Podcast appearances and mentions of vin santo

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.

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.

Our latest Sipisode once again turns to the dessert wine world. Don't count them out! From the heart of Tuscany we have a delightful little wine that is not overly sweet and a great partner for an aperitif, biscotti, or some stinky cheese. Before or after a meal Vin Santo is a lovely wine that is more easily found than you think. Grab a glass of your favorite heartwarming glass and join us. Cheers!Support the showCONNECT 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!

On this episode I'm joined by Aaron Fader, a Somm at VinSanto wine bar in Houston.  Aaron and I go through these three categories of  wine, discussing, what they are, what do they mean to me as a consumer and why are they important or NOT in the world of wine.Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon 

On this episode we are onsite at Vin Santo Wine Shop & Bar in Houston Texas.  I'm joined by Ricardo  Guerrieri a sommelier and Owner of Vin Santo.  We have a conversation on the Loire Valley in France.  We discuss the wines this region is known for and then we dive a little deeper into what you can also get in the Loire Valley.Contact or Follow Rob:www.foodwinewhiskey.comrob@foodwinewhiskey.com@foodwhiskey on X@food_wine_whiskey on IGVin Santo Wine Shop and Barwww.vinsantowine.com@vinsantohtx on IG

Tra tutte le famose città d'arte della Toscana ce n'è una che è un po' diversa dalle altre, che sembra felice della propria stranezza e diversità. Nonostante sia splendida ed affascinante, ogni volta che arrivi hai come l'impressione che la gente farebbe a meno di averti a casa loro. Tutto sembra lottare contro di te: il traffico è assurdo, non si può entrare con l'auto nella cerchia delle mura e trovare parcheggio è spesso un'impresa. Non è che la gente del posto ce l'abbia coi turisti, niente del genere. Il fatto è che sono abituati a stare da soli, a godersi la propria ricchezza in pace, lontani dai problemi del resto della regione. Lo splendido isolamento di questa terra è durato secoli, il che spiega perché gli altri toscani, a volte, dicano che questa non è affatto Toscana ma qualcosa di diverso, un po' strano. A parte le lotte di campanile, che dalle nostre parti sono sempre di moda, le differenze sono innegabili, a partire dalla cucina, decisamente diversa da quella del Valdarno.Visto che non abbiamo parlato molto di questo capolavoro di città, invece di descrivervi le splendide chiese o i meravigliosi tesori artistici, abbiamo pensato di provare a spiegarvela attraverso una delle sue specialità più tradizionali. Questo pane dolce è piuttosto semplice ma gli abitanti ne vanno assolutamente pazzi. Ecco perché questa settimana What's Up Tuscany vi riporta a Lucca per raccontarvi tutto quel che c'è da sapere sul famoso "buccellato", il sapore più genuino di questa perla medievale. Se ascolterete l'intero episodio imparerete le antichissime origini del suo strano nome, come la ricetta si sia evoluta nel tempo, come nessuno sappia davvero dove sia nata e come, vista l'incredibile popolarità, nel 16° secolo la Repubblica di Lucca mise una tassa sulla sua produzione per finanziare delle opere idrauliche sul fiume Serchio. Questo dolce è talmente popolare che i lucchesi dicono che "chi viene a Lucca e 'un mangia il buccellato è come se 'un ci fosse mai stato" ed è difficile dargli torto.Il fatto che sia così popolare e legatissimo al carattere stesso della città apre, però, un problema mica da ridere: come si fa a trovare quello più buono? Per fortuna avete qualcuno del posto che sa un paio di cose di questa strana città e che vi potrà indicare un paio di eccellenti pasticcerie dove potrete gustare al meglio questa torta davvero unica. Se non vivete da queste parti o non avete già previsto di venirci a trovare, come fare a togliersi la curiosità di assaggiare questa prelibatezza? Nessun problema; nell'ultimo capitolo vi descriverò passo passo una ricetta che ho provato di persona qualche tempo fa e che vi permetterà di preparare un ottimo buccellato nella vostra cucina. A parte qualche consiglio pratico e un paio di trucchetti, vi spiegherò infine come questa semplice torta possa essere usata per un dessert davvero spettacolare, la Zuppa Lucchese. Questo dolce al cucchiaio, simile al tiramisu ma fatto con buccellato, Vin Santo, crema e fragole è assolutamente eccezionale.Magari non è proprio la stessa cosa che gustarvi una fetta di buccellato fresco in Piazza San Michele ma vi aiuterà comunque a capire un po' meglio questa affascinante ma piuttosto strana città. Mi raccomando, se provate a fare il buccellato a casa vostra, non dimenticate di fargli una foto, postarla sui social e taggarci. Saremmo davvero curiosi di sapere come vi è venuto.Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyI LINK ALLE FONTIhttps://www.taccuinigastrosofici.it/ita/news/medioevale/pasticceria/Buccellato.htmlhttps://it.julskitchen.com/dolci/buccellato-di-luccahttps://visitlunigiana.it/il-buccellato-il-dolce-delle-nonne-lunigianesi/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)Catmosphere - Candy-coloured SkyEzaOne - SupernovaPipe Choir - Coffee and TimeWayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/argofox/catmosphere-candy-coloured-skyhttps://soundcloud.com/argofox/ezaone-supernovahttps://soundcloud.com/pipe-choir-2/p-c-iii-coffee-and-time-creative-commons-instrumentalhttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Un icono de la Toscana y del mundo que hoy quiero desentrañar. En el episodio del podcast de hoy hablamos del Sangiovese, del Vin Santo del Chianti, Florencia, los etruscos y la actualidad de uno de los vinos más famosos de Italia. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Mi página web ➡ Mis cursos online de vinos ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Santorini's future is in jeopardy. This ancient, famous island vineyard risks being lost beneath the tourism industry's bulldozers. So how can its wine community fight back?By making exceptional, characterful, inimitable wines and selling them to the world, that's how. In this episode (our 100th Wine Blast programme, appropriately enough!) we dive into what makes Santorini's wines as distinctive and unique as they undoubtedly are. From the steely, majestic dry Santorini Assyrtiko to the sumptuous vinsantos and all the curios in between, this is a vibrant wine scene that's only getting more diverse and quality-focused.Taking in views form the younger generation as well as more experienced hands, we discuss eye-opening topics from how the minerality of Santorini wines is exacerbated by the salt blown in off the sea to why Burgundy might be growing Assyrtiko soon.Along the way we touch on orange wine, flor, tasting an 1847 Santorini Assyrtiko, amphorae, alcohol, the future - and Peter somehow signs up for hard manual labour.This episode is the second and final installment in a sponsored mini-series in collaboration with Wines of PDO Santorini.All details from this episode are on our website: Show notes for Wine Blast S4 E19 - Santorini: Wines to Save an Island.Please do keep your comments and questions coming! Send us a voice message via Speakpipe or you can find more details to get in touch on our website.Thanks for tuning in. Here's to the joy of wine - cheers to you!

