Saving Boobs With Bubbles And Zin

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A glass can change a night, and sometimes a cause. We’re clinking through Detroit’s dining glow-up, tasting everything from a zero-proof old fashioned that actually satisfies to a small-lot Mount Veeder Cabernet with the kind of structure that makes bourbon fans nod. Along the way, we spotlight Uncork for a Cure—the 10th-anniversary gala rallying chefs, sommeliers, and guests to fund breast cancer research—and why a modern event now pours exquisite wines alongside serious non-alcoholic cocktails.

We start with Little Saints, a smart take on NA drinking built around botanicals like reishi and damiana for calm focus and lifted mood. Then we pop Champagne Andre Clouet 1911, a true Champagne with deep reserves that opens from tight and steely to vinous and layered as it warms. For sweater weather, we dig into Amador County Zinfandel—the right kind of jammy, with raspberry and bramble framed by dryness that plays beautifully with lamb, smoked pork, and game. Finally, we Coravin a limited Mount Veeder Cabernet, showing mountain fruit, French oak spice, and a firm, late-arriving grip that begs for a decanter and a slow evening.

Between pours, we map Detroit’s restaurant scene: Mabel Gray, SheWolf, Chartreuse, and more raising standards with craft bar programs and thoughtful wine lists. We share practical buying tips for mulling wine without the headache, a quick primer on decanting and sediment, and a handful of Michigan wine stops that prove the state’s cool-climate whites and leaner reds deserve a spot at your table. It’s a tour of taste, technique, and community, wrapped around a night that uses hospitality to do real good.

If you enjoyed the ride, follow the show, share with a friend who loves great pours, and drop a review with your favorite fall pairing—we’d love to feature it next time. Cheers.

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https://linktr.ee/ManCaveHappyHour

www.ManCaveHappyHour.com

Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

August Gitschlag @rawgusto

Merch www.WearingFunny.com

Episode Transcript

SPEAKER_01 (00:20):
We're gonna drink a fine whiskey and smoke a really
fine cigar.

SPEAKER_05 (00:28):
It is time for Happy Hour, the Man Cave Happy Hour,
Whiskey, Cigar, Spirits, thestories that go along with it.
I'm Jamie Flanagan.
I'm August Gitchlag.

SPEAKER_08 (00:36):
There's no sexy handsome Matt Fox today.
There's no.
No.
You might have noticed the pinkhat sitting next to me.

SPEAKER_05 (00:43):
Yeah, it's boy boy girl colors over there.
It's like uh I'm just waitingfor the uh for the that was me.
I'm waiting for the genderreveal.
Oh yeah.
Uh went to a gender revealparty.
I interpreted that all wrong.
Yes.
Yeah, we're just pulling theirpants down.
I got uh that that was not good,yeah.
It was uh not what they wanted.
Oh okay, guys.
I revealed my gender.

SPEAKER_02 (01:04):
Hi, so girl over here, Mrs.
Vino.
It's nice to see y'all again.

SPEAKER_08 (01:09):
Thanks for coming in, Mrs.
Carlson.
Good to see you.
It's good to see you.
We were supposed to do thisMonday.
I know.
You got the sniffles, yeah.
You caught a little schniffel.
And uh we we haven't seen you ina while.

SPEAKER_02 (01:20):
I know.
I was just looking through allof the podcasts that we've done
in the past, and the last onewas uh Loncaro, and that was in
July.
Wow, and then before that it wasyeah, you're getting ready to go
to Spain then, right?

SPEAKER_05 (01:30):
Yeah, we just had an anniversary, did we not?

SPEAKER_02 (01:33):
We did, we all did, so we get to share and and Matt
Fox, you are in you are in youare here in spirit, yes.
Um, but yes, we're celebratinguh a one year because it was
August 15th last year.
Um, I think it was the exact daywhen I first came on your
podcast.

SPEAKER_08 (01:49):
Yeah, wow, yeah, okay.
So yeah, that makes sense.
So you've been here what fourtimes now?
This will be your fourth.

SPEAKER_02 (01:55):
This will be the sixth.

SPEAKER_08 (01:56):
Sixth?

SPEAKER_02 (01:56):
Yes.

SPEAKER_08 (01:57):
I think I missed I must have missed one.

SPEAKER_02 (01:58):
Yeah, Jamie and I got to play footsea without you
guys on the table.
But you're here now, so now wehave supervision.

SPEAKER_05 (02:04):
We got we got supervision.
Um, but yeah, so it's uh it'sit's uh thank you for just
sticking with us and not beingoffended by all the the the
nasty childish humor that wecome up with.

SPEAKER_02 (02:16):
I love it.
You you got I don't have anybrothers, so this is so this is
always fun, lots of fun.

SPEAKER_05 (02:22):
But since July, you've been doing a lot of
stuff.
We did the we did uh well, wedid Lancaro, and before that we
did the little saints, and thenthere was a really fun little
saints event downtown that Icame to.

SPEAKER_02 (02:31):
Yes.

SPEAKER_05 (02:32):
Uh so today we're we're getting into we're gonna
we're gonna do a little littlelittle little little saints.
Which little saints event didyou go?

SPEAKER_02 (02:40):
It was at the Royce, and it was in June.
Yeah, it was in June.
It was for Summit Detroit, andLittle Saints was the sponsor
there, and Jamie came by and gotto meet him again.

SPEAKER_05 (02:49):
I had never been to uh the Royce before.

SPEAKER_08 (02:52):
Yeah, uh I I went to the the the the other one, the
the non-alcoholic happy hour atthe last chance saloon, and I
had uh a little Little Saintsand a and a Guinness.

SPEAKER_02 (03:02):
Yeah, so you boys have been very supportive of me.
I really appreciate it.
So you did that.

SPEAKER_05 (03:06):
What else?
Because uh you got a hat, yougot stuff going on.
Yes.
Uh what uh what you had a dinnerwhich was fabulous, uh, but
right now uh you're doing thingsas a little charity thing,
right?

SPEAKER_02 (03:17):
Oh, yeah.
So I'm definitely a Renaissancewoman.
You know, when I'm not Mrs.
Vino and you know, being abeverage consultant for
restaurants or my chef partnerand I, if we're not doing, you
know, in-home, very elevatedprivate dinners, I'm in Detroit
mainly uh with Little Saints.
So people who are just tuning inare and are not familiar with

(03:37):
it, Little Saints is anon-alcoholic, sugar-free uh
canned cocktails and alsospirits.
And the reason why I have thishat on that ties in with Little
Saints is uh Uncork for a Cureis this Saturday.
So Uncored for a Cure is a hugecharity event for breast cancer
awareness, and that's gonna be aM1 Concourse.

(03:58):
And I brought today for you guysbecause I thought that you
didn't try this one because theold fashioned, so this specific
one, let's pop this, let's popthis open and then we're gonna
pop open champagne.

SPEAKER_05 (04:08):
Old fashioned first, yeah.

SPEAKER_02 (04:09):
All right, let's see that.
All right, um, so the oldfashioned uh it was seasonal and
then they brought it backpermanently.
This is mushroom.

SPEAKER_08 (04:19):
I'm seeing more and more of this stuff.
My here, do you want to finish?
Catherine's obsessed with hermushroom drink.
Do we need uh bitters added tothis?

SPEAKER_02 (04:26):
If you want to, I brought some orange bitters and
then I brought some cherrybitters too, just for the heck
of it, you know.
Um, but yeah, you can doctor itup however you like.

SPEAKER_05 (04:36):
So you I brought we have our glassware sponsor, the
the Firebird Tavern.
Uh, and the but I gave Augustthe the lion one because you get
your lion's chipotle on today.

SPEAKER_02 (04:45):
So yeah, matches your hat.
So here, let's let's cheers,let's start this off NA, and
then we're gonna we're gonna tapinto some of the things.

SPEAKER_05 (04:52):
We'll get into what we're really yeah, what we're
really doing.

SPEAKER_02 (04:54):
Yes, congrats to all of us.
I appreciate you very much.

SPEAKER_05 (04:57):
That is uh fragrant.

SPEAKER_08 (04:59):
It is fragrant.

SPEAKER_02 (05:01):
Oh, yeah.

SPEAKER_08 (05:02):
Catherine ordered some mushroom stuff, and what
did I call it?
Like fairy mushroom cum orsomething.
I'm like, your fairy mushroomcum showed up.
She's like, What?

SPEAKER_02 (05:11):
No, this one, so this one has Rishi and Damiano.
So Damiana is.
That's really tasty.

SPEAKER_08 (05:16):
I remember that.
I remember this.
This was really good.

SPEAKER_02 (05:18):
Yeah, this one is definitely for the male palette.
So, any gentlemen that arelistening to the Man Cave happy
hour and tuning in, the uhold-fashioned, this is the one
that you want to try.

SPEAKER_05 (05:29):
And it's not so bad for the male libido either.
Yeah, that's right.
Colleen gets so pissed off atthose commercials, and she'll
like it too.
She's like she's like secondsaway from throwing the remote at
the at the TV when when theywhen they do that.

SPEAKER_02 (05:45):
That's why I brought multiple cans.
So I brought I brought two moreso you can take them home.

SPEAKER_05 (05:50):
But this is supposed to be that uh a little bit like
um aphrodisiacal.
Is that not a word?

SPEAKER_02 (05:58):
Uh it's kind of so Damiana's uh it's it's a
botanical, so it's uh heartopener and then raishi.
It's a chill mushroom, allright.
So it kind of chills you out.

SPEAKER_05 (06:06):
Heart more blood flowing.
Yeah, there you go.
Makes things good.
Yes, it makes sense.
Yes, we like good blood flows.
All right, we'll leave it atthat.

SPEAKER_02 (06:17):
Yeah, so that's the little saints.
We're really excited aboutSaturday for Uncorked.
Um, and then yeah, I broughtsome really amazing wines,
right?

SPEAKER_05 (06:27):
Right.
So, but Uncorked for the Cure,people can go.
So tell me a little bit moreabout it.
So the cure.

