor is that it sits at this intersection of the extremely concrete — it's based on molecules, which we can measure, real matter — and the personal. Flavor doesn't happen until you put something in your mouth and the signals get sent to your brain and then from there, all bets are off. But one important piece to the connection between flavor and the personal, is that flavor is not just taste, it is also smell.  Smell is a huge, essential part of flavor. Smell, more than any of our other senses, is deeply tied in a physical, neurological way to our emotions and memories. Once we gather smell molecules and build a smell signal and pass it to the rest of the brain, the first place that it goes is the limbic system in places like the amygdala, places where we keep our most emotional, personal memories and associations. So with smell, and therefore with flavor, we'll often have our personal history, our emotional reaction to it, come up before we can even recognize or articulate what it is that we are smelling and tasting. Chefs and restaurants around the globe enlist the help of flavor scientist Arielle Johnson to give them a leg up on deliciousness. Photo by Nicholas Coleman. It's so interesting to me that these days, on social media in particular, where people are constantly giving their takes on whatever they're eating or the latest restaurant thing, it's always within these parameters of better or worse. Yet I think very few of us have spent the time to actually parse what it is we like and why. I think that's true. I think science really has nothing to say about questions of aesthetics and taste — taste in the philosophical sense, not the physiological sense. What is the ultimate? What is the best? These are subjective questions. Science can enhance that understanding but can't really tell us what it is. Let's get into the science. What is flavor? Flavor is a composite sense, combining mostly taste and smell, as well as some information from all the other senses but taste and smell are the two big ones. Taste, meaning sweet, sour, salty, bitter, and umami, is something a lot of people know about but let's focus on smell. In the book, you say, "Right now, as you read this, you have brain cells dangling out of the bottom of your skull, exposed to the air inside your nose at all times, and we all walk around like this is totally normal." I know that is how it works. I know it's a real thing. And still, every time I think about it, it blows my mind that that is how smell works. We have neurons that are attached on one end to a structure called the olfactory bulb in our brain and then those neurons, those brain cells, pass through small holes in the base of our skull and just kind of hang out, waiting to grab on to smell molecules on the inside of our nasal cavity. Amazing. You compare smell to a QR code. What do you mean by that? It's probably best understood by comparing it to taste. With taste, we have very distinct matches between specific molecules, specific receptors, and specific perceptions. When you taste something sour, acid molecules will go onto your tongue. They will interact with the sour receptor, which pretty much only interacts with them and with nothing else, and the signal that gets sent to your brain is like pressing a key on a piano. So sour, loud, and clear. Very simple, very one-directional.  With smell, we don't have a finite set of smells the way we do with taste. We have the five basic tastes. With smell, we have about 400 different types of receptors and the way that we collect smell information is rather than having these one-to-one pairings, like acid to sour receptor and sugar to sweet receptor, all volatile smell molecules can interact with several of these 400 receptors. And any receptor might grab on to a few or dozens of molecules in a different way. You have some rules for flavor that you list in the book. I think the one that is the most useful for home cooks is the fact that flavor follows predictable patterns, and that if people understand the patterns, they can unlock the ability to improvise. Is it possible to train your palate to become attuned to that? Absolutely. A lot of people when I'm talking to them and they hear that I study flavor, they're like, "Oh, I have such a bad palate. I could never do that." The fact is that most humans are very, very good at distinguishing differences between flavors, we're just very bad at naming them. Fortunately, we can learn how to do that with practice. Most of us are just out of practice. I've actually, in my academic career back in the day, trained a few dozen people to become very precise analytical tasters. What we do in the lab, you can essentially replicate on a simpler level at home. It's really just a process of smelling and tasting things very carefully, paying attention, trying to name any associations that you have, and then basically doing this over and over again. Most people are bad at it at first and it feels very out of our comfort zones and uncomfortable, but eventually, you will get very good at it. Let's get into specific ingredients. What is meat?  Meat, from the perception of a flavor scientist, is a mostly flavorless but texturally interesting sponge of proteins soaked full of water with a relatively tiny amount of flavor-active molecules in it. Those flavor molecules are like precursors and they create a meaty flavor once that meat is cooked. Yeah, so if you smell ground beef or taste beef tartare from a restaurant or a supplier that is reputable enough to give you raw meat, you'll notice it doesn't taste beefy like beef stew, necessarily, or like cooked meat. That beefy flavor really doesn't exist until you start heating up the meat and the different ions and enzymes and things like that interact with things like cell membrane lipids and free amino acids, stuff that's floating around. Once all these components meet and get shaken up in the heat, they'll make these very beefy flavored molecules. That is the flavor of meat that we know and love. Objectively, do vegetables have more flavor than meat from a molecular standpoint? Yes. In terms of raw product, vegetables have a lot more flavors than raw meat. Definitely. Okay, spice. We're here in LA. You had a burrito for breakfast. Why do different versions of chilies hit differently? In terms of spiciness, chilies have a very, very spicy molecule in them called capsaicin. The range of spicy in chilies is pretty much a one-to-one correspondence with the concentration of this molecule capsaicin that they make. The weird and fun thing about spicy is that it feels like a taste but it is not actually a taste because we do not sense it with our taste buds. We sense it with a pain receptor. Technically, spicy is a part of touch. Wow, I love that. For some unknown reason, I have about two pounds of cocoa nibs in my pantry.  Nice problem to have.  You gave me the gift, in your book, of cocoa nib lemon butter. How do we make it and what do we do with it?  Cocoa nib lemon butter is a compound butter. It's a recipe I wrote to highlight and showcase how good fat is as a carrier of aromas. Specifically, any compound butter is really about taking some kind of flavorful solid ingredient, folding it together with butter, and letting it hang out for a little while. With cocoa and lemon butter, you get these deep, roasted fruity notes from the cocoa nibs, some bitterness and also this very light, sprightly, heady citrus flavor from lemon zest. The nice thing about compound butter is that it's easy to make. And by giving these aromatic, flavorful ingredients a chance to hang out with the butter for a little while, you'll get something that is infused with the character of the flavors but also has these intense pops of it. It's a dynamic eating experience that I really like.  It's really interesting. The reason I have so many cocoa nibs is that I really love making biscotti with cocoa nibs. I think I'm going to make that butter and then use the butter in the recipe.  That sounds delicious. That's exactly the kind of thinking I hope people take away from reading about flavor. Basically, any time you're cooking and bringing ingredients together, you have an opportunity to bring them together in a more flavorful, more delicious way. Any time you're adding fat to a recipe, whether it's butter or oil or anything like that, if you combine it with the flavorful ingredients early on, you'll get a much more intense, round, well-infused flavor. Making this compound butter and then using the butter to make the biscotti, I think you'll probably get quite a different taste experience. Cacao Nib–Lemon Butter Makes about 1 cup This is a salty-sweet dessert on some rich brioche or challah. It's also great on squashes, summer or winter. Ingredients  2 sticks (about 225 g) softened, best-quality unsalted butter (grass-fed and cultured, if you can find it!) 2 tablespoons (20 g) lightly toasted, crushed cocoa nibs a scant ½ teaspoon (2.5 g) fine sea salt 3 g lemon zest (just short of 1 medium lemon, zested) Instructions In a medium to large bowl, combine all the ingredients. Mix together well, then pile on a piece of plastic wrap and roll into a log. Chill, well wrapped, in the fridge until use. Consume within 3 weeks. Reprinted from Flavorama by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson. Tell me about your Peanut Russian. The Peanut Russian is my take on a White Russian, which is coffee liqueur and half-and-half. Watch The Big Lebowski. I don't know if people still drink them regularly. I like them a lot. It's this idea of an alcoholic beverage that's got this deep coffee, bitter brown goodness and a lot of creaminess. But in this case, instead of a dairy product, you use peanut milk, which is like making soy milk but with peanuts instead of soy beans. It's extracting all the flavor of the peanut into this creamy "milk" and then using a coffee-infused rum in the place of a Kahlúa to make a really creamy, nutty, also vegan cocktail experience. It sounds so good to me. Why are you a fond evangelist, someone who goes so far as to cook giant trays of chicken that you're then going to dispose of because you have stabbed it so many times to let the juices flow out and caramelize on the pan? The fond is, as you say, when you're cooking a piece of meat and the juices leak out, they make this brown layer that sticks to the pan. This, to me, is the perfect concentrated essence of meatiness. Whenever I brown a piece of meat or I'm trying to make gravy or roasting a piece of meat, I always, always, always deglaze the pan and find a way to incorporate the fond, the brown meaty parts into either the meat itself or into a sauce.  During previous Thanksgivings, when we've grilled our turkey and we're not roasting it in a pan, so we did not have a fond, I did not want terrible gravy (I think fond is essential for good gravy) so we roasted sheet pans of chicken drumsticks that I stabbed all over while they were cooking, which you're not supposed to do. You're not supposed to stick your knife too many times into a piece of meat to check because it'll let the juices run out. In this case, I wanted the juices to run out because I wanted them to collect on the pan and make an extra, extra large fond to use wherever I wanted. In this case, [it was] for delicious gravy. In my defense, I didn't actually throw the drumsticks away. I did use them to make a light stock. But in this case, you're really taking that flavorless sponge and separating it from the meat juice, which you get to experience as its own concentrated essence. Does texture have anything to do with flavor or is it just a bonus? No, texture is a huge part of flavor. The texture of salt grains, for example, can have a really significant impact on how salty you perceive a salt to be. Things like astringency in red wine. If you drink a young red wine and it makes the inside of your mouth feel like sandpaper, you'll have a bit of a different flavor experience overall than if you were just drinking it without tannin. Is that because the tannins are actually having a physical effect on the surface of your tongue? Not on the surface of your tongue. Your entire mouth is lubricated with saliva. (Sorry for saying "lubricated" and "saliva." I know those are gross words.) What makes saliva a good lubricant, in this case, is because it has different types of proteins, sometimes what are called glycoproteins, floating around in it. Tannins, which are groupings of polyphenols that make red wine red and other fruits and flowers the colors that they are, react with the proteins and pull them out of solutions. It'll actually make your saliva a much less efficient lubricant. Astringency is the unmediated feeling of your tongue touching the inside of your mouth. I love that. It's such a nerd fest. Do you think that one reason why a lot of good restaurant food happens is because chefs take advantage of opportunities to create layered flavor, they take the time to do that, whereas at home, we just want to feed ourselves? Absolutely. In a restaurant, since you are doing all of your prep in advance and then executing many dishes over the course of a night, the structure is really set up that allows you to pre-make or pre-prep a lot of different components then bring them together on the final plate. I'd say yeah, the biggest difference between really complex-tasting restaurant food and home cooking is this singular focus on making each component as flavorful as possible, often regardless of how inefficient and time-consuming that is. This is where all of the infusions, extractions, dehydrated situations come into play. Fermentation, things like that, if you want to start your prep months before you're going to eat a dish. Like at Noma. Exactly. We have to talk about pie because we're kind of pie-obsessed. And specifically apple pie. We have a big contest coming up in a few weeks and there are two apple categories this year. How is the flavor of an apple transformed by heat? When you heat up smell molecules, since those molecules are volatile, they are able to basically spend time as a gas and float through the air. Once you heat them up, they will start to essentially boil off and dissipate. This is how a reed diffuser or one of those candle rings that you put essential oils into works. You heat up small molecules and they'll go up into the air more. They won't all do it at the same rate and to the same degree.  When you cook apples, or heat up pieces of fruit but specifically apples, you'll tend to boil off some of the lighter, tutti fruity and green top notes. What you're left with are a lot of what a perfumer might call the base notes, the physically and chemically heavier smell molecules that, in the case of apples, have this really decadent, plush, rose petal, cooked fruit, caramel, tobacco character. That's one of my favorite flavors. My favorite apple molecule is called beta-Damascenone. It is a norisoprenoid. It's one of these apple base notes. Do you have any advice on how to enhance the flavor of an apple pie?  Yes. One is to enhance the flavor of the apples themselves by trying to induce chemical reactions that will create more flavors than the apples already have. So if you were to roast or caramelize the apples a little bit, or if not all of the apples, some of the apples beforehand, you'll be introducing more flavor molecules into the pie, literally. If you include any fats or butter in the cream, in the filling itself, let the apples and the spices mingle together with any fat for maybe a day in the fridge before you put them all together and you'll get a much more permeated, infused flavor expression of all of those things.  If you wanted to go crazy, you could enhance the apple flavor of the apple filling by using a bit of apple molasses, which is really just reduced apple juice or apple cider. If you juice some of the apples and simmer [the juice] very gently until you make a syrup, you'll get a super concentrated essence of apple that you can then really beef up the apple pie with. As water reduces, flavor gets a boost, giving apple pie a concentrated taste when the fruit bakes. Illustration by Arielle Johnson. That's what I do. Great minds think alike, I guess. There are a couple apple farms that make an exceptional cider extract — boiled cider. It's so delicious.  I think that's a great example of how thinking about the science of flavor doesn't have to feel like an organic chemistry class. It can be a little enhancement to your existing culinary intuition. I'm glad you already figured that one out. If you can exhort us to take on board one technique at home to create more flavor, what would it be? I think one of the easiest ways to embrace this is to embrace the Maillard reaction. The Maillard reaction is a reaction between amino acids to the building blocks of proteins and sugars. Chemistry aside, it is the source of all of the browned, toasted, roasted flavors in things like chocolate, coffee, roasted meat, chicken skin, toast, brown butter. It's a reaction that has many different faces. Chocolate doesn't taste the same as coffee although they're both sort of brown-tasting.  The easiest way to use this to add extra layers of flavor to whatever you're cooking is to heat up any ingredients that you have, whether that's butter or a piece of meat, so that these things have a chance to react with each other and to, as much as possible, do things like dab the outside of meat before you sear it so that there isn't as much water. [That way], the water doesn't absorb all of the heat, the heat can go into the meat and then create this delicious browning reaction. A lot of the precursors, the building blocks for this stuff, are just hanging out in the ingredients that we're using all of the time. All you have to do is be a little bit clever about how you're applying heat to them and you'll reap all of these flavor rewards. "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the building blocks of yumminess. Photo courtesy of Harvest.

