Podcasts about verdot

durée : 00:02:48 - L'entreprise auvergnate Verdot a inauguré à Saint-Beauzire (Puy-de-Dôme), une nouvelle usine dédiée à la fabrication de machines pour l'industrie pharmaceutique. Soutenu par le plan France 2030, cet investissement de 10 millions d'euros doit permettre à la société de tripler sa production. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Dans ce nouvel épisode de notre podcast, nous accueillons Maître François Verdot, associé gérant chez Franklin, qui partage avec passion son parcours fascinant dans le droit immobilier. Découvrez comment François Verdot a su transformer les défis en opportunités et offrir des conseils précieux aux jeunes avocats qui aspirent à une carrière réussie. Plongez dans une discussion riche en expériences personnelles et en stratégies efficaces pour naviguer dans le secteur immobilier dynamique aux côtés de l'un des experts les plus respectés en France. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

In this episode of Molecule to Market, you'll go inside the outsourcing space of the global drug development sector with Charles Ruban, CEO at Verdot. Your host, Raman Sehgal, discusses the pharmaceutical and biotechnology supply chain with Charles, covering: Crossing the border from supply chain to R&D, lessons learned from a technician turned business leader Creating the most extensive peanut allergy clinical trial in the world and opting for an IPO instead of a big pharma licensing deal How a call from a PE firm led to a spectacular exit Designing and creating downstream bioprocessing equipment in a Patagonia-inspired way - intelligent, sustainable, and functional - is critical for the future Why you need to know several biopharma trends, including AI, China R&D, and the fastest-growing therapeutic segment... you need to know Over the last 25 years, Charles has held rich and diverse executive leadership positions in fast-growing international healthcare companies. His experience includes Manufacturing, Research and development, Business development, and Global Management in biotechnology and biopharmaceutical companies. Charles is the CEO of VERDOT, a key player in bioprocessing, serving advanced solutions to the biotechnology and biopharmaceutical industry worldwide. Before this, he was the co-CEO at HTL Biotechnology, COO of DBV Technologies, and also spent considerable time at Eurogroup Consulting and Stallergenes. He has been instrumental in streamlining supply chain operations, establishing strategic alliances, developing and launching therapeutic biologics in Europe, the United States, and Japan, and performing business activities. He has been heavily exposed to investors in both public and private environments.   Please subscribe, tell your industry colleagues, and join us in celebrating and promoting the value and importance of the global life science outsourcing space. We'd also appreciate a positive rating!   Molecule to Market is sponsored and funded by ramarketing, an international marketing, design, digital, and content agency helping companies differentiate, get noticed and grow in life sciences.  

In the episode I was in the vineyard with Alex Starey, winemaker at Keermont Vineyards, in Stellenbosch, South Africa. Keermont is located in a long narrow valley that is tucked between the Helderberg and the Stellenbosch Mountains. Right at the tope of his vineyards, near an open pool feeding from the local spring, we sat on a sunny mid-winter day to chat about this relatively new estate. Keermont was bought by current owners Mark and Monica Wraith in 2003. they originally planned to plant vineyards and sell the grapes but a chance introduction to Alex changed that. A single barrel was made in 2007 and since the results were so good the green light was given to make more wine under the Keermont label. Since 2007 the estate under Alex's leadership is going from strength to strength with emphasis on Syrah, Cabernet Sauvignon and Franc, Merlot with some petit Verdot and malbec too. The range includes an excellent Chenin Blanc as well a white blend that includes seven varieties. Enjoy hearing the personal story of a wine maker returning home from making wines abroad to make wines in his childhood valley and the story of an estate that is less than 20 years old.

