Wine and Dine on VinVillageRadio

Stonestreet Estate Chef Constantino Taki Laliotitis recently lead a group of students through the art of food and wine pairing. Laliotitis shares tips on how flavors in food and wine react to each other to uncover the best flavor combinations. His presentation will soon be available from the winery's website. Upcoming classes scheduled at the Stonestreet Estate Summit School wine education program include: 'Does glassware affect the way a wine tastes?' on December 6th, and Colette Hatch teaching The Dynamics of Wine and Cheese, on February 7th, 2010.
http://www.stonestreetwines.com/experience/events.aspx

Jean Bourjade, Director, Inter Beaujolais, joins us from Beaujolais to talk about the exceptional weather that delivered an excellent, but short, crop of Gamay Noir a Jus Blanc to produce Beaujolais Nouveau released on midnight, worldwide, November 19th, 2009. Nouveau, or new wine of the harvest, is traditionally a light violet blue but with higher than normal temperatures, pigment, and alcohol, the new release sports a darker, deeper hue of violet with slightly more structure, bursting with bramble fruit and the unexpected peach! Perfect slightly chilled for all of your holiday feasting and sipping. Beaujolais Nouveau is good all year long so when wine retailers mark down the price in January... opportunity is ripe for light, fruity spring enjoyment.
http://beaujolais.com/index.php?page=INDEX&lang=en&codej=anglais&time=20091117124316

Wine retailers prefer selling their clients a case of wine versus one bottle but how about ordering 12, no, make that 13 different Beaujolais wines for a deliciously tangible lesson in terroir: variations in soil composition and profile, geology, and climate. The Beaujolais region is divided up into ten different Crus or growths. Each wine comes from a different set of village vineyards. In alphabetical order they are: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-A-Vent, Regnie, and Saint-Amour. Wines labeled as Beaujolais-Villages are from better vineyard sites than wines simply labeled Beaujolais (from largest area of all) and thus have slightly more body, structure, and intensity. Last, but far from least, is the white sheep of the region: Beaujolais Blanc--100 percent Chardonnay, grown on calcaire soils, with natural acidity on the palate, and a FANTASTIC BUY for aperitif or table. There you have it in a nutshell. Enjoy the interview.
http://beaujolais.com/page.php?page=MENU3&lang=en&codej=anglais&time=20091117011255

Rob Barnett, CEO & Founder, VinVillage.com hardly sits still. His self-imposed mission is to connect consumers and trade at VinVillage.com online newest social wine and food network with thousands of registered users country-wide. Its been over a year since he's been a guest and he has so much coming up/going on with the San Diego Bay Festival special broadcast, Wine 2.0 NYC, Lodi First Sip Wine Weekend, San Francisco Wine Association Holiday Showcase and launch of the new upgraded Vin Shoppe this month. Purchase thousands of wines online at VinVillage.com for national distribution... especially guests heard online at Wine and Dine on VinVillage Radio heard online at WSRadio.com and VinVillage.com.
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