Holiday Wine Pairing SipScout Party

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Hello, hello everyone, and happy thirsty Thursday

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welcome to another edition of SipScout

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it is Thursday night

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as most of these are

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and we’re looking forward to a delicious

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Thanksgiving meal next week

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yeah yeah it’s crazy how quickly this um

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holidays sneak up on us

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even though they’re at the same time every year

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it’s crazy how that happens

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today we’re gonna be talking about

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wine and other beverage pairings with all the delicious

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spread of the foods that you might find on the

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Thanksgiving table

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yeah absolutely

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we’ll be talking about

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great food pairings for the holidays

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so we’ll talk a little bit about Thanksgiving

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and you know

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but also Christmas and New Years and all these things

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and really just dive in deep for

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the tenants of food and wine pairing

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or food and beverage pairing

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because it is something that we feel you know

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a lot of people think that they food and wine pair

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think that they food and beverage pair

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simply because they often

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have a glass next to them while they’re eating

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you’re eating and drinking at the same time therefore

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and you know

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one of the things we try to teach people is

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eating and drinking at the same time

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is not actually pairing

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and so we’ll talk a little bit about that

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tonight while sipping on some delicious wines

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from Jax Vineyards

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one of our favorite family

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family vineyards out there

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um so we’ll be telling you a little bit about them

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and sipping on their wonderful

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Y3 Chardonnay and Y3 Pinot Noir

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and we’ll tell you why these are two of our

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favorite holiday wines to have on our table

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um there’s a couple of reasons actually

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very much so

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uh but first off

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for those of you who might not have been here before

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I’m Evan I’m a certified sommelier and

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certified cider professional

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that whatever mixologist

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boozy expert

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wine is my first love

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and I’m excited to talk to all of you about

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wine tonight

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and I’m Suzanne

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I’m the founder of The Crafty Cask

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where we are all about celebrating

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and supporting craft alcohol makers

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like the wonderful

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Jax Vineyards and

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many others that we share through our Sip Scout kits

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and speaking of SipScout kits

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I like to in the beginning of our sessions

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give a quick little preview to our upcoming hit

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and this next one that um

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is coming out for December is a doozy

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isn an exciting one

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because it’s our holiday mixology party

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we always love this one yeah

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so we do this every year

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and you get your nice little SipScout report

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of course but here

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yeah maybe um

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you’re gonna get this

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allow me this nice

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I’ll be the Vanna

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this nice kit here that has

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your spirits that you need

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some really fun mixers for holiday drinks

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some garnishes

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some fresh limes

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so everything you need to make two

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each of three holiday festive cocktails

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and these are really fun cocktails

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that Evan has created

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so he over the past week or so

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a couple weeks

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I guess it was a while back

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but he created a couple of fun recipes for us

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so the cocktails

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we’re gonna be whipping up for a little preview

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especially for those of you who aren’t members

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if you wanna get in on this kit

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um we’re gonna be making a

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spiced cranberry gimlet

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which is tart and fresh and wonderful

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um and then we’re gonna be making a s’mores old fashioned

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which it’s my favorite

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like that’s gonna be

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that’s gonna be one of my

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cocktails all season long yeah

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um so the S’mores Old Fashioned is really quite fun

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and then we’ll also be whipping up

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a gingerbread espresso martini um

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and for those of you who’ve been following The Crafty

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Cask for a while

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you may remember that

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we often like to make our espresso martini’s with rum

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instead of vodka

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um and so it has even

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I don’t know

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more nuance

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depth to it

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um and so that’s gonna be a really fun one

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as well as with that gingerbready

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flavor in there yeah

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ginger coffee

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this particular

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um has like pronounced

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molasses characters

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yeah very fun

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so we’re very excited

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we always get all

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decked out in our holiday gear

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I love the holidays

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Evan is a Christmas Eve baby

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so we have some festive stuff coming up for us

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um so yeah we get all decked out in the

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holiday gear

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and it’s a great way to kick off the holiday season

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we’re actually gonna be doing that event on a Friday

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night um so

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to kind of help

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squeeze it in

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and have it a little bit earlier than usual

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but makes enough for two

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so you can invite your friends along

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have a little mini holiday party of yourself

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or you can grab it as a gift to

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send to someone for a gift

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yeah so join us

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December 15th

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I think so Friday

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yep and we’ll teach you all about these delicious

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cocktails oh my gosh

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this s’mores

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old fashioned

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is so good yeah yeah

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we’re excited about that

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but let’s get back to our regular

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programming for tonight

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and talk a little bit about wine

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shall we do

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a little cheers

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everyone hey

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thank you for joining us

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happy almost

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Thanksgiving

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hmm hmm so got oh no jinx

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you owe me a Coke

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you owe me a bottle of wine

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okay um yeah

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the purpose of tonight’s event is really to kind of

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talk to you about um

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food and wine pairing primarily

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uh with kind of the

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you know spotlight

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being on these two delicious and very versatile

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expressions of

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Chardonnay or Pinot Noir and Chardonnay

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from one of our favorite producers

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Jax Vineyards

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these are the Y3 bottleings

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which is essentially

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any of the wines that they don’t make

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from their own family estate but um

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food and wine is kind of the focus

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here so please chime in and let us know what

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challenges you might have or

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questions about the ideas of pairing food with well

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anything really

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wine is kind of the primary topic here tonight

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but if it’s something else that you’re wanting to serve

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and have a bottle open on your table

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and are curious what kind of foods might be

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you know shine and

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and show that particular beverage off

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cause it’s kind of a fun interplay

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sometimes the wine is the highlight

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and sometimes the food is the highlight

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and the food enhances the wine

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and the wine enhances the food um

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and so yeah

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and so our goal for you

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for this holiday season is you know

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we all take pride in our food and make yummy food

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and so everyone usually leaves

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talking about how good the food was

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but this year

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we want everyone leaving your house

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or leaving the party that you’re going to

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talking about how good that wine was with that food

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or how good that cider was with that food or how

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you know that

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like that’s

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cause it can really enhance a whole meal

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so we have lots to talk about

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when it comes to the food pairings

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and I in particular

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have lots to talk about on this topic

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because I feel like

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you know this is something I’m very passionate about

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and over the years

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living with a Somali

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a living with someone who really knows wine

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and has been teaching me a lot about my palette

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I’ve gotten

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quite good at

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finding food

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she’s gotten so good

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and I’m gonna teach you a couple of tricks

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and how I’ve gotten good at it

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spoiler alert

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drink a lot of wine

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eat a lot of food

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haha try stuff

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um but yeah

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I’m gonna give you a few tips and tricks

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and we’ll talk about that

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but before we do that

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we wanna talk

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let’s talk a little bit about Jax

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Vineyards and these specific wine

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so everyone’s oriented

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they know if they wanna open one bottle or both bottles

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they can figure that out um

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and if you do wanna open both bottles

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but you don’t wanna drink both bottles tonight

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um yeah grab our

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our trick for saving bottles

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you don’t need a fancy thing

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you don’t need anything to like

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make it expensive

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um obviously

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if you have a core oven

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for those of you

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it’s like a needle that you put in

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so you can just pour a glass at a time

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that’s your best bet

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but that is a fancy

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expensive tool um

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but if you don’t have one of those

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all you wanna do is downsize your wine

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so all this head space here might

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maybe you can’t see that one as well

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um you know

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that air in there

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you don’t want any air in there

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so you wanna downsize it to whatever size container

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and you know

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this is a little bit more specifically

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purpose than maybe

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quote unquote

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fancier than yeah

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yeah your ball jar

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but we’ve had

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plenty of line in just fine

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yeah anyway

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you can remove the headspace

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the oxygen or the air in

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the oxygen they’re in

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is going to help preserve

273
00:07:48,100 –> 00:07:50,100
any kind of wine that you’ve opened

274
00:07:50,100 –> 00:07:52,000
so if you want to open these tonight

275
00:07:52,466 –> 00:07:53,100
and it really

276
00:07:53,100 –> 00:07:54,066
if you do this

277
00:07:54,066 –> 00:07:54,766
and if every time

278
00:07:54,766 –> 00:07:55,866
if you only drink half of this

279
00:07:55,866 –> 00:07:56,900
when you open this

280
00:07:56,900 –> 00:07:57,800
downsize it again

281
00:07:57,800 –> 00:07:58,266
right and so

282
00:07:58,266 –> 00:07:59,500
if you keep doing that

283
00:07:59,500 –> 00:08:01,300
and if you keep them in the fridge

284
00:08:01,300 –> 00:08:03,300
even your red um

285
00:08:03,900 –> 00:08:05,366
they will stay good for

286
00:08:05,366 –> 00:08:06,966
I’d say like three days

287
00:08:07,200 –> 00:08:08,500
if you’re really diligent about it

288
00:08:08,500 –> 00:08:10,066
two or three days yeah

289
00:08:10,233 –> 00:08:10,833
and sometimes

290
00:08:10,833 –> 00:08:11,433
they kind of

291
00:08:11,433 –> 00:08:12,233
transform a little bit

292
00:08:12,233 –> 00:08:13,066
but in a fun way

293
00:08:13,066 –> 00:08:14,600
so you can that one night

294
00:08:14,600 –> 00:08:16,033
and then the next night you say oh

295
00:08:16,033 –> 00:08:16,866
it is a little different

296
00:08:16,866 –> 00:08:17,800
but that’s kind of interesting

297
00:08:17,800 –> 00:08:19,266
that this note is coming out of it now

298
00:08:19,266 –> 00:08:20,800
whereas it was absent last night

299
00:08:20,800 –> 00:08:22,100
and so it can kind of be a fun

300
00:08:22,100 –> 00:08:22,866
experiment as well

301
00:08:22,866 –> 00:08:23,466
so but yeah

302
00:08:23,466 –> 00:08:24,033
just keep in mind

303
00:08:24,033 –> 00:08:25,333
this as Suzanne

304
00:08:25,633 –> 00:08:26,433
you know alluded to

305
00:08:26,433 –> 00:08:27,500
wine is perishable

306
00:08:27,500 –> 00:08:29,100
and so like anything

307
00:08:29,100 –> 00:08:30,566
you can keep a tomato

308
00:08:30,866 –> 00:08:31,933
on the counter

309
00:08:32,166 –> 00:08:33,633
until you cut it open

310
00:08:33,633 –> 00:08:35,166
yeah and once you open

311
00:08:35,166 –> 00:08:36,400
to get a bottle of wine

312
00:08:36,966 –> 00:08:39,066
it’s probably better to put it in a container and put

313
00:08:39,066 –> 00:08:39,566
in the fridge

314
00:08:39,566 –> 00:08:40,400
yeah absolutely

315
00:08:40,400 –> 00:08:41,233
so those are tips

316
00:08:41,233 –> 00:08:42,433
so you can open both of these

317
00:08:42,433 –> 00:08:44,800
or if you’re saving them for your Thanksgiving meal

318
00:08:44,800 –> 00:08:45,433
that’s okay too

319
00:08:45,433 –> 00:08:46,233
we’ll talk to you about them

320
00:08:46,233 –> 00:08:47,666
and you’ll learn all about them yeah

321
00:08:48,033 –> 00:08:50,166
so Jax Vineyards

322
00:08:50,466 –> 00:08:53,266
is a winery that was opened and

323
00:08:53,266 –> 00:08:55,300
or created I guess

324
00:08:55,400 –> 00:08:57,266
by two siblings

325
00:08:57,566 –> 00:09:00,300
Trent and Kimberly Jackson uh

326
00:09:00,300 –> 00:09:00,966
for a while

327
00:09:00,966 –> 00:09:02,933
is called Jackson Ridge

328
00:09:03,066 –> 00:09:04,766
and after a little while

329
00:09:04,766 –> 00:09:06,066
I got a seasoned assist

330
00:09:06,066 –> 00:09:07,300
letter from a

331
00:09:07,366 –> 00:09:09,366
winery that many of you may have heard of

332
00:09:09,566 –> 00:09:11,900
Jackson Family Wines uh I

333
00:09:11,900 –> 00:09:13,566
e Kendall Jackson

334
00:09:14,000 –> 00:09:15,600
and decided

335
00:09:15,600 –> 00:09:16,866
well instead of

336
00:09:17,266 –> 00:09:18,466
losing all our

337
00:09:19,166 –> 00:09:22,300
you know family’s money by hiring

338
00:09:22,400 –> 00:09:24,566
attorneys that are gonna yeah

339
00:09:24,566 –> 00:09:26,100
immediately drain that by

340
00:09:26,100 –> 00:09:26,866
fighting a big

341
00:09:26,866 –> 00:09:27,566
big company

342
00:09:27,566 –> 00:09:28,400
like Jackson

343
00:09:28,400 –> 00:09:28,866
Family Wines

344
00:09:28,866 –> 00:09:31,566
they decide to change the name to jacks uh

345
00:09:31,566 –> 00:09:32,633
Jackson’s located in

346
00:09:32,633 –> 00:09:33,200
which I feel like

347
00:09:33,200 –> 00:09:34,066
fits their personality

348
00:09:34,066 –> 00:09:34,666
so much more

349
00:09:34,666 –> 00:09:35,466
it’s kind of like

350
00:09:35,466 –> 00:09:36,433
fresh and young

351
00:09:36,433 –> 00:09:37,366
and approachable

352
00:09:37,366 –> 00:09:38,266
and Trenton

353
00:09:38,266 –> 00:09:39,433
Kimberly the siblings

354
00:09:39,433 –> 00:09:40,800
who run this

355
00:09:40,800 –> 00:09:41,866
are fresh and young

356
00:09:41,866 –> 00:09:42,500
and approachable

357
00:09:42,500 –> 00:09:43,466
and hip and cool

358
00:09:43,466 –> 00:09:44,566
and live in San Francisco

359
00:09:44,566 –> 00:09:45,166
and you know

360
00:09:45,166 –> 00:09:47,300
so I feel like Jack spits them perfectly

361
00:09:47,300 –> 00:09:48,166
it would be

362
00:09:48,166 –> 00:09:50,400
funny for me to think of them as Jackson Ridge

363
00:09:50,400 –> 00:09:51,466
like that feels a little

364
00:09:51,466 –> 00:09:52,566
right formal

365
00:09:52,566 –> 00:09:53,400
and Jackson

366
00:09:53,400 –> 00:09:54,566
Ridge was when you know

367
00:09:54,566 –> 00:09:55,966
they were up in Napa Valley

368
00:09:55,966 –> 00:09:57,733
and that’s where they grew up

369
00:09:57,833 –> 00:09:59,900
and that’s a fun part of their history

370
00:09:59,900 –> 00:10:02,100
while they have a beautiful tasting

371
00:10:02,100 –> 00:10:03,200
room that kind of

372
00:10:03,466 –> 00:10:04,266
encapsulates

373
00:10:04,266 –> 00:10:05,000
Napa Valley

374
00:10:05,000 –> 00:10:06,400
right in downtown

375
00:10:06,400 –> 00:10:07,033
San Francisco

376
00:10:07,033 –> 00:10:08,100
really close to the Giants

377
00:10:08,100 –> 00:10:09,033
Stadium in fact

378
00:10:09,033 –> 00:10:10,566
if you want to

379
00:10:10,566 –> 00:10:13,100
have a drink before going to see the Giants play

380
00:10:14,633 –> 00:10:15,433
but you know

381
00:10:15,433 –> 00:10:19,000
they were raised in Napa Valley and have a lot of close

382
00:10:19,000 –> 00:10:22,600
familiar connections to wine makers and Vineyard owners

383
00:10:22,633 –> 00:10:23,766
in Napa Valley

384
00:10:24,200 –> 00:10:26,000
and that’s one of the things that

385
00:10:26,000 –> 00:10:29,800
allows these two wines to come to life uh

386
00:10:29,800 –> 00:10:31,166
in a pretty special way

387
00:10:31,166 –> 00:10:33,800
as well as their estate wines so again

388
00:10:33,966 –> 00:10:36,000
Jax has a brand

389
00:10:36,000 –> 00:10:38,633
has basically two brands um

390
00:10:38,633 –> 00:10:39,800
the first is Jax

391
00:10:39,800 –> 00:10:43,866
and that primarily encapsulates their estate wines

392
00:10:43,866 –> 00:10:45,766
and then in more recent years

393
00:10:45,766 –> 00:10:47,966
single Vineyard wines um

394
00:10:47,966 –> 00:10:51,733
and then why 3 is a collection of wines

395
00:10:51,833 –> 00:10:53,733
that are made from vineyards

396
00:10:54,300 –> 00:10:55,800
across California

397
00:10:55,800 –> 00:10:57,566
basically um

398
00:10:58,633 –> 00:11:03,566
and it’s curious because Y3 as a brand is actually

399
00:11:03,566 –> 00:11:09,100
literally from the family’s brand of their cattle ranch

400
00:11:09,100 –> 00:11:11,533
um they have a cattle ranch in

401
00:11:11,666 –> 00:11:12,966
the northern part of California

402
00:11:12,966 –> 00:11:16,166
and Y3 is how they would brand their cattle

403
00:11:16,166 –> 00:11:19,533
so it’s quite literally a brand um

404
00:11:20,033 –> 00:11:23,433
and these two wines and all of their wines

405
00:11:23,433 –> 00:11:25,100
I feel like The Crafty Cask

406
00:11:25,100 –> 00:11:28,200
appreciates because of the value that is inherent

407
00:11:29,000 –> 00:11:32,000
in the quality that you find for the price that you pay

408
00:11:36,600 –> 00:11:39,200
yeah just to wet my whistle while I’m talking

409
00:11:39,200 –> 00:11:39,833
there you go

410
00:11:39,833 –> 00:11:41,000
and I’m gonna throw up a few pictures

411
00:11:41,000 –> 00:11:42,766
from Jax while you’re while you’re talking here

412
00:11:42,766 –> 00:11:45,666
cool um can you

413
00:11:46,100 –> 00:11:47,666
as I mentioned

414
00:11:47,966 –> 00:11:50,000
growing up in Napa Valley

415
00:11:50,066 –> 00:11:53,366
and the familiar connections that are with Trenton

416
00:11:53,366 –> 00:11:55,266
Kimberly and their father Jess

417
00:11:55,500 –> 00:11:56,800
I’m sorry not Jess

418
00:11:58,000 –> 00:12:00,500
I can’t remember

419
00:12:00,500 –> 00:12:01,766
I can’t remember

420
00:12:01,766 –> 00:12:03,333
it would be so disappointing

421
00:12:04,466 –> 00:12:05,100
it will come to you

422
00:12:05,100 –> 00:12:06,000
it will come to you

423
00:12:06,266 –> 00:12:07,800
brain fart um

424
00:12:08,600 –> 00:12:12,400
include their primary wine maker um

425
00:12:12,566 –> 00:12:14,400
spelled by the name of Kirk Vengie

426
00:12:14,633 –> 00:12:16,233
and who is our rock star

427
00:12:16,233 –> 00:12:18,233
who is a rock star in the

428
00:12:18,233 –> 00:12:19,600
in the wine making world

429
00:12:19,600 –> 00:12:21,400
people know his name for sure

430
00:12:21,666 –> 00:12:23,300
yeah Kirk is um

431
00:12:23,633 –> 00:12:26,866
the son of one of the

432
00:12:26,866 –> 00:12:27,900
I guess the most

433
00:12:27,900 –> 00:12:31,900
more important people in the lore of Napa Valley