Let's go on an adventure to a place variously described as, 'Like being shot to the moon with a glass of fine wine in your hand' and where, 'you basically have the personality of an active volcano in your glass.'Santorini is arguably the ultimate wine destination - a windswept, arid, infertile outcrop of an island in the glittering Aegean Sea. Stunning - but bleak, and where the memory of one of the most violet volcanic eruptions in human history can not only be seen but also tasted in your glass.Wine is one of the few crops to thrive here, albeit at the cost of back-breaking labour and marginal profitability due to tiny yields and regular setbacks. The island's historic sweet vinsantos have most likely been enjoyed for thousands of years - the dry whites made from the majestic, fierce Assyrtiko grape are astonishing symphonies of bracing acidity, steely structure and salty minerality.These are true jewels in the wine world's crown. One producer speculates, with good reason, that Santorini, 'is the oldest vineyard on the planet.' Phylloxera-free, you see... Hence the Jurassic Park reference.For Peter, Santorini Assyrtiko is the ultimate food wine, able to pair with everything from delicate oysters to rich lamb and beyond. No wonder one wine grower describes this place as, 'the Mecca of wine'.But all is not well in wine paradise. Climate change batters the vineyard in the form of heatwaves and hail. Mass tourism threatens not only to overwhelm the island's infrastructure and drain the workforce but, more critically, erase vineyards permanently as land is sold to developers.The result is that Santorini's vineyard has declined by a third between 2005 and 2022. 'Sometimes in Santorini it feels like we're forgotten by God' commented one local wine producer. Now, though, the island's wine community is fighting back. In this first episode of a two-part mini-series in collaboration with Wines of PDO Santorini, we set the scene - taking in the island's intriguing history, exploring the bizarre vineyards, talking to key wine producers, and not shying away from the challenges the island's wine community faces.As for how the wine producers are fighting to ensure wine's survival, we discover plans to declare the entire island's production organic - which would be the first ever entire PDO appellation to do such.There's also a UNESCO application in the pipeline - and plans to raise prices in order to ensure the survival of the vineyard.Don't miss the next and final episode in this mini-series, where we explore Santorini's fierce, remarkable grapes, wine and food - and look to the future, both in terms of challenges but also reasons to be hopeful.All details from this episode (including photos of these unique kouloura basket vines) are on our website: Show notes for Wine Blast S4 E18 - Santorini: Wine's Jurassic Park.Please do keep your comments and questions coming! Send us a voice message via Speakpipe or you can find more details to get in touch on our website.Thanks for tuning in. Here's to the joy of wine - cheers to you!

Super tradicional na Toscana, esse vinho doce de estilo passito está longe de ser um passito comum. Luca Alves, meu entrevistado neste episódio, ressalta a riqueza de sua história e os detalhes de sua produção. Um estilo próprio de apassimento e a utilização de caratelli com madeiras locais conferem complexidade a esse vinho de produção limitadíssima. Um vinho fora do comum. Tintim! The post SV#145: Vin Santo del Chianti – um vinho fora do comum appeared first on Simples Vinho.

The linkage between Christmas and carbs in Tuscany is particularly strong, especially when they come in the form of the many traditional sweets that cannot miss from our table. Last year we talked about my personal favourites, my mother's home-made ricciarelli. This time we will talk about the combo that makes Tuscany proud: the dry and fragrant almond cookies and the sweet wine that always comes with them. No one really knows where and when cantuccini were first baked but it's sure that Galileo Galilei couldn't live without them. To make them popular all over the world was a Prato baker that perfected the recipe that is still popular to this day. The story behind Vin Santo is even more intriguing: while people have been making sweet wine since the dawn of time, a couple of curious back stories bring us back either to the time of the Black Death or in Florence at the time of the famous ecumenical council in the 1400s.Doesn't matter how it was born, the question that makes Tuscan argue today is quite clear: to dunk cantuccini or not to dunk? It may look absurd but a winemaker from Gaiole in Chianti has printed a warning on the label of their bottles.Cantuccini are not very hard to find but not all of them are produced according to tradition or are IGP certified. Luckily for you, it's not very difficult to bake them at home, provided you stick to some basic rules. If you listen to the episode you will know the traditional recipe and a few expert tips.In any case, a Tuscan Christmas cannot exist without cantuccini and Vin Santo. A table without them would be sacrilegious, an affront to our Tuscan identity. Enjoy them!Let us know if you like this kind of episode or whatever comes to mind. The links to our contacts are here below so don't hesitate: we would be glad to know you better. If you know someone that loves Italy as much as we do, share the link to this episode: we're sure he'll thank you for it.Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyLINKS TO SOURCES (ITALIAN ONLY)https://panificiomulara.it/cantucci-e-vin-santo-storia-e-golose-curiosita-di-un-dessert-che-ha-conquistato-tutto-lo-stivale/https://www.lavaldichiana.it/vin-santo-storia-leggenda-tradizione/https://firenze.repubblica.it/cronaca/2019/02/08/news/toscana_sulla_bottiglia_di_vin_santo_il_divieto_di_inzuppare_i_cantuccini-218662282/https://www.ghiott.it/e-vietato-inzuppare-i-cantuccini-nel-vinsanto/https://www.authentico-ita.org/cantucci-toscani-ricetta-originale/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)A Himitsu - Cease (Instrumental)A Himitsu - Icy Vindur (Instrumental)Baerock - Dark Serious Hip Hop InstrumentalSybranax - Euphoria (Instrumental)Wayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/argofox/a-himitsu-ceasehttps://soundcloud.com/argofox/a-himitsu-icy-vindurhttps://soundcloud.com/user-111753139/free-dark-serious-hip-hop-instrumentalhttps://soundcloud.com/argofox/sybranax-euphoriahttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Il legame tra Natale e carboidrati in Toscana è particolarmente forte, specialmente quando prendono la forma dei tanti dolci tradizionali che non possono proprio mancare sulle nostre tavole. Se l'anno scorso vi avevamo raccontato dei miei preferiti, i ricciarelli fatti in casa da mia madre, stavolta tocca alla combo che fa impazzire la Toscana: i biscotti secchi e fragranti alle mandorle ed il vino dolce che è loro compagno inseparabile.Nessuno sa bene dove e quando sono nati i cantuccini ma è certo che Galileo Galilei ne andava pazzo. A renderli popolari in tutto il mondo fu un fornaio di Prato che mise a punto la ricetta tuttora alla base di questa versione del famoso dolcetto.La storia del Vin Santo è ancora più intrigante: se questo vino dolce si fa dalla notte dei tempi, un paio di leggende curiose ci portano o ai tempi della Morte Nera o al Concilio di Firenze, dove il nome sarebbe stato frutto di un misunderstanding linguistico.Non importa come sia nato, la questione che oggi divide i toscani è molto chiara: pucciare i cantuccini nel Vin Santo o no? Sembra una domanda assurda ma un produttore di Gaiole in Chianti ha messo sull'etichetta delle proprie bottiglie un divieto vero e proprio.I cantuccini si trovano abbastanza facilmente ma non sempre sono certificati IGP. Per vostra fortuna, farli in casa non è complicato: basta seguire alcune regole base. Se ascoltate l'episodio intero scoprirete la ricetta tradizionale e qualche consiglio ad hoc.In ogni caso, un Natale toscano non può prescindere da cantuccini e vin santo. Una tavola senza di loro sarebbe quasi un affronto alla toscanità.Fateci sapere se questo tipo di episodio vi piace o qualsiasi altra cosa vi passi in mente. I link ai nostri contatti sono qui sotto quindi non esitate: saremmo lieti di conoscervi. Se poi conoscete qualcuno che ama la Toscana quanto noi, mandategli il link a questa puntata: vi ringrazierà di sicuro.Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyI LINK ALLE FONTIhttps://panificiomulara.it/cantucci-e-vin-santo-storia-e-golose-curiosita-di-un-dessert-che-ha-conquistato-tutto-lo-stivale/https://www.lavaldichiana.it/vin-santo-storia-leggenda-tradizione/https://firenze.repubblica.it/cronaca/2019/02/08/news/toscana_sulla_bottiglia_di_vin_santo_il_divieto_di_inzuppare_i_cantuccini-218662282/https://www.ghiott.it/e-vietato-inzuppare-i-cantuccini-nel-vinsanto/https://www.authentico-ita.org/cantucci-toscani-ricetta-originale/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)A Himitsu - Cease (Instrumental)A Himitsu - Icy Vindur (Instrumental)Baerock - Dark Serious Hip Hop InstrumentalSybranax - Euphoria (Instrumental)Wayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/argofox/a-himitsu-ceasehttps://soundcloud.com/argofox/a-himitsu-icy-vindurhttps://soundcloud.com/user-111753139/free-dark-serious-hip-hop-instrumentalhttps://soundcloud.com/argofox/sybranax-euphoriahttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Vi er endnu engang smuttet til smukke Toscana - denne gang for at høste druer på Kristines vingård, La Festeggiata, i pittoreske Panzano i hjertet af Chianti Classico. Uh, hvor spændende, tænker du måske nu - et afsnit om vinhøst! Men næh nej, du kan tro om igen, kan du. For i dette særafsnit har vi nemlig allieret os Panzanos dygtigste og indiskutabelt cuteste (ja, det er da totalt et ord, hvad mener du??) sommelier, Gianmaria, som med kyndig hånd og stor passion styrer vinkælderen på det lille, familiedrevne Enoteca Baldi. Vi kaster os ud på dybt vand med en episode på engelsk(!!) og kommer vidt omkring fra tostjernede Michelinrestauranter over solnedgange i Australien til en ægte italiensk happy ending. Skål - og rigtig god lyttelyst. Vine smagt i denne episode:

