Podcasts about touriga nacional

Douro Tinto is often called a “Steakhouse Wine” but that really doesn't do it justice. This fabulous wine from the Douro region of Portugal - an area most famous for the fortified wine Port - is a rich, smooth, and lovely drinking wine that needs to be on your table. Grown on very steep hillsides, the variety of the grapes in the blend can include up to 50 varieties, but the majority of the blend is usually Touriga Nacional, Touriga Franca, and Tinta Roriz - which is the Portuguese name for Tempranillo, most famously in Rioja wines from Spain. Because of the wide-variety of grapes used, the blends can vary, but overall you can expect a lush, juicy wine with enough acidity that it pairs amazingly well with food. If you are looking for an alternative to your rich Syrah or Bordeaux or Napa Cab, and you want a wine with more balance and less punch-you-in-the-face oak, Douro Tinto is a wine you have to seek out. Wines reviewed in this episode: 2019 Quinta das Carvalhas Douro Tinto, 2021 Wine & Soul Manoella Douro TintoSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

I had never tried a dessert wine till last year. I must admit they can be delicious and a great alternative to coffee. Vignoles is a high acid and high sugar white grape. Because of its high sugar content, it can be made into a late-harvest style sweet white, but is also produced into a dry and off-dry white wine. It is moderate in winter hardiness. Port wine is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is a sweet wine, and can be either a white or red wine. It can also be produced using two different processes. First is a “reductive” ageing process where the wine is aged in a sealed container and not exposed to air. Because of this, there is no exposure to oxygen and no evaporation. This produces a wine that is smoother on the palate and less tannic. The second style is matured in wooden barrels, and known as “oxidative” aging. Because is has some minimal exposure to oxygen and some evaporation, the wine that remains is slightly more viscous. Our second wine is not a true "Port" wine, but is made using the same grapes and process.Tonight, we are comparing: 2021 Stone Hill Winery Late Harvest Vignoles. I purchased this wine at the winery for $24. This is an estate-bottled wine from Hermann, Missouri. They report it had 29-degree Brix at harvest and the wine is bottled with 12.6% residual sugar. The wine has aromas of honey, peach, and floral, and has 9.7% alcohol. This wine was awarded 90 points in the 2024 Decanter World Wine Awards. Our second wine is a non-vintage Nightjar from Cooper's Hawk Winery and Restaurants. The wine pairs perfectly with chocolate or rich cheese. It has the flavors of black cherry, blueberry, dried fig, toasted pecan, and cocoa bean. It has a long finish with hints of fruit preserves and has 18% alcohol. This is a port-style wine made with a blend of Tempranillo, Touriga Nacional, Tinta Cao, Bastardo, Alvarelhao, and Souzao. All are traditionally used in Port wines. Part way through the fermentation process, brandy is added to the wine, which kills the yeast and raises the alcohol content. It also leaves residual sugar in the wine. Port-style wines are sweet and fortified wines. Nightjar cannot be called a Port because it is not made in the Duoro Valley, a region in northern Portugal. The wine cost $24.99. Next week we will compare a Malbec wine from Argentina with a Washington State Syrah.

No episódio #238, Thamirys Schneider e Marina Bufarah trazem dicas para quem ama um bom Cabernet Sauvignon! Se essa é sua uva favorita, que tal explorar novos rótulos com Touriga Nacional, Tempranillo e Nebbiolo? Pegue sua taça, dê o play e descubra novas paixões no mundo do vinho!

Touriga Nacional is, beyond a doubt, the most important, praised, and discussed red grape in Portugal. An essential part of Port and the dry wines of the regions of Dão and Douro, this powerful grape has spread throughout Portugal and has captured the imagination of winemakers from Australia to South Africa to California and more. Photo: Touriga Nacional. Credit: Unsplash   In this show, I go through the highlights of this beautiful grape and talk about how it went from near extinction to the Queen grape of Portugal. I review the origins, vineyard habits, aromas and flavors, and then discuss the specific places the grape grows and why it thrives where it does.    Touriga is not just a fantastic grape, it will be an important factor in dealing with our changing climate. Take a listen to the show and see why this grape is so outstanding.    _______________________________________________________________   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes      

As the pioneer of Vitis Vinifera in the Eastern US, Dr. Konstantin Frank is one of the key leaders of the Fingers Lakes region in New York. Meaghan Frank, a fourth-generation vintner, has been leading the charge to evolve its hospitality program to create brand ambassadors for the winery and the region. Its 1886 Wine Experience has won Best Wine Tour by USA Today in the last two years. Meaghan breaks down their hospitality program and its impact on their business. Detailed Show Notes: Finger Lakes region, NY - 150 wineries (of 400 in NY), NW NY State - 5 hrs from NYCSkinny, deep lakes that moderate weatherGlaciers left diverse soilsTourism-driven, seasonal visitors (spring to fall) for lakes, hiking, close to Niagara Falls, Corning Museum of GlassDr. Konstantin Frank - PhD in Viticulture from Odesa, Ukraine; a grape scientist; fled to NY during WWII35 years of cold climate grape growing experience when moved to NY1st to plant vinifera in Eastern USPlanted experiment station in the 1950s - 68 varieties, including Furmit, Pedro Ximenez, and Touriga Nacional) to research what would work bestDr. K Frank Winery17 vinifera varieties → 40 wines60% wholesale, 40% DTC40 states, 9 export markets (5%, incl Japan, Aruba (lots of NY visitors), UK)DTC 60% e-commerce (driven by wine club), 40% hospitalityHospitality programThe goal is to create brand ambassadors and loyalty, get the word out about the Finger LakesInspired by Australian hospitality programs - private, educational~40k visitors/year (#1 PA - 1 hour away, NJ, OH, NY core markets) - all seated, paidPre-pandemic - ~80k visitors/year for free bar tastingsMoved to an experience-driven program with wine educators, take advantage of lake viewThree experiences: Eugenia's Garden - modeled after great grandmother's garden, most casual, can do a la carte glasses/bottles/flights; enables people to enjoy the day; targets a younger demographicSignature Seated ($15pp) - most popular, educational, 1 hr, 6 wines, 5 different themes that are part of the winery's story (e.g., traditional sparkling, Riesling pioneer, groundbreaking grapes, red wines)The 1886 Wine Experience ($75pp) - only May-Oct, 2-2.5 hrs, led by wine educator, a tour of the vineyard, sparkling and still wine cellars, seated tasting of 4 wines with bites, followed by additional tastings; won best wine tour by USA Today last 2 years; lots of 1st-time visitors book 1886 due to unique natureLessons learned - used to do 6 wine flight w/ bites, which was too many; did themed months (e.g., sparkling) - did not work with mostly touristsDifferentiators - spend lots of time, has a separate private space for 1886Wine club evolutionUsed to have people pay upfront for the year - bigger barrier to signing up, always feel like “playing catchup” to ensure value delivered, concentrated work during shipment periodsMoved to more subscription model - quarterly, 3 wines w/ default package, fully customizable, no upfront fee, 20% discount on wines, and get free tastings (no limit)8% club conversion - the only way to get free tastings now, used to waive w/ 4 bottle purchaseLocals small portion of the club - pickup option only 10%, PA #1Avg tenure 1.5 years, seeing it extend with the new club modelPopular winesHospitality - Rkatsiteli #1, traditional method sparklingWholesale - #1 & #2 - dry & semi-dry RieslingRiesling 60% of production, traditional method growingIncreasing issues around climate change - 2023 had the largest spring frost in history, increasing water issues Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

To download the transcript CLICK HERE Hello, wine friends! Welcome back to part two with the incredible wine presenter, Tom Surgey. If you caught part one, you already know why he's a master at talking about wine. In our previous episode, we delved into the Bairrada wine region, but today, we're shifting our focus just east to the Dão region. Dão, with its higher altitudes and elevations, produces wines that are elegant, perfumed, and full of finesse—perfect for gastronomy. We'll explore how beautifully Touriga Nacional and the white grape variety Encruzado thrive in this region. Get ready to dive deeper into the Dão wine region and join us as Tom walks us through his new wine book, “How to Drink Wine” (due out 29th August). We'll focus on the food pairing section, where Tom will share his insights on pairing Dão wines with various dishes. You can pre order it now HERE However, Tom's book isn't just about pairings or wine history. It also covers practical topics like restaurant markups, wine shop pricing, and tips for buying the right wine. One intriguing topic we'll cover is light strike - a wine fault that can significantly affect flavor. We'll discuss what it is, how it happens, and how to avoid it. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 03.01: Toms' trip to Dão in Portugal and his experience in the region 04.36: Francesinha - the portuguese must try sandwich 10.45: The main white grape: Encruzado 13.44: The main red grape: Touriga Nacional 16.42: The red grape variety Alfrocheiro - tannin profile, fruit yields and harvesting 18.00: Mencia (known here as Jaen) - flavour and aroma profiles 18.28: Winemakers thoughts on Tinta Roriz (aka Tempranillo) 22.15: Top producers like Carlos Lucas: Quinta do Ribero Santo 25.05: Wines from Quinta dos Roques 26.37: Portugal's industry is still big on blends 30.04: Toms''s new book  “How To Drink Wine” and how he would pair Dão wines with food 38.18: Discussing the cost of wine, duty,  and markups (all mentioned in detail in the book) 43.08: How UV light affects wines in direct sunlight - “Light strike” 46.15: Researching Light strike and performing experiments in different settings/environments   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.

