Podcasts about vinous

Welcome back to another episode of Beats Vines & Life! I'm your host, MJ Towler, and today, we have a fascinating guest joining us: the acclaimed wine critic and editor at Vinous, Eric Guido. Eric is not just a wine connoisseur but also a man of many talents with a rich background in music and an active lifestyle. Throughout this episode, we delve into Eric's candid perspectives on the wine industry, where he emphasizes the importance of honesty in writing and critiques the often superficial trends on social media.Eric's love for wine goes beyond just tasting; he shares his journey from his early encounters with wine to memorable experiences like savoring a 1990 CInIello Barolo, which deepened his appreciation for the intricacies of wine. You'll also hear about the dynamic changes in wine regions and the need for consumers to explore beyond the popular labels to discover hidden gems, especially in regions like Barolo and Paso Robles.But that's not all—Eric's life is a blend of passions. He talks about his days as a goth music enthusiast, his transition to culinary arts, and how his martial arts training shaped his approach to life. We'll touch on his unique experiences with music production and promotion in New York City's vibrant club scene and explore his transformative journey from the military to becoming a respected figure in the wine world.So, tune in as we unpack these captivating stories with Eric Guido and gain insights into the essence of wine, music, and life. Don't forget to check the show notes for details on the wines discussed, Instagram links, and where you can follow Eric's extraordinary work. Let's get started!---A Massive THANK YOU to ERIC GUIDO and MIKHAIL LIPYANSKIY!!! For more information about Vinous Media click the link!!Follow Eric on IG!Follow Vinous on IG!Follow Lipyanskiy Photo on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlife Hosted on Acast. See acast.com/privacy for more information.

Send us a textFrom cycling and photography to music and beyond, Eric Guido's passions know no bounds. As Editor and Wine Critic for Vinous Media, he brings this same boundless enthusiasm to the world of wine. Discover his brilliant insights on Vinous: https://vinous.com/IG- Follow Eric @the_cellar_tableCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Kelli White is an educator, Sommelier, and an award-winning journalist and author. After Somming at two of America's great wine restaurants, Veritas and Press, Kelli continued her love of wine by writing about it for Vinous, Somm Press and GuildSomm among others. She published her first book, “Napa Valley Then and Now” in 2015, a doorstop of essential reading about the Napa Valley. She is now the Director of Education at The Wine Center at Meadowood in Napa Valley. Kelli just published her latest book “Wine Confident” a book for all people with a love and interest in wine.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Embark on a vinous odyssey with Thomas Savre, the master winemaker behind Lingua Franca, nestled in the heart of Oregon's Willamette Valley. This episode of the Weinnotes Podcast uncovers Thomas's fascinating journey from his formative years in the vineyards of Burgundy to the pioneering spirit of Oregon's wine country. Dive deep into the tales of his early inspirations, from working alongside legends in Burgundy to bringing European finesse to the vibrant terroirs of Oregon.Thomas shares the behind-the-scenes magic of Lingua Franca's evolution, including the challenges and triumphs of establishing a new winery, the intricacies of crafting world-class Chardonnay and Pinot Noir, and the future of Oregon as a beacon of sparkling wine. Witness the blend of tradition and innovation that defines Lingua Franca, from the meticulous construction of their tasting room to the collaborative projects that push the boundaries of winemaking.This episode is a testament to the power of passion, perseverance, and partnership in creating wines that speak to the soul.Join us as we traverse the path from grape to glass with Thomas Savre, exploring the essence of Lingua Franca, the community of Oregon winemakers, and the enduring legacy of wine as a connector of people and places. Pour yourself a glass and tune in for an inspiring tale of dreams, dedication, and the art of winemaking.Remember to subscribe for more stories from the heart of the wine world, and leave us a sparkling review to spread the love for wine and storytelling.

Welcome to The Black Wine Guy Experience. In this episode, our host MJ Towler, sits down with the remarkable Lisa Perotti-Brown, a true trailblazer in the world of wine. Lisa shares her extraordinary journey from a small town in Maine to becoming a Master of Wine and co-founding The Wine Independent. Join us as Lisa discusses her experiences working with renowned wine critic Robert Parker and her mission to provide unbiased and quality wine criticism. From her early days in London's wine scene to her global adventures in Singapore and Tokyo, Lisa's story is one of determination, passion, and a deep appreciation for the art of fine wine. Get ready for an insightful and inspiring conversation with a true influencer in the world of wine.A Massive THANK YOU to LISA PEROTTI-BROWN!!!For more information about The Wine Independent click the link!Follow The Wine Independent on IG!Follow Lisa on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give The Black Wine Guy Experience a 5-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at Blackwineguy.comFollow MJ @blackwineguyThank you to our sponsor, Walla Walla Wine. The primary mission of the Walla Walla Valley Wine Alliance is to build an internationally acclaimed Walla Walla Valley wine brand among consumers, media, and trade by providing marketing programs on behalf of member wineries, vineyards, and partners. The Wine Alliance functions as the leading informational resource for consumers, media, and members of the trade interested in learning more about the Valley's wine industry.Find out more at Walla Walla Wine! Hosted on Acast. See acast.com/privacy for more information.

