Podcasts about winemakers

I think one of my big mistakes in life was to teach my son-in-law about Champagne and Sparkling wine. My depletion rate has doubled. The intrigue for me to speak with Arnaud Werrich is hard to describe. I am fascinated with wine of course, but immigration as well. Who would pick their lives up to move to a new country to start a new career. I am jealous of this type of courage. Arnaud isn't just another winemaker crossing the ocean, chasing the "California dream." He's a scientist thrust into a world where centuries-old French mastery collides with New World rebellion—a tension that simmers in every bottle he produces. Does the Anderson Valley's wild, fog-kissed landscape really have what it takes to rival Champagne, or is it a daring gamble that only nostalgia and romance can prop up? As Arnaud tells it, French tradition can be both an anchor and a shackle: the rules are clear back home, but on California soil, the future is written by those brave enough to experiment. You'll hear the friction between luxury and authenticity, the old guard of family-driven wineries and the crushing volume of global brands. Sparkling wine, once accessible and communal, now competes in a market distracted by fleeting trends—wine in a can, non-alcoholic fizz, and tourism feeding on lavish lifestyles rather than love of the land. Even the climate itself has become an antagonist, pushing vineyards toward crisis and innovation as Mother Nature rewrites the script. This episode bubbles over with questions that demand answers. Can a wine made in California truly capture the soul and mystique of Champagne, or will it always be an imitation in the eyes of the world? As climate change creeps into every corner of the vineyard, how far can tradition stretch before something essential is lost? Is luxury in wine defined by legacy, price, or the promise of sustainability—and who decides? Will the next generation fall in love with wine, or abandon it for the next flash-in-the-pan beverage trend? In a culture obsessed with exclusivity, can camaraderie and genuine connection survive, or is the wine table destined to become just another status symbol? Listen in to follow every unresolved tension as Arnaud uncorks the answers—one story, one glass at a time. Things we spoke about: Louis Roederer: https://www.louis-roederer.com/ Roederer Estate: https://www.roedererestate.com/ Veuve Clicquot: https://www.veuveclicquot.com/ Taittinger: https://www.taittinger.com/ Chanel (wineries in Napa): https://www.chanel.com/ Château Lafite (Domaine Barons de Rothschild, referenced as "bottle of the feet" = Lafite): https://www.lafite.com/ Domaine Louis Jadot: https://www.louisjadot.com/ Girgich Hills Estate: https://www.grgich.com/ The French Laundry: https://www.thomaskeller.com/tfl Bouchon Bistro: https://www.thomaskeller.com/bouchon-bistro The Press Napa Valley: https://www.thepressnapavalley.com/ Anderson Valley (general tourism): https://www.andersonvalley.org/ Boonville Hotel (Anderson Valley): https://www.boonvillehotel.com/ The Madrones (Anderson Valley): https://www.themadrones.com/ Navarro Vineyards (Anderson Valley): https://www.navarrowine.com/ YouTube:  https://youtu.be/kJMBTWa7ntE   Note: Some businesses, such as Bartles & Jaymes and Armenians Sparkling Wine, were mentioned, but either do not have a dedicated website or are part of larger parent companies not specifically referenced by name.

Is Saint-Émilion already what it needs to be, or is its future still being written? For Valérie Befve, the answer is clear: Bordeaux must keep building, adapting, and rethinking itself to remain at the forefront of fine wine. As CEO of Château Dassault, the Grand Cru Classé owned by the Dassault family since 1955, she is actively shaping what the next chapter of the region will look like.Over the course of our conversation, Valérie traces her unusual path from running her own family winery to leading one of the largest estates in Saint-Émilion. We dig into the singular Saint-Émilion classification that makes every estate re-sit an exam every ten years, the gulf between north and south-facing terroirs, and how the region is adapting to a tougher market.From hospitality and wine tourism to grape-variety choices made for a warming climate, this is a clear-eyed case for why Bordeaux is anything but finished, and why its best value-for-money wines might be the smartest bottles to put in your cellar right now.▬▬

Chapter 5 — Kitchen Science — Cooking Is ChemistryThe Kitchen Is the Greatest Laboratory I Have Ever Worked InI have had the privilege, over a long career, of working alongside some extraordinary minds. Farmers who understood soil science with an intuitive depth that rivaled any academic. Fishermen who read weather and water with almost supernatural precision. Winemakers who could taste a barrel and tell you not just what it needed, but what it would become. But the people who have taught me the most about science — real, practical, observable science — have been other cooks. Because cooking, understood correctly, is chemistry. It is physics. It is biology. It is, in the most literal sense, the transformation of matter.I fell in love with the science of cooking the way most cooks of my generation did — not through books or classrooms, but through observation and repetition. You make hollandaise sauce five hundred times, and you begin to understand, at a cellular level, what an emulsion is: fat and water forced into uneasy coexistence by the lecithin in egg yolk, held together by agitation and precise temperature. Too hot and the proteins seize, and you have a scrambled egg in butter. Too cool, and the emulsion breaks. The window of success is narrow, and the feedback is immediate. That is the best kind of science education I know.Simultaneously, heat is the foundational variable in cooking chemistry. It is also the most misunderstood. Most beginning cooks think of heat as simply a means of making things hot. But heat does something far more interesting: it transforms the molecular structure of food in ways that change texture, flavor, color, and nutritional profile. When you apply dry heat to the surface of a piece of meat or bread — through roasting, searing, or baking — you trigger the Maillard reaction: a complex set of chemical reactions between amino acids and reducing sugars that produces hundreds of new flavor compounds along with the characteristic brown crust we find irresistible. This reaction is responsible for the crust on a loaf of bread, the sear on a steak, and the golden exterior of a roasted chicken. It is one of the most important flavor-generating processes in all of cooking, and it happens within a precise temperature range. Water and its behavior are the second great lesson of kitchen chemistry. Water boils at 212°F at sea level — a fact so familiar it seems unremarkable, but its implications run through almost everything we cook. Braising works because liquid held just below the boil gently dissolves tough collagen in meat into silky gelatin over several hours — a process that would never happen at higher temperatures, which would instead seize the muscle fibers into toughness. Pasta cooking requires a rolling boil not to cook the pasta faster but to keep it in constant motion so it doesn't stick. Caramel requires driving all the water out of sugar before the chemical transformation begins — which is why you must resist adding liquid too early, and why patience at the stove is not a virtue but a technical requirement.such as Leavening — the science of making baked goods rise — is perhaps the most magical and most teachable aspect of cooking chemistry for young people. Yeast is a living organism that consumes sugars and exhales carbon dioxide gas, which gets trapped in gluten structures in dough, causing it to expand. Baking soda is a base that, when combined with an acidic ingredient — buttermilk, lemon juice, vinegar, or yogurt — releases carbon dioxide through a simple acid-base reaction, producing the same rise without any living organisms. These are not just cooking techniques. They are chemistry lessons of genuine elegance and power. I have never met a child who was not fascinated by watching bread dough double in size overnight, or who didn't want to understand why.Full Content, Article, Recipes, and more!

