SoCal with Val 10 17 25 Guest Kyle Meyer 5

Episode Transcript

Speaker 1 (00:23):
Welcome back to so cowt with val I am your host.

Speaker 2 (00:26):
Valerie Van is over and today we are taking you
on a delicious journey across the vineyards of Spain, from
Rioja to Rivera del Duero, from the rugged hills of
Puerat to the crisp coastal wines of Ryas by jas.
Kyle Meyer, our guest, is gonna tell me if I

(00:47):
pronounce that correctly, Bijas. I think Spain has something to
offer for everyone's palate and every season. And I don't
know a lot about Spanish wines, although I'm sure if
I've been around the Wine Exchange long enough, and I
have been, I've tasted a few. But joining me today
is our friend to this station, in this channel, our

(01:08):
favorite wine mind, Kyle Meyer, President and co owner of
the Wine Exchange right here in southern California. Kyle has
tasted more than eighty thousand wines, and that's pretty incredible
from around the world, and he has a gift for
bringing the stories from the bottles to life. In Part one,

(01:30):
we're going to explore what has made Spain such a
special wine producing country, the regions, the grapes, and the
incredible value that makes the Spanish wine one of the
best kept secrets. And in part two today we'll bring
it back home to Sokel talking about fall favorites, the cozy,

(01:51):
comforting wines that pair perfectly with cooler nights, roasted flavors,
and good conversation. So pour yourself a glass settle in.
That's uncorksome knowledge Spanish style with Kyle Meyer. Welcome Kyle
Meyer to so Cal with val great to be back.

Speaker 1 (02:11):
We are glad to have you in.

Speaker 2 (02:12):
Thanks for talking to us today about Spanish wines.

Speaker 1 (02:16):
So can you start out by giving us.

Speaker 2 (02:18):
A big picture overview of why Spain is such a
special wine producing country in terms of history and the
history of Spain of course, incredible geography, diversity of climate,
soils and traditions.

Speaker 1 (02:32):
So talk to us about Spain.

Speaker 3 (02:34):
Well, you know, let's focus on that word big valerie.

Speaker 4 (02:38):
Big.

Speaker 3 (02:39):
Spain's a big country and I think it's bigger than
anybody in America thinks it is. You know, we see
it on a map, but until you get there and
you fly and you drive, you realize the expanse of
Spain and then you realize there's premium wine growing in
almost every corner of the country.

Speaker 1 (02:59):
Whoa.

Speaker 4 (03:00):
Some of the most.

Speaker 3 (03:01):
Miles have ever logged in a car visiting wineries have
been in Spain. Really yeah, it's really remarkable. And and
the thing is, there's so many different styles of wine
produced in Spain. Okay, Now, of course, we're comfortable with
a couple brands that have been known throughout the in
the United States for a number of decades. There's a

(03:22):
couple styles of wine or areas that we're familiar with,
you know, because you know Americans don't. We don't want
that sensory overload. You know, we have a lot going on,
We have a lot on our place. We want to
keep it super simple. You know, a deep dive with
regards of Spanish wines probably isn't on the menu of
even most wine consumers in America, right, But a deep

(03:46):
dive is required to your point, because there is a
lot to uncover in Spain. It is a huge area
with many different styles of wine. Those styles of wines
are increase seen by the vintage, the great producers are
increasing exponentially. There is so much action in Spain, so

(04:10):
much new in an area that people attribute with a
traditionally older style of wine. So it's pretty crazy so
long story short, Spain has been growing premium wine just
like you know, since Roman times. In a lot of
these areas, there are Roman outposts set up here, etat,
et cetera. Let's go back a thousand years, let's go
back two thousand years. There's a history of wine there

(04:32):
in Spain, just like with Italy, just like with France,
like with Germany, these areas that have been longtime outposts
for a production of wine. Now there are many different
styles of wine based on your location. Because see we
associate Spain. What's the first thing you think of valley
for example, when you think of Spain, what's the first

(04:54):
thing pops in your head?

Speaker 2 (04:56):
Well, bullfighters, I think of Spanish explorers, right, That's what
I think of.

Speaker 4 (05:05):
You think, Like, first thing that pops some on my
head is like don.

Speaker 2 (05:07):
Quixote exactly with his specific type of hat that he wore.

Speaker 3 (05:12):
Right the windmills, you know, these planes, and you know,
I'd say a lot of the center part of the
country is like that. You know what they call the Masseta,
this raised plateau of wind swept plains. There's garlic production there,
you know. But the thing is all the coasts, all

(05:35):
the areas around Spain, around the border covered with wine. Right,
you can talk about we can we can go kind
of go clockwise. Right, we can start at the top
of Spain. We can start at twelve o'clock. Then Sebastian,
the bill Bow, the Basque country, incredible white wines. And

(05:56):
then as you get about an hour into the interior,
terrific red wines from Navara. Right, you go a little
below that, you have the great wines of Rioca. Yes, right,
a little west of that you have the great wines
of the River del Duero. You have fabulous white wines
from Verdejo in Roeda. You go to like one o'clock

(06:19):
on the on the clock right in Spain.

Speaker 4 (06:21):
Huh.

Speaker 3 (06:22):
Now you have garnacha grenache, some of the greatest grenache
on the planet. The ground zero for grenache before it
was in the Rhone Valley and shopped enough to pop.
Before it was in California. The ground zero for grenache
is in the Calatayud in Odragon, in the northeastern section

(06:42):
of Spain. Ok, let's go to two. Yeah, let's go
to two o'clock. Now you're in pennadaes Barcelona. You're in
Cava country.

Speaker 4 (06:50):
Some of the best sparkling wines on the planet.

Speaker 3 (06:53):
Oh, you're also in the hills of Priorra, which if
anyone's ever been in, like Yucca Valley or Joshua Tree,
imagine going grapes in Yuca Valley or Joshua Tree. This
completely inhospitable climate for for grapes that struggle to produce
these world class red wines. You go to four o'clock.
Now you're you're in Valencia. Huh, Valencia Umia, monastrel the

(07:19):
ground the foundational location for Monastrelle, what we call morved
in France and Mataro Monastrelle the ground zero, that's where
it began in Valencia Paea. You make your way to
six o'clock. Now you're in h Now you're in an
area where the most caatel grape muscat got its ancient start.

(07:44):
These phenomenal dessert wines made out of the muscat grape.
You go to seven o'clock. Now you're in Sherry Country.
You're in Seville, the home of sherry. Oh, it's there,
you know. And all of this is just going around
the dial of Spain. So many great wines, so many

(08:05):
foundational styles of wine, and so many it's the ground
zero for so many great grape varieties, whether it's garnache
or Temporneo or Mouvedra, monestrelle.

