Podcasts about Terroir

Austria has been making world-class wine for centuries. The world is just now catching up. In this episode, our host Pierre Ferland sits down with Wolfgang Hewarth, Winery Director at Esterházy Wein in Burgenland — one of Central Europe's most historic estates, with winemaking records going back to 1612 and a cellar master hired from Burgundy in 1758. The name alone carries three centuries of imperial history. What Wolfgang is building on top of it is something else entirely. We talk about what it means to arrive as an outsider and take the long view. We dig into the Leithaberg DAC — one of Austria's most distinctive appellations — and why limestone, mica schist, and a cool Pannonian microclimate produce wines built on tension and precision rather than weight. We get into acidity as a philosophy, not a technical detail. We explore what it takes to use oak purely for ageing, never for flavour. And we ask the question that sits underneath everything Wolfgang does: how do you carry 300 years of history without letting it slow you down? Blaufränkisch. Leithaberg. Austrian wine. Burgenland. Organic winemaking. Terroir-driven wine. Natural wine. Pinot Noir. Sparkling wine. A bonus episode with Wolfgang is available exclusively on our website — deeper into the portfolio, the label story, climate challenges, and what it actually takes to protect freshness when the weather stops cooperating.   For more information about our Podcast, visit us on the web: https://readbetweenthewines.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines  

Everyone knows Margaret River.But just north of one of Australia's most famous wine regions sits Geographe — home to passionate growers, boutique producers and some of the country's best-value wines.After discovering a Geographe Chardonnay by chance, Angus found himself heading down a rabbit hole of wines from a region he'd barely explored before. A few weeks later, a chance meeting at the Good Food & Wine Show led to this conversation with Ryan from Aylesbury Estate.Joined by Master Sommelier Carlos Santos, the team explores what makes Geographe one of Australia's most exciting emerging wine regions. Stretching between Perth and Margaret River, Geographe combines coastal influence, elevated vineyard sites and a growing reputation for exceptional Chardonnay, Cabernet Sauvignon and alternative grape varieties.Ryan shares his family's 150-year farming story, explains why Geographe consistently overdelivers on value and discusses the collaborative spirit driving the region's future.Along the way, the team tastes wines from Aylesbury Estate, Willow Bridge Estate and Vineyard 28 while discussing why Australian wine lovers should be paying much closer attention to what's happening north of Margaret River.If you've never explored Geographe wines before, this episode might just convince you to start.Check out all the wineries (and visit them) here: https://www.geographewine.com.au/visit-our-region/ In this episode:

What makes Burgundy wine so special—and why does terroir matter so much? In this episode of The Wine CEO Podcast, I sit down with Matthieu Mangenot of Domaines Albert Bichot to explore the philosophy behind one of Burgundy's most respected family-run wineries. With over 20 years of sustainability practices in the vineyards, Albert Bichot is leading the way in organic winemaking, low-intervention techniques, and environmentally responsible wine production—all while preserving the classical identity that makes Burgundy so iconic. As both an agronomist and enologist, Matthieu brings a rare, full-circle perspective to winemaking—ensuring that exceptional wine begins with exceptional grapes. In this episode, we discuss: what terroir really means in Burgundy wine, why you can't make great wine without great grapes, how sustainability and organic certification impact wine quality, and so much more! Whether you're new to Burgundy or looking to deepen your knowledge, this episode will help you understand what makes these wines so elegant, expressive, and world-renowned. This episode is best enjoyed on my YouTube channel: https://youtu.be/i1OhEGzHTpE Be sure to subscribe to my newsletter at thewineceo.com for a FREE guide to Food and Wine Pairings! https://www.thewineceo.com/ Subscribe to my Youtube channel and follow me on Instagram for more wine content:  ⁨@thewineceo⁩  Today's guest: https://www.albert-bichot.com/en  Instagram: @bichotfamily #BurgundyWine #AlbertBichot #PinotNoir #Chardonnay #FrenchWine #WineEducation #WinePodcast #Terroir #OrganicWine #SustainableWine #WineLover #Sommelier #WineYouTube #PouillyFuisse #WineCEO

Most whiskey fans have never experienced a spirit that truly captures the essence of the land—until now. In this episode of the Bourbon Lens, we head to Minnesota to sit down with Michael Swanson, co-founder of Far North Spirits, to explore how agricultural choices, crop genetics, and soil health directly influence whiskey flavor.Michael shares his fascinating journey from farm kid to pioneering distiller, revealing how a passion for traditional agricultural techniques and groundbreaking scientific research are shaking up the craft distilling industry. Discover how planting specific rye varieties like AC Hazlet can transform a flavor profile in ways big industry can't replicate, and learn how Far North Spirits earned a major innovation award for proving the reality of whiskey terroir.Timestamps:00:00 - Introduction to Far North Spirits and the episode focus02:02 - Michael Swanson's background — from farming to whiskey distillation04:54 - The story of AC Hazlet rye and flavor profile discovery07:18 - Research proving varietal impacts on whiskey flavor08:45 - Interaction with large distillers and grain qualities10:12 - Laboratory findings linking rye variety to flavor compounds12:22 - Soil and environment effects on rye flavor profiles13:33 - Recognition of place-based innovation in whiskey15:01 - Climate effects on aging and angel share dynamics16:27 - Crop rotation, pollinators, and soil health for flavor benefits18:10 - The importance of regional agriculture practices and terroir20:37 - Old techniques and rediscovering traditional farming knowledge22:48 - Collaborative projects with blends and industry partnerships26:36 - Impact of farming scale on grain identity and flavor29:12 - The evolution of American whiskey and sense of place32:21 - Whiskey tasting notes: Hazlet and Rhochner profiles33:55 - Price points and market positioning of estate-grown whiskey36:19 - Future aging plans and bottle releases39:14 - Crafting gin and Demerara-style rum from regional ingredients43:36 - Climate considerations for ultra-aging and long-term storage45:54 - The influence of Minnesota oak and northern terroir50:32 - Whiskey as a celebration of community and tradition54:37 - Final thoughts and how to support Far North SpiritsWhether you are a bourbon enthusiast, a fan of rye whiskey, or curious about the science of soil-to-sip spirits, this episode will completely change the way you think about the landscape captured in your bottle.

Muito além de uma palavra francesa elegante, o terroir é a impressão digital do vinho. No episódio #303, exploramos como o solo, o clima, a altitude e a mão do homem se unem para criar sabores únicos. Descubra como um mesmo tipo de uva pode entregar resultados tão distintos em países diferentes, provando que o vinho é a expressão viva de um lugar.

On this episode, Ragnar speaks with Ana Roš, a self-taught chef from Slovenia who helms the kitchens at Hiša Franko, a world-renowned three-star Michelin restaurant in the Soča Valley. Ana's path to the kitchen was anything but traditional; a former competitive alpine skier and diplomacy student, she pivoted to gastronomy out of love, eventually being named the World's Best Female Chef in 2017. Her journey reached a global audience when she was featured on Netflix's Chef's Table, an appearance that served as a catalyst for her career and transformed her remote restaurant into a world-class destination. Ana's culinary identity is deeply rooted in the nature of her surroundings, where she transforms foraged ingredients and traditional Slovenian products into incredible tasting experiences. Beyond the fine dining of Hiša Franko, Ana is a prolific entrepreneur, recently launching the casual dining concept Jaz and Ana Roš Drinks, a line of innovative, ready-to-serve cocktails. Tune in to hear Ana's inspiring story of building a global gastronomic legacy and discover her philosophy on staying true to one's creative spirit. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Wir sind back mit einer neuen Folge der Wein-WG! Und diesmal bekommt Pauline endlich französische Unterstützung am WG-Tisch. Gemeinsam mit Mathias und Nitya hat sie Régis Lamazère aus der Brasserie Lamazère in Charlottenburg zu Gast. Régis ist quasi in der Pariser Haute Cuisine aufgewachsen, hat aber der französischen Hauptstadt  zum Glück den Rücken gekehrt und versorgt seit über einem Jahrzehnt Berlin mit ehrlichem Bistro-Flair. Das große Thema der Folge schmeckt komplett nach Sommerurlaub: Inselweine. Die Runde blickt hinter die Postkarten-Idylle und bespricht, was Weinbau auf abgelegenen Inseln eigentlich bedeutet. Stürme, salzige Meeresluft und extreme Hitze prägen häufig das Terroir und bringen Weine mit einer ganz eigenen, wilden Mineralität hervor. Es geht um den logistischen Wahnsinn, den es bedeutet, auf einer Insel überhaupt Wein zu machen und warum die Einheimischen die spannendsten Schätze oft direkt vor Ort komplett alleine wegsaufen. Eine Diskussion eskaliert komplett, als es ums Glas geht: Endlich wird knallhart analysiert, warum ausgerechnet Frankreich, das Mutterland des Genusses, oft die beschissensten Mini-Gläser auffährt, während Deutschland beim High-End-Glasdesign die absolute Weltspitze markiert. Spoiler: Eure alten Champagnerflöten und Schaumweinschalen könnt ihr nach dieser Folge direkt im Altglascontainer entsorgen, denn alles, was perlt, braucht gefälligst Platz zum Atmen. Zieht's euch rein! Bestellt die „Anleitung zum Weinsaufen 2“ auf Amazon vor https://amzn.to/4umAqXX Folgt der Brasserie Lamazère auf Instagram: https://www.instagram.com/brasserielamazere/ Folgt DIE WEIN-WG auf Instagram: https://www.instagram.com/terroirundadiletten/ Folgt Pauline auf Instagram: https://www.instagram.com/paulineperou/ Folgt Mathias auf Instagram: https://www.instagram.com/wein_hias/ Folgt Nitya auf Instagram: https://www.instagram.com/nitya__k/ In Zusammenarbeit mit Schlumberger Segnitz: https://www.schlumberger.de/ Und Louis Roederer: https://www.louis-roederer.com/de/prehome Produzent: pleasure*
Instagram: https://www.instagram.com/pleasure_berlin 
TikTok: https://www.tiktok.com/@pleasure_berlin 
Website: https://www.pleasure-berlin.com/ 
Magazin: https://www.thisispleasure.com/ 
LinkedIn: https://www.linkedin.com/company/pleasureberlin

