October 27, 2025 • 25 mins
At Wine Camp, we believe wine makes every occasion better, including Halloween! In this episode, we raid our favorite treats from the candy stash and see which wines play well and wrong!
#WinePairing #WineEnthusiast #WineTasting #HersheysSpecialDark #ReesePeanutButterCups #BrachsCandyCorn #Starburst
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_02 (00:05):
Welcome to Wine Camp.
Hi, I'm Neil.
And I'm Monica.
So, Neil, we're back.
Tell them what, tell our camperswhat we are doing today.
SPEAKER_01 (00:16):
Well, we saw a wine pairing on uh Wine Enthusiast on
their Instagram post.
And so we are pairing Halloweencandy with wines.
SPEAKER_02 (00:26):
And this is a perfect timing to do this.
SPEAKER_01 (00:28):
Because it's almost Halloween.
That's right.
SPEAKER_02 (00:30):
And you know, a lot of our campers are gonna have
leftover Halloween candy.
And the ones that are youngerthat really like to listen to
two boomers talking about winein juice and things.
SPEAKER_01 (00:41):
They're gonna go look.
Kids have all this wine, allthis candy.
Right, right.
And I've got all this wine.
So we're here to help.
You know, we just try tofacilitate everybody's
well-being.
That's what we do.
Help us help you.
That's right.
SPEAKER_02 (00:56):
Okay.
And so we are going to startout.
SPEAKER_01 (01:00):
We're gonna start out with a sparkling wine with
candy corn.
Now, very few people actuallylike candy corn.
SPEAKER_02 (01:10):
I do.
SPEAKER_01 (01:11):
Do you?
SPEAKER_02 (01:11):
I do.
SPEAKER_01 (01:12):
It's like I find it addictive.
It's so sweet.
Nothing but sugar.
Yeah.
And it's just like, well, Igotta have more and more and
more.
SPEAKER_02 (01:19):
Just see dangerous.
And I like it paired with dryroasted peanuts, planters, dry
roasted peanuts.
And it's got to be a ratio oftwo to three peanuts to one
piece of candy corn.
SPEAKER_01 (01:34):
That's funny because I that sounds yummy.
But I'd probably throw somechocolate in there.
SPEAKER_02 (01:39):
There you go.
SPEAKER_01 (01:39):
You because you just need to kick it up a notch.
That's that well, that's how Iam.
Now, but my big question is uh,does everybody eat candy corn
like I eat candy corn?
No.
Which is one layer at a time.
Just nibble nibble nibble like africkin' squirrel or something.
SPEAKER_02 (01:55):
No, I I don't know.
Well, I'm sure there's peoplethat do, but I don't.
SPEAKER_01 (01:58):
You just like cram it all in there.
SPEAKER_02 (02:00):
I do with my two to three peanuts.
SPEAKER_01 (02:02):
But I can tell you that the different layers do not
have different flavors.
SPEAKER_02 (02:06):
Right.
They don't.
SPEAKER_01 (02:07):
I keep trying.
Keep testing that.
SPEAKER_02 (02:10):
The way that I like to eat it, it actually tastes
like a payday candy bar.
With the peanuts, of course,because that's sugar and
peanuts.
Nougat.
Yeah, yeah.
It's kind of nougat and peanuts,yeah.
Okay, so I'm gonna start off.
I'm gonna pour a little bit ofthis sparkling wine.
We're just doing it's fuzzySonoma pours here today.
SPEAKER_01 (02:29):
Don't pour too much, I gotta drive home.
Oh, that's right.
Unless your spare room is madeup for me.
Always.
So uh do we drink and then Nosh?
SPEAKER_02 (02:41):
I think the scrap.
Okay, I think you take a sip andthen a bite, probably more than
just the just a white littlenibble on there.
End.
Just not just okay, okay.
And then you sip some more.
But not bad for actually that'spretty good.
SPEAKER_01 (02:56):
Cheap sparkling wine.
We certainly didn't spend a lotof money on these wines.
SPEAKER_00 (03:00):
Hmm.
SPEAKER_01 (03:02):
Do those uh candy corns taste a little lemony?
No, that's probably the wholepoint of this meal.
Oh, maybe it's pretty good cheapwine.
Yeah, it's it's sweet too, butit's pretty tasty.
SPEAKER_02 (03:17):
Ballatore.
SPEAKER_01 (03:19):
Oh, it's Italian.
Grand Spimanti, sparkling wine.
It's pretty good.
I like it with the candy corn.
SPEAKER_02 (03:26):
And I actually have this at the house.
I did not buy this.
Someone brought this.
I don't even know when.
SPEAKER_01 (03:31):
Well, I I have I was bringing wine from the house
too, but when I arrived, Monicagoes, You got the wine?
I'm like, no.
What about the candy?
No, it's in the bag with thewine on my counter.
Yeah.
I gotta leave and go to thegrocery store and pick up some
wine and candy.
How many bags of candy corn canone person have?
SPEAKER_02 (03:54):
Well, if you've got the dry roasted peanuts, please
know why I shouldn't be eatingthis stuff.
Um, that's that's a goodcombination.
SPEAKER_01 (04:01):
I kind of like that.
SPEAKER_02 (04:02):
I might have to try again.
SPEAKER_01 (04:03):
Yeah, yeah.
I'm just gonna pop the wholething in my mouth.
SPEAKER_02 (04:06):
Yeah.
So if you have some candy cornlying around after Halloween or
who doesn't, and this would be afun activity to do with a group
of friends, or do it onHalloween if you're hosting some
people for Halloween.
SPEAKER_01 (04:19):
Or if I'm just waiting for some kids to knock
on my door, which actually neverhappens.
SPEAKER_02 (04:23):
Yeah, you're well, it's kind of a long walk up to
your house, and your road iskind of dark at night, right?
Are there street lights?
No, yeah, that's the challenge.
SPEAKER_01 (04:34):
And the houses are far apart.
Far apart.
SPEAKER_02 (04:36):
Yeah.
Yeah.
SPEAKER_01 (04:37):
And I'm it's kind of scary, I'm gonna be honest.
SPEAKER_02 (04:40):
Yeah.
Yeah.
On Halloween.
No, oh, just the door out there.
Yeah, because you got critters.
SPEAKER_01 (04:44):
Oh my gosh, I was driving over here today and uh
through my neighborhood, and I'mlike, it's kind of late for that
big old coyote to be runningacross the street, but you do
you, boo-boo.
SPEAKER_02 (04:58):
Um that's good.
Um, I like that.
Sparkly wine and candy corn.
Mm-hmm.
There we go.
SPEAKER_01 (05:05):
Our next one's going to be So we're doing the
Riesling with the uh Starburst.
SPEAKER_02 (05:13):
Okay.
So we have to unwrap ourstarburst.
All right.
Riesling.
This is a lovely uh Chateau St.
Michelle out of Columbia Valleyin Oregon, I'm assuming.
SPEAKER_01 (05:26):
Washington, I think.
SPEAKER_02 (05:27):
Oh, Washington.
You're right.
Okay.
Here's a little uh Sonoma pourright.
Are you Neil?
Gotta drive.
That's right.
Neil's gotta drive pour.
Okay.
SPEAKER_01 (05:47):
A little wig starburst.
SPEAKER_02 (05:49):
Riesling.
It is white.
What are you talking about?
SPEAKER_01 (05:53):
No, but I can't quite discern anything else.
Maybe some apples or something.
