Food & Drink
Playlist · by Alexandra Carter
Food & Drink
132 episodes, 78 hours 26 mins
The Many Shades of Pinot Noir
Pinot Noir seems to be grown almost everywhere these days. Of course, we’re all familiar with Pinot from its ancestral home in Burgundy, as well as those from California, and of course Oregon. But, have you ever had Pinot from South Africa? Or, how about Pinot from Germany? Given the many shades of Pinot, we’ve […]
Ep 021 The Grape Mini Series: Pinot Noir
Do you love Pinot Noir? Then, this episode is for you! Elizabeth and Rick chat about the different styles of Pinot Noir from all over the world, and help point out which Pinot Noir may be perfect for you. Show Notes: Shout-outs - Fun comments on the Facebook page, Wine for Normal People Blog, and on Twitter How to pick the perfect Pinot Noir when shopping for wine Different flavor profiles/styles of Pinot Noir Popular regions that grow Pinot Noir: Burgundy Carneros (Napa & Sonoma) Russian River Valley (Sonoma) Central Coast New Zealand Oregon (Ora-gone / Or-again, depending on how you pronounce it) Germany (where it’s called Spätburgunder) Australia Champagne (typically blush/rosé sparkling wine from this region) And a special invitation to an online wine tasting with Elizabeth & Rick Send us questions, comments, and some love on Twitter @NormalWine Drop a comment on the Wine for Normal People blog Dig the podcast? Please review us on iTunes and we’ll give y [...]
America’s Best Pinot Noir
Wine Enthusiast contributing editors breakdown the beauty of American-made Pinot Noir, plus we talk with Blaine Ashley, Founder of NY Champagne week, about groundbreaking women who founded famous Champagne houses, and her new event dedicated to females working in fizz today.
5:9 Diverse Styles of Russian River Pinot Noir
Virginie Boone, W.E.’s Contributing Editor for California, talks to Matt Coyne, sommelier at Farmhouse Inn and Restaurant in the Russian River Valley, about the Valley’s excellent and diverse Pinot Noir.
Melissa Hartwig-Urban | Reset Your Relationship with Food
Food is complicated. The “rules” change all the time, and every body is different. So how do you decide what’s right for you? For Melissa Hartwig-Urban, Co-creator of Whole30 and four-time New York Times bestselling author, it was a process. She started blogging about her “elimination diet” as a way to improve her training and recovery and share her results with her training community. Ten years later, her approach has become one of today’s most-popular eating programs: The Whole30. In this episode, Melissa explains why The Whole30 isn’t meant to be a long-term diet but, rather, an experiment to figure out which foods work best for you. She also provides us with tips on how we can learn to identify, cook, and eat “real food,” how to make meditation a consistent part of training, and how we can all cultivate a healthier relationship with food in order to bolster our performance, recovery and mindset.
Paleo on a Budget – Episode 4: PaleOMG Uncensored Podcast
Paleo on a budget was a highly requested topic. Because, well, everyone is on some sort of budget. And that's something to remember: make the best choices you can that fit within your budget and your lifestyle. Just because you can afford grass fed meat doesn't mean you should be heating up a hot pocket or freezer meal or eating fast food. That's gross. Eat real food, even if it isn't perfect. It's better than what most of the population are eating out there. Here's a little recap from the podcast: Places to find cheaper meats: Find a farmer near you Get a deep freezer Split a cow Freeze and thaw and eat everything you are given Online companies for meats that can ship: US Wellness Meats Texas Grassfed If you buy at the grocery store: Grassfed, if possible Look for what is on sale and cook that Use the cheaper cuts like stew meat or roasts or organ meat - learn to cook those items If you can't get organic or hormone free or grassfed, remove excess or any visible fat before cooking (...
Episode 85: Steve Clifton
Steve Clifton, winemaker and owner of Palmina wines, is this weeks gust on In the Drink. Steve describes Palmina as a Californian celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends and family that exists in Italy. His second project, Brewer-Clifton focuses solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. Tune in as host Joe Campanale and Steve discuss everything from the ridiculousness of the Cal Italia phrase to the importance of keeping certain chemicals out of the winemaking process. Tune in for some great insights on California wine, the wine industry at large, and Steves various projects. This program was sponsored by Michters. In 1991 when I moved to Santa Barbara there were 20 wineries. There are over 360 today. [6:00] The wines from Palmina have literally nothing in them that didnt come from the vineyard. [27:45] --Steve Clifton on In the Drink
Ep 154: Wines of Santa Barbara, California
Santa Barbara is a cool climate wine region in CA's Central Coast. At 34˚ latitude, it doesn't seem like Pinot & Chardonnay would thrive here, but weird geology, geography, & a big ocean make the area one of CA's best & most unique cool climate hubs. First we cover the basics onSanta Barbara: 5 hours north of LA It's separated from the rest of the United States by the San Andreas Fault, giving it different geology from much of inland California – soils here are more marine Shallow soils are well suited to viticulture, stress in the vines, low vigor,excellent concentration of flavor. 34˚N Latitude – should be almost too hot for grapegrowing but valleys are transverse -- they run east-west rather than north-south Geologic oddity, the ocean breezes sweep eastward and are funneled in, helped by the hills and mountains that ring the region. East into foothills: warm during the day, cool during the night, West valley - ocean enjoy a mild and moderate climate. Main grapes – Pinot, Cha...
Santa Barbara County
This week we are talking about Santa Barbara County and it’s wines. We touched on this area in a couple of past episodes, specifically episode 50 on Central Coast Pinot Noir and episode 53 that featured our interview Clarissa Nagy of Nagy wines.
VinoWeek Episode 27 - How to Improve Your Wine Experiences
Rachel Signer has a list of ten things every woman should know about wine, but her list could apply to guys as well. Michelle Locke offers up nine hacks to help you drink better wine by drinking it better. In the podcast Bill and I offer up a few ways to enhance your wine drinking experience as well. Is the age of the Sommelier coming to an end?Some high profile somms are looking for a different experience and are moving into the retail arena. Upscale wine merchant Premier Cru of Berkeley, California has finally folded amidst a plethora of accusations and lawsuits. The FBI is now actively involved and handling former customer and vendor complaints. Napa County officials are flexing their muscles and threatening to shut down a winery in Calistoga that does not have their permits to do business in order. We talked about this story on a prior podcast. Look who's saying 'My Bad'.Here's proof that Maureen Downey is smart and one tough cookie. Wine of the week: 2014 Tenshen Santa Barbara ...
I can think of no better match between metrology and food than sous vide cooking. This process of cooking at low temperatures using a vacuum sealed bag continue to grow in popularity. In today's PodCast, we have a look at how it all works.
130: Perception Of Wine In Film ft. Julien Fayard From 'Decanted'
Episode Summary: This week on the FadCast, swirl, sip and spit talking the perception of wine in tv and film with Julien Fayard from the vino-centric documentary "Decanted." Fayard, Spectrum's 2016 Winemaker of the Year, helps us become cinematic sommeliers as we discuss which films about wine got it right, and which films got it ALL wrong. From "Sideways" to "A Good Year" we test our palates with a slew videographic varietals. Fayard also helps us assign a specific wine flavor to a few celebrities from actress Marion Cotillard, to songbird Adele to orange man and current U.S. President Donald Trump. Ryan and I also test our taste with a scene read from the feature film "Sideways." Before that, we briefly make our peace talking THE BEST OF BILL PAXTON, RIP 1955 – 2017 and news that KEANU REEVES PLAYS A NASCAR DRIVER WITH A BIG EGO IN ‘RALLY CAR’ for our SPEED ROUND! Episode Breakdown: Pooya: You are listening to FilmFad.com’s FadCast Episode 130. Ryan: With our special guest, wi...
Ruud Kleinpaste: What you need to know about biodynamic wine
When we select a bottle of wine to take home for dinner we often do not really think about choosing an organic wine, do we?Next question: How often do you consider purchasing a biodynamic wine?I went to the organic/biodynamic viticulture Conference in Blenheim a few weeks ago and was amazed how many wineries are looking after their soil, the biodiversity and carbon in their vineyard.It makes total sense to have practices that minimize the footprint on the Planet and more and more wine growers “get” that.What does it mean?Many different things: No synthetic pesticides, fungicides and herbicides. Instead plant in between the rows a host of flowers and crops that feed not just pollinators in the landscape, but also the parasitoids, parasitic wasps and predators that help the growers with pest control inside the developing bunches of grapes. Spoiling pests such as leafrollers and mealybugs.Growers also use cover crops in between the rows that, when mowed later in the year, provide a h...
HHH031 Sommelier Ryan Hess | Vinoteque on Melrose
In this podcast, I spoke with sommelier Ryan Hess (co-owner of Vinoteque on Melrose) to get some tips on how to taste wine: what's the point of swirling it; how to smell wine; checking out the "legs" and determining what they tell you about the wine you're about to drink. We learn what is biodynamic wine; go over some wine terminology so that we can all talk about wine and sound smart; find out the difference between natural sulfites and synthetic sulfites; what modern wheat and grapes have in common. Ryan shares a radically surprising suggestion (really!!!) for your next cheese board and we also learn why many wines are not vegan! Who knew?! Our wine tasting and discussion begins around 21 minutes. Starting at around 40 minutes, Ryan answers a few listener questions. Cheers! Show Notes: Chateau de Campuget rosé Doctor of Wine, Professor of Viticulture Enology The stomping of the grapes Sunstone winery New World wines vs Old World Natural sulfites vs Synthetic sulfites Malolactic f...
How To Taste Wine
I haven't thrown it back to my wine days in a little while, so I wanted to give you a little activity this Sunday, following along with a guided wine tasting from Episode 42 of WineLibraryTV. Do you like content like this, mixing it up a bit from my typical motivational / business content?
Hermann Seifried of Seifried Winery
Hermann Seifried of Seifried Winery in Nelson, New Zealand talks to us about volatile acidity and dessert wines.
Sam Harrop on winemaking faults and volatile acidity
Sam Harrop MW is a winemaker and an expert on all things wrong with wine. We talk to Sam about his analysis of wine faults at the International Wine Challenge, this week focusing on winemaking faults and volatile acidity.
Ep 067: The Grape Miniseries — Tempranillo
Facebook friends voted and the Grape Miniseries won for the topic this week! So for the first podcast of 2013 we tackle the King of the Spanish reds: Tempranillo. It has more…and less… to it than meets the eye. After lots of wonderful thanks and fun comments, we get to this fascinating, native Spanish grape. A few notes on it… The grape isfrom northern Spanish and gets its name from “Temprano” which means early, since it ripens 2 weeks before Rioja’s other important grape – Garnacha The wine is deep-colored, lower in acid and alcohol, andhas amazing ageability but a lot of times it’s kind of bland on flavor. If it’s got any flavor it’s kind of like berries, plum, tobacco, vanilla, leather, and herbs. It can be a lot better in a blend, as the folks in Rioja can tell you. Climate and elevation is everything for Tempranillo — it does best in cool climates and at elevation. Yields HAVE to be controlled to produce a good wi [...]
The Color of Red Wine
The color of red wine gives the taster many information about grape cultivation, variety, territory, soil and wine making technique. Most of the times a low transparency is considered as a quality factor, but not all the red berried grapes are capable of making wines with a dark and impenetrable aspect.
Barbera: the Red Crispness from Piedmont
Grape of very ancient origins - and mainly unknown - since the Middle Age it was known a red berried grape called "Grissa", which is probably corresponding to Barbera. A grape that in past times was associated to the production of common wines, thanks to the remarkable job of Piedmontese vintners, today Barbera is the mother of magnificent wines, among the excellencies of Italy.
Episode 35: Marissa Ross, Author of "Wine. all the time. the casual guide to confident drinking"
Marissa A. Ross is the author of the new book "Wine. all the time. a casual guide to confident drinking" The sel-proclaimed leisure enthusiast is a writer, award winning blogger, and humorist. Marissa is the wine editor of Bon Appetit magazine. We'll get into all things wine and the book with Marissa "Wine. all the time." is written in Marissa's signature comedic voice with personal anecdotes woven among it's lessons. The book will teach you to sip more confidently and make you laugh as you are doing it.
Yes Way Rosé & Marissa Ross
Today’s show is all about Women & Wine. We’re talking to Marissa A. Ross, founder of the “Wine. All the Time.” blog and the new book of the same name. Her second gig is wine editor at Bon Appétit and her reviews are quite unlike any you've ever read before. We also chat with the founders of Yes Way Rosé, the lifestyle brand that’s all about...rosé! Nikki Huganir and Erica Blumenthal have been friends since 8th grade and now they get to celebrate everyone’s favorite wine. (Well, ours at least.) Enjoy this happy hour!
Wine & Snack Fix While Chatting Wine Flicks
We’re cozying up to our favorite wine flicks. Our guest this week is Gary Matsch from Ready to Drink Packaging. Gary tells us about his super cool new design for single-serve wine that will change the way we drink and snack on the go … even at the movies! “Wine Anywhere. Wine Anytime.” Yes please! So get some popcorn and a glass of something good, because we dug up some wine movies, believe it or not, that even were new to us. This is a fun-packed episode that will have you set for a weekend of cozy
I Feel Vine: Episode 16 The Fame Fatale chats about wine movies
Leslie Gornstein of The Fame Fatale joins us again to wax poetic about wine movies.
Episode 9: "Hollywood and Vine" wine movie discussions with 2002 Joseph Phelps
In this episode Jonathan and Damien pop open a 16 year Joseph Phelps Monterey County blend called Le Mistral to see how well it held up. The discussion however quickly turns into their opinions of all the wine movies and the future of "Hollywood and Vine". They talk about many of the wine movies such as Sour Grapes, Somm, Bottle Shock, Sideways and The Red Obsession. Of course the conversation covers everything from "Why tasters often give Bordeaux a free pass" to the farmers of Barbaresco shooting cannons at clouds. We hope you enjoy the first show of 2019, they had a lot of fun recording it. Wine Tasted2002 Joseph Phelps Le Mistral - Monterey County, California Read our Spilling the Truth wine blogEpisode 9: Hollywood and Vine with a 2002 Joseph Phelps
Episode 13: What's in a Glass?
On this episode, Sommeliers Ben Draper and Jason Booth break down the basics of wine glasses so that the information is crystal clear. CRYSTAL CLEAR. Enjoy these two Homies while they go back and forth explaining just what's so special about wine glasses and why the heck there are so many different types. Cheers!
Ep12: How to Serve Wine & Everything You Need To Do It
Ditch the wine charms you added to your cart while drunk on Etsy and get ready for Adam and MAR to tell you exactly what you need-- and don't need-- to serve wine. They discuss everything from wine keys to chilling vessels to Coravins to glassware over a bottle of the Kindeli "Verano" rosé from New Zealand. They also talk about MAR's tits' hate mail, unsustainable vices, skydiving, and incest porn, but somehow NOT Rick & Morty? It's fine, you'll be a better host after this. Theme music by Monster Rally.
Does The Shape of the Glass Really Matter?
I recently attended a huge wine show at the Javitz Center in Manhattan called VinExpo. There were 1000’s of wines to try, plus a few sprits – I had some wonderful whiskey from France called Half Moon. There were also classes and seminars. I attended a seminar sponsored by the Riedel company who makes beautiful glassware – mostly wine glasses. In fact we use Riedel wine glasses at the Private Club where I work. The purpose of this seminar was to show that the glass has a substantial influence on your experience drinking the wine. Of course these glasses look beautiful, so that’s a great start. They feel great when you pick them up and are perfectly balanced…we all know to hold a wine glass by the stem yes? In fact it was said in the seminar “if a glass has a stem, use it!” This is of course so that you do not warm up your wine or whatever beverage with your body heat. I caught up with Anne Koziara, who gave the seminar, on the exhibition floor after … we’ll talk to her in just a moment. Our sponsor this week is CAKE POS from Sysco. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale - CAKE does that for you. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale - CAKE does that for you. You can automatically save information and review it later, from anywhere. That means maybe as the manager or owner can maybe actually take days off, which can be pretty rare in the restaurant business. No matter where you are, you can check in on daily reports and know they’ll be up to date. To get started with CAKE, check out trycake.com/bartender. For our Bartender Journey listeners, you can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo! Please feel free to get in touch for any reason. You can email me directly at firstname.lastname@example.org. If you have an interesting story to tell, please get in touch. I’m looking to line up guests for the next few weeks. Don’t forget about our sponsor CAKE POS. Find our special link for our Bartender Journey listeners at trycake.com/bartender. You can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo! Or just go take a look. It’s a big help if you just go to that URL so that our sponsors to see the Bartender Journey listeners are at least clicking through to check it out. trycake.com/bartender. Toast: May we always part with great regret and meet again with pleasure.
035: Part 2 – More About Wine – What Are Tannins? – Best Glassware – Tastings – all with L.A. Perkel
Tannins and Wine Tastings, among other things. Listen in and find out from L.A. Perkel as she teaches us all about the world of wine. L.A. will pick up where she left off and teach us about champagne, how wine turns to vinegar, which glassware to buy if we can only fit one set onto our shelves - and much more! This is Part 2, a second episode with L.A. Perkel, wine sommelier and private wine curator. Resources: L.A. Perkel: email@example.com; Instagram: @laswineofile Wine Institute The House of Lee NYC is available atApple Casts/iTunes, Google Play, Stitcherand your favorite podcast app. Call or email Lee with your comments and questions for the show at: lee @ wleefm.com or (212) 6 5 5 - 9 8 4 0. Lee can also be found on Facebook andInstagram. She's working on Twitter...
3 Sauvignon Blancs from 3 Different Countries
We tasted 3 different #sauvignonblancs from 3 different countries at #Garys Wine & Marketplace in #Wayne, NJ -- and could clearly taste the difference. Taste along with us. Ara Pathway, #New Zealand http://www.garyswine.com/fine_wine/new_zealand/24297.html Domaine des Cotes Blanches, Sancerre, France http://www.garyswine.com/fine_wine/france/12254.html Round Pond, #Napa Valley, CA http://www.garyswine.com/fine_wine/california/04248.html
The Charms and Challenges of New Zealand Sauvignon Blanc
Sauvignon Blanc put New Zealand on the world wine map. But is it a one-trick pony or are there new discoveries and surprises when it comes to how, and where it’s made? With Contributing Editor Christina Pickard Wines Discussed: 4:07Nautilus 2017 Sauvignon Blanc (Marlborough) 11:17Clos Henri 2017 Petit Clos Sauvignon Blanc(Marlborough) 17:53Peregrine 2017 Sauvignon Blanc (Central Otago)
Sauvignon Blanc - The Wild White
Sauvignon Blanc is a great bang for your buck wine. Most of the wines featured in this show retail for $13 or less and none of the wines cost more than $18. Good quality and value is what you can look forward to when you drink Sauvigon Blanc. It's possible to spend more than twenty dollars on a bottle of Sauvigon Blanc, but the increase in quality relative to what you pay is marginal. Sauvignon Blanc is food friendly and pairs well with oysters, shellfish, Sushi, Thai and Indian cuisine. Sauvigon Blanc goes well with many cheeses as wellanda classic pairing partner for Sauvigon Blanc is goat cheese. Taste along with usand learn about the different styles of Sauvignon Blanc as we discuss wines from five different countries.
Ep 061 - Around the World with Sauvignon Blanc
he first Friday in May is International Sauvignon Blanc Day; to honor this popular grape variety, we’re going to explore major regional Sauvignon Blanc styles and their flavors. In this week's episode, we discuss: Where Sauvignon Blanc comes from How the vine grows Winemaking styles Food pairings Three main regional styles, where to find them and flavor characteristics
This week's show is about Sauvignon Blanc, the grape of the Loire. I continue the basic wine tasting series focusing on aroma, showcase wine podcasts and share listener comments. Wines tasted: - Kim Crawford, Sauvignon Blanc Marlborough 2004 ($16) - Sterling Vineyards, Sauvignon Blanc Napa Valley 2003 ($10) - Veramonte, Sauvignon Blanc Casablanca Valley, Chile 2003 ($8)
VinoWeek Episode 34 - Wine Crimes
The former owner of Premier Cru wines a now defunct retailer in Berkeley, California has pled guilty to running a wine Ponzi scheme and has cut a deal with federal prosecutors. There's gold in those hill. At least that's what famed grape growers Andy and David Beckstoffer are hoping for as they work to raise the quality and notorietyof grapes grown in the Red Hills of Lake County, California. The Soberanes Creek fire continues to burn causing lots of concern for residents and farmers in Monterey County. There have also been a number of wildfires in Europe. Adam Teeter pens an informative post on understanding tannins in red wine. Here's a good post to show what organic farmers battle through to provide us with a healthier product. John Fodera has just posted a comprehensive report on currentChianti wines. If you're a fan of Chianti Classico it's a must read. As always thanks for listening and please tell a friend.
Ep 084: Tuscan Wine Regions
After last episode's overview, we left you hanging! From Super Tuscans to Brunello di Montalcino to Chianti and Vino Nobile and a bunch in between, this week we cover the main wines of Tuscany and give our 2 cents on what's worth seeking out!
Ep 045: How to Fill a Case of Wine
Sorry to be so late with this one — a death in the family has taken us off schedule with lots of things, including the podcast. But we’re back on track this week! And I think this one will be useful. This week MC Ice and I give some suggestions on what to buy if you’re shopping for a case of wine (which makes sense because you usually get a discount for doing that!) Since I know you’re not going to be able to take notes on everything, here’s the rundown of our recommendations: Sippers Cava, Albariño, and French Rosé (dry, not sweet blush wine!) Versatile/Food Wines Whites: Sauvignon Blanc, lightly oaked Chardonnay, dry Riesling Reds: Pinot Noir, Zinfandel, Chianti or Barbera, Malbec or Tempranillo, Cabernet Sauvignon or a red blend that contains it The Wild Card/Something New Sky’s the limit but we mention…Grüner Veltliner, Monastrell, Torrontes, and Nero d’Avola The grape of the week is Petit Sirah…and we ex [...]
Today's show is about Chianti, Tuscany's famous red blend. I also talk about strategies to get the best wine-by-the-glass in chain restaurants, read listener comments and cover my own tasting preferences to help you calibrate your taste buds to the reviews on the show. Wines tasted: - Castello di Gabbiano, Chianti Classico Riserva 2001 ($18) - Banfi Chianti Classico Riserva 2001 ($17) - S.Michele a Torri, Chianti Colli Fiorentini 2002 ($10)
Madeline Puckette-Episode 14 | Wine Folly | Wine Talk
Madeline and I shared a chat over Skype as she launches the newest wine folly book-magnum edition. - She is an author, certified sommelier, graphic designer and musician. We chat about this newest book and her time spent with the rest of the Somm film crew band of misfits. - We also get serious for a second and talk about Madeline the role model and her impact on young female professionals in the wine world. - Follow Madeline on Wine Folly here! https://www.instagram.com/winefolly/ - For all podcast updates, follow us on Instagram here http://instagram.com/ianswinetruths/ - Website ishttp://friendsofthevine.podbean.com/ - All podcast links can be found here-http://linktr.ee/ianswinetruths - Audio recorded over Skype interview from her home in Washington State. - Intro courtesy of Shakamoraine. Follow them here: https://facebook.com/Shakamoraine/
121: Madeline Puckette, Founder, Wine Folly - Approachable Graphic Wine
Madeline Puckette started Wine Folly to make wine approachable to all. She started out a musician and artist then applied that creativity to teaching others about wine. We chat about music, entreprneurship, and learning wine. Continue Reading→
Wine Folly with Madeline Puckette
A lively look at the world through Madeline Puckette's eyes. She is the inspiring force behind the award-winning website winefolly.com, and co-author of the NYT best-selling book, Wine Folly: The Essential Guide to Wine.
Madeline Puckette pt 1: Certified Sommelier & Content Director of Wine Folly
Madeline Puckett is a certified sommelier and the content director at Wine Folly. Our conversation was too long to fit into one podcast episode, so I’ve had to split it. while the 2nd episode is about is more focused on wine-related content, First episode is more or less about business, with a “history of madeline’s wine enthusiasm” at the beginning. We talk about how Madeline got started in the wine world, what went into taking the Certified sommelier test, why passion does not equal long-term success (in creating a business), how she views failure & the core values used to run Wine Folly, how she got involved in the Somm movie.
Ep 141: Wine Trends with Madeline Puckette of Wine Folly
This week we talk to Madeline Puckette of Wine Folly, the amazing wine blog that has brought the art of design to the wine world. Wine Folly's information and outstanding graphics have made wine accessible for wine lovers near and far and I was excited to speak to Madeline about how her concept for Wine Folly has evolved and her upcoming book. Most of the podcast is then devoted to a little crystal ball gazing -- we discuss where we see the wine world going in the next few years and why! Thanks to Madeline and we wish her every success with her book. Visit her here: www.winefolly.com
Madeline Puckette Pt 2: On Wine Folly
This is part 2 of my 2-Part interview with Madeline, in which we talk about the creation of wine folly, her systems & inspiration used to create the content for wine folly, commentary on one of her blog posts on “selection massage", the future of wine folly, and how she focuses to make it all happen.
A Zippy Talk With Madeline Puckette of Wine Folly
How do you learn about wine without memorizing places on a map? Madeline Puckette of Wine Folly shares educational tips combining her graphic design background with her zippy personality. We also share a couple wines from Bellwether Wine Cellars in the Finger Lakes and I get introduced to Childish Gambino.
Madeline Puckette, Author of WINE FOLLY: MAGNUM EDITION
Madeline Puckette, author of WINE FOLLY: MAGNUM EDITION, talks about working as a husband/wife team, how to host a wine tasting party, why her first book experience was so difficult, and what to look for when tasting different wines.
Ep 027 Top 7 Fun Facts About Wine
This week Rick and Elizabeth give you some awesome and random facts about wine that you can pull out at a party, family function, or anywhere else you need to make small talk! Elizabeth dorks out on wine history and stumps Rick on the Latin name for the Grape of the Week. Here are the show notes: We start with a few shoutouts to awesome reviews on iTunes and fun comments on Facebook And we answer another listener question! We want you to Call us!!! Do you have a wine-related question for Elizabeth? Anything goes! Call 800-599-8478 (in the U.S.) or 1-415-226-9105 and dial extension 5 to leave your question for the Wine For Normal People Podcast, and we will play it on the show! Listener Question - from Scott of MA (Rick’s home state!) Main Topic - Fun Facts About Wine (or, Wine Trivia) Aroma v. Bouquet: What are they…really? Wine History: Paranoia about poisoning — the origins of “drinking to your health” — and, the potential origins of the word &# [...]
Episode 10: Winemaking...It was Ferment to Be.
"How do you make wine????" Yelled the frustrated man on the street corner. To which the Sophisticated Homies Ben and Jason replied, "we'll tell you right now Homie!" And that's the history of this podcast idea. This is a very simple, very basic podcast, focusing entirely on the subject of winemaking. We really hope you learn the basics of how wine is made. And if you don't...pay attention idiot!
Like Wine for Chocolate
This month the theme is provided by celebrated food blogger Clotilde from Chocolate and Zucchini, who challenged us with theme of, “Like Wine for Chocolate“. Instead of just selecting a varietal or wine region, she has given us a recipe to match a wine; in fact, the most challenging match I can imagine: wine with a chocolate cake. When announced, this sent me to the basic rule of thumb to match a sweet dessert with a wine of more sweetness, and chocolate with a very fruity wine of high alcohol. All roads led to the great vintage wines of Porto. Since I assumed most WBW participants to go down this road, I thought slightly differently. First, in selecting a fortified wine from Clotilde’s native France, the somewhat cult status Banyuls, and then with a big, ripe Zinfandel from my native state of California. Since I am not well educated in the fortified wines of France, I trusted the advice of Solo Vino’s experts, Robert and Chuck, to steer me to M. Chapoutier Banyuls from the 1998...
Episode 2: Cabernet Sauvignon--Long Live the King
In this Episode, sommeliers Jason Booth and Benjamin Draper dive into the world of Cabernet Sauvignon. Here, you'll learn all the basics of Cabernet Sauvignon, the king of the wine grapes. We'll take you region to region, label to label, and explain some of the major differences in wine style based on where in the world the wine is coming from. We'll also talk about a lot of nonsense that you should ignore. We'll also write a description for this episode that is too long. We'll also be repetitive. Repetitive. Hope you enjoy Homies.
Ep 013 Food and Wine Pairing - The Great Controversy
The mystical subject of food and wine pairing… Is it an art form? Is it chemistry? Is it all nonsense? Elizabeth and Rick answer these questions, spark some controversy, and provide some guidance to help make sure your next meal and wine selection are perfect. Show Notes: Shout-outs - Some really funny Twitter replies, comments on the blog, and Facebook posts Main Topic - Food and Wine Pairing The great controversy - should we drink what we like? Elizabeth’s metaphor for food and wine matching Some basic rules to remember The regional influence on food and wine pairing Dessert!! Should you drink wine with sweets? Grape (or Wine Style) of the Week - Rosé (roh-ZAY) How rosé wines are made Grapes from which rosé is made Well-known regions for producing rosé wines Typical flavor profiles of rosé Sponsored by the free Hello Vino mobile app (iPhone & Android) More at the Wine for Normal People blog Tweet This [...]
AS 020: Wonderful World of Wine w/ Sommelier Madeline Puckette
In this episode, certified sommelier Madeline Puckette talks everything wine-related, from her first sip of wine at age 9, to losing her job and landing her first job in the wine industry, to the creation of the Wine Folly blog and books. And of course, Madeline will teach you some wine basics like how to find a great wine that fits your palate and budget and how to use your retro nasal (your 6th sense for wine tasting!). Read more at adultstruggles.com/episode020
Episode 15 Going over some white wine basics tastes AND smells in some cases!
Listen in on some new takes to buttery, but pear... Wait is that green apple in my Chardonnay? And the "Cat Piss" in the glass that tastes delicious! Hear me totally mess up the Riesling names of sweetness. Sorry for my German pronunciation! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Ep 101: A Few Wine Book Reviews
This week we discuss three recently published books by noted wine authors. We talk about the basic premise of each book and then give our take on whether or not they're worth reading in our opinions. The three books are: "How to Love Wine: A Memoir and Manifesto," by Eric Asimov, Chief Wine Critic of The New York Times. "The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste" by Jon Bonné, the wine editor of the San Francisco Chronicle. "Buy the Right Wine Every Time: The No-Fuss, No-Vintage Wine Guide" by Tom Stevenson, noted wine writer.
Professor Chris Howe on the parentage of Chardonnay
Chris Howe is professor of plant and microbial biochemistry at Cambridge University. We find out how he discovered the parentage of the Chardonnay grape.
Ep 010 - California Chardonnay
This week's episode explores California Chardonnay including the history of the grape, styles of winemaking, and wine recommendations.
The theme of today's show is the great white grape of Burgundy: Chardonnay and I also feature a "virtual" wine tasting of three wines made from this grape. Wines tasted: - Antonin Rodet, Chateau de Chamiery, Mercurey blanc 2001 ($19) - Cambria, “Katherine’s Vineyard” Chardonnay 2003 ($17) - Gallo of Sonoma, Sonoma County Chardonnay 2003 ($9)
Chardonnay is one of the most famous grape varieties across the world. Made in a wide range of styles, it can provoke strong opinions. This episode explores the grape, the styles of wine it makes, and the regions in which it's grown.
How to taste wine the WSET SAT L3 way with Godfrey Spence Part 2
Godfrey Spence talks us through WSET Level 3 descriptors for how a wine tastes on the palate.
Flavor Forward: A Taste of Downtown L.A.
How are downtown chefs curating our cultural palate? New culinary projects are stirring up a neighborhood renaissance as the city’s best chefs are blending their ethnic and cultural traditions with the contemporary taste of eclectic Los Angeles. Join us to explore this diverse panel of chefs who are pushing downtown’s flavor forward. Stay for a post-panel tasting reception in the library courtyard, complements of participanting restaurants.
#5 Craft Beer's Sensory Goddess
Gwen Conley has her dream job: She tastes beer for a living at The Lost Abbey, a brewery in Southern California. On this episode, Gwen talks about the 18-month training process she went through to refine her palate, and her ideas about what you should be drinking.
Improving Your Palate With Triangulation
One of the most important things we can do for coffee is to improve our palate. But how do we begin to hone in our sense of taste and ability to describe the flavor? Well... triangulation might just be the answer you've been looking for. Whether you have been in coffee for a while or have just started this is a skill you will want to practice. Join us as we talk about this method and how it can help you become a super taster! www.beanstuff.com --- Support this podcast: https://anchor.fm/beanstuff/support
VinoWeek - Episode 44 - Winter Rains End California's Drought
The final week of February 2019 was a disaster for Sonoma County residents and for business owners in the recently developed Barlow center in Sebastopol, California. The Russian River Valley suffered some of its worst flooding in decades. Bill and I both live in Sebastopol and we have a lively discussion about the floods and what the future holds for the affected areas. Brent Young writes an article to explain how vineyards are impacted during winter flooding. The interstate battles between California and Oregon vintners continue as Solidarity of Oregon has prompted Eric Cohen, owner ofJustice Grace Vineyards to bring his attorney into the fray. Australia is hot. What type of impact is climate change having on this wine growing region? Glyphosate a key ingredient in the weed killer Roundup has been detected (in low levels) in several leading beer and wine brands. Should we be concerned? Bill and I discuss these topics and many more in this weeks addition of VinoWeek. Thanks to every...
Ep 098: Listener Q&A/ Grammar Girl
After a few great questions from listeners, we have a celebrity guest: Grammar Girl, the best selling author, award-winning podcaster, and brain behind Quickanddirtytips.com. She answers dorky questions about wine grammar in her fun, brilliant style! Listener questions were: What does it mean exactly when someone says a wine is rustic? Have you found wine shopping to be like fashion i.e.; certain items are a better bargain at certain times of the year? Unless I have a specific meal I am planning I tend to buy the same wine to drink and I go through stages. Am I messing up my palate by having a standard that I always go to? I sought out a Blaufränkisch and I was really surprised by how sweet it was. Is this typical of all Blaufränkisch , a Hungarian style, or just that vinter? And then we get to the famous Mignon Fogarty, AKA Grammar Girl! She answers three questions for me: Should wine types (Cabernet Sauvignon, Merlot, etc) be capitalized in writing? Why are some wine types not c...
Episode 36-Havest Issues, Favorite Wine, Upgrading Your Palate, Grape Waste, Wine And Teeth
The Wonderful World of Wine (WWW) Episode 36 2018 Harvest Issues Favorite Wine Upgrading Your Wine Palate Grape Waste Wine And Your Teeth
EGT 004 – Developing a Wine Palate
This episode was supposed to be about food pairings but it very quickly went off topic and focused more on how begin developing a wine palate so you can make informed choices when you want to pair wine with food. It's a little longer than usual, but hopefully the information is useful enough that you won't mind.
Ep 024: The Grape Miniseries…Chardonnay
And finally, we tackle the big dog of the whites: Chardonnay. So many styles, so little time. MC Ice steps in while Rick is on summer break! Here are the show notes… Some fun facts about the Chardonnay grape (the real dorky stuff and some surprising things about how boring the grape is on its own…) Typical profiles of the Old World v. New World Styles Major (and not so major) growing regions in the Old World: Burgundy, Champagne, Northern Italy, Austria, Germany, Eastern Europe Major growing regions in the New World: South America, South Africa, Australia, California A word on food and Chardonnay pairing… Chardonnay is such a huge topic that we couldn’t do anything but brush the surface. If you’ve got questions post them on Facebook or Tweet us @Normalwine Like this? Then, tell the world: Please drop a comment on the Wine For Normal People Blog or Facebook Page. Dig the podcast? Please review us on iTunes and we’ll give you a shout out! Sponsore [...]
Wines from Germany
As the nation is gripped by World Cup fever we explore how German wines are faring in the UK with Lisa Grimley from Wines of Germany.
Ryan O'Connell & Youtube Wines!
Ryan O'Connell (Will and Grace, Awkward) joins Ellen and Shaughn to whine about famous Youtubers. They pair it with a Matteo Corregian Roero Arneis DOC from wine sponsorGregory Condes Wines. The hip sip tip from Ellen is a Napa Cabernet Sauvignon from Shafer named TD-9. Shaughn's hip sip tip was a super fancy Côte Rotie aka Northern Rhone Syrah. In between whining Ryan details his rocky relationship with Kim Crawford, Shaughn tells stories of Hollywood parties with Logan Paul, and Ellen spills goth life with Marilyn Manson details. Then the Los Angeles wine scene gossip gets hot from what's good at the grocery store (Ravenswood, Miraval and Fetzer) to where to shop (DomaineLA, Silver Lake Wine, Lou) to what bars to hit (Tabula Rasa, Bar Bandini, Everson Royce Bar). The lighting round covers what "arneis" means, the difference between organic wine and wine "made with organic grapes", and who has the top billboard song. Sadly it's not My Bloody Valentine. For information regarding yo...
Ep. 164 Monty Waldin interviews Bianca Ferrini (Podere Giodo)
In this episode Monty Waldin meets Bianca Ferrini, whose family owns Podere Giodo in the Montalcino area of Tuscany. Bianca tells Monty about the winery’s production of Sangiovese-based Brunello di Montalcino and Toscana Rosso IGT. Bianca talks about the winery’s location and soil and the most important markets for their wines, namely the United States, Norway, and Sweden. Tune in to learn more also about Poderi Giodo’s new endeavor in Sicily in the Etna area with Nerello Mascalese grapes!
Is There Such a Thing as L.A. Cuisine?
In Los Angeles, you can eat Chicago-style deep dish pizza and New York-style steaks, Buffalo chicken wings and Philly cheesesteaks, Southern barbeque and Seattle salmon. But try to find a restaurant boasting Los Angeles cuisine anywhere in the world. Nobody thinks of McDonald's, Johnny Rockets or the Caesar salad as coming from Southern California. They think of them as coming from America. L.A. Weekly food critic Jonathan Gold asked, what is Los Angeles food? Providence Restaurant’s Michael Cimarusti, Palate Food & Wine’s Octavio Becerra, and Angeli Caffe’s Evan Kleiman consider how the ports, the produce, the people and the tacos shape L.A. food.
Ep 156: Wine of Ancient Rome
First we hit on the Background on Roman Empire The Roman Empire lasted from around 753 BC until 476 AD and encompassed most of Europe The impact was far, wide, long lasting – Romans started the industry all over Europe AND they discovered winemaking practices that are still around today Expansion of Wine We discuss the Greeks and how they got the ball rolling with viticulture in Italy Then we go over the conquest of Europe by the Romans vis a vis wine – from the Punic Wars and Carthage on. Spain, Gaul (France), Germany, and Britain Golden Age of Wine We talk about the Golden Age of wine in Rome in the 2nd century BC We discuss the medicinal, social, and religious roles of wine -- including how it was used by wealthy people to show their friends how rich they were The transformation of wine into a daily necessity where everyone from the rich to slaves drank it Viticulture in the Roman era The concept of terroir is not new – writers from Pliny to Columella discussed the relationshi...
Ep 089: Terroir v. The Winemaker
After shameless plugs for our nomination for the Best Food & Drink Podcast Award (such an honor to be nominated!), and a reminder about the wines I selected for you to check out and buy on Vinport.com, this week we delve into a thorny issue in the wine world. Which has a bigger influence on wine: terroir or the winemaker? We bring up arguments for both, go in circles and then ask you to send us your conclusion! Find us on Facebook: Wine for Normal People Twitter: @normalwine We reference an article by Jamie Goode, an excellent and noted wine writer in which you may be interested: Terroir: muddy thinking about the soil? Thanks for listening! Please send us your thoughts on this topic!
Ep 055: Improving and Understanding Your Palate
This week we talk about some tactics for improving and understanding your tasting skills and palate. I’ve been doing a ton of classes lately and have realized that so many people are spooked by describing wine and think they have poor senses of taste. Nah! We tackle four tips that can help you improve or at least understand your palate! 1. Build your “taste pantry” — including a story about me licking a golf club 2. The importance of state of mind when tasting wine (and why not to taste with jerks) 3. Figuring out how to define what standard BS wine terms mean to you 4. M.C. Ice and I do a little battle over nature v. nurture on the palate…you’ll be surprised at who takes what side. And the Grape of the Week: Norton, an American original! As a bonus, here is the picture we mentioned at the end of the podcast. If you like the podcast, please review it on iTunes, drop a comment below, or join the awesome conversation onFacebook (Wine F [...]
Ep 056: Italy Overview
I’m totally torn about this week’s podcast. I almost gave up and decided not to launch it, but M.C. Ice and some Facebook friends encouraged me to go for it. What’s wrong with the Italy Overview? I think it was such a big topic that I lost steam. I thought it was a little low energy this week and I apologize. That said, I’m launching it anyway. If it’s your first podcast…PLEASE give us another listen. Not our best work. Click here to take a listen: Here are the notes: We hit on some stats about Italy and how I think it’s amazing that people feel any level of comfort with Italian wine, when it’s such a complex, confusing, and inconsistent product. I explain why wine is like breathing in Italy and how it’s viewed differently there than in most other countries. We discuss the staggering number of grapes, a rough overview of geography, and then we DORK out on history — we throw in a little Latin, talk about [...]
Ep 064: Oak Revisited (Dork Remix)
When we first started the podcast, we didn’t know what the appetite for dorkiness was. After almost 2 years of doing this, we’ve realized it’s VORACIOUS!! Yay! That means I can go hog-wild in a crazy oak-a-palooza. After our newly revamped “Listener Feedback” segment, where we ask you if you want to chat and be on the podcast (we want to hear from you!), we hit the main event. This week we’re feeding the beast with 48 minutes of dork-dom. M.C. Ice and I hit one of the most important topics in wine, in detail. Here are the high level points: Philosophies on the use of oak Flavors from oak Some important factors that go into barrel making/oak selection by winemakers — location of the forest, new v. used, size, wood drying methods, and why M.C. Ice only wants wine from “split” wood barrels… After this total nerd-fest, we just keep it going with a fabulous Grape of the Week (yes, we’ve been slacking!): Blaufränkisch [...]
Ep 080: Veneto, Italy
If you're going to tackle sub-regions of Italy, you probably should do the biggest volume producer of the country first, right? And that would be Veneto. Home of Verona, Venice, and Vicenza this area is a juggernaut in winemaking. In this episode we cover the good, the bad, and the flavorless lemon water. We talk about the split between varietal-producing areas and blend-producing areas. Download us on iTunes or click to listen here. As promised, here's a list in case you didn't get it on the podcast: Bardolino Bianco di Custoza Valpolicella Valpantena Soave Gambellara Valpolicella and Amarone Breganze Colli Berici Colli Euganei Lessini Durello Piave Lison-Pramaggiore Montello e Colli Asolani Prosecco di Conegliano-Valdobiaddene Enjoy! _________________________________________________________________ Thanks to our sponsor, audible.com. Get a FREE audiobook download atwww.audibletrial.com/winefornormalpeople. There are more than 100,000 titles to choose from, including some great win...
Ep 092: Serving Wine at the Right Temperature
Temperature can help make or break a wine's flavors and aromas. In this episode we cover the right temps for certain wines and then tell you what to do to fix the temperature of a wine if you need to serve it and it's not quite right!
Ep 093: What is Residual Sugar?
Residual sugar is a term that wine people love to throw around. Although you may have a vague idea of what it is, this podcast will clear it all up. We'll talk about this term, why RS exists in wine, what it can taste like, and why it all matters so the next time someone spouts things about this term, you can explain a thing or two to them!
Ep 103: Marketing Wine to Women
This week Rick makes a comeback! We get a little industry insider-y, discussing the irritating practices and dumbed down way wine is marketed to women and, specifically, to moms. I have to admit, this holds a special place for me since I was a wine marketer but always found the generalizations made so demeaning. This one's a little nerdy, but I hope you enjoy it! Oh, and it features a clip from "A Beautiful Mine" by RJD2 in the intro. Download it here: https://itunes.apple.com/ca/album/beautiful-mine-theme-from/id327091770
Identifying Wine Flaws
One of the most common questions I get is about random stuff floating in wine and what to do with it. In this episode we cover it all -- wine diamonds, sediment, spritz, clouds, and cork -- and explain what they are and what to do when you encounter them!
The Best Regional Wines of Northern Italy - Dall'Uva
Sommelier Michael Horne of Dall'Uva shares with you the best regional wines of Northern Italy, including Barolo, Barbaresco and Friuli Pinot Grigio. This is part 1 of a 3-part series on Italy's best regional wines. Pour yourself a glass of Vino Italiano, pull up an easy chair, and join us for today’s Tasting Notes Podcast. TRANSCRIPT: Find the written transcript of this Podcast HERE: http://dalluva.com/l/podcast2
Ep. 52 Monty Waldin interviews Tim Manning (Vinochisti Winery)
In this episode Monty Waldin interviews Tim Manning owner of Vinochisti Winery in Tuscany. Tim tells Monty all about his experiments with Italian native grape varieties such as Sagrantino, Erbaluce, Vernaccia di San Giminiano, and Lacrima di Morro d’Alba. Tune in to discover another exciting wine-making and ‘wine-anarchist’ story from the heart of Tuscany!
Ep. 78 Monty Waldin interviews Assunta De Cillis (Cantina Due Palme)
In this episode Monty Waldin meets Assunta De Cillis, General Manager at Cantina Due Palme in Apulia. Monty and Assunta discuss local native grapes such as Malvasia Nera, Negro Amaro, and Primitivo. Assunta also talks about the famous Salice Salentino DOP and presents the coop’s new Negro Amaro-based wines vinified with the Charmat method in both wine and rosé. Tune in for a conversation about the main foreign markets for the coop and delicious local food and wine pairings! -- [This podcast has been recorded during “Vi.Vite – Vino di Vite Cooperative” an event organized by the Alleanza delle Cooperative Italiane (Alliance of Italian Coops). This episode has been brought to you by Vinitaly 2018, taking place in Verona from April 15th to 18th. Vinitaly is the wine exhibition that helps you discover and get to know Italian wine and features over 4.200 wineries.]
Season 2, #28 "Buongiorno" Guests: Meredith Sutch & Elena Barbero Wine:Sito dei Fossili, Barbaresco
Emily & Michelle welcome Meredith Sutch & Elena Barbero to the podcast. Meredith works with the distributor Tavolo Vigneto to bring the wines Elena's company represents. They share two bottles of Italian wine from the region of Piedmont. The first is a white wine, Site dei Fossili made from the Arneis grape. The second is a red wine, Barbaresco often called the Queen of Wines from Piedmont. Michelle pledges to visit Elena on her next trip to Italy. They discuss the ways being a female Sommelier in the historically male-dominated industry has changed from when Meredith started and Elena's experience. Elena discusses growing up in Italy and beginning as a young child picking the grapes for her family's vineyard. Meredith, Elena, and Emily encourage Michelle to continue developing her wine palate and tell her it's totally okay to continue to treat herself to high quality wines. Elena says the important thing to remember about drinking wine is you are sharing the happiness not only of the winemaker but also of the friends with whom you are sharing it. Thank you for listening and subscribing to Cliterally Speaking the Podcast. Visit our website: www.cliterallyspeakingpodcast.com Facebook: @cspeakpodcast Instagram: @cliterallyspeakingthepodcast Twitter: @cliterallyspea1 Please call our comment line: 812-727-0794 Watch our youtube channel (Cliterally Speaking the Podcast) for all the behind the scenes discussions during our recording sessions. And Subscribe, Like, Share our podcast with EVERYONE
The Italian Wine Culture, with Diana Zahuranec
Join us to discuss the differences between Italy and North America in wine production, as well as in how wine is consumed and socially perceived in the two countries. In the second part of the episode, Diana gives a roundup of Piedmont's native grape varieties and world-renowned appellations, such as Barolo, Dolcetto, and Barbaresco.
Ep 040 – Barbera and Piedmont
In this episode we discuss the Piedmont region of Italy, it’s geography and climate, the history of the barbera grape, where the barbera grape grows and how it thrives, flavor characteristics of Italian barbera wine, and food pairings.
Dining with Mino Sept 27, 2014
Mino talks about becoming a "Local Hero" restaurant with CISA, and discusses the wines of Piedmont in Italy
Ep 182: Marina Marcarino of Punset, Organic Winemaking Pioneer of Barbaresco
Continuing the Women's History Month winemaker series, I speak with Marina Marcarino of Punset in Barbaresco, Italy. She is one of Italy's most respected and influential female winemakers. In the late 1980's, she ignored the norm and converted her family’s estate into a 100% certified organic vineyard. She is a kind, smart, savvy woman in wine and I learned so much from her about Barbaresco and organic farming -- you will too! Here are the show notes: We discuss Marina's childhood in Piemonte, the town of Alba and what it's really known for (hint: NUTELLA!) and why being a "bad baby" led her on a path to making organic wine. It's Women's History Month so we spend some time discussing her experiences as a woman in the wine industry and what it's like to raise a child and be a winemaker. We learn all about Barbaresco -- the difference with Barolo, the unique geographic features -- the Tanaro River, the consistent breezes, the differences between the diverse winemaking areas, and why ...
Episode 11: Nebbiolo
Episode 11 is all about celebrating one of our favourite grape varieties: Nebbiolo. This month we have a very special guest from Piedmont: Luca Roagna from the Roagna family, and we are also joined by Nebbiolo expert David Harvey from Raeburn Fine Wines. Check out the videos on our Facebook page and You Tube: www.facebook.com/BYOPodcast https://www.youtube.com/playlist?list=PL5UXSVPMFBt1awJ1jqwgfyyZnC6el01hV Thank you to Fera at Claridges for the beautiful space and service, you can book at at www.claridges.co.uk/restaurants-bars/fera-at-claridges and we highly recommend it! You can support us at www.patreon.com/bringyourown or make a one off Paypal donation to firstname.lastname@example.org. Please subscribe to the podcast to make sure you catch all future episodes: Apple Podcasts: https://itunes.apple.com/gb/podcast/byo-wine-podcast/id1272844694?mt=2 Spotify: https://open.spotify.com/show/419imp4vKuvT9DmLOBNcuW?si=XLIkdoDFRsqpV6VKnf4J4w Enjoy, follow and subscribe on social media @BYOPodca...
Ep. 53 Monty Waldin interviews Enrico Rivetto (Rivetto Wines)
In this episode Monty Waldin interviews Enrico Rivetto of the Rivetto Winery in the Langhe region of Piemonte. Enrico talks about Piedmontese varieties such as Nascetta, Barbera, Nebbiolo, but also a white grape called Nascetta. Enrico presents his wines and tells Monty all about his wine-making philosophy based on biodynamic principles. He also discusses his experiments with winemaking in claypot and terracotta containers. Tune in to discover another energetic Italian wine personality!
Ep. 89 Monty Waldin interviews Denise Marrone (Agricola Gian Piero Marrone)
In this episode Monty Waldin meets Denise Marrone at the Agricola Gian Piero Marrone in La Morra in the Langhe wine region in Piemonte. Denise together with Serena and Valentina are the three Marrone sisters who work in the family winery. Denise tells Monty all about her family history and her father Gian Piero’s pioneering work in the vineyard. She also talks about their signature Barolos, Barolo Bussia and Barolo Pichemej. Denise and Monty also discuss climate change and native grape varieties such as Favorita, Arneis, and Moscato.
Liguria,Italy - Wine Regions Episode #43
Liguria is a wine region located in the northwest of Italy, along the country’s famed Italian Riviera. To the north of Liguria is Piedmont; to the west are the Alps and Provence; to the east are the Apennines and Emilia-Romagna, and to the south is small border with Tuscany. Liguria is a long and thin region with rugged terrain, including plenty of steep cliffs and stunning views. ***Subscribe to our Channels for more: *** ► YouTube: https://www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: https://itunes.apple.com/us/podcast/bevcast/ ► Stitcher: http://www.stitcher.com/s?fid=233919&refid=stpr
Episode 26: Grapes of the Zodiac, Capricorn & Nebbiolo
The year begins in the workaholic sign of Capricorn, and that means Julie and Gina have selected another wine grape to match the stubborn, loyal, no-nonsense sign whose symbol is a goat. We continue the series, “the grapes of the zodiac” with a comparison of Capricorn with the Nebbiolo grape from Italy’s Piedmont region. It’s found in the Langhe DOC appellation but is best known for its starring role in wines from Barolo.
FCI 026 – Passing Through Piedmont with Diana Zahuranec
The degree of diversity in Italy never ceases to amaze me. The more I learn, the more I realize how little I know about this wonderland of cultural treasures. And by culture, we could talk about everything from art to language to food to architecture. Lately I’ve been learning a lot more about Piedmont (Piemonte), but unfortunately only virtually and vicariously. It’s one of the regions that I have yet to visit. On the podcast today is Diana Zahuranec who is an American journalist living in Piedmont. She is the English editor, and she writes and translates for the online wine tourism magazineWine Pass. (Wine)-Passing through Piedmont Appropriately, we started our conversation about the wine and cuisine of the region. Diana isn’t just a wine “appreciator,” like me. No, she actually has the credentials to go along with her enthusiasm. After graduating from Penn State in Anthropology and Italian, she attended the University of Gastronomic Sciences in Pollenzo for a Masters in Food...
Stefano Chiarlo and Chef Cara Stadler
Stefano Chiarlo and father Michele oversee Michele Chiarlo vineyards, producers of renowned Barolo, Barbaresco and Barbera wines in Piemonte, Italy. Senior Chiarlo led the way to modernize Italy's Barolo wines. At age 16 Cara Stadler made a 10 year plan to be a successful chef and restaurateur. In her 20s she opened Tao-Yuan restaurant in Brunswick, ME and Bao Bao Dumpling Bar in Portland and has received national acclaim for her menus of locally sourced ingredients with an East-West flair.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).
Episode 014, Elena Currado, Vietti
One of Piemonte's most adored producers, Vietti, was sold last summer. What does that mean for the brand and for the wines of this historic, family-run winery? This week John talks with Elena Penna Currado, wife of wine maker Luca Currado, to discuss the history, sale and to taste the wines of this dynamic and important producer.
Michael Garner Remembers the Great Personalities of the Piemonte, including Giovanni Conterno, Bartolo Mascarello, and many others
Michael Garner co-authored the book "Barolo: Tar and Roses - A Study of the Wines of Alba" and is writing the forthcoming "Amarone and the Fine Wines of Verona". Michael Garner helped write one of theclassic texts on the Piemonte and Barolo. In this episode Michael narrates a lively journey through his meetings with Giovanni Conterno, Bartolo Mascarello, Violante Sobrero, Luciano Sandrone, Lorenzo Accomasso, Beppe Colla, and many more Great names and personalities of the Langhe region in Italy. Plus Michael provides a bonus sneak peek on the topics of his forthcoming book, "Amarone and the Fine Wines of Verona," giving an overview of the wines of Valpolicella and Soave.
Nerello Mascalese is a unique Sicilian wine that everyone should try once. Find out where this grape grows, and the flavor profile of this amazing wine in this episode. Reviews and descriptions ofPassopisciaro,Pietradolce,Firriato, andTasca D’Almerita wine byJJ Buckley,VinePair, andKerin O’Keefe from WineEnthusiast
Ep 158: Did I drink wine when I was pregnant? Our story
We go out on a limb this week, sharinga personal story on a controversial topic. But after years of questions from moms and dads to be, it's finally time. Rarely do women in the wine industry discuss their relationship to alcohol when they're pregnant and the decisions they make about drinking while nursing. But just because it's not discussed widely, doesn't mean it's not on people's minds. This one's for you, moms and dads. It's not advice (I'm no expert or doctor) nor is it meant to persuade you to do anything. It's just our story of what we did and the how and why behind it because someone needs to say it. So at the risk ofeveryone thinking I'm a terrible person, I admit that I did, in fact, drink in moderation during pregnancy. I talk about why I made the decision I did and what moderation actually meant to me (I actually tell you what I did in each trimester), M.C. Ice discusses his thoughts on it, and then we debate a bit. Hope this helpful to some of you, anddoesn't alienate...
Ep 168: Campania, Italy
In the shin of Italy's boot, Campania is the province south of Rome. The area encompasses Capri, the Amalfi Coast, Pompeii and some of the most unique, tastiest wines in the world. Want to know what regions and grapes are up andcoming? Look no further.
Audio blog 10: Organic and Biodynamic Wine
There is a lot of buzz about organic and biodynamic farming but what is it? Why does it matter? Does it make sense? You judge after hearing this explanation of both practices. For the transcript and details, go to http://winefornormalpeople.com/blog
Ep 170: Isabelle Legeron, Leader of the Natural Wine Movement
What is natural wine, exactly? Isabelle Legeron, Master of Wine and leader of the natural wine movement & founder of the RAW Wine Natural Wine Festival explains it in great detail & talks about why it's so important for us to consider drinking natural.
Ep 175: Tuscany Overview with Filippo Bartolotta
We welcome our new Italy co-host, Filippo Bartolotta, a native Florentine, wine expert, writer, and travel company owner. This fabulous normal wine guy tells us about himself, about Italian wine culture, and about how to get the best out of Tuscan wine! The Show Notes: 1. Chianti is hard to recommend by appellation, the producer is more important ("heart and land"). Still, the best areas for Sangiovese are on the northern slopes. Areas between Florence and Siena like:Castelnuovo Berardenga, Castellina, Gaiole, Radda, Barberino Val d'Elsa, San Casciano are great. Colli Pisane, Colli Fiorentine, Colli Sienese have good wines as well. 2. Classico is a safe bet for an old school Chianti with: A light color licorice orange peel violet cherry terroir! 3. Chianti Classics a minimum of 80% Sangiovese but can be 100%. It includes native grapes like Colorino or Canaiolo, and Merlot, Cabernet, and Syrah in small proportions. 4. Classico also has aRiserva tier (aged a min of 24 months with a mi...
Ep 193: Lambrusco! An Awesome Italian Gem
Lambrusco is a family of grapes & a wine made from those grapes that's usually red, fizzy & refreshing! Made in Emilia-Romagna, east of Tuscany, this ancient gem got a bad rep in the 1980s but is making a comeback! We'll tell you how to get the good stuff!
How to Develop Your Wine Palate
Based on questions from two listeners, we dig into the ins and outs of aroma and taste, giving you actionable steps to build your sense of smell and taste...and vocabulary. Thanks to listeners Caryn and Ted for the topic!
Umbria, Italy with Jacopo Cossater Italian Wine Writer
We're honored to have guest Jacopo Cossater, wine writer for the most popular wine blog in Italy, Intravino, to discuss the Italian region he calls home: Umbria. Umbria is a small wine region but its wines are exquisite, as Jacopo explains on the show!
The Grape Miniseries -- Sangiovese
After a few years, we revive the grape miniseries with a star of Italy: Sangiovese. This week we dive into major detail on the grape -- from history to clones to soils to flavor by appellation, a truly dorky episode that will satisfy the dork in you!
The Grape Miniseries: Barbera
A grape that MUST be in your arsenal, especially if you like Italian food, Barbera is diverse, food friendly, and darn tasty. The trick to the grape is to figure out the style you like and the place it's made. In this podcast we cover it all!
How to Improve Wine Notes with Ian Renwick
Wine notes run the gamut--from detailed and esoteric (meat blood? Madagascar vanilla?), to cute-sy and dumb (like sunshine and puppies!)--but are they useful to us as wine drinkers? What's the goal of a note? What SHOULD it say for it to be meaningful? Ian and I discuss the state of notes and what we think could make them better. You'll let us know if we're on to something...
The Greats -- Barbaresco and Barolo
We cover Barolo and Barbaresco -- the two greats of Piedmont, Italy. These two wines are both 100% Nebbiolo, and are fragrant, tannic, acidic, and outstanding. We tell you the key differences between these greats and why each is a force in its own right.
The Grape Miniseries -- Nebbiolo
The great grape of Piedmont has a lot in common with the great grape of Burgundy, but it may be even more selective about site & growing conditions. We tell you what to look for in a great Nebbiolo, plus places outside of Piedmont doing a good job with it
What is Acidity?
Acidity is one of the key components of wine, along with tannin, alcohol and sugar/dryness. This is a completely dorky look at acidity -- what it does, why it's important, and then dive into different types of acid and why it matters.
This week we discuss Sicily, the largest island in the Mediterranean that has a wildness, a culture, and a wine portfolio all its own. From the islands that make luscious sweet wines, to the hot interior churning out fruity reds, to the elegant reds and whites of Mount Etna, Sicily has something for everyone and is on the rise.
What to Expect from Aged Wine
What happens to wine when it ages? What causes the changes in wine? What can you expect? We use our experience and some dorky science to explain the what and why of aged wine!
I Feel Vine: Episode 8 More Wine Words
Acid! Structure! Balance! Terroir! Complexity! One episode wasn't enough for the chatterboxes that are Blair and Kristen to tackle some of the best wine vocab for you.
Episode 94 - Wine Region - Piemonte
Episode 94 - On this week's "Wine Whisperer Wednesday", Jerry Greenfield talks about the famous Italian wine region of Piemonte.
123: Salt, Fat, Acid, Heat: The Elements of Good Cooking
The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.
58. Quadrupels, Cupcakes, & Cranberry Juice Cocktails
Here we are, well into 2016 and not nearlyfinished writing 2015 on checks and administrative forms. This lovely podcast occurred in the warm (quite warm), waning days of 2015…on an evening in which Greg decided to make cranberry juice and his unpredictable neurochemistry decided to toggle in the mildly bipolar manner that it often swings. This can be frustrating for Jen. However, when the toggle moves from draggy and depressed to frenetic and happy it’s ultimately amusing for Greg and anyone not living with him. Like you, dear listener. So have fun! Whilst Greg boils a pound of cranberries in a liter of water, in preparation for a New Year’s margarita variation involving cranberry-citrus juice/syrup, Wigle white rye, Solerno blood orange liquer, club soda, and bitters, your dynamic duo of drinking Del Ducas pair Brewery Ommegang Three Philosophers quadruple style ale with two cupcakes from Vanilla Pastry Studio in Regent Square. And wowee, wow-wow is that pairing wonderful! This ...
Cranberries - Superfood To Supercharge You (Part 2) - Sherry Torkos 9/12/15
Mark and Sherry talk about Superfoods to Supercharge your fall. Cranberries have a lot of health benefits, they help protect against bladder infections in women. The compounds that are in cranberries actually change the structure of the ecoli bacteria, it actually morphs the bacteria so it can't stick on the bladder wall. The best way to get the most out of cranberries it to take a supplement. Pure cranberry juice is almost impossible to drink because its so tart and therefore a lot of sugar or sweetener needs to be added to make it drinkable. Taking a cranberry supplement is a better way to avoid all the sugar. Sugar can affect the immune system and cause inflammation so it's important to not take in extra sugar while trying to get the health benefits of cranberries. Sherry Torkos, a Holistic Pharmacist, joins Mark Alyn to talk about natural medicine. Sherry was diagnosed with Celiac Disease in the 80's when she was a teenager. Im the 80's no one really knew what Celiac Disease eve...
#1012: MM- The Health Benefits of Balsamic Vinegar
Have you ever heard of something called balsamic vinegar? This is Judy Gaman and this is your Staying Young Medical Minute. Balsamic vinegar is a common ingredient in marinades and salad dressings. Not only does it taste great, but it also has a ton of health benefits. Balsamic vinegar contains acetic acid and antioxidants that can help clear up your skin when ingested over time. Do not put it on your skin—it will stain. This magic vinegar can also lower blood sugar when it is added to your meal. Weight loss and digestive health are also some benefits. Balsamic vinegar contains helpful probiotics that aid in digestion and overall gut health. Although it has a ton of health benefits, talk to your doctor if you experience an upset stomach or throat inflammation, these could be symptoms of an allergic reaction. This Stay Young Medical Minute is brought to you by Executive Medicine of Texas, a leader in preventative and proactive medicine. Learn why patients from around the globe trust...
Salt, Fat, Acid, Heat: Fat
Ep. 48 We begin a 4 week journey into the Netflix seriesSalt, Fat, Acid, Heat.It, for whatever reason, starts with fat. Fat is flavour and boy does this show have flavour! We visit Italy to see how olive oil is made, what makesfocaccia bread so delicious, how to break down a pig, and how cheese is birthed. So many different ways to utilize fat in your cooking! And yes, we're aware that we mispronounce Samin's name. We're sorry that we're hacks & frauds, but here we are. Make sure to follow us onTwitter,Instagram, andFacebookto keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Extra Virgin, Virgin, Pure. These are just a few categories given to olive oil. We'll tell you what they mean, what they should taste like and put to bed the myth that imported olive oil is faked. It's real olive oil and there are some really cool things you can learn to help you make great decisions when staring at a wall of olive oil at the store.
Buongiorno! So I speak the most I-Talian so I thought it would set the mood for Italian wine. We’ve got millennia of history and styles to go through so we need to get started, but all I can think about is pannini and tiramisu now. Let’s just go ahead and Have a Drink, and maybe a snack.
Working: The "How Does a Butcher Work?" Edition
Learn how the sausage gets made with a butcher who combines traditional meat preparation with fine dining. Nathan Anda is a butcher and chef in Washington, D.C. whose company Red Apron produces artisanal meats for its stores and restaurants. Though Anda runs a complex large operation, he's still closely involved with the actual work of butchery. He talked to us about how he sources the animals he uses in his butchery and the process of making culatello. And in aSlate Plusextra, Anda tells us how he makes his hot dogs. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial atslate.com/workingplus. Email:email@example.com Twitter:@Jacob_Brogan Learn more about your ad choices. Visit megaphone.fm/adchoices
Every New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare. In this episode, Mark nails down Bruce's recipe for terrific tartare. As good as any in Paris. Ahem! Discover how to prepare this gorgeous recipe in no time flat.
Cristie Norman On Her Online Wine Course
Cristie Norman has been working on her latest project, the “Online Wine Course”. Labeled as “A driver’s ed course for wine” it is looking to become the resource for people looking to learn more about wine in a fun, lively, and easy to consume way.
Roero, Italy - Secret Values, Awesome Wines
In a small area of Piedmont is a hidden gem that makes some of the best value Nebbiolo and most unique whites of Italy, Arneis. If you love Italy and want to add to the list of gems, this podcast is a MUST listen!
The Event Jeannie's summer "Wet Your Whistle" Series on Old World Red Wines!
The Event Jeannie’s summer “Wet Your Whistle” Series continues with Old World Red Wines We started the discussion with Italian red wines last week when Charles Curtis highlighted the three most prominent grape varietals: Nebbiolo, Sangiovese, and Aglianico. But there was so much more – so this week we will pick up where we left off and go through the rest of Italy and then hit Europe as a whole, saving French & Spanish reds for later. Jeannie will be live at noon on August 6th with Charles as we examine red wines and grapes comprehensively from Piemonte to Croatia!
Ep 099: What is Tannin?
You may think you know everything you need to know about tannin but in what could be our dorkiest podcast yet, we share a bunch of nerdy facts about tannin. And the show outline: What are tannins? They're the stuff that makes your mouth feel dry or pucker after you drink a red wine or a white that’s been aged in oak. They are polyphenols – Chemical compounds in reds that easily bind to stuff, change often They affect color, flavor, and structure of the wine and act as a preservative – tannic wines can be cellared for a long time They are Important in food and wine pairing – protein helps minimize tannins Where do tannins come from?: Found in skin, stems, seeds or from barrels or wood chips (tannin powder in the cheap wine) Some words on tanning leather and how tannins impact animal skins Vineyard management and winemaking We then cover tannic food and high tannin wines including the big four: Nebbiolo Cabernet Sauvignon Tannat Syrah Enjoy and please drop any comments or question...
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