Podcasts about wineries

Send us a textA fading sun over Robert Clay Vineyards set the stage for Texas Wine and True Crime's season finale—an intimate gathering where hosts Brandy and Chris Diamond peeled back layers of Mason's hidden history through unsolved murders spanning more than a century.Standing at a crossroads in their podcast journey, the Diamonds announced their leap into video content after four years of audio-only episodes. "Our faces have been somewhat obscured for the past four and a half years," Chris explained, signaling an evolution for their 162-episode-strong show that pairs Texas wines with true crime narratives.The evening's exploration began with Jimmy Schuessler's 2001 murder—a case approaching its 24th anniversary without resolution. Investigators found Schuessler had bled to death on his couch after suffering a blow to the head outside his remote home. Blood trails revealed his tragic final moments: the struggle at his truck, his attempt to clean himself in the bathroom, and his eventual collapse in the living room. The location of his house—difficult to find unless you knew where it was—suggests his killer wasn't a random drifter but someone from his business dealings or personal life.Traveling further back, the hosts unraveled the heartbreaking case of 17-year-old Adele Kaufman, murdered in 1892 while walking home from school. Found by her father on a path he had specially cleared for her safety, Adele's brutal killing left few clues beyond a bloodied stone and evidence of a horse tied nearby for hours. The killer had washed bloody hands in a stream before vanishing into history. "Every unsolved case gives us theories, but little closure," Brandy reflected as audience members contributed local knowledge that textbooks and archives could never capture.What makes these stories resonate isn't just the mystery, but their connection to place—how they echo through generations in communities where everyone knows your name but some secrets remain buried. Follow Texas Wine and True Crime as they expand their storytelling through video while continuing to give voice to victims whose stories deserve to be remembered, glass of Texas wine in hand.www.texaswineandtruecrime.com

KCBS Radio's Foodie Chap Liam Mayclem speaks with Steve Ledson of Ledson Winery about the Moon Mountain District. Every wine he makes has a story and is a celebration of life and the region.

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsFall Creek Vineyards Sold to Sergio Cuadra: LINKWatch/Read Farm Winery Permit Hearing HEREKelly Magyarics for SevenFifty Daily: What to Know About 6 Newly Proposed AVAsIntroducing Buli Limestone: LINK to Texas Wine Lover websiteDrink North Texas Wine Festival on May 31 in DallasSage's Vintage Symposium May 20 in Nacogdoches! Register HereTexas Wine Auction 2025 Wineries, claim your listing and consider membership at Texas Wine Lover - Signup PageToast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Interview with Brian Heath of Heath Family Brands Heath Family Brands Demerit and Gold Star Gold Star: Letters from Southold Substack from Reagan Meador, winemaker formerly of Texas, now residing in Bordeaux Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Hunt Country Vineyards is one of the pioneering wineries of the Finger Lakes, and come 2026, it will cease to exist as a wine producer. The new generation of owners have made the painful decision to end the winery. Dozens of other Finger Lakes wineries will soon face similar decisions, as owners age out of the grinding work demands. Hunt Country will transition into other sustainable farming and business endeavors, and we discuss it with our guests: Suzanne Hunt, co-owner of Hunt County Vineyards Matt Kelly, co-owner of Hunt County Vineyards

The US wine industry let out a sigh of relief last week when President Trump decided to pause placing 20 percent tariffs on goods from the European Union, which would have included wine. However, the White House's global trade war is creating sour grapes with another major US trading partner--Canada; and that is jeopardizing California's wineries, which usually bank big with our neighbors to the North. In other tariff news, Governor Gavin Newsom and California Attorney General, Rob Bonta, have filed a lawsuit against the Trump Administration, saying that the president does not have the authority to impose unilateral tariffs. A non-profit watchdog group has released a report that sheds light on the world of black market rideshare and food delivery accounts, where people who wouldn't normally pass a background or criminal records check to register as a legitimate gig worker, can instead rent a vetted account on social media. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Ready to make your Barossa winery more sustainable? The solar panel installations from P4B Solar help reduce energy costs, emissions, and grid reliance - while protecting the planet! Visit https://www.p4bsolar.com.au/ for details. P4B Solar City: Norwood Address: 108 Magill Road Website: https://www.p4bsolar.com.au/

Send us a textTodays episode we sit down and get to chat with Rosann Mitrione & Tim Drake, from Michael Ros Winery. We talk about their love and passion for not only wine but Texas Wine.Michael Ros Winery

To support the show, for ad free episodes and exclusive content sign up here.On this episode Maria continues the discussion on wines in Cyprus with another winery on the island - Argyrides Winery, located in the village Vasa Koilaniou which is within the Limassol wine villages (or Krasochoria Lemesou as we say in Greek). During the episode you will hear from Rebecca and Andrianna Argyrides.To find out more about Argyrides winery, visit their website or find them on social media on instagram and Facebook and to learn more about Wine Core, click here. Make sure to also check out the relevant blog post about Cyprus wine on the My Greek Island website.Note: This is part 2 of a two part episode on Cyprus wine routes, and one of a series of episodes on the island of Cyprus.Villages in Krasochoria Lemesou: Omodos, Koilani, Vouni, Lofou, Arsos, Vasa Koilaniou, Malia, Potamiou, Agios Amvrosios, Pachna, Souni-Zanakia, Laneia, KapileioCheck out the My Greek Island website www.mygreekis.land where you can find blog posts to inspire your next trip, travel tips to download on your phone and more. Also give us a follow on instagram and TikTok to keep up to date with the My Greek Island adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, feel free to leave a rating and review, and to make sure you are notified as soon as future episodes are released, press the subscribe or follow button on the podcast platform of your choice.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Hosted on Acast. See acast.com/privacy for more information.