Discover the rich history, unique terroir, and innovative practices shaping Israeli wine. Joshua Greenstein shares insights on how Israeli wines are breaking stereotypes, embracing ancient heritage, and advancing sustainability. Keywords Israeli wine, wine innovation, terroir, sustainability, biblical grapes, kosher wine, wine tourism, wine history, wine tasting, wine industry Key topics Israeli wine history and misconceptions Terroir and soil diversity in Israel Innovative grape varieties and biblical heritage Sustainable and kosher winemaking practices Challenges and opportunities in the Israeli wine industry Key  frameworks Terroir and soil diversity Ancient and biblical heritage in winemaking Sustainable and kosher practices Sound bites "Chill your red wines for a few minutes." "Israel's soil tells a story in every glass." "Argamon is a cool, funky grape from Israel." Resources Israeli Wine Producers Association (IWPA) - https://www.iwpa.org

Nés dans les années 70, les restaurants d'autoroute misaient sur la rapidité et l'accessibilité. Aujourd'hui, les aires de services diversifient leur offre avec des enseignes connues, des restaurateurs locaux et des concepts temporaires pour répondre aux nouvelles attentes des automobilistes.

Avec Alain Marty et ses invités, on se penche sur deux domaines, une même exigence du vivant et du terroir

What if the most elegant wine in Bordeaux doesn't announce itself at all — it simply holds the entire room? Welcome to Château Haut-Bailly. A Pessac-Léognan estate with vines over 120 years old, three perfect 100-point scores from three different critics, and a philosophy that has never chased power — only finesse. And meet Véronique Sanders, the woman who has led this iconic château for over two decades with the quiet confidence the wine itself is known for. In this episode, Pierre sits down with Véronique to explore one of Bordeaux's most storied and beloved estates. We talk terroir, elegance, and why Pessac-Léognan is the true soul of Bordeaux. We unpack the legendary 2016 vintage, the language of silky tannins, and what it really means to make a wine with nothing too much and nothing missing. We discuss a region in full renaissance — and why the world is finally paying attention. Bordeaux. Pessac-Léognan. Château Haut-Bailly. Bordeaux wine. Finesse. Terroir. Fine wine. Classified Bordeaux. Want more? A bonus episode with Véronique — covering climate change, biodiversity, and a robot named Bacchus.  For more information about our Podcast, visit us on the web: https://readbetweenthewines.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines

durée : 00:15:56 - À Orthez, Clément a créé Darrio & Co, un service de plats à emporter qui mêle recettes du Sud-Ouest et cuisine du monde. Formé dans plusieurs maisons réputées du Béarn, le chef mise sur les produits frais, le fait maison et la générosité. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

What would happen to Earth if Jupiter stopped rotating? Neil deGrasse Tyson and Chuck Nice answer a grab bag of fan questions about the challenges with space telescopes, the nature of AI, and whether aliens are funny.  NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:  https://startalkmedia.com/show/cosmic-queries-from-wine-to-wormholes/ Thanks to our Patrons Vail Stein, Aylin Anik, Neil Graham, EZChamp OSU, M Warth, Tanner Chiplis, SeeLive, Atlas, Ajamu, Frank Rizzo, Antoinette Watson, Beautiful Nightmare, David Vi…Vail Stein, Aylin Anik, Neil Graham, EZChamp OSU, M Warth, Tanner Chiplis, SeeLive, Atlas, Ajamu, Frank Rizzo, Antoinette Watson, Beautiful Nightmare, David Villegas, Juan Molina, Sean M. Garzee, Thiru, Madeleine Hewitt, Shanleigh McStay, Tony, Patrick, Honour, Arthur Rits, Charles Harston, Maciej Palicki, Lisa Battersby, David Trotter, Reggie B, Loren Loose, Kbobabob, Michelle Barr, Garreth Walker, Frklox, Jesse, Dankslippers, Heather Adams, Max Savage, Sara Vienna, Lorrin Suzawa, William Cooney, Hector, Daniel Durling, Mark McDonald, Brian Hartman, Sir Harold, Frank Sarcia, Barbara Mathews, Salem Geddings, Harry Powell, Green Go OG22, Henry Vestgård Pettersson, Osemoka, ADK_Astro, Stephen Chapman, Koji Shimada, Kerry NC, Adam Wiley, Justin Ash, Gregory K, Martin, Tyler Reinthaler, Nameria ✨, Mantas Gervinas, Lilsprite, Devou Patel, Decath1111, Danny Rectenwald, Grey Elerson, Fawaz Al-Daihani, Robert Santee, Isabel McCaffrey, Harvey Mushman, Felix, Waffle Head, Vikk, Kiara, Brian Yambao, Alex Cook, Ayeshrin, Jalun Armenta, M Frank, Steven Groves, Matthew Isen, Abdulrahman, Jessica Hewitt, Fabricio, Emcy Tech, Terence Garrod, George Straubing, Dan Leidal, Matthew Christophers, Nocte, Anthony Fenner, Tina Gallagher, Abe Massry, Paul Kulessa, Léo B, Fenyx, Kevin, Adam Jones, and Brett Ray for supporting us this week. Subscribe to SiriusXM Podcasts+ to listen to new episodes of StarTalk Radio ad-free and a whole week early.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Avec Alain Marty et ses invités, on aborde l'expression du terroir à travers des parcours engagés

Pick of the Week: Gabriel Meffre Côtes du Rhône Villages Saint-Mapalis, France Bonus: Casal Garcia Vinho Verde, Portugal

Was passiert, wenn Mosel-Schiefer auf Rheinhessen-Kalk trifft — und dazu noch zwei der spannendsten Winzerpersönlichkeiten Deutschlands an einem Tisch sitzen? Genau das hört ihr in dieser Folge von BORN TO BE WINE. Eva Clüsserath Wittmann und Philipp Wittmann gemeinsam vor den Mikrofonen. Zwei Ausnahmewinzer, zwei prägende Herkunftsregionen und zwei komplett unterschiedliche Terroirs treffen aufeinander: die steilen Schieferlagen der Mosel und die kalkgeprägten Hügel Rheinhessens. Denn Eva führt das traditionsreiche Weingut Ansgar Clüsserath in Trittenheim an der Mosel, während Philipp das renommierte Weingut Wittmann in Rheinhessen verantwortet. Gemeinsam sprechen sie über Herkunft, Stilistik, Riesling und darüber, wie unterschiedlich Terroir schmecken kann. Doch diese Folge ist mehr als ein Gespräch über Wein. Es geht um Haltung, Familie, Diskussionen am Küchentisch und die tägliche Inspiration zwischen zwei starken Persönlichkeiten, einem Ehepaar, das sich gegenseitig herausfordert und antreibt in ihrem kompromisslosen Streben nach Qualität. Natürlich wird auch heiß diskutiert. Über Schiefer. Über Kalk. Über Riesling. Über Kabinett... Und manchmal auch darüber, wer zuhause eigentlich recht hat. Zwischen großen Lagen, kleinen Spitzen und jeder Menge Gelächter entsteht genau das, was diese Folge so besonders macht: Zwei Perspektiven. Zwei Handschriften. Eine gemeinsame Leidenschaft. Und irgendwo zwischen Mosel und Rheinhessen merkt man schnell: Große Weine brauchen Charakter. Große Gespräche übrigens auch.

