Podcasts about Vermentino

Welcome back to another captivating episode of Beats, Vines & Life. In today's discussion, MJ Towler is joined once again by the seasoned restaurateur, chef, and wine critic Bobby Rallo. In this episode, they embark on a delightful exploration of Italian wine and cuisine, focusing on the rich history and vibrant flavors of the islands of Sicily, Sardinia, and Ischia. Bobby shares his deep-rooted passion for these regions, discussing the unique varietals and the legacy of wine production. Between witty banter and insightful commentary, you'll uncover the magic behind iconic wines like Nero d'Avola, Norello Mascalese, and Vermentino. Whether you're a seasoned oenophile or a curious newcomer, this episode promises to immerse you in the world of Italian grapes and the art of enjoying wine with good company. So, pour yourself a glass and join us as we journey through Italy's wine-rich landscapes. Cheers!A Massive THANK YOU to BOBBY RALLO!!! For more information about Rallo Hospitality click the link!!Follow Birravino on IG!Follow Bobby on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode!We're diving into the world of Vermentino! As spring unfolds, it's the perfect time to explore this refreshing white wine that's ready for its perfect pairing on your table! I'll catch you up on everything you need to know about this lesser know Italian white grape and then Michael and I turn traditional food and wine pairing on its head. Instead of picking a meal and then choosing a wine, we decided to go with the wine first – a concept we refer to as "wine first pairing".Then join Michael and I in our kitchen as we try an exciting new spring pasta recipe and see how all the flavors come together.We're talking about: What Vermentino is known for and what to expect in the glass Our delicious Sip Spotlight wine, 2023 Reeve Vermentino from Sonoma County and where to find itHow the temperature of the wine in your glass really does make a differenceLinks and Resources:Check out Reeve Winery and plan you wine tasting visit! Follow them on IGUntil their new 2024 vintage is available in May, you can find the Reeve Vermintino at Bottle Barn and through the Vivino ap.Here's the recipe for the delicious Pea, Pancetta and Broccolini PastaBe sure to top your pasta (and everything else) with our favorite red chili peppers from Burlap and Barrel. A collaboration with our good friend and James Beard finalist, Dan Richer. Checkout the highlight bubble on Nikki's Instagram, to see the delicious pairing!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

What makes Sangiovese a difficult wine to grow and make? Why should you pay attention to the white wines of Tuscany? What do you need to know about Tuscany's Vin Santo? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some common mistakes people make when comparing Tuscan wines to those from other regions? What are Super Tuscans and how did they come to be? Why did these rebel wines capture the imagination of the world in the 70s and 80s? What's the new Super Tuscan counter culture about? Why did Brunello di Montalcino achieve icon status? What makes Sangiovese difficult to grow and why doesn't it tend to thrive in North America? What motivated Susan to include sections on Tuscan white wines and Vin Santo in the book? How is Vin Santo made and why is there so much variety? What makes Tuscan olive oil so special? How can you best pair Tuscan wines with food? Why would Susan love to be able to share a bottle of wine with Queen Elizabeth II?   Key Takeaways Susan notes that Sangiovese is like Pinot Noir in that it likes certain terroir, particular soils, the winds of Tuscany, and it is quite a sensitive grape. You can't overproduce it. It responds differently to different sites and it's not good in every vintage. It has so many parallels with Pinot Noir. They don't taste the same, but they behave the same. Susan likes an underdog story like the white wines of Tuscany, because they're only like 10% of the wines produced, though she believes that the Trebbiano grape is like the evil twin. In the book, Emily O'Hare writes about grapes like Vernaccia, Vermentino and Ansonica that are producing some great wines so we should watch out for them. There's another lovely story about wines of the small island called Giglio. It was raided by the pirate Barbarossa, and he sent all the inhabitants away to be slaves in Constantinople. But he brought back people from a village in Greece, and they bought the grape called Ansonica with them and so those vines are still on the island today. Susan thinks white wines are going to be more important for Tuscany. If you're going to find a comparison, Susan says that Tokaji is a really good one, because it has that bracing acidity that the Italians love as well. But also, you can't generalize with it. It's a 3,000 year-old-wine, and every farm makes a different version. In the past, they used to collect these grapes because they couldn't handle all the olives and all the grapes all at once. So they would leave some of the grapes in the drying lofts, up in the roofs. They would dry, and concentrate, and the sugars would get sweeter. When everything settled in November or March or February, they would make a wine from these beautiful sweet grapes. And they all have their own natural yeast from the air. And they would seed that yeast into the wine, ferment, and then they would lock it up in its barrel and leave it for seven to eight years. It would shrink, it would ferment. It would stop fermenting. And then at the end of that time, they would open the barrel very carefully, and it was something magnificent, but very, very different. Each producer would have their own.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/329.

Regina Phelps is the author of three CRISIS MANAGEMENT books, over two hundred yearly presentations, untold training sessions for corporations and Non-profits.  All of these organizations faced upheaval, crisis, PANDEMICS  RESILIENTLY PLANNING, EMERGENCY MANAGEMENT and EXERCISE DESIGN are major components of her organization, Emergency Management & Safety Solutions.  www.ems-solutionsinc.com https://ems-solutionsinc.com/wp-content/uploads/2013/02/The-Top-Three-Things_DRJ.pdf   Now this sounds like a woman with excessive energy, young and vibrant. Ms. Phelps is in many ways exactly that, nonetheless she is in her early seventies and this is important.  The importance being that her wisdom is vast and anchored in unbeatable knowledge and applications.   Regina Phelps is the angel of all these amazing crisis management tools that work with the multi national corporations to the non-profit organizations in four continents.   Things to Remember During a Disaster • The Three Things You Need: – Organization / Clear roles and responsibilities • Incident Command System – Assessment • Incident Assessment – Plans • Incident Action Plans Why do something different?   Her featured publications include  CYBER BREACH What if Your Defenses Fail EMERGENCY MANAGEMENT EXERCISES from Response to Recovery INSTRUCTOR'S GUIDE : Emergency Management Exercises     Kundalini Yoga  Meditations for Turbulent Times  Jin Shin Jyutsu Jin Shin Jyutsu® is a gentle and nurturing healing art that helps restore balance and harmony by using light touch on specific energy points along the body. Rooted in ancient wisdom, it works with the natural flow of energy within us, supporting physical, mental, emotional, and spiritual wellness.  Website:  www.healthkeepersunited.com CLICK THIS LINK:  Replay JSJ Together 7/20/24   Kundalini yoga Fear of the FUTURE  https://youtu.be/XKkrT8TFnVE?feature=shared   Food & Wine As we move from bone chilling winter and some are lucky to see early spring crocuses, snow drops, search out similar bodied wines that are more citrusy and spring earth aromas such as VERMENTINO. Pairs well with grilled vegetables, hearty salads with chickpeas, green olives and artichokes. Suburban wines info@suburbanwines.com, 914-962-3100   PRIVATE PUBLIC SPEAKING CLASS for INTROVERTS Thank you for your interest in my private signature class    My company' s mission is to help people in two ways: Fear of Public Speaking private courses :  https://bit.ly/4gXxMQM And Basic podcasting class Schedule a free 30 minute strategy session for tips and techniques to bolster your confidence  https://calendly.com/vahail1956/30min   Merci valerie@allinourminds.com www.allinourminds.com

Located in central Italy, Tuscany is home to some of the world's most notable wine regions including Brunello di Montalcino, Chianti Classico, Chianti, Vino Nobile di Montepulciano, Carmignano and Maremma. Tuscany is known for its red wines made primarily with the Sangiovese grape. Though smaller in production, Tuscan whites include DOCG Vernaccia di San Gimignano, Vermentino and Trebbiano Toscano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

How We Seeez It! Episode 271   Shrinking (apple TV) “'First You Raw Dog Me In Public, And Now You Burst Into My Office And Raw Dog Me Here.'”  Paul... We cover Shrinking from Apple TV, both season one and two.  Jason Segal is both a creator and actor for this one. And fellow creators Bill Lawrence and Brett Goldstein both have ties to Ted Lasso which, like Shrinking, brings a good mix of comedy and drama. The difference being that Shrinking really goes deeper in the trauma side of the things. There is a lot to digest in this story and so much to talk about, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.       There's no better time to start your MENTAL Wealth Challenge. Make 2025 the year you build your mental resilience. Use this link to get your Mental Performance shot going with a 20% discount. https://magicmind.com/HWSI20   As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Show links: https://linktr.ee/HWSI https://www.facebook.com/hwsi.podcast https://www.instagram.com/hwsi.podcast You can also email the Podcast at the.HWSI.podcast@gmail.com Podcast Cocktails: Paul's Therapy Cost 1 pack of Fun Dip sugar 2 oz Captain Morgan's pineapple Rum .5 oz grenadine .5 oz lemon juice 3 dash Fee Foam 3 dash Cherry Bitters Garnished with candy stick Gaby and the White Saviors 2 oz Vermentino wine ½ oz smoky Scotch ½ oz Amaro Gorini 1 oz chilled green tea ½ oz lemon juice 2 dashes orange bitters Top with ginger beer    

Send us a textWhat if you could enjoy a taste of Tuscany without leaving your couch—and for under $8? Join Tomei and Dave from CheapWineFindercom as we explore the 2023 Cassoni Toscana Vermentino, a remarkable white wine that captures the essence of Italy's coastal vineyards. Priced affordably at Trader Joe's, this wine is a refreshing option for those eager to explore beyond the familiar labels of California or Oregon. With its slight salinity and intriguing mix of unsweetened pineapple juice, tart apple, and subtle stone fruit, this Vermentino invites you to reimagine what a value-priced wine can offer. We dive into the nuances that set Italian wines apart from their American counterparts, offering listeners a chance to broaden their palate without breaking the bank. This episode uncovers the history and tradition behind Italy's IGP designation, designed to provide winemakers with more freedom while ensuring quality. Whether you're a seasoned wine enthusiast or curious newcomer, Tomei and Dave discuss why the Cassoni Toscana Vermentino is a must-try, offering both familiar and exotic flavors that make every sip a mini adventure. Join us to find out why this coastal-influenced wine deserves a spot in your rotation.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Send us a text Discover the vibrant world of Italian white wines in Vino Bianco: Exploring the White Wines of Italy. From the crisp and refreshing Pinot Grigio of Veneto to the aromatic Vermentino of Sardinia, each episode delves into the history, regions, and winemaking traditions behind Italy's most celebrated white wines. Join us on a flavorful journey through vineyards, varietals, and vintages, as we uncover the secrets of Italian winemaking and share tips for pairing these exquisite wines with your favorite dishes. Perfect for wine enthusiasts, foodies, and anyone with a taste for Italian culture. Salute!

