April 1, 2025 • 22 mins
In this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the intricacies of wine marketing, revealing how industry insiders are influenced and how certain wines become popular. They reminisce about an influential cruise promoting Rosé and recount a memorable trip to Paso Robles. They also conduct a detailed tasting of a Rosé de Provence, exploring its characteristics and potential food pairings. The episode ends with practical advice for those interested in joining the wine trade and enjoying its unique perks. Don't forget to subscribe and share the love of wine.
00:00 Introduction to After Wine School
00:41 Today's Topic: The Dark Arts of Wine Marketing
00:59 Wine Tasting: Rosé de Provence
01:37 Reintroduction and Sponsor Shoutout
03:08 The Wine Cruise Experience
05:16 The Rosé Revolution
06:52 Marketing Strategies in the Wine Trade
13:20 Wine Tasting: Rosé
17:08 Pairing Rosé with Food
19:50 Conclusion and Final Thoughts
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:03):
Welcome to After Wine School, the podcast that demystifies wine and makes it approachable for everyone.
Join Keith Wallace and Alana Zerbe, two of the nation's leading wine experts, as they uncork everything you need to know about wine, from picking the right bottle to mastering unforgettable food and wine pairings.
This isn't about stuffy lectures or confusing jargon.
(00:26):
It's about enjoying wine the way it's meant to be.
So grab a glass And let's dive in.
Don't forget to subscribe to After Wine School today.
Welcome, welcome, welcome.
Once again, you are listening to Afterschool, The Wine Podcast.
(00:48):
.001Today's topic, we are talking about the dark arts of wine marketing. 10 00:00:52,846.001 --> 00:00:55,376.001 You're going to really find this fascinating. 11 00:00:55,406.001 --> 00:00:58,586.001 The evil underneath it all. 12 00:00:58,946.001 --> 00:01:00,856.001 But also we're going to be tasting some delicious wine. 13 00:01:00,896.001 --> 00:01:04,276.001 What are we tasting today? Today we are tasting a rosé. 14 00:01:04,791.001 --> 00:01:09,661.001 From the Côte de Provence, it's Chateau Minuti, their M bottling. 15 00:01:10,471.001 --> 00:01:11,511.001 That's fantastic. 16 00:01:11,701.001 --> 00:01:13,901.001 You want to introduce us? I'd be happy to. 17 00:01:13,901.001 --> 00:01:15,301.001 So, my name's Alana Zerbe. 18 00:01:15,321.001 --> 00:01:18,571.001 I'm the director of wine education at the Wine School of Philadelphia. 19 00:01:18,901.001 --> 00:01:24,831.001 And joining me, as always, is Keith Wallace, the director and founder of the Wine School of Philadelphia. 20 00:01:24,911.001 --> 00:01:26,491.001 And we do have a sponsor today. 21 00:01:26,541.001 --> 00:01:33,281.001 Our sponsor is the National Wine School, the premier online education organization for sommelier training. 22 00:01:33,411.001 --> 00:01:33,871 Hear, hear. 23 00:01:33,971.001 --> 00:01:34,771.001 Hear, hear. 24 00:01:34,891.001 --> 00:01:37,681.001 Also, as always, we issue a disclaimer.
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.001Our opinions are completely our own. 26 00:01:40,481.001 --> 00:01:47,401.001 They do not reflect the views or opinions of any organization, certainly not our own company, the Wine School of Philadelphia. 27 00:01:48,121.001 --> 00:01:48,731.001 That's true.
.88Let's be clear. 29 00:01:50,35.88 --> 00:01:51,295.9 It's after School. 30 00:01:51,705.9 --> 00:01:52,235.9 It is. 31 00:01:52,765.9 --> 00:01:58,635.9 I love being able to do this because you just be able to, you know, when we're teaching or when we're recording.
(01:58):
This is just our way of actually being able to talk off record.
.1no tagging, And if you need to, you know, or any diatribes, by all means, if you have any comments, let Or of what we're talking about, just put it in the comments below like, subscribe, all that good stuff. 34 00:02:12,696.1 --> 00:02:21,156.1 But I want to start us off with this moment in time, you and I. 35 00:02:21,486.1 --> 00:02:29,106.1 Along with everyone else who was a, you know, an employee of, of the wine school, the, the Wine School of Philadelphia were invited on this wonderful cruise. 36 00:02:29,136.1 --> 00:02:30,156.1 A beautiful cruise. 37 00:02:30,156.1 --> 00:02:30,246.1 Yes. 38 00:02:30,816.1 --> 00:02:44,126.1 I, you know you were pointing out even like on there was like so many great cool people on this cruise and it was in, and then there was us, us we took the train from Philly. 39 00:02:44,126.1 --> 00:02:45,266.1 This was in New York City. 40 00:02:45,266.1 --> 00:02:45,626.1 That's right. 41 00:02:45,686.1 --> 00:02:48,311.1 So yeah, we had bar, you know, in New York City and then. 42 00:02:48,846.1 --> 00:03:02,566.1 What was the tour of, by the way? It was I know we did, we were all throughout, I mean, throughout, I mean, that boat took us on so many beautiful Manhattan, all through Manhattan to the crystal, you know, Statue of Liberty. 43 00:03:02,816.1 --> 00:03:07,276.099 But I wasn't really watching, we were going that much because there was so much food and wine. 44 00:03:07,426.099 --> 00:03:08,226.099 So much. 45 00:03:08,286.099 --> 00:03:08,656.099 Yeah. 46 00:03:08,866.099 --> 00:03:14,701.099 And there was actually like, wasn't there some D list celebrities too, that you recognized? It was a Bravo, Leopardy, Key. 47 00:03:15,251.099 --> 00:03:16,731.099 I'm not going to divulge who. 48 00:03:16,811.099 --> 00:03:18,351.099 Oh, really? it was fun. 49 00:03:18,441.099 --> 00:03:19,141.099 It was quite fun. 50 00:03:19,551.099 --> 00:03:26,851.1005 and I ran into folks we knew some old students of mine who now work for a wine importer distributor In New York. 51 00:03:26,861.1005 --> 00:03:27,611.1005 That was awesome. 52 00:03:27,681.1005 --> 00:03:28,951.1005 the food was insane. 53 00:03:29,221.1005 --> 00:03:34,481.102 So how did we, why were we there, Keith? Well, we were there, and yeah, this was for nothing. 54 00:03:34,501.101 --> 00:03:35,51.102 Paying for nothing. 55 00:03:35,51.102 --> 00:03:37,651.101 Oh no, it was like a spread, like that amount of food. 56 00:03:37,941.102 --> 00:03:39,369.93811111 I do remember, you keep mentioning the food. 57 00:03:39,369.93811111 --> 00:03:40,188.67422222 I know, it was awesome. 58 00:03:40,188.67422222 --> 00:03:40,352.42144444 wine. 59 00:03:40,352.42144444 --> 00:03:41,989.89366667 So, no matter who you were, you had a glass. 60 00:03:46,259.89366667 --> 00:03:47,479.89366667 of Pink Wine, Rosé. 61 00:03:47,539.89366667 --> 00:03:48,59.89366667 That was it. 62 00:03:48,509.89366667 --> 00:03:55,689.89366667 Now, this was very interesting, because this is actually, we were there because they were paying us. 63 00:03:55,729.89266667 --> 00:03:56,509.89366667 They didn't pay us. 64 00:03:56,809.89266667 --> 00:03:59,279.89366667 They purchased our seats for us on this. 65 00:03:59,499.89366667 --> 00:04:03,169.89466667 everyone there was in the wine trade, or they were like a semi celebrity. 66 00:04:03,439.89366667 --> 00:04:07,489.89466667 Somebody who in some way could Influence the wine industry. 67 00:04:07,619.89466667 --> 00:04:08,939.89466667 And that's why we were there. 68 00:04:08,939.89466667 --> 00:04:12,769.89466667 That's why like so many sommeliers and industry insiders are there. 69 00:04:12,779.89466667 --> 00:04:16,789.89366667 didn't use the term influencer back then, but that's what it was. 70 00:04:17,119.89466667 --> 00:04:17,699.89466667 And that's true. 71 00:04:17,699.89466667 --> 00:04:20,409.79616667 This was around, I think 2016, 2017. 72 00:04:20,409.89616667 --> 00:04:20,849.89616667 Yeah. 73 00:04:21,179.89616667 --> 00:04:24,549.89616667 At the time when very few people were actually drinking roses. 74 00:04:25,159.89616667 --> 00:04:25,539.89616667 Right. 75 00:04:25,629.89616667 --> 00:04:28,439.89616667 It really, it was just before. 76 00:04:29,364.89616667 --> 00:04:35,804.89616667 All the buzz was, you know, Rosé all day, and Hampton's water, and all of that. 77 00:04:35,824.89616667 --> 00:04:52,144.79616667 Yeah, and so if you go back, and I can actually tell you like at that time, whenever I would show Rosé in a wine class, when I was teaching a wine class, I always had to preempt because there's going to be at least 20 percent of the population of that classroom would be like, yuck, I don't like rosés. 78 00:04:52,144.89616667 --> 00:04:53,834.89616667 Rosés are sweet. 79 00:04:54,744.89616667 --> 00:04:56,544.89616667 This was the pushback we always got. 80 00:04:56,804.89516667 --> 00:04:58,54.89616667 Got it no matter what. 81 00:04:58,124.89616667 --> 00:04:59,644.89516667 It was a food and wine pairing class. 82 00:04:59,784.89616667 --> 00:05:02,184.89666667 When we used to do this thing called the Smalley Smackdown. 83 00:05:02,524.89666667 --> 00:05:08,44.89716667 I would always try to introduce a rosé into it because, it is great for wine pairings. 84 00:05:08,54.89716667 --> 00:05:08,354.79716667 but. 85 00:05:08,754.89716667 --> 00:05:13,704.89716667 I knew that 20 percent of the, of that classroom would hate it, sight unseen. 