Speaker 4 (08:14):
Their ancient home is Spain.

Speaker 1 (08:19):
Remarkable, amazing.

Speaker 2 (08:22):
So why does anybody buy wine anyplace else? I guess
we'll have to find that out right.

Speaker 3 (08:26):
We're trying to fix that, you know, for almost thirty years,
we've been trying to fix that. And it's a great
point that you bring up. Why wouldn't you buy Spanish wine?
It takes time, it can be confusing. There's new labels,
there's new names, there's things that customers aren't familiar with.
But what they are familiar with is value. And for

(08:47):
three decades now, Spain has delivered the most incomparable value
wines on the planet.

Speaker 1 (08:53):
Well, let's talk about regions. So what are some of them?

Speaker 2 (08:56):
Must knows for someone just diving into Spanish wine.

Speaker 3 (09:00):
Number one, you need to know Rioja, Okay. Rioja is
the most famous region in Spain. It's a region with
a long, storied history. It's a region that really gained
its feet, particularly though in the late eighteen hundreds and
early nineteen hundreds, because Rioha was this area that I

(09:22):
don't know if we discussed it in our discussions before.

Speaker 4 (09:25):
Here on the show.

Speaker 3 (09:26):
But there was there was the philoscera root louse, this
little bug right that Americans brought to France in the
late eighteen hundreds, which devastated the French vineyards.

Speaker 4 (09:37):
It ate all the root systems of.

Speaker 3 (09:40):
All the vines in France, and then France had to
replant their vines onto philoxery resistant American roots and start over.

Speaker 4 (09:48):
Essentially, it was horrible time. It was America's fault. We
did it.

Speaker 3 (09:55):
Sorry, But what happened is there's twenty thirty years there
right where the French were like, we drink like four bottles.

Speaker 4 (10:04):
Of wine each day. We need wine. But if all
their vineyards are destroyed, where did they go?

Speaker 1 (10:10):
Where did they go?

Speaker 4 (10:11):
They went to Rioha.

Speaker 3 (10:13):
So they went, you know, over the Pyrenees down into
Rioha and set up shop there and taught the Riohanos
at the time how to make super premium wines in
the Bordeaux style. This was in the late eighteen hundreds.
The concept of wood aging, the concept of extended wood aging,
the concept in the vineyard work they were doing at

(10:34):
the time. All this was taught to the Riohannos in
the late eighteen hundreds. In the span of a few
short years, Rioja became one of It was like the
Silicon Valley of its time in Spain.

Speaker 1 (10:47):
Okay, well we can relate to.

Speaker 4 (10:48):
That, right.

Speaker 3 (10:49):
So it was like after maybe Madrid and maybe Barcelona,
it was like the third place they get electricity in Spain.

Speaker 4 (10:56):
It was the third to third largest area for banking
in Spain.

Speaker 3 (11:00):
And what the French were doing is they were buying
every bucket of Reoha wine, putting it on trains in
huge barrels, and then putting those huge barrels on boats
sending in the France, and then selling the wine as
French wine.

Speaker 1 (11:16):
Kind of game, kind of shit. That's like selling fish
after it's been frozen.

Speaker 3 (11:22):
Right, absolutely, But think about a late eighteen hundreds. Who's
going to say anything. And the spankers were really happy
to get the money. It was incredible times. It was
a boom time for the Reoha vineyards. But with Rioja,
as all things, what happened is as the French got
in there and started doing their business. Well, of course
the French brought with them the philoxra, the same root louse.

(11:46):
It attaches itself to shoes, to clothes, et cetera. And then,
of course, starting in the early nineteen hundreds, that same
root louse started to devastate the Reoha vineyards. At that time,
the French had already replanted their vineyards, so it didn't
really need the Riohannos anymore.

Speaker 1 (12:01):
You see, we want them take them back.

Speaker 3 (12:03):
Yes, yeah, the Riohanos basically got used for a fair
amount of money and then we're left to their own
devices in the early nineteen hundreds.

Speaker 1 (12:13):
Oh right, okay, right.

Speaker 3 (12:15):
So they but what happened is they ended up creating
their own wine community and expanding the Rioha brand with
all this knowledge money that was actually given to them
by the French. Right, the French did him right in
that respect. And then so Rioja became the first premium
wine zone right in Spain because of that influx of
capital and know how, and that's why Rioja is the

(12:36):
most popular wine producing area in Spain today. Now, one
more thing you need to know. Next Door, Well, there's
a bunch of we could go on for hours, but
we're going to condense. Next Door to Rioja is an
area called well not next door. It's an hour and
change west the Ribetta del Duero, which you mentioned at
the start. Yes, Now, the Ribera del Duero is the

(12:57):
closest high end wine area to Madrid. Right, so if
you drive like an hour and a half, no more
than two hours north of Madrid, you're in the Rivera
del Duero. Accordingly, here like Rioja is a little more Yeoman,
you know, and rivertol Duel is a little more shishi.

(13:19):
This is where you have your famous producers like Vegas. Cecilia,
the most famous producer in Spain is located in the
Riveritol Duero, making their.

Speaker 4 (13:26):
Five hundred dollars bottles.

Speaker 3 (13:27):
Yes, there's a ton of Michelin restaurants attached to fancy wineries.
It's all very beautiful in posh. It's the most napa
esque spot in Spain and gorgeous. It's a beautiful, beautiful spot.
So you need to know Riberto Duero.

Speaker 4 (13:44):
Yeah.

Speaker 3 (13:44):
Then I say for white wine, the area that you
need to know the most is in green Spain and Galicia.
It's an area that you referred to Earl Rias Baijas
b a i x As because of the dialect and
how they talk in that neck of the woods. Rs Bijas, Right,
that's where a lot of the great white wine from
Spain is coming from. Now that's another area, and Alberino,

(14:07):
A lot of folks are familiar with Alberino, the Greape
variety Reespijas just north of Portugal, and what they call
Green Spain because it rains a lot there.

Speaker 4 (14:16):
That's where.

Speaker 3 (14:17):
That's one of the real places you need to know
for white wine. Those are the three off the top
of my head that are like the must know. And
then of course there's tangents glore, of.

Speaker 1 (14:27):
Lots of them.

Speaker 2 (14:28):
So are there any emerging regions or hidden gems that
we should be keeping our eye on? Oh are you
drinking Spanish wine? Just to make sure you.

Speaker 4 (14:37):
Know it's just drinking Spanish wine.

Speaker 1 (14:39):
Oh my gosh, look at that.

Speaker 3 (14:41):
I am drinking Spanish wine. Actually, Vegas Cecilia's new Reoja project.
It's amazing.