What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer? That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company. "Most breweries probably see cider as a way to let them continue making beer." That line says a lot. And it opens the door to a bigger conversation. Breweries adding cider isn't just about diversification. It's not just about gluten-free taps. And it's definitely not just about adding another SKU. Something is shifting. In this episode, we dig into: • Why breweries are turning to cider right now • What changing consumer habits have to do with it • How cider fits into a beer-first business model • What this trend means for independent cider makers At Element, cider isn't an afterthought. It's part of a strategy to stay relevant in a changing market and a window into where craft beverages may be heading next. Time Stamps 00:00 Why Breweries Are Making Cider 02:01 Season Travels Recap and Road Notes 04:44 Tours, Travel Updates, and France Signup 06:44 Meet Element Brewing Company 07:07 From Brewing to Distilling: The Origin Story 10:43 Barrels, Aging, and Apple Brandy 15:37 Sourcing Cider and Apples for Production 19:23 Why Breweries Are Adding Cider Now 23:53 Branding and the Element Two Concept 25:44 South Deerfield Expansion Plans 29:13 Cider Making Mindset 29:40 Tasting a Dry Botanical Cider 30:36 Yeast Choices and Sweetness Strategy 32:15 Balance First: Building Flavor 33:38 ABV, Structure, and Serving Glassware 34:59 Learning Curve and Cider Books 35:50 Apple Varieties, Terroir, and Flavor 38:33 Experimentation and Small Batch Cider 41:12 Personal Palates and Fridge Favorites 42:40 The Bigger Shift: Breweries Moving to Cider 46:00 Advice: Make Your Cider Stand Out 48:53 Apple Brandy Toast 49:40 Why Independent Cider Media Matters 51:54 Tom Oliver and 500 Episodes 53:00 #CiderGoingUp Campaign 53:45 Final Sign-Off Find the full show notes for Episode 504 at CiderChat.com Direct link: https://ciderchat.com/podcast/504-breweries-making-cider-element/ Mentions in this episode: Totally Cider Tour to France Listen wherever you get your podcasts Prefer to watch? Find Cider Chat on YouTube

Send us Fan MailWine critic. Palate shaper. Burgundy insider.Before he helped define a generation of wines at The Wine Advocate, Pierre-Antoine Rovani was helping shape how we taste Burgundy itself. Now, as the man behind Maison Remoissenet Père et Fils, he joins DOTJ to talk great vintages, rebuilding a legendary house, and what truly makes a wine unforgettable.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Episode 171 of the Taproom Podcast: host Mike sits down with Shanleigh Thomson (aka @shan.ferments) for an in-depth conversation about her brewing journey — from agriculture and protein chemistry to Diageo, UC Davis Master Brewers, roles at BSG, Yakima Chief and Roy Farms, and her work teaching brewing programs at Washington State University and UC Davis. The episode covers hop terroir and Terroir Tuesdays, sourcing and supply-chain challenges, fresh‑hop practices, international brewing curiosities (including New Zealand harvests), and the role of education in the craft industry. Shanleigh also shares stories from regional beer scenes, festival life (CBC, World Beer Cup), and how the brewing community supports innovation and resilience. Listeners will hear Shanleigh's beer preferences (West Coast IPAs, dry‑hopped pilsners, ESB), chats about style evolution and naming, practical tips on reading ingredient sourcing, her current curiosities (hangover aids like ZBiotics, low‑ABV yeast developments), and lighthearted segments on travel, guilty pleasures, and situational beers. Key takeaways: the value of transparency in sourcing and malt/hop origins, why community and education matter in craft beer, and a rallying call to support local breweries — plus what to expect from upcoming Taproom episodes and festival appearances.

What does it take to build a truly iconic brand in South Africa's luxury alcohol industry? In this episode, we sit down with Reagan Clay — a brand strategist who has gone from the halls of St Joseph's College and Rondebosch Boys to managing a prestigious French luxury brand across the entire South African market.Reagan breaks down everything from his early days at British American Tobacco, to why "hyperpersonalisation" is the secret weapon of luxury brands, and why knowing your "Ideal Customer Profile" is the difference between building a brand and shouting into the void.We dive into:

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide. Not the conference version. Honest conversations about how the industry actually works, from the bar, not the boardroom. This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.In this episode, Heather Greene shares her journey from Scotland's Scotch Malt Whisky Society and William Grant & Sons to founding Milam & Greene in Texas, drawn by the chance to explore how the Texas climate shapes bourbon and rye.She discusses what's changed in whiskey: broader, newer audiences and the need to keep “Whiskey 101” welcoming despite online gatekeeping and rigid rules. We talk about blending as a once-taboo trend, climate-driven aging experiments, and a new Provisions bourbon designed for easy, social drinking.Heather Greene recently stepped back from her role as CEO and now sits on the board while consulting for brands as a strategist and Master Blender. The conversation covers the shrinking playbook for craft spirits, the pivot from local-first to national-first out of necessity, how press access becomes survival, and why new consumer waves keep asking the same questions the industry is tired of answering. It's a field-level account of what the drinks ecosystem actually looks like when the wolves come back.Timestamps:00:00 Welcome and Introductions00:26 Heather's Whiskey Journey01:18 Why Texas Whiskey03:12 Whiskey Industry Shifts06:29 Keeping Whiskey Welcoming10:37 Local vs National Strategy19:29 Pandemic Pivot Playbook24:00 No Playbook for Survival26:16 Leading Through Uncertainty27:19 Humility and Curiosity Win27:50 Stepping Down as CEO29:28 Whiskey Planning Horizons31:08 Betting on Blends32:50 Climate-Driven Whiskey34:47 Market Boots On36:58 Social Terroir Explained41:33 Tradition Versus Creativity46:22 House of Whiskeys Strategy47:48 Provisions This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS. If what we discuss in this episode makes you think about your own commercial situation, I can look at it with you directly with our Commercial X-Ray. Find out more at maffeodrinks.comA Deep-Dive Analysis of This Episode is Available. Celebrate with us our 3rd anniversary with a special 30% off forever at maffeodrinks.com/anniversary  

durée : 00:21:45 Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

La fête du pain et du terroir c'est dimanche à Luxeuil

Dans cet épisode, je reçois Camille Denoy.Camille est issue d'une famille de 3 filles ou le rapport à la cuisine et à la musique occupe une place centrale.Petite fille très curieuse, Camille se passionne d'ailleurs très tôt pour la harpe (qu'elle découvre de manière si improbable dans une ferme du Sud-Ouest...) et entre au Conservatoire de Paris à seulement 11 ans, avec le soutien de ses parents.Après ses études, Camille est recrutée chez LVMH et s'implique dans le projet de la fondation Vuitton qui verra le jour quelques années plus tard.Elle aura l'audace de demander un rendez-vous à Bernard Arnault, afin de lui présenter un projet entrepreneurial. Un moment fort pour Camille qui lancera par la suite sa première entreprise, Terroir mon Amour, une plateforme faisant le lien entre les producteurs français et les consommateurs afin de favoriser un cycle vertueux de circuits courts.Camille fera grandir sa société jusqu'à 20 collaborateurs et expérimentera les difficultés de l'entrepreneuriat. Après avoir eu 2 enfants à 18 mois d'écart, subit un Covid et un confinement compliqué Camille décide de vendre son entreprise après 4 ans d'activité. Terroir Mon Amour sera rachetée par un groupe et Camille assurera la transition durant 1 an avant de voguer vers de nouvelles aventures.Si Camille s'apprête, au moment ou je lui tend le micro, à accueillir son 4ème bébé, elle se souvient de sa première expérience douloureuse  alors qu'elle tombe enceinte pour la première fois et se heurte à la brutalité du corps médical dans la prise en charge de l'arrêt de cette première grossesse qu'elle avait pourtant déja investie. Elle cherche alors à creuser l'accompagnement proposé aux femmes enceintes, se renseigne sur les différentes pratiques au delà de nos frontières et découvre une richesse de pratiques différentes et complémentaires à la médecine traditionnelle permettant de respecter la liberté de la femme, du couple et des enfants.Progressivement, Camille tisse un lien entre ses deux univers : nourrir et donner la vie.Elle devient alors doula, un métier ancestral, et accompagne aujourd'hui les femmes, les familles, dans des moments parmi les plus intenses et les plus vulnérables de leur existence du désir d'enfant à la ménopause. Camille exerce également une activité de conseil auprès des entreprises qui souhaitent investir une approche plus vertueuse.Enfin, Camille a vécu un drame familial, ses filles ayant été victimes de violences sexuelles dans le cadre du périscolaire. Elle contribue activement à lever ce déni sociétal ou ouvre la voie avec toutes les difficultés émotionnelles, organisationnelles et traumatiques que celà comporte.Camille reflète totalement l'ADN des invitées sur ce podcast: des femmes qui ont su suivre leur voie et faire entendre leur voix.Camille Denoy, bienvenue dans Legend Ladies. 

