Podcasts about Wine Country

Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? Why are the younger generations of wine drinkers choosing Rosé over red? Is the Rosé boom just a trend, or is its popularity here to stay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg & Jens Honoré, who co-published the Rose Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What are the main differences between wines from Domaine Tempier and Domaine Ott? What makes some Rosé wines better for aging than others? How did Gerard Bertrand's background influence his winemaking style? Which Provençal cuisine dishes pair best with the Rosé wines? Why do so many celebrities who come to the wine world choose to make Rosé? Which celebrity wines are worth buying? How has social media impacted the Rosé Revolution? What does the future look like for Rosé's popularity? Why have more men started drinking Rosé? Which wine regions should wine lovers visit to immerse themselves in the world of Rosé?   Key Takeaways Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? As Rasmus and Jens explain, Rosé is much easier to embrace for a broad audience. Rosé has a lot of lovers, but they don't have any enemies. So you can be a serious musician, a rocker, a pop star, and embrace Rosé. When you're just a celebrity and not a winemaker it's way more bankable and easier to market. We tried a lot of those wines and I'll tell you, some of them are pretty good, big bang for the buck. Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Why are the younger generations of wine drinkers choosing Rosé over red? Rasmus and Jens observe that young people don't drink much red wine, but they drink a lot of white wine and Rosé because it's kind of like a celebratory wine. It's become a wine you kind of gather around. You don't disagree about it. You can't be talked down to if you don't know the terroir, the grapes etc. If it's endorsed by a rapper or rock music or whatever, it enhances that experience. Is the Rosé boom just a trend or is its popularity here to stay? Rasmus and Jens believe that Rosé has established itself as a third wine category. We'll still see the quality improve and higher price points. In France, 3 out of 10 bottles are Rosé, globally, it's about one out of 10. They are seeing a trend of Rosé taking market share from red wine whereas white wine is stable.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/337.

May is Asian American and Pacific Islander or AAPI Heritage Month. In celebration of this, Issues and Ideas invited MT Vallarta, pronouns they, them, theirs, a poet and Assistant Professor of Ethnic Studies at CalPoly, to be in conversation with William Nuʻutupu Giles, pronouns he/they, who is a poet, Samoan writer, and arts educator. Giles was in San Luis Obispo on May 7th, 8th, and 9th to do poetry readings and workshops at Cal Poly and in the city. Vallarta and Giles speak about their writing process and the importance of having a community. Then, for her segment Wine Country, wine journalist and editor Mira Honeycutt talks to Paso Robles winemakers Molly Lonborg, senior winemaker at Booker Wines, and Nancy Ulloa, winemaker and owner of Uyua Cellars, about the challenges they faced starting out in a male-dominated industry, their mentorship initiatives, and the importance of asking for help. And, we conclude our episode with Working Lunch, hosted by Jim Dantona, CEO for the San Luis Obispo Chamber of Commerce. He speaks with Bill Borgsmiller, CEO of ACI Jet, about the latter's journey in establishing his company at just 22 years old and why he decided to base his aviation business in San Luis Obispo.

“Let's face the facts of letting days go by” riconoscono i Wine Country nella lunga ballata che apre la scaletta di questa sera, e a volte sembra proprio la soluzione migliore. Se anche voi avete soltanto voglia di lasciare scorrere i giorni con più serenità, cominciate dai prossimi sessanta minuti, pieni di novità indiepop e … Continua a leggere “Memoria polaroid” – un blog alla radio S24E33

How did Rosé get a bad reputation as not being a “real” wine? How did Marcel Ott revolutionize the world of Rosé wine? Why is Grenache a popular grape for making trendy pale Rosés? How do Rosé's beautiful bottles both help and hurt its reputation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg and Jens Honoré, the author and photographer, respectively, who have published Rosé Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How did Jens and Rasmus develop a love for Rosé? What does Rasmus find most satisfying about owning a vineyard? Why did Jens and Rasmus want to produce their book independently? Why did Jens choose to photograph the winemakers in black and white, using an analog camera? What was the most challenging aspect of writing Rosé Revolution? Why was Marcel Ott's pioneering decision to treat Rosé as a wine in its own right so radical in 1912? Why did Rosé have such a bad reputation? What makes Grenache such a good grape to make Rosé? Are there benefits to the shape of the iconic Domain Ott bottles? What are some of the wildest bottle Rosé designs Jens found in researching Rosé Revolution? Why does Rasmus believe we'll see more Rosé being sold in brown bottles in the future? What role do ultra-premium Rosés play in the market? Beyond great quality, what factors have made Whispering Angel so successful?   Key Takeaways Rosé wine is made from red wine grapes, and it's the skin that gives color and tannin to the wine. If you let the wine ferment with the skin, you end up with a red wine. Rosé wine was produced as an afterthought, rather than with the intention to make it. This is part of why Rosé has had a bad reputation because it's been considered a byproduct. Marcel Ott was fascinated by Rosé wine because he thought that this was a wine that had the taste of the grapes most precisely. Marcel Ott was the first one to choose the variety of grapes that gave the best Rosé, to position the vineyards in the best possible way to make good Rosé and to choose the harvest time with the ambition to make the best possible Rosé. Grenache is a grape with thin skins and very little pigment so it brings little color to the wine. This is the kind of Rosé wine that is the most trendy these years. It's pale, dry, crisp wine, what we call the Provence style. But also, Grenache has this natural sweetness that applies well to the Rosé wine category as well. Rosé, with its beautiful colour in a transparent, creatively designed bottle, looks great on the shelves in the liquor store. It looks good on Instagram. And I think this is a part of the popularity of Rosé. At the same time, it's also a reason why the bad reputation of Rosé wine remains with some of the wine establishment. At the same time, it's much easier to recycle brown glass than clear glass.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/336.

Send us a text"Help! I've been invited to a bachelorette party in Wine Country, and I'm not drinking. What should I do?" Welcome back to the Feel Lit Alcohol Free Podcast! In this episode, hosts Susan Larkin and Ruby Williams are joined by special guest Martha Wright—known for of alcohol-free living in Paris. Martha, a former wine industry veteran turned mindful drinking coach, brings her wealth of experience to tackle this listener question.Together, Ruby, Susan, and Martha dive deep into the challenges and opportunities of attending social events—like bachelorette parties—where alcohol is typically front and center. They serve up practical tips for making the most out of the experience, from researching nonalcoholic options and finding joy in the gorgeous scenery, to reframing your mindset and creating engaging group activities that don't revolve around drinking. Martha shares her personal insights, stories from her own journey, and creative ways to stay connected, playful, and fully present at celebrations—without feeling left out.Whether you're planning to join a wine country weekend, navigate a wedding, or just want to show up with intention and confidence at any event, this episode is packed with actionable advice and uplifting encouragement to help you feel lit—alcohol free! Grab your favorite NA beverage and listen in for ideas on honoring the true spirit of gatherings, forging true connections, and having even more fun without the booze.About Martha Wright:Martha is a veteran of the wine industry turned mindful drinking coach, now inspiring others to live alcohol free with joy. She splits her time between Paris, Portland, and New Orleans, always on the hunt for the best street markets and NA venues.Follow Martha on Instagram: @themakealcoholsmallcoachhttps://www.clearpowercoaching.com/References:Martha's Sobriety Story & Holiday Tips – Episode 48NA wine and mocktail spots in Napa/Sonoma: Deerfield Ranch Winery offers H2O sparkling!Listeners have said that our podcast has helped them get alcohol free! So we created Feel Lit 21, a way for you to press your reset button and take a 21 day break from alcohol. Every day you will receive emails with videos, journal prompts, and the inspiration you need to embrace 21 days without alcohol that feels lit! Leave a review on Apple Podcasts, and ask us any questions you have about breaking free from wine or living an alcohol-free lifestyle. Websites:Susan Larkin Coaching https://www.susanlarkincoaching.com/ Ruby Williams at Freedom Renegade Coaching https://www.freedomrenegadecoaching.com/Follow Susan: @drinklesswithsusanFollow Ruby: @rubywilliamscoachingIt is strongly recommended that you seek professional advice regarding your health before attempting to take a break from alcohol. The creators, hosts, and producers of the The Feel Lit Alcohol Free podcast are not healthcare practitioners and therefore do not give medical, or psychological advice nor do they intend for the podcast, any resource or communication on behalf of the podcast or otherwise to be a substitute for such.

