Podcasts about wine pairing

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.

The recently rebranded Cooking Chat Food and Wine podcast features Martin Redmond, wine blogger and Treasurer of the Glancy Wine Education Foundation. Martin shares his journey from discovering wine and starting his ENOFYLZ blog, and discusses his passion for wine and food pairings. The conversation explores pairing tips for spring produce, including how cooking methods such as  roasting or grilling asparagus impact wine matches. Martin also reflects on Lodi, California's wine scene and the evolving character of Zinfandel, offering listeners inspiration for enjoying local food and wine together.

Engage Phase V now@seghesio @cuvaison_wine @davisestates #wine @sparklingwine #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS –

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.

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.

Wine Pairings with your Easter meal. What goes well with a leg of lamb? What goes well with ham? Varieties of Bordeaux wine and the range of prices available. What makes German wine unique? For more information, and to check out some of the incredible selections Ted and the team at Haskell's has to offer, visit Haskells.com.

Esk Valley Malbec Cabernet Sauvignon Merlot 2022, Hawkes Bay RRP from $24.99. From the Gimblett Gravels sub-regional GI of Hawkes Bay The Wine: Great colour concentration leading to a bouquet of ripe dark red berry fruits, blackberry and roasted plums, a mix of sweet and bitter chocolate, cacao and baking spices. The wood smoke from use of barrel adds complexity and depth. Dry with an abundance of ripe tannins and plenty of acidity for bite and freshness, West drinking from day of purchase through 2030. The Food: Great with moderate to high protein foods – from lamb to beef and even some roast chicken. Red meat, say a steak, that is cooked medium-rare has a lot more available protein on the palate than say one cooked to medium-well, or well-done. The rarer the meat the bigger and younger a red wine can be – the protein in the flesh and any juice that might ooze from it soften tannins in the wine making it seem smoother or softer. The other consideration is the sauce and the seasoning: I don't mean tomato sauce – though this is full of sugar and salt – I mean a reduction, a jus, or a cream=based sauce will all have a reaction with the wine. One piece of advice – if you have a chili meter from 1 to 10, 1 being the least heat and 10 being the hottest of hot, don't add chili spices to the food that is intended to go with red wine beyond a 3 or 4 on the scale. Chili turns the volume up on tannin and alcohol perceptions in red wine and can easily disrupt the flavours within the dish. The season: 2022 was a very good year for wines from Hawkes Bay. With a warm and dry winter, and the earliest veraison in 30 years. Then quite a bit of rain before 30+ degree days until harvest. The wines that I have tasted are balanced, complete and will age through to 2030 for most and 2035+ for the rest. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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.

Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration.  Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

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.

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.

Vintage: 2022 Flavour: Always a fuller-bodied expression with flavours of grapefruit and green melon, some tropical ideas like pineapple and vanilla. Peg' Bay always has the knack of just the measure of new and aged oak barrels to bring shape and form to the bouquet and palate. The frame of this wine is bold and impactful with fruits and non-fruit flavours reflecting the bouquet along with a satin-cream mouthfeel. Cost: RRP at $45.00 Food pairings: Salmon with skin on, pan-seared or baked topped with a soy-glaze, served with lentils (or something earthy), something green and baked jacket potato with lots of sour-cream. Topicality: It's officially autumn, though daytime temps are still warmish, the evenings are definitely getting cooler - so a richer, weightier dish makes sense. Food that is filling and easy to prepare is always a plus. See omnystudio.com/listener for privacy information.

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.

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.

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.

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.

For Episode 69, we're, of course, staying in the world of wine, but we're casting a wider net. What happens when a wine-loving sommelier finds herself stuck at home during a global pandemic? If you're Sanna Yamit Viitaoja-Malmberg, you don't just pass the time with jigsaw puzzles—you turn them into a global business. In this episode, we uncork the fascinating story behind Water & Wines, the wine-themed puzzle company that took the world by storm. What started as a way to stay mentally engaged while recovering from severe COVID soon became a runaway success, with thousands of puzzles flying off the shelves in just weeks. Yamit takes us through the journey—from an idea sketched on a kitchen table to a brand now selling in over 40 countries. We also delve into why Water & Wines puzzles feel so different (spoiler: obsessive attention to detail), the importance of play in wine education, and how sustainability is at the heart of their business. Oh, and if you've ever wondered whether Italy or France reigns supreme in the puzzle world, we've got the answer. So, pour yourself a glass, grab a puzzle piece (or two), and join us for a delightful conversation that proves wine and playfulness are the perfect match.     For more information about our Podcast, visit us on the web:  https://readbetweenthewinespodcast.com  Follow us on Instagram:  https://www.instagram.com/betweenthewinesmedia  Connect with us on LinkedIn:  https://www.linkedin.com/company/read-between-the-wines     

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.

