Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
It won't just be a New Year's Eve toast during
the holidays that you will give to your loved ones
and friends and colleagues and co workers. It might be
a good glass of vino red white, who knows rose,
maybe even to Matt Rhodes. A dusty cellar can set
you up with that. You can order online or stop
and see him on Grand.
Speaker 2 (00:22):
River, just a little east of the Meridian Mall.
Speaker 1 (00:25):
And if you're not sure what you want, he'll tell
you what do you like, and he'll sort it out
for you. Don't be embarrassed to ask questions about wine.
And he's got the six for sixty every month too,
so it doesn't even have to be expensive. Six bottles
for sixty dollars sounds good to me. Virginia Madsen sounds
good to me too. She was in the wine movie Sideways,
(00:48):
and what a beautiful movie it was, and the way
she talked about wine was beautiful.
Speaker 3 (00:54):
To stick your nose, don't be shy, really get your
nose right in there.
Speaker 4 (01:02):
Really mhm.
Speaker 3 (01:05):
Citrus, maybe some strawberry, passion fruit. And oh there's just
like the faintest soussal of like asparagus. And there's a
just a flutter of like a like a nutty eating cheese.
Speaker 5 (01:26):
Wow.
Speaker 6 (01:29):
Mmmm, strawberries yet, good strawberries, got the cheese.
Speaker 1 (01:35):
Put your glass down, get some get some air into it,
oxygenating it opens it up and unlocks the aramas, the flavors.
Speaker 5 (01:41):
Very important.
Speaker 2 (01:42):
Smelling it. That's what you do with every one of
my When do we drink it?
Speaker 4 (01:50):
Now? Mm ah?
Speaker 5 (01:59):
How would you rate this? Well?
Speaker 3 (02:02):
Usually they start chewing wine to learning disabilities, but this
one is pretty damn good.
Speaker 5 (02:06):
This is the new one, right, Chris, just released about
two months ago. Nice job, We like it. You could
work in a wine storm. Mops, that'd be a good move.
Speaker 3 (02:19):
Are you chewing gum?
Speaker 4 (02:21):
No?
Speaker 1 (02:22):
All that wine tasting advice? And his buddy was chewing gum.
That's Paul Giamati in the movie Sideways. Matt'll let you
taste some wine there too before you buy it. I'm
sure if you have him open it up and then
open up your palette to Dustisellar dot com and we
lift a glass to you this morning and try not
(02:44):
to get two sideways drinking too much.
Speaker 2 (02:46):
Cheers from MPs.
Speaker 1 (03:02):
If you saw the movie Dirty Rotten Scoundrels and that
was starring Michael Caine and Steve Martin. They were talking
about wine and they were walking through Michael Caine's beautiful,
beautiful wine cellar, and Steve Martin was kind of the
rube and he was wondering, you know what about these
(03:23):
wines or we drink them?
Speaker 2 (03:24):
And the response was this, all these wines very well.
Speaker 7 (03:31):
I purchased him to make sense that they were can't
fall up, so you got a lot of wine and
drink You can't drink them fetty, they thought too better,
so you sell them, might never sell them, and they
mean too much to me.
Speaker 1 (03:45):
That is the quandary Jim Cash, who is a wine collector,
and Matt Rhodes who is a wine cellar. You love
them so much you can't drink them, and you can't
part with them, and you want to look at them.
Speaker 2 (03:56):
Like a book that you've read or that you're going
to read. And in the.
Speaker 1 (04:01):
Case of rebel sellers rebel custom sellers, the wine is
very easily displayed, and people like that, Jim, don't they
to be able to see the labels like a library.
Speaker 6 (04:11):
They do, but they still face that question. You just
raise they love them too much to drink them, But
then they would never want to let them go, so yes,
but thank you. The sellers are now these days more
of a focal point in a lifestyle of a contemporary home,
(04:35):
and we're happy to be part of it.
Speaker 1 (04:38):
Beautiful, And Matt says he'd like to sell every bottle
out of dusty cellar. He's not nostalgic at all about
any of it. Clear the place out.
Speaker 5 (04:46):
And nothing is not for sale.
Speaker 1 (04:49):
Okay, These beautiful bottles of Bojo Les nouveaux are ready
to be tasted by Jim Cash the Refined Palette and
Matt Rhodes who that's very strict. They don't let anybody
taste it. They don't release it before this very day,
right Matt, that.
Speaker 5 (05:05):
Is correct, will be the first to try it. And
just whenever you tell.
Speaker 1 (05:08):
Me, go yeah, please do. And these bottles have they
go round the world. It's like a sort of.
Speaker 2 (05:14):
A funny thing.
Speaker 1 (05:15):
But in the day they went by hot air balloon
and rickshaw and the concord jet, and there was always
this big rush to get it to Hong Kong and
even Lansing, Michigan, where it is right now.
Speaker 2 (05:26):
The bottle is.
Speaker 1 (05:26):
Open, the glasses are poured. I can we'll start with
Matt Rhodes. I guess because you've tasted this since you
were knee high to a bullfrog, as Ben Right used
to say, I don't know when you How old were
you think when you had your first glass?
