Podcasts about Vouvray

The Loire Valley's signature grapes define its wines: melon de Bourgogne (famous for Muscadet), Chenin Blanc (starring in Vouvray), Sauvignon Blanc (the magic in Sancerre), and Cabernet Franc (notable in Chinon). These varieties thrive in the region's diverse terroir of limestone, schist, and flinty clay soils — there's so much to explore!This Keynote will guide you in new directions in your own wine journey and help provide a framework for future wine exploration. For those new to Loire Valley wines, this virtual tasting may be a revelation and a game changer in the way you think about wine. For those familiar with the magic of Loire wines, you already know why we're having this conversation. It's essential wine education for both the newbie and the connoisseur. Santé!Wine list:Crémant de LoireMuscadetSancerreMenetou-SalonVouvrayRosé d'AnjouChinon Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

Welcome back Wine friends! In this episode, I'm joined by Liam D'Arcy, better known as The Wine Wally on Instagram, a wine enthusiast who has built a thriving online community of over 104,000 followers. Unlike my usual guests—winemakers, sommeliers, or Masters of Wine—Liam is a passionate self-taught wine lover who has made wine education fun, fresh, and approachable. Now, he's taken on a bold challenge: mastering everything there is to know about Chenin Blanc. To put his knowledge to the test, I quiz Liam on the flavors, styles, and top regions for Chenin Blanc, from its spiritual home in the Loire Valley to the powerhouse vineyards of South Africa. We explore the difference between Vouvray and Savennières, the role of noble rot in sweet wines, and the surprising history of Chenin in California. But the challenge doesn't stop there—I throw him into a rapid-fire round of global wine labeling terms to see if he can decipher everything from “Trocken” to “Feinherb.”  Before diving in, I have some exciting news! I have been nominated for the Wine Travel Awards in the Influencer category for expert opinion. The awards celebrate the best in wine tourism and education, and your support could make a big difference. Your support would mean the world to me as I continue sharing my passion for wine with fellow enthusiasts. It takes one click to vote. So please VOTE HERE.   If you want to skip ahead:   04.30: Liam shares his earliest memories of drinking wine. 06.25: Being ranked seventh in England as a hammer thrower. 08.30: Running a recruitment business outside of wine. 09.30: Blogging and documenting his wine learning journey. 11.30: The goal to create content for wine beginners. 12.30: Blind tasting wines helps identify quality differences. 13.30: Liam's three criterias to analyze wine: price perception, flavor intensity, and surprise. 15.30: Sharing the most embarrassing wine misunderstanding: Bubbles in a dusty wine glass 17.30: Sticky toffee pudding pairing with sparkling Viognier. 19.30: The Chenin Blanc quiz and flavor profiles. 20.30: Chenin Blanc is highly versatile in style and winemaking. 22.00: Warmer climates result in riper, more tropical fruit flavors. 24.00: Loire Valley is the historic home of Chenin Blanc. 27.00: California once had the most Chenin Blanc plantings in the world. 29.00: Key Loire regions for Chenin Blanc include Vouvray and Savennières. 31.00: Vouvray produces dry, off-dry, and sparkling Chenin Blanc. 32.30: Savennières is exclusively dry with high acidity and tension. 34.00: Vintage variation in Loire affects sweetness levels in Vouvray. 35.30: Noble rot enhances sweetness in Loire's Coteaux du Layon wines. 38.00: South Africa's Swartland region produces high-quality Chenin Blanc. 40.00: Discovering premium South African producers like Ken Forrester. 44.00: Quickfire round on global wine labeling terms begins. 54.00: Final tip: Experiment by buying pricier versions of favorite wines.   And a reminder to vote for me for the Wine Travel Awards. It will only take a second:  https://winetravelawards.com/nominee/janina-doyle/   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Send us a textThis week Sand Box Brothers discuss: Super BowlNBAAppreciating the gameWhat you say, Vouvray!Let's stroll and grab a DrinkElection Time againDonald Trumps TariffsDC Plane CRASHWAR MoviesI am a KillerTrust your GutSILOElon Sends His LoveAll this and more current events on the #sanboxbrotherspodcast 

We open a Vouvray white wine from France and pair it with a Thanksgiving dinner. We also talk about what we're thankful for.

In dieser Episode entführe ich dich in das Herz Frankreichs, an die Loire – eine Region, die sich durch außergewöhnliche Vielfalt und traditionsreiche Weinbaukunst auszeichnet. Auf meiner Reise habe ich die unterschiedlichen Facetten dieser einzigartigen Region erkundet: Von den eleganten Chenin-Blanc-Weißweinen aus Vouvray bis hin zu den fein strukturierten Cabernet Francs aus Chinon.

Dneska probereme ta, pro nás v český kotlině, nejznámější vína z Middle Loire, což si společně překládáme jako střední Loiru. Probereme to klasicky s nadhledem, vtipem a občas dost nekorektně, ale tušíme, že právě proto jste tady, ehm. V týhle části Loiry je apelací hodně. Fakt hodně. Takže jsme se rozhodli probrat Vouvray. To je apelace, která nám dává nahlídnout do všech podob odrůdy Chenin Blanc včetně jeho parádní šumivý varianty. Během našeho povídání jsme ochutnávali: ⁠Famille Bougrier Vouvray AOC ⁠Famille Bougrier Vouvray AOC Brut Bouvet Crémant de Loire Excellence Brut Rosé Tak si nalijte decku (a pak další) a jdeme na to!PS: Kdyby vás zajímaly další části oblasti Údolí řeky Loire, mrkněte na ⁠Vínocast #41 a Vínocast #44. Pokud máte Vínocast rádi a chcete jeho vznik podpořit, řekněte o něm prosím kamarádům a známým, kteří milují víno stejně jako vy. Nebo doplňte svoje zásoby na https://vinoodbodlaku.cz/ a ochutnávejte přímo u poslechu a buďte na stejné vlně jako my. Instagram Vínocast Instagram Víno od Bodláků Instagram Vínopsaní Máme i YouTube, ale ten ještě musíme doladit. A pak vám sem dáme odkaz i na něj.

This is an encore presentation of a wonderful show I did with Serge Doré, importer of French wine (and American via Quebec…) and friend of the podcast, joins us to talk about the Loire Valley. It's especially relevant for those of you who are part of the Wine Access/WFNP wine club, as the "All Serge, all the time" shipment is heading your way soon!  Photo: Serge Doré. Credit: Wine For Normal People   Serge has been visiting the Loire since 1985 and has seen its evolution over the decades. He joins to give us the world of Loire from his perspective, humanize it with stories of producers he imports and some he has just met, and tell us what we can expect from this sometime confusing but wonderfully beautiful and diverse French wine region.   Serge's wines will are available in New England and New York, and on Wine Access! Some of his producers we mention are: Pascal et Alain Lorieux    Domaine Bourillon Dorléans “La Coulee d'Argent”   I love Serge! Having him on is such a pleasure and I hope you enjoy his insights as much as I do. Check out his site to see his selection of wines  

This is the weekly columnPét-Nat or Pétillant-Naturel. What the heck is that “next big thing” in wine?The “next big thing” designation is ironic because, in truth, it is the oldest thing in sparkling wines. It was how sparkling wine was made before the development of the methods you know today. In English, Pétillant-Naturel simply means “naturally bubbling.”Pét-Nat is made using a technique—“méthode ancestrale”—that originated in Limoux in southern France in the 1500s. It involves a single fermentation. Méthode champenoise or “traditional method” uses two fermentations to make Champagne and other sparkling wines.Bottling takes place before the primary fermentation is complete. Yeasts remain actively converting sugars into alcohol. And into CO2—the bubbles. The wines tend to be lower in alcohol with softer, more delicate bubbles than sparkling made using traditional methods. Because there is less pressure—half that of Champagnne—Pét-Nat typically is sealed with a crown cap, the closure you find on beer or soda pop bottles.Pét-Nat usually is unfiltered, so it often is cloudy. Those are the spent yeast cells that created the alcohol and bubbles. It is made with a variety of grapes, resulting in a spectrum of colors and styles. There are a wide range of aromas and flavors. Often there is a slight sweetness, although there are dry examples. Adjectives like wild, funky, rustic often are associated with Pét-Nat.Christian Chaussard in Vouvray revived the ancient technique in the early 1990s when he accidentally produced a fizzy wine by bottling before fermentation was complete. He found the wine tasty. Buyers found something new and trendy. Pét-Nat started being the “next big thing.” At first, there was more buzz about it than sales or availability warranted, but that changed. You likely can find Pét-Nat at a well-stocked supermarket today. It typically is affordable, casual, refreshing. Lower alcohol makes it attractive for everyday drinking and to those seeking to reduce alcohol intake.A caution. Pét-Nat production is hard to control and requires winemaker skill. Results can be variable, depending on the grapes used and where they were grown. Quality is not guaranteed. Pét-Nat is a process description, not a narrow wine description.Worth a sip, especially if you are a new and trendy sort of sipper.Tasting note• Hager Matthias Pét-Nat Grüner Veltliner 2021: Refreshing, lower alcohol effort that is and trendy and versatile. Presents excellent fruit. Works well as aperitif. $20-29 Link to my reviewLast roundI told my daughter to go to bed because cows were sleeping in the fields.“What does that have to do with anything?” she asked.“It means it is pasture bedtime,” I responded. Wine time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Vouvray is a white wine made with Chenin Blanc grapes in the Central Loire Valley district of Touraine. Vouvray's range of expressive styles runs from dry to off dry to sweet, sparkling and still. Alexandre Monmousseau is a fifth-generation vigneron who founded Alexandre M in 2020 after many years working in the business. His focus is small production, hand-crafted cuvées. These include a sparkling Vouvray Brut, Mon Mouss Pet'Nat, Mon Chenin and Le Serpette. Importer: Kysela Père & Fils.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

This is the weekly columnContinuing our investigation of wine descriptors. Last week we noted wine shares the same molecules as familiar, pleasant tastes and smells. But what about all those weird descriptors?Linnaea Mallette• Barnyard/sheep butt: Associated with pinot noir, particularly from Burgundy but also sometimes from elsewhere. Believe it or not, it is an earthy scent often associated with quality—and it goes away with decanting or swirling in your glass. It should not be confused with “barnyard” associated with brettanomyces (brett), a yeast that invades wineries and can spoil wine (more about that later). So, there is good barnyard/sheep butt and bad barnyard/sheep butt. You want wine to be simple and easy?• Farmyard: Associated with aged chianti. Kinder, gentler than “barnyard.” It describes earthy and vegetal undertones some wines develop. Like many such terms, used in admiration or deploration, depending upon the critic and the wine.• Band-Aid: Smell associated with tempranillo and pinotage, usually means there is bit of brett (brettanomyces)—a yeast usually considered a flaw, but also considered a plus by some when it only slightly influences the wine. Different folks, different strokes. It mostly is associated with red wines. In low concentrations, it adds a spicy, leathery note. In higher concentrations, it ruins the wine.• Wet wool/damp straw: Associated with chenin blanc. The aroma resembles lanolin, a fatty substance secreted by a sheep's skin. The descriptor often occurs alongside mentions of honey, pears, lemon. Chenin blanc may be world's most versatile grape—capable of almost any style. It is superb in the Loire Valley of France. Want upscale? Ask for “Vouvray,” chenin blanc's greatest appellation. Swirl, inhale, wistfully comment on its whisper of wet wool wafting amid notes of wild honey and lemons.• Cat pee: Associated with sauvignon blanc, particularly from cooler climate makers in New Zealand and France-Sancere. It arises from natural compounds called pyrazines that give sauv blanc its grassy, herbaceous notes. When weak, sometimes called “lantana bush.” When stronger, “cat pee.” Again, a symbol of quality that will blow away with some air. So don't meow. Say: “oui, oui, Sancere cat pee is for me.”Tasting notes• Wine By Joe Pinot Noir, Oregon 2021 is wonderfully delicious, affordable Oregon pinot noir. Congenial example of the impressive quality of Oregon pinot noir. $19 Link to my review• Auntsfield Single Vineyard Sauvignon Blanc, Southern Valley, Marlborough, New Zealand 2022: Checks all the boxes you want to check on a New Zealand sauv blanc. $17-22 Link to my reviewLast roundWhat do you get if you divide the circumference of a bowl of ice cream by its diameter? Pi a la mode. Wine time.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on Vocal This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

As the world of wine continues to expand, consumers can now experience flavors from a variety of international locales, including those from more traditional producers in France to newer winemakers in China. Cheryl Stanley, global wine expert and senior lecturer in the Cornell Nolan School of Hotel Administration, explores the differences in appellations, designations and geographical indications with host Chris Wofford in this episode of the Cornell Keynotes podcast from eCornell.Join the pair for a tasting of wines from the German Mosel region and the American viticultural area plus a discussion of:Designations of place and new regional wine lawsClassifications in France, Italy, Germany, Chile, Argentina, China and the United StatesThe Vouvray white wine scandal of 2014Base levels of ripenessRanges in cost by geographical originProducer, alcohol by volume and vintage on wine labelsWines in this episode:South American Cabernet Sauvignon — single-vineyard Concha y Toro Casillero del Diablo, D.O.Sonoma County or Napa Valley AVA (American viticultural area) — single vineyard, ideallyRiesling Gutswein vs. Riesling Erste Lage/Grosse Lage/Grosse Gewächs — these wines would be from a VDP producer as their classification is already establishedLearn more in Cheryl Stanley's eCornell certificate programs:Wines of Germany and AustriaWines of the WorldWines of Spain and PortugalWines of the Southern HemisphereWines of ItalyWines of FranceWines of California, the Pacific Northwest, and New YorkDid you enjoy this episode of the Cornell Keynotes podcast? Watch the full Keynote. Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

De Beste Bubbels! Petra Possel spreekt met wijnschrijver Harold Hamersma. De Grote Hamersma komt met 3 fantastische mousserende wijnen: crémant de Limoux, Vouvray en Champagne. Keukenprins Pieter maakt 3 gerechtjes waarin lucht een grote rol speelt. Zo rollen wij het jaar uit!

Maria Valetta, wine educator, and certified sommelier, and Robert Tas review the wine list at Jasmine, in Bellagio Hotel. This restaurant is located in a beautiful setting that serves Cantonese, Szechwan, and Hunan cuisine. If you don't know what to pair with Asian food, don't worry, Maria identifies the tasting notes in wines and offers pairing suggestions with meals on the menu, including well-known favorites such as Peking Duck and, for the adventurous oenophile, she suggests trying China's best wine from the foothills of the Himalayas.  Wines reviewed include: 2020 Marc Bredif, Vouvray, Loire Valley, France 2019 Sokol Blosser, Dundee Hills, Oregon 2018 Ashes & Diamonds, Blanc, a Semillon/Sauvignon Blanc blend, California  For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Healthy Thinking is not positive thinking; Healthy Thinking is your APPROACH to unpleasantness in a more positive or productive way.  Christine and Susan go through a "self talk" exercise - they attempt to look at questions regarding the thought process stirring through your every day activities.  What will happen to your self, your body, your soul, or your being if you follow a few ways to check yourself and identify more thinking areas of improvement.A BIG thank to the below article for opening our eyes to "thinking traps" and a more healthy approach to our healthy thinking "health":https://www.heretohelp.bc.ca/wellness-module/wellness-module-8-healthy-thinkingMore about Marcel Dubois (and I'm sorry I was SO unaware of what I was drinking) - Vins de Vouvray:https://www.worldmarket.com/p/marcel-dubois-vouvray-544100.html?store=store78Find Christine D'Angelo:Instagram: @christine_dangelo_ Facebook: @Christine Casiero D'AngeloSet yourself up with Christine D"Angelo as a COACH on the 1st Phorm App!  https://www.1stphorm.app/StineD***JOIN Christine's Facebook Page "Team Shine Fitness": https://www.facebook.com/groups/teamstinefitness/Find Susan Pajak:Instagram: @winegirlgonewildFacebook: @Susan PajakTwitter: @spajakPersonal Blog: winegirlgonewild.comhttps://winegirlgonewild.comCome for a chat, stay for a sip, and leave us a comment!

Retour sur les bords de Loire pour découvrir une belle appellation de blancs, une valeur sûre dans le paysage viticole français!

Pour ce 7ème épisode du Podcast Voyage Family, nous partons en balade au cœur des châteaux de la Loire, faire une halte au calme

Jordbærsæsonen er i fuld gang. Søren & Søren undersøger i denne sidste episode af Søren Franks Vinkælder hvilken vin, som passer bedst til det danske nationalbær. Vi smager følgende vine:   2021 Moscato d'Asti “Sant'Ilario, ”Ca d'Gal   (185 kroner, Adriat vinimport) 2021 Brigantino, Malvasia di Casorzo, Accornero (150 kroner, 130 kroner v 6 fl., Vinova) 2022 Brachetto d'Acqui, Braida (120 kroner v 6 fl, Philipson wine) 2021 Jurancon La Juscle, Domaine Vignau (168 kroner, Sigurd Müller)2020 Riesling spätlese, Niederberg Helden, Schloss Lieser (169 kroner, Domaine Brandis)   2017 Vouvray moelleux “Foreau”, Clos Naudin (375 kroner, 295 kroner v 3. fl, Vinova)   See omnystudio.com/listener for privacy information.

durée : 00:03:06 - Fier de mon 37 France Bleu Touraine - Une balade ludique du côté de Montlouis sur Loire et Vouvray ?

Vouvray is a white wine made with Chenin Blanc grapes in the Central Loire Valley district of Touraine. Vouvray's range of expressive styles runs from dry to off dry to sweet, sparkling and still. Alexandre Monmousseau is a fifth-generation vigneron who founded Alexandre M in 2020 after many years working in the business. His focus is small production, hand-crafted cuvées. These include a sparkling Vouvray Brut, Mon Mouss Pet'Nat, Mon Chenin and Le Serpette. Importer: Kysela Père & Fils.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

New Year's Eve is next week, and Sarah and Jami with the Wine + Dandy Podcast talk about Champagne and some alternative bubbles to enjoy for your celebrations. They taste a bonafide Champagne, a sparkling Vouvray, and a very festive Cava. The ladies also share a few tips at the end of this episode to insure you know how to buy the best bubbles at the best prices! Cheers!

durée : 00:05:52 - Jardin, terrasse et compagnie - Laëtitia de Vouvray, voudrait savoir si c'est une bonne idée d'acheter des insectes auxiliaires pour limiter les attaques de pucerons au Printemps.

