July 18, 2024 • 37 mins
What is orange wine? Do you know what body means? How about legs? When you’re an adult, people usually expect you to know about things like crown molding, 401ks, osteoporosis and … wine. Today, Stephanie and Melissa welcome Lucia Palm (@lucialoveswine), certified sommelier and wine content creator and educator to ask her all the questions they've ever had about wine but have been too embarrassed to ask.
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Speaker 1 (00:00):
Oh so body has to do with mouth feel? Oh
my god, I knew you were gonna say it a.
Speaker 2 (00:06):
Little more more better.
Speaker 3 (00:12):
At more and better, got a little bit.
Speaker 1 (00:18):
More better more.
Speaker 3 (00:24):
Hi, friends, Welcome to More Better, a podcast where we
stop pretending to have it all together and embrace the
journey of becoming a little more better every day. I
mean we're trying to that's smallest of f marrow and
that's Stephanie Beatrice And here.
Speaker 1 (00:38):
We are and here we are. Welcome back, friend, Hey
brought out the gate. What'd you do this week that
was more better? Oh?
Speaker 4 (00:47):
You know?
Speaker 3 (00:48):
One thing I've been doing this week because it's been
a little nutty nutty in my schedule these last few weeks,
I am trying to go to bed early. It's a
little thing. It makes a big difference. I have put
him a butt in the bed at nine pm, and
I have been falling asleep by like nine fifteen thirty.
Speaker 1 (01:09):
And it is really helped me out, really helped me out.
You're a better man than me.
Speaker 3 (01:17):
This is intentional with effort.
Speaker 5 (01:21):
You know.
Speaker 1 (01:21):
Yeah, I get it. I get it.
Speaker 2 (01:22):
What about you, Steff? I am so I'm investigating. I
don't know, I'm like taking steps toward I may invest
in one of those apps that like doesn't allow you
to open other apps on the phone, because I spend
a lot of time looking at the things that I'm like,
(01:43):
I'm over here on the substack, I'm over here on
the social media's. I'm although I've taken many of the
socials off of my phone, as I've mentioned to you.
But now I'm like getting to the place where now
I'm just I'm reading the New York Times app, or
like I'm reading that app, or I'm looking at these articles,
or I'm like spinning out. So I just maybe you
(02:06):
need to read a book, but I can't. I'm not
grown up enough to tell myself to put my phone down.
Speaker 1 (02:11):
I can't do that on my own. I need you
need an app.
Speaker 2 (02:16):
For my app your phone after my apps, or I
just throw the whole smartphone away. Either way to progress
is going to be made. So check back in with
me next week to see what I've decided to do.
Maybe I have a burner phone by then, I don't know.
Speaker 3 (02:29):
I'm intrigued, like an old yeah og flip phone. Maybe
is the answer, O G.
Speaker 2 (02:33):
Baby, or you have to be like nine nine nine
nine nine to text an X. Remember that you'd be
like xoxo and it would take you fucking two minutes.
But you know what, our messages short and sweet until
the point they were to the.
Speaker 3 (02:47):
Point more better.
Speaker 2 (02:54):
Today, we're talking about one of my favorite things in
the world, whine, with Lucia Palm certified somalier and wine
content creator and educator.
Speaker 1 (03:04):
I'm so excited. Yeah, Melissa is really pumped. I am.
I love wine.
Speaker 2 (03:09):
When you're an adult, people usually expect you to know
about things like alcohol and wine.
Speaker 1 (03:15):
I don't know any.
Speaker 2 (03:16):
Of that stuff, so we really wanted a toolkit to
help us look like we know about stuff like that.
I have some questions. I've been too embarrassed to ask
somebody who knows about wine because I'm not trying to
be in the restaurant asking the somalier having them look
at me like I'm a fool.
Speaker 1 (03:31):
We wanted to ask somebody who actually knows.
Speaker 4 (03:34):
Hi. Lucio, Welcome, Thank you, it's amazing to be here.
Speaker 1 (03:39):
Thanks for coming. We're so excited to have We're really
pumped about this.
Speaker 2 (03:42):
You have like a whole title about it, and it's
a really cool sexy title.
Speaker 1 (03:48):
Somalier.
Speaker 4 (03:51):
Yeah, it's a sexy title. It is.
Speaker 1 (03:53):
What does it mean exactly?
Speaker 4 (03:54):
Just a wine steward. So somebody who knows all about wine,
and it's usually somebody works in a restaurant.
Speaker 3 (04:01):
Isn't there like a crazy test to become a psalm?
Speaker 4 (04:04):
Oh yeah, definitely. There's like two different routes you can go.
There's the w set, which I didn't do, so I'm
gonna talk about the one I did, which was Court
of Masters. And there's a prerequisite where you take a
test and once you pass that, then you have to
wait a year to take the next test. And yeah,
it's super intense. And they also say that after you
(04:27):
pass that first part, you should study just like every
day and just immerse yourself in wine because of how
difficult it is. Wo So you have a glass of
white wine red, you have to guess the grape, the
year the wine was made, where it was made, and
then there's a really intense theory test. There's about like
eighty different wine questions that you also had to study
(04:50):
your butt for. And then they have a master samolier
who's quizzing you while you're opening up champagne in front
of them, and you can only make a whisper.
Speaker 2 (04:59):
If it passed, you fail what I have failed my
somalia test hundreds of times?
Speaker 1 (05:05):
At this point, it's not easy.
Speaker 4 (05:07):
To open it quietly. Yeah, it takes a lot of practice.
Speaker 1 (05:10):
Wait, do you get to use a dish towel? I
use a dish towel when I open champagne? Is that bad?
Speaker 4 (05:15):
No? So they do actually want you to use what
they call serviette. So it's just like a fancy napkin
cloth napkin, and they do have you use that to
make sure that you know you're preventing any drippage. And
what my god, maybe not dish.
Speaker 2 (05:27):
Towel, but the okay, fancy, I was fancy and I
didn't even know.
Speaker 1 (05:32):
Look at me?
Speaker 4 (05:32):
Howk at me?
Speaker 3 (05:33):
There you go, because to me all summer trying to
open champagne bottles quietly.
Speaker 1 (05:39):
Yeah, we're it's going to be.
Speaker 3 (05:41):
I'm just gonna post a bunch of videos this summer
of me attempting to do that.
Speaker 1 (05:45):
Because it's impossible.
Speaker 2 (05:46):
Wait, so after the first test, then you take the
second test a year later, and then does everyone in
your life just bother you forever about how much you
know about wine?
Speaker 4 (05:59):
Pretty much? I do get a lot of wine questions.
Speaker 1 (06:01):
What's the main thing that people ask you about wine?
Speaker 4 (06:04):
They'll usually just ask me, like, you know, what's a
good wine or a really expensive wine has to be good, right,
Like it's not it can't be good if it's not
really expensive. I've heard that one lot. What's the answer.
Definitely not. I think that there's all types of wine
that are at great values and prices. It really just
depends on the wine, which is some good news.
Speaker 1 (06:23):
How did you get into that?
Speaker 2 (06:24):
Like, how did you know that this is something that
you wanted to pursue as a career.
Speaker 4 (06:30):
So I went to culinary school, actually the Culinary Institute
of America in New York, and initially I wanted to
be a chef. But during my internship I worked on
the line as a line cook, and I was like, uh,
I still love food, but this is not for me.
So when I got back, I had to take a
wine class and I was like twenty one, and I
was like, amazing, And I get to drink in class,
(06:51):
Like I didn't think anything of it. I think I
was drinking like frenzy at the time. I was very young,
twenty one, but I fell in love with it. I
just thought it was so cool. I loved wine pairings.
Like we had this opportunity where we went to a
restaurant and there was this delicious chocolate like molten lava
cake they served, and then they served it like a
slightly sweet, sparkling red wine dessert wine, and it was
(07:15):
almost like the red version of mescato, and just like
the flavor combination was insane like that the wine made
the chocolate cake taste better and my mind was blown. Yeah,
and I was like, I have to just keep studying this.
This is amazing, so cool.
Speaker 1 (07:31):
That is so cool.
Speaker 3 (07:33):
And you are a Latina, yes, can you speak to
that a little bit? Like in the community in the
some community, like are there a lot of other Latinos? Also?
Speaker 1 (07:42):
I feel like there's not a lot of women that
do this, right.
Speaker 3 (07:45):
I mean I know that just from my own experience
going to restaurants.
Speaker 1 (07:48):
I don't think I've ever had.
Speaker 3 (07:49):
A female somlier come to the table like at a restaurant.
Speaker 1 (07:53):
I think I've only experienced men.
Speaker 4 (07:55):
Yeah, I mean that's right.
Speaker 1 (07:56):
I mean there's more now.
Speaker 4 (07:59):
There are now, especially like since I started, there's definitely
more women. But I would say still being a Latino
or Latina is rare in the wine industry. That's interesting,
either like wine maker wise or as a smaller way. Yeah. Yeah.
Speaker 3 (08:17):
One thing that I always stumble on or I'm always
impressed when people are good at this is like when
you go to a restaurant and they present you with
like the wineless, Oh my god.
Speaker 1 (08:27):
Do you have right?
Speaker 3 (08:29):
Do you have tips?
Speaker 4 (08:30):
Like?
Speaker 3 (08:30):
Sometimes I just scan and I go by, like, okay, well,
I know I mostly like wines from Santa Barbara, and
I say they have a Santa Barbara.
Speaker 2 (08:39):
Wine that's better than you know, you're like, uh, what's
twenty dollars or less? Yeah?
Speaker 1 (08:44):
Yeah, yeah.
