Podcasts about Tavel

ACCEDE A LAS NOTAS COMPLETAS DEL PROGRAMA: https://www.vinoparacamaleones.com/blog/vino-rosado Camaleón, ¿Sabías que existen 5 denominaciones de origen que se dedican únicamente a la producción de vino rosado? ¡Descúbrelas conmigo en el episodio de hoy dedicado a mis vinos favoritos! Rosé d’Anjou – rosa muy claro, casi coral; la mayoría de botellas luce un tono salmón pálido y luminoso que recuerda a pétalo de rosa. Cabernet d’Anjou – sube un grado: “candy-pink” que oscila del salmón vivo al frambuesa suave; más saturado que su hermano gracias a la piel del Cabernet. Rosé des Riceys – rosa rubí o “rose rubis”; un matiz entre rosado oscuro y tinto ligero, fruto de la corta maceración de Pinot Noir. Tavel – fresa intensa / fucsia, el rosado más oscuro de Francia; algunos productores alcanzan casi el rojo claro. Cerasuolo d’Abruzzo – cherry-red brillante con reflejos violáceos: parece una guinda líquida y es el más profundo de la lista. VIno para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

ACCEDE A LAS NOTAS COMPLETAS DEL PROGRAMA: https://www.vinoparacamaleones.com/blog/vino-rosado Camaleón, ¿Sabías que existen 5 denominaciones de origen que se dedican únicamente a la producción de vino rosado? ¡Descúbrelas conmigo en el episodio de hoy dedicado a mis vinos favoritos! Rosé d'Anjou – rosa muy claro, casi coral; la mayoría de botellas luce un tono salmón pálido y luminoso que recuerda a pétalo de rosa. Cabernet d'Anjou – sube un grado: “candy-pink” que oscila del salmón vivo al frambuesa suave; más saturado que su hermano gracias a la piel del Cabernet. Rosé des Riceys – rosa rubí o “rose rubis”; un matiz entre rosado oscuro y tinto ligero, fruto de la corta maceración de Pinot Noir. Tavel – fresa intensa / fucsia, el rosado más oscuro de Francia; algunos productores alcanzan casi el rojo claro. Cerasuolo d'Abruzzo – cherry-red brillante con reflejos violáceos: parece una guinda líquida y es el más profundo de la lista. VIno para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

This is the June episode, and the theme is Through the Fire — because June is a crucible. The heat is rising, the days are stretching, and the Summer Solstice is coming — the longest day of the year, when the sun sets fire to everything it touches.We taste a savory Rosé that reflects the season and share stories of 2 women who are changing the wine in Tavel, the heart of complex Rosé in France. Warm, welcoming, and rebellious wines that embody the heat of Soltice and our welcome to Summer. Grab a glass of what you love this season or take a chance on a savory Rosé. We will be here with you to share and enjoy in fire and light. Cheers!Support the showCONNECT WITH US: You can follow and message us on Instagram @joinblackthorn You can also reach out via email - gather@joinblackthorn.com If you want to help support the show and get extra content every week, sign up for the paid tier of our Patreon newsletter, The Vault. Finally, we're more than just a podcast! We are an online wine club, a secret wine society and more. Discover the world of Blackthorn at www.joinblackthorn.com Cheers and thanks for listening!

Visually stunning, Tavel is not your typical rosé, and may be the rosé wine that makes your snobby “I don't drink rosé” friends change their minds! Sometimes called the 4th wine, and sometimes called the Pope's wine, Tavel is a different kind of juice. It is a very deep pink to red hue, sometimes described as watermelon or evening sunset, and the reason for that is because it spends more time on the skins than a typical rosé - afterall, rosé gets its color from red wine grapes. Wait, is all of this confusing you?!? Don't worry, just join us, and we will unravel all of these mysteries and tell you why Tavel is the rosé wine you need to be drinking this year. It could be the “it” wine of summer 2025! Wines reviewed in this episode: 2022 Chateau Trinquevedel Tavel Rosé, 2023 Gabriel Meffre Saint Ferréol TavelSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He's also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel's early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It's a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country's most important chefs. I really enjoyed getting to hear Tavel's story.Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:TASTE Live at Rizzoli with Barbara CostelloOne of America's Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join André Natera on Chef's PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry. This episode highlights the dynamics of scaling hospitality, creating a unique kitchen culture, and the delicate balance between work and personal life. With insights for aspiring chefs and industry veterans, Tavel shares what it takes to thrive in today's restaurant world. If you're passionate about culinary arts, mental health, and redefining hospitality, this is an episode you don't want to miss. Like, share, and subscribe for more chef insights! Tavel Bristol-Joseph Instagram https://www.instagram.com/tavel19/ Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠

I start by asking for a big favor!! I haven't asked in about 10 years – but if you get a moment, could you drop a positive review for WFNP on iTunes, or a good rating on Spotify, or tell a friend who you think would like the show? Thank you in advance!   This show is part of the effort to refresh the WFNP catalog, based on the ideas of Patron Chris C, who did a ton of work to help me come up with a list of things he thought I could re-do, given that it's been 14 years since I covered some of this stuff. If you have any ideas, please drop a DM on Patreon or send me ideas through the site!   This show has my recommendations for filling a case of wine with classics from around the world. These wines will give you a great idea of what these regions represent and why they are so famed. Even for experienced wine drinkers, I think it's good to go back to the basics and try stuff you haven't had in a while to remind ourselves why they are so good!   The list contains 12 still wines (no sparkling or fortified this time!), whites, reds, and one rosé. The wines are:   Whites: White Burgundy, which is Chardonnay. I recommend the wine especially from the Hautes Côtes de Beaune or Hautes Côtes de Nuits, Côte d'Or Blanc, or Chablis 2. New Zealand Sauvignon Blanc – with a twist. Look for wines from the Awatere or Wairau Valleys. 3. German Riesling from the Mosel (for off-dry wines) or Rheingau. I also mention Pfalz for great dry wines. 4. Portuguese Alvarinho – Vinho Verde, specifically from sub-regions of Monção and Melgaço   Rosé 5. Tavel from the Rhône Reds 6. Bordeaux – especially from the Médoc or Côtes de Bordeaux for Merlot-driven wines (Pomerol and St. Émilion) and for bolder, more ageworthy wines with more Cabernet -- Haut-Médoc or Saint-Estèphe or for spendier versions – Graves, Margaux, Saint Julien, Pauillac 7.   Rioja from Spain   8. Italian reds either Chianti Classico (have food with it!) or Roero/Langhe Nebbiolo/Nebbiolo d'Alba/Barbaresco   9. California – Santa Barbara County Pinot Noir (or more specifically Santa Maria Valley or Sta. Rita Hills)   10. Barossa Valley Shiraz (take another look if you haven't in a while!). For more restraint, you can look for Shiraz from Eden Valley, a sub region of the Barossa Valley   11. Chilean Cabernet Sauvignon, especially Maipo Andes/ Alto Maipo is best, due to the higher altitude in this area 12. Argentinean Malbec, more specifically from Gualtallary, Tupungato, Altamira or, more generally the Uco Valley and Lujan de Cuyo       Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes      

I'm joined by filmmaker and musician Alison Tavel to discuss her incredible documentary, RESYNATOR (2024), available for streaming on December 13, 2024. RESYNATOR premiered at SXSW 2024 and currently sports a 100% on Rotten Tomatoes.The story spans a full decade with involvement of famous rock musicians and a search to understand her inventive father, whom she never got to know. She joined me on the anniversary of his passing, which is a prescient date in the film and in her life. You'll laugh and you'll cry while watching this film -- possibly at the same time as you go along with Alison for this unique and extraordinary ride.In this episode, we talk about:how she got involved in filmmaking -- it was a search to find out more about her dad;the bifurcation of the film between a study in music to...something else;the process of making the documentary in terms of funding, filming, keeping a shot list, for such a long project from somebody "with no prior education" -- "I should have hired sound"; "oh yeah, we need B roll";how she saw the two most essential things as a "post production supervisor" and an "editor";and what's next for this archivist + musician turned filmmaker -- probably not another film!What an epic story.Alison's Indie Film Highlight: CIRCUS OF BOOKS (2019) dir. by Rachel Mason; ANY OTHER WAY: THE JACKIE SHANE STORY (2024) dir. by Lucah Rosenberg-Lee and Michael MabbottLinks:Watch RESYNATOR (2024) Now On Apple TVFollow RESYNATOR On InstagramFollow Alison Tavel On InstagramRESYNATOR WebsiteSupport this podcast at — https://redcircle.com/first-time-go/exclusive-content

