Podcasts about Wente

C.H. Wente came to America in the late 1800s from Hamburg Germany, learned to make wine from a German by the name of Charles Krug in the Napa Valley, and in 1883 established his first 47-acre Estate and Winery. He chose the Livermore Valley as it was famed for its excellent soils and climate. In 1908, C.H. planted the first Chardonnay vines in the Livermore Valley.In 1912, second generation and a UC Davis student, Ernest Wente, persuaded his father and founder, C.H. Wente, to import Chardonnay cuttings from a well-known vine nursery, F. Richter Nursery n Montpellier, France, to the Livermore Valley.Ernest hand-picked vines that showed the best health and pronounced flavors, grafted the two together, and propagated those characteristics forward. Ultimately creating what is known as the ‘Wente Clone.'  Today, over 75% of all California Chardonnay stems from the Wente Clone and the Wente Family property. Wente produced sacramental wines throughout prohibition to keep the winery and vineyards in production. After the repeal of the National Prohibition Act (Volstead Act) in 1933, Ernest and his brother Herman Wente released the nation's first varietally-labeled Chardonnay, a 1936 vintage.Ernest and his son Karl L. Wente pioneered new vineyard plantings in 1964 in the Arroyo Seco region of Monterey County. Here they plant Pinot Noir, Riesling, and Chardonnay. In 1966, Wente Vineyards Tasting Room opens in Livermore Valley, and is one of the first tasting rooms in California. Throughout the late 1970s and till today, the fourth generation Winegrowers Eric, Philip, and Carolyn Wente head operations of the winery, continuing expanding vineyards, winery, and related visitor facilities. In 1986, The Restaurant at Wente Vineyards opened California's third winery restaurant. In addition, the Wente Vineyards annual series launched the Concerts, attracting top entertainers and thousands of guests annually. In 1998, The Course at Wente Vineyards, an 18-hole championship golf course designed by Greg Norman, was opened, enhancing the wine country lifestyle of the Livermore Valley. At the same time, Wente Vineyards has become one of California's most extensive wine exporters to over 75 countries. In 2010, Wente Vineyards received one of the first certifications for a California Certified Vineyard and Winery, and The Course at Wente Vineyards received Certified Audubon Cooperative Sanctuary statusToday, fifth generation winegrowers Karl, Christine, Jordan, Aly, and Niki Wente are actively working in various roles in the winery from operations, viticulture, and marketing. Their legacy is yet to be determined, but they are very passionate about continuing the family tradition of sustainable farming and producing the best-quality wines. 

IWP Ep64 Brad Kurtz - Vine Farm Ridge and Gloria Ferrer. Vine Farm Ridge is Brad and his families new project in the Livermore Valley, he has lots of great info and insight into the area from his previous work with Wente.  He's also the director of Vineyards for Gloria Ferrer and can tell us all about farming in Carneros for sparkling and some still wines. The first wines from the old vineyard are pretty amazing and it'll be a super interesting project to follow and support the project as it grows.  Of course you can taste his viticultural work right now on the Gloria Ferrer wines.  Follow Brad at brad.thewineguy and look out for more about Vine Farm Ridge. Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support

Dan and Darryl. Darryl Miller, Dehlinger Winery rep, is back in the studio on California Wine Country with Steve Jaxon and Dan Berger today. He has been a guest on CWC twice before, on this episode on August 26, 2020 and again on July 20, 2022. Dan Berger describes Darryl Miller as, "...one of the good guys." Darry has been in the wine business for more than 50 years. The Dehlinger winery has been around since the 1970s. It was one of the first vineyards to be planted in western Sonoma County in 1975 in an area that was mostly apple orchards. Tom Dehlinger is still involved in the winery but his daughters are running it. Darryl was hired to represent Dehlinger in the marketplace. It is rare to find wines that have such character, says Dan Berger. The area was cooler in the 1970s than today. Tom Dehlinger worked carefully in the vineyard in order to keep high acidity in the wines, so they are consistent. Almost all the Chardonnay planted on the Dehlinger vineyard is the Wente clone. They begin tasting the 2021 estate Chardonnay. Click the logo to visit Davis Bynum Wines. Dehlinger Chardonnay The Chardonnay is deep and rich, with acidity in the aftertaste and has a long finish. A lot of other Chards are sweeter. Dehlinger Winery has control over all aspects of the farming and production. Darryl Miller started in Seattle in the restaurant business 50 years ago where he was working as a waiter. Their wine steward suggested that he knew enough about wine to be successful in wine sales. He started working nights in the restaurant and days "on the street." Then in 1981 he started his own company as a broker and he worked with some of the greatest brands at the time. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. Dan Berger knows that property and describes it as being on a slight hill. The soils do change from place to place. In one area, there is gray Goldridge soil. In another area, there is brown Altamont soil. They are one of the few areas that has some Altamont soil. Every block ripens at a different pace.  Every vine has a number and they harvest individual areas to make sure each vine is harvested at the right time. Dehlinger was also one of the first wineries to plant Cabernet Sauvignon in Sonoma County.

Who do you ride with? Are you a solo artist or a social animal, and how does that evolve over time. Patrick tells us about a jour sans, and how he processes coming up short on race day now versus when he was younger. All that and a couple Paceline Picks for you. Show links: […]

Today's episode is a case study on how a 140-year old winery was able to quickly shift its consumer base from Boomers to Millennials. Aly Wente, a 5th generation vintner and Wente's vice president of marketing and customer experience, shares key learnings and insights relevant to all brands looking to engage younger consumers.  For those of you unfamiliar with Wente Vineyards, it was founded in 1883, and is located in Livermore Valley, east of San Francisco. Until recently, the brand had a consumer mix that was common for a long-running premium wine brand — dominated by Boomers, aged 60 and up. But in the past 3 years that customer demographic flipped. Aly led the charge to future proof Wente's business by shifting its marketing strategy to focus on younger audiences, and the effort has paid off in spades. Wente's sales are now dominated by Millennials (aged 28-43) and Generation X (ages 44-59), with Boomers in third place.  If you're looking to understand what works in terms of marketing to Millennials in the drinks space, this one's for you. We cover: How to develop an authentic — and relevant — brand voice Why aspirational lifestyle campaigns are key for younger audiences How Wente shifted from print to digital marketing spend for clearer ROI Paid advertising strategies that actually work The essential marketing software tech stack How to capture and leverage social media trends to drive engagement How to reinvigorate your brand strategy and social media presence Why it's worth investing in original imagery instead of using stock photography Stay tuned for our next episode dropping on June 12.  About Erica Duecy, host: Erica Duecy is host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails.    To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy And if you like what you heard, help us spread the word! Follow Business of Drinks, and rate and review our episodes on any platform where you're listening. It helps us find new listeners. Thank you

The final hour starts with a recap of the show. KMOX Reporter Sean Malone recaps the State of the City Address. Marla Conn, leasing-to-own Wente's Roadhouse in Defiance and owner of Wente's in Chesterfield joins the show talking about the decision on why she wants to buy the Wente's in Defiance. Finally, Magician David Copperfield is accused of sexual misconduct.

Marla Conn, owner of Wente's in Chesterfield and who is leasing-to-own Wente's Roadhouse in Defiance, joins the show to discuss the trend of locals buying back properties in Defiance and Augusta formerly owned by the Florida-based Hoffman Family of Companies.

With the growing number of labor disputes and strikes around the world, Kara and Jordan delve into how labor was organized and issues were settled in ancient Egypt. This is part two of a two-part episode. Listen to Part I here.Also read Jordan's companion post to this episode, Fashion and Hidden Labor in the Ancient World. Sources:* Papyrus Stories- The First Recorded Strike in History* Turin Strike Papyrus* Edgerton, William F. “The Strikes in Ramses III's Twenty-Ninth Year.” Journal of Near Eastern Studies, vol. 10, no. 3, 1951, pp. 137–45. JSTOR, http://www.jstor.org/stable/542285. Accessed 11 Dec. 2023.* Wente, Edward F. “A Letter of Complaint to the Vizier To.” Journal of Near Eastern Studies, vol. 20, no. 4, 1961, pp. 252–57. JSTOR, http://www.jstor.org/stable/543915. Accessed 11 Dec. 2023. Get full access to Ancient/Now at ancientnow.substack.com/subscribe

Sources:* Papyrus Stories- The First Recorded Strike in History * Turin Strike Papyrus* Edgerton, William F. “The Strikes in Ramses III's Twenty-Ninth Year.” Journal of Near Eastern Studies, vol. 10, no. 3, 1951, pp. 137–45. JSTOR, http://www.jstor.org/stable/542285. Accessed 11 Dec. 2023.* Wente, Edward F. “A Letter of Complaint to the Vizier To.” Journal of Near Eastern Studies, vol. 20, no. 4, 1961, pp. 252–57. JSTOR, http://www.jstor.org/stable/543915. Accessed 11 Dec. 2023. Get full access to Ancient/Now at ancientnow.substack.com/subscribe

In this episode of "How the F**k Did You Get That Job," host David Jaffin sits down with Mike Wente, the Chief Creative Officer at Verizon, to uncover the fascinating journey behind his career. Mike shares his story, from humble beginnings in the Midwest to his unexpected move to New York City, and ultimately, how he landed his role at Verizon. Along the way, they discuss the evolution of ad agencies, building creative teams, pushing boundaries in the corporate world, and the importance of caring deeply about your work. Mike also reflects on the power of personal connections and tells a touching story about Verizon's involvement during 9/11. Join David and Mike for an inspiring conversation about careers, creativity, and embracing life's twists and turns. Episode Highlights: 0:00 Intro  1:36 Early childhood passions 2:38 How did you chose your college and how did that impact you  4:06 Early successes  6:43 Getting your first job out of college  9:41 Moving to New York 13:03 Past history at ad agencies  15:24 Transition going from agency to brand work  17:23 Where did the opportunity at Verizon come from  18:45 Initial goals when starting at Verizon  20:18 How do you manage being creative and pushing limits while staying true to the brand  23:35 Skills you look for when bringing on  people to work with you  25:25 Something you are proud of at Verizon  29:08 What's something you're proud of outside of work  30:07 OpenFortune sponsorship  30:27 Quick question round  36:00 Outro 

Following his segment on how bikes are on sale due to a glut in the market, John takes a look at another segment that has seen its share of over-supply and resulting sales: wheels. Patrick looks at his weekend at Wente and a lesson that anyone may glean from a big day. Show links: Specialized […]

This is the weekly newspaper column.Wente Clone made California chardonnay 5-10-2023If you enjoy California chardonnay, you likely have Charles Wente and his children to thank for it.Wente came to America in the 19th century. Upon arrival, he learned how to make wine from famed vintner Charles Krug. In 1883, he established a 47-acre estate and winery in the Livermore Valley, 45 miles east of San Francisco.In 1908, Wente planted the first chardonnay vines in the valley. In 1912, Charles's son, Ernest, a UC–Davis student, convinced his father to import chardonnay cuttings from a well-known vine nursery in France. Ernest picked vines that showed the best health and the best flavors, grafted them together, then continued to propagate and improve them.Very early Wente photoErnest propagated vines differently than others. While many selected for yields—the higher the better—Ernest focused on vines with very concentrated flavor and abundantly fruity berries. Flavor took precedence over yield.Historical Wente photoThe decision paid off. Ultimately, Wente developed the “Wente Clone” variety of chardonnay vines. Chardonnay makes up more than half of white wine acres in California, and more than 75% of all California chardonnay comes from the Wente Clone.Today, Wente Vineyards, is the oldest continuously-operated, family-owned winery in the country. Wente enjoys the honor of being continuously-operated because they produced sacramental wines during Prohibition. After repeal of the Volstead Act, Ernest and his brother, Herman, released the nation's first varietally-labeled chardonnay in 1936.Others have built on the Wente foundation, but all acknowledge the Wente Clone is the basis of California-style chardonnay. Bold. Full-flavored. Fruit-driven. The concentrated juice also is well-suited for the use of new oak, a technique often used. California chards now come oaked and unoaked, and with and without malolactic fermentation. Doesn't matter. Almost all the chardonnay grapes used to make the wine trace their lineage back to Charles Wente and his son Ernest.Tasting notes• Wente Vineyards Riva Ranch Chardonnay, Arroyo Seco, Monterey 2021: Smooth, rich. Excellent ripe, delicious fruit. $17-21 Link to my review• Stags' Leap Winery Chardonnay Napa Valley 2020: Impressive complexity, depth in oak-and-butter genre of Cali chards. Done with elegance and style. Very smooth, rich, fresh, clean. $20-28 Link to my review• Textbook Chardonnay Napa Valley The Pey Family 2021: Pey family set out to make Napa wines that were “textbook Napa wines;” And this fits that definition. $22-27 Link to my review• Gary Farrell Russian River Selection Chardonnay 2018: Fresh, tasty, silky-creamy, smooth, graceful. Nice equilibrium of superb fruit, acidity, oak nuances. Made with Wente Clone. $30-35 Link to my reviewLast round: What do you call a duck that breaks into people's houses? A robber ducky. Quak—wine time.This is a reader-supported publication. Upgrade to a paid subscription ($5/month) for access to bonus material and complete archives. Opt out at any 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: @gusclemensLinks 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

Today's Guest: Former Minnesota Women's Hockey Player Taylor Wente We Discuss: -Taylor's College Hockey Experience with Minnesota -Minnesota High School Hockey -Playing in the National Championship game Follow us on Social Media Instagram: @collegehockeytalk Twitter: @collegehockeyta

Welcome to Cancel This Show's Wednesday episode! Join us as we dive into some of the most exciting and controversial topics of the week. From Trump's sit-down interview with Tucker Carlson, to Biden's tough new emissions rules that aim to push electric vehicle purchases, we've got it all covered. We'll also discuss Republican Sen. Tim Scott's announcement of his presidential exploratory committee, Kid Rock's massive deal with Miller Lite, and the Pentagon's promise to 'turn over every rock' to find the source of a recent leak. And if that's not enough, we'll break down the IMF's prediction that bank volatility will cut U.S. economic growth. You won't want to miss this episode! Come and join us at www.cancelthisshow.com Today's episode is brought to you by Wente's! Looking for a delicious, no-frills American kitchen with a patio to enjoy your favorite burgers, sandwiches, and wings while surrounded by sports memorabilia? Look no further than Wente's! Check out their mouth-watering menu and inviting atmosphere, come over today for a great meal and a great time!

Good Moring from the Marc Cox Morning Show!! This morning on the show: Marc talks about what he did this weekend. What powers the electric charging stations Is Karl Rove helping DeSantis Save Our Schools Rally ( Tomorrow Night) make sure you come out to Wente's in the Chesterfield Valley, to learn about the candidates running for the school board in your district Coming Up:  Hans von Spakovsky, Jennifer Kushinka, and In Other News.

In this week's Paranormal Friday episode of Cancel This Show, we delve into the mysteries of what's really on our money. Are there hidden messages, aliens, or evil lurking in plain sight? Plus, we cover the latest news, including the US airstrike in Syria, Biden's first veto, and his plummeting approval rating. Don't miss our in-depth analysis. Tune in now!Today's episode is brought to you by Wente's! Looking for a delicious, no-frills American kitchen with a patio to enjoy your favorite burgers, sandwiches, and wings while surrounded by sports memorabilia? Look no further than Wente's! Check out their mouth-watering menu and inviting atmosphere, come over today for a great meal and a great time!

Questa è la Voce di una lettera, datata alla VI dinastia, che una moglie molto adirata indirizzò al suo defunto marito. L'argomento: un'eredità che un'altra famiglia stava sottraendo a lei e a suo figlio. Il reperto JE 25975, un telo di lino che reca il testo in ieratico di questa missiva, è oggi custodito al Museo Egizio del Cairo e rappresenta il più antico esemplare noto della singolare pratica religiosa di scrivere lettere ai defunti attestata nell'Antico Egitto. Si precisa che, a fini narrativi, per diversi passi della traduzione di  questo testo si è preferito fornire una parafrasi. PS: scusate la qualità dell'audio della mia Voce, ma il raffreddore ha colpito anche me! Bibliografia: A. H. GARDINER e K. SETHE, Egyptian Letters to the Dead. Mainly From the Old and Middle Kingdoms, London, Egypt Exploration Society 1928. E. BRESCIANI, Letteratura e Poesia dell'Antico Egitto. Cultura e società attraverso i testi, 4 ed., Torino, Einaudi, 2007, 32-34. S. DONADONI, 'Il Morto', in AAVV, L'uomo Egiziano, a cura di Sergio Donadoni, Bari, Laterza 1990, 269-296. E. WENTE, Letters from Ancient Egypt, Scholars Press, Atlanta, 1990, 211. M. BETRÒ, 'Religione', in AAVV, Egittologia, a cura di Alessandro Roccati, Roma, Libreria dello Stato istituto Poligrafico e Zecca dello Stato, 2005, 93-137. J. C. MORENO GARCIA, 'Oracles,Ancestors Cults and Letters to the Dead. The Involvment of the Dead in Pubblic and Private Family Affairs in Faraonic Egypt', in AAVV, Perception of the invisible. Religion historical Semantics and the Role of Perceptive Verbs, a cura di A. Storch, "Sprache und Geschicte in Afrika 21", Cologne, Rüdiger Köppe Verlag, 2010, 133-153. G. MINIACI, The mskA as "child inheritance" (?) in the context of the Old Kingdom Seankhenptah's Letter to the Dead, Cairo JE25975, EVO 37, 2014, 27-44. Musiche: Ghost Story by Kevin MacLeod | https://incompetech.com/ Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 3.0 https://creativecommons.org/licenses/by/3.0/ Witch By The Sea by Darren Curtis | https://www.darrencurtismusic.com/Music promoted by https://www.chosic.com/free-music/all/Creative Commons CC BY 3.0 https://creativecommons.org/licenses/by/3.0/ Suoni: http: //freesound.org CONTATTI: e-mail: info@kheru.it Facebook: https://www.facebook.com/profile.php?id=100086674804348 Instagram: https://www.instagram.com/kherupodcast/?igshid=MmIzYWVlNDQ5Yg%3D%3D

