Podcasts about Winemaking

If you have thought about entering the wine trade but really don't think you would be much of wine winemaker...but you really feel like you are going to love it. It actually took me many years to "love" it but hear this story. Armen is getting ready to quite his day job... head down and make it work. And you  know, it is working. Armen Ghazikhanian didn't so much dive into the wine business as wander in with curiosity, a keen palate, and a spreadsheet in his back pocket. You'll come away from this episode with more than just a newfound respect for Armenian wine; you'll discover how a career in finance can lead to the art of curating bottles that carry centuries of culture and a whisper of volcanic terroir. Armen reveals how his passion-driven side gig, Cork and Bottle, was forged as much by personal connections and boots on the ground in remote Armenian villages as by business school savviness—only to discover that the wine industry plays by its own rules entirely. Along the way, you'll learn about the surprising renaissance of Armenian winemaking after the Soviet era, why indigenous grape varieties like areni and voskehat are turning the heads of wine judges and sommeliers, and what happens when you take a risk importing unknown bottles to the US, hoping they don't just satisfy your friends but spark conversation in wine shops and restaurants across California. Through anecdotes of smuggling bottles, weathering the red tape of international logistics, and winning unexpected gold at wine competitions, Armen shares what it means to balance romanticism and reality in the wine trade. Hosts and listeners alike will come away with a deeper appreciation for how wine isn't just a drink, but a powerful carrier of memory, tradition, and entrepreneurial risk—all told with Armen's self-effacing humor and Paul's insider understanding of the business. And if you've ever wondered whether a grape from the South Caucasus can go toe-to-toe with a California cab, this episode might just send you to the nearest shop asking for a bottle of “Areni”—even if you're not quite sure how to pronounce it.   #WineTalksPodcast #ArmenianWine #CorkAndBottle #WineImporter #WineCulture #PassionToProfession #IndigenousGrapes #WineBusiness

Hello wine friends, and welcome back! This week we dive into Part Two of my conversation with Ernst Loosen of Dr.Loosen. If Part One was all about Riesling royalty, this one is for the Pinot aficionados. While Ernie is globally known for his Riesling, he's also been quietly and passionately cultivating a deep connection with Pinot Noir from Germany's rolling hills of the Pfalz with Villa Wolf, to the expressive soils of Oregon's Willamette Valley at Appassionata Estate, and now into the sacred vineyards of Burgundy itself with Perron de Mypont. In this episode, Ernie shares why Pinot Noir captured his heart, the styles he's chasing, and what makes Pinot from the Pfalz, Oregon, and Burgundy so distinct.  Stick around until the end, Ernie doesn't hold back when it comes to sharing his truth.   If you want to skip ahead: 02.24: Origins of Villa Wolf – Established in 1996 to focus on Pinot varieties in Pfalz  03.30: Pinot varieties have centuries of tradition in the Rhine and Pfalz regions   04.30: Aged Pinot Noir and Riesling share similar aromas – “sous bois” character   05.00: Use of “Pinot Noir” vs. “Spätburgunder” depending on export market   07.00: Tasting and discussing the Villa Wolf Pinot Noir 2022 £12.95 Cheers Wine Merchants 11.30: Comparing German clones with French 14.00: Comparing the terroir Pfalz vs. Mosel   17.00: Why Pfalz is nicknamed “Tuscany of Germany”  20.00: Introducing Loosen's Oregon project: Appassionata Estate   22.00: Appassionata named after Beethoven's passionate composition   22.30: Wines aged longer before release, unlike typical U.S. practice   24.00: Volcanic soils require longer aging before release   26.30: Longest-aged wines come from basalt-rich plots   28.00: Ernst acquisition of the Vieux Château de Puligny-Montrachet in 2019 and it's history in Burgundy 30.32: The style of Pinot Noir that Ernst is crafting 32.30: Whole bunch fermentation vs destemming 34.43: Stem use in winemaking: positives and negatives  36.30: Ernst's oak philosophy with Pinot Noir 39.30: Ernst favors 2019 Burgundy vintage and 2014 in Oregon   41.30: Winemaking focus to avoid high alcohol styles   42.30: Ernst speaks his truth: Low yields in this current climate does not just mean a better wine 46.24: Where is the world Ernst would want to plant next 47.45: Most memorable Pinot: Domaine Armand Rousseau 1969 Chambertin 49.00: Ernst's advice for the next generation of winemakers     Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

NFL legend Drew Bledsoe sits down to chat about his hometown, getting into the wine business, the importance of sustainability, being proud of the culture he's built with his company, and more!The views and opinions expressed in this video are solely those of the individuals featured and do not necessarily represent the views or opinions of Athletes & Assets. We do not accept liability for any advice given in this video, and viewers are encouraged to seek professional guidance before making any business decisions. Additionally, the participation of athletes in this video does not imply endorsement or sponsorship by their respective employers

GUEST:   https://chezjulies.com/  https://www.instagram.com/chezjuliesconsultingwinemaker/  MENTIONS:   http://www.mycoventures.com/  https://www.somamushrooms.org/  https://namyco.org/  https://www.cafebeaujolais.com/  MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Cafe Beaujolais  Cook Your Mushrooms  Mycoventures  SOMA & NAMA  Mushrooms + Skillet  Expanding Vocabulary of Descriptors for Smell and Taste  The Magic of Cooking Together  Future of Culinary Mushrooms  Underappreciated Russulas and Suillus  Community Cookbooks  NAMA Mushroom Cooking Competition  Licensing and Importance of Consumer Education  Don't Let Your Mushrooms Spoil – Preservation Techniques  

Despite being in the middle of the 2024 Bordeaux campaign, we're keeping people of their toes with our Burgundy releases and, therefore, another episode of our Burgundy Unpicked podcast! Today, Joe, Guy, Will and Aaran discuss Domaine Comte Georges de Vogüé. Comte de Vogüé is the largest holder of the Musigny vineyard by some distance, owning 7.12 hectares of the total 10.85. Established in 1450, the current owners are Comtesse Claire de Causans and Marie de Ladoucette. Commercial Director Jean-Luc Pépin has been at the domaine since 1988 and Vineyard Manager Eric Bourgogne since 1996. In spring 2021, Jean Lupatelli started as winemaker/Chef de Cave.

