Podcasts about Vino

What a treat to meet, taste and chat with Stu and Karen Lerner from the Lerner Project located at one of the best sites for making wine in Napa Valley. Thanks to Almacén del Vino and B. Fernández for this opportunity. Thanks for listening, commenting and following the podcast.#wine #napavalley #cabernetsauvignon #puertorico

¡Vótame en los Premios iVoox 2025! 1695 - Niquel y Cianuro en 3I/ATLAS - ¿Vino la Vida de otro mundo? - Moléculas de Carbono en el universo primitivo El muro de Comentarios de los episodios de UDM en iVoox NO es una red social. Universo de Misterios tiene reservado el derecho de admisión y publicación de comentarios. Generalmente, los comentarios anónimos podrían no ser publicados. No envíe comentarios que contengan falacias lógicas. No de información personal. No espere que su comentario sea respondido necesariamente. Comprenda que se reciben diariamente un elevado número de comentarios que han de ser gestionados se publiquen o no. Si hace comentarios con afirmaciones dudosas, arguméntelas aportando enlaces a fuentes fiables (recuerde, el muro de Comentarios de los episodios de UDM en iVoox NO es una red social). En caso de no respaldar su comentario como se indica en la caja de descripción del episodio, su comentario podrá ser no publicado. Contacto con Universo de Misterios: universodemisteriospodcast@gmail.com La imagen de la miniatura que ilustra este episodio ha sido creada con la ayuda de una Inteligencia Artificial. Puedes hacerte Fan de Universo de Misterios y apoyarlo económicamente obteniendo acceso a todos los episodios cerrados, sin publicidad, desde 1,99 €. Aunque a algunas personas, a veces, puede proporcionar una falsa sensación de alivio, la ignorancia nunca es deseable. Pero eso, tú ya lo sabes... Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain's other traditional Cava grapes? How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What do you need to know about Xarel·lo and Spanish sparkling wine? How does Cava compare to Prosecco? What effect does the aging process used for premium Cavas have on their taste profile, and how does it compare to Champagne? What is the historical significance of the Terra Alta region? Which historical artifacts has Sarah Jane encountered while visiting Spanish vineyards? How does Richard Ford's 1840s observation about Valencia still define Spanish wine culture in the Valencia region? What might surprise you about the ancient amphorae in Valencia and how they're used in modern winemaking? How do the three main styles of Sherry differ? Which types of glassware and food pair best with Sherry? What are copitas, and how do they differ from other glasses used for Sherry? How does serving temperature affect our enjoyment of Sherry? What do you need to know about wine and the Canary Islands? What challenges and opportunities does Sarah Jane see for the future of the Spanish wine industry?   Key Takeaways How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? Prosecco bubbles are created and captured in the tank to make it a pleasantly fizzy drink. Whereas Cava is made exactly like Champagne. It's aged in the bottle with its yeast. It begins to develop other aromas which are nothing to do with flowers or fruits. The youngest Cava, can be released at nine months, younger than the youngest Champagne. If you're going to have a very young fizzy wine, then Prosecco is very appealing. What makes Xarel·lo stand out from Spain's other traditional Cava grapes? People have started to recognise that this white grape variety, once just a component in blending, can be grown on its own and produces lovely, fresh, excitingly lively wines that are not very high in alcohol. If you're making Cava, it's the one that will last. It has a capacity to age, which is better than the other two. How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? Alicante is one of the places for Monastrell. Historically, they used to make a wine out of this red grape that got so ripe they didn't need to fortify it because the grape on the vine got so sweet that it turned itself into alcohol. Then it was a wine that was stable enough you could have it in a barrel. Then you could send it to India or to Africa, all around the world.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/359.

This week on our Vino Lingo segment we feature Mark Kaigas, Winemaker, Quilceda Creek, Snohomish, Washington, defining the phrase “Good Not Great”.  Learn more by visiting quilcedacreek.com

La historia del vino es la historia de un viaje. Viaje en el tiempo; desde sus primeros vestigios hace 8.000 años hasta un presente y futuro de agricultura 4.0. Y viaje en el espacio; porque la uva, como alimento de las aves, voló en sus vientres migratorios sembrando semillas por el mundo. Viaje también el de esos españoles que marcharon a la Francia de los vinos de prestigio a vendimiar. O la de esos otros migrantes que cosechan ahora el fruto de nuestras viñas. En este documental sonoro, con guion de Juan Ballesteros y realización de Mayca Aguilera, interviene el periodista José Peñín, autor de la 'Guía Peñín', el manual más importante de enología en España. Participan también enólogos como Pedro Ballesteros, ingeniero agrónomo y primer español en obtener el título de Master of Wine; Ferrán Centelles, sumiller durante trece años en el restaurante El Bulli y referente internacional en su ámbito; Cristina Alcalá, socióloga y divulgadora de la cultura del vino; e Isabel Mijares, enóloga pionera en España cuya voz se conserva en el Archivo RTVE. Además, el programa recoge el momento de la vendimia en la localidad toledana de Santa Cruz de Retamar. Suenan las voces del bodeguero Carlos Taveras, la enóloga Maite Sánchez y los trabajadores de la finca La Verdosa, perteneciente a Bodegas Arrayán, dentro de la denominación de origen Méntrida. El vino que viene combina las técnicas más modernas (inteligencia artificial, robots o drones) con el tradicional pisado de la uva o el uso de históricas tinajas de barro para la crianza de sus caldos.Escuchar audio

