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4 episodes with vinifera
2 episodes with vinifera
31 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
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Have you ever had an Ice Wine? It can be a great wine to pair with dessert. What is Ice wine? It comes from the German word Eiswein. It is a sweet wine made from ripe and healthy grapes that are picked after being allowed to freeze on the vine. The grapes are pressed while frozen resulting in a juice with a higher sugar content. Canada is the world's leading producer of ice wine where they have trademarked the term “Icewine.” Onterio is the leading province in Canada for the production of Icewine, and Canada has strict rules on its production. It must be naturally frozen. The air temperature must be -8 degrees C/17.6 degrees F or less during the harvesting and pressing of the grapes, which must be a continuous process. The grapes must not have less than 35 Brix sugar and the bottled wine must have at least 100 g/l residual sugar. All Icewine is a varietal wine and must be Vinifera grapes or the French hybrid Vidal Blanc.The bottles are typically 375 milliliters, or half the size of a normal wine bottle. Some of these wines are not cheap. They are more expensive because the wines are not easy to make, the yields are lower, and there are many risks in making them. First, the grapes can rot or animals can eat them. Then after harvest, yeasts or bacteria on the grapes can affect the taste. Also, the grapes and processing must also occur in the cold and normally at night.What is Brix, pronounced “Bricks”? It measures the amount of sugar in the grapes. It is measured by a handheld refractometer and is measured in degrees. Each degree equals 1 g of sugar per 100 g of juice. A typical white wine has between 20- and 24-degrees brix and red wines between 22- and 26-brix. Sparkling wines range around 17- or 18-brix. The alcohol potential of the wine can be calculated from the Brix by multiplying the degrees of brix by between 0.55 to 0.65. Higher alcohol levels can be achieved by adding sugar during the fermentation process.Tonight, our two wines include: 2023 Northwind Vidal Icewine, purchased at Costco for $19.99. It has 10.5% alcohol. It has aromas of wildflower honey, candied orange peel, and lychee. Flavors of pineapple, peach, and honey. High sugar is balanced by high acidity. NV Cooper's Hawk Ice wine, purchased at Cooper's Hawk for $29.99. Aromas of apricot, peach puree, ripe pineapple, candied mango, butterscotch, and honeycomb. Similar on palate with a burst of tartness on the finish. Pairs with Crème brulee and pineapple cake. 13.5% alcohol. Next week we will have something a little different. We will sample a few wine-based cocktails to help you get ready for Christmas.
We're going back to Michigan for this episode to talk to Andrew Backlin, the production mangager / winemaker of Modales Wines in Fenville, Michigan. You may have heard Andrew's voice already if you listened to the first part of my special Death In the Vineyard series. Andrew introduced me to a little known fact outside of Michigan. Michigan farmers produce over 300 different kinds of crops, making Michigan the second most agriculturally diverse state in the US… after only California. Andrew tells the story of Modales' transition from conventional wine production just four years ago, to fully organic for the last three years and now certified… growing mostly vinifera. Their vineyard went from dead, round-up nuked hardpan with basically zero organic matter, to living, thriving, healthy soils with worms and a 400% increase in organic matter. You can hear in his voice and enthusiasm that his participation in regenerating this ecosystem has lit him up, and it's infectious. On the other hand, he also doesn't shy away from mentioning the big problems that still face winegrowers who want to do the right thing but who have inherited a large investment in vinifera in a temperate, humid climate that was made possible by chemistry. I want to mention just one of those issues as a call to action. Andrew at one point mentions the fact that because something like 95% of the wine in the US comes from the west coast where we don't face problems like black rot, very little research and investment has gone into organic controls for black rot specifically, and it is the main Achilles heel of organic viticulture in humid climates. While I of course think grape breeding should be a primary effort to solve this and other fungal issues, the reality is that many hybrids also have issues with black rot, and there are very few hybrids that can tolerate this fungus in very wet years. And Andrew brings up several other great points about why better organic sprays are necessary given the current wine culture… unless the USDA wants to invest millions of dollars on marketing to create a new wine culture that's not chauvinistic toward hybrids. Come to think of it, the USDA could sponsor this podcast to help with that effort…. A few other important things to know about Andrew… he's a California native who moved to Michigan for wine. He gave me the inspiration and gentle kick in the butt to create the Beyond Organic Wine google group for anyone who is learning and trying to farm and make wine in more ecological, better than organic ways … and if you'd like to join, just log into google go to groups and search beyondorganicwine all one word with no spaces and ask to join. It's a low key vibe community… no one is trying to sell anything, but we're there when you have questions or important discoveries to share… and the more the merrier, healthier, and better at farming and winemaking we will be. So we hope to connect with you there. Finally, I have tried Andrew's wines and I they are wines I can't wait to buy again, and not just because I want to support their leadership in Michigan organic viticulture. They are delicious, diverse, and interesting. Andrew makes what he calls “natural wines that you don't know are natural” for Modales. He has some classic cool-climate single variety wines, as well as some blends of vinifera and hybrids, sparkling and orange. And if you'd like to try them or, in my case, re-try them, Modales has created a 20% discount code that is good until the end of the year. The code is MODALESBOW20 for 20% off wine purchases until the end of 2024. And you can purchase those wines at Modaleswines.com Now the one catch is that because of Michigan's protectionist and litigious stance on interstate wine commerce, shipping is only available for those of you who live in Michigan, Ohio, Indiana, Illinois, Florida, Arizona. The rest of us just need to go visit… apparently Michigan is worth the trip. As Andrew talks us through both the hopes and the realities of transitioning to organic vinifera viticulture in his climate, there's as much to learn as be inspired by. Enjoy. Michigan is the #2 farming state in diversity of crops https://farmflavor.com/michigan/michigan-farm-to-table/diversity-of-michigan-agriculture/ https://modaleswines.com/ You Can Support this podcast by subscribing via patreon. Or by donating or taking action at: Beyond Organic Wine
