Podcasts about Wine

Just in time for the 4th of July, we bring you three great American sparkling wines that are inexpensive and pretty darn tasty! If you are ready for some wine to pair with fireworks and fun in the sun, we may have just found the perfect bubbly for you! In this episode, we discuss styles of sparkling wine - like what is a blanc de blanc vs. a blanc de noir - and the different states in the USA in which sparkling wines are produced. We also explain why you should never, ever, ever call sparkling wines Champagne unless they come from the Champagne region of France. Listen to find out more. You'll be glad you did! Wines reviewed in this episode: Treveri Cellars Blanc de Blanc Brut, Gruet Brut, and Piper Sonoma Brut. 

Homily for Corpus Christi Sunday delivered by Deacon Bill Schneider.

#10MinuteswithJesus** Put yourself in the presence of God. Try talking to Him.** 10 minutes are 10 minutes. Even if you can get distracted, reach the end.** Be constant. The Holy Spirit acts "on low heat" and requires perseverance.10-Minute audios to help you pray.Daily sparks to ignite prayer: a passage from the gospel, an idea, an anecdote and a priest who speaks with you and with the Lord inviting you to share your intimacy with God.Find your moment, consider you are in His presence and click play.All the information is on our website: www.10minuteswithjesus.org.To receive your meditation every day, click here:WhatsApp: http://dozz.es/j3wnlApple Podcast: https://podcasts.apple.com/podcast/10-minutes-whith-jesus/id1477350613?l=enTelegram: https://t.me/tenminuteswithjesusiVoox: https://www.ivoox.com/podcast-10-minutes-with-jesus_sq_f1744292_1.htmlYouTube: https://www.youtube.com/playlist?list=PLsZttEgez26FgDqCO_s3tmqeKq7Pmlkr

People are drinking more wine than they used to. Could the ever-increasing size of wine glasses be behind this trend? Learn how today's average serving stacks up against history's in this classic episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/food-facts/much-does-favorite-wine-glass-hold.htm See omnystudio.com/listener for privacy information.

Andy met an engaged couple last night ... they asked "With all the complaining parents do about their kids, is parenting worth it?" After 10 years of being parents, Nicole and Andy dive into the topic.  Would they do it all over again? Was becoming a parent at 30 years old worth it? Sit back, grab your favorite drink and ponder with them, parents! BREAD & WINE RESOURCES Buy Us a Cheap Bottle of Wine:  And we'll give you a shoutout during the show - thanks for the support! MKM RESOURCES Leave a Review: Apple Podcasts Leave a Rating:  Spotify Instagram:  Follow our IG channel Voicemail:  Leave your question or comments here  Merch Store:  Check out our t-shirts, hoodies, and coffee mugs! OTHER EPISODES YOU MIGHT LIKE Die With Zero: When FIRE Meets YOLO Reflecting on Dave Ramsey's Baby Steps 10 Years Later Are We Morons for Paying Off Our Mortgage Early? DISCLAIMER This show may contain affiliate links or links from our advertisers where we earn a commission, direct payment or products. Opinions are the creators alone. Information shared on this podcast is for entertainment purposes only and should not be considered as professional advice. Marriage Kids and Money (www.marriagekidsandmoney.com) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. CREDITS Podcast Artwork:  Weir Digital Marketing Creative Director / Show Director:  Nicole Hill Editor:  Andy Hill

Wine in a hospital palliative care unit? If you're in France, of course! Learn about the research backing the importance of having pleasures at the end of life.  Claire joins us again to share her experience immediately after the death of her husband.

On today's episode of The Internship Show, we speak with Melissa King from Southern Glazer's Wine and Spirits. Melissa is a University Recruiter and gives us a snapshot of life as an early career candidate at their company.

We met G.W. in Paso Robles at Hospice de Rhone this year. It wasn't long into our conversation to realize that the enthusiasm and passion coming from this young man needed to be shared with all of you listeners. And on top of that #GWmakesChenin. [EP238] In his own words it all began back in 2015. After serving seven years as an Infantry Officer in the U.S. Army, two combat tours to Iraq and Afghanistan, I returned home to the Napa Valley. You never know where or when a job opportunity will happen. For me, it was on a hot summer evening, on a Bocce court at Crane Park. That night, I began my wine career as an intern at Pahlmeyer Winery. There was no turning back once I experienced the art of making wine. In 2016, my wine education continued at Williams Selyem where I honed my craft making renowned Pinot Noir, Chardonnay, as well as other varietals. Then, in 2019, with over three years immersed in all aspects of the wine industry, I challenged myself to launch Lussier Wine Co. www.lussierwineco.com @lussierwineco  

