Podcasts about ugni blanc

Tonight our blind-tasting pair looks for a wine you can enjoy before summer is over. We will delve into some facts about Rose' so you can make an informed purchase.We will also talk about wine characteristics, terms, and general rules you may want to follow to make your wine tasting experience the best it can be.We are also changing our format from a double-blind tasting to a single-blind tasting. NOOOOO! DON”T DO IT!!! Oh wait, what does that even mean? We will explain. Tonight, we taste:1. 2023 Kirkland Provence $7.99 from Costco. The blend includes 36% Grenache, 28% Cinsault, 12% Syrah, 10% Vermentino, 5% Carignan, 5% Tibouren, and 4% Ugni Blanc. The Reverse Wine Snob says - Aroma: strawberry, cherry and a little watermelon plus some salty minerality and pleasing touches of wild herbs and flowers. (Bulk buy) 2. 2023 Ro Substance Rose $9.99 from Costco. This wine is made from the Syrah grape and comes from the Wahluke Slope, Columbia Valley, Washington State. The Reverse Wine Snob says – Aroma: strawberry, melon and cherry, along with some light herbal notes. Tastes: Watermelon and some other tart fruit notes are added to all the other flavors from the nose. Smooth and a bit creamy, the wine also has great depth of flavor on the rich, juicy fruit.3. 2023 Illahe Tempranillo Rose' $19.99 from Wall to Wall Wine and Spirits. The wine comes from https://www.illahevineyards.com/wines in the Willamette Valley from 100% Tempranillo Grapes that are picked early to give acidity. 25% barrel and 75% tank fermented. 3.22 pH (this is low so should be bright and crisp). The winemaker says Aromas of Lemon zest, spruce, rhubarb, and fleshy watermelon rind. Taste: juicy honeydew melon and Oregon strawberry finish. Next week we will have a red wine Budget Bargain Hunt Episode. Each wine will cost less than $10. We will be tasting three wines that will include:1. 2018 Bogle Petite Sirah that we purchased at Costco for $8.49.2. 2016 Chateau Le Grand Moulin, Blaye Cotes De Bordeaux, purchased at Costco for $8.00.3. 2020 Aglianico Puglia IGP, Epicuro Vino Rosso from Trader Joes for $5.99.

Cédric Garzuel, picard d'origine, a atterri dans le Sud-Ouest après des études d'ingénieurs à Bordeaux et d'œnologie à Dijon. Après avoir été conseiller oenologique auprès de domaines Bergeracois, il rejoint la coopérative Plaimont en 2002.  Il est aujourd'hui Directeur de la cave de  Plaimont à Condom, dans le Gers, en charge de la production des Côtes de Gascogne, reconnues en IGP depuis 2009.  Je l'ai rencontré lors d'une dégustation de cette appellation qui réserve de belles surprises gustatives et durant laquelle on a évoqué le Piémont pyrénéen, les cépages autochtones