Join us as we review the 2018 Touriga Nacional from Quinta das Carvalhas, located in the Douro region of Portugal. This week, we meet Aaron's pet dragon, learn about the Touriga Nacional grape, and finally come up with a name for our quiz game! Thanks for listening and Happy Sipping! Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I sat down with Filipe Ferreira who is the owner + winemaker at Quinta da Foz in Douro, Portugal in town for the exclusive annual Top Drop event.  Because of very tight scheduling we had limited time together but boy, we sure covered a lot of ground!Originally from the Dão region, he saw huge potential in this winery founded by the Calem family over 150 years ago and took over the reins in 2014. With a total of 20 acres plus vines over 80 years old, along with 30+ indigenous varietals planted, he has worked the vineyards for over a decade and developed a wine program which underscores the regions' status as a top UNESCO World Heritage designated site and area for viticulture the world over.Are you curious about Touriga Nacional, Touriga Franca and Tinta Roriz grapes? Foot-stomping in massive granite lagares or what makes the Iberian Peninsula so ideally suited to this ancient tradition of winemaking for over 2000 years?  Have a listen and gain insight from this passionate Portuguese winemaker. LINKS:Winery: BC Agency: Top Drop Festival: Remember to HEART, subscribe, SHARE the link & share the LOVE. With Gratitude,Wine Guy Ty.**The best wines are those shared with friends. Let's share my next DROP together!Follow WineGuyTy's adventures! Head on over to IG: @WineGuyTy

To download the transcript CLICK HERE   Welcome back to part two with Anne McHale, Master of Wine. In this episode, we shift our focus from Alsace to the Douro region in Portugal. Anne shares her memorable experience of treading grapes in the Douro, highlighting the historical significance of traditional foot treading in port wine production and comparing it to modern mechanical methods.   We'll explore the primary red grapes used in port production: Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Cão, and Tinta Barroca. Additionally, we'll discuss the breathtaking UNESCO World Heritage landscape of the Douro, with its steep, vineyard-covered slopes visible (something we should all be experiencing from a cruise boat along the River Douro).   We dig deeper into the unique vineyard planting methods: the traditional stone-wall terraces called Socalcos, the 1980s earth-bank Patamares, and the vertical plantings known as Vinha ao Alto. And even the oldest stone walls, Pilheiros, believed to be 400 years old.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead:   2.45: The different techniques used to build the unique terraces of the Douro region 06.01: Treading grapes at Quinta do Vesuvio 10.55: The €500 per-person experience at Quinta do Vesuvio 11.44: Douro - A UNESCO World Heritage site 13.30: Advantages & disadvantages of Treading traditionally vs mechanically   16.35: Best places for premium wines - Douro superior & Cima Corgo, and the climatic changes throughout region 17.40: Understanding these geographical concepts in preparation for the diploma questions 18.57: The schist and granite soils 20.45: Questions surrounding the Touriga Nacional variety - the D5 Fortified Exam and how to remember the descriptions of each grape variety in the typical blend 25.32: Anne's experience staying in the Grahams' Quinta - Quinta Dos Malvedos 26.20: Douro: The third oldest demarcated wine region in Europe 29.56: Syminton Family Estates 30.30: Wine Estate recommendations in the Douros 33.58: Three Therapy - a comprehensive guide on how to study for the Level 3 WSET   And don't forget if you want to know more about Anne's incredible Diplomatherapy you can click HERE to get weekly emails to help you with your diploma. Or if you want to explore more of what Anne has to offer Diploma related, click 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.

Em Portugal, destacam-se os vinhos locais de corte. As diferentes variedades de uvas são misturadas, muitas vezes, nos vinhedos; tornando a separação de cada casta inviável. Muito se questiona sobre a uva mais emblemática do país. Uma delas vem ganhando notoriedade nesse âmbito: a Touriga Nacional. OUÇA E APRENDA: as regiões produtoras relevantes e suas influências geográficas; perfil sensorial e as sugestões de vinícolas e produtos, que valem a experiência. Bom aprendizado! ------------------------------------- Sugestão de degustação: vinho tinto português com uva Touriga Nacional Degustação do prof.: Quinta Brejinho da Costa Selection 2017 ------------------------------------- Baixar materiais e conteúdos extras: Telegram ☛ https://t.me/MarceloVargasSensory ------------------------------------- Saber mais sobre o prof. Marcelo Vargas: Instagram ☛ https://www.instagram.com/marcelo_vargas Aulas gratuitas ☛ https://www.sensorybusiness.com/marcelo-vargas -------------------------------------

Visit the Nacional Vineyard of Quinta do Noval with Austin Beeman in Portugal.   The Nacional vineyard at Quinta do Noval in Portugal is considered one of the most important vineyards in the world. It survived phylloxera which devastated European vineyards in the late 1800s. The plot is the only survivor of the disease in the Douro Valley, and the reason for its resistance is still unknown.  The vineyard is home to a traditional field blend of Portuguese grape varieties, including Touriga Nacional, Touriga Franca, Tinta Cão, and Souzão.  The vineyard is managed organically, and the low quantity of grapes produced results in a rare and valuable wine, with prices reaching beyond 1000 euros per bottle. The Nacional vineyard is considered the treasure of Quinta do Noval. THIS IS EPISODE 94 OF UNDERSTANDING WINE WITH AUSTIN BEEMAN http://www.austinbeeman.com/podcast   SPECIAL THANKS: Mark Caron and the entire team at VINTUS.  https://vintus.com/producers/quinta-do-noval Patricia Bastos and the entire team at Quinta do Noval. https://www.quintadonoval.com Steve Maher, Eric Faber, and My Former Colleagues at Cutting Edge Selections https://www.cuttingedgeselections.com   EQUIPMENT: Main Camera: Canon R8 https://amzn.to/486cHQf 2nd Camera: DJi Pocket 2 https://amzn.to/3GEwqL3  Mic:  Audio Technica AT875R https://amzn.to/3TaIfAn Travel Bag: Peak Design Travel Line Backpack 45L. https://amzn.to/41b6FvA Camera Bag:  Peak Design Everyday Messenger Bag. https://amzn.to/481yGaU   FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com Instagram: https://www.instagram.com/austinbeeman/  TikTok: https://www.tiktok.com/@austincbeeman   WORK WITH AUSTIN:  http://www.austinbeeman.com/about-me  or acbwine@gmail.com  --- AUSTIN BEEMAN… is a veteran of the wine business with nearly a quarter century's experience in Marketing and Sales (wholesale, retail, & DTC.)  Austin has a deep knowledge of the global wine business with expertise in Wholesale Distribution, Brand Management, B2B & B2C Fine Wine Sales, and Wine Marketing with Quantifiable ROI. Austin Beeman most recently executed on that expertise for Cutting Edge Selections as Vice President of Marketing / Brand Manager Emerging Regions.  While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry.  His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and has reached nearly one million wine lovers around the world. Austin holds the prestigious MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

A Touriga Nacional tem mesmo notas de violeta? E o Alvarinho, os aromas são mesmo de líchia? A perfumista Cláudia Camacho tem uma interpretação distinta dos apontamentos aromáticos das castas e dos vinhos. Afinal, os descritores que estamos habituados a usar podem estar completamente errados... Este e outros episódios também disponíveis em josejoaosantos.com

A Serra do Sudeste vem despontando de forma vertiginosa e despertando interesse de muitos viticultores por terras ainda inexploradas naquela região. Região de clima marítimo moderado com dias quentes e noites frescas, precipitação anual de 1380 mm, solo granítico, levemente ácido e com boa drenagem. Com plantios da Cabernet Sauvignon, Cabernet Franc, Teroldego, Marselan, Gamay, Merlot, Tempranillo, Tannat, Touriga Nacional, Alicante Bouschet e Ancelotta, além das brancas, Sauvignon Blanc, Grewurztraminer, Malvasia de Cândia, Riesling e Pinot Grigio, toda essa produção, antigamente, era enviada para Serra Gaúcha de onde eram produzidos os vinhos. Contudo, essa realidade vem mudando com pequenas vinícolas que estão surgindo na região com projetos sensacionais. #vinho #vino #vin #wine #wein #ワイン #酒 #instawine

Touriga Nacional - wer diese portugiesische Rebsorte nicht kennt, sollte "Parras Evidência Reserva Tinto Dão 2020" versuchen. Vollmundig aber nicht schwer, passt dieser Rotwein hervorragend zu Fleischgerichten. Der Wein ist erhältlich bei www.silkes-weinkeller.de

A história da Bairrada terá sempre um capítulo dedicado a Luis Pato. Controverso, rebelde e provocador, foi dos pioneiros a exportar o próprio vinho para mercados europeus, nos anos 80. Autor de clássicos e ensaios, defensor da Baga e promotor da Touriga Nacional, aborda nesta conversa passado e presente do mundo do vinho. Este e outros episódios também disponíveis em josejoaosantos.com

No episódio #34 do Podcast ADEGA, Christian Burgos e Eduardo Milan conversam e contam tudo sobre a região do Dão, em Portugal.

In this episode host Aimee Cronin is joined again by Serge Lozach, VP-Managing Director, Wine in Motion USA, an Importer of Kopke Port Wines to taste a selection of Kopke Port Wines. Listen to learn about the history, vinification, tasting notes, recommendations and awards of the Kopke Port Wine portfolio! The wines include: 2003 White Colheita 20 Year Old White Port 2002 Tawny Colheita 2012 Tawny Colheita 10 Year Old Tawny 20 Year Old Tawny About LozachBorn into a family of French restaurateurs based in Hell's Kitchen in New York City, Serge Lozach has had one foot in American culture and one foot in European since birth. Upon graduation from Queens College of the City of New York with degrees in Communications and Political Science, Lozach immediately focused on wine marketing and sales. Over his career, employers included The Hess Collection, Moet Hennessy USA, SOPEXA USA, and Paul Hobbs Imports. In 2006 Lozach was certified WSET (Wine& Spirit Education Trust) level 3 Advanced. In 2018 Lozach was appointed VP and Managing Director of Wine in Motion USA, an importer specializing in the wines of Portugal. The company's lead brand is Kopke Port, the oldest Port wine house (est. 1638). This Portuguese (as opposed to British) style Port House is an industry leader in the sales and distribution of Colheitas and Aged Ports, with some of Porto's deepest cellars. Lozach oversees all marketing and sales, including building the brand's national distribution network.Serge resides in Pawtucket, Rhode Island with his wife Irene and enjoys spending time with his new granddaughter Ellie June. When not working Serge can be found roaming the woods in search of prey with his two Cairn Terriers, Hudson and Farouk.About Kopke Port WineKopke Port Wine (Portugal), est. 1638, is the oldest Port wine house. Located in the upper Douro DOC, a UNESCO Cultural World Heritage site since 2001, Kopke benefits from the imposing geography of the Douro Valley: the plunging valleys allow vines to be planted from altitudes of 1,900 feet on the upper ridges, down to 230 feet alongside the river, with immensely diverse terroirs. Kopke wines are sourced and produced in Quinta São Luiz, one of the most important estates in Douro region. This 300-acre estate has 220 acres planted to traditional Portuguese grape varieties, such as Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Cão. There are also small plots of Tinta Barroca and Souzão. Kopke is also opening a small inn, The Vine House, at Quinta São Luiz this coming July.Wine in Motion USAKopke Port WinesInstagram: @ kopke1638 Be sure to follow Slice of Wine on social media: LinkedInInstagramTikTokSlice of Wine is produced by Slice of Media, Inc. 

