Wine & Chocolate Pairing for Valentine’s Day

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Hello Hello everyone welcome to another 
edition of the SipScout party Happy Happy  

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Thirsty Thursday yeah that’s right I think 
we designed it that way to always say happy  

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Thursday Thursday yeah yeah exactly we’re super 
excited to drink some delicious wines with you  

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guys today and taste some extraordinary 
chocolates yeah yeah I’m happy belated  

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Valentine’s Day we’re wearing on our pink 
and purple I suppose this is my wine shirt

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but yeah we thought was fitting this month to do a 
little perfect pairing a little wine and chocolate  

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pairing to keep the love going perfect pairing is 
a little bit of a nod to our partners uh this this  

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month um Master of the world was founded by our 
co-founded by a master Sommelier Evan Goldstein  

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and he wrote the book literally on pairing wine 
and food it’s called Perfect Pairings yeah and  

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it’s a great book yeah he’s got a delightful 
follow-up called Daring Pairings if any of you  

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are looking for further reading on the tenants 
of food and wine pairing after hearing about you  

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know some of the ideas that we’ll discuss today 
highly recommend those books absolutely absolutely  

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um yeah and if you know you’re willing 
we’d love it for you to throw in the chat  

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where you’re joining us from anything you’re 
specifically excited about or any questions you  

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have throughout the whole time and you know 
we are gonna I think we should get started  

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we’re just kind of rambling on here as well 
but let’s get started officially so welcome  

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everyone for those of you who don’t know me 
I’m Suzanne I’m the founder of The Crafty Cask  

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my name is Evan I am a certified sommelier 
and your co-host today for the SipScout party  

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um and at The Crafty Cask we celebrate and support 
craft alcohol makers that is what we are all about  

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ah Arizona I work from Arizona as well yeah 
um although it’s foreign white and chocolate  

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um yeah and so we celebrate craft alcohol makers 
and we’re super excited this month to partner  

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with mask of the world as Evan was saying um you 
want to talk a little bit about master the world  

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before we jump in because you may have noticed 
those of you who are recurring SipScout members  

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that your box looked a little different this time 
and the items as well um yeah so Master The World  

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Is A pretty new uh endeavor as I mentioned Evan 
Goldstein along with Limeng Stroh co-created this  

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wonderful brand to help spread the knowledge of 
wine um it’s initially it was created primarily  

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for people in the industry that were really 
focused on diving deep and um people like this  

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guy yeah sommeliers and people training to come 
small days people work in the industry yeah that  

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was kind of their primary focus initially and then 
they branched out into the general consumer and  

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they provide uh tastings of you know individual 
body bottlings from all over the world in a manner  

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in which you have an opportunity to blind taste 
them um in uh you know whatever different way that  

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you would like you can sit at home and kind of go 
through them on your own or if you’d like you can  

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go through them um in a guided way not unlike 
I guess in some ways what we’re doing today  

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um but with the help of Evan himself as well 
as a couple of other Master sommeliers if you  

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are uh really into wine you might recognize 
the names Madeleine Trip on and uh Tim Gazer  

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so the three of them host monthly webinars 
that really just focus exclusively on wine  

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um and we were delighted to discover them and even 
more delighted to be able to share them with you  

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in this context today yeah exciting and one of the 
reasons we were delighted to discover them is as  

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you might imagine with our SipScout kits you know 
every month we’re trying to send you different  

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things why in one month whiskey another month um 
craft beer or crack cider all sorts of things one  

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is one of the more challenging ones because it 
comes in larger format bottles um and as much as  

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we would love to send you three large bottles of 
wine that’s you know the price point might be a  

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little tough on maybe one day um but so they are 
really have nailed this expertise of partnering  

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with craft wineries all over the world really um 
and remodeling them in a way that keeps them fresh  

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keeps them you know ready to drink again doesn’t 
kind of sacrifice any of that which is really hard  

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for most small winemakers to do so they’re also 
providing a nice service for craft wine makers  

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to get their wine out in front of people through 
their program and through ours now as a partner

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um so as we get started should we first just 
kick off with a little cheers with the Rioja  

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yes that’s where we’re going to start 
today uh and where all the front labels  

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are the same if you look on the back 
you might have to pull your spectacles

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um but the first one here is the bodega um 
boronia is a producer primarily of Rioja wine  

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um and this is a Reserva um delicious wine and 
uh yeah let’s have a little cheers yeah thanks  

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for being here and uh we hope you like these ones 
yeah and at any time please feel free to unmute  

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yourself oh even though it yells at me I cheers 
and then I start talking as long as you don’t  

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put your glass down I think it’s okay I think 
it’s like bad luck or something right hold on

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while we’re here um feel free to unmute 
yourselves at any time we do this in  

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um meeting format instead of webinar format so 
that you can turn on your cameras unmute yourself  

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talk with us and actually feel like you’re kind 
of here with us um so feel free to do that or  

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feel free to throw questions or comments in the 
chat and we’ll kind of keep an eye on that as well  

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all right so our plan for this evening is 
first we’re going to talk a little bit about  

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food pairing because as we get into the wines we 
want you to be tasting them with the chocolates  

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that we send to you and so one key is how to 
do food pairing so feel free to be sipping on  

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your Rio Hall a little bit while we’re and if 
you want to pour all three next to each other  

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we often do that ourselves um we’re choosing 
not to today for whatever reason I guess we’re  

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closely because we want to try these with all 
fruit chocolates and be able to use at least  

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that was my thing but you can feel free to pour 
out all three if you want and kind of hop out

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between the different chocolates and the different 
wines as well although we do have the recommended  

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pairings from Evan Goldstein um that he provided 
with us of which chocolates and things will  

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go best and that is what you see here in your 
SipScout report so that same order that’s going  

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down is the same order that we would recommend 
pairing in as well but we would also recommend  

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pairing you know while the uh while the borobia 
here is across from the dark chocolate with the  

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lavender and black currant it’s so good right 
um we would recommend that you try the all three  

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wines with all three chocolates very much so yeah 
and we’re going to talk about that so are you all  

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familiar with food pairing do you feel like you 
do food pairing kind of in your day-to-day life  

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um do you enjoy kind of throw it in the 
chat just or unmute yourself and let us know

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anyone anyone I’m always up with bearings 
it’s wonderful so do you do them yourselves  

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am I pronouncing your name right to Mary to 
Marie um I can’t say I mean I we’ve gone out  

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to dinner and done like pairings and stuff 
but um I don’t necessarily do them myself  

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you’re cool great um yeah and that’s that’s true 
a lot of people you know a lot of us have had are  

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fortunate enough to have had an experience where 
you can actually you know go out to dinner and  

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pay for this food and wine pairing um Sonya is 
it Sonya or Sonia you’ll have to tell me I know  

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that’s that’s a pet peeve with with names that 
have two different pronunciations sometimes um

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but um we often have the benefit of doing that 
with the guided sommeliers and the chefs and  

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they’re you know doing that for us but then 
when we go home we don’t necessarily know how  

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to do it ourselves and so this is something that 
I personally really love you know I’ve learned a  

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lot about wine since knowing Evan he’s taught me 
so much and one of the things I’ve really kind of  

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glommed on to that he certainly does a lot as well 
but I kind of just like to do it all the time in  

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my spare time and I’m constantly running to our 
bridge and be like oh I think this might taste  

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good with that and kind of playing with it um is 
food pairing and it’s a lot of fun once you really  

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understand a little bit of the mechanics behind it 
so yeah the exploration of it can be very exciting  

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um you know I imagine that in any number of you 
have probably kind of heard the basic Penance uh  

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one of the most commonly recited ideas of food 
and wine pairing is simply the idea of white  

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with chicken or fish and red with you know um 
pork steak lamb things with four legs I guess  

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instead of two or fins yeah um and well that has 
been guidance for a very long time yeah and it’s  

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it’s a great starting point um there are other 
components of course in a dish other than just  

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the protein yeah uh so I mean it’s a little 
restrictive as well like it can be a little  

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restrictive yeah yeah uh so understanding a little 
bit more about what goes on in your mouth when  

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you are enjoying food and when you’re enjoying 
the wine and when you’re enjoying both together  

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um can be something that’s very illuminated uh 
Sonia I’m glad you like the definition yeah yeah  

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when both are better together right yeah and 
that’s what we’re really going for so yeah so  

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let’s talk about that a little bit so when we when 
we talk about food pairing you know what one of  

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the big things that’s important to think about 
is you actually want the food and the drink in  

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your mouth at the same time in order to really be 
saying you’re pairing them so a lot of people just  

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eat the food take a sip of a line eat the food 
and they’re like oh that’s a good pairing you’re  

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eating them together you’re drinking them together 
but to assess it what you want to do in here let’s  

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let’s just practice it with this first one I 
like it um so oh yeah I’m on the wrong one you’re  

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taking the wrong chocolate so if you want to open 
up your lavender current um this is the one we  

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recommend pairing for your house so what you would 
do is you would take a sip of wine first like we  

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just did and so let’s take a sip of wine and then 
if you want to talk a little bit about the wine

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um

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and of course before you take yourself while 
you’re taking your sips stick your nose in that  

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glass get it deep in the glass really breathe 
it in a big part of what you taste comes from  

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your nose which is why when you have a cold and 
you eat something delicious and you’re like oh  

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man it tastes like nothing right because your 
nose is stuffed and so make sure you’re really  

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inhaling as you’re taking your sips and 
then after you’ve taken a sip take a bite  

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with a nice dark chocolate I don’t let it 
melt slowly soften oh no I messed us up  

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babe I put them in the wrong order I did the 
wines starting on your side and chocolate’s  

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starting on my side well that chocolate’s so 
delicious I’m gonna give that one some of that

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and then before you swallow the 
chocolate that’s in your mouth  

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what you want to do or on your second 
bite of chocolate I don’t actually yeah  

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um at some point you want to take a sip of wine 
while the chocolate is sold or not or whatever  

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food it is that you’re pairing with right and 
then kind of chew them together and finish  

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chewing the chocolate with a little bit of that 
wine liquid the liquid from the wine in your mouth  

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and then see what’s going on and it’s important 
though that you assess the wine first you assess  

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the food first and then you kind of assess them 
together all right now that’s the true that’s  

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the true representative here I was going to 
say the lavender is very subtle in that one

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um

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yeah those play very nice together so what do you 
notice with the chocolate and the line when you  

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do them together well first I wanted to say 
um the earlier kind of idea of food and wine  

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pairing for me which is not wrong and Suzanne 
kind of touched on this is eating something and  

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then having a sip of wine and taking a bite back 
and forth and you can kind of get a sense of a  

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good pairing because the sip of wine will make 
you want to take another bite of the food which  

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then what you make you want to take another 
sip of the wine kind of continually seesawing  

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back and forth uh the nice thing about having them 
both in your mouth at the same time is that they  

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reach that equilibrium where they’re both you 
know interacting and uh giving you the sensations  

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at the same time right um so one of the foremost 
things that I notice is that the kind of grip that  

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you get in this um the tannins from this Rioja um 
riojas tend to be pretty stout in that capacity  

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um the brightness the uh fruit component is often 
very nicely contrasted by that drying element  

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and I feel like the chocolate helps to kind of 
soften that a little bit um oftentimes riojas are  

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consumed 10 plus years after the Vintage date this 
one I think is a 2016. uh yeah 2016 or service so  

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we’ve got you know seven years in now so we’re 
getting to a point now with this wine um where  

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it really is starting to soften in these ways the 
fruit is becoming a little bit more um you know  

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more student perhaps instead of fresh fruit yeah 
for sure um and then the chocolate really helps to  

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kind of pull that floral component out that’s what 
I was gonna say yeah I hate when I have something  

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I’m going to say and then the Somalia beats me to 
it and I’m like what the hell were my words I’m  

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gonna say when I drink the wine with the chocolate 
the floral elements of the lavender really come  

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through versus often I feel like lavender can be 
a little soapy to me if it’s if it’s a heavy hand  

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with it but it really reminds me a little bit like 
oh this is a flower um when I drink it together

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good point Sonya so yeah you also are looking for 
you know the interactions in the other direction  

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so the way that the chocolate is very pronounced 
with that black currant and the lavender shining  

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boot having the tannins and you know the alcohol 
component of the wine helps to kind of wash your  

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palate off and allows it to not kind of you 
know coat as thickly as it would if you were  

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just eating the chocolate on its own right right 
and what we’re looking for here you know and and  

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this is why we want you while you know we very 
much trust Evan goldstein’s guidance on what’s  

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a pair of what here um but we want you to try all 
three chocolates with all three wines because you  

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want to start to get practice at identifying for 
yourself when you have them open your mouth and  

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you’re kind of like you know that neutral you 
know cool good but that’s a good pairing if  

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they’re both equally as good and like nothing 
and but you also want to notice if it makes one  

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of them worse right like all of a sudden you’re 
like oh weird there’s like a weird bite in the  

