Cork & Fizz Links:
Website: https://www.corkandfizz.com/
Private Tastings: https://www.corkandfizz.com/private-wine-tastings.html
Podcast: https://www.corkandfizz.com/podcast.html
Blog: https://www.corkandfizz.com/blog
Instagram: @corkandfizz
Ever wondered if Ukraine produces wine? Today, we’re joined by Hailey Bohlman, the inspiring founder and CEO of Cork and Fizz, who introduces us to a captivating Ukrainian white wine from her virtual tasting club, Cork Crew. We also chat about Seattle's recent heatwave, our shared fondness for cooler climates, and the ingenious Coravin wine preservation system that lets us explore multiple wines without opening entire bottles. Our tasting session of this unique Ukrainian find is not to be missed!
Hailey takes us through the creation of her virtual wine tasting club, launched during the pandemic to connect wine lovers worldwide. With twice-monthly meetings featuring interactive sessions with winemakers like actor Kyle MacLachlan, the club has become a vibrant hub for enthusiasts. We delve into the stories behind various wines, their makers, and the joy of these unique connections, making each virtual session a memorable experience for all involved.
Our journey continues through the diverse wine regions of California and Washington State, discussing everything from Zinfandel and Chardonnay to the fascinating Walla Walla wine region. We also explore the colorful history of sparkling wine and monastic brewing traditions. Wrapping up, we chat about the exciting development of a wine-tasting app designed to elevate your tasting experiences. Tune in for a delightful and informative episode that celebrates the passion and creativity behind every bottle of wine. Cheers!
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TikTok: @officialbungpod
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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.
Welcome back to the bung pod.
(00:27):
It's your boy, ian King, akaWine Wonder Boy.
Jazzy J is not here,unfortunately, because I moved
to Woodinville and she's stillin Chelan, but we love her.
She's with us in spirit.
Say what's up to her in spirit.
What's up.
If you like this podcast,please rate us on the podcast
platform.
You're listening to us on um onyoutube.
Please like, subscribe, comment.
All that good jazz.
For today we have an awesomeepisode.
(00:49):
We have, uh, hayley bowman here, the founder and ceo of cork
and fizz.
Hello what up how you doingtoday good, how are you?
Speaker 2 (01:01):
I'm wonderful, I'm wonderful I'm so glad it finally
cooled down today.
It was like one of the fun,like nice days of Seattle summer
after being so hot.
Speaker 1 (01:09):
It's been so hot in Seattle lately.
Speaker 2 (01:11):
Stupid hot, and it's not even August yet.
Speaker 1 (01:14):
Yeah, it's so funny.
I spent like 11 years inSouthern California Um this past
week.
I'm just like I want the clouds, like I moved to.
Speaker 2 (01:25):
Seattle for a reason.
Speaker 1 (01:28):
Are you from here or?
Speaker 2 (01:29):
No, I'm from the Midwest, so I think Seattle's
actually just made me awful toany sort of temperature other
than just like chill, likesomewhere between like 50 to 70.
Anything less than that, ormore than that, I'm just like I
can't handle it anymore.
Speaker 1 (01:43):
Well, you posted a reel on social media about Santa
Barbara wines.
Yeah, so I'm opening up a SantaBarbara wine for you.
That's where I lived for 11years in Santa Barbara.
So, it's technically CentralCoast, sure.
Speaker 2 (02:02):
Yeah.
Speaker 1 (02:02):
Santa Barbara people listening to this would be like
we're not Southern California,but I have a Bent Rock Vineyard
Chardonnay from Sondy.
They're amazing.
That's a Santa Rita HillsChardonnay, so I'm very excited
to share that with you.
Raj Par and Sashi Mormon.
My friend Julia, works there aswell.
(02:24):
What's up, julia?
And you brought a fun winetoday.
Speaker 2 (02:28):
I did, yeah should I open it up?
Get you a glass here?
Oh yeah.
Speaker 1 (02:31):
Thank you.
Speaker 2 (02:32):
This is so.
It's crazy wine that I had inthe fridge.
I thought this was perfect.
I'm like I need a white winebecause it's still warm out, but
it's a Ukrainian white wine,which I know.
It's like they make wine inUkraine.
I didn't think so either.
So I have a virtual tastingclub.
It's called the Court Crew.
We get together every month andlearn about new wines from all
over the world, and everyquarter I figure out you know
(02:53):
what theme do we want to do?
And I look up.
I have a bottle partner thatsells the wine for this.
You don't have to buy from them.
You can, you know, join fromwherever.
But I always like to have it asan offer and I saw on there like
new wines ukrainian.
I was like there's ukrainianwine we need to do this, so
absolutely had to talk about it,um, and so this is one.
This is celtic.
I don't know if I'm saying thatright, I'll be honest um but
(03:15):
this is a ukrainian.
So some things that I read saidit was a local ukrainian wine so
indigenous to ukraine.
Other places said it wasindigenous to Turkey and they
planted it in Ukraine.
But for the most part, fromwhat I can tell, you can really
only find it in Ukraine.
Speaker 1 (03:32):
Okay, that's amazing.
I'm so excited to try this.
Speaker 2 (03:36):
I can't open it and talk at the same time.
I was like I just had to tellyou about it.
Speaker 1 (03:39):
Yeah absolutely, did you Corvin that?
Speaker 2 (03:41):
I did.
That's cool, yeah, yeah.
Speaker 1 (03:42):
I could tell.
Speaker 2 (03:46):
It was just, uh, I think I had that tasting and
then I was going out withgirlfriends afterwards so I'm
just like, yeah, I don't knowwhen I'm gonna drink the rest of
this.
But then we had this interviewand I was like yeah, this is
perfect.
Speaker 1 (03:53):
I still have yet to purchase a Coravin.
I will at some point, I'm sure.
Speaker 2 (03:57):
But it is like the one device that like when you
think of oh man, that got me um.
When you think of oh man, thatgot me Um.
When you think of, like winedevices, I think a lot of them
are really gimmicky and kind ofsilly.
Um, corvin is the one that's100% worth it, Like it does what
it's supposed to do, especiallyif you're a wine aficionado who
, like would love to just likedo a tasting at home and open
(04:19):
like three bottles of wine atone time to like try all the
wines a Coravin.
I do think it's actually worthit.
I've had I got it as a gift,the first one, and then I did
get one as a product, likerelease type thing, um, but I've
had a Coravin for like three orfour years now and I really do.
It's like the one thing I sayis worth it.
(04:40):
I do a lot of Coravin at therestaurant, but yeah, well, it's
just nice at home and like ifyou want to open something
that's like kind of nice, butyou're also like it's a Tuesday
night and I don't want to drinkthis whole bottle.
Speaker 1 (04:51):
Yeah.
Speaker 2 (04:52):
You, Corvin, or you know, you have two Ukrainian
wines.
I did open the other oneregularly, but you're like.
I definitely want to save thisfor another moment to share with
another wino.
Speaker 1 (05:00):
Yeah, now I get to thank you, mind if I pour?
Yeah, please do, I'll pouryours first.
Here you are, go ahead and grabit.
Speaker 2 (05:10):
There you are sweet yeah, I'm very curious to hear
what you think.
I had a couple differentthoughts come to mind when I
first tried this.
Speaker 1 (05:17):
Okay, oh nice, nice pale straw color agreed Nice,
nice, pale straw.
Color Agreed Ooh yeah, it's alittle flinty, which is cool,
right yeah?
Speaker 2 (05:32):
Super minerally.
This comes from Bakehush Winery.
They're like right on the ohI'm not going to get the C right
the Black Sea and then on thebay there, and so they get a lot
of minerality in that seashellkind of note in their white
wines.
Speaker 1 (05:49):
Oh, we have a lot of a couple of sea-influenced
whites yes.
Wish I had some oysters to goalong with it.
Speaker 2 (05:56):
Oh, my god right.
Speaker 1 (06:03):
Wow, yeah, right, no, it's great, it has um.
Speaker 2 (06:12):
I feel like there might be a little bit of lees
contact in there.
Yep, yep, they said.
I'm trying to remember a little.
They left it on the lease for alittle bit oh, that's beautiful
right why don't?
This is like barrel fermentedor they had a little.
Let me see if I can remember.
I was like I did.
We did talk about this and theymentioned it on the back, on
this.
Speaker 1 (06:28):
Can you say the great variety again?
Speaker 2 (06:30):
Uh, so I think you say it Tell T Kurok.
Speaker 1 (06:34):
Tell T Kurok.
Speaker 2 (06:35):
That's my guess but, I don't speak any Ukrainian.
Speaker 1 (06:38):
Wow.
Speaker 2 (06:39):
Um, but this is so fermented in stainless steel
tanks, and then young wine isleft five months on the leaves.
Speaker 1 (06:46):
Wow, we do have one listener in Ukraine, so what's
up?
Speaker 2 (06:49):
Hey.
What up you can probably tellus more about this wine than
what I'm saying.
Speaker 1 (06:55):
If you look in the description of this show, click
the link that says send us amessage or text us a message,
and maybe you can chime in onthis please.
Um, yeah, well, that's great,that's really good, that's
killer.
Speaker 2 (07:12):
Yeah, I think there's three wineries from ukraine
that are importing right now, um, into the us, or with an
importer vine ukraine I don'tknow if that's actually how you
say it, but it looks like v?
Y n?
E ukraine, but with a y insteadof an e at the end.
Okay is importing threedifferent wineries.
There's this bakush, and again,I'm probably not saying that
right, I'm so sorry um, and thenthe famous tennis player
(07:34):
starkovsky has a winery, oh wowand there's a third one out
there chateau chise cC-H-I-Z-A-Y.
Interesting those are the threethat you could potentially find
in the US.
They're primarily in New Yorkarea.
Speaker 1 (07:51):
Yeah.
Speaker 2 (07:51):
That's where this bottle is from from Bottle
Rocket.
Speaker 1 (07:53):
Nice.
Speaker 2 (07:54):
But yeah, they're out there.
Speaker 1 (07:55):
That's crazy.
Does New York have the largestpopulation per capita of wine
nerds?
Speaker 2 (08:01):
I feel like they must .
They also just have like thebest wine because it costs the
least to get it over from.
That's true europe, right, andthen for us over here everything
is so much more expensivebecause we have to get it from
new york to us.
You know, yeah, um, but yeah, Ifeel like new york probably.
Speaker 1 (08:17):
I mean look, just look at all the wine bars in new
york yeah, there's so many winebars and wine shops in new york
it's crazy, but there's so manypeople, it's like, yeah, I can
make this work because.
Speaker 2 (08:27):
Yeah right, there's so many people there that are
going to be drinking it.
Speaker 1 (08:30):
Yeah, absolutely Dang .
So how's your virtual tastingclub work?
Speaker 2 (08:36):
So it's basically I started it back in 2021, but
it's pretty simple.
It's kind of funny because Istarted during like the pandemic
, when everybody, everything,was going virtual.
But I really wanted to keep itgoing Cause it was this idea
that you could connect withanybody you know across the
entire world.
Um, I have folks and it'smainly us based.
I have a couple of Canadiansand one um English English girl
(08:57):
who's based in Spain, which isfunny, um, but um, we get
together twice a month.
But we get together twice amonth.
First time is to learn aboutnew wine.
So I'll put together a littleslide deck and just kind of do
the research and teach people.
So, about Ukraine, I just kindof did that deep dive of you
know, where are they making it,how long have they been doing
this, what are the grapes thatthey use, and so we'll do a
(09:19):
tasting and, like I said, youcan purchase wine from my
partner.
I do a box every quarter, soevery three months you can get
wine from there or I'll send youout like a list of like
suggested.
Okay, when it came to theUkraine wine, I was kind of like
you buy it from these guys oryou try and do your best to find
it.
Um, but other times we talkabout, you know, we did one that
was like a Tempranillo based,and so you know, try two
(09:41):
different.
You know, the Rioja versus theRibera del Duero, and like, just
find you know two differentversions of that and give it a
try.
Or like Chardonnay, let's try aChablis from Burgundy versus
one from California, and so,yeah, we just get together once
a month to do that, and then thesecond time I try to do a Q&A
as often as I can with otherwine professionals.
(10:01):
So either winemakers,sommeliers we also once had, I
think the most famous person wasKyle McLaughlin, the actor but
also the founder of Pursued byBears.
So that was pretty cool.
There's nobody I won't ask tocome.
I can't guarantee that theywill?
Speaker 1 (10:17):
but I will always ask Kyle's really nice.
He's so nice.
I met him a couple weeks ago.
Yeah, and he came into therestaurant to shop his wines out
and they're uh, they're, reallygood, like the winemaker from
abeja makes his stuff and youknow, honestly, I, you know I
don't want to offend anyone, butlike pursued by bears, wine's
(10:37):
better than abeja's well, and Ifeel like he actually like cares
about the wine too like when,when you know like you think a
lot about like celebrity wines.
Speaker 2 (10:46):
Like, sometimes I kind of roll my eyes at them,
but.
Speaker 1 (10:49):
But he was shopping at TOS personally and he's the
one.
Speaker 2 (10:51):
Like he knows about the wine he goes in and like is
involved in making it, and likewe saw him at Taste Washington.
He was there, yeah, which wasalso like you came to Taste
Washington, like you were verybusy.
I have so many things to do,yeah.
Speaker 1 (11:04):
He's from Yakima, though.
Speaker 2 (11:05):
Yeah, yeah.
Speaker 1 (11:06):
What up?
Speaker 2 (11:08):
So like I just thought it was so cool.
And so when he was there and hewas very friendly, talks to
everybody but then anytime youget a chance to like ask him
about the wine, you can justtell he gets very excited.
He's like, yeah, I get it, II've been on these shows and
like twin peaks and whatever,but you like does not want to
talk about the movies he's madewhich, by the way, I completely
(11:28):
forgot like I was.
Speaker 1 (11:30):
I've been watching um how I met your mother again oh
yeah for, like the I don't knowthird time fair all the seasons.
I've watched all the seasonsand I'm like on my third time.
I just think it's so funny.
Um, but he's actually in theshow, is he?
really he's the sailor there,he's the captain they call him
the captain who is zoe's husbandand it's like it's so funny
(11:55):
because ted like had a crush onzoe, so he's married to the
sailor.
They became friends with thesailor.
They took him on a boat.
You know, it's like it's sofunny.
I was like that's, that'sfucking kyle.
I saw him a couple weeks ago.
Like what the heck?
Speaker 2 (12:09):
it's so funny.
Wow, I haven't.
I haven't like watched thatshow like in continuum, but like
watched it a lot of times whenit's like popped up you know
I'll have to now.
Speaker 1 (12:16):
I haven't seen a lot of it.
I haven't seen twin peaks, Ihaven't really seen his shows or
movies that often, but I do.
I I was like I've seen him in abunch of stuff and it was how I
met your mother.
I think that was the main thingfor me.
Next time I see him, like thesailor or the captain, the
captain.
Speaker 2 (12:35):
But yeah, so we get together and we just do Q and
A's like that.
So it's very chill and just agood way to like get to know.
I always love like one of thethings about wine is like the
people behind the wine rightLike it's one of the coolest
things about it, where, like,there's always a story behind
the bottle and like getting tolearn that.
So like getting to ask thesewinemakers those types of
questions like why did youchoose to do this?
Like, why did you go into theworld of winemaking?
(12:56):
It's a really hard field to bein Like you must love something
about it, um, and so just a coolchance to do that, and so, yeah
, we do.
Usually about two events amonth.
Speaker 1 (13:05):
That's awesome, yeah, so you kind of have this.
I mean I don't want to say likerevolving door, but you have a
lot of things that you're kindof doing yes, A lot.