Why are major Champagne houses, like Taittinger and Pommery, spending millions of dollars to buy and plant vineyards in England? How did Brexit reshape the English wine industry, from barrels to picking grapes? Why does visiting the English wine country feel like uncovering a hidden secret? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Is England's greatest wine yet to be discovered? What makes Peter Hall of Breaky Bottom such a memorable and inspirational person? What is it like to visit English wine regions as a tourist? How can you make the most out of a trip to London as a wine lover? What was the most surprising historical tidbit about English wine that Henry uncovered while researching? Which significant milestones have signalled the improved quality of English wine in the past 20 years? What makes English winemakers different from those from other regions? If English wine is such a precarious venture, why have champagne houses like Tattinger and Pommery chosen to plant in England? How did Brexit impact English winemakers? What's the biggest risk to the English wine industry?   Key Takeaways Henry observes that Champagne is warming up and the concern is that eventually the grapes might not have enough acidity, so they're hedging their bets. He also thinks they are entrepreneurial. If you could bring your expertise and get it to work and make a great, great wine - which is what they're interested in - then, why not? Brexit had a big impact on the English wine industry. There was a hell of a lot of upheaval, but I think generally the industry has adjusted and worked out how they can bring things in. The cost, obviously, has gone into the wines, and we probably have to pay more. But I think all the problems have already been dealt with. It's all kind of factored in. Southern England, especially in the spring and summer, Henry says, is breathtakingly beautiful in a way that no other country is. There are beautiful little villages and hills and churches. It can be quite incongruous sometimes seeing the vines, especially if on a cold day when you'd expect to see horses and apple trees. Wine tourism is quite in its infancy at the moment, but it's coming on strongly. A lot of wineries have realized that you can sell tourists wine without anyone taking a cut. So they're beginning to take it a lot more seriously… have restaurants on site, really good tour guides. The potential is massive because most of the vineyards are within an hour and a half of London.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/335.

From opera student to comedy icon to Broadway belter, Ana Gasteyer's career has been anything but ordinary. In this candid conversation, Ana opens up about her winding path through improv comedy, the creative chaos of Saturday Night Live, and why live performance continues to mean so much in a media-saturated world. She shares the real backstage realities of SNL's 50th anniversary, the challenges of being taken seriously as a vocalist after finding fame through sketch comedy, and how she's now channeling everything she's learned into writing two musicals. Ana also dives into what motivates her today, how she stays grounded while juggling career highs and creative fears, and why collaboration with longtime friends keeps her energized. Plus, she shares hilarious stories about surviving technical disasters onstage, her love for Christmas, and why hard work always seems to pay off — even when the path looks nothing like you planned. Ana Gasteyer is an actress, singer, and comedian known for her six-season run on Saturday Night Live, where she originated beloved characters like Martha Stewart, Margaret Jo of NPR's Delicious Dish, and one-half of the Culps alongside Will Ferrell. On Broadway, she starred as Elphaba in Wicked, Mrs. Peachum in The Threepenny Opera, and most recently Queen Aggravain in Once Upon a Mattress. She is also a celebrated jazz vocalist with albums including Sugar & Booze, and has starred on screen in Suburgatory, American Auto, Wine Country, and more. Connect with Ana Instagram: @anagasteyer TikTok: ⁠@anagasteyer⁠ Twitter/X: ⁠@AnaGasteyer⁠ Stream the Once Upon a Mattress cast album everywhere you listen to music, or get the CD here Connect with The Theatre Podcast: Support us on Patreon: ⁠⁠Patreon.com/TheTheatrePodcast⁠⁠ Twitter & Instagram: ⁠⁠@theatre_podcast⁠⁠ ⁠⁠Facebook.com/OfficialTheatrePodcast⁠⁠ ⁠⁠TheTheatrePodcast.com⁠⁠ Alan's personal Instagram: ⁠⁠@alanseales⁠⁠ Email me at feedback@thetheatrepodcast.com. I want to know what you think. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is chalky soil really the secret to great English wine—or just clever marketing? What makes it so difficult for English wine to break into the North American market? Is it time for a classified system of English wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of the award-winning book Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Henry become a wine critic for The Lady, a women's magazine? What was it light to interview wine pioneer Stuart Moss? How did Henry's skepticism about biodynamics nearly cause a problem with Gérard Bertrand? What inspired Henry to write Empire of Booze? What was the most surprising thing Henry learned while researching the book? How did Henry's first experience of English wine go? What unusual vineyard experience totally changed his perception? How much wine does England produce? Where are the main wine regions in England? Are the benefits of the chalky soils in certain parts of England overrated? Is it time for a classified system of English wine?   Key Takeaways We always hear about the chalk or the White Cliffs of Dover. Do you think that has an influence or is it overrated? Henry thinks it is overrated and it was the story that sold. It was a good marketing angle, and they thought that it was the best place. He thinks almost everything else is more important than whether it's chalk or clay, and once you've got everything else right, then you can argue about that. Henry observes that selling to Canada and the US is quite complicated. If you sell to Japan, you can get just one person to import it. Whereas in North America you have complicated systems by state and province. You need somebody on the ground selling. Plus, Nova Scotia makes a similar style of sparkling wines. California has some pretty good sparkling wines. And then once the English bubblies land in the market, the price is pretty much the same as Champagne. Why would you unless you wanted something quite unusual, right? Henry says that there is now a PDO, or Protected Designation of Origin, a European geographical indication for one county, which is Sussex. But it's really too early for it, because they've only been making quality wine there for 30 years. The appellation contrôlée is, ideally, codifying hundreds of years of tradition. Plus, a lot of producers buy from different counties. So Nyetimber will have vineyards in Kent and Sussex and Hampshire. So that makes a nonsense of it. And also, there's sort of bits of Sussex that are very much like Kent, so you so there's no point drawing a line where the old county barrier is. It's like, it'd be like, sort of cutting the Médoc in half. It doesn't really make any sense. I think the only place where it makes sense is Essex, because you've got the soil.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/334.

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How can a vineyard disaster become an unexpected opportunity to innovate? How does storytelling transform wine marketing? What innovative pairings go beyond red wine and red meat? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Are you ever too old to start over? How do we build resilience as we get older? How did Sally's harsh initiation with the 2017 frost in Bordeaux shape her approach to winemaking? Why did Sally decide not to pursue organic certification? How did it feel to present Sally's first wine in 2018 at Bordeaux's En Primeur? Which aspects of the story does Sally hope critics understand beyond what's in the glass? Beyond scores and medals, what forms of recognition have been most meaningful to Sally as a winemaker? What was it like to be sworn into the Confrérie des Gentilshommes de Fronsac? What was the steepest learning curve in selling a physical product like wine? How has Sally found creative ways to market and sell Château George 7? Why should you incorporate storytelling in marketing wine? How did Sally pivot to minimize the negative impact of COVID on the winery? What are some unusual pairings between vegetarian dishes and red wines? How do you know when it's time to move on from something you've built? What goals would Sally like to accomplish before selling the winery?   Key Takeaways As Sally shares, she was still living in the southeast of France when the previous owner of her vineyard rang to tell her that the frost had destroyed everything. While now we have barrel rooms and we have thermoregulation, we made a decent wine and that proved the process. That was a good example of how in midlife we can look at something that looks really bad, something that's happened, and actually turn around and make something good out of it. Sally says that when she hosts wine tastings, she always talks about the occasions when they're going to drink the wine: I think there's one thing in marketing where you profile the customer but I think with wine, often it's around the occasion and what you're eating and who's over and so on. That's how we drink wine. We drink it for occasions. Sally observes that when we look at the back of most red wine bottles, especially from Bordeaux, it says drink with red meat: I thought, well, that's not really helpful. I have a very close friend, Wendy Narby, she and I sat down and said, red wine goes fabulously with veggie dishes and so we've done it as a passion project where we talk about how to pair plant-based food with different Bordeaux wines.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/333.

What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? What if the only thing holding you back from a fresh start, a new project or a major life change is you? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which pivotal moment sparked Sally's interest in learning more about wine? What was Sally's career before wine? Why did she decide to transition into a wine career at 52? How is Make The Midlife Move different from other books of the genre? What was the most surprising insight Sally discovered while writing her book? What was the most challenging part of writing Make The Midlife Move? Where is Bordeaux, and specifically Fronsac, geographically located? Why has Fronsac often been overlooked in favour of more well-known regions? What made Sally choose Fronsac when deciding to start winemaking? What's the story behind Sally's winery's name, Château George 7? How did Sally overcome the issue of magnum bottles with no capsules to fit? What was Sally's most humbling moment in her winemaking career? Which unexpected challenges does Sally wish someone had warned her about in the early days? Why did Sally decide to expand into making white wine? What can you do to manage feelings of impostor syndrome?   Key Takeaways What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? Sally notes that she didn't realize just how much bureaucracy there was in France with the customs system and appellation rules around winemaking. There's a lot of rules which are good, but, there were so many rules. She also didn't really think through how long it takes to make a wine. So it's quite a long time that you're financing everything before you can actually start earning money. How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? Fronsac had the first wines that were produced and went up to the Royal Court of Versailles, but as time went by, areas like Saint-Émilion overtook Fronsac in terms of notoriety. When the climate was a little bit cooler as well, some of the wines tended to be a little bit more rustic, maybe not quite as ripe or as elegant as they could be.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/332.