What do you think?
I am I am pairing this with anorange starburst, so it might
taste like a creamsickle.
I don't know.
SPEAKER_02 (06:04):
I am too, but um I'm gonna give it um I don't love
it.
I don't know.
I don't love it.
SPEAKER_01 (06:20):
Honestly, I feel like it brought out some acidity
in the wine for me.
Kind of a in the back of mythroat.
SPEAKER_02 (06:27):
Yeah.
Me too.
SPEAKER_01 (06:31):
And that's interesting because I just had a
swig, a sip, and I didn't havethe Starburst, and I didn't get
that in the back of my throat.
So I don't know if it's a sugarfrom the Starburst or um reflux.
I really, I really don't know.
I don't know what I'm supposedto be tasting here, but I know
(06:53):
they did.
That's the thing is they saidtry these things, but they
didn't tell us why.
But it's in their magazine.
SPEAKER_02 (06:58):
Oh.
Oh, we failed.
SPEAKER_01 (07:00):
We just looked at the Instagram.
SPEAKER_02 (07:01):
That's all right.
We were just here for the candyand the fancy.
SPEAKER_01 (07:03):
We're just here for the yeah, the wine.
SPEAKER_02 (07:06):
Um, it's not bad, but I don't love it.
Yeah, I don't love it.
I would agree.
Okay.
SPEAKER_01 (07:11):
So our next one.
But I am gonna finish off thecode.
I got it.
I am not gonna never waste awine.
There's people dying of thirstin other places.
You know what there are?
There are people that work for aliving and they're not drinking
wine in the afternoon.
Oh, right.
It's like 1:30 in the afternoon.
SPEAKER_02 (07:31):
Okay.
SPEAKER_01 (07:32):
What should our next one be?
SPEAKER_02 (07:34):
It should be, I think this Souternes.
SPEAKER_01 (07:39):
Oh, okay.
We're pairing that withSnickers.
Yes.
SPEAKER_02 (07:42):
Um okay, this is very cheap because I did not
want to spend a lot of moneybecause I've never had it
before.
SPEAKER_01 (07:48):
Yeah.
And it's a tiny bottle.
It is.
SPEAKER_02 (07:50):
It's like a little dessert bottle, it looks like.
It's a product of France.
Uh, I can't even say the name ofthe chateau or whatever.
Let uh I'm not even gonna try.
Sauternes appellation d'origineprotege.
Um, Sauternes is spelledS-A-U-T-E-R-N-E-S.
(08:10):
Sauternes.
You're more of a sweet wineperson than I am.
This is kind of yellow.
SPEAKER_01 (08:16):
Um, I've had well, one of my favorite wineries had
scotten now from Amador.
They uh were a sweet wine.
Uh Spinetta was up in Amador,you know?
SPEAKER_02 (08:28):
Yeah, they did have sweet.
SPEAKER_01 (08:29):
They were sweet.
Most people didn't like it, butI'm kind of a sweet type of
girl.
Yeah.
Um not with all the wines, butmy my palate has changed some.
But they also had a frost winebecause you can't really make
ice wine up there in Amadorbecause it doesn't freeze.
So, like with frost wine, theywould make it in Canada, eh?
And they would and they waittill the um the freeze cut comes
(08:51):
and the grapes are frozen, andthey pick it at night because it
condenses the sugars and makesit really sweet.
Anywho, it's very sweet, it'slike syrup, and it's totally a
dessert wine.
Okay, okay.
So, what are we pairing this onewith?
I don't know.
I have the list.
Hold on, I'll tell you.
Snickers.
Snickers, okay.
All right, and Snickers does abody good.
So I'm gonna oh yeah, that'syeah, they they say so, so it's
(09:12):
gotta be true.
SPEAKER_02 (09:13):
It's like a protein bar, it's like a protein bar,
but not.
SPEAKER_01 (09:16):
That's why I it's my whole meal.
SPEAKER_02 (09:19):
That's sweet.
SPEAKER_01 (09:20):
It's sweet, it's got a kind of honey thing going on.
The Snickers is delicious.
SPEAKER_02 (09:26):
Snickers is bootyful.
Okay.
I feel like it does give theSnickers a a little bit of a
different flavor, or is itgiving the wine a flavor?
SPEAKER_01 (09:36):
I feel like it's giving the wine a little bit
different flavor.
SPEAKER_02 (09:38):
Okay.
SPEAKER_01 (09:40):
Not that that matters.
There's a different flavor.
SPEAKER_02 (09:43):
There are no tasting notes on the back of this
bottle.
Maybe they don't do that inFrance.
SPEAKER_01 (09:47):
It's um proprietary.
I'll tell you what it is.
SPEAKER_02 (09:55):
It tastes like bugs and hisses.
SPEAKER_01 (09:59):
It's okay.
SPEAKER_02 (10:00):
It's okay.
SPEAKER_01 (10:01):
I mean, I really like the Snickers.
SPEAKER_02 (10:02):
Yeah, the Snickers is excellent.
SPEAKER_01 (10:05):
Exactly.
Top notch.
SPEAKER_02 (10:06):
They're consistent.
unknown (10:07):
Yeah.
SPEAKER_01 (10:07):
Snickers.
Snickers are always good.
SPEAKER_02 (10:10):
Okay.
SPEAKER_01 (10:10):
All right.
Not a not a fan of the wine.
I don't know also if it's thevarietal or the wine itself.
SPEAKER_02 (10:17):
Or the fact that I think it was like$7.
SPEAKER_01 (10:21):
Well, I think I think then we're we're pretty
doing pretty well because Ithink all the wines were like$7.
Because we're not bougie to buythe expensive stuff.
Bougie.
Boogie.
Okay.
Okay, so our okay.
Next on our list.
Next on our list is a sherrywith um Reese's peanut butter
(10:44):
cups.
SPEAKER_02 (10:45):
Okay, I don't drink sherry, and I don't think you do
either.
SPEAKER_01 (10:48):
No, I mean I've cooked with it.
SPEAKER_02 (10:49):
Don't they don't they drink that in or didn't
they I look at me, like didn'tthey drink that back at the turn
of the last century?
SPEAKER_01 (11:01):
But you know what it is, is that it was like
cordials, right?
So they have those little tiny,teeny tiny glasses.
Right.
And they'd have just a sip,like, you know, in the drawing
room after dinner before the menwent to the other room to sm
smoke cigars and play pool.
Right.
Uh the women would sit there andsip a sherry.
SPEAKER_02 (11:18):
And you know, to be honest, those little sherry
glasses are a shot glass with apretty stem.
SPEAKER_01 (11:25):
Yes.
You know, it's funny.
My uh mother-in-law had thesebeautiful martini glasses.
Uh-huh.
I never saw her drink a martini.
But anyway, she had thesebeautiful martini glasses that
she brought with her from Japan.
Crystal.
SPEAKER_00 (11:38):
Uh-huh.
SPEAKER_01 (11:39):
So, you know, our martini glasses are like the
size of a swimming pool, right?
They're just huge.
Could dive in.
Um, these were so tiny.
They're still shaped the same.
I thought they were but they'reteeny tiny.
They're kind of like thoselittle teeny tiny sherry
glasses, but they're shaped likea martini glass.
I'm like, well, no wonder you'regonna have a whole bunch of
them.
You're hardly getting anything.
(12:00):
So sherry with is going to bewith the Reese's.
Okay, are we ready for this?
