Podcasts about tasting wine

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about how to pair wines with chocolate.   Get all the news you need by listening to WBZ NewsRadio on the free #iHeartRadio app! 

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about whether you should store chocolate in the refrigerator. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

This week I'm talking about Berry Bros & Rudd's wine book/course "Exploring & Tasting Wine". This was the first wine book I ever read, and I reread it to see if it still lived up to its former glory in my mind. Tune in to find out if it did! For bonus episodes sign up at Patreon.com/Corktaint

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about why Swiss cheese has holes.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about what ricotta cheese is all about.  Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about some great cheeses for spring.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about whether you should store chocolate in the fridge. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Katherine is speaking at a wine celebration in Croatia this week, so we've dug a classic episode out of the vault for you. This engrossing, and at times shocking, episode deals with everyone's least-favorite, most-used herbicide: Roundup. It is the perfect pairing for Earth Week, so please enjoy! Here it is, folks; our episode about Roundup…but it's so much more than that. We dive into regenerative agriculture, climate action, and the fight over how to grow grapes on a rapidly changing planet.Rounding out our expertise this week are Dr. Jamie Goode, an award-winning wine journalist, plant biologist, and the author of I Taste Red: The Science of Tasting Wine; and Anna Brittain, the founder and executive director of Napa Green and Napa RISE.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, as promised, I am sharing the second part of a fantastic seminar I attended hosted by Serial Wines in Paso Robles. I hope you enjoyed the first part. Today, we continue with the senses and how to relate to the taste of wine. The background noise is a bit louder, (as more alcohol was consumed.) As a reminder, the event was for industry and it was right up my alley. It was the science of taste. This is particularly near and dear to me as I have a published article in Wine Folly on the topic. (in fact one of the images used in the seminar was taken from that exact article - what a pleasant surprise!) This is a great seminar, and has a lot of intriguing information. Please note, that as with all recordings like this, the audio is not at peak, but I still think you will fully enjoy it. The second part of the education seminar will be next week! So be sure to come back.  If you listen to a lot of podcasts, you know that many ask for patreon. We do not plan on doing this, but we do ask you to support the podcast by leaving a review. It takes only a few seconds of your time but means so much to the show. The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter so you can keep up with all the happenings.  Slainte!  Wine Folly Article Serial Wines Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today I am sharing the first part of a fantastic seminar I attended hosted by Serial Wines in Paso Robles. The event was for industry and it was right up my alley. It was the science of taste. This is particularly near and dear to me as I have a published article in Wine Folly on the topic. (in fact one of the images used in the seminar was taken from that exact article - what a pleasant surprise!) This is a great seminar, and has a lot of intriguing information. Please note, that as with all recordings like this, the audio is not at peak, but I still think you will fully enjoy it. The second part of the education seminar will be next week! So be sure to come back.  If you listen to a lot of podcasts, you know that many ask for patreon. We do not plan on doing this, but we do ask you to support the podcast by leaving a review. It takes only a few seconds of your time but means so much to the show. The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter so you can keep up with all the happenings.  Slainte!  Wine Folly Article Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Put on your dancing shoes because we're chatting with ‘Dancing With The Stars' winner Val Chmerkovskiy! Val discusses his current show, Savor After Hours, a wine tasting cabaret in Napa Valley and Clea and Joanna ask the age-old question, “Can just Anyone Dance?”. They chat about wine tasting (AKA ‘Day Drinking'), being parents, and which emojis to never use in a serious text. Clea and Joanna take DMs about organizing your supplements, and what they always keep in their bags. A Sony Music Entertainment, Hello Sunshine, and The Home Edit production. Want even more? Follow on social at @bestfriendenergy. Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us @sonypodcasts. To bring your brand to life in this podcast, email podcastsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

S4-E7: Sound Off on RoundupHere it is, folks; our episode about Roundup…but it's so much more than that. In Ep. 126. we dive into regenerative agriculture, climate action, and the fight over how to grow grapes on a rapidly changing planet.Rounding out our expertise this week are Dr. Jamie Goode, an award-winning wine journalist, plant biologist, and the author of I Taste Red: The Science of Tasting Wine; and Anna Brittain, the founder and executive director of Napa Green and Napa RISE.

On today's episode, Megan and Frank work up the liquid courage to tackle one of philosophy's most notorious recruiters: alcohol. Are we different people when we're inebriated, or simply more free to act on our deepest desires? Was the prohibition movement justified? Is wine-tasting all bogus, or are sommeliers detecting something real? And does alcohol induce mystical experiences?-----------------------Hosts' Websites:Megan J Fritts (google.com)Frank J. Cabrera (google.com)Email: philosophyonthefringes@gmail.com-----------------------Bibliography:Symposium by Plato (mit.edu)Cassius Dio, Roman History 49.36Nicomachean Ethics by Aristotle (mit.edu) (Book 2)That One Should Disdain Hardships: The Teachings of Roman Stoic Drunkenness: Losing Our Grip on Reason | Choosing Freedom A Kantian Guide to LifeKirsten Ditterich-Shilakes, “Muse in a Stem Glass Art, Wine, and Philosophy”Quill Kukla, “Nonideal Theory of Sexual Consent” |Watch Prohibition | Ken Burns | PBSThe 1800s: When Americans Drank Whiskey Like it was WaterAmericans are drinking more now than when Prohibition became lawKevin W. Sweeney, "Is There Coffee or Blackberry in My Wine?"A.C. Noble |The Wine Aroma Wheel Official WebsiteOphelia Deroy, "The Power of Tastes: Reconciling Science and Subjectivity"Managing Diacetyl (“Buttery” Flavor) Production During MLFBarry C. Smith, “The Objectivity of Tastes and Tasting”Wine-tasting: it's junk science | Wine | The GuardianThink wine connoisseurship is nonsense? Blind-tasting data suggest otherwiseA New Study Answers The Question: Does Blind Wine Tasting Work? William James, “The Varieties of Religious Experience”-----------------------Cover Artwork by Logan Fritts-------------------------Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/neon-signsLicense code: EZOCM133QSX3TAVC

Adam Centamore has presented more than 2000 classes and events and written more than 70 articles in magazines like Saveur, Culture Cheese, WGBH and other print and online magazines. He is a professional certified food and wine educator. Adam is a member of the International Association of Culinary Professionals where his first book - Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing - was a finalist for Cookbook of the Year. Adam takes your host, an admitted wine and cheese novice, on a journey through the basics of choosing a wine and pairing that wine with food and cheese. He teaches me about great wines at various price points, choosing a wine as a host gift, the temperature at which wine should be served and the very basics of pairing wines with cheese. We talk about various apps that help with wine selection. Adam also discusses the value of his book - Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing.