Speaker 5 (05:43):
Oh jeez, good question. I never thought of that for taste.
Speaker 3 (05:46):
Uh.
Speaker 5 (05:48):
We've been in business thirty five, thirty six years, something
like that, so I'd say I was about the late twenties,
no boots before that. Matt, come on, yeah, all right,
here we go.
Speaker 2 (06:04):
Oh look, he won't answer. He will not answer.
Speaker 1 (06:08):
You can't tell me your dad didn't pour you a
little tipple at Thanksgiving or something?
Speaker 2 (06:12):
Didn't he? Oh?
Speaker 5 (06:13):
Sure, we did, absolutely.
Speaker 1 (06:15):
Okay, true confessional talking about what is it ac and
vino veritas? The truth comes from the wine.
Speaker 5 (06:21):
And going back to your point about, you know, taking
wines out of your cellar, Gym was very generous and
brought a bottle out of his cellar to the wine
bar there night, and we enjoyed a twenty five year
old Bordeaux. So he broke the rules, he said, they're
not they are meant to be opened.
Speaker 2 (06:36):
Every once in a while.
Speaker 5 (06:37):
You just gotta do it.
Speaker 2 (06:39):
You didn't hit him with a corking fee.
Speaker 5 (06:41):
Did you good question? We should have he did not.
He was very generous.
Speaker 6 (06:48):
I sought advance approval.
Speaker 1 (06:50):
So so he brings you a very exquisite Bordeaux and
you serve him today.
Speaker 2 (06:57):
Bojo le nuvo. How about that?
Speaker 5 (07:00):
Things some things are just not fair.
Speaker 1 (07:04):
Well, okay, go ahead with the elaborate taste, and if
you wish to describe how you're tasting it, that's good
for us to learn too.
Speaker 5 (07:11):
Yeah. So you know, wine's kind of it's a a
with with your eye, it's visual, it's b with your
nose and then you know see with your taste on
your tongue. And beaujeul at is not meant to be
a you know, deep in depth wine. This is a bright, lively, fruity,
easy drinking. Drink it with like half a chill on it,
(07:32):
and it's meant to be drunk young. And it's from
year to year. There typically is not a whole lot
of variation on the new bos and tasting the twenty
twenty five. I think they have kept tradition with that,
and it's pretty much exactly what I hoped it would
be and what it is in the glass.
Speaker 1 (07:56):
Okay, that's your those are your tasting notes for Matt Rhodes.
Speaker 5 (08:02):
Late fruity, some cherry and very enjoyable. Going to pair
with the wait lots of lots of different foods. As
Jim and I were talking about at the break that
pair well with the number of things on the new
winebar menu, and we will have it available in the
wine bar, both by the glass and by the bottle.
Speaker 1 (08:22):
Don't be afraid to be contrary if you need to.
Jim Cash, what about your assessment of this new.
Speaker 6 (08:28):
Vaux Well, it's exactly what you might expect. You mentioned
you've been doing this for twenty years, so it's there's
a good history there. I find it to be very
enjoyable and on the on the on the more quality
(08:50):
side of this for over the years. Although my I
don't have a photographic palette memory, but I think it's
very good and excuse me, as Matt said, it will
go fantastically with a lot of the holiday meals. So
always it's been Turkey and Thanksgiving, but the new menu
(09:12):
at Matt's place, I several of the items I mentioned
that we taste that I could see this going perfectly with.
Speaker 5 (09:18):
Yeah, this pair is great with very traditional Thanksgiving dinners for.
Speaker 1 (09:21):
Sure, okay, And does it mean anything about this year's
harvest that's also talked about. That's very situational, isn't it
It is?
Speaker 5 (09:30):
I mean, typically, yes, there is a correlation between the
quality neu veau and the quality of the for se
regular boujelats throughout the year. It really depends on kind
of the end of the year, the harvest. If they
had any weather events at the end of the harvest
that would affect things. But I've not heard anything adverse
about the twenty twenty five venues, so it should be
a good year for the Baujelais to foul that will
(09:52):
be released next year.
Speaker 1 (09:55):
Google Revel custom sellers and dream to share it with
someone who would like to have that sort of exquisite
wine cellar in their home or even their office, and
go see Matt Rhodes at his office Dusty Cellar on
Grand River where you can get Boujeolt Nouveau and any
other wine, or at Dustysellar dot com. It's MPs cheers.
(10:20):
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Speaker 2 (10:26):
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(10:50):
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(11:13):
Want to learn more, visit MI blue Daily dot com
slash affordability leve It's bojo le nouveau da. Actually bojo
(11:43):
le nouveau season might be a better way to say it.
Michael Patrick shields with you through the AT and T microphones.
And we're not in France anymore.
Speaker 5 (11:51):
We're not in.
Speaker 1 (11:52):
Kansas anymore, Toto, We're in Michigan and so is the
Bojo la nouveau, which goes round the world and gets
there by rickshaw and hot air balloon. And back in
the day it was the concord. They got it as
fast as they could because everyone was very, very excited
to see what was this wine going to be? Like
(12:12):
we're talking about going all the way back to the
fifteen hundreds, people were very curious. Well, the eighteen hundreds,
I have fuzzy math. They would celebrate the end of
the harvest, the end of the crush, and drink some
young wine and say, hmmm, how does that taste to you.