Motheo Khoaripe speaks to iTOO Regional Head Tiaan Erasmus about iTOO Special Risks' sponsorship of the Next Generation Awards, recognizing young winemakers' talent and innovation in the industry. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape. Thank you for listening to The Money Show podcast. Listen live - The Money Show with Stephen Grootes is broadcast weekdays between 18:00 and 20:00 (SA Time) on 702 and CapeTalk. There’s more from the show at www.themoneyshow.co.za Subscribe to the Money Show daily and weekly newsletters The Money Show is brought to you by Absa. Follow us on: 702 on Facebook: www.facebook.com/TalkRadio702 702 on TikTok: www.tiktok.com/@talkradio702 702 on Instagram: www.instagram.com/talkradio702 702 on X: www.x.com/Radio702 702 on YouTube: www.youtube.com/@radio702 CapeTalk on Facebook: www.facebook.com/CapeTalk CapeTalk on TikTok: www.tiktok.com/@capetalk CapeTalk on Instagram: www.instagram.com/capetalkza CapeTalk on X: www.x.com/CapeTalk CapeTalk on YouTube: www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Andrew Jones didn't set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude.The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we've ever heard.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberField Recordings WineryField Recordings InstagramTOPICS & TIMES:Intro to California Winemaking (2:26)From Football to Farming (4:44)Transition from Nursery to Winemaking (6:22)The Birth of Field Recordings (12:50)Terroir & Storytelling (14:12)Nurseries & Vines (22:21)Economics of Wine Pricing (26:07)Field Recordings: Quality & Accessibility (27:24)Finding Unique Properties for Winemaking (29:44)Making Wine Enjoyable for Everyone (42:12)Understanding Wine Pricing (47:31)Navigating the Wine Aisle: Tips for Beginners (48:11)Quality Control, Ingredients, & Additives (51:45)The Natural Wine Movement (58:27)Future Trends? (58:32)Andrew's Recommendations: New Varietals (1:04:35)“Topped-Up” Wines (1:14:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

In the first ever cross-over episode between Bedrock Wine Conversations and The Wine Makers Podcast, Chris and Morgan along with Katie Bundschu (Gundlach Bundschu/Abbot's Passage) join Sam Coturri and the Wine Makers crew to discuss the first S.O.R.B.E.T..  Standing for Sonoma Organic Regenerative Biodynamic Educational Tasting the August 17th event at Fort Mason is San Fransisco will showcase wines from the 2500+ acres of responsibly farmed vineyards within the Sonoma Valley appellation. At around 20% organic, Sonoma Valley has been a historic leader in pushing forward the conversation about progressive farming practices (California agriculture in total is 4-5%) dating back to the 60s and 70s. Morgan, Katie and Sam, all multi-generational winegrowers (Katie is 6th!) explain the motivations for the tasting- chatting about the importance of farming for the next generation to putting a spotlight on the highly historic appellation of Sonoma Valley that is often confused with the greater Sonoma County. Vineyard participants will include Bedrock Vineyard, Montecillo Vineyard and Rossi Ranch while other wineries and wines will be featured from Bucklin, Donum, Hanzell, Hamel, Kamen, Guthrie Family Wines, Stewart Cellars, Repris, Fresc., Marioni, Korbin Kameron, Laurel Glen, Kivelstadt, Once&Future, Under the Wire and more.  

Fluent Fiction - Hungarian: Blending Tradition with Innovation: A Winemaking Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-04-19-22-34-02-hu Story Transcript:Hu: A Balatonfüredi Tavaszi Borünnep minden évben magával ragadja a résztvevőket.En: The Balatonfüredi Tavaszi Borünnep captivates participants every year.Hu: A tavacska körül színes sátrak sorakoztak, benne pedig borospohárral zsongó emberek sétáltak.En: Colorful tents lined up around the small lake, where people strolled with wine glasses buzzing with excitement.Hu: Virágzó tavaszi kertek adtak keretet a vidám hangulatnak.En: Blooming spring gardens framed the cheerful atmosphere.Hu: Levente, a fiatal borászmester, zöld szemével méregette a tömeget.En: Levente, the young winemaker, eyed the crowd with his green eyes.Hu: Családja szőlőbirtokának jövője a tét.En: The future of his family's vineyard was at stake.Hu: Édesapjától örökölte a borászat iránti szenvedélyt, és most remélte, hogy a borfesztiválon el tudja nyerni egy neves forgalmazó kegyeit.En: He inherited his passion for winemaking from his father and hoped that he could win the favor of a renowned distributor at the wine festival.Hu: Zsófia, Levente nővére, szeme csillogott az izgalomtól.En: Zsófia, Levente's sister, had eyes sparkling with excitement.Hu: "Levente, meg kell próbálnunk valami újat!En: "Levente, we have to try something new!"Hu: " - mondta határozottan.En: she said decisively.Hu: Szerette volna, ha modern vonalat is bevezetnének a családi borászatban, hogy szélesebb közönséget érjenek el.En: She wanted to introduce a modern line in the family winery to reach a broader audience.Hu: "De a hagyomány a mi életünk" - tiltakozott Levente.En: "But tradition is our life," protested Levente.Hu: "Apánk módszereitől nem térhetünk el.En: "We cannot deviate from our father's methods."Hu: "A fesztivál központjában Erzsébet, a tapasztalt bírónő, mosolyogva fogadta őket.En: In the center of the festival, Erzsébet, the experienced judge, greeted them with a smile.Hu: Régóta ismerte a családot, tanácsai mindig fontosak voltak.En: She had known the family for a long time, and her advice was always important.Hu: Levente remélte, hogy Erzsébet pártfogása segít majd nekik a befektetők meggyőzésében.En: Levente hoped that Erzsébet's patronage would help persuade investors.Hu: A borverseny megkezdődött.En: The wine competition began.Hu: A hagyományos és modern borok szépen sorakoztak az asztalon.En: Traditional and modern wines were beautifully arrayed on the table.Hu: Zsófia izgatottan lesett a közönségre, ahogy a modern borok kierültek a poharakba.En: Zsófia watched the audience excitedly as the modern wines were poured into glasses.Hu: Az emberek meglepődtek, és a dicséretekkel sem fukarkodtak.En: People were surprised and did not hold back on praise.Hu: Levente szíve összeszorult.En: Levente's heart tightened.Hu: Bizonytalan volt, hogy vajon jó döntést hozott-e.En: He was uncertain whether he made the right decision.Hu: Erzsébet lassan végigsétált a borok között, majd megállt előttük.En: Erzsébet walked slowly among the wines, then stopped in front of them.Hu: "Kedves gyermekeim, a boraitok tükrözik, hogy a múlt és a jövő kéz a kézben járhat.En: "My dear children, your wines reflect that the past and future can go hand in hand."Hu: "Levente mélyet sóhajtott.En: Levente took a deep breath.Hu: Érezte, hogy valami újat tanult.En: He felt he had learned something new.Hu: A hagyomány és a modernitás együtt tudja emelni a borászatukat.En: Tradition and modernity together could elevate their winery.Hu: "Zsófia, együtt megcsináljuk" - mondta végül mosolyogva.En: "Zsófia, we'll do it together," he finally said with a smile.Hu: Erzsébet segítségével Levente és Zsófia új lendületet adtak a családi vállalkozásnak.En: With Erzsébet's help, Levente and Zsófia gave new momentum to the family business.Hu: A hagyományos borok mellett a modern stílus is helyet kapott, így biztosítva a jövőt.En: Alongside traditional wines, the modern style also took its place, securing the future.Hu: Ahogy a nap lenyugodott a Balaton fölött, Levente és Zsófia elégedetten nézték az embereket.En: As the sun set over Balaton, Levente and Zsófia watched the people with satisfaction.Hu: Boldogok voltak, hogy sikerült összhangba hozniuk a régi családi értékeket az új ötletekkel.En: They were happy that they had managed to harmonize the old family values with new ideas.Hu: A Balatonfüredi Tavaszi Borünnep aznap új történet születésének volt tanúja.En: The Balatonfüredi Tavaszi Borünnep witnessed the birth of a new story that day. Vocabulary Words:captivates: magával ragadjaparticipants: résztvevőketblooming: virágzówinemaker: borászmesterinherited: örököltepersuade: meggyőzésébenmodern: moderndeviate: térhetünk eljudge: bírónőpatronage: pártfogásacompetition: borversenyarrayed: sorakoztaktightened: összeszorultreflect: tükrözikelevate: emelnimomentum: lendületetharmonize: összhangba hozniukwitnessed: tanújastroll: sétáltakexcitement: izgalomtólrenowned: nevesdecisively: határozottanprotested: tiltakozottexperience: tapasztaltpraise: dicséretekkelbreath: sóhajtottsecure: biztosítvasunset: lenyugodottsatisfactorily: elégedettenfestival: fesztivál