This episode is about growing Vitis vinifera wine grapes without sprays. Yes, it is possible. My guest is Paul Vandenberg of Paradisos del Sol Winery in Washington state in the US's Pacific Northwest, and he has been growing about 5 acres of vinifera with zero sprays since 2012. Beyond this pretty amazing achievement, Paul has a remarkable wine career. He started by making wine with blackberries, and has been making a living in wine since 1983. He was at Badger Mountain Vineyard when it became Washington's first certified organic vineyard, and he was at Worden's Winery to produce the first organic wine in the state. He was an organic gardener before he could walk, and so maybe it's a fitting climax to his life's work to figure out how eliminate pesticides, fungicides, and anyothericides, whether organic or not, from his vinifera vineyard completely. And he isn't growing some obscure, special vinifera with super powers… they're Cabernet Sauvignon, Chenin Blanc, Sangiovese, Riesling, Tempranillo, Zinfandel, and more. And teaching us how to grow vinifera without sprays is only one of a handful of incredibly valuable insights that Paul shares. https://paradisosdelsol.com/ Support this episode by subscribing via patreon. Or by donating or taking action at: Beyond Organic Wine Sponsor: Centralas Wine
Happy New Year! In this episode, we welcome Joe Juniper of Vermillion Valley Vineyards, the second-largest vineyard in Ohio. In close proximity to Lake Erie, Joe is with us to discuss what it is like to grow vinifera in an area with very harsh winters. Joe has become an expert in managing extreme temperatures and precipitation variances, including mastering innovative cold pruning practices. Growers in northern climates typically grow cold-specific, hardy hybrids, but through some unique practices, Joe has mastered growing vinifera in a harsh winter climate. He may have some nice days to ripen vinifera during the season, but you won't find how to survive the winters in vine training textbooks. Listen in as Joe shares some of his cold-weather pruning and vine training practices with us. In this episode, you will hear: Joe's concept for vine pruning and how it differs in his location. The “bonus cane pruning system” and “spare parts viticulture.” Strategies for vineyard design to prevent disease and promote vine health. The importance of bud count and spur positioning for ideal fruit yields. The differences between spur pruning and cane pruning. Pre-pruning practices to protect vines from winter damage. Follow and Review: We'd love for you to follow us if you haven't yet. Click the ‘+ Follow' button in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Resources: Register for Fritz's free live virtual learning event, Vine Pruning Strategies That Most Growers are Missing, happening on Monday, February 5th at 6 PM CST. Get Fritz's Young Vine Training & Vineyard Innovations video course covering bonus canes and spurs and some other unique pruning scenarios. This member-only content is available to podcast listeners through March 31st. If you have questions about today's episode or other grape growing questions, go to VineyardUndergroundPodcast.com and click the Ask Fritz button. Come grow with Fritz through VirtualViticultureAcademy.com! Save $75 off your first year of membership with the code Underground at checkout. Today's Guest: Joe Juniper is the co-owner and winemaker at Vermillion Valley Vineyards in Vermillion, Ohio. Connect with Joe - Website | Facebook | Instagram Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.
On this episode of Obsessed with Wine, host Wesley is joined by Alex Reynolds, a winemaker from Kansas who is revolutionizing winemaking in the Midwest. Reynolds shares how his background in California and the Midwest has influenced his winemaking philosophy, emphasizing the importance of allowing Midwest wines to speak for themselves. He also discusses the challenges of gaining recognition for Midwest wines in a saturated market, as well as the unique growing patterns and varietals used in the region. Wesley tries some of Reynolds' wines and is blown away by the value for price. They also discuss Chamberson, a standout varietal that has the potential to make an exceptional dry red wine and allow Midwest winemakers to compete in producing big, bold reds. Tune in to this episode to learn more about Midwest winemaking and the unique varietals produced in the region.California, Midwest, winemaking philosophy, Midwest wines, bigger, riper styles, delicate fermentation, reductive, oxygen-excluding style, higher acid, aromatically driven, wine market, producers, Chardonnays, shelf space, varietals, familiarity, war of attrition, wine awareness, Kansas wineries, La Crescent, white grape variety, Riesling, high acidity, stone fruit flavors, Germanic style grapevines, vertical shoot positioning, high wire system, pruning, UC Davis, Somerset Ridge Vineyard, hybrid grapes, Vinifera grapes, Chardonnay, Traminette, Chamberson, Norton, climate, viticulture, weather factors, wine styles, dry, sweet, dessert wines, Ambrosia, late-harvest traminette grape, fortified wine, Citron, port wines, Cabernet Franc, varietals, ripeness, tannin, color, bricks range, wine club, value, variety, big 4 wines, semi-sweet platforms, Aphrodite, Gamay, dry red wine, signature wine.Follow us on Social Media: https://www.instagram.com/obsessedwithwine/ https://www.facebook.com/obsessedwithwine https://twitter.com/obsessedwine For more wine content go to obsessedwithwine.com Listen to past episodes of the podcast here: Listen on Apple Podcasts: https://podcasts.apple.com/podcast/id1610813329https://podcasts.apple.com/podcast/id1610813329 Listen on Spotify: https://open.spotify.com/show/6GUNTZsivMlyTySnSbDwfT?si=3c1df2968aba4338 Email the show @ obsessedwithwine@yahoo.com #obsessedwithwine #winepodcast #winelovers #winetasting #winetrends #winestories #winerylife #winetime #winenews #wineeducation #wineculture #winemakers #wineindustry #wineinfluencers #podcastannouncement #season2 #newepisodes #uncorked #cheers
While at university studying Medical Science Caitlin Baker (Such and Such, Venus Vinifera, Canberra) had a dinner at Canberra institution Aubergine which changed her life. Having earnt a part time wage in cafes, she suddenly had an urge to explore a career in the front of house of great restaurants. It lead to roles at Pilot, and Aubergine, and now she is leading the team of one of the most exciting venues to open in the nation's capital, and running a not-for-profit organisation that aims to provide a supportive educational environment focusing on developing wine, spirit & beer knowledge of women. https://andsuchandsuch.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Was there wine in the North American British Colonies?No, but yes. There was pricey imported wine, and there were also other fruit wines - including stuff made from some of the American grapes.But no one was selling wine, and definitely no one was exporting any.All the reasons why, and the most maddening bug in the wine world all get described.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood
Join us as we continue our exploration of Phylloxera, the great wine blight. In this episode, we will be delving into the history of how Phylloxera was discovered and nearly led to the eradication of the global wine industry. With the solutions hard to find and even harder to implement, this epidemic is a tragic and fascinating look at how science, collaboration, and ingenuity can overcome dire circumstances. Hosted on Acast. See acast.com/privacy for more information.
