Podcasts about Vouvray

Suivez des Meurtres et du Vin sur Instagram https://www.instagram.com/desmeurtresetduvin_lepodcast/Un jeune agent du FBI qui avait envie d'un changement de décor découvre un post it mystérieux qui parle du fameux jeu Monopoly de McDonalds.Il était loin de se douter de l'ampleur et de la complexité de cette affaire!Et pour nous accompagner cette fois-ci, ce sera un Vouvray du Domaine Vincent Carême!Cheers!

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

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

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/

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  

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.