Tasting wine is very subjective because not all palettes are created equal. Some people might catch every single flavor note and nuance in a bottle and some might just be able to know if it's white or red — and that's fine too. There's no wrong way to taste wine but let's go over some of the fundamentals of what to look for and how to look for them so next time you order a bottle at dinner, you can tell your somm exactly what you think!   Hosted and Executive Produced by Helen Johannesen. Produced by Dear Media.

On episode 43, Drea and Jules help you navigate the world of picking, tasting and drinking wine. Pairings include not being an asshole, hints of the holidays, and a debate on how many glasses are in one bottle of wine. Knowledge may be acquired during this episode!

How can tuning into the retronasal aspect of smell take your wine tasting skill to the next level? What makes the sense of smell so fascinating? What does it mean to be a virtual wine brand? What do grapes & M&Ms have in common?   In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jim Duane, winemaker and host of the Inside Winemaking Podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway If you live in the United States you can get 10% of Jim's Terratorium wines using the code NATALIE.   Highlights What's the story behind Seavey Vineyard having both grapes and livestock? Which unusual cow-specific winemaking tip does Jim follow every harvest? How did 15 tons of crushed Pinot Noir grapes go missing and end up in a parking lot? What's it like to work a harvest without power? How did Jim go from totally avoiding Rosé to making three vintages by 2021? What makes Riesling the hardest wine to ferment? What led to the aha moment in high school when Jim first became intrigued by fermentation? How are off-dry, dry and sweet wines classified depending on their sugar levels? Why does Jim consider himself a gardener at heart? What's unique about working with Seavey Vineyard? Why was Jim terrified about going into a career as a winemaker? What was Jim's inspiration for creating his podcast, Inside Winemaking? How was working at Stags' Leap winery was like a university of practical winemaking for Jim? Why is mastering logistics a critical part of becoming a successful winemaker? What were Jim's biggest takeaways from working at Robert Mondavi Winery? Why was Jim excited to have access to the To Kalon vineyard?   Key Takeaways I enjoyed hearing about what winemaker wannabes and everyday wine drinkers can learn from Jim's podcast. Even if you don't want to become a winemaker, understanding the process can deepen your appreciation of what you're drinking. The retronasal sense of smell is a game-changer when it comes to detecting specific aromas in wine. It's a subset, of course, within the fascinating world of smell that we'll continue to explore on this podcast in future episodes. Jim's comparison of grapes with M&Ms was helpful in understanding texture and ripeness. I also was interested in Jim's explanation of virtual wine brands.   Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Jim Duane Jim Duane studied biology at Gonzaga University in Spokane, Washington then worked at Brancott Vineyards in New Zealand. Hauling rocks in the vineyard, he says, helped him get ready for graduate school at the renowned University of California at Davis oenology program. In 2004, he moved to Napa where he's been ever since. Jim is now the winemaker at Seavey Vineyard in California's Napa Valley. Prior to that, he worked at Stag's Leap Wine Cellars and Robert Mondavi Winery. In 2014, he launched a podcast called Inside Winemaking, which is ranked one of the most popular wine podcasts. In 2021, he launched Terratorium Wines as a direct result of his podcast and winemaking classes. Jim and his wife Erin have two daughters that keep them busy. Recently, he notes, they logged four pulled-teeth in a 36-hour period.     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/174.

In this weeks episode, Shelley and Phil sit down with Naomi Boutz, the kick ass Proprietor at Vine & Olive and Vicino Neapolitan Style Pizza in Coeur D'alene. Naomi brought three delicious Italian wines to taste through as she walks us through her story of starting two successful restaurants. Sit back and enjoy. #HappyFriday! #ItsWineTime! #Cheersing #ArteryScrubbingWines tasted this episode:Cleto Charlie e Figli Vecchia Modena (Available at Vicino Pizza)2018 Oliana Cannonau (Available at Vicino Pizza)2018 Aia Vecchia Lagone ToscanaFor more information on Vicino Neapolitan Style Pizza, please visit https://www.vicinopizza.comFor more information on Vine & Olive, please visit https://www.vineandolivecda.comThanks to our sponsor:   3D Kitchens by Design and Eternal Wine3D Kitchens by Design Is your kitchen in need of a facelift? A complete overhaul? Visualize your dream kitchen and let 3D Kitchens by Design do the rest! 3D Kitchens by Design: Dream, Design, Deliver. To make your dream kitchen a reality, please visit https://www.3dkitchensbydesign.info or call 208-818-8742Eternal Wine.  Are you a Rhone Ranger or just really love Syrah? Then you need to check out Eternal Wine! Their focus is on single vineyard Rhone valley wines in Washington State. Also check out their Drink Washington State brand of approachable wines! Visit https://eternalwine.com for more information or simply call 509-240-6258. Eternal Wine: Drink Wine, Be Happy.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Mentions: Cassidy and Ryan Bones, Dan MansonThe Social Web Wine Time Fridays Wine Word of the Week: HotA word used to describe wine that is noticeably high in alcohol.For more information on The Social Web, please visit https://thesocialweb.newsWines we enjoyed this week:   Señorio de Villarrica Delicia de Baco Crianza Rioja (2015), Jones of Washington Cabernet Sauvignon, Mer Soleil Chardonnay, Waterbrook Chardonnay, Elia Palazzesi Brunello I Montalcino (2015), Bodegas Numanthia Termes (red blend) and Orin Swift Eight Years in the Desert.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

What better way to prepare for Riverlation?

