Podcasts about traditional method

Text the ShowCava is a wine, a style, and a tradition of Penedès since the 1860s. There is far more to consider than the stacks of affordable bubbly at the end of a wine aisle. There is real substance to be found and great quality to be experienced alongside the Thursday night versions. Invest 10 minutes in knowing Cava.

Champagne, Prosecco, Cava, Cremant, Traditional Method (classic method or methode champenoise), Tank Method (Charmat Method), Brut, Extra Dry, and Dry.Tonight we will delve into the world of sparkling wines. First, what is a sparkling wine?A sparkling wine is one with carbonation. So we can start with how the carbonation gets into the wine. First, there is the Traditional Method where the carbonation is produced through a secondary fermentation of the wine in the bottle. This is how Champagnes are made, as well as many other sparkling wines from around the world. It is often a more expensive wine due to the labor involved in production. Sparkling wines can also be produced using the tank method or (Charmat Method). Prosecco is made by the tank method which involves a second fermentation that takes place in a large tank. Then the wine is bottled under pressure to maintain the pressure.If you like a dry wine, look for a Brut or Extra Brut. If you prefer a sweeter wine, look for a Dry, Sec, or Doux.Tonight, we will try two sparkling wines including: Sterling Vintner's Collection California Brut. We purchased this wine from Costco for $12.89. The Wine Enthusiast rated it an 88, and noted a touch of sweetness with notes of cherry and jasmine blossom, nectarine, apricot, and cut grass. Cooper's Hawk Sparkling Lux. We purchased this wine from Cooper's Hawk for $34.99. The wine is produced in the Traditional Method and is made from grapes grown in the Bordeaux region of France. It is made from 70% Semiillon and 30% Cabernet Franc. Aromas of green apple, lemon, yellow pear, and toast. Called a Cremant de Bordeaux.Next week we will have our year in review show. Our final wine of the year is Denise's favorite Champagne: Pol Roger. We purchased it at Costco for $64.99.

In today's episode, we're diving into the tried-and-true methods of traditional real estate marketing, known as the Active Pillar. If you're looking to engage in direct mail, cold calling, door knocking, open houses, and geo farming, this episode is for you.

This week we feature Jeanne Feldkamp, Co-Owner, Corollary Wines, Willamette Valley, defines the term “Traditional Method”.  Learn more by visiting www.corollarywines.com

Understand what's important about the dates of May 10 & June 15, 1775. Learn how a series of letters from Fellow Yale Alums persuaded Nathan to take up arms. Get to know John Belcher along with finding out whether he's in the same Connecticut Regiment as Nathan is. Discover what Nathan spent many of days doing from a militaristic standpoint come Summer 1775. Understand why General George Washington made it a priority to send out orders regularly to officers below him. Learn about overall makeup behind the Connecticut Regiment which Nathan served under. Get a timeline of what takes place involving Nathan militaristically from early to late September 1775. Get a fundamental understanding behind the purposes for which meetinghouses served as well as their use during times of war. Determine if Nathan Hale dealt with any Internal Concerns from a leadership standpoint. Learn what takes place prior to sunset come Tuesday September 26, 1775. Determine if in fact Continental & British Troop Forces were camped nearby one another along the outskirts of Boston. Get an in depth analysis behind what major change took place on the British Side come Mid October 1775. --- Send in a voice message: https://podcasters.spotify.com/pod/show/kirk-monroe/message Support this podcast: https://podcasters.spotify.com/pod/show/kirk-monroe/support

“Research in about 30 studies compared student learning in traditional classrooms versus flipped classrooms. About 12 of the studies showed that flipped learning was more effective than traditional learning. About 8 studies showed no difference. About 6 studies showed mixed results. One study showed that it was less effective. More research is needed. But it gives us this optimistic angle of how we could leverage our time, our education, and better help our clients out.”   Buckle up and prepare for a journey into the innovative world of digital programming designed specifically for health professionals. This episode centers around the power of research in shaping online programs, specifically along the lines of Flipped Learning. Our host Stephanie Clairmont dissects the unique blend of online coursework and face-to-face learning that leads to flexible and results-oriented learning for patients.   Ever wondered how to free up 10+ hours a week? Let's explore the magic of implementing a hybrid model, which allows you to provide education on a larger scale, while still seeing one-to-one patients. No matter where you stand on your digital journey, this episode is a treasure trove of actionable strategies, quick tips, and insights that can transform the way you design and execute online health programs.     Key Topics: Intro (00:41) Digging Into The Research (03:33) The Issue with the Traditional Method (05:49) Blended Learning in Healthcare (06:55) Flipped Learning Healthcare with Examples and Research (07:58) Benefits of Flipped Learning (11:43) Wrap-Up and Your Action Steps (13:50)       Join us for our FREE 5-day workshop: Find Freedom with Online Health Programs Happening December 11-15 at 12:00pm EST Daily In this free workshop, you'll learn how to develop digital programs, what tech is needed and how to setup an automated sales system for your established practice. You'll make a plan for a fulfilling career that also allows you to work less with private patients, while making more. Go to LeverageYourPractice.com to register!   If you enjoyed this episode, you might also enjoy: Ep. 233 Will an Online Program Work for My Practice? Ep. 241 Is Your Practice Ready for an Online Health Program? Ep. 242 Impact or Income – Can HealthCare Professionals have Both?

Join us as we delve deep into a topic that has been stirring conversations lately: "Auction vs. Traditional Method of Sale." In this enlightening episode, host Ben Brady meticulously unpacks the pros, cons, and distinctive features of both methods. If you've ever been curious about how an expertly executed auction campaign can drastically shift the dynamics in a rapidly moving market or for a highly-desirable property, today's discussion is tailor-made for you.

If you know Charisse, you know she's a bubble girl through and through! We're not sure she's ever met a bubble she didn't like! Her passion has definitely rubbed off on Kristi and what better way to let two bubble girls have fun than to cover all things sparkling! But are all bubbles created equal? Not at all! There are many ways to put those tiny little bubbles of joy into a bottle and we're breaking it down for you in this episode!Beady, semi-sparkling, pétillant, frizzante, Spumante, sparkling. All these words describe bubbles in wine, from lightly fizzy or low pressure to fireworks in a bottle or high pressure. Something for everyone to love!While “Champagne” can only come from the Champagne region of France, how it's made can be used anywhere in the world. Referred to as Champagne Method, Traditional Method, Méthode Champenoise, or Méthode Classique, this process creates bubbles through two fermentation processes trapping CO2 into the wine. Vintage or non-vintage, while we touched on this in our Wine and Fashion episode, you'll get the low down on what this means for your wine journey. We'll introduce you to multiple alternatives to true champagne you can enjoy for daily drinkable to your biggest celebrations.Charmant Method, used for Prosecco, takes a whole different path in getting tiny bubbles into the bottle and not all Prosecco's are sweet. Being bubble girls, we definitely say don't knock it until you try it. Listen in for clues on how to find the style you desire! Ancestral Method, Continuous Method, Soda Method, Forced Carbonation, and Méthode Contemporaine round out the ways winemakers can create bubbly beauties from the most complex to the simplest, we cover them all!We couldn't do a wine podcast without wine and this episode's pick is a Sparkling Wine from Hilmy Cellars in the Texas Hill Country. Made in the Forced Carbonation method from Semillon and Orange Muscat, this gorgeous wine was brought to us by our sponsor, Texas Wine Club! Thank you Hilmy Cellars for introducing these two bubble girls to a new fave!Show Sponsors:> The Magnolia in Fort Worth> The Texas Wine ClubDon't forget to FOLLOW, LIKE, COMMENT, SHARE and let us know any topics you'd like us to cover!Cheers! Charisse and KristiA special theme song shout out to our musician, the late, great, Paul Gray with his Swinging Shepard! Check out Kristi's blog for further wine adventures!  KristiWineNerd.com and make sure to follow on insta at @charissehenryftw and @kristiwinenerdThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