What two things are aesthetically perfect in this world? Is one of them a vineyard in spring? As sure as spring follows winter there is an array of work to be completed in those vineyards and who better to guide us through this work than Supreme Head Chief Director of Wine, Winemaking, & News Generation, our very own Fergus Elias. In an unexpectedly corporate shift, he guides us through a SWOT analysis of an English vineyard in spring.   Just what are the Strengths, Weaknesses, Opportunities, and Threats that need to be considered? Have we mistimed our recording and release dates for this episode? How would things look if we had a whale's eye view? And just what do we need to think about when it comes to shoot thinning, spray timing, and labour efficiency?   We include famous Bristolians, groundhog like prognostications, and learn just how exactly Lee convinced Jancis to publish something he'd written.   This is more than just an allegory with a cork, this IS a 360 overhead real time big picture view of an English vineyard in Spring.

The boys discuss smoking darts, wine making and how to secure password keychains.

Margaux Alvarez shares how she balances it all to live a life without restriction or fear of failure. Thank you Margaux for being so open and honest in this episode. She shares what inspired her to aim for bigger and never give up.  How little things done daily lead to more success and how she balances being a professional athlete AND making wine. Of course we chat good wine too! Connect with Margaux:  https://www.margauxalvarez.com/  https://www.instagram.com/321gaux/  ---  ❤️ INSTAGRAM: www.instagram.com/KindalBoyleFitness/ 

In this two-part episode, Morgan and Chris talk about the upcoming special release of Bedrock's first vintage of Detert Vineyard Cabernet Franc on Tuesday, 4/8. They discuss the legendary, historically important site, the gravitas of working with the fruit, and how the wine came together. In part two, Morgan and Chris interview vineyard owner Tom Garrett, discussing his family's long history in Napa, his journey into wine—including founding his own wineries—the origins of the vineyard, and what makes Detert Vineyard the most historic and greatest site for Cabernet Franc in California and one of the finest in the world.

China’s far southwestern province of Yunnan is quickly gaining a reputation as one of the country’s finest wine producers, though its winemaking history goes back more than a hundred years. Monocle’s Tom Webb visited the recently opened Songtsam Cizhong Lodge, where the region’s viticulture began, to find out how its history is being preserved and shared with the world.See omnystudio.com/listener for privacy information.

Fluent Fiction - Hungarian: Vineyard Innovations: Tradition Meets Survival in Tokaji Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-03-27-22-34-00-hu Story Transcript:Hu: Április eleje volt a Tokaji borvidéken.En: It was early April in the Tokaji wine region.Hu: A dombok zöldellő szőlőlevelekkel voltak tarkítva, a levegőben virágok illata lebegett.En: The hills were dotted with the green leaves of grapevines, and the scent of flowers floated in the air.Hu: Ákos, a fiatal borász, izgatottan és aggódva tekintett végig birtokán.En: Ákos, the young winemaker, looked over his estate with both excitement and concern.Hu: A szőlőbimbók épp hogy elkezdtek kibújni, a tavasz friss ígéretével.En: The grape buds had just started to sprout, with the fresh promise of spring.Hu: Ákos családja több generáció óta művelte a tokaji dombokat, így a borászat a vérükben volt.En: Ákos's family had cultivated the Tokaji hills for several generations, so winemaking was in their blood.Hu: O, mindig arra vágyott, hogy megtartsa és továbbadja ezt az örökséget.En: He always longed to preserve and pass on this heritage.Hu: Most azonban aggasztotta a késői fagy, amely fenyegette a szőlőtőkéket.En: However, he was now worried about the late frost that threatened the grapevines.Hu: Lilla, Ákos jó barátja, egy vidám, optimista lány, vele tartott a borászatba.En: Lilla, Ákos's good friend, a cheerful and optimistic girl, accompanied him at the winery.Hu: "Ne aggódj, Ákos!En: "Don't worry, Ákos!Hu: Nézd, milyen gyönyörűen nőnek a hajtások," mondta vidáman, miközben keresztül sétáltak a sorok között.En: Look how beautifully the shoots are growing," she said cheerfully as they walked through the rows.Hu: "Emlékszel, Zsófia mit mondott?En: "Do you remember what Zsófia said?Hu: Új módszerei vannak, amelyek segíthetnek," emlékeztette Lilla.En: She has new methods that might help," Lilla reminded him.Hu: Zsófia, a környék elismert borásza, mindig is arról volt híres, hogy a hagyományokat új technikákkal ötvözi.En: Zsófia, a renowned winemaker in the area, was always known for combining traditions with new techniques.Hu: Ákos kételyekkel küzdött.En: Ákos struggled with doubts.Hu: Szerette a megszokott módszereket, de a bizonytalanság sötét felhőként lebegett felette.En: He loved the traditional methods, but uncertainty hovered over him like a dark cloud.Hu: Végül úgy döntött, hogy meghallgatja Zsófiát.En: Finally, he decided to listen to Zsófia.Hu: A következő napokban Zsófia meglátogatta őket.En: In the following days, Zsófia visited them.Hu: Bemutatta az új, talán kockázatos technikáját: a szőlőtőkéket pénzérmékhez hasonló fényvisszaverő fóliával takarták be.En: She introduced her new, perhaps risky technique: covering the grapevines with reflective foil similar to coins.Hu: Ez megvédte a hajtásokat a hidegtől, a nap sugarait visszaverve megóvta a növényeket.En: This protected the shoots from the cold, reflecting the sun's rays to shield the plants.Hu: "Ez a módszer nem csak védi, de fokozza is a növekedést," magyarázta Zsófia.En: "This method not only protects but also enhances growth," explained Zsófia.Hu: Húsvét hétvégéje alatt megtörtént a váratlan.En: Over the Easter weekend, something unexpected happened.Hu: A hőmérséklet vészesen csökkent.En: The temperature dropped dangerously.Hu: Ákos dönteni kényszerült.En: Ákos was forced to make a decision.Hu: Félredobta a hagyományokat, és bízott Zsófia módszerében.En: He set aside traditions and trusted Zsófia's method.Hu: Az összes munkást megkérte, hogy minél előbb alkalmazzák a fóliákat.En: He asked all the workers to apply the foil as quickly as possible.Hu: Másnap reggel a nap fényes sugaraival köszöntött be.En: The next morning greeted them with the bright rays of the sun.Hu: Ákos izgalommal és idegességgel vegyesen nézett szét a földeken.En: Ákos looked over the fields with a mix of excitement and nervousness.Hu: A hajtások épek maradtak, a fólia csillogott a napfényben.En: The shoots remained intact, and the foil glistened in the sunlight.Hu: A szőlőskertek biztos jövőt ígértek.En: The vineyards promised a secure future.Hu: Ákos sóhajtott egy nagyot.En: Ákos let out a big sigh.Hu: "Megcsináltuk!En: "We did it!"Hu: " kiáltotta boldogan, Lilla pedig mellé perdült, hogy együtt ünnepeljenek.En: he shouted joyfully, and Lilla twirled beside him to celebrate together.Hu: Ez az élmény megtanította Ákost, hogy nyitottabbnak kell lennie az újdonságokra.En: This experience taught Ákos that he needed to be more open to new things.Hu: Megtanulta, hogy a hagyományok és az innováció kéz a kézben járhatnak.En: He learned that traditions and innovation could go hand in hand.Hu: Most már magabiztosabban állt szőlőskertjei előtt, készen arra, hogy a jövőt is biztos kézzel irányítsa.En: Now he stood more confidently in front of his vineyards, ready to steer the future with a steady hand. Vocabulary Words:estate: birtokgrapevines: szőlőtőkéksprout: kibújnicultivate: műveltheritage: örökségfrost: fagyaccompanied: vele tartottcheerfully: vidámanrenowned: elismertcombine: ötvözihovered: lebegettfoil: fóliashield: megóvtaenhances: fokozzaunexpected: váratlandangerously: vészesenintact: épekglistened: csillogottsecure: biztossigh: sóhajtotttwirled: perdültconfidently: magabiztosanreflective: fényvisszaverőintroduction: bemutattapromise: ígéretgeneration: generációoptimistic: optimistatechnique: technikauncertainty: bizonytalanságtradition: hagyomány

