Podcasts about varietals

In this special episode of the Vint Wine Podcast, we sit down with Marc Hochar of Château Musar, Lebanon's most storied and singular winery. Known for its age-worthy and distinctiver wines grown in the Bekaa Valley, Musar has long stood apart in the global wine conversation.Marc shares the deep family history behind the estate, founded in 1930 by his grandfather Gaston Hochar, and offers insight into their winemaking philosophy marked by native fermentation, dry farming, bush-trained vines, and a reverence for vintage variation. We dive into the indigenous white grapes Obaideh and Merwah, explore the unique aging arcs of Musar's red wines, and discuss how Musar continues to captivate collectors, sommeliers, and wine lovers across generations.You'll also hear stories of emotional tastings, Musar's adaptability to climate change, and what makes these wines so “alive” in both bottle and spirit.Episode Highlights:The foundational story of Château Musar and its post-WWI originsThe winemaking philosophy of Serge Hochar and its ongoing legacyNative Lebanese varieties and the distinctiveness of Bekaa Valley terroirWhy Musar wines evolve from Bordeaux-like structure to Burgundy-like eleganceThe magic of aged Musar whites and the surprise of the Château's roséGlobal perspectives, market education, and Musar's reception in new regionsHow global warming is shaping future vineyard and varietal choicesWhether you're new to Musar or a longtime devotee, this is an essential conversation about one of the wine world's most fascinating and soulful estates.Chapters:00:00 Introduction to the Vent Wine Podcast00:22 Special Guest: Mark Char of Chateau Mussar00:54 Wine News: German VDP Wines02:58 Wine News: Tablas Creek's Historic Achievement04:37 Interview with Mark Char: Chateau Mussar's History12:17 Chateau Mussar's Unique Terroir and Winemaking15:38 Challenges and Philosophy in Winemaking24:37 Fermentation Techniques and Practices25:48 History and Varietals of Chateau Mussar Reds27:39 Blending Philosophy and Techniques32:45 Unique Characteristics of Chateau Mussar Whites43:02 Introduction to Chateau Mussar Rosé47:19 Adapting to Global Warming49:45 Challenges and Identity of Chateau Mussar50:05 Conclusion and Final ThoughtsThe Vint Wine Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at Vintmarketplace.com or email Billy Galanko at Billy@vintmarketplace.com. Cheers!

Before he took the leap and started his own, BreWskey (https://www.brewskey.ca) cofounder Derrick Robertson was a process engineer who helped design breweries. That background was invaluable when building out a brewhouse and cellar in a building that's a historic landmark in Vieux-Montréal. With multiple spaces and sprawling patios, BreWskey is popular among travelers who drink plenty of pale lager in warmer months—with many who also appreciate BreWskey's creative and contemporary approach to hazy IPA. Robertson has an unquenchable thirst for experimentation, treating each batch on their two- and 10-barrel systems as an opportunity to tweak variables, test ingredients, and dial in processes. He's not afraid to brew beer with a point of view informed by his own tastes—witbier without phenolic Belgian yeast, for example—and he's always up for experiments, such as pushing 34/70 to see just how much heat it can endure. When it comes to hazy IPA, however, he can't bear the astringent burn that certain hops exacerbate, so he's dialed in processes to turn beers at brewpub speed with robust body and just enough haze—because, as he says, there is such a thing as too much haze. In this episode, Robertson discusses: balancing brewpub and taproom beer menus with an on-the-fly creative process adjusting the beer program week to week, based on tourism trends brewing white beer with London Ale III while replacing certain yeast-driven flavors with targeted ingredient additions using New Zealand hops strategically for light color without the burn the fungibility of many hazy IPA grain bills selecting hop varieties, such as Rakau, that improve the expression of others why Riwaka is like smoked malt avoiding “Galaxy paste” when brewing with the Australian hop accepting inefficient extraction techniques when using certain hops, to avoid picking up off-flavors dialing in his hop palette to eight to 10 hops, while expanding the number of lots of each dry-hop bench-testing for lot selection, to understand how the rub connects to the actual flavors and aromas in finished beer And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Many people find it confusing that wines from places like France, Italy, and Spain are often named for where they are from rather than the grapes they are made from. For example, did you know that white Sancerre is Sauvignon Blanc? Or that red Burgundy is Pinot Noir? Wait, what?!? And do you get livid when someone asks if you really meant Champagne or you were actually talking about sparkling wine? Trust us, we've been there, and we understand your pain! But, there are valid reasons why this happens, and we are here to help you make sense of it all. It has something to do with tradition, history, legislation, and, frankly, money. In this minisode, we spill the tea to help understand a little bit better.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

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

This is the weekly columnIn general, wines can be divided into varietals and blends. This being wine, it is not so black-and-white simple. Let's explore.A varietal wine has a single variety of grape on the label. That means the named grape is the predominant grape used to make the wine. In the U.S., the named grape must make up at least 75% of the wine. Oregon, however, requires at least 90% of the grape for pinot noir, pinot gris, chardonnay, and riesling. There are 18 grape varieties exempt from the strict Oregon rule, reverting to the more generous rules in the rest of the U.S. Hope that clears things up for you.A wine blend, as the name implies, means a blend of grape varieties where none reach 75% of the wine. Blends are very common and make some the great wines of the world. Blending is both art and science and the core of what can distinguish one maker's effort from another's. Blending can occur in the vineyard, where different varieties are planted together to make a “field blend.” Other blending techniques occur in the winery. Bordeaux blend may be the best known, where cabernet sauvignon, with its structure and tannins, is blended with merlot with its softness and fruitiness. The result is better than a mere sum of its parts.There are different blending methods:• Pre-fermentation blending involves combining juice prior to fermentation. This method helps integrate flavors and is used with grapes with complementary characteristics to create a more harmonious wine.• Post-fermentation blending occurs after fermentation. This allows the winemaker to assess the characteristics of each element once it is wine, giving more precise control over the final product.• Barrel blending allows winemakers to assess individual wines after being influenced by wood. This allows adding complexity, such as the spiciness of French oak and the vanilla of American oak.• Microvinification involves fermenting small batches of grapes separately, then experimenting with different combinations of varieties, maceration, oak and aging regimen, and other variables. The process is used to produce complex wines.• Automated blending systems use sensor and software to measure and control proportions. Often used in making bulk wine and supermarket/commodity wines to achieve consistency year after year.• Corrective blending is used to address challenges and flaws. It can be used to balance tannins and acidity, and to adjust alcohol levels.All the techniques, from varietal to blend, are ways winemakers strive to create wine for you to enjoy.Last roundDid you hear about the big origami company that went out of business?It's true, they just folded.Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Joseph and Eric sit down to discuss all of the tobacco varietals that go in to blends and their characteristics.  They discuss virginias, burleys, black cavendish, dark fired kentucky, orientals, latakia, perique, and more.  This episode is intended to be the kick off to our "What's in a Tin?" series where we explore individual varietals of tobacco and what they do for a blend.  If you are interested in the Houston Pipe Club, go to HoustonPipeClub.com

