October 3, 2025 • 40 mins
This day would be so much better with Champagne
@Moetchandon @ruinart @veuveclicquot @krugchampagne #wine #champagne #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – Get ready to pop some bottles as we dive into the effervescent world of champagne! In this episode, we explore a selection of exquisite champagnes including Moet Chandon Nectar Imperial, Ruinart Blanc Singular Edition 19, Veuve Clicquot RICH, Veuve Clicquot RICH Rose, La Grande Dame 2015, and Krug Grand Cuvee 172nd Edition. Our hosts will share their tasting notes, rating each bubbly delight with our signature sips scale from 1 to 5. Expect lively discussions, amusing anecdotes, and a few surprises as we toast to the finer things in life. Whether you’re a champagne aficionado or just curious about the sparkling stuff, this episode is sure to delight your palate and elevate your spirits!
We will be discussing Champagne and rating them from 1-5 with 5 being the best:
5:57 Moet & Chandon Nectar Imperial 4 SIPS
13:38 Ruinart Blanc Singulier - Edition. 19 4 SIPS
19:03 Veuve Clicquot RICH 3 SIPS
24:09 Veuve Clicquot RICH Rose 4 SIPS
27:12 La Grande Dame Rose 2015 5 SIPS
32:50 Krug Grande Cuvee 172 Edition 5 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
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TITLE: Back Roads
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Producer: Made Man Bob
Executive Producer: Good ol Boy Mike
Champagne, Moet Chandon, Veuve Clicquot, Krug, Wine Tasting, Luxury Lifestyle, Sparkling Wine, Caviar, Dessert Pairing, Wine Ratings, Champagne History, Wine Enthusiasts, Tasting Notes, Wine Pairings, Bubbly, Fine Dining, French Wine, Sommelier, Wine Culture, Alcohol Content
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
Um, on the next episode of Sips, Suds and
Smokes.
>> Brent (00:04):
This is about as bad, as good as you can get
because it's. It's champagne.
>> Harm (00:08):
Champagne. This is Lifestyles of the Rich
and Famous, Television's unchallenged
authority on wealth, prestige, and
the good life.
>> Brent (00:19):
Champagne's wishes and caviar dreams. It's
Robin the Leech. So, um, here are the
champagnes we're going to be discussing
today. We have Moet Chandon Nectar
Imperial. We have
rouenord blanc singular edition 19.
We have vve clicquot riche. We have
Veuve Clicquot Riche Rose.
(00:41):
And then we have Veuve Clicquot La
Grande Dame 2015
and Krug Grand Cuvier
172nd edition.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in
the basement studios.
>> Harm (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips, suds and smokes with your
smoke and host the good old boys.
(01:50):
And now it's sipping time.
>> Harm (01:59):
Hey.
>> Brent (01:59):
Yes, it's sipping time. Welcome to this SIPS
episode where everything good in life is
worth discussing. As always, we are the best
thing on at 2am not true anymore.
>> Harm (02:07):
I've been watching the Murderbot series on
Apple TV right around 2am that's why
it's streaming. You watch whenever you want.
But, uh, you know, I read all the books, and
now that Alex, uh, what's Alexander
Skarsgard, that tall Viking dude and my
wife's in love with from True Blood
Streaming.
>> Brent (02:24):
I thought, like, you know, you went out,
drank a lot of beer that night, and then.
>> Harm (02:27):
That's a different type of streaming
completely. Oh, okay.
>> Bob (02:30):
2:00Am I watched Dallas does taxes.
>> Harm (02:33):
What is that? Is that a, uh.
>> Brent (02:35):
It's a norm for CPAs. Ah, Dallas does
taxes.
>> Bob (02:38):
Yeah, she did Dallas. Now she's doing taxes.
>> Harm (02:43):
Who is? Debbie Does Dallas. Yeah. Debbie does
taxes.
>> Bob (02:45):
Yeah, yeah, he does taxes.
>> Harm (02:48):
Yeah.
>> Brent (02:48):
There you go.
>> Bob (02:49):
Yeah, I've been drinking champagne.
>> Harm (02:51):
That's. That's a, uh, call to the, what, the
80s or 70s? When is that?
>> Bob (02:54):
80S?
>> Harm (02:55):
Yeah.
>> Brent (02:55):
Why do you know so much about this? I'm a
little freaked out.
>> Bob (02:59):
I'm a Dallas fan.
>> Harm (03:01):
You know, I. I remember seeing. I remember
seeing it with the, uh, the squiggly line.
You know, when my parents left the house and
they turn on tv. On tv?
Uh, yeah, yeah.
>> Bob (03:12):
Oh, yes, the squiggly line. That was my
access point.
>> Brent (03:15):
Yeah, it was. It was broadcast
over the air, but you had to have the real
receiver to decode it. Kind of thing.
>> Bob (03:21):
Every once in a while the line would clear up
for a few seconds.
>> Brent (03:25):
You could see like.
>> Harm (03:27):
Or an arm. Yeah. Or a whole titillating
bit. Yeah. All
right.
>> Brent (03:34):
Straighten the toe.
>> Harm (03:35):
Uh, if you're. Unless you're a 13 year old
teenage boy. We're not the best thing on a
2am but you know, we could be.
>> Brent (03:40):
Well, this is Made man Bob joining me today,
good old boy Justin.
>> Bob (03:48):
Pleasure to be here.
>> Brent (03:49):
And good old boy Harm.
>> Harm (03:51):
I've driven the store, the show into the
toilet already. Thank you though.
>> Bob (03:54):
Well, you know, a nice double entendre there.
>> Brent (03:57):
Yeah, it's a. Well, it's a record.
>> Bob (03:58):
Freudian slip.
>> Brent (03:59):
Look at it this way, it's a record.
>> Harm (04:01):
Yeah.
>> Brent (04:02):
So our sip segments are all about wine,
distilled spirits, tea, coffee and anything
else you can sip. And this is a lovely
show because, uh, this is a champagne
show and.
>> Harm (04:13):
The bubbles have gone to my head. I apologize
now.
>> Brent (04:16):
Yeah. Uh, well, I mean this is, this
is bad. As bad. As good as you can get
because it's, it's champagne.
>> Harm (04:22):
Champagne. This is Lifestyles of the Rich
and Famous. Television's unchallenged
authority on wealth, prestige and
a good life.
>> Brent (04:33):
Champagne's wishes and caviar dreams. It's
Robin the Leech. So here are the
champagnes we're going to be discussing
today. We have Moet Chandon Nectar
Imperial. We have
Ruinar Blanc Singular Edition 19.
We have Veuve Clicquot Riche. We have
Veuve Clicquot Riche Rose.
(04:55):
And then we have Vov Clicko La
Grande Dame Rose 2015
and Krug Grand Couvi
172nd edition.
>> Harm (05:08):
I love all these things.
>> Brent (05:09):
Yeah. Yeah.
>> Harm (05:10):
They are such lucky men.
>> Brent (05:12):
Oh, yeah.
>> Harm (05:13):
Yeah.
>> Brent (05:13):
This is about as bad as good as life can get
if you're, if you're a wine guy and I'm a
wine guy, but I'm, uh, even more of a
champagne guy. So I am beyond
happy. So we're going to be tasting and
discussing these fine bottles and rating them
with our signature sounds and our sips
ratings from 1 to 5. We'll play one of them
for you. One sip.
>> Harm (05:35):
Gangadheen Water.
Bring water. Bring water. All right,
we played that one because you're not going
to hear it on this episode. Yeah, you're just
not going to hear it.
>> Bob (05:47):
You have to imagine the sounds.
>> Brent (05:48):
So let's have Harm tell us about our first
champagne house.
>> Harm (05:51):
Thank you, Bob. So our first champagne house
is the Moet as Chandon, established, uh,
in 1743 by Claude Moet, an
Epernay wine trader. Demand for champagne
increased significantly during the reign of
King Louis xv and soon their clientele
included many nobles. The royal court. In
1833, the company was renamed
(06:12):
Muet Echandon when Pierre
Gabriel Chandon de
Brielle.
>> Brent (06:19):
Uh, my French is horrible.
>> Harm (06:22):
Remy Moet's son in law, joined the company
as a partner of Jean Remy Moet and Claude
Muet's grandson. Uh, the Moet's first
vintage champagne was released in 1842 and
their brute imperial expression was
introduced in the 1860s. In
1971, Moet & Chandon and Hennessy cognac
merged and in 1987 that company merged with
(06:44):
Louis Vuitton, becoming LVMH Louis Vuitton
MOA, Tennessee. Moet currently owns the
largest vineyards in the region of 1300
hectares of, uh, which 50% are
classified as grand crew and 25 are
classified as premier crew. They also have
25 kilometers of aging caves.
25 kilometers.
>> Brent (07:03):
28.
>> Harm (07:04):
28.
>> Brent (07:04):
Put on your glasses.
>> Harm (07:05):
Yeah, I need my glasses cleaned, actually.
They're on. It's not clean. Uh, all the.
>> Brent (07:11):
That's a long cave.
>> Harm (07:12):
That's a lot of caves. Aging, uh, wine.
They produce over 28 million bottles
annually.
>> Brent (07:18):
I consume at least 10% of that.
>> Harm (07:20):
Yeah, you know, we, somebody has to put a
dent in it. So Moynt Chandon Nectar Imperial
is our first Champagne. Today it's 12% ABV.
Non vintage, it's 40 to 50% Pinot
Noir and 30 to 40% Pinot Meunier.
Chardonnay varies between 10 and 20%. 20 to
30% of the blend is from specially selected
reserve wines. The dosage or the
(07:41):
sugar added, uh, for the second fermentation
is 45 grams per liter. So
the color is a beautiful golden. And the
nose, uh, at first, when you first
pour it, the yeast gives off this smoky
quality. Um, that goes away. But then you
come to tropical fruit. Uh, it's
gorgeous with pineapple. Well, that. More
(08:04):
mango first for me. M. Mango. Hints of
pineapple and
there's plum and a tiny hint of
vanilla and a little bit of white flower, but
not much. Uh, you'll get more of that in some
of the others, but it's all there on the
nose. And it's a sweet
champagne because, ah, this is what they call
(08:24):
a demisek. So this is something that
you'd want with dessert. Perfect
for dessert. This is a, uh, if you're having
wedding cake, Nectar Imperial, is it? You
know, I tell people, you, you can.
>> Brent (08:37):
If you can't afford any more wedding Cake.
Last one cost you a house.