In the latest issue of the Pulteney Street Podcast, President Joyce P. Jacobsen talks with Jim Cecere '91, founder and owner of two of Geneva's newest and most interesting shops, FLX Goods & Vinifera. During the interview, Cecere discusses his time as a student at HWS, the value he's realized from his liberal arts education,
This week we interview another Geneva legend, Jim Cecere class of 91. His two enterprises FLX goods and Vinifera have quickly became staples within the local Geneva community. Tune in and find out how Jim plans to expand the offers of the FLX region across the entirety of the US.
Název kázání: Vitis vinifera Biblický text: Evangelium Janovo 15,1-5 Datum: 3.10.2021 Autor: Otmar Humplík
Dans cet épisode on s'entretient avec les co-fondateurs du Vignobles Les Soeurs Racines. À la recherche constante de sens, Sophie Bélair Hamel et Frédéric Ouellet-Lacroix se sont installés à Saint-Ignace-de-Stanbridge il y a 5 ans. Pour nous, c'est un épisode très significatif. Les deux jeunes montréalais sont portés par de multiples projets tournant autour du vivant… Ça nous parle beaucoup. C'est une discussion inspirante et profonde qu'on a eu avec eux et c'est tellement vrai que ‘'le partage fait vivre''. Imprégnés de la région, inspirés de leur communauté et de tous ses projets plus beaux les uns que les autres, la vigneronnne et le vigneron parlent de comment ils ont planté 10 000 plants de vigne, majoritairement du Vinifera, de leur amour de la terre et de la nature. L'article Soeurs Racines, plein de sens est apparu en premier sur Rivercast Media.
Acero y Vida 5x15. Música : Lorenzo Jovanoti "L'ombelico del mondo"- The Manhattan Transfer - "Birdland" Noticias : Record contagios Covid. El Ayuntamiento de Sagunto podrá multar con hasta 3.000 euros a dueños de solares abandonados. Pelea a sillazos en Bar de Sagunto. Noticia de la semana : Suplantan a un empresario de Sagunto para estafar a unos agricultores 45 toneladas de uva del Vinalopó Old Style : El lloc dels fallers. Kiosco Paco Jurado Píldiras de ciencia : Emilia Matallana. Vitis Vinifera. La uva. Entrevista : José Ángel Baños. La guerra civil en el camp de morvedre. ¿Xavias que?. George Orwell
Rosemont Vineyards was established in 2003 by Stephan and Chandra Rose on a farm that had been in the Rose family since 1858. When Stephan retired as a successful Dow Chemical executive, he was interested in returning to the family farm and get back to land, so to speak. With the help of a family friend, he was introduced to Lucie Morton the world-famous Ampelographer and Virginia based viticultural consultant and expert. After many meetings with Lucie, she determined that it was a good location and the vineyard was planted.Rosemont has a great mix of both French American hybrids, primarily Chambourcin and Chardonel along with an equal amount of Vinifera like Cabernet Franc, Merlot, and some outstanding Syrah. When Stephans son, Justin graduated with a degree in Chemical Engineering from the University of Virginia in 2004 with the help of Lucie Morton he met a Napa well-known winegrower in John Caldwell. That would lead to him going to Napa Valley College and completing their 2-year program in enology and viticulture in 1-year. He would return to the farm to oversee the completion of the winery in 2006 and become the winemaker for their first vintage in 2007. This interview provides some insight into winegrowing in the Southern Region of Virginia where there are very few wineries or vineyards.HIGHLIGHTS OF THE INTERVIEW:a). Justin shares his stories of spending time in Napa and being given an opportunity to spend time with John Caldwell along with completing a two-year course at Napa Valley College ub enology and viticulture in a one-year time. Quite an accomphlishment in and of itself.b). Justin shares the background on the family farm that his Father would decide to retire at and get into the business of wine-growing.c). He also makes it clear he didn't drink much wine before all of this and as a 23 --year-old was introduced to wine through Lucie Morton and her connection to John Caldwell in Napa Valley.d). Justin explains to me how his highly successful Vermouth project began and how much fun he has producing it.e). Equally as interesting is how his Sparkling Wine project began and how unique it is to produce the red wine from Chambourcin and the white sparkling wine from Chardonel.f). Justin makes it very clear that for him and his family it is all about the wine and the quality of the grapes that come from their Estate.Much, much more. Listen below or read the transcript attached.
