Podcasts about Terroir

In this episode of Pour Another Round, we welcome Head Brewer Jeff from Titletown Brewing Company and Rochelle from Heartland Craft Grains. They discuss the unique collaboration between the two, focusing on the creation of the Gridiron Glory lager, which utilizes blue corn from Heartland Craft Grains. The conversation delves into the farming practices Rochelle and her husband, Evan, use that prioritizes flavor, as well as the brewing techniques involved in creating the beer, and the future plans for both businesses. Listeners are encouraged to explore local breweries and the innovative products they offer.Rochelle is a former Alice in Dairyland here in Wisconsin, so she is not new to traveling the state, this time to develop partnerships and sell their grain offerings.Fun fact...Rochelle actually competed against Jonathan's wife, Amy, for Alice in Dairyland!  More about Heartland Craft Grains:We're the Schnadts - welcome to our family farm and grain mill in Lodi, WI!We're 4th and 5th generation farmers raising the next crop of farm kids and unique grains on our land.This adventure started when we pondered the question, "can you grow corn for flavor?" The answer is YES!Not only do we select grains with a reputation for flavor, but our farm practices also focus on creating healthier soil, in turn growing nutrient-dense and flavorful grains to be enjoyed in the kitchen with family and friends.Terroir isn't just for grapes - you can taste the difference and depth of flavor from the silty soil of the Lodi Valley. Our grains range from heirloom blue and polenta corns to ancient grains including spelt and einkorn, and modern oats and wheat for pantry staples that perform.We take great pride in transforming our grains into a delicious and nutritious ingredient from our family to yours! More about Titletown Brewing Company:We're Green Bay's original craft brewery, founded in 1996 by a group of beer loving locals. We  honor our connection to the Green-and-Gold and our link to a storied cultural past every day.Vist the brewery for a tour, or check out the sky lounge, and journey through to explore our history, the multiple historic buildings we've saved and restored, and what drives us each and every day.   Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

In this ENCORE presentation, Dr. Kevin Pogue, PhD, professor and geologist educates us on terroir. This podcast is like taking a terroir class: it debunks so many things that people spout in reference books, at wineries, and in mainstream press about the topic! He explains things brilliantly and he is one of the first people I've ever met who actually has answers to my really dorky questions about terroir.  Photo: Kevin Pogue. From Vinterra.net   Kevin is one of the most famous people in the field of terroir. He's considered the foremost terroir expert on Washington State wine and he's known around the world -  his work has been featured in both national and international journals. He's a licensed geologist and professor of geology at Whitman College in Walla Walla. Kevin has a doctorate in geology from Oregon State University, and decades of college teaching and research experience. He has authored books, articles, and done extensive research on the terroir of the Pacific northwest, with a good portion of this time spent on investigating the deposits of the Missoula floods, which were the pivotal event that formed the geological base of the region.    Kevin's research today focuses on terroir. He owns a consulting company, Vinterra, through which he assists wineries in choosing the best vineyard sites, matching grape to site, and educating winery owners and winemakers and their customers on why their specific terroir leads to the style in their wine.    This is a great show and well worth a listen -- whether it's your first time or it's an encore for you, you will definitely learn something (again!).   Remember that this and ALL back episodes are on Patreon. Become a member today and help the show continue! I can't do it without your support!   ____________________________________________________ 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  

Renowned vineyard consultant Marco Simonit, co-founder of Simonit & Sirch, joins the Vint Wine Podcast to share his philosophy of gentle pruning, a vine-training approach that has transformed modern viticulture. His method emphasizes sap flow, small cuts, and preserving living wood, and building an architecture to extend vineyard life, protect against trunk disease, and unlock the purest expression of terroir.This episode traces Marco's path from a childhood on his grandparents' farm to becoming one of the most sought-after vineyard minds in the world. Along the way, he explains why pruning isn't just an agricultural task but a form of artistry—each cut shaping the future health of the vine and the wine in your glass.Marco's roster of collaborators is a “who's who” of wine royalty: Château d'Yquem, Château Latour, Château Angélus, Domaine de la Romanée-Conti, Louis Roederer, Gaja, Ornellaia, Henschke, Penfolds, Shafer, Spottswoode, and Corison, among others. His insights aren't only for vineyard managers, they reveal to collectors, sommeliers, and everyday enthusiasts how thoughtful farming underpins the wines we admire and enjoy.What You'll LearnWhy gentle pruning matters: sap flow, small wounds, and living woodHow pruning choices affect vine health, longevity, and terroir precisionPractical ways to reduce trunk-disease risk and avoid large desiccation conesThe importance of nursery quality, canopy management, and team trainingHow to build dynamic vine architecture that evolves with a vineyard's ageWhy even casual wine drinkers should care: the link between pruning, better fruit, more expressive wines, and sustainabilityChapters:00:00 Introduction to the Vint Wine Podcast00:35 Guest Introduction: Marco Simonit02:30 Marco's Global Impact and Client List06:19 Early Life and Background11:15 First Discoveries in Vine Anatomy16:19 Early Research and Observations21:57 Building the Method and Recognition29:02 Teaching and Knowledge Transfer33:35 Core Principles of Gentle Pruning40:16 Understanding Desiccation Cones47:11 Trunk Diseases and Terroir Expression51:29 The Role of Education in Viticulture54:22 The Future of Vine Training55:17 Closing RemarksThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email Billy@thewinepod.com. Cheers!

When people enter a room, you instantly get a sense of their disposition in life. Are they smiley? Frowning? friendly? Gregarious? and you instantly if this is going to work. I knew instantly that this was going to work when Cecilia Guzman walked into the studio.  Sitting down in the studio in beautiful Southern California for this episode of Wine Talks was a real treat—one of those times you just know you've got the right guest in the right seat. Cecilia Guzman, winemaker at Haras de Pirque (and yes, I stumbled through the name a couple of times—years of Spanish and still getting tripped up), joined me for a conversation that took us deep into the world of Chilean wine, from the fun of making it to the relentless challenge of selling it. Right from the top, Cecilia hit me with one of those insights I love: “Making wine is kind of easy. It's fun and easy, but selling wine, it's another stuff.” Isn't that the story of this business? We're all drawn in by the romance—the vineyards, the sunshine, the “lifestyle”—but it's once the barrels are tucked away and the corks are in the bottles that the real grind begins. And, as she pointed out, the business has changed dramatically in the last twenty years. Getting your label noticed in today's flooded market is a whole different challenge than staking out your vineyard back in the day. Now, Cecilia's story isn't the usual “dreamer buys some vines” tale. She's the general manager and winemaker at Aras de Pirque, a property now 100% owned by the Antinori family—six hundred years in wine. Yes, you read that right, six centuries! I always marvel at how these wine dynasties, whether Italian, French, or American, get the itch to go explore somewhere new. In this case, the Antinoris, looking for that “departure from the regular,” were drawn to Chile's potential—the terroir, the freedom from strict appellation rules, the lure of doing something different. Cecilia's philosophy on wine really shines when she talks about letting the place shine through—how it's not about making the best Chilean Cabernet, but making the best wine for that unique spot in Pirque. That notion of terroir, of honest wines that truly express where they're grown, is something I can get behind. The challenge, as we both lamented, is getting that magic to translate to the consumer, bridging that gap from heartfelt winemaking to the retail shelf. But what I found most refreshing was her practical outlook. She sees Chile as a land with advantages—natural barriers, low disease pressure, and a real push towards sustainability. There's a bit of humility in her voice when she talks about how Chile can almost do “organic by default.” Yes, their greatest challenge is, as she puts it, the weeds! (The kind in the vineyard, not the grain—note to self, remember the translation next time). What really stuck with me, though, was Cecilia's sense of continuity and patience. When you only get one shot a year, it takes decades to build real wisdom—and she's been racking up vintages for thirty years. The Antinoris may have centuries behind them, but every year in Chile still brings new lessons, new surprises, new stories. And isn't that just the heart of wine? It's history in a bottle, culture at the table, a product that's always made better when it brings people together—at home in Chile, or halfway across the world. If you ever get the chance, I'll tell you, visiting Chile is on that bucket list. From the vineyards to the Andes to those family tables where stories linger as long as the finish on a great Cabernet. Cheers to Cecilia, and to the stories we keep uncorking together. Haras de Pirque  Website: https://www.harasdepirque.com/ Antinori Family (Marchesi Antinori) Website: https://www.antinori.it/ Los Vascos Website: https://www.lafite.com/en/the-domaines/los-vascos/ (Owned by Domaines Barons de Rothschild (Lafite)) Undurraga Website: https://www.undurraga.cl/ Don Melchor Website: https://www.donmelchor.com   #winepodcast #Chileanwine #CeciliaGuzman #PollyHammond #winemaking #winetourism #AntinoriFamily #sustainablewine #terroir #vineyardmanagement #winemarketing #womeninwine #organicfarming #Argentinewine #CabernetSauvignon #Merlot #wineculture #biodynamicwine #wineindustry #foodandwinepairing  

