Podcasts about Terroir

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

In this episode of the Vint Wine Podcast, we sit down with Jean-Frédéric Hugel, 13th-generation vintner at Famille Hugel in Alsace, to explore one of France's most historic wine families and regions. Founded in 1639, Famille Hugel is a benchmark producer known for its Rieslings, Gewürztraminer, and age-worthy late-harvest wines.Jean-Frédéric discusses his family's centuries-long legacy in Alsace, the evolution of Hugel's winemaking, and the unique terroir and culture that define the region. He also shares what it means to represent Alsace in the Primum Familiae Vini (PFV), a group of 12 leading family-owned wine estates from across Europe.Key topics include:The distinct profile of Alsace Riesling compared to German or Austrian stylesThe role of Gewürztraminer, Pinot Gris, and Muscat in Hugel's aromatic dry whitesHow Hugel produces some of the world's longest-lived Vendange Tardive and Sélection de Grains Nobles(botrytized sweet wines)The philosophy behind Hugel's Classic, Estate, and Grossi Laüe tiersHugel's new project: their first-ever Crémant d'Alsace sparkling wineWhy Hugel doesn't use oak and how their neutral winemaking showcases terroir

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.

Malter artisanalement de l'orge local, pour produire de la bière et du whisky.Pari impossible ?Certainement pas pour la malterie - brasserie - distillerie La Piautre, qui s'y est collé depuis 2013.Une démarche sans concession, qui s'appuie sur le bon sens et la recherche de qualité. Peu importe les efforts que cela demande, l'autonomie et le goût sont les valeurs directrices.Pour le 100ème épisode d'Eau-de-Vie, Vincent Lelièvre est venu nous raconter l'histoire de La Piautre.---Dans cet épisode , Vincent Lelievre, co-fondateur de la brasserie, malterie et distillerie La Piautre, partage son parcours depuis la création de l'entreprise en 2004 jusqu'à l'évolution vers la distillation de whisky. Il aborde l'importance de l'utilisation de matières premières locales, le processus de maltage artisanal, et les défis rencontrés au fil des ans. Vincent explique également l'impact du terroir sur le goût des produits et son engagement envers une production durable et locale. Dans cette conversation, Vincent Lelièvre, co-fondateur de la brasserie-malterie et distillerie La Piautre, partage son approche locale et bio dans la production de whisky et de bière. Il aborde les défis liés à la production de levure, la diversité de sa gamme de produits, et l'importance des visites et dégustations. Pour en savoir plus sur La Piautre

Hi Friend! Welcome to this week's party! If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode!The Scoop:We are diving into the world of wild Alaskan salmon (See what I did there!) with my guest Sena Wheeler. She and her husband Rich own Sena Sea, a company dedicated to delivering fresh, sustainably caught seafood right to your door. Listen as we laugh and learn from each other about the craftsmanship and similarities behind both fishing and winemaking. Sena shares her fascinating foray into the fishing industry, rooted in five generations of family tradition.She shares insights about the health benefits of certain fish including its high omega-3 content and anti-inflammatory properties and why we should all be eating more of it.Through their innovative packing and shipping methods, Sena explains how they're able to bring the highest qualityAlaskan fish into homes across the country, providing a taste of freshness that many might not have access to locallyShe passionately defends the rich, red hue of wild salmon, attributing it to the fish's natural diet and habitat. (and we laugh about what color most people THINK salmon should be...)We explore the concept of 'merroir', akin to 'terroir' in wine, which adds a unique flavor profile to the fish based on its geographical origin, down to the river!This leads us into a first ever dual Sip Spotlight + Fish Spotlight where we pair the gorgeous Copper River salmon with two very different wines a crisp Sauvignon Blanc and a light-bodied Pinot Noir, both chosen for their complementary qualities. Links and Resources for you:Check out Sena Sea's website to a la carte order, set up a subscription box, sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawingTo learn more about this awesome family and their business, Follow Sena Sea on Instagram and FacebookFind today's Sip Spotlight Wines: 2024 Graywacke Sauvignon Blanc 2023 King Estate "Inscription" Pinot NoirDomaine Roy & Fils Willamette Valley Pinot NoirNikki's Links:Follow me on Instagram to get the scoop on upcoming episodes!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor

Cette 36eme foire aux asperges accueillera de nombreux exposants dont une dizaine de producteurs d’asperges locaux réunis autour d’un marché pour célébrer l’arrivée de ce légume symbole du printemps.

Die Idee des Ortsweines hängt stark von der Idee des Begriffes ‚Ort‘ ab. Klingt unfassbar banal, bis man das ganze auf Wein anwendet, dann wird es hochkomplex. Eigentlich wird ja alles hochkomplex, wenn man es auf Wein anwendet, sogar so unsinnige Fragen wie: Gibt es eine Hierarchie der Gesteinsschichten? Jenseits aller Blödelei kommenn Flo und Felix aber am Ende bei einer wirklich wichtigen Feststellung heraus: Terroir kann man nicht herausarbeiten! Im Glas: Pittacum 2020 aus Bierzo und Elio Grasso Langhe Nebbiolo 2023

durée : 00:24:11 - Foie gras et Chutney de Pommes du restaurant "La Rumeur" à Pau - À Pau et à Lée, les restaurants La Rumeur célèbrent le terroir avec un plat signature : foie gras mi-cuit IGP Sud-Ouest et chutney de pommes maison. Le chef Maxime en détaille les secrets entre textures justes, gastrique maîtrisée et bel accord au Jurançon.

durée : 00:39:13 - Le rugby amateur en fête : les Finales de Terroir et le tournoi solidaire d'Ustaritz au programme - Les Finales de Terroir se dérouleront ce week-end dans le Béarn, avec plusieurs clubs basques en compétition. Béatrice Pagnoux, du Comité Départemental rugby 64, nous éclaire sur ce grand rendez-vous du rugby amateur. Sans oublier le Tournoi Peio eta Alex à Ustaritz, un rendez-vous solidaire.

durée : 00:20:58 - En cuisine avec Franck Daumas - À Chabeuil, Camille et Gwladys ont repris une auberge familiale et authentique, avec une cuisine locale, créative et de saison. Un lieu chaleureux, entre tradition et modernité.