#CALIFORNIA: Conversation with Vineyard Keeper Devin Nunes re what he has learned from the first year of his Portuguese varietals at San Luis Obispo in the Central Valley (San Joaquin Valley). https://www.devinnuneswines.com/ undated 1900 France

Dan Berger and Clark Smith. Clark Smith is back on California Wine Country with Steve Jaxon and Dan Berger, to discuss WineSmith unusual varietals and more. Clark Smith is an influential wine consultant, university instructor, scientist and musician. That is his website, Who Is Clark Smith? which is about wine and more. He is also one of the most frequently appearing guests in the history of California Wine Country. His most recent CWC show is this one last May. Clark Smith applies the full spectrum of creative powers to making wine. He is known for making wine from unusual varietals, many that nobody has heard of. Dan Berger has known Clark Smith for decades and their conversation is one of hundreds they have had about wine over the years. This is the full unedited live show, nearly an hour of Dan and Clark's combined experience. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Clark Smith has brought a Chardonnay that he made, in a Faux Chablis style. A lot of people have grown tired of the big buttery toasty Chardonnays. That wine can be made in a very different way that gives it a steely, mineral flavor, not the oaky creamy kind that comes from ML (malolactic fermentation). As an example of WineSmith unusual varietals, it is at least an alternative way of making a common varietal. This is a 2003, so it is well-aged. This wine is an example of Clark's Forgeries and Oddities. This is Clark's other website, WineSmith Wines, devoted entirely to wine.

In this episode, I sit down with Jason Haas, proprietor of the renowned Tablas Creek Vineyard, a leader in California's Rhône varietal revolution. Join us as we explore the fascinating journey of Tablas Creek, founded in partnership with the iconic Château de Beaucastel from Châteauneuf-du-Pape, France. Jason shares his deep knowledge of the unique characteristics of Rhône varietals that thrive in California's terroir. Whether you're a Rhône enthusiast or new to these varietals, this episode offers insights into the grapes behind one of the world's most revered wine styles. And a special thanks to Coravin, our sponsor for this episode, for giving wine enthusiasts the chance to explore wines one glass at a time without uncorking the entire bottle. Tune in for an inspiring chat, and don't forget to pour yourself something special! Cheers! If you want to skip ahead: 02.23: How the relationship started between Tablas Creek and  Château de Beaucastel 07.15: Why choose Paso Robles wine region for planting Rhône Varietals 10.55: Terroir differences further inland in Paso Robles where more  Bordeaux, Spanish varietals and Zinfandel are being planted 13.09: How does the Adelaide AVA region where Tablas Creek is, compare to Châteauneuf-du-Pape 15.17: The best advice recieved from The Perrin Family of Château de Beaucastel 18.00: The Challenges of importing cuttings from Château de Beaucastel and the complications of them passing their quarantine 23.32: Muscardin - the final grape to be imported and soon to be released as a single varietal 25.12: Tasting the flagship red - Espirit de Tablas Rouge 2020 and what each varietal adds to the blend (Mourvedre, Grenache, Syrah, Counoise, Vaccarese, Cinsaut) Vinvm (2017 vintage) £50.30 30.12: The benefits of Mouvedre being the lead in the wine 31.31: Vintage differences, the fires of 2020, and five year drought 36.04: Tasting the flagship white- Espirit de Tablas Blanc 2020 and what each varietal adds to the blend (Roussanne, Grenache Blanc, Picpoul Blanc, Bourboulenc, Clairette Blanche, Picardan) Vinvm (2019 vintage) £44.05 40.22: Comparing the 2019 vintage to 2020 41.50: Discussing the single grape varietal wines 45.48: Growth of Rhône Rangers in California and the Tablas Creek Nursery supplying them   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Gardener Susan Kerney says ferns are among the most versatile plants for your backyard garden and tells us about varietals with funny sounding names!

From white to purple, Thai to Italian, the Basil family has some unique varietals that can add real depth to your dish! We learn more with Gardener Susan Kerney.

From white to purple, Thai to Italian, the Basil family has some unique varietals that can add real depth to your dish! We learn more with Gardener Susan Kerney. A new app from AI startup Eleven Labs promises expressive text to speech for any text file, written content, or webpage. John Biehler has the details on our weekly app update. Ozempic, a drug designed to treat diabetes and popularized by its weight loss effects, has been linked to cases of a rare form of vision loss. Laura Bain shares the study's findings on The Buzz. Three executives of the Chicago Blackhawks have been reinstated following the NHL's investigation of inappropriate conduct. Brock Richardson has the details on our weekly Sports Update. In recognition of the 50th anniversary of Stephen King's “Carrie”, Ryan Hooey explores a string of titles King published under a pen name following the success of his first horror novel. We cap off our week by reflecting on some highlights from the past week including a performance by 5 neurodiverse artists and the effect of team sports on disability and mental health.

This is the 3rd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our Guest on the podcast this week is George Howell founder of George Howell Coffee, Coffee Connection and co-founder of Cup of Excellence. In this series, given George is a founder of the specialty coffee industry, we're exploring "The Coffee Industry According To George Howell" for a second year in a row. We traverse many different aspects of the industry in this series and try to explore how we got here, where we're at, and where we think it's going.In this episode of The Daily Coffee Pro by Map It Forward, Lee and George discuss the critical role coffee varieties play in the current coffee industry crisis. They dive into challenges like disease resistance, maintaining flavor profiles, and economic pressures faced by coffee farmers. The episode highlights notable varieties such as SL 28, Pink Bourbon, and the H1 hybrid, and explores innovative solutions, including regenerative agriculture. Additionally, the conversation touches on the impact of climate change and market dynamics on coffee production.00:00 Introduction to Coffee Varieties00:20 Sponsor Message: Become a Coffee Consultant00:59 Exploring the Role of Coffee Varieties in the Industry01:56 Challenges Facing Traditional Coffee Varieties04:01 Innovative Coffee Hybrids and Their Impact07:11 The Fascination with Pink Bourbon08:29 Economic Pressures on Coffee Farmers10:29 The Future of Coffee Varieties15:24 Conclusion and Upcoming Topics16:26 Closing Remarks and Call to Action Connect with George Howell and George Howell Coffee here: https://www.linkedin.com/in/george-howell-95646b2/https://www.instagram.com/ghowellcoffee/https://georgehowellcoffee.com/••••••••••••••••••••••••••••••••

