November 19, 2021 • 36 mins
This fruit-forward wine is released just two months after the grapes’ harvest (thanks to some specific fermentation and dissemination practices). Anney and Lauren get fresh with the history and science of Beaujolais Nouveau.
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Speaker 1 (00:08):
Hello, and welcome to favor Protection of iHeart Radio. I'm
Annie Reese and I'm Lauren Bogelbaum, and today we have
an episode for you about Beaujolais Nouveaux. Yes, this was
gonna be fun for multiple reasons. Yeah. One fun with pronunciation,
which we've already had some French fringe. Also, I have
(00:29):
heard of Bogelais Nuveaux. I've definitely had some. I was
aware of its reputation, which we're going to talk about
kind of a lesser wine, but I really didn't know
more than that. But I didn't know about this whole
like dad fanfare, and that's sort of happening like right
now as we record this. Yeah, yeah, as we record this,
(00:51):
it is uh it is Bojolais Nouveaux day. It is November. Yes,
we are recording the day before this episode comes out.
Um and uh so, so I assume that some fanfare
has occurred. I assume it has. And you know, happy
(01:11):
bas new vote to you and to listeners. It has arrived.
It has arrived. Was funnily enough. I saw him the
background of a show I was watching recently, and I
was like, Oh, what's the thing the poster, and I
was like, oh, whoa funny coolicity. Yeah yeah, yeah I
(01:35):
I I had a friend who I had Thanksgiving with
for a number of years and she was very fond
of it. So maybe her mom was very fond of it.
Either way, we always had it on Thanksgiving. Um. So
it's still a thing that I like, kind of get
excited about and like sort of like like I like
getting a bottle and all of my friends make fun
(01:55):
of me about it. I think that's lovely. I I
like it. Um. As always with these episodes, drink responsibly, yes, um,
And I did as I was thinking about this, And
I've been working on uh something else about like all
(02:16):
of the shortages and how they're impacting the holidays. And
I've just talked to my mom yesterday about all this.
And I know Wine is one of the ones that
watch out about the line shortages. So just to make
you nervous about something, happy holidays, all right, cool, thanks Anny.
(02:41):
I like new things to be nervous about. It's just
at the top. I like to put things that are
on my mind, and in this case, it happens to
be that. Yeah, no great, um yes um. Also, you
can see our past episodes on Sparkling Wine, rose Merlow
san Gria. I feel like maybe there's more than that,
(03:03):
but those were the ones that Yeah, have there been
a good question. That's good question, listeners. Let us know,
ah man, we really do need to do more great varietals.
We do. Yeah. But okay, so does this does this
bring us to our question? I suppose it does. Bog
(03:25):
nouveau what is it? Well? Uh? Bojelis nouveau is a
type of wine released the same year that it's made.
When it's very young and very bright. It tastes kind
of fresh. It's it's low acid, low tannin, has a
lot of fruity flavors like banana and strawberry. Um. It's
(03:45):
often served chilled, and it's a It's a wine that
doesn't take itself too seriously, the chill wine. Yeah, always okay.
Um and it is It is released, yes, with a
bit of fanfare, um at twelve oh one am local
(04:08):
time on the third Thursday of November every year in France.
Um uh and this is marketed yes as Bojelie neveaude.
Sure is. I can't believe I'd never heard of this.
It's a whole thing. There's there's a ceremonial on corkings,
there's there's celebrations. M m um. This this release, by
(04:32):
the way, requires like a complex industry effort of exports
and imports and shipping because it releases at twelve oh
one am the third Thursday of every November around the world.
Um so, so it takes some effort to get there.
And I hadn't really ever thought about that. Um uh.
And a lot of that effort is by air freight, interestingly,
(04:54):
um interestingly, because that's not how most wine is transported.
You know, wine is heavy, the glass bottles are heavy.
Why wouldn't you do c freight? Well, if you really
need to get it there on time, if you're trying
to get that twelve oh one yeah, midnight release. Yeah,
people dressed as bottles of wine trying to get in. Oh.
(05:17):
I wonder what blue laws if like anywhere in the
United States, I certainly in Georgia, I don't think you
can buy wine at twelve o one am most of
the time anyway, you can anyway. Um. All of this
means that it is only about two months old upon
its release, maybe three. If like there was an early
(05:38):
harvest one year. Um, and it's not a wine that
you really want to age. Um. It's tanning content is low. Um,
and tannins are the things that interact with oxygen in
a wine, like little bit of oxygen in a wine
and develop lovely complex flavors over time. Um, that is
not what happens with this. It just kind of tastes
like vinegar. That lack of tannins also means that, Yeah,
(05:59):
the pty flavors from the grapes and the fermentation are
very forward in a nouveaux um. Some would say cloying.
It's been compared to like bubble gum. Um. Sony and
Magazine once called it quote a moderately good red wine
Comma at best day and I was like, right, it's
(06:30):
the at best, like the Comma at best that really
gets me anyway, Um it is it is inexpensive and
and and easy drinking. I guess you could say, yeah, yes, yes,
I feel like easy drinking could cover a lot of things. Um. Yes.
(06:55):
It is made in the Bougelais region of France, that's
a south of Burgundy, north of leon Um, with a
grape varietal called game which is a like a like
a light to medium bodied type of grape. And you
can also make neuvo style wines with other grapes, and
some wine makers do some rather cashing in on the
whole uh Begelais Day tradition. But it's really just another
(07:18):
category of wine you know, um, sometimes called Vin's primers
or early wines. Um just yeah, which means they're released
the same year that they're produced. And a thing I
didn't know, that's that's super fascinating. Um. Uh. The way
that winemakers get nouveaux wines out so quickly, um is
that they're not using um, the usual wine making process. UM.
(07:43):
They're using instead a technique called semi carbonic maceration. So
usually when you make wine, um, you press the grapes
and separate the juice called the must from the solids.
You discard the solids and then ferment the must using yeasts,
which are friendly microbes that occur naturally on the skins
of grapes and that you can also add more of
(08:03):
to your must, and those will eat some of the
sugars in the must and poop alcohol and carbon dioxide
and flavor. But yeast pool almost said bacteria poop. That's
related but different anyway. Um, this is not what you
do with new vow so semi carbonic maceration. What you're
(08:25):
doing here is fermenting whole bunches of grapes, stem on
and everything by letting them squish and soak and break
down on a cellular level. I know, here's how it works.