This week's show is short but extremely valuable! We tell you about one of the best value regions in the wine world: Lisboa, the area around Lisbon in Portugal.   Although it has extensive hills and regional variation in climate, the real action is less in the smaller DOCs (Denominacão de Origem Controlada) and more within the larger Lisboa IPR (Indicação de Proveniência Regulamentada or Protected Designation of Origin). Using the freedom of the larger IPR, winemakers are making spectacular blends of native and international grapes for prices that seem too good to be true.   The city of Lisbon. Photo: Pexels   The pressure is off to feel like you have to age these wines, spend a lot of money, or save these bottles for a special occasion. For less than US$10 you can often get a lovely bottle of red or white that drinks above its price point and is great for weeknight drinking.    Here are the show notes: We give an overview of the Lisboa Region Location: It's the wine region around the capital of Portugal, Lisbon. It extends 150 km/93 miles up the coast, following the Serra de Montejunto, which go north from Lisbon, and divide Lisboa in half. Wines near the Atlantic side in the west are influenced by strong winds, mists, and weather. On the other side of the hills, the climate is warmer and the ripening more predictable (the wines are often better!) One of Portugal's most prolific regions (there are many co-ops here), until recently it was called Estremadura and was relatively unknown until it changed the name of the IPR to Lisboa, making it easier to recognize on the shelf Wine has been made in the region since the Phoenicians and regions around Lisbon became famed in England over the centuries but have lost much of their cachet Map: Wines of Lisboa   Terroir: Lisboa is a large, hilly, varied region with two main soil types: clay-limestone and clay-sand Due to the mountains and Atlantic influence, there are hundreds of microclimates so wines come in many styles The climate is either marked by strong Atlantic influence on the coast with high winds and fall rains OR by a Mediterranean climate, when the vines are protected by the Montejunto   Grapes: More than 30 grape varieties are used, the majority for white wine production. Almost all are blends. The main grapes include: Whites: Arinto, Fernão Pires, Malvasia, Seara-Nova, Vital with Chardonnay, Sauvignon Blanc and other international whites. They tend to favor the Arinto grape and can have richness but with balanced acidity to go well with seafood. Reds: Alicante Bouschet, Aragonez, Castelão, Tinta Miúda (Graciano), Touriga Franca, Touriga Nacional, Trincadeira with Cabernet Sauvignon, Syrah, Merlot and other international reds. Reds are known to be quite fruity but with balanced acidity and tannin and no to low oak treatment Arinto grape. Photo: Wines of Portugal    Subregions: There are nine DOCS within a short drive of the capital city South, very close to Lisbon: Bucelas, Colares and Carcavelos Center: Alenquer, Arruda, Lourinhã, Óbidos, Torres Vedras North: Encostas d'Aire   Photo: Courtesy of MC Ice Here is a short summary of the DOCs: Bucelas: “the prince of Portuguese wine” this is the best of Lisboa's regions for white wine and as such, it's delimited only for whites. Arinto dominates and is likely native to here. The wines are like citrus and they have high acidity with salinity, minerality and sparkling Bucelas is also made successfully in the region. This wine was famed during the Age of Exploration, cited by Shakespeare in Henry VI, and a favorite of the royal family in England under King George III   Colares: Very close to Atlantic, northwest of Lisbon, there are only166 acres/67 ha left to this DOC. The area gained fame because it was one of the only places in Europe never touched by phylloxera -- its loose sandy soils allowed ungrafted Ramisco vines to thrive on coastal sand, even while everything else perished. The sandy soils have clay underneath to hold the grapes in the ground. The Malvasia Fina grape makes aromatic whites, and the famed red is the flavorful, tannic Ramisco with Castelão   Photo: Sands of Colares, (c) Wines of Portugal   Carcavelos: A small area of just 47 acres/19 ha, Carcavelos is west of Lisbon and the area is pretty much gone because of urban sprawl, although some producers are reviving the fortified sweet wine of Galego Dourado, Ratinho, Castelão and Arinto. The wine can be vintage or non-vintage, white or red     Center of the Lisboa IPR: Alenquer: The most esteemed of the sub-regions with Bucelas, Alenquer is an inland region on the southeast side of the Serra de Montejunto. The mountains shield Alenquer from cold, Atlantic winds. The warmer climate ensures good ripening of red grapes, although aromatic whites and rosé are also made in Alenquer. The wines are blends of the main grapes (mentioned above)       Óbidos: Located near the Peniche peninsula, west of the Candeeiros mountains, and an hour north of Lisbon, this very windy and cold area is close to the coast and makes top sparkling wines. Cold, wet winds, and high humidity seep in through breaks in the mountains, making viticulture a challenge. The moisture promotes vigor, so it is very hard to make quality dry wine here, although some producers are trying to make red.       Arruda: Behind hills, protected from storms, Arruda makes red and whites (mainly blends) from indigenous and international grapes. The reds are better known than the whites.     Torres Vedras: A bulk wine region of red and white grapes. Most of the wines are designated Vinho de Mesa even though it is a DOC     Lourinhã: Windy and cold, the grapes don't ripen so this area is demarcated for Aguardente or Brandy. The sauce is made from the Tália varietal, which is Ugni Blanc (also used to make Cognac and Armagnac) North Encostas d'Aire: On limestone slopes and hills in the western Candeiros and Aire Mountiains, this DOC makes full, fruity reds, and acidic but ripe whites from traditional grapes. It's the largest DOC in Lisboa.   Lisbon, Photo: Pixabay Bonus: MC Ice was just there so he shares some advice on food and wine pairing!    Lisbon is a great city to visit and it's easy to get to the wine regions. Better yet, it's SO affordable that traveling there nightly through your glass is 100% attainable!   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes    

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am sitting down with Julie Kuhlken of Pedernales Winery in Texas. Julie was so helpful in helping me understand the Texan AVAs for my recent article in SommTV. As we talked for the article, I knew I wanted to continue the conversation for the podcast. Join me as we discuss the differing conditions within a single AVA, the trials and tribulations of producing wine in Texas and why Texan wine should be on your radar. Plus, we talk through the tasting of Touriga Nacional!  If you enjoy Exploring the Wine Glass, I'd appreciate you giving me some love by taking two minutes out of your day to write up a review on whatever app you listen on. It is the best way to support the show. Find out more about Pedernales Winery here.  Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte! Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

Wine educator and certified sommelier Grant Wood and Robert Tas explore the adventurous wine list at Dagon, a restaurant that fully embraces the more exotic side of the Mediterranean and Middle Eastern cuisine and provides a wine list to match. For all oenophiles ready to step out of their comfort zone, Grant points out a few wines from Israel, Lebanon, Morocco, and Greece.  Wines reviewed include: 2014 Golan Heights ‘Yarden' brut rose from Galilee in Israel Arnot-Roberts rose of Touriga Nacional, California 2020 Skouras ‘wild ferment' Assyrtiko from the Peleponnese in Greece

Today's Guest: Serge Lozach, VP-Managing Director, Wine in Motion USA -Importer of Kopke Port WinesListen to discover:How to sell the oldest port wine - Kopke - in the US market?Their new distribution partnership with Skurnik; & how Wine in Motion chooses American distributors for KopkePre-sale techniques: 2022 short listThe art of declaring a vintage (When and why)Tasting with SergeThe benefits for Kopke to be the first Port Wine house to release 50 YOAbout LozachBorn into a family of French restaurateurs based in Hell's Kitchen in New York City, Serge Lozach has had one foot in American culture and one foot in European since birth. Upon graduation from Queens College of the City of New York with degrees in Communications and Political Science, Lozach immediately focused on wine marketing and sales. Over his career, employers included The Hess Collection, Moet Hennessy USA, SOPEXA USA, and Paul Hobbs Imports. In 2006 Lozach was certified WSET (Wine& Spirit Education Trust) level 3 Advanced. In 2018 Lozach was appointed VP and Managing Director of Wine in Motion USA, an importer specializing in the wines of Portugal. The company's lead brand is Kopke Port, the oldest Port wine house (est. 1638). This Portuguese (as opposed to British) style Port House is an industry leader in the sales and distribution of Colheitas and Aged Ports, with some of Porto's deepest cellars. Lozach oversees all marketing and sales, including building the brand's national distribution network.Serge resides in Pawtucket, Rhode Island with his wife Irene and enjoys spending time with his new granddaughter Ellie June. When not working Serge can be found roaming the woods in search of prey with his two Cairn Terriers, Hudson and Farouk.About Kopke Port WineKopke Port Wine (Portugal), est. 1638, is the oldest Port wine house. Located in the upper Douro DOC, a UNESCO Cultural World Heritage site since 2001, Kopke benefits from the imposing geography of the Douro Valley: the plunging valleys allow vines to be planted from altitudes of 1,900 feet on the upper ridges, down to 230 feet alongside the river, with immensely diverse terroirs. Kopke wines are sourced and produced in Quinta São Luiz, one of the most important estates in Douro region. This 300-acre estate has 220 acres planted to traditional Portuguese grape varieties, such as Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Cão. There are also small plots of Tinta Barroca and Souzão. Kopke is also opening a small inn, The Vine House, at Quinta São Luiz this coming July.Wine in Motion USA Kopke Port WinesInstagram: @ kopke1638 Be sure to follow Slice of Wine on social media: LinkedInInstagramTikTokSlice of Wine is produced by Slice of Media, Inc. 