In this episode of the South Baltimore Now podcast, hosts Nate Carper and Kevin Lynch sit down with State Delegate Luke Clippinger, the dedicated representative for Maryland's 46th Legislative District. As a native Baltimorean and the powerful Chair of the House Judiciary Committee, Delegate Clippinger offers a deep dive into the legislative process, the state's efforts on public safety, and hyper-local issues affecting the South Baltimore peninsula. We discuss everything from his family's history as homesteaders in Reservoir Hill to the priorities he's bringing to the upcoming 2026 legislative session.   Delegate Luke Clippinger represents Maryland's 46th Legislative District in Baltimore City and serves as the Chair of the House Judiciary Committee.   Contact Information: Official Webpage: Luke H. Clippinger, Maryland State Delegate Campaign/Personal Site: Luke Clippinger Annapolis Office Address: 101 Taylor House Office Building, Annapolis, MD 21401 Email: luke.clippinger@house.maryland.gov Phone (Office/Campaign): 410-841-3488 (Annapolis) or 410-989-3876 (Direct/Campaign) Location Shout-out A huge thank you to Angela and Rob at Bodega & Vino for allowing us to record this episode on location in their wonderful store in Locust Point! We appreciate the great coffee and the relaxing neighborhood vibe. Visit them and check out their selection of coffee, wine, groceries, and snacks:   Bodega & Vino Website: https://www.bodegaandvino.com/

Maleta Hecha con Rubén Mora, conductor de Turismo W

Viernes. Feriado y acá estamos. Y encima vino Fer Mugica para hablar de Spinal Tap II: The End Continues (2025) de Rob Reiner.Lo menos que podrías hacer es ir a hoytrasnoche.com y ponerla toda.

How does the biggest misconception about Spanish wine make it a hidden gem for wine lovers? How did Spain's civil war and period of dictatorship delay the growth of its wine culture? What makes the vineyards of Priorat challenging to walk and unforgettable to visit? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the memory of her parents bottling wine at home influence Sarah Jane's perception of wine? What is the Oxford vs. Cambridge University Varsity Blind Wine-Tasting Match? What was Sarah Jane's experience as a judge at wine competitions in Japan? What's unique about Japan's peaches and why does Sarah Jane recommend them as a “can't miss” on a trip to Japan? Why was Sarah Jane initially drawn to Spanish wine? What is the Officer's Cross of the Royal Order of Isabella the Catholic and why was Sarah Jane awarded this honour? Why did Sarah Jane choose to write her Master of Wine dissertation on the alchemists of Sherry? What is the significance of Sarah Jane's choice to use first names when writing about winemakers? What are the hallmark characteristics of Spanish orange wines? Where are Spain and its territories located in Europe? What's the biggest misconception about Spanish wine? Why does Sarah Jane consider Spain the most exciting country in Europe for wine? How are winemakers reviving old vineyards in Spain? What makes Casa Castillo's Monastrell wines unique?   Key Takeaways Unfortunately, people think of Spanish wine as cheap and cheerful. That image is hard to to get rid of. So when you look at a fine wine list, if you're in a Michelin-starred restaurant, you will start off with maybe Champagne, and then you'll have France, and then you'll get into Italy, and then, if you're lucky, Spain will come next. The good thing about that is that it makes very top wine in Spain, still very good value. Since Spain had a civil war just before the Second World War, and after that, they had a fascist dictatorship that went on till the late 1970s, they didn't join Europe until the 1980s. So during that time of the dictatorship, they were told what to farm, where to farm, how to farm it. So there was no priority about fostering a wonderful wine culture. that's only really coming in the last 40 years. Spain has just been a little bit behind, but it has to escape, because you can't survive on paying growers next to nothing, making very cheap wines.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/358.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Episodio exclusivo para suscriptores de Se Habla Español en Apple Podcasts, Spotify, iVoox y Patreon: Spotify: https://open.spotify.com/show/2E2vhVqLNtiO2TyOjfK987 Patreon: https://www.patreon.com/sehablaespanol Buy me a coffee: https://www.buymeacoffee.com/sehablaespanol/w/6450 Donaciones: https://paypal.me/sehablaespanol Contacto: sehablaespanolpodcast@gmail.com Facebook: www.facebook.com/sehablaespanolpodcast Twitter: @espanolpodcast CONTENIDO EXTRA Hoy vamos a hablar de algo que todos los hablantes hacemos sin darnos cuenta: acortar palabras. ¿Alguna vez has oído a alguien decir “me tomé una cerve con el profe después del insti”? ¡Pues todo eso son palabras acortadas! Vamos a descubrir cuáles son, de dónde vienen y cómo se usan. Además, te daré ejemplos reales para que puedas usarlas tú también como un auténtico nativo. Cosas de la casa Empezamos con objetos que usamos todos los días: Tele (de televisor): “Voy a ver la tele un rato antes de dormir.” Frigo (de frigorífico): “¿Hay algo en el frigo o pedimos pizza?” Micro (de microondas): “Calienta la comida en el micro, está fría.” Vitro (de vitrocerámica): “Cuidado con la vitro, que todavía está caliente.” Profesiones y estudios Ahora, palabras que usamos para hablar de profesiones o instituciones educativas: Fisio (de fisioterapeuta): “Tengo cita con el fisio por el dolor de espalda.” Profe (de profesor o profesora): “La profe de español nos puso muchos deberes.” Poli (de policía): “Vino la poli porque había mucho ruido.” Cole (de colegio): “Mi hija va al cole que está al lado del parque.” Insti (de instituto): “Cuando estaba en el insti, odiaba las mates.” Uni (de universidad): “Estoy en la uni estudiando medicina.” Compras y consumo En esta sección, acortamos palabras que tienen que ver con el consumo, la comida y las compras: Super (de supermercado): “Voy al super a comprar algo para cenar.” Eco (de ecológico): “Prefiero productos eco, sin químicos.” Bio (de biológico): “Compré yogur bio, mucho más sano.” Cerve (de cerveza): “Nos tomamos unas cerves en la terraza.” Bocata (de bocadillo): “Hoy me traje un bocata de jamón para comer.” Transporte y movimiento Sí, también acortamos palabras cuando hablamos de cómo nos movemos: Bici (de bicicleta): “Voy al trabajo en bici, así hago ejercicio.” Moto (de motocicleta): “Mi hermana se compró una moto nueva.” Cultura y ocio Estas palabras son perfectas para hablar de planes, diversión o tiempo libre: Disco (de discoteca): “El sábado salimos a la disco con los amigos.” Docu (de documental): “Vi un docu sobre el cambio climático, muy interesante.” Peli (de película): “Vamos al cine a ver una peli de terror.” Biblio (de biblioteca): “Estoy en la biblio estudiando para el examen.” Finde (de fin de semana): “¿Tienes planes para el finde?” Cumple (de cumpleaños): “Hoy es el cumple de mi mejor amigo.” ¿Por qué acortamos palabras? Como ves, usamos estas palabras todos los días, muchas veces sin darnos cuenta. ¿Por qué las acortamos? Por comodidad: es más rápido decir “bici” que “bicicleta”. Por cercanía: algunas palabras suenan más afectuosas o informales. No es lo mismo decir “profesor” que “profe”. Por tendencia social: a veces es simplemente moda o costumbre, como pasa con “finde” o “super”. Y así cerramos este episodio lleno de palabras acortadas. Escucha este episodio completo y accede a todo el contenido exclusivo de Se Habla Español. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/171214