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    

There are many parts of European and American cultures that have intermingled, some quite successfully, but the jury is still out on whether the vitis vinifera and the American vitis species have created something truly special and lasting. In this show, we break down European-American grapevine hybrids – what they are, why they are more important to the conversation today, their history, how they are made and what some of the more popular and more successful grapes are. We wrap with a conversation of the challenges these grapes face and I give my view on what I think the role of hybrids will be in the future.  Photo (c) Cornell College of Agriculture and Life Sciences   Here are the show notes: What are hybrids? For wine purposes, hybrids are grapes created by crossing two or more vitis species – the European species of grapevine, Vitis vinifera, with any number of native North American grapes. The goal of hybrids is to select for specific, superior traits in each of the grapes to create something that will yield a great wine that will survive in challenging vineyard conditions. They were specifically created in the 1860s and 1870s to fight the phylloxera epidemic (vine killing root louse that nearly destroyed Europe's vineyards). French researchers created more than 500 different plants in the 1860s and research continued in the early 1900s. In the end, the preferred solution was using American roots with Vitis vinifera grafts, but the hybrids were quite popular for a few decades.  Photo (c) Cornell College of Agriculture and Life Sciences Today, development of hybrids is still quite active at the University of Minnesota and at Cornell University in New York. Hybrdis are planted all over the US East Coast, Midwest, and the Southern part of the country as well.     Some common American Vitis species with which researchers have crossed Vitis vinifera are:  Vitis labrusca: The grape shows strawberry notes, but it can be challenging because it has a strong musk flavor and aroma that doesn't work well for most wine drinkers Vitis riparia: The grape has more herbal or blackcurrant and is often more subtle than labrusca Others like Vitis rupestris, Vitis amurensis from China, or Vitis rotundifolia (muscadine grapes) can be used too     Why are we talking about hybrids? For a long time, I have resisted doing a show on hybrids. They are not very popular, they are not considered fine wine, and I personally don't enjoy many of them (with big exceptions for the whites that make ice wine, in particular). But in recent years, these grapes have been making more of a mark in the US and the UK and with the rise of climate change, I think these grapes will have a bigger role to play. In addition, people want to make wine and they want to grow things successfully in many different climates. Often, they try to make wines out of Vitis vinifera and fail because of their climate, local diseases and pests, and a bad fit with the European species. I would rather see better wines made from unknown grapes, than people trying to make a product that won't work.   The vine matter for hybrids has improved greatly and given their hardiness -- hybrids made from Vitis labrusca and Vitis riparia can grow anywhere - -and our growing problems with climate change, it is time to give these another look. Researchers trying to offset warming temperatures, new threats like wildfires, drought, and humidity will need to look at hybrids rather than more powerful fungicides and sprays whose financial and environmental costs are becoming untenable.      The grapes... Red Varieties   Chambourcin: Considered one of the best of French-American hybrids, it is a teinturier variety, a red with both dark skin and pulp. It is a dark colored, highly tannic red with dark raspberry, black plum, and cherry notes. It does well with oak aging and is sometimes made in an off-dry style. It is popular in: Ontario (Canada), Missouri, Pennsylvania, Michigan, North Carolina, Illinois, Indiana, Ohio, Kentucky, New York and New Jersey. Photo (c) Cornell College of Agriculture and Life Sciences   Maréchal Foch: Can be a nice spicy wine with a dark berry note and light body. It is grown in the US Midwest and widely in Canada.     Norton (Cynthiana):  Can create wines that are full bodied, with red berry and spice notes, and strong tannin and acidity. It is grown in the Midwestern U.S., and Mid-Atlantic states, especially Virigina.    Baco Noir: Created by François Baco in France during the phylloxera epidemic, the wine from Baco noir can show cherry, herbal notes with high acidity, and lower tannin. You can find it in Canada, New York, Oregon, and Nova Scotia, as well as in Gascony, France to make Armagnac      Chancellor:  Is known to have a very dark color with prune, raisin, plum, dried fig, and baked apple notes. It has a medium body with medium acidity and some strong tannin. It can be used alone or in blends and is found in cooler regions of Canada and the U.S. (especially in the Fingler Lakes) and Michigan.     Frontenac:  Was released by the University of Minnesota in 1996. It is reportedly dark in color with cherry, perfumey, candied notes, high acidity and high alcohol. It can survive in temperatures as low as -30˚ F, and is found in Minnesota, and the northeastern part of the U.S. and all over Canada.     White Wine Varieties Vidal Blanc: Potentially the top white hybrid, Vidal is a cross of Ugni Blanc and the hybrid variety, Rayon d'Or. It can be very acidic, and taste and smell like grapefruit, or be richer with pineapple and white flower notes. It is made in off-dry to dry styles, but the grape shines in ice wine in Ontario, Canada and the Finger Lakes, New York.  Seyval Blanc: An acidic white grape with citrus, melon, peach, grass notes and a very light body, it often benefits from malolactic and/or barrel fermentation and barrel aging. It can be found in Canada, Englan, and in the US in the Finger Lakes and Midwest.     Chardonel: Is a cross of Seyval Blanc x Chardonnay created for its cold hardiness. It has potential as a base for sparkling wine or barrel aged, dry whites in the future. It is grown in Michigan and Arkansas in the US.    Traminette:  Is a cross: Gewürztraminer x French-American hybrid, Joannes Seyve 23.416. It shows flowers and spice from Gewürztraminer and when allowed the proper amount of skin contact, it can be a refreshing white with good acidity. It is usually an off dry wine from the East Coast and Midwest of the US.     Vignoles:  Is generally an off-dry wine or dessert wine (late harvest) due to its very high acidity, high sugar and susceptibility to botrytis, which can make some very interesting sweet wines. It is found in the Finger Lakes and other parts of eastern North America.      We end with a discussion of the challenges for hybrids: Tannins, acidity, and the flavors are very different from Vitis vinifera (can be musky), so wine drinkers who have a lot of experience with European wines find the flavors unappealing.  Hybrids that grow well in test vineyards in one part of the country may not work well in other parts of the country, even with similar climates. A hybrid could be excellent in acidity, but the flavors may not work – where it succeeds in one area, it may fail in another They aren't all better – they still have issues and may not be that much better than the grafted clones of other Vitis vinifera grapes that are easier to sell and sometimes even to manage in the vineyard. They are not a panacea to climate change   _______________________________________________________________ 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   ________________________________________________________ For more information/Sources: Are Hybrid Grapes the Future of Wine?, Smithsonian Magazine A Beginner's Guide to Hybrid Grapes,Wine Enthusiast The Future of Winemaking Is Hybrid, Wine Industry Advisor French-American and Other Interspecific Varieties, Cornell University Here come the Hybrids, The Grapevine Magazine The Grape Growers Handbook, Ted Goldammer The Rise and Not Quite Fall of Hybrid Grapes, Ithaca.com  