And he was giving me a look. It worked really
good on radio, I think, I definitely. I think you
(08:45):
could feel the weight of my look. I I hope
so it was very weighty. Um. All right. So, so
when you put a whole load of grapes into a
big old vat, you're gonna have a few layers of
things going on. Um. The grapes on the bottom are yeah,
I'm gonna get squished and released juice, which the yeasts
that are naturally present on the grape's skin, UM will
(09:06):
start to eat the sugars in that juice, and um,
they'll start creating alcohol and carbon dioxide and flavor. In
the middle of the tank, you've got grapes that haven't
burst but are soaking or or macerating in that juice,
which is going to pull some of the tannins and
pigments and flavors um out of the grape skin and
(09:27):
into that juice. And then at the top you've got
a layer of grapes that's steadily being exposed to more
and more carbon dioxide as it replaces the normal air
in the tank from the fermentation process. And this creates
a really cool phenomenon called intracellular fermentation. And basically, enzymes
(09:48):
in the grapes are taking that carbon dioxide and using
it to break down sugars and malic acid, which is
a type of acid that's found in grapes. Um, it's
breaking those down and producing alcohol and flavors with no
yeast involved. This is wild. I know, I'm like, grape enzymes,
(10:11):
what are you up to? Why do you do this?
This is so cool? So yeah, Once the alcohol level
inside the grapes reaches around two, the grapes will burst,
adding to the juice in the tank. Now, this is
called semi carbonic because in fully carbonic maceration, which is
also a thing, um, you would seal the tank, pump
(10:31):
out the oxygen, and pump in CEO two UM. But
bogalais producers leave the tanks unsealed and sort of based
the grapes in their own juices in a process called ramontage. Um.
They they draw the juice from the bottom of the
tank and poured over the top. So yeah, uh, semi
carbonic maceration. You let the whole mess ferment for a
few days um in the case of nouveaux, like four
(10:53):
to six days. Then you filter out the solids, maybe
adds more yeast, and continue the fermentation process until the
wine it's your target M A B V. And then
you bottle it and get it the heck out there. Um.
The whole process, Yeah, it takes just a couple of months,
and it creates this super fruity, sort of floral like
bright purple juicy wine with a with right really soft
(11:14):
tannins and low acidity. It is meant to be consumed
within like six months. I was just thinking about that
because I assumed and we're going to go over this,
but most Bois nuvou is sold like now yeah, yeah, yeah, yeah,
it's um. Yeah, it really goes pretty quickly. It's really
rare to find bottles still on store shelves, um, even
(11:38):
in December, like like certainly past December. I would be
surprised to find any interesting So, like if I got
a craving in May. Oh no, yeah, even if you
even if you could find it, you probably wouldn't enjoy
that bottle as much as you would have fresh Yeah, yeah,
(11:58):
I mean that makes sense. Yeah, Apparently that that that
that banana flavor um is really typical of that intracellular
fermentation process that um that I was talking about. And
so it's just that process creates a slightly different set
of flavors than regular fermentation does. So yeah, right. Other
(12:24):
types of wine from the Bojelais region also use semi
carbonic maceration UM, but they probably treat the solids differently,
like maybe give them more of a press to get
more tannin out um, and might do the second fermentation differently.
And we'll go on to age the wine in um
wood barrels or what have you to create richer, more
complex wines. Not all wine from Bogelais is nouvel, yes,
(12:49):
and that is a they have been trying to make
with some success recently. Um. But what about the nutrition
drink responsibly? Yes, yes, we do have some numbers for
you though, we do. Okay, So, on an average Boujolais
day around twelve sixty five million bottles would hit the shelves.
(13:14):
Annual public celebrations were taking place in Beaujolais alone, I
know all right. As of twenty twelve, Japan was the
largest importer of bojelating vot, followed by Germany and then
the US. I think japan is still might still be
the leader. Interesting. I'd love to hear from someone in
(13:36):
Japan if you know you've experienced this, you've gone to
any like I seen any fanfare? Yeah? Absolutely, I um.
I saw a photograph attached to one of the articles
I was reading for this that had um it was.
It was a wine spa and someone was pouring this
bottle of Beaujolais New Vaux out into this wine spa.
(13:56):
And I had more questions than frankly I could google
in that moment. And now you're passing them onto me,
like spa pouring wine on people. Are you drinking wine
at the spa? I don't know any answers, so yes. Anyway.
(14:22):
In recent years, sales of Boujelais Nouveaux, I've seen some
real ups and downs. In the UK, for instance, sales
went from about seven hundred forty bottles to one hundred
thousand bottles in eleven. That's pretty significant. Yep. In Beaujolais,
(14:45):
the region, Boujelais Nouveaux accounts for about one five of
wine sales, though yes, they do produce other wines, and
thanks to some wine education, export of wines from Beaujolais
the region have searched by twenty two. This is a
real big push of like, no, we do other things,
it's not just this. And yes, the pandemic has had
(15:10):
a massive impact on Bougelais Nouveau sales in the US,
where they've plummeted according to a market survey. Yes, yes, yes, yes, Um,
we'll see what happens this year. I wonder, yeah, next
time I go to the store, keep an eye out. Absolutely, yeah.
(15:30):
I wonder if um, if right, like like less people
were buying that kind of thing just because like they
weren't doing Thanksgiving celebrations the same way, or if less
was imported or um, yeah, what the situation was. Many
many factors at play, yes, um, And many factors have
(15:51):
been at play throughout the history. Yes, And we are
going to get into that as soon as we get
back from a quick break from a word for our
sponsor and we're back. Thank you sponsor, Yes, thank you
so again. You can see our past episodes for more
(16:14):
stuff about the history of grapes, although we have yet
to do I don't think we've touched on a broad
brushstrokes of the history of grapes. Yeah, yeah, we haven't.
We haven't done an episode on grapes yet. It's one
of those that it seems too big to possibly ever conquer.
Um it does. We probably have to break it up
by grape types. Yeah, yeah, yeah, And I am excited
(16:36):
about doing more. Um. Great varietals like Merlot was a
lot of fun to go into. So yes one day,
um and yes, see other episodes on we've done online
like Merlot to get more into stuff like that today.
Vote yeah, yes, specifically yes, all right. Thousands of years ago,
(16:57):
the Romans planted the first grape vines and what is
now the Bougelais region of France. In the following years,
the vines were cared for by monks and later lords.
And actually this is one of those things. Do you
ever have a moment where you're like, why did it
take me so long to realize this? But I just
I was thinking about how we still call like I
still have a landlord. Oh yeah, yep, bops, just put
(17:23):
that together, like the lord of the land, your landlord,
one of those yep, yep, yep. Most of the wine
made in this region was consumed there or a nearby
areas accessible by river, so it's very it was a
very regionable regionable is that a word? Now? It is
(17:45):
compared to other nearby wines. Beaujolais was frequently viewed as
less desirable um and less prestigious as far back as
thirty yes, when the then Duke of Burgundy feel Leap
the Bold prohibited cultivating the Bogelis grape and Burgundy because
it was quote bad and disloyal. Wow. No, he valued
(18:11):
it significantly less than the quote elegant pinon noir. But
of course that that might have been less to do
with the taste or quality of Vogelis nuveaux or the
Bojelis grapes, and more to do with regional loyalty. Who's
to say, I I haven't asked him. I couldn't tell you.
(18:32):
That's the one area we're lacking in time travel interviews.