>> Harm (08:40):
Wow. That was the first one. The second one
I'm still paying for. Yeah, because she's
still around. She gave me a kid. I gotta keep
her. Anyway, the, uh,
that's the theory.
>> Bob (08:51):
I think Hallmark wrote that.
>> Brent (08:55):
Uh, happy anniversary. I have to keep
you.
>> Harm (08:58):
I think this show will come out right after
the anniversary. My wedding anniversary is
coming next week. It's great.
>> Brent (09:02):
That's definitely a Hallmark moment.
>> Harm (09:03):
This week. Damn. It's this week.
>> Brent (09:08):
I know where the. I know where some of these
half drunk bottles are going to go then.
>> Harm (09:13):
So this has got
such a great
tropical fruit sweetness up front.
Medium, medium to long finish, but,
uh, with a hint of citrus. Like a tangy note
to it. I really enjoy this champagne, but you
do need to pair it with something sweet. What
do you think, Justin?
>> Bob (09:35):
So I got like, uh, many different
fruits. It was really creamy.
I got like a nice chalky taste on the
palate. I got mangoes, pears,
plums. I even got like the
pear on this one. Pulp of durian in it.
Just a touch.
>> Harm (09:55):
You know, most people find durian disgusting.
I don't know why you would, but I like it.
You do like durian? Yeah. I'm one of those
people who do not like durian. You know it's
illegal to eat on the subway and in public
places in Singapore?
>> Bob (10:07):
Yes.
>> Harm (10:08):
Yeah.
>> Bob (10:08):
Only because you told me, but yes.
>> Brent (10:10):
Well, you know, um, I'm
not even.
>> Harm (10:13):
Bob, are you a durian fan? But do you see
durian this. What do you get? You get the
tropical fruits.
>> Brent (10:17):
Durian's delicious if you can hold your nose
closed while you eat it. It's just if you, if
you open up your nose, that's where it all
falls apart. Right? There's. There's a market
quarter of a mile from my house, right down
the street that sells durian.
>> Harm (10:29):
I shop there. I shop there.
>> Brent (10:30):
Yeah. Great place. I think this is
a lovely.
>> Harm (10:35):
And that creamy mouthfeel is a good call.
Just. I didn't, I didn't think about that
when I was doing my nose. But yeah, you're
right. Great creamy mouthfeel.
>> Brent (10:41):
Yeah, it's got a nice coat to it. It's got a
lovely cream to it. The mousse on it is
nice. It's. It's not aggressive like
some champagnes are. There's a nice light
mousse to it, but a beautiful, a beautiful
drink.
>> Harm (10:54):
Just pour some more.
>> Brent (10:55):
Yeah, pour some more and we'll come back and
finish talking about it.
Hey. And we're back. And we Were just sort of
wrapping up our discussion of this lovely
Moet Shandon nectar, uh, Imperial.
It's the nose on. It is beautiful.
I'm with you on the nose. I get more mango,
(11:17):
get a little bit of pineapple, a little
papaya. It's that tropical fruity thing. But
the mango sort of leaps front forward with
me.
>> Harm (11:24):
You know why? Because it's mango season in
Florida and there's mangoes everywhere. We're
just inundated.
>> Brent (11:28):
There's one right across the street. Yeah.
M. I get a little bit of an apricot to it,
and there's a little bit of a creamy vanilla
to the nose. But on the palate,
again, it's a tropical fruit bomb.
When I'm just drinking champagnes. Just
(11:48):
drinking champagne, not pairing it with
anything. I prefer more along the lines of a
brew. This is more like you said, I
think this with a dessert,
it tries out for some absolutely just
stunning.
>> Harm (12:02):
If you're not doing wedding cake, how about
petit for some. Some beautiful little petit
force, some angel.
>> Brent (12:06):
Food cake, some, uh, you know,
vanilla cream pastries.
>> Bob (12:10):
Or even dark chocolate.
>> Harm (12:13):
Yeah, I don't do this with dark chocolate.
I would do this with a creme brulee. Because
the vanilla accents.
>> Brent (12:18):
Yes.
>> Harm (12:18):
Yeah.
>> Bob (12:18):
Uh, okay.
>> Brent (12:19):
Creme brulee would be perfect.
>> Harm (12:20):
You want that cream. Like the creamy texture
of champagne matches the creamy of the. The
creme brulee.
>> Bob (12:24):
So you're not contrasting.
>> Harm (12:25):
You're not contrasting.
>> Brent (12:26):
But again, so well done. I mean, just
beautiful.
>> Harm (12:29):
And, you know, there's. There's another thing
people don't think about if you mentioned
Justin. Contrasting flavors.
This would go great with spicy Asian food.
>> Brent (12:39):
Oh, uh, yeah, yeah, yeah. 100.
>> Harm (12:42):
So the sweetness contrasts the spice, the
creaminess. Works good with the Asian. Uh,
yeah, this would.
>> Brent (12:48):
Thai food.
>> Harm (12:49):
I mean, uh, yeah, I mean, I prefer the
minerality of a Riesling, but this has enough
minerality to carry it through.
>> Bob (12:55):
Yeah, I was thinking four star heat pad Thai.
>> Harm (12:57):
Yeah, yeah, that works.
>> Brent (12:59):
Pick a protein, but nonetheless, uh, an
absolutely beautiful wine. Um, I think on our
last wine episode we did, um, the Chandon
from California, which is some of the best
California stuff. Fantastic wine.
>> Harm (13:11):
Um, but the French stuff is still better.
>> Brent (13:13):
Well, well, in. In this case, I will. I will
concede that I. This one is just a step up
for me, but it's also a step up in price. So
you have that as well.
>> Harm (13:22):
Yeah, about double.
>> Brent (13:23):
But, um.
>> Harm (13:23):
Or maybe more. Maybe more.
>> Brent (13:25):
But a fabulous wine nonetheless. So we're
going to be giving the Much and on Nectar
Imperial a well Deserved four
sips.
>> Harm (13:34):
That's classified.
>> Brent (13:35):
So let's have Justin tell us about our next
winery.
>> Bob (13:38):
All right, we're going to talk about
Ruinar Blanc
Singulae Edition 19.
It's 12 and a half percent alcohol by volume.
>> Brent (13:48):
You missed the whole reading.
>> Harm (13:50):
Okay, go back one page.
>> Brent (13:53):
One page back.
>> Bob (13:54):
There you go.
>> Harm (13:55):
There you go.
>> Brent (13:55):
Thanks.
>> Bob (13:56):
Dumb theory. Ruina was a modest
Benedictine monk who lived from
1657 to 1709
and was a contemporary of Louis
XIV. At the age of
23, he left his home in Champagne, um, to
go to the Abbey of Saint Germain de
Prix near Paris. There
(14:18):
he learned of a new wine with
bubbles, not yet known as Champagne,
which was already popular among young
aristocrats. On September
1, 1729,
in Reims, in the heart of the
Champagne region, Dom Ruina's
(14:38):
nephew, Nicholas Ruina,
drafted the founding charter of Maison
Ruina.
>> Harm (14:44):
Maison. All right, dude, just. You're treated
too slow. Now go to the next lord.
>> Bob (14:48):
Creating the world's first ever champagne
producing company.
>> Harm (14:52):
Okay, you're, uh. That was. That was the.
That was the money shot right there. The
world's first champagne company.
>> Bob (14:58):
All right, and we're going to talk about the
Ruina Blanc Singule.
It's 100 Chardonnay. It's hand
harvested. 70 of the wines are from the
2019 harvest and 23
from Perpetual Reserve. Half
stored in oak cast, the other in
half stainless steel vats.
(15:20):
Fermentation is in the temperature controlled
stainless steel tanks with complete
malolactic fermentation and three years of
aging in the cellars. No dosage on this
10 grams, which.
>> Harm (15:32):
Just makes it brute nature.
>> Bob (15:35):
And the color is a light
yellow. There's,
um, beautiful blueberries,
sweet fruits, light floral
notes on the palate.
It was, uh, zingy,
powerful and delicious.
(15:56):
What did you think, Harm?
>> Harm (15:58):
Um, you threw me off with the blueberry
because I actually, you know, it smells
like. It smells like the freshly
washed blueberries before you bite them. Yes,
maybe that's where it is, but it's more
reminisce to me of white fruit because I got
pears. Lots of pears, lots of white flowers.
A hint of jasmine, but, like way far in the
(16:19):
distance, but more like, um, like,
uh, just, I don't know, like gardenia. Some
just like white flower going on. And
maybe some honeysuckle. But,
um, on the nose, it's just this
chalky minerality.
Gorgeous, gorgeous texture.
(16:41):
A powerful mousse. Like you said.
>> Brent (16:43):
Um.
>> Harm (16:44):
Did you say that or as I just read that.
Powerful mousse. It's powerful it's like it
grips you because there's zero dosage. This
is a brute nature. There's. There's no
residual sugar here. It's
citrus on the mid palate and finish was pear
up front. And the finish goes on quite.
Sometimes a little bit of salinity. Bob, what
do you think?
>> Brent (17:03):
Well, the salinity is definitely there.
>> Harm (17:06):
M. It just really comes out on the finish,
though.
>> Brent (17:08):
This is a fantastic champagne.
Uh, I've always been a fan of Ruinar.
It's not one that people who
are not into champagne don't know it that
well.
>> Harm (17:20):
Um, I sell lots of champagne. I have to show
them Ruinar.
>> Brent (17:23):
Exactly, exactly. And it's a shame because it
is a fantastic producer. It's one of my
favorites, to be honest with you. Um,
it's got a beautiful.
There's white flowers,
there's a citrus top note to it.
(17:44):
And on the palate.
>> Harm (17:49):
It'S bracing. It's bracing.
>> Brent (17:51):
It's bright. It's like sunshine.
It. It just lights up your mind
when you drink it. That's the thing that I
like about it. There's white fruit in there.
There's citrus notes in there. A lot
of floral notes in there. A
really nice salinity minerality, which I kind
of dig is kind of one of my things.
>> Harm (18:12):
Justin, which we didn't mention earlier.
Justin brought caviar for us. Yeah, thank
you, sir. Yeah. Uh, this was the pair. This
was the perfect pairing with the caffeine.
Now, we did have, uh, on today's
table, we've got some, um, some dessert
champs and some demisex. They don't really go
with the caviar and I blame you, dude. We.
You should have brought some pet for or
something. Was the French bakery not open
(18:34):
when you went?
>> Bob (18:35):
Yeah, I'm a work in progress, my friend.
>> Brent (18:37):
He's working on it.
>> Harm (18:38):
What time did you leave the strip club? 6.