Saviez-vous que la région de Cognac est la première région productrice de vins blancs en France ? C'est notamment ce que je vous invite à découvrir dans cette "master class" sur le Cognac avec Patrick Raguenaud, viticulteur et ancien Président du Bureau National Interprofessionnel du Cognac (BNIC).   Né à Jarnac d'une famille de vignerons et distillateurs, Patrick Raguenaud  fut maître de Chai puis Directeur de production chez Martell ainsi que chez Grand Marnier.  Dans cet épisode, il va nous parler du procédé de fabrication du cognac, avec cette fameuse double distillation en alambic charentais, des différents crus et de l'histoire de cette boisson que Victor Hugo appelait "la liqueur des Dieux".   Belle découverte

Corsica is the 4th largest Mediterranean island and the most mountainous. It is a territory of France but is closer to Italy in proximity and, often in wine styles. Corsica is called “Ile de Beauté,” the beautiful island, and its wines, which were once known for quantity rather than quality are making great strides in amazing reds, whites, and rosés, which is the majority of their production.   These off-the-beaten trail wines, made of Nielluccio (Sangiovese), Sciacarello (an elegant, native red), and Vermentino (an aromatic white) with a mix of other grapes represent the unique terroir of this rugged, varied isle. These wines are ones to keep on your radar – they are getting better and should be on your “watch” list!   Map: Vins de Corse   Here are the show notes: Location, Climate, Geology We discuss the location of Corsica -- 90 km/56 mi west of Italy, 170 KM/106 mi SE of France, 11 KM/7 mi north of Sardegna Corisca is a big island -- twice the size of Rhode Island, half the area of the country of Wales. Down the center a single chain of mountains takes up 2/3 of the island We discuss who actually planted vines here and debate Phoceans v. Phoenicians (the former is from Persia, the latter more from what we know as Greece today) In this, the most mountainous island in the Mediterranean, there are many soil combinations, but most contain at least some granite or schist, except on the east coast where there is more alluvial and colluvial soils from mountain runoff 20% of island covered by wild scrub known as the maquis -- fig, lavender, wild mint, thyme, rosemary -- Wines are highly aromatic, minerally – especially the reds due to the Granite and the maquis The CLIMATE is Mediterranean, with abundant sunshine but also a lot of rain and very strong winds from every direction (the Mistral, the Transmontane, the Liebeccio, and the Gregale are some of those we list). The mountains and the sea are the influences that reduce day-night temperature swings. There are a variety of mesoclimates because of altitude and maritime influence     Grapes: More than 40 grapes that are Italian, Spanish, French and more, are allowed, but most are only allowed in IGP wines. The main grapes are Nielluccio, Sciacarello and Vermentino Nielluccio represents  1/3 of plantings and is genetically identical to Sangiovese but tastes totally different because of the terroir in Corsica.   Sciaccarello is 15% of production and displays high acidity, elegance with smoke, raspberry, licorice, hazelnuts, blackberries, orange notes   Others: Grenache, Aleatico, Barbarossa, Carcajolo Nero,  Minustello (Graciano), Mourvedre, Cinsault, Carignan   Vermentino was probably brought to the island by the Greeks and, today is 15% of production, created floral, honeyed wines. It's often blended with Ugni Blanc, Biancu Gentile.     