SPEAKER_02 (06:32):
Yeah, so Uncork for a Cure, they're celebrating
their 10th anniversary.
So my friend Flora Mignanka, shewas actually just on local four
news this morning advocating forUncork for a Cure.
And what it is is a charityevent to raise awareness and
funds for breast cancerresearch.

SPEAKER_06 (06:49):
Okay.

SPEAKER_02 (06:50):
Um, there's gonna be Maple Gray, She-Wolf, Tokoy,
Seldon Standard.
Um, I I I apologize, I don'thave the whole entire list in
front of me.
I'm just seeing like logos in myin my head right now, but it's a
lot of the Metro Detroit.
We're gonna circle back that aregonna be there.

SPEAKER_05 (07:07):
Um what about what about uh uh you and and people
are bidding on things?
Uh is it live bidding?
Is it bidding?
Are you up for auction again?

SPEAKER_02 (07:15):
I am auction, but I'm bringing a partner this time
with me.
So it's not just it's not justuh so chef, so chef Matt Sidney,
he is my chef partner for Mrs.
Vino LLC.
Right, and like I had ummentioned before, we do in-home
very elevated paired winedinners.

(07:36):
So we just did one last week umfor one of my friends um that I
knew from high school, and itand it was fabulous.
It was it was beautiful, theyhad an amazing time.
And uh yeah, so this the auctionsite is live right now for um
any of the attendees that aregoing to be at Uncork for a

(07:56):
Cure, and they're alsoauctioning off, you know, like
Prada bags, tons of differentvacations and excursions.
Um, there's actually a coupleother fellow similiers that are
offering their services forin-home wine tastings.
Um, but I wanted to bring thetable not just wine wine tasting
just with myself, but alsoshowcase uh Chef Matt because

(08:17):
he's been that's all he's beencooking for decades.

SPEAKER_05 (08:19):
So if people don't hit this uh before the event,
Uncork for the cure, is this uhare are they doing things
year-round?
Like they have a website up,people can get involved through
the website now.

SPEAKER_02 (08:28):
They do, yeah.
So they have uh they have awebsite, they're very active on
social media.
Like I said, this is their 10thyear.

SPEAKER_05 (08:35):
So and they have like different events throughout
the year.
So if someone misses this andthen finds the podcast, this
one's the number, this is thebiggest one.

SPEAKER_02 (08:43):
Yeah, this is the big dog.
So they just started Flora, justum partnered with a lot of
Traverse City area wineries andum Amanda Danielson from uh uh
Stella Trateria, and um uh theydo an event up there, and I
think this was their third year.
So that one's a lot smaller.
That one was about 200 to 250people.

(09:04):
Yeah, this one that's gonna beat M1 Concourse is upwards of
four and 500, and it's andthey're actually doing track
rides on the racetra.
Um, and everything, everythinggoes to charity, so nice tax
write-off.
So for those individuals whohaven't bought their tickets and
haven't attended before, um, youknow, please, please um, you

(09:26):
know, support the cause.
Uh, you know, it's quite anexperience, it's very elevated.

SPEAKER_08 (09:31):
Sounds like I'm cashing in one of my 401ks.

SPEAKER_02 (09:34):
Yes, please do, please do.
You can put back your sweat.

SPEAKER_08 (09:36):
I'll give money for boobs.

SPEAKER_02 (09:38):
That's what we're all about.
That's what we're all about.
We have to save them.
The knockers.
Yes, we have to save them.
Um, but yeah, some of therestaurant partners, thank you
for bringing this up, August.
I appreciate you.
No problem.
Um, so I had mentioned before,you know, um, Gray Ghost is
actually they are so Will Lee,he's the bartender over there
and um part owner.
He's actually making with LittleSaints these spirits that I had

(10:02):
brought.
Oh, so these ones right here,he's making non-alcoholic uh
cocktails with these at theevent, in addition to so people
are like, Oh my gosh, I I wantto go drink.
Yes, there's gonna be so muchbeautiful hand-selected wine by
Flora's cousin Madeline Trifon.
So, people who aren't in thewine world, she was the first

(10:24):
female master simelier in theUnited States.

SPEAKER_08 (10:28):
In the US, it's been yes.
How long have they had theSommelier designation?

SPEAKER_02 (10:33):
I don't really know.
Don't school me.

SPEAKER_08 (10:35):
I'm just you know, I figured you're you're in that
fraternity, sorority, whateverit is, in the exclusive club.
So the fact that there's thefirst female one is like why
would they not let me know?

SPEAKER_02 (10:47):
Yeah, it's a secret handshake with a corkscrew.
But yeah, some of the other someof the other restaurants that
are there, time and honey, sochickpea hospitality, so that's
uh Sammy Eid.
So Sammy, um, and God rest hishis dad's soul, Samir.
Um, so chickpea hospitality isForest, Phoenicia, Wilders, and

(11:09):
Layla.
Uh, have you guys been to any ofthose?
I love Layla.
Their Middle Eastern cuisine isso incredible.
So yeah, so incredible.
Let's see, who else we got?
Vecino, uh Time and Honey,Tokoy, shout out to Mary over
there, uh Bar Pigale, um EchelonKitchen and Bar over in Ann
Arbor.

(11:29):
Hi Taylor, I'll see youSaturday.
Uh Dixborough, uh Baobau Fair,and Miss Kim was actually on
with Flora on Local 4 thismorning.

SPEAKER_08 (11:39):
So, yeah, we've got a lot of really chartreuse
kitchen and cocktails is one ofmy favorite day night places.
I love the chartreuse.
They always the menu switchesall the time and it always has
something really cool.

SPEAKER_03 (11:49):
Very local, very local, very cool.

SPEAKER_05 (11:52):
So the thing is we I said uh Mabel Gray, right?
That uh it's crazy how popularit that has gotten.
Yeah, and it's like you gotta dolike a reservation or like a
month out.

SPEAKER_02 (12:01):
I have some history with James.

SPEAKER_05 (12:03):
It's like and that's in Hazel Park, right?
Yeah, it's like very unassuming,and uh just for whatever reason,
I hate the word, but it popped.
It just yeah, it just wentviral, as it were.
And yeah, it's good for them,right?
Yes, it's like sorry, I'm notgonna go until it calms down.
It's like the Lions, I can'twait till they start really

(12:23):
losing so I get tickets at areasonable price.

SPEAKER_02 (12:27):
Oh my gosh.
Yeah, so James, uh so Chef JamesRugato, him and I actually went
to high school together.
Oh, right on.
Yeah, so we're so I'm so happyfor them.

SPEAKER_05 (12:35):
I love when when when people do well, and and
speaking in a local businesses,it's because it's so hard,
right?
It's uh there was a cool one onWoodward called Cork.

SPEAKER_02 (12:44):
I I remember hearing about that.

SPEAKER_05 (12:46):
That was a that was a cool little place, and you
know, it just didn't didn'tstick around.
Yeah, it's like it's it's it'sit's tough for the entrepreneur,
restaurantepreneurs.

SPEAKER_02 (12:57):
It is, but I think after is that the word for the
restaurant restaurant toursrestaurants at the same time.

SPEAKER_08 (13:02):
This was the first generation of Detroit bartenders
that aren't living three in ahouse together, all coked up and
drunk, and they can actuallythey're like professionals that
are owning.
Can't we get back to the it'sjust really cool, and it's but
it's all because of these thatwe finally have a high-end
dining scene in Detroit that youwas only you only saw places
like this in Chicago, New York,Miami, Vegas, LA, uh, Boston.

(13:23):
It was just hard to get.
And I'm glad it's not all justin that downtown area because
I'm spreading out to some of theI'm a man of a certain age.
Yeah, when I was running aroundat 21, these were not options.

SPEAKER_02 (13:33):
No, they were not.

SPEAKER_08 (13:34):
Like there's some there that like London, you
know, uh Mr.
Paul's chop house has never goneaway, and right places like
that, the caucus club, and thatwas it.
Yeah, yeah, you know, there's afew places, Roma and people
places like that downtown, butthat somehow lasted.
Mario's, you know.
Yeah, now there's a culture ofprofessional chefs and
bartenders that are there isthere's cool stuff.

SPEAKER_05 (13:54):
There's great cool stuff to do downtown.
It's great, yeah.
Great stuff to discover.

SPEAKER_02 (13:58):
Oh, yeah.
I'm constantly downtown.
Um, because you know, there's alot of lot of clients that I
have with Little Saints, andthen when I worked for Tom
Schelani, we're actually gonnadrink one of his wines, right?
You know, with those high-endplaces that August was just
alluding to.

SPEAKER_05 (14:10):
Oh, did you just did you just curate a uh uh a wine
list recently?

SPEAKER_02 (14:16):
Uh I had I I won an award for a wine list that I had
written.
Was it a major award?
It was it was a major award,major award, major award, yeah.
So fragile.
Yeah, very fragile.
Um, but yeah, it's just like Isaid, I think after COVID, it
took a couple years, but nowevery time I go downtown, I

(14:36):
mean, you have so many differentoptions of really amazing food.
And it's not, it's not out of,you know, there's lots that are
very high-end.
And then there's also in themiddle of the road, because I
think before it was just, youknow, a bar and shot places with
burgers and fries, and then nowyou're at the Detroit or you're
at the Caucus Club.
Yes, it was either, yeah, therewas nothing, yeah, there was

(14:58):
nothing in between, but now, youknow, there's all these
different places, you know, likeum, you know, uh Zayed Alaya,
he's got some really greatproperties, you know, Zuzu and
Park, uh, Central Kitchen.
Uh, let's see, Dennis ArcherJr., he has the vinyl society.
Uh that place is really cool ifyou haven't been there yet.
Yeah, super cool vibes.

(15:19):
Uh, of course, you know, ChefSean over at uh Highlands,
Detroit.

SPEAKER_08 (15:24):
Up at Highlands?

SPEAKER_02 (15:24):
Yeah, up at Highlands on the 71st floor
where you so that counts withthe high-end guys.

SPEAKER_08 (15:29):
Yeah.

SPEAKER_02 (15:29):
Well, you have to you have to get on a different
phone plan when you're up there.
Every time I go, I'm I'm inCanadian airspace, I guess.

SPEAKER_08 (15:35):
Yes, it does think you're in.
Thank you for joining RogersCommunications.
Yes, it does do that when you'reup there.