Director Alison Tavel discusses her touching new documentary Resynator, which chronicles her journey to restore a synthesizer prototype created by her father, Don Tavel, who passed away when she was just weeks old. The film reveals unexpected family secrets while celebrating Don's legacy and features interviews with Jimmy Jam, Grace Potter, Peter Gabriel, and Fred Armisen to name a few.

durée : 00:05:45 - Matthias Tavel, député LFI de Loire-Atlantique

I wasn't sure I was going to do a Thanksgiving episode this year, but last minute, I felt inspired (and was encouraged by some of you -- thanks especially to my dear friends and your fellow patrons Claudette C and Tina K) so I decided to make it happen.   This one is short, sweet, and to the point! I offer seven main wine types and give examples of each. I hope at least one of these ideas will work for your table! __________________________________ This year, I'm sticking with the theme I did for the Wine Access Club and recommending blends for your meal. The list: Photo: Getty Images via Canva 1. Sparkling -- whether you pick Champagne, Crémant, Cava, Cap Classique, Franciacorta, American sparkling wine, or anything else, you will likely have a mix of grapes. A great blend for the whole meal.     2. Acidic white blends are fantastic pairings. White Bordeaux blends are my top choice.     3. Full, white Rhône blends, especially with a big Viognier component are always on my Thanksgiving table. Blends like Côtes du Rhône blanc, Châteauneuf du Pape blanc, Laudun, Lirac, and Rhône blends from California and Australia work well.     4. Fruity red blends have softer tannins but good acidity. Côtes du Rhône, Châteauneuf du Pape, and Valpolicella are some examples     5. Flavorful red blends with a fuller body are a fantastic alternative to varietal Cabernet or Zinfandel, which are often recommended. Rioja, Bordeaux (with more Merlot than Cabernet), and Cerasuolo di Vittoria are my suggested blends.   6. Rosés like Tavel, Bandol rosé, Côtes du Rhône rosé, and heavier styles of Rioja rosado.     7. Finally, SAUTERNES is great with grilled food or anything with a char. It can also handle the sweet foods on your table, including dessert.     I hope you this was helpful and gave you a new idea or two! Happy Thanksgiving -- I'm grateful to you for listening!   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Jeremy Myers - Originally from Philadelphia, now a proud Colorado resident, Jeremy Myers brings a unique blend of East Coast grit and Rocky Mountain spirit to everything he does. A passionate Porsche enthusiast and a lifelong BMX bike guru, Jeremy has built a reputation not just as an all-around expert on vintage air-cooled cars, culture, BMX, live events set construction & so much more. His love for high-performance machines and adrenaline-fueled sports is rivaled only by his dedication to his role on The Mountain Side Podcast. As a founding member and co-producer of The Mountain Side Podcast, Jeremy has been instrumental in shaping the show since day one. His deep curiosity, engaging personality, and natural storytelling ability have made him a favorite among listeners, adding a fresh and adventurous dynamic to Mountain Side episodes. Now returning as a guest on the 189th episode, Jeremy shares his journey, his love for life, and his perspective on everything from motorsports to mountain life. Tune in as Jeremy Myers joins Bobby Marshall in studio to discuss, podcast episodes, Donald Trump, Jack Carr, Tavel, conspiracy, Presidential events, family, friends, outdoor life, and much more. Please subscribe or like us on social media platforms for updates on shows, events, and episodedrops.www.TheMountainSidePodcast.comSponsor Links:www.JockoFuel.comMountain Side listeners receive 10% off all Jocko Fuel products! Use Code TMS10 to save. www.ONNIT.comMountain Side listeners use Discount code TMS to receive 10% off ONNIT products! www.BulletProof.comMountain Side listeners Use Discounts code: MOUNTAINSIDE to receive 20% off all Bulletproof products! Other Affiliates Links

durée : 00:06:52 - Christian Paly, vigneron à Tavel et Lirac

Chronique présentée par l'historien Bernard Lescaze, homme politique et éminent historien genevois. La maison de l'évêque de Nice

In this episode, Kris and Kyle discuss their recent week off, family connections, and travel experiences. They share personal stories about Kyle's trip home, including family bonding and exploring ancestral roots. The conversation shifts to travel safety tips, highlighting the importance of planning and being cautious while traveling alone. They also share their weekly highlights and lowlights, including personal achievements and embarrassing moments, all while maintaining a light-hearted and entertaining tone.

In only 10 minutes, Hayley Lewis gives you everything you need to know about what happened with the Kansas City Chiefs for Sept. 9. The Chiefs shift their focus to their Week 2 opponent, the Cincinnati Bengals. You're always caught up with Chiefs News Daily. — Sign up with promo code KCSN to claim your Free Pick + First Time Deposit offer up to $1,000 in bonus cash! https://play.underdogfantasy.com/p-kc-sports-network — Shop the latest KC Sports Network merch collection, in partnership with Sandlot Goods! Find hats, shirts, hoodies and more here: https://sandlotgoods.com/collections/kcsnapp — The best Kansas City sports coverage in one place. Download our app now! Apple: https://apps.apple.com/us/app/kcsn/id6443568374 Google Play: https://play.google.com/store/apps/details?id=com.kcsn&hl=en — Subscribe to the KCSN Daily substack for film reviews, exclusive podcasts, KC Draft guide, discounts and access, giveaways, merch drops and more at https://kcsn.substack.com/subscribe — Interested in advertising on this podcast? Email sales@bluewirepods.com FOLLOW US ON: Facebook - https://www.facebook.com/KCSportsNetwork Instagram - https://www.instagram.com/kcsports.network/ Twitter - https://twitter.com/KCSportsNetwork Substack - https://kcsn.substack.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

DIMANCHE 08 SEPTEMBRE 2024Anaïs Rebouleau - Domaine Val de l'Orme (Vallée du Rhône)Le Domaine Val de l'Orme, situé dans la Vallée du Rhône, est dirigé par Jean-Maxime, un vigneron issu d'une longue lignée. En 2023, il a repris le domaine familial à Tavel, où il crée des vins raffinés et complexes en préservant l'équilibre entre faune, flore et sols. Engagé dans une approche biologique et naturelle, il vise à offrir des expériences de dégustation mémorables avec des accords mets-vins harmonieux.Olivier Poulet - Avocat au Barreau de RennesAvocat depuis 2008 au Barreau de Rennes, Maître Poulet est spécialisé dans la législation sur la communication autour des boissons alcoolisées et l'accompagnement des producteurs. Grand expert dans ce domaine, il a créé une base de données spécialisée nommée « Alcool et Droit ». A travers, cette plateforme comportant plus de 200 fiches, Maître Poulet répond à des questions concernant la loi Evin et les droits en France en matière de communication sur les alcools. Il a également publié deux livres Contrôles et perquisitions en entreprise en 2005 et Savoir négocier ses contrats en 2007 aux Editions Delmas. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In the first of two College Football 2.0 previews, we ask if anyone can stop Georgia and who will be the Bulldogs' opponent in the new-look SEC. Plus...28:08: Travel and schedule will determine the ACC title.41:46: The first of many North Carolina rants to come from Mikey.47:50: And we can't forget pseudo-ACC team Notre Dame.52:10: Boise State could be the Group of 5 playoff team out of the Mountain West. Plus, Oregon State and Washington State in what's left of the Pac-2.66:36: Personal issues are still drawing money in the Sun Belt.74:12: College Football 2.0 hurt the MAC more than any other conference.