In this week's episode, I talk to Janene Liston about the P of Pricing. We talked about understanding how to price your offers. Janene is a highly trusted Pricing Consultant & Business Coach working with small businesses, startups and entrepreneurs across industries and the globe. She's also a Certified Pricing Professional who has been helping businesses improve pricing and profits for over 25 years. Her mission is to empower small businesses to be more sustainably profitable. Helping them know the value of their offer and more effectively implement their pricing. Ensuring they can confidently create, communicate and charge for the value they deliver. She's the host of Live with the Pricing Lady, the Podcast, a European public speaking Champion and a sought-after podcast and radio show guest. Watch out, her passion for pricing is contagious In this episode, you'll learn about understanding how to price your offers as well as... why pricing is so darn difficult Value Pricing and what the heck that means anyways Pricing psychology and when pricing gets icky How to apply fair and humane Pricing if we want a Triple Win: win for ourselves, win for our clients and win for the planet What confidence has to do with Pricing Discounting our prices And much more… Janene's Resources   Janene's Website Live with the Pricing Lady Check out Janene's free resources Connect with Janene on: Twitter Facebook YouTube LinkedIn Sarah's Resources Watch this episode on Youtube (FREE) Sarah's One Page Marketing Plan (FREE) Sarah Suggests Newsletter (FREE) The Humane Business Manifesto (FREE) Gentle Confidence Mini-Course Marketing Like We're Human - Sarah's book The Humane Marketing Circle Authentic & Fair Pricing Mini-Course Podcast Show Notes We use Descript to edit our episodes and it's fantastic! Email Sarah at sarah@sarahsantacroce.com Thanks for listening!   After you listen, check out Humane Business Manifesto, an invitation to belong to a movement of people who do business the humane and gentle way and disrupt the current marketing paradigm. You can download it for free at this page. There's no opt-in. Just an instant download. Are you enjoying the podcast?  The Humane Marketing show is listener-supported—I'd love for you to become an active supporter of the show and join the Humane Marketing Circle. You will be invited to a private monthly Q&A call with me and fellow Humane Marketers -  a safe zone to hang out with like-minded conscious entrepreneurs and help each other build our business and grow our impact.  — I'd love for you to join us! Learn more at humane.marketing/circle Don't forget to subscribe to the show on iTunes or on Android to get notified for all my future shows and why not sign up for my weekly(ish) "Sarah Suggests Saturdays", a round-up of best practices, tools I use, books I read, podcasts, and other resources. Raise your hand and join the Humane Business Revolution. Warmly, Sarah Imperfect Transcript of the show We use and love Descript to edit our podcast and provide this free transcript of the episode. And yes, that's an affiliate link. Sarah: [00:00:00] [00:01:00] [00:02:00] [00:03:00] [00:04:00] [00:05:00] [00:06:00] [00:07:00] Hi, Janine. So happy to have this conversation with you. Yay. I'm so glad Malita introduced  Janene: the two of us. Yeah, me too. Great to  Janene: be  Sarah: here. So Janine, we're gonna be talking about pricing. It's kind of one of the, I'd say it's definitely a hard topic. You know how I have the humane marketing mandala and one of the pieces. Pricing. And so I always have in each kind of season, I [00:08:00] have one of the episodes about pricing and it's definitely one that a lot of people listen to cuz let's face it. It's not easy for us business owners. So I wanna ask you that question, why it's not easy, but maybe for before that tell us a little bit about you and how you got into pricing. They call you the pricing lady. So , so tell us how that all came about. Yeah. And yeah. Share a little bit of your  Janene: story with us. Okay. Yeah. So thank you. First of all, for having me here and welcome to all those of you who are watching and listening. I started my career. I'm a us born. I grew up in California. I started my career as a structural engineer and after a few years of practicing, I decided it wasn't what I wanted and ended up. Long story short ended up in product management. And the first thing that they handed me was a price list and it was 20 years old and without any commercial background or any real marketing knowhow, I knew [00:09:00] something was wrong with that and took it upon myself to not just redo my price list, but all the price lists and really. Gave everything a refresh. And that was really my first foray or my first experience in pricing. I can honestly say I had no real background in it. But I just knew that was wrong and that we needed to at least fix that. After it was with that company, I came to Switzerland in 2001. And when I decided to stay here, then I was hired as a global pricing manager for Siemens building technologies. And that was in 2004. And it's been all pricing all the time. Since then. So it's been nearly 20 years of just pricing. I worked in also in another industry in the agricultural industry agrichemicals and seeds industry for a while. And then in 2015 started my own business. And at the time I didn't know what to call myself. A coach, a consultant. And I, you know, I didn't really care for either of the terms. [00:10:00] And one day I was explaining to someone that when I would do projects in the corporate world, I was traveling all over the place and I'd walk into a new location with a new group of people to kick off a pricing project and, you know, walk up to them and start introducing myself. Hey, I'm Janine, I'm here for the pricing project and they go, yeah, I know you, you're the pricing lady. . And she goes, well, why didn't you call yourself that? I was like, I dunno, , let's do it. And so now I use it, I leaned into it fully and, and use it. And I, I find it very easy. It's a nice way to, first of all, introduce myself because it always puts a smile. Either people are confused at first if they're not native English speakers, they're like, what, what is that? But usually people smile. It's easy to remember. Right. And it sort of breaks the ice. So it, it, for me, it fits the bill of not saying I'm a coach or I'm a consultant. Which makes me a little bit more general, but it puts me in [00:11:00] a very different position. It's very clear what what I work with and what I do. Yeah. And it kind of has this  Sarah: familiar tone to it. It's not like, oh, I'm the pricing expert. You know, it's like, I'm the pricing lady. I, I know a thing or two  Janene: about pricing. it's approachable. That was one of the things that when I worked on my brand. I kept using the word fun. And of course the people who are with the branding experts were like, no, don't use the F word . Yeah. You know, cause a lot of people try to do that and it's very general. And I, I understood that. And then one day I realized it's it was about being approachable. Most small businesses may feel that, you know, consultants are out of reach for them. You know that it's not something that's really available to them. And I really wanted to work with small businesses and I am approachable. And you know, I work a little bit differently than you might with a typical consultant. Although I can work in that way. I, I prefer to work with people in, [00:12:00] in a more approachable way. End fun pricing can be fun. And I've actually had people tell me specifically that, you know, they really dreaded going to that workshop, that pricing workshop or course, or whatever it was, but it was actually really a lot of fun for them. And to me that was, you know, high praise .  Sarah: Yeah. Yeah, totally. It's funny because for me as well, I think about pricing and, and it's like, you know, math. And numbers and that kind of stuff comes up and, and, and that's only a very small part of it. I'm sure. But we'll dig into that a little bit today. So, so yeah. Why don't we go back to my initial question that I thought, you know, why is it so hard for us to price? As small business owners to put a price on our services, what have you found out over the last 20 years? Janene: Great question, Sarah. So in my experience, there's really two reasons. [00:13:00] One is that nobody ever taught you how Hmm. Yeah, right. It's like, you know, if nobody ever taught you how to ride a bike, you'd figure it out possibly by yourself. But you'd have quite a bit of scrapes and bruises and bumps and maybe some mild trauma depending on, on, you know, how quickly you were able to do it. And it's the same with anything else. As well as with pricing, if nobody's ever showed you, how then, why would you expect for it to be just something that you would know how to do? And it would be easy and without any struggle, it's a little bit illogical to think that it would be nobody's ever pulled us aside in school and said, okay, Sarah, 30 years from now, when you start your own business, this is how you're gonna set the price of your, your packages. Right. They don't do that. And funnily enough, most people don't realize. While they do teach about pricing in MBAs. They don't actually teach you how to go about setting your prices. [00:14:00] Mm, they talk about, well, there's, you know, penetration strategies and skimming strategies and there's price elasticity. They use all these big fancy words, but they don't actually tell you how to go about setting those prices. So yeah, most people don't know how that's the first reason. Right.  Sarah: The second reason. Can I just go in there as sure. Because also what came to mind is for the MBAs probably cause I've worked at an international management school here in Loza and they have a big MBA program. And so I think when they teach about pricing, they look at big companies. They don't necessarily look at the small business owner and the small entrepreneur as an example. Right. And that, I think also probably leads to the, I don't know what you're gonna say for the second reason, but I have a feeling it has to do more with the, the personal aspect as well.  Janene: Yes, it does. Mm-hmm it does you're right. I would say those programs are geared towards more corporates. Yeah. Uh, [00:15:00] Yet again I would say. A lot of corporates are not very good at setting and managing their prices either. Mm. Yeah. I mean, even the corporates are not good at it. How are we gonna figure it? They do. They do struggle with it. They struggle with different aspects of it. Mm-hmm but if you think about in the larger company, who's usually responsible for setting the prices. A lot of times it's the product manager, right. And the product manager's background is not a marketing one. Right. They're an engineer or they're an agronomist or they're a scientist, you know, or a chemist. Right? They have no commercial background. No. Yeah, it's true. Yeah. So it it's, it's. It's a very important aspect and a larger company. A lot of people are responsible for it. Of course, in a smaller company, you gotta wear all the hats, the finance hat and the marking hat and the sales hat, so on and so forth. And that comes to, like you said, the second aspect of it, which is very personal and it has to do with [00:16:00] your core beliefs around money, success and worthiness mm-hmm . Yeah. And that is, you know, that is really something. Comes in full force for most small business owners because it becomes it shouldn't. But for many people it feels like that price that they're setting is somehow a reflection of them personally. Right. And being able to make. You know that disconnect, you know, you're not, I, I used to have a program called speak, believe in charge your worth. And I always had a real problem with charge your worth being in that phrase. I couldn't find a better way to say it. So I stuck with it for a while, but because it's really, it's not your worth. It's the value of what your products are, services or. Bring the customer and yeah, being specific with your language in that way can be very important. Most of us have hangups with money, success, and worthiness that play a sabotage role in the [00:17:00] background of our decision. So I was just got off the call with a client who is Dutch. And I've had several clients who are Dutch and they always think that the price has to be the lowest price in the market. Mm. But that is, you know, something that comes from in large part, the Dutch culture from their families, from their upbringing that, you know, it always has to be the lowest price. Now, many of those clients are operating in Switzerland where people are. Generally willing to pay a bit more. They're not always looking for the cheapest solution and yet they're operating with this completely other mindset in a market that doesn't match that mindset. And it really makes it hard for them. To feel like they can charge more. So that's just one example. Yeah. Yeah. I mean, we  Sarah: could do an hour just on  Janene: this topic alone. Right.  