Episode Transcript
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Speaker 1 (00:00):
I wish that we had smell a vision right now,
because something just happened that has honestly never happened to me.
And I'm sitting in the studio with the wine Ugy,
Crystal Alfonso, Kevin Webber, the CEO of Carboy. First of all,
much like that time, I was in Seattle and at
a party with a bunch of tech people, and everybody
kept talking about things and I had no idea what
(00:20):
they were talking about. That just happened here, only it
was about wine instead of about other stuff. So, uh,
we'll get to that in a second. Kevin is part
of Carbo Winery, which is and I said this earlier
on the show, Kevin. When I first got here, people
gave me bottles of Colorado wine and they were terrible,
like terrible, and I thought, Okay, that's enough of that.
(00:43):
I'm not trying anymore. And then I met Crystal and
she said, no, no, no, no, no, there's incredible Colorado wine.
And the first wine she gave me was yours, Carboy,
And I think was it Native Phizz? Was that the
first Nat turned his mic on please coover It was
the Native Phizz And I was like, oh, well, this
is a revelation. So hats off to you for being
the first Colorado wine that got my attention in a
(01:06):
really big and good way. You guys have been at
this for how long now this is.
Speaker 2 (01:10):
Our eighth harvest, so eighth year, so yeah, that's not
as long. Twenty sixteen was when we established the winery
in Littleton.
Speaker 1 (01:19):
So you guys over the years, I mean, I think
the last time I talked to you was probably four
or five years ago, and you talked about some of
the stuff you had coming down the pike, some of
the things that you were developing and working on. What
goes into launching, because this is a fully new kind
of wine, the Coseco that you guys are launching right now,
(01:39):
that's a fully new product for you guys, right.
Speaker 2 (01:41):
Yeah, Well, so in twenty twenty one, we purchased the
old Garfield, the state's vineyard in winery in Palisade, and
we replanted the vineyard and we built a sparkling production
facility and kind of the next evolution for us as
Carboy was we felt like there was a huge opportunity
to put Colorado one on the map for sparkling wine.
(02:02):
And so Coseco is just the next milestone in that vision.
So it's you know, we we what we do uh
Im Palisade largely is the Charmont method, which is just
to make it simple for everybody. It's secondary fermentation of
wine in a big, a big tank.
Speaker 3 (02:21):
Press rids tank. Yeah.
Speaker 2 (02:23):
So the other method for doing that would be the
popular is in the bottle, and the most emblematic of
that is Italian prosecco. So look at us getting cute
on words coseco.
Speaker 1 (02:38):
Because there's no doubt about what it is. It is
a Colorado prosecco.
Speaker 3 (02:41):
Yeah, And that was the idea.
Speaker 2 (02:42):
And and you know, as we continue to talk about
wines relevancy every year, younger wine drinkers, where does Colorado
fit on the national map? You know, Colorado is always
going to be known for the outdoors, and so Coseco
and then partnering with Open Snow for this label and
really leaning into that outdoor ethos.
Speaker 3 (03:02):
You know, we're trying to change.
Speaker 2 (03:03):
The conversation of like, hey, when you come to Colorado
and you're skiing or your bike, you or whatever it is,
you don't always have to operate with a beer. You
could operate with the Colorado wine. So This is a
great way of blending those to those two the ideologies.
Speaker 1 (03:15):
This wine smells so good. It smells like flowers. I mean,
it smells absolutely and it's intoxicating.
Speaker 2 (03:25):
Where do you where does that come from? Taiazac Wharton
are amazing director of winemaking. He's he's got apart from
being my spirit animal, he is just amazing winemaker and
he's got an innovative vision for how he likes to
make wine. And so this this is this grape is
called Treminet, it's a It's parent grape is Gervertzmeir, so
(03:48):
it's very very similar to that, but it throws off
this amazing aromatic profile. And then the taste profile is
you know, citrus and honey and leachy and all those
things that you think about when you think about diverse mirror.
Speaker 3 (03:59):
But this is bone drink. It makes you think, this is.
Speaker 1 (04:03):
Not it's got like a floral thing going on, but
it's not. It's not. It doesn't linger, it's not overwhelming,
and you just get that nice, dry finish. It almost
feels like the best of both worlds in a way
that for someone that would prefer something on the sweeter side,
I feel like they would enjoy this as well. Yeah,
but for me, I'm a dry person, so this is
this is pretty extraordinary. I love this. It makes me sad.
(04:25):
I don't drink wine anymore, to be perfectly honest, like,
I'm I'm a little bit depressed right now for that.
I am Now the wine yogi is in here your
thoughts on the coseco.
Speaker 4 (04:35):
So my first thing that I said kind of across
the way Kevin.
Speaker 1 (04:40):
Was where all the wine words went back and forth.
Speaker 3 (04:41):
Oh my god, the news.
Speaker 4 (04:44):
It's a beautiful bouquet. I mean, yeah, I could just
I wish I could bathe in it because this is
just such an amazing perfume that's happening from all those
floral notes, and it is the Gavert.
Speaker 5 (04:54):
Kind of lineage.
Speaker 4 (04:56):
And then when I tasted it, I was like, I
would have never guessed on the palette because it does
pop in acidity. It's got just yeah, that leechy kind
of note happening, and it is such a lovely the
persistent bubble which I found in the koa.
Speaker 1 (05:11):
I heart yes, world, I thank you for providing us
with these fancy glasses champagne flutes.
Speaker 4 (05:18):
I was like, well, we're gonna have bubbles, So there's
still the persistent bubbles. I absolutely love that, just a
lovely and what I love the label. All of it
just kind of comes together and it's going to be
such a beautiful I think it's releasing what November first?
Speaker 1 (05:31):
What is this one?
Speaker 3 (05:32):
October nineteenth? Okay, so soon.
Speaker 4 (05:35):
This is going to be so awesome on a holiday table.
And if you were kind of thinking not only for
Thanksgiving but down the road for Christmas and your New
Year's celebration, I would snag some of these as soon
as they're released because they are party pleasers.