If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube!Episode 0019:Finger Lakes Viticulture – August 17, 2021As I’ve mentioned, I’m from California. I was born and raised until I was around 11 years old in Huntington Beach, I spent a few of my teenage-hood years just outside of Rochester, NY, and then returned to California and lived throughout the state until I was around 30 years old. Living in the mild climate of southern California skews the way you perceive seasons. Warm and beautiful summers merely give way to mild winters. The pool is never covered and winterized, the sun rarely gives way, and the garden is lively nearly the entire year. Perhaps it was a form of seasonal deprivation I experienced growing up, or maybe it is something that most people perceive, but I find myself becoming more attune to the changes in temperature and weather generally as I grow older in the Finger Lakes, and even more specifically to the way the light changes. The light, the reflection in the leaves, the glow on the horizon, the changing times of sunrise and sunset, are the precursors that hint at coming change. In the late winter and early spring, these changes are exhilarating and enticing. They foretell the promise of unknowns. As August creeps towards its end, and summer begins its wind down, it is not necessarily the temperatures that foretell what awaits, but a glowing premonition which prepares our bodies, our minds, and the plants for what is waiting days, weeks and months into the future. The observation is empowering, it’s a primal instinct that signals to your body that you are in tune with your place. It is also humbling. You do not have a veto, you can not change this course, nature will always prevail.Beginning a week ago, I commented to my wife that the light is changing, the great wind down has begun, and the phase changes of the season are set in motion. Harvest is coming. There is still so much time ahead of us, so much ripeness to attain, but the culmination of the 2021 growing season inches closer every minute of every day. In our In the Vineyard segment from 2 weeks ago, we explored via a long-form discussion with Finger Lakes winegrower Jeff Morris, a bit of how this vintage has progressed, and put it in the context of his farm and past vintages. I hope you learned some things in that episode that shed some new light on grape growing in the Finger Lakes. When we last spoke, we had followed the arc of record warmth and continuous hot days in June, we discussed the stretch of continuous wet weather that put disease pressure on the vineyards, and unlike our friends in California and out-west, we prayed for the rains to subside for a bit. For the most part, they have, and we’ve been able to get the disease pressure from things like downy and powdery mildew under control, though we are keeping our eye on weather forecasts. Temperature wise, we have ebbed and flowed with some heat waves, and some cooler weather. Throughout the last few days, cooler temperatures at night, many as low as 52 degrees have brought some respite, and daily highs have hovered in the high 70’s to low 80’s. As it stands on August 17, we are currently at one thousand nine hundred ten growing degree days. To put that in context by looking at some past vintages, for the same date in 2020, we were at two thousand thirty seven point three. In 2019, we had only clocked one thousand eight hundred twenty nine, and in 2016, we were also at two thousand fifteen. In 2018, we were at two thousand eighty. We continue to skew slightly warmer than usual. Our current ten day outlook is showing temperatures continuing to teeter between the high 70’s and low 80’s, but with an uncomfortable return to daily scattered showers. This doesn’t mean we are destined for a bad harvest, but we do want to start seeing less rain and more consistent dry warm weather. From my perspective, we are shaping up to be in for a good vintage, which will reflect a general typicity for most Finger Lakes wines. I also know, we are anywhere from a month to two months from our Riesling harvest, and a lot can happen in that period of time. In the vineyards, veraison is everywhere. Early ripening red hybrids are purple, and grapes like Marquette are inching closer to building their sugar ripeness. Vinifera grapes, for the most part, have exited or are exiting rapid cell division, and moving towards sugar accumulation. The skins grow supply, and grapes like Riesling make their freckles identifiable as the berry grow more supple. Harvest dates are set to reflect a fairly consistent mean this year. I’m expecting Chardonnay to begin harvesting for sparkling wine around the middle of September, and Riesling the first part of October, and Chenin Blanc and Cabernet Franc to see its harvest begin later in October. Although I put most of my emphasis on vinifera, the grape vines with a genetic lineage to Europe, harvest is set to begin as early as next week for some of the hybrid varietals grown in the Finger Lakes. The history of wine making in the Finger Lakes is radically different than many other parts of the world. Our history, dating back to the 1860’s, was heavily focused on native and hybrid varietals that were harvested and made into sparkling wine. Grapes like Isabella, Delaware, and Aurora. Though Isabella was the first purposely cultivated grape varietal in the Finger Lakes, and is still grown here today, Aurora has a particularly interesting history. In the world of hybrid grapes, Albert Siebel is French viticulturist legend. From his vineyard in Ardeche, in the Rhone Valley, he developed some of the most popular hybrid grapes. Seyval Blanc, a hybrid I work with to this day, was developed by Seibel. Aurora, was perhaps one of his most successful endeavors. He had originally bred and sold it as a table grape, and named the varietal in honor of the Roman goddess of the dawn. Its propensity to spoilage after picking led to its fall from grace as a table grape, but also its rise in use for winemaking. After having been brought to the United States in the 1940’s, it became wildly popular for winemaking and by the 1970’s, was the most