In the year 2000, Lenny Recanati decided to start a winery, which is not a small decision. Born out of a love of wine, Lenny rightly says that when you're not making money, it's a hobby, and when you're making money, it's a business. Today, his winery is recognized as one of the best in Israel. In this episode we interview Lenny and his head winemaker Kobi Arviv and learn how they make elegant, gastronomic wines in a warm climate - not an easy thing to do. Kobi's philosophy? Keep it simple, keep the sense of place. They focus on both classic wine varietals like Cabernet Sauvignon and Merlot, and also focus on indigenous varietals that help keep that sense of place. Please join us in this fascinating interview with Lenny and Kobi.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

A feel-good story, share wine & give hope, campbell soup and interview w Jake Kloberdanz, CEO, One Hope Winery in the Napa Valley. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and its awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in CA wine, chatting along the way with the experts who make it all happen. This week's episode includes an interview with Jake Kloberdanz, CEO, One Hope Winery in the Napa Valley. 

Boyer Family Winery. Burgundy Meets California #BoyerFamilyWinery #VincentBoyer #Boyer-Martenot #OrganicWine #FrenchWine #BurgundyWine #Boyer-Debar #SantaLuciaHighlands #Chardonnay #PinotNoir #RichardBetts #ProfessionalWineaux #inthegreenroom #inthegreenroompodcast #azpodcast #podcast #starworldwidenetworks #azlocal #deepchettymusic #music #richardbetts #professionalwineaux #yesismorefun #junktheband

CarneyShow 04.10.25 Meredith Hopping, David Graham, Grafton Winery, Brendan Wiese, Live at The Train Shed by

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

Kerri Futch is a friend of mine who moved from Northern California to Wisconsin to be closer to family and to chase a dream vision for a Wolf and Fox, boutique winery and an event space.This episode is more of a casual conversation and catch-up between friends, but there are oodles of nuggets in her story, her strategic approach, and you'll get real-time insights and perspective into what it's like being in the midst of a less than 1 year-old business.Kerri and her husband, Jon, purchased forty acres of land with a barn in Calumet County, Wisconsin with motivation to cultivate a diverse, sustainable farm, vineyard, and community event space.Let's hear how it's going.Subscribe on Apple Podcast , Spotify or YouTube.Let's connect!Subscribe to my newsletter: Time To Live: Thriving in Business and BeyondWebsite: https://www.annemcginty.com/LinkedIn: https://www.linkedin.com/in/annemcgintyInstagram: https://www.instagram.com/annemcgintyhost

In this episode, we sit down with Pat Brown, the CEO of Bloomington-based Oliver Winery, which started as a small, family-owned operation, but has grown into one of the 30 largest wineries in the nation. Brown brings experience from some of the biggest consumer brands in the country, but this is his first venture into the alcohol industry. A former college football linebacker, he shares the game plan for Oliver's future, including its growing national footprint.

In this episode, we sit down with Pat Brown, the CEO of Bloomington-based Oliver Winery, which started as a small, family-owned operation, but has grown into one of the 30 largest wineries in the nation. Brown brings experience from some of the biggest consumer brands in the country, but this is his first venture into the alcohol industry. A former college football linebacker, he shares the game plan for Oliver's future, including its growing national footprint.