Speaker 5 (05:49):
These are just fans.
Speaker 1 (05:50):
They're delicious. It is well done.
Speaker 2 (05:51):
This is a fantastic These are going in ski bags
for opera ski like I can pat show ski boots.
Speaker 3 (05:56):
You know, you know, Sparkling wine is.
Speaker 2 (05:58):
Now as you know, Crystal is the is the pretty
much the king of the castle when it comes to
sales for wine worldwide, and it's largely been led by
Prosecco and its popularity.
Speaker 3 (06:07):
So just leaning into that.
Speaker 2 (06:09):
I mean, no matter where we go if we bring bubbles,
people are like, oh my god, bubbles because it used
to be a celebratory thing and now I was like, no,
it's an everyday thing, like, why can't you just have bubbles,
Like it's I'm pro.
Speaker 1 (06:19):
Bubble one hundred percent of the time. I love bubbles.
I love sparkling rose. It's well, your native fizz that
you guys do is just I could drink that all
day long. But let me ask you what goes into
the creation of something like this, Like when did you
guys decide, you know what, we're gonna do a prosecco
and then somebody said, and we're gonna call it cose echo,
and then you were like, yes, this is gonna happen.
What is that development process? I'm very interested in that.
Speaker 2 (06:42):
It's you know, either mad scientists or we just get
bored and want to do something different, but it's for
something like this. We always felt like, okay, we really
leaned into the Charmont method. So in Palisade, we're like,
we just found out, unbeknownst to us at the beginning
of the year that we're the largest Charmont facility outside
of California in the country.
Speaker 3 (06:58):
Wow, and that's just crazy to me.
Speaker 2 (07:01):
But the we we started thinking, well, you know, it's
just too bad. We just can't call this prosecco. So
we wanted to get cute and try to figure out
how we could mold that in there somewhere We're like
palise Echo, something not play on Palisade, and just nothing
really stuck. And then we kind of just forgot about
it for a year. And then you know, we have
all of these amazing grape varieties that we bring in
(07:23):
this time of year and we're harvesting and it's like, Okay,
I think we need to do this. And really what
kicked this off was, you know, I'm friends with the
Open Snow guys and I'm trying to rebrand wine to
be more fun and adventurous, and they're such a great
you know, there's such there's such great guys. In their
platform is just it screams that's how you go out
and adventure in Colorado. So we just said, hey, let's
do this collab. And the name just came about, and
(07:45):
it's like, how do we never think about that?
Speaker 3 (07:47):
And I just said, let's just let's just do it.
Speaker 1 (07:49):
Just so what do you call this particular You just
call it sparkling wine, colorade, sparkling wine.
Speaker 3 (07:55):
Okay, so so.
Speaker 1 (07:56):
It's prosecco, Like what makes unless it's.
Speaker 4 (07:59):
From the chap High your region. That's Charmont method. It's
tank method.
Speaker 2 (08:04):
It is so okay, you just can't call it prosecco
because the Italians have that, and.
Speaker 4 (08:09):
Prosecco is the Glara grape so from the Veneto in Italy.
So I means that's a very specific DOCG kind of
like if you think of government.
Speaker 1 (08:18):
Yeah, so okay, it is more stop talking government, just stop.
Government will sue you if you call it prosecco. Yeah,
there you go. So yeah, so it's fantastic. So is
there a big party the release.
Speaker 2 (08:30):
Party on we So we have our annual harvest party
in Little Tin at the winery on October nineteenth, and
we're gonna release it on that date.
Speaker 1 (08:38):
Okay, if you've never been to Carboy Wineries facility here,
first of all, they have a meat aquarium where they're
making like sharkhutery. Do you still have the meat aquarium?
We do.
Speaker 2 (08:46):
Chef is still curing meats.
Speaker 1 (08:47):
It's querium full of meat.
Speaker 5 (08:49):
It's fantastic, brasiolo, all of.
Speaker 1 (08:52):
It's like butter. I mean, whatever you get from there
is incredible. They make incredible sausage and cured stuff. And
it's just really really good. But it's a great space
and it's always fine and everybody's always having a good
time there.
Speaker 3 (09:05):
Yeah, we've we've got an amazing band playing.
Speaker 2 (09:09):
We've got a cool collaboration with Breconner's Distillery coming up
that's releasing that day as well, so they'll be pouring
this bourbon that was aged in Cabernet front casts that
we gave them. So we just, you know, we just
like to have fun do in collaboration. I think is
really you know, so Colorado.
Speaker 1 (09:25):
Well, let's let's do something that you can weigh it.
Feel free to weigh in on Kevin. But when Crystal's
on the show, one of the main questions she gets
is what about box wine? Because let's be real, box
wine is easy, it is convenient. You just have it.
You don't have to worry about it going bad right away.
So if you're a one glass of wine a night person,
(09:48):
that works for some people. And Crystal actually searched high
and low boxes high boxes low and did a blog
post on some good box wine. You're not one hundred
percent anti box.
Speaker 4 (09:59):
Wine, no, not at all, And certainly these are the
wines I will cook with often but then with the
caveat if you don't like a wine when you taste it,
don't cook with it, because it will Cooking is only
going to intensify whatever it is you don't like about
that wine. And ironically enough, one of the wines I
brought is actually oxidized, and so I will be returning
this particular box wine.
Speaker 5 (10:21):
So I was a little disappointed with that.
Speaker 1 (10:22):
It's a super weird color.
Speaker 5 (10:24):
No bueno.
Speaker 4 (10:27):
But yeah, there is definitely especially and Kevin can probably
you know, confirm this. You know, making wine bottles is expensive,
glass is expensive, quirks are expensive, and so for a
lot of wine producers out there that some of the
options that they're exploring are going into some of these,
whether it's box wine or canning their wine.
Speaker 1 (10:50):
So is it ideal?
Speaker 2 (10:51):
No?
Speaker 5 (10:52):
Am I going to drink a wine out of a can?