Speaker 3 (08:45):
Sometimes it's that I look yeah yeah, yeah, I'm like
maybe something around twenty dollars is gonna be good. Do
you have tips? And like ordering off a wineless when
you have no idea of any of the wines?
Speaker 4 (08:58):
Yeah, I mean that's a great question because wine are
insanely intimidating and they're so long it's crazy. But you know,
I would say my tip when it comes to getting
the best value wine, I like to look at countries
that nobody's talking about, right, because everyone's talking about Italy
and France, Like most people know those wines. But did
(09:19):
you know Croatia makes amazing wine?
Speaker 6 (09:21):
Oh no, for example, or even going back to Italy,
you know it's like Barolo is known to be really expensive,
and like Piedmont Tuscanese, those main wine lesions cely makes
incredible wine and it's pretty affordable.
Speaker 4 (09:36):
It's like so much better value for what you're gonna do.
That's a big tip for sure.
Speaker 3 (09:44):
So we see Croatia or Sicily on a wine list,
chances are probably be a pretty good wine exactly.
Speaker 4 (09:51):
Just those lesser known countries that like people aren't they
just like don't have the marketing and I got yeah,
Slovenia it's another one for sure. Even Georgia cool, Gangia
incredible too, yeah, George. And like orange wines are really
(10:13):
hard right.
Speaker 3 (10:13):
Now, Okay, talk to me a little bit about orange wine,
because I've had a couple of orange wines that I
was like, oh my god, this is delicious and I
might even like it more than rose. And then I've
had a couple where I'm just like I don't get it,
but accurate, and also what what is Someone asked me,
They're like, what is orange wine? I was like, I
have no idea what is orange wine, Lucia.
Speaker 4 (10:38):
Yeah, it's literally just the juice from white grapes and
they get fermented with their skins for a certain amount
of time and then that changes their color too, more
of an orange color. And depending how long it's fermenting
is how orange it will get. Pretty much. Okay, so
like the five day ones are still gonna be very
pale orange, but when you get into like a month
(11:01):
of fermenting on the skins, then that's when you're gonna
get that really like dark orange.
Speaker 1 (11:06):
This is very interesting.
Speaker 3 (11:10):
More more, let's like basic bitch this up a little bit.
Speaker 1 (11:23):
Because I feel like when people talk.
Speaker 3 (11:24):
About wine and I like sort of know what these
things like. You know, I'll taste of wine and I
kind of know, like boulder deeper wines what they taste like.
But you know, there's all these like turns that you hear, bold, smooth.
Speaker 2 (11:38):
Bibbity bobbity boo, fruity, dry, beauty, full body, Like, can
you just like the most common ones kind of give
like a like what does that mean when it comes
to flavor?
Speaker 4 (11:53):
Okay, so for full bodied, you're gonna just get more constant,
like deeper flavors. But do you know what body means
of a wine, because I feel like that would be helpful.
Speaker 1 (12:04):
Yeah, start with that, start with that. I'm like a
body long.
Speaker 5 (12:09):
No, I don't know what that means.
Speaker 4 (12:10):
Yeah. I think the easiest way to put it in
words is you can so think about skim milk, think
about you know, two percent whole milk, heavy cream in
your mouth, and then you relate that to wine. So
like a light bodied wine is going to feel how
skim milk feels in your mouth, and then we're as
(12:33):
all the way now to full body is how milk
or heavy cream feels in your mouth. So it's the
way of wine.
Speaker 1 (12:40):
Okay. Essentially, yeah, body has to do with mouth feelings.
Oh my god, I knew you were gonna.
Speaker 2 (12:46):
Say it feels so cross to me.
Speaker 1 (12:52):
Oh I got a Yeah. As you were like talking
about milk, I was like.
Speaker 3 (12:57):
No, I knew you were waiting, waiting to get in
close to the mic and talk about math.
Speaker 2 (13:09):
Oh god, okay, So but I understand what you mean.
I understand what you mean. Okay.
Speaker 1 (13:13):
So if something's full bodied, got it? Got it? And
then what about like what was the other question you had, Melissa?
Speaker 4 (13:23):
Oh?
Speaker 1 (13:24):
Uh, dry?
Speaker 2 (13:26):
It just means not sweet, right, okay, perfect right most
a plus so far, I don't know what's going on.
Speaker 4 (13:34):
Yeah that was really good. Serious.
Speaker 3 (13:38):
Oh you know when people talk about when they swish
their wine and they talk about the legs on the wye.
I know what it looks like, but I don't know
what the fuck it means. Is it good to have legs?
Is it bad to have legs?
Speaker 4 (13:51):
What a legs mean? It's I know, it's neither. It
just lets you know how much alcohol is in the wine.
So yeah, So if the legs are going slowly, that
just means the wine is going to have a higher
amount of alcohol. And if they're going quickly, like just
down the glass, then there's not like there's just gonna
(14:11):
be a lot less alcohol.
Speaker 3 (14:13):
I'm glad I know that now, because oh good, that's
actually good.
Speaker 1 (14:18):
You know, that's really cool.
Speaker 3 (14:20):
If I see some slow legs, I'm gonna be like,
maybe I might feel good after this glass.
Speaker 7 (14:26):
That is so interesting, And then I tell me if
I'm wrong again, I'm gonna I'm going for another a here. Uh,
you are supposed to you were supposed to sniff the
wine because that contributes to like the taste of it right,
like the flavor of it because it's like a century another.
Speaker 1 (14:49):
Yes, she's a living mess. You have no idea.
Speaker 3 (14:53):
Oh my god, I'm in my element.
Speaker 4 (14:59):
Perfect literally, you know, because just like with food, you
need to smell it to taste it exactly.
Speaker 3 (15:05):
I will say though, when I read wine descriptions and
it's like notes of cherry and chocolate, and I'm just like,
I don't taste any of that.
Speaker 4 (15:15):
I don't.
Speaker 3 (15:15):
I don't I which is fine.
Speaker 4 (15:17):
By the way, do.
Speaker 3 (15:18):
You have any tips on like I guess discovering, like
what notes you like? Does that make sense?
Speaker 4 (15:28):
Yeah? I think so. I think you could think about,
you know, what do you like to eat? For example? Oh? Okay, Like, so,
for example, if you liked artichokes, there's this one called
Gruner vet Leaner that has very vegetable tones to it
almost like smells like artichokes in a way, So you
would probably like Gruner vet Leaner.
Speaker 2 (15:47):
Interesting, what if I like hot cheetos, what would be
a wine that I would want?
Speaker 1 (15:53):
Then then I.
Speaker 4 (15:54):
Would want to pair of those hot cheetos for you.
So I'd want to pick a wine that you would
want to enjoy with the utch cheetos, which you'd want.
I think an off dried Raasling for Germany would be nice.
And when I say off dry, that means it has
some sweetness to temper the heat.
Speaker 1 (16:08):
That is so funny. That's what I used to drink.
Speaker 2 (16:10):
I'd be like, I'd like a glass of reason. I
love when I was in college.
Speaker 1 (16:17):
I'm gonna go back to that. Speaking of pairing, let's
do a quick fire pairing with you. Is that okay?
Speaker 4 (16:24):
Oh yeah, yes.
Speaker 1 (16:27):
It's just for fun.
Speaker 2 (16:29):
Yeah yeah, I did hot cheetos, So Melissa, you do something.
Speaker 3 (16:34):
How about pizza Lambrisco?
Speaker 4 (16:37):
Yeah, I'm so good with pizza. A dry Lambrusco.
Speaker 1 (16:39):
I don't even know what lam sparkling red wine really the.
Speaker 4 (16:49):
Yeah? Yeah, perfect.
Speaker 2 (16:52):
Let's say, hypothetically, if you were to sneak a small
wine into the movie theater to have with your movie
theater popcorn butter, salty deliciousness, what would that be. I
would never sneak it. I would never No, we.
Speaker 3 (17:06):
Would never do that. We would never do that.
Speaker 2 (17:08):
But if we did, you sell wine. So perhaps they
have an extensive list. What would you pick off of
that list?
Speaker 4 (17:16):
I would actually do surely, which is but usually not
too heavily oaked, sometimes not even oaked, but it has
really good acidity and that would cut through that richness
and buttery.
Speaker 1 (17:33):
That sounds so good.
Speaker 3 (17:35):
Soay uh okay. White wine is like for me, not
always a go to. I don't love it. And there's
that sort of rule that when you have seafood, you
should have white wine. But if I don't feel like
having white wine, what is another wine to pair with seafood?
Speaker 4 (17:55):
It would depend on what kind of seafood dish.
Speaker 3 (17:58):
Let's say salmon.
Speaker 4 (17:59):
That's perfect, honestly, because a lot of the ways salmon's
prepared is it's usually either roasted or thrilled, and so
because of that, it's now getting this more concentrated flavor
on it. So actually, red wine is very good with him,
but you'd want to do a light red because you
don't want to overpower the salmon because it is still delicate. Right,
(18:19):
So you could go with a pino as a classic one.
Love a pino, even a Boujelet, which is a light
red wine from France.
Speaker 3 (18:27):
What about something like Oyster Champs.
Speaker 4 (18:30):
Yeah, oh right, that is a classic one, sham.
Speaker 2 (18:33):
So if you go to brunch with friends, obviously everyone
always wants to do the bottomless mimosas. I don't like
to do that. It's never it's never a good scene
before or after. So instead as a grown person ordering
something delicious at eleven thirty am with my brunch. Maybe
(18:53):
my brunch is a savory, maybe my brunch is sweet.
Which would what would you do with either?
Speaker 4 (19:00):
I would do a rose champagne.