In the latest GuildSomm podcast, host MS Christopher Tanghe interviews Kelli A. White, director of education for the Wine Center at Meadowood in Napa Valley, author of Napa Valley, Then & Now, and accomplished wine writer. Kelli discusses the history of Napa Valley, its regions, trends, and much more. Prior to her role at Meadowood, Kelli was the senior staff writer here at GuildSomm, where she wrote articles and expert guides on a wide range of topics and received two Roederer Awards for her work. Her writing has also appeared in World of Fine Wine, Robb Report, Sommelier Journal, Le Pan, and Vinous. Before venturing into writing and education, Kelli was a sommelier at New York City's Veritas and PRESS in St. Helena. Her acclaimed book, Napa Valley, Then & Now, was originally released in 2015; a reprint was recently issued. Head to GuildSomm.com for links to Kelli's writing and to learn more about Napa Valley, Then & Now. Listen in for a deep-dive on Napa Valley and great insights into the region. If you enjoy this episode, please leave us a review to support the show. Cheers!

Episode Notes In the U.S., we consume about 1 billion gallons of wine annually. Whether you prefer reds, whites, pinks, or bubbles, do you know what's really in your go-to glass of wine? Wine's history is filled with tales of deception, and today I sit down with Rebecca Gibb to dive into her latest book, Vintage Crime: A Short History of Wine Fraud. We'll talk about some of the surprising additions to wine throughout time, including some rather deadly (though tasty!) ingredients, and why and how wine fraud continues to happen. Our chat ends with Rebecca's wine picks for a variety of occasions.   Rebecca Gibb is a Master of Wine, business owner, and award-winning wine journalist. She is currently an editor for Vinous, an online wine publication, which has subscribers in more than 100 countries, publishing in-depth wine coverage and reviews. In 2015, Rebecca became the 384th Master of Wine in the world. In a record class of 24 graduates, she was awarded the Outstanding Achievement Award and the Bollinger Medal in recognition of outstanding tasting ability.

How can you avoid buying a fake bottle of wine? What makes a wine truly authentic? How did Rudy Kurniawan get so far in his fraudulent schemes worth hundreds of thousands of dollars and why did it ultimately unravel? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rebecca Gibb, author of Vintage Crime: A Short History of Wine Fraud. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to be the lucky recipients of a copy of Rebecca Gibb's book, Vintage Crime: A Short History of Wine Fraud. To enter, email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights What caused the wine scandal in the 1980s, which devastated the Austrian wine scene? How did the Austrian wine industry turn around its image and recover? What was the story behind the famous Thomas Jefferson wine fraud scandal? How did Rudy Kurniawan get so far in his fraudulent schemes and why did it ultimately unravel? What makes a wine truly authentic? How is modern technology being used to detect fraud? Why is Don & Petie Kladstrup's book, Wine and War, one of Rebecca's favourites? What is it about food and wine pairing that Rebecca doesn't like? Which famous person would Rebecca love to share a bottle of wine with?   Key Takeaways Rebecca shared some great tips on how we can avoid buying a fake bottle of wine. I found her larger discussion of what makes a wine truly authentic fascinating. The story of Rudy Kurniawan and his fraudulent schemes worth hundreds of thousands of dollars sounds like the script of a movie or Netflix special.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Rebecca Gibb Rebecca Gibb is an editor for the online wine publication Vinous, covering the wines of New Zealand and the Loire Valley. In addition, she owns a wine and spirit jigsaw business, Puzzle Cru. Rebecca is one of only 416 Masters of Wine in the world and was awarded the Outstanding Achievement Award and the Bollinger Medal in recognition of her superb tasting ability.     To learn more, visit https://www.nataliemaclean.com/256.

Are you curious about the greatest con artists in the world of wine? What creative but illegal ingredients have been added to wine to cut costs and boost profits? What is it about tales of crime and greed that draw us in? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rebecca Gibb, author of Vintage Crime: A Short History of Wine Fraud. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to be the lucky recipients of a copy of Rebecca Gibb's book, Vintage Crime: A Short History of Wine Fraud. To enter, email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights What was it like to represent Great Britain as an athlete at the age of 19? Where did Rebecca's interest in the cello come from? Why has Rebecca decided to donate a portion of her book's royalties to finding a cure for Duchenne muscular dystrophy? Why did Rebecca decide to write about the riots in Champagne in 1911? What is it about tales of crime and greed that draw us in? What's the meaning of the MICE acronym used to describe the motivations behind committing fraud? How have coercion and ego played a role in wine fraud over the years? Do you have to be a wine person to appreciate Rebecca's book, Vintage Crime? What was the most popular method of wine fraud in Ancient Rome? Which unusual methods did vintners try in an effort to restore vineyards after the phylloxera epidemic in the late 1800s? How did it come to be that there was more Champagne being sold than produced during World War I?   Key Takeaways I enjoyed Rebecca's stories about the greatest con artists in the world of wine. I think we all love a juicy story about people trying to get one over on others. Call it whatever the wine version is of schadenfreude. I agree that part of what helps con artists get away with what they do is that people don't want to admit they have been duped. That's pride and human nature. I was intrigued by the creative but illegal ingredients that have been added to wine to cut costs and boost profits. There's a fine line between what's adulteration and what isn't.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Rebecca Gibb Rebecca Gibb is an editor for the online wine publication Vinous, covering the wines of New Zealand and the Loire Valley. In addition, she owns a wine and spirit jigsaw business, Puzzle Cru. Rebecca is one of only 416 Masters of Wine in the world and was awarded the Outstanding Achievement Award and the Bollinger Medal in recognition of her superb tasting ability.     To learn more, visit https://www.nataliemaclean.com/255.