Again, I do love a Reese'speanut butter cup.
SPEAKER_02 (12:07):
All right, let's do it.
Okay, wait, you just drank thesherry.
I did get the cheap sherry, too.
But it is not cooking sherry,according to the guy at Bevmo.
Oh.
SPEAKER_01 (12:19):
No, because I cook with things that I like.
Oh my god.
Not to insult the Christianbrothers, but um okay.
SPEAKER_02 (12:30):
That was bat to the bone.
That was horrible.
SPEAKER_01 (12:33):
Ugh.
That's horrible.
Yeah.
SPEAKER_02 (12:35):
Okay.
That's horrible.
Reese's are pretty good.
Yeah.
Duh.
And I think that we should.
I'll pour out the sherry.
I think that we should, in alittle bit, pair this Reese's
with one of the reds that wehave here, too.
SPEAKER_01 (12:54):
I think that's a good idea.
Because maybe the Zen orsomething.
SPEAKER_02 (12:58):
We're gonna have to pour these out.
Did you drink all that sherry?
Oh no, I did not.
SPEAKER_01 (13:03):
It was gonna take the paint off of my inner
typing.
SPEAKER_02 (13:06):
That was horrible.
SPEAKER_01 (13:08):
Horrible.
Okay.
Not my favorite.
SPEAKER_02 (13:12):
Hold please.
We're gonna get the reds out.
Okay, hold on just a minute,Neil.
Yeah.
I got up to go dump my sherryand I thought, let me just try
this one more time.
Okay, let me I take a bite of myReese's.
Thanks for taking one for theteam.
unknown (13:26):
Okay.
SPEAKER_02 (13:26):
Bite of my Reese's.
And now I feel like it made thesherry on the cusp of tolerable.
On the cusp.
It did.
Try it.
Maybe we went backwards.
SPEAKER_01 (13:42):
So I'm gonna do it with a Reese.
Didn't we just do Reese?
SPEAKER_02 (13:44):
Yeah, we're still back to the Reese's.
Grab another piece of Reese's.
Okay.
Mine's melting now.
SPEAKER_01 (13:49):
Twist my arm.
Okay.
Now what do I you what do youwant to do?
SPEAKER_02 (13:51):
Take a bite of your Reese's and let it kind of get
on your tongue.
Oh, now take a little sip.
Just a little sip.
Don't drink too much.
SPEAKER_01 (14:01):
Trust me, that's not an issue.
Nope, you're wrong.
Still tastes like varnishsmells.
SPEAKER_02 (14:12):
That's a good clarification.
SPEAKER_01 (14:13):
Okay, hold, please.
SPEAKER_02 (14:15):
Okay.
We are back at it.
SPEAKER_01 (14:18):
So we're gonna do the Zen.
The Lord's work.
Jesus touched my water.
Right?
Um we're gonna try a Zen with uhHershey's special dark.
And actually, you can't go wrongwith the special dark chocolate.
Right.
In my opinion.
Or Zen.
In my humble opinion.
SPEAKER_02 (14:41):
Maybe we should have let the Zen breathe.
This is a decent.
SPEAKER_01 (14:43):
Actually, it's it's it's really good.
I like Michael Davidson.
SPEAKER_02 (14:46):
Ooh, jammy.
SPEAKER_01 (14:47):
I know.
It's pretty smooth too.
It's like like buttery, but notalready.
It's excellent.
How do you improve?
SPEAKER_02 (14:57):
Zin and special dark chocolate.
SPEAKER_01 (15:00):
That is it.
It's perfect for fall.
SPEAKER_02 (15:03):
Yeah.
SPEAKER_01 (15:04):
You know, it is.
It's very warming and soothing.
And yeah.
That's like fire in thefireplace, blanket, and two dogs
laying on top of you.
Oh, wait, that's my house.
But yes, this is what I'm gonnabe doing.
And the dogs will just sit thereand love on me.
SPEAKER_02 (15:18):
Delicious.
SPEAKER_01 (15:19):
Oh, that's really good.
SPEAKER_02 (15:20):
This ranks number one so far.
SPEAKER_01 (15:22):
Pretty freaking tasty.
I don't know why.
SPEAKER_02 (15:26):
And I don't need to know why.
It's excellent.
SPEAKER_01 (15:28):
I don't need to know what the chemistry involved and
why it works and all that.
The only chemistry I need toknow is that when I eat
something really hot and spicyand it's burning my mouth, I'm
either gonna have milk oralcohol with it to do get rid of
it because the chemicalinteractions with that stuff.
And I only know that because myneighbor's a chemist and she
told me.
SPEAKER_02 (15:50):
Well, you went straight to the exact.
Oh, yeah, you gotta do that.
SPEAKER_01 (15:53):
Go right to the store.
So this Michael David uhZinfindel, it's a 2023 out of
Lodi, and it comes in anadorable bottle.
Yes.
I really like the bottle.
It's got it's like um embossed.
SPEAKER_02 (16:06):
Yeah, they have beautiful bottles.
But I also want to try it withthis um Reese's.
SPEAKER_01 (16:12):
Oh, yeah.
How is that?
I'm gonna try it with Snickers.
SPEAKER_02 (16:15):
Very good.
SPEAKER_01 (16:17):
Snickers and the Michael David Zen.
So equally delicious.
SPEAKER_02 (16:21):
So far, we know that your Zen, a good Zen, can be
paired with Hershey's SpecialDark, uh, Reese's peanut butter
cup.
I don't care what wineenthusiasts says.
Yeah.
Um Snickers.
SPEAKER_01 (16:35):
Let's just face it, it can be paired with chocolate.
SPEAKER_02 (16:37):
But remember the uh Girl Scout cookie thin mints.
SPEAKER_01 (16:40):
Oh my gosh, that's delicious with a Zen.
That is delicious.
SPEAKER_02 (16:46):
I am telling you.
SPEAKER_01 (16:47):
Yeah, that's pretty good.
So our next one we're going todo.
Hey, finish your wine.
Finish mine.
We've got six.
Does anybody want to come over?
SPEAKER_02 (17:01):
We'll start waving a wine flag out front and see if
my neighbors come over.
SPEAKER_01 (17:07):
SOS.
SPEAKER_02 (17:10):
Yeah, that's uh put out an SOS text to our friends.
SPEAKER_01 (17:14):
They would be here.
So our next one that we're doingis a Pinot Noir with MMs.
SPEAKER_02 (17:22):
And you know, Pinot Noir, when you first started got
when you first got me tastingPinot Noirs, I was like, meh.
But there are a few people whomake excellent Pinot Noirs, but
I'm a little particular.
SPEAKER_01 (17:36):
You're a Syrah girl.
SPEAKER_02 (17:38):
I am.
SPEAKER_01 (17:38):
And I love a Syrah.
Pinot's easy drinking.
unknown (17:42):
Yeah.
SPEAKER_01 (17:43):
So let's try this.
Oh, we went with the decoy.
SPEAKER_02 (17:46):
Oh, yeah.
So we have a decoy Pinot Noir.
A little swiggy swiggy.
SPEAKER_01 (17:55):
Yeah.
A couple of MMs.
I mean, yeah, I could have hadjust one MM.
But can you really?
SPEAKER_02 (18:05):
It's like lazy potato chips.
SPEAKER_01 (18:06):
Exactly.
It's tasty.
It's good.
It works.
Not my favorite wine.
SPEAKER_02 (18:12):
I'm going to try it with a special dark.
