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Learn a whole lot about Spanish wine on a brand new episode of In the Drink with Joe Campanale and guest Victor Urrutia. Victor is part of the fifth generation owners of CVNE, and the seventh family member to run the company. The venerable Wine Company of the North of Spain, known by its Spanish acronym, CVNE, was founded in 1879 in Haro, Rioja. To this day, it remains a family company. Trained as a lawyer, Victor joined the CVNE Board of Directors in 1998 at the age of 25, while working in a bank. This program was brought to you by Michter's.

"There's large chunks of the world that unfortunately can't afford high end wines. I keep seeing the same people from the same wineries everywhere I go." [9:00]

"Ultimately you want to make a wine that reflects its origins. If you make a wine that could come from anywhere - you're doing something that doesn't have too much of a soul." [20:00]

--Victor Urrutia on In the Drink


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On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.

"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."

"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."

--Tim Sullivan on A Taste of the Past


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It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


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