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Jill Scott Tours LA’s Hollywood Bowl June 22 with ‘Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary”

Jill Scott Tours Los Angeles’ Hollywood Bowl June 22 with ‘Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary”

Jill Scott is a three-time Grammy Award-winning singer-songwriter, New York Times best-selling poet, critically acclaimed actor, and multimedia entrepreneur.

She released her much-anticipated debut record, “Who is Jill Scott? Words & Sounds, Vol. 1,” in July 2000, which became a double platinum album that earned Scott several Grammy nominations, including Best New Artist.

“Who is Jill Scott? Words & Sounds, Vol. 1,” Los Angeles’s Hollywood Bowl June 22

What started as the 20th-anniversary tour of Jill Scott’s chart-topping, genre-defining album, Who Is Scott?: Words and Sounds Vol I in 2020 ended prematurely due to the COVID-19 pandemic.

But good news prevails: in 2023, the tour will resume

But good news prevails: in 2023, the tour will resume, electrifying auditoriums, theaters, and music halls throughout the nation in celebration of a moment and movement that continues to enthrall music lovers of all ages and backgrounds.

Scott will play the iconic album front to back, with hits from her iconic debut album, such as “Gettin’ in the Way,” “A Long Walk” and other musical stories. The tour, produced by Live Nation Urban, will play in over 20 markets across the country, with special multi-show residencies in Washington, D.C. at the MGM National Harbor on Mother’s Day weekend and Scott’s hometown of Philadelphia at The MET Philadelphia, marking the first time the North Philadelphia native will play at the storied North Philadelphia venue.

The Philadelphia stop also includes a fundraiser at the Arden Theatre in support of her non-profit, the Blues Babe Foundation.

“My band and I were so excited three years ago, but that damn COVID shut us down,” said Scott.

“Now, we outside! Come see me. Come feel again. Relive your favorite moments.

Ya’ll ready to settle down and get with this?!? It’s a lot of love here.”

Though Scott had to pause performances during the pandemic, she celebrated the milestone virtually and continued building her brand as a multimedia entrepreneur, launching Jill Scott Presents: J.ill the Podcast” in November 2020 alongside co-hosts Laiya St.Clair and Aja Graydon-Dantzler. The universally-loved podcast currently has 80 episodes and continues to grow in popularity and influence. Scott also participated in the first woman vs. woman Verzuz battle in May 2020, starred in Lifetime’s Highway to Heaven and BET+’s The First Wives Club, and in September 2021, she became the face of Nationwide, bringing a fresh take on a familiar campaign and putting her soulful spin on the iconic jingle.

Scott released her much-anticipated debut record, Who is Jill Scott? Words & Sounds, Vol. 1 in July 2000, which became a double platinum album that earned Scott several Grammy nominations, including Best New Artist (2001), Best R&B Album (2001), and Best Female R&B Vocal Performance for three years in a row (2001-2003). The album also cracked Billboard top 10 for R&B/Hip-Hop Albums (2001).

Pre-sales for the Who is Jill Scott? Words & Sounds Vol. 1 23rd Anniversary Tour begin on Tuesday, December 6, 2022, and public on sale begins on Friday, December 9, 2022 at 10am local time.

Visit missjillscott.com for tickets and follow @MissJillScott on social media for the latest updates.

WHO IS JILL SCOTT? WORDS & SOUNDS VOL. 1 TOUR DATES:

Tue Feb 28 — Augusta, GA — Bell Auditorium

Thu Mar 02 — Macon, GA — City Auditorium at Macon Centreplex

Sat Mar 04 — Columbia, SC — The Township Auditorium

Tue Mar 07 — Jacksonville, FL — Moran Theater

Thu Mar 16 — Philadelphia, PA — The Met

Sat Mar 18 — Philadelphia, PA — The Met

Thu Mar 23 — Brooklyn, NY — Kings Theatre

Mon Mar 27 — Newark, NJ — New Jersey Performing Arts Center

Wed Mar 29 — Boston, MA — MGM Music Hall at Fenway

Fri Mar 31 — Detroit, MI — Fox Theatre

Sat Apr 01 — Cleveland, OH — MGM Northfield Park

Sun Apr 23 — Nashville, TN — Nashville Municipal Auditorium

Wed Apr 26 — Memphis, TN  — Orpheum Theatre

Fri Apr 28 — Chattanooga, TN — Soldiers & Sailors Memorial Auditorium

Wed May 03 — Savannah, GA — Johnny Mercer Theatre

Fri May 05 — Greensboro, NC — Steven Tanger Center for the Performing Arts

Sat May 06 — Atlanta, GA — Cadence Bank Amphitheatre at Chastain Park

Thu May 11 — Washington DC — The Theater at MGM National Harbor

Sun May 14 — Washington DC — The Theater at MGM National Harbor

Thu Jun 22 — Los Angeles, CA — The Hollywood Bowl

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Los Angeles Falling in Love with the Flavor from Mother / Daughter team behind Sonoma’s Dancing Wines