On this week episode of The Hui - reporter Ruwani Perera travels around the motu meeting Māori winemakers who are mixing traditional mātauranga with modern science to redefine the wine industry in Aotearoa.  Also join presenter Julian Wilcox as he ask panelists about the state of the Māori Economy as war breaks out in the Middle East - and what pakihi Māori are looking for in Budget 2026.

Send us a text and chime in!Yavapai College's Southwest Wine Center revived a cherished tradition in Clarkdale last month. Winemakers, viticulture experts, and talented students gathered for competition, education, and an energetic exchange of ideas as The Emerging Winemakers Competition & Symposium returned to the Verde Valley Campus on Saturday, April 18. “The 2026 Emerging Winemakers Competition & Symposium returned with momentum, highlighting the growing impact of Yavapai College's students and alumni,” Southwest Wine Center Director Ryan Avery Follensbee said. “By providing professional feedback and hands-on education, we help aspiring winemakers turn their passion into skill and strengthen Arizona's vibrant wine community.” Hosted by Yavapai College's...   For the written story, read here >> https://www.signalsaz.com/articles/aspiring-winemakers-compete-at-yc-verde-campus/ Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

For many connoisseurs, wine is a treat, but many of Australia's winemakers and wine merchants are facing some strong head winds. Export manager Dagmar Rösner explains what's at stake. - Für viele Kenner ist Wein ein Hochgenuss, aber für Australiens Winzer und den Weinhandel gibt es aktuell eine schwierige Problemlage. Export Managerin Dagmar Roesner erklärt, worum es sich dreht.

Hey Winenerd! Thanks for tuning in. Send us a text!Sitting down with Mark Ramm who is the Regional Export Manager for Angove Family Winemakers in Australia's famous McLaren Vale appellation and the Riverland, was like chatting up an old friend; Familiar, warm, engaging with an ever-present Aussie likability you'd expect from a good mate.Mark has been working with the now 5th generation Angove Family for 27 years and he's never looked back from his earlier career in banking. His involvement has spanned not just the decades, but nearly every facet of the Family Business--from winemaking, vineyard involvement, the bottling line and marketing where he's managed to expand the global reach of the brand to more than 30 countries worldwide.He details how important Family, Wine & Tradition have been the standard-bearers for more than 140 years, a rare continuous story and legacy and one of the oldest on the continent and in the wine world today. With such foundational knowledge and experience, Mark's own story is a fascinating journey with pivotal moments made and of course many ups and downs characteristic of an ever-evolving industry where he says to survive is to adapt. Angove's is well equipped for it, especially as they are still a wholly Family owned enterprise.Where Angove's winemaking history spans more than a century, when 5 generations of a family carry forward the torch to our present day all while offering up some of todays' premier wines of Australia along with a top brandy of the world, much is to be discovered & shared.Pour yourself a good glass of vino, tune in and enjoy this fascinating episode in The Barrel Room with Mark as he tells his unique story and work with Angove Family Winemakers.IG: @angovewine      @vintagewestwinewww.angove.comwww.wineaustralia.comwww.australianwine.comP.S. The best wines are those shared with friends. Let's share my next DROP together!Follow WineGuyTy's adventures! Head on over to IG: @WineGuyTy 

Henderson Ave and Brooks Wine are two Oregon winemakers that operate at different price points, but are currently faced with many of the same questions: How do wineries appeal to consumers when American alcohol consumption has waned in recent years? How do producers ease barriers to entry for wine consumption and education? How do vintners approach sustainability when wine is facing challenges due to climate change? Tiquette Bramlett is the founder of Henderson Ave, a collection of canned wines that launched last year. Jen Cossey is the general manager of Brooks Wine. They both join us to share more about the state of Oregon’s wine industry.

Consultant oenologist Jean Cao and organic winemakers Jeff Konsbrück and Mathieu Schmit reveal why Luxembourg wines deserve global recognition. The tiny stretch of vineyards along Luxembourg's Moselle River, just 42 kilometres of slopes producing some of Europe's most distinctive white wines and Crémants, remains remarkably unknown to the wider wine world. On The Lisa Burke Show this week, three experts who are changing that perception joined Lisa to demystify Luxembourg wine and invite you to come taste it yourself. Jean Cao, a Mexican-born consultant oenologist who has worked in Saint-Émilion, Châteauneuf-du-Pape, and the Languedoc, now advises Luxembourg's independent winemakers through the OPVI. His verdict after years of global experience? "In terms of quality, we are completely comparable to other regions. We don't have the historical name yet - we are working on that - but if we taste blind, we are really, really close." Some of us, who do not grow up with a wine 'education' might feel inadequate around such experts when tasting wine, but these three make it very easy to understand: "A good wine is just you open, you taste, and you have the time to talk with your friends. The wine will not be the centre of the conversation. If the wine is talking, it's not a good one." Jean Cao Jeff Konsbrück and Mathieu Schmit represent Luxembourg's new generation of organic winemakers. Jeff, whose family sold grapes for generations, took the entrepreneurial leap to produce his own wines on 14 hectares, all hand-harvested. His Crémant "Kinnekskummer" blends Champagne-style grapes with a touch of Riesling for acidity. Mathieu, seventh generation at Domaine Schmit-Fohl, studied in Champagne before returning to farm 16 organic hectares with his brother Nicolas. Their philosophy is terroir-driven, mineral wines, plus experiments like "Tout-Nü," a natural wine, and newly planted Merlot responding to climate change. "We are a region too small to be one against the other. We have to rise up together." Mathieu Schmit The three are united by a mission to make Luxembourg wine approachable. "You don't need anything special, just identify if you like it," Jean insists. Visitors can drop into Jeff's wine bar (Wednesday–Friday 4–9pm, Sundays 2pm onwards) or book a tasting at Schmit-Fohl. And on 8 May, the Privat Wënzer Uncorked event offers 100 wines from 20 independent producers aboard the Marie-Astrid boat in Ehnen, €15 entry, public transport encouraged. A walking dinner follows at 5pm with top cuvées and five gastronomic dishes. https://privatwenzer.lu/ https://www.instagram.com/privatwenzer https://www.winery-jeffkonsbruck.lu/ https://schmit-fohl.lu/en/

THE SHOW    It’s the annual BC Wine gathering designed to showcase many of the wines from all the regions in BC. Wine Growers of BC named it Swirl Around BC Wine Expo 2025.      60 wineries from across the province were all set up to welcome everyone attending. Winemakers, proprietors and industry leaders. We... The post April 25th, 2026- Swirl Around BC Wine Expo – Part Two appeared first on Mulligan Stew.