In this continuation of their conversation, Chris Maffeo interviews Federico Riezzo about modern cocktail classics, Villa Mamo's terroir-driven approach, and scaling cocktail culture. Federico reflects on cocktail legends like Douglas Ankrah and the era that created enduring drinks like the Pornstar Martini, Penicillin , and Breakfast Martini, while exploring why new cocktails struggle to achieve lasting status in today's social media environment.Learn about Villa Mamo, Federico's renovated 1786 Tuscan farmhouse and boutique hospitality venue, where he collaborates with local foragers to create hyper-local botanical cocktails using terroir-driven ingredients. Discover Federico's lower ABV cocktail philosophy that encourages extended social drinking experiences and better guest engagement.Chris and Federico examine the cocktail industry's workforce challenges, discussing how modern bartenders increasingly prioritize technical innovation over essential hospitality skills like guest reading and relationship building.Perfect for bar managers, hospitality professionals, cocktail enthusiasts, and anyone interested in sustainable cocktail culture, terroir-driven mixology, and the future of the bar industry.Timestamps :00:00 From Douglas Ankrah's Porn Star Martini to the other Modern Classics08:15 Cocktail Culture Gap Analysis16:30 Villa Mamo's Terroir Approach24:45 Lower ABV Philosophy and Social Drinking32:20 Industry Workforce Challenges40:04 Future of Hospitality and Scaling Culture

We welcome Gabriele Gorelli, Master of Wine, to The Premier Cru!I recently had the opportunity to visit Montalcino and go on a tour of the region. It was exceptional fun and a highlight was attending a seminar, delivered by Gabriele and the Consorzio del Brunello di Montalcino, introducing a new research project they have conducted. The output is a new map of the region, which is as detailed as you find in other fine wine regions, such as Burgundy or Barolo. For wine geeks, its the perfect resource to understand and investigate the profiles of producers and individual wines in more depth. In addition, they have created a new method to evaluate the characteristics of each vintage. They have moved away from a quantitative 5-star rating, to a qualitative evaluation using 3 words that summarise the vintage. Traditional wine media has given higher scores for vintages that are more powerful and intense. This new method has the potential to be far more nuanced and to enable consumers to select the vintage that best matches their palate. Both developments are going to greatly enhance our understanding of Brunello, making this episode a must listen for anyone passionate about the region and Sangiovese!On this episode we briefly introduce you to Brunello as a region and then discuss all of Gabriele's research. Let us know in the comments if you have any questions. If you have not already, then please also follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

In dieser Episode von Genuss im Bus spreche ich mit Simon Hornstein vom Seehaldenhof in Nonnenhorn. Wir blicken auf seinen Werdegang – vom Staatsweingut Meersburg über Geisenheim und die Steiermark bis zum Praktikum bei Fürst – und sprechen über seine heutige Arbeit mit Chardonnay und Pinot Noir. Ein zentrales Thema ist die geschützte Ursprungsbezeichnung (g.U.) für den bayerischen Bodensee, die Simon gemeinsam mit seinen Kolleg:innen vorantreibt. Es geht um Gemeinschaft, Visionen und die Suche nach einer regionalen Identität, die erst am Anfang steht. Außerdem verkosten wir aktuelle Weine – darunter den Nonnenhorner Ortswein Spätburgunder 2022 und einen Chardonnay, die beide zeigen, welches Potenzial die Region hat.

John Hamel, visionary Winemaker & Director of Wine Growing for Hamel Family Wines, is known for crafting expressive, terroir-driven wines that have earned him acclaim and a devoted following. John shares his journey from vineyard to bottle and the philosophy that guides every decision in the cellar

Pour ce quatrième et dernier épisode de la série d'été du podcast, direction la Picardie pour partir à la rencontre de Jeanne, la fondatrice de Courtoisie, qui propose des terrines végétales françaises avec du caractère. J'ai eu la chance de les gouter et je peux vous dire que celle au sel fumé est divine. Pendant notre conversation, nous sommes revenues sur le parcours de Jeanne, ses années dans un grand groupe de l'agro alimentaire, la façon dont elle a mené sa reconversion, comment elle a créé son entreprise, les relais qu'elle est allée chercher pour l'accompagner, le temps nécessaire à l'élaboration des recettes puis leur tests en grandeur nature, sa rencontre avec Emmanuel Decayeux, producteur de légumineuse à deux pas de chez elle, l'image de sa marque façonnée avec Sara Bourgoin, le soin apporté à l'histoire qu'elle veut partager sublimée par les photos de Ginnie-Line Darcq. Nous avons aussi abordé la nécessité de faire connaître ses produits, de lever les barrières ou les malentendus qui peuvent perdurer sur le végétal, la prospection nécessaire pour être distribuée sur le territoire et la passion de Jeanne pour son terroir, l'hommage qu'elle rend à ses grands-parents, aux goûts de son enfance et à l'amour du bon. Si vous avez aimé cette conversation et que vous avez envie de soutenir ce travail qu'est la création d'un podcast indépendant, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous ! Maintenant, je laisse la place à cette conversation joyeuse et inspirante, que j'ai eu la joie d'enregistrer avec Jeanne.Bonne écoute ! Ses recommandations culturelles:Ecouter et regarder Philippe KaterineLa série the White LotusEcouter Pink Ses recommandations d'invités :Aline Lebrêne Baron, fondatrice d' Oùmami BouillonPauline Duprez qui a lancé avec son associée Confiture et compagnieEmmanuel Decayeux, qui cultive les légumineuses utilisées par Jeanne dans ses recettesPour retrouver Jeanne et les produits de Courtoisies, je vous reprends ci-dessous tous les liens utiles :https://courtoisies.fr/https://www.instagram.com/courtoisies.fr/Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

O prof. visitou a África do Sul, após longa imersão, na qual pesquisou os vinhos locais e suas novidades. O país apresenta climas e solos variados, resultado da presença de regiões marítimas frescas, bem como de vales mais quentes. As correntes frias do oceano Atlântico, montanhas e os vales possibilitam a diversidade de microclimas. Consequentemente, o cultivo de diferentes castas de uva é bem sucedido. Preparem-se para conhecer produtos muito especiais.OUÇA E APRENDA: sobre o terroir e a bebida sul-africana, já entre as melhores a nível mundial. Você não vai querer perder esta aula!VINHO DEGUSTADO: L'Avenir Pinotage 2019Aproveite para SEGUIR e deixar o seu COMENTÁRIO. -------------------------------------Aulas Gratuitas de Vinhos:https://www.sensorybusiness.com/cadastro⁠-------------------------------------Dicas e novidades sobre vinhos :Instagram ☛ ⁠https://www.instagram.com/marcelo_vargas⁠Saber mais sobre o prof. Marcelo Vargas:https://www.sensorybusiness.com/marcelo-vargas#MarceloVargas #Vinho #AfricaDoSul #VinhoAfricano #Pinotage #SouthAfrica #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier #CursoDeSommelier

Do campo ao copo

Do campo ao copo

Cuisinier-paysan enraciné en Dordogne, Alain Darroze incarne une cuisine sincère et vivante. Héritier d'une lignée de chefs et cousin d'Hélène Darroze, il conjugue terroir, respect de la terre et transmission. Dans cet épisode hors-série, il partage son amour du Sud-Ouest, son rapport à la ruralité et sa vision d'une gastronomie paysanne, loin des projecteurs, proche du vivant.Je suis très flattée d'avoir eu ce grand "chef" au micro des NFC, merci Alain