Speaker 4 (10:54):
No, I'm going to pour it into a decent glass,
and that's the only way I'm going to be able
to really truly enjoy it and.
Speaker 1 (10:59):
Give me a plus to cup. At red Roxy last
time I got wine there, I was like, I can't
drink wine out of a can, just fundamentally, I can't.
It's just I can't do it very classy.
Speaker 5 (11:08):
For that out there is something that's just wrong about that.
Speaker 1 (11:11):
I'm not quite there yet, but so I.
Speaker 3 (11:13):
Have a take. I have a take.
Speaker 2 (11:14):
Look, sustainability is not just a buzzword. It's something in
twenty twenty four, no matter what industry. And if you're
not thinking about how you can be more sustainable as
a business, how you can reduce your impact on the planet,
then you're you're you're missing opportunity, but you're also not
doing the right thing. So I'm not against box wine
or any of these alternative packaging methods, and We've looked
(11:37):
into some of them. You know, at the end of
the day, if the wine isn't protected in the quality
of the product is somehow lessened by going this more
sustainable route, which by the way, from a cost standpoint,
it's not.
Speaker 3 (11:51):
It's very expensive, then the.
Speaker 2 (11:54):
Consumer is going to have an end result product that
they're not gonna want.
Speaker 3 (11:57):
And then you know, and there you go, and it
was not a great.
Speaker 1 (12:01):
Wine, And I'm gonna be perfectly frank. In nineteen ninety one,
I became a flight attendant. They sent me to Los Angeles, California,
and on our days off, we would get a box
of Franzia wine because it had just come out, and
we would go to the beach and watch the professional
male volleyball players play. And I remard nothing about that
period of my life. I was some front cards, was there? Yes,
Oh yeah, talk to me sister, good days, good times.
(12:23):
But it's sin I have a skewed box wine because
it does seem like I was twenty one and living
in Los Angeles and taking a box wine to the beach,
a little like I was sleeping under a bridge.
Speaker 4 (12:34):
I did mention that in my blog post is I
had phronsia. We all did whites in when I was
going through pilot training, because everybody wants a little glass
after you've had a long day flying. But yet, no,
there are some Definitely, personally, I wouldn't be buying boxwine
necessarily from those kinds of producers. That's not the kind
of box swine I'm interested in.
Speaker 1 (12:55):
You want box wines that have the fancy wooden box
sometimes too.
Speaker 4 (12:58):
I do, but they're look some of them. I can't
find them anymore. There was some Bordeaux wine makers. Because
a box wine is it's three leaders, so it essentially holds,
you know, the four bottles of wine.
Speaker 5 (13:10):
Right, And so that's the other.
Speaker 4 (13:11):
Reason why I will use it for cooking, because there's
a lot of times when I am brazing stuff and
you know, I don't want to necessarily spin some you know,
in my beautiful bottled wine that I maybe have gotten
from Carboy to cook beef or whatever my brist is.
But if I can find a quality box wine that
I can then just kind of leave in my fridge, yeah,
I'm probably gonna throw down with some Levia Fairm. And
(13:33):
guess what the reason why I'm familiar with Levia Fairm.
That's what we've I brought into the French kitchen to
make a lot of their soup bases.
Speaker 5 (13:41):
So the French onion soup is used.
Speaker 4 (13:43):
This is the wine that they use as one as
part of that component, so that it's a quality wine
and it's not imparting weird flavor profiles.
Speaker 1 (13:51):
Okay, before we get done, and we're almost done here,
price point on the case Eco. Somebody's asking me on
the text wine, what's the price point? We'll be twenty
eight dollars a bottle and worth I think every penny.
You have a class coming up the wine gallery and
Colorado spring. So let's talk about that for two minutes
before we do have the day.
Speaker 4 (14:04):
Do you want a little spooky wine tasting and kind
of our homage to October fests that we're doing the
Duch country, so Deutsch, lenn Austria and Switzerland.
Speaker 1 (14:13):
Yes, the Swiss wine and those are my favorite.
Speaker 4 (14:15):
It's anywhere I'm going to do a Swiss fondue with
a Swiss fund dot.
Speaker 1 (14:20):
Are you going to haul about one half loaf and
just pour the fondu in there like we got at
the Christmas markets in switzerl one left? Probably?
Speaker 4 (14:26):
Why not?
Speaker 1 (14:26):
Samples?
Speaker 3 (14:27):
These are sick? Where's this that I need to put
this in my calendar? Yeah? Well when is show up
for that?
Speaker 1 (14:32):
What's the date?
Speaker 5 (14:34):
So it is it October thirteenth? I think it's a
so it's a week from the Sunday.
Speaker 1 (14:39):
And I have it linked on the blog. I could
just go look myself. I did put a link on
the blog both to the uh the wine you use
blog post about box wine if you want specific she's
got that on there and a link to register. And
I forgot to put a link to Carbo Winery. A
couple of people asking can Carboy be delivered. Can people
order do you have to come to the winery? How
do they get it?
Speaker 3 (14:59):
You have to come to the one wery.
Speaker 2 (15:00):
We do have a great deal of our wines in
distribution all over the state.
Speaker 3 (15:04):
But this wine just released.
Speaker 2 (15:06):
It probably will take some time till you start seeing
it in liquor stores or on menus or anything.
Speaker 1 (15:10):
But can you guys ship out of state?
Speaker 2 (15:12):
They shipped to thirty eight states outside of Colorado, just
not within the statey.
Speaker 1 (15:15):
I would go to Carboy Winery dot com. That is
their website.
Speaker 2 (15:18):
Carboy wants you to come and be our best friends
and then you're like, you know, like part of the family,
like both of you are.
Speaker 1 (15:24):
Yeah, I think they're out of state.
Speaker 3 (15:25):
That's the problem. Yeah, we do.
Speaker 2 (15:27):
Yeah, get our website. There'll be a list of states
we do ship too. There's very few we don't. Okay,
we're happily we'll shut government.
Speaker 1 (15:35):
I'm just throwing that out there today in the wine industry. Kevin,
we played this really dumb game at uh.
