Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hello, y'all, and welcome to a Let's Talk mallbacks, the
podcast where we uncourt great conversations about wine without all
the snobbery. Sure we love a good mallback, this bold,
juicy red that knows how to make an entrance. But
we're not stopping there. We'll dive into other reds, explore
(00:21):
what makes the wine truly enjoyable, and most of all,
celebrate the experience of just sitting back and sipping something
you love. No need to swirl your glass with your
pinky out or pretend to smell hints.
Speaker 2 (00:33):
Of saddle leather.
Speaker 1 (00:34):
We're here to keep it real, keep it fun, especially fun,
and remind everyone that wine is meant to be enjoyed,
not over analyzed. So grab a glass, get comfy, and
less talk mall backs and everything else. Hello everybody, and
welcome to wine Time or veino vines. Get your drink on,
(00:56):
you know.
Speaker 2 (00:58):
The put it. I'll call that one up episode.
Speaker 1 (01:04):
The Grape of laughs instead of the you know I mean, okay,
I thought that was kind of fun. Anyway, we are
talking wine, We're talking. We're doing a little series right
now about how ridiculous some of the wine snobbiness is right,
So we're dispensing with all of that crap and we're
we're getting into well, number one, we're gonna make fun
of it, and then number two, we're gonna treat wine
(01:26):
for what it's meant to be, and that's fun. The
time to relax enjoy a glass of wine, your beverage
after a hard day's work, a hard day yard work,
an intense day with the family. I mean, who knows.
For me, that glass of wine in the afternoon or
the evening is just that's I look forward to that
(01:48):
as a time of just saying, Okay, I'm finished with
the meat of the day and now I can kick back,
I can have some me time and I can have
a glass of wine.
Speaker 2 (01:57):
And I could go on and on.
Speaker 1 (01:58):
About this because this is Jenuary, the something for thirteenth,
I guess, and I'm in My wife taught me into
dry January, So I don't just want to talk about
the wine. I want to go to the store and
get a bottle right now. But I said I wouldn't
do it, and I'm not going to do it. But
I'm gonna if I'm doing a lot of that. Why
(02:21):
I'm talking about this, it's because my mouth is watering
so bad because I really just wanted to glass of wine.
Speaker 2 (02:26):
I'm not in withdrawal. I'm just in, you know, a want.
I'm in a wanting state.
Speaker 1 (02:32):
So let's celebrate the taste of wine, a celebration of taste. So,
like I said, we're going to dispense with the stuffy
pronouncements and the overly serious wine critic face. You know
that face of this is very serious business, you know,
I mean, get me a break and portal wine. Wine
(02:54):
tasting at its core is about pleasure. Am I not right?
Why am I drinking this slightly overpriced beverage. It's about
a century symphony plane. That's hard to say what I mean? Oh,
I don't know what I'm trying to say it. I
haven't even had any wine. See, my mind is all
just messed up because we're talking wine and I don't
(03:18):
have any. It's about a sensory symphony playing out on
your tongue, in your nose, and even in your mind.
Forget the intimidating tasting notes. You know, I have a Oh,
I have notes of BlackBerry, wet dog.
Speaker 2 (03:35):
And low tide.
Speaker 1 (03:36):
Yeah, I'm passing on that one even And I'm curious
people go out and buy it for that reason. If
you said that, you know, so forget the intimidating tasting
notes and the complete the complex of flavor profiles.
Speaker 2 (03:52):
Not just for a moment but forever.
Speaker 1 (03:54):
If you ask me, let's talk about the sheer, unadulterated
joy of experience wine. Yes, baby, imagine this. You're holding
a glass, the cool, smooth curve of it fitting perfectly
into your hand. The wine itself a shimmering ruby or
(04:14):
a pale golden straw. It catches the light, and it
has legs, and before you even take a sip, your
brain is already engaging, anticipating the experience. This is where
the magic begins, the anticipation, the build up, the promise
of century, the light. It's a ritual, a prelude to
(04:38):
the main event, and it's utterly delightful.