Twelve year wine and spirits professional SJ Arcade joins Meph to imagine what the blood of the various armies of the mortal realms would taste like if they were wine. A very vampiric perspective you might agree. Several armies are discussed but this is no mere thought experiment. Stormcast Eternals, Hedonites of Slaanesh, and Daughters of Khaine are all drank live! Chat Gang members of legal drinking age are more than welcome to pick up a bottle or two to safely join in the wine tasting from home. There may even be a surprise army tasting or two planned but more on that later. The Wine Pairing List for each army features three tiers, a volume tier, a Kritza Rat Prince Tier for the frugal, and a higher end Noble's Tier for those willing to spend a little. Wine Pairings Masterlist (check sheet 2): https://drive.google.com/file/d/12os7dyNBlvSgRAuZz4NyHN4AxHgNObZl/view If you like my content, consider becoming one of my Mortarchs on Patreon: https://www.patreon.com/mrmephisto Want to support me and also own a piece of AOS RantCast? Consider buying some merch! https://teespring.com/stores/mephmerch Join Chat Gang and be part of the show live! AOS RantCast is Broadcasted live on Twitch each Thursday at https://www.twitch.tv/mr_mephisto

Happy 2021! This is going to be an EPIC year for Merawine. We reset the scores for our Jameson Tasting Challenge. Wine Trends of 2021. See you next week! Bryce

My son Tommy Savoia is 21 years old, so we're going to open a red, white and rose to celebrate! He's going to taste each wine for the first time. Will he like these wines? Will he even like wine? Hear this special one hour birthday livestream and find out what he thinks of wine.

Welcome to Wine Club! Help Sara study for her certified sommelier exam by tasting along. In this episode we drank La Crema 2017 Pinot Noir. Today we cover the 4 Steps of Tasting Wine and tales of Rachel's failed Santa Barbara Bachelorette Party.  Other notable mentions in this episode: Baker and Brain Wines Carter Paul Wines  Backcountry Wine Tours in Portland, Oregon       

What does it take to win Ontario’s Best Sommelier competition? What’s it like performing in front of a set of very stern-eyed wine judges and a live audience? What is the smartest question you can ask your sommelier in a restaurant? What is the deductive tasting technique and how can it help you drink better wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Emily Pearce-Bibona, Certified Sommelier and founder of Femmes du Vins. Highlights How did Emily go from government employee to sommelier? What’s aspects of wine are involved in the Ontario’s Best Sommelier competition? What does it take for you to be named Best Taster? How do you cope with intense pressure during competition? How do you train for sommelier competitions? When should you use a deductive tasting technique? How can you describe the tasting experience with Flat Rock Cellars Riddled Sparkling wine? What's the most important rule you should remember when pairing wine and food? Which questions should you ask your sommelier to get the best wine suggestions for you? How can you subtly indicate your wine budget to a sommelier? Why is taking a wine course an important part of expanding your palate and becoming a better taster? How can a trip to the grocery store improve your wine tasting skills? Why should you approach learning about wine tasting like you would playing an instrument? Why does Emily love Burgundy Pinot Noir? How can you approach improving your tasting vocabulary? How does Emily train for sommelier competitions? Why should you try grower's Champagne? How does Emily handle it when guests send back their wine in her restaurant? What should you do as a guest if you don't like the wine? Why does Emily love Ca’ Del Bosco Cuvée Anna Maria Clementi Franciacorta? What are the top wine tips Emily wants you to remember? About Emily Pearce-Bibona Emily is the sommelier at Barberian’s Steak House in Toronto and part of the group Femmes du Vins.  After a day-long series of competitive challenges in front of a panel of expert judges, peers and the public, Emily triumphed to win the competition at the Centre for Hospitality & Culinary Arts at George Brown College on March 5, 2017. Emily began her wine journey in Toronto and is now a Certified Sommelier with the Court of Master Sommeliers. She has worked in top hospitality positions throughout the city. Her passion for learning continues as she pursues the Master of Wine program, offered in the UK. As a contributing writer for Decanter Magazine, Emily writes about the Canadian wine scene.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/81.

คุณสามารถหาหนังสือ หรือดูวิดีโอที่เกี่ยวกับไวน์ เพื่อศึกษาเพิ่มเติมได้ แต่สิ่งที่สำคัญคือการได้ลิ้มลองไวน์ด้วยลิ้นของตัวเองเพื่อทดสอบความเข้าใจ การฝึกชิมไวน์จึงมีความสำคัญในโลกของไวน์มาก EP นี้ ปุ้ยจึงอยากแชร์หลักการ และขั้นตอนในการชิมไวน์อย่างละเอียด ใครมีไวน์อยู่แล้ว เทลงแก้ว แล้วเริ่มเทสไปด้วยกันเลยค่ะ

Introduction to wine tasting.. as I listened to the audio of this late night last night after a long day I was stoked to hear how many gems Josh Orr dropped during this session!! Invaluable for anyone serving wine in ANY CAPACITY.   We hosted a tasting on Thursday for a group of local industry peeps including Herb and Wood, Juniper and Ivy, Del Frisco’s, Cucina Urbana, Hilton, and Born and Raised.  The premise was let’s approach wine tasting with as much practicality as possible and build our vocabulary around the act of tasting and presenting wine.   Listen to Josh’s approach on tasting bubbles, the differences between Cava, Prosecco, and Champagne.  What defines a champagne; what are lees and why they matter. Off dry whites vs. neutral and high acid vs. rich and oaked; how do you describe them? What do they pair with? How do you surprise and delight a guest with some of these wines?  How do you navigate the confusing concept of sweetness (or lack of) in wine?  Why diversity in your list matters but why the ability to recognize what your market is asking for and how to deliver on that is crucial… Tasting reds… what do ‘impact aromas’ mean?  If you’re assessing a wine quickly, what are things that you are looking for to help define this wine accurately?  Basics surrounding ‘fortified’ wines, flavor profiles, and how to describe them.  Compare ruby, tawny and vintage port with madeira.

In 2018, Pascaline has achieved an historic double triumph, first winning the prestigious Meilleur Ouvrier de France title (in the Sommelier category) and then, the crown of "Best Sommelier of France". She was the first woman ever to win these two competitions.  Pascaline is supporting sustainable non-industrial farming practices, not only because they are better for human health and nature, but because they also make better wines. But, is it even possible to taste the differences between organic wines and non-organic wines? As a sommelier, she has only 2 minutes to understand what her customers want and what will make them happy. I asked her: Are there guidelines to pair wine with food?  It’s time to listen to her.