Regions: 9 AOC/AOP regions and the I'lle de Beauté IGP   Ile de Beauté  Representing about 2/3 of production, this IGP allows for all 40+ grape varieties grown on the island – it's a cross section of all the native grapes of so many countries, from Spain to Italy to France to Greece. These wines aremostly the cheap and cheerful set, but can be really good if the winemakers are like the AOP laws   Patrimonio AOC Granted Corsica's first AOC in 1968, Patrimonio is on the northern coast of the island, near the sea. Nielluccio is the lead grape with Grenache and Sciacarello used prominently in reds and rosés, and Vermentino in whites and sometimes rosés. The reds are aromatic, fruity and a bit smoky. The rosé is fuller bodied and the whites, are usually floral and full.   Ajaccio AOC Granted its AOC in 1971, the AOC is along the west-southwest coast of Corsica. It contains some of the highest vineyards, up to 500 meters (1,600 feet) and has clay-based soils with granite, leading to wines with structure and fullness. Medium bodied, spicy reds and rosés are from the lead grape Sciacarello with Barbarossa, Nielluccio, Vermentino, Grenache, Cinsault, Carignan and others. Aromatic, dry whites are made of Ugni Blanc and Vermentino.   Muscat du Cap Corse AOC An AOC for Vin Doux Naturel made in the northern peninsula of Corsica from Muscat Blanc à Petit Grains. Vineyards are on steep terraces, grapes are hand-harvested later in the season and the top wines are aromatic with candied fruit, beeswax and apricot. They are sweet but have excellent acidity.     Vin de Corse AOC and its sub regions Vin de Corse AOC is a region-wide designation and represents 45% of all AOC wines produced in Corsica. This specific AOC is for the eastern seaboard of Corsica and it's planted in the plain and rolling lands. Reds and rosé wines are at least 50% Nielluccio, Sciacarello, and Grenache with the other grapes like Grenache, Mourvèdre, Carignan, Cinsault, Aleatico, Barbarossa, Graciano. Reds tend to be rustic, full flavored, higher in alcohol and strong in tannin, the rosés are peppery, and the white is mainly minerally, floral Vermentino.   The 5 Vin de Corse sub-regions are: Coteaux du Cap Corse, Calvi, Figari, Porto Vecchio, Sartène. These sub-regions have lower yields than Vin de Corse and use the same grapes mentioned above. Map: Vins de Corse Vin de Corse-Coteaux du Cap Corse is in the northern peninsula of the island, which extends into the Ligurian Sea, which may be why there is salinity in the wines. The area is windy with schist-based soils, and ~ 50% of production is rosé with smaller proportions of red and white. The steeper site made interesting wines.     Vin de Corse-Calvi is in the northwest corner of Corsica with vineyards along the coast and in the foothills of Corsica's mountains creating many mesoclimates. This area contains some of the oldest vineyards in Corsica and producers are 100% organic or in transition to it. The wines are of a similar breakdown to Coteaux du Corse.     Vin de Corse-Porto Vecchio is on the southeastern coast near the Golfe de Porto-Vecchio, a bay that provides shelter from winds. Porto Vecchio has granite-based soils with some alluvial areas in flatter lands. The wines are similar to others in the Vin de Corse AOCs.     Vin de Corse-Figari is he oldest vineyard area in Corsica, likely cultivated since the 5th century BC. It is on the southern tip of the island and is relatively flat, with granite-based soils sunny but a harsh and very windy climate. It is hard to grow grapes here yet there are many young winegrowers, who are very terroir focused.   Vin de Corse-Sartène is a hilly area northwest of Figari, that experiences strong winds. With granite soils the reds are spicy and rich, the rosés fruity and the whites light.   Producers we mention: Clos D'Alzeto, Domaine Vico, Clos Venturi, Domaine Comte Abbatucci (known for cultivating native vines), Domaine Antoine Arena (biodynamic), Domaine De Torraccia (advocate for quality Corsican wines), Clos Canarelli ________________________________________________ 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 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