Speaker 1 (14:46):
Oh well, that's good.

Speaker 4 (14:49):
It's a little bit fancy, but not too fancy.

Speaker 2 (14:52):
Well, we'll have to come and check it out.

Speaker 1 (14:56):
You still have some on the shelves.

Speaker 3 (14:59):
So these these adjunct areas, these new areas that are
coming on, there's a bunch of them. The aforementioned prior Rot,
Priorrot thirty years ago was non existent. This was a
desolate mountain area producing jug wine for the locals and
for the local monastery. The Order of Skala Day is
very strong in this area, so they're producing jug wine.

Speaker 1 (15:22):
Yeah, they must have their wine.

Speaker 4 (15:24):
Oh well.

Speaker 3 (15:26):
The story though, is this area, the folks in this
area were drinking the greatest jug wine ever because these
old garage and carrying on vineyards produced wines of extreme
quality that had no distribution, no sourcing, no networking anywhere.
So the locals are literally bringing one leater plastic jugs

(15:48):
and getting fifty dollars bottle quality for like five dollars
a liter. Oh gosh, incredible, incredible, the most blown away
I've ever been. When I first visited the wine in
the nineteen ninety five ninety six, there were wines there
that I'd gladly pay fifty dollars a bottle for that
they were selling for five dollars a liter in jugs

(16:10):
direct from the winery. Like literally opened this spigot into
the jug five year old out the door. It was incredible.
I never see any like it.

Speaker 1 (16:19):
Did you ever? Did you bring any of those helme
with you? Were you buying it?

Speaker 4 (16:22):
That I was not allowed.

Speaker 3 (16:24):
I talked to the winery at the time and I said,
I would like to import this wine, and they said, oh,
that wine's not for you, That win's for the locals.

Speaker 4 (16:33):
We wouldn't sell that wine to you. It's not good enough.
And I don't like, trust me, it's.

Speaker 3 (16:36):
Good enough, and they're like, no, no, no, you have
to you have to buy this new wine, which we've
aged in fancy French out barrels for you, because that's
what Americans want.

Speaker 2 (16:46):
And I was like, yeah, I'm just a simple American, right,
I don't mind.

Speaker 4 (16:52):
Right, they wouldn't sell it to me. I tried.

Speaker 3 (16:55):
But pre Rib nowadays, of course, makes wines that are
a thousand dollars a bottle five hundred dollar. The word's
gotten out and Prior Rot. But there's a whole slew
of reasonably priced Priorrot wines that are available in the
market under thirty dollars and they provide extreme value, extreme value.
So Prior Rod. Now, if you head northwest of prior

(17:16):
Rot into into Catalogia, into Aragon near the area call
it Taioud. This area kind of out and in between.
It's an in between type area, beautiful area. Hilly area.
This is where grenache got it start. And the wines
in this area call it Taijoud Campbell. They Campbell, the

(17:36):
borsa bortou Bor, South Campbell, de Borga color taiou This.
These these areas right here are producing some of the
most compelling grenache on the planet for no money. I
tell some of these wines for ten twelve, fourteen dollars
a bottle. They're sensational. And of course, you know in
Spain they calla right, so they'll say gardannacha the label

(18:00):
and this is really the ground zero for great, great
old vine grenache on the planet. That's an area that's indispensable.
It's a musknow area for value.

Speaker 2 (18:12):
So that's one of our questions is what should people
look for when they're reading the labels on Spanish wines,
anything they should know about the designations are there? I
think there are some designations for Spanish wines that are
important to know.

Speaker 1 (18:25):
Is that true?

Speaker 3 (18:27):
Well, in a couple areas, there are some designations which
used to be very important to know and are less
important to know now but still very relevant with regards
to a couple brands. Now, in Rioja, they gained a
little bit of their notoriety based on their designation of creanza,
reserva and Grand Reserva. So the whole concept of a

(18:47):
reserve wine from the Napa Valley. This concept began in
Italy and Spain, and Napa Valley adopted the concept of
a reserve wine in America, you know, back in the seventies,
we know with with Robert Mandavi and these kind of
guys right and reserve on their labels, But the whole
concept started in places like Rioja, where you have kreanza,

(19:09):
which is a level of reoha indicating that the wine
was aged for one year in beryl and then one
year in bottle then released. The reserv of wines the
reservo level indicate the wine spent at least an extra
year in beryl and I believe an extra year in
bottle before release. So the reserve of wines require if
not three, maybe four years, it could be two and

(19:29):
one I'm trying to remember. And then they have the
grand Reservoi level, which requires probably a combined six years
of aging before release. Now, these designations were created so
that the producers in rio could put their top wines
in these different levels of aging and produce a top
wine at this level if it was a Grand Reserve.

Speaker 4 (19:48):
But you knew the best grapes went in there. Huh
so important?

Speaker 3 (19:51):
You knew the best grapes, yeah, yeah, and the basic
grapes went into the creons of wine and so on.
They did this in the riveritol Duero as well, but
it's not as relevant Ribauld world. Now, beyond that, what
you need to look for is just the areas themselves.
You know, the bottles will say call a taiyout or
humia or rias bijas or penedes. They'll say the area

(20:13):
and those areas have certain grape varieties allowed in those areas,
just like in Italy with the County Classico in France
with Bordeaux, the same situations imply apply, although the Spanish
tend to put the grape variety a little more on
the labels, so it's a bit easier for us actually
than some of the Italian and French nomenclature.

Speaker 4 (20:32):
How's that all right?

Speaker 1 (20:34):
Okay? Yeah, yep. So go back to the classifications.

Speaker 2 (20:38):
So I've seen the Reserva and the Grand Reserva. So
is there someone who goes around and checks them all
or is there something that they have a standard that
they have to produce.

Speaker 1 (20:51):
By to earn that.

Speaker 3 (20:54):
Yes, and yes, first of all the governments, the government
will make sure that you're not over seeing a certain
amount of wine at a certain quality level in your cellar.
So the Spanish government and Tellian government, French government, they
all come and check. And if you have over you
if you're the seller and you say I make ten
thousand bottles of reservap and and you have like thirty

(21:16):
thousand bottles worth of reserve and sell in the barrel, well,
first of all they're gonna make sure. They're gonna say, okay,
but when you bottle that, you're only bottle in ten thousand.
And what happens is like in Rioja. They they you
have to go to the board and get approval for
the quantities, and then the board issues you stickers.

Speaker 4 (21:39):
We'll sticker right there.

Speaker 1 (21:41):
Oh I see that sticker.