SPEAKER_05 (15:40):
I was I was making I laugh really hard when you when
you when you said the about thevibes and being good vibes.

SPEAKER_06 (15:45):
Yes.

SPEAKER_05 (15:46):
I just saw uh Keanu Reeves' new movie, The Good
Fortune, yesterday.
There was a a screening of it.
And it's funny.
There's some good laughs in it.
There's uh there's some goodlaughs in good in good fortune.
Um, but there's a there's one ofthe one of the bits is about is
about vibes, and these twoultra-rich guys are mad at their
assistant for ruining the vibeum at a party.

(16:08):
It's like, can you believe hedid this?
It's just it's very, very funny.
That's a funny little shtick,anyway.
So it's a good for good fortune.
Keanu's it's fun.
I think Seth Rogan uh was muchbetter in the movie than than
Keanu.

SPEAKER_02 (16:18):
I'll have to see that.

SPEAKER_08 (16:19):
Keanu's return to uh comedic stuff after being an
assassin for the last year for adecade.

SPEAKER_05 (16:26):
I want to see him on Broadway when doing Waiting for
Godot.
I want to see that.
I want to see that in the worstway.
Okay, I have no idea what you'retalking about, but you know it's
a play.
You are an English teacher,Samuel Beckett.
Uh yeah, but waiting for Godot'sthe scholar and tennis of all
kinds.
It's I that's I can't, I wouldjust I just it's a two-man play.
So the the other guy from Billand Ted is doing it with them.

(16:48):
It's oh yeah, okay.
It's uh it's a it's a great,it's a great banter.

SPEAKER_02 (16:53):
Yeah, back and forth.

SPEAKER_05 (16:54):
Yeah, yeah, yeah, yeah.
And there's a third character.
Your your glass is empty, youknow, and I was kibbitzing and
wasting time because I wasenjoying my little saints
immensely.
This old this this old fashioneduh I'm calling Dibs on at least
one of these.
Well, that's why I'm gonna doit.
Well, there's two left, yeah.
So I'm taking one home too.

SPEAKER_02 (17:09):
Those are extras.
Yeah, I think but I think weneed to undress this beautiful
lady right here.
Oh, the wine, yes.

SPEAKER_05 (17:16):
Hey girl, hey sparkly.

SPEAKER_02 (17:18):
So we'll slowly undress her because her name's
Andre.
And uh she's very beautiful,very special.

SPEAKER_05 (17:26):
Take it off.
Take it off.

SPEAKER_02 (17:28):
So Andre Klue 1911.
So these wines were donated byFine Wine Source in Livonia.
Uh, shout out to the Lutfeyfamily.
So uh Jimmy and Remy ownVertical in downtown Detroit.
Yeah, ding ding.
Thank you.
Um so Jimmy is a preferredpartner of Mrs.
Vino LLC, and he said, Come onby, Kristen.

(17:49):
He's like, I've got some reallybeautiful wines for you to
celebrate your one year.

SPEAKER_08 (17:54):
At vertical, I have a friend that works here and
she's giving me the business fornot getting right now.
We gotta go.
We gotta go because thatneighborhood needs it because
that street's all tore up.
Uh because it's all completed.
Well, it's all yeah, andvertical's in the middle of uh
Aminro Street right there, whereit's all like it's all
construction there.
So it's like that's where ourfriends uh the firebird are.
I I got to go talk to Tony acouple weeks ago.

(18:14):
They're on the edge ofconstruction, so they're on the
edge.
They're kind of lucky thatthey're on the edge of the
construction.
But he said it wasn't for thetigers, man.

SPEAKER_02 (18:20):
Hey, oh I know usually usually I make it very
silent, but I I know you guyslike the pop.
We like the pop.
Yeah, so this is all about theso this is champagne from from
France 1911.
So there's some significance tocan you get us some new
champagne?

SPEAKER_08 (18:39):
What do you mean?
From 1911?

SPEAKER_02 (18:41):
Oh, so no, no, no.
This actually has some juicefrom 1911.
Oh, so what they do with thisspecific champagne.
Here you go, I guess.

SPEAKER_08 (18:51):
And this is the first time of the sixth, so you
brought us real champagne,right?
You brought us sparkling winesand Spanish stuff and all kinds
of different sparkles.

SPEAKER_02 (19:00):
But this this one is very special.
So cheers, gentlemen.
I haven't seen you in so long.

SPEAKER_08 (19:06):
Welcome home.

SPEAKER_02 (19:07):
Thank you.
I appreciate you.
Yes, happy anniversary, boys.

SPEAKER_08 (19:10):
Yes, happy anniversary.

SPEAKER_02 (19:14):
Oh, yeah, that's a good one.
That's a good one.
So they oh, I wasn't expectingthat.

SPEAKER_08 (19:19):
It's grapey.
Yeah, it is.
I like it.

SPEAKER_02 (19:20):
Yeah, let it if you guys let it open up a little bit
because I have a I have a prettyserious chill on it.
So 1911.
Um, there's juice in this bottlefrom 1911.
And also who am I?

unknown (19:34):
Who is that?

SPEAKER_02 (19:36):
The blues brothers, and he's shaking the glass at
the oh, please don't do that.
It's a similar's worstnightmare.
It's awful, or like moving theglass around.

SPEAKER_08 (19:45):
Oh Jake and Elwood Blues are your worst nightmare?
They should be.
No, no, I I have your waterbelly.

SPEAKER_02 (19:50):
I have them on vinyl.
I met Dan Aykroyd.
I have a signed uh Skullheadvodka from him.
Yeah, I hosted him at my winebar.
He was great, he was fantastic,and I actually nothing but good
things.
I got to tell him a ghost storyabout uh St.
John's resort and the crypt thatwas downstairs where the in at
St.
John's?
Yeah.
Okay.

(20:11):
Yes.

SPEAKER_08 (20:11):
I officiated a wedding there once.
I wonder if I'm haunted.
Oh or cursed.

SPEAKER_02 (20:15):
It's okay.
I'll bring some stay there.
I'll I'll I'll sage you.
I'll just bring some sage.
I want that.
You want some weird stuff onyou?
Okay, that's fine.

SPEAKER_08 (20:22):
I drank this mushroom cum, so I'll be all
fine.
Oh shoes.
I'm sorry, mushroom fairy blood.
Yeah, that better mushroomblood.

SPEAKER_02 (20:36):
We're here for Mrs.

SPEAKER_05 (20:37):
Hey, no press is bad press.

SPEAKER_02 (20:41):
I love it.
I love it.

SPEAKER_08 (20:43):
I'm taking them, I'm taking one of those home
running.
Yeah, you know that.

SPEAKER_06 (20:45):
Oh, yeah.

SPEAKER_02 (20:46):
Yeah, so they are so Andre Cluet, uh, only 19 and 11
bottles.
So 1911 uh were made of thisparticular production.
Really?
And and you can only uh there's1,200 that were purchased by
Jimmy at Fine Wine Source inLivonia.
So there's only 711 in the restof the world.

SPEAKER_03 (21:10):
The rest of the world.
Yes, in the world.
So this is why 700 bottles ofthat champagne.

SPEAKER_02 (21:15):
Yeah, you say Jimmy Jimmy at Fine Wine Source.
So this is Jimmy.
So this is pretty exclusive, andthen you just wait until we have
the last wine because that one'sgot some exclusivity.
So we got some really specialstuff today.

SPEAKER_08 (21:27):
And I'm pushing my voice.
Yes, I know.
Pretty nice.
I know because it tastes sogood.

SPEAKER_05 (21:31):
I want to sound like I said, it's uh it's got a uh a
grapey uh uh very much so agreat.
I uh I like it.

SPEAKER_02 (21:40):
Yeah, let it warm.
Yeah, let it warm up a littlebit.

SPEAKER_05 (21:43):
It's not sweet though.
It's uh no, it is not.

SPEAKER_02 (21:46):
No, this is definitely a brute.
This is a brute.
I don't bring you guys sweetwine because you guys are men.

SPEAKER_08 (21:52):
I like Colleen Colleen with uh Colleen would
like Colleen likes the brute.
I believe in love.
I like sweet wine.
Yeah, I'm German.
We have sweet wines, you know.

SPEAKER_02 (22:02):
Umsporters and Rieslings and Givers.

SPEAKER_05 (22:08):
I started my wine adventures with leafer milch.
I started mine with Boons Farm.
Well, yeah.

SPEAKER_02 (22:15):
All right, I have I'll I'll jump in the confession
train.

SPEAKER_03 (22:17):
We didn't in the in the 50s.

SPEAKER_02 (22:18):
Uh it was it was Gato Negro, and it was like four
dollars a bottle.
That stuff was awful.
I know that's before I was apsalm.
That was when I was in my 20s,and I just like so you're you're
you're a psalm.

SPEAKER_08 (22:28):
You're you're it's it's it's your it's your thing,
yes, sir.
We're gonna get into this reallygood stuff here.
Give us for you know, we'recoming up.
I don't know if we're we'regonna have you on again before
the before the holidays, I thinkwe hope so.
Hell yeah.

SPEAKER_02 (22:42):
Please do because Jimmy, Jimmy has some wines
lined up for us for holidays.

SPEAKER_08 (22:46):
Is there a prof a wine that's better for mulling
for things or for Halloween?
Oh, like a good, like right inbetweener, or do you just take
the cheapest wine you can andyou throw a bunch of oranges and
cinnamon in it and cook it?

SPEAKER_02 (22:56):
You don't want to go super cheap because then you're
gonna get super.

SPEAKER_08 (22:58):
Well, that's a headache, yeah.
Yeah, so what's the what I mean?
Is there a particular stylethat's a better one to put it?
I mean, the house always smellsgreat when you're mulling it up
anyway, and you put the cinnamonsticks and the orange slices in
there.

SPEAKER_02 (23:09):
Oh, I've got I've got a couple actually.
Okay, so oh, excuse me, bubbles,love it.
Um, so Trader Joe's, theyactually have a really good
selection.
That's where I that's my littlesecret.
I go there for like inexpensivewine.