Send us a textTiny shares his experience with Gervasi Vineyard and Distillery, his local Canton, Ohio establishment that has evolved from a winery to include an award-winning distillery producing exceptional bourbons and spirits.• Founded in 2008, Gervasi began as a winery and restaurant before expanding to include villas, event venues, and recently a distillery• The Gervasi Stillhouse features both a working distillery and a coffee shop/cocktail lounge in a building resembling an Italian church• Shae Pridemore, Gervasi's master distiller, has released their first Single Barrel Bourbon at 116.9 proof to critical acclaim• Their bourbon recently won runner-up at the US Open Whiskey Championship, taking home five medals in total• The newly launched Distiller Circle club offers members exclusive bottles, barrel picks, quarterly tastings, and special events for $199/year• Gervasi's bourbon has distinctive notes of white raisins, currants, tart cherry and sweet leather with a pot-distilled character• On the Old Louisville Whiskey Company barrel bottle breakdown rating scale, Tiny scores it 14 out of 18 pointsThe Scotchy Bourbon Boys 5th Annual Bus Tour is now booking for September 3rd, with limited seats available. Contact Tiny to reserve your spot for this special event before Kentucky Bourbon Festival.Hidden in Canton, Ohio, just five minutes from Tiny's home, sits a world-class destination that's revolutionizing the Ohio spirits landscape. Gervasi Vineyard started as a picturesque winery with Italian-inspired buildings, but has evolved into something much more ambitious—a complete hospitality experience featuring restaurants, villas, a spa, coffee house, and now an award-winning distillery housed in a striking building resembling an Italian church.The Scotchy Bourbon Boys podcast takes us inside this local treasure, focusing on Gervasi's spirits program that recently earned runner-up status at the US Open Whiskey Championship. Master Distiller Shae Pridemore (a previous podcast guest) has carefully curated their first Single Barrel Bourbon release—a pot-distilled expression bottled at 116.9 proof that earned an impressive 14/18 on Tiny's Old Louisville Whiskey Company barrel bottle breakdown scale.What makes this Ohio bourbon special isn't an attempt to copy Kentucky styles, but rather its unique character featuring notes of white raisins, currants, tart cherry, and what Tiny describes as "sweet leather." This distinctiveness perfectly illustrates why emerging distilleries should embrace regional character rather than mimicking established producers. The enthusiasm Tiny shares for this local gem is infectious—he's not just a fan but a founding member of their new Distiller Circle, which offers exclusive access to releases, barrel picks, and quarterly events for $199 annually.Beyond the bourbon itself, the episode highlights how Gervasi has created a complete destination experience where visitors can stay, dine, and immerse themselves in craft spirits. It's a fascinating glimpse into how non-traditional whiskey regions are challenging expectations and creating world-class products worth seeking out. Whether you're planning the Scotchy Bourbon Boys' upcoming bus tour or your own spirits adventure, this Ohio distillery deserves a prominent place on your must-visit list.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

From MPR News, Art Hounds are members of the Minnesota arts community who look beyond their own work to highlight what's exciting in local art. Their recommendations are lightly edited from the audio heard in the player above. Want to be an Art Hound? Submit here.Musical premiere in Bemidji tackles small-town healingKevin Cease of Bemidji is a funeral director and fan of community theater. He's looking forward to the world premiere of “Water from Snow,” a new musical by Janet Preus, co-written with Robert Elhai and Fred Steele. The show runs through Sunday, April 13. Tickets here.NOTE: The “Water from Snow” premiere has been postponed until April 11.Kevin said: I'm looking forward to the world premiere of local playwright Janet Preus's show “Water from Snow.” It is an original musical play co-written by her and Robert Elhai and Fred Steele of the Steele family. As it is set in a small town on a lake in northern Minnesota, Bemidji seems perfect for its premiere!Important and universal themes drive this story: healing wounds caused by abuse; overcoming racism against Indigenous people; bridging generational differences; valuing elderly community members; and championing women supporting each other. They hope to generate meaningful conversations among audience members, performers and the creative team.The roughhewn nature of the Rail River School venue in Bemidji lends additional character and dimension to the play. The music is diverse from a mix of music from country and blues, to pop, ballads and R&B, even a song from old farts at the setting of the café — there are 22 original songs! The lively local cast has chosen their roles carefully, with a range of characters drawn from the writer's lifetime in rural Minnesota.— Kevin CeaseMacMillan's transformative choral workStephen Kingsbury is a choral director and educator who wrote his doctoral dissertation on Scottish composer Sir James MacMillan. He recommends two upcoming events celebrating MacMillan's music.MacMillan will conduct seven Twin Cities choirs in a free performance called “Voices for a Cathedral” at the Cathedral of St. Paul, Friday, April 4 from 7:30 to 9:30 p.m. VocalEssence will also perform an all-MacMillan program Sunday, April 6 at 4 p.m. at the Ordway in St. Paul, with both MacMillan and Philip Brunelle conducting. The program features “Seven Last Words from the Cross” and “The Sun Danced,” with soprano Goitsemang Lehobye joining the U of M University Singers and orchestra.Kingsbury describes his first encounter with MacMillan's work over 25 years ago:Stephen says: One day, in deep frustration, I was going through my collection of recordings looking for inspiration. I found a disc that I had no recollection of purchasing. It was of MacMillan's “Seven Last Words from the Cross.” I popped in the player and spent the next hour laying on the floor of my apartment, wrapped in the music, staring up at the ceiling, silently weeping. I had never encountered anything like it. In that hour, I was transformed by a new awareness of what the choral art could be: how it touch the soul in deep and transformative ways. I knew then that MacMillan had to be the topic of my study. Since then, MacMillan's music has served as one of the centers of my artistic and scholarly life. I've since written a number of additional articles about his music and had the pleasure of being able to conduct many of MacMillan's compositions. His music strikes a balance between passion and craft; it is both deeply emotional and thoughtful.— Stephen KingsburyZappa's legacy lives on in Mankato tributePaula Marti of New Ulm is a classically trained oboist and manager of Morgan Creek Vineyards & Winery, where she curates summer concerts. She also has a lifelong love of Frank Zappa's music, and she recommends a tribute concert this weekend.Joe Tougas and his ensemble Joe's Garage return to perform “Joe's Garage, Act Two,” a Frank Zappa tribute concert. The event is Saturday, April 6 at 7 p.m. at the Morson-Ario-Strand VFW in Mankato.Paul says: What's unique about this particular group is because there's so many professional musicians in it, they really have been able to achieve the sound that Frank Zappa attempts to create in his works. He has this diverse sensibility about sound and rhythm. It's integrated in a marvelous way that has this orchestral effect. It's just amazing as a classical musician myself, enjoying what comes out of these interesting themes that Zappa puts together, which are unique, they're cultural expressions of our time and our era. And he does that in a way that's very, very respectful to the instrumentation that has to go on that represents, you know, the harmonies, the diversities and the the challenges of the message of the music.— Paul Marti