Peter Jakob Kühn made the wines at Weingut Peter Jakob Kühn in Germany's Rheingau region for many decades before retiring and passing the family winery on to his son Peter Bernhard Kühn.Peter Jakob, who was born in 1954, alludes to the constrained economic situation that existed in the German countryside following the Second World War. He recalls his grandfather, who had lived through two World Wars, and the relationship that his grandfather had with the rest of the family. Peter Jakob then describes meeting his wife and taking over the family winery in 1979 in the wake of his father's death. He recalls what steps he took to improve the quality of the wines and add to the size of the estate in the early days after assuming control. He contrasts his approach to the vineyards with the post-War emphasis on high yields that some of neighbors pursued. Peter Jakob speaks about a trip to Burgundy that served as an early inspiration. He also describes the setting and landscape of the area within the Rheingau where the winery is situated.Peter Jakob converted the estate to Biodynamic farming, and he describes the very personal reasons for that and other key decisions. As the quality of the wines improved, so did Peter Jakob's level of satisfaction with his own wines and their renown in the critical press. Peter Jakob describes how his mindset changed in response to both praise and some failure from others to understand the direction he was taking the wines. Specifically, he addresses the 1999 vintage for the winery and the malolactic conversion that took place in that year and others afterwards. He then talks about how a malolactic conversion changes the characteristics of a Riesling, and describes his vision for what a Riesling can be. Then he contrasts that vision for a Riesling with the stereotype of a racy, fruity German Riesling, which he was trying to avoid. Looking back from this vantage point, Peter Jakob describes the importance of his experimental phase in the early 2000s, as he tried different techniques in the winery. He also pinpoints his motivations for making those experiments and changes in the winery. He further discusses dry Germany Riesling and his thoughts on the topic, which are intertwined with a change in the climate as well as his personal experience. As the interview comes to a close, Peter Jakob talks about handing off the winery to his son Peter Bernhard and how he has experienced the change.This episode also features commentary from:Clemens Busch, Weingut Clemens BuschTomoko Kuriyama, ChanterêvesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Moules pour quatre personnes  Ingrédients  1kg de moules 1 poignée de persil, sauge, romarin et basilic hachées 1 gousse d'ail 300g de petites tomates huile d'olive , poivre   Dans une sauteuse faire revenir l'ail avec les tiges des herbes. Ajouter les tomates coupées en deux ou en quatre poivrer et couvrir. Quand les tomates commencent à se réduire en pulpe mettre les moules, nettoyées, et faire revenir a feu vif. Quand les moules seront ouvertes bien poivrer  ajouter les herbes hachées, tourner et servir avec un filet d'huile d'olive. Simple mais efficace. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Moules pour quatre personnes  Ingrédients  1kg de moules 1 poignée de persil, sauge, romarin et basilic hachées 1 gousse d'ail 300g de petites tomates huile d'olive , poivre   Dans une sauteuse faire revenir l'ail avec les tiges des herbes. Ajouter les tomates coupées en deux ou en quatre poivrer et couvrir. Quand les tomates commencent à se réduire en pulpe mettre les moules, nettoyées, et faire revenir a feu vif. Quand les moules seront ouvertes bien poivrer  ajouter les herbes hachées, tourner et servir avec un filet d'huile d'olive. Simple mais efficace. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

The Conversation is BACK, and in this episode, we are joined by special guest @Lunallday. She shares with us an advanced understanding of organic gardening and lots of pro tips & tricks. She's also a breeder, and we talk about her unique genetics that combine new and old school. PLUS MUCH MORE!So sit back, relax, grab something to smoke on and get ready for a Cultivation Conversation. Please follow the show at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@cultivation.conversation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and follow your hosts at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@girlgogrow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠& ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@captainautoflower⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to like, comment, share & subscribe because all of that helps us A LOT! Thanks everyone and enjoy the show.DISCOUNT CODESAUTOPOTS - Use code "CC10" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠autopot-usa.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MICROBELIFEHYDRO - Use code "CCMLH15" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://microbelifehydro.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AC INFINITY - Use code "cultivation" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠acinfinity.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSECT FRASS - Use code "CC10" ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠frassvalley.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠__________________________________________________If you would like to support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon https://www.patreon.com/CultivationconversationJoin us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord https://discord.com/invite/xcCSBQxyYBFollow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitch https://www.twitch.tv/cultivationconversationOur ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website  https://cultivationconversation.com/Products We Use ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://cultivationconversation.com/what-we-use/⁠⁠⁠⁠⁠⁠⁠⁠⁠

The Conversation is BACK, and in this episode, we are joined by special guest @Lunallday. She shares with us an advanced understanding of organic gardening and lots of pro tips & tricks. She's also a breeder, and we talk about her unique genetics that combine new and old school. PLUS MUCH MORE!So sit back, relax, grab something to smoke on and get ready for a Cultivation Conversation. Please follow the show at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@cultivation.conversation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and follow your hosts at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@girlgogrow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠& ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@captainautoflower⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to like, comment, share & subscribe because all of that helps us A LOT! Thanks everyone and enjoy the show.DISCOUNT CODESAUTOPOTS - Use code "CC10" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠autopot-usa.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MICROBELIFEHYDRO - Use code "CCMLH15" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://microbelifehydro.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AC INFINITY - Use code "cultivation" on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠acinfinity.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSECT FRASS - Use code "CC10" ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠frassvalley.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠__________________________________________________If you would like to support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon https://www.patreon.com/CultivationconversationJoin us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord https://discord.com/invite/xcCSBQxyYBFollow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitch https://www.twitch.tv/cultivationconversationOur ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website  https://cultivationconversation.com/Products We Use ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://cultivationconversation.com/what-we-use/⁠⁠⁠⁠⁠⁠⁠⁠⁠

One of the best things about making a yearly trip to Fyne Ales for FyneFest is that I get to check in on the brewery's Origins side project. It's the vehicle for its wild beers, typically produced using mixed or spontaneously fermented and then barrel-matured beer, and often showing locally grown fruit, or forage herbs. These beers are a long way from cherished Fyne Ale classics like Jarl or Highlander, but they arguably show an even greater ‘sense of place' than the cask beers that put this particular brewery on the map.For the past couple of years the project has been under the stewardship of Dan Wye, an experienced brewer who now lives next door to the brewery in Glen Fyne. When he took the project on he was given carte blanche to make Origins his own, which he did initially by gutting and cleaning the small brewery he uses to produce wort, and even getting rid of a few barrels he felt didn't meet his standards. Any fermentation project such as this needs time, and now we're at the point where Dan has his feet under the table, and Origins is beginning to produce some incredibly special beers. Among these are what Dan likes to refer to as ‘Chimeras'. Named for the mythical beast from the Greek classics, with the body and head of a lion, the head of a goat and a snake for a tail, Dan's Chimera's are far less threatening. Instead he uses the term to describe hybrid beers that are designed to ape beverages like wine or cider, but don't feature any of the ingredients that would be traditionally used to make such drinks.The results are pretty magical, with beers such as Smudan employing Nelson Sauvin hops before being further aged on gooseberries, elderflower, limes, sunflowers, marigolds and borage to imitate both the mouthfeel and flavour of cold climate Sauvignon Blanc. It's a seriously impressive beer, but don't take my word for it. The beer is carried by local restaurant, Inver, which presently holds a Michelin green star. If you recognise Dan's name, it's because he featured on a Pellicle podcast recorded at FyneFest in 2024. On this occasion Dan spoke alongside The Kernel's Evin O'Riordain, Mark Tranter of Burning Sky, and Will Harris of Balance Brewing in Manchester. This year, we figured seeing as he'd been super busy releasing lots of beers, and the fact we're literally on his doorstep, it might be nice to have a one to one conversation about what he's been up to.Speaking of which, keep your eyes out for a forthcoming Origins, Pellicle collab in the not too distant future. I'll be heading to Fyne Ales for non-FyneFest related reasons for the first time ever to help make a foraged beer that helps explore a notion I'm rather cynical about… Terroir. Expect more details soon!We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

IWP Ep87 Unfiltered - Conversations About Wine - Panel 2 Terroir. Today is the 2nd in our series of Panels from the Unfiltered,  - Conversations about wine panel.  Terroir is the theme of the day. Pick dates, handling, pressing, fermenting, aging—there are just so many decisions and variables, and each one can nudge the flavor just a little bit further from its original profile. So is terroir really a thing? And is it an important thing? And can you really taste it?  Jared Brandt of Donkey and Goat moderated the panel, Kan Kurtral returned for another panel along with Kristy Tacey from Tessier wines, Darek Trowbridge of Old World also returns as a panelist along with William Allen from Two Shepherds, and Shaunt Oungoulian of Leslunes and Populis. If you haven't heard the first panel discussion, it's really worth listening too and can give you some more background on the festival itself.  ⁠https://www.oldworldwinery.com/https://www.lesluneswine.com/https://www.donkeyandgoat.com/https://tessierwinery.com/https://twoshepherds.com/⁠https://kurturalwines.com/Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me keep telling wine stories ad free and available for everyone. -⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

durée : 00:11:35 - Bienvenue chez vous, au menu du jour - Aux Vans, petit bijou ardéchois, le restaurant "Le Likoké" brille par sa double étoile Michelin. Cyriel Huysentruyt nous ouvre les portes de ce lieu familial où les saveurs colombiennes rencontrent le terroir local. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

