pet nat

We're popping the cork on 2024 and Season Two with all things bubbly wine! Your favourite awkward host, Lachlan Watt, is back with special guest and bubbly expert Wiremu Andrews. Hailing from New Zealand and falling in love with wine to become a sommelier and viticulturist, Wiremu joins us to discuss the differences, complexities and nuances of Champagne, Prosecco, Pet Nat and more. 

Sabre your favourite bottle and join us as we kick off Season Two with this sparkling episode! 

Follow us on Instagram: @spirited_discussions 

The most popular style of wine in the world but what is it? how do we get the bubbles? What does all these names on the labels mean? We break it all down in this episode so you can know what is what when it comes to the beauty that is sparkling wines!

Check out our newly launched patreon to take your wine knowledge even further! 

Η Υρώ και ο Παναγιώτης συναντούν τον Σταμάτη Μυλωνά,ο οποίος τους μιλάει για το Σαββατιανό. Την πιο πολυφυτεμένη λευκή ποικιλία της Ελλάδας, την ιστορική ποικιλία που έχει συνδεθεί με την παραγωγή της ρετσίνας.

Μαθαίνουμε για το προφιλ της, τα ιδιαίτερα χαρακτηριστικά της και τις μεγάλες δυνατότητες της όταν καλλιεργηθεί και οινοποιηθεί σωστά.

Ταξιδεύουμε στο παρελθόν μαθαίνουμε ιστορίες για τον Αττικό αμπελώνα και τέλος στρώνουμε τραπέζι με επιλεγμένα Σαββατιανά που διαλέγει ο Σταμάτης και τα συνδυάζουμε γευστικά.

Σε αυτό το podcast το Σαββατιανό είναι ο πρωταγωνιστής και δοκιμάζουμε το pet nat από την οινοποιία Μυλωνά

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"Το κρασί με απλά λόγια" είναι μία σειρά από podcasts γι' αυτούς που αγαπάνε το κρασί και έχουν απορίες σαν αυτές του Παναγιώτη.

Η Υρώ Κολιακουδάκη Dip WSET απαντάει στις απορίες του Παναγιώτη Ορφανίδη σχετικά με το κρασί, απλά και με χιούμορ.

Υρώ Κολιακουδάκη Dip WSET:
Instagram: @irokoliakoudakis
Facebook: Iro Koliakoudakis

Παναγιώτης Ορφανίδης:
Instagram: @panagiotis_orfanidis
Facebook: Panagiotis Orfanidis

Kölle Alaaf von den Flaschenkindern!

Kellerchen und Alex machen Köln unsicher und das mit euch zusammen.

Nach zwei erfolgreichen Karnevalstagen wird ein kleines Resumee gezogen. Was haben sie gehasst, geliebt und was hat die Beiden inspiriert, dazu gibt es einen locker leichten Pet Nat, von Scherer Zimmer, der genau das richtige Tröpfchen zum starten ist.

Special Guest: Markus T. Joachim

Wein: Schuerer Zimmer Petillant Naturel

Gruß und Kuss von Kellerchen und Alex!

Takže jsme si do tohodle jubilejního 20. dílů pár pet-natů sehnali, pořádně je ochutnali a taky si o nich docela dost řekli. Mimochodem do této kategorie patří i stále víc oblíbená vína Col Fondo. To je v podstatě takové to zakalené (ne)prosecco.

Tak si někam pro Col Fondo nebo Pet-Nat skočte. Jdeme ochutnávat. A pozor při otevírání. Někdy je to celkem divoký. Pet-Nat můžete koupit i u nás na vinoodbodlaku.cz nebo afranta.cz, čímž zároveň tvorbu Vinocastu podpoříte. Jsme vám za to moc vděční.  Nebo Vínocast pošlete dál, mezi své kamarády. Děkujeme!

Postproduction by Martin Bernád

Rosé-Sprudel mit purer Eleganz und ohne Langeweile!

It's time for bubbles! In dieser Folge gibt's Schaumwein - und was für einen! Rosé Ancestral vom Weingut Rosner ist ein nach der Méthode Ancestral hergestellter Rosé Schaumwein, der alle Vorurteile gegenüber Rosé Bubbles aus der Welt schafft: Volle Eleganz, frische Fruchtnoten im Abgang - Kady & Michael sind sich einig, davon braucht man mehr!

Hier findet ihr den Schaumwein direkt bei Online-Shop des Weingut Rosner.

Jede Folge verkosten die beiden Weinliebhaberinnen Kady und Michael einen Wein & stellen die Winzerinnen dahinter vor. Das besondere daran: Abwechselnd bringt einer der beiden eine Flasche Wein mit und der andere hat keine Ahnung, was ihn erwartet.