Summertime is coming to a close, but delicious fresh food never goes out of style. No matter what the season, you'll find an incredible story and recipe in - "The Basic Art of Italian Cooking Diaries: Seasons!" This week Maria is joined by Thomas Richie - Executive Chef and Director of the new Gobble app! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

When you read the bio of Michael Juergens, it is a stellar read! Michael is on track to becoming a master of wine. He wrote the wine laws and business plans for the country of Bhutan. The author of several wine books, the owner of an award-winning rum company, and the drummer of a punk rock band that published the first punk rock album on the blockchain. Micheal is different from most wine professionals, and his weekly emails always start with, “Let me tell you why Vin Santo or some other off-the-wall wine is dope AF.” His colorful language is straightforward, leaving you balled over with laughter while learning the world of wine like none other. Please enjoy this conversation ranging from blowing up cars, Prowein 2022, Club Dvin, the world's first Punk Rock NFT, Bhutan Wine, The Grand Slam Marathon, and Drinking and Knowing with Micheal Juergens! Sign up for his newsletter at: https://www.drinkingandknowingthings.com The first Punk Rock NFT: https://opensea.io/assets/0x495f947276749ce646f68ac8c248420045cb7b5e/6443195943822045714817219933130301709808866189715402230585942626335555846320/

On this episode, George and Maria will take you to the iconic island of Santorini, an island Maria visited for the first time in 2021, and has been 3 times in the last 12 months and has already scheduled a 4th trip this year! Santorini too is one of her favourite Greek Islands and on this episode she will share why! Tune in to hear the top things to do in Santorini, useful information to keep in mind for your visit to Santorini on your first or even subsequent trip, why should you visit Santorini, when to go, how to get there and some verified MGI recommendations!Things to note mentioned during the podcast include:Vegan cheat sheet prepared for you by My Greek Island - click here to save on your phoneMost famous spot to watch the sunset is Oia (or the sunrise...)Alternative spot to watch the sunset is the Lighthouse of AkrotiriFavourite villages mentioned are Pyrgos (Kallistis) and MegalochoriRestaurant - Metaxi mas, click here to see their menuFamous wines: Vinsanto and AssyrtikoFamous Master of Wine, Yiannis Karakasis and his Santorini dedicated book "The wines of Santorini"Wineries: Volcanic Slopes for vertical tasting and Hatzidakis for unfiltered wineMuseums: Lost Atlantis Experience and the Tomato Industrial MuseumMaria has also written a dedicated blog post about Santorini. To read it click here. And there is also a dedicated blog post about Vegan travel in Greece and Santorini! Click here to read it.Greek phrase shared on the podcast for "A glass of (white) wine please": Éna potíri (lefkó) krasí parakaló (In Greek: Ένα ποτήρι (λευκό) κρασί παρακαλώ)Check out the My Greek Island website www.mygreekis.land where you can find blog posts to inspire your next trip, travel tips to download on your phone and more. Also give us a follow on instagram @mygreekisland to keep up to date with the My Greek Island adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, feel free to leave a rating and review, and to make sure you are notified as soon as future episodes are released, press the subscribe or follow button on the podcast platform of your choice. And if you have any requests for future episodes, feel free to drop us a DM.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Hosted on Acast. See acast.com/privacy for more information.

We're in the middle of a mini series on Italian wine and this week the focus is all on dessert wines! In Episode #78, I discuss the top 5 dessert wines you need to be familiar with when learning about Italian wines. We discuss food pairings, regions, how to shop for these wines, and so much more! It's an episode you don't want to miss, so grab a glass and press play now! And don't forget to subscribe to the show on Spotify, Amazon Music, or Apple Podcasts so that you never miss an episode! --------- Sign up for my newsletter here and get a free guide to Food & Wine Pairing! >> thewineceo.com Email: Sarah@thewineceo.com  Instagram: @thewineceo Facebook: @sarahthewineceo ------------- Today's Sponsor: Wash & Wik Use code THEWINECEO at checkout for 20% off your purchase! ----------- Top 5 Italian Dessert Wines: 1. Marsala 2. Nosiola 3. Vin Santo 4. Moscato Passito di Pantelleria 5. Recioto della Valpolicella Honorable Mention: Recioto di Soave & Verduzzo ----------------- Episodes Mentioned in today's Show: Episode #62: Marsala Episode #7: Vin Santo

Jessica gave us an in depth look of Chianti, Vin Santo, Grappa, and sulfites! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Sharing a name causes confusion. Trademark and appellation laws are there to protect them. However, it can be harder to resolve when this confusion is within the same country. That's the challenge Montepulciano (both the town and and the wine Vino Nobile di Montepulciano) faces against its bigger neighbor Montepulciano d'Abruzzo. Max de Zarobe of Avignonesi describes the history, challenges, and steps taken to clarify the names and the wines.If you'd like to support the show, please sign up on Patreon! Detailed Show Notes: Max's background - in shipping, ended up in wine by mistakeAvignonesi backgroundOriginally a noble family from MontepulcianoBased in the SE part of Tuscany, close to UmbriaBest known for Vin SantoTop 5 producers in the region (~175ha planted; ~100/~1,300ha of Vino Nobile)Vino Nobile di Montepulciano (“VN”)From the town of Montepulciano, TuscanyHistorically controlled by FlorenceMin 70-80% Sangiovese, trend for all local varietalsThree years to produce~10M bottles annually~3x the price of MANamed “Nobile” due to nobility consuming the wine in history - only two places in Italy were known for noble wine vs. wine for food, Barolo and MontepulcianoOnce famed as the best wine in Tuscany - it was imported by Thomas Jefferson to the US (~$250/year)Montepulciano d'Abruzzo (“MA”)From the province of Umbria (East Italy)It uses the Montepulciano grape varietyOne year to produce~120M bottles annuallyOther naming confusions resolved by the EU: Champagne/Cava, Tokaji/Tocai, Prosecco/Glera. Internationall, cross border conflicts get good support from their governmentsNaming conflict a domestic dispute - VN did not get gov't support as it is small (Montepulciano has ~18k people/~15k voters; Abruzzo is ~2.2M people/~2M voters)VN is challenged by the squeeze between Brunello (confusion w/ Montalcino, leads the American market due to investment of Banfi) and MA (shared name)VN promotion challenges & actionsNo one spoke English (even the President and GM of Consorzio do not speak English); Avignonesi has organized local English classes for childrenConsorzio tried to get support from politicians but unsuccessfulAs of last year, put “Vino di Toscana” on the label - limited impact as many don't know Abruzzo is a provinceWant to highlight “Nobile” vs. full VN nameIssue: can't use an adjective to name a wine (EU law), “Nobile” is both an adjective and a noun; thus the full VN name was adopted Alliance Vinum, a band of 6 producers, uses “Nobile” by printing it on the “back” label, which is functionally the front label Get access to library episodes See acast.com/privacy for privacy and opt-out information.