Send us a textIn this episode, we dive into another wine pairing dinner, exploring the food, the wine and what made them pair so well together. The featured wines were from Chateau Pichon Longueville Comtesse de Lalande in Bordeaux. Anshu recounts the dinner's five courses - each of which was paired with different vintages and/or labels from this venerable Chateau - highlighting the unique qualities and affinities of the food and wine that created a great pairing. The episode serves as the perfect guide for listeners to enhance their understanding of, and confidence with, food and wine pairings in their own lives!P.S. - don't forget to check out Episode 42 if you enjoy this episode!Let's stay in touch - we always love to hear from you! Follow the wine related antics and fun on the following social channels: Blog: www.wineitupanotch.com The Wineitupanotch Podcast on Instagram Wineitupanotch on Instagram Wineitupanotch on Tiktok Wineitupanotch on Youtube Or send an email with questions, comments and requests to wineitupanotch@gmail.com

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.

Have you ever wondered why some chocolate and wine combinations leave you craving more, while others fall flat?  In this episode, Judith Lewis shares her wealth of knowledge, revealing the secrets behind selecting the perfect wine to complement your favourite chocolate. From the nuances of high-quality chocolate to the surprising pairings that elevate both flavours, Judith will transform the way you indulge in these two beloved treats. But that's not all! Judith also takes us on a journey through the world of chocolate, offering tips on where to find the best artisanal selections and how to truly savour each bite. Plus, stick around for a quirky segment on a "wonky wine term" that will leave you chuckling and pondering the mysteries of wine language. So, grab your favourite chocolate, pour yourself a glass of wine, and get ready to embark on a flavourful adventure that celebrates the intersection of wine, life, and fun!   In this episode you will be able to:  Discover the art of pairing chocolate with wine from expert Judith Lewis, an international wine and chocolate judge. Learn about the different types of chocolate—white, milk, and dark—and how their quality affects pairing choices. Understand why supermarket chocolates may not be the best option and where to find high-quality chocolate alternatives. Explore unique wine pairings for white chocolate, including dry sherry and sweet Tokaji, and how to enhance flavours. Get tips on tasting chocolate properly—why melting is better than chewing for flavour release. Judith Lewis is a distinguished international wine judge and a celebrated expert in chocolate evaluation. With over 20 years of experience in the food and beverage industry, Judith has carved a niche for herself by combining her passion for wine and chocolate.  Judith's journey began with chocolate, where she sought to engage audiences with her approachable knowledge of this beloved treat. This led her to an intensive study of flavours and the intricacies of taste, which ultimately allowed her to build an extensive scent and taste library. Judith's expertise in chocolate earned her a place on the board of directors for the Academy of Chocolate, where she actively participates in judging high-quality chocolates from around the world. Her deep understanding of flavour profiles and sensory experiences seamlessly transitioned her into the wine industry, where she now shares her insights as a respected wine judge. In addition to her judging roles, Judith collaborates with various chocolate makers, providing valuable feedback to enhance their products. She is a regular contributor to this podcast, Wine Behind the Scenes, where she shares her wealth of knowledge about wine and of course, gives us her take on wonky wine terms! Whether discussing the nuances of chocolate types or the perfect wine pairings, Judith's passion for flavour and enjoyment shines through, making her a sought-after voice in the world of wine and chocolate. Contact Judith Lewis here:  Website: https://www.decabbit.com/ Website: http://mostlyaboutchocolate.com/ X (New name for "Twitter"): https://twitter.com/judithlewis Instagram: https://www.instagram.com/mostlyaboutchoc/  

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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.