Treveri Cellars, Washington State's Yakima Valley, founding sparkling wine house, produces some of the finest handcrafted sparkling wines in the United States. Family-owned and operated since its inception, Treveri prides itself on a tradition of excellence in both winemaking and service, ensuring that each bottle of sparkling wine delivers superior taste and quality. With a wide array of sparkling wines, including non-traditional varieties such as Riesling and Müller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines, crafting each wine in the traditional method (Méthode Traditionnelle). Treveri Cellars was founded with the principal of producing premium sparkling wines from Washington State using the finest vineyard sources. Treveri's wines are expressive of each varietal, and have a distinctive flavor of both the unique terroir and style of its winemakers and their German heritage. With degrees in Winemaking and Sparkling Winemaking from Karthäuserhof Winery in Germany, Head Winemaker Jürgen Grieb, along with his son, Christian, use the traditional method of producing sparkling wine, a complicated process that yields delightfully complex and fruit-forward sparkling wine. Treveri's winemakers bring together old-world techniques and new world fruit, crafting sparkling wines that rival some of the world's best.

Join us this week as Tomás Emídio takes us inside the Quinta Várzea da Pedra wine cellar, where he crafts exceptional wines. He sits down with Dylan to share what makes Portugal's Silver Coast so special, his love for nature, food, and of course, wine. They also dive into the incredible diversity of Portuguese wine—it's affordable, but is it truly as good as they say? Tune in to find out!FOLLOW OUR GUEST:Quinta Várzea da Pedra InstagramTomás Emídio InstagramQuinta Várzea da Pedra websiteQuinta Várzea da Pedra on YouTubeABOUT PORTUGAL THE SIMPLE LIFE PODCAST:"Portugal - The simple life”, an insider's perspective to Portugal.We already know about Portugal's fantastic weather, food and beaches. In this podcast, we go deeper to meet the people who make this country so wonderful.Dylan, who has made his life in Portugal, shares an insider's perspective on what makes Portugal the unique, beautiful and fantastic country it is. Join him and his guests weekly as they shed light on the incredible people, culture, history and lifestyle that make Portugal one of the world's best places to live!Don't forget to subscribe to our Podcast to receive more stories about living and moving to Portugal! ⭐ EXCLUSIVE FOR SUBSCRIBERS⭐If you're looking to buy a home in Portugal, book a 30-minute call with Dylan here:BOOK A CALL There are only 5 slots available every week – EXCLUSIVE for our podcast subscribers! SPONSOR: Portugal Realty, a Leisure Launch group company, sponsors this episode.   FOLLOW US:Portugal The Simple Life WebsitePortugal The Simple Life FacebookPortugal The Simple Life InstagramPortugal The Simple Life XPortugal The Simple Life YouTubeFOLLOW OUR HOST: Dylan Herholdt - Portugal The Simple Life Podcast - LinkedIn Dylan Herholdt - Facebook Dylan The Simple Life - Instagram If you'd like to get in touch or share your experience with Portugal, Dylan would love to hear from you! Email: ola@portugal-the-simple-life.com WhatsApp: (+351) 910 571 613

Tyler Williams and JJ Williams, brothers who are the third generation head winemaker and general manager of Kiona Vineyards, a family-owned winery in eastern Washington's Red Mountain American Viticultural Area that is celebrating its 50th anniversary, discuss how Washington winemaking is evolving, why owning a vineyard and a winery is unique, and how wine should be marketed in the future. Info at TasteWashington.org and KionaWine.com

Carosello Italiano Special Wine Making Show with Paolo - March 13, 2025

Today's guest is a sort of pioneer in Australian winemaking; his focus on lofi production methods and non-traditional flavors has helped redefine what consumers expect from the land down under. Uffe Deichmann is a Dutch-born winemaker who found love at a music festival in Australia and never looked back — his winery, Poppelvej wines, now produces bottlings that are standard on some of the more groundbreaking menus across the U.S. In this episode we dive deep into the history of the winery, Uffe's own journey through winemaking, the philosophy that underlies the incredible wine they are producing, and even touch on the topic of native bird species. From underground bunkers to stolen street signs, this conversation has it all.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberPoppelvej WineryPoppelvej Instagramhttps://vsimports.com/australia/poppelvej/TOPICS & TIMES:Current Wine Making (2:33)Origins of Poppelvej (5:49)Finding Australia (15:04)Fruit Selection/Picking Process (21:01)Lofi Wine (23:49)Music's Influence on Poppelvej (31:44)Poppelvejs Growth and Expansion (35:19)The Wine Making Process (41:36)Australian Terrior (52:39)Wine's Generational Crises (58:30)Flavor Exploration (1:04:06)The Hand Painted Sign (1:07:56)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

What up?  wine enthusiasts! It's your host, Paul K, and welcome to another episode of Wine Talks with Paul Kay. Today, we're on a thrilling away game in the picturesque Napa Valley, home to some of the finest wineries in the world. Join me at the historic Inglewood Winery, where I sit down with the talented winemaker Jonathan Tyer and winery Director Enrique Herrero . It's a fascinating journey through the heart of California's wine country, exploring the rich history and ever-evolving art of winemaking. If you're passionate about wine or just starting your journey, this episode is packed with insights that you won't want to miss. Sit back, pour yourself a glass, and let's dive into the world of Inglewood. What You'll Hear: The origins and historical significance of varietal wines in America. The influence of French winemaking on New World wineries. The shift in wine consumerism and the quest for authenticity. Inglewood's commitment to showcasing Rutherford's unique identity. The transformation in winemaking styles from the '80s and '90s to today. The decision-making process behind maintaining wine heritage at Inglewood. The role of heritage and identity in wine production. The balance of art and science in winemaking. The challenges and rewards of Napa Valley's diverse winemaking. The enduring importance of direct-to-consumer relationships in the wine industry.   In today's episode, we ventured into the illustrious Inglewood Winery, uncovering the intricate balance between tradition and innovation in winemaking. Enrique Herrero and Jonathan Tyer shared their perspectives on how New World wines continue to evolve, drawing from the deep roots of their heritage, embracing authentic expressions of place, and meeting the demands of modern consumerism. Amidst the challenges of changing consumer preferences and a competitive market, Inglewood stands firm in its dedication to crafting wines that not only reflect their unique terroir but also narrate the fascinating stories embedded in Napa Valley's rich soil. Cheers to a blend of history, art, and the future of New World wines!