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line when I have it with that food or it makes 
the food kind of any or whatever the case may  

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be you want to be able to notice that and say 
oh that’s not such a good pairing because it’s  

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making one of them worse and then of course what 
you’re looking for is when both of them get better  

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right when you’re like the line is better with the 
chocolate the chocolate is better with the wine  

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I do not want to eat them apart from each other 
ever again right like that is a great blueberry  

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um and you know if you come across something 
and you order a glass of wine and you think  

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it’s going to go well to something and it 
doesn’t then you can just go back to the  

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eating your bite and then taking a simple 
wine you’re all good um so but it’s really  

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fun you know it is it can be very magical um and 
sometimes when you when you have a glass of wine  

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that maybe you don’t love as much you know you 
take a few sips and you’re like this is what I  

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was expecting and I’ll try it with every single 
bite of food on your plate because there might  

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be a bite of food on that plate that all of 
a sudden makes that wine shine where you were  

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just like oh wow now I love this wine and that is 
so much fun when that happens when it really just  

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changes your opinion about the food or the wine 
very much so yeah um so kind of stepping back a  

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little bit outside of this specific area uh some 
of the broader ideas behind food learning pairing  

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um you know the idea of having white wine 
with chicken or fish and red wine red meat  

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um is an idea of kind of complementary uh pairing 
where generally you want to [ __ ] or pair things  

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of equal weight so you don’t want to have a salad 
with a big full body red wine and you don’t have a  

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steak with like a light Zippy something you want 
to walk um equal weight is something that helps  

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balance and helps them complement each other 
in a you know more enjoyable ways that makes  

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perfect sense and I’ve been hearing you talk about 
wine and you’ve been talking to me about wine for  

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years and years and I don’t feel like I’ve ever 
heard you say that wow yeah I’ve been remiss no I  

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mean I’m sure you have I just like that they’re 
like oh yeah that makes sense like wait right  

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um and that’s you know one approach to pairing 
um equal weight is something that I think  

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follows throughout but you can have complimentary 
pairings and then you can have contrasting parents  

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so sometimes you’ll have a dish that has a really 
rich sauce and you don’t necessarily want to serve  

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that wine or serve that dish with a wine that 
is very rich and full body oftentimes you want  

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to do a contrasting parent so you have something 
that cuts through that and cleanses your palate  

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um so like a beurre blanc sauce rich with butter 
having something acidic to cut through the acidity  

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I’m sorry to cut through the butter will kind of 
reset your power each time and keep the uh the  

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richness of The Verve from becoming overwhelming 
um but other times you want richness with richness  

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a little bit right so one of our one of our 
favorite food pairings is Chardonnay and popcorn  

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um and so you know and and that is one of the 
things I tend to like chardonnays that are a  

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little leaner not The Buttery kind of chardonnays 
but when I’m eating buttery popcorn a buttery  

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Chardonnay with buttery popcorn is magical 
like really really quickly and then there’s  

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another component that needs to be addressed 
in that saltiness so you know within any dish  

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you’ve got kind of four primary components 
you’ve got saltiness you’ve got acidity  

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um you’ve got the Savory characteristic of it 
and then you’ve also got any spice components  

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um with wine there’s a similar balance with the 
components in a glass of wine again acidity but  

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then alcohol uh the tannins that we refer 
to earlier that kind of drying sensation  

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um as well as the fruit characteristic sometimes 
you might get a little bit of a Savory note in  

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some wines but it’s not nearly as common um so 
those were to balance a dish in the food sake and  

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then to balance a glass of wine in the wine safe 
but there’s a cross balance that happens as well  

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um and so if you’ve got a dish that is not quite 
salty but it’s right there serving that with the  

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wine that’s higher in alcohol is actually going 
to enhance that saltiness um the same thing goes  

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for spice alcohol increases spice so if you’re 
eating chicken wings and you know buffalo wings  

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and then you take a shot of whiskey the buffalo 
wings all of a sudden become really spicy  

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um sugar works in the opposite way if you’ve 
got a wine that’s got a little bit of sweetness  

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that’s going to temper saltiness and it’s going 
to temper um uh I’m sorry spiciness um so yeah  

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those are some ideas pairing acidity with 
acidity you know with your when you’re having  

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maybe a salad a white dish um with a with a 
bright vinaigrette and perhaps some acidic  

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cheese like goat cheese fresh goat cheese you 
want to have a wine that’s acidic too because  

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otherwise the wine will feel really flabby 
with the brightness of the the uh the salad  

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00:20:18,060 –> 00:20:25,620
um what’s another kind of classical with richness 
um you guys know what the classic pairing  

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00:20:26,460 –> 00:20:36,240
um with a French softens which is a really rich 
very sweet viscous um sweet white wine uh foreign

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00:20:36,240 –> 00:20:48,120
approaches broadly speaking and that’s 
complementary and contrasting pairings  

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um pairing weight with weight is another 
component and then the individual ingredients  

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00:20:54,720 –> 00:21:02,940
um you know to kind of recap what I said there 
uh tannins are very very healthily paired with  

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anything that’s rich in fat and protein um alcohol 
is paired better with things that are low in spice  

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and salt unless you want to amp up the spice or 
the salt in the dish acidity goes with acidity  

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um and then the big picture are all 
non-withstanding one of my favorite ideas is that  

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um sauce is the trump card 
doesn’t matter what the dish is  

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if you have a certain type of sauce on it it 
will completely and drastically change the flavor  

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profile of the dish as you well know you know you 
can have chicken piccata or you can have chicken  

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00:21:40,800 –> 00:21:46,200
cacciatore chicken parmesan and all three are very 
different they’re all very different and they’re  

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going to compel you to have a different wine with 
each one and that’s where that original pair and  

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00:21:50,880 –> 00:21:57,120
guidance that came out you know way back when of 
like chicken you always do white wine with we’re a  

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little like yeah yeah but like because really you 
want to be thinking about the sauce and the sides  

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and the overall like kind of flavor components 
of things versus just what the protein is  

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um I really like this this is a delicious 
delicious one um you want to tell us a little  

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bit about Rioja in general or does anyone have 
any questions before we please feel free to like  

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00:22:17,700 –> 00:22:22,500
jump in and just talk over us because we’ll just 
we’ll just keep laughing at you about mine yeah

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questions I just think this is really interesting 
I don’t know very much about wine and especially I  

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tend to be um the lighter you know white wines 
the peanuts the chardonnays and stuff so I’m  

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wanting to learn more about Reds and differences 
and so I just find this really interesting so  

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00:22:48,060 –> 00:22:54,120
I appreciate it great when you drink Reds what 
types of Reds do you typically gravitate towards  

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00:22:54,840 –> 00:23:01,740
probably sweeter I’m trying to expand my palette 
well well hopefully these wines today will be a  

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00:23:01,740 –> 00:23:07,080
nice introduction to you for uh for future red 
wine drinking and that’s really common also I  

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feel like it’s very common that people when they 
you know get into wine they start with whites um  

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00:23:11,760 –> 00:23:15,780
yeah and those sweeter whites do when they start 
with sweeter whites and then they slowly move to  

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dry whites and then they start to move to Sweeter 
Reds and then they slowly move the dry Reds and it  

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makes perfect sense it’s the same way children’s 
palettes kind of evolve over time as well you know  

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when we’re first born like those sweet receptors 
are what we want and it’s all sugar that everyone  

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loves and then you know and bitter is like 
horrible when you’re a child and then as you  

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get older you start to really like bitter you 
start to like spinach you start to like these  

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things so your palette is constantly changing and 
constantly evolving and the more inputs you give  

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00:23:44,580 –> 00:23:49,260
it the more experiences you give it with things 
that you think you don’t like but like oh wait but  

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00:23:49,260 –> 00:23:54,900
I couldn’t do like that the more it starts to get 
used to those things and adapt essentially yeah  

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00:23:54,900 –> 00:24:02,100
there’s a some fascinating kind of anthropological 
reasons for all this but in general things that  

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are sweet of sugar which are calories and that’s 
often something that you know 30 000 years ago  

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we were always on the lookout for something that 
was sweet that was good and things that are bitter

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00:24:12,900 –> 00:24:21,600
yeah and so it’s our bodies preventing harm 
um we’re in a fascinating article during the  

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pandemic that indicated that uh wine shrinkers 
uh particularly people that were pursuing wine  

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in a more Academic Way sommeliers um and the 
such and people that enjoyed dry red wines  

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00:24:36,600 –> 00:24:44,340
um had a little bit higher immune response 
and have less likelihood to get sick from  

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00:24:44,340 –> 00:24:49,440
covid because their immune system was bolstered 
simply by the fact that they were more frequently  

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00:24:49,440 –> 00:24:55,500
drinking and consuming things that were bitter 
and that bitterness is in you know in small doses  

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00:24:56,340 –> 00:25:00,720
um and even in large doses if it’s not actually 
toxic it still is triggering your immune system  

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00:25:00,720 –> 00:25:06,240
thinking that you just ingested something that 
could possibly be toxic and so that consistent  

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00:25:06,240 –> 00:25:11,940
like bolstering of your immune system from 
consuming things that are bitter helped to  

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00:25:11,940 –> 00:25:17,880
prevent them from getting sick to I guess 
you know the scientifically notable degree  

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00:25:17,880 –> 00:25:23,100
enough to say something about it in an article 
well when we drink we drink a lot of wine and  

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00:25:23,100 –> 00:25:30,060
it took us what almost two and a half years to 
get covered so maybe there’s something I think  

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00:25:30,060 –> 00:25:34,560
you just gave me another reason to drink wine 
that’s right that’s right I like it exactly  

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00:25:34,560 –> 00:25:41,520
alcohol kills bacteria you know um so yeah 
that’s great I love that the the community  

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tables so you can meet new people and wine parent 
dinners yeah I mean doing this with other people  

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00:25:46,020 –> 00:25:49,560
that’s honestly the best way to do it anyways 
to go out with a group of friends too and just  

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00:25:49,560 –> 00:25:53,340
everyone orders different things you order a 
couple different glasses of wine and you all  

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00:25:53,340 –> 00:25:58,620
just kind of share and I know postcode maybe that 
doesn’t feel as good anymore I mean alcohol kills  

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00:25:59,340 –> 00:26:06,240
um so yeah oh thanks Danica we love we 
love sharing fun facts yeah for sure  

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00:26:07,860 –> 00:26:14,460
um so a couple of fun things about this wine Rio 
in general um riojas are wines made from primarily  

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a great called temper Neo uh there’s sometimes 
a little bit of Grenache blended into them  

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00:26:20,280 –> 00:26:27,420
um and I mentioned in the uh the notes there in 
years in your SipScout report that this style is  

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00:26:27,420 –> 00:26:32,760
a little bit more modern um and that’s primarily 
the use of French Oak oftentimes historically  

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00:26:32,760 –> 00:26:39,120
riojas were made with American Oak and just to 
kind of a neat comparison side by side between  

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00:26:39,120 –> 00:26:47,400
French Oak and American Oak uh American Oak is by 
and large grown in Latitude that is further south  

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00:26:47,400 –> 00:26:55,020
from most of the France the forests in France uh 
as a result you get more sunshine and it’s warmer  

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00:26:55,020 –> 00:27:03,240
and so those American trees grow quicker and as a 
result when you cut them down you can see that the  

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00:27:03,240 –> 00:27:11,580
rings that form uh you know the country are space 
based more widely apart um each ring is another  

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00:27:11,580 –> 00:27:17,520
season of growth and if it grows faster that ring 
is going to be wider than it is you know growing  

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00:27:17,520 –> 00:27:23,940
in a colder climate where it grows more slowly and 
then as a result the barrels that are made from  

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00:27:23,940 –> 00:27:30,420
American Oak as opposed to the French Oak have 
grain you know the wood grain is not as tight  

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00:27:31,500 –> 00:27:37,800
um the impact that that has on wine is that more 
of the flavor of the barrel more of the Aromas  

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00:27:38,700 –> 00:27:45,120
um more of the tannins will be released into the 
barrel with less time and so part of the reason  

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00:27:45,120 –> 00:27:50,340
that oftentimes real house or drink much later 
is because that you know time that they spend  

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00:27:50,340 –> 00:27:56,220
in American oak versus French Oak gives them a lot 
more Oak characteristic that needs time to soften  

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00:27:56,220 –> 00:28:02,460
up um French oak by contrast is just the opposite 
you don’t get quite as much from French Oak in the  

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00:28:02,460 –> 00:28:09,000
same amount of time because it is a tighter green 
uh the combination that um that aronia uses both  

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00:28:09,000 –> 00:28:13,440
French and American Oak gives you a little bit 
of a flavor profile of the oak but still has that  

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00:28:13,440 –> 00:28:20,400
backbone and that longevity from the American 
Oak so some really nice uh aromatic profiles  

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00:28:20,400 –> 00:28:25,680
coming from both of those you know Oak usages 
in this one what aromatic profiles are useless