SPEAKER_01 (18:15):
I have the other favorite Pinot Pinot Noirs that
I like, but it's pretty good.
It's good with it.
I'm going to try it with candycorn.
SPEAKER_02 (18:24):
Oh, there you go.
Um I guess I just think that theZin is like rich in flavor
enough.
I don't even know what I'mtalking about, but let me just
pretend.
Yeah, go ahead.
It was just jammy enough thatthe chocolate enhanced the
(18:47):
flavor.
SPEAKER_01 (18:48):
I'll tell you what I think.
Okay.
Because I know what you want toknow.
Tell me what you know.
Inquiring man to know.
I think that a zen is reallygood with spicy and acidic
foods.
So you're thinking like pastasauces and things like that.
And these chocolates have acidin them.
There's an acid to it.
(19:08):
And that's why I think that theygo really well.
Just I like the Zen goes with aspicy sauce, that type of thing.
From the acid in that, um, itgoes with the acid in the
chocolates.
SPEAKER_02 (19:20):
And I think you may be right.
And I think there may be somescience to that.
Because let me just tell you,you know, I was recently
diagnosed.
As a scientist.
You know me.
When I'm diagnosed withsomething, it's serious.
SPEAKER_01 (19:36):
I play a doctor on TV, so go ahead.
SPEAKER_02 (19:39):
It's not serious.
I went to the doctor because,and I'm sure our campers have
heard my voice can be veryhoarse sometimes.
And at first I thought it wasseasonal allergies or something
because I feel like it startedback in winter.
But then the winter came andwent, and the spring came and
went, and the summer came andwent.
And it would still happen to me,and I couldn't figure it out.
(20:02):
So I finally went to the doctorand I got referred to the ENT.
And they scoped my throat downto the cockles of my soul.
And they told me that I haveacid reflux, which is not a big
deal, right?
But she basically cut my lifeoff as I've known it.
(20:23):
I have to hand over, I have tohand over every card I ever had.
You're our camper.
Some of you know, some of youdon't.
I'm Mexican.
She told me spicy food, avoidspicy food, the blasphemy.
SPEAKER_01 (20:39):
I just I just can't even imagine.
What are you supposed to eat?
Like nothing but bland food.
Right.
SPEAKER_02 (20:46):
Uh wine?
Oh.
Okay.
SPEAKER_01 (20:48):
Does she know who she's dealing with?
SPEAKER_02 (20:49):
You know, it's funny, she does because she
asked me if I talked a lot inthis, you know, during the
questions that she had for me,if I talked a lot.
And I said, well, no, notreally, but I do have a podcast
with my friend.
So sometimes we do.
And then she asked me what mypodcast was about, and I was
really embarrassed to tell her.
But she said, spicy food, wine,chocolate, mint, and those were
(21:16):
like on the same in the samebread.
SPEAKER_01 (21:19):
Coffee.
Did she cut?
Shut up.
She cut the grill.
She cut it away.
I know.
SPEAKER_02 (21:24):
I know.
So what else did she?
Onions.
I love onions.
I love them.
SPEAKER_01 (21:29):
Grilled, man.
They're so yummy.
SPEAKER_02 (21:31):
And I can't remember.
There was something else thatwas.
SPEAKER_01 (21:34):
Well, everything that's enjoyable in life.
SPEAKER_02 (21:36):
Right.
So I just said to myself, Isaid, self.
SPEAKER_01 (21:40):
Let me guess.
She said, you know what?
Stick to water and uh uh leanproteins and dark leafy green.
You know what?
Shoot me now.
SPEAKER_02 (21:49):
But she gave me a prescription medication too.
And I gotta go back in twomonths.
SPEAKER_01 (21:52):
So I'm solved.
Problem solved.
I am cutting back.
SPEAKER_02 (21:55):
I'm cutting back on all of the above.
Oh, carbonated drinks.
Really?
So I don't really drink a lot ofsoda.
Fizzy ones from Walmart or Fizzywaters, yeah.
Uh so anyway, I'm cutting backon everything.
I'm taking the prescription.
And in two months, we're gonnasee where we are.
SPEAKER_01 (22:11):
But so if I'm to understand this correctly,
you're cutting back oneverything.
So not as many onions, not asmany uh fizzy drinks.
Right.
Not as many, I don't know,something else.
Not as much Mexican food.
SPEAKER_02 (22:24):
Spicy food.
SPEAKER_01 (22:25):
Spicy food.
Um I put but if you cut back onsome of these other things, that
allows you to tr to have yourwine and but I put hot sauce on
everything.
I know you do.
SPEAKER_02 (22:37):
So I have to go like mild.
SPEAKER_01 (22:40):
What the heck?
You're gonna have to questionyour your life and its value
going forward.
I will have some explaining todo at the end of my time.
I mean, if if Jesus is Mexican,by the time you get to heaven,
you got some splaining to do.
I sure do.
SPEAKER_02 (22:58):
I'm I'm hopeful that he'll understand because uh he
is a merciful.
SPEAKER_01 (23:03):
That's right.
And and he touched your waterand made it to wine.
What option you have?
You're just following the wordof the Lord.
SPEAKER_02 (23:09):
I can't tell you how many times he's turned my water
to wine.
I know.
Um, but yeah, so anyway, soyou're lucky I'm sitting here
today with you.
SPEAKER_01 (23:17):
Um I think I would have to drink all by myself
because I haven't had thatdiagnosis.
And I don't really eat that muchspicy food.
So that's probably why.
SPEAKER_02 (23:28):
Yeah, it's probably why.
I know.
SPEAKER_01 (23:29):
I thought I thought with the the voice thing, I
don't know.
I think you were kind of goingfor some sort of like, I don't
know, demmy more type of thingor something.
SPEAKER_02 (23:36):
I thought you know, when I finally it when it
happened in the fall, I or sortof ended at the end of fall, my
voice came back to normal.
I thought to myself, is fall theonly season that I'm not
allergic to?
Drink up.
SPEAKER_01 (23:52):
That's the time.
Well, I just think it's reallygood that you know, some some
like actresses and models andall that, you know, they have
their legs insured by Lloyds ofLondon.
Is your voice insured?
We should look into that byKaiser.
I think I was gonna say JenniferLopez is behind and all this
type of stuff, and Monica'svoice.
SPEAKER_02 (24:13):
No, it's hardly a voice.
I cannot sing to save my life,but um anyway.
So, yeah, there we go.
Okay, uh, the Zen wins and canbe paired with virtually all the
chocolates.
SPEAKER_01 (24:26):
Yeah, you know, I was not a fan of the majority of
these wines.
I like the Zen, it's a knownquantity to uh to me because
we've had this before.
Right.
The sparkling was pretty good.
Yep, pretty good.
I didn't even add orange juiceor anything, right?
Um, so it was pretty good.
The others, eh, I don't I don'tthink so.
(24:49):
The candy was with the exceptionof the candy corn, it was all
the candy was all pretty good.
SPEAKER_02 (24:54):
Uh that sherry was horror.
Horror.
SPEAKER_01 (24:56):
My god, I wouldn't even cook with it.
Oh, the horror.
The horra.
SPEAKER_02 (25:02):
Yeah, we won't be doing that again.
But we'll be back with anotherepisode for you.
SPEAKER_01 (25:08):
Thanks for joining us.
Bye.
SPEAKER_02 (25:12):
Okay, one final action item we have to do here
today is we must dispose of thesherry.