April is National Poetry Month, and we invited Caleb Nichols, the Poet Laureate of San Luis Obispo County, to gather local poets from the region to do a poetry reading session at our studio. Caleb hosts the segment. Mira Honeycutt, host of Wine Country, speaks to winemakers Edgar Torres and Enrique Torres about their journey to making Spanish wines in Paso Robles. Then, the San Luis Obispo Film Festival starts April 24th and continues until April 29th, with encore screenings from May 1st to the 5th at the Palm Theater. Skye McLennan is the Executive Director of the festival and the SLO Film Center. She talks to me, Meher Ali, about what she's most excited about for this year's festival and why a theater is the best place to watch your favorite horror movies.

How does oak aging change wine and whisky flavour, colour and texture? What do glass, gears, and automatons have to do with the invention of distillation? Why is yeast such an essential tool in scientific research and wine production, especially in the face of climate change? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What are some of the traits that new yeasts are being developed for? Why does sugar deserve the title of most important molecule in the world? How is human saliva used in the production of Chicha, one of the oldest types of alcoholic beverage? What is microbial terroir and how does it affect the flavour profile of fermented drinks? Why does Adam describe distillation as the apotheosis of human life on Earth? How does the process of distillation work? What is the most important thing we can learn from the alchemists? Is the shape of a distillation still important to the process? What's happening to spirits while they're aging in barrels? Have there been successful innovations to age wine and spirits more quickly? Why do some people lose their sense of smell after a concussion?   Key Takeaways When you're drinking whisky, and it's that beautiful amber color, that's all from the wood. It's completely clear when it goes into a barrel and it's brown when it comes out. So color is part of what changes, and all those flavours. In the process of aging, as the temperature goes up and down, the pores in the wood open and close. As they open, the liquid gets drawn into that layer inside of the wood, and then gets pushed back out. So there's this kind of back-and-forth process, which is why so many of the experimental attempts to accelerate the aging process use heat to try to cycle it faster. Distillation was developed in the first two to 300 years of the Common Era. People were starting to transform naturally occurring phenomena into a technology that could exist in a temple or in the home. Distillation is one of those technologies, along with a lot of automatons and the simple machines, gears, screws and the steam engines. Yeasts are a workhorse organism in laboratories because it's very easy to change their traits and genetics. They share DNA with each other, and when they grow, they mutate very quickly. Generation to generation change. So you can use classic animal or microbial husbandry techniques to change them as well. This can become especially important as climate change changes the regions that are important to wine.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/331.

In this episode, TTG is joined by Hospitality Entrepreneur & Real Estate Developer Michelle Boss. She owns the new Livermore Valley Wine Country Inn and is hoping to break ground soon. This 30-room boutique is a much-needed wine country acquisition that can help drive some amazing new tourism here in the region. Michelle takes us through her professional journey and shares what it has taken to get her to this point. Michelle also joined us for our first Masterminds sessions at Good Morning Maxwell and shared her takeaways. Join us for another great conversation with Team TTG.

How does language about wine impact the way we experience and enjoy wine? How does reporting on alcohol science compare to other scientific topics? Why can yeast be described as a nano-technological machine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What was Adam's experience at a fancy restaurant in Chicago where food critic Jeffrey Steingarten was a fellow patron? How did a New York restaurant experience expose Adam to the wild science of winemaking? Why did Adam nearly have an existential moment while writing about the science of grapes? How does reporting on alcohol science compare to other scientific topics? Which moments did Adam want to capture in the book? What were the most surprising insights Adam uncovered while writing Proof and what was the most difficult part of writing it? Why does Adam describe yeast as a nano-technological machine? Which facts about yeast did Adam find fascinating? What have archaeologists discovered about the role of alcohol in early human civilization? Which cultural approach to alcohol consumption did Adam find most interesting? How do modern brewers and distillers safeguard their yeast?   Key Takeaways Adam recounts the story of the couple sitting next to him ordering a dessert wine. The diner asked, “Is that a Vin du Glacier or a noble rot?” The two different ways to make a sweet wine. Just the fact that the diner was informed enough to know that there were these two methods would have a bearing on what he would be tasting. Here was this person operationalizing that interest to make his meal better. He wanted to have more fun. If you're reporting on science, you have the scientists trying to understand something new or reinterpret understanding and then there are people who that's going to affect. With winemaking, you have practitioners who are often not themselves, scientists. So they are craftspeople in a stakeholder role too. Louis Pasteur said I think there is an impossibly small, invisible, living creature that eats sugar and poops alcohol, and so the best chemists in the world at that time looked at that as a hypothesis and said, You're nuts. Nobody knew how inert chemicals could be alive. Nobody knew what the connection was. Those things are enzymes and understanding what enzymes do in a living body, that's what gave rise to biochemistry, and ultimately gave rise to biotechnology. That one insight.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/330.

Hometown Radio 03/25/25 3:30p: Cynthia Anthony from Wine Country Theater

What makes Sangiovese a difficult wine to grow and make? Why should you pay attention to the white wines of Tuscany? What do you need to know about Tuscany's Vin Santo? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some common mistakes people make when comparing Tuscan wines to those from other regions? What are Super Tuscans and how did they come to be? Why did these rebel wines capture the imagination of the world in the 70s and 80s? What's the new Super Tuscan counter culture about? Why did Brunello di Montalcino achieve icon status? What makes Sangiovese difficult to grow and why doesn't it tend to thrive in North America? What motivated Susan to include sections on Tuscan white wines and Vin Santo in the book? How is Vin Santo made and why is there so much variety? What makes Tuscan olive oil so special? How can you best pair Tuscan wines with food? Why would Susan love to be able to share a bottle of wine with Queen Elizabeth II?   Key Takeaways Susan notes that Sangiovese is like Pinot Noir in that it likes certain terroir, particular soils, the winds of Tuscany, and it is quite a sensitive grape. You can't overproduce it. It responds differently to different sites and it's not good in every vintage. It has so many parallels with Pinot Noir. They don't taste the same, but they behave the same. Susan likes an underdog story like the white wines of Tuscany, because they're only like 10% of the wines produced, though she believes that the Trebbiano grape is like the evil twin. In the book, Emily O'Hare writes about grapes like Vernaccia, Vermentino and Ansonica that are producing some great wines so we should watch out for them. There's another lovely story about wines of the small island called Giglio. It was raided by the pirate Barbarossa, and he sent all the inhabitants away to be slaves in Constantinople. But he brought back people from a village in Greece, and they bought the grape called Ansonica with them and so those vines are still on the island today. Susan thinks white wines are going to be more important for Tuscany. If you're going to find a comparison, Susan says that Tokaji is a really good one, because it has that bracing acidity that the Italians love as well. But also, you can't generalize with it. It's a 3,000 year-old-wine, and every farm makes a different version. In the past, they used to collect these grapes because they couldn't handle all the olives and all the grapes all at once. So they would leave some of the grapes in the drying lofts, up in the roofs. They would dry, and concentrate, and the sugars would get sweeter. When everything settled in November or March or February, they would make a wine from these beautiful sweet grapes. And they all have their own natural yeast from the air. And they would seed that yeast into the wine, ferment, and then they would lock it up in its barrel and leave it for seven to eight years. It would shrink, it would ferment. It would stop fermenting. And then at the end of that time, they would open the barrel very carefully, and it was something magnificent, but very, very different. Each producer would have their own.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/329.

As the days get warmer, Meet Cute's bringing you Spring Fling: Love on the Loose — an anthology of bite-sized, binge-worthy romance stories, perfect for your next getaway… or just escaping the everyday.Meet Cute Presents: Wine Country. Where Sara can't stay above the influence of Ollie, a charming winemaker from Down Under.Story by Kyra Noonan. Produced and Directed by Nacia Walsh. Sound Engineer by Eliot Krimsky. Starring: Rachel Slotky, Benn Welford, Rachel Chada, Kevin Sebastian. Follow @MeetCute on Instagram and @MeetCuteRomComs on Twitter & TikTok.Check out our other rom-coms, including KERRI with Pauline Chalamet, IMPERFECT MATCH with Arden Cho, and DUMP HIM! with Minnie Mills.Check out our other dramas, including FIRE & ICE with Chiara Aurelia and Jack Martin, and POWER TEN. Check out our other fantasies, including A PROPHECY OF INCENSE AND SNOW and I'VE BECOME A TRUE VILLAINESS. Have a crush on us? Follow Meet Cute, rate us 5 stars, and leave a review!

Nick, a California cheesemaker, honors his great-grandmother Baba Saveta's enduring legacy from Montenegro, reflecting on her resilience, self-sufficiency, and cheese-making expertise.