Wir freuen uns, wenn ihr unseren Podcast abonniert & bewertet. Für Feedback aller Art sind wir sehr dankbar, wenn ihr uns einen Wein oder eine/n Winzer/in empfehlen wollt, dann schreibt uns einfach per Mail an kady@weinfuerwein.at oder michael@weinfuerwein.at!

Jede Folge verkosten die beiden Weinliebhaber:innen Kady und Michael einen Wein & stellen die Winzer:innen dahinter vor. Das besondere daran: Abwechselnd bringt einer der beiden eine Flasche Wein mit und der andere hat keine Ahnung, was ihn erwartet.

Wir freuen uns, wenn ihr unseren Podcast abonniert & bewertet. Für Feedback aller Art sind wir sehr dankbar, wenn ihr uns einen Wein oder Winzer:innen empfehlen wollt, dann schreibt uns einfach per Mail an kady@weinfuerwein.at oder michael@weinfuerwein.at! Auf unserer Website findet ihr weitere Infos zum Podcast.

We're joined this week by Brian Smith of Oyster River Winegrowers, at he and his wife Allie's farm/ vineyard/orchard in Warren, ME. Despite over a hundred episodes, we've yet to talk with a winemaker, due not to lack of interest but lack of a vibrant grape-based wine/vineyard culture in Maine and New England.  The inherent difficulty in growing grapes suitable for winemaking in the region makes Oyster River's products -- and its nearly fifteen year history -- all the more impressive. Brian lays out his view on what defines "natural wine" (all of Oyster River's products) means, relays how he's developed a habit of doing things before he knew they had a term, and reveals that orange wine is not, in fact, made from oranges. The conversation came on the heels of a multi-hour tour of the property, so the guys do their best to keep their excitement engines from overheating as Brian discusses everything from harvest, carbonic maceration, Pet-Nat, and disgorgement, before wrapping with an Old MacDonald-esque Three Bay. There wasn't a better place or person to open the door on oenology with; Listen to Natural Wine 101 in full NOW! ................... ...................................... ................................ ........................................... ................................................Music: "Mountain Climb" by 
Jake Hill

Join hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman on their tropical island of all things cider!

The guys discuss Frightened Rabbit as an answer on a game show, TV appearances and unflattering celebrity comparisons (It's Ed Sheeran!) before delving into the news.

Grant kicks off things with a return of Roger Wilkins, who has found the cure to covid! After the guys restored his honour in a previous episode, the now scientist has proclaimed his vitamin-heavy drink is the answer to the world’s problems. Gabe then takes the guys through the upcoming Cidercon, the world’s biggest cider gathering, which is now open for registration.

This week’s interview is with a man who’s not just in the know with cider, he’s actually written the book on it. We’re happy to welcome three time Beer Writer of the Year winner, Pete Brown! Highly acclaimed beer and cider writer, Pete’s got a huge library of stories and an equal breadth of published books to match. From Craft: An Argument to The Apple Orchard, Pete takes the guys through the cider regions who think they invented it, cider top trumps with Tom Oliver, the problem with ‘craft’ in cider and wanky writing. We cannot confirm or deny if he had a masturbate after the recording!

The featured cider this week is Ross on Wye’s Thorn Perry. Gabe’s favourite variety of pear, it’s a big, bold and bright perry with some very intense character. The Horse of Knowledge makes a return to discuss the Pet Nat process as the guys take their time with the drink.

Finally, they go through the listener’s questions, featuring Burum Collective’s Helen asking about education in cider, before Grant reads out the listener’s weirdest places to drink cider in the weirdest Grant voice you’ll ever hear.

Other Links:
Gabe wrote a book: Ciderology
Grant has a cider business: Re:Stalk
Martyn loves to talk about cider: CiderShit

The Rest of The Team:
Executive Producer: Scott Riggs
Editor: Scott Riggs
Music: Billy Kennedy

Connect:
Instagram: NeutralCiderHotel
Twitter: NeutralCiderPod
Website: http://www.neutralciderhotel.com

Join hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman through these turbulent times by checking in to the Covid-free Neutral Cider Hotel!

The guys go through blending cider, buying houses and an off the cuff discussion of apple varieties.

In the news, Gabe kicks off things with some bad news about this year’s The Big Apple event in Herefordshire, whilst discussing his pie selection and fingering process. Martyn then humbly brings up his own writing for Graftwood as “news,” before delving into the journalistic mecca that is Bridport & Lyme Regis News for some cider-sciencetory! Finally, there’s a deep discussion on the etymology of the word “cheers”, featuring the worst impression of a gay icon from a half-cut Martyn.