Speaker 2 (04:42):
I mean that's me.
Speaker 1 (04:44):
Right there at about you know, five point thirty in
the afternoon, and I'm just playing it in my head
and I'm like, man, I can't wait to get you
home and pop that cork. And I'm starting to sound
like I need like a twelve step program. But it's
just one of my you know, things that I can
can do that. I enjoy and help you relax a
little bit.
Speaker 2 (05:02):
You know.
Speaker 1 (05:03):
I don't use it to hide from anxiety and real life.
It's just a relaxing thing for me. And you know,
I'm almost sixty years old. I've been working hard, I think,
you know, and I'm still I'm a father of an
eighteen year old, a seventeen year old, thirteen year old.
That's a reason to have a whole bottle right there.
So the first act of the symphony symphony is the aroma, okay,
(05:26):
and we're not doing this with a wine snob face.
Gently swirl the wine in your glass, okay, don't get
crazy and have it sloshed all over the place, releasing
the captivating fragrances. So when you know, give it a
swirl and give it a smell. You know, don't be
afraid to bury your nose right in there, because if
you do, you're just going to fit right in with
(05:47):
the rest of the wine snobs. Just stick your nose
in there. It's perfectly acceptable and encourage. What do you smell?
Red fruit, black fruit, wet dog, low tide. I mean, no,
I heard that somewhere. I thought it was funny. Floral notes,
earthy undertones, spices. Don't worry about identifying each note with
(06:09):
pinpoint accuracy. Just let the smiles wi the smells wash
over you. It's a It's reminiscent of a sun drenched vineyard,
a damp forest floor, a spice market in marra Cash
never been there, have you? I doubt it. The beauty
vies in the subjective nature of It's all your personal
(06:30):
ol factory interpretation. So this is your interpretation just because
some big time small ya over here who's in his
big time suit and vest and all that kind of stuff,
comes over and tells you this is the wine that
you should have because it has this and this and this.
Let me tell you something, ask him this, say, okay,
you know, I'll take your word for it, but I
(06:51):
want to taste it before I buy a you know,
one hundred and fifty dollars bottle of wine. Okay, I mean,
And if he opens that bottle of wine and you
take a sip and you don't like it, then you
don't like it. You don't know anybody anything, because you
know what, he's just gonna take that bottle, take it
around back, and he's gonna drink it after the restaurant
closes anyway, So it's not going to waste enjoy the
(07:12):
wine that you enjoy, not enjoying the wine that somebody
else enjoys or someone says has all of these accolades.
There's no right or wrong answer. Okay, there's only your
experience and your taste. Think about the context too. It
is the aroma reminiscent of a particular memory. I mean,
(07:34):
we could get down some really really big rabbit holes.
Speaker 2 (07:40):
If we take that too far. So we're not.
Speaker 1 (07:43):
So does it transport you to another time or place
of the power of scent to evoke memorable and undeniable
and is undeniable A particular wine might unlock a forgotten vacation,
our cherish childhood, or maybe last night's over indulgence, or
(08:04):
even a ghost of a past relationship. Nope, didn't do it.
So that's the beauty of the century experience. It's not
just about the wine itself, and this is the truth.
It's about the just the array of all the associations
that it weaves into and out of. Now the moment
(08:25):
of truth. The first sip. Now listen, No one here
is a stop, but listen, have a little bit of etiquette. Right,
So don't gulp it. Right, This isn't a shot glass
and it's not a beer chucken contest, right, so don't
gulp it down. Let the wine linger on your tongue
(08:45):
of a Kenny Chesney song, coding your taste buds. Pay
attention to the texture. Is it silky, smooth, crisp and refreshing,
slightly tannic? I didn't say satanic? When these tactile sensations
are crucial components of the experience. And then the flavors
(09:07):
explode sweetness, acidity, bitterness, uh, saltiness.
Speaker 2 (09:12):
Uh, you name it.