How was Brunello discovered? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What's the origin of the iconic black rooster symbol of Chianti Classico? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil, editor of the beautiful hardcover On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What inspired Susan to take on the monumental task of compiling and editing On Tuscany? How is On Tuscany different from other books about the region? What was the most captivating wine story Susan uncovered while working on the book? What was the most surprising insight about Tuscany that Susan discovered while putting together On Tuscany? Why did the timeframe pose the biggest challenge in compiling the book? How did Susan discover and select literary gems about Tuscany from historic writers? Why was it important to Susan to write about the Etruscans? What surprised Susan about the ancient Etruscans' relationship with wine? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What role did the Medici family play in shaping the wine culture in Tuscany? What was the crisis of Chianti Classico in the 70s and 80s and how did it redefine the future of Tuscan wines? What's the origin of the iconic black rooster symbol of Chianti Classico? Why does Tuscany continue to dominate media and culture when it comes to wine? What's the history behind the Chianti fiasco?   Key Takeaways How was Brunello discovered? Susan says that from 1875 to 1930, the Biondi Santi family hid bottles of brunello bricked up behind a wall. So after the war, they had these wonderful vintages, and they could say, look how it's aged because they didn't know it aged so well at that stage. That was how the discovery of Brunello came about because they brought these cellared wines to feasts and grand occasions with politicians and monarchs. How did the medieval sharecropping system help to shape Tuscany's wine landscape? Susan observes that it made it beautiful to start with, because we're talking about small holdings. Small farmers gave 40% of what they produced to the owner, the feudal lord, but they had to eke out a living too. So they had their plot of vines, their plot of olive groves, and they put up their cypress trees to defend them from the winds. That gave the beauty to the countryside, because it makes it a jigsaw, it gives it texture when you look at the hills. That way of farming has set up the beauty of Tuscany that we know today. But of course, there was a lot of poverty that went alongside it. What's the origin of the iconic black rooster symbol of Chianti Classico? Susan explains that it came from the 14th century when Siena and Florence were warring as to who was going to be the most powerful of those two towns. They had an agreement that they would send out a horse rider - a knight - early one morning, and wherever those two knights met, would be the boundary between Florence and Siena. The Florentine horse rider set off really early, and they got to within 12 miles of Siena. So the black cockerel is all about strength and having the biggest area.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/328.

Dirty Dancing - Chapter 1Featuring a chapter novelized by ⁠⁠Rich Talarico⁠ and narrated by ⁠Rachel Dratch, plus an interview with ⁠⁠Matteo Lane⁠. Hosted by Dave Hill.Each season on The Novelizers, we take a beloved film, then get comedy writer (from SNL, The Simpsons, Colbert, and more) to turn it into a hilarious audiobook, narrated by comedians and actors. We also feature interviews with the people who (may or may not have) made the original film.The Novelizers is produced by Stephen Levinson, with Graham Douglas, Cole Emoff, Kevin Carter, Christine Bullen, Dennis DiClaudio, Rob Kutner, and Dave Hill. Music and additional editing by Cole Emoff. Graphic design by Crystal Dennis. Theme song by Andrew Lin, performed by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nick Testa. Reprise performed by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dave Hill⁠. Distributed by Cincinnati Public Radio.Rachel Dratch is an actress and comedian best known for her work as a cast member on Saturday Night Live from 1999 to 2006, where she created memorable characters like Debbie Downer. Beyond SNL, she has appeared in numerous films and television shows including "30 Rock" and "Wine Country." Dratch is also an author, having written the memoir "Girl Walks into a Bar...: Comedy Calamities, Dating Disasters, and a Midlife Miracle."Matteo Lane is an Italian-American stand-up comedian, opera singer, and painter who has gained recognition for his sharp observational humor and openness about LGBTQ+ experiences. He has appeared on comedy shows including "The Late Show with Stephen Colbert," "Late Night with Seth Meyers," and Comedy Central's "The Comedy Jam." Look for his book "Your Pasta Sucks: A Cookbook" at better bookstores everywhere.Rich Talarico is an Emmy-nominated comedy writer and producer known for his work on "Key & Peele" and "MADtv." He's also contributed to shows like "Saturday Night Live" and has performed with improv groups including Second City.The Novelizers is a work of parody. ⁠⁠⁠⁠⁠⁠⁠Follow The Novelizers⁠⁠⁠⁠⁠⁠⁠ on ⁠Instagram⁠, ⁠Threads⁠, ⁠Facebook⁠ and ⁠TikTok⁠, and please donate to our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Copyright 2025 Novelizers LLC.]]>

We have a brand new segment here on Issues and Ideas! It's called Wine Country and it's hosted by wine journalist Mira Honeycutt. Mira is in conversation with Paso Vintners Gary Eberle, founder of Eberle Winery, and Jerry Lor, founder of J. Lor Vineyards and Wines, about Cabernet Sauvignon from Paso Robles. Sarah Mason, founder of the nonprofit Infinite Music, talks to KCBX Programming Intern Sam DJ about the long-term learning benefits of music education. Jim Dantona, host of Working Lunch, speaks with Sue Anderson, CEO of Dignity Health Central Coast Facilities about the specialized care they provide and the future of healthcare in the region.

What is unique about Famille Perrin in France's approach to running their family wine business? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? What is unique about Famille Perrin in France's approach to running their family wine business? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fiona Morrison. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, 10 Great Wine Families: A Tour Through Europe. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the Frescobaldi family make a massive impact on the arts in their transition from banking to wine? What were the Frescobaldi family's connections to famous figures like Dante Alighieri and Galileo? How has Angelo Gaja and the Gaja family made significant contributions to winemaking and the Piemonte community? Why is the Liger-Belair family's vineyard often known as the greatest in the world? What is unique about the Famille Perrin's approach to running their family wine business? How has Álvaro Palacios proven Garnacha's place as the climate change grape? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Do these families view their wines as luxury goods?   Key Takeaways How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Simplicity and being true to their roots are two key factors Fiona points out. The labels have become much cleaner and are much more sober these days than they were in the past. The Torres family of Spain have done huge amounts on climate change and carbon neutrality and regeneration. In fact, they are, once again, this year, the most admired wine brand. I think it's very important to show that you're paying your dues and you're doing research. It shows how much they are rooted in their heritage and their history. How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? If you want to go and taste a Gaja, you need to make a contribution of 300 euros to their various charities they support. Piemonte is still quite a poor region, and so they want to give back to the community and to the area what they can. Of course, people who drink Gaya wines, which are very expensive, can afford to give a charity donation. It's quite unusual, but I think it's a good solution for them. What is unique about Famille Perrin in France's approach to running their family wine business? There are seven or eight children from the two brothers, Francois and Jean Pierre. Every single one of them has a job in the winery, with each handling a different aspect of the business. This solidarity between so many children, working together, laughing together, tasting together. This is a blueprint for how to run a family business.   About Fiona Morrison MW Fiona Morrison is an international Master of Wine, author, writer and wine merchant who lives in Belgium and Bordeaux and holds both British and Belgian nationalities. She became a Master of Wine in 1994 after studying in America and France. Fiona is married to Jacques Thienpont of Le Pin and currently runs the Thienpont family wine merchant business in Belgium and France. The family owns three estates on Bordeaux's right bank: Le Pin (Pomerol), L'IF (St Emilion) and L'Hêtre (Castillon). Winner of several awards for her writing, including the James Beard Award, her latest book, "10 Great Wine Families", has been published internationally.         To learn more, visit https://www.nataliemaclean.com/327.

