Podcasts about Vinho Verde

Last November, André visited the north of Portugal in the search of great, food friendly wine. Vinho Verde - is a region that he visited in 2017 - and it made an impact on him. He felt the need to return. While this was recorded Miroki was planning her own trip to Portugal. Vinho Verde is on so many wine lists in the North - is this region really an underdog? André thinks so - but Miroki isn't convinced. Learn more about Vinho Verde - https://www.winesofportugal.com/en/discover/wine-regions/vinho-verde/Wineries visited - Anselmo Mendes - https://www.anselmomendes.pt represented by Terroir Wine Imports - https://www.terroirwineimports.com/Vino Aphros - https://aphros-wine.com/ represented by Le Sommelier - https://www.lesommelier.com/You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereviewYou can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

Geoff and Marie's Good Life: Part 3Busy WeekCan a retired couple's plan for sharing hubby work?Based on posts by Only In My Mind, in 15 parts. Listen to the Podcast at Explicit Novels.List of main characters.Geoff:   retired materials scientist. Mid-sixties. 5 foot 10 inch, ex amateur rugby player, still swims, runs and walks to keep fit. More than adequately equipped to satisfy his wife.Marie:   retired modern languages lecturer. Same age as her husband, Geoff. 5 foot 2 inch voluptuous build, with D cup tits and proportionate bum and hips. Shoulder length brown hair, brown eyes and olive skin inherited from her French grandmother.Angie:   possibly retired mathematician (may still be involved in intelligence gathering, she won't discuss her work). Early sixties. 5 foot 10 inch, slender athletic build. Firm B cup tits, brown hair and famously dirty mind.Mike:   research biochemist. Mid-fifties. 6 foot 1 inch, also rugby player. Good looking for his age.After they had left I wandered into the living room and started scrolling through the TV guide. Marie eventually joined me. I acknowledged her, but didn't speak. I got a feeling that any comment, at all, from me would be dissected, analyzed and found wanting."Say something then," she snapped."Okay," I replied. "Which would you rather watch, The News or House Of Games?""You know what I meant," she almost snarled."Do you know?" I responded. "I don't think that I do. I was willing to join a trial of a brand new drug, that I only need because you have this insane idea that my cock is the sexual equivalent of a charitable food bank: But do I get any thanks? Do I fuck! I just get attitude."I asked Mike out for a drink to get his opinion on vitamins and supplements to help a man in his sixties have better sex. He offered the trial place. You and Angie were both too drunk to talk sense to on the way home and we spent the rest of the time until you left this morning playing sex games with your mate or asleep."So, if my little Mediterranean princess isn't happy, the answer is simple. You ring Angie and tell her this weekend was a one-off and will never happen again. I will ring Craig and tell him I won't need his fucking drug after all, and the girls will have to find their own source of cock: Because you're having a tantrum."Now, I'm off to the pub. At least people will talk to me in a civil tone of voice there. Good job we made the bed in the spare room. I assume that's where I'll be sleeping for the foreseeable future. Enjoy the rest of your evening."And I left.I spent a couple of hours at the pub, though I only had two pints. I wasn't there to get hammered, just to calm down. The problem Marie and I have is reflected in our fields of study. She is about language; she can translate complex emotions by choosing the right words so that the true meanings are transferred between folks with no common tongue. I admire that. But sometimes she thinks that words can tell you everything.I am a scientist; I don't trust just words to tell me what I need to know; people have their own agendas: They use words to aggrandize themselves or for mischief, profit or power. I need data; evidence.Marie's concerns about new drugs were valid in part, but had been blown up by half-truths and downright lies on the internet. I had gone to a biochemist who actually understood the science and was familiar with the data and I asked for his advice. How did that work out for me? I was sat on my own in the pub while my wife was at home hating me.I looked at my watch. Half past eight. Honestly, I couldn't face another pint so I strolled home. I took out my key and opened the door; at least she hadn't changed the locks. I resisted the temptation to call out, "Hi, honey. I'm home." Probably too soon for that. I settled for, "It's only me."No reply, but there was a light on in the living room so I looked in. Marie was kneeling on the floor in the center of the room, hands in her lap, facing the door. When I moved forwards to see what was going on, she bent her head as if in prayer. What the fuck?"I'm sorry," she said quietly, straightening up. "I'm not going to ask you to spank me the way you did Angie yesterday, that was a game. This is too serious."She looked angry, but at herself. "I have spent decades of my life campaigning for women's right to control their own bodies and reproductive choices. But the first time I am confronted by you, a man, making a similar choice, I abuse you. If nothing else, that was total hypocrisy. Again, I'm so sorry."You have been nothing but supportive of my wish to make my friends happy, even though you've had your own concerns. I know the thought of having other women in your bed must have intrigued you, but you've always been more worried about damaging our marriage and resisted all the way."I am genuinely worried that this drug may damage you somehow but, if you give your word that you have considered the risks, I will leave the decision with you. Can you accept my apology?"I held out my hand and helped her to her feet. "Thank you. That was the most sincere apology I've ever heard. Of course, I accept. But why did you decide to make it like that? On your knees?"She thought before she replied. "When we were playing submissive spanky games with Angie, I didn't; engage with it the way she did, but I did feel different. I had chosen to give control to you because I trust you and I was; content."I was a bitch to you this afternoon, when you didn't deserve it so I decided to show you how much I regretted it. I decided to kneel in front of you to show the same respect today. I trust you. I should have trusted your decision. I needed you to see, as well as hear the words, how sorry I am."She looked carefully at me. "Tomorrow morning we either do or do not make those telephone calls. I've forfeited the right to choose," she said. "Do you want me to call Angie?"Honestly, I wasn't sure. Was this just the first of many arguments that we could avoid by just ditching the whole dumb idea? She looked stricken when I didn't respond straight away, but she said nothing as I weighed up the risks. I was balancing my marriage, my wife's happiness and my health against unknown outcomes. Even Angie admitted that her super-brain couldn't predict what would happen if we went ahead.I took a deep breath. "Fuck it! Let's just do it. I love you and if I get to fuck four, five or even all six of your friends to make you happy, I'd be insane not to. You must understand, though. If my enthusiasm for having sex with your friends starts to make you doubt my love for you, you have to tell me and we have to stop."In return, if I think that you are becoming emotionally over-attached to one or more of the women you are fucking. We stop. Are we agreed?"She stepped up and put her arms around me. "Agreed. Now, do you want to come upstairs and let me give you a more; intimate apology? I seem to remember that you were rejected twice this morning. That doesn't seem fair. As you aren't going to be in the spare bed tonight after all, I could practice those oral sex techniques that Angie showed me on you."As we made our way upstairs I told Marie that I needed the bathroom before we did anything else and Marie asked if I had ever considered 'water-sports'. For a confused moment I puzzled over why we were suddenly discussing paddle-boarding as a prelude to sex. Then I got the reference."Where the fuck did that come from?" I asked, stunned. After all, she'd never seen anything dirtier than Game Of Thrones until last month."You showed me how to access porn safely on the internet and I've found sites that describe and show people using piss in sex games," she replied airily. "If you have a bladder full of beer and you want to try, then I'm willing to submit as part of my atonement.""But do you find that arousing?" I asked.She was silent while she thought carefully. "I didn't at the time, but now I wonder if I might like to try one day. Maybe not now, unless you want to.""No. Not today." I said, "This gorgeous brunette with big boobs has promised me a blow-job to remember. Let's revisit this conversation another day."In the bathroom I unloaded my two pints of craft beer down the toilet bowl, rather than over my wife, then, after giving little (not that little) Geoffrey a good shake and a wash, I went to the bedroom, to find Marie sitting naked on our bed. She gestured for me to go to her and it seemed rude not to, so I did.She smiled at me as she started to unbuckle my belt. "Do you enjoy it when your wife wants only to submit and to pleasure you?""To be honest," I replied. "It's pretty much freaking me out." She looked at me quizzically. "Well," I said, a bit defensively, "It's not something I'm used to, I don't understand the boundaries and I know it isn't a role that particularly turns you on."By now she had my trousers unfastened and had them and my underwear around my ankles. I stepped out and pulled my polo shirt off. We were both naked and little Geoff was getting bigger."I understand," she said. "Games later; sex now." She started by licking my shaft from base to tip.Now, Marie has never shied away from sucking my cock, and I had never had anyone better to use as a comparison, until Angie the previous morning. Angie has always been hugely competitive so, when it came to oral sex, she