So this is um, I don't know ifwe're gonna call this a
Sacramento Greater Area pour ora sherry pour, but here you go.
(25:36):
Down the sink it goes.
All done.
Welcome to Wine Camp.
Hi, I'm Neil.
And I'm Monica.
So, Neil, we're back.
Tell them what, tell our camperswhat we are doing today.
SPEAKER_01 (00:16):
Well, we saw a wine pairing on uh Wine Enthusiast on
their Instagram post.
And so we are pairing Halloweencandy with wines.
SPEAKER_02 (00:26):
And this is a perfect timing to do this.
SPEAKER_01 (00:28):
Because it's almost Halloween.
That's right.
SPEAKER_02 (00:30):
And you know, a lot of our campers are gonna have
leftover Halloween candy.
And the ones that are youngerthat really like to listen to
two boomers talking about winein juice and things.
SPEAKER_01 (00:41):
They're gonna go look.
Kids have all this wine, allthis candy.
Right, right.
And I've got all this wine.
So we're here to help.
You know, we just try tofacilitate everybody's
well-being.
That's what we do.
Help us help you.
That's right.
SPEAKER_02 (00:56):
Okay.
And so we are going to startout.
SPEAKER_01 (01:00):
We're gonna start out with a sparkling wine with
candy corn.
Now, very few people actuallylike candy corn.
SPEAKER_02 (01:10):
I do.
SPEAKER_01 (01:11):
Do you?
SPEAKER_02 (01:11):
I do.
SPEAKER_01 (01:12):
It's like I find it addictive.
It's so sweet.
Nothing but sugar.
Yeah.
And it's just like, well, Igotta have more and more and
more.
SPEAKER_02 (01:19):
Just see dangerous.
And I like it paired with dryroasted peanuts, planters, dry
roasted peanuts.
And it's got to be a ratio oftwo to three peanuts to one
piece of candy corn.
SPEAKER_01 (01:34):
That's funny because I that sounds yummy.
But I'd probably throw somechocolate in there.
SPEAKER_02 (01:39):
There you go.
SPEAKER_01 (01:39):
You because you just need to kick it up a notch.
That's that well, that's how Iam.
Now, but my big question is uh,does everybody eat candy corn
like I eat candy corn?
No.
Which is one layer at a time.
Just nibble nibble nibble like africkin' squirrel or something.
SPEAKER_02 (01:55):
No, I I don't know.
Well, I'm sure there's peoplethat do, but I don't.
SPEAKER_01 (01:58):
You just like cram it all in there.
SPEAKER_02 (02:00):
I do with my two to three peanuts.
SPEAKER_01 (02:02):
But I can tell you that the different layers do not
have different flavors.
SPEAKER_02 (02:06):
Right.
They don't.
SPEAKER_01 (02:07):
I keep trying.
Keep testing that.
SPEAKER_02 (02:10):
The way that I like to eat it, it actually tastes
like a payday candy bar.
With the peanuts, of course,because that's sugar and
peanuts.
Nougat.
Yeah, yeah.
It's kind of nougat and peanuts,yeah.
Okay, so I'm gonna start off.
I'm gonna pour a little bit ofthis sparkling wine.
We're just doing it's fuzzySonoma pours here today.
SPEAKER_01 (02:29):
Don't pour too much, I gotta drive home.
Oh, that's right.
Unless your spare room is madeup for me.
Always.
So uh do we drink and then Nosh?
SPEAKER_02 (02:41):
I think the scrap.
Okay, I think you take a sip andthen a bite, probably more than
just the just a white littlenibble on there.
End.
Just not just okay, okay.
And then you sip some more.
But not bad for actually that'spretty good.
SPEAKER_01 (02:56):
Cheap sparkling wine.
We certainly didn't spend a lotof money on these wines.
SPEAKER_00 (03:00):
Hmm.
SPEAKER_01 (03:02):
Do those uh candy corns taste a little lemony?
No, that's probably the wholepoint of this meal.
Oh, maybe it's pretty good cheapwine.
Yeah, it's it's sweet too, butit's pretty tasty.
SPEAKER_02 (03:17):
Ballatore.
SPEAKER_01 (03:19):
Oh, it's Italian.
Grand Spimanti, sparkling wine.
It's pretty good.
I like it with the candy corn.
SPEAKER_02 (03:26):
And I actually have this at the house.
I did not buy this.
Someone brought this.
I don't even know when.
SPEAKER_01 (03:31):
Well, I I have I was bringing wine from the house
too, but when I arrived, Monicagoes, You got the wine?
I'm like, no.
What about the candy?
No, it's in the bag with thewine on my counter.
Yeah.
I gotta leave and go to thegrocery store and pick up some
wine and candy.
How many bags of candy corn canone person have?
SPEAKER_02 (03:54):
Well, if you've got the dry roasted peanuts, please
know why I shouldn't be eatingthis stuff.
Um, that's that's a goodcombination.
SPEAKER_01 (04:01):
I kind of like that.
SPEAKER_02 (04:02):
I might have to try again.
SPEAKER_01 (04:03):
Yeah, yeah.
I'm just gonna pop the wholething in my mouth.
SPEAKER_02 (04:06):
Yeah.
So if you have some candy cornlying around after Halloween or
who doesn't, and this would be afun activity to do with a group
of friends, or do it onHalloween if you're hosting some
people for Halloween.
SPEAKER_01 (04:19):
Or if I'm just waiting for some kids to knock
on my door, which actually neverhappens.
SPEAKER_02 (04:23):
Yeah, you're well, it's kind of a long walk up to
your house, and your road iskind of dark at night, right?
Are there street lights?
No, yeah, that's the challenge.
SPEAKER_01 (04:34):
And the houses are far apart.
Far apart.
SPEAKER_02 (04:36):
Yeah.
Yeah.
SPEAKER_01 (04:37):
And I'm it's kind of scary, I'm gonna be honest.
SPEAKER_02 (04:40):
Yeah.
Yeah.
On Halloween.
No, oh, just the door out there.
Yeah, because you got critters.
SPEAKER_01 (04:44):
Oh my gosh, I was driving over here today and uh
through my neighborhood, and I'mlike, it's kind of late for that
big old coyote to be runningacross the street, but you do
you, boo-boo.
SPEAKER_02 (04:58):
Um that's good.
Um, I like that.
Sparkly wine and candy corn.
Mm-hmm.
There we go.
SPEAKER_01 (05:05):
Our next one's going to be So we're doing the
Riesling with the uh Starburst.
SPEAKER_02 (05:13):
Okay.
So we have to unwrap ourstarburst.
All right.
Riesling.
This is a lovely uh Chateau St.
Michelle out of Columbia Valleyin Oregon, I'm assuming.
SPEAKER_01 (05:26):
Washington, I think.
SPEAKER_02 (05:27):
Oh, Washington.
You're right.
Okay.
Here's a little uh Sonoma pourright.
Are you Neil?
Gotta drive.
That's right.
Neil's gotta drive pour.
Okay.
SPEAKER_01 (05:47):
A little wig starburst.
SPEAKER_02 (05:49):
Riesling.
It is white.
What are you talking about?
SPEAKER_01 (05:53):
No, but I can't quite discern anything else.
Maybe some apples or something.
What do you think?
I am I am pairing this with anorange starburst, so it might
taste like a creamsickle.
I don't know.
SPEAKER_02 (06:04):
I am too, but um I'm gonna give it um I don't love
it.