Ian D'Agata will be known to many listeners as the authority on Italian wine. He is a multiaward winning author who has been speaking and writing about wine for thirty years.His books (Native Wine Grapes of Italy, Italy's Native Wine Grape Terroirs, and Italy's Grapes and Wines: The definitive Compendium Region by Region) are considered the bibles of Italian wine and have received numerous prestigious awards such as the Louis Roederer International Wine Awards Book of the Year. His latest book, Barolo Terroir: Crus, People, Places is newly launched and attracting similar accolades.Ian was a former staff writer at Stephen Tanzer's International Wine Cellar, Contributing Editor of Decanter, and Senior Editor of Vinous. He is currently the Editor-in-Chief of the TerroirSense Wine Review and the Chief Scientific Officer of TasteSpirit, China's leading wine education and media platform, and President of the TerroirSense Wine Academy and Wine Education programs.You can find him on instagram @ian_dagata and @terroirsenseLearn more about InVintory and create your account to track an unlimited collection of wines at invintory.com, or download the app on the Apple Apple Store. For more content follow us on Instagram @invintory.

Ep. 206 - Vinous di Antonio Galloni accusato di farsi pagare le recensioni, il censimento agricolo 2020 e i costi di energia e materiali sulla produzione del vino. Queste le notizie per il numero 22 delle wine news.———Unisciti al gruppo Telegram The Digital Wine Lovers e al canale The Digital Wine, chatta con me su Telegram e seguimi su Twitter, mi trovi come Wine Roland. Puoi finanziare il podcast abbonandoti alla newsletter o con una donazione offrendomi un caffé:La Newsletter: https://wineroland.substack.comOffrimi un caffè: https://ko-fi.com/thedigitalwineIIl gruppo Telegram: https://t.me/digitalwineloversIl blog: https://blog.thedigitalwine.comIl sito web: https://thedigitalwine.comIl canale YouTube: https://thedigitalwine.com/video———Credits:Soundtrack: The Secret Frickin Blues Plan (c)2012 by Admiral Bob CC 3.0 ft. texasradiofish, unreal_dm http://dig.ccmixter.org/files/admiralbob77/38038

Welcome to episode 1124, in which host Polly Hammond interviews Angus Hughson, this week on Uncorked. This week we are coming to you live from the Wine Industry Impact Conference in a very rainy Bendigo, Australia. My guest is the clever and witty Angus Hughson, a fella who wears many hats in wine including writer, critic, publisher, and digital media specialist. Today, we dive into the challenges facing Australian wine, what it's going to take to excel, and what we need to know about the future wine consumer. Let's get into it! More about today's guest: Angus Hughson, PhD Angus is the Founder and Publisher at Winepilot with over 15 years of drinks writing and judging experience. This includes authoring the first imported wine guide in Australia, Worldwine, as Drinks Editor for Wish Magazine in The Australian for over a decade and regular contributor to Australian Gourmet Traveller Wine. He is the Australian Editor for Vinous and the Co-Founder and Co-Publisher of the Vintage Journal with Andrew Caillard MW, with whom he's currently working on The Australian Ark, a definitive history of Australian Wine. To learn more visit: Winepilot: https://winepilot.com/author/angus-hughson/ The Australian Ark: http://australianark.com/ LinkedIn: https://au.linkedin.com/in/angus-hughson-8474438 More about the host: Polly is Founder and CEO of 5forests. She splits her time between Barcelona, Auckland, and Napa, consulting, writing, and speaking about the trends that impact today's wine businesses. She's an advisor to New Zealand Trade & Enterprise, host of Uncorked with the Italian Wine Podcast, cohost of the Real Business of Wine with Robert Joseph, and, occasionally, a knitter. Polly is a graduate of the University of Southern California, where she earned degrees in International Relations and French. Those studies led to a deep and abiding love affair with behavioral Economics, and her wine work is based on insights into all the crazy and irrational reasons consumers engage with brands. With over 20 years' experience in growing successful companies, Polly knows first-hand the challenges faced by independent businesses. She approaches each client experience with empathy and understanding for what it takes to adapt and thrive in the real world. To learn more visit: Twitter: @mme_hammond Instagram: @pollyhammond_ website: https://5forests.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