had to be the best; and she was; she was Olympic standard. Fortunately she was also a generous friend who gave my wife a master-class (mistress-class?) only twenty four hours ago.Marie was a quick learner. Rather than going straight down on me, as I would have been delighted with previously, now she tormented me; licking along my length; vacuuming my balls into her mouth and molding them with her tongue. Eventually, when I was about to burst with exquisite frustration, she took me in her mouth and massaged my bulb with her tongue. Then she, literally, swallowed me. Her nose was pressed up against my belly and my balls were on her chin. Where the fuck my cock was, I truly could not imagine. But it felt fucking amazing.It felt good but, on the other hand, it sounded awful; all I could hear was her choking and gagging as she worked me back and forth into her throat but I couldn't pull away: she wouldn't let go of me. At last she slackened her hold on my hips and I pulled out of her mouth. Covered in pints of drool.She looked up at me, almost shyly, as if seeking approval. I wasn't going to make her ask. "That was fucking amazing. Now I want to taste you."Some people think that this is such a cliché: Woman sucks man, man sucks woman, then they fuck. If I had put my cock into Marie at that moment, I would have come before I was halfway in. So not only was I giving my wife pleasure, and I love going down on her anyway, but I was giving myself a moment to recover in order to extend our love-making.Normally I would have laid between her thighs to kiss her cunt, but we seemed to be pushing boundaries of late, so I got her to roll onto her belly with her bum raised. If you have never gone down on your woman like this, do it at least once if only for the view. My view was spectacular. My wife's glorious round ass with her truly adorable vulva peeking between her cheeks. It gave me an almost spiritual joy to behold.I started with her labia, acknowledging her clit but not over-stimulating it, and then moving to her anus. We've never really played bottom games before, but Marie's fascination tonight with; unconventional sex prompted me to experiment. Tonight I truly focused my oral attention on that little sphincter though my hands were permanently up to mischief elsewhere. Once I was satisfied she was happy with my efforts, I straightened up and rubbed my cock at her front door."About fucking time," she gasped. "I was going to start without you.""Oh, be quiet you randy old tart," I replied cheerfully as I slid completely into her. "If you're just going to complain, I won't do this."So saying I pushed my index finger, already well lubricated courtesy of Marie's cunt, into her tight little bum hole.She squealed with a mixture of horror and delight as my digit slipped easily into that place where the sun truly don't shine. At this point I was wishing that her hair was long enough for a pony tail for me to pull on, not just because that seemed to be a common trope in anal sex porn, but because I only had one hand left to pull her onto my cock and, honestly, I thought using the finger up her ass to do it seemed; crude.On the up side though, because we weren't actually 'doggy-style', I was fucking my wife down into the pillow so I consoled myself by just putting my spare hand on her bum, more to support me than anything else.So there we were, Marie with her head on the pillow and her ass in the air, me kneeling behind her with my cock in her cunt and my finger in her bum, both of us naked, horny, and loving every minute of this. No kids to burst in on us mid-fuck, no fear of pregnancy and no need to give a shit what the neighbors would think. We were putting the 'sex' into 'sexagenarian'.I started moving my cock in and out in my favorite long strokes. I think I'd read that the vagina is most sensitive near its entrance so I wanted to get the widest part of my cock stimulating her there as much as possible. Then I'd push my entire length in so she would feel full. I tried to move my finger in and out of her anus at the same time. I did my best, but it was like trying to rub your belly while you're patting your head. Still, Marie seemed to appreciate the effort. She was so wet with arousal that there seemed hardly any friction between us but her vaginal muscles were gripping me like an internal fist. She grunted as she pushed back against me as well as she could. We lasted longer than I expected but eventually we both got there."Oh, fuck;” She gasped, "I'm so; So close; Just touch me; There; Oh, yes; Just; Like; Ah!"Her orgasm was so intense and she gripped me so hard that I came too within less than a minute. I hadn't realized that vaginal and anal muscles seem to be on the same circuit. But when Marie's cunt muscles gripped my cock, her sphincter clamped onto my finger too. I managed to extract the offending digit from his naughty place and collapsed on the bed next to my wife, both of us trying to catch our breath."You dirty old bugger," she said. "What made you decide to do that now?""I'm not altogether sure," I replied truthfully. "But it's occurred to me a couple of times this weekend that I've kissed that little opening while I've been pleasuring both you and Angie, but I've never really done more than that. And I wanted to do it with you. Tonight seemed like the right time.""Mmm," she responded. "Well, just so you know, it's okay to keep that in your repertoire."I made a quick trip to the bathroom to wash hands and cock then climbed into bed to spoon my drowsy wife. As she dozed off, while I played with her boobs I started to think about what having sex with different women would mean to me. I mean, come on, different libidos, different erogenous zones, potentially different 'no-go' areas and, more interestingly different kinks. Marie had a well-intentioned idea, but muggins here had to deliver. And I wanted to do it properly so I slowly and surely drew my plans.TuesdayWe slept in a little that morning so we only had time for a quick missionary fuck to greet the day. Then we used the bathroom and went down to breakfast together. Over tea and toast we chatted about plans for the day. Now UK readers of a certain age will understand, but for everyone else, you might need to know this. British garden centers are often a weekly destination of choice for retirees. Yes they sell plants, and Brits are inveterate gardeners, but they also sell seasonal goods, artisan produce and have great coffee shops. Today though, I offered an alternative to our usual haunt."I think that we should go to a naughty shop." I suggested."Because?" Prompted Marie."Well, last night, after shagging you into unconsciousness, I was thinking about your, our, plan." I paused. "So far we have proved that you can cope seeing me screw another woman, and you can take pleasure with another woman yourself, and we've prepped the beds for lots of sex but;” I hesitated again."Go on," she urged me gently. "Let me see where you're going with this.""It's just that I barely know most of your friends, apart from Angie, and the reality is that we aren't even going on a date before I fuck them. I've no idea what turns them on or anything. Talk about going in unprepared. So I thought, we'd need lube and stuff, so why not a few toys too, to lighten the mood?"She sat back, "Oh, shit! Now I understand why you've not been nearly as excited as I expected. I've been so caught up in this fantasy of my friends all having the same great sex as me," she looked embarrassed. "But I did just what Angie said. She said we were discussing you the same way that the men we despised talk about women. But instead of tits and cunts, just as a cock with a man attached!"She burst into tears. "I'm supposed to be your wife," she sobbed. "I'm supposed to cherish you. But no, I'm just so excited about pimping you out to my friends that I forgot all about your feelings and fears. Fuck! What a bitch I am. Why do you even stay with me?"She ran from the room, tears streaming down her face. Maybe I should have gone after her, but she knew where I was when she was ready. Obviously, being British I made a cup of tea for myself and got one ready for Marie for when she emerged. After I'd finished my drink and eaten my Hobnob biscuit I went past our bedroom on the way to the loo and I could hear her speaking softly on her phone, her voice still breaking with emotion.On the way back downstairs I tapped on the door and looked in. She glanced up through tear stained eyes. I asked her if she wanted me to make her a cuppa. She nodded and told me that she'd be down shortly, after she'd been to the bathroom.She looked a little better when she came down. I shouted to her that I'd got her drink in the living room and she joined me there.She sighed. "We can't keep on like this, can we? I ruined our day yesterday, I've sobbed my heart out this morning for treating you like a whore and tomorrow you're going to join a drug trial: When all you actually wanted was to make love to your wife again."I said; nothing. She needed to work through this herself. Platitudes wouldn't help. Eventually she looked at me. "Geoff, tell me honestly, do you want to sleep with my friends?"I sat forward in my seat. "You have offered me most men's fantasy. A nearly open marriage where I am allowed to have sex with multiple women, and I don't have to think about you with other men. But I worry about the cost. What if this isn't a fantasy but a nightmare? What if it splits us up? What if you can't face living with me anymore after you've seen my cock in all of your friends? Where will we live? How do we explain to our family why we aren't together anymore? I keep trying to introduce reality into this fantasy, but I'm just not convinced that you 'get it' yet." And, yes, I did the air quotes."I suggested the rules, not you, I thought about the need for erection supplements, I bought the bedding. I've been thinking about stuff like sex toys, lube, boundaries for fuck's sake! I need you on the same page or this is a disaster waiting to happen."She sipped her tea. "You've thought about this, haven't you? What do you think could go wrong?""Okay, fair enough," I replied. "Imagine this. One of your fri