Santorini is an island dominated by a violently volcanic past that blessed it with the ability to make distinctive wines. Take 10-minutes to find out why you should be buying and selling Santorini wines. Experience this region through our partner wineries:Argyros EstateGai'a WinesTerms that you are going to hear that you might want to research:Thera, caldera, Minoan, Krakatau, Etesian wind, kouloura, pomace, phylloxera vastatrix, Assyrtiko, Aidani, Athiri, Mandilaria, Mavrotragano, Nykteri, Vinsanto, TsipouroAwesome reference The Wines of Greece by Konstantinos Lazarakis MW

In programma il prossimo 26 febbraio l'evento dedicato al vin santo.

Binnen 20 minuten vertel ik u over twee inheemse Italiaanse druivenrassen, die verwerkt worden tot Vin Santo! Welke druivenrassen zijn dat? Wat is Vin Santo en wat is het verhaal erachter?  Luister, leer ... en proef als u daarbij ook de podcastwijn bestelt. Zie website https://www.labottawijnavonturen.com achter tabblad "Podcastwijnen" voor meer informatie. 

Photo: Consorzio del Vino Nobile di Montepulciano The Nobile Wine of Montepulciano is a wine based on a clone of Sangiovese and from a small hillside town in Tuscany called Montepulciano. It is, indeed, one of the great wines of the world. Although often overshadowed by its neighbors – Brunello di Montalcino and Chianti Classico – and confused with a grapey, high yielding producer in Abruzzo (the Montepulciano grape), this wine has class, style, and a legacy of greatness to back it up.   After ups and downs over nearly 2000 years of winemaking, Vino Nobile is experiencing a quiet revival and it's one of my favorite wines in Italy. Moderate in body with an interplay of fruit, herb, and brooding tea and forest-y aromas and flavors, this is a wine that those in the know (you!) will immediately fall in love with. With its latest comeback, Vino Nobile di Montepulciano is back and better than ever. And who doesn't love a comeback story? Photo: Getty Images Here are the show notes: We discuss where exactly this hillside town is: in Tuscany, southeast of Siena, 40 minutes east of Montalcino We talk about the specific regulations the region has built into law to try to improve the wines: Grapes must grow on the slopes to qualify for the Vino Nobile DOCG 70-100% Sangiovese or 30% other red varietals (Colorino, Canaiolo Nero, Mammolo, Cabernet Franc and Cabernet Sauvignon, Merlot, other local grapes) and up to 5% Malvasia and other whites You can find all the laws here, as well as the requirements for aging. Here is the official page from the Consorzio del Vino di Montepulciano with the latest rules on aging, yields, etc. They also have proposed Pieve, as of 2021. We address the elephant in the room: Montepulciano IS not the grape, this wine is from the PLACE called Montepulciano!!! We get you squared away on the difference between these two wines – Montepulciano is a grape that makes an US$8-$10 wine. Vino Nobile di Montepulciano is the noble wine made from Sangiovese in the Tuscan town of Montepulciano. It is based on a clone Sangiovese – Prugnolo Gentile History The wine has been noted since 55 AD. Montepulciano has been praised by merchants, authors, Popes, and politicians like Thomas Jefferson Phylloxera, mildews, World Wars, the Depression, and then an emphasis on quantity versus quality put the wines of Montepulciano in a real funk. It got lumped in with Chianti, lost its status, and that was a real setback for the region In 2017, six like-minded Montepulciano winemakers created a small association called Alliance Vinum to show the purest expression of single-vineyard Sangiovese/Prugnolo Gentile. The group calls these wines Nobile instead of Vino Nobile di Montepulciano to avoid confusion with the southern Italian grape. Here are the wines of this group: Avignonesi: Nobile Poggetto di Sopra Boscarelli: Costa Grande Cantine Dei: Madonna della Querce La Braccesca, an estate of the Antinori family: Podere Maggiarino Poliziano: Le Caggiole after a 20-year pause, Salcheto: Salco Vecchie Viti Photo: Getty Images Other wines we mention… Rosso di Montepulciano  Vin Santo    We review Pairing Suggestions with Vino Nobile di Montepulciano: Antipasti --Grilled Vegetables, fresh cheeses, cured meats like prosciutto, salami Pasta with tomato, truffle, Bolognese, mushrooms sauces Risottos with mushrooms Pizza, lasagna, eggplant Braised and roasted game, red meats. Stews. Portabella mushrooms Ribollita Hard cheeses Photo: Getty Images ______________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Anne reads (and re-reads) her favorite book as we head to the 700th anniversary of Dante Alighieri's death. We also drink Vin Santo and walk through Florence.Dante's most famous work, the Divine Comedy, traces the salvific journey of the character Dante, led by the love of his life, the saintly Beatrice, through Hell, Purgatory, and finally Paradise. Referring to himself as “a Florentine by birth, not by character,” Dante wrote the poem while in permanent exile from the city, and while Florence certainly receives the greatest attention in his poem, Dante also includes stories and places from around the peninsula, encountered, perhaps, during his travels. You can find more on Dante at the Princeton Dante Project, Columbia's Digital Dante, and UT Austin's DanteWorlds.​And in Italy, you can trace a route from Dante's birthplace to his tomb, with many sites in between. Begin at the Casa di Dante in Florence (a reconstruction built near the site of his birth), then walk down the street to Dante's family church, Santa Margherita de' Cerchi. There you will find a small shrine dedicated to Beatrice where the lovelorn leave notes and requests for aid, much as they do at Juliet's balcony in Verona. Finally, head over to the Franciscan church of Santa Croce, final resting place of some of the most famous Italians (Michelangelo, Machiavelli, and Galileo to name just a few), and look for Dante's statue outside and his tomb inside. The tomb stands empty, however, as Dante was actually buried in Ravenna, where he lived during the last few years of his life, and the city is determined to hold onto his remains. You can even take the “Cammino di Dante,” a 400 kilometer hiking trail that goes from Ravenna to Florence and back again, with suggested stops in several small towns either mentioned in the Comedy, or else visited by the poet himself.

Italian Wine Podcast episode 533 #everybodyneedsabitofScienza Hi Keengz & Qveenz of the Italian Wine Podcast! We all know here that you wait all week long for this lil gem to broadcast into the world and change the wine game one glass at a time. So today we have decided to dedicate this episode to some sweet sweet wine. It's the time of vino santo or vinsanto or vin santo. Do you actually know how it is called? I don't. Stevie doesn't either. But you're in luck because Scienza does. So give this a listen and then I, Producer M, give you the permission to go out and brag with your friends about the roots of all this. Go and impress them all little wine expert, go and impress the world with your second-hand knowledge. Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Svein lærer i denne episoden bort de viktigste reglene for å matche ost med vin. Hvorfor går rødvin så dårlig til ost, og hvilke viner bør da matches til forskjellige oster? Finnes det noen viner som går til "alle" oster?Vin 1: C. Riffault Sancerre Chailloux 2019 kr 340 passer best til Chevrè Vin 2: Dom. de Bellene Saint-Romain Vieilles Vignes 2019 kr 379.- passer best til Comtè Vin 3: Fèlsina Vin Santo del Chianti Classico 2008 Kr 339.- passer best til Roquefort See acast.com/privacy for privacy and opt-out information.