This style of beer ekes wine-level alcohol content (and big flavors) out of malted barley. Anney and Lauren barrel right into the history and science of barley wine. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Sardinia is the second-largest island in the Mediterranean, and lies off the west coast of mainland Italy. Much larger than Corsica, the wines here have a distinctly Spanish influence, with some Italian and French to boot. The wines are unlike any other you'll encounter (although many you can only encounter them if you visit!). In this show we try try to sort through the grapes and regions of this island to get to the heart of what's here (Grenache, Vermentino) and what to look for in the future.   Sardinia is 150 miles (240km) off the west coast of mainland Italy. Across the Tyrrhenian Sea from Lazio (the province where Rome is located), Sardegna is sandwiched between French Corsica in the north and Sicily in the south at 38˚N and 41˚N latitude. The island is almost three times the size of Corsica with a population of 1.64 million people, with the largest city of Cagliari in the south. Known by the jet setters for the fancy Costa Smeralda in northeast tip, this big island is making more and better wines every year. Photo: Getty Images/Canva Here are the show notes: After some facts and history, I get the hardest part of Sardegna out of the way: the fact that it feels like there are a million appellations: 1 DOCG, 17 DOCs, 15 IGPs  and two-thirds is DOP level. It seems nonsensical – too many “line extensions” of the Sardinia brand!! There are more DOC and IGT titles than Basilicata and Calabria combined but has lowest production per hectare. This is especially confusing when you consider that there are just 25,000 ha/61,776 acres under vine, and 31,000 growers, who own tiny plots (and often form co-ops to economics work).  To try to clear up the DOC confusion, I break it down into the three big buckets: “di Sardegna” Appellations: Cannonau di Sardegna Monica di Sardegna Moscato di Sardegna Vermentino di Sardegna Sardegna Semidano   Cagliari Appellations Malvasia di Cagliari Monica di Cagliari Moscato di Cagliari Nasco di Cagliari Nuragus di Cagliari   Other important DOC/Gs: Carignano del Sulcis Vermentino di Gallura DOCG Vernaccia di Oristano For Bovale: Mandrolisai, Campidano di Terralba   Then we discuss the basics on this large island…   The climate of Sardinia is dry and hot with some maritime influences to cool down the vineyards. The rolling hills and different elevations mean there are many mesoclimates, so growers have to pay attention to their particular area.   Sardinia is made up of hills, plains, coast, and inland areas with varied soils – granite (Gallura), limestone (Cagliari), sandstone, marl, mineral rich clay, sands, gravel. The land tends to be undulating but there are also very high altitudes at which grapes can be planted.   Grapes… The top five varietals are nearly 70% of land under vine, and the area is home to 120 native grape varieties. Old vines (70+ years) are common in Sardinia The top 5 grapes are: Cannonau/Grenache Vermentino Carignano Monica Nuragus   The reds… Cannonau is about 20% of the output of Sardinia. Although it is identical to Grenache, some natives think the grape originated here, and are trying to prove that. These best wines come from a triangle that covers the eastern interior areas within the Cannonau di Sardegna DOC (these names will be on the label): Oliena (Nepente di Oliena)  Capo Ferrato Jerzu   Cannonau is known to have thin skin, medium acidity, a medium body with soft tannins, and high alcohol. It often tastes and smells like peppery spice, red berry, red flowers, and earth and generally has low or no oak aging. Cannonau di Sardegna is required to be 90-100% Cannonau, with other non aromatic, local red grapes permitted. There are a few styles of this wine: Rossoor classico (a little higher alcohol, more yield restrictions), which are often in one of two styles… Strong and tannic with lower acidity and higher alcohol – a steakhouse wine, as MC Ice called it Dry, fewer tannins and slightly fruity, with red berry, cherry, floral, spicy anise/herbal notes, earth, and strong acidity. This is a wine that improves with age Riserva is generally made with riper fruit, and is required to age at least two years with time in a barrel and a minimum alcoholic strength of 12.5% Rosato is a light to full rosé The fortified liquorosowines are made as dolce with a high residual sugar content, or secco,  dry with a higher alcohol content.  Passito styles are made, where grapes are dried on straw mats and then pressed. The resulting wines have similar sweetness toliquoroso dolce. *Many of the other red grapes are made in all of these styles as well Photo: Getty Images/Canva   Other reds… Carignano del Sulcis DOC is for red and rosato wines made from Carignano in the southwest corner of the island. These vines are quite old, and the flavors are like sweet spice, smoke, and dark fruit. The wines tend to be full bodied with high alcohol. Similar to Cannonau, the are made as rosso, riserva, rosato, and passito. There is also a nouveau, or novello style for this wine.     Bovale has 24 different names in Sardininan dialects but the idea that it is Bobal from Spain has been debunked. The two common versions of Bovale are Bovale Grande, which is Carignan, and Bovale Sardo, Rioja's Graciano grape (also called Cagnulari). Mandrolisai and Campidano di Terralba focus on Bovale   The Monica grape is -- grown almost nowhere else in the world, and is definitely from Spain. It is either light and fruity or more intense. There is potential for the grape but now the yields under the Monica di Sardegna and Monica di Cagliari DOCs are so high that it's hard to glean the true potential of the wine.   Pascale di Cagliari is originally from Tuscany and now mostly used to blend with other varieties, like Carignano.    The whites… Vermentino is a sun-loving grape, which works well in Sardinia's hot, dry climate. The styles range from light and fresh to fuller-bodied, with lower acidity and higher alcohol. Good versions taste and smell either like citrus, white flowers, herbs with salinity/minerality or for the fuller styles, almonds, peach, apricot, ripe tropical fruit, with a fat body. Vermentino di Sardegna covers the entire island of Sardinia, so quality is highly variable. Often it is dry, slightly bitter, herbal, and light to neutral in flavor. It can be dry, off-dry, slightly sparkling or Spumante (dry or sweet). Vermentino di Gallura is Sardinia's only DOCG. Located in the island's northeastern corner, the area has sharp diurnals, strong winds from the Mistral and vineyards are on weathered granite soil. The result is a wine that is flavorful, with white flowers, lemon, peach, almond, minerals, and especially a salinity to it.  The wine is dry with a slight bitterness on the finish, good acidity, and high alcohol (14%+ is common). The wine is made as Superiore (higher alcohol requirement, riper grapes), frizzante, spumante, passito, late harvest, and off-dry versions. Winemakers are experimenting with skin contact, amphora, lees stirring (battonage), oak aging, and other techniques to spice things up for Vermentino. Photo: Getty Images/Canva Other white grapes include Nuragus, which was  planted by the Phoenicians, and is light-bodied, dry, acidic, with citrus, green apple, pear, and melon notes. It can be high in alcohol.   Nasco is grown around Cagliari, and is used for passito and liquoroso, with some dry styles.   Torbato is an acidic, minerally white with pear notes that can be creamy with some age. It is also made as a sparkling wine.   Malvasia, dry or sweet is made here, as is Moscato (Muscat) – both are floral, aromatic, and generally lighter in style, although Moscato is bolder than Malvasia   Vernaccia di Oristano is made from a grape that is unique to this area, and the wines, which range from dry to sweet, but are most famed when made in a sherry-like fortified wine, are rarely seen outside Sardinia.   Photo: Getty Images/Canva Here is the list of top producers we mention: Argiolas,  Antonella Corda, Capichera, Contini, Ferruccio Deiana, Cantina Santadi, Sella & Mosca (Campari owns), Siddura, Vigne Surrau, Pietro Mancini   Some sources I used for this show: Strictly Sardinia Ian D'Agata for Vinous, Sardinia's Wines: High Quality, Low Visibility, March 2018 Wine-Searcher, Sardinia Italian Wine Central:Sardegna   Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Basilicata is a tiny region that represents the arch of the Italy's boot -the small area that borders Calabria in the west, Puglia in the east, Campania in the north and the Gulf of Taranto in the south. In this, Italy's 3rd least populous region, wine has been made for thousands of years but today, what remains is just 2,006 ha/5,000 acres of vineyards, which is 0.15% of Italy's total wine production. Of the 2% that is DOC wine, there is a shining star – a wine that can rival the best of the best in all of Italy – Aglianico del Vulture (ahl-LYAh-nee-koh del VOOL-too-ray). In this show we discuss the background of this southern Italian region and discuss the jewel in its crown.     Here are the show notes… We first discuss the location and land of Basilicata In the southern Apennines, Basilicata is the most mountainous region in the south of Italy. 47% is covered by mountains, 45% is hilly, and only 8% is plains. The west is the hillier area, the east runs into flatter land into Puglia. There is a small stretch of coastline between Campania and Calabria and a longer one along the Gulf of Taranto, between Puglia and Calabria. Photo: Getty Images We do a good look at the history of Basilicata, but the highlights are: People (or really ancestors of modern people) have inhabited the area since Paleolithic times. Matera is considered one of the oldest continuous civilizations in the world. Its Sassi district, which has now become a UNESCO World Heritage Site, has caves on a rocky hillside that were inhabited by people as far back as the Paleolithic times. Greeks settled in Basilicata from at least the 8th c BCE and likely brought Aglianico with them. Basilicata has been conquered by nearly everyone who paraded through southern Italy over the centuries. In the 1970s and 80s there was a renaissance in wine in Basilicata but it didn't last. Today, there is renewed hope and investments, as a new generation of winemakers takes over their family domaines, establishes new properties and combines traditional and modern winemaking to make excellent wines.   We mention several DOCs of Basilicata: Photo of Matera: Getty Images Matera DOC was granted in 2005 It is 50 ha / 124 acres, and produces about 11,200 cases per year REDS: Matera Primitivo (90%+ Primitivo/Zinfandel grape), Matera Rosso (at least 60% Sangiovese and 30% Primitivo), and Matera Moro, (a minimum of 60% Cabernet Sauvignon, 20% Primitivo and 10% Merlot). There are basic and Riserva levels Whites: Matera Greco (85%+ Greco), Matera Bianco (minimum of 85% Malvasia Bianca di Basilicata) There is also spumante (sparkling) made in the Champagne method   Grottino di Roccanova DOC was granted in 2009 8 ha / 20 acres, and producers about 3,000 cases per year White/Bianco (Minimum of 80% Malvasia Bianca di Basilicata) Red/Rosso: Sangiovese with Cabernet Sauvignino, Malvasia Nera di Basilicata, Montepulciano   Terre dell'Alta Val d'Agri DOC was granted in 2003. At 11 ha / 27 acres, the area makes a mere 3,840 cases a year. Vineyards can be no higher than 800 m/ 2,625 ft Red/Rosato: Rosso (Minimum 50% Merlot; minimum 30% Cabernet Sauvignon; maximum 20% other red grapes). Riserva and regular versions Photo: Getty Images, Val d'Agri   We spend the rest of the show discussing  Aglianico del Vulture DOC/DOCG, which is 25% of Basilicata's total production Vulture's land… Vulture is an extinct volcano that was last active about 130,000 years ago. It is 56 km/35 miles north of Potenza at an altitude of 1,326m/4,350 ft, close to borders with Puglia and Campania. Woods surround the area and the top of the slope has more volcanic soils and lower lying vineyards have more mixed, colluvial, and clay soils. The elevations are specified by the DOC – too low or too high and you won't get great flavor development or quality wine, so the range is 200-700 m/660 -2300 ft. The variety of soils, elevations and exposures mean that there are different styles of Aglianico del Vulture. Photo: Getty Images Vulture's climate… Vulture is continental in climate and it has lower average daily temperatures than Sicily or Tuscany. There are cool breezes that sweep in from the Adriatic, cooling the area and preventing humidity. Elevation also keeps things cooler, especially at night, which means the grapes experience a long growing season, building flavor in the hot sun during the day, and cooling at night to hoard acidity.  The rain shadow of Mount Vulture also keeps the weather cool and dry.  That said, in some years the drought is fierce, grapes can get sunburned, the tannins can be tough, and the wine can be overly alcoholic.     Characteristics of Aglianico del Vulture Aglianico is a thick-skinned grape that needs mineral-rich soils with clay and limestone (like what is on Vulture). It can be overcropped, so careful tending to the grapes leads to better results (this is kind of a dumb thing to say, since that's the case with all grapes, but I'm putting it out there anyway!).   Flavors range in Aglianico del Vulture. Younger wines are high in tannins and acidity, with black cherry, chocolate, flowers, minerals, dark-fruit, and shrubby, forest notes. With a few years (5 or more), you may get nuances of Earl gray tea, black tea, licorice, earth, tar, spice, and violets. The tannins calm with age, but the acidity remains – with age (7-10 years) these wines are pretty impressive. We discuss the fact that there are some lighter styles and some savory, complex ones, but most are minerally with tannin in some form. Photo of Aglianico: Getty Images  Aglianico del Vulture was made a DOC in 1971 It is 520/1,284 acres, and it's average production is 235,000 cases The wine is red or spumante – all is 100% Aglianico (the sparkling must be made in the Champagne method). Reds are required to be aged for 9-10 months in a vessel of the producer's choice before release (oak isn't required). Spumante must rest for 9 months on the lees. Photo: Monte Vulture, Getty Images Aglianico del Vulture Superiore DOCG/ Riserva Superiore DOCG was created in 2010. It is within the Aglianico del Vulture DOC but is only 89 ha/220 acres Production is much smaller, at 6,670 cases. The wine is 100% Aglianico. Superiore is required to spend 12 months in oak, 12 months in a bottle, cannot be sold until at least three years after harvest. Superiore Riserva spends 24 months in oak, 12 in bottle, and cannot be released until at least 5 years after harvest. Both categories must reach a minimum of 13.5% ABV (basically a guarantee that the grapes are ripe!)     In the show we discuss the food of Basilicata and mention a few specialties: M.C. Ice was surprised that in this area, bread crumbs were a cheese substitute, sprinkled over pasta, meat, and vegetables. Horseradish is common here, along with Italian hot peppers, beans, pork sausage, and the famed bread of Matera, which is a Protected Georgraphical Indication and uses wheat grown locally and a yeast infused with fruit.     Producers are vital to getting a quality wine. This is my list… D'Angelo (Split into D'Angelo and Donato D'Angelo recently, and each is good) Paternoster (recently sold to Veneto's Tommasi family) Cantine del Notaio Elena Fucci Terre degli Svevi /Re Manfredi Grifalco Eubea and Basilisco (both small-production bottlings) Bisceglia (we were drinking the 2018 Terre di Vulcano, which was about $18) DOC wines are around US$20/GBP£15, DOCG wines are more like US$45/GBP£43.   __________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes _____________________________ Some interesting sources I used for this show: Italian Wine Central (Great for data on DOCs/DOCGs) "The Wines of Basilicata Paradise Lost and Found" 4/17, Vinous, by Ian d'Agata  NY Times Article on Aglianico