 Today on Consuming the Craft, I had the pleasure of catching up with Seth Hewitt, brewing supervisor extraordinaire at Sierra Nevada Brewing Company. Fresh off a trip to Ireland, Seth dives into the sensory nuances between Guinness in its home country versus what we get stateside, the mystique behind Guinness' global quality control, and some behind-the-scenes tales from his brewery tours. We also venture into the world of Irish whiskey, exploring Jameson's unique blend of column and pot still techniques, and sample some Tolmore Dew together, picking apart its flavor notes. Seth shares his journey from environmental geology to craft beer, details how geography and terroir influence ingredients, and lets us in on his new passion project—Beer City Bouquets, which merges two worlds by arranging flowers in upcycled beer cans. Seth Hewitt brings a wealth of hands-on brewing experience, creative passion, and a geologist's eye for detail. Starting with a degree in environmental geology from Appalachian State, Seth's curiosity and craftsmanship led him from Volcano research in Africa to homebrewing and then to professional roles at Howard Brewing, Lost Province, and ultimately Sierra Nevada. With nearly a decade at Sierra Nevada, he's shaped beer production, developed new releases, and now blends his love for plants and beverages with his flower-farming side business. Always tinkering, Seth embodies the heart of craft brewing and creative entrepreneurship. “All the breweries around the world are creating just a base beer, like a pale ale beer, as close as they can get to the original…then they use this essence of Guinness that is made all in Ireland and then shipped out.” ~ Seth Hewitt Today on Consuming the Craft:·     Guinness brewed in Ireland tastes notably less roasty compared to the American version, influenced by process and possibly local ingredients.·     Guinness uses a system of concentrated “essence” produced in Ireland and shipped globally to ensure quality and consistency in foreign markets.·     Nigeria is Guinness's second-largest market outside Ireland, influenced by historical and economic factors.·     Jameson Irish Whiskey combines both pot still and column still spirits, offering a distinct flavor profile depending on the blend.·     Terroir—from soil to water availability—impacts the flavor of base ingredients such as barley, hops, and wood used in barrels and spirits.·     Seth leveraged a degree in environmental geology and a lifelong passion for crafting into a brewing career, showing the unexpected pathways into beer.·     Beer City Bouquets is Seth's side project, where he crafts flower arrangements using upcycled beer cans, blending his two creative passions.·     Craft brewing requires balancing ever-changing agricultural variables to maintain consistency in flagship beers, a true mix of art and science. Resources Mentioned:Jameson Distillery Tour ExperienceRiverbend Malt House (barley malting and terroir project)Sierra Nevada Brewing CompanyBeer City Bouquets (Seth's floral side business)McConnell Farms (sponsor mentioned) Connect with Seth Hewitt: Sierra Nevada Brewing Company This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Discover how one grape tells two stories. Rhône Valley Syrah meets Heathcote Shiraz in a tasting that uncorks terroir, trends, and label politics. Syrah and Shiraz share identical genetics yet walk very different cultural paths. In this episode of Got Somme, we taste benchmark bottles from France’s Rhône Valley alongside Heathcote, Victoria, to reveal how soil, climate, and marketing shape each wine’s personality. You'll learn why cooler-climate Australian producers are embracing the term “Syrah", how Cambrian soil defines Heathcote Shiraz, and what these trends mean for Australia’s export future. We alos want to know your thoughts on what defines labelling Syrah on Australian bottles? Sponsors: RIEDEL Wine Glasses: RIEDEL Superleggero Hermitage/Syrah https://www.riedel.com/en-au/shop/riedel-superleggero-premium/hermitage-syrah-642500041 Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways One grape, two personas: “Syrah” signals elegance while “Shiraz” hints at bold generosity. Labels guide perception: Name choice influences consumer expectations before the first sip. Terroir tells the truth: Rhône delivers peppery finesse, Heathcote offers mineral-driven power. Trends are cyclical: Market demand swings between delicate and full-bodied styles. Blind tasting wins: Remove the label and let origin and craftsmanship speak louder. Chapters 00:00 The Syrah vs Shiraz Debate 02:50 French Style Deep-Dive 06:03 Rhône vs Heathcote Tasting Notes 08:55 Shiraz’s Evolution in Australia 11:38 Reading the Label: Syrah or Shiraz 14:38 Looking Ahead: Future of Australian Shiraz This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Once I was asked to meet a vendor at a local diner...a diner like the one at the end of the movies Sideways. Complete with amber plastic tumblers.  IN walked one of the old time great wine slaesman with his wares in tow. I must have looked cross-eyed because I was sure he would not want to taste his wines here, at this diner. I was wrong and he did. This is when I learned how important the proper glass is when tasting or drinking wine. I guess some of us learn the hard way. Prepare to be absolutely amazed and inspired by this deep dive into the world of wine glasses and the family legacy behind Riedel, the world's oldest glass-producing company! In this fascinating episode of Wine Talks, host Paul K sits down with Maximilian Riedel, the charismatic 11th-generation leader of Riedel, and the conversation will forever change the way you think about what's in your glass. Maximilian reveals that it's the DNA of the grape that determines the shape of the glass—how cool is that? Wine glasses are not designed on computers or drawn out in some sterile lab; they're born through taste, smell, texture, and endless experimentation alongside renowned winemakers from the world's top regions. We learn that even the world's most iconic glasses, meticulously crafted over generations, owe their existence to a relentless process of trial and error and to the subtle, invaluable feedback from true wine experts. Who knew that glass shape could affect the way wine tastes so much? We're also treated to incredible stories—from how only the last three generations of the Riedel family fell in love with wine, to wild collaborations with everyone from Champagne houses to the tequila industry (yes, Riedel invented the first tequila-sipping glass, honored by the President of Mexico!). Maximilian opens up about following in his father and grandfather's footsteps, the influence of family, and how he's trying to inspire his own young kids to appreciate the culture and storytelling of wine and glassware. But the discussion doesn't stop at the glass itself. Paul and Maximilian explore broader wine culture—why restaurant wine pricing can be intimidating, the evolving language of wine, and why social media is so crucial for connecting with younger generations and spreading the joy and artistry of wine. This episode will make you want to rethink everything you know about wine tasting, glassware, and even the traditions and values that shape the way we drink. Maximilian's passion, humor, and eye-opening insights will leave you wanting to experience wine in a whole new way. If you've ever wondered whether the glass matters or are curious about the magical intersection of history, craftsmanship, and wine, this is a must-watch. Don't miss this journey into the artistry, science, and family stories that make every sip extraordinary! Riedel (Wine glass and decanter manufacturer) https://www.riedel.com Tiffany & Co. (Referenced as "Tiffany's") https://www.tiffany.com Target (Referenced as "Target") https://www.target.com Dom Pérignon (Champagne house) https://www.domperignon.com Krug Champagne (Champagne house) https://www.krug.com George V / Four Seasons Hotel George V, Paris  https://www.fourseasons.com/paris/ #wine #winetalks #riedel #maximilianriedel #glassware #wineglasses #winestories #wineculture #crystalglass #sommeliers #winelover #wineindustry #terroir #wineeducation #familybusiness #tasteexperience #winemakers #finewine #socialmediawine #wineinnovation    

Exploramos as Grape Ales como tendência emergente em Portugal. Entre cerveja e vinho, falamos de terroir, fermentações híbridas, castas portuguesas e comunicação gastronómica. Gravado no Praxis Beer Fest 2025, com enólogos, sommeliers e jornalistas a discutir um estilo com potencial de se afirmar como denominação.