SPEAKER_08 (23:21):
Well, this sounds like another episode, the Trader
Joe's versus the Ollie versusevery you know, probably, and I
don't want to be a part of that,but I'm just telling you what I
like.

SPEAKER_02 (23:29):
All right, but no, they'll have they have a really
good selection, like get a redblend, okay, and try to get
organic grapes.
So I know that they have uh thisone organic red blend, and it
was uh coming out of California,and I think it was I think it
was like 12 bucks, and I'm like,hey, what the heck?
I'll see if I like it.
If I don't like it, I'll cookwith it.

(23:50):
That's that's always what Ithink.
I'm like, yeah, I can cook withit, or I can make uh you know
some vinegar.
If you don't like it, I'll makeit work.
Yeah, just make some vinegar outof it.
I got some SCOBY at home, andyeah, yeah, ferment it.

SPEAKER_08 (24:00):
Gotcha.

SPEAKER_02 (24:01):
Um, but yeah, just check out Trader Joe's.
Okay, and seriously, it's I'mnot I'm not scared.
Yeah, do that.
Red blinds, red blinds.

SPEAKER_08 (24:09):
I honestly cannot stand, and I don't know if I'm
pissing off a per a futuresponsor, but that witches brew
stuff that's four dollars abottle.
Don't worry about that.

SPEAKER_02 (24:16):
They won't sponsor with me.
I won't expect it.
I just can't drink it.

SPEAKER_08 (24:19):
It's so untrinkable.
I don't know.
No, I can't say I can't saythat.
It's a holiday favorite, andpeople buy it.
Actually, they they hand it out.
People buy it because it'scheap, they give it as gifts,
yeah, and then regular winepeople open it and go, What the
f is in my mouth?
What did you just do?
Yeah, yeah right.
And it's like, well, you gottaget me the alpha.
You gotta put it in the goddamncrock pot.

SPEAKER_07 (24:37):
Yeah, you gotta put it in the crock pot and let it
cook.
Yeah, see your house smells goodfor the holiday.
Oh my gosh.

SPEAKER_02 (24:42):
Yeah, yeah, you gotta heat it, you can't.
Put a little potpourri in it,call it a day.
Yeah, you gotta pasteurize it.

SPEAKER_08 (24:47):
I was in a booze exchange on Christmas one year,
and some kid put that in thebooze exchange, and I drew it,
and I was so offended, andeveryone was mad at me for not
being excited about what myrandom blind draw was.
I'm like, who's the fuckingcollege kid that put this shit
in here?

SPEAKER_02 (25:02):
Yeah, that's college line.

SPEAKER_08 (25:04):
Yeah, I mean, I brought Yezgy, but whatever.
It's not like you know, yougotta have a Yeshi and a Malort
and any blind draw of more than20 people.

SPEAKER_02 (25:10):
I honestly Melur, I would rather have that as a poll
because at least Oh, absolutely.

SPEAKER_08 (25:14):
There's some novelty.

SPEAKER_02 (25:17):
You can have some fun with it.
You know, when you guys, youknow, uh malurred me.
Uh that was that wasinteresting, and I found it
actually quite pleasant, but Iwas very grateful that you had
it super, super, super chilled.

SPEAKER_08 (25:29):
Pungent.

SPEAKER_02 (25:30):
It was very chilly.

SPEAKER_08 (25:30):
It was rather cold.
It was in the car in the winter,I believe.
I pulled it out of the airlinebottle out of the out of the
glove compartment when I foundout that you hadn't had any.
So I went to the glovecompartment when uh her and I
were gonna do side never mind.
Uh so yeah, I got you the malortout and and now they have the uh
at one of my favorite places,the Eastern Palace Club.
They in the Hazel Park.

(25:51):
If you haven't been there,please go.
I have not yet.
It's wonderful.
And uh it's a they have thebarrel-aged malort, and it's a
whole it's a different taste,it's just a different taste.

SPEAKER_02 (26:00):
Do you think okay, so when you barrel age wine, for
example, so with the with themalort, did it impart some like
vanilla, like a little bit ofcreaminess?

SPEAKER_08 (26:10):
It takes some of the ache off.
It takes the um so kind ofrounds it out a little bit.
Easiest way to describe it.
I describe Melort as um burnterasers and shame with a little
bit of grapefruit rind, and ittakes at least the burnt eraser
off of it, but it's still asshame and grapefruit.

SPEAKER_02 (26:26):
I didn't have any shame.
I mean, you guys made shame,shame it's not the actual shame.
I got a lot of grapefruit out ofit.

SPEAKER_04 (26:35):
Oh, yeah.

SPEAKER_02 (26:35):
But you guys were gentle and nice with me and not
treating me like you know, a uha college student that needed to
get haste.

SPEAKER_08 (26:42):
Cat through a uh a crafting party where they made
uh haunting um I don't know, itwas what they building, wreaths,
like uh Halloween wreaths, andshe molded wine and she just
texted me, Oh, we had TraderJoe's wine, is what we made our
mold wine out of.
No kidding.
There you go.
There you go, same page as aSomalier.
Look at that.

SPEAKER_02 (27:00):
Yeah, you got a good woman on your hand.
Good job, cat.
Good job, cat.
Good job, cat.
Yeah, all right.

SPEAKER_08 (27:06):
So, this is the wine that she really desperately
wanted to drink, but she's in uhFort Myer.

SPEAKER_05 (27:10):
So yeah, I told Colleen to come.
I said, Bring your girlfriendbecause she's uh she's got a
girl, they're doing uh crazyHalloween setups, they're
creating uh Area 51.

SPEAKER_06 (27:22):
Oh my gosh.

SPEAKER_05 (27:24):
Um last year they did Marvel versus uh DC DCU.
There was like literally 20skeletons dressed in Marvel
costumes.

SPEAKER_02 (27:33):
I always love seeing what people do with their yards,
you know.
Like I don't have the uh thepatience for it, and also we
live on a mile road, so uhthankfully we don't get
trick-or-treaters, but maybethat would be a good excuse to
you know decorate the yard.

(27:54):
But I just I put out moms andpumpkins and we carve pumpkins,
and that's about it.

SPEAKER_08 (27:58):
Yeah, that's about it.
What are your thoughts?

SPEAKER_02 (28:02):
Oh, here's him and an hawk.

SPEAKER_06 (28:04):
Yeah, yeah, yeah.

SPEAKER_08 (28:05):
I've I'm traumatized by past relationships and been
forced into uh couples' costumesand things.

SPEAKER_05 (28:10):
Um Raggedy he had to go with Raggedy Andy one year
and she showed up as a sexykitten anyway.
Yeah, yeah.

SPEAKER_02 (28:16):
What was what was one memory that you want to
forget that we want to hearabout?

SPEAKER_08 (28:20):
Um the well, there's the there was the original one
with a old old girlfriend fromlike 15, 20 years ago where we
went as uh JFK and Jackie O.
And I was of course JFK, andpeople were really pissed.
Well, no, sometimes it's funwhen you reverse that shit.
Um like Mikey and Stephanie wentas Princess Leia and Han Solo,
but they reversed it becauseMikey had his hair in buns and
she dresses on solo.

(28:41):
Oh, that's fun.

SPEAKER_07 (28:42):
Oh, that's fun.

SPEAKER_08 (28:43):
But I had uh I went and bought like a big generic
sponge from the auto shop anddyed it and made it red, and I
had pieces of brain that I wouldhand out to people as I was
going to do.

SPEAKER_02 (28:51):
Oh, wow, yeah, you majors, okay.

SPEAKER_08 (28:53):
And I had a bullet in action coming through my
throat.
Oh, and uh it really, reallypissed off my friend's
80-year-old mom.
Yeah, oh yeah.
And then my girlfriend at thetime was carrying around a piece
of the red sponge, just likeJackie O held on to the
scripture of the brain.
Oh my god, this is so morbid! Wewon a couple costume contests
that year.
Okay, all right.

SPEAKER_02 (29:12):
So it was we did, so it was worth it.
Yes, and it wasn't too soonbecause it was how many decades
ago?
Sure.

SPEAKER_08 (29:16):
Yeah, so that's that was the the one time the
couple's costume really clicked.
Yeah, yeah, I'd do that oneagain.

SPEAKER_02 (29:23):
Wow, all right.
So we're moving on the reds.
Yeah, I was gonna say speakingof red, um, so we're no, so
we're so we're saving Chelanifor last.
Okay, so we're gonna have inbetween.
So Jimmy suggested this uhZinfandel, which I love
Zinfandels in okay, in the fallin the winter time.
Everybody always thinks ofCabernet Sauvignol for your big

(29:45):
fall or winter cat.

SPEAKER_08 (29:47):
Actually, worse than that, they think of Zinfandel as
a box of pink wine.

SPEAKER_02 (29:50):
They do, that's right.

SPEAKER_08 (29:51):
That's what people think, and it's not it's a good
zin is a nice red oh that's riceand red, yeah.
Yeah, we're good.

SPEAKER_02 (29:59):
I'm Just checking, guys.
I'm just checking.
You never know.
You never know.

SPEAKER_08 (30:02):
You never know.

SPEAKER_05 (30:03):
Wine can do weird things.

SPEAKER_08 (30:04):
I mean, I would send it right back.

SPEAKER_02 (30:07):
Where are you going to send it to?

SPEAKER_08 (30:09):
Yeah.
The owner.
Yeah.
Send us back.

SPEAKER_02 (30:13):
Yeah.
So this one is um SpelichWinery.
So they're out of uh AmadorCounty in California.
This one you can you can find uhpretty prevalently, but like I
said, find wine source inLivonia.
Uh they have actually a specialstory behind this because
Jimmy's daughter Remy uh workedfor them and helped make wine

(30:35):
with them.
So Zinfandel is reallyfantastic.
Uh I like it because thedifference between this and a
Cabernet Sauvignon, there's alot more like uh raspberry or
you know, like jammy flavors toit.
So it's a really great fallwinter wine.
Um, as opposed to if you're ifyou're burnt out on Cabernet

(30:55):
Sauvignon or you're a hugeCabernet Sauvignon fan and you
just haven't delved into theworld of you know a really good
Zinfandel, Amador Countyspecifically makes really great
Zinfandel, and then they'll alsohave you know old vine
Zinfandel.
So Zin Zin vines will last along time.