Library Release: Originally aired as Episode 5 in June of 2020.  In one of our original episodes, Robert and Peter discuss how competitive the wine market is, how wine scores used to differentiate wines from each other, but do that less today, and the use of wine scores has evolved over time.  This episode provides another data point for the conversation around the evolution of the wine critic, as discussed in episodes 61 - 64.  Detailed Show Notes: Wine scores were the traditional method of differentiating a wine brandThe wine landscape is getting more competitive and crowded, # of wine brands (as of 2019): >1,000 in Napa valley~4,000 in California~10,000 in the US~300,000 globallyIn Luxury Wine Marketing, Peter did an analysis of 100 point scores in Robert Parker's The Wine Advocate: 1995 - 14 100 pointers2005 - 332015 - 116In 20 years, there were 8x more 100 point scores, making them less remarkable than in the pastHowever, the same percentage of wines (0.4%) got 100 points in 2015 as in 1995, as 8x more wines were reviewed by The Wine AdvocateHow wineries use critic scoresIn the past - wineries leveraged the followers of wine critics, gaining new customers20+ years ago, thousands of buyers would flock to wineries with a 100 point score; today, that number is in the hundredsToday - wineries use scores to promote and market their wines - they are used as a validation of quality, not necessarily dependant on a specific wine criticSpinouts of wine criticsMany critics have gone independent - Jeb Dunnuck (guest of Episode 64), Antonio Galloni (Vinous), James Suckling, Jeannie Cho Lee, Jancis Robinson - making the field more crowded than everIt has become harder to follow a single critic than in the pastWineries need to build their brandsE.g., Philippe Guigal once said, “we don't do marketing” - and is able to do that because Guigal has already built their brand in the trade with over 20 Robert Parker 100 point scores -> this type of marketing may not be as effective todayBrands need to have wine quality as a baseline and more than scores to sell effectivelyCritics leveraging scores to promote themselves - some critics may give higher scores to be the top score that is used to promote the wine by retailers and wineries, increasing consumers awareness of their own brand and media channelCrowdsourced scores (e.g., CellarTracker, Delectable, Vivino)Scores are a snapshot in time and will change over timeIt gives the ability to follow individuals and learn their palateNot yet influencing the wine trade (as of early 2020)It helps bring another touchpoint of brand awareness to wineriesWine Berserkers - has had an impact on wine sales, at least a few dozen signups for mailing lists of wineries Peter has worked atLessons for wine brands: Need to build the brand, having high wine quality and high scores are the baselineFigure out the marketing channels that work for your brand and double down on themThe cost of customer acquisition is going up with the fracturing of wine criticism and the rise of crowdsourced wine scores

