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podcast· 8:31· Ep 633Fantomet fra Sør-Afrika
Tom og Kjell-Gabriel tar for seg en ganske så trivelig sak fra Sør-Afrika. Vinen får mye rettferdig skryt, men kan guttene bli vant til det litt overambisiøse navnet? Lomond Phantom Pinot Noir / kr. 279,90 / Varenummer: 16723701 See omnystudio.com/listener for privacy information.
- podcast· 2h 02m
193: Restlessen - mit Anton Karlhuber und Philip Rachinger
Heute wird in Deutschlands most shaggable Podcast das Kochniveau aufs nächste Level gehoben: Koch Philip Rachinger, aus dem mit Zwei Michelin-Sternen gesegneten Ois im Mühltalhof ist da, zusammen mit Kumpel Anton Karlhuber, seinem Sommelier. Ein Zusammentreffen ganz nach unserem Geschmack: Sterne-Restl aufbraten, Schampus trinken und bisschen dumm quatschen. Und was redet man so mit zwei wilden Gastrostars? Über Mehlspeisn und Kalbsköfe, die Oma und Jamie Oliver, das Restaurant als Sport-Leistungszentrum samt High-Level Performance am Gast. Natürlich wird auch das Geheimnis der Healthy Boyband gelüftet - eine Art künstlerisch-kreative Agitprop-Truppe wird gelüftet, in der Philip abseitige Gedankenspiele umsetzt. Eine tolle und amüsante Folge mit viel vollem Mund. Folgt Philip Rachinger auf Instagram: https://www.instagram.com/philiprachinger/ Folgt Anton Karlhuber auf Instagram: https://www.instagram.com/antonkarlhuber/ Folgt Mühltalhof auf Instagram: https://www.instagram.com/muehltal
- news
Celebrate National Pickle Month with Bold Rock’s Latest Innovation
Bold Rock, the #1 regional cider brand1, is excited to launch a new limited release hard cider to celebrate National Pickle Month. What started as a fun internal debate on the merits of ‘pickle’ cider turned into a playful April Fool’s Day post. When consumer response was overwhelmingly positive, the team decided to turn the […] The post Celebrate National Pickle Month with Bold Rock’s Latest Innovation first appeared on GreatBeerNow.com .
podcast· 54:40A Visit with Dickie Brennan, 3rd Generation New Orleans Restaurateur
A third-generation New Orleans restaurateur of the famed Brennan family, Dickie Brennan is Owner/Managing Partner of Dickie Brennan & Co. whose restaurants include Dickie Brennan's Steakhouse, Bourbon House and Tableau (French Quarter), Pascal's Manale and The Commissary Kitchen + Market (Garden District), Acorn Café (Louisiana Children’s Museum) and Audubon Clubhouse by Dickie Brennan & Co. (Uptown). Brennan is a cofounder of the nonprofit New Orleans Culinary & Hospitality Institute (NOCHI). The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio ( www.w4cy.com ) part of Talk 4 Radio ( www.talk4radio.com ) on the Talk 4 Media Network ( www.talk4media.com ). The Connected Table Podcast is also available on Talk 4 Media ( www.talk4media.com ), Talk 4 Podcasting ( www.talk4podcasting.com ), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets. Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected
podcast· 36:56Andrea León revela os segredos da Lapostolle e do terroir de Apalta
Nesta entrevista exclusiva com Andrea León, enóloga da Lapostolle, exploramos o universo da vinificação moderna, da tradição familiar e da busca constante pela excelência no terroir. Andrea partilha a sua visão sobre o equilíbrio entre o legado europeu e a identidade chilena dos vinhos que hoje encantam apreciadores em todo o mundo. A conversa percorre temas como a evolução da viticultura, o impacto das mudanças climáticas, a importância da sustentabilidade e o papel do tempo na criação de vinhos de guarda. Andrea descreve o trabalho minucioso em vinhas centenárias, o respeito pelo ecossistema e a paciência que define o verdadeiro espírito do vinho. Além de falar sobre os bastidores da Lapostolle e da Casa Apalta, Andrea reflete sobre as mudanças culturais no mundo do vinho, o papel das novas gerações e a forma como a tecnologia e a natureza podem coexistir em harmonia. Temas abordados nesta entrevista: 🍷 A filosofia de produção da Lapostolle e da Casa Apalta 🇫🇷 A influência frances
videoVermouth "Vecchia Scuola" | Salone Vermouth Torino #shorts
- podcast· 8:51· Ep 632
Vin fra konfliktområder
Kjell-Gabriel holder vinkurs på forskjellige tema, blant annet om vin fra konfliktområder, som er helt klart det mest spennende. Kunne du også tenke deg å være med på et sånt kurs? See omnystudio.com/listener for privacy information.