SPEAKER_08 (31:13):
The most expensive juice I ever used to make home
wine was at Old Vine Zin.
I paid almost 300 bucks for sixto get six gallons of wine.
Holy yeah, if the juice isexpensive, it's hard to find,
you can't get it.

SPEAKER_02 (31:25):
Yeah, yeah.
Well, this is well, how manyyears ago was that though?

SPEAKER_08 (31:29):
That was probably five, six years ago.
Okay, I think you could probablypre that was pre-COVID.
You could probably pre-datethings.

SPEAKER_02 (31:34):
Yeah, you could probably find a little bit more
uh offshore.

SPEAKER_08 (31:38):
I didn't have as eclectic a source of uh
selection of sources back then.

SPEAKER_05 (31:42):
Do you like do you like her having handed pour to
herself?
You like that?
She's like, you notice thatadult size.

SPEAKER_08 (31:48):
She had a living room pour.
We all got our little tasters,right?
Right.
You know, like where's thiswhere's this wine gonna fucking
go at the end of the night?

SPEAKER_05 (31:54):
She knows she knows we're coming back for seconds.
Yeah, and she also knows thebottle's going home with her.

SPEAKER_02 (31:58):
So no, it's not, it's going home with one of you.

SPEAKER_05 (32:01):
You guys can fight this lady, you can fight on it.
You can have you can have thelittle saints.

SPEAKER_08 (32:05):
I'll take the wine.

SPEAKER_05 (32:09):
There's more to come.
There's more to come.
Yeah, oh man.
Well, there's two to fight overhere.
Uh, but this is nice.

SPEAKER_02 (32:14):
Oh no, there isn't, unless you want to fight me.
Solani's coming home with me.
Because I have a story behindthat one.
I'll share.

SPEAKER_05 (32:22):
So again, thank you to uh the fine fine wine.
Fine wine source.
Uh Jimmy, thank you.
Oh my god, this is the the thedryness.
Uh there's it, but it's not uhColleen likes a dry, dry, dry,
and sometimes it's like too muchfor me.
But this is like nice and dry,but then there's a fruit that
that that that comes through.

SPEAKER_08 (32:41):
Absolutely.
Jammy is the right is the wordthat my that like uh the Coonin
brothers when they talk abouttheir favorite wines, that's
jammy.

SPEAKER_05 (32:47):
Yeah, yeah, yeah, yeah, yeah.
But it but it it sometimes thedry like just buries all of
that, uh, but the fruit uh uhcreeps on through.
Yeah, it's the jamminess yeah,crawls on up because it does
still because it does, it comesto the tip of my tongue, so it
crawls up to the tip of mytongue.
I like I like I like it.

SPEAKER_02 (33:07):
I know.
I think yeah, I think I thinkColleen would like that too.
Because like I said, there'ssome there's some cabs out
there.
Cab Cabernet Sauvignon can comein all different styles.
Um, but like I said, I just lovea good Zen.
And this one's actually this isa 17, so this one is aged
properly and well.
Um, a lot of the Zinfandels thatyou'll find in the market,

(33:29):
they're gonna be newer, youknow, newer vintages.
But this one specifically, youknow, you've got eight years of
age on it, which is really,really beautiful.
That's why it's so like big,bold, still dry, but it's got a
lot of the jamminess to it.
Why'd you take your headset off?
I feel naked over here.

SPEAKER_08 (33:45):
It just gets warm.
Yeah, it gets warm.

SPEAKER_02 (33:48):
I'm sorry.
I do that.

SPEAKER_08 (33:49):
Yeah, well, yes, that's what it is.
That's what it is.

SPEAKER_02 (33:52):
You set them girls loose, and we're all like woo
talking about boobs and wine andyou know it's for the cure,
guys.
It is.

SPEAKER_08 (34:03):
Every time I go to uh caucus club in Detroit, I
always uh go to the bar room andI always order their their dark
zin.
Give me what do you have?
What's your your old vinezin orsomething?
They always they always have.
When I asked for one of Mr.
Paul's about a month ago, andPaul himself was like, I gotta
go down to the cellar.
I'm like, don't don't bothergoing down to the cellar, Paul.

(34:23):
Your knees ain't what they usedto be, buddy.

SPEAKER_07 (34:25):
Yeah, well, uh, I'll just take something else.

SPEAKER_02 (34:29):
Yeah, it's um it's definitely rare to find, you
know, an old vine zin, dependingon where you're at.
But I think now, you know, withthe similiers that are creating
these beautiful wine lists andyou know, these restaurateurs
that themselves are, you know,wine collectors, they know the
value of a really goodZinfandel, especially anything

(34:50):
that's old vine.
Um, and you know, why not?
It's something that you can age,you can age it just like a
Cabernet Sauvignon if you arefortunate enough to have a
cellar in which to do so.
Um so yeah, that's that Zen.
I love it.
This is this is my go-towhenever I whenever I bring a
holiday wine, it's a Zen versusa cab.

SPEAKER_08 (35:13):
I mean, there's like like Etsy sells uh forgive me
for I have forgive me, Lord, forI have zinned.
It was like that was all thatpink Zinfandel stuff.
Those are the they still sellthose wine glasses at like Meyer
and Marshall's and stuff, youknow.

SPEAKER_02 (35:27):
Yeah, so pink, yeah.
That that's where Zinfandel gota bad rap.

SPEAKER_07 (35:31):
Yeah, absolutely.
Big time, absolutely big time.

SPEAKER_02 (35:34):
It was it was quote old lady wine because it was the
pink wine.
Yeah, you know, they didn't evenjug.
They didn't even call it rose,they they it was the pink wine.

SPEAKER_08 (35:41):
Oh, it's yeah, blush or rose.
Yes, blush.

SPEAKER_02 (35:44):
Oh, that's right.
Not because it was never J GaloBlush, yeah.
Yeah, well, I got a mom.

SPEAKER_07 (35:51):
She's an old lady who drinks white, she drinks
pink wine, yeah.

SPEAKER_02 (35:54):
White Zinfidel, even though it's not white, it's
pink.
It's pink, yes.
I love it, I love it.

SPEAKER_08 (36:01):
I did once make a a pink Merlot, it was a clear
Merlot.
It was a it was a white Merlot.
I made a white Merlot.
Oh, that's what I did.
Yes, I made a white Merlot.

SPEAKER_02 (36:12):
Yes, yeah, because Merlot, so the skin of the grape
is gonna be uh like you know,purple or red, and then the meat
inside is gonna be white.
But you know that because youmake you make your wine.
I make basement wine, yeah.
You make basement wine.

SPEAKER_08 (36:26):
Yeah, the last batch was shit you told me, you made
sure you told me that, so butit's okay.

SPEAKER_02 (36:29):
Yeah, I was honest with you, and I let you know,
hey, uh this one is gone.
It was oxidized.
It was oxidized, it wasoxidized.

SPEAKER_05 (36:36):
I had uh the one uh you I because I had one of your
bottles and it was fine.
The Christmas ones were fine.

SPEAKER_02 (36:40):
Yeah, you took your headset off.
Yeah, and in naked land overhere.

SPEAKER_08 (36:44):
I feel like Joe Rogan with no, we're naked,
you're the only one with cans.

SPEAKER_02 (36:49):
No, there's cans right there.

SPEAKER_08 (36:51):
Ding.

SPEAKER_02 (36:54):
We need our bell ringer.
Oh my gosh.

SPEAKER_08 (36:56):
Yeah, what are you finger banging over there?
Chocolate flanagan?

SPEAKER_05 (36:59):
Yeah, dark chocolate, flanagan, dark
chocolate to go with these redlines.
Yes, I know it's perfect.
I was gonna get some cheese, butI'm like, eh, a little dark
chocolate.

SPEAKER_08 (37:06):
No, it's Eric Schultz is watching.
Oh, he was gonna come in andjoin us, but uh he's moving this
week.

SPEAKER_02 (37:12):
So all right, busy man.
It's all right at Schultz.
Thanks for checking in.

SPEAKER_05 (37:16):
I was gonna say you miss some gorgeous wines and a
gorgeous co-host.
There you go.
I'm right here.

SPEAKER_04 (37:22):
And Kristen's Kristen's here as well.

SPEAKER_08 (37:26):
Oh boy, the wine's kicking in, kids.
I got a kitchen to clean, I gotlaundry to do, I got baseball to
watch.
All right, I've got charcoal.
It's all right.
Oh, it's all right.

SPEAKER_02 (37:37):
We've got charcoal pills for you.

SPEAKER_08 (37:38):
And if you want some DHI, I've been taking my
charcoal pills.
Yeah, we're out.
We ran out.
We ran out.
Okay, I've got some in my truck.

SPEAKER_02 (37:44):
All right, we're all good.

SPEAKER_08 (37:45):
We'll be all right.

SPEAKER_02 (37:46):
I always have them in my truck.

SPEAKER_08 (37:48):
Okay, we only have we have one more of these to
drink.
That's probably why we shouldhave had the smaller samples,
but yeah.

SPEAKER_02 (37:53):
Well, you were insistent.
And a similar never says no whensomebody wants refills.

SPEAKER_05 (37:58):
I was busting your chops.

SPEAKER_02 (38:00):
Yeah, me too, but that's fine.

SPEAKER_05 (38:01):
Well, because this is this is I mean, I've because
if I'm enjoying this the waythat, like you said, the
jamminess is coming through withthe dry.
Yeah, I really want some lambchops right now.

SPEAKER_02 (38:10):
Oh, I've got I just got some lamb chops.
That's one of my favorites.

SPEAKER_05 (38:15):
Garlic.
Where was I the last wedding?
They had they were doingstrolling lamb chops before
dinner.

SPEAKER_08 (38:20):
Oh, you know, dude, I just hijack a tray and go in
the back room.
All right, I'd be happy.

