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In this week’s show Katie Bollinger from the Ravens will join us to talk about the Purple Ladies a group for Ravens fans of the female persuasion and how you can come out and join us for their Purple evening on 10/8 ...

Connor Rasmussen, head mixologist at Woodberry Kitchen, joined us to talk about the farm inspired cocktails you can expect at the Farm to Chef fundraiser on 9/24. Connor and other members of the Baltimore Bartenders Guild will pair up with local farms to create inspiring...

The 2011 rosé is a blend of 3 grapes:  54% Nebbiolo, 34% Cabernet Sauvignon, and 12% Chambourcin.  The wine is fermented dry and has a crisp acidity to leave it fresh and perfect for food pairing.  Aromas of fresh red fruits, flowers and turkish delight...

Debbie Phillips founder of Women on Fire (and my coach) shared some tips on how to be on fire about your life (listen here) and we gave details on how to join us for a workshop at the Sonesta Harbor Court Hotel in Baltimore on...

Are you looking to kick start your career or life as we kick the fall? Laurie talks to Debbie Phillips founder of Women on Fire and my coach will share some tips on how to be on fire about your life and we'll give you...

Laurie Forster, The Wine Coach tastes two affordable wines from South Africa that are perfect for your Labor Day picnics! ...

Jim Bernau, founder of Willamette Valley Vineyards, is passionate about sustainable winemaking! Find out what that means and how you can help by saving your corks! ...

The 2010 Dry Riesling has a classic pale straw color with a crisp green hue. The nose shows typical Keuka Lake minerality with fresh lemon citrus and apple with an intriguing blossom aroma. The palate shows wonderful tight acid that balances out the fruity residual...

Winemaker's Notes:In the early 1990’s, Castelmaure began experimenting with a Prestige Cuvée of Corbières.  This wine has become known as “Grande Cuvée” and is made with the help of the winemaking team of Tardieu-Laurent. Made from Vinification: destemming, pneumatic press, end of fermentation at 25...