 Learning Arabic Online Though The Traditional Method The conventional method for acquiring proficiency in the Arabic language is widely followed by many students, including those studying at top universities like SOAS and Oxford, as well as Arabic tutors who advocate for this approach. The reason for this preference is that they believe Modern Standard Arabic is the most effective way to learn Arabic. Moreover, most Arabic tutors are only trained to teach Modern Standard Arabic, while classical Arabic is the predominant language used in books. Most of the best universities rely on textbooks like Al-Kitab,1,2,3, which are primarily designed to teach Modern Standard Arabic. By adopting this method, learners can achieve proficiency in reading and writing Arabic, comprehend its grammar, read modern Arabic literature, and understand news published in outlets such as BBC Arabic. Learning classical Arabic comes with its drawbacks. It is a highly complex language with intricate grammar, making it a challenging task to master. It typically takes students anywhere from three to five years to speak it moderately. Even after this lengthy period of learning, when students visit Arab countries like Lebanon, Syria, or Dubai, they may struggle to comprehend native Arabic speakers. If students attempt to speak classical Arabic, locals may find it unusual and they see them as the Shakespeare of the Arab world, it's a good title to have on the other hand. Learning Arabic Online Using The Natural Method From Spoken to Classical Arabic   The second approach to learning Arabic is through the Natural method, where students opt for one of the primarily spoken dialects in the Middle East, such as Levantine Arabic, Gulf Arabic, or Egyptian Arabic. As they gain confidence in conversing with native speakers in Arabic, they can gradually transition to learning Modern Standard Arabic. This approach is the most natural way to learn Arabic and allows students to pick up the language fast Why is This Method to Learn Arabic is Most Natural Way to Learn Arabic?  To begin with, you must be curious as to why I referred to this method as the natural approach. Allow me to explain. As a child growing up in the Middle East, I, like every other Arab child, learned my native dialect from my family and surroundings. Later, when I began attending school, I was introduced to Classical Arabic (MSA). The books used in Arabic schools are written in Classical Arabic, which helped me learn the language passively. Additionally, our teachers taught us Classical Arabic and literature. In Syria, we were required to study Classical Arabic and Arabic literature until we graduated from university, which provided us with a solid grasp of both spoken and Classical languages. It's worth noting that our teachers never used Classical Arabic to explain complex subjects like math or physics. Instead, they used Levantine Arabic to communicate their ideas. One of the main advantages is that students can start speaking Arabic within six months. This early focus on speaking creates confidence and motivation to continue learning and progress to higher levels. Additionally, spoken Arabic is a simplified version of Classical Arabic, making it easier to learn with less grammar and the language itself is poetic and beautiful, especially if you choose to learn Levantine Arabic. Nassra Arabic Method - Our Fluent in Six Months Online Arabic Program Omar and I have been using the Natural approach to teaching Arabic for 20 years now. We firmly & strongly believe that going from Learning Spoken Arabic to Classical is the most effective, efficient, and natural way to learn Arabic. That's why we have incorporated this approach into our online program, which is backed by a tried and tested method that guarantees fluency in Levantine Arabic and a seamless transition to Modern Standard Arabic. You will be able to speak Levantine Arabic with confidence and read newspapers, Arabic novels, and more.

While we think that sparkling wines are good any time of year and any day of the week, they are definitely the drink of choice on New Year's Eve. This New Year's Eve, we think you should go off the beaten path a little bit and drink some Sparkling Rosé, and we have three great, different, and festive Sparkling Rosé wines for you to try! Not only is Sparkling Rosé delicious, it is also beautiful. We give you our recommendation on three Sparkling Rosé wines from Spain - a Rosé Cava - Italy - a Sparkling Rosé that is NOT Prosecco! - and a wine from Argentina made entirely from Pinot Noir that is worth seeking out. We also talk about why Sparkling Rosé can be a bit tricky because it combines two wine styles that can be a little complicated and are often misunderstood. If you think Sparkling Rosé is not for you, listen to this episode and we think we can change your mind! Wines reviewed in this episode: Codorníu Anna de Codorníu Cava Brut Rosé, Cleto Chiarli Brut de Noir Rosé, and Antucura Cherie Sparkling Rosé.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

The first Mixed Greens episode! 1. What's a Pappus? 2. Dandelion greens with David 3. Who wrote the best song about corn? Blake Shelton or the Gregory Brothers + Corn Kid? 4. Gardenia fruit tea. 5. A story about milkweed 6. An analysis of Hoe Cake Hominy and Sassafras Tea — the songs and the food.Show Notes!A separated vortex ring underlies the flight of the dandelionVideo of a dandelion seed vortex!Sautéed Italian Dandelion Greens (Cicoria)9 Things to Do With DandelionsCorn by Blake SheltonIt's Corn - Songify This ft. Recess TherapyA Traditional Chinese Dye Plant Becomes A Garden Ornamental in EuropeThe Santa Maria monarch butterfly grovesHoe Cake, Hominy and Sassafras Tea by Bill Darnell on Archive.orgHoe Cake Hominy and Sassafras Tea by the Four Vagabonds on YoutubeCaravan by the Mills BrothersBill Darnell BioStory of the Four VagabondsThe Mills Brothers HistoryHistory Myths Debunked: Hoe Cakeallthingshominy.comSassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound SafroleThe Sassafras song by Black Forager on InstagramSubscribe to the rootbound newsletter!

In this episode we learn about the Loire Valley region and the Bouvet Winery.  Bouvet Winery is the second oldest sparkling wine producer with over 500 accolades in the past 40 years.  A truly international brand giving the consumer all the flavors of premium Traditional Method sparkling wine, at a fraction of the price.

In partnership with the International Wine and Spirit Competition www.iwsc.net - David explores the world of Cava, the Med's distinctive Traditional Method sparkling wine, to hear about its history, how it is made, what makes it special and its gastronomic pairing potential. He is joined by the President of the DO Cava, Javier Pagés and Dirceu Vianna Junior MW, a leading member of the IWSC's prestigious judging committee. In partnership with the International Wine and Spirit Competition www.iwsc.net – using the best in the world to judge the best in the world. Learn more about your ad choices. Visit megaphone.fm/adchoices

You can download the transcript HERE This episode is breaking down what is Cap Classique (also known as MCC) and it's history in South Africa. If you want to skip ahead: 1.22: What is Cap Classique and MCC 2.28: The History of Cap Classique 4.45: A brief look at the grape variety Chenin Blanc 6.08: Back to the History of Cap Classique 8.55: My Winery of the Week: Simonsig 10.04: How to open your bottle of Sparkling Wine correctly 11.32: Tasting Simonsig Kaapse Vonkel Brut 2019 £12.99 Lea & Sandemans  15.17: The regulations for Cap Classique 18.42: Tips to enjoy your sparkling wine at it's fullest 22.27: Dybunking the Myth of Dom Perignon and his actual story of developing Champagne Leave me your comments and thoughts on the podcast app you are listening to or ping something across to janina@eatsleepwinerepeat.co.uk or on Instagram @eatsleep_winerepeat Come say hi on my website and blog: www.eatsleepwinerepeat.co.uk Or watch some more wine videos on my youtube channel Eat Sleep Wine Repeat If you can't get enough, I would be so happy if you came to join what is currently a very small group of patreons, for your very own exclusive content, and content created based on what you ask for! https://www.patreon.com/EatSleepWineRepeat Have an awesome week, and cheers to you!      

Too often known as just a value sparkling wine, Cava makes some of the world’s finest traditional-method sparkling wines. Ones that Javier Pages, President of DO Cava, would like to see drunk on more occasions, especially with food. Javier gives us an overview of the Cava region, how it builds brand ambassadors across the globe, and how “Cava elevates every meal” on this episode of XChateau. Detailed show notes: Javier’s backgroundStarted as a wine salesperson, including in the US (both East Coast and San Francisco) with importers, distributors (e.g., Southern Glazers)Was a sales director and then CEO of a Cava company (Codorniu)CavaDO specialized in 1 thing - sparkling wine in the traditional methodCava is named for the underground cellars where the wine is agedVarietals used - Xarel-lo, Macabeo, Parellada, Chardonnay, & Pinot Noir; Trepat and Grenache for red varieties for rose4 main regions for CavaCatalunya - the main region, has 4 sub-regionsValencia / Levante - Eastern SpainExtremadura - Southwest SpainEbro River Valley2 Cava quality levelsCava de Guarda - aged for at least 9 months on leesCava de Guarda Superior - aged for more than 18 months on leesAllowed to use sub-appellation namesIncludes Reserva, Gran Reserva, and Paraje Calificado levelsCava is the most exported wine in Spain70% in 2020, up from 60% previouslyIncrease due to pandemic (on-premise and tourism down dramatically in Spain in 2020)Top markets: Europe - top 3 = Belgium, UK, Germany; other important markets = Netherlands, Nordics, France, Russia, SwitzerlandGermany - very price sensitive UK - very competitive due to grocery stores, independent retailers allow for some more expensive CavasNorth America - US (4th major market, ~20M bottles imported), Canada (11th biggest market)Asia - Japan a major market, China hasn’t fallen in love with sparkling wines yet; S Korea, Taiwan, Hong Kong Latin America - Brazil is a major marketAustralia - #22 market and growingA major challenge for Cava - making it better known and agreed that Cava is a quality sparkling wine vs. only a value wineTrying to increase consumer occasions for consuming Cava - current push is for more food pairing - “Cava elevates every meal” website mentions pairing with Mexican foodDO Cava’s mission - to add value to all membersAdapt the region to today’s consumersDifferent products for different consumers and different momentsCertify and track that what’s on the label is true, provide traceabilityConducts consumer studies - measure the health of the Cava brand, understand consumer desiresDO Cava’s membersMade up of production side (vineyard people, growers) and wineries12 person board - 6 from vineyards, 6 from wineriesMembers pay a fee to DO based on hectares of vineyards or bottles soldMembership is optionalMarketing Cava to different audiencesJournalists - important to bring them to where the action is, want to know everything - the process, story, etc.…Trade - more about educating them so they can sell the wine - webinars, wine academy courseConsumers - more impulsive, emotional connections, giving them experiences and sharing the wine through events and visiting the wineriesMost successful marketing campaign - Wine Cava AcademyCreates wine ambassadors for CavaContains different modules - production, regions, tasting profiles, wine pairings, etc.…Use well-known professionals (e.g., MWs, journalists) to teach coursesGet a certificate at the end of the courseUS marketing campaign - 360 Degrees of CavaA multi-pronged marketing campaign where the elements support each otherEducational elements for consumers - masterclasses, tastingsPressSocial mediaTactical advertising 