Sarah: And, and, and that's yeah, you work with clients on that. It's part of my marketing, like we're human program, because it, it is like, if you don't get. [00:18:00]  Janene: Like, if you don't do the deep work right there, mm-hmm , I, I honestly  Sarah: think you can never figure out the pricing and, and, and it's so interesting. You're bringing up different cultures so that matters, but then also, you know, how you grew up and, and, and all of these. Influences that obviously by the time we are ready to launch our business while we've been influenced by all of this. So we come with this baggage that is just like, yeah. And it's, it's so different from. You know, being an employee in a corporate where it has nothing to do with you, even if you are the one setting the price, it has nothing  Janene: to do with you where here it has everything to do with you, or you think it has everything to feel it. Yeah. Yeah. It's. Even, I mean, in the corporate world. So to me, there's two sides to pricing. There's, you know, the, the more concrete side, which is the numbers and the figures, which generally are [00:19:00] feel more concrete. And then there's the psychological side. I always tell people. Somewhat jokingly, but I actually mean in all seriousness is that pricing is all about the psychology baby. And you have to wiggle your eyebrows. When you say that , I don't think I'm asking. You're not doing it very well today. I'm out of practice because whether it's a small company or a big company, the psychology. Your personal psychology, the psychology of your organization. And this I've seen in large companies, the sales team thinks that price is the most important factor. From the customer's perspective. I will tell you nine times outta 10, when we did the research, we found it was maybe in the top five, usually within the top 10 mm-hmm . But if your sales team thinks it's number one, That is going to impact how they behave when they're having sales discussions with your customers. Yeah, so it, it's not just a small business [00:20:00] thing. It, it happens in both sides. And when it comes to psychology, you have the psychology internal to your business for a small business, your psychology usually and not of your employees, but then you also have the external psychology towards the market, towards the customer. So it has many different facets to.  Sarah: Yeah, I wanna talk about, so we addressed the, you know, the internal psychology a little bit, because it has to do with, you know, who you are, what you believe, whether you believe that you are worthy net, whether you ever sell anything anymore or not. Right. You have  Janene: to really, truly believe that you're worthy without ever  Sarah: getting a client again. right. And then there's the external psychology. And, and I talk about that also in my marketing, like we're human book, that's kind of. Cheeky psychology that we're taught in, in marketing and kind of this online sales world. Mm-hmm so I'm really curious to, to hear more about that and your points of view, and what's true. [00:21:00] What's not, and mm-hmm and how to deal with it when we want to. You know, apply this humane approach to running a business with ethics and not cheat people into buying your stuff just by using some kind of psychology hack mm-hmm . So talk to us about that.  Janene: Okay. Before I get into that, let me just make one more comment. So one of the things that I've learned in having my own business is I thought this was a career development journey. Mm. When in fact it's been a perfect per a personal development journey from day minus two until the day I stop, it will continue to be a personal development journey. And that's also one of the reasons that this personal psychology. Placed it such a big role. So you're constantly being pushed outside of your comfort zone. Pricing is certainly one of those areas. The value of what you offer is certainly one of those areas and, and being able to have the [00:22:00] strength and the courage. To step outside your comfort zone to tackle these things is what's going to enable you to keep pushing forward in your business and be there to deliver the great things that you wanna deliver to your clients. I truly believe that. And I'm sure that people told me that before I started. I'm sure I did not understand it. I know, but it is 100%. My reality. Yeah, yeah, yeah,  Sarah: yeah. That's a good preface for, for what's coming up next.  Janene: okay. So now you wanted to talk about the psychology. So the external psychology, there are a lot of things. A lot of studies out there. A lot of tricks of the trade, if you will. I'm not sure I like that terminology. But when it comes to, you know, having a humane business and I, I I'm, I'm not going to say that using them is inhumane or humane. I'm not making any judgment. What I really [00:23:00] feel is that as a business owner, you should understand the psychology side of it because. Even if you're not using it actively, you wanna make sure that accidentally you're not doing things that are hurting your business. . Yeah. And, and that's very possible to do. For example, I had a client a few weeks ago, we had CR gone through and created her price list. And she was getting her website ready and she had two offers, one for a very high priced. Group high net worth individuals. And the second offer, there were two completely different offers, but one was targeted towards young adults who were just starting out in their careers. Mm-hmm . And so she had one offer on one webpage and the other offer on another, and then she had a pricing page and she had the prices for both offers side by side mm-hmm which from a psychology perspective [00:24:00] meant that all the good work we had done was actually now working against her because it felt like cuz the prices were on the same page. Like they were competing with each other mm-hmm whereas if she just removed the pricing page and put the price for the young adult offer here and the price for the high net worth individuals here, that comparison would not be made in the same way. That's what I mean by you have to understand, you know, These things are communicating so that you can make sure you're not doing things in a way that is actually hurting your business or your customer's experience. Mm. Yeah. Now one of the things you and I had spoken about was the endings of prices. Right? Right. You might have that conversation. yeah. Should it be 95 or 97 or 99 or zero? So I can't answer that question. For everybody that is going to be a very individual decision in each business. Here's what I can tell you. And then you can decide for [00:25:00] yourselves what is going to be best suited for your company prices that end in zero, tend to be associated with more luxury goods. Prices. It ends in nines and sevens and fives tend to be associated, especially when they put, you know, 95 cents. Yeah. Or 99 cents at the end, those tend to be associated with more. Companies that are playing towards the low price leader side of things. How, how do I know this? If you go into Louis Viton you will never see 1,999 and 99 cents, right? You just won't see it. No, yeah. You'll see. 2000, you'll see, 2,500, 8,000, right. It's just, and, and the prices will be tiny on a little teeny, tiny price tech. Yeah, you go to Miro or you go to Kmart or somewhere like that. They have big price tags with great big [00:26:00] prices on them. And there's 90 nines and 90 fives at the bottom. Right. So you have to, you know, what sort of, you know, how does this align with the value or with your purpose or brand? What's gonna make more sense for you. Yeah. And, and, and,  Sarah: and how is it gonna resonate with your clients? You know, who are you trying to attract? If you have a big ticket and, you know, service and you price it with the 99 cents at the end, they probably  Janene: won't like it well, it depends. And it also depends. So here's another example. If you're say you're a consultant, you're offering projects. If you offer a price of 25,000 versus 24,495, right then from the customer's perspective, 25,000 looks like a number that you kind of just pulled outta your back pocket. Whereas [00:27:00] 24,495 looks like a number that you've actually spent some time considering. does that make one better than the other? You have to be the judge about yeah. What per what you want or how you want to be perceived by your customers. What's going to make more sense right now, if you're in an, in an industry or in a part of the world where you're gonna be doing a lot of negotiation, then 25,000, maybe. Just the easiest place to start. Right. But if you're looking not to do a whole lot of negotiation, you may start with a number that's more precise because then it reflects that that number is precise. Right.  Sarah: And if you're in Morocco, because I just came back from two weeks in Morocco I learned that you, you know, negotiate the price down to 30% of. They tell you, and then you go back up. So yeah, that's something that we're completely not used to doing the whole bargaining. Right. So I don't recommend that. no, no. And  Janene: I think you are, you're [00:28:00] absolutely right. Think about who you're targeting, what they expect, what works exposed for you now, the 90 nines and the 90 sevens. You know, those work with target groups that are more price sensitive. Yeah. They do, I mean, studies have shown time and again, that 1499 people see the 14, they don't think 15. Yeah. So if they were to see 15 and 1499 next to each other, they would perceive the 1 14 99 as being 14. Now that doesn't mean you have to use that in your business. You need to do what's right for you and for your clients. So understand why those things are things, if you will and then decide, okay. What feels right for my business and for my audience and lead with that, because that's most important to me is that you believe in the number that you use. Yeah.  Sarah: I think that permission piece is so important [00:29:00] because yeah. I've had people ask me, so do I need to do the 2 97? Can I not just, you know, say 300 just because everybody else is doing it. And I'm like, no, you just like, you it's like, whatever you feel is right. And because when you priced the way you feel is right. then if you've done your, you know, intense client work and know who your client is, well, then they will also resonate with that more than the 2 97. Janene: So, and if you're really, really not sure, create two landing pages, change one to have a price of 2 97, 1 to have a price of 300 and AB test. Yeah. Yeah. See what works better. Exactly. Yeah. I mean, okay. You'll make $3 or three Franks, less on each sale for the 2 97, depending on how on your margins. That could be that could make a difference or not, hopefully not. You know, but that's test it out. Yeah. Who says you can't. No  Sarah: one, I have a [00:30:00] follow up question on the comparison because that's another example that I share in the book and we see a lot where we have one same offer mm-hmm , but we have three different prices, you know, like one is the V I P offer the other one the sec, the one in the middle, and then the, the, the, the third one. And you know, where you use that anchor system. So talk to  Janene: us about that. Yeah. So anchoring is actually really important. I always tell PE, ask people what's the best way to sell a 500 Frank product, put it next to a 1500 Frank product. Right. And it's, it's, it's actually true. Yeah, you may never sell the 1500 Frank product, but if it's there, cause what, what you're doing. So the anchoring, the concept here is that people are going to want to compare it to something, right. And if you give them something else on the page to compare it to, they don't necessarily have to go elsewhere to look for a comparison. Right. Right. So that can be [00:31:00] really helpful. Now. Also not just the price, but what's included in each package. So you said the same offer, but there should be three different offers. Sorry. Yeah. Say same sales page, but same sales page, but three different offers. Yeah. What's included in those offers can steer behavior as well as the price. So let's say that, you know, the middle offer is the one that you think is the best for most of your clients. Right? Then you can set it up to kind of steer most of them towards that. Right. Or if you don't wanna use that, you need to make sure that you're not accidentally steering them in the wrong direction. Right. So based on what's included and the price levels, you can, you can. Help them navigate through the decision  Sarah: gently influence them or, or, yeah,  Janene: well navigate. Well, let's, let's face it. I mean, if I worked with a tool called [00:32:00] apathy and it is a tool that allows you to take an Excel. Like I, my pricing tools that I have on my website, they're Excel based. Mm-hmm it take, it takes the Excel tool and makes it into a web-based tool. Okay. So just converse it mm-hmm magic. I love it. and when I wanted to use it, they had three offers. Right. And the first offer was you have access for one, one month or three months. I forget which and then the next level up, it meant that you got a WordPress integration. And it was almost double the price. And I thought, well, okay, mm-hmm but where did press integration is really helpful? It can really solve a lot of problems. So I thought, okay, fine. And then the premium one came with phone support and I thought, well, I don't know anything about web based tools. I have no idea what I'm getting into and it was only 10 bucks more. So I think it went from like 30 to 60 to 70. Dollars. Okay. And the middle one was six months [00:33:00] and the last one was a one year access. Okay. So. My logic was okay. I want the WordPress integration. So I'm willing to pay double right and have six months access. Right. And then in the next step, my logic was, I want the phone support or the, the priority support. I didn't really care about the 12 months. I just, and it's only 10 bucks more. Okay. That's interesting. So they,  Sarah: they actually wanted you to get the, the third  Janene: offer. Right? Did, but that's where they put their focus. They absolutely did. Mm-hmm they absolutely did. And you know, if you start looking at, as you're buying things online, look, look at how they structure the offers and you'll see very clearly. Usually you can tell which one are the most profitable or at least