434
00:12:32,666 –> 00:12:33,866
Neil’s Vengie

435
00:12:33,866 –> 00:12:36,566
was the first wine maker to score 100 points

436
00:12:37,166 –> 00:12:39,466
at least the first American wine maker

437
00:12:39,600 –> 00:12:40,600
to score 100 points

438
00:12:40,600 –> 00:12:43,300
when he was working at Groth in the 1980s

439
00:12:43,566 –> 00:12:45,300
and his son

440
00:12:45,300 –> 00:12:47,866
Kirk is following very closely in his footsteps

441
00:12:47,866 –> 00:12:50,566
he runs a winery his

442
00:12:50,566 –> 00:12:51,533
his own winery

443
00:12:52,233 –> 00:12:54,066
that’s something called Vengie

444
00:12:54,066 –> 00:12:57,200
but also makes wines for a number of other wineries

445
00:12:57,200 –> 00:12:58,233
in Napa Valley

446
00:12:58,233 –> 00:12:59,966
including Jax

447
00:12:59,966 –> 00:13:00,800
and Trenton

448
00:13:00,800 –> 00:13:04,000
Kimberly and Kirk went to school together

449
00:13:04,000 –> 00:13:05,166
and so like high school

450
00:13:05,166 –> 00:13:05,900
right like young

451
00:13:05,900 –> 00:13:07,100
yeah you know

452
00:13:07,600 –> 00:13:10,100
the Jackson family was growing grapes

453
00:13:10,100 –> 00:13:13,066
and selling them from their Kalistoga estate

454
00:13:13,266 –> 00:13:16,600
uh which is the very northern end of Napa valley

455
00:13:16,833 –> 00:13:18,833
uh for many years to other wineries

456
00:13:18,833 –> 00:13:21,933
and Trent Kimberly decided that they wanted to

457
00:13:22,033 –> 00:13:25,933
start their own winery and tapped Kirk to the north

458
00:13:26,600 –> 00:13:27,200
you know we’d

459
00:13:27,200 –> 00:13:29,366
either want a cake maker or something like hey

460
00:13:29,466 –> 00:13:31,166
we got this great fruit that

461
00:13:31,433 –> 00:13:35,833
we don’t really know who else thinks we’d rather have

462
00:13:35,833 –> 00:13:37,866
make it have make it um

463
00:13:37,866 –> 00:13:38,666
and he said

464
00:13:38,666 –> 00:13:40,100
okay yeah yeah

465
00:13:40,100 –> 00:13:41,433
by then he was already making

466
00:13:41,433 –> 00:13:43,900
these like hundred point one highly rated wines

467
00:13:43,900 –> 00:13:45,633
and yeah so um

468
00:13:45,633 –> 00:13:52,500
Jax I believe started in the early 2 um and um

469
00:13:53,200 –> 00:13:55,600
he hadn’t been making wine for long

470
00:13:55,800 –> 00:13:58,866
I believe that Vengie um

471
00:13:58,966 –> 00:14:01,300
so a little bit of backstory um

472
00:14:01,433 –> 00:14:02,000
Nils Vengie

473
00:14:02,000 –> 00:14:05,400
his father has a winery called Saddleback and

474
00:14:05,966 –> 00:14:09,933
started a reserve label called Bengi um

475
00:14:10,000 –> 00:14:11,766
for his you know

476
00:14:11,766 –> 00:14:13,266
higher Echelon lines

477
00:14:13,600 –> 00:14:15,800
and that existed for a while

478
00:14:15,800 –> 00:14:20,000
and I believe 2003 is when Kirk um

479
00:14:20,666 –> 00:14:25,366
proposed and essentially bought his dad out and said

480
00:14:25,366 –> 00:14:27,700
I want to take that label

481
00:14:27,900 –> 00:14:30,200
and continue it uh

482
00:14:30,200 –> 00:14:32,300
and that was around the time that

483
00:14:32,300 –> 00:14:34,700
he started acquiring these other roles

484
00:14:34,700 –> 00:14:37,366
as a wine maker or consulting wine maker

485
00:14:37,366 –> 00:14:41,600
sure uh in in Napa Valley for brands like Pacho Divino

486
00:14:41,600 –> 00:14:45,366
and Bellavinia and um

487
00:14:45,366 –> 00:14:46,333
the sellers

488
00:14:46,766 –> 00:14:50,200
there’s a ton and they’re all really good um

489
00:14:50,200 –> 00:14:52,366
but the cool thing about Jax

490
00:14:52,700 –> 00:14:56,066
is that because he’s a family friend um

491
00:14:56,166 –> 00:14:59,533
these wines are remarkably well priced yeah

492
00:14:59,566 –> 00:15:02,266
and that’s always a beautiful find

493
00:15:02,266 –> 00:15:03,166
cause craft

494
00:15:03,233 –> 00:15:05,866
anything you find

495
00:15:05,966 –> 00:15:07,433
yourself it’s yeah

496
00:15:07,433 –> 00:15:08,333
you find yourself

497
00:15:08,500 –> 00:15:11,166
getting into a territory where you’re like well

498
00:15:11,666 –> 00:15:13,700
it’s a little bit more than I want to spend

499
00:15:13,700 –> 00:15:14,566
but I know it’s gonna

500
00:15:14,566 –> 00:15:16,666
be good because I’ve had it before right

501
00:15:17,033 –> 00:15:19,800
and so that’s a beautiful thing about Jax Wines

502
00:15:19,800 –> 00:15:21,466
and even more so why three wines

503
00:15:21,466 –> 00:15:24,600
is that these wines are made by someone that has

504
00:15:24,800 –> 00:15:26,033
such a precision

505
00:15:26,033 –> 00:15:28,366
and like a nose and

506
00:15:28,700 –> 00:15:31,166
a capability of making wines that

507
00:15:31,400 –> 00:15:33,533
if you’ve opened either of these

508
00:15:33,566 –> 00:15:35,633
you can immediately tell the quality

509
00:15:35,633 –> 00:15:36,800
um like the

510
00:15:37,066 –> 00:15:41,133
yeah and Kirk

511
00:15:41,900 –> 00:15:42,966
has kind of

512
00:15:43,633 –> 00:15:44,200
I don’t know

513
00:15:44,200 –> 00:15:47,366
admonished Trent and Kimberly over the years

514
00:15:47,366 –> 00:15:48,200
yeah the way I

515
00:15:48,200 –> 00:15:49,500
I kind of remember it

516
00:15:49,500 –> 00:15:50,633
or like to hear it is

517
00:15:50,633 –> 00:15:52,100
that he basically goes to them out

518
00:15:52,100 –> 00:15:53,266
like every couple of years

519
00:15:53,266 –> 00:15:53,766
and that’s like

520
00:15:53,766 –> 00:15:54,800
listen guys

521
00:15:55,266 –> 00:15:57,400
you could be charging so much more for this

522
00:15:57,400 –> 00:15:58,900
and I could be charging you like

523
00:15:58,900 –> 00:15:59,966
these are great

524
00:15:59,966 –> 00:16:00,433
what like what

525
00:16:00,433 –> 00:16:01,866
these would get in the market if they

526
00:16:01,866 –> 00:16:03,466
put a different label you know

527
00:16:03,466 –> 00:16:04,766
and they’re just like

528
00:16:05,466 –> 00:16:07,300
that’s not what we’re about man

529
00:16:07,300 –> 00:16:09,066
like we just wanna make wines that are approachable

530
00:16:09,066 –> 00:16:11,666
we wanna make wines that are so good

531
00:16:11,666 –> 00:16:13,100
but that people don’t like

532
00:16:13,100 –> 00:16:15,900
pause about opening it on a Tuesday night you know

533
00:16:15,900 –> 00:16:17,633
and that’s what Kimberly and Trent’s approaches

534
00:16:17,633 –> 00:16:18,366
and certainly

535
00:16:18,366 –> 00:16:20,400
the Jax Vineyard line is happy

536
00:16:20,400 –> 00:16:21,200
because they’re single

537
00:16:21,200 –> 00:16:21,700
single Vineyard

538
00:16:21,700 –> 00:16:22,466
a lot of times

539
00:16:22,466 –> 00:16:23,266
they’re state fruit

540
00:16:23,266 –> 00:16:23,700
and you know

541
00:16:23,700 –> 00:16:24,766
things of that nature

542
00:16:24,800 –> 00:16:26,566
but there’s you know

543
00:16:26,566 –> 00:16:28,500
they’re still very affordable there

544
00:16:28,500 –> 00:16:29,300
for what they are

545
00:16:29,300 –> 00:16:30,133
like their cab

546
00:16:30,200 –> 00:16:30,600
yeah they’re

547
00:16:30,600 –> 00:16:32,100
Napa Valley cab

548
00:16:32,566 –> 00:16:33,533
single Vineyard

549
00:16:34,000 –> 00:16:35,933
you know it’s the Jax estate

550
00:16:37,000 –> 00:16:38,166
I believe it’s

551
00:16:38,266 –> 00:16:40,066
$60 of the bottle

552
00:16:40,066 –> 00:16:40,800
which you know

553
00:16:40,800 –> 00:16:41,700
that’s maybe not

554
00:16:41,700 –> 00:16:44,433
it’s not Tuesday night wine for most people

555
00:16:44,433 –> 00:16:46,500
but Napa cabs are usually like 100

556
00:16:46,500 –> 00:16:47,866
to find it to find a

557
00:16:47,866 –> 00:16:48,700
sixty dollar

558
00:16:48,700 –> 00:16:51,333
to find a single Vineyard Napa cab

559
00:16:51,666 –> 00:16:53,600
for under $100 is

560
00:16:54,066 –> 00:16:55,200
kind of a rarity

561
00:16:55,200 –> 00:16:56,566
and so yeah

562
00:16:56,766 –> 00:16:59,066
uh we esteem them

563
00:16:59,100 –> 00:17:01,000
um as being

564
00:17:01,000 –> 00:17:02,233
you know virtuous in that

565
00:17:02,233 –> 00:17:03,366
and that stalwart endeavor

566
00:17:03,366 –> 00:17:04,100
and you know

567
00:17:04,100 –> 00:17:04,966
Kirk’s doing fine

568
00:17:04,966 –> 00:17:06,100
yeah yeah he’s

569
00:17:06,166 –> 00:17:07,266
and Kimberly and Trent are doing fine

570
00:17:07,266 –> 00:17:07,500
they’re like

571
00:17:07,500 –> 00:17:08,766
we don’t need to make a ton more

572
00:17:08,766 –> 00:17:09,600
like it’s okay

573
00:17:09,600 –> 00:17:10,966
like we’re all doing good here

574
00:17:10,966 –> 00:17:12,233
and so we love that ethos

575
00:17:12,233 –> 00:17:14,066
because that’s really what like

576
00:17:14,066 –> 00:17:15,233
I love about Evans

577
00:17:15,233 –> 00:17:16,433
approach to wine you know

578
00:17:16,433 –> 00:17:17,966
there are plenty of wine people out there

579
00:17:17,966 –> 00:17:19,166
especially Somalis

580
00:17:19,166 –> 00:17:20,500
who are very good

581
00:17:20,500 –> 00:17:24,200
like at steering you to 250 dollar bottles of wine

582
00:17:24,200 –> 00:17:25,833
that they’re gonna knock your socks off right

583
00:17:25,833 –> 00:17:26,766
like that’s

584
00:17:26,766 –> 00:17:27,966
that’s easy to find it

585
00:17:27,966 –> 00:17:28,500
right bottle

586
00:17:28,500 –> 00:17:30,166
that’s gonna knock your socks off at that

587
00:17:30,166 –> 00:17:30,966
price point

588
00:17:31,600 –> 00:17:32,200
and you know

589
00:17:32,200 –> 00:17:33,200
there’s a lot of like

590
00:17:33,200 –> 00:17:34,200
snobbery in it

591
00:17:34,200 –> 00:17:34,566
and kind of

592
00:17:34,566 –> 00:17:35,800
and Evans approach

593
00:17:35,800 –> 00:17:37,100
has always been

594
00:17:37,866 –> 00:17:40,100
I want amazing lines

595
00:17:40,166 –> 00:17:41,266
for good value

596
00:17:41,266 –> 00:17:41,966
right and he’s

597
00:17:41,966 –> 00:17:43,566
he’s done a really good job at like

598
00:17:43,566 –> 00:17:44,200
sniffing those out

599
00:17:44,200 –> 00:17:44,866
and finding those

600
00:17:44,866 –> 00:17:45,866
and figuring out

601
00:17:45,866 –> 00:17:46,666
what regions

602
00:17:46,666 –> 00:17:47,666
and what years

603
00:17:47,666 –> 00:17:48,433
and what you know

604
00:17:48,433 –> 00:17:50,266
he has a really good kind of

605
00:17:50,366 –> 00:17:51,266
way about that

606
00:17:51,266 –> 00:17:52,033
and we can talk

607
00:17:52,033 –> 00:17:53,766
more about that way

608
00:17:53,766 –> 00:17:55,100
yeah later yeah

609
00:17:55,100 –> 00:17:56,666
and so this is one of our favorites

610
00:17:56,666 –> 00:17:57,866
and for the holiday table

611
00:17:57,866 –> 00:17:58,600
it’s really great

612
00:17:58,600 –> 00:18:00,000
and actually oh

613
00:18:00,000 –> 00:18:00,633
that’s a different liner

614
00:18:00,633 –> 00:18:02,233
we’ll tell you about that deal after um

615
00:18:02,233 –> 00:18:02,833
but you know

616
00:18:02,833 –> 00:18:04,200
they often have really great deals

617
00:18:04,200 –> 00:18:04,966
where if you get a case

618
00:18:04,966 –> 00:18:05,900
they’re really affordable

619
00:18:05,900 –> 00:18:06,400
things like that

620
00:18:06,400 –> 00:18:07,166
for the holidays

621
00:18:07,166 –> 00:18:08,166
they’re killer

622
00:18:08,166 –> 00:18:09,966
they’re great um

623
00:18:10,000 –> 00:18:10,633
the chardonnay

624
00:18:10,633 –> 00:18:12,066
Wanna talk a little bit about the chardonnay

625
00:18:12,066 –> 00:18:15,466
I do I love the chardonnay partially

626
00:18:15,866 –> 00:18:17,400
I’d love to see in the chat

627
00:18:17,400 –> 00:18:18,500
if you guys wanna throw in

628
00:18:18,500 –> 00:18:20,366
where you are on the spectrum of chardonnays

629
00:18:20,366 –> 00:18:21,700
if you like buttery

630
00:18:21,700 –> 00:18:22,233
chardonnays

631
00:18:22,233 –> 00:18:23,200
or if you like lean

632
00:18:23,200 –> 00:18:23,800
chardonnays

633
00:18:23,800 –> 00:18:26,533
or if you’re kind of somewhere in the middle um

634
00:18:26,866 –> 00:18:29,433
but for a long time

635
00:18:29,433 –> 00:18:31,400
I was like anti chardonnay

636
00:18:31,400 –> 00:18:32,100
and probably

637
00:18:32,100 –> 00:18:33,066
cause I lived in

638
00:18:33,066 –> 00:18:34,300
Northern California

639
00:18:34,366 –> 00:18:36,400
and a lot of the chardonnays I was tasting

640
00:18:36,400 –> 00:18:37,866
were these kind of big

641
00:18:38,000 –> 00:18:38,800
butterballs

642
00:18:38,800 –> 00:18:39,766
you know that

643
00:18:40,066 –> 00:18:41,066
California got a very big

644
00:18:41,066 –> 00:18:42,366
reputation for

645
00:18:42,400 –> 00:18:43,900
Chateau 2 by 4

646
00:18:43,900 –> 00:18:45,666
yeah exactly

647
00:18:45,666 –> 00:18:46,966
and and that was the

648
00:18:46,966 –> 00:18:47,866
California Chardonnay

649
00:18:47,866 –> 00:18:49,200
reputation for a very long time

650
00:18:49,200 –> 00:18:50,266
that I kind of hit you over the head

651
00:18:50,266 –> 00:18:51,500
with the butter and the

652
00:18:51,500 –> 00:18:52,433
malactic acid

653
00:18:52,433 –> 00:18:53,000
and you know

654
00:18:53,000 –> 00:18:53,800
all that good stuff

655
00:18:53,800 –> 00:18:55,566
and that’s what people loved about it

656
00:18:55,666 –> 00:18:57,300
and that really didn’t work for me

657
00:18:57,300 –> 00:18:58,100
after a couple sips

658
00:18:58,100 –> 00:18:58,633
a couple sips

659
00:18:58,633 –> 00:18:59,300
I could appreciate

660
00:18:59,300 –> 00:18:59,900
but after that

661
00:18:59,900 –> 00:19:00,800
it started to just like

662
00:19:00,800 –> 00:19:01,933
be too much for me

663
00:19:02,000 –> 00:19:03,466
and this one

664
00:19:03,466 –> 00:19:04,700
and so for a while

665
00:19:04,700 –> 00:19:06,100
once I started finding the lean

666
00:19:06,100 –> 00:19:06,766
Chardonnay’s

667
00:19:06,766 –> 00:19:08,633
which I found them by going to France

668
00:19:08,633 –> 00:19:10,200
so should we um

669
00:19:10,200 –> 00:19:10,833
I find usually

670
00:19:10,833 –> 00:19:11,833
are much more lean

671
00:19:11,833 –> 00:19:13,333
and the way that they’re made

672
00:19:13,433 –> 00:19:15,433
and so I started really going in the other end of the