Uncork the secrets of a timeless elixir as we explore the relationship between wine and health. It contains antioxidants and has been purported to improve heart health, longevity, blood sugar, memory, and even treat the common cold. But is any of this true? Can drinking wine really have health benefits? Join us to hear what science actually says about this intoxicating substance. Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

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

Legendary BBQ pitmaster Aaron Franklin chats with Trey Elling about FRANKLIN SMOKE: WOOD. FIRE. FOOD. Topics include: Why he decided to complete a "trilogy" with this book (2:20) Turning what you love into a career (3:22) Aaron's willingness to share his "secrets" (4:00) How he has evolved with cooking brisket (7:05) What got him interested in the science of cooking BBQ (9:59) Recalling his restaurant's fire in 2017 (11:45) Why he loves about his for-home Franklin Pits (14:33) Aaron Franklin respects wood, specifically post oak (16:42) Tannins and firewood (19:05) Cutting wood (20:30) Cooking with fire (23:15) Aaron's smoke sensitivities (27:23) Spending less time cutting meat for lunches (29:27) Uptown Sports Club (30:28) Is his next restaurant going to be a taco place? (33:41) The whole Branzino recipe in FRANKLIN SMOKE (38:35) "Hot n' Fast" brisket (39:55) Reverse searing (41:04) Favorite places to grab meat to cook at home (46:14) Austin's current food scene (48:08) How Aaron would cook humanely harvested human (51:20)

KEG FOUND THE GREATEST IPA OF ALL TIME! And with us to try it is our guest's beer experts Lauren Rua and Steve Hooker.  We catch up with Lauren on her new position at Apple Theory Cidery and Valor Wines and how she transitioned from the Beer world to ciders and wines. And we try some of their signature beverages including a cider that tastes like pie and ice cream. Keg Kettles brings us beer from his trip to Colorado including an IPA which he considers to be The Best Ever. We hear all about the Colorado brewery scene and the differences between Colorado breweries and the breweries in Connecticut. Plus, Keg tells us all about seeing Red Rocks, Watching the Mets lose and if a Coors Light really tastes better in The Rocky Mountains. And we cover The Pink Boots Societies Beautiful Badass Brew Fest. we talk about our favorite beers from the event and discuss if the festival truly received the support it deserved from the beer community. As we get hammered, we get into riveting conversation about Tannins, Beer Party Balls of the 90's, Where pineapple should and should not go and James Earl Jones. A fun time drinking some solid beer, wines and ciders with Lauren and Steve. Follow @appletheorycidery on Instagram for more info on Apple Theory and Valor Wines. Check out MANSCAPED.com and Get 20% off + Free Shipping on your next purchase with the Promo Code BEERMANBEER 

Imagine enjoying a delicious glass of Cabernet Sauvignon while also helping shelter dogs find their forever homes. Sounds too good to be true, right? Well, that's exactly what you'll get with the Bar Dog Cabernet Sauvignon 2020. Join me as I discuss this unique and reasonably-priced wine, along with the vintage wine estates behind it and how they give back to a good cause.Not only does the Bar Dog Cabernet Sauvignon 2020 taste great, but it's also a summer sipper that appeals to a wide range of people, making it perfect for gatherings with friends and family. I'll delve into the distinct blend of grape varieties used in this medium-bodied wine and share my thoughts on the importance of Tannins in a good Cabernet Sauvignon. So, pour yourself a glass and raise a toast to this wine that not only satisfies your taste buds but contributes to helping our furry friends find loving homes. Cheers!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

What are wine tannins? And how does it affect our perception of wine? Tannins are polyphenols found in plants, seeds, leaves, and fruit skins.  To understand better the sensation the tannins gave on the palate think about the tea leaves, dark chocolate, almonds with skins, cinnamon, clove, and other whole spices. Want to know where the tannins may come from? 