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00:28:26,400 –> 00:28:34,260
with regard to the Oak profile um some of 
the things that you might be able to pull  

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00:28:34,260 –> 00:28:40,380
out here uh one vanilla that’s a very common 
uh component that you get from the oak that  

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00:28:40,380 –> 00:28:44,760
comes from both French Oak and American Oak but 
it does come a little bit more prominently from  

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00:28:44,760 –> 00:28:54,300
American Oak American Oak also tends to have a 
bit more herbaceous kind of green uh elements to  

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00:28:54,300 –> 00:28:58,680
it sometimes even like a like a eucalyptus 
element something that’s like mentholated  

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00:28:59,700 –> 00:29:05,160
um I’m not getting that strongly in this 
one but maybe like a little bit of uh Bailey

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00:29:07,200 –> 00:29:17,220
um and then you’ll also get uh elements like um 
coffee and uh cocoa and that’s more that’s not  

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00:29:17,220 –> 00:29:21,840
necessarily the oak itself it’s more from the 
toasting of the inside of the barrel which is  

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00:29:21,840 –> 00:29:26,400
going to caramelize the natural sugars that 
are in the barrel um and that caramelization  

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00:29:26,400 –> 00:29:32,940
uh kind of seeps into the wine as well during 
the aging process so yeah some some nice uh  

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00:29:32,940 –> 00:29:38,460
some nice stewed fruits um a little bit of 
blue fruit a little bit of like blueberry

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00:29:40,800 –> 00:29:46,260
um stewed fruit is you know you’ll hear 
Evan talk a lot you know he won’t he’ll  

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00:29:46,260 –> 00:29:52,920
very rarely just say cherry sulfate just say 
blueberry though right but he he often will  

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00:29:52,920 –> 00:30:01,140
say stewed cherry or like a cherry lozenge or 
a cherry cough syrup or a fresh cherry or you  

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00:30:01,140 –> 00:30:05,820
know and those qualifiers are the more you do 
this the more you practice this the more you  

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00:30:05,820 –> 00:30:10,320
want to kind of push yourself a little bit to 
do that because it helps pull apart different  

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00:30:10,320 –> 00:30:15,120
lines and it helps you identify what you like 
the most right so if you’re like oh man I can  

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00:30:15,120 –> 00:30:19,380
smell I love ones that are like stupid fruit I’m 
excited about this wine but then the fun part is  

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00:30:19,380 –> 00:30:23,400
what it smells like and then what it tastes like 
it might be a little different right it might  

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00:30:23,400 –> 00:30:28,320
kind of so it’s a fun a fun part of anything 
I know you guys have all had an apple before  

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00:30:29,280 –> 00:30:33,480
not all apples are created equally yeah I’m not 
going to sit down and eat a granny smith apple  

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00:30:34,740 –> 00:30:41,100
but I might sit down yeah or with a piece of 
cheese but I might eat a golden delicious apple  

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00:30:42,000 –> 00:30:47,760
um and you know no delicious you know apple 
butter uh versus different right you know an  

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00:30:47,760 –> 00:30:52,500
apple lollipop or like apple pie with those 
baking spices kind of right like all those  

315
00:30:52,500 –> 00:30:57,360
different things um and so you know Evan was 
mentioning that that coffee can kind of be  

316
00:30:57,360 –> 00:31:02,040
something that gets pulled out of the oak you 
know in a remote so that’s an interesting you  

317
00:31:02,040 –> 00:31:07,380
know our middle chocolate has espresso in it 
that’s right and so trying this wine with a  

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00:31:07,380 –> 00:31:10,140
little bit of that espresso chocolate 
and seeing kind of what happened there  

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00:31:11,100 –> 00:31:20,040
um is part of the fun too yeah let’s get on with 
it I’m going to get on to my second one last one  

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00:31:20,760 –> 00:31:25,680
yeah feel free to Jump Ahead just because we’re 
still talking about the first line doesn’t mean  

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00:31:25,680 –> 00:31:29,580
that’s pretty good to be drinking and let us know 
you know feel free to throw in the chat or just  

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00:31:29,580 –> 00:31:34,860
jump in and tell us what you’re smelling what 
you’re tasting what your you know questions the  

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00:31:34,860 –> 00:31:40,260
espresso chocolate very good it’s got the little 
nibs yeah there’s also like a lot of nuttiness I  

324
00:31:40,260 –> 00:31:47,040
get from it too La Belle’s um chocolatier 
is in Napa California and so I found them  

325
00:31:47,040 –> 00:31:51,420
and it’s funny that what made me think of this is 
telling the story is the texture of the espresso  

326
00:31:51,420 –> 00:31:57,360
in there the texture of the salt um so years and 
years ago I went to a winery Winery and they had  

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00:31:57,360 –> 00:32:01,620
you know small chocolate squares that looked 
very much like this but they were branded kunde  

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00:32:01,620 –> 00:32:05,280
you know it was their chocolate that they gave 
out in the tasting room when you had a tasting  

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00:32:06,060 –> 00:32:13,920
um and so I took a bite of one and there were like 
Lakes of salt morale the chocolate like crispy and  

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00:32:13,920 –> 00:32:18,720
I’m I’m a salt person I’m a big like I love salt I 
actually have a whole another handle what it looks  

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00:32:18,720 –> 00:32:24,660
like called Savory girl like I love salt um and 
so I was just enamored with that texture and the  

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00:32:24,660 –> 00:32:31,140
saltiness that came through and I brought them 
home he said he was doing Wine Tours in Napa um  

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00:32:31,140 –> 00:32:35,100
for years maybe that’s doing kind of a smoke Wine 
Tours there and so I brought them home and I gave  

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00:32:35,100 –> 00:32:41,280
them to him and I was like what is this chocolate 
and how do I get it like what is going on and he  

335
00:32:41,280 –> 00:32:46,560
went and tracked it down the my Valentine the 
lovely Valentine did and he went and tracked  

336
00:32:46,560 –> 00:32:49,680
it down and went and talked to convey and said 
who supplies your chocolate and it happened to  

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00:32:49,680 –> 00:32:54,420
be LA bellege and so ever since we have been huge 
Little Village fans so they make these chocolates  

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00:32:56,160 –> 00:33:01,800
in ones that are dark chocolate Salt and dark 
chocolate and they are just phenomenal so we  

339
00:33:01,800 –> 00:33:08,100
were very excited to try all of these slim flavors 
yeah it is really pretty compelling they must add  

340
00:33:08,100 –> 00:33:13,200
the salt as the chocolate cools to just the 
right temperature where the salt isn’t going  

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00:33:13,200 –> 00:33:18,540
to dissolve into the chocolate so you still get 
those flakes in the magical really delicious yeah  

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00:33:20,340 –> 00:33:28,740
all right moving on ready for one two as a small 
back this is Malbec so I’ve been fortunate enough  

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00:33:28,740 –> 00:33:34,320
to go wine tasting in Argentina I’m very jealous 
I know it was actually right when I met Evan it  

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00:33:34,320 –> 00:33:38,940
was right I missed out I think like a month a 
month before we match or a month after we met  

345
00:33:38,940 –> 00:33:43,680
and I was you know I just started dating him and 
we were kind of chit-chatting and I was like man  

346
00:33:43,680 –> 00:33:49,020
I wish I met you like six months ago because I’m 
going to Argentina on the company dime and then  

347
00:33:49,020 –> 00:33:53,340
I’m spending a week after in wine country and I 
actually like just asked a friend to join me like  

348
00:33:53,340 –> 00:33:56,580
a friend’s just gonna fly down for the fun part 
and join me that could have been you and you’re  

349
00:33:56,580 –> 00:34:03,000
a sommelier and so I came home with all this wine 
from Argentina and having got to enjoy it with me  

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00:34:03,000 –> 00:34:08,100
then so so at least I got to reap the rewards of 
her trip yeah that’s right but we have to go back  

351
00:34:08,100 –> 00:34:13,800
someday um but well the reason I bring that up 
is because you know I’ve always enjoyed Malbec  

352
00:34:14,400 –> 00:34:21,600
um but when I went to Argentina they keep all the 
good and all that for themselves I am convinced  

353
00:34:22,380 –> 00:34:27,120
um and it is so affordable and it 
is just it’s hard to find mailbox  

354
00:34:27,120 –> 00:34:31,680
that are as like wow like I feel like I would 
drink all that all the time and good things

355
00:34:34,320 –> 00:34:37,920
um so I’m excited thank you for all three 
meals every day steak all the time and  

356
00:34:37,920 –> 00:34:42,000
now that all the time Argentinian diet for 
sure maybe some french fries here or there  

357
00:34:42,780 –> 00:34:49,920
let’s see the nose on this so this is where 
it could be fun to have a glass of this port  

358
00:34:49,920 –> 00:34:58,620
as well because this is a very different 
smell to me this is much like Richard yeah

359
00:35:00,780 –> 00:35:04,500
and even the color you can see how like Inky it is

360
00:35:09,960 –> 00:35:17,820
so in Argentina and uh particularly this 
Vineyard site Alto Sedro is located in the  

361
00:35:17,820 –> 00:35:23,460
LA consulta appellation which is a part of 
the UCO Valley which is a part of Mendoza  

362
00:35:23,460 –> 00:35:27,480
which is probably a name that you’ve seen on 
the bottom of Malbec if you have had Malibu  

363
00:35:27,480 –> 00:35:31,380
orchids that’s where the majority of it comes 
from at least that you find here in the states  

364
00:35:32,340 –> 00:35:39,600
um and La consulta specifically but the yucco 
valley um more broadly is some of the highest  

365
00:35:39,600 –> 00:35:45,000
elevation in Vineyards in the entire world uh 
the highest elevation Vineyard in the world is  

366
00:35:45,000 –> 00:35:48,720
there yeah I wouldn’t be surprised I think 
yeah so it’s at the foothills of the Andes  

367
00:35:49,320 –> 00:35:54,000
um you know oftentimes The Vineyards uh 
that you look out on in the distance will  

368
00:35:54,000 –> 00:36:00,000
be snow-capped mountains um it’s a really 
neat like ecological Place uh very isolated  

369
00:36:00,840 –> 00:36:07,860
um from infestation uh this is a Vineyard plot 
that is in Pre the infestation of volatra which  

370
00:36:07,860 –> 00:36:13,020
was a blight that destroyed Vineyards across the 
world uh because it just didn’t spread in this  

371
00:36:13,020 –> 00:36:19,620
part of the world very readily um elevation that 
you find in the UCO Valley does something really  

372
00:36:19,620 –> 00:36:25,020
cool to the grapes that are grown there and uh you 
know plants that grow at high elevation in general  

373
00:36:25,980 –> 00:36:35,760
um have this effect and essentially what is going 
on at high elevations is the ratio of UVA to UVB  

374
00:36:35,760 –> 00:36:43,260
lights um from I’m sorry radiation from the Sun 
uh varies and as you get higher in elevation  

375
00:36:43,260 –> 00:36:48,360
I can’t remember all right as soon as I started 
saying this I knew I was going to have a hard time  

376
00:36:48,360 –> 00:36:55,260
remember which is which but whatever the ratio 
is at sea level shifts in such a way that the um

377
00:36:57,660 –> 00:37:05,400
pigment causing radiation of the UV Spectrum 
whichever that is UVA or uvv as well as  

378
00:37:07,080 –> 00:37:12,540
um I’m sorry you know it’s it’s the pigment 
causing component um is increased so there’s more  

379
00:37:12,540 –> 00:37:18,720
of that particular radiation which is why it’s 
really easy to get sunburned when you’re up on the  

380
00:37:18,720 –> 00:37:23,700
Mountain skiing or snowboarding even though it’s 
not hot and you’re pretty well covered up because  

381
00:37:23,700 –> 00:37:28,800
there is a higher amount of that particular 
UV radiation what that does in plants is it  

382
00:37:28,800 –> 00:37:33,600
causes for a deeper pigmentation if you’ve ever 
been up on a mountain Vineyard or I’m sorry not  

383
00:37:33,600 –> 00:37:39,540
in a Vineyard but a mountain pass and you see the 
beautiful depth of the mountain flowers there the  

384
00:37:39,540 –> 00:37:44,640
really really rich deep dark colors and mountain 
flowers is because of that high elevation and so  

385
00:37:44,640 –> 00:37:50,940
yeah the grapes as well can develop incredible 
pigmentation and the depth of color in this  

386
00:37:50,940 –> 00:37:59,160
canal Beck um is is really quite remarkable and 
you’ll find that often in Hugo Valley malbec’s who

387
00:38:01,380 –> 00:38:06,660
I was saying that the argentinians keep all the 
good malda themselves but maybe they let this one  

388
00:38:06,660 –> 00:38:14,220
out or Master of the world came in yeah like we’re 
taking that one yeah because this one this is yum  

389
00:38:14,220 –> 00:38:22,620
this is right up my alley yeah I do have the two 
chord and the difference in color between the two  