Vinho Verde is one of the best-known wines from Portugal. It comes from the Northwest portion of Portugal. The area is green because of its Atlantic Ocean influences as well as denoting the “green” wine that is made from grapes that are less than fully ripe. It comes in both red, white, and rose'. The red wines are mostly consumed locally and is an extremely fruity wine. The white wines are typically blends made from a slew of local grape varieties. The area gets a lot of rain. The proximity to the ocean and the elevation is the two main influences on the vineyards. Tonight, we are enjoying:2024 Roseta Vinho Rose. I purchased at Trader Joe's for $5.99. The Now And Zin Wine website says the wine has a slight frizzante, and nose of ripe red strawberries and cherries, with floral notes in the background. Tastes of red fruit, with delicate citrus coming later. Very refreshing, especially with the slight carbonation.This wine is unique with a slight fiz (carbonation). It's main flavor is strawberry and cherry, but it is a subdued flavor and not over-powering. We both gave the wine a 3-rating. While it is not my type of wine, but I think some people would really enjoy. Next week we will start atwo-week exploration of Portugal.

No es un vino verde. No es una variedad. No siempre tiene burbujas. Y tampoco siempre es blanco. Entonces… ¿qué es el Vinho Verde?――――――――――――――――――――――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:➡ Recibe gratis “El Boletín Serial”➡ Mi página web➡ Sé parte del club¡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.――――――――――――――――――――――

No ano em que o programa de rádio “Fala com ela” faz 20 anos, Inês Meneses vem falar-nos deste espaço em que passa todo o tipo de pessoas e de qual o segredo para a continuidade. Como se mantém um programa durante duas décadas? A autora e comunicadora responde que o que a alimenta é o prazer e a curiosidade.À jornalista Magda Cruz, Inês conta que a pergunta é o âmago do seu trabalho. Mantém o programa “O Amor É”, com o psiquiatra Júlio Machado Vaz, a crónica “O Coração ainda bate” e o podcast “Cultas e Vinho Verde”. Inês desdobra-se em vários formatos, mas é a pergunta que, de uma maneira ou de outra, sempre lá está.Neste episódio do podcast “Ponto Final, Parágrafo”, falamos do seu novo livro, “Linhas de valor acrescentado”, um título que surgiu durante uma insónia, e onde fala muito sobre a vida, o amor e a amizade. Considera apoiar o podcast no Patreon: patreon.com/pontofinalparagrafoContacto do podcast: pontofinalparagrafo.fm@gmail.comSegue o Ponto Final, Parágrafo nas redes sociais: Instagram, Twitter e FacebookProdução, apresentação e edição: Magda CruzGenérico: Nuno Viegas

Carlos Santos, a Master sommelier, takes us on a journey of his home country and through the diverse wine regions of Portugal, exploring notable wines from Vinho Verde, Douro Valley, Bairrada, and Alentejo. The conversation speaks to the unique characteristics of each region's grape varieties, Carlos' personal and passionate stories behind the wines, and the cultural significance of Portuguese winemaking. With a focus on both red and white wines, the episode highlights the affordability and accessibility of these exceptional wines available in Australia. Sponsors: RIEDEL White Wine Glasses: RIEDEL Performance Riesling Red Wine Glasses: RIEDEL Superleggero Hermitage/Syrah and RIEDEL Veloce Syrah/Shiraz GRAYS.COM Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways: Vinho Verde is known for its refreshing Alvarinho grape. The Douro Valley is considered one of the most beautiful wine regions. Bical from Bairrada offers a rich and textured white wine experience. Herdade do Spurão showcases the historical significance of Portuguese winemaking. The conversation emphasises the personal connection to wine and its stories. Carlos reflects on his journey to becoming a Master Sommelier. Chapters 00:00 Introduction to Portuguese Wines 01:14 Exploring Vinho Verde and Alvarinho 08:39 Journey to the Douro Valley 15:39 Discovering the Bical from Bairrada 19:40 Tasting Herdade do Spurão from AlentejoThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Muita gente acha que Vinho Verde é um tipo de vinho, mas na verdade, é uma denominação de origem portuguesa que pode incluir brancos, tintos e rosés! Hoje vou desmistificar esse conceito, explicar por que ele recebe esse nome, quais são suas principais uvas e como o terroir do Minho influencia nesse estilo refrescante e vibrante.Além disso, faço a degustação do Messala, um vinho verde cheio de personalidade.Agora me conta: você já provou um vinho verde que te surpreendeu? Comenta aqui abaixo!

Op de valreep van 2024 kreeg Nadien nog een uitnodiging binnen: een persreis naar het noordwesten van Spanje én Portugal. Om precies te zijn: Arribes, Salamanca, Bierzo, Valdeorras, Monterrei, Douro en Vinho Verde. Wat een droom. Vamos!Dat zorgde er alleen maar voor dat de liefde voor Spanje nog groter werd. Hier gebeurt het, mensen. Het tij is gekeerd van alcoholische sloopkogels met een bak hout naar wijnen vol energie, fruit en terroirexpressie. We love it en zijn nog lang niet uitgepraat over Spanje. Er is weer een nieuwe Spaanse proefbox in de maak. Wil je meer weten? Schrijf je in op de interesselijst: https://mailchi.mp/f52d95c815ec/favo-box-spanje

This show's got everything. It's got deliciously unexpected wine discoveries. It's got live music. It's even got a donkey. You can't ask for more than that.As for how that all comes together...well, you'll just have to listen, won't you?! This episode's all about Portugal's white wines, the best of which are astonishingly good and different and worthwhile (and, relatively speaking, inexpensive). Join us as we explore why this is, from Vinho Verde to the Douro, Dão, Alentejo and beyond, with the help of top-notch producers Tiago Mendes and Daniel Niepoort, plus plenty of open bottles.Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode including full wine recommendations, on our website: Show notes for Wine Blast S6 E6 - Portugal's Great WhitesInstagram: @susieandpeter

Send us a textIn Episode #17, Dr. Kenny Friedman and Rabbi Yisroel Bernath have a wide-ranging conversation about wines they have recently enjoyed over the Jewish holidays, as well as some recent international wine trends.Kenny brings up the topic of a recent study showing internationally, still red wine sales have fallen dramatically, while sales of white, Rosé, sparkling, and interestingly, low-alcohol and non-alcoholic wines have risen. They discuss how this might affect the kosher world.Kenny discusses the following four wines:Château de Parsac, Montagne Saint-Émilion, 2022Château Jaumard, Bordeaux, 2022Gehring, Roter Hang, Trocken, Riesling, 2022Solar Das Bouças, Vinho Verde, Alvarinho, 2022Rabbi Bernath discusses the following three wines:Château Alvignes, Cahors, Malbec, 2016 Château Signac, Chusclan, Rosé, 2022 Guy Eshel Wines, Grenache, 2020Kenny and Rabbi Bernath discuss Rosé, with Kenny saying he generally always prefers white and Rabbi saying he really loves Rosé. They discuss the methods of Rosé winemaking.They chat about Rabbi Bernath's appearance on Matty Matheson's show on Vice called "Dead Set on Life." The episode can be viewed here: https://www.youtube.com/watch?v=Ynxrgz88GkYSupport the showEmail your questions and comments to kosherwinepodcast@gmail.com

¡Vótame en los Premios iVoox 2024! En este episodio de Vino para Camaleones, te invitamos a sumergirte en las regiones vinícolas más fascinantes de Portugal. ¿Sabías que Portugal tiene más de 250 variedades de uva autóctona? Te llevamos desde los frescos y vibrantes vinos de Vinho Verde hasta los tintos robustos del Douro, sin olvidarnos de los secretos que ocultan las regiones de Dão y Bairrada. ¿Qué hace que el Alvarinho de Monção sea tan especial? ¿Por qué los vinos de Baga son comparados con los famosos Nebbiolo italianos? Responderemos a estas preguntas y más, explorando la diversidad y riqueza de los vinos secos portugueses. Además contaos con la colaboración especial a la guitarra de JOAO DEPRIMIDU que nos deleitará con sus fados. Vino para Camaleones es una idea original de Ferran Pacheco para dar a conoce el mundo del vino BAJO EN TONTERÍAS. LINK A LOS VINOS RECOMENDADOS: https://www.vinoparacamaleones.com/blog/los-mejores-vinos-de-portugal Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Portugal – das ist ein kleines Land mit einer umso größeren Weintradition! Und um die zu erkunden, bekommen Lou und Jonas in dieser Folge Unterstützung von Carine Patricio. Die gebürtige Portugieserin ist in Frankreich aufgewachsen, hat in mehreren Gourmet Restaurants in Hamburg gearbeitet und wurde 2020 als beste Sommelière Portugals ausgezeichnet. Mit Lou spricht sie über die vielen tollen Rebsorten des Landes, die Auswirkungen, die das vielfältige Klima auf den Weinbau hat und darüber, welche Anbauregionen Du unbedingt auf dem Schirm haben solltest – beispielsweise das sonnenverwöhnte Alentejo oder auch Vinho Verde mit seinen frischen, leichten Weißweinen. Zum Abschluss gibt's wie immer noch ein spontanes Food and Wine Pairing mit Carines liebsten portugiesischen Gerichten. Wein der Woche: Astrada Tawny Port https://bit.ly/3Tz5jVL Nicht nur zum Kochen, sondern auch wunderbar zum Käse und Dessert funktioniert dieser im Fass gereifte Portwein. Als einer von Lous Liebsten hat der Tawny einen charakteristischen Duft nach Zwetschge, Kakao, getrockneten Kirschen und Zimt. Saftig im Geschmack mit angenehmer fruchtiger Restsüße. Unbedingt leicht gekühlt servieren – 10 bis 14 Grad sind hier optimal! Frage der Woche: Food & Wine Pairing Top 5 Weine aus Portugal - Leitão à Bairrada (Spanferkel) gepaart mit einem Schaumwein aus der Region Bairrada - Sardinhas Assadas (gegrillte Sardinen) gepaart mit einem Arinto de Bucelas - Percebes (Entenmuscheln) gepaart mit einem Alvarinho - Arroz de Pâte (Reis mit Ente) gepaart mit einem gereiften Baga - Bacalhau à Brás (gebratener Stockfisch mit Kartoffeln, Eiern und Zwiebeln) gepaart mit einem Encruzado Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Uma das regiões que mais ganha destaque para os vinhos portugueses é Vinho Verde. A área não produz um único estilo da bebida, mas vários. Diferente do que muitos pensam, o nome do local não está relacionado à cor de seus produtos. OUÇA E APRENDA: sobre a região dos Vinhos Verdes. Aprenda os principais fatores de terroir, perfis e estilos dos vinhos, além de receber indicações dos melhores produtos e vinícolas. VINHO DEGUSTADO: Deu-la-Deu Alvarinho Reserva - Monção e Melgaço 2020 ------------------------------------- Aulas Gratuitas de Vinhos: https://www.sensorybusiness.com/cadastro⁠ ------------------------------------- Dicas e novidades sobre vinhos : Instagram ☛ ⁠https://www.instagram.com/marcelo_vargas⁠ Saber mais sobre o prof. Marcelo Vargas: https://www.sensorybusiness.com/marcelo-vargas

No primeiro Essência da rentrée começamos com o pé direito. Primeiro, no Dão, com o renascimento da Quinta da Alameda. Depois, na Ericeira, onde entre ondas e surf, se redescobre o ouriço do mar.