Synthetic Tannins, Their Synthesis, Industrial Production and Application

This week on Make Me A Gamer we've got another grab bag of an episode! Atma has a short review of Fire Emblem: Engage before they take HarveyZ on a light dive into the to-do around the game Abandoned that occurred, as well as the current drama surrounding the upcoming game The Day Before. After that there's a quick look at some of the "funniest" headlines about video games according to Ranker (spoiler: they aren't very funny). Finally, Atma gets an assignment from HarveyZ as they take advantage of all those free games that the Epic Games Store has put out and get one picked for them to play. We hope you enjoy! Make Me A Gamer on Twitter: http://www.twitter.com/MakeMeAPodcast E-Mail Us at: makemeagamerpodcast@gmail.com Discord: https://discord.gg/xNVvTSB As always, thank you so much for listening and please leave us ratings and feedback however you're listening to our podcast! Please stay safe out there, get vaccinated, and wear a mask!

Christi & Alex are at it again! The glass are charged, the mikes are hot, and they are back in the PodStudio with Kevin the Studio Dog taking apart a wine and finding out what there is to love about it! Originally "Somm-Thing To Drink About", Christi & Alex have changed the name to reflect their passion for getting great wines into people's glasses. So pop in the earbuds, pull open a bottle, and let's Drink Something Amazing!Winemaker NotesBright deep, dark red with a luminous purple core. Vibrant notes of blueberries over-layed with dried violet petals and gentle woody spices.  Notes of primary blue fruits combined with licorice straps and a brilliantly fragrant floral overtone. Tannins are savoury and detailed. TWO HANDS ( @TwoHandsWines )The idea for Two Hands was born in 1999 when founders Michael and Richard decided it was time to make their own wine and market it on the world stage.The original aim was, and still is, to make the best possible Shiraz-based wines from prized growing regions throughout Australia. Quality without compromise is central to the Two Hands philosophy, driving all the decisions from fruit and oak selection to packaging and promotion. Two Hands works closely with its estate vineyards and band of growers to ensure the full potential of each vineyard is reached. They handle every parcel of fruit, however small, separately from crushing through to fermentation and oak maturation to ensure complexity and personality in the finished wines.2020 Two Hands 'Angel's Share' Shiraz McLaren Vale, Australia14.1 % abv$29.99 average priceBuy This Wine!  #Wine, #Redwine, #Somm, #SpokaneSomm, #SommThing, #DrinkSomethingAmazing, #Australianwines, #Australiawine, #TwoHandsWinery, #Winepodcast, #TwoHands, #Syrah, #Shiraz, #WineEducation, #Australia, #McLarenVale Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Hi Skylar (or Skyler…tough name either way), have you ever wondered how many fucking words one needs to describe wine? Neither have we. But have you ever wondered about the legal IP battles going on behind the scenes of the artisanal dildo industry? Mmmm yeah neither have we. Anyway, that's what this episode is about, so enjoy! We know you aren't reading this description anyway, traitor.And just so you know, we took one for the team and cut some prettyyyy NSFW content out, but you WISH you could hear it. Do I smell a Patreon with only a dozen followers in the distance? Or is it Robert Parker, the world's most trusted authority on wine for over 30 years. Today's cameos includeQuill serving a sommelier's wet dream with some advanced vocabulary from a vineyard near you #fleshymouthfeelAudrey claiming she knows all of the wine terms and then not knowing any of the wine termsDeciding that artisanal dildos and glassblowing are similar niches in the art worldA walk-through of the shevibe website. Did I just hear someone say “a hammer dildo that's made out of recycled ocean plastic at 50% off?” Use code #greatatlanticgarbagepatch1000 for your very own Bad Planning™ discount at checkout

What exactly is a blackwater aquarium? In this episode of the podcast, the Water Colors team do their best to demystify what exactly makes an aquarium "blackwater" and how to do it at home. Corrections: - Betta brownorum is not named for its color. It is named after Barbara and Allan Brown, who first collected the species. Fishes Mentioned in this Episode: - Apistogramma spp. - Cardinal tetra (Paracheirodon axelrodi) - Licorice gourami (Parosphromenus spp.) - Tucano tetra (Tucanoichthys tucano) - Betta rutilans - Betta coccina - Chili rasbora (Boraras brigittae) - Neon tetra (Paracheirodon innesi) - Rummynose tetra (Hemigrammus rhodostomus) - Betta macrostoma - Discus (Symphysodon spp.) - Betta brownorum - Nanochromis splendens - Nanochromis transvestitus - Noble gourami (Ctenops nobilis) - Chocolate gourami (Sphaerichthys spp.) - Pelvicachromis kribensis "Lobe" - Pelvicachromis kribensis "Moliwe" Literature Cited: Li, Y., Fang, F., Wei, J. et al. Humic Acid Fertilizer Improved Soil Properties and Soil Microbial Diversity of Continuous Cropping Peanut: A Three-Year Experiment. Scientific Reports Volume 9: 12014 (2019). Kraus, T.E.C., Dahlgren, R.A. & Zasoski, R.J. Tannins in nutrient dynamics of forest ecosystems - a review. Plant and Soil Volume 256, 41–66 (2003). Peng, K,  G. Wang, Y. Wang, B. Chen, Y. Sun, W. Mo, G. Li, Y. Huang. Condensed tannins enhanced antioxidant capacity and hypoxic stress survivability but not growth performance and fatty acid profile of juvenile Japanese seabass (Lateolabrax japonicus). Animal Feed Science and Technology Volume 269: 11467 (2020).

There are many parts of European and American cultures that have intermingled, some quite successfully, but the jury is still out on whether the vitis vinifera and the American vitis species have created something truly special and lasting. In this show, we break down European-American grapevine hybrids – what they are, why they are more important to the conversation today, their history, how they are made and what some of the more popular and more successful grapes are. We wrap with a conversation of the challenges these grapes face and I give my view on what I think the role of hybrids will be in the future.  Photo (c) Cornell College of Agriculture and Life Sciences   Here are the show notes: What are hybrids? For wine purposes, hybrids are grapes created by crossing two or more vitis species – the European species of grapevine, Vitis vinifera, with any number of native North American grapes. The goal of hybrids is to select for specific, superior traits in each of the grapes to create something that will yield a great wine that will survive in challenging vineyard conditions. They were specifically created in the 1860s and 1870s to fight the phylloxera epidemic (vine killing root louse that nearly destroyed Europe's vineyards). French researchers created more than 500 different plants in the 1860s and research continued in the early 1900s. In the end, the preferred solution was using American roots with Vitis vinifera grafts, but the hybrids were quite popular for a few decades.  Photo (c) Cornell College of Agriculture and Life Sciences Today, development of hybrids is still quite active at the University of Minnesota and at Cornell University in New York. Hybrdis are planted all over the US East Coast, Midwest, and the Southern part of the country as well.     Some common American Vitis species with which researchers have crossed Vitis vinifera are:  Vitis labrusca: The grape shows strawberry notes, but it can be challenging because it has a strong musk flavor and aroma that doesn't work well for most wine drinkers Vitis riparia: The grape has more herbal or blackcurrant and is often more subtle than labrusca Others like Vitis rupestris, Vitis amurensis from China, or Vitis rotundifolia (muscadine grapes) can be used too     Why are we talking about hybrids? For a long time, I have resisted doing a show on hybrids. They are not very popular, they are not considered fine wine, and I personally don't enjoy many of them (with big exceptions for the whites that make ice wine, in particular). But in recent years, these grapes have been making more of a mark in the US and the UK and with the rise of climate change, I think these grapes will have a bigger role to play. In addition, people want to make wine and they want to grow things successfully in many different climates. Often, they try to make wines out of Vitis vinifera and fail because of their climate, local diseases and pests, and a bad fit with the European species. I would rather see better wines made from unknown grapes, than people trying to make a product that won't work.   The vine matter for hybrids has improved greatly and given their hardiness -- hybrids made from Vitis labrusca and Vitis riparia can grow anywhere - -and our growing problems with climate change, it is time to give these another look. Researchers trying to offset warming temperatures, new threats like wildfires, drought, and humidity will need to look at hybrids rather than more powerful fungicides and sprays whose financial and environmental costs are becoming untenable.      The grapes... Red Varieties   Chambourcin: Considered one of the best of French-American hybrids, it is a teinturier variety, a red with both dark skin and pulp. It is a dark colored, highly tannic red with dark raspberry, black plum, and cherry notes. It does well with oak aging and is sometimes made in an off-dry style. It is popular in: Ontario (Canada), Missouri, Pennsylvania, Michigan, North Carolina, Illinois, Indiana, Ohio, Kentucky, New York and New Jersey. Photo (c) Cornell College of Agriculture and Life Sciences   Maréchal Foch: Can be a nice spicy wine with a dark berry note and light body. It is grown in the US Midwest and widely in Canada.     Norton (Cynthiana):  Can create wines that are full bodied, with red berry and spice notes, and strong tannin and acidity. It is grown in the Midwestern U.S., and Mid-Atlantic states, especially Virigina.    Baco Noir: Created by François Baco in France during the phylloxera epidemic, the wine from Baco noir can show cherry, herbal notes with high acidity, and lower tannin. You can find it in Canada, New York, Oregon, and Nova Scotia, as well as in Gascony, France to make Armagnac      Chancellor:  Is known to have a very dark color with prune, raisin, plum, dried fig, and baked apple notes. It has a medium body with medium acidity and some strong tannin. It can be used alone or in blends and is found in cooler regions of Canada and the U.S. (especially in the Fingler Lakes) and Michigan.     Frontenac:  Was released by the University of Minnesota in 1996. It is reportedly dark in color with cherry, perfumey, candied notes, high acidity and high alcohol. It can survive in temperatures as low as -30˚ F, and is found in Minnesota, and the northeastern part of the U.S. and all over Canada.     White Wine Varieties Vidal Blanc: Potentially the top white hybrid, Vidal is a cross of Ugni Blanc and the hybrid variety, Rayon d'Or. It can be very acidic, and taste and smell like grapefruit, or be richer with pineapple and white flower notes. It is made in off-dry to dry styles, but the grape shines in ice wine in Ontario, Canada and the Finger Lakes, New York.  Seyval Blanc: An acidic white grape with citrus, melon, peach, grass notes and a very light body, it often benefits from malolactic and/or barrel fermentation and barrel aging. It can be found in Canada, Englan, and in the US in the Finger Lakes and Midwest.     Chardonel: Is a cross of Seyval Blanc x Chardonnay created for its cold hardiness. It has potential as a base for sparkling wine or barrel aged, dry whites in the future. It is grown in Michigan and Arkansas in the US.    Traminette:  Is a cross: Gewürztraminer x French-American hybrid, Joannes Seyve 23.416. It shows flowers and spice from Gewürztraminer and when allowed the proper amount of skin contact, it can be a refreshing white with good acidity. It is usually an off dry wine from the East Coast and Midwest of the US.     Vignoles:  Is generally an off-dry wine or dessert wine (late harvest) due to its very high acidity, high sugar and susceptibility to botrytis, which can make some very interesting sweet wines. It is found in the Finger Lakes and other parts of eastern North America.      We end with a discussion of the challenges for hybrids: Tannins, acidity, and the flavors are very different from Vitis vinifera (can be musky), so wine drinkers who have a lot of experience with European wines find the flavors unappealing.  Hybrids that grow well in test vineyards in one part of the country may not work well in other parts of the country, even with similar climates. A hybrid could be excellent in acidity, but the flavors may not work – where it succeeds in one area, it may fail in another They aren't all better – they still have issues and may not be that much better than the grafted clones of other Vitis vinifera grapes that are easier to sell and sometimes even to manage in the vineyard. They are not a panacea to climate change   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. 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   ________________________________________________________ For more information/Sources: Are Hybrid Grapes the Future of Wine?, Smithsonian Magazine A Beginner's Guide to Hybrid Grapes,Wine Enthusiast The Future of Winemaking Is Hybrid, Wine Industry Advisor French-American and Other Interspecific Varieties, Cornell University Here come the Hybrids, The Grapevine Magazine The Grape Growers Handbook, Ted Goldammer The Rise and Not Quite Fall of Hybrid Grapes, Ithaca.com  