This episode of The Food Professor Podcast brings together global trade drama and local wine opportunity. In the opening news segment, Michael and Sylvain react to the latest trade bombshell from Donald Trump: sweeping new tariffs aimed at dozens of countries, with Canada & Mexico left off—for now. They dig into how this could reshape the Canadian food sector, focusing on dairy and the persistent challenges of supply management. Sylvain calls out the inefficiencies of Canada's quota system and urges a national strategy, comparing our lack of vision to New Zealand's Fonterra success. The conversation also covers the real reasons behind “Buy Canadian” sentiment—whether driven by tariffs or values—and highlights the implications of avian flu outbreaks on Canadian poultry supplies.In the second half, Michael and Sylvain welcome Michelle Wasylyshen, President and CEO of Ontario Craft Wineries. With a public affairs background spanning government, industry, and advocacy, Michelle brings a sharp perspective on the role of VQA (Vintners Quality Alliance) wines in the current climate. She explains how VQA signifies wines that are 100% Ontario-grown, produced, and bottled, and why that matters for consumers and the local economy.Michelle details how the removal of U.S. wines from LCBO shelves has created a rare and significant opening for Ontario wine producers. Early data already shows a 30% jump in VQA sales, with some members seeing growth as high as 70–80%. Her team is capitalizing with cheeky, targeted campaigns like “Screw the Tariffs, Pop the Cork,” and partnering with groups like Restaurants Canada and Canadian Manufacturers & Exporters to amplify the message.She also addresses a long-standing pain point: interprovincial trade. Michelle shares the absurd reality that it's currently easier to sell Ontario wine to Sweden or Denmark than to Quebec. She expresses cautious optimism that the current tariff climate might finally create the political will to tear down these barriers.On the topic of consumption trends, Michelle acknowledges the growing “sober-curious” movement but remains confident that Ontario wines, especially given their quality and local value, remain a compelling choice. She concludes with policy priorities including sustained shelf presence at the LCBO, education on VQA labels, and increasing restaurant availability of local wines.The episode wraps with lighter banter on the possible revival of Hooters and a shoutout to Quebec-based food brand Mid-Day Squares, capping off a wide-ranging conversation rooted in both disruption and opportunity. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Though one of the oldest wine-growing regions in the world, Israel is still exploring its potential after Muslim rule after World War I. Victor Schoenfeld, Head Winemaker, and Walter Whyte, VP of Sales for Yarden Imports, explain how Golan Heights Winery has set the bar for the quality of Israeli wine and spreads its wines globally, both within the Jewish community and beyond.  Detailed Show Notes: Victor Schoenfeld - CA native, went to UC Davis, recruited to Golan Heights Winery in 1991Walter Whyte - managed officers' clubs in the military and learned about wineGolan Heights Winery (“GH”) backgroundFounded 1983 to export wine of high quality26% exported today (production to increase 30%, primarily for export)NE Israel, Syrian border, 33rd parallel (like San Diego)Volcanic plateau, Mediterranean climate, high elevation (1,200-4,000 ft)19 varietals, known for traditional method sparkling, Yarden CabernetZelma Long, former consultantPrice points range from $15 (Mt Hermon) - Yarden Cab ($50) - $80+ - $1,000 (Cru Elite)Manage 40% of vineyards (to increase), rest on long-term contracts500 vineyard blocks, harvested & vinified separatelyHas two propagation vineyards and a nurseryIsraeli wine historyJournal of Science (2023) - identified two winegrape domestication events 11,000 years ago - Caucasus (Georgia) and Western Asia (Israel)Discovered ~30 ancient wine artifactsGolan Heights is the coolest climate region in IsraelMuslim rule 738 - WWI - old varieties died outIsraeli war impactsMinimal grape growing impacts (1 missile fell on vineyard), but emotionally challengingSupport in the US for Israeli wine, reduction in sales in Europe after Oct 7, 2023 eventsIsraeli wine marketGH demand > supply in IsraelPer capita consumption is low; a large segment does not drink due to religionThe food scene has exploded in the last 20 years, but many restaurants do not serve Israeli wineTop 5 markets - US, Canada, Europe, Far East (Japan)Top US markets - NY, NJ, CT, FL, TX, IL, CAHistorically, wines went to religious markets, expanding into secularinternationally marketed as high quality, not as kosher; Angelo Gaja distributes in ItalyDifferentiating GH“Oldest new world winery in existence”Marketing messages: World-class wine, kosher, then from IsraelHigh elevation, volcanic soils on 33rd parallel (Etna is 37th)MarketingGrass roots, get people to taste the wineActive in Jewish organizations, ads in Jewish publications, tasting events sponsored by Jewish groupsStrong presence in Kosher wine storesAll GH wines are kosher2 types - Mevushal (cooked/pasteurized) - required for some, esp Kosher restaurants (catering, weddings, bar mitzvahs); Non-mevushalMany wineries do bothEverything used in winemaking needs to be certified kosher (e.g., yeast)Can't use things like isinglassGH's whole facility is kosher“Could double business if made mevushal,” but will not to maintain qualityFood and wine pairing is not typical. Traditional Middle Eastern cuisine, “mezze,” has a lot of different flavors at oncePassover dinner is coursed, and every adult must drink four glasses of wine (or grape juice)Yarden Cru Elite - $2,000 per pair265 pairs related, including NFT, sold directly from wineryCelebrate the 40th anniversary with collectorsCabernet Sauvignon, single vineyard, single block, two single barrelsLaunched at an Israeli restaurant in Singapore Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