Caught up in the Christmas rush? Of course you are! Need wine? Of course you do! In this seasonal edition, Jason and David selflessly taste six wines that have been picked by the press as wholly appropriate for the holiday season so you don't have to! Kicking off with the cream of Crémants from Domaine de L'Idylle (to mollify the peelers and preppers imprisoned in the kitchen), our doughty duo (with a starter of smoked salmon in mind), veer onto family Aubert's vivifying Vouvray. After that, it's a festive free-for-all as they round on a row of reds that will pair with everything from turkey to brisket or mushrooms to barbecued ostrich: a fruitful Chinon, Cabernet Franc from Jean-Maurice Raffault; a full-bodied Faugères from Château Estanilles; a moody Malbec, Tinto Negro from Uco Valley, Argentina and Napier Winery's sensational, South African 'Red Medallion' 2015.

https://www.instagram.com/acvouvray/ Catherine grew up gay in God's country. She feared for her life at home with mentally ill parents and out in the rural world of rednecks, where members of the LGBTQ+ and BIPOC communities were killed for sport. She watched, trembling at six, as hooded members of the KKK burned a giant cross. She heard about the boy who was killed for giving a blow job. It's no wonder that themes of repression of women and minorities are omnipresent in her work. A creative always on the fringes of mainstream society, her mission now is to champion inclusivity. Catherine wants to add to queer cinema, especially empowering lesbians, and invent a renaissance of interest in our elders. She wants to place older women at the epicenter of story. She wants to tell the stories of the overlooked and marginalized and give a bullhorn to those who aren't often given a voice. Catherine has written numerous award-winning screenplays for features and TV, becoming a fellow of the Middlebury Script Lab, attending the Stowe Narrative Lab on a partial scholarship, and attending both the feature retreat and TV lab at CineStory. She has directed four short films so far and will be shooting her feature directorial debut this summer. Follow BraveMaker on Instagram: https://www.instagram.com/bravemakerorg/ Watch the interview on video (and others weekly), subscribe to our Youtube channel: https://www.youtube.com/bravemakerorg Become a BraveMaker partner/donor https://bravemaker.com/donate/ Podcast edited by Barnell Amos of Speak Media Services https://www.speakmediaservices.com/ Produced by Amy Cohen https://www.instagram.com/cohen.amy/ Social Media by Kerri Alley https://www.instagram.com/kerrialley95/ Video clips curated and edited by Jessica Cohen https://www.instagram.com/jessa.cohen/ Podcast hosted by Tony Gapastione http://www.tonygapastione.com/ https://www.instagram.com/tonygapastione/ and Krystina Wray Jackson https://www.instagram.com/krystinawrayjackson/ https://www.krystinajackson.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bravemaker/message Support this podcast: https://anchor.fm/bravemaker/support

What's it like to work at the prestigious Wine Spectator magazine and Sotheby's fine wine auction house? How can you distinguish real wine from fakes? What's the secret to putting together the perfect wine flight?   In this episode of the Unreserved Wine Talk podcast, I'm interviewing Aleks Zecevic, wine writer and host of the Vintners podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What is Vouvray, France, famous for in the world of wine? What was it like to taste the “Victory Vintage” at François Pinon with the winemaker who made the wine in 1945? How did Aleks realize he wanted to be a wine writer? What's the secret to putting together the perfect wine flight? What's it like to work at the prestigious Wine Spectator magazine? What does it take to go from tasting coordinator to a reviewer at Wine Spectator? How did Aleks hone his wine-tasting skills before he became a reviewer? Which aspects of the vineyards make Premier Cru different from Grand Cru? What was the reaction from the wine industry once Aleks was the lead reviewer for several wine regions? Why did Aleks leave Wine Spectator to become a fine wine specialist at Sotheby's? What did Aleks look for when examining high-end wine collections as a fine wine inspector? How high do auction sales go for rare wines from wineries like Domaine de la Romanée-Conti? Why do regulatory bodies create region-specific wine rules through wine-of-origin laws? Why don't some newer wines qualify to get their designation of origin? How do these wine-of-origin laws put some high-quality producers at a disadvantage?   Key Takeaways I enjoyed the behind-the-scenes look at Alek's wine dream jobs with the Wine Spectator magazine and Sotheby's fine wine auction. He had some helpful tips on distinguishing real wine from fakes. I agree with his tips on putting together flights of wine, from lightest to heaviest. I thought it was interesting that Grand Cru vineyards don't have a lot of topsoil and thus, the berries have more concentration and the wine has more complexity.   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 Aleks Zecevic Aleks Zecevic was born in Belgrade, Serbia, and emigrated to New York City to study journalism at New York University. After graduating, he completed WSET courses and worked at the Wine Spectator, becoming one of the lead tasters at the magazine. He joined the renowned auction house Sotheby's as a fine wine specialist. Currently, he reviews Austrian wines for Wine Enthusiast and is part of the newly founded Vintners platform, where he creates content and hosts the Vintner's podcast.     To learn more, visit https://www.nataliemaclean.com/205.

REPORTAGE - Les journalistes RTL poursuivent leur visite estivale de la France. Ce dimanche 28 août, Valentin Boissais a terminé sa descente de la Loire avec un arrêt dans un domaine viticole du Vouvray (Indre-et-Loire), près de Tours. La cave troglodyte est en pleine effervescence avant les vendanges. Benjamin Joliveau, chargé d'exploitation du domaine Huet, prépare le chai de réception des vendanges où le raisin va arriver et être pressé. La visite se poursuit vers des caves de fermentation où les bouteilles sont retournées pour éliminer les dépôts. "C'est parti pour être une bonne année, avec beaucoup de raisins et des raisins très concentrés", malgré la sécheresse, assure Benjamin Joliveau, qui craint tout de même les orages violents qui apporteraient de la grêle et détruiraient les récoltes du Vouvray.

Vouvray is a unique wine region where one grape takes on many forms. Wines from here are on our shelves so let's get a nice breakdown of the Loire Valley region and its affinity with Chenin Blanc. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Private Equity is everywhere and Miriam Gottfried, Senior Private Equity Reporter at the Wall Street Journal, has her finger on the pulse of it all. On this edition of Press Profiles, Miriam tells us about her journey from foodie to finance reporter, the importance of good relationships, the unlikely place she met her husband, her love for a good glass of Vouvray, her approach to stories and how she aims to educate readers on the evolving landscape of finance.

Self therapy According to transformation gurus Mary Morrissey, Bob Proctor and Price Pritchett, with a little help from the right people and resources.. we are all capable of doing our own self therapy  How - Mary Morrissey says "notice what you're noticing" -  Ideas are the currency of the universe… thoughts transform into feelings then action steps then results  Price Pritchett - TAP DOWN THE NEGATIVE BOB PROCTOR - “ there is a single mental move that you can make which in a millisecond will solve ENORMOUS problems for you..DECISION http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=AFPRM21_IYGquiz   Kundalini yoga Acupuncture for the brain https://youtu.be/lzhbueBHVg8 Learn more on meditation here: https://www.madeinmeditation.org/ www.sootheoursouls.org New WELLNESS WEDNESDAY 4 th Wednesday every month in Treasure Island. Reservations a must 727-360-7411 Wine Vincent Careme's Loire Valley vineyards established as Careme , with his wife Tania, allowed him to explore South Africa. Tania is from South Africa so began a new South African winery in 2000.  Swartland is where their vineyards are located. Vincent worked four harvests there from 1997 to 2000 prior to founding his own winery in Vouvray in 1999.   Seeing tremendous potential in South Africa's soils for Chenin Blanc, they began their venture Terre Brûlée.  Le Blanc is 100% Chenin Blanc and sourced from blocks in the Swartland region which are predominantly shale and granite soils. Swartland is located about an hour north of Cape Town. “Swartland”  “the black land,” Le Rouge is the vineyards red Shiraz-Cinsault blend that is sourced from two blocks of dry farmed, unirrigated vines also. https://capeclassics.com/wp-content/uploads/2016/11/Terre-Br%C3%BBl%C3%A9e_Background.pdf Glenelly vineyard Stollenbosch Lady May is her shortened name and at the age  seventy eight, this woman discovered a new adventure in South Africa.  According to May de Lencquesaing “  I wanted to continue the French heritage” and she believed in the terroir of the Stellenbosch area. Discovering  South Africa's allure led her to establish in Stellenbosch 2003.  She is famous for heralding the grand cru classe from Pauillac, Chateau Pichon Longueville  https://glenellyestate.com/   My favorite things  https://www.instagram.com/tv/Cb-xDCtFT1o/?utm_medium=copy_link https://jenniferhall.towergarden.com/aeroponics https://www.chezvalerie.us www.dolphinlandings.com  

Known for its stunning castles and gardens, the Loire Valley is France's third largest wine producing region with incredible diversity among its 53 appellations. It is the largest producer of AOP white wines, notably Chenin Blanc and Sauvignon Blanc, and is a leading producer of AOP rosé wines, Crémant de Loire sparkling wines and Cabernet Franc reds. Melanie and David discuss the wines of Central Loire, incuding Anjou, Touraine, Vouvray, Saumur, Crémant de Loire and Val de Loire IGP wines.The Connected Table Live is broadcast live Wednesdays at 2PM ET.The Connected Table Live Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Ce matin, nous longeons la Loire et son coteau de tuffeau pour nous rendre à Vouvray, petit village entouré de vignobles. Vouvray est bien connu pour son vin, mais aussi pour la maison Hardouin, charcutiers depuis la fin du XIXème au sein de laquelle on vous emmène.     Depuis des décennies, les produits y sont travaillés de la même façon, à partir d'un savoir-faire transmis et maîtrisé depuis des générations, avec une attention particulière portée à la qualité et à la provenance des viandes.    Chez Hardouin, on fait notamment de l'andouillette tirée à la corde. Et ça, il n'y a pas beaucoup d'endroits où on vous en parlera aussi bien !   Je retrouve Julien dans les cuisines de chez Hardouin.  Un épisode De l'or dans les mains en partenariat avec En roue libre.

Mathieu habite maintenant à quelques pas d'un commerce spécialisé en vins québécois. Il va sans dire qu'il y va souvent! Et aujourd'hui, il nous fait part de ses découvertes les plus récentes. Aussi au menu, une foule de suggestions de vins pour fêter Pâques et toutes les autres célébrations printanières.  Boite à vin: https://boiteavins.com/  Suggestions  Patrick:  Bonnet Huteau, Les Bonnets Blancs 2020, Muscadet-Sèvre et Maine, France  19,60 $ - Code SAQ 14240195 – 12 % - 2 g/L – biologique / nature  Domaine Vincent Carême, Sec 2020, Vouvray, France  28,65 $ - Code SAQ 11633612 – 14 % - 1,8 g/L – biologique  Nadia:   Disznoko, Dry Furmint 2020, Tokaji, Hongrie  20,80 $ - Code SAQ 13440700 – 13,5 % - 1,5 g/L  Château Saint-Florin, Bordeaux 2018, France  16,40 $ - Code SAQ 13188938 – 13,5 % - 2,4 g/L  Mathieu:   P'tit rouge - Vin rouge du Vignoble Petit Chariot Rouge, 21,00$  Cabernet Franc - Vin rouge du domaine Girouard (hors saison - bientôt de retour)  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Samedi 09 avril 2022  Pierre Montégut - Château Suduiraut  Après des études à l'ENITA Bordeaux puis à l'Institut d'œnologie de Talence, Pierre a débuté sa carrière en 1988 en passant par le Médoc aux Châteaux Potensac et Léoville Las Cases, par Vouvray ou encore Buzet. C'est en 2004 qu'il décide de poser ses valises dans le Sauternais et il devient directeur technique du Château Suduiraut. Ce Premier Cru Classé à Sauternes en 1855 appartient au groupe AXA Millésimes depuis 1992. Pierre apporte aujourd'hui sa passion pour les vins liquoreux à une propriété historique et d'une grande notoriété. Sur les 91 hectares de vignes, on retrouve les cépages typiques de Sauternes : le Sémillon et le Sauvignon. Suduiraut bénéficie d'un véritable terroir d'exception où l'environnement est au cœur des priorités puisque le Château est certifié HVE. Pierre et ses équipes sont passionnés par leur travail et tous unis autour d'un même but : élaborer l'un des plus grands vins du monde.    Clément Nicolas - Domaine de Bellivière Avec une enfance entre les vignes et la cave, devenir vigneron est apparu comme une évidence pour Clément. Après des expériences en Alsace et dans la Loire, il rejoint le domaine familial en 2015. Son épouse Laure-Anne le rejoint en 2020. Le Domaine de Bellivière est une véritable histoire de famille puisque Clément a travaillé avec ses parents Christine et Eric qui ont créé le domaine en 1995. Tout a commencé avec 3.5 hectares de vignes pour arriver aujourd'hui à un total de 18 hectares sur les appellations Jasnières et Coteaux-du-Loir. Depuis 2020, c'est maintenant Clément seul qui poursuit l'histoire du Domaine de Bellivière et fait perdurer le travail et les valeurs de ses parents. La préservation de l'environnement est au cœur des préoccupations de la famille. En effet, les sols sont intégralement travaillés sans désherbants ni produits chimiques et l'intégralité du vignoble est conduite en bio depuis 2005 et biodynamie depuis 2008.   

Après avoir bu un Vouvray, avec Nadine et Christian, j'ai marché dans le froid et les giboulées pour rencontrer Michel et sa Matisse et Guy et sa prothèse. Notre politique de confidentialité GDPR a été mise à jour le 8 août 2022. Visitez acast.com/privacy pour plus d'informations.

Episodio 25 T3 Hola bienvenidos al podcast, el tema de la semana es: AOC Vouvray + Cata del vino Vouvray Brut Excellence --- Send in a voice message: https://anchor.fm/pamelacasanova/message

"Domaine Pichot Coteau de la Biche Vouvray " - Apparently we are speaking English! This wine is the perfect bottle to take around to your friends to show off some culture with a drop rarely chosen from the shelves. Sweet flavours on the nose with cinnamon and bruised apple and high acid and tropical tastes on the palate. "It is a very good expression of a Vouvray" - Carlos Santos MS Take a deeper dive into the glass: Patreon Buy this bottle where we got ours: Dan Murphys This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Well well well, the time has come, Diamond and Whitney recapped the finale of OWN's Kings of Napa series first season. Diamond drank Bougrier's 'V' Vouvray wine and this was a humor-filled episode that went off track a few times but came back together in the end, just like the King family...sort of. Keep up with Diamond and Whitney on Instagram for news on a season 2! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We conclude our Valentine's Day/Date Movie series with City of Angels.  It's definitely the oddest and most cerebral of this month's offerings.  On the plus side, it does have a bitchin' soundtrack, with lots of killer 90s vibes. For vino, we tried the sparkling Vouvray, from Champalou.  Vouvray is Chenin Blanc, and this one has all […] The post City of Angels (1998) appeared first on Cinemavino.

To download the transcript CLICK HERE Today I am going to go through the Oldest 10 wineries of the world that are still in operation today. Of course I want you to learn more than just the wineries so you will also learn quite a bit about different wine labels and what that will mean to the flavour of the wine, along with some talk about different wine regions such as comparing Riesling when grown in the Mosel V Rheingau and as I'm tasting a rather tasty Müller-Thurgau, we are going to talk about this too. If you want to skip ahead: 1.45: The oldest winery in the world: Staffelter Hof  6.15: What is Müller-Thurgau and what does it taste like 7.35: Tasting of the Staffelter Hof - It's Muller Time 'Sandersstruck' 2020 £27 Modal wines 12.29: Château de Goulaine 13.00: What is Muscadet, the grape variety and its flavours. Plus a little on Vouvray and Sauvignon within the Loire Valley 15.45: Schloss Johanisberg and understading the difference in Riesling wines when grown in the Mosel V Rheingau regions of Germany  18.09: Understanding the Qualitätswein mit Prädikat system and what it means when you see Kabinett, Spätlese or Auslese on the bottle 23.58: Barone Ricasoli  26.00: What does Gran Selezione mean in Chianti Classico wines? 28.12: Antinori and some tips of where to visit when in Chianti 33.10: A quick run down of the the 5th to 10th oldest wineries in the world Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!

We hear about the region of Vouvray and its soils, climate and grapes with Alexandre Monmousseau from Chateau Gaudrelle.

We talk with Alexandre Monmousseau of Chateau Gaudrelle in the Loire on how they manage their vines.

今朝有酒 211230 ep68 主持 侯翠珊 梁錦祥 嘉賓 Wallace Lau MC仁 主題 酒逢知己千杯少 偶遇貴“仁”相會敘 銘謝聽眾賜酒；恭賀MC仁生日快樂；試飲不丹Special Courier 威士忌；分享MC仁愛酒Vouvray及Pastis。 MyRadio Patreon: https://www.patreon.com/myradiohk MyRadio.HK 節目月費收費表 http://myradio.hk/podcast/?page_id=8990 YouTube: https://youtu.be/KWirvsJzxkE MP3: http://www.archive.org/download/211230jnmaaz/wine211230a.mp3

Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) as we celebrate our 200th episode. We want to thank each and every one of our listeners, many of whom have been with us since Episode 1 for supporting the show, contributing with your feedback and recommendations and sharing us with your friends and family.And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.Caro shares an update on Life in Amsterdam Chapter 7 and we check in on the vibe in Melbourne where tensions are rising, especially in retail, around COVID protocols.In the Cocktail Cabinet for Prince Wine Store we try a sparkling Vouvray from the Loire Valley. Damien Pinon Vouvray Brut NV.Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HEREHead to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.French 75 cocktailIngredients1 tbsp lemon juice1 tsp sugar syrup50ml ginchampagneicelemon zestMethodSTEP 1Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice.STEP 2Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.Corrie's Crush of the Week for Red Energy is the Australian cricket team and Caro's grumpy about the change to the AFL fixture and the anti-vax stance being taken by staff at the Adelaide Crows.We have loads of recommendations in BSF this week including;Sweet Jimmy - Bryan BrownThe Swift and the Harrier - Minette Walters – (plus Anna recommends The Scold's Bridal)These Precious Days – Ann PatchettStrange Flowers - Donal RyanThe Magician - Colm Toibin (Book Club pick of the year)The Transit of Venus & The Great Fire - Shirley HazzardHouse of Gucci at the moviesThe North Water on Binge or Foxtel3 great recipes that make great Christmas gifts – Corrie's Pest, Caro's Spiced Nuts and Anna's Onion Jam (see recipes below).Plus Caro has another ‘dutch fact' for us, we discuss Christmas traditions and great Christmas gifts and a whole lot more.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Alimentari Pesto200g parsley leaves300g basil leaves½ teaspoon of sea salt150ml extra-virgin olive oil125g pine nuts, lightly toasted4 garlic cloves½ teaspoon freshly ground pepper150g parmesan cheese, gratedMethodIn a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms.Add the pine nuts, garlic and pepper and pulse until blended well.With the food processor running, drizzle in the remaining olive oil and keep blending until smooth. Pulse in the parmesan.Check the seasoning and adjust if necessary.This pesto will keep in an airtight container in the fridge for up to 2 weeks.Caro's Spiced Nuts recipe from Laurie Chartres Cooking Class. 2 tablespoons of olive oil300g macadamia nuts2 tablespoons of white sesame seeds3 tablespoons of sunflower seeds OR any seeds (pepitas, pine nuts etc)½ cup (100g) caster sugar1 and ½ teaspoons of salt1 tablespoon of ground cumin1 teaspoon ground corianderMETHODLine a large baking tray with baking paper and set aside. Combine the sugar and spices.Heat the oil in a large, heavy-based frying pan over medium high heat, add the nuts, sesame seeds, pepitas and /or seed mix, and sprinkle over the sugar and spice.Cook the nuts, tossing constantly until dark brown and the sugar has caramelised.Watch out as sugar can burn very quickly. When it starts to smell like it's burning lower the heat immediately.Once nicely browned, tip the mixture onto the lined tray.As caramel can be very hot CAREFULLY separate the mixture, spreading it out in a single layer to cool completely.Once completely cooled, this will keep for a good week in an airtight container.Anna's Onion Jam1.2 kg of onions4 cups of white sugar300ml sweet chilli sauce400ml red wine vinegar60g brown mustard seedsOlive oilMethodPeel and cut onions in halfSlice onions finely and then cut into half againPlace in a pot with a splash of olive oilOn a low heat sweat the onions down stirring regularlyWhen the onions are soft, add sugarOnce dissolved add the other ingredientsHard boil for 10-13 minutes stirring regularlyMakes 5 250ml jars.

Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.