In a future that is free of fossil fuels, where will we source all the products that we get from the petroleum industry? Scientists at the forest research institute Scion think that trees might provide the solutions we need.

Grilling and Barbecue Season is on with this fourth episode of our new Big Blend Radio "Wine Time with Peggy" series featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Plus, hear an update on the vineyard, and what the term "Tannins" means. Check out Peggy's recipe for Spicy Grilled Pineapple over Vanilla Bean Ice Cream here: https://blendradioandtv.com/listing/spicy-grilled-pineapple-over-vanilla-bean-ice-cream/ Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Learn more and see the playlist here: https://blendradioandtv.com/listing/peggy-fiandaca-ldv-winery/ Learn more about LDV Winery at https://ldvwinery.com/ Music on this episode: "Rock Gardens, Swimming Pools and Barbeques" from the album "The Perfume of Creosote: Desert Exotica 1"

Todays episode is all about "This vs. That". Jeremiah and JK compare different pieces of gear, different styles of backpacking and even hit on a bit of a controversial topic at camp. --- Send in a voice message: https://anchor.fm/backpackingpodcast/message Support this podcast: https://anchor.fm/backpackingpodcast/support

Show Notes: Having a hobby is good for you. Here's how to find one   Quarry Trails   3 Brothers Diner   Schmidt's Sausage Haus   All Star Mechanical - Lansing, MI

Here are the notes for episode #379 of Well-Fed Women. Be sure to check back every Tuesday for a new episode, and head over to Apple Podcasts or Stitcher to subscribe!To leave a review for the podcast (HORRAY!), go to: https://coconutsandkettlebells.com/reviewIn this episode, Noelle and Todd White discuss the effects of alcohol, additives in wine, and wine sensitivities.Got a question you'd like us to answer? Email us at wellfedwomen@gmail.com.10% of the funds we receive from our sponsors is donated directly to our partner charity, Thistle Farms, a place where women survivors of abuse, addiction, trafficking and prostitution receive help and support through residential programs, therapy, education, and employment opportunities. Because we get paid per download, you are actively supporting Thistle Farms by downloading our podcast each week.Topics![05:33] Effects of Alcohol, Additives in Wine, and Wine Sensitivities with Todd WhiteLinks!Noelle's website: https://coconutsandkettlebells.comStefani's website: http://healthtoempower.comBuy our book Coconuts and KettlebellsOrganifiBLUbloxLMNTDry Farm WinesOrganifiSupport your body, energy, immunity, and stress with Organifi. Organifi takes pride in offering the best tasting superfood products on the market at a price that works out to less than $3 a day.You can experience Organifi's high-quality superfoods without breaking the bank.Go to www.organifi.com/wellfed and use code wellfed for 20% off your order.BLUbloxBLUblox, which makes the best blue light blocking computer classes, sleep+ glasses, and red and SummerGlo light bulbs on the market, has just launched a line of anti-radiation earphones, laptop mat, and harmonizing stickers.These are high-quality EMF blocking products that block up to 99% of EMFs, or electromagnetic fields. Electromagnetic fields are invisible areas of energy, also known as radiation, that are powered by electricity, specifically power lines, wifi, and electronic devices.I recommend everyone go get a laptop pad, air tubes, and harmonizing stickers asap. It can really make a difference.Go to blublox.com/wellfed and use code WELLFED for 15% off.LMNTLMNT makes grab-and-go electrolyte replacement supplementation. You just take an LMNT recharge packet, mix it up with water, and sip! There's absolutely no sugar, gluten, fillers, or artificial ingredients, and it's paleo-friendly.To grab a FREE sample pack of LMNT, go to drinkLMNT.com/wellfed, all you'll have to do is pay for shipping. It's so worth it, and you'll get to test it out extensively! That's drinkLMNT.com/wellfed. Click “get yours” and then grab yourself some packets to have on hand!

On this weeks EXTENDED episode of The Gay Guy and His Hag,  The Hag is Back!!! She will tell you about her Kentucky Trip.The Gay Guy went to the Cabin Again and was not happy. Do you change your clothes when you get home?? Find out what The Gay Guy and His Hag do. Let's get sophisticated with a Wine Lesson. Learn about Tannins, Terrior of the Wine, Pomace and more!! Back by Popular Demand The Gay Guy and His Hag WINE TASTING!! This tasting we will taste 4 different Wines. They are FlyBird Passion Fruit Margarita Wine Cocktail, Love Olivia Peach, The Delicious Monster, & Porto Morgado. Will a gavel get thrown in Judgement Zone??? Odds are YES it will. Hear about The Gay Guy and His Hag's outing to the Hilton Pointe Tapatio Cliff, lots of Gavels will be thrown!! Then put on your cardigan or Boll and Branch Lap Blanket & house shoes to slip on down to Hag Corner to see which inner Hag you are.