Oh man, that would absolutely be. I mean, look, there's
a lot of good reasons to time travel and a
lot of bad reasons to time travel, but conducting interviews
and being like not, really, what were you thinking? Um? Yes,
and I would love I love the idea of trying
(18:52):
to explain to this Philip the bold guy, like the
we do a podcast. Don't worry about what that is?
That Um it's like newspaper do you have that? Okay,
wait anyway, just tell us why you said this mean
thing about beaually for real though, like, not depressed? Why
(19:14):
did you say? But our hundreds of thousands of listeners
on Apple podcasts, don't worry about what that is? Are
really gonna neat? Didn't know they'd be great up our game. Uh.
Dating back to at least the eighteen hundreds, the nouveaux
(19:35):
wines from the region were a local and locally consumed product,
mostly by people in the wine industry growers and and
and and makers. Uh. It was sort of like a
like an inexpensive and unpretentious celebration of the end of
the harvest season. Like you've just got done bottling all
(19:56):
of this wine. Most of it is going to set
an age for a while, but this one is fresh
and right there and cheers. Yeah, yeah, that makes sense
to me. When train travel allowed for faster, easier travel.
In the nineteenth century, growers sold bourgelas neeu vaux to cities,
where they became a popular choice at bisto's. One of
(20:16):
the reasons behind this popularity was yes, something called carbon
ac maceration or semi carbon acmaceration, a technique studied by
Louis pasteur Um that allowed for fresh, fruity flavors. Though
bourgelas Neuveau was mentioned in The New York Times in
eighteen seventy three up until World War to the wine
was for the most part only available in France. The
(20:37):
paper would go on to call it a quote good
picnic companion. In nineteen the modern process of carbonic maceration
as we know it today was developed by a French
scientist by the name of Michelle Flansy. In four He
was working on ways to preserve grapes and observed that
(20:59):
carbon dioxide had this um intercellular framentation effect on them.
The first restrictions around the wind, where and how a
Bougelais nouveau went into place. In nineteen that was when
France gave the Bougelais region, its own controlled certification, its
own like like, you can't call a wine a Bougelais
(21:22):
wine unless it is actually from that region. Um. But yeah,
those first legal definitions of what a Beaujolais wine was
actually precluded the Neuveau style because no wines at that
time carrying the region's name could be released before December
on the year of their harvest. UM. That would change
(21:43):
in the nineteen fifties. Yes, in Lunnon into Professionale Dvine
de Bougay gave the wine it's name then De premure
Are Bougelais Nouveaux and designated that it be released on
November fifte although they updated that to the third Thursday
after harvest slash November UM, most likely banking on people
(22:08):
looking to dive into the weekend looking for this wine.
Sure earlier star we kid Thursday night. Yea importers were
not allowed to sell it before then. Yes, in France
it was called Bogolais Nouveaux day. More and more winemakers
got in the game in the following decades, competing with
(22:29):
mass marketing campaigns and racing to get the first bottles
to Paris. The media covered this race. They even came
up with the slogan the neu veaux at rive the
new has arrived, yes. Um. Speaking of nouveaux races, there's
(22:49):
also one to London called the Beaujolais Run, which apparently
was started in nineteen seventy when two wine writers made
a bet about who could get a case from Paris
to London first. Um. It's still going, though it has
shifted to be about who can get it there via
the shortest route um. Purportedly for the sake of road safety.
(23:11):
People were going a little bit a little bit wild there. Um.
One winner in the nineteen eighties took a dang Harrier
jet like this is wild. I love it, okay. But meanwhile,
work with carbonic maceration really picked up in the nineteen
(23:31):
sixties and seventies when this French chemist and a fourth
generation winemaker from Beaujolais by the name of Jules Chauvais
Uh started looking into ways to produce wines without using
herbicides or pesticides or synthetic fertilizers in vineyards. UM. He's
(23:52):
considered the godfather of the natural winemaking movement UM, and
he was studying the semi carbonic maceration of game grapes
that are you in? So Yeah, that that that technique
UM really influenced the entire natural winemaking movement. And I
(24:13):
love that this wine that is like kind of hardcore
looked down on a lot of people, UM is directly
responsible for the natural winemaking movement. So that is really interesting. UM.
And then winemaker George du Bouff, who launched his own
(24:34):
label in ninety four, really helped solidify the overseas popularity
of Bougel nouveau with his approachable and inexpensive wines UM.
And he also really pushed the holiday, the whole celebratory
nature of the whole thing. UM. Yeah. At their peak,
these wines were selling one point one eight five million
(24:54):
nine cases in US stores. I know a bare in France.
At twelve o one am on the day release, folks
would be pouring themselves this glass of Bourgelais nouveaux UM,
and some merchants looking to get some attention would have
wine delivered via elephants or rickshaws. Yeah, he really was
(25:15):
like a big force find all of this. Yeah, Debuff's
Debuff's Bojelais Neuveaux premiered in the United States in nine two.
You've you've probably seen the bottles. They're the ones that
um that are printed with confetti patterns, or at least
were for a long time. Yes, definitely, I have seen those.
(25:37):
The annual November release of Bogela Neuveaus had a large
enthusiastic passionate following in the nineteen seventies and nineteen eighties.
It was in the eighties that Bougelais Nouveaus became a
big hit in the US, and by the nineties it
was a go to dinner wine, and a part of
the appeal was that Bougelais nouveau da happened around Thanksgiving
(25:58):
in the US, just in time for Turkey based holiday celebrations.
At the time, Americans also had a taste and affinity
for French taste, including wines. Sure um and uh and
give me a grape. Wines are a great pairing for
a lot of food. So it's not like totally off
(26:18):
and weird, like you know, it's anyway um um. It's popularity.
New Vos popularity was ramping um in the UK at
the same time and peaked there actually in the in
the late eighties, however, an influx of lower quality wines
and oversaturation in general lead to a decline of popularity,
and not just of bouchelis nouveau, but for all wines
(26:41):
in that region by association. UM. On top of that,
American wine taste shifted to domestic wines in the two thousands,
interest has been trickling back, especially in new vos made
by smaller producers with with more care UM. In an
inter you, a winemaker working in Beaujalets estimated that UM
(27:05):
some of nouveaux sold is from big industrial producers and
speaking of UM kind of like side note, but I
found it super interesting those producers do have some power. UM.
In two eight during the economic downturn here in the States,
Debuff and It's American importer lobbied the French ministers of
(27:26):
Agriculture and Finance to move up the legal shipping date
of that year's new veaux because the usual quick air
freight is more expensive than the slower C freight, and
they were afraid that Americans were not going to absorb
the two bucks a bottle more that air freight cost
that year UM and they succeeded so sang just change,
(27:51):
just just going and change in the industry. You just like, well,
this is what needs to get done. Are you going
to let us? And they were like, yep, we are.