IWP Ep68 Bryan Green - Fontaine Glassware. I recently spoke with Bryan Green of Fontaine.  Fontaine is a newish glassware line designed by Brian with help from winemakers, sommeliers and enthusiasts.  We discuss their first product - a stemmed spirits glass and the design process for a universal wine glass.  It was all super interesting.  I've been really enjoying the glass, with a variety of wines too, some Zins and field blends, Mataro, Syrah, a white blend, a Vermentino, a Pinot and some other wines I've tried from it so far.  You can find them at https://fontaineglass.com/ or fontaineglass on instagram. Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

Al has fallen in love with these full-flavored white wines produced with great skill on the island of Sardinia.  And they are perfect for the season.See omnystudio.com/listener for privacy information.

Meissa and Dan. California Wine Country today features Melissa Galliani, GM of Wine Country Radio, with Steve Jaxon and Dan Berger. Melissa is a frequent guest on the show, and was with us most recently on this episode with winemaker Dennis McCarter. Dan Berger's first wine today is a 2023 that comes from Bibiana Ravé called Shared Notes. It is 75% Sauvignon Blanc and 25% Semillon, aged on the lees for a long time. That is what gives it a silky texture. It sells for $80 and it is hard to find because they don't make very much of it. Next is a Vermentino. Where the last wine is subtle, this one is “in your face.” Dan Berger made this Vermentino himself. This is the 2023 bottling. The grower in Carneros is Las Brisas Vineyard. It is on a rise that overlooks the bay. There aromas of peaches and a little bit of pineapple. It is 100% natural and sells for $28 on Dan's Bahl Fratty website. "...almost effervescent on the tongue," as Melissa observes. This is Dan's second year of making wine and he has moved his operation to a new location. The Vermentino was made at Ektimo Winery. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Gruner Veltliner The next wine is a Gruner Veltliner from Austria. It's the most popular white wine in Austria and goes perfectly with Austrian style cuisine. Melissa makes a comparison between Austrian Wiener Schnitzel and Texas chicken fried steak and Steve waxes nostalgic for some. It's only slightly sweet but is delicious. "Wow! That is a smooth sucker!" exclaims the host. Next they are tasting a 2022 Governor's Bay Sauvignon Blanc. It has typical New Zealand gooseberry and passion fruit flavors. Gooseberries are sweet and tart. There is also the under-ripe grapefruit flavor always there. The next wine is a 2023 Diatom Chardonnay that has gotten rave reviews. It is all from Santa Barbara County, in a place where the soil is made of diatomaceous earth. In fact, DE filters are Diatomaceous Earth. The Diatom Chardonnay is produced by Brewer Clifton, a prominent Santa Barbara brand. It has more peach and pineapple components. There is no secondary fermentation and it is "quite soft." They didn't chill it but that would work well for it. There is a DOC Pinot Grigio delle Venezie, Villa Borghetti from Italy, that is made with Pink Pinot Grigio grapes. It retails for $5.99 at Trader Joe's. Pinot Grigio grapes will turn pink if you let them stay on the vine for an extra week or two or three. Dan has a Pinot Noir, a 2019 Scherrer Green Valley Pinot Noir, from the Halberg Vineyard. Dan calls it "outrageously good." "Fantastic," says Steve. Melissa likes the spicy character that comes from Green Valley fruit.

Leslie Brochot n'est pas une vinfluenceuse comme les autres. Sur sa chaine Youtube elle n'hésite pas à se déguiser en fruit ou en légume pour produire des chroniques savoureuses et drôles à propos des arômes du vin. Dans son livre "Ivresse" paru aux éditions Apogée, elle s'attaque de front à un des sujets les plus tabous de ce qui constitue le rapport au vin des français.Par un travail rigoureux et un texte toujours pimenté d'humour, elle mène l'enquête, des origines à nos jours. qu'est-ce que boire? boire trop? que se passe-t-il lorsqu'on franchit la limite. une fois ou de façon répétée. Et le vin dans tout ça? Être conscient de l'ivresse nous amènerait-il à l'aimer moins, par peur de l'aimer trop?S'ouvre une conversation qui convoque volontiers l'histoire, les sciences, la philosophie, ponctuée des interventions de notre autre invité: le vigneron toscan Adrien Lelli. Outre son point de vue de professionnel ancien sommelier devenu vigneron, il nous fait découvrir deux superbes vins de sa production au Domaine Lelli. D'abord un blanc: la cuvée Terra e Mare, subtil Vermentino en IGT Toscana. Puis un rouge, la cuvée Nonno en appellation Chianti Rufina, magnifique Sangiovese.Hosts: Romain Corler, Patrice DefayGénérique: Easy LivingEnregistré à La Cave du 22 lors de l'événement 22, V'la les PifsRetrouvez-nous sur Instagram, FacebookHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Join us this week as we dive into the 2023 Famiglia Castellani, St. Giorgio Vermentino from Tuscany! The boys unveil a new tier in their ranking system, play a round of PiNope or ChardonnYay, and discover a bit about Vermentino." Thanks for listening and Happy Sipping! Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube

Producing wine in Liguria requires passion and dedication. The rugged terrain requires ingenuity and persistence from local winemakers to achieve the standard they've been known for over the centuries. Join us as we learn about this predominantly white wine making region and where you can go to enjoy their delicious drops Read the full episode show notes here > untolditaly.com/238Support the showJoin our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning CommunityThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!

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

In this episode, we have a conversation with Luca Paschina, the estate director and winemaker for Barboursville Vineyards in Virginia. A third-generation winemaker from Alba, Italy, Luca has worked in Italy, Switzerland, Spain, Napa, and the Finger Lakes before settling in Virginia, where he expanded Barboursville Vineyards from 38 to 180 acres. Integrating Italian, French, and other grape varieties and techniques, Luca discusses the challenges of growing Italian grapes like Nebbiolo, Barbera, and Moscato in Virginia's climate and his strategic vineyard management. In this episode, you will hear: Challenges and successes in cultivating Italian grape varieties like Moscato, Barbera, and Nebbiolo in Virginia. Techniques and strategies for vineyard management in Virginia's climate. The flagship wine of Barboursville Vineyards, Octagon, and its blends. The challenges of growing Italian white varietals like Vermentino, Fiano, and Falanghina. Comparisons of vineyard practices between Italy and Virginia, including site selection and vine management. Follow and Review: We'd love for you to follow us if you haven't yet. Click the ‘+ Follow' button in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second, and it helps spread the word about the podcast. Episode Resources: Get Fritz's Prospective Winegrape Grower Course – with over 5 hours of guided video content, this course shows you through examples, illustrations, and more what you need to know to make good decisions from the start for growing a successful vineyard. Use the code PODCAST at checkout to get the course for only $200.00. If you have questions about today's episode or ideas for future episodes, go to VineyardUndergroundPodcast.com and click the Ask Fritz button.  Today's Guest: Luca Paschina is a third-generation winemaker from Alba, Italy, and is the estate director and winemaker for Barboursville Vineyards in Virginia. Connect with Luca:  Barboursville Vineyards Website: https://www.bbvwine.com/ Facebook: https://www.facebook.com/BarboursvilleVineyards/  Instagram: https://www.instagram.com/barboursvillevineyards/  Episode Sponsor: Thank you to Vigneron Toy Store for sponsoring today's episode. Vigneron Toy Store specializes in Harvesters, Sprayers, Frost Mitigation Equipment, Canopy Management Trimmers, and more. As grape growers themselves, they can expertly help you determine the best equipment for your specific vineyard needs. And, as a special offer for our podcast listeners, you can save 5% off in-stock machines by entering the promo code underground on the contact form at vignerontoystore.com. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