Wine Tasted: Pol Roger Reserve Brut Champagne – Available at a number of retailers https://www.polroger.com/en/champagnes/2/brut-reserve   Student Resources:   WSET Level 4 Standardised Approach to Tasting Wine:   https://www.wsetglobal.com/media/3456/wset_l4_diploma_sat-wines_en_jul-2016.pdf   Diploma Specification:   https://www.wsetglobal.com/media/5573/wset_l4diploma_specification_en_aug2017-seo.pdf   Candidate assessment guides for Tasting and theory:   https://www.wsetglobal.com/media/6289/wset_l4diploma_cag_tasting_en_aug2018.pdf   https://www.wsetglobal.com/media/6288/wset_l4diploma_cag_theory_en_aug2018.pdf   WSET website and social media:   www.wsetglobal.com   www.instagram.com/wsetglobal   www.facebook.com/WSETglobal   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Champagne With: Christine Marsiglio, WSET educator Date: Wednesday 24 April 2019 Location: Wine & Spirit Education Trust (WSET), 39-45 Bermondsey St, Bermondsey, London SE1 3XF   Contact:   hello@interpretingwine.com www.linkedin.com/in/lawrencefrancis   www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

  Wine Tasted: Segura Viudas Brut Reserva Cava, Ocado - £14.75 https://seguraviudas.com/en/cavas-and-wines/brut-reserva   Student Resources:   WSET Level 4 Standardised Approach to Tasting Wine:   https://www.wsetglobal.com/media/3456/wset_l4_diploma_sat-wines_en_jul-2016.pdf   Diploma Specification:   https://www.wsetglobal.com/media/5573/wset_l4diploma_specification_en_aug2017-seo.pdf   Candidate assessment guides for Tasting and theory:   https://www.wsetglobal.com/media/6289/wset_l4diploma_cag_tasting_en_aug2018.pdf   https://www.wsetglobal.com/media/6288/wset_l4diploma_cag_theory_en_aug2018.pdf   WSET website and social media:   www.wsetglobal.com   www.instagram.com/wsetglobal   www.facebook.com/WSETglobal   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Cava With: Christine Marsiglio, WSET educator Date: Wednesday 24 April 2019 Location: Wine & Spirit Education Trust (WSET), 39-45 Bermondsey St, Bermondsey, London SE1 3XF   Contact:   hello@interpretingwine.com www.linkedin.com/in/lawrencefrancis   www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

  Origin Story Unit 5 sparkling overview   Wine Tasted:   Colle del Principe Valdobbiadene Prosecco Superiore DOCG, Marks & Spencer - £12   https://www.marksandspencer.com/colle-del-principe-valdobbiadene-prosecco-superiore-docg-case-of-6/p/p60198501   Student Resources:   WSET Level 4 Standardised Approach to Tasting Wine:   https://www.wsetglobal.com/media/3456/wset_l4_diploma_sat-wines_en_jul-2016.pdf   Diploma Specification:   https://www.wsetglobal.com/media/5573/wset_l4diploma_specification_en_aug2017-seo.pdf   Candidate assessment guides for Tasting and theory:   https://www.wsetglobal.com/media/6289/wset_l4diploma_cag_tasting_en_aug2018.pdf   https://www.wsetglobal.com/media/6288/wset_l4diploma_cag_theory_en_aug2018.pdf WSET website and social media:   www.wsetglobal.com   www.instagram.com/wsetglobal   www.facebook.com/WSETglobal   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Prosecco With: Christine Marsiglio, WSET educator Date: Wednesday 24 April 2019 Location: Wine & Spirit Education Trust (WSET), 39-45 Bermondsey St, Bermondsey, London SE1 3XF   Contact:   hello@interpretingwine.com www.linkedin.com/in/lawrencefrancis   www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Happiness expert Paul Kismer discusses the relationship between spontaneous travel and being happier. Plus we'll visit Joe's Salmon Fishing Lodge off the coast of BC and learn about the Wine Country of Oliver/Osoyoos. Support the show: https://www.theinformedtraveler.org/

Happiness expert Paul Kismer discusses the relationship between spontaneous travel and being happier. Plus we'll visit Joe's Salmon Fishing Lodge off the coast of BC and learn about the Wine Country of Oliver/Osoyoos. Support the show: https://www.theinformedtraveler.org/

In this episode of Decanted, we interview Richard Duval, who has become one of the most well-renowned photographers in the Washington wine scene and recalls his adventures in some of the most awe-inspiring vineyards in our state. And, up your tasting game

On today's episode, Jonathan and Damien do their first blind tastings of the show.  They discuss how to taste wine, types of oak and what it does to wine, how to identify some varietals and of course some great party idea's associated with blind tastings.  As usual they go off topic and discuss everything from fake id's to pickle-backs.  Cheers !    Wines Tasted 2009 Beaucanon Estate Cabernet Franc - Napa Valley, California   2015 Les Pierres Saint-Amour Cru Beaujolais - Beaujeu, France