We're gonna taste it first, because we like to do
(12:33):
that in the morning. You might be listening in the
afternoon or the evening. But Matt Rhodes will steer us
through as he always does, because he manages better than
anyone to get a hold of this wine.
Speaker 2 (12:44):
And all around the world.
Speaker 1 (12:45):
I suppose in France by now maybe somebody would have
already tasted it. But it's the kind of wine you
can take to someone for the holidays, and even if
they don't like wine.
Speaker 2 (12:54):
They're probably gonna like the nouveau.
Speaker 1 (12:56):
And guess what, it won't set you back too much
money is with us on our AT and T microphones.
Speaker 2 (13:02):
Happy boujo let newve ouday, sir.
Speaker 5 (13:04):
Good morning, Michael Patrick. Can same to you always a
great tradition that we carry on.
Speaker 1 (13:09):
Here twenty years on this program and before that with
JP McCarthy, and it was the merchant of Veno Eddie
Jonah and John Jonaho would bring the wine to the
Fisher Building. So this is decades and decades and decades,
and we have found our wine expert, Jim Cash, the.
Speaker 2 (13:29):
Founder of Rebel Sellers, who has.
Speaker 1 (13:31):
The number one creator of custom wine sellers in the
world according to Forbes, and our number one wine drinking friend.
Speaker 2 (13:39):
And he's with us too.
Speaker 1 (13:40):
And you can get a Rebel seller or suggest it
to someone, or just peruse his website and the beauty
of it because it is not form following function or
function following form. It's just beauty coming from right here
in Michigan to high profile clients around the world. James,
Happy bojo.
Speaker 2 (13:58):
Let New Oday.
Speaker 6 (14:00):
I'm saying to you, Michael Patrick, thank you for that
charming introduction.
Speaker 2 (14:06):
It's fact Vero a bikey.
Speaker 1 (14:09):
Now, by the way, I understand the two of you
were together because Matt Rhodes. You're breaking some news about
the wine Bar, which is a perfect thing to bring
up on a day like this, which is of course
right next to Dusty Cellar, the wine shop where you
can get the bojo Let nouveau and the tap room.
But there is a resurrection, if you will. I know
it's Christmas, so let's call it a rebirth of the
(14:31):
wine bar.
Speaker 5 (14:32):
What's the skinny, that's right. So we closed the wine
bar back in July just to needed a time for
a refresh in a reformat. So we are reopening officially
on Friday, with more of an Italian theme to both
the wine menu and the wine glass list. So we're excited.
Our old time executive chef Kevin Cronin is back, so
(14:54):
he's oh yeah, reinvigorated everything. And we did a couple
of friends and family dinners the last couple of nights.
Was luckily able to join us, and we're ready to go.
So we'll be we'll be going live on Friday. We got
our French wine dinner tonight and then then we go.
Speaker 1 (15:12):
First of all, let's not let you get away so
quickly like that, because this is probably the first time
you've had a restaurant review right in your.
Speaker 2 (15:22):
Face right after it happened.
Speaker 1 (15:25):
And this is a not so secret shopping experience. So
Jim Cash has eaten in some of the finest restaurants
around the world, from Spain to Chicago, et cetera. And
I've been with him for some of those meals. So
give us the restaurant review if you would, sir, You've
got a refined palate.
Speaker 6 (15:44):
Okay, so here we go. First of all, thanks to
Matt for inviting myself and my wife and a friend,
and it was just a wonderful evening. We sampled as
many of the new menu items as could, and all
of them were great. He's breaking in a new staff
(16:06):
and wisely doing these soft openings make sure everything's perfect
for the Friday night. And I can give you a
blow by blow on the entrees and appetizers in the dessert,
but it's a long list.
Speaker 1 (16:22):
So well, maybe one or two or threes three things
stood out?
Speaker 5 (16:27):
Yeah, sure, sure.
Speaker 6 (16:29):
Well we started off with a couple of the flatbreads,
which I think are new, brand new, and mine was
a Mediterranean with seafood style and my wife's was an
Apricot or air. I think both fruit and vegetable kind
(16:49):
of thing. Both of them were lovely. Our guests had
the cheeseplate, which also was wonderful. And then for the entrees,
mine was this really creative egg plant and fried green
tomato over pasta very unique, very very different, delicious. My
(17:17):
wife had the chicken I should say, my wife, Carol
Uh had the chicken entree with rossotto, which was also
top shelf. And our guest had a pulled beef pulled
pork braised beef entree which just I could see from
across the table. She stuck her fork into it and
(17:40):
it just fell apart. And so Matt was there to
greet us. His new chef came by and stopped by,
and so did his manager, and the service and the
staff super friendly. Anybody who's not been to Dusties in
(18:01):
a while really needs to check it out.
Speaker 1 (18:05):
I don't like change, so I must know. Do you
still give away the little brownie bites?
Speaker 5 (18:09):
Sorry to say we do not, but if you ever
come in, Michael, I'll make that happen for you.