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

Château Talbot is a 4th Grand Cru Classé of Saint-Julien in the Médoc of Left Bank of Bordeaux. It's an historic and large property – its vineyards extend over 110 hectares/272 acres in a single block. The story of Talbot is a long and interesting one, but the chapter being written by the current family and management of the Château may be the best yet. With extreme dedication to quality, an eye towards the environment and careful winemaking, Talbot has a focus on making unbelievable wine that overdelivers for the price, vintage after vintage.   In this show, General Manager of Château Talbot, Jean-Michel Laporte, joins to discuss Saint-Julien and Talbot. Photo: Jean-Michel Laporte. From  Château Talbot.    We discuss: Saint-Julien and it's terroir. We talk about how it stacks up to the other communes on the Left Bank and even discuss comparisons with the Right Bank, where Jean-Michel got his start The history and terroir of Talbot. The château is hundreds of years old, but got it's name from an English general who won Bordeaux back from the French in the 1400s! Photo: The Chai of Château Talbot. From the Château site.    Winemaking, aging, their amazing chai (barrel room, pic above), spectacular vintages and how long to hold both the Grand Vin -- Chateau Talbot and the second wine, Connetable de Talbot. We also discuss Caillou Blanc, their fascinating white wine! Château Talbot makes excellent wines. They are around US $70 and although that will set you back, it is so high quality and over delivers for the price. If you have some extra money at some point, and want to invest in a wine to age,  this is one to seek. I love the floral and dark fruit aromatics, the complexity, the medieval church notes, the earth, and the perfect tannin and acidity.  Saint-Julien is indeed, incredibly balanced, and Château Talbot is a great example of the AOC. ________________________________________________________________________ Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

For Episode 70, we return to South Africa for the first time in almost four years, and we do so in grand fashion—by visiting Jordan Wines Estate in Stellenbosch. Owned by husband-and-wife duo Kathy and Gary Jordan, this estate is a benchmark of excellence, seamlessly blending tradition, science, and sustainability in winemaking. In this episode, we explore Jordan's Timepiece Range, a tribute to their heritage and old vines, and discuss how Gary's background in geology has shaped their vineyard's unique terroir. Kathy shares insights on economics in wine marketing, while Gary reveals their bold approach to combat climate change, including pioneering plantings of Assyrtiko, Mencía, and Xinomavro. We also dive into winemaking as an art versus a science, the evolution of consumer preferences, and the challenges South African vintners face today—from climate adaptation to international trade barriers. Plus, an exclusive look at their UK project, Mousehall Country Estate, where they are crafting world-class still wines in England. An inspiring conversation with two visionaries shaping the future of wine. Don't miss it!   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       

In this episode, we have a conversation with Kurtis Ogasawara, the Director of Winemaking at Robert Mondavi Winery. Kurtis shares his expertise into the challenges and successes of managing such a prestigious winery in Napa Valley. The discussion covers the winery's rich history, including the legacy of Robert Mondavi.  Listeners will gain a deeper understanding of the art of blending, extended maceration, and the evolving techniques in winemaking that balance tradition with innovation. The episode also highlights the winery's diverse portfolio, focusing on the elegance and complexity of their Cabernet Sauvignons and Chardonnays, and the current remodel of the Robert Mondavi winery and visitor center in Napa Valley.   Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Robert Mondavi Winery - https://robertmondaviwinery.com/ This episode is sponsored by  the video course, Fundamentals of Winemaking Made Easy.  Use code INSIDEWINEMAKING  for $25 off the course.   https://www.learndesk.us/class/6006374003638272/winemaking-fundamentals-made-easy Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

As an example of God's beautiful design in creation, Fr. Fessio details the science of wine making.

In this latest episode of "Wine Talks," I engage in a lively conversation with Zack Armen, the passionate force behind Storica Wines. Zack shares his vision to bring Armenian wines to the forefront of the U.S. market, emphasizing the rich history and unique qualities of Armenian viticulture. The discussion dives into the logistical nightmares of wine importing ("I thought 'Hand Sell' was a type of wine!"), the importance of storytelling in building a brand, and the challenges and triumphs of introducing unique Armenian varietals like Voska hat and Adeni. Amidst the serious wine talk, we lighten the mood with tales of Zack's relentless drive, likening his years in the finance trenches to boot camp for budding oenophiles. I wrap up by emphasizing that wine's power lies in its story—because who wants to swap tales about the $5 bottle from the corner store? Not us!