With just a few weeks of summer left, we have the perfect wine to ensure that you do not squander those last few precious days. Afterall, there are some wines that just scream summer, and Vinho Verde is at the top of the list. Hailing from Portugal, Vinho Verde is a light, crisp, easy drinking, crowd pleasing little spritzer. Yes, spritzer because it is often also effervescent. Vinho Verde is also pretty easy to find in your local store, and very reasonably priced! This episode is also the perfect example of how we love to create content that our listeners care about - and we are starting this series on Portuguese wines based on a recommendation from our faithful listeners! And Portuguese wines are worthy of their own set of episodes because, despite being a smallish country in terms of population, Portugal way out-punches its weight class in terms of wine production. If you are a wine fan and are looking to expand your wine knowledge, learning about Portuguese wines is a must. And we make it fun! Wines reviewed in this episode: 2022 Joao Portugal Ramos Loureiro Vinho Verde, 2022 Casal Garcia Vinho VerdeSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Why You Should Be Drinking Portuguese Wines Now On the podcast today, the Symington family has a history in Portugal as rich as their Ports. We are excited to have DOC Douro Category Manager Mariana Brito and fifth generation family member Harry Symington joining us on the pod from Portugal to share Symington's story. Port is a wine we think of as the perfect end to a great meal, a relaxing wine to sip and toast on an evening shared with family and friends. Port invites us to slow down, sip, and savor. The Symington family has lived by that mantra for generations. They are one of the best known names in Port, admired worldwide for their dedication to the wine and sustainable practices. Symington Family Estates owns the Port Houses of Dow's, Graham's, Warre's, Cockburn's and Quinta do Vesuvio, and dry wine producers in Portugal's Douro Valley, Vinho Verde and Alentejo wine regions. The family is carefully upholding the best of Port's long history while also stewarding the wine into the future, producing dry white, rosé and red wines. While they trace their roots in the Port trade back to 1652, today the fifth generation of Symingtons is leading the way in the family business. You might think of Port as your father's or grandfather's drink. But Port is being rediscovered thanks in part to travelers choosing to go to Portugal and the historic Douro Valley, a UNESCO World Heritage Site, and the world's oldest demarcated wine region as their top destination. For this episodes show notes visit https://sipsiphooraypodcast.com/

Support the Show.The hashtag for the podcast is #nourishyourflourish. You can also find our firm, The Eudaimonia Center on the following social media outlets:Facebook: The Eudaimonia CenterInstagram: theeudaimoniacenterTwitter: eu_daimonismFor more integrative reproductive medicine and women's health information and other valuable resources, make sure to visit our website.Have a question, comment, guest suggestion, or want to share your story? Email us at info@laurenawhite.com

It may be hard to pronounce and spell, but is it ever easy to drink! In this episode, we introduce you to a fun, quaffable, and not so serious wine called Txakoli which hails from the Basque region of Spain. Sometimes also called Txakolina, this slightly fizzy white wine is a perfect summer sipper. While tasting it, we had visions of sitting by the pool or at a cookout with friends on a warm summer afternoon. Heavenly! If you are a fan of Vinho Verde, this wine is definitely another to add to your list. A great wine for cheese plates, charcuterie boards, seafood, and spicy foods. We were impressed by the variety of tastes we found in the wines, and the bigger mouthfeel these wines get from being left on the lees. Wait, you don't know what lees are? Just listen in and we'll tell you!  Wines reviewed in this episode: 2022 Basa Lore Txakoli Hondarrabi Zuri, 2022 Inazio Urruzola Txakolina, 2022 Hiruzta TxakoliContact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

This week, John and Charlie review Espiral, a Vinho Verde wine from Portugal (sourced in Trader Joe's). Initial banter includes John's travel adventures, Japan's "Drip Police", bowling on an empty stomach, drunk snack disasters, running marathons for attention, bullying hangovers, and more. Later, in a new segment titled: Overrated or Underrated, John and Charlie reveal their true feelings towards some of today's hottest trends: avocados, Stanley mugs, and pickleball. Stay connected with the Fully Corked Podcast! YouTube: fullycorkedpod Instagram: fully_corked Credits: Audio: https://uppbeat.io/t/moire/old-town

Growing up in Angola, Luis Seabra returned to Portugal in the 1970's. He studied viticulture at Vila Real and his obsession with terroir led him to work in soil research in Vinho Verde. He launched a revolutionary still wine program while working at Nierpoort, eventually starting his own small winery in 2013, Luis Seabra Vinhos. To Luis, it is all about making wines he enjoys drinking: elegant, fresh, terroir-driven wines that are also age-worthy. Luis Seabra is the most exciting winemaker in Portugal today.  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.

Vinho Verde is a wine ready to satisfy the en vogue wish of fresh, lower alcohol, and authentic. Even so, there are a range of styles and a host of marvelous indigenous grapes to explore. Invest 10 minutes with me so that you can confidently explore and discuss Vinho Verde.ExploreVinho Verde DOPJoão Portugal RamosBroadbent Vinho Verde

Join us as we review the Casal Garcia, Vinho Verde from Portugal. This week, we learn a bit about the Vinho Verde region, Colin loses at his own game, and the boys may have found another Certified Porch Pounder (CPP)! Connect with the show. We would love to hear from you! ⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Instagram⁠⁠ ⁠⁠YouTube⁠⁠ ⁠⁠FaceBook⁠

Portugal kann so viel mehr sein als nur die Algarve, Vinho Verde und Fado. In der kleinen Stadt Fatima in Zentralportugal etwa erschien im Jahr 1917 drei Hirtenkindern sechs Mal die Gottesmutter, und später sahen hier Abertausende das sogenannte Sonnenwunder. Heute ist das Heiligtum von Fatima eines der bekanntesten in der römisch-katholischen Kirche mit jährlich über sechs Millionen Pilgern. Doch Portugal ist auch eine alte Seefahrernation und darum sind die Leuchttürme mehr als nur nautische Wegmarken und Warnsignale. Sie sind marine Sehenswürdigkeiten, mal zierlich, mal wuchtig. Und jeder Leuchtturm hat seine Geschichte aus einer Zeit, als die Leuchttürme noch von einsamen Männern betrieben wurden. Und wenn auch Portugal zutiefst gläubig ist, so werden Kirchen doch auch für andere Zwecke genutzt. In der mittelalterlichen Stadt Orbidos etwa ist aus der dortigen Kirche ein Bücherladen geworden, voluminös und mit allem, was den Leser erfreut. Ein seltsames Gefühl, auf der Altarebene zu sitzen und etwa Fernando Pessoa zu lesen. Peter Kaiser war für ‚Zwischen Hamburg und Haiti‘ unterwegs.

In this episode of the Vint Podcast,  Brady and Billy share their favorite sparkling wine recommendations for different price points.  Then we share one of our favorite past interviews from 2022 featuring  Bartholomew Broadbent,  President and Founder of Broadbent Selections. The son of the legendary Michael Broadbent, Bartholomew shares a wealth of wine knowledge and experiences from his decades in the industry. This conversation first aired on October 6th, 2022 as episode 44. Stick around to the end of the episode for a brilliantly hilarious story about Julia Child!Broadbent Selections is an importer of some of the world's finest wines to all 50 states. They also produce their own wines under the Broadbent name which include Vinho Verde, Port, Madeira, Malbec, and Gruner Veltliner. Bartholomew and his family, along with his late father Michael, have had a massive impact on the world of wine in an amazing number of ways, as you will hear. Happy Holidays!For more information on wine and spirits investing with Vint, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, and more! Disclaimer: https://vint.co/disclaimer

Wines: 2022 Friā Friõ Vinho Verde White and RoséWelcome to another tantalizing episode of Wines to Find, where we take you on a journey to the beautiful vineyards of Portugal with our esteemed guests Jocelyn Brent and Lisa Rankin, the dynamic duo behind Friā Friõ.  Jocelyn and Lisa both have intriguing, worldwide back stories, which they share as they guide us through Portugal's  unique wine-making Vinho Verde region and it's offerings, as well as introduce us to their innovative and talented third-generation winemaker, Joana Santiago.Our conversation doesn't stop there. We embark on a deep exploration into the rising popularity of the low-alcohol wine category. Jocelyn and Lisa passionately advocate for these wines, revealing why they've become  year-round favorites, particularly in high-end restaurants. Be ready to set sail on a wave of change in the wine world, as our guests share their vision to elevate low-alcohol wines, backed by the overwhelming global support from winemakers, restaurants, and consumers.As we draw to a close, we delve into the heart of the matter - sustainability and authenticity in winemaking. Jocelyn and Lisa share their commitment to producing wines that are confident, authentic, and carry immense respect for the vineyard. With the fall season right around the corner, we recommend trying their wines, and invite you to join them on their Instagram journey. So, grab your glass and immerse yourself in the captivating world of Vinho Verde and Vinho Verde Rosé wines.tay in the know and join our WTF Cru.About UsBuy us a Mimosa!We have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Thank you for making us part of your wine story. If you enjoyed this episode, please write a review and share with your wine loving friends and family. To connect with us or to inquire about being a guest on Wines To Find, visit our social media pages Instagram https://www.instagram.com/winestofindpodcast/Facebook https://www.facebook.com/winestofindpodcasts/Til the next glass ~ Cheers!And, remember, join us next time on Wines To Find!Sandy & Michelle