which one they're steering you towards. Yeah. Wine lists at a gross at a grocery store at a restaurant mm-hmm . The most profitable will wine for most restaurants will be the second, most expensive. On like [00:34:00] buy the glass Uhhuh glass. Why? Well, they know that most people don't know a lot about wine mm-hmm so they're trying to, you know, make a good choice, but they don't wanna buy the, they don't wanna embarrass themselves by no, they're not gonna buy the cheapest and they're not gonna buy the most expensive mm-hmm so they buy the second most expensive,  Sarah: right. yeah. Yeah. And that's kind of the traditional thing. So I was surprised that with this tool, They actually wanted you to get the, you know, the highest one, even though it wasn't that much higher, because usually you see the third offer to be some kind of V I P you know, 10 times the middle of it depends. So it was interesting to, yeah, I've never  Janene: seen it really depends. So sometimes. You're right. Sometimes they use the, the premium offer as the main anchor. Yeah. Which means they make it so high price to make everything look cheaper. Yeah. But other times it's actually the it's better for ACY. It was better to have someone in there [00:35:00] for full year mm-hmm Because they had just started and they were working out some of the kinks right. In this web-based con web-based tool converter, if you will, for lack of a better phrase. And so, and to have me on the phone with them, so actually, Benefit more to have people all the way over there. Yeah. Yeah. That feels like  Sarah: an honest offer. You know, it feels like, okay, I see what you're doing, but it's a win-win situation and, and yeah. You know, that's what we want. So I'm gonna share with you an example of one of my programs. So the, the marketing, like we're human program, I ran it in January and I had those three offers. The first one was. Online only mm-hmm I think they went for 500 bucks and then the group program 950 mm-hmm cause I run it live only twice per year  Janene: mm-hmm  Sarah: and then the V I P program for 4,800 mm-hmm where they also got coaching besides the [00:36:00] group program. And so I thought like, you know, the, the cur the common advices, just put that V I P offer on there. You might sell one, but you might not. And to my surprise, I actually sold three and only four group programs. So I was like, what's going on here? Like how, yeah. Can you share some insights of what might have been happening there? Did I not put enough value maybe or perceived value in the group offer? What do you think  Janene: was happening? Yeah, there's a lot of things that could be going on there. The price difference between 509 50 is not very big. Did you get anybody at the 500 or was it no, not for this one. Exactly. So you made, you made the barrier very low for them to go to the middle package. Okay. Yeah,  Sarah: so which I wanted, I wanted to, which was good,  Track 3: right?  Janene: Yeah. Yeah. Which is, which is good. I wanted,  Sarah: You know, [00:37:00] probably, I mean, it was great that I had the three V I P I would've wanted more for the  Janene: middle one for the middle, right? Yeah. Yeah. Hmm. I think, I think here it's, it's just a matter of people wanting that one to one support. Yeah. So the big difference between the two packages, the middle and the top was getting your one to one time. Right. Is that correct? Am I correct in that?  Sarah: Yeah. Yeah. That's the difference. Yeah. Between the two. So,  Janene: And I think for, you know, for some things, you know, I, I I've had group programs as well and I, I will continue to do but I've found most of my clients prefer to work one on one. Because , this is gonna sound funny when I say it, you know, but most people will assume that. Their pricing is special. Right. And that it has to be done in a special way. It's unique and, yeah. Right. And, and yes, every business is unique. Don't get me wrong. I use the same [00:38:00] process with everyone, but as we go through that process, different. Different businesses will require we focus on different areas with different levels of intensity. Right? Right. So it's, it's same but different. And I would guess that, you know, the, the people who went for your, your V IP package, it was really because they wanted that one to one. FaceTime with you. Yeah. And they didn't think that the group would give them what they needed.  Sarah: Yeah. It's interesting. You get so much insights from, you know, just this example and, and, and then you're like, oh, what does that mean for me? Do I want to lower the V I P do I want to increase it? Because I actually want more people in the, in the group or, yeah. How do I play with that? And it's yeah. Yeah. It's just  Janene: so, I mean, I think, I think in your case you could play. Increasing the one to one package mm-hmm , but may, maybe also bringing your, your group program over a thousand. Yeah. Yeah. Yeah. It'll, [00:39:00] it'll be interesting how  Sarah: it plays out for the next. Yeah. I thought I'd bring it up and, you know, because these, yeah. These examples are, are real and we're like, how do we do this? And it's basically just like, well, you, you try and, and then you figure out, okay, this work, that didn't work. How do I improve it now? Right. But obviously  Janene: it could also be that. I mean, cuz they are. They are, I would guess the same, but different , which is so, so specific Janine in that, you know, one is a group, two of them are group program, and one is individual. So having it in this tiered structure, you know, it's. If you had say a VIP option, that was part of the group, it was really a VIP experience of the group, as opposed to a straight up one to one package, then you might see different results. Right, right. Yeah.  Sarah: Yeah. Again, what, what this tells me that is that pricing.[00:40:00]  It's not just about a number that you put on the thing it's also  Janene: about your offering, right? Offering pricing,  Sarah: same, same thing. Really. It's like, well, how much value are you going to put into that price? And, and I think that's kind of what went wrong the last few years. And that's why I, I kind of attack some of these pricing strategies where they use these psychology hacks to, you know, sell a program for a hundred thousand and that, and the actual value. It's just very questionable often. And, and so that's why, what we need to understand is like, well, what is the value that people actually get out  Janene: from that offer? Right. Well, I guess, you know, if, if the business is, you know, half a million dollar business and they're looking to grow to be a million dollar business than investing a hundred thousand dollars to grow your business to a million is, is a reasonable. Investment to expect to make, right? Yeah, of course. But if you're a [00:41:00] $80,000 business and you are investing a hundred thousand to try and get to  Sarah: 200,000, then you  Janene: know, it's, you can, the pace be made probably would most people buy into it? Probably not. Right? Yeah. So it's, it's all contextual and this is why. I cannot emphasize enough when it comes to pricing. You always, always, always have to go back to who are you targeting? Mm. Yeah, because if you're targeting businesses that are $80,000 businesses looking to get to 200, then a hundred thousand dollars offer or Frank offer is probably. Suitable for that target group. Yeah. That's true. And you can really make life difficult for you if you try to create, if you create an offer and then try to force that offer on the wrong target group, right? Yeah. And let's face it. Most businesses start with, this is what I offer. Now. Let me figure out who I [00:42:00] can sell it to . Yeah. As opposed to starting with, I wanna do something for this group of people, with what I have, let me figure out how I can best serve. Sarah: So it feels like there's like two big problems. Either you price too low because you have all this baggage or you grew up in a culture where the lowest price is the best idea or you price too high to the wrong target audience. And I'm sure there's a ton, tons of other problems, but these are kind of the two that stand out from our conversation. Janene: Would you agree with that? Well, yeah. I mean, it's much, if you. Regardless of whether or not, you know what you're no, let me, let me think about how I wanna say this. So. Probability that you will over under price is relatively high. The more you understand about pricing, the more you can reduce that likelihood, right? Yeah. Of being under overpriced doesn't mean it doesn't happen, but even, even if, and here's another interesting part of the [00:43:00] psychology. So even if your price is a little bit high, Yeah. If you're really good at communicating the value, you'll sell it anyhow. Yeah. No. Now you don't want it to be icky sales, but let's say I, you always use this example. So let me just use it again. There are two lemonade stands. You're walking down the street, you run across two lemonade stands. One says lemonade, 25 cents. The other says lemonade, 50 cents. Which one do you buy? okay. In most parts of the world, you might buy one from each kid. If they're two cute little kids selling lemonade, and just give the other one, a 25 cent tip, call it a day. But what if the one that is 50 cents also says clean water included? Hmm. Yeah. And that's the marketing  Sarah: piece. ,  Janene: that's the pricing psychology piece from the communication standpoint. Yeah. That child is communicating the value of what they deliver better. Now it may be that they are brother and sister [00:44:00] and mom is in the kitchen making the lemonade, but because one of them communicated the value differently. People are more willing to pay the 50 cents. Right. And let's say you're in a country where clean water isn't assumed. Then they have an even bigger advantage. So the better that you can communicate the value of your offer. To some degree, not big, not on a big scale, but to some degree, the more wiggle room you have in terms of, you know, O overpricing let's say yeah. Over underpricing. And that's exactly  Sarah: why. And what we said at the beginning, it's not just about the, the number. In fact, the number you can change it, however you want almost with, with boundaries, but it's about communicating that value. That's absolutely so key.  Janene: And I was saying most people struggle. To really understand. I see this in my clients all the time. This is where they struggle the most. When we get to the value [00:45:00] piece, consistently, I mean, there are struggles in different areas, but there's something about that. That attaching a number. Cuz when we do the value work, we don't just talk about benefits. Benefits are not value. It's what people get from those benefits that creates value. And you need to be able to understand the benefits so that you can understand how those create value and then quantify that value mm-hmm . And when it comes to quantifying value and know, it makes people feel really uncomfortable. but it's hard because  Sarah: again, your worth, your worst kind of gets  Janene: in there. It's like, really? Yeah. And they're like, well, what if you know, what if. I can't guarantee it. I'm like, I'm not asking you to guarantee it. I'm asking you to tell a story about the value that people can get. Mm-hmm you can choose to share that with clients or not. It's up to you, but if you don't understand what it is, [00:46:00] then how can you believe in any price that you put out there? Yeah. Yeah. You can't. Mm. And if you don't this ,  Sarah: I, I look at the hour and I'm like, oh no, we have to wrap up. But I'm so glad we brought up the, the value pricing. Cause that was kind of in the questions I, I had prepared and we just kind of jumped over it. But the, yeah, this idea of pricing for value and not like your Dutch  Janene: client just for time  Sarah: exchanged or, you know, let me get the cheapest offer out there so that I get the most clients. It is so important and I think it cannot be repeated enough and, and you're right. It's, it's difficult. I mean, it's,  Janene: you have to believe in the value that you bring. Yeah. Yeah. And if you don't look at it and, and put number to it, Then you'll really struggle to believe in it. And like I said, if you don't, they won't there's always a few gem clients out there who believe in spite that you [00:47:00] don't , but those, you know, those are, are often few and far between and the best thing for you and for your clients is that you understand and believe in the value that you bring. Sarah: Ah, this has been so good. Thanks so much, Janine. This you're welcome has been really valuable. I wish we could. Maybe we will do a second round round. hard to, yeah. But do you share with our listeners where they can find out more about you and how you work with clients and, and all of that? Yeah.  Janene: I encourage people to head on over to the pricing lady.com. Very easy to remember. I have a podcast you'll find some great Information on there as well and regular guests and also solo cast episodes, which are a little bit more instructional. And of course, if you'd like to book a call, you can find that there as well.  Sarah: Wonderful. And I have one last question and that is what are you grateful for today or this  Janene: week? This one? Yep. I'm grateful for opportunities like this. I [00:48:00] really enjoy sharing this topic with people and, and helping people to think differently about it so that they can gain momentum towards having a more sustainably profitable business. So thank you very much, Sarah. Thanks for everyone for listening. Thank  Sarah: you, Janine. Take  Janene: care.[00:49:00] [00:50:00] [00:51:00] [00:52:00] 