This week we sit down with Carlos Perez, founder of Bike Monkey to discuss the upcoming 2023 Truckee Tahoe Gravel event. We dig into why Truckee Tahoe is such an amazing area for gravel riding and Carlos' definition of influencers. Truckee Tahoe Gravel Episode Sponsor: Dynamic Cyclist (Code: TheGravelRide 15% off) Support the Podcast Join The Ridership  Automated Transcription, please excuse the typos: [00:00:00] Craig Dalton: Hello, and welcome to the gravel ride podcast, where we go deep on the sport of gravel cycling through in-depth interviews with product designers, event organizers and athletes. Who are pioneering the sport I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner down, unlock all the knowledge you need to become a great gravel cyclist. This week on the show, I'm thrilled to have Carlos Perez talking about Truckee Tahoe, gravel. Carlos is the founder of bike monkey. If you live in California or maybe in the surrounding area, undoubtedly, you've done a bike monkey event. Carlos and his team have produced Levi's Gran Fondo bogs fish rock hammer road, rally. Wente the list goes on and on of the events that Carlos has had a hand in producing. I've had a number of friends that have done the Truckee Tahoe gravel event in the past and had a great time. So I'm finally got around to pinning Carlos down and getting him on the podcast to talk about this year's event. They've made a couple changes to the event, which I wanted to have an opportunity for him to highlight, but all in all, it's just one of those events here in Northern California, that is well-regarded from an athlete's perspective. It's certainly taking place in a beautiful area. We'll get into why Tahoe is so special for cyclists and why it's a region that you can bring the whole family to. On that point, we did also dig into when Carlos and his team create events. They think about influencers, but not influencers. In terms of someone on Tik, TOK or Instagram, they think about influencers from the perspective of the family that might be joining you, whether it's your husband or your wife, joining you while you go out and ride, it's always great to have a location where the whole family can enjoy the event and have an event organizer. Who's thinking about that broader community. Versus just simply the athletes themselves. So I'm excited for you to hear about the Truckee Tahoe gravel event. But before we jump in, I want to thank this week sponsor. Dynamic cyclist. If you scroll back your feed to episode 1 54, you can hear my interview with Sarah from dynamic cyclist. Dynamic cyclist is a video based mobility, strength and injury prevention program designed specifically for cyclists. I am probably about 30, 35 episodes into my stretching routine and my low back injury prevention routine. My low back has been a big issue for me the last couple years, and probably the most gating feature of my body in terms of how long and how hard I can ride. So this winter, I was definitely determined to do the thing we all should be doing, which is stretching. I've struggled, even though I've known the stretches that I need to do. I frankly, struggled to fit it in and having dynamic cyclist in my life and the 15 to 20 minute long routines available for me each night. Has gotten me focused on something easy. That I can do. And I found it really easy to follow, and I've been impressed in terms of the different tweaks and orientations that they've encouraged me to do throughout the routines to get to different parts of my muscles. And I'm very excited about this being part of my daily routine, because I think we all know that stretching. Is the number one way in which we can prevent injuries and make sure we're taking care of our bodies. But anyway, I encourage you to check out dynamic cyclists. They have a seven day free trial. If it looks like a fit for you, use the code, the gravel ride, and you're going to get 15% off the already affordable rates. To check it out, just head on over to dynamics, cyclists.com. With that said, let's jump right into my interview with Carlos. [00:04:10] Craig Dalton: Carlos, welcome to the show. [00:04:12] Carlos Perez: Thanks, Craig. Happy to [00:04:13] Craig Dalton: Good. Yeah, good to see you. It took us a little while to get this scheduled, but I'm stoked to finally have you and, and get you on to talk about the Truckee Tahoe Gravel event. [00:04:22] Carlos Perez: Yeah, it can be a little hard to pin me down sometimes, so I'm glad that we made it work. [00:04:27] Craig Dalton: It sounds like it's especially hard to pin you down in the spring and summer months cuz with Bike Monkey you're producing events all over California and also outside of the. [00:04:38] Carlos Perez: Yeah. Yeah, our spring's very busy. [00:04:41] Craig Dalton: Let's take a step back before we kind of jump into Bike Monkey and into the gravel event up in Tahoe. How did you get into cycling originally? And then let's talk about how you got into event production. [00:04:54] Carlos Perez: Uh, well, it can be, I'll, I'll keep it as short as I can. . Um, we, I was working for a, a medical manufacturer company as a software developer. And, um, my boss at the time, Russell Briggs actually, uh, was like, yo, dude, let's go mountain biking. And I didn't really have a mountain bike at the time, so I went and I bought a mountain bike and he took me into Adel State Park and I was like 20 at the. And I was like, what the heck is this is amazing. Like, I want to do this and that. That was where I got the bug for, for riding bikes. And did that for several years. Uh, and then ultimately one day, uh, some friends of mine were around, you know, trying to do some fundraising for a cause that was important to us. And I kind of raised my hand and said, Hey, you know, like I'd like to actually organize a bike race. And so that's where it started. And we organized a small. Mountain bike race with, you know, like one truck full of supplies for about 80 people. And um, that's kind of where the spirit of Bike Monkey was born. And I, I got the bug. [00:06:04] Craig Dalton: And to set the stage a little bit for people. So you're, you're based in Northern California, right? [00:06:09] Carlos Perez: Yeah. We're based in Santa Rosa, which is in the middle. It's the biggest city in Sonoma County, uh, which actually has. roads more paved and gravel roads per capita than I think almost anywhere in the state. [00:06:26] Craig Dalton: Absolutely. And then that that first event was called Bogs, and where was that located? [00:06:32] Carlos Perez: uh, it was actually wasn't in Sonoma County, it was just outside of Sonoma County in little town of Cobb. In this demonstration state Forest called Boggs. and we'd gone mountain biking up there a bunch in the past, and so it's about an hour and 15 minutes outside of Santa Rosa. [00:06:51] Craig Dalton: It's such a great spot. I mean, you talk about a riding in Annadale, getting, getting you hooked. If you have the opportunity to ride in bogs, you'll also get hooked on mountain biking. It's just so good up there and I had the pleasure of doing that event. God, it was must have been eight or 10 years ago, I feel like. [00:07:08] Carlos Perez: Yeah, bogs. There's a, a lot of history with us and bogs, you know, we, uh, resurrected mountain bike racing there. When we first produced our eight hour event, there had been a multi-year hiatus of mountain bike racing in that space before we came along. And then that event ran for 10 or 11 years before the valley fire blew through that area and just decimated the entire forest. And so it was off limits. Probably three years, four years at least before we were able to actually go back and host the event again, which it returned last year for the first time in, in a long while. Actually, I take that back, I think it was closer to seven years that nobody had been riding or racing in bogs. So that was a big milestone for us to be able to go back and get back to our. [00:07:58] Craig Dalton: Yeah, I remember the word spreading amongst my local bike community that it was back and people were super stoked cuz I think everybody has great memories from racing at bogs. It's such a fun place to ride and doing an eight hour event, whether it's solo or where the teammate is. Always just something that's special. [00:08:15] Carlos Perez: Yeah, it really is. It's, there's so much camaraderie and hanging out and you know, taking it casually or taking it seriously. It is such a good mix of racing and fun. Um, there really, for me, there's no event that's more fun than our eight hour mountain bike races. [00:08:38] Craig Dalton: Yeah, there's just like, you know, it's, there's an interesting dynamic when you're doing one of these events with a partner. Because you can decide, you know, the laps are typically 45 minutes or an hour in length. You can decide to do two laps, one lap. If you're tired and your partner wants to keep going, you can do that. There's all kinds of strategy that just makes it fun. And there's rules around obviously, like how and when you cross the finish line within that eight hours that come into play. And so you have to have a little strategy in in your mind as you start to figure out your lap times. [00:09:10] Carlos Perez: Yeah, there's tons of strategy around it. It's really cool you see people coming through going, trying to ask us like, should they go back out for another lap? And we're trying to figure it out and you know, we've got it down to a science where like, you do need to go cuz somebody's like nipping at your heels and if you don't and they do, it's game over. You go from first to third pretty quick. [00:09:30] Craig Dalton: Yeah, exactly. So that's amazing. So from that or original sort of beginnings of like, Hey, I'm willing to throw my hands up because I think I can produce an event. I'm willing to do this as a fundraiser. What was the path towards you doing it again and, and then expanding to other events? [00:09:47] Carlos Perez: Well, I, I, after that first event, I definitely had to do some soul searching because, you know, I had a full-time job as a software developer and it paid. L. Um, but I was still young and I just, um, I saw an opportunity to do something that I was really passionate about and I had some close friends really pushing me to try and. achieve that, and they're like, basically, we're gonna disown you if you don't take a stab at this. And so I took a big risk and I kind of threw all my chips at race production because I just loved it. I loved what it did for the community. I loved that we were able to raise money for a good cause. It just had, uh, all the good stuff around it. it didn't feel like work. So it was that second year, after that second year that I decided, you know, I need to really take this seriously because if I don't, that opportunity's gonna pass me up. And so I took a risk. Uh, I quit my job, cold Turkey, and, you know, kind of lived, uh, hand to mouth for a while, uh, figuring it out. And then we just, it just grew, you know, what we were doing made a lot of sense. I brought on my first. . And then my second, and then, uh, Levi Leipheimer lived in the area. We were a super small production company at that time, and we were only doing some small mountain bike races and cross races, and he wanted to, he had this idea of putting on a Fondo because him and a friend of his, uh, you know, were on a ride and his friend being Italian was telling him about these amazing events that they have in Italy. And he's like, you know, Levi, you should do that. Uh, through, again, a mutual friend through Yuri. Uh, somehow Levi came to us, uh, and, um, we said, yeah, we're, we can do this. Nobody had ever done that in the United States actually before. We were the first big grand Fondo on US soil. And, uh, well, I guess technically the second. There was one in San Diego that had happened a year prior and no one really knew about it. It was, it was relatively. [00:12:06] Craig Dalton: Yeah, I feel like it, it's impossible not to know about the Levi's Grand Fondo if you ride a road ride road in California, but I imagine that statement probably holds for almost the entire US at this point. It's such a popular road, grand Fondo. [00:12:21] Carlos Perez: yeah, yeah. And it exploded. You know, we went the very first year we had 3,500 people, and it was in the heyday of Levi having, uh, he was heading into winning his third tour of California. So he was huge in California. and a very popular cyclist at the time. So it was the right timing. So there was, there was kind of that golden moment for us where we had to work really hard to do something really big and really outside of the box. And we grew really fast, uh, like from a production standpoint. It forced us to grow up really quick. [00:12:56] Craig Dalton: Yeah, what is, what does that look like? Just to explain to the listener and frankly myself as well, for event production, what type of organiz, what are, what are you doing at the event, and what type of equipment do you need to own in order to provide these services to something like Levi's Grand Fondo? [00:13:13] Carlos Perez: well, you've got some event organizers that maybe are purely volunteer based and they're kind of scrapping to pull together as much rental equipment as they can and outsourcing a lot of it to produce. And then you've got other nonprofits like the Santa Rosa Cycling Club, which own a ton of equipment that they've just amassed or built over the years. and multiple trailers that they'll use to move things out to produce stuff. every race organizer. And I, I always, I find this topic really interesting because as race organizers we do talk to each other and we share ideas, uh, on things like simple stuff like how are you calculating how much water you need to have at an aid station and what mechanism we're using to transport that water out there? Cuz it's heavy, right? And it takes time to fill up a lot of jugs versus it doesn't take as much time to fill up one big jug. You know, how are you getting it out? That kind of stuff. The, the logistics behind the scenes, I think people, they don't have enough information to really appreciate what goes into producing an event and setting up an aid station and marking a course. Um, but we have, I mean, we're, I'm in my office right now, which is adjacent to a, a warehouse full of equip. Ranging from course stakes to snow fencing, to stage material, to water jugs, to weight down tents, the tents, the tables, the chairs, the timing equipment, um, the arch to make stuff look fancy, and the list goes on. We've got a lot of equipment too that we use, electronic equipment that we use for radio communications and for R F I D timing tags. and it's just a lot of weird stuff too. It's not the kind of stuff that you would see in like a typical business. [00:15:06] Craig Dalton: Yeah, yeah. Yeah. I think it's important to note, I mean, everybody, when you go, it's easy to think of like, oh, I'm just putting it together, a group ride. And when you're doing that for 20 people, there's, there's next to no infrastructure that's involved in that. But anybody who's been to one of these events, you start to look around and you see like, oh, the aid station has a table there. And oh, there's this massive container of water that somehow got it out into the wilderness. Someone needs to do that and someone needs to provide the equipment. Uh, it's a really fascinating space and I think more and more as I interview event organizers, I'm uncovering that there are entities like bike, bike monkey in other states and other places that are carrying the load for lots of these events in the background. [00:15:49] Carlos Perez: Yeah. A lot of people will get in touch with us and say, you know, we, we wanna produce a bike race, but we really don't know where to start. Um, and, and a lot of times it starts with the vision of what it is that you wanna produce, but a lot of times people don't, they underestimate how far into the weeds you really need to get simple things. you know, putting a label on a, on an envelope and putting the rider's information inside of that label and then putting the stuff in the packet so that you can streamline packet pickup or the process of capturing their information in a way that, uh, makes that whole experience smooth. Because it starts when you show up. If you have to wait two hours to get your packet because the line's too long, well, something's not right already. Little, little tons of, little, little details that you really. , uh, there's no school for this kind of stuff. That's the, I think the thing that probably is one of the most unique characteristics that all event organizers probably share is we all learn, learn through experience and through trial and error, working events and seeing what does and doesn't work. And that's, that's one of the crucial components. You have to be the type of person that's willing to just continu. Bumble and fail and try to make corrections, and you have to stay committed to that. Cause if you're not, then you're, you're just not gonna make it. It's, it's too much learning that has to happen on the job. [00:17:25] Craig Dalton: Yeah. Yeah. It's a big lift to put on any of these events. So you were talking about how Levi's, grand Fondo kind of was a big break in terms. Pushing you guys to create more infrastructure, more discipline, understand how to manage a 3,500 plus person event. When did gravel start to become part of the pitcher for bike monkey? [00:17:47] Carlos Perez: Well, interestingly, we started doing gravel. In 2012, so before it really exploded, right? And it was because of Levi's Grand Fondo, Rebecca Rush came to that event as a guest and at the end of it just came up to us and said, Hey, this was amazing, and I wanna do something like this in my hometown of Keem, Idaho, but I want you guys to help me do it. I want to do it on gravel, on dirt roads. And we're like, that sounds amazing. Yeah, let's do it. And so we actually started Rebecca's Private Idaho with her, and we ran it for two years. At the time, we weren't really a consulting company, we were in the pattern of just building our own events from scratch and putting them on. And so we weren't structured the right. To continue to run that event. So we stepped away and let her run with it on her own. And she did that for about seven years and then came back to us last year and was like, can you guys please, please, please come back and run this event for me? Because it's really hard to do and we just need a solid team. While over that nearly decade that passed, we did become a consulting. and, uh, we came back and, and produced it last year and we're producing it again this year. And it, it's amazing and it, it feels right at home with us and for her. And so we're super excited about it. But that was where we started our first gravel event. And then gravel kind of exploded everywhere. And the next one that we did, um, officially was, uh, you know, Sagan Fondo, Truckee Gravel. , which takes place on June 10th of this year. [00:19:48] Craig Dalton: Interesting. So let, yeah, let's go back to that origin story cuz I think it's so interesting. You had mentioned to me offline that obviously like being in this region, the idea of putting on an event out of Truckee had been in your head for a while. Let's talk through like. What, what transpired prior to Sagan's team contacting you, and then what was that like to get that call? [00:20:11] Carlos Perez: Yeah, it, it's funny, I mean, I always find myself looking back and going, wow, how did the stars align for this? Like, what was it that caused us to go up and start looking around in Truckee for gravel roads to, you know, to go and ride? And it was just, uh, some rides that I had seen people. , just a couple people do. They were like, wow, check this cool stuff out north of Truckee. And then, um, you know, that's when the gravel scene was starting to pick up a little bit. But in Sonoma County, we don't have a whole lot of gravel. There's, there's gravel roads, but it's not like you have in other parts of the state. But we also knew through experience that in order for an event to have teeth, we needed to have a place that appealed to. the family component. So we started looking at different towns and we love Truckee and you know, we've been up there so much and it's just, uh, it's got so much going for it. It's got such a cool vibe and culture. The ski scene is amazing, but the Artisan Craft brewing at 50 50 Brewing company and some of the others like alibi and the um, the food scene and the bakery scene and the coffee scene and like the. Stuff and the outdoor stuff, it was all just, it's just bumping all the time. So it was like, you know, we really should start exploring trucking. And so we spent some time looking around up there. And then we got the call from uh, Peter Sagan's team of people. It was actually through Osmo. Ben Caprin over Osmo reached out to us and we've been associates for quite some time, and he said, Hey, Peter's looking to, Peter and his team are looking to do an event in the US and I recommended that it be you guys because of what you're able to do around here. And so we started talking and decided to choose Truckee. Uh, we actually persuaded them to move their off-road event to Truckee that they wanted to create and change it from mountain biking to. And that's where it actually was born. Uh, and then we teamed up with, uh, Kurt Gen Shaer, who formerly angry single speeder and now a Trail whisperer. He's a big in the mountain bike scene in that region and big with Sierra Trail Stewardship. Uh, he was really familiar with that area and lives in Verdi. and so him and I started exploring. He drove me all over these roads. They're basically his backyard. He's also built a lot of trail up there, and we came up with the gnarliest gravel event that I think anybody had ever really ridden at that point. We kind of nicknamed it Segundo you, you. Left Truckee and you went up into Tahoe National Forest and you went past, uh, a handful of pretty large reservoirs and you went up over Sarine Peak. This huge summit dropped down, uh, towards Loyalton. So you're getting way north now. And then we turned and we came up this trail, this Jeep Road, uh, called Badden off Canyon Road, and it was just, Freaking junkyard of people trying to ride these baby head rocks all the way back. So we definitely, like, I think, overshot in some aspects that first year. But again, everything's a learning experience and we were exploring, but anybody who did that first Saigon Fondo event definitely earned, earned their keep [00:23:54] Craig Dalton: Yeah. I. [00:23:54] Carlos Perez: someone capable of riding a gravel. [00:23:58] Craig Dalton: I know, I love it. I, I have a neighbor who is constantly scratching his head about gravel bikes and is like, why don't I just ride my hard tail? And he always chooses his hard tail. And he happened to do that event on his hard tail, and he came back and he was like, this thing, this event was amazing, but I don't know how anybody wrote it on a gravel bike, [00:24:18] Carlos Perez: a lot of people did not ride that section on their gravel bike. And it was long. It wasn't like this, you know, moderate quarter mile long section of, you know, tough to ride stuff. It was probably two miles of climbing on just really technical, uh, stuff, but beautiful country and, you know, I, I'm always intrigued by what our events do to like the Strava heat maps, because prior to us having that, Nobody was riding out there like probably old crusty dudes that, you know, don't use Strava. You had ridden out there for, you know, eons. Right. But nobody, uh, was going out there and riding with any frequency and now that place is just full of gravel bikes since that event. [00:25:07] Craig Dalton: So the, the original event was called, was it the Sagan Dirt Fondo? Am I recalling that correctly? And so that happened for, was it two editions under his branding? [00:25:18] Carlos Perez: Yeah, [00:25:19] Craig Dalton: Yes. and then it transitioned to the current Truckee Tahoe gravel. [00:25:24] Carlos Perez: yeah, yeah. Then it transitioned into Trucky, uh, well, it was Trucky Dirt Fondo, and then we rebranded Trucky Tahoe Gravel. But our short name and like the, the operative name is Trucky Gravel. Tahoe is, is part of our name because, um, There's the marketing tactic in there. A lot of people from outside of the state or even further outside of the country maybe aren't as familiar with Truckee. So it's important that we capture the region and our partners at Visit Truckee Tahoe, uh, are also influential in the naming of it. So we have a strong partnership with Visit Truckee Tahoe. . And so, uh, last year we rebranded the event Truckee Gravel and the long form name is Trucky Tahoe Gravel. [00:26:15] Craig Dalton: as you're talking about the event to rider from around the world, how would you talk about Tahoe as a destination? Let's set aside like the gravel experience, which I definitely wanna get into, but there may be people out there who just don't understand what Tahoe is. [00:26:32] Carlos Perez: Yeah. Well, I mean, the lake is the first thing that comes to mind. I mean, you have this ancient crystal clear lake. that has been there for millennia