Do you want to?
For people that might not befamiliar, do you want to explain
all that you do?
Sure.
Speaker 2 (13:26):
I'll give it my give it the best go yeah.
So with Cork and Fizz.
Cork and Fizz was originallyfounded as a virtual wine
tasting business, the idea tolike educate folks on wine and
just kind of create these reallyunique, fun experiences when we
really needed it it was duringthe pandemic in 2020, when it
started, and like all you hadwere like Zoom happy hours you
know with, like your coworkers,and it was very boring.
You'd just be like what'd you dotoday?
Nothing, I sat here, and nowI've got some wine in my glass,
you know.
(13:46):
So I wanted to like, and I lovelearning, so and I love
teaching, so I kind of likebrought that all in.
So I do still do the virtualtastings.
I'll do private tastings so Ican do them for corporate or for
just private, like a birthdayor bachelorette party type kind
of thing.
And people can be from all over,or you can all be in one place
and then I, you know, virtualtelecommute in um or I do
(14:07):
in-person tastings now.
So in or around the Seattlearea those are great for
birthdays, bachelorette thingslike that, um.
But yeah, so the privatetasting area, um, and then I do
the court crew virtual tastingclub.
So kind of that virtual tastingbut a membership style Come on,
show off your shirt.
Speaker 1 (14:23):
You got some merch.
Speaker 2 (14:24):
Yeah, I got the sorry my hair is gone.
Speaker 1 (14:25):
There you go, there, you go A little cork crew
situation here Bam bam Nice.
Speaker 2 (14:30):
You can tell it's a little old too.
It's a couple of years.
It's gone through the laundryquite a bit.
But yeah, cork crew.
And then I do have a podcast.
I started that a little over ayear ago.
It's called the Cork and FizzGuide to Wine, again very much
focused on that educationportion.
I always have, like a littlebit, a couple episodes where
(14:50):
it's just me solo talking aboutsomething in the wine world that
I think is fun and thenbringing on lots of different
guests from all over the worldof wine.
Yeah, I have the podcast tryingto think I do some local events.
So I have day retreats comingup, especially here in
Woodinville, um, or down in likeSoto and Seattle South downtown
area, um, and so that'sbasically just like a day of
(15:12):
wine tasting where I've plannedit all for you and you can just
buy a ticket, and it's likethree wine tastings Usually try
to do something a little specialeach time, so it's like
something you couldn't do, youknow, just book on your own.
So like the next one coming upis in Soto at the end of this
month, cool.
And so like at we're going toLata Wines.
And we're going to do like ablind tasting experience.
(15:32):
So we're going to taste theirGSM blend and then taste each of
the Grenache, syrah, mouvedre,single varietals.
Blind and like, try to likeguess which one is which so?
But yeah, those are like thoselittle experiences to tie in
there.
Speaker 1 (15:47):
Check the show notes for all the links to Haley's
stuff.
Speaker 2 (15:52):
Yeah, I think that's.
I think that's pretty mucheverything that's keeping me
busy these days.
Speaker 1 (15:56):
That's a lot of stuff .
Yeah, that's a lot of ballsrolling.
Speaker 2 (15:59):
I like to, I like to try a lot of things.
Speaker 1 (16:00):
That's cool, that's really cool.
I love that.
Wow, this wine is sointeresting, though, like isn't
it I'm trying to.
I'm trying to maybe like alongthe lines of chablis, I guess
I'm trying to like compare it tosomething that like people
would understand very like.
Speaker 2 (16:17):
I think that mineral note is the most noticeable.
I also almost wanted to saylike, um, it made me think a
little bit of like an agedRiesling and like the, the
petrol kind of like.
I don't think it's totallythere yet, yeah, but it's like
reminding me of that with like.
It does have that nice depthand you know, and especially
with the Lees too, I don't knowif you want to go like Muscadet,
since that's always like abright wine, but on the Lees so
(16:40):
you get a little more like mouthfeel, and it's not just acidic.
Speaker 1 (16:43):
Yeah, it has some like roundness, for sure.
What vintage is this?
It is, oh, it's a 22.
Nice, that's rad.
Yeah, that's a beautiful wine.
Okay, check out Ukrainian wines, guys.
It's crazy they're worth trying.
It is interesting, though, whenyou think about some of these
(17:07):
Northern uh climates and, likeyou know, climate change, and
you're like what's gonna happen?
Are they gonna?
Speaker 2 (17:10):
be growing grenache at some point, like I mean,
that's the thing like they wereeven talking about, like all the
regions in ukraine right now,like the wine growing regions,
are primarily southern ukraineor a little bit in the west,
kind of where it's like close tolike hungary and moldavia in
that area, um, but they'restarting to go north because
they're like these areas thatyou couldn't ripen grapes before
you, kind of can now you kindof can.
(17:31):
So we're going to do it.
Speaker 1 (17:34):
I really wonder if places like Bordeaux or the
Rhone are going to startirrigating.
Speaker 2 (17:40):
Yeah.
Speaker 1 (17:41):
Or need to start irrigating.
I mean they're going to have tostart doing something.
Speaker 2 (17:48):
You know, when you think about, when you look on
that map, it's always you thinklike between like the 20 to 50
degree, like parallels right,but like that's significantly
moving up as climate change ishappening, and like yeah,
they're gonna have to dosomething or they're gonna be
producing these like giant bombsof a wine and like yeah people
don't.
Speaker 1 (18:01):
I mean some people like that, but at least right
now that's not like the mostpopular thing no, like france
has always kind of shitted onnapa for having like really
really huge, syrupy, bold wines,and so it's like are you gonna
produce that now, or likethey've been shitting on
everyone for like irrigating?
Speaker 2 (18:21):
and like are you gonna have to do that now you
might be where this all started,but you're gonna have to learn
from us sorry french people.
Speaker 1 (18:31):
We've collaborated in the past.
Speaker 2 (18:34):
Phylloxera that was kind of our fault, sorry, but we
fixed it too that was our faultand we did fix it.
Speaker 1 (18:41):
At least we tried.
Uh, phylloxera is likeeverywhere now, except for what?
Mendoza, Uco Valley.
Speaker 2 (18:48):
I think Chile has avoided it a little bit too.
Speaker 1 (18:51):
Oh yeah, chile for sure has, and there's maybe a
couple spots in Australia.
Speaker 2 (18:55):
Oh yeah, australia would make sense and I think
some areas I met a friend fromCroatia and I think there are
some areas in Croatia as well, Ikind of think, like the little
island areas right, that werelike hard for things to get.
There was hard for phylloxerato get there, yeah, um, so they
might have some some old stufftoo dude, croatia cracks me up
as a country.
Speaker 1 (19:15):
Just be just like not like the people, or like it's
just like when you look at a mapand like bulgaria sitting there
like oh yeah, beachfrontproperty, and and then croatia's
like fuck, you are like justtrying to, we're having all the
beach yeah, all of it we havelike 200 plus islands.
Speaker 2 (19:35):
Like everything, we have all the beach it's crazy.
Speaker 1 (19:39):
I do want to try um trippa jag, or, uh, carl janet
katansky, um the great varietyyou know.
Speaker 2 (19:48):
Oh, I don't know.
Speaker 1 (19:48):
Oh, that's uh.
That's originally uh Zinfandel.
Speaker 2 (19:52):
Oh yes, or Primitivo yes.
Speaker 1 (19:54):
Yeah, so that's like where apparently it originated
from was Croatia, and then itwent to Italy and it's Primitivo
.
The Italians came to California, started planting all these
grapes and now it's mutated intoZinfandel.
Yeah, so it's like I reallywant to try the like the
original thing, and just see howfar it's gone.
Speaker 2 (20:13):
Oh, I'm sure it's like yeah, very different.
Speaker 1 (20:16):
I just know that, like Zinfandel in California, is
a pain in the ass to harvestand a pain in the ass to harvest
and pain has to grow.
Well, it's a, it's a pain in theass because it, um, it matures
unevenly.
So are you familiar withshatter, like what shatter looks
like in a grape?
So, uh, I took a viticulture,I'm from Washington state
(20:38):
university, go Cougs, um, and soshatter is when some of the
grapes on there go to fullmatureness, um, but there are
some still very young greenberries in there, and so if you
are doing like sample sizes, ifyou're doing cluster samples, so
(20:59):
really going to fuck up your,and especially for people that
um, do not, um, not um, sortsure there's a lot of people who
don't sort um that make reallygreat wines, and you have those
are.
If you get shatter in yourgrapes, you have to sort it.
So zinfandel is very similar,like one part of the cluster
(21:21):
will be full ripe berries andthe others will be completely
green, which is why, like inPaso Robles, they make like 16
point percent ADV.
Speaker 2 (21:32):
Oh, they like try to wait for everything, so they
wait for everything.
Speaker 1 (21:35):
But then people in Mendocino County north of Sonoma
are making leaner, more brightand vibrant styles of Zinfandel.
That's more, I guess, um morecloser to primitivo sure is that
where like where's dry creekvalley dry creek.
I feel like it's everywhere um.
Speaker 2 (21:55):
I'm trying to like where dry creek valley I went to
I did an event a couple yearsago, those dry creek valleys um,
it was very good.
Speaker 1 (22:01):
It was not what I was used to.
That's all I know.
It's in Sonoma somewhere.
Yeah, I think it goes into.
I'm not sure if Dry Creek goesnorth into Mendocino or if it
goes east into Napa.
Speaker 2 (22:15):
Okay.
Speaker 1 (22:16):
I don't remember that , but yeah, anyways it's.
Yeah it's kind of wild and solike people in Paso like Paso
gets so fucking hot, you knowit's like wild and so like
people in paso like paso gets sofucking hot, you know it's like
, have you been there?
Speaker 2 (22:28):
I have not been there .
Speaker 1 (22:29):
I've heard good things it's not too far away
from santa bar, it was likethree hours.
Speaker 2 (22:33):
Yeah, it's just like not as much my thing.
I I do kind of prefer thecooler I do too this is why
we're in washington state um.
Speaker 1 (22:44):
So this guy, the bent rock vineyard, santa Rita Hills
, chardonnay from Sondy umRajpar Sashi Julia this is like
the and everybody's like.
Speaker 2 (22:57):
I hate Chardonnay.
I hate any type of oak orChardonnay.
I'm just like, but like, justgive it a chance you haven't had
the right one yet and Santa.
Yet is like the place where,like I honestly like I think I
was a little bit of a snob whenit came to wine when I first got
into it of like I was for sureyeah, I was well and I was like
it's funny because like I gotinto it through Oregon, so I was
like Oregon Pinot is what'sgood?
(23:18):
and I'm like, ew, californiaPinot.
And then I tried Santa Barbara,and especially Santa Rita Hills
, and I'm like, oh, I'm sorryI'll be quiet now.
You're like what up, santaBarbara?
Speaker 1 (23:30):
though I'm so sorry, yeah, so when I was in Santa
Barbara, I was there for a totalof 11 years, but I was only in
the wine industry for I believe,five, ok, yeah, five years
there and I was making wine,interning places, making a lot
of Pinot Noir and Chardonnay,yeah, and also a lot of Rhone
(23:52):
varieties which was so fun.
Speaker 2 (23:53):
Oh sure, yes, yeah, and those two— Because you get
to blend and that's really fun.
Speaker 1 (23:57):
It's a blast and those two are like my palate,
essentially Okay.
It's like I go, Rhone and I go,but I, I don't like boozy wines
, like I'm not a fan of anythingabove like 14.5.
I'm just like I'm not gonna.
I don't want to drink that no.
I like.
13.5 is my sweet spot, andlower yeah.
Speaker 2 (24:15):
I mean, if I see, like especially like we were out
tasting this past weekend I wassaying with my girlfriends, and
like I saw like a red wine atlike you know, 12%, I'm like, oh
, I gotta try that yeah, I gottatry that Exactly.
Oh no, this is delicious.
This is like this is a treat,like this is when you pour
yourself a glass of wine, whenyou're like I was hungry for a
little treat, but I'm actuallygoing to have this, and I don't
(24:36):
mean like it's sweet, it's justlike hits all the right spots.
It's so good and it just has somuch going on and you can just
be like is so good um, I'm not.
Speaker 1 (24:48):
I'm gonna say something, but it sounds like
I'm bragging.
I'm trying to flex, I'm not.
I just work at a place wheresometimes some people bring
awesome wines in and then theyleave it there and I gotta try
it fair and so um.
This reminds me of a.
I had a premier coup santo bonuh what last weekend um
(25:08):
chardonnay, and it just like, itwas just so nice, like the bad
part about tasting these wines,you're like but I want to take
the whole bottle home like thiswould be like this bottle is
like best way to describe it'slike it tastes like vacation of.
Speaker 2 (25:26):
Just like if I open this bottle and just like went
out and sat outside or even Icould just be laying on my couch
, but it would still feel like anice treat of relaxing.
Speaker 1 (25:38):
Oh yeah.
Speaker 2 (25:39):
So much going on.
Yeah, I'm a sucker for a goodChardonnay.
Speaker 1 (25:44):
That's what I mean Raj tried to do.
Speaker 2 (25:46):
He tried to make burgundy in california and like
and not having it be like.
I think a lot of people arelike.
Well, I'll drink chardonnay,but only if it's unoaked or like
the stainless steel, and youcan make good ones that way too
yeah but I think finding thatright balance between a little
bit of oaked, a little bit ofthat like waxy kind of oiliness
and a little bit of that likeumptious kind of note to it is
(26:10):
is so good it is so good, youjust gotta do it right.
Speaker 1 (26:13):
yeah, you just gotta do it right, come on, okay.
So you said shibli, the uh,earlier and you were, and you
said california.
So I had some people I owed,customers of some sort, like a
couple years ago.
I don't remember where I wasworking at the time, but they're
like oh yeah, I don't likeChablis, because the last one I
(26:35):
had was from California and Iwas like, wait, there was a time
where California was calling itChablis and I don't know if
it's sort of like the champagnerule, like they got
grandfathered and I wonder ifit's still around or if, like
when they, when the people weredescribing it to them, they said
(26:57):
it's shibli style, right, Ithink?
Speaker 2 (27:00):
there's a lot with wine.
That is super confusing in theterminology of it because
there's so much that's new.
So even if you just like go toa tasting room and they just
give you a basic description ofthe wine, there are probably
like five things in there that,if you're not a total wine nerd,
don't make sense to you, soyou're just gonna like latch on
to one oh, totally, and sopotentially maybe they just like
(27:20):
when they had the californiawine.
They were there and the guy waslike you know it's a chablis
style, it's a chablis style, orwe make it in the style of
chablis and like that's what'sstuck in their head, or
something like that it wasprobably just like a shitty wine
.
Speaker 1 (27:33):
Yeah, I didn't like it.
Speaker 2 (27:37):
You haven't had actual chablis no well, and even
then I feel like I always tryto tell people that, like my
biggest thing and like why Ikind of created cork and fizz
and also why I dated the virtualtasting club is like I think
the biggest thing on wine isjust keep trying new wines.
And also like don't give up ona wine because you had one
bottle of it that you didn'tlike, whether it be one bottle
(27:58):
from a specific region or onebottle, like a lot of times in
the US, we stick to like thevariety or like the name of the
grape, yeah, and it's like oh, Ihad that chardonnay, I don't
like chardonnay.
I had that pinot noir.
I don't like pinot noir.
Speaker 1 (28:09):
And it's like that's impossible I had snoop dog's
cali blanc and now I don't likesauvignon blanc.
No offense to snoop dog, hedidn't make it.
I love you, snoop dog.
Speaker 2 (28:21):
Like I think, yeah, there are plenty of wines like.
You're not supposed to likeevery wine, that's fine.