How do you ensure you are selecting the healthiest vegan wine without too much sugar, additives, tannins, or even extra calories? Anna Keeve explains at TheBeet.com. Original post: https://thebeet.com/your-ultimate-guide-to-choosing-a-healthy-vegan-wine/  The Beet is a plant-based platform offering information on food, health, news, reviews, expert advice. They cover everything from vegan restaurants to the latest food products that make it even easier to eat plant-based, to which whole foods to eat daily to get the right amount of protein, iron and other essential nutrients. How to support the podcast:   Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen.   Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #thebeet #wfpb #wholefoodplantbased #veganwine #barnivore #beveg #fining #isinglass #naturalwine #tannins #organicwine #localwine  

Chaptalization. Oenology. Tannins. If these words mean nothing to you, Maiah Johnson Dunn will change that. This accidental activist is leading change in the wine industry to ensure the spaces she loves are accessible to all. Her writing shines light on the microaggressions marginalized people experience in the industry and is challenging the industry to create spaces where people who love to drink wine are comfortable educating themselves about it. By collaborating with other business leaders, Maiah creates and curates advocacy dinners that bring awareness to area charities addressing issues of diversity, equity and inclusion. Maiah shares how her hobby became her career. And to think, it all started in insurance! MAIAH JOHNSON DUNN https://www.maiah.com/ INSTAGRAM https://www.instagram.com/thisismaiah/ TWITTER https://twitter.com/maiah YOU SHOULD KNOW Black-Owned Wine Labels https://www.winemag.com/2020/06/08/black-owned-wine-guide/ --- Send in a voice message: https://anchor.fm/wiseandwine/message

010 Wine 101. Are you intimidated with the complexity of wine and the countless varieties? Or maybe the woes of 2020 made you increase your wine intake and you'd like to learn more including your individual preference? In this episode we talk wine basics from types to our favorites to the health benefits and maybe some etiquette so grab a glass of whatever's floating around and let's get started! Class is in session. Join our community at www.facebook.com/cyalatte or www.instagram.com/sealatte2020 for updates, behind the scenes, daily inspo and more! TIMESTAMPS: 00:46 CA's Wine Country & vineyards abroad 2:49 Wine overview 3:43 White wines 5:13 Red wines 6:33 Light vs. full-bodied wines 6:49 Tannins 7:26 Health benefits, ie Resveratrol 8:13 Trivia 9:16 Aeration vs Decanting 9:42 Etiquette 10:48 Product highlight Sea Latte Podcast is YOUR beginner's guide to all things simpler living, wellness & lifestyle -- perfect for your next coffee break!

Trader Joe's Platinum Reserve Sta. Rita Hills Pinot Not 2019 Lot #96The Trader Joe's Platinum Reserve Pinot Noir 2019 is a $14.99 Trader Joe's exclusive from vineyard(s) in the Santa Rita Hills AVA. Which is found inside the Santa Barbara County AVA in the southern section of California's Central Coast AVA.Santa Barbara County is situated one hundred miles north of Los Angeles in Southern California. It would be too hot for premium grape production, except the section where the vineyards are located jute out into the Pacific Ocean. There is an ocean to the north, south, and west, and those cool to cold ocean breezes allow Sanat Barbara to be a cooler growing region than much of Northern California.Santa Rita Hills is about 12 miles inland from the water near the coastal mountains and has very chalky soil that is unique to the region. This is a top-notch Pinot Noir AVA. I do not know if you keep up with the current hot, trends expensive wines, but Sea Smoke is from the Santa Rita Hills.So, the grapes seem to have impeccable credentials, so what is this Platinum Reserve wine all about. It is made by Bozzano and Company who make custom wine, lots of store brands, here is a link. It is a good business model if you are looking to start a wine business.There is a trend for wine shops, supermarkets, and restaurant chains to have their own unique wine produced especially for their business. These companies contract for a certain type of wine, in a set quantity, and at a particular price range. They pay upfront, the selling of the wine is solely up to the purchasing company. The deal is neat and clean and as long as the wine company delivers a good product the relationship can last for years.The Trader Joe's Platinum Reserve Pinot Noir 2019 is another entry in Trader Joe's current push to promote their wines in the $14.99 price range. The Fearless Flyer says the Platinum wines are equal to wine selling for twice and much and beyond.A quick check of Santa Rita Hills prices shows wines from twenty five dollars to over one hundred bucks. But is $14.99 a good price for a sort of young (2019 vintage) no-name Pinot Noir? There are $50 2019 Santa Rita Hills Pinots on the market, but most current vintages have a year or two more bottle age.A $14.99 wine is a fairly typical price in your local wine shop or even supermarket, but to is pushing the price envelope for Trader Joe's wine. That is why I think this Pinot Noir may well be a legitimate bargain. If TJ's is trying to get it's customers acclimated to going above the $9.99 price level they need to make it worth our while.They have gotten so good at offering fun, highly drinkable wines for bargain prices it will take some incentive to jump up in class. The Fearless Flyer mentions that this Pinot Noir has Cabernet Sauvignon-like qualities. The alcohol content is 14.4% which is stiff for a Pinot, so this Trader Joe's Platinum Reserve Pinot Noir 2019 may be on the ripe side.The bolder style of California Pinot Noir is popular and while I prefer the more classic style, I am always up for a wine that tastes good, so on to the tasting portion.Trader Joe's Platinum Reserve Pinot Noir 2019 Tasting NotesThe color is clear, clean, see-thru garnet red. The nose is ripe cherry and spice, along with a touch of vanilla, light molasses, and a floral edge. Not exactly classic Pinot Noir, but pleasing.I am not sure I get what the Fearless Flyer was talking about with a Cabernet-like Pinot Noir, but I do notice the 14.4% alcohol content. A higher alcohol rating does not bother me, but there is more body than a classic California Pinot Noir.It tastes of black cherry, black pepper, sharp spice. and ripe plum. The mid-palate brings on a touch of cream, tart cranberry, and a little Dr. Pepper (not sweet).The Tannins are sweet, but part of the flavor profile. In value-price wine the tannins are often reduced,

Tom and Rusty Eddy from Tom Eddy Winery are our in-studio guests today on California Wine Country with Steve Jaxon and Dan Berger. Michelle Marquez is sitting in for the vacationing Steve Jaxon today. Tom Eddy Winery is the most northern parcel in Napa county and their property straddles the line between Sonoma and Napa counties. His parents moved to Davis when he was young so he went to high school there and was attracted to the wine program at UC Davis. He started making home made wine and beer in high school and he couldn't wait to get into the winemaking program. He remembers that his fellow students were several who came from some of the most famous families already in the wine business. So he had to work his way up. He asked for recommendations as a winemaker and he got a job working for a big company (that no longer exists). Dan Berger and Tom Eddy have known each other for a long time, since Tom was at Souverain before it became Chateau Souverain. They had a jazz festival. It was on a small scale but they had a lot of fun. Robert Mondavi also used to do a jazz program. Now, many wineries have music of one kind or another. Tom Eddy has a lot to say about the talent pool in the wine business. Part of the fun of being a winemaker is the teaching aspect, teaching younger winemakers and learning from them too. His assistant winemaker Jason Gerard has been with him 13 years. He wanted to learn, so much, that he took an internship in Chile even if he didn't speak Spanish. Tom saw that he understood and wanted to learn the cellar part and he took the opportunity to be his mentor. They open a Chardonnay of his. They wanted to make a Russian River Chardonnay that was not too over the top, with good balance and acid, and that still shows good fruit. Dan Berger says it gets a little smoky component from the barrels but it is not very oaky. There is a subtle spice note that Dan noticed and Tom appreciated that. It is their reserve and sells for $75. It will always be a small production. Tom Eddy did some consulting work in Venezuela for a couple of years but now he is consulting in New Zealand, called TENZ, Tom Eddy New Zealand. His wife designed the label. They started the project 14 years ago. They've always loved New Zealand Sauvignon Blanc and they were there for the cold climate SV conference. The began with 400 cases. He goes there during harvest and makes a selection and a plan to coordinate putting their blends together, by shipping the tasters to California, then he decides on the blends, which are done there and shipped here. Dan Berger says that New Zealand wines have come into their maturity. 95% of the SV made in New Zealand today is being made in a more modern style than was used 20 years ago. Tom Eddy saw that things were changing, at the right time. They are tasting a 2017 that Dan Berger says is a stylistic treasure. 20 years ago they were making wines like this, and Dan says it's perfect. It has the perfect varietal component of, not chili pepper, but like a serrano chili, without the heat. He also describes his approach to Cabernet and Cab blends in the flagship wine. If a single vineyard produces a year that can stand alone, he'll make it. So he does some of both, if warranted. He wants to produce a wine that has solid varietal characteristics, from the mountains, but not overly tannic. He picks grapes based on balance and looking for good acid that will become elegant wines that will last a long time. He always uses new French oak, always for 3 years. Tannins rise in the first two years, then they drop back and smooth the wine out, by additional time in barrel, so you get a little less astringency in the taste, with more time. It will make the wine more expensive but you won't have to age it as long in the cellar to have the effect of a mature wine. "When you buy an Eddy, it's ready" says his website.

