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videoMaking Almond Wine 14.7% ABV
Describes the making of 1 gallon of almond wine with a 12-month tasting. Ingredients: 1 pound of almonds (unsalted) 4 cups of sugar 1 pound of golden raisins 1 lemon (modified 1/2023) 1 orange zested (modified 1/2023) 1/4 teaspoon wine yeast During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total. Next steps in the wine making process: https://www.youtube.com/playlist?list=PLbtJa2CkkSCQ9KtwQyEfAhqchJAZlP_Yk Amazon affiliate product information. As an Amazon Associate & BrewDemon Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: https://www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemo
podcast· 36:56· S1E131Special Episode! Meet the (Wine) Makers #9: Victor Schoenfeld, Head Winemaker of Golan Heights Winery!
Did you know they make award winning wines in Israel? In this special episode, we have the honor to speak with Victor Schoenfeld, Head Winemaker at Golan Heights Winery and one of the pioneers of modern winemaking in Israel. Victor shares with us his journey and how we combined his love of food and interest in agriculture into a career in wine that started down a very traditional path - working for Mondavi and Champagne house Jacquesson & Fils in France - which then took a serendipitous turn to Israel and Golan Heights winery. In this interview, we learn about the challenges of growing wines in Israel, his intense focus on terroir so that he can bring out the unique attributes of wines grown and made in Israel, and how he brings his special talents to the art and science of winemaking. We also talk about the recently released vintage of their limited quantity Yarden Cru Elite Cabernet Sauvignon. This is a great interview with a winemaker who will definitely open your eyes to things you
- news
Flip it & Sip it
The post Flip it & Sip it appeared first on Allagash Brewing Company .
- podcast· 1h 37m
The Wine Makers – Kieran Robinson, R Five Wines
Kieran Robinson started his journey in the finger lakes of Upstate New York. He took the opportunity to move to France and work for Pierre Gaillard, cementing his passion for Rhone varietals. Kieran returned to the US and took positions at Cakebread Cellars, Paul Hobbs and Jericho Canyon. He then decided to go out on his own, founding R Five Wines, specializing in Grenache, Syrah and Viognier. Now Kieran and his wife Kristie have opened up a tasting room and wine bar in his hometown Downingtown Pennsylvania, serving California wines with a “Philly” vibe. We tasted through the 2021 wines and they are amazing, truly set apart by their 100% stem inclusion. Available on their website. [Ep331] Rfivewines.com @Kieran_Robinson_Wines
podcast· 17:31White Bordeaux
Wine's unsung hero. White Bordeaux. Learn more from Jack Farrell with Haskell's Wines and Spirits at Haskells.com.
podcast· 43:42Williams Selyem winemaker Jeff Mangahas
Williams Selyem winemaker Jeff Mangahas is back on California Wine Country with Steve Jaxon and Dan Berger. Jeff has been on CWC as recently as last February on this episode , and previously here in 2021 and before that, on this episode from 2018 . Wine Country Radio GM Melissa Galliani has brought a bottle of Dry Creek Chenin Blanc. Dry Creek is a sponsor of the KRSH Backyard Concert Series and their Chenin Blanc is a popular favorite. “Really refreshing,” says Jeff. Williams Selyem has a rich history as one of the original Russian River Valley producers. Their first commercial release was in 1981. They have been making interesting, small-production wines in Russian River Valley and other nearby regions. Williams Selyem: Russian River Valley Pioneers Williams Selyem worked with the growers in Russian River Valley, such as the Rocchioli and Martinelli vineyards. They produce 52 different wines, in small lots. The are not easy to get so the way to buy them is through the website. Click
videoHappy Lunar New Year from Jackson Family Wines 🐇 #shorts
Happy Lunar New Year 🎊🐇 #shorts 2023 is a year of the Water Rabbit, starting from January 22nd, 2023 and ending on February 9th, 2024. The sign of Rabbit is a symbol of longevity, peace, and prosperity. 2023 is predicted to be a year of hope– we'll cheers to that!