This week on our Vino Lingo segment we feature Ashley Trout, Founder, Vital Wines, Walla Walla, Washington, defining the phrase “Stuff and Fluff”.  Learn more by visiting vitalwines.org or brookandbull.com

Les comparto esta charla que tuve en Valladolid con el genial José Peñín. Les dejo este enlace para que adquieran sus memorias de sobre 50 años dedicado al mundo del vino. Gracias Pepe por tus consejos y palabras de aliento para lo que hago. Eres una inspiración, una fuente de sabiduría y una leyenda viva que sigue vigente. Pero, más importante aún, eres un amigo. Un enorme abrazo, Maestro. Accedan a sus columnas en su blog.#wine #vino #josépeñín #vinoespañol

Miguel Ángel Valverde: "Somos el principal productor de España, aquí elaboramos un cuarto del vino de todo el país"

Alberto Aparici ha hecho un homenaje al programa especial de Mas de uno desde la cooperativa de Virgen de las Vinas y querido hablar del origen del vino. Aparici nos ha ensenado que la primera constancia que se tiene de la existencia del preciado liquido esta fechada hace 6.000 anos en los valles de Georgia y el vino mas antiguo conservado resulta ser espanol, mas en concreto sevillano.

Rafael Torres: "En Castilla - La Mancha estamos haciendo vino de muy buena calidad"

Retiro Pardos 2025 - Dia 2"Todos lo saben, pero solamente uno lo hace, el que cree en el señor."

Jordi Carbó nos trae la previsión meteorológica semanal y descubrimos los matices de los vinos de la Denominación de Origen Calatayud.

Entidades de la Iglesia piden al Gobierno regularizar a medio millón de inmigrantes por decreto ante la falta de consenso. La Moncloa asume el desgaste por los informes sobre Begoña Gómez. La UME y bomberos trabajan en Ibiza tras fuertes lluvias. El FC Barcelona y el Real Madrid juegan en la Champions League. COPE informa sobre el caso Antonio Gali Balaguer, un preso liberado tras 40 años por crímenes graves, generando miedo. Se debate la necesidad de legislar la reincidencia y la prisión permanente revisable. D. Antonio Serrano, presidente de la DO Cariñena, destaca la sostenibilidad e innovación de sus vinos, que en 2025 será Ciudad Europea del Vino. D. Jorge Morla y D. Javier Casares debaten sobre la inteligencia artificial, su rápido avance en el periodismo y cómo GeoSpy revela ubicaciones. Un estudio de Stanford indica que expulsa a jóvenes del mercado laboral al automatizar tareas repetitivas, pronosticando una polarización y la aparición de nuevos empleos.