The whiskey world is changing—and not quietly.In this episode, we dive headfirst into two forces shaping the future of the industry. First, the growing push to legalize home distilling in the U.S., and what that could mean for innovation, craftsmanship, and the next generation of distillers. Is this a return to whiskey's roots…or a disruption the big players aren't ready for?Then, we turn to the corporate side of the fight. Rumors are swirling around Sazerac Company potentially setting its sights on Brown-Forman—a move that could reshape the power structure of the whiskey world overnight. What would this mean for legacy brands, market competition, and the soul of the industry?From grassroots distillers to billion-dollar boardrooms, this episode breaks down the tension between tradition, control, and the freedom to create.The future of whiskey isn't set in stone—and the fight is already underway.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The "fight for the future of whiskey" is not a single battle, but a complex intersection of market corrections, regulatory disputes, and shifting consumer values. As of 2026, the industry is transitioning from a decade of "hyper-expansion" to an era defined by maturity and transparency.1.The "Glut" vs. Disciplined ProductionA major internal conflict exists between maintaining high prices and managing a massive surplus of aging stock.Inventory Crisis: In Kentucky alone, aging barrels have reached approximately 16.1 million, a potential oversupply of 300% compared to current demand.Strategic Pauses: To prevent a total market collapse, major producers like Jim Beam and Diageo (owners of Balcones and George Dickel) have suspended or slowed production through 2026 to let inventories normalize.De-premiumization: Experts note a reversal of the two-decade "trading up" trend. Consumers are becoming skeptical of $1,000+ "vanity bottles" and are returning to the $30–$70 price range for better value.2. The Direct-to-Consumer (DTC) ShowdownA significant legal and regulatory fight is occurring over how whiskey reaches the consumer.Three-Tier System: Many state legislatures are fighting to protect the traditional three-tier system (producer → wholesaler → retailer) to secure tax revenue and maintain oversight.Shipping Rights: Craft distillers are lobbying for the right to ship directly to doorsteps, arguing it is essential for survival in a market where large distributors often favor legacy brands.3. Global Trade and Retaliatory TariffsWhiskey has become a primary weapon in international trade disputes, leading to what some call a "Tariff War".Retaliatory Barriers: Major markets like Canada and the EU have imposed significant tariffs on American whiskey. In 2025, some Canadian retailers even pulled American bottles from shelves entirely, replacing them with "Buy Canadian" signs.The Pivot to India: With Western markets slowing, the industry is fighting for access to India, the world's largest whiskey market by volume. Producers are lobbying for lower tariffs (currently at 100% for U.S. bourbon) to tap into India's massive rising middle class.4. Sustainability and AuthenticityA cultural "fight" is emerging as brands compete for younger, "mindful" drinkers.Terroir & Ingredients: Distillers like Westland are focusing on Pacific Northwest peat and heirloom grains to prove provenance.Eco-Mandates: Sustainability is becoming a market requirement rather than a choice. Brands like Bruichladdich and Glenmorangie are leading shifts toward renewable energy and water conservation to attract eco-conscious Gen Z and Millennial buyers.Transparency: The "new luxury" is information. Brands that publish mash bills, fermentation choices, and barrel details are winning loyalty over those relying on marketing "hype".

In this episode of Eat Sleep Wine Repeat, Janina heads to the Atlantic coast of Galicia in Spain to explore one of the most exciting wine regions for white wines: Rías Baixas. Joined by winemaker Aran Álvarez from Martín Códax, this episode is a deep dive into Albariño from Rías Baixas - one of the most expressive white wine grapes in the world. From terroir and climate to winemaking techniques, lees ageing, sparkling styles, orange wine and even noble rot, this episode explores just how many different expressions one grape can create. If you want to learn about wine, understand how wine styles are shaped, and get inspired for your next wine travel destination, this episode is for you.   04:11 – Val do Salnés explained — the heart of Albariño and a key Atlantic wine region. 05:47 – Climate change — shifting rainfall patterns and their impact on vineyards. 06:46 – Pergola (emparrado) training — the traditional system adapted to humidity. 11:18 – Atlantic influence — how proximity to the ocean shapes salinity and freshness. 13:03 – A benchmark Albariño — fresh, saline and beautifully balanced; try Martín Códax Albariño (Rías Baixas) 15:12 – Granitic soils — drainage, organic matter and their role in wine structure. 17:11 – Winemaking styles — from fresh Albariño to lees-aged expressions such as Martín Códax Lías 21:05 – Lees aging explained — how it transforms texture, flavour and complexity. 22:38 – Batonnage technique — how winemakers integrate lees without oxidation. 26:28 – Innovation at Martín Códax — why experimentation drives new wine styles. 28:58 – Why make sparkling Albariño (Martín Códax Espumoso)? Exploring the grape's natural potential. 30:03 – Harvest timing — multiple harvest stages depending on wine style. 32:21 – Lessons from sparkling winemaking — acidity, timing and precision. 37:28 – Lees interaction — why Albariño absorbs texture and complexity so well. 38:45 – Dry Albariño affected by Noble Rot (Martín Códax Gallaecia) — how a rare late-harvest wine style was developed. 44:26 – Orange wine (Martín Códax OW)  — skin contact, structure and a completely different expression. 47:58 – Aging potential — how Albariño evolves beyond its youthful freshness. 49:43 – Climate adaptation — vineyard experiments, data and future-proofing the grape. 52:31 – Martín Códax philosophy — community, culture and generational winemaking.  

No nordeste da Itália, há uma das mais prestigiadas regiões vinícolas mundiais: Triveneto (Tre Venezie). Com uma rica história, cativa também pela sua deslumbrante paisagem, com aldeias pitorescas, colinas e vinhedos verdejantes. Graças ao clima singular e à variedade de uvas autóctones, o território é conhecido por produzir alguns dos vinhos mais distintos e requintados!OUÇA E APRENDA:Vêneto, Friuli e Trentino: As particularidades de cada região.Do Volume ao Valor: O fenômeno do Prosecco e a sofisticação do Amarone.Terroir e Clima: Como as influências alpinas e marítimas moldam vinhos requintados.Variedades Autóctones: A diversidade que define a identidade italiana.Fresco Prosecco ao complexo e robusto Amarone.VINHO DEGUSTADO:Piccoli Valpolicella Superiore DOCAproveite para SEGUIR e deixar o seu COMENTÁRIO.-------------------Cadastre-se e receba avisos de AULAS e NOVIDADES exclusivas:https://www.sensorybusiness.com/cadastro-------------------Saiba mais sobre o prof. Marcelo Vargas:Instagram ☛ https://www.instagram.com/marcelo_vargasThreads ☛ https://www.threads.net/@marcelo_vargasAulas gratuitas ☛ https://www.sensorybusiness.com/marcelo-vargasConheça o VIBRA - Comunidade Vinhos do BrasilInstagram ☛ https://www.sensorybusiness.com/vibra-comunidade#MarceloVargas #Vinho #NegociosdoVinho #VinhoItaliano #VinhoDaItalia #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier #CursoDeSommelier