The La Granja 360 Cava Brut NV 2020 is a $6.99 Trader Joe's import Bubbly using two of the three traditional Cava grapes, Xarel-lo and Parellada farmed in the Cava DO of northwest Spain, near Barcelona.La Granja 360 translates to the Farm 360 and is a brand owned by Axial Vino, a Ditch company producing Spanish wine. La Granja 360 wines use grapes from a group of small local farmers or commune. The individual farms are too small to produce their own wines by themselves, but when they band together can produce wine in large quantities.All La Granja 360 wines are very affordable, but they have very distinctive labels. The La Granja 360 Cava Brut NV 2020 features a purple duck, the red blend has a zebra whose stripes are being painted red, and the Tempranillo has a flying pink pig.All the La Granja 360 wines are vegan-friendly meaning no animal by-products are used in the production of the wine. They have their own animal adoption program and sanctuary for rescued farm animals and have a read-out on the environmental impact of their wine packaging and transportation system.They are not your typical value-wine company, the Cava at $6.99 is their most expensive wine. While these Spanish wines are produced for export they are typical of the kind of wine the wine drinkers in Spain and most of Europe drink every day.Countries that traditionally have wine for lunch and dinner drink affordable wines with their meal. I know in the United States some folks see a price tag well below ten bucks and think that the wine can not be any good. But they are wrong, this is the type of everyday wine that most of the world enjoys.The La Granja 360 Cava Brut NV 2020 is produced with the Traditional Method, the same technique used for Champagne. In Champagne, the second fermentation lasts at least 18 months while in the Cava DO lasts to go a minimum of 9 months.The grapes used in Cava and Champagne are usually different and the Cava rules and regulations are not as strict, but Cava typically sells for a fraction of Champagne.$6.99 is very inexpensive for a Traditional Method Sparkling wine, so is it any good? Let us head to the Tasting section to find out. The alcohol content is 11.5%.La Granja 360 Cava Brut NV 2020 Tasting NotesThe color is pale gold with a flurry of energetic bubbles. The nose is lemon, green apple, and toasty bread, along with melon, coconut milk, and pear.The La Granja 360 Cava Brut NV 2020 is a crisp, east-to-drink Bubbly, not too complicated, but tasty.It tastes of grapefruit, lemon, lime, tart apple, pear, and just a touch of spice. The mid-palate is not particularly different from the main body of the wine but does add a little sweet peach and stone fruit.The acidity gives this Bubbly a bright, alive nature, but does not go over-board. Some inexpensive Cava's can be acid bombs, but the La Granja 360 Cava Brut NV 2020 stays in control.The SummaryThe La Granja 360 Cava Brut NV 2020 is a first-class party Bubbly, 3 bottles for twenty-one dollars will get the party started.It tastes way better than any $6.99 Traditional Method Bubbly has a right to taste.The La Granja 360 Cava Brut NV 2020 is a very drinkable, Champagne-style Bubbly that sells for a ridiculously cheap price.

The Raventos I Blanc Textures de Pedra 2014 is a vintage, bio-dynamic, Estate grown Sparkling wine from the Penedes district of the Catalonia region of Spain (think Barcelona). While this is a Sparkling wine produced with the traditional method (like Champagne) it is not Cava.Raventos I Blanc is part of a wine family that has been producing wine at this estate since 1497. Another member of the Raventos family produced the first Cava in 1872. The current Raventos I Blanc Estate was started in 1984, so they do have a history in this region.Originally the Estate was located in the Cava DO, DO in Spain is the equivalent to an AVA in the USA, a boundary of a grape-growing area. In 2012, Raventos left the Cava DO and started the Conca del Riu Anoia region. They left in part because they did not think the rules and regulations governing the Cava DO were strict enough.Raventos I Blanc and the Raventos I Blanc Textures de Pedra 2014 differ from the typical Cava Sparkling wine in that they are vintage-dated rather than non-vintage and specialize in the indigenous grapes of Catalonia.The blend of grapes used in this Bubbly are unique, there is 30% Xarel.lo, one of the three grape varietals traditionally used in Cava. Then 25% Xarel.lo Vermell, a rare Red grape mutation of Xarel.lo.Also 25% Sumoll, a local Red Grape, and 15% Bastard Negre, Negre is Spanish for the French Noir meaning dark or black grapes. Then 5% Parellada which is also one of three traditional Cava grapes, Macabeo is the only grape missing.The estate vineyard is biodynamically farmed which expands on organic farming to the point where farming decisions are made based on the phases of the moon.The 2014 vintage of Raventos I Blanc Textures de Pedra 2014 may have 20% of the grapes sourced from a second vineyard, there are conflicting tech notes. As a vintage Sparkling wine, the details can change from vintage to vintage.I think the 2016 vintage is the current release, but 2014 should be still available and Raventos I Blanc has other vintage-dated bottlings with different grape combinations.The Raventos I Blanc Textures de Pedra 2014 is made in the Traditional Method, the same techniques used in Champagne. In Champagne, the second fermentation must last at least 18 months, with the more expensive, exclusive brands going far beyond. With Cava, the minimum time for 2nd fermentation is 9 months with the more exclusive Bubbly going an extended time.The Raventos I Blanc Textures de Pedra 2014 is in a bottle for 42 months, the date that removed the dead yeast is 11-10-2018, each bottle is individually date stamped.Extended triage (aging) is where the magic in Sparkling wine lies. The younger "House Style" Bubbly is wonderful. But time does things to wine that no winemaking tricks can replicate. With time the flavors meld together, the bubbles are further incorporated into the wine, and the Bubbly becomes creamy and delicious.This is not an inexpensive Bubbly, a quick check of the web showed prices in the $40 to $50 range. Yes, it is in the Champagne price range, but it is well under the price of estate-grown, bio-dynamic, extended triage, and vintage-dated Champagne.Plus there are not too many wines that will feature this blend of grapes, some of these grapes are rare and unique. If you are interested in vintage, aged Bubbly the Raventos I Blanc Textures de Pedra 2014 can be considered to be a bargain. The alcohol content is 12%.Raventos I Blanc Textures de Pedra 2014 Tasting NotesThe color is golden yellow, with a flurry of fine bubbles. The nose has weight, this is not a crisp and light Bubbly, there are notes of melon, butter, yeasty bread, lemon, apple, Anjou pear, a little Nutella, and spice.This is a full-flavored Sparkling wine, the mid-palate is a full as the initial flavor. It starts with ripe, tart, apple, Meyer lemon, a touch of melon, a splash of spices, and dried pear.

Cava is the subject for this podcast. We talk about about Spanish Champagne, why we can not call it Spanish Champagne anymore, stages of Traditional and Ancestral Methods, Wineforces, pretty wine labels and Terence Stamp. Wine, from on the Vine, to the Road... Tasted.