Pour yourself a glass, and get ready to explore the vibrant world of Portuguese beverages! In this episode, we raise our glasses to Portugal's diverse and flavorful drink culture, from coffee to wine, cocktails to traditional libations. Portugal's drink heritage is as diverse as its landscapes, and in this immersive journey, we delve into the stories, traditions, and unique characteristics that make these beverages so exceptional. From the bustling cafés of Lisbon to the vineyards of the Douro Valley, every sip tells a tale. Join us as we uncover the art of ordering the perfect "café" in Portugal. Learn the secrets behind the exquisite "Vinho Verde" and "Port Wine" that have conquered palates around the world. Immerse yourself in the fascinating world of "Ginjinha," a cherry liqueur steeped in history, and discover the refreshing joy of "Poncha," the iconic drink of Madeira. Throughout the episode, we'll unravel the origins, traditions, and nuances that set Portuguese beverages apart. From the sun-drenched vineyards to the bustling city cafes, Portugal's libations are a reflection of its culture, history, and passion for the good life. Whether you're an aficionado seeking to expand your knowledge or a curious traveler eager to explore new flavors, this podcast offers a sip-by-sip guide to Portugal's iconic beverages. So, raise your glass, savor the aromas, and let's embark on a delicious journey through the world of Portuguese drinks. Podcast Shout-Outs: For your next adventure, be sure to travel sustainably, comfortably and be prepared with the latest technology from LARQ. Check out the latest self-cleaning water bottle technology here (affiliate link) Visit our Buy Me A Coffee page to support our podcast through the purchase of a 'virtual cup of coffee' which will be used to fuel our adventures (maybe literally, with coffee!) and keep the content coming! We are eternally grateful for all of our supporters and look forward to continuing the beautiful journey of sharing our travels alongside a community filled with wanderlust! And don't forget that The Traveling Toads experience extends beyond this podcast. Follow us on: Instagram: https://www.instagram.com/thetravelingtoads/ TikTok: https://www.tiktok.com/@thetravelingtoads Pinterest:https://www.pinterest.co.uk/thetravelingtoads/ Twitter: https://twitter.com/TravelingToads or visit our website: www.thetravelingtoads.com for more travel tips and insights. Until next time, happy travels, boas viagens!

Kathryn is on the mend this week, so Tug drinks alone and sips on a fantastic bottle of Vinho Verde. This is a perfect weeknight wine! Kathryn shines a light on this wine region in Portugal, and why Vinho Verde is such a good option for value hounds. This particular bottle is special because it's made from a single varietal, which is a rare practice in the region. In other news, the hosts discuss life with all three kids in school (finally), Tug describes coaching his 4-year-old in his first team sport, and Kathryn has a new book recommendation! The Wine of the Week is Quinta do Ameal, Vinho Verde, Portugal 2021. Hello, Beautiful By Ann Napolitano https://www.goodreads.com/book/show/61771675-hello-beautiful Follow us on Instagram @thelongfinish @esterswine @kathrynweilcoker @tugcoker

Durante o verão europeu, a pequena fábrica de Maria e Luciano Maia chega a produzir cerca de 1600 kg de queijo por mês. O casal já exporta o produto para muitos países do continente. Fábia Belém, correspondente da RFI em PortugalQuando Maria Maia trocou o Brasil por Portugal, no começo de 2015, não pensava em montar uma fábrica de queijo coalho e conquistar o paladar de portugueses “e estrangeiros em geral”, frisa a pernambucana.Muito consumido no nordeste do Brasil, o queijo coalho está presente em diversos pratos tradicionais da região, como na sobremesa cartola ou no escondidinho de carne de charque ou de camarão, por exemplo."A gente come queijo coalho na praia, na rua, nos eventos, com cuscuz, com pão, com tapioca”, explica Maria.Queijo coalho na malaHá oito anos, mesmo morando em Portugal, Maria continuava dona de uma empresa com sede no Recife, o que exigia dela idas frequentes à capital pernambucana, de onde sempre trazia, na mala, algumas iguarias típicas do lugar onde nasceu. Foi depois de uma dessas viagens que surgiu a ideia de produzir queijo coalho em terras lusitanas.Segundo a empresária, em 2015 não existia queijo coalho no país. Para matar a saudade da comida da terra natal, ela trazia, na mala, carne de sol e queijo coalho embalados a vácuo. “Numa dessas idas e vindas, quando cheguei, meu esposo perguntou: ‘Você trouxe o meu queijo?'”. Maria não tinha tido tempo para comprar o produto, mas prometeu fazer o queijo de tradição nordestina.Para colher mais informações sobre a produção artesanal do queijo coalho, Maia recorreu a parentes que têm pequenos laticínios  - empresas de produtos derivados do leite   - no interior de Pernambuco. O passo seguinte foi comprar a matéria-prima de uma vacaria e produzir, em casa, o próprio queijo coalho. A prova do produto ficou por conta do marido e dos vizinhos.  “[Eles] acharam [o queijo] delicioso, melhor do que o do Brasil. Eu disse ‘Ótimo, vou fazer uma fábrica'. Comecei a buscar meios de produzir.”A fábricaFoi nos arredores de Braga, cidade localizada no norte de Portugal, que Maria Maia e o marido Luciano abriram, no final de 2015, a pequena fábrica de queijo coalho. “Fica dentro de umum curral, onde o leite sai da ordenha direto para as nossas tinas de produção”.O queijo que produzem é de “leite puro”, garante. “Ele não leva nem um tipo de aditivo nem massa. É um queijo leve e tem essa característica de não derreter. Então, isso chama a atenção das pessoas”, reforça Maria.“Queijinho das novelas brasileiras”De acordo com a empresária, em Portugal, o queijo coalho ganhou um novo nome, “pois muitos portugueses já nos falam ‘É o queijinho das novelas brasileiras'. Ela conta que frequentemente recebe telefonemas de clientes portugueses que dizem “Olha, faz muito tempo que eu comi o queijo coalho quando eu fui ao Brasil e tenho saudade”.Para portugueses e muitos brasileiros, destaca Maria Maia, o queijo coalho acaba por ser um dos produtos da cozinha dos afetos, que revela a estreita relação entre comida e boas lembranças.“Queijo por si só tem em todo canto. Só que a gente vende a memória afetiva, que é o queijo coalho.”ClientesNa fábrica, o casal conta com três funcionários. A equipe produz uma média de 800 quilos de queijo coalho por mês, mas a produção chega a dobrar nos meses de verão. O que é fabricado atende a demanda interna, além dos pedidos que chegam de países como França, Suíça, Itália, Bélgica, Inglaterra, Irlanda, Luxemburgo. “A gente começou a exportar porque era novidade e não existia na Europa, lembra Maria.Entre os clientes, estão consumidores finais, além de restaurantes e pequenos mercados que vendem produtos brasileiros ou de outras nacionalidades.EventosNos meses de verão, Maria leva dois food trucks para eventos que acontecem na região norte de Portugal. “Não só da comunidade brasileira”, frisa. “Nós também participamos de eventos tipicamente portugueses, como o Festival do Vinho Verde, Do Bira ao Samba, festivais de cerveja que são produzidos por portugueses”.Nessas festas de verão, que acontecem todos os finais de semana, o queijo coalho é comercializado assado e servido em pequenos espetos de madeira. Dependendo do gosto, o cliente compra com ou sem oréganos, mas também existe a versão doce com melaço de cana, com doce de leite ou com goiabada cremosa, explica.“Num evento, no ano passado, um francês comeu oito espetos”, lembra com entusiasmo a empreendedora brasileira, que é psicóloga de formação. Maria Maia diz que tem de se apaixonar por tudo que faz, “senão, a gente não tem sucesso”.

The mindset of being unprepared - HURRICANES and other life challenges   Don't overthink getting prepared, think like a minimalist. Less is more.  Do your research from reliable sources Reliable sources are NOT your friends Mass media will give extreme views  Do prepare for your pets ....and the “ what- if” something happens to YOU Who will take your pets Who will care for YOU. Even a small life insurance policy will give you peace of mind that there is money for the care of your pet and your “ after-life”.  Sounds weird but it's reality. Quantum leap strategy DR. PRICE PRITCHETT - how to think DIFFERENTLY is what he teaches: https://youtube.com/clip/UgkxFhKSDcNzdwxbD3UnGkSbO2Hj2wif5muN?si=p_PLjBzKdo9QEfOe   Kundalini yoga.. avoid Calamity https://youtu.be/AxefrkDOOY8?feature=shared   Wine - the changing of the seasons is upon us although we are STILL experiencing record heat all over.  Here are some cooling wines, low in alcohol and easy foods pairings: Vinho Verde - portugal, light, crisp and refreshing.. guacamole, Mediterranean style foods DRY RIESLING Herman Wiemer Trimbach a classic Alsatian riesling Pairs well with spicy foods, even Tex Mex, sushi,  An interesting article about people of color in the wine industry published by SevenFifty SevenFifty Daily meet wine professionals of color whose careers have been propelled by initiatives like The Roots Fund, Wine Unify, and The Hue Society: The Real Career Impact of DEI Organizations in Wine | SevenFifty Daily https://daily.sevenfifty.com/the-real-career-impact-of-dei-organizations-in-wine/   My Favorite Things  Vahail1956@gmail.com   FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURSE - created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp   Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us @valeriehail56  