Helen Keplinger is one of the most sought-after winemakers in Napa Valley, but she's taking a break to take us on a California road trip with her Vermillion wine. Vermillion, sourced from the high-elevation Sierra Foothills to the sea-sprayed vineyards of Santa Barbara, captures the diverse terroirs that make this state so special, and we pop a bottle with Helen to identify how each component plays a unique role. She fills us in on why one of her secret, prized grape sources is like Wagyu beef and why Paso Robles might just be the most exciting region in wine. Plus, we reveal the one “can't miss” event in Napa Valley that Helen's been attending for over a decade—and how you can get in on the action as well! 

This episode of The Food Professor Podcast brings together global trade drama and local wine opportunity. In the opening news segment, Michael and Sylvain react to the latest trade bombshell from Donald Trump: sweeping new tariffs aimed at dozens of countries, with Canada & Mexico left off—for now. They dig into how this could reshape the Canadian food sector, focusing on dairy and the persistent challenges of supply management. Sylvain calls out the inefficiencies of Canada's quota system and urges a national strategy, comparing our lack of vision to New Zealand's Fonterra success. The conversation also covers the real reasons behind “Buy Canadian” sentiment—whether driven by tariffs or values—and highlights the implications of avian flu outbreaks on Canadian poultry supplies.In the second half, Michael and Sylvain welcome Michelle Wasylyshen, President and CEO of Ontario Craft Wineries. With a public affairs background spanning government, industry, and advocacy, Michelle brings a sharp perspective on the role of VQA (Vintners Quality Alliance) wines in the current climate. She explains how VQA signifies wines that are 100% Ontario-grown, produced, and bottled, and why that matters for consumers and the local economy.Michelle details how the removal of U.S. wines from LCBO shelves has created a rare and significant opening for Ontario wine producers. Early data already shows a 30% jump in VQA sales, with some members seeing growth as high as 70–80%. Her team is capitalizing with cheeky, targeted campaigns like “Screw the Tariffs, Pop the Cork,” and partnering with groups like Restaurants Canada and Canadian Manufacturers & Exporters to amplify the message.She also addresses a long-standing pain point: interprovincial trade. Michelle shares the absurd reality that it's currently easier to sell Ontario wine to Sweden or Denmark than to Quebec. She expresses cautious optimism that the current tariff climate might finally create the political will to tear down these barriers.On the topic of consumption trends, Michelle acknowledges the growing “sober-curious” movement but remains confident that Ontario wines, especially given their quality and local value, remain a compelling choice. She concludes with policy priorities including sustained shelf presence at the LCBO, education on VQA labels, and increasing restaurant availability of local wines.The episode wraps with lighter banter on the possible revival of Hooters and a shoutout to Quebec-based food brand Mid-Day Squares, capping off a wide-ranging conversation rooted in both disruption and opportunity. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Dans cet épisode de "L'édito de Laurent Tessier", les plats préférés des Français sont à l'honneur : bœuf bourguignon, cassoulet, blanquette… Avec humour, les animateurs célèbrent la cuisine française. Maïté partage sa recette du cassoulet, Pascal Praud défend les crêpes bretonnes, et un débat s'ouvre sur la place de la viande. Un hommage savoureux à notre patrimoine culinaire et à l'art de bien manger.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In an industry with no shortage of hop lovers, Tom Shellhammer's interest in the wondrous plant goes further than most. The Professor of Fermentation Science at Oregon State University is an internationally-recognised expert in hops chemistry who frequently travels the globe to provide his insights into all things hops. Indeed, as this podcast goes live, Tom is spending a multi-month sabbatical in New Zealand in order to better understand the industry there. Taking advantage of his time Down Under, we caught up with him during the Chartered Institute of Brewing and Distilling's 2025 Asia Pacific Convention in Hobart. There, Will and Craig chatted to Tom about his fields of interest, including how terroir and the moment within harvest that hops are picked can impact the flavours and aromas brewers are able to elicit from different varieties.Ahead of the main interview, James and Will chat about some sobering recent news, with Molly Rose appointing liquidators and Currumbin Valley closing the doors of their Gold Coast operation for good. We also discuss the IBA's hopes and plans for the upcoming Federal Election, Pink Boots' mentorship program, and reveal the latest winner of our Have You Done A Rallings? campaign celebrating good beer citizens.Start of segments: 13:45 – Tom Shellhammer Part 1 38:44 – Have You Done A Rallings? 41:33 – Tom Shellhammer Part 2Relevant links: Liquidators Brought In By Molly Rose Currumbin Valley Closes Indie Beer's Campaign 2025 Pink Boots Mentorship Meet The Hop Doctor Nominate a good beer citizen Nominate a Bluestone Yeast Brewery of the Month The Crafty Pint's beer club: The Crafty CabalTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

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.

Une grande tablée sous une lumière dorée d'automne.Au beau milieu des vignes.C'est la promenade Charentaise que nous propose Géraldine Landier, qui dirige le domaine Rémi Landier, dans le nouveau portrait chinois d'Eau-de-vie.Et une fois n'est pas coutume, elle tire le portrait d'un spiritueux en cours de création : un cognac XO en hommage aux 100 ans de Rémi Landier, son grand-père.Un épisode sous le signe de la nature et du lien entre les générations.---Dans cet épisode de Eau-de-Vie, Constance rencontre Géraldine Landier, représentante de la cinquième génération de la maison de Cognac Rémi Landier. Elles explorent l'héritage de cette maison, les enjeux de la transmission familiale, le parcours de Géraldine, ainsi que les liens historiques avec le terroir et l'impact de celui-ci sur la qualité des eaux de vie produites. Géraldine partage également des informations sur la création de la marque et les différents terroirs de l'appellation cognac. Dans cette conversation, Géraldine partage son expertise sur le vieillissement des cognacs, la gamme de produits de la maison Rémi Landier, ainsi que l'héritage familial dans la production de vin. Elle évoque également la création de l'apéritif Capucin, un projet familial qui a nécessité plusieurs années de développement. Enfin, elle partage des souvenirs de dégustation mémorables, soulignant l'importance des moments et des personnes qui accompagnent ces expériences.Pour en savoir plus sur le Cognac Rémi Landier