- news
Pinot's Progress
Do B.C. pinot noirs age well?
podcast· 9:39Quand le vin fait sa révolution (naturelle)
Aujourd’hui, on s’attaque à un sujet qui divise, qui fait parler, et surtout… qui fait déguster : les vins natures, vivants ou libres. Tris termes qu’on entend de plus en plus, mais que veut-on dire exactement ? Est-ce la même chose ? Est-ce une mode, une philosophie, un retour aux sources ? Vous avez envie de passer à la dégustation ? Rendez-vous sur notre site troisfoisvin.com pour découvrir notre offre de box par abonnement et recevoir chaque mois les meilleurs vins de vignerons confidentiels, accompagnés d'un livret de dégustation (histoire des vins, articles et interviews, accords mets-vins et gastronomie). Retrouvez nos autres contenus sur nos réseaux : Instagram YouTube Pinterest Facebook Il y a un sujet que vous aimeriez que l'on aborde ? Écrivez-nous à bonjour@troisfoisvin.com nous serons ravis de vous répondre. L'abus d'alcool est dangereux pour la santé Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
- podcast· 1h 39m· Ep 831
Patrick Spencer: Oral History Interview
This interview is with Patrick Spencer of the Natural Cork Council. In this interview, Patrick shares his journey from restaurants to wine to cork. Patrick was born and raised in Conneticut, where his parents owned a "classic American steakhouse." He was involved in the restaurant world early on, and in 2005 opened his own French restaurant in the Berkshires. In 2008, he moved to Oregon and was hired at Willamette Valley Vineyards as their Sustainability Coordinator. It was during a trip to Portugal that he became fascinated with cork forests and the families that farmed them. After starting a cork recycling program in the states, through which he worked with Whole Foods stores across the country, Patrick set his sights on a career focused on cork. He helped to start the nonprofit Cork Forest Alliance and was later hired by the Natural Cork Council out of California, where he still works today. This interview was conducted by Rich Schmidt in the Nicholson Libray at Linfield University
- news
Softly, softly
The demand for low- and no-alcohol beverages just continues to grow. But while there are plenty of good n/a beers and sprits these days, it’s been a lot tougher to create a good de-alcoholized wine. Now Soft Crush, a spinoff from Calgary’s Crush Imports, has managed to round up some surprisingly palatable n/a vinos from […] The post Softly, softly appeared first on VITIS .
podcast· 52:40#214. Vinos del País Vasco (Parte 1)
En este episodio de ReWine exploramos el fascinante mundo del vino en el País Vasco. Hablaremos del renacimiento del Txakoli, ese vino blanco fresco y ligeramente espumoso que ha sido durante siglos símbolo de la región, y descubriremos cómo pequeñas bodegas familiares mantienen viva una tradición vinícola centenaria. Desde su particular manera de servirse hasta la influencia del clima verde y húmedo del País Vasco en su sabor, nos adentramos en una tierra donde el vino es historia, cultura y pasión.
podcast· 53:56· Ep 175#175: Valtellina - de wijnstreek van de toekomst?
Valte-wie? Ja, Valtellina! We zijn helemaal fan! Lekker niche ook weer, want deze Italiaanse wijnstreek is goed voor precies 0,1% van de totale nationale productie. Jan Jaap is de laatste tijd in de ban geraakt van Valtellina en schreef er een artikel over in Foodies Magazine. Meer weten over Italiaanse wijn? Het boek van Ian d'Agata is onze life saver. Dikke tip! Wijntips die voorbij kwamen: Convento San Lorenzo, Rossi di Valtellina Vesper — Wijnkoperij Europa Mamete Prevostini, Valtellina Superiore Riserva Altitude DOCG — Wijnkoperij Europa Convento San Lorenzo, Sforzato di Valtellina Ventum — Wijnkoperij Europa ARPEPE, Il Pettirosso, Valtellina Superiore — Herman Wines ARPEPE, Grumello Buon Consiglio 2016 — Herman Wines De boeken uit de boekenhoek gaat over Bourgogne. We hebben een aantal nieuwe in de Fanshop. Hier vind je meer info.