673
00:19:15,433 –> 00:19:16,233
extreme and saying like

674
00:19:16,233 –> 00:19:18,000
that’s the kind of shirt that I like

675
00:19:18,000 –> 00:19:20,000
and now I’ve kind of settled out

676
00:19:20,000 –> 00:19:20,766
I think I would say

677
00:19:20,766 –> 00:19:21,366
would you agree

678
00:19:21,366 –> 00:19:22,500
like more towards the middle

679
00:19:22,500 –> 00:19:23,600
where I like

680
00:19:23,633 –> 00:19:25,200
a little bit of that butter

681
00:19:25,233 –> 00:19:26,633
but I also like the

682
00:19:26,633 –> 00:19:27,633
like stringent

683
00:19:27,633 –> 00:19:28,833
kind of crisp

684
00:19:28,833 –> 00:19:29,600
cleanness of it

685
00:19:29,600 –> 00:19:30,500
and this one is

686
00:19:30,500 –> 00:19:31,433
like perfect

687
00:19:31,433 –> 00:19:32,100
basically like

688
00:19:32,100 –> 00:19:32,866
that for me

689
00:19:32,866 –> 00:19:33,266
I feel like

690
00:19:33,266 –> 00:19:34,766
it’s right in the middle for me

691
00:19:34,766 –> 00:19:36,033
yeah I I agree

692
00:19:36,033 –> 00:19:37,000
I think that

693
00:19:37,200 –> 00:19:39,300
that is kind of

694
00:19:39,300 –> 00:19:40,766
the direction that

695
00:19:41,033 –> 00:19:43,566
I’ve seen your palette go where

696
00:19:43,766 –> 00:19:46,266
and since I’ve known you yeah

697
00:19:47,066 –> 00:19:48,066
super bright

698
00:19:48,066 –> 00:19:49,633
crisp lean chardonnays

699
00:19:49,633 –> 00:19:50,166
are like oh

700
00:19:50,166 –> 00:19:51,166
that’s chardonnay

701
00:19:51,166 –> 00:19:53,200
and that’s a very common

702
00:19:53,200 –> 00:19:55,700
response to a lot of people that

703
00:19:55,833 –> 00:19:58,700
have been exposed to one type of chardonnay

704
00:19:58,766 –> 00:19:59,500
and you know

705
00:19:59,500 –> 00:20:00,300
chardonnays are really

706
00:20:00,300 –> 00:20:00,700
interesting

707
00:20:00,700 –> 00:20:02,000
animal it’s um

708
00:20:02,166 –> 00:20:03,666
it’s a grape that

709
00:20:03,966 –> 00:20:05,866
inherently does not

710
00:20:05,866 –> 00:20:07,700
really have a lot of

711
00:20:07,700 –> 00:20:10,300
characteristics that are

712
00:20:10,400 –> 00:20:11,166
indicative of it

713
00:20:11,166 –> 00:20:12,566
the grape itself

714
00:20:12,700 –> 00:20:14,633
um it’s a relatively

715
00:20:14,633 –> 00:20:16,100
neutral grape

716
00:20:16,466 –> 00:20:18,300
which is the reason why

717
00:20:18,300 –> 00:20:19,566
it’s the primary

718
00:20:19,566 –> 00:20:22,033
grape that’s used to make a lot of the best

719
00:20:22,033 –> 00:20:23,400
champagnes in the world yeah

720
00:20:23,966 –> 00:20:24,800
it’s kind of funny

721
00:20:24,800 –> 00:20:25,366
if you think about it

722
00:20:25,366 –> 00:20:25,600
because when

723
00:20:25,600 –> 00:20:26,433
you think about Chardonnay

724
00:20:26,433 –> 00:20:27,600
and what it tastes like

725
00:20:27,633 –> 00:20:28,633
and then you think about champagne

726
00:20:28,633 –> 00:20:29,900
and what it tastes like

727
00:20:30,166 –> 00:20:31,666
they don’t they don’t drive

728
00:20:31,666 –> 00:20:32,000
necessarily

729
00:20:32,000 –> 00:20:33,033
there’s a little

730
00:20:33,033 –> 00:20:33,900
conflict here yeah

731
00:20:33,900 –> 00:20:36,300
and a a big part of that is

732
00:20:36,300 –> 00:20:39,100
so because it’s a relatively

733
00:20:39,100 –> 00:20:40,200
neutral palette

734
00:20:40,500 –> 00:20:42,500
um much of the

735
00:20:42,800 –> 00:20:44,233
yeah I guess profiles

736
00:20:44,233 –> 00:20:45,100
characteristics

737
00:20:45,266 –> 00:20:45,900
the descriptions

738
00:20:45,900 –> 00:20:47,033
that you can find about it

739
00:20:47,033 –> 00:20:49,500
are primarily because of the way it’s made

740
00:20:49,800 –> 00:20:52,000
so first it’s a

741
00:20:52,000 –> 00:20:53,100
blank canvas

742
00:20:53,100 –> 00:20:54,466
a template for the

743
00:20:54,466 –> 00:20:55,266
wine maker to

744
00:20:55,266 –> 00:20:56,033
kind of like

745
00:20:56,033 –> 00:20:58,200
draw his yeah

746
00:20:58,200 –> 00:20:59,066
flourishing

747
00:20:59,100 –> 00:21:00,900
signature um

748
00:21:01,000 –> 00:21:03,200
but when you’re talking about champagne

749
00:21:03,200 –> 00:21:04,400
and one of the reasons

750
00:21:04,400 –> 00:21:05,766
I bring this up is this

751
00:21:05,766 –> 00:21:06,666
when you’re making champagne

752
00:21:06,666 –> 00:21:07,700
you take Chardonnay

753
00:21:07,700 –> 00:21:08,600
and you ferment it

754
00:21:08,600 –> 00:21:09,233
and you ferment it

755
00:21:09,233 –> 00:21:10,200
hot and fast

756
00:21:10,200 –> 00:21:10,833
and that kind of

757
00:21:10,833 –> 00:21:11,833
burns out even

758
00:21:11,833 –> 00:21:13,100
like the little bit of

759
00:21:13,100 –> 00:21:14,100
characteristics that the

760
00:21:14,100 –> 00:21:15,333
great might have

761
00:21:15,500 –> 00:21:16,766
so that you have a

762
00:21:17,066 –> 00:21:19,766
even more of a bleached white

763
00:21:19,766 –> 00:21:20,800
palette and

764
00:21:20,800 –> 00:21:22,233
canvas for the

765
00:21:22,233 –> 00:21:23,800
champagne maker to

766
00:21:23,833 –> 00:21:25,666
show off what the

767
00:21:25,666 –> 00:21:27,166
you know techniques

768
00:21:27,266 –> 00:21:31,100
of making sparkling wine can or can

769
00:21:31,633 –> 00:21:33,466
contribute um

770
00:21:34,766 –> 00:21:37,766
so in the middle of the mountains

771
00:21:37,766 –> 00:21:40,066
when you grow it in the right place

772
00:21:40,266 –> 00:21:45,066
and y Three’s Chardonnay is grown in the Los Carnaros

773
00:21:45,066 –> 00:21:46,400
region of Napa Valley

774
00:21:46,500 –> 00:21:48,500
this is the coolest region of Napa Valley

775
00:21:48,500 –> 00:21:50,466
but one of the warmer climates

776
00:21:50,466 –> 00:21:51,966
with regard to

777
00:21:51,966 –> 00:21:55,266
the comparative elements that you find in uh

778
00:21:55,266 –> 00:21:56,566
Burgundy um

779
00:21:56,566 –> 00:21:57,500
first place by the

780
00:21:57,500 –> 00:21:58,633
by Burgundy Chablis

781
00:21:58,633 –> 00:21:59,966
Suzanne mentioned earlier

782
00:21:59,966 –> 00:22:01,000
both of those place

783
00:22:01,000 –> 00:22:04,833
both of those wines are places and they’re named

784
00:22:04,833 –> 00:22:06,233
the wines are named for the place they come from

785
00:22:06,233 –> 00:22:07,833
but they are made from Chardonnay

786
00:22:07,833 –> 00:22:09,566
they’re cooler climate though

787
00:22:09,566 –> 00:22:11,033
and so they’re a little leaner

788
00:22:11,033 –> 00:22:13,333
because the grapes don’t get quite as right

789
00:22:13,433 –> 00:22:14,400
and therefore

790
00:22:14,400 –> 00:22:15,866
they have a little bit more acidity

791
00:22:15,866 –> 00:22:19,166
if you think about eating an apple

792
00:22:19,200 –> 00:22:21,166
that you have an apple in your backyard

793
00:22:21,166 –> 00:22:23,066
you eat one in you know

794
00:22:23,100 –> 00:22:25,466
in October and then you eat one in November

795
00:22:25,633 –> 00:22:26,866
and the ripening

796
00:22:26,866 –> 00:22:30,133
that’s occurred in the acidity that you find earlier

797
00:22:30,233 –> 00:22:32,000
compared to later in the harvest

798
00:22:33,033 –> 00:22:34,866
give the wine the same acidity

799
00:22:35,000 –> 00:22:35,633
and this wine

800
00:22:35,633 –> 00:22:39,266
I feel like it has a really bright acidity

801
00:22:39,266 –> 00:22:40,433
yeah I agree

802
00:22:40,433 –> 00:22:44,566
and still has a little that wine making influence

803
00:22:44,566 –> 00:22:47,100
and I think that that’s the thing that’s fun about this

804
00:22:47,100 –> 00:22:49,200
one of the things that’s great about Chardonnay is

805
00:22:49,200 –> 00:22:51,166
because of its spectrum

806
00:22:51,166 –> 00:22:53,166
the versatility that you can find

807
00:22:53,233 –> 00:22:56,600
with different food pairings um

808
00:22:57,433 –> 00:22:59,800
is pretty broad

809
00:22:59,800 –> 00:23:01,266
it’s one of the reasons that we’re

810
00:23:01,266 –> 00:23:02,766
highlighting here today

811
00:23:03,000 –> 00:23:05,200
Pinot noir as well uh

812
00:23:05,400 –> 00:23:08,200
when you’re looking at the Thanksgiving spread or

813
00:23:08,200 –> 00:23:10,566
you know Christmas Day feast

814
00:23:10,766 –> 00:23:12,866
um there’s a lot of food on the table

815
00:23:12,866 –> 00:23:14,733
yeah uh not a rich food

816
00:23:15,166 –> 00:23:16,666
and and yeah

817
00:23:16,766 –> 00:23:17,466
a lot of rich food

818
00:23:17,466 –> 00:23:18,533
but just like

819
00:23:18,866 –> 00:23:20,233
some different variety

820
00:23:20,233 –> 00:23:21,966
yeah yeah spectrum

821
00:23:22,433 –> 00:23:25,800
and and they even like cranberry sauce

822
00:23:26,100 –> 00:23:28,066
there’s a lot of different types of cranberry sauce

823
00:23:28,066 –> 00:23:30,500
like some people do the wrong mixing

824
00:23:30,866 –> 00:23:31,866
mixing it with

825
00:23:31,866 –> 00:23:36,233
with orange zest and peel and juice and the fresh one

826
00:23:36,233 –> 00:23:38,466
and then we also love one that’s cooked that has

827
00:23:38,466 –> 00:23:41,300
spicy red pepper flakes in it and Fresno chilies in it

828
00:23:41,300 –> 00:23:43,000
and has like some real heat to it as well

829
00:23:43,000 –> 00:23:45,166
and I’ve had them that have ginger now

830
00:23:45,166 –> 00:23:47,900
the major component of them um

831
00:23:48,000 –> 00:23:52,033
and so you got this whole palette of like flavors on

832
00:23:52,033 –> 00:23:53,166
on your table

833
00:23:53,466 –> 00:23:55,400
and having something that is

834
00:23:55,766 –> 00:23:58,000
acceptable is really

835
00:23:58,000 –> 00:23:58,900
or not acceptable

836
00:23:58,900 –> 00:24:00,566
but like uh

837
00:24:00,700 –> 00:24:02,600
pairs well with um

838
00:24:03,000 –> 00:24:05,766
it’s really helpful yeah

839
00:24:05,833 –> 00:24:07,266
so um I wanna

840
00:24:07,266 –> 00:24:08,966
talk about what’s going on in the chat a little bit

841
00:24:08,966 –> 00:24:10,366
because I had something covering it for a minute

842
00:24:10,366 –> 00:24:11,466
I asked you guys to chat to me

843
00:24:11,466 –> 00:24:12,700
and then I had something covering it

844
00:24:12,700 –> 00:24:13,866
it wasn’t even paying attention

845
00:24:13,966 –> 00:24:17,800
um yeah so buttery shards um

846
00:24:17,800 –> 00:24:19,166
more minerally lean ones

847
00:24:19,166 –> 00:24:20,766
yeah and so that’s where like

848
00:24:20,766 –> 00:24:21,200
depending on

849
00:24:21,200 –> 00:24:22,433
and especially if you’re in a couple of

850
00:24:22,433 –> 00:24:24,200
one of you likes one and one of you likes the other

851
00:24:24,200 –> 00:24:27,033
finding those ones that kind of meet both is

852
00:24:27,033 –> 00:24:27,800
can be challenging

853
00:24:27,800 –> 00:24:31,166
another one that I feel like fits in this category is

854
00:24:31,166 –> 00:24:32,900
I just had the name and I blinked on it

855
00:24:32,900 –> 00:24:33,966
what’s my favorite one

856
00:24:34,066 –> 00:24:35,133
with popcorn

857
00:24:35,400 –> 00:24:37,566
Labrochelle

858
00:24:37,566 –> 00:24:38,233
Labrochelle

859
00:24:38,233 –> 00:24:39,200
chardonnay’s

860
00:24:39,500 –> 00:24:41,200
are also something worth

861
00:24:41,200 –> 00:24:41,833
hunting out

862
00:24:41,833 –> 00:24:43,666
if you are looking for

863
00:24:43,800 –> 00:24:44,833
those are really fun

864
00:24:44,833 –> 00:24:45,866
delicious words

865
00:24:45,866 –> 00:24:47,266
those are a little more buttery

866
00:24:47,266 –> 00:24:47,833
I would say

867
00:24:47,833 –> 00:24:48,500
typically I mean

868
00:24:48,500 –> 00:24:50,333
not all of them yeah but

869
00:24:51,666 –> 00:24:55,266
and when it comes to buttery Chardonnay

870
00:24:55,266 –> 00:24:56,633
so like I said before

871
00:24:56,633 –> 00:24:57,966
I used to be like

872
00:24:57,966 –> 00:24:59,700
no on the buttery Chardonnay

873
00:24:59,700 –> 00:25:02,066
please remove rhombower from me

874
00:25:02,066 –> 00:25:03,166
thank you right

875
00:25:03,166 –> 00:25:05,233
and cause rhombower is known to be very buttery

876
00:25:05,233 –> 00:25:06,566
and people love it

877
00:25:07,000 –> 00:25:09,700
what I’ve found is if you get a buttery chardonnay

878
00:25:09,700 –> 00:25:11,500
if you have a buttery chardonnay at home that you open

879
00:25:11,500 –> 00:25:12,500
and you didn’t think

880
00:25:12,600 –> 00:25:13,900
that’s very true

881
00:25:13,900 –> 00:25:15,566
best thing to eat it with

882
00:25:15,600 –> 00:25:17,100
the best thing that makes

883
00:25:17,100 –> 00:25:19,366
the butteriness of the chardonnay kind of go down

884
00:25:19,366 –> 00:25:21,033
and the buttery like

885
00:25:21,033 –> 00:25:22,366
is buttered popcorn

886
00:25:22,666 –> 00:25:23,233
it’s pretty good

887
00:25:23,233 –> 00:25:23,866
I’m telling you

888
00:25:23,866 –> 00:25:25,633
like it sounds like it’s gonna be too buttery

889
00:25:25,633 –> 00:25:27,266
it sounds like it’s gonna be like butter overload

890
00:25:27,266 –> 00:25:29,866
but they just like balance each other out

891
00:25:29,866 –> 00:25:31,100
and it makes me like

892
00:25:31,100 –> 00:25:36,133
I actually we buy buttery chardonnays now on purpose to

893
00:25:36,166 –> 00:25:38,900
on purpose hair with butter popcorn well

894
00:25:38,900 –> 00:25:39,766
cause it used to be like

895
00:25:39,766 –> 00:25:41,333
I don’t know and butter

896
00:25:41,366 –> 00:25:44,000
buttery shortages were like so denigrated yeah

897
00:25:44,166 –> 00:25:45,300
gonna stop for a long time

898
00:25:45,300 –> 00:25:46,000
for a long time

899
00:25:46,000 –> 00:25:47,633
and now I’m looking for them you know

900
00:25:47,633 –> 00:25:48,800
and so some of LA Rochelle’s

901
00:25:48,800 –> 00:25:50,566
I feel like are more buttery

902
00:25:50,566 –> 00:25:52,433
and with popcorn for movie night

903
00:25:52,433 –> 00:25:53,966
it is like I have a hard time eating

904
00:25:53,966 –> 00:25:55,033
popcorn without Chardonnay now

905
00:25:55,033 –> 00:25:56,200
honestly um

906
00:25:56,200 –> 00:25:57,600
it’s so delicious so

907
00:25:57,600 –> 00:25:59,300
so one of those fun components

908
00:25:59,300 –> 00:26:01,366
about like the tenants of

909
00:26:01,866 –> 00:26:03,733
food and wine pairing

910
00:26:03,966 –> 00:26:06,466
um that is exemplified

911
00:26:06,466 –> 00:26:08,400
by that idea

912
00:26:08,400 –> 00:26:11,500
is that you’re always kind of at a high level

913
00:26:11,500 –> 00:26:14,966
looking at how you can have a pairing that is

914
00:26:15,400 –> 00:26:18,700
contrasting or complimentary yeah

915
00:26:18,700 –> 00:26:20,300
and you know

916
00:26:20,300 –> 00:26:21,266
obviously the buttery

917
00:26:21,266 –> 00:26:22,266
buttery buttery

918
00:26:22,266 –> 00:26:23,400
buttery popcorn

919
00:26:23,400 –> 00:26:24,633
those are complimentary

920
00:26:24,633 –> 00:26:26,700
but the cool part that’s um

921
00:26:26,833 –> 00:26:28,566
existing in that compliment are

922
00:26:28,566 –> 00:26:33,100
compliment is salt and acid really

923
00:26:33,100 –> 00:26:34,533
really well together

924
00:26:34,566 –> 00:26:37,666
so the fact that you have a kind of acidic

925
00:26:38,033 –> 00:26:39,500
buttery Chardonnay

926
00:26:39,500 –> 00:26:40,566
and then a salty

927
00:26:40,566 –> 00:26:42,533
buttery salty popcorn

928
00:26:42,633 –> 00:26:43,966
the salt and the

929
00:26:43,966 –> 00:26:46,066
you know acid in the wine

930
00:26:46,266 –> 00:26:47,233
those go great

931
00:26:47,233 –> 00:26:48,566
and then the butteriness

932
00:26:48,566 –> 00:26:49,833
you have a combination

933
00:26:49,833 –> 00:26:52,466
of the complimentary idea of pairing and the

934
00:26:52,866 –> 00:26:56,266
contrasting idea of pairing at the same time um

935
00:26:56,266 –> 00:26:59,066
another great way to do that is uh

936
00:26:59,400 –> 00:27:00,700
champagne and fried

937
00:27:00,700 –> 00:27:02,366
Popeyes fried chicken yeah

938
00:27:02,366 –> 00:27:05,200
champagne and fried chicken is a great

939
00:27:05,200 –> 00:27:06,100
great pairing

940
00:27:06,100 –> 00:27:07,200
we like to do

941
00:27:07,600 –> 00:27:08,800
we like to do high

942
00:27:08,800 –> 00:27:09,800
we like to do high class

943
00:27:09,800 –> 00:27:11,100
low class pairings

944
00:27:11,100 –> 00:27:11,700
like Little High

945
00:27:11,700 –> 00:27:12,700
low like yeah

946
00:27:12,700 –> 00:27:13,800
champagne and fried chicken

947
00:27:13,800 –> 00:27:15,266
yes please um

948
00:27:15,266 –> 00:27:16,033
Jay had a good question

949
00:27:16,033 –> 00:27:16,633
yeah he did

950
00:27:16,633 –> 00:27:18,433
what’s immediately clear that like

951
00:27:18,433 –> 00:27:19,466
the wine’s going to be good

952
00:27:19,466 –> 00:27:21,766
is there some sort of

953
00:27:21,766 –> 00:27:23,966
the thing that you

954
00:27:24,100 –> 00:27:25,100
can look at

955
00:27:25,100 –> 00:27:26,966
taste label

956
00:27:27,233 –> 00:27:30,166
um one thing to immediately

957
00:27:30,566 –> 00:27:31,666
like dispel

958
00:27:31,666 –> 00:27:33,066
when you said look at

959
00:27:33,066 –> 00:27:35,366
um there’s a common

960
00:27:35,433 –> 00:27:36,233
conception oh yeah

961
00:27:36,233 –> 00:27:36,833
that’s good

962
00:27:36,833 –> 00:27:37,666
in this world

963
00:27:37,666 –> 00:27:40,166
where after you stop swirling

964
00:27:40,400 –> 00:27:43,700
to see the tears or the lakes

965
00:27:43,700 –> 00:27:46,000
or the church windows

966
00:27:46,800 –> 00:27:49,166
forming and falling on the outside of the glass

967
00:27:49,500 –> 00:27:53,066
and I feel like popular media has media has

968
00:27:54,866 –> 00:27:57,700
I don’t know what’s uh

969
00:27:57,700 –> 00:27:59,866
I feel like in movies a lot they talk about the legs

970
00:27:59,866 –> 00:28:00,833
you know in movies

971
00:28:00,833 –> 00:28:02,200
there’s like a wine person being like

972
00:28:02,200 –> 00:28:04,833
the legs on this are really quite lovely you know

