May 12, 2024 • 29 mins
Ever wondered how a whisper of citrus or a hint of oak can transport you to the heart of the Loire Valley? We embark on a sensory journey through the essence of blind wine tasting, revisiting our inaugural episode's challenge, with a twist. Your ears will be treated to the unexpected twists of our tasting notes, with the muted aromatics of an Alta Sellers Sauvignon Blanc that played hide and seek with our senses, and a Chardonnay that whispered of its Burgundian lineage, courtesy of Dominique Lafon. As we savor these revelations, we weave in personal tales that bind us to these bottles, bringing the experience closer to heart.
Raise your glass to the melody of wine and music intertwining, as we draw parallels between the delight of uncovering a wine's origin and Taylor Swift's triumph in re-recording her albums. Swift's legal acumen and connection with her fans echo the empowerment and education we find in the world of wine. As summer approaches, we share our bubbling excitement for upcoming dialogues with the creative vintners behind Upside Down Wines and Armor Wines, and our planned excursion to Santa Barbara. So, pour yourself a glass and join us for stories drenched in wine lore and the palpable anticipation of a season filled with interviews, explorations, and the joy of shared discoveries. Cheers to that!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Okay, all right, all right, all right, we are back
with our jabroni gang.
All right, all right, all right.
It's your host, jazzy J, and myco-host, wine Wonder Boy aka.
E-gang.
Speaker 2 (00:21):
FKA, what up, what up .
Speaker 1 (00:26):
So in the first episode we did a blind tasting.
We did we did so I guess wecould give notes on them now.
Speaker 2 (00:40):
Yeah, actually, let's do some notes.
Speaker 1 (00:43):
So what are you?
What key are we in?
Speaker 2 (00:44):
C major what, what are you?
What key are we in?
Speaker 1 (00:47):
What C major?
What glass are you?
Yeah, you have the Saab Blanc.
This is.
Speaker 2 (00:50):
Saab EB right now.
So, alta, sorry, this dumpbucket's in the way, so we'll
just do away with it, explain,explain.
Speaker 1 (00:59):
So I brought the Alta Saab Blanc and let's explain
what you went through when youwere tasting this as a blind
tasting.
Speaker 2 (01:08):
So whenever I'm blind tasting, I'm always a detective
, right.
That's like the whole point ofdoing a blind tasting is putting
your experience and yourknowledge to the test and trying
to figure out what the hell isinside your glass.
So I was looking for clues Anyclue you can get a hold of,
(01:30):
that's what I was looking for.
So I was looking for oak, I waslooking for super aromatic
things, aromas.
I was looking for superaromatic aromas and I honestly
couldn't find it, and I stillcan't in this one.
So it is not a quintessentialSauvignon Blanc.
(01:53):
I think it was picked very early, and where aromatics really
play a role is you pick at acertain point.
The riper the grape, the morearomatic it'll be, but also the
more boozy it'll be.
So you have to be correct onyour picking dates.
And really, where the aromaticscome through is during
(02:14):
fermentation.
That's where most of theexpression of the wine is going
to come out, and so the more youmanipulate the wine after it
turns to wine, um, the the lesscharacter you're going to get
out of it, um.
(02:34):
So that's why people will dothings to the juice before they,
you know, uh, ferment it.
So because of fermentationgives you your aromatics and all
of your tasting profiles andwhatnot.
But yeah, this was very muted.
I couldn't really get much outof it.
Um, this reminded me more of asancerre style sauvignon blanc
(02:54):
that's in the loire valley.
That's where sauvignon blanccomes from.
Speaker 1 (02:58):
Um, I was he went originally with a chin Blanc and
a stainless Chardonnay, kind ofwas his guess.
Speaker 2 (03:06):
Yeah, a stainless, both Chenin and Chardonnay New
World.
I thought it was fromWashington.
It is from Washington, but atleast I was right on the vintage
.
So yeah, this really tricked mea little bit.
I thought I got a little bit ofwoolly character and so I kind
of went along with that.
(03:26):
Um, but yeah, I was wrong.
Speaker 1 (03:30):
Um, yeah, so this is a 2022 saw Blanc from Alta
sellers, which, funny enough, isright down the road and in the
old uh firehouse here in Manson,washington, in the Lakeland,
ava.
So this is one that I wascurious if he would get, knowing
that he's been there multipletimes.
(03:52):
Um, but so I I kind of kept italmost too easy where he does
blind tastings, enough that Iwas like wonder if I just like
make it so easy that he's gonnaoverthink this.
And it's exactly what happened,which was great.
Speaker 2 (04:14):
I mean, that was the whole purpose of me bringing
this honestly, knowing what itis now and also tasting it, I
still wouldn't have guessedSauvignon Blanc on it, because
this variety doesn't reallyspeak to me in that way, but
yeah you know, it's just a verysimple wine where it doesn't
have a lot of aromatic qualitiesto it for an aromatic grape
(04:37):
variety.
Um, and so it doesn't really.
I'm not faulting the winemakerat all for it, but, um, my
mistake, um that.
I didn't get it rightemaker atall for it.
But my mistake that didn't getit right.
It's stupid.
But yeah, I still wouldn'tguess Sauvignon Blanc with it.
But it is more a Sancerre whereit's kind of more mineral.
(04:58):
But still I didn't get verymuch mineral quality to it.
Speaker 1 (05:01):
All right, you want to give us the tasting notes,
now that you know what it is.
Speaker 2 (05:06):
Yes, I still think it's SO2-y, like it burns the
nose a little bit.
Speaker 1 (05:10):
It does have a little SO2.
Speaker 2 (05:11):
That's not what's in my glass, so yeah, but I think
my notes are still the same.
They haven't really changed.
Like there's not much on thenose on it on the nose on it,
(05:32):
but yeah I am, there's more thatmineral kind of thing going for
it.
But I'm not getting like verymuch now that I know what it is.
I my palate's kind of pickingup the gooseberry like slightly,
but not much yeah um, but yeahanyways all right, so then you
brought the Chardonnay.
Yeah.
Speaker 1 (05:45):
Do you want to tell about that one?
Speaker 2 (05:47):
Yeah, dominique Lafon , one of the best winemakers in
Burgundy, arguably, I guess, oneof the most well-known.
Speaker 1 (05:57):
Yeah.
Speaker 2 (06:00):
I would say that One of my friends knows him pretty
well, which is kind of cool.
I had this bottle with my buddy.
He's from France, so that's whythey know each other, but my
buddy is from the Loire Valleyoriginally.