Speaker 3 (21:43):
Yes, every bottle of Rioja needs one. So if you
went to them and said, hey, I made ten thousand
bottles of reserve up, then you request twenty thousand reserve stickers.

Speaker 1 (21:53):
Oh no, no, no, no, can do right.

Speaker 3 (21:59):
So there is a bit of policing there. I wouldn't
say it's extremely stringent. But the governing board wants their
money because of course the producers pay for those stickers.

Speaker 4 (22:11):
Sure, and they're required. See you're on getting.

Speaker 1 (22:16):
That, I do. I do.

Speaker 2 (22:18):
So someone wanted to make a great pia and throw
a Spanish themed dinner party, what two or three bottles
of wine would you suggest that they buy? Should it
be from entry level to something showy, and which of
those would be?

Speaker 1 (22:34):
What do you think?

Speaker 3 (22:36):
Well, if you want to follow the tradition paea, the
origins of paia got its start in southeastern Spain near
the town of Valencia, near the city of Valencia. That's
the foundational home for pia. It has manifested out since then.
But if you want to go hardcore, then I would
pour a monastrel or a wine from either the Humiya

(23:00):
Yuh or Yukla areas of Spain. These are both areas
in southeastern Spain that produce phenomenal value wines from the
monastrel or movedra grape and these are the wines that
they traditionally.

Speaker 4 (23:13):
Drink with paia forever.

Speaker 3 (23:16):
So if you want to be true form, you get
something from the southeastern part of Spain, from Humia or
Yukla or this area and you drink that with your paia.
Now that being said, any red wine goes with paiaea.
It is so good and you can do you can
do anything you do rioja, you can do riberatl duero,
you can do pre orrot wines.

Speaker 4 (23:38):
You can do whatever you'd like with a paia.

Speaker 3 (23:40):
It's the dish itself is really flexible with a number
of styles of red wine.

Speaker 2 (23:46):
As often happens with red wine, it seems to be
drinkable with a lot of different things.

Speaker 1 (23:52):
We just can't help it.

Speaker 3 (23:53):
It just happens that way, right, And a lot of
Spanish red wines have they have great drinkability, you know,
the the Spanish from a.

Speaker 4 (24:01):
European standpoint, they treasure drinkability.

Speaker 3 (24:04):
They treasure just being able to have more than a
couple of glasses, you know what I mean. Like they
want to be in the wheelhouse and very enjoyable.

Speaker 1 (24:12):
So that's a question that we have.

Speaker 2 (24:13):
Next is what are good Spanish wines for casual sipping
or for serious sellar.

Speaker 3 (24:19):
Picks for casual sipping, I'd send you back to that
area we talked about earlier, call it to you. The
grenache wines from that area from Cola to you from Aragon,
from that neck of the woods in north kind of
north central Spain. Those are the grenache. Look for you know,
old mine grenache from Spain and you'll be golden. Those

(24:40):
are great wines, the Koreanza style riojas, which are like
the entry level, the basic Rioja wines. With that one
year of aging, those wines can offer credible value. Most
of those are like between twelve eighteen dollars a bottle.
They're sensational from the temporan Neo greape. Temperannio is the
main grape by the way in Rioja and Ribertal to Worrow.
So those temperannios are fabulous. And then of course you

(25:03):
can go to the southeast those hu Meo wines. We
just discussed your piea wines. Those are great for every
day drinking, delicious, juicy fruit forward. And then for white wines.
I think the best value for white wine right now
is an area called Rueida r u e d A
r e e d a Rueda. Now this area, this
is what the Spaniards drink all the time on a

(25:24):
daily basis. The grape variety is Verdejo v e r
d e j O Verdejo and you'll see the grape
variety in the bottle Verdejo, and you also see the
appellation Rueda. And many of these wines are in that
ten to twenty dollars price range and are crisp, bright,
like Spain's answer to Savino blanc. And they deliver just

(25:45):
this nice, bright, crunchy, juicy glass mouthful of wine served cold,
nice chill on and just it's for summer time.

Speaker 4 (25:55):
Nothing better.

Speaker 2 (25:56):
So if you have twenty dollars to spend, do you
buy Marjo's from Bordeaux or do you buy a nice
Spanish wine?

Speaker 4 (26:04):
Unfair question?

Speaker 1 (26:05):
Oh okay, those.

Speaker 4 (26:08):
Are my children. Yes, okay, here's the.

Speaker 1 (26:11):
Answer became mine recently, So I'm.

Speaker 4 (26:17):
Here's the answer i'd give you.

Speaker 3 (26:18):
I would buy the Spanish wine for a drinking now,
and I would buy that Marjaus for drinking later, because
even though the Marjas is an inexpensive bottle of wine,
it is a classic Bordeaux in every respect and will
grow and develop with bottle age. So I kind of
stashed the Marjaus for a few years. It doesn't need
to be ten. He doesn't make that wine to be

(26:39):
drunk in ten twenty years, although could maybe but I'd
stash it for a few years and drink the Spanish
wines in the meantime.

Speaker 4 (26:45):
That's what I would tell you to do.

Speaker 2 (26:47):
Well, all right, we'll have to try that. So as
this weather cools down, Kyle, how should we be thinking
about changing what we drink? What's the right time to
shift from the lighter wines to the heavy your styles?
Is there a time?

Speaker 3 (27:03):
Well, in so cal it's a little less of a
more obvious time. Yeah, it's groundhog Day here, right, Yeah,
but we do tend to cool off. But the funny
thing is we tend to stay pretty warm through Thanksgiving.
You know, I was talking with a friend of mine
the other day. I can't remember a cold Thanksgiving. For
some reason. The Santa Annas come through, it's always warm.

(27:25):
It always feels a bit windy, and so so we
almost make the switch, like in December, and then we
make that switch. That switch is geared towards what's gonna
be on the Christmas table, which could be that crown roast.
Some people do duck, some people do the ham, you know,
that classic ham. And it's very easy to segue in

(27:47):
the boulder richer red wines. But the thing is the
lighter red wines still have that place, you know, the
Christmas ham You can do Cabernet, but I do so
much love like Beaujelat or grenache or you know, the
the Roan wines, Southern Roan wines.

Speaker 4 (28:04):
I love, mens Uh.

Speaker 3 (28:06):
There's a lot of lighter style reds that go in
that scenario. But I know it's gonna want their roasts.
They're gonna want their crown roasts. Then, yeah, fourdero and
Cabernet is king break them out.

Speaker 4 (28:16):
This is time.

Speaker 3 (28:18):
And the Northern Roones, those Sarah based Northern Roons, this
is a good time. I feel less compelled to drink
Northern Roan wines, those Sara based Northern Ron wines in
the middle of summer for some reason, it just doesn't
feel ah, you know where you eat with your hands,
you're you know, yeah, at Christmas time, those wines tend
to pop a little more out of my cellar personally.

