March 21, 2024 • 38 mins
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Ever wondered why some wines leave you reaching for the aspirin while others have you dancing with delight? Pop a cork with us as we sip on Sonder Wines and debunk the sulfite-headache myth once and for all. You'll be laughing your way to becoming a savvy sipper, as we blend humor with insight on all things wine, from the misunderstood 'natty wines' to the truth behind those pesky headaches. Plus, we'll even spill the beans on wine ingredients that could be the real party crashers.
Imagine pairing the perfect cheese with your favorite glass of vino—yes, we're talking a cheese lover's utopia. As we wax poetic about the future of Brie and share mouthwatering picks for your next charcuterie board, you'll feel like you're right there with us, sharing stories and savoring the raw truth about milk products. Get ready to add cheese maker to your resume, or at least impress your friends with some creamy, dreamy cheese board inspiration.
And for those with a thirst for knowledge as well as a good Merlot, we chew over the FDA's push for ingredient transparency on wine labels. It's a game-changer for allergy sufferers and anyone curious about what's really in their glass. We also explore how celebrity winemakers shake up the vineyard, from Clooney's latest venture to Pitt's grape escapades. It's a toast to the power of community support in the wine world and a call to embrace an abundance mindset, so let's raise our glasses to learning, toasting, and thriving together.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Bung pod, welcome back Wonderboy.
And we got Jazzy J.
What is a bone?
The whole of the barrel iscalled a bong hole.
Inside the bong hole is calleda bong wine with mayhem.
That's what it's about.
Speaker 2 (00:24):
Welcome Zoney, gang then gang 진행.
Well, it's one of your hosts.
Speaker 1 (00:52):
In the building.
Speaker 2 (00:54):
Yeah, here I feel like you need a cape, like.
Speaker 1 (01:04):
It's wonder boy too.
It's not even like the mainsuperhero, it's like the little
sidekick that's like Robin.
That's a little bitch boysidekick.
That's right, robin.
Speaker 2 (01:16):
Oh, my god, I love.
Speaker 1 (01:19):
Jazzy J.
Jazzy J is the main superhero.
I'm just a little bitchsidekick but yeah, I could be
like poison ivy.
Yeah, who's that again?
Speaker 2 (01:31):
Poison ivy.
Speaker 1 (01:32):
Yeah, who's poison ivy?
I don't know poison ivy.
Speaker 2 (01:34):
I yeah the one that controls the plants.
Oh Wow, yeah, you have a bitright head.
Speaker 1 (01:40):
You do have a bit of a green thumb.
Speaker 2 (01:42):
So there it is.
All right.
Speaker 1 (01:46):
No, if you haven't watched the main episode.
We are drinking a natty winetonight and we talked about
natty wine and what natty wineis.
Speaker 2 (01:54):
So would you like to go into what we're drinking,
what it, and give us the noteson it?
Speaker 1 (01:59):
This is the saunder wines.
It's 50% Grenoche noir and 50%Pickpool Blanc, co fermented
together in the same tank.
It is really good.
It's juicy.
My buddy in Oregon calls itjuice box.
He's been.
I.
He's like I've been on thisjuice box kick lately.
(02:21):
Man, I just love that.
Those porch pounders 11.5 baby11.5 a bv.
Yeah, it's really fucking good,Honestly actually I'm very
impressed.
Speaker 2 (02:32):
So I Said on the last episode I'm pretty sure this is
probably one of the firstnatural wines that I've had.
Haven't had many of them but Ifor a light wine.
It hits it.
I mean you say the grapevariety?
Speaker 1 (02:49):
Yeah, I blocked out Grenoche noir and Pickpool Blanc
.
Speaker 2 (02:51):
Yeah, okay, cool.
Speaker 1 (02:53):
Yeah, all from the southern Rhone region of France.
Originally nude, these grapesaren't, but these are from
Washington state.
Speaker 2 (03:01):
Yes, but yeah, I'm actually very impressed.
This is a great one.
I said by the pool side on ahundred and five day, chill this
baby down facts.
I Could drink this all day.
That's 11.5.
Give me four of these facts,let's go.
Let's go join the wine club.
Join the wine club.
Speaker 1 (03:22):
Yeah, saunder wine club.
We should we.
Yeah, we're gonna do a wineclub at some point, got it yeah?
Speaker 2 (03:31):
What is it gonna be called?
Speaker 1 (03:35):
Bung bitches.
Bunghole wine club.
Speaker 2 (03:40):
All right, so let's catch you guys up.
So we talked about Natty wine,we talked a little bit about
soul fights.
So, to sum up, the soul fights,because that's more.
Not saying natural wine isn'timportant, because that is a
huge topic, but Ian did a greatjob explaining it.
I'm not gonna have him explainit again because I know he won't
(04:02):
remember, so I'll remember justtake another 30 minutes of our
time.
We brought up soul fights, whichis a very big topic, I think,
because I listen to people.
Come into my tasting room thatI work at.
I don't own it, but maybe oneday I'll own own something, have
(04:25):
my name on it.
Besides this, yeah, whichactually I could just do this,
okay, so okay, but we want tomake it clear that soul fights
Aren't the reason why you'regetting headaches.
Soul fights are in a lot ofprocessed foods Dried fruits,
(04:47):
nuts, potato chips.
If you feel like soul fightsare the problem, please research
.
It is not the problem.
Nope, maybe try having it withfood.
Maybe try drinking some wateryeah and remember, when you go
wine tasting, to eat, to drinkwater, you're probably
(05:12):
dehydrated.
Yep, that's probably a mainreason why you have a headache.
It is not soul fights.
Another topic that we broughtup was People coming in and
saying, for example, I'mallergic to cabfronk.
Speaker 1 (05:30):
Go fuck yourself lies .
Speaker 2 (05:32):
I mean it is so, if you aren't aware, wine is a big
recipe for winemakers.
They don't have to specify whatis on or what they've done to
the wine or how they did it oranything like that.
So it's not Probably the wine.
Speaker 1 (05:53):
I'll be right back.
I forgot my zins.
Speaker 2 (05:56):
Oh Jesus continue.
It's probably not because ofthe wine itself.
It's that recipe that they madethat gave you that headache.
They could have added so manythings, including soul fight, or
yeah, soul fights.
Or say like Tan and powder.
Speaker 1 (06:18):
Tan and powder is one oak powder.
There's like basically the samething, but there's so many cell
stab like there's cell stab isterrible like so many I worked
with only one winery.
I've worked for like fivewineries and only one of them
that produces wine On like alarger scale than the other ones
(06:40):
.
Kind of they Put cell stab intheir wine before bottling it's
both stabilize the wine.
Speaker 2 (06:47):
Yeah, and that's a big thing for soul fights.
Speaker 1 (06:49):
I mean it's to stabilize your wine but the less
you add to the wine, the betteryour wine is gonna be, because
every time you move the wine, ifyou move the wine from like
with a pump or with gravity,from a tank to something else,
you're losing complexity at thatpoint and then so the less you
move the wine and the less youadd to the wine, the more
(07:12):
complexity and interesting yourwine is yes, you're gonna get
those natural flavors of thatspecific grape.
Speaker 2 (07:19):
Yeah so facts.
I just want to make that clear,especially for our patreon.
Speaker 1 (07:26):
So this kind of transitions started interject,
but this kind of transitionsinto our first kind of topics.
So we're gonna go going overtwo topics here in this patreon
episode.
We're gonna be talking aboutIngredient lists on the back of
wine bottles and then we'regonna be talking about the
extinction, possible extinction,of the free cheese, which is
(07:48):
gonna be really sad.
Speaker 2 (07:49):
Yeah, don't.
Speaker 1 (07:52):
But there's other soft cheeses out there.
There's other soft cheeses.
Speaker 2 (07:57):
Also, I'd like to bring up the topic that you know
more about, and that's veganwines.
Speaker 1 (08:03):
Oh shit, we can talk about vegan wines in the last
one.
Speaker 2 (08:06):
Yeah, which.
Yeah, I'm fine, but I just wantto bring that up again.
Speaker 1 (08:12):
Okay, the vegan thing .
Let's do that first, because Ifeel like that has some most
questions.
Speaker 2 (08:19):
Vegan.
Again, this is a topic I'm notvery knowledgeable about.
Ian might say some things I'maware of, but this is all on him
.
Speaker 1 (08:29):
On that side of things, so if you're a vegan D
and it really depends on whatkind of a Gandhi you are you
could be a V Gandhi that is Morebased on the ethical side, the
Euro vegan, because you don'tlike the usage of animals,
period, and anything that youconsume or wear, which, if you
(08:53):
don't wear.
Settle down then yeah, maybeyou should just be making your
own clothes.
Speaker 2 (09:02):
But and it's our cute , let me know.
Speaker 1 (09:06):
But so most, most V Gandhi's, I feel like, are more
in the realm of I just don't eatit or consume it Anything else.
I'm not an ethical V Gandhi, itis Just not something that I
eat.
So vegan wines what is it?
Why is a wine not vegan?
(09:27):
Because it is liquid Wine, doesnot come from animals, so it's
a fruit but I do have a I Ihonestly have a question for
vegans, or V Gandhi's as I callthem.
If you know that that movieScott Pilgrim versus the world,
(09:47):
so that comes from.
It's hilarious.
He gets vegan powers becausehe's V?
V Gandhi anyways.
So gosh that movie.
Gosh that movie.
If a wine is Vegan friendly, itmeans they did not use things
such as egg whites, fish bladderand pig intestine to Find their
(10:11):
wines.
What is finding it is takingout the small little microscopic
Particles in the wine that cansometimes make wine cloudy here
and there.
I have never worked for awinery that has done fish
bladder or pig intestine, butI've done egg whites.
(10:32):
Usually this is done before youfilter, so those Products will
not be physically in the winebottle when you have the wine.
So you don't have to worryabout any weird flavors or
anything Weird in the wineperiod.
You're just drinking liquidBecause it is filtered out.
The finding happens before youfilter everything.
(10:54):
So let me make that super clear.
But if you're, if you're veganand you really love Spanish red
wines, you're gonna have sometrouble finding Wines that are
not fine with egg whites,because Rioja it's an area in
(11:15):
Spain where Temporneo is fromthey exclusively, exclusively,
use egg whites to find theirwines and that takes out a lot
of phenolic bitterness at theend of the wine, really to hone
in the wine drinking experienceand make it the wine as
beautiful as it could possiblybe To the wine drinker.
That is the reason for the eggwhites, or the fish bladder, or
(11:39):
the fucking pig intestineanother.
It's.
I've only heard of the last two, the pig intestine and the fish
bladder.
I've only heard of it.
I've never Experienced makingwine in that way.
Speaker 2 (11:55):
You're making your wine like that.
You are so messed up.
Send it to me so I can try it.
Speaker 1 (12:02):
But that being said, like a, the fish bladder and the
pig intestine cannot be aphysical.
I'm trying to get it here.
It has to be liquid, right?
It can't.
It can't be like a physicalthing.
So you're not filtering, you'renot actually putting a pig
intestine on the tank andfiltering it through an actual
(12:25):
intestine.
You, it is a liquid that you'readding to the wine and mixing
it in there, making sure it'shomogenized in there before you
filter it out.
So Whenever you find a wine,there's always going to be
Sediment or residue left over inthe tank.
At least you hope so, becausethat means it worked right.
(12:48):
So that's what egg whites do.
I've used egg whites a fewtimes, but mostly people fine
with Bentonite.
Clay has been the yeah, thewhole egg white thing is really
to take out phenolic bitternessat the end of wines.
You could pause and it's prettymuch exclusively used with red
(13:11):
wines, but some people use it inwhites too.
But, yeah, rioja, spain uses itand pretty much all of their
all their red, especially Lopeza heredia, one of the biggest
and most famous producers ofRioja.
They make amazing Tempranillowines.
(13:31):
They always use egg whites andall their wines.
So, that being said, theirwines tastes great.
So there is that, yeah, so thatthat's Veganism in wine and
there's.
So my challenge to vegans, orthe vegan these, as I call them
sometimes, is they usually likethe use of biodynamic or organic
(13:55):
grapes.
But the thing with biodynamicsis you are using animals to Grow
your grapes.
You're not adding their, theirparticles in the soil, but
you're using them as workingtools, whether it be goats or
horses or cows or chickens, tofertilize or something like that
(14:17):
.
Usually, horses and cows areused to hoe your your vineyard
and the olden days, if you wantto go that deep.
Speaker 2 (14:29):
And still used.
Speaker 1 (14:30):
I mean, yeah, some people do still do kind of wild
to do that still with all thistechnology.
But yeah, so my, my challengeof vegans with drinking wine, if
you're really that particularInto it, are you making sure
that the wine isn't biodynamicbecause that has the use of
animals and fertilizer and theirpoop In the soil to grow the
(14:54):
grapes?
So that's my challenge.
I don't understand that wholethinking so technically your
wines.
In my opinion, if you're anethical vegan, then your the
whole biodynamic thing is notvegan technically.
Speaker 2 (15:09):
Yeah, technically in my opinion, so I'm still using
animal product.
Speaker 1 (15:13):
You're still using animals to make wine.
You're just growing grapes.
So you're not putting theanimal products into your wine
like you're not, you knowconsuming the grape getting it,
which is the grapes areconsuming it, though off the
fertilizer and where does it end?
Where does it start?
Is it the chicken or is it theegg?
Is it the, is it the goat or isit the wine?
(15:34):
Who?
Speaker 2 (15:34):
knows, is it the goat or is it the brie?
Speaker 1 (15:37):
Oh, speaking of brie this is so stressful.
Speaker 2 (15:44):
This is really stressful.
I need to drink to this one.
Speaker 1 (15:48):
I'm not gonna cheers to it though.
Speaker 2 (15:49):
I'm not cheers into that.
Breachies gonna extinct peopleso the other day, I you know,
okay, I I Saw a post.
Yes, I relied this on socialmedia, but I did follow up with
it.
Speaker 1 (16:07):
So I read the article .
I clicked on it.
I read the article.
Speaker 2 (16:13):
So I read a post that said brie cheese is going
extinct.
I Am cheese fanatic me too.
Speaker 1 (16:23):
Breachies is a Cornerstone to your charcuterie
board.
It is I mean it's go with whatperfect.
Speaker 2 (16:30):
It goes with everything.
Throw a little jelly on thereor throw a big jam cracker, you
know, could do it all day.
So the concept behind this isthat the what was it?
The yeast or whatever?
It's a bacterium, the bacteriabacteria that goes on to or that
(16:50):
helps make this brie brie.
Speaker 1 (16:55):
She's asked a mold, and with mold you need a certain
bacteria for each cheese.
Speaker 2 (17:00):
Well, that particular bacteria is actually going
extinct, like it's literallybeing Used.
Speaker 1 (17:08):
It's kind of like if anyone that listens to this has
ever or ever if they know aboutkombucha and how to make
kombucha.
You need a scoby, which is amother Yeast bacteria making
sourdough.
Yeah, yeah, thank you.
That's that's a lot more.
Yes, that's a lot morerelatable.
Speaker 2 (17:30):
Yeah, so you have your mother yeast and then you
go face off that well the mother.
Speaker 1 (17:37):
Brittle apparently can only use the same bacteria
so many times yes, so Apparentlyokay.
Speaker 2 (17:46):
So that was according to the French and which is like
the main domain.
Speaker 1 (17:53):
Yeah the French are really upset because they that's
our cheese and wine is theirculture the word charcuterie.
Charcuterie is French, it meansmeat and cheese.
Speaker 2 (18:09):
Literally, You're just so bougie.
Speaker 1 (18:12):
I'm not making that up, that's just true.
Speaker 2 (18:14):
I know, but you pronounced it so well.
Speaker 1 (18:15):
Schachelschli.
Speaker 2 (18:18):
All right, settle down there.
Boom, but yeah.
So apparently Ian was readingthis article earlier that was
explaining that they are tryingto come up with something to be
able to continue it.
Speaker 1 (18:34):
They're creating another bacterium that is very
similar to it, but they did saythe taste and the texture.
Are we going?
Speaker 2 (18:41):
to be the same.
Speaker 1 (18:42):
Yeah, experts are saying that it's not going to be
the same, so that's sad.
Speaker 2 (18:49):
Buy your breed, I guess.
Speaker 1 (18:51):
Buy all of the breed.
Speaker 2 (18:52):
Buy all of the breed it's like talk about anxiety?
Yeah, I hate it, it's all likeit's breed and like a couple
other cheeses.
It's not like a couple othercheeses, and then maybe I'll
grab breed.
Speaker 1 (19:08):
Top five.
Top five cheeses right now.
What's your top five?
Speaker 2 (19:13):
A charcuterie board Smokuda Breed.
Speaker 1 (19:15):
Let's go.
Speaker 2 (19:18):
I like the crumbly, the one that comes in the circle
.
Speaker 1 (19:21):
Borson cheese.
Speaker 2 (19:22):
Maybe yes, I think that's it.
Speaker 1 (19:23):
Fuck me up with that.
Speaker 2 (19:25):
Oh, so good.
Speaker 1 (19:27):
Is it garlic and herbs in it?
Speaker 2 (19:28):
Oh, yes, that's the one.
Damn, oh damn, that's my numberone.
Speaker 1 (19:35):
You got one more right.
You just named four.
Speaker 2 (19:38):
I named three.
Speaker 1 (19:39):
You named three, so you got two more.
Speaker 2 (19:43):
Top five.
Good cheddar cheese is always Ilove, like a smoked cheese.
Speaker 1 (19:49):
Any smoked cheese, smoked cheddar, yeah, yeah.
Speaker 2 (19:51):
I'm here for.
Speaker 1 (19:52):
Yeah.
Speaker 2 (19:56):
I don't know.
I'm being put on the spot Doyou know five cheeses.
I just ate them.
Speaker 1 (20:02):
Let me give you, I give you my top five.
Speaker 2 (20:05):
Go.
Speaker 1 (20:06):
I love aguda, although I'm not a huge.
I didn't have good, I did havegood Smoke.
It was your number one,although I would.
Speaker 2 (20:12):
Good is definitely my favorite.
Speaker 1 (20:14):
I would go without the smoked.
I do like the double, like thecreamy Gouda, okay.
Speaker 2 (20:23):
That's a whole.
I feel like that's like a bigfan, I mean it's a different
vibe.
Yeah, smoke good.
Compared to like creamy Goudais like two different Goudas.
Yeah, like it's not even thesame.
Speaker 1 (20:36):
But they're all pretty good.
They are pretty good Okay.
Speaker 2 (20:41):
I would put that like creamy Gouda for me Like a good
creamy.
Yeah.
Speaker 1 (20:46):
Breeze, another one for me.
Speaker 2 (20:48):
Yeah.
Speaker 1 (20:49):
So I'm two on the cream right there, borson.
Borson is my number one, thisguy being number one.
Speaker 2 (20:53):
You've said that before.
Speaker 1 (20:55):
The garlic and herb Borson is fucking phenomenal.
Speaker 2 (20:57):
I like the farmhouse cheese that we used to have, or
that a winery has Actually somewine.
A lot of wineries have it.
I like that one.
Speaker 1 (21:08):
Yeah.
Speaker 2 (21:08):
Oh, and balsamic.
Speaker 1 (21:10):
Balsamic what oh, balsamic?
Speaker 2 (21:13):
It's, I don't remember the kind.
Speaker 1 (21:15):
Okay.
Speaker 2 (21:16):
I just know I can buy it at Safeway.
Speaker 1 (21:18):
There you go.
I like Gruyere, and Manchego isa good one.
Speaker 2 (21:24):
Well, you're getting really fancy.
Speaker 1 (21:25):
I'm at like white trash over here I like a Gruyere
and, yeah, a good Manchego,although Manchego can be kind of
funky sometimes.
Some good, some goat cheesewith some like blackberry, like
jam.
Speaker 2 (21:42):
Oh God.
Speaker 1 (21:43):
That shit's fire the jams too.
Speaker 2 (21:46):
They just slapped.
So that was my top five, sammade a pepper jelly this year
and we just used the last of itlast night.
Speaker 1 (21:53):
Pepper jelly, oh so good or no.
Speaker 2 (21:56):
It was this morning, I think it was this morning, but
we've been doing like toastcream cheese.
Speaker 1 (22:02):
Yeah.
Speaker 2 (22:03):
With a little which goes on to my next pepper jelly
and then like an egg and bacon,but cream cheese like, put that
on a bagel, Fuck me up everytime.
Or even, just, like for yourcharcuterie, whip a little
smoked salmon in that baby.
Speaker 1 (22:20):
Yeah, although I can't eat salmon.
Speaker 2 (22:23):
I can fuck with cream cheese any day.
Speaker 1 (22:26):
Yeah, I love cream cheese.
It's fire.
Yeah, put that on everything.
Speaker 2 (22:31):
Have you ever had like?
Speaker 1 (22:32):
have you had the cheese?
That's so.
Have you ever purchased rawmilk before?
Speaker 2 (22:36):
Yes.
Speaker 1 (22:37):
That's not pasteurized, yes, so.
Speaker 2 (22:39):
To make mozzarella.
Speaker 1 (22:40):
Yeah, so like on the top they have that little kind
of has a cream on top with onsome toast it's fire.
It's fire.
Huh, it's really good.
Speaker 2 (22:49):
Fascinating.
Speaker 1 (22:52):
It's been married to a very natural sort of person
Human, human, organic kind ofperson and she did not like the
whole pasteurized milk thing, soshe got raw milk, so would you
like scoop it?
Speaker 2 (23:04):
off and then it would just like add more.
Speaker 1 (23:06):
No it wouldn't add more, like you mean, like the
cream on top.
Speaker 2 (23:10):
Yeah, would it be like a one time wonder?
Speaker 1 (23:13):
It's a one time thing .
Take the cream off, put on sometoast, okay, it's bomb.
Speaker 2 (23:19):
Interesting.
Speaker 1 (23:22):
Super fucking good though.
Speaker 2 (23:25):
Alright, the next topic.
Now that we're telling you thebad news, let's go to some other
news.
You wanted to talk about labels.
Speaker 1 (23:35):
Yeah, I'm not really a fan of labels.
You know, I'm neitherRepublican nor Democratic, so
I'm Democrat, although I amDemocratic, but not Democrat or
Republican.
I'm purple.
I don't like labels, but whenit comes to wine, labels are
important.
So there is a thing with thewhole natural wine and
(23:58):
conventional wine conversation.
This was brought up when I wasfirst getting into the wine
industry about six years ago,where people were starting to
put ingredients on the back ofthe wine bottles and so the FDA
(24:19):
kind of teased this idea out tosee what would happen if, you
know, winemakers were to puttheir ingredients list on the
back of their bottle.
And there's a huge backlash.
And who were the loudest voicesin wine?
I wonder, who owns JustinCoca-Cola?
(24:40):
Come on, so a lot of Coca-Colaowns a decent amount of I can
say a lot.
Speaker 2 (24:53):
They own a few wine brands.
Everybody has money.
A hastone, a winery, yeah.
Speaker 1 (24:58):
George Clooney is coming out with one Rose and
Provence, so original.
I don't know if we talked aboutthe George Clooney thing.
I did a post on it with thearticle in the background
talking about how people feltabout it, and there was a lot of
people saying fuck GeorgeClooney.
So I love the Ocean's movies.
(25:19):
I love George Clooney.
George Clooney is dope.
It's hot as fuck I Okay.
So going to the, I was about togo on a tangent here and we
don't have time for that To Okay, we'll do the tangent after
this wine thing.
Well, that was almost the endof the topic.
It was basically the idea thatFDA wanted to put the
(25:42):
ingredients list on the back ofwine bottles.
Natural winemakers, of course,are like fuck yeah, do it.
Boutique winemakers who don'tadd a lot they're lower
intervention are like fuck yeah,do it.
But a lot of these big winelabels that added a ton of shit
to their wines are superresistant.
They're the ones that have allthe money and they it's similar
(26:07):
to putting like ingredients liston like I don't know, like big
pharma stuff, you know, Like arethey cutting their ingredient
list?
Who knows?
They're probably cutting itbecause every drug dealer cuts.
That's how you make a profit.
Cocaine used to be cut withvitamin C and caffeine pills.
(26:27):
That's how the drug dealersmade money.
Now it's cut with fentanyl andthat's why people are dying.
Go back to caffeine and vitaminC pills.
Okay, cocaine dealers.
That being said, I've never hadcocaine in my life, but anyways
, but for From a medical stance.
Speaker 2 (26:49):
Please cut that out.
Speaker 1 (26:51):
Seriously, stop doing that stupid shit.
There's a lot of people that docoke and they're dying.
But with wine stuff, like, I'mvery much for labels on the
ingredient list on the back oflabels.
I like the idea.
Some natural producers I'veseen already do it just based
(27:13):
off of like okay, this is whatwe want.
So they're saying they'reputting their voice in and
putting on the back of thelabels and they're saying let's
do this, which is cool, and Ilike that idea.
Speaker 2 (27:24):
I mean, I agree you have to put your ingredients on
everything else, like, why is itthe only thing that's?
I get it, but like I don't,yeah, yeah, and things are
important.
I mean, if you don't look atthem, definitely start looking
at them.
I mean, you learn a lot aboutwine just by the back of the
(27:48):
label.
Speaker 1 (27:49):
Yep, you do, and I'm very much for adding ingredients
on the back.
I think people should be upfront about what they're doing,
especially in wine, becausethere's so many things that the
public they don't know aboutthat goes into the wine and they
could be allergic to it, likefor me when I go to the grocery
store, because I do buy winefrom grocery stores for my
(28:12):
everyday drinking wines, like myTuesday night wine or my
Wednesday night wine, whatever.
If I'm in the mood to havingwine that evening, I'm going to
open a wine that's cheap and Idon't care about, but that
tastes good.
Yes totally, and so I want Iknow I have certain labels I go
to For me that's in Washingtonstate, that's hedges the C.
(28:35):
Is it called CSW, I think Idon't know CWS, cws and also
Clodela Siete from Argentina andalso a lot of Spanish stuff.
That's what I buy for myeveryday drinking stuff.
But I would like personally toknow if I'm going to have a
reaction to this, because I doget a reaction from tan and
(28:56):
powder.
A lot of people don't but I doand it gives me a headache.
My sinuses start to close up,my hands swell up like the
sausages.
Speaker 2 (29:07):
It's not sulfites and it's not the sulfites people.
Speaker 1 (29:09):
It's everything else I put into the fucking wine, All
the bullshit that they'rehiding.
Speaker 2 (29:14):
Again, it's one big recipe and you know people keep
their recipes quiet.
I get that, but at the sametime you know if you're allergic
to something major.
Speaker 1 (29:27):
Yeah, I'd like to know.
So, that being said, we'regoing to go a little over time
here with the next topic,because I brought it up and it
was a tangent and honestly I oweyou guys more time because
you've got.
Speaker 2 (29:45):
You always deserve more time.
Speaker 1 (29:47):
I've been slacking on releasing the Patreon episodes.
Speaker 2 (29:51):
I've been swamped with a lot of things We've been
trying to get updated on a lotof stuff, including the merch.
We're trying to get you guysout some newsletters that we've
been working on and there's justa lot of like marketing that
we've had to work on.
Speaker 1 (30:10):
Lots of things in motion.
Speaker 2 (30:12):
A lot of things in motion for the good, but just
work with us a little bit.
Speaker 1 (30:17):
Yeah, trying to get everything out to you guys.
Speaker 2 (30:19):
We have 40-hour jobs and so many other things beyond
that.
I showed him my calendarearlier, and even to sit here
for two hours or however long ittakes, it's time-consuming,
especially when it's taking awayfrom my significant other as
(30:39):
well 1,000% so we're workingwith you guys, we're trying to
do it.
Speaker 1 (30:46):
We've also got to make a living, so please
continue with the numbers, yeahwe're trying to do it and we
will do it Because we love youguys and we thank you.
So this next topic GeorgeCooney.
George Cooney is coming outwith a wine brand.
Speaker 2 (31:02):
Yeah, I saw it, it is interesting.
Speaker 1 (31:05):
I did post it on social media.
I asked people what theythought.
A lot of people were resistant.
Speaker 2 (31:11):
Why.
Speaker 1 (31:12):
Well, it's people within the wine community.
So here's my thought on thisyou either have the mindset of
abundance or you have themindset of scarcity, and I've
(31:34):
seen the most successful peoplenot only within the wine
industry, but music industry, etcetera, et cetera, when they
feel like things are gettingdiluted or whatever.
There is a vast difference inthe mindset of certain people.
So when you're in the mindsetof abundance and you celebrate
(31:58):
more coming into the industry,there might be the thing called
karma that helps you out, and alot of people in the mindset of
scarcity, they seem to lose.
Speaker 2 (32:11):
And my thought is is like I get that, he has money, I
get that there's.
I'm not saying that doesn'thelp you.
Good for him, he worked for it,but it's the jealousy concept
that really hurts me to.
You know, it's like we're alltrying, but we're all trying to
(32:33):
find our path and the onlyperson that's gonna hold you
back is you.
Not to give you like a lifelesson on this but-.
Speaker 1 (32:40):
It's true, though.
Speaker 2 (32:41):
He worked for what he's doing.
He has a career in acting and-.
Speaker 1 (32:48):
He seems to like wine .
Speaker 2 (32:50):
And he was successful with it.
And you know what?
Now he has money to create awinery and create this wine
label.
Don't we already have so muchhate in this world?
Speaker 1 (33:02):
And don't shit on people for doing a creative
project, and even if it's a sideproject or a side hobby, who
cares?
Speaker 2 (33:08):
It's just like-.
Speaker 1 (33:09):
It's definitely a hobby, it's-.
Speaker 2 (33:11):
And it's just like what we're doing here.
It's like we're trying tocreate a dream and yeah, we
don't have a lot of money tojust go out and make a whole
producing room and do all thisstuff, but we're still trying,
we're still working for it andthat's the biggest thing is that
he's just fortunate because hewas an actor and now he has the
(33:34):
money.
But you gotta give him somelenience that he also worked to
become an actor.
He also worked to be proud ofthese people.
Stop hating on so many peopleLike you don't need to like
their wine, but some peoplemight.
Who cares?
Speaker 1 (33:53):
Yeah, I also found it interesting the I guess the
economic climate that he startedthe winery in.
Yeah, that's it.
That stood out to me because usin the wine industry there is a
big recession going on withwine purchasing and-.
Speaker 2 (34:12):
Everywhere.
Speaker 1 (34:13):
Like, yeah, everywhere is global.
It's not just the US, it's inFrance.
The French people are takingout, the government is taking
out vineyards in South of France.
Speaker 2 (34:24):
They're literally going in protest.
Speaker 1 (34:25):
Bordeaux.
Farmers and vineyard workersare protesting in Bordeaux,
seeing the costs are way toohigh.
So it's like it's not-.
The wine industry is inrecession currently and it
doesn't seem to get any better.
I think there is like a globalrecession going on, something
(34:46):
like that.
Speaker 2 (34:46):
Well, especially for wine.
I mean, wine is such a you knowit's a luxury item.
It's something that people andI've said it in the past that
people you know, you know aboutwine and you can get anyone off
about it, yeah, but the conceptbehind this industry is also so
(35:08):
much more than that.
And yeah, there's everybodystruggling.
I get that in this like timewe're in, and it's weird to
think that we're in this timeand that you know all this could
be a movie one day, but at thesame time, like, support local,
(35:30):
give each other a break, yeah,and just stop being so fucking
negative.
Speaker 1 (35:35):
Yeah, I'm tired of it and anything that will Support
each other will help us.
And anything that will getpeople to drink more wine or
purchase more wine, I'm all for.
Speaker 2 (35:46):
And if you're depressed, drink more wine.
Speaker 1 (35:49):
And go to therapy.
And go to therapy if you'rehappy, drink more wine.
And go to therapy.
Speaker 2 (35:56):
Someone's a big therapy advocate.
Speaker 1 (35:58):
Everyone should go to therapy.
I think so.
Speaker 2 (36:03):
No, that's why I have friends.
Speaker 1 (36:05):
Yeah, and therapists are great, but anything that
will get people to you purchasemore wine and drink more wine,
like I'm all for.
And George Clooney wants tostart a project in Provence,
which Provence is the leadingproducer of Rosé stemming from
the Grenache Great Variety,which I am a huge fucking fan of
(36:27):
.
I love Provence style.
His homie, brad Pitt, hasMiravol that he started with
Angelin Jolie when they weretogether.
Now they're not together, butBrad still has the brand and
Post Malone has a Provence Roséas well.
Like there's a lot of thesecelebrities that get into the
(36:49):
wine game and they want tocreate a label and so that's.
I'm totally fine with thatbecause, honestly, miravol is
not a bad wine in my opinion.
It's cheap.
It has an interesting, funbottle silhouette that makes it
fun to drink with other people,especially if you're having a
(37:12):
big party or whatever.
It's a cost, effective, good,decent Rosé.
Like it's not bad at all.
And I think George Clooney itseems like, based off of his
brand name, which I don'tremember, it's French, there's
about four words in it it seemslike he is going on the higher
(37:33):
tier of Provence Rosé's.
That's what it seems like, andso it seems like it's quality.
But there was a lot of backlashon the post that I put up on
Instagram asking people'sthoughts.
Most people in the wineindustry most of them were.
They were not keen to it, butI'm like, hey, interesting,
(37:56):
whatever.
I mean, a lot of people justdon't want competition.
But that being said, I go backto the.
What I opened with was you havea mindset of scarcity or a
mindset of abundance and you canleverage that however you want.
Yeah, on that note, cheers.
Speaker 2 (38:13):
Cheers, Cheers.
Speaking of.
Thank you so much for watchingand have a good day you.
Bung pod, welcome back Wonderboy.
And we got Jazzy J.
What is a bone?
The whole of the barrel iscalled a bong hole.
Inside the bong hole is calleda bong wine with mayhem.
That's what it's about.
Speaker 2 (00:24):
Welcome Zoney, gang then gang 진행.
Well, it's one of your hosts.
Speaker 1 (00:52):
In the building.
Speaker 2 (00:54):
Yeah, here I feel like you need a cape, like.
Speaker 1 (01:04):
It's wonder boy too.
It's not even like the mainsuperhero, it's like the little
sidekick that's like Robin.
That's a little bitch boysidekick.
That's right, robin.
Speaker 2 (01:16):
Oh, my god, I love.
Speaker 1 (01:19):
Jazzy J.
Jazzy J is the main superhero.
I'm just a little bitchsidekick but yeah, I could be
like poison ivy.
Yeah, who's that again?
Speaker 2 (01:31):
Poison ivy.
Speaker 1 (01:32):
Yeah, who's poison ivy?
I don't know poison ivy.
Speaker 2 (01:34):
I yeah the one that controls the plants.
Oh Wow, yeah, you have a bitright head.
Speaker 1 (01:40):
You do have a bit of a green thumb.
Speaker 2 (01:42):
So there it is.
All right.
Speaker 1 (01:46):
No, if you haven't watched the main episode.
We are drinking a natty winetonight and we talked about
natty wine and what natty wineis.
Speaker 2 (01:54):
So would you like to go into what we're drinking,
what it, and give us the noteson it?
Speaker 1 (01:59):
This is the saunder wines.
It's 50% Grenoche noir and 50%Pickpool Blanc, co fermented
together in the same tank.
It is really good.
It's juicy.
My buddy in Oregon calls itjuice box.
He's been.
I.
He's like I've been on thisjuice box kick lately.
(02:21):
Man, I just love that.
Those porch pounders 11.5 baby11.5 a bv.
Yeah, it's really fucking good,Honestly actually I'm very
impressed.
Speaker 2 (02:32):
So I Said on the last episode I'm pretty sure this is
probably one of the firstnatural wines that I've had.
Haven't had many of them but Ifor a light wine.
It hits it.
I mean you say the grapevariety?
Speaker 1 (02:49):
Yeah, I blocked out Grenoche noir and Pickpool Blanc
.
Speaker 2 (02:51):
Yeah, okay, cool.
Speaker 1 (02:53):
Yeah, all from the southern Rhone region of France.
Originally nude, these grapesaren't, but these are from
Washington state.
Speaker 2 (03:01):
Yes, but yeah, I'm actually very impressed.
This is a great one.
I said by the pool side on ahundred and five day, chill this
baby down facts.
I Could drink this all day.
That's 11.5.
Give me four of these facts,let's go.
Let's go join the wine club.
Join the wine club.
Speaker 1 (03:22):
Yeah, saunder wine club.
We should we.
Yeah, we're gonna do a wineclub at some point, got it yeah?
Speaker 2 (03:31):
What is it gonna be called?
Speaker 1 (03:35):
Bung bitches.
Bunghole wine club.
Speaker 2 (03:40):
All right, so let's catch you guys up.
So we talked about Natty wine,we talked a little bit about
soul fights.
So, to sum up, the soul fights,because that's more.
Not saying natural wine isn'timportant, because that is a
huge topic, but Ian did a greatjob explaining it.
I'm not gonna have him explainit again because I know he won't
(04:02):
remember, so I'll remember justtake another 30 minutes of our
time.
We brought up soul fights, whichis a very big topic, I think,
because I listen to people.
Come into my tasting room thatI work at.
I don't own it, but maybe oneday I'll own own something, have
(04:25):
my name on it.
Besides this, yeah, whichactually I could just do this,
okay, so okay, but we want tomake it clear that soul fights
Aren't the reason why you'regetting headaches.
Soul fights are in a lot ofprocessed foods Dried fruits,
(04:47):
nuts, potato chips.
If you feel like soul fightsare the problem, please research
.
It is not the problem.
Nope, maybe try having it withfood.
Maybe try drinking some wateryeah and remember, when you go
wine tasting, to eat, to drinkwater, you're probably
(05:12):
dehydrated.
Yep, that's probably a mainreason why you have a headache.
It is not soul fights.
Another topic that we broughtup was People coming in and
saying, for example, I'mallergic to cabfronk.
Speaker 1 (05:30):
Go fuck yourself lies .
Speaker 2 (05:32):
I mean it is so, if you aren't aware, wine is a big
recipe for winemakers.
They don't have to specify whatis on or what they've done to
the wine or how they did it oranything like that.
So it's not Probably the wine.
Speaker 1 (05:53):
I'll be right back.
I forgot my zins.
Speaker 2 (05:56):
Oh Jesus continue.
It's probably not because ofthe wine itself.
It's that recipe that they madethat gave you that headache.
They could have added so manythings, including soul fight, or
yeah, soul fights.
Or say like Tan and powder.
Speaker 1 (06:18):
Tan and powder is one oak powder.
There's like basically the samething, but there's so many cell
stab like there's cell stab isterrible like so many I worked
with only one winery.
I've worked for like fivewineries and only one of them
that produces wine On like alarger scale than the other ones
(06:40):
.
Kind of they Put cell stab intheir wine before bottling it's
both stabilize the wine.
Speaker 2 (06:47):
Yeah, and that's a big thing for soul fights.
Speaker 1 (06:49):
I mean it's to stabilize your wine but the less
you add to the wine, the betteryour wine is gonna be, because
every time you move the wine, ifyou move the wine from like
with a pump or with gravity,from a tank to something else,
you're losing complexity at thatpoint and then so the less you
move the wine and the less youadd to the wine, the more
(07:12):
complexity and interesting yourwine is yes, you're gonna get
those natural flavors of thatspecific grape.
Speaker 2 (07:19):
Yeah so facts.
I just want to make that clear,especially for our patreon.
Speaker 1 (07:26):
So this kind of transitions started interject,
but this kind of transitionsinto our first kind of topics.
So we're gonna go going overtwo topics here in this patreon
episode.
We're gonna be talking aboutIngredient lists on the back of
wine bottles and then we'regonna be talking about the
extinction, possible extinction,of the free cheese, which is
(07:48):
gonna be really sad.
Speaker 2 (07:49):
Yeah, don't.
Speaker 1 (07:52):
But there's other soft cheeses out there.
There's other soft cheeses.
Speaker 2 (07:57):
Also, I'd like to bring up the topic that you know
more about, and that's veganwines.
Speaker 1 (08:03):
Oh shit, we can talk about vegan wines in the last
one.
Speaker 2 (08:06):
Yeah, which.
Yeah, I'm fine, but I just wantto bring that up again.
Speaker 1 (08:12):
Okay, the vegan thing .
Let's do that first, because Ifeel like that has some most
questions.
Speaker 2 (08:19):
Vegan.
Again, this is a topic I'm notvery knowledgeable about.
Ian might say some things I'maware of, but this is all on him
.
Speaker 1 (08:29):
On that side of things, so if you're a vegan D
and it really depends on whatkind of a Gandhi you are you
could be a V Gandhi that is Morebased on the ethical side, the
Euro vegan, because you don'tlike the usage of animals,
period, and anything that youconsume or wear, which, if you
(08:53):
don't wear.
Settle down then yeah, maybeyou should just be making your
own clothes.
Speaker 2 (09:02):
But and it's our cute , let me know.
Speaker 1 (09:06):
But so most, most V Gandhi's, I feel like, are more
in the realm of I just don't eatit or consume it Anything else.
I'm not an ethical V Gandhi, itis Just not something that I
eat.
So vegan wines what is it?
Why is a wine not vegan?