LA Wine Lovers Falling in Love with the Flavor from Mother / Daughter team behind Sonoma’s Dancing Wines in Dry Creek Valley, Sonoma County.

The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.

Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma

Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.

For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: What is the most important message you’d like to share today?

Lauren Russell: I think one of them is dancing is art and art is life.

Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot. 

So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.

I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.

Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.

DancingWines

Source: WeAreDancing.com

Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.

And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.

Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek.  Can you talk about experience and what you learned from the restoration?

Cynthia: We lucked out.  It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine. 

We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world. 

Zinfandel grapes have been growing in this small region for over 150 years.

It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old. 

There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.

We never intended to make wine and yet we were scared to let this history and heritage die. 

So we took classes and tried to figure out, can we make wine?

It’d be such a shame to let this history go in this special place. 

We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate. 

Then we launched from there. 

DancingWinesSonoma

Source: WeAreDancing.com

Lauren:  We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new. 

She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.

I’m always pushing the other direction. We always land somewhere in the middle. 

You’ll see that in the brands, it has really playful branding and packaging.  But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.

It creates a better product and brand for us because we get to cater to both audiences.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: You have a collection of sensory brands.  Can you talk about what that collection is, what inspired the idea, and what we should be looking for?

Lauren:  All of the products have been and will be inspired by the backdrop of the vineyard. 

When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.

We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone. 

Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.

We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.

Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak. 

Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.

This is so distinct and unique and just elevates your experience of being there. 

We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.

We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: What are both of your backgrounds outside of wine?

Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent. 

After school, I worked at a lot of businesses in marketing.  Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol. 

Then during COVID, I got my MBA at Columbia.  We all got this massive reset of our priorities.  I come from an entrepreneurial family.  This opportunity arose 

Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas.  I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities. 

I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.

I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.

I went back and got a doctorate at Columbia in organizational leadership.

I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world. 

So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: Let’s talk about your wines.

Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.

It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us. 

We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.

We’re still learning our land and learning from it. 

We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed. 

One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter. 

Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.

They’re obviously all Zinfandels in their expressions, but they’re all quite different. 

People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool. 

But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.

Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.

We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street. 

That’s really trying to address the changes consumer changes.

Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.

2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.

The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.

Our 24 Rosé will come out in March.  The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The  pétillant naturel will probably be launching at about the same time as the rosé

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.

Joe Winger: Do you have a favorite wine and food pairing?

Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.

In terms of red, when I think of Zinfandel, it’s Thanksgiving foods.  It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.

Cynthia: Yeah, that resonates with me. 

We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops. 

A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.

[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.

Lauren:  It’s great with pizza. Pizza and a nice glass of Zinfandel

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: What’s something magical about Sonoma that you learned through this journey?

Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.

We eat a burrito because we have terrible burritos in New York.

There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.

Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.

We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.

Lauren:  That’s what the idea of our products is too.  We have to bring people here in some way, differently than just having them taste the wine.

So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.

Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?

Lauren: We have our website, which is wearedancing.comWe also are on Instagram, which is at DancingSonoma

in Dry Creek Valley, Sonoma County.

The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.

Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma

Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.

For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: What is the most important message you’d like to share today?

Lauren Russell: I think one of them is dancing is art and art is life.

Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot. 

So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.

I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.

Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.

DancingWines

Source: WeAreDancing.com

Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.

And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.

Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek.  Can you talk about experience and what you learned from the restoration?

Cynthia: We lucked out.  It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine. 

We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world. 

Zinfandel grapes have been growing in this small region for over 150 years.

It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old. 

There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.

We never intended to make wine and yet we were scared to let this history and heritage die. 

So we took classes and tried to figure out, can we make wine?

It’d be such a shame to let this history go in this special place. 