Urban Connoisseurs will host the Men, Wine, and Spirits Dinner in Seattle, an event designed to celebrate Black excellence within the wine and spirits industry. The dinner will showcase an array of Black winemakers and distillers, while simultaneously honoring the pioneering legacy of John June Lewis Sr., recognized as the first Black winery owner in the United States. While tickets for the current year's event are no longer available, this initiative's broader impact extends beyond a single evening, aiming to foster increased space, opportunity, and visibility for Black professionals within the wine and spirits sector. Interview by Chris B. Bennett.

Send us a text and chime in!Yavapai College, in partnership with the Southwest Wine Center and supported by local community partners, is proud to present the Emerging Winemakers Competition and Wine Symposium at the Verde Valley Campus in Clarkdale (601 Black Hills Drive) on Sat. Apr. 18 from 9:30 a.m. to 3:15 p.m. in building M, room 137. Organized by the Grand Crew, Yavapai College's Viticulture and Enology student organization, the event spotlights non-commercial, aspiring winemakers from across the region and provides a hands-on, professional development experience designed to strengthen the next generation of wine talent. The Emerging Winemakers Competition and Wine Symposium is a unique...   For the written story, read here >> https://www.signalsaz.com/articles/yavapai-college-uncorks-event-for-emerging-winemakers/ Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

Prompted by the passing of legendary winemaking consultant Michel Rolland, Adam, Joanna, and Zach discuss why the "flying winemaker" model has fallen out of favor, but also wonder if the current obsession with winemakers having worked (or interned, or just kind of hung around) at iconic wineries, even if they didn't have actual winemaking responsibilities, is actually any better. Is it better to have the eye-catching name on your resume or have had actual hands-on experience? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: At the Seattle Mariners' Stadium, a Secret Door Is Dispensing Gonzo CocktailsJoanna is reading: 10 Winemakers Defining the Next Generation of Burgundy, According to SommeliersAdam is reading: The Origin Story of LeNell's Red Hook Rye, the Coveted Cult Whiskey You've Never Heard OfInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailWe move through the week's biggest wine headlines, from career-building opportunities in Adelaide to the very real stress of smoke over vineyards during harvest. We also unpack rising fuel costs, what redundancies signal about the market, and why Michel Rolland's legacy still shapes how wine tastes today. • Scholarships for under-35s to attend the International Masters of Wine Symposium in Adelaide in April 2027 • Why the MW symposium matters for contemporary issues, tasting and industry networks • Controlled burns across Victoria during peak harvest and how fast timing changes raise risk • Smoke monitoring, uncertainty around smoke taint, and why information flow matters in vintage • A late and compressed vintage, tank space pressure, fatigue, and the added impact of heavy rain • How Trump Iran conflict headlines feed fuel price stress, freight surcharges and visitation worries • Why buying wine direct can matter more when costs jump across shipping and operations • Warren Randall redundancies as a restructuring signal, not a one-off drama • The end of the wine boom and the need for younger thinking in rebuilding the industry • Michel Rolland's influence on Bordeaux style, approachability, controversy and homogenisation debates Thanks for listening to this episode and head to spiegelau.com for an absolute treat offer from SPIEGELAU to us and all our listeners. Remember to use the code MEGMEL and upgrade your wine collection. You deserve it!Head to the website, it's https://www.spiegelau.com/en-au/shop#sort=bestSellerCode: MEGMELFollow us on instagram @winewithmegandmeland TikTok! @winewithmegmel

In February I sat down with four Spring Mountain Winemakers to talk about their wines and what it takes to operate a mountain winery. Stu Smith/Smith-Madrone, Sheldon Richards/Paloma Vineyard, Wesley Steffens/Vineyard 7 & 8 and Justin Mooday/Aadland-Moody join us at the Vineyard 7 & 8 tasting room. This is a strong group of winemakers growing [...]

Winemakers in the Alentejo region of Portugal have been bringing back the ancient tradition of making wine in Talha, also known as Amphora, also known as clay pots. In fact, there is a specific designation for wines made in that method in Alentejo called Vinho de Talha. Winemakers are attracted to making wine in clay pots not just because of tradition, but because clay pots, like oak barrels, allow oxygen into the wine, but unlike oak, they do not impart the same heavy, oaky flavors. In addition, making wine in Talha is also usually accompanied by more natural, low-intervention winemaking techniques. In this episode, we dig into this winemaking method, explore the history of winemaking in the Alentejo region, discuss why wine in Alentejo is different from wines made in the more well-known Douro and Dão areas, and give our honest review of two wines from Alentejo made in Amphora. It is an adventure worth taking! Wines reviewed in this episode: 2023 Bojador Vinho de Talha Tinto, 2020 Casa Relvas Art.Terra Amphora RedSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

IWP Ep104 Bart Hansen - Dane Cellars and The Winemakers Podcast. I recently sat down with Bart Hansen of Dane Cellars and the winemakers podcast.  He gave me a great tour of some of the historical winemaking artifacts near his tasting room in Glen Ellen.  And we had a great conversation in the tank.  Bart has always been so nice and interested in the podcast and The Winemakers Podcast is one of my favorites.  He's been able to make Sonoma Valley his winemaking home his entire career and produces some great wines from the valley.  They all show his refined craftsmanship and sourcing. You can really hear his love for the area in his voice.  You can find them at danecellars.com and follow him at instagram.com/dane__cellarsFollow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able, consider making a donation to help me keep telling wine stories ad free and available for everyone. -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Wine is the lifeblood of France's southwestern Bordeaux region, employing 60,000 people both directly and indirectly. But faced with falling consumption, overproduction and the French state's "grubbing up" scheme, the wine industry is being forced to reinvent itself in order to survive. Winemakers are seeking new outlets, whether that means distilling surplus stock or developing sparkling or alcohol-free wines. FRANCE 24's Antonia Kerrigan and Fadile Bhayat report.

Each interview I conduct The Question is asked, “What is the one question you’ve never been asked, that you would like to be asked”. This podcast features Washington winemakers giving our audience a bit of a look inside their world. Below is the guests are listed in order of appearance: Joanne Dunham/Dunham Cellars Andrew Browne/Browne [...]

Winemakers are well known for cellar work in many different parts of the world. Its not unusual to meet a winemaker that has made wine in the southern hemisphere, Sonoma or Germany. In fact our guest for this podcast has done just that, and now Bennett Ewald makes wine in both Door County and Kewaunee, [...]

