{"id":3974,"date":"2017-05-02T21:00:57","date_gmt":"2017-05-03T01:00:57","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=3974"},"modified":"2017-05-02T10:46:28","modified_gmt":"2017-05-02T14:46:28","slug":"new-webisode-3","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/","title":{"rendered":"New Webisode: Pinot Noir Master Class, Part One"},"content":{"rendered":"<p>We&#8217;re back with Dan Karlsen, master wine maker at <em>Talbott Vineyards<\/em>. In the previous webisode Dan introduced us to Talbott&#8217;s wines, estate grown and pressed in the Monterey coastal region of Salinas. But, in this segment he takes us deeper into understanding one of California&#8217;s (and Oregon&#8217;s) trickiest wines, Pinot Noir. He uses every analogical trick in the book to help us comprehend the subtleties, whether basil on a pizza, references to the terrific film &#8220;<em>Sideways<\/em>,&#8221; or kids needing to be kicked out of the house (as you will see). Dan is really a salt of the earth kind of guy and he makes wine tasting and food pairing fun, which is probably the best way for newbies (and oldies) to play the game. This is just Part One of his Pinot &#8220;master class.&#8221; We&#8217;ll pick it up again in the next segment, coming soon. Till then, grab some blue cheese, spicy salami, and a bottle of your favorite Pinot and taste along with us.<\/p>\n<p><iframe loading=\"lazy\" title=\"Pinot Noir Master Class, Part 1: Forno Bravo Expo\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/nla_phNFohc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re back with Dan Karlsen, master wine maker at Talbott Vineyards. In the previous webisode Dan introduced us to Talbott&#8217;s wines, estate grown and pressed in the Monterey coastal region of Salinas. But, in this segment he takes us deeper into understanding one of California&#8217;s (and Oregon&#8217;s) trickiest wines, Pinot Noir. He uses every analogical trick in the book to help us comprehend the subtleties, whether basil on a pizza,&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\" title=\"Read More About New Webisode: Pinot Noir Master Class, Part One\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":3982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[59,384,41,114,38],"class_list":["post-3974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s1-pizza-quest-webisodes","tag-dan-karlsen","tag-pinot-noir","tag-pizza","tag-pizza-quest","tag-talbott-vineyards"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Webisode: Pinot Noir Master Class, Part One - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Webisode: Pinot Noir Master Class, Part One - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"We&#8217;re back with Dan Karlsen, master wine maker at Talbott Vineyards. In the previous webisode Dan introduced us to Talbott&#8217;s wines, estate grown and pressed in the Monterey coastal region of Salinas. But, in this segment he takes us deeper into understanding one of California&#8217;s (and Oregon&#8217;s) trickiest wines, Pinot Noir. He uses every analogical trick in the book to help us comprehend the subtleties, whether basil on a pizza,...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-03T01:00:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-05-02T14:46:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2017\/05\/Pinot-Noir-Part-1-Webisode.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"338\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\",\"name\":\"New Webisode: Pinot Noir Master Class, Part One - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2017-05-03T01:00:57+00:00\",\"dateModified\":\"2017-05-02T14:46:28+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-3\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"New Webisode: Pinot Noir Master Class, Part One\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\",\"name\":\"Peter Reinhart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"caption\":\"Peter Reinhart\"},\"description\":\"Peter Reinhart is a baking instructor at Johnson &amp; Wales University. 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