Speaker 1 (19:02):
Okay, that sounds good. That sounds real good.
Speaker 4 (19:05):
You know, eggs are hard, and champagne pairs really well
with eggs. It's like one of the few wines that
will pair with eggs.
Speaker 1 (19:12):
I don't think about that. It's like what pairs with eggs?
Bacon that does.
Speaker 4 (19:19):
Yeah, there's this word called chromont, and if you see
a bottle that says chromoin anything Cromont de Loire for example,
Chromon de borg Gone, it just means that that sparkling
wine was made the same style as champagne, and it
has to be made in France. Oh, but it's always
so much less expensive than champagne.
Speaker 1 (19:41):
This is so cool.
Speaker 4 (19:43):
I went really viral a year ago because I was
talking about that. But it was a trader Joe's wine
where it's ten dollars, and I was like, you know,
if you love champagne, don't feel like spending that money,
get this instead. And it pissed off a lot of
smallie's to a viral and it got me a lot
of flowers.
Speaker 3 (20:02):
So yeah, but I love that because you're not you know,
I saw that on your Instagram, which I love, and
we'll make sure to plug your Instagram. Thank you is
all of your Trader Joe's picks, because you know it's
wine can be. Wine has gotten more expensive too, Like
I feel my dad and I talk about how, you know,
(20:24):
when I was younger, we used to I mean, we
still do this, but we would always share like our
favorite ten dollars bottles, and we've noticed over the years
that's become fifteen dollars bottles or twenty dollars fuels.
Speaker 2 (20:35):
Yeah, that's crazy, literally.
Speaker 3 (20:39):
Yeah, And so I love that you talk about these
really delicious, affordable wines and like you don't, Yeah, gatekeep
that knowledge.
Speaker 2 (20:47):
Yeah, you stop about it, You're like, because this is
for everyone to enjoy it.
Speaker 6 (20:53):
Yeah.
Speaker 3 (20:53):
I think that's what could feel intimidating about wine sometimes
is that it feels kind of fancy or elitists, like
you have to have a lot of money, to enjoy it,
and I don't think that's true, not approachable.
Speaker 4 (21:04):
Yes, exactly, absolutely, I'm here to change that. I love
that definitely.
Speaker 3 (21:08):
I love that.
Speaker 4 (21:11):
More better, more better.
Speaker 3 (21:18):
Well, And speaking of wine, I think we're gonna sip
some way with you yay and making her podcast debut.
Speaker 1 (21:30):
Is our producer?
Speaker 5 (21:31):
I say, Senna, Hi, Hey, I say it's me. I
am here because your I says, what's going on? I've
been summoned. I heard someone wanted to taste some wine.
Speaker 1 (21:44):
Yeah, I was gonna do it.
Speaker 5 (21:45):
Yeah.
Speaker 4 (21:46):
Okay.
Speaker 5 (21:46):
So now let's imagine that we're hearing game show music
like do Do Do Do Do Do? Oh?
Speaker 3 (21:52):
I like it?
Speaker 5 (21:58):
Hello, and welcome to two buck Chuck or what the fuck?
Where are contestants? Stephanie and Melissa will be trying like
Godine and Lucia will be helping us out in identifying
what is cheap and.
Speaker 1 (22:14):
Good and what is expensive?
Speaker 5 (22:18):
Oh what, We're gonna do a blind taste test, y'all
can't wait. We have delivered two bottles of wine to
your front door. Please retrieve said bottles and bring them
back to your desk.
Speaker 1 (22:30):
Oh you do?
Speaker 4 (22:32):
It?
Speaker 2 (22:32):
Isis what if I don't want to get up.
Speaker 1 (22:35):
And now you're back.
Speaker 5 (22:36):
Tell us about the bottles that you're looking at.
Speaker 3 (22:39):
They have no labels.
Speaker 1 (22:40):
Wait, you look like wine. They look like wine.
Speaker 5 (22:42):
Uh mm hmmm.
Speaker 1 (22:45):
Describe the bottle.
Speaker 2 (22:46):
One has a screw top and the other one doesn't.
One has a cork, So I'm gonna I'm gonna open
the cork one.
Speaker 5 (22:51):
Oh yeah, So wait before you do that, hold on.
We have removed all the labeling from these two bottles,
and based on all the things that you've learned from Lucia, today,
we're going to be putting your learning radia test and
we're going to have you taste them and identify some things.
Speaker 1 (23:10):
You know, I just want to.
Speaker 2 (23:11):
Say, I didn't sign up to be graded, so I
did I know Melissa loves a grade.
Speaker 1 (23:18):
I did I love a grade. Feel free to grade.
Speaker 6 (23:20):
Me, you know what you.
Speaker 5 (23:25):
Oh my god, this is for fun fun.
Speaker 3 (23:29):
Don't ruin this for me, Stephanie.
Speaker 1 (23:32):
And isis she wants the grade?
Speaker 5 (23:35):
We'll give you an A. You're regudless.
Speaker 2 (23:37):
He has to earn it. Don't give it to me
till I earned it, I say so.
Speaker 5 (23:43):
Lucia, you mentioned that part of your test was opening
the cork without making a pop sound. Right, So I
would like Stephanie and Melissa to try and open the
corked bottle. And let's let's hear.
Speaker 2 (23:56):
If you break the cork, that wouldn't be Okay, don't
break the cork.
Speaker 1 (23:59):
Okay, here we go, don't break the court.
Speaker 5 (24:03):
I do remember when I worked in restaurants that that
was like a thing that we had to just let out, like.
Speaker 4 (24:09):
Yeah, like you just don't want to play fail, you know,
but like yeah, gently like take it out.
Speaker 3 (24:15):
Yeah, I'm really enjoying this.
Speaker 2 (24:17):
You guys, I've been farting. That's me farting. That's not
the that's not the wine. Okay, hold on, She's like,
I'm gonna get the court right now.
Speaker 4 (24:25):
Hold out you're here.
Speaker 2 (24:30):
Ooh nice God, that was that was satisfying.
Speaker 3 (24:37):
I didn't know we were going to be recording opening
the wine. So I brought my like easy.
Speaker 1 (24:43):
Boom boom opener.
Speaker 2 (24:46):
It's okay with a little a little man with the
arms that one, Oh, the new mac one.
Speaker 3 (24:53):
Wow, you just go down and then you go.
Speaker 4 (24:58):
Up.
Speaker 1 (24:58):
Cool. See mine was and as satisfying.
Speaker 3 (25:00):
Its very easy, and then it just spits it out.
Speaker 5 (25:05):
Oh Lucy, please talk them through a tasting. What should
they think about when they sip.
Speaker 1 (25:12):
It should swish.
Speaker 3 (25:14):
Oh wait, I'm trying to see the legs since I
know now that it means about oh oh yeah, the legs.
Speaker 4 (25:19):
Well, when you're swirling it, are the legs going down slowly?
Speaker 1 (25:23):
Oh right, it was a speed.
Speaker 3 (25:26):
Girl.
Speaker 4 (25:27):
They're going down slowly. That means the one's on the
higher end with alcohol like fourteen percent.
Speaker 1 (25:33):
Let's say it's leg mid. I can't listen. I need
a new prescription.
Speaker 2 (25:39):
I can't see jack shit, So moving on to the
next part.
Speaker 4 (25:43):
Moving on, okay, let's yeah, let's do the fun part.
Smelling it. Who ooh, First, I want to I want
to hear what you guys.
Speaker 1 (25:52):
It's very tart smelling.
Speaker 3 (25:55):
Yeah, that's what I was gonna say.
Speaker 1 (25:57):
Oh cherry, Yeah maybe cherry. My brain is like soap
or grapes.
Speaker 2 (26:06):
Smells like grape, smells like fabreeze, you know, yeah, I
get it does some kind of soapy.
Speaker 4 (26:14):
Is that rude?
Speaker 2 (26:15):
What if this is super expensive wine that they're like
gifting us.
Speaker 1 (26:19):
It smells soapy to me.
Speaker 2 (26:22):
It smells like laundry.
Speaker 4 (26:26):
Okay, any like type of laundry.
Speaker 2 (26:29):
Yeah, like gan, I don't remember that one smells like oh,
my god.
Speaker 3 (26:36):
Bol Gain is pretty flowery. Yeah, so maybe you smell
getting like laul.
Speaker 4 (26:43):
Kind of girl. Yeah, maybe some violet.
Speaker 1 (26:46):
I just said, Gain. I think we know where we're
at with me and wine.
Speaker 4 (26:50):
Okay, this is completely fine, But so this wine you
should be getting more, uh like wild berries. You're gonna
get blueberry, BlackBerry, definitely a dark cherry note.
Speaker 3 (27:04):
Yeah, I think I'm getting a little bit of berry now. Okay,
I feel like the smell is starting to change a
little bit too.
Speaker 2 (27:12):
Okay, well, okay, I looked up Gain and it's orange,
lemon and blossoms with a modern, fruity green twist.
Speaker 1 (27:19):
This smells like game. So Okay, I got it wrong.
Speaker 4 (27:26):
Not necessarily, Honestly, I like it. Yeah, it's really what
you smell. Yeah. I like how you described it too, Honestly,
I'm trying to get better about that too, where I'm
just like, oh, it reminds you of a certain thing
rather than like a bunch of different.
Speaker 1 (27:41):
Sets, you know, is what I'm trying to say.
Speaker 5 (27:45):
Okay, So what happens after the smelling?
Speaker 4 (27:48):
Yeah, now let's take a sit. Does it taste tart
to you guys? Does it taste sour tart?
Speaker 1 (27:54):
Candy a little bit.