Speaker 1 (06:15):
Oh cool, that's awesome.
Speaker 2 (06:17):
And so, if you know French geography which I
shouldn't assume that peopleknow this but Loire Valley is on
the Atlantic Ocean, so it's onthe west coast of france.
It's north of bordeaux.
I don't know how many miles andI don't know how many hours,
because I've never driven it,but it looks like four on the
map to me, but it could be likefive or six no, I mean france is
(06:42):
smaller than Texas.
Yeah.
Speaker 1 (06:45):
Is it yeah?
Speaker 2 (06:46):
I didn't know that.
Speaker 1 (06:46):
Yeah, fun fact.
Speaker 2 (06:49):
Yeah, so it's probably like three hours north
of Bordeaux, okay, and Burgundyis on the complete other side,
so the east side of France, kindof east southeast of Loire.
Speaker 1 (07:08):
Okay.
Speaker 2 (07:11):
Over some mountains, Central Massif Mountains if you
will.
Next to the Sune River, on theSune River, but it's fairly cool
over there.
It's continental cool.
I would say it's kind ofmid-range.
It cool over there.
It's continental cool, okay, um, I would say it's kind of mid
range, it's not.
It does snow there.
Speaker 1 (07:29):
Okay.
So, so when I blind tasted this, I instantly picked up on the
barrel.
Um, it is a golden like a has agreen tint to it.
So it is golden but there is agreen like like edge to it,
almost.
Yeah, I did pick up instantlyon that barrel.
Speaker 2 (07:54):
Yeah, and then, right when I it's pretty Leezy too,
like there's some like Lee'scharacter.
Speaker 1 (07:59):
Yeah, totally.
Like bread brioche kind ofthing, yeah, totally, like bread
, brioche kind of thing.
Yeah, totally.
And then so for me, I anytime Ithink barrel, I like instantly
go to Chardonnay.
Yeah, and I felt like I didthat with this one.
(08:19):
I was like I don't want toexclude anything else but barrel
.
I think chardonnay, yeah, um,especially with my whites yeah,
that's fair um, I definitely hadlike a little butterscotch
flavor to it yeah, there isdefinitely just that general
(08:41):
buttery flavor um.
Speaker 2 (08:43):
The last time I had this it wasn't like that at all.
It wasn't butterscotchy, it waslazy still, but it wasn't
butterscotchy.
But it's a 2019.
It has a little bit ofoxidation, so that would make
sense to me.
When I first had it it was 20,just after the pandemic 21 oh,
(09:06):
wow, um, let's get a little.
Speaker 1 (09:12):
I mean, there's this little sourness there sour maybe
a little sour apple, like alight sour green apple on it.
I get it on the edges of thepalate.
Speaker 2 (09:23):
He might have done partial malolactic, then, don't
he?
Maybe, but it is acid-driven.
Speaker 1 (09:31):
Yeah.
Speaker 2 (09:32):
I mean not acid-driven.
There is enough acid there thatcares to the palate.
It's not like the SauvignonBlanc acid.
Speaker 1 (09:37):
Okay, yeah, oh, yeah totally.
Speaker 2 (09:39):
Yeah acid.
Speaker 1 (09:49):
Okay, yeah, yeah, oh yeah, totally yeah, um, but yeah
, so I, um, I said a 2020chardonnay.
Um, I originally thought it wasfrom the new world warm climate
, but I was wrong there.
I was close on the year, but Inailed the great variety you did
I I know my Chardonnays.
Speaker 2 (10:02):
I thought I'd bring this one out, because I don't
think you've ever had an OldWorld Chardonnay before.
Speaker 1 (10:08):
Yeah, I don't know if I have.
Speaker 2 (10:10):
So yeah, I thought it would be fun.
Speaker 1 (10:12):
I'm like all right.
Speaker 2 (10:12):
Let's give her something new that she hasn't
had before.
Yeah, totally, it's kind ofwhat blind tasting is all about
so you.
You know it's all about newexperiences and education so,
just like your new experiencewith the taylor swift era era's
video yeah so I'll put it thisway I'm I am not a taylor swift
(10:33):
hater, but I'm also not a taylorswift fan okay either I just
don't really like chart toppingpop music because I think it's
mostly superficial for the mostpart.
but Taylor does have a lot ofmeaning in her songs, Certain
songs.
Speaker 1 (10:47):
I feel like the ones that she's altering now are like
in her Red Albums or Taylor'sversion.
Speaker 2 (10:55):
Oh, the Taylor's versions.
Yeah, Super smart though,Because she was locked in on a
record contract that owned allher masters and she put in a lot
of work to recreate andre-record those songs so she can
have the masters on those songsyeah so I didn't know it worked
that way in the record industry.
(11:16):
She must have had a lawyerreally dissect that fucking
contract and saying like, hey,if you re-record these, you own
the masters outright and she'slike done yeah I'm gonna
re-record all of them, songsalready written, let's just
re-record them yeah she's like Iplay them live yeah
Speaker 1 (11:32):
enough so he is.
She's amazing.
I mean, she is a businesswoman.
Yeah, her cat is worth morethan travis kelsey.
Speaker 2 (11:44):
That's why I heard the insurance and insane, yeah,
insane.
Speaker 1 (11:50):
Yeah, I mean not to not that this is very wine
related, but so tell me aboutyour experience watching the
heiress tour so I so yeahactually me and your girl went
to the theater and watched it.
Yeah, um, we sang our littlehearts out.
Or I sang my little heart out,yeah, and then ran across the
street and got a tequila shotand then ran back in and sang my
(12:12):
little heart out again um, butwhat a babe.
Not only was she just looks good, she looks happy, but also her
performance was yeah, herperformance is really.
Speaker 2 (12:30):
That's what stuck out to me the most.
It was like songwriting isgreat.
She's an awesome songwriterbeautiful songwriter, um, um,
but it's the stage design.
Is the stage design, um, theperformance itself?
Like I, it's like a three hourconcert, yeah, and so you have
(12:53):
to have so much stamina andendurance in order to pull that
off.
Speaker 1 (12:59):
Did you hear how she trained for it?
Speaker 2 (13:01):
No.
Speaker 1 (13:02):
Apparently so.
She made a playlist of all thesongs that she would be
performing and she would go on arun yeah, and she would run
until that playlist was done.
That's how she trained.
Speaker 2 (13:17):
That's what Beyonce does, so the way.
Beyonce trains for her tours isshe sings while she's running
in high heels?