We've got to have our Bourget twelve one. It's critical critical. Wow. Yeah, Now,
(28:11):
I definitely want to research. You're right about the US
and blue laws. I'm just curious. Um, But this has
been a really interesting and fun, fun one because I
had no idea about Yeah. Yeah, fun, fun, fun reading
for a fun wine. Yes, yes, yes, yes, I'm definitely
gonna see if I can I can find some um
(28:34):
in the meantime. I guess that's what we have to
say about bougelas new vote for now it is. We
do have some listener mail for you, though, and we
are going to get into that as soon as we
get back from one more quick break for a word
from our sponsor. And we're back Thank you, sponsor, Yes,
(28:57):
thank you, And we're back with listen celebration. That reminds
me of that photo shoot we did. I know me too,
Me too, step wrote, I wanted to write in about
(29:20):
a very specific type of borsch that you briefly touched
upon in your Borshed episode. I'm talking about Hong Kong
style borish, which to me belongs in a category all
of its own. As you noted on the show, borsh
was introduced to China when Russian refugees migrated to Shanghai.
When the Sino Japanese War broke out, many Shanghnese fled
to Hong Kong, and they brought with them Russian food.
(29:42):
There are no beats in Hong Kong style borshed, so
instead it's a beef and tomato based soup with lots
of vegetables such as cabbage, carrots, onions, potatoes, and celery.
This is one of the many instances where the people
in Hong Kong took recipes from other, mostly Western countries
and adapted them to fit local taste. As a result
of its past as a British colony with a lot
of international trade. Outside of this, Russian food never really
(30:06):
took off in Hong Kong, so minor correction to your
episode where you said it was a popular dish at
Russian restaurants there. Rather, borsch gained populating in Hong Kong
style cafes. These cafes served both Chinese Chinese dishes and
the aforementioned Hong Kong style Western cuisine, which in itself
is very much Chinese, much in the way that Americanized
Chinese food is very much American. I grew up in Vancouver,
(30:28):
Canada in the nineties, where there were numerous other immigrants
from Hong Kong. At many of the Hong Kong style
cafes there, when you order an entree, you get a
complimentary hot beverage as part of a set meal. For
an extra dollar two, you can upgrade to a soup.
As a souper lover, I always went for the upgrade.
The soup options were almost always a cream based soup
(30:49):
like a corn chowder, or tomato based borshed. Because this
was my only exposure to borsh for the longest time,
I actually had no idea that real borish wasn't tomato base.
I only found out when I went to a Ukrainian
restaurant for the first time in my early twenties, saw
borished on the menu and ordered it just to see
how compares to the Hong Kong version. Up to this point,
(31:09):
I had never had beats either. I had seen them
at the grocery store since I worked as a cashier
at one but they were never super popular with our customers.
Imagine my surprise when I first tasted the earthiness of
the beats in a real borshed and discovered the lack
of any other vegetables. I wasn't a big fan at
the time, but made myself finish it to be more cultured.
(31:31):
I since grew into love beats, though I prefer them
roasted or marinated versus being in a soup. My husband
and I live in Seattle now and my mom is
still in Vancouver. Due to COVID, the US Canada land
border have been closed to non essential workers until August
of this year, so the U s I didn't reopen
to Canadian travelers until November eight. We drove up to
see my mom for the first time in two years
(31:51):
this past September. The first meal we had when we
arrived after the three point five hour drive was at
a Hong Kong South cafe, where we ordered a Chinese
noodle soup, a Chinese Western dish of baked yin young
our yin yang rice with pork chop and tomato sauce
on one side and seafood and cream sauce on the other,
and of course a bowl of Hong Kong style borshed.
It was the perfect homecoming. Oh that's great, I know.
(32:16):
I'm so happy to hear. That sounds lovely. I really
want to try that. Um oh yeah, absolutely, Oh it
sounds so good to me. Um. As I said, I
think Hong Kong is one of my favorite cities I've
ever visited, and the food there was amazing, but I
never encountered this. All right, well, we'll have to go.
(32:37):
We'll just have to go. We'll just have to go.
That's the only way. Okay, Well, until we can get
to that, Emerald wrote, I have two things I must
say as I pause to the Putine episode. And I
want to preface that I feel like y'all are part
of the family, even though i've never actually met you.
Um One, in Nance nonce U, there is a Putine
(33:02):
specific restaurant down the street from my apartment that I've
been meaning to try, and you have now pushed me
to make a plan to have it tomorrow. I'll let
you know how it goes. Two, I'm originally from Zion, Illinois,
which is about ten minutes away from Wisconsin, so I
consider myself somewhat of a cheesehead. With that said, I
will never forgive you both if you do an episode
about cheese kurds without going to Wisconsin. I left for
(33:25):
joy when Annie mentioned the Mars Cheese Castle. It's twenty
minutes from my childhood home and I have fond memories
of chocolate cheese. But I audibly gasped at the thought
of you skipping Wisconsin to go to Canada for cheese kurds.
If you do that, I will literally hold a grudge
towards you, like Jim the Vampire did to Laslow and
what we do in the Shadows, the blasphemy. I cannot
(33:49):
believe that was even considered. Canada has poutine, but no
one does cheese cards like Wisconsin. I don't even have
a recommended place because all of them are amazing. You
should just have three trips, one to Canada, one to Wisconsin,
and one to France because it is just as good
as everything you hear in stories. So a lot of trips,
(34:10):
A lot of trips are building up here. Ongkong, Canada, Wisconsin. Friends.
That's wonderful. Yes, well, I do love the March Cheese Castle.
It was a delight. There were so many free samples
and also bloody Mary and also beer, which here where
(34:31):
I grew up, that's unheard of. But it was wonderful.
And I got a whole bag of cheese kurds and
I delighted every time I've been into them and they squeaked.
I was like, so fun. I hope you're a prutin
experienced it. Well, we don't Jim the Vampire level grudge. Yeah, no, no, no, no,
(34:53):
um uh, that's the hot episode, right, No, I wish
I'll know Billy Vass Billy the vest I don't know
why I'm bringing that up. Um, So it makes no
since anyone who've seen it, but it's Mark Cammell's episode.
Mark camel right, the Vampire. I had totally forgotten, Okay.
I was like, we grudge against Laslow? Are we talking
about there's many grudges. There's many grudges, but Laslow gives
(35:18):
them like a Billy Is that called Billy the best
talking fish. It's a ton of money and that's how
he saves it. But then of course it breaks and
it all falls apart um. But also you get to
hear Mark Cammell's say one human alcoholic beverage. It's really fun.
(35:38):
Oh my goodness, I do adore that show deeply, deeply.
It's so good, so good, um, and we adore hearing
from you listeners as well. UM. Thanks to both of
these listeners writing in. If you would like to write
to us that you can our emails Hello at savor
pot dot com. We're also on social media. You can
find us on Twitter, Facebook, and Instagram at savor pod
(36:00):
and we do hope to hear from you. Savor is
production of I Heart Radio four more podcasts my heart Radio.
