Quench! Archives - WebTalkRadio.net

Organic and sustainable products have become the rage over the past decade; the popularity of biodynamic farming is surging as well, although few people know much about it. Some practitioners embrace it with the fervor of converts to a new religion, while cynics criticize it as a far-fetched and marginal cult. The debate dates to 1924, when Rudolph Steiner gave a series of lectures that became the basis for the biodynamic method. Steiner was an Austrian philosopher and mystic, who coincidentally founded his own spiritual movement. What’s the truth? Mark has an extended conversation with Deb hatcher, owner of Rex Hill Winery in Oregon; after purchasing Rex Hill in 2007, Deb and her husband decided to convert the estate to biodynamics. She discusses some of the reasoning behind that decision, and explains why the method makes sense to her. On Bizarre Beverage News, Mark explores the growth in the world’s most popular liquor—Chinese Baijiu—and investigates which state in the Union has the greatest number of bars and liquor stores per capita.

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LINKS:

Rex Hill Winery—Link to: http://www.rexhill.com

Biodynamic Farming—Link to: http://www.demeter.net

Iconic Spirits: An Intoxicating History—Link to:

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Sooner or later, you’ll be staring at a restaurant wine list with the realization that you’re about to pay $50 for a bottle of wine you saw selling on the supermarket shelf for $12. In this age of consumer empowerment, many customers are more aware of what wines actually cost, and they’re not happy with the tabs restaurants are charging. Are wine list prices a necessary cost of admission, or do they represent unfair profit-taking by the restaurant? Mark speaks with Randy Caparoso, who wrote dozens of wine lists in his career as a consultant, to get his insights into how wine programs are structured. He then talks with Marcello Fiorentino, owner of La Sirena in West Palm Beach, who explains in detail the philosophy behind his award-winning wine program. On Bizarre Beverage News, Mark explores the phenomenon of the electronic

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Randy Caparoso—Link to: http://www.sommelierjournal.com

Marcello’s La Sirena—Link to: http://www.lasirenaonline.com

Iconic Spirits: An Intoxicating History—Link to:http://www.iconicspirits.net

The post Quench! – Restaurant Wine Prices: Why So High? appeared first on WebTalkRadio.net.

What would Andrew Zimmern be drinking, if he were drinking instead of eating? Mark begins with a range of strange and unusual libations:

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LINKS:

Napa Valley Marijuana Growers—Link to:

The Pruno Recipe of Jarvis Masters—Link to:

Iconic Spirits: An Intoxicating History—Link to:

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Burgundy has the reputation of being the hardest wine region in the world to understand, as well as being a notoriously closed society—a place where upwards of one dozen generations of the same family have worked the same parcels of land for centuries. With that background, consider the amazing saga of Alex Gambal. Alex went to Burgundy with his family for a sabbatical in the early 1990s, fell in love with the area, and ended up attending winemaking school in Beaune. Today he is a winemaker of considerable repute; his wines have been embraced by the French, and they exhibit that balance between power and finesse which is the hallmark of great Burgundy. Mark speaks with Alex at length about his improbable journey. In Bizarre Beverage News, Mark examines the connection between Champagne and memory, and explores the secrets of drinker who have lived past the age of 100.

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LINKS:

Alex Gambal—Link to: http://www.alexambal.com

Iconic Spirits: An Intoxicating History—Link to:

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When Americans hear about Madeira wine, they usually think of spinsters , maiden aunts, and cobwebbed bottles in ancient sideboards. This is a shame, since Madeira can be some of the most glorious wines in the world—supple, elegant, and capable of pairing very well with a wide range of foods. Mark begins by reminiscing about his recent visit to the island of Madeira, where he experienced a tour and tasting at Blandy’s, one of the oldest wine lodges on the island. He then talks with Bartholomew Broadbent, the leading importer of Madeira wine into the U.S., who offers insights into the role of Madeira with food and life.