Today, Shelley and Phil sit virtually with Maggie Hedges, winemaker at Domaine Magdalena in Red Mountain and taste through three of her amazing wines! She shares with us some very fun stories and some exciting things coming up in the future while we hear from BOTH of our dogs near the end! #HappyFriday! #ItsWineTime! #CheersingPlease visit https://dmag.wine/ for everything going on at the winery and to find out when these wines will be available online! Wines this episode:2022 Domaine Magdalena Li'l Mag Cabernet Sauvignon ($36 at the winery)2019 Domaine Magdalena Cabernet Sauvignon ($44 at the winery)2014 Domaine Magdalena Cabernet Sauvignon (N/A at this point but becoming available soon!)A HUGE thanks to our sponsors: CDA Gourmet, Pilgrim's Market and J. Bookwalter Wines!CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, just down the street from Pilgrim's Market, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevatedPilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!J. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to!The Rivaura Wine Words of the Week - Intervention Intervention refers to any deliberate action or technique used to alter or manipulate the winemaking process, grape growing or the final product.Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They will be open on Fridays and Saturday's until late Spring 2025! Visit https://rivaura.com for more information or simply call, 208 667-1019!Mentions: Ed Holmes, Christophe Hedges, Hedges Family Estates, Fidélitas, Kiona, Frichette, DeLille Cellars and Greg DeLille. Some wines we've enjoyed this week: Stéphane Brocard Vieilles Vignes Chablis, Luigi Einaudi Dogliani, L'Ecole No 41 Merlot, Rivaura Reserve Cabernet Sauvignon, Joseph Phelps Cabernet Sauvignon, Long Shadows Cymbal Sauvignon Blanc, Rocky Pond Cabernet Sauvignon, Maria Bonita Loureiro Vinho Verde and Sequoia Grove Malbec.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Wine Time Fridays Rating System: Phenomenal 

Segunda Parte do bate papo de Anselmo Mendo e Victor Marinho com Raul Santiago Rosa sobre seu artigo escrito a respeito de lúpulos: "Analisando a Influência do Terroir no Lúpulo Comet: Uma Comparação dos Perfis Químicos e Sensoriais dos Estados Unidos e do Brasil por Raul Santiago Rosa, Suzana Caetano da Silva Lannes e Thomas H. Shellhammer". Procure por "Beercast Brasil" no seu app de música favorito.

durée : 00:07:17 - Les goûts d'ici en Béarn Bigorre Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In this episode of SuperPsyched, host Dr. Adam Dorsay interviews Austin Hope, the president and winemaker at Hope Family Wines in Paso Robles, California. They discuss the intricacies of winemaking, the history and unique terroir of Paso Robles, and the personal journey and passions that drive Austin's success. Austin shares insights into the wine community, the challenges he faced, and his commitment to quality and community. The conversation highlights the meaningful aspects of wine, from its production to its role in bringing people together, and underscores the importance of love and open-mindedness in both life and winemaking.00:00 Introduction to SuperPsyched00:28 The Mystique of Wine01:00 Interview with Austin Hope03:37 Austin's Journey into Winemaking05:36 Challenges and Triumphs07:03 Lessons from Mentors14:50 The Joys of Winemaking22:34 Family and Legacy26:41 Family Influence in Winemaking27:35 Promoting Paso Robles29:34 Terroir and Microclimates35:41 Community and Collaboration39:22 Innovative Wine Marketing43:08 The Importance of Overdelivering48:01 Final Thoughts and ReflectionsHelpful Links:Hope Family WinesAustin Hope WikiDr. Rachel Herz's research cited from the excellent book Why You Eat What You Eat https://a.co/d/aXvmRB9

Anselmo Mendo e Victor Marinho entrevistam Raul Santiago Rosa sobre seu artigo escrito a respeito de lúpulos: "Analisando a Influência do Terroir no Lúpulo Comet: Uma Comparação dos Perfis Químicos e Sensoriais dos Estados Unidos e do Brasil por Raul Santiago Rosa, Suzana Caetano da Silva Lannes e Thomas H. Shellhammer".

"Natural wine" words strong enough to make a Somms knees weak. The low-intervention style that's gaining traction across wine bars, bottle shops, and dinner tables globally. Whether you’re a seasoned sommelier or a curious sipper, this episode offers insights into the natural wine movement, its differences from organic wine, and why pet-nats (pétillant naturels) are popping up on every trendy wine list. Master Sommelier Carlos Santos unpacks key elements of natural winemaking, the certifications (or lack thereof), and why taste profiles can be wildly different from conventional wines. They share firsthand experiences from the wine industry, discuss how terroir and fermentation practices influence flavour, and answer audience questions about pairing and building inclusive wine lists. Whether you're researching what natural wine means, how it’s made, or just looking to better understand organic vs natural wine, this episode is a go-to resource. So use your roll on crystal deodorant, face the tidal moon and take your shows of and earth yourself while enjoying this episode! Sponsors: RIEDEL Superleggero Champagne Wine Glass: https://www.riedel.com/en-au/shop/riedel-superleggero-premium/champagne-wine-glass-642500028 RIEDEL Veloce Chardonnay: https://www.riedel.com/en-au/shop/veloce/chardonnay-633000097 RIEDEL Performance Pinot Noir: https://www.riedel.com/en-au/shop/performance/pinot-noir-688400067 Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways: Natural wines are increasingly popular with younger wine drinkers and urban markets. Organic wines are certified; natural wines are not, but both prioritise sustainability. Pet-nats are bottled before fermentation ends, creating natural fizz from trapped CO₂. Low-intervention winemaking avoids additives and heavy filtering. Natural wines vary widely in taste depending on winemaker choices and vineyard conditions. Great wine lists balance personal taste with broad appeal for all customers. Terroir and winemaking technique are key to flavour, especially in natural wine. Don’t be afraid to pair natural wines with unexpected foods for unique results. Engaging with audiences drives better wine education and community. Grenache may thrive in warmer climates due to climate change. Chapters: 00:00 – Introduction to Natural Wines02:54 – Organic vs Natural Wine: Key Differences05:59 – What Are Pet-Nats? Flavour and Production Explained08:45 – Why Natural Wines Are Trending11:52 – Tasting Notes: Exploring Unique Natural Wines14:42 – Terroir, Techniques, and Taste17:47 – Q&A: Real Questions From Curious Wine DrinkersThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Send us a textIn this exceptional episode, I welcome Yves de Launay, Executive Vice President of the Americas for Château Angélus, one of the most prestigious wine estates in Saint-Émilion, Bordeaux. With a resume that includes Cheval Blanc, Krug, Dom Pérignon, and Cartier, Yves brings a wealth of luxury industry expertise to this deep-dive into Bordeaux's Right Bank.We explore the fascinating multi-generational legacy of Château Angélus, led today by Stéphanie de Boüard-Rivoal, only the third woman to run the estate in 250 years. Yves shares insights into the château's visionary expansion into hospitality—including Michelin-recognized restaurants—and discusses how sustainability, Cabernet Franc-forward winemaking, and the limestone-clay terroir of Saint-Émilion shape the estate's elegant and age-worthy wines.Other standout moments:Why Château Angélus withdrew from the Grand Cru Classé A classification in 2022The story behind the iconic three-bell logo and its spiritual originsHow Château Angélus is marketing fine Bordeaux to new generationsTackling wine counterfeits and navigating U.S. allocationsPersonal favorites from South Florida's fine dining sceneWhether you're a Bordeaux collector, fine wine investor, or simply love a Right Bank masterpiece, this episode uncorks insider access to one of the world's most revered estates.Listen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms:InstagramTwitterYouTubeTikTokFacebookThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Les Carmes Haut Brion, BordeauxBordeaux souffre, c'est indéniable. Dans les mois qui viennent, vous pourrez écouter les témoignages de plusieurs vignerons et vigneronnes que j'ai rencontrés en ce printemps 2025 et qui vivent des situations diverses. En parallèle de la découverte de leurs domaines respectifs, je les ai questionnés sur les déterminants de la crise actuelle pour essayer de comprendre ce qui se passe dans le bordelais. Dans cette période compliquée, j'ai tenais à rencontrer un domaine qui tire très bien son épingle du jeu, les Carmes Haut-Brion. Et si leur situation est si enviable, c'est pour de bonnes raisons. Il y a une vision, une ambition et la chance d'avoir les moyens de les concrétiser. Pour rentrer dans le détail, Florian et moi avons rencontré Guillaume Pouthier, directeur général du domaine depuis 2012, et Thibaut Richard, directeur commercial depuis 2024. Un tandem qui ne laisse rien au hasard.Réalisation : Romain BeckerEnregistrement : Romain Becker, Florian NunezPost-production : Emmanuel NappeyMusique originale : Emmanuel DoréGraphismes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠On se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this episode, we head to Oregon's Willamette Valley to meet Remy Drabkin — winemaker, civic leader, innovator, and unapologetic champion for LGBTQ+ visibility in wine. Remy is the force behind Remy Wines and the founder of Queer Wine Fest, and in this conversation, we explore how equity, intention, and creative problem-solving are not just buzzwords, but daily practices in her winery and beyond. We get into everything from the power of thoughtful hiring and building inclusive spaces (yes, even bathrooms!) to the unexpected intersection of winemaking and carbon-sequestering concrete. You'll hear how Remy uses wine as a platform for change — whether it's advocating for sustainable water solutions, supporting the ACLU through sparkling wine, or redefining what leadership in wine can look like. We also dig into the volcanic soils of the Dundee Hills, explore her love affair with the Italian grape Lagrein, and learn why she's aging wine in chestnut barrels — and what all of this has to do with place, purpose, and legacy. Whether you're here for the terroir or the truth bombs, this episode is packed with insight, inspiration, and a reminder that wine, at its best, is about people, progress, and pouring with purpose. Episode Guide (Chapters) 2.45 - How intention shapes everything in the winery 5:38 – Creating Inclusive Wine Spaces 7:19 – The simplicity of building a thoughtful restroom and how this impacts the team 8.30 - Being thoughtful where job adverts go out 9.30 - Inventing Carbon Sequestration structural concrete called Solid Carbon 11.00 - Creative solutions to water challenges 13.24 - The importance of team meetings 17.20 - Creating Queer Wine Fest 22.30 - Winning the Governor's Award for Diversity, Equity and Inclusion. 26:34 – Why Willamette Valley Matters 26:15 – The Importance of Speaking Out. Finding your voice 28:50 – Locating Remy's Vineyards in the South Dundee Hills 28:56 – Soil and Terroir in the Red Hills (volcanic Jory soil) 29:49 – Describing the Local Climate and landscape in Willamette Valley 32:49 – Planting Italian variety Lagrein, what it offers, and why it works here 38:09 – Using Chestnut Barrels and extended aging 42.28: Black Heart Méthode Champenoise wine that supports ACLU 47:15 – What's next 50.00 - What is one action that someone running a small winery can take this year to create a more inclusive business model?  

