June 5, 2024 • 51 mins
The Tipsy Vine
https://thetipsyvinewa.com/
Instagram: @thetipsyvinewa
Bung Pod
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Ever wondered how a bottle of Grenache Blanc can change your life? Julia Carlson, the proud owner of a new bottle shop in Spokane, joins us to share the captivating story of her journey into the wine industry. Julia recounts the serendipitous moment that ignited her passion for Rhone varietals and bubbly wines like Petnat. From the aesthetics of her newly opened shop to the significance of Washington wine regions, Julia's enthusiasm for wine is contagious. Tune in to hear about her favorite wine brands and what makes her shop a must-visit in Spokane.
This episode isn't just about wine; it's a flavorful exploration of various beverages and their cultural contexts. Starting with a fun chat about Malibu Rum shots, we segue into our passion for silver tequila and the distinctive tasting notes of Dusted Valley BFM, a Bordeaux blend. We even delve into the merits of screw caps, cans, and wine on tap, underscoring our mission to make wine culture approachable and enjoyable for everyone. Consider it your friendly guide to the world of wine, as welcoming as a hipster coffee shop.
Launching a wine club comes with its own set of challenges and triumphs, as we discuss in detail, from securing a historic building to navigating licensing struggles. We highlight five standout Washington wineries you need to know about, including Upside Down and Smokey Rose Cellars, each with its unique backstory and offerings. Whether you're a seasoned wine lover or just beginning to explore the world of Washington wines, this episode provides plenty of reasons to support local wineries. Cheers to discovering the best of Washington's wine scene!
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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 bung Wine with mayhem.
That's what it's about.
All right, welcome back.
(00:22):
Welcome back to the Bung Pod.
It's your boy, ian King, akaWine Wonder Boy.
I have my co-host with me,jazzy J Hello everybody Jazzy
Way too much we out here.
It's just me and Jaz that runthis whole pod.
So if you can go, give us afive-star review on any podcast
(00:45):
platform that you're listeningto this on.
Also say hi to us.
Dm us at official bung pod,instagram, tiktok, whatever that
you got.
So we have a fun episode today.
We have our good friend here.
She just opened up a in Spokane.
We have Julia Carlson Hello.
Speaker 3 (01:08):
How are you doing today so good?
How are you?
Speaker 1 (01:11):
Oh, wonderful, good, I get comfortable over here.
Okay, I did bring a wine.
Yes, I was going to open thiswith a wine key, but this is a
little screw top bad boy, therewe go.
Speaker 3 (01:24):
Yeah, yes.
Speaker 1 (01:32):
This one I got from Dusted Valley BFM, which could
stand for Big Fucking Merlot.
Speaker 3 (01:36):
That's what we like.
Speaker 1 (01:38):
Bad fucking mama.
Speaker 3 (01:40):
That's what I am, yeah.
Speaker 1 (01:54):
Thank you, that's what I am.
Yeah, yeah, thank you, and wealso in the, in behind the
scenes.
Speaker 3 (01:56):
Over here, we have larissa, which helped design
your my space, your, your space,your new bottle shop yep which
is awesome.
Speaker 1 (02:02):
I love design.
I do like aesthetically.
I just like aesthetics a lot,but I'm just not that great at
creating aesthetically pleasingthings.
Speaker 3 (02:12):
I have a lot of creativity, I feel like in good
ideas, but I can't ever bringthem to fruition.
Yeah, Yep.
So what kind of?
What kind of?
Speaker 1 (02:22):
wines.
Do you gravitate towards Morelike Bordeaux?
Do you like Bordeaux?
Do you like Rhone, burgundy?
Speaker 3 (02:27):
I do love Rhone varietals.
I feel like my.
You know, I used to be one ofthose people who thought they
didn't like a whole entirecategory of wine.
So in 2018, 2019, I still toldmyself I didn't like white wine.
I still told myself I didn'tlike white wine.
And then I had the Cardis.
Speaker 2 (02:47):
Grenache Blanc on a 2020 COVID trip.
Speaker 3 (02:50):
We couldn't even go into the space, we just were
buying bottles like through ourcar window.
And so we stayed in Chilean thatweekend, we had our family with
us and we bought the bottle.
We didn't drink any wine whenwe were here because we couldn't
go into wineries, and so weweren't.
Whatever we were doing, we were, you know, making cocktails or
(03:11):
seltzers, whatever, and so itwasn't until I got home that I
tried the wine and that winelike totally opened up my whole
entire palate and really led meon this discovery of white wine.
So I love the Rhone varietals,all that to say, but my favorite
wine to drink is anythingbubbly Petnat.
I'm a hoe for a Petnat.
Speaker 1 (03:32):
Ooh, nice.
Speaker 3 (03:33):
Yeah, so I like the funky things.
My favorite bottle right now ifwe're getting into that, I'll
just offer that up is the SageRat Petnat Rouge.
Speaker 1 (03:42):
Okay, I've heard a lot about Sage Rat, yeah, and so
many people have asked me to,you know, bring them on the
podcast which I want to doAbsolutely.
Them and also Sonder.
I want them both on the podcast.
Speaker 3 (03:54):
I love Sonder.
Yeah, I want to do that as well.
I feel like they have similarwinemaking styles.
Yeah, they do.
Speaker 1 (03:58):
Yeah, and I'd love to do an one.
That would be the best, becausewe do remote podcasts too, but
I just love in-person dynamics alot more.
You kind of get a bullshit more, yeah, and so you're not going
off of a list of questions, youknow?
Yeah, I like that a lot.
But yeah so what's yourexperience in the wine, in the
wine industry?
Speaker 3 (04:17):
you get started okay.
So I've been um what I considermyself as a longtime consumer
in the industry, slash hobbyist.
So our very first trip toChelan was almost 10 years ago.
So my nine-year-old son isalmost 10.
And the first time we came toChelan was when he was an infant
.
He was four months old and welived in Seattle at the time, so
(04:39):
it was a really easy way tojust come away for the weekend
and so on that trip we bought wewere still pretty young I think
I was 24 at the time and we'dbeen married maybe a year and so
it was like our first bottle ofgood wine that we ever bought,
and it was at Nefarious and itcost us 40 bucks, which at the
time like still felt like quitea lot.
(05:01):
Being newly married, with thisnew baby, I had quit my job to
stay home with him, and so afterour trip here for that very
first time and that initialpurchase, like I held that empty
bottle.
I saved it through like many,many moves.
I finally did just get rid ofit a few years ago.
But that kind of started us offon the Washington wine
(05:22):
discovery, started us off on theWashington Wine Discovery and I
never really branched out intointernational or in a way that I
have with Washington Wine.
So it's been about 10 yearssince we've been exploring
Washington Wine and reallywatching all the regions grow,
and so we've been to Chelan andManson now more times than.
(05:42):
I can count, and everywhere elseas well, and now more times
than I can count, and everywhereelse as well.
But I guess for me and for howmy husband and I were exploring
wine, it was the most relevantto us.
Like this affects our dailylife right, totally, and so I
can have respect for all theother wine regions and growing
regions, but nothing is morerelevant than what we're doing
(06:03):
in Washington, and so it justkind of has, just over the years
, like it's been a crescendo ofmore interest, you know, a
deeper understanding of wine andthe wine industry and wanting
to learn more.
And then, um, my kids are bothin elementary school now.
My background is in publichealth.
I have a master's in publichealth as well, and I just knew
(06:26):
I didn't want to go back to anysort of corporate wellness,
which is what I was workingpreviously, and I didn't want to
do a nine to five, I didn'twant to play by someone else's
rules.
And so my husband said find away to make this tax deductible.
Speaker 1 (06:39):
And I said checkmate, here we go, let's go, I can do
that said checkmate, here we go,let's go, I can do that, that's
easy.
Speaker 2 (06:49):
So here we are, that's like with a bottle shop
and a wine club.
Speaker 1 (06:50):
Now, yeah, yeah, that's so fun.
Yeah, by the way, I loved um.
I just thought of this rightnow, but I loved how you rolled
in with a shot of malibu rum.
It is awesome.
Okay, it's on camera, it'sright there.
Let me just she's like let's go.
Speaker 3 (07:10):
Today's a fun day.
It's a Sunday fun day right now.
Let me make a disclaimer,though, that this is not what I
would.
We don't shoot Malibu Rum.
I'm looking at Larissa who'soff camera.
Here's the thing.
We were on our way.
We left really early thismorning.
What time did you get in town?
11.
Okay, yeah.
Speaker 2 (07:25):
Damn.
Speaker 3 (07:26):
And so we were at this gas station in like Banks
Lake area and I'm like, let'sget shots.
You know, the day was justgetting ahead of me already.
I was just ready to party andhave fun.
Yeah, this is not what wetypically shoot.
I just feel like I need to makethe disclaimer that that what
(07:47):
do you usually?
Speaker 1 (07:48):
what's your normal?
Speaker 3 (07:48):
tequila I'm a tequila girl, or seasonally crown peach
or crown apple, okay, okay.
Speaker 2 (07:51):
So six months of the year we do crown apple.
I hate peach.
Speaker 1 (07:53):
So for tequila, do you do um reposado or what's?
Your typically silver okay,yeah, there you go, yep um.
Speaker 3 (08:01):
You know I like all sorts of tequila, but I'm not
going to be picky, but Itypically gravitate towards
silver okay, nice.
Speaker 2 (08:08):
Yeah, I like a good sipping tequila yeah I've never
sipped it, I just you know downthe hatch.
Hey, so you haven't explainedour wine and all that good stuff
.
Speaker 1 (08:24):
Yeah, so this is Dusted Valley BFM.
This is a Bordeaux blend ofmostly Merlot, I believe.
Let me double check.
On the back label here it is66% Merlot, 28% Cab Sauve and 6%
Petit Verdot.
I get that 6% man.
(08:46):
Yep, I love this wine.
I got it because I visitedtheir tasting room in
Woodinville and I thought thiswas.
I don't typically gravitatetowards Bordeaux's, I just don't
.
I just kind of think they'reboring a little bit.
But I love Old World Bordeauxslike right bank, left bank, and
(09:09):
this reminded me of a right bankBordeaux style blend because it
has a lighter touch on it.
The tannin is a little bit morerustic, I feel like on it, and
so it really gave me that kindof like Bordeaux style.
And so I was like fuck yeah,I'm going to grab a bottle of
(09:31):
this guy for the pod.
They're really awesome peopletoo.
They have a really cool story.
It's owned by two couples andthey just do a great job down in
Walla Walla.
Speaker 3 (09:41):
I'm going there next weekend for a spring release, oh
really.
Yeah because I already carriedthe Boomtown line in the shop
and so I'm going to go to DustedValley and see the estate and
everything.
Oh, how perfect.
I know.
Speaker 2 (09:52):
When I walked in I was like it really was.
Speaker 1 (09:54):
That's awesome.
So what would?
Speaker 2 (09:57):
you say the tasting notes are on this, or do you
want to try?
No, no, no, don't put me on thespot.
Speaker 3 (10:05):
I get too nervous.
That was a hard pass, hard pass.
Speaker 1 (10:10):
It's very red-fruited on the nose.
Also, there's a lot more floralcomponents red florals, purple
florals.
I think too a little bit.
There's no hint of like.
There's no bombardment on thenose of French oak, although I
get a hint of it in there, gotthat vanilla clovey kind of
(10:30):
nutmeggy on the nose, but it'snot overpowering.
It's not your typical kind oflike Napa style, big Bordeaux
style that they do.
And on the palate.
Speaker 2 (10:42):
I'm just enjoying it to sober me up.
Speaker 1 (10:47):
Drinking wine to sober yourself up, that's great.
Speaker 3 (10:48):
Yeah.
Speaker 1 (10:51):
Tannins are rustic.
They're not trying to rip yourmouth apart, they're kind of.
Speaker 2 (10:59):
I do have a rustic.
Speaker 1 (10:59):
They're a little grainy, a little rustic.
Yeah, there's also a goodamount of plum and that black
currant in there, also a tingeof fennel or black licorice.
I think that comes from thePetit Verdot.
It's more of a concentratedflavor that 6% maybe 6% bitch.
Yeah, this is fucking good.
(11:22):
Good job, dusty Valley.
Speaker 2 (11:28):
I'll direct this question to you how do you feel
about?
Speaker 3 (11:29):
screw caps.
I love screw caps.
Okay, yeah, I love them um forme, you know it's.
It's a boat wine, it's a beachwine, it's a car bar exactly
before a concert wine.
I have no problem with thescrew tap.
Screw cap yes.
Speaker 1 (11:44):
Screw taps, screw tops, screw cap.
Shout out to screw taps onetime.
Speaker 3 (11:49):
Yeah, and you know what it's.
Speaker 1 (11:51):
Yeah.
Speaker 2 (11:51):
It's they're convenient, they're convenient.