973
00:28:04,833 –> 00:28:05,933
and it makes you

974
00:28:06,233 –> 00:28:09,300
the suggestion there is that that is

975
00:28:09,300 –> 00:28:10,700
indicative of quality

976
00:28:10,700 –> 00:28:14,366
and it’s not

977
00:28:14,366 –> 00:28:15,733
they’re pretty to look at

978
00:28:15,766 –> 00:28:18,766
they can tell you some stuff about the wine

979
00:28:18,766 –> 00:28:21,366
like alcohol contents or sugar level

980
00:28:21,466 –> 00:28:22,966
where it might have been grown

981
00:28:23,800 –> 00:28:24,966
as a result

982
00:28:25,266 –> 00:28:27,000
sugar level and alcohol content

983
00:28:27,266 –> 00:28:29,300
but nothing about the quality

984
00:28:29,300 –> 00:28:31,766
so moving on Jay

985
00:28:31,866 –> 00:28:33,300
the question about like

986
00:28:33,300 –> 00:28:35,700
is there a way to kind of assess

987
00:28:36,300 –> 00:28:40,266
the quality level with any kind of immediate markers

988
00:28:40,433 –> 00:28:41,566
and I would

989
00:28:41,566 –> 00:28:44,766
I would say probably no

990
00:28:45,266 –> 00:28:47,466
but you it seemed like you were gonna

991
00:28:47,466 –> 00:28:50,000
I was just thinking when we teach tasting techniques

992
00:28:50,000 –> 00:28:52,100
and if anyone wants us to go into tasting techniques

993
00:28:52,233 –> 00:28:53,966
later um there is

994
00:28:53,966 –> 00:28:54,766
there is one thing

995
00:28:54,766 –> 00:28:55,466
but this is you know

996
00:28:55,466 –> 00:28:57,066
it’s not in the store at the shelf

997
00:28:57,066 –> 00:28:58,533
it’s once you open it

998
00:28:58,566 –> 00:28:59,633
because it’s something that

999
00:28:59,633 –> 00:29:02,866
takes a little bit of practice to received yeah

1000
00:29:02,866 –> 00:29:05,266
and so it’s referred to as the finish right

1001
00:29:05,266 –> 00:29:06,900
so after you take a sip

1002
00:29:07,366 –> 00:29:08,833
you swirl it around a little bit

1003
00:29:08,833 –> 00:29:09,700
enjoy it in your mouth

1004
00:29:09,700 –> 00:29:10,600
get it coated everywhere

1005
00:29:10,600 –> 00:29:11,600
swallow it down

1006
00:29:11,600 –> 00:29:13,733
and you’re paying attention to the next

1007
00:29:13,966 –> 00:29:14,900
ten seconds

1008
00:29:14,900 –> 00:29:17,600
30 seconds after you swallow it

1009
00:29:17,633 –> 00:29:19,600
and we’ve all had you know

1010
00:29:19,600 –> 00:29:21,566
taste of something where you take a sip

1011
00:29:21,566 –> 00:29:22,700
you swallow it

1012
00:29:22,700 –> 00:29:24,300
and you kind of get a like oh

1013
00:29:24,300 –> 00:29:26,233
there was like a sharpness there

1014
00:29:26,233 –> 00:29:27,666
or it like burned a little bit

1015
00:29:27,666 –> 00:29:29,500
or like something that’s a little jarring

1016
00:29:29,833 –> 00:29:31,166
and then we’ve also had things

1017
00:29:31,166 –> 00:29:32,766
and this is where you don’t notice it as much

1018
00:29:32,766 –> 00:29:33,400
to Evans Point

1019
00:29:33,400 –> 00:29:34,566
where it takes some practice

1020
00:29:34,633 –> 00:29:35,666
when you swallow it down

1021
00:29:35,666 –> 00:29:37,500
and 15 seconds later

1022
00:29:37,500 –> 00:29:40,400
30 seconds later it’s still

1023
00:29:40,400 –> 00:29:42,733
you can still taste it in your mouth a little bit

1024
00:29:43,500 –> 00:29:44,600
and it’s pleasure has

1025
00:29:44,600 –> 00:29:46,566
like the measure of acidity

1026
00:29:46,566 –> 00:29:48,600
that caused a little bit of salvation here

1027
00:29:48,600 –> 00:29:49,633
right after I swallowed it

1028
00:29:49,633 –> 00:29:51,866
but it has a nice like

1029
00:29:51,866 –> 00:29:53,633
yeah velvety

1030
00:29:53,633 –> 00:29:54,866
kind of sandpaper

1031
00:29:54,900 –> 00:29:57,666
texture of the tannins that are keeping my mouth dry

1032
00:29:57,666 –> 00:29:59,466
despite the fact that I’m salivating

1033
00:29:59,466 –> 00:30:01,966
and I’m still smelling and tasting all the delicious

1034
00:30:01,966 –> 00:30:03,466
like cherry Cola

1035
00:30:03,500 –> 00:30:05,133
and bright tart

1036
00:30:05,900 –> 00:30:07,866
sweet baking spices

1037
00:30:08,700 –> 00:30:11,266
and it’s it’s been almost a minute now

1038
00:30:11,266 –> 00:30:13,166
yeah so yeah

1039
00:30:13,166 –> 00:30:14,000
that’s a good point

1040
00:30:14,000 –> 00:30:15,366
because the

1041
00:30:15,466 –> 00:30:18,333
persistence of a line is probably the single

1042
00:30:18,666 –> 00:30:20,633
best you know

1043
00:30:20,633 –> 00:30:22,400
overall indicator of

1044
00:30:22,600 –> 00:30:23,700
quality yeah

1045
00:30:23,700 –> 00:30:24,833
and I do think you know

1046
00:30:24,833 –> 00:30:25,800
if you’re sitting there

1047
00:30:25,800 –> 00:30:26,566
you took a sip

1048
00:30:26,566 –> 00:30:28,400
and you’re immediately wanting to take another sip

1049
00:30:28,400 –> 00:30:30,666
right away I feel like sometimes

1050
00:30:30,666 –> 00:30:31,800
that is an indicator that like

1051
00:30:31,800 –> 00:30:33,066
there’s something going on with the finish

1052
00:30:33,066 –> 00:30:34,166
that you’re trying to actually like

1053
00:30:34,166 –> 00:30:35,633
clear out and like

1054
00:30:35,633 –> 00:30:36,433
while it’s in your mouth

1055
00:30:36,433 –> 00:30:37,200
it’s delicious

1056
00:30:37,200 –> 00:30:38,266
and then okay

1057
00:30:38,266 –> 00:30:39,066
let me take another sip

1058
00:30:39,066 –> 00:30:40,000
let me take another sip

1059
00:30:40,000 –> 00:30:41,566
whereas when it has a nice

1060
00:30:41,566 –> 00:30:43,100
long finish like that

1061
00:30:43,100 –> 00:30:45,433
you aren’t reaching for your glass again

1062
00:30:45,433 –> 00:30:46,200
quite so quickly

1063
00:30:46,200 –> 00:30:47,000
you’re appreciating it

1064
00:30:47,000 –> 00:30:48,900
cause it’s still alive in your mouth a little bit

1065
00:30:48,900 –> 00:30:50,500
you’re still getting that like

1066
00:30:50,500 –> 00:30:51,900
enjoyment from it um

1067
00:30:51,900 –> 00:30:53,600
and so that’s something you know

1068
00:30:53,766 –> 00:30:54,900
if you’re at a party

1069
00:30:54,900 –> 00:30:56,400
and you’re tasting through wines and deciding

1070
00:30:56,400 –> 00:30:58,400
which one you want to pour yourself a full glass of

1071
00:30:58,400 –> 00:30:59,200
just do that

1072
00:30:59,200 –> 00:31:01,733
taste through and kind of just see how it you know

1073
00:31:01,800 –> 00:31:05,333
lives on for a second um yeah

1074
00:31:05,966 –> 00:31:06,800
alternatively

1075
00:31:06,800 –> 00:31:09,266
if you have a sip and then

1076
00:31:09,266 –> 00:31:10,200
you’re like early

1077
00:31:10,200 –> 00:31:11,966
well I need to take another

1078
00:31:12,100 –> 00:31:14,700
you might be enjoying a very nice glass of wine

1079
00:31:14,900 –> 00:31:17,000
it also just might be Monday

1080
00:31:17,433 –> 00:31:19,033
sure you might just need

1081
00:31:19,033 –> 00:31:20,266
need fast sips

1082
00:31:20,433 –> 00:31:22,833
um yeah let’s get into the pairing Jay

1083
00:31:22,833 –> 00:31:23,433
Jay was asking

1084
00:31:23,433 –> 00:31:25,566
best pairing for a charcuterie plate

1085
00:31:25,600 –> 00:31:27,400
let’s talk a little bit about pairing

1086
00:31:27,400 –> 00:31:29,066
and we’ll talk about charcuterie as part of that

1087
00:31:29,066 –> 00:31:30,266
but I want to show

1088
00:31:30,266 –> 00:31:31,066
this for a minute

1089
00:31:31,066 –> 00:31:31,900
what I’ve kind of done here

1090
00:31:31,900 –> 00:31:33,533
and I’m going to encourage you all

1091
00:31:33,766 –> 00:31:35,733
to go so village

1092
00:31:36,866 –> 00:31:37,933
lighting here

1093
00:31:38,366 –> 00:31:42,200
so no basically

1094
00:31:42,200 –> 00:31:43,066
what I have on here

1095
00:31:43,066 –> 00:31:45,100
the lighting is not gonna work for us

1096
00:31:45,200 –> 00:31:46,400
there’s a bunch of goodies

1097
00:31:46,400 –> 00:31:47,966
but so what I do is

1098
00:31:47,966 –> 00:31:48,966
I go into the cupboard

1099
00:31:48,966 –> 00:31:49,433
and I tell him

1100
00:31:49,433 –> 00:31:51,566
this is honestly how I do a lot of

1101
00:31:51,633 –> 00:31:53,633
when we when we have a glass of wine

1102
00:31:53,633 –> 00:31:54,833
now it’s all on a white plate

1103
00:31:54,833 –> 00:31:56,300
I should have put it on a darker plate

1104
00:31:57,400 –> 00:31:59,633
but basically

1105
00:31:59,633 –> 00:32:00,266
this is what I do

1106
00:32:00,266 –> 00:32:00,666
a lot of times

1107
00:32:00,666 –> 00:32:01,600
when we open a bottle of wine

1108
00:32:01,600 –> 00:32:02,766
I go in our cupboard

1109
00:32:02,766 –> 00:32:03,966
I go in our fridge

1110
00:32:03,966 –> 00:32:05,366
and I kind of pull out

1111
00:32:05,366 –> 00:32:07,066
a little mix of things

1112
00:32:07,066 –> 00:32:08,966
just different things that I think

1113
00:32:09,266 –> 00:32:10,400
might go well with it

1114
00:32:10,400 –> 00:32:11,800
might be interesting with it

1115
00:32:11,800 –> 00:32:14,900
and so what I have um

1116
00:32:15,500 –> 00:32:18,166
is I have two slices of lemons oh

1117
00:32:18,166 –> 00:32:19,000
we’re gonna move the camera

1118
00:32:19,000 –> 00:32:20,400
that seems risky all right

1119
00:32:20,400 –> 00:32:23,533
it was a suggestion from Tom still

1120
00:32:24,366 –> 00:32:25,433
so we have pecans

1121
00:32:25,433 –> 00:32:26,366
we have pistachios

1122
00:32:26,366 –> 00:32:27,600
we have three different cheeses

1123
00:32:27,600 –> 00:32:29,400
over here that are kind of the same color

1124
00:32:29,400 –> 00:32:31,166
and we have two wedges of lemons

1125
00:32:31,166 –> 00:32:34,200
basically so what we

1126
00:32:34,200 –> 00:32:36,100
good luck getting that set back again

1127
00:32:36,433 –> 00:32:39,166
now we’re crooked I’m on it

1128
00:32:40,566 –> 00:32:41,933
but so what we

1129
00:32:42,366 –> 00:32:43,800
and the point of this is

1130
00:32:43,800 –> 00:32:47,700
is the more things you try with each glass of wine

1131
00:32:47,833 –> 00:32:50,333
the more you’re gonna start to learn what there is

1132
00:32:50,833 –> 00:32:52,066
well with things

1133
00:32:52,100 –> 00:32:55,866
and so I like to do a variety of things

1134
00:32:55,866 –> 00:32:57,466
and so if I have three cheeses in the fridge

1135
00:32:57,466 –> 00:33:00,566
I’m gonna cut a few slices of each cheese and I’m gonna

1136
00:33:00,566 –> 00:33:04,100
try each one with it and start to learn what works

1137
00:33:04,100 –> 00:33:04,866
what doesn’t work

1138
00:33:04,866 –> 00:33:06,066
why I think that is

1139
00:33:06,066 –> 00:33:08,000
and then the next time I have a chardonnay

1140
00:33:08,233 –> 00:33:09,633
I have a little bit more information

1141
00:33:09,633 –> 00:33:10,633
from what went with that one

1142
00:33:10,633 –> 00:33:13,166
and I get to kind of keep advancing that

1143
00:33:13,200 –> 00:33:15,833
um the lemon trick is a particular

1144
00:33:15,833 –> 00:33:16,700
you want to talk about

1145
00:33:16,700 –> 00:33:19,466
why this is popular with kind of pairings to do the

1146
00:33:19,466 –> 00:33:20,833
like lemon in your mouth

1147
00:33:20,833 –> 00:33:22,066
and then yeah

1148
00:33:22,066 –> 00:33:23,566
you know uh

1149
00:33:24,400 –> 00:33:28,566
cleansing your palette in a lot of different ways um

1150
00:33:29,300 –> 00:33:32,300
can be questionable and very advantageous

1151
00:33:32,300 –> 00:33:33,633
but when you’re talking

1152
00:33:33,633 –> 00:33:35,400
when you’re learning and understanding

1153
00:33:35,400 –> 00:33:37,300
food and wine pairing um

1154
00:33:37,966 –> 00:33:40,166
playing with something that is pronounced at here

1155
00:33:40,166 –> 00:33:42,600
anything at the ends of the spectrum

1156
00:33:42,966 –> 00:33:45,933
and the spectrums I’m talking about are acid

1157
00:33:46,166 –> 00:33:48,066
bitterness sweetness

1158
00:33:48,100 –> 00:33:50,600
salt and umami

1159
00:33:50,600 –> 00:33:52,866
fat um umami

1160
00:33:52,866 –> 00:33:53,433
that makes sense

1161
00:33:53,433 –> 00:33:54,400
yeah I mean

1162
00:33:54,566 –> 00:33:56,566
umami the flavor is not the yeah

1163
00:33:56,633 –> 00:33:57,466
yeah and so

1164
00:33:57,466 –> 00:34:00,600
so those kind of 4 5

1165
00:34:01,100 –> 00:34:02,566
I keep saying questionably

1166
00:34:02,566 –> 00:34:04,600
like 4 5 5 3

1167
00:34:04,666 –> 00:34:05,600
there’s the

1168
00:34:05,600 –> 00:34:08,266
the jury is out whether or not umami is

1169
00:34:08,266 –> 00:34:09,866
I think it actually a thing

1170
00:34:09,966 –> 00:34:12,400
but there’s also like two more past that

1171
00:34:12,400 –> 00:34:13,300
there are no

1172
00:34:13,433 –> 00:34:14,566
in discussion

1173
00:34:14,766 –> 00:34:19,066
um so the lemon is a proxy for acid basically

1174
00:34:19,066 –> 00:34:20,366
and it’s like a pure acid

1175
00:34:20,366 –> 00:34:23,000
where is goat cheese that I have on the plate

1176
00:34:23,066 –> 00:34:24,100
is also acidic

1177
00:34:24,100 –> 00:34:26,700
right and so that companies also has some fat to it

1178
00:34:26,700 –> 00:34:29,500
and so that has some like extra layers

1179
00:34:29,500 –> 00:34:32,200
and so a lot of times also people will do hummus

1180
00:34:32,200 –> 00:34:32,900
plain hummus

1181
00:34:32,900 –> 00:34:34,300
because that’s a very

1182
00:34:34,366 –> 00:34:36,166
like straight flavor to like

1183
00:34:36,166 –> 00:34:37,633
so things that are a little bit more plain

1184
00:34:37,633 –> 00:34:39,366
as you’re starting to learn how to pair

1185
00:34:39,366 –> 00:34:40,833
that can really help you isolate like

1186
00:34:40,833 –> 00:34:42,833
oh something salty goes nice with this

1187
00:34:42,833 –> 00:34:44,500
something a little sweet goes nice with this

1188
00:34:44,500 –> 00:34:46,900
now let me add sweet and fat

1189
00:34:46,900 –> 00:34:49,700
let me add salty and fatty right

1190
00:34:49,700 –> 00:34:51,866
and so you start to kind of build on it

1191
00:34:51,866 –> 00:34:56,400
and so let’s talk about how to actually pair food

1192
00:34:56,400 –> 00:34:57,900
because like we were saying at the beginning

1193
00:34:57,900 –> 00:34:59,300
just eating and drinking together

1194
00:34:59,300 –> 00:35:00,400
that’s not actually pairing

1195
00:35:00,400 –> 00:35:02,700
that’s enjoying a glass of wine with your mouth

1196
00:35:03,033 –> 00:35:05,000
but when you want to pair food

1197
00:35:05,000 –> 00:35:07,533
and so what we’re looking for when we pair food is

1198
00:35:07,566 –> 00:35:08,633
you know some foods

1199
00:35:08,633 –> 00:35:09,866
when you pair them together

1200
00:35:09,866 –> 00:35:11,566
actually makes one thing worse

1201
00:35:11,700 –> 00:35:14,366
right it actually makes the wine taste flat

1202
00:35:14,366 –> 00:35:16,633
it makes it kind of have a bite to it

1203
00:35:16,633 –> 00:35:18,566
makes the food taste a little sour

1204
00:35:18,566 –> 00:35:19,800
that does something weird

1205
00:35:19,800 –> 00:35:20,433
that like oh

1206
00:35:20,433 –> 00:35:22,366
that was more enjoyable on its own

1207
00:35:22,366 –> 00:35:24,000
so that can happen to just one of them

1208
00:35:24,000 –> 00:35:25,466
or they can both taste worse

1209
00:35:25,466 –> 00:35:26,600
they can both be like

1210
00:35:26,600 –> 00:35:28,433
I enjoy those so much better separately

1211
00:35:28,433 –> 00:35:30,266
and so that would be a bad pairing right

1212
00:35:30,300 –> 00:35:32,300
a neutral pairing would be great

1213
00:35:32,800 –> 00:35:34,400
doesn’t really do much for either one of them

1214
00:35:34,400 –> 00:35:35,800
like doesn’t make it better

1215
00:35:35,800 –> 00:35:36,666
doesn’t make it worse

1216
00:35:36,666 –> 00:35:38,666
and those are perfectly acceptable

1217
00:35:38,666 –> 00:35:40,000
those are great to just like

1218
00:35:40,000 –> 00:35:40,500
that’s eating

1219
00:35:40,500 –> 00:35:41,600
and drinking yeah

1220
00:35:41,600 –> 00:35:43,100
yeah you don’t have to have them in your mouth

1221
00:35:43,100 –> 00:35:43,800
at the same time

1222
00:35:43,800 –> 00:35:45,266
but they go very well together

1223
00:35:45,966 –> 00:35:47,200
a great pairing

1224
00:35:47,200 –> 00:35:48,033
the pairing that

1225
00:35:48,033 –> 00:35:49,433
when you put it in your mouth

1226
00:35:49,433 –> 00:35:50,900
makes you be like oh

1227
00:35:51,000 –> 00:35:51,600
like really

1228
00:35:51,600 –> 00:35:52,033
like that is

1229
00:35:52,033 –> 00:35:53,366
what a great pairing does

1230
00:35:53,500 –> 00:35:55,300
is it makes

1231
00:35:55,300 –> 00:35:57,833
the wine come alive in a different way

1232
00:35:57,833 –> 00:35:58,966
it brings different flavor

1233
00:35:58,966 –> 00:36:01,633
profiles out on the wine that you didn’t notice before