The Trader Joe's Platinum Reserve Sonoma Brut NV (2020) is a Trader Joe's $14.99 non-vintage blend of Pinot Noir, Chardonnay, and Pinot Meunier sourced from vineyards in Sonoma County AVA in Northern California.The back label says this Bubbly was "produced and bottled by" Rack and Riddle, Healdsburg, California. They are an independent wine company that specializes in Traditional Method (same as Champagne) Sparkling wine.There are some California Sparkling wine producers that do have their own production facilities for the second fermentation of Sparkling wines. But there are many brands of California Sparkling wines that originate ate Rack and Riddle.The Trader Joe's Platinum Reserve Sonoma Brut NV (2020) is part of the Platinum Reserve series of Trader Joe's wines the break out of the typical TJ's $9.99 or less price point. The Fearless Flyer has mentioned in the past that the Platinum Reserve wines are equal in quality to wine selling at twice the price.That is a bit of a problem when talking about Traditional Method Sparkling wine since Champagne dominates the market and commands a price greater than the competition. The price of Champagne is not based on the cost of production as much as it is based on what you are willing to pay for it.Most other Traditional Method Sparkling wines that do not come from the Champagne region are forced to sell their wines at more affordable prices to compete. So is a non-vintage Sonoma County Bubbly made by a custom wine service, even if it is a very good custom wine service really equal to a thirty dollar California Sparkling wine?The answer is maybe, it could well be, but since we know nothing about the production details that would confirm its higher price, it hard to tell. At $14.99, the Trader Joe's Platinum Reserve Sonoma Brut NV (2020) competes directly with California Bubbly from Chandon, Piper, Gloria Ferrer, Roederer, and the New Mexico Bubbly from Gruet.With those other wines, there is a pedigree and the vineyards and the production techniques are documented, while Trader Joe's Bubbly is a one-off wine with no documentation.I have not tasted the Bubbly yet so all this musing may be mute if it turns out to be sensational and the Platinum Reserve wines that I have tried were well worth the money.It is just that with most Trader Joe's wine it is easy to tell if you are getting a bargain or not, these Platinum wines start to bring some doubt if the elevated price is warranted on every occasion.So on to the tasting portion, the alcohol content is a precise 12.72% and this is a Brut Bubbly or not sweet.Trader Joe's Platinum Reserve Sonoma Brut NV (2020) Tasting NotesThe color is at first looks almost silver, then turns to gold, the bubbles are tiny and energetic. The nose is slightly yeasty, with green apple, lemon, lime, grapefruit, melon, cherry, and a whiff of minerality.This is a nicely balanced Bubbly, it does taste expensive (but then again, so does its competition), it is both smooth and tart. It tastes of chewy crusty bakery bread, tart lemon, tart apple, cherry hard candy, and a salty sensation.The mid-palate adds kiwi, pear, soft spice, and a mix of peach and melon. The acidity is excellent it allows the flavors to unfold and will have you reaching for the next sip. This bottle will be empty before you realize it, so pace yourself.The SummaryI still do not know if Trader Joe's Platinum Reserve Sonoma Brut NV (2020) at $14.99 is better than its competition, there are some strong Bubbly in this price range.Is it worth $14.99? Yes, it definitely is, this is quality Bubbles.So, there you go. I do not know if this is a bargain, but you do get what you pay for and that is great drinking Sparkling wine.

The Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 is a blend of 65% Chardonnay, 20% Chenin Blanc, and 15% Pinot Noir sourced from the Cremant de Limoux AOC section of the Languedoc in southeast France.Limoux is the birthplace of Bubbly/Sparkling wine the monks from the local Abby started making wine with bubbles in the early 1500s. They were making Bubbly a hundred years before Champagne. I read a story that may or may not be true, Dom Perignon, a monk from farther north in Champagne was coming back from a trip that took him to what is now known as eastern Spain and on the way back to Champagne stopped in Limoux. And the rest is history.The Thomas Jefferson reference on the label is from records found at his home, Monticello, showing that the only Bubbly in his wine cellar was Cremant de Limoux. Which exact Bubbly he had on hand is not known, but it was a couple of hundred years ago.The Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 is made with the Traditional Method, the same process used in Champagne. There are some differences, in Champagne the second fermentation needs to last a minimum of 18 months, while Limoux only mandates 9 months.The Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 is a vintage-dated Bubbly. Most French Bubbles on the more value end are non-vintage wines. There is nothing wrong with non-vintage Bubbly, they are used to establish a "House Style". A wine you can count on vintage after vintage.Vintage dated Bubbly while being produced with the same methods of the "House Style" Sparkling wine will be different from year to year since conditions in the vineyard vary from year to year. Sparkling wine producers often only produce vintage date Bubbly in yeas where the conditioned in the vineyard will yield special wine.While this Bubbly does not have a history that dates back to the 1500s or Tom Jefferson, it is produced from vineyards in the same locations and with production methods pioneered in Limoux. In Champagne, they call the Traditional Method the Champagne Method. That is a little misleading, they did not invent the style, but they did perfect it.This is a Brut Rose' meaning a not sweet Bubbly and the pink color comes from the 15% Pinot Noir grapes. Chardonnay and Pinot Noir grapes are used extensively in Champagne and Chenin Blanc Bubbly is a personal favorite of mine. The alcohol content is 12.5%.Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 Tasting NotesThe color is slightly orange in the bottle, but in the glass is pink with an apricot tint, there are tiny, very fine bubbles. The nose is citrus, melon, green apple, light spice, crusty bread, and dried strawberry pieces.The Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 has a firm mouthfeel with nice chewy acidity. It starts with tart lemon, grapefruit, cherry, that salty/nutty "on lees" sensation, and a touch of mineralogy. The mid-palate adds a hint of cream, soft raspberry, and yeasty bread.The acidity will have you reaching for another sip before you know it, this is a glass of Bubbles that you will finish sooner than expected, so but accordingly.The SummaryThe Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 is a very satisfying glass of Bubbly.The one thing you need to remember about French Sparkling wine is that people only spend big bucks on Champagne. It does not matter how good the Bubbly from any other French wine is, if it is not priced affordably it is not going to sell.While that is bad news for winemakers in any place other than Champagne, it is good news for wine drinkers because there are bargains to be found.If you are looking for tasty, classy Bubbly (should be found for $15 to $20, watch for Holiday sales) the Gerard Bertrand Crémant de Limoux Thomas Jefferson Rosé 2017 will get the job done with style.

The Giusti Asolo Extra Brut Prosecco is made from the Glera grape from Giusti estate vineyards in the Asolo DOCG region of Veneto about one hour north of Venice.Ermenegildo Giusti was born into a family from the region who had a history of making wine. As a young man, he left Italy and moved to Canada, and established a hugely successful construction business. In 20014 he moved back to Veneto and purchased a 5-acre vineyard. Today they have a beautiful facility with multiple vineyards.Most of the Prosecco region is designated as DOC wines. Italy has strict rules and regulations and a strong governing body to endorse them. While most of Prosecco is ranked DOC the Valdobbiadene region which is located in a hilly section near the center of Prosecco is designated as DOCG.Then there is the Asolo DOCG area that is located in the foothills of the Dolomites. While there has been wine produced there for a long time it came by its DOCG designation fairly recently.The DOC rating indicates strong rules and regulations pertaining to vineyard practices and winemaking. The G in DOCG stands for Guaranteed. It adds more stringent rules and oversite. It does not mean you are guaranteed to like the wine, only that the strictest quality standards were followed.Giusti Asolo Extra Brut Prosecco like all Prosecco is made with the Charmat Method. That is the process where the bubbles and incorporated into the wine. Champagne uses the Traditional Method which is a technique perfected in the 16th century. Charmat was invented in the Kate 19th century.A quick explanation of the Charmat Method is the grapes are fermented the first, more or less like all wine is fermented. Champagne Houses and Prosecco have their secrets that make their wines unique. With the Charmat Method the wine that has been fermented once is transferred to huge pressurized vats.A measured amount of yeast and sugar is added to the wine. The wine is then allowed to ferment a second time, but this time in a sealed vat that has been pressurized. In Champagne where the 2nd fermentation is performed in a completely different manner, the second fermentation lasts a year and a half and often longer.In Prosecco, the 2nd fermentation lasts from several weeks to several months. each producer uses their own methods for determining the proper amount of pressure coupled with the right length of time. Technology has knocked about 75% of the time it takes to put bubbles into wine.The Giusti Asolo Extra Brut Prosecco is a dry Sparkling wine. The three major classifications for dry Bubbly are Brut, then Extra Brut, and finally Nature which has no added sugar and is bone dry.If you think you know Prosecco and Prosecco DOSG there is a good chance you may not have tried Asolo DOCG Prosecco. Prosecco is the largest selling Sparkling wine in the world in terms of gallons, but Champagne is the largest in terms of dollars. Prosecco is far more affordable than Champagne. The alcohol content is a reasonable 11.5%.Giusti Asolo Extra Brut Prosecco Tasting NotesThe color is almost clear with just a hint of gold, with a flurry of energetic bubbles. The nose is crisp and clean, there is citrus, green apple, melon, a little minerality, and peach.This is not the flavor profile for the typical Prosecco, it is very dry with unique flavors. It tastes like a stew of Anjou pear, dried peach, lemon chiffon (not sweet), green apple, and lime.The mid-palate shows grapefruit, a slight creamy sensation, that salty, nutty "on lees" thing, and just a hint of candy spice. The acidity is very well controlled. It allows the flavors and texture to be bright and alive, but never bites or goes to far.The SummaryThe Giusti Asolo Extra Brut Prosecco is a Bubbly well worth tasting.It is easy to get into a rut with Prosecco, some of the ones readily available in the supermarket, while very tasting, can be indistinguishable from the next brand.I am not complaining,