Speaker 1 (11:54):
Yeah, yeah, I am all for alternative vessels for wine
.
Speaker 2 (12:00):
Yes.
Speaker 1 (12:00):
I love the cans.
I love the cans.
I love the screw caps.
I love the kegs on tap.
Wine on tap is great.
I think it's really dope and itreally brings, I guess, more of
a younger crowd where it's kindof taking all the bougie shit
out of wine, which is kind ofwhat we try to do with this pod.
It's like we love wine and wineeducation and wine people.
(12:23):
We just hate the pretentiousnessthat comes with sometimes and
while you can appreciate highquality wines and appreciate
those experiences, people do notnecessarily connect with it
because it is a veryintimidating culture to get into
because of the pretentiousnessRight to get into, because of
(12:46):
because of the pretentiousnessright and so, um, it's kind of
like when you go to a superbougie ass coffee shop and which
I fucking love those, by theway, big fan, big fan of artisan
coffee roasters but you go inthere, like when I first went
into one of those shops,everyone was fucking hipster,
everyone's like design, whyeveryone looked awesome, like
you know, aesthetically and Iwas like damn, like I'm super
(13:08):
I'm super intimidated by thisplace right now and I didn't
know what to order.
They have like a bunch of drinksthat are, you know, in italian
or whatever, and you're justlike all right, I have no idea
what to get, but this smellsgreat in here and I want to.
Speaker 3 (13:22):
I want that.
I want that.
Speaker 1 (13:25):
Whatever this smell is, which is cool.
Once you just go to the person,you're just like okay, so what
would you recommend?
This is what I usually drink.
Same thing with wine.
Speaker 2 (13:33):
Same thing with wine.
Speaker 3 (13:33):
Same thing with wine.
Speaker 1 (13:34):
Yeah, I love the screw caps too because the
technology has come so far,especially the past five to 10,
the past like five to ten years.
Um, in the beginning screw capslike new zealand was doing it
mostly with like sauvignon blanc, like oyster bay marlboro
sauvignon blancs which I getbecause it really keeps a
(13:55):
freshness in there um, but howthey started to um integrate the
technology of breathabilitywithin the screw caps is really
cool, especially for red wines,and I love it because it gives
access, easy, ease of access,you know, because you don't
always have the way to concert.
Yeah, hell yeah.
Speaker 2 (14:15):
Well, that's what I was going to say, is it's?
Speaker 3 (14:16):
accessibility.
So if I want to incorporatewine into my daily life, which I
typically do, I'm not bringinga corkscrew on the boat.
I'm not bringing a corkscrew tothe beach.
Speaker 2 (14:27):
Well, especially when you have kids and you're
thinking of a million otherthings, exactly, totally.
Speaker 1 (14:33):
Yeah, I'm the kind of guy who's always prepared, so I
feel like I always have thecorkscrew in my backpack, I have
one in even the equipment bag,I have one in the car, I have
one on my keychain.
Speaker 2 (14:44):
Um, I can appreciate that I got one everywhere yeah,
I got one everywhere yeah, yeahand I'm the person that just
never has one well, I brought abunch of wines camping one time
and I completely forgot acorkscrew and I was like fuck,
how am I gonna open these?
Speaker 1 (14:59):
and so one of my buddies, I just put the bottle
in the back of his like hikingboot and slammed it against a
tree.
So the cork would pop open.
Oh my, it worked.
I spilled wine all over me, butit worked and I was like, great
, you gotta do and after thecamping trip I found the
corkscrew in my glovecompartment.
I was like I knew I fucking hadone somewhere.
Speaker 3 (15:20):
Yeah, that's the worst son of a nutcracker we,
okay, a little bit of a tangent,but we have a little cabin on
the northern tip of LakeRoosevelt, okay, and when we're
not there, we Airbnb it out.
And so we had a renter call us,which isn't totally typical.
When any renter calls me I'mlike immediate panic, what's
wrong, you know?
One guy was like we have abottle of wine we want to open.
(15:42):
The whole town is closed down.
Can you tell me where yourcorkscrew is?
And we're like shit.
I took it home with me onaccident.
It was in one of our coolers,so I brought it home and we felt
so bad so I texted him the nextday and I said I hope
everything else about your staywas great.
We own a wine shop.
There's no excuse why we didn'thave a corkscrew out there.
(16:08):
I'm so sorry.
Speaker 2 (16:09):
I hope you found a way to open your wine, did he
reply?
Yeah, he gave us a five-starreview, but that's not the point
.
Speaker 3 (16:12):
Did you get a one-star?
Speaker 1 (16:12):
No it was just like One-star review.
No, there's no wine key in thecabin.
Speaker 3 (16:16):
We need to be better about wine accessibility, and
they own a wine shop.
Speaker 1 (16:21):
And they own a wine shop.
Speaker 3 (16:22):
Like no excuse.
Inexcusable, Inexcusable.
This is ridiculous.
Really wanted that five star.
So I just strive to be morelike.
You have them everywhere.
Speaker 1 (16:32):
I try.
I don't always, you know, havethem.
But, I really try.
Speaker 2 (16:37):
So the idea of the wine shop?
Yes, how did this all besidesgetting it written off on your
taxes?
Yeah, how did this all besidesgetting it written off?
Speaker 3 (16:46):
on your taxes come to fruition.
Yeah, yeah.
So the retail wasn'tnecessarily in the plan from the
get-go.
Speaker 2 (16:52):
Okay, what was the original plan?
The?
Speaker 3 (16:54):
original plan was what I launched the business as,
which was a curated Washingtonwine club.
So what I wanted to do, whichwas really the crux of it, was
when Eric told me eric's myhusband.
He said find a way to make ninewine clubs tax deductible.
Um, which of course now we onlybelong to, two being in the
industry, which he still has aproblem with.
But we're gonna let it slide.
(17:14):
So so he has a problem withhaving them or not having enough
having them having he doesn'tthink we have a need for them
anymore because you have thewine shop right.
Right, which is fair, butanyways, but still, you've got
to have one, right, yeah,supporting the industry, I agree
, yeah.
So the idea was to create astreamlined wine club in which
(17:36):
people could commit to knowingtheir upfront commitment in
terms of financial costs,because we decided on a set, a
fixed price for each of our clubtiers and we wanted to be able
to taste people all over thestate, so they're not committed
to one winemaking style, to onegrape growing region, um to one
particular type of wine, and sowe really wanted to provide
(17:57):
people with a diverse experienceof wine, to be able to either
grow their own cellars or justhave wine on hand any given day
that they can feel like they canopen.
Right, and you don't have tosave for a special occasion.
So we launched the businessright off the bat.
We got a lot of our friends andfamily signed up, and so we had
this really cute little clubfollowing at the time, and we
(18:21):
quickly realized we weren'tgoing to be able to grow the
club the way we wanted to unlesswe had a physical space for
people to come to, and so myhusband was driving by the space
that we ended up renting inSeptember.
He kind of pitched it to me.
I said let's explore.
And three days later we had thekeys to this building that was
built in the 40s and had beenpreviously inhabited by a train.
(18:47):
Hobby, yeah, store, oh okay, forlike 40 plus years, yeah, okay,
so october you know we didn'treally intend to like saddle
ourselves with this wholerenovation.
We already had our whole fallplanned out.
We were taking a familyvacation and then, as you know,
like holidays and everythingpick up.
So we didn't really startworking on the space until early
(19:08):
november is when we like reallystarted hitting it hard and we
were supposed to be open bymid-december, um, and that
didn't happen.
So we ended up openingmid-february.
And why didn't it happen?
Because our license gotobjected to by a church and so
wait?
Speaker 1 (19:26):
so a church objected to your liquor license yes, so
is it a full?
Do you have a full?
Do you also sell liquor thereas well?
Speaker 3 (19:34):
we have the beer and wine specialty shop license, and
so any school or church withina 500 feet walking distance had
the opportunity to object, andso our liquor licensor had to
reach out to that church and saythis is what's going in 500
feet away from you.
And so, um they, they chose toobject, and they objected with
(19:55):
all the cdc statistics about whyalcohol is terrible for you wow
and that's okay.
Speaker 1 (20:02):
You can totally have that opinion I hate jesus too I
respect non-drinkers jesus was awinemaker by the way, yeah, so
once, yeah it was a little howmany, by the way?
Yeah, so it was.
Speaker 3 (20:13):
Yeah.
Speaker 2 (20:14):
It was a little.
Speaker 3 (20:15):
How many feet?
Speaker 2 (20:15):
are you in walking distance?
Speaker 3 (20:20):
482.
Because, yeah, so we were.
I mean, this was quite the blow.
We, we had just like reallystarted dumping money into the
space to get it to what it lookslike now, and our thought was
like we need to halt everythinguntil we know if we're going to
get this license approved right.
Because now we're in thisfive-year long lease and this,
(20:40):
that and the other thing, and sowe tried to find every way to
work around it essentially, andso my husband Eric, and then one
of my best friends, her name'sJordan, her husband Greg, they
took a tape measure out and theywalked the whole tape measure
from our front door to thechurch's front door.
Um, and they found out it wasthe 482 feet.
My husband went to the sermon,he went to service there, he
(21:03):
talked to the pastor and oh,what a good guy.
Yeah.
Speaker 2 (21:06):
Yeah, that's effort, you know it was yeah and I
should have handled it.
Don't send amanda to a woman'sjob.
I should have done.
It is what I learned.
Speaker 1 (21:22):
Yeah, I would have just left like I appreciated
yeah, bag of dog shit andlinoleum fire.
If they object, if they're thetype of church to like object to
alcohol, then they're probablya little misogynistic there's
southern baptist, so I thinkthey're really conservative.
Uh-huh.
Speaker 3 (21:34):
And the really ironic thing is we have two bars next
door.
Speaker 1 (21:37):
Oh, look at that.
Speaker 3 (21:38):
Yeah.
Speaker 1 (21:39):
Two bars Full, bars that are closer Like dive bars,
like bar bars, significantlycloser, yeah.
Speaker 3 (21:43):
So we have Boomer's Bar and Grill, which is a
wonderful establishment.
I love both of them, I frequentboth of them, yeah, um, boomers
is great, technically familyfriendly, but then next to it we
have a bar called green citysaloon and it is more of a dive
bar.
Okay, karaoke, you know.
Close it down by 2 am on theweekend, super duper fun um.
But of the businesses in ourarea, I'm not necessarily the
(22:07):
one promoting over service sothat's where, like hypocrisy,
you're like the classy one outof them yeah, I mean, yeah, yeah
, I was gonna yeah, go suck it,yeah, yeah, that's weird from
like a christian perspective.
Speaker 1 (22:23):
That's just weird because I'm I used to be a
assistant pastor and I'm achristian.
Speaker 2 (22:28):
That's just a weird, shocking, I know that's just a
weird thing to me.
Speaker 3 (22:31):
I just don't get it.
I just didn't feel but I wasn'tthat, I was non-denominational,
so we're a little more chilland accepting of most people
yeah, it was.
It was a purposeful objectionfor the.
The sole purpose was to make itharder for us, and they did.
That's exactly what they saidto us.
They said we know you're goingto get the license, we're just
doing what we can to make itmore difficult.
Speaker 1 (22:52):
That's kind of fucked up.
Speaker 3 (22:53):
So, it was a real bummer However what I have to
say about it is there's no wayin hell we would have been ready
to open on the schedule weintended to open on, and so it
kind of was a blessing indisguise that we could really
like get our ducks in a row Likewe were still um so um yeah,
the day of our grand opening wewere installing a shelf like a
(23:15):
whole you know what nine, eight,eight or nine foot long shelf
underneath, so we really had nobusiness thinking we were going
to open mid-december but it soit worked out the way it did.
Speaker 2 (23:27):
I you know, when I start projects, I'm always very
like oh yeah, I can totally dothis in like a couple of days,
yeah.
And then I'm like a month deepand I'm like what the fuck was I
thinking Like, why did I evenstart this?
Speaker 3 (23:42):
Yeah, classic case of biting off more than we can
chew yeah, totally.
Speaker 1 (23:46):
Yeah.
Speaker 3 (23:46):
And it's going well.
It's going really well.
Yeah, our club has more thantripled going really well.
Yeah, our club has more thantripled.
Great, just super exciting,fantastic.
Yes, makes it worth it rightthere, absolutely, yeah, so we
have a really, really fun groupof club members.
Now our next release is in twoweeks.
So tell me about your wine club.
Okay, so our wine club is threedifferent tiers.
We do three releases per year.
Speaker 2 (24:07):
Okay, so spring, fall , winter, I think initially
specific months, or is it justlike when you can get to it?
Speaker 3 (24:15):
You know I'm going to try to make them consistent.
So what we did this year wasOctober, february and May.
Okay, so that'll probably endup being our schedule moving
forward.
But when I started the businessI didn't really know if I was
going to have to ship wine or ifall my clientele would be local
, and so that's why I didn'tinclude a summer release, just
(24:40):
for the purpose of not having toship.
So I think now I'll do anopt-in summer release with our
current members.
But we have three differenttiers, so we do a four-tier,
six-tier and a case.
So the best way to enjoy theclub is the six bottle, because
there's a lot of strategy behindhow we're pairing the six wines
together and the regions inwhich we're sourcing them from
and the reason that we'resourcing them for the season
(25:02):
that we're sourcing them in.
Speaker 2 (25:03):
So the best way to get the full experience is six
bottle and do you do just likeone of each kind of wine, or do
you do two of each kind of wine,or so the six bottle it's gonna
vary, but the six bottle is sixtotally different bottles.
Speaker 3 (25:18):
Okay, so for winter we had a sparkling, a white and
then four reds so seasonally wehad heavier reds for spring.
We have two whites, a rose andthen three lighter reds.
Oh, that's nice.
Speaker 1 (25:32):
Yeah, yeah, um so and is it a mix of international
and domestic, or how are youdoing?
Speaker 3 (25:37):
it's all washington wine, it's all washington, so
you're 100 washington focused100 washington.
That's awesome, that's reallycool yeah, and I think that's
what sets us apart too, becausethere's not there's no other
bottle shops in our immediatearea in spokane valley.
We have a couple of tastingrooms and wineries, but the
majority of our bottle shops areeither in Coeur d'Alene, which
(25:58):
is about 15 miles away from us,or downtown Spokane, which is a
20, 25-minute drive west of us,and what sets us apart from all
of those shops is that we'reonly focusing on Washington.
Us apart from all of thoseshops is that we're only
focusing on Washington.
So, um, those shops have, um, apretty heavy influence of
international wines as well,because they have the market for
us for it.
(26:19):
But I'm really, really hopingto again, it's the relevance.
Yeah, it's what's most relevantto my daily life and the state
we live in, of course, and ourlocal economy.
And so that's what I want to beum, I want to disseminate that
information and that knowledgeand that passion to people that
you don't have to find wine fromall over the world or all over
(26:41):
the united states, because wehave it right here why, wouldn't
we harness that?
Speaker 1 (26:45):
yeah, um, that's what I really like, that yeah, all
right, let's take a break for aminute, because jazzy has got
something to tell you.
Speaker 2 (26:55):
All right, let's talk about it.
So did you know we do haveextra episodes on Patreon, what?
And you can only get these for$5.
Speaker 1 (27:04):
What yeah, crazy.
Speaker 2 (27:06):
I know Dope, so go to Patreon.
Link is in the description ofthe episode and subscribe $5.
You're supporting us and you'regetting to learn more about the
wine industry.
Let's go.
Woo, all right, all right, allright.
Guess what?
(27:27):
I think Ian has something totell us.
I do.
Speaker 1 (27:31):
I do.
We got some merch going onright now.
We got hoodies Say what?
We got handbags.
Speaker 2 (27:35):
No way.
Speaker 1 (27:36):
We got stickers, what we got tank tops right now for
the summertime, ooh, hell.
Yeah, we got some windbreakerstoo.
So go to bungpodstore and getyour BungPod merch.
Speaker 2 (27:50):
Yeah, baby.
I mean it's nice to try otherplaces but at the same time, to
know your area is also good.
Speaker 1 (28:00):
Yeah so there was a uh sub stack article that came
out from patrick capiello.
He's uh, I don't know if youknow who he is, but he was a
huge influence in the winecommunity.
He's a sommelier, was asommelier in new york and moved
to sonoma and now he was workingwith pax and sebastopol making
(28:20):
his own wine and he's a bigvoice in the wine community in
the united states and um,somewhat globally.
But he he wrote the articleabout the case to drink american
wine because of we're kind ofin a wine recession right now
for purchasing and drinking.
There are a lot of theories onwhy that's happening, but one of
(28:45):
his one thing that we broughtup is we decided we were going
to choose five wineries youshould drink right now and we
couldn't we couldn't double up.
Okay so if you had fiveWashington wineries that you
would.
Speaker 2 (29:01):
Put you on the spot.
Okay, drink now.
Speaker 1 (29:03):
Yeah, that you would recommend for people.
What are your top?
Speaker 3 (29:08):
five.
I feel the pitter-patter, youguys, we can add it to the
websites too, so people can gocheck it out.
I don't have to rank them inorder of—.
Speaker 1 (29:16):
No, it doesn't have to be in order, okay.
Speaker 2 (29:18):
Yeah.
Speaker 1 (29:21):
And I think I remember mine and I remember
some of yours too, so I can—Okay.
Speaker 3 (29:25):
After you're done, I could share.
Yeah, let's cross-referencewhen we're done.
I'm sure they're all different.
To remember all yeah, I didsome in california as well.
Speaker 2 (29:39):
I had started making wine in california, so I came up
here two years ago.
Speaker 3 (29:40):
Okay, yeah, oh, this is hard okay in no particular
order.
No particular order.
All right, my firstrecommendation would be upside
down.
Oh yeah, absolutely love whatthey do and watching them, um,
from when they started yeah theupside down label until to what
they are today has been reallyfun.
They're friends of ours fromcollege so, yeah, we were
drinking like kitsky wine whichum seth's parents yeah that's
(30:04):
their label, and I have had alot of back and forth yeah we're
trying to get him on the pod,but I want to do it in person
with him.
Yeah, yeah, so yeah so wedrinking Kitsky wine in college
as college students, AnytimeWell now we know whose name I
drop when we oh, yeah, Um and soI I love everything they do.
That's the type of winemakingstyle I gravitate towards
(30:26):
personally, and so we were clubmembers with them for quite a
while, so we have a lot of theirwine with them for quite a
while.
So we have a lot of their wine.
Okay upside down.
Okay, yes, thank you, yeah, um,this is I'm feeling the
pressure, I'm starting to getreally nervous.
Um, okay, upside down wine,because it's kind of covering
(30:46):
all the bases of ingenuity lowintervention, roan varietals
right that you have some ofthose daily drinkers like the
rescue rose, but you have thebottles that you can sell, or
like the lalonde I think it's acabsoff lalonde, cabsoff, um, or
the devil is a liar.
Okay, so it kind of covers allyour bases with upside down.
Speaker 2 (31:05):
Um, oh man, this is hard yeah, I know it's, oh my
gosh really hard out there, ohmy gosh.
Speaker 3 (31:11):
Okay, I have to say Tiritus, I'm a big fan of
bubbles.
Speaker 1 (31:15):
Yeah.
Speaker 3 (31:15):
Okay, they just did a pouring at my shop on Friday,
oh fun.
Every time we're in Prosser andwe're in their tasting room, we
have the best time and they'remaking traditional method
bubbles and what they're comingout with in the near future is
so fun.
They just have that.
You know, a lot of what we'rehearing in the wine industry
(31:37):
right now, especially inWashington, is like Rhone
varietal, Rhone varietal, Rhonevarietal, and they're kind of
like fuck that we're going tofocus on Washington and what
Washington can do and so Ireally appreciate that.
I think they have a totallydifferent perspective.
Yeah, and so they're.
They're again harnessing, likewhat we have available to us and
making it really cool.
Speaker 1 (31:55):
And if you're a bubble drinker, you kind of
always have a champagne bloodtype baby that's right, a
shambong.
Speaker 3 (32:05):
Okay, so I have two there.
Um oh man, this is hard.
This is really, really hard.
I want to say Smokey RoseCellars.
Of course, that's a no-brainer.
Speaker 1 (32:19):
What is it?
Speaker 3 (32:20):
Smokey Rose.
Speaker 1 (32:20):
Cellars, I've never heard of this, okay.
Speaker 3 (32:23):
Let me tell you about them.
Smokey Rose Cellars, walla,walla Valley.
So Josh and Jodi are the owners.
Josh is the winemaker and hewas a meteorologist in the Air
Force for 25 years before heretired and they moved their
family from the Midwest toWashington to pursue wine.
And when I say the family, likehis parents, moved too.
(32:44):
So his parents are always inthe tasting room.
They have these lovely littlephoto albums every year that
they put together so charming.
And his sister, amy, is aco-owner in the business and she
is one of six.
She just retired from themarine corps, so veteran owned
um across the board and she wasone of six cobra pilots, um, so
(33:07):
one of six female cobra fighterpilots so she's, she's badass.
Speaker 2 (33:13):
She'd whoop your ass.
Yeah, facts, I'm a bitch.
Speaker 1 (33:17):
A thousand percent.
I'm a bitch, so yeah, she would.
Speaker 2 (33:22):
So just their story alone, right, is appealing.
Speaker 3 (33:25):
And the very first time we pulled up to their
tasting room, which was severalyears ago, at this point we were
like where are we?
You know, it's very unassumingfrom the outside and it's kind
of not a strange area in WallaWalla, but just kind of an
unexpected area.
You'd find yourself into winetaste and then you go inside and
it's truly some of the bestwines that I think I've ever had
in Washington state.
(33:45):
And their catalog is expandingto varietals.
I didn't really ever foreseethem releasing, which makes it
even more fun.
So we are still a part of SmokeyRose Wine Club.
We'll never get rid of them.
They'll have to get rid of us.
Cool, you like how I get closerto really make the point?
Speaker 2 (34:03):
Yeah, I love that.
Speaker 3 (34:04):
We're not leaving that club.
Speaker 2 (34:07):
Hint, hint to the husband, yeah To anyone else who
wants to listen?
Speaker 3 (34:16):
Okay, upside down the husband.
Speaker 1 (34:17):
Yeah, to anyone else who wants to listen?
Um, okay, so you got upsidedown, upside down tear.
It is smoky rose.
He's got two more on the listtwo more on the list, okay I'm
glad she's naming some thatwe've never had.
Speaker 2 (34:32):
Yeah, me too.
Speaker 1 (34:34):
I've had Tiritus once , and that was I was visiting my
quote-unquote sisters.
They're not my actual sisters,I just grew up with them, but
they both live in Spokane nowOkay, which they're from
Portland originally and it wasbaby shower, and so I went to a
wine shop in downtown Spokanebecause they live pretty close
(34:55):
to there.
Speaker 3 (34:56):
Yeah.
Speaker 1 (34:56):
And got a Tirtus Rose and it was fire.
So this was way before yourwine shop opened, by the way.
Speaker 2 (35:04):
I'm just going to say that, yeah.
Speaker 1 (35:05):
Otherwise I would have went there.
No worries, Go to Tipsy.
Speaker 3 (35:08):
Vine yeah, there's enough for everyone to go around
.
Yeah, okay, I think this isreally really hard.
I'm really struggling and I'msorry.
Speaker 2 (35:17):
No, we love it.
You're good, we're here for it.
Speaker 3 (35:19):
So reiterate the question If I could only drink
five Washington wines.
That's a question, right, yeah,okay.
Speaker 1 (35:26):
Or just like your top five right now.
Speaker 2 (35:28):
Your top five favorites right now.
Speaker 3 (35:29):
Okay, it could change tomorrow for all we know.
Yeah, okay, that's fair.
I won't know the difference.
Speaker 2 (35:39):
I will.
This is a serious question.
Speaker 1 (35:40):
She's going to be like I lied on the book pod yeah
, Someone's going to hear this.
A year later and come to yourwine shop and be like so is your
top five still the same.
Speaker 3 (35:47):
I know right, no, it's changed.
Okay, so I would be remiss if Idid not mention Cardis because
I feel like they were such anintegral part of my wine journey
.
You know, they really opened mywhole palate up to white wine,
and they are such lovely peopleoh they're amazing and the
experience.
Yeah, the experience of being inthe Cardis barn is incredible.
(36:11):
Everything they do, their staffis lovely, Um, and I think you
know they've been in theindustry for a long time, so I
don't want to say like they're awinery to watch, because
clearly they're well-establishedand they have an incredibly
loyal following, but that's onethat I, as a consumer, besides
being in the industry, I willconsistently and always be loyal
(36:34):
to.
Yeah, that was one of my bucketlist wine clubs.
Speaker 1 (36:36):
They got some stuff brewing right now.
Speaker 3 (36:38):
Oh, I bet they do, they do yeah.
Speaker 1 (36:40):
It's really cool, have you stopped by yet.
Speaker 3 (36:42):
No, okay, I'm hoping to on the way out tomorrow.
Okay, yeah, so that was like abucket list wine club for me,
and when we finally joined, weweren't members for very long
before we were in the industryand then I was canceling all my
clubs, so that was kind of abummer, but we canceled with
them, yeah okay, we won't tellthem yeah, don't look at me like
(37:02):
that.
Speaker 2 (37:03):
I won't tell them that you kept two.
Speaker 3 (37:06):
Well, now everyone knows um, but they were also in
our very first inaugural wineclub allocation.
Speaker 1 (37:14):
So the Grenache Blanc , the 22.
Speaker 3 (37:16):
Grenache Blanc was in our fall allocation Fun.
Okay, that's number four, and Ithink number five is going to
have to land somewhere in theYakima Valley.
Speaker 1 (37:28):
Cool.
Speaker 3 (37:29):
And this is a newer winery to me, okay, cool.
And this is a newer winery tome, okay.
So I don't have a ton ofhistory with them in terms of
like I do with smoky rose orupside down, or, okay, cartus
even, um, but core sellers blewme away in the columbia gorge
core.
Yeah, cor okay, cor cor okayyeah, and so I was actually
(37:50):
introduced to Core through CrewSelections.
Speaker 1 (37:55):
Oh, yeah, the distributor I work with.
Speaker 3 (37:57):
Yeah, and so I've tasted quite a lot of their
catalog and I've always carriedone or two of their bottles at a
time in the shop just becausethey seem to be crowd pleasers
for every palate and I reallyenjoy them, and to me that's an
experiential winery, so I don'tnecessarily have a whole lot of
(38:17):
story, you know, to tell peopleabout them, like I do some of
the other wineries, but when Iwas driving to Cannon Beach with
my mom for spring break, wedecided to stop just because I'd
had so much of their wine.
I wanted to see their propertyand it was the most incredible
experience.
Speaker 2 (38:34):
Oh good, you know.
Yeah, it makes me so happy whenyou actually get to see
everything from behind.
Speaker 3 (38:40):
Yes, so beautiful, such a beautiful property,
multiple different ways to enjoytheir wine in the tasting room.
What really sells me is whenyou greet me, before I even step
into the facility, withsparkling.
And that's exactly what they doat core yeah.
Very gracious winemaker.
He took us back to do some tanksamples.
He has an additional label likea passion project um, with its
(39:03):
own separate tasting room, andso he sent us home with bottles
from his label as well.
And everything about core isjust really dependable, and it's
um a wide variety of wines.
They make a Malbec, they make aSauvblanc, they make Chardonnay
blends, they make sparkling,sparkling rosé, so it's like
there's something for everyone.
Speaker 1 (39:20):
Yeah, that's awesome, that's amazing.
Speaker 3 (39:22):
Oh fine, I love that.
Speaker 1 (39:24):
That's cool.
You have some stuff on therethat I've never heard of the
Washington wine industry.
I grew up in Seattle born andraised, but then I moved to
Santa Barbara for 11 years andcame back up two years ago.
Speaker 3 (39:41):
Welcome back.
Speaker 1 (39:42):
Yeah, thanks.
Speaker 2 (39:45):
We're way cooler up here.
Speaker 1 (39:46):
Way cooler.
Yeah, I mean it gets cold.
Oh, don't be a bitch that itdoes, Don't be a bitch Santa.
Speaker 3 (39:52):
real cold that it does.
Speaker 2 (39:53):
Don't be a bitch.
Speaker 1 (39:55):
Santa Barbara is 70 degrees 70% of the time.
Speaker 3 (39:58):
I have to say, if you guys get snow here, which I
don't really know, do you getsnow?
Speaker 1 (40:01):
here.
Oh yeah, we get so silly right,that's what I thought.
We sure do, sure do.
Speaker 3 (40:06):
I just asked a stupid question we just we just uh
Humpty Dumpty all the way down,yeah, throughout the winter.
Speaker 1 (40:21):
Yeah, I have a snowblower.
Um takes like.
It's like every time it snowsin the way I have to go to work
If I don't have to go to work ifit's the weekend.
Speaker 2 (40:29):
I'm just like fuck it , I'm going to leave this here,
yeah.
Speaker 1 (40:35):
You know, share that driveway with, uh, um older
couple, some neighbors, so I dofeel guilty.
I'm just like, yeah, they'reold, I should really just do
this right now for them yeah soI will do that.
Yeah, give larissa a little bitmore behind the scenes.
Um, yeah, so it takes me likeprobably 30 minutes, maybe 45,
(41:00):
to do the whole driveway, andalso my depends on how detailed
I want to get.
Speaker 3 (41:05):
Yeah, no, that's okay , no worries.
Speaker 1 (41:08):
But yeah.
Speaker 3 (41:09):
Yeah.
So it's a little annoying.
It's a lot, yeah yeah, but wehave four seasons, yeah, and
beautiful foliage and you havean incredible view.
Speaker 1 (41:18):
Yeah, right now it's insanely green.
It's been raining a lot, butwhen it's green like this, I
really don't mind it.
Yeah, off and on rain.
Right, it's beautiful.
Speaker 2 (41:28):
Yeah, this is like the first spring we've had in
like I swear years.
Speaker 1 (41:33):
I mean, the first time I came up here it was in
April of 22.
And so I got here and we weregoing to go down to the
Tri-Cities and Prosser for awine conference.
Oh yeah, I remember you doingthat, yeah, and so I carpooled
with the Cardas people to godown there and that morning it
(41:53):
started dumping snow.
So I was at Cardas Winery atlike 6 in the morning and it was
just dumping snow.
And so me, living in Californiafor 11 years, I was just like
cool, I'm going to get myhuge-ass Carhartt jacket on my
sweatshirt underneath my beanie,and I was like let's go, it's
snowing and then we drove downand by like noon we got there at
(42:17):
like I don't know, 11 orsomething like that Sunny.
Speaker 3 (42:22):
Hot, sunny, hot, beautiful Warm.
Speaker 1 (42:24):
And I just had this big ass coat on Layers.
Speaker 2 (42:27):
Layers.
You're laughing because youknow that situation.
Yeah.
Speaker 1 (42:32):
Everyone was dressing like so professionally and I
was just like there in just likea Carhartt long sleeve and a
beanie.
I was like sick.
Speaker 2 (42:40):
Sick, sick.
At least I like there and justlike a carhartt, long sleeve and
a beanie.
Speaker 1 (42:41):
I was like sick, sick , sick.
At least I can play this off aslike yeah, I'm in production,
you know whatever there you go,yeah I'm a blue collar, blue
collar worker over here in wine.
Um yeah, it was kind of peoplelooking at me weird like oh yeah
, you're the new cellar masterat whatever.
I was like, yeah, and so everyconversation I had to start off
I was like, yeah, I just didn'tknow, like this, the snow would
(43:03):
go away today.
You know, that's fair.
I've been living in Californiafor 11 years and this is my
first time back, so next time Idid, I did pack some other
clothes, but we didn't have timeto go to the hotel or change or
anything like that and so I wasjust like fuck yeah, I just
have to, I'm just in it.
I was committed and I couldn'ttake off the beanie because my
hair was wild from the beanie.
Speaker 2 (43:25):
So yeah yeah, insane anyways yeah, fuck me goddamn
cali people yeah layers layers,yeah, yeah but I mean nowadays
just a little bit differently.
Speaker 3 (43:40):
Yeah, I've acclimated a little bit more, yeah, yeah.
Speaker 1 (43:43):
So I think my top five was, like it was Jaffers in
Santa Barbara, okay, um,carhartt, which that's where I
started, um, that was also inSanta Barbara, and so those are
the only two California winerieson my list.
I did name drop a few otherones I really like in Sonoma and
(44:06):
Napa that don't get as muchattention, but my three for
Washington was Lobo Hills, twoVintners and Latteris.
Oh no, mine was Lobo Hills wasa special mention afterwards
because, I love them.
Yeah, that's right, I love them.
It was the Walls and Ladderusand Two Vintners.
Speaker 3 (44:32):
Yeah, yeah, I do love everything they're doing.
Yeah, I do too, yeah.
Speaker 1 (44:37):
Who Two Vintners, two Vintners, yeah, that's
definitely an honorable mentionto me.
He has one of the only orangewines I've ever really loved,
which is great.
He did it out of Gewurztraminerand it's completely dry.
There's no phenolic bitternessat the end.
It's just a beautiful orangewine.
I've had some crazy orangewines that are just so
(44:59):
phenolically bitter at the endthat I'm just like the tannin
structure with like a chilledwhite wine.
It just doesn't really mix well, yeah, you know, I mean, if I
had, like you know, like atriple breed cheese with it,
then sure, yeah, Okay, here's mytheory about orange wines.
Speaker 3 (45:18):
Yeah, bless you.
Okay, here's my theory aboutorange wines Bless you.
Is that bitter quality.
It reminds me of what you woulduse to build a really great
cocktail.
So I think those are cocktailwines Like a Negroni.
Yeah, or even you know, I don'tknow part of the fun of, I
guess, life in general and whatI like to do and be creative.
(45:39):
how to be creative is likecreating fun mixology and
cocktails and things like thatat home, and so I haven't
experimented with a lot of thosewines as cocktail wines, but
that's what I would use them for.
Speaker 1 (45:53):
That's a good idea.
That is a good idea.
Speaker 3 (45:55):
Because the bitterness it just replaces the
bitters.
So you could make evensomething in a coupe glass with
an egg white and a bourbon or awhiskey or an.
Speaker 2 (46:05):
Aperol or something.
Speaker 1 (46:08):
Makes it frothy and delicious.
Get that foam and some protein,come on.
Speaker 2 (46:14):
It's a snack.
It's a snack.
Speaker 1 (46:20):
I think the only other orange wine that I've
really enjoyed was well, therewas a Fiano from Italy that I
had once at my friend's naturalwine bar and wine shop.
That was really good.
There was also a orangeFalangina.
Have you had Falangina before?
It's another Italian grapevariety, more central west coast
(46:43):
, I think, calabria.
Well, my Italian geography isjust leaving me right now.
I have not spoken about Italiangeography in the longest time,
especially outside of theregions of Piemonte and Friuli
in Tuscany, so in Sicily, yeah,but anyways, it was a Falangina.
It was not bitter at the end,it was a.
(47:05):
It's an Italian focused wineryin Paso, in Paso Robles.
Central Coast and that was justfucking amazing.
I was like I can drink thisshit all day.
Yeah, this is a porch pounder.
Speaker 3 (47:18):
Oh, porch pounder, couch cruser, couch crusher.
Oh yeah, what else do we say,larissa, we have a patio, one a
patio patio pounder awkwardsilence.
Speaker 1 (47:34):
You're leaving me hanging here it's all about
alliterations with these.
It's all about alliterations.
You gotta go.
It is.
Yeah, you gotta go with it.
Speaker 3 (47:40):
Porch pounder, couch crusher what else?
What else is there?
Pontoon pounder.
Speaker 2 (47:44):
Pontoon pounder.
Speaker 1 (47:45):
I like that.
Speaker 2 (47:46):
Yeah, oh, shoot yeah.
Boat, boat buzz, boat, buzz.
Speaker 1 (47:54):
Boat buzz.
Speaker 2 (47:55):
Boat buzz.
Speaker 1 (47:56):
There you go.
That's free.
You're welcome.
Alright, looks like we're outof time for this episode.
Do you want to drop anythingfor the wine shop?
Plug, plug, some stuff sure,okay.
Speaker 3 (48:17):
Well, you guys, you keep putting me on the spot.
It's literally about you.
I know I'm just I know I'mnever, yes.
I'm never prepared to like plugmy own self.
Okay, we had our ribbon cuttingthis week and Larissa in the
background was like say this,say this and I'm like what, okay
(48:40):
, Anyways, say this and I'm likewhat, okay, anyways.
So the tipsy vine spoke.
In valley washington.
We're a brand new bottle shop.
We specialize only inwashington wines and we want to
share our passion with ourwashington winemakers and
washington winemaking um withthe rest of our local community.
So the best way to get in touchwith us if you're not local is
through our Instagram, which is,I keep saying, our, it's me,
(49:02):
it's my Instagram and you'regood with it.
Thank you, the Tipsy Vine Wah,or at the Tipsy Vine Wah, our
website is the tipsyvinewahcom.
We have a beautiful websitedesigned by the Woodshop in
Spokane.
We'll give a little shout outto them and if you are local,
please come in.
We want people to know we exist.
(49:24):
That's the hardest part ofgetting your start as a new
business is just people knowingthat you're there, and we want
to serve you as our community.
We want to disseminate ourpassion for Washington wine.
So we're open Wednesday throughSaturday noon to six.
We do tastings every day of theweek.
I choose four Washington wineson a weekly basis to taste
everyone through, and our wineclub is super fun.
(49:45):
We have a lot of fun, I'm a lotof fun.
Speaker 1 (49:48):
Join the wine club, baby.
Speaker 3 (49:50):
Join the wine club, join the wine club.
Speaker 1 (49:51):
Um, all socials and links are in the show notes
below, so go click that.
It'd be the first thing you see.
Speaker 2 (49:59):
so thank you so much, julia, for coming on the pod
thank you, love it and cheerscheers cheers, cheers hey you,
(50:20):
now that I have your attentionand you've listened to this
wonderful podcast that we had tooffer, we'd like you to scroll
down.
And what are they going to dowhen they scroll down?
Speaker 1 (50:30):
Ian Scroll down and give us some feedback.
Rate us on your podcastplatform Ideally five stars,
form, ideally five stars and ifyou would give us some critical
feedback, you can dm us oninstagram at official bung pod
let's hear it, let's go.
(50:50):
It is only two of us writingthe show, two of us producing
the show.
It's me, ian king, jasmineshattuck and the lovely Becca
Hines as our producers and ourwriters are me, ian King and.
Speaker 2 (51:10):
Jasmine Shattuck let's go, let's go.
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 bung Wine with mayhem.
That's what it's about.
All right, welcome back.
(00:22):
Welcome back to the Bung Pod.
It's your boy, ian King, akaWine Wonder Boy.
I have my co-host with me,jazzy J Hello everybody Jazzy
Way too much we out here.
It's just me and Jaz that runthis whole pod.
So if you can go, give us afive-star review on any podcast
(00:45):
platform that you're listeningto this on.
Also say hi to us.
Dm us at official bung pod,instagram, tiktok, whatever that
you got.
So we have a fun episode today.
We have our good friend here.
She just opened up a in Spokane.
We have Julia Carlson Hello.
Speaker 3 (01:08):
How are you doing today so good?
How are you?
Speaker 1 (01:11):
Oh, wonderful, good, I get comfortable over here.
Okay, I did bring a wine.
Yes, I was going to open thiswith a wine key, but this is a
little screw top bad boy, therewe go.
Speaker 3 (01:24):
Yeah, yes.
Speaker 1 (01:32):
This one I got from Dusted Valley BFM, which could
stand for Big Fucking Merlot.
Speaker 3 (01:36):
That's what we like.
Speaker 1 (01:38):
Bad fucking mama.
Speaker 3 (01:40):
That's what I am, yeah.
Speaker 1 (01:54):
Thank you, that's what I am.
Yeah, yeah, thank you, and wealso in the, in behind the
scenes.
Speaker 3 (01:56):
Over here, we have larissa, which helped design
your my space, your, your space,your new bottle shop yep which
is awesome.
Speaker 1 (02:02):
I love design.
I do like aesthetically.
I just like aesthetics a lot,but I'm just not that great at
creating aesthetically pleasingthings.
Speaker 3 (02:12):
I have a lot of creativity, I feel like in good
ideas, but I can't ever bringthem to fruition.
Yeah, Yep.
So what kind of?
What kind of?
Speaker 1 (02:22):
wines.
Do you gravitate towards Morelike Bordeaux?
Do you like Bordeaux?
Do you like Rhone, burgundy?
Speaker 3 (02:27):
I do love Rhone varietals.
I feel like my.
You know, I used to be one ofthose people who thought they
didn't like a whole entirecategory of wine.
So in 2018, 2019, I still toldmyself I didn't like white wine.
I still told myself I didn'tlike white wine.
And then I had the Cardis.
Speaker 2 (02:47):
Grenache Blanc on a 2020 COVID trip.
Speaker 3 (02:50):
We couldn't even go into the space, we just were
buying bottles like through ourcar window.
And so we stayed in Chilean thatweekend, we had our family with
us and we bought the bottle.
We didn't drink any wine whenwe were here because we couldn't
go into wineries, and so weweren't.
Whatever we were doing, we were, you know, making cocktails or
(03:11):
seltzers, whatever, and so itwasn't until I got home that I
tried the wine and that winelike totally opened up my whole
entire palate and really led meon this discovery of white wine.
So I love the Rhone varietals,all that to say, but my favorite
wine to drink is anythingbubbly Petnat.
I'm a hoe for a Petnat.
Speaker 1 (03:32):
Ooh, nice.
Speaker 3 (03:33):
Yeah, so I like the funky things.
My favorite bottle right now ifwe're getting into that, I'll
just offer that up is the SageRat Petnat Rouge.
Speaker 1 (03:42):
Okay, I've heard a lot about Sage Rat, yeah, and so
many people have asked me to,you know, bring them on the
podcast which I want to doAbsolutely.
Them and also Sonder.
I want them both on the podcast.
Speaker 3 (03:54):
I love Sonder.
Yeah, I want to do that as well.
I feel like they have similarwinemaking styles.
Yeah, they do.
Speaker 1 (03:58):
Yeah, and I'd love to do an one.
That would be the best, becausewe do remote podcasts too, but
I just love in-person dynamics alot more.
You kind of get a bullshit more, yeah, and so you're not going
off of a list of questions, youknow?
Yeah, I like that a lot.
But yeah so what's yourexperience in the wine, in the
wine industry?
Speaker 3 (04:17):
you get started okay.
So I've been um what I considermyself as a longtime consumer
in the industry, slash hobbyist.
So our very first trip toChelan was almost 10 years ago.
So my nine-year-old son isalmost 10.
And the first time we came toChelan was when he was an infant
.
He was four months old and welived in Seattle at the time, so
(04:39):
it was a really easy way tojust come away for the weekend
and so on that trip we bought wewere still pretty young I think
I was 24 at the time and we'dbeen married maybe a year and so
it was like our first bottle ofgood wine that we ever bought,
and it was at Nefarious and itcost us 40 bucks, which at the
time like still felt like quitea lot.
(05:01):
Being newly married, with thisnew baby, I had quit my job to
stay home with him, and so afterour trip here for that very
first time and that initialpurchase, like I held that empty
bottle.
I saved it through like many,many moves.
I finally did just get rid ofit a few years ago.
But that kind of started us offon the Washington wine
(05:22):
discovery, started us off on theWashington Wine Discovery and I
never really branched out intointernational or in a way that I
have with Washington Wine.
So it's been about 10 yearssince we've been exploring
Washington Wine and reallywatching all the regions grow,
and so we've been to Chelan andManson now more times than.
(05:42):
I can count, and everywhere elseas well, and now more times
than I can count, and everywhereelse as well.
But I guess for me and for howmy husband and I were exploring
wine, it was the most relevantto us.
Like this affects our dailylife right, totally, and so I
can have respect for all theother wine regions and growing
regions, but nothing is morerelevant than what we're doing
(06:03):
in Washington, and so it justkind of has, just over the years
, like it's been a crescendo ofmore interest, you know, a
deeper understanding of wine andthe wine industry and wanting
to learn more.
And then, um, my kids are bothin elementary school now.
My background is in publichealth.
I have a master's in publichealth as well, and I just knew
(06:26):
I didn't want to go back to anysort of corporate wellness,
which is what I was workingpreviously, and I didn't want to
do a nine to five, I didn'twant to play by someone else's
rules.
And so my husband said find away to make this tax deductible.
Speaker 1 (06:39):
And I said checkmate, here we go, let's go, I can do
that said checkmate, here we go,let's go, I can do that, that's
easy.
Speaker 2 (06:49):
So here we are, that's like with a bottle shop
and a wine club.
Speaker 1 (06:50):
Now, yeah, yeah, that's so fun.
Yeah, by the way, I loved um.
I just thought of this rightnow, but I loved how you rolled
in with a shot of malibu rum.
It is awesome.
Okay, it's on camera, it'sright there.
Let me just she's like let's go.
Speaker 3 (07:10):
Today's a fun day.
It's a Sunday fun day right now.
Let me make a disclaimer,though, that this is not what I
would.
We don't shoot Malibu Rum.
I'm looking at Larissa who'soff camera.
Here's the thing.
We were on our way.
We left really early thismorning.
What time did you get in town?
11.
Okay, yeah.
Speaker 2 (07:25):
Damn.
Speaker 3 (07:26):
And so we were at this gas station in like Banks
Lake area and I'm like, let'sget shots.
You know, the day was justgetting ahead of me already.
I was just ready to party andhave fun.
Yeah, this is not what wetypically shoot.
I just feel like I need to makethe disclaimer that that what
(07:47):
do you usually?
Speaker 1 (07:48):
what's your normal?
Speaker 3 (07:48):
tequila I'm a tequila girl, or seasonally crown peach
or crown apple, okay, okay.
Speaker 2 (07:51):
So six months of the year we do crown apple.
I hate peach.
Speaker 1 (07:53):
So for tequila, do you do um reposado or what's?
Your typically silver okay,yeah, there you go, yep um.
Speaker 3 (08:01):
You know I like all sorts of tequila, but I'm not
going to be picky, but Itypically gravitate towards
silver okay, nice.
Speaker 2 (08:08):
Yeah, I like a good sipping tequila yeah I've never
sipped it, I just you know downthe hatch.
Hey, so you haven't explainedour wine and all that good stuff
.
Speaker 1 (08:24):
Yeah, so this is Dusted Valley BFM.
This is a Bordeaux blend ofmostly Merlot, I believe.
Let me double check.
On the back label here it is66% Merlot, 28% Cab Sauve and 6%
Petit Verdot.
I get that 6% man.
(08:46):
Yep, I love this wine.
I got it because I visitedtheir tasting room in
Woodinville and I thought thiswas.
I don't typically gravitatetowards Bordeaux's, I just don't
.
I just kind of think they'reboring a little bit.
But I love Old World Bordeauxslike right bank, left bank, and
(09:09):
this reminded me of a right bankBordeaux style blend because it
has a lighter touch on it.
The tannin is a little bit morerustic, I feel like on it, and
so it really gave me that kindof like Bordeaux style.
And so I was like fuck yeah,I'm going to grab a bottle of
(09:31):
this guy for the pod.
They're really awesome peopletoo.
They have a really cool story.
It's owned by two couples andthey just do a great job down in
Walla Walla.
Speaker 3 (09:41):
I'm going there next weekend for a spring release, oh
really.
Yeah because I already carriedthe Boomtown line in the shop
and so I'm going to go to DustedValley and see the estate and
everything.
Oh, how perfect.
I know.
Speaker 2 (09:52):
When I walked in I was like it really was.
Speaker 1 (09:54):
That's awesome.
So what would?
Speaker 2 (09:57):
you say the tasting notes are on this, or do you
want to try?
No, no, no, don't put me on thespot.
Speaker 3 (10:05):
I get too nervous.
That was a hard pass, hard pass.
Speaker 1 (10:10):
It's very red-fruited on the nose.
Also, there's a lot more floralcomponents red florals, purple
florals.
I think too a little bit.
There's no hint of like.
There's no bombardment on thenose of French oak, although I
get a hint of it in there, gotthat vanilla clovey kind of
(10:30):
nutmeggy on the nose, but it'snot overpowering.
It's not your typical kind oflike Napa style, big Bordeaux
style that they do.
And on the palate.
Speaker 2 (10:42):
I'm just enjoying it to sober me up.
Speaker 1 (10:47):
Drinking wine to sober yourself up, that's great.
Speaker 3 (10:48):
Yeah.
Speaker 1 (10:51):
Tannins are rustic.
They're not trying to rip yourmouth apart, they're kind of.
Speaker 2 (10:59):
I do have a rustic.
Speaker 1 (10:59):
They're a little grainy, a little rustic.
Yeah, there's also a goodamount of plum and that black
currant in there, also a tingeof fennel or black licorice.
I think that comes from thePetit Verdot.
It's more of a concentratedflavor that 6% maybe 6% bitch.
Yeah, this is fucking good.
(11:22):
Good job, dusty Valley.
Speaker 2 (11:28):
I'll direct this question to you how do you feel
about?
Speaker 3 (11:29):
screw caps.
I love screw caps.
Okay, yeah, I love them um forme, you know it's.
It's a boat wine, it's a beachwine, it's a car bar exactly
before a concert wine.
I have no problem with thescrew tap.
Screw cap yes.
Speaker 1 (11:44):
Screw taps, screw tops, screw cap.
Shout out to screw taps onetime.
Speaker 3 (11:49):
Yeah, and you know what it's.
Speaker 1 (11:51):
Yeah.
Speaker 2 (11:51):
It's they're convenient, they're convenient.
Speaker 1 (11:54):
Yeah, yeah, I am all for alternative vessels for wine
.
Speaker 2 (12:00):
Yes.
Speaker 1 (12:00):
I love the cans.
I love the cans.
I love the screw caps.
I love the kegs on tap.
Wine on tap is great.
I think it's really dope and itreally brings, I guess, more of
a younger crowd where it's kindof taking all the bougie shit
out of wine, which is kind ofwhat we try to do with this pod.
It's like we love wine and wineeducation and wine people.