1234
00:36:01,633 –> 00:36:03,066
and it does that for the food too

1235
00:36:03,066 –> 00:36:05,400
and so once you try it that way

1236
00:36:05,433 –> 00:36:05,966
you’re like oh

1237
00:36:05,966 –> 00:36:07,433
I don’t wanna eat those separately

1238
00:36:07,433 –> 00:36:08,566
and it can make just one better

1239
00:36:08,566 –> 00:36:09,700
or it can make both of them better

1240
00:36:09,700 –> 00:36:11,600
both of them better is a little harder to find

1241
00:36:11,600 –> 00:36:13,000
but those are three great parents

1242
00:36:13,366 –> 00:36:15,366
um and so that’s kind of what you’re trying to assess

1243
00:36:15,366 –> 00:36:17,400
and the only way you can assess that is

1244
00:36:17,400 –> 00:36:18,966
we have to have both of them in your mouth

1245
00:36:18,966 –> 00:36:20,266
at the same time

1246
00:36:20,266 –> 00:36:22,066
and so the way that you do this is

1247
00:36:22,066 –> 00:36:25,366
we always recommend trying the wine first on its own

1248
00:36:25,833 –> 00:36:28,100
we also recommend trying the food by itself

1249
00:36:28,100 –> 00:36:28,900
on its own right

1250
00:36:28,900 –> 00:36:30,966
you need a baseline for each one of them

1251
00:36:31,100 –> 00:36:33,700
then you want to put a little bit of food in your mouth

1252
00:36:33,866 –> 00:36:34,966
partially chew it

1253
00:36:34,966 –> 00:36:36,133
chew it about halfway

1254
00:36:36,433 –> 00:36:38,233
and then take a swig of the wine

1255
00:36:38,233 –> 00:36:39,633
and finish chewing it

1256
00:36:39,633 –> 00:36:40,800
not as a big swig

1257
00:36:40,800 –> 00:36:42,166
oh yeah not like

1258
00:36:42,166 –> 00:36:43,166
you know spitting

1259
00:36:43,166 –> 00:36:44,433
wine out with your food

1260
00:36:44,433 –> 00:36:45,266
choking yourself

1261
00:36:45,266 –> 00:36:46,633
but take a little bit of wine in your mouth

1262
00:36:46,633 –> 00:36:48,000
and finish chewing

1263
00:36:48,066 –> 00:36:49,633
with the wine in your mouth

1264
00:36:49,633 –> 00:36:51,100
just interject their

1265
00:36:51,233 –> 00:36:52,900
swig or sip

1266
00:36:53,200 –> 00:36:55,900
totally depends on how big of a bite of food you take

1267
00:36:55,900 –> 00:36:57,900
and so if you’re eating a dish that has

1268
00:36:57,900 –> 00:36:59,600
like you know

1269
00:37:00,233 –> 00:37:02,833
fried prosciutto and um

1270
00:37:02,833 –> 00:37:04,033
risotto and

1271
00:37:04,033 –> 00:37:04,866
it’s a big bite

1272
00:37:04,866 –> 00:37:05,766
yeah it’s like a big bite

1273
00:37:05,766 –> 00:37:06,700
all the flavors

1274
00:37:07,233 –> 00:37:09,033
you need to have a cup

1275
00:37:09,033 –> 00:37:11,666
like the amount of wine that you have in your mouth

1276
00:37:11,666 –> 00:37:12,833
is directly

1277
00:37:12,833 –> 00:37:14,500
relational to how much food you have in your mouth

1278
00:37:14,500 –> 00:37:16,133
you’re taking a tiny little

1279
00:37:16,166 –> 00:37:18,666
taste of caviar

1280
00:37:19,033 –> 00:37:20,066
you want to take a

1281
00:37:20,066 –> 00:37:22,466
similarly tiny taste of whatever

1282
00:37:22,466 –> 00:37:23,666
champagne ideally

1283
00:37:23,666 –> 00:37:24,800
yes champagne

1284
00:37:25,566 –> 00:37:26,766
that you’re sipping with

1285
00:37:27,033 –> 00:37:29,066
and so while they’re both in your mouth

1286
00:37:29,400 –> 00:37:30,800
you wanna just be paying attention

1287
00:37:30,800 –> 00:37:32,366
so this is not the time to like

1288
00:37:32,366 –> 00:37:34,800
be really intently listening to someone else’s story

1289
00:37:34,800 –> 00:37:35,600
about like right

1290
00:37:35,600 –> 00:37:36,266
I’m having a

1291
00:37:36,266 –> 00:37:36,700
conversation

1292
00:37:36,700 –> 00:37:37,233
right here yeah

1293
00:37:37,233 –> 00:37:38,166
you’re having a conversation

1294
00:37:38,166 –> 00:37:39,166
with your wine and your food

1295
00:37:39,166 –> 00:37:39,866
and you’re really

1296
00:37:39,866 –> 00:37:40,300
figuring out

1297
00:37:40,300 –> 00:37:40,833
and a lot of times

1298
00:37:40,833 –> 00:37:42,100
when you go out to eat at a restaurant

1299
00:37:42,100 –> 00:37:43,466
what I like to do is

1300
00:37:43,566 –> 00:37:45,266
there’s three or four different components

1301
00:37:45,266 –> 00:37:46,133
on your plate

1302
00:37:46,300 –> 00:37:47,833
do this this is how you learn

1303
00:37:47,833 –> 00:37:49,833
again there’s a trial and error piece

1304
00:37:49,833 –> 00:37:52,100
do it with every single thing on your plate separately

1305
00:37:52,100 –> 00:37:53,800
then start to take bites of things together

1306
00:37:53,800 –> 00:37:54,600
and do it right

1307
00:37:54,600 –> 00:37:56,700
and so that’s really what you wanna do here

1308
00:37:56,700 –> 00:37:59,000
um and so I would encourage all of you to go

1309
00:37:59,000 –> 00:38:00,233
run to your cupboards

1310
00:38:00,233 –> 00:38:01,533
run to your fridge

1311
00:38:01,633 –> 00:38:03,400
and just grab random stuff

1312
00:38:03,400 –> 00:38:04,000
and like for it

1313
00:38:04,000 –> 00:38:04,866
like pickles

1314
00:38:05,266 –> 00:38:06,100
try cornichons

1315
00:38:06,100 –> 00:38:07,100
dried fruit

1316
00:38:07,266 –> 00:38:08,800
nuts cheeses

1317
00:38:08,800 –> 00:38:09,633
um crackers

1318
00:38:09,633 –> 00:38:11,333
even if you have different flavored crackers

1319
00:38:11,566 –> 00:38:13,266
um sauces if you have sauces

1320
00:38:13,266 –> 00:38:14,400
you can just do a little dab of

1321
00:38:14,400 –> 00:38:14,966
like mustard

1322
00:38:14,966 –> 00:38:16,533
and then do yeah

1323
00:38:16,566 –> 00:38:18,066
um and it really

1324
00:38:18,066 –> 00:38:19,266
you know and see what you’re

1325
00:38:19,266 –> 00:38:20,033
gonna learning with this

1326
00:38:20,033 –> 00:38:21,833
J to your suggestion earlier

1327
00:38:21,833 –> 00:38:22,900
charcuterie

1328
00:38:23,400 –> 00:38:24,866
is a charcuterie

1329
00:38:24,866 –> 00:38:25,966
plant it is

1330
00:38:26,266 –> 00:38:27,166
I feel like

1331
00:38:27,166 –> 00:38:28,700
designed to be

1332
00:38:28,700 –> 00:38:29,700
really versatile

1333
00:38:29,700 –> 00:38:33,000
and there’s some things that arguably

1334
00:38:33,000 –> 00:38:35,466
go better with some types of wines and beverages

1335
00:38:35,500 –> 00:38:36,433
some that go

1336
00:38:36,433 –> 00:38:37,233
better with other

1337
00:38:37,233 –> 00:38:38,866
if you’re talking about fruit

1338
00:38:38,866 –> 00:38:40,266
like prosciutto

1339
00:38:40,266 –> 00:38:42,133
and Coca Cola

1340
00:38:42,166 –> 00:38:44,666
and your actual cured

1341
00:38:44,666 –> 00:38:46,333
and salted and

1342
00:38:46,400 –> 00:38:47,666
smoked and dried

1343
00:38:47,666 –> 00:38:49,900
meat products generally

1344
00:38:49,900 –> 00:38:52,366
you want something that’s a little higher in tannins

1345
00:38:52,666 –> 00:38:54,933
tannins offset the fat

1346
00:38:54,966 –> 00:38:56,466
component that you’ll get

1347
00:38:56,500 –> 00:38:57,400
from something

1348
00:38:57,400 –> 00:38:58,066
fatty like that

1349
00:38:58,066 –> 00:38:59,300
the same goes for

1350
00:38:59,300 –> 00:39:02,666
different types of cheeses however um

1351
00:39:03,566 –> 00:39:04,666
the fattier

1352
00:39:04,666 –> 00:39:05,433
cheeses that are

1353
00:39:05,433 –> 00:39:06,600
like softer

1354
00:39:06,966 –> 00:39:10,100
sometimes the tannins alone

1355
00:39:10,366 –> 00:39:12,700
uh don’t like

1356
00:39:13,366 –> 00:39:15,166
way well with the other component

1357
00:39:15,166 –> 00:39:16,366
so it’s better with

1358
00:39:16,366 –> 00:39:18,100
protein yeah um

1359
00:39:18,100 –> 00:39:18,833
but that’s why

1360
00:39:18,833 –> 00:39:19,500
you know big

1361
00:39:19,500 –> 00:39:20,700
cats kind of

1362
00:39:21,600 –> 00:39:23,233
snickler about wine and cheese

1363
00:39:23,233 –> 00:39:26,133
cause while the you know

1364
00:39:26,200 –> 00:39:27,033
everyone’s like

1365
00:39:27,033 –> 00:39:28,166
all one Instagram

1366
00:39:28,166 –> 00:39:29,366
wonderful yeah

1367
00:39:29,966 –> 00:39:31,066
Instagram Instagram

1368
00:39:31,500 –> 00:39:33,066
Pinstock talk

1369
00:39:33,500 –> 00:39:34,500
based you know

1370
00:39:34,500 –> 00:39:35,833
wine and cheese is great

1371
00:39:35,833 –> 00:39:37,500
it is but not

1372
00:39:37,566 –> 00:39:38,633
all wine goes great

1373
00:39:38,633 –> 00:39:39,933
with all cheese great

1374
00:39:40,400 –> 00:39:41,566
and as you start to play with that

1375
00:39:41,566 –> 00:39:42,066
because I was

1376
00:39:42,066 –> 00:39:42,666
definitely wouldn’t

1377
00:39:42,666 –> 00:39:44,100
he first said that to me years ago

1378
00:39:44,100 –> 00:39:44,700
and he’s like my

1379
00:39:44,700 –> 00:39:46,766
not all wine and cheese go well together

1380
00:39:46,766 –> 00:39:47,600
and I was like

1381
00:39:47,600 –> 00:39:48,433
what wine and cheese

1382
00:39:48,433 –> 00:39:49,266
are you eating what

1383
00:39:49,266 –> 00:39:51,333
but as I started to pay attention to that

1384
00:39:51,366 –> 00:39:52,000
he’s absolutely

1385
00:39:52,000 –> 00:39:52,833
right you know

1386
00:39:52,833 –> 00:39:53,566
there are certain

1387
00:39:53,566 –> 00:39:55,000
cheeses that go great with pinos

1388
00:39:55,000 –> 00:39:56,766
there are other cheeses that are better with cabs

1389
00:39:56,766 –> 00:39:57,966
there are a lot of cheese

1390
00:39:57,966 –> 00:39:58,566
the buttery

1391
00:39:58,566 –> 00:39:59,233
soft cheeses

1392
00:39:59,233 –> 00:39:59,833
I really like

1393
00:39:59,833 –> 00:40:00,566
with Chardonnay’s

1394
00:40:00,566 –> 00:40:01,100
I really like

1395
00:40:01,100 –> 00:40:01,600
with whites

1396
00:40:01,600 –> 00:40:02,666
a little bit more

1397
00:40:02,866 –> 00:40:03,700
and I totally

1398
00:40:03,700 –> 00:40:04,100
agree with that

1399
00:40:04,100 –> 00:40:05,233
in the most part

1400
00:40:05,233 –> 00:40:07,433
but I have to do this

1401
00:40:07,433 –> 00:40:09,466
next time we see it

1402
00:40:09,466 –> 00:40:10,433
which might not be

1403
00:40:10,433 –> 00:40:11,566
for a while

1404
00:40:11,566 –> 00:40:13,600
we’ll find a lot of really good

1405
00:40:13,700 –> 00:40:15,300
soft cheeses here

1406
00:40:15,300 –> 00:40:16,066
where we have

1407
00:40:16,066 –> 00:40:17,700
nevertheless

1408
00:40:17,700 –> 00:40:18,366
one of my biggest

1409
00:40:18,366 –> 00:40:18,866
complaints about

1410
00:40:18,866 –> 00:40:19,233
living here

1411
00:40:19,233 –> 00:40:19,900
there’s a soft

1412
00:40:19,900 –> 00:40:20,700
white cheese

1413
00:40:20,700 –> 00:40:22,666
from the homeland of Burgundy

1414
00:40:22,666 –> 00:40:23,566
and this is one of the most

1415
00:40:23,566 –> 00:40:24,433
like directly

1416
00:40:24,433 –> 00:40:25,266
contradictory

1417
00:40:25,833 –> 00:40:28,266
things to the concept that I often talk about with

1418
00:40:28,266 –> 00:40:29,200
regard to food and wine

1419
00:40:29,200 –> 00:40:29,800
pairing which is

1420
00:40:29,800 –> 00:40:31,066
what grows together

1421
00:40:31,066 –> 00:40:32,200
goes together

1422
00:40:32,366 –> 00:40:34,600
um because by enlarge

1423
00:40:34,833 –> 00:40:36,800
Chardonnay and Pinot Noir

1424
00:40:36,800 –> 00:40:38,333
which both come from Burgundy

1425
00:40:38,466 –> 00:40:39,266
pair very well

1426
00:40:39,266 –> 00:40:41,300
with things that are also found

1427
00:40:41,433 –> 00:40:42,566
natively in Burgundy

1428
00:40:42,566 –> 00:40:43,666
like mustard

1429
00:40:43,666 –> 00:40:45,366
in the town of Dijon

1430
00:40:45,366 –> 00:40:47,300
which sits right in the heart of Burgundy

1431
00:40:47,300 –> 00:40:48,800
and truffles

1432
00:40:49,166 –> 00:40:50,300
troubles grow

1433
00:40:50,300 –> 00:40:51,600
natively in the uh

1434
00:40:51,600 –> 00:40:52,766
oak forests

1435
00:40:52,833 –> 00:40:54,566
that are right outside of there

1436
00:40:54,566 –> 00:40:56,966
and it’s the question of whether

1437
00:40:56,966 –> 00:40:59,466
or not the decision to grow and

1438
00:40:59,600 –> 00:41:01,100
make wines with these grapes

1439
00:41:01,100 –> 00:41:02,366
and in this way

1440
00:41:02,600 –> 00:41:04,200
came from the food that was

1441
00:41:04,200 –> 00:41:04,900
you know kind of

1442
00:41:04,900 –> 00:41:06,366
prevalent around there

1443
00:41:06,466 –> 00:41:07,800
or that dictated

1444
00:41:07,800 –> 00:41:09,200
what food was cultivated

1445
00:41:09,266 –> 00:41:10,300
is a question

1446
00:41:10,366 –> 00:41:11,700
um but there’s a

1447
00:41:11,700 –> 00:41:13,200
cheese going back

1448
00:41:13,266 –> 00:41:13,900
from Burgundy

1449
00:41:13,900 –> 00:41:15,233
called epoise

1450
00:41:15,233 –> 00:41:16,166
I love epoise

1451
00:41:16,166 –> 00:41:18,266
and I think it’s the

1452
00:41:18,366 –> 00:41:19,433
most terrible

1453
00:41:19,433 –> 00:41:21,600
food pairing ever with

1454
00:41:21,966 –> 00:41:23,033
a Chardonnay

1455
00:41:23,033 –> 00:41:23,700
that grows there

1456
00:41:23,700 –> 00:41:25,100
that you find in

1457
00:41:25,100 –> 00:41:25,766
I I believe

1458
00:41:25,766 –> 00:41:26,566
it’s Mariso

1459
00:41:26,566 –> 00:41:27,366
in the southern

1460
00:41:27,366 –> 00:41:27,833
part of the

1461
00:41:27,833 –> 00:41:28,700
coat of bone

1462
00:41:29,033 –> 00:41:32,433
um it’s it’s

1463
00:41:32,433 –> 00:41:33,866
it’s very conflicting for me

1464
00:41:33,866 –> 00:41:35,433
because I really like that

1465
00:41:35,433 –> 00:41:36,566
ideology of

1466
00:41:36,566 –> 00:41:38,033
preparing food and wine

1467
00:41:38,033 –> 00:41:38,433
and I think

1468
00:41:38,433 –> 00:41:40,766
it’s one of the more important ones that I’d love to