THE END IS NIGH! On this episode, we brace for the end of Before Crisis with Chapter 23 (Chapter 22, Part 2)! We discuss being Verdot stans, Shotgun's character arc, Elena's motivation to become a Turk, JRPG tropes and more! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

THE ONE ABOUT TSENG! On this episode we get back into Before Crisis with Episode Tseng! We discuss Tseng backstory, Verdot's brand of honor, what it REALLY means to be a Turk and more! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

EDGELORD RISING! On this episode we make our escape to Before Crisis chapter 19! We discuss Crisis Core lore, fighting giant turtles, Vincent and Verdot being bros and more! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

THE KALM BEFORE THE STORM! On this episode, we destroy the documents of chapter 13 of Before Crisis. We discuss the Nibelheim cover up operation, Verdot's backstory and what it means to be a Turk! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

Calla Lily Estate was founded in 2013 by Anthony Fung and Andy Chui, who came to ‘winemaker extraordinaire' Cary Gott to create an elegant portfolio of wines around the imagery of the calla lily, a flower of enormous beauty and refinement. The guiding principle was to be an artisanal, low-production project. The 95 acre Calla Lily estate vineyard sits in the heart of Pope Valley, on the eastern hillside of Napa County. At an elevation of over 800 feet, the vineyard's climate is cooler than the Valley floor and produces small, intensely-flavored grapes with finely structured tannins and complex aromatics.The first vines were planted in 1995. The estate vineyard consists of 12 acres of Cabernet Sauvignon, 5 acres of Petite Sirah and 1 acre each of Merlot, Cabernet Franc, Malbec and Petite Verdot. The gently contoured vineyard slopes provide ideal conditions for the grapes. The contours also serve as natural protection for frost in winter and extreme heat in summer. The soils predominantly belong to the Bressa-Dibble complex—well-drained, composed of fine-grained sandstone and shale. There are two natural reservoirs, a graceful garden and a number of historic buildings which give the property a unique personality.The winemaking begins in the hillside vineyards, with extensive hands-on work with the vines. When harvesting, we make several passes through the vineyard, picking and sorting for ideal ripeness. We cold-soak our berries before fermentation. We choose very specific yeasts to maximize the nuances of that year's harvest. We believe in pursuing very exacting standards, which insure that our wines are as distinctive and elegant as possible, offering a deliciously balanced taste of our unique terroir in the Napa Valley.The winery produces two Cabernet Sauvignon-based wines: Ultimate Cabernet Sauvignon and Audax.

HEIDEGGER? I BARELY KNEW HER! On this episode, we make our long awaited return to Before Crisis! We discuss Heidegger being a shitty boss, the return of Verdot, the Sephiroth button, Hojo being consistent and AVALANCHE's secret sponsor?! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

THE ZACK IS BACK BABY! On this episode, we Shotgun our way through Before Crisis with chapters 7 & 8! We talk about AVALANCHE's hidden secret, FINALLY meeting some new Turks, the return of Zack and Verdot's sussery! Thanks for listening! Alright everyone, let's mosey! --- Support this podcast: https://podcasters.spotify.com/pod/show/the-midgar-minute/support