Leslie Williams, Arlene Hunt and Fionnuala Jones all joined Sean Moncrieff for this week's movies and booze live from the Sugar Club with thanks to Marks and Spencer. Today's wines with thanks to Marks and Spencer included: Prosecco Rose All Prosecco comes from Northeast Italy. Prosecco Rosé is a relatively new category with the Consorzio the Italian regulatory body permitting its production from Nov 2020. M&S were the first major retail to launch Prosecco Rosé. The M&S Prosecco Rose is made by a family winery based in the Del Bianco family located in the heart if the Prosecco near the town of Conegliano. The grapes are Glera a white grape and Pinot Noir (or Pinot Nero in Italian) max 15%. Glera makes lively floral wines and Pinot Noir adds the strawberry red fruits. Prosecco Rosé as with all Proseccos is made by the Italian/Martinotti/tank method, where the still wines undergo a second fermentation in big, pressurised tanks to produce the lovely creamy bubbles. Proseccos are all designed to be drunk you and fresh to enjoy all the lovely floral fruity flavours. Classics Pinot Grigio M&S Classics range aim to have wines which truly represents the best quality and typicity of the region or grape. Italian Pinot Grigio can get a bad wrap as lacking flavour and insipid, but it Northeast Italy it can be made into a really flavoursome wine. The M&S Classics Pinot Grigio is made for us by a lovely family winery which is based in a repurposed brick making factory. M&S work closely with the family to make our own wine blend. We visit it them every year in November after the harvest to agree which wine parcels will go into our blend. We aim to get the wine to sing with fresh pear and white blossom notes, round and full flavoured but a wine that can be sipped on its owned or paired with fish and just about any Italian dish Lisboa Bonita This wine is made exclusively for M&S by Casa Santos Lima, based 25kg from Lisboa in Portugal; a country that makes the full range of wines from Sparkling, Red, White, Rose and sweet but are less visible on our shelves as they have a healthy home and tourist market. Portugal has a rich myriad of the local indigenous grape. This wine is made from a selection of these and includes Caladoc, Castelao, Tinta Roriz, Alicante Bouschet, Touriga Franca and Touriga Nacional. This blend gives to a rich full bodied oaked wine that has flavours of ripe black berries and bergamot. There are vanilla notes as well that come from the 6 months ageing in French and American oak for give this complex wine. The label reflects the beautiful blue and white tiles often seen in Portugal particularly buildings in the old town of Lisboa. This hearty wine is perfect for BBQs from the full meaty versions to the creative vegan dishes now being seen. The wine of course is vegan as all M&S wine are.

Inspired by a question from a Patron, we give you an original list of wines that are true alternatives to Cabernet if you love the OG and you want to branch out. We come up with 7 solid ideas that are similar but different enough to make them interesting.   The original idea for this list was from Patron Serl Z. and Leigh W. gets credit for naming this series.  People were so excited for these new ideas, we may just make it into a series! We begin by discussing the main characteristics of Cabernet Sauvignon: Flavors: Black fruit –especially blackcurrant, black cherry, black plum, blackberry -- earth in Old World versions, fruit in New World versions. The wine occasionally shows mint, eucalyptus, thyme, or green pepper notes. With oak Cab smells and tastes like tobacco, pencil shavings, cigar box, leather Generally tannic with good acidity. Some can be age-worthy if they have good tannin structure and acidity (backbone) Flavors depend on terroir, winemaking, oak aging   Alternatives: Mourvèdre/Monastrell/Mataro (Bandol in France, Monastrell from southern Spain, and GSM blends from the US and Australia) – dark fruit, intense flavor, long aging Douro Tinto/ Touriga Nacional (Portugal)– dusty tannins with sweet fruit, violets, leather, tobacco, big tannins Alentejo/Alentejano (Portugal) – for people who like juicy, fruity Cabs with soft tannins. These wines are a blend of Alfrocheiro, Alicante Bouschet, Aragonez, Castelão, Syrah, Touriga Nacional, Trincadeira, and, not surprisingly, Cabernet Sauvignon Sagrantino di Montefalco (Umbria, Italy)-- Sagrantino grape is full bodied, tannic with earth, cherry, smoke and sometimes spicy notes that evolve into leather and tobacco with time. Similar to Cabernet, Sagrantino is astringent in youth and mellows with time Malbec (Cahors, France, Argentina) -- Not all Malbec is created equal. If you want wines that are similar to Cabernet, choose Cahors, which is earthier, heavier, stronger, more tannic and often more terroir-driven. For Argentina, look for wines from sub-regions of Mendoza with older vines and elevation. These areas make wines with stronger tannin, darker fruit, and more acidity. They aren't as plush as many Malbec. In the Luján de Cuyo valley of Mendozalook for Vistalba and Las Compuertas. In the Valle de Uco, Tunuyán, which includes Paraje Altamira and   Petit Verdot (Virginia, Napa, and many other New World regions make varietal Petit Verdot, it's native home is Bordeaux, where it is part of the Bordeaux blend). Although known for what it brings to the Bordeaux blend, varietal Petit Verdot can be a great Cab alternative. The grapes are thick skinned, and the wines have black fruit, herbs, spice, and dark flower notes. The wine has high acidity and tannins, making it a great sub.   Tannat (Madiran, Uruguay, Virginia, Texas, Paso Robles and Santa Cruz Mountains in California other parts of the US. Also Argentina, Brazil, Australia). John S. – this one's for you! Tannat is often blended with with Cabernet Sauvignon to tame its tannins! In Madiran the wine is far harsher than Cab but in Uruguay, it is more like blackberry, plum, dark raspberry, earth, and spice. It has soft tannins, high alcohol, and is pretty delicious. It resembles a lighter style Cabernet from the North Coast of Sonoma   Cabernet Franc (on the list with lots of caveats so this is like a 7.5!). Cabernet Franc is the parent of Cabernet Sauvignon but it's much earthier, tea-like, and has a lot of red fruit notes. It is nowhere near as tannic as Cabernet and its flavors are really different. Still, it's not as soft as Merlot and because it can exhibit the herbs and pyrazine (green pepper) of Cabernet Sauvignon, I'm adding it to the list   At the end of the show I mention some cheat regions – good places to get blends with a healthy hit of Cabernet in them: Bordeaux, South African Bordeaux Blends, Hawkes Bay from New Zealand are three I mention!   Please let me know if you like this theme. If so, we'll do more shows like this! _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com Voicemail: 802–585–1286 Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the Texas wine crossword puzzle! Listen and Subscribe in Apple Podcasts Listen and Subscribe in Google Podcasts Listen via web browser Mentioned in this EpisodeLearn more about Sommly.com, a new way to discover, shop and interact with Texas wineries.Sommly is an online marketplace where wine enthusiasts can explore wineries, join wine clubs, read reviews and buy - or give - the gift of Texas wine.Similar to Etsy, Sommly enables artisan wineries to sell their wine direct-to-consumer and cut out the middleman.Sommly's marketplace will be launching in Texas early in 2022. Visit Sommly.com to subscribe for exciting updates! Top Texas Wine Stories of 2021Weather challengesTexas wine labeling compromiseHerbicide lawsuitGrowth in number of Texas wineriesSupply chain challengesWinery openings and new hires20 new episodes of This Is Texas Wine podcast!More Texas wine mediaTexas Winemakers seriesUncorkedCactus Christmas book by Heather Renee MayNeed lodging in Fredericksburg? Check out my home Cork + Cactus on Heavenly Hosts.com!Texas is Mad for MourvèdreTexas Wine Lover Battle of Texas Mourvèdre (2017)William Chris Vineyards Mourvèdre Tasting Video with Grower InterviewsTablas Creek information about MourvèdreEdible Austin articleHewitson - Home to the World's Oldest Mourvèdre Vines (Australia)Hardy Wallace's Extradimensional Wine Company YeahCline Cellars - Top Mourvèdre Grower in the USDemerits and Gold StarsDemerit: Blasting tasting rooms for service problems rather than contacting owner/manager privately. eeekkkk!!! Gold Star:Dorothy & John's article on Grape Collective: Here Are the Names and Words You Will be Hearing in 2022Shelly's Wine Education Website:www.toastwinetalk.com Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine LoverWine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here.

Dentro das mais de 250 castas autóctones de Portugal, nem todas têm nomes tão glamourosos como Touriga Nacional? Neste episódio trago alguns dos nomes mais estranhos de castas portuguesas!

Portvinsdistriktet Duoro laver i dag mere tør kvalitetsrødvin end hedvin. På Azorerne fremstiller man spændende, supermineralske hvidvin som koster op til 800 kr., og vinho verde er i dag tør og sprød gastronimosk hvidvin. Søren og Søren smager denne uge vine fra Portugal, hvor der er sket meget siden sidst. Vi smager følgende vine: 2019 Terramatter, Alvarinho, Vinho Verde, Soalheiro (189 kr.,HJ Hansen) 2018 Canada do Monte, Pico, Azores Wine Company (800 kr., Parcelle Vin) 2019 POP, Cozs (195 kr., Fuco Wines/Roots) 2019 Palheto, Humus (190 kr. Fuco Wines/Roots) 2019 Touriga Nacional, Cima Corgo, Douro, Macanita (370/ 317 kr v 6 fl. Interwine/ Butik Sortebro) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmet See omnystudio.com/listener for privacy information.

One of the greatest experiences, I believe, you can have while traveling is to take a cooking class. I believe that it is the fastest and best way to really get a true insight into any country you are traveling to or through. Just yesterday, I took my family, who are visiting me in Spain, to a cooking class so they can taste and learn about the culture and the food of the Spanish people. This was the same kind of experience that I am sharing in this week's story of when I took my first international cooking class in Fiji. Wine of the Week: AdegaMãe Canned Rosé BlendA blend of Touriga Nacional, Aragonez grapes from the Lisbon region that is surprising, especially coming from a can! Lots of flavors of Strawberry, apple and jasmine! For more tips and stories like this follow me on social media by clicking the links below: www.instagram.com/basictobougiewine www.instagram.com/thebackpacker_mom www.facebook.com/thebackpackermom www.thebackpackermom.com To sign up for my wine course: https://basictobougiewine.thinkific.com (https://basictobougiewine.thinkific.com)