El vino en Aragón representa un pilar económico fundamental, con cerca de 30.000 hectáreas de viñedo, una producción anual que ronda los 85 millones de litros y un impacto del 1,5% en el PIB regional, generando unos 12.000 empleos. En este contexto, el consejero de Agricultura, Ganadería y Alimentación del Gobierno de Aragón, Javier Rincón, ha detallado en el programa 'Herrera en COPE', desde la denominación de origen Cariñena, las estrategias del ejecutivo para blindar un sector clave.Este año ha sido, en palabras del consejero, "tristemente récord" en cuanto a pedrisco, lo que ha supuesto un duro golpe para el campo aragonés. Pese a que la primavera lluviosa auguraba una campaña histórica tras dos años de sequía, las tormentas han provocado una merma en la producción de entre un 15% y un 20%. "Hay gente que me ha dicho: 'me ha caído pedrisco tres veces en la misma parcela'", ha explicado Rincón.Pese a la adversidad, la producción final registrará un ligero ...

How much of what we perceive about the taste of wine is actually shaped by psychology? Are vineyard soils important contributors to a wine's tasting profile? Why do so many wine producers highlight their soils as a unique factor that makes their wines stand out? Where do the “minerals” we taste in wine originate from? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Alex Maltman, author of the new book Taste the Limestone, Smell the Slate: A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What did a Dutch research study show about identifying soil type through blind tasting? Is there any geological evidence to support volcanic soils imparting certain characteristics to wine? Why can vines access nutrients from soil but not larger rock layers? Should we consider the root stocks of vines and the type of yeast used for fermentation when analyzing the taste profile of a wine? How does consumer psychology influence our perception of the taste of wine? Which aspects of geology and wine is Alex planning to write about in the future? If Alex could share a bottle of wine with anyone outside the wine world, who would that be?   Key Takeaways How much of what we perceive about the taste of wine is actually shaped by psychology?  It's the psychology that people think, “Oh, heavy bottle. This must be a classy wine.” For many wine drinkers, what the wine expert says will override the more academic factors, rather like a clinician saying, take these tablets, you'll be better, if the wine authority says you're going to taste vanilla. Yeah, I'm getting vanilla. Are vineyard soils important contributors to a wine's tasting profile? In one experiment, several growers planted four different grape varieties, each in different soils, and then tried to grow the grapes, vinify the grapes uniformly, and then sent the finished wines off to a completely independent expert tasting panel. The panelists were only able to group the wines according to variety. Soils didn't come through at all.   For wine producers, soil is one of the only factors that are difficult to replicate, so they're going to say their soil is special. It's a great selling point. When some wine commentators are saying they're tasting minerals from the soil because it's been taken up by the vine root and transmitted through to the wine. Well, no, that doesn't happen like that. But in any case, any nutrients that were taken up by the vine root and did make it all the way through to the finished wine, almost certainly, in practice, will have originated in the humus.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/357.

Ese olor a establo, a cuero, a sudor de caballo… algunos lo llaman encanto, otros lo llaman defecto. Hoy hablamos del Brett.――――――――――――――――――――――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.――――――――――――――――――――――

Aunque James Rhodes (Londres, 1975) dejó de tocar el piano durante 10 años por presión familiar, su talento y su trabajo le han llevado a tocar en algunos de los teatros y recintos más importantes del mundo como el Royal Albert Hall de Londres o el Palau de la Música de Barcelona. La música clásica cambió la vida de Rhodes de muchas formas, por eso en su último trabajo, 'MANíA', ha querido narrar a través de las canciones su recorrido desde el infierno en el Reino Unido hasta el paraíso que ha encontrado en España.

Junto a Álvaro Izquierdo, Director de Enología de Bodegas Viña Mayor charlamos sobre una bodega muy querida en Puerto Rico. Gracias por las atenciones de todo el equipo durante mi visita a la Ribera del Duero. Consigan estos vinos en Puerto Rico con B. Fernández y el Almacén del Vino. Gracias por escuchar, comentar, compartir y seguirnos en el podcast.#wine #vino #aprendedevino #riberadelduero #vinotinto #viñamayor

This week on our Vino Lingo segment we feature Greg Lambrecht, Founder and Chairman, Coravin, defining the term “Sparge”.  Learn more by visiting coravin.com.

La cantina Bindella - a Vallocaia - è da anni una delle realtà vitivinicole di riferimento del territorio di Montepulciano, fra le primarie rappresentanti del Vino Nobile di Montepulciano. La Riserva Vallocaia, nell'annata 2021, conquista il titolo di migliore vino per l'estate 2025 oltre ai Cinque Diamanti DiWineTaste. Riconoscimento - quest'ultimo - conquistato anche da altri cinque vini e annate recensite nel corso dell'estate.