Speaker 2 (15:44):
Oh.
Speaker 1 (15:44):
Yeah, it's a dumb game we played at the end
of every day. It's a trivia type game. Do you
want to you in? I'm okay, he's in. You don't
even know what he's doing. He's in.
Speaker 3 (15:51):
It works for things I don't even know what I'm doing.
Speaker 1 (15:53):
There you go. That's why Kevin Weber, CEO of Carboy
Winery is awesome. The wine you he plays every time
she's here. It works like this. First, I say, now
it's time for the most exciting segment all the radio.
Speaker 3 (16:03):
I've guide in the world.
Speaker 1 (16:07):
Love the day, all right, first thing, we get a
dad joke up the day. All you're required to do
here is either laugh or grown or not saying anything.
It's your choice. Okay, what is our dad joke?
Speaker 6 (16:14):
Couver Why do crabs never give to charity.
Speaker 1 (16:20):
Because they're penny pinchers?
Speaker 3 (16:23):
Because they're shellfish?
Speaker 2 (16:25):
Oh?
Speaker 1 (16:26):
Okay, that's a good one. I like that one. Okay.
Today's word of the day. This is where we guess
the definition for usually a kind of a hard word.
What is it?
Speaker 3 (16:35):
Oh that's me again? Yeah, sorry about that.
Speaker 1 (16:37):
Gossamer Gossamer doesn't that mean very like very thin, flimsy?
Like a gossamer fiber is like a delicate fiber of
some sort.
Speaker 6 (16:49):
Yeah, something described as gossamer, such as a butterfly wing
or a thin fabric is very light or delicate.
Speaker 3 (16:55):
I was gonna say mindful.
Speaker 2 (16:57):
That might work it.
Speaker 1 (16:58):
Wrong, but it sounded good. This sounded really good. Oddly,
today's trivia question is a beer question. Where where did
the Pilsner beer's beer style originate?
Speaker 5 (17:08):
Germany?
Speaker 1 (17:09):
I believe very yeah, check modern day chech Republic, Bohemia.
You are correct in the mid nineteenth century Pilsner's follow
into the umbrella, the lagger type beer, and I'm a
huge fan. Now it works like this. This is where
it gets tricky, Kevin. We're gonna do jeopardy when you
want to answer the question, and you do not have
to wait until the end of the question. You shout
out your name Kevin like that, and then we call
(17:31):
on you and you have to answer in the form
of a question. It sounds easy, it is not. It
is not letting you know. All right, there we go,
got everybody's thing. What is our jeopardy category? Please coover?
Speaker 6 (17:42):
I think I got an easy one for you guys, right,
at least a lot of the answers are fairly recent. Okay,
So the category is your role.
Speaker 1 (17:51):
R O L L or r O L E R
O L E. Okay, your role all right.
Speaker 6 (17:57):
Question number one Tanya Harding's movie Mom and Anna Faris's
TV Mom.
Speaker 1 (18:04):
Oh no, I can picture perfectly. I can't remember her name.
She's really tall. It isn't the Wise Wing.
Speaker 3 (18:12):
Somebody answer this?
Speaker 1 (18:15):
What the heck is her name? Dang it? I can't
remember what is alson Jay.
Speaker 4 (18:20):
I was gonna say Alison, but I had no idea.
Speaker 1 (18:22):
All right.
Speaker 6 (18:25):
Question number two Bruno and borat.
Speaker 1 (18:31):
Nanny? Who is so America?
Speaker 3 (18:33):
And yes, you're just so much faster than me. I've
been playing.
Speaker 1 (18:41):
To turn my mic exactly, all right.
Speaker 6 (18:45):
Question number three Danny Tanner on T two TV series.
Speaker 1 (18:50):
Danny Tanner on two TV series Danny Tanner? Why don't
I I know the name and I can't remember what
it is? Wasn't that full else?
Speaker 3 (19:00):
So?
Speaker 1 (19:01):
Who is Danny tantor was Kevin?
Speaker 3 (19:03):
Who is? Who is Dave Saggett?
Speaker 1 (19:09):
I'm going to give you that, Kevin Daily generous? You
got that. Let's next one.
Speaker 3 (19:14):
Question number four one to one?
Speaker 6 (19:16):
The title roles in Blue Jasmine and where'd you go? Bernadette?
Speaker 3 (19:21):
Thanks for letting me on the show.
Speaker 2 (19:26):
Is that?
Speaker 3 (19:27):
Who is Kate Blanchett?
Speaker 1 (19:29):
Okay, yeah, yeah, I was going to say that all right,
Marty Kahan on House of Lies and Roadie, also known
as war Machine in the Avengers movies. Machine, it's war Machine.
I don't know. I don't remember any of these.
Speaker 3 (19:45):
No, I know it. He's a Denver guy. Yes, all right?
Speaker 1 (19:52):
Who is it?
Speaker 3 (19:53):
Who is don Day listening? He's so disappointed, he's so okay.
Speaker 1 (20:00):
So what last one? Tiebreakerbreaker?
Speaker 3 (20:02):
Question words?
Speaker 6 (20:05):
Paper container for more paper.
Speaker 3 (20:09):
Paper container for more paper, envelope. Yes, Kevin, Kevin just won.
Speaker 1 (20:17):
That's amazing. Nobody ever wins on their first try. Somebody
asked if they can get Carboy in the Springs. Where
can they get that in the Springs anywhere?
Speaker 3 (20:24):
Kid? Yes?
Speaker 2 (20:25):
Uh there, it's the Whole Foods, Trader Joe's and in
King Scoopers.
Speaker 1 (20:33):
It'll be a while before the Coseco makes it there.
Speaker 3 (20:35):
It'll be a while. He'll be a while.
Speaker 2 (20:36):
If we have other wines, crystal wines at all of
those stores that are is called the Grand Good.
Speaker 1 (20:43):
To see you, Kevin, great, thanks for coming in. Appreciate you.