Recorded live at CiderCon, this episode brings listeners into a rare, in-depth conversation about Chile's living cider tradition—one shaped by more than 450 years of apple fermentation, deep regional biodiversity, and community-based agriculture. Moderated by Eli Shanks, this panel features cider makers, cooperative leaders, and academics from southern Chile who explore how apples arrived, adapted, and endured across Araucanía, Los Ríos, and the Chiloé archipelago. Rather than a "new" cider movement, Chile offers something far rarer: a cider culture that never disappeared. At the heart of the discussion is Chicha—the traditional name for fermented apple beverages in Chile—and the cultural weight that language carries. Panelists unpack how Chicha and cider share the same roots, why heritage orchards matter, and what's at stake as aging farmers, development pressure, and climate change threaten seed-grown apple diversity. Listeners will also hear about: Heritage apple orchards over 100 years old, many grown from seed The role of women as primary stewards of orchards and biodiversity Native fermentation vessels made from Raulí and other Chilean woods Cooperative cider making on the island of Chiloé The challenges of valuing cider beyond "cheap, rural" perceptions The future of Chilean cider on the global stage, including education, competitions, and potential export This episode offers an essential perspective for anyone interested in cider as culture—not trend—and in how place, people, and history shape what ends up in the glass. Panelists & Contributors Eli Shanks – Co-founder, Punta de Fierro Fine Cider; Head Cider Maker, Western Cider Gicella – President, Cooperative Chilwe (Chiloé) René Galindo – Third-generation cider maker, Araucanía Carlos Flores – Co-founder, Punta de Fierro Fine Cider; Orchardist, Valdivia Fabián Lara – Cider & beer consultant; INDAP (Chilean Ministry of Agriculture) José Antonio Aldea – Professor and fermentation educator Key Themes Chilean cider and Chicha traditions Heritage apple orchards and seed-grown ecotypes Women's roles in orchard preservation Cooperative models and island agriculture Native materials and spontaneous fermentation Preserving cider culture in a changing landscape Timestamps ⏱️ Detailed timestamps are listed above to help you jump to specific topics, speakers, and cider discussions. 00:00 Introduction to Chicha and Cider 00:26 News Out and About  Ciderville  00:43 Episode Overview: Chilean Cider Panel 03:30 Upcoming Events and Announcements 07:42 Introduction to the Chilean Panel 10:44 Chilean Cider Regions and History 16:11 Traditional Cider Making in Chile 18:11 Modern Chilean Cider and Future Prospects 20:16 Cider Tasting and Panel Discussion 29:32 Consumer Perception of Cider in Chile 30:07 Challenges and Efforts in Differentiation 30:34 Traditional and New World Ciders 31:13 Exciting Apple Varieties and Characteristics 32:19 Naming and Regional Varieties 35:40 Incorporating Local Fruits into Cider 38:09 Historical Context and Apple Lineages 41:47 Fire Blight and Disease Resistance 42:57 Modern vs. Traditional Cider Making 44:15 Collaborations with Winemakers 47:12 Preserving Heritage Apple Orchards 52:10 Forming a Cooperative in Chiloé 54:53 Market Development and Sales Strategies 57:03 Generational Gaps and Preservation Efforts 59:08 Future Goals and International Connections Support Cider Chat® If you value independent, long-form conversations that preserve cider history and amplify global voices, consider supporting Cider Chat® on Patreon. Your support helps keep these stories accessible and the podcast on the air.  

Today's story: Wine has been part of daily human life for centuries, and today it's produced in 70 countries. But winemakers and vineyards are facing their biggest challenges in a generation. Droughts, fires, and rising temperatures threaten crops. And younger consumers drink less alcohol (and less wine specifically). Transcript & Exercises: https://plainenglish.com/829Get the full story and learning resources: https://plainenglish.com/829--Plain English helps you improve your English:Learn about the world and improve your EnglishClear, natural English at a speed you can understandNew stories every weekLearn even more at PlainEnglish.comMentioned in this episode:Hard words? No problemNever be confused by difficult words in Plain English again! See translations of the hardest words and phrases from English to your language. Each episode transcript includes built-in translations into Spanish, Portuguese, Chinese, German, French, Italian, Japanese, Polish, and Turkish. Sign up for a free 14-day trial at PlainEnglish.com

In Australia's wine regions, some winemakers cool their vines with clay sunscreen. This shows how agriculture can adapt to the new climate reality. - Wie lassen sich hochwertige Weine produzieren, wenn die Sonne erbarmungslos brennt? In Australiens Weinregionen setzen einige Winzerinnen und Winzer auf kreative Lösungen. Mit einer Ton-Sonnencreme kühlen sie ihre Rebstöcke und zeigen, wie sich Landwirtschaft an die neue Klimarealität anpassen kann.

Introducing SOMM TV's top wines of the year.  We have argued, laughed, debated, and ultimately agreed—without major injury. Winemakers, sommeliers, writers, and the SOMM TV staff narrowed an entire year of tasting into ten wines that define our shared love of flavor, story, and value. For deeper dives, listen to the podcast, but here are the wines that defined 2025 for us.  Congratulations to the wines that made our list!To learn more about our picks, watch the collection on SOMM TV:https://sommtv.vhx.tv/top-wines-of-2025For the full list:https://www.sommtv.com/2025wines

Which French wine region banned flying saucers from landing in its vineyards and why is the rule still there? How did the devastating February 1956 frost reshape the southern Rhône into the vineyard landscape we know today? What sets the northern Rhone apart from the south in terms of grapes and winemaking style? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. 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 a family picnic become a memorable introduction to the northern Rhone? How did a visit to a small producer in Crozes Hermitage turn into an unforgettable travel mishap? Why does Châteauneuf du Pape have a rule specifically forbidding the landing of flying saucers in vineyards? How is the Rhone Valley laid out geographically and what distinguishes the northern Rhone from the southern Rhone? How much wine does the Rhone produce each year compared to other regions in France? What was the moment that made Matt fall in love with Hermitage wines? What was it like for Matt to move his family from London to a village near Avignon? How does the culture of Rhone winemakers differ from regions like Bordeaux or Champagne? What practical advice does Matt have for getting the most out of visits to Rhone wineries? What makes The Smart Traveler's Wine Guide to the Rhone Valley different from other wine books? What unexpected part of his research led Matt to fall in love with Lyon?   Key Takeaways Within the Châteauneuf-du-Pape, the cahiers des charges, which is basically the rulebook on how you're allowed to make wine within the appellation, has a statement that says, "Winemakers may not use their vineyards to land flying saucers." This was put in in the 1960s, when there was a big panic about flying saucers and little green men. I think it's easier just to leave it there than to go through the whole rigmarole for getting it removed. The devastating February 1956 frost was a turning point in how people lived, worked, and farmed in the southern Rhone. Before that point, it was very much a kind of polycultural land. Individual estates would have olives, grapevines, fig trees, carrots, wheat, and so it was a mixed agriculture. But after 1956, this really wiped out the olive trees. People needed something that would give them a crop immediately in order for them to survive and chose grapevines. One of the big differences between the northern Rhone and the southern Rhone is that the northern Rhone, they only use one red grape variety, which is Syrah. In the south, they have a whole smorgasbord of different grape varieties and the culture there is to blend. Also they have quite a single-vineyard way of working. The estates tend to be very small in the northern Rhone compared to the southern Rhone.   About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.           To learn more, visit https://www.nataliemaclean.com/368.