If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube.  Sorry for the misfire - harvest got me out of practice!Episode 0024:Wine Reads – November 18, 2021Welcome back to Viti+Culture, and welcome to season 2.  It’s been a few weeks since our last podcast, but here we are, rested and ready to deliver some great content.  Harvest is finally over, a few fermentations remain bubbling away, the cellar is cleaned, our equipment is winterized, and we are moving into our next phase of cellar work - stabalizing and bottling sparkling wine, preparing to bottle our early release wines like our Cabernet Franc Rose, our White Merlot, and some of our Chenin Blanc, and finally disgorging some of our sparkling wines, such as our 2017 and 2019 Chardonnay based Blanc de Blanc, and Chenin Blanc.  I’ll keep you updated as to what winemakers are experiencing in the cellar as we move forward with season, and key you in to some of the winemaking decisions we have along the way.We are also launching a new segment - Wine Reads - where we choose an article from the world of written content on wine, read it on the show, and share our thoughts and opinions on the topic.  If you’re a wine writer, feel free to forward me an article for consideration at viticulturepodcast@gmail.com.  I’m happy to look it over, and maybe even discuss it with you on the show.  We will continue to produce and publish our long-form interviews on YouTube, but some of the shorter content will be podcast and Substack only, so make sure you’ve clicked subscribe in your favorite podcast platform, and sign up to our Substack newsletter.  For our first Wine Read, I figured I’d actually reflect on the 2021 vintage by reading the letter I’m preparing to send out to our Missick Cellars Wine Club.  I’m excited to be shipping out the first Finger Lakes produced Sparkling Chenin Blanc with that shipment, as well as some other really cool small lot wines, but I also generally engage with our members by sharing some of my deepest thoughts, and letting them know what is going on in the cellar.  Here’s a sneak preview of the vintage, an audio taste of our wine club, and a survey of what the final tally of the 2021 vintage felt like. Remember, if you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube.  It really helps with the ratings and in introducing new folks to the show.  Be sure to tune in next week, where I speak with Phil Plummer, winemaker at Montezuma, Idol Ridge, and Fossenvue wineries.  Phil embraces the ethos of our show, those of the philosopher-maker, and intertwines culture, art, history, and music in some subtle, and not so subtle ways, into each of his wines.   So, here we go, our 2021 Missick Cellars Wine Club Newsletter:Dear Wine Club Member,                                                        When I was deployed as a soldier in the Army with Operation Iraqi Freedom, every few months we were able to take an R&R day, and head down to the large U.S. base in Kuwait on the coast of the Persian Gulf called Camp Doha.  Camp Doha had a PX (post exchange) that was both sized and filled with the inventory of a Super Walmart.  It was where we could stock up on nearly everything we needed, or wanted, to get us through the long weeks back at our small desert outposts.  Camp Doha also had a Starbucks and a Burger King, all of which brought a sense of normalcy, but also a little bit of cognitive dissonance.  I remember browsing those location oriented Starbucks mugs while waiting in line that list the city you are in, and looking at the one with Kuwait City and the skyline depicted.  I wish I would have bought one as a memento.  The pearl of Camp Doha in those days however, was a place called the Marble Palace.  It was a short bus ride from camp, and had a large recreational pool adjacent to the Gulf, there were therapeutic masseuses, and in many ways, offered everything you could find at a luxury resort.  It was, for a day, potentially overnight if you had some other business to attend to, a respite from the dusty tents we slept in, the day to day monotony of my job as a Signal Corps non-commissioned officer, guard tower shifts in 110 degree temperatures, and hours spent sitting under the skud bunkers scattered all throughout my home camp with a battle buddy, talking about home.  Harvest certainly does not carry the emotional intensity or gravity of deployment, I would not sell our servicemembers short by drawing a straight line between the experience of deployment and the intensity of the harvest or the crush pad.  There are analogies though, and in many ways, the pace of harvest rarely allows for the periods of pause and contemplation that a deployment permits.  Nonetheless, as harvest approaches, the mind prepares for what you know will be extremely long days, endless physicality, isolation from family and friends (outside the wine industry), discomfort, and exhaustion.  Similarly, it provides a purpose, a mission, with goals that must be accomplished, in specific periods of time with little room for error.  The elements of weather, of available resources, the risk of physical danger around powerful equipment if you’re careless or thoughtless, and the knowledge that there is an end date, all provide a very similar psychological framework to that the soldier experiences.  You have set out on a path, the end goal is known, there will be surprises and challenges, but at the end of this period, victory is in sight.I recalled my time at the Marble Palace, a place I hadn’t thought about in years, after returning home for the first time in what felt like weeks (though it had only been a few days), to spend an entire day and night with my family.  It was mid-October, about half-way through crush, and having the chance to push Andrew and Audrey on the swing-set in the backyard, sharing dinner at the table with the family, and having my wife Laure massage my shoulders that night made home feel like the R&R I had been craving.  I particularly enjoy pairing our wines with meals during harvest.  It puts a perspective on the hard work we are presently enmeshed in, and opening the time capsules of vintages past during dinner with the family, ties moments of our past to moments of the present, even as we all sacrifice and work for the future that is gurgling away through its fermentation in the cellar.   Perhaps the moments from my deployment were fresh with me this year after what we witnessed in Afghanistan in August, and during which I spent countless hours speaking with other veterans and checking in on friends that I knew had spent years of their life in that country.  Perhaps it was because we were shorter on cellar staff this year than in years’ past, placing extra burdens and extra work on myself and my assistant.  Maybe it was simply because I see my children growing so fast and am realizing how quickly time goes with every year we gather around the table to watch them blow out that additional candle on the cake.  And finally, it may have been because this was such a difficult harvest, where extra vineyard work coupled with crucial picking decisions dictated the quality of the wine that was made, and with our first year of a significant harvest from our estate vineyard, I felt an enormous amount of pressure to deliver the best possible effort to everyone who enjoys our wine.  2021 was our most difficult vintage since 2018.  As with 2018, moisture was the catalyst for a lot of stress on vineyard crews this vintage.  The heavy rainfall, high temperatures, and high dewpoints which kept vineyard canopies and clusters too wet for too long in 2018, had analogs for all of us who farm grapes in the Finger Lakes this year.  Granted, temperatures were not as high as three years ago, and dewpoints were not as deleterious, the rain proved a difficulty that we had to navigate around.  There were indeed some much needed breaks, three or four days here, maybe a week there, but from August through the end of October, the rain fell, and we needed to be cognizant of when it was falling.Though 2021 wasn’t our largest harvest, between our own wines and some custom crush projects, we processed nearly 70 tons of fruit, with about 6 tons coming from our own vineyard.  We managed an incredibly clean harvest of Chenin Blanc, Riesling and Cabernet Franc, with multiple passes in the Riesling in order to produce some different styles of estate wines, from sparkling to still.  Our vineyard, planted in 2019, is in what is called its third leaf, in other words, its third growing season.  The third leaf is generally when you can expect to get your first real crop, with an expansion of yield occurring in the following vintages.  Of course, yield is not the most important aspect.  The vineyard must be balanced, producing enough fruit to match the energy output of the vine, but not so much that you stress the vine or dilute the concentration of flavors that a vineyard can deliver.In addition, we worked with our traditional growing partners at Gibson Vineyard and Morris Vineyard, to bring in varietals like Seyval Blanc, Chenin Blanc, Chardonnay, Riesling, Merlot, Cabernet Franc, Valvin Muscat, and some other hybrids that will go into our Foreword series.  Although we have a significant amount of wine still fermenting, I must share with you that I am more proud of this vintage than nearly any in the last 10 years.  There are vintages that naturally make great wines.  The weather is perfect from April to November, harvest happens on your schedule and not based on the risk of rain, and every piece of equipment cooperates fully with no downtime or repairs required.  I think of vintages like 2012, 2016, and 2020, where a winemaker can only get in the way of making good wine.  Nature gave us great, clean and ripe fruit, and we need only fulfill its promise.  Vintages like 2021 require inordinate amounts of attention to detail, a willingness to sacrifice bad fruit in the vineyard in order to make good wine in the cellar, a dedication and time commitment unparalleled in many other fields, and a drive that overlooks exhaustion, lack of sleep, and sore muscles.  Those ingredients have added up to what amounts to be the proof of work, required in challenging wine regions like the Finger Lakes, and years like 2021, that deliver high quality, deliciousness, and inspiration even under trying circumstances.  These are the vintages that prove the mettle of the winemaker.  2021 will be a vintage that I believe will deliver some of our best sparkling wines.  On their way in the years to come will be a small lot of estate Chenin Blanc, Cab Franc Rose, Chardonnay based Blanc de Blanc, Estate Riesling, and Gewurztraminer.  Our sparkling wine program has continued to grow and witness strong sales, and we are responding by increasing production with the focused goal of being known as one of the great sparkling wine producers in the region and the U.S.In other areas of “winery life,” our brand change continues moving ahead.  New signage should be up by the spring, and new labels showing up on shelves in Upstate New York retailers.  Our new labels shipped in October, and we began labelling wines as quickly as we could.  Our new labels speak to our place, with the shoreline of Seneca Lake outside our cellar presenting the background frame for where we are, our new logo, as discussed in our previous letters playing a prominent role, and each wine now suggesting a specific food and wine pairing.  Of course, these are only my opinions, but I welcome you to try them out and send me your suggestions as well!I generally try to make our Fall Wine Club shipment focused on wines that I think will pair well for Thanksgiving, and so with that backdrop, each of these wines will be on our Thanksgiving table, paired perfectly with all of the classic accoutrements of my favorite holiday.  2020 Sparkling Chenin BlancI’ve mentioned in the past that we have been pioneering Chenin Blanc in the Finger Lakes since 2015, when we engaged in our first contract planting of the varietal at the Gibson Vineyard.  The logic was pretty simple… I love Loire Valley wines.  The Loire, being a cool climate growing region in France, famously grows Cabernet Franc and Chenin Blanc.  One of the most premiere subregions in the Loire Valley, is Vouvray.  What is wonderful about Vouvray wines, is that so many different wine styles can emerge from them.  From dry crisp whites, to sparkling, to wonderfully rich and sweet styles, Chenin Blanc from Vouvray exhibits an amazing amount of versatility.  Knowing that the Finger Lakes can have such variable vintages, with there being a necessity to alter the styles of wine depending upon what the year gives us, combined with the fact that Cabernet Franc is, in my opinion, our premiere red varietal, planting Chenin Blanc just made sense to me.  We garnered our first harvest in 2017, making only a few dozen cases.  We have continued exploring the varietal, planting our estate block, and making a wide range of Chenin Blanc wines.  This spring, I hope to release our 2020 barrel fermented dry Chenin Blanc, alongside our 2021 estate Chenin Blanc which was fermented in stainless steel and finished with a touch of sweetness.  In the meantime, I’m extremely excited to share this first, Wine Club disgorgement of our 2020 Chenin Blanc.We began producing sparkling Chenin Blanc in 2019, but that wine remains in tirage, resting on its lees in bottle, with an anticipated disgorgement in 2023.  Only 50 cases were made in 2019, and with its level of acidity, it will need time to grow into its full potential.  2020, being a beautiful and ripe vintage, also managed to deliver to us some exhilarating and fresh sparkling wine bases.  Our 2020 Sparkling Chenin is technically an early disgorgement.  Most of the 100+ cases will be disgorged at a later date, but with the profile of this wine showing such elegance, I wanted to disgorge a special lot for our wine club members to enjoy this holiday season.  Just prior to harvest, we disgorged 30 cases, removing the spent yeast sediment and finishing the wine with a small dosage of a few grams of residual sugar.  This sparkling wine is still dry, but accentuates the wonderful fruit that comes from Chenin Blanc from the Gibson Vineyard.  Rather than topping the bottle with a Champagne cork, we opted to use a stainless steel crown cap.  Most of the time, when I use cork on sparkling wine, I will let the wine sit in the cellar for up to 6 months before release.  It can take quite a bit of time to allow the cork to cease its propensity to expand.  Trying to open a sparkling wine that has just been corked is nearly impossible, and can be dangerous if it is tried with a corkscrew due to the pressure inside.  Opening with a bottle opener isn’t as exhilarating as popping a cork, but I assure you, it has no impact on the quality.  It also means, you won’t have a problem opening it on Thanksgiving, should you want to share it with family and friends.  Produced in the classic traditional method, the base wine was picked slightly early, fermented to dryness, and chaptalized with 24 grams per liter of sugar prior to bottling with a yeast culture.  The wine then went through its bottle fermentation and aged for around a year on the lees in the bottle prior to disgorgement.  This is the first sparkling Chenin Blanc ever produced and released in the Finger Lakes, and we managed such a small disgorgement in order to ensure that our Wine Club members received the first chance at tasting the “unicorn” wine.  It has actually been one of the fun benefits of having the only two plantings of Chenin Blanc in the Finger Lakes, since ever demi sec, barrel fermented, sparkling, and dessert Chenin will inevitably be the first ones ever produced and released.  My hunch is, given some time and the opportunity to taste what these wines can do, we’ll start seeing more and more plantings of the varietal in the region.  When that happens, you’ll be able to say you joined us in this journey before anyone else.  2019 Morris Vineyard RieslingAs you may know, my philosophy on Riesling is to treat it with utmost care, producing dozens of small lots from which I can later blend our mainline Dry Riesling and Riesling.  I do that because I see these two wines as the canvas upon which I paint my view of that vintage through this varietal.  Fermenting in small lots, in different mediums with different yeast cultures, provides the color palette from which we can paint these pictures.  It is from these small lots that some exciting single vineyard, or specifically designated wines come from.  Our 2019 Morris Vineyard Riesling is no exception.  An incredibly small lot of 22.5 cases, this bottling represents a single barrel of Riesling which exhibited such immense appeal to me, that I wanted to be able to share it with our wine club.  Fermented in a ten year old barrel that delivered little to no oak flavor influence, this wine was uninoculated.  In other words, no commercial yeast culture was added to this wine, rather, only ambient yeasts converted the sugars in this wine to alcohol.  The Australians have a term for these wines - ferrell ferments.  Ferrell, referring to the fact that the fermentations are wild, are characterized by their lack of intervention from the winemaker.  Interestingly, it also means that there likely wasn’t a single yeast culture that fermented the wine, but rather, numerous different cultures that rose and fell in dominance depending on the conditions of the wine, i.e., the alcohol, nutrient load, etc., at any given time.  It was our job to merely produce fresh clean wines with as light of a hand as possible.  Consequently, after fermentation, the wine was allowed to rest on its lees (spent yeast) until March of 2020, when it received a small dose of sulfur to prevent oxidation.  It was removed from the barrel in June of 2020, and bottled in July.  We allowed the wine to cellar in a temperature controlled room until this shipment and its release.  In ten years, we have likely released more than 50 Rieslings.  Some vintages have seen as many as 8 different bottlings of the varietal.  Of all these different wines, this specific bottling is likely my favorite bottling of still Riesling to date.  Although dry, it provides generous fruit and balanced, but bright, acidity.  It is a perfect food pairing wine, and will be an excellent accompaniment for Thanksgiving Dinner. 2018 Cabernet FrancOf all the wines I produce, if there is one that my wife will most frequently ask me to grab for dinner from the winery, it will be one of my Cabernet Francs.  She loves them, and she also loves the variability they provide vintage after vintage.  Our 2017 Cabernet Franc, with a bright and sunny fall, but coming from a slightly larger crop, was refreshing and light with prominent notes of cherry and raspberry.  It has been the kind of wine enjoyed with a meal, and just as often, with some chocolate and television, relaxing after we have put the kids to bed.  Our 2018 is a much deeper wine, with slightly more pronounced tannin, richer color, and complement of herbs to match the fruit.  It’s richer texture can carry fattier meats, and pairs just as well with game.  It has become the new favorite around our house, and it is wine I am thrilled to be releasing shortly.  As with the other wines in this shipment, Wine Club members are getting the first tastes of these exciting new releases.When it comes to producing red wines, I do engage in some slightly different cellar practices than many of my other colleagues in the Finger Lakes.  I have mentioned many times before, but saignee is a French word for “the bleed.”  This practice involves removing portions of juice from a red wine fermentation before the fermentation has begun.  The goal of this technique is to naturally increase the skin to juice ratio of the red wine fermentation, thereby increasing the availability of anthocyanins and tannins.  Anthocyanins are the red color molecule that gives red wine its color, and so by increasing the availability of this molecule in the fermentation, I am able to produce deeper color red wines.  Additionally, increasing the tannin naturally provides more bonding points for the color, and adds structure to the wine.  All of this is in the backdrop of understanding that berry size tends to be much larger in the Finger Lakes, due to the amount of rainfall we receive.  Saignee provides the winemaker with a natural tool to make deeper, more structured red wines, while also making some pretty delicious rose from that initial “bleed.”  Finally, there is an impact on the acidity of the wine.  Grape skins contain potassium, and potassium can help precipitate tartaric acid during the fermentation, naturally lowering the level of acid and increasing the pH of the wine. If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube.  It really helps with the ratings and in introducing new folks to the show. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe

Veinikooli seekordseks peategelaseks on Chenin Blanc. Ehk Pineau de la Loire ehk Steen. Sageli on seda nimetatud enim alahinnatud viinamarjaks. Milliseid maitsevõimalusi Chenin Blanc tegelikult pakub, räägib lähemalt Eesti Sommeljeede Assotsiatsiooni sommeljee ja sommeljeede erakooli lektor Aivar Vipper. Eesti Sommeljeede Erakooli essees Chenin Blancist on Reet Melia Sildre toonud välja metafoori, mida Lõuna-Aafrikas kasutatakse. Selle kohaselt on Chenin Blanc nagu isiksushäirega purjus koomik, sest ta võib sõna otseses mõttes olla ükskõik milline. Sellest saab valmistada niivõrd erinevat veini. Selle veini erinevaid külgi sedapuhku avada püüamegi. Alustuseks palusime Aivar Vipperil peategelase rollis oleva viinamarja kohta välja tuua kolm fakti. Siin need on: 1. Chenin Blanc on Lõuna-Aafrika suurima kasvupinnaga viinamarjasort. Lõuna-Aafrikat seostame küll enamasti punase marja Pinotage'iga, ent mahult temast Chenin Blancile, mille veidi keskpärasemaid versioone Steeniks nimetatakse, võistlejat ei ole. 2. Rahvusvaheline Chenin Blanci päev on juunikuu kolmandal laupäeval. Sel suvel oli selleks 19. juuni. Nii et enne jaanipäeva igati sobilik vein avamiseks ja välja valamiseks. 3. Chenin Blancist saab teha nii kergeid värskeid mulliveine kui väärishallituse-dessertveine, mis võivad säilida suisa saja aasta ringis. Ja kõike, mis sinna vahele jääb. Peamised alad, kus Chenin Blanci kasvatatakse, on Lõuna-Aafrika Vabariik (umbkaudu pool kogu toodangust), Prantsusmaa, USA ja Argentiina. Pärit on ta aga Prantsusmaalt. Sünonüümid: Steen, Pineau de la Loire. Piirkondlikult võib Chenin Blanci aimata aga selliste nimede tagant nagu Vouvray, Quarts de Chaume, Bonnezeaux ja Savennières. Chenin Blanc õitseb vara ja valmib hilja. Sestap on ta vastuvõtlik Botrytis Cinereale ehk väärishallitusele. Maitse- ja lõhnanüansid on väga mitmekesised. Mari peegeldab hästi keskkonda, kus ta kasvab. Kõrge hape annab sellele hea säilimispotentsiaali. Ta on tugeva kasvujõuga, tal on suured kobarad, kus on erinevates küpsusastmetes marjad. Neid ei saa aga korraga korjata, vastasel juhul tekivad halvematele eksemplaridele omased juurviljased ja mõrkjad noodid. Mida see tähendab? Eks ikka seda, et Chenin Blanc vajab palju hoolt, sealhulgas tagasilõikust. Milliseid lõhnu ja maitseid võib Chenin Blancist tehtud veinidest leida? Omased on õunased, pirnised, ananassised nüansid. Aga ka lillelõhnad: jasmiin ja õunaõis. Mida magusamaks vein läheb, seda enam lisandub brioche'i ja röstitud mandlite noote. Lisaks küpsed luuviljalised ja magusad tsitrused. Veinid, mida mekkisime: 1. Vouvray Les Boscuets, Sauvion, Prantsusmaa, 2019. Liviko 2. Bonnezeaux Le Malabe, Domaine des Grandes Vignes, Prantsusmaa. 2013 Vins de France 3. Chenin Blanc Platinum, Lyngrove, Lõuna-Aafrika Vabariik. 2019 Bestwine 4. El Bandito Skin Chenin Blanc, Testalonga, Lõuna-Aafrika Vabariik (Orange vein). 2019 West Cape Põhjalikumalt saab sellest marjast aga aimu juba saates, kus jutuks on ka söögiga sobitamine. Küsimuste ja ettepanekutega kirjutage meile aadressile vala@delfi.ee. Jälgige meie tegevusi ka sotsiaalmeedias: Facebookis ja Instagramis.

"Enfant de salaud" de Sorj Chalandon (Grasset) Le coup de cœur du libraire : Antoine Jarrige de la librairie Le Tumulte à Vouvray (37) : "L'anarchiste qui s'appelait comme moi" de Pablo Martín Sánchez (Zulma/ La Contre Allée)

This engaging thriller begins when brand-new parents Ann and Marco are invited next door to celebrate their next-door neighbor Graham's birthday, keeping a baby monitor on to hear their sleeping child after their babysitter cancels. When baby Cora comes up missing, secrets come spilling out of a broadening cast of characters revealing that nothing is as it seems when voyeurism, adultery, childhood trauma, failing businesses and a kidnapping scheme are all unveiled. This whodunnit begins with a simple invitation to dinner, so we delve into what are the best wines to show up to a dinner party with. The short answer is that everything's coming up bubbly! Whether you choose a traditional champagne, a prosecco, a cava or the sparkling vouvray we selected, Chateau Moncontour NV, you can't go wrong pairing some part of the evening with bubbles. Learn the difference between these sparkling wines and select the perfect hostess gift for your next dinner party invite. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/readingbetweenthewines/support

In deze podcast nemen we je mee naar Vouvray, de plek waar je alle kanten van chenin blanc tegenkomt. We drinken de wijn van Marc Brédif die we hebben gekregen van Fourcroy. Geweldige wijn. Er zijn nog steeds oudere jaargangen verkrijgbaar. Boeken uit De Fanshop Het boek over Sherry, het beste boek over blind proeven 'Beyond Flavour' of toch de klassieker Wine Tasting - je vindt alle wijnboeken in De Fanshop. Meer linkjes:

Bravant la canicule, la soif, la timidité, leurs peurs et les tabous, un groupe de jeunes adultes de l’ADAPEI 37 – site de la Bellangerie à Vouvray, a pris le micro pour vous proposer ce programme de 30 minutes. “On n’est pas invisibles” est un espace radiophonique construit par ces jeunes adultes désireux de faire […] L'article [L’école du micro parlant] On n’est pas invisibles – ADAPEI 37 est apparu en premier sur Radio Campus Tours - 99.5 FM.