Man o man the bangers just keep coming. Today we talk to Allen Laws and he goes deep into his brand in Colorado. From Mash to bottling, we cover it all. All while sharing a dram and a laugh. I really hope you enjoy this episode because I sure did.Lawswhiskeyhouse.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Our storyLaws Whiskey House is reimagining great American whiskey by creating unique and bold flavor experiences. Our grain-forward style whiskeys are made with the highest quality corn and heirloom wheat, barley, and rye grown by two Colorado family farms. We use time-tested production techniques that showcase each individual grain's terroir resulting in singular and novel whiskeys.We use grains that mass production forgot.The soulful, rich flavors of our no-compromise whiskey begin with our use of only heirloom and heritage grains. Modern agricultural has no interest in these low-yield, finicky grains, yet we could not create the singular profile of each Laws Whiskey without them. We are dependent on the two family-owned farms – the Cody's in the San Luis Valley and the Ohnmacht's out on Colorado's eastern plains – willing to cultivate these specialized grains for us.Terroir is Our MasterOur whiskey chose Colorado. Don't get us wrong, we think Colorado is a cool place to live, but that's not why Laws is here. Our terroir-driven whiskey requires the rarified thin air, the hot days and cool nights of the Rocky Mountain region, and the rugged growing conditions of the San Luis Valley and eastern plains that stress our grains just enough to deepen their flavor.There are No Shortcuts at Laws.We always have and always will distil every drop we bottle. While our whiskey aged, we didn't sell any whiskey for our first three years. Time is as critical of an ingredient as our heirloom grains. Every mash bill gets its own optimal distillation process, and we deploy time-intensive sour mash fermentation. We are the first Colorado distiller to bottle bonded whiskeys. For us, these steps are not extra, they're mandatory to creating Laws WhiskeyOur Master Distiller is a Village.At Laws, no person has the title ‘Master Distiller.' We believe it takes the talents, smarts, quirks and obsessive passion of every Laws co-worker, aka The Village, to make our whiskey. In the Laws Village, you are part of something so much greater than self.Whiskey Above All.We're spiritually obsessed about whiskey. We dream in whiskey. Laws Whiskey House isn't our business, it's our religion.our whiskeysEvery whiskey we create is an heirloom grain, terroir-driven flavor experience for our fellow whiskey hunters.BourbonOur bourbon's rich flavor is impossible to replicate. Not only because of what we do, but because of what our farmers do.

Es geht ein bisschen aus wie das Hornberger Schießen, aber was sollen wir machen? Die Frage nach dem Terroir können wir nur abschließend beantworten, wenn wir vorher definieren, was Terroir denn ist. Und was da, mit tatkräftiger Hilfe unserer Hörer, als Antwort heraus kam, war enttäuschend. Zwei grandiose Weine zum fairen Preis vermögen uns aber zu trösten. Im Glas Furmint ‚vom Sandstein‘ 2022 vom Herrenhof Lamprecht aus der Steiermark und Chateau Poujeaux 2010

In this episode of the Bourbon Road podcast, hosts Jim Shannon and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at Minden Mill Distilling, for an in-depth exploration of their unique Nevada-born spirits. This episode offers a fascinating look into the world of estate distilling, where Minden Mill grows 85% of its own grains right in the challenging high-altitude climate of Nevada, just a stone's throw from Lake Tahoe . The conversation kicks off with a tasting of the Minden Mill Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat, and 10% barley grain bill, all grown on-site . A standout feature of Minden Mill's process is their innovative solution to Nevada's harsh aging climate. Due to a staggering 3% angel's share loss per month in the dry local environment, they employ a climate-controlled rickhouse that precisely mimics the temperature and humidity of Bardstown, Kentucky. This 94-proof, 4-year-old rye delivers a distinct "candied orange" flavor profile, a direct result of its unique terroir and estate-grown winter rye . The hosts are immediately impressed by its sweetness and complexity, noting it drinks well beyond its age . Next, they dive into the Nevada Straight Bourbon, a four-grain whiskey featuring a special heirloom "earth tones" corn. Unlike the sweet yellow dent corn, this starchy variety is compared to a potato raw but transforms through the distilling process to produce a remarkable "cherry cola" note . This bourbon, also 4 years old and 94 proof, is aged in the same Kentucky-mimicking conditions and utilizes wooden foeders for fermentation, which adds a layer of complexity similar to a sourdough starter. The hosts praise its unique, cool, and fresh sweetness that coats the palate. The final tasting features the 5-year-old American Single Malt, a category O'Sullivan is deeply passionate about, having been mentored by Steve McCarthy, the pioneer of the first American single malt. This expression is a testament to technological and traditional craftsmanship. It's produced using custom Forsyth stills and a thermal oil calandria heating system that achieves a Maillard reaction, creating high-ester, flavorful whiskey right off the still. The aging process is just as intricate, taking place in a rickhouse that emulates the chilly, coastal climate of Ballindalloch, Scotland, and uses a combination of new American oak, used bourbon barrels, STRs, and Oloroso sherry casks . The result is a whiskey with a nose of deep, sweet honey-pear and butterscotch apricot. Throughout the episode, O'Sullivan shares insights into their water source from the Sierra Nevada snowpack, their in-house malting facility, and the collaborative spirit of the American whiskey industry. He also gives a glimpse into the future of Minden Mill, including experimental heirloom corns like Jimmy Red and upcoming special releases finished in unique casks like orange wine barrels . Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of the Vint Wine Podcast, host Billy Galanko sits down with Cornelius Dönnhoff, one of Germany's most respected winemakers and the current steward of the iconic Weingut Dönnhoff in the Nahe. Known globally for crafting some of the world's most expressive Rieslings, Cornelius shares insight into the estate's 250-year history, its transition into a world-class winery under his father in the 1970s, and his own philosophy rooted in precision, restraint, and deep site expression.The conversation dives into the nuances of Nahe terroir, how it differs from the Mosel and Rheingau, and why the region's diverse soils make it a playground for single-vineyard Riesling. Cornelius also explains how each site finds its identity—whether destined for Kabinett, Grosses Gewächs, or Spätlese—and why minimal intervention in the cellar allows nature to speak through the wine.From the complexities of managing 32 hectares across 10 unique sites to the unpredictability of frost, rot, and climate change, this is an essential episode for lovers of Riesling, German wine, and vineyard-first winemaking.