So the French bakery was. Should have been
open by then by four.
>> Bob (18:45):
It was right next door to the caviar place
too.
>> Brent (18:48):
So we're going to get ruin Our Blanc
Singular Edition 19A well
deserved for sips.
>> Harm (18:56):
Absolutely fantastic.
>> Brent (18:57):
Fantastic.
>> Harm (18:58):
I will say it's not my favorite ruin art, but
it's the one of the best.
>> Brent (19:02):
So let's move on to our next wine. Um, so the
house of Clico was founded in 1772 by
Philippe Clico, a man from a banking and
textile family. The vineyards were eventually
taken over by his son, Francois.
He died in 1805, leaving behind a young
wife, uh, Barbie Nicole. Clico Bar
ponsardin wintered at
(19:24):
27, she took control of her own destiny and
became one of the first modern female
entrepreneurs. In an era when women were
excluded from the business world, she took
over operation of the company. Her
creativity and thirst for innovation led to
many firsts for champagne. The first known
vintage champagne, the invention of the
ribbling table. The first known blended rose
(19:44):
champagne. Uh, three
inventions that relouch champagning, which
were widely adopted by other producers,
become the basis for the modern champagne
production. And we'll be
back.
Hey. And we're back. And we were just
discussing VUV. Uh, cue.
>> Harm (20:04):
CO.
>> Brent (20:05):
So. Yeah, sorry. 100% right.
>> Harm (20:08):
Rise of love.
>> Brent (20:11):
Been in America too long. So she
was the thing I love about her. She was the
one who opened the market in Russia.
>> Harm (20:17):
Yes.
>> Brent (20:18):
Which the Russian czars and the
Russian court became the biggest consumer of
champagne on planet Earth for many, many,
many, many years. 100% of results of her.
And there's an excellent movie.
Um, I saw it, um, when we were
flying to Ireland on the plane about
the widow Clicot. Really, really great movie.
>> Harm (20:41):
Means widow Clicko. What? VAV means widow.
>> Brent (20:44):
So our first one during my trace having is
the vaucli cl riche is 12%
ABV, not vintage. 50% Pinot
Noir, 30, uh, percent Meunier,
20, uh, percent Chardonnay Reserve. Uh, wines
are 40 to 45%. And the dosage is
40 or 55. Yeah. Fairly
high. So let's have a taste here and we'll
(21:06):
see what we've got.
So on the nose, we've got a
lot of tropical fruit. I get a lot of the
pineapple on it.
There's a grassy note to it. On the
nose, there's,
um, There's a
definite citrus to it,
(21:28):
almost like a Myers lemon. And on the
palette,
while it is sweet, the dosage is very high.
Um, it's more of a. For
me, it's more of a back palate sweetness as
opposed to a front palate sweetness. I
get white fruit, a little bit of pear.
(21:49):
I get some. There's actually, underneath all
that sweetness, there's a tart green apple
note that I get that sort of clouds its way
through the sweetness.
>> Harm (21:57):
Um, it's not hard enough for me.
I think there's too much sugar for me.
>> Brent (22:01):
Again, this is one I would pair with dessert.
>> Harm (22:04):
Yeah. Justin, what do you think?
>> Brent (22:06):
And would deserve to be fantastic.
>> Bob (22:07):
So it's funny he said Meyer's lemon, because
I was thinking Myers rum, but.
>> Harm (22:11):
It'S supposed to be Meyer would be the ass.
But that's okay.
>> Bob (22:14):
Yeah, but I was thinking Myers.
>> Harm (22:16):
We've been drinking champagne, so
everything's got an extra S on it. Yeah,
we're going silivant. Yeah. Ah, yeah.
>> Bob (22:21):
Lots of fruit, but it's kind of
overshadowed by the dosage a little bit.
>> Harm (22:26):
So this wine, I think
years ago I used to like more. I've had it
recently for the first time just now,
and I think it's
gotten too cloying for me. But I will say
this, one of the first, uh, Valve Clico
dinners we did back in the day, uh, out east
in Fort Lauderdale, we did a
(22:48):
fantastic dinner where this wine was
served at the beginning and at
the end of the dinner, at the beginning with
the pastor, uh, d' oeuvres that were kind of
sweet, but we served it
decanted. Decanted for three hours,
zero bubbles. It became an amazing dessert
wine. So this has some versatility. Yeah,
(23:09):
but it's just a little bit too sweet for me.
We have a rating for it, Bob.
>> Brent (23:12):
Well, we're going to be giving, uh, the
Verbico, um, rich,
well deserved, three sips.
>> Harm (23:19):
Interesting.
>> Brent (23:20):
Again, I think with the proper food pairing
then, I mean.
>> Harm (23:24):
Well, you know what? On its own, blame
Justin. He brought caviar.
>> Brent (23:27):
On its own, a little sweet for me
personally. Um, but a lot of people prefer
their champagne sweeter, especially
Americans, which is totally fine. Damn
it. Small accident, paper towels.
Yep. So that's going to take us to our
next wine. We're going to have Harm tell us
about that.
>> Harm (23:44):
So while, uh, Bob cleans that up, we're
talking about the vauclicot riche rose, 12%
ABV, non vintage Pinot Noir 50%. 50. 50%, uh,
30% Pinot Meunier, 20% Chardonnay. The
reserve wines are up to 45% red wine,
15%. So they're going to add, um, when they
do the dosage, they do some Pinot Noir added
to this. It's 55 grams per liter of
(24:04):
dosage. The color is a gorgeous,
a berry pink. This is not salmon. This is
like bright berry, like raspberry pink. The
nose is all about sweet
strawberry and hints of wispy smoke.
Wispy, wispy white smoke.
Like, uh, a chalkiness. And
strawberries and maybe some currants
(24:28):
on the palate. It is sweet,
ripe Italian strawberries. These
are those, those, uh, those, those
wild strawberries you get, um,
just absolutely rich, ripe. There's not that
hit of, of acidity that you get like grocery
store strawberries. These are like over
overly, overly ripe.
(24:51):
There's a hint of Raspberry coming out
and some spice. I don't know what the spice
is. Like maybe some clove,
but, um. Gorgeous. And the finish is medium.
Justin, what do you think?
>> Bob (25:04):
So on the nose, I definitely got some,
like, cloves and
rich pepper, but not overdone.
>> Harm (25:12):
White pepper.
>> Bob (25:14):
Yeah, like white pepper. On the palette.
Um, I got some light fruit. Then it kind of
climaxed into like the middle of pixie sticks
and then went back into light fruit. And the
finish was sweet as well. It was enjoyable.
>> Harm (25:28):
Bob, you got that champagne cleaned up?
>> Brent (25:31):
Well, the one that I. The one that I just
spilled was the one we were drinking, which
broke.
>> Harm (25:35):
M. We got more. There's the bottle right
there.
>> Brent (25:37):
Oh, I've already poured some more. Thank God.
So, um, absolutely
beautiful. Um, again, a little bit sweet for.
>> Harm (25:44):
Me, but I actually enjoy this more than the
first one, though.
>> Brent (25:47):
I enjoyed this one more than the first one
because it has more body, so it stands up to
the sweetness a little better. But on this
one, it's. I mean, it's not just a beautiful,
beautiful pink salmon color, but it's not
salmon, dude.
>> Harm (26:01):
It's berry. That is very pink, but it is.
>> Brent (26:05):
It's 100%, like you said, wild
strawberries, not store bought
strawberries. Wild strawberries are tiny.
Tiny, like the size of a pea. And they smell
10 times better than the biggest strawberry
you've ever smelt in your life. And that's
what we get here. This is like strawberries
in a glass.
>> Harm (26:24):
There's some raspberry, but not much.
>> Brent (26:27):
Absolutely delicious.
>> Harm (26:31):
And the mousse is good, but I don't think it
lasts as long as it should.
>> Brent (26:36):
Could be a little bit more, but, I mean,
we're splitting hairs at this point.
>> Harm (26:40):
I, uh, gotta be. I. I have to criticize them
because, you know, if they brought me, they.
They sent us too much sweet, sweet champagne.
Well, I want the dry stuff.
>> Brent (26:48):
You always have to criticize. That's just who
you are.
>> Harm (26:50):
So I also have to criticize Justin for not
bringing petty force. Come on.
>> Brent (26:53):
Yeah, well, at least macaroons, man,
he did.
>> Harm (26:57):
He did splurge for caviar. I saw the
receipts.
>> Brent (26:59):
Yeah. So we're going to give the Vuff
Clicot Riche Rose a well
deserved four sips.
>> Harm (27:07):
Oh, yes, classified.
>> Brent (27:11):
So that's going to take us to our
next wine from our friends at Vuvklyko,
and we're gonna have Justin tell us about
that.
>> Harm (27:19):
All right.
>> Bob (27:21):
We're going to talk about. We're
talking about La Grande Dame Rose.
>> Harm (27:27):
Yes, sir. Turn the Page man. Yeah.
>> Bob (27:29):
So that's 12 and a half percent alcohol. By
volume, it's 90 pinot
noir, 10 chardonnay.
The dosage is 6 grams per
liter.
>> Harm (27:40):
That's more like it, baby.
>> Bob (27:42):
And it's 13. Red wine.
The color is a, um,
beautiful
light red, dark
pink. The
snows was
spicy and rich. It's
like, um, Mom's,
(28:05):
uh, cabinet for.
>> Harm (28:06):
The spices with you said white pepper for
the last one. I'm getting a lot of white
pepper here. But what else?
>> Bob (28:12):
I'm getting like nutmeg, clove.
>> Harm (28:16):
Nutmeg's good. Yeah. I'm getting.
>> Bob (28:21):
Strawberries, grapefruit, black
tea. The palette was well
balanced. More fruit pulp than
fruit rind. Hints of raspberry,
strawberry. And the finish was smooth.
>> Harm (28:36):
Oh, my. Yeah. Long finish.
>> Bob (28:39):
What'd you think, Bob?
>> Harm (28:40):
Um, I would be devastated
if you did not join me for at least one glass
of fine champagne. Yeah.
The continental. Yeah.
>> Brent (28:54):
How much better can life be? I mean, come on.
Um, you know what I need? I need that. That
bottle of, um, One Grand Dome right there.
>> Harm (29:02):
That's what I need right here.
>> Brent (29:03):
That's what I need. Okay. Uh, we need to pour
just, uh, scotch, more of that
in the glass and just top that back up and
make everybody happy.
The color on it.
>> Harm (29:16):
I'll join you.
>> Brent (29:17):
Is an absolutely beautiful,
just like
bright rose.
>> Harm (29:25):
We're on the radio. Nobody cares about the
color, talks m about the wine. Come on.
>> Brent (29:30):
On the nose there,
there is absolutely a spiciness, spicy
note to it. There's a little bit of a pepper,
a little bit of a. I don't want to say baking
spice, but it's almost a baking spice.
>> Harm (29:43):
It's not the same baking spice you get like
in. In whiskey.
>> Brent (29:46):
No, not at all. No.
>> Bob (29:48):
Like baking soda for me.
>> Harm (29:53):
We have another commercial.
>> Brent (29:55):
Yeah, we have another commercial. We'll be
back.
Hey. And we're back, and we were gushing
over the VVe Clicquot La Grande Dame Rose
2015. So again, there's a baking
spice to the nose.
>> Harm (30:13):
Mhm.
>> Brent (30:14):
Red fruit on the palate.
On the palate. There's a lovely minerality to
it, which I
crave in champagne.
Um, it's.
You can almost. You can literally. It's like
(30:35):
licking the chalk. You can taste it. You
can taste the terroir, uh, of the
champagne. There's a little bit of a
strawberry to it.
>> Harm (30:44):
And he said black tea, but
I say BlackBerry and black tea.
>> Brent (30:49):
I get more BlackBerry than black tea. There
is a tea note to it.
>> Harm (30:52):
There's a tea note.
>> Brent (30:53):
But It's.
>> Harm (30:53):
I thought he was right.
>> Brent (30:54):
No, it's very. It's Earl Grey. Yeah.
>> Harm (30:57):
It's not Earl Gray. Earl Grey has bergamot.
M. There's citrus here, but it's not
bergamot. Bergamot is very distinctive.
>> Brent (31:04):
Yeah, bergamot's very different. Um, I
definitely get a black tea to it. I
definitely get the berry notes to it.
There's definitely a current note to it.
>> Harm (31:14):
Yeah. Red currants. Definitely.
>> Brent (31:17):
I mean, their tasting notes say black
currants. I'm with you. I taste more red
currant.
>> Harm (31:20):
Um, it's not black, it's red.
>> Brent (31:23):
Yeah. The citrus comes forward, but
it's just so violets.
>> Harm (31:29):
That's what I'm missing. Violets.
>> Brent (31:30):
Steely. Just so solid. So
well made. It's absolutely
fantastic. What'd you think?
>> Harm (31:39):
I. Dude, I'm just chiming in through the
whole thing. I could not restrain myself. I
freaking love this champagne. So
Vuv Clicot Grande Dame is their Tetu Cuvee.
So, like, you have Moet Chandon, their tete
de cuvee is Dom Perignon. So you have the
regular Veuve Clicquot. Only in the best
vintages will they declare, like, uh, a
superior Cuvee Grande
(32:01):
Dame. So Grande Dame Rose is even more
rare. Yeah, we get Grande Dame in America.
Well, I sell lots of Grand Dame.
>> Brent (32:08):
We were discussing neither one of us harder
to get it in 10 years or more.
>> Harm (32:12):
10 years. M more. Last time I had Grande Dame
rose, I think, uh, we were talking about my
wedding anniversary coming up this week. Um,
probably ten years ago.
>> Brent (32:22):
Thank you to the folks at LVMH for sending us
samples.
>> Harm (32:25):
Ah.
>> Brent (32:25):
Because they not only sent us a but they sent
us 2015. So something was a proper age on it.
>> Harm (32:30):
Yeah. Thank you so much. Um, so that's
probably had this maybe 10, 15 years ago.
This is fantastic stuff.
>> Brent (32:37):
So we're going to be giving the La Grande
Dame Rose 2015 A well
deserved. Oh, my goodness.
>> Harm (32:43):
Yes, yes, yes,
yes, yes.
>> Brent (32:47):
And that takes us to our final wine.
>> Harm (32:49):
This totally just. These last two wines
totally justify that. The caviar that
Justin scores for. Again, thank you, Justin.
So I will always blame you for not bringing
petit force with a sweet champagne.
>> Bob (33:01):
Fair enough.
>> Brent (33:02):
So Johannes Johan Joseph
Krug left his home in Mainz on the rhine
river in 1824 to travel to France. In
1834, he arrived in Paris and joined
Champagne Jacques Son as a bookkeeper.
During his time, he learned the wine business
and the art of blending champagne. In 1841,
he got married. And the following Year he
welcomed a son, Paul Krug. That same year he
(33:24):
moved the family to rheims. And in 1843
Krug Etz was founded. When he died
in 1866, his son Paul took over the family
business and moved it to their current home
in Rheims. Paul died in
1810 and was succeeded by his son Joseph Krug
II. Joseph was taken prisoner World War I,
leaving his wife to run the business for
(33:44):
several years. And after the war's end,
Joseph's health made it necessary to appoint
his nephew to be the joint manager. In
1924, his son Paul Krug II
began working the business, became manager
from 59 to 77. Paul II's son
Henry Krug joined the firm in 62
along with his brother Remy in 65.
(34:06):
Henry, ah, being named president in 77. In
1999 they were sold to LVMH and Henry
retired in 2002, leaving his son Olivier
to replace him who runs the brand to this
day.
>> Harm (34:17):
We met Olivier, you and me, Bob.
>> Brent (34:18):
At the, uh, event down at the Satai.
>> Harm (34:20):
We had it. No, not the Satai. We did it at
Coconuts.
>> Brent (34:23):
Oh yeah, Coconuts.
>> Harm (34:24):
We did it in Fort Lauderdale. Yeah, yeah,
that was great. Olivier took over. One of his
brand ambassador was called away for a family
emergency, a tragedy.
>> Brent (34:33):
And uh, we had about 14 people. We
drank 28 bottles of croup.
>> Harm (34:38):
It was, it was a cold night, real cold night
in Fort Lauderdale and people just, just
flaked out. I was embarrassed at the low
turnout, but we.
>> Brent (34:46):
Oysters more than our weight.
>> Harm (34:48):
And crude oysters and Champagne.
>> Brent (34:51):
Krug Grand Cuvee 172nd
Edition, 12.5 ABV. It's a blend of
146 wines from 11 different years,
the youngest of which is in 2016. The oldest
date backs to 1998. 44 Pinot
Noir, 36 Chardonnay 20
Cent, 20% Meunier. So the
color, a very light straw. But on the nose,
(35:15):
white flowers,
almonds, citrus,
a little bit of marshmallow. And on the
palate.
>> Harm (35:25):
Yeah. Thank you, sir.
>> Brent (35:27):
I'm pouring some more M.
Beautiful, beautiful fruit.
>> Harm (35:32):
Bob, your glasses looking half empty.
>> Brent (35:34):
Beautiful white fruit. The lemon is
amped up to 11.
>> Harm (35:39):
Mhm.
>> Brent (35:40):
There's a nuttiness to this. The
minerality is there, but it's not as chalky
as some champagnes. There's a
brioche, a sweetness,
beautiful, buttery, just. Oh my God,
I love this.
>> Harm (35:55):
Yes, it's the nuttiness, it's the
minerality that's so balanced here.
It's the Chalkiness doesn't overtake your
palate. The, um, the
almond becomes almost like marzipan with the
sweetness and the creaminess.
The hazelnut is not becoming Nutella. It's
not that. It's. It's. It's all there. It's
(36:17):
just this gorgeous. I cannot get
enough of this champagne. Justin, just
talk while I just smell this stuff.
>> Bob (36:25):
Well, uh, this is the river of life.
Is the root of all things. It will pair with
anything. Whatever you eat or
drink, it will accentuate that.
>> Brent (36:35):
Oh, this is good with fish. It's good with
foul. It's good with meat. It's good with
dessert. It's good with everything.
>> Bob (36:41):
It paired with the caviar really well.
>> Brent (36:43):
To quote my favorite doctor, Oysters Seuss. I
would drink this here, I would drink this
there. I would drink this anywhere.
>> Harm (36:50):
This is. You know, I've had champagne that
cost three, four times as much. Actually.
Actually ten times as much. I've had thousand
dollar champagnes. Whatever. This is still
my, um. For me and my wife, this is our
favorite champagne, Grand Cube. It's non
vintage. It's not vintage champagne. It's a
blend of a lot of reserve wines. How many
(37:10):
champagnes each?
>> Brent (37:11):
Yeah.
>> Bob (37:12):
Well over a hundred.
>> Harm (37:13):
Yeah. Yeah. Well over 100 different wines.
Yeah. This is amazing. This is the blender's
art.
>> Bob (37:18):
Could drink it on a yacht. Uh, you could
drink it on a rock.
>> Harm (37:20):
Yeah.
>> Brent (37:21):
Drinking in a tree. You can drink it with me.
Even the bottle is elegant than the neck on
the bottle is so thin, long. As
opposed to everyone. Every other bottle you
have. I mean, it's just so well planned and
so well thought out.
>> Bob (37:35):
I'll be calling Fine Wine and Spirits. Find
out if I can order a case.
>> Harm (37:38):
It's just, uh, fine spirits. How long. Are
you okay?
>> Bob (37:41):
Fine spirits.
>> Harm (37:41):
Yeah. Thank you. Yeah.
>> Brent (37:43):
Just so well done again and
again.
>> Harm (37:46):
A couple cases today, actually.
>> Brent (37:47):
That night. Oh, God. Ten odd years ago when
Orish showed up and did that event for us.
>> Harm (37:53):
Olivier. Olivier.
>> Brent (37:54):
It was Olivier. It was Olivier. What a great
night. We drank oodles and
oodles of Krug. I ate nine
dozen oysters. Great day.
>> Harm (38:04):
You want to give it a rating?
>> Brent (38:06):
We're going to be giving the Krug Grand Cuve
172nd Edition a well
deserved 5 SIPS because I can't do 11.
>> Harm (38:15):
I'm still getting used to the show being
short for more commercials. Yeah, I could
have gone on forever about.
>> Brent (38:21):
Oh yeah, I could do an entire show on this
one. So. Well, it's. That's all the time
we have. For today, I want to thank our co
host for joining us. Thank you, Justin.
>> Bob (38:29):
Thank you so much.
>> Brent (38:30):
And thank you, Harm.
>> Harm (38:32):
Bob, I don't always mean it, but I do today.
Thank you. Yeah, thank you for having me.
>> Brent (38:36):
M. This is a good day. So well for sip
says and smokes this made man. Bob,
thank you for joining us. And remember, life
is too short to drink bad wine. And
fortunately today that has not been an issue.
>> Harm (38:49):
Not a single one. My friend.
Justin, Cheers. Thank you for this caviar.
>> Bob (38:55):
Cheers.
>> Brent (38:59):
All I remember is eating oysters and drinking
bottles and bottles of this and oh my God.
>> Bob (39:04):
Uh, sounds good.
>> Harm (39:05):
Oysters and fried chicken. People don't think
about pairing the champagne with something
great.
>> Brent (39:10):
They were good.
>> Harm (39:10):
Yeah.
>> Announcer (39:12):
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>> Harm (39:21):
Give it a little tappy, tap, tap,
taparoo.
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(39:45):
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(40:07):
Come back, join us for another episode and
keep on sipping.
This has been a 110 hand production of
(40:27):
SIP, Suds and Smokes, a program devoted to
the appreciation of some of the finer slices
of life from the dude in the basement
Studios. Your host, the good old boys will
see you all next time.
Um, on the next episode of Sips, Suds and
Smokes.
>> Brent (00:04):
This is about as bad, as good as you can get
because it's. It's champagne.
>> Harm (00:08):
Champagne. This is Lifestyles of the Rich
and Famous, Television's unchallenged
authority on wealth, prestige, and
the good life.
>> Brent (00:19):
Champagne's wishes and caviar dreams. It's
Robin the Leech. So, um, here are the
champagnes we're going to be discussing
today. We have Moet Chandon Nectar
Imperial. We have
rouenord blanc singular edition 19.
We have vve clicquot riche. We have
Veuve Clicquot Riche Rose.
(00:41):
And then we have Veuve Clicquot La
Grande Dame 2015
and Krug Grand Cuvier
172nd edition.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in
the basement studios.
>> Harm (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips, suds and smokes with your
smoke and host the good old boys.
(01:50):
And now it's sipping time.
>> Harm (01:59):
Hey.
>> Brent (01:59):
Yes, it's sipping time. Welcome to this SIPS
episode where everything good in life is
worth discussing. As always, we are the best
thing on at 2am not true anymore.
>> Harm (02:07):
I've been watching the Murderbot series on
Apple TV right around 2am that's why
it's streaming. You watch whenever you want.
But, uh, you know, I read all the books, and
now that Alex, uh, what's Alexander
Skarsgard, that tall Viking dude and my
wife's in love with from True Blood
Streaming.
>> Brent (02:24):
I thought, like, you know, you went out,
drank a lot of beer that night, and then.
>> Harm (02:27):
That's a different type of streaming
completely. Oh, okay.
>> Bob (02:30):
2:00Am I watched Dallas does taxes.
>> Harm (02:33):
What is that? Is that a, uh.
>> Brent (02:35):
It's a norm for CPAs. Ah, Dallas does
taxes.
>> Bob (02:38):
Yeah, she did Dallas. Now she's doing taxes.
>> Harm (02:43):
Who is? Debbie Does Dallas. Yeah. Debbie does
taxes.
>> Bob (02:45):
Yeah, yeah, he does taxes.
>> Harm (02:48):
Yeah.
>> Brent (02:48):
There you go.
>> Bob (02:49):
Yeah, I've been drinking champagne.
>> Harm (02:51):
That's. That's a, uh, call to the, what, the
80s or 70s? When is that?
>> Bob (02:54):
80S?
>> Harm (02:55):
Yeah.
>> Brent (02:55):
Why do you know so much about this? I'm a
little freaked out.
>> Bob (02:59):
I'm a Dallas fan.
>> Harm (03:01):
You know, I. I remember seeing. I remember
seeing it with the, uh, the squiggly line.
You know, when my parents left the house and
they turn on tv. On tv?
Uh, yeah, yeah.
>> Bob (03:12):
Oh, yes, the squiggly line. That was my
access point.
>> Brent (03:15):
Yeah, it was. It was broadcast
over the air, but you had to have the real
receiver to decode it. Kind of thing.
>> Bob (03:21):
Every once in a while the line would clear up
for a few seconds.
>> Brent (03:25):
You could see like.
>> Harm (03:27):
Or an arm. Yeah. Or a whole titillating
bit. Yeah. All
right.
>> Brent (03:34):
Straighten the toe.
>> Harm (03:35):
Uh, if you're. Unless you're a 13 year old
teenage boy. We're not the best thing on a
2am but you know, we could be.
>> Brent (03:40):
Well, this is Made man Bob joining me today,
good old boy Justin.
>> Bob (03:48):
Pleasure to be here.
>> Brent (03:49):
And good old boy Harm.
>> Harm (03:51):
I've driven the store, the show into the
toilet already. Thank you though.
>> Bob (03:54):
Well, you know, a nice double entendre there.
>> Brent (03:57):
Yeah, it's a. Well, it's a record.
>> Bob (03:58):
Freudian slip.
>> Brent (03:59):
Look at it this way, it's a record.
>> Harm (04:01):
Yeah.
>> Brent (04:02):
So our sip segments are all about wine,
distilled spirits, tea, coffee and anything
else you can sip. And this is a lovely
show because, uh, this is a champagne
show and.
>> Harm (04:13):
The bubbles have gone to my head. I apologize
now.
>> Brent (04:16):
Yeah. Uh, well, I mean this is, this
is bad. As bad. As good as you can get
because it's, it's champagne.
>> Harm (04:22):
Champagne. This is Lifestyles of the Rich
and Famous. Television's unchallenged
authority on wealth, prestige and
a good life.
>> Brent (04:33):
Champagne's wishes and caviar dreams. It's
Robin the Leech. So here are the
champagnes we're going to be discussing
today. We have Moet Chandon Nectar
Imperial. We have
Ruinar Blanc Singular Edition 19.
We have Veuve Clicquot Riche. We have
Veuve Clicquot Riche Rose.
(04:55):
And then we have Vov Clicko La
Grande Dame Rose 2015
and Krug Grand Couvi
172nd edition.
>> Harm (05:08):
I love all these things.
>> Brent (05:09):
Yeah. Yeah.
>> Harm (05:10):
They are such lucky men.
>> Brent (05:12):
Oh, yeah.
>> Harm (05:13):
Yeah.
>> Brent (05:13):
This is about as bad as good as life can get
if you're, if you're a wine guy and I'm a
wine guy, but I'm, uh, even more of a
champagne guy. So I am beyond
happy. So we're going to be tasting and
discussing these fine bottles and rating them
with our signature sounds and our sips
ratings from 1 to 5. We'll play one of them
for you. One sip.
>> Harm (05:35):
Gangadheen Water.
Bring water. Bring water. All right,
we played that one because you're not going
to hear it on this episode. Yeah, you're just
not going to hear it.
>> Bob (05:47):
You have to imagine the sounds.
>> Brent (05:48):
So let's have Harm tell us about our first
champagne house.
>> Harm (05:51):
Thank you, Bob. So our first champagne house
is the Moet as Chandon, established, uh,
in 1743 by Claude Moet, an
Epernay wine trader. Demand for champagne
increased significantly during the reign of
King Louis xv and soon their clientele
included many nobles. The royal court. In
1833, the company was renamed
(06:12):
Muet Echandon when Pierre
Gabriel Chandon de
Brielle.
>> Brent (06:19):
Uh, my French is horrible.
>> Harm (06:22):
Remy Moet's son in law, joined the company
as a partner of Jean Remy Moet and Claude
Muet's grandson. Uh, the Moet's first
vintage champagne was released in 1842 and
their brute imperial expression was
introduced in the 1860s. In
1971, Moet & Chandon and Hennessy cognac
merged and in 1987 that company merged with
(06:44):
Louis Vuitton, becoming LVMH Louis Vuitton
MOA, Tennessee. Moet currently owns the
largest vineyards in the region of 1300
hectares of, uh, which 50% are
classified as grand crew and 25 are
classified as premier crew. They also have
25 kilometers of aging caves.
25 kilometers.
>> Brent (07:03):
28.
>> Harm (07:04):
28.
>> Brent (07:04):
Put on your glasses.
>> Harm (07:05):
Yeah, I need my glasses cleaned, actually.
They're on. It's not clean. Uh, all the.
>> Brent (07:11):
That's a long cave.
>> Harm (07:12):
That's a lot of caves. Aging, uh, wine.
They produce over 28 million bottles
annually.
>> Brent (07:18):
I consume at least 10% of that.
>> Harm (07:20):
Yeah, you know, we, somebody has to put a
dent in it. So Moynt Chandon Nectar Imperial
is our first Champagne. Today it's 12% ABV.
Non vintage, it's 40 to 50% Pinot
Noir and 30 to 40% Pinot Meunier.
Chardonnay varies between 10 and 20%. 20 to
30% of the blend is from specially selected
reserve wines. The dosage or the
(07:41):
sugar added, uh, for the second fermentation
is 45 grams per liter. So
the color is a beautiful golden. And the
nose, uh, at first, when you first
pour it, the yeast gives off this smoky
quality. Um, that goes away. But then you
come to tropical fruit. Uh, it's
gorgeous with pineapple. Well, that. More
(08:04):
mango first for me. M. Mango. Hints of
pineapple and
there's plum and a tiny hint of
vanilla and a little bit of white flower, but
not much. Uh, you'll get more of that in some
of the others, but it's all there on the
nose. And it's a sweet
champagne because, ah, this is what they call
(08:24):
a demisek. So this is something that
you'd want with dessert. Perfect
for dessert. This is a, uh, if you're having
wedding cake, Nectar Imperial, is it? You
know, I tell people, you, you can.
>> Brent (08:37):
If you can't afford any more wedding Cake.
Last one cost you a house.
>> Harm (08:40):
Wow. That was the first one. The second one
I'm still paying for. Yeah, because she's
still around. She gave me a kid. I gotta keep
her. Anyway, the, uh,
that's the theory.
>> Bob (08:51):
I think Hallmark wrote that.
>> Brent (08:55):
Uh, happy anniversary. I have to keep
you.
>> Harm (08:58):
I think this show will come out right after
the anniversary. My wedding anniversary is
coming next week. It's great.
>> Brent (09:02):
That's definitely a Hallmark moment.
>> Harm (09:03):
This week. Damn. It's this week.
>> Brent (09:08):
I know where the. I know where some of these
half drunk bottles are going to go then.
>> Harm (09:13):
So this has got
such a great
tropical fruit sweetness up front.
Medium, medium to long finish, but,
uh, with a hint of citrus. Like a tangy note
to it. I really enjoy this champagne, but you
do need to pair it with something sweet. What
do you think, Justin?