Vinen i Mit Liv er taget på tur! Vi er stukket af til Italien og i dag skal vi snakke om vinen i Emilianos liv: Emiliano Alessi ejer vingården Cennatoio, som ligger i hjertet af Chianti Classico. Lyt med når Vinen i Mit Liv for første gang er på udflugt og møder rigtige, levende mennesker! Vi snakker VinSanto - og forsøger os med en opgraderet version af 90'erklassikeren Melon & Skinke. Vi kommer også omkring et par Supertoscanere samt et spændende samarbejde med Bordeaux. Vine smagt i denne episode:

The Wine Thieves get their hands dirty with a star quartet of Vino Nobile di Montepulciano producers to learn why and how soil matters most to sangiovese, more than any other production parameter. Weighing in from their estates in Montepulciano are: Andrea Lonardi of Tenuta Tre Rose, Luca Tiberini of Tiberini, Luca Corrado of Boscarelli and Antonio Zaccheo of Carpineto. Sangiovese can be delicate! It can also be hearty, tannic, high acid, soft and approachable. A chameleon that is impressively reflective of terroir, we draw inevitable comparisons between Italy's most famous grape and another equally transparent one: pinot noir. We also learn to chill out, as stress is bad for everyone, including sangiovese. Momentum towards more sustainable production is underway with 68% of producers on board with new sustainable approaches to viticulture and winemaking in the Vino Nobile production region. Also on the round table: the future of "international" grape varieties, new production standards for Vino Nobile with sub-zones, Vin Santo as a natural wine, and, is subregional labelling important?  Don't miss this episode on the extraordinary wines of Montepulciano featuring John's insights on Rosso di Montepulciano as a must-have aperitivo and Sara's musings on the transcendental nature of the mother "madre" yeast. In partnership with the Consorzio Vino Nobile and the Toronto Office of the Italian Trade Commission. A campaign financed according to EU regulation no. 1308/2013

In questo Podcast vedremo insieme le tipologie più conosciute di vini dolci e quali sono le modalità per ottenerli.

Everyone seems to make goals this time of the year, so I figured - why not make some fun wine goals too?! So in today's episode, I'm chatting my top 3 recommendations for ways you should mix up your wine life in 2021. I also chat about the health and nutrition side of wine since everyone seems to make a resolution to eat healthier or lose weight in the new year and this doesn't necessarily mean cutting wine out completely. So let's get started by talking about some fun wine resolutions for 2021. 1. First up, I want to challenge you to try a wine again that you've had in the past, but didn't like. If you've been listening to some of my previous episodes, then you know that the food you're eating or other situational factors like the time of year and weather can all impact your perception of a wine. Maybe you didn't like it last time because you were eating spicy food and the wine just didn't quite mesh well. Or maybe you had just finished a cup of coffee and there was a little residual acid on your palate. Try this wine again because you may actually love it….or at least appreciate it for what it is!  2. Next resolution for the new year is to try a wine you've never heard of! We all know about Cabernet Sauvignon and Chardonnay, but have you heard of Grenache? Or what about one of the below: Viognier, Nebbiolo, Gamay, Cabernet Franc, Gewurztraminer, Lambrusco, Torrontes, Valpolicella It's great to be adventurous and try something new!   3. My third challenge for you is to try a dessert wine. These are the wines that most people forget about 99% of the time. Everyone remembers red, white, and sparkling… but there are so many tasty dessert wines out there! Port, Sauternes, Sherry, Vin Santo, Ice Wine, and my personal favorite Tokai, which is a sweet dessert wine out of Hungary. And these are just a few of the many options! These wines are naturally very very sweet, so you have to think of them a little differently than you would a normal white sweet wine like a Riesling. They are going to be thicker and have a lot of residual sugar. They pair perfectly with dessert obviously, but they are delicious on their own as well. They also make amazing pairings with cheeses, so if you aren't a big dessert fan, you can still enjoy balancing the sweet wine with savory! And if you've already tried a dessert wine and you didn't like it, try a different one! They're all a little different, so it's great to try a few of them to see what you like. Just to share some of my personal goals with you all for 2021… as a new small business, I have so many goals to create new and exciting content that you all find useful, valuable, and fun!  The Wine CEO is here to help you all on your wine education journey, so I want to focus on creating great content for you guys! I want to create more videos on useful wine topics as well as do some live wine review videos! I also want to explore the world of orange and natural wines a bit more, which we'll talk about in a future episode! So lots of goals, but these are some big ones that I'm really excited about! In a perfect world, I would also love to be traveling again so that I can take you all to some beautiful wine regions, but we'll see what the world has in store for 2021! Now I also want to chat about wine and health. A lot of people make New Years resolutions about health - wanting to lose weight or maybe eat healthier. Well we all have a bit of a hangover from 2020

Continua la rubrica sugli "slang" e i paroloni riguardanti il vino... in pieno stile Through the Bottle!

Episode #7 is dedicated to the perfect wines to drink with all of your holiday meals! I'm also going to discuss the only wine you can drink with Christmas cookies, so this is a MUST listen for this December! -------- All of the wine varietals and pairings listed in this podcast can be found in the below show notes as well as on my blog HERE! Top 5 pairings for popular holiday meals: 1. Turkey & Pinot Noir 2. Ham & Riesling 3. Prime Rib & Bordeaux Blend 4. Citrus Pork Tenderloin & Viognier or Herb Pork Roast & Tempranillo  5. Italian 7 Fish Feast & Albariño --------- The only wine you can drink with Christmas Cookies is Vin Santo!! This amazing Italian sweet dessert wine is perfect for any holiday evening. It's sweet enough to be dessert on it's own, but when you dip a Christmas cookie in Vin Santo, you will be in heaven on earth!  Shop for Vin Santo at specialty wine markets, Italian specialty stores, or online.  Enjoy!

Como os anuncié la semana pasada, hoy estrenamos formato, y la emisión de los jueves siempre será con bodegas de diferentes países, y en diferentes idiomas. As I announced last week, today we are launching a format, and the broadcast on Thursdays will always be with wineries from other countries, and in different languages. Hoy vamos a visitar Italia, y una de sus regiones de referencia: la Toscana, para conocer de cerca un vino muy carismático y uno de los primeros en traspasar las fronteras del país, el Chianti. Y lo haremos con Daniele Innocenti, enólogo de Viticcio. Una gran bodega que produce Chianti Classico y Maremma, y el mítico Vin Santo. Today we are going to visit Italy, and one of its regions of reference: Tuscany, to learn about a very charismatic wine and one of the first to cross the country's borders, Chianti. And we will do it with Daniele Innocenti, Viticcio winemaker. A great winery that produces Chianti Classico and Maremma, and the mythical Vin Santo. En Italiano – In Italian Eso sucederá a las 6pm CET en, – it Will happen in: https://es.galleryofideas.net/radio Y también se puede escuchar a través de: You can listen it as well in: http://radio.garden/listen/gallery-of-ideas/5WYUCJdE #whitewine #redwine #spanishwine #vino#vinoespañol #winenote #wineenthusiasts #винныйблог #winelife #sommlife #wineblogger #diasdevinoyradio #sommeliers #vinotinto #vinosespañoles #winetasting #wineblogger #winegeek #diasdevinoyradio #sumilleres #winelover #iconicwine #topwine Viticcio Winery #ChiantiClassico #chiantilovers GOIRadio Polyglot Barcelona --- Send in a voice message: https://anchor.fm/patricia-curty/message

Italian Wine Podcast Episode 385: Monty Waldin has the honor of speaking with Marco Cervellera of Fattoria la Vialla Winery. Fattoria La Vialla was crowned winery of the year or "Miglior Cantina dell’Anno" at 5StarWines/Wine Without Walls 2020. This recognition stems from multiple high-scoring wines plus Fattoria la Vialla's commitment to organic and biodynamic practices. Fattoria la Vialla's Vin Santo del Chianti DOC Occhio di Pernice Riserva Vino Biologico 2012 was also awarded Miglior Vino Italiano at the selection. Presented by 5StarWines - the Book featuring Wine Without Walls.