Today we're exploring viticulture on top of the world, the wines of Mendoza which is the most prolific wine-growing region of Argentina. In fact, Mendoza holds 75% of the total vineyards in Argentina and the largest number of wineries in the country. In this episode, we'll be talking about the diversity within Mendoza in all its corners from Lavalle to San Rafael so you'll benefit from having a map on hand to follow along. They'll take a deep dive into the Uco Valley from the highest peaks in Gualtallary that reach up to 1600 meters in elevation to the depths of La Consulta at 900 meters and everything in between from Special guest Joaquin Hidalgo guide the Thieves on their mountainous journey with perils of fist-sized hail, extreme drought and high elevation radiation . Hidalgo is the Argentinian and Chilean contributor to Vinous magazine, a publication created by Antonio Galloni. Like John and Sara, he's primarily a wine critic and seems to have been destined for this role as he holds a degree in Winemaking from the Liceo Agrícola, and also has a degree in Journalism from the National University of La Plata. For almost 20 years, Joaquín has been living in Buenos Aires where he writes about wine and food for several major media outlets including weekly columns for La Nación, the major national newspaper, and La Mañana de Neuquén. He co-founded vinomanos.com, the first mobile guide to Argentine wines.The Thieves question Joaquin about the increasing amount of research being undertaken by a new generation of producers that has led to the identification of micro-regions with different terroirs, reflecting the diverse character of Argentine viticulture. In particular, a recent study published earlier this year by the Catena Institute of Wine, founded by Dr. Laura Catena, that demonstrated measurable evidence for the existence of terroir in Argentina. The study led by Fernando Buscema and Roy Urvieta analyzed phenolic compounds in malbec wine to determine markers for vintage, climate and the expression of particular site and soil characteristics. To a very high degree of accuracy, they were able to identify wines from 23 plots, or parcela, over 12 different sites in Mendoza despite differences in vintage conditions. To find out more, join John and Sara with a glass of malbec in hand for a virtual trip to the foothills of the Andes.This podcast was created in partnership with the Wines of Argentina.