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

Whole grains, often in the news. They're good for us and the planet.  What are they? How do we use them? Linda talks with whole grain specialist Maria Speck, author of Simply Ancient Grains and Ancient Grains for Modern Meals. And Jacqueline Coleman talks with Galil Mountain Winery's David Bar-Ilana about fresh spring wines.

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsJamesSuckling.com: Texas 2025 Tasting Report: A Declaration of Wine IndependenceNew Owners of Noblemen Wines: Copper Rose Wine. Follow them on Instagram at @copperrosewineDrink Texas Wine HERE: ACE Wine Room in BanderaDrink Texas Wine HERE: RGVino in HidalgoDrink North Texas Wine Festival on May 31 in Dallas2025 TEXSOM Awards ResultsJillian Dara for Forbes: 10 American Rieslings To Know, From New York To Napa ValleyWatch Sage's Vintage social media for signups for the May 20 Sage's Symposium in Nacogdoches! @sagesvintageRootstock 2025 is on April 6! Featuring wines from Spain! LINK for tickets. Use code SHELLY for 10% off!Texas Wine Auction 2025 Wineries, claim your listing and consider membership at Texas Wine Lover - Signup PageToast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Rhone Rangers Visit Texas! LINK for tickets to the consumer event on April 6 at 12:30 PM in Hye at William Chris Vineyards.Rhone Rangers winemaker panel and tasting on April 6 at 10 AM at Halter Ranch in Fredericksburg TICKETSRhone Rangers Trade and Media Day is in Austin at Wanderlust on Shady Lane on April 8. LINKInterview with Dr. Akhil Reddy of Reddy Vineyards Reddy Vineyards Reddy Wines and House of Reddy tasting room Demerit and Gold Star NA Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

In this episode, we drive through Moshav Tal Shachar out the back gate, past the wheat and cotton fields, across the railroad tracks to the enchanted "Cyclamen Hill."  There are so many reasons to visit Tel Shachar than just cyclamens like ancient Tel Timna where Samson took a Philistine wife, Pe'er Winery, and Izza Paziza Goat Farm and Cheese Cafe!

Though different parts of the wine world (geographically) present their own headwinds, many of the difficulties in the wine trade are universal.  And sometimes the solution is at hand, but just not realized or acted upon. Moahe Weizman saw the issue, brainstormed a solution and has now launched his idea. And it is working. Welcome to Wine Talks with Paul K. In today's episode, I dive into the innovative world of collaborative wine selling with Moshe Weizman from Whining. Imagine transforming the way we buy wine—shifting from solo purchases to a community-driven experience. Moshe's platform connects wine buyers, turning individual bottle desires into shared case purchases, maximizing value for both consumers and wineries. While challenges like fulfillment in the U.S. remain, the potential to revolutionize the winery club model and bring people together over a bottle—or a few—is undeniable. Stay curious, and let's raise a glass to new wine experiences!   Moshe Weizman, much like his biblical counterpart, ventures into a land of untapped promise—digital wine commerce. In an episode that teases apart the layers of collaborative selling, listeners will uncover how Moshe has reimagined the wine-buying experience with a blend of tradition and modern technology. Picture this: instead of standing alone amidst a sea of virtual bottles, you find yourself part of a connected network of fellow enthusiasts, each sharing in the discovery and delight of a wine that tickles your curiosity. Paul Kalemkiarian uncorks this conversation, highlighting how the digital shift in wine sales is not merely about technology, but about crafting a new kind of storytelling through wine. Here, Moshe explains how his platform, ‘Whining,' redefines e-commerce by integrating social elements to enhance personal buying experiences—a solution that addresses the waning wine club memberships and reaches out to more elusive Gen Z consumers. From insights on different global markets to anecdotes about Israel's rapid digital adoption, you'll hear firsthand how Moshe navigates the complex web of international regulations, all while fostering a sense of community and shared passion for wine. This episode promises to color in the digital landscapes where wine becomes more than a transaction—it becomes a shared journey, linking the desires of sellers and buyers in unexpected, rewarding ways. Grab your favorite vintage and tune in to discover how ‘Whining' could well be the future of wine commerce.      