Santorini is one of Greek wine's guiding lights. The wines from this ancient volcanic island are unlike any other – exhibiting fullness, smoky minerality, and acidity that you won’t find elsewhere. The whites of Assyrtiko are among the best Greece has to offer. The fascinating history and legacy of viticulture will transport you to this lovely Mediterranean paradise. In this show, we take you on the ultimate armchair travel destination: the island of Santorini, a Greek paradise! Here are the show notes: Santorini is at 36.4 N latitude, in the Cyclades group of islands.   The region has 2200-2900 acres/900-1,200 hectares of land are under vine Santorini was formed by an enormous volcanic eruption around 2,600 years ago Wine has been made since the ancient Greek and Roman times but a Venetian crusader took over in 1336 and made the sweet wines of the Assyrtiko grape, Vinsanto, popular around the Mediterranean On the poor, volcanic soil on this hot windy island, the grapes are trained via an ancient pruning system, called “kouloura." The trunk is trained into a basket-like or wreath-like shape so the grapes hang on the of the basket, protected from wind and harsh sun Some of these basket trained vines may be over 400 years old; with Assyrtiko making up 70-80% of the plantings.    In this dry, harsh climate with less than 10 inches of rain per year, grapes struggle. They're well adapted to the heat and wind, and the diurnal temperature swing at night helps them maintain their characteristic acidity. Reds: Mandilaria and Mavrotragano  represent 20% of Santorini's vineyards.  Mavrotragano:used to only be for sweet wines. But it does seem to have good potential for dry wines' Mandilaria (which M.C. Ice believes is picked by Baby Yoda) is grow around Greece and is tart and tannic, and often better in blends White: Assyrtiko with Athiri and Aidani Assyrtiko is a tough skinned variety. Drought, wind, and heat resistant. Regardless of heat, it maintains its acidity as it ripens. high acid grape. It makes a dry Wie with citrus, mineral, smoke, pumice, lemon rind, jasmine aromas and a saline, stony, quality when you taste it. The wines are full bodied.  Athiri is sweet, fruity and aromatic with lower acidity so it's a good blending partner with Assyrtiko. Aidani is similar. Types of wine Santorini PDO: is 75% or more Assyrtiko, 25% Athiri and/or Aidani.  Nykteri: the Greek term for 'working all night', the grapes are  harvested at night to avoid the hot temperatures. The wine is at least 75% Assyrtiko with Athiri and Aidani. It is aged in oak for a minimum of 3 months, and creates a dry, high acid wine with  mineral, citrus, and peach flavors and aromas. Sweet Vinsanto: This dessert wine has great acidity to offset the dried orange peel, fig, and apricot aroma always with a salty mineral note, typical of Assyrtiko (the wine must be at least 51% of this grape with Aidani and Athiri). Vinsanto as a name, comes from the Venetian era of dominance - wines from the island were labeled, “Santo,” for Santorini -- “vin” or “vino”,  the Italian word for wine -- Vinsanto. The EU recognizes this as a separate, distinct, historical product only from Santorini and different from Italy's "Vin Santo"   Producers we mention: Hatzidakis, Estate Argyros, Gaia, J Boutari & Son, Vassaltis, Venetsanos, Domaine Sigalas, Gavalas, Santos   ________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!    Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople    

In this episode, Monty Waldin interviews Giovanni Luigi Brumat, Brand Manager at Cantina Toblino in Madruzzo, near Trento. This wine coop was established in 1960 and features more than 600 growers to date. 10% of its vineyards are organic and local grape varieties such as Nosiola, Schiava, and Rebo are grown. Monty and Giovanni talk about award-winning Vin Santo made with Nosiola grapes and Rebo, a crossing between Teroldego and Merlot, which was developed by Rebo Rigotti in the enological institute San Michele all’Adige in the province of Trento. Giovanni suggests some interesting food pairings with Cantina Toblino wines and discusses wine tourism in the area. Tune in to learn more also about Cantina Toblino’s latest experiments in the vineyard with the traditional “pergola trentina” training system and in the cellar with amphoras.

Aldo will be cooking at the Christmas Kitchen at Eat & Drink Festival on Sunday 25th November and showcasing how to make Chestnut pasta with venison & wild mushroom ragu followed by mini panettone stuffed with mixed berries.He will also show visitors how to prepare Turkey Saltimbocca, wrapped in parma ham and served with Tuscan Cavolo Nero cabbage, crushed potatoes and a sauce of Vin Santo.

Le hanno sempre chiamate Le Pupille quelle due case coloniche che dalla sommità di due collinette voltano le spalle al borgo medievale di Pereta. Per lunghi anni nessuna vigna c’era dintorno ma sugherete, frumento, macchia mediterranea, il più classico dei paesaggi maremmani d’antan. Poi fu deciso di impiantare qualche filare di Sangiovese, un paio di ettari in tutto, ed il vino che ne nasceva veniva regalato agli amici di famiglia. A quei tempi non esisteva una dignità riconosciuta della Maremma come territorio dalle grandi potenzialità viticole ed il Morellino di Scansano era un vino piacevole che non ambiva certo a confrontarsi con le grandi denominazione italiane. Di quell’angolo di Toscana si parlava per lo più per la sua incontaminata e selvaggia bellezza, terra di butteri e di latifondi. Ma poi a Le Pupille tutto cambiò grazie all’entusiasmo e all’intuizione di quella che allora era una giovanissima studentessa, Elisabetta Geppetti, che aveva intuito grandi potenzialità produttive in quella campagna tanto amata, dove trascorreva le vacanze estive nella casa di famiglia. Oggi Fattoria Le Pupille vuol dire 75 ettari di vigneto, oltre 500.000 bottiglie prodotte ogni anno, la presenza sui mercati di quattro continenti ed un ruolo indiscusso di Ambasciatore della Maremma.

Le hanno sempre chiamate Le Pupille quelle due case coloniche che dalla sommità di due collinette voltano le spalle al borgo medievale di Pereta. Per lunghi anni nessuna vigna c’era dintorno ma sugherete, frumento, macchia mediterranea, il più classico dei paesaggi maremmani d’antan. Poi fu deciso di impiantare qualche filare di Sangiovese, un paio di ettari in tutto, ed il vino che ne nasceva veniva regalato agli amici di famiglia. A quei tempi non esisteva una dignità riconosciuta della Maremma come territorio dalle grandi potenzialità viticole ed il Morellino di Scansano era un vino piacevole che non ambiva certo a confrontarsi con le grandi denominazione italiane. Di quell’angolo di Toscana si parlava per lo più per la sua incontaminata e selvaggia bellezza, terra di butteri e di latifondi. Ma poi a Le Pupille tutto cambiò grazie all’entusiasmo e all’intuizione di quella che allora era una giovanissima studentessa, Elisabetta Geppetti, che aveva intuito grandi potenzialità produttive in quella campagna tanto amata, dove trascorreva le vacanze estive nella casa di famiglia. Oggi Fattoria Le Pupille vuol dire 75 ettari di vigneto, oltre 500.000 bottiglie prodotte ogni anno, la presenza sui mercati di quattro continenti ed un ruolo indiscusso di Ambasciatore della Maremma.