Speaker 4 (27:55):
Does it feel dry in your mouth? Like almost like
sandpiper ish? Yes?
Speaker 3 (28:00):
Stingy?
Speaker 2 (28:01):
Yeaheah, I kind of like it. I took another little
swish of it, and I kind of like the stingy.
Speaker 1 (28:05):
What does that mean? The stingy?
Speaker 4 (28:07):
I think maybe what you guys are thinking about was tannin.
So it's like when you eat a grape, you know
how the skin just feels very drying on.
Speaker 2 (28:14):
Yeah, it also sort of like dries out your tongue
a little bit and makes it somehow.
Speaker 3 (28:20):
Oh my god, I never knew that's what that was.
Speaker 5 (28:23):
All right, shall we try wine new? Middle of the walk?
Speaker 1 (28:26):
Let's do number two? Melissa, What do the legs look like?
Speaker 3 (28:31):
Okay, this is a higher alcohol content for sure, because
I can already see in comparison to the other one
that it's slower coming down.
Speaker 1 (28:40):
Chug chug, Just kidding, I'm just how does that smell?
Give it a whiff?
Speaker 3 (28:43):
All right, let's smell you guys.
Speaker 1 (28:45):
I accidentally just put my nose in the wine.
Speaker 3 (28:48):
Did you just snort wine?
Speaker 1 (28:53):
I'm a pro at this, you guys a pro. It's
a new technique. How much did you pour that you got.
Speaker 2 (29:01):
All, Melissa, don't worry about it.
Speaker 3 (29:10):
I was gonna say something maybe like like a kind
of spice.
Speaker 1 (29:13):
It smells christmasy to me, and you're getting there for sure.
Speaker 4 (29:15):
It's definitely less fruiting than the other one. Yeah, and
you're gonna get more of those that earthiness earthiness.
Speaker 3 (29:22):
But not when I hear people say earthiness, I think
like dirt. Dirt, smell like dirt, and it's not that.
Speaker 2 (29:29):
Yeah, it smells like something I want to drink at
like Christmas dinner or Thanksgiving dinner. Like it smells like something,
you know what I mean, like a holiday kind of
like you gotta.
Speaker 4 (29:40):
And what spices are used?
Speaker 1 (29:42):
Dirt like cloth, all spice, clove? Yeah, what a cinemata.
Speaker 2 (29:47):
And I think i'm smelling you know, stuff that you
use in like holiday baking or it's stuffings like rosemary,
Like yeah.
Speaker 3 (29:59):
Yeah, damn, Steph, you're good at the smell party.
Speaker 1 (30:04):
I want to have like a sag stuffing with this.
Speaker 4 (30:07):
Mm hmmm, oh that would be great. I love that.
Speaker 5 (30:11):
All right, should we taste it now, bitch?
Speaker 1 (30:14):
That is so good, so fucking good? What the hell?
Speaker 4 (30:21):
I'm glad you like?
Speaker 1 (30:22):
Yeah, it's good.
Speaker 3 (30:24):
This is exactly what I'm doing tonight is drinking this wine.
Speaker 5 (30:26):
M Okay, so I think I know what your answers
are going to be, but we have to finish this game.
Melissa A or B. Which one do you think is
the three buck chuck? A? Stephanie, which one do you
(30:48):
think is the three buck chuck?
Speaker 2 (30:53):
You know, I truly don't. I here's the thing. If
this really good tasting wine is the three buck Chuck,
I'm gonna buy them out. I'm gonna get I'm gonna
get stuck in this winemaker.
Speaker 3 (31:06):
If this is the three buck jock, because this.
Speaker 1 (31:09):
Is I mean the other one. I mean like this
first one is. The first one is.
Speaker 2 (31:15):
Good, It's totally good. I would drink some. The second
one is like you know what I mean, like it's
a horror party.
Speaker 1 (31:25):
It's a party.
Speaker 5 (31:25):
Okay, all right, the guesses have been made. Lucia, please
reveal which one was the three buck chuck.
Speaker 1 (31:35):
Yeah, we knew it.
Speaker 5 (31:38):
We knew it.
Speaker 3 (31:40):
We are good at drinking.
Speaker 1 (31:46):
My god, the second one.
Speaker 2 (31:48):
Tell us about the second one? Please tell me it's
not too expensive?
Speaker 4 (31:53):
WHOA, it's eight O.
Speaker 2 (31:57):
This is like a fancy this is an anniversary. This
is a special anniversary wine. Absolutely, but it's really nice.
Speaker 4 (32:06):
I chose it because I actually went to the winery
with my fiance year and we just loved.
Speaker 1 (32:14):
It's so special. Oh my god, that's so special.
Speaker 7 (32:18):
Thank you so much, Oh my god, thank you so much,
so amazing.
Speaker 1 (32:24):
I wouldn't never have picked this up.
Speaker 2 (32:25):
I would have just been so intimidated by the frenchie
French on the cover or the cover on the cover
of the book. I would have been intimidated by the
cover of this book. There's info on the back. Chateau
how do you say this, Chateau La Nuff.
Speaker 4 (32:41):
Yes, chat.
Speaker 1 (32:43):
Has the handcuffing fine one since fifteen sixty.
Speaker 2 (32:47):
Okay, wow, we cultivate the traditional thirteen varietals.
Speaker 1 (32:52):
Yeah, they're one of the Grenache surah.
Speaker 2 (32:59):
And which can be helped in this one.
Speaker 4 (33:03):
It's hard to say.
Speaker 1 (33:05):
It's you guys. This is not sponsored in any way,
shape or form.
Speaker 3 (33:09):
Uh.
Speaker 1 (33:11):
This is really lovely, lovely, but honestly I would drink it.
Speaker 2 (33:18):
If you serve me a glass of that wine at
a party, I would straight up drink it.
Speaker 3 (33:22):
Yes, I'm removing the label now that was hiding the
or the thing that was hiding the label off of wine. A. Oh,
it's a cook throne.
Speaker 1 (33:32):
I kind of know what that is.
Speaker 4 (33:33):
So same grapes. Actually, what's so funny is it's the
same grapes, it's just a different part and wine maker.
Speaker 3 (33:42):
Right. More better? That was so much fun, Steph. We
learned so much today about wine, big stuff.
Speaker 4 (33:55):
I'm so glad, Like.
Speaker 2 (33:57):
It's okay that I explain smelling wine in terms of
laundry detergent and laundry detergent. But I mean I feel
better about it because I'm a storyteller. I think I
like go to the like what the story is right,
And so it makes me kind of feel better that,
like I was not completely off my rocker saying that stuff.
Speaker 3 (34:17):
No, you aren't at all, Lucia, thank you for the
tips at ordering at a restaurant. I can't wait to like,
I'm gonna be so excited the next time I see
Croatia on a wine.
Speaker 2 (34:27):
My god, I can't wait. It's so fancy to be
like they're gonna think you're really good.
Speaker 5 (34:33):
Yah.
Speaker 3 (34:33):
Yeah, yeah, I'm gonna lean into it real hard. I'm
gonna order that shit with like swagger and just be
like I totally know what I'm taking about they won't backfire.
Speaker 4 (34:45):
But it will. I love it. No, it won't.
Speaker 1 (34:48):
I mean, like if you know, I get follow up questions.
Speaker 3 (34:51):
But but I'm excited. I'm excited about that. Thank you
so much for all of these tips for how helping
us get better at wine.
Speaker 1 (35:02):
Do you feel a little more better that you shared
this stuff with us?
Speaker 4 (35:05):
Oh? I feel so much better. This was so much fun.
Speaker 2 (35:07):
Yay.
Speaker 3 (35:08):
Please tell our audience where they can find you.
Speaker 4 (35:11):
So we can find me at Instagram at Lucia loves Wine.
I'm also on TikTok for the kids.
Speaker 1 (35:18):
For the kids.
Speaker 3 (35:19):
Yeah, I love it so Lucilla loves Wine. Thank you
for joining us, Stephanie. Do you feel more better? I?
Speaker 2 (35:27):
I you know, I feel like I really want to
take a big gulp of this wine and I might
do it, you guys, I might do it.
Speaker 1 (35:34):
It's so good.
Speaker 3 (35:38):
It is so good, and I understand that because I
will be I'm already I've already drank my whole glass.
Speaker 1 (35:46):
I feel like I took a class.
Speaker 3 (35:47):
Yeah this felt like a class, but like a fun class.
Speaker 5 (35:49):
Yeah.
Speaker 1 (35:49):
Yeah, yeah, this was great. This was awesome. Listeners, We'll
see you next time. Yeah, have a glass of wine.
We'll see you next week. Bye Bye.
Speaker 4 (35:58):
Better.
Speaker 2 (35:59):
Do you have something you'd like to be more better
at that you want us to talk about in a
future episode.
Speaker 3 (36:03):
Can you relate to our struggles or have you tried
one of our tips and tricks?
Speaker 1 (36:07):
Shoot us your thoughts and ideas at Morebetter pod at.
Speaker 2 (36:10):
Gmail dot com and include a voice note if you
want to be featured on the pod. Ooh, More Better
with Stephanie Melissa is a production from Wvsound and iHeartMedia's
Mikutura podcast network, hosted by me, Steffie Beatriz, and Melissa Fumero.
More Better is produced by Isis Madrid, Leo Clem, and
Sophie Spencer Zabos. Our executive producers are Wilmer Valderrama and
(36:31):
Leo Clem at Wvsound. This episode was edited by Isis
Madrid and engineered by Sean Tracy and feature's original music
by Madison Davenport and Heylo Boy.