How do you tame a grape like Merlot which actually has higher sugar and alcohol levels than Cabernet Sauvignon? What's the little-known history behind the cult wines of Le Pin in Bordeaux that sell for as much as $10,000 a bottle when first released and then go up from there at auction? Why is it an advantage to have many stakeholders in family-owned estates? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fiona Morrison, author of the terrific book 10 Great Wine Families: A Tour Through Europe. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, 10 Great Wine Families: A Tour Through Europe. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did studying literature at the University of Exeter spark Fiona's interest in the wine industry? How did Fiona meet her husband, Jacques Thienpont of Le Pin? What's the history behind the renowned Le Pin wines? How would Fiona characterize the 2023 and 2024 vintages of Le Pin? What is it like managing the limited production and high prices of Le Pin? How Le Pin tames Merlot grapes into its highly sought-after wines? What were the challenges Fiona faced in writing about the Thienpont family of which she is a part? How does Fiona's book, 10 Great Wine Families, differ from other books on similar topics? Which aspects of Maurice Healy's book, Stay With Me Flagons, inspired Fiona's writing? What are some of the elements that characterize successful multi-generational wine businesses? How did Fiona choose which ten families to profile in her book?   Key Takeaways How do you tame a grape like Merlot which actually has higher sugar and alcohol levels than Cabernet Sauvignon? Merlot is a grape that can be very fleshy, Fiona observes. It doesn't like hot weather. It likes to keep its feet wet. If you shade the fruit a bit and let the grapes ripen, this dappled light effect, then you get a lovely balance, and elegant wine. But if you crop strongly and take off the leaves, the wine can get quite vulgar quickly, very sugary, much more jammy. There's much more sugar and alcohol in Merlot than there is in Cabernet, which may surprise some people. So when we tame Merlot, what we do in the cellar is very little pumping over. We use infusions rather than pumping over and soaking the grapes to get the maceration, like when you've got your tea bag in your tea. You have to wet the cap so that it doesn't get dry and tannic. But you're just doing that. You're not punching down or anything like that. What's the little-known history behind the cult wines of Le Pin in Bordeaux that sell for as much as $10,000 a bottle when first released, then go up from there at auction? As Fiona explains, Le Pin means pine tree. The estate was called Chateau du Pin before Jacques bought it in 1979. It's a fairy tale story. He had heard from his uncle, who had their sister estate, Vieux Chateau Certan, that a magical one hectare of land was coming up for sale. And the family thought it was too expensive to buy, so Jacques, who wasn't married at the time, said, well, one hectare, it's a vegetable garden, I think I can manage that myself. He started off very modestly with a barrel borrowed here, a tank borrowed there, and very artisanal winemaking. Then all hell broke loose in a good way with the release of the 1982 vintage which was tasted by top US expert Robert Parker and it became one of Parker's first 100 point wines. And the rest is history. Why is it an advantage to have many stakeholders in family-owned estates? Fiona notes that much of the book is about how you resolve family conflicts in a business and how you prepare the next generation to take over. She says that having lots of shareholders is actually easier than having just one or two heirs, who face a lot of pressure to take over in the business when in fact they may not want to. Whereas, if you've got 120 shareholders, chances are there's at least a few that are actually interested in wine, and will go into it. Lamberto Frescobaldi, who is 30th generation of his family, has instituted a very strict qualifying process for anyone who wants to come into the business. They have to be wine lovers, university-educated and have some business and wine experience. So you can't just be to the manor born. You really do need to have paid your dues before you get into this business. It's not a privileged business. It's probably one of the most complicated businesses, and it's very easy to lose money and it's quite difficult to make money.   About Fiona Morrison MW Fiona Morrison is an international Master of Wine, author, writer and wine merchant who lives in Belgium and Bordeaux and holds both British and Belgian nationalities. She became a Master of Wine in 1994 after studying in America and France. Fiona is married to Jacques Thienpont of Le Pin and currently runs the Thienpont family wine merchant business in Belgium and France. The family owns three estates on Bordeaux's right bank: Le Pin (Pomerol), L'IF (St Emilion) and L'Hêtre (Castillon). Winner of several awards for her writing, including the James Beard Award, her latest book, "10 Great Wine Families", has been published internationally.         To learn more, visit https://www.nataliemaclean.com/326.

Chris Terrano stops by to talk to Andy Morris about some upcoming events with Paso Robles Wine.

Introduction Why is the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? What role have white and rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Rosemary George. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the Languedoc's appellations come to be and why were they relatively late to the game? Why is ​the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? How did the monastic houses contribute to winemaking in the Languedoc region? What is the historical significance of the Canal du Midi? Which Languedoc food and wine pairings should you try? What role have white and Rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? How has the introduction of clay amphorae and concrete eggs influenced Languedoc winemaking? What changes does Rosemary expect to see in the region over the next 5-10 years? How can you make the most out of a visit to the Languedoc region? Which Languedoc wine would Rosemary pair with her favourite childhood food, baked beans? Why would Rosemary love to be able to share a bottle of wine with author Jane Austen?   Key Takeaways As Rosemary explains, the Languedoc has far fewer rules and higher yields than other appellations or regions in France. People who don't want to conform to the rules can try different grape varieties. They also have the broad designation of Vin de France that allows for just about anything you want to do. It's the reputation of your name that sells your wine. She believes that Vin de France in the Languedoc from a grove with a certain reputation is going to be interesting. You may not like it, but there will be a reason why it's not conforming, for whatever reason. So that's interesting. Rosemary observes that the Languedoc produces twice as much Rosé as Provence. It's a large area, whereas Provence is quite small in comparison. Provence tends to produce very pale roses, and those specializing in rosé are quite special. White wines originally weren't important in the Languedoc, and the early appellations were red. But regions like Saint-Chinian and Faugères now produce white white wines in designated areas that weren't recognized until 2004. Rosemary believes that it was probably the falling consumption of wine in France that prompted higher quality wines. When France used to drink a phenomenal amount of wine per capita, wine was produced by cooperatives aiming at bulk production. However, growers leaving the cooperatives want to do something more individual. They recognized they had some really good vineyard land. Some of the pioneers of quality included Gerard Bertrand, who started aging wine in barrels. That sort of snowballed. Newcomers are attracted to the area because land prices are not that expensive so you can buy vineyards. You can't do that in Chablis.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/325.

What makes the Languedoc particularly well-suited for organic viticulture? How have the wines of the Languedoc evolved since the 70s? How do the wines of the Languedoc region of southern France differ from neighbouring Roussillon? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rosemary George You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What was it like becoming one of the first women to earn the Master of Wine designation? How did Rosemary's journey into wine writing begin? What inspired Rosemary's initial fascination with the Languedoc region? What do you need to know about the Languedoc region in terms of geography and how it fits into the bigger picture of French wine? Why is the Languedoc particularly well suited to organic viticulture? How does Rosemary's book, Wines of the Languedoc, compare to other books about the region? What are the classic grape varieties and wines of the Languedoc? How does the Garrigue influence Languedoc wines? How does the Languedoc's maritime climate compare to other wine regions in France? What are the key distinctions between the Languedoc and Roussillon regions? Who are some of the more interesting winemakers that Rosemary has met in the Languedoc? How are Languedoc winemakers responding to new challenges due to climate change?   Key Takeaways As Rosemary notes, the Languedoc has a lot of advantages for organic viticulture, especially the winds. So if it rains, the winds dry everything up pretty quickly. Rot is not usually a problem in the Languedoc. She adds that vintages are becoming more irregular than they were, but certainly it's a lot easier to be organic in the Languedoc than it is in say Chablis. In the Languedoc, for red wine, Rosemary says, you have Grenache, Mourvèdre, Syrah, Carignan and Cinsault. Syrah and Mourvèdre were grape varieties that were planted in the 70s, 80s. It's what they called the cépages améliorateurs, the improving grape varieties. It was thought the Carignan needed to have something else added to it. Now, I think there's a trend. People realize how good Carignan is, especially with climate change coming into effect. It will make some really good wine. There's a bit of spice, bit of red fruit, there's a bit of freshness, there's some acidity and as well as tannin. The Languedoc region of southern France and neighbouring Roussillon are completely different, Rosemary observes, because Roussillon was part of Spain until the Treaty of the Pyrenees. They see themselves as Northern Catalonia. The Pyrenees for Roussillon is a unifying thing, and it does not divide them from Spain, it unites them. Whereas Languedoc speaks Occitan, and it has a different history. And the wine makes them different because the key grape variety of Roussillon is Grenache, and that was also used for Vin Doux Naturel, fortified wines that like Banyuls and Maury and Rivesaltes. They're matured in barrel and last for for years. One of the great wines in the world and totally underappreciated. The Languedoc doesn't have that tradition to the same extent.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/324.

What are some of the significant contributions that Greece has made to the world of wine? How does the Greek volcanic island of Santorini produce wines of stunning depth and freshness at the same time? How are Greek wines shifting the perspective on what's possible for warm climate wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine Konstantinos Lazarakis. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of his terrific book, The Wines of Greece. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What are some of the significant contributions to wine made in Greece? What are some of the unique and complex terroirs found in Greece for wine production? How do Santorini's wines achieve both incredible depth and freshness? What are the hallmark characteristics of Assyrtiko grapes, and how does the wine pair with food? How does the tasting experience of Moschofilero compare with that of Assyrtiko? What should you know about Greece's flagship red grapes, Agiorgitiko and Xinomavro? Which regions are a must-try in your exploration of Greek wines? How was Retsina developed, and why does Konstantinos think it's one of the greatest hopes for the Greek wine industry? How did the Greek financial crisis impact and improve the Greek wine industry? What are some of the opportunities and challenges in the future of Greek wines?   Key Takeaways As Konstantinos observes, Greece was not the first to make wine or even the first to have a God that is dedicated to wine, but we did a lot of things for the first time: the first appellations or regions, sommeliers, wine writers and tastings. For the Greek symposia, the whole format of consuming wine was essential in making sure that symposia were an amazing celebration of the human intellect, and the bringing together of ideas. Konstantinos explains that because Santorini is a volcanic island it has a young soil that's coarse. The vines grow on their own roots, but above ground, it's very windy, extremely hot, so the vines have to kept low on ground to capture a little humidity and be protected from the wind. They trained these vines as baskets by weaving the vine canes over years. Everything that is on the periphery is torn apart by the wind, but then you have only the middle that survives. Every about 30-40 years, the basket gets too bulky, so it's chopped apart and a new cane from the old root system starts a new basket. The root system is four hundred years old. For context, he adds, four centuries ago, Bordeaux was a swamp. Konstantinos says that many people believe that a cool climate wine is superior to a warm climate one. But warm climates can produce amazing wines. Greece has a lot of places that are cold, even more so than the Loire Valley in France. Over the years, the Greeks selected grapes with full flavors at lower levels of alcohol.   About Konstantinos Lazarakis MW Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.   Bonus Interview Highlights – Matt Cauz How do I distinguish between sexist, sexy, and sexual writing? What are some strategies you can try to avoid using wine as a coping mechanism? What trends are emerging around generational differences in wine consumption? Why is it important for us to vote with our dollars when it comes to producers accused of misconduct? What are the best wine pairings for different types of chocolate and holiday dinners and celebrations         To learn more, visit https://www.nataliemaclean.com/323.