Dr. Ron Beatson is the retired hop breeder who built a storied career at Plant & Food Research developing some of the most popular New Zealand hop varieties today, and Dr. Tom Shellhammer is the Oregon State University professor whose research into hop oils, hop terroir, hop-growing techniques, and more have made an indelible impact on the Pacific Northwest hop industry. Shellhammer is currently on a four-month sabbatical in New Zealand, studying the similarities and differences between U.S. and New Zealand hop practices, and presented at both the NZ Hops (https://nzhops.co.nz) Harfest event (with Dr. Ron Beatson) and on his own at the Freestyle Hops (https://www.freestylehops.com) Hāpi Symposium (https://hapi.co.nz). In this episode, we brought the two together to discuss: the hierarchy of impacts from genetics through terroir and agronomics differences in hops within a farm or area versus differences between areas the genesis of onion and garlic notes in hop aromas and flavors sources of inconsistency in a hop variety harvesting dynamics of Nelson Sauvin cover crops in hop fields to promote soil health multiple archetypes for hop varieties the source of “diesel” and “dank” notes in hops and the crossovers with cannabis thiol and terpene interactions in aroma formation over individual oil content impact from lack of disease in New Zealand hop fields soil and localized environmental impacts on New Zealand hop cultivation And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Cytiva (https://info.cytivalifesciences.com/sample-request-brewing.html) Protecting your beer's highest quality is crucial to maintain its unique taste and prevent spoilage organisms, and microbiological testing plays a vital role in this process. Cytiva offers a comprehensive portfolio of laboratory filtration products designed for both lab and production-floor use. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Visit breweryworkshop.com for more information and to secure your spot.

Den Abschluss der Kochsternstunden feierte das Team von Gräfes Wein&fein mit Weinen aus der badischen Ortenau: vom Weingut Kopp kam Hanns Heidberg, um am Abend die Weine den Gästen vorzustellen. Vorab hatten wir ihn zum Gespräch im Studio Rdbl. und redeten über Persönliches (erst im zarten Alter von 60 Jahren machte HH aus seiner Leidenschaft für Wein einen Beruf und ist jetzt als Sommelier im Weingut Kopp tätig), natürlich auch übers Weingut uns seine Architektur sowie über die exzellente Gastronomie im eigenen Restaurant Ebanat und über biodynamische Landwirtschaft. Was die für das Weingut bedeutet? Hanns Heidberg erklärt, was es mit Kuhhörnern und natürlichen Düngemitteln auf sich hat. Nach dem Podcast gab's dann die Weine zum Kochsternstunden-Menü – und auch da war das Mikro offen…Mehr Infos bei den STIPvisiten[00:00] zu Gast: Hanns Heidberg vom Weingut Kopp[02:34] Vorstellung Hanns Heidberg[04:32] übers Weingut Kopp[15:30] der Wein im Glas: 22er Chardonnay Tonerde[24:40] Küchenausrichtung nicht die typische Gutsschänke[36:08] was unterscheidet Kopp von den anderen?[42:16] Begrüßung durch Gräfe im Bistro[42:49] Getränke am Abend: Riesling-Sekt mit 42 Monaten Flaschengärung / Grauburgunder Gutswein aus dem Stahltank /2022 Chardonnay Tonerde, Barriqueausbau / 2020 Spätburgunder Roter Porphyr /2022 Viognier Gutswein, feinherb

Matchmaker unserer Branche haben ihr einzigartiges Talent erkannt: Jan Hartwig, Tohru Nakamura, Bobby Bräuer oder Lucki Maurer. Sie haben gesehen, dass Julia Kolbeck es versteht, das Große im Kleinen zu erkennen – eine Gabe, die bei allem um sie herum essenziell ist: in der Spitzengastronomie, bei der Gästebetreuung und natürlich – und nicht zuletzt – beim Wein. Mag sie deshalb Sake so sehr? Julia Kolbeck ist eine Persönlichkeit, die sich nicht in klassischen Hierarchien denken lässt. Ihr Verständnis von Leadership wurzelt tief im Terroir der Branche: bodenständig, vernetzt, neugierig. In einer Zeit, in der sich die Weinwelt zwischen globalen Märkten, Klimakrise und Generationenwandel neu justiert, gehört Julia zu den Stimmen, die nicht lauter, sondern relevanter werden. Sie vereint fundiertes Fachwissen mit kulturellem Feingefühl – eine seltene Kombination. Julia versteht Wein nicht nur, sie denkt ihn weiter: als kulturelles Gut, als soziales Medium, als System im Wandel. Julia Kolbeck ist ein „Leadership Talent“ im besten Sinne – nicht, weil sie laut ist, sondern weil sie präzise denkt. Nicht, weil sie auf alten Wegen wandelt, sondern weil sie neue betritt – mit klarem Blick, stiller Konsequenz und einer erstaunlichen Leichtigkeit. In ihrem Denken mischt sich akademische Klarheit mit sensorischem Feingespür, wirtschaftlicher Weitblick mit menschlicher Nähe. Diese Episode ist eine Einladung: dazu, alte Muster zu hinterfragen – und neue Narrative zuzulassen. Und nicht zuletzt: dazu, den Wein wieder mehr als Dialog zu begreifen, nicht nur als Produkt. Denn wer Julia zuhört, erkennt schnell: Das Glas in der Hand ist oft nur der Anfang zu einem besonderen Erlebnis. Julia Kolbeck Mokum GmbH Sigmundstr. 2 80538 München https://is.gd/qemuYK Email: kolbeck-julia@web.de Mit herzlichen Grußworten von: Ludwig „Lucki“ Maurer, STOI Koch, Wegbegleiter und Freund Walter Zimmermann-Hedewig, Walter & Benjamin Weinhandel Weinhändler und Wegbegleiter ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Während der Episode verkosten wir folgende Weine: 2022 Clos Mireille Rosé, Domaines Ott, Provence, Frankreich Link für Geschäftskunden: https://is.gd/gYSQdx Link für Privatkunden: https://is.gd/Wx5b31 Tawny Port 10 years old, Ramos Pinto, Porto, Portugal Link für Geschäftskunden: https://is.gd/LSPUAm Link für Privatkunden: https://is.gd/CKTXnV _____ Sehr gerne empfehle ich die folgenden Weine: La Principessa Rosé Cuvée brut, Weingut Prinz Salm, Nahe Deutschland, Link für Geschäftskunden: https://is.gd/Ea04pj Link für Privatkunden: https://is.gd/PVIhd2 _____ 2021 Riesling Grand Cru Kessler, Domaines Schlumberger, Elsass, Frankreich Link für Geschäftskunden: https://is.gd/psZvdd Link für Privatkunden: https://is.gd/Gy0aIR _____ 2017 Amarone della Valpolicella Ansari, Tedeschi, Venetien Link für Geschäftskunden: https://is.gd/PhN1u8 Link für Privatkunden: https://is.gd/7Jzrkz ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung. Das Format: SOMMELIER – Die interessantesten Mundschenke unserer Zeit. wird produziert und verantwortet von der: Weinklang GmbH, Silvio Nitzsche, Bergahornweg 10, 01328 Dresden, silvio@sommelier.website