Vote for Exploring the Wine Glass in the Podcast Awards 1- Click the link below 2- Fill out your information. Please put WE LIKE DRINKING as most influential podcaster. 3- Hit Submit. 4- On the next screen scroll to ARTS 5- Vote for EXPLORING THE WINE GLASS You can ignore all the other categories if you wish. . https://www.podcastawards.com/app/signup THANK YOU SO MUCH!!! 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 we return to Winephabet Street, where the letter of the day is U for Ugni Blanc.  Ugni Blanc is also known as Trebbiano and an Italian wine grape, one of the most widely planted grape varieties in the world. Its high acidity makes it important in Cognac. And I got to sit down with Eric Forget, cellar master and Julien Boiteau, vineyard manager of Hine Cognac.  Thank you to Hine Cognac for sponsoring this episode.  Music: WINE by Kēvens Official Video   Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN 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

Dear Listeners, You can support this podcast by heading over to Buy Me a Glass of Wine. You can also purchase Wine Barz, Vol. 1, and Vol. 2. Please leave a review on Apple Podcast is you enjoyed the show. Here are the top takeaways from tonight's episode. Columbard is a grape that is primary used for making bulk wine and Brandy. Ugni Blanc is known in Italy as Trebbiano. The wine is highly acidic. This is best paired with Seafood dishes.

Brandy Sainte Louise founder Jennifer Querbes talks about her journey in creating the innovative brand that reflects the flavor of the late 19th and early 20th centuries, Jennifer talks with spirits expert Tom Fischer as they taste her French brandy, a 3 to a 10-year-old blend of brandies with a primary focus on the Ugni Blanc grape varietal. With a refined flavor that tastes much older than brandy and a remarkable price point of only $30 for the superb quality, this brandy is finding its way into the hearts of enthusiasts and bartenders across the country. --- Support this podcast: https://anchor.fm/bourbonblog/support