Speaker 3 (36:40):
Our cover art is by vincent Remy's and photography by
David Avalos. For more podcasts from iHeart, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Speaker 2 (36:50):
See you next week, Suckers, Bye
Speaker 1 (37:00):
Onno pokitomas mejor
Oh so body has to do with mouth feel? Oh
my god, I knew you were gonna say it a.
Speaker 2 (00:06):
Little more more better.
Speaker 3 (00:12):
At more and better, got a little bit.
Speaker 1 (00:18):
More better more.
Speaker 3 (00:24):
Hi, friends, Welcome to More Better, a podcast where we
stop pretending to have it all together and embrace the
journey of becoming a little more better every day. I
mean we're trying to that's smallest of f marrow and
that's Stephanie Beatrice And here.
Speaker 1 (00:38):
We are and here we are. Welcome back, friend, Hey
brought out the gate. What'd you do this week that
was more better? Oh?
Speaker 4 (00:47):
You know?
Speaker 3 (00:48):
One thing I've been doing this week because it's been
a little nutty nutty in my schedule these last few weeks,
I am trying to go to bed early. It's a
little thing. It makes a big difference. I have put
him a butt in the bed at nine pm, and
I have been falling asleep by like nine fifteen thirty.
Speaker 1 (01:09):
And it is really helped me out, really helped me out.
You're a better man than me.
Speaker 3 (01:17):
This is intentional with effort.
Speaker 5 (01:21):
You know.
Speaker 1 (01:21):
Yeah, I get it. I get it.
Speaker 2 (01:22):
What about you, Steff? I am so I'm investigating. I
don't know, I'm like taking steps toward I may invest
in one of those apps that like doesn't allow you
to open other apps on the phone, because I spend
a lot of time looking at the things that I'm like,
(01:43):
I'm over here on the substack, I'm over here on
the social media's. I'm although I've taken many of the
socials off of my phone, as I've mentioned to you.
But now I'm like getting to the place where now
I'm just I'm reading the New York Times app, or
like I'm reading that app, or I'm looking at these articles,
or I'm like spinning out. So I just maybe you
(02:06):
need to read a book, but I can't. I'm not
grown up enough to tell myself to put my phone down.
Speaker 1 (02:11):
I can't do that on my own. I need you
need an app.
Speaker 2 (02:16):
For my app your phone after my apps, or I
just throw the whole smartphone away. Either way to progress
is going to be made. So check back in with
me next week to see what I've decided to do.
Maybe I have a burner phone by then, I don't know.
Speaker 3 (02:29):
I'm intrigued, like an old yeah og flip phone. Maybe
is the answer, O G.
Speaker 2 (02:33):
Baby, or you have to be like nine nine nine
nine nine to text an X. Remember that you'd be
like xoxo and it would take you fucking two minutes.
But you know what, our messages short and sweet until
the point they were to the.
Speaker 3 (02:47):
Point more better.
Speaker 2 (02:54):
Today, we're talking about one of my favorite things in
the world, whine, with Lucia Palm certified somalier and wine
content creator and educator.
Speaker 1 (03:04):
I'm so excited. Yeah, Melissa is really pumped. I am.
I love wine.
Speaker 2 (03:09):
When you're an adult, people usually expect you to know
about things like alcohol and wine.
Speaker 1 (03:15):
I don't know any.
Speaker 2 (03:16):
Of that stuff, so we really wanted a toolkit to
help us look like we know about stuff like that.
I have some questions. I've been too embarrassed to ask
somebody who knows about wine because I'm not trying to
be in the restaurant asking the somalier having them look
at me like I'm a fool.
Speaker 1 (03:31):
We wanted to ask somebody who actually knows.
Speaker 4 (03:34):
Hi. Lucio, Welcome, Thank you, it's amazing to be here.
Speaker 1 (03:39):
Thanks for coming. We're so excited to have We're really
pumped about this.
Speaker 2 (03:42):
You have like a whole title about it, and it's
a really cool sexy title.
Speaker 1 (03:48):
Somalier.
Speaker 4 (03:51):
Yeah, it's a sexy title. It is.
Speaker 1 (03:53):
What does it mean exactly?
Speaker 4 (03:54):
Just a wine steward. So somebody who knows all about wine,
and it's usually somebody works in a restaurant.
Speaker 3 (04:01):
Isn't there like a crazy test to become a psalm?
Speaker 4 (04:04):
Oh yeah, definitely. There's like two different routes you can go.
There's the w set, which I didn't do, so I'm
gonna talk about the one I did, which was Court
of Masters. And there's a prerequisite where you take a
test and once you pass that, then you have to
wait a year to take the next test. And yeah,
it's super intense. And they also say that after you
(04:27):
pass that first part, you should study just like every
day and just immerse yourself in wine because of how
difficult it is. Wo So you have a glass of
white wine red, you have to guess the grape, the
year the wine was made, where it was made, and
then there's a really intense theory test. There's about like
eighty different wine questions that you also had to study
(04:50):
your butt for. And then they have a master samolier
who's quizzing you while you're opening up champagne in front
of them, and you can only make a whisper.
Speaker 2 (04:59):
If it passed, you fail what I have failed my
somalia test hundreds of times?
Speaker 1 (05:05):
At this point, it's not easy.
Speaker 4 (05:07):
To open it quietly. Yeah, it takes a lot of practice.
Speaker 1 (05:10):
Wait, do you get to use a dish towel? I
use a dish towel when I open champagne? Is that bad?
Speaker 4 (05:15):
No? So they do actually want you to use what
they call serviette. So it's just like a fancy napkin
cloth napkin, and they do have you use that to
make sure that you know you're preventing any drippage. And
what my god, maybe not dish.
Speaker 2 (05:27):
Towel, but the okay, fancy, I was fancy and I
didn't even know.
Speaker 1 (05:32):
Look at me?
Speaker 4 (05:32):
Howk at me?
Speaker 3 (05:33):
There you go, because to me all summer trying to
open champagne bottles quietly.
Speaker 1 (05:39):
Yeah, we're it's going to be.
Speaker 3 (05:41):
I'm just gonna post a bunch of videos this summer
of me attempting to do that.
Speaker 1 (05:45):
Because it's impossible.
Speaker 2 (05:46):
Wait, so after the first test, then you take the
second test a year later, and then does everyone in
your life just bother you forever about how much you
know about wine?
Speaker 4 (05:59):
Pretty much? I do get a lot of wine questions.
Speaker 1 (06:01):
What's the main thing that people ask you about wine?
Speaker 4 (06:04):
They'll usually just ask me, like, you know, what's a
good wine or a really expensive wine has to be good, right,
Like it's not it can't be good if it's not
really expensive. I've heard that one lot. What's the answer.
Definitely not. I think that there's all types of wine
that are at great values and prices. It really just
depends on the wine, which is some good news.
Speaker 1 (06:23):
How did you get into that?
Speaker 2 (06:24):
Like, how did you know that this is something that
you wanted to pursue as a career.
Speaker 4 (06:30):
So I went to culinary school, actually the Culinary Institute
of America in New York, and initially I wanted to
be a chef. But during my internship I worked on
the line as a line cook, and I was like, uh,
I still love food, but this is not for me.
So when I got back, I had to take a
wine class and I was like twenty one, and I
was like, amazing, And I get to drink in class,
(06:51):
Like I didn't think anything of it. I think I
was drinking like frenzy at the time. I was very young,
twenty one, but I fell in love with it. I
just thought it was so cool. I loved wine pairings.
Like we had this opportunity where we went to a
restaurant and there was this delicious chocolate like molten lava
cake they served, and then they served it like a
slightly sweet, sparkling red wine dessert wine, and it was
(07:15):
almost like the red version of mescato, and just like
the flavor combination was insane like that the wine made
the chocolate cake taste better and my mind was blown. Yeah,
and I was like, I have to just keep studying this.
This is amazing, so cool.
Speaker 1 (07:31):
That is so cool.
Speaker 3 (07:33):
And you are a Latina, yes, can you speak to
that a little bit? Like in the community in the
some community, like are there a lot of other Latinos? Also?
Speaker 1 (07:42):
I feel like there's not a lot of women that
do this, right.
Speaker 3 (07:45):
I mean I know that just from my own experience
going to restaurants.
Speaker 1 (07:48):
I don't think I've ever had.
Speaker 3 (07:49):
A female somlier come to the table like at a restaurant.
Speaker 1 (07:53):
I think I've only experienced men.
Speaker 4 (07:55):
Yeah, I mean that's right.
Speaker 1 (07:56):
I mean there's more now.
Speaker 4 (07:59):
There are now, especially like since I started, there's definitely
more women. But I would say still being a Latino
or Latina is rare in the wine industry. That's interesting,
either like wine maker wise or as a smaller way. Yeah. Yeah.
Speaker 3 (08:17):
One thing that I always stumble on or I'm always
impressed when people are good at this is like when
you go to a restaurant and they present you with
like the wineless, Oh my god.
Speaker 1 (08:27):
Do you have right?
Speaker 3 (08:29):
Do you have tips?
Speaker 4 (08:30):
Like?
Speaker 3 (08:30):
Sometimes I just scan and I go by, like, okay, well,
I know I mostly like wines from Santa Barbara, and
I say they have a Santa Barbara.
Speaker 2 (08:39):
Wine that's better than you know, you're like, uh, what's
twenty dollars or less? Yeah?
Speaker 1 (08:44):
Yeah, yeah.
Speaker 3 (08:45):
Sometimes it's that I look yeah yeah, yeah, I'm like
maybe something around twenty dollars is gonna be good. Do
you have tips? And like ordering off a wineless when
you have no idea of any of the wines?