>> Bob (09:35):
So I got like, uh, many different
fruits. It was really creamy.
I got like a nice chalky taste on the
palate. I got mangoes, pears,
plums. I even got like the
pear on this one. Pulp of durian in it.
Just a touch.
>> Harm (09:55):
You know, most people find durian disgusting.
I don't know why you would, but I like it.
You do like durian? Yeah. I'm one of those
people who do not like durian. You know it's
illegal to eat on the subway and in public
places in Singapore?
>> Bob (10:07):
Yes.
>> Harm (10:08):
Yeah.
>> Bob (10:08):
Only because you told me, but yes.
>> Brent (10:10):
Well, you know, um, I'm
not even.
>> Harm (10:13):
Bob, are you a durian fan? But do you see
durian this. What do you get? You get the
tropical fruits.
>> Brent (10:17):
Durian's delicious if you can hold your nose
closed while you eat it. It's just if you, if
you open up your nose, that's where it all
falls apart. Right? There's. There's a market
quarter of a mile from my house, right down
the street that sells durian.
>> Harm (10:29):
I shop there. I shop there.
>> Brent (10:30):
Yeah. Great place. I think this is
a lovely.
>> Harm (10:35):
And that creamy mouthfeel is a good call.
Just. I didn't, I didn't think about that
when I was doing my nose. But yeah, you're
right. Great creamy mouthfeel.
>> Brent (10:41):
Yeah, it's got a nice coat to it. It's got a
lovely cream to it. The mousse on it is
nice. It's. It's not aggressive like
some champagnes are. There's a nice light
mousse to it, but a beautiful, a beautiful
drink.
>> Harm (10:54):
Just pour some more.
>> Brent (10:55):
Yeah, pour some more and we'll come back and
finish talking about it.
Hey. And we're back. And we Were just sort of
wrapping up our discussion of this lovely
Moet Shandon nectar, uh, Imperial.
It's the nose on. It is beautiful.
I'm with you on the nose. I get more mango,
(11:17):
get a little bit of pineapple, a little
papaya. It's that tropical fruity thing. But
the mango sort of leaps front forward with
me.
>> Harm (11:24):
You know why? Because it's mango season in
Florida and there's mangoes everywhere. We're
just inundated.
>> Brent (11:28):
There's one right across the street. Yeah.
M. I get a little bit of an apricot to it,
and there's a little bit of a creamy vanilla
to the nose. But on the palate,
again, it's a tropical fruit bomb.
When I'm just drinking champagnes. Just
(11:48):
drinking champagne, not pairing it with
anything. I prefer more along the lines of a
brew. This is more like you said, I
think this with a dessert,
it tries out for some absolutely just
stunning.
>> Harm (12:02):
If you're not doing wedding cake, how about
petit for some. Some beautiful little petit
force, some angel.
>> Brent (12:06):
Food cake, some, uh, you know,
vanilla cream pastries.
>> Bob (12:10):
Or even dark chocolate.
>> Harm (12:13):
Yeah, I don't do this with dark chocolate.
I would do this with a creme brulee. Because
the vanilla accents.
>> Brent (12:18):
Yes.
>> Harm (12:18):
Yeah.
>> Bob (12:18):
Uh, okay.
>> Brent (12:19):
Creme brulee would be perfect.
>> Harm (12:20):
You want that cream. Like the creamy texture
of champagne matches the creamy of the. The
creme brulee.
>> Bob (12:24):
So you're not contrasting.
>> Harm (12:25):
You're not contrasting.
>> Brent (12:26):
But again, so well done. I mean, just
beautiful.
>> Harm (12:29):
And, you know, there's. There's another thing
people don't think about if you mentioned
Justin. Contrasting flavors.
This would go great with spicy Asian food.
>> Brent (12:39):
Oh, uh, yeah, yeah, yeah. 100.
>> Harm (12:42):
So the sweetness contrasts the spice, the
creaminess. Works good with the Asian. Uh,
yeah, this would.
>> Brent (12:48):
Thai food.
>> Harm (12:49):
I mean, uh, yeah, I mean, I prefer the
minerality of a Riesling, but this has enough
minerality to carry it through.
>> Bob (12:55):
Yeah, I was thinking four star heat pad Thai.
>> Harm (12:57):
Yeah, yeah, that works.
>> Brent (12:59):
Pick a protein, but nonetheless, uh, an
absolutely beautiful wine. Um, I think on our
last wine episode we did, um, the Chandon
from California, which is some of the best
California stuff. Fantastic wine.
>> Harm (13:11):
Um, but the French stuff is still better.
>> Brent (13:13):
Well, well, in. In this case, I will. I will
concede that I. This one is just a step up
for me, but it's also a step up in price. So
you have that as well.
>> Harm (13:22):
Yeah, about double.
>> Brent (13:23):
But, um.
>> Harm (13:23):
Or maybe more. Maybe more.
>> Brent (13:25):
But a fabulous wine nonetheless. So we're
going to be giving the Much and on Nectar
Imperial a well Deserved four
sips.
>> Harm (13:34):
That's classified.
>> Brent (13:35):
So let's have Justin tell us about our next
winery.
>> Bob (13:38):
All right, we're going to talk about
Ruinar Blanc
Singulae Edition 19.
It's 12 and a half percent alcohol by volume.
>> Brent (13:48):
You missed the whole reading.
>> Harm (13:50):
Okay, go back one page.
>> Brent (13:53):
One page back.
>> Bob (13:54):
There you go.
>> Harm (13:55):
There you go.
>> Brent (13:55):
Thanks.
>> Bob (13:56):
Dumb theory. Ruina was a modest
Benedictine monk who lived from
1657 to 1709
and was a contemporary of Louis
XIV. At the age of
23, he left his home in Champagne, um, to
go to the Abbey of Saint Germain de
Prix near Paris. There
(14:18):
he learned of a new wine with
bubbles, not yet known as Champagne,
which was already popular among young
aristocrats. On September
1, 1729,
in Reims, in the heart of the
Champagne region, Dom Ruina's
(14:38):
nephew, Nicholas Ruina,
drafted the founding charter of Maison
Ruina.
>> Harm (14:44):
Maison. All right, dude, just. You're treated
too slow. Now go to the next lord.
>> Bob (14:48):
Creating the world's first ever champagne
producing company.
>> Harm (14:52):
Okay, you're, uh. That was. That was the.
That was the money shot right there. The
world's first champagne company.
>> Bob (14:58):
All right, and we're going to talk about the
Ruina Blanc Singule.
It's 100 Chardonnay. It's hand
harvested. 70 of the wines are from the
2019 harvest and 23
from Perpetual Reserve. Half
stored in oak cast, the other in
half stainless steel vats.
(15:20):
Fermentation is in the temperature controlled
stainless steel tanks with complete
malolactic fermentation and three years of
aging in the cellars. No dosage on this
10 grams, which.
>> Harm (15:32):
Just makes it brute nature.
>> Bob (15:35):
And the color is a light
yellow. There's,
um, beautiful blueberries,
sweet fruits, light floral
notes on the palate.
It was, uh, zingy,
powerful and delicious.
(15:56):
What did you think, Harm?
>> Harm (15:58):
Um, you threw me off with the blueberry
because I actually, you know, it smells
like. It smells like the freshly
washed blueberries before you bite them. Yes,
maybe that's where it is, but it's more
reminisce to me of white fruit because I got
pears. Lots of pears, lots of white flowers.
A hint of jasmine, but, like way far in the
(16:19):
distance, but more like, um, like,
uh, just, I don't know, like gardenia. Some
just like white flower going on. And
maybe some honeysuckle. But,
um, on the nose, it's just this
chalky minerality.
Gorgeous, gorgeous texture.
(16:41):
A powerful mousse. Like you said.
>> Brent (16:43):
Um.
>> Harm (16:44):
Did you say that or as I just read that.
Powerful mousse. It's powerful it's like it
grips you because there's zero dosage. This
is a brute nature. There's. There's no
residual sugar here. It's
citrus on the mid palate and finish was pear
up front. And the finish goes on quite.
Sometimes a little bit of salinity. Bob, what
do you think?
>> Brent (17:03):
Well, the salinity is definitely there.
>> Harm (17:06):
M. It just really comes out on the finish,
though.
>> Brent (17:08):
This is a fantastic champagne.
Uh, I've always been a fan of Ruinar.
It's not one that people who
are not into champagne don't know it that
well.
>> Harm (17:20):
Um, I sell lots of champagne. I have to show
them Ruinar.
>> Brent (17:23):
Exactly, exactly. And it's a shame because it
is a fantastic producer. It's one of my
favorites, to be honest with you. Um,
it's got a beautiful.
There's white flowers,
there's a citrus top note to it.
(17:44):
And on the palate.
>> Harm (17:49):
It'S bracing. It's bracing.
>> Brent (17:51):
It's bright. It's like sunshine.
It. It just lights up your mind
when you drink it. That's the thing that I
like about it. There's white fruit in there.
There's citrus notes in there. A lot
of floral notes in there. A
really nice salinity minerality, which I kind
of dig is kind of one of my things.
>> Harm (18:12):
Justin, which we didn't mention earlier.
Justin brought caviar for us. Yeah, thank
you, sir. Yeah. Uh, this was the pair. This
was the perfect pairing with the caffeine.
Now, we did have, uh, on today's
table, we've got some, um, some dessert
champs and some demisex. They don't really go
with the caviar and I blame you, dude. We.
You should have brought some pet for or
something. Was the French bakery not open
(18:34):
when you went?
>> Bob (18:35):
Yeah, I'm a work in progress, my friend.
>> Brent (18:37):
He's working on it.
>> Harm (18:38):
What time did you leave the strip club? 6.
So the French bakery was. Should have been
open by then by four.
>> Bob (18:45):
It was right next door to the caviar place
too.
>> Brent (18:48):
So we're going to get ruin Our Blanc
Singular Edition 19A well
deserved for sips.
>> Harm (18:56):
Absolutely fantastic.
>> Brent (18:57):
Fantastic.
>> Harm (18:58):
I will say it's not my favorite ruin art, but
it's the one of the best.
>> Brent (19:02):
So let's move on to our next wine. Um, so the
house of Clico was founded in 1772 by
Philippe Clico, a man from a banking and
textile family. The vineyards were eventually
taken over by his son, Francois.
He died in 1805, leaving behind a young
wife, uh, Barbie Nicole. Clico Bar
ponsardin wintered at
(19:24):
27, she took control of her own destiny and
became one of the first modern female
entrepreneurs. In an era when women were
excluded from the business world, she took
over operation of the company. Her
creativity and thirst for innovation led to
many firsts for champagne. The first known
vintage champagne, the invention of the
ribbling table. The first known blended rose
(19:44):
champagne. Uh, three
inventions that relouch champagning, which
were widely adopted by other producers,
become the basis for the modern champagne
production. And we'll be
back.
Hey. And we're back. And we were just
discussing VUV. Uh, cue.
>> Harm (20:04):
CO.
>> Brent (20:05):
So. Yeah, sorry. 100% right.
>> Harm (20:08):
Rise of love.
>> Brent (20:11):
Been in America too long. So she
was the thing I love about her. She was the
one who opened the market in Russia.
>> Harm (20:17):
Yes.
>> Brent (20:18):
Which the Russian czars and the
Russian court became the biggest consumer of
champagne on planet Earth for many, many,
many, many years. 100% of results of her.
And there's an excellent movie.
Um, I saw it, um, when we were
flying to Ireland on the plane about
the widow Clicot. Really, really great movie.
>> Harm (20:41):
Means widow Clicko. What? VAV means widow.
>> Brent (20:44):
So our first one during my trace having is
the vaucli cl riche is 12%
ABV, not vintage. 50% Pinot
Noir, 30, uh, percent Meunier,
20, uh, percent Chardonnay Reserve. Uh, wines
are 40 to 45%. And the dosage is
40 or 55. Yeah. Fairly
high. So let's have a taste here and we'll
(21:06):
see what we've got.
So on the nose, we've got a
lot of tropical fruit. I get a lot of the
pineapple on it.
There's a grassy note to it. On the
nose, there's,
um, There's a
definite citrus to it,
(21:28):
almost like a Myers lemon. And on the
palette,
while it is sweet, the dosage is very high.
Um, it's more of a. For
me, it's more of a back palate sweetness as
opposed to a front palate sweetness. I
get white fruit, a little bit of pear.
(21:49):
I get some. There's actually, underneath all
that sweetness, there's a tart green apple
note that I get that sort of clouds its way
through the sweetness.
>> Harm (21:57):
Um, it's not hard enough for me.
I think there's too much sugar for me.
>> Brent (22:01):
Again, this is one I would pair with dessert.
>> Harm (22:04):
Yeah. Justin, what do you think?
>> Brent (22:06):
And would deserve to be fantastic.
>> Bob (22:07):
So it's funny he said Meyer's lemon, because
I was thinking Myers rum, but.
>> Harm (22:11):
It'S supposed to be Meyer would be the ass.
But that's okay.
>> Bob (22:14):
Yeah, but I was thinking Myers.
>> Harm (22:16):
We've been drinking champagne, so
everything's got an extra S on it. Yeah,
we're going silivant. Yeah. Ah, yeah.
>> Bob (22:21):
Lots of fruit, but it's kind of
overshadowed by the dosage a little bit.
>> Harm (22:26):
So this wine, I think
years ago I used to like more. I've had it
recently for the first time just now,
and I think it's
gotten too cloying for me. But I will say
this, one of the first, uh, Valve Clico
dinners we did back in the day, uh, out east
in Fort Lauderdale, we did a
(22:48):
fantastic dinner where this wine was
served at the beginning and at
the end of the dinner, at the beginning with
the pastor, uh, d' oeuvres that were kind of
sweet, but we served it
decanted. Decanted for three hours,
zero bubbles. It became an amazing dessert
wine. So this has some versatility. Yeah,
(23:09):
but it's just a little bit too sweet for me.
We have a rating for it, Bob.
>> Brent (23:12):
Well, we're going to be giving, uh, the
Verbico, um, rich,
well deserved, three sips.
>> Harm (23:19):
Interesting.
>> Brent (23:20):
Again, I think with the proper food pairing
then, I mean.
>> Harm (23:24):
Well, you know what? On its own, blame
Justin. He brought caviar.
>> Brent (23:27):
On its own, a little sweet for me
personally. Um, but a lot of people prefer
their champagne sweeter, especially
Americans, which is totally fine. Damn
it. Small accident, paper towels.
Yep. So that's going to take us to our
next wine. We're going to have Harm tell us
about that.
>> Harm (23:44):
So while, uh, Bob cleans that up, we're
talking about the vauclicot riche rose, 12%
ABV, non vintage Pinot Noir 50%. 50. 50%, uh,
30% Pinot Meunier, 20% Chardonnay. The
reserve wines are up to 45% red wine,
15%. So they're going to add, um, when they
do the dosage, they do some Pinot Noir added
to this. It's 55 grams per liter of
(24:04):
dosage. The color is a gorgeous,
a berry pink. This is not salmon. This is
like bright berry, like raspberry pink. The
nose is all about sweet
strawberry and hints of wispy smoke.
Wispy, wispy white smoke.
Like, uh, a chalkiness. And
strawberries and maybe some currants
(24:28):
on the palate. It is sweet,
ripe Italian strawberries. These
are those, those, uh, those, those
wild strawberries you get, um,
just absolutely rich, ripe. There's not that
hit of, of acidity that you get like grocery
store strawberries. These are like over
overly, overly ripe.
(24:51):
There's a hint of Raspberry coming out
and some spice. I don't know what the spice
is. Like maybe some clove,
but, um. Gorgeous. And the finish is medium.
Justin, what do you think?
>> Bob (25:04):
So on the nose, I definitely got some,
like, cloves and
rich pepper, but not overdone.
>> Harm (25:12):
White pepper.
>> Bob (25:14):
Yeah, like white pepper. On the palette.
Um, I got some light fruit. Then it kind of
climaxed into like the middle of pixie sticks
and then went back into light fruit. And the
finish was sweet as well. It was enjoyable.
>> Harm (25:28):
Bob, you got that champagne cleaned up?
>> Brent (25:31):
Well, the one that I. The one that I just
spilled was the one we were drinking, which
broke.
>> Harm (25:35):
M. We got more. There's the bottle right
there.
>> Brent (25:37):
Oh, I've already poured some more. Thank God.
So, um, absolutely
beautiful. Um, again, a little bit sweet for.
>> Harm (25:44):
Me, but I actually enjoy this more than the
first one, though.
>> Brent (25:47):
I enjoyed this one more than the first one
because it has more body, so it stands up to
the sweetness a little better. But on this
one, it's. I mean, it's not just a beautiful,
beautiful pink salmon color, but it's not
salmon, dude.
>> Harm (26:01):
It's berry. That is very pink, but it is.
>> Brent (26:05):
It's 100%, like you said, wild
strawberries, not store bought
strawberries. Wild strawberries are tiny.
Tiny, like the size of a pea. And they smell
10 times better than the biggest strawberry
you've ever smelt in your life. And that's
what we get here. This is like strawberries
in a glass.
>> Harm (26:24):
There's some raspberry, but not much.
>> Brent (26:27):
Absolutely delicious.
>> Harm (26:31):
And the mousse is good, but I don't think it
lasts as long as it should.
>> Brent (26:36):
Could be a little bit more, but, I mean,
we're splitting hairs at this point.
>> Harm (26:40):
I, uh, gotta be. I. I have to criticize them
because, you know, if they brought me, they.
They sent us too much sweet, sweet champagne.
Well, I want the dry stuff.
>> Brent (26:48):
You always have to criticize. That's just who
you are.
>> Harm (26:50):
So I also have to criticize Justin for not
bringing petty force. Come on.
>> Brent (26:53):
Yeah, well, at least macaroons, man,
he did.
>> Harm (26:57):
He did splurge for caviar. I saw the
receipts.
>> Brent (26:59):
Yeah. So we're going to give the Vuff
Clicot Riche Rose a well
deserved four sips.
>> Harm (27:07):
Oh, yes, classified.
>> Brent (27:11):
So that's going to take us to our
next wine from our friends at Vuvklyko,
and we're gonna have Justin tell us about
that.
>> Harm (27:19):
All right.
>> Bob (27:21):
We're going to talk about. We're
talking about La Grande Dame Rose.
>> Harm (27:27):
Yes, sir. Turn the Page man. Yeah.
>> Bob (27:29):
So that's 12 and a half percent alcohol. By
volume, it's 90 pinot
noir, 10 chardonnay.
The dosage is 6 grams per
liter.
>> Harm (27:40):
That's more like it, baby.
>> Bob (27:42):
And it's 13. Red wine.
The color is a, um,
beautiful
light red, dark
pink. The
snows was
spicy and rich. It's
like, um, Mom's,
(28:05):
uh, cabinet for.
>> Harm (28:06):
The spices with you said white pepper for
the last one. I'm getting a lot of white
pepper here. But what else?
>> Bob (28:12):
I'm getting like nutmeg, clove.
>> Harm (28:16):
Nutmeg's good. Yeah. I'm getting.
>> Bob (28:21):
Strawberries, grapefruit, black
tea. The palette was well
balanced. More fruit pulp than
fruit rind. Hints of raspberry,
strawberry. And the finish was smooth.
>> Harm (28:36):
Oh, my. Yeah. Long finish.
>> Bob (28:39):
What'd you think, Bob?
>> Harm (28:40):
Um, I would be devastated
if you did not join me for at least one glass
of fine champagne. Yeah.
The continental. Yeah.
>> Brent (28:54):
How much better can life be? I mean, come on.
Um, you know what I need? I need that. That
bottle of, um, One Grand Dome right there.
>> Harm (29:02):
That's what I need right here.
>> Brent (29:03):
That's what I need. Okay. Uh, we need to pour
just, uh, scotch, more of that
in the glass and just top that back up and
make everybody happy.
The color on it.
>> Harm (29:16):
I'll join you.
>> Brent (29:17):
Is an absolutely beautiful,
just like
bright rose.
>> Harm (29:25):
We're on the radio. Nobody cares about the
color, talks m about the wine. Come on.
>> Brent (29:30):
On the nose there,
there is absolutely a spiciness, spicy
note to it. There's a little bit of a pepper,
a little bit of a. I don't want to say baking
spice, but it's almost a baking spice.
>> Harm (29:43):
It's not the same baking spice you get like
in. In whiskey.
>> Brent (29:46):
No, not at all. No.
>> Bob (29:48):
Like baking soda for me.
>> Harm (29:53):
We have another commercial.
>> Brent (29:55):
Yeah, we have another commercial. We'll be
back.
Hey. And we're back, and we were gushing
over the VVe Clicquot La Grande Dame Rose
2015. So again, there's a baking
spice to the nose.
>> Harm (30:13):
Mhm.
>> Brent (30:14):
Red fruit on the palate.
On the palate. There's a lovely minerality to
it, which I
crave in champagne.
Um, it's.
You can almost. You can literally. It's like
(30:35):
licking the chalk. You can taste it. You
can taste the terroir, uh, of the
champagne. There's a little bit of a
strawberry to it.
>> Harm (30:44):
And he said black tea, but
I say BlackBerry and black tea.
>> Brent (30:49):
I get more BlackBerry than black tea. There
is a tea note to it.
>> Harm (30:52):
There's a tea note.
>> Brent (30:53):
But It's.
>> Harm (30:53):
I thought he was right.
>> Brent (30:54):
No, it's very. It's Earl Grey. Yeah.
>> Harm (30:57):
It's not Earl Gray. Earl Grey has bergamot.
M. There's citrus here, but it's not
bergamot. Bergamot is very distinctive.
>> Brent (31:04):
Yeah, bergamot's very different. Um, I
definitely get a black tea to it. I
definitely get the berry notes to it.
There's definitely a current note to it.
>> Harm (31:14):
Yeah. Red currants. Definitely.
>> Brent (31:17):
I mean, their tasting notes say black
currants. I'm with you. I taste more red
currant.
>> Harm (31:20):
Um, it's not black, it's red.
>> Brent (31:23):
Yeah. The citrus comes forward, but
it's just so violets.
>> Harm (31:29):
That's what I'm missing. Violets.
>> Brent (31:30):
Steely. Just so solid. So
well made. It's absolutely
fantastic. What'd you think?
>> Harm (31:39):
I. Dude, I'm just chiming in through the
whole thing. I could not restrain myself. I
freaking love this champagne. So
Vuv Clicot Grande Dame is their Tetu Cuvee.
So, like, you have Moet Chandon, their tete
de cuvee is Dom Perignon. So you have the
regular Veuve Clicquot. Only in the best
vintages will they declare, like, uh, a
superior Cuvee Grande
(32:01):
Dame. So Grande Dame Rose is even more
rare. Yeah, we get Grande Dame in America.
Well, I sell lots of Grand Dame.
>> Brent (32:08):
We were discussing neither one of us harder
to get it in 10 years or more.
>> Harm (32:12):
10 years. M more. Last time I had Grande Dame
rose, I think, uh, we were talking about my
wedding anniversary coming up this week. Um,
probably ten years ago.
>> Brent (32:22):
Thank you to the folks at LVMH for sending us
samples.
>> Harm (32:25):
Ah.
>> Brent (32:25):
Because they not only sent us a but they sent
us 2015. So something was a proper age on it.
>> Harm (32:30):
Yeah. Thank you so much. Um, so that's
probably had this maybe 10, 15 years ago.
This is fantastic stuff.
>> Brent (32:37):
So we're going to be giving the La Grande
Dame Rose 2015 A well
deserved. Oh, my goodness.
>> Harm (32:43):
Yes, yes, yes,
yes, yes.
>> Brent (32:47):
And that takes us to our final wine.
>> Harm (32:49):
This totally just. These last two wines
totally justify that. The caviar that
Justin scores for. Again, thank you, Justin.
So I will always blame you for not bringing
petit force with a sweet champagne.
>> Bob (33:01):
Fair enough.
>> Brent (33:02):
So Johannes Johan Joseph
Krug left his home in Mainz on the rhine
river in 1824 to travel to France. In
1834, he arrived in Paris and joined
Champagne Jacques Son as a bookkeeper.
During his time, he learned the wine business
and the art of blending champagne. In 1841,
he got married. And the following Year he
welcomed a son, Paul Krug. That same year he
(33:24):
moved the family to rheims. And in 1843
Krug Etz was founded. When he died
in 1866, his son Paul took over the family
business and moved it to their current home
in Rheims. Paul died in
1810 and was succeeded by his son Joseph Krug
II. Joseph was taken prisoner World War I,
leaving his wife to run the business for
(33:44):
several years. And after the war's end,
Joseph's health made it necessary to appoint
his nephew to be the joint manager. In
1924, his son Paul Krug II
began working the business, became manager
from 59 to 77. Paul II's son
Henry Krug joined the firm in 62
along with his brother Remy in 65.
(34:06):
Henry, ah, being named president in 77. In
1999 they were sold to LVMH and Henry
retired in 2002, leaving his son Olivier
to replace him who runs the brand to this
day.
>> Harm (34:17):
We met Olivier, you and me, Bob.
>> Brent (34:18):
At the, uh, event down at the Satai.
>> Harm (34:20):
We had it. No, not the Satai. We did it at
Coconuts.
>> Brent (34:23):
Oh yeah, Coconuts.
>> Harm (34:24):
We did it in Fort Lauderdale. Yeah, yeah,
that was great. Olivier took over. One of his
brand ambassador was called away for a family
emergency, a tragedy.
>> Brent (34:33):
And uh, we had about 14 people. We
drank 28 bottles of croup.
>> Harm (34:38):
It was, it was a cold night, real cold night
in Fort Lauderdale and people just, just
flaked out. I was embarrassed at the low
turnout, but we.
>> Brent (34:46):
Oysters more than our weight.
>> Harm (34:48):
And crude oysters and Champagne.
>> Brent (34:51):
Krug Grand Cuvee 172nd
Edition, 12.5 ABV. It's a blend of
146 wines from 11 different years,
the youngest of which is in 2016. The oldest
date backs to 1998. 44 Pinot
Noir, 36 Chardonnay 20
Cent, 20% Meunier. So the
color, a very light straw. But on the nose,
(35:15):
white flowers,
almonds, citrus,
a little bit of marshmallow. And on the
palate.
>> Harm (35:25):
Yeah. Thank you, sir.
>> Brent (35:27):
I'm pouring some more M.
Beautiful, beautiful fruit.
>> Harm (35:32):
Bob, your glasses looking half empty.
>> Brent (35:34):
Beautiful white fruit. The lemon is
amped up to 11.
>> Harm (35:39):
Mhm.
>> Brent (35:40):
There's a nuttiness to this. The
minerality is there, but it's not as chalky
as some champagnes. There's a
brioche, a sweetness,
beautiful, buttery, just. Oh my God,
I love this.
>> Harm (35:55):
Yes, it's the nuttiness, it's the
minerality that's so balanced here.
It's the Chalkiness doesn't overtake your
palate. The, um, the
almond becomes almost like marzipan with the
sweetness and the creaminess.
The hazelnut is not becoming Nutella. It's
not that. It's. It's. It's all there. It's
(36:17):
just this gorgeous. I cannot get
enough of this champagne. Justin, just
talk while I just smell this stuff.
>> Bob (36:25):
Well, uh, this is the river of life.
Is the root of all things. It will pair with
anything. Whatever you eat or
drink, it will accentuate that.
>> Brent (36:35):
Oh, this is good with fish. It's good with
foul. It's good with meat. It's good with
dessert. It's good with everything.
>> Bob (36:41):
It paired with the caviar really well.
>> Brent (36:43):
To quote my favorite doctor, Oysters Seuss. I
would drink this here, I would drink this
there. I would drink this anywhere.
>> Harm (36:50):
This is. You know, I've had champagne that
cost three, four times as much. Actually.
Actually ten times as much. I've had thousand
dollar champagnes. Whatever. This is still
my, um. For me and my wife, this is our
favorite champagne, Grand Cube. It's non
vintage. It's not vintage champagne. It's a
blend of a lot of reserve wines. How many
(37:10):
champagnes each?
>> Brent (37:11):
Yeah.
>> Bob (37:12):
Well over a hundred.
>> Harm (37:13):
Yeah. Yeah. Well over 100 different wines.
Yeah. This is amazing. This is the blender's
art.
>> Bob (37:18):
Could drink it on a yacht. Uh, you could
drink it on a rock.
>> Harm (37:20):
Yeah.
>> Brent (37:21):
Drinking in a tree. You can drink it with me.
Even the bottle is elegant than the neck on
the bottle is so thin, long. As
opposed to everyone. Every other bottle you
have. I mean, it's just so well planned and
so well thought out.
>> Bob (37:35):
I'll be calling Fine Wine and Spirits. Find
out if I can order a case.
>> Harm (37:38):
It's just, uh, fine spirits. How long. Are
you okay?
>> Bob (37:41):
Fine spirits.
>> Harm (37:41):
Yeah. Thank you. Yeah.
>> Brent (37:43):
Just so well done again and
again.
>> Harm (37:46):
A couple cases today, actually.
>> Brent (37:47):
That night. Oh, God. Ten odd years ago when
Orish showed up and did that event for us.
>> Harm (37:53):
Olivier. Olivier.
>> Brent (37:54):
It was Olivier. It was Olivier. What a great
night. We drank oodles and
oodles of Krug. I ate nine
dozen oysters. Great day.
>> Harm (38:04):
You want to give it a rating?
>> Brent (38:06):
We're going to be giving the Krug Grand Cuve
172nd Edition a well
deserved 5 SIPS because I can't do 11.
>> Harm (38:15):
I'm still getting used to the show being
short for more commercials. Yeah, I could
have gone on forever about.
>> Brent (38:21):
Oh yeah, I could do an entire show on this
one. So. Well, it's. That's all the time
we have. For today, I want to thank our co
host for joining us. Thank you, Justin.
>> Bob (38:29):
Thank you so much.
>> Brent (38:30):
And thank you, Harm.
>> Harm (38:32):
Bob, I don't always mean it, but I do today.
Thank you. Yeah, thank you for having me.
>> Brent (38:36):
M. This is a good day. So well for sip
says and smokes this made man. Bob,
thank you for joining us. And remember, life
is too short to drink bad wine. And
fortunately today that has not been an issue.
>> Harm (38:49):
Not a single one. My friend.
Justin, Cheers. Thank you for this caviar.
>> Bob (38:55):
Cheers.
>> Brent (38:59):
All I remember is eating oysters and drinking
bottles and bottles of this and oh my God.
>> Bob (39:04):
Uh, sounds good.
>> Harm (39:05):
Oysters and fried chicken. People don't think
about pairing the champagne with something
great.
>> Brent (39:10):
They were good.
>> Harm (39:10):
Yeah.
>> Announcer (39:12):
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>> Harm (39:21):
Give it a little tappy, tap, tap,
taparoo.
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(39:45):
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(40:07):
Come back, join us for another episode and
keep on sipping.
This has been a 110 hand production of
(40:27):
SIP, Suds and Smokes, a program devoted to
the appreciation of some of the finer slices
of life from the dude in the basement
Studios. Your host, the good old boys will
see you all next time.
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