On the In Vino Fabulum (#InVinoFab) podcast, episode no. 14 we tantalize your taste buds with a wine pairing lesson from a certified sommelier and educator, Cheryl S. Stanley. We figure out how to best differentiate wine by color, taste, and learn how she wants to being a culture of care to restaurants and the service industry with her own consulting business.Cheryl is a lecturer in food and beverage management at The Hotel School, Cornell SC Johnson College of Business. She received her Master of Science degree from Texas Tech's College of Human Sciences in Hospitality and Retail Management and her Bachelor of Science degree from Cornell University's School of Hotel Administration. Stanley's primary area of teaching is Beverage Management within food and beverage operations. She is also founding partner in a consulting company which focuses on beverage menu development, service standards, and employee training. Her previous work experience includes managing restaurants and beverage programs for Four Seasons Hotels and Resorts and independent restaurants, as well as a wine retail store in California. Stanley is a Certified Sommelier with the Court of Master Sommeliers, Level 3 with Honors from the Wine and Spirits Education Trust, Bar Smarts Advanced from Bar Smarts, and a Certified Specialist of Wine from the Society of Wine Educators. She is the faculty advisor for Cornell Cuvee, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017 she was selected as one of Wine Enthusiast Magazine's 40 under 40 Tastemakers.Website: https://sha.cornell.edu/faculty-research/faculty/css14 CU Article: Cheryl Stanley's winning Ways with wine https://sha.cornell.edu/businessfeed/2018/03/08/cheryl-stanley-winning-wine/ WineEnthusiast 40 Under 40 Tastemakers of 2017 https://www.winemag.com/40under402017/ The Court of Master Sommeliers https://www.mastersommeliers.org/ Interested in becoming a Sommelier? Here's the Introductory Course & Examination https://www.mastersommeliers.org/courses/introductory-course-examination About the Cheryl's Course: HADM: 4300: Introduction to Wines https://sha.cornell.edu/admissions-programs/undergraduate/academics/courses/course.html?ps_course_id=351839  Reflection from a student: http://blogs.cornell.edu/lauren/2014/11/16/hadm-4300-intro-to-wines/  Test your own wine knowledge with this HADM 4300 Quizlet: https://quizlet.com/127819427/hadm-4300-intro-to-wines-prelim-1-flash-cards/  Follow the HADM 4300 on their social channels: Course Twitter handle: @cuha4300 Instagram: https://www.instagram.com/cuha4300/   The Hotel School https://twitter.com/CornellSHA  “I hope that [my students] leave my course with just an appreciation for life and food and wine.” ~ Cheryl StanleyHow to Gain Some Knowledge on Wine for Select & Discuss Wine for a Meal:-- Wine Folly https://winefolly.com/ and blog: https://winefolly.com/blog/ -- HADM 4300 Textbook: Wines for Dummies https://www.dummies.com/food-drink/drinks/wine/ & cheat sheet  https://www.dummies.com/food-drink/drinks/wine/wine-for-dummies-cheat-sheet/-- How to Order Wine When Meeting with Business Clientshttps://www.winemag.com/2015/07/15/the-business-of-wine-pairings/ -- How to Pick Wine for a Party http://guides.wsj.com/wine/entertaining-and-celebrating-with-wine/how-to-pick-wine-for-a-party/-- The Best 5 Wine Books for Beginners https://www.wsj.com/articles/the-five-best-wine-books-for-beginners-1449168856 -- BONUS LISTEN: #InVinoFab podcast episode no. 8 to learn about the world of viticulture and enology with Dr. Justine VandenHeuvel (a.k.a. @TheGrapeProf) https://3wedu.wordpress.com/2018/06/15/invinofab-podcast-no-8-learning-about-viticulture-with-thegrapeprof/ Wine Myth Busting: Q: Price of Wine - Is More Expensive Always Better?A: No. More expensive does not mean it is always better. People can be tricked into taste. Drink what you like -- that is Cheryl's rule. Here's more about the study she mentionedWhy expensive wine appears to taste better: It's the price tag https://www.sciencedaily.com/releases/2017/08/170814092949.htmHow context alters value: The brain's valuation and affective regulation system link price cues to experienced taste pleasantness. Scientific Reports, 2017; 7 (1) DOI: 10.1038/s41598-017-08080-0BONUS READ: Cheryl's Master's Thesis: Alcoholic Beverage Costing Practicesin the Hospitality Industry from Texas Tech University [PDF] https://ttu-ir.tdl.org/ttu-ir/bitstream/handle/2346/47487/STANLEY-THESIS.pdf?sequence=2 Q: To decant or not decant wine? When and why do you decant wine?A: Yes IF:  it's a young red wine that is from a moderate to warm climate that would benefit from air in order to soften the mouth feel If the wine in unfined and unfiltered, it could have sediment if the wine is old -- it depends on the type of grape: cabernet sauvignon, nebbiolo, merlot, some syrahs, etc. or a pinot that is old might throw sediment so you can decanter to remove the bitter chunks. If the wine is young and their reds do well with decanting for air, e.g. local Cornell University alumni vineyard: Turley Wines: http://www.turleywinecellars.com/  How to Serve Wine 101: Why and When to Decant https://www.winespectator.com/webfeature/show/id/how-to-serve-wine-decanting Why and When Do We Decant Wine https://vinepair.com/wine-101/wine-decanting-guide/ Length of Time to Decant, suggestions from Wine Folly: https://winefolly.com/tutorial/how-long-to-decant-wine/ Q: Can you bring your own bottle of wine to a restaurant and just pay the corkage fee? A: It depends. Some restaurants allow this, whereas it may not be legal to bring your own alcohol due to local, state, provincial or regional laws. It's always best to ask the restaurant the following questions: (1) Do they allow corkage (if you bring your own bottle)? And (2): Are there any restrictions to corkage? Some might restrict you from bringing a bottle on the restaurant's wine list. Often you can do this in a number of wine regions and areas, but it's always good to ask when in a new area.  Some food places do this to enjoy the local wine countries, for example FLX Wienery https://flxwienery.com/ is one in IthacaSome of Cheryl's Favorites:WINE: Based on her own origins and the emotional connection, she likes California Zinfandel; 2015 "three" Zinfandel Old Vines Contra Costa County http://www.threewinecompany.com/zinfandeloldvines.html CURRENT WINE IN HAND: Cotes de Provence rosé http://www.domaine-des-tournels.com/en/cotes_de_provence/vignoble/cotes-de-provence-rose MOVIES: Sideways (2004) https://www.imdb.com/title/tt0375063/ Big Night (1996) https://www.imdb.com/title/tt0115678/ BOOKS: The Sign of the Grape and Eagle by Daniel Deckers http://www.frankfurt-academic-press.de/2018/04/18/daniel-deckers-the-sign-of-the-grape-and-eagle/Wine and War: The French, the Nazis and the Battle for France's Greatest Treasure https://www.amazon.com/Wine-War-Frances-Greatest-Treasure/dp/0767904486 Top Producers of Wine in the US: https://www.winesandvines.com/template.cfm?section=widc&widcDomain=wineries Core Winery http://www.corewine.com/ Finger Lakes Wine Country  http://www.fingerlakeswinecountry.com/ The Society of Wine Educators http://www.societyofwineeducators.org/ Interested in learning online about wine?eCornell Wine Course to be developed here soon: https://www.ecornell.com/ Is there something else you'd like to learn about wine? Do you have someone we should interview next for the pod? Let us know. We'd love to hear from you about whose story we should share on a future #InVinoFab episode. Send us love, suggestions, and comments to: invinofabulum@gmail.com Connect with the #InVinoFab Podcast: Hosts: Patrice (@profpatrice) & Laura (@laurapasquini); pronouns: she/her Twitter: https://twitter.com/invinofab Instagram: https://www.instagram.com/invinofab/ 