Paso Robles, Hands On, another dog friendly winery, anaesthesiologist and interview with Jordan Collins, winemaker, Lone Madrone Winery in Paso Robles. ON THE ROAD with mrCAwine is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the business of California wine, chatting along the way with the people who work in wine, and make it all happen. This week's episode includes an interview with Jordan Collins, winemaker at Lone Madrone Winery. 

With the price of everything skyrocketing and yet another Northwest winter behind us, many of us are craving a quick little getaway but aren't sure where to start. Today our resident fun expert Eden Dawn, co-author of The Portland Book of Dates, shares some ideas for luxurious, budget-friendly staycations — from a night away at a local winery's villa to a bike ride along a beautiful waterfront. Discussed in today's episode: The Allison Inn & Spa The Society Hotel Bingen The Hoxton Sosta House  Beacon Hill Winery Villa Catalana Cellars Durant Olive Mill at Red Ridge Farms Enchanted Forest Salem's Riverfront Park La Hacienda Real Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this March 26th episode: Bookshop.org - Use code CITYCAST to get 15% off your next order Get Lit at the Beach Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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.

In this episode, Hailey is westbound for Wisconsin's Great River Road–designated as a National Scenic Byway, named an All-American Road, and known as the Happiness Highway. Winding for 250 miles through 33 picturesque communities, the Great River Road has many must-stops along the way. Today, we're highlighting 10 must-tour towns!The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/10-towns-you-need-to-tour-on-wisconsins-great-river-road/Dahl Auto Museum: https://www.facebook.com/DahlAutoMuseum/; Freedom Park: https://www.freedomparkwi.org/; Maiden Rock Bluff: https://dnr.wisconsin.gov/topic/statenaturalareas/MaidenRockBluff; Stockholm Pie & General Store: https://www.stockholmpie.com/; Villa Bellezza: https://www.villabellezza.com/; Nelson Cheese Factory: https://www.facebook.com/NelsonCheese/; The Monarch Public House: https://www.monarchtavern.com/; Kinstone: https://www.kinstonecircle.com/; Elmaro Vineyard: https://elmarovineyard.com/; Sullivan's Supper Club: https://sullivanssupperclub.com/; Upper Mississippi River National Wildlife and Fish Refuge: https://www.fws.gov/refuge/upper-mississippi-river; Captain Hooks Bait & Tackle: https://www.captainhookstackle.com/; Genoa National Fish Hatchery: https://www.fws.gov/fish-hatchery/genoa; Villa Louis: https://villalouis.wisconsinhistory.org/; Stonefield: https://stonefield.wisconsinhistory.org/; Potosi Brewing Company: https://www.potosibrewery.com/The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWisconsin Great River Road: https://www.wigrr.com/. Follow on social @wigreatriver

This week on our Vino Lingo segment we feature Andrew Nalle, Winemaker, Nalle Winery, Dry Creek Valley, defining the term “Sweet Tannins”.  Learn more by visiting www.nallewinery.com

The last time I interviewed Doug Nalle was back in 2009 so I was way, way overdue to visit Nalle Winery. This time around I met with Doug and his son Andrew with occasional commentary from Doug’s wife Lee. We laughed a lot back in 2009 and we laughed even more in 2025. Nalle is [...]

This week on our Vino Lingo segment Doug Nalle, Owner, Nalle Winery, Dry Creek Valley, defines the term “Zinberry”.  Learn more by visiting www.nallewinery.com

Send us a textGary started something that became a huge passion of his and then became award winning. With Jackie VanSant Downes as his wine maker, she is taking Driftwood to the next level of wine making!Driftwood Estate Winery

Just announced—David Lee Roth LIVE at the legendary Mountain Winery on Friday, September 12th, 2025! This is the ONLY other live date I've seen from Diamond Dave this year, and you better believe I'm going! Huge thanks to Bay Area Rich for the heads-up! Stay tuned for my full concert report and all the epic moments from this one-of-a-kind show! #DavidLeeRoth #MountainWinery #VanHalen #LiveMusic #DiamondDave #RockNRoll #vanhalen #exclusivelyvanhalen #ConcertNews #johnnybeaneTV

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsTWGGA Award RecipientsTexas Wine Auction 2025 Wineries, claim your listing and consider membership at Texas Wine Lover - Signup PageRootstock 2025 is on April 6! Featuring wines from Spain! LINK for tickets. Use code SHELLY for 10% off!Toast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Rhone Rangers Visit Texas! LINK for tickets to the consumer event on April 6 at 12:30 PM in Hye at William Chris Vineyards.Rhone Rangers winemaker panel and tasting on April 6 at 10 AM at Halter Ranch in Fredericksburg TICKETSRhone Rangers Trade and Media Day is in Austin at Wanderlust on Shady Lane on April 8. LINKLearn more about the Rhone Rangers HERELarry Schaffer of Tercero Wines is president of the board of directors of the Rhone Rangers.Interview with Dr. Bob Young of Bending Branch Winery Bending Branch Winery Tickets for June 7 tasting event in Comfort Demerit and Gold Star NA Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