This is the weekly columnAs the Nat King Cole song goes, “Roll out those lazy, hazy days of summer.” But instead of soda and pretzels and beer, it is so much nicer to sip well-chilled rosé.The rosé cliché is that it is only a summertime wine. Not remotely true, but rosé certainly is a lovely libation—both in taste and color—as we endure the trials Sol slings at us.Rosé is light-bodied, fresh and fruity, moderate alcohol. Those are all good things for a scorching day thirst quencher. Rosé also pairs well with the lighter food we eat in summer.Rosés come in many colors. Some sippers immediately think of the very pale rosés from Côtes de Provence, but color is an indication of style, not quality. Rosés from the Tavel region of the Rhone Valley or the Cerasuolo d'Abruzzo region of Italy are dark rosés and excellent rosés.There are four techniques used to make rosé:• Direct pressing involves pressing red grapes immediately after harvest allowing minimal skin contact and occurs before fermentation begins. This produces the palest pink wine. Pale rosés usually deliver flavors of strawberries, raspberries, watermelon, cantaloupe. Pale Provence rosés are made using this technique.• Saignée (French for “bleeding”) involves allowing a portion of red wine to “bleed” off early in fermentation. This produces wines darker than direct press. Saignée tends to promote raspberry and blackberry flavors and aromas. Saignée rosé wines also can be more tannic and suitable for aging.• Maceration involves leaving the juice in contact with the skins for an extended period. The longer the maceration, the darker the color. When the desired color is achieved, the must—the mix of juice, skins, stems, and seeds—is pressed and fermentation begins. This is another popular method in Provence and is used to make their most serious rosés.• A final method, particularly used in Champagne to produce rosé sparkling wine, involves blending a small amount of red wine into white wine. Champagne makers focus on a consistent product year upon year. Blending allows for the most control of the product.Tasting notes• Ultimate Provence UP Côtes de Provence Rosé 2022: Tangy edge plays well with juicy red fruits. Richer, more body than the diaphanous efforts of some Provence purveyors. $20-23 Link to my review• William Chris Vineyards La Pradera Rosé, Texas High Plains 2022: Tasty red fruit with an emphasis on mourvèdre in this vintage. $24 Link to my review• Wedding Oak Winery Sweetheart Rosé, Texas 2021: Delight, delicious fruit. Elegant, substantial. Complexity from a well-coordinated mélange of Texas red grapes. $29 Link to my reviewLast roundHyphenated and non-hyphenated. Ah, the ironies of the English language. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks 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.Balanced Diet Original recipes, curated links about food systems, recipe reviews. 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

Right now, it's so hot in much of the country, it's hard to get creative about anything, let alone a new wine that may provide some refreshment. That's what I'm here for! Ok, maybe not just me…this is a list that comes from the Patrons in answer to our weekly discussion question about what they drink when the weather gets hot.   I added a few in for good measure, but this is the list of what the best and smartest community in wine has in their glasses when the sun beats down!     In order of popularity… 1.     Rosé: Provence, New World, Tavel, Bandol, Rhône, and everything in between   2.      Sparkling wine in many forms: Cava, Crémant, sparkling rosé   3.     Albariño/Alvarinho -- and the comparison between the Spanish and Portuguese versions   4.     Vinho Verde: Look for something beyond just the $8 bottle and you will be surprised at how much this region has to offer – Quinta da Raza, Soahleiro, Quinta da Lixa   5.     Riesling – off-dry, dry from Finger Lakes, Australia, Mosel, Rheingau, Alsace and Austria   6.     Sauvignon Blanc of all types -- from Marlborough, New Zealand, Loire Versions, Bordeaux Blanc   7.     Txakolina    8.     Chablis or Unoaked Chardonnay (Especially Oregon Chardonnay, with- herbal and floral notes)   9.     Frappato from Sicily   10.  Chilled Beaujolais -- especially things like Fleurie, Chiroubles, and Regnie   11.  Vermentino- from Tuscany, Liguria, Piedmont, but especially Sardinia   12.  Cabernet Franc (just watch the weight and ABV! Loire is best!)     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Walgreens might be closing a lot of their stores. AAA travel plans that you should keep in mind for next week 4th of July. Popeyes just added 6 new wings to the menu.  Make sure to also keep up to date with ALL our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts

Jean-Baptiste Lafond - Vigneron à Tavel by RadioVino

(All links from this episode can be found below)  Welcome to this inspiring episode of the Knitting Mamas Podcast, where we dive deep into the creative world of Alexi, one of my favorite knitwear designers and founder of Two of Wands. From early lessons with her grandmother to pioneering new trends in the knitting community, Alexi shares her evolution from a fashion student to a beloved figure in the world of fiber arts. In This Episode, You'll Discover: Alexi's introduction to knitting and how it intertwined with her artistic upbringing. Her journey through fashion design and costume construction, highlighting the unique skills she acquired from a non-traditional fashion program. The pivotal role of a tarot reading in her decision to pivot from fashion to founding Two of Wands. Insights into her design process, including how she transitioned from selling finished pieces to creating scalable knitting and crochet patterns. The impact of the pandemic on her business and how it spurred new levels of creativity and collaboration. Alexi's perspective on knitting and crochet as tools for self-care and mental wellness. A sneak peek into her upcoming designs and the future of Two of Wands. Connect with Alexi: - Follow Alexi on Instagram and Facebook @TwoOfWands - Explore her designs and sign up for exclusive updates at her website www.twoofwands.com   Patterns and links from this episode:  www.yarnsub.com (find yarn substitutions quickly) All hands & hearts Foundation French Market Bag  Coffee Shop Scarf (her first design for LB) Slouchy Hanging Baskets  (I might make these to store some of my yarn away from my puppy who seems to think it's toys lol) Copenhagen Baskets (crochet)   Enjoy this episode as Alexi takes us through her vibrant journey in the knitting world, illustrating that creativity and determination can weave the most beautiful patterns in both art and life. Join the Knitting Mamas Facebook Community today. Follow me on Instagram @theknittingmamas

Another wild ride south of a nuclear plant toward a papal palace takes us through some dramatic landscape, historic vineyards, and surprises in the glass as we explore the white wines of the Southern Rhone. Resources from this episode: Books: The Oxford Companion to Wine [5th Edition], Harding, J., Robinson, J., Thomas, T. (2023) Websites and Digital Document Files:  AOC Vacqueryras: https://www.aocvacqueyras.com/appellation-des-vins-de-vacqueyras/ Cairanne Cahier des Charges de L'Appellation d'Origine Contrôlée (25 June 2018) https://www.inao.gouv.fr/show_texte/5247 Châteauneuf du Pape: https://en.chateauneuf.com/ Chateauneuf du Pape Cahier des Charges de L'Appellation d'Origine Contrôlée: (2023) https://en.chateauneuf.com/wp-content/uploads/2023/10/CDC-Chateauneuf-du-Pape.pdf Experi: Complete Guide to the Rhône Valley Wine Region, Greenman, M. https://experi.com/journal/rhone-valley-wine-region/ Gigondas Cahier des Charges de L'Appellation d'Origine Contrôlée (78 Sep 2022) https://extranet.inao.gouv.fr/fichier/PNO2022AOPGigondas.pdf Gigondas Vins: Le Dentelles de Montmirail - Unique Geology https://www.gigondas-vin.com/en/le-terroir-en/les-dentelles-de-montmirail-en/ Lirac Cahier des Charges de L'Appellation d'Origine Contrôlée (2023) https://extranet.inao.gouv.fr/fichier/PNO2023AOPLirac.pdf Vacqueyras Cahier des Charges de L'Appellation d'Origine Contrôlée https://www.syndicat-cotesdurhone.com/upload/article/file/agrt2032352acdcvacqueyras1-5fd2249e4b7b4.pdf Vins Rhone: https://www.vins-rhone.com/en Vineyards.Com: Rhône Wine Region https://vineyards.com/wine-map/france/rhone-valley Winephabet Street: Season 2 Episode 20 - T is for Tavel, Gioquindo, D., and Budd, L. (26 October 2021) https://podcasts.apple.com/us/podcast/uncork-your-mind/id1653850490?i=1000585688004 Wine Scholar Guild: Podcast - Christophe Tassan and Andrew Jefford on the Rhône, Camus, J. (6 February 2018) https://www.winescholarguild.com/blog/podcast-christophe-tassan-andrew-jefford-on-the-rhone Wine, Wit, and Wisdom: Dispatch from Gigondas (and Gigondas Blanc), Nicles, J. (6 November 2022) https://winewitandwisdomswe.com/2022/11/06/dispatch-from-gigondas-and-gigondas-blanc/ Wine Enthusiast: A Guide to the Wines of the Southern Rhône,, Iijima, A.L.C. (4 May 2023) https://www.wineenthusiast.com/culture/wine/guide-wines-southern-rhone-valley/?ssp=1&darkschemeovr=1&setlang=en&cc=US&safesearch=moderate Vignerons Cairanne: https://vignerons-cairanne.com/en/our-story/ Glass in Session Episodes Relevant to - or Mentioned in - This Episode: S1E4: Tavel at my Memory Palace's Table https://glassinsession.libsyn.com/website/s1e4-tavel-at-my-memory-palaces-table S1E6: Doing the Diois - Clairette de Die Sparkling Wine https://glassinsession.libsyn.com/website/size/5/?search=diois Glass in Session® swag mentioned in this show: https://www.teepublic.com/user/glass-in-session Glass in Session® is a registered trademark of Vino With Val, LLC. Music: “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