We'll be back at k Waite Sports coming up next.
I wish that we had smell a vision right now,
because something just happened that has honestly never happened to me.
And I'm sitting in the studio with the wine Ugy,
Crystal Alfonso, Kevin Webber, the CEO of Carboy. First of all,
much like that time, I was in Seattle and at
a party with a bunch of tech people, and everybody
kept talking about things and I had no idea what
(00:20):
they were talking about. That just happened here, only it
was about wine instead of about other stuff. So, uh,
we'll get to that in a second. Kevin is part
of Carbo Winery, which is and I said this earlier
on the show, Kevin. When I first got here, people
gave me bottles of Colorado wine and they were terrible,
like terrible, and I thought, Okay, that's enough of that.
(00:43):
I'm not trying anymore. And then I met Crystal and
she said, no, no, no, no, no, there's incredible Colorado wine.
And the first wine she gave me was yours, Carboy,
And I think was it Native Phizz? Was that the
first Nat turned his mic on please coover It was
the Native Phizz And I was like, oh, well, this
is a revelation. So hats off to you for being
the first Colorado wine that got my attention in a
(01:06):
really big and good way. You guys have been at
this for how long now this is.
Speaker 2 (01:10):
Our eighth harvest, so eighth year, so yeah, that's not
as long. Twenty sixteen was when we established the winery
in Littleton.
Speaker 1 (01:19):
So you guys over the years, I mean, I think
the last time I talked to you was probably four
or five years ago, and you talked about some of
the stuff you had coming down the pike, some of
the things that you were developing and working on. What
goes into launching, because this is a fully new kind
of wine, the Coseco that you guys are launching right now,
(01:39):
that's a fully new product for you guys, right.
Speaker 2 (01:41):
Yeah, Well, so in twenty twenty one, we purchased the
old Garfield, the state's vineyard in winery in Palisade, and
we replanted the vineyard and we built a sparkling production
facility and kind of the next evolution for us as
Carboy was we felt like there was a huge opportunity
to put Colorado one on the map for sparkling wine.
(02:02):
And so Coseco is just the next milestone in that vision.
So it's you know, we we what we do uh
Im Palisade largely is the Charmont method, which is just
to make it simple for everybody. It's secondary fermentation of
wine in a big, a big tank.
Speaker 3 (02:21):
Press rids tank. Yeah.
Speaker 2 (02:23):
So the other method for doing that would be the
popular is in the bottle, and the most emblematic of
that is Italian prosecco. So look at us getting cute
on words coseco.
Speaker 1 (02:38):
Because there's no doubt about what it is. It is
a Colorado prosecco.
Speaker 3 (02:41):
Yeah, And that was the idea.
Speaker 2 (02:42):
And and you know, as we continue to talk about
wines relevancy every year, younger wine drinkers, where does Colorado
fit on the national map? You know, Colorado is always
going to be known for the outdoors, and so Coseco
and then partnering with Open Snow for this label and
really leaning into that outdoor ethos.
Speaker 3 (03:02):
You know, we're trying to change.
Speaker 2 (03:03):
The conversation of like, hey, when you come to Colorado
and you're skiing or your bike, you or whatever it is,
you don't always have to operate with a beer. You
could operate with the Colorado wine. So This is a
great way of blending those to those two the ideologies.
Speaker 1 (03:15):
This wine smells so good. It smells like flowers. I mean,
it smells absolutely and it's intoxicating.
Speaker 2 (03:25):
Where do you where does that come from? Taiazac Wharton
are amazing director of winemaking. He's he's got apart from
being my spirit animal, he is just amazing winemaker and
he's got an innovative vision for how he likes to
make wine. And so this this is this grape is
called Treminet, it's a It's parent grape is Gervertzmeir, so
(03:48):
it's very very similar to that, but it throws off
this amazing aromatic profile. And then the taste profile is
you know, citrus and honey and leachy and all those
things that you think about when you think about diverse mirror.
Speaker 3 (03:59):
But this is bone drink. It makes you think, this is.
Speaker 1 (04:03):
Not it's got like a floral thing going on, but
it's not. It's not. It doesn't linger, it's not overwhelming,
and you just get that nice, dry finish. It almost
feels like the best of both worlds in a way
that for someone that would prefer something on the sweeter side,
I feel like they would enjoy this as well. Yeah,
but for me, I'm a dry person, so this is
this is pretty extraordinary. I love this. It makes me sad.
(04:25):
I don't drink wine anymore, to be perfectly honest, like,
I'm I'm a little bit depressed right now for that.
I am Now the wine yogi is in here your
thoughts on the coseco.
Speaker 4 (04:35):
So my first thing that I said kind of across
the way Kevin.
Speaker 1 (04:40):
Was where all the wine words went back and forth.
Speaker 3 (04:41):
Oh my god, the news.
Speaker 4 (04:44):
It's a beautiful bouquet. I mean, yeah, I could just
I wish I could bathe in it because this is
just such an amazing perfume that's happening from all those
floral notes, and it is the Gavert.
Speaker 5 (04:54):
Kind of lineage.
Speaker 4 (04:56):
And then when I tasted it, I was like, I
would have never guessed on the palette because it does
pop in acidity. It's got just yeah, that leechy kind
of note happening, and it is such a lovely the
persistent bubble which I found in the koa.
Speaker 1 (05:11):
I heart yes, world, I thank you for providing us
with these fancy glasses champagne flutes.
Speaker 4 (05:18):
I was like, well, we're gonna have bubbles, So there's
still the persistent bubbles. I absolutely love that, just a
lovely and what I love the label. All of it
just kind of comes together and it's going to be
such a beautiful I think it's releasing what November first?
Speaker 1 (05:31):
What is this one?
Speaker 3 (05:32):
October nineteenth? Okay, so soon.
Speaker 4 (05:35):
This is going to be so awesome on a holiday table.
And if you were kind of thinking not only for
Thanksgiving but down the road for Christmas and your New
Year's celebration, I would snag some of these as soon
as they're released because they are party pleasers.