Welcome back to Bri Books BriCember, and welcome to Wine Week! I'll be breaking down the age-old question: "What makes wine good?," and sharing my 'four pillars of place' to help you start to build your good wine vocabulary.  0:39: Breaking down 'good wine.' REmember, wine is an agricultural product. Let's set the stage for practical, place-based approach to wine. 1:12: Why 'terroir' matters + the 'pillars of place.'  1:51: Pillar 1: Soil type. Soil determines minerality, texture, and structural feel. 2:31: Pillar 2: Climate. Climate influences fruit ripeness, acidity, and aromatic profile. Cool climate = fresh, high acid; warm climate = ripe, fruity, plush. 3:23: Pillar 3: Elevation and aspect. Elevation affects temperature swings (diurnal shifts). Sunlight, rainfall, and altitude shape ripeness and freshness. 4:33: Pillar 4: Vine health and farming. Farming practices (organic, biodynamic, low-intervention) matter. Yield, canopy management, and vine age influence quality. Winemakers' traditions are the key expression of terroir. 5:25: Deep dive: soil as the "starting palette" for winemaking. 6:10: Deep dive: climate and elevation's impact on wine aciditiy and aromatics.  7:52: Deep dive: farming practices and the importance of winemaking traditions 9:55: Wine as an agricultural product, and my appreciation for farmers 10:56: What's ahead on wine week! Upcoming episodes include how to do an at-home tasting exercise, Austrian wine, Swiss wine, orange wine, Madiera wine, and wine from Burgenland.  You can always find Bri Books on Spotify and Apple Podcasts, and at bribookspod.com.

In the third installment of our Virginia winemaker's series, we meet Corry Craighill who is the head winemaker at Septenary Winery as well as her own small label Wound Tight. Corry took a winding path to where she is today, learning her craft all over the world including experiences in South Africa, Oregon, France, Australia, New Zealand, and in California with modern winemaking legends Raj Parr and Sashi Moorman. Corry is forever curious, and brings that sense of wonder and desire to learn to the wines she makes today. She is also someone who really prizes connection - connection with people, connection to the land, and connection to the juice that is made into wine. We hope you will join us on this fun journey to hear how Corry got to the place she is today, which is just the first step on what we know is going to be a great career. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In our second installment of our Virginia winemaker's series, we meet Justin Rose of Rosemont wine. Justin was able to leverage his chemical engineering background into becoming the winemaker at the winery his father started on their historical family farm. Today, in the southernmost wine grape growing region in Virginia, they make wines that are tailored to grow well in their area. That includes wines you have heard of like Merlot and Cabernet Franc, the latter of which is a wine that Virginia is excellent at, but also lesser known wines like Traminette and Chardonel, along with sparkling and sweet wines as well as a vermouth! Join us in learning more about Virginia wines and one of the winemakers in the area trying to make their mark on the wine world. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Join Master Sommelier Larry O'Brien as he interviews winemakers Kris Kato and Tom Rees on the newest release of Kendall-Jackson, their Brut Cuvée!

António Amorim, the CEO of the world's leading producer of cork, talks about the surprising versatility of the material and its many uses in industries from wine to aerospace and construction.See omnystudio.com/listener for privacy information.

Rejoice! Rosé season doesn’t have to end. We meet husband-and-wife duo Stephen and Jeany Cronk, the founders of award-winning rosé brand Maison Mirabeau, which is now sold in more than 40 countries. They share how a risky move to Provence paid off and why rosé deserves a place on festive tables.See omnystudio.com/listener for privacy information.

In today’s deep dive, the grape harvest for wine is in full swing. But in some regions, the last few years have been tough.

The American Heartland has experienced a boom in wineries over the last three decades. But with U.S. wine sales trending down since 2019, some producers are feeling the effects more than others.

Laurie Lewis & Renee Neely Hip Chicks do Wine Portland, Oregon Winery  ~ Culinary Treasure Podcast Episode 119 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!  In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Laurie Lewis & Renee Neely the incredible couple who make the Wine Magic happen at the Hip Chicks do Wine Portland, Oregon Winery   Other Culinary Treasure Content Mentioned in This Episode: Pam Walden Winemaker Willful Wine Portland, Oregon – Culinary Treasure Podcast Episode 83 https://www.culinarytreasurepodcast.com/pam-walden-willful-wine-culinary-treasure-podcast-episode-83/   Anna Sakalaki Winemaker Sakalaki Winery Plagia Kilkis Greece – Culinary Treasure Podcast Episode 71 https://www.culinarytreasurepodcast.com/anna-sakalaki-winemaker-sakalaki-winery-plagia-kilkis-greece-culinary-treasure-podcast-episode-71/ Oregon Winemaker Anne Hubatch Helioterra Wines Portland, Oregon – Culinary Treasure Podcast Episode 16 https://www.theportlandculinarypodcast.com/oregon-winemaker-anne-hubatch-helioterra-wines-portland-culinary-podcast-episode-16/ Tess and Patrick Barr Founders of Hood Crest Winery Mt Hood, Oregon Culinary Treasure Podcast Episode 7 https://www.theportlandculinarypodcast.com/tess-and-patrick-barr-founders-of-hood-crest-winery-portland-culinary-podcast-episode-7/  Go to www.culinarytreasurepodcast.com to hear the other 118 episodes of the Culinary Treasure Podcast. Follow Hip Chicks do Wine Website https://www.hipchicksdowine.com/ Facebook https://www.facebook.com/hipchicksdowine   Instagram https://www.facebook.com/hipchicksdowine   Visit Hip Chicks do Wine Portland, Oregon Winery Hip Chicks do Wine Portland, Oregon Winery Address: 4510 SE 23rd Ave Portland, OR 97202   The Culinary Treasure Podcast 411 The Culinary Treasure Podcast is brought to you by the Culinary Treasure Network, and this episode was recorded at the Hip Chicks do Wine Portland, Oregon Winery. Steven Shomler is the Host and Creator of the Culinary Treasure Podcast a Food Travel Joy Media Production. The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!  Follow The Culinary Treasure Podcast Website  www.culinarytreasurepodcast.com  Facebook  https://www.facebook.com/CulinaryTreasurePodcast Instagram  https://www.instagram.com/culinarytreasurepodcast/   Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445 iHeartRadio https://www.iheart.com/podcast/256-culinary-treasure-podcast-30948747/ Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax  Pandora https://www.pandora.com/podcast/culinary-treasure-podcast/PC:1000450759 Amazon Podcasts https://music.amazon.com/podcasts/d5c94cab-b5f6-46a1-b807-8b75562d3911/culinary-treasure-podcast Audible https://www.audible.com/pd/Culinary-Treasure-Podcast-Podcast/B08JJP5CLH You Can Listen to the Culinary Treasure Podcast on Apple Podcasts, iHeartRadio, Spotify, Pandora, Audible, Amazon Music / Amazon Podcasts, Stitcher, Audacy, Deezer, Gaana, JioSaavn, the Samsung Podcast app, Resso, YouTube (audio only), Boomplay, and many other podcasts outlets. #CulinaryTreasurePodcast

