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videoSpend a week with me in Tuscany🫶 #tuscany #winetravel #tuscanytravel
videoFalcoaria from Casal Branco
#wine #portuguesewine #winelover #tejowine
videoAppellation Saumur Puy Notre Dame in Loire Valley of France
David Kohl embraces discovery in the wine world and is pleased to have tasted this rich red wine varietal from an appellation that is new to his knowledge base : Saumur Puy Notre Dame in the Loire Valley of France. Thanks to Gilles Colinet of Forteresse de Berrye for the introduction to this very interesting offering, produced from 50 year old cabernet franc vines. #loirevalley #saumurpuynotredame #winepodcast #forteressedeberrye #appellationsoffrance
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Whisky Launch!
England’s first net zero energy whisky
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Rural Apprenticeship Scheme
Enjoy whisky and help restore and protect vital UK habitat
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What is Net Zero?
Understanding net zero and its importance
videoPinot Noir Domaine Reverdy at Salon Loire
At the annual Salon Loire trade show, David Kohl is excited to highlight Pinot Noir offering from acclaimed producer Domaine Jean Marie Reverdy. #winetradeshow #salonvinsloire #pinotnoir #salondesvinsdeloire #domainejeanmariereverdy #loirevalley
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SOW S2 EP48 PENDERYN: A WELSH WHISKY RENAISSANCE
This week's guests on Spirits of Whisk(e)y are the trio who quite literally run, distill, and blend Penderyn, the first whisky made in Wales in over 100 years. Listen and learn how CEO Stephen Davies, Distillery Manager Lauren Davies, and Master Blender Aista Phillips followed unlikely career paths to making award-winning single malt whiskies and other spirits at the Welsh Whisky Company and its Penderyn Distillery, in the foothills of the magnificent Brecon Beacons in South Wales. Then hear Chef Louise Leonard talk Welsh culture and cocktails with Rhino Williams, the Wales-born master bartender and owner of Lost Property Bar in Hollywood, California. Check us out at EatsDrinksTV to watch this episode.
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Arneis white wine variety
Arneis white wine variety now made by these 80+ wineries in Australia
- podcast· 2h 17m· Ep 888
Herb Quady: Oral History Interview
This interview is with Herb Quady of Quady North and Barrel 42. In this interview, Herb talks about his family starting a wine brand in California the same year he was born, and thus growing up in the industry. Despite initially not wanting to work in wine, he soon found himself working for Randall Grahm at Bonny Doon and launching his wine career. Later, Herb talks about coming to Southern Oregon and working at Troon, and the growth of the Rogue Valley wine industry while he was a part of it. He then talks about the decision to start Quady North with his parents, his wife, and her parents all playing a major role. He discusses the growth of Quady North, the custom crush operation Barrel 42, and his vineyard installation/management business as well. And he talks about the role he and his businesses have played in the growth of the local wine industry. This interview was conducted by Rich Schmidt at Quady North in Jacksonville on March 17, 2026. Thank you to the Oregon Wine Board for ge
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Winter in the Okanagan: where the vines rest, but the wine magic comes alive
Winter in the Okanagan: where the vines rest, but the wine magic comes alive.
podcast· 1h 03m· S1E138The Impact Of Healing Journeys With Pardis Mahdavi, PhD
Going out to travel is not only about leisure and excitement, but also about expanding oneself by visiting places outside your comfort zone. Author and entrepreneur Pardis Mahdavi, PhD understands the transformative power of healing journeys, and so she built her business around that. In this conversation, she talks about her wellness company Entheon , which focuses on transformational retreats and coaching programs for personal growth. She explains how immersing in new cultures and traditions can help you discover new things about yourself. Pardis also delves into the benefits of plant medicine, which she describes as the intersection between science and spirituality.
- podcast· 1h 29m· Ep 887
Sara Garr: Oral History Interview
This interview is with Sara Garr of Circadian Cellars. In this interview, Sara talks about growing up as a creative individual and finally finding her preferred medium in wine. Sara talks about first entering the wine industry from a sales point of view, working at the Harry & David bottle shop in Medford. Though initially she didn’t know much about fine wine, she worked with the wine buyer and her coworkers to learn more. Her career trajectory changed in 2015 when she started her first harvest with Quady North / Barrel 42. Sara discusses her “happy accident” barrel of Cabernet that would become her first wine under the Circadian Cellars label. While continuing to work at Barrel 42, she slowly started to expand her own label as well, including lesser known varietals as well as more standard Southern Oregon varietals but with less common winemaking processes. After she felt she had a handle on the wine itself, she also started creating her own labels. Later in the interview, Sara talks
podcast· 14:56187. I Should Be Further Along By Now
Feeling like you should be further along by now ? You’re not alone—and you’re not behind. In this episode, we’re unpacking the sneaky pressure of timelines and progress guilt, especially when it comes to drinking less. Whether you’re moderating, cutting back, or navigating tricky social moments, this is your reminder that it’s not about being perfect—it’s about building a process you can trust. I’ll walk you through real-life examples, reframes that actually help, and a powerful shift that will change how you think about “slip-ups” forever. Book a free call and I’ll help you build a version of drinking that works for you. Access my calendar here: https://tidycal.com/90dayslater/consult
videoCastlebridge Wine: Quality You Won't Doubt! #shorts
Castlebridge delivers quality wine comparable to big brands, without the marketing hype. Discover the character smaller brands bring to every bottle, for a unique taste experience. #QualityWine #Castlebridge #WineTasting #SupportSmallBrands
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Foods to Pair With Sake
Sake, an alcoholic beverage made from polished and fermented rice, has been a central piece of the Japanese culinary tradition for centuries. It has a smooth mouthfeel and clean, sweet taste you’d be hard-pressed to find in other drinks. Recently, sake’s popularity has exploded in the Western culinary scene. It’s always been a staple at […] The post Foods to Pair With Sake appeared first on Takara Sake USA, Inc. .