Samur, Anjou, Chinon, Bourgueil, Sancerre, Vouvray, Savennières.... wasn't this week's IPT episode supposed to be about the Loire Valley??? As with many regions of France, Loire wines are labeled by their smaller growing appellations, like those listed

Bien connu pour son Pouilly Fumé, son Saint-Nicolas de Bourgueil ou son Muscadet, le Val de Loire recèle de trésors, à l'image de ses Rois qui ont fait la France. La Vallée de la Loire abrite en effet une mosaïque de vignobles dont les contours se dessinent à travers les cépages ou la tradition des vignerons du cru. Nous allons aujourd'hui remonter la Loire d'Est en Ouest en compagnie de François Surget, œnologue, caviste et producteur et vous parler de cette diversité de cépages, d'appellations, de cette palette de vins qui couvrent à peu près tous les goûts, du blanc sec au vin liquoreux, en passant par des vins plus complexes, de garde et qui participent au renouveau de la région et à son rayonnement international. Régalez-vous

Serge Doré, importer of French wine (and American via Quebec…he’s a man of many identities and a worldliness we can only aspire to!) and popular podcast regular, joins us to talk about the Loire Valley. Serge has been visiting the Loire since 1985 and has seen its evolution over the decades. He joins to give us the world of Loire from his perspective, humanize it with stories of producers he imports and some he has just met, and tell us what we can expect from this sometime confusing but wonderfully beautiful and diverse French wine region (for those of you interested in tariffs and how they are affecting business, the last 5 minutes of the pod is also devoted to that topic!). Here are the notes: Serge takes us through the main Loire regions. We being in Muscadet/the Pay Nantais. We discuss how far the wine has come in the last 20 years, and what good quality it is now. Serge says it reminds him of a ripe honeydew melon, so the grape name is fitting (the grape is called Melon de Bourgogne). He mentions Domaine Bouchaud whose wines he imports. I mention Domaine Louvetrie as an example of a very rocky, flinty Muscadet. We talk about Anjou and the lovely Chenin Blanc here. We focus first on Savennières, and then discuss the sweet wines of Quarts de Chaume, Coteaux de Layon, and others in the area. Serge talks about his early experiences with these stunning, yet rare wines.   We take a side trip to Sancerre. Serge confirms my hypothesis that Sancerre can sell all day long, but that Pouilly-Fumé has no takers! I mention the great Didier Dageneau and his Silex wine.   We discuss the marketing issue for Loire – namely that they don’t know how to do it! I fell that Anjou blanc and rouge, as well as Saumur blanc and rouge are generally generic and don’t taste great. Serge explains that most growers sell to negociants and co-ops who make seas of blah wines that aren’t from specific areas. The result: Rouge and Blanc from these parts are hard to pin down from a style perspective.   Serge loves Saumur- Champigny – a Cabernet Franc that is light, fruity, lower in alcohol but has great earthy notes. Thierry Germain is the master and is imported by Kermit Lynch. I say I have found it to be hit or miss. Serge reminds me: it’s all about producer.   Serge talks about why Touraine is the upcoming region of France and has been for a few years. He cites climate change as making a big difference for the ripeness levels and flavors for Touraine. 2015 was the big shift in the wines. We mention my new favorite Chinon and St. Nicholas de Bourgueil: Pascal et Alain Lourieux (available on Wine Access). Serge tells us stories about how absolutely focused these brothers are on the vineyard to get the results they do. The story is funny and amazing. Ahhh, Vouvray! It’s a frustrating topic. Serge tells us about how hard it is to sell because of its many styles and we return to one of the themes of the Loire: superb wines, no marketing savvy. The wine of Serge’s that I love is Domaine Bourillon Dorléans “La Coulee d’Argent”. It had some age (which I think Vouvray really needs) and was very flinty, with lemon curd and vanilla notes – tasty! Serge tells us stories of Fred Bourillon, his family and his wine. We briefly discuss the top dog of Vouvray, Domain Huet who makes outstanding, consistent Vouvray. Source: jamesonf- https://www.flickr.com/photos/jamesonfink/5147142662/ Vouvray AOC moelleux Domaine Huet 1985 Serge tells us about the terroir of Sancerre and the three soil types that make it stunning: Les Caillottes Flint/Silex Terre Blanche – Clay   We discuss the importance of climate and how the two different climates, which switch off at Amboise from maritime influenced to continental, divide the Loire. Slope, breezes, river effects – all the dorkiness is in this section of the conversation.   Serge and I muse about how natural wine may be a bit overhyped by the media where the Loire is concerned. Low intervention/traditional winemaking is the order of the day with the reds and Chenin however, Serge doesn’t hear producers talk about it.   Finally, we discuss the issues around tariffs and why they are so destructive for the wine industry in the US. I love Serge,having him on is such a pleasure. Check out his site to see his selection of wines.  ___________________________________________________________ Thanks to our sponsors: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

Touraine is in the Middle Loire Valley, and it has a myriad of pockets with famed and delicious wines. We give an overview of this region and discuss its most famous areas (Vouvray, Chinon, Bourgueil), which make some of the most distinctive, complex red and white wines in the world.   Here are the show notes: Touraine is in the heart of the Loire Valley, half-way between Sancerre and Nantes, 225 km/140 mi from the Atlantic Ocean, and from the northern Massif Central Touraine follows the Loire River for 100 KM/60 miles, and has 5,000 hectares /12,355 acres of vineyards Dry and sweet white, red, rosé, and sparkling wines are all made here The soil is varied, containing three main types: Tuffeau: calcareous rock that produces wines of great acidity Perruche: flint and clay with pockets of gravel, near the river Limestone and clay, with pockets of gravel, near the river The climate is Atlantic in the west, more continental as you move east. "Thésée-la-Romaine (Loir-et-Cher)" by sybarite48 is licensed with CC BY 2.0. Click here to view a copy of this license, Grapes White is 59% of production: Sauvignon Blanc (nearly 80% of whites), with Chenin Blanc, Chardonnay, Arbois and Sauvignon Gris, Pinot Gris Red is 22% of production and Rosé is (8%): Gamay makes up more than 60% of harvest, with Cabernet Franc, Malbec (aka Côt), Cabernet Sauvignon, Pineau d’Aunis, Pinot Noir, Pinot Meunier, Merlot Sparkling -- 11% -- Crémant de Loire   The rest of the show is spent on appellations… The Famed Red Appellations Chinon Chinon is the biggest red AOC in Loire It is on the western edge of the Touraine district, with multiple soil types, a combination of maritime and continental climates and, as a result, different styles of wines depending on site Reds are of Cabernet Franc (90% with up to 10% Cabernet Sauvignon) make up 95% of production, with a small amount of whites of Chenin Blanc and rosé Styles: light with red fruit, simple with good acidity or wines with dark black fruit with gamy, campfire, decayed leaf, earth notes and structure, power  Aging: Most are best young, some 10 and 20 years. Pascal et Alain Lorieux Chinon, Serge Doré Selections (the best Chinon I've ever had!)   Bourgueil & St. Nicolas de Bourgueil North of Chinon, these wines are similar to those of Chinon – some are powerful, some are lighter in style, depending on the soil types and sites Nicolas de Bourgueil is within Bourgueil (and can use the Bourgueil appellation) but the soils of this sub AOC are sandy, so the wines are lighter in style with soft tannins, and are meant to be consumed young. Pascal et Alain Lorieux St. Nicholas de Bourgueil, Serge Doré Selections (the best St. Nicholas de Bourgueil I've ever had!)   The Famed White Appellations Vouvray: Chenin Blanc These Chenin Blanc wines are complex, diverse and varied due to differences in climate (some sites are more maritime influenced, some more continental), soil (some have tuffeau jaune, some tuffeau blanc, some alluvial), and slope direction (depending on tributary) The wines can be dark or golden or very pale, have hay-like notes with apple, honey, citrus, wool aromas and flavors. Textures run the gamut – some are big and soft, some are dry and more refreshing. Still Wines: Lots of sweetness levels – that are not always used on the labels so you don’t know what you’re going to get! Sec, Sec-Tendre, Demi-Sec, Moelleux (sometimes with botrytis). Top wines can age for decades Sparkling: petillant (spritzy) and mousseux (fully sparkling) – neither the fizziness nor the sweetness is always marked clearly 2015 Bourillon Dorléans "La Coulée d'Argent" Vouvray -- what we drank during the podcast, Divine! Also Serge Doré Selections   Montlouis Sur Loire: Vouvray’s sister appellation, it is across the river from Vouvray in the commune of Montlouis-sur-Loire, and is based on Chenin. These wines are similar to Vouvray and have the same confusing labelling problems, but also can be long lived, developing honeyed, spicy notes with time (30-40 years)     The other appellations of Touraine with their grapes are: Northern areas Coteaux du Loir: Whites of Chenin Blanc, reds with Pineau d’Aunis (min 65%) with Cabernet Franc, Côt, and Gamay. Rosé can be Côt, Gamay, Grolleau with Pineau d’Aunis   Coteaux du Vendomois:  Strangely, this appellation’s grapes are dictated by the percentage of the grapes in the vineyards, not by what is in the final blend. Whites are mainly of Chenin Blanc (80% of vineyards) with 20% Chardonnay. Reds are from Pineau d’Aunis, Pinot Noir, Cabernet Franc, with Gamay. Rosés are 100% Pineau d’Aunis.   Jasnières is a small appellation with dry white of 100% Chenin Blanc.     Touraine District level designations Touraine is a generic regional AOC but within it are 5 designations with unique wines: Touraine Amboise is rosé and red of Gamay, Cabernet Franc, Cabernet Sauvignon, and Côt with whites of Chenin Blanc Touraine Azay-le Rideau is whites and rosés. Rosés are a minimum of 60% Grolleau, with Gamay, Côt or Cabernet Franc. Whites are made from 100% Chenin, and can be sec, demi-sec and sweet Touraine-Mesland is reds and rosés that are a blend of Gamay, Cabernet Franc and Côt, Whites are Chenin Blanc but may be blended with Sauvignon Blanc, and Chardonnay. Touraine-Oisly (wah-LEE) is mainly white with tropical, fatter Sauvignon Blanc that has less minerality and acidity than Sancerre, for example. Touraine Chenonceaux has similar whites to Touraine-Oisly of Sauvignon Blanc and reds of Cabernet Franc (35% – 50%) and Côt ( 50% – 85%) Touraine Noble Joué is a Vin Gris (rosé) of Pinot Meunier (main varietal, minimum 40%), Pinot Gris (minimum 20%), Pinot Noir (minimum 10%)     Eastern areas Cheverny makes reds, rosé, and whites. Reds are light in style, and are made with Gamay and Pinot Noir with some Cabernet France and Côt Rosé: must be at least 60% Pinot Noir with Gamay, Cabernet Franc and Côt Whites are Sauvignon Blanc with Sauvignon Gris with Chardonnay, Chenin Blanc, Arbois (spelled Orbois The area contains Cour-Cheverny, made from the rare Romorantin grape – which is light and aromatic with citrus and honeyed notes   Valençay makes whites of mainly Sauvignon Blanc, with Chardonnay, Arbois, Sauvignon Gris and reds mainly of Gamay. ____________________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

Welcome back, I am back from Holiday hiatus and I hope everyone had a safe and relaxing Holiday Season. We are back with the third part of the Loire Valley where we dive into the complex and wonderful AOP's of Vouvray and Chinon and also talk about some sparkling wines for the first time. Some of the wines that I mention in this episode are: Charles Jouget: http://en.charlesjoguet.com/philosophy.htmlDomaine Huet: https://www.domainehuet.com/#presentationCouley-Dutheil: https://www.coulydutheil-chinon.com/en/chinon-wine/and Ambroisie Vouvray... for which I cannot find a website. The art for this podcast was done by a Local Toronto Artist, Kelly Lauren and you can check her out on instagram @klylauren House Wine is an independent Podcast written and narrated by myself Rachael Picard so please rate, subscribe, leave a comment and share it with your wine friends, it all goes a really long way. Until we meet again, I hope you drink something delicious. Music Credit: Too Cool by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4534-too-coolLicense: http://creativecommons.org/licenses/by/4.0/

Rendez-vous dans les vignes, avec les chevaux de Philippe Chigard, à Noizay ! Chez lui, pas de tracteur, mais des chevaux pour travailler les sols des vignes !   Travailler ses sols avec un cheval permet de prendre soin des très vieux cèpes qui risqueraient d'être abîmés par les lames du tracteurs. Le cheval permet également d'accéder à des parcelles en contre-pente ou sur des coteaux . Là où un tracteur risquerait de se retourner. Là où les sols permettre de faire du très bon vin. Dommage de s'en priver, non ? Et puis le cheval permet de travailler des vignes cultivées en agroforesterie : ces vignes entourées de haies, d'arbres fruitiers et de plantes en écosystème qui contribuent à nourrir les sols. Bref, le cheval dans les vignobles c'est un beau tracteur pour faire du bon vin.  Crédits photo : Philippe Chigard Musique : Ice tea - Not the king

This chilling novel by Grady Hendrix is as southern as your hostess. Set just outside of Charleston, SC the Southern Book Club's Guide to Slaying Vampires follows Patricia Campbell through her encounters with the mysterious James Harris. A genteel man with a vague past. As he embeds himself in the neighborhood and each of the character's lives, Patricia's suspicions of him and his past grow. As children in a neighboring town are disappearing, Patricia attempts to untangle the web of lies the newcomer has spun. Since book clubs are a social gathering in the south, we taste test several wines suitable for such an occasion. Learn about what the alcohol content means and more. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/readingbetweenthewines/support

Pale straw with green highlights. Great nose of subtle white flowers mixed with white peach fruit. A lovely and intense wine with floral notes, peach and pear flavors.

De l'or dans les mains, c'est le podcast qui donne la parole à ceux qui font la vie de nos villages et de nos campagnes. Je vous emmène à la rencontre d'artisans, vignerons, écuyères, garagiste, couturières, agriculteurs, éleveurs qui font de leur geste, de leur savoir-faire et de leur passion, une ardente aventure.  Allez, c'est parti pour lever le voile sur leur quotidien et vous faire découvrir leurs voix(es) ! Pour ce premier épisode, je vous emmène à la rencontre de Christophe et de Stéphane, vignerons en biodynamie dans le vouvrillon. Nous les retrouvons dans leur cave troglodythe à Chançay ! Musique : Not the king- Ice tea

This podcast was released at October 16, 2020 at 3:30 PM Eastern Time Zone, as the Moon is perfectly new. (For show notes and podcast audio, scroll down, down, down…) Our guest today is Scott Gayman. The video of today's podcast- https://youtu.be/phgeNCzWCTk Topics Include: Where Can I Play a Hurdy Gurdy in the United States? Featured Music – Tarif de Nuit - Famous Wolf https://youtu.be/yw9xNrnWSZc What are the origins of the Hurdy Gurdy in relationship to France? How old is the Hurdy Gurdy? What's up with Hurdy Gurdies in the United States? Who is Mary Vanhoozer? https://www.maryvanhoozer.com/   Featured Music - Tend'm - Indiférrence https://youtu.be/HZdrLsIi5i8 What is the history of the yearly Hurdy Gurdy gathering in Indiana? Will we finally have a good Hurdy Gurdy builder in the United States?  Could Michael Opp be that premier Hurdy Gurdy of the USA? How can you find the Hurdy Gurdy sound that fits you? Will Hurdy Gurdies catch on with bands in the United States? What is the Hurdy Gurdy Association and what can I learn from it? Where can I get a Hurdy Gurdy for $300.00? What is a “Closet Hurdy Gurdy Player”? How do I pick a Hurdy Gurdy with good resale value? What does the Devil have to do with the Hurdy Gurdy? Featured Music – Patrick Bouffard and Gilles Chabenat play "Vouvray" for Zona da Zanfona, an International festival around the hurdy gurdy in Rianxo. https://youtu.be/YNjDUeDCAic  

Cette semaine Les Méchants Raisins jouent à la devinette! D’abord avec les notes de dégustations de Nadia, qui s’apprête à lancer son prochain Guide du vin le 27 octobre, et puis avec des dégustations à l’oreille (distanciation oblige). Dans cet épisode très « umami », il y a de quoi retourner la carte de France mille fois dans sa tête. Au menu, les roses fanées du gewurztraminer, les pierres à fusil et le Notebook (pas le film). Suggestions de vin :   Nadia : Catherine et Pierre Breton, Bourgueil 2018, Épaulé Jeté, Cuvée Trinch, France 25,70 $ - Code SAQ : 12260037 – 13,5 % - 1,3 g/L  Laurenz V., Grüner Veltliner 2018, Singing, Niederösterreich, Autriche 18,95 $ - Code SAQ : 11409320 – 12,5 % - 4,5 g/L    Patrick : Vincent Carême, Spring 2019, Vouvray, France 20,45 $ - Code SAQ 13594899 - 12 % - 3,9 g/L - BIO  Château de Caraguilhes, Les Gourgoules 2017, Corbières, France 22,10 $ - Code SAQ 14450045 - 14,5 % - 2 g/L - BIO   Mathieu  Domaine Marcel Deiss, Complantation, 2018 Alsace  France 24,80 $ - Code SAQ : 10516490 - 13,5 % - 6 g/L   Bookwalter Notebook NV13 Columbia Valley, Washington, États-Unis 22,40 $ - Code SAQ: 14294046 - 14,1 % - 3,4 g/L    Vins à l'oreille:   Domaine Goisot, Bourgogne Aligoté 2018, France 23,95 $ - Code SAQ 10520835 - 12,5 % - 2,6 g/l - BIO  Clos des Fous, Chardonnay 2018, Locura 1, Valle de Limari, Chili 24,75 $ - Code SAQ : 11927805 – 14 % - 1,2 g/L  Moraza Garnacha 2017 Vallée de l'Ebre, Espagne 28,45 $ - Code SAQ: 13477975 - 13 % -

Dora Lobo was a lawyer and admits she didn't love it. She does love wine and has turned her passion into a career. Dora got her start in wine after moving to London in 2006 and working as a Junior Sommelier for one of Gordon Ramsay’s restaurants . (Yes we forgot to ask about that experience) She was also hired for the launch of luxury store Harrod’s wine department. (Betcha didn't know they even had one) After working as head sommelier for one of the leading luxury hotels in the world, Dora moved to Washington, DC and started working at The Tabard Inn as their Sommelier and Restaurant Manager and is now the Beverage Director for The Catering Company of Washington, selecting wines for private clients and Elizabeth’s Gone Raw.  In this episode, Matt asks Dora many questions about the mysteries of wine and pairing. His biggest takeaway? Get rid of the stupid Wine apps on his phone.  What we drank:  Dora had Vouvray, a Chenin Blanc from the Loire Valley in France   Matt had Wittmann 2018 Trocken Weisser Burgunder (Rheinhessen) We hope to have Dora back on the show to show Matt how to make a decent Old Fashioned. Special thanks to Cathy Heller for introduction through her Facebook group. Cathy has an amazing podcast called "Don't Keep Your Day Job ".  You can connect with Dora on her Instagram or LinkedIn.  Support the show: http://paypal.me/mattcundill See omnystudio.com/listener for privacy information.

Jasmine and Bryan try Vouvray, on our first live broadcast. No pairing for this aperitif, cleanse your palate with this Chenin Blanc before your meal. 