Investing in wine might seem risky. Might seem like a horizon uncrossed. There is growing success rate in wine investments and it takes a trained and experience broker/agent to know where and when. Marc Lefleur might be the only man who can make a conversation about asset classes as delicious as a glass of aged Barolo. In this episode, you'll travel from the sun-dappled slopes of Piemonte to the bustling banking circles of Geneva, all while unraveling the mysteries of wine investment with someone fluent in four languages and even more terroirs. You'll learn why not every cellar-worthy wine turns to gold, and why the idea that you can just “buy pallets of wine and hope that in ten years you'll sell them at a better price” is more myth than market truth. Marc demystifies the romantic shroud of Bordeaux, reveals the artisanal heart still beating in the hills of Barolo, and exposes how climate change is tipping the scales for Nebbiolo in ways that might surprise even the savviest collector. You'll come away with an insider's view of how global forces, tradition, and innovation intersect in the collectible wine market—and why terms like “scarcity” and “terroir” aren't just marketing buzzwords, but real factors with measurable impact on the future value of your cellar. Whether you're a collector flirting with investment-grade bottles or a curious sipper wondering what makes wine an “intellectual part of the meal,” this conversation will give you the tools to separate perception from reality, and help you rethink what it means for a wine—and its drinker—to stand the test of time. Wine Investment: Reality vs. Misconception Not all wines appreciate over time: The idea you can buy any wine, store it, and expect profits is false—most wines won't increase in value after 10 years. Investment-grade wines are rare: Only a very small percentage of wines are worth considering as investments; quality, pedigree, and rarity matter most. Speculation vs. investing: Speculation is chasing quick financial gains, while true wine investment is a long-term horizon (10–20+ years). Cycles and market timing: The wine market, like any other, is cyclical; there are favorable and less favorable periods for investment. The Importance of Rarity & Scarcity Perceived vs. actual scarcity: Even top Bordeaux first growths, like Mouton Rothschild or Margaux, produce large quantities (hundreds of thousands of bottles)—they're not as rare as people often think. Burgundy & Piedmont (Piemonte) are where true scarcity lives: Top Burgundy and Barolo/Barbaresco producers may release just a few barrels (sometimes less than 5,000 bottles) from single sites. Demand for top wines is shaped by volume, pedigree, and market cycles.   #WineInvesting #FineWine #WineCollection #WineTalksPodcast #MarcLefleur #BordeauxWine #PiedmontWines #WineEducation

This week, we're going to geek out with the results of two studies comparing whiskies matured in Texas with the same whiskey matured elsewhere. Milam and Greene's Heather Greene joins us to explain her team's decision to age otherwise identical whiskey in Texas and Kentucky, while Jared Himstedt and Gabe Richarde of Balcones Distilling share the findings of their experiment maturing the same single malt whiskey in four different locations. We'll also taste the Milam and Greene whiskies, which are being released this week in a two-bottle set. In the news, new U.S. trade tariffs on the European Union are being delayed until July 9 to allow more time for negotiations, while Diageo says tariffs could cost the company $150 million this year.

This episode of the Bourbon Road podcast features Jim Shannon (traveling in Denver, Colorado) interviewing Al Laws of Laws Whiskey House. Laws shares the history and philosophy behind his Denver-based distillery, emphasizing their grain-to-glass approach using heirloom Colorado grains like Centennial white wheat and San Luis Valley rye. He discusses the mash bill of their flagship Four Grain Bourbon (60% corn, 20% wheat, 10% rye, 10% malt) and the specific flavor contributions of each grain, including the unique "penny metallic bite" from the rye and nutty finish from the scarlet barley. Laws explains how they adjusted their cooking technique to achieve balance in the Four Grain Bourbon and credits his mentor, Bill Friel, a veteran distiller from Bardstown, Kentucky. Laws recounts his personal journey from oil and gas finance in Canada to pursuing his obsession with American whiskey, driven by a desire for hands-on artistry and authenticity. He highlights the historical significance of the Bottle in Bond Act as the first U.S. consumer protection law and Laws Whiskey House's pioneering role as the first Bottled-in-Bond whiskey in Colorado. The conversation also delves into their 100% Rye Whiskey, exploring the earthy notes derived from the soil where the grain is grown at high altitude in the San Luis Valley. They taste a Cognac Cask Finished Bourbon, discussing the process of layering in different aged bourbons into French oak casks and a large 1600-gallon foeder for integration, resulting in a richer, more integrated flavor over years. This Solera-style finished bourbon is a special, limited annual release. They also try a high-proof, high-wheat blend called "Super Wheater," noting its intense flavor and how water or ice can open it up. Laws describes the unique distillery visit experience, featuring a "Whiskey Church" for educational tastings and a "Whiskey Sanctuary" tasting room with panoramic mountain views. He emphasizes the importance of their team, calling the distillery a "village". They discuss distribution, noting availability in about 15-16 states, with Illinois being a strong market, and the best way to purchase is often directly online or at the distillery. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

We're in the French winemaking region of Burgundy which last year sold 400 million dollars of wine to the United States. The US is the region's biggest export market, but could import tariffs put paid to that? On the other side of the Atlantic, you might think the winemakers of Oregon and California would be cracking open something special to celebrate. How is the prospect of American tariffs on European wine going down with the US competition? Presented and produced by John Laurenson(Picture: Vineyard worker, Élodie Bonet, in Burgundy, France.)

I was approached by a PR firm to put Ben Bell on the show. Certainly seemed like an interesting thought. Afterall, domestic Sake is a rarity and one from the heart of Little Tokyo, Arkansas! (that was a little tongue-in-cheek humour). There were so many questions and so little time. Some stories just require more questions and who wouldn't want to know how in the H-E double hockey sticks did he fall into making Sake in Arkansas. Ben Bell might be the only person you'll ever meet whose journey to sake mastery began not in Tokyo, but in Hot Springs, Arkansas—and includes a failed job interview conducted entirely in Japanese. You'll be entertained, surprised, and utterly engrossed as you discover how this Arkansas native went from stocking wine shelves in Little Rock to apprenticing at world-class sake breweries in Japan, all the while learning a language many would consider impossible to master. In this episode, Paul Kalemkiarian draws out the remarkable story of how Ben's early fascination with wine sparked a lifelong pursuit of drinkable discovery, culminating with the founding of Origami Sake right in America's rice heartland. You'll learn how technique, not terroir, is the soul of sake—why craft and style choices shape every bottle more than the field the rice grew in. Ben breaks down sake's renaissance in America: from hot, mass-market pours at sushi joints to the nuanced, premium sakes you should really be tasting chilled, not warmed. You'll hear what truly sets sake apart, why it defies the rules of wine, and how its food-pairing versatility can elevate everything from Cajun shrimp and grits to Arkansas barbecue. Want tips on how to actually drink and serve sake? Ben's got you covered, and he'll tell you why a wine glass in your kitchen may be the best tool for enjoying the craft. Most of all, you'll realize that America's next great beverage story might just be unfolding far from the coasts, where passion meets persistence and the art of sake is rewritten, one bold, Arkansas-brewed batch at a time. ✅ Ever wondered how top-tier sake is being crafted in… Arkansas? ✅ Origami Sake co-founder Ben Bell joins host Paul Kalemkiarian on Wine Talks for a wild deep dive into the rise of American sake and his journey from wine geek to sake master. ✅ From mastering Japanese in rural Japan to winning international gold medals—all from Hot Springs, Arkansas—Ben shares what it really takes to create world-class sake outside of Japan, why rice matters, and how sake breaks the rules for pairing with food. ✅ Takeaway: If you think sake is just for sushi night, think again. This episode will change how you see (and drink) sake—grab a glass and tune in now!