86 00:05:13,784.89716667 --> 00:05:16,214.89716667 But now no one remembers that moment. 87 00:05:16,224.89716667 --> 00:05:21,344.89616667 Like that was, that's been memory hold a lot, you know, along with so many other things. 88 00:05:21,584.89616667 --> 00:05:25,244.89716667 People are like, have you heard of this thing? It's called whispering angel. 89 00:05:25,334.89616667 --> 00:05:26,434.89616667 Yeah, that's right. 90 00:05:26,974.89616667 --> 00:05:35,484.89616667 And so that all of a sudden, after that moment, within a couple years, all of a sudden everyone's drinking rosés. 91 00:05:35,664.89616667 --> 00:05:36,184.89616667 Everyone. 92 00:05:36,664.89616667 --> 00:05:38,444.89616667 So Especially in New York. 93 00:05:38,484.89616667 --> 00:05:45,994.89616667 Oh yeah, oh, all throughout New York, every, then from every major city, and then throughout the country, and completely changed. 94 00:05:46,24.89616667 --> 00:05:48,14.89516667 The world of wine completely changed. 95 00:05:48,699.89616667 --> 00:05:56,49.89616667 with this one, this rosé moment, how did that happen? Yes. 96 00:05:56,109.89616667 --> 00:05:57,129.89616667 Right? Yes. 97 00:05:57,269.89616667 --> 00:06:08,929.89616667 And that's, so that's what I want to talk about a little bit about, like how, how, you know, how is the sausage made in the wine trade? Now, most advertisement doesn't go towards the public at large. 98 00:06:10,139.89616667 --> 00:06:22,949.89616667 Brands do that, but If you want to introduce a whole different style of wine to America, to the United States, you'd never market directly to the consumer. 99 00:06:23,19.89616667 --> 00:06:33,579.89616667 Instead, you market to your sommeliers, your wine writers restaurant people, restaurant, well, specifically sommeliers and wine buyers. 100 00:06:34,14.89616667 --> 00:06:39,704.89616667 And also like very specifically also wine buyers for whatever for wine stores. 101 00:06:40,54.89616667 --> 00:06:40,764.89616667 And restaurant groups. 102 00:06:40,984.89616667 --> 00:06:41,274.89616667 Yeah. 103 00:06:41,284.89616667 --> 00:06:41,804.89616667 That's what I meant. 104 00:06:41,804.89616667 --> 00:06:42,254.89666667 Restaurant groups. 105 00:06:42,284.89666667 --> 00:06:43,214.89666667 Absolutely. 106 00:06:43,574.89666667 --> 00:06:48,64.89666667 And so this is where you're focused because in the wine trade. 107 00:06:49,554.89666667 --> 00:06:56,864.89666667 You don't buy things that are from everything that's available, right? There is no Amazon in wine, right? They tried. 108 00:06:57,74.89666667 --> 00:06:57,474.89666667 They did. 109 00:06:57,504.89666667 --> 00:06:58,364.89666667 Oh, they did try. 110 00:06:58,484.89666667 --> 00:06:58,984.89666667 They tried. 111 00:06:59,164.89566667 --> 00:06:59,954.89666667 And a huge failure. 112 00:06:59,954.99666667 --> 00:07:05,674.99666667 because, and this is because in the wine trade, you know, every state has their own laws. 113 00:07:05,694.99566667 --> 00:07:08,194.99666667 They have their own importing laws distribution laws. 114 00:07:08,195.09666667 --> 00:07:11,254.99666667 So you have this very fractured wine industry. 115 00:07:11,254.99666667 --> 00:07:15,124.99666667 So you can't really promote, to everybody. 116 00:07:15,134.99666667 --> 00:07:29,784.99666667 You have to promote to the person who is buying the wines for that wine group, that restaurant group or like in a state like Pennsylvania, for, the chairman or the wine buyers there, it's all the people who are behind the scenes. 117 00:07:30,174.99566667 --> 00:07:38,4.99666667 And so it makes it a very interesting dynamic and that they do things like, you know, we'll charter dozens of those. 118 00:07:38,374.99666667 --> 00:07:40,694.99666667 They did dozens and dozens of those. 119 00:07:41,144.99666667 --> 00:07:41,784.99666667 Tours. 120 00:07:41,864.99666667 --> 00:07:42,774.99666667 Well, and let's be clear. 121 00:07:42,774.99666667 --> 00:07:47,634.99666667 So who was putting on this tour? It was a campaign, essentially. 122 00:07:47,694.99666667 --> 00:07:48,44.99666667 Yes. 123 00:07:48,64.99666667 --> 00:07:50,634.99566667 Probably funded in part with EU money. 124 00:07:50,764.99666667 --> 00:07:51,374.99666667 Absolutely it was. 125 00:07:51,404.99666667 --> 00:08:00,939.89666667 Major Rosé producers, specifically that one was focused on the south of France, although they did have other areas, So it's a campaign of producers in Canada. 126 00:08:01,249.99666667 --> 00:08:04,19.99666667 Conjunction with sometimes some government entities. 127 00:08:04,39.99666667 --> 00:08:04,979.99666667 Yes, absolutely. 128 00:08:05,199.99666667 --> 00:08:08,259.99666667 And that one specifically, it was not the producers who were putting in the money. 129 00:08:09,79.99566667 --> 00:08:19,269.99766667 They were donating the wines, but all the money for funding this thing, and this is a multi million dollar campaign, of one of other multi million dollar campaigns going on. 130 00:08:19,419.99666667 --> 00:08:22,664.99766667 It was the Rosé, their Industry trade groups. 131 00:08:22,804.99766667 --> 00:08:29,414.99766667 So yes, the Provence had their trade group, which is very large well funded They were put money into that. 132 00:08:29,654.99666667 --> 00:08:31,74.99766667 You're right a south african. 133 00:08:31,104.99766667 --> 00:08:32,764.99766667 Trade for north africa. 134 00:08:33,214.99766667 --> 00:08:35,14.99766667 Oh, that's right It was no, that was it. 135 00:08:35,24.99766667 --> 00:08:35,664.99716667 You're right. 136 00:08:35,664.99716667 --> 00:08:44,219.99766667 I forgot about that funding and so what we have is You have all these, the EU money, but also state money. 137 00:08:44,229.99766667 --> 00:08:58,329.99766667 And because a lot of these are state funded pouring money into giving people like me and you tours through the Manhattan waterways and fetting us with lovely food and lovely wines. 138 00:08:58,599.99766667 --> 00:09:20,64.99766667 And we already love Rosé, so we're just there for the fun, but we also got trips, we get offered trips all the time, and I remember one of my favorite things we did was actually going to Paso, this is great because, the Wine School of Philadelphia, is a small team and they'll oftentimes, if they invite me or you, we'll say like, well, you have to bring all of us, which is awesome. 139 00:09:20,634.99666667 --> 00:09:23,534.99666667 how did you feel about that trip? So it was Paso Robles. 140 00:09:23,534.99666667 --> 00:09:23,974.99666667 Yes. 141 00:09:24,54.99666667 --> 00:09:24,894.99666667 Central Cali. 142 00:09:25,144.99666667 --> 00:09:32,654.99666667 I had never, well, I guess I had been to Monterey and Carmel as a side trip, but never to that region for wine. 143 00:09:33,164.99666667 --> 00:09:36,374.99616667 And it was, again, it was a campaign. 144 00:09:36,434.99516667 --> 00:09:36,884.99516667 No, it wasn't. 145 00:09:36,884.99516667 --> 00:09:38,484.99516667 It wasn't? No, no, no. 146 00:09:38,504.99516667 --> 00:09:58,684.99516667 It was actually the Pastor Robles their AOC, After wine school is proudly supported by the National Wine School, the gold standard, and professional wine certifications, whether you're dreaming of a career in the wine industry or just eager to take your wine knowledge to the next level, the National Wine School has you covered. 147 00:09:59,124.99516667 --> 00:10:04,494.99516667 Their programs are trusted, rigorous, and designed for aspiring wine pros like you. 148 00:10:06,914.99516667 --> 00:10:11,594.99516667 Visit Wine School us to learn more and start your journey today. 149 00:10:13,214.99516667 --> 00:10:13,654.99516667 Oh, their AVA. 150 00:10:13,654.99516667 --> 00:10:14,124.99516667 That's right. 151 00:10:14,184.99616667 --> 00:10:15,474.99716667 So it's, it was PR. 152 00:10:15,504.99616667 --> 00:10:17,394.99716667 And so, yeah, we went out. 153 00:10:17,404.99816667 --> 00:10:24,694.99816667 They arranged tours of wineries winemakers, winemaker dinners put us up in beautiful places. 154 00:10:25,114.99816667 --> 00:10:35,374.99816667 Ever since that time, we talk about PASO, you knew of PASO, of course, but it was new to me, and we always recommend it, and that was probably, I think that was all the way back in 2012. 155 00:10:35,744.99816667 --> 00:10:36,644.99816667 Yeah, that was a long time ago. 156 00:10:36,644.99816667 --> 00:10:37,294.99816667 2011. 157 00:10:37,304.99816667 --> 00:10:47,509.99816667 So, you know, for the cost of actually bringing a few Hawaiian instructors out, which, you know, including, you know, that's airfare, that's putting us up, dinners, the whole Nine yards. 158 00:10:47,769.99816667 --> 00:10:50,109.99816667 Yeah, they earned for that small sum. 159 00:10:50,109.99816667 --> 00:10:52,539.99816667 I mean, 3, 000. 