SPEAKER_02 (38:25):
You know who's got really good lamb chops?
Lastrada Dolce in Birmingham.
Yeah, Lastrada Dolce inBirmingham.
So Chef Zarko.
So uh I was at uh Eastern Marketfor oh my gosh, what was I there
for?
Um, one of their events thatthey were having, it was our
Detroit.
Oh, it was Grill Fest.
No, it was Grill Fest.

(38:45):
It was Grill Fest, BurgerBattle, and uh and Chef Zarko,
he had lamb chops.
He had a line, you guys.
I can't remember which shed wewere in.
I think five.
He had a line all the wayaround.

SPEAKER_08 (38:57):
All the events are in the same shed, the one that
has the garage doors, that'swhere the events are.

SPEAKER_02 (39:00):
Yeah, all the way around.
So and they and they were rightin front of my little saints
table.
And I'm like, all right, cool.
I'm like, here, guys, I'm like,try this, try this, try this.
And then he sold out instantlybecause I had my chef with me to
help poor little saints, and Ibecause I'm like, hey, you want
to come?
You want to make some extramoney?
And he's like, Yeah, let's doit.
Yeah, and then we went over tochef, and before it got crazy

(39:21):
business, and he's like, Here,he's like, try he had the lamb
chops over polenta withasparagus.
Yes, yes, yes, and chef, chef,chef, and then we chefed, and
then we shoffed, and then wechefed, and then we shoffed, and
we shuffled, we shuffledtogether, and it was great, it
was beautiful.
Um, but yeah, lamb chops,beautiful, fantastic.
And then speaking of uh likelike different types of meat,

(39:45):
like uh mangles pork.

SPEAKER_08 (39:47):
If you ever had that, it sounds made up, it's
not made up.

SPEAKER_02 (39:50):
Mangalese is a type of heritage, it's a heritage
pork, and up north uh near likeSutton's Bay, and I bring this
up to bring into in the vineswith Mrs.
Vino.

SPEAKER_05 (40:02):
I told you that story to tell you this story.
Yes, that's my life.
Yes, that's welcome to you intomy classroom.

SPEAKER_02 (40:07):
That's where this is how we bring the students back,
bring your attention.
Um, but heritage were you know,meat that you normally wouldn't,
you know, some people areadverse to lamb.

SPEAKER_08 (40:20):
Um or uh like I had a grandfather who ate too much
mutton during the war, so hewouldn't eat it.

SPEAKER_02 (40:25):
Well my gosh, I mean that's the worst cut out of the
lamb, yeah, right?

SPEAKER_08 (40:29):
So he was afraid of anything lamb was like no, you
know, yeah.

SPEAKER_02 (40:33):
This sounds like a lot of my family because I'm
always like, Hey, do you want meto make some lamb chops or do
you want to make you some kafta?
And they're like, No, no, no,no.
And I'm like, it's really goodthe way I make it.
I'm like, you know that I cookwell.
They're like, No, no, no, nolamb.

SPEAKER_08 (40:44):
So sometimes I just I lie gamey to people, they have
a different taste.

SPEAKER_02 (40:48):
Just lie to them and cook it well and be like, here,
just taste it and try it.
Same with wine, I'll do that allthe time.
I won't tell you.

SPEAKER_08 (40:54):
My dad did a lamb roast one year for Thanksgiving,
didn't tell the family.
And I knew, and dad knew, andall my aunts and uncles are
like, This is great.
What's this cut of beef?
He goes, It's lamb after we ate,right?
What?
So, yeah, you can you can pullit off.
Welcome, plus, you know, the wayhe he barbecue smokes it, it's
just amazing.

SPEAKER_02 (41:11):
So I know I've got a big barrel smoker at home.
I love smoking meat.

SPEAKER_08 (41:15):
Yeah, this is just uh he just does the offset, you
know, coals in the sides andlets it go.
And yeah, he does it well.

SPEAKER_02 (41:22):
I love it.
Yeah, I've got I've just got apellet smoker.
I used to have uh I do too.

SPEAKER_08 (41:25):
I have a trigger, I love it.

SPEAKER_02 (41:26):
Yeah, it's I I like the pot.
It's yeah, it's almost too easy.
I'm one of those where I'm like,I want to be out all day long
for eight hours so that I havean excuse to drink lightly for
eight hours.

SPEAKER_05 (41:37):
Let it smoke, yeah.
Too much of a well, I gotta letit set.
I gotta let it, I gotta let itfaster.

SPEAKER_02 (41:42):
I know, and then everyone's like, hey, when is it
gonna be done?
I'm like, uh oh, how manybottles?
Second bottle.
Uh we got two more hours.
Are we want to turn down thetemperature a little bit just to
extend it?
All right, yeah, that's what Ido.
So, are you gentlemen ready for?

SPEAKER_07 (41:58):
Oh, you dumped that out.
I don't I don't understand.

SPEAKER_02 (42:02):
This one, this one's uh so this one, this wine, uh,
so I'm very excited to bringthis back.
I believe, and I brought it, andI and I believe the first
podcast that I did with with youguys.
I I know I brought because youtalked about it.

(42:25):
So I did Ardore, so Ardore islike their highest end, Cabernet
Sauvignon, and this one blows itaway.
This one, I'll be honest.
So this one is Mount Vitor.
So Mount Veter is uh a specificarea, specific AVA in Napa

(42:45):
that's highly, highly covetedfor its fruit.
So this fruit grows on theeastern um facing side of Mount
Veter, and there's only I don'tknow how many uh acres there
are, but it's it's very select.
So there's only certain uhwineries that have access to

(43:06):
these grapes.
Okay, all right.
So this is very special.
This is gonna be a 2021.
There was only 175 cases of thismade, and I believe there's six
in a case.
70 of them Jimmy at Fine WineSource has, and the rest only
you can get from the winery, asfar as I know.
Really?
Don't quote me.

SPEAKER_05 (43:26):
So Jimmy's kind of corner in the market, quoted
yourself.
He's he's uh so the fine winesource, he's uh uh is his focus
wine.
Does he have other spirits aswell, or is it they like really
wine?

SPEAKER_02 (43:36):
Wine really wine, yeah.
Okay, yeah.
So Jimmy we gotta get in there.

SPEAKER_05 (43:41):
We were talking about August.
Thought we were gonna recordlive.
I thought we were going live,and I'm like, we we will be.

SPEAKER_02 (43:45):
Oh, you know what?

SPEAKER_08 (43:46):
I was trying to set up my timing like from where I'm
like, so we're going to Livoniaon Wednesday.
Yes, I was like, No, no, no,we're in the studio.
I'm like, Oh, I thought we weregoing to the shop.

SPEAKER_04 (43:57):
You know what?

SPEAKER_02 (43:58):
Let's no, because Jimmy actually just expanded his
store and he has a whole newarea, and there's actually a
spot where we could set up andhave that backdrop.
Cook it, Dano.
Yes, let's do it.

SPEAKER_08 (44:09):
Slavonia's out of our usual sphere of influence.
I like that.
Hang on, I like that idea.

SPEAKER_05 (44:13):
You're you're you've got some contraption here.

SPEAKER_02 (44:15):
I do.
So this is called a Coravin.
And the reason why I'm doingthis also sounds made up is
because I'm very selfish and I'mtaking this bottle home
afterwards.
Um, but this Coravin, what itdoes, it's it exchanges argon
gas for the wine, so no oxygengets in the bottle.
So there's a needle that I justinserted into the cork.

SPEAKER_06 (44:37):
Yeah.

SPEAKER_02 (44:37):
And when I and when I hit the um penetrates.

SPEAKER_05 (44:41):
So if you turned your bottle into a wine box.

SPEAKER_02 (44:44):
Um if you want to cheapen it that way, Jamie.
You can go if you want to.
I'm sorry, where does it cheapenit?
Simple simplify it.

SPEAKER_08 (44:51):
A cortovin.

SPEAKER_02 (44:52):
A Coravan.

SPEAKER_08 (44:53):
Coravan.

SPEAKER_02 (44:54):
Uh Amazon.
Yeah.
So what it does, it just um,yeah, turn that, turn that
camera down so people can see.
Yeah, yeah, there you go.

SPEAKER_08 (45:02):
So this is some wine nerd shit right here.
Oh, very much so.
So Argan, so you wheezing thejuice.
So listen, listen.

SPEAKER_02 (45:08):
So specifically Argon gas, what it does, it's it
creates a layer on top of thejuice that's already in here.
Um, so that there's no, so thatthere's no oxygen that's in
here.

SPEAKER_08 (45:22):
Argon gas is what they use when they are uh
interrogating prisoners, itmakes them talk.
Yes, so this is we're gonna bevery, very honest here today,
Jamie.

SPEAKER_02 (45:31):
I don't know if you guys are lying or not.

SPEAKER_08 (45:32):
Isn't Argon gas the stuff that makes the signs light
up?
No, it's what blue that's whythe Hindenburg burned.

SPEAKER_02 (45:38):
No, that's helium.
It was heat or not helium.
Does it does it make you talk?

SPEAKER_05 (45:42):
Are we gonna talk in squeaky voices after this?
Yes, yes, it's gonna make melaugh a lot.

SPEAKER_02 (45:49):
Which one's which one's flammable?
I can't remember.
Argon gas.

SPEAKER_08 (45:53):
This is literally like a bomb.
This is like we have pipe bombmaterials here.

SPEAKER_05 (45:57):
Okay, so and you're gonna see I love that she's like
grown to ignore us.
Yes, she's a smart lady.

SPEAKER_02 (46:03):
Let this so aerate this, okay.
IE.

SPEAKER_08 (46:06):
But you just argoned it.

SPEAKER_02 (46:07):
I.e.

SPEAKER_08 (46:08):
wasn't it a guy from Lord of the Rings?

SPEAKER_02 (46:10):
It was Atagon.

SPEAKER_08 (46:11):
Same thing.

SPEAKER_02 (46:13):
If you want me to get nerdy, it's a sequel to
range.

SPEAKER_08 (46:16):
So you got Ranger Gas.
Ranger gas.
There was Vigo, yeah, there wasVegle Morton.

SPEAKER_07 (46:21):
So Vigo Morton's infarted into this bottle, Vigo
Morton's.

SPEAKER_02 (46:26):
You know, I try and keep everything.
This is me just disrespectingthe classy thing to ever happen.