Petit Verdot is often the secret weapon in a blend -- providing unique aromas and flavors plus acidity and tannin. In this show, we discuss this essential grape and the vital role it plays in wines around the world. What is Petit Verdot? The name means “little green one”, since it's hard to ripen, the berries remain green when other grapes are ready to harvest The grape is used in Bordeaux blends but sometimes made as a varietal wine Petit Verdot ripens later than other varieties and is used for tannin, color and flavor, gives structure to mid palate Photo: Virginia Wine Origins: Around in Bordeaux before Cabernet Sauvignon Could have been brought to Bordeaux by Romans Probably from Southwest France around the Pyrénées but gained recognition in the Médoc and Graves (on the Left Bank of Bordeaux) Plantings shrunk after phylloxera and the big 1956 frost in Bordeaux Petit Verdot was uprooted to be replaced in Bordeaux with Merlot and Cabernet Sauvignon Now – more being planted, can withstand heat and drought   The grape: Small, thick-skinned berries that look almost black because of high anthocyanins -- lots of color and tannin! Early budding, late ripening -sometimes too late for the Bordeaux climate but that is changing (more similar to Cabernet Sauvignon than Merlot in the vineyards   In the vineyard: Best on warm, well-drained, gravel-based soils  Canopy management to maximize sun exposure is important If the weather does not cooperate in the spring during flowering, the fruit will not ripen well  Sensitive to water stress Winemaking: Even in small amounts (0.5%!), Petit Verdot can make a big difference Most winemakers will age these wines in oak, fostering undercurrents of vanilla   Aromas/flavors: Pencil shavings, violet, black fruit, spice, tannins, acidity Very acidic if not fully ripe but can be elegant and refreshing if it's ripe Cool climate: Dried herbs (sage, thyme), blueberry, blackberry with violet, leathery, pencil shavings Warm climate: Jammy, spicy, dark fruit, full-bodied, decent acidity, high tannin   Old World France Almost all Petit Verdot in France is in the Médoc of Bordeaux Big proportions are in: Chateau Margaux, Chateau Palmer, Chateau Pichon Lalande (Pauillac), Chateau Lagrange in St. Julien, Chateau La Lagune, Chateau Siran in Margaux Italy Primarily in Tuscany in the Maremma Toscana DOC (we mention the PV by Podere San Cristoforo), and in Sicily in the Menfi and Sicilia DOCs. Some in Lazio and Puglia Other Old World Places: Spain: Petit Verdot grow in warmer areas like Castilla y Leon, Jumilla, La Mancha, Alicante, Méntrida DO Portugal: Success in Alentejo Found in Turkey, Israel   New World United States Virginia: Often blended with Merlot of Cab Franc Needs free-draining soils (gravel is best) and high heat We get a firsthand account of PV from Elizabeth Smith of Afton Mountain, who makes outstanding wines. California: Napa, Sonoma, Paso Robles, Lodi, Central Valley used in Meritage/blends often, with a few boutique standalones Washington State: PV is grown and made in Columbia Valley, Walla Walla, Yakima, Red Mountain Other Places: Planted in Arizona, Colorado, Oregon, Texas, Michigan, PA, Maryland, New York, and more   Canada: Okanagan Valley of BC, Niagara Peninsula in Canada   Australia Used to make big bodied, lots of floral and dark fruit flavor single varietal wines. The grape has good acidity and tannin that will age for several years Ripens very late, often weeks or a month later than Shiraz Regions:  More bulk wine: Riverland, Murray Valley, Riverina, region is home to Australia's largest plantings of Petit Verdot (which maintains acidity, even in heat) Better areas: McLaren Vale, Langhorne Creek, Barossa, Clare Valley, Coonawarra, and the Limestone Coast.     Argentina Every region from Patagonia to Calcahquí but mostly in Mendoza -70% or more is there. Verdot has good results in Bordeaux style blends Other South America: Peru, Chile, Uruguay – in blends and a varietal wine   South Africa: Mainly in Bordeaux blends and as a varietal too   Food Pairings with PV: Grilled or roasted red meat or hearty vegetables Spicy pork and spicy foods in general – Latin American spices ____________________________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

Wine Cellars: The Legend of Dude Dewalt Pt. 1. Dude DeWalt Cellars wines are inspired by the legend of Dude DeWalt, who was as rugged as the Foothills that produce the Cabernet, Malbec and Petit Verdot grapes used to make the wines that bear his name. Learn all about the entrepreneurial vision it takes to make wines in a location that is not necessarily known for wine making. FIGURES podcast host Chris Jones speaks with owner Trae Buchert about the legend that is Dude DeWalt. Jhonna Buchert, the winemaker, joins in to explain the winemaking process.