I am a sparkling wine lover. I think sparkling wine should be part of everyones repetoir; not for celebrations...for dinner, for lunch, for anytime. Certainly, one issue with sparkling wine is the price. One of the most popular Champagnes in the world, Veuve Clicquot, is $60.00/bottle! But then you see La Marca sparkling at $14.00/bottle.  What is a consumer to do? One conversation with Anna Lopez of Gramora clears it all up. When you meet someone as devoted to their craft as Anna Lopez, you realize immediately that wine is more than a drink—it's a philosophy of patience, persistence, and place. This episode unfurls the fascinating story of how a tradition-bound winemaker from Gramona decided to trade the old guard for innovation, helping lead a sparkling wine revolution in Spain's Penedes region. Listeners are drawn into the drama behind the formation of Corpinnat, the new collective of family-run estates that broke away from the Cava appellation in order to protect integrity, promote organic farming, and give a voice to the land itself. Through an intimate and sometimes rebellious conversation, you'll come to understand why the geography under your feet matters as much as the grapes in your hand, and what it takes to craft sparkling wine with complexity, elegance, and a sense of purpose that transcends commercial trends and marketing budgets. Anna Lopez peels back generations of winery history, revealing how time—through wars, scarcity, and serendipitous cellaring—has shaped not only the wines but the entire winemaking philosophy at Gramona. You'll hear about the deep commitment to biodynamic farming, the return of bees and sheep as vineyard partners, and the meticulous stewardship needed to protect the land for generations to come. Through vivid stories and a genuine passion for tradition and terroir, the episode makes clear that every bottle is a vessel of history, culture, and community—a true taste of its origins, meant for celebration and remembrance. You will learn: The origins and meaning of Corpinnat, and why a group of traditional wineries broke from Cava to create stricter standards focused on organic farming, indigenous grapes, and regional identity. How patient aging, historical circumstance, and unique Mediterranean soils contribute to the complexity and elegance of world-class sparkling wines. The philosophy and real-world impact of biodynamic viticulture, including why animal life, cover crops, and communal stewardship are essential to preserving both land and wine for future generations.   https://youtu.be/e8MQNJJReRg

Billy Galanko is joined by Nicolas and Virginie Joly for a wide-ranging conversation on biodynamics, Chenin Blanc, and the future of authentic wine. From vineyard philosophy to winemaking choices, they share how great wines can convey energy, place, and a true sense of life.Key topics:Biodynamics and terroirChenin Blanc and SavennièresVineyard philosophy and winemakingTimestamps:00:00 Podcast Relaunch Intro01:06 New Format and Guests04:39 Meet the Jolys09:10 Biodynamics vs. Technology18:46 Biodynamic Farming Principles36:43 Wine as Living Medicine39:24 Cellar Placement and Energy44:09 Old Vines47:17 Testing Life in the Bottle57:57 Biodynamics: Real vs. MarketingThe 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@sommeliermedia.com.Cheers!

In this episode of Cider Chat, we visit Heeman Cellars in Ontario, where a multi-generational strawberry farm expanded into cider and mead production focused on heritage apples, terroir, and experimentation. We taste blends, single varietals, and rare apples including Wayne, Swayzie – Pomme Grise, Yarlington Mill, and crab apples while discussing Ontario cider history, barrel aging, Pet Nat cider, and what it means to make cider that comes from somewhere. 00:00 Somewhere Cider Idea 02:17 Episode Setup Tom Heeman 03:44 Cider Travel Updates 06:16 Road To Episode 500 10:19 Heeman Farm Origins 11:18 Orchard Plans Partnerships 12:04 London Ontario Location 14:13 Apples Bees Cider Bug 15:28 Cider Mead Beginnings 17:18 Launching During Covid 19:58 Style Shift Toward Dry 23:26 Ontario Terroir Apples 25:48 Family Buy In 27:51 Tasting Flight Begins 30:10 Magic Apple Story 34:52 New Traditions Pet Nat 36:14 Somerset Blend Deep Dive 37:55 Ontario Blend Origins 38:23 Aging Takes Time 39:04 Yarlington Mill Pour 40:28 Terroir and Acid Balance 41:51 Somewhere Cider Philosophy 42:12 Happy Space Mission 45:16 Wayne Apple Discovery 47:13 Old World Notes Explained 51:32 Swayze Pomme Grise 55:15 Ontario Apple Golden Age 58:59 Sweet Crab Apple Shock 01:04:21 Clamping and Carbonic Trials 01:08:27 Wrap Up and Credits Find the full show notes for Episode 498 at CiderChat.com Direct Link at:https://ciderchat.com/podcast/498-heeman-cellars/  Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

There has been an uptick in wine media. The series "Drops of God" has raised an eyebrow. It has become quite common when I am speaking about wine that someone asks if I have seen the show.  I have been horrified by some of the work I have seen on-line and even on an airline. Just when the industry is reevaluating where it needs to go, ghastly footage shows up in the medai...have we no understanding of what the people want to see?  Film is story telling...and Chris McGilvray is keenly aware of this. Though he was focused on corporate productions in the Silicon Valley, the opportunity to document a story of the winery Eden captured his imagination. Chris McGilvray's path to wine was anything but typical—he started at USC's prestigious film school, dropped out to wander Central America, and finally became an independent filmmaker in Santa Cruz, a place where both winemaking and movie making are decidedly unconventional, and the distance from Silicon Valley is measured in more than miles. Chris bridges the worlds of slow cinema and meticulous viticulture, unraveling the layers behind his films Eden and Terroir. Not only does he reveal how the Santa Cruz Mountains' small wine community operates on passion rather than profit, but you'll also gain rare insight into how documentary filmmaking mimics the slow, steady rhythms of vineyard life—a process measured in seasons and decades, not in quick cuts or viral videos. As you listen, you'll come away with intimate knowledge of how Chris tracked the entire 2015 vintage with four wineries, walked vineyards to understand the terroir, and wrangled seven years of evolving storylines into a film that is as honest and surprising as the wines it documents. He explores why storytelling is critical for both wine and film in a world crowded with content, sharing why he believes experiences, not data or trends, are the key to reconnecting us with craft. From debates about wine's value—human, not monetary—to the practical realities of distribution, direct-to-consumer sales, and innovation, McGilvray shares trade secrets, the existential challenges both industries face, and his hopes for what lies ahead. Chris peels back these layers—one slow shot, one vintage, one interview at a time—connecting artistry, agriculture, and authentic narrative with every turn of the cork and every frame of film. Three points you will learn from this episode: How the art of documentary filmmaking parallels the patient, generational craft of winemaking, and why both thrive on constraint and authenticity. Why storytelling and firsthand experiences matter more than data and metrics in building passion for wine—and what both industries can learn from this approach. What the future might hold for small, independent producers in both wine and film as they navigate distribution challenges, technological shifts, and the quest for genuine connection. https://youtu.be/3YekeeeDi5s   #wine #filmmaking #independentfilm #documentary #SantaCruzMountains #MountEden #RidgeVineyards #terroir #vineyard #storytelling #cinema #slowcinema #artisanalwine #directtoconsumer #wineclub #experientialmarketing #agriculturalworkers #festivalcircuit #podcast #creativeprocess

It is impossible to speak of the wines from Spain...at least the famous ones, without speaking about 1.) the Ribero del Duero and 2.) Vega Sicilia. When Wine Talks was asked to join a lunch at the Berverly Hilton Hotel and sit with Pable Alvarez, we responded with "Yes, please." Pablo Alvarez is the kind of guest who logs 135 days a year circling the globe, sharing bottles and stories that most of us only dream of tasting. You will come away with far more than just a sense of Spanish terroir—you'll get a rare look into the evolution of Vega Sicilia, Spain's most iconic and enigmatic winery, through the eyes of the family now behind its legacy. Alvarez demystifies what sets Spanish wines apart, charting their rise from unsung regions of Europe to an era where Spanish labels are now coveted on international shelves—and in the cellars of those in the know. You'll follow the Douro as it cuts through a tapestry of chalky soils and storied vineyards, and with it, unravel why only a fraction of Vega Sicilia's land becomes wine worthy of the name. Terroir isn't just a patch of dirt here—it's the collected wisdom of generations, old clones with hidden stories, the philosophical tug-of-war between family and land. Alongside wines, you may not expect tales of family business, the messy and miraculous transition of a real estate dynasty into winemaking royalty, or the moment Hungary's legendary Tokaji called to the Alvarez clan across borders and regimes. Listen as Pablo reveals, with humility and humor, the magic in bottles once reserved for family tables, and why knowing the winemaker—really knowing who stands behind the label—matters more than ever in a landscape cluttered with ratings and €1 bottles. Whether you're here for the esoteric, the historical, or simply a guide for your next drink, this episode is your passport: you'll finish knowing how Spanish wines found their soul, how Tokaji's acidity changes everything you thought about sweet wines, and why, in the end, the best wine is sometimes just the one you like. Three Things You Will Learn The True Meaning of Terroir: Hear what makes the land and philosophy behind Spain's greatest wines so distinctive, including how Vegas Sicilia's unique soils and old clones influence every bottle. The Evolution of Spanish Wine: Discover how Spanish wine rose from humble beginnings, why its presence on shelves worldwide is changing, and what it takes to stand out in the modern marketplace. From Family Business to Global Legacy: Find out how a family of real estate visionaries fell in love with wine, took a chance on a legendary estate, expanded into Hungary's Tokaji, and shaped an enduring family legacy in wine. Enjoy. https://youtu.be/EXWxD7G8GFU      