Yes, I'll have the rest of the bottle @domainecarneros @sullivan.rutherford.estate @frankfamilyvineyards @darioushwinery #WineLovers #Podcast #WineTasting #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Made Man Maury, Made Man Bob SIPS – On this episode we discuss Domaine Carneros, Frank Family, Sullivan and Darioush. Get ready for a delightful journey through the vineyards of California as we uncork a selection of exquisite wines from some of the most renowned wineries in the region. Whether you're a seasoned sommelier or a curious novice, there's something here for every wine aficionado. Whether you're a fan of sparkling wines or robust reds, this episode is a celebration of California's diverse and dynamic wine scene. Join us as we rate and review these exceptional wines, sharing our tasting notes and insights along the way. We will be discussing these wines and rating them from 1-5 with 5 being the best: 7:10 Domaine Carneros Cuvee de la Pompadour Brut Rose                       4 SIPS 14:00 Domaine Carneros Brut 2020                                                          3 SIPS 20:50 Domaine Carneros Ultra Brut 2019                                                4 SIPS 27:35 Domaine Carneros Pinot Noir Estate 2021                                         4 SIPS 35:06 Frank Family Carneros Chardonnay 2022                                         4 SIPS 43:11 Frank Family Napa Cabernet Sauvignon 2021                                4 SIPS 46: 00 Sullivan Rutherford Estate Coeur de Vigne 2021                  5 SIPS 48:08 Darioush Cabernet Sauvignon 2021 25th Anniversary Release    5 SIPS info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing / Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, & PodBean Producer: Made Man Bob Domain Carneros, Cuvee La Pompadour, Brut Rose, Frank Family Vineyards, Napa Valley, Sullivan Rutherford Estate, Dariush Cabernet Sauvignon, Wine Tasting, California Wines, Pinot Noir, Chardonnay, Wine Ratings, Sparkling Wine, Wine Review, Wine Enthusiast, Wine Pairing, Wine Production, Wine History, Wine Cellar, Wine Sustainability https://www.domainecarneros.com/ https://www.frankfamilyvineyards.com/ https://www.sullivanwine.com/ https://www.dariush.com/ https://www.taittinger.com/ https://wineserver.ucdavis.edu/

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.

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.

  PODFEST EXPO is the longest-running annual, in-person podcasting conference in the world. Returning in 2025 for an unprecedented 11th consecutive year, PODFEST has been on a wild ride of unbridled growth from its humble beginnings in 2015 to now. www.podfestexpo.com   JIN SHIN JYUTSU  www.healthkeepersunited.com/self-help-with-jin-shin Boost Your Best Self-Friend Discount Offer An Art of Self-Help WHAT IS JIN SHIN JYUTSU® ? Jin Shin Jyutsu® is a gentle and nurturing healing art that helps restore balance and harmony by using light touch on specific energy points along the body. Rooted in ancient wisdom, it works with the natural flow of energy within us, supporting physical, mental, emotional, and spiritual well-being. By simply holding your hands in specific positions!   WINE PAIRING and vegetarian dishes  Lentil soup or any bean based soup as black bean soup are perfect for the malbec, syrah and another varietal carmenere: Malbec Finca Abril $111.99, Anne Pichon Syrah/ Grenache $15.99, Vina Echeverria Gran Reservera $12.99- $18.00,    CONTACT VALERIE  Valerie Hail www.allinourminds.com valerie@allinourminds.com

GET RUTHLESS ABOUT TRYING SOMETHING DIFFERENT Start with listening to better NEWS SOURCES THAT DON'T ACCEPT ADVERTISING. In my previous podcast "NEWS SOURCES THAT WILL MAKE YOU SMART. NOT MAKE YOU DUMB,"  there are four links to different news sources that provide valuable information for those who are committed to defending our democracy, voting rights and a PLAYBOOK to end this stupid division within our country . The first SMART NEWS SERVICE IS:   BELLE OF THE RANCH https://youtube.com/clip/UgkxygE3pKLK67N59Lo_-wpaBtFcTesebGrU?si=  ( A SHORT BACK STORY) This YouTube channel was started by her husband BEAU OF THE FIFTH COLUMN  Beau of The Fifth Column main Youtube channel:    / beauofthefifthcolumn   THIS IS RESEARCH DRIVEN, NON PARTISAN information. Beau was creating three episodes a day which is unimaginable to me as I know they research everything they discuss on their channel. Beau decided it was time to change his life and pass the reins to Belle, his wife.She is KILLING IT. HERE is another recent episode where  she explains that POLITICS have an immense IMPACT to our lives, businesses and friends: https://youtu.be/4cKR-x2F4II?si=rX1CIZknp10Jzn7x Here are two ways to CALM YOURSELF: and build a strong IMMUNITY JIN SHIN JYUTSU  www.healthkeepersunited.com/self-help-with-jin-shin Boost Your Best Self-Friend Discount Offer An Art of Self-Help WHAT IS JIN SHIN JYUTSU® ? Jin Shin Jyutsu® is a gentle and nurturing healing art that helps restore balance and harmony by using light touch on specific energy points along the body. Rooted in ancient wisdom, it works with the natural flow of energy within us, supporting physical, mental, emotional, and spiritual well-being. By simply holding your hands in specific positions!   WINE PAIRING and vegetarian dishes  Lentil soup or any bean based soup as black bean soup are perfect for the malbec, syrah and another varietal carmenere: Malbec Finca Abril $111.99, Anne Pichon Syrah/ Grenache $15.99, Vina Echeverria Gran Reservera $12.99- $18.00,    CONTACT VALERIE  Valerie Hail www.allinourminds.com valerie@allinourminds.com