Gerard Bertrand had not been in Los Angeles for a few years. He comes every 4-5 years to put on a Master Class of the wines of the Provence. You see, he has been a major force in bring the wines from the area to the notice of the wine world. He forms biodynamicaly but keeps his ear to the ground as to what the market place is asking for. I was fortunate enough to catch him with a spare 40 minutes before he was on-stage exposing the virtues of his families heritage. Who knew that a winemaker could wax poetic about geology, spirituality, and diplomacy all in the time it takes to swirl a glass? Listeners tuning in to this episode of Wine Talks will discover that Monsieur Gérard Bertrand is no ordinary figure in the wine world—he's a philosopher in vintner's clothing, a passionate steward of the land, and a tireless advocate for capturing the "footprint of the vintage" in every bottle. Step into an illuminating conversation where you'll learn how wine is so much more than fermented grapes; it's an evolving tapestry of soil health, family tradition, and a vehicle for cross-cultural connection. Bertrand shares generational wisdom gleaned from his father, delves into the radical promises of biodynamic farming (think 47,000 links of underground life, not just a vineyard full of grapes), and reveals why wine's emotional resonance surpasses any other beverage—anchored, perhaps, in what he calls “the grace of God.” You'll hear why true excellence in winemaking isn't an accident, but the convergence of balance, intent, terroir, and soul, shaped over years of patience and experimentation. Beyond the vineyard, Bertrand explores wine's role in diplomacy and spirituality, reflecting on its unique ability to bring people together across religions, continents, and centuries. If you're curious about what it takes to move from an entry-level “good” to an “exceptional” glass, how the moon and microbial life can change the soul of a vineyard, or why pouring a bottle becomes a kind of ceremony, this episode offers a rare, intimate look. Prepare to have your notions of wine expanded, your sense of ritual deepened, and your next bottle charged with new meaning.  

One of the more intriguing elements of wine is that it can appeal to a wide range of people. In wide range, I mean it has appeal on so many different levels; a novice can just enjoy their favorite wines from the supermarket and delve into the history when inclined; a collector can peel each wine back and learn of its origin and take it a step deeper, the wine enthusiast that wants to put their toe in the water of wine knowledge can enroll in one the wine certification organizations and earn a certification and then there's a couple of levels of wine knowledge until you basically stop at Charles Ludington. With two bachelor degrees, one masters and a Phd. One might say he has reached a level few, if any, other academians have reached. And because of his time in front of students in a class room, Charles can articulate this knowledge in an understandable and intriguing way. If you think the world of wine is all swirling glasses and sniffing bouquets, wait until you've heard Charles Ludington—Chad, to his friends—uncork a few bottles of historical truth. Armed with not just one, but four degrees in history (and a résumé that includes playing basketball in Paris and working on the New York wine retail frontlines), Chad isn't your typical wine academic; he's something of a one-man bridge between eras, cultures, and even social classes. Dive into this episode, and you'll learn how wine is far more than a drink—it is a lens onto everything from class warfare to international politics, from covert Irish merchants shaping Bordeaux's legacy to NBA stars dueling over Grand Crus in LA bistros. Chad traces the surprising paths that led Bordeaux's cellars to be filled by Irish hands and explores why today's elite collectors find meaning in a dusty bottle—sometimes as a symbol of status, sometimes a sensory revelation, but always as a marker of time and place. You'll unpeel the layered tales of how wine moved from scandalous blends—once the height of fashion—to the hyper-strict appellations, and discover the very modern decline in wine's appeal among young people, who instead find excitement in natural wines or, oddly enough, craft beer and cocktails. Along the way, you'll reconsider the meaning of terroir, discovering just how blurred the boundaries of authenticity, tradition, and marketing really are. By the end, not only will you be able to spot the politics in your glass and the shifting gender codes of rosé, you'll also taste the romantic—and sometimes subversive—human stories that echo through every sip. This episode braids together centuries of intrigue, innovation, and, yes, a fair bit of competitive one-upmanship—pulling back the curtain on how wine tells the story of us all. #WineHistory #WineCulture #Bordeaux #NBAWine #WinePolitics #Terroir #WineEducation #WinePodcast

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsJames Bickerton for Newsweek: “Texas Wine is Soaring in Popularity”Tom R Capo for Wine Enthusiast: “As Texas Wine Explodes, These Are the 7 Grapes to Watch”Amy Beth Wright for Wine Enthusiast: “Is Local Wood the Key to Terroir? Some American Winemakers Say ‘Yes'”Texas Hill Country Wineries presents Barrels and BitesGarden Fete by Texas Wine Growers and Texas Mariculture Oyster Association in San Antonio on May 10Sage's Vintage Symposium May 20 in Nacogdoches! Register HereDrink North Texas on May 31 in DallasToast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Wineries, claim your listing and consider membership at Texas Wine Lover - Signup PageEnter Finger Lakes International Wine CompetitionEnter TWGGA's Lone Star International Wine CompetitionEnter to be considered for the Texas Monthly / Texas Department of Agriculture's 2025 Texas Vintners CupInterview with Remi and Tate Gregory of The Burg Wine Company The Burg Wine Company Demerit and Gold Star Gold Star: Edge of the Lake Vineyard for hosting a Texas Wine Specialist course for North Texas wineries. Cheers to Texas wine education! Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Fred Peterson has been making wines in Sonoma County for more than 40 years.  While attending UC Santa Cruz, he took a job in a classmate's family vineyard in Mendocino County and he found his passion. He left Santa Cruz, and used the rest of his GI Education benefits to attend UC Davis. Photo: Peterson Winery. Credit: Wine for Normal People   Fred got his bachelor's degree in Viticulture and Enology in 1978. And after managing vineyards for a large winery in the Central Coast, he moved to the Dry Creek Valley of Sonoma in 1983. That same year, he planted a vineyard and built his house on Bradford Mountain.   In 1987, Fred hung a shingle on a red barn off of Lytton Springs Road and Peterson was born. The winery is no longer in the red barn, but it remains an important part of their history and is represented on every wine label with a back drop of Bradford Mountain, where the Peterson Estate Vineyard is located. Photo: Fred Peterson. Courtesy of Peterson Winery   In this (super dorky) show Fred takes us through some of the fascinating history of how philosophies about terroir and soil have changed since he started as a grower and winemaker in the early 1980s and how he has managed to be a leader in sustainable, but not dogmatic sustainable farming and winemaking.  Fred was one of the first voices in Sonoma to promote low intervention farming and winemaking. It shows in the wines!   Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up!   

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!  Welcome back, wine friends, to Part Two of our deep dive into the fascinating world of Beaujolais and its terroir-driven treasures. If you thought Part One was geeky, buckle up—because we're heading into the final hour of the seminar, where things really start to click. We continue exploring how over 300 soil types shape the personality of this region, and taste through the remaining wines that bring those soils to life in the glass. It's the conclusion of an eye-opening, palate-pleasing journey through granite, and beyond—and I promise, it'll leave you seeing Gamay in a whole new light. While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” 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. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!    Find out more about Beaujolais here 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 | YOUTUBE | 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 sponsors 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

What I didn't expect when we first logged into Riverside.fm for the podcast...was his opening remarks. "I am a bit bi-polar, dyslexic, a recovering alcoholic, and diagnosed with ADHD." and my response was "Is that it?" Then that turned into what I expect to be a series of episodes because forty-five minutes just ain't enough time. In this engaging episode of "Wine Talks," I sit with Tim Hanni, a Master of Wine, to delve into the fascinating world of wine. Tim reveals historical insights, such as the original negative meaning of "terroir," and explains how wine education often overlooks the diverse perceptions and preferences of consumers. Tim shares his unconventional path to becoming a Master of Wine, highlighting his personal challenges with dyslexia and alcoholism. The conversation shifts to address the wine industry's failure to adapt to modern consumers, emphasizing the need for a deeper understanding of sensory individualism and adaptive marketing strategies. Tim critiques the industry's elitism and disconnect from wine's rich history, pointing out that even acclaimed wines like those from Bordeaux were traditionally sweet. This episode is a thought-provoking critique of the wine world, stressing the importance of embracing diversity in wine perceptions and learning. The term "terroir" originally had a negative connotation, referring to "soiled wine" which was of poor quality, much like soiled diapers. Tim Hanni, the guest of the podcast, is a Master of Wine who became one of the first two Americans to earn this prestigious title, despite having dyslexia, ADHD, and being a recovering alcoholic. Master Sommelier and Master of Wine programs differ substantially, with the latter focusing more on the business and science aspects of wine rather than purely service. Historically, French champagne was incredibly sweet, sometimes even sweeter than Coca Cola, challenging modern perceptions of what "fine" wine should be. Have at it folks...this really is some crazy stuff.

Matt Dees is the winemaker at JONATA, The Hilt, and The Paring, wineries which are located in California's Santa Barbara County.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.