The La Burgondie Brut Rosé is an $11.99 Trader Joe's import Sparkling wine made in the Traditional Method with grapes farmed in the Burgundy region of France. This is a Cremant which is French for Sparkling wine or Bubbly.The grapes used in this Cremant are 80% Pinot Noir and 20% Gamay. If you are not familiar with Burgundy the southernmost growing region is Beaujolais which produces wine with the Gamay grape. The northernmost region is Champagne, which, well, you know what they are famous for.Burgundy, in the middle, is the home of some of the finest Pinot Noir and Chardonnay in the world. The La Burgondie Brut Rosé is made with the same production techniques as Champagne. With that method, the final fermentation, where the bubbles are created, occurs in each and every bottle. An important difference between Champagne and Cremant is that the 2nd fermentation must last at least 18 months in Champagne, while this Cremant is only required to have 9 months of aging. Winemakers will often age their wines beyond the minimum.Trader Joe's import wines can often have mysterious patronage, but we know who produced this Bubbly. Bailly-Lapierre is a group of 430 grape growers who have been producing Cremant since the 1970s. They are very well regarded and produce 3,500,000 bottles of Bubbly per year.Trader Joe's has a price advantage over the typical wine retail shop. For one thing not only is Trader Joe's nationwide store in the US, but it is also ALDI Nord (North) is Europe and other places. They have an almost worldwide sales reach. Wine shops are usually confined to a city or a state. Supermarket chains can have a larger reach, but they do not typically focus on their own brands.Trader Joe's does not advertise or market their products other than the in-house Fearless Flyer and their distribution costs are reduced. I do not have information on every deal they have with wineries, but they often pay for the wine on delivery which allows them to negotiate a better price.The La Burgondie Brut Rosé at $11.99 may well be the equivalent to a Sparkling wine with a price closer to twenty dollars. It is difficult to make exact comparisons, but Bailly-Lapierre sells a Brut Rose' under their own label that lists for $24. How similar that wine is to the La Burgondie isn't clear.What is known is that Burgundy is an outstanding location for Pinot Noir grapes and this Sparkling wines producer makes quality wine. A Brut Buubly is wine talk for a dry or not sweet wine and the alcohol content is 12%.The La Burgondie Brut Rosé Tasting NotesThe color is Barbie doll pink with a hint of amber and the bubbles are plentiful. The nose is strawberry seltzer, ripe black cherry, faint crusty bread, and cherry hard candy.This is a crisp, delicate Bubbly, with excellent acidity. It tastes of tart, slightly sour cherry, a hint of vanilla, nectarine, and just a touch of yeasty bread. The mid-palate adds sharp cranberry, a little spice, cherry cough drops, and salt.For a Bubbly that has very light and delicate flavors, it is especially tasty and the acidity calls you to take another sip.The SummaryThe La Burgondie Brut Rosé is a very controlled Bubbly. Everything is right where it is supposed to be. That is not typical of value-priced Sparkling wine. Cheap Bubbles are often tasty and loads of fun, but rarely elegant and sophisticated.I am partial to Pinot Noir based Bubbly and La Burgondie does not let me down.This is Trader Joe's sleeper Bubbly. It looks like all the other value Sparkling wines on the shelve, the label gives nothing away. But this is a very solid example of a Cremant from Burgundy at a bargain price.

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The StoryThe Aria Pinot Noir Brut Cava is a non-vintage Bubbly from the Penedes region of Catalunya, near Barcelona in Eastern Spain. Aria is part of the Segura Viudas family of Sparkling wines. Segura Viudas is in turn part of the Freixenet group that includes Mionetto Prosecco and Gloria Ferrer wines.Cava is produced with the same production methods used in Champaign wines. The Traditional Method where the second fermentation occurs in each and every bottle. The major difference is the grapes used. In Champagne, the main grapes are Chardonnay and Pinot Noir, with Cava three local grapes are used, Xarelo-lo, Macabeo, and Parellada. Champagne is also 500 or 600 miles to the north of the Penedes in Spain.The grapes used are typically a difference but not so with the Aria Pinot Noir Brut. Pinot Noir is not a grape usually grown in eastern Spain. The grapes are Estate grown in the higher elevations where the temperatures are cool enough to keep Pinot Noir grapes happy.The second fermentation for this Cava lasts for 18 months, which also happens to be the minimum length for 2nd fermentation in Champagne. The grape used, Pinot Noir and the length of 2nd fermentation sets the Aria Pinot Noir Brut Cava up to be compared with entry-level Champagne. There is a price difference, I found the Aria for $11.99 and "cheap" Champagne typically starts around $35.It isn't fair to directly compare the 2 Sparkling wines, Cava and Champagne have stylistic differences and Champagne is a cool to cold growing region while the Cava region is warm to hot. So while it isn't fair, it will be interesting to compare and enjoy the two similar but different Bubbly wines. The alcohol content is 12%.Aria Pinot Noir Brut Cava Tasting NotesThe color is somewhere between pink and apricot and there are plenty of bubbles. The nose is light and delicate, there is a scent of strawberry, butterscotch sundae, it is faint but there a butterscotch and vanilla thing, ripe cherry, and a soft floral edge.This is a smooth Cava with soft acidity. It tastes of sour (slightly) cherry, a slap of minerality (it has that mineral water sensation), lemon, and nectarine. The mid-palate adds a salty, nutty "on lees" sensation, cranberry, and a slight apple core flavor.Photo by Malin Strandvall on Unsplash Pinot Noir based Champagne is maybe my very favorite of all wines. Well at least for now, my favorites tend to change with the seasons, so I was very interested in tasting the Aria. It does not remind me of Champagne, the flavor profile and the intensity is different. I didn't expect them to be the same the two growing regions do not have much in common and the similar production techniques were not going to bridge the difference.But that does not mean that I did not thoroughly enjoy the Aria Pinot Noir Brut Cava Bubbly. It is a lot of Bubbly for 12 bucks. It over-delivers at its price point while budget Champagne sometimes underwhelms at its price-point. It is all about using the right tool for the job and at under twenty bucks Cava gets the job done.

The StoryThe Tourner Sparkling Brut is a $6.99 ALDI exclusive produced in the Traditional Method from grapes grown in California. And that is just about everything I know about this Bubbly. The back label has a few words concerning tasting notes, but nothing that would give clues as to the grapes used.The number one important detail about this wine, at least to me, is that is made with the Traditional Method, the same techniques used to produce Champagne. They even make sure to show Method Champenoise prominently on the artwork.There are 2 major ways that modern winemakers use to get bubbles into wine, the Traditional Method, and the Charmat Method. The Traditional Method (Champagne) is 16th-century technology and the Charmat Method (Prosecco) is 19th-century technology.With the Charmat Method, the wine is fermented once then transferred into a huge pressurized tank. They add a measured amount of yeast and sugar and anywhere from a couple of weeks to a few months (the more expensive Charmat wines tend to take more time) you have Bubbly. It is a less expensive and quicker way to make Bubbly, basically from the more modern technology.The Traditional Method is more detailed after the wine is fermented the first time the wine is bottled. They do not fill the wine to the top, they leave some space and add an exact amount of yeast and sugar to each bottle. They place the bottle in a rack with the neck angling down, they want the spent yeast to congregate in the bottle neck.But they have to give the bottle a quarter turn every couple of days or so to stop the spent yeast gunk from sticking to the glass. In the Champagne region, they do this for 18 months, usually longer. Every other region shortens the time to 9 months or year, longer if they choose.Now they have to get the yeast out of the bottle, so they freeze the neck to pop the spent yeast plug out. They now have to fill the bottle to the top and they add additional Bubbly. They can adjust the sweetness of the Bubbly at this point by adding sweet or dry Bubbly. Now that add the cork and cage and age the wine for some additional time.If you are making Bubbly in the Traditional Method you are making a commitment. Nobody complains if you $7 Sparkling wine is made in the Charmat Method, it is actually very popular. You have to want to make cheap Champagne-style Bubbly. Yes, modern advances have made using the Traditional Method far easier than years ago. But the Champenoise Method in value-priced Bubbles is an unexpected treat.ALDI's $19.99 Champagne was one of my favorite wines from 2019 so I have high hopes for the Tourner Brut Bubbly. As a quick refresher Brut means dry, not sweet. The alcohol content is 12%.Tourner Sparkling Brut Tasting NotesThe color is pale gold with a decent amount of bubbles. The nose is Champagne-like, lemon, green apple, bakery bread, and tart, crisp grapefruit. My first impression is, "not bad at all for $6.99".It tastes of lemon/lime, but not soda sweet, Anjou pear, a little Sweet Tart candy, again more tart than sweet. The mid-palate offers a little yeasty bread, peach, and stone fruit. The acidity is on the sharp side of balanced, but nothing to complain about in a 7 buck Traditional Method Sparkling wine.The SummaryTasty cheap Bubbly. What's not to like.The Tourner Sparkling Brut provers a solid drinking experience at a bargain price.ALDI has a very weird selection of wines for sale, there does not seem to be a reason for which wines are available, it's a mishmash. But do not dismiss their wines there are some excellent bargains in there.