Provence, France is a multifaceted wine region. Although it makes mainly rosé, there is much to explore here. To start, not all of that rosé is created equal. And there are whites and reds you may not be aware of, that are just stunning. This podcast is a surprising, dorky, deep look at this beautiful wine region. Climate and terroir Between Mediterranean and the Alps – southeastern corner of France, covers coastline No vineyard is more than 25 miles from the Mediterranean Provence is the only French wine region outside of Bordeaux with classified estates Climate: Low humidity, Mediterranean climate – sea is its southern border: sunny, dry and warm. Can get overripe grapes b/c of sunshine. Winds prevalent – including the Mistral Land: Soil poor, very varied -- limestone, calcareous, volcanic Mountains: Sainte-Victoire Mountain, Sainte-Baume Mountains, Massif des Maures Blends, not varietal wines: Reds: Grenache, Cinsault, Syrah, Mourvèdre, Tibouren, Carignan, Cabernet Sauvignon Whites: Rolle/Vermentino, Ugni Blanc/Trebbiano, Sémillon, Clairette,Grenache Blanc, Bourboulenc   Provence rosé appellations Côtes de Provence Coteaux d'Aix-en-Provence Coteaux Varois en Provence.   Côtes de Provence: 90% Rosé, 6.5% red, 3.5% white Largest appellation in Provence Center to the eastern borders of Provence – eastern portion of Provence in included Nearly 75% of all the wine production in Provence 90% of production is rosé Quality of sites varies wildly, as does the wine quality 4 subregions Côtes de Provence Sainte-Victoire: Red and rosé (largest, most common) Côtes de Provence Fréjus: 75% rosé, the rest is red Côtes de Provence La Londe: 75% Rosé, 25% red Côtes de Provence Pierrefeu: Cool climate rosé    Coteaux d'Aix-en-Provence: 82.5% Rosé, 5.5% White, 12% Red 2nd largest area with various soil types High acid, light rosé Les Baux de Provence: (baou=rocky spur in Provence dialect) is within Aix Tiny hilltop village, mainly organic viticulture – 85% of the farmers do organic or biodynamic Makes red and roses (only 25% is rose) of GSM   Coteaux Varois en Provence: 85% Rosé, with red and white  Western 1/3 of Provence central region of Provence, "calcareous Provence" – gravel, flint, limestone, calcareous soils in narrow valleys High altitude, small area   Bandol Wine: Nearly 70% is red wine with rosé, small amt of white  Bandol is most famous for its red wines, Mourvèdre is at least 50% of the blend, though most producers will use significantly more Whites: Clairette – 50-90% of Bandol Blanc with Bourboulenc, Ugni Blanc, Marsanne, Rolle, Sauv Blanc, Semillon  Bellet Wine: Equal amounts of white, red, rosé  Near Nice in hills of N, E, W on terraces – very steep, some single vineyard sites Mostly consumed by tourists in Nice   Palette: Red, white, rosé made east of Aix-en-Provence in hills Chateau Simone owns half the vineyards here – Ch Cremade, Ch Henri Bonnaud, Ch de Meyreuil and La Badiane make the rest   Coteaux de Pierrevert: Cool climate red, white and rosé wines are mainly made from Grenache, Syrah, Cinsaut, Clairette and Rolle  Cassis Wine: White is 75% of production, with red and rosé Full-bodied, lower acid, herbal whites. Clairette, Marsanne, Bourboulenc, Pascal, Sauvignon Blanc, Rose and red from Mourvedre, Cinsault, Grenache      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!    Podcasts referenced: Ep 160: The Rosé Story with Ian Renwick Ep 227: Derek Van Dam, CNN Weatherman on Weather and Wine Ep 277: Bordeaux -- An Insider View with Serge Doré  

Welcome to Bevcast, beverage trade network's podcast channel where you can get tips from alcohol beverage industry experts and learn more about beer, wine and spirits. In this episode, we talk about Cognac, part of Spirits Styles series by Bevcast. Cognac is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Only specified grapes - such as Ugni Blanc (also called Saint-Emilion) - can be used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.Cognac is now the world’s most famous brandy and the town of Cognac, France, located just 80 miles north of Bordeaux, is the epicenter of Cognac production. ***Subscribe to our Channels for more: *** ► YouTube: www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: itunes.apple.com/us/podcast/bevcast/ ► Stitcher: www.stitcher.com/s?fid=233919&refid=stp

Welcome to Bevcast, beverage trade network's podcast channel where you can get tips from alcohol beverage industry experts and learn more about beer, wine, and spirits. In this episode, we talk about Brandy, part of Spirits Styles series by Bevcast. Brandy is a spirit made from distilled wine or other fermented fruit juices. Brandy generally contains 35–60% alcohol by volume (70–120 proof). Some brandies are aged in wooden casks, others are colored with caramel coloring to imitate the effect of aging, and some are produced using a combination of both aging and coloring. The key grape used to make brandy is Ugni Blanc. ***Subscribe to our Channels for more: *** ► YouTube: www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: itunes.apple.com/us/podcast/bevcast/ ► Stitcher: www.stitcher.com/s?fid=233919&refid=stp

On today’s episode, Hannah, Erica, and I will be discussing how one woman processes the death of her husband by taking a trip to Havana in The Third Hotel by Laura van den Berg. This one’s got horror movies, ghost sex, and no happy ending in sight. We’ll be paring our read with a glass or three of 2017 Demiselle de Gascaogne Colombard Ugni Blanc from Cotes de Gascogne France. This wine was selected because the Ugni Blanc grapes in this wine are usually used for making cognac, so like our book, things are not as they seem. You can read my extended review on Goodreads here: https://www.goodreads.com/review/show/2614256950 We rated the book as follows:Erica - 1.972 (out of 3)Hannah - 1.2 (out of 3)Lauren - 1.2 (out of 3)Our guests can reached here:Erica - @_ericamccarthyHannah - @champagnechagaLauren - @laurenpopish