This episode features winemaker and viticulturist, Mark Neal, the Founder and Owner of Neal Family Vineyards. Growing up in Napa Valley's Rutherford region as the son of a farmer, Mark was learning about viticulture from a very young age - he says farming is the only job he's ever had. It was Mark's maternal grandmother whom he credits with instilling the family with their early adoption of biodynamics. A native of Crete, she was critical of any other way of farming than the ancient, organic, lunar-based model she absorbed growing up. Mark is now best known as one of the first grape growers to practice and farm biodynamically in Napa. In 1968, Mark entered his father's business, Jack Neal and Son (JNS) Vineyard Management and the duo helped establish some of the most storied estates in Napa Valley, including continuous vineyard management with Heitz, Martha's Vineyard. During the 1960's and 1970's, demand started to grow for his expertise in developing everything from orchards to vineyards, especially after Napa won the French Tasting in 1976. He went on to conduct ground preparation on vineyards such as BV, Beckstoffer, Cuvaison, Duckhorn Schramsburg, Screaming Eagle, Three Palms, Coppola, Dominus Estates, Ink Grade Vineyards, Vine Hill Ranch. Starting in the mid-1990s, he spent years consulting for Gallo Vineyards, building and prepping the company's vineyard estates throughout California. Today, Mark still runs JNS in addition to Neal Family Vineyards. Of the 40 or so vineyard management companies in Napa, JNS is the second oldest, and Mark proudly still has clients on handshake contracts from the 1970s that were secured by his father. In 1997, Mark developed a dual varietal trellis system to combat a palpably warming Napa Valley and plant white grapes like Sauvignon Blanc and Vermentino (as well as other experimental varieties) in his Rutherford Dust vineyard. His innovation doubled up production on the same acre without sacrificing quality, without using any additional water, and without expending any additional carbon footprint. you'll hear about the various benefits of all his practices. He highly values and respects the role of his people in all aspects of cultivating a vineyard as well as maintains a priority to fight against climate change on a global scale. Get ready for a Napa Valley history lesson and learn about aspects of grape farming that you may have never heard of before. You can follow @nealvineyards on instagram and visit www.nealvineyards.com to learn more about his estate wines. Recorded July 9, 2024 ------------------------------------------- This episode is generously sponsored by Diane Carpenter and Ross Knoll Vineyard:⁠⁠ ⁠⁠https://www.dianecarpenter.org/wines⁠⁠⁠⁠ - available for shipping to 11 states --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Right now, it's so hot in much of the country, it's hard to get creative about anything, let alone a new wine that may provide some refreshment. That's what I'm here for! Ok, maybe not just me…this is a list that comes from the Patrons in answer to our weekly discussion question about what they drink when the weather gets hot.   I added a few in for good measure, but this is the list of what the best and smartest community in wine has in their glasses when the sun beats down!     In order of popularity… 1.     Rosé: Provence, New World, Tavel, Bandol, Rhône, and everything in between   2.      Sparkling wine in many forms: Cava, Crémant, sparkling rosé   3.     Albariño/Alvarinho -- and the comparison between the Spanish and Portuguese versions   4.     Vinho Verde: Look for something beyond just the $8 bottle and you will be surprised at how much this region has to offer – Quinta da Raza, Soahleiro, Quinta da Lixa   5.     Riesling – off-dry, dry from Finger Lakes, Australia, Mosel, Rheingau, Alsace and Austria   6.     Sauvignon Blanc of all types -- from Marlborough, New Zealand, Loire Versions, Bordeaux Blanc   7.     Txakolina    8.     Chablis or Unoaked Chardonnay (Especially Oregon Chardonnay, with- herbal and floral notes)   9.     Frappato from Sicily   10.  Chilled Beaujolais -- especially things like Fleurie, Chiroubles, and Regnie   11.  Vermentino- from Tuscany, Liguria, Piedmont, but especially Sardinia   12.  Cabernet Franc (just watch the weight and ABV! Loire is best!)     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

  In an engaging moment on the "Wine Talks" podcast, host Paul K shares a fascinating anecdote from his early days as a wine taster. Reflecting on his extensive experience in the industry, Paul recounts how he began tasting wines in 1988. He notes the significant evolution of rosé wine over the decades, particularly in the 1990s when rosé barely made an appearance in his tasting room. Fast forward to the present, and Paul observes a remarkable surge in the popularity of rosé, with every wine-producing region now crafting their own unique versions. From Tuscan to Corsican, Sardinian to Armenian rosé, these wines have carved out a niche in the market, showcasing the diverse expressions of grapes from various terroirs. In the latest episode of "Wine Talks," host Paul K sits down with François Ott of Domaine Ott to delve into the intricacies of winemaking in Provence. The discussion opens with François elaborating on Domaine Ott's mission to craft wines that create memorable experiences, particularly highlighting their special cuvée, Etoile. This project, initially a fun experiment, evolved into a sophisticated blend that aims to capture the complexities of three distinct terroirs, producing a rosé that ages with remarkable texture and depth. François shares insights on adapting vineyard practices to cope with climate change, including the replacement of traditional grape varieties with more resilient ones like Vermentino and Rolle. He discusses the meticulous adjustments in canopy management, pruning, and soil plowing to ensure the vines thrive in hotter, drier conditions. The conversation transitions to the cultural perceptions of rosé wine, with François emphasizing the importance of elevating rosé to the same esteem as red and white wines. He reflects on the historical impact of the phylloxera crisis and the subsequent evolution of winemaking practices in Provence. Both Paul and François agree on the need to educate consumers about the vineyard and winemaking processes to change perceptions and appreciate the nuanced qualities of rosé. As they wrap up, François accentuates the joy of opening a good bottle of wine and the intention to provide a taste that reflects the unique terroir of their vines.    Tune in to this sun episode of "Wine Talks" to explore the rich history and innovative future of rosé wines with Paul K and François Ott. Don't miss the chance to deepen your understanding of the intricate art of winemaking in Provence—subscribe now for more captivating wine stories!

We have started off the summer with a little island hopping of our own. In this episode, we are checking out the Italian island of Sardinia and the variety of wines that are made there.  We sip one of their most planted varieties Vermentino and discuss its long and short history with winemaking. We talk about Blue Zones aka places where people live the longest and how wine can promote health. We take on self-care, community, and living better. According to the experts, grab a glass of Grenache and join us! Salute! Support the Show.CONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Megan Bartholomay, our Froggy Wine Specialist formerly of Republic National Distributing is back with another episode of Wine Wednesday,.  Follow Megan @fargos.winest  This week's wine: Decoy Rose Winemaker Note: This tantalizing rosé leaps from the glass with aromas of bright watermelon, ripe strawberry, lemon zest and tangelo. On the palate, this wine is silky and lush, with crisp acidity adding poise and energy to the vibrant red berry, citrus and melon flavors.  Blend: 62% Syrah, 15% Carignan, 12% Vermentino, 11% GrenacheSee omnystudio.com/listener for privacy information.

Sip, share, shape our podcast!In this exciting episode of Somm Women Talk Wine, we are honored to have Chris Keel, the owner of Put A Cork In It, a favorite Fort Worth wine shop, and a Vinitaly Ambassador, as our guest. Join us as we deep dive the world of lesser-known white Italian wines, revealing the hidden gems that make Italy the "go to" location for wine enthusiasts.While Pinot Grigio and Sauvignon Blanc often steal the spotlight, Italy's diverse wine regions offer a plethora of unique white wines that deserve way more attention than they receive. Chris Keel, with his deep expertise in Italian wines, takes us through a curated selection from regions from the north in Piedmont,  Alto Adige, and Venezia Giulia, south to  La Marche and Campagnia.Chris kicks off our exploration with Gavi from Piedmont made with the Cortese grape, and we deep dive into the aromatic Soave from Veneto crafted from Garganega.  While we don't specifically cover it, we highly recommend your  wine exploration can continue into Venezia Giulia, discovering the unique characteristics of grapes that thrive in this picturesque region.Our journey continues in the northern region of Alto Adige, known for its crisp, citrusy wines. Here, wines include the vibrant flavors of Trebbiano and the fresh, light notes of local Pinot Bianco wines. We travel a bit south to explore the versatility of Vermentino from Liguria and Sardinia, and the rich, complex flavors of wines from Campania such as Greco, Fiano, and Falanghina.Moving further south to Lazio, near Rome, Chris educates on how the region's unique terroir influences its distinctive white wines including Grechetto and Trebbiano. This region is increasing its focus on natural wine, a growing movement that emphasizes organic and sustainable winemaking practices, offering wine lovers an authentic and unadulterated tasting experience.While we don't touch on them, we cannot forget the classic red wines like Chianti (Sangiovese), Cabernet Sauvignon and Pinot Noir, as well as the effervescent joy of sparkling wine. But stop in and visit Chris. He'll provide valuable tips on selecting great wines at an affordable price, making the world of Italian wines accessible to everyone.Whether you are a seasoned wine connoisseur or a curious novice, this episode is packed with recommendations to enhance your wine journey. So, pour yourself a glass of your favorite Italian white wine, sit back, and join us on Somm Women Talk Wine as we uncover the rich tapestry of Italy's lesser-known white wines. Let Chris Keel's passion and expertise guide you through this delightful exploration, and get ready to discover new favorites that will elevate your wine-tasting experience. Cheers to the vibrant world of Italian white wines!Join Put A Cork In It's Monthly Italian Wine Club today!Tune in now and read on for a deep dive into the captivating stories and flavors that make Italy's white wines truly exceptional.Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Pax Mahle is an old soul in the new California wine establishment. He made his way to wine country in 1997, launching his own winery in 2000, and has been making wine for over 25 years. Pax has changed the way we think about California Syrah and has shown us Chenin Blanc, Trousseau Gris, Gamay Noir, and Vermentino, among others can flourish in California. He has mentored and influenced a generation of winemakers and is now working on Halcon, his new estate grown Syrah project.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Sardinia is a picturesque Italian island steeped in history, renowned for its extraordinary Sardinian food, and celebrated as one of the world's prominent Blue Zones, where longevity is a defining feature of life. It's a destination that beckons exploration, not only for its captivating past but also for its vibrant present. Join me  on a journey through Sardinia's rich history, tracing its origins from ancient times to its present-day status as an autonomous region of Italy. From the enigmatic Nuragic civilization to the enduring influence of Phoenician settlers, Sardinia's past is a testament to its resilience and cultural diversity. No exploration of Sardinia would be complete without a dive into its Sardinian food and wine. From the traditional Sardinian diet emphasizing fresh, locally sourced ingredients to the island's renowned wines, such as Cannonau and Vermentino, there's a wealth of flavors to explore.