podcast· 25:43· S2E2424: Chef Daniel Boulud on Legacy, 'The Bear' and Being an American
Straight from the cover of Wine Spectator and the season 3 premiere of hit TV series The Bear , legendary chef Daniel Boulud invites us into the Daniel dining room for an exclusive interview about what it means to be a chef today, his legacy of mentorship and why his next restaurant will reflect a shift in allegiance since becoming a U.S. citizen in 2021: "I finally became American. I always felt like I'm French … but with my family here, I'm definitely settled here ... it is more important to be American today for me than to be French." Straight Talk host James Molesworth speaks with senior editor Kristen Bieler about her cover story and interview with Boulud, and Wine Spectator advice and education expert Dr. Vinny returns to share some guidance on how to tip on an expensive bottle of wine at a restaurant. And don't forget, there's always more free content at WineSpectator.com ! • Chef Daniel Boulud's American Dream • Wine Spectator's 2024 Restaurant Awards • Wine Spectator's Au
podcast· 53:37Georges Truc : les cailloux, c’est fou ! 🪨
Le grand Georges Truc 🤩 c’est un expert du terroir et du vin. Il en a d’ailleurs créer son métier : oenogeologue ! Un vrai monument dans le milieu du vin aujourd’hui, Georges est le précurseur de la dégustation geosensorielle, un expert de la relation entre le terroir et le vin et un pro du terroir de Vacqueyras ! En plus, il mange des cailloux…Bon, à ne pas reproduire à la maison, mais j’ai essayé et c’est un vrai indicateur de terroir ! Je trouve l'approche hyper cohérente pour comprendre l'empreinte des terroirs sur l'identité des vins ! Bref, une mine de savoir qu’on ne peut qu’écouter avec admiration ! 💋 Belle écoute et n'hésite pas à t'abonner et à mettre un commentaire si tu aimes ! 💗 👉 @vacqueyraswines 👉 @vins_rhone 🍷@rougeauxlevres 🍷club.rougeauxlevres.com 🍷agence.rougeauxlevres.com
podcast· 19:58· S16E6Aquavit: The Spirit of Scandinavia |S16E6
Aquavit or Akvavit or Akevitt: The spirit of Scandinavia, gin's Nordic cousin, snaps, it goes by many names around the world. Some even sails around the world before it's bottled. This episode explores some of the history, styles, and origins of the spirit, as well as some tasty tales of potato priests, black death, and drinking songs. Resources from this episode: Books: Certified Specialist of Spirits (CSS) Study Guide, Society of Wine Educators, Nickles, J. (2020) The Oxford Companion to Spirits and Cocktails [Kindle Edition], Wondrich, D & Rothbaum, N., (2022) Websites: Alcohol Professor: Three Exciting Aquavit Trends you Need to Know Now, English, C. (3 March 2023) https://www.alcoholprofessor.com/blog-posts/3-exciting-aquavit-trends Drink Fellows: Demystifying Aquavit, Bickford, M. (11 January 2023) https://drinkfellows.com/blogs/news/demystifying-aquavit English Grammar Lessons: See a Man About a Horse - Meaning, Origin, and Useage, Pearson (18 November 2021) https://english-gram
podcast· 1h 42m· Ep 50IWP Ep50 Matt Niess - North American Press
IWP Ep50 Matt Niess - North American Press -Today I’m talking with Matt Niess of North American Press. Matt’s making wonderful and expressive wines from native and hybrid grapes and some apples. His winemaking is top notch and low intervention. We discuss his introduction to hybrids, the characteristics of some that he’s working with, how to ethically forage and how these grapes fit in with climate change. Find Matts wine at www.NorthAmericanPress.wine or @ north_american_press Follow the podcast at www.instagram.com/indiewinepodcast or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me continue telling wine stories and keep the podcast ad free - www.patreon.com/IndieWinePodcast Thanks. https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547 https://open.spotify.com/show/06FsKGiM9mYhh
- news
English White Wine Grapes: A Guide to UK Varieties & What They Taste Like
England and Wales now produce a wide range of still white wines — crisp, aromatic, mineral, off-dry and everything in between — made from a mix of cool-climate German crossings, classic French varieties and a few delicious oddballs. Most are lesser known than Chardonnay or Sauvignon Blanc, but they thrive in our cooler climate and […]
- news
The One About White Wine Grapes
As well as world-class sparkling wine, the UK also produces wonderful still white wines from a variety of grapes. They are mostly lesser known than the likes of Chardonnay and Sauvignon Blanc, but nonetheless very drinkable. Most of these grapes thrive in our cooler climate. This is a short guide to the characteristics of some...