On this week's show, Aaron, Mark, Steve and Kevin smoke out of the June Luxury Cigar Club box.

Author Kate Lansing joins us for a very fun bonus episode of Get Cozy Podcast today! We're pairing wines with cozy mysteries and chatting all about her upcoming novel Till Death Do Us Port!

 Our guest for this episode is Stephanie Forrer. Steph is the host of the “Eat, Drink, Travel, Y'all,” podcast where  she has delicious conversations with the most intriguing industry professionals in the culinary world.  Steph also is a active food and travel writer, photographer and social media marketing consultant. Originally from Alabama Steph decided to move west.  Her three choices were Los Angeles, San Francisco or Tacoma..... find out why she chose the Seattle/Tacoma area over LA or San Francisco.Great stories about food, drink, and travel across the State of Washington. My list of must try places continues to grow.Stephanie is now living in Walla Walla and we spend a lot of the episode talking about food and wine in Walla Walla..  It is obvious that she is happy to be living in Walla Walla and loves to share places to visit, and things to do.Thanks for tuning into this episode of the Exploring Washington State Podcast! If the information in our conversations and interviews are enjoyable and valuable to you, please head over to iTunes, subscribe to the show, and leave us an honest review. Your reviews and feedback will not only help us continue to deliver great, helpful content, but it will also help us reach even more amazing listeners just like you! If you want to read about some of the many amazing places to explore in Washington State, you should just pack your bags and go! Explore Washington State is the perfect place for inspiration.    Check it out today.   Support the show

In this episode, I welcome the Rescue Dogs Wines husband and wife duo for an update on all the new wines launched for us to enjoy!Rescue Dog Wines produces award-winning wines from locally sourced, California grapes. With wo(man)'s best friend adorning each bottle, 50% of profits go to support rescue dogs, charity organizations, and local SPCAs. Their mission is to support through wine sales and donations, the placement of as many Rescue Dogs as possible into loving homes.Show Notes:www.snackimpactpodcast.com/episodes Rescue Dog Wines:www.rescuedogwines.com/

This ep, Coinops tells a story about a guy, a cult, and wine.Hit us up here: patreon.com/neondystopia https://twitter.com/neondystopia https://twitter.com/L0wl1f3The https://www.neondystopia.com/ https://mixlr.com/coinops-mcgillicutty https://discord.gg/M6fGZERb7Zl0wl1f3crapshop.comhttps://rss.com/podcasts/l0wl1f3podcast/

Aghi Ourad is a Brit of Algerian descent who wants to change the way we think about wine from the 'Arab world' (his phrase).Places like Algeria and Lebanon, where wine production has a surprisingly long history but currently operates in a challenging environment for religious, social or economic reasons.Such wines from Muslim-majority countries, in Aghi's view, are under-appreciated and yet offer great interest and value for wine lovers. So he's set up a business, The Other Grape, to sell these wines and tell the stories of the people and places that make them.Aghi has written movingly about suffering personal humiliation as a result of his 'Muslim appearance' and suffering from imposter syndrome with his own, European society. He's also very honest about the 'schizophrenic' attitude to alcohol in Muslim-majority countries like Algeria.We quiz Aghi about the relationship between Islam and alcohol, as well as the wines from Algeria and Lebanon today. We also dive into the fascinating wine history of these countries - did you know, for example, the following factoids?Algeria was once the fourth-biggest wine producer in the world.Algeria, Morocco and Tunisia accounted for two thirds of the world's wine exports in the 1950s.Algeria was partly responsible for the development of France's famous appellation contrôlée system.Peter also reflects on his recent trip to Lebanon, to film for his new wine and travel show, The Wild Side of Wine, and shares his insights into the wine scene there.We talk indigenous grapes and unique wines, sampling a Lebanese Obeidy (white), an Algerian red blend from the Monts du Tessala, and a tiny-production Syrah from the Batroun hills of coastal Lebanon. There's also poetry in this episode, as well as talk of big guns, power cuts, Islamophobia, drones, phylloxera and what exactly constitutes an, 'angry wine'. We hope you enjoy the episode! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode:Chateau Oumsiyat Obeidy 2018, 12.5%, LebanonSaint-Augustin Monts du Tessala AOG 2017, 13%, AlgeriaSept Syrah 2019 Batroun, 14.5%, LebanonLinksAghi's wine business we discuss in this episode is The Other Grape - you can get 10% off if you use the code SP10. Here's a link to see the trailer and find out more about Peter's new TV series, The Wild Side of WineThis is Alex Rowell's book Vintage Humour: The Islamic Poetry of Abu NuwasAs ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E24: Wines from the Arab World.Finally, do check out our previous episode on Lebanon (S1 E22) to hear from Chateau Musar's Marc Hochar and Lebanese wine expert Michael Karam.

Hosted by Ron since 2009.  Wine maker, cellar master, vineyardist and tasting expert, Ron, makes wine less confusing and more fun.  Learn something new each week during the show. We are always looking for guests to talk about their winery, vineyard, wine-related product, enology, horticulture and more.  Visit our website for details on how to "be a guest". We are not taking calls any more during the LIVE show, however, join us in chat on our Facebook page, YouTube or our BlogTalkRadio page

While Josh is on assignment, JoAnne and John enjoy French and Italian spritz.  JoAnne does the Chandon Garden Spritz.  John does the Campari Spritz.  They combine to make a big board of snacks for these drinks.  John brings kettle fried potato chips, salami with two different cheeses, and Green Calabreese olives, from Italy.  JoAnne adds to the board with Hotdogs with French poupon mustard, shrimp cocktail,  and chocolate cake.  They have a fun time sipping and reminiscing about Italy and JoAnne's recent trip to France where she discovered the Chandon Garden spritz.

This week on the Jefferson Parish Pulse, JEDCO features an interview with Kyle Gregore, co-founder of Stained Glass Wine House. This military-owned and woman-owned business is a customer-centric, community-focused wine bar based in downtown historic Gretna. The business, which founders say is "upscale, not pretentious", offers a comfortable gathering space where visitors can connect with friends and taste wine from around the world. Kyle talked about how the business came to be, lessons learned after a year of operation, and what it's like to do business in the City of Gretna. He even offered up a few of his favorite wine and spirit recommendations. Interested in learning more about Stained Glass Wine House? Follow them on social media or check out their website. Links below. WebsiteFacebookInstagram TikTok To learn more about JEDCO, visit our website at JEDCO.org. See acast.com/privacy for privacy and opt-out information.