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What Is Sake?
As the national beverage of Japan, sake is rich in history, tradition and flavor. It’s noncarbonated and characterized by its pale yellow or green color, mildly sweet flavor, and high alcohol content. Most sakes sit between 18% and 20% alcohol by volume (ABV). Enjoy sake on its own or mix it with other ingredients to […] The post What Is Sake? appeared first on Takara Sake USA, Inc. .
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Sake vs. Soju
One of the benefits of an ever more interconnected world is the opportunity to find new things you never even knew you wanted to try. While Japanese sake is a familiar drink to most people today, Korean soju is relatively new to American audiences. Though they may resemble each other, soju is not the same […] The post Sake vs. Soju appeared first on Takara Sake USA, Inc. .
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What Is the Difference Between Sake, Cooking Sake, and Mirin?
Did you know that Japanese brewers use the same basic ingredients in the malting of both sake and mirin? Koji mold is the catalyst that produces alcohols from polished rice grains. It is also used to make popular Japanese seasonings such as soy sauce and miso. Authentic Japanese rice-based alcoholic beverages such as sake contain […] The post What Is the Difference Between Sake, Cooking Sake, and Mirin? appeared first on Takara Sake USA, Inc. .
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Sake Versus Wine
In the worldwide family of alcoholic beverages, sake and wine are more like cousins than siblings. The differences between these two drinks are profound, from their distinct brewing processes down to the best glasses to serve each in. Both novice to experienced beverage connoisseurs benefit from understanding the differences in language, tasting principles, and terminology […] The post Sake Versus Wine appeared first on Takara Sake USA, Inc. .
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9 Unique Appetizers to Serve With Sake
When it comes to pairing sake and food, there are no wrong answers. But it can always help to have a little guidance. Whether you’re new to the world of sake or looking to deepen your knowledge, we’re here to help you out. Here are our nine best appetizers to serve with sake to get […] The post 9 Unique Appetizers to Serve With Sake appeared first on Takara Sake USA, Inc. .
- podcast· 57:56· Ep 275
Ep 259 - Albariño from Rías Baixas with Aran Álvarez of Martín Códax: One Grape, It’s Many Wine Styles & Atlantic Terroir
In this episode of Eat Sleep Wine Repeat, Janina heads to the Atlantic coast of Galicia in Spain to explore one of the most exciting wine regions for white wines: Rías Baixas. Joined by winemaker Aran Álvarez from Martín Códax , this episode is a deep dive into Albariño from Rías Baixas - one of the most expressive white wine grapes in the world. From terroir and climate to winemaking techniques, lees ageing, sparkling styles, orange wine and even noble rot, this episode explores just how many different expressions one grape can create. If you want to learn about wine, understand how wine styles are shaped, and get inspired for your next wine travel destination, this episode is for you. 04:11 – Val do Salnés explained — the heart of Albariño and a key Atlantic wine region. 05:47 – Climate change — shifting rainfall patterns and their impact on vineyards. 06:46 – Pergola (emparrado) training — the traditional system adapted to humidity. 11:18 – Atlantic influence — how proximity to the
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Common Myths About Sake
There are several misconceptions about sake, a popular rice-brewed beverage, in Western culture. In this guide, Takara Sake USA discusses the truth behind the four most common myths about this drink. Here’s what you need to know about sake: Myth 1: Sake Is a Spirit This myth originates from the fact that many Western bars […] The post Common Myths About Sake appeared first on Takara Sake USA, Inc. .
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SOW S2 EP47 Kavalan: World-Class Whiskies from Taiwanese Spirits
This week's guest on Spirits of Whisk(e)y is Kaitlyn Tsai, Global PR Officer at Taiwan's Kavalan Distillery, recognized by the spirits press as maker of multiple best-in-class whiskies, including the celebrated Vinho Barrique. Listen and learn how Kaitlyn went from a successful career in film production to representing Taiwanese whisky before a global audience, in the process being named Icons of Whisky's 2021 "World Whisky Brand Ambassador." Then hear Chef Louise Leonard wax delicious over pairing Kavalan Classic with Pork Belly Bao—a match made in culinary heaven! Kaitlyn Tsai, is the winner of the 2021 Icons of Whisky World Whisky －Brand Ambassador of the Year award. She also holds a communication degree from one of Taiwan's most prestigious universities. She brings to her passion for whisky some high-level film industry experience, having worked closely with one of Taiwan's most revered documentary directors, the late Po-lin Chi, on his masterpiece series: "Beyond Beau