“And winemaking philosophy really is that the good wines are made in the vineyard. So if your grapes are healthy and ripened to the right state, then the winemaking process becomes quite simple. You only really need to interfere when your grapes aren't that good. We are blessed to be in Margaret River, which climatically, it's a winemaker's dream.” We're in great company with Lara and Jamie McCall, the husband and wife duo behind Burnside Organic Farm, who over the past 25 years along with their three sons, have created and curated a luxury farm stay and winery in the Margaret River Region of Australia, where guests can enjoy genuine “agritourism,” organic wine, friendly farm animals and immersive nature experiences.  While the McCall's pursued numerous career paths before coming across their land, they made an early decision to start and stay organic as they watched their young sons play in the same dirt that would grow their food. Over the following years, they naively, passionately and patiently worked with nature as a teacher to nurture their farm into the bountiful and self-sustaining ecosystem that it is today.  In this episode, Lara and Jamie invite our listeners and their guests alike - to hear their story, step onto their land, and taste their harvest - inspiring others to produce their own food, sharing their ideas about resilience for future sustainable living, encouraging all to take these memories and create their own stories. Top Takeaways [1:40] Lara & Jamie McCall's lives took many tangents before settling down on their farm. From sailing ships to being a journalist for the local newspaper, from being a stockbroker to running a family business making furniture, there are many twists and turns to this tale.   [11:40] The early days raising a young family of 3 boys on a farm meant many hands made lighter but sometimes messier work. Today, their sons have returned with specific passions and areas of expertise to continue to build upon the family business.  [14:30] Jamie shares how the Margaret River region of Western Australia, with its mild Mediterranean like climate, lends to a very naturally immersive architectural style using timber and rammed earth.  [18:10] There's so much to see, smell and savor as you roam the farm finding vineyards, an avocado orchard, a caper plantation, beehives, a market garden, and numerous farm animals that play their role in tending to the land.  [22:00] The decision to start and always stay organic was a personal one, which came with a great need for further education and support from the small but collaborative organic farming community.  [32:40]  Burnside Organic Farm is the perfect starting point on the Organic & Biodynamic Wine Trail where guests can take a taste of the classics in Cabernet and Chardonnay, and alternatives in Zinfandel and Vermentino.   Notable Mentions Edible Gardens Festival Margaret River Farmers' Market Gathered Organics Cabin Fever Fest Cullen Wines Visit For Yourself Book A Stay: Burnside Organic Farm Website Book A Tour, Wine Tasting, Experience @burnsideorganicfarm Stay In Good Company Website

IWP Ep38 Thomas DeBiase - Jupiter Wine Co. Today I'm speaking with Thomas DeBiase of Jupiter Wine Company.  We sat down on rainy day at the beautiful Idlewild tasting room in Healdsburg.  Thomas and his business partner Michael Richardson started Jupiter in 2020 to not only produce low intervention wines but to give back to the community.  They work with a fun variety of Italian varieties including Vermentino, Sangiovese, Montepulciano and Tocai Fruilano, give the wines a try. We discuss the start of the winery, drink through and learn more about their vineyard sources, farming and inspiration and a bit about the Las Vegas Tiki Bar scene. Jupiter is a relatively new winery but making great wines while also trying to give something back.  I especially love the Tocai Fruilano and the Montepulciano. It'll be fun to watch them goow and evolve even more.  You can find the wines online at Jupiterwineco.com and follow them on instagram @jupiterwineco. Follow the podcast ⁠⁠⁠⁠⁠at www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. If you'd like to support the podcast further, please tell your wine friends about it and rate the podcast wherever you're listening if you like what you hear or donate on Patreon at - ⁠⁠⁠⁠⁠https://www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ to allow for more episodes and to help defray other costs. Thanks. ⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠. ⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

Some are old, some are new, some are wild, and some are blue. Bachelorette parties can often be too much or too little. It can be hard to please everyone, especially with a group of different personality types. In reality, the only one who needs to have the time of their life is the bride, but it's always better when everyone has a great time!When I flew to Austin, Texas, for my future sister in law's bachelorette party, I did not know what to expect. I had never been to Austin, and I had never met any of the girls coming besides Jess (my now sister-in-law) and her maid of honor, Natalie. I was pleasantly surprised by the entire trip and the people I was with. We had an absolute blast, getting along famously, and got a little bit of everything Austin had to offer in just a few short days.When to Go and Where to Stay.The best time to visit Austin is in March when there is lots of sunshine, but the weather isn't too hot yet, and the air is breezy and filled with the blooming of Texas spring. For a bachelorette party, there are many excellent Airbnbs to choose from. Their price ranges are very fair. Plus, staying in a house with a group for bonding is always better!Lunch/BrunchFor a fantastic Tex-Mex spot, try Gueros Taco Bar. I had some of the best breakfast tacos I have ever had, and I also got a frozen margarita that was top-notch. My favorite lunch spot was, hands down, Terry Black's BBQ. The brisket melted in my mouth, and because I was so stuffed, I took my cornbread on the plane ride home with me!ShoppingThe streets of downtown Austin were lined with thrift booths and handmade jewelry. From cowboy boots to handmade copper jewelry and unique fringe jackets, this little shopping area was such a blast! I got a super cute floral blazer at one of the vintage vendor booths. When moseying around downtown, don't forget to get an "insta pic" with the famous "I love you so much" wall downtown!Dinner My favorite dinner spot was at the Oasis. This is a MUST-do when in Austin. The entire restaurant, bar, and shopping center sit on the cliff overlooking the gorgeous Lake Travis. The view is spectacular and unlike anything I have ever seen. It had a serenity, and you felt like you were looking at a coastal area in Greece! You can eat excellent Mexican food on the cliff with the view of the setting sun. The stars come out after and set in a rich blue-shaded sky that looks like the ocean. For a fancier dinner night, try Il Bruto. Il Bruto is a charming Italian-inspired eatery nestled within the heart of the city. It is a mix of rustic, stylish, and cozy! Renowned for its handmade pasta dishes crafted with fresh, locally sourced ingredients, Il Bruto is basically traditional Italian cuisine mixed with innovative twists. SnacksMy favorite local culinary delight had to be the Kolache. Originating from Central Europe, this delectable pastry is a sweet treat filled with an array of delightful fillings like fruit, cheese, jam, or meat. Crafted from a yeast-based dough, it's then generously stuffed with the chosen filling before being baked to perfection. Kolaches are widely enjoyed as a breakfast staple across various countries, including the Czech Republic, Slovakia, Poland, and the United States. In the late 1880s, Czech immigrants brought the tradition of Kolache to Texas, and it soon found its place in Texan culture!DancingAustin has a poppin' party scene! Whether you are looking for a club vibe or boot scootin', you will be pleased. Some hot bars were the Neon Grotto, Shangri-La, Sam's Town Point. Also, check out Rainey Street, where a local told us the fun is at. The night we went out on the town, we stopped at Domo Alley-Gato Tatsu-Ya for drinks, went to Il Bruto for dinner, and learned to western dance with some real cowboys at The White Horse. Texan VinoIf you are with a group of wine girlies, check out The Duchman Family Winery in Driftwood, Texas. This hidden gem sits at the heart of the Texas Hill Country, and they're all about crafting wines that scream Texas pride. From their vineyard tours to tasting sessions, they're all about letting your group hang out while letting you sip on some funky vinos. And guess what? They only use Texas-grown grapes, so you know you're getting a taste of the Lone Star State in every glass. When we went, the weather was perfect, and we continued bonding in the breezy yard out front of the winery. Whether you're into a zesty Vermentino or a bold Aglianico, a trip to the Duchman Family Winery is a fabulous place to hang out in the sunshine and taste Texas charm.Outdoor ActivitiesAustin has beautiful scenery with a mix of rolling hills, rivers, and cityscape. It also has quite a few natural hidden gems. The two-mile hike to Hamilton Pool Preserve was quiet, & relaxing. It was non-strenuous, and the rocky cliffs and sparkling streams were serene. The pool was spectacular, but the water was cold! I took a relaxing nap in the warm sun with the sound of the trickling water. Another must-see spot is Zilker Park. Here, you can relax in the cool river or rent kayaks and adventure through the calm water. We saw so many turtles tanning on logs and Grackle birds. We kayaked through the tranquil water under bridges, getting a great view of the city. Afterwards, we relaxed in the park and had a little picnic with the view of the city behind us. Austin, Texas is the ultimate destination for an unforgettable bachelorette party. With its lively atmosphere, diverse entertainment options, and vibrant nightlife, Austin offers the perfect backdrop for celebrating the bride-to-be in style. From indulging in mouthwatering barbecue and craft cocktails on Rainey Street to dancing the night away to live music on Sixth Street, there's no shortage of excitement in this bustling city. With its abundance of trendy boutique hotels, scenic outdoor activities, and pampering spas, Austin provides endless opportunities for relaxation and adventure alike. Whether cruising down Lady Bird Lake on a party barge or exploring the city's eclectic shops and art galleries, Austin promises a bachelorette party experience that's as unique and memorable as the bride herself.