and it, it is one of the most beautiful places on the planet Earth. And it's surrounded by, you know, the lake sits at over 6,000 feet. Uh, and around that basin are the Sierra Nevada mountains. And, you know, they go up to, you know, 11,000 feet in some areas, and you've got ski resorts in every direct. and you've got mountain bike trails and hiking trails and off-road trails and climbing and hiking and you know, all the stuff that comes with being able to do something on the lake. And then you go almost any direction from Lake Tahoe and you have these other communities like Meyers and um, you know, Carson City and Reno and Truckee. Um, you've got. more of that in these towns that live up in this area. And so the entire region as a whole has an incredible mix of every type of outdoor activity that you could imagine. And it's just, if you appreciate the outdoors, it's all there. Everything, it's all there. And it's, you know, it's, it's a populated area because of. It's about as populated as it can get right now, especially during the pandemic. Like everyone went up there. We kind of missed our window cuz we were interested in, in getting a place up there. But that ship kind of sailed during the pandemic [00:28:17] Craig Dalton: Yeah, no, you're, I mean, you're a hundred percent spot on. It's such a magical part of the country that if you're interested in, if you enjoy being in the mountains, if you enjoy being around lakes, it's just stunning. , and to your point, like 360 degrees around that lake is mountains and ski resorts, and there's so much beautiful terrain regardless of whether you're on a bike or on foot that you can explore out there. One of the things you alluded to, and you certainly mentioned it to me offline very strongly, was as you think about producing events, you're not just thinking about the riders, you're thinking about their families and what the experie. They are gonna be having at these events. Can you just talk a little bit about that and why that's important to you? [00:29:02] Carlos Perez: Yeah. Well, so there, there are a lot of different types of events. There are events that are designed for the The Racer that's chasing points, right. And they're just like, there's an event every single weekend. And. Sometimes they're just like in the event promoter's backyard, because it's easy to do that. You are gonna use the, the local park and you're gonna put on a cross race or a mountain bike race or a road crit. And those are great for the sport of cycling as a competitive sport. Um, we always have, um, strived to produce events that are a little bigger. Chasing points. We we're always, we've always had this mantra of putting on events that are appealing to what we call the influencers and not influencers like on social media, you know, influencers on Instagram or Facebook, but the influencers are my family members, so my kids, my. They might not race their bikes, they might not be able to participate in this event that I wanna go and do, but there's something in it for them. When you do it in a place like Truckee, or you do it in a place like the Wente Scout reservation, or you do it in a place like Carson City or um, you know, you name it someplace, that has a lot more going on for it. So I can be out racing my bike for four hours. and they might wait for me. They might go out to an aid station or they might just go shopping, or they might go get on the lake and wait for me, or they'll see, we'll see you at the brewery. Uh, we'll see you at the climbing gym. Uh, but then there's the before and after as well. So we stay there for multiple days and most people do. It becomes a destination for the whole family. as opposed to just another race that I have to somehow finagle time away to go and do that. And it's, I drive up, I do it, I turn around and I go back home. [00:31:06] Craig Dalton: Yeah. I feel like that's such an important component for so many of us gravel athletes that are, you know, not super concerned about the pointy end of the race. We're really looking to have a good. Had a hard day out there on the bike, but also wanna share time with our families and not make cycling. Always something that takes us away from home. [00:31:23] Carlos Perez: Yeah. And I think that that mentality has shifted as a whole too. It's not just, it's not just, uh, that we are focused on those events, but I think the appeal has shifted over the last few years, a little bit away from racing and a little bit more towards that whole experience that you get from going and having races, and you see that. You know, the conversations that a lot of pro-athletes are now having about, you know, I raced my bike for a while and that was important and it got me here, but I also wanna ride with my friends. Like, I started riding a bike as a kid because it was fun and I enjoyed it. And then I got serious. And being serious is exhausting, you know, it's like, it is like you can't, almost cannot have fun when you have to be so serious about bike racing and when you can let go of that a little bit at our events and not take it so seriously. There's a lot more room to enjoy yourself. There's a lot more room to be okay not standing on the podium and riding with your friends and just being there in the moment and, and experiencing what everyone else. [00:32:38] Craig Dalton: Yeah, a hundred percent. I took us on a little bit of a detour. You had started talking about how in that first year the course was maybe a little bit more technical than, uh, it is today. Can we talk about what the course will look like for 2023? [00:32:54] Carlos Perez: Yeah, totally. So, um, it's changed a little bit over the years, you know, not necessarily because. It had to, um, well, I guess in some, in some ways it, it did have to, there were some years where the snow was so deep that we just, we couldn't go over Sarine peak. Right. And so the elevation ended up having to be a little bit lower that year because the snow pack was too high. Ultimately, we pushed the event from. To a later date in June. And so we're in a pretty good spot now where unless it's like crazy snowy in March, we should be able to get over Sardine Peak. That's one of the signature high points on the courses that we design up there that um, you know, it makes sense to go up Sardine Peak. [00:33:45] Craig Dalton: And when you're, when you're, when you're getting up there, uh, Carlos, like what kind of terrain is that climb and is it like, you know, one of these long sustained efforts? [00:33:56] Carlos Perez: It is. Um, so once you get to the base of starting peak, you're at about 6,000 feet and it tops out just over 8,000 feet. And it, it starts off at like, you know, four or five, 6% grades. And then as you get near the top, you're pushing, you know, 11, 10, 11% pretty consistently. , you, you don't have to stay seated for this stuff, but it, you definitely are putting out some watts to carry yourself to the top of this climb. And then as soon as you get over the top, it is just a ripping, white knuckle descent all the way down. Um, about to the same elevation in the past. This year, there's a change. We're actually extending the course, so last year we were about 64 miles in length for that. this year we're gonna be 75, and so it's, or maybe it was 67. We've, we've increased it by several miles and we're going a lot further north towards Loyalton, and so that dissent off of Sardine Peak goes from 8,000 feet all the way down to 5,300 feet over the course. Probably 10 miles. So you just have this constant descent. It's such a reward to get that after finally making it to the top of Sardine Peak. And then once you get to that part just south of Loyalton, you turn and you climb a gradual, really well graded and maintained gravel road. And so your return isn't like, arduous, painful journey back. You can really get into a rhythm and warm yourself up and, and keep the pace going. Pretty good. [00:35:45] Craig Dalton: As we're coming down off Sardine Peak, is that, is it a fire road and is it, is it kind of loose? Are we, are we sort of white-knuckling scared, or [00:35:53] Carlos Perez: it [00:35:54] Craig Dalton: it pretty, pretty flowing? [00:35:55] Carlos Perez: can be rutted. And so it changes a little bit every year. And what happens is we go out there right before the race, like a couple days before the race and we're cutting down trees that have fallen. We're cutting down branches where, you know, maybe there's a spot where it's really bad, there's like a lot of rocks that we're exposed. We actually go out there and try to fix some of that stuff up where it might be deemed. Unsafe. Uh, and then we mark the crap out of it. So we've got a signed guy, this guy Cole Rasmussen, who goes out there. Um, this actually this past year, it was, um, it was an associate of his, went out there and, uh, marked the course over, over two or three days. And we take these big, you know, it's like, it's a big deal. We're not just putting. Uh, flags in the ground or hanging ribbon in the tree. We're driving a stake in the ground and then we're putting a big two foot sign on it with an arrow for each of the route colors telling you where to go, or that it says hazard or, you know, sharp turn or, you know, cattle guard things that are important. Um, for riders to not only be able to race safely, but also to make sure that no one gets lost, cuz it's hard to find 'em once they do. Um, and so anyway, I, I got a little off track with what we're doing out there. The course. On that diss descent off of Sardine Peak. Uh, it varies each year, but it can be a little bit hairy. And so we do advise people like really pay attention, try to control their speed because you can come around some areas where all of a sudden there are ruts, you know, and how, how that feels. How you pucker when you're like riding next to a rut that's like a train track and you're trying to stay out of it. [00:37:40] Craig Dalton: Sometimes you do exactly the wrong thing when you see those [00:37:43] Carlos Perez: you look at it, that's the problem. [00:37:46] Craig Dalton: Yep. Exactly. Yeah, I was looking at the course profile and I see that big prominent sardine peak, and then to your point, you actually looks like you descend to a lower elevation than kind of the baseline to begin with, and then you've got that one gradual bump and a few bumps, but largely kind of progressively downhill on the way back to the start finish. [00:38:10] Carlos Perez: Yeah. Yeah. And there is. , there's one descent. Uh, after you get back up to your next peak at about 7,000 feet. That next descent, uh, is a little harrowing. Also, it has some baby head sticking out of it and some ruts and things and roots and stuff. So it's definitely like an o hv road, not, not like a gravel road, but totally doable on a gravel. You just have to pay attention to where your line is. And like I said, we go out there every year with my beat up Nissan Titan, and we carry tools and we clean it up and get it as prepped as we can For the [00:38:48] Craig Dalton: I imagine for people listening, there's a couple camps. There's one people like me who are like, that sounds awesome. And there are others that are like, maybe I won't really like that part of this event. [00:39:00] Carlos Perez: we do not produce events that are easy. , we just don't, uh, there's, there's a sense of accomplishment. Having completed any one of bike monkeys races, whether it be a mountain bike race or a mixed gravel and road event like fish rock or hammer road rally, or a road event like Levi's, grand Fondo, or a gravel event like Truckee or Rebecca's private Idaho. There is always an element of pretty extreme challenge. We have shorter routes, right? We're talking about the big route right now. We have shorter options for people that do forego having to take on some of those tougher challenges. and that option's there. And there's even time cuts too. So if you don't make it, you know, to the base of starting peak by a certain time, you're not gonna be allowed to go back over that. Uh, we can't restrain you. You could climb over it if you wanted to, but your support is not guaranteed at that point. [00:40:05] Craig Dalton: Yeah. Yeah, that makes sense. And it's nice that you have the easy, moderate, and hard courses. Available for people. If you, when you think about kind of advising riders, and I know this is like a horribly tricky thing to do, but when you think about ad advising riders as to what sort of tires they should be thinking about running, what are you putting out there in the world about the the Trucky Gravel event? [00:40:26] Carlos Perez: Well, I mean, tire technology has changed a lot over the years, right? Like it's really improved. We used to, everybody used to think that, um, [00:40:36] Craig Dalton: I. [00:40:36] Carlos Perez: a big tire. Was gonna slow you down. Um, that's really not the case. And, and even just the science behind it really. Um, we, we advise you guys as big as, as you want, really. I mean, it's, uh, as long as you feel like it's fast rolling enough for you, the challenges that you're gonna see and running a small. on any of these events is that when you do get to the rough sections, you risk, uh, you take on more risk in losing control in an area, um, or pinch flattening. Uh, so, you know, and a bigger type volume tire allows you to run tubeless easier and that improves the quality of the race or the ride. So, you know, 40 C plus, uh, you know, easily, I wouldn't, I wouldn't go smaller than that. . Um, but some people do, you know, it really does come down to preference, but generally bigger riders are gonna want bigger tires and smaller riders might be able to get away with something that might be a little bit faster rolling on some of the flat stuff. But at the end of the day, I think the tire technology that we're dealing with today has improved so much that. you know, a good volume gravel tire is gonna be the perfect choice for this event. And we see people come out there on mountain bikes and do pretty good. Actually, you know, one of the, one of the, um, photos of the lead group on our homepage is you're scrolling down. Actually has a dude like with that lead pack, like on a mountain bike, just going for it. [00:42:11] Craig Dalton: Yeah. I, I mean to each their own, right. There's a lot of fast, hard tail mountain bikers out there that can keep up with the best gravel racers, I'm sure. when you think about, [00:42:21] Carlos Perez: is like one of the most common questions that we get is like, what tire do I pick? And honestly, like the, the, it's really up to the racer. Uh, the best we can do is explain the course profile and then you have to make your own choice. [00:42:37] Craig Dalton: Yeah. And look, I mean, I think at the end of the day, a lot of people. Just don't bother changing their tires and run what you brung, right? Run, run what you're comfortable with. There's no, no need to kind of spend money to kind of get somewhere you don't need in your home terrain. That said, I'm, I'm with you. Like I enjoy the bigger tires and certainly on those descents with baby heads, like it's just nice to have that volume to be able to slam through things even if it's not purposeful. [00:43:03] Carlos Perez: I think at the point where people start asking and trying to make critical decisions around tire. You're almost splitting hairs at that point. You're really getting into the, to the nitty gritty of like, how am I gonna get that little extra edge what it comes down to. I mean, unless you're on, like, you're talking about running 30 c you know, slicks on your bike, on road bike, then you know, maybe that's a little extreme, but, uh, you know, we're talking like mountain bike size tire versus like a, a bigger gravel size. [00:43:39] Craig Dalton: Yeah, yeah, yeah. And I'm always like, for me, that performance edge is just around comfort and control, and I'll error that wave over speed any day of the week, even though I totally agree with you. Like the modern high volume tire is not any slower than some of these smaller tires at all. [00:43:56] Carlos Perez: Yeah. [00:43:58] Craig Dalton: Yeah. When we talk about sort of the racing element of this event, like is that something you're leaning into? Is that something that you're kind of craving as an event promoter to get the fastest men, men and women around to the table and, and see them throw down? Or is that a, a secondary consideration for the event? [00:44:16] Carlos Perez: For me, that's secondary. Uh, I've never been one of the camp to really invest in. Making sure that the professional road racer with a ton of followers is showing up at our events. I wanna make the events appealing enough that they, they want to be there. Um, and so, and there is a competitive component to these events and they often do end up standing on the podium, but I really want to cater to the families. because that's just how my business is built. It's really built around family experience and. Yeah. So we're not like the, we're not like the lifetime events where it's just hyper-competitive, you know, super like you're, we're . You don't really read about us in Bellow news that often cuz we're not catering to that professional market. We want professionals to come to our event and because they wanna be there and enjoy themselves, and many of them do. And we make sure they have a good time just like everybody else. And we try to put on a good event for them, but that's not our. that's not by design for us. We really are designing events that are, uh, meant for people to come and have an amazing time with their friends, with their family, and hopefully not take it too seriously. Um, but we do a professional scoring operation and we give away amazing awards. I mean, behind me and you know, I mean people are mostly gonna see this on nut or listen. On an audio podcast, but we work with graphic designers to make these posters for each of our events, and every one of 'em is fully custom. And this is kind of the touch that we put on giving awards away. Last year, Forte's Painter, I actually made, uh, We, we handmade, or I hand cast silver ingots because it's in the silver state and we gave away bars of silver that I made myself. That's the kind of stuff that people get to walk away with from our events. We don't do like cash prizes or, you know, stupid metals. Like everybody's got a drawer full of metals. It's useless, and I hate giving that stuff away. So we don't do it. You know, we give you something that's like either a work of. A real keepsake. Uh, occasionally we might do like a bottle opener, but we just, you know, people have enough junk. So we try to give people something useful for their efforts that they really feel good about, that we've put our heart into. [00:46:56] Craig Dalton: I love it. I noted one thing that I thought was interesting. It, it, it looked like on the site that the sort of the race, quote unquote, ends at the, before the last aid station. [00:47:07] Carlos Perez: Yeah. [00:47:07] Craig Dalton: Is that sort of purposeful because it's unsafe to race the last eight miles, or was there other intention there? [00:47:13] Carlos Perez: There's two reasons for it. Uh, one, uh, safety is important and you're in a very remote area when you finish. So you're finishing next to Boca Reservoir. next to a dam. Uh, part two is there. It's beautiful there. And we want people to be able to stop and maybe regroup with somebody that they were racing with before and do the high five and they get actually like a nice, uh, return back to the Riverview Sports Park where we have our festival. and they don't have to race it. It's on a shared use bike path, and it's important that we don't have racers going the opposite direction of a mom with a stroller and her kids or a dog walker. And so there's the safety component is number one, but number two, we get the added benefit of people being able to do a pretty decent cool down ride after they just throttled themselves for 50, 60 miles. [00:48:13] Craig Dalton: Yeah, I thought that was a fun concept as I was thinking about. It is nice to your point, to just be able to kind of reconnect with people you might have dropped or been dropped by a few miles back, and then just chill as you have a cool down and then get to the, to the sort of the end point. Just be ready to transition into enjoying the community. [00:48:33] Carlos Perez: Yeah, and Truckee Gravel is one of the few events that we have where there is a long sustained racing portion of the event. A lot of the events that we're producing now actually have segments. that you add up over time because it's actually really fun to, it's almost like how we ride with our friends in a group nowadays is we ride and then it's like we go hit a segment and then we regroup. and we ride together and we're bringing that element to a lot of our events and legitimizing it by accumulating segments. And what it means is that you race for a little while, but then you ride with your friends and then you race for a little while and you ride with your friends and it makes the whole experience so enjoyable because you still race, but you don't have to race the entire time and destroy yourself. But with Truckee Dirt Fonda, we do have more of a traditional longer duration race, and I think that's important. You know, each event we evaluate for what the best experience is gonna be, and Truckee's one of those where we want people to really go out there and work hard. [00:49:34] Craig Dalton: Fun. And final question, Carlos, around the post-race experience there, I think you mentioned it was Riverside Park. What, what is it like, what's the, what should the, uh, the riders expect at the end there? [00:49:46] Carlos Perez: Riverview Sports Park is right next to the Truckee River. And so people that are, you know, at that park can actually walk down to the river, which is super cool, you know, and there's a path that takes you down there and it's a really beautiful area. But the park itself, uh, is a pretty neat facility. There's lots of trees and shade and grass and. It's next to this awesome bike park that the Truckee Bike Park organization has been building over the years. Uh, Brooks Millon, uh, has, has, and, uh, a partner of his have been building this thing and it's amazing and you can. Take your mountain bike or your cross bike or your gravel bike and ride on, uh, the pump track or these features and just, it's a real cool skill building thing. And they have events there. There's a little pump track for kids. So, uh, it's really is like a, a cycling maker. Mountain bikers make a. It's a really neat place to finish the race at and we're actually partnering up with them this year and we're gonna do some really cool stuff. Activations with that bike park that's part of Riverview Sports Park. [00:50:58] Craig Dalton: Fun. And then is, is there, are there food and beverages available at the end there? [00:51:02] Carlos Perez: Oh yeah, absolutely. We, uh, we always have a beer partner that, um, you know, both NA and traditional beer. So we've been working with Best Day Brewing Company, uh, and Truckee. We've worked with 50 50 Brewing Company and, you know, they're right there. Obviously, uh, that changes up every year. So we might have another partner this year. and then we bring in some really cool food trucks to make sure everybody's fed well afterwards. I think we had three different options for folks last year. Uh, we usually have some music going and it's just a really cool atmosphere to hang out and, and kind of recap the day. [00:51:41] Craig Dalton: That's awesome, Carlos. Thanks so much for giving us this overview of everything that Bike Monkey's about. I know we only touched on probably like a quarter of the events you have your hand in, so I definitely encourage people to go check out the Bike Monkey site. I'll link to it in the show notes. I also very much appreciate the intention that you've put into all these events and how you make. Really a community experience in the way that, you know, I certainly look for in events. So thanks for all your hard work over the years. [00:52:11] Carlos Perez: Yeah, of course. Craig, thanks for talking to me about it and letting us kind of tell a little bit about our story [00:52:17] Craig Dalton: Yeah. Awesome. And thanks for getting everybody stoked on, uh, trucky Tahoe Gravel 23 [00:52:22] Carlos Perez: Is the place to be on June 10th. [00:52:25] Craig Dalton: That's going to do it for this week's edition of the gravel ride podcast. Thank you for joining us and big, thanks to Carlos for a putting on all these great events over the years and B for working so hard to make the Truckee Tahoe gravel event. So amazing. Another. Thank you. Goes out to dynamic cyclists for supporting the show. I remember you can use the code, the gravel ride@dynamiccyclists.com to get 15% off your order. They have monthly and annual subscriptions available. If you're looking to connect with me, please join the ridership. That's www.theridership.com. That's a free online cycling community for gravel cyclists. If you're able to support the show, please visit buy me a coffee.com/the gravel ride or ratings and reviews are hugely appreciated and helpful in our discovery. Until next time. Here's to finding some dirt under your wheels.