Speaker 2 (28:39):
Yeah, absolutely, So what are some of your go to
fall favorites? Any Spanish whites or rosees that you'd still
carry into the pooler months.

Speaker 4 (28:50):
The Spanish whites.

Speaker 3 (28:51):
There's always a place for the Spanish whites because especially
when you're when you're cooking, right, I love the Spanish whites.
When you're having friends over for dinner, you're still sautaining,
you're still working, everyone's in the kitchen. Those Spanish whites
are perfect. I tell you the bottles folks.

Speaker 1 (29:11):
You heard it here.

Speaker 2 (29:13):
If you're cooking, be sure you've got some Spanish whites
in your kitchen.

Speaker 3 (29:17):
And it's the perfect wine to drop a little bit
in your dish too, you know what I mean? These
on oap Sure Spanish whites go great from a cooking standpoint. Yes,
little for the dish, a little more for you, little
for the dish, a little more for you.

Speaker 1 (29:30):
You know my mother in law did that.

Speaker 4 (29:33):
I do that, of course.

Speaker 1 (29:36):
So what's the name of a bottle we should have?
Give us a sample?

Speaker 4 (29:40):
Well, here's a.

Speaker 3 (29:40):
Point I just got in recently that I completely fell
in love with is an Alberino from a producer called
Albamar a L B A M A R. Albamar. And
these guys do this classic, beautiful, crisp floral isle of
Alberino that I adore. And the wine's around twenty five dollars,

(30:04):
so not crazy expensive. Not they're cheap, but for the
money It's one of the best values on white wine
around and it's a wine that we've had on our
machines here at the store for a few weeks. Everyone
loves it. The wine is just beautiful, fine tuned, but juicy, giving, flexible.
So for a white wine something like that all day long,

(30:26):
it's gorgeous for the reds. I love drinking real Haa
in winter. Realja goes great with a lamb like sometimes
people do the lamb rack. I do rack of lamb
probably every second or third Christmas, and Realja goes brilliant
with lamb. It is one of the perfect matches. It

(30:48):
also goes great with ham, because that'shen remember the Spanish
ham culture, shall we yes? The greatest ham in the world,
Sorry Italy is produced in Spain, the Harmoni Butricoolta.

Speaker 4 (31:01):
It's the best.

Speaker 3 (31:02):
And a lot of ham is consumed in Rioja, and
a lot of Rioja is consumed with it. So I
love drinking the just the classic rioja wines during Christmas.
The reserve is the grand reservist from a producer like
like Lopez Heredia or La Rioja Alta or Muga or

(31:22):
even this guy. This guy's a bit young, but This
is the Macon from Vegas Sicilia. This is gorgeous. This
is a great dinner table wine that you can treat
like a Bordeaux because the other partner, I don't know
if you can read on there is Benjamin the.

Speaker 4 (31:34):
Ross Child from Chateau Lafitte.

Speaker 3 (31:36):
Ooh, so like this wine is is basically a partnering
up of the Vegas Sicilia people and Benjamin the ross
Child from Lafitte ross Child.

Speaker 4 (31:46):
So that's the one you can get.

Speaker 1 (31:48):
Notes you're during this program, by the way, Yeah.

Speaker 4 (31:50):
Because we're going to see you like probably in a
couple of hours or something.

Speaker 1 (31:53):
Just kidding.

Speaker 2 (31:55):
Actually about three or first thing in the morning, that's
for sure.

Speaker 3 (32:00):
But that's that's a wine that like strikes the balance
between Bordeaux and Spain.

Speaker 4 (32:03):
You can decant it.

Speaker 3 (32:04):
It has Bordeaux nuances but also has classic temporneo rioha nuances.

Speaker 4 (32:08):
I love this one. I'm gonna love this wine at
the dinner table.

Speaker 3 (32:12):
Still trying to figure out when to cooking for Christmas,
but I can guarantee you a wine like that.

Speaker 4 (32:16):
What will be on my dinner table.

Speaker 2 (32:19):
Well, we'll have to make sure there's at least we
leave one or two on the shelf for you to
take home with you.

Speaker 1 (32:25):
So let's just clarify. So Rioha is the region, but
the grape is Temporneo.

Speaker 3 (32:31):
Correct, correct, and that, and that applies towards three major
areas in Spain Rioja rebetter Tho Duero Temporneo is also
the main grape. And there's another area called Toro t
O r O like the bull, like Toro, and there
Temporneo is the main grape variety as well. So these
three areas Temporneo is is is the grape.

Speaker 2 (32:54):
You still tend to classify it as a Rioha. I
don't hear you talk about temporneo as meant to say, right.

Speaker 3 (33:01):
We almost never talked about grape variety in Europe because
in Europe the ratriition is to name the winds after
the areas where they're growing, so you always have that.
Very seldom do you have the grape variety and obviously
indicated on a label for a wine from a generally
demarketed area.

Speaker 4 (33:17):
In Europe, it does.

Speaker 3 (33:18):
Happen occasionally Nebuolo to Alba, Barbara to Alba, you know,
this sort of deal. But in general, when you think
of any major. You know, Bordeaux, there's no great variety
on it, sanser. The SANSA doesn't say son b you know.
And and it's the same as Spain.

Speaker 1 (33:33):
Yes, that's true, that's true.

Speaker 2 (33:35):
So speaking of the seasons, are there any seasonal releases
that we should be waiting for or any special styles
that we should seek out at any given time of year?

Speaker 1 (33:46):
And you have the same harvest season as we do.

Speaker 3 (33:50):
Yeah, well, fall is a very important release season. A
lot of the top wines, for example, from California, come
out and fall. So all of your top cabernet producers,
guys like Opus one for example, if you want something
super posh, Opus one just got released last week. Wines
like Quintessa and maybe Barringer Reserve or you know, these

(34:10):
types of wines, a lot of them are released during
the fall season, and a lot of it's based on
space constraints, you know, a lot of there's a lot
of space constraints, so you know, you got to get
the next stuff out because the new stuff's coming in.

Speaker 4 (34:21):
So fall is.

Speaker 3 (34:22):
A critical time for releases in California and in Europe
as well. But the French releases, the European releases remember
they got to go on a boat.

Speaker 4 (34:30):
Clear customs. A lot of the French.

Speaker 3 (34:31):
Releases we don't see until the winter, you know, we'll
see him in February instead of October. But here we
see the California stuff right away. So a lot of
big red wine releases, Napa Cabernet, traditionally, this is an
important time for them.