We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate. 

Then we launched from there. 

DancingWinesSonoma

Source: WeAreDancing.com

Lauren:  We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new. 

She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.

I’m always pushing the other direction. We always land somewhere in the middle. 

You’ll see that in the brands, it has really playful branding and packaging.  But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.

It creates a better product and brand for us because we get to cater to both audiences.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: You have a collection of sensory brands.  Can you talk about what that collection is, what inspired the idea, and what we should be looking for?

Lauren:  All of the products have been and will be inspired by the backdrop of the vineyard. 

When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.

We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone. 

Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.

We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.

Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak. 

Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.

This is so distinct and unique and just elevates your experience of being there. 

We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.

We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: What are both of your backgrounds outside of wine?

Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent. 

After school, I worked at a lot of businesses in marketing.  Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol. 

Then during COVID, I got my MBA at Columbia.  We all got this massive reset of our priorities.  I come from an entrepreneurial family.  This opportunity arose 

Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas.  I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities. 

I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.

I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.

I went back and got a doctorate at Columbia in organizational leadership.

I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world. 

So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: Let’s talk about your wines.

Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.

It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us. 

We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.

We’re still learning our land and learning from it. 

We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed. 

One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter. 

Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.

They’re obviously all Zinfandels in their expressions, but they’re all quite different. 

People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool. 

But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.

Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.

We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street. 

That’s really trying to address the changes consumer changes.

Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.

2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.

The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.

Our 24 Rosé will come out in March.  The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The  pétillant naturel will probably be launching at about the same time as the rosé

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.

Joe Winger: Do you have a favorite wine and food pairing?

Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.

In terms of red, when I think of Zinfandel, it’s Thanksgiving foods.  It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.

Cynthia: Yeah, that resonates with me. 

We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops. 

A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.

[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.

Lauren:  It’s great with pizza. Pizza and a nice glass of Zinfandel

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: What’s something magical about Sonoma that you learned through this journey?

Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.

We eat a burrito because we have terrible burritos in New York.

There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.

Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.

We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.

Lauren:  That’s what the idea of our products is too.  We have to bring people here in some way, differently than just having them taste the wine.

So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.

Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?

Lauren: We have our website, which is wearedancing.comWe also are on Instagram, which is at DancingSonoma

Beyond Organic: Ensuring Purity and Transparency in Wellness Ingestibles

Beyond Organic: Ensuring Purity and Transparency in Wellness Ingestibles.  In the health and wellness landscape, organic certifications are often seen as the hallmark of quality. However, these labels don’t fully encompass the factors essential for evaluating wellness products like potency, purity, or transparency.

certified organic

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In the health and wellness landscape, organic certifications are often seen as the hallmark of quality. However, these labels don’t fully encompass the factors essential for evaluating wellness products like potency, purity, or transparency.

It’s essential for consumers to look beyond these certifications to understand the true quality of supplements and superfoods.

Evaluating Beyond Organic Labels

While organic certification assures consumers about certain agricultural practices, it doesn’t necessarily reflect the potency or purity of the ingredients. This gap highlights the importance of selecting products that prioritize more than just standard labels.

When choosing wellness supplements, it’s vital to opt for those that ensure the highest quality of ingredients. This means products designed not only to meet but exceed standards, providing genuine health benefits.

 

longevity wellbeing

“In our efforts to push beyond conventional boundaries, we focus on the purity and potency of our formulas,” says Pascale Rothman, founder of More.Longevity & Wellbeing. “Our commitment to transparency and quality sets new benchmarks for wellness products.” At More.Longevity & Wellbeing, Rothman and her team exemplify the highest standards in product formulation, differentiating themselves from competitors by not only meeting but exceeding the rigorous expectations for purity. Their approach encompasses detailed sourcing records, comprehensive third-party testing, and an unmatched openness about their product compositions, ensuring that each ingredient is both effective and remains true to its natural origins.

The Power of Pure Ingredients

Selecting supplements that harness the power of natural ingredients, backed by both tradition and modern science, is crucial. Ingredients like ashwagandha and reishi have centuries of documented efficacy and safety. Companies committed to using high-quality natural extracts can provide products that are both effective and consistent, ensuring that consumers receive the full potential benefits of each ingredient.