Speaker 1 (13:29):
Because Beyonce does a lot of dancing oh yeah.
Speaker 2 (13:32):
Taylor doesn't do as much dancing as she does.
Speaker 1 (13:34):
I feel like she did more in this one, though Taylor
can't really dance that well,but I feel like she did more
things in this one compared toshe was active.
Speaker 2 (13:43):
Very active, definitely very active.
And the stage designs, theaesthetics, they're on point.
Speaker 1 (13:51):
Just because you sing doesn't mean you need to be a
dancer at the same time.
Speaker 2 (13:54):
No, it doesn't Not at all?
Not at all.
Speaker 1 (13:58):
Some people just have two left feet, and that's okay.
Yeah, yeah, taylor isdefinitely a white girl, that's
a fact, but she crushed it.
Yeah, okay, but back to you.
What your experience?
Speaker 2 (14:12):
the whole oh, that's all.
It was like.
Uh, it was a performance.
It was how active she was andhow, um, I was surprised she did
, like I think, five songs andthen she was talking to the uh,
the audience, and it was justher and her guitar.
So it was a stripped downversion of yeah, one of her
earlier songs that came out whenI was in high school.
(14:34):
Um, and I was surprised in howlike the timbre of her voice.
Timbre is texture and color.
It's a musical term for textureand color.
The timbre of her voice wasvery fresh still, so her voice
wasn't raspy at all, it wasn'tlike, it didn't sound like she's
been singing five songs.
Speaker 1 (14:55):
Yeah.
Speaker 2 (14:55):
I know when I'm doing car karaoke and I'm singing my
heart out for five songs.
I'm just like yeah, likecoughing the whole time yeah so
um even though I still think I'ma professional.
I'm not, there is that too, but, um, yeah, it was.
It was very impressive man itwas.
(15:16):
I've never really been a taylorswift fan um, except for her
first album, I think, but she isa great songwriter and a great
performer.
Speaker 1 (15:26):
Yeah, she in general, I think, just crushes it.
She does a wonderful jobperforming, but also she's such
an influencer for not onlypeople my age still, but even to
the younger generations.
Like boss up, little girls,like you can do anything you'd
(15:48):
put your heart to.
Speaker 2 (15:49):
Yeah.
Speaker 1 (15:50):
Um, and I think this generation needs some positive
influence where she, she's sucha girl's girl.
And that's another thing I loveabout her is like people that
aren't girls, girls like, justnot a fan as much like I want to
see all my friends and familysucceed yeah and why would I try
(16:18):
to bring you down?
Like there's no competition, sowhy would you even try to bring
me down?
Speaker 2 (16:25):
Yeah.
Speaker 1 (16:28):
But she does a really good job of doing that, but
also even talking to the crowd,like she's very good at like
yeah, she's performing, butshe's watching what's happening
out there.
Speaker 2 (16:43):
Yeah.
Speaker 1 (16:45):
I know there's a couple times where she stopped
her concerts and was like getthat person water or do this or
that.
Yeah, and that's whatperformers should be doing.
Speaker 2 (16:59):
She's got it, man, she's got it.
Speaker 1 (17:00):
Yeah, yeah, yeah.
So we were going to talk aboutnow that we're back on to actual
wine education here Indeed, alittle bit about the new world
and old world.
I think we should discussdifferent styles, different
(17:26):
styles, different, um, great.
It's also a great way, when youdo blind taste or if you're
just tasting in general, ofunderstanding a new world wine
and an old world wine where,like for me today, like I, I
don't taste old world wines veryoften um, and you know how can
I tell the difference?
Speaker 2 (17:45):
yeah.
So nowadays the lines aregetting more blurred as far as
telling the difference.
There used to be a starkdifference where new world wines
were more fruity and fruitforward and old world wines had
more earth or gaminess orcomplexity.
(18:06):
So one thing I'll give anexample of Bordeaux versus the
US.
So Cabernet Sauvignon, forexample, you have a Cab Sauv
from Bordeaux, the tannins willbe kind of more rustic, it'll
(18:28):
taste a little rustic if thatmakes any sense at all, that's
the only terms I really know howto put it in Versus a Napa Cab,
for example, very fruit-forward, baked fruit, a lot of oak
influence.
You can tell that the oak isthere.
New World producers like newoak a lot, especially for Cab
(18:52):
Sauv.
And so when there's this brandnew oak flavor or aroma like
vanilla and baking spices andclove, and then it has, like
black current uh aromas andconcentrated fruit flavors, you
know that's a new world wine andthe new world consists of the
(19:14):
us, of a australia us of a theus of fucking a dude, um the us,
australia, new zealand, southafrica, um, and pretty much
anywhere that the roman empiredidn't conquer so okay canada,
(19:35):
mexico, argentina chile costarica doesn't make wine yeah,
they do um, they do sure they'resuper fucking close to the
equator they sure do.
Speaker 1 (19:48):
I was looking at it recently and they definitely
have been there interesting Iknow mexico has some um and uh.
Speaker 2 (19:56):
Valladolpe, um.
They have some vineyards overthere.
Speaker 1 (20:01):
I haven't had a good mexican wine, though, to be
honest it would be fun to like,during some of our episodes,
pick a region.
We can have our little map andjust like I'll point somewhere
and we can specify what grapesare known there.
Yeah, start, you know,educating our viewers that way
(20:25):
yeah that'd be fun our viewersthat way like you know, what
does new zealand like what?
What do they focus on?
And yeah, grapes and stuff likethat.
Speaker 2 (20:37):
So yeah, new zealand is mostly sauvignon blanc and
pinot noir yeah, um at leastthat's what they export most,
but they do have some sar andcabs that they don't really
export.
Speaker 1 (20:47):
Yeah.
So yeah there's certain yeahSyrah.
I've seen they actually Do someSyrah over there.
Yeah, do.
Speaker 2 (20:55):
Yeah, it's a cool climate, kind of Syrah.
Speaker 1 (20:57):
Yeah.
Speaker 2 (20:57):
It's really interesting.
I haven't had it, but the ideais very interesting to me and I
mean that's so interesting toobecause a lot of new world
outside of the U?
S.
They export a certain amountbut like their highest quality
stuff they don't export.
Like Australia, new Zealand,chile, especially Chile, and
(21:20):
Argentina like you, and SouthSouth Africa like you won't get
a better wine than a localboutique winery there you know
like they're not going to exportthat.
So there are some really reallygood um wines that they do
export from those areas, but uh,most of what they export is
(21:43):
just like a lot of bulk stuff.