Show notes Wines Tasted: 2016 Eule Purus Riesling 2016 Kestenbüsch Purus 2016 Lay Purus 2016 Schieferstern Purus 2016 Madonna Contact Details www.trossenwein.de info@trossenwein.de Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Rudolf Trossen Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: 2013 Jadis 2013 Disobedience 2013 Illusion 2014 Pi No 2009 Imago Contact Details www.mythopia.ch/ contact@mythopia.ch Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Hans-Peter Schmidt Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: 2015 Little Buteo Grüner Veltliner 2015 Buteo12 Grüner Veltliner Non-vintage White Bessi Blend 2012 Sol Blend 2015 Nanu Rotburger Contact Details www.mgsol.at wein@mgsol.at Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Michael Gindl Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: Revolution Solera Non-vintage Numen Gelber Muskateller 2016 Numen Grüner Vertliner 2015 Numen Riesling 2015 Numen Sankt Laurent 2016 Contact Details www.zillinger.at jz@velue.at www.instagram.com/jz_velue Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Johannes Zillinger Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: ErDELuftGRAsundreBEN Weissburgunder 2016 ErDELuftGRAsundreBEN Grüner Vertliner 2016 Puszta Libre! 2016 Kalk und Kiesel 2016 ErDELuftGRAsundreBEN Blaufränkish 2015 Contact details http://www.clauspreisinger.at/ www.instagram.com/c__laus/ Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Claus Preisinger Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: Tonsur 2016 Carolina 2015 Vino Rosso Leggero 2016 Campil 2014 Laurenc 2014 Contact details www.pranzegg.com info@pranzegg.com www.instagram.com/pranzegg/ Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Marion Unterselzner Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

Show notes Wines Tasted: Furmint 2016 Kvarc, Furmint 2016 Garten Eden, Furmint 2016 Aus Dem Kalk, Blaufränkish 2016 Ausiese, Gelber Muskateller 2016 Michael will be appearing at Raw London, 11-12 March, Stand 54 Contact details office@michaelwenzel.at www.michaelwenzel.at https://www.facebook.com/WeingutMichaelWenzel Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Interview details Guest: Michael Wenzel Location: Newcomer Wine Fair, RIBA, London, Date: 5 March, 2018 Follow: www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast

  Check out IFPodcast.com/Episode39 for shownotes and references, and IFPodcast.com/StuffWeLike for all the stuff we like!  You can support us at Patreon.com/IFpodcast - It would mean the world!! We LOVE putting time into this podcast, and every dollar can help us continue to make that possible! Get Melanie's Book What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine, on Amazon and Barnes & Noble! Get Gin's Books' Feast Without Fear: Food and the Delay, Don't Deny Lifestyle SHOW NOTES 8:20 - Listener FEEDBACK: Dru  - IF 19/5 Approach Success  9:00 - Listener FEEDBACK: Jo  - IF Success, Sinuses, Good & Bad Days, Getting Back On The Wagon, Hashimoto's   11:25 - Listener FEEDBACK: Andrea - The Dangers Of Tanning Beds 20:00 - Listener Q&A: Aussya - What Are The Benefits Of Varied Eating Windows? 27:00 - Listener Q&A: Aussya- Does Tasting And Spitting Wine Break The Fast? 28:45 - Listener Q&A: Milah- Did Melanie And Gin Fast Dirty?  43:45 - Listener Q&A: Milah- Should You Make One Change At A Time?  For information regarding your data privacy, visit acast.com/privacy

You see people in movies and TV tasting wine and think "what are they doing"? What are legs? Why do they smell hay or smoke? This class is going to help you understand how to taste so you can more deeply appreciate wines you like and wines you may not like. Again, we are fortunate to have expert guests Helen and Lisa to give us their knowledge and perspective on something some people quite daunting (but you should never let wine be intimidating).

Join Case and Dave on the second part of how to taste wine

We celebrate the belated birthday of Mark Twain, which was Nov. 30, in this episode all about one of the most beloved and controversial writers, who just happens to have connections to our home state of Connecticut. This episode's wine: Michel Gassier Syrah (Can you taste the bacon? We could!) This episode's cheese: Edam Don't forget to enter our giveaway for your chance to win Adam Centamore's "Tasting Wine & Cheese" book, which we use frequently for the inspiration for our wine and cheese pairings on the show! In this episode, we found out the difference between Syrah and Shiraz! James talks about how Samuel Clemens cycled through pen names before settling on Mark Twain. (And we find out a little bit about Kitty's sex life!) Need an inspirational quote for when life on the Mississippi gets you down? Just remember Emily's need to make puns whenever she can, no matter how stretched they may be: "When life hands you Clemens, make Clemenade!" James gives us a quick bio of Clemens/Twain, including the surprising fact he left school in fifth grade, and his dream of being a riverboat captain. If there were such a thing as a hobo apprenticeship, James would be learning him (yes, "learning him") how to tie a bindle as we speak! Side note: Can you catch the "Arrested Development" reference we make? Did Mark Twain find his wife through old-timey Tinder? And Emily talks about looking for crazy signs when it came to her childhood crushes. Even though Emily scolds Hollywood for sequels, we give the Epic Film Guys from The Reel Rundown a shout-out later in the episode for making a damn good case for Hollywood sequels! And "Kazaam" comes up, yet again! (James' favorite movie to talk about while drinking.) We hope we can get to the age when we can say whatever we want with no repercussions. Apparently, that's why we have a podcast! We also make a connection to The Queen! And James does the absolute worst imitation of the Queen. Emily finally finds a word she won't say on the podcast while talking about the controversy over "The Adventures of Huckleberry Finn." Flippant, irreverent and trashy — think we're talking about "Jersey Shore"? Nope! Those words were once used to describe Huck Finn! James tries to examine the book, and break down its acclaim as the Greatest American Novel. And, despite wanting to be more true to himself, Emily wonders if the real reason Huckleberry Finn doesn't want to return to civilized life was because of porn in the woods. We may have found a bigger cat person than Emily! Twain even went so far as to rent cats when he traveled! James gives the rundown of quotes falsely attributed to Twain and actual quotes by him. And we make a connection between Mark Twain and John Lennon and Yoko Ono, believe it or not. Special Thanks Thanks to the Epic Film Guys for giving us shout-outs on The Reel Rundown! Plus, Emily got to Live-Tweet with EFG Nick as she watched "Batman" for the first time! Special thanks to Adam Centamore for his book, "Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing" Tasting Wine & Cheese," which we use for our wine and cheese pairing inspiration! Cheers!