Welcome to another episode of Beats, Vines & Life! In this episode, host MJ sits down with David Garrett, co-founder of dVin, a trailblazer at the crossroads of music, lifestyle, technology, and fine wine. With over 25 years of experience spanning tech, finance, and the luxury wine industry, David is leading a movement to revolutionize wine ownership through blockchain and tokenization, making a traditionally exclusive world more transparent, accessible, and community-driven.Together, MJ and David uncork stories from his fascinating journey—starting as a tech entrepreneur in the 1990s, venturing into Argentina's vineyards after the dot-com boom, and ultimately pioneering innovative projects like Club dVin and dVin Labs. Along the way, they share personal anecdotes about growing up in Michigan, discovering the international worlds of wine and technology, and creating real-life experiences that connect people to wine culture.Get ready to explore how music, real-world assets, and the future of fine wine collide, and learn why the next generation of wine lovers cares about more than just what's in the glass. Pour yourself something special and join the conversation!For more information about Club dVin click the link!For more information about dVin Labs click the link!Follow Club dVin on IG!Are you a collector who takes wine seriously? The Genesis tier of Club dVin is closing permanently on April 11, 2026. Click here to become a lifetime member. Again, the founding circle closes on April 11. Don't miss this once-in-a-lifetime opportunity. Tell them MJ sent you!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Go to the-vines.com and use code BLACKWINEGUY to unlock member pricing and join their community for just $395, plus get a case of wines they make with their partners. (U.S. addresses only.)Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeFollow Totally Biased Wine Reviews on IGSign up for Totally Biased Wine Reviews Hosted on Acast. See acast.com/privacy for more information.

In this episode of the wine podcast, Janina dives into one of Italy's most prestigious and age-worthy wines: Brunello di Montalcino. Joined by Italian wine expert Ian D'Agata, this episode blends wine education with a deep exploration of wine regions, helping you learn about wine through the lens of Sangiovese. From wine grapes and clonal diversity to terroir, aging potential and tasting profiles, you'll discover what makes Brunello unique and how this iconic Tuscan wine compares to others made from the same grape. Plus, if you love wine travel, you'll hear about an immersive opportunity to study wine directly in Montalcino, tasting up to 100 wines with producers in the region. To find out more about joining The Ian D'Agata Wine Academy in Montalcino on 16th, 17th & 18th April 2026 click here. Or email Giulia Corino For those attending the Ian D'Agata Wine Academy, there will be a special guest speaker session led by Maddy Jimerson MS, Master Sommelier and Director of Casa Mia in Denver. With a strong connection to Alto Piemonte, where she regularly spends time, Maddy will be guiding an in-depth session focused on the wines of this fascinating region of Italy.   SHOWNOTES: 02:52 – Ian explains why wine education is so important, sharing how great teachers shaped his career and why helping people understand wine makes a real difference. 05:56 – Why most people stick to familiar wines - and how learning about lesser-known Italian grape varieties can completely change how you choose a bottle. 10:00 – Looking beyond Brunello and Barolo, Ian highlights powerful Italian red wine grapes like Aglianico that deserve more attention. 11:02 – Introduction to Ian's Wine Academy in Montalcino, where small groups taste up to 100 wines while learning directly in the region. 14:12 – Setting the scene in Tuscany: the rolling hills, vineyards and landscapes that make Montalcino one of the most beautiful wine regions in the world. 15:56 – Key differences between Montalcino and Chianti wine regions, and how climate and landscape shape completely different expressions of Sangiovese. 17:04 – Can you identify Sangiovese wines in a blind tasting? A breakdown of how blends, climate and structure influence the final wine style. 20:57 – The origin of the name “Brunello” and how a specific type of Sangiovese gave rise to this iconic wine. 24:42 – Exploring the complexity of Sangiovese: over 100 clones and how producers select and combine them to improve quality. 26:57 – What it means for a vine to be “virus-affected” and why this can sometimes lead to more concentrated, higher-quality wines. 29:11 – How to recognise Sangiovese in the glass: red fruit, acidity, tannins and the characteristic herbal and floral notes. 31:56 – The aging requirements of Brunello di Montalcino and why these wines can develop beautifully over decades. 34:32 – Castiglion del Bosco: a historic estate that has significantly increased its quality in recent years and plays a role in Ian's course. 35:49 – Rosso di Montalcino explained: a more accessible, earlier-drinking style that offers great value from the same region. 39:46 – The key soil types of Montalcino (galestro, alberese and more) and how they influence structure, minerality and mouthfeel. 41:11 – What the course experience looks like day-to-day, from tastings and classes to winery visits and shared meals. 42:09 – Moscadello di Montalcino: the lesser-known sweet wine of the region that still survives today. 44:54 – The range of wines tasted during the course, covering multiple Italian wine regions, styles and grape varieties. 47:49 – Who the course is designed for: both wine professionals and enthusiasts who want to deepen their wine knowledge. 50:46 – Course dates and availability, including upcoming sessions in April and November. 52:24 – How the course aligns with major wine events like Vinitaly, making it ideal for those already travelling in Italy. 53:27 – How to get more information and book your place on the course. Email Giulia Corino and more details on Ian D'Agata's website.  

Alex Stewart, Head Winemaker for Avallé, whose brands include Matthews, Tenor, From the Sky Down, Jaine, Single Barrel, and Blackboard, discusses what the transition was like from Quilceda Creek to Matthews Winery, what is extraordinary about Washington wine grapes, and how drinking wine is connected to special memories. Info at TasteWashington.org and Avalle.us

Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.comEpisode DescriptionThis is Part 2 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld's Coffee Farms and President of the Australian Grown Coffee Association.In this episode, we move from history into the present and explore what makes Australian-grown coffee distinct in the cup.Rebecca explains how coffee in Australia is grown in a cooler subtropical climate rather than in the tropical environments that define most coffee-producing countries. In regions such as northern New South Wales and parts of Queensland, coffee grows in rich volcanic soils and ripens over an extended cycle of around eleven months, which contributes to sweetness and flavor development in the fruit.She describes the taste profile often associated with Australian-grown coffee as naturally sweet, chocolate-forward, and berry-like, with differences emerging between regions depending on climate, soil, and local conditions. The conversation also explores how some Australian coffees share similarities with certain Kenyan and Hawaiian coffees, while still expressing a distinctly Australian terroir. We also examine the relationship between landscape and farming practicality. Because many Australian coffee farms are located on rolling land rather than steep mountain slopes, some are able to use machinery in ways that would not be possible in many traditional coffee-growing regions. Rebecca explains why that matters economically, particularly in a high-cost producing country. The episode also introduces the varietals that have historically been grown in Australia, including K7 and Catuai, and discusses how newer cultivar trials are helping growers understand which varieties may be best suited to future Australian production. We also touch on processing methods, with Rebecca explaining why wet processing has traditionally been used in much of Australia due to the local rainfall patterns and lack of long dry harvest windows. This conversation provides a deeper understanding of how climate, soil, altitude-equivalent conditions, varietals, and farm infrastructure all combine to shape the flavor and farming reality of Australian-grown coffee.In the next episode, we explore the challenges Australian coffee farmers are facing right now, including costs, climate, scale, and the pressures shaping the future of the industry.Connect with Rebecca Zentveld and Zentveld's Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.comEpisode DescriptionThis is Part 2 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld's Coffee Farms and President of the Australian Grown Coffee Association.In this episode, we move from history into the present and explore what makes Australian-grown coffee distinct in the cup.Rebecca explains how coffee in Australia is grown in a cooler subtropical climate rather than in the tropical environments that define most coffee-producing countries. In regions such as northern New South Wales and parts of Queensland, coffee grows in rich volcanic soils and ripens over an extended cycle of around eleven months, which contributes to sweetness and flavor development in the fruit.She describes the taste profile often associated with Australian-grown coffee as naturally sweet, chocolate-forward, and berry-like, with differences emerging between regions depending on climate, soil, and local conditions. The conversation also explores how some Australian coffees share similarities with certain Kenyan and Hawaiian coffees, while still expressing a distinctly Australian terroir. We also examine the relationship between landscape and farming practicality. Because many Australian coffee farms are located on rolling land rather than steep mountain slopes, some are able to use machinery in ways that would not be possible in many traditional coffee-growing regions. Rebecca explains why that matters economically, particularly in a high-cost producing country. The episode also introduces the varietals that have historically been grown in Australia, including K7 and Catuai, and discusses how newer cultivar trials are helping growers understand which varieties may be best suited to future Australian production. We also touch on processing methods, with Rebecca explaining why wet processing has traditionally been used in much of Australia due to the local rainfall patterns and lack of long dry harvest windows. This conversation provides a deeper understanding of how climate, soil, altitude-equivalent conditions, varietals, and farm infrastructure all combine to shape the flavor and farming reality of Australian-grown coffee.In the next episode, we explore the challenges Australian coffee farmers are facing right now, including costs, climate, scale, and the pressures shaping the future of the industry.Connect with Rebecca Zentveld and Zentveld's Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