Speaker 1 (09:14):
These five basic tastes interact to create a complex and
ever evolving flavor profile. Look, we're talking this way and
we're not winsteps. We're talking this way because it's cool.
Consider the temperature of the wine. A chilled white wine
will have a different character than one served at room temperature.
Speaker 2 (09:35):
All right.
Speaker 1 (09:35):
I don't know if the character suddenly they're there, they
have a bad character, or or if it gets to
be a good character. I don't know, but maybe they
just have character flaws. What do you think? Similarly, a
slightly warmer red wine will reveal different subtleties than one
(09:55):
that's been improperly stored in the garage. Listen, I won't
drink it anyway. Temperature profoundly affects the century perception and
can either enhance the experience or completely derail it, okay,
creating a jarring contrast instead of a satisfying harmony. And
I kind of get that. You certainly don't want to
(10:17):
drink you know, a chardonnay that's been out in the
hot sun for forty five minutes. Of course you probably
have a bunch of flies in there too, but not
a song. I don't forget about, and don't forget about
the finish, right, the lingering impression that wine leaves on
your palette after you swallow. Does it fade quickly or
(10:38):
does it linger? Is it pleasant? Or does it leave
a slightly bitter or a stringent aftertaste? The finish is
the final note of the century symphony, the lasting impression,
and an important aspect to the entire wine tasting experience.
The real skill in wine tasting isn't identifying obscure great varieties.
(10:59):
It's predicted vintage potential or predicting vintage potential. It's about
paying attention about engaging your senses and you're appreciating subtleties
and the surprises. It's about discovering the unique pleasure that
your palette finds an each sip. And you see what
I said in this all the time, you're Okay, this
(11:20):
is your taste. This isn't somebody else's taste, you know.
I mean, it's just like some people like Miller Lite,
some people like Coreslight, some people like I don't know, PBR.
God rest their soul or help them out. I don't
know what it is, you know, or Bud long Neck,
or you know, some boutique beer or a small batch
(11:44):
craft beer. You know, everybody has different tastes in what
they like and what they don't like. So don't be
intimidated if the wine that you like isn't the one
that the expert recommends, because it doesn't really matter because
they're not the ones drinking the daggum bottle wine. So
let's say you're confronted with a bottle of Sevignon blanc.
(12:05):
Instead of searching for textbook descriptors like grassy or cat pee,
I get the cat pee. I mean I really do,
because sometimes I smelled a savignon blanc, and that is
one of the first things that I think of not
being a snob focus on your own impressions. Does it
remind you of freshly cut grass on a dewy morning,
(12:26):
I'm not romantic. It reminds me of first football practice
right there. Does it evoke a bracing spring rain, or
perhaps a crisp tart green apple, whatever your senses tell you,
that's the correct answer. That's what we're getting at. Your
answer is the correct answer, because it's all up to you. Similarly,
(12:48):
with a Cabernet savignon, forget the over I almost went
into some kind of crazy accent because I said, Cabernet savignon,
forget the over wrought descriptions. I'm very bad at that.
Of black currant and cedar. What does your nose tell you?
Does it smell of dark ripe cherries or a dark
(13:09):
moist cave, you know, I mean, who knows. Whatever you
think it is, that's what it is. Does it have
the earthiness of damp soil after a thunderstorm. I mean,
I'm making all this sound really cool, but sometimes it
just doesn't smell good to you. Does the hint of
the warm spice of clothes, the experience of personal intensely
(13:30):
individual what your own sensory symphony unfold. So let's consider
the impact of a presentation on our sensory experience. The
simple act of pouring the wine into a proper glass
can enhance the aroma and improve the overall tasting experience.
(13:53):
The shape of the glass, the tulip shaped glass, for example,
is okay, listen, the glass is great.
Speaker 2 (14:00):
This is what I'm getting at.
Speaker 1 (14:03):
However, it doesn't really matter, you know, it's what you enjoy.