- podcast· 1h 29m
Ep 107 2024 San Luis Obispo County Wine Industry Awards
🍇 Where Wine Takes You – Episode Highlights 🍷 Welcome to another exciting episode of “Where Wine Takes You”! Today, we have a special show lined up as we celebrate the 2024 San Luis Obispo County Wine Industry Awards. These awards honor the dedication, innovation, and leadership within our local wine community, and we have the privilege of speaking with some of the esteemed winners. First up, we have Niels and Bimmer Udsen from Castoro Cellars , the recipients of the Wine Grape Grower of the Year award. Castoro Cellars, founded in 1983, is a cornerstone of the Paso Robles wine region. Known for their commitment to sustainable and organic farming, Niels and Bimmer have cultivated over 1,400 acres of certified organic vineyards. Next, we welcome McPrice Myers, the Winemaker of the Year. McPrice Myers Wines has gained acclaim for its bold and expressive wines, reflecting McPrice’s dedication to the craft. McPrice’s journey in winemaking is marked by a passion for quality and a relentles
podcast· 11:17Master Sommelier reviews '100 Point Wine'
Does '100 Points' mean a wine is "Perfect" and if so does that mean we are comparing that bottle against the worlds best? After seeing one of Australia's best wine writers Erin Larkins review of 2022 The Standish 'Lamella' we knew we had to get our hands on it and see what a Master Sommelier thinks! A little bit about Standish via Goodwood Cellars: A 6th generation Barossan, Dan Standish established his eponymous winery in 1999 whilst still working as winemaker at Torbreck Vintners. His endeavour initially began around an ancient parcel of Shiraz owned and farmed by his father. All batches of fruit are fermented and matured individually then follows a strict selection in the winery that can see as much as 80% of the original blend discarded and sold off in bulk. As with the finest producers in Europe only the finest material is sold under the Standish Wine Company label. Stylistically Dan's wines are as rich and profound as you would expect from Barossa Valley old vines but they have a
podcast· 2:56Six impolitesses que les buveurs de vin ignorent
Si les grandes vacances sont avant tout une invitation à lâcher la bride sur les entraves du quotidien, la récurrence annoncée des apéros sous la tonnelle et autres dîners à rallonge ne doit en aucun cas vous faire oublier le BA-ba des bonnes manières en matière de savoir-boire. Dans ce nouvel épisode de Parlons Vin, Alicia Dorey, journaliste Vin, vous donne quelques règles de bienséance en matière de boissons. Et n’oubliez pas : parlons peu mais Parlons Vin ! Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d’écoutes. Si cet épisode vous a plu, n’hésitez pas à vous abonner et à donner votre avis. Montage et mixage : Antoine Lion-Ranty Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
- podcast· 50:34· Ep 122
RNV 121: Chef Itamar Abramovitch | The (M)eat Carnival
During this episode of ROCKnVINO, hosts Coco and Michelle talk with Chef Itamar Abramovitch of Blossom Catering and (M)Eat Carnival . Chef Itamar is focused on crafting experiences with his food, so he is always thinking about how to enhance a wine and food pairing to really make it pop and complement the wine. That passion extends to Meat Carnival, which was born in Israel, and Chef Itamar brought it to Wine Country. What is Meat Carnival? Part workshop, part feast, part entertainment – but ultimately it is an unforgettable experience. Guests can eat and drink all they want from 8 different chef tables, each serving up different dishes every thirty minutes or so. It is interactive, over the top, and a feast for the senses! The name has changed to (M)Eat Carnival since the dishes have expanded beyond just meat. Tickets sell out quickly, so if you are interested in attending, sign up for their newsletter and get early access to tickets. ROCKnVINO is sponsored by American AgCredit .
- podcast· 21:44· Ep 222
Episode 222: The Real Future of Napa
Unlike the wine regions of Europe, the next generation in Napa is the first generation to take on the wealth and problems of their parents. On today’s podcast, Jason speaks with Grace Corison Martin - who will inherit the crown jewel of family wineries in Napa: Corison Winery - about the future of a region where the land is worth everything and the past is being forgotten by consolidation. Can Napa survive its own success?