The StoryThe Kingsley Sparkling Brut Rose' is a $6.99 Trader Joe's Sparkling wine made in the Traditional Method by Rack and Riddle. That is all I know about this Bubbly, but that might be enough.The first thing to note is that $6.99 for a Traditional Method Sparkling wine is crazy cheap. The Traditional Method is the production technique used in Champagne. After the wine is fermented the first time, it is bottled, not all the way to the top, they leave a little room. Then a measured amount of yeast and sugar is added to each bottle and sometime later, in Champagne a minimum of 18 months, they remove the spent yeast, top off the bottle and add the cork and cage. About every other day for the entire period of the 2nd fermentation the bottles are turned a quarter turn so the dead yeast does not stick to the inside of the bottle.In the old days all this was done by hand, it is mostly automated now, only the most exclusive Champagne wines are made by hand. It is one of the reasons Champagne costs more than Prosecco. Prosecco is made in the Charmat Method which is a quicker and less complicated way to get bubbles into wine.The second point is this Bubbly is made by Rack and Riddle, they are a custom Sparkling Wine House with a couple of facilities in northern California. Quake from Cheapwinefinder toured their Sonoma facility on one of his California wine visits. He reported seeing pallets of cases of Sparkling wines from every conceivable wine brand.There is a very good chance that you have tasted Bubbly made at a Rack and Riddle facility and didn't know it. The point is that they know how to make Bubbly. I don't know the origins of this Bubbly, is it made to order for Trader Joe's? Is it the leftovers from a more expensive Sparkling wine?I don't know, I don't even know what grapes were used in the making of this Brut Rose'. (Just a reminder, Brut means not sweet). You occasionally see Spanish Cava, which is also made in the Traditional Method for under ten bucks. But an American $6.99 Traditional Method Bubbly is rare, Barefoot makes Bubbly is this general price range, but as I recall those wines are made in the less expensive Charmat Method. The alcohol content is 12.5%.Kingsley Sparkling Brut Rose' Tasting NotesThe color is on the apricot side of pink and there are plenty of bubbles. I read somewhere that you can tell the quality of a Sparkling wine by the size of the bubbles. I guess that means the length of time the 2nd fermentation lasts to better the bubbles are incorporated into the wine. My first impression when looking at my glass is these bubbles are on the larger side. But, what exactly is the difference between teeny and tiny?The nose does not give up a lot in terms of aromas, there is a little melon, yeasty bread, some candy spice (red licorice), a hint of cherry. The Kingsley Sparkling Brut Rose' maybe a little short on aroma, but it is not lacking in flavor.It tastes of a lemon/strawberry mix, sort of like Italian ice, followed by tart, sour cherry, a slap of minerality, watermelon, and light yeasty bread. It has that lip-smacking acidity that constantly tempts you to take another sip.The Summary* The Kingsley Sparkling Brut Rose' does not drink like a $6.99 Bubbly.* I don't think it is exactly delicious, but it is not bad at all.* I don't what your expectations are for a sub 7 buck bubbly,

Apologies for the long delay in uploading; life has again been rather rough of late.  If you want to help out, you can toss a coin to the Wine Monk over at our Patreon page. Anyway, onto the show! We've visited Florida once already for something rather strange, Avocado Wine, but it's time we return, and try something equally strange and wonderful: the Blanc De Fleur from San Sebastian Winery. This is something truly unique and astonishing: a sparkling wine made from muscadine varietals, and one with very low residual sugar at that! The gang found this wine to be a fabulous summer sparkler, and we quickly tried to figure out just which Florida Man article to pair this wine with... or even, if this wine was a Florida Man headline, what would it be? The Blanc de Fleur was made in the Traditional Method, which we discussed in our episode featuring the RJR Brut Cuvée. However, this wine is not quite as dry as the Brut; we never really sat down to figure out where this wine would sit on the scale of sweetness vs. dryness... because this wine was that tasty.

I call this the Traditional Method of pool care because it has been the industry standard for a few decades now. It is a combination of a sanitizer like liquid chlorine and 3” Tri-Chlor tablets. The more modern version also adds a chlorine enhancer and I will cover four of the top enhancers in this podcast as well. I go over the benefits and drawbacks of using the traditional method of pool care.Leslie's Pool Supplies has been do-it-yourselfers and pool trade professionals trusted partner since 1963, providing quality products and services to make pool care easy and solutions and expertise to do it right.

The StoryThe Louise d' Estrée Brut is an $8.99 Trader Joe's exclusive Sparkling wine produced somewhere in France with undetermined grapes. The label has virtually no information except that this Bubbly is made with the Traditional Method (same technique as Champagne) and it is Brut or Dry (not sweet). In France where the grapes are grown and the wine is produced is more important than which grapes were used. For example, Red wine from Burgundy will display the village where the vineyards are located but have no mention of Pinot Noir.The wine classification is also extremely important, AOC, IGP, or Vin de France are mentioned on every French wine label, but not here. Which is odd for a French wine, they all have some sort of classification. The producer named on the back label is Marcel Martin, which is a company and not a person, located in the Loire Valley and is part of a very large French wine company.Marcel Martin does make a well regarded Cremant (the French term for Sparkling wine or Bubbly that is not produced in Champagne) from the Loire Valley using the Chenin Blanc grape. So, Marcel Martin does have a track record of producing excellent Sparkling wines. Still, I am puzzled by the lack of information on the label, maybe because this wine is made for the US market it is not subject to French labeling laws. But still where the grapes were grown and which grapes are included should be standard info for any wine. The alcohol content is 11%.The Tasting NotesThe color is a pale golden yellow with a splash of tiny bubbles. The nose is crisp and clean, lemon, melon, citrus along with apple and pear, ripe peach and faint spring flowers. This is a balanced and tasty value-priced Bubbly, not complex by any means, but enjoyable. It starts with a mix of ripe peach, slightly tart lemon, and slap of minerality, pear, and grapefruit follow. The mid-palate adds that salty, cashew "on lees" thing, along with a juicy apple. The acidity is well focused, lets the flavors unfold, but does not bite. The finish is nicely full and long.The Summary The Louise d' Estrée Brut Trader Joe's is a first-class New Years' Eve 2020 party wine. It is relatively cheap ($8.99), tasty (cool mix of sweet and sour flavors along with some wine snobs attributes like minerality and "on lees"). Why drink a Bubbly toast only at midnight when you can have your Bubbles all night long. This Trader Joe's Bubbly is satisfying enough work for the midnight 2020 toast.                                                 Check out the companion Podcast below !!!

The StoryThe Trader Joe's RSVP Brut is a $6.99 TJ's non-vintage exclusive, sourced from grapes grown in California and produced with the Traditional Method, the same techniques used to make Champagne. CWF reviewed this wine way back in 2010 and then it was a blend of "92% Chardonnay and 8% shhh...it's a secret". Why they felt the need to "shhh" us, I don't know, what could the mystery possibly be? This may or may not be the same blend. The label says this Bubbly was produced by RSVP Vineyards out of Ceres, California. Ceres, Ca. happens to be the headquarters of Bronco Wines, the makers of "2 Buck Chuck" a Trader Joe's staple, so there may be a connection.I went to Trader Joe's looking for an inexpensive Holiday party wine, I recalled them having some decent Cremant Bubbly from Burgundy in past years. Cremant is the French term for a Sparkling wine or Bubbly made in France, but not in Champagne. I checked the Bubbly section and they had a few to choose from, but none of the bottles said Traditional Method on the label. Now, this isn't by law or is scientific, but I have found that when a Sparkling winemaker produced the Bubbly with the Traditional or Champagne Method that put the information on the label front and center. If the Bubbly was made in the Charmat Method or the Prosecco Method they don't mention it.It's just me, but I want my value-priced (cheap) French Bubbly made in the Champagne style and my inexpensive (cheap) Italian Bubbles made in the Prosecco style. So, anyway, this isn't a value-priced French Burgundian Cremant write-up, It is a super cheap California Traditional Method Sparkling wine. Judging from my review from Christmas 2010, I thought it was a very tasty bang-for-the buck Bubbly. The alcohol content is 12%.PS: If you want to know what RSVP stands for check out the upper left corner of the front label, turns out RSVP is French, who knew?Tasting NotesThe color is a pale golden yellow with a flurry of bubbles. The nose is a crisp green apple, lemon, a little brioche, Anjou pear, peach, and lime. This a well-balanced Sparkling wine, the acidity stays in control (often very inexpensive Traditional Method Bubbles can be acid bombs) along with some flavors that caused me to pause to figure out what was happening in my glass. It tastes of slightly sour lemon, a drop or two of lime, crisp apple and melon. The mid-palate adds some Ricola cough drops (mix of herbs and lemon), apple core (seeds and all), stone fruit, and pear. The acidity does not bite and the herbal, apple core flavors take a moment to get used to, but once you adjust it becomes a pleasant surprise for a $6.99 Sparkling wine. The finish is full and long.The Summary * I seemed to have enjoyed the 2010 version of the RSVP Brut more than the 2019 version. The 2010 RSVP seemed to be a typical Chardonnay-based Sparkling wine, just very inexpensive. The 2019 edition has some challenging flavors, not bad flavors, it is just that herbs, minerals, and apple core are not often seen in cheap Bubbles. * This is a very drinkable Bubbly, but may not be the first choice to pour for non-wine people at a Holiday party. Something light and breezy may be a better choice. * It is not a bad Bubbly by any means and is actually quite interesting, it is just that I am not so sure interesting is the best choice for a Holiday party.