SPEAKER_08 (46:34):
The classiest thing to ever happen to this podcast,
and I'm making Vigo Morton'sinfart jokes.

SPEAKER_02 (46:43):
Um, so yes, spin it.
So swirl, swirl, swirl, swirl,swirl.
Because this specific wine, thisis one that I would decant for
two reasons.
One, there's gonna be sedimentin here because Mark Harrol, the
winemaker, he believes inleaving sediment in specifically
the Carbonet or the CabernetSauvignol, and then also the

(47:06):
tenacious, which is uh Merlotand Pias.

SPEAKER_08 (47:08):
I feel like I've overfiltered some of my wines
and I lost some flavor.
Yep.
I overfiltered it.
I could have left it.

SPEAKER_02 (47:14):
Are you afraid?
Are you afraid of some chunkiesat the end of a glass?

SPEAKER_08 (47:17):
I'm not, but other people are the people that are
that you're giving us a lot ofthings.
You're gifting it to.

SPEAKER_02 (47:22):
Then you can go to one of two routes depending on
it.

SPEAKER_08 (47:25):
Put a sticker on it that says chunky bottom.

SPEAKER_02 (47:27):
So depending on if they're really close, if they're
really close, family andfriends, you can be like, hey,
guys.

SPEAKER_08 (47:35):
Sorry, this is classy.
Chunky bottom is the game incollege.
Anyway, yeah, but you can tellthem that there's gonna be
sediment.
And beer people beer people areused to sediment.

SPEAKER_02 (47:44):
Yes, beer people are used to it.
Okay, yeah, yeah, yeah.
So with with wine specifically,you just gotta, depending on
your relationship with someone,okay.
So if I put my simelierprofessional hat on, I'll be
like, okay, no problem, I'llfilter it out.
But for friends and family, I'llbe like, no, no, no, no.
You're gonna drink that andyou're gonna eat some of the
chunkies and you're gonna chewon it and you're gonna
appreciate it.

SPEAKER_08 (48:05):
That might be a little much to have them chewing
on the chunkies in the bottom ofthe wine, but then again,
there's no chunkies in thebottom of that box of uh crisp
white frenzia.

SPEAKER_02 (48:14):
So the white zincel.
Oh no, no, that's been filteredmany times.

SPEAKER_05 (48:19):
Squeezing the last drops out of that silver bag.

SPEAKER_07 (48:22):
Yes, I know.
At the tailgate.
Yeah, yeah, yeah.

SPEAKER_02 (48:25):
All right, if you guys swirled it enough, did you
guys get a nice okay?
So this is a little bit more.
You can tell me if I swirledenough.

SPEAKER_08 (48:32):
Wow.

SPEAKER_02 (48:33):
Yeah, so there's gonna there's gonna be some oak
on here right in the mouth.
French oak.
French oak.

SPEAKER_05 (48:37):
This is opposite.
The the the flavor, the flavorfrom comes first and then the
dry hits.
The other one, the dry hit, andthen I got the flavor.
This one I'm getting the dry andit just readjusted my tongue
completely.

SPEAKER_08 (48:50):
Uh-huh.

SPEAKER_05 (48:51):
Uh-huh.

SPEAKER_02 (48:51):
Yeah.

SPEAKER_05 (48:52):
Cat'll be thrilled.

SPEAKER_02 (48:54):
Yeah.

SPEAKER_05 (48:56):
I'm letting I'm getting flavor first on this,
and the dry comes later.

SPEAKER_02 (49:01):
So that's coming from the Darna Jou French oak.
So Darnage is the specificcooperage that is most prevalent
with Tom's.

SPEAKER_05 (49:09):
This is speaking to my bourbon boy.
This is speaking to my bourbonsoul.
Yeah.

SPEAKER_02 (49:13):
Are you familiar with uh Darnajou?

SPEAKER_05 (49:16):
No, but it's just this this flavor is speaking to
my bourbon soul.

SPEAKER_02 (49:19):
Yeah, I knew it was.

SPEAKER_05 (49:22):
This is a number.

SPEAKER_02 (49:23):
Shout out to Tom.
I will see you on Saturday onCork, you and Vicki.
This is a fan.

SPEAKER_08 (49:28):
This is a top shelf wine.
This is not going to be at yourlocal party.

SPEAKER_05 (49:33):
So you said there's 150 cases, right?

SPEAKER_02 (49:35):
175 uh that were produced for this specific
vintage of 2021.
There's only 20 cases availableat Fine Wine Source Livonia.
And I believe the rest of the uh155 are exclusively uh just
through the vineyard and/or someof the other like partnerships

(49:57):
that Tom has.

SPEAKER_08 (49:58):
So I have a feeling that that is the coolest place
in the city of Livonia.

SPEAKER_02 (50:02):
I'm thinking very cool, very amazing wines.
And Jimmy and his father or umson-in-law, uh Igor, really
helpful.
Dare, I've known Dare forever.
He's such a sweetheart, veryknowledgeable.
He'll tell you whatever it isthat you you need to know.

SPEAKER_05 (50:18):
And then the nose on those just grows.

SPEAKER_02 (50:20):
Oh, yeah, yeah.
You wait, you guys.

SPEAKER_05 (50:23):
Yeah, you wait.

SPEAKER_02 (50:24):
So, this is one of those wines that, like I said
before, you want to decant this,one because it will open up, and
two, because of the sediment.

SPEAKER_06 (50:32):
Right.

SPEAKER_02 (50:33):
So, for those individuals who aren't into you
know the the chewiness, uh, allof it settles in the bottom and
bottom of the decanter, and thenyou can just pour it off slowly
so that you don't have to haveany of that.

SPEAKER_05 (50:45):
So now you said there's only 170 some odd cases
uh of the 2021.

SPEAKER_02 (50:50):
Yep, you got it.

SPEAKER_05 (50:51):
Uh so the following years are are there, are the so
it's that it's not one and done.
There's other years, right?
Have they done it in the otheryears?
Or should we be able to get the22 eventually and the 23?

SPEAKER_02 (51:03):
Yeah, so the other vintages.
Um, I haven't talked to Tom asfar as how 22 was, how 23
harvest was.
Um, but I know that specificallythis harvest was was really
fantastic um for them in Napaand specifically at Mount Veter.
Um, because yeah, Mother Nature,you guys, she's she's in

(51:24):
control, she's in control,especially when it comes to
these very elevated wines whereyou know Tom doesn't, he's not
buying juice from people just tomake X amount of cases.
It's no, it's whatever grapeshe's got, and him and Marquero,
the winemaker, that's what theyhave to work with.
That's all you get, people.
That's it.
That's why people sell her,that's why they collect wines,

(51:45):
it's why they uh you know, winesappreciate it.

SPEAKER_08 (51:47):
I was out in in uh Hood River, Oregon over the
summer, and I had my first everBarbarossa.
Like, wow, this is different.
And we were literally sittingunder the grapes and their
wineries.
It was really kind of cool.
I'd never been out to Oregon.
Everywhere in Hood River, Oregonis a fucking screensaver.
Yeah, everywhere you look, it'slike something on your
screensaver.

SPEAKER_06 (52:07):
I love it.

SPEAKER_08 (52:07):
Yeah, it was great, and the wine there was was
really good.

SPEAKER_02 (52:09):
Yeah, yeah.
There's yeah, the PacificNorthwest has beautiful,
beautiful.
Obviously, they're really knownfor their cat or um Pinot Noirs.
Um, but yeah, it's uh, you know,it's that cool, salty air, like
especially the ones that arecloser to the ocean.
It's really unique, very unique.
Yeah, super cool, super cool.
But I'm excited about you know,exposing people to that type of

(52:33):
uniqueness of wines in Michigannext year, uh, because I'm
putting together an in the vinesexcursion uh with Mrs.
Vino.
So it'll be some of my really umawesome winery friends and
winemakers that either I workedfor or closely with uh when I uh

(52:54):
was working up there for BigLittle and Wabi.

SPEAKER_06 (52:56):
Right.

SPEAKER_02 (52:57):
And uh yeah, because we're gonna start there because
we were we so August doesn'tknow.
So we were gonna do space.

SPEAKER_08 (53:03):
August doesn't know.
No August doesn't know, Augustdoesn't know.

SPEAKER_02 (53:08):
And if you guys put this into a meme, I'll kill you.
But anyways, um that will be oneof the crazy.
I could just see, yeah, I couldjust see it now.
Right when I was doing it, Ialready knew where your heads
were at.
So, anyways, um so Augustdoesn't know.
August doesn't know so uh noSpain this year.
Okay, however, that's okay.

(53:29):
Blessings in disguise, right?
So we're gonna be doing uh localin the vines tour with Mrs.
Vino up north in the uh LelanaPeninsula, Mission Point
Peninsula.

SPEAKER_08 (53:41):
I got a buddy with a place up there, I'll send you to
him.

SPEAKER_02 (53:43):
Yeah, man.
Yeah, well, I yeah, I've gotpal.
Yeah, uh, I'm not gonna I'm notgonna say where I stay because
it's a secret.
I love advocating for them, butI also I I always hate when they
get busy and they get booked.

SPEAKER_05 (53:56):
Right, you know, Colleen and I were not gonna say
work at Interlock, which is justa good 20 25 minutes outside of
Travers.
Um, and it was raining, so we'relike, all right, well, we're not
hiking or walking around orgoing to the beach.
So uh let's let's hit somewineries.
And so as we're driving toTravers, we've got a 20-minute
drive.
So I I text Mrs.

(54:16):
Vino and I'm like, hey, we'redoing we're doing some wines
today.
Which uh which uh tell me acouple of places we gotta hit.
Um and we did there was a one,and it's it's like it was
reminding me of what uh thewhistle pig is, what role Raj is
doing.
Um, because it looks like awhole community uh college
campus that they've turned intojust like the shopping district.

(54:38):
And you sent sent us to one inthere.

SPEAKER_02 (54:40):
Yeah, I'm trying to think.
Oh, it was um uh so Left FootCharlie, it's Brian.