You can dislike wine yeah butyou can't give up on its entire
group yeah to like, be like.
Speaker 1 (28:31):
Yeah, I don't like that at all yeah, I worked under
a wine buyer that he totallydisregarded the whole country of
south africa.
What?
Because of pinotage oh my godand he's just like yeah, it's
just terrible.
I was like, why?
And he's like I just don't likepinotage.
I was like, but there's a lotmore there.
Yeah, they make like stainlesssteel chanel blanc that's zippy
(28:53):
and fresh and really good then Iguarantee you there's gonna be
pinotage that you like oh, I'vehad one that I've really liked,
yeah, and it's like and beforelike ones that you're like about
.
Speaker 2 (29:02):
Like, I'll be honest, I do love roan blends, but I
get more excited about the whiteroan blends because I'm not a
huge grenache fan okay whichsounds crazy, as like somebody
who, like I, typically like likelighter fruity, you know kind
of reds, um, but grenache wasnever one that like stuck with
me so it's not one that I'lllike reach for like I'll admit
that.
Speaker 1 (29:21):
What about like a lighter 13.5?
Speaker 2 (29:24):
I mean, like I said, like I would try it like if it's
being offered or if it's likesomething that kind of sounds
interesting, but like it's oneof those that I'll admit that
like, if I see it, I do kind ofglaze over it and look for
something else but also like ifsomebody were to offer me one,
like if you happen to have, youknow you were opening a Grenache
.
You know, for us today itwouldn't have been like oh, I
don't like grenache.
Sorry, I can't drink that, butpeople will be like that like
(29:49):
there's many times where I'velike brought forward a wine and
they're just like no, thank you,I don't drink that they will
just try a little bit yeah, I'mjust like, just a sip I mean,
you can dump it out yeah, andnow I'm just like half the time
I'm like I think I'm just gonnalike start introducing things
like blind and just be like here, I have some wine, some wine
for you, yeah, and like not tellthem what it is and let them
try us at first and then, andthen see what happens.
(30:09):
Yeah.
Speaker 1 (30:10):
No, there is this time.
So when I worked at Carharttfamily wines in Santa Barbara,
they had a Merlot and sidewayswas based in Santa Barbara and
it was filmed in Santa.
Barbara, right, and therethere's so many people there
that were like, oh, I just don'tdrink merlot and so when it was
on the tasting, I've got, I gotthat so much when it was on
(30:32):
tasting menu.
I'm like I'm just not gonnafucking tell them it's merlot
until I'm gonna come back andcheck on them and like oh how
was the wine?
like oh yeah, and then tell themit's, that's like what I would
do.
I'd be like so here's your nextred we.
I would give them all theinformation except for the grape
, what it is.
Yeah, I was like this from thisvineyard this percentage of new
(30:53):
french oak and then the rest isneutral barrel.
So I hope you guys really likeit.
It's from this vineyard overthere.
Um, yeah, enjoy, and then I'lljust come back come back after
how'd you like this wine?
like oh, it's really good.
What was it again?
Like oh, it's our merlot, andthey're like what.
I usually don't like merlot,but I love this yes, yeah, I was
(31:16):
actually surprised.
Speaker 2 (31:16):
So this past, uh, april, I did a wine retreat out
to walla walla.
It was my second year doing it.
Um, but one question that Iwanted to ask everybody out
there, because I feel, likewalla walla, it's still new
enough as a wine region, right,that there's not like one thing
that Walla Walla is known for,and so I wanted to ask all the
winemakers and any of the likewine professionals that were
(31:37):
leading the tastings for us Likewhat do you think like Walla
Walla, like should be known foror like will be known for in
like 30, 40 years?
Speaker 1 (31:46):
from now.
Speaker 2 (31:49):
I was amazed with the number of people that said
Merlot, oh really, yes, no way.
I think I asked like I think Iforgot to ask towards the end.
Um, but I think out of the likeeight or nine that I asked,
half of them said Merlot.
Speaker 1 (32:01):
Wow.
Speaker 2 (32:02):
And I was like I wouldn't even thought of that,
Like I was expecting, likewinemakers.
I asked.
A mix of it was like winemakers.
A couple of them were like thewine professionals, kind of more
like the tasting room manager.
Speaker 1 (32:12):
Oh, okay.
Speaker 2 (32:13):
One of them was like the one that always does the.
We did a blending workshop atNorth Star which, like their
thing, is Merlot.
But there were quite a few andone of them didn't even make
Merlot at the time, it was awinemaker and he's like.
But I think, yeah, I do thinkMerlot is like going to be
towards the top and he's likeI'd like to make more of it, but
we need to make what sellsright now.
Speaker 1 (32:32):
Right.
Speaker 2 (32:32):
And Merlot isn't at the top right now.
And I just I thought that waswild.
I was expecting either Cabernetright now is Syrah.
I think that's what I was goingto say yeah, I think Syrah is
the coolest thing out of WallaWalla.
Speaker 1 (32:48):
But yeah, many of them said Merlot that's, nuts,
that's so crazy Gotta, try aWalla Walla Merlot, yeah, oh my
gosh.
One of my friends went down touh, portland for like a wine
convention, um, and he was at awine bar and he was like, yeah,
like I want something cool, youknow whatever, and I want an
oregon wine, right, yeah, andthey're like, oh, we have this
(33:12):
uh, really awesome syrah frommilton free water.
and then he was just like bro,like I want something, for, yeah
, it's oregon we know,technically it's oregon, we get
it geez, but he's like no, Idrink so much of that stuff in
Washington already.
Speaker 2 (33:29):
That is the weirdest thing, isn't it?
Where, like it's like WallaWalla is, most people think of
it as a Washington region, butit crosses over into Oregon and
then, like talking to, like oneof my favorite wineries down
there, uh, delmas have you everhad their wine?
Speaker 1 (33:43):
Yeah, brooke does.
I haven't had their wine yet,but I've heard it's great.
Okay, great wine.
Speaker 2 (33:48):
But Brooke, it does a vineyard tour down there that
I've gotten to enjoy a few timesand talking to her about it,
it's really fascinating becauseit's very difficult for them to
like label their wine.
Oh yeah.
They can label it by thevineyard, they can label it by
the vineyard.
But if you didn't like own thevineyard yourself, or if it came
from a couple different places,yeah, like you couldn't say
(34:11):
like the Rocks District or youknow Walla, walla or you can't
say like it's so annoying, likethe rules based off, like what
state you're in, because it hasto be a state wine.
Speaker 1 (34:22):
Yeah.
Speaker 2 (34:23):
But if it comes from multiple different states or
something like that, even ifit's multiple states, then you
have to call it like usa, yeah,just like imagine getting a wine
and be like this is a usa wineexcuse me, what vinda usa?
yeah, like um, what?
I don't know about that, butlike it was interesting hearing
her talk about it and they'rereally trying to push for like
better rules and legislationregarding especially those type
(34:46):
of avas that like oh, because Iknow the reason why is it's
protecting those places thatlike ship grapes to like other
states.
You know, like I'm fromwisconsin that makes sense.
There are wineries that bring ina bunch of grapes or juice from
california and, like,california doesn't want them to
be able to label the winecalifornia wine.
So it's like if you bringgrapes over the state border,
(35:08):
but if you're Delmas and youbring grapes from your vineyard
in Oregon over to your winery inWashington, but it's all in
Walla Walla.
You should be able to label itas such.
Speaker 1 (35:22):
Really should.
Yeah, that's interestingbecause I've had a number of
Roti bottles and Roti's facilityand tasting room is in Walla
Walla.
They also have one in Soto overhere in Seattle and one in
Portland, I think too.
Um, but some other labels sayWashington state, and then the
last one I had said Oregon, andI was just like I'm just like a
(35:46):
little like I get it, but at thesame time I'm just like wait,
hold on.
I had an estate, one that wasfrom Washington State as well.
I'm just like what?
Speaker 2 (35:59):
I thought they have a tasting room.
That's in nearly MiltonFreewater.
It's on the Oregon side it's inthe vineyard.
Speaker 1 (36:06):
Interesting it must be, depending on where they make
it.
Speaker 2 (36:07):
Yeah nearly Milton free water, like it's in the.
It's on the Oregon side, yeah,it's in the vineyard.
Yeah, yeah, interesting it mustbe like depending on where they
make it.
Speaker 1 (36:10):
Yeah.
Oh, so confusing and they havea um, a little uh, a tasting
platform in the middle of thevineyard, like if you've seen
star Wars and you know I'm a bigstar Wars nerd, although not a
nerd enough to remember what theactual vehicle is called that
they're on, but it was inTatooine, at Jabba, the Hutt's
(36:35):
palace and near the Sarlacc pit.
Speaker 2 (36:37):
Yeah, I totally know all this.
The only Star Wars I've watchedwas very drunk in college,
because my husband wanted me towatch it.
Speaker 1 (36:44):
The Sarlacc is the big hole in the ground with
teeth.
Speaker 2 (36:48):
Okay.
Speaker 1 (36:48):
That a bunch of people fell into and died.
But anyways, yeah, it remindsme of that little boat.
It's like a hovering kind ofthing.
It looks like that too, okay,and I was like, hey, that's the.
And I completely forgot.
Speaker 2 (37:01):
Were you inspired by?
Speaker 1 (37:02):
Yeah, that's like the job.
That's a Hutt's Palace boat.
It's interesting Like huh, youguys are inspired by Star Wars.
I see that.
Definitely, yeah, but theymight be, I mean look at their
facility.
It's like this could be Star.
Speaker 2 (37:13):
Wars.
It is, yeah, it's very modern.
Speaker 1 (37:16):
Yeah, it is very modern, A lot of concrete.
Speaker 2 (37:18):
Yes, just no doors that, you know, open you.
True, yeah to the jedi thing.
Anyways, I like tangents on thepodcast.
It's fun.
No, there's nothing wrong withthat.
I feel like if you'repassionate about wine, you
definitely have like anotherpassion and nerd nerdum thing as
(37:38):
well yeah, what's yours?
Like a specific one.
I don't know if I have it.
I I'm, I mean, I I'm big intoharry potter.
That would probably be like outof like all the the fantasy.
Speaker 1 (37:47):
What house are you?
Are you?
Do you know?
Speaker 2 (37:49):
So I think Hufflepuff , I think.
I fall between Hufflepuff andRavenclaw.
I feel like a lot of peopledon't like to say they that
Hufflepuff thing?
Speaker 1 (38:05):
Yeah, that's very helpful.
Speaker 2 (38:07):
I also lose things a lot, which is why I think I'm so
good at finding things.
Speaker 1 (38:10):
Yeah, I found it.
Speaker 2 (38:12):
I'm just like so used to it.
I'm like, okay, I know thesteps.
Speaker 1 (38:14):
That's the 10th thing I found today.
I'm still good at finding stuff.
Speaker 2 (38:17):
I'm so good at this.
Yeah, yeah, I'm definitely likeyeah, I'm between Hufflepuff
and Ravenclaw.
I'm like I am the smart one.
I'm definitely not Gryffindor,I ain't doing any stupid shit
because it's brave.
Speaker 1 (38:29):
Like that ain't my thing.
Yeah me either.
Yeah, and I'm not evil.
Speaker 2 (38:34):
So Well, and I'm not like I feel that goofy little
Hufflepuff over there.
Speaker 1 (38:48):
Yeah, yeah, that's funny.
I wonder if Dumbledore wouldhave any vineyards on his
property.
Speaker 2 (38:58):
Ooh, that's a good question.
Definitely seems like the dude.
Speaker 1 (39:01):
that would I mean they're in the UK, Make some
sparkling wines, yeah, speakingof which, have you, have you had
Ellen tones?
Um Blanc de Blanc?
They're Noah.
So Chris Sherry is a winemakerand he's from the UK and I think
he studied, like studied methodchampion wall, like studied how
(39:22):
to make sparkling wine Cause,like UK, if you know the history
of sparkling wine, he UK had ahuge uh impact on that.
Most studied how to makesparkling wine because, like uk,
if you know the history ofsparkling wine, uk had a huge uh
impact on that, most of itaccidental, so they can't take
full credit.
It's just like uh shippingcould take the credit.
I guess wait, what is thatstory?
Speaker 2 (39:40):
because I've heard the accidental story of like how
, like champagne was founded butit was down in like the longer
dock and like it was basicallybecause like bottles kept
bursting and they're like oh, Ihaven't heard that story Really.
Speaker 1 (39:52):
I've heard the story where they're shipping the King
some wine and it started gettingfizzy and didn't go through
everything and I'm not sure ifit was a white or I think it was
a red wine or something, butthey shipped him wine.
It was fizzy and he popped itopen and he was like, is this
supposed to be fizzy?
(40:13):
And they're like no, and he'slike, well, this is amazing, can
you make it again?
Speaker 2 (40:18):
Yeah.
I want more of it and so, likethat was like the story I've
heard is is from down in thelonger dock dock they were
making white wine.
Um, and they it was like whenthey bottled it it hadn't
finished fermentation, but ofcourse, like when you bottle,
it's in the fall, going intowinter, and so it got cold
enough where, like it went intothe cellar.
(40:39):
And when it's cold,fermentation doesn't happen.
The yeast kind of just likechills out for a little bit.
Um, but then come springtime,when it started to warm up again
, the yeast started doing itsthing eating the sugar, creating
alcohol and carbon dioxide, andthen, of course, the bottles
started to burst um and that waslike a thing where, like they
called it like the wine of thedevil for the longest time and
like oh, I haven't heard, theyhad like if you worked in the
(40:59):
cellar, you had to wear likethis mask.
It like resembled, like almostlike a catcher's mask, because,
like you didn't know if it waslike the bottles were going to
explode or not, um, andobviously they didn't have the
science at the time to explainwhy it was happening.
Yeah, um, but this was like Ithink this was a couple
centuries before champagnestarted.
Yeah, um, so that was where,like, it started.
And then the the thing is that,like, they did eventually
(41:22):
realize what it was that wascausing it.
Um and uh, then people liked it, you know, and then they
started making it on purpose.
And then the thing is that, um,they said that don perignon, uh
, took the trek down to longadocto learn how to make it and
then that is how they startedmaking it in champagne good old
dp man
Speaker 1 (41:39):
yeah, yeah he had a life like.
That's the best life.
All you do so you commit yourlife to god, and then you study
the bible.
But then what do you do on yourfree time?
Well, you have to commit.
Speaker 2 (41:51):
You have to be a monk , so you commit to yourself, to
one thing and do that one thingand he's like I'm gonna make
champagne yeah, I mean we havelike all the months to think for
like wine, like anytime youlook in like the history I mean
huge history, not when it comesto wine and you look at any of
the history of any region andthey're like, yes, we have all
of this dating back to da da da,because the monks took such
great records and like reallycared about all this, and so
(42:15):
you're just like that's why wehave beer too really yeah, the
monks, yeah too have you heardof a trappist ale before?
Speaker 1 (42:20):
no, so there's belgian monks and they're still
there and they still maketrappist beer, but they
essentially make this like sobelgian ales are high in abv and
you drink it out of a littlegoblet, so you don't drink it in
a pint glass, um, so you drinkit in a goblet and it's very
(42:42):
like it depends on which one.
They have like blonde ales andthey have like the monk trappist
ale, which is like dark amberand it's kind of bready.
Okay.
Speaker 2 (42:53):
Not bretsky, but like bread, yeah, like bread.
Yeah, like a loaf, yeah, likeyeasty, like a loaf.
Speaker 1 (42:58):
Yeah, like the yeasty boys and it's just like it's
very good, it's very good, it'stasty, like I used to love those
ales, like back in the day andum, I was like, yeah, monks
still make this.