Speaker 6 (18:15):
This time he gave away some really nice chocolate Moose
dessert tasters, so that was even better than the brownies.
Speaker 1 (18:24):
That's right now, you're talking and Matt, what about you
know that Penny.
Speaker 2 (18:29):
Alfredo that I like so much.
Speaker 1 (18:30):
I'm not sure what you actually call it, but it's
one of the richest cream pastas I've ever had in
my life.
Speaker 2 (18:36):
Does that exist?
Speaker 5 (18:38):
Is not on the printed menu. But once again, Michael,
you just tell me you're coming, and we sell that
every day in our in our retail case to go,
so it's always it's always available.
Speaker 1 (18:50):
Oh okay, Well, hey, there's no business like show business.
Speaker 2 (18:54):
That's what that proves.
Speaker 1 (18:55):
And the good news is for people who are coming
into Dusty Cellar now to get the Baujolet, which we're
about to taste. How much does it cost? Is it
easy to get? Will you run out through the holidays?
Speaker 5 (19:09):
We will definitely definitely run out. You typically run out
week between Christmas and New Year's and it ranges from
eighteen to twenty dollars a bottle, which regrettably has no
surprise to anybody, took, you know, a bit of an
increase this year, but you know, the quality is always
there and very popular. So yeah, come on in and
see us and we'll take care of you.
Speaker 2 (19:30):
I'll get that.
Speaker 1 (19:30):
That's a pretty good price for a bottle of wine.
How many glasses are typically in a.
Speaker 5 (19:34):
Bottle four to six, depending how you pour. In my
world there's four.
Speaker 1 (19:40):
So for for twenty dollars, I mean, there's four.
Speaker 2 (19:45):
Glasses of wine.
Speaker 1 (19:46):
It's it's a pretty good deal. And though, by the way,
the labels are beautiful, very floral this year for all
three of them, the rose and of course the other two.
I don't know who the artist is, but we once
had an artist from Mackinaw Island who had this sanction
of creating the Boujolet nouveaux label. That is, of course
for George de beauf which I guess is probably the
(20:06):
number one seller.
Speaker 5 (20:07):
Oh by far and away to both visit the King
of Bujeley.
Speaker 1 (20:11):
Dustiessellar dot com or on Grand River a little east
of the Meridian Mall. The wine buyer is there too
in the tap room.
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Jim Cash from Dusty Cellar and Rebel Wine Cellars. It's
Tim Pritchard who says he knows that Maddie, that's Matt
(22:32):
Rhodes must have had altar wine at Saint Thomas in
sixth grade, so maybe that was the first time he
tasted it. And Tim said he knows he snuck alter
wine from father Mac in fifth or sixth grade when
he was an Also more true confessions in Vino Veritas here.
And Tim Maguire, who has tasted this with us in
the past, wants to know if the nuvo smells like
(22:53):
bananas if you put your hand over it, I think
you should buy it and try it out for yourself.
You're interested in that sort of novelty of it. It's
not novel, it's serious business. In the movie Sideways, when
Virginia Madson talks about wine, speaking of father Mac and
altars and church with this kind of reverence.
Speaker 11 (23:17):
I like to think about the life of wine, how
it's a living thing. I like to think about what
was going on the year the grapes were growing, how
the sun was shining, if it rained. I like to
think about all the people who tended and picked the grapes,
(23:42):
and if it's an old wine, how many of them
must be dead by now. I like how wine continues
to evolve, Like if I opened a bottle of wine today,
it would taste different than if I'd opened it on
any other day, because a bottle of wine is actually alive,
(24:04):
and it's constantly evolving and gaining complexity.
Speaker 4 (24:10):
That is, until it peaks like you're sixty one, and
then it begins its steady, inevitable decline and it tastes so.
Speaker 1 (24:27):
Good on behalf of Matt Rhodes at Dusty Cellar, Jim
Cash at Rebel Custom Wine Cellars, Spotlight Productions, and Michael
(24:50):
Patrick Shields. We lift a glass to you and we'll
think of you every single time, in every single place.
Le Boje la nuvai eve Malsi Bokou from Michael Patrick
Shields Uphah
It won't just be a New Year's Eve toast during
the holidays that you will give to your loved ones
and friends and colleagues and co workers. It might be
a good glass of vino red white, who knows rose,
maybe even to Matt Rhodes. A dusty cellar can set
you up with that. You can order online or stop
and see him on Grand.
Speaker 2 (00:22):
River, just a little east of the Meridian Mall.
Speaker 1 (00:25):
And if you're not sure what you want, he'll tell
you what do you like, and he'll sort it out
for you. Don't be embarrassed to ask questions about wine.
And he's got the six for sixty every month too,
so it doesn't even have to be expensive. Six bottles
for sixty dollars sounds good to me. Virginia Madsen sounds
good to me too. She was in the wine movie Sideways,
(00:48):
and what a beautiful movie it was, and the way
she talked about wine was beautiful.
Speaker 3 (00:54):
To stick your nose, don't be shy, really get your
nose right in there.
Speaker 4 (01:02):
Really mhm.
