Holiday Wine Pairing SipScout Party

Holiday Wines featuring Jax Vineyards & Food Pairing Tips

SipScout Craft Alcohol Membership Club – November 2023

This month we’re helping our SipScout members get ready for the holiday season by showcasing two of our favorite wines, from Jax Vineyards, for your Thanksgiving and Christmas table. We also have a robust discussion about food pairing principles and how to think about selecting other drinks, like cider or beer, for your holiday dinners.  

Highlights

This month our SipScout members are sipping on:

1) Y3 Chardonnay
2) Y3 Pinot Noir

Upcoming SipScout kits feature a holiday mixology class, Eden craft cider tasting, aquavit and Easter cocktails, and more! All SipScout kits include enough alcohol for 2 guests to share and often some fun, extra bonus goodies to up your home drinking game as well! Join SipScout or give the gift of SipScout today!

Brother and sister team, Trent and Kimberly Jackson collaborated with their vintner “green thumb” father to found their first label in 1996. Over time the two identified their unique niche among next generation wine enthusiasts. Outliers from the dominating short list of old school napa wineries, the two saw an opportunity to buck the “en vogue” winemaking style of their day to focus on the unique terroir of their family vineyard. After all, “change comes first at a small scale driven by the smaller more nimble producers.”

Soon after, cult Winemaker Kirk Venge was recruited to create balanced wines reflecting varietal character and a sense of place. Passionate about our vineyard site, integral to our clone and root stalk selections, and now 15 years in, Kirk has reinforced their instinct that focus should always be on “sense of place” to understand the nuances that allow us to make great wine.

Jax Vineyards

https://jaxvineyards.com/

Read the transcript

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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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00:07:24,633 –> 00:07:25,633
that air in there

258
00:07:25,633 –> 00:07:26,766
you don’t want any air in there

259
00:07:26,766 –> 00:07:29,333
so you wanna downsize it to whatever size container

260
00:07:29,500 –> 00:07:29,800
and you know

261
00:07:29,800 –> 00:07:31,600
this is a little bit more specifically

262
00:07:31,600 –> 00:07:32,933
purpose than maybe

263
00:07:33,066 –> 00:07:33,700
quote unquote

264
00:07:33,700 –> 00:07:35,466
fancier than yeah

265
00:07:36,233 –> 00:07:37,366
yeah your ball jar

266
00:07:37,366 –> 00:07:38,066
but we’ve had

267
00:07:38,066 –> 00:07:40,166
plenty of line in just fine

268
00:07:40,166 –> 00:07:41,466
yeah anyway

269
00:07:41,466 –> 00:07:43,100
you can remove the headspace

270
00:07:43,100 –> 00:07:44,800
the oxygen or the air in

271
00:07:44,800 –> 00:07:46,300
the oxygen they’re in

272
00:07:46,366 –> 00:07:48,100
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

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About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Until next time… Drink craft and drink the world. Cheers!

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