This is the 3rd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our Guest on the podcast this week is George Howell founder of George Howell Coffee, Coffee Connection and co-founder of Cup of Excellence. In this series, given George is a founder of the specialty coffee industry, we're exploring "The Coffee Industry According To George Howell" for a second year in a row. We traverse many different aspects of the industry in this series and try to explore how we got here, where we're at, and where we think it's going.In this episode of The Daily Coffee Pro by Map It Forward, Lee and George discuss the critical role coffee varieties play in the current coffee industry crisis. They dive into challenges like disease resistance, maintaining flavor profiles, and economic pressures faced by coffee farmers. The episode highlights notable varieties such as SL 28, Pink Bourbon, and the H1 hybrid, and explores innovative solutions, including regenerative agriculture. Additionally, the conversation touches on the impact of climate change and market dynamics on coffee production.00:00 Introduction to Coffee Varieties00:20 Sponsor Message: Become a Coffee Consultant00:59 Exploring the Role of Coffee Varieties in the Industry01:56 Challenges Facing Traditional Coffee Varieties04:01 Innovative Coffee Hybrids and Their Impact07:11 The Fascination with Pink Bourbon08:29 Economic Pressures on Coffee Farmers10:29 The Future of Coffee Varieties15:24 Conclusion and Upcoming Topics16:26 Closing Remarks and Call to Action Connect with George Howell and George Howell Coffee here: https://www.linkedin.com/in/george-howell-95646b2/https://www.instagram.com/ghowellcoffee/https://georgehowellcoffee.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreonThe Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

You are cordially invited to join us on a profound oenological journey as Grape Encounters... The post Episode #777 – The Never Ending Story of Grape Varietals We’ve Been Enjoying for Thousand of Years! appeared first on .

In this episode of "The Pour," Adam has the pleasure of hosting a roundtable with some really fun and distinguished winemakers from Paso Robles. We are recording from a beautiful downtown loft in Paso thanks to Adam LaZarre of LaZarre Wines, and I want to extend a big thank you to Adam for welcoming us, including Giorgi. Guests:Damien Grindley - Owner and winemaker of Brecon Estate. Damien has over twenty years of experience crafting award-winning wines in the US, Australia, and Europe. Brecon Estate is renowned for its Albariño, which recently won "Best in Show" at the Sunset International Wine Competition​ (Brecon Estate)​​ (Wine Industry Advisor)​.Scott Schramm - Owner and winemaker of CRUSH Vineyard. Scott's estate vineyards produce some of the finest wines, and his tasting room in Tin City is a testament to his commitment to quality.Adam LaZarre - Owner and winemaker of LaZarre Wines. Adam is a seasoned winemaker whose passion for the craft is evident in every bottle he produces.Nancy Ulloa - Owner and winemaker of Ulloa Cellars. Nancy's dedication to winemaking has brought Ulloa Cellars to the forefront of Paso Robles' boutique wineries.Sherry Holzer - Winemaker at Rava Wines. Sherry brings her expertise and unique perspective to Rava Wines, enhancing their reputation for exceptional wines.Jason Bushong - Owner and winemaker of Bushong Wines. Located in downtown Paso Robles, Jason's wines reflect his creative approach and deep understanding of the region's terroir.In this episode, we delve into the history and characteristics of two remarkable varietals: Tannat and Albariño.Tannat:Originating from the Madiran region in France and gaining popularity in Uruguay, Tannat is known for its deep color, robust tannins, and aging potential. In Paso Robles, the varietal thrives in the region's diverse microclimates, producing wines with intense flavors and great complexity​ (Paso Robles Wineries)​.Albariño:Hailing from the Rias Baixas region of Spain, Albariño is celebrated for its crisp acidity, aromatic profile, and versatility. The cool coastal influences and calcareous soils of Paso Robles make it an ideal location for growing Albariño, which has gained significant acclaim on the Central Coast​ (Brecon Estate)​​ (Wine Country This Week)​.Alternative Tastes Wine FestWe are also excited to promote the "Alternative Tastes Wine Fest," a two-day event celebrating Paso's unique varieties, including Albariño and Tannat. This event will be held this weekend, June 7th and 8th, 2024, with the Grand Tasting Experience taking place at Broken Earth Winery. Presented by Brecon Estate and CRUSH Vineyard, the festival features around 30 local boutique winemakers.Event Schedule:Friday, June 7th: 5:30-8:00 p.m. - VIP Dinner Experience at Brecon Estate.Saturday, June 8th:11:30 a.m. - 12:30 p.m. - Seminars on Tannat and Albariño.12:30 - 1:30 p.m. - VIP Early Access.1:30 - 4:00 p.m. - General Admission/Grand Tasting/Charity Auction.For more information and tickets, visit Alternative Tastes Wine Fest.**********About ‘The Pour with Adam Montiel':This debut episode has been 14+ years in the making. In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone.  Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Daou VineyardsTin City DistilleryTechnical Consideration: Fly with WineOriginal Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective & Still TimeMoonshiner on Spotify HEREFor tickets to see Moonshiner Collective Live at Rod & Hammer Rock (formally SLO Brew Rock), check out this link HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com

Varietal, variety, or even cultivar? This episode puts broad brushstrokes to the role of grape selection in the making of wine. Speaking of brushstrokes there's even some art history, Chagall and Klimt (or is it Kandinsky?), a bit of Footballers Wives and even some changing of lightbulbs. Its all here… Hosted on Acast. See acast.com/privacy for more information.

Join wine educator Dan Walsh as he interviews Copain winemaker Ryan Zepaltas on alternative varieties and how they're shaping style with Chardonnay and Pinot Noir.

On This Salceod Storm Podcast: DEVIN NUNES IS A FORMER CONSERVATIVE CALIFORNIA CONGRESSMAN. HE IS NOW THE C.E.O. OF “TRUMP MEDIA & TECHNOLOGY GROUP,” CREATORS OF TRUTH SOCIAL...and is now making WINE!

As we find ourselves in the period of holiday parties you may be considering how much alcohol you're consuming. We're also approaching a month that can be referred to as Dry January, which is supported by an international campaign that promotes a self-imposed break from alcohol. Does that mean wine lovers have to put aside their beloved nectar of the Gods? Not necessarily. A good option will be discussed on today's episode that takes me into San Francisco. My guest is Catherine Diao, wine lover and co-founder of Null Wines.  On The Wine Road Podcast is brought to you by Sonoma Clean Power, offering solutions to help customers save with clean energy. 