È interminabile l'applauso che segue alla sentenza di assoluzione pronunciata da Flavio Monteleone, presidente della IV sezione della Corte d'appello di Roma. Lacrime, abbracci, incoraggiamenti. Ma che giustizia è un'assoluzione per non aver commesso il fatto dopo quasi 33 anni di carcere da innocente? Dopo una vita rubata, gli affetti negati, il lavoro perduto. Un'esistenza da Robinson Crusoe, come spiega lo psichiatra Antonio Piro. Isolato, distaccato da tutto, conservando la sua gentilezza, come ricorda don Ettore Cannavera.Ma ora si tirano le somme, ci sono spese da affrontare, debiti da onorare. A Beniamino, protagonista del più clamoroso e lungo errore giudiziario della giustizia italiana, adesso spetta un congruo risarcimento. L'ex procuratrice generale della Corte d'appello di Cagliari Francesca Nanni è felice della sentenza. E sottolinea che la Corte d'appello di Roma ha disposto la trasmissione degli atti alla procura per tre testimonianze rese in aula.L'avvocato Mauro Trogu è già pronto a chiedere l'indennizzo per il suo assistito. Irene Testa, garante dei detenuti della Sardegna, sa che senza il risarcimento la sua missione non è definitivamente compiuta. La sua battaglia continua. Perché quella di Beniamino sarà veramente libertà solo quando la giustizia lo risarcirà per intero.Intanto Walter Marcialis, il superfonico che si è occupato del caso Zuncheddu, brinda a Beniamino con tutta la comunità di Burcei stappando bottiglie di Cagnulari e di Vermentino. L'etichetta è Benjamin 2023.

È interminabile l'applauso che segue alla sentenza di assoluzione pronunciata da Flavio Monteleone, presidente della IV sezione della Corte d'appello di Roma. Lacrime, abbracci, incoraggiamenti. Ma che giustizia è un'assoluzione per non aver commesso il fatto dopo quasi 33 anni di carcere da innocente? Dopo una vita rubata, gli affetti negati, il lavoro perduto. Un'esistenza da Robinson Crusoe, come spiega lo psichiatra Antonio Piro. Isolato, distaccato da tutto, conservando la sua gentilezza, come ricorda don Ettore Cannavera. Ma ora si tirano le somme, ci sono spese da affrontare, debiti da onorare. A Beniamino, protagonista del più clamoroso e lungo errore giudiziario della giustizia italiana, adesso spetta un congruo risarcimento. L'ex procuratrice generale della Corte d'appello di Cagliari Francesca Nanni è felice della sentenza. E sottolinea che la Corte d'appello di Roma ha disposto la trasmissione degli atti alla procura per tre testimonianze rese in aula. L'avvocato Mauro Trogu è già pronto a chiedere l'indennizzo per il suo assistito. Irene Testa, garante dei detenuti della Sardegna, sa che senza il risarcimento la sua missione non è definitivamente compiuta. La sua battaglia continua. Perché quella di Beniamino sarà veramente libertà solo quando la giustizia lo risarcirà per intero. Intanto Walter Marcialis, il superfonico che si è occupato del caso Zuncheddu, brinda a Beniamino con tutta la comunità di Burcei stappando bottiglie di Cagnulari e di Vermentino. L'etichetta è Benjamin 2023.

Dan Berger Dan Berger is the featured guest on his own show today, to tell Steve Jaxon about Bahl Fratty Riesling, his new wine label. When Dan Berger first discovered fine wine early in his career as a journalist, it was an encounter with Riesling that got his attention. Today we get to hear about his first attempt to make a Riesling to his own demanding standards, and Steve Jaxon gets to taste some of it. Dan Berger is on CWC every week, but in these two special episodes last year, he was also the featured guest, telling his story to Steve Jaxon and co-host Harry Duke. The first week was about his career in journalism. The second week has the story about the corked Riesling and about Dan's annual wine competition. First they taste a 2018 Black Kite Chardonnay from Petaluma Gap. It has combined flavors of citrus fruit and cream. (Like a Creamsicle? asked the editor.) It spent about a year  in the barrels. Mendocino County Grown Riesling Dan is a big fan of Mendocino county for the great fruit it produces. In 2005 a friend in New York said they can make Riesling better than we can in California. He thought of Cole Ranch in Mendocino County. The name Bahl Fratty is in Boontling, the local lingo of Booneville. It has an entire vocabulary of local terms. For example, the very first telephone installed in Booneville was put in by a man named Bucky Walter. So, the telephones were called a buckywalter. A cup of coffee is a Horn of Zeess. Anderson Valley Brewing Company has a beer called Bahl Hornin'. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Dan likes his Rieslings dry and this may be the driest of all. Dan's winemaker is Greg La Follette, who will be on CWC next week. It was not until 2022 that Dan could get access to some of the Cole Ranch fruit. This is his first production. Riesling takes the personality of where it grows, in the mountains or valleys. Dan has brought some salmon and cream cheese to show how his Riesling goes perfectly with it. He plans to make another vintage, from two different sources this time, the one in Mendocino and another from Carneros. He will also make a little bit of Vermentino.

Welcome to Episode 1687 of the Italian Wine Podcast. In this Italian Grape Geek series we explore personal stories of travel and tasting with Italy's must know grape varieties. In this episode, Annie Replogle geeks out on the Vermentino grape, exploring the origins, history and characteristics of the grape, sharing her personal connections with wines made from this variety. Chart your own course with My Italian Grape Geek Journal, your personal tasting companion to accompany the series. Support the show by donating at www.italianwinepodcast.com. Donate five euros or more and we'll send you a copy of our latest book, My Italian Grape Geek Journal. Absolutely free! To get your free copy of My Italian Grape Geek Journal, click support us at www.italianwinepodcast.com or wherever you get your pods. About today's Host: Annie Replogle is a food and wine lover whose passion for all things Italian brought her to Rome, Italy. She holds a WSET Level III, Level I Sommelier, and Certified Italian Wine Ambassador certification. Her love of wine began over a decade ago after taking a wine course during her study abroad in Florence, Italy - an opportunity that allowed her to travel to vineyards across Tuscany learning about wine and the art of deductive tasting. Eight years ago, she decided to pursue this passion even further - a move that led her to work in Tuscany, Italy; Australia's Barossa Valley; Marlborough, New Zealand; La Rioja, Spain; as well as Sonoma, Los Angeles, New York City and now, Rome. She's currently working for an Italian luxury travel agency, pursuing a Master's Degree in Food and Beverage Management, and working on her side business, Vin Concierge — a platform designed to provide members with the best Italian wine recommendations, food pairing suggestions and recipes, as well as carefully-curated food and wine itineraries throughout Italy. . Connect: Website: www.vinconcierge.com Instagram: @anniereplogle Linkedin: www.linkedin.com/in/annie-replogle-a7750b79/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/  Facebook www.facebook.com/ItalianWinePodcast  Twitter www.twitter.com/itawinepodcast  Tiktok www.tiktok.com/@mammajumboshrimp  LinkedIn www.linkedin.com/company/italianwinepodcast  If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Remember to follow us so that you won't miss an episode of the Italian Grape Geek Podcast!

Welcome to Episode 1683, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Richard Hough Pt.1 of 4! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1672, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Mary Beth Vierra! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Bolgheri has one of the oldest wine histories in Italy, but the regional rise to greatness is very recent. Home to super stylish Bordeaux variety wines that fill the experience gap between the style of classic Bordeaux and lush Napa Valley. You should definitely invest 10 minutes into how modern Bolgheri came to be.Explore more:Grattamacco WinesBolgheri Consorzio

Welcome to Episode 1661, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Hugh Preece Part 2 of 2! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Grant Wood, wine educator and certified sommelier and Robert Tas review the wine list at Sorrel, an Italian contemporary restaurant located in Pac Heights that has earned a Michelin star thanks to Chef Alexander Hong. Grant spots some sensational sparklers, wines that are perfect for pairing with all things pasta, and some devilshly robust reds to take your dining experience to a whole new level of sumptuous.   Wines reviewed include: 2021 Ryme “hers” Vermentino from Carneros 2019 Idlewild Arneis, Lost Hills Ranch 2012 Malvasia by Kante in Venezia-Giulia  

Montecucco may not be on the tip of your tongue when you talk about Tuscan wines, but it should be. It is dependent upon Sangiovese but includes other delightful grapes like Vermentino and Ciliegiolo for fun. Invest 10 minutes to find out a little bit more about this region with ancient roots and modern success. More Info:ColleMassariMontecucco Consorzio

Welcome to Episode 1640, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Andrea Eby! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1650, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Hugh Preece Part 1 of 2! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1630, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Natalie Spielmann! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1620, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Matt Irwin! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1610, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Mariza Garcia Ruiz! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

High temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu, Associate Professor and Extension Enology Specialist at Texas A&M University, Texas AgriLife Service finds that changes in ripening patterns are the most common. In high heat, sugars accumulate faster, acids degrade, ripening happens earlier and the result is higher alcohol wines. The challenge is that ripening is not linear. Tannins and maturation of the seeds do not progress at the same pace. Plus, high pH causes color and flavor instability. Andreea is experimenting with verjus, the juice of green grapes. In North America, grapes from crop thinning are traditionally considered waste. However, in Eastern Europe and the Middle East, green grape juice is used in many culinary practices. Verjus has little sugar, high acidity, and low pH making it a perfect addition to unbalanced wines. Learn about her current experiment testing both red and white grape verjus against three other acidification methods. Plus, Andreea gives listeners tips on how to prevent that green pepper flavor caused by ladybug taint. Resources: 145: New Class of Compounds Linked to Smoke Taint in Wines (Podcast) 143: Can Barrier Sprays Protect Against Smoke Taint in Wine? (Podcast) Dr. Andreea Botezatu's LinkedIn page Dr. Andreea Botezatu ResearchGate Dr. Andreea Botezatu Google Scholar Malo-Lactic Fermentation in a New Climate Sustainable Wine Practices Texas A&M Facebook page Texas A&M Foundation Texas AgriLife Extension Enology YouTube Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year - $50 OFF with code PODCAST23 Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And my guest today is Andreea Botezatu She is Associate Professor and extension enology specialist at Texas A&M University, the Texas AgriLife Service. Thanks for being our guest today.   Andreea Botezatu  0:11  Thank you for having me.   Craig Macmillan  0:12  We're very interested in some of the work you've been doing recently around effects of warming climates on vines and on wines. You're in enologist. In particular, you've been doing work on wine quality. That Correct? And you've been doing work in Texas, obviously.   Andreea Botezatu  0:26  Yes, for the past seven years or something. Yeah.   Craig Macmillan  0:30  And would you say that temperatures during the growing season in Texas overall have been increasing?   Andreea Botezatu  0:35  I would Yes, the temperatures historically have been increasing. And furthermore, we see a lot more extreme weather events. So temperature records being broken, as well as like I said, extreme weather storms, winds hail, a lot of hail we, we've been having quite a bit of hail in Texas. So these can affect the process of grape growing.   Craig Macmillan  0:58  Absolutely. So definitely, there's been some changes, how has this been affecting one quality, what particular parameters are being most affected?   Andreea Botezatu  1:04  Right. So this is not straightforward answer for this question. Because because several things can happen when you have extreme weather events and temperatures rising. The biggest one that we see here is a changing ripening patterns. So sugar accumulation and acid degradation, they kind of change sugar tends to accumulate much faster, because of the earlier heat we tend to see earlier ripening. So earlier, harvesting sugar accumulates faster acids degrade quite a bit, the ripening is not linear anymore. So we see ripening in terms of sugar, but we don't see that in terms of tannins or aroma compounds or maturation of the seeds. So there's a bit of disconnect there. That's one thing because of the higher sugar accumulation, we tend to see higher levels of alcohols in wine, which is not necessarily a good thing. There's only so much so much alcohol that you want to have in wine that becomes overbearing and unpleasant and the wines will be unbalanced. Most importantly for us in Texas, and I'm sure for any other grape growing region that deals with high temperatures is an increase in pH because of acid degradation. We see grapes coming in with very low titratable acidity, we're talking three four grams per liter, and then pH is of four and above.   Craig Macmillan  2:31  Wow.   Andreea Botezatu  2:32  Yeah, yes, wow, indeed, very, very high pH is that we have to deal with as winemakers as I'm sure your audience knows high pH can cause a host of problems and wine quality problems from microbiological instabilities, compromising one quality that way to color, instability, aroma, and flavor, balance all of that. So that's a big thing that's happening.   Craig Macmillan  2:56  And those high sugars are also problematic just for getting your fermentations done.   Andreea Botezatu  3:00  Absolutely. You can have problems starting your fermentation, you can have problems finishing your fermentation,   Craig Macmillan  3:05  What kinds of things are winemakers doing to try to manage these factors, but and what kinds of things are you looking at to try to manage these factors?   Andreea Botezatu  3:13  Right, so my researcher at A&M, is focused on acidity and acidity management, again with a focus on pH more so than titratable acidity. So over the past six years, we've been looking at two alternative acidification methods. One is enzymatic, it employs the use of glucose oxidase that is a is an enzyme that helps transform glucose into Gluconic acid, thereby increasing the acidity of the wine and increasing the pH. So we've done some research on both reds and whites. And that research has been published in peer reviewed journal. So those are links that I can share with you and now we are working with verjus and that falls within the sustainability category as well because a little bit of background on what verjus is and how it can help. Verjus is the juice of green grapes. It is produced from unripe grapes that are pressed and the juice obtained is called verjus which comes from French, the French language jus vert, green juice. So basically it means green juice. And because it's made from unripe grapes, you can imagine there's little sugar in it, the acidity is quite quite high and the pH is quite low. Traditionally, grape growers can practice this crop thinning practice to manage their crop and crop quality. What they do is they drop some of the grapes on the vine before they ripen in order for all the resources of the vine to be directed to the grapes that are leftover. So the grapes that are getting dropped are traditionally especially in North America considered waste nothing is done with them. They are left on the vineyard floor. I have a European background right and I I grew up with these grapes being turned into virjus, we have a different name for it in Romanian, but same idea. And this juice was used quite heavily for various culinary practices in Eastern Europe and throughout the Middle East. So remembering that I thought, Well, why not try to take these grapes and make verjus out of them and you start to acidify? It is a natural product that comes from the vineyard and it gives added value to the grapes, right?   Craig Macmillan  5:29  And these grapes, are we talking just past verasion, are we talking still in the in the berry green hard pea stage?   Andreea Botezatu  5:36  So verjus traditionally is made pre veraison. There's not a set date for grape thinning or verjus production. It can vary anywhere from 30 days post bloom to 45 days post bloom and the beginning of verasion there.   Craig Macmillan  5:53  So tell me more about this. We make some verjus we collect some berries that haven't been through verasion yet, and then they're crushed, repressed or something. I'm also curious, is this done? Can this be done with both red and white varieties?   Andreea Botezatu  6:03  Again, a very good question. So last year, we had our first experiment with verjus and we made it with white from white grapes on Muscat Canelli. This year, we are making it from both white and red, we're using different varieties. And we're looking a little bit differently at it. So still, we want to see how it affects one quality and wine sensory profile. But what we're doing extra this year, so we're doing red and white. And on top of that we are comparing this method with three different acidification methods, three other acidification methods, both from a chemical and sensory perspective. So we're looking at, you know, the traditional tartaric acid addition that most wineries do, we're looking at verjus addition, we're looking at the GLX glucose oxidase that I mentioned earlier. And we're looking at ion exchange, which is becoming quite popular for pH reduction.   Craig Macmillan  6:57  Tell me more about that.   Andreea Botezatu  6:58  So ion exchange resins are widely used in water treatments, soft water, hard water, depending on what you're trying to achieve. Basically, there, there's resins that have been charged, and they can release either cations or anions. In our case, the resin that we use releases protons or hydrogen ions, and then the potassium in the wine gets reduced. And by releasing protons, increases the number of protons in solution, thereby decreasing the pH. And you basically pump your wines through this ion exchange column that holds the resin and it comes up on the other end.   Craig Macmillan  7:35  If I understand correctly, that's also removing the potassium, which is the buffer that's keeping it high. All right.   Andreea Botezatu  7:40  Some of that, yes, not all of it. Yes.   Craig Macmillan  7:43  Are you doing this at the juice stage, we're doing this just after fermentation. During aging?   Andreea Botezatu  7:48  We are doing this at the juice stage, from everything that I've heard in the industry, it is better to have it done at the juice stage, it has less impact on the final wine quality, but it's gentler, so yes, at all the treatments that we're doing, we're doing them at the juice stage and then fermentation follows sterilization and everything else.   Craig Macmillan  8:08  What kind of quantity or ratio of verjus might we need is in liquid or by weight to get these kinds of impacts that we're after?   Andreea Botezatu  8:19  Right? So it depends on what we're trying to achieve. We asked that question with our study last year. So we had two treatments last year one to see how much verjus we needed to add to drop the pH by one point. So let's say you start at 3.6, we're gonna bring it down to 3.5. How much verjus do I need to add to achieve that and the other one, the other treatment was to target pH. So again, you start at 3.6, but you want to drop it to 3.3. We did both. And it turned out in our experiment that we needed to add 2% by volume verjus to drop the pH by one pH point. And then for the target pH we needed, we added about 10 to 11% verjus to get to the target we wanted. So you know it depends on what you're starting with the pH you're starting with a depends on the pH of your verjus. And that makes a big difference. We're working with lower pH verjus this year compared to last year. So that might change things a little but this is what we got so far between two and 10%. With a pH is that we worked with.   Craig Macmillan  9:24  If I remember correctly during that latter phase before verasion when we get past like lag phase or so what's happening with the reduction in acidity is that the malic acid is getting metabolized basically as an energy source tartaric may come down a little bit during that period, if I remember right, so if I am picking things early, like pre raisin, I'm assuming there's going to be a quite a bit of malic acid in that juice.   Andreea Botezatu  9:50  That's right. Yes.   Craig Macmillan  9:52  And is that going to affect what I do from winemaking perspective?   Andreea Botezatu  9:55  Well, for whites, very little for reds. I think it's absolutely a positive thing because most winemakers will want to put their reds through malolactic fermentation. And that's problematic. Now here with a high pH is because if you have a malolactic fermentation with a high pH wine, you can run into a million different problems and have really serious quality issues. So by adding this natural malic acid from the grapes, you allow then your winemakers to run their malolactic fermentations at a safe pH and get that effect of roundness and softness and all the sensory properties that come with it.   Craig Macmillan  10:34  Are there things that growers can do in the field, we're talking about the bears up, so the things that other things that we can do in the vineyard to help ameliorate some of these are things that people experimenting with, or winemakers are interested in having vineyard folks experiment with.   Andreea Botezatu  10:48  I mean, in the vineyard, there's only so much you can do once your vineyard has been planted. Water management is very important. And it helps a lot makes a big difference. Water stress can can have quite the impact on grape quality and Vine health as well. So water management is a big thing. And then canopy management is another one, you want to make sure that your grapes are a little bit shaded, they're not completely exposed to the sun, so you avoid sunburn and heat and light exposure. These are things that some grape growers can do. Some grape growers in Europe, as far as I know, plant grass coverings to reduce the evapotranspiration, the soil level to maintain water in the soil as well some modify their canopy structure, raise the trunk. So there are a few options. But I would say water management and canopy management are the most important ones. However, there is something that can be done and is actually being done actively in various parts of the world. As temperatures change. grape growers are changing the varieties that they're planting to adapt to these higher temperatures and different weather patterns. So they're looking at varieties that are a lot more heat tolerant. And that's a big change, that's a big change. And that's going to have a big impact.   Craig Macmillan  12:07  Just to go back for a second, when we talk about irrigation management, what you're talking about is not stressing the vines overly you want them to be happy,   Andreea Botezatu  12:14  You know, vines, like a little bit of stress. So but not as much as we see with these types of temperatures here. So yes. Keep them somewhat happy.   Craig Macmillan  12:25  So there's some things that we need, we need to stay on our game, basically in the vineyard - monitor, monitor your your evapotranspiration, and also the plants status and all that kind of thing. Because I have seen vines and heat, you know, basically collapse. Yes. And, you know, it's all the chemistry in the grape just goes nuts. They're like at the last minute, you know, and you're like, Oh, we're doing great and everything goes to heck. what Oh, what about shade cloth? Are people using shade cloth?   Andreea Botezatu  12:51  Yes. So the answer is yes, you can use that. And another thing that they are using this has nothing to do with temperature but rather hail they use hail netting to protect their vines from from hail.   Craig Macmillan  13:03  Oh, interesting. Interesting. I've heard about that in Europe, and I've never seen it in the United States.   Andreea Botezatu  13:07  Yeah, well come to Texas.   Craig Macmillan  13:08  I'm gonna I do I need to come to Texas. I got a friend there who's a bit of culture tonight. He keeps saying you gotta come check it out. You gotta come check it out.   Andreea Botezatu  13:14  Well, I feel sometimes that like we are the main lab for grape growing in the world, because we've we've already done all this work because it's hot here anyways. So we started this 20, 30 years ago. Like we can teach the world a thing or two about grape growing in hot climates, really.   Craig Macmillan  13:34  And that's a really good point is that there's resources in other parts of the United States or the parts of the world that that may apply to your world. If you're in a different region as your region changes, then I've definitely learned that over time, I will look out for other sources outside of California. I'm in California, I'm on the Central Coast, California, which has traditionally been a very cool area. And we're gonna see if that continues, which then leads back to your point. So changing varietals, or varieties, I should say changing varieties, what direction are people going in? What's the what are people thinking?   Andreea Botezatu  14:09  Right, So people are looking at heat tolerant varieties. And these two, again, both come from hotter regions, southern regions, so we're looking at Spain, southern Spain, Southern Italy, Greece, some of the Georgian varieties as well. Some seem to be doing quite well. I can give you some examples of varieties that we have in Texas,   Craig Macmillan  14:30  Please.   Andreea Botezatu  14:31  We've planted a lot of Tempranillo, Mouvedre, Vermentino, Aglianico, Montepulciano, Sagrantino does fantastic here Tannat. does very well here as well. Albarino on the wine, white side, I said Vermentino we have some Russanne and Marsanneare doing okay, but southern Italian Spanish Portuguese varieties are quite the stars.   Craig Macmillan  15:00  That's interesting, and how are how are winemakers feeling about this? I mean, are they excited? Are they? Are they having a great time? I mean, Tannat was a very exciting variety about 10 years ago and have made some really nice wines in California, are people getting into it? Are they excited about it?   Andreea Botezatu  15:15  So winemakers are very excited about all of that the problem is not the winemakers, it's the consumers who are not not familiar with these varietals, they don't have name recognition, so convincing the consumers to try them and buy them and come back for them that that is the main problem that we are having now. But I think we're making a lot of progress. And actually, some of my research is focused on that as well. So name recognition and pronunciation and comfort in purchasing or choosing a wine that's hard to pronounce and submitted an article for publication, or looking at that just today.   Craig Macmillan  15:49  Just today, timely as today's headlines. Well, I'll be looking for that I'll be looking forward to that yet to people, you know, people will have to be kind of familiar with it, you know, they have to kind of recognize it over time, I think that can can definitely happen. I mean, I was thinking about SSangiovese  in the United States, I'm thinking about Syrah, even in the United States, that was one that wasn't that labeled that much 30 years ago. And now we've got a whole fan base nationwide for that variety. And so maybe that same kind of thing will happen. And I hope so finding the plant for the place is huge, you know, and so if things are changing, we may want to think about finding different plants for that place.   Andreea Botezatu  16:25  I mean, look at Bordeaux, right? They Bordeaux, in France, they were approved to use six new varieties, which is extraordinary considering how long they only stuck with a traditional Bordeaux varieties. So now they are allowed to grow six new varieties, four reds and two white. So that's that's quite something. And that's not the only place where that is happening.   Craig Macmillan  16:47  Yeah, that's, that's very interesting. It will also be interesting to see if we have breeding plant breeding programs along these lines as well. That's an even harder road to hoe, because there's no history with it with a plant like that. But it's an interesting idea. I need to find a grower I need to find a plant breeder to talk to. So changing gears a little bit. There's something else that you've been working on that I'm really fascinated by. And that is Ladybug taint. And we are talking about the ladybug, we're talking about high sparrow.   Andreea Botezatu  17:14  Yeah, we're actually talking about ladybugs and this has been the subject of my PhD research and my postdoc work. So I've spent six, seven years looking at ladybugs and how they can affect wine quality. So for a little bit of background I have to start and be with some science. There is a group of compounds called methoxypyrazines that are naturally occurring in the world naturally occurring in plants. Many vegetables contain them bell peppers, for example, will have high levels of methoxypyrazines Peanuts, peas, green beans, some fruits contain them as well and grapes within a category of fruits, some grape varieties will naturally produce methoxypyrazines. These compounds smell like bell pepper in green beans like the vegetables that couldn't contain them. So at low quantities, low concentrations in grapes. These compounds methoxypyrazines can contribute to the paucity of the wine to complexity of the aroma profile and flavor profile of the wines. If however, these quantities increase, the concentrations increased, they can become overpowering and dominate the profile of the wine and you don't want your wine to smell like bell peppers and nothing else. Really, that's no fun. Another source of methoxypyrazines in the world is insects, in particular, lady beetles, ladybugs, and within the ladybugs category there are some species that are more apt at producing them but also infesting Vineyards, one of these species is called Harmonia axyridis, or the multicolored Asian lady beetle also known as MALB. Now this is a species that has been introduced into North America from Asia as a method of bio control against aphids in the 1960s mistaken and in time, it has established populations here and it has begun to spread so as the bio control method is very successful, it does what it's supposed to do but once the aphids are gone and the soybeans are picked harvested, then it looks for other sources of food and it can migrate into vineyards so these are the beetles will fly into vineyards they don't damage the grapes they don't bite into they don't want the grapes but they do feed on grapes that happen already open or cut for the sugar is you know is exposed in any way the flesh is exposed in anyways. And what happens is that if you pick the grapes with these lady beetles in them and you bring them into the winery with lady beetles in the menu, process them with lady beetles in these way they will also secrete something that's called hemolymph. It's basically their blood and this hemolymph will contain again Methoxypyrazines at quite high concentrations, these Methoxypyrazines get into wine, they tend to wine. So the wine will smell like bell pepper and green beans and potatoes and peanuts. And what's also interesting is that the ratio of these Methoxypyrazines is different in the hemolymph of lady beetles, as opposed to the ones naturally occurring in grapes. So there's one particular Methoxypyrazines , that's dominant in grapes, that's isobutyl Methoxypyrazines  IBMP, whereas in ladybugs, it's the isopropyl Methoxypyrazines , and that's dominating. And that can be also a method of diagnostic, you know, if you're looking at a wine that smells like that, and you're not sure, where did they come from, if IBMP is the dominant one, most likely there was a lady beetle infestation there, if IPMP is the highest one, and it's just the grape and weather conditions or whatnot.   Craig Macmillan  20:51  Arectheir control measures, cultural things are their chemical things in the vineyard. And then the subsequent then moving to the next step is what what can wineries do when the grapes come in? Can they inspect the fruit?   Andreea Botezatu  21:05  Absolutely. So in the vineyard, there are some sprays that can be applied to get rid of the lady beetles. However, you have to be careful as a grape grower with pre harvest interval there. SO2 has been tested as a spray in the vineyard against a lady beetles as well and used to be very effective, which you know, it's very helpful because it's SO2 we sprayed and it was already added anyway. So that helps to have some natural products natural essential oils that have been tested, they were shown to be quite effective at repelling lady beetles. And then there's the same yo chemical, the push pull traps. So you want to have compounds that repel the lady beetles in the middle of your vineyard, and then compounds that attract the lady beetles outside of your vineyard. So it's a push pull system. That's what can be done in the vineyard. And then once grapes are harvested on the winery side, we need to make sure if we are aware that there was a lady beetle presence in the vineyard, we want to make sure we sort our grapes, very, very careful. I mean, it doesn't take much to taint the wine one lady beetle per kilogram of grapes is more than enough. So you got to be very careful when sorting to make sure we get rid of all lady beetles. And also what's important to remember is that even dead lady beetles can taint the wine. So even if you spray them kill them, if they're still coming in, they still have the potential to taint the wine. And that's one thing that's the first step that you can do as a winemaker, if still after that you have an issue with Ladybug tainting your wine, there are some things you can do. They're not extremely effective. So juice clarification has been shown to help a lot. Thermo vinification has been shown to help actually one very good method at reducing pyrazine levels in wine is Flash détente. That is very, very successful. And we have that here in Texas. And we have some wineries that use Flash détente are not necessarily for methoxy partisans for other purposes as well. But very successful at doing that. Some refinding treatments more or less successful. In my research, I looked at my plastic polymers and silicone and they worked, but you need to find a form of application to apply them industrial, you know, commercially. So right now we're not there yet.   Craig Macmillan  23:20  And these techniques were wondering would apply to both red and white wines.   Andreea Botezatu  23:24  Well, fining is more difficult with reds because of the loss of color. So it's easier with whites, but Flash détente on the other hand is better with reds than with whites. So thermo identification Flash détente would be better suited for it.   Craig Macmillan  23:38  In your experience. Do you think you're seeing an increase in Ladybug infestation? And is that possibly tied to the changes in climate?   Andreea Botezatu  23:46  Well, yes, we see a change in patterns. I don't know if necessarily an increase they seem to be moving from certain places and arriving in other places. So places that didn't used to have ladybugs have them now and then they move out certain areas. So yeah, there's a shift so people need to know about them. grape growers need to be aware of this problem and monitor their vineyards for ladybugs, you know, you don't think about it. They're cute little things and people seem to like them, oh, they're just ladybugs, but they can be quite quite detrimental, especially in particular species, which is quite easy to identify it has that M on the pronoun. So very easy to spot and to be aware of. So yes, grape growers need to keep an eye out for lady beetles in places where maybe they never used to have them before. Just something to be aware of.   Craig Macmillan  24:39  If we're talking about one particular species, is this an issue with other species in the order of Coleoptera?   Andreea Botezatu  24:47  To a much lesser extent, this one is worst one Coccinella septempunctata the seven beetle can summon spot beetle can also taint wines but we just don't see them in vineyards as much they're not as much of an issue as Harmonia.   Craig Macmillan  25:01  Interesting, we're getting close to our time here on both topics. Let's start with climate winemaking. And then let's talk about lady beetle. What is one thing that you would tell growers or winemakers regarding that topic and let's start with, with the warm wine.   Andreea Botezatu  25:17  Growers, I would advise them to choose their varieties carefully. When they initiate a vineyard when they start on the plan of vineyard and be very careful about their water treatment. To winemakers, I would say focus on pH rather than sugars focus on acidity. And also for those winemakers who look at malolactic fermentation in red as a given, I would urge them to reconsider. I personally don't see a reason why malolactic fermentation has to happen, especially if you have issues with acidity, it doesn't always benefit the wines. So and there are there are options out there to inhibit malolactic fermentation if you choose to do so there are several compounds that can help with that and help stabilize the wines from from that perspective. So I really, really encourage winemakers so at least think about that, start considering that as an option. Maybe start experimenting, you know, small amounts not necessarily go full on on not running malolactics, but start slow and see how it goes and see how that affects or changes the wine quality and wine stability.   Craig Macmillan  26:23  What about the lady beetle? What's the one thing you would tell both growers and winemakers about the lady bettle.   Andreea Botezatu  26:28  Do your best that so that it doesn't get into winery it's much easier to prevent than to fix the wines. So be very, very careful in the vineyard. Watch out for ladybugs and take them seriously if you see them.   Craig Macmillan  26:43  Action, early, early action, I think it was under chilled shift the closer to the crusher and the farther from the bottle you can fix a problem the more success you'll be. Well it looks like no farther from the crusher ahead of time. And closer to the crusher, after the crusher might be the solution. Where can people find out more about you?   Andreea Botezatu  27:04  Oh, I can share links to my Texas A&M page, my YouTube page. I have a YouTube channel where I post I have several different playlists where I post different videos related to enology wine quality, I can share with you the links to my peer reviewed papers on ladybug taint and pH management so they can find them on your website.   Craig Macmillan  27:27  That would be great. Yeah, but at least things will be on the show page. As always. Folks, I want to thank you for being on on the podcast. Our guest today was Andrea Botezatu. She's Associate Professor and extension technology specialist with Texas a&m University, Texas AgriLife service. This has been very enlightening. I think a lot of us are thinking about this, especially places that have been growing Pinot Noir and Chardonnay for a long time. A lot of people are thinking about this.   Andreea Botezatu  27:52  Well, you're welcome. And it was a pleasure being here. I just want to finish if I may with an observation that I had winemakers and grape growers from California contacting me about verjus research so they're very excited about that. I'm glad that we are getting to talk about this and maybe more people will hear about this and start thinking about about these options.   Craig Macmillan  28:15  Absolutely. Absolutely.   Transcribed by https://otter.ai Nearly Perfect Transcription by https://otter.ai