As we gear up for the much anticipated Cancel This Kickoff Party (for our local listeners 7pm at Wente's in Chesterfield) we cover some hot topics, but in more depth than Day 023's massive slate of headlines. One is Twitter's NEW official policy on 'following science' that will have you rolling on floor laughing! 

More about Niki: Niki Wente is a 5th generation winegrower at Wente Family Estates, working as Director of Vineyard Operations. In her role, Niki oversees farming operations for roughly 3,000 acres of Certified Sustainable Vineyards in the Livermore Valley and Arroyo Seco Monterey. Wente family Estates is the longest continuously-operated, family-owned winery in the United States, operating sustainably since 1883 Connect with Niki on social media @wente @niki_wente Connect with Ally: IG: @agchicks FB: @agchicks Website: www.agchicks.net **Thank you to our sponsors: ** Mudeas- www.mudeas.com Farmtee Co - www.farmteeco.com Love Ag Chicks Podcast? Donate here to keep the content coming: https://anchor.fm/agchicks/support --- Support this podcast: https://anchor.fm/agchicks/support

From weddings to concerts to a golf course, Wente Vineyards has a whole portfolio of experiences to share the Wente brand with consumers. Aly Wente, VP of Marketing & Customer Experiences, shares how Wente thinks about managing the portfolio of experiences and how they embed wine and the Wente brand into everything they do. From becoming more of a data company to refactoring their tasting rooms and driving people to the wine club, driving deeper connections with their customers is core to the ROI of experiences at Wente. Detailed Show Notes: Wente Experiences overviewChampionship golf course designed by Greg NormanTasting room with food & wine experiencesConcerts, including a tribute band seriesRent space for weddings and corporate eventsExperiences are viewed as a connected portfolioEverything should feel cohesive and true to the brandHospitality team overseas golf grill, tasting room, and booking eventsEmbody wine in every experience - concerts -> wine & music events; 5-star restaurant -> tasting loungeLook at ROI across experiences to see which to invest more in with limited resourcesRefactored tasting rooms, had two with different feels (one older, traditional, one more modern and food driven where the wine was more lost), into a single “tasting lounge” focused on wine with wine & food experiencesRecently upgraded tech to become more of a data companyUse CRM to take notes on customersTrack demographics and target some events to specific groupsKey metrics used for ROICustomer surveysEvent ticket sales and difficulty in selling ticketsSocial media engagementContextual ROI when at eventsWine sales at events - Wente makes money on wine, not ticket salesBetter understanding customer journeys and how they impact: New vs. existing customersRepeat visitation Club membershipLTV of customersThe primary goal of the tasting room and events is to engage customers and create relationships vs. being the most significant profit driver for the brandThe team needs to be resourced to dig into the data and track itWeddings Get a rental fee for property (high margin)Require min # of cases of wine purchased, and most people buy morePre-2020 - did >60 weddings/year, full-service incl wedding planning and catering - was not the most profitable businessToday - leaner experience - rent out the property with resources for planningPrimary priority - Flow into the wine clubThe “pinnacle” of ROI for experiencesClub members often spend more than club shipmentsFood & wine experiences convert the highest to the club - the more attention people get, the more likely they will join the club~6-8% of visitors become club membersProvide incentives for staff for club signups (~$30-50/signup + club prizes for top performers)Now have a “club booth” at experiences with customer incentives (e.g., 30% off 1st shipment if they sign up at the event)Secondary priority - Getting everyone's emails that attend eventsBelieves digital experiences will always be around nowDuring the pandemic, Wente was 1st to have Amazon Alexa and Google Home virtual wine tastings, buying wine at the grocery store Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Family-owned businesses are notoriously hard to keep family-owned over multiple generations. Wente Vineyards in Livermore Valley, California, has managed to keep it going for 5 generations. Partially through having fewer children, but also through structures put in place to keep the family connected and business family-owned, Aly Wente, VP of Marketing & Customer Experience, describes how they've focused on connection and fun to keep the family business together for generations to come. Detailed Show Notes:Wente Vineyards was founded in 1833 by Aly's Great Great Grandfather, CH WenteGrandfather worked in Napa for Charles KrugLivermore was similar to Napa in grape growing back thenWente is ~800k cases in totalBrands include Wente Vineyards (~600-700k cases), Murrieta's Well, Hayes Ranch, Angels Ink, and Ravel & StitchHas small lot wines only available in tasting roomsEach generation has left its legacy2nd generation - brought Chardonnay to California (1908, 1912) with the Wente Clone3rd generation - bought a property in Arroyo Seco and pioneered it as a region for grape growing4th generation - helped write the AVAs for Arroyo Seco, San Francisco Bay, and Livermore Valley; spearheaded experiences business, including concerts and golf course5th generation - still starting out but focused on sustainability, company culture, and innovationFamily ownership has been intact through 5 generationsPartially due to the limited number of childrenCH had 7 children, including 3 sons, only 2 interested in wineryOf 2 sons - Ernst & Herman (Gen 2), only 1 had children (1 - Carl)Carl (Gen 3) had 3 kids (Gen 4)Gen 4 has 6 kids (Gen 5)Gen 6 will have many more people in the familyBenefits of being family ownedNot subject to shareholders, the family has complete controlMulti-generational relationships w/ other family-owned businesses can be helpful (e.g., Southern Glazers is family owned)Large corporations may not have built the golf course or fine dining restaurantStructures to pass on ownership to future generationsAnnual “family council”Prepares next generations for ownership and if they want to work in the companyMeet once a yearTopics include business topics to align on, educational topics (e.g., tax law), and even individual's visions for the businessAs more family works together, prioritizing more fun and bondingAttendance starts as children, though not babiesHave policies in place for members who want to leave the company or sell shares, but no one has used them to dateThe goal is to remain family ownedWente Vision changingOld - to be one of the most respected family wineries in the worldChanging to be more about employeesFamily vs. external managementThe current CEO is 2nd CEO to be non-familyExternal people can help balance family and business interests and inter-generational interestsWente doesn't create roles for family membersIf a family member wants a role, they still interview others for it and choose the best candidate, though the family member has a slight advantage3 keys to maintaining and evolving a family-owned business1) transparency - bringing family members in at a young age2) respect - need to treat each other with respect3) fun - need to have fun while working in wine and with family Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Hello, Hello!   In this edition of Mistakes In The Making, we learn from Actor Kris Wente about the dangers of not asking for what you need on set.  Especially when things change in the project or script. Enjoy!     Listen+Subscribe+Rate = Love     The MAKE IT podcast is the platform for the Voice of the Filmmaker (https://www.bonsai.film/voiceofthefilmmaker) program, which is brought to you in partnership with Women in Film and Television, Nashville (a 501 (c)(3) non-profit organization).   The Voice of the Filmmaker program brings educational, inspirational, and aspirational content to the filmmaking community. All of the content we create is for filmmakers, by filmmakers. Through this partnership, we bring you the following podcast series:   Filmmaker Conversations Indie Talks Industry Insights Mistakes in the Making Film Investment Series   Our audience plays a crucial role in making this all happen through donations to this fantastic program.   Donate Today! (https://www.bonsai.film/donate)   Questions or Comments? Reach out to us at contact@bonsai.film.   Subscribe to the MAKE IT Podcast wherever you listen to podcasts. We're everywhere!   You can find more info and a link to join our bi-weekly newsletter here: https://linktr.ee/BonsaiCreative.   Thanks for listening and, as always,   Be Better. Be Creative. Be Engaged.     #MAKEIT

Dan and Darryl. Dehlinger Winery winemaker Darryl Miller is back on California Wine Country with Steve Jaxon and Dan Berger today. The Dehlinger Winery vineyard is located in the area of Goldridge soil in the western part of the Russian River Valley AVA, not far from Sebastopol. The last time Darryl was on California Wine Country was this episode of August 26, 2020 and Eva Dehlinger was also on this show in October 2018, on this episode. The Dehlinger family originally purchased the property in 1972, began planting grapes in '75 and the first release was ‘78. The  vineyard in the heart of the Russian River is in the area of Goldridge soil. The area was planted mostly to cherries and apples. Dan Berger's cellar wine of the week is an 11-year-old dry Riesling that Dan says has interesting lemon flavors... The secret to this wine is that it is really dry. The winemaker is Louisa Rose, a friend of Dan's. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Two Pinot Noirs and a Chardonnay They taste the 2017 Dehlinger Altamont Pinot Noir, which is the current release, which is remarkable because other current releases are around 2020 now. This is a very limited release, to the wine club and at the. According to Dan it is a classic example of what Russian River can do. Some of the vines are 40 years old. The vineyard has a combination of Swan, Martini and 988 clones. It has Russian River character of Raspberry, strawberry and black cherry. They make another Russian River Pinot Noir called Goldridge, based on that soil, which is more forward and heavier. The Alatamont is brighter and a lighter color than usual. Dan Berger's Cellar Dweller of the Week. The next wine is the 2019 Dehlinger Chardonnay. With every bottling, they taste back 10 vintages. The 2012 was “just beautiful.” This Chardonnay displays a good balance between richness and freshness. They only have about eight acres of Chardonnay, which has been replanted in small blocks. This is all Wente clone, with small berries and therefore crisp acidity. It takes a lot of patience and attention to make a wine this bright and clear without filtering it. Rodney Strong & Davis Bynum Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. Darryl Miller tells about how he started working in wine, starting as a salesperson with many prestigious brands. Eventually he founded a brokerage, which he worked for and sold off.  Dehlinger Vineyard is located at Vine Hill Rd. and Guerneville Rd. They are open Wednesday, Thursday, Friday and Saturday by appointment. It's a working winer Finally, the last tasting is a Cabernet Sauvignon. Hardly anyone else in this cool area grows this grape. It has a beautiful aroma of black olive, a characteristic of Cab from a cool region. Most people will never smell or taste this kind of wine. It will hold up for 20 years.

Patty Wente Int Photography Museum

Her family is California's First Family of Chardonnay. Most Chardonnay vines planted in the state are from the Wente clone, developed in Livermore Valley at Wente Vineyards by Niki Wente's family. So you can imagine Niki has big shoes to fill. But as a 5th generation winegrower, she's stepping up to the challenge in her role as Viticultural Manager, overseeing vineyards operations and grape growing. We, the Marys, met up with Niki at the historic Wente Vineyards winery, where we chatted about - and yes sipped - Chardonnay, as well as her own Rosé. We also talk about Wente's commitment to sustainability and continuing the family legacy, in a wine region that has a rich history that rivals Napa Valley and Sonoma County.

Wente Morning Fog Chardonnay 2020- My Favorite Chardonnay Let Me Tell U WhyI could tell you why, again.But you should check out the review on www.cheapwinefinder.com and listen to the awesome podcast!!! 

Do you ever hang out with a human that you're consistently fascinated by? Gary is one of those humans. His life is full of seemingly random experiences that all build on each other to craft the human that Gary is. And in this episode, we get a front-row seat to learn about how creativity has brought Gary to where he is. Check out Here We Are on Instagram, Facebook, or Patreon!

Join us as we sit down inside the warming tent on the patio of Wente's! Wente's is a cool family owned spot that features a humidor and a year round welcoming patio to smoke on. We fire up the 2021 Mil Dias Escogidos Limitada, personal favorite size of the cigar released yet, and pair against a few exciting and fun whiskies. We discuss a variety of different topics, as well as some opinions on a few laws and bills that have passed over the past few weeks. As always grab a smoke, pour a dram and enjoy the ride! Mahalo!

Aly Wente is the VP of Marketing and Customer Experience at Wente Vineyards. Wente is the country's longest, continuously operated family-owned winery; Aly is the fifth generation of the Wente family to lead the business. In this episode, Aly shares the history of Wente Vineyards, what drives their success, the respect the current team has for past generations, and how they build upon past generations' work to keep the brand thriving. She talks about balancing the retail and hospitality sides of the business, and how they pivoted to keep the brand top of mind for customers during the pandemic. Lastly, Aly discusses the “new wave of wine drinkers” and how Wente Vineyards can still fit into their lifestyles. IN-FLIGHT TOPICS: History of the Wente family and business How Aly joined the family business Pandemic pivots and what will stick Dynamics of a multi-generational family business  Balancing family and work Trends in the new wave of wine drinkers The future of Wente Vineyards …and more!  RELEVANT LINKS: Wente website: https://wentevineyards.com/  Wente Insta: https://www.instagram.com/wente/?hl=en  Aly LinkedIn: https://www.linkedin.com/in/alywente/  Aly Insta: https://www.instagram.com/alywenteoneal/?hl=en

Vinene i dette afsnit er skænket af Wine.dk, Finewines.dk og Sigurd Müller. https://www.wine.dk/ https://www.finewines.dk/  https://www.smv.dk/  Vi skal selvfølgelig have en indflyvning til Central Coast - hvad er det for et område, hvad er kulturen og hvad har Rene mon af anekdoter, der knytter sig til naboområdet Napa Valley? Hvilke klimazoner findes der i Central Coast, hvordan påvirker geologien området og hvordan smager Chardonnay derfra? Hvad er Wente-kloner, hvor er de fra og hvad kan de? (Det er ikke en klon fra Star Wars…) Hvordan blev Pinot Noir behandlet i USA før i tiden og hvordan ændrede en (næsten dansk) pioneer metoden i 750 meters højde? Der er smugleri og beskidte tricks involveret! Vi skal smage på podcastens første Rhône blend fra USA og høre lidt og Rhône Rangers. På smagen er der gadedrenge på spil og en tørhed, der minder om Bordeaux. Til slut tager vi hul på en ny dekade-gennemgang, hvor årstal fra årtierne fremhæves -  vi begynder med 1990'erne og så skal vi høre en anekdote. Vi smager på: 1. Chamisal Chardonnay - Chamisal Vineyards 2018https://www.wine.dk/vine/vin?productid=28501201218 2. CALERA MT. HARLAN PINOT NOIR JENSEN VINEYARD 2017https://www.finewines.dk/calera-mt-harlan-pinot-noir-jensen-vineyard-2017-75cl 3. 2017 Cotes de Tablas, Red, Tablas Creekhttps://www.smv.dk/vin-1/vin/r%C3%B8dvin/usa/2017-cotes-de-tablas-red-tablas-creek ...................................... Som lytter kan du hjælpe os med at lave flere sær-afsnit. Tilmeld dig her: https://www.zetland.dk/kampagne/vfb og få adgang til Zetland i 2 måneder for kun 50 kr. Når du får adgang støtter du samtidig Vin for begyndere, så vi kan lave endnu flere sær-afsnit. ………………………….. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Patty Wente: CEO & President of the International Photography Hall of Fame and Museum

1883 California Cabernet In this episode, Rob and Scott needlessly subject themselves to the horrid 1883 California Cabernet from Wente (yes, that's who's responsible).  So come join our misery, on The Wine Vault.