390
00:38:22,620 –> 00:38:30,360
is actually quite like it’s definitely richer 
or darker it’s it’s prettier for sure yeah and  

391
00:38:30,360 –> 00:38:35,760
and even I feel like the smell is like richer 
and deeper too like it feels more concentrated  

392
00:38:35,760 –> 00:38:42,960
a lot more fruit driven too the fruit components 
are um there’s a little bit of some fresh fruit  

393
00:38:43,500 –> 00:38:50,880
um I wouldn’t say stewed but it is more like an 
overripe uh kind of border borderline Jam yeah  

394
00:38:50,880 –> 00:39:00,660
jelly um something that’s kind of interesting 
it is a little bit younger 2018. on a couple  

395
00:39:00,660 –> 00:39:05,760
extra years in Bottle will you know certainly 
impact what’s going on with the first time sure  

396
00:39:06,540 –> 00:39:12,120
um something interesting about Malbec that 
I found there’s not a lot of grapes that you  

397
00:39:12,120 –> 00:39:19,620
find kind of the spectrum of fruit uh as as much 
as you do with Malbec maybe Zinfandel but what I  

398
00:39:19,620 –> 00:39:24,900
mean by that with red wines you talk about fruits 
generally as as red fruits or blue fruits or black  

399
00:39:24,900 –> 00:39:30,540
fruits and oftentimes you’ll find that most wines 
have one or two of those but it’s a little bit  

400
00:39:30,540 –> 00:39:36,600
less common that you really notice all three of 
those different kind of cap subcategories of fruit  

401
00:39:37,620 –> 00:39:40,800
um and I think I feel like this 
one really shows it off quite well

402
00:39:44,040 –> 00:39:48,360
so this is the one that is intended to 
be with the espresso with the coffee  

403
00:39:48,360 –> 00:39:52,320
with the espresso and it’s interesting 
they did did anyone else try the first  

404
00:39:53,460 –> 00:39:57,900
um wine with the espresso chocolate and if so no

405
00:39:59,940 –> 00:40:03,300
but maybe I’ll go back because 
I will say when I have the  

406
00:40:04,560 –> 00:40:10,920
when I took a drink of the mall back with the the 
espresso chocolate it feels like it really like  

407
00:40:12,240 –> 00:40:16,620
I don’t know made the chocolate 
Bloom like it kind of opened up and  

408
00:40:18,120 –> 00:40:24,840
was more powerful sure I I very much agree 
yeah and I think it’s partially because  

409
00:40:25,920 –> 00:40:36,840
that the wine is Is Not absent of those deeper 
kind of components the the you know tobacco and  

410
00:40:37,740 –> 00:40:48,960
um chocolate and uh you know that kind of forest 
low Aroma flavors um so having the chocolate with  

411
00:40:48,960 –> 00:40:53,580
the coffee really kind of they really play 
well together so this is a good example of  

412
00:40:53,580 –> 00:40:57,900
something that is more of a contrast in styles 
with this being a little bit more fruit driven  

413
00:40:58,800 –> 00:41:04,260
um and then the chocolate of course being you know 
that that richer kind of deeper right complement  

414
00:41:04,980 –> 00:41:10,920
I found two so it’s because I do feel like the 
chocolate kind of comes to life with the Malbec  

415
00:41:10,920 –> 00:41:16,980
with the Rioja I felt like the espresso 
chocolate um the espresso came to life  

416
00:41:16,980 –> 00:41:21,480
more so with the Rioja like kind of like maybe 
espresso a little more prominent in the chocolate

417
00:41:25,080 –> 00:41:29,280
I love all these excuses to just keep keep opening 
more chocolate and be like oh no I need to try it  

418
00:41:29,280 –> 00:41:37,080
now with the next one yeah I agree with you 
on this espresso chocolate it is delicious  

419
00:41:37,740 –> 00:41:44,280
I love the little the texture do you get some 
like distinct nuttiness from it the way I am  

420
00:41:46,260 –> 00:41:51,840
yeah I mean yeah it almost tastes 
like it has almond or something in it  

421
00:41:52,440 –> 00:41:57,420
yeah for sure it’s it’s espresso but before 
it’s espresso it’s like nuttiness that like  

422
00:41:57,420 –> 00:42:01,080
transforms into espresso it’s really 
quite quite well done I eat a lot of  

423
00:42:01,080 –> 00:42:07,320
almond butter growing up with my health nut 
parents and did not eat a lot of chocolate

424
00:42:10,260 –> 00:42:12,000
and I definitely get like almond butter

425
00:42:14,040 –> 00:42:22,740
to bring is it bringing bad good numbers or 
bad memories you okay we tease as well getting  

426
00:42:22,740 –> 00:42:26,100
made fun of in the high school cafeteria 
yeah for what you brought to lunch well  

427
00:42:26,100 –> 00:42:32,040
you got another almond butter sandwich 
wrap Rock almond butter and honey yum

428
00:42:35,100 –> 00:42:42,840
so it’s interesting because um so Rioja is named 
after the region in which it’s grown and in France  

429
00:42:42,840 –> 00:42:53,700
they do that as well right malbec is a grape so 
which countries do region named for their wines  

430
00:42:53,700 –> 00:42:57,840
versus countries that do great because I kind of 
always assume that like it’s funny now that I’m  

431
00:42:57,840 –> 00:43:02,340
thinking of it like I know in the U.S we do it 
very much grape varietal based right that’s how  

432
00:43:02,340 –> 00:43:06,960
we communicate what that wine is to Consumers and 
whenever I would go to Europe I’d be a little bit  

433
00:43:06,960 –> 00:43:10,800
like wait what’s Beaujolais what’s it like I don’t 
know what that grape is and it’s because it’s not  

434
00:43:10,800 –> 00:43:15,600
a great it’s a region um and I think I kind of 
in the back of my head just always assumed it  

435
00:43:15,600 –> 00:43:20,520
was like U.S versus the rest of the world but 
clearly that’s not true I mean that’s just the  

436
00:43:20,520 –> 00:43:26,040
American mindset I know um but clearly that’s 
not true with Argentina so is there any Rhyme  

437
00:43:26,040 –> 00:43:31,440
or Reason oh there is like the whiskey spelling 
or like anything like that yeah so um when you  

438
00:43:31,440 –> 00:43:38,940
think about wine you know there’s a lot of kind of 
binary delineations that you can bring up red wine  

439
00:43:38,940 –> 00:43:46,200
versus white wine uh dry wine versus sweet wine um 
one of the first ones that you kind of first come  

440
00:43:46,200 –> 00:43:51,900
to understand more deeply is this delineation 
between old world wine and new worldwide  

441
00:43:52,920 –> 00:43:58,740
um old world wine is essentially all of Europe 
uh and that’s primarily because that’s where  

442
00:43:58,740 –> 00:44:06,000
the specific species of grapes that we use to make 
wine the world over uhifera if anyone’s interested  

443
00:44:06,900 –> 00:44:13,920
um are indigenous and so Those Grapes kind 
of uh evolved in tandem in those countries  

444
00:44:14,700 –> 00:44:22,920
um along with the you know the Cuisines that 
evolved in those regions um and so the grape  

445
00:44:22,920 –> 00:44:29,760
wasn’t that important it was just where it was 
from and everybody Associated this wine that came  

446
00:44:29,760 –> 00:44:34,620
from Beaujolais it was supposed to taste like this 
because that was the grapes that were just native  

447
00:44:34,620 –> 00:44:39,360
to that region it wasn’t because they like decided 
to plant them there that’s just what was there  

448
00:44:40,080 –> 00:44:43,560
um and so they’re more known for the region 
because people knew what Beaujolais was so  

449
00:44:43,560 –> 00:44:48,660
they could say oh I know I’ve had Beaujolais wine 
I you know I know what that is um and the grade  

450
00:44:48,660 –> 00:44:55,920
was kind of second place when grapes were brought 
over to the Americas and you know to Australia and  

451
00:44:55,920 –> 00:45:01,560
across the world anything we planted all grapes 
in every region kind of well they they kind of  

452
00:45:01,560 –> 00:45:06,780
they knew what if by got time they knew what the 
grapes were and they had names for them gotcha you  

453
00:45:06,780 –> 00:45:13,200
know it was far enough into the the evolution like 
by the time the 17th century rolled around we had  

454
00:45:13,200 –> 00:45:19,920
an understanding of what these grapes were they 
had received names yeah uh and and so when they  

455
00:45:19,920 –> 00:45:26,760
were planted um because obviously you weren’t in 
Beaujolais so you weren’t going to call it and  

456
00:45:26,760 –> 00:45:30,600
called it by the Greek and I imagine too because 
it wasn’t about what’s just happening to grow  

457
00:45:30,600 –> 00:45:35,520
there natively because grapes weren’t just like 
growing natively all over our country necessarily  

458
00:45:36,180 –> 00:45:41,700
um and they were choosing like or or what they 
had access to maybe what reaps they couldn’t get  

459
00:45:41,700 –> 00:45:46,860
to plant in their area and so in some instances 
they might have been planting grapes that really  

460
00:45:46,860 –> 00:45:51,480
shouldn’t grow and actually but they were trying 
it anyway and that and that’s often what happened  

461
00:45:51,480 –> 00:45:56,520
still to this day to newer wine regions right 
I mean Arizona where we live they’re kind of  

462
00:45:56,520 –> 00:46:00,480
planting everything in Arizona because they’re 
just trying to figure out like what the heck  

463
00:46:00,480 –> 00:46:05,640
you know and they know some things based on other 
regions and other countries and everything but it  

464
00:46:05,640 –> 00:46:09,840
all depends because there’s so many variables 
that go into it you know how much sun you get  

465
00:46:09,840 –> 00:46:15,420
which in Arizona is very different than anywhere 
else um the wind the elevation the how much rain  

466
00:46:15,420 –> 00:46:20,580
it gets again very different Arizona right um and 
so all of those things make a big difference and  

467
00:46:20,580 –> 00:46:26,280
so it’s kind of fun to be in Arizona which is 
kind of a burgeoning wine region in in our area  

468
00:46:27,180 –> 00:46:34,080
um to see like the variety of wines that are there 
and then starting to figure out like we probably  

469
00:46:34,080 –> 00:46:38,700
shouldn’t make that here you know right um and 
and some that I’ve never heard of before like  

470
00:46:38,700 –> 00:46:44,040
people Blanc right Peak pool Blanc is everywhere 
in Arizona and it’s a white wine and it’s freaking  

471
00:46:44,040 –> 00:46:49,320
delicious and I’ve like never seen it anywhere 
else um so it’s it’s kind of fun to play that  

472
00:46:49,320 –> 00:46:55,320
region great game yeah yeah the the different and 
you know a lot of the grapes were probably just  

473
00:46:55,320 –> 00:47:01,200
brought over in suitcases by migrants sure we’re 
moving here sure Italian immigrants are just like  

474
00:47:01,200 –> 00:47:07,260
well we’ve got this Vineyard back home in you 
know in Umbria clip clip clip like all my plant  

475
00:47:07,260 –> 00:47:12,360
cuttings from San Francisco that I’m bringing 
back to Arizona with us exactly I have no business  

476
00:47:12,360 –> 00:47:16,920
being there but I’m gonna try planting anything 
we keep going on walks around San Francisco and  

477
00:47:16,920 –> 00:47:20,400
I’m like can we just cut a little piece of 
that plant and I’ll bring it home with me  

478
00:47:22,260 –> 00:47:30,240
yeah this is really quite nice interesting 
son I tried that same one and I kind of agree  

479
00:47:31,920 –> 00:47:38,340
yeah but chocolate does taste bitter yeah I agree 
I tried I just tried that myself while Evan was  

480
00:47:38,340 –> 00:47:43,140
kind of talking about the regions and the grapes 
and I was also feeling like whoa that’s like very  

481
00:47:43,140 –> 00:47:47,760
like bitter chocolate kind of coming through 
the end there without and so it’s interesting  

482
00:47:47,760 –> 00:47:51,600
these chocolates if you notice on your SipScout 
report they all have a different percentage of  

483
00:47:51,600 –> 00:47:58,680
cacao and so that’s something that’s at play 
here too typically I I think typically dark  

484
00:47:58,680 –> 00:48:05,700
darker chocolates pair a little bit better with 
red wine versus yeah yeah exactly um so the more  

485
00:48:05,700 –> 00:48:09,780
cacao you get in there often the better you would 
think you would care but sometimes it can be too  

486
00:48:09,780 –> 00:48:14,760
much it can be too much cacao for that specific 
wine yeah you know uh Terry to kind of expand a  

487
00:48:14,760 –> 00:48:22,140
little bit further on that um in general uh milk 
chocolate tends to be sweeter than dark chocolate  

488
00:48:23,160 –> 00:48:32,040
um Simply Having less of the cacao in it I mean 
even with a low percentage like this this first  

489
00:48:32,040 –> 00:48:39,000
one I think is only 54 yeah yeah the the dark 
chocolate lavender uh with black currant is  