Speaker 5 (05:49):
These are just fans.
Speaker 1 (05:50):
They're delicious. It is well done.
Speaker 2 (05:51):
This is a fantastic These are going in ski bags
for opera ski like I can pat show ski boots.
Speaker 3 (05:56):
You know, you know, Sparkling wine is.
Speaker 2 (05:58):
Now as you know, Crystal is the is the pretty
much the king of the castle when it comes to
sales for wine worldwide, and it's largely been led by
Prosecco and its popularity.
Speaker 3 (06:07):
So just leaning into that.
Speaker 2 (06:09):
I mean, no matter where we go if we bring bubbles,
people are like, oh my god, bubbles because it used
to be a celebratory thing and now I was like, no,
it's an everyday thing, like, why can't you just have bubbles,
Like it's I'm pro.
Speaker 1 (06:19):
Bubble one hundred percent of the time. I love bubbles.
I love sparkling rose. It's well, your native fizz that
you guys do is just I could drink that all
day long. But let me ask you what goes into
the creation of something like this, Like when did you
guys decide, you know what, we're gonna do a prosecco
and then somebody said, and we're gonna call it cose echo,
and then you were like, yes, this is gonna happen.
What is that development process? I'm very interested in that.
Speaker 2 (06:42):
It's you know, either mad scientists or we just get
bored and want to do something different, but it's for
something like this. We always felt like, okay, we really
leaned into the Charmont method. So in Palisade, we're like,
we just found out, unbeknownst to us at the beginning
of the year that we're the largest Charmont facility outside
of California in the country.
Speaker 3 (06:58):
Wow, and that's just crazy to me.
Speaker 2 (07:01):
But the we we started thinking, well, you know, it's
just too bad. We just can't call this prosecco. So
we wanted to get cute and try to figure out
how we could mold that in there somewhere We're like
palise Echo, something not play on Palisade, and just nothing
really stuck. And then we kind of just forgot about
it for a year. And then you know, we have
all of these amazing grape varieties that we bring in
(07:23):
this time of year and we're harvesting and it's like, Okay,
I think we need to do this. And really what
kicked this off was, you know, I'm friends with the
Open Snow guys and I'm trying to rebrand wine to
be more fun and adventurous, and they're such a great
you know, there's such there's such great guys. In their
platform is just it screams that's how you go out
and adventure in Colorado. So we just said, hey, let's
do this collab. And the name just came about, and
(07:45):
it's like, how do we never think about that?
Speaker 3 (07:47):
And I just said, let's just let's just do it.
Speaker 1 (07:49):
Just so what do you call this particular You just
call it sparkling wine, colorade, sparkling wine.
Speaker 3 (07:55):
Okay, so so.
Speaker 1 (07:56):
It's prosecco, Like what makes unless it's.
Speaker 4 (07:59):
From the chap High your region. That's Charmont method. It's
tank method.
Speaker 2 (08:04):
It is so okay, you just can't call it prosecco
because the Italians have that, and.
Speaker 4 (08:09):
Prosecco is the Glara grape so from the Veneto in Italy.
So I means that's a very specific DOCG kind of
like if you think of government.
Speaker 1 (08:18):
Yeah, so okay, it is more stop talking government, just stop.
Government will sue you if you call it prosecco. Yeah,
there you go. So yeah, so it's fantastic. So is
there a big party the release.
Speaker 2 (08:30):
Party on we So we have our annual harvest party
in Little Tin at the winery on October nineteenth, and
we're gonna release it on that date.
Speaker 1 (08:38):
Okay, if you've never been to Carboy Wineries facility here,
first of all, they have a meat aquarium where they're
making like sharkhutery. Do you still have the meat aquarium?
We do.
Speaker 2 (08:46):
Chef is still curing meats.
Speaker 1 (08:47):
It's querium full of meat.
Speaker 5 (08:49):
It's fantastic, brasiolo, all of.
Speaker 1 (08:52):
It's like butter. I mean, whatever you get from there
is incredible. They make incredible sausage and cured stuff. And
it's just really really good. But it's a great space
and it's always fine and everybody's always having a good
time there.
Speaker 3 (09:05):
Yeah, we've we've got an amazing band playing.
Speaker 2 (09:09):
We've got a cool collaboration with Breconner's Distillery coming up
that's releasing that day as well, so they'll be pouring
this bourbon that was aged in Cabernet front casts that
we gave them. So we just, you know, we just
like to have fun do in collaboration. I think is
really you know, so Colorado.
Speaker 1 (09:25):
Well, let's let's do something that you can weigh it.
Feel free to weigh in on Kevin. But when Crystal's
on the show, one of the main questions she gets
is what about box wine? Because let's be real, box
wine is easy, it is convenient. You just have it.
You don't have to worry about it going bad right away.
So if you're a one glass of wine a night person,
(09:48):
that works for some people. And Crystal actually searched high
and low boxes high boxes low and did a blog
post on some good box wine. You're not one hundred
percent anti box.
Speaker 4 (09:59):
Wine, no, not at all, And certainly these are the
wines I will cook with often but then with the
caveat if you don't like a wine when you taste it,
don't cook with it, because it will Cooking is only
going to intensify whatever it is you don't like about
that wine. And ironically enough, one of the wines I
brought is actually oxidized, and so I will be returning
this particular box wine.
Speaker 5 (10:21):
So I was a little disappointed with that.
Speaker 1 (10:22):
It's a super weird color.
Speaker 5 (10:24):
No bueno.
Speaker 4 (10:27):
But yeah, there is definitely especially and Kevin can probably
you know, confirm this. You know, making wine bottles is expensive,
glass is expensive, quirks are expensive, and so for a
lot of wine producers out there that some of the
options that they're exploring are going into some of these,
whether it's box wine or canning their wine.
Speaker 1 (10:50):
So is it ideal?
Speaker 2 (10:51):
No?
Speaker 5 (10:52):
Am I going to drink a wine out of a can?