We try to discern the strategy behind two acquisitions this week: Broadcom buying CA and AT&T buying AlienVault. Seems fine. Meanwhile, you get to join conversation as we talk about how much different product management seems at cloud native vendors than traditional, “enterprise product management.” Important nonsense Vinsanto (https://www.google.com/search?q=Vinsanto&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjl2eOyz5LcAhXj5IMKHaK6BkcQ_AUICygC&biw=1593&bih=960&dpr=2) is the Greek wine Coté was talking about (https://www.google.com/search?q=Vinsanto&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjl2eOyz5LcAhXj5IMKHaK6BkcQ_AUICygC&biw=1593&bih=960&dpr=2). No more hot-dogs at Le Café CostCo (https://losangeles.cbslocal.com/2018/07/10/costco-removes-polish-dog-menu/). Coté rides a Lime scooter (https://www.youtube.com/watch?v=rLpqEfnZs5Q&feature=youtu.be) Sponsored by Datadog This episode is sponsored by Datadog, a monitoring platform for cloud-scale infrastructure and applications. Built by engineers, for engineers, Datadog provides visibility into more than 200 technologies, including AWS, Chef, and Docker with built-in metric dashboards and automated alerts. With end-to-end request tracing, Datadog provides visibility into your applications and their underlying infrastructure—all in one place. Sign up for a free trial (https://www.datadoghq.com/ts/tshirt-landingpage/?utm_source=Advertisement&utm_medium=Advertisement&utm_campaign=SoftwareDefinedTalkRead-Tshirt) at www.datadog.com/sdt (http://www.datadog.com/sdt) Datadog wants you to know they monitor performance metrics (https://www.datadoghq.com/blog/monitoring-kubernetes-performance-metrics/). You try it by signing up for a trial at www.datadog.com/sdt (http://www.datadog.com/sdt). Relevant to your interests AT&T to Acquire AlienVault (https://www.alienvault.com/who-we-are/press-releases/at-t-to-acquire-alienvault) Broadcom buying CA (https://www.theregister.co.uk/2018/07/12/broadcom_ca_technologies/): Broadcom buying CA for US$18.9bn. "Mainframe solutions dominate CA’s income, pulling nearly $2.2bn in the 2017-2018 financial year, followed by its enterprise solutions segment at $1.75bn and services at $311m." Coté’s 7 tips for becoming a software company (https://medium.com/@cote/so-you-want-to-become-a-software-company-7-tips-to-not-screw-it-up-9580235af076), 2016. “ (https://twitter.com/sogrady/status/1017402130011971584)Wait… what? (https://twitter.com/sogrady/status/1017402130011971584)” (https://twitter.com/sogrady/status/1017402130011971584) Basho investor to pay up $20m in damages for campaign that put biz on 'greased slide to failure' (https://www.theregister.co.uk/2018/07/09/basho_damages_20m_misinformation_threats/) Coté: what was Davenport’s plan to profit? A customer complaint about Google Cloud went viral last week, and now Google is doing damage control to 'ensure this does not happen again (http://www.thisisinsider.com/google-cloud-responds-viral-customer-complaint-2018-7/)’ The mysterious value of dancing hot dog shares (https://www.bloomberg.com/view/articles/2018-07-11/investors-gave-snap-a-gift), i.e., Snap: ‘You might point out that you own a share in the company that grows in value as the company does, and that right now you can sell that share on the stock exchange for $13.31. But that evades rather than answering the question: What does the person who buys the share from you expect to get from it? The value of a stock in the market is supposed to be equal to the present value of its future cash flows, and there’s nothing about the stock itself that promises you any cash flows. Or you might say that Snap’s directors and officers have a fiduciary duty to you to maximize the profits of the company and the value of your shares, but even if that were true—it’s pretty debatable (https://www.amazon.com/Shareholder-Value-Myth-Shareholders-Corporations/dp/1605098132)—it continues to avoid the question. If Snap made massive consistent profits for decades, it would still never have to give any money back to shareholders, and the shareholders would have no way to force it to. “I own a 1/1,258,171,112 share of a massive pile of cash,” you could say, but you could never spend it.’ Improving intranet search, always a problem: Box buys AI thing (https://www.axios.com/box-acquires-file-search-tool-butterai-7d7fdd64-a633-4dfa-ae38-5b2d3186b448.html): “a startup whose software lets users search within files across multiple work applications. Butter.ai will be shutting down its application as part of the deal.” Slack fixing search (https://www.zdnet.com/article/slack-announces-improved-search-tool/#ftag=RSSbaffb68): most anything (https://slackhq.com/less-searching-more-doing-d249e59fa8c1) would be better than how it is now. IT spending survey from Goldman (https://www.thestreet.com/investing/technology-spending-by-the-numbers-from-public-cloud-to-security-measures-14644681): security, private cloud, and storage rise. Public cloud and SaaS fall, BI/analytics stays the same. Conferences, et. al. Sep 24th to 27th - SpringOne Platform (https://springoneplatform.io/), in DC/Maryland (crabs!) get $200 off registration with the code S1P200_Cote. Also, check out the Spring One Tour - coming to a city near you (https://springonetour.io/)! Listener Feedback Emeric from Romina got a sticker and we will send you one too. SDT news & hype Check out Software Defined Interviews (http://www.softwaredefinedinterviews.com/), our new podcast. Pretty self-descriptive, plus the #exegesis podcast we’ve been doing, all in one, for free. Join us in Slack (http://www.softwaredefinedtalk.com/slack). Buy some t-shirts (https://fsgprints.myshopify.com/collections/software-defined-talk)! DISCOUNT CODE: SDTFSG (20% off) Send your name and address to stickers@softwaredefinedtalk.com (mailto:stickers@softwaredefinedtalk.com) and we will send you a sticker. Brandon built the Quick Concall iPhone App (https://itunes.apple.com/us/app/quick-concall/id1399948033?mt=8) and he wants you to buy it for $0.99. Recommendations Brandon: In the Dark Podcast (https://www.apmreports.org/in-the-dark). Matt: Apple hardware, “should be fine.” Coté: Lovecraft’s commonplace book and such: pictures (https://thelittlesleep.wordpress.com/2015/07/20/john-hay-library-of-providence-and-h-p-lovecraft/), some transcription (https://www.wired.com/2011/07/h-p-lovecrafts-commonplace-book/) (better spaced version (http://www.lapetiteclaudine.com/archives/011196.html)).

Da mille anni l’abbazia è un luogo di ricerca, ospitalità e meditazione. Cibo, vino, natura e cultura qui si incontrano da sempre. Da qui nascono i vini, i sapori e le suggestioni di Badia a Coltibuono.La famiglia Stucchi Prinetti, traendo ispirazione dalla storia del luogo, ne ha fatto un centro di cultura del cibo, del vino e delle pratiche sostenibili.Lavorare con la naturaLa scelta di un’agricoltura più sana e sostenibile nasce nel 1985 con la decisione, all’epoca in totale controtendenza, di non utilizzare diserbanti e insetticidi. Inerbimenti, compostaggio, concimazioni organiche e incremento della biodiversità sono i capisaldi di un approccio che salvaguarda la salute dei lavoratori e dell’ambiente. Un terreno più vivo e sano diventa anche un valore aggiunto per la qualità e la territorialità dei vini. Con la creazione del Biodistretto del Chianti si lancia una sfida collettiva perché tutto il territorio sia gestito in maniera sostenibile seguendo i principi dell’agricoltura biologica.

Da mille anni l’abbazia è un luogo di ricerca, ospitalità e meditazione. Cibo, vino, natura e cultura qui si incontrano da sempre. Da qui nascono i vini, i sapori e le suggestioni di Badia a Coltibuono.La famiglia Stucchi Prinetti, traendo ispirazione dalla storia del luogo, ne ha fatto un centro di cultura del cibo, del vino e delle pratiche sostenibili.Lavorare con la naturaLa scelta di un’agricoltura più sana e sostenibile nasce nel 1985 con la decisione, all’epoca in totale controtendenza, di non utilizzare diserbanti e insetticidi. Inerbimenti, compostaggio, concimazioni organiche e incremento della biodiversità sono i capisaldi di un approccio che salvaguarda la salute dei lavoratori e dell’ambiente. Un terreno più vivo e sano diventa anche un valore aggiunto per la qualità e la territorialità dei vini. Con la creazione del Biodistretto del Chianti si lancia una sfida collettiva perché tutto il territorio sia gestito in maniera sostenibile seguendo i principi dell’agricoltura biologica.

Il Vin Santo di Sangervasio, cantina di Palaia, in provincia di Pisa, conquista i cinque diamanti DiWineTaste e il titolo di migliore vino del mese di Marzo 2018 con l'eccellente Colli dell'Etruria Centrale Vin Santo Recinaio 2005. Un grandissimo vino da uve appassite, capace di esprimere eccellenza in ogni aspetto sensoriale, prodotto da Trebbiano Toscano, San Colombano e Sangiovese.

Sangervasio's Vin Santo, winery of Palaia, in province of Pisa, Tuscany, conquers DiWineTaste five diamonds and the title of the best wine of March 2018 with the excellent Colli dell'Etruria Centrale Vin Santo Recinaio 2005. A magnificent wine made from dried grapes, capable of expressing excellence in every sensorial aspect, produced with Trebbiano Toscano, San Colombano and Sangiovese.