The StoryThe Fallen Bridge Lodi Zinfandel 2017 is a $6.99 Trader Joe's exclusive. That is about all the information available for this Zin. The company that made the wine, Sonoma Bespoke, a custom private label winery. They make wines for stores and restaurants across the country. If you are in a 7/11 and see Vin Seven, that's them. This is a single AVA Zinfandel from Lodi in the Central Valley, which is my favorite place to find Zinfandel wines. Some of the top name producers are from Sonoma or the Central Coast, but I think Lodi gets the job down and the price is usually right.This might be silly, but I must address the label. The wine is named Fallen Bridge, but the artwork shows someone with an umbrella on their head falling off a bridge. The bridge seems to be a railroad bridge, there is a train in the distance, but below the train is a sailboat. The label looks interesting at first glance, but upon inspection makes absolutely no sense.Since there is no information released on the making of this wine, what can we figure out from the bottle? They do not mention "old vines" which is rare these days for a Lodi Zinfandel. There is no legal definition for "old vines" and Lodi has a bunch of 40-year-old plus vineyards so the come by old vines rather easily.This is a 2017 vintage which with a Red wine can indicate a more extensive production process. More grape extraction, more tannins, more acidity, and a longer oak aging process. More complicated production techniques cause wine to take more time to come together.But, since this is a $6.99 Trader Joe's wine it could be a wine that was ready to go sometime in 2018 but was leftover for some reason. It is common for wineries to produce more wine than they need and to sell off the excess for added profit. The alcohol content is a stout 15%.Fallen Bridge Lodi Zinfandel 2017 Tasting NotesThe color is dark black cherry red. The nose is interesting, by just the aroma I would guess that this is a wine with a more detailed winemaking process. There is sweet cherry, the scent of BBQ pork slow-cooking, spice, cinnamon, RC Cola, and sugar cookies baking in an oven. Their this wine has a terrific nose or I am really hungry.This Zinfandel has a nice rounded mouth-feel that is balanced by some sharp spice. It starts with ripe cherry, black coffee, dark chocolate, Altoids spice and plum. The mid-palate is fairly quiet compared to the body of the wine, but there is some raspberry and orange zest added in. The Tannins are sweet and smooth and the acidity is balanced.The SummaryThe Fallen Bridge is a pretty good drink-it-now, everyday Zinfandel. It drinks way above its price tag.

#60: Natural Wine, Wine Industry Lies, Todd White of Dry Farm WinesJoin Marisa and dozens of other Primal Health Coaches in the free online health event called Habits to Thrive. You can register here: bit.ly/habitstothrive“The wine industry has some dirty dark secrets, and they've been very effective at keeping these secrets”Our guest today is someone doing big things in the world of wine...yup you heard me, wine. After 15 years in the wine business Todd White is dedicating his life to educating and helping people make better choices about food, nutrition, and how they think about consuming alcohol. He is the founder of Dry Farm Wines; he's also a writer, speaker, and a leading authority on healthy organic/natural wines. Dry Farm Wines is the only lab tested, all natural health quantified wine merchant in the world, and they work with small family farms that are committed to producing pure natural wines.Points of Discussion:U.S. winemaking industry has dirty secrets- 52% of all wines manufactured in the U.S. are made by just 3 giant conglomerates, and the top 30 companies make over 70% of US wines.- They hide behind thousands of different labels Wild yeast fermentation vs genetically modified lab-grown yeastThere are 76 approved additives for wine-making in the U.S.- many are considered safe, but 4 are proven to be toxic to humansHow much sugar is in wine?Dimethyldicarbonate - toxic additive used in wine manufacturingCommercial wine reaches 15% alcohol or higher and the labels are typically wrong and not required to be accurate- manufacturers want the number on the bottle lower so they pay less taxes, but they want the actual amount higher in the wine because it makes us drink moreWild yeast vs lab-grown yeast explored further- lab-frown yeast helps the producers have a more predictable outcome, make huge batches, and less risk with the yield. Also helps give wines a particular flavorRobert Mondavi winery is a marketing facade since it's been purchased by the second largest wine company in the worldCalifornia wine manufacturing facilities called “tank farms”99.9% of all US vineyards are now all irrigated, prior to 1973 all wine was dry farmed (grown without irrigation)- irrigation is bad for the planet- it's allowing glyphosate (roundup weed killer) into the wine because it's water soluble- creates a “lazy plant”, short root structure- leads to lower nutrients and antioxidants- cheaper to farm and gets higher yield Biodiversity on a natural vineyardMonocropping industrial farmingIt's a crime in most of Europe to irrigate wine grapevinesDry Farm Wines sells “Natural Wine”, a specific category of wine- Natural Wine represents less than 1/10 of 1% of wines in the worldIs Organic also Natural?- all Natural Wines are Organic (not typically certified), but not all Organic wines are Natural Wines- sold in a store like Whole Foods almost guarantees it's not a natural wine because natural wine producers can't make enough volumeIs Biodynamic also Natural?Ever get purple teeth from red wine? - likely from a color agent called “Mega Purple”Red wine naturally gets it's color from the skins of the grapes and the seeds, and the seeds give it tannin structure- histamines and tyromine in the red wine skins can be problematic for some people especially womenWhite wine contains just over 200 polyphenolsRed wine contains just over 800 polyphenols- resveratrol is the most studied and highly regardedMany women have negative reactions to commercial wine because they go for a darker color and it yields higher histamines and tyromine- most of these women do not have reactions to Dry Farm WinesAre your reactions to wine from Sulfites or Tannins?How much Sulfur Dioxide is in your wine?- used 3 or 4 times in the commercial winemaking processSugar + Alcohol is a bad combinationIs low sugar wine higher in alcohol?“Bricks” is an international measurement of the ripeness and sugar of the grapes- 26 Bricks average in California- 15-17 Bricks in Italy where he visited Natural wines are picked at lower ripeness which is lower sugarWine as a part of social bonding and healthCauses of headaches and reactions could be from so many thingsDry Farm Wines tests every wine for mold toxins called mycotoxins- It's a legal requirement in the EU but not in the USDry Farm Wines tests for Sugar, Alcohol, Mold Toxins, PesticidesLooking for Natural Wine near you?- look for “Natural Wine retailers” who don't sell anything else but natural wine- try the smartphone app called “Raisin”Try a vacuum cork to re-seal your natural winesTodd closes out describing his plan for Extended Fasting- Todd does not drink any wine/alcohol during fastingReferences:- 1 extra bottle for 1 penny: dryfarmwines.com/fowpodcast- Smartphone app called “Raisin” to search for Natural Wine available in your area.- Online healthy habits summit and Marisa's Intermittent Fasting presentation: bit.ly/habitstothriveMarisa's site: https://www.marisamoon.comLearn about *Intermittent Fasting Freedom* at marisamoon.com/iffreedomFacebook: https://www.facebook.com/FoundationofWellnessPodcastInstagram: @foundationofwellness_podcast https://www.instagram.com/foundationofwellness_podcast@marisa_moon_ https://www.instagram.com/marisa_moon_Intro/Exit Music  - "Ukulele Whistle" by Scott Holmes