podcast· 1h 11m· S1E84Sam Temple Joins QT & Co. | Wine About It #84
This week, QT reveals significant changes at QT & Co. and several upcoming events. Maya talks about her pickleball stream with Russel, and they both read & react to viewer-submitted crazy roommate stories. ✨ Bonus Content: https://patreon.com/wineaboutit 🗣️ Leave a Comment: https://youtube.com/@WineAboutItPodcast Wine About It is a podcast hosted by @QTCinderella and @MayaHiga
- podcast· 1h 57m
141: Lugana-Papa - mit Psaiko Dino
Sagen wir’s, wie es ist: Psaiko Dino, seines Zeichens sympathischer Musikproduzent und Live-DJ von CRO, ist der typische Wein-Anfänger, der gerne trinkt und überhaupt keine Ahnung hat. Man trifft ihn, so sagt er es selbst, trotzdem gerne an der Flasche. Willi entpuppt sich als Menschenleser, der viele Antworten des Gastes schon kennt, bevor sie ausgesprochen wurden. Das bringt der Wirtsberuf wohl mit sich. Wer hören will, wie ein Wine-Geek reagiert, wenn ein Gast Plörre ausm Tankwagen mitbringt, ist hier richtig - und das geneigte Publikum erfährt so, was passiert, wenn es in Willi mal so richtig kocht: Er zieht seine Uhr aus. Danger Zone. Über Wein lernen wir ehrlich gesagt nicht viel, auch wenn es Curly tatsächlich gelingt, aus dem Kopf die deutschen Weinprädikate aufzuzählen. Es besteht also weiterhin Hoffnung, für uns alle. Zum Whatsapp Newsletter --> [**Hier Anmelden**](https://api.whatsapp.com/send/?phone=+4915167067656&text=Ich%20m%C3%B6chte%20dabei%20sein!) Folgt Psaiko Dino au
podcast· 51:42On the Menu: Fast Food to Fine Dining: Pat Cobe, Restaurant Business
Clean eating, dirty sodas, Asian street food, sea vegetables and souped-up snacks for a nation of noshers- these are all items you may be seeing on more restaurant menus, observes Pat Cobe, Senior Editor for Restaurant Business Magazine. In her long career covering the foodservice industry, Cobe has reported on menu restaurant and development and other industry topics. She edits the weekly On the Menu Newsletter and co-hosts the Menu Talk podcast with Brett Thorn. 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-table-live--1277037/support .
podcast· 51:21· Ep 89Are You A Fool For Wine? Introducing Los-Angeles-based Fuil Wines, Ep 89
A New Wine Label Takes the Stage. Launching a new wine label, especially during the pandemic, is never easy. But today we meet two actors who make, promote and sell their wine between acting, directing and producing gigs. They are Matt and Carolina Espino de Jager of Fuil Wines - pronounced fool - and we're excited to hear their story of starting their own winery and the two labels that they've created. From acting to winemaking, it's not a unique story. In this case, Matt and Carolina's screenplay is full of passion, wine country romance and determination without a marquee Hollywood name. You've heard folks say to some people who have side gigs, don't quit your day job just yet. Well, the early reviews for Fuil have been notably good. So maybe that advice doesn’t always apply! We're excited to introduce you to these wines and Matt and Carolina, who share how they balance their dual roles. Grab a glass and join us!
podcast· 1h 14m#151. Platicando de enoturismo con Lluís Tolosa
En este capítulo, tuvimos una magnífica plática con Lluís Tolosa, un sociólogo y autor español especializado en enoturismo y cultura del vino. Es conocido por sus trabajos y publicaciones que promueven la enología, el turismo relacionado con el vino y la educación vinícola. ¡Si quieres conocer más sobre el enoturismo en el mundo, escucha el episodio completo!
podcast· 38:45Extra: Cosa abbiniamo a Krug Vintage 2011?
L'episodio si concentra sul Krug Vintage 2011, con ospite speciale il sommelier Valerio Campigli. Il conduttore Alex Raccuglia, insieme al sommelier Marco Barbetti e allo chef Gabriele Palermo, esplora questo champagne d'annata. L'episodio inizia con un breve riassunto della puntata precedente, seguito dall'introduzione di Marco Barbetti che anticipa la collaborazione speciale con Krug: https://www.krug.com/it/ Alex intervista Carlo Vallarino Gancia, Brand Manager di Krug, che fornisce informazioni dettagliate sul vino protagonista. Il piatto abbinato è un elaborato fiore di zucca ripieno di tartare di gamberi, pastellato e fritto, servito con spuma di burrata, crema di zucchine al limone e nepitella, caviale di acciughe e cipolla caramellata. Marco Barbetti spiega la logica dietro l'abbinamento, evidenziando la complessità olfattiva dello champagne, la sua acidità, sapidità e la capacità delle bollicine di pulire il palato. Lo chef Gabriele Palermo descrive la preparazione del piatto,