You can visit the i Heart Radio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to superproducers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
things are coming your way
Hello, and welcome to favor Protection of iHeart Radio. I'm
Annie Reese and I'm Lauren Bogelbaum, and today we have
an episode for you about Beaujolais Nouveaux. Yes, this was
gonna be fun for multiple reasons. Yeah. One fun with pronunciation,
which we've already had some French fringe. Also, I have
(00:29):
heard of Bogelais Nuveaux. I've definitely had some. I was
aware of its reputation, which we're going to talk about
kind of a lesser wine, but I really didn't know
more than that. But I didn't know about this whole
like dad fanfare, and that's sort of happening like right
now as we record this. Yeah, yeah, as we record this,
(00:51):
it is uh it is Bojolais Nouveaux day. It is November. Yes,
we are recording the day before this episode comes out.
Um and uh so, so I assume that some fanfare
has occurred. I assume it has. And you know, happy
(01:11):
bas new vote to you and to listeners. It has arrived.
It has arrived. Was funnily enough. I saw him the
background of a show I was watching recently, and I
was like, Oh, what's the thing the poster, and I
was like, oh, whoa funny coolicity. Yeah yeah, yeah I
(01:35):
I I had a friend who I had Thanksgiving with
for a number of years and she was very fond
of it. So maybe her mom was very fond of it.
Either way, we always had it on Thanksgiving. Um. So
it's still a thing that I like, kind of get
excited about and like sort of like like I like
getting a bottle and all of my friends make fun
(01:55):
of me about it. I think that's lovely. I I
like it. Um. As always with these episodes, drink responsibly, yes, um,
And I did as I was thinking about this, And
I've been working on uh something else about like all
(02:16):
of the shortages and how they're impacting the holidays. And
I've just talked to my mom yesterday about all this.
And I know Wine is one of the ones that
watch out about the line shortages. So just to make
you nervous about something, happy holidays, all right, cool, thanks Anny.
(02:41):
I like new things to be nervous about. It's just
at the top. I like to put things that are
on my mind, and in this case, it happens to
be that. Yeah, no great, um yes um. Also, you
can see our past episodes on Sparkling Wine, rose Merlow
san Gria. I feel like maybe there's more than that,
(03:03):
but those were the ones that Yeah, have there been
a good question. That's good question, listeners. Let us know,
ah man, we really do need to do more great varietals.
We do. Yeah. But okay, so does this does this
bring us to our question? I suppose it does. Bog
(03:25):
nouveau what is it? Well? Uh? Bojelis nouveau is a
type of wine released the same year that it's made.
When it's very young and very bright. It tastes kind
of fresh. It's it's low acid, low tannin, has a
lot of fruity flavors like banana and strawberry. Um. It's
(03:45):
often served chilled, and it's a It's a wine that
doesn't take itself too seriously, the chill wine. Yeah, always okay.
Um and it is It is released, yes, with a
bit of fanfare, um at twelve oh one am local
(04:08):
time on the third Thursday of November every year in France.
Um uh and this is marketed yes as Bojelie neveaude.
Sure is. I can't believe I'd never heard of this.
It's a whole thing. There's there's a ceremonial on corkings,
there's there's celebrations. M m um. This this release, by
(04:32):
the way, requires like a complex industry effort of exports
and imports and shipping because it releases at twelve oh
one am the third Thursday of every November around the world.
Um so, so it takes some effort to get there.
And I hadn't really ever thought about that. Um uh.
And a lot of that effort is by air freight, interestingly,
(04:54):
um interestingly, because that's not how most wine is transported.
You know, wine is heavy, the glass bottles are heavy.
Why wouldn't you do c freight? Well, if you really
need to get it there on time, if you're trying
to get that twelve oh one yeah, midnight release. Yeah,
people dressed as bottles of wine trying to get in. Oh.
(05:17):
I wonder what blue laws if like anywhere in the
United States, I certainly in Georgia, I don't think you
can buy wine at twelve o one am most of
the time anyway, you can anyway. Um. All of this
means that it is only about two months old upon
its release, maybe three. If like there was an early
(05:38):
harvest one year. Um, and it's not a wine that
you really want to age. Um. It's tanning content is low. Um,
and tannins are the things that interact with oxygen in
a wine, like little bit of oxygen in a wine
and develop lovely complex flavors over time. Um, that is
not what happens with this. It just kind of tastes
like vinegar. That lack of tannins also means that, Yeah,
(05:59):
the pty flavors from the grapes and the fermentation are
very forward in a nouveaux um. Some would say cloying.
It's been compared to like bubble gum. Um. Sony and
Magazine once called it quote a moderately good red wine
Comma at best day and I was like, right, it's
(06:30):
the at best, like the Comma at best that really
gets me anyway, Um it is it is inexpensive and
and and easy drinking. I guess you could say, yeah, yes, yes,
I feel like easy drinking could cover a lot of things. Um. Yes.
(06:55):
It is made in the Bougelais region of France, that's
a south of Burgundy, north of leon Um, with a
grape varietal called game which is a like a like
a light to medium bodied type of grape. And you
can also make neuvo style wines with other grapes, and
some wine makers do some rather cashing in on the
whole uh Begelais Day tradition. But it's really just another
(07:18):
category of wine you know, um, sometimes called Vin's primers
or early wines. Um just yeah, which means they're released
the same year that they're produced. And a thing I
didn't know, that's that's super fascinating. Um. Uh. The way
that winemakers get nouveaux wines out so quickly, um is
that they're not using um, the usual wine making process. UM.
(07:43):
They're using instead a technique called semi carbonic maceration. So
usually when you make wine, um, you press the grapes
and separate the juice called the must from the solids.
You discard the solids and then ferment the must using yeasts,
which are friendly microbes that occur naturally on the skins
of grapes and that you can also add more of
(08:03):
to your must, and those will eat some of the
sugars in the must and poop alcohol and carbon dioxide
and flavor. But yeast pool almost said bacteria poop. That's
related but different anyway. Um, this is not what you
do with new vow so semi carbonic maceration. What you're
(08:25):
doing here is fermenting whole bunches of grapes, stem on
and everything by letting them squish and soak and break
down on a cellular level. I know, here's how it works.
And he was giving me a look. It worked really
good on radio, I think, I definitely. I think you
(08:45):
could feel the weight of my look. I I hope
so it was very weighty. Um. All right. So, so
when you put a whole load of grapes into a
big old vat, you're gonna have a few layers of
things going on. Um. The grapes on the bottom are yeah,
I'm gonna get squished and released juice, which the yeasts
that are naturally present on the grape's skin, UM will
(09:06):
start to eat the sugars in that juice, and um,
they'll start creating alcohol and carbon dioxide and flavor. In
the middle of the tank, you've got grapes that haven't
burst but are soaking or or macerating in that juice,
which is going to pull some of the tannins and
pigments and flavors um out of the grape skin and
(09:27):
into that juice. And then at the top you've got
a layer of grapes that's steadily being exposed to more
and more carbon dioxide as it replaces the normal air
in the tank from the fermentation process. And this creates
a really cool phenomenon called intracellular fermentation. And basically, enzymes
(09:48):
in the grapes are taking that carbon dioxide and using
it to break down sugars and malic acid, which is
a type of acid that's found in grapes. Um, it's
breaking those down and producing alcohol and flavors with no
yeast involved. This is wild. I know, I'm like, grape enzymes,
(10:11):
what are you up to? Why do you do this?