The StoryThe Trader Joe's Reserve North Coast Brut is a Trader Joe's $9.99 non-vintage exclusive and is a blend of Chardonnay, Pinot Noir, and Pinot Meunier. The North Coast AVA consists of Sonoma, Napa, Lake, Mendocino, along with the lesser-known Marin and Solano AVAs. This Bubbly is made for Trader Joe's by Rack and Riddle, a company that specializes in producing Sparkling wine and many of the California Bubbly made under varying Brand names are produced by Rack and Riddle. They also have Sparkling wine sold under their name.The term Reserve doesn't have a legal meaning, Trader Joe's may have a less expensive Califonia Sparkling wine and Reserve means this one is positioned a step up. The TJ's Reserve is made in the Traditional Method, the same production technique as Champagne, meaning the 2nd fermentation (this is where the bubbles are created) occurs in every bottle. A major difference with the Trader Joe's Reserve and Champagne is the 2nd fermentation in France must last a minimum of 18 months and here the 2nd fermentation is 12 months. That is more in line with Cava than Champagne.Brut indicates that this is a dry wine or not sweet. The North Coast AVA is an excellent place to grow these grapes, Rack and Riddle have years of experience making Sparkling wines and Trader Joe's has a history of bang for the buck Bubbly. So why not take a chance. The alcohol content is 12.7%.The Tasting NotesThe color is a pale, clean, clear gold with plenty of bubbles. The nose is crisp and slightly nectar sweet, lemon, green apple, juicy peach, lime, a little brioche, cherry, and pear. This is dry Bubbly with crisp flavors and a bit of an edge. It starts with a mix of green apple and unsweetened lemonade, a salty sensation, a bit of yeasty bread (not too much), and ripe pear. The mid-palate adds ripe peach (again not too sweet), lemon cough drops, and spice. The acidity is well managed, sometimes under ten dollars, Bubbly has the acidity that can bite. The finish is full and does not quit.The Summary The Trader Joe's Reserve North Coast Brut does not have the depth of Champagne, but it is plenty tasty. At $9.99, getting the flavor, but not the depth ain't a bad thing. I am getting jaded enough with Sparkling wine (Champagne and Prosecco are both Sparkling wine) that I am really into Bubbly that has extended 2nd fermentation times (often several extra years), there is something about that extra time that brings out sensational characteristics in the wine. The Bubbly with extended 2nd fermentation tends to get a little pricey, so this solid. but standard Bubbly is really nicely priced. I am of the position that with Bubbles if you are looking for a special bottle for a special occasion find one of those extended fermentation Champagnes, they can be remarkably special wines. If you just want a nice glass of Bubbly/Sparkling wines like TJ's Reserve hit the spot at a great price.

We've had a couple of sparkling wines in this program before, but we've never really had a traditional method sparkling wine on the show before.  Let's change that, with a look at the 2007 RJR Brut Cuvée, from Westport Rivers Winery, in Massachusetts.   In case you were not aware, "traditional method" is code for the same method which is used to make Champagne in France; it's just that nobody outside of Champagne can use this word to describe a wine method, due to very strict provisions laid down by the EU and France. You will occasionally see wines made in this method labeled as 'Classic Method,' also.  What these words mean is that the sparkling wine in question was bottle-fermented; that secondary fermentation which produced the bubbles occurred in the bottle in which the wine was sold. As you may have guessed from the implication above, sparkling wines made in the traditional method undergo two separate fermentations.  The first, which is usually carried out in tanks, creates what is known as the base wine, which is still--no bubbles. If the wine in question is a non-vintage blend, the base still wines will be blended according to whatever style and quality requirements exist for the given produced to produce a unified flavor for the brand; or still wines from a given year will be blended together (which is likely what happened with this wine in question).  This process, known as assemblage, ends with the blended wine put into bottles, along with a mixture of yeast and sugar to kick off a secondary fermentation.  The bottles are then closed with the same sort of cap you see on a beer bottle. (In case you wanted to expand your French wine terms, this mix is known as the liqueur de tirage). Next up, the bottles are then placed on their sides in cellar environments, while that secondary fermentation begins.  It is this secondary fermentation that creates the CO2 which gets trapped to become bubbles. After the second fermentation is complete the wines are left ‘sur lie‘ (resting on its lees – wine terminology for the dead yeast cells in each bottle) for any period of time the winemaker wishes. This could range from a mere 6 months to upwards of several years, like in the case of this vintage. The longer the wine rests on these lees, the more amino acids and other compounds that are in the dead yeast cells will break down and be released into the wine.  Known as autolysis, this process is what adds toast, bread, and the yeasty character and aromas that are often associated with higher-end vintages made in this style. The final steps of this process are known as remuage and disgorgement, where the lees are removed from the bottle.  The bottles are carefully rotated and shaken and slowly moved upside down so that the sediment in the bottle is slowly moved towards the neck of the bottle. This process is known as riddling--it can either be done by hand, or by automatic machinery.  After the sediment has been gathered to this part of the bottle, the material must be disgorged--something done by freezing the neck of the bottle in a freezing brine bath. After being frozen, the cap is removed, and the bottle of frozen lees sediment will shoot out.  The final step of this disgorging process is quickly topping off the bottle with a mixture known either as the dosage or ‘liqueur d'expédition. This is a mixture of wine and sugar, the amount of which is determined based on the eventual style of the wine.  As an example, the dosage for the  RJR Brut Cuvée probably contained somewhere between 6g and 15g/l of sugar; pretty standard for wines labeled as 'Brut'. After this, the bottle is closed with the traditional Champagne-style cork, with the wire cage (known as a muselet) and foil. The wine can now wait and age as long as the winemaker demands before being released to the adoring public. These styles of wine can age very well; as evidenced by our reaction to this bottle in the podcast.

The StoryThe Saint-Hilaire Brut 2017 is a blend of 90% Mauzac, 5% Chardonnay, and 5% Chenin Blanc sourced from grapes farmed in the Limoux area of the Languedoc in Southwest France. The Sparkling wine of Limoux is 100 years older than the Bubbly of Champagne. Saint-Hilaire is the Abbey were history first records monks producing Bubbly/Sparkling wine (I am not saying Champagne, because only Bubbly from Champagne can legally be called Champagne, with a few exceptions...check out a bottle of Andre's). This particular Bubbly is designated a Blanquette de Limoux which by AOC law must be at least 90% Mauzac grape, a local grape long associated with this wine. There is also a Cremant de Limoux, Cremant is French for Sparkling wine and these wines can have a greater percentage of Chardonnay and Chenin Blanc if Mauzac ain't your thing. And if you need more history Thomas Jefferson drank Blanquette of Limoux, after he passed away an inventory of his wine cellar showed several cases on hand.The Saint-Hilaire brand does not date back to the 1500s, just Limoux Bubbly produced in the Traditional Method. Champagne adapted the Limoux method to make their Sparkling wines and made the technical advancements that we recognize today. The Saint-Hilaire is fermented twice, the first fermentation is the same as all still wines and the 2nd fermentation happens in each and every bottle. With The Saint-Hilaire, the 2nd fermentation lasts 12 months, in Champagne, the 2nd fermentation must extend to a minimum of 18 months. In some ways, the Bubbly of Limoux may be more closely related to Cava, the Spanish Sparkling wine, produced in Catalonia, Spain. Catalonia is a bit south along the Mediterranean Coast. Brut indicates the Saint-Hilaire is a Dry Bubbly and the alcohol content is 12.5%.The Tasting NotesThe color is a pale hint of gold. The nose is delicate, crisp apple, a little bakery bread, pear, peach, soft lemon, and lightly floral. This is a crisp Bubbly, with a slightly husky taste profile. It starts with an apple, core and all (I have tasted Saint-Hilare in past vintages where the apple core flavor was pronounced, but for 2017 it is very mild), lemon, tart lime, and soft grapefruit. The mid-palate adds a salty, nutty sensation, crusty bread, and slightly sharp spice. The acidity is well-controlled, enough to allow the flavors to flow, but not enough to bite. The finish has some oomph and lasts awhile.The Summary * What we have here is a French Bubbly with almost 500 years of tradition, produced in the expensive Traditional Method, and sells for around ten bucks (I found it at Cosco for $9.99). Really what more do you need? * If you are not a fan of the Mauzac grape, Cremont of Limoux with more Chardonnay and Chenin Blanc may be more your style. But any Bubbly that can survive for 475 years must have something going for it. Give it a try, you will be amazed at what $10 can buy.Check out the Podcast Below !!!

