April 3, 2024 • 43 mins
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Embark on a sensory exploit that'll change how you sip and savor! Wine Wonderboy, joined by the vivacious Jazzy J to escort you through the hidden alleys of blind wine tasting. We strip away the veil of the bottle, teaching you to trust your taste over sight. Whether you're toasting with titans or just wine-curious, our live sip-along will enhance your vino vocabulary and have you swirling like a sommelier in no time.
This episode isn't just about the 'aha' moments; it's a toast to the stories poured from every glass. We share heartwarming sips from Alta Cellars, revealing how they craft wines that dance on the palate, while also spinning tales of memorable wine jaunts and the climatic quirks that make each label unique.
And because no great wine is complete without a companion, we recount the euphoric marriage of Dom Perignon to the briny kiss of oysters, and those sun-soaked Cardiff afternoons that linger on the lips and mind. With candid anecdotes of wine rendezvous and the settings that make them iconic, we raise our glasses to those serendipitous pairings that resonate long after the last drop. So join us, raise your glass, and let's celebrate the symphony of flavors that life, when paired with the perfect wine, can offer. Cheers to unforgettable pairings and the stories they tell!
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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, wine Wonderboy.
And we got Jazzy J, jazzy.
What is a bung?
The hole of the barrel iscalled a bung hole.
Inside the bung hole is calleda host, ian king, aka wine
wonder boy.
And I got my co-host with me,jazzy jay, and the build-in.
(00:31):
Uh, so today we are going to begoing over blind tasting.
Sure are tasting with your eyesclosed, just kidding.
Um, so basically, what blindtasting is?
If you do not know what it is,we are brown bagging wines.
You brought a wine that I don'tknow of and you have it in a
(00:51):
brown bag, and I brought one aswell in a brown bag that you
don't know of and we're going totry and guess it.
Yeah, we sure are.
So it is a really—.
Speaker 2 (01:01):
Just so you know, he is much better than I am at this
.
I'm just here for looks.
Speaker 1 (01:07):
So I just want to go over something really quick,
because so many people have somuch anxiety over blind tasting.
Speaker 2 (01:13):
I already do.
Speaker 1 (01:15):
They want to get it right, which is a noble goal,
yeah, totally.
But really all blind tasting isis education.
It's just a more.
It's a fun game for education.
That's how I see it.
If I get it wrong most peopleget it wrong it doesn't matter
If I hit it on the nose and Iknow why I hit it on the nose or
(01:36):
I know why I got it wrong.
That's when I'm learning andthen, and that's when you know
that your learning is workingwhen you get it right, and
that's when you know that yourlearning is working when you get
it right.
So, basically, when you blindtaste, you are basically a
detective.
So you're trying to find allthese different clues that lead
(02:03):
you to a certain area in theworld or a certain great variety
.
Usually, you want to start withthe world and just cut out
regions automatically, so ifit's old world versus new world
and why that's different.
your success of blind tasting iscontingent on your experience
level.
So the amount of wines thatyou've tasted not really the
(02:24):
amount, but the variety thatyou've tasted not really the
amount but the variety thatyou've tasted and also your
ability to remember things thatyou've tasted as well, and also
knowing no wonder why I'm notgood at this.
And also knowing basic, uh,having a basic understanding of
cool versus warm climates,because you can taste that in a
wine as well.
Speaker 2 (02:51):
Um, so yeah, further ado, so we're not going to
introduce the wines yet, becausethat'll be at the very end.
Sweet, all right, do you wantto start, or do you want me to
start?
Speaker 1 (02:57):
um, you can pour me what you brought, okay and I'll,
I'll give it a go, give it a ago here, so we'll see.
Speaker 2 (03:06):
We'll see what happens.
Speaker 1 (03:09):
I haven't blind tasted in a very long time.
Everybody yeah.
Speaker 2 (03:12):
I feel like.
Speaker 1 (03:13):
So all right, so it's a white wine.
So we're already cutting thingsout it's a white wine.
Speaker 2 (03:21):
So we've cut out rosé , and red, yes, and sparkling, I
guess.
Speaker 1 (03:24):
So we're, almost there are we though?
not quite all right.
So the way you blind taste, um,it's important that you taste
every wine.
If you want to be good at blindtasting, that is, um, it's
(03:45):
important.
You taste every wine the sameevery that.
You taste every wine if youwant to be good at blind tasting
, that is, it's important.
You taste every wine the sameevery time you taste wine.
So therefore, there's lesshiccups and stumbles.
So the first thing you do isI'm going to look at the color
here and we have a nice whitebackground.
This is a white wine.
It kind of has a little greentinge on the edge, but it is
(04:10):
mostly golden.
I'd say, uh, I give it a strawcolor.
It is straw, has kind of agreen hue on the edges and it is
a straw color, light intensity.
So you can definitely see rightthrough this bad boy and swirl,
swirl, swirl, bring up to thenose.
Oh, interesting.
So this is what we call anaromatic grape variety.
(04:32):
So we're already cutting thingsout.
So examples of non-aromaticgrape varieties would be
Albarino, gruner, veltliner,albarino, gruner, veltliner,
pinot, gris.
Speaker 2 (04:51):
There's many others that are not coming to mind
right now.
It's really nice to know whatthis is and see where you're
going with this.
Speaker 1 (04:57):
So I'm getting a little SO2 on that nose, but is
it aromatic now?
Speaker 2 (05:07):
Now I feel like the nose is falling off.
Speaker 1 (05:09):
Now I feel like the nose is falling off, geez, all
right, okay.
Yeah, at first it was veryexpressive and now it's just not
so much, so I'm gonna backpedalon that.
I'm not getting much on thenose actually.
That's so crazy how thathappens.
(05:30):
Your first instinct is likeboom, aromatic, and then now I'm
like it's not aromatic at allgo back to the whole world.
Speaker 2 (05:38):
Yeah, go back to the every single great variety.
Speaker 1 (05:43):
it's white, though, so I'm just getting a lot of
florals, white florals on thenose.
All right, let's see how thisguy tastes.
Speaker 2 (06:02):
So if you can't hear it, he kind of slurps it in yeah
to get some more air in it, andhe does this every single time
he tastes I do because when youdo that I mean if you do the
same thing over and over againit you will have a better
(06:25):
understanding of certain winesand you will actually open it up
on your palate.
When you do that yeah, allright.
Speaker 1 (06:34):
So I'm getting.
It's kind of steely, so I thinkthis was stainless steel.
So it didn't see oak.
Um.
There's no hint of malolacticfermentation.
It's not.
Buttery acid is driving throughthe palate, has a lot of kind
of white peach characteristics.
(06:55):
I'm gonna say this is new worldum.
Speaker 2 (07:04):
And why would you say that?
Speaker 1 (07:08):
Just how it expresses itself.
I mean, this could also easilybe old world.
One thing about white wines andalso the new technology, and
not necessarily new technologybut the way winemakers are
making wine now in the new world, those lines between old and
new are becoming very, veryblurred.
(07:29):
With white wines I feel likeit's a little bit more difficult
to pinpoint a region on it,because sometimes they're less
expressive.
A lot of people make whitewines in the same way, but let's
see.
So I don't think this isChardonnay.
(07:51):
It could be a stainless steelChardonnay.
I'm thinking it could besomething like a Chablis, but
there's not.
I'm going to say the M wordreal quick.
There's not enough mineralcomponents in the palette for me
to call it like a chablis or aloire valley white wine, so that
(08:11):
that could be chardonnay orchenin blanc, um, not saying
it's not one of those two Ireally have my poker face going,
if you guys are just listeningthis is not cold either.
This is room temperature whiteyeah, sorry about that no, it's
fine.
It's actually a little biteasier because you know room
(08:36):
temperatures, the and flavorsand stuff.
Okay, didn't see oak.
I'm not really getting any kindof like diesel or petrol, so I
don't think it's Riesling.
I'm getting a lot of whiteflorals but I can go with a lot
(09:00):
of white wines.
I don't think this is a PinotGris or Pinot Grigio, because
with those wines I usually getkind of like a stale beer taste
or flavor to it, or aromatics aswell.
So I don't think it's PinotGrigio or Pinot Gris.
This is what you do you knockoff what it's not and then
you're left with what you haveand then you make a guess on
what you have.
So it's not Riesling, it's notPinot Gris or Pinot Grigio, it's
(09:24):
not Pinot Blanc.
I don't think it's Viognier,because Viognier has a very
perfumey floral nose to it andif it underwent malolactic
fermentation it could be kind ofoily that's kind of how I call
it and buttery.
(09:44):
This is very acid-driven whitewine.
So we can go a lot of placeshere.
I'm going to say this is myguess is a stainless steel
Chardonnay or a stainless steelChenin Blanc?
Those two are difficult for me.
Shannon blanc those two aredifficult for me.
(10:07):
Um, sometimes shannon,especially like in the loire
valley, it can have like awoolly kind of texture to it,
but a lot of shannons in the newworld don't necessarily have
that woolly characteristic.
Um, woolly is a very weird.
It took me a long time toactually understand what that is
I was gonna say I don't know ifI it's more of a texture, less
of a taste.
Speaker 2 (10:26):
Okay, okay, kind of see that.
Speaker 1 (10:30):
All right, let's take a quick break for a second
because I got something I wantto tell you guys about.
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(10:51):
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(11:13):
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Now let's get back to the show.
(11:33):
White peaches, pear, new worldshannon or new World Chardonnay.
I'm going to go with New WorldShannon Blanc.
Current release vintage that'sprobably 22 or 23.
Speaker 2 (11:56):
Okay 2023.
Speaker 1 (11:59):
Shannon Blanc New World.
Speaker 2 (12:02):
Cool climate, warm climate.
Speaker 1 (12:06):
I think this is from a fairly cool climate, warm
climate.
Um, I think this is from a cool, a fairly cool climate area.
Um, so it's, I don't think thisfruit is getting baked in the
sun that much, okay, um.
So I'm gonna say it's probablynot going to be like a napa,
it's not gonna be like pasorobles when we actually just
kind of went over cool and warmclimates recently with the
vineyard talk.
Speaker 2 (12:24):
So you know, I kind of mentioned certain areas.
Speaker 1 (12:29):
Yeah, I don't think this is getting baked in the sun
really, and let's see.
In Washington State those areaswould probably be like Red
Mountain, yakima For a coolclimate.
For a warm climate, okay,getting really baked over there
like Walla Walla, so coolclimates within Washington State
(12:52):
.
I'm still new to these wineregions so I don't know them all
yet, but I'm going to say it'syou know, home, home territory,
chenin Blanc, lake Chelan.
Speaker 2 (13:13):
Can you specify the winery?
Speaker 1 (13:15):
No.
Speaker 2 (13:16):
Oh Well, you suck, all right.
Do you want me to reveal andexpose?
Speaker 1 (13:24):
her the reveal.
Oh the bottle shape is kind ofBordeaux-like, so I probably got
this wrong.
Speaker 2 (13:31):
Sure did.
Speaker 1 (13:32):
Yeah, what is it?
Speaker 2 (13:33):
You actually know this wine.
You had it last weekend, that'sa Sauvignon Blanc.
Speaker 1 (13:37):
So it is an aromatic wine.
Motherfucker, can I get alittle bit more of that?
All right, and so when you getit wrong, oh the green hue,
that's sauvignon blanc all right, this is from alta sellers 2022
sauvignon blanc um.
Speaker 2 (13:54):
It comes from the walupe slope um in rosebud
vineyards in the woop soap um,yeah, I mean, I was curious to
see how you would that'sinteresting.
Speaker 1 (14:09):
It's not really.
It's more like a sancerre kindof yeah blanc because but I'm
not really getting a lot ofminerals off of it.
So this one was difficult.
Like sauvignon blanc is usuallyan aromatic great variety, but
this is very I couldn't pull anyaromas out of this one, yeah,
so I was curious if you'd beable to taste this, because we
(14:31):
just had this recently.
Us both.
Speaker 2 (14:34):
Yes, when we all went down to Ulta.
Speaker 1 (14:37):
Okay.
Speaker 2 (14:38):
And this is what Nicole actually bought with the
Sau Blanc Gotcha.
Speaker 1 (14:44):
So I wanted to get something where I think I bought
a bottle of red that day.
Actually I didn't have it.
Speaker 2 (14:49):
Oh yeah, well, this was something that.
Well, you have Ulta quite a bitalso in general, probably.
I used to yeah, but this is onewhere I was like oh, I thought
you had recently had it, butalso knowing.
Speaker 1 (15:07):
This is a good one to bring.
Speaker 2 (15:08):
Yeah, keep it close, but also keep it difficult.
Speaker 1 (15:13):
Mm-hmm Damn Interesting right, yeah, hold on
, I'm going to get a little dumpbucket here.
Here bye.
Speaker 2 (15:24):
Pussy, pussy.
But yeah, I was.
I love we haven't mentionedUlta sellers here on the podcast
.
Very much Succession.
They own Ulta actually, whichis here in Lake Chelan and here
in the Well, actually in Mansonin the Lake Chelan, ava is what
(15:46):
I should be saying.
Brock Lindsey worked on these,did a great job.
Speaker 1 (15:55):
Got the dump bucket.
Speaker 2 (15:56):
And you know he's done some wonderful things over
there.
Rip, RIP, Love him to death.
Love that man.
Speaker 1 (16:02):
Love that whole things over there.
Speaker 2 (16:03):
Rip, rip.
Speaker 1 (16:05):
Love him to death, love that man Love that whole
family to death, yep.
Speaker 2 (16:09):
Lindsay family's amazing yes, they're wonderful
people.
But yeah, so I wanted to exposeAlta.
I mean, they're a wonderfulwinery here in Manson.
They're actually in the oldfirehouse downtown Manson.
They have live music all thetime, great place to go.
If you're here in town,definitely recommend stopping in
(16:32):
.
I think they have beautifulwhites.
I got this one and actuallythey're albarino.
Yeah.
Speaker 1 (16:40):
Yeah, their whites are always very acid driven and
very lean style.
So yeah, they do a good job.
They're very drinkable whitesGo ahead and dump that.
Speaker 2 (16:51):
It also probably doesn't help that I didn't cool
it down.
Speaker 1 (16:56):
Um, for blind tasting actually helps, if you don't.
Speaker 2 (16:59):
Yeah, yeah, opens it up a little bit yeah.
Speaker 1 (17:03):
All right, let's see if you can guess mine Pouring
this bad boy.
Speaker 2 (17:07):
Okay, so I'm really bad at this.
Wow, they have like the exactsame color.
Speaker 1 (17:11):
I almost introduced this wine.
Whew, good thing I didn't.
Speaker 2 (17:14):
I was not paying attention.
I was more focused on how theyhave almost the same color.
What if we had brought the samewine?
Speaker 1 (17:22):
Well, my bottle's amber and yours is flint glass.
Flint glass in the wineproduction means clear.
Speaker 2 (17:30):
Do I know this?
Speaker 1 (17:31):
wine Do you?
I don't know, I don't know.
Speaker 2 (17:35):
All right.
So we are getting about thesame color Very golden Actually,
has a beautiful color, but kindof does have that green tint to
it.
Again, you can correct me ifyou.
Speaker 1 (17:50):
Yeah, no, go ahead.
Yeah, it does have a littlegreen tint.
Speaker 2 (17:54):
Yeah, smells like it's been on oak.
God, I hate not knowing.
Speaker 1 (18:04):
I like the other way around so what are you getting
rid of right now?
All stainless steel, allstainless steel what great
varieties are you getting rid ofso far?
Speaker 2 (18:17):
god see, this is where it gets hard.
It almost smells, it almost hasthat buttery flavor to it,
mm-hmm, which just narrows meinto Chardonnay.
It does have a very likebutterscotchy, I guess, maybe.
Speaker 1 (18:42):
A little bit yeah.
Speaker 2 (18:43):
So what grape varieties?
God, I haven't done this in solong.
Speaker 1 (18:45):
What grape varieties are you getting rid of?
Think of every white grapevariety you can think of and
start marking them off.
Speaker 2 (18:52):
Well, I get rid of majority of.
Like crispy, which you know,any wine could be fermented in
stainless steel, but not allwines are really fermented in
barrels anymore.
Speaker 1 (19:03):
Mm-hmm.
Speaker 2 (19:04):
I would go New World.
Speaker 1 (19:06):
Okay.
Speaker 2 (19:10):
I think it does seem decently young.
I would probably say it's a 21,22.
Speaker 1 (19:21):
Remember it's in barrel, so if it's in barrel,
then, you're going back a littlefurther.
Speaker 2 (19:29):
Yeah, god, I'm so bad at this.
Speaker 1 (19:33):
So for barrel aging it's usually most people do like
24 months, some people do 36,depending.
Speaker 2 (19:40):
Okay, so I'd say 2020 .
Speaker 1 (19:42):
Okay.
Speaker 2 (19:45):
I'm going to get rid of Shannon.
I'm going to get rid of AlbrinoSal Blanc.
Okay, God, I'm just narrowinginto.
Speaker 1 (19:57):
Chardonnay Yep.
Speaker 2 (19:58):
I'm going to narrow into Chardonnay here.
Speaker 1 (20:00):
Okay, so you're vintage, you're calling the
vintage 2020, and you're callingthe great variety Chardonnay
here.
Okay, um, so your vintage,you're calling the vintage 2020
and you're calling the greatvariety chardonnay.
Yeah, so what region do youthink it's from?
Where in the world is carmensan diego?
Speaker 2 (20:15):
huh yeah that, that song where in the world is
carmen san diego?
Tell me where.
Where in the world is carmensan?
Speaker 1 (20:21):
I was like did you just tell me where it was.
Where in the world is CarmenSandiego?
Where's this wine from?
Speaker 2 (20:29):
Almost seems warm.
Speaker 1 (20:31):
Okay.
Speaker 2 (20:32):
I'll say the like Walla, walla area.
Speaker 1 (20:35):
Okay.
Speaker 2 (20:36):
So I'm going to say it's a 2020 Chardonnay from the
Walla Walla area, which is NewWorld.
Speaker 1 (20:43):
All right, ready for the reveal.
Speaker 2 (20:45):
No, because I probably just butchered that.
Speaker 1 (20:49):
So you got the grape variety right.
Oh, I did.
It is a Chardonnay.
It's a Chardonnay, but it's notNew World, it's Old World.
Speaker 2 (20:56):
That's where I knew you'd get me this is 2019.
I was close to the vintage 2019Domin 2019,.
I was close to the vintage 2019, Dominique Lafon, Of course you
had some fucking bougie thingFrom Bourgogne Blanc.
Speaker 1 (21:08):
So this is from Burgundy, this is a village
level.
Burgundy white.
So yeah, chardonnay 2019,burgundy.
Speaker 2 (21:20):
Is that a warm climate?
Cool climate that is?
Speaker 1 (21:25):
a cooler, like continental climate.
Okay, yeah, it's not super cool, it's like Mid Middle.
Yeah, it can get very coldthere, though Like it's not too
far away from Champagne andChampagne is extremely cold yeah
.
And they're notorious forhaving shitty weather in
Champagne, Wow Like rainy,overcast a lot okay, interesting
(21:49):
.
Speaker 2 (21:50):
Oh, I'm so proud of me, boom good job, got the grape
ready.
Speaker 1 (21:54):
You're only one year off of the the vintage yeah,
actually that wasn't.
Speaker 2 (21:57):
That's probably the best.
I'm so glad we have this oncamera, probably the best
tasting I've ever done.
Nice, hey, good job.
So yay me, yay you.
Does it say how many months inbarrel?
Did you tell me that?
Speaker 1 (22:15):
I did not tell you that, but Does it even say it?
Probably won't say yeah, itdoesn't say 13% alcohol.
Dominique Lafon, appalachianBourgogne, controlli 2019.
Product of France.
But there you go.
Huh, you want to guess theprice point?
Just for funsies.
Speaker 2 (22:36):
On both of them.
Yeah, let's do both.
Speaker 1 (22:39):
Be fun.
Speaker 2 (22:40):
Show the difference between Old World and New World,
I mean I have the price tagstill on this guy.
I can probably give you ageneral idea of what this one's
at.
I think that the SauvignonBlanc from Alta is probably like
$28.
Yeah, so I'm like it might evenbe more than that.
Speaker 1 (23:00):
Yeah.
Speaker 2 (23:01):
I'd say it's in the $30s.
I don't know, oh, you don'tknow I, I mean, I let me look it
up really quick guess, uh, theprice one, this guy 17, 40 oh
wow 40 bucks well I guess it'sbeen imported in so it's
burgundy as well.
Speaker 1 (23:22):
Anything from burgundy is going to be upper.
Speaker 2 (23:26):
Let's see the Saab Blanc 2022.
Speaker 1 (23:29):
Especially if it's in barrel.
Speaker 2 (23:31):
It is 32.
32?
Yeah.
Speaker 1 (23:35):
I thought it was going to be 30.
Speaker 2 (23:36):
Yeah, that's pricey for a white.
No comment.
People are getting moreexpensive.
Speaker 1 (23:50):
Yeah, it's crazy, can't fault them.
Yeah, do you?
Speaker 2 (23:51):
have a favorite between the two.
I really like that charnay, butI need it with food me too.
Speaker 1 (23:58):
I'm the same.
Speaker 2 (23:59):
I need some goat cheese or something with it yeah
, yeah, we should have made acharcuterie a charcuterie, a
charcuterie board a charcuterieboard um charcuterie um I'll go
back to that savvy bee realquick or the that one I, that
would be really good with that,the morels the morel mushrooms.
Speaker 1 (24:25):
Um, how did you make that again, you sauteed the
morels with like garlic onionsand garlic and all that good
stuff fire.
Speaker 2 (24:33):
Oh my gosh, it was such on the christines.
Speaker 1 (24:36):
And then what was it?
Speaker 2 (24:36):
goat cheese goat cheese oh yeah, pair of
chardonnay with that, especiallyone that's a little oaky.
I hate buttery Chardonnays.
Speaker 1 (24:47):
I'm not like a biggest fan.
It depends on where it's fromand the quality and everything.
Totally, I've had some reallyamazing ones and I've had some
really terrible ones.
Speaker 2 (24:58):
Yeah.
Speaker 1 (24:58):
It's all about like balancing the acidity with the
oak, balancing the acidity withthe oak.
So if your wine has good acidand it's oaked and buttery, then
your whole palate will, it'llenvelop your whole palate and
it'll excite your palate becausethe acid's carrying it through.
Yeah, and it won't.
That butter kind of texture iswon't linger as much on your
(25:20):
palate.
Um, I've had some prettyamazing ones, like some high-end
burgundies that luckily Ididn't have to pay for.
That I got treated to Like LaFlav Pellini.
Montrachet still is in my brain.
Speaker 2 (25:37):
Yeah.
Speaker 1 (25:38):
That is orgasmic.
Speaker 2 (25:40):
What was the one that you brought over?
Was it that one?
Speaker 1 (25:43):
No, that was Au Bon Clement.
They're based in Santa Barbara,like in Santa Maria area.
Okay, santa Maria Valley, it'sa cooler climate area, but they
do amazing oh gosh, I literallyhad an orgasm over that pairing.
Speaker 2 (26:00):
That was probably one of the best food pairings I've
ever had.
Speaker 1 (26:04):
That's called when you get goosebumps.
Speaker 2 (26:06):
Yeah.
Speaker 1 (26:08):
That's called a thing .
It's a thing called frissionFrission.
I've learned yeah, so peoplewho enjoy people that are
creative and have a creativeintelligence yeah, people that
are creative and have a creativeintelligence.
Speaker 2 (26:22):
Yeah.
Speaker 1 (26:23):
When they look at a piece of art or when they hear a
certain music cadence or acertain song and they get chills
.
Or they take a bite ofsomething amazing and they get
chills Really.
It's called Frisian, it's acreative orgasm.
Huh, which is fun.
Speaker 2 (26:42):
I'm always in the search of Frisians, I love
Frisian.
Speaker 1 (26:44):
It's a creative orgasm, huh, which is fun.
I'm always in the search ofFrisians, I love Frisians.
Speaker 2 (26:48):
Yeah.
Speaker 1 (26:49):
Yeah.
Speaker 2 (26:50):
Well, especially, oh God, I love food in general.
Speaker 1 (26:54):
Yeah, I was listening to this other podcast about
music and they're going overFrank Ocean and his song Self
Control.
Speaker 2 (27:03):
Yeah.
Speaker 1 (27:04):
And it goes into the part where it goes and the way
his harmonics are and also thechords, it's just instant
frisson, just chills up and downmy spine.
I'm like, oh my god, this guy'scrazy oh my god, that's great.
Speaker 2 (27:27):
I learned something new today yeah, absolutely.
Speaker 1 (27:31):
Or um, adele's, what's her, what's adele's?
Uh, for her first, like big hit, do you remember?
Because I fucking don't,anyways, it doesn't really
matter, but that song also whenshe hits the high note in that
one.
Speaker 2 (27:45):
I feel like I know what song you're talking about.
Yeah, it's like on tip of mytongue.
Speaker 1 (27:50):
It's on tip of my tongue, oh, rolling in the Deep.
Speaker 2 (27:54):
Oh yes.
Speaker 1 (27:55):
Oh no, Someone Like you.
Speaker 2 (27:57):
Oh, never mind, I won't fight.
Yeah, someone like you.
Speaker 1 (28:02):
And then when she hits the high note, you're just
like holy shit.
Speaker 2 (28:06):
Who is this woman?
God, she is such a babe.
Instant Frisian.
Speaker 1 (28:10):
And you're like, oh my God, I have to listen to that
song over and over and overagain because I just want to
feel this way all the time.
Speaker 2 (28:14):
Yes, yes, there's been multiple songs like that.
Speaker 1 (28:19):
Plenty of wines have given me Frisian.
Do you have?
Speaker 2 (28:30):
any wines by memory that gave you a sense of
goosebumps?
Yes, definitely when I was,like I'm not walking out without
it.
Speaker 1 (28:36):
Yeah, or you're like oh my God, that was so fucking
amazing.
Speaker 2 (28:40):
It's like ingrained in your brain forever, actually
even during.
I can't recall exactly whatthey were, but when we were
sitting on the deck at Cardiff'swe were doing a blind tasting.
Speaker 1 (28:51):
Right.
Speaker 2 (28:51):
And there was one there that I I believe it was
might have been a red, and I wasjust what is this?
Speaker 1 (29:01):
yeah, like it's blown away blown away do you remember
the bottle?
Speaker 2 (29:06):
no, I probably have a photo of it, though.
Yeah, um, because I canremember that exact day yeah,
for me um obon climat, pinotnoir.
Speaker 1 (29:18):
They did a a library tasting yeah one time and I had
their 1997 pinot noir from theirestate, from like biennacido oh
my fucking goodness it was.
It was amazing like I.
I was shocked and I'm like Ihave to get like three bottles
(29:39):
of this well, even there was acouple.
Speaker 2 (29:42):
Well, I've told you about the one from melisoni's
that the straw cab blend.
Yes, it was a 2015, and I meanalso you know, I definitely
think that my environmentaffects my oh, totally, when
it's sunny when it's, yeah,snowing, etc, etc.
(30:04):
Those definitely affect what Iwant to drink, like as you said
last podcast, like I've been ina very white mood, yeah, and for
obvious reasons, it's beautiful.
It's like 70 this week, yeah,finally.
But we were up at SuddenMountain Lodge sitting by a fire
(30:24):
and popped that baby open andtime and place was just perfect
and I think that also helped.
We were pairing it with a steak, which was beautiful.
Yeah, I mean the whole thingjust.
And then I think we got like achocolate cake or something for
(30:46):
dessert, and it was justbeautiful.
Beautiful.
Speaker 1 (30:53):
One of my best memories with food and wine was
in Santa Barbara working atJaffers, and it was the
winemaker Stephen's birthday.
And it was the winemakerStephen's birthday, so the owner
treated all of us to a lunch totoast to Stephen's birthday.
He got to pick out all thewines.
Speaker 2 (31:12):
Oh.
Speaker 1 (31:16):
And.
Speaker 2 (31:16):
I don't think there was a budget Must be nice.
Speaker 1 (31:18):
It was just amazing.
So we got to this place calledthe Miramar Hotel.
It was a brand-new hotel on thebeach in Santa Barbara and it's
super fucking expensive to staythere.
But we went there for lunchcause their restaurants amazing
and they had 2009 Dom Perignonon the menu, and so Steven
definitely picked that one out.
And he also picked out aliterary Chardonnay and that
(31:42):
literize from Sonoma and it'sbasically like when I taste
Litter-Eye I think of Grand CruBurgundy really their quality is
so fucking amazing and they'reexpensive.
I don't think I've ever theirballs are really expensive, but
for good reason but we had abunch of oysters fresh oysters,
(32:05):
pacificific oysters um with the2009 dom perignon.
Fuck me up bro I love seafoodand especially oysters with
sparkling absolutely and there'sthis, there's this guy that was
there, uh, jeremiah, who's agood friend of mine today still,
(32:26):
and he was brand new to thetasting room Like just started,
like probably a week ago, maybetwo, can't even.
And, just you know, hit thefucking lottery on wineries to
work at, especially timing-wise.
So he is, he's super green.
He was super green, so the wineindustry didn't know shit.
But like no, not to trade.
(32:49):
I was thought, just like youknow bottom, you know budget
trade shows wine, not knowingwhat he was doing.
Yeah, for sure.
You know, I used to do that too, and of course we groomed him
and now his palate is wrecked,so he has to drink the good
stuff now.
But he was there sitting rightnext to me and I'm like yo, I
(33:13):
remember being in his shoes anddrinking something like this and
did not appreciate it.
And so I looked at him and Iwas like, look, I'm going to
tell you how to do this winepairing real quick.
Because you need to do thiswine pairing real quick, because
I you need to appreciate this,because this is not an everyday
occurrence, this is a rarity.
Speaker 2 (33:31):
Yeah.
Speaker 1 (33:31):
So cement this moment in your brain, you know,
because most people they can'tbe doing that all the time, like
if you have money and you'redoing it, then fucking that's
awesome.
I want to be in your shoes, butyou know, for us people that
really can't afford to do that.
I could probably do that likeonce a year maybe.
Speaker 2 (33:50):
If that.
Speaker 1 (33:52):
If that.
And so I told him how to do thewine and food pairing, and then
his mind was just blown.
He was like I don't even know.
He's like I have no words, Ican't process this.
Speaker 2 (34:05):
It's just like when you information overload,
literally when you have thatperfect pairing and you
understand what you're doing.
There's a moment where you justsit there and you're like holy
shit, is anybody elseappreciating this like I am?
Yeah like even sam couldappreciate it with me.
(34:29):
Oh yeah, because, like his, heloved that pairing with the obon
clement and the morales yeahand like, but if he was like a
little virgin I'd be like ohhoney, oh we have you don't know
what you're getting yourselfinto right.
We have so much work to do um,but seriously, I mean it's when
(34:52):
you have that moment and againthe goosebumps of like wow, yeah
, like my taste buds just likewent off in my mouth yeah yeah,
it's that's.
That's a moment and there'svery I mean, I've only probably
had a handful of those, like thefirst time I had pizza was
(35:16):
probably one of those moments doyou remember the first time you
had pizza?
Speaker 1 (35:19):
because I don't know, I probably had one of those
moments yeah, yeah oh my god um,I so a little little
information about me real quick.
I used to be allergic to garlicused to be or you're just like
it's not.
I just don't care anymore itused to be so it would make me
(35:40):
itch like on my legs and whatnot.
And I was.
I loved Italian food, so I likeI love pizza so much yeah and
like my mom, bless her heart she, when we're at restaurants
she's like could you make thesauce without garlic?
It's like all the sauces arealready made yeah they made them
this morning like like no, youcan't just make one without
(36:01):
without garlic in it yeah, soI'll just like suck it up.
Um, she used to give me someantihistamine sometimes, but I
would just suck it up.
I'm like you know what?
I fucking love pizza.
I love italian food.
I'll just don't even care justscratch and then I just ate so
much garlic that my body justgave up and was like you're not
allergic to it anymore.
(36:21):
You're immune now yeah, you'reimmune, so I'm like sick, you
should try that with fish.
Speaker 2 (36:24):
I wish All right, you're going to be immune now.
Yeah, you're immune.
Speaker 1 (36:26):
So I'm like sick.
You should try that with fish.
I wish I could do it with fish.
I wish I could do it with fish.
But the thing about fish isthat it makes my throat close up
.
That's okay.
I can't suck it up.
Speaker 2 (36:36):
I have an empty pen, because then I just can't
breathe.
Speaker 1 (36:39):
Yeah.
Speaker 2 (36:39):
I have an EpiPen.
I just got signed off on my Epiyesterday, so let's go.
Speaker 1 (36:45):
I don't like fish enough to do that, though I
really don't care about fish atall.
Speaker 2 (36:50):
I actually didn't eat fish.
Speaker 1 (36:51):
Except for shellfish.
Fucking love shellfish.
Speaker 2 (36:53):
Yeah, I actually didn't eat fish for the longest
time as well as chicken nuggets,because there was one time, in
middle school probably wherethere was a bone in one of the
chicken nuggets and it gotwrapped in my braces and I
couldn't get it out and I waslike ugh, ugh.
(37:14):
And I couldn't handle thatthought again.
Speaker 1 (37:18):
In a chicken nugget there was a bone.
Yes, what kind of chickennuggets were you eating Fresh?
Apparently Like a milliondollar chicken nuggets.
Remember, I'm from.
Speaker 2 (37:27):
Bainbridge.
Speaker 1 (37:30):
Never been there.
Speaker 2 (37:31):
But also fish.
I hated fish because the bonesyeah, and like getting stuck in
my braces.
Speaker 1 (37:41):
I just don't like the taste personally stuck in my
braces.
Speaker 2 (37:50):
I just don't like the taste.
Personally, I think you haven'thad a good like.
Speaker 1 (37:52):
I don't think you've had a good fish, I don't know.
I've been around people at adinner table.
They're like oh my god, thisfish is so good, you have to try
some which reminds me I reallyneed to make Sam.
And I tried it and I was likemid.
Speaker 2 (38:06):
Sam makes really good fish tacos.
Speaker 1 (38:09):
Is it cod or halibut?
Speaker 2 (38:11):
I think cod.
Speaker 1 (38:12):
I can have halibut, which is random, I think you're
just like making up an allergy.
No, I'm not.
Speaker 2 (38:19):
It's like when people come in and they're like I'm
allergic to Cab Franc.
I wouldn't make up an allergy,I just don't like it.
Speaker 1 (38:30):
It's a real allergy, but I don't care enough about
that food group to actually doanything about it or try and not
be allergic to it.
I love shellfish, though I caneat every shellfish.
I can eat scallopsops, clams,oysters.
I love octopus and eel, so Iwant to go to sushi restaurants
(38:53):
fuck me up.
Actually, there's one fish thatI would try and not be allergic
to it's tuna okay it's tuna,because I fucking love tuna like
tuna sandwiches I grew up ontuna sandwiches and I was fine,
but then I went to a sushirestaurant and had like a white
truffle like real tuna like itwas bluefin, I think.
(39:16):
I think that's the one with likekind of like a white flesh yeah
, probably.
Um, so I had that.
And then, instant breakout.
My friend, heidi song was withme and we're in santa monica and
at the sushi restaurant on thebeach and I was like fuck, I
need benjo right now or anantihistamine.
And I was like I was likeyou're super sexist, but I was
like you're a female, you have apurse, you probably have
(39:38):
something in there, right, andshe was like, actually no, I'm
organized.
Speaker 2 (39:43):
I was like, damn that sucks, here we go.
Speaker 1 (39:47):
So we had to walk like five blocks to find the
nearest, like anything that hadan antihistamine yeah.
I was like that was rough.
Yeah, it was a rough one.
Speaker 2 (39:57):
I know I was just thinking about I have like
really bad seasonal allergiesand I need to start popping
those allergy pills to get a.
Yeah, that's one thing I don'thave is seasonal allergies and I
need to start popping thoseallergy pills to get a.
Speaker 1 (40:06):
Yeah, that's one thing.
I don't have the seasonalallergies yeah, go uh like yeah,
I'm allergic to fish, so Iwould rather be allergic to fish
me too because I see everyone,like in the spring and
summertime, like eyes all red,oh my god, nose all puffed out,
and I'm like, hey, I won thelottery on allergies.
Speaker 2 (40:27):
To be honest, yeah, there was a couple years ago
where it was just so bad like Iwas scratching my eyes, couldn't
wear my contacts.
Nose running inhaler like nospray.
Eye drops for allergies.
Allergy medicine, double tripledose if I need it.
(40:49):
Because that's what I needed todo and I didn't have any allergy
medicine.
We're driving down and I lookat Sam.
I was kind of starting to feelmy started wheezing and just
like slowly my throat closing upand I was like so we got about
(41:09):
15 minutes.
And he's like what do you mean?
We have about 15 minutes.
I'm like I can't breathe rightnow.
We have about 15 minutes beforeyou hit me with an epi and he's
like what are you talking about?
I was like, no, seriously, yeah,um, yeah, allergies suck.
I feel bad for the people thathave more than I do yeah, my
(41:34):
brother gets it really bad yeah,yeah.
There's points where I was likeI'd rather die yeah no, I don't
.
I don't, but for anybodylistening, who is going to take
that seriously?
Speaker 1 (41:46):
yeah, just in case alright, great, blind blah, blah
, blah, blah, blah.
Yeah, wow, I feel like thefucking Tasmanian devil over
here.
Okay, thank you for listeningto this blind tasting episode of
the blind pod.
Speaker 2 (42:00):
We crushed that.
Cheers, cheers, bitches, wecrushed that.
Speaker 1 (42:04):
Cheers Bitches, thank you, thank you.
Bung pod.
Welcome back, wine Wonderboy.
And we got Jazzy J, jazzy.
What is a bung?
The hole of the barrel iscalled a bung hole.
Inside the bung hole is calleda host, ian king, aka wine
wonder boy.
And I got my co-host with me,jazzy jay, and the build-in.
(00:31):
Uh, so today we are going to begoing over blind tasting.
Sure are tasting with your eyesclosed, just kidding.
Um, so basically, what blindtasting is?
If you do not know what it is,we are brown bagging wines.
You brought a wine that I don'tknow of and you have it in a
(00:51):
brown bag, and I brought one aswell in a brown bag that you
don't know of and we're going totry and guess it.
Yeah, we sure are.
So it is a really—.
Speaker 2 (01:01):
Just so you know, he is much better than I am at this
.
I'm just here for looks.
Speaker 1 (01:07):
So I just want to go over something really quick,
because so many people have somuch anxiety over blind tasting.
Speaker 2 (01:13):
I already do.
Speaker 1 (01:15):
They want to get it right, which is a noble goal,
yeah, totally.
But really all blind tasting isis education.
It's just a more.
It's a fun game for education.
That's how I see it.
If I get it wrong most peopleget it wrong it doesn't matter
If I hit it on the nose and Iknow why I hit it on the nose or
(01:36):
I know why I got it wrong.
That's when I'm learning andthen, and that's when you know
that your learning is workingwhen you get it right, and
that's when you know that yourlearning is working when you get
it right.
So, basically, when you blindtaste, you are basically a
detective.
So you're trying to find allthese different clues that lead
(02:03):
you to a certain area in theworld or a certain great variety
.
Usually, you want to start withthe world and just cut out
regions automatically, so ifit's old world versus new world
and why that's different.
your success of blind tasting iscontingent on your experience
level.
So the amount of wines thatyou've tasted not really the
(02:24):
amount, but the variety thatyou've tasted not really the
amount but the variety thatyou've tasted and also your
ability to remember things thatyou've tasted as well, and also
knowing no wonder why I'm notgood at this.
And also knowing basic, uh,having a basic understanding of
cool versus warm climates,because you can taste that in a
wine as well.
Speaker 2 (02:51):
Um, so yeah, further ado, so we're not going to
introduce the wines yet, becausethat'll be at the very end.
Sweet, all right, do you wantto start, or do you want me to
start?
Speaker 1 (02:57):
um, you can pour me what you brought, okay and I'll,
I'll give it a go, give it a ago here, so we'll see.
Speaker 2 (03:06):
We'll see what happens.
Speaker 1 (03:09):
I haven't blind tasted in a very long time.
Everybody yeah.
Speaker 2 (03:12):
I feel like.
Speaker 1 (03:13):
So all right, so it's a white wine.
So we're already cutting thingsout it's a white wine.
Speaker 2 (03:21):
So we've cut out rosé , and red, yes, and sparkling, I
guess.
Speaker 1 (03:24):
So we're, almost there are we though?
not quite all right.
So the way you blind taste, um,it's important that you taste
every wine.
If you want to be good at blindtasting, that is, um, it's
(03:45):
important.
You taste every wine the sameevery that.
You taste every wine if youwant to be good at blind tasting
, that is, it's important.
You taste every wine the sameevery time you taste wine.
So therefore, there's lesshiccups and stumbles.
So the first thing you do isI'm going to look at the color
here and we have a nice whitebackground.
This is a white wine.
It kind of has a little greentinge on the edge, but it is
(04:10):
mostly golden.
I'd say, uh, I give it a strawcolor.
It is straw, has kind of agreen hue on the edges and it is
a straw color, light intensity.
So you can definitely see rightthrough this bad boy and swirl,
swirl, swirl, bring up to thenose.
Oh, interesting.
So this is what we call anaromatic grape variety.
(04:32):
So we're already cutting thingsout.
So examples of non-aromaticgrape varieties would be
Albarino, gruner, veltliner,albarino, gruner, veltliner,
pinot, gris.
Speaker 2 (04:51):
There's many others that are not coming to mind
right now.
It's really nice to know whatthis is and see where you're
going with this.
Speaker 1 (04:57):
So I'm getting a little SO2 on that nose, but is
it aromatic now?
Speaker 2 (05:07):
Now I feel like the nose is falling off.
Speaker 1 (05:09):
Now I feel like the nose is falling off, geez, all
right, okay.
Yeah, at first it was veryexpressive and now it's just not
so much, so I'm gonna backpedalon that.
I'm not getting much on thenose actually.
That's so crazy how thathappens.
(05:30):
Your first instinct is likeboom, aromatic, and then now I'm
like it's not aromatic at allgo back to the whole world.
Speaker 2 (05:38):
Yeah, go back to the every single great variety.
Speaker 1 (05:43):
it's white, though, so I'm just getting a lot of
florals, white florals on thenose.
All right, let's see how thisguy tastes.
Speaker 2 (06:02):
So if you can't hear it, he kind of slurps it in yeah
to get some more air in it, andhe does this every single time
he tastes I do because when youdo that I mean if you do the
same thing over and over againit you will have a better
(06:25):
understanding of certain winesand you will actually open it up
on your palate.
When you do that yeah, allright.
Speaker 1 (06:34):
So I'm getting.
It's kind of steely, so I thinkthis was stainless steel.
So it didn't see oak.
Um.
There's no hint of malolacticfermentation.
It's not.
Buttery acid is driving throughthe palate, has a lot of kind
of white peach characteristics.
(06:55):
I'm gonna say this is new worldum.
Speaker 2 (07:04):
And why would you say that?
Speaker 1 (07:08):
Just how it expresses itself.
I mean, this could also easilybe old world.
One thing about white wines andalso the new technology, and
not necessarily new technologybut the way winemakers are
making wine now in the new world, those lines between old and
new are becoming very, veryblurred.
(07:29):
With white wines I feel likeit's a little bit more difficult
to pinpoint a region on it,because sometimes they're less
expressive.
A lot of people make whitewines in the same way, but let's
see.
So I don't think this isChardonnay.
(07:51):
It could be a stainless steelChardonnay.
I'm thinking it could besomething like a Chablis, but
there's not.
I'm going to say the M wordreal quick.
There's not enough mineralcomponents in the palette for me
to call it like a chablis or aloire valley white wine, so that
(08:11):
that could be chardonnay orchenin blanc, um, not saying
it's not one of those two Ireally have my poker face going,
if you guys are just listeningthis is not cold either.
This is room temperature whiteyeah, sorry about that no, it's
fine.
It's actually a little biteasier because you know room
(08:36):
temperatures, the and flavorsand stuff.
Okay, didn't see oak.
I'm not really getting any kindof like diesel or petrol, so I
don't think it's Riesling.
I'm getting a lot of whiteflorals but I can go with a lot
(09:00):
of white wines.
I don't think this is a PinotGris or Pinot Grigio, because
with those wines I usually getkind of like a stale beer taste
or flavor to it, or aromatics aswell.
So I don't think it's PinotGrigio or Pinot Gris.
This is what you do you knockoff what it's not and then
you're left with what you haveand then you make a guess on
what you have.
So it's not Riesling, it's notPinot Gris or Pinot Grigio, it's
(09:24):
not Pinot Blanc.
I don't think it's Viognier,because Viognier has a very
perfumey floral nose to it andif it underwent malolactic
fermentation it could be kind ofoily that's kind of how I call
it and buttery.
(09:44):
This is very acid-driven whitewine.
So we can go a lot of placeshere.
I'm going to say this is myguess is a stainless steel
Chardonnay or a stainless steelChenin Blanc?
Those two are difficult for me.
Shannon blanc those two aredifficult for me.
(10:07):
Um, sometimes shannon,especially like in the loire
valley, it can have like awoolly kind of texture to it,
but a lot of shannons in the newworld don't necessarily have
that woolly characteristic.
Um, woolly is a very weird.
It took me a long time toactually understand what that is
I was gonna say I don't know ifI it's more of a texture, less
of a taste.
Speaker 2 (10:26):
Okay, okay, kind of see that.
Speaker 1 (10:30):
All right, let's take a quick break for a second
because I got something I wantto tell you guys about.
If you want an extra episodeper week, if you want exclusive
discounts on some dope ass merchthat we got discounts on some
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Also, if you want to add yourtwo cents, your opinions, your
hot takes or your topic ideas,we want to hear about it.
(10:51):
Go to patreoncom slashofficialbungpod and talk to us.
Now let's get back to the show.
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We have an official BungPodstore.
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(11:13):
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Now let's get back to the show.
(11:33):
White peaches, pear, new worldshannon or new World Chardonnay.
I'm going to go with New WorldShannon Blanc.
Current release vintage that'sprobably 22 or 23.
Speaker 2 (11:56):
Okay 2023.
Speaker 1 (11:59):
Shannon Blanc New World.
Speaker 2 (12:02):
Cool climate, warm climate.
Speaker 1 (12:06):
I think this is from a fairly cool climate, warm
climate.
Um, I think this is from a cool, a fairly cool climate area.
Um, so it's, I don't think thisfruit is getting baked in the
sun that much, okay, um.
So I'm gonna say it's probablynot going to be like a napa,
it's not gonna be like pasorobles when we actually just
kind of went over cool and warmclimates recently with the
vineyard talk.
Speaker 2 (12:24):
So you know, I kind of mentioned certain areas.
Speaker 1 (12:29):
Yeah, I don't think this is getting baked in the sun
really, and let's see.
In Washington State those areaswould probably be like Red
Mountain, yakima For a coolclimate.
For a warm climate, okay,getting really baked over there
like Walla Walla, so coolclimates within Washington State
(12:52):
.
I'm still new to these wineregions so I don't know them all
yet, but I'm going to say it'syou know, home, home territory,
chenin Blanc, lake Chelan.
Speaker 2 (13:13):
Can you specify the winery?
Speaker 1 (13:15):
No.
Speaker 2 (13:16):
Oh Well, you suck, all right.
Do you want me to reveal andexpose?
Speaker 1 (13:24):
her the reveal.
Oh the bottle shape is kind ofBordeaux-like, so I probably got
this wrong.
Speaker 2 (13:31):
Sure did.
Speaker 1 (13:32):
Yeah, what is it?
Speaker 2 (13:33):
You actually know this wine.
You had it last weekend, that'sa Sauvignon Blanc.
Speaker 1 (13:37):
So it is an aromatic wine.
Motherfucker, can I get alittle bit more of that?
All right, and so when you getit wrong, oh the green hue,
that's sauvignon blanc all right, this is from alta sellers 2022
sauvignon blanc um.
Speaker 2 (13:54):
It comes from the walupe slope um in rosebud
vineyards in the woop soap um,yeah, I mean, I was curious to
see how you would that'sinteresting.
Speaker 1 (14:09):
It's not really.
It's more like a sancerre kindof yeah blanc because but I'm
not really getting a lot ofminerals off of it.
So this one was difficult.
Like sauvignon blanc is usuallyan aromatic great variety, but
this is very I couldn't pull anyaromas out of this one, yeah,
so I was curious if you'd beable to taste this, because we
(14:31):
just had this recently.
Us both.
Speaker 2 (14:34):
Yes, when we all went down to Ulta.
Speaker 1 (14:37):
Okay.
Speaker 2 (14:38):
And this is what Nicole actually bought with the
Sau Blanc Gotcha.
Speaker 1 (14:44):
So I wanted to get something where I think I bought
a bottle of red that day.
Actually I didn't have it.
Speaker 2 (14:49):
Oh yeah, well, this was something that.
Well, you have Ulta quite a bitalso in general, probably.
I used to yeah, but this is onewhere I was like oh, I thought
you had recently had it, butalso knowing.
Speaker 1 (15:07):
This is a good one to bring.
Speaker 2 (15:08):
Yeah, keep it close, but also keep it difficult.
Speaker 1 (15:13):
Mm-hmm Damn Interesting right, yeah, hold on
, I'm going to get a little dumpbucket here.
Here bye.
Speaker 2 (15:24):
Pussy, pussy.
But yeah, I was.
I love we haven't mentionedUlta sellers here on the podcast
.
Very much Succession.
They own Ulta actually, whichis here in Lake Chelan and here
in the Well, actually in Mansonin the Lake Chelan, ava is what
(15:46):
I should be saying.
Brock Lindsey worked on these,did a great job.
Speaker 1 (15:55):
Got the dump bucket.
Speaker 2 (15:56):
And you know he's done some wonderful things over
there.
Rip, RIP, Love him to death.
Love that man.
Speaker 1 (16:02):
Love that whole things over there.
Speaker 2 (16:03):
Rip, rip.
Speaker 1 (16:05):
Love him to death, love that man Love that whole
family to death, yep.
Speaker 2 (16:09):
Lindsay family's amazing yes, they're wonderful
people.
But yeah, so I wanted to exposeAlta.
I mean, they're a wonderfulwinery here in Manson.
They're actually in the oldfirehouse downtown Manson.
They have live music all thetime, great place to go.
If you're here in town,definitely recommend stopping in
(16:32):
.
I think they have beautifulwhites.
I got this one and actuallythey're albarino.
Yeah.
Speaker 1 (16:40):
Yeah, their whites are always very acid driven and
very lean style.
So yeah, they do a good job.
They're very drinkable whitesGo ahead and dump that.
Speaker 2 (16:51):
It also probably doesn't help that I didn't cool
it down.
Speaker 1 (16:56):
Um, for blind tasting actually helps, if you don't.
Speaker 2 (16:59):
Yeah, yeah, opens it up a little bit yeah.
Speaker 1 (17:03):
All right, let's see if you can guess mine Pouring
this bad boy.
Speaker 2 (17:07):
Okay, so I'm really bad at this.
Wow, they have like the exactsame color.
Speaker 1 (17:11):
I almost introduced this wine.
Whew, good thing I didn't.
Speaker 2 (17:14):
I was not paying attention.
I was more focused on how theyhave almost the same color.
What if we had brought the samewine?
Speaker 1 (17:22):
Well, my bottle's amber and yours is flint glass.
Flint glass in the wineproduction means clear.
Speaker 2 (17:30):
Do I know this?
Speaker 1 (17:31):
wine Do you?
I don't know, I don't know.
Speaker 2 (17:35):
All right.
So we are getting about thesame color Very golden Actually,
has a beautiful color, but kindof does have that green tint to
it.
Again, you can correct me ifyou.
Speaker 1 (17:50):
Yeah, no, go ahead.
Yeah, it does have a littlegreen tint.
Speaker 2 (17:54):
Yeah, smells like it's been on oak.
God, I hate not knowing.
Speaker 1 (18:04):
I like the other way around so what are you getting
rid of right now?
All stainless steel, allstainless steel what great
varieties are you getting rid ofso far?
Speaker 2 (18:17):
god see, this is where it gets hard.
It almost smells, it almost hasthat buttery flavor to it,
mm-hmm, which just narrows meinto Chardonnay.
It does have a very likebutterscotchy, I guess, maybe.
Speaker 1 (18:42):
A little bit yeah.
Speaker 2 (18:43):
So what grape varieties?
God, I haven't done this in solong.
Speaker 1 (18:45):
What grape varieties are you getting rid of?
Think of every white grapevariety you can think of and
start marking them off.
Speaker 2 (18:52):
Well, I get rid of majority of.
Like crispy, which you know,any wine could be fermented in
stainless steel, but not allwines are really fermented in
barrels anymore.
Speaker 1 (19:03):
Mm-hmm.
Speaker 2 (19:04):
I would go New World.
Speaker 1 (19:06):
Okay.
Speaker 2 (19:10):
I think it does seem decently young.
I would probably say it's a 21,22.
Speaker 1 (19:21):
Remember it's in barrel, so if it's in barrel,
then, you're going back a littlefurther.
Speaker 2 (19:29):
Yeah, god, I'm so bad at this.
Speaker 1 (19:33):
So for barrel aging it's usually most people do like
24 months, some people do 36,depending.
Speaker 2 (19:40):
Okay, so I'd say 2020 .
Speaker 1 (19:42):
Okay.
Speaker 2 (19:45):
I'm going to get rid of Shannon.
I'm going to get rid of AlbrinoSal Blanc.
Okay, God, I'm just narrowinginto.
Speaker 1 (19:57):
Chardonnay Yep.
Speaker 2 (19:58):
I'm going to narrow into Chardonnay here.
Speaker 1 (20:00):
Okay, so you're vintage, you're calling the
vintage 2020, and you're callingthe great variety Chardonnay
here.
Okay, um, so your vintage,you're calling the vintage 2020
and you're calling the greatvariety chardonnay.
Yeah, so what region do youthink it's from?
Where in the world is carmensan diego?
Speaker 2 (20:15):
huh yeah that, that song where in the world is
carmen san diego?
Tell me where.
Where in the world is carmensan?
Speaker 1 (20:21):
I was like did you just tell me where it was.
Where in the world is CarmenSandiego?
Where's this wine from?
Speaker 2 (20:29):
Almost seems warm.
Speaker 1 (20:31):
Okay.
Speaker 2 (20:32):
I'll say the like Walla, walla area.
Speaker 1 (20:35):
Okay.
Speaker 2 (20:36):
So I'm going to say it's a 2020 Chardonnay from the
Walla Walla area, which is NewWorld.
Speaker 1 (20:43):
All right, ready for the reveal.
Speaker 2 (20:45):
No, because I probably just butchered that.
Speaker 1 (20:49):
So you got the grape variety right.
Oh, I did.
It is a Chardonnay.
It's a Chardonnay, but it's notNew World, it's Old World.
Speaker 2 (20:56):
That's where I knew you'd get me this is 2019.
I was close to the vintage 2019Domin 2019,.
I was close to the vintage 2019, Dominique Lafon, Of course you
had some fucking bougie thingFrom Bourgogne Blanc.
Speaker 1 (21:08):
So this is from Burgundy, this is a village
level.
Burgundy white.
So yeah, chardonnay 2019,burgundy.
Speaker 2 (21:20):
Is that a warm climate?
Cool climate that is?
Speaker 1 (21:25):
a cooler, like continental climate.
Okay, yeah, it's not super cool, it's like Mid Middle.
Yeah, it can get very coldthere, though Like it's not too
far away from Champagne andChampagne is extremely cold yeah
.
And they're notorious forhaving shitty weather in
Champagne, Wow Like rainy,overcast a lot okay, interesting
(21:49):
.
Speaker 2 (21:50):
Oh, I'm so proud of me, boom good job, got the grape
ready.
Speaker 1 (21:54):
You're only one year off of the the vintage yeah,
actually that wasn't.
Speaker 2 (21:57):
That's probably the best.
I'm so glad we have this oncamera, probably the best
tasting I've ever done.
Nice, hey, good job.
So yay me, yay you.
Does it say how many months inbarrel?
Did you tell me that?
Speaker 1 (22:15):
I did not tell you that, but Does it even say it?
Probably won't say yeah, itdoesn't say 13% alcohol.
Dominique Lafon, appalachianBourgogne, controlli 2019.
Product of France.
But there you go.
Huh, you want to guess theprice point?
Just for funsies.
Speaker 2 (22:36):
On both of them.
Yeah, let's do both.
Speaker 1 (22:39):
Be fun.
Speaker 2 (22:40):
Show the difference between Old World and New World,
I mean I have the price tagstill on this guy.
I can probably give you ageneral idea of what this one's
at.
I think that the SauvignonBlanc from Alta is probably like
$28.
Yeah, so I'm like it might evenbe more than that.
Speaker 1 (23:00):
Yeah.
Speaker 2 (23:01):
I'd say it's in the $30s.
I don't know, oh, you don'tknow I, I mean, I let me look it
up really quick guess, uh, theprice one, this guy 17, 40 oh
wow 40 bucks well I guess it'sbeen imported in so it's
burgundy as well.
Speaker 1 (23:22):
Anything from burgundy is going to be upper.
Speaker 2 (23:26):
Let's see the Saab Blanc 2022.
Speaker 1 (23:29):
Especially if it's in barrel.
Speaker 2 (23:31):
It is 32.
32?
Yeah.
Speaker 1 (23:35):
I thought it was going to be 30.
Speaker 2 (23:36):
Yeah, that's pricey for a white.
No comment.
People are getting moreexpensive.
Speaker 1 (23:50):
Yeah, it's crazy, can't fault them.
Yeah, do you?
Speaker 2 (23:51):
have a favorite between the two.
I really like that charnay, butI need it with food me too.
Speaker 1 (23:58):
I'm the same.
Speaker 2 (23:59):
I need some goat cheese or something with it yeah
, yeah, we should have made acharcuterie a charcuterie, a
charcuterie board a charcuterieboard um charcuterie um I'll go
back to that savvy bee realquick or the that one I, that
would be really good with that,the morels the morel mushrooms.
Speaker 1 (24:25):
Um, how did you make that again, you sauteed the
morels with like garlic onionsand garlic and all that good
stuff fire.
Speaker 2 (24:33):
Oh my gosh, it was such on the christines.
Speaker 1 (24:36):
And then what was it?
Speaker 2 (24:36):
goat cheese goat cheese oh yeah, pair of
chardonnay with that, especiallyone that's a little oaky.
I hate buttery Chardonnays.
Speaker 1 (24:47):
I'm not like a biggest fan.
It depends on where it's fromand the quality and everything.
Totally, I've had some reallyamazing ones and I've had some
really terrible ones.
Speaker 2 (24:58):
Yeah.
Speaker 1 (24:58):
It's all about like balancing the acidity with the
oak, balancing the acidity withthe oak.
So if your wine has good acidand it's oaked and buttery, then
your whole palate will, it'llenvelop your whole palate and
it'll excite your palate becausethe acid's carrying it through.
Yeah, and it won't.
That butter kind of texture iswon't linger as much on your
(25:20):
palate.
Um, I've had some prettyamazing ones, like some high-end
burgundies that luckily Ididn't have to pay for.
That I got treated to Like LaFlav Pellini.
Montrachet still is in my brain.
Speaker 2 (25:37):
Yeah.
Speaker 1 (25:38):
That is orgasmic.
Speaker 2 (25:40):
What was the one that you brought over?
Was it that one?
Speaker 1 (25:43):
No, that was Au Bon Clement.
They're based in Santa Barbara,like in Santa Maria area.
Okay, santa Maria Valley, it'sa cooler climate area, but they
do amazing oh gosh, I literallyhad an orgasm over that pairing.
Speaker 2 (26:00):
That was probably one of the best food pairings I've
ever had.
Speaker 1 (26:04):
That's called when you get goosebumps.
Speaker 2 (26:06):
Yeah.
Speaker 1 (26:08):
That's called a thing .
It's a thing called frissionFrission.
I've learned yeah, so peoplewho enjoy people that are
creative and have a creativeintelligence yeah, people that
are creative and have a creativeintelligence.
Speaker 2 (26:22):
Yeah.
Speaker 1 (26:23):
When they look at a piece of art or when they hear a
certain music cadence or acertain song and they get chills
.
Or they take a bite ofsomething amazing and they get
chills Really.
It's called Frisian, it's acreative orgasm.
Huh, which is fun.
Speaker 2 (26:42):
I'm always in the search of Frisians, I love
Frisian.
Speaker 1 (26:44):
It's a creative orgasm, huh, which is fun.
I'm always in the search ofFrisians, I love Frisians.
Speaker 2 (26:48):
Yeah.
Speaker 1 (26:49):
Yeah.
Speaker 2 (26:50):
Well, especially, oh God, I love food in general.
Speaker 1 (26:54):
Yeah, I was listening to this other podcast about
music and they're going overFrank Ocean and his song Self
Control.
Speaker 2 (27:03):
Yeah.
Speaker 1 (27:04):
And it goes into the part where it goes and the way
his harmonics are and also thechords, it's just instant
frisson, just chills up and downmy spine.
I'm like, oh my god, this guy'scrazy oh my god, that's great.
Speaker 2 (27:27):
I learned something new today yeah, absolutely.
Speaker 1 (27:31):
Or um, adele's, what's her, what's adele's?
Uh, for her first, like big hit, do you remember?
Because I fucking don't,anyways, it doesn't really
matter, but that song also whenshe hits the high note in that
one.
Speaker 2 (27:45):
I feel like I know what song you're talking about.
Yeah, it's like on tip of mytongue.
Speaker 1 (27:50):
It's on tip of my tongue, oh, rolling in the Deep.
Speaker 2 (27:54):
Oh yes.
Speaker 1 (27:55):
Oh no, Someone Like you.
Speaker 2 (27:57):
Oh, never mind, I won't fight.
Yeah, someone like you.
Speaker 1 (28:02):
And then when she hits the high note, you're just
like holy shit.
Speaker 2 (28:06):
Who is this woman?
God, she is such a babe.
Instant Frisian.
Speaker 1 (28:10):
And you're like, oh my God, I have to listen to that
song over and over and overagain because I just want to
feel this way all the time.
Speaker 2 (28:14):
Yes, yes, there's been multiple songs like that.
Speaker 1 (28:19):
Plenty of wines have given me Frisian.
Do you have?
Speaker 2 (28:30):
any wines by memory that gave you a sense of
goosebumps?
Yes, definitely when I was,like I'm not walking out without
it.
Speaker 1 (28:36):
Yeah, or you're like oh my God, that was so fucking
amazing.
Speaker 2 (28:40):
It's like ingrained in your brain forever, actually
even during.
I can't recall exactly whatthey were, but when we were
sitting on the deck at Cardiff'swe were doing a blind tasting.
Speaker 1 (28:51):
Right.
Speaker 2 (28:51):
And there was one there that I I believe it was
might have been a red, and I wasjust what is this?
Speaker 1 (29:01):
yeah, like it's blown away blown away do you remember
the bottle?
Speaker 2 (29:06):
no, I probably have a photo of it, though.
Yeah, um, because I canremember that exact day yeah,
for me um obon climat, pinotnoir.
Speaker 1 (29:18):
They did a a library tasting yeah one time and I had
their 1997 pinot noir from theirestate, from like biennacido oh
my fucking goodness it was.
It was amazing like I.
I was shocked and I'm like Ihave to get like three bottles
(29:39):
of this well, even there was acouple.
Speaker 2 (29:42):
Well, I've told you about the one from melisoni's
that the straw cab blend.
Yes, it was a 2015, and I meanalso you know, I definitely
think that my environmentaffects my oh, totally, when
it's sunny when it's, yeah,snowing, etc, etc.
(30:04):
Those definitely affect what Iwant to drink, like as you said
last podcast, like I've been ina very white mood, yeah, and for
obvious reasons, it's beautiful.
It's like 70 this week, yeah,finally.
But we were up at SuddenMountain Lodge sitting by a fire
(30:24):
and popped that baby open andtime and place was just perfect
and I think that also helped.
We were pairing it with a steak, which was beautiful.
Yeah, I mean the whole thingjust.
And then I think we got like achocolate cake or something for
(30:46):
dessert, and it was justbeautiful.
Beautiful.
Speaker 1 (30:53):
One of my best memories with food and wine was
in Santa Barbara working atJaffers, and it was the
winemaker Stephen's birthday.
And it was the winemakerStephen's birthday, so the owner
treated all of us to a lunch totoast to Stephen's birthday.
He got to pick out all thewines.
Speaker 2 (31:12):
Oh.
Speaker 1 (31:16):
And.
Speaker 2 (31:16):
I don't think there was a budget Must be nice.
Speaker 1 (31:18):
It was just amazing.
So we got to this place calledthe Miramar Hotel.
It was a brand-new hotel on thebeach in Santa Barbara and it's
super fucking expensive to staythere.
But we went there for lunchcause their restaurants amazing
and they had 2009 Dom Perignonon the menu, and so Steven
definitely picked that one out.
And he also picked out aliterary Chardonnay and that
(31:42):
literize from Sonoma and it'sbasically like when I taste
Litter-Eye I think of Grand CruBurgundy really their quality is
so fucking amazing and they'reexpensive.
I don't think I've ever theirballs are really expensive, but
for good reason but we had abunch of oysters fresh oysters,
(32:05):
pacificific oysters um with the2009 dom perignon.
Fuck me up bro I love seafoodand especially oysters with
sparkling absolutely and there'sthis, there's this guy that was
there, uh, jeremiah, who's agood friend of mine today still,
(32:26):
and he was brand new to thetasting room Like just started,
like probably a week ago, maybetwo, can't even.
And, just you know, hit thefucking lottery on wineries to
work at, especially timing-wise.
So he is, he's super green.
He was super green, so the wineindustry didn't know shit.
But like no, not to trade.
(32:49):
I was thought, just like youknow bottom, you know budget
trade shows wine, not knowingwhat he was doing.
Yeah, for sure.
You know, I used to do that too, and of course we groomed him
and now his palate is wrecked,so he has to drink the good
stuff now.
But he was there sitting rightnext to me and I'm like yo, I
(33:13):
remember being in his shoes anddrinking something like this and
did not appreciate it.
And so I looked at him and Iwas like, look, I'm going to
tell you how to do this winepairing real quick.
Because you need to do thiswine pairing real quick, because
I you need to appreciate this,because this is not an everyday
occurrence, this is a rarity.
Speaker 2 (33:31):
Yeah.
Speaker 1 (33:31):
So cement this moment in your brain, you know,
because most people they can'tbe doing that all the time, like
if you have money and you'redoing it, then fucking that's
awesome.
I want to be in your shoes, butyou know, for us people that
really can't afford to do that.
I could probably do that likeonce a year maybe.
Speaker 2 (33:50):
If that.
Speaker 1 (33:52):
If that.
And so I told him how to do thewine and food pairing, and then
his mind was just blown.
He was like I don't even know.
He's like I have no words, Ican't process this.
Speaker 2 (34:05):
It's just like when you information overload,
literally when you have thatperfect pairing and you
understand what you're doing.
There's a moment where you justsit there and you're like holy
shit, is anybody elseappreciating this like I am?
Yeah like even sam couldappreciate it with me.
(34:29):
Oh yeah, because, like his, heloved that pairing with the obon
clement and the morales yeahand like, but if he was like a
little virgin I'd be like ohhoney, oh we have you don't know
what you're getting yourselfinto right.
We have so much work to do um,but seriously, I mean it's when
(34:52):
you have that moment and againthe goosebumps of like wow, yeah
, like my taste buds just likewent off in my mouth yeah yeah,
it's that's.
That's a moment and there'svery I mean, I've only probably
had a handful of those, like thefirst time I had pizza was
(35:16):
probably one of those moments doyou remember the first time you
had pizza?
Speaker 1 (35:19):
because I don't know, I probably had one of those
moments yeah, yeah oh my god um,I so a little little
information about me real quick.
I used to be allergic to garlicused to be or you're just like
it's not.
I just don't care anymore itused to be so it would make me
(35:40):
itch like on my legs and whatnot.
And I was.
I loved Italian food, so I likeI love pizza so much yeah and
like my mom, bless her heart she, when we're at restaurants
she's like could you make thesauce without garlic?
It's like all the sauces arealready made yeah they made them
this morning like like no, youcan't just make one without
(36:01):
without garlic in it yeah, soI'll just like suck it up.
Um, she used to give me someantihistamine sometimes, but I
would just suck it up.
I'm like you know what?
I fucking love pizza.
I love italian food.
I'll just don't even care justscratch and then I just ate so
much garlic that my body justgave up and was like you're not
allergic to it anymore.
(36:21):
You're immune now yeah, you'reimmune, so I'm like sick, you
should try that with fish.
Speaker 2 (36:24):
I wish All right, you're going to be immune now.
Yeah, you're immune.
Speaker 1 (36:26):
So I'm like sick.
You should try that with fish.
I wish I could do it with fish.
I wish I could do it with fish.
But the thing about fish isthat it makes my throat close up
.
That's okay.
I can't suck it up.
Speaker 2 (36:36):
I have an empty pen, because then I just can't
breathe.
Speaker 1 (36:39):
Yeah.
Speaker 2 (36:39):
I have an EpiPen.
I just got signed off on my Epiyesterday, so let's go.
Speaker 1 (36:45):
I don't like fish enough to do that, though I
really don't care about fish atall.
Speaker 2 (36:50):
I actually didn't eat fish.
Speaker 1 (36:51):
Except for shellfish.
Fucking love shellfish.
Speaker 2 (36:53):
Yeah, I actually didn't eat fish for the longest
time as well as chicken nuggets,because there was one time, in
middle school probably wherethere was a bone in one of the
chicken nuggets and it gotwrapped in my braces and I
couldn't get it out and I waslike ugh, ugh.
(37:14):
And I couldn't handle thatthought again.
Speaker 1 (37:18):
In a chicken nugget there was a bone.
Yes, what kind of chickennuggets were you eating Fresh?
Apparently Like a milliondollar chicken nuggets.
Remember, I'm from.
Speaker 2 (37:27):
Bainbridge.
Speaker 1 (37:30):
Never been there.
Speaker 2 (37:31):
But also fish.
I hated fish because the bonesyeah, and like getting stuck in
my braces.
Speaker 1 (37:41):
I just don't like the taste personally stuck in my
braces.
Speaker 2 (37:50):
I just don't like the taste.
Personally, I think you haven'thad a good like.
Speaker 1 (37:52):
I don't think you've had a good fish, I don't know.
I've been around people at adinner table.
They're like oh my god, thisfish is so good, you have to try
some which reminds me I reallyneed to make Sam.
And I tried it and I was likemid.
Speaker 2 (38:06):
Sam makes really good fish tacos.
Speaker 1 (38:09):
Is it cod or halibut?
Speaker 2 (38:11):
I think cod.
Speaker 1 (38:12):
I can have halibut, which is random, I think you're
just like making up an allergy.
No, I'm not.
Speaker 2 (38:19):
It's like when people come in and they're like I'm
allergic to Cab Franc.
I wouldn't make up an allergy,I just don't like it.
Speaker 1 (38:30):
It's a real allergy, but I don't care enough about
that food group to actually doanything about it or try and not
be allergic to it.
I love shellfish, though I caneat every shellfish.
I can eat scallopsops, clams,oysters.
I love octopus and eel, so Iwant to go to sushi restaurants
(38:53):
fuck me up.
Actually, there's one fish thatI would try and not be allergic
to it's tuna okay it's tuna,because I fucking love tuna like
tuna sandwiches I grew up ontuna sandwiches and I was fine,
but then I went to a sushirestaurant and had like a white
truffle like real tuna like itwas bluefin, I think.
(39:16):
I think that's the one with likekind of like a white flesh yeah
, probably.
Um, so I had that.
And then, instant breakout.
My friend, heidi song was withme and we're in santa monica and
at the sushi restaurant on thebeach and I was like fuck, I
need benjo right now or anantihistamine.
And I was like I was likeyou're super sexist, but I was
like you're a female, you have apurse, you probably have
(39:38):
something in there, right, andshe was like, actually no, I'm
organized.
Speaker 2 (39:43):
I was like, damn that sucks, here we go.
Speaker 1 (39:47):
So we had to walk like five blocks to find the
nearest, like anything that hadan antihistamine yeah.
I was like that was rough.
Yeah, it was a rough one.
Speaker 2 (39:57):
I know I was just thinking about I have like
really bad seasonal allergiesand I need to start popping
those allergy pills to get a.
Yeah, that's one thing I don'thave is seasonal allergies and I
need to start popping thoseallergy pills to get a.
Speaker 1 (40:06):
Yeah, that's one thing.
I don't have the seasonalallergies yeah, go uh like yeah,
I'm allergic to fish, so Iwould rather be allergic to fish
me too because I see everyone,like in the spring and
summertime, like eyes all red,oh my god, nose all puffed out,
and I'm like, hey, I won thelottery on allergies.
Speaker 2 (40:27):
To be honest, yeah, there was a couple years ago
where it was just so bad like Iwas scratching my eyes, couldn't
wear my contacts.
Nose running inhaler like nospray.
Eye drops for allergies.
Allergy medicine, double tripledose if I need it.
(40:49):
Because that's what I needed todo and I didn't have any allergy
medicine.
We're driving down and I lookat Sam.
I was kind of starting to feelmy started wheezing and just
like slowly my throat closing upand I was like so we got about
(41:09):
15 minutes.
And he's like what do you mean?
We have about 15 minutes.
I'm like I can't breathe rightnow.
We have about 15 minutes beforeyou hit me with an epi and he's
like what are you talking about?
I was like, no, seriously, yeah,um, yeah, allergies suck.
I feel bad for the people thathave more than I do yeah, my
(41:34):
brother gets it really bad yeah,yeah.
There's points where I was likeI'd rather die yeah no, I don't
.
I don't, but for anybodylistening, who is going to take
that seriously?
Speaker 1 (41:46):
yeah, just in case alright, great, blind blah, blah
, blah, blah, blah.
Yeah, wow, I feel like thefucking Tasmanian devil over
here.
Okay, thank you for listeningto this blind tasting episode of
the blind pod.
Speaker 2 (42:00):
We crushed that.
Cheers, cheers, bitches, wecrushed that.
Speaker 1 (42:04):
Cheers Bitches, thank you, thank you.
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