When you imagine your time in Portugal, perhaps you see yourself tasting port in dimly lit cellars surrounded by large barrels or sipping red wine over an al fresco meal with a view of the ocean. Portugal is not lacking in well-known ways to unwind with a drink or two. But the drinks you already know are only half the story. In this episode, Catarina takes you on a tour that begins with the fabulous Port and Vinho Verde you may know and continues on to incredible wines, cocktails, craft beer, and other boozy delights you might never have expected.--- Planning a trip to Portugal? Get authentic, on-the-ground advice from our network of local experts. Cerca's Concierge is open and free for a limited time in Lisbon and Porto!For this episode's full show notes, download the free CERCA app, available for iOS. Get maps, photos, and info on the places mentioned. Plus, ad-free listening, bonus content, and early access to other episodes in this guide.Want more? Visit CercaTravel.com for more news on where Cerca is going and to sign up for special access to new features. ---CONNECT WITH CATARINAOn the web: aportugueseaffair.comOn Instagram: @aportugueseaffairOn Facebook: /aportugueseaffairCONNECT WITH CERCAOn the web: cercatravel.comOn instagram: @cerca_travelOn Facebook: /cercaguideSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thu, 13 Jul 2023 07:59:05 +0000 https://podcast20835d.podigee.io/140-quintadoermizio 8646b6fa3d1f6c0483b7ccf196e2c5d5 Emily visits Antonio in Vinho Verde! Join Emily in the Vinho Verde region in Northern Portugal with producer Antonio Monteiro of Quinta do Ermizio. Find out about the wines, and listen along as they also taste and discuss some older vintages together. 140 full Emily visits Antonio in Vinho Verde! yes Wine podcast,Juice podcast,Wines of portugal,Vinho verde Emily Harman & Guen Douglas

We bring to you one of our favorite summer sippers Vinho Verde, and one of the better-known wines in the US to come out of Portugal.  Julie pours one of our favorites from our shop. Allie gives you all the details about how this 'green' wine region has many delicious options. We end with the legendary Kingdom of Tartessos, and the Celtic connection to ancient Portugal. Grab a glass and sip along with us. Cheers!Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - info@crushitwinesb.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.crushitwineshop.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Indie Wine Podcast episode 15 - David Teixeira - Lusu Cellars. David brings his Portuguese heritage to the way he thinks about and makes wines. He makes California versions of traditional Portuguese styles like Vinho Verde or a Sercial like "Mad-Era" as well as California heritage styled Zins, Mouvedre and Carignane. Lusu Cellars is located on Camelia St. In Berkeley California, this winery location has been home to many important wineries over the years from Fretter Wine Cellars to Edmunds St. John to Ladd to Broc. David works mostly with fruit from El Dorado and Lodi making wines that go wonderful with food. You can find David's wines at www.lusucellars.com and follow his instagram https://www.instagram.com/lusucellars and follow the podcast https://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 or Spotify at - https://podcasters.spotify.com/pod/show/matt-wood4/support https://linktr.ee/indiewinepodcast --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

Inspired by last weeks look at Vinho Verde we're traveling again to Portugal to look at some of their other fantastic spirits. Cheers!

Move over rosé, this week on Neat! we're talking about the perfect spring wine; Vinho Verde! Join us as we learn all about this refreshing and affordable Portuguese classic. Cheers!

The Gaslight Effect  explains the long-term effects of repeated gaslighting: an insidious and sometimes covert form of emotional abuse in which a gaslighter undermines and controls another person by deflecting, twisting, and denying their reality. Gaslighting can happen in a romantic relationship, between family members, or at work—but in every case, it leaves you constantly second-guessing yourself, unable to make simple decisions, and destabilized from the constant reality shifts.The Gaslight Effect Recovery Guide is a tool for personal exploration that will help you identify if you are part of a pattern of emotional abuse and pull yourself out of that dynamic with a few crucial mindset shifts. Through prompts, checklists, quizzes, and guided reflective questions, you will explore past and present relationships, gain the confidence to leave an abusive partner or set boundaries in an unavoidable situation, and heal after gaslighting.  This interactive workbook will help you:Name the Gaslight Effect and identify abuse in any relationship.Heal a relationship or free yourself from a gaslighting dynamic.Learn what makes you vulnerable to gaslighting.Deepen your self-awareness and self-compassion.Expand your capacity to trust yourself and reach out to others for support.The Gaslight Effect Recovery Guide will help you reveal the truth behind gaslighting interactions, allowing you to cultivate happy, healthy relationships and regain your joy, creativity, and sense of self.About our guest:Robin Stern, Ph.D., is the co-founder and associate director for the Yale Center for Emotional Intelligence. She is a licensed psychoanalyst with 30 years of experience treating individuals, couples, and families.Robin is the co-developer of RULER (an acronym for the five key emotion skills of recognizing, understanding, labeling, expressing, and regulating emotions) an evidence-based approach to social and emotional learning that has been adopted by over 4,500 schools across the United States and in 27 other countries. She also is the co-founder of OjiLifeLab, a digital emotional intelligence learning system for businesses. Robin consults with hospitals and companies on the application of emotional intelligence in management and leadership. She serves on the advisory board for organizations including Crisis Text Line, Think Equal, and The International Society for Emotional Intelligence.Resources Mentioned:The Gaslight EffectThe Gaslight Effect Recovery GuideConnect with Dr. Stern:WebsitePodcastInstagramThe hashtag for the podcast is #nourishyourflourish. You can also find our practice on the following social media outlets:Facebook: The Eudaimonia CenterInstagram: theeudaimoniacenterTwitter: eu_daimonismFor more reproductive medicine and women's health information and other valuable resources, make sure to visit our website.Have a question, comment, guest suggestion, or want to share your story? Email us at info@laurenawhite.com.Support the show

J & Z become some basic b***hes and have a bottle of Vinho Verde. We talk about wedding season, and Z talks about Jacks's unwillingness to be reasoned with when drunk.

Happy St. Patricks Day! In todays episode, Shelley and Phil sit down with pop star and new winery owner, Brianna Shelko, tasting through her #Marbelous Marble Wines California Red Blend as well as a Vinho Verde from Portugal in honor of St. Patricks Day. We've made it to another Friday! #HappyFriday! #ItsWineTime! #Cheersing #MarbleWines #MarbleRed #ItsMarble #WinasourWines this episode:2021 Blanka Vinho Verde ($11 from Total Wine)

Join me for my travels through Portugal. In this podcast version of Exploring Portugal, Drinking Wine, you'll meet Carlos de Jesus, the Director of Marketing and Communications of Amorim Cork. From then on, you'll have a newfound respect for the next cork you pull from a bottle! Then I'll sit with Sophia Renquivst from deep within the majestic Douro River Valley. She's been involved with the family's Quinta de la Rosa for most of her life. You can stay at their successful Port house, enjoy the fruits of their labor and the stunning scenery.  The setting for the next interview is like a fantasy land. I sit with Fabiano at Quinta da Avaleda winery in the popular Vinho Verde region. For images and a more detailed story look for my travel blog "Exploring Porgutal, Drinking Wine" at OnTheWineRoad.us. Enjoy the exploration!

Originally aired November 2022: The Thieves are  back in Europe to explore the wealth of indigenous grape varieties and stunning stunning old vineyards found in Portugal.  Exactly how this sliver of the Iberian peninsula has been able to safeguard traditions, vineyards and distinctive regional character is what Sara and John are out to learn in this special reissue episode.  They have a hunch that large-volume producers have a role to play, and invite three important guests to investigate: Martim Guedes, the Co-CEO of Aveleda (along with Antonio Guedes). Martim's great-great grandfather Manoel Pedro Guedes founded Quinta da Aveleda in the Minho region 150 years ago, helping the wines of Vinho Verde achieve international recognition . The company has since expanded to the Douro, Bairrada and Algarve, and exports to more than 70 countries.Luís Almada is an Executive Board Member of Casa Santos Lima, a family owned company that makes wine in Lisboa, Algarve, Alentejo, Vinho Verde and the Douro, exporting 90% of its total production to more than 50 countries on 5 continents.  Casa Santos Lima is It is the largest single producer of Vinho Regional Lisboa (responsible for the production of more than 50% of all the certified wine in the Lisboa region) and DOC Alenquer.Pedro da Fonseca is  managing partner of Vicente Leite Faria in the Douro Valley, drawing on fruit from estate vineyards as well as hundreds of small growers that together account for over 500 hectares of vineyards.  Born in Portugal but raised in Canada, Pedro studied at York University in Toronto before earning a Master's degree from Harvard, and he's currently a PhD candidate at the London Metropolitan University. Pedro has a sincere love for wines of his mother country and their proliferation abroad. We delve into topics such as the incentivization of small growers by large producers,  land conservation, and the preservation and re-propagation of rare, indigenous grapes. Although other countries such as the Republic of Georgia, Greece, and Italy can also boast many indigenous grapes, Portugal claims the highest density, some 250 varieties across an area six times smaller than France (551,500 km² vs. 92,120 km²).  But many are on the verge of extinction. We'll find out what large wine companies are doing to help protect and preserve grape varieties that are at risk such as Azal, Codega do Larinho, Sousao, Tinta Grossa, and Jampal, among many others. Climate change has also affected Portugal harder than many wine regions, pushing Portuguese growers to become global leaders in responding to the climate threat.  You'll find out what environmental initiatives these leading brands have undertaken, and how have these practices have had an impact on the industry at large.Join John and Sara for an invigorating discussion on the role of leading brands safeguarding land, grapes and traditions in Portugal. Sponsored by ViniPortugal. 