This week’s interview is the boy’s first trip out of the UK! Connecting with a wonderful duo in their home all the way in the Finger Lakes region of New York in the US, the Neutral Cider Hotel is proud to host Autumn Stoscheck and Ezra Sherman of Eve’s Cidery. An orchard-based cidery with a focus on organic farming and minimal intervention, their drinks are always stunning and the boys dive into deep conversation straight away. Moving through every subject in fine cider, from terroir and sense of place, self-taught banjo players, the difficulties of innovation and child labour in the name of art.

The guys then sample Eve’s Cidery’s DeRidder after the conversation, and what a tasting it is. A 750ml wonder, a Pet Nat style cider made with stolen apples (scrumpy to the English!), hear the boys honest reaction and try to keep up with their pace. Drinking game this week, try and finish the bottle as quick as Martyn for a wild 5 minute ride! 

Finally, they go through the listener’s questions, featuring a new generation of drinkers, craft-kegged cider, Martyn’s pissed eyesight and the art blending in cider, featuring even more praise for DeRidder!

Quote of the episode: “Well that’s what scrumpy does to a man.” - Martyn Goodwin-Sharman

Other Links:
Gabe wrote a book: Ciderology
Grant has a cider business: Re:Stalk
Martyn loves to talk about cider: CiderShit

The Rest of The Team:
Executive Producer: Scott Riggs
Editor: Scott Riggs
Music: Billy Kennedy
Token American: Scott Riggs

Connect:
Instagram: NeutralCiderHotel
Twitter: NeutralCiderPod
Website: http://www.neutralciderhotel.com 

Join hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they check you into the world of all things cider!

Episode Quote: “Can you tell me if my cyder ys cyld or fyzzy?” - Martyn Goodwin-Sharman

In the news, Grant kicks off things with a deep dive into excess apples and the pandemic’s effect on fruit growers, before Gabe brings in the launch of a $500,000 US study into the language of cider (or cyder)! And finally, Grant is hosting a cider music evening as part of the Salford Virtual Beer Festival happening on the 14th November 2020. Hosted by The Lady Sybil, featuring some wonderful cyders to drink with a live sync up.

This week’s interview is with the legend himself; Tom Oliver of Herefordshire. One of the greatest cider makers of all time, and often cited as an inspiration by the current crop of makers, the awards he’s won over the years speak for themselves! The guys discuss the individual apple and pear varieties, and how the selection comes together in the blend for the perfect drink. Breaking down the apples to their basic categories, Tom explains his process, what varieties he uses and where he sources them, including his cough on January the 2nd and his irritable bowels.

Gabe then goes head-to-head with Tom in a new segment called Pomme or Band?? Play along at home in a lonely drinking game, or listen to the bands after you’ve checked out of the hotel!

The guys then sample Sxollie’s Golden Delicious. A South African cider that packs all the character of the Golden Delicious into a 330ml bottle, listen in to hear what the guys think of this little hustler!

Finally, they go through the listener’s questions, featuring the difference between fine and bog-standard cider and how far dry cider can go.

You can follow us on Instagram or Twitter and send your questions for the “experts” there.

Other Links:
Gabe wrote a book: Ciderology
Grant has a cider business: Re:Stalk
Martyn loves to talk about cider: CiderShit

The Rest of The Team:
Executive Producer: Scott Riggs
Editor: Scott Riggs
Music: Billy Kennedy
Token American: Scott Riggs

Connect:
Instagram: NeutralCiderHotel
Twitter: NeutralCiderPod
Website: http://www.neutralciderhotel.com 

with Beka Gotsadze (Gotsa Wines), Kim Engle & Debra Bermingham (Bloomer Creek Vineyard) & Manel Aviñó (Clos Lentiscus). Hosted by Sam Benrubi (The Grape Nation).

Pétillants naturels (meaning ‘natural sparklings’ in French) or Pet Nats as they are know for short are all the rage, and understandably so. Often delicious and highly quaffable, they are a very accessible bubble alternative to the likes of Champagne. But what exactly is a pet nat? Are they just fun, easy drinkers or capable of complexity, depth and even age? And is it a distinct thing or a generic term for natural bubbles? Hear from a collection of proper pet nat producers from Georgia, Spain and the USA, find out more about how their creations are grown and made and join them for a tutored tasting of the end result.

HRN On Tour is powered by Simplecast.

Yeah, everyone loooves pét-nat, but what is it? Adam and MAR discuss how pétillant natural is made, how it differs from other methods of making sparkling wine, and how just because a wine is "natural" and "sparkling" does not mean it's a pétillant natural. All this and more while drinking a brand spankin' new 2018 Chardonnay pét-nat from Scar of the Sea.

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