If you enjoy drinking a chardennay in a cabernet glass,
so what nobody Nobody cares, you know, And the subtle
difference is that it may or may not make you're
not going to notice.
Speaker 2 (14:24):
Let's be honest.
Speaker 1 (14:26):
I'm just the old redneck boy drinking wine. I don't care.
I mean, I'm not really into the box wine. But
if I had to, you know, i'd have a glass
from a box.
Speaker 2 (14:35):
You know.
Speaker 1 (14:36):
I don't particularly like drinking wine, any wine out of
say a yetti. Even if it's a yetti shaped like
a wineglass, I don't like it. I don't like that
metallic part of it. But if it's glass. I don't
care if it's a highball. I don't care if it's
a shot glass. I don't care if it's a water glass.
I don't care if it's the perfect glass that it's
supposed to be. I just like the wine. So don't
(14:59):
forget that. Don't get too wrapped up in that stuff.
So the next time that you open a bottle, remember
it's not just about the wine itself. It's about the
entire symphony of sensations, your sensations, the sights, the smells,
the taste, the textures. And I'm gonna go in there
and say your sites, your smells, and your tastes, and
(15:22):
your textures. The environment, right, your environment and the company
that you're in. Embrace the entire sensory experience. Laugh at
the spills, Laugh at the idiot Somoya who's like trying
to sell you a six hundred dollars bottle of wine
and that's above your you know, three hundred dollars credit
limit on your credit card. He doesn't know that, And
(15:43):
embrace the journey, for it's the imperfections, the inconsistencies, and
the utter humanity of the experience that the true joy
of wine appreciation.
Speaker 2 (15:55):
Resides. Amen, thank you. Yes.
Speaker 1 (15:58):
So now you can relax and you can enjoy your wine.
You don't have to have all that pretensive crap, all right,
So hey, cheers, bottom's up, pop that cork, let's go,
So we'll see.
Speaker 2 (16:11):
You next time.
Speaker 1 (16:11):
I got more to talk about with some wine, so
I'll see you next time. And God bless
Hello, y'all, and welcome to a Let's Talk mallbacks, the
podcast where we uncourt great conversations about wine without all
the snobbery. Sure we love a good mallback, this bold,
juicy red that knows how to make an entrance. But
we're not stopping there. We'll dive into other reds, explore
(00:21):
what makes the wine truly enjoyable, and most of all,
celebrate the experience of just sitting back and sipping something
you love. No need to swirl your glass with your
pinky out or pretend to smell hints.
Speaker 2 (00:33):
Of saddle leather.
Speaker 1 (00:34):
We're here to keep it real, keep it fun, especially fun,
and remind everyone that wine is meant to be enjoyed,
not over analyzed. So grab a glass, get comfy, and
less talk mall backs and everything else. Hello everybody, and
welcome to wine Time or veino vines. Get your drink on,
(00:56):
you know.
Speaker 2 (00:58):
The put it. I'll call that one up episode.
Speaker 1 (01:04):
The Grape of laughs instead of the you know I mean, okay,
I thought that was kind of fun. Anyway, we are
talking wine, We're talking. We're doing a little series right
now about how ridiculous some of the wine snobbiness is right,
So we're dispensing with all of that crap and we're
we're getting into well, number one, we're gonna make fun
of it, and then number two, we're gonna treat wine
(01:26):
for what it's meant to be, and that's fun. The
time to relax enjoy a glass of wine, your beverage
after a hard day's work, a hard day yard work,
an intense day with the family. I mean, who knows.
For me, that glass of wine in the afternoon or
the evening is just that's I look forward to that
(01:48):
as a time of just saying, Okay, I'm finished with
the meat of the day and now I can kick back,
I can have some me time and I can have
a glass of wine.
Speaker 2 (01:57):
And I could go on and on.
Speaker 1 (01:58):
About this because this is Jenuary, the something for thirteenth,
I guess, and I'm in My wife taught me into
dry January, So I don't just want to talk about
the wine. I want to go to the store and
get a bottle right now. But I said I wouldn't
do it, and I'm not going to do it. But
I'm gonna if I'm doing a lot of that. Why
(02:21):
I'm talking about this, it's because my mouth is watering
so bad because I really just wanted to glass of wine.
Speaker 2 (02:26):
I'm not in withdrawal. I'm just in, you know, a want.
I'm in a wanting state.
Speaker 1 (02:32):
So let's celebrate the taste of wine, a celebration of taste. So,
like I said, we're going to dispense with the stuffy
pronouncements and the overly serious wine critic face. You know
that face of this is very serious business, you know,
I mean, get me a break and portal wine. Wine
(02:54):
tasting at its core is about pleasure. Am I not right?
Why am I drinking this slightly overpriced beverage. It's about
a century symphony plane. That's hard to say what I mean? Oh,
I don't know what I'm trying to say it. I
haven't even had any wine. See, my mind is all
just messed up because we're talking wine and I don't
(03:18):
have any. It's about a sensory symphony playing out on
your tongue, in your nose, and even in your mind.
Forget the intimidating tasting notes. You know, I have a Oh,
I have notes of BlackBerry, wet dog.
Speaker 2 (03:35):
And low tide.
Speaker 1 (03:36):
Yeah, I'm passing on that one even And I'm curious
people go out and buy it for that reason. If
you said that, you know, so forget the intimidating tasting
notes and the complete the complex of flavor profiles.
Speaker 2 (03:52):
Not just for a moment but forever.
Speaker 1 (03:54):
If you ask me, let's talk about the sheer, unadulterated
joy of experience wine. Yes, baby, imagine this. You're holding
a glass, the cool, smooth curve of it fitting perfectly
into your hand. The wine itself a shimmering ruby or
(04:14):
a pale golden straw. It catches the light, and it
has legs, and before you even take a sip, your
brain is already engaging, anticipating the experience. This is where
the magic begins, the anticipation, the build up, the promise
of century, the light. It's a ritual, a prelude to
(04:38):
the main event, and it's utterly delightful.
Speaker 2 (04:42):
I mean that's me.
Speaker 1 (04:44):
Right there at about you know, five point thirty in
the afternoon, and I'm just playing it in my head
and I'm like, man, I can't wait to get you
home and pop that cork. And I'm starting to sound
like I need like a twelve step program. But it's
just one of my you know, things that I can
can do that. I enjoy and help you relax a
little bit.
Speaker 2 (05:02):
You know.
Speaker 1 (05:03):
I don't use it to hide from anxiety and real life.
It's just a relaxing thing for me. And you know,
I'm almost sixty years old. I've been working hard, I think,
you know, and I'm still I'm a father of an
eighteen year old, a seventeen year old, thirteen year old.
That's a reason to have a whole bottle right there.
So the first act of the symphony symphony is the aroma, okay,
(05:26):
and we're not doing this with a wine snob face.
Gently swirl the wine in your glass, okay, don't get
crazy and have it sloshed all over the place, releasing
the captivating fragrances. So when you know, give it a
swirl and give it a smell. You know, don't be
afraid to bury your nose right in there, because if
you do, you're just going to fit right in with
(05:47):
the rest of the wine snobs. Just stick your nose
in there. It's perfectly acceptable and encourage. What do you smell?
Red fruit, black fruit, wet dog, low tide. I mean, no,
I heard that somewhere. I thought it was funny. Floral notes,
earthy undertones, spices. Don't worry about identifying each note with
(06:09):
pinpoint accuracy. Just let the smiles wi the smells wash
over you. It's a It's reminiscent of a sun drenched vineyard,
a damp forest floor, a spice market in marra Cash
never been there, have you? I doubt it. The beauty
vies in the subjective nature of It's all your personal
(06:30):
ol factory interpretation. So this is your interpretation just because
some big time small ya over here who's in his
big time suit and vest and all that kind of stuff,
comes over and tells you this is the wine that
you should have because it has this and this and this.