This is so cool? So yeah, Once the alcohol level
inside the grapes reaches around two, the grapes will burst,
adding to the juice in the tank. Now, this is
called semi carbonic because in fully carbonic maceration, which is
also a thing, um, you would seal the tank, pump
(10:31):
out the oxygen, and pump in CEO two UM. But
bogalais producers leave the tanks unsealed and sort of based
the grapes in their own juices in a process called ramontage. Um.
They they draw the juice from the bottom of the
tank and poured over the top. So yeah, uh, semi
carbonic maceration. You let the whole mess ferment for a
few days um in the case of nouveaux, like four
(10:53):
to six days. Then you filter out the solids, maybe
adds more yeast, and continue the fermentation process until the
wine it's your target M A B V. And then
you bottle it and get it the heck out there. Um.
The whole process, Yeah, it takes just a couple of months,
and it creates this super fruity, sort of floral like
bright purple juicy wine with a with right really soft
(11:14):
tannins and low acidity. It is meant to be consumed
within like six months. I was just thinking about that
because I assumed and we're going to go over this,
but most Bois nuvou is sold like now yeah, yeah, yeah, yeah,
it's um. Yeah, it really goes pretty quickly. It's really
rare to find bottles still on store shelves, um, even
(11:38):
in December, like like certainly past December. I would be
surprised to find any interesting So, like if I got
a craving in May. Oh no, yeah, even if you
even if you could find it, you probably wouldn't enjoy
that bottle as much as you would have fresh Yeah, yeah,
(11:58):
I mean that makes sense. Yeah, Apparently that that that
that banana flavor um is really typical of that intracellular
fermentation process that um that I was talking about. And
so it's just that process creates a slightly different set
of flavors than regular fermentation does. So yeah, right. Other
(12:24):
types of wine from the Bojelais region also use semi
carbonic maceration UM, but they probably treat the solids differently,
like maybe give them more of a press to get
more tannin out um, and might do the second fermentation differently.
And we'll go on to age the wine in um
wood barrels or what have you to create richer, more
complex wines. Not all wine from Bogelais is nouvel, yes,
(12:49):
and that is a they have been trying to make
with some success recently. Um. But what about the nutrition
drink responsibly? Yes, yes, we do have some numbers for
you though, we do. Okay, So, on an average Boujolais
day around twelve sixty five million bottles would hit the shelves.
(13:14):
Annual public celebrations were taking place in Beaujolais alone, I
know all right. As of twenty twelve, Japan was the
largest importer of bojelating vot, followed by Germany and then
the US. I think japan is still might still be
the leader. Interesting. I'd love to hear from someone in
(13:36):
Japan if you know you've experienced this, you've gone to
any like I seen any fanfare? Yeah? Absolutely, I um.
I saw a photograph attached to one of the articles
I was reading for this that had um it was.
It was a wine spa and someone was pouring this
bottle of Beaujolais New Vaux out into this wine spa.
(13:56):
And I had more questions than frankly I could google
in that moment. And now you're passing them onto me,
like spa pouring wine on people. Are you drinking wine
at the spa? I don't know any answers, so yes. Anyway.
(14:22):
In recent years, sales of Boujelais Nouveaux, I've seen some
real ups and downs. In the UK, for instance, sales
went from about seven hundred forty bottles to one hundred
thousand bottles in eleven. That's pretty significant. Yep. In Beaujolais,
(14:45):
the region, Boujelais Nouveaux accounts for about one five of
wine sales, though yes, they do produce other wines, and
thanks to some wine education, export of wines from Beaujolais
the region have searched by twenty two. This is a
real big push of like, no, we do other things,
it's not just this. And yes, the pandemic has had
(15:10):
a massive impact on Bougelais Nouveau sales in the US,
where they've plummeted according to a market survey. Yes, yes, yes, yes, Um,
we'll see what happens this year. I wonder, yeah, next
time I go to the store, keep an eye out. Absolutely, yeah.
(15:30):
I wonder if um, if right, like like less people
were buying that kind of thing just because like they
weren't doing Thanksgiving celebrations the same way, or if less
was imported or um, yeah, what the situation was. Many
many factors at play, yes, um, And many factors have
(15:51):
been at play throughout the history. Yes, And we are
going to get into that as soon as we get
back from a quick break from a word for our
sponsor and we're back. Thank you sponsor, Yes, thank you
so again. You can see our past episodes for more
(16:14):
stuff about the history of grapes, although we have yet
to do I don't think we've touched on a broad
brushstrokes of the history of grapes. Yeah, yeah, we haven't.
We haven't done an episode on grapes yet. It's one
of those that it seems too big to possibly ever conquer.
Um it does. We probably have to break it up
by grape types. Yeah, yeah, yeah, And I am excited
(16:36):
about doing more. Um. Great varietals like Merlot was a
lot of fun to go into. So yes one day,
um and yes, see other episodes on we've done online
like Merlot to get more into stuff like that today.
Vote yeah, yes, specifically yes, all right. Thousands of years ago,
(16:57):
the Romans planted the first grape vines and what is
now the Bougelais region of France. In the following years,
the vines were cared for by monks and later lords.
And actually this is one of those things. Do you
ever have a moment where you're like, why did it
take me so long to realize this? But I just
I was thinking about how we still call like I
still have a landlord. Oh yeah, yep, bops, just put
(17:23):
that together, like the lord of the land, your landlord,
one of those yep, yep, yep. Most of the wine
made in this region was consumed there or a nearby
areas accessible by river, so it's very it was a
very regionable regionable is that a word? Now? It is
(17:45):
compared to other nearby wines. Beaujolais was frequently viewed as
less desirable um and less prestigious as far back as
thirty yes, when the then Duke of Burgundy feel Leap
the Bold prohibited cultivating the Bogelis grape and Burgundy because
it was quote bad and disloyal. Wow. No, he valued
(18:11):
it significantly less than the quote elegant pinon noir. But
of course that that might have been less to do
with the taste or quality of Vogelis nuveaux or the
Bojelis grapes, and more to do with regional loyalty. Who's
to say, I I haven't asked him. I couldn't tell you.
(18:32):
That's the one area we're lacking in time travel interviews.