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Blandy’s—Link to: http://www.blandys.com

Broadbent Selections—Link to: http://www.broadbent.com

Iconic Spirits: An Intoxicating History—Link to:

The post Quench! – A Glass of Madeira, My Dear appeared first on WebTalkRadio.net.

On Bizarre Beverage News, Mark investigates the severe decline in wine drinking among the French, and also explores Grand Theft Champagne: the strange tale of burglars who broke into Domaine Jacques Selosse in the middle of the night, and stole eight pallets of Champagne worth approximately $500,000. Then he has an extended conversation with Peter Mondavi Jr., proprietor of Charles Krug winery in the Napa Valley. Charles Krug is the oldest winery in Napa, founded in 1861, and remains totally family owned and operated. Peter discusses the legendary feud between his father and his uncle, Robert Mondavi, and talks about some of the secrets to making high-quality, affordable Napa Valley wine in the 21st century.

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More Americans are eating sushi all the time, and the popularity of sake is exploding. Sake presents an aroma and flavor profile that is very different from wine, and many consumers are confused about exactly what it is, how it’s made, and how best to appreciate it. Mark speaks with John Gauntner, an American living in Japan who is one of the world’s foremost authorities on sake, and who gives an overview of production methods, quality standards, and serving tips. He then talks to Steve Vuylsteke, President and CEO of Sake One in Forest Grove, Oregon, the producers of Momokawa, who discusses some of the challenges involved in making high-grade sake in the United States.

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We hear a great deal about molecular gastronomy and molecular mixology, but how many people have actually experienced these techniques at the hands of a master? Mark speaks with Eric Anderson, a consumer who visited Chicago for his tenth wedding anniversary and had a pair of extraordinary experiences. First they dined at Alinea, the Michelin three-star restaurant operated by revolutionary chef Grant Achatz. The following evening they visited The Aviary, a bar opened by Achatz and his team slightly over a year ago, generally regarded as having the most cutting-edge cocktail program in the country. Anderson described the details of a ten-cocktail tasting menu, obtained while sitting in the kitchen and watching The Aviary’s “liquid chefs” at work.

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The Aviary—Link to: http://www.theaviary.com

Iconic Spirits: An Intoxciating History—Link to: http://www.iconicspirits.net

The post Quench! – Alinea and The Avairy appeared first on WebTalkRadio.net.

On Bizarre Beverage News, Mark investigates the severe decline in wine drinking among the French, and also explores Grand Theft Champagne: the strange tale of burglars who broke into Domaine Jacques Selosse in the middle of the night, and stole eight pallets of Champagne worth approximately $500,000. Then he has an extended conversation with Peter Mondavi Jr., proprietor of Charles Krug winery in the Napa Valley. Charles Krug is the oldest winery in Napa, founded in 1861, and remains totally family owned and operated. Peter discusses the legendary feud between his father and his uncle, Robert Mondavi, and talks about some of the secrets to making high-quality, affordable Napa Valley wine in the 21st century.

Subscribe with your favorite podcast player

The post Quench! – Charles Krug and the Mondavi Family Legacy appeared first on WebTalkRadio.net.

It’s true that Cru Beaujolais and Beaujolais Nouveau share a common parentage: As with humans and apes, some people believe there’s a difference between the two. Cru Beaujolais, from ten superior growing regions just south of Burgundy, can be some of the most complex and glorious red wines in the world. Beaujolais Nouveau comes out in November, costs ten bucks, and owes its global popularity to a publicity campaign. Even so, many consumers are hard pressed to tell them apart. Mark discusses the difficulty of selling Cru Beaujolais in the U.S. with Guillaume de Castelnau, director of Chateau des Jacques, one of the leading estates in the region. He then talks with Darrin Siegfried, a sommelier, wine retailer and educator who has decades of hands-on experience selling Beaujolais to American drinkers. On Bizarre Beverage News, Mark examines the phenomenon of the Imperial Bartender, who knows (far better than you do) exactly what you should be drinking.

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