In todays episode, Shelley is unable to make it so Phil is flying solo while tasting through a delicious lineup of wines from Dineen Vineyards with Dineen General Manager, Susan Brown. This episode is a deep dive into all things at Dineen, with recently announced news, and Phil even misbehaves a little by throwing in some Dad jokes! #HappyFriday! #ItsWineTime! #Cheersing #RedVelvetCurtain *For full show notes, please visit our website.Wines this episode:2023 Dineen Vineyards Sémillon ($27 at the Winery)2022 Dineen Vineyards Heritage Blend ($47 at the Winery)2022 Dineen Vineyards Cabernet Franc ($42 at the Winery)2021 Dineen Vineyards Cabernet Franc (No Longer AvailableA HUGE thanks to our sponsors: Kestrel Vintners, Terraza Waterfront Grill and Elsom Cellars!Terraza Waterfront Grill is serving up global-inspired dishes in a vibrant atmosphere. With a focus on fresh ingredients and unmatched culinary excellence, Terraza offers something for every taste. Come experience exceptional food, cozy ambiance and top-notch service at this stunning waterfront grill. Visit https://terrazacda.com/ for more information or call 208-758-0111.Elsom Cellars: Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com Kestrel Vintners: Since 1999, Kestrel Vintners has crafted exceptional wines, blending old-world tradition with modern technique. Experience the unique terroir of their 126-acre estate vineyard. Kestrel Vintners: making great wines accessible to all, every day. Visit kestrelwines.com for more information.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to!The Cuvée App Wine Word of the Week - Petrichor Petrichor refers to the distinctive scent that occurs when rain falls on dry soil or rocks, often associated with vineyards after a spring shower. This term captures the essence of the natural environment and the impact of weather on the vineyard.Plan your Napa Valley wine trips with ease using The Cuvée App, now called Tastefuli! Book amazing activities and services with Tastefuli to experience all that Napa has to offer, from hot air balloon rides to supercar drives through the valley.Download the app in the Apple app store for your perfect Napa adventure or visit https://www.cuveecollective.com/appfor more information.Some wines we've enjoyed this week: Mommessin Cuéee Saint Pierre Chardonnay, Daryl Rex Groom Zinfandel, Rivaura Grenache, The Great Oregon Wine Company Chardonnay and Portlandia White Pinot Noir.Mentions: Cinda Allen, Paul Gregutt, Tidal Raves, Pilgrim's Market, Sara Lane, CDA Gourmet, Brenda and Matt Sparkman, Stan Tebow, Brian Mackey, Chateau Ste. Michelle Winery, Northstar Winery and John Cleese.

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

To support the show, for ad free episodes and exclusive content sign up here.On this episode Maria briefly discusses wines in Cyprus before heading over to the village of Pelendri to talk to Ektoras Tsiakkas, viticulturist of Tsiakkas Winery, one of the multiple award winning wineries of Cyprus. To find out more about Tsiakkas Winery, visit their website and give them a follow on instagram.And to see more information about the collections of Tsiakkas Winery, click here.To learn more about Cyprus wine and the indigenous grape varieties, stay tuned for the relevant blog post available on the My Greek Island website.This is part 1 of a two part episode on Cyprus wine routes, and one of a series of episodes on the island of Cyprus.Check out the My Greek Island website www.mygreekis.land where you can find blog posts to inspire your next trip, travel tips to download on your phone and more. Also give us a follow on instagram and TikTok to keep up to date with the My Greek Island adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, feel free to leave a rating and review, and to make sure you are notified as soon as future episodes are released, press the subscribe or follow button on the podcast platform of your choice.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Hosted on Acast. See acast.com/privacy for more information.

A dog friendly winery, Paso Robles, Malbec and interview with Damian Grindley, Owner & Founding winemaker of Brecon Estate in Paso Robles. ON THE ROAD with mrCAwine is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asia sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the business of California wine, chatting along the way with the people who work in wine, and make it all happen. This week's episode includes an interview with Damian Grindley, Brecon Estate in Paso Robles. 

Episode 222 Sponsored by: River Road Family Vineyards and Winery Today we were joined by one of our newer members, Michael LeComte, founder of Oak Tree Winery! Michael details his transition from brewing beer at home to producing a range of wines including Cabernet, Merlot, and Sauvignon Blanc. The Windsor-based winery shares a tasting room with JK Cellars, promoting a community feel through activities such as karaoke, painting, and live music.  Links:  https://oaktreewinery.com/ https://tastingnoteswindsor.com/   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Send us a textSince 2008  Cristiana  and Antonio has been leading the family farm founded by our father Riccardo in 2000. Antonio, a viticulture and oenology graduate, takes care of the agronomic aspect and Cristiana fills the role of the winemaking: she is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis.Their  vineyards are planted with massal selections from  oldest vines and only practice sustainable cultivation methods to guarantee grapes that best express the terroir and our identity. In the cellar she  tries to intervene as little as possible and we just help the wine on its natural evolution, without any forcing, relying on our experience and the particularity of the vintage.“You can only truly make a wine with the greatest expression of the place if you have lived there and really understand the climate and sense of the place.” - Cristiana Tiberio -Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