Oh man, that would absolutely be. I mean, look, there's
a lot of good reasons to time travel and a
lot of bad reasons to time travel, but conducting interviews
and being like not, really, what were you thinking? Um? Yes,
and I would love I love the idea of trying
(18:52):
to explain to this Philip the bold guy, like the
we do a podcast. Don't worry about what that is?
That Um it's like newspaper do you have that? Okay,
wait anyway, just tell us why you said this mean
thing about beaually for real though, like, not depressed? Why
(19:14):
did you say? But our hundreds of thousands of listeners
on Apple podcasts, don't worry about what that is? Are
really gonna neat? Didn't know they'd be great up our game. Uh.
Dating back to at least the eighteen hundreds, the nouveaux
(19:35):
wines from the region were a local and locally consumed product,
mostly by people in the wine industry growers and and
and and makers. Uh. It was sort of like a
like an inexpensive and unpretentious celebration of the end of
the harvest season. Like you've just got done bottling all
(19:56):
of this wine. Most of it is going to set
an age for a while, but this one is fresh
and right there and cheers. Yeah, yeah, that makes sense
to me. When train travel allowed for faster, easier travel.
In the nineteenth century, growers sold bourgelas neeu vaux to cities,
where they became a popular choice at bisto's. One of
(20:16):
the reasons behind this popularity was yes, something called carbon
ac maceration or semi carbon acmaceration, a technique studied by
Louis pasteur Um that allowed for fresh, fruity flavors. Though
bourgelas Neuveau was mentioned in The New York Times in
eighteen seventy three up until World War to the wine
was for the most part only available in France. The
(20:37):
paper would go on to call it a quote good
picnic companion. In nineteen the modern process of carbonic maceration
as we know it today was developed by a French
scientist by the name of Michelle Flansy. In four He
was working on ways to preserve grapes and observed that
(20:59):
carbon dioxide had this um intercellular framentation effect on them.
The first restrictions around the wind, where and how a
Bougelais nouveau went into place. In nineteen that was when
France gave the Bougelais region, its own controlled certification, its
own like like, you can't call a wine a Bougelais
(21:22):
wine unless it is actually from that region. Um. But yeah,
those first legal definitions of what a Beaujolais wine was
actually precluded the Neuveau style because no wines at that
time carrying the region's name could be released before December
on the year of their harvest. UM. That would change
(21:43):
in the nineteen fifties. Yes, in Lunnon into Professionale Dvine
de Bougay gave the wine it's name then De premure
Are Bougelais Nouveaux and designated that it be released on
November fifte although they updated that to the third Thursday
after harvest slash November UM, most likely banking on people
(22:08):
looking to dive into the weekend looking for this wine.
Sure earlier star we kid Thursday night. Yea importers were
not allowed to sell it before then. Yes, in France
it was called Bogolais Nouveaux day. More and more winemakers
got in the game in the following decades, competing with
(22:29):
mass marketing campaigns and racing to get the first bottles
to Paris. The media covered this race. They even came
up with the slogan the neu veaux at rive the
new has arrived, yes. Um. Speaking of nouveaux races, there's
(22:49):
also one to London called the Beaujolais Run, which apparently
was started in nineteen seventy when two wine writers made
a bet about who could get a case from Paris
to London first. Um. It's still going, though it has
shifted to be about who can get it there via
the shortest route um. Purportedly for the sake of road safety.
(23:11):
People were going a little bit a little bit wild there. Um.
One winner in the nineteen eighties took a dang Harrier
jet like this is wild. I love it, okay. But meanwhile,
work with carbonic maceration really picked up in the nineteen
(23:31):
sixties and seventies when this French chemist and a fourth
generation winemaker from Beaujolais by the name of Jules Chauvais
Uh started looking into ways to produce wines without using
herbicides or pesticides or synthetic fertilizers in vineyards. UM. He's
(23:52):
considered the godfather of the natural winemaking movement UM, and
he was studying the semi carbonic maceration of game grapes
that are you in? So Yeah, that that that technique
UM really influenced the entire natural winemaking movement. And I
(24:13):
love that this wine that is like kind of hardcore
looked down on a lot of people, UM is directly
responsible for the natural winemaking movement. So that is really interesting. UM.
And then winemaker George du Bouff, who launched his own
(24:34):
label in ninety four, really helped solidify the overseas popularity
of Bougel nouveau with his approachable and inexpensive wines UM.
And he also really pushed the holiday, the whole celebratory
nature of the whole thing. UM. Yeah. At their peak,
these wines were selling one point one eight five million
(24:54):
nine cases in US stores. I know a bare in France.
At twelve o one am on the day release, folks
would be pouring themselves this glass of Bourgelais nouveaux UM,
and some merchants looking to get some attention would have
wine delivered via elephants or rickshaws. Yeah, he really was
(25:15):
like a big force find all of this. Yeah, Debuff's
Debuff's Bojelais Neuveaux premiered in the United States in nine two.
You've you've probably seen the bottles. They're the ones that
um that are printed with confetti patterns, or at least
were for a long time. Yes, definitely, I have seen those.
(25:37):
The annual November release of Bogela Neuveaus had a large
enthusiastic passionate following in the nineteen seventies and nineteen eighties.
It was in the eighties that Bougelais Nouveaus became a
big hit in the US, and by the nineties it
was a go to dinner wine, and a part of
the appeal was that Bougelais nouveau da happened around Thanksgiving
(25:58):
in the US, just in time for Turkey based holiday celebrations.
At the time, Americans also had a taste and affinity
for French taste, including wines. Sure um and uh and
give me a grape. Wines are a great pairing for
a lot of food. So it's not like totally off
(26:18):
and weird, like you know, it's anyway um um. It's popularity.
New Vos popularity was ramping um in the UK at
the same time and peaked there actually in the in
the late eighties, however, an influx of lower quality wines
and oversaturation in general lead to a decline of popularity,
and not just of bouchelis nouveau, but for all wines
(26:41):
in that region by association. UM. On top of that,
American wine taste shifted to domestic wines in the two thousands,
interest has been trickling back, especially in new vos made
by smaller producers with with more care UM. In an
inter you, a winemaker working in Beaujalets estimated that UM
(27:05):
some of nouveaux sold is from big industrial producers and
speaking of UM kind of like side note, but I
found it super interesting those producers do have some power. UM.
In two eight during the economic downturn here in the States,
Debuff and It's American importer lobbied the French ministers of
(27:26):
Agriculture and Finance to move up the legal shipping date
of that year's new veaux because the usual quick air
freight is more expensive than the slower C freight, and
they were afraid that Americans were not going to absorb
the two bucks a bottle more that air freight cost
that year UM and they succeeded so sang just change,
(27:51):
just just going and change in the industry. You just like, well,
this is what needs to get done. Are you going
to let us? And they were like, yep, we are.