And, like also in Germany,there's Weinstephaner.
Speaker 2 (43:13):
Oh sure.
Speaker 1 (43:14):
Uh, Weinstephaner Vetus, which they?
They are like.
1040 AD is when they startedand they're still going, just
monks making beer for everybody.
Speaker 2 (43:24):
I guess that's your thing.
If you gotta swear off women,you just make a lot of wine and
beer.
Yep, yeah man.
Speaker 1 (43:29):
Totally.
I was just sad for the women,though.
What do they do?
The?
Speaker 2 (43:38):
nuns have to do that too.
The nuns don't get to make wine.
That's no fun.
Speaker 1 (43:42):
I'm sure they could.
Hopefully they can do something.
Speaker 2 (43:43):
I don't even know if they're allowed to drink what?
Speaker 1 (43:48):
Yeah, only the guys can drink.
Speaker 2 (43:49):
The only thing I'm going off of right now is the
sound of music.
Oh, okay.
I have no actual information onthis.
Speaker 1 (43:57):
I absolutely hate that movie.
Really, everyone says like, oh,you hate that movie, that sucks
.
It's not because of the movie,it's because of the situation I
was in.
Speaker 2 (44:04):
Oh no.
Speaker 1 (44:10):
My grandma?
Yeah, it's because thesituation I was in oh no, my
grandma in santa barbara, so I'dgo down to santa barbara every
now and then to visit mygrandparents and my mom's from
there, and so when I was downthere once or twice before when
I was younger, she was like, oh,we're gonna watch the sound of
music.
And I was like I don't want towatch the sound of music, it's
not something I want to watch.
I wanted to watch like sportsor you know whatever.
I was a little boy, I probablywanted to watch star wars, you
(44:30):
know, uh, for like the hundredthtime.
And she was like no, we'rewatching the sound of music.
And I was like what?
And so I had to sit down andwatch the sound of music and I
was like this I hate this moviebecause it was forced upon me.
Speaker 2 (44:47):
That's fair.
I mean, I never loved the Soundof Music.
It's a long movie.
I can't handle very long movies.
I get bored very easily.
Speaker 1 (44:54):
How long is it?
Like three hours.
Speaker 2 (44:56):
Yeah, sure.
Speaker 1 (44:57):
It's very long, I don't know.
Speaker 2 (44:59):
No, I don't think it's longer than three hours.
My husband loves it Cool.
Yeah, he used to watch it withhis mom.
Speaker 1 (45:09):
He's an only child, uh, but he he loves it.
Um, it was like their thing itwas.
He has a good attachment to it.
Speaker 2 (45:12):
Yes, absolutely yes, he has like the opposite, where
he was like he, like it bringsback great memories, yeah, um.
So, yeah, I've watched it.
And then a friend was recentlyin a local play production of it
, which was actually really cool, like nice.
It kind of like made me thinkabout like the fact that, like
you know, I think a lot ofpeople who are into wine it's
like a hobby of theirs that theydo potentially like create a
business out of it, you know,like create a podcast like this
(45:33):
out of it, um, but a lot oftimes it's not like their main
job, right, and it kind of mademe think of that when I'm
watching this play, because itwasn't like a professional.
Like these people are, likethis is their main job, like my
friend who was in it, like sheworks at google with me, okay,
and like she just does likeplays and musicals, like in her
and that's her hobby.
Yeah, that's pretty cool such afascinating like watching it
(45:53):
just be like, how are thesepeople like putting this all
together in like their side?
That's like a side hobby likeyeah, and like the kids were
amazing, because you know soundof music has the kids.
They had some kids that were init and I was just like very
impressed.
Speaker 1 (46:08):
That's interesting.
Speaker 2 (46:09):
Right Like but, then I thought about I'm like well,
that makes sense.
How many hours do you spend onyour wine business?
That isn't the thing thatbrings in, you know money every
day but like you, love doing it.
Speaker 1 (46:19):
True, I mean, how many hours do you spend?
Speaker 2 (46:29):
God, um, I've been trying to get better about it,
but I would say on average I'mnow working at my corporate job
just four days a week.
I've gone down to 80% there, soevery Friday is mostly a cork
and fizz day, so I usually getabout eight hours there.
And then I'm a morning person,so I like to wake up before my
job starts and get some workdone in the morning, probably a
couple hours.
Speaker 1 (46:46):
I wish I was a morning person.
Speaker 2 (46:47):
Well, the thing is I have to do it in the morning
because then when evening comesaround, I'm terrible at getting
anything done, like my brainjust stops working.
But I will try for a couplehours.
So I would say like on average,like 30 to 40 hours, probably
with cork and fizz, every week.
Speaker 1 (47:01):
Wow yeah.
Speaker 2 (47:02):
Yeah.
Speaker 1 (47:03):
That's like almost a full-time job.
Speaker 2 (47:05):
Yeah, I like doing it and you know I and, like you
said, like all the differentthings I'm doing, I'm very bad
at just like being, like okay,just focus on this thing.
Speaker 1 (47:12):
Yeah.
Speaker 2 (47:13):
I'm like, but what about that and that I mean?
Speaker 1 (47:17):
I have a lot of things I would love to do with,
uh, the platform you know, andgrow it to a certain thing and
then branch off into differentthings, and, like I have a
vision for sure, um, I mean, Ihave more things that like I've
always had like in the back ofmy brain I really want to do an
app at one point.
Speaker 2 (47:36):
I think it'd be super cool to create.
I have like a softwareengineering background, but I've
never done like a whole lot ofapp development.
Um, but that's what my degreeis in technically.
My bachelor's degree is softwareengineering oh cool um, but uh,
I really want to create an appthat, like, teaches people how
to taste wine yeah because Ifeel like there are a lot of
apps out there for, like,recording what wine you tasted
or for, like, keeping track ofthe wine, but like something
(47:59):
that would actually like you'reat the winery and like you're
tasting the wine and you want tolike be able to like remember
better the difference betweenall the different wines, yeah,
and you just want somethingsuper simple, very easy to use,
that you can just say, like itwas this color, it smelled like
this, this and this, and ittastes like and like it walk you
through it like acidity, that'slike saliva.
(48:19):
Try my drool test which is, likeyou know, testing the acidity
level and tannin.
It's what makes your mouth feeldry, like you have a cotton
ball in there like how does thewine feel?
You know when you have a sip ofyour wine and like walks you
through all that.
So then you actually have likea helpful recording of the wine,
yeah, and then you know at theend of the day when you've
tasted like 15 wines because youstopped at three wineries on
(48:40):
your day of wine tasting.
Speaker 1 (48:41):
You can remember what you tasted and you can go back
in oh, my gosh, how manywineries do you book, like what
you tasted and you can go backin.
Oh my gosh, how many wineriesdo you book like when you go
taste, if you're getting like aday of tasting?
Speaker 2 (48:51):
I mean top max three.
Speaker 1 (48:53):
Yeah, yeah.
Speaker 2 (48:53):
That's my suggestion for everybody.
I think when I first started Igot into like four or five.
But, I mean either.
You have to be spitting,because otherwise you're drunk
as heck by the third one.
And then I always try to dounique experiences at some of
them too, something to justbreak up, just the tasting.
(49:15):
So I'm always looking for onethat has a winery tour or a
vineyard tour, but justsomething, or even a pairing a
wine and food pairing of somesort, just to break it up.
Speaker 1 (49:27):
So I'm not just drinking the wine totally when I
went to valdemar, yeah, um,they had smash burgers oh yeah
it was lunchtime, like we were.
Uh, my girlfriend and I we havethe same birthday and we were.
That's fine.
Yeah, we were celebrating ourbirthday last year in walla
walla and she has a culinarybackground and she was a chef uh
(49:48):
, and she's in restaurantmanagement right now.
Speaker 2 (49:51):
Okay.
Speaker 1 (49:52):
And so she picks all the food areas and I pick all
the wine areas, and so we had avery fun time in Walla Walla.
Kinglet was still there,luckily.
Oh, I loved Kinglet.
Speaker 2 (50:04):
I was able to go there for the first wine retreat
and I was so sad when I sawthey closed.
Speaker 1 (50:08):
I was like that was my first, first ever tasting
menu experience oh yeah, thatwas wild to me.
I was like wait, so what shehad to explain to me?
So it's a tasting menu.
I was like so, like winetasting, they have a wine
tasting like menu so you canpick the wines you taste.
And she's like no, it's a foodtasting menu.
(50:28):
I'm like what does that mean?
Speaker 2 (50:30):
yes, I remember always seeing, like you know,
like before I ever had one, andjust seeing like videos of it
and just seeing like the littletiny portions they bring out and
being like how does that fillyou up?
But then when I've like doneone and I'm like, yeah, it does
because it's little.
Speaker 1 (50:45):
yeah, it's little, yeah, it's little.
Courses throughout.
Speaker 2 (50:48):
Yeah, I mean you're doing like eight of them you
know, and they're like fairlyrich and, yeah, no, I do love a
good, but then the thing ispairing wine with that and I
think what's really fascinatingI remember I did.
Was it a podcast or was it a?
Maybe I was just reading.
I'm like trying to rememberwhere I oh no, I was.
It was a podcast episode umwith but I'm blanking on her
(51:09):
name, she's the Australian wineJane Lopes Uh, she was a
sommelier, um, and she spentsome time.
I mean, she spent in the U?
S and like Chicago, new Yorkand then but spent a lot of time
in Australia.
She just wrote a book like theAustralian wine guide or
something like that um with herhusband.
Um, but she had talked aboutlike.
At a restaurant they used to doa mixed wine and non-alcoholic
(51:33):
pairing for their tasting menuokay, and I think that's genius
because could you imagine likeeight wines for each of the
eight dishes that you're tasting?
That's a lot like that would bea lot of wine, but instead you
could like so she has a mix.
Yeah, so it's like you do onewine, one non-alcoholic,
non-alcoholic one wine, onenon-alcoholic, so by the end of
(51:53):
it you've had like a pairingwith each one, but you're not
hammered yeah, I know sorel inseattle like cap hill kind of
area they do a wine pairing andwine is the only alcohol they
have, and it's all washingtonwines yes and then they have a
non-alcoholic cocktail pairingyeah as well.
I wonder if we do.
(52:13):
I need to convince them to dolike a little like mixy mix.
I'm like I want some wine, butI want a little bit.
Uh, I don't want to be totallydrunk by the end yeah, yeah, I
mean this.
Speaker 1 (52:22):
I don't think there's .
There's not wines with likeevery single course.
Speaker 2 (52:26):
Oh, okay.
Speaker 1 (52:26):
Because it's like 10 courses.
Speaker 2 (52:28):
Yeah.
Speaker 1 (52:29):
Like you go there, you get your first bites and you
get your splash of probablybubbles.
Yeah, yeah, and then to startbecause like, yeah, you get your
first bites on the table andthen your second course comes.
There's not a wine pairing withthat, but it's like a very
small kind of pop in your mouthsituation.
Sure, yeah, there's not a winepairing with that, but it's like
a very small kind of pop inyour mouth situation and the
next course comes, and then youget a wine pairing, and then
(52:50):
there's another one, and anotherone.
Speaker 2 (52:52):
I'm sure they balance it very well.
I don't want to like talk badlyabout their tasting.
I just I do love the idea oflike that's like.
The hardest thing I find withwine is that I do kind of hate
that it has alcohol.
Speaker 1 (53:04):
Sometimes I think the same thing I was, that it has
alcohol.
Speaker 2 (53:06):
Sometimes I think the same thing I was like I just
want to drink the wine becauseit's so good and I love the
stories behind it.
I'm so passionate about it andgosh dang it.
It has alcohol, so I need tolimit.
Speaker 1 (53:14):
I mean, there's so many times for me that I've had
like a tasting night at my house, like a wine night at my house,
and people bring like 10bottles of wine and you taste
through all of them and then yougo back to your favorites yeah,
and you're not pouring yourselfthem.
And then you go back to yourfavorites yeah, and you're not
pouring yourself a full glass.
Speaker 2 (53:30):
It's like a half glass, like this 20 little tiny
glasses, yeah.
Speaker 1 (53:33):
Yeah, but it adds up and at the end you're just like
completely trashed.
Yep, and I had that one time.
It was in Santa Barbara, Ithrew up so bad, I threw up, it
was in Santa Barbara, I threw upso bad, I threw up, oh God, it
was so bad.
And then I was like remembersitting on the bathroom floor.
I was like why does wine havealcohol in it?
(53:54):
I know.
Speaker 2 (53:54):
You're like, god damn it.
We actually one of the.
The way that I got into wineand how I started Cork and Fizz.
It actually started as a wineclub with friends, so I got into
wine after visiting WillametteValley and then I came back and
I wanted to try a bunch of wines.
I you know I wanted this to belike a thing, but I didn't want
to have to buy all the wine.
So I was like well, I'm kind ofnewish to Seattle, I think I'd
(54:15):
been here for about a year, um,and I'm like good way to make
friends and a good way to tastea lot of wine, start a wine
tasting club.
So I kind of brought togetherwe had friends that I met at
work, friends in the apartmentbuilding we were living in.
We had some friends we met atthe dog park and just like
brought everybody together andstarted this wine club and, like
every month you know, had atheme.
But our first night was aMonday night, I don't know why.
(54:41):
We thought that was a good ideaand you guys are working.
Speaker 1 (54:44):
We're working like regular corporate jobs.
Speaker 2 (54:46):
Yeah, yeah.
Yeah, and so I should say likecorporate jobs, like your
regular nine to five weekdaysRight.
Um, and so we all yeah, we allbrought a bottle of wine to
share.
It was a great night.
We all got hammered, we drankall the wine.
Um, and then I remember there'stwo stories.
There's the one that my husbandand I we had to take our dog
out for a walk.
So we take her out for a walkand we're in like a little
(55:08):
neighborhood, bryant and Seattle.
It's a very like family focusedneighborhood.
It's kind of where theuniversity is, but a little
further out from that, and we'rewalking our dog.
We walk by a car and we're likethose people are having sex in
their car right now.
Speaker 1 (55:21):
It was like 1am, so I'm sure they didn't think
anybody else was awake andwalking out, and we're just like
huh, interesting.
Speaker 2 (55:29):
We're also, you know, very drunk, so we're like is
that real?
Don't stare, don't stare, keepmoving.
Is that real Wait?
Speaker 1 (55:36):
You look harder.
What are they doing?
Speaker 2 (55:38):
And then, on our way back, my husband dropped the
keys and we didn't realize ittill we got to the door.
We were trying to get back intothe house.
We had to go back past thepeople having sex in their car
to go get the keys.
And then, yeah, the nextmorning I woke up and I'm just
like I think I'm.
Am I still drunk?
Can I drive to work right now?
So we've since learned one youdon't have wine night on a
(56:00):
monday night yeah, uh, I wassurprised that people agreed to
that.
If everyone has like like officejobs, then I'm like I guess we
were all thinking we'd besophisticated and it was wine,
so we can't get that drunk.
Right, right, yeah, wrong,wrong you can't?
Speaker 1 (56:13):
You absolutely can.
I mean most of the people at mytasting nights were industry.
Speaker 2 (56:19):
Oh sure, and so everyone had Mondays off.
Speaker 1 (56:21):
Yeah, so that, actually like yeah, so that
actually like it worked out, andmost people had Tuesdays off
too, yeah.
Speaker 2 (56:28):
No, that would make make more sense, that would
actually be one that would you'dactually be doing it on like a
Friday or Saturday night?
Speaker 1 (56:33):
Yeah, absolutely.
Um, it looks like that's thetime.
Speaker 2 (56:38):
That was easy, man.