popular non-labrusca grape grown in New York. This era corresponded with the post-prohibition rehabilitation of New York wine growing, with giant brands of the industry such as Great Western and Taylor using it across their production. The production of these sparkling wines relied on Aurora for providing a strong acid base for the various non-varietal based wines, especially sparkling wines. Consequently, it became practice to harvest them very early, and use them as a blending component to provide an inexpensive base for building inexpensive sparkling wines. One of the wines from this production that had grown in popularity once again, was a wine called J Roget. J Roget was produced by Constellation Brands at their Canandaigua facility, and as mimosa brunch culture blossomed in America’s big cities throughout the 2010’s, J Roget grew with it as the staple for restaurants seeking to use inexpensive sparkling wines for their bottomless mimosa brunch specials. As Constellation shifted market focus, and sold off a number of brands to Gallo, this particular sku created some issues for the pending Gallo/Constellation deal. The Federal Trade Commission, concerned that J Roget would solidify a monopoly for Gallo in the inexpensive sparkling wine category, was a brand that the FTC refused to be included in sale of the portfolio of brands. Consequently, its future seemed doomed, and the varietal, Aurora, began to be removed from many vineyards. It remains to be seen whether Gallo, who along with the purchase of the brands from Constellation acquired the largest production facility in the Finger Lakes, will be producing a sparkling wine to fill the gap that the absence of J Roget has left behind. I’m certainly not one to question the business model of Gallo, they’ve proven to be exceptionally successful. The corporate maneuvering of these industry giants, has put many small growers of grapes like Aurora in a bind, and part of this story will unfold as we see the future of Finger Lakes grape growing and wines unfold. As most small Finger Lakes wineries don’t make wine from Aurora, it really is dependent upon the products they have been used for for generations to continue production. If they don’t find a market for those grapes, those vineyards will disappear and either be converted to other hybrid or vinifera varietals, or converted into some other agricultural use. This background merely sheds some light on the fact that some Aurora is set to begin harvest next week. The harvest of Aurora, like the light in the sky, is another cue that harvest is approaching. It is also a cue this year, that the Finger Lakes wine industry is evolving. Much of that evolution has been pioneered by small family producers, but as with varietals like Aurora and the giant brands that fed the growth of those wines, big players are set to become an increasingly dominant role once again in the region. The status quo that was shattered in 2020 continues to change with other forces at play. The story isn’t written, but all of us in the Finger Lakes are a character, whether large or small, in a book that is yet to be written.If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube. It really helps with the ratings and in introducing new folks to the show. Be sure to tune in next week, where I speak with Todd Eichas, who along with his wife Dani, is celebrating the ten year anniversary of New Vines, a Seneca Lake winery and bed and breakfast. A true micro-winery, Todd and Dani embrace the concept of agri-tourism, and make some of the best Gruner Veltliner in the region while they’re at it. 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On today's show our guest is Nicole Bradberry Chief Executive Officer and Chairman of the Board of the Florida Association of ACOs (FLAACOs). FLAACOs is the premier professional organization for Accountable Care Organizations (ACOs) throughout Florida which provides education and collaboration in the fee for value healthcare space. We discuss ACOs, value based healthcare initiatives and innovative models in the mental health space. Nicole Bradberry is the Co-Founder / Chief of Growth and Innovation Officer for Vinifera Health. Vinifera runs Mental Health Crisis and Urgent Care Centers with a focus on immediate access, quality care and the understanding that mental health and substance abuse drive significant health cost. Prior to Vinifera, Nicole was the Founder and Managing Parter for Cura Health Management which creates and manages ACOs and other value-based healthcare entities. Cura Health was recently sold to Healthlynked where she still remains as an advisor. In addition she founded the Florida Association of ACOs (FLAACOs). FLAACOs is the premier professional organization for Accountable Care Organizations (ACOs) throughout Florida which provides education and collaboration in the fee for value healthcare space.
Notre invité Corbeyran est scénariste de BD et romancier. Installé depuis 1987 à Bordeaux, il est l'auteur qui a le plus écrit sur le vin dans l'univers du 9eme art. 40 ouvrages sur une production incroyable de 400 livres depuis ses débuts. On lui doit notamment la série " Châteaux Bordeaux" et la série "Vinifera". L'auteur du succès Le Chant des Stryges rencontre le monde du vin grâce à Jacques Glénat l’éditeur qui lui propose d’écrire une série sur le vin. " Je n'y connaissait rien et avec Jacques j'ai rencontré la Famille Cathiard ( Château Smith Haut-Lafitte) et Michel Rolland , l’œnologue international qui avec patience m'ont expliqué le vin" . Dans Vinocité en partenariat avec La Cité Du Vin, il nous ouvre sa cave et son carnet d’amitiés vigneronnes.
We end the month of February with a smaller group, this week discussing: *This year’s Judge’s race involving Kim Hoover and Lisa Coates. *Vinifera, a new wine and whisky bar […]
This week! Philip marvels at the history of Vitis Vinifera, and it's long history with humanity. Yes, it makes wine, but there's more there than even we were expecting. & Comrade! The time for revolution is upon us! Throw off the shackles of the oppressor and drink champagne! --- Thought & A Chaser is a project of Adult Juice Box.