We've got to have our Bourget twelve one. It's critical critical. Wow. Yeah, Now,
(28:11):
I definitely want to research. You're right about the US
and blue laws. I'm just curious. Um, But this has
been a really interesting and fun, fun one because I
had no idea about Yeah. Yeah, fun, fun, fun reading
for a fun wine. Yes, yes, yes, yes, I'm definitely
gonna see if I can I can find some um
(28:34):
in the meantime. I guess that's what we have to
say about bougelas new vote for now it is. We
do have some listener mail for you, though, and we
are going to get into that as soon as we
get back from one more quick break for a word
from our sponsor. And we're back Thank you, sponsor, Yes,
(28:57):
thank you, And we're back with listen celebration. That reminds
me of that photo shoot we did. I know me too,
Me too, step wrote, I wanted to write in about
(29:20):
a very specific type of borsch that you briefly touched
upon in your Borshed episode. I'm talking about Hong Kong
style borish, which to me belongs in a category all
of its own. As you noted on the show, borsh
was introduced to China when Russian refugees migrated to Shanghai.
When the Sino Japanese War broke out, many Shanghnese fled
to Hong Kong, and they brought with them Russian food.
(29:42):
There are no beats in Hong Kong style borshed, so
instead it's a beef and tomato based soup with lots
of vegetables such as cabbage, carrots, onions, potatoes, and celery.
This is one of the many instances where the people
in Hong Kong took recipes from other, mostly Western countries
and adapted them to fit local taste. As a result
of its past as a British colony with a lot
of international trade. Outside of this, Russian food never really
(30:06):
took off in Hong Kong, so minor correction to your
episode where you said it was a popular dish at
Russian restaurants there. Rather, borsch gained populating in Hong Kong
style cafes. These cafes served both Chinese Chinese dishes and
the aforementioned Hong Kong style Western cuisine, which in itself
is very much Chinese, much in the way that Americanized
Chinese food is very much American. I grew up in Vancouver,
(30:28):
Canada in the nineties, where there were numerous other immigrants
from Hong Kong. At many of the Hong Kong style
cafes there, when you order an entree, you get a
complimentary hot beverage as part of a set meal. For
an extra dollar two, you can upgrade to a soup.
As a souper lover, I always went for the upgrade.
The soup options were almost always a cream based soup
(30:49):
like a corn chowder, or tomato based borshed. Because this
was my only exposure to borsh for the longest time,
I actually had no idea that real borish wasn't tomato base.
I only found out when I went to a Ukrainian
restaurant for the first time in my early twenties, saw
borished on the menu and ordered it just to see
how compares to the Hong Kong version. Up to this point,
(31:09):
I had never had beats either. I had seen them
at the grocery store since I worked as a cashier
at one but they were never super popular with our customers.
Imagine my surprise when I first tasted the earthiness of
the beats in a real borshed and discovered the lack
of any other vegetables. I wasn't a big fan at
the time, but made myself finish it to be more cultured.
(31:31):
I since grew into love beats, though I prefer them
roasted or marinated versus being in a soup. My husband
and I live in Seattle now and my mom is
still in Vancouver. Due to COVID, the US Canada land
border have been closed to non essential workers until August
of this year, so the U s I didn't reopen
to Canadian travelers until November eight. We drove up to
see my mom for the first time in two years
(31:51):
this past September. The first meal we had when we
arrived after the three point five hour drive was at
a Hong Kong South cafe, where we ordered a Chinese
noodle soup, a Chinese Western dish of baked yin young
our yin yang rice with pork chop and tomato sauce
on one side and seafood and cream sauce on the other,
and of course a bowl of Hong Kong style borshed.
It was the perfect homecoming. Oh that's great, I know.
(32:16):
I'm so happy to hear. That sounds lovely. I really
want to try that. Um oh yeah, absolutely, Oh it
sounds so good to me. Um. As I said, I
think Hong Kong is one of my favorite cities I've
ever visited, and the food there was amazing, but I
never encountered this. All right, well, we'll have to go.
(32:37):
We'll just have to go. We'll just have to go.
That's the only way. Okay, Well, until we can get
to that, Emerald wrote, I have two things I must
say as I pause to the Putine episode. And I
want to preface that I feel like y'all are part
of the family, even though i've never actually met you.
Um One, in Nance nonce U, there is a Putine
(33:02):
specific restaurant down the street from my apartment that I've
been meaning to try, and you have now pushed me
to make a plan to have it tomorrow. I'll let
you know how it goes. Two, I'm originally from Zion, Illinois,
which is about ten minutes away from Wisconsin, so I
consider myself somewhat of a cheesehead. With that said, I
will never forgive you both if you do an episode
about cheese kurds without going to Wisconsin. I left for
(33:25):
joy when Annie mentioned the Mars Cheese Castle. It's twenty
minutes from my childhood home and I have fond memories
of chocolate cheese. But I audibly gasped at the thought
of you skipping Wisconsin to go to Canada for cheese kurds.
If you do that, I will literally hold a grudge
towards you, like Jim the Vampire did to Laslow and
what we do in the Shadows, the blasphemy. I cannot
(33:49):
believe that was even considered. Canada has poutine, but no
one does cheese cards like Wisconsin. I don't even have
a recommended place because all of them are amazing. You
should just have three trips, one to Canada, one to Wisconsin,
and one to France because it is just as good
as everything you hear in stories. So a lot of trips,
(34:10):
A lot of trips are building up here. Ongkong, Canada, Wisconsin. Friends.
That's wonderful. Yes, well, I do love the March Cheese Castle.
It was a delight. There were so many free samples
and also bloody Mary and also beer, which here where
(34:31):
I grew up, that's unheard of. But it was wonderful.
And I got a whole bag of cheese kurds and
I delighted every time I've been into them and they squeaked.
I was like, so fun. I hope you're a prutin
experienced it. Well, we don't Jim the Vampire level grudge. Yeah, no, no, no, no,
(34:53):
um uh, that's the hot episode, right, No, I wish
I'll know Billy Vass Billy the vest I don't know
why I'm bringing that up. Um, So it makes no
since anyone who've seen it, but it's Mark Cammell's episode.
Mark camel right, the Vampire. I had totally forgotten, Okay.
I was like, we grudge against Laslow? Are we talking
about there's many grudges. There's many grudges, but Laslow gives
(35:18):
them like a Billy Is that called Billy the best
talking fish. It's a ton of money and that's how
he saves it. But then of course it breaks and
it all falls apart um. But also you get to
hear Mark Cammell's say one human alcoholic beverage. It's really fun.
(35:38):
Oh my goodness, I do adore that show deeply, deeply.
It's so good, so good, um, and we adore hearing
from you listeners as well. UM. Thanks to both of
these listeners writing in. If you would like to write
to us that you can our emails Hello at savor
pot dot com. We're also on social media. You can
find us on Twitter, Facebook, and Instagram at savor pod
(36:00):
and we do hope to hear from you. Savor is
production of I Heart Radio four more podcasts my heart Radio.
You can visit the i Heart Radio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to superproducers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
things are coming your way
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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