Detecting diseases in water is harder than it sounds. The normal process involves expensive, time-consuming lab tests. Joseph Moss of the University of West Florida has invented a better method that spins out water-borne pathogens to help identify them quickly and cheaply. A native of Holland, Pennsylvania and the youngest of five children, Moss was a “fidgety” boy who loved being outside because “everything fascinated me.” After a “rambunctious phase” and a “dead-end” job on the West Coast, Moss, who had initially failed out of college, returned to school and became a researcher. TRANSCRIPT: Intro: 0:20 Inventors and their inventions. Welcome to Radio Cade, the podcast from the Cade Museum for Creativity and Invention in Gainesville, Florida. The museum is named after James Robert Cade who invented gatorade in 1965. My name is Richard Miles. We’ll introduce you to inventors and the things that motivate them. We’ll learn about their personal stories, how their inventions work, and how their ideas get from the laboratory to the marketplace. Richard Miles: 0:38 Today we’re entering the spin zone. Now you haven’t accidentally downloaded a political podcast. I’m talking about literal spin as in an invention called a spin concentrator. And we’re pleased to have the inventor on the show today. Joseph Moss, who is a researcher at the University of West Florida in Pensacola. Welcome to Radio Cade, Joe. Joseph Moss: 0:56 Thanks for having me. Richard Miles: 0:57 So, Joe, I think I last saw you in 2012 or 2013 maybe when you were a sweet 16 finalist or you just finished being a finalist in the Cade prize. And I remembered the judges were very impressed with your entry, though I have to admit, I didn’t really fully understand how it worked at the time. So I think, I know after having been through the prize, but I’m going to roll this description by you. Tell me where I’m wrong. Um, but I’ll ask you to elucidate now, so I know it’s a type of water filter which basically can detect a disease producing organisms in water. Um, and that is essentially the core function of it. But what I don’t fully understand, you can explain, is sort of how does this differ from other existing water filters and you know, what is, um, you know, what is unique about it? Obviously there’s something unique because you’ve had some commercial success with this. So let me stop there and let you tell us and tell listeners what exactly a spin concentrator is. Joseph Moss: 1:56 Okay. Well you’ve got it mostly right. Um, it is a spin concentrator or spin device, um, which simply separates particles, microbial particles, whether it’s our actual microorganisms or um, nonliving microbial, uh, particulates. Doesn’t matter. It depends on the researcher what they want to do. It helps it aids in the separation of these particles so that you can subsequently down the line, evaluate your samples and see whether that pathogen or microbe or particle exists. So it doesn’t detect the organism itself. It helps in the process. It speeds it up. Richard Miles: 2:37 I see. Okay. Joseph Moss: 2:38 It’s a simple, fast way of doing it. Richard Miles: 2:40 So traditionally, like what, um, you know, previous to this, what is for the traditional way of doing what you have to take like a water sample and send it out to a lab in order to do the same things. Joseph Moss: 2:51 Yes. So the current method is the one that’s set up by the EPA that’s warranted for all the labs to use. It’s called EPA method 1600. Uh, I think it’s 1600. I forget the exact number, but basically it’s been around for let’s say two decades now. Um, or almost two decades. It’s long, it’s convoluted, it takes expertise and it’s not cost efficient. So… Richard Miles: 3:21 So in a typical scenario like let’s say a, you know, post disaster relief or or something like that, if you’re trying to measure concentrations of water, it would involve some sort of long delay or just additional cost. Joseph Moss: 3:35 It wouldn’t work because there’d be too many samples and not enough, um, scientists to get it done. It takes 24 hours to do a few samples with the current method. Cause what happens is… I’ll briefly explain it. First you have to filter the water and then after you’re done filtering the water, that costs about 60 to $100 for that filter. Richard Miles: 3:58 Wow. Joseph Moss: 3:58 Yes. Okay. Then it gets even more expensive. Then you had to back flush that filter and basically spend that water sample down to a certain amount, about 10 milliliters. Then you have to use a kit that has antibodies that are specific for the micro organisms, let’s say cryptosporidium and Giardia, the reason why I built this device. That takes a few hours. It works well but takes a few hours and you’re adding another $60 maybe $100. And then after that you have to stain the organisms and then you have to put it onto a slide and then you have to have an experienced scientists to evaluate that slide to determine whether or not those organisms are on that slide. Richard Miles: 4:39 And so this obviously all has to take place in a lab setting, right? Joseph Moss: 4:42 Yes. Richard Miles: 4:42 Okay. And if I understand your invention, there’s a handheld version of it or is that… Joseph Moss: 4:48 Well, my version is set up for molecular techniques. So the current method uses microscopy so they had to look under a microscope. Richard Miles: 4:58 Okay. Joseph Moss: 4:58 And so you have to be trained to be able to identify it. But nowadays we can do things genetically and we can find out what’s in the water by just having DNA markers. All right, it’s pretty standard now. But, uh, the EPA is slow and we still have this one method I’ve been pushing as long as, as well as some other scientists to “let’s come on, let’s go, let’s get into the molecular field because it’s a lot quicker.” Richard Miles: 5:23 So does that mean that somebody, a volunteer or someone who’s not a scientist could use your device and come up with valid results? Or would they still at some point… would a researcher have to step in. Joseph Moss: 5:36 They would need some training. But they wouldn’t have to have the training in order to identify the protozoa. That takes hours and hours of training to have that eye to be able to identify what’s there. Richard Miles: 5:49 Okay. So really we’re talking sort of speed and cost. Joseph Moss: 5:53 Speed and cost per sample for the EPA method between $400 to $500. That’s the last I checked and that was a few years ago. Richard Miles: 5:59 And that’s just a single sample? Joseph Moss: 6:00 That’s a single sample. Richard Miles: 6:01 Okay. So if you’re in an area in which you need to do multiple samples, you’re talking about big price. Joseph Moss: 6:06 So if there’s an epidemic, there’s going to be spending a lot of money. Richard Miles: 6:10 Yeah. It’s interesting cause you know, I think, um, it’s pretty obvious, right? We’ve known that waterborne pathogens and dirty water is a huge problem, particularly in third world. But it seems like it’s taken a while for the sort of quicker, faster, cheaper methods to develop of, of making sure that people in underdeveloped countries have access to clean water. It’s an issue, it hasn’t been an issue in the first one for a long time. Right? I mean… Joseph Moss: 6:35 Yeah, that’s correct. Richard Miles: 6:35 Okay. So great. So now I think I understand the technology better. I hope our listeners do. Um, let’s go back in time to sort of, um, pre academic Joe Moss. So where are you from? Where’d you grow up? What were you like as a kid? Joseph Moss: 6:53 Uh, originally I’m from Bucks County, PA, a town called Holland, uh, right on the outskirts of Philadelphia. I was born and raised there and stayed there until I was about 21. I was a fidgety, outdoorsy, kind of, not spastic, but I’d like to go out and play and enjoy life. And there’s plenty of streams and rivers and creeks and fields and, uh, tree nurseries everywhere for someone like me to… Richard Miles: 7:25 So when you, when you went outside were you interested in the natural world. Did you just like being outside or did you already have an inkling that you liked water, you’d like to study things or not really? Joseph Moss: 7:37 Everything fascinated me, it’s just going out and just playing and seeing everything. “Wow, look at that! Wow, look at that!” and “Wow, a crayfish! Oh look at that, a salamander!” But yeah, okay. Water was a little bit more… it influenced me more when I went to see when it was in water and like rivers and lakes, you’re always guessing. It’s kinda like fishing. You’re wondering what’s down there. You throw your line and your, you’re always inquisitive of what’s down there, what’s going on. Imagine as a kid, you know. Richard Miles: 8:07 How did you do in school? Were you drawn towards science type classes or biology? Joseph Moss: 8:11 I was always good at science and math. Richard Miles: 8:14 Really, okay. From the very beginning. Joseph Moss: 8:16 Yes. Richard Miles: 8:16 Were your parents, uh, also researchers? Joseph Moss: 8:20 No. Richard Miles: 8:20 Really. Okay. What did your parents do for a living? Joseph Moss: 8:23 My mother was a stay at home mom. Five kids. She had her work cut out for her. My father worked at Philadelphia Electric Company, so he was kinda like the Homer Simpson. He was behind it. Yeah, exactly. He was behind there with the dials and he worked long shifts and you drive all the way to the inner city of Philadelphia and do 12 hours, 16 hour shifts and come back. Richard Miles: 8:45 And what number child were you in? Joseph Moss: 8:47 Number five. Richard Miles: 8:48 Number five. Okay. Joseph Moss: 8:49 Yeah, I was the little one. Richard Miles: 8:49 So you’re like the, you’re like the Hail Mary pass, right? Um, any of your other siblings, did they go into research or science at all? Joseph Moss: 8:57 No. Well engineering, it was close enough but no, the rest were teaching, accounting. So engineering was the closest one. Richard Miles: 9:08 Engineering, okay. So how did you make the long journey from Pennsylvania to Pensacola? We got all the time in the world here, Joe. Joseph Moss: 9:18 I got a little rambunctious and then forgot about as a teenager you forget about, you get involved in something and other teenage aspects and you forget about your true passions when you were younger. So, um, it took me a while to find my way back. I did some traveling and then later on in the west coast when I was working at a dead end job, I decided, well, I can’t do this. I need, I was like, what was I interested? Oh, that’s right. I love biology. And actually my mom, she’s kind of reminded me, she’s like, why don’t you go back to school? I’m like, yeah, you know, I should, and it wasn’t that easy, but basically I noticed that I didn’t want to do the basic nine to five, so I was like, I need to get back and get my degree. Richard Miles: 10:04 Was this your undergraduate degree you’re talking about or… Joseph Moss: 10:08 Yes, so I was off the beaten path for a little while. I actually failed out my first college and then I realized, okay, um, you know, I need to buckle down. It took a little while. Richard Miles: 10:22 And uh, when you did decide to buckle down, did you know right away you wanted to go into a science related field? Joseph Moss: 10:27 Oh absolutely. Richard Miles: 10:28 Um, okay, let’s fast forward now to your research. Um, at what point, um, was there a certain point when you sort of had the inspiration for the spin concentrator or did you sort of iterate your way to, it was a series of steps or did you kind of have, you know, one of those classic Aha moments, but I’m not sure how often it actually happens, but you know, some people say they had an insight because they heard something. You know… Joseph