Let me tell you something, ask him this, say, okay,
you know, I'll take your word for it, but I
(06:51):
want to taste it before I buy a you know,
one hundred and fifty dollars bottle of wine. Okay, I mean,
And if he opens that bottle of wine and you
take a sip and you don't like it, then you
don't like it. You don't know anybody anything, because you
know what, he's just gonna take that bottle, take it
around back, and he's gonna drink it after the restaurant
closes anyway, So it's not going to waste enjoy the
(07:12):
wine that you enjoy, not enjoying the wine that somebody
else enjoys or someone says has all of these accolades.
There's no right or wrong answer. Okay, there's only your
experience and your taste. Think about the context too. It
is the aroma reminiscent of a particular memory. I mean,
(07:34):
we could get down some really really big rabbit holes.
Speaker 2 (07:40):
If we take that too far. So we're not.
Speaker 1 (07:43):
So does it transport you to another time or place
of the power of scent to evoke memorable and undeniable
and is undeniable A particular wine might unlock a forgotten vacation,
our cherish childhood, or maybe last night's over indulgence, or
(08:04):
even a ghost of a past relationship. Nope, didn't do it.
So that's the beauty of the century experience. It's not
just about the wine itself, and this is the truth.
It's about the just the array of all the associations
that it weaves into and out of. Now the moment
(08:25):
of truth. The first sip. Now listen, No one here
is a stop, but listen, have a little bit of etiquette. Right,
So don't gulp it. Right, This isn't a shot glass
and it's not a beer chucken contest, right, so don't
gulp it down. Let the wine linger on your tongue
(08:45):
of a Kenny Chesney song, coding your taste buds. Pay
attention to the texture. Is it silky, smooth, crisp and refreshing,
slightly tannic? I didn't say satanic? When these tactile sensations
are crucial components of the experience. And then the flavors
(09:07):
explode sweetness, acidity, bitterness, uh, saltiness.
Speaker 2 (09:12):
Uh, you name it.
Speaker 1 (09:14):
These five basic tastes interact to create a complex and
ever evolving flavor profile. Look, we're talking this way and
we're not winsteps. We're talking this way because it's cool.
Consider the temperature of the wine. A chilled white wine
will have a different character than one served at room temperature.
Speaker 2 (09:35):
All right.
Speaker 1 (09:35):
I don't know if the character suddenly they're there, they
have a bad character, or or if it gets to
be a good character. I don't know, but maybe they
just have character flaws. What do you think? Similarly, a
slightly warmer red wine will reveal different subtleties than one
(09:55):
that's been improperly stored in the garage. Listen, I won't
drink it anyway. Temperature profoundly affects the century perception and
can either enhance the experience or completely derail it, okay,
creating a jarring contrast instead of a satisfying harmony. And
I kind of get that. You certainly don't want to
(10:17):
drink you know, a chardonnay that's been out in the
hot sun for forty five minutes. Of course you probably
have a bunch of flies in there too, but not
a song. I don't forget about, and don't forget about
the finish, right, the lingering impression that wine leaves on
your palette after you swallow. Does it fade quickly or
(10:38):
does it linger? Is it pleasant? Or does it leave
a slightly bitter or a stringent aftertaste? The finish is
the final note of the century symphony, the lasting impression,
and an important aspect to the entire wine tasting experience.
The real skill in wine tasting isn't identifying obscure great varieties.
(10:59):
It's predicted vintage potential or predicting vintage potential. It's about
paying attention about engaging your senses and you're appreciating subtleties
and the surprises. It's about discovering the unique pleasure that
your palette finds an each sip. And you see what
I said in this all the time, you're Okay, this
(11:20):
is your taste. This isn't somebody else's taste, you know.
I mean, it's just like some people like Miller Lite,
some people like Coreslight, some people like I don't know, PBR.
God rest their soul or help them out. I don't
know what it is, you know, or Bud long Neck,
or you know, some boutique beer or a small batch
(11:44):
craft beer. You know, everybody has different tastes in what
they like and what they don't like. So don't be
intimidated if the wine that you like isn't the one
that the expert recommends, because it doesn't really matter because
they're not the ones drinking the daggum bottle wine. So
let's say you're confronted with a bottle of Sevignon blanc.
(12:05):
Instead of searching for textbook descriptors like grassy or cat pee,
I get the cat pee. I mean I really do,
because sometimes I smelled a savignon blanc, and that is
one of the first things that I think of not
being a snob focus on your own impressions. Does it
remind you of freshly cut grass on a dewy morning,
(12:26):
I'm not romantic. It reminds me of first football practice
right there. Does it evoke a bracing spring rain, or
perhaps a crisp tart green apple, whatever your senses tell you,
that's the correct answer. That's what we're getting at. Your
answer is the correct answer, because it's all up to you. Similarly,
(12:48):
with a Cabernet savignon, forget the over I almost went
into some kind of crazy accent because I said, Cabernet savignon,
forget the over wrought descriptions. I'm very bad at that.
Of black currant and cedar. What does your nose tell you?
Does it smell of dark ripe cherries or a dark
(13:09):
moist cave, you know, I mean, who knows. Whatever you
think it is, that's what it is. Does it have
the earthiness of damp soil after a thunderstorm. I mean,
I'm making all this sound really cool, but sometimes it
just doesn't smell good to you. Does the hint of
the warm spice of clothes, the experience of personal intensely
(13:30):
individual what your own sensory symphony unfold. So let's consider
the impact of a presentation on our sensory experience. The
simple act of pouring the wine into a proper glass
can enhance the aroma and improve the overall tasting experience.
(13:53):
The shape of the glass, the tulip shaped glass, for example,
is okay, listen, the glass is great.
Speaker 2 (14:00):
This is what I'm getting at.
Speaker 1 (14:03):
However, it doesn't really matter, you know, it's what you enjoy.
If you enjoy drinking a chardennay in a cabernet glass,
so what nobody Nobody cares, you know, And the subtle
difference is that it may or may not make you're
not going to notice.
Speaker 2 (14:24):
Let's be honest.
Speaker 1 (14:26):
I'm just the old redneck boy drinking wine. I don't care.
I mean, I'm not really into the box wine. But
if I had to, you know, i'd have a glass
from a box.
Speaker 2 (14:35):
You know.
Speaker 1 (14:36):
I don't particularly like drinking wine, any wine out of
say a yetti. Even if it's a yetti shaped like
a wineglass, I don't like it. I don't like that
metallic part of it. But if it's glass. I don't
care if it's a highball. I don't care if it's
a shot glass. I don't care if it's a water glass.
I don't care if it's the perfect glass that it's
supposed to be. I just like the wine. So don't
(14:59):
forget that. Don't get too wrapped up in that stuff.
So the next time that you open a bottle, remember
it's not just about the wine itself. It's about the
entire symphony of sensations, your sensations, the sights, the smells,
the taste, the textures. And I'm gonna go in there
and say your sites, your smells, and your tastes, and
(15:22):
your textures. The environment, right, your environment and the company
that you're in. Embrace the entire sensory experience. Laugh at
the spills, Laugh at the idiot Somoya who's like trying
to sell you a six hundred dollars bottle of wine
and that's above your you know, three hundred dollars credit
limit on your credit card. He doesn't know that, And
(15:43):
embrace the journey, for it's the imperfections, the inconsistencies, and
the utter humanity of the experience that the true joy
of wine appreciation.
Speaker 2 (15:55):
Resides. Amen, thank you. Yes.
Speaker 1 (15:58):
So now you can relax and you can enjoy your wine.
You don't have to have all that pretensive crap, all right,
So hey, cheers, bottom's up, pop that cork, let's go,
So we'll see.
Speaker 2 (16:11):
You next time.
Speaker 1 (16:11):
I got more to talk about with some wine, so
I'll see you next time. And God bless
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