This episode I'm joined by the returning Angel Grave. We catch up on what she been up too. We discuss her trip to Vegas and her working with ChristianXXX. We talked about how it was working with him and how professia he is. We discuss her shooting with a new company and her being featured in Kink Mag. We talked about her doing threesomes and willing and looking to do a gangbang. and more You want exclusive and Premium episodes. Subscribe to my Premium Smoke Room https://anchor.fm/smokethisova/subscribe for 5 Premium Podcasts and Special episodes ($4.99 a month) Sponsored By https://lsswirl.com/ https://eroticismmagazine.com/ https://www.xsitebunny.com/ Proud Member of The G.W. District Black Podcast Network https://www.shopgwdistrict.com/pages/podcast-network Porn/ Music/ Social Media https://allmylinks.com/pornrapstar Guest: Angel Grave https://twitter.com/AngelGrave8 linktr.ee/MsGrave --- Send in a voice message: https://anchor.fm/smokethisova/message

Wine Road Podcast Episode 152 Sponsored by Ron Rubin Winery Episode 152 | Jess Poshepny Vallery Director of DTC, Hospitality & Marketing Communications at Trione Vineyards and Winery. We sip on some amazing Sauvignon Blanc and learn the history of the Trione Family and how Jess got into the wine business. Plus what's new at Trione and what tasting experiences await you. Wine of the Day: Trione 2021 Reserve Sauvignon Blanc, Russian River Valley Item of the Day: Sonoma Magazine Fast Five: Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars Podcast Sponsor: Ron Rubin Winery SHOW NOTES 0:56 Wine of the Day 2021 Trione Reserve Sauvignon Blanc from Russian River Valley 2:08 New black & gold labels for the Reserve wines. 3:35 History of the Trione family and how the winery started. And the historic old stone winery building. 6:50 How Jess got into the wine business. Her awesome Sr. Project about the industry launched her on her way. Started at Trione in 2008. 13:05 Experiences available at Trione by appointment and walk-ins. Most popular is the 2 hour Bocce Wine and Cheese Experience. Also have the Library Wine Experience in the Club Room overlooking the vineyards, and Wine Flights for 2 people featuring five wines. 19:24 Jess recommends her favorite things to do and see in our area. The Coast and the Redwoods are not to be missed. 22:33 Jess's favorite caterer— Tim Vallery from Peloton Catering, of course! 23:50 Fast Five Recipe – Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars Ingredients: 4lb pork shoulder. Olive oil. Dry Rub—kosher salt and black pepper, cayenne, garlic powder, celery salt, cumin. Directions: Slather the pork butt with olive oil, Mix the rub ingredients together and rub into the pork. Place in foil blanket in a 400 degree oven for 30 minutes. Then reduce oven heat to 300 and cook for another 3 and a half hours. Pair with Jeff Cohn Zinfandel. 26:44 Item of the day—Sonoma Magazine, a great resource for visitors and locals alike. 29:05 Beth getting lots of email and listeners who want some updated itineraries – stay tuned, new itineraries coming soon. 29:43 Ron Rubin is sponsoring our podcast once again for the next year! Thank you Ron Rubin-we so appreciate you! 30:00 Six years ago today we started the podcast in the Wine Road warehouse. 31:31 SPECIAL OFFER: 2 for 1 tasting at Trione. Just tell them you heard it on the Wine Road Podcast. Links Trione Vineyards and Winery Peloton Catering Sonoma Magazine Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

The spinsters talk summer and speed dating. What's in our cup: LVE Sparkling Rose Black-owned business of the week: LVE Cheers!

Beverly CrandonAli & Marco welcome wine consultant and sommelier Beverly Crandon to the podcast. Beverly is the wine expert behind various organizations including the not for profit Vinequity and Spice Food & Wine Group. We talk to her about this and more, and Marco has wine scenarios for Beverly where she has to pair the perfect wine.A Sneak-Peek:[01:00] Ali and Marco talk about wine they had recently.[3:35] Beverly tells us about Spice Food and Wine Group.[5:20] Ali tells about the dessert he makes and how desserts aren't his thing. [6:20] Ali tells how we was told that ‘the best wine with Indian food is beer', and asks Beverly how we get away from that way of thinking.[7:55] Flavour Bridging.[10:29] Beverly talks about how wine was introduced to the world through the Spice Route and the Salve Trade.[15:12] We find out how Beverly was introduced to wine.[17:45] Beverly's advice on how to approach wine.[19:36] Ali's Gin bias.[21:20] We find out why it's important to get more people cross culturally exploring wine. [22:30] Vinequity [26:14] Beverly shares her thoughts of being a person of colour in the wine industry.[30:35] Wine pairings with ethnic food.[32:50] Marco's first scenario: Brunch and red wine.[36:00] Scenario 2: Texas BBQ[37:49] Scenario 4: Poutine[39:06] Ali find out what wine pairs with Butter Chicken.[40:50] Marco goes nuts that Beverly has picked a wine region he knows all too well.[44:00] Beverly and the love she has for wine consulting.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

Wines: La Chapelle Gordonne Tête du Cuvee, Le Cirque des Grives and Sable de Camargue Pink Flamingo RoséGuest: Bruno MailliardBruno Mailliard is CEO of Grand Domaines du Littoral based out of Domaine Royal de Jarras and Chief Winemaker of Rosé Wines for Vranken Estates. He joins us to discuss all things rosé just in time for your summer gatherings.While tasting three distinctly different rosé wines, Bruno tells us about the production, the terroir and its expression. He also describes Provence style rosé and why it is the benchmark for most rosé winemakers.Take a mini-trip to France, right through your earbuds with this ep - you will be transported to the French coast and further inland as you learn of the triangle of Gordonne - the "sweet" spot for rosé according to Bruno. Listen and share today!!About UsBuy us a Mimosa!Wines To Find Podcast,  Finalist in the 12th Annual TASTE AWARDS  in  four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/==============Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) 

For over a year now, one of our favorite new breweries (to us) has been Drekker Brewing Company. Located in Fargo North Dakota, they have been around since 2014. We have tried a wide range of their IPA's, DIPA's, and sours and most of them have been delicious. Certainly we like some more than others but we have never been disappointed. Their sour offerings come in a variety of styles including slush, pastry, and fruited and they are always coming up with something new that challenges what we know about sour beers. Suffice it to say, whenever we see them at our local bottle shop we know we have some delicious decisions to make. One of Andrew's most recent selections is what we will be sharing with you on this episode. We will be trying the Drekker Brewing Slang Du Jour Carrot Cake Sour Ale. At first thought one might wonder how carrot cake can and will translate into beer form, but if anyone can make it happen we know it is Drekker. What did we think? What do you think? Let us know in the comments below or join us live on Thursday nights to give us your feedback while we are live streaming on Twitch. If you have any ideas for future episodes of "Give It A Shot" or just have a question, you can always send us an email to AboutBeverages@gmail.com.

Another great episode where we talk the restaurant industry and Italian wines with my new wine pal, Aldo Zaninotto. This Chicago wine bar/restauranteur shares his stories as a child growing up and working in his fathers restaurants to being in the Navy to arriving and starting his Logan Square empire in Chicago. I can not wait to go visit and eat in Aldo's places. I know the food will be delicious and the wine will be flowing. More importantly after talking to Aldo I am excited to be going to the Piedmont region of Italy in September so get ready for some great podcasts from across the pond!Don't forget to Subscribe, Rate and Review! Please please It only takes a few minutes and helps me/the show grow. The more subscribers, reviews and rates helps us to get discovered! Also, follow us on our Facebook @corkandtaylor and Instagram accounts @corkandtaylorpodcast.Also, Please consider supporting the show as it would be appreciated. This helps me offset  expenses to continue to run and grow the Cork & Taylor Wine Podcast. Thanks! Lukehttps://www.patreon.com/corkandtaylor 