This ep me and my good friend Steven. We brought back the Episode Be Careful who you listen to have a discussion and talk about how to have a good discussion when listening to someone.

Bienvenue dans ce nouvel épisode du Wine Makers Show dans lequel je suis parti à la rencontre de Jean-Baptiste Lafond à Tavel. On poursuit notre découverte de cette belle appellation du Rhone, juste en face de Chateauneuf du Pape. Jean-Baptiste a le point de vue d'un jeune vigneron qui rejoint l'exploitation familiale et nous permet de mieux comprendre les enjeux auquel l'appellation fait face. 

Direction Tavel pour ce nouvel épisode du Wine Makers Show. Pour l'occasion, je vous propose cet échange avec Richard Maby. Richard est à la tête du domaine Maby, implanté au plein coeur de Tavel. Tavel est une appellation que je ne connaissais pas du tout pour être honnête et c'est pour ça que la découverte du vin est intéressante. Je ne connaissais pas ces rosés de macération à l'histoire aussi particulière et au gout unique. J'espère donc que cet épisode vous plaira et que vous en apprendrez davantage sur cette belle appellation. 

L'angelore, Tavel, 2016//Romain Le Bars, Tavel, 2021//Close Cibonne, Cotes de Provence, ‘Tradition,' 2010//Domane Tempier, Bandol, Rose 2020//Pierre Micheland / Domaine de la Réaltière, Coteaux D'Aix en Provence, ‘Pastel,' 2022 ////Support the show

Komm mit in eine längst vergangene Zeit und entdecke das imposante Pont du Gard in der Provence. Das gut erhaltene Aquädukt aus der Römerzeit, das die Stadt Nîmes mit frischem Wasser versorgte, wird dich bestimmt auch faszinieren. Du hörst, auf welcher Seite des Flussufers du am besten parkst und andere wichtige Informationen. Wir genießen den Ausblick, machen eine virtuelle Kajaktour und probieren erstklassige Weine auf einer Domaine mit alten Rebstöcken. Der kleine Ort Tavel steht für erstklassige Roséweine, die allein schon durch ihre Farbe beeindrucken. Im Geschmack sind sie fruchtig und unschlagbar. Auch als sehr gute Begleiter zu Fleischgerichten bieten sie eine super Alternative zu Rot- oder Weißwein. Ein Highlight ist für uns der mineralische Weißwein aus Viognier und Clairette. Unsere Tipps: https://pontdugard.fr/fr https://www.domaine-mordoree.com *************************************** Abonniere jetzt den Podcast bei Google und verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ Feinschmeckertouren ***************************************

Quitting a demanding and stressful job to travel the world sounds like a dream. For Madeline Lu, this dream came true. The self-taught photographer shares her impressions from all around the globe on her blog. In today's episode, she is going to talk about her previous career in investment banking, about blogging, her last travel destinations as well as some secret spots you should keep in mind when you plan your next adventure. Don't forget to check us out on Instagram: https://www.instagram.com/iwcjournal/ https://www.instagram.com/iwcwatches/ #PartnersInTime #IWCONAIR @IWCWatches

It's been a sad state of affairs for consumer companies not named TikTok. Poparazzi just shut down. (At least some of the team went to Instagram.) Popshop is struggling. The venture capital firm Benchmark helped establish both companies as consumer startups to watch by leading their Series A rounds. Sarah Tavel, who led the investment in Poparazzi and has worked closely with Popshop, agreed to come on the Newcomer podcast to talk about the brutal state of consumer startups. “Our deep belief at Benchmark is that our job is not to predict the future, but to try as best we can to see the present clearly,” Tavel told me.Of course, it's not just Benchmark's once high-flying startups that are reeling. Andreessen Horowitz audio company Clubhouse laid off more than half of its employees. Hype for the photo company BeReal seems to be dying down. (Searches for the company's name on Google are at less than half their peak.) “It is a really tough environment right now to build that type of company,” Tavel said about startups building for consumers. “It's always been difficult, but the level of difficulty has been turned all the way on. Because right now, anybody building something in consumer has to compete with the most addictive consumer format that we've ever had — which is short video.”Tavel, who co-led an early investment in Pinterest and then became the company's first product manager, talked through some of the most promising opportunities in startups. Artificial intelligence seems poised to create new consumer startups. Tavel flagged the legal artificial intelligence company EvenUp, which just raised at a $350 million valuation from Bessemer, as one such promising startup. I marveled at the bootstrapped rise of Midjourney. But, of course, many generative AI startups, especially ones building foundation models, are raising such large rounds that it can be difficult for a firm like Benchmark to rationalize an investment. We also talked about one of Tavel's most successful investments at Benchmark, Chainalysis. The blockchain data company raised $170 million at $8.6 billion last year. The New York Times wrote a glowing profile of the company last month. Tavel, who doesn't like to announce her startup investments, revealed that she has secretly invested in an unannounced NFT company.“Crypto is a bad word now,” Tavel told me. “It's really hard to train consumers to trust something again — once a consumer has made a first impression. It's much easier to teach a user a first impression than to rewrite that first impression.”Finally, I asked Tavel to give us a peek behind the curtain at Benchmark. Fortune's Jessica Mathews recently interviewed Benchmark's Bill Gurley about his decision to step back.Mathews wrote:“The venture business, if you want to be at the top, requires insane, remarkable hustle… You have to live in fear that the next Google is going to get funded by a firm that's not yours,” he says. “Either you're in there rowing as hard as you can, because we're all a team, or you're not.”That said, he still has strong instincts about the future of tech. “If I were still active as a venture capitalist, I'd be looking at a lot of the vertical applications of A.I. I look at the coding stuff, and it's insane… If you're not using it, I think you're probably writing your own death certificate as a programmer, because people are going to be so much more efficient. And the question is: What are other applications that have that kind of productivity boost or lift, and I think people are trying to figure that out.”But in the end, it was a book by Steve Martin, Born Standing Up, that helped convince Gurley it was time to step back. “One day, [Martin] is in Vegas and he comes out, and the top row is empty, the first time he's ever seen the top row empty. He quits the next day—never does standup again. And then he goes off and he does his banjo and his theater and his acting.… Like I said, I don't think I ever played the stage, so I'd rather not say I'm the same. It influenced me. That notion influenced me.”Today, the Benchmark partnership is made up of Tavel, Peter Fenton, Eric Vishria, Chetan Puttagunta, and Miles Grimshaw. Tavel said about the firm, “We've always had a pretty simple idea, which is that there's this creative destruction.”“Once you start — there's no training wheels. So you're thrown into the deep end. You're an equal partner and you're expected to be 100% until the minute that you retire,” Tavel said. “And when you have an equal partnership, it kind of pushes you in the direction of just recognizing — as Bill said in that interview — the hustle may not be in you anymore. And if you feel that way, then the model — as was set up by the founders — is such that it's time to raise your hand and move on.”Of course, my understanding is that partners like Gurley, Matt Cohler, and Mitch Lasky remain fairly heavily involved at Benchmark even so. “It's like an affliction. The reason they're here in the first place was because the curiosity and competitiveness and the drive for learning and relevance, being in the mix, that never leaves you,” Tavel said. “They are a significant portion of our LP base, they're still there on Mondays, and I'm texting all of them all the time.”Find the Podcast Get full access to Newcomer at www.newcomer.co/subscribe