1469
00:41:40,766 –> 00:41:41,800
like convey

1470
00:41:42,200 –> 00:41:44,733
because across the board

1471
00:41:45,200 –> 00:41:47,900
there are examples of food

1472
00:41:48,500 –> 00:41:50,466
that come from a region

1473
00:41:50,466 –> 00:41:51,400
where there is

1474
00:41:51,400 –> 00:41:52,666
similarly a wine

1475
00:41:52,666 –> 00:41:54,400
that is most

1476
00:41:54,500 –> 00:41:55,866
notable of that region

1477
00:41:55,866 –> 00:41:57,966
and they invariably

1478
00:41:58,366 –> 00:41:59,200
go together

1479
00:41:59,200 –> 00:42:00,666
because why wouldn’t they

1480
00:42:00,666 –> 00:42:03,000
like they would have figured that out by now

1481
00:42:03,200 –> 00:42:06,166
uh and so if you’re looking to pair

1482
00:42:06,166 –> 00:42:07,200
food and wine

1483
00:42:08,066 –> 00:42:09,000
look for the

1484
00:42:09,000 –> 00:42:11,100
place where that kind of food

1485
00:42:11,166 –> 00:42:14,200
came from and then

1486
00:42:14,200 –> 00:42:17,100
the wine that is native to that region

1487
00:42:17,833 –> 00:42:18,566
and vice versa

1488
00:42:18,566 –> 00:42:20,133
like if you really like

1489
00:42:20,300 –> 00:42:22,866
Cabernet sauvignon

1490
00:42:22,866 –> 00:42:25,466
go look at the food types that

1491
00:42:25,466 –> 00:42:27,066
have developed over

1492
00:42:27,266 –> 00:42:29,000
600 years in the

1493
00:42:29,000 –> 00:42:30,100
really for the

1494
00:42:30,300 –> 00:42:31,400
cabernet regions

1495
00:42:31,400 –> 00:42:31,900
right cause

1496
00:42:31,900 –> 00:42:32,766
that’s the tricky thing

1497
00:42:32,766 –> 00:42:33,266
nowadays right

1498
00:42:33,266 –> 00:42:34,100
is it you’re like

1499
00:42:34,100 –> 00:42:35,033
well they make cabernet

1500
00:42:35,033 –> 00:42:35,800
everywhere right

1501
00:42:35,800 –> 00:42:37,566
and so going back to like

1502
00:42:37,766 –> 00:42:38,300
where are the

1503
00:42:38,300 –> 00:42:39,266
really like

1504
00:42:39,266 –> 00:42:40,366
amazing cabernets

1505
00:42:40,366 –> 00:42:40,900
coming from

1506
00:42:40,900 –> 00:42:42,233
you know where are the like

1507
00:42:42,233 –> 00:42:43,866
where are the best versions of that

1508
00:42:43,866 –> 00:42:44,433
coming from

1509
00:42:44,433 –> 00:42:45,400
and that’s kind of

1510
00:42:45,400 –> 00:42:46,400
helps you narrow

1511
00:42:46,400 –> 00:42:47,366
down a little bit

1512
00:42:47,433 –> 00:42:47,966
I would say

1513
00:42:47,966 –> 00:42:49,133
for charcuterie boards

1514
00:42:49,233 –> 00:42:51,000
I do tend to really like

1515
00:42:51,066 –> 00:42:51,566
temper neos

1516
00:42:51,566 –> 00:42:52,433
and like mall backs

1517
00:42:52,433 –> 00:42:53,400
for charcuterie boards

1518
00:42:53,400 –> 00:42:54,033
I just feel like

1519
00:42:54,033 –> 00:42:55,100
there’s something very like

1520
00:42:55,100 –> 00:42:55,800
approachable to them

1521
00:42:55,800 –> 00:42:56,233
and I don’t know

1522
00:42:56,233 –> 00:42:57,566
maybe it is because

1523
00:42:57,566 –> 00:42:58,733
in those cultures

1524
00:42:59,033 –> 00:43:00,266
you know like in stain

1525
00:43:00,266 –> 00:43:01,100
the pinchos

1526
00:43:01,100 –> 00:43:02,100
and the little food bite

1527
00:43:02,100 –> 00:43:03,600
that have a lot of meats in them

1528
00:43:03,600 –> 00:43:04,300
a lot of time

1529
00:43:04,300 –> 00:43:05,366
and then Tina

1530
00:43:05,366 –> 00:43:06,300
they are really well known

1531
00:43:06,300 –> 00:43:07,366
for meat there

1532
00:43:07,633 –> 00:43:08,100
I feel like

1533
00:43:08,100 –> 00:43:09,600
those are really

1534
00:43:09,666 –> 00:43:10,666
approachable

1535
00:43:10,900 –> 00:43:11,833
lines that work with

1536
00:43:11,833 –> 00:43:12,700
quite a few different

1537
00:43:12,700 –> 00:43:13,866
charcuterie yeah

1538
00:43:13,866 –> 00:43:14,266
yeah I would

1539
00:43:14,266 –> 00:43:15,100
agree those

1540
00:43:15,100 –> 00:43:16,100
those would be

1541
00:43:16,100 –> 00:43:16,666
fantastic with

1542
00:43:16,666 –> 00:43:17,300
most things

1543
00:43:17,300 –> 00:43:18,233
that you see on the

1544
00:43:18,233 –> 00:43:19,033
kind of standard

1545
00:43:19,033 –> 00:43:19,466
charcuterie

1546
00:43:19,466 –> 00:43:20,366
oh I like fun

1547
00:43:20,366 –> 00:43:21,033
pairings like

1548
00:43:21,033 –> 00:43:22,633
this Jay we

1549
00:43:22,633 –> 00:43:23,400
these are fun pairings

1550
00:43:23,400 –> 00:43:23,833
if you guys

1551
00:43:23,833 –> 00:43:24,800
don’t follow Wine Folly

1552
00:43:24,800 –> 00:43:25,833
you should follow Wine Folly

1553
00:43:25,833 –> 00:43:26,766
cause they sometimes do

1554
00:43:26,766 –> 00:43:27,400
these weird

1555
00:43:27,400 –> 00:43:28,700
no but what

1556
00:43:28,700 –> 00:43:29,400
pair is best

1557
00:43:29,400 –> 00:43:30,166
with my local

1558
00:43:30,166 –> 00:43:31,266
Big Mac hey Jay

1559
00:43:31,266 –> 00:43:32,066
is your local

1560
00:43:32,066 –> 00:43:32,966
Big Mac different

1561
00:43:32,966 –> 00:43:33,900
than our local

1562
00:43:33,900 –> 00:43:35,533
Big Mac haha

1563
00:43:36,033 –> 00:43:38,700
um so that was

1564
00:43:38,700 –> 00:43:39,400
an island dressing

1565
00:43:39,400 –> 00:43:40,000
is what you

1566
00:43:40,000 –> 00:43:40,566
this is a good

1567
00:43:40,566 –> 00:43:41,400
this this brings up

1568
00:43:41,400 –> 00:43:41,900
a good point

1569
00:43:41,900 –> 00:43:42,433
see you think

1570
00:43:42,433 –> 00:43:42,800
you’re being

1571
00:43:42,800 –> 00:43:43,266
kind of funny

1572
00:43:43,266 –> 00:43:44,466
but we we can

1573
00:43:44,466 –> 00:43:45,700
we can teach about this

1574
00:43:45,700 –> 00:43:46,466
it’s really true

1575
00:43:46,466 –> 00:43:48,400
so with something like this

1576
00:43:48,600 –> 00:43:49,600
where you have

1577
00:43:49,600 –> 00:43:51,533
a fair bit of

1578
00:43:52,200 –> 00:43:53,300
you know fat

1579
00:43:53,300 –> 00:43:54,366
you’ve got the cheese

1580
00:43:54,366 –> 00:43:55,733
and the meat

1581
00:43:55,800 –> 00:43:56,800
you want something

1582
00:43:56,800 –> 00:43:57,866
that has some grip

1583
00:43:58,366 –> 00:44:00,066
and so we’re already

1584
00:44:00,066 –> 00:44:00,766
straying into

1585
00:44:00,766 –> 00:44:01,800
the land of like

1586
00:44:01,900 –> 00:44:03,233
big reds covering

1587
00:44:03,233 –> 00:44:03,500
some of you

1588
00:44:03,500 –> 00:44:05,500
on being a pretty

1589
00:44:05,500 –> 00:44:06,266
exemplary example

1590
00:44:06,266 –> 00:44:06,666
that people

1591
00:44:06,666 –> 00:44:07,633
are familiar with

1592
00:44:07,633 –> 00:44:08,833
exemplary example

1593
00:44:08,833 –> 00:44:09,633
exemplary example

1594
00:44:09,633 –> 00:44:10,266
that’s that’s

1595
00:44:10,266 –> 00:44:13,166
a thing yeah

1596
00:44:13,966 –> 00:44:16,400
but it’s very true

1597
00:44:16,400 –> 00:44:17,433
the Thousand Island

1598
00:44:17,433 –> 00:44:18,400
and particularly

1599
00:44:18,666 –> 00:44:20,300
the vinegar

1600
00:44:20,800 –> 00:44:21,833
component with

1601
00:44:21,833 –> 00:44:22,566
the pickles

1602
00:44:22,566 –> 00:44:23,766
and I mean just

1603
00:44:23,766 –> 00:44:24,400
Thousand Island

1604
00:44:24,400 –> 00:44:25,466
so I guess most

1605
00:44:25,466 –> 00:44:26,000
of that zip

1606
00:44:26,000 –> 00:44:26,666
is from pickles

1607
00:44:26,666 –> 00:44:28,500
no um having

1608
00:44:28,566 –> 00:44:29,200
acid to pair

1609
00:44:29,200 –> 00:44:30,433
with acid is

1610
00:44:30,433 –> 00:44:32,433
super helpful um

1611
00:44:32,433 –> 00:44:34,000
if you think about

1612
00:44:34,200 –> 00:44:35,200
something like

1613
00:44:35,200 –> 00:44:36,566
San Giovesi

1614
00:44:36,566 –> 00:44:37,600
which comes from

1615
00:44:37,600 –> 00:44:38,600
Tuscany and

1616
00:44:38,600 –> 00:44:39,666
is a red wine grape

1617
00:44:39,666 –> 00:44:40,300
that’s pretty

1618
00:44:40,300 –> 00:44:41,300
high naturally

1619
00:44:41,300 –> 00:44:43,200
in acidity um

1620
00:44:43,200 –> 00:44:44,033
but it also has

1621
00:44:44,033 –> 00:44:44,566
a fair bit of

1622
00:44:44,566 –> 00:44:45,400
Tanner structure

1623
00:44:45,466 –> 00:44:46,000
compared to

1624
00:44:46,000 –> 00:44:47,166
Keverney Sauvignon

1625
00:44:47,300 –> 00:44:49,066
which has less acid

1626
00:44:49,700 –> 00:44:51,100
but tomatoes

1627
00:44:51,100 –> 00:44:53,366
have a lot of acid and

1628
00:44:53,833 –> 00:44:54,666
acidity pairs

1629
00:44:54,666 –> 00:44:55,933
well with acidity

1630
00:44:56,200 –> 00:44:57,700
so we are talking about

1631
00:44:57,900 –> 00:44:58,433
acidity pairing

1632
00:44:58,433 –> 00:44:59,566
all with salt

1633
00:44:59,566 –> 00:45:00,200
earlier with

1634
00:45:00,200 –> 00:45:00,800
the buttered

1635
00:45:00,800 –> 00:45:02,233
popcorn and

1636
00:45:02,233 –> 00:45:03,500
buttery Chardonnay

1637
00:45:03,800 –> 00:45:04,500
acidity also

1638
00:45:04,500 –> 00:45:05,233
goes very well

1639
00:45:05,233 –> 00:45:05,833
with acidity

1640
00:45:05,833 –> 00:45:07,100
which is why

1641
00:45:07,833 –> 00:45:10,200
the classic grape of

1642
00:45:10,200 –> 00:45:11,100
Tuscany which is

1643
00:45:11,100 –> 00:45:12,466
kiante which

1644
00:45:13,266 –> 00:45:14,700
is very high

1645
00:45:14,700 –> 00:45:15,866
acid wine very

1646
00:45:15,866 –> 00:45:16,366
high so grape

1647
00:45:16,366 –> 00:45:17,766
goes so well with

1648
00:45:17,766 –> 00:45:18,400
the food in

1649
00:45:18,400 –> 00:45:19,266
Tuscany which is

1650
00:45:19,266 –> 00:45:20,333
tomatoes are

1651
00:45:20,433 –> 00:45:21,966
not just Tuscany

1652
00:45:21,966 –> 00:45:22,900
but you know

1653
00:45:22,900 –> 00:45:23,400
tomatoes are

1654
00:45:23,400 –> 00:45:24,700
very high acid

1655
00:45:24,966 –> 00:45:25,966
fruit vegetable

1656
00:45:26,300 –> 00:45:28,200
and the mother sauce

1657
00:45:28,200 –> 00:45:29,300
your marinara

1658
00:45:29,300 –> 00:45:30,900
yeah mixed with

1659
00:45:30,900 –> 00:45:31,833
something that’s bright

1660
00:45:31,833 –> 00:45:32,600
and vibrant

1661
00:45:32,600 –> 00:45:33,800
like county

1662
00:45:34,200 –> 00:45:35,366
um is another

1663
00:45:35,366 –> 00:45:36,766
really important

1664
00:45:36,766 –> 00:45:37,500
component of food

1665
00:45:37,500 –> 00:45:38,033
in my opinion

1666
00:45:38,033 –> 00:45:39,266
that just goes to

1667
00:45:39,266 –> 00:45:40,566
exemplify why

1668
00:45:40,566 –> 00:45:41,700
what grows together

1669
00:45:41,700 –> 00:45:42,833
goes together

1670
00:45:42,833 –> 00:45:44,800
is such a big thing

1671
00:45:44,866 –> 00:45:46,500
Chardonnay with

1672
00:45:46,666 –> 00:45:47,366
mushrooms and

1673
00:45:47,366 –> 00:45:48,966
mustard and

1674
00:45:48,966 –> 00:45:50,700
um truffles

1675
00:45:51,233 –> 00:45:51,966
Sandia Basie

1676
00:45:51,966 –> 00:45:52,933
with tomatoes

1677
00:45:53,466 –> 00:45:54,866
um yeah yeah

1678
00:45:54,866 –> 00:45:55,566
it’s a really nice

1679
00:45:55,566 –> 00:45:56,233
very helpful

1680
00:45:56,233 –> 00:45:58,266
but to summarize

1681
00:45:58,266 –> 00:46:00,566
kind of this newer

1682
00:46:00,566 –> 00:46:01,100
piece that you

1683
00:46:01,100 –> 00:46:01,666
just brought up

1684
00:46:01,666 –> 00:46:02,700
though basically

1685
00:46:02,700 –> 00:46:03,033
what I’ve been

1686
00:46:03,033 –> 00:46:04,066
saying is kind of

1687
00:46:04,200 –> 00:46:05,366
sauce trumps

1688
00:46:05,433 –> 00:46:06,766
everything like

1689
00:46:06,766 –> 00:46:07,500
to some like

1690
00:46:07,500 –> 00:46:08,500
not everything maybe

1691
00:46:08,500 –> 00:46:09,566
but if it’s

1692
00:46:09,566 –> 00:46:10,433
a saucy dish

1693
00:46:10,433 –> 00:46:11,566
if there is sauce

1694
00:46:11,566 –> 00:46:11,833
on something

1695
00:46:11,833 –> 00:46:12,666
that’s all I

1696
00:46:12,666 –> 00:46:13,200
was talking about

1697
00:46:13,200 –> 00:46:14,233
was like mustard

1698
00:46:14,233 –> 00:46:15,033
and tomatoes

1699
00:46:15,033 –> 00:46:15,800
yeah what’s

1700
00:46:15,800 –> 00:46:17,033
with it and so

1701
00:46:17,033 –> 00:46:17,766
people you know

1702
00:46:17,766 –> 00:46:18,400
back in the day

1703
00:46:18,400 –> 00:46:19,066
people used to say

1704
00:46:19,066 –> 00:46:19,600
you only drink

1705
00:46:19,600 –> 00:46:20,433
white wine with fish

1706
00:46:20,433 –> 00:46:20,900
and you only

1707
00:46:20,900 –> 00:46:21,500
drink red wine

1708
00:46:21,500 –> 00:46:22,200
with meats and

1709
00:46:22,200 –> 00:46:23,433
like that’s

1710
00:46:23,433 –> 00:46:24,000
not necessary

1711
00:46:24,000 –> 00:46:24,466
because most

1712
00:46:24,466 –> 00:46:24,900
of the time

1713
00:46:24,900 –> 00:46:25,500
you’re not just

1714
00:46:25,500 –> 00:46:26,800
eating a piece of fish

1715
00:46:26,800 –> 00:46:27,300
you’re not just

1716
00:46:27,300 –> 00:46:28,033
eating a piece of

1717
00:46:28,033 –> 00:46:28,633
steak right

1718
00:46:28,633 –> 00:46:29,100
like there’s some

1719
00:46:29,100 –> 00:46:30,033
sauciness going on

1720
00:46:30,033 –> 00:46:30,766
there’s and so

1721
00:46:30,766 –> 00:46:31,233
you really want to

1722
00:46:31,233 –> 00:46:31,700
think about like

1723
00:46:31,700 –> 00:46:32,466
does the sauce have

1724
00:46:32,466 –> 00:46:33,000
mushrooms in it

1725
00:46:33,000 –> 00:46:33,600
is the sauce

1726
00:46:33,600 –> 00:46:34,266
like tomato

1727
00:46:34,266 –> 00:46:34,900
based is the

1728
00:46:34,900 –> 00:46:35,766
and that’s what

1729
00:46:35,766 –> 00:46:37,166
you want to help lead

1730
00:46:37,200 –> 00:46:38,166
your choice

1731
00:46:38,833 –> 00:46:40,300
um gosh I feel

1732
00:46:40,300 –> 00:46:41,000
like I have to

1733
00:46:41,000 –> 00:46:42,200
chime in with it

1734
00:46:42,266 –> 00:46:43,366
an actual kind

1735
00:46:43,366 –> 00:46:44,933
of pairs best

1736
00:46:44,966 –> 00:46:45,433
recommendation

1737
00:46:45,433 –> 00:46:45,800
yeah we’re not

1738
00:46:45,800 –> 00:46:46,100
gonna let you

1739
00:46:46,100 –> 00:46:47,366
off the hook for that

1740
00:46:47,700 –> 00:46:48,566
I’m not trying

1741
00:46:49,233 –> 00:46:50,466
I’m volunteering

1742
00:46:50,666 –> 00:46:53,800
um so and I feel like

1743
00:46:53,800 –> 00:46:54,900
with that so

1744
00:46:54,900 –> 00:46:55,833
if I want to

1745
00:46:55,833 –> 00:46:57,066
make tannins

1746
00:46:57,166 –> 00:46:59,566
and I also want a vicinity

1747
00:46:59,800 –> 00:47:00,300
the other thing

1748
00:47:00,300 –> 00:47:01,633
I think I want is

1749
00:47:01,633 –> 00:47:02,900
high alcohol

1750
00:47:03,000 –> 00:47:04,400
because I think that

1751
00:47:04,400 –> 00:47:05,500
alcohol and

1752
00:47:05,500 –> 00:47:06,933
accentuates flavors

1753
00:47:07,500 –> 00:47:09,033
it accentuates spice

1754
00:47:09,033 –> 00:47:10,266
it accentuates

1755
00:47:10,433 –> 00:47:12,366
um saltiness

1756
00:47:12,666 –> 00:47:14,700
um and it’s

1757
00:47:14,700 –> 00:47:15,100
something to

1758
00:47:15,100 –> 00:47:15,700
be aware of

1759
00:47:15,700 –> 00:47:16,300
like you don’t want to

1760
00:47:16,300 –> 00:47:16,966
necessarily

1761
00:47:16,966 –> 00:47:18,566
have a shot of tequila

1762
00:47:18,600 –> 00:47:19,666
with the spiciest

1763
00:47:19,666 –> 00:47:20,466
Mexican food

1764
00:47:20,466 –> 00:47:21,966
you can find out

1765
00:47:22,466 –> 00:47:25,366
um it also accentuates

1766
00:47:25,366 –> 00:47:26,900
sugar so that’s

1767
00:47:26,900 –> 00:47:27,400
the reason why

1768
00:47:27,400 –> 00:47:29,300
a lot of pastry chefs add

1769
00:47:29,600 –> 00:47:31,466
spirits to like

1770
00:47:31,466 –> 00:47:32,033
different kinds

1771
00:47:32,033 –> 00:47:32,666
of pastries

1772
00:47:32,666 –> 00:47:33,200
that they make

1773
00:47:33,200 –> 00:47:33,766
and desserts

1774
00:47:33,766 –> 00:47:34,766
that they make

1775
00:47:35,200 –> 00:47:36,900
but with a Big Mac

1776
00:47:36,900 –> 00:47:38,933
I think I would do

1777
00:47:39,566 –> 00:47:40,200
it’s pretty

1778
00:47:40,200 –> 00:47:41,000