You know, so it's, you know,trying to make bank on that.
But yeah, I don't know.
It's really interesting I Iunderstand the reason behind it
um but, yeah, it's crazy likethey mostly just consume all
their local wines.
Speaker 1 (22:00):
They don't really go outside of that that often I and
I mean I could see thatespecially the whole concept of
importing and exporting is ahuge, huge deal, especially with
wines and coming from boutiquewines yeah, I mean, they're all
(22:23):
generally family owned, they'relittle.
Speaker 2 (22:26):
Well, the Old World market has been like exclusively
exporting, like they exporttheir best stuff to the us which
I could see because we're thesome of the biggest, heaviest
drinkers in the world, believeit or not.
Speaker 1 (22:45):
Well, I don't blame.
Yeah, obviously, yeah, um, theygive me a reason to drink um
but yeah, no, I think that wouldbe really fun.
It's maybe next, next week,I'll grab a random wine and we
can talk about that region, yeah, and start focusing on the
general map and kind of go intothat yeah, I will be in will be
(23:07):
in Santa Barbara next week, soI'm doing a podcast there.
Oh, that's right.
Well, next time we're togetherthat will be our topic.
Yeah, gosh, that means you knowour viewer.
This won't be released untilprobably right after Easter.
So happy St Patrick's andEaster to everybody.
Speaker 2 (23:29):
Yeah.
Speaker 1 (23:31):
I'll be on a trip somewhere.
I'm not going to say it now,but yeah, I'll be on a trip.
Speaker 2 (23:40):
Nice.
Speaker 1 (23:41):
That is not a wine region.
Speaker 2 (23:43):
Oh, not a wine region .
No, oh, you're not going toGreece.
Speaker 1 (23:46):
Huh, not going to Greece?
No, that's 2025.
Oh my bad, that's right this isa surprise trip for my
significant other nice and it isnot a not even close.
I'll tell you after we go offthe air, wrap this up um, I
think I've already told you this, though it's for his birthday.
Speaker 2 (24:10):
You might have, but you tell me about so many trips
that you go on that they all getblurred to me.
Speaker 1 (24:16):
You go on so many trips all the time I'm envious.
Speaker 2 (24:19):
I'm so envious.
Speaker 1 (24:21):
I'm glad I'm the friend, that's when you call me.
I'm like, hey, I'm in.
Speaker 2 (24:25):
Jamaica.
Speaker 1 (24:26):
Jamaica.
I'm in Jamaica, I Jamaica.
I'm in Jamaica.
I'd love to go to Jamaica.
Speaker 2 (24:30):
Dude, I want some fucking jerk chicken, is what I
want?
Some Jamaican jerk chicken.
Be, fire, be, so fire.
Speaker 1 (24:39):
Yeah, I won't, yeah, but yeah.
So I guess really the next timewe'll see if people is or see
wow, I won't see, see you for awhile in a couple episodes yeah,
because you're leaving oryou're not going to be here in
two weeks.
Speaker 2 (24:59):
Two weeks, yeah, damn so I gotta figure out what I'm
gonna do for that episode.
Speaker 1 (25:04):
We'll figure it out.
We'll figure it out for youguys do something well, now that
it's beautiful out yeah it's,you know, not a bad life anymore
yeah um well, what else were wegonna talk about?
We still got five minutes.
Speaker 2 (25:22):
I thought those things, those topics, were gonna
go further yeah um I hopeeverybody's enjoying their merch
.
If they have merch, we'veactually had quite a few people
yeah, um, by the time this comesout, we'll have tank tops
available.
So go and cop those tank topsfor the spring and summertime
(25:44):
bro bro tank.
Bro tank.
Speaker 1 (25:47):
Bro tank.
Speaker 2 (25:48):
Bro tanks.
Speaker 1 (25:49):
It's my workout running tanks.
Speaker 2 (25:52):
There you go.
Yeah, we're going to be doing alittle bit of different kind of
style.
Yeah, it's not going to be thetypical bung pod logo.
We're going to go somethingdifferent for the summertime,
something fun.
Speaker 1 (26:04):
Good, I'm ready.
Speaker 2 (26:06):
Yeah.
Speaker 1 (26:08):
I'm super ready.
Yeah, um, yeah.
Well, I hope you guys areenjoying it.
Let us know if there's anythingwe can do.
We're gonna actually have acouple different um podcasts.
We have a virtual one coming upwith someone very special.
Speaker 2 (26:26):
Yes, we are.
Speaker 1 (26:28):
And that will be exciting.
I'm really excited about thatone.
Speaker 2 (26:34):
Yeah, I'll tell you who it is for the Jabroni gang,
because you guys pay for thiskind of stuff.
Speaker 1 (26:40):
Yeah.
Speaker 2 (26:40):
I'll give you a sneak peek.
It is Paige Comrie.
She is known on Instagram asWineWithPaige page.
She was just named as a topwine influencer of the year.
She got a little award, whichis awesome.
Um, she's rad.
She's based in napa, so it'sgoing to be a remote call.
She's adorable.
(27:01):
She's awesome.
She did come to our arearecently, which is how we got
connected.
She's super nice.
Yeah, really cool.
Speaker 1 (27:10):
I can't wait to pick her brain Literally so sweet.
Speaker 2 (27:12):
There's so many questions about influencing that
I want to ask.
Speaker 1 (27:15):
I'm so excited, yeah.
So yeah, you'll be seeing usactually getting that interview
and you'll be going down toSanta Barbara and getting a
couple interviews, I'm guessing.
Speaker 2 (27:28):
One.
Yeah, I'm guessing One.
Yeah, I think I only have timefor one.
I'll only be there for like twonights or whatever.
Speaker 1 (27:34):
Cool, yeah, and we just have some good things
coming up and we'll try to startscheduling some more interviews
with people.
Now that it's getting sunny,it's a lot easier for us,
especially traveling, yeah, um,that's huge.
So, yeah, that's kind of theplan, you guys yeah, we have one
(27:58):
coming up.
Speaker 2 (27:59):
I'm um.
We're scheduling seth kitskyfrom upside down wines um this
summer.
Um, he's super busy in april.
He really wants to do thepodcast, so it'd be cool to have
him on yeah um, we have a lotof.
We have a lot of, uh, a lot ofthings in common, me and him.
We both are huge hip-hop fans.
(28:20):
Um, a lot of his wine releasesare.
They have hints and winks tohip-hop, um artists that he
loves a lot, from pusha t to drdray to rick ross and jay-z.