(09:27):
Because it is liquid Wine, doesnot come from animals, so it's
a fruit but I do have a I Ihonestly have a question for
vegans, or V Gandhi's as I callthem.
If you know that that movieScott Pilgrim versus the world,
(09:47):
so that comes from.
It's hilarious.
He gets vegan powers becausehe's V?
V Gandhi anyways.
So gosh that movie.
Gosh that movie.
If a wine is Vegan friendly, itmeans they did not use things
such as egg whites, fish bladderand pig intestine to Find their
(10:11):
wines.
What is finding it is takingout the small little microscopic
Particles in the wine that cansometimes make wine cloudy here
and there.
I have never worked for awinery that has done fish
bladder or pig intestine, butI've done egg whites.
(10:32):
Usually this is done before youfilter, so those Products will
not be physically in the winebottle when you have the wine.
So you don't have to worryabout any weird flavors or
anything Weird in the wineperiod.
You're just drinking liquidBecause it is filtered out.
The finding happens before youfilter everything.
(10:54):
So let me make that super clear.
But if you're, if you're veganand you really love Spanish red
wines, you're gonna have sometrouble finding Wines that are
not fine with egg whites,because Rioja it's an area in
(11:15):
Spain where Temporneo is fromthey exclusively, exclusively,
use egg whites to find theirwines and that takes out a lot
of phenolic bitterness at theend of the wine, really to hone
in the wine drinking experienceand make it the wine as
beautiful as it could possiblybe To the wine drinker.
That is the reason for the eggwhites, or the fish bladder, or
(11:39):
the fucking pig intestineanother.
It's.
I've only heard of the last two, the pig intestine and the fish
bladder.
I've only heard of it.
I've never Experienced makingwine in that way.
Speaker 2 (11:55):
You're making your wine like that.
You are so messed up.
Send it to me so I can try it.
Speaker 1 (12:02):
But that being said, like a, the fish bladder and the
pig intestine cannot be aphysical.
I'm trying to get it here.
It has to be liquid, right?
It can't.
It can't be like a physicalthing.
So you're not filtering, you'renot actually putting a pig
intestine on the tank andfiltering it through an actual
(12:25):
intestine.
You, it is a liquid that you'readding to the wine and mixing
it in there, making sure it'shomogenized in there before you
filter it out.
So Whenever you find a wine,there's always going to be
Sediment or residue left over inthe tank.
At least you hope so, becausethat means it worked right.
(12:48):
So that's what egg whites do.
I've used egg whites a fewtimes, but mostly people fine
with Bentonite.
Clay has been the yeah, thewhole egg white thing is really
to take out phenolic bitternessat the end of wines.
You could pause and it's prettymuch exclusively used with red
(13:11):
wines, but some people use it inwhites too.
But, yeah, rioja, spain uses itand pretty much all of their
all their red, especially Lopeza heredia, one of the biggest
and most famous producers ofRioja.
They make amazing Tempranillowines.
(13:31):
They always use egg whites andall their wines.
So, that being said, theirwines tastes great.
So there is that, yeah, so thatthat's Veganism in wine and
there's.
So my challenge to vegans, orthe vegan these, as I call them
sometimes, is they usually likethe use of biodynamic or organic
(13:55):
grapes.
But the thing with biodynamicsis you are using animals to Grow
your grapes.
You're not adding their, theirparticles in the soil, but
you're using them as workingtools, whether it be goats or
horses or cows or chickens, tofertilize or something like that
(14:17):
.
Usually, horses and cows areused to hoe your your vineyard
and the olden days, if you wantto go that deep.
Speaker 2 (14:29):
And still used.
Speaker 1 (14:30):
I mean, yeah, some people do still do kind of wild
to do that still with all thistechnology.
But yeah, so my, my challengeof vegans with drinking wine, if
you're really that particularInto it, are you making sure
that the wine isn't biodynamicbecause that has the use of
animals and fertilizer and theirpoop In the soil to grow the
(14:54):
grapes?
So that's my challenge.
I don't understand that wholethinking so technically your
wines.
In my opinion, if you're anethical vegan, then your the
whole biodynamic thing is notvegan technically.
Speaker 2 (15:09):
Yeah, technically in my opinion, so I'm still using
animal product.
Speaker 1 (15:13):
You're still using animals to make wine.
You're just growing grapes.
So you're not putting theanimal products into your wine
like you're not, you knowconsuming the grape getting it,
which is the grapes areconsuming it, though off the
fertilizer and where does it end?
Where does it start?
Is it the chicken or is it theegg?
Is it the, is it the goat or isit the wine?
(15:34):
Who?
Speaker 2 (15:34):
knows, is it the goat or is it the brie?
Speaker 1 (15:37):
Oh, speaking of brie this is so stressful.
Speaker 2 (15:44):
This is really stressful.
I need to drink to this one.
Speaker 1 (15:48):
I'm not gonna cheers to it though.
Speaker 2 (15:49):
I'm not cheers into that.
Breachies gonna extinct peopleso the other day, I you know,
okay, I I Saw a post.
Yes, I relied this on socialmedia, but I did follow up with
it.
Speaker 1 (16:07):
So I read the article .
I clicked on it.
I read the article.
Speaker 2 (16:13):
So I read a post that said brie cheese is going
extinct.
I Am cheese fanatic me too.
Speaker 1 (16:23):
Breachies is a Cornerstone to your charcuterie
board.
It is I mean it's go with whatperfect.
Speaker 2 (16:30):
It goes with everything.
Throw a little jelly on thereor throw a big jam cracker, you
know, could do it all day.
So the concept behind this isthat the what was it?
The yeast or whatever?
It's a bacterium, the bacteriabacteria that goes on to or that
(16:50):
helps make this brie brie.
Speaker 1 (16:55):
She's asked a mold, and with mold you need a certain
bacteria for each cheese.
Speaker 2 (17:00):
Well, that particular bacteria is actually going
extinct, like it's literallybeing Used.
Speaker 1 (17:08):
It's kind of like if anyone that listens to this has
ever or ever if they know aboutkombucha and how to make
kombucha.
You need a scoby, which is amother Yeast bacteria making
sourdough.
Yeah, yeah, thank you.
That's that's a lot more.
Yes, that's a lot morerelatable.
Speaker 2 (17:30):
Yeah, so you have your mother yeast and then you
go face off that well the mother.
Speaker 1 (17:37):
Brittle apparently can only use the same bacteria
so many times yes, so Apparentlyokay.
Speaker 2 (17:46):
So that was according to the French and which is like
the main domain.
Speaker 1 (17:53):
Yeah the French are really upset because they that's
our cheese and wine is theirculture the word charcuterie.
Charcuterie is French, it meansmeat and cheese.
Speaker 2 (18:09):
Literally, You're just so bougie.
Speaker 1 (18:12):
I'm not making that up, that's just true.
Speaker 2 (18:14):
I know, but you pronounced it so well.
Speaker 1 (18:15):
Schachelschli.
Speaker 2 (18:18):
All right, settle down there.
Boom, but yeah.
So apparently Ian was readingthis article earlier that was
explaining that they are tryingto come up with something to be
able to continue it.
Speaker 1 (18:34):
They're creating another bacterium that is very
similar to it, but they did saythe taste and the texture.
Are we going?
Speaker 2 (18:41):
to be the same.
Speaker 1 (18:42):
Yeah, experts are saying that it's not going to be
the same, so that's sad.
Speaker 2 (18:49):
Buy your breed, I guess.
Speaker 1 (18:51):
Buy all of the breed.
Speaker 2 (18:52):
Buy all of the breed it's like talk about anxiety?
Yeah, I hate it, it's all likeit's breed and like a couple
other cheeses.
It's not like a couple othercheeses, and then maybe I'll
grab breed.
Speaker 1 (19:08):
Top five.
Top five cheeses right now.
What's your top five?
Speaker 2 (19:13):
A charcuterie board Smokuda Breed.
Speaker 1 (19:15):
Let's go.
Speaker 2 (19:18):
I like the crumbly, the one that comes in the circle
.
Speaker 1 (19:21):
Borson cheese.
Speaker 2 (19:22):
Maybe yes, I think that's it.
Speaker 1 (19:23):
Fuck me up with that.
Speaker 2 (19:25):
Oh, so good.
Speaker 1 (19:27):
Is it garlic and herbs in it?
Speaker 2 (19:28):
Oh, yes, that's the one.
Damn, oh damn, that's my numberone.
Speaker 1 (19:35):
You got one more right.
You just named four.
Speaker 2 (19:38):
I named three.
Speaker 1 (19:39):
You named three, so you got two more.
Speaker 2 (19:43):
Top five.
Good cheddar cheese is always Ilove, like a smoked cheese.
Speaker 1 (19:49):
Any smoked cheese, smoked cheddar, yeah, yeah.
Speaker 2 (19:51):
I'm here for.
Speaker 1 (19:52):
Yeah.
Speaker 2 (19:56):
I don't know.
I'm being put on the spot Doyou know five cheeses.
I just ate them.
Speaker 1 (20:02):
Let me give you, I give you my top five.
Speaker 2 (20:05):
Go.
Speaker 1 (20:06):
I love aguda, although I'm not a huge.
I didn't have good, I did havegood Smoke.
It was your number one,although I would.
Speaker 2 (20:12):
Good is definitely my favorite.
Speaker 1 (20:14):
I would go without the smoked.
I do like the double, like thecreamy Gouda, okay.
Speaker 2 (20:23):
That's a whole.
I feel like that's like a bigfan, I mean it's a different
vibe.
Yeah, smoke good.
Compared to like creamy Goudais like two different Goudas.
Yeah, like it's not even thesame.
Speaker 1 (20:36):
But they're all pretty good.
They are pretty good Okay.
Speaker 2 (20:41):
I would put that like creamy Gouda for me Like a good
creamy.
Yeah.
Speaker 1 (20:46):
Breeze, another one for me.
Speaker 2 (20:48):
Yeah.
Speaker 1 (20:49):
So I'm two on the cream right there, borson.
Borson is my number one, thisguy being number one.
Speaker 2 (20:53):
You've said that before.
Speaker 1 (20:55):
The garlic and herb Borson is fucking phenomenal.
Speaker 2 (20:57):
I like the farmhouse cheese that we used to have, or
that a winery has Actually somewine.
A lot of wineries have it.
I like that one.
Speaker 1 (21:08):
Yeah.
Speaker 2 (21:08):
Oh, and balsamic.
Speaker 1 (21:10):
Balsamic what oh, balsamic?
Speaker 2 (21:13):
It's, I don't remember the kind.
Speaker 1 (21:15):
Okay.
Speaker 2 (21:16):
I just know I can buy it at Safeway.
Speaker 1 (21:18):
There you go.
I like Gruyere, and Manchego isa good one.
Speaker 2 (21:24):
Well, you're getting really fancy.
Speaker 1 (21:25):
I'm at like white trash over here I like a Gruyere
and, yeah, a good Manchego,although Manchego can be kind of
funky sometimes.
Some good, some goat cheesewith some like blackberry, like
jam.
Speaker 2 (21:42):
Oh God.
Speaker 1 (21:43):
That shit's fire the jams too.
Speaker 2 (21:46):
They just slapped.
So that was my top five, sammade a pepper jelly this year
and we just used the last of itlast night.
Speaker 1 (21:53):
Pepper jelly, oh so good or no.
Speaker 2 (21:56):
It was this morning, I think it was this morning, but
we've been doing like toastcream cheese.
Speaker 1 (22:02):
Yeah.
Speaker 2 (22:03):
With a little which goes on to my next pepper jelly
and then like an egg and bacon,but cream cheese like, put that
on a bagel, Fuck me up everytime.
Or even, just, like for yourcharcuterie, whip a little
smoked salmon in that baby.
Speaker 1 (22:20):
Yeah, although I can't eat salmon.
Speaker 2 (22:23):
I can fuck with cream cheese any day.
Speaker 1 (22:26):
Yeah, I love cream cheese.
It's fire.
Yeah, put that on everything.
Speaker 2 (22:31):
Have you ever had like?
Speaker 1 (22:32):
have you had the cheese?
That's so.
Have you ever purchased rawmilk before?
Speaker 2 (22:36):
Yes.
Speaker 1 (22:37):
That's not pasteurized, yes, so.
Speaker 2 (22:39):
To make mozzarella.
Speaker 1 (22:40):
Yeah, so like on the top they have that little kind
of has a cream on top with onsome toast it's fire.
It's fire.
Huh, it's really good.
Speaker 2 (22:49):
Fascinating.
Speaker 1 (22:52):
It's been married to a very natural sort of person
Human, human, organic kind ofperson and she did not like the
whole pasteurized milk thing, soshe got raw milk, so would you
like scoop it?
Speaker 2 (23:04):
off and then it would just like add more.
Speaker 1 (23:06):
No it wouldn't add more, like you mean, like the
cream on top.
Speaker 2 (23:10):
Yeah, would it be like a one time wonder?
Speaker 1 (23:13):
It's a one time thing .
Take the cream off, put on sometoast, okay, it's bomb.
Speaker 2 (23:19):
Interesting.
Speaker 1 (23:22):
Super fucking good though.
Speaker 2 (23:25):
Alright, the next topic.
Now that we're telling you thebad news, let's go to some other
news.
You wanted to talk about labels.
Speaker 1 (23:35):
Yeah, I'm not really a fan of labels.
You know, I'm neitherRepublican nor Democratic, so
I'm Democrat, although I amDemocratic, but not Democrat or
Republican.
I'm purple.
I don't like labels, but whenit comes to wine, labels are
important.
So there is a thing with thewhole natural wine and
(23:58):
conventional wine conversation.
This was brought up when I wasfirst getting into the wine
industry about six years ago,where people were starting to
put ingredients on the back ofthe wine bottles and so the FDA
(24:19):
kind of teased this idea out tosee what would happen if, you
know, winemakers were to puttheir ingredients list on the
back of their bottle.
And there's a huge backlash.
And who were the loudest voicesin wine?
I wonder, who owns JustinCoca-Cola?
(24:40):
Come on, so a lot of Coca-Colaowns a decent amount of I can
say a lot.
Speaker 2 (24:53):
They own a few wine brands.
Everybody has money.
A hastone, a winery, yeah.
Speaker 1 (24:58):
George Clooney is coming out with one Rose and
Provence, so original.
I don't know if we talked aboutthe George Clooney thing.
I did a post on it with thearticle in the background
talking about how people feltabout it, and there was a lot of
people saying fuck GeorgeClooney.
So I love the Ocean's movies.
(25:19):
I love George Clooney.
George Clooney is dope.
It's hot as fuck I Okay.
So going to the, I was about togo on a tangent here and we
don't have time for that To Okay, we'll do the tangent after
this wine thing.
Well, that was almost the endof the topic.
It was basically the idea thatFDA wanted to put the
(25:42):
ingredients list on the back ofwine bottles.
Natural winemakers, of course,are like fuck yeah, do it.
Boutique winemakers who don'tadd a lot they're lower
intervention are like fuck yeah,do it.
But a lot of these big winelabels that added a ton of shit
to their wines are superresistant.
They're the ones that have allthe money and they it's similar
(26:07):
to putting like ingredients liston like I don't know, like big
pharma stuff, you know, Like arethey cutting their ingredient
list?
Who knows?
They're probably cutting itbecause every drug dealer cuts.
That's how you make a profit.
Cocaine used to be cut withvitamin C and caffeine pills.
(26:27):
That's how the drug dealersmade money.
Now it's cut with fentanyl andthat's why people are dying.
Go back to caffeine and vitaminC pills.
Okay, cocaine dealers.
That being said, I've never hadcocaine in my life, but anyways
, but for From a medical stance.
Speaker 2 (26:49):
Please cut that out.
Speaker 1 (26:51):
Seriously, stop doing that stupid shit.
There's a lot of people that docoke and they're dying.
But with wine stuff, like, I'mvery much for labels on the
ingredient list on the back oflabels.
I like the idea.
Some natural producers I'veseen already do it just based
(27:13):
off of like okay, this is whatwe want.
So they're saying they'reputting their voice in and
putting on the back of thelabels and they're saying let's
do this, which is cool, and Ilike that idea.
Speaker 2 (27:24):
I mean, I agree you have to put your ingredients on
everything else, like, why is itthe only thing that's?
I get it, but like I don't,yeah, yeah, and things are
important.
I mean, if you don't look atthem, definitely start looking
at them.
I mean, you learn a lot aboutwine just by the back of the
(27:48):
label.
Speaker 1 (27:49):
Yep, you do, and I'm very much for adding ingredients
on the back.
I think people should be upfront about what they're doing,
especially in wine, becausethere's so many things that the
public they don't know aboutthat goes into the wine and they
could be allergic to it, likefor me when I go to the grocery
store, because I do buy winefrom grocery stores for my
(28:12):
everyday drinking wines, like myTuesday night wine or my
Wednesday night wine, whatever.
If I'm in the mood to havingwine that evening, I'm going to
open a wine that's cheap and Idon't care about, but that
tastes good.
Yes totally, and so I want Iknow I have certain labels I go
to For me that's in Washingtonstate, that's hedges the C.
(28:35):
Is it called CSW, I think Idon't know CWS, cws and also
Clodela Siete from Argentina andalso a lot of Spanish stuff.
That's what I buy for myeveryday drinking stuff.
But I would like personally toknow if I'm going to have a
reaction to this, because I doget a reaction from tan and
(28:56):
powder.
A lot of people don't but I doand it gives me a headache.
My sinuses start to close up,my hands swell up like the
sausages.
Speaker 2 (29:07):
It's not sulfites and it's not the sulfites people.
Speaker 1 (29:09):
It's everything else I put into the fucking wine, All
the bullshit that they'rehiding.
Speaker 2 (29:14):
Again, it's one big recipe and you know people keep
their recipes quiet.
I get that, but at the sametime you know if you're allergic
to something major.
Speaker 1 (29:27):
Yeah, I'd like to know.
So, that being said, we'regoing to go a little over time
here with the next topic,because I brought it up and it
was a tangent and honestly I oweyou guys more time because
you've got.
Speaker 2 (29:45):
You always deserve more time.
Speaker 1 (29:47):
I've been slacking on releasing the Patreon episodes.
Speaker 2 (29:51):
I've been swamped with a lot of things We've been
trying to get updated on a lotof stuff, including the merch.
We're trying to get you guysout some newsletters that we've
been working on and there's justa lot of like marketing that
we've had to work on.
Speaker 1 (30:10):
Lots of things in motion.
Speaker 2 (30:12):
A lot of things in motion for the good, but just
work with us a little bit.
Speaker 1 (30:17):
Yeah, trying to get everything out to you guys.
Speaker 2 (30:19):
We have 40-hour jobs and so many other things beyond
that.
I showed him my calendarearlier, and even to sit here
for two hours or however long ittakes, it's time-consuming,
especially when it's taking awayfrom my significant other as
(30:39):
well 1,000% so we're workingwith you guys, we're trying to
do it.
Speaker 1 (30:46):
We've also got to make a living, so please
continue with the numbers, yeahwe're trying to do it and we
will do it Because we love youguys and we thank you.
So this next topic GeorgeCooney.
George Cooney is coming outwith a wine brand.
Speaker 2 (31:02):
Yeah, I saw it, it is interesting.
Speaker 1 (31:05):
I did post it on social media.
I asked people what theythought.
A lot of people were resistant.
Speaker 2 (31:11):
Why.
Speaker 1 (31:12):
Well, it's people within the wine community.
So here's my thought on thisyou either have the mindset of
abundance or you have themindset of scarcity, and I've
(31:34):
seen the most successful peoplenot only within the wine
industry, but music industry, etcetera, et cetera, when they
feel like things are gettingdiluted or whatever.
There is a vast difference inthe mindset of certain people.
So when you're in the mindsetof abundance and you celebrate
(31:58):
more coming into the industry,there might be the thing called
karma that helps you out, and alot of people in the mindset of
scarcity, they seem to lose.
Speaker 2 (32:11):
And my thought is is like I get that, he has money, I
get that there's.
I'm not saying that doesn'thelp you.
Good for him, he worked for it,but it's the jealousy concept
that really hurts me to.
You know, it's like we're alltrying, but we're all trying to
(32:33):
find our path and the onlyperson that's gonna hold you
back is you.
Not to give you like a lifelesson on this but-.
Speaker 1 (32:40):
It's true, though.
Speaker 2 (32:41):
He worked for what he's doing.
He has a career in acting and-.
Speaker 1 (32:48):
He seems to like wine .
Speaker 2 (32:50):
And he was successful with it.
And you know what?
Now he has money to create awinery and create this wine
label.
Don't we already have so muchhate in this world?
Speaker 1 (33:02):
And don't shit on people for doing a creative
project, and even if it's a sideproject or a side hobby, who
cares?
Speaker 2 (33:08):
It's just like-.
Speaker 1 (33:09):
It's definitely a hobby, it's-.
Speaker 2 (33:11):
And it's just like what we're doing here.
It's like we're trying tocreate a dream and yeah, we
don't have a lot of money tojust go out and make a whole
producing room and do all thisstuff, but we're still trying,
we're still working for it andthat's the biggest thing is that
he's just fortunate because hewas an actor and now he has the
(33:34):
money.
But you gotta give him somelenience that he also worked to
become an actor.
He also worked to be proud ofthese people.
Stop hating on so many peopleLike you don't need to like
their wine, but some peoplemight.
Who cares?
Speaker 1 (33:53):
Yeah, I also found it interesting the I guess the
economic climate that he startedthe winery in.
Yeah, that's it.
That stood out to me because usin the wine industry there is a
big recession going on withwine purchasing and-.
Speaker 2 (34:12):
Everywhere.
Speaker 1 (34:13):
Like, yeah, everywhere is global.
It's not just the US, it's inFrance.
The French people are takingout, the government is taking
out vineyards in South of France.
Speaker 2 (34:24):
They're literally going in protest.
Speaker 1 (34:25):
Bordeaux.
Farmers and vineyard workersare protesting in Bordeaux,
seeing the costs are way toohigh.
So it's like it's not-.
The wine industry is inrecession currently and it
doesn't seem to get any better.
I think there is like a globalrecession going on, something
(34:46):
like that.
Speaker 2 (34:46):
Well, especially for wine.
I mean, wine is such a you knowit's a luxury item.
It's something that people andI've said it in the past that
people you know, you know aboutwine and you can get anyone off
about it, yeah, but the conceptbehind this industry is also so
(35:08):
much more than that.
And yeah, there's everybodystruggling.
I get that in this like timewe're in, and it's weird to
think that we're in this timeand that you know all this could
be a movie one day, but at thesame time, like, support local,
(35:30):
give each other a break, yeah,and just stop being so fucking
negative.
Speaker 1 (35:35):
Yeah, I'm tired of it and anything that will Support
each other will help us.
And anything that will getpeople to drink more wine or
purchase more wine, I'm all for.
Speaker 2 (35:46):
And if you're depressed, drink more wine.
Speaker 1 (35:49):
And go to therapy.
And go to therapy if you'rehappy, drink more wine.
And go to therapy.
Speaker 2 (35:56):
Someone's a big therapy advocate.
Speaker 1 (35:58):
Everyone should go to therapy.
I think so.
Speaker 2 (36:03):
No, that's why I have friends.
Speaker 1 (36:05):
Yeah, and therapists are great, but anything that
will get people to you purchasemore wine and drink more wine,
like I'm all for.
And George Clooney wants tostart a project in Provence,
which Provence is the leadingproducer of Rosé stemming from
the Grenache Great Variety,which I am a huge fucking fan of
(36:27):
.
I love Provence style.
His homie, brad Pitt, hasMiravol that he started with
Angelin Jolie when they weretogether.
Now they're not together, butBrad still has the brand and
Post Malone has a Provence Roséas well.
Like there's a lot of thesecelebrities that get into the
(36:49):
wine game and they want tocreate a label and so that's.
I'm totally fine with thatbecause, honestly, miravol is
not a bad wine in my opinion.
It's cheap.
It has an interesting, funbottle silhouette that makes it
fun to drink with other people,especially if you're having a
(37:12):
big party or whatever.
It's a cost, effective, good,decent Rosé.
Like it's not bad at all.
And I think George Clooney itseems like, based off of his
brand name, which I don'tremember, it's French, there's
about four words in it it seemslike he is going on the higher
(37:33):
tier of Provence Rosé's.
That's what it seems like, andso it seems like it's quality.
But there was a lot of backlashon the post that I put up on
Instagram asking people'sthoughts.
Most people in the wineindustry most of them were.
They were not keen to it, butI'm like, hey, interesting,
(37:56):
whatever.
I mean, a lot of people justdon't want competition.
But that being said, I go backto the.
What I opened with was you havea mindset of scarcity or a
mindset of abundance and you canleverage that however you want.
Yeah, on that note, cheers.
Speaker 2 (38:13):
Cheers, Cheers.
Speaking of.
Thank you so much for watchingand have a good day you.
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