Wine & Chocolate Pairing for Valentine’s Day
SipScout Craft Alcohol Membership Club – February, 2023
This month SipScout members are being treated to a wine and chocolate pairing in honor of Valentine’s Day. We partnered with Master the World wines and Le Belge Artisan Chocolatier for a delicious and well-paired SipScout kit. During this month’s SipScout party we delve deep into food and wine pairing and geek out about our incredible wines from California, Spain, and Argentina.
Psssst! Really sorry for the video quality on this one, something went wonky with our Zoom recording unbeknownst to us!

Are You A Craft Drink Explorer?
Always planning trips around visiting local breweries, wineries, cider houses, or distilleries? Love discovering new drinks and learning about the people and stories behind them?
Then you, my friend…are a natural SipScout! Join the first and only rotating craft alcohol membership club to get a monthly kit that goes along with our monthly SipScout party and join in on the fun!
Highlights
Ready to join in on the fun, get your own SipScout kit and join our monthly tasting parties? Head on over to thecraftycask.com/shop/sipscout to learn more and join!
About Your Hosts
The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!
Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.
Read the transcript
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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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um what’s another kind of classical with richness
um you guys know what the classic pairing
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um with a French softens which is a really rich
very sweet viscous um sweet white wine uh foreign
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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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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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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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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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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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I appreciate it great when you drink Reds what
types of Reds do you typically gravitate towards
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probably sweeter I’m trying to expand my palette
well well hopefully these wines today will be a
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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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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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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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I couldn’t do like that the more it starts to get
used to those things and adapt essentially yeah
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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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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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covid because their immune system was bolstered
simply by the fact that they were more frequently
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drinking and consuming things that were bitter
and that bitterness is in you know in small doses
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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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like bolstering of your immune system from
consuming things that are bitter helped to
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prevent them from getting sick to I guess
you know the scientifically notable degree
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enough to say something about it in an article
well when we drink we drink a lot of wine and
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it took us what almost two and a half years to
get covered so maybe there’s something I think
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you just gave me another reason to drink wine
that’s right that’s right I like it exactly
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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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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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everyone orders different things you order a
couple different glasses of wine and you all
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just kind of share and I know postcode maybe that
doesn’t feel as good anymore I mean alcohol kills
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um so yeah oh thanks Danica we love we
love sharing fun facts yeah for sure
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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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um and I mentioned in the uh the notes there in
years in your SipScout report that this style is
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a little bit more modern um and that’s primarily
the use of French Oak oftentimes historically
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riojas were made with American Oak and just to
kind of a neat comparison side by side between
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French Oak and American Oak uh American Oak is by
and large grown in Latitude that is further south
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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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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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rings that form uh you know the country are space
based more widely apart um each ring is another
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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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in a colder climate where it grows more slowly and
then as a result the barrels that are made from
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American Oak as opposed to the French Oak have
grain you know the wood grain is not as tight
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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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um more of the tannins will be released into the
barrel with less time and so part of the reason
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that oftentimes real house or drink much later
is because that you know time that they spend
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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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same amount of time because it is a tighter green
uh the combination that um that aronia uses both
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French and American Oak gives you a little bit
of a flavor profile of the oak but still has that
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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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out here uh one vanilla that’s a very common
uh component that you get from the oak that
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comes from both French Oak and American Oak but
it does come a little bit more prominently from
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American Oak American Oak also tends to have a
bit more herbaceous kind of green uh elements to
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it sometimes even like a like a eucalyptus
element something that’s like mentholated
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um I’m not getting that strongly in this
one but maybe like a little bit of uh Bailey
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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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necessarily the oak itself it’s more from the
toasting of the inside of the barrel which is
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going to caramelize the natural sugars that
are in the barrel um and that caramelization
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uh kind of seeps into the wine as well during
the aging process so yeah some some nice uh
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some nice stewed fruits um a little bit of
blue fruit a little bit of like blueberry
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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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want to kind of push yourself a little bit to
do that because it helps pull apart different
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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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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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what it smells like and then what it tastes like
it might be a little different right it might
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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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not all apples are created equally yeah I’m not
going to sit down and eat a granny smith apple
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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
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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
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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
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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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little bit of that espresso chocolate
and seeing kind of what happened there
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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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yeah feel free to Jump Ahead just because we’re
still talking about the first line doesn’t mean
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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
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get from it too La Belle’s um chocolatier
is in Napa California and so I found them
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and it’s funny that what made me think of this is
telling the story is the texture of the espresso
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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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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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like called Savory girl like I love salt um and
so I was just enamored with that texture and the
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saltiness that came through and I brought them
home he said he was doing Wine Tours in Napa um
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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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them to him and I was like what is this chocolate
and how do I get it like what is going on and he
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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
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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
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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
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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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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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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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was right I missed out I think like a month a
month before we match or a month after we met
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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
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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
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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
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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
350
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
Until next time… Drink craft and drink the world. Cheers!