Speaker 2 (34:46):
Okay, well, that's good to know. I didn't think about
coming on the boat. Yes, that's yeah, right, yeah, I'm
saying everything flies over, but a lot of wine for
just an airplane. We need to get planes just designated
for wine for wine travel, right.

Speaker 3 (35:02):
There's some very special wines that end up on planes,
like Beaujelat Nouveau and things like that.

Speaker 1 (35:06):
But sure, yep, that's true. That's true.

Speaker 2 (35:10):
So if someone wants to stock up for this season,
what should they grab now while it's still in the
shelf or should be be waiting for something that's yet
to come.

Speaker 3 (35:21):
You know, that's an interesting question because it's a it's
a funny time the wine business.

Speaker 4 (35:26):
There's lots of opportunity.

Speaker 1 (35:28):
And tell us about that.

Speaker 3 (35:30):
Well, you know, there's a big there's a huge production
of wine in the last ten twenty years. You know,
the production of wine has gone up and up and
up and up, while demand has slightly subsided. So it
creates a scenario where there's a lot of opportunity in
the world to find wine, to steal great wines.

Speaker 4 (35:47):
There's a lot of great wine out there at great prices.

Speaker 3 (35:49):
So what you don't want to do is overpay for something,
and what you do want to do is be ready
to strike on a hot deal. Like for us, we're
throwing so many hot deals out there right now. We
have so many great one hundred dollars wines for forty dollars,
seventy dollars, wines for thirty dollars.

Speaker 4 (36:05):
There's a lot of action happening.

Speaker 3 (36:07):
So what I would say isay, pay special attention to
like our daily email offers that we do from whyex
dot com. On those offers, there's so much opportunity. You know,
all of us like a discount. We all go into
the clothing stores and heads to the rack in the back,
and you know, it's natural and the wine business, for
the first time probably in ten years, the area and
back with the great deals is quite sizable, So tons

(36:31):
of opportunity, which we're happy is buyers and sellers too
to have it.

Speaker 4 (36:35):
There's tons of opportunities.

Speaker 3 (36:36):
So instead of just one general release, it's more like, oh,
this wine was eighty, but now it's fifty because we
have a bit too much of it and it's a
wine that would have been fifty before.

Speaker 4 (36:45):
You know what I mean. There's a lot of that happening.

Speaker 1 (36:47):
So let's talk about that.

Speaker 2 (36:49):
Does that happen because people don't buy enough wine or
it just happens to be that that season produce more wine?

Speaker 1 (36:58):
Is that? How is it? Do you have these imbalances
in quantity?

Speaker 3 (37:02):
It's supplying demand, supplying demand accentuated on a California level
by heavy increase in prices over the last ten fifteen years.
California has been a little more shameless and its and
it's pricing. Then I would say a lot of producers
in Europe who are a lot more practical and sustainable.

(37:25):
So what we're seeing from California is a lot of
eighty dollars pino noir that got into the market. For example,
how much is your pin and wir? Oh it's eighty
dollars from the winery. Okay, great, Well, why is it
eighty dollars? Well, I only made one hundred and fifty cases. Okay, great,
well you and like four hundred of your friends have
all made one hundred and fifty cases. So now there's

(37:46):
ten thousand cases of eighty five dollars Pina noir in
the market and only five thousand of it can be sold.
So what happens. What happens squeaky wheel gets de grease.
Something with the biggest score sells first. If you've got
the second biggest score, you might not sells fas And
what that does it creates opportunity in the marketplace for
these wines essentially get down to maybe a price level

(38:06):
where they kind of should sell at. But because of
the last gosh thirty years of kind of excessive vaulting
price increases in California, which California will blame on a
number of reasons, but the main contributor is just whose
bottle is shinier, you know, keeping up with the Joneses.

Speaker 4 (38:28):
And so essentially what's happened is has created a.

Speaker 3 (38:31):
Lot of opportunity for a lot of wines in California
that we brand themselves at that price. Unfortunately they don't
want to, but if they want to sell, they got
to do it, and that creates great opportunities for us
and for you guys, because there's some capitulation in the
market with regards to California, Wye. So this holiday season,
I'd be looking for those fabulous eighty dollars cabernets that
are forty bucks now. I'd be looking for those terrific

(38:53):
seventy dollars p and ols that are thirty now.

Speaker 4 (38:55):
And if you know where.

Speaker 3 (38:56):
To look and how to look, like whynext dot Com,
you will you will find those opportunities. And that's the
way you should be keep your eyes out for that.

Speaker 1 (39:06):
So let me ask you a question.

Speaker 2 (39:08):
Do the Spanish wines the majority of those comedy the
United States?

Speaker 1 (39:14):
Do they sell them in Europe?

Speaker 2 (39:16):
Is there any I mean, there must be some statistics
about how much of their production goes to which markets.

Speaker 3 (39:24):
Spain used to be almost non existent in the market
until the early nineties, early mid nineties, Spain actually had
a presence in the American marketplace. And now we are
a major location for Spanish wines.

Speaker 4 (39:36):
But you know, they distribute everywhere.

Speaker 3 (39:37):
There's huge production, right, Millions and millions of bottles are
real hot produced. It's a big area that makes a
lot of great wine, so their export markets are just
like anywhere else Asia, the rest of Europe, Spain, South
America is huge, so these wines do find the same
export markets that the French find or the Italians find,

(39:59):
So their brand is kind of spread out a little
bit everywhere, and the super premium guys hook up with
the cool kids selling their wines at the cool restaurants,
whether it's in Stockholm, Sweden or Rio dejan Nio.

Speaker 4 (40:11):
You know, the.

Speaker 3 (40:11):
Internet and technology has made it so that all these
wines are known about by a large group of people.
You know, it's not you know, back in the nineties
it was oh, the new Robert Parker Wine Advocate magazine
showed up. I'll thumb through it and see who's relevant. Yeah,
Now every brand is everywhere on multiple levels. So essentially
a phone call, you know, from one country to another

(40:33):
saying I would love to sell you know, fifty cases of.

Speaker 4 (40:36):
Your Rioja here in Venezuela.

Speaker 3 (40:40):
I mean bad, bad example, but you know, change yeah, yeah,
and then and then they might say, yeah, let's do it.

Speaker 4 (40:48):
And it's simple. You make a phone call, you make
it happen.

Speaker 3 (40:51):
So these wines do have broad market reach a lot
of these top producers, for sure, but a lot of
them don't. Someone are like the Burgundy guys. They sell
you know, the two or three agents and two with
three major markets and that's all the wine they have.
Because you know, getting back to it in Spain, some
of these guys make four barrels. Some of these guys
make four million bottles.