We drank some sparkling from Domaine Carneros and Bernard Fouquet in Vouvray

Reprise des affaires pour Julien avec le déconfinement : Immerpif va se remettre en mouvement. C'est l'occasion d'un bilan d'étape avant un passage par Lyon et la suite des explorations. ===== C’est un podcast étrange… je dois avouer, j’ai un peu trainé, comme une fermentation qui ne veut pas finir. Ca faisait deux bons mois que j’étais un heureux confiné chez Jacques et sa famille. On discutait sans pouvoir envisager, on travaillait comme on le pouvait et surtout comme la nature nous l’imposait. J’étais donc colocataire avec une famille, merci encore Julie, Jacques et les enfants… cette expérience restera dans les mémoires… ça c’est sûr ! En deux mois j’ai quasi touché à tout ce qui peut se faire comme travail en vigne et en chai en cette dense période. Et puis, comme l’annonce d’un confinement qui allait me localiser à Oudon, l’annonce du déconfinement progressif remettait en branle les perspectives de mobilités… Qui aller voir ? Qu’apprendre de nouveau ? Des points de chute avaient été préalablement envisagés, Les Carroget à la Pao, Anne Paillet et Gregory Leclerc près d’Amboise, et Fabien Brutout sur Vouvray. Je réactivais donc les contacts et me rappelais à leurs souvenirs. Immerpif redevenait mobile. L’idée était aussi de faire des sauts de puces avant de partir. Je me retrouvais donc pour des rencontres impromptues chez Manuel Pineau, David Landron et chez les Mosse pour de superbes et riches moments de découverte des vignes, de fraîches dégustations et d’échanges encore et toujours plus passionnés et conviviaux ! Honnêtement, c’est le pied ces moments, quelques soient leur durée. Honneur vous soit rendu ! Une richesse d’apprentissage, de parcours de vie, de personnalités et de domaines croisés. Des témoignages de plaisirs, de doutes, de stress. Mais surtout de l’énergie et tant de projet aboutis ou en construction ! Comprendre tout ce qui peut être envisagé et tout ce qui est subi. Dame nature ne fait pas toujours de cadeaux, et accompagner quelque chose de vivant, de la vigne au chai, rend humble et fier à la fois. Essayer de comprendre ce que l’on n’a pas maîtrisé, essayer d’envisager comment s’améliorer… Quel joie donc de capter ces moments ! Ces moments d’humanité si facile à vivre mais aussi compliqué à transcrire. La technique du métier est aisée à traduire, les perceptions plus subtiles, les sentiments et émotions, n’en parlons pas… Quels mots pour dessiner une vigne en croissance, quels mots pour alimenter l’énergie d’un vin en barrique, quels mots pour contenir l’atmosphère d’une cave, quels mots pour dessiner les contours d’un verre, quelle langue pour un goût, une texture, une transparence, quels sons pour tous ces bruits, mécaniques ou végétaux..? Quels rythmes et quels styles pour accompagner les changements d’un pied de vigne… d’un cep nu à la fleur ? Nous sommes le 29 mai, je suis dans le TER Tours/Lyon entre Bourges et Moulins… Moulins était d’ailleurs le premier train que j’ai pris pour aller voir Loren début mars. La végétation est toute autre, c’est un long métrage bucolique en panoramique. Je vais à Lyon quelques jours. Ça tombe bien : les bars ré-ouvrent ! Je vais reprendre des nouvelles. Je vais changer ma valise — elle n’est pleine que de vêtements d’hiver, passons à la collection été. Je vais essayer de rattraper le retard pour vous dire tout ce que j’ai vécu de la Loire depuis Oudon ! Je ne sais pas si Immerpif entrera dans le prochain dictionnaire Larousse ou Robert. J’y mettrai en tous cas volontiers les noms maintenant si communs de ces gens qui font du vin propre. Ces gens sur lesquels on veut lire, écrire et parler. Ces faiseurs et faiseuses de vin que l’on aurait dû rencontrer en salon, un verre à la main, boire leurs paroles ! ====== Texte, son : Julien Gangand Montage : Laurent Le Coustumer Musique : Friends theme (The Rembrandts) / Don't Stop Me Now (Queen) cover par Foxes

Un monde de saveurs. See omnystudio.com/listener for privacy information.

The second episode focusing on the Loire Valley, looking at the many and varied appellations for white and sweet wine in the large region: from Sancerre to Vouvray to Coteaux du Layon to Savennières to Muscadet and more!

Happy New Year!!! This week we’re looking back at the Y2K scare, also known as the Millenium Bug. Dana tells us the what’s, why’s, and how’s of Y2K. We reminisce along with YouTube as Leonard Nimoy tells us how to prepare. Nydia warns us about the dangers of a DIY bunker. She talks about the underground Australian town of Coober Pedy and shares a story of a Dutch man who walks into a bar and reveals he’s been living in hiding with his family for nine years. We also feast on prime rib, gruyere mac and cheese, and strawberry champagne cake balls. In our cups was Vouvray sparkling white wine.You can find the links to the stories and recipes on:www.winedineandstorytime.comCheck us out on Social too!! https://www.facebook.com/winedineandstorytimehttps://www.instagram.com/winedinestorytime/https://twitter.com/WDStoryTime

This episode features a rare chat with one of the most acclaimed winemakers in the Loire Valley, Vincent Carême, along with his wife and partner, Tania. Leaders in organic farming, the Carêmes produce wine at Domaine Vincent Carême in Vouvray and at Terre Brûlée in Swartland South Africa.

  Zum Fest trinken wir drei Flaschen vin naturel: Domaine Bourgeois-Diaz, Champagne 3 C; Domaine Bertin-Delatte, L’Echalier Chenin Blanc 2017 und Domaine des Marnes Blanches, Trousseau 2018. Details und Bezugsquelle gibt’s bei Christoph. Korrekte Aussprache: Physalis (Youtube) Etienne Davodeau: Die Ignoranten (Graphic Novel)* Außerdem reden wir über… Muscheln, Vouvray von 1921, die Früjahres-Weinjagd, Neues von […]

  Zum Fest trinken wir drei Flaschen vin naturel: Domaine Bourgeois-Diaz, Champagne 3 C; Domaine Bertin-Delatte, L’Echalier Chenin Blanc 2017 und Domaine des Marnes Blanches, Trousseau 2018. Details und Bezugsquelle gibt’s bei Christoph. Korrekte Aussprache: Physalis (Youtube) Etienne Davodeau: Die Ignoranten (Graphic Novel)* Außerdem reden wir über… Muscheln, Vouvray von 1921, die Früjahres-Weinjagd, Neues von […]

Blindsmagernes Julekalender 2019 *Julekalenderen kan også ses på YouTube.* Hver dag frem mod juleaften smager vi en ny vin, og vi giver vores vurdering af den. Vi kårer den bedste vin i kategorierne Champagne, hvidvin og rødvin. Skål og glædelig jul! *Til jer der støtter os på 10er.dk: Tusind tak for støtten! Denne julekalender er ikke en del af 10’er, så I vil ikke blive trukket pr. afsnit. Betragt det som en gave - fra os til jer* Gæst: Frederik Ørbeck Vin: 2017, Francois Pinon, Vouvray. Vinen kan købes hos https://www.hjhansen-vin.dk/ ——————— Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

Vouvray – Chenin Blanc när det är som bäst, Beaujolais Nouveau, småpartitips, läsarfrågor och massa annat högt och lågt. Skål och trevlig lyssning! See acast.com/privacy for privacy and opt-out information.

Yann Diologent se trouve à la table de oui mon général Paris 7 avec Jérôme Gagnez, Chroniqueur vin sur France Inter dans l'émisson de François Régis Gaudry "On va déguster. Animateur de club oenologique, organisateur d'évènements, et furieux Gastronomerien que ça. Nous avons parlé de Comment lui est née la passion du vin et le coté rêveur de l'enfant Gagnez, d'équilbre dans le vin, de Cahors, de son amour immodéré pour les vin de loire, de vieillissement en cave, d'écriture et de préparation de chronique, de comment acheter une bouteille pour la garder, de chaussures, de Tablier de sapeur, de Jasnières, de Lecture... A boire avec les oreilles ! Les références citées par Jérôme : - Musique : The Clash - London Calling - Les vignerons :  Domaine Pellé à Menetou Salon A cahors : Mathieu Coste et Catherine Maisonneuve, Emmanuel Rybinski, Germain Croizille, Julien Ilbert et Domaine la Calmette Riesling Schonenbourg D'André Trapet en Alsace Patrice Colin en Vendômois Bonnigal Bodet en Touraine Les millésimes 89  de Gruault Laroze à Bordeaux, La coulée de Serrant à Savennières, Clos Naudin "reserve"à Vouvray, Jean Maurice Raffault à Chinon, la Dioterie de Charles Joguet à Chinon aussi. François Chidaine "Les Choisilles" 2008 à Montlouis sur Loire - Bouquins :  Lydia et Claude Bourguignon : Le sol, la terre et les champs Jean Pierre Amoreau : Plus pur que de l'eau   Airy Routier et Nadia Le Brun : Notre Drame de Paris et Sainte Anne! - Le magasin de chaussures : Obercy, 34 rue vivienne Paris 2e

In this episode of the Grape Miniseries, we discuss Pineau de la Loire, a.k.a, Chenin Blanc! This white grape is one of the most versatile in terms of wine styles it can make – from floral sparkling, to stunning dry and off dry versions to unctuous dessert wines. Chenin is underrated, not always treated with regard, but it has a pedigree and a class that can’t be doubted. After hearing about all it has to offer, you’ll want to run out and get a bottle ASAP!   Here are the show notes: What Is Chenin Blanc? It’s a high acid, white grape that makes everything from sparkling to dessert wines. When it’s grown poorly, it’s a boring neutral grape that’s used for its acidity but when grown in the right places, it can create a wine with great depth, character DNA: Chenin is related to Jura’s Savagnin – parent + unknown grape French grape scientist – Pierre Galet – Chenin Blanc started in Anjou in the 9thc, moved to Touraine by the 15thc 1520 – 1535 -- Grapes planted at Mount Chenin in Touraine by the Lord of Chateaux de Chenonceau and the Abbot of Cormery   Flavors of Chenin Chenin can express terroir, winemaker ideas, vintage but at its core it has a floral, mineral, honey note. Its nuances are determined by terroir, soil type and style With botrytis the wine is like peaches, honey, apricots, marzipan, quince Dry or off-dry from Loire: apple, chalk that turn into honey and quince – off dry can age New World, especially South Africa: tropical fruit notes, good acidity   Viticulture: Need ripeness and good control over its vigor to get depth and complexity New clonal research is being done to delay budding because the grape is prone to spring frost, increase sugar development Vintage variation: growers decide on a day by day basis what style and dryness of Chenin blanc they could make   Winemaking New World: Can be blended or do well alone, some skin contact to get different aroma, soften with malolactic, lees contact, tropical notes bc of cooler temps of fermentation Old World – fermentation temps – higher (60-68˚f. 16-20˚c) so they won’t get those tropical fruit flavors that come out with cooler temps (50˚/10˚C) – no new oak/toastiness Loire:Made like German white wines – low, slow fermentations in large old oak or stainless steel, no malolactic fermentation, no barriques   Wine regions Loire, France  Sweet appellations:Coteaux du Layon, Bonnezeaux, Quarts de Chaume, Vouvray Dry:Saviennières (Nicolas Joly) – concentration, flavor, longevity, climate change has made dry wine possible in most areas – although some is off-dry, tryig to become a Grand Cru of the Loire Range of sweetness levels, from dry to semi-sweet to sweet: Anjou, Crémant de Loire, Coteaux de l'Aubance, Jasnières, Montlouis, Saumur, and Vouvray Varied:Saumur, Vouvray, Anjou –Vouvray Moelleux wines:Sweet but can be artificially sweetened, so you need a good producer – Vouvray and Quarts de Chaume the best Demi sec: great acidity, with a touch of sugar sometimes seem dry b/c of the acidity Languedoc: Crémant de Limoux, Chenin must account for at least 20% and up to 40% of the blend with Mauzac, Pinot Noir, Chardonnay   South Africa Most in Western Cape: Stellebosch, Paarl and then Swartland, Olifants River Good acidity in a hot climate Swartland Top Producers: Badenhorst, Mullineux, Eben Sadie (blends Stellebosch Top Producers: Ken Forrester, De Morgenzon   United States California: Used it for jug wine because it had acidity, irrigated to the hilt – high yields, 4x as high as in Loire Clarksburg AVA plus, Chappellet in Napa, Leo Steen in Sonoma/Santa Ynez, Foxen in Santa Barbara Washington: Yakima Texas High Plains (a few hundred) Long Island, New York: Paumanok   Other wine regions: Australia,New Zealand, Argentina blended with Chardonnay, Mexico and Canada, and India and Thailand grow it too!   Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!      Coravin   Coravin is the first and only tool in the world that lets you pour wine without removing the cork. You can pour wine in any amount and preserve what’s left of the bottle for weeks, months of even years. Thousands of wine professionals, from sommeliers to winemakers, around the world have tested and trust Coravin with their wines and it will change the way you drink wine too. For a limited time, visit Coravin.com and enter NORMAL at checkout to get $20 off your purchase of $50 of more!   Halpern Financial   Imagine a path to wealth that just works. A team of experts at your beck and call, technology to keep tabs on your money 24/7, financial education and the personal touch that makes organizing your financial life feel achievable, rather than daunting.Halpern Financial is a fiduciary, fee-only, independent advisor that offers a combination of online tools and personal connection to help clients systematically achieve their goals. Go to halpernfinancial.com/wine for more information!     Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines is a fun way to discover the best wines at the lowest prices. They offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

I marts 2019 blev 26-årige Nina Højgaard nr. 2 til VM for sommelierer, og blev således den bedst placerede dansker nogenside. I dette afsnit laver hun en tour de force udi hvordan man blinder - og beskriver - en vin. Vi taler mad- og vinsammensætning på baggrund af de vine vi smager, og derudover taler vi om hendes oplevelse af VM. Du kan se Ninas præstation til VM her: VM for sommelierer Køb billetter til Podcast Festival ved at klikke her. * I hvert afsnit af sæson 5 trækker vi lod om et værdibevis på 500 kr. til Distinto Vinimport blandt jer der støtter os på 10’er.dk. Du kan deltage i konkurrencen på www.10er.dk * Gæst: Nina Højgaard Vine: 2011 Berlucchi, Franciacorta, Lombardiet, Chardonnay/Pinot Noir 2016 Peter Hahn, Le Clos de La Meslerie, Demi Sec, Loire, Vouvray, Chenin Blanc 2013 Domaine Henri Delagrange et Fils, Pommard 1er Cru, Les Bertins, Pinot Noir 1990 Chateau Ducasse, Bordeaux, Graves ------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

Michelle and Emily welcome Deb Gaut, founder of Boomalally magazine, to the podcast. They share a delightful white wine, Jardin en Fleurs Vouvray while Deb fascinates our listeners with her fabulous life story. Deb went from the life of an academic teaching on both coasts to working for a US spy agency to creating Boomalally magazine that celebrates life after 50. https://www.boomalally.com Emily and Deb talk about their collaboration, A Tryst on Cherokee, on an artist pop-up to feature St. Louis artists and designers. Visit their facebook page to learn more. https://www.facebook.com/trystoncherokee/ They discuss bad bosses and want to hear from you and your own 'Best Worst Boss/Things'. Email, call, comment on facebook! Thank you for listening and subscribing to Cliterally Speaking the Podcast. Visit our website: www.cliterallyspeakingpodcast.com Facebook: @cspeakpodcast Instagram: @cliterallyspeakingthepodcast Twitter: @cliterallyspea1 Please call our comment line: 812-727-0794 Watch our youtube channel (Cliterally Speaking the Podcast) for all the behind the scenes discussions during our recording sessions. And Subscribe, Like, Share our podcast with EVERYONE!

In episode 13 of our ongoing podcast series, The Stories Behind Wine we speak to recovering wine shop owner, founder of Dawson Wine Advisors, and Napa native Dan Dawson. Dan's story starts with waiting tables, traveling to the midwest to sell Vouvray, to becoming the French Laundry's first sommelier, and founding Napa's most respected wine shops, and ultimately abandoning retail to stake his claim in the digital wine recommendation space. 

It's the time of year when we're having people over last minute, meeting clients or friends for a drink, or connecting with old friends who have popped into town. We need wine gifts on hand, in our house! We discuss what to have in a "wine stash"(in all price ranges) so you can grab a bottle and go without going to the shop a million times! One trip to the shop should save you a ton of stress.  Don't forget the bows or the wine bags!!    Here is our list: Expensive (US$30+) Rhône: Châteauneuf-du-Pape (blanc and rouge), Gigondas, Côte Rôtie Barbaresco Champagne Burgundy (whites): Grand Cru Chablis, Meursault Bordeaux: 4th or 5th growths from the Left Bank, Pomerol or St-Emilion from the Right Bank Sonoma Syrah or Santa Barbara Pinot Noir Moderate (US$18 -$30) Good sparkling Spanish/Cava (brands to look for: Gramona, Raventos i Blanc, Juves & Camps, Recaredo) Other Spain: Priorat, Rioja Chilean: Cabernet Sauvignon from Rapel Valley and Maipo Valley, Chilean Chardonnay or   Off-dry: German Riesling from Mosel or Vouvray from Loire Valley Late Bottled Vintage Port Etna Rosso or Etna Bianco from Sicily Fiano di Avellino from Campania, in Italy Alsace, France whites  Inexpensive (less than $18) Beaujolais-Villages (France) New Zealand Pinot Noir Jumilla or Yecla (Spain, Mourvèdre-based)   Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople   Audible  Audible is a leading provider of premium digital spoken audio information and entertainment on the Internet. Audible content includes an unmatched selection of audiobooks and other audio products. You can sign up as an Audible Listener, which gives them book credits each month for a low monthly fee. Download and access books on your iPhone, Android device, Fire tablet, iPod or other mp3 Player. Flip between reading and listening as you like!  I downloaded Cork Dork! A great book, so check it out! Audible.com/wine or text WINE to 500-500 for a free audiobook with a 30 day free trial! www.audible.com/wine   Wine Scholar Guild  The Wine Scholar Guild offers wine education and certification Wine ScholarTM programs on the wines of France, Italy and Spain (Spanish Wine Scholar Progam launching Summer 2019) as well as in-depth Master-Level certificate programs on specific wine regions such as Bourgogne, Bordeaux or the Rhone. Their wine study and certification programs are available both online and with approved program providers around the world. Wine Scholar Guild students range from wine industry professionals to serious wine hobbyists! Want to master the wines and regions of France or Italy? Embark on one of Wine Scholar Guild's intensive course designed for wine professionals & committed students of wine. Go to https://www.winescholarguild.org  to get more information! Have questions about the course? Email brooke@winescholarguild.org     

It's the annual Thanksgiving/Friendsgiving/Holiday meal that involves turkey and lots of butter episode! This year we cover the basics, as usual, but come up with one cool idea and offer an etiquette tip on something that users keep bringing up!  Please support our sponsors, who help us keep producing the show!    M. GemiGorgeous Italian luxury shoes at 1/3 of the cost!  www.mgemi.com/wine for fifty dollars off your first pair.   Wine Scholar Guild Would you like the master the wines and regions of France or Italy? Embark on one of Wine Scholar Guild's intensive course designed for wine professionals & committed students of wine. Here are our picks!  Appetizers: From Dan Beatty – Anitpasti platter, stuffed mushrooms, olives, italina style cheeses – Chianti, Greco, Soave Cheese platters – sparkling or any budget – Cava, Crémant d’Alsace, Crémant de Bourgogne, Italian sparkling – Ferrari from Trento Hummus, Spinach and artichoke dip, black bean dip – Bordeaux Blanc or Chilean Sauvignon Blanc, rosé (MVP), sparkling rosé   Soup: Most of these wines can go from soup to entree  Butternut squash soup: Sparkling, Alsace Pinot Gris or Riesling Lentils: Beaujolais Tomato soup: Sangiovese, Beaujolais French onion soup: Vouvray, Gewurz, Alsace Riesling, Beaujolais, CdR, Sherry   Holiday meal MVPs: Riesling: off-dry or Alsace or Pfalz, Napa, Spätlese or Auslese from Mosel or Rheingau  Loire: Vouvray – off-dry, dry Chenin Blanc – Saviennieres, dry Chenin American Chenin Blanc: Macari on Long Island, Chappellet in Napa Others: Châteauneuf-du-Pape Blanc, Côte du Rhône Blanc, Priorat Blanc, Rueda from Spain Heavy on greens: (brussels sprouts, spinach): Grüner Veltliner, Sauvignon Blanc, Bordeaux Blanc Fuller Style Burgundies: Chassagne-Montrachet, Mâconnais, Meursault   Reds: You need a medium-bodied red for the meal so the wine doesn’t overtake the food MVP: Cru Beaujolais with a quick side track on Beaujolais Nouveau Beef, lamb, and mushroom: Go for higher tannin wine – Syrah, Cabernet Sauvignon Stuffing: Bordeaux Blanc, Bordeaux Rouge Zweigelt, Côte du Rhône     An idea: A 100% Sparkling Meal Appetizers: Bold flavored sparkling – Pinot Meunier-based especially grower Champagne. Start with a Cava or an American Sparkling that is bolder and richer, fuller in style. Start white Soup: Fuller bodied rosé sparkling – Spanish sparkling wine  Main course: Rosé sparkling, Blanc de Noir  Dessert wine: Demi-sec Champagne or Moscato d’Asti for a fizzy wine that’s a little different   Thanksgiving dessert The BIG RULE: The wine must be sweeter than the dessert! Chocolate: Banyuls or Ruby Port Custard or fruit dessert: Moscato d’Asti, demi-sec, Sauternes (Bordeaux), late harvest Riesling Dessert idea: Ice cream and Pedro Ximenez Sherry as the topping – amazing!!   Final etiquette note: What if you are the only person who drinks good wine at your table? We’ve got the answer!   We are grateful for you! Thank you for listening and supporting us!       Thanks to our sponsors this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   M. Gemi M.Gemi is redefining the luxury Italian footwear market by taking all the things we love about the industry—unparalleled quality, family-owned workshops, and personalized, concierge-level service—and leaving behind the luxury price tag. Many brands that once represented the epitome of quality craftsmanship have abandoned Italy in order to maximize profits—all at the expense of quality, their customers’ wallets and the very craftspeople who helped build their businesses. M.Gemi is Italian luxury made the old way, sold the new way. The result is the highest-quality, handcrafted Italian shoes at a price that clients can feel good about. Go see for yourself how amazing these shoes are at www.mgemi.com/wine for fifty dollars off your first pair.   Wine Scholar Guild  The Wine Scholar Guild offers wine education and certification Wine ScholarTM programs on the wines of France, Italy and Spain (Spanish Wine Scholar Progam launching Summer 2019) as well as in-depth Master-Level certificate programs on specific wine regions such as Bourgogne, Bordeaux or the Rhone. Their wine study and certification programs are available both online and with approved program providers around the world. Wine Scholar Guild students range from wine industry professionals to serious wine hobbyists! Want to master the wines and regions of France or Italy? Embark on one of Wine Scholar Guild's intensive course designed for wine professionals & committed students of wine. Go to https://www.winescholarguild.org  to get more information! Have questions about the course? Email brooke@winescholarguild.org 