I don't know.
I don't love it.
SPEAKER_01 (06:20):
Honestly, I feel like it brought out some acidity
in the wine for me.
Kind of a in the back of mythroat.
SPEAKER_02 (06:27):
Yeah.
Me too.
SPEAKER_01 (06:31):
And that's interesting because I just had a
swig, a sip, and I didn't havethe Starburst, and I didn't get
that in the back of my throat.
So I don't know if it's a sugarfrom the Starburst or um reflux.
I really, I really don't know.
I don't know what I'm supposedto be tasting here, but I know
(06:53):
they did.
That's the thing is they saidtry these things, but they
didn't tell us why.
But it's in their magazine.
SPEAKER_02 (06:58):
Oh.
Oh, we failed.
SPEAKER_01 (07:00):
We just looked at the Instagram.
SPEAKER_02 (07:01):
That's all right.
We were just here for the candyand the fancy.
SPEAKER_01 (07:03):
We're just here for the yeah, the wine.
SPEAKER_02 (07:06):
Um, it's not bad, but I don't love it.
Yeah, I don't love it.
I would agree.
Okay.
SPEAKER_01 (07:11):
So our next one.
But I am gonna finish off thecode.
I got it.
I am not gonna never waste awine.
There's people dying of thirstin other places.
You know what there are?
There are people that work for aliving and they're not drinking
wine in the afternoon.
Oh, right.
It's like 1:30 in the afternoon.
SPEAKER_02 (07:31):
Okay.
SPEAKER_01 (07:32):
What should our next one be?
SPEAKER_02 (07:34):
It should be, I think this Souternes.
SPEAKER_01 (07:39):
Oh, okay.
We're pairing that withSnickers.
Yes.
SPEAKER_02 (07:42):
Um okay, this is very cheap because I did not
want to spend a lot of moneybecause I've never had it
before.
SPEAKER_01 (07:48):
Yeah.
And it's a tiny bottle.
It is.
SPEAKER_02 (07:50):
It's like a little dessert bottle, it looks like.
It's a product of France.
Uh, I can't even say the name ofthe chateau or whatever.
Let uh I'm not even gonna try.
Sauternes appellation d'origineprotege.
Um, Sauternes is spelledS-A-U-T-E-R-N-E-S.
(08:10):
Sauternes.
You're more of a sweet wineperson than I am.
This is kind of yellow.
SPEAKER_01 (08:16):
Um, I've had well, one of my favorite wineries had
scotten now from Amador.
They uh were a sweet wine.
Uh Spinetta was up in Amador,you know?
SPEAKER_02 (08:28):
Yeah, they did have sweet.
SPEAKER_01 (08:29):
They were sweet.
Most people didn't like it, butI'm kind of a sweet type of
girl.
Yeah.
Um not with all the wines, butmy my palate has changed some.
But they also had a frost winebecause you can't really make
ice wine up there in Amadorbecause it doesn't freeze.
So, like with frost wine, theywould make it in Canada, eh?
And they would and they waittill the um the freeze cut comes
(08:51):
and the grapes are frozen, andthey pick it at night because it
condenses the sugars and makesit really sweet.
Anywho, it's very sweet, it'slike syrup, and it's totally a
dessert wine.
Okay, okay.
So, what are we pairing this onewith?
I don't know.
I have the list.
Hold on, I'll tell you.
Snickers.
Snickers, okay.
All right, and Snickers does abody good.
So I'm gonna oh yeah, that'syeah, they they say so, so it's
(09:12):
gotta be true.
SPEAKER_02 (09:13):
It's like a protein bar, it's like a protein bar,
but not.
SPEAKER_01 (09:16):
That's why I it's my whole meal.
SPEAKER_02 (09:19):
That's sweet.
SPEAKER_01 (09:20):
It's sweet, it's got a kind of honey thing going on.
The Snickers is delicious.
SPEAKER_02 (09:26):
Snickers is bootyful.
Okay.
I feel like it does give theSnickers a a little bit of a
different flavor, or is itgiving the wine a flavor?
SPEAKER_01 (09:36):
I feel like it's giving the wine a little bit
different flavor.
SPEAKER_02 (09:38):
Okay.
SPEAKER_01 (09:40):
Not that that matters.
There's a different flavor.
SPEAKER_02 (09:43):
There are no tasting notes on the back of this
bottle.
Maybe they don't do that inFrance.
SPEAKER_01 (09:47):
It's um proprietary.
I'll tell you what it is.
SPEAKER_02 (09:55):
It tastes like bugs and hisses.
SPEAKER_01 (09:59):
It's okay.
SPEAKER_02 (10:00):
It's okay.
SPEAKER_01 (10:01):
I mean, I really like the Snickers.
SPEAKER_02 (10:02):
Yeah, the Snickers is excellent.
SPEAKER_01 (10:05):
Exactly.
Top notch.
SPEAKER_02 (10:06):
They're consistent.
unknown (10:07):
Yeah.
SPEAKER_01 (10:07):
Snickers.
Snickers are always good.
SPEAKER_02 (10:10):
Okay.
SPEAKER_01 (10:10):
All right.
Not a not a fan of the wine.
I don't know also if it's thevarietal or the wine itself.
SPEAKER_02 (10:17):
Or the fact that I think it was like$7.
SPEAKER_01 (10:21):
Well, I think I think then we're we're pretty
doing pretty well because Ithink all the wines were like$7.
Because we're not bougie to buythe expensive stuff.
Bougie.
Boogie.
Okay.
Okay, so our okay.
Next on our list.
Next on our list is a sherrywith um Reese's peanut butter
(10:44):
cups.
SPEAKER_02 (10:45):
Okay, I don't drink sherry, and I don't think you do
either.
SPEAKER_01 (10:48):
No, I mean I've cooked with it.
SPEAKER_02 (10:49):
Don't they don't they drink that in or didn't
they I look at me, like didn'tthey drink that back at the turn
of the last century?
SPEAKER_01 (11:01):
But you know what it is, is that it was like
cordials, right?
So they have those little tiny,teeny tiny glasses.
Right.
And they'd have just a sip,like, you know, in the drawing
room after dinner before the menwent to the other room to sm
smoke cigars and play pool.
Right.
Uh the women would sit there andsip a sherry.
SPEAKER_02 (11:18):
And you know, to be honest, those little sherry
glasses are a shot glass with apretty stem.
SPEAKER_01 (11:25):
Yes.
You know, it's funny.
My uh mother-in-law had thesebeautiful martini glasses.
Uh-huh.
I never saw her drink a martini.
But anyway, she had thesebeautiful martini glasses that
she brought with her from Japan.
Crystal.
SPEAKER_00 (11:38):
Uh-huh.
SPEAKER_01 (11:39):
So, you know, our martini glasses are like the
size of a swimming pool, right?
They're just huge.
Could dive in.
Um, these were so tiny.
They're still shaped the same.
I thought they were but they'reteeny tiny.
They're kind of like thoselittle teeny tiny sherry
glasses, but they're shaped likea martini glass.
I'm like, well, no wonder you'regonna have a whole bunch of
them.
You're hardly getting anything.
(12:00):
So sherry with is going to bewith the Reese's.
Okay, are we ready for this?
Again, I do love a Reese'speanut butter cup.
SPEAKER_02 (12:07):
All right, let's do it.
Okay, wait, you just drank thesherry.
I did get the cheap sherry, too.