It's pretty fucking sick.
Speaker 1 (28:38):
And then, um, we're hopefully getting tyler armor
from armor wines and when,actually on here too cool so
yeah I'm just here to look goodboom, boom, boom and interview
cool people and drink great wine.
Hell yeah, so well.
Thanks you guys.
Um, sorry, this was kind of ashort episode, but we're we're
(29:03):
excited for what the summer hasto bring yeah so awesome,
absolutely well cheers.
I'm excited for what the summerhas to bring.
Yeah, so Awesome, absolutelyWell Cheers.
Thank you.
Okay, all right, all right, all right, we are back
with our jabroni gang.
All right, all right, all right.
It's your host, jazzy J, and myco-host, wine Wonder Boy aka.
E-gang.
Speaker 2 (00:21):
FKA, what up, what up .
Speaker 1 (00:26):
So in the first episode we did a blind tasting.
We did we did so I guess wecould give notes on them now.
Speaker 2 (00:40):
Yeah, actually, let's do some notes.
Speaker 1 (00:43):
So what are you?
What key are we in?
Speaker 2 (00:44):
C major what, what are you?
What key are we in?
Speaker 1 (00:47):
What C major?
What glass are you?
Yeah, you have the Saab Blanc.
This is.
Speaker 2 (00:50):
Saab EB right now.
So, alta, sorry, this dumpbucket's in the way, so we'll
just do away with it, explain,explain.
Speaker 1 (00:59):
So I brought the Alta Saab Blanc and let's explain
what you went through when youwere tasting this as a blind
tasting.
Speaker 2 (01:08):
So whenever I'm blind tasting, I'm always a detective
, right.
That's like the whole point ofdoing a blind tasting is putting
your experience and yourknowledge to the test and trying
to figure out what the hell isinside your glass.
So I was looking for clues Anyclue you can get a hold of,
(01:30):
that's what I was looking for.
So I was looking for oak, I waslooking for super aromatic
things, aromas.
I was looking for superaromatic aromas and I honestly
couldn't find it, and I stillcan't in this one.
So it is not a quintessentialSauvignon Blanc.
(01:53):
I think it was picked very early, and where aromatics really
play a role is you pick at acertain point.
The riper the grape, the morearomatic it'll be, but also the
more boozy it'll be.
So you have to be correct onyour picking dates.
And really, where the aromaticscome through is during
(02:14):
fermentation.
That's where most of theexpression of the wine is going
to come out, and so the more youmanipulate the wine after it
turns to wine, um, the the lesscharacter you're going to get
out of it, um.
(02:34):
So that's why people will dothings to the juice before they,
you know, uh, ferment it.
So because of fermentationgives you your aromatics and all
of your tasting profiles andwhatnot.
But yeah, this was very muted.
I couldn't really get much outof it.
Um, this reminded me more of asancerre style sauvignon blanc
(02:54):
that's in the loire valley.
That's where sauvignon blanccomes from.
Speaker 1 (02:58):
Um, I was he went originally with a chin Blanc and
a stainless Chardonnay, kind ofwas his guess.
Speaker 2 (03:06):
Yeah, a stainless, both Chenin and Chardonnay New
World.
I thought it was fromWashington.
It is from Washington, but atleast I was right on the vintage
.
So yeah, this really tricked mea little bit.
I thought I got a little bit ofwoolly character and so I kind
of went along with that.
(03:26):
Um, but yeah, I was wrong.
Speaker 1 (03:30):
Um, yeah, so this is a 2022 saw Blanc from Alta
sellers, which, funny enough, isright down the road and in the
old uh firehouse here in Manson,washington, in the Lakeland,
ava.
So this is one that I wascurious if he would get, knowing
that he's been there multipletimes.
(03:52):
Um, but so I I kind of kept italmost too easy where he does
blind tastings, enough that Iwas like wonder if I just like
make it so easy that he's gonnaoverthink this.
And it's exactly what happened,which was great.
Speaker 2 (04:14):
I mean, that was the whole purpose of me bringing
this honestly, knowing what itis now and also tasting it, I
still wouldn't have guessedSauvignon Blanc on it, because
this variety doesn't reallyspeak to me in that way, but
yeah you know, it's just a verysimple wine where it doesn't
have a lot of aromatic qualitiesto it for an aromatic grape
(04:37):
variety.
Um, and so it doesn't really.
I'm not faulting the winemakerat all for it, but, um, my
mistake, um that.
I didn't get it rightemaker atall for it.
But my mistake that didn't getit right.
It's stupid.
But yeah, I still wouldn'tguess Sauvignon Blanc with it.
But it is more a Sancerre whereit's kind of more mineral.
(04:58):
But still I didn't get verymuch mineral quality to it.
Speaker 1 (05:01):
All right, you want to give us the tasting notes,
now that you know what it is.
Speaker 2 (05:06):
Yes, I still think it's SO2-y, like it burns the
nose a little bit.
Speaker 1 (05:10):
It does have a little SO2.
Speaker 2 (05:11):
That's not what's in my glass, so yeah, but I think
my notes are still the same.
They haven't really changed.
Like there's not much on thenose on it on the nose on it,
(05:32):
but yeah I am, there's more thatmineral kind of thing going for
it.
But I'm not getting like verymuch now that I know what it is.
I my palate's kind of pickingup the gooseberry like slightly,
but not much yeah um, but yeahanyways all right, so then you
brought the Chardonnay.
Yeah.
Speaker 1 (05:45):
Do you want to tell about that one?
Speaker 2 (05:47):
Yeah, dominique Lafon , one of the best winemakers in
Burgundy, arguably, I guess, oneof the most well-known.
Speaker 1 (05:57):
Yeah.
Speaker 2 (06:00):
I would say that One of my friends knows him pretty
well, which is kind of cool.
I had this bottle with my buddy.
He's from France, so that's whythey know each other, but my
buddy is from the Loire Valleyoriginally.
Speaker 1 (06:15):
Oh cool, that's awesome.
Speaker 2 (06:17):
And so, if you know French geography which I
shouldn't assume that peopleknow this but Loire Valley is on
the Atlantic Ocean, so it's onthe west coast of france.
It's north of bordeaux.
I don't know how many miles andI don't know how many hours,
because I've never driven it,but it looks like four on the
map to me, but it could be likefive or six no, I mean france is
(06:42):
smaller than Texas.
Yeah.
Speaker 1 (06:45):
Is it yeah?
Speaker 2 (06:46):
I didn't know that.