Sarah had never been to France, but she found herself planning a 4-week trip around France for 7 people. Scary, right? An Itinerary for Families with Kids Sarah used this podcast to get inspired on what to do and where to stay. I think that her itinerary is one of the best I've ever heard of! Listen up, she’s sharing a great itinerary here! About This Trip Report This trip took place June 2018 and they stayed the whole month going around to different places. This is a family of 7: mom, dad, twin girls (9 years old) and a son who is 11, plus grandma and grandpa who joined for part of the trip. This was a first trip to France for Sarah and the kids, but her husband had been to France before. They mostly stayed at Airb&b and VRBO properties. The podcast helped them decide where they wanted to go and what they wanted to see and do. They had been planning this trip for a couple of years and their itinerary was outstanding! A Week on the Mediterranean They looked for places that were off the beaten path because they wanted to avoid places that were too crowded or too touristy. Because they were staying so long, they also wanted to watch their budget. They started their month with the Mediterranean and didn't find it crowded in early June. Staying in Hyeres They wanted to stay on the Riviera but not Nice or Cannes. Hyeres was perfect for that! They enjoyed the islands near there at Porquerolles. They took the ferry from Giens, rented bikes right off the ferry and enjoyed the beaches. It wasn't fancy or crowded. It would definitely get a lot more crowded in July and August or on week-ends. Hyeres is a lovely little town, it has an old town with a tower that's related to the Knight Templars. There's a tour for kids in French in Hyeres. There are also beautiful parks, a botanical garden called "Parc Olbius Riquier". Great bakery in Hyeres: Boulangerie Duhaut Le Lavandou It's sandy beach and a little more crowded. They liked the Bistr'Eau Ryon and enjoyed a lot. Parking was tight, but doable in early June. In general the best restaurants are a little off the main drag or main attraction in a town. As soon as you walk away from the main attraction a little bit, you are more likely to find a nice place to eat. If you can't find street parking remember to look for underground parking lots! Sète On their way out of Hyeres they stopped in Sète. When you drive into Sète you are driving through an industrial area that doesn't look nice at all. But once you get to the city center it's wonderful. They ate on the canal and walked around to see the little fishing boats. One Night in Carcassonne Contrary to Sète, Carcasonne is spectacular with you drive up to it. They decided to stay overnight at a hotel within the medieval walls. They had the city to themselves the next morning. They visited the Chateau Comtal and enjoyed the audio guide. The walked along the old ramparts. Because Sarah's father had to use a walker several places gave them easier access via doors that are not usually open to everyone. In Carcassonne they stayed at this hotel and loved it. Renting a Walker for Grandpa at the Pharmacy Because Sarah's father had been injured he needed wheelchair assistance in the airports and they rented a walker in France for him. You can do that easily at any pharmacy. Two Weeks in the Dordogne They stayed the whole two weeks in the Dordogne which meant a fair amount of driving. The Dordogne is large enough that it is a good idea to stay in two different places. Maybe Sarlat and Bergerac? When we go, we like to stay at a wonderful chateau on the north end of the Dordogne for that very reason. They stayed at a place called Belvesin the Dordogne. It had a swimming pool, but they didn't use them a lot because this June was not particularly warm. They wanted to go to La Forêt des singes near Rocamadour, but that was too far. They wanted to go to Font-de-Gaume cave, but they couldn't get in. Favorite Places in the Dordogne Belves: The troglodyte dwellings in Belves. Lascaux IV: They loved their visit to Lascaux IV. Plan you visit in advance, if you need a visit in English you can't usually walk in and get one. Castelnaud Castle: Gorgeous views! Les Eyzies: They enjoyed kayaking on the Vézère from Les Eyzies. From there you can look up at at the Abri de la Madeleine. You can also visit the Musée National de la Préhistoire. Annie would rather not stay in Les Eyzies, it's not that scenic. River Beaches along the Dordogne: They had a few hot days and they went to Bouisson de Caudoin where  there's a nice river beach. Great for a picnic. Two Nights in the Loire Valley The Loire Valley was very different from everything else they had seen on this trip. They stayed at a B&B near Blois, but they mostly went to restaurants in  Amboise. Chateau de Chenonceau Beautiful, has furniture. The children enjoyed it. The little farm was also nice for the kids. Chateau Clos Lucé:  Da Vinci's Final Home This is where Da Vinci spent the last few years of his life. It was their favorite chateau that they saw through all of this trip because of all the things you can see on the grounds. This is a hands-on chateau that will spark children's imagination. Winery in Vouvray where they make great white wines. Four Nights in Paris It's only a 2.5 hour drive between the Loire Valley and Paris. They dropped their car at Gare de Lyon. They stayed in the Marais. They weren't sure they wanted to go to Paris but they were really glad they did. They went to the Eiffel Tower in the morning, then to the Jardin du Luxembourg for a picnic and the kids enjoyed sailing the little boats. They also had a picnic. They used the bus a lot. They showed the point where they wanted to go on the map to the driver and he would tell them yes, that's right or tell them to get on a different bus. Needing to Go to the Hospital in Paris They Stayed at Hotel L'Antoine one night where their daughter got electrocuted touching the magnifying mirror. The hotel reacted very proactively and called the paramedics. They decided to take her to the children's hospital where she was seen. The doctors were wonderful and helpful. Difficulties Getting Back to the Airport They had trouble getting to the airport because it was a busy morning because there was a World Cup game and the Pride Parade that day. The hotel where they were staying  couldn't find them a taxi (which is really unusual in Paris!). They had to pay $200 for an Uber. Driving in France They used Apple maps a lot on their phones and it worked great, even in rural areas of the Dordogne. Join Us in France on Pandora If you'd like to use your Pandora account to listen to podcasts, apply here. Great Itinerary for Families Sarah shared a great itinerary for families visiting France, if you want to see all her notes, visit the Guest Notes page (blue button). And be sure to thank Sarah by commenting below and sharing this episode! Learn More: Family Travel in France {Recommendations} Best Western Le Donjon

This month's Regional Rap is a virtual Loire lap in under 30 minutes! From the Muscadet of Pays Nantais, through Vouvray all the way to Pouilly-Fumé . Anjou and Haut-Poitou? Don't mind if we do! We explore "Saumur," grapes and styles galore, and hope this is an episode you will adore. Pics, links and more at winetwofive.com   Loire Valley, French Wine, Wine Two Five Podcast Regional Rap

Steven and Chester discuss the 2015 Champalou Vouvray. Chester has a revolutionary experience.

Chaque jour, Franck Ferrand revient sur les origines d'une pratique, d'un comportement, d'une habitude...

Loic Avril was destined to work with wine, considering he grew up in one of France's most historic wine regions, and sharing of great wine and food was always important to his family. His love of hospitality and restaurants came very early, from the age of ten in fact, and he was determined to follow a path in fine dining. After gaining experience in restaurants in the Loire Valley and northern England, he joined the team at The Fat Duck - at one point considered the best restaurant in the world - and soon received significant attention when he was named the global best young sommelier. When the restaurant relocated to Melbourne for six months he relocated, and decided to stay and run the wine program when it transitioned to Dinner by Heston.

In this episode we’ll be discussing Steen, Vouvray, and Pineau de la Loire. So crack open your beer, uncork that wine, and let’s get drinking. Panel Introductions Tonight we’re joined by our usual panel members, first we have our wine blogger, Jeff Solomon, our commercial brewer, John Ruyak, and finally, I’m your host, Jeff Eckles. G, H, PCR Smaragd What’s up? What do you have your eyes on or what do you have coming up. John - Vivac visit was amazing! Solomon -  Ecovessel contest winners will be drawn this weekend and announced next week, still time to get your entry in before 4/1 Eckles - Store - Check out our new store! The Store  

Cassi Jerkins (Dumb Nerds, Jekyll's Asshole, puppetry) joins Shaughn and Ellen to whine about women in the workplace. Ellen's Hip Sip Tip was a pinot noir rosé from Gothic Wine and Shaughn's was a sparkling Vouvray from the Loire Valley. Cassi's whine is timely, as she bemoans the statistical proof of how few women there are in many industries. From there they get into how few women somms there are, Hillary's new book, and get the hot goss on puppeteering--spoiler alert, Jim Henson made being really tall a standard that can really stand in a woman's way. She also gives the lowdown on Socratica, the Youtube channel she works for.  The wine from sponsor Gregory Condes Wines is a rosé from a Corsican winery taken over by the wife and daughter of the founder. to prove that women can take over! But most importantly, everyone learns the proper way to say "Michael Caine". The lightning round covers tartrates in wine, what country Corsica is part of, and female winemakers. Plus, Cassi turns the tables on Shaughn and Ellen on the final question! See acast.com/privacy for privacy and opt-out information.

Le lavage de la semaine avec Youri Chassin et Sylvain Mallette ; Entrevue avec le commandant Robert Piché : Son dernier vol ; Réponse automatique des méridiens sensoriels : Discussion ; Cinéma avec Helen Faradji et Georges Privet : Battle of the Sexes ; La symphonie du jeu vidéo : Entrevue ; Musique avec Frédéric Lambert : Rolando Villazón et Ildar Abdrazakov ; Culture populaire avec Pascale Lévesque : Spectacle de Joël Legendre ; Vins avec Élyse Lambert : Mousseux, Vouvray, Brut ; Vidéo de la semaine avec Helen Faradji : Mathieu Amalric lit du rap ; Cinéma avec Georges Privet : American Made de Doug Liman ; Vins avec Élyse Lambert : Maremma Toscana ; À voir sur le web avec Helen Faradji : Loulou ; Cinéma avec Georges Privet : We're Still Together ; Musique avec Frédéric Lambert : Aromanticism de Moses Sumney ; Culture populaire avec Pascale Lévesque : Mobilisation pour Porto Rico

Vi skal dybere ned i vinens anatomi, og i dette afsnit sætter vi fokus på vinfremstilling. Derfor har vi inviteret to gæster, Morten og Frederik, der besidder stor viden inden for dette felt. De har begge læst kemi på Københavns Universitet og Frederik læser nu en master i Viticulture & Enology i London.  Så der bliver skruet lidt op for nørderiet i dette afsnit, hvor du vil blive klogere på mariehøns, methoxypyraziner, phenoler, Phylloxera samt Pinot-klonen ”777”. Men frygt ej, du er som altid i trygge hænder hos Blindsmagerne. Gæster: Morten Berner Jørgensen og Frederik Flyger Vine: 2014 Michel Autran Les Enfers Tranquilles, Vouvray, Loire 2011 Vriesenhof Grenache, Stellenbosch ---------------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com

This week we take a trip back to Loire to talk about Vouvray. Vouvray is both a place and a rich aromatic white wine in the middle Loire Valley area made from Chenin Blanc grapes.We did cover Chenin Blanc from South Africa in a previous episode, so if you are looking to learn more about New World and warm climate style Chenin Blanc wines check it out.

Thanksgiving is a meal with so much complexity that you may just want to think about streamlining your wine choices. We offer a "one wine" solution -- versatile choices that go with everything -- so you don't have to stress! Here's the shortlist that we mention:   Whites: Off-dry Vouvray and off-dry Riesling Premier Cru Chablis Alsace whites -- especially Riesling, Muscat, and Gewurztraminer Châteauneuf-du-Pape Blanc or Priorat Blanc Italian whites Bubbles! American Sparkling or Prosecco are fruitier and may be best     Rosé   Especially New World rosé that can stand up to the multitude of flavors Bubbly rosé is a great pick too     Reds Caveat Emptor, since red is less versatile for Thanksgiving. Pick something low in alcohol, low in tannin, and moderate in acidity Top picks: Beaujolais, Cabernet Franc     We also welcome our first sponsor -- HelloFresh! HelloFresh is a meal kit delivery service that makes cooking fun and easy. Each week they create awesome recipes with step-by-step instructions that take about 30 minutes to cook. They give you all the ingredients in an awesome package with exact quantities you need. All the food is nutritionally balanced and it is darn tasty, as we will attest in the podcast.   If you want to try this amazing, easy service, you get $35 off when you enter the promo code WINE! Trust us, you won't regret it! We are hooked after trying some of their tasty meals that got us out of our cooking rut. 

The list of wines that are underrated, overlooked, and great values! Some are mainstream, some less so but all fabulous. From Syrah to Chenin Blanc to Sherry and many in between, this should give you some great ideas of what to buy!    And here's the list!     Dessert wines of any type: Vintage Port, Ruby or Tawny Port, Muscat de Rivesaltes, Banyuls (red), stickies from Australia, sweet Riesling from Germany, Tokaji from Hungary -- all enormous values! Chenin Blanc: Aromatic, complex, high in acid, great off dry or dry. Vouvray, Saviennieres, and some South African Chenins are outstanding. Napa's Chappellet and Long Island's Paumaunok make great US versions. Blaüfrankisch (Austria)/Lemberger (Germany): Spicy with black pepper and cinnamon, it makes your mouth feel alive. Medium bodied, cherry-like, interesting, not the same old same old. GERMAN and ALSACE Riesling and all Alsace whites: Well priced versions for under $20 - $25. Thierry Thiese is always a winning importer in the US. German Riesling: Range of wines for range of cuisines – off dry, dry, semi-sweet – great with spice, great with cheese, great with fish (fuller styles). Dimension, -- floral to citrusy, peachy to minerally, petrol (gasoline) to fruit-bowl like always balanced with acidity ALSACE whites: No secret that I love them. Soft, full, flavorful, great with food. Riesling, Gewurz, Pinot Gris, Muscat – all have an unctuous quality. Portuguese reds Reds from Douro or Dão: Touriga Nacional is the main grape, they contain the grapes of Port but are dry. Complex, dark and red fruit, earthy, range from medium to full. Versatile and usually CHEAP! Bairrada (Baga):  is amazing when made well and becoming more available. An honorable mention for the Mencía grape from Bierzo, which is amazing and usually underpriced White Bordeaux Best are Semillon majority with Sauv Blanc and Muscadelle. Look for top wines from Graves or Pessac-Leognan. Loire Cabernet Franc Medium bodied, earthy, tea-like, with red and black fruit. Acidic. Lots of dimension and real depth – even though it’s lighter in style. Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Touraine are top areas (not mentioned but also one to check out: Saumur-Champigny. It can be overpriced but good versions are pleasant) Another honorable mention: Loire Muscadet, from a single vineyard or great producer is less than $20 and can be floral with a bready quality (when the bottle says sur lie) and when from a great producer.   Syrah: Full, spicy, rich, peppery, perfumed, herbal, lavender, savory Northern Rhône, South Africa, Central Coast, Washington State, Australia (Shiraz) Langhe Nebbiolo: Earthy, tar and roses, can be acidic and tannic, lots of gravitas in the right hands and great with food.  No one knows WTF it is but it can be like a baby Barbaresco or Barolo. Its unpopular because people are unaware of it. Very well priced. Sherry: A perfect aperitif, underpriced for what it is. Another one to surprise guests with – the nutty factor of an Amontillado will win friends and influence people  The range is incredible (this is just a sample of the types available -- there are many more!) Fino: dry and like olives and almonds Manzanilla: Nutty and salty -- like a richer Fino Amontillado: Aged 8+ years, almond and walnut character. Rich, dry Oloroso: Oxidized, richer, complex, like alcohol infused walnuts, dry. PX/Pedro Ximenez: sweet, raisined, nutty, full, and amazing on top of vanilla ice cream.   What do you think? Do you like the list? Have you had any of these? Will you try any? Drop a comment and let us know!

Sara Thibault and her new husband, Philippe Lemieux, grew up in Vouvray, amid the French vineyards that dot the Loire Valley. But when the phylloxera blight of the 1870s devastates their families business, Philippe decides to try his luck in California. Sara soon follows, driven by a tragic series of events detailed in The Vintner’s Daughter. The California Wife (She Writes Press, 2016),the stand-alone sequel to that earlier novel, traces the later history of Sara, Philippe, and the group of wholly or partially orphaned children whose care they undertake. The California wine industry, although somewhat healthier than the French, has also suffered from the blight. Its reputation is less secure than that of its European rival, and the existence of too few outlets has driven prices down to the point where many vintners can hardly afford to harvest their crops. Meanwhile, Sara fears for the survival of the vines on her childhood estate, and Philippe worries about the cost of developing his current lands. Into this seething mix of competing loyalties steps, all unaware, Philippe’s former mistress, sharing a secret that he cannot hope to keep from the ears of his new bride. Kristen Harnisch does a wonderful job of creating warm, believable characters who struggle for their future against catastrophe and crisis and the pull of their own pasts. If you have ever wondered who stands behind those labels at the local liquor store, this book will give you insight into their origins. Listen in as we explore winemaking now and then, including how, in the end, California put itself on the map as an essential part of the worlds viniculture. C. P. Lesley is the author of six novels, including Legends of the Five Directions (The Golden Lynx, The Winged Horse, and The Swan Princess), a historical fiction series set in 1530s Russia, during the childhood of Ivan the Terrible. Find out more about her here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sara Thibault and her new husband, Philippe Lemieux, grew up in Vouvray, amid the French vineyards that dot the Loire Valley. But when the phylloxera blight of the 1870s devastates their families business, Philippe decides to try his luck in California. Sara soon follows, driven by a tragic series of events detailed in The Vintner’s Daughter. The California Wife (She Writes Press, 2016),the stand-alone sequel to that earlier novel, traces the later history of Sara, Philippe, and the group of wholly or partially orphaned children whose care they undertake. The California wine industry, although somewhat healthier than the French, has also suffered from the blight. Its reputation is less secure than that of its European rival, and the existence of too few outlets has driven prices down to the point where many vintners can hardly afford to harvest their crops. Meanwhile, Sara fears for the survival of the vines on her childhood estate, and Philippe worries about the cost of developing his current lands. Into this seething mix of competing loyalties steps, all unaware, Philippe’s former mistress, sharing a secret that he cannot hope to keep from the ears of his new bride. Kristen Harnisch does a wonderful job of creating warm, believable characters who struggle for their future against catastrophe and crisis and the pull of their own pasts. If you have ever wondered who stands behind those labels at the local liquor store, this book will give you insight into their origins. Listen in as we explore winemaking now and then, including how, in the end, California put itself on the map as an essential part of the worlds viniculture. C. P. Lesley is the author of six novels, including Legends of the Five Directions (The Golden Lynx, The Winged Horse, and The Swan Princess), a historical fiction series set in 1530s Russia, during the childhood of Ivan the Terrible. Find out more about her here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sara Thibault and her new husband, Philippe Lemieux, grew up in Vouvray, amid the French vineyards that dot the Loire Valley. But when the phylloxera blight of the 1870s devastates their families business, Philippe decides to try his luck in California. Sara soon follows, driven by a tragic series of events detailed in The Vintner’s Daughter. The California Wife (She Writes Press, 2016),the stand-alone sequel to that earlier novel, traces the later history of Sara, Philippe, and the group of wholly or partially orphaned children whose care they undertake. The California wine industry, although somewhat healthier than the French, has also suffered from the blight. Its reputation is less secure than that of its European rival, and the existence of too few outlets has driven prices down to the point where many vintners can hardly afford to harvest their crops. Meanwhile, Sara fears for the survival of the vines on her childhood estate, and Philippe worries about the cost of developing his current lands. Into this seething mix of competing loyalties steps, all unaware, Philippe’s former mistress, sharing a secret that he cannot hope to keep from the ears of his new bride. Kristen Harnisch does a wonderful job of creating warm, believable characters who struggle for their future against catastrophe and crisis and the pull of their own pasts. If you have ever wondered who stands behind those labels at the local liquor store, this book will give you insight into their origins. Listen in as we explore winemaking now and then, including how, in the end, California put itself on the map as an essential part of the worlds viniculture. C. P. Lesley is the author of six novels, including Legends of the Five Directions (The Golden Lynx, The Winged Horse, and The Swan Princess), a historical fiction series set in 1530s Russia, during the childhood of Ivan the Terrible. Find out more about her here. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the Chinese New Year so it's time for a pairing podcast! M.C. Ice is fascinated that you can successfully pair wine with Chinese cuisine, but after serious experimentation I made a believer of him.  A few key notes: 1. Slightly sweet Riesling and Vouvray are the MVPs with Chinese. You can't go wrong with these wines because they have full fruit, sugar to counteract the spice, and acidity to keep the flavors lively.  2. Sweet and sour dishes are great with rosé or Alsace 3. With meat dishes, Beaujolais is the MVP but rosé could work for pork buns 4. With seafood, try Muscadet or Albariño 5. Fried rice with egg can take Prosecoo, Viognier or a full Chardonnay 6. Dim sum is hard, but Riesling is your MVP! If you're a Chinese food lover, you'll love this podcast! Please let us know what you think about these pairings and add some of your own! Happy Year of the Goat/Sheep!