From the fortified Port wines of the Douro Valley to the bright, crispy whites of Vinho Verde, Portugal is one of the most diverse and interesting wine regions of the world—yet still remains under-the-radar. Having just returned from a month-long trek through the region, Amanda is downloading everything she gathered, including some of the surprising techniques used to make Port, unusual dishes like Percebes, and why this stunning region might be her favorite in the world. Wines Featured on This Episode: 2019 Pocas Junior Vale de Cavalos Douro Red Blend 2020 Soalheiro Alvarhino Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Vanessa Conlin Shop all the wines at Wine Access Articles Discussed Hosts: Amanda McCrossin & Vanessa Conlin Producer: Chappy Cottrell Music: Diego's Umbrella

The Thieves are  back in Europe with a look at the wealth of great value wines available in Portugal. A country that has been able to preserve and protect a great number of indigenous grape varieties, Portugal is home to a wealth of stunning old vineyard sites owned by a multitude of small growers.  How safeguarding traditions, vineyards and distinctive regional character is achieved, is what Sara and John would like to know more about but they have a hunch that large-volume producers have a role to play.In this episode, they delve into topics such as the incentivization of growers from large producers, as well the preservation of land under vine in Portugal, which has been on a steady decline since 2007, like much of Europe.  Within the framework of land conservation, they will also discuss the preservation of rare and indigenous grape varieties in Portugal. There are a few countries in the world, such as the Republic of Georgia, Greece, Italy and Portugal where very rare indigenous wine grapes are found. In fact, Portugal has a surface area six times smaller than France (551,500 km²), has over 250 varieties. This gives Portugal (92,120 km²) the highest density of indigenous wine grapes in the world, and many are on the verge of extinction. We'll find out what large wine companies can do to help protect and preserve grape varieties that are at risk such as Azal, Codega do Larinho, Sousao, Tinta Grossa, and the uber rare Jampal. Also up for discussion is how climate change has affected large scale grape farming in Portugal. Hit harder than most wine regions by rising temperatures and drought, Portugal is emerging as a global leader in responding to the climate threat.  You'll find out what, if any environmental initiatives guests of leading brands use and how have these practices had an impact on the growers they employ or other wineries in the region. AND finally, we'll hear about the evolution of export practices.Joining  the discussion is Martim Guedes, the Co-CEO of Aveleda (along with Antonio Guedes). Martim's great-great grandfather Manoel Pedro Guedes founded Quinta da Aveleda 150 years ago. Manoel was a pioneer in the region helping the wines of Vinho Verde to achieve international recognition and brought viticultural savoir-faire from Bordeaux to the region helping to improve quality production. The company has since expanded its presence outside of Minho to Douro, Bairrada and Algarve and exports to more than 70 countries. The Thieves are also pleased to welcome Luís Almada to the program who is the Executive Board Member of Casa Santos Lima and Vicente Leite Faria. Luís has a Masters of Wine Business from the University of Adelaide and then began working with Casa Santos Lima 9 years ago. Casa Santos Lima is a family owned company who makes wine in Lisboa, Algarve, Alentejo, Vinho Verde and the Douro, exporting 90% of its total production to more than 50 countries in all 5 continents. It is the largest single producer of Vinho Regional Lisboa (responsible for the production of more than 50% of all the certified wine in the Lisboa region) and DOC Alenquer. Chiming in as well is Pedro da Fonseca, the managing partner of Vicente Leite Faria in the Douro. Born in Portugal but grew up in Canada, Pedro studied in Toronto at York University before receiving is Master's degree from Harvard and is currently a PhD candidate at the London Metropolitan University. Pedro has a sincere love for wines of his mother country and its proliferation abroad. Join John and Sara for an invigorating discussion on the role of leading brands safeguarding land, grapes and tradition in Portugal. This episode is made in partnership with ViniPortugal.

In this episode of the Vint Podcast,  Brady and Billy discuss some recent collections sell-outs, chat about Brady's travels in Greece and some great Greek wines, and interview Bartholomew Broadbent,  President and Founder of Broadbent Selections. Broadbent Selections is an importer of some of the world's finest wines to all 50 states. They also produce their own wines under the Broadbent name which include Vinho Verde, Port, Madeira, Malbec, and Gruner Veltliner. Batholomew and his family, along with his late father Michael, have had a massive impact on the world of wine in an amazing number of ways, as you will hear. Enjoy!Last but not least, check out our open collections. Cheers!Contact us anytime at brady@vint.co or billy@vint.co