Owner and Winemaker of Bethel Heights Vineyard in the Eola-Amity Hills AVA, Ben Casteel talks about own-rooted Wente Chardonnay and shows why this is such a desired type of Chardonnay Originally seen on https://www.tiktok.com/@austincbeeman #shorts #quicksips of #wine CHECK OUT: UNDERSTANDING WINE WITH AUSTIN BEEMAN Video Podcast: http://www.austinbeeman.com/podcast Itunes Podcast: https://podcasts.apple.com/us/podcast/understanding-wine-austin-beemans-interviews-winemakers/id374221487 Direct RSS feed: http://understandingwine.libsyn.com/rss FOLLOW THE WINE ADVENTURE Website: http://www.austinbeeman.com Facebook: https://www.facebook.com/understandingwine Instagram: https://www.instagram.com/austinbeeman/ Twitter: https://twitter.com/AustinBeeman Work With Austin: http://www.austinbeeman.com/about-me or acbwine@gmail.com Austin Beeman is a 19 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux. 

Sonya Childress and Jesse Wente are among the most eloquent voices calling for change in the North American documentary industry. In June 2020, Childress published A Reckoning: The Documentary Film Industry Must Chart a New Path Forward that brought a critique over questions of authorship, accountability and ownership. She draws upon her experience working with Active Voice, Firelight Media and the Perspective Fund.Wente is an Anishinaabe writer and executive director of the Indigenous Screen Office (ISO). That organization published the On-Screen Protocols and Pathways guide to working with First Nations, Métis and Inuit Communities. He's the author of the new book Unreconciled: Family, Truth and Indigenous Resistance.Pure Nonfiction host Thom Powers interviewed Childress and Wente in September 2020 by teleconference for a panel titled Creating a Better Documentary Industry at the TIFF Industry Conference. This podcast excerpts the heart of the conversation as they confront questions of capitalism, journalistic objectivity and how to create meaningful change.This year's TIFF Industry Conference will take place Sept 9-14 including discussions on Documentary History, Telling Family Stories and more. You can register for a Digital Talks pass to watch anywhere in the world.

Pure Nonfiction host Thom Powers interviewed Childress and Wente in September 2020 by teleconference for a panel titled Creating a Better Documentary Industry at the TIFF Industry Conference. This podcast excerpts the heart of the conversation as they confront questions of capitalism, journalistic objectivity and how to create meaningful change.

Ashton and friend of the pod Chris Hussey do a deep dive on two insanely different tracks, Metropolitan Golf Links (Oakland, CA) and The Course at Wente Vineyards (Livermore, CA). Metro was designed by Johnny Miller, plays as a links-style course, has excellent views of downtown San Francisco and is adjacent to the Oakland airport so planes are constantly flying overhead. Wente was designed by Greg Norman and has some unbelievable views, especially from scenic vistas overlooking both the course and the vines. It definitely feels like a place where a golf course was never meant to go which gives players some challenging shots. If you don't execute at Wente, you're going to get lit on fire.

What Up With Rob and Chris: 1st of all OMG these were are the Best scones and Focaccia Bread we have ever had!!! www.Clovervalleyculinary.com www.wck.org (Really check this on out) Instagram- @CloverValleyCulinary Shouts to: @kithcenoflife @wckitchen Nieta Farms in Loomis Drew Schultz Bio: I transitioned from the Bay Area to the Foothills of Placer County to connect back to my love of Cuisine. I am bringing everything I've learned throughout my career path into an opportunity to share with everyone through wonderful pairings of food and drink. I've covered just about every aspect of the Food, Hospitality and Lodging industries, in the capacity of operations, logistics and management. I started my career at the age of 16, baking pizzas in a stone oven and keeping up with the grind as Scullery Boy. An opportunity to learn front of house operations had me spend several years at the Bay Area's cornerstone French restaurant, Le Virage in Walnut Creek. While there I was taught the three types of traditional service and table side cooking. I spent my days off stocking the wine room for the Sommelier, giving me hands on experience of the wines that Lolek the owner had travelled the World to bring to the customers. My passion to expand my knowledge afforded me to obtain a Hotel-Restaurant Management and Commercial Baking-Pastry degree from Diablo Valley College Hotel & Restaurant program, as well as graduating with Honors from the prestigious California Culinary Academy. My internship from the CCA landed me at the Auberge du Soleil in Rutherford, immersing me into the center of the wine world and “California Cuisine”. After some years in the Bay Area restaurant scene cooking at notables Spiedini and Max's Opera Cafe', I moved to our nations capitol in Washington D.C. to cook at the Jockey Club in the Ritz Carlton. Under World renowned Chef Hidemasa Yamamoto, I built a solid foundation of seasonal cuisine with high attention to detail and flavor. My time there was capped off with a promotion to Hotel Garde' Manger, to lead the Banquet team through the elections and into inauguration for many of the “who's who” about town. I was honored to be asked to move over to the new Ritz Carlton in Pentagon City to be Saucier for Two Stars Michelin Chef Gerard Pangaud. At the time, he was the youngest chef to achieve 2 stars and mentored me on all aspects of how a Chef is to conduct Cuisine in a top kitchen. The opportunity to lead my own kitchen and prepare regional Virginia Cuisine as our founding Fathers had done, brought me to the historic Bailiwick Inn, in Fairfax VA. As Chef there, I partnered with the Historical Society at Monticello as well as being asked to cook a dinner at the James Beard House in New York. The highly acclaimed Washington Post Food Critic, Phyllis Richman, wrote about the food as a place Thomas Jefferson would have stopped on his way to and from his home while President. A strong pull to get back to family had me back in the Bay Area with stints at the Pleasanton Hotel and Wente, then a 20 year career learning a whole new aspect of the industry with Diversey and Ecolab. My success there in sales and running a multi-million dollar business, opened up the opportunity to settle under the ageless oaks in Clover Valley. I hope to get to know many more of my neighbors here in Placer County so we can enjoy the bounty together! --- Support this podcast: https://podcasters.spotify.com/pod/show/what-up-with-rob-chris/support

The Painted Wolf The Den Chenin Blanc 2019 is part of The Den line of wines from the family-owned Painted Wolf Winery of Swartland, South Africa. The Den is their line of every day easy to drink wines.The name Painted Wolf is a reference to the endangered indigenous wild dogs that once roamed freely. A major part of the winery's mission is to raise money to help these animals survive. These wines are also vegan-friendly and certified sustainably farmed and produced.Chenin Blanc was originally found in the Loire Valley and the Languedoc regions of France. Today, South Africa is the largest producer of Chenin Blanc and accounts for 30% of the world's Chenin wines.Chenin Blanc is similar to Chardonnay in that it can be produced successfully with many styles of winemaking. With can be made from young, bright, crisp wines to heavily oaked age-worthy wines to outstanding Sparkling wines. That may be the major reason for Chenin Blanc not being on White wine rotation.Modern wine drinkers have figured out the code to Chardonnay; if it has a reference to butter, it is a well oaked Chard. They know Kendall-Jackson's and Wente's house styles, there are clues in the marketing that let you know what to expect.Painted Wolf The Den Chenin Blanc 2019 may well be a mystery to the average wine drinker. Like many other wine enthusiasts, I look forward to mystery wine, but I do not think it helps sales.South Africa is attempting to educate wine folks on the differences between the various SA wine regions. So, if you find a South African Chenin Blanc that you enjoy, keep a mental note of the area because that will go a long way to finding equally enjoyable wine.The grapes for the Painted Wolf The Den Chenin Blanc 2019 came from contracted vineyards of a local wine estate. This Chenin was fermented in stainless steel tanks. A small portion of the wine was aged in an oak barrel, the rest aged in stainless steel. The oak-aged Chenin Blanc was added back in during the blending stage.Like a wine from the 2019 vintage, the Painted Wolf The Den Chenin Blanc 2019 is a young wine intended to be consumed in the first year to two of release. The alcohol content is 13%.Painted Wolf The Den Chenin Blanc 2019 Tasting NotesThe color is a clear pale golden yellow. The nose is a stew of lemon, apple, melon, peach, and pear, all with a floral background. The Painted Wolf The Den Chenin Blanc 2019 is a bright wine of medium weight and full of flavor.It starts with juicy apple, lime, pink lemonade, dried apricot, and a sharp slap of spice. The mid-palate offers just a whiff of butter, a nutty, salty sensation, melon, and muted tangerine.The acidity is excellent; it gives the wine length and entices you to take another sip. The addition of the small portion of oak-aged Chenin Blanc kicks this wine up to the next level. It adds weight and complexity to an already tasty wine.The SummaryThe Painted Wolf The Den Chenin Blanc 2019 tastes great, period.I do not drink enough Chenin Blanc, mainly because I do not always head to the South African or Loire Valley section of the local wine shops.I do not know if I can pick a favorite from, Chardonnay, Sauvignon Blanc, or Chenin Blanc when it comes to White wine.Not to self, drink more Chenin Blanc in 2021.One of the reasons that Chenin Blanc can skip your mind is because the US West Coast wines seldom feature Chenin Blanc.I have heard that the Chenin Blanc wines from the Clarksburg AVA (south of Napa, west of Lodi) have great potential, so hopefully, there is a Chenin Blanc awakening on the horizon.

Attention all you Fisch's in the sea!!!!  Come swim down to the deepest depths of the ocean, and checkout my exclusive film review interview with Director Motke Dapp, and the leading costars of his new indie film Another Version Of You, Kristopher Wente, and Sara Antonio.

Phil Wente is the Vice Chairman of Wente Vineyards in Livermore CA. First established by his great Grandfather in 1883, The Wente family business is one of the oldest continuously operating wineries in CA, and is an amazing story of resilience, innovation, and adaptation. A remarkable heritage and legacy as generations 4, 5 and 6 of the Wente family continue in the vein of the generations before them.

Episode 94 - Carolyn Wente by Michelle Mandro

Wente Vineyards Riva Ranch Pinot Noir In this episode, Rob, Scott, and Becky all review the Wente Vineyards Riva Ranch Vineyard Pinot Noir.  Further, the show awards its Winery of the Year and Wine of the Year.  So come join us, on The Wine Vault.

Episode 91 - Niki Wente by Michelle Mandro

Yo!!!! TTG could not be more excited to offer this episode with CEO & 4th Generation Winegrower Carolyn Wente. With over 130 years of history here in the Livermore Valley, we are humbled at the opportunity to chat with this amazing woman. Talking all things wine and food! Carolyn shares her passion for food while taking us through a few things you might not have known about this valley. In the quest to find a regional identity who better to talk to than Carolyn. You won't want to miss what she has to say about the future of the region. It is Thanksgiving week and we hope you are enjoying responsibly together with your loved ones. Keep pushing for greatness and keep pushing us to be the greatest we can be. TTG Nation stand up!!!

Martha Barra Our guest today on California Wine Country with Steve Jaxon and Dan Berger is Martha Barra from Barra Winery of Mendocino. Charlie Barra started the home ranch in 1955. At the time they were growing "grapes that nobody cared about" as Dan Berger says, grapes that went into jug wine. But Charlie had friends in Napa Valley and asked them how to change the quality of his ranch's output. They began with 150 and have grown to 325 acres. Charlie passed away at 92, a year and a half ago. He was the godfather of north coast grape growing. He was always looking out for the other growers, too. Dan Berger tells about the early history of grape growing in Mendocino County. In the 1950s Charlie Barra was really a pioneer. It was 11 years before Robert Mondavi opened in Napa Valley. During that period, the ranches were growing grapes that were not producing fine wine, but there were varieties that produced large yields of pretty common wine. At the time, 90% of Mendocino County fruit was sent to other counties. Today it's 75%. They grow 9 different varietals, Barra of Mendocino and Girasole, which means Sunflower in Italian. They are tasting a Chardonnay, from the old Wente clone, they have 15 or 20 acres of it. There is a lot of tropical fruit, pineapple and a tiny bit of banana, rich on the tongue but finishes light. It's delicious by itself and it has good acidity in the background. Dan Berger says that the Barra wines have become more distinctive in the last few years. The Pinot Blanc is one of their pet projects. It is an under-rated variety. There are only about 10 people making it in California. There are only 438 acres of it in California and they have 14 acres of it, says Martha Barra. Dan Berger tells how the producers today are making low-oak styles. It's mainly grown in Alsace in France. Dan Berger says it is an example of how different Chardonnay and Pinot Blanc can be from one another. Chardonnay is a blank slate and Pinot Blanc has more fruit components so it can be more distinctive. "It's smooth as hell," declares Steve. Martha Barra explains that you press Pinot Blanc off the skins immediately, to preserve its apple, melon and citrus flavors. This wine is a blend of fruit from two of their Pinot Blanc vineyards, one of old vines and one of younger ones. It retails for about $14 or $15. Their wines are available at Bottle Barn and other local retailers. Girasole and Barra of Mendocino wines are available at Bottle Barn. They have won more awards for their Pinot Blanc than for any of their other wines. Dan Berger enjoys judging Pinot Blancs because it's always a treat. He also says it would go well with spicy Thai food. They are certified organic farmers, and have been for 28 years. Charlie Barra used to joke, "I've been farming organic for 50 years, but the first 30 I didn't know it," because he was doing it before the official credentials were established. Barra of Mendocino gets about 30% new French oak per year, so that drives their price up, but it's just a different style. The other label is Girasole (pronounced "gi-ra-SO-le") which means sunflower in Italian. (Gira means turn, and sole means sun, so it means, "the flower that turns with the sun.") This wine has a screw cap, which Dan says is the secret to great white wine. They also use sugar cane corks, which are incapable of producing cork taint. They also taste their Zinfandel. Dan says that Mendocino County produces some of California's finest Zinfandel fruit. This one has beautiful raspberry and tart cherry flavors, and the oak is so much in the background that you don't smell it at all. Martha Barra says they strive to make wines that are balanced. She learned this from John Parducci, who was the godfather of winemaking in Mendocino County. This is a world-class Zinfandel, says Dan. He adds that this is a very consistent wine, year after year. They blend this wine with some fruit from an almost dry-farmed vineyard ...

Our guest today on California Wine Country with Steve Jaxon and Dan Berger is Martha Barra from Barra Winery of Mendocino. Charlie Barra started the home ranch in 1955. At the time they were growing "grapes that nobody cared about" as Dan Berger says, grapes that went into jug wine. But Charlie had friends in Napa Valley and asked them how to change the quality of his ranch's output. They began with 150 and have grown to 325 acres. Charlie passed away at 92, a year and a half ago. He was the godfather of north coast grape growing. He was always looking out for the other growers, too. Dan Berger tells about the early history of grape growing in Mendocino County. In the 1950s Charlie Barra was really a pioneer. It was 11 years before Robert Mondavi opened in Napa Valley. During that period, the ranches were growing grapes that were not producing fine wine, but there were varieties that produced large yields of pretty common wine. At the time, 90% of Mendocino County fruit was sent to other counties. Today it's 75%. They grow 9 different varietals, Barra of Mendocino and Girasole, which means Sunflower in Italian. They are tasting a Chardonnay, from the old Wente clone, they have 15 or 20 acres of it. There is a lot of tropical fruit, pineapple and a tiny bit of banana, rich on the tongue but finishes light. It's delicious by itself and it has good acidity in the background. Dan Berger says that the Barra wines have become more distinctive in the last few years. The Pinot Blanc is one of their pet projects. It is an under-rated variety. There are only about 10 people making it in California. There are only 438 acres of it in California and they have 14 acres of it, says Martha Barra. Dan Berger tells how the producers today are making low-oak styles. It's mainly grown in Alsace in France. Dan Berger says it is an example of how different Chardonnay and Pinot Blanc can be from one another. Chardonnay is a blank slate and Pinot Blanc has more fruit components so it can be more distinctive. "It's smooth as hell," declares Steve. Martha Barra explains that you press Pinot Blanc off the skins immediately, to preserve its apple, melon and citrus flavors. This wine is a blend of fruit from two of their Pinot Blanc vineyards, one of old vines and one of younger ones. It retails for about $14 or $15. Their wines are available at Bottle Barn and other local retailers. They have won more awards for their Pinot Blanc than for any of their other wines. Dan Berger enjoys judging Pinot Blancs because it's always a treat. He also says it would go well with spicy Thai food. They are certified organic farmers, and have been for 28 years. Charlie Barra used to joke, "I've been farming organic for 50 years, but the first 30 I didn't know it," because he was doing it before the official credentials were established. Barra of Mendocino gets about 30% new French oak per year, so that drives their price up, but it's just a different style. The other label is Girasole (pronounced "gi-ra-SO-le") which means sunflower in Italian. (Gira means turn, and sole means sun, so it means, "the flower that turns with the sun.") This wine has a screw cap, which Dan says is the secret to great white wine. They also use sugar cane corks, which are incapable of producing cork taint. They also taste their Zinfandel. Dan says that Mendocino County produces some of California's finest Zinfandel fruit. This one has beautiful raspberry and tart cherry flavors, and the oak is so much in the background that you don't smell it at all. Martha Barra says they strive to make wines that are balanced. She learned this from John Parducci, who was the godfather of winemaking in Mendocino County. This is a world-class Zinfandel, says Dan. He adds that this is a very consistent wine, year after year. They blend this wine with some fruit from an almost dry-farmed vineyard at 900 feet above sea level, where they grow Petit Syrah and Zinfandel.

Anishinaabe broadcaster and writer Jesse Wente is one of the most recognizable Indigenous voices on the Canadian media landscape. For more than two decades, he has been a columnist and producer that is not afraid of criticizing the media, including those that write his cheques. Wente believes there has been great strides in the Canadian media for Indigenous peoples, but behind the scenes it’s a different story, he told Host Dennis Ward on Face to Face.

