Podcasts about wset

Sicily's Mount Etna, Italy, where fire meets finesse in volcanic wines. Hosted by Máté Vass (Wine Ghosts, DipWSET). Learn how altitude, ash, and ancient vines shape Etna Rosso and Etna Bianco, wines built on fire and finesse. Perfect for WSET & CMS students and curious drinkers alike.Substack: @wineghostsInstagram: @wineghostsE-mail: info@wineghosts.com

There's a lot of consolidation in the brewing industry right now. And, there are a lot of people looking to make an exit. We tell clients that, right now, it's probably cheaper to buy a brewery than to start one. Whether you're buying or selling there're thing you need to think about and protections you need to have. From transaction structure to warranties to owner financing to employee issues, there's a lot to think about. In this presentation we'll give you best practices for evaluating and completing an alcohol producer/seller purchase or sale transaction.As an attorney at Beer Law Center, John's practice centers on the craft beverage industry. Handling everything from business formation to TTB/ABC, to trademark, and buying/selling an alcohol business, John works with clients to help them achieve their personal and business goals. John authored the book Beer Law: What Brewers Need to Know and is a Certified BJCP Judge, holds Level II Certifications in Wine and Beer from WSET, and is the country's only alcohol attorney who is also a Certified Cicerone. John is based in Raleigh and practices in North Carolina, Virginia, and West Virginia.Join us in person for CBP Connects New OrleansDecember 8–10, 2025It's never been more important to connect: https://cbpconnects.com/

Send us a textWine education is a growing passion here in Texas — more and more people are eager to deepen their understanding of wine, especially Texas wine. That's where Kelsey Kramer steps in. As an instructor at the Hill Country Wine Academy, she helps students earn their WSET certifications and Texas Wine Certifications, empowering the next generation of wine professionals and enthusiasts alike.In this episode, we sit down with Kelsey for a full conversation dedicated to the world of wine education — from tasting techniques and certifications to what makes Texas wine so unique. It's an insightful, engaging, and fun episode that every wine lover will enjoy.Grab a glass and tune in — cheers, y'all!

Today we sit down with two leaders in agave spirits education, David Alan, Director of Advocacy for the Agave Spirits Portfolio at Bacardi USA, and Rob McCaughey, Global Head of Business Development at WSET. David shares how his program was built to support bartenders and grow the entire agave category, while Rob explains the unique structure of the Agave Masters program and what makes it a standout educational experience. Together, they offer a comprehensive look at the mission of top-tier agave education.  Learn More: https://www.academiapatron.com/certifications This episode is brought to you in collaboration with Academia Patrón & WSET. ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

De São Paulo a Sintra, a trajetória de um sommelier que se apaixonou pelo vinho português e hoje dirige cartas em um dos hotéis mais prestigiados do país. Luciana Quaresma, correspondente da RFI em Lisboa Quando chegou a Lisboa, há 12 anos, Diego Apolinário não imaginava que aquele bilhete de ida e volta acabaria apenas de um lado e que, uma década depois, se tornaria o diretor de Vinhos de um dos resorts mais prestigiados de Portugal. Ele conta que veio passar férias, mas no dia do voo de regresso, decidiu ficar. O avião voltou para o Brasil, e ele permaneceu em Lisboa. Com pouco dinheiro no bolso – cerca de mil euros, segundo recorda – e experiência prévia em restaurantes de São Paulo, começou a bater de porta em porta. “Entreguei dez currículos e só no terceiro restaurante me disseram sim. A partir daí, tudo começou a acontecer.” Foi nesse primeiro emprego, num restaurante tradicional português, que Diego teve o seu primeiro contato real com o mundo do vinho. “O meu chefe era um sommelier de uma geração mais antiga, daqueles que falavam várias línguas e faziam do serviço do vinho quase um ritual. Fiquei fascinado. Ele tirava a rolha com uma calma, acendia uma vela, explicava cada detalhe. Eu queria ser como ele.” Autodidata e primeiro curso O interesse rapidamente virou obsessão. Durante as pausas no trabalho, livros sobre vinhos eram estudados por ele em jardins da cidade. Ele começou a fazer perguntas e a tentar entender por que certos vinhos precisavam ser decantados, o que caracterizava um vinho da Madeira e como o envelhecimento do vinho do Porto ocorria. Mais tarde, inscreveu-se no curso WSET, referência mundial no ensino do vinho. “Foi aí que tudo ficou mais sério. Percebi que queria mesmo seguir a carreira de sommelier.” A oportunidade de trabalhar num restaurante estrelado Michelin — o Eleven, do renomado chef alemão Joaquim Koeper, em Lisboa — foi o ponto de virada. Ali, ele teve contato direto com clientes exigentes, vinhos raros e produtores internacionais, experiência que considera seu verdadeiro batismo profissional. Entre taças e desafios Atualmente, Diego é diretor de Vinhos de um dos hotéis mais prestigiados de Portugal, em Sintra, cargo que ocupa há dois anos e meio. “É uma posição que me permite aplicar o lado sensitivo – provar, escolher vinhos para cada restaurante – mas também exige gestão e estratégia. É um desafio diferente, porque o Penha Longa Resort tem sete restaurantes, cada um com um público e uma identidade.” Diego é também sommelier do Lab, restaurante com uma estrela Michelin do chef espanhol Sergio Arola. Apesar das responsabilidades, afirma que continua a servir vinhos e a conversar com os clientes. “Essa é a parte mais bonita do trabalho – cada dia é diferente e cada mesa conta uma história.” Portugal, "uma pérola" de vinhos Depois de provar vinhos de praticamente toda a Europa, Diego diz que o vinho português continua a surpreendê-lo. “Portugal é uma pérola. Num país tão pequeno, há uma diversidade enorme de solos, castas e climas. É possível criar harmonizações incríveis só com vinhos portugueses.” Com brilho nos olhos, ele descreve os vinhos da Madeira como verdadeiras preciosidades. Segundo Diego, são vinhos com séculos de história, que atravessam gerações. Embora seja mais difícil encontrar garrafas antigas, continuam entre os mais incríveis que já provou. O sommelier ainda quer conhecer o arquipélago dos Açores e descobrir a magia dos vinhos da ilha do Pico. “Os vinhos de lá têm algo mágico — o solo vulcânico, o toque salino do Atlântico. São vinhos com identidade, feitos num lugar que respira mar e lava.” Brasileiro em terras lusitanas Diego afirma que nunca sentiu discriminação por ser brasileiro. Pelo contrário, sempre foi bem recebido. Para ele, Portugal está mais aberto e há uma ligação natural entre portugueses e brasileiros. “Muitos clientes portugueses começam logo a conversa com: ‘Tenho um primo em São Paulo'”, brinca. O sotaque, diz, ajuda a criar pontes. “Quando um cliente ouve que sou brasileiro, o gelo quebra logo. Ficam à vontade, fazem perguntas, e o serviço torna-se mais humano.” Inspiração e legado Hoje, ao olhar para trás, Diego sente orgulho do caminho percorrido – do jovem que não gostava de vinho ao profissional que coordena equipes e cartas em múltiplos restaurantes. Ele conta que, quando decidiu ser sommelier, parecia um sonho distante. Agora, poder inspirar outras pessoas é o que mais o gratifica. Já ajudou alguns brasileiros a iniciarem-se na carreira e ver que seguem esse caminho lhe dá grande alegria. Questionado sobre o futuro, é cauteloso: “Ainda tenho objetivos a definir, mas o mais importante é continuar a aprender. O vinho está sempre a mudar – e nós, sommeliers, temos de evoluir com ele.”