When I visited Paris in 1993, I had been helping my parents sell my grandmothers house. My father said "we are taking you and Sandra to Tour D'Argent."  THe whole story for another time.  My father spoke French to the Sommelier and asked for the 1945 Lafite Rothschild...an epic of the epics. At that time, it was $3,500. As the Sommelier presented the bottle in it's wicker carrier, the age of the crust and the caking of the dust was admiarable. There was considerable ullage (the air gap bewteen the cork and the wine). In French, my father suggests "Open it, it is fine, I buy it, if is over the hill, you buy it "...the reply? "Non, Monsieur" He order the 1962 Cos D'Estrournel.  So when I heard the Techinical Director, Dominique Arangoits was in town, I had to sit for a podcast. I can guarantee you that my French is much better now.   Dominique Arangoits wasn't raised on grand cru vineyards or surrounded by the opulent châteaux that so often feature in Bordeaux lore. Instead, he began his story in the rugged Basque country, a region where the mountains meet the Spanish border and family tradition meant tending to a small patch of vines for homemade wine. There's something poetic in how his early memories, flavored by the modest vineyard his grandfather cared for, foreshadowed a journey that would lead him to the highest echelons of wine science and estate management. In this episode, Dominique's story unfolds with the humility and curiosity of someone who didn't set out to be a winemaker, but who became one by way of chance and passion. He recounts to Paul Kalemkiarian how agronomy studies in Bordeaux presented the fork in the road—that pivotal moment when Dominique first glimpsed the bridge between science and art, and realized that winemaking could be not just a career, but a lifelong passion. From there, the journey took him abroad to Hungary's Tokaj region, where he learned the complexities of building a winery from scratch; returning to France, he brought those lessons to Cos d'Estournel, entrusted with one of the most ambitious projects in Bordeaux: imagining an entirely new winery "from an empty sheet." But this episode isn't just about technical prowess or the mechanics of grape growing. Listen closely and you'll hear Dominique's profound reverence for terroir—a concept he elevates above all else, even above the winemaker himself. To Dominique, the role of the grape variety is not to dominate, but to "read" the land, allowing the subtle, emotional taste of the place to emerge in the bottle. When faced with climate change, he doesn't lament, but adapts, observing how today's warmer vintages make Cabernet Sauvignon easier to ripen and forever alter the definition of what makes a "classic" Bordeaux. Throughout the conversation, Paul Kalemkiarian pushes Dominique with questions about politics and classification—why second growths matter, whether the age-old Bordeaux rankings will ever shift, and how a winery's image is forged not just by legacy but by ambition. Dominique's candor shines as he describes what distinguishes a big wine: it's not pleasure alone, but the emotion and even awe that sometimes make time stop, elevating wine to the level of art. Listeners are brought into the intimate rituals of blending wine, tasting berries, and understanding the unique personality of every block in the vineyard. You'll learn why no single measure tells a winemaker when to harvest—taste, acidity, skin thickness, and memory all combine in the delicate act of coaxing the best from the land. The story is peppered with wry anecdotes about natural wines, discussions of organic practice, and the challenges of balancing tradition with evolution. The episode invites you not just to think about wine, but to feel it: as Dominique says, great wine should take your hand and guide you on a journey, even sometimes through uncertainty, before returning you to a place of wonder. It's not about price, brand, or even technical perfection—it's about experiencing the taste of a vineyard's history, climate, and character, revealed glass by glass. Dominique Arangoits has a knack for distilling the soul of a vineyard into a bottle—so much so that, as he put it, the terroir triumphs over grape variety, winemaker, and even the farming method. As you listen to this episode, you'll discover how Dominique Arangoits, a Basque-born wine scientist who stumbled into his lifelong passion during his studies in Bordeaux, reveals the intricate dance between climate, soil, and human ambition in the world-class wines of Cos d'Estournel. You'll hear tales of building wineries literally from scratch—lessons learned in Hungary brought home to Bordeaux, where he and his team shape a new generation of wine rooted in tradition but alive with innovation, such as gravity-fed fermentations and early blending techniques. The classification politics, from second growth to market image, get unpacked with wit and candor: hear how owners navigate legacy, ambition, and the ever-evolving challenge of ratings. Not only will you grasp what "terroir" really means, but you'll appreciate why a block of vineyard is as complicated—and moody—as a person, and how climate change is rewriting the rules of ripeness for Cabernet Sauvignon. Whether it's the chemistry of blending, the surprising complexity of press wine, or the emotional experience evoked by a truly special bottle, this conversation makes clear that wine is far more than what's in the glass—it's a voyage. Even if you think you know Bordeaux, you'll come away with an insider's perspective on what makes a great wine, why classification matters (and doesn't), and how the miracle of a grape becomes a story worth tasting again and again. What you will hear: The passionate journey of Dominique Arangoits from a Basque childhood vineyard to managing world-renowned estates in Hungary and Bordeaux—revealing how terroir and tradition shape his philosophy of winemaking. How climate change is transforming Bordeaux's landscape, making Cabernet Sauvignon easier to ripen than ever before and influencing every decision from harvesting to blending, as explained through real-world examples and surprises. Behind-the-scenes wisdom on wine classification politics, blending methodology, and why every block of vineyard has its own personality—plus candid thoughts on natural wine, organic practices, and what truly differentiates a great bottle from a forgettable one. YouTube: https://youtu.be/BAefLXz-V6M  

This week on our Vino Lingo segment we feature John Caldwell, Founder, Caldwell Vineyard, Coombsville AVA, Napa Valley, defining the term “Terroir”.  Learn more by visiting caldwellvineyard.com

This is our first Q&A on the podcast in a long time. We cover dialing in a v60 pour over by temperature vs grind size, did processing make coffee origin obsolete, and how you should use social media to market your cafe. This was a fun conversation with a handful of questions approaching different aspects of the coffee industry.Pick up our coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

In this revealing episode, Shawn Soole sits down with Alexandre Gabriel, visionary founder of Maison Ferrand and one of the most influential thinkers in the global spirits world. From reviving historic brand identities to steering cocktail culture toward authenticity and craftsmanship, Alexandre shares his perspective on creativity, entrepreneurship, and what it takes to lead in an ever-evolving industry.Whether you're a bartender, distiller, brand builder, or producer, this conversation bridges deep heritage with modern innovation — unpacking not just how spirits are made, but how ideas endure.

Rob Hoos is back! Three years after our first viral interview (50k+ views), we dive deep into his latest research on airflow, cultivars, and roasting physics.

