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On a brand new episode of All in the Industry, host Shari Bayer is joined by French culinary and beverage pioneer Rita Jammet. Along with her husband, Andre, Rita helped run La Caravelle, an acclaimed classic French restaurant in NYC, for over 40 years. After it closed its doors post 9/11, Rita was determined to find a new passion. That new passion is something that was by her side all along - champagne. Tune in to All in the Industry as Shari chats with Rita about the La Caravelle champagne brand and what makes champagne such a trending beverage. This program was brought to you by Whole Foods Market.

"I'm originally from the Middle East where hospitality is very important. There's great pleasure derived from hosting somebody in your own place." [09:00]

--Rita Jammet on All in the Industry


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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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This week on In the Drink, Joe Campanale invites Hugh Davies, proprietor of Schramsberg Vineyards in Calistoga, California. Tune into this episode to hear Joe and Hugh discuss Schramsberg's legacy, and why the wines have been championed by so many United States presidents. Find out how Hugh's wines are produced using the same methods used for making champagne, and why these California bubbles rival their French counterparts. Learn more about site-specific wines, and Schramsberg's export market. What issues plague Napa Valley winemakers? Is a lack of water truly a threat to California's wine industry? Find out all of this and more on this week's edition of In the Drink! This program has been brought to you by Michter's. Music by SNOWMINE.

"We're making a wine very much like a champagne... As we've evolved, we've actually moved closer to the coast where the grapes have a lower sugar and a higher acidity... We're always trying to make a better product." [6:35]

"I want to taste that one acre... and that's it! Every year, we're doing some site-specific bottling." [9:00]

"If the regulations were not decided upon in the 60s, we wouldn't have the Napa Valley that we have today." [22:30]

"We're losing 30,000 acres of agricultural land a year, and none of that is in the Napa Valley." [26:00]

-- Hugh Davies on In the Drink


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