This is from an in-person wine tasting with Chris DeardenThe ConversationThe Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life. The Inside TrackThe Guys were better acquainted with Chris when they took their staff to Robert Biale Vineyards in 2021 where Chris worked at the time. They found common interests in Chris' admirable sustainability practices.“I did want to build something that was a state of the art production facility and environmentally sensitive…We really wanted to do the right thing for the property. [I wanted to] show what our winery is doing to try to be good stewards to the land,” Chris Dearden on The Restaurant Guys Podcast 2025BioChris Dearden attended UC Davis for his bachelors in science, writing his own major as Viticulture, Enology and Winery Operations. He would continue on to UC Berkeley Haas School of Business to earn his Masters in Business Administration. He has held several winemaking positions over the years including for Hublein, Benessere and consulted for several small, premium, Napa Valley-based brands. He worked for Seguin Moreau Cooperage in the early 1990s which was an integral part of his winemaking education. He began a fourteen-year journey developing a Napa Valley winery from the ground up. He established the vineyard, brand, wine style and identity. He also developed luxury wine brands Chanticleer and Sleeping Giant, and a premium pinot noir vineyard estate in the Carneros district of Napa Valley. In 2010 he established the Dearden Wines Portfolio achieving his lifelong goal of owning his own vineyard and winery. The cornerstone of the brand is Dearden's Carneros vineyard property which houses Sleeping Giant Winery. InfoFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

How was Hannah's weekend at some wineries?

Send us a textSince 2008  Cristiana  and Antonio has been leading the family farm founded by our father Riccardo in 2000. Antonio, a viticulture and oenology graduate, takes care of the agronomic aspect and Cristiana fills the role of the winemaking: she is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis.Their  vineyards are planted with massal selections from  oldest vines and only practice sustainable cultivation methods to guarantee grapes that best express the terroir and our identity. In the cellar she  tries to intervene as little as possible and we just help the wine on its natural evolution, without any forcing, relying on our experience and the particularity of the vintage.“You can only truly make a wine with the greatest expression of the place if you have lived there and really understand the climate and sense of the place.”- Cristiana Tiberio -Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Jim's next gig is Saturday, March 22 at the Eastwood Farm & Winery at 2531 Scottsville Rd, Charlottesville from 12:30 to 3:30pm. After a twenty-eight year career, Jim O'Farrell retired from the Army about sixteen years ago. Jim has been playing a guitar since childhood and now between being in a band and singing solo, a lot of his retirement is filled with writing and playing music. He told Paul what types of venues he plays, the type of music he plays solo as well as with the band and his method for writing songs. They then had a discussion about the history of the Blues, his musical influences and who some of his favorite artists are, both past and present. They talked about Jim being a Vegan along with the way he has changed his gym time mentality and how that has changed his life for the better. They also spoke about how Jim was affected by his interaction with the USO when he was a young soldier. For about the last eight years, Jim has been a volunteer for the USO at the Richmond International Airport and he told Paul about the mission of the USO and why Richmond is a unique USO Center. They discussed him growing up in northern Virginia and his interests which were motorcycles, playing the guitar and martial arts. Jim told Paul he knew he was going into the military at an early age, but he was the first in his family to make it a career. They discussed his military career including his hardest training and his deployments and then they finished by talking about his three sons

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!

After struggling with tracking vineyard data firsthand, Shawn DeMartino, CEO and Founder of Sentinel, decided to create a solution with his partner. Enabling vine by vine mapping and data collection that could stand the test of time enables vineyard managers to increase the lifespan of a vineyard, manage viruses, and effectively create a “medical record” for each individual vine.  Detailed Show Notes: Shawn's background - winemaking, viticulture, now general managementSentinel was a Covid project that became real, software that collects individual vine information over time“Patient medical system of record for vines”The solution includes a mobile app, desktop platform, and high-accuracy GPS (receivers that clip onto phones)Maps all the vines in the fieldConfigurable data collection formsAvailable in 5 countries currentlyMapping the vineyardCreate a 3D model with lat/long and elevationBasics (variety, clone), images, comments, discrete statuses (e.g., life stage, virus status)The vineyard mgmt team populates data, can walk up the vines and recordWork with/ Sentinel to put in bulk metadata (e.g., block info, varietal)A client mapped 100 acres in 1 weekWork order functionE.g., irrigation can be recordedRoguing, planting, and grafted statuses can auto-update when the work order is completedCore benefitsExtend the life of the vineyardsVirus/disease management, see the program more clearly, identify asymptomatic vines in hot spots (case study: ~10% of vines asymptomatic) Optimize pick areas (through mapping flavor profiles)PricingMostly software, hardware costs smallAnnual subscription based on acres, not users (

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.