This episode of the CFO Playbook features an interview with Gemma Castle, CFO at Cult Wines, which blends heritage, expertise, and innovative technology to transform the fine wine industry for producers, wine enthusiasts, collectors, and investors alike. With over 20 years of experience, Gemma Castle is well versed in delivering nuanced and sophisticated financial strategies in the fast growth SME sector. As CFO at Cult Wines, Gemma has been pivotal in providing financial leadership and guiding the company through critical stages of growth, including navigating the implementation of North American offices. Before joining Cult Wines, Gemma worked in the leisure and hospitality industry for 10 years, where she served as Director of Finance for Travelzest and Yotel Limited Global Hotels, as well as CFO for Light Cinemas Limited.In this episode of the CFO Playbook, Gemma talks about the process of investing in wine and how her company ensures a high level of quality control. She explains the importance of collaboration among the finance team, while providing avenues to give them the best chance to be productive and successful. Gemma also gives insight on why she thinks embracing and investing in technology is critical for efficiency, progress, and connection when it comes to employees, clients, and recruiting.  Take The CFO Playbook Listener Survey to help us improve the show. You'll also be entered to win your choice of the latest iPad Pro or a Samsung Galaxy S7.--------Guest Quotes“I think it's all about having good support. My department's success is not just down to me, it's down to the people I employ and if they work well, then that's obviously a good reflection on me. And if they don't, then obviously I have to carry the can for that. So I think, balancing the demands means having the right people in your teams so you don't feel the need to micromanage. You want to feel perfectly secure that everybody's doing their job.”“To get to be a CFO, I think you have to learn from your mistakes because you are going to make mistakes, but it's how you then move on from them. It includes listening to people. You shouldn't profess that you've got all of the answers and, if someone else does have a good suggestion, don't be scared of acknowledging that person. Because, I've been in a number of roles where some people have made some very good ideas and perhaps more senior people have taken credit for it. So, it's all about giving credit where it's due.”--------Time Stamp Topics:01:50 Professional Journey 05:30 Fine Wine as an Investment09:00 Quality Assurance for Wine Investors09:00 Cult Wine's Finance Function 14:45 Finance Team Development and Collaboration17:30 Hiring and Retention Challenges20:30 Diversity, Equity, and Inclusion23:48 Technology, NFTs, and Blockchain30:30 Technology as a Tool for Efficiency34:30 Time Management, Team Reliability, Being a Good Leader--------Sponsor:This show is brought to you by Soldo, the brighter way to manage business spending and expenses. With Soldo, you can control every expense, track spend in real time, automate financial reporting, and then use those insights to fuel growth. Learn more at Soldo.com--------Links:Connect with Ross on LinkedInConnect with Gemma on LinkedInThe CFO Playbook Listener Survey

The most dangerous game, parking problems, calling things Mary, High T energy, dwarfmaxxing, gold chains, news avoidance and awareness.

A beautiful winery near downtown LA, steep hillside vineyards, I love LA and interview with Paul Warson, winemaker, Moraga Bel Air. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Paul Warson, winemaker, Moraga Bel Air.

Dear Boyz, In this episode we explore our masculine energy through house music and stroking rituals. Retaining every drop will unlock your true potential.   P E A C E  L O V E  B O Y Z https://teespring.com/stores/thewineboyz Follow us on Twitter and Instagram: Twitter: @wineboyzpod     Instagram: @wineboyzpod Twitter: @lordjerryl  Instagram: @lordjerryl Twitter: @zachkoscuik  Instagram: @zachkoscuik

Welcome to Episode 965; Understanding Fine Wine consumers with Pauline Vicard and Valentina Argiolas Welcome to Wine2Wine Business Forum 2021 Series. The sessions are recorded and uploaded on Italian Wine Podcast. wine2wine is an international wine business forum, held annually in Verona Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals eager to develop and grow their wine business worldwide. About today's session: What does the concept of Fine Wine means for consumers? Who are “the Fine Wine consumers”? Where are they? How do they buy? What do they drink? Do High Networth Individuals share similar buying profiles? How to meet HNWI's expectations? Who are the consumers who can influence Fine Wine sales? How can they be identified? In which communities can they be found? How and where do they engage with Fine Wine? What comes next for Fine Wine? How are Fine Wine consumers likely to react to change and disruption? What are the levers of change needed in order to adapt and thrive More about the today's speaker: Pauline Vicard was born and raised into a winemaking family in Burgundy, Pauline Vicard has been working in the wine sector for the last 15 years both in Europe and Internationally, in the market research department of the Burgundy wine office and the French Embassy, before creating her own corporate wine events and education company in Lille, France. She moved to London in 2015 to spearhead the Wine Library of the unique and acclaimed Clerkenwell London, a multi-space design destination, before developing the concept of Fine Minds 4 Fine Wines with Nicole Rolet that led to the creation of Areni Global. Pauline now directs all Areni's activities, when she is not studying for the Master of Wine exam or playing ultimate frisbee. To find out more visit: Facebook: https://www.facebook.com/pauline.vicard.7 Instagram: @labelsandgrapes Twitter: @labelsandgrapes LinkedIn: https://www.linkedin.com/in/pauline-vicard-70505b33/ More about today's Moderator Valentina Argiolas was born in 1977, of a family of wine growers of Serdiana, in the countryside of southern Sardinia, close to Cagliari. From a very early age, she was involved in the Winery's life, playing among the wine barrels and the crates of harvested grapes, and witnessing for more than thirty years the history of her family's enterprise. The Winery's founder was her paternal grandfather, the clan's Patriarch, who even after handing the family business over to his children remained its bedrock until the ripe old age of 103. To find out more visit: Facebook: https://www.facebook.com/ArgiolasWinery Instagram: @argiolaswinery Twitter: @argiolaswinery LinkedIn: https://www.linkedin.com/company/cantina-argiolas-vini/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, cin cin!

A wine tasting is going on at the Great Northern and Windom Earle is getting into giant arts and crafts. We talk about: GAME GRLZ: Oh God What Fake Number Was I At???, Willy Wonka, Molly May Cry, CHORVS, Sitcom Spoilers, Pete MVP, Leo-fication, Moon Reaper, Leo's Imminent Change Of Heart, Legit Pageant, E3 Tuxedo, What's In The Box, Kissing Your Employees, Telegrams, 66 Batman Shit,

It's Dennis' birthday! He's gone, but Aaron explores the deeper meaning of Dennis and the presidential candidate from his current location. It's a short episode full of rough people- just the way Dennis would like it.  Send retractions to contact@pronoiatheater.com Support the show at paypal.me/pronoiatheater, venmo: @Pronoia, or pronoiatheater.com/store

Over the past few years there has been a significant increase in interest and following of natural wine. Wine that typically signifies it is untouched and unhindered by additives. But what really is natural wine? Is it really untouched? Is it really better for you? In this episode we sat down with three different wine experts to talk about all things natural wine, and bust some myths about this delicious beverage.HOST: Ella Dove, Director of Creative Development at Well+GoodGUESTS:Todd White, Founder of Dry Farm WinesMichelle Chen, certified Sommelier and LawyerMegan Krigbaum, freelance Drinks Writer and EditorWHAT WE TALKED ABOUT:Todd shares how founding Dry Farm Wines wasn't to start a business, but instead to fulfill a personal mission. You can find Todd here and Dry Farm Wines here. Michelle explains what it means to be a sommelier and dives into the philosophy behind natural wine. You can find Michelle here, and her book recommendation, The Wine Bible, here.Megan helps to break down natural vs conventional wine and shares how her experience working in a restaurant led her to being a wine expert today. You can find Megan here. ABOUT THIS PODCASTAt Well+Good HQ, we spend our days talking to and learning from the most interesting people in wellness—experts, thought-leaders and celebrities. On The Well+Good Podcast we're inviting you to join the conversation. With each episode, our hosts will dig into our most clicked on topics in order to reimagine what it means for you to live well. Tune in weekly to find the wellness that fits your frequency.You can also find us on our website on YouTube or social in between shows.Got thoughts? Shoot us a line at podcast@wellandgood.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever pictured yourself coming home at the end of your work day with mud-stained boots from working in a vineyard, or red wine stains on your shirt after shoveling grapes in a winery?  Well if getting your hands dirty speaks to you, then strap your hat on for today's episode.  Our guest is Nate Weis, the VP of Winegrowing and a winemaker at the prestigious Silver Oak Winery and Twomey Cellars.  He will give you a sense of what it's like to work in the vineyard and in the wine cellar, from entry level jobs to being the boss.  So, if you want a peek behind the curtain to learn about jobs that take wine from grapes to glass this show is for you. Resources: Book a private career coaching session with Karen Wetzel at https://go.oncehub.com/KarenWetzel Receive a 5% discount on any Napa Valley Wine Academy classes, including WSET.  Register for your course at www.napavalleywineacademy and use promo-code NVWApodcast Sign up for our newsletter at https://go.napavalleywineacademy.com/wine-news-that-educates to learn about upcoming events, new courses and free webinars Silver Oak : https://silveroak.com/   Twomey :  https://twomey.com/