Wines: Tobin James 2020 Radiance Chardonnay, 2019 5 Varietals, 2019 Notorious Cabernet SauvignonGrab a glass and join us as we weave the tales of winemaking and filmmaking. This episode is a delightful blend as we sip on three wines from Tobin James and chat with the dynamic duo, Jessica Dunham and Lana Reads, the producers of the film "The Wine Thief." Set in the alluring Paso Robles wine country, their fictional film stars the owner of Tobin James Winery. Get ready to be transported as we share our honest thoughts on a 2020 Radiance Chardonnay, a 2019 5 Varietals s, and a 2019 Notorious Cabernet Sauvignon.As we sip, Jessica and Lana pull back the curtain on their journey of scouting the picturesque Paso Robles to capture its charm and deep-rooted passion for wine. They also share their trials and triumphs of bringing the vast beauty of the vineyard to the silver screen. You'll also get a peek into their other productions like Western World, Christmas Collision, Forbearance, Bachelor's Valentine, and Green Oak Guardian. But that's not all - they're dishing on the intricate world of film distribution, a key process that usually flies under the radar.Finally, as we raise our glasses for a final toast, Jessica and Lana take us behind the scenes of their on-set adventures and the fine art of filmmaking. They share their experiences managing multiple takes and angles and the pivotal role editing plays in sculpting character arcs for future productions. You'll also hear how the unsung heroes of movie production - the director and editor, put their magic touch to truly bring a film to life. So, wine lovers and cinema buffs, here's an episode that brings together the best of both worlds. Cheers to that!Stay in the know and join our WTF Cru.About UsBuy us a Mimosa!We have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Thank you for making us part of your wine story. If you enjoyed this episode, please write a review and share with your wine loving friends and family. To connect with us or to inquire about being a guest on Wines To Find, visit our social media pages Instagram https://www.instagram.com/winestofindpodcast/Facebook https://www.facebook.com/winestofindpodcasts/Til the next glass ~ Cheers!And, remember, join us next time on Wines To Find!Sandy & Michelle

All aboard, we're off to the 2023 Apple Festival at the University of British Columbia, to taste some apples and, most importantly, enjoy some apple names. And before that, we return to the classic Sporklusionist applesode to refresh our memory about how apple names are chosen - eponyms, portmanteaus, geography, or corporate R&D, just like how our ancestors named apples. Dan Pashman hosts The Sporkful podcast - head to the Sporkful podfeed or sporkful.com to listen to the companion episode where we learn about how new varietals of apples are made. Kate Evans, Kathryn Grandy and Joanna Crosby explain the history of apple names and the current process for coining new ones. My companions at the apple festival are Hannah McGregor of Material Girls podcast, and Martin Austwick of Neutrino Watch and Song By Song podcasts. Martin also provides the Allusionist music. Find out more about this episode and the topics therein, read the transcript, and see pictures of the apple festival at theallusionist.org/applefest. Become a member of the Allusioverse at theallusionist.org/donate and as well as keeping this independent podcast going, you get regular livestreams and watchalong parties - AND to hang out with your fellow Allusionauts in our delightful Discord community. You can also sign up for free to receive occasional email reminders about Allusionist stuff. The Allusionist's online home is theallusionist.org. Stay in touch via facebook.com/allusionistshow, instagram.com/allusionistshow, youtube.com/allusionistshow and twitter.com/allusionistshow. Our ad partner is Multitude. If you want me to talk lovingly and winningly about your product or thing, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by: • Ravensburger, the official supplier of jigsaw puzzles to the World Jigsaw Puzzle Championships!• Wildgrain, the subscription box for sourdough breads, fresh pastas, and artisanal pastries that you can cook from frozen in 25 minutes. Get $30 off your first box, PLUS free croissants in every box, when you start your subscription at Wildgrain.com/allusionist or use promo code ALLUSIONIST at checkout.• Bombas, whose mission is to make the comfiest clothes ever, and match every item sold with an equal item donated. Go to bombas.com/allusionist to get 20% off your first purchase. • Squarespace, your one-stop shop for building and running your online empire. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.   Support the show: http://patreon.com/allusionistSee omnystudio.com/listener for privacy information.

  Get your Challenge Coin! https://train.americanwarriorsociety.com/home   Rich's Book, "On Violence and Varietals" (Use Discount Code: "AWS") https://www.therichbrown.com   Rich's Book, "On Violence and Varietals," on Amazon! https://a.co/d/g7STwy9     On today's Coffee with Rich, we will be joined by John Czerwinski. John is a retired 27 year Law Enforcement Veteran of both major city and semi-rural jurisdictions. John has served as a Special Assignments Officer, Field Training Officer, SWAT Team Member, Team Leader, and Assistant Commander. John was the lead firearms instructor for his department for over 15 years and a SWAT and Tactical Response instructor for over ten years. John is also a U.S. Army Veteran. While working for a Police Academy he was a Master Firearms Instructor and a Master Tactical Response Instructor as well as an instructor in defense and arrest tactics, professional communications and emergency vehicle operations. John also assisted the Wisconsin DOJ Law Enforcement Standards Board in teaching their tactical updates for several years and assisted the writing of the State's firearms manual. He is a current Adjunct Instructor at Waukesha County Technical College in their Law Enforcement Division and owns his own company, Reality Based Training Firearms & Tactics. Training can be scheduled directly with John or via open classes that are posted at rapiddefensewi.com. This business targets the civilian market with realistic based training and not fantasy camp activities. John also collaborates with other like-minded training companies: Critical Impact Group at criticalimpactgroup.com, Spartan Tactical Training Group teamspartan.com, and Team One Network at teamonenetwork.com. If interested in a class, please contact John at Czerwinski.John65@gmail.com   Coffee with Rich Youtube Channel: https://www.youtube.com/user/rhodieusmc/videos American Warrior Show: https://americanwarriorshow.com/index.html SWAG: https://shop.americanwarriorsociety.com/ American Warrior Society please visit: https://americanwarriorsociety.com/

  Get your Challenge Coin! https://train.americanwarriorsociety.com/home Buy Rich's Book, "On Violence and Varietals" (Use Discount Code: "AWS") https://www.therichbrown.com Buy Rich's Book, "On Violence and Varietals," on Amazon! https://a.co/d/g7STwy9 Listen to the American Warrior Show: https://americanwarriorshow.com/index.html Rich Brown is the Co-Host of America's leading Self-Defense podcast, the American Warrior Show. On today's Coffee with Rich, we will be joined by Dustin Salomon. Dustin is a former naval officer who specializes in security, protection, and training development. Between the military and the private sector, he has conducted 20 overseas deployments, was a founding member and the Director of Training for Sealed Mindset (now Defensive Mindset Training), and is a member of the SMEAC Consulting Group. Dustin is a certified law enforcement firearms instructor in multiple disciplines and designed the weapons training programs at multiple military commands. He has a Bachelor's of Science from the U.S. Naval Academy, a Master's Degree in Security Management, and is an ASIS Certified Protection Professional. He is the author of Building Shooters, Mentoring Shooters, On Training, Volume 1, On Training, Volume 2, Becoming Shooters, NURO, and Hitting in Combat, and is the inventor of the NURO(TM) Shooting System (Patent Pending). Building Shooters: https://www.buildingshooters.com Coffee with Rich Youtube Channel: https://www.youtube.com/user/rhodieusmc/videos American Warrior Show: https://americanwarriorshow.com/index.html SWAG: https://shop.americanwarriorsociety.com/ American Warrior Society please visit: https://americanwarriorsociety.com/

Frank and Brando sit down to discuss the different types of honey you can use while making mead and the art of aging mead properly. First, we discuss the different honey varietals you can use in mead and the flavors that can be associated with them. We then shift the conversation toward aging mead and what some of the best practices are if you looking to age out your mead.