Speaker 4 (08:58):
Yeah, I mean that's a great question because wine are
insanely intimidating and they're so long it's crazy. But you know,
I would say my tip when it comes to getting
the best value wine, I like to look at countries
that nobody's talking about, right, because everyone's talking about Italy
and France, Like most people know those wines. But did
(09:19):
you know Croatia makes amazing wine?
Speaker 6 (09:21):
Oh no, for example, or even going back to Italy,
you know it's like Barolo is known to be really expensive,
and like Piedmont Tuscanese, those main wine lesions cely makes
incredible wine and it's pretty affordable.
Speaker 4 (09:36):
It's like so much better value for what you're gonna do.
That's a big tip for sure.
Speaker 3 (09:44):
So we see Croatia or Sicily on a wine list,
chances are probably be a pretty good wine exactly.
Speaker 4 (09:51):
Just those lesser known countries that like people aren't they
just like don't have the marketing and I got yeah,
Slovenia it's another one for sure. Even Georgia cool, Gangia
incredible too, yeah, George. And like orange wines are really
(10:13):
hard right.
Speaker 3 (10:13):
Now, Okay, talk to me a little bit about orange wine,
because I've had a couple of orange wines that I
was like, oh my god, this is delicious and I
might even like it more than rose. And then I've
had a couple where I'm just like I don't get it,
but accurate, and also what what is Someone asked me,
They're like, what is orange wine? I was like, I
have no idea what is orange wine, Lucia.
Speaker 4 (10:38):
Yeah, it's literally just the juice from white grapes and
they get fermented with their skins for a certain amount
of time and then that changes their color too, more
of an orange color. And depending how long it's fermenting
is how orange it will get. Pretty much. Okay, so
like the five day ones are still gonna be very
pale orange, but when you get into like a month
(11:01):
of fermenting on the skins, then that's when you're gonna
get that really like dark orange.
Speaker 1 (11:06):
This is very interesting.
Speaker 3 (11:10):
More more, let's like basic bitch this up a little bit.
Speaker 1 (11:23):
Because I feel like when people talk.
Speaker 3 (11:24):
About wine and I like sort of know what these
things like. You know, I'll taste of wine and I
kind of know, like boulder deeper wines what they taste like.
But you know, there's all these like turns that you hear, bold, smooth.
Speaker 2 (11:38):
Bibbity bobbity boo, fruity, dry, beauty, full body, Like, can
you just like the most common ones kind of give
like a like what does that mean when it comes
to flavor?
Speaker 4 (11:53):
Okay, so for full bodied, you're gonna just get more constant,
like deeper flavors. But do you know what body means
of a wine, because I feel like that would be helpful.
Speaker 1 (12:04):
Yeah, start with that, start with that. I'm like a
body long.
Speaker 5 (12:09):
No, I don't know what that means.
Speaker 4 (12:10):
Yeah. I think the easiest way to put it in
words is you can so think about skim milk, think
about you know, two percent whole milk, heavy cream in
your mouth, and then you relate that to wine. So
like a light bodied wine is going to feel how
skim milk feels in your mouth, and then we're as
(12:33):
all the way now to full body is how milk
or heavy cream feels in your mouth. So it's the
way of wine.
Speaker 1 (12:40):
Okay. Essentially, yeah, body has to do with mouth feelings.
Oh my god, I knew you were gonna.
Speaker 2 (12:46):
Say it feels so cross to me.
Speaker 1 (12:52):
Oh I got a Yeah. As you were like talking
about milk, I was like.
Speaker 3 (12:57):
No, I knew you were waiting, waiting to get in
close to the mic and talk about math.
Speaker 2 (13:09):
Oh god, okay, So but I understand what you mean.
I understand what you mean. Okay.
Speaker 1 (13:13):
So if something's full bodied, got it? Got it? And
then what about like what was the other question you had, Melissa?
Speaker 4 (13:23):
Oh?
Speaker 1 (13:24):
Uh, dry?
Speaker 2 (13:26):
It just means not sweet, right, okay, perfect right most
a plus so far, I don't know what's going on.
Speaker 4 (13:34):
Yeah that was really good. Serious.
Speaker 3 (13:38):
Oh you know when people talk about when they swish
their wine and they talk about the legs on the wye.
I know what it looks like, but I don't know
what the fuck it means. Is it good to have legs?
Is it bad to have legs?
Speaker 4 (13:51):
What a legs mean? It's I know, it's neither. It
just lets you know how much alcohol is in the wine.
So yeah, So if the legs are going slowly, that
just means the wine is going to have a higher
amount of alcohol. And if they're going quickly, like just
down the glass, then there's not like there's just gonna
(14:11):
be a lot less alcohol.
Speaker 3 (14:13):
I'm glad I know that now, because oh good, that's
actually good.
Speaker 1 (14:18):
You know, that's really cool.
Speaker 3 (14:20):
If I see some slow legs, I'm gonna be like,
maybe I might feel good after this glass.
Speaker 7 (14:26):
That is so interesting, And then I tell me if
I'm wrong again, I'm gonna I'm going for another a here. Uh,
you are supposed to you were supposed to sniff the
wine because that contributes to like the taste of it right,
like the flavor of it because it's like a century another.
Speaker 1 (14:49):
Yes, she's a living mess. You have no idea.
Speaker 3 (14:53):
Oh my god, I'm in my element.
Speaker 4 (14:59):
Perfect literally, you know, because just like with food, you
need to smell it to taste it exactly.
Speaker 3 (15:05):
I will say though, when I read wine descriptions and
it's like notes of cherry and chocolate, and I'm just like,
I don't taste any of that.
Speaker 4 (15:15):
I don't.
Speaker 3 (15:15):
I don't I which is fine.
Speaker 4 (15:17):
By the way, do.
Speaker 3 (15:18):
You have any tips on like I guess discovering, like
what notes you like? Does that make sense?
Speaker 4 (15:28):
Yeah? I think so. I think you could think about,
you know, what do you like to eat? For example? Oh? Okay, Like, so,
for example, if you liked artichokes, there's this one called
Gruner vet Leaner that has very vegetable tones to it
almost like smells like artichokes in a way, So you
would probably like Gruner vet Leaner.
Speaker 2 (15:47):
Interesting, what if I like hot cheetos, what would be
a wine that I would want?
Speaker 1 (15:53):
Then then I.
Speaker 4 (15:54):
Would want to pair of those hot cheetos for you.
So I'd want to pick a wine that you would
want to enjoy with the utch cheetos, which you'd want.
I think an off dried Raasling for Germany would be nice.
And when I say off dry, that means it has
some sweetness to temper the heat.
Speaker 1 (16:08):
That is so funny. That's what I used to drink.
Speaker 2 (16:10):
I'd be like, I'd like a glass of reason. I
love when I was in college.
Speaker 1 (16:17):
I'm gonna go back to that. Speaking of pairing, let's
do a quick fire pairing with you. Is that okay?
Speaker 4 (16:24):
Oh yeah, yes.
Speaker 1 (16:27):
It's just for fun.
Speaker 2 (16:29):
Yeah yeah, I did hot cheetos, So Melissa, you do something.
Speaker 3 (16:34):
How about pizza Lambrisco?
Speaker 4 (16:37):
Yeah, I'm so good with pizza. A dry Lambrusco.
Speaker 1 (16:39):
I don't even know what lam sparkling red wine really the.
Speaker 4 (16:49):
Yeah? Yeah, perfect.
Speaker 2 (16:52):
Let's say, hypothetically, if you were to sneak a small
wine into the movie theater to have with your movie
theater popcorn butter, salty deliciousness, what would that be. I
would never sneak it. I would never No, we.
Speaker 3 (17:06):
Would never do that. We would never do that.
Speaker 2 (17:08):
But if we did, you sell wine. So perhaps they
have an extensive list. What would you pick off of
that list?
Speaker 4 (17:16):
I would actually do surely, which is but usually not
too heavily oaked, sometimes not even oaked, but it has
really good acidity and that would cut through that richness
and buttery.
Speaker 1 (17:33):
That sounds so good.
Speaker 3 (17:35):
Soay uh okay. White wine is like for me, not
always a go to. I don't love it. And there's
that sort of rule that when you have seafood, you
should have white wine. But if I don't feel like
having white wine, what is another wine to pair with seafood?
Speaker 4 (17:55):
It would depend on what kind of seafood dish.
Speaker 3 (17:58):
Let's say salmon.
Speaker 4 (17:59):
That's perfect, honestly, because a lot of the ways salmon's
prepared is it's usually either roasted or thrilled, and so
because of that, it's now getting this more concentrated flavor
on it. So actually, red wine is very good with him,
but you'd want to do a light red because you
don't want to overpower the salmon because it is still delicate. Right,
(18:19):
So you could go with a pino as a classic one.
Love a pino, even a Boujelet, which is a light
red wine from France.
Speaker 3 (18:27):
What about something like Oyster Champs.
Speaker 4 (18:30):
Yeah, oh right, that is a classic one, sham.
Speaker 2 (18:33):
So if you go to brunch with friends, obviously everyone
always wants to do the bottomless mimosas. I don't like
to do that. It's never it's never a good scene
before or after. So instead as a grown person ordering
something delicious at eleven thirty am with my brunch. Maybe
(18:53):
my brunch is a savory, maybe my brunch is sweet.
Which would what would you do with either?
Speaker 4 (19:00):
I would do a rose champagne.
Speaker 1 (19:02):
Okay, that sounds good. That sounds real good.
Speaker 4 (19:05):
You know, eggs are hard, and champagne pairs really well
with eggs. It's like one of the few wines that
will pair with eggs.