Speaker 1 (56:41):
Um, thank you so much for coming on.
Thanks for having me.
Speaker 2 (56:43):
Thank you so much for coming on.
Thanks for having me.
Speaker 1 (56:44):
Everyone.
Please check out her linksbelow.
We link for her podcast.
Link for her wine tasting group.
Speaker 2 (56:53):
And it's all virtual, right, the virtual, yeah, the
Wine Tasting Club is all virtual.
Speaker 1 (56:57):
And then you have events.
Speaker 2 (56:58):
You have an event page.
Events and private tastings,yeah.
Speaker 1 (57:00):
I'm going to scour her website and I'm going to
bring all the links to the shownotes.
Also her social, please follow.
Thank you for listening.
Thank you for being here.
Grab a splash of wine andcheers me real quick.
No-transcript.
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.
Welcome back to the bung pod.
(00:27):
It's your boy, ian King, akaWine Wonder Boy.
Jazzy J is not here,unfortunately, because I moved
to Woodinville and she's stillin Chelan, but we love her.
She's with us in spirit.
Say what's up to her in spirit.
What's up.
If you like this podcast,please rate us on the podcast
platform.
You're listening to us on um onyoutube.
Please like, subscribe, comment.
All that good jazz.
For today we have an awesomeepisode.
(00:49):
We have, uh, hayley bowman here, the founder and ceo of cork
and fizz.
Hello what up how you doingtoday good, how are you?
Speaker 2 (01:01):
I'm wonderful, I'm wonderful I'm so glad it finally
cooled down today.
It was like one of the fun,like nice days of Seattle summer
after being so hot.
Speaker 1 (01:09):
It's been so hot in Seattle lately.
Speaker 2 (01:11):
Stupid hot, and it's not even August yet.
Speaker 1 (01:14):
Yeah, it's so funny.
I spent like 11 years inSouthern California Um this past
week.
I'm just like I want the clouds, like I moved to.
Speaker 2 (01:25):
Seattle for a reason.
Speaker 1 (01:28):
Are you from here or?
Speaker 2 (01:29):
No, I'm from the Midwest, so I think Seattle's
actually just made me awful toany sort of temperature other
than just like chill, likesomewhere between like 50 to 70.
Anything less than that, ormore than that, I'm just like I
can't handle it anymore.
Speaker 1 (01:43):
Well, you posted a reel on social media about Santa
Barbara wines.
Yeah, so I'm opening up a SantaBarbara wine for you.
That's where I lived for 11years in Santa Barbara.
So, it's technically CentralCoast, sure.
Speaker 2 (02:02):
Yeah.
Speaker 1 (02:02):
Santa Barbara people listening to this would be like
we're not Southern California,but I have a Bent Rock Vineyard
Chardonnay from Sondy.
They're amazing.
That's a Santa Rita HillsChardonnay, so I'm very excited
to share that with you.
Raj Par and Sashi Mormon.
My friend Julia, works there aswell.
(02:24):
What's up, julia?
And you brought a fun winetoday.
Speaker 2 (02:28):
I did, yeah should I open it up?
Get you a glass here?
Oh yeah.
Speaker 1 (02:31):
Thank you.
Speaker 2 (02:32):
This is so.
It's crazy wine that I had inthe fridge.
I thought this was perfect.
I'm like I need a white winebecause it's still warm out, but
it's a Ukrainian white wine,which I know.
It's like they make wine inUkraine.
I didn't think so either.
So I have a virtual tastingclub.
It's called the Court Crew.
We get together every month andlearn about new wines from all
over the world, and everyquarter I figure out you know
(02:53):
what theme do we want to do?
And I look up.
I have a bottle partner thatsells the wine for this.
You don't have to buy from them.
You can, you know, join fromwherever.
But I always like to have it asan offer and I saw on there like
new wines ukrainian.
I was like there's ukrainianwine we need to do this, so
absolutely had to talk about it,um, and so this is one.
This is celtic.
I don't know if I'm saying thatright, I'll be honest um but
(03:15):
this is a ukrainian.
So some things that I read saidit was a local ukrainian wine so
indigenous to ukraine.
Other places said it wasindigenous to Turkey and they
planted it in Ukraine.
But for the most part, fromwhat I can tell, you can really
only find it in Ukraine.
Speaker 1 (03:32):
Okay, that's amazing.
I'm so excited to try this.
Speaker 2 (03:36):
I can't open it and talk at the same time.
I was like I just had to tellyou about it.
Speaker 1 (03:39):
Yeah absolutely, did you Corvin that?
Speaker 2 (03:41):
I did.
That's cool, yeah, yeah.
Speaker 1 (03:42):
I could tell.
Speaker 2 (03:46):
It was just, uh, I think I had that tasting and
then I was going out withgirlfriends afterwards so I'm
just like, yeah, I don't knowwhen I'm gonna drink the rest of
this.
But then we had this interviewand I was like yeah, this is
perfect.
Speaker 1 (03:53):
I still have yet to purchase a Coravin.
I will at some point, I'm sure.
Speaker 2 (03:57):
But it is like the one device that like when you
think of oh man, that got me um.
When you think of oh man, thatgot me Um.
When you think of, like winedevices, I think a lot of them
are really gimmicky and kind ofsilly.
Um, corvin is the one that's100% worth it, Like it does what
it's supposed to do, especiallyif you're a wine aficionado who
, like would love to just likedo a tasting at home and open
(04:19):
like three bottles of wine atone time to like try all the
wines a Coravin.
I do think it's actually worthit.
I've had I got it as a gift,the first one, and then I did
get one as a product, likerelease type thing, um, but I've
had a Coravin for like three orfour years now and I really do.
It's like the one thing I sayis worth it.
(04:40):
I do a lot of Coravin at therestaurant, but yeah, well, it's
just nice at home and like ifyou want to open something
that's like kind of nice, butyou're also like it's a Tuesday
night and I don't want to drinkthis whole bottle.
Speaker 1 (04:51):
Yeah.
Speaker 2 (04:52):
You, Corvin, or you know, you have two Ukrainian
wines.
I did open the other oneregularly, but you're like.
I definitely want to save thisfor another moment to share with
another wino.
Speaker 1 (05:00):
Yeah, now I get to thank you, mind if I pour?
Yeah, please do, I'll pouryours first.
Here you are, go ahead and grabit.
Speaker 2 (05:10):
There you are sweet yeah, I'm very curious to hear
what you think.
I had a couple differentthoughts come to mind when I
first tried this.
Speaker 1 (05:17):
Okay, oh nice, nice pale straw color agreed Nice,
nice, pale straw.
Color Agreed Ooh yeah, it's alittle flinty, which is cool,
right yeah?
Speaker 2 (05:32):
Super minerally.
This comes from Bakehush Winery.
They're like right on the ohI'm not going to get the C right
the Black Sea and then on thebay there, and so they get a lot
of minerality in that seashellkind of note in their white
wines.
Speaker 1 (05:49):
Oh, we have a lot of a couple of sea-influenced
whites yes.
Wish I had some oysters to goalong with it.
Speaker 2 (05:56):
Oh, my god right.
Speaker 1 (06:03):
Wow, yeah, right, no, it's great, it has um.
Speaker 2 (06:12):
I feel like there might be a little bit of lees
contact in there.
Yep, yep, they said.
I'm trying to remember a little.
They left it on the lease for alittle bit oh, that's beautiful
right why don't?
This is like barrel fermentedor they had a little.
Let me see if I can remember.
I was like I did.
We did talk about this and theymentioned it on the back, on
this.
Speaker 1 (06:28):
Can you say the great variety again?
Speaker 2 (06:30):
Uh, so I think you say it Tell T Kurok.
Speaker 1 (06:34):
Tell T Kurok.
Speaker 2 (06:35):
That's my guess but, I don't speak any Ukrainian.
Speaker 1 (06:38):
Wow.
Speaker 2 (06:39):
Um, but this is so fermented in stainless steel
tanks, and then young wine isleft five months on the leaves.
Speaker 1 (06:46):
Wow, we do have one listener in Ukraine, so what's
up?
Speaker 2 (06:49):
Hey.
What up you can probably tellus more about this wine than
what I'm saying.
Speaker 1 (06:55):
If you look in the description of this show, click
the link that says send us amessage or text us a message,
and maybe you can chime in onthis please.
Um, yeah, well, that's great,that's really good, that's
killer.
Speaker 2 (07:12):
Yeah, I think there's three wineries from ukraine
that are importing right now, um, into the us, or with an
importer vine ukraine I don'tknow if that's actually how you
say it, but it looks like v?
Y n?
E ukraine, but with a y insteadof an e at the end.
Okay is importing threedifferent wineries.
There's this bakush, and again,I'm probably not saying that
right, I'm so sorry um, and thenthe famous tennis player
(07:34):
starkovsky has a winery, oh wowand there's a third one out
there chateau chise cC-H-I-Z-A-Y.
Interesting those are the threethat you could potentially find
in the US.
They're primarily in New Yorkarea.
Speaker 1 (07:51):
Yeah.
Speaker 2 (07:51):
That's where this bottle is from from Bottle
Rocket.
Speaker 1 (07:53):
Nice.
Speaker 2 (07:54):
But yeah, they're out there.
Speaker 1 (07:55):
That's crazy.
Does New York have the largestpopulation per capita of wine
nerds?
Speaker 2 (08:01):
I feel like they must .
They also just have like thebest wine because it costs the
least to get it over from.
That's true europe, right, andthen for us over here everything
is so much more expensivebecause we have to get it from
new york to us.
You know, yeah, um, but yeah, Ifeel like new york probably.
Speaker 1 (08:17):
I mean look, just look at all the wine bars in new
york yeah, there's so many winebars and wine shops in new york
it's crazy, but there's so manypeople, it's like, yeah, I can
make this work because.
Speaker 2 (08:27):
Yeah right, there's so many people there that are
going to be drinking it.
Speaker 1 (08:30):
Yeah, absolutely Dang .
So how's your virtual tastingclub work?
Speaker 2 (08:36):
So it's basically I started it back in 2021, but
it's pretty simple.
It's kind of funny because Istarted during like the pandemic
, when everybody, everything,was going virtual.
But I really wanted to keep itgoing Cause it was this idea
that you could connect withanybody you know across the
entire world.
Um, I have folks and it'smainly us based.
I have a couple of Canadiansand one um English English girl
(08:57):
who's based in Spain, which isfunny, um, but um, we get
together twice a month.
But we get together twice amonth.
First time is to learn aboutnew wine.
So I'll put together a littleslide deck and just kind of do
the research and teach people.
So, about Ukraine, I just kindof did that deep dive of you
know, where are they making it,how long have they been doing
this, what are the grapes thatthey use, and so we'll do a
(09:19):
tasting and, like I said, youcan purchase wine from my
partner.
I do a box every quarter, soevery three months you can get
wine from there or I'll send youout like a list of like
suggested.
Okay, when it came to theUkraine wine, I was kind of like
you buy it from these guys oryou try and do your best to find
it.
Um, but other times we talkabout, you know, we did one that
was like a Tempranillo based,and so you know, try two
(09:41):
different.
You know, the Rioja versus theRibera del Duero, and like, just
find you know two differentversions of that and give it a
try.
Or like Chardonnay, let's try aChablis from Burgundy versus
one from California, and so,yeah, we just get together once
a month to do that, and then thesecond time I try to do a Q&A
as often as I can with otherwine professionals.
(10:01):
So either winemakers,sommeliers we also once had, I
think the most famous person wasKyle McLaughlin, the actor but
also the founder of Pursued byBears.
So that was pretty cool.
There's nobody I won't ask tocome.
I can't guarantee that theywill?
Speaker 1 (10:17):
but I will always ask Kyle's really nice.
He's so nice.
I met him a couple weeks ago.
Yeah, and he came into therestaurant to shop his wines out
and they're uh, they're, reallygood, like the winemaker from
abeja makes his stuff and youknow, honestly, I, you know I
don't want to offend anyone, butlike pursued by bears, wine's
(10:37):
better than abeja's well, and Ifeel like he actually like cares
about the wine too like when,when you know like you think a
lot about like celebrity wines.
Speaker 2 (10:46):
Like, sometimes I kind of roll my eyes at them,
but.
Speaker 1 (10:49):
But he was shopping at TOS personally and he's the
one.
Speaker 2 (10:51):
Like he knows about the wine he goes in and like is
involved in making it, and likewe saw him at Taste Washington.
He was there, yeah, which wasalso like you came to Taste
Washington, like you were verybusy.
I have so many things to do,yeah.
Speaker 1 (11:04):
He's from Yakima, though.
Speaker 2 (11:05):
Yeah, yeah.
Speaker 1 (11:06):
What up?
Speaker 2 (11:08):
So like I just thought it was so cool.
And so when he was there and hewas very friendly, talks to
everybody but then anytime youget a chance to like ask him
about the wine, you can justtell he gets very excited.
He's like, yeah, I get it, II've been on these shows and
like twin peaks and whatever,but you like does not want to
talk about the movies he's madewhich, by the way, I completely
(11:28):
forgot like I was.
Speaker 1 (11:30):
I've been watching um how I met your mother again oh
yeah for, like the I don't knowthird time fair all the seasons.
I've watched all the seasonsand I'm like on my third time.
I just think it's so funny.
Um, but he's actually in theshow, is he?
really he's the sailor there,he's the captain they call him
the captain who is zoe's husbandand it's like it's so funny
(11:55):
because ted like had a crush onzoe, so he's married to the
sailor.
They became friends with thesailor.
They took him on a boat.
You know, it's like it's sofunny.
I was like that's, that'sfucking kyle.
I saw him a couple weeks ago.
Like what the heck?
Speaker 2 (12:09):
it's so funny.
Wow, I haven't.
I haven't like watched thatshow like in continuum, but like
watched it a lot of times whenit's like popped up you know
I'll have to now.
Speaker 1 (12:16):
I haven't seen a lot of it.
I haven't seen twin peaks, Ihaven't really seen his shows or
movies that often, but I do.
I I was like I've seen him in abunch of stuff and it was how I
met your mother.
I think that was the main thingfor me.
Next time I see him, like thesailor or the captain, the
captain.
Speaker 2 (12:35):
But yeah, so we get together and we just do Q and
A's like that.
So it's very chill and just agood way to like get to know.
I always love like one of thethings about wine is like the
people behind the wine rightLike it's one of the coolest
things about it, where, like,there's always a story behind
the bottle and like getting tolearn that.
So like getting to ask thesewinemakers those types of
questions like why did youchoose to do this?
Like, why did you go into theworld of winemaking?
(12:56):
It's a really hard field to bein Like you must love something
about it, um, and so just a coolchance to do that, and so, yeah
, we do.
Usually about two events amonth.
Speaker 1 (13:05):
That's awesome, yeah, so you kind of have this.
I mean I don't want to say likerevolving door, but you have a
lot of things that you're kindof doing yes, A lot.
Do you want to?
For people that might not befamiliar, do you want to explain
all that you do?
Sure.
Speaker 2 (13:26):
I'll give it my give it the best go yeah.
So with Cork and Fizz.
Cork and Fizz was originallyfounded as a virtual wine
tasting business, the idea tolike educate folks on wine and
just kind of create these reallyunique, fun experiences when we
really needed it it was duringthe pandemic in 2020, when it
started, and like all you hadwere like Zoom happy hours you
know with, like your coworkers,and it was very boring.
You'd just be like what'd you dotoday?
Nothing, I sat here, and nowI've got some wine in my glass,
you know.
(13:46):
So I wanted to like, and I lovelearning, so and I love
teaching, so I kind of likebrought that all in.
So I do still do the virtualtastings.