Sorry to our international listeners, but we raise our glasses to good ol' American turkey, cranberry sauce and pie in this episode. We also find out some myths surrounding the holiday, including why those pictures you colored in kindergarten were full of lies! This episode's wine: Marquis de la Tour BrutThis episode's cheese: Goat Cheese with Cranberries and Cinnamon (can be eaten right off the knife!) Although James doesn't remember what Brut means, he does a pretty good imitation of the French language when introducing the wine! Find out how you can win your own copy of Adam Centamore's book, "Tasting Wine & Cheese," which we use on a regular basis as the inspiration for our wine and cheese pairings for the podcast. This would make the perfect gift for any wine and cheese lover, or keep it for yourself! Emily dispells some myths about the first Thanksgiving, including the fact that pilgrims did not, in fact, wear buckles, despite what you may have drawn in kindergarten. We talk about "Alice's Restaurant," Arlo Guthrie's 18-minute semi-autobiographical song. And James dispels the myths about Tryptophan in turkey making us tired and how it's not quite the roofie of the poultry world people perceive it to be. The fact that you have to be around family is more exhausting than the turkey. And, we tell you why waiting for the plastic thermometer to pop up is not the best indicator that your turkey's done. Also, please don't try top fry your turkey indoors! Emily finds what might be the greatest method to cooking turkey called spatchcocking -- one of the best words in the world, and we can't stop saying spatchcock! If any of our listeners have spatchcocked their turkey, please send us pictures! And tell us how delicious it was! And our immature minds can't even deal with the word spatchcock, as you can tell! Does your family have any Thanksgiving foods others don't have, like sauerkraut or crab? And we question where the cranberry sauce came from to go with Thanksgiving dinner. And Emily suggests ways to use the leftover cranberry sauce. And we are obsessed with Little Man's obsession with his new bag, if you couldn't tell! Emily gets to rant about how stupid turkeys are and how great they are to eat. We can all agree how ugly and scary turkeys are, right? And how Charles Dickens made turkey a Christmas tradition, as well. (Plus, how Scrooge in the movies makes quite a Dick-ens move!) We also discuss the inalienable rights of truth, liberty and the pursuit of pie. Find out about Sarah Josepha Buell Hale and how awesome she was for giving us Thanksgiving, as well as "Mary Had A Little Lamb." We also want Bank Holidays like Europe! We just want days off without people on Facebook making us feel guilty. And we talk about what we're thankful for, including YOU! And also Mark and Kitty, our helpful friends who make the podcast possible! And, especially wine and cheese, and Adam Centamore's book! We're also thankful for cats who wear bow ties!  Check out Adam Centamore's recommendations for wine and cheese for Thanksgiving! Special Thanks Special thanks to Adam Centamore for his book, "Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing" Tasting Wine & Cheese," which we'll be using for our wine and cheese pairing for the next few episodes!

All aboard for an episode of trainspotting, hobos and lamenting the loss of the bar car. James and Emily raise their glasses to one of the greatest marvels of transportation and, dare we say it, a highlight of our daily commute. This episode's wine: Double Dog Dare Cabernet (We're still in shock it was only $3)This episode's cheese: Cabot white cheddar In this episode, James professes his child-like love for train travel and gives reasons why commuting by train is the best, including being environmentally friendly without being pretentious, plus learn about his tips to avoid paying the fare.   Emily complains about Ryan Gosling's ticket-taker doppelganger, who is drunk on his own power, then we get sidetracked talking about how Brad Pitt has Prosopagnosia (face blindness), so more girls should just go up to him and convince him they're Angelina Jolie.   We drop our podcast voices to showcase our actual Connecticut accents to talk about Metro North, and we lament the last bar car in the United States.   Emily gives James the job of catching a fly since he hasn't read any of the Harry Potter books (shame mail for James can be sent to classypodcast@gmail.com) and Harry Potter fans can geek out with her as she talks about Platform 9 3/4 at King's Cross Station. We talk about A queen of England, but not THE queen, unfortunately. We also sympathize with those who have to commute daily from King's Cross, especially if their trains are on Platforms 9 or 10.   While we don't get into the book or movie, "Trainspotting," we do talk about those who trainspot as a hobby, known as railfans. We dive into the different types, from those who record different trains, to those who ride a particular train route, to those who explore abandoned train stations. We also look at the connection between children with autism and the fascination with trains.   James talks about the psychology of train etiquette and the dynamic of ignoring the same people you see every day. (We didn't even acknowledge the fact that this may even be a Northeastern thing, because once you leave this area of the country, people are much friendlier.)   James decides to throw a party for his anonymous train friends and talks about the social dynamics of train seating. He also benefits from the remnants of racism still prevalent in Connecticut, and Emily tells the story of the one time James embarrassed her on the train and why they don't take the train together anymore.   James also scolds Emily for succumbing to click bait and forbids her from the Internet. But, then again, he never gives up the chance to talk about his penis. Yes, somehow we work this tangent into train research.   Emily gets the songs "Cocaine" and "Casey Jones" confused as James tells the story of the real Casey Jones -- not the be confused with Stacy Jones from the original "Shining Time Station."   Emily talks about Ticket to Ride, Wil Wheaton's Tabletop web show, and James asks for FDA-approved hookers when we talk about how John Lennon may or may not have lovingly called the street women of Hamburg Tickets to Ride.   Emily talks about Ticket to Ride, Wil Wheaton's Tabletop web show, and James asks for FDA-approved hookers when we talk about how John Lennon may or may not have lovingly called the street women of Hamburg Tickets to Ride.   Somehow, we get on the subject of the evolution of the poop train and the old Pace salsa commercials. For more information, check out RadioLab's episode all about the Poop Train.   Finally, James gets a chance to expound upon his love of hobos, and we introduce you to one of our favorite time-passing games we used to play when we worked together, "What's in Your Bindle?" James also gets a dreamy look in his eyes as he talks about his desire to ride in a freight train with his legs dangling over the side, exploring the country. Special Thanks Lots of shout-outs this week! Thanks, everyone!   Cheers to Matt from Arrested DevOps for including us as one of his picks of the week, Bum Wine Bob from Bumming with Bobcat for featuring our Classy Sangria recipe, and Rob & Elsie from Libsyn's "The Feed" for playing our promo!   Special thanks to Adam Centamore for his book, "Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing" Tasting Wine & Cheese," which we'll be using for our wine and cheese pairing for the next few episodes!   You can follow Adam on Twitter @100loves and ask him for wine pairing suggestions, and we've loved all the help he's given us!   Check out our full show notes at www.classylittlepodcast.com/show-notes/015   Cheers!