Speaker 1 (06:46):
Yeah, fun fact.
Speaker 2 (06:49):
Yeah, so it's probably like three hours north
of Bordeaux, okay, and Burgundyis on the complete other side,
so the east side of France, kindof east southeast of Loire.
Speaker 1 (07:08):
Okay.
Speaker 2 (07:11):
Over some mountains, Central Massif Mountains if you
will.
Next to the Sune River, on theSune River, but it's fairly cool
over there.
It's continental cool.
I would say it's kind ofmid-range.
It cool over there.
It's continental cool, okay, um, I would say it's kind of mid
range, it's not.
It does snow there.
Speaker 1 (07:29):
Okay.
So, so when I blind tasted this, I instantly picked up on the
barrel.
Um, it is a golden like a has agreen tint to it.
So it is golden but there is agreen like like edge to it,
almost.
Yeah, I did pick up instantlyon that barrel.
Speaker 2 (07:54):
Yeah, and then, right when I it's pretty Leezy too,
like there's some like Lee'scharacter.
Speaker 1 (07:59):
Yeah, totally.
Like bread brioche kind ofthing, yeah, totally, like bread
, brioche kind of thing.
Yeah, totally.
And then so for me, I anytime Ithink barrel, I like instantly
go to Chardonnay.
Yeah, and I felt like I didthat with this one.
(08:19):
I was like I don't want toexclude anything else but barrel
.
I think chardonnay, yeah, um,especially with my whites yeah,
that's fair um, I definitely hadlike a little butterscotch
flavor to it yeah, there isdefinitely just that general
(08:41):
buttery flavor um.
Speaker 2 (08:43):
The last time I had this it wasn't like that at all.
It wasn't butterscotchy, it waslazy still, but it wasn't
butterscotchy.
But it's a 2019.
It has a little bit ofoxidation, so that would make
sense to me.
When I first had it it was 20,just after the pandemic 21 oh,
(09:06):
wow, um, let's get a little.
Speaker 1 (09:12):
I mean, there's this little sourness there sour maybe
a little sour apple, like alight sour green apple on it.
I get it on the edges of thepalate.
Speaker 2 (09:23):
He might have done partial malolactic, then, don't
he?
Maybe, but it is acid-driven.
Speaker 1 (09:31):
Yeah.
Speaker 2 (09:32):
I mean not acid-driven.
There is enough acid there thatcares to the palate.
It's not like the SauvignonBlanc acid.
Speaker 1 (09:37):
Okay, yeah, oh, yeah totally.
Speaker 2 (09:39):
Yeah acid.
Speaker 1 (09:49):
Okay, yeah, yeah, oh yeah, totally yeah, um, but yeah
, so I, um, I said a 2020chardonnay.
Um, I originally thought it wasfrom the new world warm climate
, but I was wrong there.
I was close on the year, but Inailed the great variety you did
I I know my Chardonnays.
Speaker 2 (10:02):
I thought I'd bring this one out, because I don't
think you've ever had an OldWorld Chardonnay before.
Speaker 1 (10:08):
Yeah, I don't know if I have.
Speaker 2 (10:10):
So yeah, I thought it would be fun.
Speaker 1 (10:12):
I'm like all right.
Speaker 2 (10:12):
Let's give her something new that she hasn't
had before.
Yeah, totally, it's kind ofwhat blind tasting is all about
so you.
You know it's all about newexperiences and education so,
just like your new experiencewith the taylor swift era era's
video yeah so I'll put it thisway I'm I am not a taylor swift
(10:33):
hater, but I'm also not a taylorswift fan okay either I just
don't really like chart toppingpop music because I think it's
mostly superficial for the mostpart.
but Taylor does have a lot ofmeaning in her songs, Certain
songs.
Speaker 1 (10:47):
I feel like the ones that she's altering now are like
in her Red Albums or Taylor'sversion.
Speaker 2 (10:55):
Oh, the Taylor's versions.
Yeah, Super smart though,Because she was locked in on a
record contract that owned allher masters and she put in a lot
of work to recreate andre-record those songs so she can
have the masters on those songsyeah so I didn't know it worked
that way in the record industry.
(11:16):
She must have had a lawyerreally dissect that fucking
contract and saying like, hey,if you re-record these, you own
the masters outright and she'slike done yeah I'm gonna
re-record all of them, songsalready written, let's just
re-record them yeah she's like Iplay them live yeah
Speaker 1 (11:32):
enough so he is.
She's amazing.
I mean, she is a businesswoman.
Yeah, her cat is worth morethan travis kelsey.
Speaker 2 (11:44):
That's why I heard the insurance and insane, yeah,
insane.
Speaker 1 (11:50):
Yeah, I mean not to not that this is very wine
related, but so tell me aboutyour experience watching the
heiress tour so I so yeahactually me and your girl went
to the theater and watched it.
Yeah, um, we sang our littlehearts out.
Or I sang my little heart out,yeah, and then ran across the
street and got a tequila shotand then ran back in and sang my
(12:12):
little heart out again um, butwhat a babe.
Not only was she just looks good, she looks happy, but also her
performance was yeah, herperformance is really.
Speaker 2 (12:30):
That's what stuck out to me the most.
It was like songwriting isgreat.
She's an awesome songwriterbeautiful songwriter, um, um,
but it's the stage design.
Is the stage design, um, theperformance itself?
Like I, it's like a three hourconcert, yeah, and so you have
(12:53):
to have so much stamina andendurance in order to pull that
off.
Speaker 1 (12:59):
Did you hear how she trained for it?
Speaker 2 (13:01):
No.
Speaker 1 (13:02):
Apparently so.
She made a playlist of all thesongs that she would be
performing and she would go on arun yeah, and she would run
until that playlist was done.
That's how she trained.
Speaker 2 (13:17):
That's what Beyonce does, so the way.
Beyonce trains for her tours isshe sings while she's running
in high heels?
Speaker 1 (13:29):
Because Beyonce does a lot of dancing oh yeah.
Speaker 2 (13:32):
Taylor doesn't do as much dancing as she does.
Speaker 1 (13:34):
I feel like she did more in this one, though Taylor
can't really dance that well,but I feel like she did more
things in this one compared toshe was active.
Speaker 2 (13:43):
Very active, definitely very active.
And the stage designs, theaesthetics, they're on point.
Speaker 1 (13:51):
Just because you sing doesn't mean you need to be a
dancer at the same time.
Speaker 2 (13:54):
No, it doesn't Not at all?
Not at all.