The Bindella winery in Vallocaia is a leading winery in the Montepulciano area since many years, among the main representatives of Vino Nobile di Montepulciano. The 2021 Riserva Vallocaia conquers the title of best wine for summer 2025, as well as DiWineTaste Five Diamonds. This recognition has also been earned by five other wines and vintages reviewed over the summer.

The Wonderful World of Wine (WWW) Episode 299 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Vino Therapy With Kelly Lewis Kim and Mark of The Wonderful World of Wine (WWW) welcome the visionary Kelly Lewis to the show to uncork the secrets of vino therapy. The founder of the first-ever wine spa in the United States, Kelly shares how her travels led to a career-defining "aha" moment. She explains the fascinating history of this wellness practice, tracing its roots to other countries and sharing the hurdles she overcame to start. The trio delves into the nuts and bolts of vino therapy—what it is, how it's prepared, and what a treatment entails. Kelly reveals her process for sourcing wine and building key relationships with vineyards. The conversation also touches on the incredible recognition her spa received, being named "one of the greatest places of 2025" by Time magazine. Listeners will also learn about the health and wellness benefits of vino therapy and of non-alcoholic options. Kelly also details her exciting partnership with a French vineyard and a line of skincare products. Finally, she discusses her passion for educating others on the art and science of vino therapy. Guest and Host Information: Guest: Kelly Lewis, founder of The Wine Spa Website: thewinespapdx.com Social Media: @winespa_pdx Hosts: Kim and Mark Podcast: The Wonderful World of Wine (WWW) Website: thewww.wine Cheers Kim and Mark

En este episodio de VinoPod tenemos como invitado aEmiliano Miglietta, un referente del vino en Méxicocon más de dos décadas de experiencia en la industria. Técnico en Agronomía y Veterinaria, Licenciadoen Turismo y Hotelería y Sommelier egresado de la Escuela Mexicana de Sommeliers, Emiliano ha forjado su carrera entre la Riviera Maya, Los Cabos y el Bajío, siempre con una visión clara de acercar el vino a nuevas audiencias. Fundador de Tutuka Wines y creador de la Expo Tutuka Wines, se ha consolidado como un impulsor del vino en México, conectando productores, sommeliers y consumidores en torno a la cultura enogastronómica. Su pasión lo ha llevado a recorrer viñedos y bodegas en Italia, España, Chile, Argentina y México, experiencias que enriquecen su perspectiva y que comparte como juez en concursos, docente universitario y, sobre todo, como un apasionado narrador de historias que nacen de la tierra y llegan a la mesa. Además de su faceta profesional, Emiliano es padre de familia, casado y con dos hijos, valores que lo acompañan y le dan sentido a cada proyecto que emprende.Bruno Stump (@vinopod_podcast)www.youtube.com/@vinopod_podcastDiseño gráfico y logo: Artista Léa Chauré. @leachaure_is_paintingMúsica de inicio “Funkalicious” y efectos de sonido especiales: www.Zapsplat.comMusca final “Chappy” Autor: Gabo Morfín. (@gabbage.patch)Contacto Emiliano Miglietta: +52 1 442 156 0440

Why is geology essential for vineyard management but overrated when it comes to wine taste? Do soils get too much credit for wine flavour, when invisible factors might be the real drivers? What does “minerality” in wine really mean? Rock, nutrient, or just taste perception? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alex Maltman, author of the terrific new book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did a good teacher spark Alex's lifelong fascination with geology? What initially attracted Alex to wine and how did his curiosity evolve over the past 50 years? How did Alex's background in geology support his career as a wine writer? In what ways does Alex's first book, Vineyards, Rocks and Soils, differ from his new book, Taste the Limestone, Smell the Slate? Why does Alex believe that the influence of geology on wine is overstated in contrast to its influence on beer? What impact did geology have on how beer first developed? How do geological minerals, nutrient minerals, and the taste perception of minerality differ? What is the relevance of geological age to the growing vine in the bedrock? Does knowing the soil type of the vineyard tell us anything about the wine's characteristics? Why do so many wine drinkers and writers love to talk about geology? How has the concept of terroir been misunderstood and oversimplified? Why is it important to distinguish between the importance of geology for vineyard management versus its influence on the taste of wine in the glass?   Key Takeaways Am I tasting the limestone, smelling the slate? No, you can't. The grower needs to know about his soil. The geology will influence so many things in the vineyard, so the grower may well want to dig soil pits and see what the roots are doing to inform his vineyard management. But this is not the same thing as the flavor that develops in fermentation through to our wine glass. People look at, say, a hill slope with vines on it, and year after year, the wines from here always taste different to the wines from there. What's different? Oh, it's the soil. But at the same time, there's a whole host of invisible factors operating on that hill slope that we know these factors influence how grapes ripen and how the flavor precursors in the grape develop, which are going to go on to in the fermentation make the wine taste like it does. I tend to use the word geological mineral for those compounds that are making half of the vineyard soil and that come together to make rocks. And nutrient mineral, which are single elements, which we need, as well as vines, in order to function. And this word minerality, that's a taste perception. I don't know what it means or what causes it, but that's a different third meaning of the word mineral.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/356.