videoMaster of Wine Tastes Brazilian Wine for the First Time
Sign up for Nord VPN risk free to surf safer today: https://nordvpn.com/masterofwine Check out Cellar Class to take your wine knowledge to the next level: https://www.cellarclass.com/ Learn from a Master of Wine at your pace, wherever you are with Cellar Class! Wines of Brazil Follow me on ...: https://www.instagram.com/konstantinbaum_mw/ https://www.threads.net/@konstantinbaum_mw https://www.tiktok.com/@konstantinbaum_mw Check out my website: https://www.cellarclass.com/ https://www.konstantinbaum.com/ https://baumselection.com/ I use this wine key: Forge de Laguiole Ebony I have used the following glass in this video: Spiegelau Definition Universal Glass I have tasted the following wines in this Video: Don Guerino Chardonnay Brut, Serra Gaucha, Brazil https://www.wine-searcher.com/find/don+guerino+brut+chard+serra+gauche+brazil?referring_site=KSB Salton Brut Rose, Serra Gaucha, Brazil https://www.wine-searcher.com/find/salton+brut+rose+serra+gauche+brazil?referring_site=KSB
- news
Nectaron Pale Ale - Recipe
I am always keen to experiment with new hops and expand my knowledge of what they can bring to my beers. Nectaron hops have been around for a while now, but I managed to get my hands on some recently and was eager to experiment with them. According to the
- podcast· 50:34· Ep 359
359: How Is The Spanish Sparkling Wine Cava Different From The Italian Bubbly Prosecco In Production, Taste and Reputation?
How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain's other traditional Cava grapes? How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz . You can find the wines we discussed at https://www.nataliemaclean.com/winepicks . Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz . To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck! Highlights What do you need to know about Xarel·lo and Spanish sparkling wine? How does Cava co
podcast· 44:39· Ep 56Syrah – ein Experiment in drei Ländern
Prost, Santé, Cheers! Reto Scherrer und Karin Frautschi haben heute nur eine Rebsorte im Glas. Langweilig wird es ihnen beim Degustieren deswegen aber bestimmt nicht. Denn sie wollen wissen, ob die Syrah-Traube überall auf der Welt gleich schmeckt. Für dieses Experiment haben sie den Geschäftsführer von Mövenpick Wein Kloten Dominic Rellstab ins Podcast-Studio eingeladen. Gemeinsam begeben sie sich auf eine vinophile Reise vom Wallis über das französische Rhonetal bis ins australische Barossa Valley. Schmecken Sie die Syrah-Traube heraus? Stellen Sie das Rebsorten-Experiment zu Hause nach. Mit dem Syrah Grandmaître von Gregor Kuonen (ab 5:48), dem Cornas von Tardieu-Laurent (ab 13:55) und dem Shiraz Zephyrus von Sons of Eden (ab 27:43).