Castelli del Grevepesa è stata costituita nel 1965 da un gruppo di 18 viticoltori provenienti dai vari territori del Chianti Classico Fiorentino. Fin dalla fondazione si è perseguito l'obiettivo di produrre vini di alta qualità nel rispetto delle severe norme della Legge e del Consorzio Gallo Nero operando un'attenta scelta delle uve. Ad oggi la Castelli del Grevepesa può contare su circa 150 aziende associate, alcune delle quali sono ancora fra le prime fondatrici. La maggior parte delle Aziende Associate ha la propria ubicazione sui territori del Chianti Classico che si estendono principalmente nelle zone di Greve in Chianti, Mercatale Val di Pesa, San Casciano Val di Pesa, Tavarnelle Val di Pesa e Barberino Val d'Elsa.

Castelli del Grevepesa è stata costituita nel 1965 da un gruppo di 18 viticoltori provenienti dai vari territori del Chianti Classico Fiorentino. Fin dalla fondazione si è perseguito l'obiettivo di produrre vini di alta qualità nel rispetto delle severe norme della Legge e del Consorzio Gallo Nero operando un'attenta scelta delle uve. Ad oggi la Castelli del Grevepesa può contare su circa 150 aziende associate, alcune delle quali sono ancora fra le prime fondatrici. La maggior parte delle Aziende Associate ha la propria ubicazione sui territori del Chianti Classico che si estendono principalmente nelle zone di Greve in Chianti, Mercatale Val di Pesa, San Casciano Val di Pesa, Tavarnelle Val di Pesa e Barberino Val d'Elsa.

  Vin Santo is an Italian dessert wine traditionally from Tuscany Italian Vin Santo is not related to Vinsanto the Greek dessert wine, even though they do have a similar name. In Tuscany, it’s mostly made from white grape varieties Trebbiano and Malvasia, and Sangiovese can be used to produce a rosé style known as "Occhio di Pernice" or eye of the partridge.   In this episode we'll discuss: History of Vin Santo How it's made? Flavor characterisitics Food pairings   Wine Recommendations: Bellini Vin Santo 2009 - priced around $30.  This wine is aged for at least 5 years in the barrel, giving it a medium orange color. It has a medium intense nose and aromas of honey, hazelnut, dried apricot and Dulce de Leche. This wine is delicious, sweet but not sticky and not as vicious as we expected. This is a winery direct from Total Wine and you can purchase it here     Felsina Vin Santo 2004 - priced around $55 but worth every penny. Aged for seven years in the barrels and at least 6 months in the bottle before release, this wine has a medium amber color. It's intense with aromas and flavors of dried apricots and pineapple, also caramelized brown sugar, plus hazelnut on the finish. This wine is smooth, you can’t even taste the alcohol and I would describe it as liquid perfection. You can find purchase information here       

Show notes (0:40) An introduction to Bedale’s and the wine team (3:10) Intro to pairing (6:45) First Pairing: Goat’s cheese and Riesling (12:12) Second Pairing: Blue cheese and Dessert wine Tasting notes Cheese #1 Fromage de Chèvre France - Raw goat's milk, Bloomy Rind Paired with - RIESLING Weingut Pfluger, Buntsandstein 2016, Pfalz, Germany Cheese #2 Colston Basset Stilton England - Pasteurised cow's milk, Blue Paired with - VIN SANTO Bonacchi, Vin Santo del Chianti 2006, Tuscany, Italy Contact details www.bedaleswines.com Events include: Wine & Cheese Pairing Workshop, The Pub Quiz for Wino's and Signature Wine Workshops Intro and outro music The New Investors http://newinvestors.dk/ Contact: glenn@velournet.dk Visit details Location: Bedales at Spitalfields Market Host: Dan Belmont, Wine & Cheese Specialist / Event Manager Date visited: 31 January, 2018

Virginie Saverys is owner of Avignonesi Winery, located in Montepulciano in southern Tuscany. Her 8 vineyards focus on organic farming and produce elegant Vino Nobile di Montepulciano wines from 100% Sangiovese and two 100-point scoring Vin Santo wines. Restaurateur Piero Selvaggio has run award winning Valentino Ristorante in Santa Monica for over 40 years. He discusses his passion for Italian wine, the restaurant's legendary wine cellar and running a successful restaurant in the City of Stars.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

A poem...because Halloween is our favorite holiday!   An Ode To Halloween Candy Pairing…   Halloween was fun, now it’s day of the dead So don’t make a mistake that will mess with your head Although some have an empty bowl where once there were sweets Most of us have tons of left over treats   Whether you’re stealing from your kids or eating from the work trough We’re here to make sure your wine doesn’t taste off   Because although some wine people recommend Cab Malbec, Pinot Noir, and Syrah in their gab We’ll remind you once more as we did in a podcast That you should reconsider before you reach for a glass Dry wine is nasty with Halloween candy Regardless of your palate, it just doesn’t taste dandy Bitter and gross with a hollow taste, With delicious candy, it’s such a waste   Better for you is wine that is sweet: Port, Muscat, Late Harvest anything you really can’t beat Ruby Port with Snickers? Late Harvest Zin with Kit Kat? We’ve told you a hundred times, this pairing is where it’s at Sweet Sherry or sweet Vin Santo is nice For Starburst and Skittles don’t think twice Although I’d save the Sauternes and Tokay With the sweetness of the candy, you could give it a try!   We know that sweet wine may not be in your cellar But a wine sweeter than the dessert transforms things like Cinderella So grab a sweet wine, invite some friends by Choose some of these pairings, just give it a try   ‘Cause Halloween comes just once a year And this volume of candy will soon disappear Don’t mess it up with a crappy pairing That will leave you drunk and have you swearing. Trust us on this one, we’re not trying to be beat For candy, Post-Halloween, you better go sweet!    HAPPY HALLOWEEN!

Bindella, a well known winery of Montepulciano and mainly involved in the production of Vino Nobile, charms the senses of wine lovers with two extraordinary Vin Santo wines as well, both dedicated to Giuseppe Verdi. To the rare and prestigious Occhio di Pernice 2004 goes the title for the best wine for summer 2014: a monumental wine, an endless symphony of aromas and emotions.

Bindella, nota cantina di Montepulciano e principalmente impegnata nella produzione di Vino Nobile, delizia i sensi degli appassionati anche con due straordinari Vin Santo, entrambi dedicati a Giuseppe Verdi. Al raro e prestigioso Occhio di Pernice 2004 abbiamo conferito il titolo di migliore vino per l'estate 2014: un grandissimo vino, un'infinita sinfonia di profumi ed emozioni.

In December our tasting committee has awarded five wines with five diamonds: Vin Santo di Montepulciano Dolce Sinfonia 2007 of Bindella, Rosso Conero Riserva Selezione Gioacchino Garofoli 2007 and the wines Verdicchio dei Castelli di Jesi Podium 2010, Serra Fiorese 2007 and Selezione Gioacchino Garofoli 2006, all made by Gioacchino Garofoli winery. The latter - masterpiece of wine maker Carlo Garofoli - has been awarded by our tasting committee as the best wine of December 2012.

Nel mese di Dicembre la nostra commissione di degustazione ha premiato cinque vini con i cinque diamanti: il Vin Santo di Montepulciano Dolce Sinfonia 2007 di Bindella, il Rosso Conero Riserva Selezione Gioacchino Garofoli 2007 e i Verdicchio dei Castelli di Jesi Podium 2010, Serra Fiorese 2007 e Selezione Gioacchino Garofoli 2006, tutti della casa vinicola Gioacchino Garofoli. A quest'ultimo - capolavoro dell'enologo Carlo Garofoli - la nostra commissione assegna il titolo di migliore vino di Dicembre 2012.