  Get your Challenge Coin! https://train.americanwarriorsociety.com/home Rich's Book, "On Violence and Varietals" (Use Discount Code: "AWS") https://www.therichbrown.com Rich's Book, "On Violence and Varietals," on Amazon! https://a.co/d/g7STwy9 Listen to the American Warrior Show: https://americanwarriorshow.com/index.html Rich Brown is the Co-Host of America's leading Self-Defense podcast, the American Warrior Show. On today's Coffee with Rich, we will be joined by The Mike Seeklander. Currently Mike Seeklander is owner of Shooting-Performance LLC (www.shooting-performance.com), a full service training company and the American Warrior Society. Mike is also the co-host of The Best Defense, the Outdoor channels leading firearm instructional show. Previously, mike was Chief Operating Officer, Director of Training and a Senior Instructor at the U.S. Shooting Academy in Tulsa, Ok. He was directly responsible for the development of all U.S.S.A. training programs. Prior to that as an employee of the Federal Government, Mike has served as the Branch Chief and Lead Instructor for the Firearms division with the Federal Air Marshal Service as well as a Senior Instructor at the Federal Law Enforcement Training Center (FLETC). He has extensive formal training and experience in all phases of military and law enforcement training. Mike is a highly sought after tactical and competitive trainer and a high level performer on the competition handgun circuit. Currently a nationally ranked competitor on the practical handgun competition circuit, Seeklander has authored/produced instructional books, DVD's and has developed hundreds of lesson plans specifically related to basic and advanced firearms training. As a local law enforcement officer with the Knox County Sherriff's Department as well as the Knoxville Police Department mike worked in corrections as well as patrol and with the Organized Crime division. In 1990 Mike joined the United States Marine Corps and was trained as an Intelligence Specialist with Top Secret clearance. Mike is a combat veteran of Desert Storm/Shield (Gulf war 1). He holds secondary MOS's of Combat Engineer and Primary Marksmanship Instructor. Mike is the recipient of numerous awards and honors in the law enforcement community, and as a semi-professional shooter.

Retired U. S. Marine and former Policeman, bouncer, Corrections Officer and more Rich Brown (@american_warrior_society) is back on the show so I can dig into his new Memoir “On Violence & Varietals“. We cover many areas of his life: fighting as a boy, the Gulf War, sleeping with one eye open, interacting with prisoners as […]

Dan Berger and Carol Shelton. Carol Shelton makes varietals beside Zin, although she is known as the Queen of Zinfandel, and she is back on California Wine Country today, with Steve Jaxon, Dan Berger and Harry Duke. She has been on California Wine Country several times, most recently on this episode of February 15, 2023. Dan Berger introduces Carol Shelton by saying that every time she enters a competition she wins gold medals. She just entered the North of the Gate competition and won 6 double golds and best of classes, best of show red and Carol was named winemaker of the competition. Every grape entered has to have been grown north of the Golden Gate. Dan likes the competition because it's a smaller more local competition and the judges all know each other. What is Wild Thing? They are tasting Carol's 2022 Wild Thing Chardonnay. Wild Thing was originally the name of her Zinfandel, because she adds no yeast to what is there naturally. Dan says that it has good structure due to its acidity. It has tropical fruit in the aroma, but it is tart and will go with food. Carol says that the fruit profile comes from some Viognier and some Roussanne which she blended in. Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. Next tasting is another gold medal, her signature wine called Wild Thing Zinfandel. Mendocino has some of the oldest Zinfandel in California. In the Ukiah area, it is warm but not too hot. This wine has explosive blackberry fruit. It is blended with some Carignane and Petit Syrah that is also grown on the property. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol came to California in high school and attended UC Davis. Her mother encouraged her to follow her interest in sciences and to look into food sciences. She took the Introduction to Wine class and found the connections to history, culture, food, sensory data, chemistry, microbiology were everything she loved. Eventually she got her degree in Fermentation Science in 1978. (The degree is called Enology today.) Their tasting room is at 3354 Coffee Lane, they are in the back behind a few others, in the same business park with Moonlight Brewing. They are open daily from 11 am to 4 pm. Mention California Wine Country on The Drive to get a free tasting in Santa Rosa. Barbera d'Oakley They make Barbera d'Alba or Barbera d'Asti, different blends made in different towns in Piedmont. Barbera is a dry red wine popular in northern Italy. The vineyard is in Oakley, California, it is at the edge of the delta, at the San Joaquin River. The vines are over 100 years old. 75% Barbera, 10% Zin, 10% Merlot, and 5% Carignanne. It won a slew of medals. It has a dark color and vibrant aroma. The next tasting is Coquille Rouge, which is all red Rhone varieties, grown at Oakley. Mourvedre, Grenache Noir and Petit Syrah, Carignane and Alicante Bouchet.

Sony might be developing a sort of PS Vita mark 2. Sad news of the death of a well-known silicon valley luminary. Meta says its not going to be left behind in the AI race. What happens if the kids aren't keen on the Metaverse. And I sketch out an example of our grand theory of AI varietals.Sponsors:Bloomberg.com/careersLinks:EXCLUSIVE – SONY'S NEXT PLAYSTATION HANDHELD (Insider Gaming)Bob Lee, creator of Cash App and former CTO of Square, stabbed to death (TechCrunch)Google says its AI supercomputer is faster, greener than Nvidia A100 chip (Reuters)Meta to debut ad-creating generative AI this year, CTO says (NikkeiAsia)American teens aren't excited about virtual reality, with only 4% using it daily (CNBC)What if ChatGPT was trained on decades of financial news and data? BloombergGPT aims to be a domain-specific AI for business news (NeimanLab)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There are many different kinds of white wine. Branch out and find a new favorite. Learn more from Jack Farrell with Haskell's Wines and Spirits. haskells.com

Which Varietal of Red Wine is best?  This week we bring Joe back on the podcast to help us enter the expansive world of wine.  To help Nick and John figure out which Variety of wine we prefer, we are going to try 1 offering each of 3 types of North American Red Wine: Cabernet Sauvignon, Merlot, and Pinot Noir.  To be way more specific we are tasting: Benton Lane Pinot Noir vintage 2021, Canoe Ridge the Expedition Merlot vintage 2019, and Oberon Cabernet Sauvignon vintage 2022. Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.    SPOILER!  Below is a list of which wine corresponds to which numbered glass it was in:  1. Oberon 2. Canoe Ridge 3. Benton Lane