In this exclusive webinar, we're joined by Jamison Savage (Finca Deborah, Panama) and Sam Corra (Nucleus Coffee Tools) to dive deep into the world of competition-level coffee production and roasting.Learn how the winning coffees Nirvana, Elipse and Terroir dominated the World Barista Championships, and get expert insights into processing, fermentation, drying methods, and roasting techniques using the Nucleus Link.Whether you're a barista competitor, coffee producer or roaster, this session is packed with real-world knowledge, practical tips, and technical deep-dives straight from two of the industry's top minds.What you'll learn:✅ What makes Jamison Savage's coffees so special✅ How to collaborate with world-class baristas✅ Why cascara and coffee byproducts are gaining attention✅ How to roast for clarity, balance, and competition success✅ Live profile adjustments on the Nucleus Link✅ Q&A with real-life roasting and production challenges

Saint-Émilion und Pomerol – diese Namen lassen Bordeaux-Fans ins Schwärmen geraten. Doch was macht die beiden Appellationen so besonders? Während im Médoc Cabernet Sauvignon dominiert, stehen hier Merlot und Cabernet Franc im Rampenlicht. Und das mit gutem Grund: Weine wie Petrus, Lafleur, Angélus und Cheval Blanc gehören zu den besten und begehrtesten der Welt. Michael und Tobias nehmen euch in dieser Folge mit aufs rechte Ufer der Gironde, damit ihr alles über das Terroir, die Rebsorten und Stilistik von Weinen aus Saint-Émilion und Pomerol erfahrt.+++ WEINFREUNDE.DE +++>> WEINE AUS SAINT-ÉMILION>> WEINE AUS POMEROL>> ÜBER WEINFREUNDE++++ WEINFREUNDE MAGAZIN +++>> DAS BORDEAUX+++ UMFRAGE +++Bitte nehmt hier an unserer kurzen Umfrage zum Bei Anruf Wein Podcast teil:https://de.surveymonkey.com/r/M7PK2ZL+++ Bitte abonniert den Podcast und gebt eine Bewertung ab. Danke! +++Produktion und Schnitt: Andreas Hagelüken

Perpétuer 250 ans d'héritage et de savoir-faire,C'est l'une des missions de la Maison de cognac Rémi Landier, à travers le travail de Géraldine Landier, directrice et représentante de la 5ème génération de la famille Landier.Dans le nouvel épisode Eau-de-vie, Géraldine est venue nous parler du domaines, de ses souvenirs et de la manière dont sont élaborés et bichonnés les cognacs au domaine.Ne manquez pas la découverte de cette superbe Maison.---Dans cet épisode de Eau-de-Vie, Constance rencontre Géraldine Landier, représentante de la cinquième génération de la maison de Cognac Rémi Landier. Elles explorent l'héritage de cette maison, les enjeux de la transmission familiale, le parcours de Géraldine, ainsi que les liens historiques avec le terroir et l'impact de celui-ci sur la qualité des eaux de vie produites. Géraldine partage également des informations sur la création de la marque et les différents terroirs de l'appellation cognac. Dans cette conversation, Géraldine partage son expertise sur le vieillissement des cognacs, la gamme de produits de la maison Rémi Landier, ainsi que l'héritage familial dans la production de vin. Elle évoque également la création de l'apéritif Capucin, un projet familial qui a nécessité plusieurs années de développement. Enfin, elle partage des souvenirs de dégustation mémorables, soulignant l'importance des moments et des personnes qui accompagnent ces expériences.Pour en savoir plus sur le Cognac Rémi Landier

Cuando hablamos de vinos, siempre pensamos en Francia, España, Italia… Pero, ¿qué pasa con el vino en el frío extremo? ¿Es posible hacer buen vino en Canadá, Escandinavia o incluso en el círculo polar ártico?――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

durée : 00:23:55 - Les goûts d'ici en Béarn Bigorre - Le chef Mathieu Espagnac, de l'asso Toques & Saveurs en Bigorre et Florian Saint-Orens, vigneron au Domaine du Mont-Blanc, sont des figures incontournables de la 4ème édition de Festivino. Ils mettent à l'honneur des produits du terroir à travers une cuisine créative et des vins d'exception.

André and Miroki have been chatting about the concept of beer and terroir for quite some time on and off. So this week they set off on a mission to find brewmasters to help them dissect whether or not beer and terroir function in the same sentence. After all - You can import you ingredients - assemble it in any Canadian city - and say made in Canada on the can. They are joined by Mark Horsley of Barrel Heart Brewing - and Aaron Spinney of Merit Brewing - both located in Hamilton.https://barrelheart.com/https://www.meritbrewing.ca/You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

A 10h, ce mardi 11 mars 2025, les GG : Jérôme Marty, médecin généraliste, Barbara Lefebvre, professeure d'histoire-géographie, et Bruno Poncet, cheminot, débattent du sujet du jour : "Nutriscore, ennemi de notre terroir ?"