Jake Busching is a bit of a legend around Virginia winemaking, so who better to be the first winemaker we talk to as part of our Virginia Winemakers series! Jake has a really cool background, one that is surprisingly not as common as you think, because he came to winemaking as a farmer, rather than as a scientist or being from a long family of winemakers. From that came some great quotes like “my heart is in the dirt” and his admonition to young winemakers to “Put the boots on first and get in the dirt.” In our interview, he talks about how as a winemaker you have to embrace the chaos of nature, because nature doesn't care what you are trying to do. He also talks about his take on the science and art of winemaking and where he leans (he's a former musician, if that gives you any hint), and his simple approach that the grape is the most important of the wine, which is why he is 100% vintage driven - whatever nature gives him that year. We also loved his take on Virginia winemaking being “cowboy country” meaning there are a lot of people learning how to do things along the way. Please join us in our wonderful conversation with Jake Busching. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Today, we’re bringing you important stories from our public radio newsroom colleagues. As closure of their Fred Meyer draws closer, Lake City community advocates are raising the alarm that the neighborhood is transforming into a food desert. Immigration policies are affecting farm workers in central Washington, who say they’re losing hours and losing ground. And it’s wine harvesting season across the country, but with a slow market, Washington’s winemakers are bracing for what could be their worst year in decades. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Our Guest Is Lindsay Brennan.She Joins Us From Montreal…Where She's The Founder Of Vin I Vida…A Wine Agency Specializing In Small-Production Catalan And Spanish Wines….She's Also Sommelier And Co-Owner Of Alma…A Restaurant Highlighting Modern Mexican Cuisine With A Focus On Heirloom Corn, Local Ingredients And Catalan Wine …She Also Owns Terraza Luz…..A Seasonal Back-Alley Taqueria…And Has Two New Projects ... One Is Called Bar Luz, A Slightly More Casual Mexican Restaurant ....The Other Is Molino Luz...Which Is A Company Focused On The Production And Distribution Of Heirloom Corn Masa And Tortillas...This Creates A Trifecta Of The Luz Brand....Together With Alma Creating A Mecca For Heirloom Corn....All In The Same 2 Buildings...We Talk About:✅ Hybrid Grapes & How They're Emerging As A Conversation As Winemakers Around The World Face The Challenges Of Climate Change…✅ Plus, The Guiding Light That Connects Her Both Professionally & Personally…✅ And, Her Insights From An Incredible Trip to Tibet….https://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Winemakers Greg Morthole and Chris O'Gorman join Dan Berger and Daedalus Howell on California Wine Country. Greg is the winemaker at Davis Bynum. They are here to celebrate the 50th anniversary of Davis Bynum's wine company. He was a pioneer in Russian River Valley and was one of the first to make Pinot Noir. Pinot Noir is difficult to grow properly. Davis Bynum's father was a journalist and wrote a book about how to make wine. Davis became a journalist from the age of 25 to 40 for the San Francisco Chronicle. At 40 he studied winemaking at the Berkeley library and went through a few "hard knocks." Dan points out that the one thing about Russian River Valley is that the weather is cool. The wines had natural acidity and did not need to be adjusted. Davis liked the natural style of winemaking because they required less work. His wines were always very good. When Dan interviewed him in 1986, he was making Merlot which he loved. Greg remembers that Davis would also play music to the vines. He started by raising organic grapes but got tired of paying certification fees. Davis Bynum Greg Morthole got to work with Davis Bynum, who passed away in 2017 at the age of 92. He was an interesting character and Greg heard a lot of stories from him. They taste a 2023 Davis Bynum Dutton Origin Chardonnay (on the left, in the picture above). It has a beautiful rich personality. Dan calls it almost Burgundian in its aromatics. It has good acidity so it could be served with rich seafoods like lobster. It will probably get better after 2 or 3 years in the bottle. This wine come from a block that the Dutton family has been farming since the 1880s. The 50th Anniversary Wine The next tasting is the 50th Anniversary wine, a 2023 vintage. Dan Berger loves it but Greg Morthole gives credit to the weather. That year the ripening was slow, then there was some rain, and only then, the fruit ripened perfectly. "Mother nature just gave us a great wine," says Greg. Dan suggests, and Greg agrees, that the ripening conditions this year remind him of 2023. They only made 35 cases of it.

This is part five of our series where I ask winemakers “What is the one question you’ve never been asked, that you’d like to be asked”. Always fun answers and maybe bit of food for thought. Winemakers in order of appearance: Paula Kornell-Paula Kornell Sparkling Wine, Napa Valley Mike Sullivan-Benovia Winery, Sonoma County Rémi Vervier-Champagne [...]

Ann talks with Martha Cervantes and Alphonse Dotson of Dotson-Cervantes Wine about being Winemakers. Tyra Lindsey-Warren joins to talk about the relationship to Marie's Wine Bar. We get some great music from Holly Tucker. Learn more about your ad choices. Visit megaphone.fm/adchoices

Once I was asked to meet a vendor at a local diner...a diner like the one at the end of the movies Sideways. Complete with amber plastic tumblers.  IN walked one of the old time great wine slaesman with his wares in tow. I must have looked cross-eyed because I was sure he would not want to taste his wines here, at this diner. I was wrong and he did. This is when I learned how important the proper glass is when tasting or drinking wine. I guess some of us learn the hard way. Prepare to be absolutely amazed and inspired by this deep dive into the world of wine glasses and the family legacy behind Riedel, the world's oldest glass-producing company! In this fascinating episode of Wine Talks, host Paul K sits down with Maximilian Riedel, the charismatic 11th-generation leader of Riedel, and the conversation will forever change the way you think about what's in your glass. Maximilian reveals that it's the DNA of the grape that determines the shape of the glass—how cool is that? Wine glasses are not designed on computers or drawn out in some sterile lab; they're born through taste, smell, texture, and endless experimentation alongside renowned winemakers from the world's top regions. We learn that even the world's most iconic glasses, meticulously crafted over generations, owe their existence to a relentless process of trial and error and to the subtle, invaluable feedback from true wine experts. Who knew that glass shape could affect the way wine tastes so much? We're also treated to incredible stories—from how only the last three generations of the Riedel family fell in love with wine, to wild collaborations with everyone from Champagne houses to the tequila industry (yes, Riedel invented the first tequila-sipping glass, honored by the President of Mexico!). Maximilian opens up about following in his father and grandfather's footsteps, the influence of family, and how he's trying to inspire his own young kids to appreciate the culture and storytelling of wine and glassware. But the discussion doesn't stop at the glass itself. Paul and Maximilian explore broader wine culture—why restaurant wine pricing can be intimidating, the evolving language of wine, and why social media is so crucial for connecting with younger generations and spreading the joy and artistry of wine. This episode will make you want to rethink everything you know about wine tasting, glassware, and even the traditions and values that shape the way we drink. Maximilian's passion, humor, and eye-opening insights will leave you wanting to experience wine in a whole new way. If you've ever wondered whether the glass matters or are curious about the magical intersection of history, craftsmanship, and wine, this is a must-watch. Don't miss this journey into the artistry, science, and family stories that make every sip extraordinary! Riedel (Wine glass and decanter manufacturer) https://www.riedel.com Tiffany & Co. (Referenced as "Tiffany's") https://www.tiffany.com Target (Referenced as "Target") https://www.target.com Dom Pérignon (Champagne house) https://www.domperignon.com Krug Champagne (Champagne house) https://www.krug.com George V / Four Seasons Hotel George V, Paris  https://www.fourseasons.com/paris/ #wine #winetalks #riedel #maximilianriedel #glassware #wineglasses #winestories #wineculture #crystalglass #sommeliers #winelover #wineindustry #terroir #wineeducation #familybusiness #tasteexperience #winemakers #finewine #socialmediawine #wineinnovation    