OVP211 – Wein am Sonntag – Eric Pfifferling, Talweg, Tavel 2020

Welcome to another captivating episode of the "Flavors Unknown" podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into Chef Tavel's unique cooking style, the difference between physical and emotional creativity, and the way his restaurant Canje distinguishes itself from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that will leave you with a deeper appreciation for the culinary world and the stories behind the chefs who shape it. What you'll learn from this panel discussion The foods that remind Chef Tavel Bristol-Joseph of home 3:22 A unique Caribbean herb that he features in his dishes 4:21 Chef Tavel Bristol-Joseph experience growing up in Guyana 5:34 A life-changing event that shaped his childhood 6:18 Living with a baker when you have a sweet tooth 7:33 Why pastry didn't feel like his passion at first 9:40 When Chef Tavel Bristol-Joseph finally recognized his future path 10:37 How his kids shaped his career 14:24 What he did when he settled on his calling 15:26 How Chef Tavel Bristol-Joseph met Chef Kevin Fink 17:35 The concept of Emmer & Rye 19:39 How the menu evolved 22:11 The difference between a physical creator and an emotional creator 23:50 Why Canje is an emotionally-inspired restaurant 25:48 The multicultural journey behind the menu 26:44 Combining resources into a collaborative palate 27:54 Being an African American in the industry 32:56 Why representation in the mainstream matters 35:09 How he's helping young people get into the industry 36:11 Chef Tavel Bristol-Joseph leadership style 39:15 The mission he has for the next generation 41:27 Advice for aspiring young leaders 42:42  Where to eat in Austin 45:17 Chef Tavel Bristol-Joseph's guilty pleasure food 46:08 A Guyanese cookbook to buy 46:32 Top condiments to have at home 47:18 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs and pastry chefs in Austin. Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When I came to America, I pretty much had to restart my life. I was like a kid again. I was tasting strawberries and apples. We never had those growing up. Click To Tweet

We chat about all things travel in this series. Our first guest Kayla Castro is a travel agent specializing in travel for families with addtional needs like ours. We discuss her travel tips and how to prepare for your next trip. Kayla is an expert on Disney in Florida as a travel agent, and becuase her and her family visit Disney once a week. Need to find a place with specific food for your kiddo or extra travel? Kayla will try and help you find it. Kayla Castro lives with her husband and two boys in Orlando, FL. Her oldest is autistic. They love going to the Orlando theme parks and the beaches and have grown to love to travel. Reach Kayla on Instagram at special.kind.of.magic or on her website specialkindofmagic.com, for all your travel needs and see her adorable family. If you like our podcast, please share, rate, and review it! You can find us at ⁠⁠⁠⁠⁠⁠Table for Five, No Reservations | Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Table for Five Podcast (@tableforfivenoreservations) • Instagram photos and videos⁠⁠⁠⁠⁠⁠ You can also find us on our personal pages, where we write about our parenting at: Jenn Dunn at ⁠⁠⁠⁠⁠⁠Keeping up with Kya | Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Jenn (@keepingupwith_kya) • Instagram photos and videos⁠⁠⁠⁠⁠⁠ Rachel Flanagan at ⁠⁠⁠⁠⁠⁠FlanaVille |⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Rachel Flanagan (@flanavillethree) • Instagram photos and videos⁠⁠⁠⁠⁠⁠ Jaime Ramos at ⁠⁠⁠⁠⁠⁠Jaime Ramos Writes | Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠(@jaimeramoswrites) • Instagram photos and videos⁠⁠⁠⁠⁠⁠ Kim McIsaac at ⁠⁠⁠⁠⁠⁠Autism adventures with Alyssa | Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Kim (@autismadventureswithalyssa) • Instagram photos and videos⁠⁠⁠⁠⁠⁠ Tabitha Cabrera at ⁠⁠⁠⁠⁠⁠Peaceofautism - Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Tabitha (@peaceofautism) • Instagram photos and videos⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/tableforfive/support

DIMANCHE 07 MAI 2023 François Dauvergne - Maison Dauvergne-Ranvier (Vallée du Rhône)  Depuis toujours, le monde viticole fait partie de la vie de François. Enfant, il passait ses vacances dans le domaine familial à côté de Limoux.  C'est donc tout naturellement qu'il s'est tourné vers le monde du vin en devenant commercial puis en travaillant dans des domaines essentiellement dans la Vallée du Rhône. En 1996, François rencontre Jean-François Ranvier avec qui il se noue d'amitié. De cette rencontre naît en 2004 la Maison Dauvergne-Ranvier.  Ambitieux dans l'âme, le duo a choisi de ne pas acheter de vignes, mais de s'associer à des vignerons, ils créent ainsi des vins originaux qui leur ressemblent. Au fil des années, ils acquièrent le Château des Muretins à Tavel et Lirac et créés en 2015 le Domaine La Chapelle Saint Mathieu à Aniane en association avec la famille Parcé.      Jean-Sébastien Robicquet - Maison Villevert (Sud-Ouest)  C'est au cœur de la région du cognac, que la famille Robicquet, pionnière dans le commerce du cognac, est installée depuis 1487. Jean-Sébastien, après s'être engagé dans le commerce des spiritueux, décide de renouer avec les terres de ses ancêtres dans les années 90. Il va faire revivre son héritage familial et construit petit à petit son savoir-faire en matière de confection  de boissons. Maison Villevert naît et devient vite ambassadrice de l'art de vivre à la française. Avec 20 ans d'existence, la maison a obtenu de nombreuses récompenses pour sa gamme de spiritueux premiums. Elle crée, élabore, conditionne et distribue des spiritueux de réputation internationale et luxueuse. Implantée sur les terres de cognac, Maison Villevert accueille tout au long de l'année des visiteurs et des professionnels dans le superbe Manoir de Villevert datant du XVIème siècle. 

Michaela Quinlan, certified sommelier, and Robert Tas explore the wine list at Field and Maine, a restaurant with a wholesome, rustic vibe that serves locally-sourced and globally-inspired cuisine. Michaela reviews a stellar list of reds, whites, roses and sparklers from around the world. She identifies the tasting notes to help you make pairing choices that will elevate your meal and enhance your evening.  Wines reviewed include: 2016 Michael Shaps Viognier from Charlottesville, VA 2021 Domaine de la Mordoree “La Reine du Bois” Rose from Tavel, France 2020 Mullineux Syrah from Swartland, South Africa For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

On this episode we discuss a little bit of everything from the last couple weeks. Soo a Normal BS Car Guy episode Hey if you have any suggestions or want some good and bad advice about what you should buy next email us at thebscarguys@gmail.com Facebook: (18) The BS Car Guys | Facebook YouTube: https://www.youtube.com/channel/UCHZD8JpiJoYn1RpTxXSmaqg --- Send in a voice message: https://podcasters.spotify.com/pod/show/thebscarguys/message