Seeing the opportunity of bringing solutions in the financial markets to fine wine, James Miles, CEO and Co-Founder of Liv-ex, launched the London International Vintners Exchange (“Liv-ex”). Through standard contracts, guaranteed trades, and a plethora of data, Liv-ex is making the fine wine market more transparent, efficient, and safe. Though the Liv-ex 100 and 1000 indices are what it may be best known for, it is an end-to-end trading platform. Listen to James explain it all as well as market trends on this episode of XChateau! Detailed Show Notes: Liv-ex backgroundFounded in 2000Based on the similarities between wine and stocks, leverages financial solutions for wineMission - make the fine wine market more transparent, efficient, and safeAn exchange for wine - London International Vintners Exchange (Liv-ex is the acronym) - an end-to-end solution to buy and sell wine, including price discovery, trading, and logistics to ship wine globallyCustomers (merchants) in 42 countries, Liv-ex doesn't compete and sell to restaurants, hotels, or represent producersTrading on Liv-exAn order matching system - customers place buy and sell orders on the platformBids are firm, cannot cancel orders - a new concept for wine, which is usually “subject to availability”Created standard contract for wine trading - includes condition, when to pay, and when it will be deliveredThe order book is a queuing system - 1st based on price, 2nd by the time of bid, the book is always openWine traded on the platform2010: £55M traded across 1,000 wines - 97% Bordeaux, top 10 Bordeauxs + DRC = 70%2022: £100M traded across 15,000 wines - Bordeaux ~35%, Burgundy, ~25-30%, Champagne / Italy ~10%, CA growing; France still ~70-75%Transactions are growing ~20% per year, but avg price is decliningMerchants>580 merchants on the platform2022 - UK ~35%, Europe ~40%, USA - ~15%, Asia ~10%Fastest growth - USA, Europe, slowest - AsiaProvenance/condition of winesJoining Liv-ex requires review by the membership committee - look at financials, where wines are bought, etc.Has data-sharing initiatives with customersHas special contract for older / rarer wines (takes into account more information)Liv-ex DataLiv-ex Fine Wine 100 index - tracks most traded wines, uses production and scarcity weighting vs. just price (multiplies price by # of cases and depreciates this over time; price is mid-point of bid-offer spread or last transaction price)Liv-ex 1000 - price-weighted, top 100 wines and last 10 physical vintages, breaks down to regional indicesIf no price from the platform takes price from customer listings or valuation committeeAn active market in ~15,000 wines but tracks ~350k winesCustomers have ~$1.5B of wine actively marketingMarket trendsBurgundy is the big winner; Champagne & Italy did well, especially w/ US tariffsTop increases: DRC, Roumier, Leflaive, Selosse, Salon, top Italian wines / BarolosEverything w/ a hint of Leroy doing well (e.g., Arnoux Lachaux has risen 4x having worked for Leroy in the past)Wine has been doing well so far against macro headwinds (e.g., Brexit, tariffs, Covid, war, inflation), and physical assets are an excellent place to beBusiness modelMembership fee - based on features used and amount of data consumedTrading fee - 2-3% commission on both sides, usually ~5% of total trade (low vs alternatives - wholesaler - 10-20%, auctions - 25-30%, importer/agent - 30%+)Settlement fee (per unit fee) for logistics Get access to library episodes See acast.com/privacy for privacy and opt-out information.

Are you curious about what makes Oregon unique from other wine regions? How could climate change impact winemaking? What can we learn from the youngest generation in the wine industry?   In this episode of the Unreserved Wine Talk podcast, I'm chatting with Eugenia Keegan, a winemaker and pioneering legend in the wine industry.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Eugenia's most memorable moment growing up on a farm? Why does Eugenia prefer to start her mornings in the vineyard? Which wine would Eugenia pair with some of her favourite childhood foods? Why did Eugenia leave her career in the film industry? Where did Eugenia's interest in wine come from? Why does Eugenia say we've been farming wrong for the last 100 years? What has been the best moment of Eugenia's wine career so far? What worries Eugenia most as a winemaker? Which aspect of her career does Eugenia love most? What can we learn from the youngest generation in the wine industry?   Key Takeaways She really illustrates how Oregon is unique from other wine regions in its climate, geography, history and wine focus. Eugenia gets at the heart of how climate change may impact winemaking and wine styles. I love her take on what we can learn from younger generations in the wine industry.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Eugenia Keegan A fifth-generation Sonoma County native, Eugenia is recognized for her excellence in the wine industry as both a winemaker and a business executive. Today, she serves as General Manager and Vice President of Oregon Winery Operations and Business Development for Jackson Family Wines (JFW), leading a portfolio of prestigious Pinot Noir houses such as Penner-Ash, WillaKenzie, and Gran Moraine. Her path to Oregon may not have been conventional, but it's certainly been remarkable. Along the way, Eugenia built a reputation for her keen business sense, advocacy, and dedication to mentorship and community. Eugenia Keegan joined Jackson Family Wines (JFW) in 2013 to head up the company's fast-growing Oregon portfolio. As General Manager, Keegan oversees JFW's holdings in the Willamette Valley: Gran Moraine, Zena Crown, Penner-Ash Wine Cellars and Willakenzie Estate wineries. She also supervises Willamette Valley winemaking for Sonoma-based Siduri and La Crema. Actively civic-minded, Keegan is the chair emerita of the board of directors of the Oregon Wine Board, and serves on the boards of the Oregon Winegrowers Association and the Willamette Valley Wineries Association, the Chemeketa Wine Advisory Committee, and the Linfield Wine Education Advisory Council.     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/186.

Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Why Family Matters for Šraml In a time when it is getting harder and harder to know exactly where most products come from, it is refreshing to know about the Šraml family and the enterprise that employees nearly the whole town of Podnanos in Solvenia. The company was founded by two brothers, when one wanted a wine press and decided to make it himself. Today the Šraml legacy lives on as the men's sons are now taking the helm of the factory and design center that is located close to the Adriactic sea by Italy. At CiderCon 2022 in Richmond, Virginia, Ria, Cider  Chat MC, had the opportunity to have a sit down chat with Jan Šraml, who like his father is a mechanical engineer and continues the tradition of quality customer service and design. Jan Šraml   In this Chat The country of Slovenia, a country of fermenters, and the company's line of equipment that helps makers get from apple to bottles. In Slovenia - every family has a wine cellar or what is called a "hrm" pronouced Herr-rem Different levels of equipment For makers working with 500 kilos of apples or wine ( 1100 pounds) to 10 tons 2 types of presses offered by Šraml Pneumatic - good for keeved cider can do a bit of maceration Continuous belt press The Šraml family in the family's Hrm (cellar) with the "egg" used for fermenting. Contact for Šraml website: https://sraml.com/ North America distributor of Šraml equipment - Criveller group Mentions in this Chat CiderDays 2.0 November 4th and 5th, 2022 - Greenfield, MA tickets for live August 1, 2022 Sign up for Cider Chat's eNews to get updates on CiderDays 2.0 French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Episode 323: Kazakhstan has Cider at last | Apple City Cider Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Join the #ciderGoingUP Campaign today! 

Chris Reinacher and Steelo Brim are joined by Season 1 favorite, certified sexologist Shan Boodram to talk sex, relationships and the news of the week. This week they cover brushing before the dentist, sleeping with a partner VS alone, vaginal bubbles, getting stomped out by an elephant, what your decor says about your sex life, open relationships, unicorn energy, and more! Alahna Jade reads the facts.     

What is Face Wine, the latest viral beauty product from Tiktok? Over the last few years, Chinese platform Tiktok has taken over as the social network of choice for teens and young adults. Unsurprisingly then, it's also become a prime target for influencers and brands looking to promote their products, ahead of Instagram, Youtube and Snapchat. Since the start of May 2022, a beauty product called Grape Water has been getting a lot of attention. It's been dubbed ‘Face Wine' and it's said to clarify skin. What's so special about the product? And how did it end up going viral? What other products have enjoyed success thanks to Tiktok?  In under 3 minutes, we answer your questions ! To listen to the last episodes, you can click here : What are the signs you might have sleep apnea? Can carbon farming help us reach net zero by 2050? What is art nouveau and how did it flourish around the turn of the 20th century? A podcast written and realised by Joseph Chance. In partnership with upday UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Wine & Conversation, a new podcast by Kevin and his Wife, in this pod we speak to couples about love, life, how to keep the fire burning in relationships and so much more! Episode 1 we talk to another married couple about everything under the sun. Check it out!! Audio Version- www.anchor.fm/happyhourwithlito Facebook-Happy Hour With Lito Instagram-@happyhourwithlitopod Twitter-@litoshapppyhour ClubHouse-@litoshappyhour Production by Keith "Sinista1" Hayes Sinista1 Productions Manager of Recording Artist Veana Marie Host of "The Booth" (Entertainment) Tue. 7P/8P NY EST. Co-Producer of "Oscar Mike Radio" Thu. 8:00P NY EST Co-Creator/Co-Producer of "Drafting the Circuits" (NASCAR, F1 & IndyCar) Thu. 9P/10P NY EST. --- Support this podcast: https://anchor.fm/happyhourwithlito/support