full bodied

1779
00:47:41,000 –> 00:47:42,133
red zinfandel

1780
00:47:42,166 –> 00:47:42,700
I was thinking

1781
00:47:42,700 –> 00:47:43,300
zinfandel too

1782
00:47:43,300 –> 00:47:44,066
for some reason

1783
00:47:44,066 –> 00:47:44,866
yeah Malbec

1784
00:47:44,866 –> 00:47:45,800
would work I think

1785
00:47:45,800 –> 00:47:46,366
because both

1786
00:47:46,366 –> 00:47:47,300
of those have

1787
00:47:47,300 –> 00:47:48,500
also that peppery

1788
00:47:48,500 –> 00:47:49,200
spice on the

1789
00:47:49,200 –> 00:47:50,000
back palette

1790
00:47:50,233 –> 00:47:51,066
and the one thing

1791
00:47:51,066 –> 00:47:51,600
that I feel

1792
00:47:51,600 –> 00:47:53,366
like I miss

1793
00:47:53,433 –> 00:47:54,166
in something

1794
00:47:54,166 –> 00:47:55,233
like a Big Mac

1795
00:47:55,233 –> 00:47:55,966
is it’s not

1796
00:47:55,966 –> 00:47:56,900
spicy enough

1797
00:47:57,166 –> 00:47:57,700
and that’s why

1798
00:47:57,700 –> 00:47:59,066
I have sport peppers

1799
00:47:59,400 –> 00:48:00,033
when I go to

1800
00:48:00,033 –> 00:48:01,300
in and Out Burger

1801
00:48:01,433 –> 00:48:02,433
and I get my

1802
00:48:02,433 –> 00:48:03,266
cheeseburger

1803
00:48:03,433 –> 00:48:03,766
you know you

1804
00:48:03,766 –> 00:48:04,366
just said something

1805
00:48:04,366 –> 00:48:04,766
that made me

1806
00:48:04,766 –> 00:48:05,166
realize that

1807
00:48:05,166 –> 00:48:06,300
it’s an issue

1808
00:48:06,300 –> 00:48:06,866
I’ve had with

1809
00:48:06,866 –> 00:48:07,466
Mexican food

1810
00:48:07,466 –> 00:48:08,166
for a long time

1811
00:48:08,166 –> 00:48:08,633
cause I love

1812
00:48:08,633 –> 00:48:09,566
Mexican food

1813
00:48:09,666 –> 00:48:10,933
I love margaritas

1814
00:48:11,000 –> 00:48:11,633
but I’ve always

1815
00:48:11,633 –> 00:48:12,200
from a very

1816
00:48:12,200 –> 00:48:12,600
like when I

1817
00:48:12,600 –> 00:48:13,033
was younger

1818
00:48:13,033 –> 00:48:13,866
even in my 20s

1819
00:48:13,866 –> 00:48:14,600
if I would go

1820
00:48:14,600 –> 00:48:14,966
and get the

1821
00:48:14,966 –> 00:48:15,633
big Margarita

1822
00:48:15,633 –> 00:48:16,500
and then get Mexican

1823
00:48:16,500 –> 00:48:17,400
at a restaurant

1824
00:48:17,666 –> 00:48:18,066
I would be able

1825
00:48:18,066 –> 00:48:18,500
to take like

1826
00:48:18,500 –> 00:48:19,666
three bites of my food

1827
00:48:19,666 –> 00:48:20,033
and I would

1828
00:48:20,033 –> 00:48:20,400
just kind of

1829
00:48:20,400 –> 00:48:21,200
feel nauseous

1830
00:48:21,200 –> 00:48:22,200
and I nauseated

1831
00:48:22,200 –> 00:48:22,466
and I would

1832
00:48:22,466 –> 00:48:23,000
kind of like

1833
00:48:23,000 –> 00:48:24,366
not be able to

1834
00:48:24,366 –> 00:48:25,066
finish my food

1835
00:48:25,066 –> 00:48:25,700
and so I start

1836
00:48:25,700 –> 00:48:27,166
I stopped ordering margaritas

1837
00:48:27,166 –> 00:48:27,466
when I began

1838
00:48:27,466 –> 00:48:27,833
it was like

1839
00:48:27,833 –> 00:48:28,800
so sad for me

1840
00:48:28,800 –> 00:48:29,366
and I think it’s

1841
00:48:29,366 –> 00:48:29,666
what you’re

1842
00:48:29,666 –> 00:48:30,066
saying maybe

1843
00:48:30,066 –> 00:48:31,133
because I am

1844
00:48:31,166 –> 00:48:31,700
I’m a little

1845
00:48:31,700 –> 00:48:32,000
sensitive to

1846
00:48:32,000 –> 00:48:32,566
like really

1847
00:48:32,566 –> 00:48:33,400
big flavors

1848
00:48:33,400 –> 00:48:34,066
like if things are

1849
00:48:34,066 –> 00:48:35,200
very flavorful

1850
00:48:35,400 –> 00:48:36,066
I get a little

1851
00:48:36,066 –> 00:48:36,700
like my palette

1852
00:48:36,700 –> 00:48:37,366
gets blown out

1853
00:48:37,366 –> 00:48:38,000
after a few bites

1854
00:48:38,000 –> 00:48:38,466
and I start to

1855
00:48:38,466 –> 00:48:39,700
feel full um

1856
00:48:39,700 –> 00:48:40,200
but I think

1857
00:48:40,200 –> 00:48:41,500
the fact that there’s

1858
00:48:41,766 –> 00:48:43,266
spirits in the

1859
00:48:43,666 –> 00:48:44,800
Margarita and

1860
00:48:44,800 –> 00:48:46,266
that’s heightening my

1861
00:48:46,266 –> 00:48:47,466
like the flavors

1862
00:48:47,466 –> 00:48:48,100
of the food

1863
00:48:48,100 –> 00:48:48,600
and Mexican

1864
00:48:48,600 –> 00:48:49,166
food is already

1865
00:48:49,166 –> 00:48:50,400
very flavorful right

1866
00:48:50,400 –> 00:48:51,100
but that’s probably

1867
00:48:51,100 –> 00:48:51,633
what’s going on

1868
00:48:51,633 –> 00:48:52,533
there for me

1869
00:48:52,666 –> 00:48:53,400
interesting yeah

1870
00:48:53,400 –> 00:48:53,800
that totally

1871
00:48:53,800 –> 00:48:54,300
makes sense

1872
00:48:54,300 –> 00:48:55,766
no it’s fascinating

1873
00:48:56,666 –> 00:48:58,433
Jay please report back

1874
00:48:58,433 –> 00:48:59,600
with there’s

1875
00:48:59,600 –> 00:49:01,233
infidelity back

1876
00:49:01,233 –> 00:49:01,966
expendation

1877
00:49:01,966 –> 00:49:03,233
experience let’s talk

1878
00:49:03,233 –> 00:49:03,466
a little bit

1879
00:49:03,466 –> 00:49:04,400
about the Pinot

1880
00:49:04,400 –> 00:49:05,200
and then we can

1881
00:49:05,200 –> 00:49:06,366
open it up and

1882
00:49:06,366 –> 00:49:07,466
turn everyone’s cameras on

1883
00:49:07,466 –> 00:49:08,300
I did try this

1884
00:49:08,300 –> 00:49:09,200
with the lemon

1885
00:49:10,066 –> 00:49:11,033
it’s interesting

1886
00:49:11,033 –> 00:49:11,833
it makes the lemon

1887
00:49:11,833 –> 00:49:12,766
kind of sweet

1888
00:49:13,300 –> 00:49:14,200
like it makes the lemon

1889
00:49:14,200 –> 00:49:14,666
almost taste

1890
00:49:14,666 –> 00:49:15,266
like a sugared

1891
00:49:15,266 –> 00:49:15,966
lemon with a

1892
00:49:15,966 –> 00:49:17,900
Chardonnay um

1893
00:49:17,966 –> 00:49:18,966
and actually makes

1894
00:49:18,966 –> 00:49:19,433
the chardonnay

1895
00:49:19,433 –> 00:49:19,833
kind of taste

1896
00:49:19,833 –> 00:49:20,366
a little sweeter

1897
00:49:20,366 –> 00:49:20,866
as well I think

1898
00:49:20,866 –> 00:49:21,966
well cool I’m

1899
00:49:21,966 –> 00:49:22,766
gonna try that

1900
00:49:22,766 –> 00:49:23,833
it was kind of fun

1901
00:49:23,833 –> 00:49:24,500
the pecans and

1902
00:49:24,500 –> 00:49:25,600
the pistachios

1903
00:49:25,800 –> 00:49:26,633
kind of neutral

1904
00:49:26,633 –> 00:49:27,233
like didn’t

1905
00:49:27,233 –> 00:49:27,966
make anything

1906
00:49:27,966 –> 00:49:28,966
better or worse

1907
00:49:28,966 –> 00:49:30,800
I would say um

1908
00:49:33,800 –> 00:49:35,600
oh no you didn’t do that full

1909
00:49:35,600 –> 00:49:37,433
and then the goat cheese is a

1910
00:49:37,433 –> 00:49:38,466
is a nice pairing

1911
00:49:38,466 –> 00:49:39,300
it doesn’t again

1912
00:49:39,300 –> 00:49:39,966
I’d say it’s

1913
00:49:39,966 –> 00:49:41,300
it’s a neutral pairing

1914
00:49:41,633 –> 00:49:42,800
and I also have an apricot

1915
00:49:42,800 –> 00:49:44,933
cheese there and a cheddar that I haven’t tried yet

1916
00:49:45,200 –> 00:49:46,566
so but I did the

1917
00:49:46,566 –> 00:49:47,866
the lemon was

1918
00:49:47,866 –> 00:49:49,200
was pretty fun I thought

1919
00:49:53,500 –> 00:49:56,166
yeah that’s way cool right

1920
00:49:57,033 –> 00:49:58,366
it almost reminds me of like

1921
00:49:58,366 –> 00:50:00,566
those lemon drop shots when we were all in college

1922
00:50:00,566 –> 00:50:02,233
like that sugar and lemony kind of flavor

1923
00:50:02,233 –> 00:50:04,366
when after citrone came out

1924
00:50:04,366 –> 00:50:06,866
like the first flavored vodka out there

1925
00:50:07,066 –> 00:50:10,500
you just like squeeze lemon and put sugar on them yeah

1926
00:50:10,633 –> 00:50:12,700
uh Steph likes it too

1927
00:50:12,700 –> 00:50:13,500
yeah I mean it’s

1928
00:50:13,500 –> 00:50:14,866
it’s fun to just and I

1929
00:50:15,366 –> 00:50:17,066
I and that’s the encouragement

1930
00:50:17,066 –> 00:50:19,466
Suzanne was putting forth there is that like

1931
00:50:19,566 –> 00:50:22,633
if you find a wine that fascinates you and you’re like

1932
00:50:22,633 –> 00:50:25,533
finding yourself spending money

1933
00:50:25,666 –> 00:50:27,166
oh I haven’t even tried it yet

1934
00:50:27,166 –> 00:50:29,200
it’s been 20 minutes now

1935
00:50:29,200 –> 00:50:30,266
cause I’m just

1936
00:50:30,433 –> 00:50:32,533
at least that’s for me

1937
00:50:32,666 –> 00:50:35,233
and then in the meantime

1938
00:50:35,233 –> 00:50:36,366
in those 20 minutes

1939
00:50:36,366 –> 00:50:39,400
Suzanne’s looting through the cabinet and fridge and

1940
00:50:39,466 –> 00:50:41,800
the freezer and finding all the things

1941
00:50:42,066 –> 00:50:42,966
and she’s like

1942
00:50:43,000 –> 00:50:45,266
what do you think it would taste like with this

1943
00:50:45,266 –> 00:50:46,266
I’m like I don’t know

1944
00:50:46,266 –> 00:50:47,933
I haven’t tried it yet no

1945
00:50:48,233 –> 00:50:50,166
and I and I would encourage you to like

1946
00:50:50,166 –> 00:50:51,800
pull some things that you’re like

1947
00:50:51,800 –> 00:50:53,300
there’s no way this would be good

1948
00:50:53,300 –> 00:50:54,933
like this is really weird

1949
00:50:55,066 –> 00:50:56,966
but like I just have a feeling or I have a hunch

1950
00:50:56,966 –> 00:50:58,666
and I just wanna try it anyway

1951
00:50:58,666 –> 00:51:01,766
um because those sometimes can really shock you

1952
00:51:01,766 –> 00:51:03,000
and really blow your mind

1953
00:51:03,000 –> 00:51:04,700
and I’ve come across some of those

1954
00:51:04,700 –> 00:51:06,300
or like watching a movie or something or all

1955
00:51:06,300 –> 00:51:08,300
just all of a sudden put something in front of Evan

1956
00:51:08,400 –> 00:51:09,400
and he’s like what

1957
00:51:09,400 –> 00:51:10,966
and then we try it like

1958
00:51:10,966 –> 00:51:12,533
oh damn that is fun

1959
00:51:12,800 –> 00:51:14,066
um so just the more

1960
00:51:14,066 –> 00:51:15,000
the more you do it

1961
00:51:15,000 –> 00:51:18,366
the better you get out of practice

1962
00:51:18,366 –> 00:51:20,000
practice makes perfect

1963
00:51:20,200 –> 00:51:21,700
practice makes perfect permanent

1964
00:51:21,700 –> 00:51:26,333
yeah um so the Y3 Pinot is perfect

1965
00:51:27,600 –> 00:51:31,300
from a single Vineyard

1966
00:51:31,900 –> 00:51:34,200
in the Russian River Valley

1967
00:51:34,366 –> 00:51:38,900
owned by a family that has I believe

1968
00:51:38,900 –> 00:51:44,533
the largest number of non contiguous acres of vineyards

1969
00:51:45,266 –> 00:51:47,800
in Sonoma County um

1970
00:51:48,166 –> 00:51:51,366
this is very high quality fruit

1971
00:51:51,466 –> 00:51:53,600
that for whatever reasons

1972
00:51:53,600 –> 00:51:57,700
whatever metrics the family has and I

1973
00:51:57,700 –> 00:52:00,200
I don’t know if I can comfortably tell you

1974
00:52:00,233 –> 00:52:02,100
the name of the Vineyard yeah

1975
00:52:02,166 –> 00:52:03,900
but I just tell them

1976
00:52:03,966 –> 00:52:04,900
tell them why

1977
00:52:04,900 –> 00:52:05,633
tell them what the

1978
00:52:05,633 –> 00:52:09,300
there is fruit that they sell at a certain price

1979
00:52:09,300 –> 00:52:13,066
that they go through and they meticulously analyze

1980
00:52:13,266 –> 00:52:17,166
every cluster and they are so on top of it

1981
00:52:17,233 –> 00:52:19,633
and that’s the first pass through the New Year

1982
00:52:19,633 –> 00:52:22,000
because that fruit goes

1983
00:52:22,566 –> 00:52:23,966
into their own winery

1984
00:52:23,966 –> 00:52:27,066
and also to other wineries that purchase their fruit

1985
00:52:27,066 –> 00:52:30,466
and those are adorned with the name winery

1986
00:52:30,700 –> 00:52:32,466
of the family Vineyard

1987
00:52:32,500 –> 00:52:33,466
so like on the bottle

1988
00:52:33,466 –> 00:52:35,800
it would say the name of the Vineyard that the wine

1989
00:52:35,800 –> 00:52:36,866
though the grapes come from

1990
00:52:36,866 –> 00:52:38,766
and that carries a

1991
00:52:39,233 –> 00:52:41,133
financial cache that

1992
00:52:41,666 –> 00:52:44,333
the family doesn’t want to dilute

1993
00:52:44,566 –> 00:52:46,800
because they will then go through the Vineyard

1994
00:52:46,800 –> 00:52:48,300
and do a second pass

1995
00:52:48,300 –> 00:52:49,333
a second pass

1996
00:52:49,433 –> 00:52:51,600
harvest and crop

1997
00:52:52,100 –> 00:52:55,300
the rest of the stuff that

1998
00:52:55,300 –> 00:52:58,500
on the day that they felt was exemplary

1999
00:52:58,500 –> 00:53:00,100
and they initially picked

2000
00:53:00,200 –> 00:53:01,066
a few days later

2001
00:53:01,066 –> 00:53:03,133
they’re still really good fruit that is

2002
00:53:03,433 –> 00:53:05,366
coming to fruition a little bit late

2003
00:53:05,466 –> 00:53:06,966
and they go through and they pick it

2004
00:53:07,000 –> 00:53:08,333
and they can’t

2005
00:53:08,633 –> 00:53:11,066
they don’t want to sell it

2006
00:53:11,600 –> 00:53:13,033
at that same price point

2007
00:53:13,033 –> 00:53:16,366
so and they well

2008
00:53:16,366 –> 00:53:17,666
they can’t sell it at the same price point

2009
00:53:17,666 –> 00:53:19,500
but they can’t put their name on it

2010
00:53:19,700 –> 00:53:21,233
at the price point that they would otherwise sell it

2011
00:53:21,233 –> 00:53:22,266
so they sell it

2012
00:53:22,266 –> 00:53:23,300
declassified

2013
00:53:23,300 –> 00:53:24,166
effectually

2014
00:53:24,266 –> 00:53:25,466
and so this is called

2015
00:53:25,466 –> 00:53:26,100
in the industry

2016
00:53:26,100 –> 00:53:29,066
you’re buying declassified fruit from the Vineyard

2017
00:53:29,066 –> 00:53:31,966
which basically means you can buy this fruit

2018
00:53:32,066 –> 00:53:34,166
you can make a single Vineyard wine from this fruit

2019
00:53:34,166 –> 00:53:36,700
but you cannot put the Vineyard name on your bottle

2020
00:53:36,833 –> 00:53:39,100
because it was harvested two days later

2021
00:53:39,500 –> 00:53:41,700
it’s not it’s not the premium

2022
00:53:41,700 –> 00:53:43,966
best fruit that was harvested at the perfect party

2023
00:53:43,966 –> 00:53:46,600
right like and as a result

2024
00:53:46,600 –> 00:53:47,733
because they have

2025
00:53:47,800 –> 00:53:48,700
because Trenton

2026
00:53:48,700 –> 00:53:51,100
Kimberly are friends with his family

2027
00:53:51,200 –> 00:53:53,900
they received uh

2028
00:53:54,066 –> 00:53:56,500
the opportunity to buy this fruit

2029
00:53:56,500 –> 00:53:59,466
I think that makes such

2030
00:53:59,466 –> 00:54:01,466
such a good pinot uh

2031
00:54:01,466 –> 00:54:03,500
pinot as far as like again

2032
00:54:03,500 –> 00:54:06,600
the dinner table around Thanksgiving um

2033
00:54:07,366 –> 00:54:09,100
this is something that is very versatile

2034
00:54:09,100 –> 00:54:13,066
but it also can be overpowered and washed out

2035
00:54:13,233 –> 00:54:16,366
because it’s comparatively delicate

2036
00:54:17,800 –> 00:54:19,666
some chardonnays are much more robust

2037
00:54:19,666 –> 00:54:21,300
and can withstand more

2038
00:54:21,400 –> 00:54:23,466
this one without its oak influences

2039
00:54:23,466 –> 00:54:25,000
a little bit more

2040
00:54:26,966 –> 00:54:30,100
reserved I think this pinot

2041
00:54:30,500 –> 00:54:33,433
can really stand up to a nice smooth drumstick

2042
00:54:33,433 –> 00:54:36,566
like something fatty and pretty hardy

2043
00:54:36,666 –> 00:54:38,666
because this is

2044
00:54:38,666 –> 00:54:41,100
I mean try this because I feel like

2045
00:54:41,266 –> 00:54:43,433
I’m doing my last food pairing with my Chardonnay

2046
00:54:43,433 –> 00:54:45,333
I’m being diligent over here sorry

2047
00:54:45,900 –> 00:54:49,100
um I’m familiar with these wines

2048
00:54:49,100 –> 00:54:55,166
and this particular vintage of the Y3 Pinot Noir

2049
00:54:55,433 –> 00:54:58,066
um is I think

2050
00:54:58,066 –> 00:54:59,500
a little bit

2051
00:54:59,966 –> 00:55:03,100
more prominently tannic than other ones that I then