490
00:48:39,000 –> 00:48:46,200
only 54 cacao but the complement there is cocoa 
butter instead of milk and so the cocoa butter  

491
00:48:46,200 –> 00:48:51,960
helps to carry a little bit more fat than you 
would with just milk and that helps when you’re  

492
00:48:51,960 –> 00:48:59,880
drinking a dry tannic red wine in general red 
wine that is dry is quite challenging to pair  

493
00:49:01,020 –> 00:49:10,320
um with anything sweet and in fact pairing dessert 
with wine is one of the primary things that you  

494
00:49:10,320 –> 00:49:16,680
want to do when you’re pairing sweet is the wine 
actually needs to be sweeter than what it is that  

495
00:49:16,680 –> 00:49:22,320
you’re eating that’s sweet which is so counter 
for the most part otherwise the wine tends to be  

496
00:49:22,320 –> 00:49:27,420
bitter uh and and kind of unpleasant yeah and 
it’s so counterintuitive to me because I you  

497
00:49:27,420 –> 00:49:32,580
know you always think like oh I have dessert so I 
want like a glass of milk with it or some coffee  

498
00:49:32,580 –> 00:49:39,180
with it or some you know but with wine it is like 
you want a sweeter beverage with it then and it  

499
00:49:39,180 –> 00:49:43,500
really I’ve tried this many times with you and it 
definitely is true yeah and you know with coffee  

500
00:49:43,500 –> 00:49:50,820
coffee has a lot of acidity um with milk milk has 
a lot of sugar so both of those help whereas the  

501
00:49:50,820 –> 00:49:57,600
the bitterness and the tannins in red wine that’s 
dry are a very different story uh sweetness and  

502
00:49:57,600 –> 00:50:05,940
and bitterness the tannin bitterness are pretty 
tough um and so in talking with Master the world  

503
00:50:06,780 –> 00:50:13,740
um they uh very strongly urged us and in fact 
um kind of picked these chocolates specifically  

504
00:50:13,740 –> 00:50:19,140
because there were no milk chocolates in them 
because the red wines that we were going to  

505
00:50:19,140 –> 00:50:24,420
go with were these dry Reds now if you had 
an insanto or like a port or something like  

506
00:50:24,420 –> 00:50:29,280
that then very much a milk chocolate could be 
a delightful pairing with something like that  

507
00:50:29,940 –> 00:50:34,920
absolutely but the way you start to figure this 
stuff out is do what I do like every time I feel  

508
00:50:34,920 –> 00:50:39,720
like we have a bottle of wine or bin I’m just in 
my head like what do I have in the fridge oh I  

509
00:50:39,720 –> 00:50:44,100
have that little stub of cheese oh I have some of 
that like sausage left oh what about that thing  

510
00:50:44,100 –> 00:50:47,880
we made the other night and like I’ll come out at 
like you know it’ll be like nine o’clock at night  

511
00:50:47,880 –> 00:50:52,140
we’re watching a show and I just have like little 
plates of like let’s try this with that and this  

512
00:50:52,140 –> 00:50:57,360
with that what about dates with it what about like 
and it’s and it’s fascinating when you do that and  

513
00:50:57,360 –> 00:51:03,240
then it just makes it really fun it kind of makes 
drinking wine an experience rather than you know  

514
00:51:03,240 –> 00:51:07,200
you’re just drinking wine um and especially if 
you’re going to be snacking on something while  

515
00:51:07,200 –> 00:51:13,020
you’re watching TV anyway why not make a little 
like pairing Smorgasbord and like learn a little  

516
00:51:13,020 –> 00:51:18,060
something about your palette while you’re doing it 
um Terry if you happen to have any milk chocolate  

517
00:51:18,060 –> 00:51:24,900
laying around oh yeah give it a try try it you 
know everyone’s palette is different um but see if  

518
00:51:24,900 –> 00:51:29,760
you can’t kind of glean what we were just talking 
about in the in the way that something that is  

519
00:51:29,760 –> 00:51:36,420
overtly sweet in chocolate in the chocolate realm 
can make the wine taste more bitter than it needs  

520
00:51:36,420 –> 00:51:45,420
to and is oftentimes kind of unpleasant right oh 
and so even with this so going back to Sonia’s  

521
00:51:45,420 –> 00:51:52,800
kind of comment about the eight the 85 cut cow 
with um the male back so that would mean then  

522
00:51:54,120 –> 00:51:59,220
that we need a sweeter wine for that or that 
the wait I’m getting backwards on that I think  

523
00:51:59,220 –> 00:52:05,160
so you want the wine to be to be sweeter than 
the chocolate and since all of these wines are  

524
00:52:05,160 –> 00:52:13,800
dry we want all of the chocolates to be dry or 
I’m sorry like slight in the sweetness component  

525
00:52:13,800 –> 00:52:18,660
gotcha now the the nice thing about wine is that 
while the fact that while these are all dry wines  

526
00:52:19,680 –> 00:52:25,680
um fruitiness on the palate lends to the 
perception of sweetness and that perception of  

527
00:52:25,680 –> 00:52:32,340
sweetness is also enhanced by alcohol along with 
spice and along with salt so if you’ve got a wine  

528
00:52:32,340 –> 00:52:38,640
that’s fruity and is 10 alcohol and then you’ve 
got essentially the same wine made from the same  

529
00:52:38,640 –> 00:52:47,400
grapes um but it’s 16 alcohol the 16 alcohol wine 
is going to be perceived as being sweeter despite  

530
00:52:47,400 –> 00:52:54,780
the fact that maybe neither of them have any 
actual sugar in them and so I’m wondering so do  

531
00:52:54,780 –> 00:53:01,560
you think Evan Goldstein paired the 85 cacao with 
a Cabernet because the Cabernet is going to likely  

532
00:53:01,560 –> 00:53:07,620
be our most tannic yeah okay this is going to be 
the the most full-bodied and tannic of the wines  

533
00:53:08,160 –> 00:53:15,060
um Malbec while it has a lot of depth because of 
that sun exposure and high elevation they’re also  

534
00:53:15,060 –> 00:53:22,740
relatively big grapes and so the ratio of skin 
to juice um that eventually like leads to the  

535
00:53:22,740 –> 00:53:26,760
depth of color is going to be diminished simply 
because there’s more juice in each individual  

536
00:53:26,760 –> 00:53:32,220
grape whereas Cabernet grapes Cabernet grapes 
look like peas almost they’re really quite small  

537
00:53:32,220 –> 00:53:39,580
they’re not the grapes that you see at the grocery 
store um Malbec grapes are a bit plumper [Music]  

538
00:53:40,800 –> 00:53:46,860
so this last one like I want a steak or a 
cheeseburger with it I’ll be honest this last  

539
00:53:46,860 –> 00:53:52,260
one is uh the obsidian Ridge Cabernet Sauvignon 
and this comes from just north of Napa Valley  

540
00:53:52,260 –> 00:53:57,480
there’s a mountain range in the Napa Valley called 
the Maya Thomas mountain range and it extends  

541
00:53:58,320 –> 00:54:04,020
um outside of Napa further up the coast into 
Lake County which is where obsidian ridges and  

542
00:54:04,020 –> 00:54:12,780
while the highest Vineyard in the world I believe 
you’re right is in either salta or UCO Valley yeah  

543
00:54:14,460 –> 00:54:20,160
this Vineyard for obsidian Ridge um at least 
one of the sites that they harvest and farm  

544
00:54:20,160 –> 00:54:27,900
is in even higher elevation than the Malbec we 
just had um and given what we just learned about  

545
00:54:27,900 –> 00:54:33,420
the depth of flavor and concentration of color 
that you get at higher elevation this cab is  

546
00:54:34,800 –> 00:54:40,740
you know even one step further uh from the 
Malbec and again if you’re looking through  

547
00:54:41,820 –> 00:54:45,720
um I was gonna say what you’re what you’re 
doing here so you may notice that Evan keeps  

548
00:54:45,720 –> 00:54:49,500
kind of reaching when he’s looking at it and it’s 
because we have our SipScout report in front of us  

549
00:54:50,460 –> 00:54:54,840
um and so when you’re assessing color you 
really want to have something white background  

550
00:54:56,040 –> 00:55:01,620
um if it’s white with text that’s not a big 
deal because it can actually help you uh  

551
00:55:01,620 –> 00:55:05,760
glean a little bit more sometimes and then you 
want to kind of tilt the glass away from you  

552
00:55:06,780 –> 00:55:14,040
um until the wine spreads out and you can see a 
more clearly defined meniscus of the wine at the  

553
00:55:14,040 –> 00:55:18,300
edge make a different color around the outside 
than the inside a little bit yeah you want to  

554
00:55:18,300 –> 00:55:23,520
really be able to see the rim clearly um this 
is also the reason why I don’t think we have  

555
00:55:23,520 –> 00:55:30,180
any colored wine glasses um as pretty as they 
are not allowed um and then you want to have  

556
00:55:30,180 –> 00:55:35,700
the white background behind it and you you can 
see with some wines and this Cabernet is a good  

557
00:55:35,700 –> 00:55:42,360
example you can kind of read through the wine 
maybe about a centimeter past the rim of the  

558
00:55:42,360 –> 00:55:48,600
meniscus but once you get into half of that like 
you can’t even see your fingers behind it right  

559
00:55:48,600 –> 00:55:53,820
um now if you did that with a Pinot for like a 
stark contract you might be able to read a recipe  

560
00:55:53,820 –> 00:55:57,840
to actually read right through it right through 
the center of it right and so that’s kind of a  

561
00:55:57,840 –> 00:56:04,080
fun test and that that really is a good indicator 
of body a little bit right and when you think of  

562
00:56:04,080 –> 00:56:11,880
body you know you you often talk about milk you 
know and I know I say milk money um but you know  

563
00:56:11,880 –> 00:56:17,520
skim milk versus whole milk that would be the body 
right much Fuller body versus a much lighter body  

564
00:56:17,520 –> 00:56:22,020
and a Pinot would be more like a skim milk often 
not all of them especially Oregon Pinos maybe  

565
00:56:22,980 –> 00:56:27,060
um and then cabernets would start to go more 
towards that whole not kind of end of the spectrum

566
00:56:30,720 –> 00:56:35,520
you may also notice that when we’re swirling we’re 
both kind of doing it down on a table here and  

567
00:56:35,520 –> 00:56:39,960
that’s really what we recommend um because 
if you’re doing it up here your elbow kind  

568
00:56:39,960 –> 00:56:44,880
of gets into it you can kind of like Splash your 
neighbor if you have a tooth pull ruin the dinner  

569
00:56:46,020 –> 00:56:51,540
get your eye get it in there but really because 
you want to actually get it moving pretty good  

570
00:56:52,500 –> 00:56:57,960
um this isn’t just to look pretentious sometimes 
you do too but you really want to almost hold it  

571
00:56:57,960 –> 00:57:05,040
like a pencil down here and really kind of 
get it moving because the more you and then  

572
00:57:06,900 –> 00:57:11,820
and if you haven’t done that yet smell it before 
you do that and then do that and really kind of  

573
00:57:11,820 –> 00:57:15,240
get it whipping around in there a little bit 
and then bring it up and smell it and see what  

574
00:57:15,240 –> 00:57:20,340
a difference that makes and especially the longer 
it’s in your glass the more those Aromas start to  

575
00:57:20,340 –> 00:57:26,160
dissipate that kind of helps you know freshen them 
up again so you can find it a fun way to kind of  

576
00:57:26,160 –> 00:57:31,080
play with this in the and understand more of the 
effect is simply to pour two glasses of the same  

577
00:57:31,080 –> 00:57:37,800
wine yeah let them sit there for 10 minutes and 
then grab one of them and whip it around for 30  

578
00:57:37,800 –> 00:57:45,000
seconds and then smell them both and what you’ll 
tend to find is the one that’s been sitting there  

579
00:57:45,000 –> 00:57:53,880
a while will show off more of those low notes that 
have kind of collected as it sat there the Cedar  

580
00:57:53,880 –> 00:57:59,220
and the tobacco and the coffee and the chocolate 
and The Chicory and the forest floor and all those  

581
00:57:59,220 –> 00:58:07,740
uh kind of you know sometimes frankly a little 
bit uh unappetizing descriptors um whereas fruit  

582
00:58:07,740 –> 00:58:12,720
Aromas are more volatile so as you swirl the wine 
they’re going to be kind of almost leaping out of  

583
00:58:12,720 –> 00:58:15,360
their glass you don’t even necessarily always 
have to put your nose in the glass they might  

584
00:58:15,360 –> 00:58:18,960
you might just be able to hold it right here 
and they’re just wafting right out of there  

585
00:58:20,820 –> 00:58:29,280
Sonia I’m curious if you’ve tried this third 
wine with the 85 percent yes and what your  

586
00:58:29,280 –> 00:58:37,380
thoughts are on that I have said she really likes 
the way it smells yeah yeah it does smell like