Speaker 1 (19:12):
I don't think about that. It's like what pairs with eggs?
Bacon that does.
Speaker 4 (19:19):
Yeah, there's this word called chromont, and if you see
a bottle that says chromoin anything Cromont de Loire for example,
Chromon de borg Gone, it just means that that sparkling
wine was made the same style as champagne, and it
has to be made in France. Oh, but it's always
so much less expensive than champagne.
Speaker 1 (19:41):
This is so cool.
Speaker 4 (19:43):
I went really viral a year ago because I was
talking about that. But it was a trader Joe's wine
where it's ten dollars, and I was like, you know,
if you love champagne, don't feel like spending that money,
get this instead. And it pissed off a lot of
smallie's to a viral and it got me a lot
of flowers.
Speaker 3 (20:02):
So yeah, but I love that because you're not you know,
I saw that on your Instagram, which I love, and
we'll make sure to plug your Instagram. Thank you is
all of your Trader Joe's picks, because you know it's
wine can be. Wine has gotten more expensive too, Like
I feel my dad and I talk about how, you know,
(20:24):
when I was younger, we used to I mean, we
still do this, but we would always share like our
favorite ten dollars bottles, and we've noticed over the years
that's become fifteen dollars bottles or twenty dollars fuels.
Speaker 2 (20:35):
Yeah, that's crazy, literally.
Speaker 3 (20:39):
Yeah, And so I love that you talk about these
really delicious, affordable wines and like you don't, Yeah, gatekeep
that knowledge.
Speaker 2 (20:47):
Yeah, you stop about it, You're like, because this is
for everyone to enjoy it.
Speaker 6 (20:53):
Yeah.
Speaker 3 (20:53):
I think that's what could feel intimidating about wine sometimes
is that it feels kind of fancy or elitists, like
you have to have a lot of money, to enjoy it,
and I don't think that's true, not approachable.
Speaker 4 (21:04):
Yes, exactly, absolutely, I'm here to change that. I love
that definitely.
Speaker 3 (21:08):
I love that.
Speaker 4 (21:11):
More better, more better.
Speaker 3 (21:18):
Well, And speaking of wine, I think we're gonna sip
some way with you yay and making her podcast debut.
Speaker 1 (21:30):
Is our producer?
Speaker 5 (21:31):
I say, Senna, Hi, Hey, I say it's me. I
am here because your I says, what's going on? I've
been summoned. I heard someone wanted to taste some wine.
Speaker 1 (21:44):
Yeah, I was gonna do it.
Speaker 5 (21:45):
Yeah.
Speaker 4 (21:46):
Okay.
Speaker 5 (21:46):
So now let's imagine that we're hearing game show music
like do Do Do Do Do Do? Oh?
Speaker 3 (21:52):
I like it?
Speaker 5 (21:58):
Hello, and welcome to two buck Chuck or what the fuck?
Where are contestants? Stephanie and Melissa will be trying like
Godine and Lucia will be helping us out in identifying
what is cheap and.
Speaker 1 (22:14):
Good and what is expensive?
Speaker 5 (22:18):
Oh what, We're gonna do a blind taste test, y'all
can't wait. We have delivered two bottles of wine to
your front door. Please retrieve said bottles and bring them
back to your desk.
Speaker 1 (22:30):
Oh you do?
Speaker 4 (22:32):
It?
Speaker 2 (22:32):
Isis what if I don't want to get up.
Speaker 1 (22:35):
And now you're back.
Speaker 5 (22:36):
Tell us about the bottles that you're looking at.
Speaker 3 (22:39):
They have no labels.
Speaker 1 (22:40):
Wait, you look like wine. They look like wine.
Speaker 5 (22:42):
Uh mm hmmm.
Speaker 1 (22:45):
Describe the bottle.
Speaker 2 (22:46):
One has a screw top and the other one doesn't.
One has a cork, So I'm gonna I'm gonna open
the cork one.
Speaker 5 (22:51):
Oh yeah, So wait before you do that, hold on.
We have removed all the labeling from these two bottles,
and based on all the things that you've learned from Lucia, today,
we're going to be putting your learning radia test and
we're going to have you taste them and identify some things.
Speaker 1 (23:10):
You know, I just want to.
Speaker 2 (23:11):
Say, I didn't sign up to be graded, so I
did I know Melissa loves a grade.
Speaker 1 (23:18):
I did I love a grade. Feel free to grade.
Speaker 6 (23:20):
Me, you know what you.
Speaker 5 (23:25):
Oh my god, this is for fun fun.
Speaker 3 (23:29):
Don't ruin this for me, Stephanie.
Speaker 1 (23:32):
And isis she wants the grade?
Speaker 5 (23:35):
We'll give you an A. You're regudless.
Speaker 2 (23:37):
He has to earn it. Don't give it to me
till I earned it, I say so.
Speaker 5 (23:43):
Lucia, you mentioned that part of your test was opening
the cork without making a pop sound. Right, So I
would like Stephanie and Melissa to try and open the
corked bottle. And let's let's hear.
Speaker 2 (23:56):
If you break the cork, that wouldn't be Okay, don't
break the cork.
Speaker 1 (23:59):
Okay, here we go, don't break the court.
Speaker 5 (24:03):
I do remember when I worked in restaurants that that
was like a thing that we had to just let out, like.
Speaker 4 (24:09):
Yeah, like you just don't want to play fail, you know,
but like yeah, gently like take it out.
Speaker 3 (24:15):
Yeah, I'm really enjoying this.
Speaker 2 (24:17):
You guys, I've been farting. That's me farting. That's not
the that's not the wine. Okay, hold on, She's like,
I'm gonna get the court right now.
Speaker 4 (24:25):
Hold out you're here.
Speaker 2 (24:30):
Ooh nice God, that was that was satisfying.
Speaker 3 (24:37):
I didn't know we were going to be recording opening
the wine. So I brought my like easy.
Speaker 1 (24:43):
Boom boom opener.
Speaker 2 (24:46):
It's okay with a little a little man with the
arms that one, Oh, the new mac one.
Speaker 3 (24:53):
Wow, you just go down and then you go.
Speaker 4 (24:58):
Up.
Speaker 1 (24:58):
Cool. See mine was and as satisfying.
Speaker 3 (25:00):
Its very easy, and then it just spits it out.
Speaker 5 (25:05):
Oh Lucy, please talk them through a tasting. What should
they think about when they sip.
Speaker 1 (25:12):
It should swish.
Speaker 3 (25:14):
Oh wait, I'm trying to see the legs since I
know now that it means about oh oh yeah, the legs.
Speaker 4 (25:19):
Well, when you're swirling it, are the legs going down slowly?
Speaker 1 (25:23):
Oh right, it was a speed.
Speaker 3 (25:26):
Girl.
Speaker 4 (25:27):
They're going down slowly. That means the one's on the
higher end with alcohol like fourteen percent.
Speaker 1 (25:33):
Let's say it's leg mid. I can't listen. I need
a new prescription.
Speaker 2 (25:39):
I can't see jack shit, So moving on to the
next part.
Speaker 4 (25:43):
Moving on, okay, let's yeah, let's do the fun part.
Smelling it. Who ooh, First, I want to I want
to hear what you guys.
Speaker 1 (25:52):
It's very tart smelling.
Speaker 3 (25:55):
Yeah, that's what I was gonna say.
Speaker 1 (25:57):
Oh cherry, Yeah maybe cherry. My brain is like soap
or grapes.
Speaker 2 (26:06):
Smells like grape, smells like fabreeze, you know, yeah, I
get it does some kind of soapy.
Speaker 4 (26:14):
Is that rude?
Speaker 2 (26:15):
What if this is super expensive wine that they're like
gifting us.
Speaker 1 (26:19):
It smells soapy to me.
Speaker 2 (26:22):
It smells like laundry.
Speaker 4 (26:26):
Okay, any like type of laundry.
Speaker 2 (26:29):
Yeah, like gan, I don't remember that one smells like oh,
my god.
Speaker 3 (26:36):
Bol Gain is pretty flowery. Yeah, so maybe you smell
getting like laul.
Speaker 4 (26:43):
Kind of girl. Yeah, maybe some violet.
Speaker 1 (26:46):
I just said, Gain. I think we know where we're
at with me and wine.
Speaker 4 (26:50):
Okay, this is completely fine, But so this wine you
should be getting more, uh like wild berries. You're gonna
get blueberry, BlackBerry, definitely a dark cherry note.
Speaker 3 (27:04):
Yeah, I think I'm getting a little bit of berry now. Okay,
I feel like the smell is starting to change a
little bit too.
Speaker 2 (27:12):
Okay, well, okay, I looked up Gain and it's orange,
lemon and blossoms with a modern, fruity green twist.
Speaker 1 (27:19):
This smells like game. So Okay, I got it wrong.
Speaker 4 (27:26):
Not necessarily, Honestly, I like it. Yeah, it's really what
you smell. Yeah. I like how you described it too, Honestly,
I'm trying to get better about that too, where I'm
just like, oh, it reminds you of a certain thing
rather than like a bunch of different.
Speaker 1 (27:41):
Sets, you know, is what I'm trying to say.
Speaker 5 (27:45):
Okay, So what happens after the smelling?
Speaker 4 (27:48):
Yeah, now let's take a sit. Does it taste tart
to you guys? Does it taste sour tart?
Speaker 1 (27:54):
Candy a little bit.
Speaker 4 (27:55):
Does it feel dry in your mouth? Like almost like
sandpiper ish? Yes?
Speaker 3 (28:00):
Stingy?
Speaker 2 (28:01):
Yeaheah, I kind of like it. I took another little
swish of it, and I kind of like the stingy.