2052
00:55:03,100 –> 00:55:04,466
previous vintage yeah

2053
00:55:04,600 –> 00:55:06,366
and it’s actually quite pleasant

2054
00:55:06,700 –> 00:55:10,233
particularly with this kind of idea in mind

2055
00:55:10,233 –> 00:55:12,500
of being able to stand up to something fatty

2056
00:55:12,566 –> 00:55:15,300
tannins and fat play very well together

2057
00:55:15,300 –> 00:55:17,266
there’s a reason that

2058
00:55:17,866 –> 00:55:20,433
uh you add cream to your coffee

2059
00:55:20,433 –> 00:55:22,333
or you add cream to your tea

2060
00:55:22,366 –> 00:55:23,966
the fat and the cream

2061
00:55:24,566 –> 00:55:27,833
the tannins that you find in tea and you find coffee

2062
00:55:27,833 –> 00:55:28,800
when you were a little kid

2063
00:55:28,800 –> 00:55:32,300
you would have a piece of apple and a piece of cheese

2064
00:55:32,300 –> 00:55:34,100
and there’s tannins in the skin of the cheese

2065
00:55:34,100 –> 00:55:35,366
and I do that all the time

2066
00:55:36,833 –> 00:55:38,100
you do like that Travis

2067
00:55:38,100 –> 00:55:39,433
but also the

2068
00:55:39,433 –> 00:55:40,533
you know it’s

2069
00:55:40,566 –> 00:55:43,300
there’s no that’s the reason why

2070
00:55:43,633 –> 00:55:47,400
big cabernets and just want a big fatty steak with them

2071
00:55:47,400 –> 00:55:49,366
and that is like delicious right

2072
00:55:49,366 –> 00:55:50,766
yeah like it’s that same idea too

2073
00:55:50,766 –> 00:55:51,966
and there’s nothing like I mean

2074
00:55:51,966 –> 00:55:54,066
you’re not gonna find something quite as

2075
00:55:54,233 –> 00:55:57,900
big and fatty as like a grilled rib eye on you know

2076
00:55:57,900 –> 00:56:02,233
most of it but cheese Turkey legs

2077
00:56:02,233 –> 00:56:02,800
it’s Christmas

2078
00:56:02,800 –> 00:56:03,700
you might find a big rib eye

2079
00:56:03,700 –> 00:56:05,800
we did we did a big rib eye Turkey legs

2080
00:56:05,800 –> 00:56:07,166
like you could have like a really

2081
00:56:07,166 –> 00:56:12,466
like really fat and crusted skin and crusted Turkey leg

2082
00:56:12,466 –> 00:56:14,166
that’s plenty fatty

2083
00:56:14,200 –> 00:56:17,700
and having a little bit of tannins is really helpful

2084
00:56:17,700 –> 00:56:19,100
it kind of like

2085
00:56:20,033 –> 00:56:21,900
it just peels that that

2086
00:56:21,900 –> 00:56:24,766
that texture and that like weight of the

2087
00:56:24,766 –> 00:56:26,700
the oilyness or the greasiness

2088
00:56:26,700 –> 00:56:28,766
and whatever kind of protein you’re eating

2089
00:56:29,633 –> 00:56:30,433
off your mouth

2090
00:56:30,433 –> 00:56:34,100
and then introduces your palate to the next bite

2091
00:56:34,100 –> 00:56:37,700
especially if it’s got some good acidity like this does

2092
00:56:37,766 –> 00:56:39,566
so that you’re then salivating

2093
00:56:39,633 –> 00:56:42,266
and then after the fat is pulled back

2094
00:56:42,266 –> 00:56:43,866
the saliva kind of

2095
00:56:43,866 –> 00:56:46,966
opens your mouth up again for the next bite

2096
00:56:47,033 –> 00:56:49,066
is this Carnaros as well or is this

2097
00:56:49,600 –> 00:56:52,500
this is in the Russian River Valley um

2098
00:56:53,766 –> 00:56:55,966
it is more tannic than I remember yeah

2099
00:56:55,966 –> 00:56:57,200
past you know

2100
00:56:57,433 –> 00:56:58,866
not unpleasantly yeah

2101
00:56:58,866 –> 00:57:01,900
I think it’s a really kind of welcome shift

2102
00:57:01,900 –> 00:57:03,400
I think I’ll make it in particular

2103
00:57:03,400 –> 00:57:05,000
given the context that we’re talking yeah

2104
00:57:05,000 –> 00:57:06,166
and even better if we turn 1

2105
00:57:06,166 –> 00:57:10,000
if we were drinking this in uh April

2106
00:57:10,000 –> 00:57:10,633
I’d like well

2107
00:57:10,633 –> 00:57:13,566
I wanted something that I could just you know

2108
00:57:13,566 –> 00:57:17,600
chill and drink by the pool you know

2109
00:57:19,600 –> 00:57:21,000
um yeah and I really

2110
00:57:21,000 –> 00:57:23,466
I really tend to like bigger Pinos

2111
00:57:23,500 –> 00:57:25,233
and I don’t like the super light ones

2112
00:57:25,233 –> 00:57:26,166
and so this is

2113
00:57:26,233 –> 00:57:27,366
this is nice

2114
00:57:27,366 –> 00:57:28,400
and that regard

2115
00:57:29,766 –> 00:57:32,766
yeah I think this would be great with dark meat Turkey

2116
00:57:33,400 –> 00:57:37,233
100% I actually think strangely this

2117
00:57:37,233 –> 00:57:38,266
this is kind of what I do

2118
00:57:38,266 –> 00:57:40,166
I think this would be good with like the sweet potatoes

2119
00:57:40,166 –> 00:57:40,666
with marshmallow

2120
00:57:40,666 –> 00:57:41,300
for some reason

2121
00:57:41,300 –> 00:57:41,833
I’m not sure why

2122
00:57:41,833 –> 00:57:43,766
the sweetness might be a little much for it

2123
00:57:43,766 –> 00:57:45,033
but there’s something about the sweet

2124
00:57:45,033 –> 00:57:47,700
potatoes that I think would kind of work well with this

2125
00:57:47,800 –> 00:57:50,566
um gravy I think would work very well with this as well

2126
00:57:50,566 –> 00:57:51,233
so whatever

2127
00:57:51,233 –> 00:57:52,633
you know who cares about mashed potatoes

2128
00:57:52,633 –> 00:57:54,800
the gravy the gravy would go well with this

2129
00:57:54,900 –> 00:57:56,866
um stuffing

2130
00:57:56,866 –> 00:58:00,133
I think would go well with either of these honestly

2131
00:58:00,866 –> 00:58:02,600
maybe a little better with the Chardonnay

2132
00:58:03,266 –> 00:58:04,800
one thing to keep in mind

2133
00:58:05,033 –> 00:58:06,766
since Suzanne mentioned earlier

2134
00:58:06,766 –> 00:58:09,200
like sauce trumps everything

2135
00:58:09,366 –> 00:58:10,666
something that you

2136
00:58:10,666 –> 00:58:14,600
think about when you think about sauces is you know

2137
00:58:14,600 –> 00:58:17,733
some of them are more herbal

2138
00:58:18,366 –> 00:58:19,266
yeah driven

2139
00:58:19,266 –> 00:58:21,500
and some of them are more spice

2140
00:58:21,500 –> 00:58:24,266
and that’s a you know

2141
00:58:24,266 –> 00:58:28,400
an important difference is with Peter Noir um

2142
00:58:28,400 –> 00:58:29,900
something that’s complimented

2143
00:58:30,166 –> 00:58:32,100
with this more often is spices

2144
00:58:32,100 –> 00:58:33,400
they might be sweet spices

2145
00:58:33,400 –> 00:58:34,200
baking spices

2146
00:58:34,200 –> 00:58:35,500
nutmeg clove

2147
00:58:35,633 –> 00:58:37,300
you know cinnamon

2148
00:58:37,600 –> 00:58:39,700
things like that um

2149
00:58:39,766 –> 00:58:40,633
Chardonnay on the other

2150
00:58:40,633 –> 00:58:44,800
hand might be better complimented with more herbaceous

2151
00:58:45,366 –> 00:58:48,800
component that’s really more dependent on if it’s

2152
00:58:48,800 –> 00:58:50,200
an oakier chardonnay

2153
00:58:50,600 –> 00:58:52,366
which I don’t know

2154
00:58:52,466 –> 00:58:54,000
can compliment you know

2155
00:58:54,000 –> 00:58:55,800
shorten or caramel

2156
00:58:56,000 –> 00:58:57,000
try this with the lemon

2157
00:58:58,166 –> 00:58:59,533
the lemon kick

2158
00:58:59,600 –> 00:59:00,200
I mean it’s just

2159
00:59:00,200 –> 00:59:02,900
and I think that’s the value of doing things like that

2160
00:59:02,900 –> 00:59:06,100
is like the pureness of it really helps you identify

2161
00:59:06,566 –> 00:59:08,166
I know what I think it does for the lemon

2162
00:59:08,166 –> 00:59:09,766
but and yeah

2163
00:59:09,766 –> 00:59:11,200
so then with the pinot

2164
00:59:11,200 –> 00:59:15,766
things that are dried and bark and root driven

2165
00:59:15,833 –> 00:59:18,100
so sage yeah

2166
00:59:18,100 –> 00:59:19,866
stuff saying sage yeah

2167
00:59:19,866 –> 00:59:21,266
that that I agree

2168
00:59:21,266 –> 00:59:23,700
those characteristics with pinot

2169
00:59:23,700 –> 00:59:25,266
those are and then

2170
00:59:25,666 –> 00:59:27,033
with Chardonnay

2171
00:59:27,033 –> 00:59:29,266
you’re thinking things like um

2172
00:59:29,266 –> 00:59:32,133
dill and um

2173
00:59:32,633 –> 00:59:34,133
maybe you know

2174
00:59:34,266 –> 00:59:35,666
maybe fresh

2175
00:59:35,966 –> 00:59:38,033
rose Rosemary

2176
00:59:38,033 –> 00:59:39,066
garlic Rosemary

2177
00:59:39,900 –> 00:59:42,066
I’m thinking yeah

2178
00:59:42,066 –> 00:59:43,900
but I’m also thinking like herbaceous

2179
00:59:43,900 –> 00:59:47,066
I see so like fennel

2180
00:59:47,766 –> 00:59:50,166
fennel frond and like

2181
00:59:51,066 –> 00:59:53,033
keeping that in mind when you’re making dishes

2182
00:59:53,033 –> 00:59:54,433
like if you’re making it

2183
00:59:54,433 –> 00:59:55,700
if you’re making root vegetables

2184
00:59:55,700 –> 00:59:57,666
and then you’re putting a bunch of dill and fennel

2185
00:59:57,666 –> 00:59:58,666
frond on it

2186
00:59:58,766 –> 00:59:59,800
and think about that

2187
00:59:59,800 –> 01:00:00,500
and some butter

2188
01:00:00,500 –> 01:00:02,333
yeah chardonnay

2189
01:00:02,366 –> 01:00:04,233
and then with your stuffing

2190
01:00:04,233 –> 01:00:06,000
with your dressing for the evening

2191
01:00:06,366 –> 01:00:09,966
sage and Rosemary and thyme and

2192
01:00:10,200 –> 01:00:13,000
nutmeg and clove and cinnamon and thyme

2193
01:00:13,000 –> 01:00:15,166
spice and stuff like that you know

2194
01:00:15,166 –> 01:00:15,800
and honestly

2195
01:00:15,800 –> 01:00:18,066
Thanksgiving is the perfect time of year

2196
01:00:18,066 –> 01:00:19,733
the holidays are the perfect time of year

2197
01:00:19,766 –> 01:00:22,100
to pour yourself a small glass of something

2198
01:00:22,100 –> 01:00:23,766
and go take a bite of everything

2199
01:00:23,766 –> 01:00:25,666
that’s out there with that thing

2200
01:00:25,666 –> 01:00:28,000
and then pour yourself a glass of something different

2201
01:00:28,000 –> 01:00:28,900
and take it like it’s

2202
01:00:28,900 –> 01:00:30,766
it’s it is the perfect

2203
01:00:30,800 –> 01:00:31,766
like pairing

2204
01:00:31,766 –> 01:00:33,300
experimentation platform

2205
01:00:33,300 –> 01:00:34,800
because you’re supposed to be eating all day

2206
01:00:34,800 –> 01:00:36,500
you’re supposed to be gnoshing all day

2207
01:00:36,700 –> 01:00:38,400
and there’s lots of booze around

2208
01:00:38,400 –> 01:00:40,433
and so you can just like play with it all

2209
01:00:40,433 –> 01:00:41,666
and then you can tell everyone

2210
01:00:41,666 –> 01:00:43,033
like the fun things you’re trying

2211
01:00:43,033 –> 01:00:43,800
cause that’s really fun

2212
01:00:43,800 –> 01:00:44,900
when you find something that like

2213
01:00:44,900 –> 01:00:46,666
breaks your neck a little bit and you’re like whoa

2214
01:00:46,666 –> 01:00:47,966
what’s that going

2215
01:00:47,966 –> 01:00:49,300
and telling your family or friends like

2216
01:00:49,300 –> 01:00:50,633
didn’t try this with that

2217
01:00:50,633 –> 01:00:52,233
and then getting them to experience it

2218
01:00:52,233 –> 01:00:53,500
it can be really a lot of

2219
01:00:53,500 –> 01:00:54,166
understood hey

2220
01:00:54,166 –> 01:00:55,166
did you try this with a lemon

2221
01:00:55,166 –> 01:00:56,466
you didn’t try this with a lemon

2222
01:00:57,100 –> 01:00:59,766
thanks for not listening sorry

2223
01:01:00,300 –> 01:01:02,666
hey peanut butter and pizza

2224
01:01:02,966 –> 01:01:04,800
how does the

2225
01:01:05,000 –> 01:01:06,533
tomato sauce

2226
01:01:07,033 –> 01:01:08,900
acidity in the tomato sauce on the

2227
01:01:08,900 –> 01:01:10,233
acidity of peanut butter

2228
01:01:10,233 –> 01:01:10,800
and then the

2229
01:01:10,800 –> 01:01:11,400
some peanut butter

2230
01:01:11,400 –> 01:01:12,366
is this one

2231
01:01:12,466 –> 01:01:14,666
having a little bit more can of structure to kind of

2232
01:01:14,866 –> 01:01:16,866
brace the oiliness

2233
01:01:16,866 –> 01:01:17,433
that I mean

2234
01:01:17,433 –> 01:01:19,300
I’ve had pizzas where I have to like

2235
01:01:19,466 –> 01:01:22,200
either put a bunch of Parmesan cheese on top of it

2236
01:01:22,200 –> 01:01:24,933
or put a napkin on top of it

2237
01:01:25,433 –> 01:01:27,400
the tannins that you buy in this

2238
01:01:27,966 –> 01:01:29,033
would perfect yeah

2239
01:01:29,033 –> 01:01:29,833
hundred percent

2240
01:01:30,666 –> 01:01:31,933
yeah for sure

2241
01:01:33,433 –> 01:01:36,700
all right I think we should open it up to happy

2242
01:01:36,700 –> 01:01:37,833
our style what do you think

2243
01:01:37,833 –> 01:01:38,366
so people can

2244
01:01:38,366 –> 01:01:40,200
just get on camera and tell us what they’re planning on

2245
01:01:40,200 –> 01:01:41,300
I’d love to see your faces

2246
01:01:41,300 –> 01:01:42,300
yeah we’d love to see your faces

2247
01:01:42,300 –> 01:01:43,733
we’d love to hear what you’re planning on

2248
01:01:44,200 –> 01:01:44,800
for Thanksgiving

2249
01:01:44,800 –> 01:01:46,900
we invite you and let’s

2250
01:01:46,900 –> 01:01:47,800
let’s check cause we

2251
01:01:47,800 –> 01:01:48,666
and let’s let’s do

2252
01:01:48,666 –> 01:01:50,633
I know a lot of times some people drop off

2253
01:01:50,633 –> 01:01:51,700
cause it makes them a little nervous

2254
01:01:51,700 –> 01:01:53,066
that we’re letting people turn

2255
01:01:53,066 –> 01:01:54,433
but you don’t have to turn your camera on

2256
01:01:54,433 –> 01:01:55,766
you can still say incognito

2257
01:01:55,800 –> 01:01:57,866
but in case you do have to drop off

2258
01:01:57,866 –> 01:01:59,766
thank you for joining us tonight

2259
01:01:59,766 –> 01:02:02,000
we hope you have a wonderful Thanksgiving

2260
01:02:02,000 –> 01:02:05,200
and we hope that this encourages you

2261
01:02:05,300 –> 01:02:07,300
to try a lot of different wines with foods

2262
01:02:07,300 –> 01:02:08,000
and figure out

2263
01:02:08,000 –> 01:02:09,200
like what works and what doesn’t

2264
01:02:09,200 –> 01:02:09,966
and report back

2265
01:02:09,966 –> 01:02:11,866
let us know what you find that’s kind of shocking

2266
01:02:11,866 –> 01:02:12,566
or surprising

2267
01:02:12,566 –> 01:02:17,666
or we hope that these two are as accessible as possible

2268
01:02:17,666 –> 01:02:19,300
because I do feel like they’re very versatile

2269
01:02:19,300 –> 01:02:22,033
and the fun is branching out from these ones

2270
01:02:22,033 –> 01:02:23,066
and if you like them

2271
01:02:23,066 –> 01:02:24,600
if you go online and order them now

2272
01:02:24,600 –> 01:02:25,066
like we said

2273
01:02:25,066 –> 01:02:26,266
they are very reasonably priced

2274
01:02:26,266 –> 01:02:27,833
so which is perfect for the holidays

2275
01:02:27,833 –> 01:02:29,566
because as people drink throughout the day

2276
01:02:29,566 –> 01:02:30,366
you don’t want to have like

2277
01:02:30,366 –> 01:02:32,733
these super crazy expensive bottles out there right

2278
01:02:32,866 –> 01:02:34,266
these are really nice for that

2279
01:02:34,266 –> 01:02:36,500
and I think maybe if you order today

2280
01:02:36,766 –> 01:02:38,233
you you might be able to get them in time for

2281
01:02:38,233 –> 01:02:38,800
Thanksgiving next week

2282
01:02:38,800 –> 01:02:40,400
they’re pretty on it with the shipping

2283
01:02:40,400 –> 01:02:43,600
and they turn things around very quickly so um yeah

2284
01:02:43,600 –> 01:02:44,833
I think that might be Easter

2285
01:02:44,833 –> 01:02:46,200
so if you like them

2286
01:02:46,200 –> 01:02:46,833
and don’t forget

2287
01:02:46,833 –> 01:02:48,800
if you aren’t a SipScout member currently

2288
01:02:48,800 –> 01:02:50,033
we have the amazing holiday

2289
01:02:50,033 –> 01:02:51,566
experience coming up next month

2290
01:02:51,566 –> 01:02:53,366
so order that by the end of the month

2291
01:02:53,366 –> 01:02:55,833
so that we’ve got a s’mores old fashioned

2292
01:02:55,833 –> 01:02:58,066
a spiced cranberry gimlet

2293
01:02:58,200 –> 01:03:01,066
and gingerbread espresso martini

2294
01:03:01,066 –> 01:03:03,266
we’re gonna have a lot of fun for that so alright

2295
01:03:03,266 –> 01:03:04,066
I’m gonna um

2296
01:03:04,066 –> 01:03:07,266
you’ll get a notification on your thing that you can

2297
01:03:07,266 –> 01:03:09,166
be upgraded to panelist

2298
01:03:14,833 –> 01:03:15,700
happy holidays

2299
01:03:15,700 –> 01:03:17,900
until we say Happy Holidays next

2300
01:03:17,900 –> 01:03:18,666
Happy Thanksgiving

2301
01:03:18,666 –> 01:03:21,066
and then we’ll say Merry Christmas next time

2302
01:03:21,066 –> 01:03:23,566
but cheers everyone