I need to thank the Commission of Vinho Verde for hosting this trip to the region and setting up such wonderful experiences that really gave a 360˚ view of this region. Photo: ©Wine For Normal People, Vineyards of Aveleda After talking about a wonderful tasting at Graham's Port Lodge in Vila Nova di Gaia (across the Douro from Porto) and Quinta do Noval, we discuss some important things about Vinho Verde that augment Episode 291 from my time there. This show is not about the base tier wines – fizzy, cheap and cheerful versions, but about the premium wines that are single grape varieties and made in interesting ways. It's a look into the diversity that Vinho Verde has to offer, beyond what you may know!   We discuss some key points on Vinho Verde: There are nine subregions (see below for more detail). Depending on whether they are in the north or the south, closer to the Atlantic or inland, styles and grapes vary enormously.   We talk about the thing that wowed me the most: how very different the aromas and flavors of wines of this region are based on the soil they grow on – granite v. schist   We discuss the main grapes and their general flavor profiles: Loureiro: A grape with herbal bitterness, that's floral, and creamy. It's the top grape of coastal areas. Arinto: The MVP that adds acidity and minerality to blends, this is the base of most Vinho Verde sparkling wine. Trajadura: Although very light in flavor with low acidity, it adds body to blends. I found it tastes like stems – woody but not oaky. It's great with Loureiro and Alvarinho. Alvarinho: The same grape as Albariño from Rias Baixas on the western coast of Spain. Here the grape seems more tropical, but more acidic because unlike the Spanish, the producers in Vinho Verde do not put the wine through malo-lactic fermentation so the acidity is a bit sharper. The grape is from this region and interesting versions show rosemary and other savory herbal notes with salinity. We discuss the various permutations of the grape – there is experimentation with oak, amphora, eggs (stainless steel and concrete), and extended skin contact and what those versions are like. Avesso: An unusual grape, it represents only 2-3% of production because it is so tricky to grow. When it is good it is like pears, red apple, flowers and the texture is creamy, even though it doesn't undergo malolactic fermentation. It's a grape/wine worth seeking out. Azal: A rare grape grown only in some of the subregions, it is like citrus and herbs. It is usually marked for blending but the varietal wines are high in minerality and acidity and not short on fruit flavor. Photo: ©Wine For Normal People, Arinto Grape in Sousa And the reds: Vinhão: In its best form smells good – like incense, violets and lilies, but I found it can also smell like goat poop, band-aid, and dirt. It is lower in alcohol and very acidic (some versions are tannic). An inky, light style red with lots of flavor, this is really a local wine, made in a very local style, not for broader consumption. It is used in rosé but often blended with Touriga Nacional, the famed grape of the Douro/Port. Espadeiro: Another hard to grow grape, it is late ripening and tastes of strawberry and cherry. It is used for rosé. As well. Touriga Nacional: A lighter version of Portugal's star grape from just over the mountains in the Douro.     Regions and their main grapes: Lima: Herbal, fresh and grassy Loureiro is their wine. The wines are lovely.     Ave: Both single variety wines and blends of Loureiro, Arinto, Trajadura, Alvarinho. The Alvarinho + Trajadura blend is common and produces green herb, tangerine notes. Producer: Sao Giao     Cavado: Similar to Lima, with fresh Loureiro and some Arinto for very acidic sparkling wine, Alvarinho that is peachy, floral and acidic.     Sousa specializes in floral, talc-like and acidic Loureiro , Arinto for sparkling and for blending to add body to Loureiro, Alvarinho as the more serious wine that has lime and flint notes, and Trajadura, which is light and rounds out blends. Producers: Quinta da Lixa, Quinta das Arcas (Arca Nova) Photo: ©Wine For Normal People, Quinta das Arcas in Sousa  Amarante is in the southeast. It makes a lot of different grapes but we focused on the Avesso grape, which is floral, like pears and red apples, bready (from lees contact) and creamy, as is the nature of the grape.  I love this grape, it belongs in the full whites category with Rhone whites, Priorat whites, Verdejo, and Fiano. Producers: A&B Valley Wines, Curvos     Basto is in the southeast as well, with Douro on the other side of the mountains. Avesso, Arinto, Azal, and Alvarinho are the main grapes. Azal is a rare grape that is acidic with green apple, citrus, herbal, lemon, grass, mineral notes and and acidic yet savory quality. (I mention that only about 10 -15 pure Azals made in the world, Quinta da Razas in one of them). Producer: Quinta da Razas   Photo: ©Wine For Normal People, Harvest team at Quinta da Raza in Basto Monçao e Melgaço  is the home of Alvarinho! There is traditional Alvarinho and then there is so much experimentation with the grape that flaovrs range enormously. The standard bearers show tropical fruit, lime, and floral notes with characteristic strong acidity because the wines don't go through malolactic fermentation. Granite v schist soils make a difference and any number of styles from sparkling to oak aged, to amphora aged to skin contact wines are being made. Producers: Soalheiro, Adega de Monçao, Quinta da Santiago.   I did not visit the subregions of Paiva and Baiao so we don't discuss them in the show, but they are in the south and specialize in Arinto, Avesso, Azal, with some Loureiro.   All in all it was a lovely trip! The producers are open to the public, so it's an easy and fun few days to plan if you love white wines and want to learn something new!   _____________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople     To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Neste episódio vamos provar o vinho tinto Vieira de Sousa 2019. Vamos saber um pouco mais sobre: os vinhos do douro, a tanoaria, a Luísa e a Maria Borges, as castas Touriga Franca e Touriga Nacional.

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com Voicemail: 802–585–1286 Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the downloadable Texas wine quiz. Answers included. Are you a Texas wine expert? Listen and Subscribe in Apple Podcasts Listen and Subscribe in Google Podcasts Listen via web browser Mentioned in this EpisodeTexas Wine In the NewsWineBusiness.com: Third Time’s the Charm: Texas Legislature Passes New Wine Labeling LawNew Texas Wine Book: Family, Tradition and Romance: The Messina Hof StoryWay Out Wineries Summertime Cookoff 2021 (June 11–13 at 8 participating wineriesToast of Texas: A Celebration of Texas Wine (June 10 in Driftwood)Love by the Glass column on Bending Branch Frizzante Rosé of TannatCovington Hill Country Says Howdy in HyeWilliam Chris Wines’ New Wanderer Series Wine benefitting Feeding TexasBen Calais Hiring Harvest InternsWine & Food FoundationI’m so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here.Check out Heavenly Hosts for your Fredericksburg lodging needs!Interview: Mike McHenry and Seth Urbanek of Wedding Oak Winery www.weddingoakwinery.com Dr. Russ Kane’s recent article on Wedding Oak Winery: Wedding Oak Winery: Seeing the Future in Red Blends and Roussanne for TexasDemerits and Gold StarsDemerit: State Legislature Missed Opportunity to Allow Liquor Sales on SundaysRead more HERE and HEREGold Star: The two wines that won Judges’ Selection medals at the 2021 TEXSOM International Wine Awards.Judges’ Selection for Texas Red: 2017 Spicewood Vineyards Battle of ToroDecanter: Why is Touriga Nacional a rising star?Judges’ Selection for Texas White: 2020 William Chris Vineyards Roussanne - La Pradera VineyardFull results from 2021 TEXSOM International Wine Awards can be found HEREShelly’s Wine Education Website:www.toastwinetalk.com Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover

“The last frontier of Europe,” “A pristine region,” “A mosaic of soil varieties and temperatures” are all ways João Gomes de Silva, Board Member of Sogrape, describes the Alentejo wine region.  João tells us about the evolution of Portugal’s wine industry, the complexity of the Alentejo wine region, and how the industry has been promoting and building the brand of Alentejo wine.  From “seasoning” to amphora, there’s plenty to get excited about with Alentejo and its wines!  Detailed Show Notes: João’s backgroundFamily is in agriculture and farmingJoão is a wine loverWorked in food retailingLived in Italy and Latin AmericaSogrape backgroundFounded in 1942 by Fernando van Zeller Guedes and launched with Mateus RoseA family business where they work as a professional teamCombination of concept wines (e.g. - Mateus) and fine wine estates (e.g. - Barca Velha, Sandeman)Mateus Rose - Sogrape’s founder said it had to stand outUnique bottle shape - shaped after WWI cantil (soldiers’ water bottles)The label has a picture of a manor house in North of Portugal, which was to look like a French chateauPortuguese Wine HistoryEarly-mid 1990’s - Portugal joined the EU, lots of investment in the wine industry and a surge in domestic demand2005-2010 era - a lot of modernization happened in the wine industry2010+ - a boom in tourism in Portugal led to a boom in demand for Portuguese wineCovid - demand for Portuguese wines did not dipAlentejo as a wine regionSouth of Lisbon, between Lisbon and the Algarve (a beach area popular for tourists)The same size as the state of Maryland, but with only 700,000 people - a sparsely populated farming areaOne of the last areas dominated by the Moors (until the 13th century)Traditionally the breadbasket of Portugal, lots of cereal, grain growingDry, warm climate (>100F in summer)During Roman times, made wine in clay amphora to preserve temperature during fermentation8 sub-regionsPortalegre  - north part of the region, the influence of the mountains (a colder, wet climate)Eastern area near Spanish border - very dry, arid, pre-phylloxera vineyardsA mosaic of soil types, climates, and grape varietiesThe notion of “seasoning” important in the region (e.g., using small amounts of different grapes varieties to blend)Grape varieties - a mix of traditional and internationalTraditional - Aragones (Tempranillo), Trincadera, Moretto, Arinto, Tourigal NationalInternational - Syrah, Alicante Bouschet - the star of the regionVinho de Talha - wine made in the traditional Roman way in clay amphora, the only region in Portugal that has this regulationWine style - fruit-forward, rounded tanninsCurrent consumers - wine explorers and hedonists who know what they likeAlentejo Wine ConsumptionDomestic - 80%Export - 20%Brazil - 30%US, France, Poland, Switzerland - ~10% eachCanada, UK, Angola, China - ~5% eachEntry-level pricing ~$7-9 USDThe sweet spot is ~$20 USD to really show terroirMarketing messagesA unique, single message (especially for US/UK markets) - “taste of the last frontier of European wine,” a pristine regionBrazil - talk more about individual producers as people already know AlentejoJournalists / somms - talk more about winemaking techniques, bringing people to PortugalConsumers - the experience at the estate or virtually tends to grab themBroad / “Generic” promotion - through Wines of Portugal and CVRA (Alentejo region wine marketing body)Invests in trade fairs (e.g., Prowein, Vinexpo) which helpHerdade do Peso - invests in social mediaBeing closer to the distributor (and owning them) helps - has been important to the success of brandsHerdade do Peso, a Sogrape winerySogrape’s founder believed he could change the Alentejo industryIntroduced Alicante Bouschet to the region, blended it with Touriga Nacional“A mix of man’s ingenuity, dream of a family, and the natural conditions found there”16 soil types, 160ha of vineyardsUse clay amphora to season wines, but no pure Vinho de TalhaWine positioningEntry-level, single estate - ~$20 USDReserva, a blend of blocks with the best expression, can ageEssencia - block series, best block of each yearIcon - only been produced twice in 30 years, the highest expression of the grapeAnother wine (collaborating with others) in the worksClimate change - brought back Gobelet training, new grape varieties, use water from the artificial lake to protect plants against extreme weather