160 00:10:52,559.99816667 --> 00:10:55,69.99816667 They probably spent for us, 2000 baby. 161 00:10:55,419.99816667 --> 00:10:58,739.99816667 But that, you know we send people there all the time. 162 00:10:58,789.99916667 --> 00:10:59,199.99916667 Yeah. 163 00:10:59,249.99916667 --> 00:11:00,129.99916667 And so that's interesting. 164 00:11:00,129.99916667 --> 00:11:07,579.99916667 Cause even though I know I'm being marketed to, but the thing is they, they put me in contact with a lot of great winemakers, other people in the wine tray. 165 00:11:07,579.99916667 --> 00:11:08,669.99916667 We were there with some really great. 166 00:11:08,670.09916667 --> 00:11:08,804.89916667 Yeah. 167 00:11:08,834.99916667 --> 00:11:13,324.99916667 Wine writers, some really great Psalms and just a really lovely group of people. 168 00:11:13,324.99916667 --> 00:11:26,194.99766667 So, and we just had such a lovely time that even though I know I was being marketed to that, I also, you know, Oh, but, and I still think about that every time I talk about Paso, we run a class on Paso Robles. 169 00:11:26,214.99866667 --> 00:11:27,434.99766667 But I do think like. 170 00:11:28,594.99866667 --> 00:11:40,804.99766667 Am I unduly manipulated? And so every time I do, I do have to think about that, like, you know, and, you know, so I always do, whenever I teach a Paso class, I always have to make sure like, Oh yeah, this part of Paso was really fantastic. 171 00:11:41,254.99866667 --> 00:11:43,734.99766667 But then also this other part of Paso isn't so great. 172 00:11:43,924.99866667 --> 00:11:55,354.99866667 And even though they, of course, they don't want me to say that, of course, they always include the negative things like where, how the flatlands are just rather generic and very large tarantulas. 173 00:11:56,64.99866667 --> 00:12:03,324.99866667 Oh my God, I was hoping you were going to mention the tarantula We were going, how we were on the Jeep. 174 00:12:03,364.99866667 --> 00:12:11,729.89866667 It was bouncing around because we were on this fire trail, basically going through a vineyard at pretty high rate of speed and you can still see it. 175 00:12:11,730.09866667 --> 00:12:18,159.99866667 It's like, I should be able to see that it was as big as a cat. 176 00:12:18,189.99866667 --> 00:12:21,469.99766667 I mean, it's not that big, but man, I, in my head, it just gets larger every year. 177 00:12:21,739.99766667 --> 00:12:22,59.99866667 But yeah. 178 00:12:22,109.99866667 --> 00:12:26,109.99866667 Speaking of which, could we try some rosé? Oh, that's a great thing. 179 00:12:26,119.99766667 --> 00:12:27,609.99666667 I think this is fantastic. 180 00:12:27,609.99766667 --> 00:12:33,84.99766667 So let's talk, what bottle is it? Would you show the table? I will show the label. 181 00:12:33,134.99766667 --> 00:12:35,734.99766667 This is the Minuti M from Côte de Provence. 182 00:12:35,734.99766667 --> 00:12:39,704.99766667 Now, what I have here is, here, I poured across a glass. 183 00:12:40,134.99766667 --> 00:12:41,204.99666667 There's for you. 184 00:12:41,754.99666667 --> 00:12:42,634.99766667 Here's for me. 185 00:12:43,344.99766667 --> 00:12:47,974.99766667 And what was this one again, just so people can hear it? The Minuti? Minuti. 186 00:12:48,14.99766667 --> 00:12:49,744.99766667 Minuti Rosé from Provence. 187 00:12:49,824.99766667 --> 00:12:50,294.99766667 Okay. 188 00:12:50,534.99766667 --> 00:12:51,864.99766667 They're not sponsoring us. 189 00:12:51,934.99766667 --> 00:12:52,294.99766667 No. 190 00:12:52,304.99766667 --> 00:12:53,424.99766667 We bought it ourselves. 191 00:12:53,464.99766667 --> 00:12:53,854.99766667 Yeah. 192 00:12:54,99.99766667 --> 00:12:54,839.99766667 No, it's true. 193 00:12:55,359.99766667 --> 00:12:59,339.99766667 Actually, this is a wine we actually do show in our advanced France class, too. 194 00:12:59,339.99766667 --> 00:13:04,719.99766667 So, yeah, I love, look, I mean, this color, this is classic Vingerie color. 195 00:13:04,929.99766667 --> 00:13:06,839.99766667 Which if you're not familiar, know that term. 196 00:13:07,19.99666667 --> 00:13:09,839.99766667 Do you want to describe, or do you want me to go for it? Yeah. 197 00:13:10,289.99766667 --> 00:13:17,969.99766667 So, in Provence, well, the baller move that they make is that they actually harvest very early in the season. 198 00:13:18,299.99766667 --> 00:13:21,419.99766667 So that your wines, you're actually, you're red grapes, mind you. 199 00:13:21,809.99766667 --> 00:13:22,509.99766667 Rosé. 200 00:13:22,669.99766667 --> 00:13:33,479.99766667 red grapes harvested very early, and so when you start fermenting them on skin contact, you're not getting too much phenol, you're not getting too much pigment. 201 00:13:33,729.99766667 --> 00:13:43,539.99766667 They pull it off pretty quickly off the skins and seeds, but because of that early ripening, you have very high acidity, but you also have this beautiful color, and just the phenolics are different. 202 00:13:43,590.09766667 --> 00:13:49,70.09766667 When I was in California, we would make rosé by just filtering out from the red wine tanks. 203 00:13:49,110.09766667 --> 00:13:49,710.09766667 Sagné. 204 00:13:50,110.09766667 --> 00:13:51,500.09766667 The Sagné method, exactly. 205 00:13:51,500.09766667 --> 00:13:56,70.09766667 This is a vin gris, which is, this is considered a much higher quality style of rosé. 206 00:13:56,810.09766667 --> 00:14:01,760.09716667 Which, all right, so how do you, what are we smelling here? I'm getting quince. 207 00:14:02,750.09816666 --> 00:14:04,480.09816667 Like crushed red raspberries. 208 00:14:04,510.09816666 --> 00:14:05,270.09816666 Very ripe. 209 00:14:06,100.09816666 --> 00:14:06,620.09816666 Yeah. 210 00:14:06,970.09816666 --> 00:14:07,820.09816666 Oh, that's really nice. 211 00:14:07,960.09816666 --> 00:14:10,240.09816666 And there is, there's still a little bit of earth undertone. 212 00:14:10,250.09816666 --> 00:14:10,590.09816666 Sure. 213 00:14:10,670.09816666 --> 00:14:10,930.09816666 Yep. 214 00:14:11,150.09816666 --> 00:14:12,230.09816666 A little bit of dirt. 215 00:14:12,580.09816666 --> 00:14:13,210.09816666 Just a little bit. 216 00:14:13,240.09816666 --> 00:14:15,190.09816666 You always get mushroom, hints of mushroom. 217 00:14:15,280.09816666 --> 00:14:16,140.09816666 Yeah, that's true. 218 00:14:16,190.09716666 --> 00:14:19,180.09766666 That is but here it's very, very minor, very light. 219 00:14:19,430.09666666 --> 00:14:21,85.14766667 So let's give it, I want to get a taste now. 220 00:14:26,715.14666666 --> 00:14:28,705.14666666 I tried to be as quiet as possible. 221 00:14:30,15.14666666 --> 00:14:31,335.14666666 Not to freak out anyone listening. 222 00:14:31,345.14666666 --> 00:14:31,795.14666666 We are sensitive. 223 00:14:31,795.24666666 --> 00:14:34,675.14766666 What's that, misophonia? Misophonia. 224 00:14:34,965.14766666 --> 00:14:35,255.14766666 real. 225 00:14:35,305.14766666 --> 00:14:35,675.14766666 Yeah. 226 00:14:36,435.14666666 --> 00:14:37,245.14766666 But we did a good job. 227 00:14:37,935.14766666 --> 00:14:38,425.14766666 We did. 228 00:14:38,875.14766666 --> 00:14:40,235.14766666 Oh, okay. 229 00:14:40,355.14766666 --> 00:14:40,715.14766666 Okay. 230 00:14:40,805.14766666 --> 00:14:41,225.14766666 All right. 231 00:14:41,515.14766666 --> 00:14:45,855.14766666 This, this, this, this it's the texture here is just beautiful. 232 00:14:45,945.14766666 --> 00:14:46,695.14766666 Oh, now. 233 00:14:47,560.14766666 --> 00:14:47,770.14766666 Okay. 234 00:14:47,800.14766666 --> 00:14:51,360.14766666 First off, when it hit me, it just like, it feels heavier than it is. 235 00:14:51,400.14766666 --> 00:14:55,340.14766666 Like it's light bodied, but it just, your texture is beautiful. 236 00:14:55,540.14766666 --> 00:15:02,30.14666666 This, you know, clearly some, you know, Lee's aging so that we have this really lovely texture. 237 00:15:02,30.14766666 --> 00:15:22,510.14566666 And that texture is actually when the yeast break apart and you end up with like these compounds that are part of their compounds that actually are part of our carbohydrate, but it gives you this wonderful texture, Because they harvest so early, your tannins are such that they're just creamy, but grips, like, something fluffy just bit your tongue. 238 00:15:24,420.14666666 --> 00:15:28,670.04666666 I really like it, you know, it's like, I should like it, but I do. 239 00:15:29,140.14666666 --> 00:15:31,400.14666666 Oh, and flavors wise, this is awesome. 240 00:15:31,460.14666666 --> 00:15:32,60.14666666 It's delicious. 241 00:15:32,330.14666666 --> 00:15:34,180.14666666 So red fruit. 242 00:15:34,310.14666666 --> 00:15:34,680.14666666 Mm hmm. 243 00:15:34,690.14666666 --> 00:15:36,630.14666666 it's all, and that's the thing about rosés. 244 00:15:37,50.14666666 --> 00:15:51,430.14566666 You know, our favorite type of getting red fruit is that little bit of tannin, so it turns the, you know, what usually would be like a citric y citrus or grapefruit but into, or even apple, into really nice, bright, fresh red fruit. 245 00:15:51,440.14566666 --> 00:15:52,30.14566666 Yes. 246 00:15:52,110.14566666 --> 00:15:55,820.14466666 What kind of red fruit are you getting in here? Well, I was smelling raspberry. 247 00:15:55,830.14566666 --> 00:15:56,390.14566666 Yeah. 248 00:15:56,410.14566666 --> 00:15:59,510.14566666 on the palate, It's more strawberry watermelon. 249 00:16:00,160.14566666 --> 00:16:01,30.14566666 Hundred percent. 250 00:16:01,150.14566666 --> 00:16:01,380.14566666 yeah. 251 00:16:01,380.24566666 --> 00:16:09,180.14566666 It's funny that watermelon isn't a high acid when you eat the watermelon itself, but in wine, usually you're getting that in a high acid white wine, or red wine. 252 00:16:09,320.14466666 --> 00:16:11,250.14566666 Here, my god, in rosés. 253 00:16:11,510.14566666 --> 00:16:12,160.14566666 Beautiful. 254 00:16:12,780.14466666 --> 00:16:14,430.14566666 Keith, what would you pair with this? Oh. 255 00:16:15,480.14466666 --> 00:16:19,15.14466666 What do I wanna pair this with? That typically I don't. 256 00:16:19,15.14466666 --> 00:16:21,750.14466666 Mm-hmm I actually typically don't do that. 257 00:16:21,750.14466666 --> 00:16:21,840.14466666 Yes. 258 00:16:21,890.14466666 --> 00:16:22,670.14466666 Yes, we do. 259 00:16:22,820.14466666 --> 00:16:30,370.14466666 Usually if I'm drinking Rose, I'm really just gonna be on my deck, but I'm gonna pretend that I'm on, like, in first class Going to Con Festival. 260 00:16:30,580.14466666 --> 00:16:30,670.14466666 Sure. 261 00:16:30,670.14466666 --> 00:16:30,760.14466666 Yeah. 262 00:16:30,760.14466666 --> 00:16:31,450.14466666 That's what I'm thinking. 263 00:16:32,260.14466666 --> 00:16:32,653.14466666 As we do, yes. 264 00:16:32,653.14466666 --> 00:16:32,964.14466666 As we do. 265 00:16:32,964.14466666 --> 00:16:34,254.14466666 Mm-hmm I would like to do that. 266 00:16:38,314.14466666 --> 00:17:06,404.1456667 don't you like it? This is why, because even though it does work well, like a lot of things will go with rosé, a lot of things will, it's not going to have enough iron content to really mess up a fish pairing but it has enough structure that even some later meat dishes, it'll work well on it works really well, especially with like things with a high salt content, it works very well, but here's the thing, It always works well, but not great. 267 00:17:07,94.1456667 --> 00:17:08,584.1456667 So it's not sure. 268 00:17:08,944.1456667 --> 00:17:12,684.1456667 Rosé is great if you don't know what you're doing or you're just not sure. 269 00:17:12,684.1456667 --> 00:17:22,94.1456667 Like, so that's a really good thing for most people just to, Hey, this wine will work with a lot of things, but it's not always, it's not gonna be the best pairing. 270 00:17:22,409.1456667 --> 00:17:28,79.1456667 In my mind, I would like me personally, I drill down on very, very specific flavor profiles. 271 00:17:28,79.2456667 --> 00:17:29,219.1456667 I do. 272 00:17:29,249.1456667 --> 00:17:41,159.1451667 And that's just, that's me, but I really want like, so like this is mostly Grenache and there is a little bit of herbaceousness, but if I really wanted something, like if I had a dish with a lot of like chive or even flesh. 273 00:17:41,584.1451667 --> 00:17:44,304.1451667 I want something that actually has even more herbal content. 274 00:17:44,304.1451667 --> 00:17:51,554.1451667 So I most likely go, be going with a white wine that has a lot of herbaceousness or floral compounds. 275 00:17:51,804.1451667 --> 00:17:56,224.1451667 And if it was a, if I was a meat dish, then I would be really, then I would be doing an actual Grenache. 276 00:17:56,824.1461667 --> 00:18:00,564.1461667 So that's, I'm just a little bit finicky in particular. 277 00:18:00,594.1461667 --> 00:18:04,924.1461667 Just a little, but yeah, but this is good overall. 278 00:18:04,934.1461667 --> 00:18:06,434.1461667 So now that's my reason. 279 00:18:06,454.1461667 --> 00:18:09,154.1471667 what do you like? Because you're, you're better at this than I am. 280 00:18:09,164.1471667 --> 00:18:10,914.1471667 So, what would you, No, I'm not better. 281 00:18:10,914.1471667 --> 00:18:15,214.1471667 I'm just, I like it with eggs and omelet in the morning. 282 00:18:15,704.1461667 --> 00:18:20,74.1461667 I like it with prosciutto and melone sitting out on the deck. 283 00:18:20,74.1461667 --> 00:18:22,144.1461667 I like it with ceviche. 284 00:18:22,194.1451667 --> 00:18:26,314.1461667 I like, you know, I can go the whole day just drinking a wonderful rosé. 285 00:18:27,94.1461667 --> 00:18:29,754.1461667 Alright, so basically five course meal. 286 00:18:30,574.1461667 --> 00:18:33,609.1461667 Rosé? No, no, I wouldn't be dining with you. 287 00:18:33,669.1461667 --> 00:18:35,179.1461667 No, no, that's right. 288 00:18:35,179.2461667 --> 00:18:36,632.0604524 want to be dining with someone who appreciates it. 289 00:18:36,632.0604524 --> 00:18:41,586.3318809 There are those people out there. 290 00:18:41,586.4318809 --> 00:18:41,936.3308809 Oh, yeah. 291 00:18:42,856.3318809 --> 00:18:43,796.3318809 No, it is great. 292 00:18:43,946.3318809 --> 00:18:44,796.3308809 No, it is very important. 293 00:18:44,816.3318809 --> 00:18:45,286.3308809 It is. 294 00:18:45,306.3318809 --> 00:18:45,766.3308809 It does. 295 00:18:45,786.3308809 --> 00:18:46,816.3318809 It's so versatile. 296 00:18:46,846.3318809 --> 00:18:47,96.3318809 Yes. 297 00:18:47,166.3308809 --> 00:18:50,106.3318809 And it does work morning to night. 298 00:18:50,126.4318809 --> 00:18:51,306.4318809 I'll win you over someday. 299 00:18:51,306.4318809 --> 00:18:51,976.4318809 Someday you will. 300 00:18:51,996.4318809 --> 00:18:52,296.4318809 Yes. 301 00:18:52,386.4318809 --> 00:18:53,306.4318809 I love this right now. 302 00:18:53,366.4318809 --> 00:18:58,316.530881 I love hanging out with you drinking this, So marketing, you know, it's like any other industry. 303 00:18:58,316.531881 --> 00:18:59,776.5318809 There's a lobbying effort. 304 00:18:59,786.530881 --> 00:19:01,521.3318809 There are big players behind it. 305 00:19:01,681.4318809 --> 00:19:07,801.4318809 A lot of money goes into influencing people and getting a certain type of wine in your hands. 306 00:19:07,851.4318809 --> 00:19:08,271.4318809 absolutely. 307 00:19:08,271.4318809 --> 00:19:13,961.4318809 And this is why, like, so at the end of the day and this has happened, this happened with Argentinian Melba. 308 00:19:14,21.431881 --> 00:19:14,441.4318809 Yeah. 309 00:19:14,491.430881 --> 00:19:15,271.429881 This was big. 310 00:19:15,271.4308809 --> 00:19:17,491.4298809 Like, I mean, that was the early aughts. 311 00:19:17,491.4308809 --> 00:19:18,451.4308809 Yeah, this always happens. 312 00:19:18,541.4318809 --> 00:19:34,641.4308809 So whenever you start seeing like the industry, like talking about a specific wine, oftentimes what's happening is, that they have been influenced by, you know, and that, and money does change the course of wine preferences around the country. 313 00:19:34,641.4318809 --> 00:19:43,731.4318809 So always ask, wonder why, first off, and sometimes it's benign, you know, but also sometimes, you know, you are going to see like, well, all of a sudden, like. 314 00:19:44,66.4318809 --> 00:19:54,406.4318809 Why is this X, Y, and Z? Why is wine from really all of a sudden showing up everywhere? People are talking about, well, probably inside, influencing, marketing. 315 00:19:54,456.4318809 --> 00:19:56,56.4308809 yeah, that's how they spend their money. 316 00:19:56,826.4308809 --> 00:19:57,466.4308809 I'm all right with that. 317 00:19:58,156.4308809 --> 00:19:58,626.4298809 I'm fine with that. 318 00:19:58,626.4298809 --> 00:20:00,46.4298809 I am more than fine with that. 319 00:20:00,146.4308809 --> 00:20:14,336.4298809 And FYI, one of the great reasons to work in the wine trade is that this happens the people who get invited around the world consistently are people who are actually wine buyers at grocery stores and wine shops, or even just working there. 320 00:20:14,336.4308809 --> 00:20:19,96.4308809 you will get trips, you will be offered to do a lot of fantastic things. 321 00:20:19,486.4308809 --> 00:20:22,646.4308809 And that is one of the great benefits of actually working in the wine trade. 322 00:20:22,746.4308809 --> 00:20:24,126.4308809 One of the many actually. 323 00:20:24,696.4308809 --> 00:20:30,106.4308809 Well, thank you for joining us today on the After School Wine Podcast. 324 00:20:30,126.4308809 --> 00:20:30,806.4308809 That's right. 325 00:20:31,286.4308809 --> 00:20:35,606.4298809 If you don't mind, just please, if you like this, tell somebody else. 326 00:20:35,976.4308809 --> 00:20:37,26.4308809 Let them know. 327 00:20:37,476.4308809 --> 00:20:38,296.4308809 you know, we love you. 328 00:20:39,106.4308809 --> 00:20:39,766.4308809 Love you. 329 00:20:39,796.4308809 --> 00:20:40,426.4308809 Cheers. 330 00:20:45,291.430881 --> 00:20:48,271.430881 Thanks for spending time with us on After Wine School. 331 00:20:48,811.430881 --> 00:20:55,921.429881 If you enjoyed today's episode, hit subscribe so you never miss out on more wine wisdom, tips, and laughs.
Welcome to After Wine School, the podcast that demystifies wine and makes it approachable for everyone.
Join Keith Wallace and Alana Zerbe, two of the nation's leading wine experts, as they uncork everything you need to know about wine, from picking the right bottle to mastering unforgettable food and wine pairings.
This isn't about stuffy lectures or confusing jargon.
(00:26):
It's about enjoying wine the way it's meant to be.
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Welcome, welcome, welcome.
Once again, you are listening to Afterschool, The Wine Podcast.
(00:48):
.001Today's topic, we are talking about the dark arts of wine marketing. 10 00:00:52,846.001 --> 00:00:55,376.001 You're going to really find this fascinating. 11 00:00:55,406.001 --> 00:00:58,586.001 The evil underneath it all. 12 00:00:58,946.001 --> 00:01:00,856.001 But also we're going to be tasting some delicious wine. 13 00:01:00,896.001 --> 00:01:04,276.001 What are we tasting today? Today we are tasting a rosé. 14 00:01:04,791.001 --> 00:01:09,661.001 From the Côte de Provence, it's Chateau Minuti, their M bottling. 15 00:01:10,471.001 --> 00:01:11,511.001 That's fantastic. 16 00:01:11,701.001 --> 00:01:13,901.001 You want to introduce us? I'd be happy to. 17 00:01:13,901.001 --> 00:01:15,301.001 So, my name's Alana Zerbe. 18 00:01:15,321.001 --> 00:01:18,571.001 I'm the director of wine education at the Wine School of Philadelphia. 19 00:01:18,901.001 --> 00:01:24,831.001 And joining me, as always, is Keith Wallace, the director and founder of the Wine School of Philadelphia. 20 00:01:24,911.001 --> 00:01:26,491.001 And we do have a sponsor today. 21 00:01:26,541.001 --> 00:01:33,281.001 Our sponsor is the National Wine School, the premier online education organization for sommelier training. 22 00:01:33,411.001 --> 00:01:33,871 Hear, hear. 23 00:01:33,971.001 --> 00:01:34,771.001 Hear, hear. 24 00:01:34,891.001 --> 00:01:37,681.001 Also, as always, we issue a disclaimer.
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.001Our opinions are completely our own. 26 00:01:40,481.001 --> 00:01:47,401.001 They do not reflect the views or opinions of any organization, certainly not our own company, the Wine School of Philadelphia. 27 00:01:48,121.001 --> 00:01:48,731.001 That's true.
.88Let's be clear. 29 00:01:50,35.88 --> 00:01:51,295.9 It's after School. 30 00:01:51,705.9 --> 00:01:52,235.9 It is. 31 00:01:52,765.9 --> 00:01:58,635.9 I love being able to do this because you just be able to, you know, when we're teaching or when we're recording.
(01:58):
This is just our way of actually being able to talk off record.
.1no tagging, And if you need to, you know, or any diatribes, by all means, if you have any comments, let Or of what we're talking about, just put it in the comments below like, subscribe, all that good stuff. 34 00:02:12,696.1 --> 00:02:21,156.1 But I want to start us off with this moment in time, you and I. 35 00:02:21,486.1 --> 00:02:29,106.1 Along with everyone else who was a, you know, an employee of, of the wine school, the, the Wine School of Philadelphia were invited on this wonderful cruise. 36 00:02:29,136.1 --> 00:02:30,156.1 A beautiful cruise. 37 00:02:30,156.1 --> 00:02:30,246.1 Yes. 38 00:02:30,816.1 --> 00:02:44,126.1 I, you know you were pointing out even like on there was like so many great cool people on this cruise and it was in, and then there was us, us we took the train from Philly. 39 00:02:44,126.1 --> 00:02:45,266.1 This was in New York City. 40 00:02:45,266.1 --> 00:02:45,626.1 That's right. 41 00:02:45,686.1 --> 00:02:48,311.1 So yeah, we had bar, you know, in New York City and then. 42 00:02:48,846.1 --> 00:03:02,566.1 What was the tour of, by the way? It was I know we did, we were all throughout, I mean, throughout, I mean, that boat took us on so many beautiful Manhattan, all through Manhattan to the crystal, you know, Statue of Liberty. 43 00:03:02,816.1 --> 00:03:07,276.099 But I wasn't really watching, we were going that much because there was so much food and wine. 44 00:03:07,426.099 --> 00:03:08,226.099 So much. 45 00:03:08,286.099 --> 00:03:08,656.099 Yeah. 46 00:03:08,866.099 --> 00:03:14,701.099 And there was actually like, wasn't there some D list celebrities too, that you recognized? It was a Bravo, Leopardy, Key. 47 00:03:15,251.099 --> 00:03:16,731.099 I'm not going to divulge who. 48 00:03:16,811.099 --> 00:03:18,351.099 Oh, really? it was fun. 49 00:03:18,441.099 --> 00:03:19,141.099 It was quite fun. 50 00:03:19,551.099 --> 00:03:26,851.1005 and I ran into folks we knew some old students of mine who now work for a wine importer distributor In New York. 51 00:03:26,861.1005 --> 00:03:27,611.1005 That was awesome. 52 00:03:27,681.1005 --> 00:03:28,951.1005 the food was insane. 53 00:03:29,221.1005 --> 00:03:34,481.102 So how did we, why were we there, Keith? Well, we were there, and yeah, this was for nothing. 54 00:03:34,501.101 --> 00:03:35,51.102 Paying for nothing. 55 00:03:35,51.102 --> 00:03:37,651.101 Oh no, it was like a spread, like that amount of food. 56 00:03:37,941.102 --> 00:03:39,369.93811111 I do remember, you keep mentioning the food. 57 00:03:39,369.93811111 --> 00:03:40,188.67422222 I know, it was awesome. 58 00:03:40,188.67422222 --> 00:03:40,352.42144444 wine. 59 00:03:40,352.42144444 --> 00:03:41,989.89366667 So, no matter who you were, you had a glass. 60 00:03:46,259.89366667 --> 00:03:47,479.89366667 of Pink Wine, Rosé. 61 00:03:47,539.89366667 --> 00:03:48,59.89366667 That was it. 62 00:03:48,509.89366667 --> 00:03:55,689.89366667 Now, this was very interesting, because this is actually, we were there because they were paying us. 63 00:03:55,729.89266667 --> 00:03:56,509.89366667 They didn't pay us. 64 00:03:56,809.89266667 --> 00:03:59,279.89366667 They purchased our seats for us on this. 65 00:03:59,499.89366667 --> 00:04:03,169.89466667 everyone there was in the wine trade, or they were like a semi celebrity. 66 00:04:03,439.89366667 --> 00:04:07,489.89466667 Somebody who in some way could Influence the wine industry. 67 00:04:07,619.89466667 --> 00:04:08,939.89466667 And that's why we were there. 68 00:04:08,939.89466667 --> 00:04:12,769.89466667 That's why like so many sommeliers and industry insiders are there. 69 00:04:12,779.89466667 --> 00:04:16,789.89366667 didn't use the term influencer back then, but that's what it was. 70 00:04:17,119.89466667 --> 00:04:17,699.89466667 And that's true. 71 00:04:17,699.89466667 --> 00:04:20,409.79616667 This was around, I think 2016, 2017. 72 00:04:20,409.89616667 --> 00:04:20,849.89616667 Yeah. 73 00:04:21,179.89616667 --> 00:04:24,549.89616667 At the time when very few people were actually drinking roses. 74 00:04:25,159.89616667 --> 00:04:25,539.89616667 Right. 75 00:04:25,629.89616667 --> 00:04:28,439.89616667 It really, it was just before. 76 00:04:29,364.89616667 --> 00:04:35,804.89616667 All the buzz was, you know, Rosé all day, and Hampton's water, and all of that. 77 00:04:35,824.89616667 --> 00:04:52,144.79616667 Yeah, and so if you go back, and I can actually tell you like at that time, whenever I would show Rosé in a wine class, when I was teaching a wine class, I always had to preempt because there's going to be at least 20 percent of the population of that classroom would be like, yuck, I don't like rosés. 78 00:04:52,144.89616667 --> 00:04:53,834.89616667 Rosés are sweet. 79 00:04:54,744.89616667 --> 00:04:56,544.89616667 This was the pushback we always got. 80 00:04:56,804.89516667 --> 00:04:58,54.89616667 Got it no matter what. 81 00:04:58,124.89616667 --> 00:04:59,644.89516667 It was a food and wine pairing class. 82 00:04:59,784.89616667 --> 00:05:02,184.89666667 When we used to do this thing called the Smalley Smackdown. 83 00:05:02,524.89666667 --> 00:05:08,44.89716667 I would always try to introduce a rosé into it because, it is great for wine pairings. 84 00:05:08,54.89716667 --> 00:05:08,354.79716667 but. 85 00:05:08,754.89716667 --> 00:05:13,704.89716667 I knew that 20 percent of the, of that classroom would hate it, sight unseen. 86 00:05:13,784.89716667 --> 00:05:16,214.89716667 But now no one remembers that moment. 87 00:05:16,224.89716667 --> 00:05:21,344.89616667 Like that was, that's been memory hold a lot, you know, along with so many other things. 88 00:05:21,584.89616667 --> 00:05:25,244.89716667 People are like, have you heard of this thing? It's called whispering angel. 89 00:05:25,334.89616667 --> 00:05:26,434.89616667 Yeah, that's right. 90 00:05:26,974.89616667 --> 00:05:35,484.89616667 And so that all of a sudden, after that moment, within a couple years, all of a sudden everyone's drinking rosés. 91 00:05:35,664.89616667 --> 00:05:36,184.89616667 Everyone. 