What makes wine worth waiting for? How much wine is produced in Greece? What would surprise you about the wines of Greece. In this episode of the Unreserved Wine Talk podcast, I'm chatting with Konstantinos Lazarakis, author of the new book The Wines of Greece. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of his terrific book, The Wines of Greece. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did Konstantinos find his first passion for heavy metal music? Do fine wine and heavy metal have anything in common? What memorable moment happened to Konstantinos while delivering a presentation to wine buyers in Russia? How did Dominus wine end up making an in-flight splash for Konstantinos? What sparked Konstantinos' initial passion for Greek wine? Why did Konstantinos want to become a Master of Wine when no others were in Greece? Where can you find Greece on the map and what are the key geographic features? How much wine does Greece produce annually? What unexpected insight did Konstantinos discover while writing his book on Greek wines? What might surprise you about the dynamic nature of Greek wines and winemaking? What does it mean for Greece to have a large number of endemic grape varieties?   Key Takeaways As Konstantinos observes, when you're a fan of Barolo, or since we're talking about wines of Greece in here, Xinomavro, then these wines are not immediately appealing but hugely rewarding once you pay attention to them and calibrate your idea about what wine can be. Looking beyond the instant is rewarding. Konstantinos says that many people, even wine professionals, have widely different expectations of what Greek wine is. Some are surprised that Greece is producing any wine at all and others believe that Greek wine is a commodity produced in bulk. But the Bordeaux region of France produces twice the wine that the entire country of Greece produces. Konstantinos explains that the great thing about Greek wine is that we have no idea what Greek wine is all about. New grape varieties and regions emerge regularly. For example, Malagousia is a grape variety produced by about 200 vineyards. It is extremely forthcoming yet very complex and intense. On the nose, it can range from Muscatine to minty to tropically. On the palate, it's quite round, even creamy, without the need of extended lees contact or oak, but still, it has amazing freshness. One of the most important Greek grape varieties has been around for only 30, 40, years. That's bound to happen again and again. In Italy, almost every area that can make wine does or is verified. They have all their grape varieties identified.   About Konstantinos Lazarakis MW Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.   Bonus Interview – Matt Cauz Highlights Which wine should you pair with artichokes? What inspired me to write Wine Witch on Fire? How did the events of 2012 kick off my no good, terrible, very bad, vintage, personally and professionally? Have there been any lasting effects from these traumatic events? How has the Canadian wine industry evolved over the past 20 years? What are my thoughts on the current state of the wine review industry?       To learn more, visit https://www.nataliemaclean.com/322.

Got big goals for your shop this year? Shop Boss can take them to the next level!Todd Westerlund is an industry vet. Over 15 years of technical experience and more than 18 years in the repair shop coaching. Todd is a believer in opening your shop seven days a week for ultimate customer service. He also shares advice on how to make your processes more efficient. 00:00 Industry Insights & Training07:25 Technician's Journey: 15 Years Experience10:46 Hands-On Training Initiative20:16 Flexible Work Schedules Benefit All23:15 Balancing Technician Ego and Client Needs29:42 Problem Solving in Auto Repair33:42 Overwhelmed by Work Demands38:17 Investing in Employees' Future42:25 "Streamlining Inspection Process"47:43 "Confession About Car Brake Negligence"56:42 "Prioritizing Morally Right Hospitality"58:03 "Open Invitation despite Poor Reviews"01:05:55 Welcoming Shop Tour Experience01:12:05 Call Center Amplifies Pre-booking Revenue01:16:06 "Shops Boost Sales with Callbacks"01:19:14 Bones: Protection Against Slips

Why is Chardonnay the one grape that is equally made in the vineyards and the winery? What's the difference between biodynamic and regenerative farming? What does it mean to be part of a family brand of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How does the Benziger family's "flaming hoops" program help to ensure family members are a value add if they work at the winery? How did the 2017 Sonoma County wildfires impact the Benziger Family Winery? Which features can you expect from Benziger California Chardonnay, and how does it best pair with food? What makes the Benziger Running Wild Chardonnay unique and more personal for Chris? What is the concept of regenerative farming, and how does it relate to biodynamics? Why is the Benziger Tribute so versatile, and what's the story behind the name? What does it mean to Chris to be part of a family brand of wine? In the Museum of Chris Benziger, what three objects would be in the central display? If Chris could share a bottle of wine with anyone outside the wine industry, who would that be?   Key Takeaways Chris observes that most grapes or varietals are made in the vineyard. With Chardonnay, you can choose whether it'll be a beautiful, unoaked, austere, minerally Chablis-style, or a big butter kiss, butter bomb, or anything in between. The Renziger Chardonnay is right in the middle of the teeter-totter. Biodynamic has some baggage to it, whereas regenerative farming takes the farming part of biodynamics, which is incredible. Organic farming is simply the elimination of chemical inputs. All it does is replace all that biological capital back into the soil. So the land never goes fallow. It's constantly being fed back. Farming is resource intensive. Regenerative farming means giving back so the land is not just restored, it's better than before the farming started. What does it mean to be part of a family brand of wine? Chris calls critter brands and concept brands that are developed by market research whiteboard wines. A family brand is inherently tied to a family and its name. Chris notes that his father burned the boats in the Roman tradition so to speak when he sold his business and uprooted his family and traveled 3,000 miles to start the winery. In developing the winery, all they had was each other and had to lean on each other through all the challenges from tough finances to wildfire. But they stayed together and as Chris notes, he was hosting Christmas dinner with 50 family members this year.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/321.

Join Master Sommelier Larry O'Brien as he interviews Kendall-Jackson winemakers Tom Rees and Tim O'Halloran on all things low-calorie.

What was it like to move to biodynamic wine farming at a time when hardly anyone was doing it? What crucial role do 100 adorable sheep play at the Benziger winery? How do biodynamic preparations that might seem a bit “woo” actually benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Chris' grandfather transform his alcohol-importing business during Prohibition? How did the Benziger Family Winery get started? What does Chris love about the Benziger family property, and what fascinating history does it have? How does the geology of the area influence Benziger wines? What challenges did the Benziger family face during their first harvest at the new winery? Why did the Benziger family transition to biodynamic farming practices years ahead of mainstream sustainability trends? What crucial role do Dorper sheep and Highland cattle play at the Benziger winery? How do biodynamic preparations that seem “woo” benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality?   Key Takeaways The Benzigers were biodynamic pioneers in California. He quotes Gandhi: “First they ignored him, then they laughed at him, then they fought him, but then he won.” Today, in every single winery, particularly in Sonoma, Napa, Mendocino, Monterrey, and the counties that have very high prestige, every one of these wineries has some form of a sustainability program today. The Benziger family eventually realized that sheep were the answer to their challenges. They got a big flock of a special type of sheep called a Dorper. Their little cloven hoofs push debris down, like leaves, eliminating mildew pressure, so no mildecides. They eat the grasses underneath the vine, eliminating the need for herbicides like RoundUp. And they fertilize as they go which helps with microbial growth.  Chris says that even though it sounds odd to be putting cow dung in a horn and burying it in the ground, they're making a plant probiotic. That manure attracts microorganisms in the soil, and they're just small enough that they can fit through a cow horn. This is unbelievably healthy for the plants. In conventional farming, you water and feed the plant from the top. You're delivering everything at the surface so the roots stay at the surface. Biodynamics tells the vine, Hey, you've got to earn a living. We don't water or fertilize it. Now the roots do what they want to do, and go down into those different layers, find their own sources of moisture and nutrition, and that's how we get a better, more terroir-driven wine.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/320.