De São Paulo a Sintra, a trajetória de um sommelier que se apaixonou pelo vinho português e hoje dirige cartas em um dos hotéis mais prestigiados do país. Luciana Quaresma, correspondente da RFI em Lisboa Quando chegou a Lisboa, há 12 anos, Diego Apolinário não imaginava que aquele bilhete de ida e volta acabaria apenas de um lado e que, uma década depois, se tornaria o diretor de Vinhos de um dos resorts mais prestigiados de Portugal. Ele conta que veio passar férias, mas no dia do voo de regresso, decidiu ficar. O avião voltou para o Brasil, e ele permaneceu em Lisboa. Com pouco dinheiro no bolso – cerca de mil euros, segundo recorda – e experiência prévia em restaurantes de São Paulo, começou a bater de porta em porta. “Entreguei dez currículos e só no terceiro restaurante me disseram sim. A partir daí, tudo começou a acontecer.” Foi nesse primeiro emprego, num restaurante tradicional português, que Diego teve o seu primeiro contato real com o mundo do vinho. “O meu chefe era um sommelier de uma geração mais antiga, daqueles que falavam várias línguas e faziam do serviço do vinho quase um ritual. Fiquei fascinado. Ele tirava a rolha com uma calma, acendia uma vela, explicava cada detalhe. Eu queria ser como ele.” Autodidata e primeiro curso O interesse rapidamente virou obsessão. Durante as pausas no trabalho, livros sobre vinhos eram estudados por ele em jardins da cidade. Ele começou a fazer perguntas e a tentar entender por que certos vinhos precisavam ser decantados, o que caracterizava um vinho da Madeira e como o envelhecimento do vinho do Porto ocorria. Mais tarde, inscreveu-se no curso WSET, referência mundial no ensino do vinho. “Foi aí que tudo ficou mais sério. Percebi que queria mesmo seguir a carreira de sommelier.” A oportunidade de trabalhar num restaurante estrelado Michelin — o Eleven, do renomado chef alemão Joaquim Koeper, em Lisboa — foi o ponto de virada. Ali, ele teve contato direto com clientes exigentes, vinhos raros e produtores internacionais, experiência que considera seu verdadeiro batismo profissional. Entre taças e desafios Atualmente, Diego é diretor de Vinhos de um dos hotéis mais prestigiados de Portugal, em Sintra, cargo que ocupa há dois anos e meio. “É uma posição que me permite aplicar o lado sensitivo – provar, escolher vinhos para cada restaurante – mas também exige gestão e estratégia. É um desafio diferente, porque o Penha Longa Resort tem sete restaurantes, cada um com um público e uma identidade.” Diego é também sommelier do Lab, restaurante com uma estrela Michelin do chef espanhol Sergio Arola. Apesar das responsabilidades, afirma que continua a servir vinhos e a conversar com os clientes. “Essa é a parte mais bonita do trabalho – cada dia é diferente e cada mesa conta uma história.” Portugal, "uma pérola" de vinhos Depois de provar vinhos de praticamente toda a Europa, Diego diz que o vinho português continua a surpreendê-lo. “Portugal é uma pérola. Num país tão pequeno, há uma diversidade enorme de solos, castas e climas. É possível criar harmonizações incríveis só com vinhos portugueses.” Com brilho nos olhos, ele descreve os vinhos da Madeira como verdadeiras preciosidades. Segundo Diego, são vinhos com séculos de história, que atravessam gerações. Embora seja mais difícil encontrar garrafas antigas, continuam entre os mais incríveis que já provou. O sommelier ainda quer conhecer o arquipélago dos Açores e descobrir a magia dos vinhos da ilha do Pico. “Os vinhos de lá têm algo mágico — o solo vulcânico, o toque salino do Atlântico. São vinhos com identidade, feitos num lugar que respira mar e lava.” Brasileiro em terras lusitanas Diego afirma que nunca sentiu discriminação por ser brasileiro. Pelo contrário, sempre foi bem recebido. Para ele, Portugal está mais aberto e há uma ligação natural entre portugueses e brasileiros. “Muitos clientes portugueses começam logo a conversa com: ‘Tenho um primo em São Paulo'”, brinca. O sotaque, diz, ajuda a criar pontes. “Quando um cliente ouve que sou brasileiro, o gelo quebra logo. Ficam à vontade, fazem perguntas, e o serviço torna-se mais humano.” Inspiração e legado Hoje, ao olhar para trás, Diego sente orgulho do caminho percorrido – do jovem que não gostava de vinho ao profissional que coordena equipes e cartas em múltiplos restaurantes. Ele conta que, quando decidiu ser sommelier, parecia um sonho distante. Agora, poder inspirar outras pessoas é o que mais o gratifica. Já ajudou alguns brasileiros a iniciarem-se na carreira e ver que seguem esse caminho lhe dá grande alegria. Questionado sobre o futuro, é cauteloso: “Ainda tenho objetivos a definir, mas o mais importante é continuar a aprender. O vinho está sempre a mudar – e nós, sommeliers, temos de evoluir com ele.”

Send us a textWine education is a growing passion here in Texas — more and more people are eager to deepen their understanding of wine, especially Texas wine. That's where Kelsey Kramer steps in. As an instructor at the Hill Country Wine Academy, she helps students earn their WSET certifications and Texas Wine Certifications, empowering the next generation of wine professionals and enthusiasts alike.In this episode, we sit down with Kelsey for a full conversation dedicated to the world of wine education — from tasting techniques and certifications to what makes Texas wine so unique. It's an insightful, engaging, and fun episode that every wine lover will enjoy.Grab a glass and tune in — cheers, y'all!

Sometimes I just get an hankering. Ya know, a chance to try and tell it like it is. There is no óne-size" fits all solution to what is happening in our trade. And there still are many successes in the trade...more to come on that front. Wine is too important to the existance of man to address the ills of the trade with thinking marketing and packaging solutions will solve the problems. Certainly, the trade can make some contemporary adjustments to those issues, but those are not the core issues. They can't be, wine is a conduit for the human soul to the soil; deep rooted (pun intended) in our human history. My solo chat in this episode of Wine Talks covers a smorgasbord of wine world goings-on, from L.A. distributor drama to the secret sauce behind great wine service. I tell some spicy takes on wine industry passion, poke fun at “credentials” (let's just say WSET 1 is not exactly rocket science), and reminisces about both snobby and soulful wine moments—because hey, sometimes decanting at home is just as much about the class as the glass. Ialso spin off on stories about meeting the Pope (fingers crossed for that podcast collab!) and a forthcoming series, Song of America, which promises inspiring immigrant tales—because let's face it, who didn't dream of inventing the bendy straw? The thread running through it all is passion—whether you're pouring Pinot or running a carpet empire on Santa Monica Blvd, it's caring deeply that truly makes life (and wine) taste better. And don't worry, Ikeep ranting about all the things that make me crazy in the wine world, so stay tuned and pour yourself a glass for the ride!   #wineindustry #winepassion #RNDCCollapse #winesales #wineeducation #WSET #wineservice #restaurantwinesales #NapaValley #properwineservice #hospitality #immigrantstories #SongOfAmerica #Armenianwinemakers #VaticanWine #wineculture #winestorytelling #celebritywines #farmtotable #wineexperiences