Anishinaabe broadcaster and writer Jesse Wente is one of the most recognizable Indigenous voices on the Canadian media landscape. For more than two decades, he has been a columnist and producer that is not afraid of criticizing the media, including those that write his cheques. Wente believes there has been great strides in the Canadian media for Indigenous peoples, but behind the scenes it’s a different story, he told Host Dennis Ward on Face to Face.

Karla Wente, PT, DPT, WCS, CLT and Megan Lamphere, PT, DPT started PhysioSage because they knew the importance of quality patient education in healthcare and wanted to make it easier for therapists to deliver. They offer accessible and affordable self-reflection courses, teaching & learning tools, mentoring, and more. Karla and Megan's mission at PhysioSage is to provide you the resources and knowledge that you need to become a truly effective patient educator! PhysioSage Website - https://www.physiosage.org/ PhysioSage Instagram - https://www.instagram.com/physiosage/ Free Simple Reflection Tool - https://www.subscribepage.com/simplereflectiontool Non-Clinical 101 course – Save $50! - https://academy.thenonclinicalpt.com/p/non-clinical-101/?affcode=234239_csmvqv8y&coupon_code=SAVE50 Head over to Apple Podcasts to Leave us a Rating and Review! https://podcasts.apple.com/us/podcast/the-beyond-physical-therapy-podcast/id1516166281 And Check Us Out on Instagram at https://www.instagram.com/beyondptpodcast/ Support the show on Patreon! - patreon.com/beyondptpodcast

Chardonnay kan være mange ting. Forskellen på en fransk og en amerikansk flaske kan eksempelvis være enorm. Det mener i hvert fald vinskribent Niels Lillelund.I et nyt afsnit af ”Hvad drikker Lillelund?” gør han medvært Palle Weis og lytterne klogere på Chardonnay.De to værter smager på disse vine i løbet af programmet:Coilombard, The Right Pick, Chardonnay, Californien. 45 kr. Skjold Burne (2*, 79 point)Leflaive & Associés, Ruilly 1er Cru 2018. 400 kr. Sigurd Müller. (5*, 91+ point)J.M. Boillot, Montagny 1er Cru 2018. 230 kr. Sigurd Müller (4*, 90 point)Fullerton, Three Otters, Chardonnay, Oregon 2017. 170 kr. (v/ 12 fl.) Philipson (3*, 88 point)Wente, Morning Fog Chardonnay, Livermore Valley 2018, 110 kr. Skjold Burne. (4*, 89 point)Domaine Faiveley, Mercurey Clos Rochette, 185 kr. Sigurd Müller. (5*, 90+ point)Til sidst i programmet afslører værterne ugens fund, som ikke har noget med Chardonnay at gøre, men til gengæld er en fantastisk rød italiener, der lige nu fås til en skarp pris.

In this episode of Wine & Wisdom, Thomas, Cam and Chris discuss the shift and future of real estate. The office of the future is here to stay. There is no doubt that things are forever changing at a very fast pace. Success is not about doing everything, but knowing how much you can take at a time. Thomas, Cam and Chris also discuss the need to receive loyalty from your leaders, the same way you should be loyal towards them. In this episode, Thomas brings a 2016 Beyer Ranch Zinfandel from Wente, California. Cam brings a 2010 Cabernet Sauvignon from Katnook Estate, Coonawarra and Chris brings a 2012 Cabernet Sauvignon also from Katnook Estate, Coonawarra.

A pair of new assistant coaches join the podcast in baseball pitching coach Jon Wente and men's basketball assistant Ed Schilling.

Big Shiny Takes is back with an episode on a columnist that is truly memorable for all the wrong reasons, Margaret Wente. But first we briefly discuss the WE scandal engulfing Canadian news, before launching into a discussion of tHe LetTeR and cAnCeL cUlTuRe to set the scene for Wente's woe-is-me shtick. If you haven't been keeping track, Wente was recently appointed to a meaningless college society/illuminati front called The Quadrangle Society. This was met with criticism due to several wrinkles in Wente's career (plagiarism, defending race science, writing dumb anti-environmentalist columns). As we find out in her column published in Quillette, the world's leading phrenology journal, the appointment didn't go the way she had planned, but she is definitely not upset about it. We're joined this week by PressProgress reporter and host of Rank and File Radio Emily Leedham (@Emily_Leedham_).Links Rank and File Radio - Prairie Edition - Bill 32: Jason Kenney's Attack on the Rand Formula & MoreCitations Needed - News Brief: The Harper's Letter and Our Extremely Narrow, Self-Serving Definition of Cancel CultureJesse Brown - Crime and Fraud at WE Charity in KenyaJesse Brown - Trudeau Family Paid Hundreds of Thousands By WE OrganizationSandy Hudson on cancel cultureAlex McCuaig - Lethbridge police officers temporarily demoted in connection with surveillance of NDP cabinet ministerFollow Big Shiny Takes on Twitter or Instagram!@bigshinytakes

Vasy: The Salesman is a book written by Thomas that follows a salesman throughout his career in real estate. Vasy brings to light the beauty of a career in sales, the mindset of a salesman, the important support role a family plays and how to reach the next level in life. Together with Cam and Chris, they discuss the lessons they have personally learnt from the book. The book needs to be understood, not as a selling tool but as a relationship philosophy. A philosophy that sales is everywhere, beginning with your “Self”. In this episode, Thomas brings a 2018 Forty-Two Degrees South, Pinot Noir from Tasmania, Cam brings a 2018 Chardonnay from Wente, Livermore Valley and Chris brings a 2017 Estate Old Vin, Grenache from Hemera Estate, Barossa Valley. Be sure to use the code: WISE20 for a discount when purchasing from Hemera Estate. For more on Vasy: The Salesman, visit: https://www.vasy.com.au

In this episode Quake chats clones, guitars, Alexa, and Chardonnay - the Wente Single Vineyard (Riva Ranch) Chardonnay 2018.Wente is the First Family of Chardonnay, and they're doing something pretty cool - a virtual wine tasting app for your Amazon Echo or Google Home device.So why should we tell you all about this wine when Alexa can do it for us? Pour yourself a glass & listen now ...

Should you leave home to play hockey?In today's episode I talk to one of my very best friends about exactly that. Enjoy!

“Reconciliation is dead and it was never really alive.” That’s the bold assertion from broadcaster and artist Jesse Wente (Serpent River First Nation) in a commentary about Canada’s official efforts since 2013 to come to grips with the country’s historical treatment of its Indigenous residents. His comments come as Canadian elected leaders fail to find a viable solution for the resistance against the Coastal GasLink pipeline across traditional Wet’suwet’en territory. We’ll get Wente’s views and hear about his career as a broadcaster, film curator and his role as director of the Indigenous Screen Office.

We are excited to air this week's 2 part episode with Livermore's own Karl Wente. We have spent the last two seasons building a voice for regional maturity and sitting down with fifth-generation winemaker Karl was genuinely insightful. With the vote just one day from wrapping up, we make sure to spend some time on MEASURE P and the value of tourism here in the valley. The Wente family has been stewards of this region for over a hundred years, here first hand what the family believes is needed for our region to thrive. We also dive into our local newspaper (The Independent) discussing the owner's attempt at halting regional maturity with her NO on P campaign. We take strides in the right direction on a regional identity as Collin and Karl discuss the possibilities of Cabernet Franc being our new local staple...Which Karl describes as a beautiful love child of Merlot and Cabernet Sauvignon. You won't want to miss Karl talk about his friend and mentor 'Don' Julio Covarrubias. There is truly a little bit of everything in this episode, and we hope you enjoy it. Get out and VOTE YES ON P - Yes on Progress.

Laurence Sterling from Iron Horse Vineyards is here today with Steve Jaxon and Dan Berger on California Wine Country. Barry Herbst, the wine buyer at Bottle Barn, is also here. The Iron Horse Vineyards property was one of the original post-gold-rush farm estates. The owners sold it to Rodney Strong, who had a vision in the late ‘60s and early ‘70s that it would be an ideal place to grow Chardonnay and Pinot Noir. Then Laurence Sterling's father who was an international attorney living in Paris, brought back a large wine collection when he bought the vineyard and moved to California. He realized that he liked Pinot Noir because his cellar had less of it because he liked to drink it. They are tasting the 2015 Estate Chardonnay. Barry Herbst says they have it at Bottle Barn. They started a significant replanting of their vineyard in 2005, to focus on clones. 80% or so of California Chardonnay is Clone 4, the Wente clone. He wanted to get away from that by planting other clones. He had planted some Dijon clone Chardonnays, which were good for sparkling. He found two that he liked, one a version of the Wente called Heidl, and another, called Rued, after the California viticulturalist who developed it. That combination allowed them to develop a Chardonnay wine of unique character. Dan Berger describes opening a bottle of 2005 Rued Iron Horse Chardonnay recently and letting it set in a decanter for about an hour. He says, “This stuff is just totally phenomenal. It's why I bought as much as I did at the beginning.” Steve asks Dan to tell him why he likes this Chard so much and the answer is, it is transitional. In another three or four or ten years this 2015 will be even better. Dan says that most California Chardonnays are not made with the carefully selected grapes and the highest level of skill in winemaking, but the Iron Horse ones are, and it shows. They can last 15-20 years. Laurence Sterling Their winemaker looks for a perfect oak balance and one of his techniques is to use water-bent or steam-bent barrels. Most barrel staves are bent over flame, which toasts the wood and imparts a kind of raw openness. They do toast them, but only after they have steamed them. The other trait is that they will use some malolactic fermentation, as needed. Laurence and his wife and two children moved to Sonoma County from Los Angeles in 1990, after working there as a corporate attorney. He eventually took over vineyard operations. They also taste a 2017 unoaked Chardonnay, which Dan Berger calls the most transparent wine you can make in California, because there is no barrel and nothing else between you and the wine. Decanting it for an hour or a day allow it to open up a lot. It's like Chablis, with no oak, in that way. The unoaked Chard came about “totally by accident” at first. Since their bladder press broke they had to extract the juice differently, in the de-stemmer, which had the effect of moderating the acidity. Also, barrels were scarce. So their motto is “adapt, improvise, improve.” The unoaked slightly outsells the estate Chardonnay at Bottle Barn, says Barry Herbst. All the Wente clones date back to the Wente vineyard planted in 1913 from Chardonnay rootstock delivered from the University of Montpellier, France. From there, they distributed cuttings which ended up all over the state and nobody really kept track of where or when.

Laurence Sterling from Iron Horse Vineyards is here today with Steve Jaxon and Dan Berger on California Wine Country. Barry Herbst, the wine buyer at Bottle Barn, is also here. The Iron Horse Vineyards property was one of the original post-gold-rush farm estates. The owners sold it to Rodney Strong, who had a vision in the late ‘60s and early ‘70s that it would be an ideal place to grow Chardonnay and Pinot Noir. Then Laurence Sterling’s father who was an international attorney living in Paris, brought back a large wine collection when he bought the vineyard and moved to California. He realized that he liked Pinot Noir because his cellar had less of it because he liked to drink it. They are tasting the 2015 Estate Chardonnay. Barry Herbst says they have it at Bottle Barn. They started a significant replanting of their vineyard in 2005, to focus on clones. 80% or so of California Chardonnay is Clone 4, the Wente clone. He wanted to get away from that by planting other clones. He had planted some Dijon clone Chardonnays, which were good for sparkling. He found two that he liked, one a version of the Wente called Heidl, and another, called Rued, after the California viticulturalist who developed it. That combination allowed them to develop a Chardonnay wine of unique character. Dan Berger describes opening a bottle of 2005 Rued Iron Horse Chardonnay recently and letting it set in a decanter for about an hour. He says, “This stuff is just totally phenomenal. It’s why I bought as much as I did at the beginning.” Steve asks Dan to tell him why he likes this Chard so much and the answer is, it is transitional. In another three or four or ten years this 2015 will be even better. Dan says that most California Chardonnays are not made with the carefully selected grapes and the highest level of skill in winemaking, but the Iron Horse ones are, and it shows. They can last 15-20 years. Their winemaker looks for a perfect oak balance and one of his techniques is to use water-bent or steam-bent barrels. Most barrel staves are bent over flame, which toasts the wood and imparts a kind of raw openness. They do toast them, but only after they have steamed them. The other trait is that they will use some malolactic fermentation, as needed. Laurence and his wife and two children moved to Sonoma County from Los Angeles in 1990, after working there as a corporate attorney. He eventually took over vineyard operations. They also taste a 2017 unoaked Chardonnay, which Dan Berger calls the most transparent wine you can make in California, because there is no barrel and nothing else between you and the wine. Decanting it for an hour or a day allow it to open up a lot. It’s like Chablis, with no oak, in that way. The unoaked Chard came about “totally by accident” at first. Since their bladder press broke they had to extract the juice differently, in the de-stemmer, which had the effect of moderating the acidity. Also, barrels were scarce. So their motto is “adapt, improvise, improve.” The unoaked slightly outsells the estate Chardonnay at Bottle Barn, says Barry Herbst. All the Wente clones date back to the Wente vineyard planted in 1913 from Chardonnay rootstock delivered from the University of Montpellier, France. From there, they distributed cuttings which ended up all over the state and nobody really kept track of where or when.

Joining us tonight is  an actor/writer, who stars in the new independent film Another Version of You taking us on a crazy ride of alternate universes and personal choices as he desperately seeks the one thing he thinks wants discovering that maybe life is a bit more complicated than just one choice. It’s a romcom, it’s a drama, it’s fun and quirky and very much worth a look.  Here to chat with us about this and anything else under the universe, we are proud to welcome Kristopher Wente!

Go behind the scenes at Minster Bank and hear what makes our organization great: Our people. Discover stories and hear from the people who make it all possible. In this episode, Beth Wente discusses how Minster Bank keeps customers safe from fraud, and how you can protect yourself, too. Securities and Investment Products offered through the Minster Bank Private Wealth Management Group: * Not FDIC insured * May lose value * Not financial institution guaranteed * Not a deposit * Not insured by any federal government agency. Member FDIC | Equal Housing Lender Music credit: Break The Limits by Unwritten Stories | https://soundcloud.com/unwritten-stories Music promoted by https://www.free-stock-music.com Creative Commons Attribution-ShareAlike 3.0 Unported https://creativecommons.org/licenses/by-sa/3.0/deed.en_US

Welcome to the History of Computing Podcast, where we explore the history of information technology. Because understanding the past prepares us to innovate of the future! Todays episode is is on the microphone. Now you might say “wait, that's not a computer-thing. But given that every computer made in the past decade has one, including your phone, I would beg to differ. Also, every time I record one of these episodes, I seem to get a little better with wielding the instruments, which has led me to spend way more time than is probably appropriate learning about them. So what exactly is a microphone? Well, it's a simple device that converts mechanical waves of energy into electrical waves of energy. Microphones have a diaphragm, much as we humans do and that diaphragm mirrors the sound waves it picks up. So where did these microphones come from? Well, Robert Hooke got the credit for hooking a string to a cup in 1665 and suddenly humans could push sound over distances. Then in 1827 Charles Wheatstone, who invented the telegraph put the word microphone into our vernacular. 1861 rolls around and Johan Philipp Reis build the Reis telephone, which electrified the microphone using a metallic strip that was attached to a vibrating membrane. When a little current was passed through it, it reproduced sound far away. Think of this as more of using electricity to amplify the effects of the string on the cup. But critically, sound had been turned into signal. In 1876, Emile Berliner built a modern microphone while working on the gramophone. He was working with Thomas Edison at the time and would go on to sell the patent for the Microphone to The Bell Telephone Company. Now, Alexander Graham Bell had designed a telephone transmitter in 1876 but ended up in a patent dispute with David Edward Hughes. And as he did with many a great idea, Thomas Edison made the first practical microphone in 1886. This was a carbon microphone that would go on to be used for almost a hundred years. It could produce sound but it kinda' sucked for music. It was used in the first radio broadcast in New York in 1910. The name comes from the cranes of carbon that are packed between two metal plates. Edison would end up introducing the diaphragm and the carbon button microphone would become the standard. That microphone though, often still had a built0-in amp, strengthening the voltage that was the signal sound had been converted to. 1915 rolls around and we get the vacuum tube amplifier. And in 1916, E.C. Wente of Bell Laboratories designed the condenser microphone. This still used two plates, but each had an electrical charge and when the sound vibrations moved the plates, the signal was electronically amplified. Georg Neumann then had the idea to use gold plated PVC and design the mic such that as sound reached the back of the microphone it would be cancelled, resulting in a cardioid pattern, making it the first cardioid microphone and an ancestor to the microphone I'm using right now. In the meantime, other advancements were coming. Electromagnets made it possible to add moving coils and ribbons and Wente and A.C. Thuras would then invent the dynamic, or moving-coil microphone in 1931. This was much more of an omnidirectional pattern and It wasn't until 1959 that the Unidyne III became the first mic to pull in sound from the top of the mic, which would change the shape and look of the microphone forever. Then in 1964 Bell Labs brought us the electrostatic transducer mic and the microphone exploded with over a billion of these built every year. Then Sennheiser gave us clip-on microphones in the 80s, calling their system the Mikroport and releasing it through Telefunken. No, Bootsie Collins was not a member of Telefunken. He'd been touring with James Brown for awhile ad by then was with the Parliament Funkadelic. Funk made a lot of use of all these innovations in sound though. So I see why you might be confused. Other than the fact that all of this was leading us up to a point of being able to use microphones in computers, where's the connection? Well, remember Bell Labs? In 1962 they invented the electret microphone. Here the electrically biased diaphragms have a capacitor that changes with the vibrations of sound waves. Robert Noyce had given us the integrated circuit in 1959 and of microphones couldn't escape the upcoming Moore's law, as every electronics industry started looking for applications. Honeywell came along with silicon pressure sensors, and by 65 Harvey Nathanson gave us a resonant-gated transistors. That would be put on a Monolithic chip by 66 and through the 70s micro sensors were developed to isolate every imaginable environmental parameter, including sound. At this point, computers were still big hulking things. But computers and sound had been working their way into the world for a couple of decades. The technologies would evolve into one another at some point obviously. In 1951, Geoff Hill pushed pules to a speaker using the Australian CSIRAC and Max Mathews at Bell Labs had been doing sound generation on an IBM 704 using the MUSIC program, which went a step further and actually created digital audio using PCM, or Pulse-Code Modulation. The concept of sending multiplexed signals over a wire had started with the telegraph back in the 1870s but the facsimile, or fax machine, used it as far back as 1920. But the science and the math wasn't explaining it all to allow for the computer to handle the rules required. It was Bernard Oliver and Claude Shannon that really put PCM on the map. We've mentioned Claude Shannon on the podcast before. He met Alan Turing in 43 and went on to write crazy papers like A Mathematical Theory of Cryptography, Communication Theory of Secrecy Systems, and A Mathematical Theory of Communications. And he helped birth the field of information theory. When the math nerds showed up, microphones got way cooler. By the way, he liked to juggle on a unicycle. I would too if I could. They documented that you could convert audio to digital by sampling audio and modulation would be mapping the audio on a sine wave at regular intervals. This analog-to-digital converter could then be printed on a chip that would output encoded digital data that would live on storage. Demodulate that with a digital to analog converter, apply an amplification, and you have the paradigm for computer sound. There's way more, like anti-aliasing and reconstruction filters, but someone will always think you're over-simplifying. So the evolutions came, giving us multi-track stereo casettes, the fax machines and eventually getting to the point that this recording will get exported into a 16-bit PCM wave file. PCM would end up evolving to LPCM, or Linear pulse-control modulation and be used in CDs, DVDs, and Blu-ray's. Oh and lossleslly compressed to mp3, mpeg4, etc. By the 50s, MIT hackers would start producing sound and even use the computer to emit the same sounds Captain Crunch discovered the tone for, so they could make free phone calls. They used a lot of paper tape then, but with magnetic tape and then hard drives, computers would become more and more active in audio. By 61 John Kelly Jr and Carol Lockbaum made an IBM 7094 mainframe sing Daisy Bell. Arthur C. Clarke happened to see it and that made it into 2001: A Space Odyssey. Remember hearing it sing that when it was getting taken apart? But the digital era of sound recording is marked as starting with the explosion of Sony in the 1970s. Moore's Law, they got smaller, faster, and cheaper and by the 2000s microelectromechanical microphones web mainstream, which are what are built into laptops, cell phones, and headsets. You see, by then it was all on a single chip. Or even shared a chip. These are still mostly omnidirectional. But in modern headphones, like Apple AirPods then you're using dual beam forming microphones. Beamforming uses multiple sensor arrays to extract sounds based on a whole lot of math; the confluence of machine learning and the microphone. You see, humans have known to do many of these things for centuries. We hooked a cup to a wire and sound came out the other side. We electrified it. We then started going from engineering to pure science. We then analyzed it with all the math so we better understood the rules. And that last step is when it's time to start writing software. Or sometimes it's controlling things with software that gives us the necessary understanding to make the next innovative leap. The invention of the microphone doesn't really belong to one person. Hook, Wheatstone, Reis, Alexander Graham Bell, Thomas Edison, Wente, Thuras, Shannon, Hill, Matthews, and many, many more had a hand in putting that crappy mic in your laptop, the really good mic in your cell phone, and the stupidly good mic in your headphones. Some are even starting to move over to Piezoelectric. But I think I'll save that for another episode. The microphone is a great example of that slow, methodical rise, and iterative innovation that makes technologies truly lasting. It's not always shockingly abrupt or disruptive. But those innovations are permanently world-changing. Just think, because of the microphone and computer getting together for a blind date in the 40s you can now record your hit album in Garage Band. For free. Or you call your parents any time you want. Now pretty much for free. So thank you for sticking with me through all of this. It's been a blast. You should probably call your parents now. I'm sure they'd love to hear from you. But before you do, thank you for tuning in to yet another episode of the History of Computing Podcast. We're so lucky to have you. Have a great day!