Love your new Marselan @chevalquancard1844 #wine #bordeaux #newbordeaux #nosexytime Co hosts : Good ol Gal Denise, Made Man Maury, Good ol Boy Harmeet, and Made Man Bob SIPS  Episode – You need to get out a bit more and see the new stuff, like the varietals of Bordeaux that you don't know about. Touriga Nacional, Marselan, Castets, Arinarnoa – and two white grapes, Alvarinho and Liliorila.  A couple of these are even featured on this flight loaded with lots of good value buys. Even if you don't like wine, Harmeet's Pepe Le Pew accent reading the SIPS rating may win us another award. Or indicted.  We taste and rate the following wine from 1-5: 13:52 Château la Mothe du Barry Cuvée Mon Loup 2015 – 2 SIPS   21:21 Château Francs Magnus 2014 – 3 SIPS   27:00 Château Tire Pe 2015 Diem – 3 SIPS   32:48 Hors Série Petit Verdot, Bordeaux 2018 – 3 SIPS   40:02 L'Invincible Château Lauduc AOC Bordeaux 2019 – 3 SIPS   46:52 Château Lescaneaut 2015 – No Rating   info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/   Fort Lauderdale Whiskey Society http://www.ftlauderdalewhiskeysociety.com/   Made Man Bob and Made Man Maury from The Bourbon Mafia are still trying to master the French translation of “Give the check to Harmeet” http://bourbonmafia.org/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Love your new Marselan @chevalquancard1844 #wine #bordeaux #newbordeaux #nosexytime Co hosts : Good ol Gal Denise, Made Man Maury, Good ol Boy Harmeet, and Made Man Bob SIPS  Episode – You need to get out a bit more and see the new stuff, like the varietals of Bordeaux that you don’t know about. Touriga Nacional, Marselan, Castets, Arinarnoa – and two white grapes, Alvarinho and Liliorila.  A couple of these are even featured on this flight loaded with lots of good value buys. Even if you don’t like wine, Harmeet’s Pepe Le Pew accent reading the SIPS rating may win us another award. Or indicted.  We taste and rate the following wine from 1-5: 13:52 Château la Mothe du Barry Cuvée Mon Loup 2015 – 2 SIPS   21:21 Château Francs Magnus 2014 – 3 SIPS   27:00 Château Tire Pe 2015 Diem – 3 SIPS   32:48 Hors Série Petit Verdot, Bordeaux 2018 – 3 SIPS   40:02 L'Invincible Château Lauduc AOC Bordeaux 2019 – 3 SIPS   46:52 Château Lescaneaut 2015 – No Rating   info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/   Fort Lauderdale Whiskey Society http://www.ftlauderdalewhiskeysociety.com/   Made Man Bob and Made Man Maury from The Bourbon Mafia are still trying to master the French translation of “Give the check to Harmeet” http://bourbonmafia.org/ Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Brad and Chris begin a meandering jaunt around the varietals planted at Illahe Vineyards, beginning with Grüner Veltliner. How did this varietal come to be planted on the slopes of Mount Pisgah?  Special guest appearance from Bethany Ford.      

Magali Guyon has been the technical director/ winemaker of Château La Cardonne in the Médoc of Bordeaux for more than 20 years. Having worked in Bordeaux for some of the biggest names – she is the former winemaker at Château Lynch-Bages – she represents the best of the best in Bordeaux. Château La Cardonne was recently awarded the prestigious Cru Bourgeois Supérieur title as well.  In this show, we take a different look at the Médoc (the prestigious Left Bank of Bordeaux) and approach it as a proposition of growing and terroir – not of pretty chateaux and expensive wines. Magali helps us reframe the discussion of Bordeaux to show us that the true essence of Bordeaux is the vineyard and the land.   Here are the show notes/discussion topics: The location, size, and the major water, soil, climate, and other influences in the Médoc Map from Vins du Médoc The soils and the differences between the various types of gravel, the clay-limestone, and the limestone bedrock that could be particularly suited to white wine in the future (yes, we do discuss the possibility of a Blanc appellation for Médoc)   The flat aspect of Bordeaux and how diurnals must make up for what it lacks in altitude or slope The grapes of the Médoc – mainly Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. We talk about what type of land is well-suited to each grape and what matters when it comes to good viticulture   The many separate areas/AOCs –Margaux, St. Julien, Pauiilac, Listrac, Moulis, St. Estèphe, and the wider areas of Haut-Médoc and Médoc. We talk about the similarities (the oceanic climate) and the differences (nuances in climate and soil)   I ask Magali about why there are no wines that tout “old vines” or Vieilles Vignes on their labels in Bordeaux. She explains why that could be. Climate change and the challenges of strictly organic or biodynamic viticulture are a big topic. We also talk about the new grape varieties – Touriga Nacional, Marselan, Arinarnoa, and Castets – and the potential for a few of them. We address the importance of tradition and how keeping wines stylistically true to the region is a priority   After an in-depth conversation on Médoc, we discuss Château la Cardonne. Magali explains why she vinifies each lot separately – plot by plot. We discuss how important it is for a vigneron to be in charge of both vineyards and winemaking. We talk about the use of oak and how it is viewed in Bordeaux (as a way to provide controlled oxidation and tannin stabilization, NOT as a “spice rack” as it is in the New World) and why many vigneron are trading barrels for amphora     Château La Cardonne ages the wines before release in their famous “Cathedral” . It is 2020 at the time of the show and they are just releasing their 2010 wine Photo credit: Vins du Médoc We discuss the “caste system” of Bordeaux and how frustrating it is that the classification systems suppress the reputation and excellent wines of places not included in these old rankings. On the positive side, we discuss how that translates to value for us as wine lovers (La Cardonne is a mere US$25)   We wrap with a brief discussion of women in Bordeaux, the benefit of foreign investment in Bordeaux (Château La Cardonne is owned by a Hong Kong-based company), and how the future for Bordeaux is exciting and full of possibilities.   The show is a great new way to look at Bordeaux. Forget chateaux: look at the land! *Unless specified otherwise all photos from the Instagram feed of Chateau La Cardonne ____________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! And get an eGift Card for the holidays and Wine Access will donate 10% of the proceeds to one of my favorite charities: No Kid Hungry.  It's a great charity that helps end childhood hunger.  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! To get a Gift Certificate for a Wine For Normal People class for your loved one go to www.winefornormalpeople.com/classes! And for a customized, signed bookplate for a gift, send your receipt to hello (at) winefornormalpeople (dot)    com

Saiba mais sobre a cepa rainha dos vinhos portugueses, pela sua riqueza, capacidade de adaptação e nobreza dos vinhos que gera - em cortes e varietais.