Send us a textJoin us as we break down food and wine pairing using a real life example of a fancy, formal food and wine pairing dinner that I recently attended. We will look at what was on the food and wine pairing menu, what wines were paired with the dishes, and why the food and wine pairings worked harmoniously, from the perspective of a wine expert.You will walk away from this episode with some food and wine pairing suggestions as well as insights that you can use when you want to create your own food and wine pairings at home, or while you are out at a restaurant!Let's stay in touch - we always love to hear from you! Follow the wine related antics and fun on the following social channels: Blog: www.wineitupanotch.com The Wineitupanotch Podcast on Instagram Wineitupanotch on Instagram Wineitupanotch on Tiktok Wineitupanotch on Youtube Or send an email with questions, comments and requests to wineitupanotch@gmail.com

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.

For tasty tipples that are sure to tempt your tastebuds and steak and seafood to die for, head on down to Post 1917 in Stoneham, MA! More details at https://www.post1917.com Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

The Wonderful World of Wine (WWW) Episode 280 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Sweet Treats & Wine Pairings Join hosts Kim and Mark on a delightful journey through the world of sweet treats and their perfect wine companions! In this episode, we'll delve into the art of pairing wine with cakes, from the humble Angel food cake to the elegant wedding cake. We'll explore what works, what doesn't, and why, providing you with the knowledge to confidently select the ideal wine for any celebratory cake. But wait, there's more! We'll also revisit a memorable event where Mark hosted a pop tart and wine pairing. Kim shares her candid feedback on the surprising and sometimes unexpected results of this unique tasting experience. So, prepare to indulge your sweet tooth and discover the perfect wines to elevate your dessert experience. Tune in to The Wonderful World of Wine for a deliciously informative episode! Cheers Kim and Mark

Did the Benedictine monk Dom Perignon invent Champagne? Why is Grand Cru Champagne not necessarily the best Champagne? What makes Champagne so versatile and food-friendly? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine. 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, Press for Champagne. 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 What makes Champagne so versatile and food-friendly? What do you need to know about the main styles of Champagne? Why is Rosé Champagne made differently from still Rosé? What sparked Chris' interest in Champagne in particular? How did Chris' legal career and writing skills transfer over to writing about Champagne? How does Press for Champagne differ from other wine books in its approach and focus? Why does Champagne have a universal appeal, even for those who aren't wine enthusiasts? How did Champagne become the wine of celebration? What are some common myths about Champagne that Chris debunks in Press for Champagne? How has the "Champagne only comes from Champagne, France" campaign impacted consumer awareness and the global sparkling wine market? What are some of the ways popular culture has impacted certain brands of Champagne? Did the monk Dom Perignon invent Champagne? How has social media shaped our perception of Champagne? What is Chris's perspective on the pricing of Champagnes and how it affects accessibility?   Key Takeaways No, the Benedictine monk Dom Perignon did not invent champagne. Champagne wasn't even sparkling until after his death. But what is true, Chris explains, is he was a cellar master of the abbey and an important figure in Champagne wine production and in advancing its quality. People talk about Grand Cru champagne with reverence as if it's categorically better than champagne without that distinction. That's not true. You can find Grand Cru champagne, which is not very good. And then you have champagnes like Louis Roederer's Cristal and Dom Perignon that are not Grand Cru champagnes. With champagne, there is such variety and so many different styles that you really can drink it throughout an entire meal, and it can all work differently based on what you're eating.   About Christopher S. Ruhland Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.       To learn more, visit https://www.nataliemaclean.com/317.

In this festive episode of 'Got Somme' hosts Master Sommelier Carlos Santos and Angus O'Loughlin explore the unique Australian Christmas traditions, particularly focusing on the 9am wake up with sparkling red Shiraz. They discuss the cultural differences in wine between Australia and Portugal, the versatility of sparkling red wines, and how they pair with various holiday foods. The conversation also touches on the aging potential of these wines and concludes with a warm holiday message you - our community.

