4.6 • 1.5K Ratings
🗓️ 18 October 2013
⏱️ 50 minutes
🧾️ Download transcript
In a continuation of my amazing interview with Jean-Louis Carbonnier of the prestigious Bordeaux property Château Palmer, this week we talk more about the wines of the Château and what makes them so good.
(WARNING: You may want to brush up on the Bordeaux podcasts before listening -- we get into some nerdy details!)
We weave through a bunch of sub-topics, but here are the main points:
Thanks again to Jean-Louis and Château Palmer for their time and for educating us on this historic, classic, and unbelievably delicious wine!
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0:00.0 | Thanks for |
0:08.0 | downloading Wine for Normal People Radio, |
0:10.0 | it's the podcast for people who like wine |
0:12.0 | but not the snobbery that goes with it. |
0:14.0 | I'm Elizabeth Schneider, a certified Silmaier and certified specialist of wine. |
0:20.0 | And I'm MC Ice, just a wine-loving normal person. |
0:23.6 | Last week we sat down with Jonoie Carbonee from Chateau Palmer. |
0:28.3 | We, not we, you. |
0:29.5 | I was not invited again. |
0:31.8 | You were not invited because you weren't in New York |
0:34.4 | with me but the interview that we that okay sorry the interview that I did |
0:38.8 | with him was really phenomenal and I hope that people learned a lot about |
0:43.7 | bordo and about France in general from the conversation. |
0:47.6 | Well I did but what do we have coming up in part two? |
0:51.2 | We split it into two parts because the conversation was just too good not to capture. |
0:54.8 | Jean-Loue and I talked about Chateau-Pomer and just to give you a little background |
0:59.5 | on Jean-Loue if you didn't have an opportunity to listen last week. |
1:03.0 | Jean-Louis is a native of Gremz, France, which is in Champaign. |
1:07.0 | And he worked for the Champaign Appalachian Organization, the C-I-V-C-I-V-C for many years and then started |
1:15.4 | Carbanier Communications, which is a boutique communications and marketing company that |
1:20.0 | does PR for Terwa-driven wine, spirits, and cheeses. |
1:25.0 | And he's been working with Chateau Palmer since 2003 |
... |
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