What's the important difference between dry wines and the dry feeling you get when tasting certain wines? Do all or even most wines taste better when they're older? How can you make the most of a trip to Washington wine country? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hailey Bohlman You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Hailey's experience with hosting her first virtual wine tasting during the pandemic? How did Hailey get actor Kyle MacLachlan to do a virtual wine tasting with her tasting club? Is there an overlap between Hailey's wine career and her career in technical program management? How does Hailey's background and passion for mathematics influence her approach to understanding and teaching about wine? What's been the most challenging wine concept for Hailey to explain in her Wine 101 series? What's the most mind-blowing scientific fact about winemaking that Hailey has learned? Which wine myth does Hailey find herself debunking repeatedly? Who were Hailey's most memorable podcast guests so far? How can you make the most of a trip to the Washington wine regions? Where is Hailey's ideal place to have a glass of wine? What does Hailey love about Domaine Philippe Vandelle Poulsard and Damsel Cellars Stillwater Creek Syrah? Why does Hailey hate the idea of clean or fit wine? Which wine would pair well with Hailey's childhood favourite, microwave chicken pot pie? Why does Hailey admire Brooke Delmas Robertson, winemaker at Delmas wines? What are Hailey's favourite wine gadgets? If Hailey could share a bottle of wine with anyone outside the wine world, who would it be? What message would Hailey want to share via a billboard in Seattle?   Key Takeaways Hailey notes that one of the hardest wine concepts to understand is tannin, which gets confused with dry in the wine world. Tannins in red wines cause your mouth to feel dry like having a cotton ball in your mouth. When you say a dry wine, you're saying a wine with no sugar, nothing to do with the tannins. The myth Hailey hears a lot is that all wines taste better when they're older. That's actually not true. You need to know which wines can age, but that's when you ask the experts. Shop at the small wine shops, ask the staff, ask winemakers and other experts. Hailey advises to go for a variety of experiences and wineries when you visit any wine region. For eg. to make the most of a trip to Walla Walla, Washington, she suggests visiting wineries with vineyard tours, such as Delmas. They will teach you about how they're growing the vines. Then look for a blending class like at at North Star winery. Then try a food and wine pairing, such as the one at Pepper Bridge. Visit both small and large wineries.   About Hailey Bohlman Hailey Bohlman, is a wine enthusiast turned wine educator and founder of Cork & Fizz with the goal of making wine more approachable for everyone. By offering guided wine tastings, along with tips, recommendations and podcast, she makes wine fun and exciting!       To learn more, visit https://www.nataliemaclean.com/318.

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Amelia Morán Ceja, president of Ceja Vineyards. Amelia is interviewed by Maryam Ahmed, founder of Maryam + Company. The two talk about Amelia's trailblazing efforts as the first Mexican woman to be elected president of a winery, having her wines served at the White House, and much more.Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Amelia: Instagram, Ceja VineyardsMore on Maryam: Instagram, Maryam + CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jen Pelka, founder of Une Femme Wines. Jen talks all about setting goals and taking your dreams to the next level – in her case, outer space!Then, host Kerry Diamond is joined by Tanya Holland on stage at Jubilee Wine Country. Tanya is a chef, restaurateur, author, and culinary ambassador. The duo talks about her love of California, exciting international endeavors, and her amazing career. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jen: Instagram, Une Femme WinesMore on Tanya: Instagram, websiteMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jeni Britton, founder of Jeni's Splendid Ice Creams.Jeni is interviewed by Amy Guittard, CMO of Guittard Chocolate Company, on stage at Jubilee Wine Country to talk about her connection to nature, her entrepreneurial spirit, new projects, and why she took a step back from running her namesake ice cream company. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jeni: Instagram, Jeni's Splendid Ice Creams, Floura & CoMore on Amy: Instagram, Guittard Chocolate CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Dominique Crenn, the chef, author, humanitarian, and absolute life force. She was also the cover star of Cherry Bombe's Paris issue earlier this year. Dominique joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her journey to becoming one of the most important female chefs in the world, why she won't take “no” for an answer, her breast cancer diagnosis, learning about her adoption story in France, and much more. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

In this week's Travel Flashback Episode, we are taking you to Fredericksburg, Texas. Texas Hill Country is a wine lovers paradise! Here over 100 wineries dot Hwy 290 from Austin to Fredericksburg. There are so many beautiful vineyards, huge outdoor spaces, unique attractions, and is not crowded or overly touristy. We've been multiple times, each seeing different wineries like The Rhinory, which has views of a real-life rhino while you sip your wine. 290 Wine Castle, which is castle themed, and Health Vineyards that has a gorgeous patio to sip their sparking wine. Winemakers are proud to be Texan here, the vibes are relaxing, making each winery in the Texas Hill Country feel like a real escape. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Shop: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Storefront ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TSP Merch⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Connect: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and contact us at travelsquadpodcast@gmail.com to submit a question of the week or inquire about guest interviews and advertising. Submit a question of the week or inquire about guest interviews and advertising.

Over the next few weeks, we will be releasing recordings from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October. First up is Robin McBride, co-founder of McBride Sisters, the largest Black-owned and women-founded wine company in the United States, with brands like Black Girl Magic Wines and She Can Wines.  Robin joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her incredible personal story of meeting her sister Andrea at the age of 25 and deciding to go into business together and build something transformational. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Robin: Instagram, websiteMore on Kerry: Instagram

We here at Sip Sip Hooray! love a good deal! Amid all the stories swirling around about how expensive Wine Country visits have become, we decided to challenge ourselves and see if we could buck the trend, and save a few - or more - bucks. Our first destination was Napa Valley, and ICYMI the episode, check it out here. Now we're headed to Sonoma County, one of Travel & Leisure's Best 50 Places to Travel in 2024. We did the research so you don't have to. How about wine tastings for $35 or less, hotels for $200 or less a night, good local eats and fun activities that won't break the bank? Yes please! We've even got several recommendations that are free

On this final episode of DMOU for 2024, we welcome our friend Beth Erickson to the microphone. The CEO of Visit Loudoun (DC's Wine Country), Beth shares how her organization has met existential challenges (such as bugs that like grapes) while making the visitor economy visible in a region that previously didn't see itself as a destination. Plus, in the Bonus Round, she shares how she became one of the most feared poker players in the DMO space. Join us.

Send us a textWe love when amazing Osteopathic Physicians reach out to us to be on the Podcast!  Today we interview Dr. Levy-Gantt,  A board certified OB/GYN who practices in Napa Valley!  She will speak to us about how she manages a solo practice in California and her work as an author.   Dr. Gantt will discuss her journey from physical therapy into medical school and finally a residency in a competitive specialty.   Her story is not for the faint hearted!  She will share her uphill battle to getting a positition in OB starting with a one year spot NO GUARANTEE!  Her story is one of DO Grit which allowed her to manage family and career and obtain success in both her personal and professional life!  Don't miss this one!

602. We conclude our conversation with Cherry Levin about plantation wedding ceremonies in Louisiana. She wrote Wedding belles and enslaved brides: Louisiana plantation weddings in fact, fiction and folklore as her LSU dissertation.  “A distinguished graduate of the Association of Bridal Consultants' Professional Development Program, Cherry has planned and coordinated over two hundred weddings throughout the San Francisco Bay Area, the Wine Country and Lake Tahoe. She has also planned weddings in San Luis Obispo, Texas and locations throughout southeastern Louisiana from Baton Rouge to New Orleans.” Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 220 years. Order your copy today! This week in Louisiana history. November 30, 1803. As Colonial Prefect - Pierre Laussat formally receives possession of Louisiana for France. This week in New Orleans history. November 27, 1935, born in New Orleans on November 27, 1935, boxer Wilfred "Willie" Raleigh Pastrano was the light-heavyweight boxing champion of the world from 1963 until 1965. This week in Louisiana. Christmas in Lafreniere Park 3000 Downs Blvd. Metairie, LA 70003 Website December 1st – 30th, 2024 Sunday – Thursday 5:30pm – 9:00pm Friday and Saturday 5:30pm – 10:00pm Closed December 25th Weather permitting $10 per car in advance $15 per car at the Park NO CASH / NO REFUNDS     Lafreniere Park sparkles for the holidays with millions of twinkling lights and displays!     A dusk the lights will come on at Lafreniere park and the longtime tradition of driving through the beautiful light displays will begin. The holiday lights exhibit features LED lights with fantastic displays. Don't forget to check out the 60 foot Sea Serpent in the lagoon, the elegant princess in her illuminated, magical castle, or the New Orleans Saints players with the Lombardi Trophy. Bring the entire family to enjoy the sparkling display. Postcards from Louisiana.  Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