Welcome to Episode 1600, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Joan Harnish! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1590, where Prof. Scienza discusses his upcoming seminar on wine2wine Business Forum 2023, What Does ‘Natural' Mean In Wine? How To Engage Wine Lovers With Science. The seminar's abstract: The European Commission has prohibited the use of the words “natural wine” on labels in Europe. Why? Primarily because there exists an underlying misunderstanding about what “natural” actually refers to in the wine sector. One side of the argument sees “natural” wines as those with zero interventions (i.e., no chemicals, no sulfites, no pesticides, etc.), while forgetting that the harvest, fermentation and bottling processes all involve human intervention. The other side of the argument says the only wines that are truly “natural” must be those made from wild vines with no genetic selection over time – and these wines simply do not exist. While both arguments can be viewed as extreme, both have at heart a desire for sustainability, care for the environment and attention to the health of consumers. Recent trends, especially among young/new wine consumers and often fuelled by social media, point to an emphasis on the desire for “wholesome” food and beverage products that demonstrate a respect for nature and consumers' health. These trends are not new, but the escalation of focus on these issues has caused a battle with existing consumers who value and recognize the key sensory references basic to the traditional evaluation of wine. Producers of “natural” wines contribute to the confusion by ignoring both sides of the argument and insisting that their winemaking choices stem solely from their beliefs about how wines should be made. Is “natural” wine a myth? A marketing ploy? The darling of social media? If we focus on the “naturalness” of wine, do we risk foregoing ground-breaking research on precision viticulture, technique and technology that could represent the most effective way to enhance the terroir while respecting environmental and economic sustainability? How do we combat fake news and alarmism? We must address the great shortage of trainers and communicators who combine technical skills with the ability to make themselves not only understood, but also to fascinate those who listen or read. If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