587
00:58:40,140 –> 00:58:40,800
oil versus the flavor

588
00:58:43,260 –> 00:58:48,300
Ed your neck a little bit um with your neck 
yeah when you smell something and you think  

589
00:58:48,300 –> 00:58:52,200
it’s gonna taste like this and then you take a 
sip and you’re like wait what like that’s not  

590
00:58:52,200 –> 00:58:56,580
what I was expecting that can be really fun 
that’s actually when whenever that happens to  

591
00:58:56,580 –> 00:59:01,380
either one of us that’s when we slow down and 
have a conversation about oh wait hold it hold  

592
00:59:01,380 –> 00:59:06,360
it and come back and we do all of our tasting 
techniques we smell it we swirl it we taste it  

593
00:59:06,360 –> 00:59:10,680
we swirl it again we right and we really have 
a conversation about like what we’re smelling  

594
00:59:10,680 –> 00:59:15,240
what we’re tasting because that’s how you learn 
and it also again makes it like an experience  

595
00:59:15,960 –> 00:59:19,500
yeah right Sonia that’s what I was thinking too 
I was curious if you were going to feel the same  

596
00:59:19,500 –> 00:59:24,840
way like I feel like the chocolate is even 
better with this wine whereas it was not like  

597
00:59:24,840 –> 00:59:31,500
the last wine and that’s such a fun example like 
right there and not everyone might feel the same  

598
00:59:31,500 –> 00:59:36,480
way right like we all have different palettes we 
all have different tolerances for bitterness and  

599
00:59:36,480 –> 00:59:41,940
sweetness and things of that nature so if you’re 
not getting the same thing that Sonia is or I am  

600
00:59:41,940 –> 00:59:46,260
or Evan is that doesn’t mean you’re wrong um and 
that’s something that I think is really important  

601
00:59:46,260 –> 00:59:52,380
and we always try to like reinforce whenever we 
do these sessions is there is no wrong answer  

602
00:59:52,380 –> 00:59:58,080
like really it’s because a lot of this stuff is 
based in your memories what you’ve experienced  

603
00:59:58,080 –> 01:00:02,640
what you’ve smelled in your lifetime what you’ve 
tasted in your lifetime what you like what you  

604
01:00:02,640 –> 01:00:08,580
don’t like and that is completely personal um it’s 
just like art you know no one like I always use  

605
01:00:08,580 –> 01:00:14,100
the example of poor Monet I pick on him all the 
time um but I really don’t like Monet I really  

606
01:00:14,100 –> 01:00:20,400
hate it and like he’s obviously it’s a great 
great artist right not for me it doesn’t make  

607
01:00:20,400 –> 01:00:24,600
me wrong that’s my preference right and it’s the 
same thing with wine so don’t ever let any wine  

608
01:00:24,600 –> 01:00:30,000
snobs tell you that like you’re crazy if you don’t 
like a certain wine you know the best wine you’ve  

609
01:00:30,000 –> 01:00:37,380
ever had or like anything like that like you’re 
good it’s good right with the 85 real good yeah  

610
01:00:38,880 –> 01:00:46,680
um and I do think of Cabernet and dark chocolate 
as like one of the classic and wine pairings so  

611
01:00:47,940 –> 01:00:53,880
because we were talking about Oak earlier I 
wanted to come back to that topic uh with this  

612
01:00:53,880 –> 01:01:01,980
wine because obsidian Ridge is um making their 
wines with neither American Oak nor a friend joke  

613
01:01:01,980 –> 01:01:09,900
they’re using exclusively Hungarian Oak which 
is quite uncommon uh and I believe that this is  

614
01:01:09,900 –> 01:01:18,120
the only Cabernet perhaps in the world that uses 
exclusively Hungarian Oak in the vinification does  

615
01:01:18,120 –> 01:01:23,100
it get any more exclusive than that SipScout 
members the only we don’t know if it actually  

616
01:01:23,100 –> 01:01:31,380
is only in the world but like really like it’s 
rare cheers 100 Hungarian elk and if you do it’s  

617
01:01:31,380 –> 01:01:39,960
generally as a component along with French and 
or American Oak um Hungarian Oak is similar in  

618
01:01:39,960 –> 01:01:46,200
flavor profile to American Oak it’s got a little 
bit more herbaceousness but Hungary is quite cold  

619
01:01:46,200 –> 01:01:52,620
too so it grows slowly so those grains are very 
tight like my joke yeah absolutely so now this  

620
01:01:52,620 –> 01:01:56,580
is so I in my in my past life before I started 
the practice phase to be a market researcher  

621
01:01:57,360 –> 01:02:02,880
um and the market researcher in me is like 
desperate to try this exact same wine with 100  

622
01:02:02,880 –> 01:02:10,680
American Oak and 100 French joke and like really 
understand what that one variable change does um  

623
01:02:10,680 –> 01:02:16,380
and that’s hard to find and it’s hard to do there 
is actually a winery in Napa that that does that  

624
01:02:16,380 –> 01:02:21,360
um it’s It’s Kind of a Funny contradiction because 
they have really fun wine programs like that where  

625
01:02:21,360 –> 01:02:25,500
you can go and taste and do it right from the 
barrel and do all that but they also are known  

626
01:02:25,500 –> 01:02:30,840
to overpour quite heavily and so it’s known to be 
a little bit of a circus yeah and especially as it  

627
01:02:30,840 –> 01:02:37,140
gets to be like four or five in the you know the 
later show um it gets a little crazy but if you  

628
01:02:37,140 –> 01:02:42,120
know what you’re doing I mean you can like not get 
crazy like that they really like because they do  

629
01:02:42,120 –> 01:02:46,860
some of that they say like this is the exact same 
rate in the exact same year it’s just the only  

630
01:02:46,860 –> 01:02:51,420
difference is like this type of ogre that type 
of ocher this you know and it’s a really fun for  

631
01:02:51,420 –> 01:02:57,540
Market researcher at least to understand what each 
unique element adds to the line with the advice

632
01:02:59,580 –> 01:03:05,820
yeah try the chocolate with the espresso with 
the cover name I kind of I kind of felt that  

633
01:03:05,820 –> 01:03:11,700
way about the first one as well with the espresso 
primal I wish I could eat more espresso chocolate

634
01:03:15,720 –> 01:03:19,080
any questions for us while we’re stuffing 
our faces with chocolate and wine

635
01:03:24,240 –> 01:03:27,960
so what I feel this brings out of the espresso one  

636
01:03:27,960 –> 01:03:35,460
is two components that I didn’t recognize in 
the wine or the chocolate separately and the  

637
01:03:35,460 –> 01:03:39,000
first one is honey and the second 
one is black licorice interesting

638
01:03:41,040 –> 01:03:46,740
so it’s fun when you drink wine with Evan not to 
get intimidated by that and be like what the heck  

639
01:03:46,740 –> 01:03:52,980
like what you know what but instead go try and 
find what he’s talking about um and it’s and again  

640
01:03:52,980 –> 01:03:57,420
it’s not because he’s right and you’re wrong or 
anything like that but that’s part of what makes  

641
01:03:57,420 –> 01:04:01,380
you better at wine pairing is when you do this 
with someone else and they say something you’re  

642
01:04:01,380 –> 01:04:06,480
like wait what and you and then but that power 
of suggestion can all of a sudden make your brain  

643
01:04:06,480 –> 01:04:09,900
find just a little hint of it and then if you 
smell it again you can find it a little bit more  

644
01:04:10,860 –> 01:04:15,600
um and that and then the next time you might be 
the one to find licorice in something because  

645
01:04:15,600 –> 01:04:20,160
now you have identified and created a memory 
in your brain of like oh that’s what Licorice  

646
01:04:20,160 –> 01:04:25,080
and wine kind of smells like um and so it’s 
it’s fun so go see if you can find a little  

647
01:04:25,080 –> 01:04:28,320
Licorice and a little honey in there now 
with the espresso chocolate in particular

648
01:04:30,360 –> 01:04:34,320
in particular yeah and now going 
back to the Cabernet on its own

649
01:04:36,840 –> 01:04:40,800
I feel like I can kind of suss out a little 
bit of what the black licorice was coming from

650
01:04:43,260 –> 01:04:50,100
maybe a little bit more like a root beer element 
but the honey is absent and I’m guessing that  

651
01:04:50,100 –> 01:04:56,580
it’s Association that I think of almond and almond 
butter with the espresso chocolate and then that’s  

652
01:04:56,580 –> 01:05:02,220
already honey that I connected to in your almond 
butter and honey sandwiches you know that’s an  

653
01:05:02,220 –> 01:05:06,900
example of how your whole life experience dictates 
what you’re going to perceive and appreciate  

654
01:05:07,860 –> 01:05:12,720
um you know if you’ve if you’ve never had lychee 
fruit you’re not going to be able to pick that out  

655
01:05:12,720 –> 01:05:19,260
in a glass of diverge Terminator that’s like 
a Hallmark characteristic and I I can’t ever  

656
01:05:19,260 –> 01:05:24,360
find it because I’m like I don’t know Luigi for 
smells like you know um yeah yeah that’s really  

657
01:05:24,360 –> 01:05:29,940
fun I don’t know what to go back to yeah that’s a 
good question so if you’re going to pour yourself  

658
01:05:29,940 –> 01:05:33,600
after you’ve tasted all three of them which 
one are you going back to pour yourself more of  

659
01:05:35,340 –> 01:05:40,980
I’m doing the Mal deck I’m going to try that 
with the black currant first chocolate I was  

660
01:05:40,980 –> 01:05:48,660
gonna say I think I like the Malbec the best 
cool yeah I think we’ve only tried two so far  

661
01:05:48,660 –> 01:05:56,160
but we really like them all back a lot that’s the 
one we’re on now yeah wonderful that sounds like  

662
01:05:56,160 –> 01:06:01,800
Sonia as well it sounds like we have we have 
a winner so far it is really quite delicious

663
01:06:05,700 –> 01:06:12,660
um yeah that’s way fun with uh yeah because 
the the sweetness of the black currant like  

664
01:06:12,660 –> 01:06:16,560
that fruitiness with the more fruit 
character like fruit forward push

665
01:06:21,540 –> 01:06:22,200
hmm

666
01:06:24,600 –> 01:06:27,360
that’s I feel like that’s the most dessert  

667
01:06:28,800 –> 01:06:36,420
like parent Direction like Spectrum lavender 
the other one’s kind of you know varied with the  

668
01:06:36,420 –> 01:06:41,760
it’s funny now after going through all of these 
and tasting all these the nose on the malvectomy  

669
01:06:41,760 –> 01:06:48,000
it smells just like toasted marshmallows it’s just 
so it’s just so and that’s the fun thing like your  

670
01:06:48,000 –> 01:06:52,560
palate and your nose will change like there are 
sometimes not with the wine courses as much but  

671
01:06:52,560 –> 01:06:57,300
sometimes we’ll do the same whiskeys over and 
over again for some of our corporate events and  

672
01:06:57,300 –> 01:07:03,420
from day one to day two to day five like which 
one is our favorite what we’re smelling in them  

673
01:07:03,420 –> 01:07:09,120
what it completely changes because your palate 
can be really dependent on hormones honestly  

674
01:07:09,120 –> 01:07:15,240
people say like the cycles of the Moon um what 
you have for breakfast that day what you ate that  

675
01:07:15,240 –> 01:07:20,760
day if you had coffee recently if you brushed 
your teeth recently if you’re angry like all  

676
01:07:20,760 –> 01:07:25,800
these things can kind of like change the hormonal 
balance and the chemical balance kind of going on  

677
01:07:25,800 –> 01:07:30,660
in your body at that given time and something 
you didn’t like before you might like now and  

678
01:07:30,660 –> 01:07:36,060
so that’s why you know we always encourage people 
especially people who say I don’t like Chardonnay

679
01:07:36,900 –> 01:07:43,560
and we’re just like you just haven’t found the 
Chardonnay that you like yet like keep trying  

680
01:07:43,560 –> 01:07:49,560
persist be like persevere take two bites before 
you tell me you don’t really good and especially  

681
01:07:49,560 –> 01:07:54,420
nowadays you know for a while especially 
with American wine there were some real  

682
01:07:54,420 –> 01:08:00,480
like stereotypes of wines going on there were 
some real like buttery chardonnay from Napa  

683
01:08:01,020 –> 01:08:06,180
kind of light almost watery Pinos from Oregon 
right there were some very and I think that’s  

684
01:08:06,180 –> 01:08:10,980
what kind of helps people get into wine a little 
bit because it was very easy to understand it was  

685
01:08:10,980 –> 01:08:15,780
very easy to say oh that’s a Pinot from Oregon 
therefore it’s going to taste like this and for  

686
01:08:15,780 –> 01:08:21,720
a little while you know and the mass markets 
at least that was pretty true but now the craft  

687
01:08:21,720 –> 01:08:28,020
movement has really expanded the spectrums 
across every wine made in the states I think  