Speaker 4 (10:54):
No, I'm going to pour it into a decent glass,
and that's the only way I'm going to be able
to really truly enjoy it and.
Speaker 1 (10:59):
Give me a plus to cup. At red Roxy last
time I got wine there, I was like, I can't
drink wine out of a can, just fundamentally, I can't.
It's just I can't do it very classy.
Speaker 5 (11:08):
For that out there is something that's just wrong about that.
Speaker 1 (11:11):
I'm not quite there yet, but so I.
Speaker 3 (11:13):
Have a take. I have a take.
Speaker 2 (11:14):
Look, sustainability is not just a buzzword. It's something in
twenty twenty four, no matter what industry. And if you're
not thinking about how you can be more sustainable as
a business, how you can reduce your impact on the planet,
then you're you're you're missing opportunity, but you're also not
doing the right thing. So I'm not against box wine
or any of these alternative packaging methods, and We've looked
(11:37):
into some of them. You know, at the end of
the day, if the wine isn't protected in the quality
of the product is somehow lessened by going this more
sustainable route, which by the way, from a cost standpoint,
it's not.
Speaker 3 (11:51):
It's very expensive, then the.
Speaker 2 (11:54):
Consumer is going to have an end result product that
they're not gonna want.
Speaker 3 (11:57):
And then you know, and there you go, and it
was not a great.
Speaker 1 (12:01):
Wine, And I'm gonna be perfectly frank. In nineteen ninety one,
I became a flight attendant. They sent me to Los Angeles, California,
and on our days off, we would get a box
of Franzia wine because it had just come out, and
we would go to the beach and watch the professional
male volleyball players play. And I remard nothing about that
period of my life. I was some front cards, was there? Yes,
Oh yeah, talk to me sister, good days, good times.
(12:23):
But it's sin I have a skewed box wine because
it does seem like I was twenty one and living
in Los Angeles and taking a box wine to the beach,
a little like I was sleeping under a bridge.
Speaker 4 (12:34):
I did mention that in my blog post is I
had phronsia. We all did whites in when I was
going through pilot training, because everybody wants a little glass
after you've had a long day flying. But yet, no,
there are some Definitely, personally, I wouldn't be buying boxwine
necessarily from those kinds of producers. That's not the kind
of box swine I'm interested in.
Speaker 1 (12:55):
You want box wines that have the fancy wooden box
sometimes too.
Speaker 4 (12:58):
I do, but they're look some of them. I can't
find them anymore. There was some Bordeaux wine makers. Because
a box wine is it's three leaders, so it essentially holds,
you know, the four bottles of wine.
Speaker 5 (13:10):
Right, And so that's the other.
Speaker 4 (13:11):
Reason why I will use it for cooking, because there's
a lot of times when I am brazing stuff and
you know, I don't want to necessarily spin some you know,
in my beautiful bottled wine that I maybe have gotten
from Carboy to cook beef or whatever my brist is.
But if I can find a quality box wine that
I can then just kind of leave in my fridge, yeah,
I'm probably gonna throw down with some Levia Fairm. And
(13:33):
guess what the reason why I'm familiar with Levia Fairm.
That's what we've I brought into the French kitchen to
make a lot of their soup bases.
Speaker 5 (13:41):
So the French onion soup is used.
Speaker 4 (13:43):
This is the wine that they use as one as
part of that component, so that it's a quality wine
and it's not imparting weird flavor profiles.
Speaker 1 (13:51):
Okay, before we get done, and we're almost done here,
price point on the case Eco. Somebody's asking me on
the text wine, what's the price point? We'll be twenty
eight dollars a bottle and worth I think every penny.
You have a class coming up the wine gallery and
Colorado spring. So let's talk about that for two minutes
before we do have the day.
Speaker 4 (14:04):
Do you want a little spooky wine tasting and kind
of our homage to October fests that we're doing the
Duch country, so Deutsch, lenn Austria and Switzerland.
Speaker 1 (14:13):
Yes, the Swiss wine and those are my favorite.
Speaker 4 (14:15):
It's anywhere I'm going to do a Swiss fondue with
a Swiss fund dot.
Speaker 1 (14:20):
Are you going to haul about one half loaf and
just pour the fondu in there like we got at
the Christmas markets in switzerl one left? Probably?
Speaker 4 (14:26):
Why not?
Speaker 1 (14:26):
Samples?
Speaker 3 (14:27):
These are sick? Where's this that I need to put
this in my calendar? Yeah? Well when is show up
for that?
Speaker 1 (14:32):
What's the date?
Speaker 5 (14:34):
So it is it October thirteenth? I think it's a
so it's a week from the Sunday.
Speaker 1 (14:39):
And I have it linked on the blog. I could
just go look myself. I did put a link on
the blog both to the uh the wine you use
blog post about box wine if you want specific she's
got that on there and a link to register. And
I forgot to put a link to Carbo Winery. A
couple of people asking can Carboy be delivered. Can people
order do you have to come to the winery? How
do they get it?
Speaker 3 (14:59):
You have to come to the one wery.
Speaker 2 (15:00):
We do have a great deal of our wines in
distribution all over the state.
Speaker 3 (15:04):
But this wine just released.
Speaker 2 (15:06):
It probably will take some time till you start seeing
it in liquor stores or on menus or anything.
Speaker 1 (15:10):
But can you guys ship out of state?
Speaker 2 (15:12):
They shipped to thirty eight states outside of Colorado, just
not within the statey.
Speaker 1 (15:15):
I would go to Carboy Winery dot com. That is
their website.
Speaker 2 (15:18):
Carboy wants you to come and be our best friends
and then you're like, you know, like part of the family,
like both of you are.
Speaker 1 (15:24):
Yeah, I think they're out of state.
Speaker 3 (15:25):
That's the problem. Yeah, we do.
Speaker 2 (15:27):
Yeah, get our website. There'll be a list of states
we do ship too. There's very few we don't. Okay,
we're happily we'll shut government.
Speaker 1 (15:35):
I'm just throwing that out there today in the wine industry. Kevin,
we played this really dumb game at uh.