Hilde-Lee Olivier left cooking school and quickly climbed the ranks in local kitchens. By the time she was 26 Hilde-Lee was running the Kitchen at Terroir and went on to be head chef for George Jardine at Jardine Restaurant in Stellenbosch. After a brief stint and a huge learning curve running her own place - Toebroodjie, she pitched it all in and went sailing. We spoke about her journey and about the life she's chosen running a kitchen on a private yacht - it's quite a trip.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

What up?  wine enthusiasts! It's your host, Paul K, and welcome to another episode of Wine Talks with Paul Kay. Today, we're on a thrilling away game in the picturesque Napa Valley, home to some of the finest wineries in the world. Join me at the historic Inglewood Winery, where I sit down with the talented winemaker Jonathan Tyer and winery Director Enrique Herrero . It's a fascinating journey through the heart of California's wine country, exploring the rich history and ever-evolving art of winemaking. If you're passionate about wine or just starting your journey, this episode is packed with insights that you won't want to miss. Sit back, pour yourself a glass, and let's dive into the world of Inglewood. What You'll Hear: The origins and historical significance of varietal wines in America. The influence of French winemaking on New World wineries. The shift in wine consumerism and the quest for authenticity. Inglewood's commitment to showcasing Rutherford's unique identity. The transformation in winemaking styles from the '80s and '90s to today. The decision-making process behind maintaining wine heritage at Inglewood. The role of heritage and identity in wine production. The balance of art and science in winemaking. The challenges and rewards of Napa Valley's diverse winemaking. The enduring importance of direct-to-consumer relationships in the wine industry.   In today's episode, we ventured into the illustrious Inglewood Winery, uncovering the intricate balance between tradition and innovation in winemaking. Enrique Herrero and Jonathan Tyer shared their perspectives on how New World wines continue to evolve, drawing from the deep roots of their heritage, embracing authentic expressions of place, and meeting the demands of modern consumerism. Amidst the challenges of changing consumer preferences and a competitive market, Inglewood stands firm in its dedication to crafting wines that not only reflect their unique terroir but also narrate the fascinating stories embedded in Napa Valley's rich soil. Cheers to a blend of history, art, and the future of New World wines!

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

Vinene i afsnittet er skænket af Champagneshoppen https://champagneshoppen.dk/     Smagekasse her https://champagneshoppen.dk/vare/triptyque1-o-belin/     Tilbuddet på smagekassen løber i marts og april 2025.     Benyt også rabatkoden "VFB25" og få 15% rabat på https://champagneshoppen.dk/   Rabatten kan indløses til og med d. 31. marts 2025 og gælder ikke i forvejen nedsatte varer.     ………………..     I dagens afsnit skal vi nørde tre markers forskellige udtryk på Champagne, der ellers er vinificeret fuldstændig ens og hvor druerne er dyrket indenfor få hundrede meter fra hinanden. Alle tre Champagner er lavet på meunier-druen.     Det er pakket ind i en oplevelsesboks “Terroir de Jeu”, hvor vinmageren Olivier Belin har lavet en helt særlig og æstetisk smagekasse, som er fyldt med informationer om vinene.        De tre Champagner kommer fra tre forskellige marker med forskellige højdemeter, forskellige jordbundsforhold og alder på vinstokkene; 1993, 1972 og 1962.     Hvordan udtrykker de tre Champagner sig forskelligt - det er interessant! Prøv det evt. som en blindssmagning med gode venner.      Vi smager på   No.1: LES MIGNONNES   No.2: LES PETITES-GREVES   No.3: LA PLANTE AUX CHOUX     ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374        

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

German Riesling with Erni Loosen. Exploring its evolution, the impact of global warming on grape ripening, and the unique terroir of the Mosel region. We discuss the versatility, the different styles and quality determinations, and the influence of microclimates on wine characteristics. The episode culminates in memorable wine experiences and reflections on the art of winemaking. Sponsors: RIEDEL Glassware: https://www.riedel.com/en-au Buy the wine, drink the wine where we get ours. Grays.com: https://www.grays.com/search/wine Socials TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme YouTube: https://youtu.be/l0XJ0419eIo Podcast and YouTube created, produced and edited by www.sessioninprogress.com.au Key Takeaways Riesling can produce many styles of wine from the same vineyard. Global warming has positively impacted grape ripening in the Mosel region. The terroir, especially slate soil, significantly influences wine character. Old-fashioned winemaking techniques can yield exceptional wines. Quality determination in Riesling involves sugar ripeness and acidity levels. Different picking times can create vastly different wine profiles. Riesling is a favorite among winemakers for its versatility. High acidity in Riesling balances sweetness, making it unique. Memorable wines often have a personal connection to the winemaker. The Mosel region's microclimates contribute to the complexity of its wines. Chapters 00:00 The Evolution of Riesling and Global Warming 10:01 Understanding Riesling Styles and Quality Determination 20:01 The Influence of Terroir and Microclimates on Wine 25:47 The most memorable wine Erni Loosen has had!This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Virginia Shaffer is the owner and operator of Lady Oyster Tours & Tastings, a unique business venture on a mission to make Maine seafood experiential through intimate oyster tastings, sea farm tours, and coastal adventures.She's the first female guest on Starboard's #drinkport podcast and she's set the bar high. She's chock-full of business insight and advice for anyone thinking about quitting their full-time job to pursue their own venture. And she's brimming with passion for what she does. Pull up a seat and let's #drinkport with Virginia.Starboard is a Port wine for the American dinner party.Follow along as we uncork a conversation about Port wine, stateside. Onward we venture to a new Port.