Deilig å være tilbake igjen med nye episoder av Vinmonopolets podcast! Vi har fått masse lytterspørsmål i det siste, og i denne episoden svarer vi på en rekke av dem: * Hvor mye druer trengs for å lage en flaske vin? * Hvordan lages viner med kjendiser på etiketten? * Hvilken vindrue er verdens mest plantede? * Hva er forskjellen på spisedruer og vindruer? Dessuten svinger vi innom Marlon Brando og Elvis Presley, i tillegg til mye annet. PS! I denne episoden sier Trond Erling at det finnes en egen episode om druen Ugni Blanc. Den finnes for så vidt, men den heter "Cognac - en introduksjon". Har du spørsmål til oss? Send dem til podcast@vinmonopolet.no - vi blir så glade for alle som skriver til oss. Vinmonopolets eksperter Trond Erling Pettersen, Anders Roås Stueland og Anne Enggrav gir deg råd og tips om mat og drikke, øl og vin - og mye mer. Takk til alle som abonnerer og kommenterer på Vinmonopolets podcast! Gi oss noen stjerner i iTunes hvis du liker det du hører, og skriv gjerne hva du liker med podcasten.

There are so many different wines that are similar to the standbys most people know and love. This time, Ian Renwick, shop owner of www.jadedpalates.com in the U.K. (Devon but he ships all over the U.K.!), talks with me both about ideas for alternatives and vocabulary you can use to get even more alternatives locally. Another riff on vocabulary and expanding your palate, this is a must-listen!    Here are the wines we discuss with some vocabulary and alternatives, but I'd recommend looking at Ian's site: www.jadedpalates.com to get even more ideas of categories and vocabulary! 1. Sauvignon Blanc: Terms to describe: acidic, crisp, tart OR herbal and grassy OR tropical, OR minerally and tangy Alternatives: Vinho Verde from Portugal, Verdejo from Spain, Rousette from Savoie in France 2. Pinot Grigio: Terms to describe: Tart, neutral Alternatives: Pinot Blanc, Vernaccia from Italy, Ugni Blanc, Clairette, Vermentino 3. Chardonnay: Terms to describe: oaky, creamy, buttery, rich OR crisp, minerally, tart, citrus, not aromatic Alternatives: South African or Loire Chenin Blanc, Grenache Blanc/Garnacha Blanca, Fiano di Avellino, Etna Bianco (Burgundy alternative) 4. Merlot and Malbec: Terms to describe: Full and fruity, easy drinking, soft, unoaked, Malbec -- spicy Alternatives: Primitivo, Nero d'avila, Negroamaro, Valpolicella -- Italian varietals from warmer places, Bobal from La Mancha in Spain 5. Rioja: Terms to describe: Dusty, tannic, medium bodied Alternatives: For Elizabeth -- Bordeaux only, for Ian -- Garnacha, Bordeaux, Ribera del Duero, Toro, Navarra 6. Cabernet Sauvignon: Terms to describe: Dry, tannic, fruity, or earthy and dry Alternatives: For Ian -- other Cabernet, For Elizabeth - Douro, for both -- Uruguayan Tannat 7. Pinot Noir: Terms to describe: Earthy, spicy, acidic, tart, crisp, lightly tannic (Burgundy) OR ripe, red berry notes, full flavored, heavier (most U.S. Styles) Alternatives: for light styles: Zweigelt, Sankt Laurent, Blaufrankisch, Loire Cabernet Franc, Arbois, Spätburgunder. For heavier styles: Gamay, Grenache/Garnacha, Syrah   Thank you 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      The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $60 off your first three boxes of HelloFresh, visit www.hellofresh.com/wine60 and enter WINE60. You won't regret it!

Vi befinner oss (i ånden) i Frankrike, Provence, Côte de Provence hvor vi smaker på rosevinen Les Fenouils som i følge vinmonopolet smaker av hvit fersken, urter og lavendel. Ugni Blanc 10%, Cinsault 50%, Grenache 25%, Syrah 10%, Vermentino 5%

Undeniably entertaining! Blair and Kristen bring you some U's of hte week inclduing umami, Uby and Ugni Blanc.