I'll do private tastings so Ican do them for corporate or for
just private, like a birthdayor bachelorette party type kind
of thing.
And people can be from all over,or you can all be in one place
and then I, you know, virtualtelecommute in um or I do
(14:07):
in-person tastings now.
So in or around the Seattlearea those are great for
birthdays, bachelorette thingslike that, um.
But yeah, so the privatetasting area, um, and then I do
the court crew virtual tastingclub.
So kind of that virtual tastingbut a membership style Come on,
show off your shirt.
Speaker 1 (14:23):
You got some merch.
Speaker 2 (14:24):
Yeah, I got the sorry my hair is gone.
Speaker 1 (14:25):
There you go, there, you go A little cork crew
situation here Bam bam Nice.
Speaker 2 (14:30):
You can tell it's a little old too.
It's a couple of years.
It's gone through the laundryquite a bit.
But yeah, cork crew.
And then I do have a podcast.
I started that a little over ayear ago.
It's called the Cork and FizzGuide to Wine, again very much
focused on that educationportion.
I always have, like a littlebit, a couple episodes where
(14:50):
it's just me solo talking aboutsomething in the wine world that
I think is fun and thenbringing on lots of different
guests from all over the worldof wine.
Yeah, I have the podcast tryingto think I do some local events.
So I have day retreats comingup, especially here in
Woodinville, um, or down in likeSoto and Seattle South downtown
area, um, and so that'sbasically just like a day of
(15:12):
wine tasting where I've plannedit all for you and you can just
buy a ticket, and it's likethree wine tastings Usually try
to do something a little specialeach time, so it's like
something you couldn't do, youknow, just book on your own.
So like the next one coming upis in Soto at the end of this
month, cool.
And so like at we're going toLata Wines.
And we're going to do like ablind tasting experience.
(15:32):
So we're going to taste theirGSM blend and then taste each of
the Grenache, syrah, mouvedre,single varietals.
Blind and like, try to likeguess which one is which so?
But yeah, those are like thoselittle experiences to tie in
there.
Speaker 1 (15:47):
Check the show notes for all the links to Haley's
stuff.
Speaker 2 (15:52):
Yeah, I think that's.
I think that's pretty mucheverything that's keeping me
busy these days.
Speaker 1 (15:56):
That's a lot of stuff .
Yeah, that's a lot of ballsrolling.
Speaker 2 (15:59):
I like to, I like to try a lot of things.
Speaker 1 (16:00):
That's cool, that's really cool.
I love that.
Wow, this wine is sointeresting, though, like isn't
it I'm trying to.
I'm trying to maybe like alongthe lines of chablis, I guess
I'm trying to like compare it tosomething that like people
would understand very like.
Speaker 2 (16:17):
I think that mineral note is the most noticeable.
I also almost wanted to saylike, um, it made me think a
little bit of like an agedRiesling and like the, the
petrol kind of like.
I don't think it's totallythere yet, yeah, but it's like
reminding me of that with like.
It does have that nice depthand you know, and especially
with the Lees too, I don't knowif you want to go like Muscadet,
since that's always like abright wine, but on the Lees so
(16:40):
you get a little more like mouthfeel, and it's not just acidic.
Speaker 1 (16:43):
Yeah, it has some like roundness, for sure.
What vintage is this?
It is, oh, it's a 22.
Nice, that's rad.
Yeah, that's a beautiful wine.
Okay, check out Ukrainian wines, guys.
It's crazy they're worth trying.
It is interesting, though, whenyou think about some of these
(17:07):
Northern uh climates and, likeyou know, climate change, and
you're like what's gonna happen?
Are they gonna?
Speaker 2 (17:10):
be growing grenache at some point, like I mean,
that's the thing like they wereeven talking about, like all the
regions in ukraine right now,like the wine growing regions,
are primarily southern ukraineor a little bit in the west,
kind of where it's like close tolike hungary and moldavia in
that area, um, but they'restarting to go north because
they're like these areas thatyou couldn't ripen grapes before
you, kind of can now you kindof can.
(17:31):
So we're going to do it.
Speaker 1 (17:34):
I really wonder if places like Bordeaux or the
Rhone are going to startirrigating.
Speaker 2 (17:40):
Yeah.
Speaker 1 (17:41):
Or need to start irrigating.
I mean they're going to have tostart doing something.
Speaker 2 (17:48):
You know, when you think about, when you look on
that map, it's always you thinklike between like the 20 to 50
degree, like parallels right,but like that's significantly
moving up as climate change ishappening, and like yeah,
they're gonna have to dosomething or they're gonna be
producing these like giant bombsof a wine and like yeah people
don't.
Speaker 1 (18:01):
I mean some people like that, but at least right
now that's not like the mostpopular thing no, like france
has always kind of shitted onnapa for having like really
really huge, syrupy, bold wines,and so it's like are you gonna
produce that now, or likethey've been shitting on
everyone for like irrigating?
Speaker 2 (18:21):
and like are you gonna have to do that now you
might be where this all started,but you're gonna have to learn
from us sorry french people.
Speaker 1 (18:31):
We've collaborated in the past.
Speaker 2 (18:34):
Phylloxera that was kind of our fault, sorry, but we
fixed it too that was our faultand we did fix it.
Speaker 1 (18:41):
At least we tried.
Uh, phylloxera is likeeverywhere now, except for what?
Mendoza, Uco Valley.
Speaker 2 (18:48):
I think Chile has avoided it a little bit too.
Speaker 1 (18:51):
Oh yeah, chile for sure has, and there's maybe a
couple spots in Australia.
Speaker 2 (18:55):
Oh yeah, australia would make sense and I think
some areas I met a friend fromCroatia and I think there are
some areas in Croatia as well, Ikind of think, like the little
island areas right, that werelike hard for things to get.
There was hard for phylloxerato get there, yeah, um, so they
might have some some old stufftoo dude, croatia cracks me up
as a country.
Speaker 1 (19:15):
Just be just like not like the people, or like it's
just like when you look at a mapand like bulgaria sitting there
like oh yeah, beachfrontproperty, and and then croatia's
like fuck, you are like justtrying to, we're having all the
beach yeah, all of it we havelike 200 plus islands.
Speaker 2 (19:35):
Like everything, we have all the beach it's crazy.
Speaker 1 (19:39):
I do want to try um trippa jag, or, uh, carl janet
katansky, um the great varietyyou know.
Speaker 2 (19:48):
Oh, I don't know.
Speaker 1 (19:48):
Oh, that's uh.
That's originally uh Zinfandel.
Speaker 2 (19:52):
Oh yes, or Primitivo yes.
Speaker 1 (19:54):
Yeah, so that's like where apparently it originated
from was Croatia, and then itwent to Italy and it's Primitivo
.
The Italians came to California, started planting all these
grapes and now it's mutated intoZinfandel.
Yeah, so it's like I reallywant to try the like the
original thing, and just see howfar it's gone.
Speaker 2 (20:13):
Oh, I'm sure it's like yeah, very different.
Speaker 1 (20:16):
I just know that, like Zinfandel in California, is
a pain in the ass to harvestand a pain in the ass to harvest
and pain has to grow.
Well, it's a, it's a pain in theass because it, um, it matures
unevenly.
So are you familiar withshatter, like what shatter looks
like in a grape?
So, uh, I took a viticulture,I'm from Washington state
(20:38):
university, go Cougs, um, and soshatter is when some of the
grapes on there go to fullmatureness, um, but there are
some still very young greenberries in there, and so if you
are doing like sample sizes, ifyou're doing cluster samples, so
(20:59):
really going to fuck up your,and especially for people that
um, do not, um, not um, sortsure there's a lot of people who
don't sort um that make reallygreat wines, and you have those
are.
If you get shatter in yourgrapes, you have to sort it.
So zinfandel is very similar,like one part of the cluster
(21:21):
will be full ripe berries andthe others will be completely
green, which is why, like inPaso Robles, they make like 16
point percent ADV.
Speaker 2 (21:32):
Oh, they like try to wait for everything, so they
wait for everything.
Speaker 1 (21:35):
But then people in Mendocino County north of Sonoma
are making leaner, more brightand vibrant styles of Zinfandel.
That's more, I guess, um morecloser to primitivo sure is that
where like where's dry creekvalley dry creek.
I feel like it's everywhere um.
Speaker 2 (21:55):
I'm trying to like where dry creek valley I went to
I did an event a couple yearsago, those dry creek valleys um,
it was very good.
Speaker 1 (22:01):
It was not what I was used to.
That's all I know.
It's in Sonoma somewhere.
Yeah, I think it goes into.
I'm not sure if Dry Creek goesnorth into Mendocino or if it
goes east into Napa.
Speaker 2 (22:15):
Okay.
Speaker 1 (22:16):
I don't remember that , but yeah, anyways it's.
Yeah it's kind of wild and solike people in Paso like Paso
gets so fucking hot, you knowit's like wild and so like
people in paso like paso gets sofucking hot, you know it's like
, have you been there?
Speaker 2 (22:28):
I have not been there .
Speaker 1 (22:29):
I've heard good things it's not too far away
from santa bar, it was likethree hours.
Speaker 2 (22:33):
Yeah, it's just like not as much my thing.
I I do kind of prefer thecooler I do too this is why
we're in washington state um.
Speaker 1 (22:44):
So this guy, the bent rock vineyard, santa Rita Hills
, chardonnay from Sondy umRajpar Sashi Julia this is like
the and everybody's like.
Speaker 2 (22:57):
I hate Chardonnay.
I hate any type of oak orChardonnay.
I'm just like, but like, justgive it a chance you haven't had
the right one yet and Santa.
Yet is like the place where,like I honestly like I think I
was a little bit of a snob whenit came to wine when I first got
into it of like I was for sureyeah, I was well and I was like
it's funny because like I gotinto it through Oregon, so I was
like Oregon Pinot is what'sgood?
(23:18):
and I'm like, ew, californiaPinot.
And then I tried Santa Barbara,and especially Santa Rita Hills
, and I'm like, oh, I'm sorryI'll be quiet now.
You're like what up, santaBarbara?
Speaker 1 (23:30):
though I'm so sorry, yeah, so when I was in Santa
Barbara, I was there for a totalof 11 years, but I was only in
the wine industry for I believe,five, ok, yeah, five years
there and I was making wine,interning places, making a lot
of Pinot Noir and Chardonnay,yeah, and also a lot of Rhone
(23:52):
varieties which was so fun.
Speaker 2 (23:53):
Oh sure, yes, yeah, and those two— Because you get
to blend and that's really fun.
Speaker 1 (23:57):
It's a blast and those two are like my palate,
essentially Okay.
It's like I go, Rhone and I go,but I, I don't like boozy wines
, like I'm not a fan of anythingabove like 14.5.
I'm just like I'm not gonna.
I don't want to drink that no.
I like.
13.5 is my sweet spot, andlower yeah.
Speaker 2 (24:15):
I mean, if I see, like especially like we were out
tasting this past weekend I wassaying with my girlfriends, and
like I saw like a red wine atlike you know, 12%, I'm like, oh
, I gotta try that yeah, I gottatry that Exactly.
Oh no, this is delicious.
This is like this is a treat,like this is when you pour
yourself a glass of wine, whenyou're like I was hungry for a
little treat, but I'm actuallygoing to have this, and I don't
(24:36):
mean like it's sweet, it's justlike hits all the right spots.
It's so good and it just has somuch going on and you can just
be like is so good um, I'm not.
Speaker 1 (24:48):
I'm gonna say something, but it sounds like
I'm bragging.
I'm trying to flex, I'm not.
I just work at a place wheresometimes some people bring
awesome wines in and then theyleave it there and I gotta try
it fair and so um.
This reminds me of a.
I had a premier coup santo bonuh what last weekend um
(25:08):
chardonnay, and it just like, itwas just so nice, like the bad
part about tasting these wines,you're like but I want to take
the whole bottle home like thiswould be like this bottle is
like best way to describe it'slike it tastes like vacation of.
Speaker 2 (25:26):
Just like if I open this bottle and just like went
out and sat outside or even Icould just be laying on my couch
, but it would still feel like anice treat of relaxing.
Speaker 1 (25:38):
Oh yeah.
Speaker 2 (25:39):
So much going on.
Yeah, I'm a sucker for a goodChardonnay.
Speaker 1 (25:44):
That's what I mean Raj tried to do.
Speaker 2 (25:46):
He tried to make burgundy in california and like
and not having it be like.
I think a lot of people arelike.
Well, I'll drink chardonnay,but only if it's unoaked or like
the stainless steel, and youcan make good ones that way too
yeah but I think finding thatright balance between a little
bit of oaked, a little bit ofthat like waxy kind of oiliness
and a little bit of that likeumptious kind of note to it is
(26:10):
is so good it is so good, youjust gotta do it right.
Speaker 1 (26:13):
yeah, you just gotta do it right, come on, okay.
So you said shibli, the uh,earlier and you were, and you
said california.
So I had some people I owed,customers of some sort, like a
couple years ago.
I don't remember where I wasworking at the time, but they're
like oh yeah, I don't likeChablis, because the last one I
(26:35):
had was from California and Iwas like, wait, there was a time
where California was calling itChablis and I don't know if
it's sort of like the champagnerule, like they got
grandfathered and I wonder ifit's still around or if, like
when they, when the people weredescribing it to them, they said
(26:57):
it's shibli style, right, Ithink?
Speaker 2 (27:00):
there's a lot with wine.
That is super confusing in theterminology of it because
there's so much that's new.
So even if you just like go toa tasting room and they just
give you a basic description ofthe wine, there are probably
like five things in there that,if you're not a total wine nerd,
don't make sense to you, soyou're just gonna like latch on
to one oh, totally, and sopotentially maybe they just like
(27:20):
when they had the californiawine.
They were there and the guy waslike you know it's a chablis
style, it's a chablis style, orwe make it in the style of
chablis and like that's what'sstuck in their head, or
something like that it wasprobably just like a shitty wine
.
Speaker 1 (27:33):
Yeah, I didn't like it.
Speaker 2 (27:37):
You haven't had actual chablis no well, and even
then I feel like I always tryto tell people that, like my
biggest thing and like why Ikind of created cork and fizz
and also why I dated the virtualtasting club is like I think
the biggest thing on wine isjust keep trying new wines.
And also like don't give up ona wine because you had one
bottle of it that you didn'tlike, whether it be one bottle
(27:58):
from a specific region or onebottle, like a lot of times in
the US, we stick to like thevariety or like the name of the
grape, yeah, and it's like oh, Ihad that chardonnay, I don't
like chardonnay.
I had that pinot noir.
I don't like pinot noir.
Speaker 1 (28:09):
And it's like that's impossible I had snoop dog's
cali blanc and now I don't likesauvignon blanc.
No offense to snoop dog, hedidn't make it.
I love you, snoop dog.
Speaker 2 (28:21):
Like I think, yeah, there are plenty of wines like.
You're not supposed to likeevery wine, that's fine.
You can dislike wine yeah butyou can't give up on its entire
group yeah to like, be like.
Speaker 1 (28:31):
Yeah, I don't like that at all yeah, I worked under
a wine buyer that he totallydisregarded the whole country of
south africa.
What?
Because of pinotage oh my godand he's just like yeah, it's
just terrible.
I was like, why?
And he's like I just don't likepinotage.
I was like, but there's a lotmore there.
Yeah, they make like stainlesssteel chanel blanc that's zippy
(28:53):
and fresh and really good then Iguarantee you there's gonna be
pinotage that you like oh, I'vehad one that I've really liked,
yeah, and it's like and beforelike ones that you're like about
.