But it is not cooking sherry,according to the guy at Bevmo.
Oh.
SPEAKER_01 (12:19):
No, because I cook with things that I like.
Oh my god.
Not to insult the Christianbrothers, but um okay.
SPEAKER_02 (12:30):
That was bat to the bone.
That was horrible.
SPEAKER_01 (12:33):
Ugh.
That's horrible.
Yeah.
SPEAKER_02 (12:35):
Okay.
That's horrible.
Reese's are pretty good.
Yeah.
Duh.
And I think that we should.
I'll pour out the sherry.
I think that we should, in alittle bit, pair this Reese's
with one of the reds that wehave here, too.
SPEAKER_01 (12:54):
I think that's a good idea.
Because maybe the Zen orsomething.
SPEAKER_02 (12:58):
We're gonna have to pour these out.
Did you drink all that sherry?
Oh no, I did not.
SPEAKER_01 (13:03):
It was gonna take the paint off of my inner
typing.
SPEAKER_02 (13:06):
That was horrible.
SPEAKER_01 (13:08):
Horrible.
Okay.
Not my favorite.
SPEAKER_02 (13:12):
Hold please.
We're gonna get the reds out.
Okay, hold on just a minute,Neil.
Yeah.
I got up to go dump my sherryand I thought, let me just try
this one more time.
Okay, let me I take a bite of myReese's.
Thanks for taking one for theteam.
unknown (13:26):
Okay.
SPEAKER_02 (13:26):
Bite of my Reese's.
And now I feel like it made thesherry on the cusp of tolerable.
On the cusp.
It did.
Try it.
Maybe we went backwards.
SPEAKER_01 (13:42):
So I'm gonna do it with a Reese.
Didn't we just do Reese?
SPEAKER_02 (13:44):
Yeah, we're still back to the Reese's.
Grab another piece of Reese's.
Okay.
Mine's melting now.
SPEAKER_01 (13:49):
Twist my arm.
Okay.
Now what do I you what do youwant to do?
SPEAKER_02 (13:51):
Take a bite of your Reese's and let it kind of get
on your tongue.
Oh, now take a little sip.
Just a little sip.
Don't drink too much.
SPEAKER_01 (14:01):
Trust me, that's not an issue.
Nope, you're wrong.
Still tastes like varnishsmells.
SPEAKER_02 (14:12):
That's a good clarification.
SPEAKER_01 (14:13):
Okay, hold, please.
SPEAKER_02 (14:15):
Okay.
We are back at it.
SPEAKER_01 (14:18):
So we're gonna do the Zen.
The Lord's work.
Jesus touched my water.
Right?
Um we're gonna try a Zen with uhHershey's special dark.
And actually, you can't go wrongwith the special dark chocolate.
Right.
In my opinion.
Or Zen.
In my humble opinion.
SPEAKER_02 (14:41):
Maybe we should have let the Zen breathe.
This is a decent.
SPEAKER_01 (14:43):
Actually, it's it's it's really good.
I like Michael Davidson.
SPEAKER_02 (14:46):
Ooh, jammy.
SPEAKER_01 (14:47):
I know.
It's pretty smooth too.
It's like like buttery, but notalready.
It's excellent.
How do you improve?
SPEAKER_02 (14:57):
Zin and special dark chocolate.
SPEAKER_01 (15:00):
That is it.
It's perfect for fall.
SPEAKER_02 (15:03):
Yeah.
SPEAKER_01 (15:04):
You know, it is.
It's very warming and soothing.
And yeah.
That's like fire in thefireplace, blanket, and two dogs
laying on top of you.
Oh, wait, that's my house.
But yes, this is what I'm gonnabe doing.
And the dogs will just sit thereand love on me.
SPEAKER_02 (15:18):
Delicious.
SPEAKER_01 (15:19):
Oh, that's really good.
SPEAKER_02 (15:20):
This ranks number one so far.
SPEAKER_01 (15:22):
Pretty freaking tasty.
I don't know why.
SPEAKER_02 (15:26):
And I don't need to know why.
It's excellent.
SPEAKER_01 (15:28):
I don't need to know what the chemistry involved and
why it works and all that.
The only chemistry I need toknow is that when I eat
something really hot and spicyand it's burning my mouth, I'm
either gonna have milk oralcohol with it to do get rid of
it because the chemicalinteractions with that stuff.
And I only know that because myneighbor's a chemist and she
told me.
SPEAKER_02 (15:50):
Well, you went straight to the exact.
Oh, yeah, you gotta do that.
SPEAKER_01 (15:53):
Go right to the store.
So this Michael David uhZinfindel, it's a 2023 out of
Lodi, and it comes in anadorable bottle.
Yes.
I really like the bottle.
It's got it's like um embossed.
SPEAKER_02 (16:06):
Yeah, they have beautiful bottles.
But I also want to try it withthis um Reese's.
SPEAKER_01 (16:12):
Oh, yeah.
How is that?
I'm gonna try it with Snickers.
SPEAKER_02 (16:15):
Very good.
SPEAKER_01 (16:17):
Snickers and the Michael David Zen.
So equally delicious.
SPEAKER_02 (16:21):
So far, we know that your Zen, a good Zen, can be
paired with Hershey's SpecialDark, uh, Reese's peanut butter
cup.
I don't care what wineenthusiasts says.
Yeah.
Um Snickers.
SPEAKER_01 (16:35):
Let's just face it, it can be paired with chocolate.
SPEAKER_02 (16:37):
But remember the uh Girl Scout cookie thin mints.
SPEAKER_01 (16:40):
Oh my gosh, that's delicious with a Zen.
That is delicious.
SPEAKER_02 (16:46):
I am telling you.
SPEAKER_01 (16:47):
Yeah, that's pretty good.
So our next one we're going todo.
Hey, finish your wine.
Finish mine.
We've got six.
Does anybody want to come over?
SPEAKER_02 (17:01):
We'll start waving a wine flag out front and see if
my neighbors come over.
SPEAKER_01 (17:07):
SOS.
SPEAKER_02 (17:10):
Yeah, that's uh put out an SOS text to our friends.
SPEAKER_01 (17:14):
They would be here.
So our next one that we're doingis a Pinot Noir with MMs.
SPEAKER_02 (17:22):
And you know, Pinot Noir, when you first started got
when you first got me tastingPinot Noirs, I was like, meh.
But there are a few people whomake excellent Pinot Noirs, but
I'm a little particular.
SPEAKER_01 (17:36):
You're a Syrah girl.
SPEAKER_02 (17:38):
I am.
SPEAKER_01 (17:38):
And I love a Syrah.
Pinot's easy drinking.
unknown (17:42):
Yeah.
SPEAKER_01 (17:43):
So let's try this.
Oh, we went with the decoy.
SPEAKER_02 (17:46):
Oh, yeah.
So we have a decoy Pinot Noir.
A little swiggy swiggy.
SPEAKER_01 (17:55):
Yeah.
A couple of MMs.
I mean, yeah, I could have hadjust one MM.
But can you really?
SPEAKER_02 (18:05):
It's like lazy potato chips.
SPEAKER_01 (18:06):
Exactly.
It's tasty.
It's good.
It works.
Not my favorite wine.
SPEAKER_02 (18:12):
I'm going to try it with a special dark.
SPEAKER_01 (18:15):
I have the other favorite Pinot Pinot Noirs that
I like, but it's pretty good.
It's good with it.
I'm going to try it with candycorn.