In northern Italy,  Alba, Barolo and Barbaresco have become wine tourist destinations. How can you make the most of your visit to these regions in Piemonte? Why should you try a Nebbiolo wine from Roero? Why is there so much excitement about the sparkling wines of Piemonte now? In this episode of the Unreserved Wine Talk podcast, I'm chatting with David Way, author of the terrific book The Wines of Piemonte. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his terrific new book, The Wines of Piemonte. 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 should you know about Gaja and the Barbaresco cooperative? Why did David have to wait outside a Barbaresco winery for an hour past his appointment without any explanation? How does Moscato d'Asti compare to Champagne, and why is it often undervalued? What are the differences between how Moscato d'Asti and Prosecco are produced? What is the history of sparkling wine production in Piemonte, including the pioneering work of Carlo Gancia? What can you expect from the red sparkling wines of Piemonte? Why should you try a Nebbiolo from Roero and what characteristics can you anticipate? How can you plan a fascinating wine trip to Piemonte?    Key Takeaways  David notes that Alba, Barolo and Barbaresco have beautiful landscapes, amazing wines, and incredible cuisine with lots of lovely small Michelin-starred restaurants. There are also boutique hotels that are relatively inexpensive.  There is a region called Roero, which is 20 minutes north of Alba. What people don't know about Roero, is that it's also an excellent source of Nebbiolo wines, at much lower prices.  Piemonte has both tank method and traditional method sparkling wines. Traditional method sparkling wine made in the bottle is typical of two areas outside Piemonte, Franciacorta and Trentodoc. But Piemonte is actually the pioneer of that style.    About David Way David Way initially specialized in the wines of the Tuscan Maremma before broadening his interests to the rest of Italy and beyond. He works as Senior Researcher on the five textbooks for the WSET Level 4 Diploma in Wines. In his own name, David wrote The Wines of Piemonte . The book gives unparalleled coverage of one of Italy's most important regions and includes 200 producer profiles. The book was honoured by the OIV at its award ceremony in Lisbon in 2024.   Bonus Interview – Jo Penn: Highlights How can you legally protect yourself as a writer? What can writers do to engage readers and especially book clubs? What are some of my multiple streams of income as a writer?   About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, and travel memoirs, as well as short stories. She's also an award-winning podcaster. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard.       To learn more, visit https://www.nataliemaclean.com/316.

Are you curious about the wines of Piemonte in northern Italy? Why are Barolo and Barbaresco often compared with Burgundy? What makes Nebbiolo unique as a grape? In this episode of the Unreserved Wine Talk podcast, I'm chatting with David Way, author of the new book The Wines of Piemonte. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his terrific new book, The Wines of Piemonte. 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 makes David's book, The Wines of Piemonte, different from other Italian wine books? How does Piemonte compare geographically to other well-known Italian wine regions? Why does the Piemonte region have so many wine denominations and what are the challenges this presents? What approach does David recommend for understanding Piemonte denominations? Why is Piemonte often compared to Burgundy? What are the unique qualities of Piemonte's signature grape, Nebbiolo? How has Nebbiolo evolved from the “tannic monster” of the past? How do Nebbiolo and Barbera grapes compare? Should you decant your wines?   Key Takeaways Much has been written about the Barolo and Barbaresco appellations of Piemonte but very little about the rest of the region. Barolo and Barbaresco have many small plots owned by many small growers so in that sense, it's very much like Burgundy. It's also similar in that tiny differences of altitude, soil type, vineyard orientation, and wind direction make big differences in the final wine.  David believes that the magic of Nebbiolo is its extraordinary aromatic complexity and amazing structure. It has structure, but not too overt in that it still has a silky and textured and it can age for decades.   About David Way David Way initially specialized in the wines of the Tuscan Maremma before broadening his interests to the rest of Italy and beyond. He works as Senior Researcher on the five textbooks for the WSET Level 4 Diploma in Wines. In his own name, David wrote The Wines of Piemonte (Classic Wine Library, 2023). The book gives unparalleled coverage of one of Italy's most important regions and includes 200 producer profiles. The book was honoured by the OIV at its award ceremony in Lisbon in 2024.   Bonus Interview – Jo Penn: Highlights What are the challenges of writing memoir compared to more journalistic writing? How does it feel to be a supertaster? How does the concept of "terroir" in wine compare to the development of a writer's unique voice?   About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, and travel memoirs, as well as short stories. She's also an award-winning podcaster. She has a Master's in Theology from the University of Oxford. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard.       To learn more, visit https://www.nataliemaclean.com/315.

A book for food and wine lovers written by one of Miami's long-time top chefs, Jan Jorgensen and renowned wine expert Todd Wernstrom. For tips on how to enjoy great food at home and pair it with the perfect wine tune in to Linda Gassenheimer's Food News and Views podcast on all major sites. 

With Christmas around the corner, we spoke to wine expert Yuko Frost for tips on wine paring and gifting. - ワインの専門家であるフロスト結子さんに、あれこれ聞くコーナー、「ワインの世界」。クリスマスの時期になるとワインを飲んだり、プレゼントする機会が増えますが、どういったアドバイスがあるのでしょうか。