La collection Vinifera des éditions Glénat s’étoffe à une vitesse de croisière assez soutenue. Corbeyran et Luc Brahy y signent « Le Vin, rouge sang ». Ils nous racontent une lutte sociale intergénérationnelle impliquant les producteurs ... --- Send in a voice message: https://anchor.fm/mixxfmradio/message
La collection Vinifera des éditions Glénat s'intéresse à la grande histoire de la vigne et du vin. Corbeyran et Brice Goepfert nous y proposent « La première dégustation ». C'est une histoire ... --- Send in a voice message: https://anchor.fm/mixxfmradio/message
Apologies for the long absence, again. This Covid thing has left me in a severe state of executive dysfunction where I swear I can't do things unless the stars are properly aligned, and then I, like Cthuhlu in his depths, suddenly become active again and do all the things. It's also, admittedly, been really hard to record podcasts with friends while we drink, since that requires mask removal... but luckily I still have some podcasts recorded from the BC days in my cellar. That, and frankly life has been a bit insane of late, still. But enough excuses, let's drink! In this episode, new special guests James Callahan of Rune Winery, and his special ladyfriend, Anna Schneider, join me in drinking a bottle of the 2016 JayD's Blanc du Bois, from Landry Vineyards, located in West Monroe, Louisiana. I must note that this bottle is no longer available from the vineyard, but if you're intrigued by our description of this wine, there are three other vintages of Blanc du Bois available. This Blanc du Bois was harvested from grapes grown in their estate vineyard. I am told that this wine was made in conjunction with Louisiana local celebrity chef and speaker Jay Ducote of Bites n' Booze fame. This makes perfect sense, because, as we discuss in the episode, this wine feels tailor-made for Louisiana cuisine. Blanc du Bois is a French-American Hybrid grape, or as these grapes are being increasingly called, "mixed heritage varietal." While some winemakers feel this term is an unwelcome intrusion from so-called "politically correct" culture, I personally feel this is actually a welcome term, as "hybrid" often has baggage attached to it as "lesser" wines with "inferior" varietals, often with serious flaws. And, if there's one thing I've learned while working on this podcast, I've tasted some seriously phenomenal wines made with these grapes that are on par with vinifera. But I digress. Blanc du Bois was created in 1968 by John A. Mortensen, over at the University of Florida's Central Florida Research and Education Center. The idea of this project was to create grape varietals that would both produce marketable wines and resist Pierce's Disease; a major scourge of the viticultural industry in the American Southeast. Mortensen created this variety by crossing various Vinifera grape varieties such as Golden Muscat and Cardinal with indigenous Florida species such as V. aestivalis, V. cinerea, and Vitis labrusca. This grape was released to the viticultural market in 1987, and named in honor of Emile DuBoise, who was a rather influential grape-grower and winemaker in the area around Tallahassee, Florida. While this varietal was created in Florida, the most abundant plantings of this grape are in Texas as it turns out, so we may well meet this varietal again in the future.
Join us this week as we drink a local Barbera and talk about the politeness of passing gas and the literal shitshow that was back to school night. This was a short but eventful week in the world of moms can wine too. Grab a glass and laugh along, cheers!
The genus/family tree that is Vitis (grape vines) gets incredibly complex and in this episode, we’ll explore species of Vitis rarely discussed as it’s all about Vinifera these days (Cabernet Sauvignon, Sauvignon Blanc, Mondeuse, etc.). We’ll also explore one of the legacies in classical music performing/composing/conducting. Hint: It’s not the Bach family. See a wine list, a playlist and support Scores & Pours on Patreon.
Today on the podcast we have Dom Nocerino of Vinifera Imports, based in New York. A bit of a change of pace for the podcast today. Dom isn't professionally involved with South African wine, but he has been involved with wine his whole life as his family has been importing Italian wine into the US since the 1970s. As you will hear Dom is an articulate, knowledgeable wine lover – and can also grow a mean moustache – check out our Instagram feed for a photo of Dom holding a bottle of Cartology and sporting an excellent soup strainer. We chat about selling wine to trade, the importance (or not) of journalist points, what has been happening in Italian wine over the last 5-10 years including the issue of climate change (there is some super interesting info on Italian wine in this podcast if that is your thing), Dom's experiences in South Africa including a hilarious story about our mutual friend Peter-Allan Finlayson and more. A bit of fun for a Friday. :) I give you Dom Nocerino…
Лучше поздно, чем никогда! Привет трансерам! Не успел я собрать микс к концу года, не хватило свободного времени. Сегодня с утра пришлось поработать. В прошедшем году музыканты не особо радовали красивой музыкой, или может я старею и уже начинаю придираться ко всему. Тем не менее микс записан, как всегда исключительно из треков, которые меня чем-то зацепили. Прошу не сильно пинать, работа сделана спонтанно, на скорую руку. Всех с новым годом!!!
He began making mead 2 years ago, with immediate success, winning 2nd place for fruit mead at the 2018 AHA Nationals. He's won several Best of Shows for Beer, Cider and Mead during the past 9 years. I also make Vinifera wines from California and Washington state grapes. I find this hobby to be an ideal blend of creativity, science and process for my interests. In addition, I have the dubious “honor” of being one of the organizers for Valkyries Horn Mead Competition Kevin Meintsma is our guest this episode.
While more famous for being the heartland of country music, Tennessee actually has a thriving wine industry. The Volunteer State is home to one of the largest wine industries in the American Southeast, with just shy of 50 vineyards and tasting rooms. Our wine focus for the state is the White Zinthiana Blush from Amber Falls Winery, located in Hampshire, Tennessee. This wine is made from 100% Zinthiana, which is a cross between the Cynthiana clone of Norton, and Zinfandel, recently released from UC Davis. This wine, as you may also have guessed from the name, is a Southeastern take on the whole "White Zinfandel" phenomenon of semi-sweet pink wines known as blushes. (A general rule of thumb: pink wines with under 1% residual sugar are labeled as rosé; anything over that tends to get labeled as a blush). Zinthiana is a varietal that I had never even heard of, and it is always fun to meet a new grape; I'm kind of boggled at how to classify it, because while it is technically a hybrid cross, it's not quite like some of the other hybrid varietals we've looked at over the course of this podcast, like those in our previous Iowa episode for example. The state of Tennessee was home to a reportedly vibrant wine industry in the 19th century that was greatly impacted when that old bugaboo and nemesis, the Volstead Act, was introduced in the early 20th century. However, unlike in much of the Southeast, amateur winemaking and grape growing continued to thrive in the region, which allowed for a renaissance to begin starting in 1980 with both Highland Manor Winery and Tiegs Winery opening in that year. In 1985, the state legislature passed the Tennessee Viticultural Policy act, which greatly assured the stable development of the industry; perhaps this state support is why Tennessee has so many more wineries than most of its neighbors. Like elsewhere in the American South, humidity and associated grapevine diseases are the major challenges associated with viticulture in the region, so many of the varietals grown here are growing French hybrid and native grape varietals, but the state does have some Vinifera varietals grown in higher elevations. So far the only AVA in Tennessee is the small portion of the Mississippi Delta AVA that extends into the southwestern part of the state. I acquired this bottle from the winery website, myself, for this podcast. We actually acquired two bottles: one for Gary and one for me. If you like this podcast, Gary and I would greatly appreciate it if you rated us on iTunes or whatever podcast app you use, and please do remember that we have a Patreon which can be found at https://www.patreon.com/TheMakeAmericaGrapeAgainPodcast. (I know that I haven't been terribly good at putting things on Patreon, but I promise I will try harder for season two. Speaking of, while we have indeed completed fifty states, there are still three more episodes coming to wrap up season one, so we are not done yet!)