SPEAKER_02 (18:24):
Oh, there you go.
Um I guess I just think that theZin is like rich in flavor
enough.
I don't even know what I'mtalking about, but let me just
pretend.
Yeah, go ahead.
It was just jammy enough thatthe chocolate enhanced the
(18:47):
flavor.
SPEAKER_01 (18:48):
I'll tell you what I think.
Okay.
Because I know what you want toknow.
Tell me what you know.
Inquiring man to know.
I think that a zen is reallygood with spicy and acidic
foods.
So you're thinking like pastasauces and things like that.
And these chocolates have acidin them.
There's an acid to it.
(19:08):
And that's why I think that theygo really well.
Just I like the Zen goes with aspicy sauce, that type of thing.
From the acid in that, um, itgoes with the acid in the
chocolates.
SPEAKER_02 (19:20):
And I think you may be right.
And I think there may be somescience to that.
Because let me just tell you,you know, I was recently
diagnosed.
As a scientist.
You know me.
When I'm diagnosed withsomething, it's serious.
SPEAKER_01 (19:36):
I play a doctor on TV, so go ahead.
SPEAKER_02 (19:39):
It's not serious.
I went to the doctor because,and I'm sure our campers have
heard my voice can be veryhoarse sometimes.
And at first I thought it wasseasonal allergies or something
because I feel like it startedback in winter.
But then the winter came andwent, and the spring came and
went, and the summer came andwent.
And it would still happen to me,and I couldn't figure it out.
(20:02):
So I finally went to the doctorand I got referred to the ENT.
And they scoped my throat downto the cockles of my soul.
And they told me that I haveacid reflux, which is not a big
deal, right?
But she basically cut my lifeoff as I've known it.
(20:23):
I have to hand over, I have tohand over every card I ever had.
You're our camper.
Some of you know, some of youdon't.
I'm Mexican.
She told me spicy food, avoidspicy food, the blasphemy.
SPEAKER_01 (20:39):
I just I just can't even imagine.
What are you supposed to eat?
Like nothing but bland food.
Right.
SPEAKER_02 (20:46):
Uh wine?
Oh.
Okay.
SPEAKER_01 (20:48):
Does she know who she's dealing with?
SPEAKER_02 (20:49):
You know, it's funny, she does because she
asked me if I talked a lot inthis, you know, during the
questions that she had for me,if I talked a lot.
And I said, well, no, notreally, but I do have a podcast
with my friend.
So sometimes we do.
And then she asked me what mypodcast was about, and I was
really embarrassed to tell her.
But she said, spicy food, wine,chocolate, mint, and those were
(21:16):
like on the same in the samebread.
SPEAKER_01 (21:19):
Coffee.
Did she cut?
Shut up.
She cut the grill.
She cut it away.
I know.
SPEAKER_02 (21:24):
I know.
So what else did she?
Onions.
I love onions.
I love them.
SPEAKER_01 (21:29):
Grilled, man.
They're so yummy.
SPEAKER_02 (21:31):
And I can't remember.
There was something else thatwas.
SPEAKER_01 (21:34):
Well, everything that's enjoyable in life.
SPEAKER_02 (21:36):
Right.
So I just said to myself, Isaid, self.
SPEAKER_01 (21:40):
Let me guess.
She said, you know what?
Stick to water and uh uh leanproteins and dark leafy green.
You know what?
Shoot me now.
SPEAKER_02 (21:49):
But she gave me a prescription medication too.
And I gotta go back in twomonths.
SPEAKER_01 (21:52):
So I'm solved.
Problem solved.
I am cutting back.
SPEAKER_02 (21:55):
I'm cutting back on all of the above.
Oh, carbonated drinks.
Really?
So I don't really drink a lot ofsoda.
Fizzy ones from Walmart or Fizzywaters, yeah.
Uh so anyway, I'm cutting backon everything.
I'm taking the prescription.
And in two months, we're gonnasee where we are.
SPEAKER_01 (22:11):
But so if I'm to understand this correctly,
you're cutting back oneverything.
So not as many onions, not asmany uh fizzy drinks.
Right.
Not as many, I don't know,something else.
Not as much Mexican food.
SPEAKER_02 (22:24):
Spicy food.
SPEAKER_01 (22:25):
Spicy food.
Um I put but if you cut back onsome of these other things, that
allows you to tr to have yourwine and but I put hot sauce on
everything.
I know you do.
SPEAKER_02 (22:37):
So I have to go like mild.
SPEAKER_01 (22:40):
What the heck?
You're gonna have to questionyour your life and its value
going forward.
I will have some explaining todo at the end of my time.
I mean, if if Jesus is Mexican,by the time you get to heaven,
you got some splaining to do.
I sure do.
SPEAKER_02 (22:58):
I'm I'm hopeful that he'll understand because uh he
is a merciful.
SPEAKER_01 (23:03):
That's right.
And and he touched your waterand made it to wine.
What option you have?
You're just following the wordof the Lord.
SPEAKER_02 (23:09):
I can't tell you how many times he's turned my water
to wine.
I know.
Um, but yeah, so anyway, soyou're lucky I'm sitting here
today with you.
SPEAKER_01 (23:17):
Um I think I would have to drink all by myself
because I haven't had thatdiagnosis.
And I don't really eat that muchspicy food.
So that's probably why.
SPEAKER_02 (23:28):
Yeah, it's probably why.
I know.
SPEAKER_01 (23:29):
I thought I thought with the the voice thing, I
don't know.
I think you were kind of goingfor some sort of like, I don't
know, demmy more type of thingor something.
SPEAKER_02 (23:36):
I thought you know, when I finally it when it
happened in the fall, I or sortof ended at the end of fall, my
voice came back to normal.
I thought to myself, is fall theonly season that I'm not
allergic to?
Drink up.
SPEAKER_01 (23:52):
That's the time.
Well, I just think it's reallygood that you know, some some
like actresses and models andall that, you know, they have
their legs insured by Lloyds ofLondon.
Is your voice insured?
We should look into that byKaiser.
I think I was gonna say JenniferLopez is behind and all this
type of stuff, and Monica'svoice.
SPEAKER_02 (24:13):
No, it's hardly a voice.
I cannot sing to save my life,but um anyway.
So, yeah, there we go.
Okay, uh, the Zen wins and canbe paired with virtually all the
chocolates.
SPEAKER_01 (24:26):
Yeah, you know, I was not a fan of the majority of
these wines.
I like the Zen, it's a knownquantity to uh to me because
we've had this before.
Right.
The sparkling was pretty good.
Yep, pretty good.
I didn't even add orange juiceor anything, right?
Um, so it was pretty good.
The others, eh, I don't I don'tthink so.
(24:49):
The candy was with the exceptionof the candy corn, it was all
the candy was all pretty good.
SPEAKER_02 (24:54):
Uh that sherry was horror.
Horror.
SPEAKER_01 (24:56):
My god, I wouldn't even cook with it.
Oh, the horror.
The horra.
SPEAKER_02 (25:02):
Yeah, we won't be doing that again.
But we'll be back with anotherepisode for you.
SPEAKER_01 (25:08):
Thanks for joining us.
Bye.
SPEAKER_02 (25:12):
Okay, one final action item we have to do here
today is we must dispose of thesherry.
So this is um, I don't know ifwe're gonna call this a
Sacramento Greater Area pour ora sherry pour, but here you go.
(25:36):
Down the sink it goes.
All done.
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