Cue the "Type-A" Tetris music! Get your controllers ready and join us in our adventure into wine, cheese and those addicting time-sucks known as video games! Plus, we start getting some real wine and cheese pairing ideas from Adam Centamore's "Tasting Wine & Cheese" book! Our wine for this episode: 90+ Cellars 2013 Iron Side RedOur cheese for this episode: Pecorino romano James and Emily have recently been known to play Rocket League for hours, so a video game-themed episode seemed appropriate. We talk about why video games are so addictive, and James talks about the fantastic failure of E.T. The Extra Terrestrial. We also make a shoutout to one of our favorite podcasts, "Good Job, Brain!" which has talked about this story at length. If you're looking for a more family-friendly version of this story, check them out. (If you'rd rather a podcast where we drink, swear, and make sex noises while enjoying cheese, then stick with us.) In Adam Centamore's book, "Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing " we find out the cheese that loves the red blend we have, plus a fun fact about the movie "Sideways." Emily reminisces about the best part of computer class in the 1980s: playing The Oregon Trail, the game that does not come with a participation award. Instead, it is basically a way for you to find out the way your friends and family will die in the 1800s. You can play The Oregon Trail exactly as you did in the '80s here! She also gets on her soapbox about why tomatoes should be optional on burgers while James talks about some of the worst (best) video game fails. James takes a detour to make fun of Emily's Pronunciation of NORAD, and he gets to talk at length about Shaq's awesome rap music, as well as profess his love for "Kazaam," the greatest movie he's never seen. Emily expounds upon the internet's conspiracy theories about drug references in the Mario Bros. games, and James brings us all down talking about how Microsoft is a terrible company. And, as we're getting ready to wrap up the episode, James mistakes his microphone's pop filter for a sneeze guard, so prepare for your ear drums to be blown just a bit. Check out "The Ultimate History of Video Games: From Pong to Pokemon: The Story Behind the Craze that Touched Our Lives and Changed the World" and get this audiobook FREE by going to www.audibletrial.com/CLASSY Check us out at www.classylittlepodcast.com. Cheers!

Tonight, join Ron on another episode of All About Wine.  Ron will discuss news and topics related to the wine industry.  Perfect for wine lovers, industry representatives and fellow wine drinkers and enthusiasts.    We also invite you to call our guest line and join the discussion by dialing (646) 727-3235 during the LIVE show.  You can also email the show with your questions and comments at allaboutwine101@gmail.com   Ron is the VP and General Manager of Florida Estates Winery in Land O' Lakes, Florida.  He is a wine maker, cellar master, vineyardist and tasting expert.   The show is always informative and entertaining....and All About Wine

The Virtual Lounge is open. The bottles are corked, and the wine is flowing... Thomas Sobieski has been a mainstay in the restaurant industry for decades. Tom has served tables, managed dining rooms and greeted guests for years in the NEPA dining scene. Better known as Tommy, Sobieski has made his biggest impacts mixing spirits and making guests laugh and feel comfortable. The beverage manager at many local-area restaurants, Tommy has found his home at The Beaumont Inn as General Manager and the Wine Semmolier. Attending the prestigious Wine School of Philadelphia, Tommy has found his niche. Sobieski will join a select club of certified Sommoliers' in the Northeaster Region of Pennsylvania. Tom's latest venture? He's taking his talents to the World Wide Web. His new wine site called, The Wine Buddhist, is now under construction. Stay tuned to Beats & Eats for updates on Sobieski's career. In the meantime, Tommy published this blog post on Beats & Eats explaining the correlation between wine and Buddhism.  You can contact Tommy at tsobieski@thebeaumontinn.com  Show Notes: Follow Tom Sobieski on Facebook | email - tsobieski@thebeaumontinn.com  Visit The Beaumont Inn Website Follow Nick Gelso on Twitter | Facebook Follow Ty Ray on Twitter Follow Beats & Eats on Twitter | Facebook   Help Beats & Eats - Take our Short Suvey

Godfrey Spence tells us about the descriptors for tannins and length using the Systematic Approach to Tasting Wine at Level 2.

In this interview we focus on descriptors for sweetness and acidity used in the Systematic Approach to Tasting Wine at Level 2.

This week we focus on how to describe the aroma and flavour characteristics of wine using the Systematic Approach to Tasting Wine at Level 2.

Godfrey Spence is a WSET course tutor and in this first interview we concentrate on the Systematic Approach to Tasting Wine at Level 2 to analyse the appearance of a wine.

M.C. Ice and I are so grateful for all the wonderful feedback! As usual, we celebrate and thank you for your support by going through shout outs from iTunes, Facebook, and Twitter — all amazing! We appreciate you all so much. Then, we address a question that I’ve been hearing a ton lately: What kind of additives are in wine? (As a preview, they’re not related to Velveeta or Cheese Whiz, even though the name “additive” evokes those highly-processed foods!). For the main topic, this week we take a practical look at how to taste wine to get more out of your experience. We get down & dirty, giving you new ideas on how to evaluate what you’re tasting. Why it’s important to look at the wine, swirl it, smell it, and what to look for while tasting. Our goal: have you slow down the process of tasting so you can figure out what you like and don’t like, so you can get more of the former and avoid the latter! If you lik [...]

Episode #21: Sommelier and Entrepreneur, Andres Martell EWMBA '19, started off in the United States Marine Corps. Before launching his Vin Ambassador business in the Bay Area, he recounts his over-the-phone wine tasting tradition with his father, which inspired him to recognize a gap in the hospitality industry for wines. Andres shares the journey to becoming a sommelier, the connoisseur of wines, and the challenges he faced launching his business. He walks us through some knowledge of wine regions, sub-regions, and finally shares with us his favorite region. Andres is artful at storytelling which is a talent he leverages for his wine experiences business. We go in-depth on what some of these experiences are like, and the places he gets to travel for his business. If you are on a budget, Andres even shares with us where he finds exceptional wine in California to start learning about wine without breaking the bank. He further guides us on how to approach a glass of wine which I never learned to appreciate until now. We then discuss the economics and the business side of the wine industry. Part of that is related to his education at Haas through his MBA classes. Check out Vin Ambassador here, and feel free to reach out to Andres through the Haas Student Directory!Support this podcast at — https://redcircle.com/onehaas/donations