The StoryThe Mumm Napa Brut Rose' is a blend of 80% Pinot Noir and 20% Chardonnay sourced from as many as 50 different vineyards (depending on the vintage) in the Napa Valley AVA. Mumm Napa started in the early 1970s is the California project of GH Mumm founded 150 years earlier in Champagne, France. Mumm Champagne is the 3rd largest selling Bubbly in the world and the largest selling Sparkling wine in France. The 50 vineyard sources may seem like way too many vineyards but the entry-level Champagne from one of Champagne's most iconic Bubblies uses 100 vineyards. Since all Sparkling wine producers that use the Traditional Method of production use the same general method for the 2nd fermentation (where the bubbles are born), the magic happens during the 1st fermentation. Different vineyard lots are fermented separately and often differently, here most of the batches were fermented in stainless steel tanks, but some select batches were fermented in French oak barrels. Everything, every process used in the making of wine affects the finished product, even adding 1% of another grape makes a noticeable change. Champagne Houses have an identifiable and hopefully unique style for their Bubbly.When talking about the making of Champagne (France) or Sparkling Wine (Napa) the Winemakers usually highlight the 2nd fermentation where each bottle is filled with still wine then a measured amount of sugar and yeast is added. The 2nd fermentation is fairly standard, the main differences are the length, here it is 18 months. The 1st fermentation is where the house-style is formulated and the exact production techniques are carefully guarded. This is a Rose' and to get the proper color a small measured amount of still (not Bubbly) Pinot Noir is added to every bottle. The Mumm Napa sells for less than half of the price the French Champagne Mumm Cordon Rouge Brut. I found the Mumm Napa on sale for about $16, while the French stuff is $35 to $40. Yes, Champagne has great vineyards and decades of Bubbly experience, but it's not like Napa vineyards are all that shabby and the production techniques and equipment are at this point universal. I know French Champagne is excellent but is there any reason that Napa Valley Bubbly cannot be equally entertaining at half the price?The Tasting NotesThe color is pale gold with a flurry of tiny bubbles. The nose is black cherry, cream, a touch of yeasty bread, a hint of spice, grapefruit, and the nougat inside a 3 Musketeers bar. This Bubbly has a soft creamy mouth-feel, with black cherry flavors, quite different if you are used to Chardonnay dominate Bubbly. It starts with ripe black cherry, then sleek, not too tart grapefruit, then a slap of vanilla cream. The mid-palate adds some minerality (just enough to be noticeable), raspberry, and a salty, nutty flavor. The acidity is really good, not enough to bite, bit enough to get you to reach for another sip. The finish is subtle but long.The Summary * Mumm Napa Brut Rose' is a well-made and delicious Bubbly, remember this is mostly Pinot Noir and the flavor profile will be a departure from Chardonnay-based Champagne-style Bubbly. Only Bubbly from Champagne can legally be called Champagne, so the Mumm Napa has to be referred to as a Sparkling wine. * The best wine I ever had was a Blanc de Noir Champagne (that means White wine from Red Grapes) or a Bubbly made from all Red Grapes usually meaning Pinot Noir. I didn't know enough about wine at the time to remember the name of the wine, I mistakenly thought they were probably all that good. But just the same my personal preference with Bubbles is Pinot based wines. Though, I have drunk my share of Chardonnay Bubbles, too. * So, Napa versus France, who wins? If I'm paying I'm am more than happy to drink Mumm Napa,

The Story The M.Chevallier Brut Cava is a Trader Joe's $5.99 exclusive sourced from vineyards near Barcelona in northeast Spain. The trademark for this Cava is owned by the oldest and 2nd largest Cava producer in Spain. It is also imported by their own wine importation company, so they are not hiding anything. Trader Joe's does not provide technical information for this Cava. So, will go over some details usually found in value-priced Spanish Bubbly. The traditional grapes used in Cava are Macabeo, Xarello, and Parellada. These are the local indigenous Catalonian grapes found in most Cava's, though occasionally Chardonnay is used. Cava is produced with the Traditional Method, the same method used to produce Champagne. I will discuss the Traditional Method, Champagne & Cava, vs. the Charmat Method, Prosecco, in the companion podcast. Most regular, not Reserve Cava's, are not expensive. But a $5.99 Cava, from a leading winery, is an extremely good price. There are not many reasons to not give it a try. A 6 buck Bubbly that is average is still a bargain. The alcohol content is a reasonable 11.5%. The Tasting Notes The color is a clear, clean, pale gold, with teeny, tiny bubbles. The nose is slightly floral, citrus notes, a hint of honey, and crisp apple.  The M.Chevallier Brut Cava (Trader Joe's) bright, crisp Cava, with solid, but balanced acidity. It tastes of tart grapefruit, green apple, lemon/lime, and Bosc pear. The mid-palate adds a salty, nutty flavor and apricot. The acidity is balanced, which is excellent at this price point. I can think of a few budget Cava's that are acid bombs, they are ok with food, but hard to sip on their own. The finish is subtle, but lingers. The Summary * The M.Chevallier Brut Cava (Trader Joe's) isn't just an everyday Bubbly, at this price it is a twice a day Bubbly. * While not the most detailed and complex Bubbly, it does taste very good. * A $5.99 Cava/ Bubbly that is worth drinking, is something to behold.

  The Dark Horse Brut Sparkling Wine is a non-vintage Chardonnay based Bubbly sourced from grapes grown in more than one California grape growing/wine-producing AVA. Dark Horse is one of E & J Gallo's (the largest family owned winery in the US) many wine labels, here are links to our posts on  Dark Horse Double Down Red and the 2014 Dark Horse Cabernet Sauvignon . Brut indicates that the Dark Horse is a dry or nor sweet Bubbly and Gallo owns top-notch vineyards thru-out California, so they have many sources for good quality Chardonnay grapes. Gallo and Dark Horse don't give out a great deal on information about the Bubbly, the website is more of a "lifestyle" site with little actual wine technical info. To the point where they don't indicate if this Sparkling wine was made in the Traditional Method (like Champagne) or the Charmat Method (like Prosecco). This isn't scientific but I have found that Bubbly that was made in the Traditional Method have that or Champenois Method (the same thing, this is what they call it in France) featured prominently on the label and Bubbly made in the Charmat Method tend to skip any mention of it. I don't know why, especially in this price range, but if you do either method with skill you can produce some fine tasting Bubbles. The alcohol content is 12%. The color is pale golden yellow is loads of active bubbles. On way you can tell a Champagne from a Prosecco is that the Champagne should have very tiny bubbles, but I find that figuring out whether the bubbles are tiny or very tiny isn't that easy. The nose is crisp and clean and slightly nectar sweet, there are flowers, and peach, apple, pear, soft lemon, and grapefruit. This is a crisp, clean Bubbly with little or no yeasty flavor (so that can indicate Charmat Method, right?). It tastes of crisp apple and pear, dry, with good lip smacking acidity, not a super complicated Bubbly, but a very pleasing flavor. The mid-palate offers a little minerality, a little salty, nutty sensation, and a slap of lemon/lime. Summary * The Dark Horse Brut is a well-made Bubbly, crisp and lean, with good control of the acidity * I have now decided that the bubbles are actually very tiny and not just tiny, but I still would guess the Charmat Method * The lip-smacking acidity and the salty/nutty thing on the mid-palate will having you reaching for your glass again and again * The dry, yet nectar sweet flavor profile is very enticing, a nice yin/yang effect * You should be able to find it selling for between $10 and $15 is the sweet spot for this type of California Bubbly. Too cheap and they tend to rush things and you shouldn't rush Sparkling wine, in this price range is where they take a little extra time to do it right

In Episode 8, The House of Lee NYC takes listeners to Kee's Chocolates in midtown Manhattan. There, owner Kee Ling Tong - known for her fresh, handmade, and unadulterated chocolates - tells us how to make ganache filling for truffles. Kee's Chocolate is frequently listed as one of the best places in New York City for gourmet chocolates. Tong also gives listeners tips on how to shop at a grocery store for chocolate and shares the popularity of her chocolate passionfruit pieces that are a near sell-out during Valentine's Day season. Lee, who is not big into chocolate, is offered one piece of the chocolate passionfruit speciality, and she shares her reaction. Store regulars, Stuart Kohn and a gentleman named Ed, also weigh in on Kee's Chocolates. Stuart also shares his tips for Valentine's Day. Below, you will find a basic outline for a recipe for truffles. Kee's Chocolates: 315 W. 39th Street (between 8th and 9th avenues), New York, NY; Tel. (212) 967-8088. www.keeschocolates.com; @keeschocolates. ==> Click for my "Favorite NYC Spots" eList!