Demanding Transparency

Transparency in the wellness industry varies significantly, and understanding what goes into each product is key to making informed choices. Consumers should look for products that list every ingredient clearly and avoid those that use vague terms or proprietary blends. This transparency builds trust and ensures that the products are free from unnecessary fillers or additives, aligning with the needs of informed consumers.

Photo Courtesy of FREEPIK

Guidelines for Choosing Wellness Products

When navigating the vast market of supplements and wellness foods, here are some tips to keep in mind:

  • Read Ingredient Lists Carefully: Look for products with clear and comprehensive ingredient information.
  • Seek Transparent Brands: Brands that openly share their sourcing and production processes are generally more trustworthy.
  • Consistency in Quality: Choose products that demonstrate consistent quality in their extracts, which is crucial for maintaining effectiveness.

Through a rigorous commitment to quality and transparency, some companies are leading the way in setting new standards in wellness. They prioritize natural, high-potency ingredients that truly benefit consumer health, redefining what it means to be a leader in the wellness industry.

Beyond Organic: Ensuring Purity and Transparency in Wellness Ingestibles

A Culinary Milestone for Vietnam: Claiming a Spot at the Prestigious Bocuse d’Or Grand Final

A Culinary Milestone for Vietnam: Claiming a Spot at the Prestigious Bocuse d’Or Grand Final

For the first time in history, Vietnam’s culinary prowess has earned its place among the world’s gastronomic elite, with Team Vietnam advancing to the Bocuse d’Or 2025 Grand Final in Lyon, France.

This landmark achievement not only marks a significant milestone for the nation but also heralds its arrival on the global culinary stage.

For the first time in history, Vietnam’s culinary prowess has earned its place among the world’s gastronomic elite, with Team Vietnam advancing to the Bocuse d’Or 2025 Grand Final in Lyon, France. This landmark achievement not only marks a significant milestone for the nation but also heralds its arrival on the global culinary stage.

In honor of this triumph, a formal press conference was convened at the Residence of France in Ho Chi Minh City on Friday, October 25, 2024. The gathering, hosted by Mrs. Emmanuelle Pavillon-Grosser, the Consul General of France, united culinary luminaries, media representatives, and supporters to celebrate Team Vietnam’s triumph and discuss their plans for the upcoming Grand Final. “This exceptional success highlights the culinary talents of Vietnamese chefs and promises exciting prospects for our national cuisine on a global platform,” she noted, emphasizing the weight of this achievement.

The Bocuse d’Or, a revered culinary competition named after the legendary French chef Paul Bocuse, has been challenging the world’s top chefs for over three decades. This January, Vietnam will debut on this prestigious global stage, led by Chef Vu Xuan Truong and his commis, Nguyen Quang Tam. The duo is set to present a dish that encapsulates Vietnam’s rich culinary heritage and their innovative gastronomic vision.

Chef Vu Xuan Truong shared his feelings on this historic opportunity, “It’s a victory for Vietnamese cuisine and the heritage we proudly represent. Competing in Lyon is both an honor and a formidable challenge. We carry the pride of our nation and invite everyone to support us as we showcase our culinary excellence on the world stage.”

Reflecting on the team’s journey, Chef Sakal Phoeung, President of Bocuse d’Or Vietnam, said, “What Team Vietnam has accomplished is unprecedented. For the first time, Vietnam will stand among the world’s top chefs at the Bocuse d’Or Grand Final. Chef Truong and his team have shown immense creativity and dedication, proving that Vietnam is a rising force in global gastronomy. This win is a victory for the entire Vietnamese culinary community.”

The inspiration behind their winning dish, a creative interpretation of the legendary Vietnamese tale of the Dragon and the Fairy, symbolizes the harmonious blend of land and water, a core aspect of Vietnamese culture. Featuring elements reminiscent of the Mekong River, mountains, flowers, and rice fields, the dish also highlights sustainable culinary practices with its thoughtful use of veal.

As Team Vietnam gears up for the Grand Final in Lyon, they extend a heartfelt invitation to their compatriots: “We need your voices, your coverage, and your encouragement as we move forward in this journey,” Chef Sakal Phoeung noted. “Together, we can celebrate this milestone and rally behind our chefs as they compete on the world’s biggest culinary stage.”

This participation not only puts Vietnam on the culinary map but also sets the stage for the nation to further its reputation in the world of fine dining. With the support of their countrymen, Team Vietnam is poised to inspire a new generation of chefs and affirm that Vietnamese cuisine is indeed, a cuisine of the world.

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