Welcome to Episode 1580, where Prof. Scienza takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Yue Chow! If you want to learn more about the Professor: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Share your love for our lovely Professor if you are a true Italian Wine Geek :)

First, if you haven't checked out my new site – shout out to Polly Hammond, my dear friend and a complete rockstar at www.5forests.com!   This time, we decided to do this show as a good set up for next week's show with Stefania Fuselli, one of the sisters who runs Le Vigne di Silvia, an outstanding family winery that the Patrons and I visited while in Bolgheri. I am so excited to share that winery with you, but I felt it would be a better experience if we first explained what Bolgheri is, since as MC Ice points out, it's still a little obscure to many people.   Map: Wikipedia The bottom line: Bolgheri is the birthplace of the ‘Super Tuscan' movement   Bolgheri is a small DOC on the Tuscan coast in the province of Livorno, where the hills taper off to the sea. Bolgheri itself is a tiny village (blink and you may miss it!), famed for a cypress-lined avenue that is one of the most photographed sites in Italy! Bolgheri is home to the OG “Super Tuscan” wine – Sassicaia (Tenuta San Guido), which now has its own DOC – Bolgheri Sassicaia (the only monopole in Italy). Photo: Bolgheri Mountains. Credit: Wine For Normal People   For details and full show notes go to Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

When we were on our last day of the Patron trip in Tuscany, we had our final dinner in Bolgheri at a fairly new winery, Le Vigne di Silvia. This farm is owned by a family that was as kind as they could be. It was everything you could hope for when visiting an Italian family -- great food, welcoming hospitality, homey vibe, and great wine!  Photo: Stefania Fuselli, left. Silvia Fuselli, right. Credit: Le Vigne di Silvia Le Vigne di Silvia was started by Silvia Fuselli, famed former pro footballer (soccer player), her brilliant sister Stefania, the star of this podcast, and her parents.  Photo: From left to right Silvia Fuselli, Carlo Fuselli, Stefania Fuselli, Lavinia Fuselli. Credit: Le Vigne di Silvia   There's nothing better than finding a family-owned winery where the wines are great and the people making them as wonderful. The Vermentino (Giochessa) was outstanding, the Artemio (Cab/Cab Franc blend) silky and lovely, and the Itinerante (all Cabernet Franc) nuanced and layered.    Stefania shares her family's story, how the winery got started, and shares great information about Bolgheri.   The show is such a great look at what it takes to start a winery (and about the history of immigration in Italy too!). This upstart has a huge future. The only downside --as of the release of this show,  they aren't imported into the US yet, so if you know anyone, contact me or them! I know many people who will pre-order -- me included!    For details and full show notes go to Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. If you want to find small, family-owned brands, this is the site for you! They scour the globe looking for awesome wines you can't get anywhere else. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine.    Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order.   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

This show is a recap of a the recent trip through Tuscany that my travel partner, Tourissimo, and I organized for a group of 19 Patrons (join Patreon so you can make the next one!). We go through the major DOCGs/DOCs we visited and I share some interesting things I learned and observed. A great one for armchair travel! Here are the DOCGs we explored: Vernaccia di San Gimignano Vino Nobile di Montepulciano Chianti Classico Brunello di Montalcino Morellino di Scansano And the DOCs Maremma and Bolgheri   My big takeaway from the trip: I am more optimistic than ever about Tuscan wines, which just keep getting better and better. If you don't have experience with these wines, I would recommend checking them out (especially if you like Italian food since what grows together, goes together!). Chianti Classico, view from Castello Brolio, Ricasoli 1141. Credit: Wine For Normal People   A few shout outs!  To Heather, Beppe, and Silvia from Tourissimo, for being the best partners ever!   To Wine Access for hooking us up with some great visits to Castello Romitorio and San Filippo 3. Hotel della Fortezza and Fidalma -- go see them in Sorano for a great stay and a great meal!  Full show notes and all trip details are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople   _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order. Check out Wine Access today!      To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

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