Speaker 2 (15:44):
Oh.
Speaker 1 (15:44):
Yeah, it's a dumb game we played at the end
of every day. It's a trivia type game. Do you
want to you in? I'm okay, he's in. You don't
even know what he's doing. He's in.
Speaker 3 (15:51):
It works for things I don't even know what I'm doing.
Speaker 1 (15:53):
There you go. That's why Kevin Weber, CEO of Carboy
Winery is awesome. The wine you he plays every time
she's here. It works like this. First, I say, now
it's time for the most exciting segment all the radio.
Speaker 3 (16:03):
I've guide in the world.
Speaker 1 (16:07):
Love the day, all right, first thing, we get a
dad joke up the day. All you're required to do
here is either laugh or grown or not saying anything.
It's your choice. Okay, what is our dad joke?
Speaker 6 (16:14):
Couver Why do crabs never give to charity.
Speaker 1 (16:20):
Because they're penny pinchers?
Speaker 3 (16:23):
Because they're shellfish?
Speaker 2 (16:25):
Oh?
Speaker 1 (16:26):
Okay, that's a good one. I like that one. Okay.
Today's word of the day. This is where we guess
the definition for usually a kind of a hard word.
What is it?
Speaker 3 (16:35):
Oh that's me again? Yeah, sorry about that.
Speaker 1 (16:37):
Gossamer Gossamer doesn't that mean very like very thin, flimsy?
Like a gossamer fiber is like a delicate fiber of
some sort.
Speaker 6 (16:49):
Yeah, something described as gossamer, such as a butterfly wing
or a thin fabric is very light or delicate.
Speaker 3 (16:55):
I was gonna say mindful.
Speaker 2 (16:57):
That might work it.
Speaker 1 (16:58):
Wrong, but it sounded good. This sounded really good. Oddly,
today's trivia question is a beer question. Where where did
the Pilsner beer's beer style originate?
Speaker 5 (17:08):
Germany?
Speaker 1 (17:09):
I believe very yeah, check modern day chech Republic, Bohemia.
You are correct in the mid nineteenth century Pilsner's follow
into the umbrella, the lagger type beer, and I'm a
huge fan. Now it works like this. This is where
it gets tricky, Kevin. We're gonna do jeopardy when you
want to answer the question, and you do not have
to wait until the end of the question. You shout
out your name Kevin like that, and then we call
(17:31):
on you and you have to answer in the form
of a question. It sounds easy, it is not. It
is not letting you know. All right, there we go,
got everybody's thing. What is our jeopardy category? Please coover?
Speaker 6 (17:42):
I think I got an easy one for you guys, right,
at least a lot of the answers are fairly recent. Okay,
So the category is your role.
Speaker 1 (17:51):
R O L L or r O L E R
O L E. Okay, your role all right.
Speaker 6 (17:57):
Question number one Tanya Harding's movie Mom and Anna Faris's
TV Mom.
Speaker 1 (18:04):
Oh no, I can picture perfectly. I can't remember her name.
She's really tall. It isn't the Wise Wing.
Speaker 3 (18:12):
Somebody answer this?
Speaker 1 (18:15):
What the heck is her name? Dang it? I can't
remember what is alson Jay.
Speaker 4 (18:20):
I was gonna say Alison, but I had no idea.
Speaker 1 (18:22):
All right.
Speaker 6 (18:25):
Question number two Bruno and borat.
Speaker 1 (18:31):
Nanny? Who is so America?
Speaker 3 (18:33):
And yes, you're just so much faster than me. I've
been playing.
Speaker 1 (18:41):
To turn my mic exactly, all right.
Speaker 6 (18:45):
Question number three Danny Tanner on T two TV series.
Speaker 1 (18:50):
Danny Tanner on two TV series Danny Tanner? Why don't
I I know the name and I can't remember what
it is? Wasn't that full else?
Speaker 3 (19:00):
So?
Speaker 1 (19:01):
Who is Danny tantor was Kevin?
Speaker 3 (19:03):
Who is? Who is Dave Saggett?
Speaker 1 (19:09):
I'm going to give you that, Kevin Daily generous? You
got that. Let's next one.
Speaker 3 (19:14):
Question number four one to one?
Speaker 6 (19:16):
The title roles in Blue Jasmine and where'd you go? Bernadette?
Speaker 3 (19:21):
Thanks for letting me on the show.
Speaker 2 (19:26):
Is that?
Speaker 3 (19:27):
Who is Kate Blanchett?
Speaker 1 (19:29):
Okay, yeah, yeah, I was going to say that all right,
Marty Kahan on House of Lies and Roadie, also known
as war Machine in the Avengers movies. Machine, it's war Machine.
I don't know. I don't remember any of these.
Speaker 3 (19:45):
No, I know it. He's a Denver guy. Yes, all right?
Speaker 1 (19:52):
Who is it?
Speaker 3 (19:53):
Who is don Day listening? He's so disappointed, he's so okay.
Speaker 1 (20:00):
So what last one? Tiebreakerbreaker?
Speaker 3 (20:02):
Question words?
Speaker 6 (20:05):
Paper container for more paper.
Speaker 3 (20:09):
Paper container for more paper, envelope. Yes, Kevin, Kevin just won.
Speaker 1 (20:17):
That's amazing. Nobody ever wins on their first try. Somebody
asked if they can get Carboy in the Springs. Where
can they get that in the Springs anywhere?
Speaker 3 (20:24):
Kid? Yes?
Speaker 2 (20:25):
Uh there, it's the Whole Foods, Trader Joe's and in
King Scoopers.
Speaker 1 (20:33):
It'll be a while before the Coseco makes it there.
Speaker 3 (20:35):
It'll be a while. He'll be a while.
Speaker 2 (20:36):
If we have other wines, crystal wines at all of
those stores that are is called the Grand Good.
Speaker 1 (20:43):
To see you, Kevin, great, thanks for coming in. Appreciate you.
We'll be back at k Waite Sports coming up next.
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