Speaker 1 (13:58):
Some people just have two left feet, and that's okay.
Yeah, yeah, taylor isdefinitely a white girl, that's
a fact, but she crushed it.
Yeah, okay, but back to you.
What your experience?
Speaker 2 (14:12):
the whole oh, that's all.
It was like.
Uh, it was a performance.
It was how active she was andhow, um, I was surprised she did
, like I think, five songs andthen she was talking to the uh,
the audience, and it was justher and her guitar.
So it was a stripped downversion of yeah, one of her
earlier songs that came out whenI was in high school.
(14:34):
Um, and I was surprised in howlike the timbre of her voice.
Timbre is texture and color.
It's a musical term for textureand color.
The timbre of her voice wasvery fresh still, so her voice
wasn't raspy at all, it wasn'tlike, it didn't sound like she's
been singing five songs.
Speaker 1 (14:55):
Yeah.
Speaker 2 (14:55):
I know when I'm doing car karaoke and I'm singing my
heart out for five songs.
I'm just like yeah, likecoughing the whole time yeah so
um even though I still think I'ma professional.
I'm not, there is that too, but, um, yeah, it was.
It was very impressive man itwas.
(15:16):
I've never really been a taylorswift fan um, except for her
first album, I think, but she isa great songwriter and a great
performer.
Speaker 1 (15:26):
Yeah, she in general, I think, just crushes it.
She does a wonderful jobperforming, but also she's such
an influencer for not onlypeople my age still, but even to
the younger generations.
Like boss up, little girls,like you can do anything you'd
(15:48):
put your heart to.
Speaker 2 (15:49):
Yeah.
Speaker 1 (15:50):
Um, and I think this generation needs some positive
influence where she, she's sucha girl's girl.
And that's another thing I loveabout her is like people that
aren't girls, girls like, justnot a fan as much like I want to
see all my friends and familysucceed yeah and why would I try
(16:18):
to bring you down?
Like there's no competition, sowhy would you even try to bring
me down?
Speaker 2 (16:25):
Yeah.
Speaker 1 (16:28):
But she does a really good job of doing that, but
also even talking to the crowd,like she's very good at like
yeah, she's performing, butshe's watching what's happening
out there.
Speaker 2 (16:43):
Yeah.
Speaker 1 (16:45):
I know there's a couple times where she stopped
her concerts and was like getthat person water or do this or
that.
Yeah, and that's whatperformers should be doing.
Speaker 2 (16:59):
She's got it, man, she's got it.
Speaker 1 (17:00):
Yeah, yeah, yeah.
So we were going to talk aboutnow that we're back on to actual
wine education here Indeed, alittle bit about the new world
and old world.
I think we should discussdifferent styles, different
(17:26):
styles, different, um, great.
It's also a great way, when youdo blind taste or if you're
just tasting in general, ofunderstanding a new world wine
and an old world wine where,like for me today, like I, I
don't taste old world wines veryoften um, and you know how can
I tell the difference?
Speaker 2 (17:45):
yeah.
So nowadays the lines aregetting more blurred as far as
telling the difference.
There used to be a starkdifference where new world wines
were more fruity and fruitforward and old world wines had
more earth or gaminess orcomplexity.
(18:06):
So one thing I'll give anexample of Bordeaux versus the
US.
So Cabernet Sauvignon, forexample, you have a Cab Sauv
from Bordeaux, the tannins willbe kind of more rustic, it'll
(18:28):
taste a little rustic if thatmakes any sense at all, that's
the only terms I really know howto put it in Versus a Napa Cab,
for example, very fruit-forward, baked fruit, a lot of oak
influence.
You can tell that the oak isthere.
New World producers like newoak a lot, especially for Cab
(18:52):
Sauv.
And so when there's this brandnew oak flavor or aroma like
vanilla and baking spices andclove, and then it has, like
black current uh aromas andconcentrated fruit flavors, you
know that's a new world wine andthe new world consists of the
(19:14):
us, of a australia us of a theus of fucking a dude, um the us,
australia, new zealand, southafrica, um, and pretty much
anywhere that the roman empiredidn't conquer so okay canada,
(19:35):
mexico, argentina chile costarica doesn't make wine yeah,
they do um, they do sure they'resuper fucking close to the
equator they sure do.
Speaker 1 (19:48):
I was looking at it recently and they definitely
have been there interesting Iknow mexico has some um and uh.
Speaker 2 (19:56):
Valladolpe, um.
They have some vineyards overthere.
Speaker 1 (20:01):
I haven't had a good mexican wine, though, to be
honest it would be fun to like,during some of our episodes,
pick a region.
We can have our little map andjust like I'll point somewhere
and we can specify what grapesare known there.
Yeah, start, you know,educating our viewers that way
(20:25):
yeah that'd be fun our viewersthat way like you know, what
does new zealand like what?
What do they focus on?
And yeah, grapes and stuff likethat.
Speaker 2 (20:37):
So yeah, new zealand is mostly sauvignon blanc and
pinot noir yeah, um at leastthat's what they export most,
but they do have some sar andcabs that they don't really
export.
Speaker 1 (20:47):
Yeah.
So yeah there's certain yeahSyrah.
I've seen they actually Do someSyrah over there.
Yeah, do.
Speaker 2 (20:55):
Yeah, it's a cool climate, kind of Syrah.
Speaker 1 (20:57):
Yeah.
Speaker 2 (20:57):
It's really interesting.
I haven't had it, but the ideais very interesting to me and I
mean that's so interesting toobecause a lot of new world
outside of the U?
S.
They export a certain amountbut like their highest quality
stuff they don't export.
Like Australia, new Zealand,chile, especially Chile, and
(21:20):
Argentina like you, and SouthSouth Africa like you won't get
a better wine than a localboutique winery there you know
like they're not going to exportthat.
So there are some really reallygood um wines that they do
export from those areas, but uh,most of what they export is
(21:43):
just like a lot of bulk stuff.
You know, so it's, you know,trying to make bank on that.
But yeah, I don't know.
It's really interesting I Iunderstand the reason behind it
um but, yeah, it's crazy likethey mostly just consume all
their local wines.
Speaker 1 (22:00):
They don't really go outside of that that often I and
I mean I could see thatespecially the whole concept of
importing and exporting is ahuge, huge deal, especially with
wines and coming from boutiquewines yeah, I mean, they're all
(22:23):
generally family owned, they'relittle.