Speaker 2 (29:02):
Like, I'll be honest, I do love roan blends, but I
get more excited about the whiteroan blends because I'm not a
huge grenache fan okay whichsounds crazy, as like somebody
who, like I, typically like likelighter fruity, you know kind
of reds, um, but grenache wasnever one that like stuck with
me so it's not one that I'lllike reach for like I'll admit
that.
Speaker 1 (29:21):
What about like a lighter 13.5?
Speaker 2 (29:24):
I mean, like I said, like I would try it like if it's
being offered or if it's likesomething that kind of sounds
interesting, but like it's oneof those that I'll admit that
like, if I see it, I do kind ofglaze over it and look for
something else but also like ifsomebody were to offer me one,
like if you happen to have, youknow you were opening a Grenache
.
You know, for us today itwouldn't have been like oh, I
don't like grenache.
Sorry, I can't drink that, butpeople will be like that like
(29:49):
there's many times where I'velike brought forward a wine and
they're just like no, thank you,I don't drink that they will
just try a little bit yeah, I'mjust like, just a sip I mean,
you can dump it out yeah, andnow I'm just like half the time
I'm like I think I'm just gonnalike start introducing things
like blind and just be like here, I have some wine, some wine
for you, yeah, and like not tellthem what it is and let them
try us at first and then, andthen see what happens.
(30:09):
Yeah.
Speaker 1 (30:10):
No, there is this time.
So when I worked at Carharttfamily wines in Santa Barbara,
they had a Merlot and sidewayswas based in Santa Barbara and
it was filmed in Santa.
Barbara, right, and therethere's so many people there
that were like, oh, I just don'tdrink merlot and so when it was
on the tasting, I've got, I gotthat so much when it was on
(30:32):
tasting menu.
I'm like I'm just not gonnafucking tell them it's merlot
until I'm gonna come back andcheck on them and like oh how
was the wine?
like oh yeah, and then tell themit's, that's like what I would
do.
I'd be like so here's your nextred we.
I would give them all theinformation except for the grape
, what it is.
Yeah, I was like this from thisvineyard this percentage of new
(30:53):
french oak and then the rest isneutral barrel.
So I hope you guys really likeit.
It's from this vineyard overthere.
Um, yeah, enjoy, and then I'lljust come back come back after
how'd you like this wine?
like oh, it's really good.
What was it again?
Like oh, it's our merlot, andthey're like what.
I usually don't like merlot,but I love this yes, yeah, I was
(31:16):
actually surprised.
Speaker 2 (31:16):
So this past, uh, april, I did a wine retreat out
to walla walla.
It was my second year doing it.
Um, but one question that Iwanted to ask everybody out
there, because I feel, likewalla walla, it's still new
enough as a wine region, right,that there's not like one thing
that Walla Walla is known for,and so I wanted to ask all the
winemakers and any of the likewine professionals that were
(31:37):
leading the tastings for us Likewhat do you think like Walla
Walla, like should be known foror like will be known for in
like 30, 40 years?
Speaker 1 (31:46):
from now.
Speaker 2 (31:49):
I was amazed with the number of people that said
Merlot, oh really, yes, no way.
I think I asked like I think Iforgot to ask towards the end.
Um, but I think out of the likeeight or nine that I asked,
half of them said Merlot.
Speaker 1 (32:01):
Wow.
Speaker 2 (32:02):
And I was like I wouldn't even thought of that,
Like I was expecting, likewinemakers.
I asked.
A mix of it was like winemakers.
A couple of them were like thewine professionals, kind of more
like the tasting room manager.
Speaker 1 (32:12):
Oh, okay.
Speaker 2 (32:13):
One of them was like the one that always does the.
We did a blending workshop atNorth Star which, like their
thing, is Merlot.
But there were quite a few andone of them didn't even make
Merlot at the time, it was awinemaker and he's like.
But I think, yeah, I do thinkMerlot is like going to be
towards the top and he's likeI'd like to make more of it, but
we need to make what sellsright now.
Speaker 1 (32:32):
Right.
Speaker 2 (32:32):
And Merlot isn't at the top right now.
And I just I thought that waswild.
I was expecting either Cabernetright now is Syrah.
I think that's what I was goingto say yeah, I think Syrah is
the coolest thing out of WallaWalla.
Speaker 1 (32:48):
But yeah, many of them said Merlot that's, nuts,
that's so crazy Gotta, try aWalla Walla Merlot, yeah, oh my
gosh.
One of my friends went down touh, portland for like a wine
convention, um, and he was at awine bar and he was like, yeah,
like I want something cool, youknow whatever, and I want an
oregon wine, right, yeah, andthey're like, oh, we have this
(33:12):
uh, really awesome syrah frommilton free water.
and then he was just like bro,like I want something, for, yeah
, it's oregon we know,technically it's oregon, we get
it geez, but he's like no, Idrink so much of that stuff in
Washington already.
Speaker 2 (33:29):
That is the weirdest thing, isn't it?
Where, like it's like WallaWalla is, most people think of
it as a Washington region, butit crosses over into Oregon and
then, like talking to, like oneof my favorite wineries down
there, uh, delmas have you everhad their wine?
Speaker 1 (33:43):
Yeah, brooke does.
I haven't had their wine yet,but I've heard it's great.
Okay, great wine.
Speaker 2 (33:48):
But Brooke, it does a vineyard tour down there that
I've gotten to enjoy a few timesand talking to her about it,
it's really fascinating becauseit's very difficult for them to
like label their wine.
Oh yeah.
They can label it by thevineyard, they can label it by
the vineyard.
But if you didn't like own thevineyard yourself, or if it came
from a couple different places,yeah, like you couldn't say
(34:11):
like the Rocks District or youknow Walla, walla or you can't
say like it's so annoying, likethe rules based off, like what
state you're in, because it hasto be a state wine.
Speaker 1 (34:22):
Yeah.
Speaker 2 (34:23):
But if it comes from multiple different states or
something like that, even ifit's multiple states, then you
have to call it like usa, yeah,just like imagine getting a wine
and be like this is a usa wineexcuse me, what vinda usa?
yeah, like um, what?
I don't know about that, butlike it was interesting hearing
her talk about it and they'rereally trying to push for like
better rules and legislationregarding especially those type
(34:46):
of avas that like oh, because Iknow the reason why is it's
protecting those places thatlike ship grapes to like other
states.
You know, like I'm fromwisconsin that makes sense.
There are wineries that bring ina bunch of grapes or juice from
california and, like,california doesn't want them to
be able to label the winecalifornia wine.
So it's like if you bringgrapes over the state border,
(35:08):
but if you're Delmas and youbring grapes from your vineyard
in Oregon over to your winery inWashington, but it's all in
Walla Walla.
You should be able to label itas such.
Speaker 1 (35:22):
Really should.
Yeah, that's interestingbecause I've had a number of
Roti bottles and Roti's facilityand tasting room is in Walla
Walla.
They also have one in Soto overhere in Seattle and one in
Portland, I think too.
Um, but some other labels sayWashington state, and then the
last one I had said Oregon, andI was just like I'm just like a
(35:46):
little like I get it, but at thesame time I'm just like wait,
hold on.
I had an estate, one that wasfrom Washington State as well.
I'm just like what?
Speaker 2 (35:59):
I thought they have a tasting room.
That's in nearly MiltonFreewater.
It's on the Oregon side it's inthe vineyard.
Speaker 1 (36:06):
Interesting it must be, depending on where they make
it.
Speaker 2 (36:07):
Yeah nearly Milton free water, like it's in the.
It's on the Oregon side, yeah,it's in the vineyard.
Yeah, yeah, interesting it mustbe like depending on where they
make it.
Speaker 1 (36:10):
Yeah.
Oh, so confusing and they havea um, a little uh, a tasting
platform in the middle of thevineyard, like if you've seen
star Wars and you know I'm a bigstar Wars nerd, although not a
nerd enough to remember what theactual vehicle is called that
they're on, but it was inTatooine, at Jabba, the Hutt's
(36:35):
palace and near the Sarlacc pit.
Speaker 2 (36:37):
Yeah, I totally know all this.
The only Star Wars I've watchedwas very drunk in college,
because my husband wanted me towatch it.
Speaker 1 (36:44):
The Sarlacc is the big hole in the ground with
teeth.
Speaker 2 (36:48):
Okay.
Speaker 1 (36:48):
That a bunch of people fell into and died.
But anyways, yeah, it remindsme of that little boat.
It's like a hovering kind ofthing.
It looks like that too, okay,and I was like, hey, that's the.
And I completely forgot.
Speaker 2 (37:01):
Were you inspired by?
Speaker 1 (37:02):
Yeah, that's like the job.
That's a Hutt's Palace boat.
It's interesting Like huh, youguys are inspired by Star Wars.
I see that.
Definitely, yeah, but theymight be, I mean look at their
facility.
It's like this could be Star.
Speaker 2 (37:13):
Wars.
It is, yeah, it's very modern.
Speaker 1 (37:16):
Yeah, it is very modern, A lot of concrete.
Speaker 2 (37:18):
Yes, just no doors that, you know, open you.
True, yeah to the jedi thing.
Anyways, I like tangents on thepodcast.
It's fun.
No, there's nothing wrong withthat.
I feel like if you'repassionate about wine, you
definitely have like anotherpassion and nerd nerdum thing as
(37:38):
well yeah, what's yours?
Like a specific one.
I don't know if I have it.
I I'm, I mean, I I'm big intoharry potter.
That would probably be like outof like all the the fantasy.
Speaker 1 (37:47):
What house are you?
Are you?
Do you know?
Speaker 2 (37:49):
So I think Hufflepuff , I think.
I fall between Hufflepuff andRavenclaw.
I feel like a lot of peopledon't like to say they that
Hufflepuff thing?
Speaker 1 (38:05):
Yeah, that's very helpful.
Speaker 2 (38:07):
I also lose things a lot, which is why I think I'm so
good at finding things.
Speaker 1 (38:10):
Yeah, I found it.
Speaker 2 (38:12):
I'm just like so used to it.
I'm like, okay, I know thesteps.
Speaker 1 (38:14):
That's the 10th thing I found today.
I'm still good at finding stuff.
Speaker 2 (38:17):
I'm so good at this.
Yeah, yeah, I'm definitely likeyeah, I'm between Hufflepuff
and Ravenclaw.
I'm like I am the smart one.
I'm definitely not Gryffindor,I ain't doing any stupid shit
because it's brave.
Speaker 1 (38:29):
Like that ain't my thing.
Yeah me either.
Yeah, and I'm not evil.
Speaker 2 (38:34):
So Well, and I'm not like I feel that goofy little
Hufflepuff over there.
Speaker 1 (38:48):
Yeah, yeah, that's funny.
I wonder if Dumbledore wouldhave any vineyards on his
property.
Speaker 2 (38:58):
Ooh, that's a good question.
Definitely seems like the dude.
Speaker 1 (39:01):
that would I mean they're in the UK, Make some
sparkling wines, yeah, speakingof which, have you, have you had
Ellen tones?
Um Blanc de Blanc?
They're Noah.
So Chris Sherry is a winemakerand he's from the UK and I think
he studied, like studied methodchampion wall, like studied how
(39:22):
to make sparkling wine Cause,like UK, if you know the history
of sparkling wine, he UK had ahuge uh impact on that.
Most studied how to makesparkling wine because, like uk,
if you know the history ofsparkling wine, uk had a huge uh
impact on that, most of itaccidental, so they can't take
full credit.
It's just like uh shippingcould take the credit.
I guess wait, what is thatstory?
Speaker 2 (39:40):
because I've heard the accidental story of like how
, like champagne was founded butit was down in like the longer
dock and like it was basicallybecause like bottles kept
bursting and they're like oh, Ihaven't heard that story Really.
Speaker 1 (39:52):
I've heard the story where they're shipping the King
some wine and it started gettingfizzy and didn't go through
everything and I'm not sure ifit was a white or I think it was
a red wine or something, butthey shipped him wine.
It was fizzy and he popped itopen and he was like, is this
supposed to be fizzy?
(40:13):
And they're like no, and he'slike, well, this is amazing, can
you make it again?
Speaker 2 (40:18):
Yeah.
I want more of it and so, likethat was like the story I've
heard is is from down in thelonger dock dock they were
making white wine.
Um, and they it was like whenthey bottled it it hadn't
finished fermentation, but ofcourse, like when you bottle,
it's in the fall, going intowinter, and so it got cold
enough where, like it went intothe cellar.
(40:39):
And when it's cold,fermentation doesn't happen.
The yeast kind of just likechills out for a little bit.
Um, but then come springtime,when it started to warm up again
, the yeast started doing itsthing eating the sugar, creating
alcohol and carbon dioxide, andthen, of course, the bottles
started to burst um and that waslike a thing where, like they
called it like the wine of thedevil for the longest time and
like oh, I haven't heard, theyhad like if you worked in the
(40:59):
cellar, you had to wear likethis mask.
It like resembled, like almostlike a catcher's mask, because,
like you didn't know if it waslike the bottles were going to
explode or not, um, andobviously they didn't have the
science at the time to explainwhy it was happening.
Yeah, um, but this was like Ithink this was a couple
centuries before champagnestarted.
Yeah, um, so that was where,like, it started.
And then the the thing is that,like, they did eventually
(41:22):
realize what it was that wascausing it.
Um and uh, then people liked it, you know, and then they
started making it on purpose.
And then the thing is that, um,they said that don perignon, uh
, took the trek down to longadocto learn how to make it and
then that is how they startedmaking it in champagne good old
dp man
Speaker 1 (41:39):
yeah, yeah he had a life like.
That's the best life.
All you do so you commit yourlife to god, and then you study
the bible.
But then what do you do on yourfree time?
Well, you have to commit.
Speaker 2 (41:51):
You have to be a monk , so you commit to yourself, to
one thing and do that one thingand he's like I'm gonna make
champagne yeah, I mean we havelike all the months to think for
like wine, like anytime youlook in like the history I mean
huge history, not when it comesto wine and you look at any of
the history of any region andthey're like, yes, we have all
of this dating back to da da da,because the monks took such
great records and like reallycared about all this, and so
(42:15):
you're just like that's why wehave beer too really yeah, the
monks, yeah too have you heardof a trappist ale before?
Speaker 1 (42:20):
no, so there's belgian monks and they're still
there and they still maketrappist beer, but they
essentially make this like sobelgian ales are high in abv and
you drink it out of a littlegoblet, so you don't drink it in
a pint glass, um, so you drinkit in a goblet and it's very
(42:42):
like it depends on which one.
They have like blonde ales andthey have like the monk trappist
ale, which is like dark amberand it's kind of bready.
Okay.
Speaker 2 (42:53):
Not bretsky, but like bread, yeah, like bread.
Yeah, like a loaf, yeah, likeyeasty, like a loaf.
Speaker 1 (42:58):
Yeah, like the yeasty boys and it's just like it's
very good, it's very good, it'stasty, like I used to love those
ales, like back in the day andum, I was like, yeah, monks
still make this.
And, like also in Germany,there's Weinstephaner.
Speaker 2 (43:13):
Oh sure.
Speaker 1 (43:14):
Uh, Weinstephaner Vetus, which they?
They are like.
1040 AD is when they startedand they're still going, just
monks making beer for everybody.
Speaker 2 (43:24):
I guess that's your thing.
If you gotta swear off women,you just make a lot of wine and
beer.
Yep, yeah man.
Speaker 1 (43:29):
Totally.
I was just sad for the women,though.
What do they do?
The?
Speaker 2 (43:38):
nuns have to do that too.
The nuns don't get to make wine.
That's no fun.
Speaker 1 (43:42):
I'm sure they could.
Hopefully they can do something.
Speaker 2 (43:43):
I don't even know if they're allowed to drink what?