Speaker 3 (01:05):
Citrus, maybe some strawberry, passion fruit. And oh there's just
like the faintest soussal of like asparagus. And there's a
just a flutter of like a like a nutty eating cheese.
Speaker 5 (01:26):
Wow.
Speaker 6 (01:29):
Mmmm, strawberries yet, good strawberries, got the cheese.
Speaker 1 (01:35):
Put your glass down, get some get some air into it,
oxygenating it opens it up and unlocks the aramas, the flavors.
Speaker 5 (01:41):
Very important.
Speaker 2 (01:42):
Smelling it. That's what you do with every one of
my When do we drink it?
Speaker 4 (01:50):
Now? Mm ah?
Speaker 5 (01:59):
How would you rate this? Well?
Speaker 3 (02:02):
Usually they start chewing wine to learning disabilities, but this
one is pretty damn good.
Speaker 5 (02:06):
This is the new one, right, Chris, just released about
two months ago. Nice job, We like it. You could
work in a wine storm. Mops, that'd be a good move.
Speaker 3 (02:19):
Are you chewing gum?
Speaker 4 (02:21):
No?
Speaker 1 (02:22):
All that wine tasting advice? And his buddy was chewing gum.
That's Paul Giamati in the movie Sideways. Matt'll let you
taste some wine there too before you buy it. I'm
sure if you have him open it up and then
open up your palette to Dustisellar dot com and we
lift a glass to you this morning and try not
(02:44):
to get two sideways drinking too much.
Speaker 2 (02:46):
Cheers from MPs.
Speaker 1 (03:02):
If you saw the movie Dirty Rotten Scoundrels and that
was starring Michael Caine and Steve Martin. They were talking
about wine and they were walking through Michael Caine's beautiful,
beautiful wine cellar, and Steve Martin was kind of the
rube and he was wondering, you know what about these
(03:23):
wines or we drink them?
Speaker 2 (03:24):
And the response was this, all these wines very well.
Speaker 7 (03:31):
I purchased him to make sense that they were can't
fall up, so you got a lot of wine and
drink You can't drink them fetty, they thought too better,
so you sell them, might never sell them, and they
mean too much to me.
Speaker 1 (03:45):
That is the quandary Jim Cash, who is a wine collector,
and Matt Rhodes who is a wine cellar. You love
them so much you can't drink them, and you can't
part with them, and you want to look at them.
Speaker 2 (03:56):
Like a book that you've read or that you're going
to read. And in the.
Speaker 1 (04:01):
Case of rebel sellers rebel custom sellers, the wine is
very easily displayed, and people like that, Jim, don't they
to be able to see the labels like a library.
Speaker 6 (04:11):
They do, but they still face that question. You just
raise they love them too much to drink them, But
then they would never want to let them go, so yes,
but thank you. The sellers are now these days more
of a focal point in a lifestyle of a contemporary home,
(04:35):
and we're happy to be part of it.
Speaker 1 (04:38):
Beautiful, And Matt says he'd like to sell every bottle
out of dusty cellar. He's not nostalgic at all about
any of it. Clear the place out.
Speaker 5 (04:46):
And nothing is not for sale.
Speaker 1 (04:49):
Okay, These beautiful bottles of Bojo Les nouveaux are ready
to be tasted by Jim Cash the Refined Palette and
Matt Rhodes who that's very strict. They don't let anybody
taste it. They don't release it before this very day,
right Matt, that.
Speaker 5 (05:05):
Is correct, will be the first to try it. And
just whenever you tell.
Speaker 1 (05:08):
Me, go yeah, please do. And these bottles have they
go round the world. It's like a sort of.
Speaker 2 (05:14):
A funny thing.
Speaker 1 (05:15):
But in the day they went by hot air balloon
and rickshaw and the concord jet, and there was always
this big rush to get it to Hong Kong and
even Lansing, Michigan, where it is right now.
Speaker 2 (05:26):
The bottle is.
Speaker 1 (05:26):
Open, the glasses are poured. I can we'll start with
Matt Rhodes. I guess because you've tasted this since you
were knee high to a bullfrog, as Ben Right used
to say, I don't know when you How old were
you think when you had your first glass?
Speaker 5 (05:43):
Oh jeez, good question. I never thought of that for taste.
Speaker 3 (05:46):
Uh.
Speaker 5 (05:48):
We've been in business thirty five, thirty six years, something
like that, so I'd say I was about the late twenties,
no boots before that. Matt, come on, yeah, all right,
here we go.
Speaker 2 (06:04):
Oh look, he won't answer. He will not answer.
Speaker 1 (06:08):
You can't tell me your dad didn't pour you a
little tipple at Thanksgiving or something?
Speaker 2 (06:12):
Didn't he? Oh?
Speaker 5 (06:13):
Sure, we did, absolutely.
Speaker 1 (06:15):
Okay, true confessional talking about what is it ac and
vino veritas? The truth comes from the wine.
Speaker 5 (06:21):
And going back to your point about, you know, taking
wines out of your cellar, Gym was very generous and
brought a bottle out of his cellar to the wine
bar there night, and we enjoyed a twenty five year
old Bordeaux. So he broke the rules, he said, they're
not they are meant to be opened.
Speaker 2 (06:36):
Every once in a while.
Speaker 5 (06:37):
You just gotta do it.
Speaker 2 (06:39):
You didn't hit him with a corking fee.
Speaker 5 (06:41):
Did you good question? We should have he did not.
He was very generous.
Speaker 6 (06:48):
I sought advance approval.
Speaker 1 (06:50):
So so he brings you a very exquisite Bordeaux and
you serve him today.
Speaker 2 (06:57):
Bojo le nuvo. How about that?
Speaker 5 (07:00):
Things some things are just not fair.
Speaker 1 (07:04):
Well, okay, go ahead with the elaborate taste, and if
you wish to describe how you're tasting it, that's good
for us to learn too.
Speaker 5 (07:11):
Yeah. So you know, wine's kind of it's a a
with with your eye, it's visual, it's b with your
nose and then you know see with your taste on
your tongue. And beaujeul at is not meant to be
a you know, deep in depth wine. This is a bright, lively, fruity,
easy drinking. Drink it with like half a chill on it,
(07:32):
and it's meant to be drunk young. And it's from
year to year. There typically is not a whole lot
of variation on the new bos and tasting the twenty
twenty five. I think they have kept tradition with that,
and it's pretty much exactly what I hoped it would
be and what it is in the glass.
Speaker 1 (07:56):
Okay, that's your those are your tasting notes for Matt Rhodes.
Speaker 5 (08:02):
Late fruity, some cherry and very enjoyable. Going to pair
with the wait lots of lots of different foods. As
Jim and I were talking about at the break that
pair well with the number of things on the new
winebar menu, and we will have it available in the
wine bar, both by the glass and by the bottle.
Speaker 1 (08:22):
Don't be afraid to be contrary if you need to.
Jim Cash, what about your assessment of this new.
Speaker 6 (08:28):
Vaux Well, it's exactly what you might expect. You mentioned
you've been doing this for twenty years, so it's there's
a good history there. I find it to be very
enjoyable and on the on the on the more quality
(08:50):
side of this for over the years. Although my I
don't have a photographic palette memory, but I think it's
very good and excuse me, as Matt said, it will
go fantastically with a lot of the holiday meals. So
always it's been Turkey and Thanksgiving, but the new menu
(09:12):
at Matt's place, I several of the items I mentioned
that we taste that I could see this going perfectly with.
Speaker 5 (09:18):
Yeah, this pair is great with very traditional Thanksgiving dinners for.
Speaker 1 (09:21):
Sure, okay, And does it mean anything about this year's
harvest that's also talked about. That's very situational, isn't it
It is?
Speaker 5 (09:30):
I mean, typically, yes, there is a correlation between the
quality neu veau and the quality of the for se
regular boujelats throughout the year. It really depends on kind
of the end of the year, the harvest. If they
had any weather events at the end of the harvest
that would affect things. But I've not heard anything adverse
about the twenty twenty five venues, so it should be
a good year for the Baujelais to foul that will
(09:52):
be released next year.
Speaker 1 (09:55):
Google Revel custom sellers and dream to share it with
someone who would like to have that sort of exquisite
wine cellar in their home or even their office, and
go see Matt Rhodes at his office Dusty Cellar on
Grand River where you can get Boujeolt Nouveau and any
other wine, or at Dustysellar dot com. It's MPs cheers.
(10:20):
When it comes to healthcare costs, we often focus on
one thing, our insurance premiums, But what if we're only seeing.
Speaker 2 (10:26):
Part of the picture.
Speaker 1 (10:27):
The truth is our health insurance costs reside downstream at
the end of the cost equation. But to really understand
what's driving up costs, we need to look upstream to
the healthcare system itself. Upstream, there are costs like the
price is charged by hospitals and doctors, and the cost
of prescription drugs, healthcare administration, and technology. These costs flow
(10:50):
downstream directly into your health insurance premium. That's why Blue
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(11:13):
Want to learn more, visit MI blue Daily dot com
slash affordability leve It's bojo le nouveau da. Actually bojo
(11:43):
le nouveau season might be a better way to say it.
Michael Patrick shields with you through the AT and T microphones.
And we're not in France anymore.
Speaker 5 (11:51):
We're not in.
Speaker 1 (11:52):
Kansas anymore, Toto, We're in Michigan and so is the
Bojo la nouveau, which goes round the world and gets
there by rickshaw and hot air balloon. And back in
the day it was the concord. They got it as
fast as they could because everyone was very, very excited
to see what was this wine going to be? Like
(12:12):
we're talking about going all the way back to the
fifteen hundreds, people were very curious. Well, the eighteen hundreds,
I have fuzzy math. They would celebrate the end of
the harvest, the end of the crush, and drink some
young wine and say, hmmm, how does that taste to you.
We're gonna taste it first, because we like to do
(12:33):
that in the morning. You might be listening in the
afternoon or the evening. But Matt Rhodes will steer us
through as he always does, because he manages better than
anyone to get a hold of this wine.
Speaker 2 (12:44):
And all around the world.
Speaker 1 (12:45):
I suppose in France by now maybe somebody would have
already tasted it. But it's the kind of wine you
can take to someone for the holidays, and even if
they don't like wine.
Speaker 2 (12:54):
They're probably gonna like the nouveau.
Speaker 1 (12:56):
And guess what, it won't set you back too much
money is with us on our AT and T microphones.
Speaker 2 (13:02):
Happy boujo let newve ouday, sir.
Speaker 5 (13:04):
Good morning, Michael Patrick. Can same to you always a
great tradition that we carry on.
Speaker 1 (13:09):
Here twenty years on this program and before that with
JP McCarthy, and it was the merchant of Veno Eddie
Jonah and John Jonaho would bring the wine to the
Fisher Building. So this is decades and decades and decades,
and we have found our wine expert, Jim Cash, the.
Speaker 2 (13:29):
Founder of Rebel Sellers, who has.
Speaker 1 (13:31):
The number one creator of custom wine sellers in the
world according to Forbes, and our number one wine drinking friend.
Speaker 2 (13:39):
And he's with us too.
Speaker 1 (13:40):
And you can get a Rebel seller or suggest it
to someone, or just peruse his website and the beauty
of it because it is not form following function or
function following form. It's just beauty coming from right here
in Michigan to high profile clients around the world. James,
Happy bojo.
Speaker 2 (13:58):
Let New Oday.
Speaker 6 (14:00):
I'm saying to you, Michael Patrick, thank you for that
charming introduction.
Speaker 2 (14:06):
It's fact Vero a bikey.
Speaker 1 (14:09):
Now, by the way, I understand the two of you
were together because Matt Rhodes. You're breaking some news about
the wine Bar, which is a perfect thing to bring
up on a day like this, which is of course
right next to Dusty Cellar, the wine shop where you
can get the bojo Let nouveau and the tap room.
But there is a resurrection, if you will. I know
it's Christmas, so let's call it a rebirth of the
(14:31):
wine bar.
Speaker 5 (14:32):
What's the skinny, that's right. So we closed the wine
bar back in July just to needed a time for
a refresh in a reformat. So we are reopening officially
on Friday, with more of an Italian theme to both
the wine menu and the wine glass list. So we're excited.
Our old time executive chef Kevin Cronin is back, so
(14:54):
he's oh yeah, reinvigorated everything. And we did a couple
of friends and family dinners the last couple of nights.
Was luckily able to join us, and we're ready to go.
So we'll be we'll be going live on Friday. We got
our French wine dinner tonight and then then we go.
Speaker 1 (15:12):
First of all, let's not let you get away so
quickly like that, because this is probably the first time
you've had a restaurant review right in your.
Speaker 2 (15:22):
Face right after it happened.
Speaker 1 (15:25):
And this is a not so secret shopping experience. So
Jim Cash has eaten in some of the finest restaurants
around the world, from Spain to Chicago, et cetera. And
I've been with him for some of those meals. So
give us the restaurant review if you would, sir, You've
got a refined palate.
Speaker 6 (15:44):
Okay, so here we go. First of all, thanks to
Matt for inviting myself and my wife and a friend,
and it was just a wonderful evening. We sampled as
many of the new menu items as could, and all
of them were great. He's breaking in a new staff
(16:06):
and wisely doing these soft openings make sure everything's perfect
for the Friday night. And I can give you a
blow by blow on the entrees and appetizers in the dessert,
but it's a long list.
Speaker 1 (16:22):
So well, maybe one or two or threes three things
stood out?
Speaker 5 (16:27):
Yeah, sure, sure.
Speaker 6 (16:29):
Well we started off with a couple of the flatbreads,
which I think are new, brand new, and mine was
a Mediterranean with seafood style and my wife's was an
Apricot or air. I think both fruit and vegetable kind
(16:49):
of thing. Both of them were lovely. Our guests had
the cheeseplate, which also was wonderful. And then for the entrees,
mine was this really creative egg plant and fried green
tomato over pasta very unique, very very different, delicious. My
(17:17):
wife had the chicken I should say, my wife, Carol
Uh had the chicken entree with rossotto, which was also
top shelf. And our guest had a pulled beef pulled
pork braised beef entree which just I could see from
across the table. She stuck her fork into it and
(17:40):
it just fell apart. And so Matt was there to
greet us. His new chef came by and stopped by,
and so did his manager, and the service and the
staff super friendly. Anybody who's not been to Dusties in
(18:01):
a while really needs to check it out.
Speaker 1 (18:05):
I don't like change, so I must know. Do you
still give away the little brownie bites?
Speaker 5 (18:09):
Sorry to say we do not, but if you ever
come in, Michael, I'll make that happen for you.
Speaker 6 (18:15):
This time he gave away some really nice chocolate Moose
dessert tasters, so that was even better than the brownies.
Speaker 1 (18:24):
That's right now, you're talking and Matt, what about you
know that Penny.
Speaker 2 (18:29):
Alfredo that I like so much.
Speaker 1 (18:30):
I'm not sure what you actually call it, but it's
one of the richest cream pastas I've ever had in
my life.
Speaker 2 (18:36):
Does that exist?
Speaker 5 (18:38):
Is not on the printed menu. But once again, Michael,
you just tell me you're coming, and we sell that
every day in our in our retail case to go,
so it's always it's always available.
Speaker 1 (18:50):
Oh okay, Well, hey, there's no business like show business.
Speaker 2 (18:54):
That's what that proves.
Speaker 1 (18:55):
And the good news is for people who are coming
into Dusty Cellar now to get the Baujolet, which we're
about to taste. How much does it cost? Is it
easy to get? Will you run out through the holidays?
Speaker 5 (19:09):
We will definitely definitely run out. You typically run out
week between Christmas and New Year's and it ranges from
eighteen to twenty dollars a bottle, which regrettably has no
surprise to anybody, took, you know, a bit of an
increase this year, but you know, the quality is always
there and very popular. So yeah, come on in and
see us and we'll take care of you.
Speaker 2 (19:30):
I'll get that.
Speaker 1 (19:30):
That's a pretty good price for a bottle of wine.
How many glasses are typically in a.
Speaker 5 (19:34):
Bottle four to six, depending how you pour. In my
world there's four.
Speaker 1 (19:40):
So for for twenty dollars, I mean, there's four.
Speaker 2 (19:45):
Glasses of wine.
Speaker 1 (19:46):
It's it's a pretty good deal. And though, by the way,
the labels are beautiful, very floral this year for all
three of them, the rose and of course the other two.
I don't know who the artist is, but we once
had an artist from Mackinaw Island who had this sanction
of creating the Boujolet nouveaux label. That is, of course
for George de beauf which I guess is probably the
(20:06):
number one seller.
Speaker 5 (20:07):
Oh by far and away to both visit the King
of Bujeley.
Speaker 1 (20:11):
Dustiessellar dot com or on Grand River a little east
of the Meridian Mall. The wine buyer is there too
in the tap room.
Speaker 8 (20:20):
People can't have access to quality medical care without affordable
health insurance. At Blue Cross Blue Shield of Michigan, we
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(20:42):
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Speaker 9 (20:50):
Whether they're dough boys, comments or even gremlins, every public
school in Michigan is proud to be known for something,
and at the Michigan Lottery, we're proud to be known
for something too. I'm Lottery Commissioner Susanna Shcrelli, and one
hundred percent of our profits go to support the state
School Aid Fund. Last year, the lottery contributed over one
billion dollars, So whatever hometown school you're from, we're rooting
(21:13):
for all of them. Michigan Lottery for Fun for schools.
Speaker 5 (21:16):
Knowing your limits as always the best back.
Speaker 10 (21:20):
Dean Transportation is looking for compassionate people to join our
team of school bus drivers and attendants. Visit Dean jobs
dot com to see all openings. Dean Transportation provides paid
training to obtain a commercial driver's license, increased starting pay,
comprehensive benefits, and flexible schedules with no weekend shifts, no
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experience needed. Apply today at Dean jobs dot com and
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dot com.
Speaker 1 (21:50):
Change is bright. It's a clean energy future fueled by
fields of solar. It's led lighting in every home, and
can Sewer's Energy is making it happen with their industry
leading clean energy plan this year, they're going all in
on their commitment to protecting the planet while serving nearly
(22:11):
seven million Michigan neighbors. Learn more and join the movement
at consumers Energy dot com, Slash Clean Energy, Bodes and
Jim Cash from Dusty Cellar and Rebel Wine Cellars. It's
Tim Pritchard who says he knows that Maddie, that's Matt
(22:32):
Rhodes must have had altar wine at Saint Thomas in
sixth grade, so maybe that was the first time he
tasted it. And Tim said he knows he snuck alter
wine from father Mac in fifth or sixth grade when
he was an Also more true confessions in Vino Veritas here.
And Tim Maguire, who has tasted this with us in
the past, wants to know if the nuvo smells like
(22:53):
bananas if you put your hand over it, I think
you should buy it and try it out for yourself.
You're interested in that sort of novelty of it. It's
not novel, it's serious business. In the movie Sideways, when
Virginia Madson talks about wine, speaking of father Mac and
altars and church with this kind of reverence.
Speaker 11 (23:17):
I like to think about the life of wine, how
it's a living thing. I like to think about what
was going on the year the grapes were growing, how
the sun was shining, if it rained. I like to
think about all the people who tended and picked the grapes,
(23:42):
and if it's an old wine, how many of them
must be dead by now. I like how wine continues
to evolve, Like if I opened a bottle of wine today,
it would taste different than if I'd opened it on
any other day, because a bottle of wine is actually alive,
(24:04):
and it's constantly evolving and gaining complexity.
Speaker 4 (24:10):
That is, until it peaks like you're sixty one, and
then it begins its steady, inevitable decline and it tastes so.
Speaker 1 (24:27):
Good on behalf of Matt Rhodes at Dusty Cellar, Jim
Cash at Rebel Custom Wine Cellars, Spotlight Productions, and Michael
(24:50):
Patrick Shields. We lift a glass to you and we'll
think of you every single time, in every single place.
Le Boje la nuvai eve Malsi Bokou from Michael Patrick
Shields Uphah
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