Speaker 2 (41:08):
Yeah, yeah, it's incredible different. So what's your take on
cellaring Spanish wines? What styles benefit, how long? And are
there any drinking windows?

Speaker 4 (41:21):
Well?

Speaker 3 (41:21):
In rio Ha, for example, they make a lot of them,
make the wine accessible to you on release.

Speaker 4 (41:25):
They do a lot of the aging for you.

Speaker 3 (41:27):
That's why they hold these wines back six years, eight years,
ten years for the top wines, so when they get
to you, they're in a great place. But the thing
with rio Hop is has this fabulous aging window because
you know we talked about with aging, we talk about
bell curves, you know, like a wine will it needs
this time, this time, it's time that reaches its apex
and then it declines. With the Rioja wines, it's less

(41:48):
of a bell curve, a more of a plateau, like
a long plateau. We all do this kind of level
out for a long time and then slowly, slowly decline.
So the real hot wins you can age of twenty
five years, no problem. Toper barrey'al dwar wines twenty years,
no problem.

Speaker 4 (42:05):
Pre Rot.

Speaker 3 (42:06):
You have to be careful of drink those like shots
enough to pop within seven to ten years, I'd say.
And then the little wines, the inexpensive wines, drink those young.
They're made purposely to be enjoyed young. So the aging
windows on a lot of these great ten twelve dollars
wines are three years, four years. I mean, drink them
up and enjoy them for that feisty, fresh, juicy fruit

(42:28):
that the Spanish sun kisses all these great varieties with.
You know, it's they're all eminently enjoyable when they're young.
And that's that's kind of what I would tell you
from an aging standpoint.

Speaker 2 (42:42):
What are some of the common mistakes that people make
when they're buying Spanish wines?

Speaker 3 (42:49):
You know, I would say, what are the mistakes? I
would say, it's more difficult to make mistakes with buying
Spanish wines, just because the value is so extreme and
we've been so careful with the products that have come
into America. Spain's kind of been like diligently hand picked

(43:09):
by a number of top importers over the last twenty years.

Speaker 4 (43:12):
So the mistakes are fewer.

Speaker 3 (43:15):
I would say one of the biggest things is don't
let price figure too much into it, you know. I
would say, in general, a lot of consumers think, oh,
the wine's more expensive, so of course it's going to
be better, right, which is which is what California has
trained this generation of drinkers to think, Oh, the fifty
dollars wine is bad, the one hundred dollars wine is better.

(43:35):
So now, some of that does happen in a few
areas in Spain, just like anywhere else, especially the Riverta
del duero Reveta del duero can be there's a lot
of expensive wine there. So I would say, don't worry
so much about the price, right, I would say, you
can easily cap yourself at you know, for the premium

(43:57):
premium like kick ass wine, you can cap yourself at
under one hundred dollars a bottle. Don't think that that
three hundred dollars bottle is a must have because in
some areas that's not necessarily the case. So I'd say,
the biggest mistake is like, just oh, that four hund
dollar one, I'm going to grab thats better. No, it's
not necessary, not necessary.

Speaker 2 (44:19):
Just so often friends call me and not that I'm
an expert in minds by any means, but I'm surely
maybe a little bit more knowledgeable than they are. And
they'll say, I want to buy a nice bottle of
wine from one of my clients. In a case like this,
what do you say to them? How do you help
people become educated about wines they should buy when they're
just going, when they're not that knowledgeable and they're just

(44:41):
getting started. I want to go buy a nice bottle
for somebody.

Speaker 3 (44:45):
You know, a little research goes a long way, and
you have the Internet in front of you now, which
is so amazing. So a you have to work with
guys like us that are really diligent in what we
choose and how we choose it. Then from a stylistic standpoint,
do a little research and you know the thing is
again for gift giving, there's always this okay, like I'll
show them the sixty dollars bottle and they'll be like, no, no,

(45:06):
that's not good enough, and it's like, no, this sixty
dollars bottle is good enough.

Speaker 4 (45:11):
No, no, I need to spend one hundred and thirty dollars.

Speaker 3 (45:14):
Okay, well I can show you this, but this is
like necessarily not any better than the sixty dollars one.

Speaker 4 (45:19):
Right. You know, I want to make customers happy, so
I'll sell them one hundred and thirty.

Speaker 3 (45:23):
Dollar bottle line all day long. Of course, of course
that's my job, huh. I need to make everyone happy.
But on the other side of coin, it's not necessary.
So think of Spain as like this potential value play
for the holidays, where you can buy a thirty five
to forty dollars bottle of Spanish wine and it might
taste like a seventy five or eighty dollars bottle of
California wine qualitatively. Plus you kind of introduced somebody to

(45:45):
something new, maybe something they haven't tried before, and all
of a sudden they're like, man, I had a Reoha
wine that you got three for the holidays and it
was I was amazing, huh.

Speaker 4 (45:53):
And that's how this process starts.

Speaker 3 (45:55):
And then if they want to look it up online
and think that you cheapened out on them because you
spend sixty dollars out of ninety dollars. That's their problem.
It kind of gets away from the whole spirit of
gift giving.

Speaker 2 (46:04):
I'd say sure, of course, of course, and they can
be sure and confident that the quality is the same
or better than what they might buy, because they wouldn't
go out and buy one hundred and fifty dollars bottle
of wine. If they're looking for something a lower budget,
you know, twenty five to forty fifty.

Speaker 1 (46:22):
They can do that in a Spanish wine yep.

Speaker 4 (46:24):
Yeah.

Speaker 3 (46:24):
And not to mention, in fact, a lot of those
more expensive ones they're not necessarily drinkable that soon. Some
of these two hundred and fifty dollars wines from some
of these areas are made to be. They're quite oaky,
one hundred percent new oak. Bells and whistles require more
bottle age, So if you're giving someone a gift, then
they're going to pop the cork on it, like in
six months. Some of those wines are even like the
wrong choice to do, Like I wouldn't necessarily give someone

(46:46):
a gift of like a twenty twenty two Bordeaux, you know,
from a big vintage that they that they're going to
crack the cork tomorrow. I'd give them someone the a
little of the bottle age, you know, like like a
rioja that's ten years old.

Speaker 4 (47:00):
Beautiful.

Speaker 1 (47:02):
Yeah, yep, sounds yummy to me.

Speaker 2 (47:06):
So you travel so much, You've been so many places,
met so many people all over the world. Do you
have a memorable Spanish wine story?

Speaker 1 (47:16):
Is you're a vineyard?

Speaker 4 (47:19):
Oh? So many.

Speaker 3 (47:20):
I get the luxury of going to Spain quite a bit,
and I think one of the coolest visits I ever had.

Speaker 4 (47:28):
The thing with Rioha. I'll go back to Rioha.

Speaker 3 (47:30):
Because Rioha is this place where these guys have the
capability to produce a million bottles of something that is remarkable. Yes,
I have not encountered this anywhere else on planet Earth.
Most of these guys you'll produce, Oh we made four
hundred cases, we made five hundred cases.

Speaker 4 (47:50):
Oh we made a thousand cases.

Speaker 3 (47:52):
Rioha has the capability of making like three hundred thousand cases.
Is of something amazing and I've never seen it. So
one of my best visits I went to Kune. So
they're called kune here in America, they're called kune see
u n E and rioja in Spain. It. Actually it's

(48:13):
CVN E Cooperative cooperat Tiva Benicola.

Speaker 4 (48:16):
North de d Espana.

Speaker 3 (48:18):
Now they have two different wineries and I went to
their Vinya Rail Winery, which is like a little more
BOUTIQUI one and I we had to tour the winery,
which is amazing, and we went into their storage area.

Speaker 4 (48:32):
And basically think like a whole airplane hangar.

Speaker 1 (48:37):
Okay, roof to floor.

Speaker 3 (48:43):
Bottles of this forty dollars grand Reserva that is amazing,
that gets like ninety five points, you know what I mean.
It's the known wine. And as far as I could see,
there were bottles. And I looked at the guy or

(49:04):
the action as the lady wo's given the tour. I'm like,
is this all the same, and she's like see. And
that's when I got like, holy cow. I got like
religion in that moment, because knowing that very few spots
in the world, if none, have the capability to produce
a wine this refined, this elegant and this quality at

(49:26):
this price and this volume, it is literally no one
else can do it. And from that moment on, I
was like, Okay, I got I got it. I'm drinking
the water there's no way I can't recommend these wines
to people because because it's so much easier making one
hundred cases of something great, that's four barrels. You have
four barrels in front of you, and you cut away

(49:47):
to the rest of the barrels and you're like, this
is great.

Speaker 4 (49:49):
Do that with ten thousand barrels.

Speaker 1 (49:54):
Yeah, it's pretty amazing.

Speaker 4 (49:55):
Stunning, absolutely stunning, stunning.

Speaker 2 (49:58):
Impressively, was there an aha a moment in your travels
and your time with Spanish wines when you change your perspective?

Speaker 1 (50:07):
Was that it was that the moment?

Speaker 3 (50:10):
Well, no, I knew the wines were always good, but
on the first trip that I took in the nineties,
that's when I got a real feel for now on
the other side of the coin, for example, these guys
in prii Rot with these vineyards, with these slopes, and
the vines are just intermittently dying, and they're hand harvesting
off of these black slate soils and working so hard,

(50:33):
I know, to create something like completely.

Speaker 4 (50:36):
Different than rialhanos.

Speaker 3 (50:37):
Real haanos can make a million bottles of something and
it's brilliant, it's easy. These guys in prii Rot. I
was like oh you poor poor people, you know, like it.

Speaker 4 (50:48):
Looked impossible, literally impossible, you know, And that's.

Speaker 3 (50:52):
A different type of religion that you get. But then
I knew at that juncture what the potential was. So
even in the nineties, visiting these places and you look
at the and you look at the soils and what
they're doing, you knew the potential was incredible. And and
what what Spain has done for the last twenty five
thirty years is slowly carefully realize that potential.

Speaker 4 (51:13):
And that's impressive.

Speaker 2 (51:15):
If you could drink only one Spanish wine for the
rest of your life, it would be.

Speaker 4 (51:22):
Okay.

Speaker 1 (51:22):
If you could drink too okay.

Speaker 3 (51:27):
Wow, Still that makes it really, really tough. I have
a lot of favorites in that realm, you know. I
do go back to classic real Hap. I do love
the old classic real Ha wines and the age beautifully.
So probably a grand reserva from somebody like Lopez de

(51:48):
Heredia or La Rioja Alta.

Speaker 4 (51:51):
Or someone like that.

Speaker 3 (51:53):
A great classic grand reserver rio Ha in a top
year is unparalleled. It just there's so much fun and
joy and drink ability and complexity and uh, and those
are the wines we always blow away our top clients
with I mean the people to buy hundreds of thousands
of dollars a bordout from us. We'll pour them a
great old grand reserve of reoh and they'll be like,

(52:15):
what is this? And their minds will be blowing every time,
and uh and we create new customers all the time.
I think it's one of the great underrated genres of
red wine in the world today.

Speaker 4 (52:28):
So that's probably why I head.

Speaker 1 (52:29):
And do you keep it in your wine bar all
the time?

Speaker 4 (52:33):
Well, you know, we have a bunch of real ha
featured on the wine bar right now.

Speaker 2 (52:36):
Actually, so for there's another reason I need to come down.

Speaker 3 (52:39):
Yeah, we have a we have a bunch of the
classics featured on the wine bar right now. We always
have at least one real ha I think on the
wine bar just because it's important to us. And and
uh hey, in the night, I might want half a
glass of real ha hu.

Speaker 4 (52:53):
I just go to the bar and you might.

Speaker 1 (52:55):
You might.

Speaker 2 (52:55):
You might have like something happening at home, like a
water leak or something like a you have a bottle
of wine, like.

Speaker 3 (53:01):
A catastrophic water league Red wine goes great with catastrophic water.

Speaker 1 (53:06):
Telling I believe that's true. Kyle. As always, it is
such a treat to have you here.

Speaker 2 (53:11):
You make wine feel like it's approachable, exciting, and your
stories are just incredible and that's exactly the way that
it should be so for everyone listening. You can find
Kyle and his team at the Wine Exchange in sant Ana,
very easy to find off the fifty five for you
entire road, or better yet, visit www dot y X

(53:32):
WI n e X dot com. You can buy anything online,
they'll deliver it to you. They make it so easy
for you to buy and any questions they can help
you there. Also, you don't have to go to the
store to buy from In fact, some of my friends
live far away and still order from Wyex. If you
enjoyed this episode, don't forget to follow so Cal with

(53:52):
Val on your favorite podcast platform. Go to our YouTube
channel and see all of the other episodes we've had
with Kyle, and be sure you sign up for their
newsletter because he has specials every single day and the
education you get whether you're interested in buying it, it's
fascinating to hear the stories and learn what you can

(54:14):
learn from Kyle Meyer about wines and wine drinking. So
until next time, here's the savoring life, one glass at
a time. Tears and salute, thank you for joining us today,
and thank you Kyle Meyer.