92 00:05:36,664.89616667 --> 00:05:38,444.89616667 So Especially in New York. 93 00:05:38,484.89616667 --> 00:05:45,994.89616667 Oh yeah, oh, all throughout New York, every, then from every major city, and then throughout the country, and completely changed. 94 00:05:46,24.89616667 --> 00:05:48,14.89516667 The world of wine completely changed. 95 00:05:48,699.89616667 --> 00:05:56,49.89616667 with this one, this rosé moment, how did that happen? Yes. 96 00:05:56,109.89616667 --> 00:05:57,129.89616667 Right? Yes. 97 00:05:57,269.89616667 --> 00:06:08,929.89616667 And that's, so that's what I want to talk about a little bit about, like how, how, you know, how is the sausage made in the wine trade? Now, most advertisement doesn't go towards the public at large. 98 00:06:10,139.89616667 --> 00:06:22,949.89616667 Brands do that, but If you want to introduce a whole different style of wine to America, to the United States, you'd never market directly to the consumer. 99 00:06:23,19.89616667 --> 00:06:33,579.89616667 Instead, you market to your sommeliers, your wine writers restaurant people, restaurant, well, specifically sommeliers and wine buyers. 100 00:06:34,14.89616667 --> 00:06:39,704.89616667 And also like very specifically also wine buyers for whatever for wine stores. 101 00:06:40,54.89616667 --> 00:06:40,764.89616667 And restaurant groups. 102 00:06:40,984.89616667 --> 00:06:41,274.89616667 Yeah. 103 00:06:41,284.89616667 --> 00:06:41,804.89616667 That's what I meant. 104 00:06:41,804.89616667 --> 00:06:42,254.89666667 Restaurant groups. 105 00:06:42,284.89666667 --> 00:06:43,214.89666667 Absolutely. 106 00:06:43,574.89666667 --> 00:06:48,64.89666667 And so this is where you're focused because in the wine trade. 107 00:06:49,554.89666667 --> 00:06:56,864.89666667 You don't buy things that are from everything that's available, right? There is no Amazon in wine, right? They tried. 108 00:06:57,74.89666667 --> 00:06:57,474.89666667 They did. 109 00:06:57,504.89666667 --> 00:06:58,364.89666667 Oh, they did try. 110 00:06:58,484.89666667 --> 00:06:58,984.89666667 They tried. 111 00:06:59,164.89566667 --> 00:06:59,954.89666667 And a huge failure. 112 00:06:59,954.99666667 --> 00:07:05,674.99666667 because, and this is because in the wine trade, you know, every state has their own laws. 113 00:07:05,694.99566667 --> 00:07:08,194.99666667 They have their own importing laws distribution laws. 114 00:07:08,195.09666667 --> 00:07:11,254.99666667 So you have this very fractured wine industry. 115 00:07:11,254.99666667 --> 00:07:15,124.99666667 So you can't really promote, to everybody. 116 00:07:15,134.99666667 --> 00:07:29,784.99666667 You have to promote to the person who is buying the wines for that wine group, that restaurant group or like in a state like Pennsylvania, for, the chairman or the wine buyers there, it's all the people who are behind the scenes. 117 00:07:30,174.99566667 --> 00:07:38,4.99666667 And so it makes it a very interesting dynamic and that they do things like, you know, we'll charter dozens of those. 118 00:07:38,374.99666667 --> 00:07:40,694.99666667 They did dozens and dozens of those. 119 00:07:41,144.99666667 --> 00:07:41,784.99666667 Tours. 120 00:07:41,864.99666667 --> 00:07:42,774.99666667 Well, and let's be clear. 121 00:07:42,774.99666667 --> 00:07:47,634.99666667 So who was putting on this tour? It was a campaign, essentially. 122 00:07:47,694.99666667 --> 00:07:48,44.99666667 Yes. 123 00:07:48,64.99666667 --> 00:07:50,634.99566667 Probably funded in part with EU money. 124 00:07:50,764.99666667 --> 00:07:51,374.99666667 Absolutely it was. 125 00:07:51,404.99666667 --> 00:08:00,939.89666667 Major Rosé producers, specifically that one was focused on the south of France, although they did have other areas, So it's a campaign of producers in Canada. 126 00:08:01,249.99666667 --> 00:08:04,19.99666667 Conjunction with sometimes some government entities. 127 00:08:04,39.99666667 --> 00:08:04,979.99666667 Yes, absolutely. 128 00:08:05,199.99666667 --> 00:08:08,259.99666667 And that one specifically, it was not the producers who were putting in the money. 129 00:08:09,79.99566667 --> 00:08:19,269.99766667 They were donating the wines, but all the money for funding this thing, and this is a multi million dollar campaign, of one of other multi million dollar campaigns going on. 130 00:08:19,419.99666667 --> 00:08:22,664.99766667 It was the Rosé, their Industry trade groups. 131 00:08:22,804.99766667 --> 00:08:29,414.99766667 So yes, the Provence had their trade group, which is very large well funded They were put money into that. 132 00:08:29,654.99666667 --> 00:08:31,74.99766667 You're right a south african. 133 00:08:31,104.99766667 --> 00:08:32,764.99766667 Trade for north africa. 134 00:08:33,214.99766667 --> 00:08:35,14.99766667 Oh, that's right It was no, that was it. 135 00:08:35,24.99766667 --> 00:08:35,664.99716667 You're right. 136 00:08:35,664.99716667 --> 00:08:44,219.99766667 I forgot about that funding and so what we have is You have all these, the EU money, but also state money. 137 00:08:44,229.99766667 --> 00:08:58,329.99766667 And because a lot of these are state funded pouring money into giving people like me and you tours through the Manhattan waterways and fetting us with lovely food and lovely wines. 138 00:08:58,599.99766667 --> 00:09:20,64.99766667 And we already love Rosé, so we're just there for the fun, but we also got trips, we get offered trips all the time, and I remember one of my favorite things we did was actually going to Paso, this is great because, the Wine School of Philadelphia, is a small team and they'll oftentimes, if they invite me or you, we'll say like, well, you have to bring all of us, which is awesome. 139 00:09:20,634.99666667 --> 00:09:23,534.99666667 how did you feel about that trip? So it was Paso Robles. 140 00:09:23,534.99666667 --> 00:09:23,974.99666667 Yes. 141 00:09:24,54.99666667 --> 00:09:24,894.99666667 Central Cali. 142 00:09:25,144.99666667 --> 00:09:32,654.99666667 I had never, well, I guess I had been to Monterey and Carmel as a side trip, but never to that region for wine. 143 00:09:33,164.99666667 --> 00:09:36,374.99616667 And it was, again, it was a campaign. 144 00:09:36,434.99516667 --> 00:09:36,884.99516667 No, it wasn't. 145 00:09:36,884.99516667 --> 00:09:38,484.99516667 It wasn't? No, no, no. 146 00:09:38,504.99516667 --> 00:09:58,684.99516667 It was actually the Pastor Robles their AOC, After wine school is proudly supported by the National Wine School, the gold standard, and professional wine certifications, whether you're dreaming of a career in the wine industry or just eager to take your wine knowledge to the next level, the National Wine School has you covered. 147 00:09:59,124.99516667 --> 00:10:04,494.99516667 Their programs are trusted, rigorous, and designed for aspiring wine pros like you. 148 00:10:06,914.99516667 --> 00:10:11,594.99516667 Visit Wine School us to learn more and start your journey today. 149 00:10:13,214.99516667 --> 00:10:13,654.99516667 Oh, their AVA. 150 00:10:13,654.99516667 --> 00:10:14,124.99516667 That's right. 151 00:10:14,184.99616667 --> 00:10:15,474.99716667 So it's, it was PR. 152 00:10:15,504.99616667 --> 00:10:17,394.99716667 And so, yeah, we went out. 153 00:10:17,404.99816667 --> 00:10:24,694.99816667 They arranged tours of wineries winemakers, winemaker dinners put us up in beautiful places. 154 00:10:25,114.99816667 --> 00:10:35,374.99816667 Ever since that time, we talk about PASO, you knew of PASO, of course, but it was new to me, and we always recommend it, and that was probably, I think that was all the way back in 2012. 155 00:10:35,744.99816667 --> 00:10:36,644.99816667 Yeah, that was a long time ago. 156 00:10:36,644.99816667 --> 00:10:37,294.99816667 2011. 157 00:10:37,304.99816667 --> 00:10:47,509.99816667 So, you know, for the cost of actually bringing a few Hawaiian instructors out, which, you know, including, you know, that's airfare, that's putting us up, dinners, the whole Nine yards. 158 00:10:47,769.99816667 --> 00:10:50,109.99816667 Yeah, they earned for that small sum. 159 00:10:50,109.99816667 --> 00:10:52,539.99816667 I mean, 3, 000. 160 00:10:52,559.99816667 --> 00:10:55,69.99816667 They probably spent for us, 2000 baby. 161 00:10:55,419.99816667 --> 00:10:58,739.99816667 But that, you know we send people there all the time. 162 00:10:58,789.99916667 --> 00:10:59,199.99916667 Yeah. 163 00:10:59,249.99916667 --> 00:11:00,129.99916667 And so that's interesting. 164 00:11:00,129.99916667 --> 00:11:07,579.99916667 Cause even though I know I'm being marketed to, but the thing is they, they put me in contact with a lot of great winemakers, other people in the wine tray. 165 00:11:07,579.99916667 --> 00:11:08,669.99916667 We were there with some really great. 166 00:11:08,670.09916667 --> 00:11:08,804.89916667 Yeah. 167 00:11:08,834.99916667 --> 00:11:13,324.99916667 Wine writers, some really great Psalms and just a really lovely group of people. 168 00:11:13,324.99916667 --> 00:11:26,194.99766667 So, and we just had such a lovely time that even though I know I was being marketed to that, I also, you know, Oh, but, and I still think about that every time I talk about Paso, we run a class on Paso Robles. 169 00:11:26,214.99866667 --> 00:11:27,434.99766667 But I do think like. 170 00:11:28,594.99866667 --> 00:11:40,804.99766667 Am I unduly manipulated? And so every time I do, I do have to think about that, like, you know, and, you know, so I always do, whenever I teach a Paso class, I always have to make sure like, Oh yeah, this part of Paso was really fantastic. 171 00:11:41,254.99866667 --> 00:11:43,734.99766667 But then also this other part of Paso isn't so great. 172 00:11:43,924.99866667 --> 00:11:55,354.99866667 And even though they, of course, they don't want me to say that, of course, they always include the negative things like where, how the flatlands are just rather generic and very large tarantulas. 173 00:11:56,64.99866667 --> 00:12:03,324.99866667 Oh my God, I was hoping you were going to mention the tarantula We were going, how we were on the Jeep. 174 00:12:03,364.99866667 --> 00:12:11,729.89866667 It was bouncing around because we were on this fire trail, basically going through a vineyard at pretty high rate of speed and you can still see it. 175 00:12:11,730.09866667 --> 00:12:18,159.99866667 It's like, I should be able to see that it was as big as a cat. 176 00:12:18,189.99866667 --> 00:12:21,469.99766667 I mean, it's not that big, but man, I, in my head, it just gets larger every year. 177 00:12:21,739.99766667 --> 00:12:22,59.99866667 But yeah. 178 00:12:22,109.99866667 --> 00:12:26,109.99866667 Speaking of which, could we try some rosé? Oh, that's a great thing. 179 00:12:26,119.99766667 --> 00:12:27,609.99666667 I think this is fantastic. 180 00:12:27,609.99766667 --> 00:12:33,84.99766667 So let's talk, what bottle is it? Would you show the table? I will show the label. 181 00:12:33,134.99766667 --> 00:12:35,734.99766667 This is the Minuti M from Côte de Provence. 182 00:12:35,734.99766667 --> 00:12:39,704.99766667 Now, what I have here is, here, I poured across a glass. 183 00:12:40,134.99766667 --> 00:12:41,204.99666667 There's for you. 184 00:12:41,754.99666667 --> 00:12:42,634.99766667 Here's for me. 185 00:12:43,344.99766667 --> 00:12:47,974.99766667 And what was this one again, just so people can hear it? The Minuti? Minuti. 186 00:12:48,14.99766667 --> 00:12:49,744.99766667 Minuti Rosé from Provence. 187 00:12:49,824.99766667 --> 00:12:50,294.99766667 Okay. 188 00:12:50,534.99766667 --> 00:12:51,864.99766667 They're not sponsoring us. 189 00:12:51,934.99766667 --> 00:12:52,294.99766667 No. 190 00:12:52,304.99766667 --> 00:12:53,424.99766667 We bought it ourselves. 191 00:12:53,464.99766667 --> 00:12:53,854.99766667 Yeah. 192 00:12:54,99.99766667 --> 00:12:54,839.99766667 No, it's true. 193 00:12:55,359.99766667 --> 00:12:59,339.99766667 Actually, this is a wine we actually do show in our advanced France class, too. 194 00:12:59,339.99766667 --> 00:13:04,719.99766667 So, yeah, I love, look, I mean, this color, this is classic Vingerie color. 195 00:13:04,929.99766667 --> 00:13:06,839.99766667 Which if you're not familiar, know that term. 196 00:13:07,19.99666667 --> 00:13:09,839.99766667 Do you want to describe, or do you want me to go for it? Yeah. 197 00:13:10,289.99766667 --> 00:13:17,969.99766667 So, in Provence, well, the baller move that they make is that they actually harvest very early in the season. 198 00:13:18,299.99766667 --> 00:13:21,419.99766667 So that your wines, you're actually, you're red grapes, mind you. 199 00:13:21,809.99766667 --> 00:13:22,509.99766667 Rosé. 200 00:13:22,669.99766667 --> 00:13:33,479.99766667 red grapes harvested very early, and so when you start fermenting them on skin contact, you're not getting too much phenol, you're not getting too much pigment. 201 00:13:33,729.99766667 --> 00:13:43,539.99766667 They pull it off pretty quickly off the skins and seeds, but because of that early ripening, you have very high acidity, but you also have this beautiful color, and just the phenolics are different. 202 00:13:43,590.09766667 --> 00:13:49,70.09766667 When I was in California, we would make rosé by just filtering out from the red wine tanks. 203 00:13:49,110.09766667 --> 00:13:49,710.09766667 Sagné. 204 00:13:50,110.09766667 --> 00:13:51,500.09766667 The Sagné method, exactly. 205 00:13:51,500.09766667 --> 00:13:56,70.09766667 This is a vin gris, which is, this is considered a much higher quality style of rosé. 206 00:13:56,810.09766667 --> 00:14:01,760.09716667 Which, all right, so how do you, what are we smelling here? I'm getting quince. 207 00:14:02,750.09816666 --> 00:14:04,480.09816667 Like crushed red raspberries. 208 00:14:04,510.09816666 --> 00:14:05,270.09816666 Very ripe. 209 00:14:06,100.09816666 --> 00:14:06,620.09816666 Yeah. 210 00:14:06,970.09816666 --> 00:14:07,820.09816666 Oh, that's really nice. 211 00:14:07,960.09816666 --> 00:14:10,240.09816666 And there is, there's still a little bit of earth undertone. 212 00:14:10,250.09816666 --> 00:14:10,590.09816666 Sure. 213 00:14:10,670.09816666 --> 00:14:10,930.09816666 Yep. 214 00:14:11,150.09816666 --> 00:14:12,230.09816666 A little bit of dirt. 215 00:14:12,580.09816666 --> 00:14:13,210.09816666 Just a little bit. 216 00:14:13,240.09816666 --> 00:14:15,190.09816666 You always get mushroom, hints of mushroom. 217 00:14:15,280.09816666 --> 00:14:16,140.09816666 Yeah, that's true. 218 00:14:16,190.09716666 --> 00:14:19,180.09766666 That is but here it's very, very minor, very light. 219 00:14:19,430.09666666 --> 00:14:21,85.14766667 So let's give it, I want to get a taste now. 220 00:14:26,715.14666666 --> 00:14:28,705.14666666 I tried to be as quiet as possible. 221 00:14:30,15.14666666 --> 00:14:31,335.14666666 Not to freak out anyone listening. 222 00:14:31,345.14666666 --> 00:14:31,795.14666666 We are sensitive. 223 00:14:31,795.24666666 --> 00:14:34,675.14766666 What's that, misophonia? Misophonia. 224 00:14:34,965.14766666 --> 00:14:35,255.14766666 real. 225 00:14:35,305.14766666 --> 00:14:35,675.14766666 Yeah. 226 00:14:36,435.14666666 --> 00:14:37,245.14766666 But we did a good job. 227 00:14:37,935.14766666 --> 00:14:38,425.14766666 We did. 228 00:14:38,875.14766666 --> 00:14:40,235.14766666 Oh, okay. 229 00:14:40,355.14766666 --> 00:14:40,715.14766666 Okay. 230 00:14:40,805.14766666 --> 00:14:41,225.14766666 All right. 231 00:14:41,515.14766666 --> 00:14:45,855.14766666 This, this, this, this it's the texture here is just beautiful. 232 00:14:45,945.14766666 --> 00:14:46,695.14766666 Oh, now. 233 00:14:47,560.14766666 --> 00:14:47,770.14766666 Okay. 234 00:14:47,800.14766666 --> 00:14:51,360.14766666 First off, when it hit me, it just like, it feels heavier than it is. 235 00:14:51,400.14766666 --> 00:14:55,340.14766666 Like it's light bodied, but it just, your texture is beautiful. 236 00:14:55,540.14766666 --> 00:15:02,30.14666666 This, you know, clearly some, you know, Lee's aging so that we have this really lovely texture. 237 00:15:02,30.14766666 --> 00:15:22,510.14566666 And that texture is actually when the yeast break apart and you end up with like these compounds that are part of their compounds that actually are part of our carbohydrate, but it gives you this wonderful texture, Because they harvest so early, your tannins are such that they're just creamy, but grips, like, something fluffy just bit your tongue. 238 00:15:24,420.14666666 --> 00:15:28,670.04666666 I really like it, you know, it's like, I should like it, but I do. 239 00:15:29,140.14666666 --> 00:15:31,400.14666666 Oh, and flavors wise, this is awesome. 240 00:15:31,460.14666666 --> 00:15:32,60.14666666 It's delicious. 241 00:15:32,330.14666666 --> 00:15:34,180.14666666 So red fruit. 242 00:15:34,310.14666666 --> 00:15:34,680.14666666 Mm hmm. 243 00:15:34,690.14666666 --> 00:15:36,630.14666666 it's all, and that's the thing about rosés. 244 00:15:37,50.14666666 --> 00:15:51,430.14566666 You know, our favorite type of getting red fruit is that little bit of tannin, so it turns the, you know, what usually would be like a citric y citrus or grapefruit but into, or even apple, into really nice, bright, fresh red fruit. 245 00:15:51,440.14566666 --> 00:15:52,30.14566666 Yes. 246 00:15:52,110.14566666 --> 00:15:55,820.14466666 What kind of red fruit are you getting in here? Well, I was smelling raspberry. 247 00:15:55,830.14566666 --> 00:15:56,390.14566666 Yeah. 248 00:15:56,410.14566666 --> 00:15:59,510.14566666 on the palate, It's more strawberry watermelon. 249 00:16:00,160.14566666 --> 00:16:01,30.14566666 Hundred percent. 250 00:16:01,150.14566666 --> 00:16:01,380.14566666 yeah. 251 00:16:01,380.24566666 --> 00:16:09,180.14566666 It's funny that watermelon isn't a high acid when you eat the watermelon itself, but in wine, usually you're getting that in a high acid white wine, or red wine. 252 00:16:09,320.14466666 --> 00:16:11,250.14566666 Here, my god, in rosés. 253 00:16:11,510.14566666 --> 00:16:12,160.14566666 Beautiful. 254 00:16:12,780.14466666 --> 00:16:14,430.14566666 Keith, what would you pair with this? Oh. 255 00:16:15,480.14466666 --> 00:16:19,15.14466666 What do I wanna pair this with? That typically I don't. 256 00:16:19,15.14466666 --> 00:16:21,750.14466666 Mm-hmm I actually typically don't do that. 257 00:16:21,750.14466666 --> 00:16:21,840.14466666 Yes. 258 00:16:21,890.14466666 --> 00:16:22,670.14466666 Yes, we do. 259 00:16:22,820.14466666 --> 00:16:30,370.14466666 Usually if I'm drinking Rose, I'm really just gonna be on my deck, but I'm gonna pretend that I'm on, like, in first class Going to Con Festival. 260 00:16:30,580.14466666 --> 00:16:30,670.14466666 Sure. 261 00:16:30,670.14466666 --> 00:16:30,760.14466666 Yeah. 262 00:16:30,760.14466666 --> 00:16:31,450.14466666 That's what I'm thinking. 263 00:16:32,260.14466666 --> 00:16:32,653.14466666 As we do, yes. 264 00:16:32,653.14466666 --> 00:16:32,964.14466666 As we do. 265 00:16:32,964.14466666 --> 00:16:34,254.14466666 Mm-hmm I would like to do that. 266 00:16:38,314.14466666 --> 00:17:06,404.1456667 don't you like it? This is why, because even though it does work well, like a lot of things will go with rosé, a lot of things will, it's not going to have enough iron content to really mess up a fish pairing but it has enough structure that even some later meat dishes, it'll work well on it works really well, especially with like things with a high salt content, it works very well, but here's the thing, It always works well, but not great. 267 00:17:07,94.1456667 --> 00:17:08,584.1456667 So it's not sure. 268 00:17:08,944.1456667 --> 00:17:12,684.1456667 Rosé is great if you don't know what you're doing or you're just not sure. 269 00:17:12,684.1456667 --> 00:17:22,94.1456667 Like, so that's a really good thing for most people just to, Hey, this wine will work with a lot of things, but it's not always, it's not gonna be the best pairing. 270 00:17:22,409.1456667 --> 00:17:28,79.1456667 In my mind, I would like me personally, I drill down on very, very specific flavor profiles. 271 00:17:28,79.2456667 --> 00:17:29,219.1456667 I do. 272 00:17:29,249.1456667 --> 00:17:41,159.1451667 And that's just, that's me, but I really want like, so like this is mostly Grenache and there is a little bit of herbaceousness, but if I really wanted something, like if I had a dish with a lot of like chive or even flesh. 273 00:17:41,584.1451667 --> 00:17:44,304.1451667 I want something that actually has even more herbal content. 274 00:17:44,304.1451667 --> 00:17:51,554.1451667 So I most likely go, be going with a white wine that has a lot of herbaceousness or floral compounds. 275 00:17:51,804.1451667 --> 00:17:56,224.1451667 And if it was a, if I was a meat dish, then I would be really, then I would be doing an actual Grenache. 276 00:17:56,824.1461667 --> 00:18:00,564.1461667 So that's, I'm just a little bit finicky in particular. 277 00:18:00,594.1461667 --> 00:18:04,924.1461667 Just a little, but yeah, but this is good overall. 278 00:18:04,934.1461667 --> 00:18:06,434.1461667 So now that's my reason. 279 00:18:06,454.1461667 --> 00:18:09,154.1471667 what do you like? Because you're, you're better at this than I am. 280 00:18:09,164.1471667 --> 00:18:10,914.1471667 So, what would you, No, I'm not better. 281 00:18:10,914.1471667 --> 00:18:15,214.1471667 I'm just, I like it with eggs and omelet in the morning. 282 00:18:15,704.1461667 --> 00:18:20,74.1461667 I like it with prosciutto and melone sitting out on the deck. 283 00:18:20,74.1461667 --> 00:18:22,144.1461667 I like it with ceviche. 284 00:18:22,194.1451667 --> 00:18:26,314.1461667 I like, you know, I can go the whole day just drinking a wonderful rosé. 285 00:18:27,94.1461667 --> 00:18:29,754.1461667 Alright, so basically five course meal. 286 00:18:30,574.1461667 --> 00:18:33,609.1461667 Rosé? No, no, I wouldn't be dining with you. 287 00:18:33,669.1461667 --> 00:18:35,179.1461667 No, no, that's right. 288 00:18:35,179.2461667 --> 00:18:36,632.0604524 want to be dining with someone who appreciates it. 289 00:18:36,632.0604524 --> 00:18:41,586.3318809 There are those people out there. 290 00:18:41,586.4318809 --> 00:18:41,936.3308809 Oh, yeah. 291 00:18:42,856.3318809 --> 00:18:43,796.3318809 No, it is great. 292 00:18:43,946.3318809 --> 00:18:44,796.3308809 No, it is very important. 293 00:18:44,816.3318809 --> 00:18:45,286.3308809 It is. 294 00:18:45,306.3318809 --> 00:18:45,766.3308809 It does. 295 00:18:45,786.3308809 --> 00:18:46,816.3318809 It's so versatile. 296 00:18:46,846.3318809 --> 00:18:47,96.3318809 Yes. 297 00:18:47,166.3308809 --> 00:18:50,106.3318809 And it does work morning to night. 298 00:18:50,126.4318809 --> 00:18:51,306.4318809 I'll win you over someday. 299 00:18:51,306.4318809 --> 00:18:51,976.4318809 Someday you will. 300 00:18:51,996.4318809 --> 00:18:52,296.4318809 Yes. 301 00:18:52,386.4318809 --> 00:18:53,306.4318809 I love this right now. 302 00:18:53,366.4318809 --> 00:18:58,316.530881 I love hanging out with you drinking this, So marketing, you know, it's like any other industry. 303 00:18:58,316.531881 --> 00:18:59,776.5318809 There's a lobbying effort. 304 00:18:59,786.530881 --> 00:19:01,521.3318809 There are big players behind it. 305 00:19:01,681.4318809 --> 00:19:07,801.4318809 A lot of money goes into influencing people and getting a certain type of wine in your hands. 306 00:19:07,851.4318809 --> 00:19:08,271.4318809 absolutely. 307 00:19:08,271.4318809 --> 00:19:13,961.4318809 And this is why, like, so at the end of the day and this has happened, this happened with Argentinian Melba. 308 00:19:14,21.431881 --> 00:19:14,441.4318809 Yeah. 309 00:19:14,491.430881 --> 00:19:15,271.429881 This was big. 310 00:19:15,271.4308809 --> 00:19:17,491.4298809 Like, I mean, that was the early aughts. 311 00:19:17,491.4308809 --> 00:19:18,451.4308809 Yeah, this always happens. 312 00:19:18,541.4318809 --> 00:19:34,641.4308809 So whenever you start seeing like the industry, like talking about a specific wine, oftentimes what's happening is, that they have been influenced by, you know, and that, and money does change the course of wine preferences around the country. 313 00:19:34,641.4318809 --> 00:19:43,731.4318809 So always ask, wonder why, first off, and sometimes it's benign, you know, but also sometimes, you know, you are going to see like, well, all of a sudden, like. 314 00:19:44,66.4318809 --> 00:19:54,406.4318809 Why is this X, Y, and Z? Why is wine from really all of a sudden showing up everywhere? People are talking about, well, probably inside, influencing, marketing. 315 00:19:54,456.4318809 --> 00:19:56,56.4308809 yeah, that's how they spend their money. 316 00:19:56,826.4308809 --> 00:19:57,466.4308809 I'm all right with that. 317 00:19:58,156.4308809 --> 00:19:58,626.4298809 I'm fine with that. 318 00:19:58,626.4298809 --> 00:20:00,46.4298809 I am more than fine with that. 319 00:20:00,146.4308809 --> 00:20:14,336.4298809 And FYI, one of the great reasons to work in the wine trade is that this happens the people who get invited around the world consistently are people who are actually wine buyers at grocery stores and wine shops, or even just working there. 320 00:20:14,336.4308809 --> 00:20:19,96.4308809 you will get trips, you will be offered to do a lot of fantastic things. 321 00:20:19,486.4308809 --> 00:20:22,646.4308809 And that is one of the great benefits of actually working in the wine trade. 322 00:20:22,746.4308809 --> 00:20:24,126.4308809 One of the many actually. 323 00:20:24,696.4308809 --> 00:20:30,106.4308809 Well, thank you for joining us today on the After School Wine Podcast. 324 00:20:30,126.4308809 --> 00:20:30,806.4308809 That's right. 325 00:20:31,286.4308809 --> 00:20:35,606.4298809 If you don't mind, just please, if you like this, tell somebody else. 326 00:20:35,976.4308809 --> 00:20:37,26.4308809 Let them know. 327 00:20:37,476.4308809 --> 00:20:38,296.4308809 you know, we love you. 328 00:20:39,106.4308809 --> 00:20:39,766.4308809 Love you. 329 00:20:39,796.4308809 --> 00:20:40,426.4308809 Cheers. 330 00:20:45,291.430881 --> 00:20:48,271.430881 Thanks for spending time with us on After Wine School. 331 00:20:48,811.430881 --> 00:20:55,921.429881 If you enjoyed today's episode, hit subscribe so you never miss out on more wine wisdom, tips, and laughs.
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