Wine Cellars: The Legend of Dude Dewalt Pt. 1. Dude DeWalt Cellars wines are inspired by the legend of Dude DeWalt, who was as rugged as the Foothills that produce the Cabernet, Malbec and Petit Verdot grapes used to make the wines that bear his name. Learn all about the entrepreneurial vision it takes to make wines in a location that is not necessarily known for wine making. FIGURES podcast host Chris Jones speaks with owner Trae Buchert about the legend that is Dude DeWalt. Jhonna Buchert, the winemaker, joins in to explain the winemaking process.

The first 5 acres of the current 35 acres Estate of the Santarelli family at Castel de Paolis were acquired in 1974 by Giulio Santarelli, just to follow his passion for the countryside and grape growing. Until 1985 the grapes of Castel de Paolis were sold to the local cooperative wineries in order to produce the typical local wines like the Frascati Superiore DOC.In 1977 Mr Santarelli started acquiring other small pieces of land neighboring the existing vineyards and little by little the Estate arrived at the current size of 25 acres.
In 1985 from the friendship between Giulio Santarelli, at the time Italian Agriculture Undersecretary of State and Professor Attilio Scienza, Professor at the Faculty of Agriculture at the University of Milan, started the project of research, development and recovery of both ancient local native grape varieties and international grape varieties.The goal was the redevelopment of the Roman Castles enology (a chain of towns just a few miles south of the city of Rome in which Castel de Paolis is located) turning from the canopy vineyards to the row vineyards with a higher density of plants for each acre. By having a higher density of plants, we can achieve a lower grape production, resulting in a higher quality wine, furthermore with a better solar irradiation of the bunches and above all thanks to the extraordinary natural volcanic soil composition of the area that is rich of mineral salt, fundamental for the strength and richness of the wines.Many grape varieties were experimented and planted from 1985 till 1993 like the following varieties: Malvasia Lazio, Bonvino, Grechetto, Cacchione, Bellone, Pecorino, Romanesca, Passerina, Cesanese, Montepulciano, Sangiovese, Moscato Giallo, Moscato Rosa.Among the international varieties the following were planted: Shiraz, Merlot, Cabernet Sauvignon. Alicante Bouchet, Petit Verdot, Viognier, Rousanne, Sauvignon Blanc, Chardonnay, Semillon. Castel de Paolis was the first estate of the area to introduce the green harvest for the red grapes, cutting away two months before the harvest, roughly 25% of the bunches so that the remaining bunches can reach a much higher level of ripening and fragrant aromas. No more than 1.5 kilos of grapes are produced for each single plant.With in hand the results of the eight years period of experimentation of all the above mentioned grapes varieties, all the 25 acres of the Estate were replanted between 1988 and 1993 with the new and high quality grape varieties. In 1992 the new winery was built , with all the modern technologies for the vinification process, like the soft press to squeeze the grapes gently once they are brought at the winery in order to obtain an higher quality grape juice, to the refrigerated steel tanks for the controlled temperature fermentation.