podcast· 13:10· S4E575¿Y si 50 es la edad perfecta para tu negocio de vinos? | Ep. 575
‘Ya tengo 50, ahora no voy a empezar un negocio de cero’. En este episodio del podcast no solo te reconvierto esa afirmación, sino que te redoblo apuesta. ¿Qué pasa si justo a los 50 es cuando tiene más sentido arrancar? ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino. Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram ➡ Facebook ➡ Twitter ➡ YouTube ➡ LinkedIn ➡ TikTok ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――
podcast· 29:49Kimberly Charles on How ‘Come Over October’ Is Redefining Wine, Connection & Community
Summary In this episode of The Sipping Point , Laurie Forster sits down with Kimberly Noelle Charles, a marketing visionary and co-founder of Come Together – A Community for Wine , to uncork the story behind her remarkable career and the inspiration for the Come Over October movement. Together, they explore how wine can break down barriers, spark connection, and turn simple gatherings into unforgettable experiences. From pairing insights to myth-busting moments, Laurie and Kimberly celebrate a more inclusive, joyful approach to wine—one that reminds us it’s not about perfection, it’s about coming together, glass in hand. Takeaways Kimberly’s wine journey began as a college sommelier, blending curiosity with hospitality. Wine connects effortlessly to history, science, and culture—making every pour a lesson in life. The Come Over October campaign inspires people to open bottles and open conversations. Wine’s true magic lies in how it brings people and memories together. Sparkling wine de
podcast· 45:53· Ep 582Ep 582: Back to Basics – Wine Etiquette
This time I revisit a show from long ago on Wine Etiquette. In this Back-to-Basics episode, I cover the three main places you would use etiquette - a dinner party, a restaurant, and a tasting room. I address: The Dinner Party: What to bring a host, a good welcome drink, whether or not to open a bottle that a guest brings, the etiquette of what to do with the last glass in the bottle, and the point in the night to serve your best wine. I also talk about the proper way to pour, how high to fill a wine red or white wine glass, and whether or not to display a bottle you have decanted. Source: Des Moines Register The Restaurant: I review every step of wine ordering from perusing the menu to looking at the cork to approving the wine. I discuss the interaction with a sommelier and what to do with large groups, and how to handle a restaurant that serves less than fresh wine by the glass. I touch on giving the waiter a taste of a special wine and some ideas of what to do at a BYO restaurant. Ta
podcast· 29:29· Ep 55Exploring Louisiana's Cajun Coast
On this episode of Big Blend Radio’s "Food, Wine & Travel" Show with IFWTWA, Allison Ledet from Cajun Coast Tourism shares insights about the unique attractions, natural beauty, and cultural heritage of Louisiana’s Cajun Coast. From bird watching and swamp tours to family-friendly Mardi Gras celebrations, ghost tours, and mouthwatering local cuisine, listeners are invited to discover a destination where history, culture, and nature come together. 🌐 Plan your Cajun Coast adventure at: https://cajuncoast.com/ 🌐 Learn more about IFWTWA at https://www.ifwtwa.org/ 🌐 Follow this podcast, also featured on Big Blend Radio’s Vacation Station, Parks & Travel, and Way Back When channels: https://www.youtube.com/playlist?list=PLzIUCV2e7qm1chVylr9kzBMftUgBoLS-m
videoThe Challenges Of Making Wine 1,690m Above Sea Level!
Mosquita Muerta Wines was born in 2009, as an exceptional and inimitable collection of Premium Blends from the Uco Valley and Luján de Cuyo, with a captivating story behind each label. Vineyards located in the Mendoza areas of Gualtallary, Vista Flores, Chacayes, Tupungato, La Consulta, Los Arboles, Altamira, Perdriel and Medrano are the ones that give life to this venture. Mosquita Muerta fuses varieties, terroirs and new oenological techniques to achieve the perfect blend. For more info, visit: https://winedos.com/producers/mosquita-muerta/ The World Wine Web www.winedos.com
fromWineDOs- news
Wine and Dine: Top Destinations for Wine Lovers
Exploring the world of wine is a journey that blends the pleasure of tasting exquisite wines with the beauty of the regions where they are produced. The worldwide wine industry is anticipated to expand by 4.35% between 2024 and 2028, culminating in a market valuation of $215.7 billion. This success is owed to its widespread appeal... View Article The post Wine and Dine: Top Destinations for Wine Lovers appeared first on Winerist Magazine .
- podcast· 9:03
O QUE É A FASE DE LATÊNCIA NO VINHO E COMO RECONHECÊ-LA
Você já abriu uma garrafa especial e percebeu que o vinho parecia “mudo”? Sem aroma, sem expressão — quase como se estivesse adormecido? Neste vídeo, explicamos o que é a fase de latência no vinho, um dos fenômenos mais intrigantes e debatidos do mundo enológico. Acompanhe uma análise detalhada sobre por que certos vinhos entram em dormência, o que isso significa na prática e como distinguir um vinho dormente de um vinho que já passou do seu auge. Exploramos as principais teorias sobre o tema — do papel do oxigênio e dos sulfitos às mudanças químicas após o engarrafamento — com base em estudos, críticas especializadas e experiências de grandes nomes como Steven Spurrier e Hugh Johnson. Neste episódio, você vai compreender como o tempo pode ser tanto o melhor aliado quanto o maior vilão do vinho, e por que alguns rótulos passam anos “silenciados” antes de revelarem toda a sua complexidade. 🍇 O mistério entre o silêncio e a maturação Descubra por que alguns vinhos “adormecem” por meses