Antonio Galloni, born in Caracas/Venezuela, studied in the USA and went to Italy at the turn of the millennium, where he published the first English-language magazine on Italian wine: the Piedmont Report. In a short time he earned a high respect at Italian wineries. He held tailor-made seminars and events, including the highly acclaimed "Festa del Barolo". So he cameRobert Parkerto his attention and made him his Italy specialist and until 2013 even editor-in-chief of "The Wine Advocate".Since May 2013, after his resignation as editor-in-chief, Galloni's wine ratings have been published under his trademark "Vinous" on the Internet, where he can find a "modern-day wine platform" in which the readers are involved in the communication. AlsoAntonio Galloniuses the 100-point system.Follow Antonio:https://www.instagram.com/antoniogalloni/?hl=en https://www.instagram.com/vinousmedia/?hl=enhttps://vinous.com/ Sarita's Activity Book:www.vinemeupdc.com/the-bookFollow The Swirl Suite:@SwirlSuitewww.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Antonio Galloni, born in Caracas/Venezuela, studied in the USA and went to Italy at the turn of the millennium, where he published the first English-language magazine on Italian wine: the „Piedmont Report“. In a short time he earned a high respect at Italian wineries. He held tailor-made seminars and events, including the highly acclaimed "Festa del Barolo". So he came Robert Parkerto his attention and made him his Italy specialist and until 2013 even editor-in-chief of "The Wine Advocate".Since May 2013, after his resignation as editor-in-chief, Galloni's wine ratings have been published under his trademark "Vinous" on the Internet, where he can find a "modern-day wine platform" in which the readers are involved in the communication. Also Antonio Galloniuses the 100-point system. Follow Antonio:https://www.instagram.com/antoniogalloni/?hl=en https://www.instagram.com/vinousmedia/?hl=enhttps://vinous.com/ Sarita's Activity Book:www.vinemeupdc.com/the-bookFollow The Swirl Suite:@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Antonio Galloni, born in Caracas/Venezuela, studied in the USA and went to Italy at the turn of the millennium, where he published the first English-language magazine on Italian wine: the „Piedmont Report“. In a short time he earned a high respect at Italian wineries. He held tailor-made seminars and events, including the highly acclaimed "Festa del Barolo". So he came Robert Parkerto his attention and made him his Italy specialist and until 2013 even editor-in-chief of "The Wine Advocate".Since May 2013, after his resignation as editor-in-chief, Galloni's wine ratings have been published under his trademark "Vinous" on the Internet, where he can find a "modern-day wine platform" in which the readers are involved in the communication. Also Antonio Galloniuses the 100-point system. Follow Antonio:https://www.instagram.com/antoniogalloni/?hl=en https://www.instagram.com/vinousmedia/?hl=enhttps://vinous.com/ Sarita's Activity Book:www.vinemeupdc.com/the-bookFollow The Swirl Suite:@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Vinous is an adjective that means ‘related to or fond of wine.' The Latin word vinum (VEE noom) refers to ‘wine.' If something is vinous, it resembles or is, in some sense, related to wine. For example: The vinous smell the restaurant made me thirsty right away. I had a feeling I'd be sipping wine all night long.

For the first time ever, Vanessa and Amanda are joined by another Wine Expert—wine critic and Vinous founder Antonio Galloni. Not only does he share his secrets to finding great wine on a budget, but we dive into Antonio’s linguistic history, background in music, and days as an MIT grad student. Buckle up! Wines from the show: 2019 Bedrock Zinfandel 2019 Arnot-Roberts Syrah Sonoma Coast Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Vanessa Conlin Shop all the wines at Wine Access

Join the Wine Dream Team, Jaime Araujo, Akos Forczek, Tanisha Townsend, and the Honorary Member Ray Isle, and the Host, Antoine Abou-Samra for The Wine Hour #5. We have the pleasure to welcome Laura Catena, Managing Director Bodega Catena Zapata and Catena Institute of Wine Founder and Board. Dr. Laura Catena has been called "the face of Argentine wine" for her active role in studying and promoting the Mendoza wine region and Argentine Malbec. Laura's life obsession is to learn more about high altitude viticulture, the vineyard soil microbiome and wine ageability. In 2010 Laura Catena released her book Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina (Chronicle Books.) Spanish and Portuguese translations followed in 2011. Laura and her book have been featured in Oprah Magazine, the New York Times, The Wall Street Journal, The San Francisco Chronicle, La Nación, Town and Country, Decanter Magazine, Saveur Magazine, Food & Wine Magazine, Wine Spectator, Vinous, Wine Enthusiast, Wine Advocate, Wine & Spirits and many others. PROGRAM Uncorked [4:42] Jaime Araujo, Tanisha Townsend, Akos Forczek and Ray Isle talk about the new communities in Wine. Licensed To Taste [28:43] Tanisha Townsend talks about how to preserve wine after you open a bottle Have A Drink With Me [36:25] Antoine Abou-Samra interviews Laura Catena. In their discussion, they talk about the emergence of Argentina on the global wine scene, the importance of science in studying terroir, the impact of the wine industry in Argentina, and much more. Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: @atablefortwo.live Facebook: @atablefortwo.live LinkedIn: https://www.linkedin.com/company/atablefortwo/

Esta es la nueva forma para conocer más sobre el vino argentino. WOFA PODCAST es el canal en donde se podrá disfrutar, aprender, y tener todos los tips para maridajes, viajes, y elegir dentro del amplísimo lineup de etiquetas argentinas el próximo vino que descorcharás. En este canal: Joaquín Hidalgo: nacido en Mendoza, con base en Buenos Aires, periodista y un apasionado por los vinos. Desde septiembre de 2019 es degustador de Vinous para Argentina. Alejandro Iglesias: nacido en Buenos Aires, se recibió como Sommelier en 2005 y desde entonces escribe para medios nacionales y extranjeros. Desde 2018 integra el panel argentino de cada para el Decanter World Wine Awards. Encontranos en: Blog: https://blog.winesofargentina.com/es/ Instagram: https://www.instagram.com/winesofarg/ Facebook: https://www.facebook.com/winesofargentina/ Twitter: https://twitter.com/winesofarg Web: https://www.winesofargentina.org/es

Today we talk with Vinous founder, Antonio Galloni, and share some very special wines from Raymond Vineyards.

During this episode, two Italian wines are tasted. They are date 3/12) are a 2013 Tenuta Di Capraia Chianti Classico Riserva, purchased for $20.69, rated 94 points by Vinous and a 2017 Vivaldi Ripasso Valipolicella, purchased for $18.99, rated 91 points by James Suckling. During the episode, the differences between DOC and DOCG are discussed as well as the the process for making Valipolicella Ripasso Wines. Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) .Support the show (https://www.patreon.com/winestofind)

A quick dip into a couple of favorite rosé styles from Italy known as rosato takes us to the deep pink wines of Cerasuolo d’Abruzzo. We also discuss Chiaretto (Bardolino) briefly, and check in on the rosé wine market for some figures and finds. Resources from this episode: AAWE http://www.wine-economics.org/aawe/wp-content/uploads/2018/06/5C-Roberta-Capitello-Consumer-preferences-and-perceptions-of-rose-wine-in-out-of-home-consumption-situations-in-Italy.pdf Agroqualita.it http://www.agroqualita.it/_files/disciplinare_DOC_Cerasuolo_Abruzzo.pdf Italian Wine Central italianwinecentral.com Vinous https://www.vinous.com/articles/think-pink-italy-s-lively-2018-rosatos-may-2019 https://vinous.com/articles/think-pink-still-more-2018-italian-rosatos-may-2019 https://vinous.com/articles/looking-at-italy-through-rose-tinted-glasses-cerasuolo-rosato-ramato-and-chiaretto-jun-2015# Forbes https://www.forbes.com/sites/joemicallef/2018/05/27/exploring-the-world-of-italian-rose/#7454684d3406 OIV http://www.oiv.int/public/medias/3103/focus-2015-les-vins-roses-en.pdf http://oiv.int/js/lib/pdfjs/web/viewer.html?file=/public/medias/6661/en-press-release-oiv-11042019.pdf Wine Economist https://wineeconomist.com/2019/03/12/global-rose-market-qa/ Wine News (IT) https://winenews.it/en/10-of-still-wines-consumed-in-the-world-is-rose-a-strictly-french-affair_384945/ Wine Spectator https://www.winespectator.com/articles/vinitaly-2019-unites-italy-wine-world# Glass in Session® is a trademark of Vino With Val LLC Music: Addict Sound - Happy Acoustic - (Jamendo.com cc_Standard License, Jamendo S.A.)

Welcome back for Part Two of an audio essay to celebrate National Wine Day, this past Saturday, May 25. Most of what I’m going to share with you today is based on a magazine piece about wine and civility that I wrote two months after 9/11. On this episode we're looking at the role wine has played in some of the greatest conflicts our world has ever seen from French winemakers' fight against the Nazi wine trade, to the impact of 9/11 on the US wine economy. If you missed part one, please go back and have a listen to Episode 24. I hope this is drink for thought for you.   To learn more about the resources mentioned in this episode, visit the show notes.

Sommelier Jill Mott came to Jazz88 to talk about some of her favorite vinous surprises of 2019.

Ian D’Agata has been speaking and writing about wine for over thirty years. He is the Senior Editor of VINOUS (USA), where he writes mainly on the wines of Italy, Canada, France and Germany, as well as restaurant reviews. He is the Scientific Director of the Vinitaly International Academy and Scientific Advisor to Vinitaly International. Ian has a degree in medicine and applies his scientific background characterizes his work in the field of wine. His research interest focuses on native wine grapes and he is actively involved in resurrecting forgotten old native wine grapes of Italy and having wine made from them again. He also lectures on wine culture, history and tasting in NYU’s Master’s Program in Food Sciences.

This week on In the Drink, host Joe Campanale is joined by Antonio Galloni, a wine critic, and from 2006 to 2013 a tasting staff member of Robert Parker's publication The Wine Advocate. In May 2013, Galloni founded a new internet wine publication, Vinous.

Antonio Galloni of Vinous Media returns to the show.

Antonio Galloni is the founder of Vinous Media. Also in this episode, Erin Scala gets some Halloween beverage advice.