La cantina Provima nacque nel 1932, per volere del regime fascista, allo scopo di assolvere al cosiddetto obbligo dell’ammasso forzato delle uve, da parte dei contadini matelicesi. La stessa posizione della cantina, in prossimità della stazione ferroviaria, era stata scelta per agevolare il trasporto delle masse vinicole tramite rotaia.In passato era conosciuta come enopolio o Centrale del Vino di Matelica ed ebbe il suo culmine negli anni 50 e 60 quando incamerava circa 40.000 ettolitri di vino. L’archivio aziendale ci dà notizia che nel 1950 venne creato un apposito comitato di produttori vitivinicoli per l’organizzazione della produzione e della commercializzazione, denominato “Commissione per la gestione dell’Enopolio”.Nel frattempo la struttura originaria era diventata  inadeguata per gestire le notevoli masse di vino e venne demolita per costruire l’attuale cantina, caratterizzata dalla presenza di numerose vasche di cemento vetrificato, serbatoi di acciaio inox ed alcune botti di legno, usate per l’affinamento delle migliori selezioni.L’attuale cooperativa fu costituita nel 1978 quando un gruppo di produttori vitivinicoli matelicesi elesse come primo presidente la signora Censi Mancia Giovanna, esponente di spicco del settore agricolo locale.Gli ultimi anni sono stati caratterizzati da un notevole incremento della base sociale, con il conferimento di nuovi e giovani vigneti, frutto di questa passione nata lontano nel tempo e arrivata ai nostri giorni intatta e integra in tutta la sua genuinità.L’attuale cooperativa annovera 180 viticoltori che rappresentano una superficie vitata totale di circa 100 ettari con una produzione media di 10.000 ettolitri di vino.Con il passare degli anni la realtà aziendale è molto cambiata, infatti da grande enopolio la struttura è andata attestandosi come cantina di medie dimensioni, dove la qualità oggi è sempre più ricercata rispetto alla quantità come invece veniva fatto in passato.Da circa dieci anni, è iniziata la produzione di una gamma di bottiglie, frutto delle migliori selezioni vendemmiali. Oggi vengono prodotte circa 100.000 bottiglie di vino, tra Verdicchio di Matelica Doc e Verdicchio di Matelica Riserva Docg, Marche Igt Rosso e Colli Maceratesi Doc.

La cantina Provima nacque nel 1932, per volere del regime fascista, allo scopo di assolvere al cosiddetto obbligo dell’ammasso forzato delle uve, da parte dei contadini matelicesi. La stessa posizione della cantina, in prossimità della stazione ferroviaria, era stata scelta per agevolare il trasporto delle masse vinicole tramite rotaia.In passato era conosciuta come enopolio o Centrale del Vino di Matelica ed ebbe il suo culmine negli anni 50 e 60 quando incamerava circa 40.000 ettolitri di vino. L’archivio aziendale ci dà notizia che nel 1950 venne creato un apposito comitato di produttori vitivinicoli per l’organizzazione della produzione e della commercializzazione, denominato “Commissione per la gestione dell’Enopolio”.Nel frattempo la struttura originaria era diventata  inadeguata per gestire le notevoli masse di vino e venne demolita per costruire l’attuale cantina, caratterizzata dalla presenza di numerose vasche di cemento vetrificato, serbatoi di acciaio inox ed alcune botti di legno, usate per l’affinamento delle migliori selezioni.L’attuale cooperativa fu costituita nel 1978 quando un gruppo di produttori vitivinicoli matelicesi elesse come primo presidente la signora Censi Mancia Giovanna, esponente di spicco del settore agricolo locale.Gli ultimi anni sono stati caratterizzati da un notevole incremento della base sociale, con il conferimento di nuovi e giovani vigneti, frutto di questa passione nata lontano nel tempo e arrivata ai nostri giorni intatta e integra in tutta la sua genuinità.L’attuale cooperativa annovera 180 viticoltori che rappresentano una superficie vitata totale di circa 100 ettari con una produzione media di 10.000 ettolitri di vino.Con il passare degli anni la realtà aziendale è molto cambiata, infatti da grande enopolio la struttura è andata attestandosi come cantina di medie dimensioni, dove la qualità oggi è sempre più ricercata rispetto alla quantità come invece veniva fatto in passato.Da circa dieci anni, è iniziata la produzione di una gamma di bottiglie, frutto delle migliori selezioni vendemmiali. Oggi vengono prodotte circa 100.000 bottiglie di vino, tra Verdicchio di Matelica Doc e Verdicchio di Matelica Riserva Docg, Marche Igt Rosso e Colli Maceratesi Doc.

Marsanne is a wine you need to get to know and may already have without knowing it.  Case and Dave discuss the merit of this old world French specialty with new world revival.

This is a great show for all the non and wine lovers out there as we share what two things brought together are sometimes as good as a reeses peanut butter cup and sometimes....