In the next chapter of the Wine for Sophisticated Homies Saga, Ben Draper and Jason Booth take you inside the secretive world of Chenin Blanc.   Loire Valley?  Check.  South Africa?  Check.  California?  Sure.  New Zealand?  Wait what?   Kick back in your porch hammocks with a bottle of aged Vouvray and listen to the words that are coming out of our mouths.  You'll learn all about this intriguing white wine grape and the hammock will relax your back after that stressful week at work you had.  If you do not own a porch, or a hammock, well, not much we can do...sucks to suck.  

We hear about the region of Vouvray and its soils, climate and grapes with Alexandre Monmousseau from Chateau Gaudrelle.

Not only do “Old World” (Europe) and the “New World” (everywhere else) have different approaches to making wine, it carries through right to the way they name stuff. This week, Rick and Elizabeth help explain the reason for this and cover some major European wine names and what’s actually in them… All are grapes you know and love, just masquerading as some other name. Here are the show notes: Shout-Outs -Amazing reviews on iTunes, posts on the Facebook page, comments on the blog, and replies on Twitter Main topic: A quick explanation of why Europeans name wines by place… it’s all about the Romans The whites: Chablis, Condrieu, Vouvray, Sancerre and more The reds: Bordeaux, Burgundy, Cote Rotie, Barolo, Rioja, and more And grape of the week: Torrontes - the floral, peachy, yet acidic white of Argentina Please drop a comment on the Wine For Normal People Blog or Facebook Page. Dig the podcast? Please review us on iTunes and we’ll gi [...]