With the recent launch of a new $300 retail icon wine, Boulder, Kaiken continues to explore the potential for luxury wines from Argentina. Building on the last 15 years of Kaiken's other icon wine, Mai, Anita Correas, Commercial Director, and Gustavo Hormann, Director of Winemaking, discuss the global market for luxury Argentinian wines, how they approach launching them, and the brand-building impacts for the Kaiken brand.  Detailed Show Notes: Kaiken backgroundFounded in 2002 by Aurelio Montes (Chile)"Kaiken" is the name of a wild goose that crosses between Chile & ArgentinaExports to 60 countriesWinery in Vistalba, Mendoza (28ha), vineyards in Agrelo (60ha) & Los Chacayes, Uco Valley (150ha)60% on-premiseFrances Mallmann restaurant at the wineryRecently launched new luxury tier/icon wine - "Boulder"$300 retail price, 3,700 bottlesDeveloped over the last 10 yearsUnique 3ha block in Los Chacayes due to overflow of Arroyo Grande, full of big rocks/bouldersMalbec (64%), Cabernet Franc (28%), Petit Verdot (8%)Boulder launch planLaunched in Buenos Aires, Hong Kong, Korea, Brazil (São Paulo, Argentina's #2 export country), USBrazil's event had a more direct impact on salesMostly press/trade events that are smaller, in-personLikely less on-premise than Kaiken overall, more hand-selling to collectors and Michelin Star restaurantsVR w/ Google Glass to see the vineyard up close and go inside the soil has gotten positive feedback, but it is more expensive than a regular video (required 3 days of video shoots and a special camera)Mai - prior icon wine$100 retail price, 12,000 bottlesLaunched in 2009 from a 120-year-old vineyardMarketing more "maintenance" now2021 - redesigned packaging, got 98 pts and Top 100 from SucklingPrimarily sold in Argentina, then UK, US, Brazil, Japan70% of Argentinean wine is consumed domestically, delaying the need for exportsAverage export ~40% higher price than Chile (export-focused market, ½ the population, 2x wine production vs Argentina)More high-end wineries in Argentina vs ~5 in Chile>$100 market for Argentine wine - "not a huge market"Big domestic market - much of Mai, Boulder sold domesticallyConsumers looking at super high-end often do not look at the country of origin but more at the concept of the wineValue Prop for Argentine luxury wine - not influenced by oceans, high altitude, dessert wines, driven by the AndesReturn on Boulder is more than sales, but brand building for KaikenFocused on relationships with importersWant long-term relationships as they represent the brand globallyReach collectors through import partnersHas affiliated importer in ArgentinaMontes relationshipWas helpful on launch to piggyback on Montes brandNow Kaiken is more independent and only shares importers in a few countries (it used to have the same ones)Kaiken Ultra ($26) awarded Wine Spectator Top 100 (#30, highest Argentine wine)Wine drinkers can graduate from Ultra to Mai and othersKaiken's focus for each range of wines is to over-deliver for the price point vs linking the winesGood press in 2024 for Kaiken - #1 New World Winery from Sommelier Awards, Boulder rated best Argentinian red blend by Patricio Tapai (wine critic), Estate Malbec was Wine Spectator's best value wine Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Italian: Gianni's Gamble: A Vineyard's Risky Bet for Fine Wine Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-02-16-23-34-01-it Story Transcript:It: Il cielo di febbraio sopra le colline della Toscana è grigio e ghiacciato.En: The February sky over the hills of Toscana is gray and icy.It: Il vigneto si estendeva su dolci pendii, un intreccio ordinato di viti spoglie.En: The vineyard stretched over gentle slopes, an orderly weave of bare vines.It: Gianni cammina tra i filari, osservando attentamente.En: Gianni walks between the rows, observing carefully.It: Aveva una passione innata per il vino.En: He had an innate passion for wine.It: Sognava un'etichetta tutta sua.En: He dreamed of having a label all his own.It: Alessandra e Marco, i suoi amici fidati, lo osservano da lontano.En: Alessandra and Marco, his trusted friends, watch him from afar.It: Conoscono bene la tensione nel cuore di Gianni.En: They knew well the tension in Gianni's heart.It: In inverno il terreno è gelato, e il rischio di un gelo improvviso è reale.En: In winter the ground is frozen, and the risk of a sudden frost is real.It: Gianni deve scegliere.En: Gianni has to choose.It: Prunare subito e rischiare che una brinata bruci le gemme, o aspettare e perdere il tempo prezioso di sole per la crescita?En: Prune immediately and risk a freeze burning the buds, or wait and lose precious sunshine for growth?It: "Che farai, Gianni?"En: "What will you do, Gianni?"It: chiede Alessandra con voce calma.En: asks Alessandra with a calm voice.It: "L'aspetto del cielo non mente," dice Marco, strizzando gli occhi verso le nubi basse.En: "The look of the sky doesn't lie," says Marco, squinting at the low clouds.It: "Forse aspettare potrebbe essere saggio."En: "Maybe waiting could be wise."It: Gianni non risponde subito.En: Gianni doesn't respond immediately.It: Pensa alla competizione di vini a cui sogna di partecipare.En: He thinks of the wine competition he dreams of entering.It: Immagina il suo vino, speciale, unico, capace di sorprendere i giudici.En: He imagines his wine, special, unique, capable of surprising the judges.It: Ma se il gelo distrugge i germogli?En: But what if the frost destroys the buds?It: Con una decisione ferma, Gianni dice: "Aspetto.En: With a firm decision, Gianni says, "I'll wait.It: Aspetto fino al limite."En: I'll wait until the limit."It: Marco e Alessandra annuiscono con fiducia.En: Marco and Alessandra nod with confidence.It: Hanno fiducia in lui.En: They trust him.It: Passano giorni tesi.En: Tense days pass.It: Gianni controlla il meteo con attenzione, attento a ogni fluttuazione della temperatura.En: Gianni checks the weather attentively, careful of every temperature fluctuation.It: Poi, finalmente, un calore leggero inizia a sciogliere il gelo.En: Then, finally, a light warmth begins to melt the frost.It: È il momento.En: It's time.It: All'alba, Gianni e i suoi amici iniziano la potatura con energia e precisione.En: At dawn, Gianni and his friends start pruning with energy and precision.It: Le forbici tagliano con determinazione, i rami cadono a terra, e le viti sembrano risorgere, pronte per la nuova stagione.En: The shears cut with determination, the branches fall to the ground, and the vines seem to rise again, ready for the new season.It: Il rischio è stato premiato.En: The risk has been rewarded.It: Nessuna brinata, le gemme sono sicure.En: No frost, the buds are safe.It: Col sorriso soddisfatto, Gianni invita Alessandra e Marco nel piccolo capanno di pietra.En: With a satisfied smile, Gianni invites Alessandra and Marco into the small stone shed.It: Dal fondo, porta alcune bottiglie.En: From the back, he brings some bottles.It: "Questo è il mio vino dello scorso anno," dice orgoglioso.En: "This is my wine from last year," he says proudly.It: "Ma l'anno prossimo sarà ancora meglio."En: "But next year will be even better."It: Stappano una bottiglia, il vino scorre nei bicchieri, denso e aromatico.En: They uncork a bottle, and the wine flows into the glasses, dense and aromatic.It: Sollevano i bicchieri in un brindisi semplice, ma sincero.En: They raise their glasses in a simple but sincere toast.It: "A Gianni," dice Alessandra, "e al futuro del suo vino!"En: "To Gianni," says Alessandra, "and to the future of his wine!"It: Marco annuisce.En: Marco nods.It: "Alla fiducia in se stessi," aggiunge.En: "To self-confidence," he adds.It: Gianni sorride più forte, assaporando il momento.En: Gianni smiles more broadly, savoring the moment.It: Ha affrontato il rischio e ha superato il suo dubbio.En: He faced the risk and overcame his doubt.It: Ora sa che può fidarsi dei suoi istinti.En: Now he knows he can trust his instincts.It: E, mentre il sole tramonta sull'orizzonte toscano, Gianni sogna già la prossima vendemmia e la ricchezza di sapori che porterà.En: And, as the sun sets on the Toscana horizon, Gianni is already dreaming of the next harvest and the richness of flavors it will bring. Vocabulary Words:the vineyard: il vignetothe slopes: i pendiithe weave: l'intrecciothe vine: la vitebaren: spoglioto prune: prunareto melt: scioglierethe frost: il gelothe bud: la gemmathe warmth: il calorethe dawn: l'albathe shears: le forbicito trust: fidarsito squint: strizzarethe shed: il capannothe harvest: la vendemmiathe richness: la ricchezzathe ground: il terrenothe risk: il rischiothe frost: la brinatathe judges: i giudicithe decision: la decisionethe confidence: la fiduciathe competition: la competizioneto face: affrontarethe instinct: l'istintothe horizon: l'orizzontethe sky: il cielothe cloud: la nubethe flavor: il sapore