In this episode of Buying and Beyond, we sit down with Emma Robinson, a consultant wine buyer whose career is as rich and layered as the wines she sources. From studying science to stepping into the world of fine wines, Emma has carved out a unique path, working across yacht provisioning, supermarket collaborations, and specialist training.Emma shares what it really takes to succeed in wine buying, from the value of qualifications like WSET and Master of Wine, to the deep product knowledge and relationships required to source the right bottles for yachts, restaurants, and retail shelves. Along the way, we explore the differences between on-trade and off-trade sales, the role of climate and production in shaping wine quality, and the constant balancing act of price versus provenance.We also talk about the fun side of the job: spotting emerging trends like orange wine, chilled reds, and Georgian wines; traveling the world to meet producers; and the occasional challenges (and perks!) of finding rare bottles under pressure. Emma reflects on her favourite regions, shares stories from the road, and offers practical tips. This is a great listen if you're an aspiring buyer, a wine enthusiast, or simply looking for the perfect winter bottle.With advice on supporting English vineyards, stretching your wine budget, and discovering something new every time you pour a glass, this episode offers a fascinating peek into a career built on both passion and precision.Key TakeawaysKnowledge is power - building a career in wine buying requires specialist training and hands-on experience to earn credibility and trust.Tradition meets innovation - global trends, climate shifts, and evolving tastes are constantly reshaping the wine industry.There's always more to discover - from new regions and grape varieties to unexpected career paths- there's always something new to discoverConnect with Emma: If you're interested in a career in wine buying or want to learn more, Emma encourages you to reach out and explore wine courses or volunteer during harvest season.Support the showIf you've liked this episode please rate, follow, subscribe and share :) - and if you already have, thank you!Follow us @buyingandbeyond on Instagram Send us a DM or email hello@buyingandbeyond.co.uk Find out more about us www.buyingandbeyond.co.uk If you'd like to show a little more love, then head here to give us just a little bit *extra* and show us your support :) thank you! https://www.buzzsprout.com/2300060/support

We go behind the scenes at the WSET with CEO Michelle Brampton to find out about the changes to culture and approach during her time as CEO.

What do Ranger School grit, cutting-edge robotics, and Burgundy wine have in common? This lively episode of Big Conversations, Litte Bar with Patrick Evans & Randy Florence traces an extraordinary journey from West Point and the DMZ to the operating room and, now, the tasting room. Our guest, Dr. Patrick St. Pierre, an Eisenhower Medical Center orthopedic surgeon and Level 4 sommelier—explains how military discipline shaped his calm in high-stakes surgeries and why staying cool matters when complications arise. He shares the origin story of his goat-based rotator cuff research, the development of Mako robotic shoulder replacements, and a behind-the-scenes tale from Indian Wells when a timely ankle injection helped pave the way to a championship. We also explore smart retirement: don't retire from something—retire to something. For him, that's education, judging, and curating wine, including a new role directing selections for a local wine & cheese shop. Plus: Tommy John myths, Coachella Valley Firebirds medicine, and why not every rotator cuff tear needs the knife.Takeaways:Military training built composure for complex surgeries and leadership.Early research using goats advanced rotator cuff healing insights.Helped develop FDA-cleared Mako robotic shoulder replacement techniques.Not all rotator cuff tears require surgery; rehab often works.Tommy John surgery is effective but not a guaranteed comeback.Memorable moment: treating an ankle before a title match at Indian Wells.Retirement works best when you transition to a purposeful passion.Achieved Level 4 WSET; now teaches, judges, and curates wine locally.#BigConversationsLittleBarPodcast #PatrickEvans #RandyFlorence #SkipsLittleBar #McCallumTheatre #MutualBroadcastingSystem #CoachellaValleyResidents #SkipPaige #DrPatrickStPierre #EisenhowerMedicalCenter #DesertOrthopedicCenter #RoboticShoulderSurgery #MakoRobot #WestPoint #RangerSchool #WalterReed #IndianWellsTennisGarden #CoachellaValleyFirebirds #BurgundyWine #Level4Sommelier

Engasjert: Arne Christian Mohn - WSET by Radio Haugaland

This interview is with Lydia DeRoss of Beyond the Vine. In this interview, Lydia talks about how her passion for wine was sparked and how that passion drove her to leave the world of accounting to join the wine industry.Lydia shares about growing up in Tumalo, Oregon, and starting a career in accounting. After an initial interest in wine, she took a WSET class with Linfield in 2020 in order to learn more. This expanded her palette and encouraged her to try many new wines.Later in the interview, Lydia talks about her excitement to both learn about wine and help educate others on what she was learning. After quitting her accounting job, she started working in a wine shop in Redmond before opening her own storefront.Lydia opened Beyond the Vine in November 2023, where she focused on making wine fun and approachable. She has a limited inventory so that she can change her menu regularly and continually introduce even regulars to plenty of new and interesting wines.This interview was conducted by Rich Schmidt at Beyond the Vine in Redmond on August 11, 2025.

Can a new app solve the many different ways people learn about wine and study for things like the master sommelier exam and the WSET?  Today we speak to Cameron Sumpter, the mind behind “Curate” an app that uses the way we learn and retain knowledge to crack wine studying.  If you want to try this new app go to https://rb.gy/byqchu. Don't forget to subscribe to sommtv.com for hundreds of hours of the best in wine and culinary shows and education.

Guests: • Jacob Steiner – Brand Ambassador, Robert Mondavi Winery • Jessika Hickman – Field Sales Manager, Constellation Brands • Jennifer Alexander – Key Account Manager (On-Premise), Lippman Brothers⸻Episode OverviewIn this episode, we sit down for an impromptu but lively conversation with three people shaping the way wine is experienced and sold in Nashville and beyond. From Napa Valley to Broadway, we dig into the history, trends, and future of wine in America.Jacob shares his journey from Southern California surf kid to Napa Valley sommelier, his climb through the Court of Master Sommeliers, and what it's like to represent one of the most iconic names in American wine. Jessika brings her insight on how trends are shifting in Nashville's dining scene—where tequila, mocktails, and even THC drinks are competing for space alongside wine lists. Jennifer, with her deep background in sales and relationships, rounds out the discussion with a boots-on-the-ground perspective from one of Tennessee's leading distributors.⸻Key Topics We Discuss • The Robert Mondavi Legacy: How Robert Mondavi helped put Napa Valley—and American wines—on the global map. • Jacob's Wine Journey: From hosting at King's Fish House to Napa Valley, Montana, and beyond, plus his pursuit of the Master Sommelier certification. • Wine Education: The difference between WSET and the Court of Master Sommeliers, and what it really takes to blind taste at the advanced level. • Shifting Consumer Trends: • Sauvignon Blanc's surge in popularity (California, New Zealand, and Napa styles). • Portuguese wines as an approachable entry to European reds. • Why Pinot Noir still rules and Merlot is making a comeback. • The Nashville Angle: • How over-saturation of restaurants is reshaping the market. • Why more guests are choosing mocktails, THC seltzers, and low/no-ABV options. • The tension between “what's new” and what has stood the test of time. • Mondavi's Future: Sustainability, organic certification, cutting-edge winemaking technology, and the brand's recommitment to its Napa Valley estate.⸻Memorable Moments • Jacob explaining the Court of Master Sommeliers exam process and what it's like to be grilled on every wine region in the world. • The group laughing about the impact of “Sideways”—how one line in a movie crushed Merlot's reputation for decades. • A candid discussion about the post-pandemic relationship with alcohol, mocktails, and how restaurants adapt. • Jennifer reflecting on her liquor store roots and how being a “chameleon” in relationships has fueled her success. • Jacob's final takeaway: “Wine doesn't have to be fancy all the time. Drink it with friends, enjoy it, and have fun.”⸻Why You Should ListenIf you love wine, hospitality, or just want a behind-the-scenes look at how brands, distributors, and restaurants work together to shape what's in your glass, this episode is for you. It's equal parts education, storytelling, and a reminder that wine is about connection—not pretension.

A natural carbonic wine from Santa Barbara has changed the face of wine drinking around the world.  This is the story of “Love you Bunches”, a wine with a small beginning that has become a very big thing.  Pete Stolpman and Jason Wise tell this story of success in wine. Today's episode is brought to you by Curate - an amazing new app created to help you study wine and master blind tasting.  Whether you're prepping for the CMS or WSET, it's packed with targeted tips to help you taste smarter and improve faster. Prepare Smarter, not harder with Curate, your palate will thank you.  SOMM TV listeners can get 25% off your first three months with the code: SOMMTV - offer good through october 2025https://discover.curate.wine/for-sommeliers/blind-tasting-mistake-map/?utm_source=sommtv&utm_medium=podcast_ad&utm_campaign=sommtv_202508&utm_term=sommtv_ep260&utm_content=episode_description

In this episode, Payton and Garrett explore the chilling case of a teen whose online curiosity led her to trust a stranger, ending in her mother's worst nightmare. Links: Patreon: https://www.patreon.com/murderwithmyhusband NEW MERCH LINK: https://mwmhshop.com Discount Codes: https://mailchi.mp/c6f48670aeac/oh-no-media-discount-codes Twitch: https://www.twitch.tv/themwmh Instagram: https://www.instagram.com/murderwithmyhusband/ Watch on Youtube: https://www.youtube.com/@murderwithmyhusband Listen on Apple: https://podcasts.apple.com/us/podcast/into-the-dark/id1662304327 Listen on spotify: https://open.spotify.com/show/36SDVKB2MEWpFGVs9kRgQ7?si=f5224c9fd99542a7 Case Sources: TeenVogue.com - https://www.teenvogue.com/story/kik-app-dangers-nicole-lovell People.com -  https://people.com/crime/sociopath-in-training-who-helped-college-boyfriend-lure-kill-13-year-old-girl-gets-40-years/ 29News.com - https://www.29news.com/2020/12/28/were-gonna-meet-again-family-nicole-lovell-speaks-out-keepers-denied-appeal-upcoming-anniversary/ WSet.com - https://wset.com/news/local/latest-ex-vt-student-believed-killing-nicole-lovell-was-fantasy-evidence-found-in-dorm NBCNews.com - https://www.nbcnews.com/news/us-news/former-virginia-tech-students-indicted-murder-13-year-old-nicole-n617341 CollegiateTimes.com - https://www.collegiatetimes.com/news/two-years-after-nicole-lovell-s-death-a-recap-of-the-findings-that-have-gripped/article_b819a48c-0a13-11e8-a8b9-977823406c1c.html ABCNews.com - https://abcnews.go.com/US/virginia-tech-student-trial-allegedly-killing-13-year/story?id=52872061 Vocal.Media - https://vocal.media/criminal/the-murder-of-nicole-lovell FindAGrave.com - https://www.findagrave.com/memorial/157650608/nicole-madison-lovell WSLS.com - https://www.wsls.com/news/2018/06/27/david-eisenhauer-to-serve-50-years-in-prison-for-murdering-nicole-lovell/ CNN.com - https://www.cnn.com/2016/02/04/us/virginia-tech-girl-killed-keepers-bail-denied WDBJ7.com - https://www.wdbj7.com/content/news/Defense-rests-its-case-in-Natalie-Keepers-trial-493860711.html WHSV.com - https://www.whsv.com/content/news/David-Eisenhauer-pleads-no-contest-in-killing-of-Nicole-Lovell-473572983.html CBSNews.com - https://www.cbsnews.com/news/nicole-lovell-murder-killer-app-smartphone-stranger-danger/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with wine educator Elaine Peters to explore the vibrant world of Ontario wine through the lens of personal experience, cultural connection, and joyful discovery. Elaine shares how she transitioned from corporate life to the tasting room, from Bell to the LCBO and now to Between the Lines Winery in Niagara-on-the-Lake. Along the way, she embraced her love of wine by diving into WSET courses and finding her voice in the world of wine. Whether she's guiding visitors through tastings in multiple languages or highlighting hidden gems like Lemberger, Elaine brings her warmth and knowledge to every glass she pours. What You'll Learn: How Elaine transitioned into the wine world later in life—and never looked back What makes Ontario wine (and wine tourism) so unique The grapes you haven't heard of but should definitely try Why wine is so much more, it's a way to connect, learn, and live fully How working in the LCBO helped her discover what kind of wine person she really is Why Elaine believes wine education should be accessible at any age Elaine Peters is a wine professional, educator, and longtime advocate for Ontario wines. Based in Niagara-on-the-Lake, she works at Between the Lines Winery and is president of the Niagara Branch of the International Wine and Food Society. With WSET certifications and a passion for storytelling, Elaine bridges education and hospitality to bring the world of wine to life for visitors, friends, and fellow wine lovers. Intrigued about Ontario wines? You'll love this behind-the-scenes journey with Elaine. Listen now at winebehindthescenes.com

Alex De Cata, Senior Manager of Global Development at WSET, joins Janina to explore how wine education can break barriers and create opportunity. From adapting materials for visually impaired students to funding wine courses in Angola and South Africa, WSET's reach goes far beyond the classroom. They discuss how education—through tasting, theory, and structured approaches—empowers people to understand and enjoy wine, regardless of their background or budget. Along the way, you'll learn why blind tasting is such a powerful tool for wine education, how cultural context shapes the way we perceive aromas, and why exploring lesser-known grapes like Fetească Regală or Xinomavro can offer incredible value. Alex also reflects on the emotional connection we form with wine through meaningful moments, and how staying curious—and truly listening—can help build a more inclusive and diverse industry. This inspiring conversation will leave you rethinking what wine education really means—and who it's for. Episode Guide (Chapters) [02:21] – How Alex carved out his role at Wine & Spirit Education Trust [03:44] – What is the WSET and what does it stand for? [04:33] – Who are WSET courses for? [05:43] – Why blind tasting matters [09:35] – How to build your aroma memory [12:48] – Tasting the unexpected: wines off the beaten path [15:01] – Exploring regions beyond Bordeaux, into the South West of France [19:16] – How WSET promotes accessibility and inclusion [23:46] – WSET's global social impact [27:42] – What's next for WSET's social initiatives? [32:31] – How wine education can save you money [34:24] – Discover: Fetească Regală and Fetească albă [36:15] – Alex's favourite part of teaching [38:31] – Wine recommendation: meaningful moments [40:45] – What can we all do to make the industry better? If you are wanting to explore more the qualifications available at the WSET, find all details on their website: https://www.wsetglobal.com/

It's our first episode in English - and Rajat Parr's first time in Berlin. Coincidence? Probably not. Joining Raj: Rheingau's own Eva Fricke. Raj, international sommelier icon and winemaker of many hats (and vineyards), takes Willi and Curly through his vinous origin story: including nightly blind tastings with his mentor Larry Stone, where mistaking the vintage was tantamount to total disgrace. We touch on why wine education (looking at you, WSET) leaves Gen Z cold, how making wine changes how you drink it, and what vines and humans have in common when it comes to resilience. Other highlights: how Burgundy's insane popularity shut down his San Francisco restaurant, what big-name wine labels really sell, and yes, how the infamous Rudy Kurniawan wines actually tasted. Willi and Curly had a blast - and Raj says he's never had this much fun recording a podcast. A man with impeccable taste. Delicious Green x TundA* Weinpaket: https://deliciousgreen.de/produkt/tunda-paket Follow Eva on Instagram: https://www.instagram.com/evafricke/ Instagram: https://www.instagram.com/delicious_green_selection/ Website: https://www.evafricke.com/ Website: https://deliciousgreen.de/ Follow Raj on Instagram: https://www.instagram.com/rajatparr/?hl=de Instagram: https://www.instagram.com/phelanfarmcambria/?hl=de Website: https://www.parrcollective.com/ Follow Terroir und Adiletten on Instagram: https://www.instagram.com/terroirundadiletten/ Follow Willi on Instagram: https://www.instagram.com/willi_drinks Follow Curly on Instagram: https://www.instagram.com/thelifeofcurly Producer: pleasure* Instagram: https://www.instagram.com/pleasure_berlin TikTok: https://www.tiktok.com/@pleasure_berlin Website: https://www.pleasure-berlin.com/ Magazin: https://www.thisispleasure.com/ LinkedIn: https://www.linkedin.com/company/pleasureberlin

On this week's episode, host Caryn Antonini is joined by Olive Hamilton Russell, a vintner, award-winning author, media personality and owner & operator of Hamilton Russell Vineyards Oregon. The vineyard is a producer of carefully selected single vineyard Willamette Valley Pinot Noir and Chardonnay. Olive grew up in South Africa on a cattle farm, which had been in her family for nearly 200 years. She went on to major in Food Science and Nutrition at the University of Stellenbosch, then moved to London where she worked for Harvey Nichols in retail food product development before returning to South Africa where she worked for Woolworths in Cape Town, her work taking her to Europe and Asia. Olive holds the WSET diploma as well as the Cape Wine Academy diplomaFor more information on our guest:www.hamiltonrusselloregon.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Send us a textJoining me on this week's episode of The English Wine Diaries is Jessica Summer, founder of Mouse & Grape an award-winning cheese and wine business specialising in curated hampers and immersive tasting events focused on this delicious food and wine combo. Jessica, who last year opened her first deli and wine bar in London, was one of Harpers 30 Under 30 in 2023 and this year was named winner of the IWSC Emerging Talent in Wine Award, as well as winner of Retail Buyer of the year at The Drinks Business Awards. Underpinning her expertise is a Level 3 WSET certificate and a Level 2 certification from the Academy of Cheese but she's also got a brilliant marketing head on her shoulders – her innovative April Fools campaign, which saw a host of wine influencers humorously – and quite literally – combining cheese and wine, also won the Drinks Business Social Media Campaign of the Year in 2024.Mouse & Grape has been featured in publications like the Metro, Telegraph, and Express, while Jessica has made notable appearances on Saturday Kitchen, BBC Radio London, the Michael Portillo show on GB News, and today The English Wine Diaries podcast…! We tried the following cheese and wine combinations: NV Louis de Grenelle Platine Crémant de Loire Brut X La Tur –  a blend of thermised cow's, goat's and sheep's milk, from Alta Langa in Piedmont, Italy. Gruner No.1 Canned Wine Co. and Three Choirs Amber Wine X Taleggio – from Lombardy, Italy. Treve Estivale 2022 Rosé X Tor, a smooth goat's cheese from White Lake in Somerset. For Jessica's English cheese and wine pairing alternatives – listen in to the episode. To find out more visit mouseandgrape.com or follow @mouseandgrape on instagram. With thanks to series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to open an account and see their award-winning range of English wine and bottles from around the globe that have exceptional stories to tell.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at englishwinediaries.com.

Dave Walls, ABC 13 WSET on VHSL spring state stories + Hillcats lesson by Ed Lane

Dave Walls, ABC 13 WSET by Ed Lane

Well dear listener, you enjoyed last week's episode with Oneka John so much, we've asked her back for a Part II. This week we uncover the challenges and potential pitfalls of importing wine into Barbados. While there are some things more unique to this beautiful island, we uncover some universal truths about forecasting, cash flow, and the perennial Ops vs. Sales. We also raise the question once again as to whether wine is an FMCG product (bet you can't guess what we think).   From there we consider the community surrounding wine and how to make it more accessible and inviting. Oneka talks about her Perfectly Paired events and how she uses her immense market and product knowledge to invite, excite, and engage a wide variety of consumers in the burgeoning wine scene. We look at how WSET works in the classroom setting and how it can be amended and utilised in the more consumer focused arenas. Just what is quality and how can we encourage drinkers into the discussion.   There's a lot here that will resonate and shows how the challenges and opportunities echo across the trade globally.    Once again, with enormous thanks to our wonderful guest Oneka for finding the time to talk to Lee, and apologies that Ferg wasn't on hand to do a proper job.   TM&TM: Perfectly Paired Sandying your Lane from Thursday morning.   @onekajohn @vignobleswineconsultancy @fergelias #podcast #wine #winecast #Barbados #import #distribution.

How does biodynamic farming transform a vineyard into a thriving, interconnected ecosystem? What do wild orchids reveal about the health of a vineyard? How do France's preschool lunches help to create a nation of gourmets? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely, author of the terrific memoir Grape Expectations: A Family's Vineyard Adventure in France.   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 book, Grape Adventures. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Caro's daughter's medical emergency shape her perspective on risk? Why did Caro feel like a bad mom in the early years of the winery? How has living in France influenced Caro's approach to food and wine? When did Caro realize the wine business was becoming financially viable? What are some of the most interesting aspects of biodynamics? What's the significance of wild orchids in a vineyard? Which wine would Caro pair with her favourite childhood food, marmalade on toast? Why would Caro want to share a bottle of wine with Al Gore?   Key Takeaways As Caro explains, often biodynamics is just picked on as a woo woo, but really, it's about listening to your land and being present. Biodynamics is organics, plus. It's essentially three things: It's working with plant and animal-based sprays to keep the vineyard healthy, using the biodynamic calendar to do things at the right moment. It's about listening to what's going on in the sky. We all notice the sun, but all the other bodies in the sky also have an impact. Lunatic comes from the fact that the moon does have an effect on us. The final thing is to think of your farm as a whole farm system as a living thing where everything is connected. We can't just look at the vine on its own, like a unit of production. It is a living thing, and it is a vibrant living environment. Caro says that when they bought the farm in 2005, it was conventionally farmed. They started organic farming and in 2008 the wild orchids came back. The systemic fungicides had worked their way out of the soil. Essentially, our soil health was coming back. The mycorrhizae, the fungi growing symbiotically with the roots of the vine, helps them to extend their network, to get more nutrients. However, mycorrhizae will not be there if you're using systemic fungicides. Caro loves France's respect for food and for taking time to enjoy it. There's a tradition in the country where everybody, no matter what they do, is somewhat of a gourmet and knows about food and wine. She thinks it does go back to schools with their three-course lunch when they're two and a half at preschool.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/339.

Distilled spirits form the foundation of our favorite cocktails. But beyond simple differences like bourbon vs. scotch or gin vs. vodka, many bartenders and drinkers may only have a cursory knowledge of the deeper details. The Wine & Spirits Education Trust (WSET) is a global educational organization that aims to make such deeper, detailed knowledge of spirits accessible to professionals and curious consumers. For this episode, we explore WSET's spirits education programs with Rob McCaughey, the head of business development for spirits for WSET Americas.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Dave Walls, ABC 13 WSET on Liberty softball, Lynchburg Hornets baseball by Ed Lane

Hi Welcome to the Indie Wine Podcast, my name is Matt Wood and this is episode 80.  Today I'm talking with Whitney Nell Stewart PHD.  Whitney is a historian and Director of Collections and Education at Coastal Georgia Historical Society on St. Simons Island  She also wrote the book,  This Is Our Home: Slavery and Struggle on Southern Plantations.  Where she brings to life the homes of enslaved black families on 5 southern plantations.  Her next book will deal with the connecting between winemaking and slavery in the early US.  Whitney also has a wine education from the WSET to go along with her work as a historian.  I hope you enjoy our conversation. You can find more about Whitney at www.whitneynellstewart.com or follow her at whitneynellstewart on instagram. Follow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me keep telling wine stories ad free and available for everyone. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠

What makes vine growing and winemaking so physically demanding? What are the hidden dangers of winemaking that most wine lovers never hear about? Why are some winemakers choosing to label their wines as Vin de France rather than follow strict appellation rules? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely 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 book, Grape Adventures. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Oprah Winfrey influence Caro and her husband to follow their dream of owning a vineyard in France? What was behind the decision to leave their corporate jobs for winemaking, which was such a different career? Why did Caro choose Bordeaux and Saussignac in particular? What were the main criteria that Caro and her husband sought when choosing a vineyard? Were there any transferable skills from the corporate IT world that were helpful in running a winery? What was the most surprising hurdle Caro and her husband had to overcome to buy their winery? How does Caro handle the tension between making wines she believes in versus what will pass official approvals or market trends? Why did Chateau Feely want to be classified as Vin De France? How physically demanding is winemaking? What are some of the funniest and most surprising animal-related episodes that have happened at the winery?   Key Takeaways As Caro explains it involves heavy machinery, tractors, attaching things to tractors, moving heavy pipes and other equipment around. Even hand picking grapes is a fairly active sport. Removing the vine shoots or suckers at the base of the vine is a big job and backbreaking. They don't want them to grow because they take nutrients from the grapes. Caro says that many wine lovers don't realize how dangerous winemaking is. There are four killers of wine makers. The first one was asphyxiation by CO2. In the fermentation, CO2 is created. If you don't have a way for it to get out of the closed spaces, you're going to get asphyxiated. The second one is falling from height particularly if a little bit of CO2 has escaped and made you a little lightheaded. The next one is machinery, so horrific things like falling into a harvest trailer. Electrocution because you're working with liquids and high electricity. Caro says that almost all of her wines are labelled Vin de France because she felt that so many of the appellation rules were not about the quality of the wine. She wanted to be free of those unnecessary constraints. For example, one biodynamic winemaker got kicked out of the appellation system because he had weeds under his vines. He handpicks his grapes so it actually doesn't matter if they're weeds under the vines. If you machine pick, the machine will kind of suck up the weeds. Caro would much rather have some weeds than have to use synthetic weed killer. Even when it comes to Saint-Émilion Grand Cru Classé and Premier Grand Cru Classé, some growers got more appellation points for having a parking lot for tour guests than they received for being certified organic.   About Caro Feely Caro Feely is a writer, yoga teacher, wine educator and organic farmer. She leads authentic, personalized and educative wine tours, wine courses, walking tours and yoga retreats near Bordeaux in France. She is a published author, an engaging speaker, a registered Yoga Alliance yoga teacher, a WSET* wine educator, and a professional with many years of workshop, presentation, teaching, and management experience. Caro offers accommodation, tours and yoga at her organic farm in Saussignac.         To learn more, visit https://www.nataliemaclean.com/338.

Text us your wine questions, craziest wine experiences, or if you just have a comment for us. . Blind tastings are a fun way to hone your skills. In this episode, I have assembled a team of amazing tasters to help solve the mystery wine. Will anyone get it right? Is that the point? Find out as we taste through a wine that Blair shared with us. Welcome to the Sipsters Podcast! Thank you for listening to the Sipster's Podcast. Find us online at sipsters.ca. Support the showPurchase copies of “The Sipsters Pocket Guides” here! Support Sipsters by subscribing! Contact me at sipsterswinepodcast@gmail.com!Read Sipster's ICONS (Because sometimes more IS more.)Find me online at sipsters.ca or lukewhittall.comThanks again for listening!

At a time when much of the wine industry is flat or in decline, Avaline — founded by Cameron Diaz and Katherine Power — is breaking sales records. In 2024, Avaline crossed 213,000 cases sold, generated $33.2 million in tracked retail sales, and saw 48.8% year-over-year growth.In this episode, we speak with Jen Purcell, Avaline's CEO, who has led the company to retail dominance. Under her leadership, Avaline has dialled in its retail strategy, becoming a top-selling wine at key retailers like Sprouts, Whole Foods, and Total Wine. They've expanded to all 50 U.S. states, and built a loyal DTC and affiliate customer base — all while disrupting wine norms with a transparent, health-conscious, and lifestyle-forward approach.In this episode, Jen shares:How Avaline built traction with consumers by emphasizing organic ingredients, clean labels, and simplicity over terroirWhy Avaline launched in retail first, grew DTC later, and is only now expanding into on-premiseThe thinking behind early SKUs like “White” and “Rosé,” and why the brand later expanded into varietals like Cabernet, Chardonnay, and Sauvignon BlancHow the team grew an affiliate network of 700+ brand fans who drive sales through community-based storytellingWhy Avaline's marketing team is built with talent from fashion, beauty, and lifestyle — not wineWhat's working in paid ads, social, and influencer marketing — including a focus on UGC and lifestyle content over traditional product shotsLast Call:Do wine writers need formal wine certifications? That's the provocative question we're tackling on this week's Last Call on the Business of Drinks podcast — sparked by a viral Substack post from author Henry Jeffreys. With 134,000 people taking WSET exams in the past year alone, wine education is booming. But is it necessary to be a great communicator? We've got thoughts.Don't miss our next episode, dropping on May 14.For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as Head of Search at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSORS: This episode is brought to you by eBev 2025 — the premier forum for beverage marketing leaders, happening May 28–30 at The Conrad in Indianapolis. Visit bevmarketing.org for more info.The next wave of beverage design is here! Check out Studio Garces at martigarces.es Reach out at hola@martigaces.es and mention Business of Drinks for a free 30 minute consultation. SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

Click here to give me some FEEDBACK! I may read your note on a future episode!A really fun guest from the first year of the podcast returns! Stacy Briscoe is a Sonoma-based journalist who loves exploring the ins and outs of the wine business. She's also a student of wine who's achieved the WSET Diploma Level Certification, and will eventually be a Master Of Wine. She and Mike compare the WSET with the Court of Master Sommeliers, touch on the latest "challenge" that has the whole wine industry talking AND sip a few delicious wines. Check it out!I'm sure you'd love to see behind the scenes, the cool labels on the wines being sipped, what everyone looks like(!!), and the gear. Check it all out on Mike's Instagram.How about a set of "official" TallMikeWine Podcast Coasters??? Got an idea for a show topic, a question or feedback? Send an email!Wines discussed this episode:2021 Paix Sur Terre Mourvèdre Been Away Too Long Denner Vineyard Paso Robles2020 Time & Direction Syrah P&S Eritage Walla Walla ValleyListen until the very end for some "post show" content!Support the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!

London-based Taiwanese wine writer, translator, certified WSET wine educator, Leona di Pasquale turned a passion into a profession when she first began learning about, then talking about Taiwan's best loved beverages from tea to wines and spirits. Hosted by Hope Ngo. -- Hosting provided by SoundOn

Dave Walls, ABC 13 WSET on Liberty Flames MBB-WBB and viral local track story by Ed Lane

Hello wine friends and welcome back! In this special episode, we sit down with the incredible Amanda Barnes, award-winning wine journalist and newly minted Master of Wine—one of only 425 in the world! As the author of The South American Wine Guide, Amanda is an expert on the region's vibrant wine scene.   You can buy here book HERE I'm excited to interview Amanda because passing the Master of Wine exams is an incredible achievement. These exams are famously tough, requiring deep knowledge, sharp tasting skills, and relentless dedication. This episode celebrates Amanda's success, starting with her journey—her challenges, discoveries, and advice for anyone pursuing their goals, whether in wine or another passion. The first 24 minutes focus on Amanda's story, including practical tips on blind tasting, refining your palate, and effective study methods. Since this episode aligns with International Women's Day on March 8th, we also spotlight trailblazing South American women winemakers. Starting at the 24-minute mark, Amanda, an expert in South American wines, highlights a few names you need to know—Susana Balbo, Agus Hanna (Bodega Ruca Malen), and Emily Faulkner (Viña Carmen). She also shares some great-value South American wines to try and explains how soil types shape their flavors. I hope this episode inspires you and offers a deeper look at the wine world and the people pushing its boundaries. Enjoy the stories and the learning. Cheers! I'm proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It's all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!   If you want to skip ahead: 03.12: The difficulty of the MW qualification 06.04: How the pandemic interrupted Amanda's studies and preparation 07.18: The grueling MW exam process and the sacrifices required 08.07:  Breaking down the MW theory papers, covering viticulture, winemaking, and business 09.44: The blind tasting exam and analyzing structure over simple identification 10.28: The importance of writing detailed tasting notes during exams 12.07: Giving up alcohol and how that benefits sharpening your palette  14.23: Why acidity, tannins, and alcohol levels are more reliable indicators than fruit flavors 16.19: The differences between tasting for exams and tasting for enjoyment 17.08: Why classic regions like Burgundy were Amanda's biggest challenge in the MW 19.27: Learning classic regions through conversations with winemakers and experts 22.38: The importance of making wine education enjoyable 24.04: How friendships and study groups helped the MW journey 27.53: How Susana Balbo broke barriers as Argentina's first female winemaker 29.42: Susana's contributions beyond winemaking, including her role in politics 31.10: Introducing rising star winemakers, including Agus Hanna (Bodega Ruca Malen) and Emily Faulkner (Viña Carmen) 32.58: Emily Faulkner's impact on Chilean winemaking 34.36: The evolution of female leadership in South American wineries 36.14: How female MWs, including Jancis Robinson MW and Rosemary George MW, supported Amanda 38.42: Mentorship in the wine industry 41.52: Recommendations of great-value South American wines, including Criolla Grande from Bodega Niven 42.18: Bodega Crusat traditional method sparkling wines from Mendoza 43.20: Chilean Cinsault from Itata - an affordable, high-quality wine 43.35: A los Viñateros Bravos lead by soil geek Leo Erazo 45.21: How soil influences wine and how to identify the signature traits of granite soils in wine 46.37: Exploring soil types to improve your tasting skills   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.  

Hello wine friends! Welcome to part 2 of our exploration of Turkish wines! In this episode, we're back with our special guests: Sila Serim of Vinolus Winery and Bronwen Batey, Editor of Turkish Wine, A Heritage Reborn. Today, we're delving into one of Turkey's most iconic red grapes, Kalecik Karasu (or KK for short). This once near-extinct variety has made a stunning comeback, and we'll discuss its fascinating history and unique characteristics. We'll talk about other red indigenous grapes to know about. Sila takes us inside Vinolus Winery, where wine lovers can sip incredible wines while staying in their guest house: Sunolus. Plus, we tackle the challenges facing Turkish wine today, the countries old vines and what the future might hold. I'm proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It's all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE! If you want to skip ahead: 03.20: Öküzgözü: Turkey's most planted red grape variety 03.36: Kalecik Karası (KK) Introduction to the popular grape variety, its revival and history. 05.00: KK Clones & Quality - 23 clones identified for better quality production. 06.00: KK Tasting Profile 06.46: Beaujolais Comparison-KK compared to Beaujolais with earthy and wild characteristics. 09.00: St. Laurent Comparison-Austrian grape comparison with wild, earthy, and fruit-forward elements. 10.10: Volcanic Soil Influence 11.08: Personal Discoveries & Unique experiences tasting Turkish red wines. 12.00: Tasting Vinolus Kalecik Karasi &Tempranillo Blend 15.30: Travel logistics to the winery in Cappadocia 18.10: The sunny region of Cappadocia and wine tourism opportunities. 21.00: Focus on indigenous grape varieties in Turkey and their importance in local wine production. 21.30: Discussion about the indigenous grape varieties - “Throat Scratcher” (Boğazkere). 22.11: Most red indeginous grapes to look out for: Papazkarası and Foça Karasıı. 23.00: Importance of Ankara as a key region for certain grapes. 25.00: The role of international grape varieties like Cabernet Sauvignon and Merlot in Turkey. 26.00: Organic, sustainable winemaking in Turkey. 29.00: Turkey's wine story and positioning in the global wine scene. 31.00: The approachability and commercial appeal of Turkish wines. 32.00: Challenges in Turkey's wine industry: taxation and advertising restrictions. 33.00: Low domestic wine consumption in Turkey compared to countries like France and Portugal. 35.00: The resilience and passion of Turkish wine producers. 37.00: Turkey's old vines and the Heritage Vines Association 39.00: Wine routes emerging in Turkey, signaling the future of Turkish wine tourism. 40.40: The book "Turkish Wine, A Heritage Reborn" is available on Amazon To read more about the book you can go to their instagram page HERE   To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON   Or you can purchase via the publisher in Austria HERE 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.

This episode we're branching out to explore beer, find out about the WSET's new qualification that ThirtyFifty is teaching with beer expert and sommelier Jamie Percival

When it comes to wine, I have a tendency to retreat and panic: I don't know anything, and I certainly don't feel like I have the means to access the knowledge. I often wonder if that's a common experience for people, based on the connotations that come with its consumption. My guest this week, Sarah May Grunwald, is someone I find quite admirable for the barriers she breaks down in communication about wine and winemaking practices.  Sarah May Grunwald is a wine, food, and travel writer originally from California. She is a certified sommelier, WSET level 3 certificate holder, and former professor of wine. Sarah practices permaculture and keeps bees in the Roman countryside, where she produces olive oil and has seven rescue dogs and five cats. She leads wine and food tours in Rome and the country of Georgia and co-owns a Tbilisi-based food and wine tour company called Taste Georgia. She has been working in Georgia since 2014. Today, she's on the show to discuss Georgian wines' rich, deep, and fascinating history. Despite more attention being given to Italian or French traditions of wine, Sarah May taught me that wine's birthplace is long considered to be in Georgia during the Neolithic. What makes us skip over this key piece of wine history? We explore the role of the qvervi vessel in the specific practices of winemaking in Georgia. These sociopolitical and geographic influences have informed how and where Georgian wine is made, and delve into the future of winemaking with climate change.  Learn More About Sarah May Grunwald: Taste Georgia  Contadina (Sarah May's Newsletter)  

Dave Walls, ABC 13 WSET On New HS FB Head - Assist. Coaches + VHSL Playoffs by Ed Lane

Welcome back Wine friends, today we explore Turkish wines! Turkey is one of the world's oldest wine regions, yet its incredible diversity remains largely undiscovered. With over 1,400 indigenous grape varieties and 8,000 years of winemaking history, this episode dives into Turkey's deep-rooted wine culture. Join us as we explore the fascinating story of Turkish wine, inspired by the book Turkish Wine: A Heritage Reborn. We're joined by Sila, daughter of winemaker Olus from Vinolus Winery, and wine writer Bronwen Batey, who helped bring this story to an English-speaking audience. Today we very much spotlight two must-try Turkish white grapes: Narince and Emir, the Cappadocia region and it's terroir and why it's a must visit region to add to your list.   I'm proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It's all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!   If you want to skip ahead:   03.34: Sila shares her background as the daughter of Olus, Vinolus Winery's founder in              Cappadocia and her journey to lead the winery's second generation 04.41: Bronwen discusses her WSET diploma, her role in translating a book on Turkish                  wine, and the diverse range of contributors involved 08.01: The Story of Vinolus Winery 11.00: Overcoming Challenges as a Female Winemaker 12.29: Organic Winemaking & Sustainability: Vinolus Winery's holistic approach to winemaking              embraces eco-diversity and sustainability 13.07: The Deep History of Turkish Winemaking 16.00: Wine Production in the Ottoman Empire 18.30: Tasting Turkish Wines – Narince known for its versatility and mineral-driven flavors, is a             standout variety produced at Vinolus £18.10 Vino Turco 23.18: The growth of Narince in Cappadocia, and different style of Narince 27.51: The Meaning of Narince, reflecting the wine's approachable complexity 28.05: Narince's Flavor Profile 29.22: Emir - a fuller-bodied white wine made from 40-year-old bush vines in Cappadocia 30.11: Turkey's most renowned indigenous white grape 33.02: Discussing Cappadocia's Terroir-how the high altitude and volcanic soil contribute to its             wines' mineral-driven character. 34.01: Turkish Wine Regions: Turkey's key wine regions, with Thrace as the largest, followed by             Anatolia, where Cappadocia is located. 37.30: Turkey's Microclimates: Bronwen highlights how Turkey's diverse             microclimates allow for the production of a wide variety of grape types and wine styles,             making it an exciting region for discovery. 39.08: Cappadocia's Wine Culture - Cappadocia's famous “Fairy Chimneys” and ancient             underground cities, once used for wine storage. 41.02: Wine Aging in Cappadocia - how Cappadocia's underground caves provide ideal aging              conditions for wine, thanks to their stable temperature and humidity.   To read more about the book you can go to their instagram page HERE   To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON   Or you can purchase via the publisher in Austria HERE 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.

Welcome back, wine friends! This is Part Two of our deep dive into Ukrainian wine. In this episode, we continue the journey with Sera Crow, a doctor of chemistry turned wine communicator and WSET diploma holder. Born and raised in Ukraine, Sarah is a passionate ambassador for Ukrainian wine. We go beyond the grapes to explore Ukraine's main wine regions, from the Black Sea coast to the Romanian and Hungarian borders. We also discuss the challenges winemakers face, the impact of recent conflicts, and their resilience through innovation—like infusing wines with botanicals (yes, I'll be trying a wine-based mojito!). Finally, we look ahead to the future of Ukrainian wine tourism.  If you want to skip ahead:   03.30: The Crimea and Black sea wine regions and their history  06.00: Prince Troubetzkoy Winery, Ukraine's oldest winery, destroyed by Russians   07.30: Wineries such as Beyush Winery based on a sanctuary 09.09: The Transcarpathia Wine Region (the western most region of Ukraine) 10.00: Carpatian Sekt Rosé made from the Blaufränkisch grape by Chateau Chizay 11.16: Preference for sweeter styles in Ukraine due to Soviet Union times 14.00: Chateau Chizay's infused wines, like Pinot Grigio with Lime and Mint Ukrainian Wine Company £14  16.30: Foraging culture in Ukraine for herbal teas and infused wines. 19.06: Developing wine regions around Kyiv 21.26: Traveling to Ukraine's Wineries - visiting Odessa, Lviv, and the Carpathians for unique wine experiences. 26.00: Resilience of Ukrainian Winemakers and continuing their work despite challenges. 27.30: Ukrainian Wine Export Efforts 29.15: Emphasis on Ukrainian wines that stand out for their quality and unique styles.   Please find link below to learn more about purchasing Ukrainian wine, depending on where you are in the world: UK Europe USA   And follow Sera in Instagram HERE   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.

Dave Walls, ABC 13 WSET On Super Bowl LIX, His Wash - Philly Bet With Will S + LU Hoops by Ed Lane

Dave Walls, ABC 13 WSET On HS Hoops + Are You Buying VT's Brent Pry by Ed Lane

Dave Walls, ABC 13 WSET On Ritchie McKay Wins Record + High School Hoops by Ed Lane

Penn State Losing = Watching If UVA Legend Heads To VT + Dave Walls, WSET Reporter by Ed Lane

Happy New Year from The Four Top! We take it easy this week, sharing our new year resolutions and discussing our favorite stories from the past year. If you are looking for a chill podcast to help nurse your Champagne-addled head, this is the one! 

The BanterThe Guys talk about what Robert Simonson calls “the cold switcheroo” and what's next in the world of martini. The ConversationThe Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the challenging past, bright present and brilliant future of Corison Wines. The Inside TrackThey have been avid fans of Cathy Corison's wines (Corison Winery) and they have hosted wine dinners at their places with Cathy and she has hosted them when they visit in California. On the idea of her daughters eventually taking the reins at the winery, Cathy says,“I'm just so grateful to know that it's going to go forward after me because we're farmers.  It's a very long term business.  And in fact, the wines I'm making today are still going to be on the youthful side when I'm gone. So just to know that it's going to go forward is, is very, very gratifying,” Cathy Corison on The Restaurant Guys Podcast 2024BioCathy Corison's winemaking journey began nearly 50 years ago when she took a wine appreciation course. Two years later she graduated, and two days after that, arrived in the Napa Valley, bent on making wine. A master's degree in Enology at UC Davis followed. She made wine at Chappellet Vineyard for the 1980's. In 1987, toward the end of her tenure at Chappellet, there was a wine inside her that she needed to make and she began to buy grapes and barrels. Using other wineries' facilities, she was able to create the wine of her own.She founded her own winery, Corison Winery, in 1987. The winery is located in St. Helena, California in a barn built by Corison's husband, William Martin. They have two daughters, Grace and Rose, who are poised to take the reins in the future. Grace Corison Martin earned a BFA in Acting from Syracuse University and then worked in restaurants in NYC. Since moving back to the Napa Valley, Grace completed her Winemaking Certificate at UC Davis, and her Level 3 WSET.InfoCorison Wineryhttps://www.corison.com/See the Kronos table!https://www.corison.com/about/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

In our latest episode of the GuildSomm podcast, Master Sommelier Chris Tanghe speaks with Lauren McPhate about her journey through the IMW to become a Master of Wine, discussing what worked and what didn't in her approach to studying and examining. Lauren found wine through a career in accounting and finance that brought her to Hong Kong, where she managed the fine-wine startup House of Fine Wines. This inspired Lauren to further her wine studies, and she went on to work harvest in Burgundy while pursuing WSET certifications and working in multiple facets of the industry. Lauren returned to NYC after seven years in Asia to join Tribeca Wine Merchants and chase the Master of Wine credential. She has finished all testing portions of the MW exam, leaving only the research paper to complete.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!