The StoryThe Wente Morning Fog Chardonnay 2017 is 98% Chardonnay and 2% Gewürztraminer sourced from Wente estate vineyards in the Livermore Valley AVA located across the Bay from San Fransico in the northern section of the Central Coast AVA. Wente Vineyards started in the 1880s and has been in continuous operation since then (they didn't close during Prohibition). Wente is one of the cornerstones of American winemaking, their work in the vineyards developing hardy disease-resistant grape clones is still the basis for most vineyards. The Wente Chardonnay clones (there are more than one) comprises 80% of all Chardonnay grown in California. I have had a Bordeaux winemaker tell me that they use the Wente Cabernet Sauvignon clone for their high-end Bordeaux blends. He said it was a healthier vine and Wente originally got their Cabernet vines from Bordeaux anyway. Livermore Valley AVA is located on the east side of the San Fransico Bay and is unique because the valley runs east-west, most valleys in the wine regions run north-south. Livermore Valley gets the full benefits of the cool breezes off the Bay and the cooling morning fog (so that's where the name comes from).Wente is the first California winery to sell wine with Chardonnay on the label (back in the 1930s). The Morning Fog uses several Wente Chardonnay clones and is fermented in 50% neutral American oak and 50% in stainless steel vats. The neutral oak portion of the Chardonnay was aged "on lees" for 5 months, the stainless steel parcel was also aged for 5 months. 50% of this portion aged "on lees" and the 50% with the lees removed. Lees are the dead, spent yeast and grape residue bits, "on lees" means those bits are left in with the aging wine. They add texture and a salty nutty flavor and when stirred can bring a creamy mouth-feel, the oak barrel Chardonnay was stirred. Neutral oak does not add much if any flavor to the wine, but brings a different character to the Chardonnay since wood barrels allow for a tiny bit of oxygen to get to the wine and stainless steel does not. There is a noticeable difference in wine aged in barrel, even neutral barrel than wine aged in stainless steel. This Chardonnay should not have a great deal of oak influence, but it went through a very precise and detailed winemaking technique. The alcohol content is 13.5%  And if your interested James Suckling scored this Chardonnay 91 Points.The Tasting NotesThe color is a clean, clear, wheat yellow. The nose is elegant, it is not just a rush of ripe fruit and citrus, there is honey, brown butter, lemon curd, green apple, lime, Anjou pear, light spice, and French Vanilla, all with a floral edge. This is a bright, alive Chardonnay, crisp and lean, with a pleasing flavor. It starts with lemon cream, tart apple, vanilla, soft, and exotic spice. The mid-palate brings juicy peach mixed with pear, melon, and tart, unsweetened pineapple. The mouth-feel allows the flavors to engage your palate and the acidity is very well-balanced. The finish is full and long.The Summary I have long been a fan of the Wente Morning Fog Chardonnay, as a matter of fact, this is a Chardonnay that I compare all other Chardonnay. I think I found it for around $12 and it is rare that I find an expensive Chardonnay that I like better. It is really well-made and there is a lot of flavor happening in your glass. In France "terrior" is everything. That is the sense of place of the grapes in the vineyard and the winemakers' knowledge of these grapes that have been passed down over the generations. Wente Vineyards has "terroir" in spades, they created the grape clones and have winemaking knowledge passed down for 5 generations, all with 130 something years of knowing their vineyards and climate. Wente is legit and they have seriously good knowledge in producing Chardonnay (other grapes and wines, too).

Ready to get to know the man behind the mic? Host of What2Know and W2O CMO, Aaron Strout is this week's guest. He chats with Lisa Kalfus, VP of Marketing at Wente, about all things marketing and about the mentors who have impacted him profoundly. Plus, he shares two stellar book recs.

Bibiana González Rave, owner and winemaker of her own label Alma de Cattleya is our guest today, together with Robert Larsen and The Larsen Projekt. Robert has been on the show a few times before. Bibiana was born and raised in Medellin, Colombia, including during some of the most turbulent times there. She went to France to work and study, for 6 years. She came to California in 2004 and she started her brand in 2011 as a showcase of Sonoma and Napa Valley. She does it all, she is the winemaker, sales agent, general manager and also a mother of two. Dan has been writing about wine for more than 40 years, and very rarely does such an impressive wine come in “over the transom” like this one did. Their production is pretty small. They made 300 cases of Rosé, 1000 of SB. She wants to keep affordable price points. Cattleya is the name of an orchid which is the national flower of Columbia. In the name, she wanted to showcase her roots without using her personal name. She is the only Columbian winemaker in the world. They were not a wine making country, they are far from Chile and Argentina, they don’t have seasons, they are more tropical, and they don’t have seasons, so there is no production. That’s why she went to France for her training. Dan says that winemakers who trained in Europe are very respectful of acidity. The wines show a personality in their acidity, and a tiny sip is enough to sense what’s happening. Bibiana has brought a 2017 Chardonnay, Pinot Noir, a Sonoma red blend and a Napa Valley Cab. Each one was aged and barrelled for 15 months. Dan says the Chardonnay is not trying to emulate the richer styles of wine. It is more like a Chablis, with citrus tones and great acidity. Bibiana says the aging was in neutral oak. She loves the complexity from using different clones, Wente and Dijon clones. Dan says this is an astoundingly complex wine, but not in the usual sense. This is subtle complexity. They taste their 2017 Pinot Noir. They label it Sonoma County but it has some Sonoma Coast fruit in it. Dan says it needs to breathe, and it’s very young. It could stand three hours in a decanter. Great Burgundies are not released until they are three or three and a half years old. Bibiana has chosen to use the DIAM cork. These are almost the equivalent of screw caps, as far as security. The seal is excellent, there is no oxygen at all. There are ratings for these corks that measure their impermeability and all the French producers are adopting it. The last bottle Bibiana has brought is the only Napa Valley Cabernet that she makes. Since she trained in France, she knows the style. She wanted it to be priced below average for the region, so this is only $48. Dan detects wild cherries and tobacco flavors in it.

Pour one out for Margaret Wente: she's leaving the Globe. The Irvings tighten their grip on New Brunswick news, and some Toronto councillors are learning not to cross Warren Kinsella. Sean Craig co-hosts. This episode is brought to you by our listeners. Please consider becoming a monthly supporter.  Support CANADALAND: http://canadalandshow.com/join See omnystudio.com/listener for privacy information.

Bernie Orsi and Rusty Eddy from Orsi Family Vineyards join Steve Jaxon and Dan Berger on California Wine Country today. Rusty Eddy’s brother is Tom Eddy, the winemaker. Rusty does public relations for the winery. Tom Eddy has a long history as a winemaker. He graduated from UC Davis in 1975 and first worked for Wente. He has had a label of his own since 1991. They taste a 1994 Cabernet that Tom Eddy made. The grapes are from the Dr. Crane vineyard. Rusty describes a “vertical” tasting, of Tom Eddy wines, meaning one from each year 1991-1996 then six more. This 1994 is still in good shape. Dan says that in the warmer regions, the acid is not always in perfect condition, in Cabernets. 1994 was warmer, so riskier, and probably the 1995s are in better shape. But Cabernet just needs time to develop. Orsi Vineyards is unique as a California grower of many Italian varietals, which are so abundant all over Italy but which are hardly known at all in California due to the dominance of the principal French varietals (the "usual suspects" being Cabernet Sauvignon, Chardonnay, Merlot and Pinot Noir, as well as Sauvignon Blanc). Orsi Vineyards features Sangiovese, Aglianico, Montepulciano, Nebbiolo, Fiano, Barbera, Negroamaro, Sagrantino, Schioppettino, Primitivo and Biancolella. They also grow some Cabernet, which is also grown in Italy. These are all ready to be discovered by wine consumers who are only familiar with the other more common grape varieties. Orsi Vineyards started with Bernie Orsi purchased a vineyard in 1990. It was in Healdsburg and was a cattle ranch. They looked into the possibility of planting grapes and were advised against it because of soil types, etc. Someone suggested he visit Rich Kunde who was growing grapes. He said there is no undesirable place to grow grapes and there was a rootstock for any soil. He decided that “4453” rootstock from France does well in the high magnesium soils in there area. Dan asks how he came up with the Italian varieties. In 1992 or 3 he had the largest planting of 4453 rootstock, Cabernet, Chardonnay and Merlot. He found them boring. He was always fascinated traveling to Italy and found the wine excellent and he noticed you could drink it with a meal and still walk away unimpaired. He went to Ischia, off the coast of Naples, where his grandmother came from. She left in 1916, same time Steve’s grandparents left. (The family ended up in San Pedro, California, because they were fishermen.) He encountered a wine in Ischia and it turned out to be Biancolella d’Ischia. The Ischians say it is unique to their island. It went well with fish and shellfish. He wanted to import the vines so he contacted some commercial grapevine importers. He learned that they were studying two or three Biancolella plants at UC Davis, for research into pest and disease resistance. About 5 or 6 years ago he planted some, then soon after he also planted other Italian varieties, including Montepulciano, Sangiovese, Negroamaro and others. These varietals have their own characteristics unlike the familiar French-named varietals that are more common in California. Dan tastes a lemon flavor in the Biancolella. “This is delicious!” says Steve. “…freshness, a little minerality in the finish, bright, clean and crisp,” says Dan. Despite the genealogy of grapes which cross national borders, the local growers, by tradition, are proud of their local varieties and take care to maintain the production and quality of any of them. They also have a Fiano to taste. Usually southern wines are “harder” but this is delicate. These wines like Biancolella and Fiano do not travel well and are hard or impossible to find here. They are best when they are tasted fresh, close to home, and this one is. The 1980 bottle was spoiled because it was oxidized, so Dan said, when that happens you just move on. Schioppettino is an Italian variety (pronounced “skyo-pett-EE-no” with a K sound) in Italian.

We couldn’t be more thrilled than to continue the conversation with with local talent Matt Greco, Executive Chef and Owner of Salt Craft restaurant in downtown Pleasanton. Matt like a lot of successful chefs knew his calling at a very young age. He put in hard work in many jobs that had little glamour before taking an opportunity to work with the Wente family in Livermore Valley. He has since moved on to pursue his passion. Our region is the winner as Matt is making pretty much everything you eat from scratch. From the bread to the pasta, and soon his own cured meats, Matt is focused on delivering great quality at a price point that doesn’t hurt the wallet. He has a very talented team to support this effort.

We couldn’t be more excited than to sit down with Niki Wente, Sr. Viticulturist and 5th Generation winegrower for the Wente family. Niki is the point person for folks looking to buy fruit from Wente and also works extensively with her winemaking and vit team in both Livermore Valley and Arroyo Seco to ensure quality fruit is grown each year. We have a great conversation about the issues at hand in our region, the future of the Valley, and what Niki thinks we can do as a region to market ourselves in the world of wine. One of our favorite interviews to date! Follow Niki and the wente folks on IG at @wente @niki_wente @wenteexperiences

A 20-year wine industry veteran, Amy Hoopes is President of Wente Family Estates (Livermore, CA), the oldest -136 years in 2019 - continuously operated, family-owned winery in the USA. Amy joined Wente Family Estates in 2007 was named president in 2015. She has led many pioneering initiatives for the company and the industry, including #MakeTime, which encourages work-life balance and community volunteerism among Wente's employees, and leadership programs for women. www.wentevineyards.comThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This episode has been a long time coming. Over the past couple of months we have talked about many of the people, wines, and food that inspire us to thrive in this amazing industry. Without this man the Livermore Valley would not be what it is today...fact. Julio Covarrubias is a second generation Mexican immigrant who's family name has a long history of hard-work here in the Bay Area and have earned everything they gained. Join us as we dive in to what inspires a man who has worked for the same family for over 40+ years. From humble beginnings to a prosperous life full of pride, and happiness if you are looking for inspiration, look no further. Julio started his journey here in the states managing Real Estate properties, investing in homes and renovating them to be resold on the market. Needless to say he was quite the shark, had he stayed in the business who knows where he would be now. But what you will learn about Julio in this episode is his loyalty and genuine passion for his craft and family. We were honored to have him on the podcast to share his perspective on what makes this region great for far more than just farming vineyards. The Covarrubias name goes just about as far back here in the Livermore Valley as the Wente name itself. His father worked as a farmer here in the valley long before Julio knew what he would become for this region. He has now worked with the past 4 generations of Wente. You can find his immaculate 20 acre estate just before Greenville Rd. off Tesla in the heart of the valley. We follow Collin as moderator on this episode as he guides us through his partnership with both Julio and the Casa de Vinas Vineyard. We also dive into 3 legendary bottles taken straight from the treasure trove that lies beneath the Casa de Vinas Estate. This episode speaks to a much bigger message than what the three of us, on our young journeys, have been able to capture. This episode speaks to the American Dream, an idea that may seem nostalgic to some these days. Julio Covarrubias not only thrived in this era, he helped define what this tagline has come to mean today. We probably should have named this episode as 'shut up and listen' because it is rare that we get the chance to engage with such wisdom. Through The GrapeVine is honored to present Julio Covarrubias. Follow us on Spotify - Apple Podcast - Anchor - GoogleCast and anywhere that you may listen to noise. Instagram - @ttg_podcast Send us your thoughts on this episode and we will be sure to respond with our. Lastly, we cannot thank you enough for being the fuel to what keeps us pressing forward to bring you amazing guests like this.