Moss: 10:52 Actually, the whole impetus of this was because of Dr. Richard Snyder. He was my boss and my mentor. He had a grant, a small grant to work with microbes, particularly Giardia and cryptosporidium to find a better way. Uh, at the time before I started working with him, he had a postdoc working there who was trying to make the molecular technique better. And more efficient, but it was actually the wrong path. So that postdoc left for another job or something I forget. And Richard Snyder called me up and said, you know, I have a position open. So I went there after a little while. Uh, with his help we decided that the molecular technique wasn’t a problem. It was the precursor was the separation of the microbes because a lot of water is turbid. So it’s really hard to find. It’s like getting a needle in a haystack. Richard Miles: 11:45 Right. Joseph Moss: 11:46 So that’s the hard part. So we worked on that. Richard Miles: 11:50 And once you go through the separation, then it becomes easier. Joseph Moss: 11:53 It gets easier for the molecular techniques to work. Richard Miles: 11:57 Okay. Joseph Moss: 11:57 Because even though molecular techniques were great, um, there’s always problems with inhibition because you have certain things in the water, like Tannins, I can go on and on… acids and whatnot, and it just interferes with the chemical process. Richard Miles: 12:13 And so were you already at University of West Florida at the time or did you, you were invited by Dr. Snyder to come there? Joseph Moss: 12:21 I left the University of West Florida to get a job at the EPA as a contractor, a biologic contractor. My contract was ending and I was actually going to go work in Alaska as a fisheries observer. Richard Miles: 12:33 Really? Joseph Moss: 12:33 Yeah. I was almost gone. I was, it was like a day or two and I was going to leave to go up there to train for the position and he called me up and you know, lucky for me, I mean not there’s anything wrong being in Alaska, but I really wanted to stay in Pensacola. Richard Miles: 12:45 It’s funny, when I was in undergraduate school and University of Washington in Seattle a popular summer job for people who were from Washington was go up and work on the fishing boats in Alaska. And so I thought, well, you know, I’m going to do that. And so I put in an application, never heard back from anyone. Then I found out years later, it’s like one of the most dangerous occupations on the face of the earth. Fishing boat in Alaska, you know, I mean there’s a whole bunch of occupational hazards. It did pay very well and that’s what attracted me. But I’m sure that took one look at my thin CV and the fishing department and that’s why I never had a call back. Well that’s cool. So you stayed there and then obviously it has become, it just reached a degree of success. You, you did make the Cade Prize finals in 2012 and then soon after that, right, you signed a licensing deal. Joseph Moss: 13:33 Yes we did. Richard Miles: 13:34 And so tell me about that process. I mean, they obviously liked your technology, but, uh, did you come up with this deal on your own or did UWF did they give you help or… Joseph Moss: 13:47 No, actually it was a lot who you know, and uh, people talk and a friend of mine, Andres Knocker, he was my mentor when I was going through my grad degree, he called me up and said, hey, I know some guys that are interested, um, you should speak to them. So I did. And these were the guys at Scottish water, so they were interested in buying two of the devices just to try it out. So it was like, great. So I actually flew over there… Richard Miles: 14:15 To Scotland. Joseph Moss: 14:17 Yes. Edinburgh. Went over there, spent a couple of days with them, showed them the device, showed how it worked, explained everything. And then we, uh, did some basic science stuff and went out and had a dinner and you know, the normal stuff. And then after that, uh, it turned out there was some guys in Barcelona, that were interested as well. And I was like, well, im already in Edinburgh, I’ll fly over to Barcelona. So the guy picked me up and this was a wild story that I’ll sum up. He picks me up and brings me to their manufacturing place in Terasa. And I go there, they’re showing me around being polite as Europeans mostly are, and I’m looking around great. And um, next thing I know, they bring me into this room and there’s 10 to 12 guys and they’re sitting down and like, “Okay, you ready? Are you ready to talk about the device?” I’m like, “Wow, okay. Uh, all right.” So I sit down and they closed the door and I’m like, I start getting intimidated. I’m looking at it like, did you do, uh, do you have a PowerPoint? I’m like, “no, this is my first time ever doing…” I didn’t tell him this Richard Miles: 15:19 This sounds like nightmare. Joseph Moss: 15:20 Uh, it’s funny now. Um, so I just thought to myself, all right, I’m here. Uh, just speak the truth. Just tell them. I mean, I loosened up in about a minute. I just, I talked to him for about five minutes and they all just listened tentatively. And then I stopped, sat back. I said, well that’s it. And all of a sudden across the table, back and forth in Spanish. I could, I couldn’t keep up and thank God one of the guys just looked at me and said, relax, we’re spit balling. I was like, that’s fine. I took a glass of water. Richard Miles: 15:48 This is all in Spanish. Joseph Moss: 15:50 Oh yeah, I’m not, I’m not fluent in Spanish. German, I would have done better, but not Spanish and we’re spit balling. I’m like, fine. Take your time. About five minutes later they looked at me and he said, oh, “We like it. We’d like to do a deal.” Richard Miles: 16:05 Wow. Joseph Moss: 16:05 And that was it. And I was like… Richard Miles: 16:07 Easiest pitch ever. Joseph Moss: 16:08 I know. I was like, and then we went out to dinner. We had tapas. Richard Miles: 16:11 So based on that Joe, I’m guessing that either you are the most fantastic presenter in the world or uh, and or the technology kind of explains itself. I mean it sounds like for somebody in, I take it this is a company, a utility company or that the technology is so, uh, you know, blindingly better or obviously better that it kinda just as soon as you explain how it works, they sold out. Joseph Moss: 16:38 I wasn’t just that it was because it was already developed, they saw the, what’d you call it? Richard Miles: 16:44 Uh, they saw the prototype. Joseph Moss: 16:46 I showed him the prototype, but they also saw how they can change and make it better cause it was prototype number one or two that they saw, I had the pieces and I showed them step by step. And they’re engineers. They saw value to it and it wasn’t, I wasn’t asking much. It was… Richard Miles: 17:03 So, interesting. Was it all engineers in the room or would, was there some like deal maker types in there, executives who… Joseph Moss: 17:11 I think it was all engineers plus the owners of the business. It was everyone. Uh, yeah, it was, it’s funny now I was for about two minutes. I was terrified. Richard Miles: 17:21 So let me get this straight. You’re in Scotland. You’ve done your pitch. Did you ever hear from the Scots again? Joseph Moss: 17:27 Yup Richard Miles: 17:27 Okay. Did you do deal with them as well or? Joseph Moss: 17:28 Well, they bought the device. They wanted to look at it and try it out. Richard Miles: 17:31 And then just sort of on the fly you get another tip to go to Barcelona. Joseph Moss: 17:36 Well, to be honest, I knew about a week or two ahead of time, but it was, it was almost… Richard Miles: 17:42 Wow. Okay. Well I bet lots of entrepreneurs would love to have that story. Usually, you know, it’s years and years of going to these pitch contests and things like the Cade Prize to get your name out there before anybody, you know, uh, does a deal like that. Well, congratulations. It’s um, it’s kind of a big deal. Are you still, uh, still refining that technology you or have you moved on to other research projects? Joseph Moss: 18:05 I’ve moved on. It’s being used or it was being used. I have to check Tampa, not Tampa. It was used at Tampa Water Department, but it was just recently being used at the Los Angeles Water Department. Uh, things have slowed there cause they ran out of money, but I’m still using it and there’s other applications it can be used for so… but no, I have other studies I work on too Richard Miles: 18:31 Anything that you think has commercial potential at this point on? Joseph Moss: 18:35 No, no. Um, a lot of boring stuff that you’re listeners wouldn’t want to listen to about or like the diversity of bacteria in the ocean. You know, that’s not like a barn burner, but that’s what I work on. Richard Miles: 18:46 So have you had, um, has anyone of your fellow researchers in your field or not heard of your success and said, hey Joe, give us tips. You know, how do we, how do we do this? How do we commercialize our research? Joseph Moss: 18:59 No, no. They don’t want it. I have a big enough head as it is. Richard Miles: 19:02 They don’t want to encourage you. Joseph Moss: 19:04 I mean it’s all good fun, but it’s… Richard Miles: 19:06 This sort of story warms our hearts, particularly at the Cade Museum because as part of the mission of what the Cade is about, trying to basically, um, help or encourage or inspire whatever word you want to use, researchers to take a look at their research and see, you know, what are the commercial possibilities. Um, cause it’s really a lot of times through commercialization, right, does technology actually gets out into the wider world because companies are using it or individuals are using it. So Joe, thank you very much for coming on Radio Cade today. Look forward to watching your progress in the years to come. And probably all those things you say are too boring for the public we’ll all be using in five or 10 years Joseph Moss: 19:46 Maybe. Richard Miles: 19:47 Hopefully in Africa because they need it the most. Exactly right. We’ve had, we’ve had other Cade, a lot of actually Cade Prize entrants have dealt with the subject of clean water coming at it from one angle or another. Um, so it’s, it’s definitely topic as you said, particularly for areas of the world in which it’s not standard. Uh, thanks very much for joining us. Congratulations once again, on your success and then look forward to having you on the show again. Joseph Moss: 20:09 Thank you very much. Richard Miles: 20:11 Thanks for listening. I’m Richard Miles Outro: 20:14 Radio Cade would like to thank the following people for their help and support. Liz Gist of the Cade Museum for coordinating and inventor interviews. Bob McPeak of Heartwood Soundstage in downtown Gainesville, Florida for recording, editing and production of the podcasts and music theme. Tracy Collins for the composition and performance of the Radio Cade theme song featuring violinist Jacob Lawson. And special thanks to the Cade Museum for Creativity and Invention located in Gainesville, Florida.

Tannins and Wine Tastings, among other things.  Listen in and find out from L.A. Perkel as she teaches us all about the world of wine. L.A. will pick up where she left off and teach us about champagne, how wine turns to vinegar, which glassware to buy if we can only fit one set onto our shelves - and much more! This is Part 2, a second episode with L.A. Perkel, wine sommelier and private wine curator. Resources: L.A. Perkel: laperkel@gmail.com; Instagram: @laswineofile Wine Institute The House of Lee NYC is available at Apple Casts/iTunes, Google Play, Stitcher and your favorite podcast app. Call or email Lee with your comments and questions for the show at: lee @ wleefm.com or (212) 6 5 5 - 9 8 4 0. Lee can also be found on Facebook and Instagram. She's working on Twitter...