Speaker 1 (28:05):
What does that mean? The stingy?
Speaker 4 (28:07):
I think maybe what you guys are thinking about was tannin.
So it's like when you eat a grape, you know
how the skin just feels very drying on.
Speaker 2 (28:14):
Yeah, it also sort of like dries out your tongue
a little bit and makes it somehow.
Speaker 3 (28:20):
Oh my god, I never knew that's what that was.
Speaker 5 (28:23):
All right, shall we try wine new? Middle of the walk?
Speaker 1 (28:26):
Let's do number two? Melissa, What do the legs look like?
Speaker 3 (28:31):
Okay, this is a higher alcohol content for sure, because
I can already see in comparison to the other one
that it's slower coming down.
Speaker 1 (28:40):
Chug chug, Just kidding, I'm just how does that smell?
Give it a whiff?
Speaker 3 (28:43):
All right, let's smell you guys.
Speaker 1 (28:45):
I accidentally just put my nose in the wine.
Speaker 3 (28:48):
Did you just snort wine?
Speaker 1 (28:53):
I'm a pro at this, you guys a pro. It's
a new technique. How much did you pour that you got.
Speaker 2 (29:01):
All, Melissa, don't worry about it.
Speaker 3 (29:10):
I was gonna say something maybe like like a kind
of spice.
Speaker 1 (29:13):
It smells christmasy to me, and you're getting there for sure.
Speaker 4 (29:15):
It's definitely less fruiting than the other one. Yeah, and
you're gonna get more of those that earthiness earthiness.
Speaker 3 (29:22):
But not when I hear people say earthiness, I think
like dirt. Dirt, smell like dirt, and it's not that.
Speaker 2 (29:29):
Yeah, it smells like something I want to drink at
like Christmas dinner or Thanksgiving dinner. Like it smells like something,
you know what I mean, like a holiday kind of
like you gotta.
Speaker 4 (29:40):
And what spices are used?
Speaker 1 (29:42):
Dirt like cloth, all spice, clove? Yeah, what a cinemata.
Speaker 2 (29:47):
And I think i'm smelling you know, stuff that you
use in like holiday baking or it's stuffings like rosemary,
Like yeah.
Speaker 3 (29:59):
Yeah, damn, Steph, you're good at the smell party.
Speaker 1 (30:04):
I want to have like a sag stuffing with this.
Speaker 4 (30:07):
Mm hmmm, oh that would be great. I love that.
Speaker 5 (30:11):
All right, should we taste it now, bitch?
Speaker 1 (30:14):
That is so good, so fucking good? What the hell?
Speaker 4 (30:21):
I'm glad you like?
Speaker 1 (30:22):
Yeah, it's good.
Speaker 3 (30:24):
This is exactly what I'm doing tonight is drinking this wine.
Speaker 5 (30:26):
M Okay, so I think I know what your answers
are going to be, but we have to finish this game.
Melissa A or B. Which one do you think is
the three buck chuck? A? Stephanie, which one do you
(30:48):
think is the three buck chuck?
Speaker 2 (30:53):
You know, I truly don't. I here's the thing. If
this really good tasting wine is the three buck Chuck,
I'm gonna buy them out. I'm gonna get I'm gonna
get stuck in this winemaker.
Speaker 3 (31:06):
If this is the three buck jock, because this.
Speaker 1 (31:09):
Is I mean the other one. I mean like this
first one is. The first one is.
Speaker 2 (31:15):
Good, It's totally good. I would drink some. The second
one is like you know what I mean, like it's
a horror party.
Speaker 1 (31:25):
It's a party.
Speaker 5 (31:25):
Okay, all right, the guesses have been made. Lucia, please
reveal which one was the three buck chuck.
Speaker 1 (31:35):
Yeah, we knew it.
Speaker 5 (31:38):
We knew it.
Speaker 3 (31:40):
We are good at drinking.
Speaker 1 (31:46):
My god, the second one.
Speaker 2 (31:48):
Tell us about the second one? Please tell me it's
not too expensive?
Speaker 4 (31:53):
WHOA, it's eight O.
Speaker 2 (31:57):
This is like a fancy this is an anniversary. This
is a special anniversary wine. Absolutely, but it's really nice.
Speaker 4 (32:06):
I chose it because I actually went to the winery
with my fiance year and we just loved.
Speaker 1 (32:14):
It's so special. Oh my god, that's so special.
Speaker 7 (32:18):
Thank you so much, Oh my god, thank you so much,
so amazing.
Speaker 1 (32:24):
I wouldn't never have picked this up.
Speaker 2 (32:25):
I would have just been so intimidated by the frenchie
French on the cover or the cover on the cover
of the book. I would have been intimidated by the
cover of this book. There's info on the back. Chateau
how do you say this, Chateau La Nuff.
Speaker 4 (32:41):
Yes, chat.
Speaker 1 (32:43):
Has the handcuffing fine one since fifteen sixty.
Speaker 2 (32:47):
Okay, wow, we cultivate the traditional thirteen varietals.
Speaker 1 (32:52):
Yeah, they're one of the Grenache surah.
Speaker 2 (32:59):
And which can be helped in this one.
Speaker 4 (33:03):
It's hard to say.
Speaker 1 (33:05):
It's you guys. This is not sponsored in any way,
shape or form.
Speaker 3 (33:09):
Uh.
Speaker 1 (33:11):
This is really lovely, lovely, but honestly I would drink it.
Speaker 2 (33:18):
If you serve me a glass of that wine at
a party, I would straight up drink it.
Speaker 3 (33:22):
Yes, I'm removing the label now that was hiding the
or the thing that was hiding the label off of wine. A. Oh,
it's a cook throne.
Speaker 1 (33:32):
I kind of know what that is.
Speaker 4 (33:33):
So same grapes. Actually, what's so funny is it's the
same grapes, it's just a different part and wine maker.
Speaker 3 (33:42):
Right. More better? That was so much fun, Steph. We
learned so much today about wine, big stuff.
Speaker 4 (33:55):
I'm so glad, Like.
Speaker 2 (33:57):
It's okay that I explain smelling wine in terms of
laundry detergent and laundry detergent. But I mean I feel
better about it because I'm a storyteller. I think I
like go to the like what the story is right,
And so it makes me kind of feel better that,
like I was not completely off my rocker saying that stuff.
Speaker 3 (34:17):
No, you aren't at all, Lucia, thank you for the
tips at ordering at a restaurant. I can't wait to like,
I'm gonna be so excited the next time I see
Croatia on a wine.
Speaker 2 (34:27):
My god, I can't wait. It's so fancy to be
like they're gonna think you're really good.
Speaker 5 (34:33):
Yah.
Speaker 3 (34:33):
Yeah, yeah, I'm gonna lean into it real hard. I'm
gonna order that shit with like swagger and just be
like I totally know what I'm taking about they won't backfire.
Speaker 4 (34:45):
But it will. I love it. No, it won't.
Speaker 1 (34:48):
I mean, like if you know, I get follow up questions.
Speaker 3 (34:51):
But but I'm excited. I'm excited about that. Thank you
so much for all of these tips for how helping
us get better at wine.
Speaker 1 (35:02):
Do you feel a little more better that you shared
this stuff with us?
Speaker 4 (35:05):
Oh? I feel so much better. This was so much fun.
Speaker 2 (35:07):
Yay.
Speaker 3 (35:08):
Please tell our audience where they can find you.
Speaker 4 (35:11):
So we can find me at Instagram at Lucia loves Wine.
I'm also on TikTok for the kids.
Speaker 1 (35:18):
For the kids.
Speaker 3 (35:19):
Yeah, I love it so Lucilla loves Wine. Thank you
for joining us, Stephanie. Do you feel more better? I?
Speaker 2 (35:27):
I you know, I feel like I really want to
take a big gulp of this wine and I might
do it, you guys, I might do it.
Speaker 1 (35:34):
It's so good.
Speaker 3 (35:38):
It is so good, and I understand that because I
will be I'm already I've already drank my whole glass.
Speaker 1 (35:46):
I feel like I took a class.
Speaker 3 (35:47):
Yeah this felt like a class, but like a fun class.
Speaker 5 (35:49):
Yeah.
Speaker 1 (35:49):
Yeah, yeah, this was great. This was awesome. Listeners, We'll
see you next time. Yeah, have a glass of wine.
We'll see you next week. Bye Bye.
Speaker 4 (35:58):
Better.
Speaker 2 (35:59):
Do you have something you'd like to be more better
at that you want us to talk about in a
future episode.
Speaker 3 (36:03):
Can you relate to our struggles or have you tried
one of our tips and tricks?
Speaker 1 (36:07):
Shoot us your thoughts and ideas at Morebetter pod at.
Speaker 2 (36:10):
Gmail dot com and include a voice note if you
want to be featured on the pod. Ooh, More Better
with Stephanie Melissa is a production from Wvsound and iHeartMedia's
Mikutura podcast network, hosted by me, Steffie Beatriz, and Melissa Fumero.
More Better is produced by Isis Madrid, Leo Clem, and
Sophie Spencer Zabos. Our executive producers are Wilmer Valderrama and
(36:31):
Leo Clem at Wvsound. This episode was edited by Isis
Madrid and engineered by Sean Tracy and feature's original music
by Madison Davenport and Heylo Boy.
Speaker 3 (36:40):
Our cover art is by vincent Remy's and photography by
David Avalos. For more podcasts from iHeart, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Speaker 2 (36:50):
See you next week, Suckers, Bye
Speaker 1 (37:00):
Onno pokitomas mejor
Hosts And Creators
Stephanie Beatriz
Melissa Fumero
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