TTG is back featuring Livermore Valley winery owner Denise McKahn of McKahn Family Cellars. Denise has been in the industry since 1992 when she took a job in the accounting department at Wente Vineyards in the Livermore Valley. She held a few roles at Wente before taking time off to be a mother. She returned to the Livermore Valley to work in hospitality at some of the Valley's small wineries before eventually ending up at Concannon. Recently she left her post as Operations Manager for the hospitality department to focus full time on Mckahn Family Cellars. Denise and her family launched the brand in 2014 producing a range of varieties from well regarded vineyards and AVA's in the north coast before eventually making a hard pivot to produce exclusively Calfornia grown Rhone varieties. Denise serves as CEO and oversees tasting room operations at their location in the Livermore Valley alongside her husband, (and bad ass dude) Kevin. Her son, Chuck, serves as winemaker and is the visionary behind the brand and the wines. With Chuck's wife helping in the marketing department it truly is a family affair at Mckahn. Chuck is one of the most accomplished young winemakers in the game. After graduating from the SLO Vit program, he landed an internship working with Philip Titus at Chappelet on Pritchard Hill. He was able to parlay this into a full time Enologist position, and eventually was promoted to Assistant Winemaker. He is now serving as Winemaker at William Harrison in Rutherford where he makes the wine for both brands, among others. Chuck is actually coming on in a future episode, so we will get to know more of his story then. Denise tells us her story from her time entering the industry to launching her brand, the folks that created her foundation to grow and set the course for her and the family ultimately to launch their own family label. We here about the good times, the bad times, the hard work involved in making her winery a success. Denise is passionate about the game, and dedicated to seeing her lifelong dream come true. Visit Mckahn at their tasting room and you will be sure to enjoy some amazing wines with great people. As they say, "come in as friends, leave as family." 2245A South Vasco Rd Livermore, CA 94550 http://mckahnfamilycellars.com/ IG: @mckahnfamilycellars FB:@mckahnfamilycellars TW: @mckahnfamily

Jason takes the lead in episode 3 and gets right to a phone call with local wine shop owner, Jim Denham. Jim is the man behind The Wine Steward in downtown Pleasanton, CA. Jim is a Livermore Valley advocate who believes the region is starting to hit a stride, but just scratching the surface on its potential. He provides his perspective of what can grow well here and have a home in the market place. His shop is essentially a local winemaker's library to explore the world of wine without leaving the Valley and a place for us to get honest feedback about wines we may be working on. From here, the conversation naturally turns to Livermore Valley vineyards. We start the discussion talking about Julio Covarrubias. Julio owns Casa De Viñas vineyard and works in management on Wente's viticulture team. Julio's life story to acquire his 20 acre parcel in the Livermore Valley is an inspiration to all of us. We tell his story (we can't do it justice, hope we can get him on the show down the road) and our personal "how we met Julio" stories. Next week we pick up where we left off to discuss some other notable vineyards that consistently put out great wines from various producers throughout the region. Be sure the check out The Wine Steward in downtown Pleasanton. Jim has assembled an equally impressive staff to match his wine list. The Mezzanine is a holy ground for the true wine geeks who can't get enough and Jim also stocks plenty of the crowd-pleasing wines we all know and love that keep "the people happy".

The Carpe Diem Anderson Valley Chardonnay 2015 is 100% Chardonnay sourced from vineyards in the Anderson Valley AVA (about 100 miles north of San Francisco) which runs along the Pacific Coast of Mendocino County in Northern California. Carpe Diem is a joint project between the winemakers of Roederer Estate (the Champagne House's California holdings in Mendocino) who handle Pinot Noir and Chardonnay (both sourced in Anderson Valley) and Christian Moueix (Dominus Estate) who handles the Cabernet Sauvignon out of Napa Valley. The Carpe Diem is slightly out of CWF's normal price range of under $20, but this was found as an "end of bin" sale wine and selling for $12.99 ($22.99 list), so this is a cheap wine tip...look for close-outs and end of bin sales, they don't last long, but great bargains can be had. The Carpe Diem is a great change of pace, normally a value wines technical notes has more information about how great your life is going to be because your drinking their wine and little actual wine info. The Carpe Diem Chardonnay is offers a wealth of information, for instance they use natural yeast to start fermentation, that means the yeast floating naturally in the air and clinging to the skin of the grapes is what ferments the grape juice, no commercial yeast added. The use of oak with value-priced wine has become so vague that it has become a guessing game, what does aged "on" oak actually mean? They pour the juice "on" a barrel, over a barrel, under a barrel? I sort of know why they are not explicit, but trying to hide what they are doing is a little fishy. With the Carpe Diem they tell you the name of the cooperage that made the barrels, no did we or didn't we. The barrel regimen is 74% of the Chardonnay was fermented in 15% new barrel, 15% one use barrel, and 70% older barrels, 26% was fermented in stainless steel tanks, all the wine underwent malolactic fermentation. After fermentation the wine was aged an additional 9 months (in both barrel and tank) "on lees". The Chardonnay grape clones were 2 types of Burgundy clones, the main California Chardonnay clone in use today is the Wente clone, created over 100 years ago by Wente Vineyards, it is the clone you think of when drinking California Chardonnay. The Carpe Diem Chardonnay is not going that direction, this will be Burgundian in style. The alcohol content is a not so Burgundian, 14.2%. The color is pale golden yellow. The nose is not your usual 12 buck fruity and bright California Chardonnay, here the nose is complicated, there are distinct barrel aromas, not just the typical vanilla and spice, slightly smokey, the scent isn't just apple, it's a spiced apple pastry, there is Meyer lemon, exotic spice, flowers, the nose is worth the price of the bottle. This is a Chardonnay that you may wish to decant, if you pop the top and pour, you will be missing out on about half the flavor this Chardonnay has to offer. It tastes of crème brûlée and pear, mixed with not so tart ripe apple and melon. The mid-palate adds a little salty cashew, a mix of spice and lime, and lemon. The acidity is really, really good, if you tell a winemaker from Burgundy that their wine has terrific balanced acidity and great length, they are happy, that's exactly what they were going for. The Carpe Diem has balanced acidity and great length. This Chardonnay tastes better with each sip. I have heard that the wines that win gold in wine judging competitions are the wines that are in a different style than the other wines in its category, the similar wines all cancel each other out and the wine that was different stands out from the crowd. I write about value priced wine and in California that means bright, juicy, and fruit forward and the Carpe Diem Anderson Valley Chardonnay 2015 is a major stand-out for me.

Guest Patty Wente, CEO & President of the International Photography Hall of Fame & Museum, discusses current and upcoming exhibitions, noteworthy members of the Hall of Fame, and the annual induction ceremony as well as classes and other offerings.

We reveal the intriguing theological underpinnings of Mormonism. Then actor, writer, and director, Kristopher Wente, comes on to pretty much confirm our good job and talk about his mission, his leaving the church, and the way those experiences have informed his art. #bidencranks #turnaprophet Outro: Cretin Beacon “would you like a coffee? would you like a creme?” soundcloud.com/cretinbeacon

Tom Simoneau is back on the show with Allen Estate Wines owners Ron and Laura Allen, who join Steve Jaxon and Dan Berger today. Allen Estate Wines winemaker Chris Taddei is here too. Barry Herbst is also back in the studio today, after spending a lot of time working on the setup for the new Bottle Barn online retail site. Steve begins by asking Ron and Laura to tell the history of their winery. Ron says that in Sonoma County, wine permeates you. Their children went to school with the families of great local winemakers. Talking to them, the Allens thought they could do it too, on a small scale, and set out to do it to the best of their ability. They started in 2005. Chris remembers that Ron had steel tanks in his garage.  Ron and Laura have been married 22 years. She workid in the dot com world. Ron used to buy one great Bordeaux bottle per month, and never drank them. He still has the whole collection. No matter how little he made, he always found some money for his wine collection. He wanted to do something in the Bordeaux style, single variety, single vineyard. Chris Taddei fell in love with wine in college. He worked in restaurants and started his own company. He had a small company that traded in motorcycles, mopeds and cars. He had a bottle of very fine wine once and got hooked into the whole culture of food and pairings. Flash forward, he met his future wife Laura, who was from the area. He wanted to make wine and now they do. They taste a Chardonnay called Provacateur. When Ron was making his wine in the garage, she noticed they had no Chardonnay. So she wanted to make some of her own. She wanted a clean wine, unfiltered. Some of the wines from around there disagree with her, mainly whites, and she had a specific type of Chardonnay in mind that she wanted. So their winemaker Chris Taddei decided to make a "clean" wine. He explains that clean can mean a lot of different things. Fermentations can cause histamines, secondary fermentation can too. He uses very low sulphur, 18-36 months in the barrel. The wines they made didn't make her sick. Bob Cabral explained this to her and she asked Chris to make the wine with the smallest amount of chemicals possible. This extends to the vineyards too. Ron explains that in a wet environment with rain and fog, you have to manage the grapes to have healthy vines. They never have to blend anything to correct it. This wine is nicely balanced, says Tom. Laura says she loves blind tastings. She describes this wine as having half old-style oaky and half steely and acidic. Tom says it has lemon and butter together. Ron says it's about 30% ML. Laura says it's not syrupy. They stir the lees every week. This goes for $46. Ron explains that she is in charge of all their white wines and he takes care of the reds. Barry tells about the new Bottle Barn online operation. The site is live. You can buy individual wines, sampler sets and they will have flash sales. There will be some great bargains and there is free shipping of 6 bottles or more anywhere in the country. Tom and Steve have been talking about wine on the radio since 1991. Steve tells about how they came up with a ratings scale based on the number of wine stains produced by the wine. For example, 3 stains would be a good one and a great one would rate 5 stains. Steve also talks about Della Toffola USA, the producer of high quality winemaking equipment with offices in Santa Rosa. They will be on the show in a couple of weeks. Chris Taddei mentions that he knows the company, their equipment and their service personnel which are all first-rate. After the Provacateur, they will taste a barrel sample. The Provacateur was a Russian River Valley Chard. This barrel sample is Sonoma County Petaluma Gap. Ron says that both of these are from the Wente clone, but they have two different flavors. They make about 400 cases of Provacateur. They limit their production to about 2000 cases so their operation is not too larg...

Kristopher Wente is an actor, writer, producer, and director that recently starred in the feature film, Other Versions of You (Audience Award Winner, Best Feature Film - Nashville Film Festival) and directed and wrote the short film, The Dark.   You can find out more about Kris on his website www.kristopherwente.com.  Enjoy! Questions or Comments? Reach out to us at contact@bonsai.film or on social and the web at https://linktr.ee/BonsaiCreative #MAKEIT   Links: Website Instagram IMDb Another Version of You (film) Blackbird Theater   Alan Powell (writer) Eat, Pray, Love by Elizabeth Gilbert (book) The War of Art by Steven Pressfield (book) The Artist's Way by Julia Cameron (book) Jake Gyllenhaal (actor) Paul Dano (actor) There Will Be Blood (film) Swiss Army Man (film) Philip Seymour Hoffman (actor) Joaquin Phoenix (actor) Paul Thomas Anderson (director) Edgar Wright (director) Steven Spielberg (producer) Guy Richie (director) Alfonso Cuarón (writer) Birdman (film) The Revenant (film) Sanford Meisner on Acting (book) Masterclass  

This on-location episode is the story of Todd Wente, a former 9-5’er who is living proof that a person with a job and a career can transform into an opted-out master of their own domain, who lives anywhere they choose.  Even if that choice is a tiny Swedish town.  Todd didn’t launch a venture funded company, sell a business, or get a big payout. He’s a regular joe, whose living the opt out life abroad. A lot of people dream of writing a book. Well, Todd did it, and he’s built a new career as a successful self-published writer. Listen to his story now.  More at optoutlife.com/podcast/todd-wente Learn more and follow the hosts at optoutlife.com  

David visits the Wente Vineyard in Livermore, CA, the country’s oldest, continuously operated family-owned winery, founded in 1883. They are celebrating their 135th anniversary, and David talks with the “first family of Chardonnay,” Phil, Niki and Karl Wente about their family history, and the celebrated “Wente clone” that is prevalent in CA Chardonnay. Also, next Read More The post Episode #468 – Wente Vineyards appeared first on .

Between 2 Wheels Podcast: Cycling News, Commentary, and Analysis from NorCal; Host Tyler Janke, Curt Mills and Chris Flower; CyclingNews.   This week we recap the first 7 stages of the Giro d'Italia as well as a quick overview of the Tour de Yorkshire.  We have our winners and losers for the World Tour and Norcal/Domestic racing as we cover Redlands, Mikes Bikes Cat's Hill Classic, Wente and Golden State Race Series.  Coach Nate Dunn gives us some tips on hydration.  We discuss throwing bottles at neutral support, getting in fights with your director sportif and getting a helicopter ride.  Stay tuned for our Tour of California Coverage starting next week. Subscribe to our Between 2 Wheels Podcast YouTube Channel.  This Episode is sponsored by HealthIQ.  To learn more and support the show, visit www.healthiq.com/btwGive us a rating and comment on iTunes, Stitcher, Overcast.fm, GooglePay or Podbean and now also on TuneinSubscribe on Android Follow and share us on Facebook at: https://www.facebook.com/between2wheels/Find us on twitter @b2w_podcast or Email: admin@between2wheels.comWebsite: www.between2wheels.com

David visits the Wente Vineyard in Livermore, CA, the country’s oldest, continuously operated family-owned winery, founded in 1883. They are celebrating their 135th anniversary, and David talks with the “first family of Chardonnay,” Phil, Niki and Karl Wente about their family history, and the celebrated “Wente clone” that is prevalent in CA Chardonnay. Also, next Read More The post Episode #457 – Wente Vineyards appeared first on .

Lydia Wente has built one of the best coaching programs we have ever seen and she is not in the online marketing space, either. Right now, she is making a stunning income and works only a few hours per week running her program. Most importantly, she is getting some STUNNING, life-changing outcomes for her clients. In today’s episode, Lydia shares how she repackaged her eight-week program that helps women become free from destructive eating habits and patterns. Now, she has a handpicked process to find exactly the type of clients she has always dreamed of.   In this episode we talk about:   Once she joined COD, she repackaged her eight-week program and followed the methods step-by-step before launching it at a higher premium price. In her first four weeks, she expanded her income and business by 60X. At a higher price point, she finds her clients are more apt to commit and she is able to create real impact and breakthroughs with them. She appreciated the whole team at COD helping support and strengthen her mission, along with helping her deal with problems and challenges.   Mentioned in This Episode: Clients on Demand Russ Ruffino Life with Lydia  

Ontario elementary school teachers are engaged in instructing on white privilege as part of the province's education curriculum. Guest: Margaret Wente, Globe & Mail columnist, author of the column “The original sin of white privilege” (Photo: Middlebrook/CSM/REX/Shutterstock/Canadian Press) See omnystudio.com/listener for privacy information.

With September just around the corner, we talk to Matt Hutton from Little 10 Robot about Calcugators and why math edutainment works for kids. We also speak to Dr. Kiki from This Week in Science about this week's eclipse and why it was a special moment in history. Plus, futurist Andy Walker shares how artificial intelligence could lead to the perfect cookie recipe. In Socially Speaking, why a Globe and Mail columnist is misguided about coding for kids.

Episode 7 features Lifestyle Coach Lydia Wente who teaches us how to Iive healthy and quiet the chatter in our mind in regards to our relationship with food. We talk about avoiding the word "diet" and working on being healthy within your own means. Lydia has helped thousands of people across the world to become comfortable in their own skin and learn how to live good, feel good. Take a listen and she will help you too!!

Vintner Carolyn Wente is a 4th generation member of California's Wente Vineyards, the nation's oldest continually family run winery. Based in Livermore Valley with additional vineyards in Monterey's Arroyo Seco, Wente is recognized for its wine making heritage and its prolific Wente Chardonnay clone varietal. Journalist, author, writing coach Antonia Allegra created symposiums for professional food and wine writers, founded the Napa Valley Culinary Alliance and helped launch CIA at Greystone.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

On the return of Nashville Film Radio, Joey talks with director Motke Dapp and actor Kris Wente about their upcoming film, Other Versions of You.

Welcome to Episode 12 where I caught up with Lydia wente, she is a force to be reckoned with in the Binge eating world as she helps you to break free from disordered eating and create a life you deserve! Lydia is a Mum, a Life coach and a leader in the Body Positive community. You can find out more about her work here: http://www.lydiawente.com/ I found her interview to be both positive and inspiring and i relate to get story 100%, I hope you can find something useful in it's content.

On the show today is Lydia Wente – Lifestyle Coach and binge eating expert, author and vlogger – on her recovery from binge eating, the fallacies around food addiction and her unique approach to helping women overcome it. In this episode, we chat about: • How Lydia's career as a weight loss coach led to her having an eating disorder and how she “came out” and gave that up to recover from it • How she stopped feeling “possessed” by food and totally out-of-control • The most common causes of binge eating • Her beliefs about “food addiction” • Why therapy is not always helpful for women with food issues • Why understanding our thoughts is critical to overcoming binge eating • Lydia's 3 steps towards helping you manage binge eating • The importance of body image work in her recovery and how she helps other women • How humor has helped her manage her thoughts • Plus so much more!

Margaret Wente is still employed by the Globe and Mail, despite being a serial plagiarist.    The attention on Senator Mike Duffy's trial distracted from the fact that we still don't have a good idea of what happened. We're in a similar situation with Jian Ghomeshi, whose accusers continue to step forward.   The National Post's Jen Gerson co-hosts.Support CANADALAND: https://canadaland.com/joinSee omnystudio.com/listener for privacy information.

Veterinary costs are outrageous, out of line and abusive, was the position of a recently retired veterinarian who called the show last weekend. Margaret Wente, national columnist for the Globe and Mail, drove the point about vet costs through her column 'My Sick Cat: The High Cost of Saying Goodbye'. Wente's cat was suspected of having cancer and the bill for preliminary blood work was $750. A following IV drip for twenty four hours cost $1,170. And an ultrasound offered by the vet was set at the very reasonable amount of $900. Roy paid $64 for ear drops for his dog (7.5 ml). The thirty second ear exam was complimentary they said, but only this time. What did it cost you to take your pet to the vet? Do you get out of the office under $200 for basic innoculations? And how many of them does your pet really need? See omnystudio.com/listener for privacy information.

Today's fine episode is titled Avengers: Age of Tron. The story of how our favorite superheroes get trapped inside the game Tron. We have in studio Kris Wente, Justin Tandy, and Dustin Hyer, all this while Galen--well, isn't here.

Who better to talk with about the diversity and history of our most popular white wine grape than a member of California’s First Family of Chardonnay? I welcome Wente Vineyards CEO and Fourth Generation Winegrower Carolyn Wente to the show. We talk about the variety of styles available to suit anyone’s palate as well as food pairings that make your … Read more about this episode...

The CBC's Michael Enright joins Jesse for good whiskey and frank conversation about the media, the country, the CBC, and what Jesse should really be doing with his life. Support CANADALAND: https://canadaland.com/joinSee omnystudio.com/listener for privacy information.

Agriculture presents good opportunities for robotics and computer vision research. And practices, devices and algorithms developed by researchers may someday significantly benefit farmers and improve crops. Determining vineyard yields is one of Intel Labs’ computational agriculture projects. Total time – 8:07 Interviewees: Karl D. Wente, Senior Vice President of Winemaking, Wente Vineyards Lily Mummert, Research […]

Agriculture presents good opportunities for robotics and computer vision research. And practices, devices and algorithms developed by researchers may someday significantly benefit farmers and improve crops. Determining vineyard yields is one of Intel Labs’ computational agriculture projects. Total time – 8:07 Interviewees: Karl D. Wente, Senior Vice President of Winemaking, Wente Vineyards Lily Mummert, Research […]