Our antipodean correspondent, Simone Madden-Grey joins the podcast again (man, scheduling over the last few years has been hard!)!  She gets us up to speed on one of the exciting trends in Australian wine right now: alternative varieties (like Fiano, Vermentino, Tempranillo, and more!)   We define alternative varieties, discuss the impetus for this movement, and the proof points for the movement being more than a fad.  We discuss the importance of the Australian Alternative Varieties Wine Show. We cover: Current forces challenging Australian wine in general – China, difficulties in the US market, and some challenges with alternative varieties with Italy, specifically   Key regions (GIs – geographical indications) that are making great alternative varieties – Riverland, Murray-Darling, and Beechworth, among others.     Full show notes with producers and links are now exclusively available on Patreon! Become a member today! _____________________________________________ _______________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again.  Go to www.wineaccess.com/normal to sign up for their daily emails and get 10% your first order. And join my wine club. Click here to sign up!     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    

Today on the podcast Eric is joined by frequent cohost and co-founder of the Houston BBQ festival Michael Fulmer. The guys discuss the latest news from the Houston restaurant and bar scene including Western Addition Restaurant Group bringing a new seafood concept to Houston, the iconic Spanish Village shuttering in March but the legacy will live on in another project soon, and the newest bar concept from the Kirby Group that has a familiar face from the bbq scene involved. In the Restaurants of the Week section Gatsby's Prime Seafood and Home Slice Pizza are featured. In the Guest of the Week portion Eric is joined by Sherman Yeung and Jio Dingayan of Money Cat. The guys speak with Eric about how they both got started in the restaurant industry, how Sherman acquired Tobiuo, how they started working with each other, getting Money Cat started, why upper Kirby was the right location for Money Cat, why a new concept like Money Cat was the right next move rather than another location of Tobiuo, why Jio wanted to make the leap to savory by becoming the chef de cuisine at Money Cat, the benefits of staging for Money Cat's development, how Money Cat breaks with some Japanese food traditions while honoring others, some of the highlights from the menu, how things have been at Money Cat so far, and much more!  Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: New Seafood Restaurant Freshens Up Familiar Uptown Space with Light, Coastal Fare, and Expansive Patio Iconic Houston Tex-Mex Restaurant and Third Ward Landmark Announces Closing Date New Beer Garden, Cocktail Bar, and Coffee Spot Opens on Washington Ave with BBQ Bites and Patio Scene Wine-Fueled Restaurant Opens New Location in The Woodlands with 60 Varietals on Tap Houston Restaurateur Grant Cooper Draws Up New Coastal-Inspired Eatery in Hot Montrose Hub Dallas-Based Tex-Mex Restaurant Chain Adds Sprawling New Woodlands Location with Patio and Potent 'Ritas

This week were trying out two new Reese's Cup flavors: Peanut Brittle and Reese's Puff Stuffed Big Cups! *Editor's note: this was recorded on the wrong microphone, so the audio sounds a little muffled

Inspired by the Bowl of Zole Brooklyn festival, this episode is all about corn and Mexican alcoholic beverages. This week Jimmy is joined by Gabriel Velazquez Zazueta, Agave Educator at  TUYO; Tom Pavlich, Division Manager at B. United Importers; and Patrick Dacy, owner of Dukes Liquor Box. Together they go over the foundations of Mexico's craft beverages, including how corn gets processed, which spirits come from which plants, and how we might evaluate "authenticity" in agave spirits.If you're new to Agave spirits and you want the real  101 course, Gabriel and Patrick put together a great article to get you started. Plus, Tom's shares how B. United is applying lessons learned from importing Italian and Japanese beers to their more recent Mexican imports.Beverage List:La Brü, Maíz AzulMonstruo de Agua Cerveceria, NochtliCasa Leon Rojo, Mauthia MezcalHeritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast

We are back with another round o tasting with a few of my favorite local wine lovers. We get back to some basics and go over a bit of the local news. Followed by jumping right back into a semi-blind tasting of 4 Sauvignon Blancs moderated by SVC. Only to be followed up by one more pass through 4 more Sauv. Blancs. The Livermore Valley is one, if not the oldest wine-growing region in America. And even though our roots are written all over the industry today, why haven't we been recognized by the greater market and industry as a region worth investing time, money, and interest in? There are a few theories out there, but for us here on TTG, we can help but think it has a lot to do with our varietal identity or lack thereof. Over the last few years, the Livermore Valley Wine Growers and various industry leaders have seriously considered both Sauvignon Blanc & Cabernet Franc as our regional identity. We are all about the hype, so we put the theory to the test and brought in 8 SBs from all over the world. Each showcases something unique about the varietal. This was a great tasting, and we are excited to see if you all can jive with SB as our flagship heritage white wine varietal. Tune in now, and don't forget to subscribe so you can stay up to date with all of our newest episodes and content. Follow on IG @TTG_Podcast

Welcome back to another episode of The Everyday Wine Aficionado Podcast, today let me introduce you to Chuck McKahn, Owner and Winemaker at McKahn Family Cellars   Chuck is a small town kid from Ripon in California's Central Valley.  He caught the wine bug very early at the age of 15 (supervised by his parents of course!) and after high school made his way to Cal Poly San Luis Obispo's Wine and Viticulture program.  In 2011 Chuck moved to the Napa Valley to work for Phillip Titus at Chappellet and has since moved onto winemaker posts at William Harrison and various smaller wine brands.  Chuck's family and he started McKahn Family Cellars in 2014 where he was fortunate enough to craft Rhone varietal wines, a personal passion of Chuck's. Chuck and his wife Brittany live in Napa and their favorite hobby is drinking Champagne.   Let's dive into his wine story!   [00:01 – 10:11] Opening Segment Chuck shares his wine origin story Choosing Cal Poly because of its proximity to the beach, studying wine, and identifying his wine career path   [10:12 – 16:49] McKahn Family Cellar's Humble Beginnings Chuck's Biggest Takeaway from Chappellet Know what you're doing and know what you don't know in a vineyard Blending Must-Knows Talking about wine more deeply and sharing the knowledge through starting McKahn Family Cellars   [16:50 – 37:06] Building a Family Business while Crafting Rhone Varietals in Napa Valley Wine Evolutions at McKahn Family Cellars A Unique Charcuterie Aroma in Chuck's Rhône WineVarieties The biggest challenge is because they are Rhône WineVarieties! Chuck talks about their wines   [37:07 – 42:59] Closing Segment Learn everything you need to grow your wine, business, or brand with Wine Business Bootcamp where I help other wine producers master the fundamentals of digital marketing, nail their customer experience, and convert more wine tasters into their wine clubs and other offers. Just send me a dm or email at kris@krislevy.comwith the subject: Wine Business Bootcamp Favorite Wine Sparkling wine Favorite go-to pairing Desert wine and something salty Sparkling wine and oysters Wine Resource The Wine Bible The Story of Wine   Connect with Chuck Instagram: @mckahnfamilycellars, @chuck.mckahn.wine Website: mckahnfamilycellars.com     Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!   JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.   Tweetable Quotes:   “Knowing what you're doing and knowing what you don't know in a vineyard are so important.”  - Chuck McKahn   “It takes time to be successful in the wine industry.”  - Chuck McKahn    