Hailing from the southern Côtes du Rhône, Tavel is a 100% rosé AOC and is one of the only rosé only AOCs in France. It is the darkest rosé made and it is in a different class of wine, more similar to the clairets of old (light reds) than the rosés of the modern day. Photo: Chateau de Trinquevedel, Credit Kermit Lynch Wine Merchant, Importer   Located across the Rhône from Châteauneuf-du-Pape, just north of Avignon this small region makes what many writers have called a fourth type of still wine. These wines are dark in color, and bold in flavor with bright minerality, a touch of tannin, a round body, and intense fruit and herbal notes.  Using a blend of uniquely Rhône grapes, it relies not just on reds but on whites, which are co-fermented to generate complexity and maintain acidity. Unlike many rosés, these wines can age for years or decades and improve with time.   With multiple soil types, and a legacy that dates back to the Avignon Popes, this wine is no ordinary rosé. It deserves its place among the greatest wines in the world, and after you hear this (and taste the wine) you'll be sure to agree! Photo: Vins-Rhone   Full show notes with producers and links are now exclusively available on Patreon! Become a member today!   Sources used: Rosés of Southern France by Elizabeth Gabay and Ben Bernheim Vins-Rhone Syndicat Viticole de l'Appellation Tavel Elizabeth Gabay MW on what makes Tavel rosé so different, The Buyer Wines of the Rhône by Matt Walls   _________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again.  The best, wine the best selection – this is where people in the wine industry shop for wine! Go to www.wineaccess.com/normal to sign up for my wine club with WA or go to www.wineaccess.com/wfnp to see my latest favorite wines and get 10% your first order. Support Wine Access – their support allows you to keep listening to the show at no cost! Click here to sign up! 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  

Ambre Delorme and her mother, Madeleine, are co-owners of Domaine de la Mordorée in AOC Tavel (Southern Rhône). Domaine de la Mordorée was established in 1986 by Ambre's grandfather, Francis, and father, Christophe with 12 acres. Domaine de la Mordorée now has 143 acres of vineyards throughout the Rhône, including Lirac, Tavel, Châteauneuf-du-Pape, Condrieu, and Côtes-du-Rhône. Domaine de la Mordorée has been certified organic since 2013 and Demeter-certified biodynamic since 2020.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Michaela Quinlan, certified sommelier, and Robert Tas visit Primo in Rockland, Maine. Primo serves a truly fresh and ever-changing menu, and since they source their produce from their own farm, you can't get fresher than that. This is the ultimate farm-to-table experience and they offer a stellar wine list to match the menu.   Wines reviewed include: 2020 Chateau de Segries, Tavel, France 2019 Skouras Salto Moschofilero Wild Yeast, Greece 2014 Clau de Nell, Grolleau, Loire Valley For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Matt Walls is a freelance wine expert and an award-winning wine writer and consultant. He is a contributing editor to Decanter, and writes regularly for timatkin.com and Club Oenologique. He is also the author of "Drink Me!" Which won the Fortnum & Mason ‘Best Newcomer' Award, among others, and he wrote an opus on the Rhône Valley, “Wines of the Rhône,”** which is a brilliant book that has everything you want to know about the Rhône.  Buy Matt's Book!** Photo: www.mattwalls.co.uk Matt judges wine competitions, presents amazing master classes, AND he's probably the nicest person in the entire wine industry and fun too, as I learned when I met him in the Rhone in 2022 at an industry event in the Rhône.   Photo:  Credit: Wine For Normal People Here are the show notes: Matt tells us about how meeting a French winemaker with breathtaking passion, and being outstanding at French led him to consider a career in wine.   We discuss the research that went into “Wines of the Rhône,**"the most comprehensive look at every appellation in the Côtes du Rhône and the larger Rhône Valley.     We get into a lot of dorky details about the Rhône that Matt writes about (beautifully and succinctly) in the book. We cover: The complex geological history of the Rhône and all the “ingredients” that make the terroir what it is today The biggest differences between the northern and southern Rhône How climate change needs more attention from Rhône producers and how winegrowing and winemaking practices (trellising, too much destemming, the fashion of “phenolic ripeness”) have augmented the alcohol and “bigness” in many Rhone wines Irrigation and acidification and why each have their positives and negatives The grapes of the region, the diversity of those grapes ,and which will be the winners or losers in climate change We discuss some specifics of the regions: Châteauneuf-du-Pape, specifically why there are so many different styles and why some are $20 and some are $500 Crozes-Hermitage and how to find a good one (hint: Matt's book is how you find a good one**! Matt mentions the town of Gervans as a granite area. Cave de Tain has good quality wines too) We touch on Côte Rôtie, Tavel, and Rhône whites Matt gives us a great tip: IGP Collines Rhodaniennes is for Northern Rhône wines that didn't make the cut into Côte Rôtie, Condrieu or other northern appellations because the vines may be young, regulations are odd, or the harvest was plentiful and they had enough grape to be selective and put only the top grapes into the AOP wines.     To end, Matt tells us the areas he finds are highly underrated (Costieres di Nîmes, Luberon, Ventoux, Duché d'Uzès, Vacqueryas for white are mentioned) and he tells us some great tips to consider when traveling to the Rhône.     Matt's book is a thoughtful and easy to read guide to this magnificent region, so if you want to get great wines from this area, which is packed with outstanding wines, many of them underpriced, his book needs to be on your shelf. I no longer shop for Rhône wines without consulting it.   Plus, he is such an awesome human we should all want to support his work! Buy Matt's Book!** Photo: www.mattwalls.co.uk **This is an affiliate link and I may earn a small commission if you buy through this link   _______________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again. For 2023, I will be working with this outstanding company, which is my go-to source for the best selection of interesting wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Go to www.wineaccess.com/normal to sign up for their daily emails and get 10% your first order. Wine Access is a class act -- 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

L'année 2023 commence de manière terrible pour les très petites entreprises en France, et même pour certaines PME. Et pour cause : l'explosion vertigineuse de leurs factures d'électricité, beaucoup plus importante que celles que les ménages peuvent subir ou s'attendre à subir. On en est au point où des milliers d'unités économiques sont en train de fermer boutique ou pourraient être obligées de le faire. Une profession, un type de petite entreprise, incarnent cette catastrophe. Les boulangers, les boulangeries. Les témoignages bouleversants se multiplient depuis plusieurs jours. Le symbole est fort, est ravageur. Si les boulangeries, commerces de proximité, les seuls à tisser du lien dans de nombreux territoires, connaissent des faillites en série, la panique et la colère ne tarderont pas à se généraliser dans le pays. Quand la baguette ne coûte plus 1 euro, mais 1 euro 20, les Françaises et les français le voient tout de suite. Le sujet est politique, voilà pourquoi le gouvernement réagit. Il a en tête, bien sûr, le mouvement des gilets jaunes. A l'époque, il ne s'agissait pas du prix du pain, mais du prix de l'essence. Du coup, au sommet de l'État, on s'empresse de communiquer. Jeudi 05/01, Emmanuel Macron recevait les artisans-boulangers, histoire de partager, comme chaque année, la galette des rois. Bien entendu, il n'a pas renoncé au jeu des blagounettes en dépit de la gravité du moment. Emmanuel Macron a également, comme il le fait souvent quand les fruits de sa politique suscitent la colère légitime de l'opinion, fait mine de taper du poing sur la table et de s'agacer de l'attitude de certains énergéticiens. Et contre toute attente, celui qui refusait de taxer les superprofits fustige aujourd'hui les entreprises qui ont fait des profits excessifs. Cette situation était pourtant à la fois prévisible et évitable, selon Matthias Tavel, député LFI/NUPES de la 8ème circonscription de Loire-Atlantique. Nous avons voulu qu'il nous en dise plus sur ce qu'il semble considérer comme de la négligence, de l'aveuglement ou du “jemenfoutisme” du gouvernement. ▶ Soutenez Le Média :

‘'If you include white grapes in a Rosé you can do longer maceration, you can get more texture, more concentration, more roundness, keeps the colour pale. Provence Rose is different, often because of that.'' And that concisely is the whole secret according to Rosé Specialist Liz Gabay MW. In this conversation we discussed all things Rosé and her brand-new book about the Rosés of South of France. We covered grape varieties, various terroirs, countries, and regions hot on her list of exciting rosé discoveries in 2022 and her own Rosé wine, which she is producing in Slovakia using traditional methods and local grape varieties.

Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV and Canje in Austin, Texas. He began his culinary journey as a young boy, spending every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Guyana when he was 17 years old, Bristol-Joseph attended the New York Restaurant School. He then worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink. Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit's “America's Best New Restaurants 2016” list, as well as named Austin American-Statesman's“2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink which has been named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine's “Best New Chefs of 2020.” Bristol-Joseph is a proud father to teenaged twins and currently resides in Austin with his wife Brittany and his dog Gus Gus. In this episode we discuss: Growing up in Guyana How Tavel got hooked on baking when he was young Moving to New York and enrolling in the New York Restaurant School Tavel's work experience and meeting his future business partner Opening Emmer & Rye in 2015, and the challenges that came along with it Building the business, opening five more restaurants What makes Tavel's Basque Cheesecake so good! How he motivates his team Being named one of Food & Wine Magazine's ‘Best New Chefs of 2020' And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

Elizabeth (Liz) Gabay, Master of Wine, is the world's foremost expert on rosé and a big part of her career has been studying, writing about, and understanding rosé. Ben Bernheim, her son, is now learning from her wisdom and and is a specialist in his own right. The two of them have just completed the excellent book “Rosés of Southern France” (which is now available on Amazon for purchase. Liz is largely responsible for shifting the tide on rosé and helping people to understand that this wine is its own serious category that deserves thought, study, and consideration. In addition to the new book, Liz is the author of “Rosé: Understanding the Pink Wine Revolution,” and she is also a contributor on rosé in Decanter, The Drinks Business, The Buyer, SevenFiftyDaily, Meiningers, and many more prestigious publications. Photo: https://www.elizabethgabay.com/about/   The wisdom these Liz and Ben have on the subject of rosé is vast, and they are so fun, engaging, and real, that they make it all so interesting and accessible. This is an incredible education on rosé and will enjoy every minute of listening to these fantastic humans. Photo: Ben Bernheim, taken by me when we were partners in a Beaumes de Venise mini-class in the Rhone Valley 4/22 Here are the things we discuss in the show: Liz talks about her background and how she got into wine. She discusses how, when she took the MW, it was a professional certification, and how it has changed dramatically over time. She discusses how she got into rosé, and how Ben got involved in it as well. Then we get into the nuts and bolts of rosé Liz and Ben define rosé (harder than you think!). We discuss he book's intro and what rosé is really about: “We love rosé. We love its diversity, its complexity, and the infinite combinations of terroir, grape variety, vintage variation and winemaking that we find around the world. Many people think we're crazy. They see rosé as a pale pink lightly alcoholic swimming pool tipple that somehow tastes better if you're wearing a bikini. That isn't what this book is about. “ Photo credit: Canva Liz and Ben tell us about rosé winegrowing: Grapes that are commonly used(red AND white!) The role of terroir in rosé The picking decisions and harvest parameters that matter in making rosé Climate change and how it is affecting grapes for rosé We talk next about rosé winemaking We discuss the various ways to make rosé – direct press, limited maceration and saignée We talk about some of the key factors in rosé winemaking: Time on the skin Yeast strains Co-fermenting with whites Fermentation vessel (oak v. stainless) Temperature control in fermentation Malolactic fermentation vs. no MLF Aging/storage vessel and time – oak, cement, glass, amphora, etc Photo credit: Canva  Liz and Ben tell us why rosé, can be ageworthy and why most isn't. We also talk about lightstrike and why clear bottles are the worst thing for rosé.   We cover the wines of the southern Rhône -- Tavel, Luberon, Ventoux, the rosés of Provence and Bandol and the wines of the Languedoc-Roussillon. We have an interesting conversation about Costieres di Nimes, which really drives home how certain regions can be outstanding but if they don't send in samples to writers, or market their wines, they remain unknown.   Liz and Ben help us understand how to buy better rosé. They provide some shortcuts for finding better wines – like looking for sub regions in Cotes de Provence such as Ste. Victoire and La Londe. We talk about how using Google maps to see where the winery is located can help you get better wines (e.g., If it's in a cool mountain area, it may be crisp, if it's nearer the ocean the wine may be fatter). They discuss how essential it is to find out about the producer, since often producers want you to see the name “Provence” and buy the bottle…if you poke around a bit you may get a better idea about what you are getting so it's not a surprise or disappointment   Liz and Ben tell us about the trends in rosé – why it has become so popular, and what are great regions we should keep an eye on. Liz's recommendations for countries/regions that have been making intresteing rosé (besides France!): Austria, Greece, Sicily (Etna especially), Spain (Clarete from Sigales, Rioja, Ribera del Duero, Navarra), Portugal (Douro, pink Port), Israel.   We end with a conversation on the future of rosé and what Ben and Liz hope for the category.   This is a fantastic conversation about a category of wine that is experiencing a big paradigm shift. Liz and Ben are some of the most normal, kindest, smartest people I've met in wine in a long, long while and the show is sprinkled with a ton of industry information – insider things that can help shed light on what goes on with producers, negociants, and writers.  I hope you enjoy and you are motivated to buy their wonderful book! Reach out to them at https://www.elizabethgabay.com/about/   Photo credit: Canva   ________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! You can get some awesome deals on rosé!   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

In episode 37, Lorin Thomas-Tavel joins us for part 2 of our miniseries entitled "Nobody Wants to Work Anymore." In her current position as Managing Director of Bootcamps at education giant 2U, Lorin's perspectives on shifting attitudes toward our relationship with work are insightful. Lorin also clues us in on the role bootcamps are playing as alternative pathways to meaningful jobs in the world of technology and coding.