Nos dijeron que el terroir lo es todo, sobre todo en los últimos años. Que el suelo, el clima, la orientación del viñedo… que todo eso define la calidad del vino. ¿Realmente es tan así o el asunto está sobrevalorado?――――――――――――――――――――――Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces:➡Recibe gratis “El Boletín Serial”➡Mi página web➡Sé parte del club¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes!➡Instagram ➡Facebook ➡Twitter ➡YouTube ➡LinkedIn ➡TikTok ――――――――――――――――――――――No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana.――――――――――――――――――――――

Welcome back Wine friends, today we explore Turkish wines! Turkey is one of the world's oldest wine regions, yet its incredible diversity remains largely undiscovered. With over 1,400 indigenous grape varieties and 8,000 years of winemaking history, this episode dives into Turkey's deep-rooted wine culture. Join us as we explore the fascinating story of Turkish wine, inspired by the book Turkish Wine: A Heritage Reborn. We're joined by Sila, daughter of winemaker Olus from Vinolus Winery, and wine writer Bronwen Batey, who helped bring this story to an English-speaking audience. Today we very much spotlight two must-try Turkish white grapes: Narince and Emir, the Cappadocia region and it's terroir and why it's a must visit region to add to your list.   I'm proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It's all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!   If you want to skip ahead:   03.34: Sila shares her background as the daughter of Olus, Vinolus Winery's founder in              Cappadocia and her journey to lead the winery's second generation 04.41: Bronwen discusses her WSET diploma, her role in translating a book on Turkish                  wine, and the diverse range of contributors involved 08.01: The Story of Vinolus Winery 11.00: Overcoming Challenges as a Female Winemaker 12.29: Organic Winemaking & Sustainability: Vinolus Winery's holistic approach to winemaking              embraces eco-diversity and sustainability 13.07: The Deep History of Turkish Winemaking 16.00: Wine Production in the Ottoman Empire 18.30: Tasting Turkish Wines – Narince known for its versatility and mineral-driven flavors, is a             standout variety produced at Vinolus £18.10 Vino Turco 23.18: The growth of Narince in Cappadocia, and different style of Narince 27.51: The Meaning of Narince, reflecting the wine's approachable complexity 28.05: Narince's Flavor Profile 29.22: Emir - a fuller-bodied white wine made from 40-year-old bush vines in Cappadocia 30.11: Turkey's most renowned indigenous white grape 33.02: Discussing Cappadocia's Terroir-how the high altitude and volcanic soil contribute to its             wines' mineral-driven character. 34.01: Turkish Wine Regions: Turkey's key wine regions, with Thrace as the largest, followed by             Anatolia, where Cappadocia is located. 37.30: Turkey's Microclimates: Bronwen highlights how Turkey's diverse             microclimates allow for the production of a wide variety of grape types and wine styles,             making it an exciting region for discovery. 39.08: Cappadocia's Wine Culture - Cappadocia's famous “Fairy Chimneys” and ancient             underground cities, once used for wine storage. 41.02: Wine Aging in Cappadocia - how Cappadocia's underground caves provide ideal aging              conditions for wine, thanks to their stable temperature and humidity.   To read more about the book you can go to their instagram page HERE   To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON   Or you can purchase via the publisher in Austria HERE Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

durée : 00:18:18 - Petite pause sur les pistes au restaurant "Tout Schuss" à Gourette - Avec son ambiance chaleureuse et sa cheminée crépitante, le Tout Schuss à Gourette propose une cuisine généreuse mettant à l'honneur les producteurs locaux.

Join us for another wild and insightful episode of The Late Night Restaurant Show, where food, hospitality, and industry stories collide with late-night energy and humor. In this special Terroir Update 2025, we dive deep into one of Canada's most exciting culinary events—The Terroir Symposium—with special guests Tannis and Leanna from Calgary.Expect hilarious banter, unexpected detours, and a deep dive into how terroir, agriculture, and culinary innovation intersect. We explore the importance of connecting chefs with farmers, the power of storytelling in food, and the impact of global culinary influences. Plus, there's talk of signature dinners, chef collaborations, mixology magic, and how Canadian cuisine deserves more love on the world stage.Alongside the discussion, we get sidetracked with spicy challenges, questionable drink choices, and some classic late-night chaos (yes, there may be talk of goats, neon suits, and conspiracy theories about talking to food).Tune in for food industry insights, chef spotlights, and a whole lot of fun—because food isn't just about what's on the plate; it's about the people, stories, and experiences that make it unforgettable.

Join us for another wild and insightful episode of The Late Night Restaurant Show, where food, hospitality, and industry stories collide with late-night energy and humor. In this special Terroir Update 2025, we dive deep into one of Canada's most exciting culinary events—The Terroir Symposium—with special guests Tannis and Leanna from Calgary.Expect hilarious banter, unexpected detours, and a deep dive into how terroir, agriculture, and culinary innovation intersect. We explore the importance of connecting chefs with farmers, the power of storytelling in food, and the impact of global culinary influences. Plus, there's talk of signature dinners, chef collaborations, mixology magic, and how Canadian cuisine deserves more love on the world stage.Alongside the discussion, we get sidetracked with spicy challenges, questionable drink choices, and some classic late-night chaos (yes, there may be talk of goats, neon suits, and conspiracy theories about talking to food).Tune in for food industry insights, chef spotlights, and a whole lot of fun—because food isn't just about what's on the plate; it's about the people, stories, and experiences that make it unforgettable.