Are you curious what it would be like to ask for wine advice from legendary Hugh Johnson, author of The World Atlas of Wine, among many other books? What would he advise you on how you can improve your wine-tasting skill and pleasure? Why was Hugh initially against wine scoring and how has his perspective changed over the years? What makes a wine great in Hugh's opinion? Why does Hugh now prefer English sparkling wines over his long-time favourite Pol Roger Champagne? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hugh Johnson. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his marvellous memoir, The Life and Wines of Hugh Johnson. 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 is it about Chablis that makes it Hugh's favourite white wine? How have English sparkling wines changed over the years and why does Hugh now turn to them more than his long-time favourite Champagne Pol Roger? Why is it important to taste high-quality wines at the beginning of your wine journey, if you can afford it? How can you improve your wine-tasting skill and pleasure? How did Hugh's first writing job at Vogue magazine lead to his extensive wine writing career? How did The World Atlas of Wine revolutionize the way wine and wineries were understood? What have been the most surprising changes Hugh has seen in the wine world over the years? What was it like for Hugh to buy his first case of First Growth Bordeaux? How does Hugh remember his first encounter with Robert Parker's wine scoring system and his initial skepticism?   Key Takeaways What advice does Hugh have on improving your wine-tasting skill and pleasure? The first thing you have to do is concentrate on the wine. Look at the color, sniff it, take a sip, but then when you take a sip, think about it. Keep it in your mouth for a moment or two, chew on it. Swirl it around until it registers, and you experience the wine more fully. Hugh asks how can you score wine any more than you can score Mozart or your friends? He didn't believe in an objective scale or giving the wrong impression that one wine is better than another. Over the years, he's accepted scoring within a narrow range say for wine competition categories where all the wines are from the same region and grape. Hugh says he's had an account with the house of Pol Roger for about 60 years but more recently, he's been switching to English sparkling wine. He observes they have a brilliant wine industry in England. Climate change is part of it, but they're also now using champagne grapes to make the wine.   About Hugh Johnson Hugh Johnson is the world's best-known wine writer, having sold more than 20 million books worldwide over a 60-year career. He began acquiring his wine knowledge as a member of the Wine and Food Society at Cambridge University before becoming a feature writer for Vogue and House & Garden magazines.         To learn more, visit https://www.nataliemaclean.com/313.

For upcoming food  events: visit alabamacoasting.com or facebook.com/AlabamaCoasting

How can you train your sense of smell? Why does smelling require much more focus than our other senses? What is retronasal olfaction and why is it so important when it comes to enjoying wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Do wine aroma kits help to improve our ability to smell and taste wine? What positive changes occur in the brains of master sommeliers? How does our emotional state influence our ability to perceive scents? Do humans have pheromones, and how can our body odours influence each other? Is there a difference in how our brains process wine aromas compared to synthetic scents? How is olfactory marketing used by certain brands to improve their customer experience? What is the role of retronasal olfaction in wine tasting and flavour perception? What is synesthesia, and how does it relate to perception in wine tasting? What are the main factors that influence the recovery of the sense of smell? Which areas of olfactory research are Johannes most excited about?   Key Takeaways Johannes explains that master sommeliers train their brain's sense of smell just as many people train physically when they go to the gym. The key is to make it challenging. What we can train most about smell is its connection with language. It's important to talk about the smells we detect with each other. It's not enough just to have odors go by. You have to actively try to identify them. Smelling is difficult for humans Johannes observes. We can oversee a visual scenery very quickly. With smelling, we don't have these abilities. When we smell something in our environment, it is much more work for us to identify the particular odors, and we have to concentrate. We don't do that a lot. So you need to have the mental spare time to focus. Johannes says that retronasal olfaction is not only when you swallow wine, it's also when you have it in your mouth. When sommeliers swish the wine around their mouths, the molecules heat up and get pushed up into the nasal cavity, which is also part of the retro nasal component. You can test this by just pinching your nose. You won't smell because it's blocked in the front, the air cannot enter. Then as soon as you release the nose, then you will have this additional smell dimension. Retronasal olfaction is really the key player when it comes to smell and flavor perception.   About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell.             To learn more, visit https://www.nataliemaclean.com/312.

Why is smell, often called the Cinderella sense, so underrated in our culture, especially when many luxury products, such as wine, spirits and perfume, are based on it? Even though dogs have more than twice the number of scent receptors than humans, why are we better at detecting wine aromas? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell so evocative compared to other senses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What were some of the most memorable smells from Johannes' childhood? How did Johannes first become fascinated with the subject of smell and the science behind it? What were the most surprising things Johannes discovered about our sense of smell in his research so far? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell often undervalued compared to other senses like sight? How does the process of smell work? What's the connection between the trigeminal nerve and wine tasting? What's the difference between taste and flavor, and how do they work together? How does our sense of smell compare to animals like dogs? Do men and women perceive smells differently? Why is the sense of smell so evocative compared to other senses? How can expectations and language influence our smell perception?   Key Takeaways Johannes explains that there's a myth about us not having as good a sense of smell as other animals, but this has its roots in the 19th century, when Darwinian ideas emerged. Suddenly, we were just another animal and not this creation of God. So different players, including the Catholic Church. It's these senses that are very developed for us as humans such as sight versus smell. In the context of wine, Johannes says, humans are particularly sensitive, and this may be an evolutionary advantage. Our ancestors became much more sensitive to these odors than carnivores that didn't eat fruit. So while we have fewer smell receptors, we have a better performing brain to interpret and apply the information. The regions of the brain responsible for olfactory processing belong to the limbic system, which is also responsible for other functions such as emotions, memory, learning, and reward. So when we smell something, we also stimulate our memories, emotions, desire for rewards, etc.   About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell.             To learn more, visit https://www.nataliemaclean.com/311.