CLICK AQUÍ Y ENTÉRATE ANTES QUE NADIE DEL CLUB QUE VIENE (REGALO INCLUIDO) https://forms.gle/PHbnNqDKgyiMQpgi8 ¡Click arriba! En el episodio de hoy veremos cómo la bahía —nieblas, brisas y mareas— moldea el carácter de las AVA Carneros y Coombsville, y por qué sin ese frescor muchos vinos de Napa y Sonoma serían otra cosa. Qué pasa en la viña, qué cambia en la uva y cómo lo notas en la copa (taninos, acidez, estilo). Pinot Noir y Chardonnay finos y tensos, Cabernet con traje a medida… y la bahía como directora de orquesta. Viaja y cata conmigo: ¿Cómo “trabaja” la niebla para frenar la maduración y afilar la acidez en Carneros y Coombsville? ¿Por qué Pinot Noir y Chardonnay brillan con la bahía, y qué gana un Cabernet de Coombsville frente a otros Napa más cálidos? ¿Qué pistas sensoriales te chivan en cata a ciegas que hay efecto bahía (aromas, textura de taninos, color y final)? ¿Qué AVAs cercanas reciben más y menos influencia… y cómo cambia el estilo de sus vinos? Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS. CLICK AQUÍ para dejar tu email y tener un REGALO: https://forms.gle/PHbnNqDKgyiMQpgi8

¿Sabías que la denominación de origen más antigua es portuguesa?, ¿Cómo se realizó la primera circunnavegación al planeta?, ¿Qué relación tienen la Patagonia y el Santo Grial?, ¿A qué se refiere Byung-Chul Han con que el mayor tirano en tu vida… eres tú mismo? En este capítulo hablamos de: Valle del Duero, Vino de Oporto, Fernando de Magallanes, Vueltas al mundo, La Patagonia, ‘La sociedad del cansancio’, Y más datos de aventura en los Entremeses del Doctor Zagal.See omnystudio.com/listener for privacy information.

This week on our Vino Lingo segment we feature Joel Wright, Red Winemaker, Chateau Ste Michelle, Woodinville, Washington, defining the term “Scratchy”.  Learn more by visiting ste-michelle.com

Hoy hay más etiquetas que consumidores atentos. Cada año nacen miles de nuevos vinos… pero, ¿eso suma o confunde?――――――――――――――――――――――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.――――――――――――――――――――――

This week on Pod Have Mercy, we sit down with Vince and Lisa of V is for Vino, the number one wine show on the internet. What began as Vince's transition from musician and bartender to certified sommelier, and Lisa's background in TV production, has grown into a worldwide platform bringing accessible, entertaining wine education to millions.In this conversation, they share their journey from Los Angeles to Chicago, the lessons learned from pursuing creativity, and why they believe wine is about more than what is in the glass. For them, wine is about food, travel, culture, and the people who make it. From filming on shoestring budgets to producing content that rivals major networks, V is for Vino proves that passion and persistence can create something truly special.We also talk about their favorite episodes, the surprising places wine has taken them (from Portugal to Lebanon to Georgia), and their belief that wine should be fun, approachable, and for everyone, not just experts. They also give insights into what is next for the show as they balance new parenthood with filming their upcoming season.Watch full episodes on their YouTube channel: youtube.com/visforvino Explore more at visforvino.comFollow along on Instagram and other socials: @visforvinoWhether you are a seasoned wine student or just someone who wants to learn what to order at a restaurant, this episode will inspire you to see wine and the world differently.

En este episodio de 'Usted no sabe', nos adentramos en la Sierra de Yerga, en La Rioja, para charlar con Javier Arizcuren: arquitecto, viticultor y creador de una bodega urbana en pleno corazón de Logroño. Nos habla de sus viñedos centenarios en Quel, de cómo une tradición y modernidad, y de la emoción de brindar con un vino nacido en su tierra en lugares tan lejanos como Nueva York o Vietnam. Una conversación sobre raíces, innovación y el futuro del vino riojano.

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

Junto al brillante enólogo y amigo Federico Isgró en Puerto Rico después de habernos conocido en Mendoza. Busquen los vinos de Bira en el Almacén del Vino de B. Fernández. Hechos en el Valle de Uno en Mendoza con Sangiovese y otros varietales, estos vinos representan lo que dice la etiqueta "Cuore italiano, anima argentina". Gracias por escuchar, comentar, compartir y seguirnos en el podcast. ¡Salud y dale share!#vino #wine #mendoza #valledeuco #sangiovese #vinotinto