Tamber Bey's founder and vintner, Barry Waitte, first fell for wine as a college student in San Luis Obispo, Ca., where he worked in a bottle shop and came across a life-changing bottle of 1974 Beaulieu Vineyard Georges de Latour Private Reserve. As a young professional, Barry began collecting Grand Cru wines of Bordeaux. After a successful career in high tech that spanned two decades, he was ready for a change. He wanted to get into the wine business, so he moved to Napa Valley and purchased two vineyards. Barry sought out the mentorship of grape growers he had long admired from afar, including Robert Mondavi, Andy Beckstoffer and Ren Harris.Connect with Barry Waitte:Website: https://tamberbey.com/ LinkedIn: https://www.linkedin.com/in/barry-waitte-838ba210/ TurnKey Podcast Productions Important Links:Guest to Gold Video Series: www.TurnkeyPodcast.com/gold The Ultimate Podcast Launch Formula- www.TurnkeyPodcast.com/UPLFplusFREE workshop on how to "Be A Great Guest."Free E-Book 5 Ways to Make Money Podcasting at www.Turnkeypodcast.com/gift Ready to earn 6-figures with your podcast? See if you've got what it takes at TurnkeyPodcast.com/quizSales Training for Podcasters: https://podcasts.apple.com/us/podcast/sales-training-for-podcasters/id1540644376Nice Guys on Business: http://www.niceguysonbusiness.com/subscribe/The Turnkey Podcast: https://podcasts.apple.com/us/podcast/turnkey-podcast/id1485077152

What does it take to turn a humble date into a game-changing, delicious spirit? Celebrity chef Elizabeth Falkner reveals her recipe. Renowned for her diverse culinary skills and TV appearances,  Chef Elizabeth shares her latest venture: creating a sustainable line of spirits using California dates. In this week's episode of Wine Talks, Paul K sits down with Chef Elizabeth to explore the challenges of modern hospitality, the rise of bittersweet flavors in cocktail culture, the creative process behind crafting sustainable, terroir-driven products, and more. Ready to discover the future of spirits? Tune in to hear how  Chef Elizabeth is transforming the culinary and beverage landscapes—one date at a time. Let's dive in!   Key Takeaways: Introduction (00:00) Meet Chef Elizabeth Falkner (00:33) Shifting trends in the food industry (02:08)  Post-COVID challenges in hospitality (08:35) Culinary and wine culture: parallels and trends (11:37) Crafting unique date-based Amaro and spirits (15:45) From culinary delights to distilled spirits (26:08)  What sets date-based spirits apart (32:20) Navigating business challenges (35:10) Sustainability in packaging and product design (39:24) Blending tradition with innovation (41:23)  Mixology trends and the role of innovative spirits (57:14) Episode wrap-up (1:01:49)   Additional Resources:

This episode is dedicated to some of our favorite winemaking tools. Listeners will learn about managing sulfur consistency, dissolved oxygen, and free SO2 levels to maintain wine quality. The episode highlights essential winemaking tools, such as the densitometer and optical sorter, which enhance grape sorting and fermentation processes. Additionally, we discuss the FirmRite fermentation bungs as a modern solution to traditional bubblers. The episode also covers winemaking tools like precision temperature controllers and advanced filtration systems, offering winemakers of all levels valuable knowledge to elevate their craft. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Anton Paar Densitometer DMA 35: https://www.anton-paar.com/us-en/products/details/dma-35/ WECO Optical Sorters: https://www.wecotek.com/equipment/wine-grape-sorting/ Fermrite Bungs: https://barrelbuilders.com/bungs/ This episode is sponsored by Harvest Pillar concrete trellis posts. Want to learn more about Harvest Pillar concrete trellis posts and how they can help you save money in the long run? Visit them here: https://www.harvestpillar.com/ Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

How would you reinvent a wine legacy that has already left its mark? In this episode of Wine Talks, Paul K sits down with Cleo Pahlmeyer, former president of Pahlmeyer and now the founder of Wayfarer Vineyard, to explore how she reimagined her family's rich wine legacy and carved a new path. Cleo takes us through her journey of building Wayfarer from the ground up. She talks about the challenges of today's competitive wine market while staying true to the artistry of winemaking. They explore innovations in the wine industry, emerging market trends, and the impact of direct-to-consumer connections. Cleo also reflects on why wine remains to be a timeless source of joy, even amidst constant changes. Don't miss this fascinating conversation filled with insights on wine, legacy, and the passion that drives it all. Let's dive in!   Key Takeaways: Introduction (00:00) How Cleo Pahlmeyer's father founded Pahlmeyer (00:51)  The importance of hospitality in wine culture (11:08) Challenges in today's wine industry (12:34)  From Pahlmeyer to Wayfarer (15:58)  Cleo's take on innovation in winemaking (23:04) The ultimate metric of success in the wine industry (24:53) Staying true to brand authenticity amidst trends (31:11) Legacy winemaking vs. modern business strategies (42:23)   Additional Resources:

Are you struggling to keep up with the demands of marketing and operations in the wine industry?  In the competitive world of wine, keeping up with the ever-evolving marketing and operational challenges can feel overwhelming. But what if generative AI could be the game-changing tool your winery needs? In this week's episode of Wine Talks, Paul K sits down with Stephen Mok, founder of New Vintage Labs, to discuss the rise of vertical AI agents, how these tools can automate your tasks, and why AI is a must-have for staying competitive in today's market. Discover how AI can help wineries tell better brand stories, improve sales, and create unforgettable customer experiences. Tune in now to learn why embracing AI is no longer optional for modern wineries!   Key Takeaways: Introduction (00:00) Stephen Mok's journey into AI solutions (00:35) An overview of generative AI (07:17) Exploring vertical AI agents and their potential (12:52) Navigating content overload in the AI era (21:17) What every winery must know about AI (26:13) Overcoming AI adoption challenges (31:01) Boosting efficiency gains for small wineries with AI (42:48) The crucial role of experiential innovation in wine marketing (48:05)   Additional Resources:

#VINTNER: Climate patterns and global wine-making, from California to Portugal.  Devin Nunes, Vintner. https://www.devinnuneswines.com/ undated France

Chris and Morgan break down their second direct to consumer bag in box release of Ode to Lulu Rose. They discuss the environmental impacts of wine packaging, the many advantages of bag in box formats, and how in just one year the demand for quality wine in a box has exploded. Release goes live Tuesday, 1/14/2025.

What would it take for you to leave a successful career to start a wine company? Marvina Robinson had it all–a 20-year Wall Street career and a clear path forward. But her heart was elsewhere. What began as casual champagne nights with friends turned into a journey of passion and resilience. In this episode, Paul K sits down with Marvina, CEO and founder of B. Stuyvesant Champagne, to discuss her remarkable journey in the wine industry. Marvina reveals how she built her champagne brand organically (without PR or investors), the unique challenges she faced as a woman of color, and the rewarding art of crafting champagne experiences. Plus, she offers an insider's look at the intricate processes that make champagne so special. If you've ever dreamed of taking a leap into the unknown, this episode is for you. Let's dive in!   Key Takeaways: Introduction (00:00) From Wall Street to champagne (00:42) The art of champagne and its cultural significance (07:55)  Champagne pairings and industry perceptions (10:18) Overcoming the challenges of starting a champagne brand (18:11) Growing a champagne brand organically (26:52) Experiential innovation in wine and other industry trends (30:35) Addressing sexism and racism in the wine industry (33:49) The importance of community connection (45:51) Rapid-fire questions answered (49:16) Episode wrap-up (52:21)   Additional Resources:

Cognac isn't just a drink–it's a story of history, people, and craftsmanship. This week on Wine Talks, Paul K takes you to the Double Barrel Whiskey Tavern in Beverly Hills for a deep dive into the world of cognac. He's joined by Eric Le Bouar and Charles Bertrant from Maison Delamain, one of the most renowned names in the industry. Together, they'll uncover the artistry behind crafting high-quality cognac, from its roots in France's unique terroirs to the meticulous process that sets Delamain apart.  Learn how tradition and innovation shape the world of cognac, discover the evolving trends in fine spirits, and gain insights into the unique challenges and opportunities within the cognac industry. Whether you're a seasoned connoisseur or simply curious, this episode will deepen your appreciation for premium spirits. Tune in now!   Key Takeaways: Introduction (00:00) What makes cognac unique (02:30) The importance of appellation and tradition (05:22) Consumer trends in fine spirits (09:35) Delamain's craftsmanship and legacy (13:53) Understanding cognac labels and education (21:10) Cellars as the second terroir (25:15)   The role of passion in selling cognac (27:10) Challenges and opportunities in the cognac market (32:49) Understanding cognac's appellation and terroir (34:39) The impact of historical events on cognac (38:30) Innovation in cognac production (42:45) Episode wrap-up (49:41)   Additional Resources:

What if your wine could tell a story of integrity and experience rather than just taste? In our latest episode of Wine Talks, Paul K talks to renowned winemaker Charles Smith, who takes us behind the scenes of his unique approach to winemaking. Known for his organic winemaking practices, Charles explains the importance of commitment to native fermentation, avoiding synthetic chemicals, and making wine with integrity. This episode also covers the shift in the wine industry towards a more experiential approach, where creating an immersive wine experience is as important as the product taste itself. Tune in now and hear Charles Smith's inspirational journey of crafting wines with integrity and experience. Let's dive in!   Key Takeaways: Introduction (00:00) The experiential side of wine (01:29) Charles Smith's wine journey and early challenges (02:29)  Importance of quality and integrity winemaking (08:10) Wines reflecting terroir (16:08) Challenges in today's wine industry (22:56) An honest glass of wine (26:44) What's next for Charles Smith? (28:08)   Additional Resources:

When we last checked in on Gloria Ferrer, the winery was undergoing a significant transition. With a new general manager in place, they were moving toward organic farming across their 300 acres, while also preparing for the retirement of their original winemaker and vineyard manager. Enter viticulturist Brad Kurtz, who not only spearheaded the shift to organic farming but also took a deep dive into re-evaluating every block of their estate vineyards—matching clones and rootstocks to specific soils for optimal results. In early 2024, Kyle Altomare joined as Director of Winemaking. With experience at Raventos Codorniu and as Associate Winemaker for Artesa Vineyards, Kyle is now instrumental in crafting Gloria Ferrer's sparkling wines and elevating the style and prestige of their estate. The goal: to refine and develop a signature house style defined by the purity of estate-grown fruit. As this is the final show of the year, we encourage you to open a bottle of bubbles—preferably one made right here in California—and raise a glass to the bright future of California wine. Thank you all for your amazing support of the podcast. Here's to a sparkling 2024. Happy New Year [Ep 351] gloriaferrer.com

 At just 24, Toru Takamatsu made history by becoming the youngest person to achieve the coveted Master Sommelier title — a distinction few can claim at any age. But his journey to this rarefied status was anything but easy. We explore what first ignited his passion for wine, the hurdles he faced along the way, and how his drive and determination propelled him to the top. Now, as he embarks on a new chapter at Domaine Takahiko, Toru is looking beyond the world of sommeliers and into the realm of winemaking. We discuss his work with Takahiko Soga, the philosophy behind the vineyard, and what kind of wine he hopes to produce in the future.Join us as we delve into the career of one of the wine industry's most promising talents, and gain insight into what it takes to master a craft, break boundaries, and shape the future of wine.Follow his journey on Instagram at @toru_95_ms Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

Do you ever feel like a glass of wine could shift perspective?  In this episode of Wine Talks, Paul K sits down with Robert Vardanian, Director of Wine Purchasing at Wally's, to explore the intellectual and emotional depths of wine. From evolving retail trends to the rise of emerging wine regions like Armenia, this episode also unpacks the complexity of wine culture. Robert sheds light on the evolution of hospitality post-COVID and the growing popularity of non-alcoholic wines in dining experiences. Whether you're curious about how wine tells a story or want to hear the future of wine, this episode is packed with must-know wine intel. Let's jump right in!   Key Takeaways: Introduction (00:00) Online vs. in-person wine retail trends (00:31) Wine as an intellectual and emotional pursuit (04:57) The enduring mystery of wine and terroir (14:26) Robert's role at Wally's and the latest consumer wine trends (17:16)  What hospitality should look like (22:06) Breaking down wine's complexity for the public (27:17) What innovation in the wine industry means (35:35) The potential of non-alcoholic wines in dining experiences (38:30) How retail can support lesser-known wine regions (43:28)   Additional Resources:

Why does wine feel so special, beyond just being a drink? In this episode of Wine Talks, Paul K chats with Wanda Mann, East Coast Editor for SOMM Journal and The Tasting Panel. With over 16 years of experience in the wine industry, Wanda takes us on her journey from anthropology to wine expert, sharing what makes wine deeply anthropological. They discuss everything from the intersection of wine, culture, and history, the evolving inclusivity in wine, and why stories make every wine bottle memorable. The conversation also touches on the generational shifts in wine trends, the rise of non-alcoholic options, and why developing your palate should be a personal, ongoing journey. Listen in and explore the world of wine through a whole new lens!   Key Takeaways: Introduction (00:00) Wanda Mann's journey through wine and culture (01:08) The anthropology of wine (05:00) What makes wine different from other beverages (13:27) Simplifying wine education for consumers (15:28) Younger generations and their evolving wine preferences (24:10) Non-alcoholic wine and industry innovations (29:27) Diversity challenges and progress in the wine industry (34:27) Wanda's father's influence as a chef on her passion for flavor (49:58) The role of wine in connecting people (54:42)   Additional Resources:

Welcome to episode 52  of Growers Daily! We cover: Today we talk about the future of the wine industry, cool ecological work in viticulture, and if you could do it all over again, would you farm?    Links from this episode:  ORDER Dan Brisebois' Seed Book!

Do you ever wonder if AI can taste wine and tell you what consumers really want? In this episode of Wine Talks, Paul K sits down with Katerina Axelsson, founder and CEO of Tastry, to explore how AI is transforming the wine industry, helping winemakers predict consumer preferences with scientific precision. Katerina shares her journey from chemist to tech entrepreneur and explains how Tastry's unique approach bridges the artistry of winemaking with cutting-edge science. From rescuing wine batches affected by smoke taint to helping wineries stand out in a competitive market, this episode dives deep into the practical impact of AI in the wine world. Let's jump right in!   Key Takeaways: Introduction (00:00) Inspiration behind Tastry (00:38)  Vineyard applications of AI (05:46)  Data-driven analytical chemistry (07:26) The problem with human recommenders (12:42) How AI is easing new consumers into wine (17:31)  Solving winemaking challenges using AI (21:13) Importance of quality wine data (27:29) How Tastry helps sell wines (30:56) Avoiding the “Instagram face” syndrome (34:03) Small vs. corporate wineries (39:57) Future of AI in winemaking (42:09) Wine Q&A (47:54)   Additional Resources: