January 3, 2025 • 21 mins
THE WINE YOGI IS ON TO TALK DRY JANUARY What is Dry January? It's the month that some people take off from drinking to give their livers (and their minds) a rest after the excessives of December. The Wine Yogi Kristal Alfonso has some great suggestions if you want to feel like you're having a glass of wine or a cocktail with none of the hangover. Read her blog on that and setting intentions for the year here. If beer is your thing, here are some NA beers to give a try this year.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It is dry January, Texter who texted in what is
dry January? I think I've been celebrating it wrong, Martini's Oops.
Speaker 2 (00:10):
No, it is dry January.
Speaker 1 (00:11):
And it was something that's been around for I mean
probably twenty years now, don't you think.
Speaker 2 (00:16):
Yeah, it's definitely been around for it quite a bit.
Let's be real.
Speaker 1 (00:19):
Dry January stopped started because people drank themselves stupid during
December and they were like.
Speaker 2 (00:26):
You know what, my liver feels weird.
Speaker 1 (00:28):
So I'm just going to not drink for the month
of January and sort of reset everything and make sure
I'm not an alcoholic in the process.
Speaker 2 (00:36):
That's what dry January is essentially.
Speaker 3 (00:38):
Yeah.
Speaker 4 (00:38):
Yeah, and then it coincides with a lot of again
tapping into New Year's resolutions, so you have things like
Whole thirty that kind of became a thing about, you know,
ten years ago, which is a specific diet and often
kicks off at the beginning of the year to do
thirty days of kind of following this, one of which
is no alcohol seventy five hard.
Speaker 2 (00:58):
Lots of groups kick off in January. Part of one
of the expectations is no.
Speaker 1 (01:03):
Alcohol, I can't lose weight and drink alcohol at the
same time, it wouldn't no matter what diet plan I'm on,
and no matter what I'm drinking. If I have alcohol
while I am trying to lose weight, it stops it
for like a.
Speaker 2 (01:15):
Couple of days. It leads to bad decisions.
Speaker 1 (01:17):
Well, not only that, it just we've already established my
body does not like alcohol at this point in my life.
Speaker 2 (01:22):
It's not it just doesn't. And uh, when I'm trying.
Speaker 1 (01:25):
To lose weight one, you know, like a glass of
red wine, low carb, doesn't it.
Speaker 2 (01:30):
Now, I'm not going to lose anything for like two
or three days.
Speaker 4 (01:32):
Well, and in fact, next month, at the very first
Sunday in February, I'll be teaching you know, a Mori
veino love affair of wine and food pairings because there's
a reason why things like that happen, and it's because
when you are having a glass of wine, and that's
my favorite thing to do is I like to then
figure out what's going to pair with it, to see
what happens and kind of enjoy that aspect of it.
(01:55):
So it does kind of, you know, tend to lead
us down that rabbit hosk.
Speaker 2 (01:58):
Yes, especially when you start busting out popcorn cheese.
Speaker 4 (02:00):
It's soon then that it's all.
Speaker 2 (02:03):
That's are off.
Speaker 1 (02:04):
But if you are a person who still likes to
have a glass wine with your dinner or a glass
wine with you know, at night, just because it's just
your habit, you enjoy it. The Winiogi is brought into
alcohol free wines that are actually the first alcohol we
free beer that I ever had was like thirty five
(02:25):
years ago. It was it was awful, terrible, remember it
was the tab of alcohol, you.
Speaker 3 (02:30):
Know what I mean.
Speaker 1 (02:31):
It was just like the worst tasting thing. Then o'duels
showed up and o'duels doesn't suck. It's not horrible, it's
not great, don't love it. But now there's a ton
of na beers, like ton of options. No matter what
you like, you've got beer. And I think the beer
part of it has has grown faster and more successfully
(02:51):
than the wine part of it is because I think
they figured it out faster, and.
Speaker 4 (02:55):
I think there are aspects of beer that kind of
lend them selves better to the de alcoholization of the
product that wine.
Speaker 2 (03:05):
You know, when you're drinking wine, there are expectations of.
Speaker 4 (03:07):
Aroma and bouquet and tannic structure and finish that you
don't necessarily have with beer. Beer you're looking more into
the hops and kind of what how that that balance
is happening right the malts and things like that, whereas
with with wine, I think it's probably a little bit
more delicate and also even just the fermentation process. If
(03:28):
you look at how beer is made versus how wine
is made, how do they get the alcohol out of
these they well, there are three different ways that they
can do it, and they can cook the hell out
of it, just like when you deglaze a pan when
you're cooking and you want to like you know, basbos.
Speaker 2 (03:41):
Doesn't that change? That will change it?
Speaker 4 (03:44):
Okay, there is distillation, which is still they are heating
it up, but they're heating it up just enough to
get that alcohol out burn off to burn off. And
then there in which these two wines are brought in.
The red is actually triple distilled. But then there's a
new techniques that they're coming out with, and I think
a lot of your spirit uh non alcohol makers are
(04:06):
tapping into this, and it's a it's a cone type
of they have these vertical cones that they send it
down and Basically, that's kind of like when they spin
out your blood to get your platelets out right, similar
thing they're spinning out the alcohol and leaving everything. But
that's that's kind of the newest, uh So that's probably
up and coming and more and more. I think non
(04:27):
alcohol wines are looking to that because they don't want
to necessarily cook the wine and.
Speaker 2 (04:33):
Heat it because it does lose.
Speaker 4 (04:35):
Tannic structure and fruit that kind of also cooks off
in addition with the alcohol.
Speaker 2 (04:40):
But these are two wine makers.
Speaker 4 (04:42):
Doctor Loose doctor Lucin, which is a known for making
diverts remeanor and reeseling fully loaded.
Speaker 2 (04:49):
But they've met.
Speaker 4 (04:49):
I brought in a sparkling reesling that has a little.
Speaker 2 (04:51):
Bit of residual sugar. So especially if you.
Speaker 1 (04:54):
Wear a residual sugar for my palate, I have it
made my cheeks.
Speaker 2 (04:58):
That's okay. That's also the acid.
Speaker 4 (05:00):
I know, but I was like, eh, but this is
a great opportunity, Like if you're doing some brunches or
you know, if you're thinking of that Moosa ballini bar,
this I would actually consider, like even just year round,
especially if you have friends and a lot of millennials
and younger generation are kind of stepping back from alcohol.
COVID also has forced the lockdowns and people over indulging.
(05:21):
Has forced a lot of folks to decide, you know what,
I don't need to have this in my life.
Speaker 2 (05:25):
That was too much.
Speaker 4 (05:26):
So this is a great alternative to offer to your
friends that don't want to drink alcohol but maybe want
to toast and still have a pretty, you know, pretty little.
Speaker 1 (05:34):
I think that would be great with like pomerana, pomegranate juice, something.
Speaker 2 (05:37):
That's a little more tart or cranberry.
Speaker 1 (05:39):
Yeah, something that gives it a little little less of
that sugar.
Speaker 2 (05:42):
I think it would be fair.
Speaker 1 (05:43):
Even with grape for juice, it would actually be really
good something that's a little less. But even just drinking alone,
it has way too much residual sugar for my taste,
but it's it's still tastes good.
Speaker 4 (05:54):
It doesn't taste I've had others before that taste like
they've just taken grape juice.
Speaker 2 (06:00):
I've done something with it, right.
Speaker 4 (06:02):
Both of these have properties that you look to find
in the wine. If you're into smelling wine, swear wine experience,
tasting and seeing what it's doing on your palate. Kind
of that mindful experiment with wine. I think both of
these answer and fit that bill. The other one is
the red is outstanding. So this is new Blood and
(06:24):
it's coming from Australia. It's New Guenes state. They're known
for their charras and this is what they're.
Speaker 2 (06:29):
Non alcoholic charras. They call it a.
Speaker 4 (06:31):
Red blend, So I'm not really sure if they're throwing
some other things in there. Probably are, but it's predominantly charras,
which is Sarah from down Unda. And this is coming
in on a wopping twenty calories per serving.
Speaker 1 (06:41):
Sea that is like a drinkable drink, like I could
totally consume that and be very happy.
Speaker 2 (06:46):
Yeah. So if even if maybe it's.
Speaker 4 (06:47):
Not the alcohol that you are looking to reduce, maybe
it's your caloric intake because typically wine is in that
you know, red wine is in that kind of one
hundred and ten to one hundred and fifty depending on
the size, could go up a little more if you're
doing heavy handed pores. It is a twenty calories for
you know, a six ounce serving. That's that's awesome. Yeah,
I'm very low in sugar. The other one is slightly
(07:09):
higher in sugar. Therefore, it is slightly higher in calories,
but it's still under one hundred calories the sparkling reseling.
But both of these they are considered non alcoholic, and
by both manufacturers theyre's zero percent alcohol, but however on
the label they say less than zero point five percent.
So if alcohol is something that you have to avoid
(07:30):
for medical reasons or just you know, it doesn't.
Speaker 1 (07:33):
Let you know how that goes tonight when I try
to go to sleep, because I had a little bit
of both of them, and we'll see, but.
Speaker 4 (07:38):
It doesn't if you are dealing with it as a problem,
then I would stay away from these because they did
at one point have alcohol. They have removed the alcohol.
But if that is something that you don't want to
test yourselfish.
Speaker 1 (07:49):
I would just say, if you have had trouble with
wine in the past, don't do things that are reminiscent exactly.
Speaker 2 (07:58):
And this is very I'm aniscent.
Speaker 1 (08:00):
This is this is going to kick in those taste
buds and those flavors that could create ratings going forward.
Speaker 2 (08:06):
Just that part of it.
Speaker 4 (08:07):
This is the closest thing to wine that I have
experienced thus far, and I've done all the I've done
a lot of non alcohol beers, never really close. I've
done several spirits. It's a lot of herbaceous. Yeah, I
don't like this, Yeah, and it doesn't quite. There's only
one that kind of, you know, said, Okay, maybe this
could be a margarita, but I'm not really sure.
Speaker 2 (08:26):
I have to close my eyes. But this one.
Speaker 4 (08:30):
Both of these I really I enjoyed the nose, I
enjoyed the kind of what it did on my palette,
and I totally could see. In fact, I probably will
be introducing some of this into my regular habits when
I returned to enjoying wine the weekend of my birthday
in Urray.
Speaker 2 (08:47):
The hopefully Susan Wikin will be there. She's not going
to be there, she's not going after in the winter.
Speaker 4 (08:51):
I'm going to be there and asked her, I'm going
to be there Valentine's Day weekend for my birthday in
the Uray Wine Festival.
Speaker 2 (08:56):
If you want to join me there you go.
Speaker 1 (08:57):
Let's talk about a news story real quick, because this
came out yesterday. The Surgeon General has asked that we
begin to put warning labels on alcohol concerning cancer right,
and the logic being they believe that they could stop
one hundred thousand cases of cancer per year. First of all,
(09:20):
I reject out of hand the speculative nature of if
we did this we would save one hundred million people.
Speaker 2 (09:28):
It's crap. You cannot possibly know that.
Speaker 1 (09:30):
It's just a wild guess, and that's what this is.
But the reason is because younger people are starting to
show up with significant digestive issues, colon cancer, stomach cancer,
things like that, and for some reason they're blaming alcohol,
even though to your point, younger people are not drinking
(09:51):
like we did in our twenties.
Speaker 2 (09:52):
It's just not happening. What are your thoughts on this?
So I just want to I want to lay out
my fa thoughts before.
Speaker 4 (10:01):
I did get the first two vaccines to help with
my mom.
Speaker 2 (10:06):
Okay, but I've not gotten any sense.
Speaker 4 (10:09):
But is there any correlation with the vaccine status and
how many vaccines that they are saying that these people
with all these cancer cases because there is a lot
of other things happening out there in the world, was
that part of their study at all?
Speaker 2 (10:24):
I don't know.
Speaker 4 (10:25):
Are they looking at diet, obesity, exercise, all of these
other things that also play into your overall health, Genetic
predisposition to these cancers, and is there something that has
happened that has maybe sparked a lot of these you know,
colon cancer and and you know stomach cancers and things
(10:47):
like that. I would look to other countries that consume
a lot of alcohol and smoke a lot yesh and
eat fried food, but are not obese. I lived in
Japan for two years, so I know firsthand how much
they smoke and drink.
Speaker 2 (11:04):
And oh, Europe's the same way.
Speaker 1 (11:05):
When you're shocking how many people still smoke.
Speaker 2 (11:09):
Europe is but no one is fat. And so what
does that roll?
Speaker 4 (11:13):
Because if I look at younger people and when I'm
at the beach all the time, I'm like, I was
never like that when I was in my teens and twenties.
Speaker 2 (11:22):
Yep. And what is it in our diet our food system?
I don't know. There's a lot of corn, GMO, corn.
Speaker 4 (11:29):
Soy, frutose, corn syrup, high fructoscorn sorup soy soy less
than sunflower, less than all these breakdowns that have infiltrated
our food system.
Speaker 2 (11:38):
Have we researched any of that? No?
Speaker 4 (11:40):
To me, this is more just a way for them
for the nanny state to kind of say, oh, it
must just be the alcohol.
Speaker 1 (11:45):
Well I was telling Crystal that for no, And I
don't know what spawned this. Sometimes I'll see something or
I'll hear something and I'll go, I wonder what that
number is. So over the break, I looked up what
percentage of people who smoke get lung cancer now based
on all of education. That way, and by the way,
please do not take this as any kind of endorsement
of smoking.
Speaker 2 (12:04):
I am. I am not endorsing smoking at all. I'm
not a smoker.
Speaker 1 (12:08):
Anything I did. I the dumbest decision I ever made
was starting to smoke when I was in my twenties.
And I don't smoke anymore. But if you just like
dropped into the United States of America, you would think
if you picked up a cigarette, you were going to
get lung cancer, when the reality is between twenty and
thirty percent of lifetime smokers are going to get lung cancer.
(12:29):
So then I was like, well, what about COPD Chronic
obstructive pulmonary disease.
Speaker 2 (12:33):
I look that up.
Speaker 1 (12:34):
Thirty percent of lifetime smokers are going to get COPD,
So the numbers are really small of the people who.
Speaker 2 (12:41):
Are negatively affected.
Speaker 1 (12:42):
And for the most part, it is people who are
doing too much of any of these things.
Speaker 2 (12:47):
And that's what I feel.
Speaker 1 (12:48):
Like is happening now because if you are a hardcore
alcoholic and you are drinking all day, you are not
taking care of yourself.
Speaker 2 (12:56):
Otherwise, you're not going to the gym, You're.
Speaker 1 (12:58):
Not making sure you're eating fruits and vegetable and making
sure that the nutrition is sound. You're probably sitting in
a until recently smoke filled bar while you're drinking. I mean,
there's a lot of other confounding factors that go into this. Now,
do I think alcohol is good for you physically?
Speaker 2 (13:15):
Honestly?
Speaker 1 (13:16):
For most people know it probably isn't. But we have
tried prohibition. It failed spectacularly because whatever it is about
human beings, we want something to take the edge off.
That's just a certain percentage of the population wants something to.
Speaker 2 (13:32):
Take the edge off.
Speaker 4 (13:33):
And I just are they giving obesity this pass is
the same amount because we can't body sheame, and I
do understand that.
Speaker 1 (13:42):
But why do we have a cancer label on the
outside of a bag of dorita?
Speaker 2 (13:45):
Exactly?
Speaker 4 (13:46):
I mean, because when you are looking at processed food, because.
Speaker 2 (13:49):
The food lobby is stronger than the alcohol.
Speaker 4 (13:50):
Are you going and getting a frappucino that's a thousand
calories because it's full of sugar. I don't understand why
we aren't actually looking at probably what is more likely
the suspect alcohol contributing to it, because that is also
a sugar, It is based off of sugar. I get that,
But there are probably some other things that the surge
(14:12):
in general could maybe be looking at and start encouraging
again pe in school and how to eat properly, not
just drink your calories from alcohol, soda or soda or
fret us energy drinks or any of these things that
are loaded with sugar. Also fake sugars which are not
exactly good for you either because it is a chemical
(14:34):
that you're ingesting.
Speaker 2 (14:35):
What does that do to your body?
Speaker 4 (14:36):
There are so many other things that it would be
I wish they would kind of focus on.
Speaker 1 (14:40):
But I agree ahheartedly, and unfortunately I don't necessarily trust
the current governmental medical I don't either infrastructure. They let
us down so yes terribly during COVID that they have
no credibility for me at all.
Speaker 2 (14:58):
I mean, truly do not have any credibility with in
this in this to me because they're not focusing on
something like.
Speaker 4 (15:02):
Obesity and the overall health. This, to me, I just
kind of throw it out and shrug at it.
Speaker 1 (15:09):
So Mandy, let me see here, I'm trying to find.
Speaker 3 (15:16):
Guys.
Speaker 1 (15:16):
When you just send two words, I have no idea
what you're talking about. I mean absolutely no knowing, no idea. Yeah,
if you store wine for multiple years, will it ferment
and create alcohol?
Speaker 4 (15:30):
So it really depends on how much sugar is in
that wine when you lay it down. Also in the
conditions that uh that wine is has has been stored,
if you are allowing it to get kind of warm
and there was already a little bit of sugar in there,
if there was any type of yeast particulate still left
in there, let's say it was an unfiltered wine, you
might have some secondary fermentation. Typically, a secondary fermentation takes
(15:54):
place in the process of making the wine at the
wine maker, you know, at the vineyard or the winehouse itself.
So having that secondary it was probably a faulty wine
if you stored it. Now, if it was hot and
you started kind of cooking it a little bit, then
that is a potential to have that secondary fermentation happen.
Speaker 1 (16:13):
And by the way, you must be twenty one to
buy these wines. Kids cannot buy these wines. I should
throw that out there. You can find these wines. You
can find the Winyogi's blog about intentions for the year.
It's all on the blog at mandy'sblog dot com. And
energy drinks like Monster and Red Bull are in horrible
and lots of teams drink them.
Speaker 2 (16:34):
Amen to that.
Speaker 1 (16:35):
My I have a family member who is hang on,
let me do bath in my head twenty eight or
twenty nine now, and he has fatty liver disease. And
when trying to figure out why a young man who's
not fat, he is not overweight, and the doctor could
not figure out why in the world he would have
fatty liver disease until he told him he drinks like
(16:57):
five energy drinks a day. And the doctor was like, well,
that's why your liver is wrecked, so stop it.
Speaker 2 (17:03):
And they're trying to reverse that.
Speaker 3 (17:04):
Now.
Speaker 2 (17:04):
Energy drinks are the devil straight up. But now it's
time for the most exciting segment on the radio of its.
Speaker 3 (17:12):
Kind in the world of the day.
Speaker 2 (17:17):
All right, let's do it.
Speaker 1 (17:19):
What is our word of the day and to the
textureho said, I believe almost everything is okay in moderation. Yes,
you are correct, you are. We just suck at moderation.
That's how probably okay. What's our dad joke of the day, please, Anthony?
Speaker 3 (17:33):
Eighty of Americans don't know how to do basic math.
Speaker 2 (17:37):
Thank god. I'm part of the other twenty five percent.
Speaker 1 (17:41):
Yeah, yeah, anyway, what is our word of the day please?
Speaker 3 (17:46):
It's an adjective, adjective for apple dated. Oh sorry, oh sorry?
Ad pated?
Speaker 2 (17:54):
Oh wait? Addle paid? Is it when you mix up
words when you're reading.
Speaker 3 (17:58):
It on the screen.
Speaker 1 (18:02):
I think it's like, if you're addol pated, you're stupid,
you're dumb, you're somehow.
Speaker 3 (18:07):
Someone described as adult pated is mixed up or confused.
Speaker 2 (18:11):
Yeah, synonym for eccentric. Yep, I'll do that.
Speaker 1 (18:14):
What Nickelodeon TV show did musician Alanis Morissette appear in
as a child actor?
Speaker 2 (18:20):
Oh? Is a child actor? Oh? Yeah she was. That's
how she got famous, you know, and I saw her
in concert. You think i'd know you.
Speaker 1 (18:27):
Can't do that on television. Hello, she was part of
that crew. Nothing, That's how she met Dave whatever.
Speaker 2 (18:33):
His name is. Show you can't do that on You
can't do that on Tell You don't remember that it
was your skip show? No, that was back in the
og Nickelodeon days. I never watched Nickelodeon. I did at night,
late at night. When I was in college, I watched
nick anyway.
Speaker 4 (18:45):
I had a little five inch TV that was black
and white.
Speaker 2 (18:48):
Rabbit ears. Let's see here? Uh, what is our Jeopardy category?
Speaker 3 (18:52):
Flavor of the month? Okay, flavor of the month? Get
out the painted chips? Sabra makes this?
Speaker 2 (18:59):
What is homos?
Speaker 3 (19:00):
Crret around for nearly else around for nearly sixty years?
Atomic Fireball candies are this flavor?
Speaker 2 (19:10):
Mandy? Did I get it? What is cinnamon? Correct?
Speaker 3 (19:13):
Originally the green Life Saver in the classic role of
five flavors was lime.
Speaker 2 (19:19):
Today it's this flavor. What is green apple? Wrong? Green?
What else could green be? I don't know? I have
no idea. What is watermelon? Oh? That's dumb, stupid?
Speaker 3 (19:33):
Fall favorite from Starbucks? Is this flavor?
Speaker 2 (19:36):
What is pumpkins? Spice? Ryan shut out piece l cold score?
It is two zero.
Speaker 3 (19:44):
In summer twenty thirteen, this pasta favorite from Campbell's, made
the rounds with its first new flavor in twenty years cheeseburger, Mandy,
what is Spaghettio's?
Speaker 2 (19:53):
Correct?
Speaker 1 (19:55):
My daughter was built of Spaghettio's. That was my only
pregnancy craving with Spaghettios. Yeah, I had none, I know,
I know, not proud.
Speaker 2 (20:04):
Pizza, Gamy gass and so did h so did uh?
Speaker 1 (20:06):
When your pregnant everything gives you guess. Oh, it's terrible,
It is awful. All right, kids, We will be back
on Monday. Monday is like the first fall We're really
back show because everybody's going back to work. If you're
planning on going to the mountains this weekend, it is
going to be an absolute zoo getting back on seventy
plan accordingly. Hope you guys all have a great weekend though,
(20:28):
because on next week we've got some Actually, I'm trying
to get a guest on psychedelic therapy because that is
now a thing in Colorado, and I want to get
someone who understands it, who can talk about it, because
I think it is very important and can help people.
But I also believe the entire system is ripe for abuse.
(20:50):
So I am kind of like one foot in, one
foot out, not sure how this is going to play out,
but I will tell you that pot legalization has made
me far more suspect of any more legalizations of stuff
going forward.
It is dry January, Texter who texted in what is
dry January? I think I've been celebrating it wrong, Martini's Oops.
Speaker 2 (00:10):
No, it is dry January.
Speaker 1 (00:11):
And it was something that's been around for I mean
probably twenty years now, don't you think.
Speaker 2 (00:16):
Yeah, it's definitely been around for it quite a bit.
Let's be real.
Speaker 1 (00:19):
Dry January stopped started because people drank themselves stupid during
December and they were like.
Speaker 2 (00:26):
You know what, my liver feels weird.
Speaker 1 (00:28):
So I'm just going to not drink for the month
of January and sort of reset everything and make sure
I'm not an alcoholic in the process.
Speaker 2 (00:36):
That's what dry January is essentially.
Speaker 3 (00:38):
Yeah.
Speaker 4 (00:38):
Yeah, and then it coincides with a lot of again
tapping into New Year's resolutions, so you have things like
Whole thirty that kind of became a thing about, you know,
ten years ago, which is a specific diet and often
kicks off at the beginning of the year to do
thirty days of kind of following this, one of which
is no alcohol seventy five hard.
Speaker 2 (00:58):
Lots of groups kick off in January. Part of one
of the expectations is no.
Speaker 1 (01:03):
Alcohol, I can't lose weight and drink alcohol at the
same time, it wouldn't no matter what diet plan I'm on,
and no matter what I'm drinking. If I have alcohol
while I am trying to lose weight, it stops it
for like a.
Speaker 2 (01:15):
Couple of days. It leads to bad decisions.
Speaker 1 (01:17):
Well, not only that, it just we've already established my
body does not like alcohol at this point in my life.
Speaker 2 (01:22):
It's not it just doesn't. And uh, when I'm trying.
Speaker 1 (01:25):
To lose weight one, you know, like a glass of
red wine, low carb, doesn't it.
Speaker 2 (01:30):
Now, I'm not going to lose anything for like two
or three days.
Speaker 4 (01:32):
Well, and in fact, next month, at the very first
Sunday in February, I'll be teaching you know, a Mori
veino love affair of wine and food pairings because there's
a reason why things like that happen, and it's because
when you are having a glass of wine, and that's
my favorite thing to do is I like to then
figure out what's going to pair with it, to see
what happens and kind of enjoy that aspect of it.
(01:55):
So it does kind of, you know, tend to lead
us down that rabbit hosk.
Speaker 2 (01:58):
Yes, especially when you start busting out popcorn cheese.
Speaker 4 (02:00):
It's soon then that it's all.
Speaker 2 (02:03):
That's are off.
Speaker 1 (02:04):
But if you are a person who still likes to
have a glass wine with your dinner or a glass
wine with you know, at night, just because it's just
your habit, you enjoy it. The Winiogi is brought into
alcohol free wines that are actually the first alcohol we
free beer that I ever had was like thirty five
(02:25):
years ago. It was it was awful, terrible, remember it
was the tab of alcohol, you.
Speaker 3 (02:30):
Know what I mean.
Speaker 1 (02:31):
It was just like the worst tasting thing. Then o'duels
showed up and o'duels doesn't suck. It's not horrible, it's
not great, don't love it. But now there's a ton
of na beers, like ton of options. No matter what
you like, you've got beer. And I think the beer
part of it has has grown faster and more successfully
(02:51):
than the wine part of it is because I think
they figured it out faster, and.
Speaker 4 (02:55):
I think there are aspects of beer that kind of
lend them selves better to the de alcoholization of the
product that wine.
Speaker 2 (03:05):
You know, when you're drinking wine, there are expectations of.
Speaker 4 (03:07):
Aroma and bouquet and tannic structure and finish that you
don't necessarily have with beer. Beer you're looking more into
the hops and kind of what how that that balance
is happening right the malts and things like that, whereas
with with wine, I think it's probably a little bit
more delicate and also even just the fermentation process. If
(03:28):
you look at how beer is made versus how wine
is made, how do they get the alcohol out of
these they well, there are three different ways that they
can do it, and they can cook the hell out
of it, just like when you deglaze a pan when
you're cooking and you want to like you know, basbos.
Speaker 2 (03:41):
Doesn't that change? That will change it?
Speaker 4 (03:44):
Okay, there is distillation, which is still they are heating
it up, but they're heating it up just enough to
get that alcohol out burn off to burn off. And
then there in which these two wines are brought in.
The red is actually triple distilled. But then there's a
new techniques that they're coming out with, and I think
a lot of your spirit uh non alcohol makers are
(04:06):
tapping into this, and it's a it's a cone type
of they have these vertical cones that they send it
down and Basically, that's kind of like when they spin
out your blood to get your platelets out right, similar
thing they're spinning out the alcohol and leaving everything. But
that's that's kind of the newest, uh So that's probably
up and coming and more and more. I think non
(04:27):
alcohol wines are looking to that because they don't want
to necessarily cook the wine and.
Speaker 2 (04:33):
Heat it because it does lose.
Speaker 4 (04:35):
Tannic structure and fruit that kind of also cooks off
in addition with the alcohol.
Speaker 2 (04:40):
But these are two wine makers.
Speaker 4 (04:42):
Doctor Loose doctor Lucin, which is a known for making
diverts remeanor and reeseling fully loaded.
Speaker 2 (04:49):
But they've met.
Speaker 4 (04:49):
I brought in a sparkling reesling that has a little.
Speaker 2 (04:51):
Bit of residual sugar. So especially if you.
Speaker 1 (04:54):
Wear a residual sugar for my palate, I have it
made my cheeks.
Speaker 2 (04:58):
That's okay. That's also the acid.
Speaker 4 (05:00):
I know, but I was like, eh, but this is
a great opportunity, Like if you're doing some brunches or
you know, if you're thinking of that Moosa ballini bar,
this I would actually consider, like even just year round,
especially if you have friends and a lot of millennials
and younger generation are kind of stepping back from alcohol.
COVID also has forced the lockdowns and people over indulging.
(05:21):
Has forced a lot of folks to decide, you know what,
I don't need to have this in my life.
Speaker 2 (05:25):
That was too much.
Speaker 4 (05:26):
So this is a great alternative to offer to your
friends that don't want to drink alcohol but maybe want
to toast and still have a pretty, you know, pretty little.
Speaker 1 (05:34):
I think that would be great with like pomerana, pomegranate juice, something.
Speaker 2 (05:37):
That's a little more tart or cranberry.
Speaker 1 (05:39):
Yeah, something that gives it a little little less of
that sugar.
Speaker 2 (05:42):
I think it would be fair.
Speaker 1 (05:43):
Even with grape for juice, it would actually be really
good something that's a little less. But even just drinking alone,
it has way too much residual sugar for my taste,
but it's it's still tastes good.
Speaker 4 (05:54):
It doesn't taste I've had others before that taste like
they've just taken grape juice.
Speaker 2 (06:00):
I've done something with it, right.
Speaker 4 (06:02):
Both of these have properties that you look to find
in the wine. If you're into smelling wine, swear wine experience,
tasting and seeing what it's doing on your palate. Kind
of that mindful experiment with wine. I think both of
these answer and fit that bill. The other one is
the red is outstanding. So this is new Blood and
(06:24):
it's coming from Australia. It's New Guenes state. They're known
for their charras and this is what they're.
Speaker 2 (06:29):
Non alcoholic charras. They call it a.
Speaker 4 (06:31):
Red blend, So I'm not really sure if they're throwing
some other things in there. Probably are, but it's predominantly charras,
which is Sarah from down Unda. And this is coming
in on a wopping twenty calories per serving.
Speaker 1 (06:41):
Sea that is like a drinkable drink, like I could
totally consume that and be very happy.
Speaker 2 (06:46):
Yeah. So if even if maybe it's.
Speaker 4 (06:47):
Not the alcohol that you are looking to reduce, maybe
it's your caloric intake because typically wine is in that
you know, red wine is in that kind of one
hundred and ten to one hundred and fifty depending on
the size, could go up a little more if you're
doing heavy handed pores. It is a twenty calories for
you know, a six ounce serving. That's that's awesome. Yeah,
I'm very low in sugar. The other one is slightly
(07:09):
higher in sugar. Therefore, it is slightly higher in calories,
but it's still under one hundred calories the sparkling reseling.
But both of these they are considered non alcoholic, and
by both manufacturers theyre's zero percent alcohol, but however on
the label they say less than zero point five percent.
So if alcohol is something that you have to avoid
(07:30):
for medical reasons or just you know, it doesn't.
Speaker 1 (07:33):
Let you know how that goes tonight when I try
to go to sleep, because I had a little bit
of both of them, and we'll see, but.
Speaker 4 (07:38):
It doesn't if you are dealing with it as a problem,
then I would stay away from these because they did
at one point have alcohol. They have removed the alcohol.
But if that is something that you don't want to
test yourselfish.
Speaker 1 (07:49):
I would just say, if you have had trouble with
wine in the past, don't do things that are reminiscent exactly.
Speaker 2 (07:58):
And this is very I'm aniscent.
Speaker 1 (08:00):
This is this is going to kick in those taste
buds and those flavors that could create ratings going forward.
Speaker 2 (08:06):
Just that part of it.
Speaker 4 (08:07):
This is the closest thing to wine that I have
experienced thus far, and I've done all the I've done
a lot of non alcohol beers, never really close. I've
done several spirits. It's a lot of herbaceous. Yeah, I
don't like this, Yeah, and it doesn't quite. There's only
one that kind of, you know, said, Okay, maybe this
could be a margarita, but I'm not really sure.
Speaker 2 (08:26):
I have to close my eyes. But this one.
Speaker 4 (08:30):
Both of these I really I enjoyed the nose, I
enjoyed the kind of what it did on my palette,
and I totally could see. In fact, I probably will
be introducing some of this into my regular habits when
I returned to enjoying wine the weekend of my birthday
in Urray.
Speaker 2 (08:47):
The hopefully Susan Wikin will be there. She's not going
to be there, she's not going after in the winter.
Speaker 4 (08:51):
I'm going to be there and asked her, I'm going
to be there Valentine's Day weekend for my birthday in
the Uray Wine Festival.
Speaker 2 (08:56):
If you want to join me there you go.
Speaker 1 (08:57):
Let's talk about a news story real quick, because this
came out yesterday. The Surgeon General has asked that we
begin to put warning labels on alcohol concerning cancer right,
and the logic being they believe that they could stop
one hundred thousand cases of cancer per year. First of all,
(09:20):
I reject out of hand the speculative nature of if
we did this we would save one hundred million people.
Speaker 2 (09:28):
It's crap. You cannot possibly know that.
Speaker 1 (09:30):
It's just a wild guess, and that's what this is.
But the reason is because younger people are starting to
show up with significant digestive issues, colon cancer, stomach cancer,
things like that, and for some reason they're blaming alcohol,
even though to your point, younger people are not drinking
(09:51):
like we did in our twenties.
Speaker 2 (09:52):
It's just not happening. What are your thoughts on this?
So I just want to I want to lay out
my fa thoughts before.
Speaker 4 (10:01):
I did get the first two vaccines to help with
my mom.
Speaker 2 (10:06):
Okay, but I've not gotten any sense.
Speaker 4 (10:09):
But is there any correlation with the vaccine status and
how many vaccines that they are saying that these people
with all these cancer cases because there is a lot
of other things happening out there in the world, was
that part of their study at all?
Speaker 2 (10:24):
I don't know.
Speaker 4 (10:25):
Are they looking at diet, obesity, exercise, all of these
other things that also play into your overall health, Genetic
predisposition to these cancers, and is there something that has
happened that has maybe sparked a lot of these you know,
colon cancer and and you know stomach cancers and things
(10:47):
like that. I would look to other countries that consume
a lot of alcohol and smoke a lot yesh and
eat fried food, but are not obese. I lived in
Japan for two years, so I know firsthand how much
they smoke and drink.
Speaker 2 (11:04):
And oh, Europe's the same way.
Speaker 1 (11:05):
When you're shocking how many people still smoke.
Speaker 2 (11:09):
Europe is but no one is fat. And so what
does that roll?
Speaker 4 (11:13):
Because if I look at younger people and when I'm
at the beach all the time, I'm like, I was
never like that when I was in my teens and twenties.
Speaker 2 (11:22):
Yep. And what is it in our diet our food system?
I don't know. There's a lot of corn, GMO, corn.
Speaker 4 (11:29):
Soy, frutose, corn syrup, high fructoscorn sorup soy soy less
than sunflower, less than all these breakdowns that have infiltrated
our food system.
Speaker 2 (11:38):
Have we researched any of that? No?
Speaker 4 (11:40):
To me, this is more just a way for them
for the nanny state to kind of say, oh, it
must just be the alcohol.
Speaker 1 (11:45):
Well I was telling Crystal that for no, And I
don't know what spawned this. Sometimes I'll see something or
I'll hear something and I'll go, I wonder what that
number is. So over the break, I looked up what
percentage of people who smoke get lung cancer now based
on all of education. That way, and by the way,
please do not take this as any kind of endorsement
of smoking.
Speaker 2 (12:04):
I am. I am not endorsing smoking at all. I'm
not a smoker.
Speaker 1 (12:08):
Anything I did. I the dumbest decision I ever made
was starting to smoke when I was in my twenties.
And I don't smoke anymore. But if you just like
dropped into the United States of America, you would think
if you picked up a cigarette, you were going to
get lung cancer, when the reality is between twenty and
thirty percent of lifetime smokers are going to get lung cancer.
(12:29):
So then I was like, well, what about COPD Chronic
obstructive pulmonary disease.
Speaker 2 (12:33):
I look that up.
Speaker 1 (12:34):
Thirty percent of lifetime smokers are going to get COPD,
So the numbers are really small of the people who.
Speaker 2 (12:41):
Are negatively affected.
Speaker 1 (12:42):
And for the most part, it is people who are
doing too much of any of these things.
Speaker 2 (12:47):
And that's what I feel.
Speaker 1 (12:48):
Like is happening now because if you are a hardcore
alcoholic and you are drinking all day, you are not
taking care of yourself.
Speaker 2 (12:56):
Otherwise, you're not going to the gym, You're.
Speaker 1 (12:58):
Not making sure you're eating fruits and vegetable and making
sure that the nutrition is sound. You're probably sitting in
a until recently smoke filled bar while you're drinking. I mean,
there's a lot of other confounding factors that go into this. Now,
do I think alcohol is good for you physically?
Speaker 2 (13:15):
Honestly?
Speaker 1 (13:16):
For most people know it probably isn't. But we have
tried prohibition. It failed spectacularly because whatever it is about
human beings, we want something to take the edge off.
That's just a certain percentage of the population wants something to.
Speaker 2 (13:32):
Take the edge off.
Speaker 4 (13:33):
And I just are they giving obesity this pass is
the same amount because we can't body sheame, and I
do understand that.
Speaker 1 (13:42):
But why do we have a cancer label on the
outside of a bag of dorita?
Speaker 2 (13:45):
Exactly?
Speaker 4 (13:46):
I mean, because when you are looking at processed food, because.
Speaker 2 (13:49):
The food lobby is stronger than the alcohol.
Speaker 4 (13:50):
Are you going and getting a frappucino that's a thousand
calories because it's full of sugar. I don't understand why
we aren't actually looking at probably what is more likely
the suspect alcohol contributing to it, because that is also
a sugar, It is based off of sugar. I get that,
But there are probably some other things that the surge
(14:12):
in general could maybe be looking at and start encouraging
again pe in school and how to eat properly, not
just drink your calories from alcohol, soda or soda or
fret us energy drinks or any of these things that
are loaded with sugar. Also fake sugars which are not
exactly good for you either because it is a chemical
(14:34):
that you're ingesting.
Speaker 2 (14:35):
What does that do to your body?
Speaker 4 (14:36):
There are so many other things that it would be
I wish they would kind of focus on.
Speaker 1 (14:40):
But I agree ahheartedly, and unfortunately I don't necessarily trust
the current governmental medical I don't either infrastructure. They let
us down so yes terribly during COVID that they have
no credibility for me at all.
Speaker 2 (14:58):
I mean, truly do not have any credibility with in
this in this to me because they're not focusing on
something like.
Speaker 4 (15:02):
Obesity and the overall health. This, to me, I just
kind of throw it out and shrug at it.
Speaker 1 (15:09):
So Mandy, let me see here, I'm trying to find.
Speaker 3 (15:16):
Guys.
Speaker 1 (15:16):
When you just send two words, I have no idea
what you're talking about. I mean absolutely no knowing, no idea. Yeah,
if you store wine for multiple years, will it ferment
and create alcohol?
Speaker 4 (15:30):
So it really depends on how much sugar is in
that wine when you lay it down. Also in the
conditions that uh that wine is has has been stored,
if you are allowing it to get kind of warm
and there was already a little bit of sugar in there,
if there was any type of yeast particulate still left
in there, let's say it was an unfiltered wine, you
might have some secondary fermentation. Typically, a secondary fermentation takes
(15:54):
place in the process of making the wine at the
wine maker, you know, at the vineyard or the winehouse itself.
So having that secondary it was probably a faulty wine
if you stored it. Now, if it was hot and
you started kind of cooking it a little bit, then
that is a potential to have that secondary fermentation happen.
Speaker 1 (16:13):
And by the way, you must be twenty one to
buy these wines. Kids cannot buy these wines. I should
throw that out there. You can find these wines. You
can find the Winyogi's blog about intentions for the year.
It's all on the blog at mandy'sblog dot com. And
energy drinks like Monster and Red Bull are in horrible
and lots of teams drink them.
Speaker 2 (16:34):
Amen to that.
Speaker 1 (16:35):
My I have a family member who is hang on,
let me do bath in my head twenty eight or
twenty nine now, and he has fatty liver disease. And
when trying to figure out why a young man who's
not fat, he is not overweight, and the doctor could
not figure out why in the world he would have
fatty liver disease until he told him he drinks like
(16:57):
five energy drinks a day. And the doctor was like, well,
that's why your liver is wrecked, so stop it.
Speaker 2 (17:03):
And they're trying to reverse that.
Speaker 3 (17:04):
Now.
Speaker 2 (17:04):
Energy drinks are the devil straight up. But now it's
time for the most exciting segment on the radio of its.
Speaker 3 (17:12):
Kind in the world of the day.
Speaker 2 (17:17):
All right, let's do it.
Speaker 1 (17:19):
What is our word of the day and to the
textureho said, I believe almost everything is okay in moderation. Yes,
you are correct, you are. We just suck at moderation.
That's how probably okay. What's our dad joke of the day, please, Anthony?
Speaker 3 (17:33):
Eighty of Americans don't know how to do basic math.
Speaker 2 (17:37):
Thank god. I'm part of the other twenty five percent.
Speaker 1 (17:41):
Yeah, yeah, anyway, what is our word of the day please?
Speaker 3 (17:46):
It's an adjective, adjective for apple dated. Oh sorry, oh sorry?
Ad pated?
Speaker 2 (17:54):
Oh wait? Addle paid? Is it when you mix up
words when you're reading.
Speaker 3 (17:58):
It on the screen.
Speaker 1 (18:02):
I think it's like, if you're addol pated, you're stupid,
you're dumb, you're somehow.
Speaker 3 (18:07):
Someone described as adult pated is mixed up or confused.
Speaker 2 (18:11):
Yeah, synonym for eccentric. Yep, I'll do that.
Speaker 1 (18:14):
What Nickelodeon TV show did musician Alanis Morissette appear in
as a child actor?
Speaker 2 (18:20):
Oh? Is a child actor? Oh? Yeah she was. That's
how she got famous, you know, and I saw her
in concert. You think i'd know you.
Speaker 1 (18:27):
Can't do that on television. Hello, she was part of
that crew. Nothing, That's how she met Dave whatever.
Speaker 2 (18:33):
His name is. Show you can't do that on You
can't do that on Tell You don't remember that it
was your skip show? No, that was back in the
og Nickelodeon days. I never watched Nickelodeon. I did at night,
late at night. When I was in college, I watched
nick anyway.
Speaker 4 (18:45):
I had a little five inch TV that was black
and white.
Speaker 2 (18:48):
Rabbit ears. Let's see here? Uh, what is our Jeopardy category?
Speaker 3 (18:52):
Flavor of the month? Okay, flavor of the month? Get
out the painted chips? Sabra makes this?
Speaker 2 (18:59):
What is homos?
Speaker 3 (19:00):
Crret around for nearly else around for nearly sixty years?
Atomic Fireball candies are this flavor?
Speaker 2 (19:10):
Mandy? Did I get it? What is cinnamon? Correct?
Speaker 3 (19:13):
Originally the green Life Saver in the classic role of
five flavors was lime.
Speaker 2 (19:19):
Today it's this flavor. What is green apple? Wrong? Green?
What else could green be? I don't know? I have
no idea. What is watermelon? Oh? That's dumb, stupid?
Speaker 3 (19:33):
Fall favorite from Starbucks? Is this flavor?
Speaker 2 (19:36):
What is pumpkins? Spice? Ryan shut out piece l cold score?
It is two zero.
Speaker 3 (19:44):
In summer twenty thirteen, this pasta favorite from Campbell's, made
the rounds with its first new flavor in twenty years cheeseburger, Mandy,
what is Spaghettio's?
Speaker 2 (19:53):
Correct?
Speaker 1 (19:55):
My daughter was built of Spaghettio's. That was my only
pregnancy craving with Spaghettios. Yeah, I had none, I know,
I know, not proud.
Speaker 2 (20:04):
Pizza, Gamy gass and so did h so did uh?
Speaker 1 (20:06):
When your pregnant everything gives you guess. Oh, it's terrible,
It is awful. All right, kids, We will be back
on Monday. Monday is like the first fall We're really
back show because everybody's going back to work. If you're
planning on going to the mountains this weekend, it is
going to be an absolute zoo getting back on seventy
plan accordingly. Hope you guys all have a great weekend though,
(20:28):
because on next week we've got some Actually, I'm trying
to get a guest on psychedelic therapy because that is
now a thing in Colorado, and I want to get
someone who understands it, who can talk about it, because
I think it is very important and can help people.
But I also believe the entire system is ripe for abuse.
(20:50):
So I am kind of like one foot in, one
foot out, not sure how this is going to play out,
but I will tell you that pot legalization has made
me far more suspect of any more legalizations of stuff
going forward.
The Mandy Connell Podcast News
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.