Clap de fin pour la deuxième saison de "Métiers d'avenir" ! Pour ce dernier épisode, ce sont les artisan.e.s fromager.e.s qui sont mis à l'honneur. Si l'impact environnemental de l'élevage est bien connu en lien avec la consommation de viande, l'impact du fromage l'est beaucoup moins. Pourtant, on estime aujourd'hui que l'industrie laitière représente 4% des émissions de GES dans le monde.La France est parmi les premières nations consommatrices de fromage, avec une moyenne de 25 kg de fromage annuel par personne, et une production de 24 milliards de litres de lait de vache chaque année, dont une grande partie est destinée à l'exportation. Il est donc indispensable de repenser notre consommation de fromage, et de valoriser des pratiques de fabrication ancestrales, qui respectent les environnements et les cycles naturels, à travers des fromages fermiers, au lait cru. La question de la rémunération des éleveurs est aussi centrale, face à la dictature du bas prix imposée par les grands groupes laitiers. Alors, comment le métier de fromager.e répond-il à ces problématiques actuelles ? Quels sont les bénéfices des fromages et du lait issu d'une agriculture paysanne? Pour le savoir, nous avons rencontré les fromager.e.s Terroir d'Avenir dans leur boutique Rue du Nil, à Paris. Ils nous ont partagé le quotidien de leur métier, leur parcours de reconvertis et surtout leur passion du bon fromage. Cet épisode est issu de la deuxième saison de "Métiers d'avenir". Dans cette nouvelle saison, nous découvrons les métiers de bouche: épicier.e, boulanger.e, boucher.e, fromager.e, poissonnier.e. Ces métiers sont indispensables pour valoriser le travail incroyable de nos agriculteurs. La transition alimentaire passe aussi par eux, par la transmission aux clients des pratiques durables et fidèles au bon sens paysan. Retrouvez Terroirs d'Avenir ici : www.terroirs-avenir.fr ***Pour nous soutenir : - Abonnez-vous à notre podcast ;- Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ;- Parlez d'Écotable et de son podcast autour de vous ;- Allez manger dans nos restaurants vertueux et délicieux ! ***Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://ecotable.fr/pro. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

Dans cet extrait du cinquième épisode de “Métiers d'avenir”, Anaëlle, fromagère chez Terroir d'Avenir, explique comment les problématiques du bien-être animal sont aujourd'hui prises en compte dans la filière artisanale du fromage. Lactation longue, présure végétale, saisonnalité et repos des animaux … découvrez les pratiques responsables des fromagers et éleveurs engagés.Cet épisode est issu de la deuxième saison de "Métiers d'avenir". Dans cette nouvelle saison, nous découvrons les métiers de bouche: épicier.e, boulanger.e, boucher.e, fromager.e, poissonnier.e. Ces métiers sont indispensables pour valoriser le travail incroyable de nos agriculteurs. La transition alimentaire passe aussi par eux, par la transmission aux clients des pratiques durables et fidèles au bon sens paysan. Retrouvez Terroirs d'Avenir ici : www.terroirs-avenir.fr ***Pour nous soutenir : - Abonnez-vous à notre podcast ;- Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ;- Parlez d'Écotable et de son podcast autour de vous ;- Allez manger dans nos restaurants vertueux et délicieux ! ***Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://ecotable.fr/pro. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

1-28-25 We're hanging out with Traci Kufuss tonight, and talking about mead making, and putting recipes together. She's brought a couple of her recipes to share, and we'll dig into the mechanics of mead recipes and getting it to come out well. Traci Kuhfuss comes to us from Texas by way of Arizona. She ís been active as a homebrewer and mead maker for 20 years now, participating in brew clubs and competitions in all the places she has lived and traveled.. Traci is a professional graphic designer who loves making mead. Traci got into brewing once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve. She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer. She has been consistently winning awards since 2005 to include many BOS wins such as Great Arizona Home Brew Competitions, Orpheus Cup, Queen of Beer, and Mead Stampede. After moving to Texas, she briefly dipped a toe in the commercial realm but went back to the homebrew scene. She has even helped with Texas Rivers Distilling in advising how to make good mead to make award winning Honey Creek Honey Spirits. Which took a silver medal in February 2023 at the San Francisco World Spirits Competition. She has been involved in many competitions including The Great Arizona Homebrew Competition and The Great Arizona Mead Competition when she lived in Phoenix, Arizona. Upon moving to Texas she became involved in the local Houston homebrew scene with her clubs the Cane Island Alers and Sugarland Imperialists, helping to grow the mead community & assisting in Operation Fermentation. Traci also ran the Texas Mead Cup from 2019 to 2023 and has new plans to grow the mead judging pool and assist other Texas clubs in growing mead entries in their competitions. Here are a couple recipes she's made: McNutt Rum Amburana (Multi BOS mead) For 3-4 Gallons 12lbs Macadamia Nut Blossom Honey Water to 35 BRIX (1.153SG) Yeast: D-47 5 grams (If you are in a climate too finicky you can use Lutra or EC1118) Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. After fermentation is done (I finish at 1.030-1.040, 14-16%) Add your rum soaked amburana wood. Add amburana to white rum; use 5-6 wafers from a spiral. a little amburana goes a long way. Add the amburana to your racked, stabilized and clarified mead. TASTE IT DAILY. Pull when you are almost to where you want the flavor to be as it will continue to bloom flavors. Very little acid adjustments, but adjust to where you like it. Red Pyment (Terroir of the White Box) For 3-4 Gallons 12lbs Orange Blossom Honey 1 Box of Water to 33 Brix (1.1437 SG) Yeast: 5grams 71B Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. ***add 10-12 cubes of Hungarian Oak to ferment on*** Finish at 10 Brix (1.040 FG) Yes it is sweet, the oak will help offset the sweetness. Rack/stabilize/clarify Join us to talk mead with Traci, and explore making better mead.   This player will show the most recent show.  [break] To listen live, you can find us on Youtube (Youtube starting 1-15-25), Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on!

To start off Tanner, Corey, and David welcome wine expert Duff Bevill to discuss the nuances of wine tasting, particularly focusing on Sauvignon Blanc. Duff shares his extensive experience in the wine industry, detailing the differences between two Sauvignon Blancs from different regions in Sonoma County. The discussion covers wine styles, tasting notes, and the influence of terroir on flavor, while also touching on personal wine preferences and the availability of the wines discussed. 15 minutes in:Gavin Spoor and Farmer Grayce, two influential farmers making waves on social media. Gavin shares his journey into agriculture, his passion for popcorn farming, and how he creatively connects with his audience online. Farmer Grayce discusses her experiences as a young female farmer, tackling misconceptions about women in agriculture and fostering a supportive digital community. Together, they explore the power of storytelling in farming, the challenges and rewards of building an online presence, and the impact social media has on connecting farmers and consumers. Listeners will gain valuable tips on content creation, authenticity, and balancing farm life with digital engagement. Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitConnect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