Speaker 1 (43:48):
Yeah, only the guys can drink.
Speaker 2 (43:49):
The only thing I'm going off of right now is the
sound of music.
Oh, okay.
I have no actual information onthis.
Speaker 1 (43:57):
I absolutely hate that movie.
Really, everyone says like, oh,you hate that movie, that sucks
.
It's not because of the movie,it's because of the situation I
was in.
Speaker 2 (44:04):
Oh no.
Speaker 1 (44:10):
My grandma?
Yeah, it's because thesituation I was in oh no, my
grandma in santa barbara, so I'dgo down to santa barbara every
now and then to visit mygrandparents and my mom's from
there, and so when I was downthere once or twice before when
I was younger, she was like, oh,we're gonna watch the sound of
music.
And I was like I don't want towatch the sound of music, it's
not something I want to watch.
I wanted to watch like sportsor you know whatever.
I was a little boy, I probablywanted to watch star wars, you
(44:30):
know, uh, for like the hundredthtime.
And she was like no, we'rewatching the sound of music.
And I was like what?
And so I had to sit down andwatch the sound of music and I
was like this I hate this moviebecause it was forced upon me.
Speaker 2 (44:47):
That's fair.
I mean, I never loved the Soundof Music.
It's a long movie.
I can't handle very long movies.
I get bored very easily.
Speaker 1 (44:54):
How long is it?
Like three hours.
Speaker 2 (44:56):
Yeah, sure.
Speaker 1 (44:57):
It's very long, I don't know.
Speaker 2 (44:59):
No, I don't think it's longer than three hours.
My husband loves it Cool.
Yeah, he used to watch it withhis mom.
Speaker 1 (45:09):
He's an only child, uh, but he he loves it.
Um, it was like their thing itwas.
He has a good attachment to it.
Speaker 2 (45:12):
Yes, absolutely yes, he has like the opposite, where
he was like he, like it bringsback great memories, yeah, um.
So, yeah, I've watched it.
And then a friend was recentlyin a local play production of it
, which was actually really cool, like nice.
It kind of like made me thinkabout like the fact that, like
you know, I think a lot ofpeople who are into wine it's
like a hobby of theirs that theydo potentially like create a
business out of it, you know,like create a podcast like this
(45:33):
out of it, um, but a lot oftimes it's not like their main
job, right, and it kind of mademe think of that when I'm
watching this play, because itwasn't like a professional.
Like these people are, likethis is their main job, like my
friend who was in it, like sheworks at google with me, okay,
and like she just does likeplays and musicals, like in her
and that's her hobby.
Yeah, that's pretty cool such afascinating like watching it
(45:53):
just be like, how are thesepeople like putting this all
together in like their side?
That's like a side hobby likeyeah, and like the kids were
amazing, because you know soundof music has the kids.
They had some kids that were init and I was just like very
impressed.
Speaker 1 (46:08):
That's interesting.
Speaker 2 (46:09):
Right Like but, then I thought about I'm like well,
that makes sense.
How many hours do you spend onyour wine business?
That isn't the thing thatbrings in, you know money every
day but like you, love doing it.
Speaker 1 (46:19):
True, I mean, how many hours do you spend?
Speaker 2 (46:29):
God, um, I've been trying to get better about it,
but I would say on average I'mnow working at my corporate job
just four days a week.
I've gone down to 80% there, soevery Friday is mostly a cork
and fizz day, so I usually getabout eight hours there.
And then I'm a morning person,so I like to wake up before my
job starts and get some workdone in the morning, probably a
couple hours.
Speaker 1 (46:46):
I wish I was a morning person.
Speaker 2 (46:47):
Well, the thing is I have to do it in the morning
because then when evening comesaround, I'm terrible at getting
anything done, like my brainjust stops working.
But I will try for a couplehours.
So I would say like on average,like 30 to 40 hours, probably
with cork and fizz, every week.
Speaker 1 (47:01):
Wow yeah.
Speaker 2 (47:02):
Yeah.
Speaker 1 (47:03):
That's like almost a full-time job.
Speaker 2 (47:05):
Yeah, I like doing it and you know I and, like you
said, like all the differentthings I'm doing, I'm very bad
at just like being, like okay,just focus on this thing.
Speaker 1 (47:12):
Yeah.
Speaker 2 (47:13):
I'm like, but what about that and that I mean?
Speaker 1 (47:17):
I have a lot of things I would love to do with,
uh, the platform you know, andgrow it to a certain thing and
then branch off into differentthings, and, like I have a
vision for sure, um, I mean, Ihave more things that like I've
always had like in the back ofmy brain I really want to do an
app at one point.
Speaker 2 (47:36):
I think it'd be super cool to create.
I have like a softwareengineering background, but I've
never done like a whole lot ofapp development.
Um, but that's what my degreeis in technically.
My bachelor's degree is softwareengineering oh cool um, but uh,
I really want to create an appthat, like, teaches people how
to taste wine yeah because Ifeel like there are a lot of
apps out there for, like,recording what wine you tasted
or for, like, keeping track ofthe wine, but like something
(47:59):
that would actually like you'reat the winery and like you're
tasting the wine and you want tolike be able to like remember
better the difference betweenall the different wines, yeah,
and you just want somethingsuper simple, very easy to use,
that you can just say, like itwas this color, it smelled like
this, this and this, and ittastes like and like it walk you
through it like acidity, that'slike saliva.
(48:19):
Try my drool test which is, likeyou know, testing the acidity
level and tannin.
It's what makes your mouth feeldry, like you have a cotton
ball in there like how does thewine feel?
You know when you have a sip ofyour wine and like walks you
through all that.
So then you actually have likea helpful recording of the wine,
yeah, and then you know at theend of the day when you've
tasted like 15 wines because youstopped at three wineries on
(48:40):
your day of wine tasting.
Speaker 1 (48:41):
You can remember what you tasted and you can go back
in oh, my gosh, how manywineries do you book, like what
you tasted and you can go backin.
Oh my gosh, how many wineriesdo you book like when you go
taste, if you're getting like aday of tasting?
Speaker 2 (48:51):
I mean top max three.
Speaker 1 (48:53):
Yeah, yeah.
Speaker 2 (48:53):
That's my suggestion for everybody.
I think when I first started Igot into like four or five.
But, I mean either.
You have to be spitting,because otherwise you're drunk
as heck by the third one.
And then I always try to dounique experiences at some of
them too, something to justbreak up, just the tasting.
(49:15):
So I'm always looking for onethat has a winery tour or a
vineyard tour, but justsomething, or even a pairing a
wine and food pairing of somesort, just to break it up.
Speaker 1 (49:27):
So I'm not just drinking the wine totally when I
went to valdemar, yeah, um,they had smash burgers oh yeah
it was lunchtime, like we were.
Uh, my girlfriend and I we havethe same birthday and we were.
That's fine.
Yeah, we were celebrating ourbirthday last year in walla
walla and she has a culinarybackground and she was a chef uh
(49:48):
, and she's in restaurantmanagement right now.
Speaker 2 (49:51):
Okay.
Speaker 1 (49:52):
And so she picks all the food areas and I pick all
the wine areas, and so we had avery fun time in Walla Walla.
Kinglet was still there,luckily.
Oh, I loved Kinglet.
Speaker 2 (50:04):
I was able to go there for the first wine retreat
and I was so sad when I sawthey closed.
Speaker 1 (50:08):
I was like that was my first, first ever tasting
menu experience oh yeah, thatwas wild to me.
I was like wait, so what shehad to explain to me?
So it's a tasting menu.
I was like so, like winetasting, they have a wine
tasting like menu so you canpick the wines you taste.
And she's like no, it's a foodtasting menu.
(50:28):
I'm like what does that mean?
Speaker 2 (50:30):
yes, I remember always seeing, like you know,
like before I ever had one, andjust seeing like videos of it
and just seeing like the littletiny portions they bring out and
being like how does that fillyou up?
But then when I've like doneone and I'm like, yeah, it does
because it's little.
Speaker 1 (50:45):
yeah, it's little, yeah, it's little.
Courses throughout.
Speaker 2 (50:48):
Yeah, I mean you're doing like eight of them you
know, and they're like fairlyrich and, yeah, no, I do love a
good, but then the thing ispairing wine with that and I
think what's really fascinatingI remember I did.
Was it a podcast or was it a?
Maybe I was just reading.
I'm like trying to rememberwhere I oh no, I was.
It was a podcast episode umwith but I'm blanking on her
(51:09):
name, she's the Australian wineJane Lopes Uh, she was a
sommelier, um, and she spentsome time.
I mean, she spent in the U?
S and like Chicago, new Yorkand then but spent a lot of time
in Australia.
She just wrote a book like theAustralian wine guide or
something like that um with herhusband.
Um, but she had talked aboutlike.
At a restaurant they used to doa mixed wine and non-alcoholic
(51:33):
pairing for their tasting menuokay, and I think that's genius
because could you imagine likeeight wines for each of the
eight dishes that you're tasting?
That's a lot like that would bea lot of wine, but instead you
could like so she has a mix.
Yeah, so it's like you do onewine, one non-alcoholic,
non-alcoholic one wine, onenon-alcoholic, so by the end of
(51:53):
it you've had like a pairingwith each one, but you're not
hammered yeah, I know sorel inseattle like cap hill kind of
area they do a wine pairing andwine is the only alcohol they
have, and it's all washingtonwines yes and then they have a
non-alcoholic cocktail pairingyeah as well.
I wonder if we do.
(52:13):
I need to convince them to dolike a little like mixy mix.
I'm like I want some wine, butI want a little bit.
Uh, I don't want to be totallydrunk by the end yeah, yeah, I
mean this.
Speaker 1 (52:22):
I don't think there's .
There's not wines with likeevery single course.
Speaker 2 (52:26):
Oh, okay.
Speaker 1 (52:26):
Because it's like 10 courses.
Speaker 2 (52:28):
Yeah.
Speaker 1 (52:29):
Like you go there, you get your first bites and you
get your splash of probablybubbles.
Yeah, yeah, and then to startbecause like, yeah, you get your
first bites on the table andthen your second course comes.
There's not a wine pairing withthat, but it's like a very
small kind of pop in your mouthsituation.
Sure, yeah, there's not a winepairing with that, but it's like
a very small kind of pop inyour mouth situation and the
next course comes, and then youget a wine pairing, and then
(52:50):
there's another one, and anotherone.
Speaker 2 (52:52):
I'm sure they balance it very well.
I don't want to like talk badlyabout their tasting.
I just I do love the idea oflike that's like.
The hardest thing I find withwine is that I do kind of hate
that it has alcohol.
Speaker 1 (53:04):
Sometimes I think the same thing I was, that it has
alcohol.
Speaker 2 (53:06):
Sometimes I think the same thing I was like I just
want to drink the wine becauseit's so good and I love the
stories behind it.
I'm so passionate about it andgosh dang it.
It has alcohol, so I need tolimit.
Speaker 1 (53:14):
I mean, there's so many times for me that I've had
like a tasting night at my house, like a wine night at my house,
and people bring like 10bottles of wine and you taste
through all of them and then yougo back to your favorites yeah,
and you're not pouring yourselfthem.
And then you go back to yourfavorites yeah, and you're not
pouring yourself a full glass.
Speaker 2 (53:30):
It's like a half glass, like this 20 little tiny
glasses, yeah.
Speaker 1 (53:33):
Yeah, but it adds up and at the end you're just like
completely trashed.
Yep, and I had that one time.
It was in Santa Barbara, Ithrew up so bad, I threw up, it
was in Santa Barbara, I threw upso bad, I threw up, oh God, it
was so bad.
And then I was like remembersitting on the bathroom floor.
I was like why does wine havealcohol in it?
(53:54):
I know.
Speaker 2 (53:54):
You're like, god damn it.
We actually one of the.
The way that I got into wineand how I started Cork and Fizz.
It actually started as a wineclub with friends, so I got into
wine after visiting WillametteValley and then I came back and
I wanted to try a bunch of wines.
I you know I wanted this to belike a thing, but I didn't want
to have to buy all the wine.
So I was like well, I'm kind ofnewish to Seattle, I think I'd
(54:15):
been here for about a year, um,and I'm like good way to make
friends and a good way to tastea lot of wine, start a wine
tasting club.
So I kind of brought togetherwe had friends that I met at
work, friends in the apartmentbuilding we were living in.
We had some friends we met atthe dog park and just like
brought everybody together andstarted this wine club and, like
every month you know, had atheme.
But our first night was aMonday night, I don't know why.
(54:41):
We thought that was a good ideaand you guys are working.
Speaker 1 (54:44):
We're working like regular corporate jobs.
Speaker 2 (54:46):
Yeah, yeah.
Yeah, and so I should say likecorporate jobs, like your
regular nine to five weekdaysRight.
Um, and so we all yeah, we allbrought a bottle of wine to
share.
It was a great night.
We all got hammered, we drankall the wine.
Um, and then I remember there'stwo stories.
There's the one that my husbandand I we had to take our dog
out for a walk.
So we take her out for a walkand we're in like a little
(55:08):
neighborhood, bryant and Seattle.
It's a very like family focusedneighborhood.
It's kind of where theuniversity is, but a little
further out from that, and we'rewalking our dog.
We walk by a car and we're likethose people are having sex in
their car right now.
Speaker 1 (55:21):
It was like 1am, so I'm sure they didn't think
anybody else was awake andwalking out, and we're just like
huh, interesting.
Speaker 2 (55:29):
We're also, you know, very drunk, so we're like is
that real?
Don't stare, don't stare, keepmoving.
Is that real Wait?
Speaker 1 (55:36):
You look harder.
What are they doing?
Speaker 2 (55:38):
And then, on our way back, my husband dropped the
keys and we didn't realize ittill we got to the door.
We were trying to get back intothe house.
We had to go back past thepeople having sex in their car
to go get the keys.
And then, yeah, the nextmorning I woke up and I'm just
like I think I'm.
Am I still drunk?
Can I drive to work right now?
So we've since learned one youdon't have wine night on a
(56:00):
monday night yeah, uh, I wassurprised that people agreed to
that.
If everyone has like like officejobs, then I'm like I guess we
were all thinking we'd besophisticated and it was wine,
so we can't get that drunk.
Right, right, yeah, wrong,wrong you can't?
Speaker 1 (56:13):
You absolutely can.
I mean most of the people at mytasting nights were industry.
Speaker 2 (56:19):
Oh sure, and so everyone had Mondays off.
Speaker 1 (56:21):
Yeah, so that, actually like yeah, so that
actually like it worked out, andmost people had Tuesdays off
too, yeah.
Speaker 2 (56:28):
No, that would make make more sense, that would
actually be one that would you'dactually be doing it on like a
Friday or Saturday night?
Speaker 1 (56:33):
Yeah, absolutely.
Um, it looks like that's thetime.
Speaker 2 (56:38):
That was easy, man.
Speaker 1 (56:41):
Um, thank you so much for coming on.
Thanks for having me.
Speaker 2 (56:43):
Thank you so much for coming on.
Thanks for having me.
Speaker 1 (56:44):
Everyone.
Please check out her linksbelow.
We link for her podcast.
Link for her wine tasting group.
Speaker 2 (56:53):
And it's all virtual, right, the virtual, yeah, the
Wine Tasting Club is all virtual.
Speaker 1 (56:57):
And then you have events.
Speaker 2 (56:58):
You have an event page.
Events and private tastings,yeah.
Speaker 1 (57:00):
I'm going to scour her website and I'm going to
bring all the links to the shownotes.
Also her social, please follow.
Thank you for listening.
Thank you for being here.
Grab a splash of wine andcheers me real quick.
No-transcript.
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