You are likely enjoying several Rhine varietals and not knowing it so this week we are joined by Aver Family Vineyards to learn what they are and why you should be drinking more of them. Pour yourself a glass and enjoy! Cheers! Marc Website: www.theunsophisticatedpalate.com Music: Happy Clappy by John Bartmann Artwork: Marlon Kalis

In this episode, Kenneth sits down to discuss green coffee grading with Mark Inman of Sustainable Harvest. The duo weaves through the ins and outs of the green coffee grading process - what matters and what doesn't, why it is important, and the impact it has on the way your coffee tastes. Mark and Kenneth share a few insider tips, for example, how to tell if a hole in the bean is a defect or rather a result of a natural process, which does not negatively impact the taste. KEY TAKEAWAYS Sustainable Harvest focuses on having a relationship with coffee farmers. They tend to buy from them every year. Some buyers want pristine beans. Others are happy with much, much lower grades. Appearance plays a role in coffee grading e.g., peaberries. Mark lists out and explains the primary defects, including foreign objects, sours and insect damage. There are primary and secondary defects. Mark explains what they are and how their presence impacts the grading process and ultimately the taste in the cup. Mis-shaped or chipped beans tend to roast unevenly. In Mexico, chipped beans are used to produce 'grinder coffee'. The fact that there are ways to use lower-grade beans helps to make coffee more sustainable. BEST MOMENTS ‘That sense of permanence enables us to invest in training, in project work on behalf of the client. ´ ‘For specialty grade coffees, you can't have any primary defects involved.' ‘When you see a preponderance of floaters or Quakers, it´s usually poor wet processing.' EPISODE RESOURCES Guest - Mark Inman with Sustainable Harvest https://www.sustainableharvet.com/ @sustharv on Instagram for Sustainable Harvest @norcalglobetrotter on Instagram for Mark Inman Common Coffee Varieties, Varietals and Cultivars C101 Podcast - https://podcasts.apple.com/us/podcast/common-coffee-varieties-varietals-and-cultivars/id1616624229?i=1000560421288 VALUABLE RESOURCES Award-winning single-origin specialty coffee:https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf. BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

In this episode, Kenneth sits down with Stephen Tribble and Steph Parsons to talk about the basics of coffee varieties. You will learn about the botany of the coffee plant and what the difference is between a variety, varietal, and cultivar.  What you learn in this episode will help you to look at the bag, read what the variety, varietal and/or cultivar are, and instantly anticipate what it should taste like. If you understand the varieties better, you can get better at selecting the coffee you want to drink! This topic is discussed across two episodes, and this is the second part - focusing more on the actual varieties themselves and the predicatable taste attributes they lend to your cup of coffee. KEY TAKEAWAYS  Understanding what the varieties are will help you to identify the coffees you are likely to enjoy the most. Variety is not the same as varietal. The difference is explained, in the podcast. Cultivars are coffee varieties that are purposely modified. They are plants that have been crossed or cultivated selectively. There are several thousand heirloom coffees that occur naturally, often growing wild - especially in Ethiopia. Thousands of varieties are still not farmed commercially. About 50% of the taste is dependent on the farm. Why that is the case is explained in the podcast. The roaster is responsible for creating 20 to 30% of the taste. Even the shape of the plant has an impact on how the bean grows and, therefore, how it tastes. BEST MOMENTS ‘You´re going to be able to identify and pick a better coffee.' ‘Varieties do make a big difference to what the actual cup tastes like.' ‘The varietal… has to do with the actual tastes associated with the beverage.'   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee.    Instagram: https://www.instagram.com/umblecoffee/   Facebook: https://www.facebook.com/umblecoffee/   Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media. HOW TO LEAVE A REVIEW Enjoying the show?!  We'd LOVE for you to leave us a review. It helps us grow and educate more people about coffee!  Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 - Coffee's Journey From Seed to Shelf BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

In this episode, Kenneth sits down with Stephen Tribble and Steph Parsons to talk about the basics of coffee varieties. You will learn about the botany of the coffee plant and what the difference is between a variety, varietal, and cultivar.    What you learn in this episode will help you to look at the bag, read what the variety, varietal and/or cultivar are and instantly understand what it is likely to taste like. Helping you to pick a better coffee.   This topic is discussed across two episodes, and this is the first part.     KEY TAKEAWAYS   Understanding what the varieties are will help you to identify the coffees you are likely to enjoy the most. Variety is not the same as varietal. The difference is explained, in the podcast. Cultivars are coffee varieties that are purposely modified. They are plants that have been crossed or cultivated selectively. There are several thousand heirloom coffees that occur naturally, often growing wild - especially in Ethiopia. Thousands of varieties are still not farmed commercially. About 50% of the taste is dependent on the farm. Why that is the case is explained in the podcast. The roaster is responsible for creating 20 to 30% of the taste. Even the shape of the plant has an impact on how the bean grows and, therefore, how it tastes.   BEST MOMENTS ‘You´re going to be able to identify and pick a better coffee.' ‘Varieties do make a big difference to what the actual cup tastes like.' ‘The varietal… has to do with the actual tastes associated with the beverage.'   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee.    Instagram: https://www.instagram.com/umblecoffee/   Facebook: https://www.facebook.com/umblecoffee/   Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media. HOW TO LEAVE A REVIEW Enjoying the show?!  We'd love for you to leave us a review. It helps us grow and educate more people about coffee! Here's how: if you're on apple podcasts, ‘search' for us as if you didn't already follow the show. When you click on the show, scroll down to ratings and you'll see where you can leave a rating. Spotify is a little easier - follow and listen to the podcast, then you can rate and review it. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 - Coffee's Journey From Seed to Shelf BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

Your Still Small Voice- INTUITION is that hunch, that inner voice that whispers to you: make that call, send that email, purchase the ticket ..this higher faculty calls on us to use our mind to create specific images.   Your body is an instrument of the MIND.  BOB PROCTOR describes this technique that was developed in 1934 by a holistic DR .  That Dr. realized that  we are only treating symptoms.  Listen as Bob describes the stick figure. Having trouble maintaining your perfect weight?  Herein lies the solution and it's NOT THE KETO or ANY diet. Take the super power quiz by Mary Morrissey  http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=AFPRM21_IYGquiz Kundalini Yoga https://www.madeinmeditation.org/   Wine - the majesty of Bordeaux  ST EMILLION CLASSIFICATION 1955 Grand Cru classe

This is builds on taste & ambiance as we dive into the basic popular grape varietals. We discuss the contemporary white and red wine varietals in the marketplace. The focus is on the optics, taste descriptors, and flavor profiles for some of the most iconic wine varietals from various regions and the climates in which they thrive. Another great episode for those that are new to wine. 