sermon transcript Introduction Well, I'd like to wish all of you that are mothers Happy Mother's Day, and I am delighted to be able to open up Proverbs 31 to you this morning. Now, we were talking in the staff, and none of the staff had ever heard an exposition on Proverbs 31. We'd heard it read or alluded to it a number of times, but to actually go carefully through the word has been a rich privilege for me over the last few weeks, and I rejoice in that. The Attack on Biblical Motherhood in Popular American Culture We live in America, we live in a culture that formerly honored motherhood. There was a time when the role of a mother, and a godly wife, and a well-ordered godly home was clearly established and esteemed, but that is no longer the case. In the last 50 years, we've seen a universal cultural attack on the concept of a godly wife and mother, and a well-ordered home. Now recently, I came across one of these books written by a woman named Susan J. Douglas, it was entitled, The Mommy Myth: The Idealization of Motherhood and How It Has Undermined Women. Now, it attacks the basic idea of the perfect housewife, the unattainable standards of a well-ordered home and well-mannered children with finely honed sarcasm. I have to admit, it was somewhat humorous to read, but the message was terrible. She was talking about what it's like to just come home from the supermarket and what it would be like to be a perfect wife and mother in that simple situation. This is what she wrote: “If you were a ‘good mom’ you’d joyfully empty the shopping bags and transform the process of putting the groceries away into a fun game your kids love to play (upbeat Raffi songs would provide a lilting soundtrack). Then, while you steamed the broccoli and poached the chicken breasts in Vouvray and Evian water,” - it's a recipe hint, I guess, right in the middle of it - “you and the kids would also be doing jigsaw puzzles in the shape of the United Arab Emirates so they learned some geography. Your cheerful teenager would say, ‘Gee, Mom, you gave me the best advice on that last homework assignment.’ When your husband arrives, he is so overcome with admiration for how well you do it all, that he looks lovingly into your eyes, kisses you and presents you with a diamond anniversary bracelet…. The children, chattering away happily, help you set the table, and then eat their broccoli. After dinner, you all go out and stencil autumn leaves on the driveway.” Well, let me tell you, there's a great deal of mockery about the image of a homemaker and a godly wife. She, this author, mentions June Cleaver nine times in the book, every time with a sense of mockery. She is the picture of the ideal 1950's style housewife. But I believe that the value of a well-ordered and godly home has never been clearer in American society now that it's under attack, and there has never, in my opinion, been a greater need for the church to step up and speak clearly and truthfully and with words of great encouragement and praise to this very issue. This is the time for the church to step into the breach and to speak the truth about what it means to be a godly wife and a godly mother, and I can't think of no better passage to do that than Proverbs 31, what's commonly called "the virtuous wife". The Context of Proverbs 31:10-31 The context is very interesting. Now Proverbs 31 is the final chapter of that book of practical wisdom, The Book of Proverbs, rubber meets the road wisdom, how to live everyday life in a wise way. The final chapter is, interestingly, advice given by a godly mother to her son who's sitting on the throne. She's, in effect, I think, a Queen Mother. King Lemuel is not one of the Hebrew kings, he's not mentioned anywhere else in the Bible. And so, in Proverbs 31, it says, "The sayings of King Lemuel," which he learned from his mother, and here we see the influence of a godly mother over a whole life, not just at the very beginning. Her desire is that his reign should prosper, that the nation should flourish under his rule, and she warns him specifically to show restraint concerning women and wine. Look back a little bit at Proverbs 31:2-3, there she says this, "O my son, O son of my womb, O son of my vows, do not spend your strength on women and your vigor on those who ruin kings." In contrast to the kind of woman who can ruin a man - who can ruin a king - she wants to set up an ideal woman, the kind of woman he should seek to be his wife and his helper in his rule. But this advice is not just for him and how he personally is gonna find a godly wife, but really extends to all of the marriages that would make up his reign. A nation is only gonna be as strong as the health of the homes, and therefore, this woman is not necessarily the wife of a king, but it says her husband is respected in the city gate, etcetera. This is a universal advice given for all wives and all marriages in his reign and in his realm. Now, this passage, Proverbs 31, has perhaps the greatest potential to put women under the pile and make them feel discouraged than any other chapter in the Bible. Perhaps you might have looked down and said, "Oh, no, here's Proverbs 31 and more ways that I can feel terrible about myself as a wife and a mother." This is not what it's meant to do. I actually believe there's no more reason for a woman to feel discouraged when reading Proverbs 31 than any of us should when we read the Sermon on the Mount. Who can live the Christian life depicted perfectly in the Sermon on the Mount? None of us can. And yet there it is, beckoning us higher in our lives. Or even just a simple line from the Apostle Paul in one of his epistles, like Ephesians 4:2 says, "Be completely humble and gentle. Be patient, bearing with one another in love." Now, does that put you under the pile to read that? It could. You could say, "When have I ever been completely humble and gentle, patient, bearing perfectly with one another in love?" None of us ever does any of this perfectly, but the word of God stands for the upward call of God in Christ Jesus, beckoning us up higher, and so Proverbs 31 does that. It's not meant to be a discouragement, but rather an encouragement and an exhortation. Her Description: A Wife of Valor A Wife of Courageous Virtue So what I'd like to do is just go through these verses and try to draw out aspects of this virtuous woman, this virtuous wife. Let's begin with her description in verse 10. She is a wife of valor. It says in verse 10, "A wife of noble character...". Who can find that passage in the NIV? "Gives us noble character." Literally, it's a wife of courageous virtue. I found this interesting, the Hebrew word used here is sometimes translated "army", like a powerful army, or a man of valor, a courageous man of valor, someone like Simeon, or Samson, or Gideon, or David who can take on a battle and fight courageously. David's mighty men of valor, the same word is used here. You know all of his list of mighty men, like this man in 2 Samuel 23:20, “Benaiah,” it says, “was a valiant fighter…” - the same word is used here in verse 10. He, “…performed great exploits. He struck down two of Moab's best men, he also went down into a pit on a snowy day and killed the lion.” So that's the nature of this word, it's a word of valor, of courage, of strength. A Heroine of Almost Mythic Proportions Now, the Proverbs 31 woman has shown, in my opinion, no less valor in putting together a godly home and be a godly wife than this man Benaiah who went down and killed a lion on a snowy day. Now, you may ask what is so courageous about the woman of valor? Well, again, the focus of this woman is the maintenance of a godly home. A godly home is an oasis of peace and rest and renewal and strength, spiritual strength, in a maelstrom of satanic rebellion against God. And how much strength does it take to carve that out in this world? How much strength does it take to stand in the middle of a whitewater river up to the chest and not move? How much strength would it take to go out in a hurricane - in a storm - and take your stand and not move? I found a man, I was doing some research, and this man, Louis Cyr, was the first professional strong man; he went from place to place at the end of the 19th century doing feats of strength and people would pay him to do it. And there's this grainy black and white photo of this man out in the middle of farmland, he's taken a stand like that and his arms are like this, and there's a harness attached to a horse on left arm and right arm pulling the opposite direction, and this guy is there - like that - and the horses are losing. Now, I feel like a godly housewife probably feels like that, trying to carve out a place of peace and rest when she's being pulled in every direction: the phone is ringing, the children are crying, husband has incessant needs, always needs. Whether he knows it or not, he has incessant needs - ladies, you know what I'm talking about - but they're pulled in all directions. It takes a woman of valor to carve out a piece of refuge and place of spiritual renewal. And so, Proverbs 31 pictures a godly wife and mother as a heroine of almost mythic proportions. Her Value: Greater Than Rubies The Greatest Thing a Husband Can DO: VALUE Your Wife Secondly, we see her value. Her value is greater than rubies. Verse 10, it says, "A wife of noble character who can find? She is worth far more than rubies." Husbands, the greatest thing you can do is to praise and encourage your wife in her godly calling, to give her the strength and the encouragement. This is what it says in Hebrews 10, that we should, “…encourage one another, and all the more, as you see the day drawing near, provoking one another to love and good deeds.” This is something a husband can do, is encourage his wife, and it begins with having a right assessment of her value - that he sees the value of this godly woman - and so, she's compared to rubies. More Valuable than Rubies Rubies were among the rarest and hardest to find of all of the precious gems in the ancient world. Now, some scholars believe that they could only be brought by camel caravan from the distant parts of Afghanistan, and so they were very rare, perhaps even rarer than diamonds or pearls were rubies. And the statement right there, a woman of noble character, "Who can find?" implies that she's very difficult to locate, she is rare. Now, all over the world men are searching, single men, searching for the perfect wife, for the perfect wife, and looking at it from a worldly point of view, looking at worldly standards, what does it take to be a perfect wife? Well, the standards are much lower in the world than they are listed here. Usually they have to do with physical beauty and external qualities. At the end of Proverbs 31, it talks about charm and beauty, saying, “Charm is deceptive and beauty is vain...”. The Bible itself acknowledges how difficult it is to find a godly wife and a godly mother; it says in Proverbs 19:14, "Houses and wealth are inherited from parents, but a prudent wife is from the Lord," and so we see her incredible value. Her Focus: A Godly Home Life The Entire Focus of this Virtuous Woman: A Godly Home Life Thirdly, we see her focus, and her focus is a godly home life. The entire focus of this virtuous woman is setting up or carving out in the middle of that hurricane storm of satanic opposition to God, carving out a place of refuge and peace for herself and her husband, and her family. Now mark this, she is not cooped up, she's not penned up, she's not chained to the stove; she has a wide scope in her life and ministry. Look at verse 14, it says, “She is like the merchant ships bringing her food from afar.” Verse 16 says, “She's out considering a field and buying it.” Verse 20 says, “She opens her arms to the poor and extends her hands to the needy.” So she's out in the community, she's out doing things, but the focus of her activity is the blessing of the home; that's their home base at the center of her ministry. She's a constant blessing to her husband, to her children. Modern Women Drawn Away from the Home Now, in the 21st century, women are hearing constantly a siren call away from the home and out into the professional workplace. It's going on all the time. Some of this mockery, like I read earlier, is part of that; you feel like you're gonna be a person of no consequence if you were to stay at home, you're only a wife or mother, only a housewife, made to feel like you're nothing if this is what you do. Now, it can hardly be argued after what's happened in the last 30 years, that women do not have the intelligence, or the capability, or the drive, or the inventiveness, or administrative ability to be successful out in business. They're doing it all the time. It's going on right in front of us. So the question is not, can a woman do this? The question is, what is God's best for herself, for her husband, her children, for the kingdom of God? Not, can I do this? But what is best? What will produce the greatest eternal fruitfulness? And I think only God can tell us what that is, he knows how to organize a world; he knows how to organize a family, a church and society. So the question is not, what can I do? But what is best for me to do? What should I do? Easy to Underestimate the Value of a Well-Ordered Home Now, I think it's easy to underestimate the value of a well-ordered home. People who sneer at homemaking, sneer at the value of a godly home, who make jokes about June Cleaver, they don't know what they're talking about. They don't have any sense of the value of a godly home. God places a high value on the physical side of life, he gave us bodies, and there's something to be said for a lifetime of nutritious meals, of organized home, of clean sheets, of the physical side of life that this godly woman is ministering to. The husband himself needs a place where he can come and be encouraged, a refuge for him where he can be renewed and strengthened, or else he's going to easily become discouraged or slide off into mediocrity. She is setting up a base of operations for him to advance the kingdom of God, and they do it together. And so therefore, I think a godly wife and a godly mother, her focus being on the family, her life is only as valuable as the souls of the people in that family, and God says those are infinitely valuable. Her Character: Comprehensive Wisdom Character Traits of a Woman of Valor Fourth, we see her character, and it's one of comprehensive wisdom. Now, I went through verses 10-31 very carefully, I read through every verse, and I drew out from each verse whatever virtue or character trait I could find, and I ended up with 27 different character traits, and I thought this is going to be the longest sermon I have ever preached in my life. They were saying I should make a book available to all of you and be grateful it's only gonna be as long as it is, because these 27 virtues are each of them worth talking about. I would urge you to do that yourselves, just go through and say, "What does this verse tell me about this godly woman?" What I wanna do instead is just zero in on some that are especially pronounced. This is not exhaustive, but rather just suggestive of the virtues, what kind of person this is. 1) Hard Work First of all, we notice that she's a hard worker, very hard worker. Now look at verse 27, it says, "She watches over the affairs of her household and does not eat the bread of idleness," or the "twinkies of idleness", if you will, something like that. Whatever would cause a sense of idleness and pleasure seeking, this woman is not involved in that. And please don't come and tell me I like Twinkies. I know that you probably like Twinkies, that's not what I'm saying, that's not her home base, she's a hard worker. Now look what it says in verse 17, "She sets about her work vigorously; her arms are strong for her task." And so she's a hard worker. 2) Cheerfulness Secondly, we notice her cheerfulness. In verse 13, in the New American Standard, it gives us this, "She looks for wool and flax and works with her hands in delight." The Hebrew word here is really rich, it's a rich word, a sense of the delight that she has in the work that she does. She's not grumpy or irritable, and why should she be when she's taken her God-given gifts and talents and skills and making them available to enrich those that she loves and to advance the kingdom of her Savior? So there's no grumpiness or irritability here, she is delighted to do what she's doing. 3) Self-Sacrifice Thirdly, we see self-sacrifice and discipline. She's not living for immediate pleasure. Now verse 15 says “She gets up while it's still dark”; verse 18 says “…her lamp doesn't go out at night.” Now you may be wondering, when does she ever sleep? Well, it does say she gets up so imply she does get some rest, but look at this, this is a long, long time to be awake, and this is before electricity. I went on a mission trip to Kenya, and when the sun went down, we were all in bed within an hour because it costs money to keep the lamp going, but this woman is a hard worker; she's got a full day. So 15 through 18 may bracket a very busy day for her. She's a hard worker and she's disciplined. Now, she's living for others, she's living for her Lord, for her husband, for her children, for the workers in her home, and even for the poor and needy in the society around her. She's others centered. 4) Foresight She has foresight; she looks ahead at what's coming. Look at verse 21, it says, "When it snows, she has no fear for her household for all of them are clothed in scarlet." Now, snow is obviously very rare in Palestine, it's not likely to come. I looked it up and there's only 21 uses of the word snow in the Old Testament, and most of them are metaphorical, like our sins will be washed white as snow, this kind of thing. It was not a common experience, yet this woman has had the foresight to get ready for a snowy day. She's ready when it comes because she has foresight. Look again at verse 25, it says there, "She is clothed with strength and dignity, she can laugh at the days to come." It's so easy, isn't it, to slide into anxiety, all of us, not just women, but men as well, to be anxious about tomorrow. But she's not anxious, because first and foremost, she fears the Lord and trusts in him. But secondly, she's done what she can under God's leadership to provide and get ready for the future. So these are some of her character aspects. Her Works: Fruitful, Skillful, and Plentiful Her Works Inside the Home Fifthly, we notice her works. Her works are fruitful, they are skillful and plentiful, both inside the home and outside the home. Within the home, she is blessing her husband with every good thing that he might need for his life and ministry. Also, she's providing him and her children and even the poor with food and clothing. She's skillful in this way. We were talking just as we were waiting to come in here about the making of garments, and perhaps you've been to some of these pioneer sites where it shows how they would spin from flax or other things and make thread, and then thread would eventually be woven into cloth, and then sown into garments. This woman had the whole thing from alpha to omega, from A to Z. She knew how to make clothes, a skillful woman. She also spoke wisdom to her children, and we'll talk about this, we're gonna finish with it, talk about it in a moment. And she manages the affairs of her household, there's the gift of administration, she looks after details of her household, her husband, her children, servants, all of them needing direction. So that's inside the home. Her Works Outside of the Home What about outside the home? Well, she buys well. She's a good shopper, she knows, she looks with discernment at what's the best thing to buy? Look at verses 13-16, and it says, “She seeks wool and flax and works with willing hands,” as we said; verse 14, “She's like the ships of the merchant bringing her food from afar”; verse 16, “She considers a field and buys it, with the fruit of her hand she plants a vineyard.” She's a choosy and discerning shopper. There's a certain education in knowing what is the best to buy in each situation, and she knows how to buy it, whether it's a vegetable fiber like flax, or an animal fiber like wool, she knows what the best quality is to make the best quality garment. And so it is with a meal, the best ingredients go into making the best meal. Papa John tells us that. If you're gonna have the best pizza, you're gonna have the best ingredients, right? So this woman knew that long before Papa John. She says she's going to go like a merchant ship from afar to get the best ingredients for the meal. She understands that big things come out of little things, and little things matter, and she chooses with quality. She also invests and sells widely. “She considers a field…”, and the Greek or the Hebrew gives us the indication of a careful process of discerning which is the best field to buy, and also it's gonna take some finagling even to get it purchased. But then it turns out well. With the fruit she gets from that field, she then considers a vineyard and buys that. So she's in an ongoing sense, investing. She's a very wise and careful businesswoman. We also see her mercy to the poor in verse 20, “She opens her arms to the poor and extends her hands to the needy, these are her works.” Her Relationships: A God-Centered Family With Her God: The Fear of the Lord Foundational Next, we see her relationships, and the center of it all is her relationship with God. The relationships are well-ordered because they are God-centered. The fear of the Lord is foundational to this woman's personality, it's the center of everything she is and does. Now, this is really the center and the beginning, middle and end of the whole Book of Proverbs, isn't it? In Proverbs 1:7, it says, "The fear of the Lord is the beginning of knowledge, but fools despise wisdom and discipline." That's the beginning, verse 7 of Proverbs 1. But here at the very end, in verse 30, it's, "Charm is deceptive and beauty is fleeting, but a woman who fears the Lord is to be praised." And right in the middle, just about the middle verse in Proverbs, 15:33 gives us this, "The fear of the Lord is instruction in wisdom, and humility comes before honor." The message of the Book of Proverbs is a wise and discerning life begins and is, in the middle, and in the final analysis, all about the fear of the Lord. It's all about God-centeredness in your life. AW Tozer wrote a classic called, The Knowledge of the Holy, one of the greatest devotional writings ever written, and he got it right from Proverbs 9:10, it says, "The fear of the Lord is the beginning of wisdom and the knowledge of the holy is understanding." So the sum total of this woman's character is that she fears the Lord, she knows and understands the Lord, and everything she does flows from that. Now, this friends, is true beauty. This true beauty, 1 Peter 3 tells us that beauty doesn't “…come from outward adornment such as braided hair, or the wearing of gold jewelry or fine clothes. Instead, it's that of the inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God's sight.” Unfading beauty. This woman can be beautiful at age 95 because she fears the Lord. True beauty. Now, it says in verse 30, "Charm is deceptive and beauty is vain, but a woman who fears the Lord is to be praised." Women spend literally billions of dollars every year on cosmetics. More and more investing even in cosmetic surgery, so I guess we have to re-understand verse 30, it's not just charm that's deceptive, but beauty can be deceptive as well. It's not what you appear to be. And what a sad commentary on a society, that this is all we think of when we think of female beauty; it's all external, it's about as thin as the cover of a magazine. And yet it's everywhere, isn't it? An intense interest in external very, very temporary feminine beauty. The Bible has a different view of what's beautiful, and it has to do with the fear of the Lord, it has to do with true, genuine godliness. And so we see her relationship is first and foremost with the Lord. With Her Husband: Godly Marriage Secondly, we see her relationship with her husband in her godly marriage. Look at verse 11, it says, "The heart of her husband trusts in her and he will have no lack of gain." Now, it's amazing, this word "trust" is in every other place that I could find in the Old Testament used only for God, that we are to be trusting in God and in God alone, and so it is true. But in a similar way that the husband, a godly husband will trust in the Lord for his salvation, at a lower level he's trusting in his wife for many things to do with his practical life, He trusts her, she's trustworthy, she's faithful. We also see that she provides for husband, she meets his needs. It says he will have no lack of gain in verse 11, anything that he needs to be fully successful in his life and ministry, she has thought of, and she has provided. Another interpretation from the Hebrew word I think is very powerful, it literally says he has no need of spoil, he doesn't need any plunder. And what this plunder is, is taking something that belongs to somebody else, and this man is essentially discontent 'cause he's gotta go plunder somebody else. But this godly man who's married to this woman, he has no need of plunder, he has no need of spoil, he's content with what God has provided because she meets his needs in a wonderful way. It says in Proverbs 5, "Why be intoxicated by another man's wife? Drink water from your own cistern and running water from your own well." In verse 18 of chapter 5, "May your fountain be blessed and may you rejoice in the wife of your youth." He doesn't need to roam or wander because she meets his needs in every way, he has no need to plunder or spoil. And we see also their lasting relationship. Look at verse 12, "She does him good and not harm all the days of her life." Till death parts them, she is committed to this one man, and I've seen some godly women in this church that nurse their husbands right through to the day of their death at great sacrifice and done it cheerfully. There's a lasting relationship. And then, in terms of her marriage, we see also finally her husband's place in society. Proverbs 31 seems to draw a direct connection between the quality of this man's wife and the esteem with which he's held in society. Because he's got such a godly wife, he is freed up and empowered and able to go be everything God wants him to be as well. So look down at verse 23, it says, "Her husband is respected at the city gate where he takes a seat among the elders of the land." Now, first, let's understand what kind of man is this kind of woman going to choose for a husband, right? She's not gonna be just very, very careful about wool and flax and marry just any guy. She's gonna marry a godly man who's worthy of her respect. And so for you, young men as you're growing up, you ought to think about that. If this is the kind of woman you want, if this kind of wife you want, then you need to be a certain kind of man. So she, I'm certain, is very careful about what kind of man she chose to marry, but then she does everything she can to make him be everything he can be, and he is respected at the city gate where he takes his seat among the elders of the land. A godly man, fully successful, who has a great impact for eternity, he doesn't do it alone. But God has brought a helper suitable for him, and she deserves as much reward and praise as he does for whatever he accomplishes. And so we see her godly relationship with her husband. With Her Children: Godly Training We also see finally her godly relationship with her children, and I'm gonna take this whole section and bring it to the very end of the sermon. She invests herself in preparing her children for eternity, and we'll talk about that at the end of the message. Her Reward: Both Temporal & Eternal Praise from Her Husband AND Praise from Her Children Seventh, we see her reward, both temporal and eternal. First, we see her temporary or temporal reward from her husband and from her children. Now, when I say it's temporal, it doesn't mean it's not important. It is important for her husband and her children to praise her. Pause the sermon for a minute. Men, this is Mother's Day. Okay? You know what to do. End of pause. Back to the sermon. Okay? It's very important for men to take the time creatively and intelligently to praise their wives, the mother of their children, and to praise their own mothers as well. And so we see her praised, and also praised from her children. Verse 28 and 29, "Her children arise and call her blessed, her husband also, and he praises her. Many women do noble things, but you surpass them all." Oh, she'll love to hear that, if she thinks you really think it. And so you have to kinda earn the right so that it's not a matter of flattery, but throughout the year, not just on Mother's Day, but 364 other days a year, earn the right to say it so she'll believe it on Mother's Day that that's what you really think. Praise from Her Neighbors and the Elders in the Land We also see praise from her neighbors and elders in the land. Verse 31, "Give her the reward she has earned and let her works bring her praise at the city gate." And so she gets esteem from society, from the culture, from the church, let's say, from people who see the value of what she does. Praise from God, the Ultimate Reward But does she care ultimately about these things? No, no, not ultimately. Ultimately, it means the highest place. What does she really want? What is her true reward? Is it not praise from God? Isn't that what she wants? It's that God would see, that God would know, that God would praise her. Now, do not think it immoral or wrong or sinful for a woman or a man to desire to be praised by God. It is the reward we will get at the end of a faithful life, where the Lord will say to us, "Well done, you good and faithful servant. You've been faithful with a few things, I'm gonna put you in charge of many things. Enter now into the joy of your Master." Is that not your yearning? Isn't that the reward you're hoping to store up day after day by faithful service, that God would see what you do and praise you for it? Well, that's the reward she's gonna get. Now look at verse 30, it says, "A woman who fears the Lord will be praised." There's a future tense. There's a yet future praise she is living for, that's what she wants. Now, one of the discoveries I made as I was preparing this sermon was the connection between Proverbs 31 and Matthew chapter 10. It's a connection I'd never really seen before, but it clicked in for me this week. Now you might think, what does Matthew 10 have to do with Proverbs 31? Well, in Matthew 10, Jesus is sending his apostles out two by two to go out and witness, to share the gospel, to advance the kingdom. It's a very important part of Matthew. He's entrusting them at an early stage, the ministry of reconciliation, they're going to go out. And this is the instruction he gives. In Matthew 10:11 he says, "Whatever town or village you enter, search for some worthy person there and stay at his house until you leave." In other words, get a base of operation and don't move from it. Just stay there and let them feed you, let them care for you, let them renew you in the evenings, let them pray for you, and then you go out and you minister. You say, "Okay, well, if I'm gonna host the apostle, what do I get?" you may ask. Well, at the end, he deals with that. In Matthew 10:40-42, he says, "He who receives you receives me, and he who receives me receives the one who sent me. Anyone who receives a prophet because he is a prophet will receive a prophet's reward. And anyone who receives a righteous man because he is a righteous man will receive a righteous man's reward. And if anyone gives even a cup of cold water to one of these little ones, because he is my disciple, I tell you the truth, he will never lose his reward." A cup of cold water, and you won't lose your reward? What does a godly wife do, but provide decades of a base of operation for her husband to go out and do his life and ministry? She will never lose her reward. And as a matter of fact, according to the logic of Matthew 10, she gets the exact same reward he does. Whatever he's out doing, if she's the base of operation for him and he comes back and gets renewed and goes back out, she gets the same reward he does. Now that is rich, isn't it? That's the reward that she's hoping for, that's what she's yearning for. One commentator put it this way, “This godly capable woman is fully using all her capacities, intellectual, physical, spiritual, emotional, moral, to produce a well-ordered godly home which is a haven of rest and spiritual refreshment for her husband, herself, and her children. That home is a launching pad for world changers, and an oasis of spiritual sanity in the midst of an insane, rebellious, wicked world. She is a co-laborer with her husband, and what she is doing is every bit as difficult and every bit as eternally fruitful as what he is doing. They have a mutual call, but different focuses. And God will reward them equally based on their faithfulness to their challenging tasks. AND WHAT IS WRONG WITH THAT? WHY IS THAT NOT SUFFICIENT? Equally challenging work, equally fruitful in this world, equally essential to God’s Kingdom, equally rewarded by God on judgment day. How can a godly home-maker be so thoroughly disrespected in this world, except that Satan is trying to destroy that oasis of refreshment, that launching pad of kingdom building world-changers? Now we see his evil design at last! The force that leads men and women alike to disparage the godly homemaker has its origin in the mind of the Devil himself…. Because he deeply fears this godly Proverbs 31 woman and the peaceful and orderly home she so powerfully carves out of his world of wicked chaos.” Her Proclamation of Wisdom: Scripture’s Witness to Christ No Woman in History Has Perfectly Embodied Wisdom Finally her proclamation of wisdom, Scripture's witness to Christ. Now, no woman in history has fully lived this out. None. It's a goal, and the more godly you are, the more you know your own deficiencies, isn't it true? The more you go on in the Christian life, the more humbled you are by your own sin and the more of it you see, and that's a good thing. Even the apostle Paul called himself “the greatest of all sinners,” 1st Timothy 1:15, he knew himself to be the greatest of all sinners. So when you read this and it makes you feel guilty or whatever, push it aside. Instead, read and say, "What can I be today by God's grace?" And strive to live as best you can according to this pattern. Christ Has Perfectly Embodied Wisdom & He is Our Wisdom and Righteousness But I say to you, a Christian isn't looking to herself or himself anyway for the ultimate answers of righteousness. There is a man who has perfectly lived out the wisdom of the Book of Proverbs. There is a man who is the Book of Proverbs embodied, walking wisdom. He dealt with everybody perfectly, he dealt with every situation perfectly, he always spoke perfect wisdom, he dealt with his money perfectly, he dealt with temptations perfectly, he dealt with his family perfectly, he was the Book of Proverbs embodied. He was Jesus Christ. And Christ, and Christ alone, is perfect wisdom. And in his wisdom, he would rather die on the cross than disobey the law of God, and in his wisdom, he loved us so much, he would rather die than have us lost to hell. That is the wisdom and the love of Christ, and we see it perfectly in the cross. Christ is wisdom embodied, not the godly homemaker, however, godly she is. This Godly Woman Ultimately Proclaims Christ Alone And you know what? She knows it, doesn't she? She knows ultimately she cannot be the savior to her children, only Christ can. Well, what is she gonna do about it? Well, this godly woman proclaims Christ to her children everyday of their lives. She is getting them ready, their souls ready for eternity, she's getting them ready to meet God face to face. And her example of godliness is insufficient to do that, she knows it. So therefore all she can do is proclaim Christ from Scripture to them from infancy. God's word is a perfect combination of everything we need to bring us to salvation. Isn't that wonderful? Everything we need for life, eternal life, and godliness is found in the Scripture. A godly wife knows that, a godly mother knows that, and she knows there's a combination of law and grace, that working together saves souls. The tremblings of the law and the sweetness of grace, and the two of them combined in a perfectly wise way to get us ready for salvation through faith in Christ Jesus. And so we see Eunice doing this for Timothy. In 2nd Timothy 1 we see that her faith lives in Timothy, but then in 2 Timothy 3, it says, "Continue in what you have learned and become convinced because you know those from whom you learned it," especially your mother, "and how from infancy, you have known the Holy Scriptures, which are able to make you wise for salvation through faith in Christ Jesus." The wisdom for salvation comes from the Scripture, and it comes from law, and it comes from gospel or grace. How the Proverbs 31 Woman Preaches the Whole Counsel of God’s Word Now, you might say, where do we get this in Proverbs 31? Well, I hadn't seen it until four days ago. Look at verse 26. Now, in the King James Version, it's the only translation that I find that does the two key words here justice, literally says, "She openeth her mouth with wisdom, and in her tongue is the law of kindness." Now, the word law is "Torah", and the word kindness is "hesed". These are two of the weightiest words in the Old Testament. She speaks law and she speaks grace. That's what she speaks to her children, she speaks the whole counsel of God's word. Speaking Law How does she speak law? Well, she proclaims the fiery tremblings of Mount Sinai to her children. She tells them that God is the only God and we shall have no other gods before him, and that God will condemn any that rebel against him. The threatenings of law and of death for all that transgressed the law. It says, "Honor your father and mother." She upholds this, and she disciplines when they sass and are dishonorable to her, or to their father. It says, "You shall not steal." She upholds this and she disciplines if they steal or if they lie, or if they disrespect, or if they covet. She's upholding the law. The greatest law is love the Lord your God with all your heart, soul, mind, and strength. She's taking the law and lying it next to their hearts and saying, "Are you loving God right now? Are you honoring God right now?" And in this way, she brings them to a thorough knowledge of their own sinfulness, that's the law. Speaking Grace (Hesed) But then we need hesed, we need the grace. Now, this is a rich word, hesed. Up on Mount Sinai, the Lord was interacting with Moses, and Moses said, "Show me your glory. I wanna see your glory." And he said, No one can see me and live. But what I'll do is I'll put you in a cleft of the rock, and I'll go by and you'll see my last portions, and I will speak my name to you. And this is what it says, "Then the Lord passed by in front of Moses and proclaimed, 'The Lord, the Lord God, compassionate and gracious, slow to anger, and abounding in hesed, abounding in loving kindness and truth.'" That's who he is. Or in Psalm 23:6, Surely goodness and hesed, mercy, will follow me all the days of my life. Or in Psalm 51, after David committed adultery with Bathsheba, he said this, "Have mercy on me, O God, according to your hesed, according to your unfailing love, according to your great compassion, blot out my transgression." In other words, my only hope for my transgression and my sin is the hesed of God, the grace of God. It's the only hope I have, God's loving kindness to sinners. Speaking Wisdom And so a godly mother speaks wisdom. She speaks law, and she speaks grace, and she points to Christ who is the perfect fulfillment of both. She leads her children to Christ everyday, she acts. It says in Galatians 3:24, "The law has become our tutor to lead us to Christ so that we may be justified by faith." She takes the law and uses it as a tutor to bring those little kids to the cross. She evangelizes them with the law. She also evangelizes them with sweet, loving kindness. How can they understand what God's loving kindness is like, other than they see it in life? And from the moment they are nursing at their mother's breast to the time when she binds up their wounds and wipes their tears, to the time when she cleans up their foul messes in the middle of the night, she is displaying God's loving kindness in action. They are learning what it's like that God is a God of loving kindness, that he covers over grace. How many times do the children come and have to apologize to their mothers for sin? And she grants them lovingly, graciously, forgiveness. She's gentle with them and she shows them the love and the mercy of God. Jeremiah 31:3 says, "The Lord appeared to us in the past saying, I have loved you with an everlasting love." Listen, I have drawn you with hesed. I've drawn you with loving kindness. God's love, his kindness, attracts us. We don't go into the arms of God running screaming from hell, that's not what does it in the end. It's the tender mercies of God displayed in Christ, but pictured at a lower level by the evangelist who is their mother. And so she, by every act of loving kindness, is putting a band around their heart and drawing them to Christ, pulling them to Christ, that's what she's doing. It says in Romans 2:4, God's kindness leads you toward repentance. In Matthew 4, Jesus said, "Follow me and I'll make you fishers of men." She is a fisher of their heart, pulling them in with a net to believe and love Christ. More than anything, she teaches them that God's grace is infinitely greater than all their sin. Romans 5:20 says, "The law was added so that the trespass might increase, but where sin increased, grace increased all the more." Torah, law, uncovers sin before their eyes. Grace covers it up with the mercy of God. You need to picture grace to your children. Everyone's sin is like a fire. Some is like a match. Some like a candle. Some like a torch. Some like a bonfire. The grace of God in Christ is like the Pacific Ocean that can handle the match, the candle, the torch or the bonfire with equal ease. The grace of God is greater than all of our sin, and a godly mother proclaims both law and the loving kindness of God. His grace is sufficient to cover our sin, and so she's proclaiming Christ day after day by how she lives, but especially by the way she reads Scripture to them, the law of loving kindness. Summary & Conclusion Overview Now, we have seen today a godly woman, we've seen her description, she's a wife of courageous valor. We've seen her value, it's greater than rubies. We have seen her focus, it's a godly home. We've seen her character, comprehensive wisdom. We've seen her works, they are fruitful, skillful and plentiful. We've seen her relationships, it's a God-centered family. We've seen her reward, both temporal and eternal, it's praise. And we have seen her proclamation of wisdom, which is Scripture's witness to Christ. Applications Now, by way of application, let me speak to different categories of people briefly. To young, unmarried women, set Proverbs 31 in front of you as a matter of prayer so that you would be transformed and become this kind of person before you get married. Set this as a goal for yourself and find a mentor who can help you become this kind of woman. To young, unmarried men, I already spoke to you earlier in the message, but be the kind of man who this kind of woman will wanna marry. And by the way, you wanna know what kind of man that is? Look at Job 31. Men, you wanna be under the pile? Read Job 31. Women, Proverbs 31. Okay? There's a parallelism there. But be that kind of a godly man who this kind of woman will want to marry, and then don't choose any less than this, don't settle for less. That's what Lemuel's mother was saying. To married men, I urge you to find something in this proverb that you can use to encourage your wife or your mother. To married women, resist the temptation to feel under the pile by this or any passage of Scripture. Don't feel guilty, feel renewed and strengthened and empowered by God to perform this very thing, because the New Covenant says that God writes his laws in our minds and on our hearts and then empowers us to fulfill them. To all children of mothers, to all those of you that have had a mother, who would that be? Well, that's all of us, I guess, except Adam and Eve. All of us have a mother. First of all, be thankful and grateful to God for any way that your mother fulfilled this, even if she wasn't a Christian. If she's still living, encourage her today that her labor was not in vain, speak words of encouragement to her. And to all of us realize, it doesn't matter how godly your mother was or is, it doesn't matter how godly you feel you are, our only hope of righteousness is Jesus Christ who fulfilled it all at the cross. Close with me in prayer.

Today’s podcast focuses on the grape from the Loire Valley: Chenin Blanc. I also talk about wine tasting etiquette and the poll at Winecast.net Show Notes: 00:20 - Show Theme oo:36 - Background on Chenin Blanc. Best wines are from France: Saumur and Savennières (dry), Anjou and Vouvray (off-dry), Coteaux du Layon and Quarts de Chaume (dessert), and Crémant de Loire (sparkling), South Africa (Steen) and California (Clarksburg and Monterey County) 02:20 - Tasting Notes 02:33 - Dry Creek Vineyards, Clarksburg, Dry Chenin Blanc 2004 ($10) 03:02 - Masbon, Vouvray 2002 ($12.50) 03:38 - Ballentine Vineyards, Napa Valley Estate, “Old Vines”, Chenin Blanc 2004 ($14) 04:20 - Best of Tasting 04:54 - Best Value 05:05 - Wine Tasting Etiquette 09:58 - Poll at Weblog 10:53 - Podcast Awards 11:09 - Contact Details 11:50 - Next Show Theme Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639) Copyright 2005 Tim Elliott. Licensed to the public under http://creativecommons.org/licenses/by/2.0/