This podcast was recorded after my trip to the Découvertes en Vallée du Rhône, a wine trade fair that I was invited to by Inter-Rhône. It was a wonderful learning experience and I stayed on for a few days afterwards to explore Hermitage, Côte Rôtie, Condrieu, St. Joseph, Crozes-Hermitage, and in the south, Beaumes de Venise with Claude Chabran of Rhonéa, Gigondas with Elisa Cheron from Familie Cheron of Domaine du Grand Montmirail, and a self-guided tour of vineyards in Châteauneuf-du-Pape. It was a fantastic trip and I am grateful to the people at Inter-Rhone for the opportunity. Photo: Découvertes en Vallée du Rhône at Palais des Papes in Avignon, Elizabeth Schneider, Wine For Normal People   If you are curious about some of the people I mention as partners in crime in the show: Matt Walls, Rhône expert, Decanter's Rhône contributor, author of Wines of the Rhône Adam Lechmere, editor of Club Oenologique and prominent wine writer Elizabeth “Liz” Gabay, MW – Rosé goddess (and the world's foremost rosé expert) Jamie Goode of Wine Anorak and author or several books Also, not mentioned by name (with apologies, but MC Ice had me thinking of Brits – these guys are fantastic), Kurtis Kolt, a great writer and consultant from Vancouver, Canada and Gurvinder Bhatia, Editor-in-Chief of Quench magazine Photo: The Rhône in Bloom! by Elizabeth Schneider, Wine For Normal People   Côtes du Rhône percentages are PLANTINGS, not blend percentages in Côtes du Rhône wines. So if the requirement is 40% Grenache for a Côtes du Rhône, that is how much Grenache must be plantedin a vineyard for Côtes du Rhône, not how much has to be in the blend. Case in point: I had a 99% Syrah that was a Village wine.   The producer is a big part of whether you like a wine or not, but you should still learn region before you learn producer. Producer can make or break your experience. It's hard to learn but once you understand what the region has to offer, the next step is finding the producers you like. Great producers: Familie Cheron of Domaine du Grand Montmirail, Gigondas   About white grapes in rosé wine…it's a-ok! I mentioned Elizabeth “Liz” Gabay, MW – goddess of pink wine and her son Ben. Look them up. White wines are allowed to be used in rosé as long as those grapes are fermented with the juice from red grapes. Whites Clairette, Picpoul, and Bouboulenc are used to lighten up one of my absolute favorite rosés, the Rhône cru, Tavel.   Roussanne grows really well in the southern Rhône and there is more of it than ever before. The is distinctive when you taste it in a blend and there are more whites from Côtes du Rhône and the Villages planting and growing this awesome grape to make it a bigger part of blends. Check out the pod we did on this wonderful grape.   Clairette is another a grape that no one talks about it but is awesome – acidic, refreshing, can be like Sauvignon Blanc, lighter style Rieslings, zippy, and green fruit notes. It is used in large proportions in Côtes du Rhône blanc from the south.   Cairanne, the cru of the southern Rhône, is light on its feet and a completely different wine than the rest of the cru. Because of the larger proportion of Cinsault, the lighter soils, the Mistral wind, and the terroir, the wines have a lighter touch than many of the other southern Rhône cru. Cairanne makes pretty and elegant wine still with great fruit.   An important point from the trip: Please STOP SENDING ME COMMENTS ABOUT MY FRENCH.Even when I tried to say names of regions and wines, I was not understood by folks in the Rhône or other parts of the south. It often took Google translate to communicate. If I tried to pronounce things in French it would have a terrible effect – neither French speakers nor English speakers would understand me and it would be futile. WFNP is an English language podcast and I need to pronounce things so that English language speakers (most of whom speak no French) understand what wines and regions I am saying so they can seek these wines out. After this trip, I will no longer be answering these comments and if you find that offensive, you can feel free to turn off the show. I'm sorry to see you go, but I'm no longer going to be apologetic for anglicizing French. Photo: Dentelles du Montmirail in Gigondas, by Elizabeth Schneider, Wine For Normal People   Gigondas is NOT a baby Châteauneuf-du-Pape, in my opinion. Some is very tannic and harsh, some is just beautiful but it is all about skill and terroir. The best producers aren't trying to mimic Châteauneuf-du-Pape. They are their own expression of mainly Grenache in a hot, mistral effected areas of the Dentelles du Montmirail. Moulin de la Gardette and Domaine de Longue Toque are exquisite examples of terroir-driven Gigondas wines that are not trying to emulate Châteauneuf-du-Pape. Photo: Condrieu, by Elizabeth Schneider, Wine For Normal People Condrieu has a lot more to it than you may think. First, it has two different parts, In the north where the wines are almost Sauvignon Blanc like – herbal, lime-like, lightly floral (jasmine) with higher acidity and a lighter body. In the south the wines are more like a traditional Viognier – peachy, sweet lemon, apricot notes with a fuller body but still with more acidity than New World Viognier Condrieu has some rows of vines that, because of the undulation of the hills, face north or northeast. These north facing rows are not considered Condrieu and are declassified into IGP Viognier, according to Aurelien Chirat from Vignoble Chirat. Finally, whole bunch fermentation can be used to add texture to wines but also to dilute or absorb alcohol. The stems have water in them that will dilute alcohol, they also can absorb some of the alcohol into their wood. Aurelien Chirat of Vignoble Chirat in Condrieu Most winemakers use outside labs as required by the AOC laws. There is use of technology as a check on the health of the wine, but analysis is not a decision making tool unless there is a problem. This is a very different philosophical bent than the New World. Photo, Côte Rôtie, by Elizabeth Schneider, Wine For Normal People  Two things on Côte Rôtie… Despite what I have heard and read in recent times, Côte Rôtie has have Viognier in it – I didn't find a producer who made a wine without at least a little. Most had 3-5% Viognier in their Syrah wine. The only wines that didn't have Syrah were special old vine plots or from designated vineyards, from which the winemakers wanted to showcase the Syrah for that particular wine. The plateau of Côte Rôtie has high quality, even though wine people malign it. I loved some of the wines from there – they are softer and easier to drink younger. Some of the wines smelled like manure and carnations – there are several theories as to why, which we discuss in the show.   Photo: Hermitage, by Elizabeth Schneider, Wine For Normal People  A few things on the very small appellation of Hermitage Books say producers are permitted to blend in Marsanne and Roussanne into the Syrah. That is true, but there isn't one producer who is doing that. The style is 100% Syrah and although that is for flavor, it's also because producers need white grapes for the white wine of Hermitage, which represents 30% of what is grown and made. If you haven't had a white Hermitage, that should be your next investment! This is rare wine and it's a bargain for how little there is in the world.   Crozes-Hermitage has two parts around the base of the hill of Hermitage each makes different wine styles. The northern side is on uniform granite. This is the old part of the appellation before it was expanded many times into southern flatter areas after World War II. Crozes Hermitage makes 50% of all the wine of the northern Rhone and the flat, southern part is less expensive than any other part of the Rhone, so younger producers have a chance to move in and get established. This is a good thing, even if it means the wine can be variable. Photo: St.Joseph, by Elizabeth Schneider, Wine For Normal People  St. Joseph is a tannic wine and it is not similar to Crozes-Hermitage, as many books will tell you.The appellation is varied, with many different types of granite (it really should be broken up into pieces). Although the wines from farther north are a little softer, I found them to be so harsh in tannin I could barely drink them. The verdict is out on if they will mellow with time, but to drink the young wine was nearly impossible for me. If you love harsh tannin, this is your wine.   Châteauneuf-du-Pape is bigger than the entire northern Rhone combined. It is VERY varied in terroir, farming, and quality, so caveat emptor!     There are a million other little tidbits woven into this show. If you want to explore Rhône beyond study guides and generalizations, this show will get you far in understanding how different reality is from what may be published in books.   I hope you enjoy our “myth-busters, Rhône edition”! ___________________________________________________ Thanks to our sponsors this week: Our sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Last October, The Fretboard Journal's Ryan Richter (and ace producer/engineer Sean O'Brien) attended a screening of Somewhere You Feel Free, the documentary examining the recording of Tom Petty's seminal album Wildflowers. Ryan recalls: "After it ended and as we were making our way through the lobby, I noticed a woman graciously accepting thanks and congratulations out in front of the theater. Sean motioned to her, indicating that we'd be breaking stride to take our place in line. 'Have you met Alison yet? I've been meaning to introduce you two. Her father invented this wild synth that she's making a documentary about.' Sean went on to say that she also the handled all the archival footage and helped produce the film we'd just seen. Needless to say, I was intrigued."    After a quick introduction, Alison and Ryan decided they'd find time to talk on mic about her father's creation, for which she's been acting as a steward, reinvigorator, forensic investigator, evangelizer, and documentarian for the last several years. The device, called The Resynator, was not only way before its time in terms of sonic character, but also in its marriage of emerging technologies in the realm of musical instruments. Her father, Don Tavel, (a musician and inventor) passed away when Alison was just ten weeks old, leaving her to not only learn about him though the memories of others, but also to reconnect with those involved in the development of The Resynator (including Mu-Tron inventor Mike Beigel) to refine and more fully realize an instrument that lost it's maker so many years ago.    We hope you enjoy this conversation between Alison Tavel and Ryan Richter.    Alison's completed Kickstarter campaign:  https://www.kickstarter.com/projects/resynator/resynator   The Resynator on YouTube: https://www.youtube.com/watch?v=xpGdbnmvZYI&ab_channel=Resynator   Spotify Resynator playlist: https://open.spotify.com/artist/5JOjjnhNJCrBN1sJ7kgN14?si=jaYMRvEPSDqpaSTVtBMEig&dl_branch=1&nd=1   This episode is sponsored by Peghead Nation (use the promo code FRETBOARD and get your first month free or $20 off any annual subscription); Retrofret Vintage Guitars; Izotope (use the discount code FRET10 to save 10% off your Izotope purchase); and BED|STÜ shoes (save 20% off with the code FRETXBS for a limited time). Subscribe to the Fretboard Journal magazine here and support all that we do, including our growing family of podcasts. Click here.

Poor Adam. After being dissed by his travel agent because he isn't classy enough, he is racing the clock to get his passport updated with his new name before the Mix Minus Alaskan cruise in May. Will he get his passport or will he just be spending the week at a hotel in Seattle rather than enjoying the cruise? EMail: contact@MixMinusPodcast.com Voice: http://voicemail.MixMinusPodcast.com OR 707-61-DEATH