Wine is a product of nature, human intervention, chemistry, and it's subject to many outside influences – storage, transport, handling – that can do a number on what's inside the bottle. In this episode, we cover the main things that could go wrong with wine, how they got there, and what to do about it (where possible)! Photo: Pixabay Shout out to Jamie Goode, the outstanding scientist and wine writer who makes so many complex science concepts so easy to understand. Here is the link to his book, “The Science of Wine from Vine to Glass,” from which some of the reference materials for the pod were taken. Also to “Sotheby's Wine Encyclopedia,” who (always with the humor of Tom Stevenson) brings up a number of very real faults that a lot of the mainstream wine press forget to mention (sauerkraut, anyone?). Other sources are below!   Here are the show notes: We start with defining what a flaw is in a wine, versus a taint, as defined by Jamie Goode. Then we talk about just plain old sucky wine. Flaw v Taint: Flaw is endemic to the wine, it happened in winemaking or vineyard Taint is from outside winemaking, like from packaging or from the winery We discuss the Japanese concept that talks about how small flaws can accentuate beauty (it is called Wabi-Sabi, the art of imperfection). Not all technical flaws are bad!     NOT FLAWS: Next we tackle things that need to be dealt with, but aren't flaws or taints: Sediment: What is it? Tannin chains combining and falling out of solution. Looks like your coffee filter threw up or there are brown flakes in the wine. What do you do? Decant, get a filter Sediment on a glass from Canva Images Cork floating in your wine: What is it? User error or an old cork. If you break the cork when you take it out, it may drop some flakes into the wine. If it's an old cork, this is even more likely! What do you do? Fish it out with you finger, a spoon, or get a filter Film/oily looking stuff on the surface: What is it? Most likely it's dishwashing soap residue from either glasses or decanter What do you do? Clean your glasses of the residue, send the glass back if you're in a restaurant. At home, warm water is often good enough to clean wine glasses as long as you have a good brush   Bubblegum, pear drop, nail-polish like aromas: What is it? These aromas come from carbonic maceration, a red winemaking technique where the winemaker ferments the grapes with no oxygen or yeast. Instead they use carbon dioxide to promote the conversion of sugar and malic acid to alcohol. Byproducts of this process are these aromas, and more to boot. Overly cool fermentations can also cause these types of aromas. What do you do? If you hate this, chuck the bottle or give it away and remember you don't like wines made with carbonic maceration. Never buy Beaujolais Nouveau! Tartrate crystals: What is it? Crystals appear either on the side of the cork that was in contact with the wine or, often, at the bottom of the glass in white wines. Tartaric acid was not fined, filtered or stabilized out so tartaric acid crystals formed and the wine cleaned itself up naturally! What do you do? Dare I say it again? Get a filter and get them out if they are in your wine. If they are on the cork, admire how pretty they are and enjoy the wine. Earthiness, green pepper notes: What is it? Just normal wine flavors. The earthiness could be from terroir or it could be the grape. Green pepper is from a compound called methoxypyrazine that is common in Cabernet Sauvignon and its parents, Cabernet Franc and Sauvignon Blanc What do you do? If you love it, drink wines with those profiles. If not, there are plenty of wines without these characteristics Before getting into the major faults, I discuss one that is on the line: Cloudy/Hazy wine: If it's not sediment causing the problem, it could be protein. It may settle out or it may just be part of the wine. Natural wines and unfiltered wines have haze often. Just proceed with caution if you see it. It could be fine or indicate a flaw to come.     Then we hit the hard-core flaws   1. Cork taint What is it? It comes across as musty, wet dog, wet wool, cardboard or, at lower levels, as a wine with acidity and bitterness but no fruit flavor. It is caused by a molecule called TCA, which lives in the pockets of corks but also barrels, cardboard, wood cases, and corks (so yes, screw cap wines can have taint!)   What do you do? About 1-3 bottles in 100 have TCA taint, since cork is better chosen and sanitized now. People also use cork alternatives – plastic corks, screw caps, etc, but event those aren't foolproof. If you get a corked wine, return it. There's no fixing it (although occasionally if the wine is just musty, a good swirl and some time will bring it back)   Photo: Pexels    2. Oxidation What is it? When too much oxygen enters the wine in production, bottling, or storage (the cork or screw cap wasn't affixed properly), the wine can be exposed to too much oxygen. Oxygen is important to making a wine taste great when it's in your glass but if it has too much oxygen before you are ready to drink it, it can make white wines a little brown/tawny, reds a little orange/brown. They will have Sherry-like notes, which shouldn't be there and they will acquire nutty, smelly caramel notes in reds or, if it occurs with Volatile Acidity – vinegar notes. Oxidized wine can also be flat in flavor and aroma   What do you do? If it tastes ok to you, drink it! It won't get better so if you hate it and it's oxidized, bring it back       3. Volatile acidity (VA) What is it? When acetic acid or lactic bacteria is present on the grapes or in the winemaking and has these substances have sufficient oxygen to grow, the wine will taste like vinegar, or nail polish remover. At low levels, VA can present savory and sweet notes that taste good, but at high levels the wine is undrinkable. What do you do? Bring it back for an exchange or refund     5. Reduction/sulfur issues What is it? If you make wine in a reductive fashion – with very little oxygen and utilize too much sulfur, things can go wrong. Yeast make volatile sulfur compounds and things go bad quickly. Hopefully the winemaker catches it before bottling. If not, your wine will smell like burnt rubber, skunk, onion, garlic, rotten eggs, and smelly drains. These are ethyl mercaptans and they are so gross.   What do you do? If any of the above listed smells are in your wine, return it. There is one related thing, however, that may be ok: the smell of matchstick or flint. You may find those aromas in wines that have been made in a reductive fashion. If you swirl or aerate the wine, it will blow off. If your wine has a struck match aroma, rather than a burnt one, give it a few minutes before you issue a verdict and return it.   Reductive wines can smell like skunk!  Photo: Pixabay   5. Maderized wine What is it? The wine has been cooked from poor storage or transport. Often these wines are also oxidized (bonus!). They taste like stewed fruit, burnt caramel, and jam. If you look at cork you may see wine leaking out, and when you remove the cork, there is often wine up and down the sides   What do you do? The wine is toast. You can't save it, so return it.     6. Bubbles in a still wine: What is it? Carbon dioxide has infiltrated the wine. It could be added for texture and style fizz like in Vinho Verde, some Austrian and German wines. OR, and this is the flaw, the wine was bottles with too much residual sugar after fermentation, and yeast were still alive. That fizz is an unplanned secondary fermentation happening in the bottle: re-fermentation has started   What do you do? If it's intentional, it's great. You can swirl to get the bubbles out and that sometimes works if you don't like seeing bubbles (or you can just make peace with them)! If it's frothy from secondary fermentation – it's spoiled, bring it back to the shop.       7. Lightstrike What is it? Ultraviolet (UV) and blue rays from artificial lights and the sun break up amino acids in wine and cause it to stink like cabbage, cauliflower, farmyard/poo skunk, and cardboard. This fault happens most often with whites and wine in clear bottles. According to San Francisco retailer J.J. Buckley, clear bottles block only 10% of light, amber bottles block 90% of light, and green bottles block 50% of light. That means whites and rosés in clear bottles are especially susceptible.   What do you do? The bottle is ruined, return it Cabbage smelling wine is often from Lightstrike Photo: Pixabay    8. Brettanomyces: What is it? Metabolites produced by yeast called Brettanomyces bruxellensis – (shortened to brett in wine parlance), wait around until AFTER fermentation, then they consume the residual sugar saccharomyces cerevisiae (normal yeast) have left. The byproducts are flavor chemicals that can lead to manure, horse saddle, band aid, medicinal, and metallic notes. This happens mostly in red wines, as white wines have acidity to protect them.   What do you do? How you view the wine is really based on taste. Flavors vary based on the strain of brett, and the level of it in the wine. At low levels it adds gaminess, earthiness, spice, and savory notes to the wine. It can be hard to pinpoint in a wine. If you like these types of flavors, you likely enjoy brett. If not, stick with more New World wines from larger wineries, as they really try to eliminate all traces of the metabolite!     9. Mousy What is it? In wines without sulfite protection, mainly natural wines these days, the wine has a few molecules that smell like a mouse or mouse pee. The wine can seem fine when you open it but then the aroma and flavor can appear as the wine is in the glass. Often it just stinks right from the get-go   What do you do? Sensitivity varies. Some people hate it, some are ok with it. Some can really detect it, others don't notice it. Again, it's down to personal choice whether or not you return the wine for the flaw or accept and like it.   10. Smoke taint Fires in California have caused smoke taint. Photo: Unsplash   What is it? A direct result of nearby wildfires. According to Australian research, grapes are most susceptible to smoke, ash, ashtray, singed, and cured meat notes if fires are near the grapes from the period after veraison (when grapes change color, the last stage of ripening) through harvest. Flavor compounds permeate the skins, especially and the result is red wines that are nearly impossible to save. Whites from wildfire vintages are usually ok, as there is no skin contact necessary and the pulp is protected by the skins, but red wines can't be fixed without affecting wine quality, for now.   What do you do? For now, there is no solution to smoke taint. If you see a wine is from a vintage and an area that had wildfires, caveat emptor. Some wineries will release a wine even if it's like choking on an ashtray. Better to stick with whites from the area, if you can.    _______________________________ Other stuff not always on the taint list!   Soapiness: Happens when acids produced by yeast are like salts: Caprylic acid salt (decanoic acid), and leave a soapy taste especially in white wines. They smell like soap but are fruitier. This note is common in high-alcohol wines. (Source: the "Le Nez Du Vin" wine faults kit and Sotheby's Wine Encyclopedia). Like everything, a small amount is tolerable, a larger amount is a fault (and of course, make sure that soapiness isn't from actual soap, as previously mentioned) Soapiness is a fault in a wine!    Cheese: If it's subtle or in an old Riesling, cheese notes are usually good and integrate with the wine's flavors. If it's more like stinky cheese, it's from ethyl butryrate and the wine is done: Take it back     Geranium notes in sweet wines are from sorbic acid or the degradation of geraniol aromas. It is considered a flaw, as are the phenol off-flavors of Carnation notes. Whether or not you like the wine is a matter of taste, but in high concentrations, it is gross and a flaw.   Sauerkraut notes are a bridge too far beyond sour milk or sour cream and are from too much bacteria in the malolactic fermentation. Yuck! This is a definite return to the shop!     This is by no means a total and complete list, but we did the best we can and hopefully it will help you ID what is a flawed or tainted wine and what is just a wine that is poorly made and bad.   _______________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Vinho Verde, the DOC (Denomination of Controlled Origin) Region, has made wine since Roman times. This region is one of the largest DOCs in Europe but within its boundaries there are vast differences between the nine sub regions. In this show,  Mafalda Teixeira Coelho, co-owner of Quinta da Raza and Pedro Campos, winemaker clear up a lot of the misconceptions about Vinho Verde. We learn about the terroir of this old and complex region, the various subregions, and how serious, and sometimes ageworthy wine is being produced here.   Photo: Mafalda Teixeira Coelho, co-owner of Quinta da Raza and Pedro Campos, winemaker (c)Wine For Normal People  In September 2021, I visited the region and I just loved the wines of Quinta da Raza, I adored Mafalda and Pedro, and I thought they were perfect representatives to tell us about their corner of this big region, in Basto, and what they are capable of making in this unique terroir.   Here's what we discuss in the show: The diversity of Vinho Verde, it's 9 sub regions and how proximity to the sea, position in the mountains, and soil type make big differences in the grapes you can grow and the resulting wines. Map: Vinho Verde Commission   Pedro tells us about the Basto subregion, where Quinta da Raza is located. It is inland, on granite, schist, and clay soils. The location is a bit more continental with warmer summers and cooler winters than places near the coast, meaning grapes can get fully ripe and quite flavorful.   To understand Vinho Verde, you must understand the nuance between the granite terroir v. the schist terroir. Pedro tells us what the differences are and why they matter.   Mafalda shares the history of the estate and how it was passed down to her husband Diogo, who she manages things with today. Mafalda Teixeira Coelho, co-owner of Quinta da Raza and her daughters, (c)Wine For Normal People  Pedro tells us about the main grapes of the region: Azal, Alvarinho, Avesso, Arinto, Trajadura, and the reds Padeiro and Vinhão. He tells us about the various brands of Quinta da Raza Dom Diogo is the traditional brand that is sold mainly in the Portuguese market Quinta da Raza is a more international style, and where you'll find those more serious whites like Alvarinho, Avesso, and Gouveio Raza is the very traditional, fizzy Vinho Verde of Arinto, Trajadura, and Azal, with the Rosé made of Vinhão, Padeiro and Espadeiro Nat their line of Pet Nat (Petillant Naturel), sparkling wine made in the ancestral method with a single fermentation happening in the bottle from which you drink it   We discuss some of the important techniques they use to get high quality wine – traditional things like hand harvesting grapes and foot treading in stone lagares, and then more modern things like using stainless steel tanks and modern winemaking techniques. Hand harvest at Quinta da Raza (c)Wine For Normal People  Pedro tells us Alvarinho and Avesso are good candidates for aging, with Gouveio as a possible third.   We finish the conversation by talking about Quinta da Raza's commitment to sustainability and the bright future for the Vinho Verde region and for the winery.   Quinta da Raza's wines are fantastic. Seek out the basic Raza, but try to find the single varietals, they are inexpensive and drink way above their price point!   ________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.    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

Light and refreshing, Portugal's Vinho Verde is easy to enjoy. See omnystudio.com/listener for privacy information.

Drink of the day: Vinho Verde spritzers!  You can find all the information you need right here at Patreon.com/thegarbagebarge!  Join our Discord here: https://discord.gg/nJ8XMFPj Ask your question for the Life Boat anonymously here through this form! You can shop at The Garbage Barge Zazzle Store to support us as well!  Intro, Outro and Criminy River … Continue reading "250: Happy Pride and Our 250th Episode! We Try To Watch Bravo and Just Chat For An Hour Straight!"

Vingo Verde is one of the hottest wine categories in America right now. The quality coming from this important region of Portugal is creating consumer awareness of this slightly bubbly wine.  The wine regions of Portugal are plenty and anchored by the infamous Port wines. Most American consumers are not aware of the plethora of still wines being produced there, let alone the variety of styles and complexities.  In 1993, my father and I visited Vin Expo and to our surprise, because the show was so large, we were left to fend for ourselves to taste wine. During the podcast I gained concurrence from Mafalda that the still wines of Portugal had a long way to go and were quite undrinkable at the point.  Not the story today, like many wine producing countries in the world, Portugal has emerged through technology and passion, in the world of wine as a force to consider. Have a listen to Mafalda.

We're heading out the ballgame!  This week's Cinemavino kicks off our six-week series of baseball movies.  Episode one is at the top of my all-time favorites:  Bull Durham.  It was a modest hit when it came out, but Ron Shelton's rom-com has slowly gained steam as one the best baseball flicks ever. We pair this cult classic […] The post Bull Durham (Vinho Verde) appeared first on Cinemavino.

Hannah and Abbie discuss Vinho Verde, banana laffy taffy, limoncello almonds, and apparently all things yellow.