SPEAKER_05 (54:46):
Yeah, so we and and we hit a couple of the other
ones that that you suggested.
I was laughing earlier when youmentioned Traverse City because
Colleen and I because we boughta bunch of bottles, and just
like in the last three weeks, wewere kind of out of wines,
right?
But we had all our Travers winesthat we had picked up, yeah.
We were saving because we boughta bunch that we were like, Oh,
we're gonna serve these atChristmas, right?
Because we usually we have like30 to 40 people for Christmas.

(55:08):
Fun.
Colleen's from a huge family,yeah.
So we had these wines for tablewines, and uh we we destroyed
them in the last two weeks.
Oh, so yeah, but those kind ofthings.
Did you hear that?

SPEAKER_02 (55:19):
Flanagan family, yeah, yeah.

SPEAKER_05 (55:21):
So you're gonna be getting some uh you know,
something.

SPEAKER_02 (55:23):
Yeah, I know.
I'm looking up my text.
Yeah, I told you Left FootCharlie, um, you know, Boss Wine
and Elk Rapids, Gilcrest TastingRoom, Shady Lane.
Yeah, there's so many.

SPEAKER_05 (55:33):
I mean two of the ones you recommended.
Yeah, and we enjoyed them greatimmensely.

SPEAKER_02 (55:37):
Yeah, such great wine.

SPEAKER_08 (55:39):
An old buddy of mine sold a company, his wife retired
from one of the TV stations sheworked at, and they uh they
bought a defunct winery upthere.

SPEAKER_02 (55:47):
Which one?

SPEAKER_08 (55:48):
Uh Three Trees.
Oh Three Trees Vineyard.
It's now the Suenteses.

SPEAKER_02 (55:53):
Oh, I love it.
Yeah, send me their info becausewe're gonna be we're gonna be
going off.
Yeah, I would love to meet them.

SPEAKER_08 (56:01):
He would come down to whiskey jar and have me try
stuff when I was bartending acouple years ago.

SPEAKER_05 (56:05):
Yeah, Michigan has bona fide actual wine country,
yes, they do have Michigan.

SPEAKER_08 (56:10):
And I used to always talk shit about the reds here
because we have we have thatGerman parallel, uh you know,
the German climate, the soil wecould we'd had great German
wines.

SPEAKER_06 (56:19):
45th parallel.

SPEAKER_08 (56:20):
When I was a kid, it was always there was always
Rieslings and Um Peace Portersat Christmas that were from
Michigan wineries, were all overour tables in the holidays when
I was a kid.
Never a red because our redswere too thin.

SPEAKER_02 (56:34):
Yeah, too light.
I get it.

SPEAKER_08 (56:36):
Of course they would be.
They're getting better.
That's what I'm hearing.

SPEAKER_02 (56:38):
Yeah, so they'll all so they'll always be thin,
they'll always they they won'tever get big and juicy like a
Cabernet Sauvignon or isn't thatthe viscosity definitely does
struggle um just because it'sthe growing season again, it's
mother nature.
Yeah, you know, unless somebodystarts growing you know,
Cabernet Sauvignon in agreenhouse.

SPEAKER_08 (56:58):
Yeah, well, that's gotta be it.
Yeah, they have to greenhouse itor do they have to like yeah,
light it or something crazy.

SPEAKER_02 (57:03):
Because if you want it to be native grapes that are
actually coming from the soilwithin that AVA designation,
you'd have to do that.

SPEAKER_08 (57:10):
But I mean, I've gotten great red wines from
Portland and Washington State,which also doesn't yeah, that's
some really good Syrah's out ofWashington.

SPEAKER_02 (57:20):
That's right.

SPEAKER_08 (57:20):
My my homemaking, which I'm I'm two years since
I've actually made a wine.
That's what life does, you know.
Like my stuff's scattered aroundright now.
I have to, I have to, but I getI was getting all my stuff from
Washington State.

SPEAKER_02 (57:31):
I want to come help.
I want to come help.

SPEAKER_08 (57:33):
There's nothing to help.
Well, the help is when you'redoing the the bottling and the
tasting.
That's the fun part to help, youknow.
Everything else is like youthrow some stuff in a bucket and
you let it wait, and then yougotta clean it, and then you do
it, you know.
It's not all that helpy, youknow.

SPEAKER_02 (57:45):
I want to taste it.
I want to give you my stamp ofapproval.

SPEAKER_08 (57:47):
That's fine.
We'll do we'll do it, yeah.
Because I need to, you know whatI'm gonna do?
I'm gonna do a white done.
I can get a white done and I cangive it away, give it out for
Christmas.
I didn't give wine for Christmasthe last two years.
So, and I think uh Melso and Iwere gonna do a port.
Oh you want to do a port wine,okay, fortify a port wine, and
and that always works.

SPEAKER_02 (58:08):
That you'll have success with because the alcohol
content is you can just put abunch of Christian brothers in
there and kill any funk.

SPEAKER_08 (58:17):
Yeah, it could be a fresh one, but you just got you
know, it doesn't have to beaged, yeah.
So we've been in we've been innon-negotiations.

SPEAKER_02 (58:22):
I love it, I love it.
Like I said, I would love tohelp.

SPEAKER_08 (58:26):
Yeah, we'll get you.

SPEAKER_02 (58:26):
We'll give it a stamp of approval.
Mrs.
Vino approved.

SPEAKER_05 (58:30):
Cool.
Handramic sellers is gonnareturn.
So I don't want to say it wrong.
Jimmy Jimmy Lutfey.
Jimmy's place is what?

SPEAKER_02 (58:39):
Fine wine source.

SPEAKER_05 (58:40):
Fine wine source.
It's uh it's a it's a simplename, but I it's like it doesn't
find wine.
Yeah, fine wine, fine winesource.

SPEAKER_08 (58:47):
The source fine wine.
It doesn't get it right to thepoint.

SPEAKER_05 (58:51):
Yeah, fine wine source.
All right, so the fine Jimmy,thank you uh for for sharing
these.

SPEAKER_08 (58:57):
Yeah, we can't wait to uh enjoy one of these with
you in your space.
Yes, we must schedule that forlet's do the holiday episode
there.

SPEAKER_02 (59:02):
I'll talk to Jimmy back.
What do you think?

SPEAKER_08 (59:04):
We'll do something in uh yeah, yeah.

SPEAKER_03 (59:06):
So Mondays, Mondays are uh late November before
Thanksgiving, before I leave forKrakow.

SPEAKER_05 (59:14):
Krakow Krakow Mondays are best because uh Foxy
Loxy can make some for sure.

SPEAKER_08 (59:19):
So yeah, well and Sundays, Sundays, Sunday remotes
are always good too.

SPEAKER_02 (59:25):
Sundays are hobby and wifey day for me.
I've got business to do at home.

SPEAKER_08 (59:29):
You can bring Wolverine to the wine shop.

SPEAKER_02 (59:33):
You can it's true.
I know that's very true.
It's right down the road fromme.
Ain't gonna be too long, andthen afterwards we can have a
bonfire at my house.
Oh my gosh, I'm gonna have tolike get an air mattress.
Sneaky hoodies.
Listen, I'm gonna have to get anair mattress for you guys.
You're gonna have to get tons.
I don't know what to tell you.

SPEAKER_08 (59:51):
It's not gonna work though, it won't be there.
It won't be.

SPEAKER_05 (59:54):
Yeah.
That would that thank you forsharing these.
Yeah, this is wonderful.
Thank you to uh little saints.
Yes.
For the contributions as well.
Good luck with the uh liqueur.

SPEAKER_02 (01:00:04):
Yes, yeah.
On cork for a cure the Saturday,everyone.
I will be there.
Uh Wolverine, aka Logan, myhusband will be there.

SPEAKER_08 (01:00:13):
Um, Logan's it works.
It's his name's Logan.

SPEAKER_02 (01:00:18):
Oh, you should wait.
His hair is long.

SPEAKER_08 (01:00:20):
Oh, is it now?
Uh-huh.
Oh boy.

SPEAKER_02 (01:00:22):
Uh-huh.

SPEAKER_08 (01:00:22):
Meow.

SPEAKER_02 (01:00:23):
Yeah.
Meow is right.

SPEAKER_07 (01:00:26):
Remember the remember the first show with her
when she he came as the bouncerto keep an eye on us, creepy old
men.

SPEAKER_02 (01:00:31):
Well, I just I'll be I'll be all right.
So, full disclosure, I wasn'tsure because I'm like, all
right, there's these gentlemen,these guys, because I didn't
know if you're gentlemen or not.
Yeah, yeah, yeah.
Barely that invited me, and I'mlike, you know, I feel
comfortable if you came with mejust in case.
He's like, Yeah, that's great.
And then afterwards, I'm like,uh, we're fine.

SPEAKER_08 (01:00:48):
Yeah, we're like, you want to talk?
He's like, no, leave.
I'm not here.
But anybody in the room, weusually try to drag onto a
micro.

SPEAKER_02 (01:00:54):
Say something.
Come on, Peter Gallery.
I know he's so yeah, I know he'sso introverted.
I love him.

SPEAKER_05 (01:00:58):
So uh, but yeah, we had a night chat at the the
Little Saints thing we did, butanyway, uh, like, subscribe,
leave comments, all the podcastthings in all the podcast
places.
There'll be links to all theshenanigans.
Something's gonna go in there.
Uh yep, uh links to all theshenanigans uh down below.
And uh that is August Kitchlag.

SPEAKER_08 (01:01:16):
This is Mrs.

SPEAKER_02 (01:01:18):
Vino, uh Kristen Carlson, and this is James
Flanagan of our live.

SPEAKER_05 (01:01:22):
See, she learned she knows.

SPEAKER_08 (01:01:24):
We miss we miss you, sexy Matt Fox.

SPEAKER_02 (01:01:25):
We miss you, Matt Fox.

SPEAKER_05 (01:01:27):
Yeah, oh, there's Foxy there.
Thanks.
All right, so we'll do it allagain very, very soon.
We'll see you next time.
Cheers, everybody.

SPEAKER_02 (01:01:35):
Cheers, guys.
Oh, I'll give you a round.
Cheers.

SPEAKER_05 (01:01:37):
Hey Tammy.