Secondo l’Osservatorio di Unione italiana vini, a luglio il prezzo medio del vino italiano negli Stati Uniti è calato del 13,5% (da 6,52 a 5,64 dollari/litro) per rimanere competitivo nonostante i dazi. Dall’attivazione delle tariffe, i vini italiani hanno subito 61 milioni di dollari di dazi, poco meno della Francia (62,5 milioni). Le imprese italiane stanno assorbendo gran parte dei costi, comprimendo i margini. Uiv denuncia aumenti ingiustificati nei prezzi al dettaglio Usa, frutto di speculazioni su stock pre-dazi. Frescobaldi chiede una promozione straordinaria a partire dal 2026 sui mercati chiave (Usa, Uk, Canada, Brasile). Zoppas (Ice) segnala già 20 iniziative promozionali nel semestre e altre 35 in valutazione. Lollobrigida conferma l’impegno del governo per escludere il vino dai dazi, escludendo misure come gli estirpi. Affrontiamo il tema con Lamberto Frescobaldi, presidente Unione italiana vini (Uiv), e Sandro Boscaini, presidente di Masi Agricola.Trump: c’è accordo con la Cina su TikTok Negli incontri di Madrid tra Usa e Cina è stato raggiunto un accordo quadro su TikTok. Trump ha annunciato che l’intesa sarà completata con Xi Jinping entro il 17 settembre, evitando la chiusura dell’app. Bessent (Tesoro Usa) ha confermato i negoziati. TikTok, di proprietà di ByteDance, è sotto pressione da anni per timori legati a sicurezza nazionale e gestione dei dati. Intanto, l’Antitrust cinese accusa Nvidia di non aver rispettato le condizioni poste nell’acquisizione di Mellanox, aprendo un nuovo fronte nei rapporti economici. Ne parliamo con Alessandro Plateroti, direttore Newsmondo.itL'economia cinese va sempre più pianoAd agosto le vendite al dettaglio in Cina sono cresciute del 3,4% (in calo dal 3,7% di luglio), la produzione industriale al 5,2% (dal 5,7%), mentre la disoccupazione urbana resta al 5,3%. Il rallentamento alimenta il rischio di maggiori esportazioni cinesi in Europa. Il ministro Giorgetti avverte che il vero pericolo per l’Italia non sono i dazi Usa, ma la concorrenza asiatica: l’export italiano verso gli Usa è cresciuto del 6% nel semestre, mentre cala verso la Cina e altri paesi asiatici, che al contrario esportano massicciamente in Europa.Il commento è di Giuliano Noci, professore ordinario al Politecnico di Milano e prorettore del Polo territoriale cinese dell’Ateneo

"Este devocional es una iniciativa de la Iglesia Adventista del Séptimo Día en Keene, Texas, diseñado para fortalecer tu espíritu y renovar tu fe cada día. A través de reflexiones sencillas pero profundas, encontrarás ánimo para enfrentar los retos diarios con confianza y esperanza. Cada mensaje te invita a recordar las promesas de Dios y a disfrutar de momentos íntimos y transformadores “A solas con Jesús”. Directora: Nancy Rodríguez Referencia: ""A solas con Jesús"" (1998) | Pr. Alejandro Bullón Lector: Esperanza Reyes Redes Sociales: @AdventistaDeKeene Website: https://www.keenehsda.org Créditos de la Música: ""Emotional"" | Autor: AlexBird ¡Dios le bendiga!

This week on our Vino Lingo segment we feature Jason Gorski, Vice President of Winemaking, DeLille Cellars, Washington, defining the phrase “Every Day is Tuesday”.  Learn more by visiting delillecellars.com

En este episodio hablamos de sushi y copas: qué vinos le van mejor y cuáles arruinan la fiesta. Tips y curiosidades para que tu próximo nigiri brille con el maridaje justo.――――――――――――――――――――――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.――――――――――――――――――――――

“Nosotros predicamos a Cristo crucificado, locura para los gentiles y escándalo para los judíos”. El Crucificado es nuestro timbre de gloria, y vemos en el madero de la Cruz la revelación de su amor y la purificación de todo pecado. En Él encuentra sentido toda pena. Cristo no vino a erradicar el dolor, ni tampoco a explicarlo. Vino a llenarlo con su presencia.

Meditación del Evangelio según San Lucas 6, 43-49 por el biblista P. Norberto Padilla, misionero claretiano.Sábado 13/sept/2025, ¿Por qué me llamáis ""Señor, Señor"", y no hacéis lo que digo?Canción: A Jesús (2003), de María José Bravo----------Lectura del santo evangelio según san Lucas 6, 43-49En aquel tiempo, decía Jesús a sus discípulos: “No hay árbol sano que dé fruto dañado, ni árbol dañado que dé fruto sano. Cada árbol se conoce por su fruto; porque no se cosechan higos de las zarzas, ni se vendimian uvas de los espinos. El que es bueno, de la bondad que atesora en su corazón, saca el bien, y el que es malo, de la maldad saca el mal; porque de la abundancia del corazón, habla la boca. ¿Por qué me llaman ‘Señor, Señor', si no hacen lo que les digo? Les voy a decir a quién se parece el que escucha mis palabras y las pone en práctica: se parece a uno que edificaba una casa; cavó, ahondó y puso los cimientos sobre roca. Vino una crecida, arremetió el río contra aquella casa, y no pudo tambalearla, porque estaba construida sobre roca. En cambio, el que escucha y no las pone en práctida, se parece a uno que edificó una casa sobre arena, sin cimiento; arremetió contra ella el río, y en seguida se derrumbó, desplomándose”.Palabra del Señor... Gloria a ti, Señor Jesús#SoyClaretiano #Evangelio #MisionerosClaretianos #CMFAntillasIntro: Lámpara Es Tu Palabra, de Ain Karem