Podcast Title: Wine Road – Episode 232 Hosts: Marcy Gordon & Beth Costa This show is made possible by the generous financial support of River Road Family Vineyards & Winery, and Ron Rubin. Overview: This episode is a mix of updates, wine adventures, and local highlights from Sonoma County. The hosts share personal experiences, wine insights, and community happenings, all while sipping on sparkling wine from West Wines. Key Highlights: Wine Writers Educational Tour: Marcy recounts her experience on a deep-dive wine tour organized by Fred Swan. The tour explored Sonoma County's wine regions, including visits to wineries like J. Vineyards, Gary Farrell, and Fort Ross Vineyard. Marcy rediscovered her love for Sonoma County, appreciating its beauty, terroir, and community. The tour included seminars, tastings, and interactions with winemakers, offering a detailed look at Sonoma's diverse AVAs. Zinfandel Throwdown: Beth shares her experience at Dry Creek Vineyard's annual Zinfandel Throwdown. Winemakers from the region participated in a blind tasting to crown the best Zinfandel. This year's winner was Baca Wines, with Dry Creek Vineyard and Mauritsen taking second and third place. Local Gems: Marcy highlights Gather, a new store in Sebastopol focused on home arts like canning, knitting, and preserving. She attended a lemon-preserving class and shared her creations. Beth celebrates The Beat restaurant in Cloverdale, recently named one of Sonoma County's top 20 restaurants. Book Recommendation: Marcy recommends 1000 Vines: A New Way to Understand Wine by Pasqueline Le Pelletier, praising its holistic and literary approach to wine education. Upcoming Event: Tickets for The Wine and Food Affair (first weekend of November) will go on sale around August 30th. Closing Notes: Beth encourages listeners to explore Marcy's blog (ComeForTheWine.com) for more wine stories and insights.

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Wachira Wongthawinkul & Amika Bamrungsri Gin Thai Brasserie ~ Culinary Treasure Podcast Episode 118  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!  In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Wachira Wongthawinkul & Amika Bamrungsri the entrepreneurs who make the Thai Food Magic happen at the Gin Thai Brasserie restaurant in Portland, Oregon.   Go to the Culinary Treasure Podcast website to see more than 50 photos from Steven's visit to Gin Thai Brasserie https://www.culinarytreasurepodcast.com/gin-thai-brasserie-culinary-treasure-podcast-episode-118/       Go to www.culinarytreasurepodcast.com to hear the other 117 episodes of the Culinary Treasure Podcast.    Follow Gin Thai Brasserie Website https://www.ginthaipdx.com/    Facebook https://www.facebook.com/ginthaifood   Instagram https://www.instagram.com/ginthaibrasserie.pdx/     Visit Gin Thai Brasserie  Gin Thai Brasserie Address: 3176 NW 185th Ave Portland, OR 97229   The Culinary Treasure Podcast 411  The Culinary Treasure Podcast is brought to you by the Culinary Treasure Network, and this episode was recorded at Gin Thai Brasserie in Portland, Oregon. Steven Shomler is the Host and Creator of the Culinary Treasure Podcast.  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love!   Follow The Culinary Treasure Podcast Website  www.culinarytreasurepodcast.com    Facebook  https://www.facebook.com/CulinaryTreasurePodcast   Instagram  https://www.instagram.com/culinarytreasurepodcast/   Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445   iHeartRadio https://www.iheart.com/podcast/256-culinary-treasure-podcast-30948747/   Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax   Pandora https://www.pandora.com/podcast/culinary-treasure-podcast/PC:1000450759   Amazon Podcasts https://music.amazon.com/podcasts/d5c94cab-b5f6-46a1-b807-8b75562d3911/culinary-treasure-podcast   Audible https://www.audible.com/pd/Culinary-Treasure-Podcast-Podcast/B08JJP5CLH   You Can Listen to the Culinary Treasure Podcast on Apple Podcasts, iHeartRadio, Spotify, Pandora, Audible, Amazon Music / Amazon Podcasts, Stitcher, Audacy, Deezer, Gaana, JioSaavn, the Samsung Podcast app, Resso, YouTube (audio only), Boomplay, and many other podcasts outlets.  #CulinaryTreasurePodcast   The Travel Treasure Podcast The Culinary Treasure Podcast has a sister podcast Travel Treasure Podcast: www.TravelTreasurePodcast.com   #TravelTreasurePodcast

White wine finally gets top billing in Paso, and we've got the guys making it happen. Adam sits down in the LoBro Studios at Timbre with Dave McGee of Monochrome Wines, and Joe Barton & Brad Ely of Barton Family Wines to talk about the second White Wine Invitational. What inspired it? Why now? And how are these winemakers shaking up everything you thought you knew about white wine?Whether you're a diehard red drinker or already love whites, this is the episode that just might change your palate.Get tickets to the White Wine Invitational HEREFriday June 20 @ Rava - Participating Wineries:RococoPaix Sur TerreMonochromeIIWIIKineroLone MadroneBarton FamilyRavaGiornataUnion SacréTablas CreekLearn more about today's guests:Monochrome Wines – www.monochromewines.comBarton Family Wines – www.bartonfamilywines.comFollow them: Instagram – @monochromewines | @BartonFamilyEstateSponsored by:Tin City Distillery: Join the Private Barrel Club and craft your own custom whiskey. The Pour has its own barrel - you can too! Check it out here: tincitydistillery.com/club/private-barrel-club.Follow Adam:Instagram: @adamontheairWebsite: adammontiel.com – Find episodes, giveaways, and more.Podcasts: Up & Adam, Where Wine Takes You, and The Pour with Adam Montiel—stream wherever you get your podcasts.Pop the cork and join the conversation—this is one pour you don't want to miss!********For info on Tin City Distillery's Private Barrel Club Click Here***********The Pour is recorded, edited, produced, and hosted by Adam Montiel. Follow Adam on Instagram @AdamOnTheAir and check out his daily podcast Up + Adam as well as Where Wine Takes You. To connect with Adam, learn more, or for Spotify or other pod links, visit AdamMontiel.comAbout ‘The Pour with Adam Montiel':In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy West. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area's producer's grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone.  Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Original Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective Moonshiner on Spotify HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com