Гостевой микс для TopTrance Radioshow with Arika Lane [109 FM UKRAINE] эфир 02.07.2019.
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Welcome to Episode 30 of the Make America Grape Again Podcast, where we explore North Carolina through the lens of one of the most unique indigenous grape species in the US: Muscadine! Specifically, we drink the Hinnant Family Vineyards Scuppernong, made and grown near Pine Level, North Carolina. The Scuppernong grape, as it turns out, is also the state fruit of North Carolina. Muscadine grapes consist of various varietals within a unique genus of grape known as Muscadinia rotundifolia (although some botanists disagree that it should be a separate genus... but I'm going to trust whatever Gary, our resident botanist says on the subject.) Native to the American Southeast, Muscadines have been cultivated extensively for fruit, juice, and wine production for hundreds of years. Indeed, the oldest cultivated grapevine in the world is a Scuppernong vine in Roanoke, Virginia, known as the Mother Vine. It should also be noted that Scuppernong is one of the most abundant Muscadine varietals used for winemaking. North Carolina has a vibrant winemaking history. In the mid-19th Century, there were some 25 wineries in North Carolina, with extensive independent vineyards, to such an extent that North Carolina dominated the national market for American wines at the time. The American Civil War ended that market dominance, via damage to the industry through the loss of manpower and scarce capital, alongside various revocation of winemaking licenses due to regulatory retribution following the war. Prohibition killed the final bits of the wine industry in North Carolina until the industry was born again in the 1950's. This revitalization began with the Scuppernong grape itself; when ten farmers in Onslow County planted twenty-five acres of this historic grape as the result of a promise made by an out-of-state winery. This winery canceled the agreement when the grapevines started to produce, and so Raymond A. Harsfield opened a winery, called Onslow Wine Cellars, located at Holly Ridge. Scuppernong lead the charge in the rebirth of the wine industry in North Carolina, with French-American hybrid varietals following in their wake. The first Vinifera grapevines were planted in North Carolina in 1980. Today, the North Carolina wine industry is booming, with four American Viticultural Areas (Haw River Valley AVA, Swan Creek AVA, Upper Hiwassee Highlands AVA, and the Yadkin Valley AVA), over 400 vineyards, and around 200 separate wineries. Indeed, today North Carolina ranks tenth in both grape and wine production in the United States. This bottle was acquired from Total Wine in Phoenix by yours truly, and there is an amusing anecdote associated with this bottle--find out more in the podcast!
Традиционный промо микс собранный из треков появившихся в моей коллекции за прошедший год. Всех с наступающим!
Howdy Partners! Welcome to another episode of the Make America Grape Again Podcast! This time around, we're looking at Texas, through the lens of the 2016 Petit Sirah from Grape Creek Vineyards, located in Fredericksburg, Texas. Texas actually holds a very special place in the history of wine not just in America, but in the world as a whole. It was in the high plains of Northern Texas (in what is now the Texoma AVA) where horticulturist Thomas Mundson used indigenous American varietals to create hundreds of hybrid grapes, as well as finding particular root stocks that were immune to the Phylloxera epidemic of the late 1800s. This saved the French wine industry (indeed, possibly most of the Vinifera wine industry worldwide) from total ruin. (I hope to go in depth about him in a future episode in a later season.) The History of Texas Wine begins in a similar fashion to other landscapes in the American Southwest, with Franciscan priests and friars planting Mission vines in the deserts near El Paso for use as the Eucharist. The industry grew, culminating in Thomas Mundson's heroic labors to save the industry as a whole. Yet Texas, like the rest of the United States, thanked its native son with the institution of Prohibition; one which still strongly affects the state today: a quarter of Texas' 254 counties still have Dry Laws on the books. (A few wineries did survive through this time, namely Val Verde winery, which made medicinal and eucharistic vintages.) The wine industry in Texas really only began to recover in the 1970's, with the founding of Llano Estacado and Pheasant Ridge wineries in what would eventually become the Texas High Plains AVA, along with the La Buena Vida winery in Springtown, Texas. The first AVA in Texas was the Bell Mountain AVA in 1986. With 436 Wineries and approximately 4,500 acres of vineyards total, the state of Texas is actually the fourth largest producer of wine in the United States. The problem is that most people do not know about this because Texas wine is not widely distributed, and shipping outside of the state is notoriously difficult for local wineries. Texas also has 8 AVAs, scattered across the state. As a note: Texas Wine Geek has a great explanation of what For Sale in Texas Only actually means. In short, while confusing as all hell from a consumer standpoint, it is crystal clear from the standpoint of federal legislation--something which arguably matters as much, if not more, from a wine sales standpoint. After all, you need your federal approval if you're going to sell wine at all, to begin with. In short, it is a wine that is probably made in Texas, probably from mostly Texas grapes. In this episode, we talk a little about what "For Sale In Texas Only" means, and a bit about the concept of terroir, as we drink this side by side with an Arizona Petit Sirah from D.A. Ranch. My friend Megan Looser (who is also a CSW) brought this bottle while on a recent trip to see her favorite band in concert.
