Andre Proulx

speaker

1,225 appearances 6 recordings 1 series first heard Jun 2026 last heard 11 Aug

Andre Proulx’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 6 in all, peaking in Jun 2026 with 3.

Appearances

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Two Guys Talking Wine · Aveleda - and the understated wines from Vinho Verde · 11 Aug 2026 podcast

has like a little bit, I'd be curious if there's maybe a bit more malolactic fermentation on the Ludo or something like that. I suspect these are probably all stainless steel or concrete made. Yeah, absolutely. But for, you know, $15 screw cap, you know, the only thing we're missing is, voice-verified

Learning about wine is a lot. And for those of you who are listening to the podcast that probably aren't going to get this, do not despair. It will make sense at one point. But I'm just getting more of an understanding, Thomas, you're going to be proud of me, of like the dirt and the dirt where stuff is planted. And Diogo talked to me about granite versus schist, where most of Univerd is planted on granite, which... voice-verified

I don't know, Michael. We've become friends with this guy. You know what else grows great in granite? Gamay? We could see if maybe they'll plant a Gamay. Let's let Diogo talk about granite versus schist. For those of you that this is very nerdy for, now is the part of the podcast where you go refill your glass of wine. voice-verified

And I'm hoping, I see you already have an empty glass, because we tasted through a bit of the first one while we were listening to some of these clips, just to make sure we're keeping things going along in a timely way. And I'm still on my first glass. You finished that before me, so I'm thinking you dug it. I really like this. So let's hear what Diogo has to say, and then I have some thoughts. 100% Loureiro. voice-verified

But is it a single vineyard? That's what it is. Parcella would be... Single parcel. So here's what we got on the back. Granite soils, west-facing. So... voice-verified

Afternoon Suns, manual harvest with bunch selections, fermentation at low temperature in stainless steel tanks, followed by prolonged aging on fine lees with batonage, bottle aging. So it's been in the bottle for a bit, but these aren't old wines. Like this is in 2024. So I'm going to tell you this, what is it called? Parcella what? Parcella do Covento. This is absolutely amazing. voice-verified

strong reputations in, you know, Verde Nuts and Selma Mendes and Vinho Afroche. And this is on par with what they're making. And when I go to Vinho Afroche, I'm going there to taste their Lurero because the Lurero from Afroche is some of the best wine I've ever had. voice-verified

Yeah, I was correct. The reduction has blown off on it fairly quickly, and it's more sunshiny. It's got that, like, more citrus. That's what I've been looking for, is it's... I keep thinking, because for me, like, Alvarino and Lunero are both... voice-verified

quite floral, but like well-balanced floral. But there's just like in my head, it's just like, why am I picturing yellow when I'm smelling the Alvarino? It's just like, no, there's more of a citrus where the Lunero is more like, like you said, peaches, pears. It reminds me of one of my notes from the Rosé report where I'm like, if you want to know what pink tastes like, this is it. So this is, I guess for you, if you want to know what yellow tastes like, ta-da! But it's not like... voice-verified

It's not like a Corvette yellow, or a Lamborghini yellow, like a really bright, obnoxious yellow. It's more of like a soft yellow. It's the golden hour. It's the end of the night. Or first thing in the morning when you get that yellow tinge over everything, and everything just looks really good. Yeah. voice-verified

I'm just saying, I really like the Lurero. I'll go back to the Alvarino shortly, but for me, this Lurero is just gorgeous. We have one more wine to taste. This would be the Icon wine of Aveleda. I'm looking at the front label. They only made 671 bottles of this in 2023. It's named for the founder of the Quinta, voice-verified

Manuel Pedro Guedes. Diogo, I'm really sorry. I'm doing Portuguese on Duolingo and I know my pronunciations suck. So I apologize in advance for that. But you explain the wine to me. I'm going to play the clip for Michael and we're going to taste it together. Manuel Pedro Guedes. It's the name of our founder. It is a wine that we don't do it every year. Only in the years that... voice-verified

There is no way in hell I'm going to be decanting this wine. We tasted it while the clip was running. You know, this is my message to you. I hope you listen to this podcast. But you are very fortunate for the way this portfolio is structured. Because the problem we have in Ontario is because we grow everything, we're always comparing ourselves to other regions. So when we get a really great Chardonnay, it's, oh, this tastes like Burgundy. Oh, this tastes like California wine. voice-verified

The cool thing about what's in our glass right now is this is a deeply complex, well-made, soft, round, juicy white wine that doesn't taste like anything I could compare it to. No. This is distinctly Portuguese. This is distinctly vino verde. And I want to buy some. I could not tell you what it... Like, if you said, what is it compared to? I'd be like, come over and try it. Like, it's... voice-verified

It's so different than everything we've tasted. voice-verified

But it's so, this is, I'm not going to lie. I was a little skeptical because of the bottle, beautiful presentation. It comes in a wooden box. Uh, it's covered in wax. Um, yeah, which you can take it or leave it. Um, but you know, I'm always a little skeptical. Like, are we getting, are we getting, I referred to a Lamborghini earlier. Are we getting a Lamborghini or are we getting a cyber truck? Um, you know, I, I've tried it a couple of times now, you know, there's a, voice-verified

So this is definitely not going to be the last time we talk about Vino Verde. And this is something where you know that I had a blast on that trip that I went with Anya in 2024. It's still one of the more affordable places in Europe to visit. The weather is great. We were there in November. I wore shorts for half the trip. voice-verified

It's definitely a Canadian, in short, kind of weather in November, though. We're talking like 10 to 15 degrees. The food is incredible. And I've said this, I'll say this to any Portuguese people, that when you visit Portugal, I feel like it's the closest you get to Canadian, the warmth that you get from the people. And this is no offense to my French friends, but the French, it takes a little bit for them to warm up to you. Where when you arrive at a Portuguese Quinta, like... voice-verified

They throw their arms open and welcome you with open arms. It's as close to being Canadian as I think you can get in Europe. It's like a Nova Scotia thing. Absolutely. Yeah, I think that's a very good comparison. So I had to talk to him about visiting the estate. You and I, we've been talking about this for voice-verified

Any Bordeaux who are listening to this podcast, take notes. When you go to the estates in Portugal, I left with a suitcase full of wine. And I am looking forward to going to Aveleda to do the exact same thing. And Diogo talked a bit about what it's like to visit the estate. And I'm excited because it's only 25 minutes from Porto, as opposed to the hour and change I had to drive to get to Anselmo Mendes. But Michael, I think we've got something to add to our bucket list here. voice-verified

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