On this week's MyAgLife in Technology episode, winemaker Duncan Shouler discusses how innovative molecular filtration using smart polymers is helping winemakers reduce bitterness, improve wine quality and meet growing consumer demand for sustainability and transparency.Supporting the People who Support AgricultureThank you to this month's sponsors who makes it possible to get you your daily news. Please feel free to visit their website.2025 Crop Consultant Conference - https://myaglife.com/crop-consultant-conference/

Before we dive into today's episode, I want to take a moment to acknowledge the passing of a dear friend of the pod. John Myers of The Winemakers Pod passed away unexpectedly at his home in Sonoma last week. His passion for food, wine, and life will be missed.Welcome back to another episode of Beats Vines & Life! This week, we're hitting the road and broadcasting from New Brunswick, New Jersey—home to rich food, wine, and vibrant community stories. Host MJ Towler teams up with guest host Sam Coturri for a special crossover session, joined by the legendary Restaurant Guys themselves: Mark Pascal and Francis Schott.In this episode, we dig deep into the evolution of restaurant culture, the critical importance of community, and what it takes to build a life and business around food, wine, and good times. Mark and Francis serve up behind-the-scenes tales from running two of New Jersey's most celebrated restaurants, the art of scoring big-name guests for their long-running podcast, and the challenges and joys of adapting to shifting trends in food, wine, and hospitality—from the explosive early days of podcasting to the modern realities of pot, Ozempic, and changing consumer habits.Whether you're a music lover, foodie, aspiring podcaster, or just here to soak up a few laughs and life lessons, you're in for a treat. Tune in for candid stories, plenty of plugs, a few dings for industry legends, and real talk on what it means to build a lasting community—inside and outside the kitchen.A Massive THANK YOU to THE RESTAURANT GUYS & THE WINEMAKERS POD!!! For more information about The Restaurant Guys click the link!For more infdormation about The Winemakers Podcast click the link!Follow The Restaurant Guys on IG!Follow The Winemakers Pod on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Have you ever tried to purchase wine from a winery but the minimum to ship prohibited you from completing the sale? Winemakers and distributors are limited by shipping costs, import taxes, and fees that make it impossible to sell single bottles to consumers around the globe. BUT, one tech company is looking to change that. Join me as I sit down with WINEing Co-founder, Moshe Weizman as we discuss his new platform and how it's encouraging collaborative wine buying. It's an exciting change coming to the wine industry and you need to know about it! So grab a glass of wine and press play now! ------ This episode is best enjoyed on my YouTube Channel: https://youtu.be/OdcPl6_J29Q ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram: @thewineceo ------ Today's Guest: Moshe Weizman LinkedIn: https://www.linkedin.com/in/mosheweizman/ Instagram: https://www.instagram.com/moshe_wineing/ Website: www.wineing.net Article mentioned in the interview: https://transformingwine.substack.com/p/marketplaces-eat-markets  

[00:00:00] Beth Vukmanic: A label can provide a lot of information about a wine. The next time you walk down the wine aisle, look for common terms and symbols like vintage, place of origin, percent alcohol, and even the SIP certified logo. [00:00:12] Welcome to Marketing Tip Monday with SIP Certified. We know that customers are looking for wines labeled as sustainable. While our longer form episodes help you learn about the latest science and research for the wine industry. These twice monthly micro podcasts will help you share your dedication to sustainable wine growing. [00:00:29] Many labeling requirements in the United States are defined by the Code of Federal Regulations. In this week's marketing tip, we are giving you a green wine glossary. Five common wine designations, defined, so you'll wonder no longer. [00:00:45] Number one is vegan. Not every wine fits the vegan lifestyle. During the winemaking process, small particles can cause haziness or unwanted flavor properties. Winemakers can add a fining agent that will bind to these tiny particles and make them large enough to be filtered out. Many fining agents are animal based. Egg whites, casein, and gelatin. Wine that was fined with any of these materials cannot be considered vegan. Vegan wines include those that were either fined with a non animal based agent. Like bentonite clay, or not find at all. [00:01:19] Number two is natural. There is no official or regulated definition of natural wine. That being said, most understand it as a wine that was made through a minimal intervention, no additive approach. Natural wines are fermented with native yeasts versus adding yeast. They cannot be filtered or fined, nor can winemaking additives be used, except for a small amount of sulfur pre bottling. If you are told that the wine you're drinking is natural, remember to ask what it means. [00:01:48] Number three is organic. Wine must meet several requirements in order to be labeled as an organic wine. The vineyard must be certified organic, the winemaking process must be certified organic, and the final product must contain at least 95 percent organic ingredients, no additives, and no preservatives. Please note that wine made with organic grapes are not the same as organic wines. While this definition means that a hundred percent of the grapes used were certified organic, Other ingredients in the wine do not have to be organic, but do note that they cannot be genetically engineered. Another thing to keep in mind is that organic designation varies between countries. [00:02:25] Number four is biodynamic. The biodynamic farming principle is guided by nature's rhythms and the understanding that the vineyard is a self contained ecosystem where all elements live and work together. Like organic, synthetic inputs are prohibited in biodynamic farming. But unlike any other program, the timing of biodynamic practices aligns with the lunar and celestial cycles. This is because of the belief that moon phases in planetary positions affect the flow of sap and energy in the vines, and that there is value in keeping practices in sync with these forces. Demeter International is the most recognized certification body for biodynamic wines. For a wine to bear the seal, the grapes must be grown in adherence to the biodynamic principles, and the wine must be made through certified biodynamic processes. [00:03:12] And number five is sustainable in agriculture. Sustainability means adhering to practices that protect social and environmental health while enhancing economic vitality. sustainably grown grapes are farmed similarly to organic and biodynamic grapes. All programs seek to protect human and environmental health through reducing inputs and conserving. And regenerating natural resources where sustainability differs is that it looks beyond the farm and into the business itself, including worker safety, community relationships, continuing education and accounting and budgeting, just to name a few of the areas that certification bodies like SIP certified address in the standards. Certification also extends from the vineyard and into the winery. [00:03:55] Did you know that your wine can include the SIP certified seal on the label if it's made with 85 percent SIP certified fruit, whether it is estate or purchased? Simply go to SIP certified. org to apply today. So your customers will know that your wine was made through practices that protect the people and the planet. [00:04:13] Until next time, this is Sustainable Wine Growing with the Vineyard Team. Resources: *** Tell Your Sustainable Story Online Course *** Apply for SIP Certified Wine Marketing Tips eNewsletter Sustainable Story | Print Sustainable Story | Electronic Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet  Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member