Este relato nos lo envió una persona que pidió mantener su anonimato. Su aterradora experiencia es relacionada a la aparición de una entidad demoníaca que apareció con la intención de entrar a su casa, mostrando una actitud sumamente hostil.Ella explica que este demonio le dijo que iba por ella para llevársela, pero afortunadamente, la reja que separaba su propiedad de la calle estaba cerrada, de lo contrario seguramente hubiera sucedido algo completamente diferente...▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬El Demonio que vino por mi alma | Historias de terror realesFrecuencia Paranormal | FP | Podcast de Terror► Lugar de los hechos : Parral, Chihuahua, México► Año: 2023► Experiencia anónima▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬Te invitamos a seguirnos en todas nuestras redes sociales. Publicamos más contenido aterrador por allá:► YouTube: https://www.youtube.com/FrecuenciaParanormal► Facebook: https://www.youtube.com/FrecuenciaParanormal► TikTok: https://www.tiktok.com/@frecuencia__paranormal► Instagram : https://www.instagram.com/frecuencia.paranormal► Twitter : https://x.com/FrecParanormal▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬¿Tienes un relato que te gustaría compartir en esta Frecuencia?Envíalo a: frecuencia.paranormal.oficial@gmail.como a nuestro WhatsApp: (+52) 3313328094 Hosted on Acast. See acast.com/privacy for more information.

Why are the sparkling wines the most successful wines? What is it about the wines of Brazil, the terroir, that really makes them excel? How does double pruning and winter harvesting help Brazilian vineyards produce higher-quality wines? How did family farming traditions shape Brazil's wine regions, and what is the crossover between coffee and grape cultivation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the new book Wines of Brazil. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Where did Tufi's love for wine come from? Why do red sparkling wines from southern Brazil pair so well with the traditional dish feijoada? Which characteristics make Brazilian sparkling wines particularly successful compared to other wine styles? What's the biggest misconception about Brazilian wine? How does Brazil's annual wine production compare to other South American producers? Why hasn't Brazil's wine industry developed as large as those of Argentina and Chile? How did Portuguese colonial policies impact the development of Brazil's wine industry? How does Brazil's size and climate diversity influence viticulture? How has the legacy of land ownership and agricultural practices from the coffee industry shaped modern Brazilian viticulture? Is there any crossover between the coffee and wine industries? How do the different types of viticulture practiced in Brazil differ? What is unique about tropical viticulture in Brazil? Why do some Syrah wines from Brazil resemble those from the northern Rhône in France more than Australian Shiraz? What challenges do Brazilian vineyards face due to the humid climate in certain regions?   Key Takeaways Brazil has all sorts of sparkling wines, from traditional method, made like champagne to sweet, made from Muscat in zesty fashion, passing through tank methods, sparklers. But all of them have a very important character. It's fruit ripeness. Fruit is forward in Brazilian wines. Maybe elegant sometimes, or very well declared at other times, but it's easy to perceive and it's easy to like it. There's a fresh character to our sparklers. If you plant vines in Brazil in places where it is too humid and too warm at that harvest time, you won't get good quality grapes. But if this place has a winter which is not too cold, which has sunny days and cool nights, if you've succeeded in having the harvest during such a time, you have good grapes. That's precisely what double pruning makes. You prune in January, you start a new growth cycle, and the vines will be ripened during our winter. So the winter harvesting. Dry time, sunny days, cool nights. When the Italian immigrants arrived, they were given pieces of land. That's what is today Serra Gaúcha, our main wine-producing region. The relations between coffee and wine have started very much more recently, when double pruning and winter harvest developed here in a coffee region. And today the vines are planted in the same places where coffee does well. In slopes with little risk of frosts, better drain the terrain and many times together, side by side, grapes and coffee groves.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/354.

Obviamente iba a hablar de "Unknown Number", de mis impresiones, de las teorias conspirativas alrededor de esto y de por qué los de signo cancer tienen alto potencial de sufrir del sindrome de Münchhausen (chiste amigos).Conoce nuestro patrocinantes y sus hermosos productos: Ascension Organites:https://www.instagram.com/ascensionorgonitesHora Track:https://horatrack.com?utm_source=youtube&utm_medium=banner&utm_campaign=nadia-mariaRecuerda que siempre puedes ayudar a este podcast ingresando a: https://patreon.com/lanadiamariaY Siempre puedes ayudar dejando tu comentario y calificando con 5 estrellas todos los episodios que te gusten.@lanadiamaria en: instagram, tiktok, X y facebook.Dirección de Fotografía y video: Daniel “el cumanés” Aldamiz: https://www.instagram.com/aldamizcumanes_dpEdición: Joy Castañeda: https://instagram.com/enjoyvideo_