Caldo: si dice di un vino che procura, per la sua ricchezza in alcol, un’impressioneolfattiva o gustativa di caloreLa spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Roberto Gismondi
Caldo: si dice di un vino che procura, per la sua ricchezza in alcol, un’impressioneolfattiva o gustativa di caloreLa spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Roberto Gismondi
Des amphores de Pompéi à la viticulture bio, plongez dans les arcanes d’un savoir ancestral avec l’équipe de la nouvelle collection BD – Vinifera – à paraître aux éditions Glénat. Vinifera propose un voyage dans le temps sur l’histoire de la vigne de l’Antiquité à nos jours en 5 séries indépendantes (soit trente albums). Deux premiers cycles sont au programme dès la fin août : « Les Amphores de Pompéi », un récit qui, à travers des personnages fictifs, évoquera les secrets des vins de l’Antiquité. Écrite par Corbeyran (« Châteaux Bordeaux », « Clos de Bourgogne »…), cette saga est mise en images par Alexis Robin (« Si j’ai bonne mémoire »). Également programmée, « Les Moines de Bourgogne », une autre histoire écrite par CORBEYRAN et dessinée par Brice Goepfert (« Le Fou du roy », « Les Chemins de Malefosse »). À travers le personnage d’un jeune orphelin engagé par les moines cisterciens, c’est l’histoire fascinante de la vinification au Moyen Âge qui nous est contée. Les albums sont complétés par un cahier didactique rédigé par un historien spécialisé sur le sujet. Avec: - CORBEYRAN, scénariste de Vinifera - Jacques GLENAT, président directeur général des Editions Glénat. Animé par Jérôme BAUDOUIN, journaliste à La Revue du Vin de France. En collaboration avec Les Editions Glénat.
Привет, друзья! Коммерческая музыка сейчас заполонила весь мир. Огромное количество составляют одноразовые треки, которые быстро штампуются и продаются. Но у меня, как и у каждого человека есть любимые мелодии, я могу их слушать годами и они всегда остаются красивыми и актуальными. С некоторыми треками связаны какие-то события в моей жизни, когда-то давно, услышав их меня зацепило и я понял что это транс это моя музыка. Представляю вторую часть своей транс коллекции. Сильно не пинать, т.к. треки вышедшие с 2006 по 2011 г. очень разные и не всегда получается гармоничное сведение. В целом должно быть не плохо. Слушаем, качаем и вспоминаем как это было! Всем всего! :) Trance Collection 2 @ VECTOR
3 Michigan Winemakers - Sean O'Keefe, Bryan Ulbrich, and JayBriggss The folks who put on the City of Riesling invited me to their events this past June in Traverse City, Michigan. I had a great time, was introduced to the many of the people who are at the helm of Michigan's viticulture, got to taste a lot more than just Riesling, and recorded six podcasts with winemakers from around the world. This episode features Sean O'Keefe, Bryan Ulbrich, and Jay Briggs, three winemakers based in Traverse City. These guys have been prominent in the skillful handling of Vinifera and modern winemaking that is demonstrating that wines from this special place within Michigan are world-class. Halfway through the episode, Bob Bertheau from Chateau Ste Michelle in Washington state, slips in and widens the prospective of high-latitude winemaking. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Mari Vineyards - Traverse City, Michigan Left Foot Charley - Traverse City, Michigan 45 North Vineyard and Winery - Traverse City, Michigan Chateau Ste Michelle - Washington State City of Riesling, Traverse City, Michigan This podcast is brought you by Tin Sheets Consulting -- a full service wine industry consulting firm that specializes in: Small winery business strategies Winery Start Up Winemaking Direct-to-Consumer business optimization Marketing and Branding Website and social media marketing Tin Sheets is offering a free 30 min consultation for all new customers "We recognize the varied nature of our clients needs and are happy to work with you to craft an affordable plan that fits your goals and needs." Learn more at www.tinsheets.com Contact us via e-mail - info@tinsheets.com or call 719-239-7071 "Tin Sheets Consulting was created as a result of our desire to help small businesses find the tools and solutions to reach their full potential. In 2009, we took over a struggling family business and through the implementation of new systems and fresh ideas, grew it to be profitable, and ultimately, successfully sold in 2016. Throughout our journey as small business owners, we discovered that what we enjoyed most about our work was designing the plans and developing the processes and systems to facilitate change and growth. Once we’d achieved this in our business, we realized that we wanted to help others find the same success. As former small business owners, we understand the difficulties, obstacles, and sleepless nights that are part and parcel of owning your business. Drawing from our experiences and others that we’ve worked with, our mission is to provide you with the resources to reduce your stress and focus on what matters most, the growth and success of your business." Questions? Comments? Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show. Paypal links at the bottom of the Inside Winemaking homepage. Every small donation is helpful. The Inside Winemaking Podcast on iTunes And Stitcher Radio Too
Sisters of the Vinifera Revolution formed in the alley of the Warehouse District in Woodinville, WA in the Fall of 2012 during crush time by women working as interns and trying to break into the winemaking business. Their goal is to lift up, help find opportunities, mentor and provide visibility to all women in the Washington State wine industry. Listen about their 2nd annual event organized by Belle & Bottle and the wines we added to our ever growing collection.
Всем привет. Представляю отчёт за 2017 год. В миксе представлены треки, которые мне запомнились, которые меня чем-то зацепили.Всех поздравляю с наступающими праздниками! Надеюсь что следующий год принесёт ещё больше красивой музыки.Приятного прослушивания! Project Vinifera. Promo Mix 2017 @ VECTOR
Robert Mackin is the owner of wine importer and distributor Artisan Wines Inc.
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