Speaker 2 (22:26):
Well, the Old World market has been like exclusively
exporting, like they exporttheir best stuff to the us which
I could see because we're thesome of the biggest, heaviest
drinkers in the world, believeit or not.
Speaker 1 (22:45):
Well, I don't blame.
Yeah, obviously, yeah, um, theygive me a reason to drink um
but yeah, no, I think that wouldbe really fun.
It's maybe next, next week,I'll grab a random wine and we
can talk about that region, yeah, and start focusing on the
general map and kind of go intothat yeah, I will be in will be
(23:07):
in Santa Barbara next week, soI'm doing a podcast there.
Oh, that's right.
Well, next time we're togetherthat will be our topic.
Yeah, gosh, that means you knowour viewer.
This won't be released untilprobably right after Easter.
So happy St Patrick's andEaster to everybody.
Speaker 2 (23:29):
Yeah.
Speaker 1 (23:31):
I'll be on a trip somewhere.
I'm not going to say it now,but yeah, I'll be on a trip.
Speaker 2 (23:40):
Nice.
Speaker 1 (23:41):
That is not a wine region.
Speaker 2 (23:43):
Oh, not a wine region .
No, oh, you're not going toGreece.
Speaker 1 (23:46):
Huh, not going to Greece?
No, that's 2025.
Oh my bad, that's right this isa surprise trip for my
significant other nice and it isnot a not even close.
I'll tell you after we go offthe air, wrap this up um, I
think I've already told you this, though it's for his birthday.
Speaker 2 (24:10):
You might have, but you tell me about so many trips
that you go on that they all getblurred to me.
Speaker 1 (24:16):
You go on so many trips all the time I'm envious.
Speaker 2 (24:19):
I'm so envious.
Speaker 1 (24:21):
I'm glad I'm the friend, that's when you call me.
I'm like, hey, I'm in.
Speaker 2 (24:25):
Jamaica.
Speaker 1 (24:26):
Jamaica.
I'm in Jamaica, I Jamaica.
I'm in Jamaica.
I'd love to go to Jamaica.
Speaker 2 (24:30):
Dude, I want some fucking jerk chicken, is what I
want?
Some Jamaican jerk chicken.
Be, fire, be, so fire.
Speaker 1 (24:39):
Yeah, I won't, yeah, but yeah.
So I guess really the next timewe'll see if people is or see
wow, I won't see, see you for awhile in a couple episodes yeah,
because you're leaving oryou're not going to be here in
two weeks.
Speaker 2 (24:59):
Two weeks, yeah, damn so I gotta figure out what I'm
gonna do for that episode.
Speaker 1 (25:04):
We'll figure it out.
We'll figure it out for youguys do something well, now that
it's beautiful out yeah it's,you know, not a bad life anymore
yeah um well, what else were wegonna talk about?
We still got five minutes.
Speaker 2 (25:22):
I thought those things, those topics, were gonna
go further yeah um I hopeeverybody's enjoying their merch
.
If they have merch, we'veactually had quite a few people
yeah, um, by the time this comesout, we'll have tank tops
available.
So go and cop those tank topsfor the spring and summertime
(25:44):
bro bro tank.
Bro tank.
Speaker 1 (25:47):
Bro tank.
Speaker 2 (25:48):
Bro tanks.
Speaker 1 (25:49):
It's my workout running tanks.
Speaker 2 (25:52):
There you go.
Yeah, we're going to be doing alittle bit of different kind of
style.
Yeah, it's not going to be thetypical bung pod logo.
We're going to go somethingdifferent for the summertime,
something fun.
Speaker 1 (26:04):
Good, I'm ready.
Speaker 2 (26:06):
Yeah.
Speaker 1 (26:08):
I'm super ready.
Yeah, um, yeah.
Well, I hope you guys areenjoying it.
Let us know if there's anythingwe can do.
We're gonna actually have acouple different um podcasts.
We have a virtual one coming upwith someone very special.
Speaker 2 (26:26):
Yes, we are.
Speaker 1 (26:28):
And that will be exciting.
I'm really excited about thatone.
Speaker 2 (26:34):
Yeah, I'll tell you who it is for the Jabroni gang,
because you guys pay for thiskind of stuff.
Speaker 1 (26:40):
Yeah.
Speaker 2 (26:40):
I'll give you a sneak peek.
It is Paige Comrie.
She is known on Instagram asWineWithPaige page.
She was just named as a topwine influencer of the year.
She got a little award, whichis awesome.
Um, she's rad.
She's based in napa, so it'sgoing to be a remote call.
She's adorable.
(27:01):
She's awesome.
She did come to our arearecently, which is how we got
connected.
She's super nice.
Yeah, really cool.
Speaker 1 (27:10):
I can't wait to pick her brain Literally so sweet.
Speaker 2 (27:12):
There's so many questions about influencing that
I want to ask.
Speaker 1 (27:15):
I'm so excited, yeah.
So yeah, you'll be seeing usactually getting that interview
and you'll be going down toSanta Barbara and getting a
couple interviews, I'm guessing.
Speaker 2 (27:28):
One.
Yeah, I'm guessing One.
Yeah, I think I only have timefor one.
I'll only be there for like twonights or whatever.
Speaker 1 (27:34):
Cool, yeah, and we just have some good things
coming up and we'll try to startscheduling some more interviews
with people.
Now that it's getting sunny,it's a lot easier for us,
especially traveling, yeah, um,that's huge.
So, yeah, that's kind of theplan, you guys yeah, we have one
(27:58):
coming up.
Speaker 2 (27:59):
I'm um.
We're scheduling seth kitskyfrom upside down wines um this
summer.
Um, he's super busy in april.
He really wants to do thepodcast, so it'd be cool to have
him on yeah um, we have a lotof.
We have a lot of, uh, a lot ofthings in common, me and him.
We both are huge hip-hop fans.
(28:20):
Um, a lot of his wine releasesare.
They have hints and winks tohip-hop, um artists that he
loves a lot, from pusha t to drdray to rick ross and jay-z.
It's pretty fucking sick.
Speaker 1 (28:38):
And then, um, we're hopefully getting tyler armor
from armor wines and when,actually on here too cool so
yeah I'm just here to look goodboom, boom, boom and interview
cool people and drink great wine.
Hell yeah, so well.
Thanks you guys.
Um, sorry, this was kind of ashort episode, but we're we're
(29:03):
excited for what the summer hasto bring yeah so awesome,
absolutely well cheers.
I'm excited for what the summerhas to bring.
Yeah, so Awesome, absolutelyWell Cheers.
Thank you.
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