At Nootropics Depot, we're committed to raising the standards of the supplement industry through rigorous lab testing and transparency. This month, we spoke with Greg Doucette, IFBB Pro bodybuilder and founder of HTLT supplements, about the Turkesterone controversy that raised significant concerns within the bodybuilding community in 2022. Greg is known for his impressive YouTube following and bold personality - not to mention his physique. When Nootropics Depot tested Greg's product, Turk Builder, and found it didn't meet its claimed Turkesterone content, Greg chose to address the issue and take corrective action. In this podcast, we share lab results from Turkesterone products across the market, including those from HTLT's Turk Builder Max. Join us as we discuss the importance of integrity and quality in the supplement industry and explore the science behind these findings. This is an important step towards greater transparency—tune in to learn more! Chapters 0:00 Introduction 3:22 Turkesterone - Nootropics Depot Starts Asking Questions 4:30 HTLT - Fails Turkesterone Testing, Scandal Insues 5:45 Nootropics Depot Wants To Help Companies Improve 6:39 Turkbuilder Was a Fraud?! 7:50 FINALLY Greg Feels Vindicated 9:28 HTLT Thought They Were Doing The Right Thing 12:22 HPLC - High Performance Liquid Chromatography 15:34 TurkMax and TurkBuilder are VERIFIED PURE 19:18 Companies are Buying Fake Turkesterone and Profiting 21:55 How Did Greg Discover Turkesterone? Greg Meets Marwan 25:50 Difference Between Chinese and Uzbek Turkesterone 28:00 Turk Allows You To Feel More Aggression and Train Harder 28:39 Reselling Turkbuilder - A Second Chance 30:24 Everyone Wants A Mechanism of Action?! 34:24 Ecdysterone vs. Turkesterone Ratio 38:10 Ensuring Product Quality - For the Meatheads 38:28 Turkesterone is a Product that Can Make You Better 43:00 Researchers Aren't Always Transparent 44:30 Quoting Bad Studies - How To Prove Identity and Purity? 49:00 TurkBuilder Uses Turkesterone as a Quality Control Point 51:45 Comparing TurkBuilder, TurkMax, and Beta Ecdysterone ND 55:58 Suppliers Lying and Spiking Products 57:30 Do It Right TWICE 59:50 Expedition to Uzbekistan 1:03:27 Terroir within Supplements - Ingredients and The Elements 1:08:30 Tasting Compounds - Can You Eat Ajuca Turkistanica Raw? 1:09:55 - Other Ecdysterone Compounds 1:12:14 Thank You To HTLT Partners in Uzbekistan 1:18:55 Snake Oil - The Real Story 1:20:00 What's your favorite exercise in the gym? 1:27:25 Mr. Happy Stack 1:33:50 Requiem For A Dream? 1:38:06 I Feel Vindicated

Meike Näkel and her sister Dörte run the Meyer-Näkel winery in the Ahr region of Germany.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover the groundbreaking research of Jim Ippolito, a leading expert in soil health and fertility from Ohio State University. Our engaging conversation uncovers his innovative methods for utilizing soil bacteria to enhance nutrient availability, especially phosphorus—a vital yet non-renewable resource. We challenge traditional farming practices and highlight how leveraging natural soil biology can revolutionize sustainable agriculture, reducing the reliance on external fertilizers. Explore the fascinating intersections between soil microorganisms and human biology as we discuss how ecosystems shape microbial diversity and affect everything from prairies to farmlands. We draw intriguing parallels between biological structures found in nitrogen-fixing bacteria and human components, such as hemoglobin, revealing the profound interconnectedness of all life forms. Jim shares his optimistic vision of how phosphorus-solubilizing bacteria might reshape agriculture, emphasizing the pressing need for innovative solutions to ensure a sustainable future. As we tackle the economic and practical challenges faced by producers transitioning to sustainable methods, Jim offers insights from his extensive experience with biochar, biosolids, and integrated agroecosystem management. We delve into the potential and hurdles of using biochar in large-scale agriculture and discuss the importance of balancing modern techniques with traditional knowledge in regenerative agriculture. Our conversation concludes with an exploration of efforts to advance soil health legislation in Ohio, highlighting the critical role these initiatives play in promoting resilient and sustainable agricultural practices.   For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/ Keywords Soil Bacteria, Sustainable Agriculture, Phosphorus, Nutrient Availability, Traditional Farming Practices, Natural Soil Biology, Microorganisms, Human Biology, Ecosystems, Nitrogen-Fixing Bacteria, Hemoglobin, Chlorophyll, Biochar, Biosolids, Agroecosystem Management, Regenerative Agriculture, Soil Health Legislation, Ohio State University, Soil Science, Terroir, Soil Microbiology, Soil Health, Sustainable Future, Agricultural Practices, Soil Management, Economic Challenges, No-Till Farming, Cover Crops, Biochar Applications, Environmental Remediation, Niche Agricultural Settings, Biosolids Management, Landfills, Phosphorus Management, Environmental Issues, Regenerative Agriculture, Native Forage, Resilient Ecosystems, High-Managed Systems, Modern Agricultural Practices, Traditional Methods, Native Grass Forages, Soil Health Initiatives, Soil Health Bill, Task Force, David Brant, Beneficial Bacteria

What do today's consumers really want in their glass? Are wine ratings the ultimate guide to wine enjoyment? In this episode of Wine Talks, Paul K sits down with Aymeric de Gironde, CEO, president, and winemaker at Château Troplong Mondot in Saint-Émilion, France. With a family legacy in the wine industry, Aymeric discusses the philosophy that guides his approach to winemaking: crafting wines that capture the essence of their terroir. He shares his insights into the modern wine consumer's preferences, emphasizing their desire for wines that are approachable yet complex, with vibrant energy.  Tune in to explore the nuances of terroir and learn how today's winemakers are redefining wine for the modern palate.   Key Takeaways: Introduction (00:00) Meet Aymeric de Gironde of Château Troplong Mondot (00:26) Gironde's family background in winemaking (02:57)  The importance of consumer experience in wine (04:36) Terroir's role in defining wine character (07:40) Modern consumer's wine preferences (10:38) Impact of climate change on Bordeaux vintages (16:29) The role and relevance of Michelin guide (19:04)  Aymeric's views on organic and natural wines (35:40) Episode wrap-up (49:04)   Additional Resources: