#23 Beer League Golf's Brady Douglas: Wine Tasting and Hilarious Reviews

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Ever wondered why Gamay might just be the next big thing in Washington's wine scene? Join us on this hilariously insightful episode of the Bung Pod as we welcome the ever-entertaining Brady Douglas, wine reviewer extraordinare and president of Beer League Golf. Brady shares his comedic take on wine reviewing and opens up about his involvement in Seattle's burgeoning beer golfing community. Plus, your host spills the beans on a recent move from Chelan to Seattle and drops hints about future episodes featuring Tyler Armour from Armour Wines. The episode climaxes with a tasting of Rotie Cellars' Northern Blend, a Syrah co-fermented with Viognier from the Rocks District in Walla Walla.

Next, we pull back the curtain on the mysterious world of bulk wine and the wine advent calendar industry. Ever thought about what's really in those festive calendars? We reveal how advent calendars often feature bulk wine from various wineries, sometimes without proper credit. The episode also unpacks the regulations and challenges of wine labeling laws, shedding light on the ingredients that might actually be in your bottle. Prepare for an eye-opening exploration of some of the wine industry's lesser-known practices, which could change how you look at your next glass of vino.

Finally, we get into the nitty-gritty of wine tasting and how to keep your palate in top shape. From techniques to combat palate fatigue to preferences for young, acidic wines, this segment has it all. We also touch on the nuances of alcohol content labeling laws in the U.S. and share some personal wine favorites, including a budget-friendly Sauvignon Blanc from Chateau Saint-Michelle. The conversation wraps up with a nostalgic look back at pandemic golf gatherings and the rise of Beer League Instagram, setting the stage for future collaborations with exciting guests. Don't miss this entertaining and informative episode that blends humor, insight, and a love for both wine and golf!

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Episode Transcript

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 called a bung Winewith mayhem.
That's what it's about.
Alright, guys, welcome back tothe bung pod.

(00:21):
It's your boy, Ian King, akaWine Wonderboy In the building.
If you love this podcast, or ifyou just even like it a little
bit, go review us Five Stars,Ideally on whatever podcast
platform you're listening tothis on.
If you're on YouTube, pleaselike, subscribe and hit that

(00:43):
notification bell.
This next episode is very funbecause I got my buddy here,
Brady Douglas in the building.

Speaker 2 (00:48):
What's up?

Speaker 1 (00:51):
happy to be here.
Thanks for coming on.
The pod man he is a wine reviewextraordinaire, oh yeah that's
what they call me no, your winereviews are hilarious, dude.
I love them Um and uh,president.
Beer league golf.

Speaker 2 (01:12):
I'll go with president to president.
Slave to beer league, golf ismore like here in Seattle.

Speaker 1 (01:18):
Um yeah, just to give people a little update.
Uh, I moved to Seattle fromChelan just very recently.

Speaker 2 (01:27):
We brought them over to the West side.
Yeah, this is going to make alot of your followers pissed off
or happy, I don't know.

Speaker 1 (01:32):
I've got a lot of Seattle followers over here, um,
but yeah, sorry, chelan, I'llbe over.
I'll be back visiting a lot inChelan, don't worry about it.
Jazzy J is still in Chelan, butwe're still doing the pods, so
we're doing a lot of remotestuff.
Um, I'm gonna try and bring herover here a few times.

Speaker 2 (01:50):
She's a homebody, so that might be a little difficult
so she's just gonna like voiceover our episode and just
interject interject the wholetime.

Speaker 1 (01:57):
Yeah, perfect.
Um.
No, she won't be on thisepisode, but I am going over
there soon to do another episodewith her, so it should be fun.
I'm happy to be in Seattle.
It's a really awesome spot andyou know good for wine.
I want to be where the wine'sat, you know.

Speaker 2 (02:12):
Yeah.

Speaker 1 (02:13):
So I got to do what I got to do.

Speaker 2 (02:15):
Do you know who you have on the next episode?
Am I blowing it already?
You're not allowed to tell.

Speaker 1 (02:19):
I have a few things.
Nothing's for sure, nothing ison the books at the moment, so I
got a few people I'm trying toschedule, but we do have Tyler
Armour from Armour Wines inWenatchee.
So we're doing that one prettysoon and Jazzy's going to be
part of that one too, so thatshould be a lot of fun.

(02:41):
Have you heard about him?

Speaker 2 (02:43):
I've heard about Armour Wines.
I don't know anything about himthough, dude, he's awesome.

Speaker 1 (02:47):
He was the winemaker at Fielding Hills for a while.

Speaker 2 (02:49):
Okay.

Speaker 1 (02:49):
Yeah, and he transitioned what, like two
years, last year, last summer Ithink transitioned into starting
his own brand, armour Wines.
So it's fun.
He does lot of like nativeferments, a lot of, um, just
kind of low intervention stylewinemaking.
He has a killer gamay.

(03:11):
Have you had gamay?

Speaker 2 (03:13):
before no, I've not.

Speaker 1 (03:13):
Oh, dude you gotta, you gotta.
I'll bring you a bottle ofarmor gamay at some point they
don't sell that at the localsafeway, so no they really don't
.
Um, yeah, no, it's awesome.
He does a really good job.
It's very like light refreshing.
It's kind of like a pinot noir.
Yeah, um, I've been on thisgamay campaign for a very long

(03:35):
time.
Those of you that listen tothis know this.
I think gamay is the next bestgrape in washington state.

Speaker 2 (03:43):
I just just what I believe.
Okay, I've definitely heard yousay this and it just goes right
out of one in one ear out theother.
I've never seen it.
I don't know what this is.

Speaker 1 (03:53):
Well, the gametes I've had in Washington state
have been so much better thanthe Pinot Noirs I've had in
Washington state.
Um cause, you know, when youdrink a Pinot Noir, you're
automatically putting, puttingit up again if you're like a
really wine, like a wine nerdespecially, you're putting it up
against, like oregon if you'refrom the northwest and if you're
from california you're puttingagainst santa barbara and sonoma

(04:14):
and burgundy you know, my firstquestion was gonna be what
about western oregon?

Speaker 2 (04:18):
like are you saying?

Speaker 1 (04:20):
this is all regional.

Speaker 2 (04:21):
Compared to other areas, it's terrible.
But yeah, I don't.
I don't drink much washingtonpinot noir yeah, I don't either.

Speaker 1 (04:28):
There's only a few that I've really thought were
really good.
They're like, okay, this is agood representation of
washington pinot, and that waslike the amos rome vineyards.
They have like a reserve pinotthat they only make like four
barrels of and so it's hard toget and they don't sell it that
often, but when they do, it's Ithink the best Pinot Noir in

(04:49):
Washington state period, andthat's not me being biased at
all for the Lake Chelan area orthem.
Then there's also LagriothChelan Valley Farms.
They do a really good job forPinot Noir.
I think they kill it.
But yeah, anywho, we got a winethat I'm excited to try with

(05:10):
you.
This is from Roti Cellars, theNorthern Blend.
This is 95% Syrah, 5% Viognierfrom the Rocks District, walla
Walla, washington, and alsoMilton Freewater technically
Oregon, if we're being honest.

Speaker 2 (05:29):
Well, thanks for not making me guess what percentage
of what this is.
Yeah, that would not have gonewell.

Speaker 1 (05:35):
Yeah, I love it when Syrah is co-fermented with
Viognier.
You know that Viognier is awhite grape.

Speaker 2 (05:42):
Yes.

Speaker 1 (05:42):
Okay, cool.

Speaker 2 (05:44):
Come on, I do wine.
Come on, man, I know the colorof the wine I'm drinking.
At a minimum.

Speaker 1 (05:49):
Of course.
But yeah, when you co-fermentit with Syrah, it actually
uplifts, it gives a lot ofaromatics.
It actually gives it kind oflike a deeper purple color,
which is crazy.
Yeah, on the UC Davis websitethey actually have a really
short article about the chemicalcompound, on how this actually
happens.
So a lot of people think it's amyth, but it's not.

Speaker 2 (06:12):
All right.

Speaker 1 (06:13):
Well, that's good to know, they've been doing it in
France and Northern Rome forcenturies.

Speaker 2 (06:20):
I'm going to start spreading it around as a rumor.

Speaker 1 (06:22):
It's definitely not true.
Ian's full of shit, ian's fullof shit.

Speaker 2 (06:25):
Don't listen to this motherfucker Cheers, sir.
All right, so first fun fact Ican't swirl.

Speaker 1 (06:29):
You can't swirl.
I can only do it on the table,even if it's kind of sketchy.
Well, charlie Leibacker fromCardiff, he uses his whole.
Oops, sorry Mike, he uses hiswhole arm.

Speaker 2 (06:39):
Okay, only found out about this that I couldn't do it
because lexi saw me doing it ata winery lexi, garvin, tipsy
and she's like why is your wholebody moving to?

Speaker 1 (06:48):
try to swirl the wine .
There you go.
Yeah, she had to stop my elbowand she's like if you just go
risk and it's so, it's veryshaky for me yeah, I mean I
haven't seen charlie, andcharlie like he he's a wine
drinking expert, like he drinksso much wine throughout, like
harvest, like making wine andalso with people all the time

(07:11):
and he, I haven't seen him usethe wrist once.
Okay, he's never done the wrist.

Speaker 2 (07:15):
As a wine expert, as the wine wonder boy, where do
you start your judgment of otherpeople when you see them
drinking wine?
Because from how they firsthold the glass, the first swirl,
or you know where's your firstmark, where you're like this guy
doesn't know shit.

Speaker 1 (07:29):
Positive or negative judgments.

Speaker 2 (07:31):
Um, let's start with negative.

Speaker 1 (07:32):
That's more fun, yeah , well, first of all, when I see
people drinking wine, Iinstantly think dope.
I just like it when peopledrink wine.
So this is not how we startwith negative Drink wine.
This is not how we start withnegative Drink wine.
This is not Okay.
So how do I judge someone?
Like the moment?

(07:53):
It's usually all right, thewine's poured, it's in your
glass, they just take it andjust drink it Like no sniff.
They don't even pretend toswirl anything.
Yeah.

Speaker 2 (08:03):
So if they give a bad swirl, you're like, at least
they're attempting.

Speaker 1 (08:06):
They're swirling, yeah, that's great.

Speaker 2 (08:07):
And if they go, do the swirl yeah, like just full
body, full upper, body, swirlyeah.

Speaker 1 (08:18):
I love this wine Roti Cellars.
They do a really good job.

Speaker 2 (08:28):
Love Roti roti sellers.
They do a really good job loveroti.
This is good.
This is much better thananything I've ever reviewed.

Speaker 1 (08:31):
So yeah, very low standard so what are the wines
you typically review?
What do they look like?
What do they smell like?

Speaker 2 (08:37):
they're all I mean okay.
So they smell like christmastypically, because the wine
reviews are from december 1st todecember 24th.
It's wine advent season, let'sgo by.
I mean, this started like threeyears ago, four years ago, I
don't know whenever, right incovid, when we're all home a lot
and drinking way too much, andI was at fred meyer and found

(08:58):
this 24-day wine advent calendarbox and I was like, oh, this
looks cool.
It's like 150 bucks.
So I thought it'd be decentbecause it's just the mini
bottles and it was like the 24worst wines ever introduced to
humanity.
And I actually have a lot ofquestions for you about how this
whole thing works.
We'll get there, but basicallyI filmed myself on Instagram

(09:20):
because they're all using socialmedia a lot more than and just
did once a day me tasting thiswine as somebody who doesn't
know anything about wines andjust describing like how
miserable it was for me andeverybody loved it and they I
mean, and honestly they werecheering for it to be like worse
and worse for me.
They didn't want to hear me saylike, oh, this is good, I think

(09:41):
this like has hints of citrus,they're.
We want him to say it justtastes like complete shit and we
want to see like tears formingin his eyes, and so that just
kind of became my niche of goingthrough miserable stuff.

Speaker 1 (09:54):
That's amazing.
I love it.
So is it like like are therename brands in there?
Like do you recognize any ofthe wines that are in the advent
?

Speaker 2 (10:03):
No, so that's what I thought it was going to be,
because, like on the box it saidyou know 24 different.
I think it said 12 differentvarietals from eight different
countries or something.
And so I was like cool, therecould be some good stuff in here
, and like some of it was local.
Maybe I'd recognize a few ofthem.
But every bottle in this firstbox just like said the type of

(10:25):
wine, like it was like justchardonnay and that was it.
There was no name on it and itwould give like a little
description generally of likewhat chardonnay is like white
wine, oak, that's it.
Yeah, and I'm like great.
So this is.
I have no idea where thisstuff's coming from.

(10:46):
In the first year I never evenI was just I mean, I was so
pissed by day five I never likelooked at what any of this stuff
said, yeah, and I wouldbasically just blind taste it
and the only thing I could do tokeep myself entertained was
like not look at what I wasgoing to drink before I did it,
because if I knew it was goingto be a chardonnay or a Red
Blint, I'm like I just wouldhave this immediate judgment of
like how bad one was going toburn or like how oaky another

(11:08):
would be.
So I had to like keep that outof my head after a few days of
doing this, but then so lastyear I went and spent more money
and I think that's from worldmarket.

Speaker 1 (11:17):
Oh yeah, that makes sense.
Well, yeah, and I'd have higherexpectations.

Speaker 2 (11:21):
And there's, we're actually like you know.
It's like, oh, seaside Saranhas a much more.
You know a better description,like a lot more thought put into
it, but they all still werejust terrible.
And so this is.
I mean, I was hoping you'd havesome knowledge on, like, how
the wine advent calendarindustry works, because they're
all from the same, so it's thesame distributor bottler that

(11:47):
makes these, so it's not awinery, it's just like, oh, this
company distributing inCalifornia.

Speaker 1 (11:54):
Right.

Speaker 2 (11:55):
And I have no idea where they're acquiring the wine
to put in these bottles, andthey're not putting any winery's
name on it.
So I think the wineries areashamed to be putting their name
on whatever's doing the ad makesense bottle?

Speaker 1 (12:06):
I can see that.
Um, so my first thought wasbulk wine.
Yeah, essentially so.
It's like I mean there are somany wineries in california that
sell bulk wine and what bulkwine is is basically a winery
will sell like a whole barrel ormultiple barrels or even uh,
bottles that are not labeled orhave any labeling of the winery

(12:28):
on it whatsoever, and they'llsell it to a distributor or
another winery sometimes andthey'll slap their label on it.
And the original winery wantsno credit because they're just
trying to get rid of this winethat's in their inventory and
they're trying to sell it at thebest possible price, but the
best possible price is going tobe dirt cheap honestly.

Speaker 2 (12:51):
Two questions here.
First, so bulk wine is like thedark, dirty secret of the wine
industry.

Speaker 1 (12:55):
Yeah, yeah, there's a lot of bulk wine being thrown
around and bottled that peopledon't know about.

Speaker 2 (13:00):
And, as another winery, there's a certain
percentage of somebody else'slike runoff bulk wine you can
use without having to attributeanything to them and without it
saying changing, like what yousay is in your bottle, correct,
okay, yeah, there's two things Iunderstand from this which I'm
like.
So it's usually pretty shittywine.

Speaker 1 (13:19):
Yeah, like.
It's usually wine like oh, thiswas a mistake.
Um, or we fucked up on whateveron this wine and we don't want
to sell it with our label on it,or this wine has been sitting
in inventory, usually in abarrel format, and we need room
for the next vintage to gothrough for the quality wine.
So I'm just going to sell thisoff dirt cheap.

(13:41):
So it gets out of my barrelroom so I have more room for
other things.
I mean wineries.
Number one issues are usuallystorage.

Speaker 2 (13:49):
Okay, yeah, for for barrels and also for case goods,
so everything that's bottled soif you're selling the bulk wine
and you're basically gonna likeget your cost back on what
sometimes not, even you get afraction of your cost back, but
at least you get something backyeah, you're not throwing it
down the drain, and it costsmoney to throw it down the drain
.

Speaker 1 (14:07):
You have to literally have an inspector come in and
watch you dump it down the drainand then the state pays him,
which you pay the state.
Okay, and so there's that, andthere's all other ways you can
get rid of wine, like you cansell it to a distilleryillery.
They'll turn it into brandy orsomething like that.

Speaker 2 (14:24):
You know, um, or in the admin calendars or admin
calendars, man, yeah, yeah, I'vethought bulk wine was possibly
the answer, but I also was likebut it seems like you could
probably get I don't know a lotof people use bulk wine right a
lot of wineries um, I wouldn'tknow the percentage, I have no

(14:46):
idea, but if you're buying avolume winery, then they're
using bulk wine, okay, yeah.

Speaker 1 (14:55):
So I would say there's a good percentage of a
chance they're.

Speaker 2 (14:57):
They're like 90 chance they're making with bulk
wine okay, so in a bottle likethis and obviously don't want to
like associate roadie withdoing that or something but so,
out of the 95% Syrah, 5%, whatwas the other one?
Viognier, viognier yeah, howmuch bulk wine could they use to
still label it this way?

Speaker 1 (15:19):
Bulk wine could they still use?

Speaker 2 (15:21):
How much like could they still use?
How much they have?
50% bulk Syrah.

Speaker 1 (15:25):
And that's a great question.
Um, usually on a label youwon't see percentages on uh if
they're using bulk wine, um, butif you're in Oregon you have to
use 95% of whatever grape islabeled on on the bottle.

Speaker 2 (15:46):
For Washington State it's 85% and for California I
think it's also 85% if Iremember correctly, so you could
use 95% bulk Syrah from anotherwinery and 5% of your own
Viognier estate grown and stilllabel the bottle under your own
winery name and everything.

Speaker 1 (16:06):
Yeah, so if this, this says rocks district of
Milton free water on it, so allof these grapes are coming from
there.

Speaker 2 (16:13):
Yeah.

Speaker 1 (16:14):
Um, you couldn't have a vineyard specific or a
regional specific title on therefor the for labeling laws title
on there for the for labelinglaws.
Like if you see a wine in thegrocery store that says you know
what cabs off from ColumbiaValley.
Columbia Valley is a huge, hugeAVA.

(16:35):
It encapsulates pretty much thewhole Eastern side of
Washington state, so you can beeither sourcing from a bunch of
different vineyards you could besourcing from just two
vineyards that cross AVAboundaries or you can also have
a certain percentage of bulkwine in there as well.
Okay, so it's like yeah, it'svery iffy.

(16:55):
And there's this whole thingabout ingredients that is coming
on soon, like I asked.
Uh, so I did a social mediapost and asked everyone to chime
in of what their thoughts ofthe ingredient list on a back of
a bottle would be, and most ofthem have been positive.
They're like oh, we would lovethat as consumers, we would love
that, we'd love to see what'sinside the wine.

Speaker 2 (17:17):
But a lot of producers— Just grapes right,
Nothing else.

Speaker 1 (17:21):
Well, there's other shit in there, right?
Nothing else?
Well, there's other shit inthere, like a lot of these, a
lot of the grocery store.
Uh, uh, labels are not happywith this because they have to,
you know, give their ingredientlist on what actually goes into
their wine.
Like this wine is a highquality, um roti sellers, known

(17:43):
for high quality boutique, youknow, um wines that they is
handcrafted, handmade for awinery.
That is about volume, um kindof like kendall jackson or gallo
whatever, um, they'll add moreinto the wines.

(18:05):
Like this is made, as it wouldprobably say on the ingredient
list Um, you know, 95% Syrah, 5%Viognier yeast, so2, and that's
it.
You know, if they're usingcommercial yeast, they could
just doing a native ferment.
In that sense You'd say nativeyeast, whatever, because you're
not really adding it in, it justnaturally happens.

(18:27):
But you could, you still haveto put on the label.
But of big, big like justin andpastor robles, yeah, they would
have to put.
Like you know, I don't know ifthey're doing this, by the way,
so if you're part of justin andyou're like he says, we put this
in our wine.
Uh, that that is.
I'm just guessing on a verylarge volume, uh, so it sounds

(18:48):
like an accusation, but it's not.
I'm just guessing.
Uh, for a bulk label, ifthey're going to put like, okay,
there's X amount of CabernetSauvignon here, x amount of Cab
Franc, there also could be megapurple that they throw in there
to add coloring?
Um, there's a lot of things youcan add, like cell stab, for um,
I don't like cell stab.
Personally, after making winefor seven years, I've never I've

(19:11):
only, I've only seen it happendone.
Uh, I've only seen it done oncebefore and I didn't like the
product and I thought it wassketchy.
It looks like you're putting abunch of engine coolant like
lime, neon green liquid in yourwine and it's weird.
It's like how they makefireball.
Basically cell stab basicallystabilizes the cells.
Cell stab so like stabilizesthe wine in order to be shipped

(19:34):
off, et cetera.
So it's not shocked or anythinglike that.
So it's kept protected.
But at the same time it is anadditive that can give some
people negative effects.
Also, tannin powder.
I Also tannin powder.
I've seen tannin powder bethrown in.
There's a bunch of wineriesthat do that.
So many do, especially withvolume, that they're not
actually putting wine in thebarrel, they're actually just

(19:56):
doing powder or they're steepingit with basically a teabag of
that to give you the Oki flavorthat people like.
But they're not actually inbarrel, they're actually just in
a huge tank and then they justbottle it from there.
Um, so they would have to puttannin powder in on their label
as well.
So you know, yeah, there's highvolume wines are not going to

(20:20):
like the ingredient list.
But if you're making highquality, handcrafted, even
shitty wine, uh, and you're notputting bullshit in your wines,
you're not gonna be um, tooconcerned, too concerned about
the ingredient list.

Speaker 2 (20:33):
It's like people that yeah well, that's like a battle
with all foods now, like ohyour ragu jar of sauce has a lot
more ingredients and there'ssome great brands coming up that
are like our sauce is justsauce.
Like yeah, you don't need a tonmore.

Speaker 1 (20:46):
Oh, totally but you know people still buy that shit.
Yeah, so there's a price point,yeah, for people that can, that
are concerned about ingredientlists.
Like people are still gonna buystuff you know from you, people
still go to mcdonald's, peoplestill buy chef boyardee, you
know stuff that they just add alot of shit and people are still
buying it.
So it's like Wait.

Speaker 2 (21:07):
So who's the Chef Boyardee of wineries?
I'd rather not say I know I'mnot going to put you on the spot
like that in a wine podcast theChef Boyardee.

Speaker 1 (21:19):
Josh.
Oh, yeah, yeah, I mean how toget how to gallo audience.
Most gallo products Okay,that's fair, not all gallo
products, they actually.
They do some like reallyinteresting boutique stuff, but

(21:41):
they just to get, just to gettheir financial backing.
You have to do volume at somepoint and so they just do.
They acquire a shit ton andthey yeah.
Yeah, I'm not a fan of gallopersonally, but it's.

Speaker 2 (21:52):
It sounds that way.
Yeah, how do you rank themagainst barefoot lines?

Speaker 1 (21:56):
oh, barefoot's way worse but also uh, all right,
gallo, you're doing just finedon't worry, sure gallo owns
barefoot Take that back.
Yeah, it's like.
Well, hey, they know theirmarket.

Speaker 2 (22:08):
They crank out a lot of volume of really cheap wine.

Speaker 1 (22:12):
They do they do.
They know their market, that'sfor damn sure.
So what are your thoughts ofthis Roti Northern Blend Syrah?

Speaker 2 (22:19):
This is really good.
I really like Syrahs.
I think and this seems likepretty easy drinkable could go
with a lot of things.
Yeah, like you know,well-balanced.
I'm going to run out of winewords right now.
I would say I'd give itprobably like a 9 out of 10 on

(22:40):
my experience with this.
I do really enjoy it.

Speaker 1 (22:42):
Yeah, good, I'm glad you like it.
I love Roti.
They do a really good job downin the Rocks District, milton
Freewater.
They're technically Oregon, butwe love them in Washington
State Absolutely.
I think they have vineyards inWashington too.
I don't think it's just all theRocks District, but that's
where their tasting room is,that's where their production
facility is.
If you haven't gone there, gothere.

(23:04):
It's an amazing experience.
They're really amazing.
They do a really good job.

Speaker 2 (23:08):
I think I've had them before at a tasting room in
Walla Walla that was it might bea foundation or something.
They had a bunch of differentwines and that was what they did
.
We were on a bachelor party.

Speaker 1 (23:23):
Oh fun, let's go.
I mean, that's the first stopof every bachelor party.
Wine tasting right, yeah, Imean that's that would be for me
.
Yeah, uh, but I know my homiesthat would go on the bachelor
party wouldn't really enjoy thatthat much honestly, the other
50 bachelor parties have been on.

Speaker 2 (23:41):
The first stop was not wine tasting tasting.

Speaker 1 (23:45):
so this is like a little back to back action.
So we have a Syrah from Roti uhfrom Oregon slash Washington
state, and then this one here isis called shingle back block
reserve from McLarenville,shiraz 2001.
Vintage Um and McLarenville.
We're going back in time twodecades, two decades Um, shiraz

(24:06):
2001 vintage and McLarenville.
We're going back in time twodecades, two decades.
Mclarenville is in Australiaand on Aussie they call Sarah
Shiraz.
Okay, Shiraz might.

Speaker 2 (24:17):
Okay, you know.
So, on the going, the 2001verse 2021,.
How do you know how long youcan age a bottle?
Is it guesswork, or do you knowby the style of grapes or the?

Speaker 1 (24:33):
um, smell this cork real quick.
Um, that's a great question,because there is a way that you
can tell if a wine is ageable ornot, and that is with three
main things.
There is acid, tannin andalcohol percentage.
Okay, so alcohol preserves wine, acid also preserves wine, and

(24:58):
also tannins.
So if it has a decent amount oftannins on it or decent amount
of acid, it's ageable.
Like you can age a GermanRiesling no tannins, but tons
and tons of acid and really lowalcohol.
It'll age beautifully,depending on what your style is
like.
Like, I keep bringing him upbecause he's one of my friends

(25:20):
and he's a mentor to me, charlieLybacker.
He likes to drink young wines.
He doesn't like to age wines.
Um, he likes, uh, more fruitforward, uh wines, typically, I
think, or just more interestingwines, I don't know.
I wouldn't say I wouldn't boilhis palate down to fruit forward
, cause I think that's an insult, but, um, he has a very complex

(25:42):
palate and he likes the thingsthat he likes.
It could be earthy, you know,it could be, you know, whatever,
um, but he likes to drink youngwines in general.
Um, I think he likes a lot ofacid in his wines.
I do too, but I also reallyenjoy a good old wine he's a big
acid guy big acid guy.

(26:03):
Me too, I'm an.
I'm an acid head, for sure forsure there is an ongoing joke
that a sommelier's favoritefavorite wine is a german
riesling, because that's so muchacid isn't also like a palate
cleanser, or it is?
Yeah, that's why I rememberhearing you talk about something
.

Speaker 2 (26:19):
We're tasting a ton of wines in a day.

Speaker 1 (26:22):
That's like the go-to to, as the sommeliers do a lot,
they taste so many with likedistributors and wine reps and
sales consultants that like,after drinking a certain amount
of or tasting like you taste youspit like a certain amount of
bold red tasting like you tasteyou spit like a certain amount
of bold red wines.
It's just going to fatigue yourpalate Like the whole time.

(26:43):
I was recently at a tasting inPortland where I tasted like a
whole portfolio from adistributor and the wines were
great, but I couldn't after likethe first 10, it was mostly
italian, so the first like 10 um, like, uh, nebbiolo, because
nebbiolo has a lot of tannin andjust like fatigues your palate

(27:06):
like crazy.
I just couldn't tell thedifference between any wines
after like tasting a few, yeah,nebbiolo.
So I was like, okay, well, Iguess I gotta go back to that's
when you like you don'tnecessarily want to start doing
all whites yeah you want tostart doing whites to get your
palate ready for the upcomingwines.
You know, I usually do the firstline I have.

(27:28):
I take zero thought of it andjust spit it out and he's like
okay, I'm getting my palateready to taste shit and so, and
then I start tasting stuff, ifI'm actually trying to be
analytical about it, and then Igo to the medium-body reds, go
back to the acid-driven whites,do some full-body reds, go back

(27:49):
to some whites and then finishoff with reds or dessert wines
usually.
That's kind of what I do.
I ping pong, because you can'tjust go from white to medium
body red to full body reds thewhole time, because it's going
to blend in so much together inyour brain that you're not going

(28:09):
to tell a difference.

Speaker 2 (28:10):
Yeah, because you're just going through a progression
.
That's natural that everythingwill blend yeah.

Speaker 1 (28:15):
Or have a palate cleanser in between, like some
crackers or some bread or yeah,you know.
But so if you're jumping from.

Speaker 2 (28:21):
If you're jumping back and forth like that is the
first one you go to, can it likehave an, like a shock factor
that you wouldn't expect,because you were just on like a
really bold red and you justjump to a white?

Speaker 1 (28:34):
absolutely yeah, that's why, like that's why,
when I cleanse my palate thatway that I don't take any
thought in that first wine, thatI had after those and I'm just
like okay this is like give meyour bulk white.

Speaker 2 (28:44):
Let me throw that around, look white, or?

Speaker 1 (28:46):
some sparkling white or something like that to like
alive in your palate again andkind of cleanse it through, spit
it out and then go to, uh, someother whites and then go back
to the reds so yeah it's like,yeah, it's kind of wild, like I
used to think like sparklingwater it was a good palette
cleanser, but it's kind of not,honestly, just still water is

(29:07):
probably the best.

Speaker 2 (29:09):
Um sparkling's got a little too, much action to it.
It's got a lot of action.

Speaker 1 (29:13):
Yeah, for sure.
So the shingle back D blockreserve 2001 McLaren Vell Sherez
.
Oh yeah, baby, oh yeah, mm, mm,mm, mm.

Speaker 2 (29:34):
Oh, that is good, that is.
That's different than theroadie, for sure.

Speaker 1 (29:42):
Oh yeah, so this has a lot of age on it.
When I think of age, I think ofraisined fruit, I think of
tobacco leaf like cigar, tobaccoleaf cigar box of tobacco leaf

(30:03):
like cigar.
Tobacco leaf cigar box um,crushed like dry leaves in
general.
So that's still a lot ofalcohol in it.
Wow, back of my throat is likehot.
What is this?
A 14.5?
It's probably like 15.5, to behonest.
Also a labeling law, uh,alcohol percentage.
You in the united states, youcan be a point and a half uh

(30:24):
above or below how often youhave to test it uh, you test it
once for bottling, I guess, forwine.
Yeah, you're just yeah doing itthat time and some people just
kind of like they taste it andthey're like, well, I think it's
about this.
Okay, so like I've seen somewinemakers do that, like well, I
think it's like 14, whatever,yeah, so let's put 14.5 on there

(30:44):
, just to be safe well, howoften are you actually at risk
of somebody checking this?
Um, I have no idea, but it's attb thing.
Um, just like.
Yeah, it's just an american.

Speaker 2 (30:59):
That's the only.
The only other reference I haveto this is I know I had a buddy
that was working at mac andjack's back when they were oh
yeah pretty young yeah butgrowing with their, the mac and
jack's amber was you know thebig one that, oh yeah, took off.
oh yeah, he said it was likeonce every six months you had to
have it at like whatever thelabel was, the 6.5.
And there were days where itwould vary up to like 13.

(31:22):
And they're still like throwingit because they were like just
getting into volume and so theydidn't really know, but you're
only.
You have to, like report thenumbers every so often.
So, like every time you wouldhave one at a bar, like if you
were going four one night, maybeyou're totally fine, you have
four another night.
You could just be fucked out ofyour mind like I don't know how

(31:43):
much truth there is to thisstory, but you were working for
the, for the brewer, so I assumeyou're not lying to me.
Yeah, that's crazy.

Speaker 1 (31:51):
I remember my uh, my ex.
She would, whenever we'd like,blind taste wines and stuff.
Her game was guessing thealcohol percentage.
Okay, and so she would like.
I gave her little hints to do.
You can rotate your glass sothe wine is touching every part

(32:12):
of the glass right, and then youcan look up to a lit background
and look and see how runny thelegs are of the wine.
And so this is one of the onlythings about legs I will say for
wine is that it can tell youwhat a ballpark alcohol
percentage would be.
So the more syrupy the legs are, the more alcohol it's going to

(32:35):
be, the more watery the lessalcohol it's going to be.

Speaker 2 (32:36):
The more watery, the less alcohol it is so that's got
a pretty slow drip going thishas a very, very slow drip.
The fact that it's 14.5 I thinkit might be actually 15.5 okay,
honest yeah, this is a prettyboozy, boozy baby yeah, I mean
I'm just gonna help myself tothat with that review.
What is what's the uh?

(32:58):
So for the alcohol percentagefor different varietals?
I assume there's kind of adifferent target, or is it all
just up to the winemaker andwhat they're going for?

Speaker 1 (33:09):
some of the winemaker and what they're going for.
But I mean, there's someballpark where, like pinot Noirs
probably shouldn't be 14.5.
13.5 plus under 14, probably.

Speaker 2 (33:23):
Yeah.

Speaker 1 (33:24):
Or if you go to 14, fine, like usually the best
Pinot Noirs I've had have beenaround 13.5.
Okay, five, um, if you see awine, especially Pinot Noir,
that is like it says like 14% orlike 13, five on the label and
it's very dark and inky, um,they're probably doing some

(33:48):
adding some stuff into the wine.
There's like a few clues thatlike like why I'm making stuff.
You're like how did they getthis extraction of the grape you
know, especially for Pinot Noirto have this dark color?
Some people like their Pinotsto be bolder, some people like
them to be how Pinot should be.
Yeah, that's my opinion.

Speaker 2 (34:08):
Yeah, I mean that's always kind of the gamble as a
drinker, Like do I want this totaste good or am I trying to get
drunk?
Am I going for the?
Highest maybe possible or arewe trying to enjoy this right,
yeah, exactly.

Speaker 1 (34:21):
Um, I mean what?
What do you look for whenyou're I mean you buy from the
grocery store?
What do you usually look forwhen you are buying wine?

Speaker 2 (34:29):
yeah, well, I mean I buy from the grocery store
typically, you know, just forour casual drinking stuff.
I have numerous winememberships too, so yeah, that's
true, yeah, you do nice stuff,but I mean grocery store.
It depends if we're justdrinking like on a weeknight and
making a stir fry kind of thing.
Sam, my wife doesn't reallylike reds all that much and

(34:49):
she's gotten more into themsince we've been together and
she's given them a better chancenow, yeah.
But so you typically just goingwith like a Sauvblanc is our
go-to move, actually one wereally like, which you know we
typically buy for a Wednesdaynight like under a $15 bottle of
Sauvblanc and ChateauSaint-Michel has a liquid light

(35:13):
Sauvblanc that for some reasonhas caught on in our household
and maybe I'm being convinced bysam or not, but it's, it's good
and it's you know, it's justit's super light, like very,
very fruity.
Not a lot to this thing, yeah,and it's kind of nice for like
casual, easy sipping, uh, anddrinking it with dinner and like
watching a movie or whatever.

(35:35):
Outside of that.
You know, man, whites I justlike don't look for too much.
I I'm not a Chardonnay guy.
I think I probably have a badtaste in my mouth from
Chardonnay because theseChardonnays that I was
introduced to the wine worldwith were very outdated, old,

(35:56):
oaky, buttery like every badthing about the reputation?
Yeah, so I mean, 20 years later,like still holding onto these
thoughts about Chardonnay thatprobably aren't true at all
anymore.
Sure, yeah, but you know, justlike I watched sideways a few
times, so I don't ever drinkMerlot you know that same thing
that wine drinkers do, right,dude.

Speaker 1 (36:15):
Okay, I've said it once on this podcast, I'll do a
little shortened thing of it.
So thing about sideways, themovie is there was a deleted
scene that didn't make.
You can't see deleted scenesanymore, like, yeah, they were
old, like if you.
So I rented it from blockbusterone day and I remember seeing a

(36:37):
deleted scene that says thatexplains why he didn't like
merlot.
It was his.
Why his character didn't likemerlot, yeah, why his character
didn't like merlot is because itwas his ex-wife that he was
trying to get over, because hewas still in love with her.
But he's trying to forget abouther.
And merlot was their weddingwine and that was her favorite

(36:58):
grape variety and so that's why,when there'd be, when they're
outside the wine merchant cafeand Los Olivos, he was like, if
anyone's drinking fucking Merlot, I'm leaving, okay.

Speaker 2 (37:07):
Yeah, and he's like I'm not drinking.
He's not drinking a couple oftimes yeah drinking fucking
merlot.

Speaker 1 (37:16):
It's like that's because he was trying to get
over his ex and that was theirwedding wine, wedding great
variety.
And he had a bottle of chateaucheval blanc.
That was the main wine in theepisode.
He's like, oh, I'm saving itfor the peak, like you know,
being really nerdy about it with, I mean, with that price point
of that bottle you should be.
I think it's like a $300 whatplus bottle of wine when it's

(37:37):
current release.
And so this one was, as youknow, it was an aged bottle that
he was trying to figure outwhere the peak was, so we can
drink at the right moment.

Speaker 2 (37:44):
So it could be the best, um, but also the best is
kind of, whatever situationyou're in, that will be the best
one yeah, you know, like ifyou're drinking the wine from
your wedding with your ex-wife,it's not going to be the best
wine you've ever had, exactly.
It doesn't matter what the winefrom your wedding with your
ex-wife it's not going to be thebest wine you've ever had.
Exactly, it doesn't matter whatthe wine is or what year it is,
or whatever.

Speaker 1 (38:00):
You're like this sucks.
So he was trying to forget hisex and he was like, okay, this
Chateau Cheval Blanc.
He was drinking it with thisnew girl that he met that she's
super into wine, she's superinto him, and so he's feeling
stoked and she, the wine, she'ssuper into him.
And so he's feeling stoked andshe's like, oh, let's pop it
right now.
And they're sipping it fromsolo cups and he was like this

(38:20):
is the best wine ever.
Chateau cheval blanc is minimum65 merlot, like that was the
biggest thing.
If you're a wine person, you'relike, yeah, that is a right
bank bordeaux.
Yeah, like one of the mostfamous right bank Bordeaux is
you can have and which you know.
Uh, usually I mean famouslythey have Merlot forward blends.

(38:45):
Yeah, and that's their maingrape varieties, merlot.
And so the fact that that wasthe wine of the movie you know.

Speaker 2 (38:52):
So that should have like rounded out the Merlot
hatred and like made it even.

Speaker 1 (38:56):
Yeah, if they kept the deleted scene in there.

Speaker 2 (38:58):
It makes sense.

Speaker 1 (38:58):
It would make sense and I think that this Merlot
crisis wouldn't have happened.

Speaker 2 (39:02):
Yeah, so I've read a few things since then.
My buddy that introduced me tothe movie, he's read all the
books that the movie's based on.
Oh yeah, and apparently I thinkthere's three of them.
The next two books, he said,are like super depressing.
I guess, not that the first,not that the movie itself isn't
depressing in its own way.

Speaker 1 (39:20):
Yeah, it's depressing .

Speaker 2 (39:23):
He with.
The other thing he told me wasthat I don't know if this is
because it had an impact onMerlot wine sales or not, but it
came out later that PaulGiamatti is like not a wine guy
at all.
Yeah, and so when he's doingall this wine tasting stuff,
he's just like pulling it out ofhis ass.
Yeah, with no basis foranything he's saying, and they
threw it in the movie and themovie was way bigger than they

(39:43):
expected it.

Speaker 1 (39:44):
Yeah, yeah, that makes sense, uh, so funny though
.
Yeah, I, I really don't thinkthey gave that much thought into
the movie with, like I, theydidn't know the like what you
just said, they didn't know theimpact it would have on the wine
community at all.

Speaker 2 (39:59):
Yeah, yeah I mean, if you make a movie now and
somebody's like man, hazy ipasare just complete shit, I'm not
fucking drinking.
It's not gonna impact hazy ipasales yeah, so you're el
presidente.

Speaker 1 (40:13):
beer league how many beer leagues are there?
25 now.
25 now, yeah.
Where are they based usually?

Speaker 2 (40:24):
So a large majority of them are in Washington.
We have like five in EasternWashington, eight or nine or 10
in Western Washington, and thenwe have one in Reno, one in
Sacramento, one in Escondido,one in Flowood Mississippi,
another in Dallas.
Yeah kind of spread out prettywide Boise, yeah, pretty wide.

(40:46):
The heart of Beer League ishere, and then Chelan is our
very first club ever.

Speaker 1 (40:53):
Oh okay, Really no way yeah.

Speaker 2 (40:55):
I feel like.

Speaker 1 (40:55):
I heard about Beer League.
I was in Santa Barbara.
I heard about beer league LikeI knew it was a thing that's
funny there.
I think part of it is, and I'mnot a golfer.

Speaker 2 (41:03):
Yeah, I think part of it is like beer league is like
such a broad term and there's,you know, there's beer league
hockey, which is probably likethe most famous beer league
thing, and it's just like nobodyowns that.
It's just like if you play inbeer league hockey, you're like
in your thirties to fifties andthe guys go out and you have a

(41:24):
few beers afterwards kind ofthing, and I think that kind of
popularized the term.
We did not.
I learned about this yearsafter we started beer league, Um
, but when I've brought it up toother people they're like oh
yeah, like beer league hockey orbeer league softball is the
other one.

Speaker 1 (41:37):
Oh right, yeah, I've heard about beer league softball
yeah, and those are my dad wasinvolved with that?

Speaker 2 (41:41):
I think, yeah, and it's my understanding beer
league softball is.
It's like, not a like companythat does anything with these,
but just like, basicallyeverybody has agreed on hey,
let's just like go play beerleague softball and we're going
to get fucked up and go try todrop balls.
So the golf one's differentthan that.
That started in Chelan in 2020,when Sam and I were living over

(42:05):
there for a year and a half.
The first thing out of, as weall remember, during the
pandemic, everything was closed,even golf courses and fishing
lakes.
The first two things theyopened were fishing and golfing.
Oh, no way, yeah, cause they'reoutdoors, yeah, and so you
couldn't like go into theclubhouse, yeah, but you could

(42:25):
go like you basically like kindof one person going at a time
and pay, and then they're likeall these signs up of you know
social distance, whatever, butyou're outdoors.
So what was the real risk ofCOVID on a golf course?
Yeah, not high, Um, and sothere were like eight of us and
it was like Elijah, jake,houston, nate, me, sam, tito, um

(42:49):
, I don't remember who was therethe first day, but I think
Elijah or Nate invited me andSam and like hey, we're going to
go play golf on this like thisfirst Thursday afternoon.
It's open after work.
We're thinking of doing thislike every week for the summer.
We're like, yeah, sign us up,like anything, to go see people.

Speaker 1 (43:07):
Yeah, sounds great.

Speaker 2 (43:08):
And so we went out and by I mean six weeks later I
think there were probably 35guys out on the course, guys and
girls, and it was, I mean causeit's the only thing to go do to
go see friends or go makefriends.
Yeah, and Shalanna had a hugeinflux of people move in, either
like right before COVID and youcouldn't really leave, or

(43:30):
during COVID.
So it kind of it worked outgreat.
And that first year we did ayear in tournament out at Alta
Lake, which is like 45 minutesnorth of Chelan, and they have a
little like old motel on siteand you can rent it out, and so
we everybody stayed there Fridaynight.
We played nine holes Fridaynight, got like way too drunk

(43:52):
around the campfire Friday andteed off at like seven, 30 or
eight in the morning Saturdaymorning and all played just like
the worst rounds of golf in ourlife.
And from there it was, uh, yeah, just kind of growing from
there.
It's fun though, yeah, I mean Iknow you golf occasionally here
and there.
Now, right, no, no no, don't.

Speaker 1 (44:15):
I don't have any clubs or anything.
All right, we're going to takea quick break for like 30
seconds.
Sounds great, because thelighting is getting low, so I'm
going to turn the ring light.

Speaker 2 (44:26):
Perfect Got to do that.
We're going to come back tothis conversation.

Speaker 1 (44:44):
Okay, and we're back.
Um, yeah, dude, I so thing withme with golf.
I have a story.
Okay, all right, I'm gonna needa glass of wine for this.

Speaker 2 (44:55):
Um it sounds like I'm gonna need a glass of wine for
this.
Yeah, which?

Speaker 1 (44:58):
one.
Do you want?
Do you want the shingle back orthe roti?

Speaker 2 (45:02):
uh, I'm gonna go to the shingle back while it's
still in the mouth, and I'll letyou pour it all right yeah,
absolutely.
I don't want to make anymistakes your resident sommelier
?

Speaker 1 (45:09):
yeah, at the moment, here you are, yeah our other
resident sommelier.

Speaker 2 (45:14):
He's out of town.
Yeah, oh yeah, you know so youknow I gotta substitute in, for
Usually I would decant this soto get rid of sediment and stuff
, but I don't have a decanterwith me, so I was going to ask a
question about the sediment,which, like, doesn't bother me
at all, but let's go to the golfstory first and then, if you
want to give me informationabout sediment, we'll get there.

(45:35):
Let's do it.

Speaker 1 (45:36):
So my golf story is I grew up so my dad and my
brother were big golfers.
To give a little backstory, myparents and my brother are very
outdoorsy people.
I am not really, and I grew upin Seattle.
So every weekend like, oh,let's go hiking or let's go to
this or that, I just wanted tohang out with my friends and

(45:59):
play basketball usually, or dodo something like that, or
sometimes play video games, alot of times too.
Um, so my dad's like, oh, let'sgo golfing.
And I was like, okay, I likethe driving range and that's fun
.
Um, and I was pretty decent atit, and so like, cool, let's go,
let's go to the golf course,let's go to the golf course.
Um, so we didn't grow up withlike a lot of money, so not

(46:24):
saying sorry, dad, but like notsaying he was poor, like he was
like, oh, he's a poor guy.
No, um, not like that at all.
They just really watched theirmoney and stuff like that.
And so we never had like wewould play like nine holes and
not have a cart or anything andwe just would be walking in
Seattle.
And so it's like you know, andusually I would be the caddy.

(46:46):
Yeah, so I would carry the bagsfor like nine holes.
And so for me not being a notvery outdoorsy guy and for me
carrying a bunch of bags fornine holes, I was like this is a
really shit experience in yourteens, when you're a teenager.
Right, I was like this is areally shit experience in your
teens, when you're a teenagerright.
You're just like, well, fuckthis.
Like this is stupid.
I'm never going to do thisagain.
I hate golf, and so I grew upjust hating golf.

Speaker 2 (47:09):
I think that's fair.
I think, as a teenager, gettinginto golf with your parents is
not ideal.

Speaker 1 (47:14):
Yeah, it's.
You know some people havedifferent, like Jasmine, jazzy J
, shout out Jazzy J, jazzy J,she was actually a.
She has a different story aboutgolf.
She loves golf.
She still does it all the time.
Um, she was.
She got a scholarship for golf,uh, Washington state university
, like she was really good.

(47:34):
Um and, like she was, at onepoint she was trying to go pro.
Um, she is a really good golfer.
We've had a lot of theseconversations.
I've been trying to I can seemyself picking it up, honestly I
can.
It's just like there's so muchmoney involved in getting your
first clubs and going to thegolf course is expensive.

(47:56):
At this point, I'm just like,unless I get a good amount of
like money that is, I could just, you know, do whatever with
yeah, that's when I'll startgolf.

Speaker 2 (48:06):
At this point, I think that I think that's fair
golf is very.
It can be very expensive I'mgonna go.
The dogs are gonna sorry, theneighborhood cat loves to come
um, but basically where I wasgoing with that is so I grew up

(48:27):
the same way.
I grew up golfing my dad and mygrandpa and my dad's brother
and we would walk like we were.
My dad did well for our familywe had they had four kids and my
mom was a stay-at-home mom.
So, like same exact thing.
We'd go walk the course andplay here and there, like we
weren't buying new clubs doingthis kind of thing, and golf was

(48:47):
way cheaper than it is now.
These rounds now get expensive,but that's part of why we do
beer league is.
It's like nine whole rounds,530 after work.
Even if you're not very good atgolf, you're picking it up yeah
, super, like social group, andyou're paying the twilight rates
, which usually are, like youknow, 20 to 30 bucks.

Speaker 1 (49:10):
Oh, that's not bad, yeah, yeah.

Speaker 2 (49:12):
That's not bad at all , and there's no, it's not like
a five hour event, it's two anda half.
You know it's like two, two anda half hours.
Oh, that's fine, you're doing asmuch drinking as you're doing
golfing and so it's, you know,it's fun to do it that way and,
like a lot of the, a lot of theguys' wives come out who are
like picking the game up, andit's like a good first time to

(49:32):
go out and do it, cause you know, first off your husband's
trying to teach you how to golf.

Speaker 1 (49:34):
He's probably not going to like yell at you in
front of all his friends.
Yeah.

Speaker 2 (49:36):
But that's kind of what's inspired the way we've
done.
It is like we want it to be.
There's a competitive side ofit where you can put money on
the line, and there's a nationalpot and you know all of these
ways that people can get paidout for doing it.
But if you don't want to be apart of any of that, you don't
have to pay into any of it.
Oh, and so it's just kind oflike casual.

(49:56):
Try to like break the cycle ofyou know golf being too serious
and you know too many dickheadsout there yelling at you for
taking too long, kind of thing.
Yeah, yeah.

Speaker 1 (50:05):
Definitely.
Oh, that's cool.
Oh, I can definitely get downwith that.
And my dad does have an extraset of gloves or gloves clubs,
clubs, maybe gloves too.
Um, that you know he's offeredto me like, oh, if you want to
start golfing, like we can starttogether, I have an extra set.
You know, I've been keepinghere just randomly.

Speaker 2 (50:22):
Dude, you should do it.
My clubs are like 13 years old.

Speaker 1 (50:25):
Yeah.

Speaker 2 (50:26):
Oh yeah, I can't get.
I can't get on board withbuying new clubs, Cause my golf
game is not getting like it'snot improving enough that.

Speaker 1 (50:33):
I feel like I deserve new clubs.

Speaker 2 (50:34):
Yeah, so you know, new clubs aren't going to make
me that much better.

Speaker 1 (50:38):
So I mean my um, my girlfriend's family really big
in the golf, like especially herdad, her brother,
brother-in-law is into golf Um,not as much as her dad or her
brother, but like her dad isjust like golf fanatic.
And then, like when I hearabout like what their strokes

(50:59):
are for, like the course I I putit up against like my brother
or my dad's you know scoresgrowing up, you know, and I was
just like, wow, that's likereally good.

Speaker 2 (51:07):
Like.

Speaker 1 (51:08):
I never saw.
I never like when my dad waslike below a hundred, he was
stoked or below 90.
Like he was.
So stoked.

Speaker 2 (51:16):
I do.
That's something like it's like75% of golfers don't break.
I want to say a hundred, maybeit's 90, but it's something like
50% donor break a hundred.
That it's.
That's.
Most golfers are in the exactrange you're describing.

Speaker 1 (51:29):
Yeah, I'd struck like 200 for sure.

Speaker 2 (51:31):
Yeah.

Speaker 1 (51:32):
Which I did try a little bit last summer.
I was with Jasmine and Sam andSam is Jasmine's boyfriend,
basically husband at this point,but um, so they're both really
big in the golf.
I went with them.
They're like, hey, you want tocome to the golf course?
Like we're just they're therewith a few other friends that I
knew and I was like, yeah, sure,let's go.

(51:52):
Like I'll just have a, I'lldrive the cart and have some
course lights, like that's whatI'm gonna do.
Um, if I can swing the club,just to see how I am, yeah, from
like no practice since way backwhen, I'll try and just like
slice the ball like good justslice it so hard.
I was like, yeah, I could dothis.
And so I was like, okay, tryingto remember my technique.

(52:14):
And like, my grandpa was a likeI think he's a golf instructor
uh, one of the golf courses insanta barbara, for like, and he
worked at that course.
He's a golf manager at one ofthe golf courses in Santa
Barbara and he worked at thatcourse.
He was a golf manager there foryears and years and years.
And so he taught me growing uphow to putt and how to drive.
And so I was like, okay, soremember what you taught me.
And so I did my stuff and justsliced it directly to the left

(52:38):
in the trees.

Speaker 2 (52:38):
That's technically called a hook A hook.
The slice is to the right in inthe trees.
That's technically a hook ahook.
The slices to the right to theright.

Speaker 1 (52:42):
Well you're you're right-handed right I am
right-handed, yeah, so I slicedit twice and I hooked it once.

Speaker 2 (52:47):
Yes, I got to drop one bit of knowledge on you in
the podcast, it's all.
Yeah, there you go.

Speaker 1 (52:53):
See, not a golf guy but like I do love driving
driving ranges, like I love topgolf, that's a blast, it's
expensive, but it's I.

Speaker 2 (53:00):
That's why it's like the most popular golf business
in the world right now.

Speaker 1 (53:03):
Yeah, it's fun for everyone.
I love driving ranges ingeneral.
I think Just because you canjust like hit it, get the next
one hit it, you know there's nocounting.

Speaker 2 (53:13):
There's no like measuring up to how you did on
that hole, it's just Totally.

Speaker 1 (53:17):
It's fun.
Do you follow Bob Does Sportsor?

Speaker 2 (53:23):
those guys.
Yeah, if you have an Instagramaccount that follows a single
golf page you will have.
Bob Does Sports.
Rammed down your throat foreternity, he will.
Yeah, they're great, they'refunny.
I'm in their peak market 35,and I golf.
That's who they advertise to.

Speaker 1 (53:43):
So that's you.
So you definitely have seentheir stuff yeah.

Speaker 2 (53:46):
My friends.
Actually, last or a week and ahalf ago we were over in Chelan,
did a four day golf trip withlike 12 guys that we've known
forever.
It's the first time we'vestarted this annual golf trip
thing.
And of course, by night two,they made me sit down in the
living room and watch a fullYouTube episode.
Bob does sports.
I don't watch YouTube episodesof anything.

(54:07):
Yeah, like I go on YouTubemaybe twice a year and
apparently this is a whole worldthat I'm just not familiar with
and they love it and I'm like,so we're literally just watching
four other dudes play nineholes of golf and they ever at
the tee box or a hole they wouldspin a wheel and it would land
on a food or a drink.
Yeah, and it was like, oh, bythe end of this hole, the four

(54:30):
of you have to have eaten awhole bag of Cheerios, yeah, how
is?
this I don't.
Sometimes I don't understandthe world.

Speaker 1 (54:38):
Yeah, there's one where it's like okay, the second
that you drive you have to rundown, slam this white claw, go
to your ball, hit it a secondtime and go to the side and you
have to muscle down like a Taco,Bell taco or something like
that, and go back and you haveto have a certain amount of time

(54:58):
.
It's just seeing what the peakhuman athlete body can do right.

Speaker 2 (55:02):
Guys like these, I mean Bob does sports crew,
they're basically Olympians,they're basically Olympians, but
they've done a lot with theirplatform too.
They're killing it.
They have done it so well.
And that's the one thing withthe Beer League Instagram,
because every week when you goplay, there's suggested drinking
games.
Obviously, we don't like forestdrinking down people's.

(55:23):
So but you know it's like boozybunkers, thirsty trees, and so
we'll put out these videos whereit's.
You know, me and a handful ofguys out there and you hit in
the bunker.
You have to drink, and so Imight the easiest thing to get
on a golf course to throw outpeople with shots of fireball.
And so it's just like mepulling up to a bunker and being
like boozy bunkers, bitch andthrowing a fireball at them.
They have to chug it in thebunker before they hit the shot.

Speaker 1 (55:46):
Those are awesome.
I love those.

Speaker 2 (55:47):
Yeah, and I'm like, I mean Bob Does Sports, like
opened the door for this to bepopular in, Instagram worthy.
And then every time one ofthese videos starts like doing
really well, just all thesedudes tagging bob does sports
and like do 30 guys need to tagbob does sports?

Speaker 1 (56:06):
and do you really think they're looking when you
tag them?
Yeah, probably not.

Speaker 2 (56:08):
Yeah they're not gonna be your friend, guys.
Bob has plenty of opportunitiesto be friends yeah, dude his um
.

Speaker 1 (56:15):
Have you seen his like videos of like food?
Yeah, reviewing food his.

Speaker 2 (56:20):
His personal account is bigger than the bob does
sports account.

Speaker 1 (56:22):
It is just because his personality is yeah, and you
could listen to the guy talkfor hours yeah, and now he's
sponsored by wendy's.
Yeah, that was.
I saw that one.

Speaker 2 (56:31):
I'm like that's good that's a good sponsorship and
his, his sponsorship stuff like,even though you know it's paid
for content, yeah, with like thedraft kings and and Windies and
stuff.
It appeals to such a biggermarket than golf itself.
Yeah it does.
It's kind of fun to see him dowell with this, because he seems
like a pretty solid guy.

Speaker 1 (56:51):
Yeah, he's awesome.
I would love to hang out withhim at some point, at any point.

Speaker 2 (56:55):
I think that's why he does so well because everybody
watches him and I, I'd like tohang out.
Yeah, exactly, yeah, yeah atsome point.

Speaker 1 (57:03):
Who knows?
Maybe we'll have him the poddrinking some wine with us at
some point.

Speaker 2 (57:06):
Maybe people will see you guys like us and think I'd
like to hang out with them too.

Speaker 1 (57:10):
Absolutely, for now it's just us hanging out, so
it's barely started by you, orwho is the cause you were
talking about it was reallystarting in Chelan.
Yeah, it's gotten really bigover the past, well, I guess
since COVID.

Speaker 2 (57:28):
Yeah, so it was started by a collective group of
us, basically the first groupthat came out and did it.
So me, Sam Nate Spangler,Elijah Larson, Jake Taves,
Houston, Stodge Hill.
That was the kind of originalownership group.
Tito was out, Tito Nunez wasalso out there the first time

(57:49):
and then after that first yearwhen we turned it into a
business A lot of local.
Chelan people.

Speaker 1 (57:55):
Well, yeah, it was just in Chelan.
Yeah, it was fun.

Speaker 2 (58:03):
Well, and it was a good, it was a solid group to
kind of start the idea with,because nate is a software
developer so he built the wholewebsite platform that we use.
Yeah, jake was being our coo.
Um, he, or elijah houston, wasour golf guy.
I mean, houston played incollege, played some
professional golf.
He knows golf better than it,dude, houston is so much.
Yeah, it's crazy, dude, thatguy's got a swing the guy is

(58:24):
talented yeah, he's, and nowthey're running the cove the out
in chilan.

Speaker 1 (58:30):
Yeah, the like game and wine yeah, wine, yeah the uh
, the wine bar with wine andgames yeah, which is awesome?

Speaker 2 (58:37):
which?
And brooke and ashton, both andsagio or manor sagio and did
all their wine stuff for a whilebars, I recall yeah, yeah, yeah
.

Speaker 1 (58:46):
No, they have a really dope wine bar now yeah, I
haven't gotten sick.
I've been there a few timesokay, cool.

Speaker 2 (58:52):
I imagine they have a pretty good selection of wine,
pretty well curated they have asolid.

Speaker 1 (58:56):
Uh, yeah, they definitely have a solid
selection right now, likethey're not staying.
I mean, they they have a decentamount of chelan.
It looks like they're justgoing for quality wines, um,
that are washington and alsointernational, which is nice,
because the town of chelan ifyou are listening to this and
you know of this town in chelan,um, no knock to the town,

(59:21):
because I love it.

Speaker 2 (59:22):
If you don't know what Chelan is, it's basically
like Tahoe but better.
Basically Tahoe but better yeah.

Speaker 1 (59:29):
And not as many people as Tahoe has, which is
nice, but it is a very smallselection anywhere you go in
Chelan of just Chelan wines,which is fine.
But any great wine countryalways has its wine bar or its
place of uh gathering that has aselection of international, um,

(59:52):
international wines or beer oryou know good culinary aspect,
um, and so it's really cool forthem to open that up and also
have local Schlen wines andinternational stuff too, and not
only just local Schlen but likeWashington state good
Washington state wines, likethey have my buddy, seth Kitsky
there, upside down wines, whichhim and I've been going back and

(01:00:16):
forth a lot about doing a podtogether.
We need to do one.
It's, it's definitely do, but,um, our schedules just haven't
matched up yet.
So, with him and he's anawesome guy, he makes insane
wines Um, that's my next wineclub.
Nice, yeah, okay.

Speaker 2 (01:00:30):
He's, he's awesome.
How many are you at right now?

Speaker 1 (01:00:33):
I don't want to say, uh, under 10, I'm definitely
under 10.
I do keep it very low because Ilike a lot of variety and I
like curating things.
So I I buy through a lot of, Ibuy through other people.
So a lot of times, but I dohave a solid amount of wine

(01:00:54):
clubs.
I mean, it's part of your job,it is part of my job.
So you to keep it, you got tokeep it.
But yeah, most of them are inWashington, but I have a few
wine clubs in California too,from Santa Barbara, santa
Barbara.

Speaker 2 (01:01:09):
Yeah, so what are your favorite West Coast wine
cities to go visit?

Speaker 1 (01:01:15):
and drink at.
I would say Los Olivos slash.
Santa Ynez Valley is myfavorite by far.
Um, and there's also sonoma,which is like healdsburg, so it
was an area, but healdsburg is atown.
Uh, sebastopol is cool.
It's not as pretty ashealdsburg is, but sebastopol

(01:01:36):
has like packs, and they have abunch of breweries around there
too and other wineries.
Um, but my, for the whole westcoast, I would probably say los
levos, san janez, but that'sbecause I worked there and yeah
that's where my wine knowledgestarted and I just absolutely I

(01:01:56):
think it is a very underratedarea.
I kind of want it to stay thatway.
Yeah, they're doing greatNumbers wise, numbers, wise are
fine.
Like this is basically LA'swine country.
Um, if you don't go to Temecula, yeah, and they have better
wine than Temecula.
Good, sorry, guys.

Speaker 2 (01:02:16):
But I do.
I don't think that's true.

Speaker 1 (01:02:23):
Temecula is going to be too mad at you for saying
that.
I know some people will beupset, but yeah, they just have
a better—I mean, it depends onwhat you're looking for, right?
So it's like I likelight-bodied wines that are very
food-friendly, drinkable.
I like the culinary aspect.
There's a lot of restaurantsaround San Ynez that I just love

(01:02:44):
, love and they do an amazingjob every time, like sy kitchen,
uh, bells and los alamos picoum, they all are, they do an
amazing job.
There's a few that I'mforgetting right now, but, um,
it's just like, if you'relooking for a great experience
with wine, food, olive oil likelocal grown olive oil, you know,

(01:03:05):
like that, that kind of stuff.
And Los Levos is a is a oldhorse town, like it's old
railroad and horses a lot ofhorse ranches out there, a lot
of beautiful landscapes to lookat.
So I just love it.
The vibe is amazing.
It's definitely right up my.
So I just love it.
Uh, the vibe is amazing, it'sdefinitely right up my alley.
Um, I love it.
But yeah, that's for the wholewest coast as far as I know, so

(01:03:28):
far, like I honestly haven'tspent a lot of time in oregon so
I can't say for oregon, um, butI heard mcmahon bill's pretty
dope yeah, I, that's the onlyone that even really comes to
mind.

Speaker 2 (01:03:40):
We're gonna, it seems , more spread out than
california and washington.
I mean washington west coast,obviously, it's pretty much
woodenville, yeah, and then youhave the like red mountain.
Columbia valley is huge, butyeah and yeah walla walla
definitely does have theculinary aspect.

Speaker 1 (01:03:58):
I'm very sad that Kinglet is not a restaurant
anymore.
Oh, it breaks my damn heart.

Speaker 2 (01:04:04):
I went there last year.

Speaker 1 (01:04:05):
I went there last year for my birthday tasting
menu.
Like a shout out to ChaunceySmollett he's over in New York,
probably at a Michelin starrestaurant by now.
Like he's just like the bestPsalm.
Yeah, at some point, like I'llget a chef on this podcast and
we'll talk about Michelin starrestaurant by now.
Like he's just like the bestPsalm.
Um, yeah, at some point, likeI'll get a chef on this podcast

(01:04:25):
and we'll talk about Michelinstuff and why they're not in the
Northwest.
I don't know why.

Speaker 2 (01:04:29):
I've heard you've had some connections to chefs.
You might know a few here andthere's a few, there's a few I
know about, and so yeah, we'llsee.

Speaker 1 (01:04:36):
You know it's.
It's in the works.
You know, um, I'm a big foodie.
My girlfriend was a privatechef for a certain amount of
time and she works inrestaurants currently as a
director, so I'll definitelyhave some chefs on the spot at
some point.
I'm excited about that.

Speaker 2 (01:04:55):
Yeah, that'd be fun.
I mean the knowledge of thatstyle of chef.
That level would fit well withyour knowledge base and the
level you can talk about wineyeah, yeah, absolutely.

Speaker 1 (01:05:07):
There's the one chef I really want on the pod, so I'm
trying to get him on, so we'llsee yeah, it's just hard booking
with gordon ramsey, like he'spretty, pretty hard.
His schedule is wild, yourschedule is wild yeah, I know
it's crazy, dude, you're lookingat like 2027, but we'll see,
yeah how's gordon ramsey feelabout wine, like you know um

(01:05:29):
well, thanks for coming on.
The pod man, I think that's ourtime.
But cool, you know, cheers uh,beer league.
All the links, uh, everythinguh for beer league is in the
description there.
Do you guys have website?

Speaker 2 (01:05:41):
yeah, beer leaguegolf and beer league at beer
leaguegolf on socials.
And yeah, play golf, drink beer, win money let's go, maybe
throw some wine in there forsure, hey um thank you guys.

Speaker 1 (01:05:56):
Everything will be in the description for beer league
golf go, go check it out If youenjoy golf, if you enjoy beer
or wine or drinking, check thatout, enjoy it.

Speaker 2 (01:06:09):
Awesome.
I appreciate it.
Thank you, love you, brother.
Love you too, you.