Port is an historical, complex, and sometimes confusing wine, but it is more than worth your time to learn about. M.C. Ice go over everything from the vineyards of the Douro, to the history of this wine (with geopolitical implications), to how it's made, and the array of styles. There's something for everyone in the world of Port and after this show, you should be able to figure out which is for you! Here is the written primer to go along with the show... The Basics: What is Port? Port is a Portuguese fortified wine, meaning you add distilled grape spirit, or brandy, to the wine at some point during production. A wine is technically only Port if grapes are from the Douro Valley in northeast Portugal and winemaking takes place there or in the area surround the city of Porto on the Atlantic Coast. There are tons of styles and flavors of this wine – there’s something for everyone.   Douro Valley: The Vineyards The Douro Valley wine region follows the path of the Douro River as it comes out of Spain into Portugal. The region goes west through rugged, remote, steep and terraced granite mountains of northern Portugal, past  the city of Porto into Atlantic Ocean. There are three official zones of the Douro Valley: the Baixo (lower) Corgo, the Cima (higher) Corgo and the Douro Superior Baixo Corgo is the westernmost zone and is cool, rainy and the sub region with the most vineyards.Often these grapes are for cheap ruby and tawny Port Cima Corgo  is upstream from the Baixo Corgo and is where the best vineyards for Port are located. Hotter and drier than Baixo, these excellent grapes are used for Vintage, Reserve, aged Tawny, and Late Bottled Vintage Ports Douro Superior is the easternmost zone, going right up to the Spanish border. It has a lot of land but is least developed. It is the hottest, driest area, and a bit flatter   Land and Climate The Douro has hot, dry summers and steep rocky hillsides bordering the Douro River and its tributaries. The thin, poor schist and granite soils force the grapes to dig deep into schist to look for water and force humans to build terraces to do viticulture: 2/3 of vineyard are on slopes with 30%+ grade. The Grapes Reds: Producers are permitted to use more than 80 red varieties but 5 are widely used: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz (Tempranillo), Tinta Cão. The best wines are blended from low yielding vines with grapes that are small with thick skins and good acidity levels. The grapes here, with the exception of Tempranillo, are indigenous and suited to the hot, dry conditions of the Douro. There is nothing else that tastes like these blends Whites (30 allowed): Gouveio, Malvasia Fino, Moscatel, Vinosinho, Rabigato, Esgana-Cão (Sercial of Madeira, dog strangler), others   History of Port: Most of the information on Port was on Taylor Fladgate’s excellent site.    Winemaking: The Steps Grow grapes in Douro. The IVDP (Instituto dos Vinhos do Douro e Porto– Port and Douro Wines Institute)uses the beneficio system (similar to the Échelle des Crus in Champagne) to classify vineyards with a grade that will determine the quantity of Port Wine that can be made from each parcel.   Put the grapes in a vat (different varieties are usually co-fermented). Stomp them by foot or press them and then start fermentation. When you get to the sugar level you want in the finished wine, run the wine out of the lagar into a vat. To that runoff of juice, add aguardente to kill the yeast and stop fermentation, leaving some sweetness. The resulting wine is usually 19% to 20% alcohol Let the wine chill out in Douro until spring, evaluate it for what style of Port it will make and then take the wine to lodges at Vila Nova de Gaia near the city of Porto to be blended, aged, bottled and then sold. The real magic is in the ageing…   Ageing & Port Styles Ports differ because of the quality of the vineyards/grapes, the makeup of the blend, and the ageing regimens they go through. Age softens the bitter, astringent tannins and with time older Ports become brownish in color, soft in tannin, and full of interesting aromas and flavors. Port is classified by how long and WHAT it’s aged in: Wood or bottle Wood Aged Port is matured in wooden barrels. They’re permeable to air so this is called oxidative aging. These wines lose color faster than bottle aged Ports. Bottle Aged Port is aged in barrel for 2 or fewer years. It then goes into a bottle and the buyer ages it in their own cellar. Vintage Port, the finest of all Ports, is made this way.   Styles of Port Fruity, dark colored Ports: Ruby, LBV Ruby Port is, not surprisingly, ruby red in color. Looking to maintain color and its full cherry and black fruit notes, this wine goes through very little oxidation before release. It can age up to 3 years in wood or another vessel that allows small amounts of air in. It is generally sweet, cheap, and is the most widely produced style (because from a cost perspective – it’s as turn-and-burn as it gets in Port – not inventory holding costs). Special Ruby Ports are: Reserve: This is where the term reserve actually matters! These wines are better quality, age for slightly longer, and more rounded, full-bodied and complex Rosé: Like any rosé, this type of Ruby Port is in contact with the skins for a shor period of time to obtain the pink color. This is a new type of Port and best chilled with ice   Late Bottled Vintage (LBV) Port is always from a single vintage year, always bottled after spending 4 to 6 years in a wood vat of some sort, and is a dark purple-ish color, full-bodied, and is a little like drinking a young Vintage Port but without bottle ageing and from less good vineyards. This is the Port I usually drink – it’s predictable, tasty, and a great value for what it is. There are two subcategories here: Bottle Matured Port: Is generally a higher quality LBV that ages in bottle for at least 3 years before release These can come filtered and fined, unfiltered and unfined or in a few other variations. Unfiltered and unfined may throw more sediment. Food Pairings with these fruity Ports: Brie with Ruby, cheddar with Reserve, tangy cheese with LBV (goat). Chocolate desserts for all that have sweetness.   Nutty, dried-fruit, woodsy flavored Port:   Tawny Port in theory is made from red grapes, for a long amount of time that will cause gradual oxidation and evaporation, changing the color of the wine to a brownish TAWNY color, rather than purple or ruby. These wines are known for more secondary notes of nuts, dried fruit, smoke, and sometimes oak. With lots of age they can be like honey or even maple syrup. Often lots of different wines have aged for different lengths of time in casks or in vats are blended to reach the house style. They can be sweet or medium dry or dry. These wines are ready to drink when they are bottled. TYPES of Tawny Tawny (No age): Basic blend of wood-aged wine that has usually spent 3+ years in a seasoned cask so they don’t taste oak aged. The reality is that cheap versions of these contain unripe grapes that lack color, the addition of White Port to lighten color, or commonly, carmelized grape must that can add desired color and flavor. Reserve: From a blend of wines aged 5-7 years. From better vineyards than regular Tawny, these have more nuttiness, vanilla notes, and complex fruit flavor. Tawnies with an indication of age – These are blends of several vintages to get target color, flavor, and aroma. The best versions include very old wines but many large brands just aim for a “target age profile.” This is a flavor they aim to get (that yummy old wine flavor, I guess?) and the “target” is stated on the label -- 10, 20, 30 or 40 years. It’s not even an average of the ages of the wines used. Colheita is a single-vintage Tawny, aged for at least 7 years and it has the vintage year on the bottle. Although it’s not a Vintage Port, if the idea of uncertainty around “20 year Tawny” bugs you, this is a more regulated wine. Also a more expensive one in many cases.                                   Food pairing with Tawnies: Cheese wins the day -- hard, aged cheeses like Pecorino or Parmesan and nut or cream-based desserts (Pecan pie, caramel or fruit based desserts,). Older Tawny pairs well with all that stuff, plus crème brulee, and honey- and nut-based desserts. Like most really old wines, really old Tawny should be consumed solo, chilled.   Garrafeira is a rare vintage-dated Port that first goes through oxidative ageing for 3-6 years in wood and then is moved into huge glass demijohns for reductive aging for 8+ years.   White Port is made solely from white grapes in very sweet, sweet, dry or extra dry styles (called Extra Seco, Seco, Doce and Lágrima). Reserve is aged slightly longer and is slightly better quality. These wines are great as cocktail mixers!   Bottle Aged Port: Vintage Port is one of the greatest wines in the world. Harvested during a single year and bottled two to three years after the vintage, it develops gradually for 10 to 50 years in the bottle. Each Port house decides whether to make a vintage declaration and the IVDP approves the declaration, which only happens 3 in 10 years. These wines are only a small percentage of the total production of Port. They are bottled relatively quickly and sold, for the buyer to hold and wait for the flavors to change in the bottle. Great Vintages in the last 20 years: 2018, 2016, 2011, 2007, 2003, 2000, 1997, 1994 Single-Quinta Vintage Ports come from a single quinta, or estate. It is a very dark, full bodied red wine that becomes softer after ageing in bottle. It is the most terroir-expressive Port.                                       Crusted Port is high quality Port that’s a blend of wines from different harvests. Crusted Port is bottled after 2-3 years of ageing in wood. The wine throws a thick sediment deposit (crust) in the bottle so you need skill in decanting to get the wine out without the chunks! Some consider it bottle-aged, some consider it wood-aged but I think since it spends most of its time developing in the bottle, we’ll leave it here. Food Pairing with Vintage and Crusted Ports: Blue cheese – Stilton or Roquefort are the traditional pairings for Vintage Port, as are nuts and dried fruit. A fine, old Vintage Port should be enjoyed alone.   Serving Tips: 59–68 °F /15˚ and 20 °C is the ideal serving range Tawny port may also be served slightly cooler Vintage Ports and Unfiltered Ports need to be decanted Tawny, ruby, and LBV Ports may keep for several months once opened Old Vintage ports are best consumed within several days of opening   Famed shippers (AKA Producers) British influence remains: Broadbent, Cockburn, Croft, Dow, Gould Campbell, Graham, Osborne, Offley, Sandeman, Taylor-Fladgate, and Warre Dutch: Niepoort Portuguese origins: Ferreira and Quinta do Crasto, Quinta do Noval _____________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!    Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople   And register for current classes at:  www.winefornormalpeople.com/classes

The Nicks have a chat with Bob Baxter about a very special and very unique varietal originally from Portugal. See omnystudio.com/policies/listener for privacy information.

Located in north-central Portugal, just a three-hour drive from Lisbon, Dão is a small quiet region with outstanding, elegant, and distinctive wines. Named for the Dão river which carves a path through the rugged, old granite hills here, the region is the original home of Portugal’s top red grape, Touriga Nacional. Map from the Wine For Normal People Book Made up of tens of thousands of growers and small plots, just 5% of the land area of this region is planted to vines, 80% of which are red grapes. The hot, dry climate of this distinctive region is made possible by its unique position on a plateau sheltered on 3 sides by granite mountain ranges – the Serra da Estrela, the Serra do Caramulo, and the Serra da Nave.   Mountains protect the area from the capricious Atlantic and continental storms, and the provide altitude which means the grapes can cool down at night, hoarding precious acidity.  The granite subsoil also helps boost the acidity of the wines, making them fresh and bright, rather than dark and brooding as is often the case in the Douro wines. There are seven subregions can be on the bottle: Alva, Besteiros, Castendo, Serra da Estrela, Silgueiros, Terras de Azurara, and  Terras de Senhorim, but you will rarely see them (at the time of this show in 2020, at least). What can you expect from the wines? Reds produce medium bodied wines with spicey, peppery, and red fruit notes. They can be earthy or even barnyard like with an excellent balance of alcohol and acidity. This is the new style of Dão, for which it has become known, and along with its myriad plots, this lightness and elegance is why some refer to the region as the Burgundy of Portugal. Older styles were harsh, tannic, and lacked both fruit and acidity – rustic to say the least. The grapes used here are: Touriga Nacional as the leading red --At least 20% of every blend must be Touriga Tinta Roriz (Tempranillo of Spain) Jaen (Mencía of Spain) Alfrocheiro Preto – a native to this area with dark color, dark fruit character and a good balance of alcohol and acid Rufete – a lesser used, fruity red And sometimes Baga, Bastardo (usually for lesser wines) Touriga Nacional Styles: Whites used to be oxidized and like a day old apple but with better winemaking they are now refreshing  with citrus, mineral, and nut notes with great acidity. The best are exclusively made of Encruzado, with its floral notes and oily textures it is a white to seek out. Malvasia Fina, Bical, and Arinto are also used in whites. Rosé and Sparkling  wines can also be found in the Dão. Great producers to see out are: Quinta dos Carvalhais – Sogrape -- (The Oaks Estate) Quinta da Pellada/Quinta de Saes Casa de Santar Quinta do Vale das Escadinhas Quinta de Lemos   Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal    Skylight Frame If you want the perfect Mother's Day gift, you have to get a Skylight Frame! It's a digital frame that finally works and will keep you connected with your friends and family, with ease. There are three easy steps: 1. Connect Skylight to a power source and it powers up. 2. Tap our touch screen to connect to Wi-Fi in

From Eleanor of Acquitane who married Henry Plantagenet of England in 1152, uniting Britain with Bordeaux and kicking off a lifelong relationship between the two nations, to Caroline de Villeneuve, owner of Château Cantemerle who fought tooth and nail to be included in the 1855 Classification, to Madame Labat whose vision and marketing genius gave us Petrus to Baroness Philippine de Rothschild of  Château Mouton-Rothschild and Corinne Mentzelopoulos of Château Margaux women have played a role in Bordeaux for centuries. And in this show we have two women of the current generation. They are here to celebrate women in wine.   On this show I talk with Sylvie Coursell of Château Thieuley, whose estate is in the Entre deux Mers and has been in her family since it was acquired in 1950 and who runs the estate with her sister, making lovely red, white, and sparkling wine. And also Caroline Perromat of the historic Graves estate of Château de Cerons. The property has been around since the 18th century, has groundings in the aristocracy of Bordeaux, and is well known for beautiful reds, whites, and especially botrytis affected sweet wines, which rival those of Barsac and Sauternes. Caroline tells us about the transformation of Bordeaux culture in three generations. Château de Cerons has kept its aristocratic beginnings  but with Caroline and her husband Xavier at the helm, changes have been made. What are three ways this historic property has changed? Caroline and Xavier have hired people of diverse backgrounds -- women and men from the arts and other industries apart from wine to give the Château a wider, global perspective.  They work sustainably in their vineyards, so they can maintain the beautiful freshness (acidity, medium body/lower alcohol, mineral character) in the reds, whites and sweet wines.  They are working to marry tradition with new practices and a new sense of openness to tourists and to wine lovers around the globe to make Bordeaux a more welcoming, warm place where people can have fun.  Cool fact Caroline shares: The famous more tangerine flavored Cerons sweet wines from Château de Cerons is actually grown side by side with the grapes for the fresh whites. The difference between the grapes: picking times only!   Sylvie Courselle of Château Thieuley runs the estate with her sister in Entre-Deux-Mers, the home of excellent, fresh white wines and bright, fruity reds. What are Sylvie's 3 points: 1. There used to be far more white than red in Bordeaux, now there is a mere 9% of whites here.  2. The new grapes that have been introduced for climate reasons (Marselan, Touriga Nacional, Castets, and Arinarnoa for reds and Alvarinho, Petit Manseng and Liliorila for whites) will give winemakers flexibility that they crave -- she and her sister feel inhibited by the AOC system, so much that they planted Chardonnay and Syrah so they could make wine from them (they are label Vin de France, the general appellation for French wine).  Experimetation in anticipation of climate change has been happening for years, so these grapes are the best options based on research. 3. Sylvie believes that in the next generation, the conversation around women and wine will be a non-issue. She feels the playing field has equalized and that we won't be talking about this in 10 years (I gotta disagree with her, but I love the optimism!).   Cool fact from Sylvie: Château Thieuley is named for its soil types of clay "tiles" that surround the estate. Sylvie tells us that many of the Bordeaux chateaux are named in a similar fashion, if they aren't named for the people who founded them. A great show to salute two fantastic women in wine, this women's history month!    _____________________________________________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal   