Join Dave and Case on a less known but highly enjoyed varietal.

Every want to make your own wine?  Do you have what it takes to make a world class wine?  Let Case and Dave lead you down the fun and exciting road to home made wine.

Case and Dave discover one of the few growers of this wonderful varietal growth outside the Rueda region of Spain.

Let Dave and case take you on a journey to the house of the Pope and have a sip of this Lovely wine.

Join Case and Dave and become a wine ordering expert.  Let them take you down the path to getting the best bang for your wine buck while out on the town or just at your local wine shop.

Join Case and Dave on the journey that lets you follow your nose.

A dark bold show with lingering tannins and a supple finish you'll love or hate this grape.

Join Case and Dave on a not so Familiar varietal but one you have almost certainly enjoyed.  

Learn all about the refined spirit made from wine grapes as Case and Dave take to on a liquor adventure.

Join us for a tour of the underrated Paso Robles AVA the fastest growing wine region in the west.

Case and Dave discuss a often asked question that really has only one right answer.  Listen and find out the mystery behind when to drink you wine.

Roger Smith from the Tower of Power AND Bump City Winery joins us on this episode to talk about his music and more importantly, his wine!

Chablis and nuances is the subject this week

talk a walk down main st in Murphys ca with Case and Dave as they talk about one of the best old new regions of winemaking.

Meet Matt Powell the highly educated creator and wine maker of Draconis wines.  Case and Dave in to what and how he makes Zin and Petite Sirah by destroying the wine first.  

Yes and we will tell you why

Take a trip with Case and Dave visiting the second fastest growing region of Ca wine country Anderson Valley.  Experience some of the Spanish and Traditional varietals they are famous for and the love of good wine.

Dave and Case explore White Zin, a light refreshing fruity summertime treat.  Listen how it was made created and the up and down sides of White Zinfandel

Dave and Case take us on a trip to decadent Port ville.  Learn the in and out of portuguese invented wine making method and why we enjoy it so much.

Will and Lacy are in studio from Frog's Tooth winery to talk about the wine they love to make and the history of historic Murphy, CA.     wine,wine tasting,wine pairing,wine selection,wine library,wine and cheese, wine and food, fine wine,Cabernet,chardonnay,wine glasses, pinot,zinfandel,napa, shiraz, petite, red, white, grape, champagne, bordeaux, Sauvingnon, port,dessert,barrel,SYRAH, sake, grape, fortified,blending,wine blend,sake,claret,clone,granache,pinotage,burgundy,verdot,viognier,vermentino,pinot noir,pinot,grisio,gris,blanc,mourvedure,cuvee,wine decanter

Case and Dave decide to look at the Decanter side of wine.  Shape size and subject they look to uncover the mystery of the Decanter.

Wine making has long been the leader in organic production and sustainable farming. Case and Dave educate on the organic approach to wine making.

Belong to many wine clubs? Let Case and Dave take you on a point by point lesson in wine clubs and what to look for.

Ice wine is one of the most under appreciated wines we have reviewed.  Join Case and Dave on a journey to the north and to your taste.

Case and Dave explore the wonders of the California Pinot different regions and tastes we love the Cali pinot noir

Dave and Case talk cuvee what it takes to make a good one and wine it separates the boys from the men of winemakers.

Case and Dave talk Pinot Blanc in this episode a white varietal that opens the palate with summer fun.

Case and Dave take on the crystal and glass of the finest wines in the world.  Do you decant?  Should you decant? When to decant?  Learn the truth and rumors of decanting a fine wine.

Case and Dave take on Vermentino listen as they talk about this sexy varietal.  Little known but still worthy.

Love Bordeaux?  How about a white bordeaux?  Let Case and Dave take you on a discovery tour of an old world wine with new enthusiasm.

This not so well know varietal is coming on in a big way as a hearty and robust flavored wine.  Learn more as Case and Dave breakdown Trebbiano the not just Italian grape.