Welcome to the Santé Tasting Room podcast! In this episode, we celebrate the art of winemaking and distillation, encouraging producers worldwide to showcase their talents at the prestigious Santé International Wine and Spirits Competition. Also, we explore the intersection of world politics and the global market, offering insights on how to thrive in challenging times. Then, we’re thrilled to interview Elizabeth Rodriguez, the visionary owner of Estilo Y Vino, our host venue for the public segment of the Santé Wine and Spirits Competition.
In this episode, we kick things off with a bold and innovative Junglee Craft Cocktail tasting—because why settle for ordinary? Then, we dive into the world of premium rum with Rhum Barbancourt, often called the "cognac of rums," uncovering its rich history and craftsmanship.
Next, we explore the potential benefits of tariffs on non-U.S. wine and liquor—could they actually work to promote tourism? We also unveil our exciting new just-in-time printing service designed to elevate brand promotions, along with the debut of our dynamic digital *Wall of Brands*.
And that’s not all—Paul Surgule’s latest deep dive into the culture of food and wine is a must-read, and we wrap things up with a fascinating interview with the owners of *Lebowski’s Taproom* in Colorado Springs, creators of the irresistible *Lebowski’s Kool-Luah* coffee liqueur.
Sit back, sip something delicious, and enjoy the ride!
🎙️🍷 Join Sandra and Emiliano on their latest podcast episode as they dive into a world of flavors and aromas! This time, it's all about exploring the best in wines and culinary delights.
The episode kicks off with a lively discussion about JOLO's award-winning wines. Sandra and Emiliano share their tasting notes and experiences, highlighting what makes JOLO stand out in the wine community. Whether you're a wine aficionado or a casual sipper, there's something for everyone to appreciate in this segment.
Next, the spotlight turns to the Caribbean with the introduction of the Gold-winning Rhum Barbancourt. The hosts delve into what makes this Haitian rum a must-try, discussing its unique taste and the accolades it has garnered over the years.
The conversation then shifts to the vineyards of Croatia. Sandra and Emiliano chat about how Croatian wines are steadily rising to world-class status, offering unique flavors that are capturing the attention of sommeliers and wine lovers alike. Their discussion sheds light on some of the standout varietals that are putting Croatia on the wine map.
Also included in the episode is a discussion of Italian truffles and Asian Pears. The duo shares insights on how these ingredients are making waves in the culinary world, ideal for enhancing both simple and sophisticated dishes.
To wrap up the episode, Sandra and Emiliano visit an up-and-coming restaurant and take the opportunity to interview their server. This candid conversation offers a glimpse into the world of hospitality, providing listeners with behind-the-scenes insights on delivering exceptional dining experiences.
Bon appétit and à votre santé, everyone! Tune in for a flavorful experience with Sandra and Emiliano. 🍷🥃
#PodcastEpisode #JOLOWines #RhumBarbancourt #CroatianWines #ItalianTruffles #AsianPears #CulinaryDelights #WineTalk
Sandra and Emiliano discuss how this U.S. election can influence wine prices, discuss the Santé Brown Spirits Competition, talk about how WineGURU can help restaurants, and taste a Willamette Valley Pinot Noir and a Chenin Blanc from South Africa.
We interviewed Federico de Cerchio, CEO of Torre Zambra in Abruzzo, Italy, and Rocco, owner of il Cambusiere, a fascinating seaside restaurant in Abruzzo. Our summer awards program ended and we are starting a new, Brown Spirits competition.
What is the difference between your run-of-the-mill pasta and an artisanal pasta? We met with Piero Peduzzi of Rustichella D'Abruzzo in Abruzzo, Italy to find out. He is a fourth-generation family member of this iconic pasta factory. It is a classic story of a century of business development and growth. On this 100th anniversary, we tasted Rustichella D'Abruzzo's pasta in la Bilancia, one of the most valued restaurants in Abruzzo. But, we start our podcast with Fakin wines. Now, stop swearing!
In this episode we explore the Bar Convent Brooklyn show.
Sandra and Emiliiano are tasting a Cappelletti Negroni while playing the ukulele! The Santé Wine & Spirits International Awards are in full swing! How is an awards program different from a competition? They enjoy the hospitality of the extravagant Ventanas restaurant in Fort Lee, NJ. Hear what executive chef Sean has to say about the Ventanas experience.
To our chagrin, we banter about what dry January really means. But, we don't miss a beat and interview Alessandra Pasqua, V.P. of Marketing for Pasqua Vigneti e Cantine S.P.A. Don't miss it!
Welcome to the December Santé Tasting Room podcast, where we explore the world of wine, spirits, and everything in between. In this episode, we delve into the most essential gift for your hopeful oenophiles, our Wine Fundamentals course, talk about the fascinating world of wine technology with WineGURU, discover the compelling story behind Fly Wines, get a taste of the exquisite offerings from Heavenly Spirits, and learn about the innovative Safety Shot.
Join us as we talk about the brilliant minds behind these brands, uncovering their passion for their craft and dedication to creating exceptional products.
But that's not all! We also have a special treat for you - a live interview with Chef Ricardo from Alice restaurant in Manhattan. Discover his unique approach to hospitality, and get an inside look at the culinary wonders happening in the heart of New York City.
So grab a glass of your favorite wine or spirit, sit back, and join us on this flavorful journey. Cheers!
Hosts Sandra and Emiliano discuss the plusses and minuses of robots for restaurants, the amazing growth of Uncle Nearest, and an interview with Sea Bird founder and winemaker Patrick Durbin.
This episode introduces Soto Sake Super Premium Junmai Daiginjo and a Three Finger Jack Cabernet Sauvignon. We talk about articles in Santé Magazine, including restaurant fails to avoid, a review of some Moscatos, and the issue with tipflation. We introduce The Curvy Italian, discuss cultivated meat, declare what we can or cannot do with coffee, Hawaiian local farm-to-table, the exquisite elegance of Fleche Azul Cristalino, balancing the aesthetics and business of a restaurant, and bringing a winter resort to the summer. Lastly, in a charming interview, we introduce you to Ashlen Wilder, our editor.
In this episode, Sandra and Emiliano give you an overview of Santé Magazine articles for July. Also, they interview John Szabo, author of Volcanic Wines: Salt, Grit, and Power, and Jonathan Walters, co-chair of the Lake County WineGrape Commission.
Topics this month: We discuss chilling red wines, rosé wines, distilling invasive animal species, three waves of coffee, getting restaurant guests to be regular “subscribers,” the wines of Uruguay, the challenges with mezcal, and we interview Marzia Varvaglione, the head of marketing from Varvaglione 1921.
We celebrate Cinco de Mayo with a perspective on Mezcal, quality Mexican restaurants, and the return of restaurant experiences. We also cover Maremma wines, interview Gabriele Gorelli, and Sabrina Schench, and look at top Brunellos. Don’t miss the wine and spirits competition!
Topics this month: Cultivated cheese, learning organizations for restaurants, burnout, Seder recipes, AI for restaurateurs, Santé Restaurant Awards, Santé Wine & Spirits Competition, news, reviews, and some stats.
Don't forget to subscribe and review this episode. More people will find us this way.
Listen to Paul Surgule reading I am Cook, or Server - Hear Me Roar!
This month's cover story is Giving Back with Jacques Pépin, written by Philip Kampe. Chef Pépin has had an illustrious career in the kitchen, sharing his skills and knowledge for decades. Philip talks about a new chapter of Chef Pépin’s life that includes art, chickens, and a foundation that supports a new generation of culinary professionals.
Did you know that coffee has a more complex flavor profile than wine? Hear Jake explain why.