Mais uma semana, mais uma lição! Desta vez a nossa primeira prova! O Afonso Ferreira guia-nos por 3 vinhos Touriga Franca e Touriga Nacional de regiões diferentes para perceber o efeito da temperatura no vinho.Os vinhos usados são da região do Douro (Quinta da Desejosa - 2015), Lisboa (Palha Canas - 2015) e Alentejo (Terra d'Alter - 2016).

Esta semana começamos um curso intensivo sobre vinho.O vinho faz parte da nossa cultura, mas nem todos sabemos como escolher um bom vinho, onde comprar o vinho ideal para aquela ocasião especial e qual a diferença entre um Touriga Nacional e um Touriga Franca. O Afonso está cá para nos safar!Encham os copos, a aula vai começar!

No episódio de hoje, Luís e Luca falam sobre a terra dos nossos descobridores, PORTUGAL! O episódio começa falando um pouco sobre as (muitas) varietais nativas de Portugal, cobre áreas relevantes e produtores interessantes, e fecha com mais uma deliciosa degustação. Vinho consumido vorazmente: Quinta do Crasto Vinhas Velhas, 2015 Vinhos e produtores mencionados: Quinta do Vale do Meão - http://www.quintadovalemeao.pt/ Casa Ferreirinha - https://eng.sograpevinhos.com/marcas/Casa%20Ferreirinha Pêra Manca - https://www.cartuxa.pt/en/product/3/18#pera_manca Malhadinha - www.malhadinhanova.pt Herdade do Esporão - https://www.esporao.com/pt-pt/sobre/herdade-do-esporao/ Herdade São Miguel Private Collection, 2011 - http://www.herdadesaomiguel.com/ Loja mencionada: Adega Alentejana - https://www.alentejana.com.br/ Dica Cultural: Hoje Luís nos contou sobre Mac De Marco, o cantor canadense alternativo de música tranqüila e timbres únicos, e que é um baita performer! Música mencionada - My Kind of Woman - https://www.youtube.com/watch?v=wIuBcb2T55Q

Dry wines of the Douro Valley of Portugal are a fairly new player on the international scene. We discuss the history of the region, the wines, and why you need to drink them if you don't already! Overview: Mostly Port production with great dry table wine World’s largest mountain vineyard with 85,000 growers Region named after the river that rises as Duero in Spain, turns south to border with Portugal, flows west to the Atlantic Demarcated in 1756 – one of the world’s oldest delimited wine regions but only a DOP for dry wine since 1979   Climate/Soil: Climate: Continental – hot summers, wet winters Steep slopes, elevations, different terroir all over the mountain -- small-scale variations between the different vineyard sites. To make viticulture work here – needed to build terraces to hold up schist and plant vines  Three sub-regions: Eastern – Baixo or Lower Corgo: 1/3 of the region. Damp, heavily planted, low quality port Cima or “Upper Corgo: 45% of the region. Top for Port production, less dry wine here Douro Superior/Upper Douro on Spanish Border: Dry, flat, least developed area. No soil! Steep slopes, hot in the summer   Dry Wine History: 1940s, when Fernando Nicolau de Almeida, an oenologist with Ferreira, visited Bordeaux during the war and wanted to make dry wine: Created Barca Velha 1952 from grapes grown at the Quinta do Vale de Meão in the Douro Superior Some oenologists isolated the key grapes: Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Cão and Tinta Barroca. Led to the development of Ramos Pinto’s flagship wine, Duas Quintas Reserva. 1990s- Table wine became popular with entrance into EU Funds for research, modernization - Temperature control huge, now grapes planted specifically for table wine No more port shipper monopoly on exports – estates could make and sell their own wine Very good mid-price to entry level reds made by Quintas Shippers both are making dry stuff well – Dirk Niepoort, especially In 2001 UNESCO recognized this site as World Heritage Site, good for enotourism   The Wine: Usually a blend of up to 30 varieties Whites: field blends-- minerally, herbal, lemony, acidic Reds: Improvement because of earlier picking, use of larger, used oak making better reds –fresher Field blends are common but reds usually Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca, Tinto Cão Flavors: Fruit: Sweet, lush fruit (cherry) to dark fruit – blackcurrant. Spicy berry Other notes: Herbs, spice, dusty, smoke, licorice, leather, earthy Good tannin, good acidity   Thanks to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

The list of wines that are underrated, overlooked, and great values! Some are mainstream, some less so but all fabulous. From Syrah to Chenin Blanc to Sherry and many in between, this should give you some great ideas of what to buy!    And here's the list!     Dessert wines of any type: Vintage Port, Ruby or Tawny Port, Muscat de Rivesaltes, Banyuls (red), stickies from Australia, sweet Riesling from Germany, Tokaji from Hungary -- all enormous values! Chenin Blanc: Aromatic, complex, high in acid, great off dry or dry. Vouvray, Saviennieres, and some South African Chenins are outstanding. Napa's Chappellet and Long Island's Paumaunok make great US versions. Blaüfrankisch (Austria)/Lemberger (Germany): Spicy with black pepper and cinnamon, it makes your mouth feel alive. Medium bodied, cherry-like, interesting, not the same old same old. GERMAN and ALSACE Riesling and all Alsace whites: Well priced versions for under $20 - $25. Thierry Thiese is always a winning importer in the US. German Riesling: Range of wines for range of cuisines – off dry, dry, semi-sweet – great with spice, great with cheese, great with fish (fuller styles). Dimension, -- floral to citrusy, peachy to minerally, petrol (gasoline) to fruit-bowl like always balanced with acidity ALSACE whites: No secret that I love them. Soft, full, flavorful, great with food. Riesling, Gewurz, Pinot Gris, Muscat – all have an unctuous quality. Portuguese reds Reds from Douro or Dão: Touriga Nacional is the main grape, they contain the grapes of Port but are dry. Complex, dark and red fruit, earthy, range from medium to full. Versatile and usually CHEAP! Bairrada (Baga):  is amazing when made well and becoming more available. An honorable mention for the Mencía grape from Bierzo, which is amazing and usually underpriced White Bordeaux Best are Semillon majority with Sauv Blanc and Muscadelle. Look for top wines from Graves or Pessac-Leognan. Loire Cabernet Franc Medium bodied, earthy, tea-like, with red and black fruit. Acidic. Lots of dimension and real depth – even though it’s lighter in style. Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Touraine are top areas (not mentioned but also one to check out: Saumur-Champigny. It can be overpriced but good versions are pleasant) Another honorable mention: Loire Muscadet, from a single vineyard or great producer is less than $20 and can be floral with a bready quality (when the bottle says sur lie) and when from a great producer.   Syrah: Full, spicy, rich, peppery, perfumed, herbal, lavender, savory Northern Rhône, South Africa, Central Coast, Washington State, Australia (Shiraz) Langhe Nebbiolo: Earthy, tar and roses, can be acidic and tannic, lots of gravitas in the right hands and great with food.  No one knows WTF it is but it can be like a baby Barbaresco or Barolo. Its unpopular because people are unaware of it. Very well priced. Sherry: A perfect aperitif, underpriced for what it is. Another one to surprise guests with – the nutty factor of an Amontillado will win friends and influence people  The range is incredible (this is just a sample of the types available -- there are many more!) Fino: dry and like olives and almonds Manzanilla: Nutty and salty -- like a richer Fino Amontillado: Aged 8+ years, almond and walnut character. Rich, dry Oloroso: Oxidized, richer, complex, like alcohol infused walnuts, dry. PX/Pedro Ximenez: sweet, raisined, nutty, full, and amazing on top of vanilla ice cream.   What do you think? Do you like the list? Have you had any of these? Will you try any? Drop a comment and let us know!

Love your new Marselan@chevalquancard1844 #wine #bordeaux #newbordeaux #nosexytimeCo hosts : Good ol Gal Denise, Made Man Maury, Good ol Boy Harmeet, and Made Man BobSIPS Episode – You need to get out a bit more and see the new stuff, like the varietals of Bordeaux that you don't know about. Touriga Nacional, Marselan, Castets, Arinarnoa – and two white grapes, Alvarinho and Liliorila. Lots of good value buys in this flight. Even if you don't like wine, Harmeet's Pepe Le Pew accent reading the SIPS rating may win us another award. Or indicted. We taste and rate the following wine from 1-5: 13:52 Château la Mothe du Barry Cuvée Mon Loup 2015 – 2 SIPS21:21 Château Francs Magnus 2014 – 3 SIPS27:00 Château Tire Pe 2015 Diem – 3 SIPS32:48 Hors Série Petit Verdot, Bordeaux 2018 – 3 SIPS40:02 L'Invincible Château Lauduc AOC Bordeaux 2019 – 3 SIPS46:52 Château Lescaneaut 2015 – No Rating info@sipssudsandsmokes.com@sipssudssmokesSips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast.This episode is sponsored by:Fine Spiritshttp://finespirits.net/Fort Lauderdale Whiskey Societyhttp://www.ftlauderdalewhiskeysociety.com/Made Man Bob and Made Man Maury from The Bourbon Mafia are still trying to master the French translation of “Give the check to Harmeet”http://bourbonmafia.org/Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy