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podcast· 29:24Sollevato Wines & Thanksgiving Wine Pairings
In this episode of The Sipping Point, Laurie Forster shares her top wine picks for Thanksgiving, including a white wine, a sparkling wine, and a red wine. Laurie Forster also interviews Nikki Lamberti, a former Disney employee turned wine educator and entrepreneur. They discuss Nikki's journey from the East Coast to Napa Valley, her passion for wine, and the creation of her own winery, Sollevato Wines. The conversation also delves into the tasting of Nikki's Sangiovese, the branding of her wine, and her podcast, Sip with Nikki, which emerged during the COVID-19 pandemic. The episode highlights the joy of wine, the importance of community, and the excitement of pursuing one's passion. Takeaways Nikki transitioned from a successful career at Disney to pursue her passion for wine. Her love for wine was cultivated during her travels with Disney Cruise Line. The name 'Sollevato' translates to 'joyful' in Italian, reflecting her journey. Nikki's first vintage was produced in 2019, marking th
videoHappy Hour at Fireside Lounge Willows Lodge Woodinville Washington May 2025 #pnwwinelife #wawine
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Barley Information
Here’s a little information I got from our distiller regarding Barley: As for barley: there are two kinds, 6-row and 2-row. There is hardly any 6-row grown any more, most everyone is switching to 2-row. I believe that back in the day 6 was considered “better” but there has been so much work on 2-row that it’s the predominant one now. One of the issues with 6-row is that the heads are so heavy, they can cause the plant to fall over in the field (called “lodging”) which obviously ruins the grain. So we get essentially 100% 2-row. There are different strains (Thoroughbred, Cascade, loads of others) that have been bred to be better for malting. Growers can manage the crop to influence that too. It used to be that the malting companies produced primarily for the brewing industry and we got the leftovers. (Fred Noe told me once “we get the floor sweepins”) Nowadays though, they are giving us a lot more attention and really working to get us the performance we need. Note that there is no GMO
podcast· 59:37· Ep 463How French Village Life Changed the Hoffman Family's View of Food, Wine, and Culture
It is a dream for many people to pick up and move to another country. Virtually, no one acts on that dream. Steve Hoffman did. And it seems it takes a certain type of partner, a certain type of children and a certain type of risk tolerance. What do you do? Throw a dart and a map of France and moce there? The answer to that question and just about any question you might have in regardst o moving your entire family to a foreign country is answered in his book " A Season for That: Lost and Found in the Other Southern France " In this episode, I sat down with Steve Hoffman —a truly fascinating guest whose life journey has taken him from tax preparation in Minnesota to writing about food, wine, and the adventures that come when you upend your comfortable life and move your family to rural southern France. We kicked things off by talking about Steve Hoffman 's unusual career blend: by day he's a seasoned tax preparer (25 years in the game), but his real creative passion lies in writing, espe
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Going Native
The native gardens at Troon Vineyard & Farm came to be as naturally as the plants in them. A bit of serendipity along with good karma introduced Troon winemaker Nate Wall to Suzie Savoie of Klamath-Siskiyou Native Seeds and our native garden project was born. What started as a small garden continues to expand to every corner of our farm, and integrating plants native to Southern Oregon is now an essential element of our farming philosophy. Biodiversity is fundamental to biodynamic agriculture as it mirrors the systems that have evolved in nature. We are always seeking a natural balance in our work and from our farm’s produce. While biodiversity is required to be Demeter Biodynamic® Certified , we felt it was essential to go beyond the minimum requirements of certification to achieve our quality goals. It is not enough to simply be diverse. As you will learn in this podcast, to create a more native natural system, you must plant the right plants in the right place. What started as a sma
podcast· 36:06· Ep 587Ep 587: The Thanksgiving Show 2025 - Two-Wine Strategies to Rule the Feast
Thanksgiving is one of the most difficult meals to pair with, but that doesn't mean we shouldn't try! Source: Canva This year, for one of our weekly discussion questions I asked the Patrons how many wines they would be serving with their Thanksgiving/holiday feasts and the answer was overwhelmingly 2-3. Given that, in this show I talk about combinations of two wines you can purchase for your table that will pair with many types of Thankgsivings. Some examples: If your dishes tend to be on the sweet side … honey glazes, marshmallow sweet potatoes, candied sweet potatoes, etc Off-dry Riesling or Vouvray (although butternut squash soup with a kick could do well with a regular Gewurztraminer) Reds: Grenache, GSM blends from Rhône, California, Australia, etc., Garnacha from Spain, Zinfandel Asian-influenced Thanksgiving Aromatic whites: Alsace Riesling, Pinot Gris, Gewürztraminer, Torrontés, or Viognier Fruity reds with low tannin: For smokey or braised meat: New World Pinot Noir, Côtes du
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Charleston Nano puts candy in beer
An unexpected brewing direction is bringing some sweet business success to a local small brewery. Charleston Nano Brewery finds its candy flavored beers are attracting an enthusiastic new clientele to their Elk City neighborhood taproom. Candy in beer, sweeeeet. According… Continue Reading… The post Charleston Nano puts candy in beer appeared first on BrilliantStream .
videoWine Wednesday - Familia Torres Varietal 23
🍷 Join Jon and Neil for a special #WineWednesday featuring Familia Torres' unique variety Recuperation #23. This impressive wine showcases the effort to revive pre-phylloxera grape varieties, like Forcada. A brilliant investment by Torres in rescuing nearly extinct ancestral varieties. Cheers to progressive winemaking! Available at www.finewinesdirectuk.com for £49.99. #WineWednesday #FamiliaTorres #UniqueVarieties #Forcada #FineWinesDirect #JonandNeil #NeilAndJon #WineTasting #WineAdvice #FoodWine
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Federal Tax Strip Information
Tax strips are the blue (if exported), green or red strips that go up the side of the neck and over the cap and will either say U.S. Internal Revenue or Bureau of ATF. If it says ATF on the strip then your bottle is from 1977 – 1985. If it mentions the IRS then it’s pre-1977. We can break it down to smaller chunks of time thanks to tax strip changes over the years. 1934-1944: Weight/Proof Marks on ends, no “Series” near Eagle’s feet. Upper-left edge reads “US Internal Revenue” 1945-1972: Words “Series” and “111″/”112″ added near Eagles feet. Upper-left edge reads “US Internal Revenue” 1973-1976: Volume markings removed from ends of Tax Strip. Upper-left edge reads “US Internal Revenue” 1977-1983: No Volume markings. No “Series” or “111″/”112″ near Eagle’s feet. Upper-left edge reads “Bureau of ATF” 1982 the words “Tax Paid” and “Distilled Spirits” were removed and replaced with simply “Distilled” and “Spirits” on the bottom of the strips. Green Bottled in Bond strips were discontinued
podcast· 4:35COMO ACERTAR A TEMPERATURA IDEAL DOS VINHOS EM CASA?
Descobrir como atingir a temperatura ideal de serviço dos vinhos é um dos passos mais importantes para aproveitar todo o potencial de aromas e sabores de cada rótulo. Neste vídeo, mostramos de forma prática e direta como resfriar, aquecer e ajustar garrafas de tintos, brancos e espumantes, mesmo sem usar um termômetro. Por que a temperatura ideal importa? Servir um vinho muito quente pode evidenciar o álcool e cansar o paladar. Já um vinho excessivamente frio reduz aromas e aumenta a sensação de adstringência, especialmente nos tintos. Aqui, explicamos como encontrar o ponto ideal de forma acessível, usando ferramentas simples que você tem em casa. Métodos práticos para resfriar (ou aquecer) vinhos Você aprenderá quanto tempo cada estilo de vinho precisa na geladeira ou no freezer, além de técnicas mais eficientes, como o uso do balde de gelo e água. O vídeo também aborda soluções para corrigir garrafas que ficaram frias demais — incluindo como utilizar o decanter e até as próprias mão
podcast· 39:55No Woman Left Behind
Are you ready to have your own back? Because that's what this journey requires. We look into the topic of self-care, self-validation, and self-compassion, and how pivotal these elements are in going beyond alcohol. Together, we will explore practical ways to show up for yourself in times of struggle and reduce the dependency on alcohol as a lifeline. The key to success in this endeavor is learning to appreciate all parts of yourself and nurturing a positive self-image. I unveil our exciting new venture, the 40-day alcohol transformation challenge, which is all about setting a life intention, embracing a new way of living, and getting live coaching in a supportive community of women. It is free to register! The final phase of our discussion is all about commitment and intention. Join our 40-day challenge and experience a shift in your conditioned habits and lifestyle. This is a chance to deepen your connection with yourself and nature, and to set a life intention that is in harmony with
podcast· 56:38Beaujolais with Natasha Hughes MW
In this episode, host and Master Sommelier Chris Tanghe interviews Master of Wine Natasha Hughes about the modern winemaking landscape in Beaujolais. Tune in to hear them discuss winemaking techniques, generational turnover, stylistic shifts, and more. Natasha passed her Master of Wine exam in 2014 and writes for Decanter, World of Fine Wine, Jancis Robinson, Imbibe, and other publications. Her new book on Beaujolais was published this fall by Académie du Vin Library. Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers! Read the latest article on GuildSomm, Natasha's in-depth explanation of winemaking techniques in Beaujolais, excerpted from her new book: https://www.guildsomm. com/public_content/features/ articles/b/natasha-hughes-mw/ posts/winemaking-complexities- beaujolais GuildSomm members receive a discount on Académie du Vin Library books: https://www.guildsomm.com/ about_us/member-discounts/
podcast· 1h 19m· Ep 120New Kidz On The Block | Vine Farm Ridge
This week on Through the Grapevine , we welcome Brad and Ally Kurtz of Vine Farm Ridge—Livermore Valley’s newest winery making big moves on the first ridge above the valley floor. Brad returns to the show with Ally joining for the first time, and together they share the bold vision behind reviving a neglected 14-acre site, discovering its hidden potential, and replanting it to build a vineyard that honors both California heritage and Mediterranean tradition. From head-trained field blends to the historic Blind Boss Vineyard, the Kurtz family is carving their own path and pushing the region forward. If you’re curious about the next generation of Livermore wine and the people determined to shape its future, this episode is a must-listen. #eatlocal #drinklocal #livelocal
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The Best French Wines To Gift—From Bordeaux Reds and Burgundy Whites to Champagne and Beyond
Rewinding over 2,500 years to 600 BC, when the Greeks founded settlements in France's coastal regions, they laid the groundwork for a wine tradition that would flourish into one of the most prestigious in the world. Today, France is synonymous.. Read More
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Pasta with broccoli
An almost forgotten family favourite. . . Though I have more time, I have less inclination to make my own orechiette , fortunately my local grocer has gone overboard by stocking four different examples. I picked the bronze extruded octagonal ears by Giuseppe (supposedly of the Dolomites). I started with the breadcrumbs - half a loaf of sour dough, remove the thickest parts of the crust, break into crumbs (thermomix or similar device) drizzle with olive oil, season and toss in 4-5 peeled and crushed garlic cloves. Bake at 180 degrees C - turning and tossing so the crumbs get an even tan. Takes about 15-20 minutes. Once done - remove the garlic and set aside and cover once cool. Concurrently - break up 1 medium head of broccoli . I prefer small 5-10mm fragments. Fiddly - but better aesthetically. Dice the stem and use that too. Set aside. Make a parsley pesto - the gives the dish the luminous green tint and connects all the elements. Handful of parley; 1 garlic cl
videoAoyo - Ocean Blue R4 2023 - Colchagua Valley
Tasted by the Best Sommelier of the World, Andreas Larsson. Dark garnet red with a lighter rim. A pure nose displaying some herbaceous spiciness like thyme, sage, and mint, with darker fruit character, fresh cherry, and plum, with mild oak in the background. Medium-weight palate with a good vein of freshness, sweet and herb-infused fruit flavours, a rounded texture, mild tannin, and a smooth finish. Instagram : instagram.com/tasted_by_andreas_larsson/ Facebook : facebook.com/tastedwine Linkedin : linkedin.com/company/tasted-100-blind/about
videoAoyo - Surpass Dark Gold R6 2019 - Colchagua Valley
Tasted by the Best Sommelier of the World, Andreas Larsson. Dark garnet core and a ruby rim. Spicy nose displaying pepper, dry spices, dried fruit, prune, cherry, and some oak-derived spiciness like vanilla. Ample and warm palate, generous with some oak presence, vanilla and spice notes, sweet dark fruit flavours, soft texture, and a broad, warming finish. A mature wine, ready to drink. Instagram : instagram.com/tasted_by_andreas_larsson/ Facebook : facebook.com/tastedwine Linkedin : linkedin.com/company/tasted-100-blind/about
podcast· 49:50· Ep 85085: Development of the Monterey County Wine Industry with Larry Bettiga
Fritz welcomes longtime colleague and respected viticulture authority Larry Bettiga in this episode for an in-depth look at the evolution of Monterey County's wine industry. With more than four decades of experience, Larry offers a rare, firsthand perspective on how the region transformed from scattered early vineyards into one of the country's most significant cool-climate grape-growing areas. Larry explains how Monterey's dramatic coastal influence, daily wind patterns, and diverse soils shaped both the opportunities and challenges for growers. He and Fritz unpack the early years of vineyard expansion, including the misalignment of some varieties with climate conditions and how improved temperature modeling and clone selection later steered the region toward better outcomes. The conversation also explores Larry's extensive research on rootstocks, irrigation, canopy management, and disease control. His comparison of dormant vines, green potted vines, and tall-format grafted vines prov
videoSharpham Classic Cuvée 2021
Bought from Grape Britannia: https://www.grapebritannia.co.uk/product/sharpham-vineyard-classic-cuvee-2021/
podcast· 53:15· Ep 391Are we all Elbows Up About Canadian Whiskey?
JP Wisers recently announced the release of a high end exclusive whiskey aged in Mizunara Oak . What the heck does a $600.00 a bottle Canadian Whiskey Taste like? André wanted to find out - and he forced Michael to taste it with him. André sits down with Dr. Don Livermore Master Blender at the Hiram Walker distillery in Windsor. He took the opportunity to taste through a few bottles to help our listeners keep their elbows up and look for a replacement for bourbon if you have a hankering. Whiskey's tasted on this podcast Lot 40 Dark Oak JP Wisers 18 Year Old Gooderam and Worts Canadian Whiskey With thanks from Dr. Don and Wisers for providing samples (except the Gooderam and Worts ... that was from André's personal collection) You can support us on Patreon here - https://www.patreon.com/2guystalkingwine ... $5/month members NOW get exclusive content. See Patreon page for details. You can email André at andre@andrewinereview.ca and follow him on Instagram here - @andrewinerview You can e
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Best of Cork Talk: Junius Lindsay Vineyard
This month we have another Best of Cork Talk episode, featuring Michael Zimmerman of Junius Lindsay Vineyard in Welcome, NC! In this episode, we pay tribute to Michael who passed away on September 12, 2024. Over the years, we grew to appreciate our friendship with Michael as each visit brought something new. Junius Lindsay isContinue reading →
podcast· 27:43· S8E15Season 8 - Southern Oregon Road Trip - Grit Cellars
Grit Cellars is more than a winery—it’s a mindset. In this episode, we sit down with the heart and hustle behind Grit Cellars to talk about building something meaningful from the ground up. From long days in the vineyard to the relentless determination it takes to turn grapes into a brand, this conversation dives deep into what “grit” really means in the wine world. We talk passion, perseverance, and the moments that test you the most—because great wine isn’t just made in the cellar, it’s shaped by the people willing to push through challenges, take risks, and believe in their vision. This episode is a reminder that behind every bottle is a story of hard work, sacrifice, and a whole lot of heart. Pour a glass and settle in—this one’s for the dreamers, the doers, and anyone who appreciates wine with a backbone.
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From French Lessons to Brunch Sessions: A Morning at Benny & Mary’s
After learning German, I switched to trying my hand at French, and I was shocked to see the words crème anglaise simply translate to English cream. While at brunch, a lightbulb went off in my 11am cocktail buzzed head…”Does hollandaise … Continue reading →
- podcast· 23:20· Ep 148
RNV 147: Get to know Coco & Michelle
During this episode of ROCK’nVINO, hosts Coco and Michelle interview each other to reveal the paths each took to combining a love of music, wine, and food into their respective careers. This look behind the curtain explores a friendship spanning more than two decades, and a passion for the way these creative worlds crossover. ROCK'nVINO is sponsored by American AgCredit .