What might surprise you about the impact of alcohol on heart disease? How can wine drinkers reduce the risk of certain cancers with one supplement? Does wine help protect against cognitive decline and dementia? Why do some organizations make extreme recommendations for eliminating alcohol? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Tony Edwards. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of his terrific new book, The Very Good News About Wine. 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 What positive health effects were found in Harvard's long-term research on alcohol and heart disease? How can wine consumption decrease the risk of certain cancers? What did the Mayo Clinic study find about the relationship between women and red wine? How does the concept of absolute risk versus relative risk contribute to sensational headlines? What's the connection between folate and cancer risk and how does alcohol consumption affect this dynamic? How might wine protect against cognitive decline and dementia? Why does wine play such an important part in the longevity puzzle for certain populations? What is the surprising relationship between wine consumption and inflammation? Why does Tony believe the World Health Organization's 2023 declaration that no level of alcohol consumption is safe is rooted in an anti-alcohol agenda rather than evidence? What's happening with alcohol-labeling legislation in Ireland, and how might it spread to other countries? What were the problems with the controversial drinking guidelines proposed in Canada, and where did they come from?   Key Takeaways Folate is depleted by alcohol. Harvard researchers discovered that if you give women folate in supplement form, women drinkers will reduce their risk of breast cancer massively to the extent of wiping out the risk. Wine helps protect against cognitive decline and dementia. According to a large Swedish study that showed that women who drank wine exclusively had a 75% reduced risk of Alzheimer's. Some organizations make extreme recommendations for eliminating alcohol consumption altogether, despite the research showing otherwise and Tony thinks the problem is that they find the idea of the J curve very difficult to explain.   About Tony Edwards Former BBC science documentary producer/director/writer. Now specializing in medical research journalism, Tony Edwards is a former BBC TV producer/ director/ writer, with over 80 science documentaries to his credit, some winning awards from such bodies as the British Medical Association. After the BBC, he wrote on science, technology and medicine for The Sunday Times, Readers Digest, Daily Mail and a wide variety of medical magazines. He is married to the broadcaster and novelist Debbie Rix; they have two grown-up children, three hens and four cats, and live in rural Kent.           To learn more, visit https://www.nataliemaclean.com/310.

In this inaugural episode of  @WineCentricShow , host Matt Weiss interviews Eric Asimov, the wine writer for The New York Times. They discuss various topics including the importance of evaluating wine producers over individual bottles, the role of blind tastings in wine education, the rise of natural wines, and the cultural significance of wine. Asimov emphasizes that wine should be enjoyed without the pressure of expertise and that there are many layers to the experience of wine appreciation. Follow him on Instagram @WineCentricShow

Have the health risks of moderate wine consumption been grossly overstated? How does moderate wine consumption reduce heart disease? What is the ideal amount and pattern of wine consumption for maximum health benefits, and how does it differ between men and women? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Tony Edwards. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of his terrific new book, The Very Good News About Wine. 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 Tony's experience as a BBC producer and a medical columnist shape his approach to researching and writing about wine? Why does Tony believe the glycemic index is more accurate than the calorie theory for measuring food values? What impact does alcohol have on your insulin response? What does research show about the benefits of dry wine for diabetics? What motivated Tony to revisit the topic of alcohol and health a decade after his first book, The Good News About Booze? Which aspects of synthesizing decades of research on wine and health did Tony find most challenging? Why was wine prescribed in UK hospitals and by physicians during the Prohibition era in North America? What is the ideal amount and pattern of wine consumption for maximum health benefits? How does the J-curve demonstrate the extent of the health benefits of wine for heart health and diabetes? Does the alcohol in wine influence its health benefits? What are the health implications of non-alcoholic wines compared to moderate consumption of regular wine?   Key Takeaways Tony explains that the alcohol consumption guidelines are completely the inverse of what the evidence says. He wondered why the guidelines were being reduced to a level that actually no one benefits from moderate wine consumption. Study after study shows wine is really good news. Tony observes that it's actually the collection of polyphenols in wine that have the beneficial effect rather than simply resveratrol alone. It's the interaction of these polyphenols with each other that produces a benefit. Tony notes that a study in 2018 came to the conclusion that for men, the maximum optimum intake of wine per day was 60 grams, which is about two-thirds of the bottle, and for women, half that.   About Tony Edwards Former BBC science documentary producer/director/writer. Now specializing in medical research journalism, Tony Edwards is a former BBC TV producer/ director/ writer, with over 80 science documentaries to his credit, some winning awards from such bodies as the British Medical Association. After the BBC, he wrote on science, technology and medicine for The Sunday Times, Readers Digest, Daily Mail and a wide variety of medical magazines. He is married to the broadcaster and novelist Debbie Rix; they have two grown-up children, three hens and four cats, and live in rural Kent.           To learn more, visit https://www.nataliemaclean.com/309.