688
01:08:28,620 –> 01:08:34,500
um so I feel like whereas Napa it used to be 
like all chardonnays from Napa are butterballs  

689
01:08:34,500 –> 01:08:39,660
now there are some chardonnays made there you know 
and Napa’s a little harder to find still but in  

690
01:08:39,660 –> 01:08:44,580
Sonoma and other areas that are dry that are lean 
that are a little bit more like a Chablis that you  

691
01:08:44,580 –> 01:08:51,600
would find from France than a butterball that you 
would find from Napa um and so if there are myths  

692
01:08:51,600 –> 01:08:56,400
and perceptions that you’re telling yourself about 
what you like and what you don’t like and why we  

693
01:08:56,400 –> 01:09:01,680
would encourage you to like open up again and 
when you go out to eat when you go to a Bottle  

694
01:09:01,680 –> 01:09:06,360
Shop when you go to a restaurant you know tell 
them what you like and what you don’t like don’t  

695
01:09:06,360 –> 01:09:11,700
just ask for a Chardonnay say you know I I don’t 
really love chardonnays when they’re super buttery  

696
01:09:11,700 –> 01:09:15,480
but I’d be interested in trying a Chardonnay if 
you have something that’s like on the opposite  

697
01:09:15,480 –> 01:09:19,920
end of that and a lot of times they’ll say oh 
actually we do or maybe you should try a Chablis  

698
01:09:19,920 –> 01:09:26,820
over here and let people guide you a little bit 
to start to open up your palette again you know  

699
01:09:28,380 –> 01:09:35,400
um oftentimes when doing Wine Tours people 
you know would be kind of explaining to me  

700
01:09:35,400 –> 01:09:38,460
that they like wine but they don’t 
really know what they like about it  

701
01:09:39,000 –> 01:09:44,340
in trying to figure out you know places that that 
they might enjoy and wine that they might enjoy

702
01:09:46,500 –> 01:09:51,540
um I would ask them what kind of food they 
like because there is you know obviously  

703
01:09:51,540 –> 01:09:57,540
there’s a lot of crossover if you drink your 
coffee in Black you’re you know you have a  

704
01:09:57,540 –> 01:10:01,860
different palette by and large than someone that 
drinks it with three sugars and a ton of cream  

705
01:10:02,940 –> 01:10:10,380
um what you appreciate in a dish is more often 
than not going to align with that preference for  

706
01:10:10,380 –> 01:10:21,960
black coffee or you know a double latte with with 
caramel um and one other fun note that I don’t  

707
01:10:21,960 –> 01:10:27,180
know I kind of go back and forth on this we were 
talking about old world wine and New World wine  

708
01:10:28,020 –> 01:10:34,260
um wines made in the old world we’ve been you know 
talking about Beaujolais a little bit Beaujolais  

709
01:10:34,260 –> 01:10:42,900
and pretty much every wine region in Europe 
Rioja um barolo uh Bordeaux burgundy these  

710
01:10:42,900 –> 01:10:50,820
uh our regions all have um basically government 
imposed restrictions uh as to what you can grow  

711
01:10:50,820 –> 01:10:58,080
how you can grow it and then how you can ferment 
it and how you can age it in order for it to  

712
01:10:58,080 –> 01:11:08,040
qualify as Bordeaux or Brio or Beaujolais 
um and in some ways it’s something that’s  

713
01:11:08,580 –> 01:11:14,280
kind of restrictive and not kind of research 
it’s very restrictive if you’re in Beaujolais  

714
01:11:14,280 –> 01:11:18,180
you can’t grow Cabernet Sauvignon there 
and make wine from it and call a Beaujolais  

715
01:11:19,200 –> 01:11:24,240
you can over here you can plant whatever you want 
wherever you want and call it Cabernet Sauvignon  

716
01:11:24,240 –> 01:11:29,520
the thing is is that when you plant Cabernet 
Sauvignon in this region compared to that region  

717
01:11:30,060 –> 01:11:36,900
the grape you know has some impact on what the 
final wine would take will will taste like but  

718
01:11:36,900 –> 01:11:42,360
it’s only a portion like it’s not the entire 
reason that it tastes and smells a certain way  

719
01:11:42,360 –> 01:11:47,820
there’s you know uh the impact of the climate 
how ripe it gets how much Sunshine there is the  

720
01:11:47,820 –> 01:11:54,780
way that you identify it and age it and what type 
of ploke um and so as a result a Pinot Noir from  

721
01:11:54,780 –> 01:12:00,720
Oregon versus a Pinot Noir from the Central Coast 
in California can taste so drastically different  

722
01:12:00,720 –> 01:12:08,640
that they’re not even necessarily recognizable as 
the same grape and in that way I kind of see the  

723
01:12:08,640 –> 01:12:13,260
way that the they do it in the old rule is a bit 
of a virtue because as a consumer if you do know  

724
01:12:13,260 –> 01:12:18,180
what Beaujolais tastes like you can confidently 
order a Beaujolais and it’s going to taste so  

725
01:12:18,180 –> 01:12:24,480
taste the way you expect whereas here if you order 
a Pinot Noir if it’s grown like we just said I’m  

726
01:12:24,480 –> 01:12:31,500
you know in the organ uh you know Coast versus 
I’m sorry in Oregon versus the Central Coast you  

727
01:12:31,500 –> 01:12:36,600
might be like that doesn’t taste like Pinot at 
all yeah so there’s a trade-off uh you know the  

728
01:12:36,600 –> 01:12:44,820
the creative ability to experiment here in the New 
World versus the consumer reliability of knowing  

729
01:12:44,820 –> 01:12:50,340
effectually you know within a range what you’re 
gonna get when you purchase something that says  

730
01:12:50,940 –> 01:13:00,600
on it yeah let me say friends get into French 
whites I don’t know French whites I love Chablis  

731
01:13:00,600 –> 01:13:05,520
I love sansare I love and that took me a long 
time to figure out and I do feel like they’re a  

732
01:13:05,520 –> 01:13:09,840
little bit more consistent for me you know if I 
see a Chablis on a menu It’s Gonna taste closer  

733
01:13:09,840 –> 01:13:14,880
into what I want that if I order Chardonnay on a 
menu somewhere you know because we do experiments  

734
01:13:14,880 –> 01:13:23,100
quite a bit more here um uh Sonia uh is weather 
a big predictor for Taste from year to year  

735
01:13:24,060 –> 01:13:33,120
um it depends uh and by the way it depends 
is pretty much the answer to any wine related  

736
01:13:33,120 –> 01:13:40,020
question or economics question for that 
matter and I would say that speaking broadly  

737
01:13:41,040 –> 01:13:46,140
um in climates in climates as opposed to like 
you know weather for a year in climates that are  

738
01:13:46,140 –> 01:13:54,180
warmer year over year weather is only an impactful 
thing when it’s uh destructive when there’s  

739
01:13:54,180 –> 01:14:00,660
something bad like here in California wine country 
for a while there were the fires that are going on  

740
01:14:00,660 –> 01:14:06,480
harvest after harvest after harvest that has an 
impact on the wine of that not just because it  

741
01:14:06,480 –> 01:14:11,400
kills some of the vines and there’s less yield but 
the smoke taint you know all that smoke in the air  

742
01:14:11,400 –> 01:14:15,300
and the grapes kind of bring that in and things 
like that yeah I mean and then you know just  

743
01:14:16,080 –> 01:14:22,500
stepping back from like natural disasters I guess 
I’m not leather as much but nevertheless yeah the  

744
01:14:22,500 –> 01:14:32,520
it it was you know it’s caused by another um 
if you have rainfall during flowering um that  

745
01:14:32,520 –> 01:14:38,340
can be really impactful it prevents the proper 
uh germination of the grapes and create mold  

746
01:14:38,340 –> 01:14:42,600
too right you can get mold if it happens later 
in the year when the Clusters are fully formed  

747
01:14:43,860 –> 01:14:51,780
um so bad weather can be very impactful weather 
in general from year to year in within a climate  

748
01:14:52,740 –> 01:15:02,400
um is not something that can impact it as greatly 
now in cooler climates the likelihood of having  

749
01:15:02,400 –> 01:15:09,120
bad weather is greater because it’s generally 
on the shoulders of the growing season um but  

750
01:15:09,120 –> 01:15:15,540
there’s freak hail storms in in France in July in 
Argentina they have hail that is a problem too no  

751
01:15:16,380 –> 01:15:25,800
um and and so the the bad weather is something 
that invariably impacts but the overall weather  

752
01:15:25,800 –> 01:15:32,640
from year to year um like rainfall though won’t 
make it we’ll make a drastic difference even like  

753
01:15:32,640 –> 01:15:41,520
heavier rainfall a year versus drought year um so 
at least an old world Maybe rainfall across the  

754
01:15:41,520 –> 01:15:49,860
world the best wine growing regions that you find 
are generally enjoy the Mediterranean Club sure  

755
01:15:50,940 –> 01:15:58,500
um Lake County yes acceleration there 
that’s Continental no um Rioja yes and  

756
01:15:59,340 –> 01:16:05,100
it that’s the reason that that is is because 
that’s one of the best places to grow grapes  

757
01:16:05,100 –> 01:16:11,040
and one of the defining components of the 
Mediterranean climate dry Summers wet Winters  

758
01:16:11,040 –> 01:16:17,100
so by and large you don’t get a lot of rainfall 
during the growing season it’s in the winter so  

759
01:16:17,100 –> 01:16:23,940
it goes into the soil and they have to draw back 
up um rainbow did for some reason it was you know  

760
01:16:23,940 –> 01:16:29,280
a heavy rain rainy summer yeah if you’ve got 
a lot of rain during the summer you’ll get  

761
01:16:29,280 –> 01:16:35,880
Superfluous Vine growth the vine won’t focus on 
making fruit it’ll focus on making a bigger plant  

762
01:16:36,840 –> 01:16:41,520
um the fruit you do get will be like the 
grapes will be much bigger they’ll be plump  

763
01:16:41,520 –> 01:16:47,280
with water the they’re probably more diluted 
and flavor watery grapes give you watery wine  

764
01:16:48,180 –> 01:16:55,620
um and then of course mold can be an 
issue no um yeah it depends depends

765
01:16:58,740 –> 01:17:06,540
do you know if how did this joke go I think it 
was when GW was in office no it was it was HW  

766
01:17:07,800 –> 01:17:15,600
um to President George H 
bush where boxers are briefs  

767
01:17:16,620 –> 01:17:25,020
you can you can figure it out depends 
[Laughter] horrible it depends it depends

768
01:17:25,020 –> 01:17:31,980
Jay likes that one I can tell Jay I hope 
you have a smoking jacket on over there  

769
01:17:31,980 –> 01:17:36,480
it looks like you should have a smoking 
jacket on and I hope happening yeah yeah  

770
01:17:36,480 –> 01:17:45,900
excellent excellent wait we’re going to create 
a SipScout ad with you we’re jury 18. yeah yeah  

771
01:17:47,340 –> 01:17:53,760
um speaking of a SipScout ad so this is 
our sixth month yay six month anniversary  

772
01:17:55,020 –> 01:18:01,260
foreign thank you thank you for being here and to 
all of our earliest members many of whom are not  

773
01:18:01,260 –> 01:18:05,640
here today and you know we’re casual with this and 
we just show you you are and thanks for being here  

774
01:18:05,640 –> 01:18:12,660
yeah so um we would love it you know if you’re 
having a good time tonight if you enjoy getting  

775
01:18:12,660 –> 01:18:17,580
your SipScouts in the mail every month we would 
love it if you would leave us a review on Google  

776
01:18:18,360 –> 01:18:24,300
um or you know for the first six months we kind 
of rolled quietly and kind of brought new members  

777
01:18:24,300 –> 01:18:28,500
in because we were kind of figuring some of 
the logistics out and all that kind of stuff  

778
01:18:29,520 –> 01:18:34,020
um but now we’re ready to blow it out we got 
our feet under us and we’re ready to we’re  

779
01:18:34,020 –> 01:18:38,160
ready to grow and we’re ready to join you know 
because how fun would it be if like a bunch of  

780
01:18:38,160 –> 01:18:41,820
your friends from all over the country were 
doing this every you know once a month with  

781
01:18:41,820 –> 01:18:46,500
you and you were seeing their faces and you could 
be chatting them privately as we’re doing this and  

782
01:18:47,040 –> 01:18:51,420
um so yeah so we’re we’re ready to grow we’re 
ready to make this happen so I just put the  

783
01:18:51,420 –> 01:18:54,960
link in the chat if you wouldn’t mind you know if 
you’re having a good time and you love what you  

784
01:18:54,960 –> 01:19:01,080
do or what we do we would love a review very much 
a block um we’ll also probably be sending out an  

785
01:19:01,080 –> 01:19:05,520
email to some people who’ve been with us from the 
very beginning asking if you’d even be willing to  