(12:23):
We just hate the pretentiousnessthat comes with sometimes and
while you can appreciate highquality wines and appreciate
those experiences, people do notnecessarily connect with it
because it is a veryintimidating culture to get into
because of the pretentiousnessRight to get into, because of
(12:46):
because of the pretentiousnessright and so, um, it's kind of
like when you go to a superbougie ass coffee shop and which
I fucking love those, by theway, big fan, big fan of artisan
coffee roasters but you go inthere, like when I first went
into one of those shops,everyone was fucking hipster,
everyone's like design, whyeveryone looked awesome, like
you know, aesthetically and Iwas like damn, like I'm super
(13:08):
I'm super intimidated by thisplace right now and I didn't
know what to order.
They have like a bunch of drinksthat are, you know, in italian
or whatever, and you're justlike all right, I have no idea
what to get, but this smellsgreat in here and I want to.
Speaker 3 (13:22):
I want that.
I want that.
Speaker 1 (13:25):
Whatever this smell is, which is cool.
Once you just go to the person,you're just like okay, so what
would you recommend?
This is what I usually drink.
Same thing with wine.
Speaker 2 (13:33):
Same thing with wine.
Speaker 3 (13:33):
Same thing with wine.
Speaker 1 (13:34):
Yeah, I love the screw caps too because the
technology has come so far,especially the past five to 10,
the past like five to ten years.
Um, in the beginning screw capslike new zealand was doing it
mostly with like sauvignon blanc, like oyster bay marlboro
sauvignon blancs which I getbecause it really keeps a
(13:55):
freshness in there um, but howthey started to um integrate the
technology of breathabilitywithin the screw caps is really
cool, especially for red wines,and I love it because it gives
access, easy, ease of access,you know, because you don't
always have the way to concert.
Yeah, hell yeah.
Speaker 2 (14:15):
Well, that's what I was going to say, is it's?
Speaker 3 (14:16):
accessibility.
So if I want to incorporatewine into my daily life, which I
typically do, I'm not bringinga corkscrew on the boat.
I'm not bringing a corkscrew tothe beach.
Speaker 2 (14:27):
Well, especially when you have kids and you're
thinking of a million otherthings, exactly, totally.
Speaker 1 (14:33):
Yeah, I'm the kind of guy who's always prepared, so I
feel like I always have thecorkscrew in my backpack, I have
one in even the equipment bag,I have one in the car, I have
one on my keychain.
Speaker 2 (14:44):
Um, I can appreciate that I got one everywhere yeah,
I got one everywhere yeah, yeahand I'm the person that just
never has one well, I brought abunch of wines camping one time
and I completely forgot acorkscrew and I was like fuck,
how am I gonna open these?
Speaker 1 (14:59):
and so one of my buddies, I just put the bottle
in the back of his like hikingboot and slammed it against a
tree.
So the cork would pop open.
Oh my, it worked.
I spilled wine all over me, butit worked and I was like, great
, you gotta do and after thecamping trip I found the
corkscrew in my glovecompartment.
I was like I knew I fucking hadone somewhere.
Speaker 3 (15:20):
Yeah, that's the worst son of a nutcracker we,
okay, a little bit of a tangent,but we have a little cabin on
the northern tip of LakeRoosevelt, okay, and when we're
not there, we Airbnb it out.
And so we had a renter call us,which isn't totally typical.
When any renter calls me I'mlike immediate panic, what's
wrong, you know?
One guy was like we have abottle of wine we want to open.
(15:42):
The whole town is closed down.
Can you tell me where yourcorkscrew is?
And we're like shit.
I took it home with me onaccident.
It was in one of our coolers,so I brought it home and we felt
so bad so I texted him the nextday and I said I hope
everything else about your staywas great.
We own a wine shop.
There's no excuse why we didn'thave a corkscrew out there.
(16:08):
I'm so sorry.
Speaker 2 (16:09):
I hope you found a way to open your wine, did he
reply?
Yeah, he gave us a five-starreview, but that's not the point
.
Speaker 3 (16:12):
Did you get a one-star?
Speaker 1 (16:12):
No it was just like One-star review.
No, there's no wine key in thecabin.
Speaker 3 (16:16):
We need to be better about wine accessibility, and
they own a wine shop.
Speaker 1 (16:21):
And they own a wine shop.
Speaker 3 (16:22):
Like no excuse.
Inexcusable, Inexcusable.
This is ridiculous.
Really wanted that five star.
So I just strive to be morelike.
You have them everywhere.
Speaker 1 (16:32):
I try.
I don't always, you know, havethem.
But, I really try.
Speaker 2 (16:37):
So the idea of the wine shop?
Yes, how did this all besidesgetting it written off on your
taxes?
Yeah, how did this all besidesgetting it written off?
Speaker 3 (16:46):
on your taxes come to fruition.
Yeah, yeah.
So the retail wasn'tnecessarily in the plan from the
get-go.
Speaker 2 (16:52):
Okay, what was the original plan?
The?
Speaker 3 (16:54):
original plan was what I launched the business as,
which was a curated Washingtonwine club.
So what I wanted to do, whichwas really the crux of it, was
when Eric told me eric's myhusband.
He said find a way to make ninewine clubs tax deductible.
Um, which of course now we onlybelong to, two being in the
industry, which he still has aproblem with.
But we're gonna let it slide.
(17:14):
So so he has a problem withhaving them or not having enough
having them having he doesn'tthink we have a need for them
anymore because you have thewine shop right.
Right, which is fair, butanyways, but still, you've got
to have one, right, yeah,supporting the industry, I agree
, yeah.
So the idea was to create astreamlined wine club in which
(17:36):
people could commit to knowingtheir upfront commitment in
terms of financial costs,because we decided on a set, a
fixed price for each of our clubtiers and we wanted to be able
to taste people all over thestate, so they're not committed
to one winemaking style, to onegrape growing region, um to one
particular type of wine, and sowe really wanted to provide
(17:57):
people with a diverse experienceof wine, to be able to either
grow their own cellars or justhave wine on hand any given day
that they can feel like they canopen.
Right, and you don't have tosave for a special occasion.
So we launched the businessright off the bat.
We got a lot of our friends andfamily signed up, and so we had
this really cute little clubfollowing at the time, and we
(18:21):
quickly realized we weren'tgoing to be able to grow the
club the way we wanted to unlesswe had a physical space for
people to come to, and so myhusband was driving by the space
that we ended up renting inSeptember.
He kind of pitched it to me.
I said let's explore.
And three days later we had thekeys to this building that was
built in the 40s and had beenpreviously inhabited by a train.
(18:47):
Hobby, yeah, store, oh okay, forlike 40 plus years, yeah, okay,
so october you know we didn'treally intend to like saddle
ourselves with this wholerenovation.
We already had our whole fallplanned out.
We were taking a familyvacation and then, as you know,
like holidays and everythingpick up.
So we didn't really startworking on the space until early
(19:08):
november is when we like reallystarted hitting it hard and we
were supposed to be open bymid-december, um, and that
didn't happen.
So we ended up openingmid-february.
And why didn't it happen?
Because our license gotobjected to by a church and so
wait?
Speaker 1 (19:26):
so a church objected to your liquor license yes, so
is it a full?
Do you have a full?
Do you also sell liquor thereas well?
Speaker 3 (19:34):
we have the beer and wine specialty shop license, and
so any school or church withina 500 feet walking distance had
the opportunity to object, andso our liquor licensor had to
reach out to that church and saythis is what's going in 500
feet away from you.
And so, um they, they chose toobject, and they objected with
(19:55):
all the cdc statistics about whyalcohol is terrible for you wow
and that's okay.
Speaker 1 (20:02):
You can totally have that opinion I hate jesus too I
respect non-drinkers jesus was awinemaker by the way, yeah, so
once, yeah it was a little howmany, by the way?
Yeah, so it was.
Speaker 3 (20:13):
Yeah.
Speaker 2 (20:14):
It was a little.
Speaker 3 (20:15):
How many feet?
Speaker 2 (20:15):
are you in walking distance?
Speaker 3 (20:20):
482.
Because, yeah, so we were.
I mean, this was quite the blow.
We, we had just like reallystarted dumping money into the
space to get it to what it lookslike now, and our thought was
like we need to halt everythinguntil we know if we're going to
get this license approved right.
Because now we're in thisfive-year long lease and this,
(20:40):
that and the other thing, and sowe tried to find every way to
work around it essentially, andso my husband Eric, and then one
of my best friends, her name'sJordan, her husband Greg, they
took a tape measure out and theywalked the whole tape measure
from our front door to thechurch's front door.
Um, and they found out it wasthe 482 feet.
My husband went to the sermon,he went to service there, he
(21:03):
talked to the pastor and oh,what a good guy.
Yeah.
Speaker 2 (21:06):
Yeah, that's effort, you know it was yeah and I
should have handled it.
Don't send amanda to a woman'sjob.
I should have done.
It is what I learned.
Speaker 1 (21:22):
Yeah, I would have just left like I appreciated
yeah, bag of dog shit andlinoleum fire.
If they object, if they're thetype of church to like object to
alcohol, then they're probablya little misogynistic there's
southern baptist, so I thinkthey're really conservative.
Uh-huh.
Speaker 3 (21:34):
And the really ironic thing is we have two bars next
door.
Speaker 1 (21:37):
Oh, look at that.
Speaker 3 (21:38):
Yeah.
Speaker 1 (21:39):
Two bars Full, bars that are closer Like dive bars,
like bar bars, significantlycloser, yeah.
Speaker 3 (21:43):
So we have Boomer's Bar and Grill, which is a
wonderful establishment.
I love both of them, I frequentboth of them, yeah, um, boomers
is great, technically familyfriendly, but then next to it we
have a bar called green citysaloon and it is more of a dive
bar.
Okay, karaoke, you know.
Close it down by 2 am on theweekend, super duper fun um.
But of the businesses in ourarea, I'm not necessarily the
(22:07):
one promoting over service sothat's where, like hypocrisy,
you're like the classy one outof them yeah, I mean, yeah, yeah
, I was gonna yeah, go suck it,yeah, yeah, that's weird from
like a christian perspective.
Speaker 1 (22:23):
That's just weird because I'm I used to be a
assistant pastor and I'm achristian.
Speaker 2 (22:28):
That's just a weird, shocking, I know that's just a
weird thing to me.
Speaker 3 (22:31):
I just don't get it.
I just didn't feel but I wasn'tthat, I was non-denominational,
so we're a little more chilland accepting of most people
yeah, it was.
It was a purposeful objectionfor the.
The sole purpose was to make itharder for us, and they did.
That's exactly what they saidto us.
They said we know you're goingto get the license, we're just
doing what we can to make itmore difficult.
Speaker 1 (22:52):
That's kind of fucked up.
Speaker 3 (22:53):
So, it was a real bummer However what I have to
say about it is there's no wayin hell we would have been ready
to open on the schedule weintended to open on, and so it
kind of was a blessing indisguise that we could really
like get our ducks in a row Likewe were still um so um yeah,
the day of our grand opening wewere installing a shelf like a
(23:15):
whole you know what nine, eight,eight or nine foot long shelf
underneath, so we really had nobusiness thinking we were going
to open mid-december but it soit worked out the way it did.
Speaker 2 (23:27):
I you know, when I start projects, I'm always very
like oh yeah, I can totally dothis in like a couple of days,
yeah.
And then I'm like a month deepand I'm like what the fuck was I
thinking Like, why did I evenstart this?
Speaker 3 (23:42):
Yeah, classic case of biting off more than we can
chew yeah, totally.
Speaker 1 (23:46):
Yeah.
Speaker 3 (23:46):
And it's going well.
It's going really well.
Yeah, our club has more thantripled going really well.
Yeah, our club has more thantripled.
Great, just super exciting,fantastic.
Yes, makes it worth it rightthere, absolutely, yeah, so we
have a really, really fun groupof club members.
Now our next release is in twoweeks.
So tell me about your wine club.
Okay, so our wine club is threedifferent tiers.
We do three releases per year.
Speaker 2 (24:07):
Okay, so spring, fall , winter, I think initially
specific months, or is it justlike when you can get to it?
Speaker 3 (24:15):
You know I'm going to try to make them consistent.
So what we did this year wasOctober, february and May.
Okay, so that'll probably endup being our schedule moving
forward.
But when I started the businessI didn't really know if I was
going to have to ship wine or ifall my clientele would be local
, and so that's why I didn'tinclude a summer release, just
(24:40):
for the purpose of not having toship.
So I think now I'll do anopt-in summer release with our
current members.
But we have three differenttiers, so we do a four-tier,
six-tier and a case.
So the best way to enjoy theclub is the six bottle, because
there's a lot of strategy behindhow we're pairing the six wines
together and the regions inwhich we're sourcing them from
and the reason that we'resourcing them for the season
(25:02):
that we're sourcing them in.
Speaker 2 (25:03):
So the best way to get the full experience is six
bottle and do you do just likeone of each kind of wine, or do
you do two of each kind of wine,or so the six bottle it's gonna
vary, but the six bottle is sixtotally different bottles.
Speaker 3 (25:18):
Okay, so for winter we had a sparkling, a white and
then four reds so seasonally wehad heavier reds for spring.
We have two whites, a rose andthen three lighter reds.
Oh, that's nice.
Speaker 1 (25:32):
Yeah, yeah, um so and is it a mix of international
and domestic, or how are youdoing?
Speaker 3 (25:37):
it's all washington wine, it's all washington, so
you're 100 washington focused100 washington.
That's awesome, that's reallycool yeah, and I think that's
what sets us apart too, becausethere's not there's no other
bottle shops in our immediatearea in spokane valley.
We have a couple of tastingrooms and wineries, but the
majority of our bottle shops areeither in Coeur d'Alene, which
(25:58):
is about 15 miles away from us,or downtown Spokane, which is a
20, 25-minute drive west of us,and what sets us apart from all
of those shops is that we'reonly focusing on Washington.
Us apart from all of thoseshops is that we're only
focusing on Washington.
So, um, those shops have, um, apretty heavy influence of
international wines as well,because they have the market for
us for it.
(26:19):
But I'm really, really hopingto again, it's the relevance.
Yeah, it's what's most relevantto my daily life and the state
we live in, of course, and ourlocal economy.
And so that's what I want to beum, I want to disseminate that
information and that knowledgeand that passion to people that
you don't have to find wine fromall over the world or all over
(26:41):
the united states, because wehave it right here why, wouldn't
we harness that?
Speaker 1 (26:45):
yeah, um, that's what I really like, that yeah, all
right, let's take a break for aminute, because jazzy has got
something to tell you.
Speaker 2 (26:55):
All right, let's talk about it.
So did you know we do haveextra episodes on Patreon, what?
And you can only get these for$5.
Speaker 1 (27:04):
What yeah, crazy.
Speaker 2 (27:06):
I know Dope, so go to Patreon.
Link is in the description ofthe episode and subscribe $5.
You're supporting us and you'regetting to learn more about the
wine industry.
Let's go.
Woo, all right, all right, allright.
Guess what?
(27:27):
I think Ian has something totell us.
I do.
Speaker 1 (27:31):
I do.
We got some merch going onright now.
We got hoodies Say what?
We got handbags.
Speaker 2 (27:35):
No way.
Speaker 1 (27:36):
We got stickers, what we got tank tops right now for
the summertime, ooh, hell.
Yeah, we got some windbreakerstoo.
So go to bungpodstore and getyour BungPod merch.
Speaker 2 (27:50):
Yeah, baby.
I mean it's nice to try otherplaces but at the same time, to
know your area is also good.
Speaker 1 (28:00):
Yeah so there was a uh sub stack article that came
out from patrick capiello.
He's uh, I don't know if youknow who he is, but he was a
huge influence in the winecommunity.
He's a sommelier, was asommelier in new york and moved
to sonoma and now he was workingwith pax and sebastopol making
(28:20):
his own wine and he's a bigvoice in the wine community in
the united states and um,somewhat globally.
But he he wrote the articleabout the case to drink american
wine because of we're kind ofin a wine recession right now
for purchasing and drinking.
There are a lot of theories onwhy that's happening, but one of
(28:45):
his one thing that we broughtup is we decided we were going
to choose five wineries youshould drink right now and we
couldn't we couldn't double up.
Okay so if you had fiveWashington wineries that you
would.
Speaker 2 (29:01):
Put you on the spot.
Okay, drink now.
Speaker 1 (29:03):
Yeah, that you would recommend for people.
What are your top?
Speaker 3 (29:08):
five.
I feel the pitter-patter, youguys, we can add it to the
websites too, so people can gocheck it out.
I don't have to rank them inorder of—.
Speaker 1 (29:16):
No, it doesn't have to be in order, okay.
Speaker 2 (29:18):
Yeah.
Speaker 1 (29:21):
And I think I remember mine and I remember
some of yours too, so I can—Okay.
Speaker 3 (29:25):
After you're done, I could share.
Yeah, let's cross-referencewhen we're done.
I'm sure they're all different.
To remember all yeah, I didsome in california as well.
Speaker 2 (29:39):
I had started making wine in california, so I came up
here two years ago.
Speaker 3 (29:40):
Okay, yeah, oh, this is hard okay in no particular
order.
No particular order.
All right, my firstrecommendation would be upside
down.
Oh yeah, absolutely love whatthey do and watching them, um,
from when they started yeah theupside down label until to what
they are today has been reallyfun.
They're friends of ours fromcollege so, yeah, we were
drinking like kitsky wine whichum seth's parents yeah that's
(30:04):
their label, and I have had alot of back and forth yeah we're
trying to get him on the pod,but I want to do it in person
with him.
Yeah, yeah, so yeah so wedrinking Kitsky wine in college
as college students, AnytimeWell now we know whose name I
drop when we oh, yeah, Um and soI I love everything they do.
That's the type of winemakingstyle I gravitate towards
(30:26):
personally, and so we were clubmembers with them for quite a
while, so we have a lot of theirwine with them for quite a
while.
So we have a lot of their wine.
Okay upside down.
Okay, yes, thank you, yeah, um,this is I'm feeling the
pressure, I'm starting to getreally nervous.
Um, okay, upside down wine,because it's kind of covering
(30:46):
all the bases of ingenuity lowintervention, roan varietals
right that you have some ofthose daily drinkers like the
rescue rose, but you have thebottles that you can sell, or
like the lalonde I think it's acabsoff lalonde, cabsoff, um, or
the devil is a liar.
Okay, so it kind of covers allyour bases with upside down.
Speaker 2 (31:05):
Um, oh man, this is hard yeah, I know it's, oh my
gosh really hard out there, ohmy gosh.
Speaker 3 (31:11):
Okay, I have to say Tiritus, I'm a big fan of
bubbles.
Speaker 1 (31:15):
Yeah.
Speaker 3 (31:15):
Okay, they just did a pouring at my shop on Friday,
oh fun.
Every time we're in Prosser andwe're in their tasting room, we
have the best time and they'remaking traditional method
bubbles and what they're comingout with in the near future is
so fun.
They just have that.
You know, a lot of what we'rehearing in the wine industry
(31:37):
right now, especially inWashington, is like Rhone
varietal, Rhone varietal, Rhonevarietal, and they're kind of
like fuck that we're going tofocus on Washington and what
Washington can do and so Ireally appreciate that.
I think they have a totallydifferent perspective.
Yeah, and so they're.
They're again harnessing, likewhat we have available to us and
making it really cool.
Speaker 1 (31:55):
And if you're a bubble drinker, you kind of
always have a champagne bloodtype baby that's right, a
shambong.
Speaker 3 (32:05):
Okay, so I have two there.
Um oh man, this is hard.
This is really, really hard.
I want to say Smokey RoseCellars.
Of course, that's a no-brainer.
Speaker 1 (32:19):
What is it?
Speaker 3 (32:20):
Smokey Rose.
Speaker 1 (32:20):
Cellars, I've never heard of this, okay.
Speaker 3 (32:23):
Let me tell you about them.
Smokey Rose Cellars, walla,walla Valley.
So Josh and Jodi are the owners.
Josh is the winemaker and hewas a meteorologist in the Air
Force for 25 years before heretired and they moved their
family from the Midwest toWashington to pursue wine.
And when I say the family, likehis parents, moved too.
(32:44):
So his parents are always inthe tasting room.
They have these lovely littlephoto albums every year that
they put together so charming.
And his sister, amy, is aco-owner in the business and she
is one of six.
She just retired from themarine corps, so veteran owned
um across the board and she wasone of six cobra pilots, um, so
(33:07):
one of six female cobra fighterpilots so she's, she's badass.
Speaker 2 (33:13):
She'd whoop your ass.
Yeah, facts, I'm a bitch.
Speaker 1 (33:17):
A thousand percent.
I'm a bitch, so yeah, she would.
Speaker 2 (33:22):
So just their story alone, right, is appealing.
Speaker 3 (33:25):
And the very first time we pulled up to their
tasting room, which was severalyears ago, at this point we were
like where are we?
You know, it's very unassumingfrom the outside and it's kind
of not a strange area in WallaWalla, but just kind of an
unexpected area.
You'd find yourself into winetaste and then you go inside and
it's truly some of the bestwines that I think I've ever had
in Washington state.
(33:45):
And their catalog is expandingto varietals.
I didn't really ever foreseethem releasing, which makes it
even more fun.
So we are still a part of SmokeyRose Wine Club.
We'll never get rid of them.
They'll have to get rid of us.
Cool, you like how I get closerto really make the point?
Speaker 2 (34:03):
Yeah, I love that.
Speaker 3 (34:04):
We're not leaving that club.
Speaker 2 (34:07):
Hint, hint to the husband, yeah To anyone else who
wants to listen?
Speaker 3 (34:16):
Okay, upside down the husband.
Speaker 1 (34:17):
Yeah, to anyone else who wants to listen?
Um, okay, so you got upsidedown, upside down tear.
It is smoky rose.
He's got two more on the listtwo more on the list, okay I'm
glad she's naming some thatwe've never had.
Speaker 2 (34:32):
Yeah, me too.
Speaker 1 (34:34):
I've had Tiritus once , and that was I was visiting my
quote-unquote sisters.
They're not my actual sisters,I just grew up with them, but
they both live in Spokane nowOkay, which they're from
Portland originally and it wasbaby shower, and so I went to a
wine shop in downtown Spokanebecause they live pretty close
(34:55):
to there.
Speaker 3 (34:56):
Yeah.
Speaker 1 (34:56):
And got a Tirtus Rose and it was fire.
So this was way before yourwine shop opened, by the way.
Speaker 2 (35:04):
I'm just going to say that, yeah.
Speaker 1 (35:05):
Otherwise I would have went there.
No worries, Go to Tipsy.
Speaker 3 (35:08):
Vine yeah, there's enough for everyone to go around
.
Yeah, okay, I think this isreally really hard.
I'm really struggling and I'msorry.
Speaker 2 (35:17):
No, we love it.
You're good, we're here for it.
Speaker 3 (35:19):
So reiterate the question If I could only drink
five Washington wines.
That's a question, right, yeah,okay.
Speaker 1 (35:26):
Or just like your top five right now.
Speaker 2 (35:28):
Your top five favorites right now.
Speaker 3 (35:29):
Okay, it could change tomorrow for all we know.
Yeah, okay, that's fair.
I won't know the difference.
Speaker 2 (35:39):
I will.
This is a serious question.
Speaker 1 (35:40):
She's going to be like I lied on the book pod yeah
, Someone's going to hear this.
A year later and come to yourwine shop and be like so is your
top five still the same.
Speaker 3 (35:47):
I know right, no, it's changed.
Okay, so I would be remiss if Idid not mention Cardis because
I feel like they were such anintegral part of my wine journey
.
You know, they really opened mywhole palate up to white wine,
and they are such lovely peopleoh they're amazing and the
experience.
Yeah, the experience of being inthe Cardis barn is incredible.
(36:11):
Everything they do, their staffis lovely, Um, and I think you
know they've been in theindustry for a long time, so I
don't want to say like they're awinery to watch, because
clearly they're well-establishedand they have an incredibly
loyal following, but that's onethat I, as a consumer, besides
being in the industry, I willconsistently and always be loyal
(36:34):
to.
Yeah, that was one of my bucketlist wine clubs.
Speaker 1 (36:36):
They got some stuff brewing right now.
Speaker 3 (36:38):
Oh, I bet they do, they do yeah.
Speaker 1 (36:40):
It's really cool, have you stopped by yet.
Speaker 3 (36:42):
No, okay, I'm hoping to on the way out tomorrow.
Okay, yeah, so that was like abucket list wine club for me,
and when we finally joined, weweren't members for very long
before we were in the industryand then I was canceling all my
clubs, so that was kind of abummer, but we canceled with
them, yeah okay, we won't tellthem yeah, don't look at me like
(37:02):
that.
Speaker 2 (37:03):
I won't tell them that you kept two.
Speaker 3 (37:06):
Well, now everyone knows um, but they were also in
our very first inaugural wineclub allocation.
Speaker 1 (37:14):
So the Grenache Blanc , the 22.
Speaker 3 (37:16):
Grenache Blanc was in our fall allocation Fun.
Okay, that's number four, and Ithink number five is going to
have to land somewhere in theYakima Valley.
Speaker 1 (37:28):
Cool.
Speaker 3 (37:29):
And this is a newer winery to me, okay, cool.
And this is a newer winery tome, okay.
So I don't have a ton ofhistory with them in terms of
like I do with smoky rose orupside down, or, okay, cartus
even, um, but core sellers blewme away in the columbia gorge
core.
Yeah, cor okay, cor cor okayyeah, and so I was actually
(37:50):
introduced to Core through CrewSelections.
Speaker 1 (37:55):
Oh, yeah, the distributor I work with.
Speaker 3 (37:57):
Yeah, and so I've tasted quite a lot of their
catalog and I've always carriedone or two of their bottles at a
time in the shop just becausethey seem to be crowd pleasers
for every palate and I reallyenjoy them, and to me that's an
experiential winery, so I don'tnecessarily have a whole lot of
(38:17):
story, you know, to tell peopleabout them, like I do some of
the other wineries, but when Iwas driving to Cannon Beach with
my mom for spring break, wedecided to stop just because I'd
had so much of their wine.
I wanted to see their propertyand it was the most incredible
experience.
Speaker 2 (38:34):
Oh good, you know.
Yeah, it makes me so happy whenyou actually get to see
everything from behind.
Speaker 3 (38:40):
Yes, so beautiful, such a beautiful property,
multiple different ways to enjoytheir wine in the tasting room.
What really sells me is whenyou greet me, before I even step
into the facility, withsparkling.
And that's exactly what they doat core yeah.
Very gracious winemaker.
He took us back to do some tanksamples.
He has an additional label likea passion project um, with its
(39:03):
own separate tasting room, andso he sent us home with bottles
from his label as well.
And everything about core isjust really dependable, and it's
um a wide variety of wines.
They make a Malbec, they make aSauvblanc, they make Chardonnay
blends, they make sparkling,sparkling rosé, so it's like
there's something for everyone.
Speaker 1 (39:20):
Yeah, that's awesome, that's amazing.
Speaker 3 (39:22):
Oh fine, I love that.
Speaker 1 (39:24):
That's cool.
You have some stuff on therethat I've never heard of the
Washington wine industry.
I grew up in Seattle born andraised, but then I moved to
Santa Barbara for 11 years andcame back up two years ago.
Speaker 3 (39:41):
Welcome back.
Speaker 1 (39:42):
Yeah, thanks.
Speaker 2 (39:45):
We're way cooler up here.
Speaker 1 (39:46):
Way cooler.
Yeah, I mean it gets cold.
Oh, don't be a bitch that itdoes, Don't be a bitch Santa.
Speaker 3 (39:52):
real cold that it does.
Speaker 2 (39:53):
Don't be a bitch.
Speaker 1 (39:55):
Santa Barbara is 70 degrees 70% of the time.
Speaker 3 (39:58):
I have to say, if you guys get snow here, which I
don't really know, do you getsnow?
Speaker 1 (40:01):
here.
Oh yeah, we get so silly right,that's what I thought.
We sure do, sure do.
Speaker 3 (40:06):
I just asked a stupid question we just we just uh
Humpty Dumpty all the way down,yeah, throughout the winter.
Speaker 1 (40:21):
Yeah, I have a snowblower.
Um takes like.
It's like every time it snowsin the way I have to go to work
If I don't have to go to work ifit's the weekend.
Speaker 2 (40:29):
I'm just like fuck it , I'm going to leave this here,
yeah.
Speaker 1 (40:35):
You know, share that driveway with, uh, um older
couple, some neighbors, so I dofeel guilty.
I'm just like, yeah, they'reold, I should really just do
this right now for them yeah soI will do that.
Yeah, give larissa a little bitmore behind the scenes.
Um, yeah, so it takes me likeprobably 30 minutes, maybe 45,
(41:00):
to do the whole driveway, andalso my depends on how detailed
I want to get.
Speaker 3 (41:05):
Yeah, no, that's okay , no worries.
Speaker 1 (41:08):
But yeah.
Speaker 3 (41:09):
Yeah.
So it's a little annoying.
It's a lot, yeah yeah, but wehave four seasons, yeah, and
beautiful foliage and you havean incredible view.
Speaker 1 (41:18):
Yeah, right now it's insanely green.
It's been raining a lot, butwhen it's green like this, I
really don't mind it.
Yeah, off and on rain.
Right, it's beautiful.
Speaker 2 (41:28):
Yeah, this is like the first spring we've had in
like I swear years.
Speaker 1 (41:33):
I mean, the first time I came up here it was in
April of 22.
And so I got here and we weregoing to go down to the
Tri-Cities and Prosser for awine conference.
Oh yeah, I remember you doingthat, yeah, and so I carpooled
with the Cardas people to godown there and that morning it
(41:53):
started dumping snow.
So I was at Cardas Winery atlike 6 in the morning and it was
just dumping snow.
And so me, living in Californiafor 11 years, I was just like
cool, I'm going to get myhuge-ass Carhartt jacket on my
sweatshirt underneath my beanie,and I was like let's go, it's
snowing and then we drove downand by like noon we got there at
(42:17):
like I don't know, 11 orsomething like that Sunny.
Speaker 3 (42:22):
Hot, sunny, hot, beautiful Warm.
Speaker 1 (42:24):
And I just had this big ass coat on Layers.
Speaker 2 (42:27):
Layers.
You're laughing because youknow that situation.
Yeah.
Speaker 1 (42:32):
Everyone was dressing like so professionally and I
was just like there in just likea Carhartt long sleeve and a
beanie.
I was like sick.
Speaker 2 (42:40):
Sick, sick.
At least I like there and justlike a carhartt, long sleeve and
a beanie.
Speaker 1 (42:41):
I was like sick, sick , sick.
At least I can play this off aslike yeah, I'm in production,
you know whatever there you go,yeah I'm a blue collar, blue
collar worker over here in wine.
Um yeah, it was kind of peoplelooking at me weird like oh yeah
, you're the new cellar masterat whatever.
I was like, yeah, and so everyconversation I had to start off
I was like, yeah, I just didn'tknow, like this, the snow would
(43:03):
go away today.
You know, that's fair.
I've been living in Californiafor 11 years and this is my
first time back, so next time Idid, I did pack some other
clothes, but we didn't have timeto go to the hotel or change or
anything like that and so I wasjust like fuck yeah, I just
have to, I'm just in it.
I was committed and I couldn'ttake off the beanie because my
hair was wild from the beanie.
Speaker 2 (43:25):
So yeah yeah, insane anyways yeah, fuck me goddamn
cali people yeah layers layers,yeah, yeah but I mean nowadays
just a little bit differently.
Speaker 3 (43:40):
Yeah, I've acclimated a little bit more, yeah, yeah.
Speaker 1 (43:43):
So I think my top five was, like it was Jaffers in
Santa Barbara, okay, um,carhartt, which that's where I
started, um, that was also inSanta Barbara, and so those are
the only two California winerieson my list.
I did name drop a few otherones I really like in Sonoma and
(44:06):
Napa that don't get as muchattention, but my three for
Washington was Lobo Hills, twoVintners and Latteris.
Oh no, mine was Lobo Hills wasa special mention afterwards
because, I love them.
Yeah, that's right, I love them.
It was the Walls and Ladderusand Two Vintners.
Speaker 3 (44:32):
Yeah, yeah, I do love everything they're doing.
Yeah, I do too, yeah.
Speaker 1 (44:37):
Who Two Vintners, two Vintners, yeah, that's
definitely an honorable mentionto me.
He has one of the only orangewines I've ever really loved,
which is great.
He did it out of Gewurztraminerand it's completely dry.
There's no phenolic bitternessat the end.
It's just a beautiful orangewine.
I've had some crazy orangewines that are just so
(44:59):
phenolically bitter at the endthat I'm just like the tannin
structure with like a chilledwhite wine.
It just doesn't really mix well, yeah, you know, I mean, if I
had, like you know, like atriple breed cheese with it,
then sure, yeah, Okay, here's mytheory about orange wines.
Speaker 3 (45:18):
Yeah, bless you.
Okay, here's my theory aboutorange wines Bless you.
Is that bitter quality.
It reminds me of what you woulduse to build a really great
cocktail.
So I think those are cocktailwines Like a Negroni.
Yeah, or even you know, I don'tknow part of the fun of, I
guess, life in general and whatI like to do and be creative.
(45:39):
how to be creative is likecreating fun mixology and
cocktails and things like thatat home, and so I haven't
experimented with a lot of thosewines as cocktail wines, but
that's what I would use them for.
Speaker 1 (45:53):
That's a good idea.
That is a good idea.
Speaker 3 (45:55):
Because the bitterness it just replaces the
bitters.
So you could make evensomething in a coupe glass with
an egg white and a bourbon or awhiskey or an.
Speaker 2 (46:05):
Aperol or something.
Speaker 1 (46:08):
Makes it frothy and delicious.
Get that foam and some protein,come on.
Speaker 2 (46:14):
It's a snack.
It's a snack.
Speaker 1 (46:20):
I think the only other orange wine that I've
really enjoyed was well, therewas a Fiano from Italy that I
had once at my friend's naturalwine bar and wine shop.
That was really good.
There was also a orangeFalangina.
Have you had Falangina before?
It's another Italian grapevariety, more central west coast
(46:43):
, I think, calabria.
Well, my Italian geography isjust leaving me right now.
I have not spoken about Italiangeography in the longest time,
especially outside of theregions of Piemonte and Friuli
in Tuscany, so in Sicily, yeah,but anyways, it was a Falangina.
It was not bitter at the end,it was a.
(47:05):
It's an Italian focused wineryin Paso, in Paso Robles.
Central Coast and that was justfucking amazing.
I was like I can drink thisshit all day.
Yeah, this is a porch pounder.
Speaker 3 (47:18):
Oh, porch pounder, couch cruser, couch crusher.
Oh yeah, what else do we say,larissa, we have a patio, one a
patio patio pounder awkwardsilence.
Speaker 1 (47:34):
You're leaving me hanging here it's all about
alliterations with these.
It's all about alliterations.
You gotta go.
It is.
Yeah, you gotta go with it.
Speaker 3 (47:40):
Porch pounder, couch crusher what else?
What else is there?
Pontoon pounder.
Speaker 2 (47:44):
Pontoon pounder.
Speaker 1 (47:45):
I like that.
Speaker 2 (47:46):
Yeah, oh, shoot yeah.
Boat, boat buzz, boat, buzz.
Speaker 1 (47:54):
Boat buzz.
Speaker 2 (47:55):
Boat buzz.
Speaker 1 (47:56):
There you go.
That's free.
You're welcome.
Alright, looks like we're outof time for this episode.
Do you want to drop anythingfor the wine shop?
Plug, plug, some stuff sure,okay.
Speaker 3 (48:17):
Well, you guys, you keep putting me on the spot.
It's literally about you.
I know I'm just I know I'mnever, yes.
I'm never prepared to like plugmy own self.
Okay, we had our ribbon cuttingthis week and Larissa in the
background was like say this,say this and I'm like what, okay
(48:40):
, Anyways, say this and I'm likewhat, okay, anyways.
So the tipsy vine spoke.
In valley washington.
We're a brand new bottle shop.
We specialize only inwashington wines and we want to
share our passion with ourwashington winemakers and
washington winemaking um withthe rest of our local community.
So the best way to get in touchwith us if you're not local is
through our Instagram, which is,I keep saying, our, it's me,
(49:02):
it's my Instagram and you'regood with it.
Thank you, the Tipsy Vine Wah,or at the Tipsy Vine Wah, our
website is the tipsyvinewahcom.
We have a beautiful websitedesigned by the Woodshop in
Spokane.
We'll give a little shout outto them and if you are local,
please come in.
We want people to know we exist.
(49:24):
That's the hardest part ofgetting your start as a new
business is just people knowingthat you're there, and we want
to serve you as our community.
We want to disseminate ourpassion for Washington wine.
So we're open Wednesday throughSaturday noon to six.
We do tastings every day of theweek.
I choose four Washington wineson a weekly basis to taste
everyone through, and our wineclub is super fun.
(49:45):
We have a lot of fun, I'm a lotof fun.
Speaker 1 (49:48):
Join the wine club, baby.
Speaker 3 (49:50):
Join the wine club, join the wine club.
Speaker 1 (49:51):
Um, all socials and links are in the show notes
below, so go click that.
It'd be the first thing you see.
Speaker 2 (49:59):
so thank you so much, julia, for coming on the pod
thank you, love it and cheerscheers cheers, cheers hey you,
(50:20):
now that I have your attentionand you've listened to this
wonderful podcast that we had tooffer, we'd like you to scroll
down.
And what are they going to dowhen they scroll down?
Speaker 1 (50:30):
Ian Scroll down and give us some feedback.
Rate us on your podcastplatform Ideally five stars,
form, ideally five stars and ifyou would give us some critical
feedback, you can dm us oninstagram at official bung pod
let's hear it, let's go.
(50:50):
It is only two of us writingthe show, two of us producing
the show.
It's me, ian king, jasmineshattuck and the lovely Becca
Hines as our producers and ourwriters are me, ian King and.
Speaker 2 (51:10):
Jasmine Shattuck let's go, let's go.
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