Making pinot noir is no joke@silverghostcellars @croixwine #WineLovers #NapaValley #PinotNoir #Chardonnay #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS – In this episode of "Sips, Suds, & Smokes," our hosts dive into an exquisite lineup of wines from Silver Ghost and Croix Estate. From the unique Napa Valley Cabernet Franc to the rich Old Manzana Pinot Noir, we explore the diverse flavors and stories behind each bottle. Join us as we taste, dissect, and rate these exceptional wines. Don't miss out on this vinous adventure! We will be discussing this wine and rating them from 1-5 with 5 being the best: 6:28 Silver Ghost Napa Valley Cabernet Franc 2022                                3 SIPS13:59   Silver Ghost Napa Valley Cabernet Sauvignon 2022                          3 SIPS19:46 Silver Ghost Oakville Cabernet Sauvignon 2022                                4 SIPS25:40 Silver Ghost Napa Valley Cabernet Sauvignon 2018                          4 SIPS30:46 Croix Estate 2022 12 Rows Chardonnay                                                       5 SIPS38:35 Croix Estate 2021 Ol' Manzana Pinot Noir                                         3 SIPS45:22 Croix Estate 2021 South Block Six Pinot Noir                                 3 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobWine Tasting, Silver Ghost Wines, Napa Valley Cabernet, Croix Estate, Pinot Noir, Chardonnay, Wine Reviews, Wine Podcast, Wine Ratings, Wine Enthusiasts, Wine Pairing, Wine Lovers, Wine Education, Wine Regions, Wine Varietals, Wine Terroir, Wine Aroma, Wine Finish, Wine Mouthfeel, Wine Aging

Making pinot noir is no joke @silverghostcellars @croixwine #WineLovers #NapaValley #PinotNoir #Chardonnay #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob SIPS – In this episode of "Sips, Suds, & Smokes," our hosts dive into an exquisite lineup of wines from Silver Ghost and Croix Estate. From the unique Napa Valley Cabernet Franc to the rich Old Manzana Pinot Noir, we explore the diverse flavors and stories behind each bottle. Join us as we taste, dissect, and rate these exceptional wines. Don't miss out on this vinous adventure! We will be discussing this wine and rating them from 1-5 with 5 being the best:   6:28 Silver Ghost Napa Valley Cabernet Franc 2022                                3 SIPS 13:59   Silver Ghost Napa Valley Cabernet Sauvignon 2022                          3 SIPS 19:46 Silver Ghost Oakville Cabernet Sauvignon 2022                                4 SIPS 25:40 Silver Ghost Napa Valley Cabernet Sauvignon 2018                          4 SIPS 30:46 Croix Estate 2022 12 Rows Chardonnay                                                       5 SIPS 38:35 Croix Estate 2021 Ol' Manzana Pinot Noir                                         3 SIPS 45:22 Croix Estate 2021 South Block Six Pinot Noir                                 3 SIPS info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, & PodBean Producer: Made Man Bob Wine Tasting, Silver Ghost Wines, Napa Valley Cabernet, Croix Estate, Pinot Noir, Chardonnay, Wine Reviews, Wine Podcast, Wine Ratings, Wine Enthusiasts, Wine Pairing, Wine Lovers, Wine Education, Wine Regions, Wine Varietals, Wine Terroir, Wine Aroma, Wine Finish, Wine Mouthfeel, Wine Aging Silver Ghost https://silverghostwines.com   Croix Estate https://croixestate.com   Napa Valley https://napavalley.com   Oakville https://oakvillewinegrowers.com   Yountville https://yountville.com   Modus Operandi Cellars https://moduswines.com   University of California, Davis https://ucdavis.edu   Russian River Valley https://rrvw.org   Richie Vineyard https://richievineyard.com   Dutton Manzana Vineyard https://duttonranch.com