786
01:19:05,520 –> 01:19:12,480
do a little video review so we cannot play with 
it a little bit so um yeah so thank you for being  

787
01:19:12,480 –> 01:19:18,960
here we we appreciate all of you so much because 
you were allowing us to do what we love and share  

788
01:19:18,960 –> 01:19:27,180
share amazing yeah these amazing crafts with with 
other people because otherwise we would just be  

789
01:19:27,180 –> 01:19:32,460
doing this ourselves together all the time and and 
then we would just be drinking too much I mean no  

790
01:19:32,460 –> 01:19:36,780
excuse for it Suzanne would be doing without me 
because you just have all the chocolate to herself  

791
01:19:37,620 –> 01:19:42,240
yeah but we love this we love this is our 
favorite part of our jobs you know we have many  

792
01:19:42,240 –> 01:19:46,140
many hats and we do many things sharing 
our knowledge College especially this  

793
01:19:46,140 –> 01:19:50,940
guy’s knowledge he has such deep knowledge and 
not just on wine um he’s a certified himmelier  

794
01:19:50,940 –> 01:19:56,280
he’s been a mixologist for years you know 
he has so much knowledge to share and he  

795
01:19:56,280 –> 01:20:00,180
tries to teach me all of it and you know 
I can’t I can only take so much guys you  

796
01:20:00,180 –> 01:20:03,960
guys gotta learn it too and you got to ask him 
questions too you gotta gotta keep him engaged  

797
01:20:05,700 –> 01:20:11,340
um so yeah so we love this so thank you for being 
here um but yeah other questions about wine about  

798
01:20:11,340 –> 01:20:19,440
what’s coming up next I think next month is um 
our Irish beer tasting so you’ll be getting four  

799
01:20:19,440 –> 01:20:24,480
craft beers that are Irish in style and I think a 
couple of them are actually from Ireland I think  

800
01:20:24,480 –> 01:20:32,340
we just got our list yeah and uh yeah so we’ll 
be going craft but going global which is fun and  

801
01:20:32,340 –> 01:20:37,560
I think it’s the day before St Patrick’s I think 
it is I think it’s the day before it’s cool yeah  

802
01:20:37,560 –> 01:20:42,360
so we’re gonna we’re not doing green beer no 
green food coloring we’re classing it up here  

803
01:20:42,360 –> 01:20:46,560
at The Crafty Cask and we’re just gonna drink 
high quality delicious Irish beer which is what  

804
01:20:46,560 –> 01:20:51,420
we should be doing on St Patrick’s Day exactly 
um not adding food coloring to our view so yeah  

805
01:20:51,420 –> 01:20:58,380
that that doesn’t that doesn’t that’s nothing that 
does nothing um and then after that so in may not  

806
01:20:58,380 –> 01:21:08,880
May April oh April we have a margarita Mixology 
Evolution class which is second leading up yeah so  

807
01:21:08,880 –> 01:21:12,540
um that’s gonna be super fun because we’re gonna 
teach you the evolution of the margarita so the  

808
01:21:12,540 –> 01:21:16,800
origin kind of drink that inspired the margarita 
which is not tequila based I will let you know  

809
01:21:17,700 –> 01:21:23,820
um and then a classic margarita and then kind of 
a Modern Margarita so we’ll be mixing up drinks  

810
01:21:23,820 –> 01:21:30,300
together then and then in May I am super excited 
one of our long time clients Charbay Distillery  

811
01:21:31,080 –> 01:21:34,380
um some of you have heard of them before because 
we’ve done tastings with them in the past it is  

812
01:21:34,380 –> 01:21:40,200
their 40th year anniversary so they have been 
around making craft booze for 40 years and  

813
01:21:40,200 –> 01:21:44,580
honestly for longer than that because it’s a 13 
generation Distillery going all the way back to  

814
01:21:44,580 –> 01:21:51,720
Serbia right they are years in the United States 
they are amazing they make incredible Spirits they  

815
01:21:51,720 –> 01:21:56,580
have had my favorite whiskey since I’ve discovered 
it and I keep looking for one to knock it out and  

816
01:21:56,580 –> 01:22:00,780
beat it and I just can’t um and so for their 
40th anniversary sorry we’re partnering with  

817
01:22:00,780 –> 01:22:04,740
them and they’re buying out a whole zip scalp 
box and you’re going to get all different Charbay  

818
01:22:04,740 –> 01:22:10,020
Spirits one of which at least one of which is 
from the distillers private reserve that is not  

819
01:22:10,020 –> 01:22:15,540
for sale anywhere was made like forever ago and is 
just like in his basement and he has bottles left  

820
01:22:15,540 –> 01:22:19,740
and he’s gonna crack them open so we can give 
you guys a little two ounce spores of it um so  

821
01:22:19,740 –> 01:22:23,340
that’s going to be a really a really fun box and 
they’re going to join us as well so the maker will  

822
01:22:23,340 –> 01:22:27,720
be here for that one we have a lot of fun stuff 
coming up we’re super excited for all of that  

823
01:22:28,500 –> 01:22:33,420
um and yeah but otherwise we are now that 
the PSA is is over I often forget to do that  

824
01:22:34,740 –> 01:22:39,420
um we’re here to answer your questions 
and you know let us let us know  

825
01:22:40,080 –> 01:22:44,040
let us know what questions you have or comments 
or thoughts or anything or just Chit Chat

826
01:22:47,640 –> 01:22:56,220
oh man we wish you a tasting room with Cottonwood 
I will say we were doing the non-fancy version of  

827
01:22:56,220 –> 01:23:02,340
tasting tonight because we were making dinner 
and we just had mac and cheese but the chicken  

828
01:23:03,660 –> 01:23:09,660
was a nice it changed the flavor of the Malbec 
in a very nice way I enjoyed having them all  

829
01:23:09,660 –> 01:23:14,040
back after some chicken so if you guys 
want to try that out one of these days  

830
01:23:14,040 –> 01:23:18,840
if you have any chicken around um how 
did you prepare your chicken because  

831
01:23:18,840 –> 01:23:25,200
we were talking about that Buffalo hello 
Cacciatore I think she had anything airfryer

832
01:23:25,200 –> 01:23:35,700
it was just breaded chicken and we put it in 
the airfryer so it was not fancy chicken but  

833
01:23:36,480 –> 01:23:41,160
the original plan of Smash Burgers fell 
through so mac and cheese and air fried chicken  

834
01:23:42,780 –> 01:23:45,660
too bad man A Smash Burger would 
have been great with the cab yeah

835
01:23:48,120 –> 01:23:50,040
um yeah we love our air fryer Evan just got an  

836
01:23:50,040 –> 01:23:53,940
air fryer for Christmas and we’ve been 
using it like crazy yeah for sure yeah

837
01:23:57,960 –> 01:24:02,160
um what style of whiskey is our 
favorite so no no read that closer

838
01:24:05,460 –> 01:24:12,420
is your favorite you were talking about your 
favorite whiskey Oh Me Oh yeah this is this  

839
01:24:12,420 –> 01:24:18,360
is your ear yeah still tell you that yeah so 
honestly usually our answer to this question  

840
01:24:18,360 –> 01:24:22,200
or any question like this is like we have no 
favorite children because really it’s hard  

841
01:24:22,200 –> 01:24:27,960
to have favorites like we have access to such 
amazing cropped alcohol and are very fortunate  

842
01:24:27,960 –> 01:24:34,200
and they’re all just good in their own right 
that being said um I have a decanter that Evan  

843
01:24:34,200 –> 01:24:38,040
bought me years ago that’s a beautiful decanter 
that has like a glass ship inside of a glass  

844
01:24:38,040 –> 01:24:43,440
globe and it’s just very beautiful and the only 
whiskey that that ever goes in that decanter is  

845
01:24:43,440 –> 01:24:49,440
Charbay’s Doubled & Twisted and so doubled 
and twisted is a blended whiskey essentially  

846
01:24:50,040 –> 01:24:54,120
um so it’s not a bourbon it’s not a rye it’s not 
a scotch it’s not any of those standard categories  

847
01:24:54,120 –> 01:25:00,720
it’s a blended whiskey and the thing that’s unique 
about Charbey is all of their whiskey they make  

848
01:25:00,720 –> 01:25:06,780
it from finished beer so if you’re not familiar 
with how Whiskey’s made all whiskey is made from  

849
01:25:06,780 –> 01:25:13,020
beer essentially it’s an unfinished beer it has no 
hops it has no Barrel aging it’s not a beer you’d  

850
01:25:13,020 –> 01:25:18,240
likely want to drink it’s not going to taste very 
good but technically it is a beer but what they do  

851
01:25:18,240 –> 01:25:24,540
is they actually get finished beers that are on 
the market that you can buy so anybody heard of  

852
01:25:24,540 –> 01:25:30,600
Bear Republic racer five IPA yeah that’s one of 
the beers that they use right racer5 IPA is one  

853
01:25:31,140 –> 01:25:35,160
um black Big Bear Stout is another one they’re 
all from the black bear or I’m sorry all from Bear  

854
01:25:35,160 –> 01:25:39,360
Republic yeah so they partner with a local Brewery 
that’s kind of down the road from them who make  

855
01:25:39,360 –> 01:25:44,280
they’re very well known in California people love 
their beers um ourselves included and they partner  

856
01:25:44,280 –> 01:25:49,800
with them and they buy kegs of their finished beer 
and probably bigger than kegs at that point and  

857
01:25:49,800 –> 01:25:56,940
they distill them and they turn them into whiskey 
and Marco’s whole philosophy is you know junk in  

858
01:25:56,940 –> 01:26:01,260
junk out delicious in delicious out right and 
he’s like why would you make a whiskey from  

859
01:26:01,260 –> 01:26:05,160
a beer you wouldn’t drink why not make a whiskey 
from a beer or you want to drink and you do drink  

860
01:26:05,940 –> 01:26:09,840
um and it’s really fun because then you actually 
get a little bit of the Hop characteristic  

861
01:26:09,840 –> 01:26:13,860
in there a little bit of the barrel aging 
characteristic in there and it just creates  

862
01:26:13,860 –> 01:26:19,320
some really unique profiles and flavors very 
a compelling and so they’re doubled in Twisted  

863
01:26:19,320 –> 01:26:27,180
whiskey in particular is a blend of a malt whiskey 
a stout whiskey a Pilsner yeah no I think in just  

864
01:26:27,180 –> 01:26:31,860
the racer five I think it’s just those three um so 
the racer five IP the Big Bear Stout and so it’s a  

865
01:26:31,860 –> 01:26:39,360
blend of those three and it is magical it’s like 
chocolatey and it makes such a good old-fashioned  

866
01:26:39,360 –> 01:26:44,760
it scrumptious and the good news is is when you 
get your SipScout kit you’ll be able to get full  

867
01:26:44,760 –> 01:26:48,660
bottles online too we’ll have that all set up for 
you so if you fall in love with it the way I do  

868
01:26:48,660 –> 01:26:53,700
or any of the other ones you’ll be able to order 
full bottles online so we’re very excited there’s  

869
01:26:53,700 –> 01:26:59,100
only going to be 100 of those kits available um 
because it is a special 40th anniversary where  

870
01:26:59,100 –> 01:27:03,420
they’re pulling from their Reserve seller 
um but yeah we’re excited for that one

871
01:27:11,220 –> 01:27:17,640
nice little quiet dog versus our cat I’m surprised 
our cat is a meowing up she’s she’s been very  

872
01:27:17,640 –> 01:27:22,320
vocal since we’ve been here in San Francisco 
for some reason where are you guys right now  

873
01:27:23,220 –> 01:27:28,440
we’re back at our place in San Francisco um 
we our tenant moved out and so we rented out  

874
01:27:28,440 –> 01:27:32,520
furnished intentionally so that we can do this 
so whenever a tenant moves out we can come back  

875
01:27:32,520 –> 01:27:37,740
for a couple of weeks and hang out while we find 
a new tenant so yeah it’s kind of good to be home  

876
01:27:38,760 –> 01:27:44,160
yeah just a few more days left here 
it’s been uh it’s been a whirlwind yeah  

877
01:27:44,160 –> 01:27:47,880
for sure other wine questions we know we’re

878
01:27:50,220 –> 01:27:55,920
to drop off please feel free we thank you for 
being here we hope you enjoyed these wines oh  

879
01:27:55,920 –> 01:28:01,440
are we out of wine we are out of wine it’s 
okay but you can’t cheers yeah that’s true  

880
01:28:01,440 –> 01:28:06,000
very true thank you yeah you can’t cheers 
with an empty glass people just bad luck  

881
01:28:06,000 –> 01:28:12,720
so we thank you for coming if you need to drop off 
please feel free but we’ll hang out and chit chat  

882
01:28:12,720 –> 01:28:17,400
a little while longer if anyone wants to join 
and we hope to see you next month yeah yeah for  

883
01:28:17,400 –> 01:28:23,880
our beer tasting and if you are kind enough 
to leave us a review thank you very much oh