In this episode Tesla 369, Tim talks about a mud shoe, Mental , Chrissy , and Chris scrapped the churro cams.  Really, we talk all about the hangover recovery from this past Lemon's race this weekend at Sonoma.  Sub $30 Lego F-1 cars That Don't Suck! (Beverly Braga @ The Drive) https://www.thedrive.com/news/legos-new-27-f1-sets-boast-surprisingly-accurate-aero  F1 Says the Andrettis can Come to F1, Just Don't Bring the Andrettis (Chris Teague at The Truth About Cars) https://www.thetruthaboutcars.com/cars/news-blog/report-andretti-and-gm-s-f1-bid-gains-new-life-after-team-leadership-changes-44510440  Sweet Survivor Screaming Chicken TA on Racing Junk for $32k https://www.racingjunk.com/pontiac/184616709/1978-pontiac-firebird.html?category_id=1056&np_offset=1 Look for Your Car's Recalls https://www.nhtsa.gov/recalls https://www.nhtsa.gov/campaign/safercar-app Lemons Rally Schedule https://24hoursoflemons.com/schedule/#rally Follow #Lemonsrally on Instagram! https://www.instagram.com/explore/search/keyword/?q=%23lemonsrally Nothing Handles Like a Rental Car - Mr Rich Duisberg   https://a.co/d/9inZzj7 Looking for The Real Weasel - Mr Rich Duisberg   https://a.co/d/f2K2yse  Join our F1 Fantasy League  https://fantasygp.com/  - sign up here, the join the E1R  league with code “74259541” Our Website -⁠ https://everyoneracers.com/⁠  Download or stream here -⁠ https://open.spotify.com/show/5NsFZDTcaFlu4IhjbG6fV9  ⁠https://www.youtube.com/channel/UCPrTs8wdzydOqbpWZ_y-xEA ⁠  - Our YouTube 

In this episode 368, Tim wants a furry sexy car wash, Mental obfuscates about a rally car purchase, Chrissy thinks about Nyan Cat, and Chris has churro cams.  Really, we talk all about the upcoming Lemon's race this weekend race at Sonoma.  GM Recalls ½ Million Trucks (Owen Bellwood @ Jalopnik) https://jalopnik.com/donald-trump-puts-biking-and-busses-on-the-chopping-blo-1851698249 Look for Your Car's Recalls https://www.nhtsa.gov/recalls https://www.nhtsa.gov/campaign/safercar-app Fake Bear Destroys Rolls Royce (Jason Torchinsky @ Autopian).  https://www.theautopian.com/apparently-dressing-up-like-a-bear-and-trashing-a-rolls-royce-for-insurance-money-is-a-crime-now/   The security video https://vimeo.com/1029340693 Boa Climbs into Truck (Ronald Glon at The Drive)  https://www.thedrive.com/news/arizona-man-finds-boa-constrictor-chilling-in-his-silverados-engine-bay Lemons Rally Schedule https://24hoursoflemons.com/schedule/#rally Follow #Lemonsrally on Instagram! https://www.instagram.com/explore/search/keyword/?q=%23lemonsrally Nothing Handles Like a Rental Car - Mr Rich Duisberg   https://a.co/d/9inZzj7 Looking for The Real Weasel - Mr Rich Duisberg   https://a.co/d/f2K2yse  Join our F1 Fantasy League  https://fantasygp.com/  - sign up here, the join the E1R  league with code “74259541” Our Website -⁠ https://everyoneracers.com/⁠  Download or stream here -⁠ https://open.spotify.com/show/5NsFZDTcaFlu4IhjbG6fV9  ⁠https://www.youtube.com/channel/UCPrTs8wdzydOqbpWZ_y-xEA ⁠  - Our YouTube

In this episode 368, Tim wants a furry sexy car wash, Mental obfuscates about a rally car purchase, Chrissy thinks about Nyan Cat, and Chris has churro cams.  Really, we talk all about the upcoming Lemon's race this weekend race at Sonoma.  GM Recalls ½ Million Trucks (Owen Bellwood @ Jalopnik) https://jalopnik.com/donald-trump-puts-biking-and-busses-on-the-chopping-blo-1851698249 Look for Your Car's Recalls https://www.nhtsa.gov/recalls https://www.nhtsa.gov/campaign/safercar-app Fake Bear Destroys Rolls Royce (Jason Torchinsky @ Autopian).  https://www.theautopian.com/apparently-dressing-up-like-a-bear-and-trashing-a-rolls-royce-for-insurance-money-is-a-crime-now/   The security video https://vimeo.com/1029340693 Boa Climbs into Truck (Ronald Glon at The Drive)  https://www.thedrive.com/news/arizona-man-finds-boa-constrictor-chilling-in-his-silverados-engine-bay Lemons Rally Schedule https://24hoursoflemons.com/schedule/#rally Follow #Lemonsrally on Instagram! https://www.instagram.com/explore/search/keyword/?q=%23lemonsrally Nothing Handles Like a Rental Car - Mr Rich Duisberg   https://a.co/d/9inZzj7 Looking for The Real Weasel - Mr Rich Duisberg   https://a.co/d/f2K2yse  Join our F1 Fantasy League  https://fantasygp.com/  - sign up here, the join the E1R  league with code “74259541” Our Website -⁠ https://everyoneracers.com/⁠  Download or stream here -⁠ https://open.spotify.com/show/5NsFZDTcaFlu4IhjbG6fV9  ⁠https://www.youtube.com/channel/UCPrTs8wdzydOqbpWZ_y-xEA ⁠  - Our YouTube

Comedy writer Emily Spivey (SNL, Wine Country) joins her pal Rachel to reminisce about the old days. Turns out, SNL had been a dream of Emily's since childhood and she manifested the hell out of that! Also, as a child she was haunted by the Black Hat Man? Apparently, it's a thing! Learn more about your ad choices. Visit megaphone.fm/adchoices

All Home Care Matters and our host, Lance A. Slatton were honored to welcome Anne Belden, Paul Gullixson, and Beth Eurotas-Steffy as guest to the show. About "Inflamed": “Inflamed” is a story about the abandonment of more than 100 senior citizens at a luxury senior living complex during a catastrophic wildfire in California's Wine Country in 2017. The book offers an hour-by-hour account of the desperate attempts by family members and others to reach and rescue their loved ones from Villa Capri, an assisted living and memory care center, and Varenna, a massive independent living community. The book then chronicles the battle for truth and accountability against the facility's powerful owners who tried to deny what happened and silence their critics, going as far as financing a million-dollar recall of the district attorney who investigated the botched fire evacuation. About Anne Belden: Anne Belden runs the journalism program and advises the newsroom at Santa Rosa Junior College. Before teaching, she spent 18 years as a journalist, working as a reporter and editor on the San Francisco Peninsula where her news, feature, and investigative articles were recognized by the California Newspaper Publishers Association, San Francisco Peninsula Press Club, and Parenting Publications of America. Anne holds a bachelor's degree in mass communication from UCLA and a master's degree in media studies from Stanford University. She lives in Sebastopol, California. About Paul Gullixson: Paul Gullixson is a seasoned journalist with more than 35 years of experience working for West Coast newspapers, including The Press Democrat, the San Francisco Chronicle and other Bay Area newspapers. As columnist and editorial writer for The Press Democrat, he played a key role in the newspaper winning the 2018 Pulitzer Prize for coverage of the October 2017 fires. Paul currently serves as Communications Manager for the County of Sonoma. He lives in Santa Rosa, California.

Do you feel awkward drinking less than everyone else around you?  Christine lives in wine country, where almost every social event is at a winery or involves wine. But now that she no longer drinks as much as she used to, she feels like she has to drink just to fit in. In this coaching session, Coach Cole helps Christine talk through her feelings of awkwardness about drinking less and how it affects her social life. Together, they explore practical ways to enjoy social events, feel more confident, and stay true to her goals without feeling left out. In this episode, Coach Cole and Christine will discuss: - Handling different drinking habits in your relationship - Drinking less than your friends - Balancing drinking with a healthy lifestyle - How to feel comfortable at events while drinking less - How alcohol prevents you from being fully present - Facing the fear of not fitting in - Mixing fun with confidence - Finding new ways to enjoy social events - Tips for confidently drinking less at parties  - And other topics… Cole Harvey is a Certified Naked Mind Coach who helps others navigate the forest of their subconscious beliefs, guiding them to explore their own inner landscape. Cole loves nature and has spent years hiking through remote areas of the U.S. Having transformed his own life using the tools of playful curiosity, compassion, and empowerment, he brings a love of the wild and the hero's journey to his coaching.  Learn more about Coach Cole: https://thisnakedmind.com/coach/cole-harvey/  Related Episodes: EP 439: Naked Life Story – Nat X: https://thisnakedmind.com/ep-439-naked-life-story-nat-x  EP 547: Naked Life Story – Claire: https://thisnakedmind.com/ep-547-naked-life-story-claire/  Ready to take the next step on your journey?  Visit https://learn.thisnakedmind.com/podcast-resources for free resources, programs, and more. Until next week, stay curious!