Jane Lopes and Jonathan Ross join The Grape Nation's Sam Benrubi to tell the stories of their interlinked careers and talk about all things Australian wine. They are a husband and wife duo behind the Australian wine imports company, Legend.Jane is a Nashville-based sommelier, importer, and author. She has worked at New York's Eleven Madison Park, Nashville's The Catbird Seat, Chicago's The Violet Hour, and most recently as the wine director at Attica, one of Australia's most celebrated restaurants. In September of 2018, Jane passed the Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and less than 300 people in total since the 1960s). In September of 2019, she published her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles. Jonathan Ross is a New Jersey-born sommelier who spent most of his career working in the New York restaurant industry. Jon's time in NYC was capped off by a 5-year stint as the head sommelier at Eleven Madison Park, which culminated in the restaurant's rise to the top spot on the San Pellegrino 50 Best Restaurant List. In 2017, Jon passed the master sommelier exam, and relocated with his now wife, Jane Lopes, to Melbourne where he joined the Rockpool Dining Group as beverage director. While in Australia, he also curated the Qantas in-flight and lounge wine offerings, and launched Micro Wines, a boutique wine label sold domestically and exported to the US.HRN On Tour is powered by Simplecast.

Lenora Carey of Big Sur Vineyards is a California native with an undeniable spirit of adventure. In her first career as a documentary filmmaker, diving with sharks and tracing the footsteps of human origins were all part of a day's work. But it was in Southern France, working on a film about wine barrel making, that she discovered her love for Rhone wines. A life change was on the horizon, and in 2005 she left San Francisco and moved her family to Big Sur to “raise a couple of kids and live off the land in one of the most beautiful places on earth." She honed her wine knowledge at Sonoma-Cutrer and when she started experimenting with grape growing on her land in Big Sur, she discovered that the Rhone varieties she had come to love grew particularly well in Monterey County. Three years after her first vintage, and months after opening a tasting room, the 2016 Soberanes fire devoured her home, vineyards, and olive grove. Without missing a step, and with great determination, she continued making wine and building her business. Lenora's boldness and energy are reflected in her wines in their bright, complex, and vibrant style. In this episode, Lenora is taking us to the beautiful place of Carmel Valley and shares with us 6 of her wine picks. Let's dive in!  [00:00 - 9:12] Opening Segment  I introduce our topic for this episode  Join my wine club and connect with other wine lovers!  See link below I welcome our guest, Lenora Carey Lenora talks about how she discovered wine as a passion   [08:13 - 22:09] How Big Sur Vineyards Came About Lenora walks us through the early days of Big Sur Vineyards Incorporating the feeling of Big Sur Check out her eating and drinking guide in the link below Top 2 places in Carmel Valley that listeners should check out Big Sur and Rhone wine varietals Where Lenora sources her fruit   Join my wine club and connect with other wine lovers!  See link below   [22:10 - 27:56] Wine Picks for the Month Monterey County being known for Pinot and Chardonnay Serve six wines in our tasting Rose Big Sur White Chardonnay Pinot Big Sur Red Syrach  Lenora recommends wine pairings [27:57 - 39:59] Closing Segment Ingredients for success What's next for Big Sur Vineyards Misconceptions about wine packaging Possible wine trends in the future Lenora shares her favorite wine Lenora's favorite wine resource Connect with Lenora through the links below    Resources Mentioned:  The Wine Folly   Tweetable Quotes: “I think a big misconception now is that if a bottle doesn't have foil, or you know, it doesn't have a cork or whatever, that's not good wine. I think it's good to make sure people understand that that's not always a choice. It's just simply a winemaker's decision about how they want to present their wine.” - Kris Levy   “There's nothing more beautiful than having the right cheese with the right wine. And that's just that it's almost a meal for me because if you have two or three different styles of cheese, you have a couple of different wines.” - Lenora Carey Connect with Lenora through Instagram, Facebook, or checkout their website at www.bigsurvineyards.com. Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!    JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.

Tyler and Aaron delve into coffee varietals, i.e. different types of coffee plants. Coffee Varietals Video: https://youtu.be/uRNci2lywmg Amor Perfecto – 20% Off Discount Code for Coffee Snobs listeners – “coffeesnobs20” […]

Mike does a supermarket silverware sweep. Tracy runs an ice cream long con.

We'd love to know your thoughts on what should we should discuss next? What coffee you been brewing? Put us on. Follow Stephen Zinnerman and TCE: A Brewing Company https://www.tcecoffee.com Join the Brew Culture Coffee Subscription https://cxffeeblack.myshopify.com/products/brew-up-subscription Follow Cxffeeblack Instagram: @abartjones @cxffeeblack Facebook: https://m.facebook.com/pages/category/Education/Cxffeeblack-215834112589234/ Twitter @abartjones @cxffeeblack Website: https://www.cxffeeblack.com/ Shop: Cxffeeblack by Bartholomew Jones Stream the album. https://distrokid.com/hyperfollow/bartholomewjones/cxffeeblack --- Support this podcast: https://anchor.fm/cxffeeblack/support

Hello Gardeners, I'm Amanda McNulty with Clemson Extension and Making It Grow. I'm not very picky about honey although Maynard Door near Sumter gave me some special honey he didn't mix in with others as its flavor was so delightfully floral. Lots of people are honey aficionados and have their favorites for different purposes. There are even listings for honey varietals, just like wine! For example, the website Honey Travelers has information on a honey competition in the Mediterranean region. The top winner, and this is a weird one, was the Strawberry Tree Honey from Sardinia. It's described as being relatively dark with a grey-green overtones, a strong odor – not fragrance, and bitter! How different from the Ogeechee honey described as lightly floral and pairing well with strong blue cheeses. And I thought I was putting on the dog when I sweetened a dipping sauce for fried brussels sprouts with honey from the pantry.

In episode 14 of Brew & Review, Mike and I drink more Tim Wendelboe coffee. Instead of focusing in on the roaster, or the farm, we decide to zero in on the coffee varietals. It's so cool that the same farm grows different varieties of beans.