In this wonderfully geeky and genuinely fascinating episode, Janina is joined by Ian D'Agata, one of the world's leading authorities on Italian wine, to unpack the real differences between Barolo and Barbaresco — far beyond the usual shortcuts. From Nebbiolo's biotypes and soil types to climate, communes, MGAs and practical tasting tips, this is a deep yet accessible guide for anyone who wants to better understand why Nebbiolo remains one of the most compelling and misunderstood grapes in the world. Stay until the end for a special giveaway courtesy of Ian himself. Shownotes 02:32 What first drew Ian to Barolo and Barbaresco. 04:52 What is Nebbiolo? Aromas, structure and what makes it so unique. 07:15 How geography, soils and place shape Nebbiolo wines. 08:16 Finding new angles after decades of writing about Italian wine. 09:48 Ian's favourite lesser-known native grape from Northern Italy. 11:14 A favourite lesser-known native grape from Southern Italy. 13:21 The most beautiful wine region in Italy — purely for its landscape. 14:32 Traditional vs modern Barolo — does the distinction still make sense? 17:36 Barbaresco explained — not a “softer Barolo”, but a different wine entirely. 23:05 Climate and soil differences — how the same grape creates very different wines. 24:14 Nebbiolo biotypes — what they are and why they matter. 30:23 Why so few people talk about biotypes in famous grape varieties. 34:44 What surprised Ian most while researching Barbaresco Terroir, following his earlier work on Barolo Terroir. 36:31 Is there a different attitude to Nebbiolo in Barbaresco compared to Barolo? 37:58 Practical tasting exercises to help students understand Nebbiolo. 41:47 The 181 MGAs — communes, crus and how to approach them without fear. 45:49 Real-world examples of communes and MGA differences. 46:52 Which recent vintages are best to buy and store. 48:02 Older vintages to grab and open today. 49:40 Where to find great-value Nebbiolo without buying a 20-year-old Barolo. 54:36 Two tickets giveaway — how to enter and what's included.

While the overall category of craft beer is currently experiencing a decline, the Burlington, Vermont craft beer maker, Zero Gravity Beer, is thriving. How? To find out, Eli talked with Zero Gravity's Christopher Costello about the keys to Zero Gravity Beers' success; what has evolved and what's stayed the same for them over these 20 years; the current state of New England brewing; and more.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberZero Gravity BeerZero Gravity CommunityTOPICS & TIMES:Zero Gravity Background (1:50)Farm House Model (11:52)Production Facility (14:22)Adapting to High Growth (19:26)State of the Union: East Coast Beer (25:04)Terroir & Beer (30:34)3rd Place Space & Community (34:44)The Hummingbird Logo & ‘Listers' (38:33)Caribbean Beer Dinner (41:06)The N/A Category (44:12)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastBLISTER NEWSLETTER:Get It & Our Weekly Gear Giveaways Hosted on Acast. See acast.com/privacy for more information.

To kickstart the second half of AnthroDish season 10, we're shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in making sense of why wine feels intimidating or harder to access. Cha is an entrepreneur, educator, and event producer. As a certified sommelier, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first brick-and-mortar store, The Communion Wine & Spirits.  Today, Cha talks about her new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. This book is unique in how it approaches the concepts of terroir, and the pairing ideology of what grows together goes together. Cha expands wine pairings, where traditional foods and cuisines from Africa, Asia, and the Americas are given pairings of wines that celebrate heat, tang, spice. In our conversation, Cha shares her refreshing approach to terroir for regions of the world that aren't known for their grape wines, and describes how certain taste preferences are shaped, what flavours are valued or looked over under colonial approaches to wine pairings.  Resources:  Book: Wine Pairing for the People  Cha's Website   Instagram: @chasquared  LinkedIn: Cha McCoy

*Leçon n°285 : Améliorer Facilement son Odorat : Comment classer les cépages face à la sécheresse* : --------------------------------------- Pourquoi certains cépages continuent de mûrir quand il fait très chaud et sec… alors que d'autres bloquent complètement ? Hasard ? Terroir ? Taille de la vigne ? Non. C'est une question de comportement physiologique. En réalité, on peut classer les cépages en deux grandes familles selon leur réaction au stress hydrique : les cépages isohydriques les cépages anisohydriques Tout se joue au niveau des stomates, ces minuscules orifices des feuilles qui régulent à la fois : la photosynthèse et la perte d'eau de la vigne Dans cette vidéo, je vous explique simplement : pourquoi la vigne doit parfois choisir entre mûrir ou survivre comment fonctionnent les stomates en période de sécheresse la vraie différence entre cépages isohydriques et anisohydriques et pourquoi cette classification est devenue essentielle avec le changement climatique Une grille de lecture claire, concrète et immédiatement utile pour mieux comprendre les cépages… et les vins qui en résultent. À voir absolument si vous voulez comprendre ce que la vigne fait vraiment quand l'eau manque. *Suivez-moi sur les Réseaux Sociaux* : ---------------------------------------- Suivez-moi sur Instagram : https://www.instagram.com/yann_rousselin_lecoam/ Rejoignez-moi sur Facebook : https://www.facebook.com/LeCOAM Découvrez mes vidéos sur TikTok : https://www.tiktok.com/@yannrousselin.lecoam *Pour Aller Plus Loin* ---------------------------------------- Formez-vous au vin sur http://www.lecoam.eu Rejoignez le 1er Club à distance pour vivre sa passion du vin : https://club-du-degustateur.com/ Retrouvez tous mes articles et podcasts ici : https://www.le-vin-pas-a-pas.com/

L'habitant fait partie du folklore canadien-français, et il est l'incarnation d'un Québec rural attaché à ses valeurs traditionnelles. La spécialiste en ethnologie historique Sophie-Laurence Lamontagne explique pourquoi son image est encore présente dans la culture populaire.

Many, many years ago (like 15 years ago when I started the pod! ) I did a bunch of shows to define terroir. This was when there was a lot of controversy over whether or not terroir was "real", with people lining up on various sides – terroir is a bunch of bunk made up by snobby French people, wine from anywhere can be made to taste the same regardless of place, the winemaker is more important than the land, and on the other side – terroir is magic that can't be explained, only European wines have a sense of place, etc., etc.   In this show I discuss some of the newer definitions of terroir that most of the world has settled on, as well as the finer points that are still argued. I address how the concept of a sense of place came to be, and specifics of what's included in the definition, and then wrap with my views on terroir.     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 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! 

This might meet with controversy, but I think Adam is correct. growing non-indigenous varietals, whether it be Armenia, Georgia or anywhere else, supports the chances of burgeoning wine regions to get any traction in the world of wine. It is tough out there where brand recognition is a tough battle to win, and consumers are inundated with messaging. Adam has taken, not sure I can call it the high road, but "A" road to getting his wines recognized as worthy of your attention. And he has done it by growing what otherwise would be sacreligious varietals.   In this special episode, I sit down with Adam Kablanian, the visionary founder and owner of Alexandria Winery in Armenia—a man whose life has spanned the worlds of microchip design and ancient terroir, bringing together the precision of Silicon Valley and the heart of Armenian soil. Our story begins with Adam Kablanian's ambitious dream: to put Armenia on the world wine map, proving that its volcanic soils and diverse terroirs can produce wines of excellence and distinct character. Raised in physics and forged in the fires of tech entrepreneurship, Adam Kablanian isn't your typical winemaker. He talks about hiring talented minds for his tech companies and learning, through trial and success, that potential is more about people and environment than just experience. This philosophy naturally transitioned when he began examining the land, the grapes, and the possibilities in Armenia—a nation with a deep but interrupted history of winemaking. Adam Kablanian shares how he could have chosen the comfort and prestige of Napa, but instead, he was drawn to the challenge and the adventure of Armenia, where land is cheaper, and the story richer. His approach is pragmatic and inspirational; recognizing the headwinds of unfamiliar grape names and unknown regions, he decided to bridge old and new by producing international varietals alongside Armenia's indigenous grapes. His winemaking isn't just about bottles—it's about creating honest wines that echo the terroir, about blending ancient vines with modern techniques, and, most importantly, about making wine accessible. From his initial days struggling with unremarkable local wines, to witnessing Armenia's transformation as technology and global culture elevated the nation's palate, Adam Kablanian reflects on the intersection of progress and tradition. He sees his winery not just as a business—"a $10 million investment in belief"—but as a proof point that Armenia, with its elevation, volcanic soils, and unique varieties, can inspire the world. This episode invites you behind the curtain—to learn not just about wine, but about vision, persistence, and the courage to marry old roots with new dreams. Whether you're a seasoned oenophile or just wine-curious, the journey of Adam Kablanian will remind you that wine is much more than a drink; it's an expression of humanity, a link between land, culture, and the boldness it takes to create something lasting. So pour a glass, settle in, and let this story inspire your next sip and next adventure. YouTube:  https://youtu.be/bJ9_r7-LYQQ #WineTalks #ArmenianWine #WinePodcast #Terroir